Uggani

RM#2 Day 28

Ingredients:
Puffed Rice-1bowl(Borugulu)
Onions-2nos
Tomato-2nos
Green chillies-4or5
Tumeric Pwd a pinch
Chilli pwd-1tsp
Coriander leaves
Curry leaves
Mustard seeds
Oil-2tbsp
Lime juice-1tsp
Fried gram dal pwd
Salt to taste
Preparation:
1.wash the puffed rice in water and soak it for about 2mnts,squeeze away the water by taking a handful of soaked puffed rice every time.Don't keep it for long inwater.
2.After removing water from all puffed rice,add fried gramdal powder and salt,mixwell and keep aside.
3.chop the onions,tomoto into fine pieces,and cut green chillies.
4.Take 2-3 tsp of oil add mustard seeds,curry leaves,turmeric,chopped onions,slitgreen chillies and add half chopped coriander leaves.Fry for sometime.
5.Then add tomatoes,cook till it becomes soft.
6.Add puffed rice and mix well,simmer for 10mints and add remaining corianderleaves before serving add lemon juice if required.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Tomato Rice

RM#2 Day 27

Ingredients:
Basmati rice-1cup
Tomatos-2nos(medium)
Green chillies-2nos
Gingergarlic paste-1tsp
cloves-2nos
cinnamom-2nos
cardamom-2nos
Turmeric-1tsp
salt to taste
Water+tomato puree-11/2cup
Coriander leaves
Oil
Jeera seeds-1tsp

Preparation:
1.Wash and soak the basmati rice in water for 10-15mints.
2.Slice the onions and green chillies.
3.Put the tomatoes in the boiling water.close it for 10 mints.Peel and grind it
into a fine paste.
4.Heat a pressure cooker with ghee/oil,add jeera, whole spices,then add chopped onions and
slit green chillies,fry them till onions turns brown.
5.Add gingergarlic paste and fry till raw smell goes,add half chopped coriander
leaves and fry.
6.Add rice and saute for a mint,then add turmeric.
7.Add tomato puree in the ratio of 1:11/2 cup,add salt and stir once.
8.Pressure cook for 1 whistle.
9.Garnish with remaing coriander leaves.
10.Serve with Raita.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Gulab Jamuns

RM#2 Day 26

Ingredients:

For Jamuns making:

All Purpose Flour (Maida) – 1 cup
Baking Powder – ¼ tsp
Baking Soda a pinch
Ghee – ½ tsp
Required milk as needed to mix
Oil to deep fry

For Syrup making:

Sugar – 2cups
Water – 1cups
Cardamom Seeds – ¼ tsp

Preparation:
1.Take a bowl and Mix all the ingredients for Jamuns making except oil and use required milk to make like chapathi dough.And keep aside for 5mints.
2.Take small portions of the dough and shape into a ball.
3.Heat oil in a deep-bottomed pan and drop these balls carefully in small portions. Fry till the balls turn golden brown in color.Then Remove from oil and place on a kitchen towel.
4.Meanwhile, pour sugar and water (for syrup) in a different bowl and heat on medium flame until the sugar mixture boils. Add some cardamom seeds for nice aroma.
5.Leave the syrup until the sugar dissolves well and switch off the flame. Keep aside.
6.Then drop the fried jamuns into the sugar syrup and leave it for some time until the jamuns absorb the sugar syrup.
7.Then place jamuns in a refrigerator if you want to eat them cold.
8.Then serve into a serving bowl and enjoy the delicious Gulab Jamuns.


RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Brinjal Kazzu Masala

RM#2 Day 25

Ingredients:
Brinjals-250gms
Red chillies-3no.
Chopped onions-1cup
Cloves-2no.
Cinnamon-1no.
Cashewnuts-10no.
Turmeric-1/2tsp
Salt to taste
oil for frying.

Preparation:
1.First clean the brinjals and slit into four pieces without breaking and keep aside.
2.Boil onions,cloves,cinnamon,cashew,turmeric and salt for 5mints along with 1cup of water.And grind into a paste.
3.Heat a pan with oil and fry slit brinjals till they change colour and keep aside.
4.Heat a pan with oil,add grounded paste and fry till raw smell goes and add little water and cook till oil comes out.Once oil comes out add fried brinjals and mix well.Cook for few mints so that all masala goes into brinjals.
5.Finally garnish with coriander leaves and serve with roti's.


RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Sweet Poli

RM#2 Day 24
Ingredients:

For Dough
All purpose Flour/Maida - 3cups
Turmeric - 1/2tsp
Salt a pinch
Oil - 1/2cup

For the Dal filling
Bengal Gram/Channa Dal - 21/2cups
Jaggary-21/2 cups
Cardamom powder a pinch
Oil for frying
Preparation:

For the dough
1.Take the maida in a big bowl to that add a pinch of salt, turmeric and mix well. Slowly add the oil to the flour and rub well.
2.Then add water slowly to get a soft dough. Knead well. The consistency should not be sticky but rather very loose but soft. This needs to be kneaded well Add some more oil on the top and let it rest for about 1hour.

For the Dal filling

1.Wash and soak the Bengal Gram for minimum 15 mins. Then pressure cook it with enough water to get soft dal.
2.Normally jaggary will have lot of impurities in it. So we grate and cook it in water and sieve the impurities before adding to the dal.
3.Add this jaggary to the cooked dal and pressure again. This will make both the dal and jaggary well mixed.
4.Once its cooled, grind to a smooth consistency but though not like a paste.And take them into a plate.
5.Divide the mixture which we have grounded into equal balls to be stuffed into the dough.

Heat a tawa and simmer it so that its hot by the time you have the poli rolled out. Add oil everytime before placing the uncooked poli. This way it will not get struck to the pan.
add oil on the plastic sheet, which ever you are using. Take a portion of the dough, spread it on the plastic paper and place the dal filling in middle. Cover it with the dough, remove the excess dough
Add oil, and using fingers, slowly spread them out. This will get spread well, provided the dal filling is little soft and not too dry. And the maida dough has to be elastic.

Once you have the poli spread to the correct size, holding the plastic cover in the left hand, lift and remove the poli and place on the hot tawa. Sprinkle oil around the sides and let it cook on one side before flipping to the other side.

we spread ghee on each poli after removing it from the tawa. Allow it to cool on a plate before transfering into a serving bowl
This can stay good for about a week when stored in fridge. Microwave before eating

Sending this to EFM Sweets,hosted by SriLekha of Me and My Kitchen

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Majjiga Pulusu

RM#2 Day 23

Ingredients:
Buttermilk-21/2cup
Grated Carrot,Raddish-1cup
Finely chopped onion-1medium no.
Chopped Green chillies-2no.
Crushed garlic-4no.
Garam flour-1tsp
Turmeric Pwd-1/2tsp
Curry leaves
Mustard seeds
Brinjal-2no,chopped into small pieces
Asafoetida -1/2tsp
Salt to taste
Oil-2tbsp
Preparation:
1.Heat a pan with oil,add seasoning ingredients once they pop,add crushed garlic and chopped onions and green chillies and asafoetida and fry them all for few mints.
2.Then add grated carrot,raddish and small pieces of brinjal and fry them till they change colour.
3.Add garam flour and fry it.Then add buttermilk,salt and stir all of them and cook till it becomes thick.
4.Once it becomes thick,finally garnish with coriander leaves and transfer into a serving bowl.
5.Serve tasty tasty Majjiga Pulusu with white rice/coconut rice.


RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Chicken Chettinad

RM#2 Day 22
Ingredients:
Chicken-1kg
Sambar onions-1cup
Finely chopped tomatoes-1cup
Turmeric pwd-1/2tsp
Curry leaves-10~12cup
Coconut milk-1cup
Coriander leaves for garnish
Salt to taste
Oil-1tbsp

Make a Paste Of:
Green chillis-2no.
Poppy seeds-1tsp(soak in warm water for 5mints)
Garlic flakes-8no.
Ginger-1inch

Roast and make a Pwd:
Pepper corns-1/2tsp
Cumin seeds-1/2tsp
Fennel seeds-3/4tsp
coriander seeds-11/2tbsp
Dry red chillies-6~8no.
Cardamoms-2no.
Cinnamon-1no.
Curry leaves-6to7
Oil-1/2tsp

Preparation:
1.Wash and cut chicken into medium sized pieces.
2.Heat a pan with oil,add small onions and curry leaves and saute till transparent.
3.Add the ground paste and cook for a minute before adding the chicken and cook on high heat for 4mints approx. and do stir the chicken once in a while.
4.Reduce to medium heat,add salt,turmeric and tomatoes and mix well.Cook the chicken for 4-5mints,uncovered.
5.Now add the coconut milk and transfer the contents to a pressure cooker and cook for 1whistle.
6.Once the pressure comes out,mix well.
7.Finally add the ground masala pwd and cook for 3mints.Turn off the flame and garnish with fresh coriander leaves.
8.Serve hot with white rice/biryani/chapatis/dosas.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Double Beans Kurma

