Kite Flying Festival of Hyderabad

Today january 14th, three days festival of hyderabad named Magara Sankranthi begin today.I read on some advertisement that "Give wings to your dreams ,let us fly high with kites",if we can do this it will bring smile to our face.The sky of Hyderabad is filled with different kinds of kites .Since kite flying festival is started.In every house the women makes colorful Rangolis with cow dung and marigold flowers.Also they make hot and sweet pongala(rice).

In Hyderabad the thread used to fly the kites is called 'Manja' it is glass coated and its shrpened edges can easily cut another ones thread so that is the reason for using Manja instead of regular cotton thread.There is one kite shop nearer to my house and i noticed that a large number of crowd was always there.There is no age barrier for kite flying those who wanted to fly away their worries in life can participate in it.

I saw a boy who is helping his younger sister to fly the kite,both tried hard but it didn't work, its all about how you control the thread and wind the major factor.Then their grandpa came and he helped them.I enjoyed watching them.

And in one site i read that the glass coated manjas created a lot of danger to birds,as the threads entangled in trees cause death of birds.

Somethings in life are just too good that we don't want to miss it and kite flying is one of them it keeps our imagination alive.So the festival attract people of all age who take part with their kites of all shapes,size and colours.

So i asked my husband to bring me one kite,and i hope that he will do it.I am ready to fly the kite ,and reach it to the heights of sky.......

Prawn Pickle-(chemmine achar Kerala style)

Prawns are my favourite fish.As my mother knows how much i love prawns she always made curry and pickle for me.In my home we buy fish from a lady who is coming from a fishermen village in Ernakulam district.For the last ten or twelve years she is the major seller of fish in our area.And she always bring fresh fish from market (she is very loyal to her work).According to the customers need she clean the fish,and cook the fish also.So during my hostel days she prepared pickle for me and from her my mother learned it and from her me too. So for this recipe i will thank vasanthi chechi......

Ingredients

Prawns - 1 kg

Red Chilly powder -2 tsp

Turmeric powder -1/2 tsp

Mustard seed - 1/2 tsp

Green chillies -5 or 6(cut in small pieces)

Ginger -1/2 cup(sliced thinly)

Garlic -1/2 cup(sliced thinly)

Coconut oil/Refined oil -as needed to fry the prawns

Curry Leaves -a small bunch

Vinegar -1 /2 cup

Salt for taste

For marinating the fish

Red Chilly powder -11/2 tsp

Turmeric powder -1/2 tsp

Salt - 1 tsp

Preparation

1. Peel devein and clean the prawns, and marinate it with chilly powder,turmeric powder,and salt.And keep it in refrigerator for one hour .And after that fry the prawns ,don't fry them too crisp because it will become hard.

2. Pop the mustard seed in the same oil,and then add ginger ,garlic,green chillies,curry leaves and saute it in medium flame .Add turmeric powder and red chilly powder to it and mix well.

3. Now add vinegar and salt and allow it to boil also add 1/2 cup lukewarm water if you needed,to this add the fried prawns and allow it in simmer another 5 mts.

4. According to your taste you can add vinegar and salt.Keep it in air tight container for a few days and then enjoy it.Better keep in fridge.

5.For better life of pickle if you are keeping it in room temperature immerse the pieces in gravy otherwise it will be spoiled.

Lemon Pickle - kerala recipe

Lemon has some medicinal value,as it is the major source of vitamin c.My mother used to make lemon pickle when the price will be low.At that time we bring lots of lemon and make pickle for rest of the year.Actually this recipe is not my mothers ,i like the pickle of my friend's mother rather than mine.I dont know why ?but i love its taste.During my college days one of my friend

her name is remya henry bought lemon pickle from home,and its tast made me crazy about lemons.And i got the recipe from her....thank you remya .

Ingredients

Lemon - 10 no

Ginger(sliced) -3 tsp

Garlic -2 pod

Red chilly powder -4 tsp

Turmeric powder - 1/2 tsp

Asafotida powder - 2tsp

Fenugreek powder - 1 tsp

Mustard powder - 1 tsp

Mustard seed -1 tsp

Gingerly oil

vinegar -1/2 cup

Salt for taste

Preparation

1.Steam lemons for 10 mts and then dry out its surface with a cloth and cut it into medium pieces as your wish may be 4 or 8.

