Nellore style Dosa

Hello Readers,
A wonderful recipe to all of you. Hope we all love "Dosa" especially with coconut chutney,sambar,karam with lot of other variations too. For me, I prefer to have dosa with anything. It is all time favourite recipe for my entire home right from kids till old people.
I still explore to have different tastes of dosa whenever I visit any hotel in Nellore. So far I am able to crack dosa tastes similar to hotels like Venkata ramana vilas/Murali Krishna.
Mouthwaterning Isn't it?? Chalo, let me tell you the secrets of Dosa!!!!!!!!!!
I don't think there is any other breakfast on the earth will be as good as our Dosa.
Normal Dosa:
1. Minapappu - 1 cup
2. Rice - 3 cups
3. Menthulu - 1 spoon

With these ingredients you will get routine dosas.

 If you want to have puffy dosas add -

4. 1/2 cup Atukulu

If you want to have crispy dosas with reddish color add -

5. 1 spoon cooked rice(better to complete the batter in one or two days if you are adding cooked rice)

If you wanted to have set dosa with little bulge add -
6. 1/2 cup Saggubiyyam along with 1/2 cup atukulu separately and knead it along with dosa batter.

If you wanted to have quite good village style dosas, add
7. Couple of spoons of maida floor.No doubt they tastes the best in world.

You can have everything in onetime in while grinding dosa batter and see the difference in enriching hotel taste!!!These are all business secrets, but we can crack it!!!

Try chesi cheppandi.

Tiragamotha aka Popu aka Seasoning

Hello All,
Its been long I posted in my blog due to various reasons. I wanted actively blogout few things out of my own experiments and experiences. Stay tuned to!!!!!!!!!!!!!
I will tell a simple component of all recipes in Nellore which is "tiragamotha". This is nothing but seasoning in English which will be tampered in all spicy/non spicy recipes. I prefer to have all recipes with it. Now a days we are getting all ingredients used for Seasoning in a simple pack.You just need to add 1 spoon of it to Oil and once tampers like "chitapata" then add couple of red chillies and add it to Dal,pulusu,sambar,curry whatever. SOmetimes I have it to Majjiga aswell just to have a different taste of butter milk with onions in it.

Chalo, will catch you with a nice "Nellore" recipe tomorrow. All my blog contents will be in Vegetarian Mode as I am a pure vegetarian.

Cooking Glossery

Bengal Gram ----------->Senaga pappu
Green Gram -----------> Pesara pappu
Red Gram -------------->Kandhi pappu
Black Gram-------------> Minappappu
Urad dal ---------------->Minappappu
Gram Flour-------------> Senaga pindi
Corn Flour -------------->Mokka jonna pindi
Roasted gram ----------->Gulla senaga pappu
Aubergine,Brinjal,Eggplant -----------> Vankaaya
Bringle ----------------> Vaakkaya
Colcesia ---------------> Chaama dumpalu
Capsicum -------------> Bengulooru Mirapakaya
Coriander leaves ------- Kothimeera
chick peas ------------> Senagalu
Palmyrah ------------> Tati kaaya
Asafoetida -----------> Inguva
Bay Leaf -------------> Masala Aku / Biryani aaku
Cinnamon ------------> Dalchini chekka
Cloves ---------------->Lavangam
Cumin Seeds-----------------> JeelakarraC
urry leaves ----------------->Karivepaku
Fennel seeds ----------------->Vaamu
Fenugreek seeds-------------> Menthulu
Jaggery ------------------->Bellamu
Coriander Seeds ----------->Dhaniyalu
Mustard seeds ------------>Avalu
Poppy Seeds -------------->Gasagasa
alucumin seeds --------------->Geelakarra
Yogurt -------------------->perugu