RM#2 Day 21

Ingredients:
Double Beans-250gms
Finely chopped Tomatos-2medium no.
Finely chopped onions-2medium no.
Gingergarlic paste-1tsp
Redchilli pwd-1tsp
Coriander pwd-1tsp
Turmeric -1/2tsp
Oil-2tbsp
Salt to taste

To Grind
Coconut grated-3tbsp
Cloves-2no
Cinnamon -1inch
Cardamom-1
Gasagasalu/poppy seeds-1tsp

Note:soak poppy seeds in hot water for 5mints and then grind,so that it mixs well.


Preparation:
1.First pressure cook double beans for 2 whistles.
2.Heat a pan with oil,add onions,gingergarlic paste and fry them till onion becomes brown.Then add tomatos and fry till they become soft.
3.Add chilli n coriander pwd and fry for few more mints.Add cooked beans along with the water and allow it to cook for 5mints,add turmeric and mix well.
4.Add grounded paste and mix well,if required add water and cook till gravy becomes thick.
5.Then transfer into a serving bowl and garnish with chopped coriander leaves and serve spicy and delicious Double Beans Kurma with chapatis.

Note:Adjust salt and other spices according to your taste

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Channa Masala

RM#2 Day 20
Ingredients:
Kabuli channa-1cup
Onion-2medium no.
Tomato-2medium no.
Gingergarlic paste-1tsp
Garam masala-1tsp
Red chilli pwd-1tsp
Turmeric a pinch
Salt to taste
Oil-3tbsp
Preparation:
1.Soak kabuli channa for overnight.
2.First pressure cook the soaked channa for 2 whistles and keep aside.
3.Grind chopped tomatos and onions together and keep aside.
4.Heat a pan with oil,add grounded paste and gingergarlic paste together and fry till raw smell goes out.
5.Then add turmeric,red chilli n garam masala and fry for few mints till oil comes out.
6.Add cooked channa with same water which we have cooked and mix well.Add required salt and cook on simmer for 5mints/till gravy becomes thick.
7.Once gravy becomes thick add coriander leaves and transfer into a serving bowl.
8.serve hot hot channa masala by adding lemon juice over it and enjoy with poori's.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Brinjal/Eggplant Stir Fry

RM#2 Day 19

Ingredients:
Brinjals/Vankaya/Eggplant-250gms
Groundnuts Pwd-1tbsp
Finely chopped onion-1medium no.
Crushed Garlic pods-4no.
Curry leaves a few
Redchilli pwd-1tsp
Coriander pwd-1tsp
Turmeric a pinch
Mustard seeds
Uraddal
Salt to taste
Oil for frying
Preparation:
1.First clean and cut brinjals into 4 pieces and soak them in salt water.so that it will not become bitter.
2.Heat a pan with oil,add seasoning ingredients once they pop add chopped onions and fry them till they change colour.Add crushed garlic and fry it again.
3.Then add chopped brinjals,turmeric and salt.Stir them well and close it with lid for 5mints till brinjals become soft.Once they become soft add chilli n coriander pwd and again stir all of them.And fry till oil comes out.
4.Once oil comes out add groundnuts pwd and fry for 2mints.
5.Then transfer into a serving bowl and enjoy along with sambar rice/rasam rice.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Chicken Varuval

RM#2 Day 18
Ingredients:
Boneless chicken-500gms
Finely chopped onion-1medium no.
Finely chopped Tomato-1medium no.
Cloves-2no.
Sombu-1/2tsp
Curry leaves a few
Slit green chillis-2no.
Grated ginger-1tsp
Salt to taste
Oil-3tbsp
Roast n Grind Pwd:
Coriander seeds-1tbsp
Cumin seeds-1/2tsp
Redchillies-4nos.
Pepper corns-1tsp
Preparation:
1.First clean and chop chicken into small pieces and keep aside.
2.In a bowl marinate chicken pieces along with grounded pwd and salt for 15mints.
3.Once 15mints is done,heat a pan with oil add cloves,sombu and curry leaves.Fry them for 2mints.
4.Add chopped onions and fry till they change colour.Then add chopped tomato along with marinated chicken pieces and stir them well.And close it with lid and cook on simmer for 20mints.
5.In middle stir them well,so that it is not burn.Once the chicken is cooked well.Add Slit green chillies and grated ginger and again mix all of them well.
6.Finally garnish with coriander leaves and transfer into a serving bowl and enjoy tasty and spicy CHICKEN VARUVAL

