Wednesday, October 31, 2012

Dosa Avakaya or Dosa Avakai

The video of Dosa avakaya or Doosa avakaya or Dosa Avakai or Yellow cucumber or Indian cucumber pickle:   
Dosakaya is the yellow cucumber or Indian cucumber. Avakaya means green mango pickle. Green mango is not available all through out the year and can be eaten immediately. The Dosa avakaya or Doosa avakaya or Yellow cucumber or Indian cucumber pickle is very easy to make. Dosa avakaya or Doosa avakaya or Yellow cucumber or Indian cucumber pickle can be taken immediately after preparation. 

Ingredients for Dosa Avakaya or Dosa Avakai:
Yellow Cumcumber or Dosakaya 1 medium sized
Mustard powder 3/4 cup
Red chilli powder 3/4 cup
Salt 3/4 cup
Oil  2 and 1/2 cups
Hing or Inguava 2 pinches

Preparations for making Dosa Avakaya or Dosa Avakai:
1. Chop the dosakaya into small pieces. Taste the piece and the seeds if it is bitter discard the seeds. If the yellow cucumber or dosakaya is bitter discard it. Usually the seeds are bitter. 
2.  Transfer the dosakaya or yellow cucumber  pieces into bowl.
 3. Add salt to the bowl. Mix well with a spoon and spatula.
4. Add red chilli powder to bowl. Mix well.
5. Add mustard powder and mix well.
 6. Heat a pan add oil to it, after oil is hot add hing to it. 
7. Transfer the oil to the bowl containing the dosakaya or yellow cucumber pickle. Mix well with a spoon or spatula.
This dosa avakaya or dosa avakai or yellow cucumber pickle or Indian cumber pickle can be stored for 3 months. Store it in a air tight container. 

Explore: Dosa avakaya or dosa avakai or  doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle.  The video of dosa avakaya or dosa avakai or  doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle is in youtube. Type doosa avakaya in youtube. The channel name is the recipe world.

Print Dosa avakaya or dosa avakai or  doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle. Try osa avakaya or dosa avakai or  doosa avakai or doosa avakai or yellow cucumber pickle or Indian cumber pickle at your home.

Sunday, October 21, 2012

Pudina Rice or Mint rice Variety-1

The video how to prepare Pudina rice or Mint rice on you tube :                         

Pudina Rice or Mint Rice is very yummy and has good flavor.  Mint or Pudina is good for stress relieving. Pudina or Mint is very good for digestion and skin care. Pudina or Mint is good as mouth refresher. Pudina or Mint helps in reducing the nausea. Pudina or Mint is not good for nursing mothers as some people speak that it can decrease the milk production. Pudina Rice has good amount of pudina or mint and is very tasty to eat and quick to prepare.

Ingredients for making Pudina Rice or Mint Rice:
Pudina leaves or Mint leaves 2 bunches
Basmati Rice 1 cup
Water 1 ½ to 2 cups
(Depending on the rice)
Onion 1 medium sized
Cumin or Jeera 1 teaspoon
Garlic pods 4
Ginger 2 inch piece
Green chili 4
Garam masala ¾ teaspoon
Oil 2 table spoons
Salt as needed

Preparations for making Pudina Rice or Mint Rice:
1. Wash and soak basmati rice in water for about ½ an hour. Wash the mint leaves or pudina leaves. Cut the onion, garlic and ginger into pieces.
2. Heat skillet or deep vessel or pressure cooker. Add oil after oil is hot add jeera start to splutter, add onion pieces and saute well.
3. When the onion becomes translucent add ginger, garlic, green chili and pudina leaves. When the mint becomes soft switch off the stove.
4. Grind this into a coarse paste.
5. Add the paste to the soaked rice and mix well. Add garam masala powder, salt and mix well.
6. Close the cooker and keep whistle. After 3 whistles switch off the stove. Wait for 15 minutes. Serve hot with raita.
Explore: Pudina Rice or Mint Rice , Pudina Rice, Mint Rice. F
or video on you tube type "the recipe world channel"  Pudina Rice or Mint Rice.  In you tube type pudina rice. 

