Tuesday 25 November 2014

How to make Eggless White Bread



Homemade bread is not only tasty but also easy to make. We don't need a bread machine to make this. This recipe makes two small loaves or one big loaf of bread with a light center and crunch crust. Let see how?



1 packet or 2 1/4 teaspoon of Yeast 
1 cup of Warm Water (40 degree centigrade)
1/4 cup Milk
1 1/2 tablespoon Sugar
1 teaspoon Salt
1 1/2 tablespoon Butter
2 1/2 to 3 1/2 cups of Bread Flour



  1. Add warm water to yeast. Mix it and let it rest  for 10 minutes. You can bubbles in that.
  2. Add this mixture to a mixing bowl, salt, sugar,melted butter and milk. Add 2 cups of bread flour. Stir it well. Add remaining flour 1/4 cup at a time until the dough is slightly sticky and starts leaving the sides of the bowl.
  3. Turn the dough onto a lightly floured surface.  Place the heel of the palm and press the dough, turn 1/4 turn.Knead it in this way by hand for 10 minutes.Shape thae dough into a ball. Grease another bowl with butter. Place the dough in that and cover it with wrapping sheet or a damp cloth. Let it rise.
  4. The dough rises to double the size in 1 to 1 1/2 hour. Remove the dough from bowl, shape that into a loaf. Place the dough in bread pan.( I wanted my bread size to be half the normal size so I placed the dough in two pans. You can place in one.)
  5. Let it rise again to almost double the size . Takes about 1 hour. Now bake it at 200 degree centigrade for 20 - 30 minutes or until you see a hard crust.
  6. Have a delicious homemade bread.

Thursday 20 November 2014

Minapa Rotti / Poli Rotti



This is a very popular Andhra style crispy breakfast cake made with Idli batter.  Minapa Rottis are usually made in a thick heavy bottomed wok which gives a nice thick crust to the rottis. You can also make these in a pan but remember to keep it in low flame. These are crispy on outside and soft and spongy inside.

There are few variations to make the batter for this, You can make it with Idli batter or you can replace Idli ravva with Idli Rice. For Idli batter, we have to soak Urad dal and Idli ravva for 6-8 hours, grind that to a batter and then we will ferment it for 6-8 hours. But if you are only making Minapa Rottis with the Idli batter you just need to soak Urad dal and Idli ravva for 4-5 hours, grind it and then ferment it for 4-5 hours. 

We can eat this with any chutney. But have you ever tried eating with podi?? Try it, taste it. It is so tasty and stomach filling. Just one big rotti (made of 6 laddles of batter ) or two mini rottis(made of 3 laddles of batter ) will be a heavy breakfast and you don't feel hungry for hours. You can have this for dinner.

People get confused between Minapa Rotti and Dibba Rotti. Dibba Rotti is made with raw Urad dal, raw rice and butter milk. I will post that soon.
Check this link for How to make Idli batter.
Check this link for Chutneys and Podi recipes 




Oil

  1. Heat a small wok or thick pan. Add 2 teaspoon of oil and then pour 3 laddle full of idli batter. This is make a mini Minapa Rotti. For a big one you need 4 teaspoon of oil and 6 laddles of batter.
  2. After 10 minutes the bottom of rotti turns golden brown. Now with a flat spatula gently take the rotti out. By keeping the rotti in the middle of the spatula turn it into the pan / wok and cook it again for 2-3 minutes. Back of the spoon or tooth pick should out clean when you insert it into the rotti. Then it is ready.
  3. You can eat with any chutney or podi. 




Monday 17 November 2014

Easy Lettuce Salad Recipe



Salads are so easy to make and they are healthy. It is always to good to include it in our meals. Lettuce salad is a healthy and tasty salad. Fresh onions brings crunchiness and tomato brings a little more taste to this. Seasoning to this is also very simple.



2 cups of Lettuce
1 Onion
1 Tomato
Salt as needed
Black Pepper Powder as needed
1-2 teaspooons Lemon Juice

  1. Tear lettuce into pieces. Cutting lettuce with knife changes its colour. Slice onion and tomato. Add salt, black pepper powder and lemon juice to vegetables. Toss them well and have it.
  2. Have healthy salads in every meal.




Thursday 13 November 2014

Ribbon Murukku ( Pakoda ) Recipe - Diwali Snacks




Ribbon Murukku (Pakoda) is an easy to make, crispy,spicy, timepass savoury snack. Snacks like these are mostly made during Diwali but can also be as evening snack along with coffee / tea.

Snacks are always favourite for kids. Instead of giving them store bought food, we can give them some easy homemade snacks. Their hungry little tummies will be satisfied with these after school.







1 cup Rice Flour
1/4 cup Besan
1/4 teaspoon Ghee
1/2 teaspoon Hing / Asafoetida
1 1/2  teaspoon Red Chilli Powder
3/4 teaspoon Salt
Water as needed
Oil for deep frying


  1. Heat Oil for deep frying. Mix all flours and powders. Add water to make a soft dough. 
  2. Place the plate with a wide hole (ribbon murukku plate) in the murukku press and then place the dough. Now press the dough in circular shape in oil. When the murukku turns golden brown on one side flip it, cook it till other side also turns golden brown. Take it out onto a absorbant paper. 
  3. Store it. Have it as evening snack.




Sunday 9 November 2014

Andhra Mango Pickle - Avakaya/ Avakay / Avakai




Avakai literally means raw fruit with mustard (Ava- mustard, kai - raw fruit). I don't understand why people talk more about andhra biryani but according to me, avakaya is the most famous Andhra's recipe.  When the mango season starts in Andhra you can see all the ladies cleaning jars and getting ready to prepare avakaya.  Though we prepare many other varieties of pickles Avakaya/ Avakay (Raw Mango pickle) is the most prepared and the tastiest pickle. This is the king of pickles. 

 Every step in making this pickle needs to be done carefully. As kids we used to have so much fun during our summer holidays watching elders do all the work. Cutting mangoes is an art. You must cut it till the core. You need a sharp knife for this and need to cut the pieces along with the kernel (dippa in telugu). This gives a long shell life to the pickle. Make sure every piece of mango has a kernel.  You can use til oil or sesame oil for this pickle which enhances the taste.

All of us in our family including kids are big fans of pickles. So, pickles are must haves at home. Make this tempting avakaya.




6 Medium sized Mangoes
3/4 cup Mustard seed Powder
3/4 Red chilli Powder
1 tablespoon Fenugreek Seeds
3/4 cup Salt
1 cup Oil


  1. Wash and wipe mangoes with a dry cloth. All the utensils, jars used to make pickles must be completely moist free. Keep the jars in sun a day before making pickles. Cut mangoes into two halves. Take the seed out and clean the inside portion with a dry cloth. Cut them into 1 inch size pieces. Dry them on a dry towel till you prepare spices for the pickle.
  2. Grind mustard seeds and fenugeek seeds to a fine powder.
  3. In a big bowl, mix mustard powder, red chilli powder and salt. Add oil and then add cut mangoes.
  4. Apply the mixture all over the mango pieces with your hands. Mix these well.Transfer this into jars, cover it and keep it aside for 2-3 days. After a day mix everything well again and taste the pickle for salt and spice. Add more salt, red chilli powder if needed.
  5. Mix the pickle everyday for 2-3 days. You can start eating the pickle from the third day. 
  6. Serve with curd rice or with hot rice and ghee or with dal . Mudda pappu (cooked and mashed tuar dal) and avakaya is a wonderful combination.