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Amla Pickle | Usirikaya Pachadi
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Amla Pickle | Usirikaya Pachadi
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Amla Pickle with Sesame and Green Chilies
Welcome to Hyderabadi Ruchulu, where we explore the richness of regional Telangana cuisine! Today, we're thrilled to share a delightful recipe that captures the essence of the season—Amla Pickle with Sesame and Green Chilies. This unique pickle is not only a culinary delight but also a perfect accompaniment to steamed rice, making it a must-try dish during the Amla season.
Course: Pickles
Cuisine: Indian
Keyword: Amla pickle, Indian Gooseberry Pickle, Usirikaya Pachadi
Ingredients
1/2 kg Amla
100 grams Sesame Seeds
70-80 grams Green Chilies
50 grams Garlic Cloves
1 1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1 tbsp Thin Mustard Seeds
1/2 tsp Mustard Seeds
1/2 tsp Turmeric Powder
50 grams Salt
100-150 grams Oil
Instructions
Start by coarsely grinding the green chilies and 50 grams of garlic cloves.
Steam the Amla for 15-20 minutes, allowing it to become tender and infused with flavor.
While the Amla is steaming, turn your attention to the sesame seeds. Fry 100 grams of sesame seeds until they release their nutty aroma. In a separate pan, heat 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, and 1 tbsp thin mustard seeds until they change color. Add the sesame seeds, fry briefly, and then allow them to cool. Grind the mixture into a fine powder.
In a pan, heat 150-200 grams of sesame seed oil or groundnut oil.
Add the steamed Amla to the pan, cooking it for 1-2 minutes until it absorbs the flavors. Once done, remove the Amla from the oil.
In the same pan, introduce 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and the coarsely ground green chilies. Fry for a minute, infusing the oil with aromatic spices.
Cut off the stove, then add the coarsely ground garlic cloves to the mixture. Stir well and incorporate salt to taste.
Next, introduce the powdered sesame seeds mixture along with 1/2 tsp turmeric powder. Ensure even mixing to create a harmonious blend of flavors.
Finally, add the previously fried Amla to the mixture. Gently mix, allowing the Amla to absorb the rich, flavorful concoction.
Allow the pickle to rest for a day, allowing the flavors to meld and mature.
Store your Amla Sesame Pickle in an airtight container. The result is a delicious and aromatic pickle that promises to elevate your dining experience. Serve with steamed rice and savor the distinctive taste of this Telangana specialty!
#amla green chili pickle#amla pickle#amla recipes#Hyderabadi Ruchulu#indian goosberry recipes#indira ireni#quick pickle#seasonal pickle#usirikaya niluva pachadi#usirikaya nuvvula pachadi#usirikaya pachadi
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Brinjal With Garlic Chili | Vankaya Velluli Karam
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Brinjal With Garlic Chili | Vankaya Velluli Karam
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Brinjal with Garlic Chili
Prep Time
20 mins
Cook Time
15 mins
Welcome to Hyderabadi Ruchulu, where we explore delightful culinary creations. Today, let's delve into the art of preparing Brinjal with garlic chili or vankaya velluli karam—a combination that tantalizes the taste buds with its spicy allure, particularly appealing to aficionados of brinjal.
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Brinjal With Garlic Chili, Eggplant Recipes, Vankaya Recipes
Servings: 4 people
Ingredients
1/4 kg Brinjals
12-14 Garlic Cloves
1/4 cup Curry Leaves
1 tsp Cumin Seeds
1 1/2 tsp Chili Powder
1/4 tsp Turmeric Powder
1/4 cup Coriander Leaves
Salt
3 tbsp Oil
Instructions
For this delectable recipe, you'll need 1/4 kg of brinjals. Begin by making vertical cuts in them, dividing the brinjals into four parts, reminiscent of the technique used for gutti vankaya or masala-stuffed brinjal.
To ensure the brinjals maintain their freshness and color, immerse the cut pieces in salt-water, preventing them from turning brown during the preparation process.
Now, let's move on to the cooking process. Heat 3 tbsp of oil in a pan and carefully add the cut brinjals. Fry them, flipping intermittently, over a low flame until they are thoroughly cooked on all sides.
As the brinjals sizzle to perfection, let's craft the garlic chili paste. In a mixer jar, combine garlic cloves, 1 tsp cumin seeds, salt to taste, 1 1/2 tsp chili powder, and 1/4 cup curry leaves. Grind these ingredients into a flavorful paste.
Transfer the prepared garlic chili masala to a pan, add a dash of water and 1/4 tsp of turmeric powder, and cook for a minute.
Integrate the cooked brinjals into this aromatic blend, stirring them gently. Close the lid and let the concoction simmer over low heat for 3-4 minutes.
As the oil begins to float on the surface, garnish the dish with a sprinkling of fresh coriander leaves. Finally, cut off the stove.
This mouthwatering brinjal with garlic chili creation is now ready to be savored. Pair it with rice or roti for a wholesome and satisfying meal. Thank you for joining us at Hyderabadi Ruchulu—where every dish tells a tale of flavorsome finesse.
#brinjal chili garlic recipe#brinjal garlic chili recipe#brinjal recipes#chepathi curry#chili garlic recipes#chilli garlic recipe#easy vegetable curry#eggplant recipes#eggplant with garlic chili#garlic chili recipes#Hyderabadi Ruchulu#indira ireni#spicy vegetable curry
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Roasted Tea
New Post has been published on https://www.hyderabadiruchulu.com/roasted-tea/
Roasted Tea
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Roasted Tea
Cook Time
10 mins
Immerse yourself in the intricate steps of preparing the currently popular roasted tea, an ideal recipe tailored for those brisk mornings that demand a robust caffeine infusion to ignite and propel your day with an abundance of vivacious energy. This versatile concoction is not only perfect for mornings but can also be indulged in during the evening, offering a delightful energy boost to power through the remainder of the day.