Print this recipe of Pudina Rice or Mint Rice. Try this Pudina Rice or Mint Rice at home.  The video of the Pudina Rice or Mint Rice  is in you tube.

Thanks for the Arch of Delicious Bhojanam for passing this award to me. 
Share it with 15 other friends.
Write 7 things about you.
Don't forget to inform the person whom you have awarded by leaving a comment in their space.

I pass on these awards to:
1. Charu Srivastava , I 'm a foodie
4. Aruna Veggie Paradise
5. Amy Food corner
6. Amina Amina Creations
8. Faseela Good Food
9. Menaga Sashiga
11. Vamitha Anand My Culinary Trail Room
12. Nitya 4th sense cooking
13. Amerandra Amu's Recipies

7 facts about me ...
Like to cook variety of dishes

Sunday, October 7, 2012

Appalu - Variety 1

Appalu is the favorite sweet of  Lord Hanuman ji .........  Appalu  is done on Hanumat Jayanthi day we make small vadas and appalu for Lord Hanuman ji ...  Appalu is also done on the festival day.  Appalu   is also  one  of the favorite food of lord Ganesh ji. Appalu is one of the traditional sweets.

Ingredients for making Appalu :
Wheat Flour 2 cup
Jaggery 1 ½ cup
Ghee 2 teaspoons
Cardamom powder 1 teaspoon
Oil for deep frying

Preparation for making Appalu:
1. Heat a pan and add ghee to it . After ghee is melted add wheat flour and mix till nice aroma comes out for about 5 minutes. Add cardamom powder and switch off the stove.
2. Keep it aside. In the same pan add about 1 cup water and jaggery the jaggery will melt and when it starts to bubble add the roasted wheat to it and mix well.
3. This will become like a soft atta dough. Switch off the stove.  Make them into balls and flatten the balls.
4. Heat a deep pan or skillet and add oil to it. Now gently add the appalu and deep fry in low medium flame. When they turn golden brown color transfer the appalu to a tissue paper.

Explore: Appalu, Sweet/ Desert,  "therecipeworld" , Print this recipe of Appalu. Try this  Appalu at home.

Wednesday, May 30, 2012

Capsicum or Bell pepper chutney

The video of Capsicum Chutney or Bell pepper chutney:

The yummy yummy Capsicum chutney or Bell pepper chutney can be taken along with rice, dosa, idly or along with bajjis. The Capsicum and bell pepper chutney has a unique flavor.  The video of  Capsicum and bell pepper chutney is shown above.

Ingredients for making Capsicum or Bell pepper chutney:
Capsicum or Bell pepper 2 big sized
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 1 teaspoon
Jeera or Cumin 1/2 teaspoon
Red chillies 2
Turmeric powder 1 pinch
Tamarind 2  inch by 1 inch piece or 
Tamarind juice 3 teaspoons or 1 tablespoon
Ginger 1/2 inch piece
Green chili 2 (Adjust accordingly)
Hing 2 pinches
Oil 6 teaspoons 
Salt as needed

For Tadka and garnishing Capsicum or Bell pepper chutney: (optional)
Urad dal 1 teaspoon
Mustard seeds 1 teaspoon
Garlic 3 pods (chopped into pieces)
Curry leaves 1 bunch
Red chillies 2
Oil 2 teaspoons

