hot-pickles.blogspot.com
Hot ' N ' Sweet Pickles: May 2009
http://hot-pickles.blogspot.com/2009_05_01_archive.html
Hot ' N ' Sweet Pickles. Friday, May 1, 2009. Allam 1/4th kg Chopped. Bellam 1.4th kg. Chilli powder 1/4th kg. Clean the ginger and take out the peel and chopp in to pieces and dry them well in the sun for few hours. Grind the ginger pieces and garlic in to coarse paste. Boil the tamarind in 1 cup water and cool and remove the pulp ans keep it aside. Grind all the above ingredients tamarind,ginger garlic paste,salt,chilli powder,and Bellam in the stone mortar to a smooth paste. This paste stays for 1 year.
manapulusu.blogspot.com
Mana Pulusu: Sweet Potato Pulusu
http://manapulusu.blogspot.com/2010/03/sweet-potato-pulusu.html
Saturday, March 13, 2010. Peeled Sweet potato pieces 2 cups. Tomato chopped 1 cup. 2 green chillies chopped. Tamarind pulp 1/2 cup. 1 tbsp chopped coriander. Red chilli 2 chopped. Take a pressure pan add oil and fry the popu ingredients well. Add onions and green chillies fry for 2 mins. Add tomato chopped and fry for 2 mins till soft. Then add Sweet potato pieces, tamarind pulp, 2 cups of water,pasupu,salt,jaggery and pulusu podi. And close the pressure cooker and after 2 whistle put off the fire.
manapulusu.blogspot.com
Mana Pulusu: August 2010
http://manapulusu.blogspot.com/2010_08_01_archive.html
Sunday, August 29, 2010. 2 cup chopped beans. 1/2 cup kandi pappu. 1 tbsp tamarind paste. 2 tbsp kootu powder. 2 green chillies split. 1 Boil the vegetable and dal. 2 Take a pan Fry th popu ingredients in the oil and add green chillies and curry elaves to the above popou and fry for 1 min. 3 Add chopped tomato and fry till becomes soft. 4 Add the tamarind paste with 2 cups water add salt ans pasupu and boil for 2 minutes. 7 Garnish the kootu with coriander leaves and coconut scrape and 1 spoon ghee.
manapulusu.blogspot.com
Mana Pulusu: Sambar
http://manapulusu.blogspot.com/2010/03/sambar.html
Saturday, March 13, 2010. Chopped mixed vegetables 2 cups. Onion chopped length wise 2. Green chillies chopped 2. Boiled kandi pappu 1 1/2 cup. Tamarind pulp 2 tbsp. 1 tbsp coriander leaves. 1 tbsp fresh coconut scrape. 2 red chillies chopped. Take a pressure pan add oil and fry the popu ingredients. Add onions and green chillies to the popu and fry for 2 mins. Add tomato chopped and fry till it becomes soft. Add mixed vegetables and fry for 1 min. Your sambar is ready to serve with hot rice.
picklemasala.blogspot.com
Pickle Masala: Hot Pickle Masala Powder
http://picklemasala.blogspot.com/2009/05/hot-pickle-masala-powder.html
Sunday, May 3, 2009. Hot Pickle Masala Powder. 1 cup mustard powder. 1 cup chilli powder. Mix all the above ingredients. This is masala powder used for hot mango pickle. Subscribe to: Post Comments (Atom). Hello welcome to the world of "TRADITIONAL FOOD". Here is the blog where you will get all types of SOUTH INDIAN recipes which are really very easy to make them.This is healthy food. So enjoy.getting healthy recipes in my blog. View my complete profile. Hot Pickle Masala Powder. Hot ' N ' Sweet Pickles.
masalapwd.blogspot.com
Traditional Masala Powders: Idli Podi ( idli powder )
http://masalapwd.blogspot.com/2008/12/idli-podi-idli-powder.html
Sunday, December 21, 2008. Idli Podi ( idli powder ). Chutney pappu 2 cups. Chilli powder 1 tbsp. Dry coconut scrape 2 cups. Fry all the ingredients for few minutes just to make it warm. Then grind it in to fine powder. This powder can be served with dosa and idli with little oil. Subscribe to: Post Comments (Atom). View my complete profile. Hot 'N' Sweet Pickles. Idili and Dosa Chutneys. Tips on all things. Karvepaku Podi ( Curry leaves powder ). Idli Podi ( idli powder ). Menti Gunda ( Curry Powder ).
pachadiidilidosa.blogspot.com
Yummy Chuneys for Idli & Dosa: Coconut Chutney
http://pachadiidilidosa.blogspot.com/2009/04/coconut-chutney_22.html
Yummy Chuneys for Idli and Dosa. Wednesday, April 22, 2009. 1/4th spoon oil to fry the poppu. Grind all the ingredients to a smooth paste. Take a pan fry the poppu ingredients in the oil. Add this poppu to the mixture of grinded coconut. Pachadi is ready to serve with idli,dosa,and vada. Subscribe to: Post Comments (Atom). View my complete profile. Ginger Pachadi with Coconut. Tomato and Onion Pachadi. Blogger: Login to read. Hot ' N ' Sweet Pickles. Idli and Dosa Chutneys. Soft 'N' Fluffy Mousse.
pachadiidilidosa.blogspot.com
Yummy Chuneys for Idli & Dosa: Tomato & Onion Pachadi
http://pachadiidilidosa.blogspot.com/2009/04/tomato-onion-pachadi.html
Yummy Chuneys for Idli and Dosa. Friday, April 24, 2009. Tomato and Onion Pachadi. Tomato 2 cups chopped. Onion 1 cup chopped. 1/4 th spoon danyalu. Take a pan after it heats add some oil. After the oil heats add the poppu ingredients and fry them well. Then add onion and fry for 2 mins till they become soft. Add tomatoes to the pan and fry till they become soft and the water in it dries. After the fried mixture cools add salt and pasupu and grind it in to smooth paste. This goes well with idili and dosa.
pachadiidilidosa.blogspot.com
Yummy Chuneys for Idli & Dosa: Coconut Chutney
http://pachadiidilidosa.blogspot.com/2009/04/coconut-chutney.html
Yummy Chuneys for Idli and Dosa. Wednesday, April 22, 2009. Green chilli chopped 1 spoon. 1/4th spoon oil to fry poppu. Grind the coconut,green chillies,and chutney pappu to a soft past adding little water. Take a pan add oil and let it heat. Add the mustard and curry leaves to fry. Add the above fried poppu to the grinded coconut mix. Chutney is ready to serve with idili,dosa,and vada. Subscribe to: Post Comments (Atom). View my complete profile. Ginger Pachadi with Coconut. Tomato and Onion Pachadi.
pachadiidilidosa.blogspot.com
Yummy Chuneys for Idli & Dosa: Onion Pachadi
http://pachadiidilidosa.blogspot.com/2009/04/onion-pachadi.html
Yummy Chuneys for Idli and Dosa. Tuesday, April 28, 2009. 2 cups onion pieces. 1/4 tea spoon tamarind pulp. 1 tea spoon jaggery. 1/2 tea spoon mustard seeds. Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime. Grind the seasoning and all other ingredients to a paste without adding too much water. Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked. Subscribe to: Post Comments (Atom). View my complete profile.
