IDLI KARAM PODI RECIPE/IDLI PODI RECIPE

Hi friends........ I hope you are doing good. I’m so sorry for not posting recipes from long time. You know ? My previous mobile was completely damaged and can’t take pics with it. Yes , I used to take pics and upload recipes with my Sony experia mobile. Now it was damaged and I was waiting for my new mobile. Yesterday hubby gave me a sweet surprise !!!!! Want to know what is it? He gifted me iPhone 7 Plus mobile!!!!!! I was expecting iPhone 5 or one plus 3 but he surprised me with this awesome mobile phone. I was like top of the world!!!! Pictures are so perfect and clear just as dslr. Thank you so much hubby .

                  Ok, coming to today’s recipe , today I’m gonna share Andhra’s idli karam PODI recipe. It is very easy and tasty podi recipe. It well goes with idli,dosa and white rice with a spoon of melted ghee. My kids like to eat idlies only with ghee and podi.So I always prepare podi different types of podia and store them in airtight containers.

So,I hope you will give this a try and let me know how it turns out for you.

Ingredients :

Phutana/putnalu/roasted China dal : 100 grams

Dried coconut : 50 grams

Dried red chillies : 15

Garlic: 50 grams 

Cumin seeds/jeera : 2 tea spoons

Salt to taste

Oil as needed

Method :

First heat oil in a pan and add coconut, sauté until they changes into golden colour and take them into a plate.

Now add cumin seeds and chillies fry for sometime and take into a plate. 

Now add phutana and fry for some time and take into a plate.

Now let them cool completely.

Now take coconut and chilles into a blender and blend into a powder .

Now add phutana and salt, blend for few seconds and add garlic. Blend into a fine powder.

Now your idli karam podi is ready. Store it in airtight container and serve.

Pictorial :

Take all your ingredients

Heat oil in a pan, add coconut and fry until they changes into golden color and take into a plate

Now fry chillies and cumin seeds

Now add phutana and fry it

Let all ingredients cool down, now take coconut and chillies in a blender

Blend into a powder

Now add phutana and salt,blend into a powder

Add garlic

Blend into a fine powder and serve

Tasty podi is ready to serve with idli!!!!

HYDERABADI BAGARA BAINGAN RECIPE/BAGARA BAINGAN RECIPE

 

Hi Friends,today I'm going to share authentic hyderabadi bagara baingan recipe. It is very popular dish in trough out the world. This dish is mostly served in Muslim weddings along with biryani and the combo tastes really heaven. In nellore Muslim wedding menu is incomplete without this bagara baingan. We always prepare this bagara baingan with biryani. It is must and should in our family. I wanted share this recipe from few days as I'm receiving so many messages to share this recipe. Recently I prepared this dish at home and captured pics this time.process is little bit long, but it completely worth of time.

I hope you will give this a try and let me know how it turned out for you.

Servings : 5 persons

Ingredients :

Brinjal/baingan : 500 grams

Peanuts : 1/2 cup

Coconut : 1/2 cup

Sesme seeds/til : 1/3 cup

Tamarind : lemon size

Oil : 1/2 cup/100 ml

Salt to taste

Medium onions : 2 (blend into paste)

Green chillies : 4 slitted

Cumin seeds : 1 tea spoon

Mustard seeds : 1 tea spoon

Fenugreek seeds : 1/2 tea spoon

Curry leaves : 2 strings

Ginger garlic paste : 1 tea spoon

Coriander powder : 2 tea spoons

Chilly powder : 1 tea spoon

Cumin powder : 1/2 tea spoon

Cumin powder : 1/2 tea spoon

Coriander leaves : 1/2 cup

Method :

First ,take a pan add peanuts and dry roast peanuts until they are half done, then add coconut and roast until coconut changes into light golden color.(don't over roast them)

Now add sesme seeds and roast for few seconds on medium flame and remove fire.

Now soak tamarind in water for 15 to 20 minutes,squeeze and take out the juice.

Now take brinjals and make deep cross cuts as shown in the pics and drop them water by adding some salt.

Now heat oil in a pan, take brinjals and wipe with kitchen towel and drop them in oil.

Now fry until they are 80% cooked and take them into a plate and keep a side.

Now in same pan,add mustard seeds,fenugreek seeds and cumin seeds, let them splutter.

Now add chillies and curry leaves,saute for few seconds,then add onion paste and Ginger garlic paste,saute for 3 to 5 minutes.

