Carrot 65 Recipe Andhra Style How to Prepare

       Hi, today evening snack recipe "Carrot 65" its tea time snack recipe... Simple and tasty easy recipe, so simple ingredients to prepare this recipe in your home... In this rainy time try this hot and spicy carrot 65 with tea mmmhhh wow it really so good friends... In your Nellore heavily rain's so I prepare so spicy and delicious snack, recipes, I tried so this day I prepare this simple recipe... Actually in evening time we eat like biscuits, bread items, samosa, bajji, pakoda, etc.., but today simple veg recipe.  Am using in this item carrot, corn flour  some sauce.. And hot hot tea I serve it to me and my husband..... :) Lets see the process to make it...

Ingredients :-

• Carrots 2
• Corn flour 3 tbsp
• Maida 1 tsp
• Salt to taste
• Ginger garlic paste 1/2 tsp
• Red chili powder 1 tsp
• Olive Oil 3 tsp
• Oil for deep fry
• Soya sauce 1 tbsp
• Tomato sauce 8 tbsp
• Green Chili Vinegar 1 tbsp
• Garlic pieces 1 tbsp
• Green chilies 2
• Curry leaves
  

Preparation :-

1. First take a bowl carrot pieces, corn flour, maida, ginger garlic paste, vinegar, salt, red chili powder and then mix it well... Then add 3 tbsp of water again mix it well..
2. Now take a wok add oil to heat, when oil is heated then add carrot mixer into oil then fry it for red color.. 
3. When carrot is fried then move it to a paper towel plate.. Then start next process to make sauce...
4. Again take a wok add olive oil to heat, oil is heated then add chopped garlic pieces, green chilies, curry leafs to fry...
5. Green chilies are fried, then add soya sauce, tomato sauce, little bit water (1/6 glass) and boil it in medium flame..
6. Water vaporied then add fried carrots mix it well for... And cook it for 2 minutes in low flame and then move it to a serving bowl add some fresh coriander leafs and then serve it hot with tea.......

Tasty and spicy snack item "Carrot 65" is ready to eat..... So friends try this snack recipe in your home taste it and share it...... Yours Neha.......  

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Saggubiyyam Laddu (Sabudana Ladoo) How to Make

    Hi friends, today one different sweet recipe "Saggubiyyam Laddu"...  Those were days when I make only rava laddu at home and I find making this laddu is an easy job than any other laddu what we usually make at home. My sister prepare some ladoo recipe, I share in my blog, this sagubiyyam laddu recipe I saw in T.V. channel.. So I tried this in my home its very simple to prepare limit ingredients and preparation also so easy... I blog I share some ladoo's share Urad dal laddu (suni unda), coconut laddu, black sesame laddu like... So simple to make this tasty recipe.... See the process to make this Laddu.

Ingredients :-

• Saggubiyyam (sabudana) 1 cup
• Sugar 1/2 cup
• Cardamom 3
• Ghee 8 tbsp
• Cashew nuts 10 no's
• Milk 3 to 5 tbsp
  

Preparation :-

1. First take a wok add ghee 6 tbsp to heat, when ghee is melted then add cashew nuts to fry... 
2. Then add saggubiyyam and fry it for 10 minutes in medium flame, it came good smell then move it to a side.....
3. Now take a jar add sugar, cardamom and grind it fine powder then move it to a bowl... Then add saggubiyyam, cashew nuts again grind it fine powder.
   
4. And then move it to sugar powder bowl mix it well..... Then add melted ghee then mix it well and then make it laddu.. (It will be store 10 to 15 days)
   
5. Another method same process, but now use milk and mix it well and make laddu.. (In this method it will be stored 3 to 4 days only) so as you like.... to prepare...
   

Now the tasty and delicious sweet recipe Saggubiyam Laddu is ready.. to bite... Really friends it amazing taste so try it in your home eat it and share it..... :) Yours Neha Satish........

 

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vankaya mamidikaya pulusu (Brinjal Mango Gravy) How to Prepare

       Hi friends, today another classic desi recipe Vankaya Mamidikaya Pulusu (Brinjal Mango Gravy)... This is also my grand mother and my mother recipe...... In your Nellore we prepare so many type to prepare Brinjal.... I will share in my blog so many recipe in Brinjal, like brinjal gutti vankaya, brinjal fry, brinjal vellui karam etc.., This also one of my favorite recipe. My Amma prepare this recipe regularly in my home, my amma create magic ha ha ha.... love u maaaaa.. Ya guys she a magician in your kitchen :) really my amma prepare fish curry mmmmmmhhhhhhhh!!!!!!!!! no words guys.. Same process in brinjal gravy also. I will share today my amma best recipe "Brinjal Mango Gravy" Lets see the process..........  

