Nimmakaya Pulihora

 

Nimmakaya pulihora is a great rice dish that is very easy to make. Personally I like this dish due to its taste and easiness.

Ingredients

Rice – 2 1/2 cups (Rice cooker)

Lime – 2

Green Chillies – 2

Ginger – 1/2 inch root

Groundnuts/Cashews – fistful

Chanal Dal – 2 tsps

Urad Dal – 2 tsps

Mustard Seeds – 1 tsp

Curry Leaves – 1 Sprig

Jeera – 1 tsp

Chopped Cilantro – 1/4 cup

Turmeric – 3/4th tsp

Red chillies – 3

1. Cook rice by adding 5 cups of water

2. Add 2 tbsps of oil to a pan. After oils heats up, add mustard seeds. When the mustard seeds start to splutter, add jeera, chana dal, urad dal, red chillies and peanuts. Fry everything until the dals turn to golden brown color. If you are using cashews instead of peanuts, add them now instead of earlier.

3. Chop greenchillies and ginger and add the same along with curry leaves to the pan.

4. Fry everything for a minute. Squeeze juice out of lemon.  Turn down the heat to Low. Add lemon juice, turmeric and salt to the pan and mix everything well for few seconds. This mixture is called pulusu. Turn off the heat and let the pulusu cool down.

5. Take a wide container. Slowly add cooked rice to the same. Make sure the rice does not have any lumps and does not become mushy. Let the rice cool down for a minute while mixing it occassionally.

6. Now, add pulusu to rice in smaller quantities. Keep mixing everything gently along with cilantro.

7. Pulihora tastes more delicious, the next day.

Garelu

When we think about a menu for any festival, the first items that come to our mind are “Garelu & Payasam”. I am sharing with you, the recipe of Garelu today.

Ingredients

Minapappu (Urad Dal) – 1 cup

Green Chillies – 2

Onion – 1/2

Ginger – 1/4 inch root

Procedure

1. Soak Urad Dal in water for 6-7 hrs. Strain water from soaked dal.

2. Blend small amounts of Urad Dal in a Blender. Consistency of the dough has to  be very thick. Make the dough by adding very little amount of water as possible.

3. Add salt during every batch. By doing this, water from the dal will come out and we will end up adding very little water for grinding.

3. During the last batch of dough, add ginger and greenchillies and Grind. After the dough is almost done, add onion and just pulse it for few seconds.

4. Mix all the batches of dough thoroughly.

5. Heat a kadai and add enough oil to fry Garelu. Maintain the stove temperature to be medium.

6. In the meanwhile, take a small bowl full of water.  Keep a platic sheet (Ziploc bag) ready.

Now, here is the procedure for making the Garelu shape with the dough. Water your hands using the bowl, clean the plastic sheet with water, take handful of dough and make a ball. Place it on the plastic sheet and slowly make it into a circle and keep a hole (just like a donut) with your finger. Dampen your hand again and by holding the plastic sheet with another hand, take out the dough and put it slowly in the oil. Fry on the other side after one side is done. Make sure that they are not over fried.

7. Remove them and place them on a paper towel.

Vegetable Biryani

Ingredients

Basmati Rice – 5 cups

Onion – 1 big

Ginger Garlic Paste – 3 tbsps

Green Chillies – 5 Medium

Meal Maker / Soya Chunks – 1 cup

Pudhina/Mint Leaves – 1/2 cup

Coriander/Cilantro Leaves – 1/2 cup

Butter – 2 tbps

Cashews – 20

Oil – 1 tbsps

Chopped Vegetables – 5 cups

Spices

Cinnamon sticks – 7 medium
Cloves – 5
Elachi – 5
Bayleaves – 7
Shajeera – 1 tsp
Jeera – 1 tsp
Anise Star – 1

Procedure

1) Heat Butter and Oil in a wide pan.

2) Cut onions and green chillies length wise. Add them to the pan and start frying them.

3) Crush Anise Star to a powder. Add that powder along with all other spices to the pan.

4) Chop pudhina finely. Add cashews and pudhina to the pan and fry everything until onions become transperant.

5) Boil Meal Maker in salted water until they become soft. Squeeze out the water from boiled meal maker. Add it to the pan and fry for 2 more minutes.

6) Add Ginger Garlic paste and fry until raw smell disappears.

Bon Appetite

Egg Bajji

Ingredients

Boiled Eggs – 5

Besan / SenagaPindi – 1 cup

Red Chilli Powder – 1/4 tsp

Garam Masala Powder – 1/4 tsp

Baking Soda – pinch

Oil – as required to fry the Bajjis

salt – as required

Procedure 

1) Add all the ingredients except eggs and oil in a container. Mix everything once.

2) Make the batter by adding water slowly and mixing simultaneously.

3) Batter should be not be too thick or watery. It should be of a Dosa batter consistency.

4) Cut each egg into 4 pieces, length wise.

5) Heat oil in a pan on medium heat. Make sure that the oil is hot enough to fry the Bajjis.

6) Take each egg piece at a time and dip it in the batter (hold egg yellow with your thumb, so that it does not fall). When you put that in oil, make sure the egg yellow faces up first. This way, egg white does not get seperated from yellow.

7) Take the bajjis and put them on a paper towel.

Bajjis taste great just like that, or with green chilli chutney.