Preparations for Capsicum or Bell pepper chutney:
1. I have used one red and green, wash and chop capsicum into one inch pieces.
2. Chop ginger and green chillies into small pieces, ready to be blended.3. Heat a pan and add 2 teaspoons of oil and add the capsicum or bell pepper into medium sized pieces. Cook on medium heat for about 15 minutes and stir in middle until capsicum become soft and cooked.4. Add tamarind to the capsicum to make it soft so that easy to grind.
5. Heat a pan and put 2 teaspoons of oil and add chana dal, urad dal, jeera, mustard seeds, hing and red chillies until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka aside.
6. In a mixie or grinder add the above tadka, salt, turmeric powder, ginger and green chilli and grind all the ingredients by adding little water.7. Add the capsicum pieces in the mixie bowl and grind well. Transfer to a bowl.
8. Take 3 garlic ipods and peel the skin and cut them into small pieces.
9. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic pieces, red chillies and curry leaves.
10. Garnish the Capsicum or Bell pepper chutney with the above tadka.
Yummy yummy yummy Capsicum or Bell pepper chutney is ready. Explore: Capsicum chutney, Bell pepper chutney, Capsicum or Bell pepper chutney, Red and green capsicum chutney, Red and Green bell pepper chutney, for video on you tube type "the recipe world channel" Capsicum and bell pepper chutney.

Print this recipe of Bell pepper chutney or Capsicum chutney. Try this Bell pepper or Capsicum chutney at home. The video of the Capsicum and bell pepper chutney is in you tube.

Tuesday, May 15, 2012

Picodegalo or Salsa and awards

The picodegalo or salsa is a famous mexican salad. Picodegalo or sasla  is the favorite of many people. The blend of veggie gives a very nice taste to Picodegalo. Picodegalo or salsa is used in burritos.                                
Ingredients for Picodegalo or  Salsa:
Tomatoes 3
White onion 1 big sized
Jalapeno peppers or Thick chillies 3
(Adjust accordingly)
Fresh cilantro leaves or coriander leaves ½ cup chopped finely
Lime juice 1 table spoon
(Adjust accordingly)
Salt as needed 

Preparation for Picodegalo or  Salsa : 
1. Cut onion, tomatoes, cilantro leaves and jalapeno into small pieces. Transfer them to a bowl.
2. Add lemon juice and salt. Mix well.
3. Refrigerate for and an hour (optional).
Explore: Mexican Salsa or Picodegalo or Salsa 

Print the recipe of Mexican Salsa or Picodegalo or Salsa 

Thanks to Preethi of Preethi's Kitchen for sharing the lovely award with me. I pass on the award to my friends.

Five random facts :
1. Love to try different dishes
2. Blogging a part of life
3. Like to visit places
4. Spend time with friends
5. Take life as it comes

I pass on these awards to:
1. Charu Srivastava , I 'm a foodie
2. Jay Tasty Appetite
3. Anu Anus' Healthy Kitchen
4. Aruna Veggie Paradise
5. Amy Food corner
6. Amina Amina Creations
7. EC Simple Indian cooking
8. Faseela Good Food
9. Menaga Sashiga
10. Rasi Vegetarian Food and me
11. Vamitha Anand My Culinary Trail Room
12. Nitya 4th sense cooking
13. Amerandra Amu's Recipies
14. Sushma Authentic food delights
15. Surabhi My cook book

Rules for both the awards are pretty much the same :
1.  Thank the person who nominated you for this Award and link them back
2.  Then say some 5 random facts about you.
3.  Spread the joy by nominating 10- 15 fellow bloggers, it is a way of appreciation.
4.  Finally convey the bloggers about the nomination.

Tuesday, April 17, 2012


Avocado is  helps to  lower cholesterol and regulate blood pressure. 
Avocado 2  
Onion 1  medium sized
Ripe Tomatoes 3
Cilantro leaves Handful
Garlic 1 clove
Green chillies 2 or  Jalapeno 3
(adjust accordingly)
Lime juice as per your taste
Salt as needed

1.  Cut a avocado into two pieces remove the seed and scoop the avacado pulp into a bowl. Mash it.
2.  Chop tomatoes, garlic, cilantro leaves, jalapeno and onion. Put them in a food processor and just pulse it for very little time.
3.  Add the above to the avacado bowl, add salt and lime juice. Mix well.

Thursday, April 12, 2012

Badam Halwa or Almond Halwa and awards

Spring season,lovely season but  change of climate, sickness, allergies and holidays made a delay in my postings ...

