Abhiruchulu

Description:

Stuffed Capsicum fry can be served with steamed white rice and with little ghee.

Ingredients:

Capsicum: 4
Coconut: small piece
Onion: 1
Green Chilies: 1
Jeera: Little
Ginger-Garlic Paste: ½ spoon
Gram Flour : 3 table spoons (Senaga pindi or Besan Flour)
Chili Powder: ½ spoon
Turmeric Powder: Little
Salt: As required
Oil: 5 table spoons

Method of Preparation:

1. Cut the head of the capsicums.
2. De-seed and make the capsicum empty.
3. Cut the De-seed and keep aside.
4. Grate the Coconut and keep aside.
5. Cut the Onion and Green Chilies into small pieces.
6. Heat Oil (2 table spoon) in tava, add Jeera, Onions, Green Chilies, capsicum De-seed.
7. Add Ginger Garlic paste, Gram flour, Chili Powder, Turmeric, Salt, Coconut and fry it well.
8. Once fried, add Stuff the mixture inside capsicum.
9. Heat Oil (3 table spoon) in Pan and fry the stuffed capsicums.
10. Cover with lid. Stir occasionally to make sure the gravy does not stick to the pan.
11. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Tapala rotti is very rarely made, most of us don’t know about this It used to be made in olden days. This is very tasty and healthy snack. This can be preserved for 2-3 days.

Ingredients:

Rice Floor: 2 cup
Black-eyed pea : 1 cup (Bobbarlu)
Salt: As required
Oil: 1 cup
Water: As required

Method of Preparation:

1. Soak Black-eyed pea in enough water for half hour.
2. Wash soaked Black-eyed pea and Pressure cook it and keep aside.
3. Take a bowl, add Rice flour, salt, cooked Black-eyed pea and mix it.
4. Take water and boil it.
5. Add boiled water and mix it till becomes dough.
6. Make two big round balls and keep aside.
7. In the same time Heat oil in tava. once oil heated take oil out from the tava.
8. Put one round dough ball in it. Press the balls with palms to make it thin circle.
9. Make 4 or 5 small holes on it.
10. Pour the heated oil which was aside on it.
11. Later slowly lift the outer edges.
12. Wait till it cooked and fried.
13. Once fried, take out the Tapalaroti aside.
14. Repeat the same process with remaining dough.
15. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Aloo parota is easy to prepare and tasty to eat.

Ingredients:

Potatoes : 2
Wheat Flour : ¼ Kg
Salt : As required
Green Chilies : 2
Oil or Ghee : 2 table spoon
Carrot : 1
Jeera : ¼ spoon
Spinach : 1 small bunch

Method of Preparation:

1. Boil Potatoes then Peel it and smash it.
2. Chop Spinach finely and keep aside.
3. Grate carrot, Green Chilies and keep aside.
4. Take Wheat Flour in a bowl then add 2 table spoons of Oil / ghee, chopped Spinach, Carrot, Green Chilies, Jeera, Salt, mashed Potato. Mix it well.
5. Mix the above content with water and knead it to make as soft dough. Leave the dough for about half hour.
6. Press the dough and make a round Parota.
7. Heat Pan and fry the Parota on both the sides until golden brown color. Sprinkle little oil on both sides while frying.
8. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.