OMELETTE

Ingredients :

eggs   - 2
onion big  ( chopped )  - 1
green chilli ( chopped ) - 2
pepper powder    - lill bit
turmeric powder  - lill bit
chaat masala  (optional )  - lill bit
tomatoes chopped ( optional ) - 1
salt
oil - 1 tsp


Method :

Beat the eggs and add the above ingredients and mix well

put a pan on the stove , add lill bit oil and then  pour the egg mix on it and cover it and cook in a low flame ,
turn the other side and cook it ... then ur omelette is ready to eat.

omlete can be eaten along with rice as a side dish  or it can be taken along with bread as bread omelette for the breakfast or for evening snack .....

egg can be done in several ways ..... anyhow dont miss egg bcos its healthy ..........:)
cheers :)

SENAGAPINDI BONDALU / BESAN BONDA

Ingredients :

Besan flour  - 2 cups
salt
green chilli  chopped - 3- 4  (Depends)
onion chopped   - 2  no's
baking soda  -  pinch
cumin - 1tsp

oil - for  deep  frying

Method :

Mix all the ingredients and then add  water to it and make as that of fine paste or as that of dosa batter , or if u want to have thick batter u can  do as u wish .

Heat the pan with oil for deep frying  , with a small spoon take the batter and put as small bondas , let them fry then take out from the oil and serve hot with onion - red chilli chutney or ketchup...

this is very easy and tasty and quickly prepared snack .... enjoy bondas...

PEANUT BURFI/ GROUNDNUT BURFI / CHIKKI / VERUSENAGA MUDDALU

Ingredients:

Roasted peanuts (groundnuts, verusenagakayalu ) - 1 and 1/2 cups

  jaggery - 1and 1/2 cups

Method

1.Coarsely powder the fried peanuts.

2.Heat up the jaggery in a heavy bottomed vessel without adding any water(not even a drop) .

3.Once the jaggery  melts completely, reduce the heat to low.

4.Grease the reverse side of a plate and keep it ready.

5.Add the peanut powder and stir continuously until it thickens and mixes evenly. This will take a couple of minutes.

6.Pour the mixture over the greased side and roll it out evenly using a spoon n.

 

7.Immediately cut into pieces or make round balls (while still warm) as it may not be possible to cut the burfi or to make round balls  when it gets cool down.

EGG MASALA

Ingredients :

Eggs    -  4

onions   -  2

green chillies  - 4

tomatoes  - 3

coconut  - 1/2

ginger  garlic paste   - 2 tsp

coriander powder  1 tsp

red chilli powder = 1/2 tsp

coriander leaves     

curry leaves

cardamom  - 2

cinamon  1/2 inch

cloves      3

cumin 1 tsp

mustard  1tsp




Preparation : 

Boil eggs  and keep it aside .

put a pan  add  3tbsp of oil  add cloves,  cinnamon , elachi ( crushed ) , add  some cumin, mustard ,  curry leaves

let it crackle  then  add onions chopped and green chilli  and , ginger garlic paste .

add little bit of salt and turmeric to it , then stir  and fry it thoroughly  .

cut coconut into small pieces and make it into fine paste .

make  tomato puree with the tomatoes ,

add the coconut and tomato puree to the pan and fry properly ,

keep the lid closed and cook it for few minutes , and then open the lid and stir properly add little bit of water

add coriander powder , little bit of chilli powder .check the salt and add salt to the taste .

cook it for 4 minutes , then add boiled eggs to it and mix and cook for few more minutes .


garnish it with coriander leaves and serve hot  with chapathi , roti , naan , rice , and biryanis or to flavoured rices ..

BREAD UTHAPPAM

Bread slices : 3   (mash them into small pieces)..
curd   : 1 1/2 cup 
sooji / ravva        : 3/4 th cup
 onions : 1 ( chopped into small pieces)
green chilli : 2 no ( chopped)
cumin / jeelakarra : 1 tsp
Coriander leaves / kothimeera / dhania : chooped
salt
oil / ghee

Method:

Mix bread slices , curd , sooji , in a bowl add salt cumin , and mix well as that of idly batter .

leave it for 15 minutes, then mix thoroughly.

put pan on the stove , add some ghee /oil then add the batter which is mixed thickly
Then add chopped onions green , chilli ,chopped coriander leaves to it .. and put the lid on it...

Let it cook for few seconds, cook it on a low flame,

If it is cooked on a high flame it turns dark brown colour.

Turn the uthappam carefully on the otherside and allow it to cook...

Then serve hot with onion chutney or coconut chutney....

RAAVA LADOO

Ingredients :

sooji /raava - 2 cups.
sugar - 1 cup / 1 and 1/2 cup .
coconut - 2 cups.
cashew/ raisins/ few
milk - 1 cup or 1 and 1/2 cup.
ghee - 3 tbsp
elachi powder - 1 tbsp

method :


put a pan on the stove and add ghee to it, then fry all the cashew and raisins, then keep it aside.

add sooji to a pan and fry untill you get nice smell of sooji/ raava. then add sujar and fry for some time ...
finally add milk to it and mix , turn off the stove , let it cool for some time add grated coconut, cashew , raisins , elachi powder, mix and make into round shape as ladoos .

keep it aside for some time , then u can serve ladoo.

FISH CURRY / NELLORE CHEPALA PULUSU

Ingredients:

Fish pieces ( washed and sliced into medium sized pieces )
Tamarind juice
Red chilli powder
salt
Turmeric powder / pasupu
fenugreek powder / menthi pindi, fenugreek seeds
mustard powder / ava pindi , mustard
curry leaves
onions
tomatoes
butter


Method:

put a heavy bottomed pan and add oil

put some mustartd seeds, fenugreek seeds, onions sliced , and tomatoes sliced to the oil ,fry for about 5 mins

Then add tamarind juice , red chilli powder , turmeric powder a pinch to it ,salt and let it cook for 10 - 15 min. untill it gets well cooked.

Then add fish pieces to it and let it cook untill fish is properly cooked , in mean time add mustard powder, fenugreek powder to itwhile it is cooking.

then finally add butter at last and cook for 5 min.

then fish curry is ready to serve.

fish curry / chepala pulusu is famous in nellore

It goes well with rice, even it can be eaten with idlis , plain dosas .

fish curry tastes good on the next day than the day it is cooked..

enjoy the fish curry