Abhiruchulu

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.

Description:

Tomato Rasam can be prepared in different styles. This is one of the variety which can be prepared without rasam powder. This includes the taste of spicy, sour and sweetness in combination. Tomato Rasam can be served with steam white rice or Idly. Tomato Rasam and chicken curry is one of the best combinations.

Ingredients:

Onions : 1 (Big size)
Green Chilies : 3
Oil : 4 table spoons
Tomatoes : 3
Tamarind : 1 Lemon size
Garlic : 3 cloves
Ginger : Little
Jeera : 1½ spoon
Pepper : ½ spoon
Coriander Seeds : 2 spoons (Dhaniyalu)
Salt : As required
Turmeric : Little
Chili Powder : Pinch
Mustard : 1 Spoon
Curry Leaves : 5-10 leaves
Sugar : 1 spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Onions and Green Chilies into slices and keep aside.
2. In a vessel, heat Oil (3 table spoons) and add Onions, Tomato, Green Chilies and Tamarind.
3. Cover with lid and cook for some time.
4. Meanwhile grind Garlic, Ginger, Jeera (1 spoon), Pepper and Coriander Seeds in mixer.
5. Once tomatoes are cooked, smash the content and add 3 glasses of water to it.
6. Add Salt, Turmeric, Chili Powder and above grinded powder. Boil it for some more time.
7. In another vessel prepare Tamilpu (Heat Oil (1 table spoon) and add Mustard, Jeera, Curry Leaves).
8. Add Talimpu to boiled Rasam.
9. When boiling add sugar and boil for little amount of time.
10. And check salt for taste.
11. Garnish with Coriander leaves.
12. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.