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Sugee Sweet

RM#2 Day 17
Ingredients:
Maida-1cup
Bengal gram dal/channa dal-1cup
Jaggery-11/2cup
Oil for frying

Preparation:
1.First clean and soak channa dal for 1/2 hour.
2.Break jaggery into small pieces by mashing with wooden stick/stone.
3.Once 1/2 hour is done,Pressure cook dal for 2whistles and then grind channa dal and jaggery together in a mixer.And take them into a plate and keep aside.
4.Heat a pan with oil for frying,then make small-small balls with mixture which we have grounded and keep aside.
5.In a bowl, mix maida by adding water into a thick batter...like bajji batter.
6.Then dip the balls inthe batter and fry till they turn into light golden colour.
7.Transfer them into a kitchen towel and enjoy the sugee hot hot.
Sending this to EFM Sweets,hosted by SriLekha of Me and My Kitchen
RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Award Time

Uma, Kitchen Flavours,Priya n Vidhas honoured me by passing 360° Foodie Award...Ramya Vijaykumar has created a beautiful award to share with friends. Thanks a lot my dear friends for this award..it mean a lot to me.

Kitchen Flavours n Priya awarded me with YumYum Blog Award.Thanks a lot my dear friends for honouring me..
Uma, Kitchen Flavours ,Vidhas ,Yasmeen n Ramya Vijaykumar honoured me by passing this Kreativ Blogger Award...thank u very much each n every for the award...

Uma, Kitchen Flavours ,Vidhas n Yasmeen awarded me with Great Buddy Award....thanks alot my dear friends ...it mean a lot to me...
Now i would like share this awards with all my blogger friends....so now iam passing this Awards to all the friends who have awarded to me and to some more friends...

Ruchii, Karuna,HaripriyaReddy,Bhawna,PJ,Sripriya,Medha,vidhya,Ramya and SriLekha....

Dondakaya Pachadi

RM#2 Day 16
Ingredients:
Dondakaya/Ivy gourd-150gms
Coriander seeds-1tsp
Channa dal/bengal dal-1tsp
Urad dal-1tsp
Cumin seeds-1/2tsp
Fenugreek seeds-1/2tsp
Tamarind a small piece
Red chillies-3no.
Salt to taste
Oil-1tsp

Preparation:
1.First clean and chop dondakaya into small pieces and keep aside.
2.Heat a pan with oil,fry all the seeds and dal,redchillies and tamarind.Keep aside.
3.In the same pan fry dondakaya and keep aside to cool down .
4.Once they all cools,grind into coarsed paste by adding salt.
5.Then transfer into a serving bowl and enjoy tasty -tasty Dondakaya Pachadi with rice by adding ghee over it.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Onion Bajji

RM#2 Day 15
Ingredients:
Onions-3big no.
jeera pwd-1tsp
Gram flour-1cup
Chilli pwd-1tsp
Salt to taste
Oil for frying
Baking soda a pinch
Preparation:
1.First clean and cut onions into rings and keep aside.
2.In bowl,mix cumin and chilli pwd along with salt and baking soda.In the same bowl mix gram flour along with water.Make a thick batter.
3.Heat a pan with oil,dip the ring onions one by one in the batter and deep fry them.
4.Remove them into a kitchen towel and serve hot hot Onion Bajji with chutney/achar.

This Entry goes to "WinterTreat"hosted by Trupti of "Recipe Centre"

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Prawn Fry

RM#2 Day 14

Ingredients:
Prawns-250gms
Finely chopped onion-1medium no.
Finely chopped tomato-1medium no.
Gingergarlic paste-1tsp
Clove-1no.
Cinnamon-1no.
Sombu-1/2tsp
Cumin seeds-1/2tsp
Chilli pwd-1tsp
Coriander Pwd-1tsp
Turmeric apinch
Salt to taste
Ghee-1tbsp
Oil-2tbsp



Preparation:
1.First clean and wash prawns and keep aside.
2.Heat a pan with oil,add clove,cinnamon,sombu and cumin seeds,once they pop add onions and fry them well.
3.Add gingergarlic paste and again fry till raw smell goes out.
4.Then add tomato and fry for few mints till it becomes soft.Add prawn,turmeric and salt.Stir all of them well and close it with lid for 2mints till water goes out.
5.Add chilli n coriander pwd and again fry for few more mints and add 1/2 cup of water.Cook till water goes out by closing with a lid.Once the water goes out and it becomes fry add ghee over it and again fry for 2mints.
6.Finally garnish with coriander leaves and enjoy PRAWN FRY with rice/roti.

