Abhi's delicious delights n traditional indian recipes

TASTY PUNUKULU

2009-11-18T16:41:00.001-05:00

INGREDIENTS:-

idli batter/idli pindi-2 cups
onions-1
green chillies-2
maida/all purpose flour-3 tsp
curry leaves/karve paku-a few
salt-to taste
oil-for deep fry

PROCESS:-

1.Cut onions,green chillies and curry leaves into small pieces.

3.Heat the oil in pan.Then take the batter in to small rounds and put them in the hot oil.

4.Fry them till they turn light golden brown colour.

5.Take them onto a paper towel to drain out excess oil.

SERVE HOT WITH PEANUT/TOMATO CHUTNEY...TASTES SUPERB.

ALOO BREAD BONDA

2009-11-09T15:31:00.000-05:00

INGREDIENTS:-

Aloo-3 (boiled n skin peeled off n mash it )
onions- 1 (cut into small pieces)
green peas-1/2 cup(boiled)
green chillies-2
gingergarlic paste-3/4 th tsp
turmeric pwd-1/4 tsp
chilly pwd-1/2 tsp
garam masala -1 tsp
salt -as per taste
coriander- handful
bread-7 or 8 slices
oil- for deep fry

FOR SEASONING:-
mustard seeds
jeera
curry leaves

PROCESS:-

1.First we should prepare the curry for bondas.For that add oil in a pan ,then add mustard seeds,jeera n curry leaves .
2.Now add onions ,green chillies n fry til golden brown .
3.Den add ginger garlic paste n fry 4 sum time
4.Now add turmeric pwd,chilly n garam masala pwds n saute well
5.den add mashed alu n green peas n fry 4 sum time

6.Atlast add coriander

Now the curry is ready..mix it well n let it cool 4 sum time.Now make small balls with the curry .

Now take the bread n dip it in water or milk n keep the aloo balls in between the bread n make it like bondas(round balls). In between keep the oil on the pan 4 deep frying.

Now when bondas r ready ,deep fry in oil til light golden brown color.It hardly takes only 1 or 2 mins bcoz the bread gets fried very soon.

Now the crispy bread bondas r ready 2 eat.

SERVE WITH TOMATO KETCH UP........

GUVAR/GORCHIKKUDUKAYA/CLUSTER BEANS FRY

2009-11-06T14:58:00.000-05:00

INGREDIENTS:-

guvar/cluster beans/gorchikkudukaya-1 lb (cut into small pieces)
red chillies-3 (u can increase according to ur taste)
jeera/cumin seeds-1/2 tsp
garlic cloves/vellulipayalu-4
salt-as per taste
turmeric pwd-1/4 tsp
grated coconut(fresh/frozen)-3 tsp
peanut powder-2 tsp
oil-2 tsp

PROCESS:-

1.Clean and cut guvar and boil it with enough water in a pan with some salt and turmeric pwd for about 20 mins.

2.Take red chillies,cumin and garlic cloves in a mixer/blender and make it into a paste.

3.Keep the paste aside.

4.Heat a pan, add oil and fry the grinded paste for about 2 mins.(Make sure that that it doesn't get burnt).

5.Now add the boiled cluster beans and fry for about 20-25 mins/ till they become soft.

6.Now add enough salt,peanut powder and grated coconut and mix well and switch off the flame and serve

SERVE WITH HOT RICE AND TASTY SAMBHAR BY SIDE.....

POTLAKAYA PERUGU PACHADI

2009-11-06T14:49:00.002-05:00

INGREDIENTS:-

potlakaya/snake gourd-1
green chillies-3 to 4
curd-4 to 5 tsp
ginger-1 inch
salt-to taste
turmeric pwd-1/4 tsp

FOR SEASONING:-

mustard seeds/aavalu-3/4 tsp
jeera/cumin seeds-1/2 tsp
menthulu/fenu greek seeds-1/2 tsp
curry leaves- a few
oil-2 or 3 tsp

PROCESS:-

1.Peel off the skin of snake gourd and chop into small pieces.
2.Heat a pan ,add oil and fry green chillies and keep aside. In the same pan,add the oil and do the seasoning.

3.Then add chopped snake gourd pieces ,turmeric pwd and fry till the pieces turn soft and keep aside.

4.Mean while,in a mixer grind green chillies and ginger and keep aside.
5.Now take curd in a bowl and beat it well.

6.To that add grinded ginger-green chillies paste,salt and mix well.

7.Now to that add the fried snake gourd piecesn mix well.

8.Mix it well ,check for salt and then serve.

SERVE IT WITH HOT RICE.TASTES AWESOME...

MASALA VADA

2009-10-27T15:25:00.003-04:00

INGREDIENTS:-
chana dal-1 or 2 cups
onion-1(chopped finely)
green chillies-2 (chopped finely)
coriander-1/4 bunch
curry leaves-6or 7
salt-as per taste
turmeric pwd-1/2 tsp
chilly pwd-3/4 tsp
ginger garlic paste-1/2 tsp
garam masala pwd-1/2 tsp
oil-for deep fry

PROCESS:-

1.Soak the chana dal in water for 2 or 3 hrs.
2.Then drain the water n grind in to a coarse paste in a mixer.
3.Cut onions,green chillies n coriander n keep aside.

4.Now take grinded chana dal in a bowl n mix all the ingredients.

5.Now take small amounts of grinded chana dal n make them like small vada on a polythene cover(so that they dont stick) n fry it in oil til golden brown color.

6.Now take them on to a tissue paper to drain out excess oil.

SERVE THEM HOT WITH TOMATO KETCHUP OR WITH GREEN CHUTNEY N KIDS WILL LOVE 2 EAT THESE VADAS....................

TOMATO MASALA UTTAPAM

2009-10-09T15:50:00.000-04:00

Its one of the instant breakfast that we can get ready in about 1o mins.Its very easy n tasty recipe too....

INGREDIENTS:-
Rice flour/Biyyam pindi- 3tsp
maida/all purpose flour-3tsp
senaga pindi or besan-1 tsp
onion-1
Tomato-1
green chillies-2
coriander/cilantro-handful
ginger-1/2 inch piece
jeera-1 tsp
curry leaves powder(karvepaku podi)-1 tsp (optional)
salt
oil

PROCESS:-

1.cut onions ,tomatoes, coriander ,ginger n green chillies into small pieces as shown here.

