PONGANALU

Authentic Telangana Attu made with rice floor. This dish is popular in Gudepu family in chennur. Ammamma is a specialist in making Ponganalu. Sadhanakka brings us the original recipe learn from Ammamma.

    

By Sadhanakka 

Ingredients 

Rice Floor 

Sour Curd 

Jeera

Salt

Red Chilli Powder

Mustered Seeds

Making the Paste 

Take 2 cups of rice floor

One cup of sour curd

One table spooon Salt and Mirch Powder

Add half cup of water 

Ponganalu - Making

Put a non- stick pan on stove on a low level flame

Heat the pan for 2- 3 min

Pour in 2 spoons of oil & Add Jeera

Take small bowl and pour in the ponganalu paste on pan

Spread it properly and avoid gaps

Sprinkle Mustered Seeds

Put a plate on top of the pan for few seconds

PONGANAM is ready in 3 min

1234 ALOO KORMA TAYYAR

A Make- Quick recipe  Aloo Korma from vinesh's kitchen in Hanamkonda. I am sure that its the easiest way of making it, especially for bachelors like majority of the followers of this blog. So get some Potatoes and Tomatoes and copy fry the Korma

By  Raj Mohan

Ingredients

Potatoes

Tomatoes

Onions

Garlic

Ginger

Green Chilli

Dry Coconut

MAKING 1...2....3!!

Cut potatoes, onions and tomatoes  into pieces

Make masala paste with ginger, garlic, grated coconut & Green Chilli

Put a fry pan & Add oil

Once the oil attains the minimum heat pur in some jeera and add  masala paste 

Let the masala fry for few min 

Add potato pieces and Tomato pieces and mix it well

Close the pan on a low flame for five - ten minutes 

ALOO KORMA TAYYAR !!!!

KARIM NAGAR CUISINE - BIRYANI

Special veg biryani, from our beloved sadhanakka.  It’s from the karimnagar cuisine. Simple steps are shown so make sure you try this at home 

By Sadhana

INGREDIENTS 

ONIONS

POTATOS

TOMATOS

CARROT

MOOLI

GREEN CHILLIES

OIL

RICE

COOKER

# MASALA- GARLIC, CORIANDER, GINGER AND DRY COCONUT JEERA

MAKING

CUT VEGGIES INTO MEDIUM LEVEL DICES

LIT THE STOVE ON PUT ONE FRY PAN OR COOKER

ADD 4 TBS OIL

ADD JEERA AND BLACK SEEDS

ADD #MASALA PASTE AND FRY FOR FEW SECONDS

ADD ALL VEGGIES AND SHALLOW FRY THEM

COVER THE PAN SO THAT VEGGIES ARE MODERATELY COOKED

ADD 3 CUPS OF RICE AND MIX IT PROPERLY (TIP- MASALA AND VEGGIES SHOULD BE 

EQUALLY DISTRIBUTED IN RICE)

CLOSE THE LID AND KEEP THE STOVE IN SIM MODE FOR 15 – 20 MIN

RESULT IS HERE

SERVE IT WITH RAITA

CASUAL PULAO - SINDHU WAY

A Modified Recipe from USA

By Sindhura

INGREDIENTS

BOIL RICE.

TAKE A BIG PAN.. REQUIRED OIL, SPICES, 

IF WANTED FRIED AALU..

PEANUTS

ONIONS

ALL VEGGIEES

MASAALA POWDER (I PREFER FRIED DANIYA POWDER)

SHAJEERA...

MAKING OF CASUAL PULAV

FRY ALL THOSE UNTIL THE COLOR CHANGES

LATER PUT THE RICE & MIX IT.

ADD REQUIRED SALT.. IF WANTED SPRINKLE LEMON

MIX IT WELL... 

GARNISH WITH CORIANDER... & FRIED DRY FRUITS...

SERVE IT WITH RAITHA...

TAVA PIZZA -ANNU STYLE

Bored of eating Pizza’s outside? Want to try one in Punjabi Version? Here is how Annu Dewan prepares 

By ANNU  DEWAN

Ingredienti

Pizza Base 

Pizza topping (If not topping, you can add white paste along with tomato ketchup)

Chopped Onions 

Chopped Capsicum 

Paneer 

Pizza cheese

Pizza Ready!!!

Prick the pizza base with a fork

Spread pizza topping over the base and add onions and capsicum

Now just sprinkle grated paneer and cheese

Making!!!

Take a Tava and heat it in low flame.

Place another non stick pan over the Tava and heat it on high flame.

Now put the pizza over the pan at a medium flame and cover the pizza top for 10 to 12 mins. 

Now the pizza is ready to serve 

How to prepare White Sauce?? 

Raw Stuff!

- 1 TSP butter 

- 1 TSP Maida 

- 1 CUP milk 

Making Shaking!!

Take a pan, add 1 tsp butter and 1 tsp maida.

Stir it till it turns into light brown colour

Now!!!.....Slowly add 1 cup milk & keep on stirring so that no lumps are formed.

Add salt & black pepper according to the taste.

Keep on stirring till the sauce turns little thick. (2 mins)

White sauce can be used in sandwiches, salads etc

THE MAKE IN KITCHEN SERIES - BITTER GOURD FRY

MAKING 

WASH BITTER GOURD VEGETABLES IN FRESH WATER

CUT EACH GOURD IN TO TWO CIRCULAR PIECES

PUT THOSE PIECES IN A BOWL AND ADD 2 SPOONS OF SALT,2 SPOONS OF 

TAMARIND, ONE SPOON TURMERIC AND RED CHILLY POWER 3 SPOONS IN IT # ADD MASALA #

LIGHT UP A STOVE AND PLACE THE BOWL CONTAINING THE MIXED CONTENT

COVER THE BOWL WITH A PLATE ON TOP AND POUR HALF GLASS OF WATER OVER THE PLATE.

THE VEGGIE WILL SOAK THE WATER FROM THE STEAM GENERATED INSIDE THE BOWL.   KEEP THE STOVE’S FLAME AT MEDIUM LEVELS

ONCE THE WATER IS SOAKED IN TO BITTER GOURD, TURN OFF THE BURNER AND KEEP THE BOWL OPEN FOR 5 MINUTES.

ON THE OTHER HAND TAKE A PAN AND PUT SOME OIL AND HEAT IT FOR 3 MIN (1/2 KG BITTER GOURD CURRY REQUIRES 1/4 KG OIL)

ONCE THE OIL HEATS ADD MUSTARD SEEDS, NIGELLA SEEDS, CORIANDER SEEDS AND 7 TO 8 SLICES OF GARLIC N TO IT.

FRY THE INGREDIENTS FOR 2- 3 MIN AND ADD THE BOILED BITTER GOURD (REMOVE TAMARIND FROM THE BOILED BITTER GOURD)

COVER THE PAN WITH A PLATE ON TOP OF IT AND FRY THE CONTENT FOR 10 MIN....

ADD FRESH CORIANDER SEED POWDER IN TO THE PAN AND SAUTÉ IT UNTIL THE CORIANDER MIXES UP.

MAKE IN 'KITCHEN' SERIES- TOMATO PICKLE

MAKE IN 'KITCHEN'

1. PURCHASE FRESH TOMATOES &  CUT THEM
2. FRY GREEN CHILLI'S AS SHOWN & KEEP THEM A SIDE
3. FRY TOMATOES & ADD DHANIA, SALT, HALDI
4.MAKE SESAME SEEDS POWDER
5.GRIND CHILLI+TOMATOES
6. ADD SESAME POWEDER
7. EAT WITH RICE