This Entry goes to "Recipes for the rest of us",hosted by Ramki of "One Page Cookbooks"

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Chow Chow Kuttu

RM#2 Day 13
Ingredients:
Chowchow-250gms
Tur dal-1/2cup
Finely chopped Tomato-1medium no.
Finely chopped Onion-1medium no.
Red chilli pwd-1tsp
Coriander pwd-1tsp
Turmeric a pinch
Salt to taste

For seasoning:
Mustard seeds-1/2tsp
Jeera seeds-1tsp
Dry red chillie-1no.
Curry and coriander leaves a few
Oil-2tbsp
Preparation:
1.First clean and chop chow chow into small pieces and keep aside.
2.Then clean n wash turdal and keep aside.
3.Take a pressure cooker and cook chow-chow,turdal,half finely chopped onions,tomato,chilli and coriander pwd and turmeric with 1cup of water for 2 whistles.
4.Heat a kadai with oil,add seasoning ingredients and remaining chopped onions and fry them well.
5.Then add cooked mixture and stir them well by adding salt and cook for 5 mints on sim flame.
6.Then transfer into a serving bowl and enjoy CHOW CHOW KUTTU with rice/chapathi's.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

The wait is over. For me that wait was painfully long as I bought an iPhone on launch day only to have to wait until just a few minutes ago to make my first phone call. I passed the time by following the exploits of the guys in #iphone.unlock on undernet who were brave enough to open their iPhone and apply George Hotz’s now infamous hardware hack. But the real juice was in unlocking your iPhone from AT&T without the need to open it.

Unlock iPhone is not covered by Apple warranty. Make sure you close the iTunes Helper process before upgrading the iPhone firmware software via Jailbreak method.
This website contains lots of information and tutorials about how to unlock iPhone and get the most out of your iPhone. Thanks to Iphone Dev team, elite team, Installer.app team, geohot and all others involved in the iPhone hacking scene!

Green Leaves Kuttu

RM#2 Day 12
Ingredients:
Green leaves-1cup
channa dal-1/2 cup
Chilli Pwd-1tsp
Coriander Pws-1tsp
Finely chopped onion-1medium no.
Finely chopped tomato-1medium no.
Coconut grated-2tbsp
Turmeric a pinch
Salt to taste
For Seasoning:
Mustard-1tsp
Uraddal-1tsp
Curry leaves
Crushed garlic-4nos
Oil-2tbsp
Preparation:
1.clean and chop green leaves finely and keep aside.
2.Then pressure cook channa dal with 1/2 cup of water for 2 whistles.
3.Heat a pan with oil,add seasoning ingredients.Once they pop add onions and fry them till they change colur.
4.Then add tomato and again fry for few more mints.Add chopped green leaves,salt and turmeric.Stir them well for 2mints.
5.And close it with lid for 5mints.So that the leaves come to close.Add chilli and coriander pwd.
6.Then add cooked channa dal along with some water (the water which we have used for cooking dal)
7.Stir them well and again close it with lid,till water is absorbed.Then add grated coconut and simmer for 2mints.
8.Finally garnish with coriander leaves and serve with rice/roti's.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika24.Roochi

Hot N Spicy Chicken

RM#2 Day 11
Ingredients:
For marinate:
Boneless chicken-250gms
Maida-1tsp
Corn flour-1tsp
Redchilli pwd-1tsp
Pepper pwd-1tsp
Gingergarlic paste-1tsp
Egg-1no.
Salt to taste
For Seasoning:
Curd-1/2cup
Finely chopped ginger-1tsp
Garam masala-11/2tsp
Pepper Pwd-1/2tsp
Finely chopped greenchillies-2tsp
Coriander leaves,
curry leaves
Ajanomaoto-1/2tsp
Foodcolour-1/2tsp
Salt to taste
Oil
Preparation:
1.First clean and cut boneless chicken into desired size.
2.In a bowl add all the marinate ingredients and mix well and keep aside for 1/2 hour.
3.Once the 1/2 an hour is done.Heat a pan with oil for frying the marinated chicken pieces.Fry them all till they turn into golden colur and take them into a plate and keep aside.
4.Heat another pan with 2tbsp of oil,add finely chopped garlic,ginger and greenchillies.Fry them well.
5.Add coriander and curry leaves.And again stir them.Add garam masala,pepper pwd and mix well.
6.Then add curd,food colour and mix well.Then add fried chicken pieces and required salt and stir them well.Close it with lid for 2mints on simmer flame.
7.Then transfer into a serving bowl and enjoy the HOT N SPICY CHICKEN by adding lemon juice on it.
8.It can be served with roti/rice