2. Now add all the above ingredients including riceflour,besan,maida , jeera n salt except oil with enough water to make it into a dosa batter consistency.

3.Now ,heat the pan n spread the mix on the pan like a dosa n put sum oil on the sides..

4. When one side gets roasted,turn on to the other side.n u'l notice that it looks very color ful too..

SERVE IT WITH PEANUT CHUTNEY .TASTES VERY DELICIOUS.

CARROT MUFFINS

2009-10-06T09:22:00.000-04:00

INGREDIENTS :-

raisins-1/2 cup
cashews-1/2 cup
warm water-2 cups
all-purpose flour/maida -2 cups
baking powder -1 tsp
salt-3/4 tsp
ground cinnamon/dalchina-1 tsp
eggs -4
vegetable oil
sugar-3/4 cup/as per taste
carrots-3

PROCESS:-

1.First grate the carrots and keep aside.

2.Then beat together eggs,sugar and water.

3.Then to that add all purpose flour and mix it well.Then add ground cinnamon pwd.

4.Now to that add the grated carrots and mix it well.

5.Now add half of the raisins and cashews.

6.Take the muffin pan/cup cake pan and grease the bottom with butter/oil and fill the cup cakes till 3/4 only and not completely.(BECAUSE THEY HAVE THE TENDENCY TO RAISE )And sprinkle the rest of the raisins and cashews on the top.

7.Preheat the oven to 350 F or 180 C for about 10-15 mins.Then place the muffins in the oven and bake them for about 20-30 mins/till the tooth pick inserted in to the muffin comes out clean without anything sticking to it.

8.Let it rest for 10 mins.Then remove muffins from the pan n enjoy!!!!!
U WILL SEE CHILDREN WILL LOVE TO EAT THIS CARROT MUFFINS

ANDHRA SPL CHICKEN CURRY

2009-09-08T14:49:00.000-04:00

INGREDIENTS:-

Chicken -2 lbs
onions- 3
tomatoes-1
green chillies-3-4
cloves-3
elachi -2
cinnamon-small stick
cashews-2/3 tsp
curry leaves
ginger garlic paste-1 tsp
oil- 3tsp
coconut (fresh /frozen)- 1 cup
poppy seeds/gasa gasalu-2 tsp
garam masala pwd- 3 tsp
coriander - for garnishing

FOR MARINADE:-

turmeric pwd-1/2 tsp
chilly pwd-2-3 tsp
salt -to taste
ginger garlic paste-1tsp
oil-1 tsp
garam masala- 1tsp

PROCESS:-

Cut n clean the chicken properly.Now take a bowl add 1 tsp oil,salt,ginger garlic paste, chilly ,turmeric pwd n garam masala n mix well .To dat add chicken pieces n mix well n set it aside.
Cut onions ,tomatoes n green chillies into pieces
Make a paste of coconut n poppy seeds with little water n keep aside.

4.Now take a pan ,add oil n den put sum cloves,cardamom,cinnamon n fry for a min.Den add cashews n curry leaves n fry for a sec.Now add ginger garlic paste n fry for a min n den add onions n green chillies n fry till onions turn golden brown.

5.Now add tomatoes n let dem cook for 5 mins.Add salt n turmeric pwd.

6.Now add the marinade n let it cook for 15-20 mins
THE WATER AUTO MATICALLY OSES OUT FROM CHICKEN SO WE NEED NOT ADD MUCH WATER IN CHICKEN CURRY
7.Den add chilly pwd, n sum water n let it cooks til the chicken becomes soft n water evaporates.
8.Atlast add garam masala n coriander n saute for 5mins n switch of the flame .

SERVE WITH HOT RICE /DUM BIRYANI WITH ONIONS

CARROT IDLI

2009-08-28T15:09:00.000-04:00

INGREDIENTS:-

Idli batter-1 cup
carrot - 1 cup
salt
peanut chutney

PROCESS:-

1.Take idli batter in a bowl n add enough salt.

2.Grate the carrot n keep aside.

3.Take the idli plate n fill all the rounds n sprikle shreded carrot on that n put it in the idli cooker for about 15- 20 mins.

4.Switch of the flame n rest it in idli cooker for 5 mins.Now th idli is redy to serve.

SERVE HOT WITH PEANUT OR ANY CHUTNEY.

TIP:- TO AVOID STICKING OF IDLI 'S TO THE PLATE ADD 1 DROP OF OIL AT THE BOTTOM N SPREAD IT BEFORE PLACING THE BATTER.

CHILLY CHICKEN

2009-08-27T14:32:00.006-04:00

Chilly chicken -the names itself denotes that its very spicy ...n of course its very tasty too ..but one can decrease the spiceness by reducing the no.of green chillies in the recipe n enjoy the same taste too.....

INGREDIENTS:-

FOR MARINADE:-

boneless chicken-1/2kg or 2 lbs
cornflour 1 n 1/2 tsp
chilly pwd -1 tsp/as per taste
salt- to taste
turmeric pwd/pasupu-1/2tsp
pepper/miryala pwd-1 tsp
egg white -2
ginger garlic paste-1 tsp
oil-4 tsp
red/orange food color-2 or 3 drops (optional)

FOR SESONING:-

Curry leaves-few
onions-1
green chillies-10 - 12
soya sauce-2 tsp
vinegar/lemon juice-1 tsp
coriander - for garnishing
ajinomoto/taste salt-1 tsp

PROCESS:-

1.Clean n cut chicken into 1 inch pieces.Now marinate the chicken with the above said marinade ingredients n keep aside.

2.Now heat a non stick pan,add oil n put all the chicken pieces n fry them well till they r cooked..(it takes nly for about 15-20 mins for the chicken to get fried.)

3.Remove them from the pan n keep them onto a paper towel to drain out excess oil.

(NOTE:-U CAN ALSO STOP THE PROCESS TILL HERE IF U DONT HAVE SOY SAUCE N ALL BCAUSE EVEN THIS TASTES WONDERFUL...)

4.Now cut onions into cubes n green chillies slit length wise n keep aside.

5.Heat a pan add 1 tsp oil then add green chillies n curry leaves n fry for a second.Then add onions n fry till they turn golden brown color.

6.To dat add soya sauce ,vinegar/lemon juice n mix well.Then add the fried chicken pieces n mix it well n saute for another 5 mins.

7.Finally add chopped coriander n switch of the flame after 5 mins.

SERVE WITH HOT DUM BIRYANI N ONIONS BY SIDE......