Course: Drinks
Cuisine: Indian
Keyword: Immunity Booster Green Tea Recipe, Roasted Tea
Servings: 3 cups
Ingredients
1 1/2 tsp Tea Powder
1 1/2 tbsp Sugar
2 Cardamoms
1 Bay Leaf
3 cups Milk
Instructions
To start, begin by roasting the tea.
In a heated pan, introduce 1 1/2 tsp of tea powder.
Gently roast the tea over low flame until its color transforms.
Incorporate 1 1/2 tbsp of sugar into the mix.
This quantity of tea caters to approximately 3 servings.
Continue roasting over low heat until the sugar dissolves completely.
Introduce 2 crushed cardamoms, 1 bay leaf, 1/4 cup of water, and let it boil for 1-2 minutes.
Follow this by adding 3 cups of milk and allow it to simmer for 3-4 minutes.
Strain the prepared tea into cups.
The smoky-flavored roasted tea is now ready to be served.
#evening tea#Hyderabadi Ruchulu#indira ireni#roasted tea#smokey tea recipe#special tea recipe#tea#tea recipe
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Chinta Chiguru Pappu | Tender Tamarind Leaves Dal Recipe
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Chinta Chiguru Pappu | Tender Tamarind Leaves Dal Recipe
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Chinta Chiguru Pappu
Prep Time
15 mins
Cook Time
15 mins
Let's explore how to create a delicious and immunity-boosting dal using tender tamarind leaves, also known as chinta chiguru pappu, which pairs wonderfully with rice or roti.
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Chinta Chiguru Pappu, Tender Tamarind Leaves Dal
Servings: 6 people
Ingredients
Tender Tamarid Leaves
1 cup Red Gram
5-6 Green Chilies
1/2 tsp Cumin Seeds
1/4 tsp Fenugreek Seeds
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder
1/4 cup Coriander Leaves
Salt
1/2 tsp Oil
For Tempering
1 Onion
4-5 Garlic Cloves
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2-3 Dried Chilies
1/4 cup Curry Leaves
1 1/2 tsp Oil
Instructions
Start by crushing the tender tamarind leaves, removing the stems, and giving them a good wash. Ensure they are well-drained.
In a pressure cooker, take 1 cup of red gram (tuvar dal) and wash it thoroughly (1-2 times).
Now, add 1/2 tsp of cumin seeds, 1/4 tsp of fenugreek seeds, 1/2 tsp of turmeric powder, 2 cups of water, 5-6 green chilies, and 1/2 tsp of oil. Seal the cooker and cook for 2-3 whistles.
Once the pressure cooker has cooled down, open the lid and gently smash the cooked dal.
Add salt to taste, 1/2 tsp of chili powder, and a little water to achieve your desired consistency. Mix well.
Let's move on to preparing the tempering:
Heat 1 1/2 tbsp of oil in a pan.
Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, 4-5 cloves of ground garlic, 1 diced onion, and 1/4 cup of curry leaves. Sauté until the onions are cooked.
Now, introduce the tender tamarind leaves to the tempering. Continue to cook until the leaves change color and become tender.
The tempering is now ready.Combine the cooked dal with the tempering and adjust the consistency with additional water as needed.
Allow it to simmer for a couple of minutes.
Finally, sprinkle some fresh coriander leaves, and your mouthwatering dish of tender tamarind leaves dal, or chinta chiguru pappu, is ready to be served. Enjoy!
#chinta chiguru pappu#easy dal recipe#healthy dal recipe#Hyderabadi Ruchulu#immunity booster recipe#inra ireni#pressure cooker recipes#quick dal recipe#tamarind leaves dal#tender tamarind leaves dal
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Palak Pesarattu | Spinach Lentils Dosa
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Palak Pesarattu | Spinach Lentils Dosa
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Palak Pesarattu or Spinach Lentils Dosa
Prep Time
15 mins
Cook Time
10 mins
Soaking Time
4 hrs
Let us explore a delightful recipe for a protein-rich and nutritious breakfast that is Palak Pesarattu or Spinach Lentils Dosa. It is a well-established fact that, particularly with children, there is a general aversion to leafy vegetables due to their texture and aroma, even when they are cooked. However, we have a solution that is certain to win over your young ones: spinach pesarattu. This delectable dish is crafted using spinach leaves and green gram, and it is so delicious that your children will thoroughly enjoy it every time it's served.
Course: Breakfast, Tiffin
Cuisine: Indian
Keyword: Palak Pesarattu, Palakura Pesarattu, Spinach Lentils Dosa
Ingredients
1 cup Green Gram
3 tbsp Rice
1 cup Spinach
1 Ginger Pieces (small piece)
2-3 Green Chilies
1 tsp Cumin Seeds
Salt
Instructions
For this recipe, you will need 1 cup of green gram. Add 3 tablespoons of rice to it. You'll also require 1 cup of thoroughly washed spinach. Soak the green gram and rice mixture for a minimum of 4-5 hours, or ideally overnight.
Next, grind the soaked mixture along with a small piece of ginger and 2-3 green chilies.
Additionally, grind the cleaned spinach and 1 teaspoon of cumin seeds with the green gram mixture.