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Vegetable Pulao

RM#2 Day10
Ingredients:
Basmatic rice-2cups
Finally chopped onions-2medium no.
Finally chopped tomato-2medium no.
Chopped mint leaves-1/2cup
Slit green chillies-2no.
chilli pwd-1/2tsp
coriander pwd-1/2tsp
Cloves,cinnamon,cardamon-2nos each
Ginger garlic paste-1tsp
Chopped (beans,carrot,potato,peas)-1cup
Turmeric -1/2tsp
Ghee-1tsp
Oil-2tbsp
Salt to taste
Hot water-3cups
Lemon juice-1tsp

Preparation:
1.Clean,wash and soak rice for 15mints.
2.Once 15mints is done,heat a pressure cooker with ghee and oil.Add all spices,chopped onions.Fry them till they change clour.
3.Add gingergarlic paste,mintleaves and slit green chillies.Fry all of them well till raw smell goes out.
4.Add chopped tomatos,chilli and coriander pwd and fry for 2mints.Then add chopped vegetables.Fry them again for 2mints.Add turmeric and salt.
5.Mix well all of them and add 3cups of hot water.cook for 1 whistel.
6.Once the pressure comes out add lemon juice and transfer into plate and enjoy with raita.





Sending this to Rice Mela and Sapadu Ready
RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Sundal

RM#2 Day 9
Ingredients:
Bengal gram/Kabuli Chenna/Chick pea) - 1cup
Groundnuts-1cup
Mustard seeds-1tsp
Urad dal-1tsp
Asafoetida powder (Hing) - pinch
Slit green chillies-2no.
Curry leaves a few
Turmeric a pinch
Salt to taste
Oil-2tsp

Preparation:
1.Soak chick pea,groundnuts for 5hours.
2.Then pressure cook both peas for 2 whistle.
3.Once the pressure comes out,drain the water and keep aside.
4.Heat a pan with oil,add seasoning ingredients,chopped onions and slit green chillies fry them till they change colur.
5.Add cooked peas and salt,mix well and fry for 2mints and serve into a bowl and enjoy...

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Sending this to AWED AMERICAN,hosted by DK of Culinary Bazaar

Ragi Sangati with Pachi Mirapakaya Pappu

RM#2 Day 8
Ingredients:
For Raagi Balls:
Ragi Pindi/Millet flour-1cup
Rice-1cup
Salt to taste
Water-4cups
For pachi mirapakaya pappu:
Tur dal-1cup
Green chillies-2nos(cut into half)
Tomato-1medium no.
Turmeric a pinch
Salt to taste
For Seasoning:
Mustard seeds
Urad dal seeds
Crushed garlic-4no.
Curry leaves
Finally chopped onion-1no.

Preparation:
For Ragi Sangati
1.Clean and soak rice for 15 mins.
2.Take water in a bottom kadai, bring it boil. Once the water starts boiling, add the drained rice and salt. Cover and cook the rice until the grains are soft.
3.When the rice is cooked and soft, just add the ragi flour into the kadai.
4.Cover the kadai and let it cook on sim heat for few mins, until the steam lifts the plate covering the kadai.
5.Remove the cover and using a roll pin or any pappu guthi stir the mixture thoroughly until you see no lumps.
6.Sim it to cook for 10 mins, Now comes to make the balls or mudda.It will be hot while making balls.so take water in another bowl,dip ut hands in that water and make balla/mudda.
7.Otherwise allow to cool just 5mints and then make balls.If you think u can't handle that much hot.

For Pachi Mirapakaya pappu:
1.Clean and wash turdal and keep aside.
2.Take a pressure cooker,add dal,greenchillies,chopped tomatos and turmeric.Add required water and pressure cook for 3 whistls.
3.Once the pressure comes out ,add salt and smash it with pappu guthi well.
4.Heat a pan with oil,add seasoning ingredients,once they start frying add smashed dal and cook for 5mints with closed lid.
5.Finally serve Ragi mudda with pachi mirapakaya pappu.Really it will be tasty...