NOTE:-

1) U CAN ALSO DEEP FRY THE CHICKEN PIECES IF U WANT...BUT HERE I SHALLOW FRIED THEM...
2) U CAN ALSO USE LEMON JUICE INSTEAD OF VINEGAR BECAUSE LEMON JUICE IS A GOOD SUBSTITUTE FOR VINEGAR.

3) ONLY USE EGG WHITE WHEN U DEEP FRY BECAUSE IF U TAKE YELLOW YOLK ALSO THE OIL WILL POP OUT AS U FRY THE CHICKEN .

TAMALAPAKU/BETEL LEAVES BAJJI

2009-08-27T14:21:00.000-04:00

Tamalapaku /betel leaves is commonly used for devotional purposes n many of them dont know that we can make bajjis out of it.Its very easy n very tasty that is done within 20 mins.

INGREDIENTS:-

Tamalapaku/Betel leaves:-6 leaves
Besan flour/senaga pindi-1 cup
turmeric pwd -1/4 tsp
chilly pwd- 1/2 tsp
Vamu/Ajwain seeds-1 tsp
salt- to taste
bahing soda-1/4 tsp
oil- for deep fry

PROCESS:-

1.Clean n cut the leaves into a nice shape of our choice.

2.Take a bowl ,and add besan,turmeric ,chilly pwd ,baking soda salt n ajwain seeds n make it like a thick batterwith water.(Make sure dat the batter should not be so loose).

3.Heat enough oil in a pan.when the oil gets heated dip each cut leaves in the batter n put in the oil n fry til they turn light golden brown.

4.After they are done ,remove them on to a paper towel ,to drain out excess oil.

SERVE HOT WITH TOMATO KETCH UP /ONIONS...

CRUNCHY FISH CHOPSTICKS

2009-08-26T15:06:00.001-04:00

INGREDIENTS:-

boneless skinless fish fillets-2
corn flour-2 tsp
turmeric pwd/pasupu-1/2 tsp
chilly pwd-1 tsp
gingergarlic paste-1 tsp
pepper pwd-1 tsp
salt- to taste
egg white-1
red food color-1 or 2 drops (optional)
oil-for deep fry

PROCESS:-

1.Cut fish fillets into thin 1 inch pieces .

2.Den take a bowl n add all ingredients along with fish except oil n then mix them well n keep aside.

3.Heat a pan,add oil n when the oil gets heated up,add marinated fish pieces n fry well till they turn reddish brown/golden brown.

4.Then drain them onto a paper towel to remove excess oil.

SERVE AS A APPETIZER BEFORE LUNCH OR DINNER WITH ANY SOUP OF UR CHOICE!!!

VEG NOODLES

2009-08-26T14:38:00.001-04:00

INGREDIENTS:-

noodles - 1 pack
carrot -1
cabbage -1 cup
green pepper/capsicum-1 cup
green chilles-3
spring onions-1/2 cup
soyasauce -2 tsp
green chilli sauce-2 tsp

ajinomoto/taste salt- 3/4 tsp

chilly pwd- 1/2 tsp

salt- to taste

oil- tsp

PROCESS:-

1.Cut carrot n cabbage into thin slices n capsicum into small pieces n keep aside.

2.Mean while,heat a pan ,add sufficient water to boil noodles.When water gets boiled ,add noodles n fry for only 2 mins.(NOT MORE THAN THAT,BECAUSE IF BOILED FOR MORE TIME THEY GET A MASHY TEXTURE).Then drain out remaining water n add a tsp oil on wide plate to avoid sticking.

3.Heat a pan ,add oil n fry cabbage,carrot n capsicum til they become a bit soft.

4.Then add sum salt,ajinomoto,chilly pwd n green chilles n fry for a min.
5.Then add soya sauce,green chilli sauce n saute for a min.

6.Then add boiled noodles n mix well.Then check for salt n then let them cook for 5 mins.

7.Then atlast add chopped spring onions n saute for another 5 mins n then switch of the flame n then serve.

SERVE HOT WITH TOMATO KETCH UP AND ONIONS BY SIDE...

NOTE:-I ALWAYS PREFER CHINGS SOY AND CHILLI SAUCE BECAUSE THE TASTE COMES OUT REALLY WELL.

PALAK PANEER/SPINACH WITH COTTAGE CHEESE

2009-08-25T14:20:00.007-04:00

INGREDIENTS:-

Palak/palakura/spinach-1 bunch
paneer -250 gms
onions-1
green chillies-3
tomatoes-1
coriander-1/2 cup
jeera/cumin seeds -1 tsp
dhaniya/coriander pwd-1 tsp
ginger garlic paste-1 tsp
garam masala pwd-1 tsp
salt- to taste
oil-3 tsp

PROCESS:-

1.Cut spinach,coriander n 2 green chillies n boil them with enough water with atsp of jeera.
2.Boil tomato with sum water n remove the skin n keep aside.
(NOTE:- U CAN ALSO MICROWAVE TOMATO FOR 1-2 MINS WITH SUM WATER IN A BOWL.THE SKIN COMES OUT VERY EASILY)
3.Cut paneer in to 1/2 inch cubes n keep aside.

4.Now make a paste of the spinach mixture n tomatoes separately in a mixer/blender.
5.Heat a pan ,add oil n fry paneer till light golden brown n keep aside .

6.In the same pan ,add 1 tsp oil n then add jeera n fry for a sec.Den add onions,greenchillies n gry til they turn golden brown.
7.Then add gingergarlic paste n fry for a min.

8.Then add the tomato puree n fry for 1 min.

9.Then add the palak paste n fry for a few mins.Then add coriander pwd , garam masala pwd n salt n mix well.

10.Then add the fried paneer cubes n then add sum water n let the paneer cubes get cooked in the palak paste for about 15-20 mins.

11. Switch of the flame n then serve.

SERVE HOT WITH ROTIS/PARATHAS.

CARROT PARATHA

2009-08-25T14:14:00.001-04:00

Its yet another simple n a very delicious recipe that all will love to eat.And that too as it contains carrot its very nutritious too n it looks very colorful...

INGREDIENTS:-

wheat flour - 1 n 1/2 cup
carrot-1 cup
green chillies -2
coriander/cilantro
oil - 2 tsp
water

PROCESS:-

1.Cut green chillies,chop coriander very finely n grate the carrot n keep aside.

2.Take a bowl n add all the ingredients n knead it into a soft dough.