Ingredients :-

• Brinjal 250 grams
• Raw Mango 1
• Onions 3
• Tomatoes 3
• Tamarind 20 grams
• Oil 8 tbsp
• Turmeric powder 1/4 tsp
• Red chili powder 3 tbsp
• Rock Salt to taste
• Mustard seeds 1 tsp
• Fenugreek seeds 1/2 tsp
• Curry leafs
  

Preparation :-

1. First take a wok add oil to heat, when oil is heated then add mustard seeds, fenugreek seeds, curry leafs to fry.
2. Next add finely chopped onions, chopped tomatoes, turmeric powder, salt and then mix it well for.
3. And then add chopped brinjal pieces, red chili powder mix it well for... Cook it for oil oozes out...
   
4. When oil is oozes out then add chopped raw mango pieces mix it, then add tamarind puree water again mix it well.
   
5. Boil it for thick, oil will oozes out.. When the gravy is boiled then move it to a serving bowl and then serve it..........
   

Now my amma magic recipe Brinjal Mango Gravy (Vankaya mamidikaya pulusu) ready... So friends try this taste recipe in your home's and then send to me a small feed back to me..... Serve it with hot rice....

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Chapati and Bread with Potato Curry How to Cook

          Hi friends today one different and easy to make Chapati with Bread pieces add..... Bread with chapati....... And also Potato curry combination...... I know all are people prepared different type chapatis make.. In chapati dough some people add milk, banana, oats etc etc..., but now am using in this wheat flour bread... Ya bread fresh bread pieces am using in this chapati..... My husband like chapati, roti... am love it so much, in my home bread have we don't eat it regularly... So what can I prepared this special... Actually I prepare with bread like bread bonda, bread halwa, double kametha, bread fry etc..., But now am using this bread in wheat flour.. wow it's really so great taste no words guys it's perfect to chapati.... And also in this chapati combination is potato dry fruits paste masala curry mmmmmhhhhhhh!!!!!!! No words to share you must try this both combination recipe.... So lets see the process to make it... 

Ingredients :-

• Wheat flour 1 cup
• Bread pieces 2 to 3
• Oil 4 tbsp
• Oil 6 tbsp
• Salt to taste
• Potato 1
• Cashew nuts 10 no's
• Almond 10 no's
• Onions 2
• Tomatoes 3
• Turmeric powder 1/4 tsp
• Salt to taste
• Red chili powder 1 tsp
• Ginger garlic paste 1 tsp
• Shahjeera 1/2 tsp
• Cardamoms 3
• Cinnamon stick pieces 3
• Cloves 4
• Bay leaf 1
• Kasuri methi 1
• Coriander leafs
  

Preparation :-

1. First take a cooker add potato, cashew nuts, almond, water and then close it with lid and cook it for 2 vissels.
2. Now take a bowl add wheat flour, salt, bread pieces, 4 tbsp oil mix it, then add water and then mix it like a soft dough.. put it a side for rest...
3. And then take a jar add chopped onions, grind it fine paste then move it to a bowl. In same jar add chopped tomatoes also again grind it fine paste.
4. Potatoes are boiled move it to a side cool it then open the lid peel the skin almonds, cashew nuts in to jar grind it fine paste. Take potato peel it cut small pieces...
5. Take a wok add oil to heat, then add shahjeera, cloves, cinnamon sticks, cardamoms, bay leaf to fry.
6. Then add onion paste, ginger garlic paste to fry when oil will oozes out then add tomato paste, cashew almond paste, salt, turmeric powder and then mix it well.......
7. Oil will oozes out then add red chili powder, chopped potato mix it well for.. and fry it for 3 minutes..... After 3 minutes it will be came good smell then add 1 glass of water(water as you like thick Constance you won't use 1/2 glass) mix it well...... 
8. Boil it for one boil, then add kasuri methi (crush it), coriander leafs and then mix it well for... When curry is totally cooked oil will oozes out then move it to a serving bowl....
9. Now take dough make small balls, make chapati's... Then take a chapati pan to heat, when pan is heated then add chapati and fry it both side,s and then move it to a serving plate and then serve it with this curry.......
   

Now the tasty and delicious bread chapati with potato curry is ready to eat........ Its really and taste delicious recipe friends...... So try this in your home and enjoy the new taste guy's...... :) Your's Neha Sathish............

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Egg Dosa Andhra Style How to Prepare

       Breakfast recipe Egg Dosa..... In our Ap we must to eat morning breakfast recipes like dosa, idly, puri, vada, pongal, uppma recipes... My childhood we eat regularly idly pongal, uppma weekdays only dosa, puri, vada... Its so boring to me daily idly same break fast am waiting for weekend for dosa.... My amma prepared ghee dosa to me in my childhood... Wow its so good to am but she prepare to my dad karam dosa with ghee, then I asked to my amma I also what that to me my told no you can't eat it very spicy... so no!!!!!! No I want that dosa... Then she to told me k but not know.. I sad k!!!!! :( Next weekend my amma prepared for me egg dosa little bit spicy wow it so tasty and delicious..... Now am eat this egg dosa spicy.... :) Ya guys its really so tasty and simple to prepare and so we eat this one or two its an-eff to eat this... My other half is especially particular about his protein and hence I rely on eggs heavily (and few minimal other options) in the morning. But in this frantic search for protein, the foods we grew up with seems to have taken a huge backseat. While Idlis and Dosa do have some amount of protein in them (thanks to lentils), the total amount is unsubstantial to his needs. So in my quest to make sure our foods still make a prominent placement in our weekly meals, I started making fusions with egg. Not only that in your AP this breakfast is also street food recipe... In your town so many restaurants, road side restaurants prepare this dosa... Now a days in your Nellore people start some dosa corner, dosa addha so many street restaurants on wheels.. Off course I am so interest to eat street food... so then lets see the process to make egg dosa..........  
  