This beautiful Friendship Award is passed by dear Divya M to all RM#2 runners....Thanks a lot divya.

And I would like to pass this award to Uma,Priya,Ramya,vidhya
RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Inspiration Award

Hi Everyone...

Today i am really feeling very happy by seeing this Inspiration Award...Ramya honored me this award.Thanks a lot Ramya for inspiring me...

Jamie started this award and now in her own words -
"This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it. Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see. (logo photo taken by my inspiring friend and co-author of Dueling Foodies, Beth.)"

The things which inspired me are:
1.The way my hubby shows his love n care towards me n my daughter Laky.
2.All the blogger friends are inspiring me in some or the other way.
3.The recipes which are posted by my friends are given me inspiration for preparing new things. 4.All the comments which are given by my friends is inspiration to me...
Now i am passing this Inspiration Award to :
Priya,Uma,Cham,Anudivya,Srivalli,Vidhya,sripriya and Adlak's tiny world,....

Thanks Ramya and Jamie for the wonderful opportunity.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Semiya Upma

RM#2 Day 7
Ingredients:
Semiya/Vermicelli-1cup
Green chilli-2no.
Onion-1medium no.sliced thin
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
cashew nuts a few no.
Curryleaves-few
Turmeric A pinch
Salt to taste
Oil-4tbsp
Water-2cups
Preparation:
1.First heat a pan with oil and roast the vermicelli to light golden colour.And keep aside.
2.In the same pan add 2 tsp of oil and add the mustard,uraddal,channadal,Cashews and curry leaves.When the mustard pops add the Onions and green chillies and fry till translucent.
3.Now add 2 cups of water,salt to taste,a pinch of turmeric and cover the pan with a lid.
4.When the water comes to a boil add the roasted vermicelli and cook till the water is absorbed completely .
5.Finally garnish with coriander leaves and serve it with coconut chutney.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Mutton Kheema

RM#2 Day 6
Ingredients:
Mutton Kheema-250gms
Onions-2medium no.
Gingergarlic paste-1tsp
Tomato-2mediumno.
Chilli Pwd-1tsp
Coriander Pwd-1/4tsp
Turmeric a pinch
Coriander leaves few
Salt to taste
Oil-2tbsp

Roast and grind
Coriander seeds-1/2tsp
Poppy seeds/gasgasallu-1/2tsp
Cloves-2no.
cinnamon-1piece
Cumin seeds-1/2tsp
sombu-1/2tsp
Pepper corns-4no.
Cardamom-2no.
Note:Roast all the ingredients dry only(means without oil)

Preparation:
1.Clean and wash the kheema and keep aside.Kheema will be available in market otherwise bring boneless mutton and grind them in mixie into kheema.
2.Heat a pan with oil,add chopped onions and fry till they change colour.Then add gingergarlic paste and again fry till raw smell goes.
3.Then add chopped tomatos and cook till they become soft for 2mints.Add kheema,Turmeric,salt,chilli and coriander pwd.stir them well till oil comes out.Then add 1/2 cup of water and cook for 5mints by closing it with a lid.
4.Once the kheema is cooked well,add the roasted and grounded pwd of spices and again fry for 2mints.
5.Finally add coriander leaves and serve the Mutton Kheema with rice/chapathi.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Pesarapappu Payasam

RM#2 day 5
Ingredients:
Semiya/Vermicelli-1cup
Moongadal-1/2cup
Sugar-1cup
Milk-500ml
Cashew nuts: A handful
Raisins: A handful
Cardamom2-3 pods:
Ghee-2tbsp
Preparation:
1.First clean and pressure cook moongadal for 3 whistle.And keep aside.
2.Heat the ghee and fry the vermicelli/Semiya till light brown.
3.In the meanwhile, boil the milk.
4.Add moonga dal and the vermicelli to the boiling milk and Keep stirring occasionally.
5.Once the vermicelli and moongadal becomes soft , add the sugar and continue to stir.
6.Powder the cardamom and add it to the mixture.
7.Then fry the cashew nuts and almonds in ghee and add these.
8.Mix well and boil for about two minutes.
9.Your pesarapappu payasam is ready and can be served hot or cold.
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RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Chenaga Pappu Vada