3.Make small balls out of it.

4.Sprinkle some flour n roll the balls like chapathis on a flat surface.

5.Heat tawa/pan n roast each paratha till sone dark spots appear on both sides.

SERVE IT HOT WITH PALAK PANEER /ANY CURRY WITH ONIONS...TASTES SUPERB!!!!!!

SIMPLE ALOO - COCONUT FRY

2009-08-24T15:43:00.002-04:00

INGREDIENTS:-

potatoes-3
green chillies-2
grated coconut-3 tsp (fresh/frozen)
chilly pwd-3/4 tsp
turmeric pwd-1/4 tsp
salt

FOR SEASONING:-

Cumin seeds/jeera
mustard seeds
chana dal/pachi seanga pappu
mina pappu/urad dal
curry leaves
dried red chillies/yendu mirchi
garlic cloves-3crushed

PROCESS:-

1.Cut potatoes in to small pieces n green chillies slit wise.

2.Heat a pan ,add oil n do the seasoning.

3.Then add potatoes,green chillies n fry for 5 mins.Den add salt n turmeric pwd n fry for another 5 mins.

4.Den add chilly pwd n mix well.

5.Den add fresh/frozen grated coconut n mix well and fry for another 10 mins n switch of the flame n serve.

SERVE HOT WITH RICE OR ROTIS.

RAVVA KESARI BOORELU/SOOJI HALWA BOORELU

2009-08-24T15:16:00.002-04:00

INGREDIENTS:-

Bombay ravva/upma ravva/soji coarse - 1 cup
sugar - 1 cup
Dosa batter -2 cups (rice+urad dal =dosa batter)
water -2 cups
elachi/cardamom pwd -1 /2 tsp
ghee -2 tsp
oil

PROCESS:-

PREPARING RAVVA KESARI:-

1.Take ghee in a pan n fry bombay ravva for 2 mins till it leaves a nice aroma..
2.Then take water n bring it to a boil n then add ravva n stir continuously so that no lumps are formed.

3.Add elachi pwd,sugar n left over ghee n stir in.

4.Once it is done ,let it cool down n make small balls out of it n keep aside.

5.Make a dosa batter of thick consistency by adding little water n den add a pinch of salt

6.Heat a pan ,add enough oil for deep fry. Dip in each of the balls in dosa batter n put it in the oil n fry till they turn into golden color

7.Take on to a paper towel to drain out excess oil.

SERVE HOT!!!!

NOTE:- WE SHOULD ADD ONLY A PINCH OF SALT IN THE DOSA BATTER .ELSE THE TASTE DIFFERS.

CHANNA SEASONING/SENAGALA TALIMPU

2009-08-24T15:12:00.000-04:00

INGREDIENTS:-

channa/senagalu -1 n 1/2 cup
chilly pwd-1 tsp
turmeric pwd-1 /4 tsp
salt- to taste

FOR SEASONING:-

mustard seeds
chana dal/senaga pappu
urad dal/ mina pappu
curry leaves
dried red chillies/yend mirchi
garlic cloves - few crushed
oil

PROCESS:-

1.Soak the channa in water over night.The next day drain water n pressure cook it with enough salt for 1 whistle

2.Heat a pan ,add oil n do the seasoning.

3.Den add the boiled channa n fry for vfew mins.Den add salt, turmeric n chilly pwd n mix well n fry for another 5mins n switch of the flame.

SERVE IT HOT WITH EITHER PULIHORA OR EAT IT LIKE THAT WITH ONIONS N A TSP OF LEMON JUICE !!!!!

SWEET PONGAL/CHAKKARA PONGAL

2009-08-24T14:33:00.004-04:00

INGREDIENTS:-

rice - 1 cup
moong dal/pesarapappu- 1/2 cup
jaggery /bellam - 1 cup or more (as per taste)
cashews -2 tsp
raisins/kismis- 2 tsp
ghee-3 tsp
water-3 cups
milk- 1 cup
coconut- small piece
cardamom/elachi pwd-1 tsp
saffron - few (optional)

PROCESS:-

1.Clean moong dal n rice together .

2.Take a pan add water along with moong dal n rice n let it cook till 75 percent

3.Meanwhile, cut coconut into small pieces n keep aside

4.Heat a pan ,add ghee ,n fry raisins n cashews n keep aside.

5.Grate the jaggery into small pieces n keep aside.

6.When its 75 percent cooked add milk n let it cook .Stir in between else the rice gets sticked to the bottom of the pan.

7.Now add cardamom pwd ,enough grated jaggery n stir in till it gets melted.Den add coconut pieces n stir in again n let the rice cook completely til it gets a little mashy texture.

8.Now add in enough ghee (or u can also add butter) n a few strads of saffron n fried raisins n cashews n mix it well .

SERVE HOT!!!!!!!!

NOTE:-

1) U CAN ALSO ADD SUGAR INSTEAD OF JAGGERY BUT JAGGERY GIVES A SPECIAL FLAVOUR TO THE DISH.

2)U NEED TO ADD MILK N JAGGERY AFTER THE RICE GETS 75 PERCENT COOKED BECAUSE THE RICE DOESNOT GET EASILY COOKED IF U ADD MILK IN THE BEGINNING.

TAMARIND PULIHORA

2009-08-24T08:30:00.000-04:00

Hii friends....hru?how did u celebrate ganesh chaturthi? Hope u all had a wonderful day....yesterday i also enjoyed a lot prayin to lord ganesha n preparing dishes n all n offering to the god as nivedyam.But after that , i was a bit busy going to the temples n all n so i couldnot post any recipe i did yestday...very sorry for that...

INGREDIENTS:-

Rice -2 cups (sona masori/basmati/long grain rice)
turmeric pwd-1/2 tsp
salt-as per taste n oil -2 tsp
tamarind pulp-1 cup (extract it thickly)
aava pindi/mustard seeds pwd-1 tsp

FOR SEASONING:-

mustard seeds,curry leaves
chanadal/senaga pappu-1 tsp
urad dal/minapappu- 1 tsp
methi pwd/menthulu pwd-1/2 tsp (optional)
peanuts,cashews and oil

PROCESS:-

1.First we need to prepare the tamarind gravy ...for dat ,take a pan add oil n do the seasoning..

2.Then add the tamarind pulp,salt,methi n turmeic pwd n let it boil for 15 mins .Then switch of the flame
(NOTE:- U CAN EVEN STORE THIS FOR MANY DAYS N USE IT BUT U SHOULD STORE IT IN AN AIR TIGHT CONTAINER.)