 Happy Tamil new year... Nandana ...
Happy Vishu ....Kerala New year
Almonds 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2 cups(adjust accordingly)
Safforn color Pinch

1. Soak almonds in water for 8 -10 hours.
2. Remove the peels of the almond (or you could buy peeled almonds / almond powder)
3. Make into a smooth paste by adding little water.
4. Mix little water to sugar till string consistency is reached. (Add little  water in a pan and mix sugar well after 5 min take one drop of the liquid between fingers it if you separate thumb and index finger it will form a string)
5. Add almond paste to the sugar mixture.
6.Add milk and ghee ,cook till it becomes thick .
7. When the paste becomes thick add ghee, color and cardamom powder.
8. Fry cashew and raisins in ghee and garnish it.
Thanks to Follow foodie for having shared  the lovely award with me ... thank you so much  I pass on the awards to my friend.

Liebster means dearest in german and as with any award,there is bit of ceremony involved....

1. Copy and paste the award on your blog. Link back to the blogger who gave you the award.
2. Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
3. Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.
4. Now it is my turn to give this award to five food bloggers. I would like to pass on this award to
a.  Preethi of Preethi Kitchen  
b. Anu of Achusammaskitchen
c. Ramya of Ramyasrecipe
d. Mahi of Mahiarunskitchen
e. Rasi of Vegetarian food and me

Thursday, March 22, 2012

Happy Ugadi

Happy Ugadi ...........  May this year bring lot of happiness, peace and prosperity to all of us... The name of this year is Nandana.
 The chutney  tastes salt, sweet, sour, bitter and spicy. The significance of this chutney is to accept all the various experiences of our life in the upcoming new year…
As said ... "Life is neither a "tempest" nor a "mid summers night dream" but "full of comedy of errors" that you can name it "As You Like It"
* The colored ones are names of Shakesphere 4 comedies

Raw mango 1
Bananas 2
Neem flowers 2 to 4 teaspoons
Jaggery  1 cup
Tamarind paste 1 cup
Or Tamarind two lemon sized
Green chillies 3
Sugarcane pieces 1 cup (optional)
Salt 1 teaspoon
1. Peel the mango and cut into small pieces. Peel the banana and cut into small pieces. Cut green chilli into very small pieces. Grate jagerry , make a paste of tamarind by adding little water.
2. Mix all the ingredients.

Friday, March 16, 2012

Cauliflower Avakaya or Cauliflower Pickle

Cauliflower florets 1 cup (rice cooker cup)
Red Chilli powder 2 tablespoon 
Mustard powder or Avapodi 2 tablespoon
Salt 2 tablespoon (adjust according to your taste)
Turmeric 2 pinches
Oil 3 tablespoons
Lemon juice 1 big sized

To store this pickle for a longer time wash the cauliflower and dry the florets overnight, so that there is no water in it.
1. Cut the cauliflower into little florets.
2. In a bowl add the chopped cauliflower  pieces, add mustard powder, red chilli powder, turmeric and salt and mix well with a dry spoon or spatula.
3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.
4. After the pickle is cooled add the lemon juice and mix well.

It can be stored for 3 months and refrigated in a air tight glass bottle and stored for about 6 months. Tasty with rice, dosas and vadas.

Tuesday, March 13, 2012

Aloo Bonda or Mysore Bajji

Potatoes 3 big sized 
Coriander leaves handful (optional)
Besan or gram flour 2 cups
Red chilli powder 1 teaspoon
Mustard seeds 1 teaspoon 
Garam masala ¼ teaspoon (optional)
Amchur powder ¼ teaspoon
Coriander powder 1 teaspoon
Tumeric 2 pinches
Salt as needed
Oil for  deep frying

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.
2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.
3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.
4. Gently flip them on all sides till they turn golden in color.
5. Serve hot with chutney or ketchup. 