Now add all spice powders and saute from 2 to 3 minutes on medium flame.

Now add peanut and coconut paste along with 1/2 cup of water and stir constantly until oil leaves pan sides.

Now add 2 to 3 cups of water mix it well, cover with lid and let it boil for 5 minutes. (add more water if required)

Now add fried brinjals? Add some more water if gravy is thick and cook for another 5 minutes.

Now add tamarind juice and cook for 5 more minutes and simmer the flame and cook until oil floats on top. Finally sprinkle chopped coriander and remove from fire and serve hot.

Note: stirring in between is very important otherwise your curry may burn.

Adjust gravy consistency as per your taste and add more water and cook.But I like thick gravy.

Pictorial :

Add peanuts to the pan and dry roast until they are half roasted

Add coconut and roast for few minutes

Now add sesme seeds, roast for few seconds and remove from fire

Now let them cool completely and take into a blender

Blend into a smooth paste by adding water

Soak tamarind for 20 minutes

Squeeze and takeout the juice

Now take brinjals, make deep cuts like this and drop them in salted water

Wipe brinjals with kitchen towels

Drop them in hot oil

Fry until they are 80% done and take into a plate

In same pan,add mustard seeds,let them crackle

Add cumin and fenugreek seeds

Add curry leaves and green chillies

Add ginger garlic paste,saute for few minutes

Add onion paste

Add salt and saute for few minutes

Now add coriander and chillie powder

Add cumin and turmeric powder

Saute for few minutes

Add peanut and coconut paste and 1/2 cup of water

Cook until oil leaves it's pan sides by stirring constantly

Now add 2 to 3 cups of water

Cover with lid and cook for 5 minutes

Now add brinjals

Cook for 5 minutes

Add tamarind juice

Cook until gravy becomes thick

Simmer the flame and cook on low flame until oil floats on top

Finally add coriander leaves and remove from fire

Serve!!!!

PRAWNS PULAO RECIPE

I'm getting so many requests to share prawns biryani recipe. But I was waiting for large prawns. Recently hubby bought some tiger prawns then immediately I decided share yummy prawn biryani recipe. Though the title of this post is prawn pulao, in our family we call prawn biryani ;) . Taste of this biryani is delicious. But ,don't worry will share another yummy prawn biryani recipes some day.

I hope you will give this a try and let me know how it turned out for you.

Servings : 2 to 3 persons

Ingredients :

Large prawns : 300 grams(without shell)

Basmati rice : 2 1/2 cups / 500 grams

Medium sliced onions : 3

Slitted green chillies : 3 to 4

Medium sliced tomatoes : 3

Ginger garlic paste : 2 table spoons

Coriander leaves : 1/4 bunch

Mint leaves : 1/4 bunch

Curd : 125 grams/1/2 cup

Salt to taste

Lemon juice : 1 table spoon

Chilly powder : 1/2 tea spoon

Coriander powder : 1 tea spoon

Oil : 1/2 cup/100ml

Ghee : 1 tea spoon

Cinnamon sticks : 2 small

Cloves : 4

Cardamom : 2

Method :

Wash and soak rice for 30 to 60 minutes

First heat oil in a heavy bottom vessel then add Cinnamon,cardamom and cloves, then add onions and green chillies saute till they changes into light golden color

Now add ginger garlic paste and saute for 1 to 2 minutes then add tomatoes and saute till tomatoes are well cooked

Now add prawns and saute for 5 minutes then add all spice powders and saute for few minutes.

Now add curd and saute for few minutes then add Lemon juice,coriander and mint leaves and mix it well.

Now add rice and mix it gently and add 5 cups of water,mix it well and cover with lid.

Now let it cook until it's done by stirring between. When there is little water in. Pulao, sprinkle some ghee, cover and cook on low flame for 5 to 10 minutes and serve hot.

Pictorial :

Wash and soak basmati rice

Heat oil in a vessel,add cinnamon,cardamom and cloves

Now add chillies and onions

Fry until they changes into golden color

Add ginger garlic paste,saute for few minutes

Add tomatoes and cook well

Add prawns

Cook for Few minutes

Now add salt, chilly and coriander powders and stir it well

Add curd and cook for few minutes

Add coriander and mint leaves

Squeeze some lemon juice and stir it

Now add rice

Mix it gently

Add water and cook by covering the lid

When there is little water,simmer the flame

Spread some ghee and cook for 5 to 10 minutes or water gets dry

Now it's done,remove from fire

Serve hot!!!!