Nuvvulu podi (or) Sesame Powder

Monday, January 25, 2010

This can be used in curries or eaten along with rice. Good for breast feeding moms this increases milk production . This produces lot of heat in body so it should not be over eaten.


White sesame seeds 2cups
Red chilli powder      2 teaspoons
(adjust accordingly)
Salt as needed
1. Heat a pan and dry roast the sesame seeds in low flame when they turn golden in color switch of the flame .

2. In a mixie or blender make a powder of sesame seeds add red chilli powder and salt  and mix well.

Yellow Moong dal dosa or Pesara dosa

Moong dal 2 cups
Water 1 cup
Green chili 2
Ginger 1 inch
Oil for making dosas
Salt as needed

1.Soak moong dal for about 3 or 4 hours. Wash moong dal and drain the water.

2.Grind moong dal,add green chilly, ginger ,salt and water as required together and make a smooth batter.

3.Heat a non stick tava in medium flame for 3 to 4 minutes.On the tava sprinkle few drop of water if they move away then the pan is ready to make dosa.This is general tip for making any dosa.

4. Pour the batter in a bowl .Take a round shaped big long spoon or gunta garita and take the batter in it and pour in the center of the tava and spread evenly using the back of big round spoon make it about 6 to 8 inches shape depending on size of tava. After 30 seconds ie when the dosa is firm and starts to dry spread one teaspoon of oil on the sides and in the middle.After the dosa turn in golden brown color flip it.

5.Now gentle flip over the dosas, start removing the dosa carefully from the sides and flip over. Cook for about 30 seconds to 1 minute till it is cooked or turns golden brown.

You can refrigirate the battter  upto 4 days. Serve hot with peanut chutney, podi or tomato chutney

French Fries

Potatoes 2 big and long
Rice flour 1 teaspoon
Red chilli powder  1/4 teaspoon
Salt as needed
Oil for deep frying

1. Cut potatoes vertically into 3 inch piece evenly shaped. Soak in 1/4  teaspoon of salt water and boil for 2 minutes.
2. Remove the potato pieces from water and place in towel or tissue paper to drain excess water.
3. In a bowl add the potatoes and rice flour.
4. Heat oil in pan,when oil is hot fry the potatoes till they turn golden brown.
5.Add little salt and red chilli powder as per your taste.
Enjoy hot with ketchup...

Carrot Halwa

Carrots 6
Milk 1/2cup
Milk powder 1 cup
Sugar 1/2 cup (Adjust as taste)
Ghee 1/2 cup
Cardamon powder 1 teaspoon
Cashew nuts 1 teaspoon
Raisins 1 teaspoon

This is very easy method to make and faster to. You can also use mava instead of milk powder.
1. Grate carrot using a grater or food processor.It is easy to make this dish in large quantity if you have processor.
2. Heat a pan and add one teaspoon ghee and fry the cashews and raisins till cashwes become golden in color. Keep them aside.
3. In the same pan add milk after it has boiled add grated carrots.
4. Stir continously add ghee little by little and stir after 5 minutes add milk powder or mava.
5. After the milk is absorbed into the carrot pulp. Now add sugar and cardamom powder stir continously cook in low flame or medium flame if you are stirring contionously until the carrots are cooked.
6. When the halwa is bubbling and fully cooked add cashews and raisins.
Serve hot or cold.


Full fat milk 5 cups
Lemon juice 2 teaspoons
Cardamom powder 1/2 teaspoon
Sugar 5 cups
Water 3 cups

1. Boil the milk. Once the milk is boiled and add the lemon juice to it. Switch off the flame .

2. The milk will start cuddling and the water and cheese become seperate. Filter out the water and put the cheese in a muslin cloth or paper towel.

3. In a container heat water and add sugar . Add cardamom powder. In a medium flame boil it for about 15 minutes. Keep stiring in between.

4. Squeeze out all the water from the cheese and make it into a dough. Make them into 1 cm balls each.

5.Now drop these balls into the sugar syrup and cook them for abou 10 minutes.

6.The rasgolla will become big in size. Tasty rasgolla is ready.

Rava Vada or Rava Garelu

Sooji or Upma Rava 2 Cups
Grated Carrot 1 medium sized
Chopped Chillies 2
Coriander finely chopped
Curd 1/4 cup
Oil for frying
Salt as needed

1. In a bowl add Sooji, grated carrot ,green chillies ,salt and curd. Add water as needed to make it into semi thick batter like vada batter. Set aside for 5 minutes.
2. Now take a non stick pan or kadai and heat oil after oil is hot turn to low flame  and place the batter in the shape of vada and put into the oil.
3. After it has cooked on one side turn to other side. Serve hot.
Good with ketchup or peanut chutney.

Mango Rice or Mamidikaya Pulihora

Rice 1 cup
Green Mango 1 medium sized
(The mango must be sour if it is not sour add lemon to it)
Green Chillies 2
Ginger 1 inch piece
Chana Dal(Senaga pappu) 1 teaspoon
Urad Dal(Mena pappu ) 1 teaspoon
Mustard seeds 1 teaspoon
Curry leaves 8-10
Ground nuts 2 teaspoons
(also called pallilu/veru senagapappu)
Turmeric 1/4 teaspoon
Hing 2 pinches
Cashews 1 teaspoon (optional)
Oil 3 teaspoons  or 1 tablespoon
Salt as needed

1. Take 1 cup of rice and cook it by adding 2 cups of water. Spread the cooked rice a big bowl.

2.Wash the mango and peel it .Grate the mango using grater or grate the mango in food processor.  Cut green chilli into small pieces .Cut ginger into very small pieces.

4.Heat oil in a pan.add chana dal, urad dal, mustard seeds, curry leaves, ground nuts / peanuts, turmeric and hing fry till the urad dal becomes into golden color .

5. Add the grated mango, green chilli pieces and ginger pieces to the tadka. Cook for about two minutes in medium low flame.

5. Mix the above tadka into the cooked rice in the bowl and add salt mix well. I have used a big pan so I have used the pan  to mix .

Tasty mango rice is ready .

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