Nazarana - The Kitchen Tips

Use frying pans with copper bottoms. They save fuel and are very easy to wash and clean.
When you have to cook pulses like 'chana' etc. and forgotten to soak them overnight, don't panic. Just put the 'chana' in a flask full of boiling water for an hour. They are ready for cooking.
Add two to three pieces of potato to curry to absorb excess salt.
Peel a beetroot and cut into tiny pieces. Dry well in the sun and powder it. This can now be used as food colour.
Store green peas for summer. Tie the shelled peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water. Dry under the fan till extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use later.
Always tie peppercorns or whole cloves in a small square of cheesecloth before cooking. You will want to remove them after cooking and it's such a job to locate them one by one. Nor is it pleasant to bite into peppercorn or clove unexpectedly. The same holds true for bay leaves, garlic and other large or whole seasonings.
Reheat leftover baked potatoes instead of discarding them. Dip the potatoes into warm water, then bake them in a 250 deg oven until they are heated throughout.
For a colorful garnish that is simple to make, cut peeled lemons into 1/4 - inch thick slices, making sure to remove all the white pith. Discard the seeds. Roll half the edge of each slice in finely-minced parsley, the other half in paprika.
Help keep cauliflower white while it cooks. Add a little milk to the water in which the cauliflower is cooked.
When you cook cauliflower, cabbage and the like, eliminate at least some of the odor by putting a piece of bread in the pot while the vegetable is cooking.
Cooking rice won't boil over if a small lump of butter is added to the pot.
Restore wilted salad greens by dipping them first in hot water, then in ice water that has a little vinegar added to it. Shake off the water and store the greens in the refrigerator as usual.
Get more juice from citrus fruits by heating the lemons, oranges or grapefruit in the oven for just a few minutes before extracting the juice.
To keep green salads fresh for a longer time, sprinkle the greens with the juice of a lemon or a lime.
Cut potato-baking time in half by boiling the potatoes for about ten minutes before baking them in a hot oven for approximately one-half hour.
A rule of thumb for cooking vegetables covered or uncovered: in general, vegetables that grow underground should be cooked covered; those that grow above the ground should be cooked uncovered.
Make a "blender soup" every time you clean out the refrigerator. Use up bits of cooked vegetables, sauces and such; whirl them in a blender and taste. The pureed vegetables will thicken soup, or if the soup is too thick, more broth or stock will thin it. With compatible leftovers - spiked with a little imagination, of course - you can come up with some delectable hot or cold soups.
For perfect boiled rice every time, cook the rice in plenty of boiling, salted water for 13 to 14 minutes and then rinse the rice under hot water.

Traditional Nellore Meals

Nellore Meals:
Traditional Nellore Meals is very famous in Coastal region of South India. The food and hospitality you get can't be forogotten in life time.
There are couple of famous hotels in Nellore by name Komala Vilas which was estd in 1931 and Venkata Ramana Vilas whcih was estd in early 90's . They perform cooking in an ethnic style and believe me there is no change in taste from their day one of their hotel business.

A typical full Andhra vegetarian meals generally consists of, Annamu (cooked Rice) together with each of the following items, click on each to know how to prepare the same and have a great day with a Full Meal.
Annamu (Rice)
Ghee
Podi (Gunpowder)
Pappu (Dal)
Talimpu (Koora - Dry Vegetable Curry)
Uragaaya (Pickle)
Sambaaru/Sambhar
Majjiga Pulusu
Rasamu/Rasam
Perugu (Curd)
Appadamu (Papad)
Payasam (Sweet Kheer)
Arati Pandu (Banana)
Beeda (Sweet Pan)
There is not much more that an individual would need to live on this earth happily.

Palak Paneer

This recipe is simple,tasty and nutritious. Instead of Paneer, you can add aloo for Aloo Palak recipe.

Ingredients:

Spinach - 500 gms
Butter - 50 gms
Paneer - 100 gms
Cummin - 1 tsp
Garlic cloves - 2
Green chillies - 4 nos.
Salt to taste

Preparation:

Wash fresh spinach
Boil spinach and green chillies in half a cup of water. Allow it to cool down.
Grind spinach and chillies in a mixer to make a fine paste.
Cut paneer into 1cm cubes and fry it in fresh butter till they turn golden as shown in picture below.
Now get the seasoning ready by frying cummin and garlic in butter.
Add spinach paste, fried paneer and salt to taste to the above seasoning and mix them well.
Tasty palak paneer is ready to be served.

Tomato Chutney

An Yummy yummy Tomato chutney. My friends used to like this a lot when I prepare.

Lets have a quick walkthrough of this recipe:

Ingredients:

Tomatoes - 500 gms
Green chillies - 8
Sesame seeds - 2 tbsp
Garlic - 1 or 2 cloves
Cumin - 1 tsp
Tamarind paste - 1 tsp
Salt to taste
Oil for frying and seasoning

Seasoning:

Dried red chillies - 2
Black gram - 2 tsp
Cumin - 1 tsp
Mustard seeds - 1 tsp
Curry leaves few
Fenugreek seeds - 1/4 tsp
Oil for frying - 1 tbsp

Preparation:

Cut tomatoes into two halves and make few slits on green chillies and keep them aside.
In a pan add 1 spoon oil and fry the green chillies and keep them aside.
Then fry the tomatoes also on a medium heat till they turn soft as shown above and allow them to cool down.
In another pan dry fry the sesame seeds till they pop up which will take about one minute.
Now in a mixer jar add these fried tomatoes, green chillies, sesame seeds, tamarind, 1 tsp cumin, garlic and salt and grind them to make a coarse paste.
Tomato chutney is ready to be served with hot steamed rice or ulli dosas (Onion dosa).
Season it if you like. For seasoning, take 2 spoons oil and preheat it and keep the stove on medium heat.
Add mustard seeds, 1 tsp cumin and black gram and toss them till they pop up.
Now add dried red chillies and curry leaves and fry them till the seasoning starts smelling good, this will take few seconds only.
Add the above to the chutney and serve.