2. Add salt to the lemon mix it well and keep aside.

3. Heat oil in a pan and splutter the mustard seed then add ginger ,garlic and saute it.,also add curry leaves.Then turn off the flame and add all the powders and mix it well .

4. Then add lemon to it and mix it well also add vinegar to it.

5.Keep it in air tight containers.Also cover it with a white cloth soaked in gingerly oil to avoid fungus.

6.It will be tastier if we use it after one month then the lemon pieces become soft.

Tender Mango Pickle(Kadu manga,kannimanga achar)

It is my favorite pickle,i can eat a plate full of rice only with this pickle.Whenever we open the lid of Bharani (earthen pot used to make pickle) the smell of pickle which was mixed with mustard seed will be filled in air and use to this our mouth will be filled with water.Once ave the taste of it mentioned of it is bound to fill water in your mouth.Like ow you feel the sour taste of lemon wen you ear it.

Ingredients

Tiny tender mango - 1 kg

Red chilly powder - 4 heaped spoon

Salt -250 gm

Asafotida for taste /1 tsp

Mustard seeds -50 gm

Preparation

1. Wash the mangoes and then place it on a towel or cloth to dry the excess water.

2. When water evaporates check that every mango had stalk around 1 cm.So trim it carefully.

3. put the mangoes in to a bharani( an earthen pot especially made to prepare pickle).Or you can use a big glass container .

4. Add salt to it and mix it well and close it with lid and then tie with a white cloth around the neck.

5.Keep it for at least one week,and from the 3rd day onwards shake it well or stir it with a wooden ladle. After one week the mangoes will shrink due to oozing out of water in it and it will be in yellow colour with aging.

6.If you need excess water to pickle add boiled water,otherwise no need to add water.

7.Heat the mustard seed well and powder it add this to the mango on the 8th day also add chilly powder and asafotida powder.Mix it well with mangoes.

8.you can mix it with mustard oil ,it is a preservation method.(optional)

9.Keep it covered with the lid and tie the neck with a white cloth and taste will be good if it is used after 15 days.

Tender Mango pickle is known by the following names in indian languages.

Acar as अचार" style="text-decoration: none; background-image: none; padding: 0px;">अचार (Hindi), اچار (Urdu), আচাৰ (Assamese), আচার (Benali) and (Malayalam).

Mango pickle-Kerala style

Pickles are all time favorites of mine .Especially i love the kadu mango pickle(tender mango pickle).I will discuss about its recipe in next post .Here i will write about the cut mango pickle,its preparation method is very easy .During my hostel days i ate a lot of pickle due to the foul smell of curries from the hostel kitchen.So for the remembrance of my hostel days ......

Ingredients

Mangoes -2 no (cut into small square pieces)

Chilli powder -4 tsp

Turmeric powder -1 tsp

Asafoetida - 1/2 tsp

Mustard seed - 1/2 tsp

Garlic - 10 flakes

Fenugreek powder- 1 tsp

vinegar- 1 tsp

Gingerly oil - 2 tsp

salt for taste

Preparation

1.Heat the oil in pan ,splutter the mustard seeds and then saute garlic .

2.Reduce heat to low and then add chilli powder,turmeric powder.Then turn off the heat.

3.To this add the mango pieces ,asafotida powder,fenugreek powder and salt.

4. Mix them well and add little vinegar to it.(optional)

Ramoji Rao Film City

Yesterday we went to visit Ramoji film city,we searched through the Internet to get the route,bus timings,and also the ticket fare.But we missed the bus so we decided to start our journey on our bike.It is nearly 25 k.m away from Hyderabad and it covers an area of around 2000 acres.When we reached, a large crowd was already present there.Ticket price was 600/ per adult and children above 3 years Rs 500/ including taxes.But outside food is strictly prohibited there and inside there 5 different restaurants are available charging almost Rs 130/ per lunch.