Friday, March 9, 2012

Gutti Vankaya Curry

Andhra special Gutti Vankaya  is  made  for  special occasions , this is  the dry version without gravu.. Brinjal is consider to be the king and tastiest vegetable.  There is song Aaha emi ruchi .. thina ra mimarchi … telling that if you eat daily also you would love it.
Small Purple Brinjals or Egg Plant (Tender) 20
Urad dal or Menapa pappu1 ½ table spoons or 5 teaspoons
Chana dal or Senaga pappu1 ½ table spoons or 5 teaspoons
Coriander seeds 1 ½ table spoons or 5 teaspoons
Jeera 1 table spoon or 3 teaspoons
Red chillies 10
Tamarind 2 lemon sized
Turmeric powder ¼ teaspoon
Hing or Inguava 2 pinches
Oil 4 table spoons
Salt as needed

1. Heat a pan and add 2 teaspoons oil after oil is heated add chana dal, urad dal, coriander seeds, jeera, red chillies, tamarind and hing. 
When the dals change color and nice aroma comes. Switch of the stove. It takes about 10 minutes in low flame. If you keep in medium flame 
you have to saute them in between mix well continuously.
2. Let them cool and in a mixie or blender, blend it into fine powder.
3. Wash and wipe the brinjals. Slit the brinjals in the base in cross shape with out cutting the green top apart.
4. Heat a pan add oil to it after oil is heated add the brinjals and fry them for 5 minutes on all sides uniformly. This will reduce the cooking time for brinjals.
5. Let the brinjals cool. In the powder mix tumeric powder, salt and little oil/water to make it tight.  I have added water. Make them into 1 ½ cm balls. Stuff the balls in the slit of brinjal and press the brinjal gently. Do this for all brinjals.
6. In the same pan that we fried our brinjals, put the stuffed brinjals and cook in medium low flame.
7. Cover it with lid and cook for 10 to 15 minutes. Saute them gently in between on all sides by gently moving the brinjals with a spatula or hand in between.
8. When the brinjals are tender and cooked add little salt and sprinkle the remaining powder (optional).
9. Serve with hot rice.

                Sending this to Vegan Diet of  Sravani  Only plant based event
Sending this to Kalyani's Sizziling taste buds  Colorful Palate event
Sending this to I'm The Star hosted by Rasi of Vegetarian Food & Me

Tuesday, March 6, 2012

Besan Ladoo or Besan ladu

Besan ladoo is very yummy and colorful. Besan Ladoo tastes very good. Besan ladoo is very easy and quick to make. This is one of the variety of making besan ladoo. Besan ladoo only takes less than 30 minutes to make. Besan ladoo is very simple to make when compared to Moti choor ladoo.

Ingredients for making besan ladoo or besan ladu:
Ladoo Besan  4 cups
Sugar 3 cups
(adjust accordingly)
Cardamom powder ½ teaspoon
Ghee 1½ cup
Rasins handful
Pistachios 2 teaspoons

Preparations for making the besan ladoo  or besan ladu:
1. Heat a skillet or kadia and turn to medium low flame. Add ghee to it. Use ladoo besan it is slightly coarse besan which is used for making ladoos.
2. After the ghee is melted add ladoo besan powder to it. For about 10 to 15 minutes in medium low flame stir it. Nice smell will come and the color changes slightly .
3. Add pistachios and raisins. Mix well.
4. Add the powdered sugar, cardamom powder and mix well ,switch off the stove. Let is cool for a while.
5. Apply ghee to to hands and make them into ladoos. They are very tasty and can be made quickly. The yummy besan ladoos are ready. The besan ladoos are very tasty.
Explore: Besan ladoo, ladoo besan, ladoo, besan ladu

Print the recipe of besan ladoo or brsan ladu. For more recipes with videos visit my you tube channel "the recipe world".

Sending this besan ladoo to the following events:
Sensible Vegetarian's "Cook Eat Delicious Desserts" event
Surabhi's "Holi Hai" event
Preeti's " Color N Sweet- HOLI FEST" event
Nupur's "For U 'Mom" event
Rasi's "I'm The Star" event
Chandrani's "COLOURFUL HOLI"event