3.Cook the rice with enough water n spread it on to a wide palte n let it cool.( NOTE:- RICE SHOULD NOT BE MASHY)

4.To the cooled rice add 2 tsp oil,aava pindi,turmeric pwd n enough salt n mix once.Then add enough the prapared tamarind pulp n mix well.
5.Take a pan,add oil n do the seasoning once again with mustard ,jeera,chana n urad dal n dried red chilli n curry leaves.Add it to the above rice n mix well

TASTES VERY GOOD.ALONG WITH IT U CAN HAVE CHANA i.e CHANAGALA TALIMPU...

KUDUMULU

2009-08-24T03:30:00.004-04:00

INGREDIENTS:-

biyyam ravva/rice ravva-1 cup
chana dal/pacchi senaga pappu -4 tsp (soak it in water for atleast 1/2 hr)
grated pachi kobbari (fresh/frozen)-3 tsp
salt-as per taste
water-1 n 1/2 cup
jeera (optional)

PROCESS:-

1.Take biyyam ravva , soaked chanadal,n gratec cocont n keep aside.

2.Take 1 n 1/2 cup water in a pan n add salt n bring it to a boil.Then add rava,senaga pappu n coconut n stir continuously so that no lumps are formed.

3.When its ready let it cool n make mediem sized balls out of it.

4.Take an idli pan or a bowl n place the kudumulu in that n place it in the idli cooker/pressure cooker (without whistle) n pressure cook it for 20 mins.

5.Let it cool for some time n den serve

SERVE IT HOT WITH COCONUT CHUTNEY OR MANGO PICKLE

VINAYAKA CHAVITHI SUBHAKANKSHALU/HAPPY GANESH CHATURTHI

2009-08-23T09:00:00.003-04:00

Hii friends....
mee andariki vinayaka chavithi subhakankshalu...i wish u a very happy ganesh chaturthi...Ganesh Chaturthi festival or Vinayaka Chavithi is the festival dedicated to Lord Ganesha celebrated on Chaturthi or Chavithi during the month of bhaadra or Bhadrapada (July – August). Ganesh Festival marks the birthday of Lord Ganesha, also called as Vinayaka and Ganapati. In 2009, the date of Ganesh Chavithi is August 23, Sunday.

Ganesh Chaturthi festival is celebrated for more than 9 days, starting from Ganesh Chaturthi, during the month Bhaadrapada, which is called Ganesh Navaratri. After Ganesh Navratri, worshipping Lord Ganesh for 9 days or more than 9 days in Ganesh Mandap, Ganesha idol is immersed in water bodies. This ritual is called as Ganesh Nimajjan or Ganapati Visarjan.

Significance and importance of Ganesh Chaturthi Festival:

People believe that on Ganesh Chaturthi Festival, Lord Ganesha, son of the diving couple, Lord Shiva and Goddess Parvati, bestow his presence fro all his devotees. Ganapati is considered as the Aadideva, who is worshipped before all Gods in every puja and ritual. Ganesh Chaturhti Festival is widely celebrated in Maharashtra, Gujarat, Goa, Andhra Pradesh, Karnataka and Tamilnadu. This festival is also celebrated among the Hindu communities in Nepal and Sri Lanka.

So i am very happy to start my blog on this very important day.I hope all will have a very wonderful day enjoying ganesh chaturthi ..On this ocassion we prepare many dishes to offer to the god as nivedyam like pulihora,sweet pongal, bellapu taalikalu/undrallu n main among them is KUDUMULU(a favourite dish that lord ganesha likes).....n pray to the god for the happiness of the beings...

ONCE AGAIN A HAPPY GANESH CHATURTHI TO ALL.....
GANAPATHI BAPPA MORIYA.....

SPRING ONIONS/SCALLION STEMS DAL/ULLI KADALA PAPPU

2009-08-22T13:56:00.009-04:00

INGREDIENTS:-

Toor dal /kandi pappu-1 cup
spring onions-1 (chopped finely)
tomatoes-1
green chillies- 2
turmeric pwd- 1/2 tsp
chilly pwd- 1 tsp
salt- to taste
fresh/frozen grated coconut-3 or 4 tsp
tamarind- small lemon size
oil

FOR SEASONING:-

mustard seeds
urad dal/mina pappu
chana dal/pacchi senaga pappu
curry leaves
garlic cloves
dried red chillies
hing/inguva

PROCESS:-

1.Cut spring onions,green chillies n tomatoes n keep aside.

2.Clean n cook the toordal in a pressure cooker till 4 whistles n mash it n keep aside .
3.Meanwhile,heat a pan n add oil n fry spring onions for 5 mins.

4.Now to the cooked dal add turmeric , chilly pwds,salt,tomatoes,fries sring onins,green chillies,grated coconut n tamarind juice n let it cook well till the tomatoes n spring onions become soft.

4.Take the seasoning ingredients n keep aside

5.Now heat a pan ,add oil n do the sesaoning.

6.Add it to the cooked toor dal n mix it well.

NOW SERVE IT HOT WITH WHITE RICE AND PAPADS BY SIDE.

BRINJAL MASALA STIR FRY

2009-08-21T20:30:00.000-04:00

INGREDIENTS:-

Brinjals -6-7
onions-1 (slit lengthwise)
green chillies-2-3
senagapindi/besan -1 n 1/2 tsp
yendumirchi /dried red chillies-3-4
sugar-3/4 tsp
salt- as per taste
cumin/jeera seeds-3/4 tsp
nuvvula/sesame pwd-1 or 2 tsp
oil -3 tsp
chopped coriander -for garnishing

FOR SEASONING:-

Mustard seeds
chana dal/pachi senaga pappu
urad dal /minapappu
curry leaves

PROCESS:-

1.Cut onions,green chillies, brinjal n keep aside.

2.Heat oil in a pan,do the seasoning.Den add onions n green chillies n fry till onions turn golden brown.

3.Den add the brinjals n fry for 5- 10 mins.

4.Meanwhile ,in a mixer take yendu mirchi/red chillies,besan/senaga pindi,cumin seeds n sugar n grind it into a fine powder n keep aside.

5.To the fried brinjal ,now add salt,turmeric n chilly pwds n mix well n fry for another 5 mins.

6.Den add sesame pwd,grinded powder n mix well let it be for 5 mins n finally garnish with chopped coriander.