Ramoji film city brochure

After clearing all their formalities we waited for their bus ,which will took us to EUREKA.From there we can go to FUNDUSTAN which is ultimately a game place for kids.But there were also some exciting houses like BORASURA which is called as a magicians workshop.On entering into that house we will be like in a magical world or we were kidnapped by a witch and we were in her a magical trap.Like the floors are moving one by one even though the walls also ,we saw a magician in a glass box and within one second he changed to a beautiful girl.And after experiencing that magical world we went to catch our next bus .

Ramoji film city ticket

From there onwards a guide is provided on each bus to explain the places in our way and the last stop of that trip was HAWA MAHAL.During our journey we saw the model of MUGAL GARDEN (actually mugal garden is in Delhi) and one more thing about the garden is on looking from inside it will be like MYSORE GARDEN.Then we saw a huge bunglaw ,the guide told us that in film chandramukhi that one was the ghost house.Then we entered to streets of Londan ,there buildings were created exactly as in Londan.From there to Market place,and on the way there 4 central jails,two multi purpose buildings(either as court or college).Buland Darvaza,Golconda fort Golden temple,Taj Mahal,Gate way Of India,all duplicates are there.

Ramoji film city map

And national highway roads (its very easy to change the road to NH ,by placing some signboards and removing the street lamps all are made up of cardboard),Angel Foundain ,Charisma Garden which was filled with yellow flowers (and guide said that they will change the colour of flowers according to the colour of saree of heroine).One hospital,Railway statin,Airport,Central Bus station everything is there.

In Japanese Garden two Japanese girls performed some kind of folk dance .Leg garden was also amazing as the name indicates two big legs with small body.Our bus dropped us in Hawa Mahal.After enjoying Hawa Mahal and Japanese garden we got another bus and that will drop us in front of Ajanta and Ellora Caves.Then from there we got another bus which took us to EUREKA,from where we started our journey.

In EUREKA i enjoyed three rides Ranger,Break Dance,and Twister all the three were breath taking .Due to lack of time we missed all the shows like Stunt show,Spirit of Ramoji,Dome theatre but hardly we saw the closing ceremony.By around 6.30 p.m we said good bye to Ramoji,"Worlds Largest Film City".

Ramoji film city brochure,Ramoji film city map, Ramoji film city ticket,

Kootu curry-kerala syle

In my home town if there is any veg sadhya there will be kootu curry.It is made up of different kinds of vegetables,and according to the availability of vegetables we can change it.Fried coconut plays the seasoning role in kootucurry .And if kootu curry is preparing in our neighbour hood the frying smeel of coconut will enter in to our nose and it will start watering our mouth. it is a sweet one so every body will love it. Here goes the recipe.......

Ingredients

Chickpeas (kadala,black chana) -1/2 cup

Raw plantain (cubed) - 1 cup / instead of this we can use white pumpkin

Yum - 1 cup

Coconut grated - 1 cup for grinding

coconut grated - 1/2 up for seasoning

Turmeric poowder -1/2 tsp

Chilli powder - 1 tsp

coconut oil -2 or 3 tsp

Jaggery - 2 or 3 small pieces

Cumin seed -1/2 tsp

Mustard seed - 1/2 tsp

Urad daal (uzhunnu parippu) - 1/2 tsp

Red chillies - 2 no

Curry leaves- 1 pinch

Salt for taste.......

Preparation

1. To cooked black chana add the cubed raw plantain,Yam and again cook it.

2.To the cooked vegetables add turmeric powder,chilly powder,salt,and jaggery.

3.Grind the coconut with cumin seed and add this to the mixture when jaggery start melting.And mix it well and cook it for 5 mts.

4.In another pan heat the oil and splutter the mustard seed and the add uzhunnu parippu,curry leaves ,red chillies and coconut . Fry it till the coconut turns in to light brown colour.

5. Pour this to the cooked vegetables.....

Mambazha pulissery(Mango curry)

Its the time when all mango trees will be flowered and we have to wait two months for ripening season in kerala.In that one month we eat a lot of mangoes.Here comes the recipe with ripe mangoes.It is a sweet and sour dish and everyone will like it.I tasted it in all season of mangoes.But the taste of that curry from one of my friend's house wow i can't forget that.Every time when she opens her lunch box during that season its smell made me to eat the food.And she also bring it in large quantity for us.So i learned this recipe from my friend ,and she from her mother.Her name is Remya and now she is in Dubai,thank you Remya.Here is the recipe

Ingredients

Ripe Mangoes -3 or 4 no

Curd - 1 cup

Coconut - 1 cup

Turmeric powder - 1/2 tsp

Green chillies - 2 or 3

Red chilly powder - 1/2 tsp

Curry leaves - one pinch

Mustard seed -1/2 tsp

Fenu greek seed - a small pinch

Red chillies - 2 no

Oil - 2 tsp

Salt for taste

Preparation

1. Peel off the ripe mangoes and put the fleshy mangoes in water ,if the mangoes are big cut it into 4 pieces,add turmeric powder,slitted green chillies ,red chilly powder,salt to it.Cook the mangoes

2. Now grind the coconut with cumin seeds,and add it to the cooked mango and cooked again for 5 to 6 mts.Then pour the curd to it and don't allow to boil.

3. Now turn off the stove and in another pan heat oil and splutter the mustard seeds ,add fenugreek seed red chillies and curry leaves and pour it to the curry.

Now the delicious mambazha pulissery is ready to serve.................try it

Pachadi - kerala recipe(ladies finger)

There are different kinds of pachadi.With beetroot,ladyfinger,cucmber,pinapple,carrot....we can make pachadi.First i will give the simpler one,with ladies finger.Very easy to make and during the busy time it took less that 10 mts as preparation time.In kerala it is a side dish with rice.And during the mango season it is also made with mangoes.

Ingredients(Ladies finger pachadi)

Ladies finger -250 gm

Green chillies -4or 5

Curd - 1 cup

Chopped small onion- 3or 4

Ginger -1tsp

Oil -3tsp

Mustard seed- 1 pinch

Salt for taste

Preparation

1. Add mustard seed to the hot oil and allow it to sputter, Cut ladies finger in to small pieces and fry it in same oil till it becomes crispy,also fry the ginger ,chillies,and onion.

2. Then turn off the burner and add curd to it with salt for taste.

3. If you want it thick you can add the grinded coconut to it before adding the curd

Now the tasty vendakkaya(ladies finger) pachadi is ready......

Rasam - kerala style

It taste almost similar tomatto soup.In kerala there is an add of rasam powder with caption like this"biriyaneede koode rasam atha ippo combination".Meter eating biriyani you should have rasam because it helps in digestion.It is also a simple one ,so any one can try it.If you are a beginner in cooking and you are a vegetarian lover you should try this.As we drinks the pani of pani puri we can also drink the rasam.It is a not thick as any curry.Moving on to the ingredients......

Ingredients

Tomato -3 n0

Pepper powder -1/2 tsp

Garlic - 3 or 4

Green chilli -2 no

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Corriander leaves - a pinch

Oil - 1 tsp

Mustard seed - 1/2 tsp

Red chilli - 2 no

Preparation

1.Cut the tomatoes in to pieces and add 4 cups of water,green chillies , garlic ,salt ,turmeric powder and pepper powder and bring to boil.

2.Heat oil in another pan splutter the mustard seed,and add red chillies.Pour this to rasam .And finally add chopped corriander leaves.

We can eat it with rice,try it you will enjoy it.....

olan - kerala recipe

Olan is a typical kerala dish ,a non spicy one.And it is an unavoidable dish in onam sadhya.Very easy to make so try it.

Ingredients

1.Black eyed beans -1/4 cup

2.white gourd(kumbalanga) -1 cup

3. Green chillies -3 to 4 no

4. coconut milk - 1 cup

5.curry leaves

6.coconut oil - 1 tsp

salt for taste

Preparation

1. Soak the black eyed beans overnight and then cook it in pressure cooker with salt.

2. Add the white gourd made in small pieces,green chillies and biol for 5 mts.

3. Then add coconut milk and bring to boil.

4. switch off the fire,and add curry leaves and oil.

olan is ready to serve,try it in home......

Malabar chicken biriyani

Biriyani is considered to be a festival food.In my childhood biriyani is made only in Eid or Ramzan days.But today everything get changed in every weekends we make biriyani,or we buy a parcel from restaurent.So for the nonveg eaters its the favorite dish.As it is a long procedure one but if think about its taste we should try it at home.And in kerala the famous biriyani is belongs to thalassery people.Or in common the best biriyani is made in kerala by malabar people.Ad here i will write about malabar chicken biriyani.

Ingredients :serving 6

For chicken masala

Chicken -1 kg

Onion -1/2 kg

Tomato - 4 no

Green chillies grinded -13 no

Ginger -3 tsp

Garlic -3tsp

Mint leaves -1 bunch

Corriander leaves -1 bunch

Oil -3/4 tsp

Turmeric powder- 1/2 tsp

Garam masala powder- 1 tsp

Curd -1 cup

Lemon -1 no

salt for taste

For Rice

Rice - 1kg

Cloves -4or 5 no

Cinnomon - 4 sticks

Cardomom -4 no

Ghee - 4 or 5 tsp

water -1 1/2 L

For Garnishing

Onion - 2 no

Ghee to fry

Cashew nuts -50 gm

Raisins - 50 gm

Preparation

Chicken masala

1. Heat oil in a vessel and saute onion till it becomes pale,to this add ginger ,garlic paste, and grinded green chilli.

2. Add salt and mix well,also add tomatoes

3.Then add turmeric powder

4.To this add chicken pieces and cook it then add curd and lemon juice.

5.Then add chopped mint leaves and corriander leaves.Also add garam masala powder.

6.Now the chicken masala is ready.

Rice

1. Wash and drain the rice well.

2.Pour little ghee in vessel and then add cardomom,cinnomon,cloves.

3.Then add measured waterand wait till it boils,to the boiling water add rice.

4.After four or five vissile turn off the burner.

Garnishing and Mixing(dum)

1.In a pan heat the ghee and fry the onionstill it turn brown,also fry cashew and raisins.

2.In a big vessel pour some ghee and above it spread one portion of chicken masala.

3.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and corriander leaves.

4. Then another layer of chicken ,followed by rice and garnishing.Also pour some ghee on top of rice.

5. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.

Now the chicken biriyani is ready ..Serve it with raita,pickle and pappad.You can add saffron soaked in milk for giving extra colour and taste to biriyani.

Erissery(pumpkin) - Kerala recipe

Erissery is another common dish in kerala.Very Easy to prepare.And usually people do not know how to make variety of dish using pumpkin.I love it even though i don't like pumpkin.So you guys try it .........

Ingredients

Pumpkin -3 cups

Red beans -1 cup

Red chillies -2 no

Coconut - 1 no

Coconut for garnish -1/4 cup

Turmeric powder - 1/2 tsp

Green chillies -5or 6

Cumin seed -1/2 tsp

Mustard seed - 1/2 tsp

Garlic - 2 pod

Cumin seed -1/2 tsp

Pepper powder - 1/4 tsp

Coconut oil - 2 tsp

Preparation

1. Grind the coconut,cumin seed,garlic ,turmeric powder,pepper and green chillesi.

2. Pressure cook red beans and pumpkin with turmeric powder and salt.

3. Mash the pumpkin and then add the coconut mix,and cook again for another 5 mts.

4. In another pan heat 2tsp oil and splutter mustard seed,add redchillies ,curry leaves and the coconut for garnish .Fry it until it turns red in colour.Pour seasonings over the curry.

Now serve it hot .........

Moru curry (kalan) -Kerala recipe

Moru curry or kalan the simple but Delicious Kerala recipe.If you have curd you can make a similar curry named moru kachiyath(with out coconut).It will be really an easy one for working women.

Ingredients

Raw banana/white pumpkin/yam - 1 cup

Curd -2 cup

Coconut - 1 no

Ginger - 1 tsp

Garlic - 1tsp

Mustard seed -1/2tsp

Red Chilli - 2 no

Greem chilli - 2 no

cumin seed - a pinch

Curry leaves a small stem

coconut oil - 1 tsp

Turmeric powder -1/2tsp

Red chilli powder - 1 tsp

Fenugreek seed - a pinch

Preparation

1.cut the yum/banana/white pumpkin in small pieces,add turmeric powder,salt ,green chillies,curry leaves and cook it with reqd water.

2.Beat the curd ,and grind the coconut with cumin seed ,ginger ,garlic.

3. Add the grinded coconut and curd to cooked pieces and boil it for 5 mts.

4.In a pan heat the oil and add mustard seed ,curry leaves ,red chillies,pinch of fenugreek seed,pour this to the curry.now the delicious curry is ready.

We can also make it without vegetables for this avoid the part of cooking vegetables..........

Avial - Kerala recipe

Like sambar , avial is also the typical dish in Kerala.Its very easy to make and taste excellent.Moving from different districts of Kerala method and ingredients changes .And here goes the simpler one as i guess.

Ingredients

Raw banana(ethakkaya) -1 no

Elephant yum(chena) - 250 gm

Beans - 250 gm

carrot - 200 gm

Red pumpkin(mathan) - 200 gm

White pumpkin(elevan) -200 gm

green chilli - 5-8 no

Drumstick -1 no

coconut grated - 1 no

cumin seed - 1/2 tsp

Turmeric powder -1/2 tsp

coconut oil - 3 tsp

small onion - 3 no

curd/tamarind -as your taste

From the above listed vegetables we can avoid things according to availability or add things like snake guard,bitter guard(some places in Kerala).

salt, curry leaves.

Preparation

1. cut the vegetables in 11/2" length pieces, all should be in equal length,and cook it along with turmeric powder,2 or 3 green chilli,salt and littile oil.Do not overcook the vegetables.

2. Grind coconut,cumin seed,green chilli,curry leaves,and small onion.

3. Add this coconut mixture to the cooked vegetables and cook it for another 5 mts.

4. Add curd or tamarind pulp for sour taste,if you are added mango piece this can be avoided.

5. Add coconut oil ,and curry leaves and mix well.

Its a good combination with rice,and in Kerala sadhya it plays a major role.

sambar -kerala recipe

Sambar is the most common dish in south india.There are different kinds of sambar like ulli sambar,uduppi sambar ,iyengar sambar etc.Its a mix of variety of vegetables often a good combination with idly, dosa, rice.Here i am going to give a simple method about how to make kerala model sambar.

Ingredients

Red gram(tuvr daal) -1 cup

Red onion (small) - 150 gm

Green chilly(slit) - 2

curry leaves(as required)

Tamarind pulp -size of small lemon

oil and salt

vegetables

Potatoes - 2 no

carrots -2 no

Drum stick -2 no

Tomatoes -2 no

Brinjal - 2 no

ladies finger - 3 no

Raw plantains(ettakkai) -1

French beans -3 no

Small piece of pumpkin

Ash guard small piece

You can make sambar according to the availability of vegetables means you can avoid some vegetables.

Sambar Masala

We get sambar masala of different companies in supermarket and you can use 2or 3 teaspoon of it.Or if any one wants to make it in home here is the ingredients.

Black gram(uzhunnu parippu) -a pinch

red chilli - 4 or 5 no

corriander seed -1 or 2 teaspoon

asefotida- 1/2 teaspoon

shredded cocunut - 4or 5 spoon

In a pan fry cocunut till it becomes red in colour and add the rest ingredients and grind it in mixi.

For tempering : Musturd seed -1/2 spoon, 2or 3 red chilli, curry leaves

Preparation Method

1. In a pressure cooker cook the dal with small onion ,green chilli, little turmeric powder and salt and reqd amt of water.

2. Now smash the dal well and add rest of vegetables (avoid ladies finger,tomatoes),tamarind pulp and cook it for one or two vissile.

3. Then add ladies finger and tomatoes ,sambar masala boil it for 2or 3 minutes

4. In another pan heat oil add musturd seed allow to sputter,add 2 red chilli, curry leaves fry for a minute add this to sambar. we can add chopped corriander leaves for taste.

serve this hot with idly, rice or dosa.