Ingredients :-

• Dosa batter 2 cups
• Salt to taste
• Oil to fry dosa
• Egg 1
• Red chili paste (yerra karam)

Preparation :-

1. First take dosa batter add salt and mix it well, then add little bit water and then mix it like dosa mixture....
2. Now take a bowl beat egg then add red chili paste, little bit salt again beat it for..
   
3. Then take a dosa pan make dosa and then add egg mixture into dosa and then spread it all side's....
   
4. Add oil to fry the dosa, and then fry it... One side is fried then turn it another side also fry it for....  Dosa fried both side's then move it to a serving plate serve it......
   

Now the spicy egg dosa is ready to eat.......... Its very easy and taste breakfast.... 

I wrote in my blog red chili paste in dosa recipe....... If you don't simple to prepare this with red chilies 8, 2 chopped onions, rock salt to taste to add jar and then grind it paste now the red chili paste is ready....... So friends try this recipe in your home and enjoy it........ :)

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Chamadumpa Curry in Andhra Style How to Prepare

     Chamadumpa pulusu recipe | Taro stew recipe Chamadumpa pulusu – is an south indian stew recipe. It is regularly made in the homes of South indian states mostly in Andhra pradesh. Taro stew is good with rice. Today, we will see how to make chamadumpa pulusu/chamagadda...  Chamadumpa Pulusu (stew) means sauce or gravy dish, cooked with vegetables or lentils with tamarind sauce, jaggery and spices. This traditional dish is cooked almost everyday (in some homes it’s a must dish), which are frequently cooked during rainy and winter seasons as it’s much easy to prepare with the available vegetables or just with lentils. Usually stews are accompanied with plain dal (mudda pappu, in Telugu), dry or semi dry curry (which is reffered as vepudu in telugu) along with generous servings of ghee (clarified butter), it is hearty and filling. Taro root is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable (wiki). Both the leaves and roots are used a lot in Indian cooking. Famous dish made out of taro leaves in Northern part of India is Patra. In Southern part of India the edible corm (root) is cooked (similar way other root vegetables are cooked, like potatoes with skin on) and then shallow fried and spiced up with chilli powder and salt. Taro root is little sticky and slippery after cooked, which is really suitable for gravy curries and stews. Lets see the process to make the curry........

Ingredients :-

• Chamadumpa (Taro root) 250 grams
• Onions 3
• Tomatoes 3
• Tamarind 50 grams (big lemon size)
• Oil 8 tbsp
• Oil for deep fry
• Mustard seeds 1 tsp
• Fenugreek seeds 1/4 tsp
• Jaggery 10 grams
• Red chili powder 3 tbsp
• Turmeric powder 1/4 tsp
• Salt to taste
• Curry leafs

Process :-

1. First take a cooking bowl add water, cleaned chamadumpa (taro root) and then cook it for 15 minutes.... When chamadumpa is cooked it will be soft and then move it to a side for cool........... 
   
2. When chamadumpa is cooled then peel it the skin and then cut it medium pieces... And also chopped onions and tomatoes also........
3. Now take a wok add oil to heat, when oil is heat and then add chopped chamadumpa pieces and then fry it for lite golden color... When it came golden color then move it to a bowl.....
   
   
   
   
4. Now take a cooking bowl add oil to heat, when oil is heated then add mustard seeds, fenugreek seeds, curry leafs to fry.....
5. And then add chopped onions, tomatoes, salt, turmeric powder and then mix it well... Cook it for 5 minutes in low flame......
   
6. Then add red chili powder, fried chamadumpa pieces and then mix it well....... And then close it with lid and cook it for 2 minutes in low flame......
   
7. After 2 minutes open lid and then add jaggery piece and then mix it well..... Again close it wit lid and cook it for.....
   
8. Oil oozes out, then add socked tamarind water (tamarind juice) and then mix it well... Boil it in low flame for thick Constance.......
   
9. When the curry is boiled it will be thick and oil will be oozes out... When oil is oozes out the curry is ready to serve........
   

Now the tasty and spicy "Chamadumpa Pulusu" is ready to eat..... You can serve it with rice, roti..... But this curry is good to eat with rice only... The curry is completed then you serve this recipe after 1 hour it will be so good........ So friends try this classic dish in your home and then send to me a small feed back to me guys...... :) yours Neha Sathish............

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