SERVE WITH HOT WHITE RICE OR ROTIS.

CHICKEN MANCHURIA

2009-08-20T15:51:00.000-04:00

INGREDIENTS:-

FOR MARINADE:-

Boneless chicken -2 1bs
corn flour - 4 tsp
besan flour /senaga pindi-2 tsp
egg white -1 or 2
chilly pwd-1 tsp
turmeric pwd- 1/4 tsp
Ajinomoto( taste salt) -1/2 tsp
salt- to taste
garam masala pwd- 1tsp
ginger garlic paste- 1 tsp
Orange red color-2/3 drops
oil -for deep fry

FOR SEASONING:-

soya sauce-2 tsp

greenchilli sauce-2 tsp

ginger-1 inch (finely chopped)

garlic-6 cloves or any no(finely chopped)

onion-1 (cut into slit wise)
spring onions -finely chopped

green chillis-2

coriander- handful

cashews- handful

PROCESS:-

Cut the boneless chicken into small pieces.
To dat chicken add all the marinade items listed above n mix it well n let it marinate for 15- 20 mins.

3.Heat a pan n put oil in it for deep fry.After it gets heated up ,put the chicken pieces n deep fry in it till the piece sturn reddish brown.

4.Take them on to a paper towel to drain out excess oil.

5.Now keep the seasoning.

6.Take a pan ,add oil n fry the onions,gingergarlic ,green chillies .

7.Now add soy n chilli sauce n saute for another 2 mins.

8.Now add the fried chicken pieces n mix well for another 5 mins.

9.Finally garnish with chopped coriander

SERVE AS A SIDE DISH WITH HOT BIRYANI

PANEER SOUP

2009-08-19T15:36:00.005-04:00

Its a very easy and a very tasty recipe that is done with 15-20 mins if we have all the vegetables cut ready.Its also a very healthy recipe as it contains all the vegetables of high nutritional value
n here is the process.

INGREDIENTS:-

Paneer - 1 cup (cut into long slits)
cabbage-1/2 cup ( chopped slitwise)
carrot - 1/2 cup (cut slitwise)
spring onions - 1/2 cupchopped finely
onions-1
ajinomoto/taste salt -3/4 tsp
salt-to taste
oil/butter-2 tsp
soya sauce-1 tsp
chilli sauce-1 tsp
tomato sauce- 1 tsp
pepper (black/white)-3/4 tsp
water -3 cups
cornflour-2-3 tsps
garlic cloves-chopped finely
lemon juice- 1 tsp

PROCESS:-

1.Cut cabbage,paneer,onions ,springonions n carrot lengthwise n keep aside

2.Heat a pan,add butter/oil n fry onions,then add chopped cbbage n carrot n fry for a few mins.(Don't over fry them )

3.Den add paneer n fry for 1 min.Den add ajinomoto,salt ,pepper pwd,garlic cloves,all the sauces n saute for 1 min .

4.Den add 3 cups of water n bring to a boil.Den add 1 tsp of vinegar/lemon juice

5.Atlast add chopped spring onions n saute for another 1 mins n switch of the flame .

SERVE HOT WITH ANY APPETIZERS OR WITH PAPADS.

METHI PARATHA

2009-08-18T15:05:00.000-04:00

INGREDIENTS:-

Methi leaves/manthaku/fenugreek leaves -1 whole
green chillies-2
chilly pwd- 1 tsp
whole wheat flour/goduma pindi-2 cups
ginger garlic paste - 1 tsp
cumin seeds - 1 tsp
turmeric pwd- 1/4 tsp
garam masala pwd- 1tsp
salt- to taste
oil

PROCESS:-

1.Wash methi leaves n cut only leaves with ur fingers n not stems.

2.Chop methi leaves n green chllies very finely.

3.Take a bowl n add wheat flour,cumin seeds, garam masala ,chopped green chilles ,chopped methi leaves,turmeric n chilly pwds,salt n 2 tsp oil n mix well.

4.Knead it into a soft dough using water.

5.Make small round balls out of it.

6.Spread the flour n press it like a chapathi.

7.Heat the tawa/pan ,put 1 tsp oil n roast the parathas on one side til small black spots appear on the parathas.Den turn on to other side.Put sum oil on sides.

8.The methi parathas are ready to eat now.

ANOTHER PROCESS:-

INSTEAD OF MIXING CHOPPED METHI, U CAN ALSO GRIND IT INTO A PASTE ALONG WITH SUM CHOPPED CORIANDE N GINGER - GARLIC .EVEN THAT TAQSTES GOOD TOO.

SERVE HOT WITH ANY OF OUR FAVOURITE CURRY

EGG CUBES CURRY/EGG PANEER CURRY.

2009-08-17T14:37:00.001-04:00

Egg cubes curry is a recipe in which egg cubes look similar to the paneer n kids will love to eat this curry.It goes well with rice or rotis n is very tasty .

INGREDIENTS:-

Eggs-3
onions-1
tomato 1/2
green chillies-3
turmeric pwd- 1/2 tsp
chilly pwd-1 tsp
dhaniya /coriander pwd-2 tsp
cumin pwd-1/2 tsp
coriander- handful
cumin seed/jeera-1/2 tsp
mustard seeds- 1/2 tsp
curry leaves-few
ginger garlic pastr-1 tsp
milk-1 n 1/2 cup
oil-2 tsp
salt- to taste
orange food color-1/2 drops(optional)

PROCESS:-
1.In a bowl,apply sum oil to it n den add take chilly ,turmeric,cumin,dhaniya pwds,salt n sum jeera seeds n mix it well.now take eggs n mix them with that n beat welln keep aside
2.Take a pressure cooker ,pour sum water n place the bowl in dat n pressur cook it for 15-20 mins without the whistle.

3.After its done cut those eggs in to small cubes as shown here.

4.Cut onions ,tomatoes n green chillies n keep aside.

5.Heat a pan ,add oil n den add cumin ,mustard seeds n curry leaves n let dem splutter.Den add onions n fry till golden brown .Then add tomatoes,ginger-garlic paste,turmeric pwd n fry for 2 mins.

6.Now add milk n stir it continuously so that it doesnot curdle.Den add cumin,coriander n chilly pwds n mix well.

7.Now add cut egg cubes n let dem cook for sum time in the milk (for anout 10 mins).Do check for salt in between.

8.Finally garnish with chopped coriander.

SERVE HOT WITH RICE /ROTIS.......

ANDHRA CHEPALA PULUSU/ANDHRA FISH CURRY IN TAMARIND GRAVY.

2009-08-16T18:15:00.001-04:00

Ahh....CHEPALA PULUSU......this name brings to my mind the memories of my child hood when ever my mom used to clean the fish,cook it n how we use to enjoy the food.Its a very special n a famous recipe in andhra.N u know the curry tastes even more better for the next day than on the day its cooked.so,i hope u try this n u'l like this curry n pls do comment .

INGREDIENTS:-

Fish pieces-5/6
onions-1
tomato-1/2
green chillies -6-7
ginger -1/2 inch
garlic-2-3 cloves
dhaniya/coriander seeds-1 tsp
jeera/cumin seeds-11/2 tsp
poppy seeds /gasa gaslu- 1tsp
coriander-1 whole
chilly pwd-3 tsp
turmeric pwd- 1/2 tsp
salt- as per taste
tamarind extract- 2 cup or more(till we feel sour)
oil

PROCESS:-

1.Clean the fish pieces n marinate it with salt(1 tsp) ,turmeric pwd(1/4 tsp),chilly pwd(1 tsp) n keep it aside

2.Cut onions n tomatoes into pices.

3.Heat a wide pan n put enough oil(little more than we usually take) n fry green chillies.Den add onions n fry till golden brown.

4. In a mixer take dhaniya,jeera,ginger,garlic n poopy seeds n make a paste out of it using little water n keep aside.

5. Now add toamtoes n fry for 1 min.

6.Now add the 1 tsp masala paste wat we did n a 1/2 tsp of turmeric pwd n fry for 1 min.

7.Now add the fish fillets n cook for 1 min .

8.Now turn onto the other side carefully n let it cook for another 5 mins.

9.Now ,pour tamarind juice all over the fish pieces till the fish pieces r completely immersed in water.Do check for salt,chilly pwd etc n add sum chopped coriander to it.

10.Let it cook completely till fish become soft .It takes about 20-25 mins or so.

11.Finally garnish with chopped coriander n switch of the flame.

SERVE HOT WITH HOT STEAMED RICE.TASTY AWESOME.

NOTE :- THIS CURRY TASTES GOOD FOR THE NEXT DAY THAN THE DAY ITS COOKED.

MANGO - COCONUT PACHADI/ KOBBARI MAMIDIKAYA PACHADI

2009-08-15T15:08:00.006-04:00

INGREDIENTS:-

Mango-1 cup
coconut-1/2 cup (fresh/frozen)
dhaniya/coriander seeds- 1 tsp
jeera - 3/4 tsp
dry red chillies -5-6 /as per taste
garlic cloves-4

FOR SEASONING:-

Mustard seeds
jeera/cumin seeds
urad dal
chana dal
red chillies
curry leaves
oil

PROCESS:-

1.Take a pan add oil n fry coriander/dhaniya seeds n keep side.

2.To dat only addjeera,red chillies,garlic cloves n fry for a min n keep aside.

3.Cut mango n coconut n keep aside.

4.Now,ina mixer/blender take mango,coconut,fried dhaniya,jeera ,dry chillies n garlic cloves n add enough salt n grind it.

5.Now do the seasoning with the above listed ingredients.

6.Add it to the grinded paste.

SERVE WITH HOT RICE !!!!!!!!!!!

HYDERABADI ALOO DUM BIRYANI

2009-08-15T15:08:00.004-04:00

Hderabadi dum biryani,which is world wide famous,is a recipe every one wants to taste atleast once. N if they once taste ,no one will ever think of leaving it.Its that tasty n that famous .So, i brought before one of the varieties of dum biryani i.e ALOO DUM BIRANI.So pls do try this n do post ur comments.

INGREDIENTS :-

basmati rice- 3 cups
aloo-3
curd- 1 cup (preferably sour)
salt -to taste
red chilly pwd- 1 tsp
garam masala -1 tsp
dhaniya/coriander pwd-1 tsp
ginger garlic paste- 1 tsp
turmeric /haldi pwd - 1/2 tsp
lime/lemon juice -1 tsp
green chillies -5 (slit length wise)
mint leaves/pudina- 1(whole){chopped finely}
coriander -1(whole) {chopped finely}
oil
elachi -3
cloves / lavanga-4
cinnamon/ dalchina-2 sticks
Bay leaves/biryani aakulu-5/6
kesari yellow color -3/4 drops
rose water -1 tsp

PROCESS:-

1.Remove the skin n cut aloo into cubes. Wash n soak rice in water.

2.Deep fry them in oil until golden brown n keep aside.

3.FOR MARINADE:-

a) Take a bowl.In dat add curd( pullati perugu),salt,red chilly pwd,green chillies,dhaniya n garam masala pwds,ginger garlic paste,lemon juice, turmeric pwd,mint n coriander leaves n mix well.
b) To dat add aloo pieces n mix them well with marinade n marinate it atleast for 1 hr.

4.Take a pan add 3-4 cups water n let it boil.To dat addsalt,green chillies,elachi,cinnamon,cloves,

garam masala,biryani leaves, mint n coriander leaves n mix well.When the water comes to a boil ,add the soaked rice n add a 2-3 tsp of oil(to avoid sticking of rice )n let it cook only till 80 percent n not completely.

5. Now drain off the left over water n keep the rice aside.

6.Now take a aluminium tray/oven proof traay n grease the bottom with oil.Now spread 1 layer of the marinate n then put the second layer of rice .Now again repeat the process.

7.Now sprinkle 1 tsp of rose water,kesari yellow color,sum chopped mint n coriander leaves n cover it with aluminium foil.

8.Preheat the oven at 350 F for 15-20 mins.

9.Then place the aluminium tray in the oven. keep it for about 30-40 mins.After its done let it rests for 10 mins in the oven nly.

10. Now when its done take it in a bowl n serve.

ON THE STOVE TOP:-

1.Take a matti kunda (a bowl made of mud),n grease it with oil .Den do the layering the same way as told above for an oven proof tray.

2.Close the lid tightly n cook it for 15- 20 mins n den switch of flaame n let it cool for 10 mins n den serve.

SERVE WITH CHICKEN CURRY N ONION RAITA N ENJOY!!!!!!!!!!!!

SPICY MASALA EGG CURRY WITH MILK.

2009-08-13T11:33:00.000-04:00

INGREDIENTS:-

Eggs-4 (boil n remove the shell)
onions-2
tomatoes-1
green chiliies-3
ginger -1 inch
garlic-3 cloves
cumin seeds-1 tsp
cumin pwd- 1/2 tsp
chilly pwd- 1/2 tsp
turmeric pwd-1/4 tsp
salt- to taste
milk- 1 cup
coriander- handful
garam masala- 1tsp
oil- 3tsp

PROCESS:-

1.Boil eggs n remove the shells n keep length wise slits on them n keep aside
2.In a mixer take 1 onion ,green chillies,ginger n garlic n grind dem.

3.Take a pan ,add 2 tsp of oil .Den add cumin seeds n let them splutter .After dat add onions n fry dem till golden brown n den add tomatoes n let them cook till they get mashy texture.

4.Now add the grinded paste n fry it till oil comes out to the sides of the pan.If the gravy sticks to the pan add 1/2 cup water n let it fry.

5.Now add chilly pwd,turmeric pwd,salt,cumin pwds n stir for a min n den add the boiled eggs n let the eggs get cooked in the gravy.

6.Now add milk n keep on stirring continuously so that it doesnot curdle.

7.Now add garam masala n mix well n atlast garnish with coriander.

SERVE WITH HOT RICE OR ROTIS

ANDHRA SPL CHICKEN CURRY

2009-08-11T09:03:00.000-04:00

Cut n clean the chicken properly.Now take a bowl add 1 tsp oil,salt,ginger garlic paste, chilly ,turmeric pwd n garam masala n mix well .to dat add chicken pieces n mix well n set it aside.
Cut onins ,tomatoes n green chillies into pieces
Make a paste of coconut n poppy seeds with little water n keep aside.

4.Now take a pan ,add oil n den put sum cloves,cardamom,cinnamonn n fry for a min.Den add cashews n curry leaves n fry for a sec.Now add ginger garlic paste n fry for a min n den add onions n green chillies n fry till onions turn golden brown.

5.Now add tomatoes n let dem cook for 5 mins.Add salt n turmeric pwd.

6.Now add the marinade n let it cook for 15-20 mins

THE WATER AUTO MATICALLY OSES OUT FROM CHICKEN SO WE NEED NOT ADD MUCH WATER IN CHICKEN CURRY

7.Den add chilly pwd, n sum water n let it cooks til the chicken becomes soft n water evaporates.

8.Atlast add garam masala n coriander n saute for 5mins n switch of the flame .

SERVE WITH HOT RICE /DUM BIRYANI WITH ONIONS

SPRING ONIONS CURRY WITH VEGGIES

2009-08-06T12:30:00.000-04:00

INGREDIENTS:-

spring onions -2 (diced into small pieces)

potato -1

tomato-1

capsicum-1(diced into small pieces)

cloves or lavanga -3

dalchina/ cinnamon stick -1

mustard seeds -1/2 tsp

cashews- 2 tsp

turmeric pwd- 1/4 tsp

chilly pwd-1/2 tsp

sambar pwd - 1 tsp

grated coconut (fresh or frozen)-3 tsp

tamarind paste-1/2 tsp

oil -2tsp

salt- to taste

NOTE:- U CAN ADD ANY NO.OF VEGETABLES IF U WANT .(EX:- BEANS, CARROTS)

PROCESS:-

Cut all the vegetables into small pieces

2.Heat a pan and add sum oil n den add cloves n cinnamon .After dey r done ,add cashews n mustard seeds n let mustard seeds splutter.

3.Then add potato n capsicum pieces n let dem cook for 7-8 mins

4. Now add spring onions n tomatoes ( both spring onions and tomatoes get cooked very fast,so need to add them after potatoes r cooked) and saute them for 5 mins

Wow look how colorful

5.Now add turmeric,chilly,sambar pwds ,salt n tamarind paste n add 3/4 glass of water n let dem cook for sum time.

6.Do check for salt n atlast add grated coconut n switch of the stove after 5mins.

SERVE WITH HOT ROTIS OR PURIS.IT TASTES VERY GOOD.

BEANS AND CARROT FRY

2009-08-05T16:34:00.000-04:00

INGREDIENTS:-

Beans- 2 cups
carrot-2 cups
grated coconut-4 tsp
turmeric pwd-1/4 tsp
salt- to taste
sesame /nuvvula pwd-1 tsp
yendu mirchi/red chilli -3
jeera -1/2 tsp
garlic cloves-6
oil- 2 tsp

FOR SEASONING:-

Mustard seeds
chana dal ( senaga pappu)
urad dal (minna pappu)
curry leaves

PROCESS:-

In a mixer ,take dry ingredients like jeera,garlic cloves n yendu mirchi n grind them n keep aside

Cut the beans n carrot into small pieces n boil them with enough water n salt for 15 mins

3.Heat oil in a pan n do the seasoning.Then to dat add the
boiled carrot n beans n fry 4 sumtime

4.Den add turmeric n salt n for another 5 mins.

5.After they are 3/4 cooked ,add the grinded paste,sesame pwd n grated coconut n fry 4 another 5 mins n switch of the flame.

SERVE WITH HOT RICE OR ROTIS

POTATO CURRY WITH MEAL MAKERS (SOYA CHUNKS)

2009-08-01T14:11:00.004-04:00

INGREDIENTS:-

Aloo-3
Soya chunks or meal makers-1 cup (soaked in water for 30 mins)
onion -1
ginger garlic paste-1 tsp
tomatoes-1
green chillies-2
turmeric pwd-1/4 tsp
chilly pwd-1 tsp
garam masala pwd-1 tsp
salt -as per taste
oil-2 tsp
coriander- handful

PROCESS:-

1.Soak the soya chunks in water for 30 mins n drain all water n fry in 1 tsp oil n keep aside

2.Now in the same pan add 1 tsp oil n fry gg paste n den fry onions n green chillies til dey turn into gold color.

3.Den add the potato pieces n fried soya chunks n saute for few mins.
4.Now add turmeric,chillypwd n den add sum water n let it cooks til both soya chunks n potato becomes soft

5.And den add garam masala pwd n mix it wel

6.Atlast add coriander

Now the tasty aloo -meal maker curry is ready 2 serve

Serve it with roti or rice

NOTE:-THIS CURRY IS VERY NUTRITIOUS AS IT CONTAINS SOYA CHUNKS WHICH ARE A GOOD SOURCE OF PROTIEN