Grind it into a smooth paste and add salt to your taste. If the mixture appears too thick, you can adjust the consistency by adding some water until it reaches a dosa batter-like thickness.
Now, heat a pan and pour the batter over it on low flame.
Spread it evenly, and if desired, add a small amount of butter or oil.
Cook for a minute or two, and if you prefer, sprinkle some chopped onions on top.
Serve it hot!
Let's explore another variation for making spinach pesarattu:
Follow the same process of pouring the batter on the pan and spreading it evenly over low flame.
After cooking for a minute, spread your choice of sauce on the spinach pesarattu.
Options such as garlic chutney, chili sauce, or tamarind sauce work excellently.
Grate some cheese on top for an additional layer of flavor.
Serve it hot, alongside your favorite chutney or sauce!
Furthermore, there are numerous ways to enhance Palak Pesarattu or Spinach Lentils Dosa, making it both nutritious and appealing. You can experiment with toppings such as chopped onions, grated carrots, or crumbled cheese to elevate the flavor and texture of this delightful creation.
#dosa with green gram#easy tiffin#green gram dosa#Healthy Breakfast Recipe#healthy tiffin#Hyderabadi Ruchulu#indira ireni#palak pesarattu#palakura pesarattu#pesarattu#protien rich breakfast#quick breakfast recipe#spinach dosa#spinach pesarattu#spinach recipes for kids
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Stuffed Ridge Gourd | Gutti Beerakaya Podi Fry
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Stuffed Ridge Gourd | Gutti Beerakaya Podi Fry
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Stuffed Ridge Gourd Podi Masala Fry
Prep Time
20 mins
Cook Time
20 mins
Stuffed Ridge Gourd Podi Masala Fry is a nourishing and effortlessly prepared dish that supports digestion, enhances the immune system, and provides essential nutrients. It's a straightforward recipe that relies on basic ingredients and spices, making it an excellent choice for busy weekdays. The medley of spices amplifies the flavor of ridge gourd, resulting in a delectable and fulfilling vegetarian option suitable as a side dish or even a main course.
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Beerakaya fry, Gutti Beerakaya Fry, Stuffed Beerakaya, Stuffed Ridge Gourd Podi Masala Fry
Servings: 4 people
Ingredients
1/4 kg Ridge Gourd
2 tbsp Groundnuts
2 tbsp Coriander Seeds
2 tbsp Sesame Seeds
2 tbsp Coconut Pieces
3-4 Garlic Cloves
1 1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
5-6 Dried Chilies
1 tsp Green Gram
3 Cloves
1 Cinnamon Stick
1/2 tsp Turmeric Powder
1/2 cup Curry Leaves
1/2 cup Coriander Leaves
Salt
Oil
Instructions
Let's begin the preparation:
For this recipe, we'll use 1/4 kg of ridge gourd. Start by washing and peeling the ridge gourd.
Make lengthwise slits along the center of the gourd, similar to how you'd prepare it for stuffed brinjal curry.
Now, let's create the masala mixture:
Heat a pan.
Add 2 tbsp of groundnuts and roast them over low flame.
Follow by adding 2 tbsp of coriander seeds and toasting them.
Incorporate 1 tsp of cumin seeds, 3 cloves, and a small piece of cinnamon.
Add 2 tbsp of sesame seeds and continue frying.
Finally, add 2 tbsp of coconut pieces and turn off the stove.
Transfer these roasted ingredients to a plate and let them cool down.
In a mixer jar, combine the cooled ingredients along with 3-4 garlic cloves, 1/2 tsp of turmeric powder, the fried dried chilies, and some salt. Grind them into a fine powder.
Now, proceed with the ridge gourd:
Stuff the prepared masala powder into the slits of the ridge gourd.
Keep the remaining masala mixture aside for later use.
Let's move on to the cooking process:
Heat oil in a pan.
Add 1 tsp of green gram, 1/2 tsp of cumin seeds, and 1/2 tsp of mustard seeds, and sauté.
Introduce 2 dried chilies and 1/2 cup of curry leaves.
Place the stuffed ridge gourd pieces in the pan.
Close the lid and cook for a minute.
Flip the ridge gourd pieces and continue to fry over low heat until they are fully cooked.
Add the reserved masala powder and mix it in.
Sprinkle some fresh coriander leaves, cover the pan, and continue cooking.
Flip and cook for an additional 2-3 minutes over low heat.
Your Stuffed Ridge Gourd Podi Masala Fry is ready to be served. Enjoy!
#beerakaya curry#beerakaya fry#Gutti Beerakaya Podi Fry#Hyderabadi Ruchulu#indira ireni#ridge gourd#ridge gourd curry#ridge gourd fry#ridge gourd podi fry#Ridge Gourd Podi Masala Fry#ridge gourd recipe#stuffed beerakaya fry#stuffed beerakaya podi fry#stuffed ridge gourd
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Sword Bean Chutney | Chammakaya Pachadi
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Sword Bean Chutney | Chammakaya Pachadi
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Tammakaya Pachadi | Sword Bean Chutney
Prep Time
15 mins
Cook Time
20 mins
Let's explore the timeless recipe for Sword Bean Chutney, a dish rich in calcium and iron, and beneficial for enhancing fiber content and digestion.