RM#2 day 4
Ingredients:
channa dal-2cups
Finelly chopped greenchillies-2nos
Finelly chopped onions-2nos
Curry and coriander leaves few
chopped ginger-1tsp
Salt to taste
Oil for frying
Preparation:
1.Clean and soak channadal for 2hours.
2.Once 2hours is done,grind channa dal in a mixer into coarsed paste by adding little water.Take the paste into a bowl.
3.To that paste add chopped onions,greenchillies and ginger.Then add required salt and mix well. 4.Heat a kadai with oil for frying,take the mixture in small quanity and press them in palms like vaada and fry in oil till they turn golden colour.
5.Take them into a plate and serve with coconut chutney.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Cashew Chicken Curry

RM#2 Day 3
Ingredients:
Chicken-250gms
Onions-2medium no.
Cashew nuts-10nos
Cloves-2no
Cinnamon-1no
Cardamon-2no
Coriander leaves a few
Grated Coconut-2tbsp
Gingergarlic paste-2tbsp
Coriander Pwd-11/2tsp
Redchilli Pwd-11/2tsp
Turmeric a pinch
Salt to taste
Oil-3tbsp

Preparation:
1.Clean and cut chicken into small pieces and keep aside.
2.Chop onions into finelly.
3.Grind half onions,gingergarlic paste,cinnamon,cloves,cardamom and grated coconut in a mixer and keep aside.
4.Heat a pan with oil,add the remaining onions and fry them for few mints.Then add chicken pieces,turmeric and salt.Stir them well and close it with lid .Till water goes out from it.
5.Then add the grounded paste and fry till raw smell goes out.Then add coriander and chilli pwd,fry for few mints till oil comes out.
6.Then add required water to it for cooking.cook till chicken is ready.
7.In the meanwhile grind cashews into paste.
8.When gravy comes to close,add cashew paste and allow it cook for 2 more mints.
9.Finally garnish with coriander leaves and serve with chapati/rice.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Guthi Vankai Kurra

RM#2 Day 2

Ingredients:

Brinjal-500gms
Onions-2medium no.
Tomato's-3medium no.
Fresh coconut-100gms
Curry Leaves
Coriander Leaves
Mustard seeds
Urad dal
Turmeric
Oil-150ml
salt to taste
For Masala to grind
Roasted groundnuts-100gms
Cloves-4
Cinnamon-1inch
Small onions-4nos
coriander Pwd-15gms
Red chilli Pwd-10gms
Turmeric Pwd

Preparation:
1.Grind all the ingredients needed for the masala.keep aside.
2.chop onions and tomatos into fine pieces.
3.clean brinjals and remove the stalk.
4.Make four incursions on the brinjals without cutting it fully.Once the masala is ready apply the masala into the brinjals.put the oil in a tawa.Once it gets hot add mustard seeds,onions ,curry leaves.
5.When its turns brown add tomatoes to it.Add brinjals when the tomato's are well cooked.
6.Fry for few mints then add water and cook it covered till brinjals are well cooked.It takes around 30mints to cook the brinjals well.Finally garnish with coriander leaves.
7.Then serve the Guthi Vankai with chapathi/rice.

sending this to SWC Andhra Pradesh, hosted by Haripriya Reddy of Indian Hut.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika

Beerakaya-Potato Curry

Rm#2 Day 1
Ingredients:
Beerakaya/Ridge gourd-150gms
Potato-150gms
Onion-1medium no.
Tomato-2medium no.
Redchilli Pwd-11/2tsp
Coriander Pwd-11/2tsp
Turmeric Pwd a pinch
Salt to taste
For Seasoning:
Mustard-1/2tsp
Urad dal-1/2tsp
Curry leaves
Crushed Garlic cloves-4nos. Preparation:
1.First clean and pressure cook the potato's for 2whistles.
2.Clean and chop beerakaya into small pieces.
3.Chop tomato's and onions finelly.
4.Heat a kadai with oil,add seasoning ingredients,once they splutter add onions and fry them till they turn into brown colour.
5.Then add tomatos and again fry them for a mint.
6.Add beerakaya pieces,turmeric and salt,fry them all for a mint.and close it with lid and cook till tomatos and beerakaya becomes soft.
7.Then add boiled potatos and redchill,coriander pwd and half cup of water and allow it to cook till the gravy becomes thick.
8.Finelly garnish with coriander leaves and serve with chapatis/hot rice.This beautiful chocoholic award ...passed by Priya,Ramya and vibass.Thank you so much dear's
for this cute award.
And iam passing this Cute Award to:
Anudivya,cham,sireesha,LG,karuna,deesha,Vidhya

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika