Coconut Chutney(Kobbari Chutney)

Ingredients:

• Coconut - 2 cups
• Green chillies/Red chillies - 8
• Onion - 1 medium size
• Tamarind as required
• Turmeric - 1/4 tsp
• Coriander seeds - 1tsp
• Cumin seeds - 1/2tsp
• Salt to taste
• Oil - 1tbsp

Tempering:

• Mustard seeds -1/2tsp
• Cumin seeds -1/2tsp
• Red chilli - 2
• Urad dal - 1/2 tsp
• Curry leaves
• Oil - 1tbsp

Procedure:

• Cut the onions and coconut and keep aside.
• Heat oil in a pan and fry the green chillies, cumin seeds, coriander seeds, onions (till golden brown) separately and at last fry the coconut and turmeric combinely for 5-7 min or till the turmeric is mixed well and let them cool.
• Grind all the above ingredients(coconut, green chillies, cumin, coriander seeds, tamarind, salt) except onions.
• Add half cup of water or enough water and grind it coarsely and transfer into a bowl.
• Mix the onions in it.
• Heat oil in a pan and fry all the ingredients of tempering one by one and fry them and pour it on the chutney.
• Serve with chapathi, rice or any Indian breakfast.
  
  

Groundnut Chutney (Palli Chutney)

Ingredients:

• Groundnuts(fried and peeled) - 2 cups
• Green chillies - 10
• Onion - 1 small
• Tomato - 1 small
• Tamarind as required
• Coriander seeds - 1tsp
• Cumin seeds - 1/2tsp
• Mint (optional)
• Salt to taste
• Oil - 1tbsp

Tempering:

• Mustard seeds -1/2tsp
• Cumin seeds -1/2tsp
• Red chilli - 2
• Urad dal - 1/2 tsp
• Curry leaves
• Oil - 1tbsp

Procedure:

• Cut the onions and tomatoes and keep aside.
• Heat oil in a pan and fry the green chillies, mint, cumin seeds, coriander seeds, tomato, onions (till golden brown) separately and let them cool.
• Grind all the above ingredients along with ground nuts, tamarind and salt.
• Add half cup of water or enough water and grind it coarsely and transfer into a bowl.
• Heat oil in a pan and fry all the ingredients of tempering one by one and fry them and pour it on the chutney.
• Serve with Idli, dosa or any Indian breakfast.

Idli

Ingredients:

• Rice - 2 cups
• Urad Dal(Minapappu) - 1 cup
• Boiled Rice - 1 cup
• Baking Soda - 1/4 tsp
• Salt to taste

Procedure:

• Wash and soak urad dal and rice combinely for 7-8 hrs.
• After 8 hrs, Add the boiled rice to it and grind them coarsely by adding small amount of water.
• Mix with fingers thoroughly.
• Keep this bowl in a warm place for nearly 6-7 hours to ferment.
• Bowl should be bigger in size if not the batter will overflow after fermentation.
• Now the batter is ready for making idlis.
• Add salt and baking soda and mix well.
• Check the consistency of the batter and add water if required.
• Now take the idli plates and apply some oil and pour the batter into the plates.
• Don’t fill the slots fully.
• Heat some water in the pressure cooker and put the idli plates and cover it with the lid.
• Dont put the whistle on it.
• Cook in med heat for 10-12 min and check whether the idlis are done or not.
• Touch the idli with your finger, if the batter doesn't stick to your hand then the idlis are cooked.
• If not, cook them for 5 more minutes.
• Take the idli plates out from the pressure cooker and after 2 min remove it with a spoon.
• Serve hot with Sambar or any chutney.
  

Cabbage Fry

Ingredients:

• Cabbage - 500gm
• Onion - 1 small
• Green Chillies - 2
• Curry Leaves
• Cilantro for garnishing
• Oil - 3 tsp
• Ginger - 1 tsp
• Salt to taste
• Turmeric powder - 1/4tsp
• Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Mustard seeds - 1/2tsp
• Cumin seeds - 1/2 tsp

Procedure:

• Finely Chop the cabbage, green chillies, onions, cilantro and keep aside.
• Heat oil in a pan add mustard seeds, cumin seeds when they splutter add curry leaves, chopped onions and green chillies.
• Stir them and add chopped ginger and fry them till the onions are golden brown.
• Then add cabbage and mix well and cover with a lid.
• Cook the cabbage in med flame till it is soft then add salt, chilli powder, turmeric, coriander powder and mix well.
• Cook them for 5 more min or till it becomes dry.
• Switch off the flame and add chopped cilantro.
• Serve with chapathi or rice.
  

Onion Pakodi

Ingredients:

• Gram Flour(Besan) - 2 cups
• Baking powder - 1/2tsp
• Big Onions - 2
• Curry leaves
• Ginger - 1small piece
• Green chillies - 2
• Red chillies - 2
• Jeera - 1/2tsp
• Ajwain(vaamu) - 1/2tsp
• Oil to fry
• Rice Flour -1/2cup
• Salt to taste
• Cashews soaked in water for 5 min

Procedure:

• Cut the onions, green chillies, ginger into thin lenth wise, chop curry leaves and mix all them in a bowl and add salt to it.
• In another bowl add besan, rice flour, baking powder, ajwain, jeera, cashews, salt and mix well.
• Mean while heat 1/2 cup of oil in a pan and fry the red chillies and pour the entire mixture(oil & red chillies) into besan and mix well.
• Then add the onions mix into this and mix well, sprinkle few drops of water to form a hard batter.
• If you press them it should be like a dumpling.
• Heat oil in a pan and drop the dumplings into this and fry them till they are golden brown.
• Serve hot or cold.
• Store in an airtight container to remain crispy.

Chicken Biryani

Ingredients:

• 1/2 kg chicken
• Chopped Coriander Leaves
• Chopped Mint Leaves
• 4 Chopped Green Chillies
• 3 stick cinnamon
• 10 number cloves
• 1/2 tsp black cumin
• 2 cardamoms
• 2 Bay leaves
• 1 tsp coriander pdr
• 1/2tsp pepper
• 1 1/2 tsp Ginger garlic paste
• 3 cups basmati rice
• 4 tbsp lime juice
• 1 onion fried or fried onions
• 2 tbsp oil or ghee
• 1/2 tsp saffron color
• salt as required
• 1/2 tsp Turmeric Powder
• 1 tbsp chilli powder
• 2 cup yogurt
• Fried Cashews

Procedure:

• Wash and Soak rice for 30 minutes and keep aside.
• In a bowl add washed chicken, salt, turmeric, red chilli powder, mint leaves, coriander, green chillies, ginger-garlic paste, lemon juice, whole garam masala, pepper, coriander powder, yogurt and mix it well.
• At last add 1 tbsp oil on the top and keep it aside.
• After 1/2 hr In a pan, bring 7-8 cups of water to boil.
• When it is boiling add salt, (3 cloves, black cumin -optional) and oil.
• Check the salt.
• Once the Water starts boiling add the rice and cook it till 3/4 th done.
• Drain the Rice and keep aside.
• In a big pan/vessel add the chicken mixture (which we kept aside) in the bottom layer and on that add the rice.
• On the top add fried onions, fried cashews, chopped coriander and mint and at last add some saffron colour.
• Cover it with an air tight lid and 5 min cook in high flame, 10 min in med flame and 15 min in low flame.
• You will get nice flavour of chicken biryani once it is done.
• Serve with Raitha or Mirchi ka Salan.

Note: If you are cooking Chicken Biryani in large quantity add the chicken and rice in the layers( in the bottom add chicken mix and on that add rice again add chicken on the top......)

Uggani

Ingredients:

• 3 cups Puffed Rice (after soaked and drained from water)
• 5 Green chillies
• Curry Leaves
• 1 small Onion
• 1 small Tomato(optional)
• Salt as required
• 1/4 tspTurmeric
• 1/4 tsp Red Chilli Powder
• 3 tsp Chatni dal (Putnaalu0)
• 2 Pods Garlic
• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Coriander Leaves for garnishing
• 1 Lemon

Procedure:

• Fill water in a bowl and add puffed rice in it and leave it for just 2-3 min and remove it and keep aside.
• Grind the Putnaalu, red chilli powder and garlic and keep it aside.
• Heat oil in a pan and add mustard seeds, cumin seeds, chopped green-chillies, onions and curry leaves.
• When they turn golden brown colour add finely chopped tomatoes and fry it, then add salt and turmeric.
• Fry it for a minute and add puffed rice in it.
• Keep stirring for about 4-5 min then add the putnaalu powder in it and stir for 2 min.
• Add coriander leaves and switch off the stove.
• Add lemon juice on the top and serve.