Course: Breakfast Chutney, Dinner, Lunch
Cuisine: Indian
Keyword: Chammakaya Chutney, Healthy Chutney, Sword Bean Chutney, Tammakaya Chutney
Servings: 6 people
Ingredients
Sword Beans
2 Tomatoes
7-8 Green Chilies
1/4 cup Curry Leaves
1/4 tsp Fenugreek Seeds
1 tsp Cumin Seeds
2 tbsp Sesame Seeds
10-15 grams Tamarind
Salt
Oil
For Tempering
1 tbsp Bengal Gram
1 tbsp Black Gram
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2-3 Dried Chilies
4-5 Garlic Cloves
1/4 cup Curry Leaves
3 tbsp Oil
Instructions
Begin by preparing the sword beans (chammakaya):
Start by removing the fibrous strings, trimming the ends of the beans.
Dice the beans into smaller, manageable pieces.
Now, let's move on to the cooking process:
Place the diced sword beans in a saucepan and add some water. Boil them for 7-8 minutes.
After boiling, strain off the water.
Heat 1 tsp of oil in a pan.
Add 1/4 tsp of fenugreek seeds and 1 tsp of cumin seeds, then mix them.
Introduce 7-8 diced green chilies and sauté them.
Follow with 2 tbsp of sesame seeds and continue frying.
Transfer these ingredients to a separate plate.
Heat another teaspoon of oil in the same pan.
Add the cooked sword bean pieces and fry them for 2-3 minutes, allowing them to change color.
Add 2 diced tomatoes and mix them in.
Sprinkle 1/2 tsp of salt and cook until the tomatoes become soft.
Finally, add curry leaves and fry for a minute.
Incorporate 10-15 grams of tamarind, mix, and cut off the stove. Let the ingredients cool down.
Now, for the chutney preparation:
In a blender jar, combine the fried green chili-sesame seeds mixture with some salt and grind it into a paste.
Add the cooked sword beans and coarsely grind them.
For the tempering:
Heat 3 tbsp of oil in a pan.
Add 1 tbsp of Bengal gram and 1 tbsp of black gram, frying until they change color.
Incorporate 1 tsp of mustard seeds, 1 tsp of cumin seeds, and 2-3 dried chilies, and fry.
Add 4-5 coarsely ground garlic cloves and mix.
Toss in 1/4 cup of curry leaves and continue frying.
Add the prepared chutney and mix thoroughly.
Cut off the stove.
Your delicious and nutritious Sword Bean Chutney is now ready to be served. Enjoy!
#chammakaya pachadi#chemmakaya chutney#healthy chutney#Hyderabadi Ruchulu#indira ireni#seasonal chutney#sword bean chutney#swordbean chutney#swordbean recipes#tammakaya pachadi#thammakaya pachadi
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Senaga Pindi Charu | Flour Charu
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Senaga Pindi Charu | Flour Charu
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Senaga Pindi Charu
Prep Time
15 mins
Cook Time
15 mins
Discover how to prepare senaga pindi charu or bengal gram flour charu, a delightful and easy-to-make accompaniment for breakfast, particularly with upma or rice.
Course: Breakfast, Dinner, Lunch
Cuisine: Indian
Keyword: Bengal gram flour charu, Pindi charu, Senaga Pindi Charu
Servings: 4 people
Ingredients
2 tbsp Bengal Gram Flour
2 Onions
3 Tomatoes
2-3 Green Chilies
1/4 cup Curry Leaves
20 grams Tamarind
1 tsp Ginger Garlic Paste
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Chili Powder
1/4 cup Coriander Leaves
1 tbsp Sambar Powder (optional)
Salt
Oil
Instructions
Begin by heating 1 1/2 tbsp of oil in a pan.
Introduce 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/4 tsp fenugreek seeds, and sauté.
Add 2 diced onions and cook until softened.
Incorporate 2-3 green chilies and 1/4 cup of curry leaves, frying for about a minute.
Sprinkle in 1/2 tsp of turmeric powder and 1 tsp of ginger-garlic paste, stirring for another minute.
Integrate 3 diced tomatoes, cooking until they reach a soft consistency. Cover and cook as needed.
Season with 1 tsp of chili powder and salt to taste, mixing well.
Pour in the juice of 20 grams of tamarind along with water as necessary. Allow the mixture to simmer for 3-4 minutes.
In a separate bowl, combine 2 tbsp of Bengal gram flour with 2 cups of water, ensuring a smooth mixture without lumps.
Gradually add this flour-water mixture to the simmering charu, adjusting thickness to your liking.
Sprinkle coriander leaves into the mix and stir.
Allow the charu to simmer for an additional minute. Optionally, introduce 1 tbsp of sambar powder for added flavor.
Be cautious not to let the charu thicken excessively on the stove, as it will naturally thicken upon cooling.
Your bengal gram flour charu or senaga pindi charu is now ready to be served! Enjoy its delightful flavors.
#bengal gram flour charu#breakfast charu#easy charu#flour charu#Hyderabadi Ruchulu#indira ireni#no dal charu#pindi charu#senaga pindi charu#shenaga pindi rasam#tiffin charu#unique rasam
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Moong Dal Namak Para | Healthy Snack
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Moong Dal Namak Para | Healthy Snack
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Moong Dal Namak Para
Prep Time
10 mins
Cook Time
20 mins
Discover how to effortlessly create a delectable and nutritious snack, namak para, using green gram right in the comfort of your home. This crispy and delightful treat is an ideal choice for tea-time or as an after-school delight for kids. With just a handful of ingredients, you can whip up a crunchy snack to pack for your children's lunch.
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Crispy spicy snack, Moong dal namak para, Moong dal namak pare, Namak para
Ingredients
1 cup Green Gram
2 cups Wheat Flour
3/4 tsp Pepper Powder
1/2 tsp Turmeric Powder
1 tsp Ajowan
1 tsp Salt
1/4 cup Clarified Butter or Ghee
Oil (For deep fry)
Instructions
Begin by washing and soaking 1 cup of green gram for 2 hours.
After soaking, drain off the water.
Grind the soaked green gram into a soft paste by adding water in a mixie jar.
Transfer the paste into a mixing bowl.
Add 1 tsp salt, 3/4 tsp pepper powder, 1/2 tsp turmeric powder, 1 tsp ajowan, and 2 cups of wheat flour to the paste. Mix well.
Knead the mixture into a soft dough.
Incorporate about 2 tsp of clarified butter or ghee into the dough and knead it again.
In a separate bowl, combine 1/4 cup of clarified butter or ghee with 2 tbsp of wheat flour. You can use cornflour as an alternative.
Take a small portion of the dough and press it flat like a chepathi.
Spread the prepared wheat flour and ghee mixture over the flattened dough.
Fold it in half, apply more of the flour and ghee mixture, and repeat the folding process, forming a square.
Flatten the square and apply additional flour and ghee mixture.
Cut the flattened dough into strips.
Heat oil for deep frying.
Fry the prepared strips on low flame until they turn golden brown, flipping as needed.
Transfer the fried strips onto a plate.
Note: Ensure not to fry them on low flame for too long, as it may affect the crispiness.
Your homemade green gram namkeen snack namak para is now ready to be served!
#crispy namak para#crispy snack#dal snack#easy snack with lentils#home made snacks#Hyderabadi Ruchulu#indira ireni#moong dal namak para#moong dal namal pare#moong dal snack#namak para#namak pare#quick namak para#spicy crispy snack#spicy snack
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Spinach Dal | Palakura Pappu
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Spinach Dal | Palakura Pappu
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Spinach Dal | Palakura Pappu
Prep Time
10 mins
Cook Time
30 mins
Let's delve into the process of preparing lentils with spinach, spinach dal, a cherished combination among those who are not particularly fond of eating spinach alone. By following this recipe, you can enhance the nutritional goodness of spinach while at the same time enjoy the all time favourite combination of spinach dal.
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Dal Recipes, Palakura Pappu, Spinach Dal
Servings: 4 people
Ingredients
2 bunches Spinach
2 Tomatoes
1 cup Red Gram
2 tbsp Green Gram
3 Green Chilies
1/4 tsp Fenugreek Seeds
1/2 tsp Cumin Seeds
10 gms Tamarind
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder
1/4 cup Curry Leaves
1/4 cup Coriander
Salt
For Tempering
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2-3 Dried Chilies
2-3 Garlic Cloves
1/8 cup Curry Leaves
2 tbsp Oil
Instructions
Begin by washing and dicing the spinach.
In a pressure cooker, combine 1 cup of red gram and 2 tbsp of green gram. Wash them thoroughly to ensure cleanliness.
Introduce 3 green chilies, 1/4 tsp fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 10 grams of tamarind, 2 diced tomatoes, and 2 cups of water to the pressure cooker. Allow it to cook for 3-4 whistles.
After cooking, let the pressure cooker cool down and then open the lid.
Incorporate the diced spinach while the dal is still warm to allow for proper blending of flavors.
Turn on the stove and gently cook the mixture for an additional 2-3 minutes.
Add 1/2 tsp of chili powder and salt to taste, ensuring a well-balanced flavor profile. Mix the ingredients thoroughly.
Adjust the consistency by adding water as required and continue mixing for a harmonious blend.
Introduce some fresh coriander leaves and 1/4 cup of curry leaves. Continue to cook on low flame for an extra 2-3 minutes, allowing the flavors to meld.
For the tempering process, heat 2 tbsp of oil in a pan.
Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, and 2-3 coarsely ground garlic cloves. Fry the ingredients until they release a tantalizing aroma.
Include curry leaves and allow them to cook for a brief moment.
Merge the tempering into the spinach dal, ensuring a thorough incorporation of the aromatic elements.
Present this exquisitely flavorful spinach dal with either rice or roti, delighting your taste buds with a wholesome and nutritious meal.
#easy dal recipe#easy palakura pappu#Hyderbadi Ruchulu#indira ireni#lentils#palakura pappu#quick dal#quick pappu#spinach dal#spinach recipes
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Boda Kakarakaya Dum Biryani | Spiny Gourd Biryani
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Boda Kakarakaya Dum Biryani | Spiny Gourd Biryani
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Boda Kakarakaya Dum Biryani
Prep Time
45 mins
Cook Time
30 mins
Let's explore the creation of a special dum biryani crafted with spiny gourd. We all recognize the incredible health benefits of spiny gourd, making it a must-eat when in season. Try preparing this vegetarian Boda Kakarakaya Dum Biryani for your family, and they are sure to request it every week!
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Aa Kakarakaya Dum Biryani, Boda Kakarakaya Dum Biryani
Servings: 4 people
Ingredients
1/4 kg Spiny Gourd
2 cups Basmathi Rice
1 cup Brown Onions (fried)
1 cup Coriander Leaves
1 cup Mint Leaves
1/4 cup Curd
1 tbsp Coriander Seeds
6-7 Dried Chilies
1/4 tsp Pepper
2 tbsp Dried Coconut
1 tbsp Dried Fenugreek Leaves
2 tbsp Tamarind Pulp
1 tsp Chili Powder
1/2 tsp Garam Masala Powder
1 1/2 tsp Ginger Garlic Paste
1/2 tsp Turmerc Powder
1/2 cup Milk
1/8 tsp Saffron
Salt
3 tbsp Clarified Butter or Ghee
2 tbsp Oil
Garam Masala
2-3 Bay Leaves
1 tsp Shahjeera
2-3 Cinnamon Stick Pieces
5-6 Cloves
4 Cardamom
1 Star Anise
1 Black Stone Flower
Instructions
Begin by washing and soaking 2 cups of basmati rice for 30 minutes.
In this recipe, I've used 1/4 kg of spiny gourd. Make slits, and if the spiny gourd is too ripe, remove the seeds.
Now, let's prepare the masala for the biryani. Heat a pan and add 1 tbsp coriander seeds.
Add 1 tsp cumin seeds, 4-5 dried chilies, and fry until they change color.
Next, add 1/4 tsp peppercorns, 2 tbsp dried coconut pieces, and turn off the stove.
Now, add 1 tbsp dried fenugreek leaves and mix. Powder these ingredients in a mixer jar.
Next on the agenda is frying the spiny gourd. Heat 2 tbsp oil in a pan.
Add the slit spiny gourd.Fry for 4-5 minutes on low flame. If the spiny gourds are large, they need to be steamed or boiled before frying.
Cut off the stove after the color changes.
To a mixing bowl, add 1/4 cup curd.
Add 2 tbsp tamarind pulp, salt to taste, 1 tsp chili powder, prepared masala powder, 1/2 tsp garam masala powder, 1 1/2 tsp ginger-garlic paste, 2 dried chilies, and mix.
Next, add 1/2 tsp turmeric powder and mix.
Now, add the fried spiny gourd and mix.
Then, add brown onions, coriander leaves, and mint leaves. Let it sit for a while. In the meantime, let's cook the rice.
Fill more than half of the pan with water and heat it.
Add 1 tsp salt, 2-3 bay leaves, 1 tsp shahjeera, 2-3 cinnamon stick pieces, 5-6 cloves, 4 cardamom, 1 small star anise piece, 1 black stone flower, and let the water simmer.
As the water starts to simmer, add the soaked rice.
Let the rice simmer until it is about 70% cooked. The rest will be cooked in the dum. Strain off the water.
Now, let's prepare the dum layers.
Take a pan with a thick base and spread 2 tbsp clarified butter or ghee on the base.
Add the marinated spiny gourd mixture to the bottom.
Next, add a little water and then add the rice.
Sprinkle brown onions on top along with coriander leaves and mint leaves.
Also, add some clarified butter or ghee on top.
To 1/2 cup warm milk, add a pinch of saffron and mix. This step is optional.
Pour this milk on the rice.
Place a heavy lid on to ensure no vapor comes out of the pan.
Seal off the edges with dough.
Now, we have to cook the dum biryani for 5 minutes on high flame, then, 5 minutes on low flame. Afterward, place a thick flat pan between the flame and biryani pot and cook for an additional 8 minutes on high flame.
Cut off the stove and open the lid after 5 minutes. You'll notice that the leaves have also changed color.
Boda kakarakaya dum biryani or spiny gourd biryani is now ready to serve!
Enjoy it hot with gravy or raita!
#Aa kakarakaya dum biryani#boda kakarakaya biryani#boda kakarakaya dum biryani#Hyderabadi Ruchulu#indira ireni#rice recipe#Special Rice Recipe#special veg biryani#spine gourd biryani#spiny gourd biryani#spiny gourd dum biryani#veg biryani#vegetarian dum biryani#vegetarian recipes
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Healthy Crispy Corn
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Healthy Crispy Corn
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Prep Time
15 mins
Cook Time
30 mins
Let's explore how to make healthy sweet corn, a version of the tasty, restaurant-style crispy corn. Instead of deep-frying as done in restaurants, we'll prepare this dish using less oil while maintaining a similar crispiness and taste, suitable for serving as a tea-time snack or a delightful treat for kids between meals.
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Crispy Corn, healthy crispy corn
Ingredients
2 cups Sweet Corn
1 tbsp Rice Flour
2 tbsp Corn Flour
1 tsp Chili Powder
1 tsp Salt
1 tsp Coriander Seeds Powder
1/4 tsp Turmeric Powder
1/4 tsp Garlic Cloves (chopped)
1 tsp Lemon Juice
1 tbsp Butter
1 tbsp Oil
Instructions
To make healthy crispy corn, start with 2 cups of sweet corn. Begin by boiling the sweet corn.
Heat a pan and fill it with more than half its capacity with water.
As the water starts to simmer, add 2 cups of sweet corn.
The cooked sweet corn will float on the water; drain off the excess water.
Transfer the boiled sweet corn to a mixing bowl.
Add chili powder, salt, 1/2 tsp coriander seeds powder, 1/4 tsp turmeric powder, 1/4 tsp chopped garlic, 1 tbsp rice flour, 2 tbsp corn flour, and 1 tsp lemon juice. Mix well.
Ensure the sweet corn is thoroughly coated with the flour and spices. If the mixture becomes too runny, add more flour.
Now, let's move on to the frying process. Heat 1 tbsp butter in a pan and add about 1 tbsp oil.
Introduce the prepared sweet corn into the pan.
Cook on low flame while continuously stirring and mixing.
The sweet corn will take some time to become crispy since we're not deep-frying.
Continue stirring and cooking until the corn achieves a crispy texture.
Turn off the stove once the sweet corn turns crispy. Serve hot.
For an extra burst of flavor, consider adding chat masala or garam masala to the healthy crispy corn.
#Crispy Corn#crispy sweet corn#crunchy corn#easy crispy corn#easy sweet corn recipe#healthy crispy corn#Hyderabadi Ruchulu#indir ireni#restaurant style crispy corn#snacks for kids#sweet corn snack#tasty crispy corn#tea time snack
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Palli Pachi Pulusu | Peanut Charu
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Palli Pachi Pulusu | Peanut Charu
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Palli Pachi Pulusu | Peanut Pachi Pulusu
Prep Time
20 mins
Cook Time
10 mins
Lets dive into a delicious twist – palli pachi pulusu. Forget the usual, this one's a game-changer. Not just for rice, it rocks with idli, upma, and dosa. Imagine the nutty goodness, a hint of spice, and a burst of flavors that make your taste buds dance. It's like a flavor fiesta on your plate!
Course: Breakfast Chutney, Lunch
Cuisine: Indian
Keyword: Breakfast Charu, Palli Pachi Pulusu, Peanut Pachipulusu
Servings: 4 people
Ingredients
1/2 cup Peanuts
4-5 Dried Chilies
1 tsp Cumin Seeds
20 grams Tamarind
Salt
For Tempering
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2-3 Dried Chilies
1/4 cup Curry Leaves
1/2 tsp Turmeric Powder
1 1/2 tbsp Oil
Instructions
To begin, gently roast 1/4 cup of peanuts on a low flame. Simultaneously, let's roast 4-5 dried chilies; alternatively, you can opt for chili powder or green chilies to suit your taste preferences.
Now, it's time to extract the pulp from approximately 20 grams of tamarind. The tactile experience of hand-extracting tamarind pulp adds a personal touch to the preparation process.
Moving on to the next step, assemble the roasted peanuts, dried chilies, 1 tsp of cumin seeds, and salt to taste in a mixer jar.
Grind the ingredients into a smooth paste, carefully incorporating water to achieve the desired consistency. This rich, flavorful paste forms the heart of our peanut pachi pulusu.
In a separate bowl, introduce diced onions and separate their layers by gently squeezing them.
Add the prepared paste to the bowl, followed by the tamarind pulp mixed with water.
Adjust the consistency by adding water as needed, achieving the perfect balance for a delightful pachi pulusu.
Conduct a taste test, and if necessary, fine-tune the dish by adding more chili powder or salt according to your taste preferences.
Now, we have to prepare the tempering for the pachi pulusu.
Heat 1 1/2 tablespoons of oil in a pan, infusing it with the aromatic blend of 1/2 tsp mustard seeds and 1/2 tsp cumin seeds.
Introduce 2-3 dried chilies, 1/4 cup of curry leaves, and 1/2 tsp of turmeric powder.
Pour this flavorful tempering over the prepared palli pachi pulusu, infusing it with an additional layer of aromatic goodness.
Indulge your senses by serving this delectable creation with steaming hot rice or alongside a variety of tiffins
#easy charu#easy pachi pulusu recipe#Hyderabadi Ruchulu#indira ireni#instant charu recipe#palli pachi pulusu#peanut charu#peanut pachi pulusu#quick pachi pulusu recipe
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Kudumulu | Steamed Rice Balls
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Kudumulu | Steamed Rice Balls
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Prep Time
15 mins
Cook Time
15 mins
Welcome to Hyderabadi Ruchulu, where we'll explore the delightful art of making Kudumulu or steamed rice balls, a special South Indian Vinayaka Chavithi prasad recipe. These steamed rice balls are so easy to make and a traditional favorite among the south Indians, and we will guide you through the process of making these delicious treats easily step by step.
Course: Festival Recipes, Prasadam
Cuisine: Indian
Keyword: Kudumulu, Steamed Rice Balls
Ingredients
1 cup Broken Rice or Rice Rava
2 tbsp Bengal Gram
1/2 tsp Salt
Oil or Ghee
Instructions
Begin by taking a pan and adding 2 cups of water, 1/2 tsp of salt, and 2 tbsp of Bengal gram. Allow the water to come to a rolling boil.
Once the water is bubbling, add 1 cup of broken rice while gently stirring to prevent any lumps from forming. Continue to cook for 2-3 minutes over low heat.
Close the lid of the pan and turn off the stove once the mixture thickens. Let it sit for a relaxing 5 minutes.
Afterward, transfer the mixture onto a plate.
Now, dampen your hands slightly, and with a small portion of the cooked mixture, start rolling it into bite-sized balls.
Our next step is steaming. First, spread a thin layer of ghee or oil on a plate.
Carefully place the prepared Kudumulu on the plate.
In a steamer or a pan, pour some water and insert the plate onto a stand. Seal the lid tightly and steam for a satisfying 10-12 minutes.
Your delectable Kudumulu, the steamed rice balls, are now ready to be served!
These delightful kudumulu or steamed rice balls are not only delicious but also make for a perfect addition to your festive spread. Enjoy!
#Hyderabadi Ruchulu#indira ireni#kudumulu#kudumulu recipe#modak#prasad recipes#Steamed Rice Balls#vegetarian recipes#vinayaka chavithii recipes
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Potato Cheese Rings | Aloo Snack
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Potato Cheese Rings | Aloo Snack
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Potato Cheese Rings
Prep Time
15 mins
Cook Time
10 mins
Today, we're going to prepare a delicious snack that's a favorite among kids - Potato Cheese Rings. The best part is, you can whip up this delightful treat in just a matter of minutes right in the comfort of your own home.
Course: Snack, snacks
Cuisine: Indian
Keyword: Aloo snacks, Easy potato snacks, Potato cheese rings
Servings: 4 people
Ingredients
3 Poatatoes
2 cubes Cheese
1/2 cup Corn Flour
1 tsp Chili Flakes
4-5 Garlic Cloves
Salt
Oil (for deep fry)
Instructions
Begin by pressure cooking 3 potatoes in water for 2-3 whistles.
After the potatoes are cooked, peel and either mash or grate them.
Add 2 grated cheese cubes to the potatoes.
Now, season the mixture with salt to your taste, 1 tsp of chili flakes, 4-5 finely chopped garlic cloves, and 1/2 cup of corn flour. Combine these ingredients to form a dough.
To prevent sticking, lightly oil your palms. Take a small portion of the dough, roll it into a ball, and create a hole in the center.
Heat up some oil for deep frying and carefully drop in the prepared potato ball.
Fry them on a low to medium flame until they achieve a beautiful golden-brown color.
Once they are nicely browned, remove the potato cheese rings from the hot oil.
Your Potato Cheese Rings are now ready to be served and enjoyed!
#10 minute snacks#Aloo Snack#crispy potato snack#easy aloo snack#easy evening snack#easy potato snack#Hyderabadi Ruchulu#indira ireni#potato cheese rings#potato rings#snacks for kids
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Kakarakaya Varugulu | Bitter Gourd Chips
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Kakarakaya Varugulu | Bitter Gourd Chips
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Bitter Gourd Chips
Prep Time
15 mins
Cook Time
5 mins
Resting Time
2 d
Today, I'll show you how to prepare bitter gourd chips or kakarakaya varugulu, a method of preserving bitter gourd that enables its use in a range of curry and fry recipes. Alternatively, you can fry it as a side dish or enjoy it as an evening snack. By utilizing this technique and making bitter gourd varugulu, bitter gourd can be stored for up to a year, providing ample opportunities to create delicious meals.
Course: Snack, snacks
Cuisine: Indian
Keyword: Bitter gourd chips, Bittergourd Chips, kakarakaya varugulu
Ingredients
1 kg Bitter Gourd
Instructions
Here I used 1 kg bitter gourd
Cut off the ends
Dice the bitter gourd into bigger pieces
Since we will be drying them in the sun, they’re going to shrink so making bigger pieces is better
After cutting them, spread them in a plate
Next, dry these in the sun for 2-3 days
We can see that the bitter gourd pieces have shrunk considerably
These can be used to various recipes
Lets see how to fry them now
Hear oil in pan
Add the bitter gourd varugulu and fry
Flip and fry till they change colour
Sprinke some salt and chili powder on top
Also add some crushed garlic for flavour and mix
This is a great side dish with sambar or even as a snack by itself
Store it in an air tight container and they can be used for upto a year
Kakarakaya varugulu or bitter gourd chips are ready
#Bitter gourd chips#Bitter Gourd Recipe#bitter gourd recipes#bitter gourd side dish#evening snack recipe#Hyderabadi Ruchulu#indira ireni#kakarakaya orugulu#kakarakaya varugulu#side dish#snack#vegeterian recipes
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Watermelon Dosa
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Watermelon Dosa
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Watermelon Dosa
Prep Time
30 mins
Cook Time
15 mins
Resting Time
4 hrs
Welcome to Hyderabadi Ruchulu, where we explore the art of cooking! Today, we have a delightful recipe to share with you: Watermelon Dosa. While we often discard the white part of watermelon and enjoy only the red flesh, it's important to know that the white skin holds valuable nutrients that can greatly benefit our health. To create this delectable dosa, we'll combine the white part of the watermelon with rice, excluding lentils. Not only does this dosa taste amazing, but it also provides a rich source of vitamins and minerals. Let's get started with the preparation:
Course: Breakfast, Tiffin
Cuisine: Indian
Keyword: Crispy Dosa, Watermelon Dosa
Servings: 4 servings
Ingredients
1 cup Rice
2 tbsp Bengal gram
1/2 tsp Fenugreek seeds
Watermelon (white part only - diced)
2 small pieces Ginger
3 Green chilies
Instructions
Begin by washing the rice, bengal gram, and fenugreek seeds.
Soak them in water for a minimum of 3-4 hours, or you can leave them overnight.
If you prefer to minimize the watermelon flavor, remove the red pulp from the watermelon. Proceed to dice the white part of the watermelon.
In a mixing jar, add the soaked rice and bengal gram, along with the diced watermelon, ginger, and green chilies. Grind these ingredients into a smooth paste, adding water as needed.
Allow the batter to sit for at least 1 hour, allowing the flavors to meld.
Heat a pan and pour a ladleful of the batter onto the pan.
Spread the batter evenly and cook on high flame.
If desired, you can add a drizzle of oil or ghee for extra flavor.
Cook the dosa until it turns golden brown, then flip it to cook the other side.
After flipping, cook for another minute until both sides are thoroughly cooked.
Finally, serve the hot watermelon dosa with your choice of chutney or pickle.
By embracing the white part of the watermelon, we can enjoy a unique and nutritious twist to our traditional dosa recipe. We hope you relish every bite of this flavorful dish. Happy cooking!
#breakfast recipes#crispy dosa#crispy watermelon dosa#easy dosa recipe#easy tiffin recipes#Hyderabadi Ruchulu#indira ireni#lunchbod recipes for kids#watermelon dosa
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