Channa Masala

Ingredients:

• Channa/Chole - 2 cups
• Onions - 2 big
• Tomatoes - 2 big
• Garam Masala -(cloves, bayleaves, cinnamom)
• Channa Masala powder - 1 1/2tsp
• Coriander leaves for garnishing
• Salt as required
• Turmeric - 1/2tsp
• Chilli powder - 1 tsp
• Green Chillies - 3
• Ginger Garlic paste - 1 tsp
• Lemon - 1
• Oil - 3 tsp
• Coriander Powder - 1 tsp

Procedure:

• Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs.
• Pressure cook chole.
• Drain the chole, reserve the liquid.
• Finely chop onions, tomatoes, green chillies.
• Heat oil in a pan and add whole garam masala.
• When they are fried add chopped onion to it and fry them till they are brown.
• Add the Ginger-garlic paste to it and mix for couple of minutes.
• Add chopped tomatoes, turmeric, chilli powder, coriander powder, channa masala powder, salt to it and mix well .
• Fry the tomatoes till they are soft and mashed up.
• Add the chole to the mixture and mix gently so that chole are properly coated in the mixture.
• Add the reserved water depending on the gravy you need, check and adjust the salt.
• Simmer the stove and cook covered for 5-6 minutes and garnish it with coriander leaves.
• Serve it with bhatura, puri or chapathi with sliced onion and lemon by the side .
  

Pongal

Ingredients:

• 1 cup Rice
• 1/2 cup Moong dal
• 1/4 cup Ghee
• 1 1/2 tbsp Black pepper
• Cashew nuts as needed
• 1 small Onion
• Green chillies - 3
• 1 tsp Ginger chopped
• 4 1/2 cups of water
• Salt to taste

Procedure:

• Wash and soak the rice and moongdal combinely and keep aside.
• Heat ghee in a pressure cooker and add ginger, chopped green chillies, onions, black pepper and cashewnuts fry them till the onions changes to transparent colour or till they are cooked.
• Then add water and check the salt, then add the rice and moongdal in it.
• Cook it for 3 whistles and switch off.
• On the top you can add ghee if you like.
• Serve hot with peanut chutney or any pickle.

Lemon Rice

Ingredients:

• 2 cups cooked rice (or leftover rice)
• 4 tbsps cooking oil
• 1 tsp Jeera
• 1 tsp mustard seeds
• Curry leaves
• 4 green chillies
• 2 Red chillies
• 1 tsp ginger grated
• 3 tsp peanuts
• 1 tsp Channa dal
• 2 tsp Cashewnuts
• 1/2 tsp turmeric powder
• Lemon juice - 1/3 cup
• Salt to taste

Preparation:

• Heat oil in a pan or a kadai.
• Add mustard seeds, jeera, peanuts, chana dal and fry for a minute till light brown.
• Then add green chillies, red chillies, ginger and cashewnuts and fry for few seconds till they are cooked.
• Add turmeric powder in this and fry for a minute.
• Switch off the stove.
• Add cooked rice, salt and lemon juice and mix well.
• Serve with chips, yogurt.

Tomato Dal

Ingredients:

• Toordal - 1 cup
• water - 3 cups
• Tomato - 2 big(finely chopped)
• Small onion - 1
• Green chillies - 8 finely chopped
• Cilantro
• Garlic - 1 pod
• Turmeric - ¼ tsp
• Red Chilli powder -1/2 tsp
• Marble-sized tamarind
• Cumin seeds - 1/2tsp
• Mustard seeds - 1/2tsp
• Red chillies - 2
• Oil - 2tsp
• Salt - to taste
• Curry leaves

Procedure:

• Wash Toor dal well and add 3 cups of water.
• To this, add chopped tomatoes, green chilies, turmeric, red chilli powder, cilantro, tamarind, garlic and pressure cook for 3 -4 whistles or till it is cooked.
• When the dal is cooked add the salt.
• Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies, onion and when they are done add into the dal.
• Serve with rice or chapathis.
  
  

Badam Burfi

Ingredients:

• 1 cup whole almonds
• 1 cup sugar
• Pinch of Cardamom powder
• 2 tablespoons butter or ghee (clear butter)
• 1/3 cup milk

Procedure:

• Soak the almonds in hot water for 30 minutes.
• Peel the skin off the almonds.
• Blend the almonds into a fine paste using just enough milk as needed to blend.
• Add the sugar and whip it for a couple of minutes.
• Heat the ghee in the frying pan on medium heat.
• When the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
• Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
• Add the cardamom powder.
• Remove the frying pan from the heat.
• Keep stirring the batter using a spoon in a circular motion for about two to three minutes.
• Pour it into the prepared greased pan.
• Smoothen the surface of the mixture to about a quarter inch thick.
• Let it cool until burfi is just warm.
• Cut into diamond or any shape you like.
• Cool to the room temperature and store burfi in an airtight container.

Badusha

Ingredients:

• Maida( All Purpose Flour) - 1/2 kg
• Baking Soda - 1/4 tsp
• Ghee - 2/3 cup
• Yogurt - 1tsp
• Cardomoms - 2
• Sugar -2 cups
• Water - 100ml
• Oil/Ghee for frying
• Pistachios, Badam for garnishing
  

Procedure:

• Sieve Maida and Baking soda in a bowl.
• Rub ghee in flour mixture.
• Add yogurt and water and knead into a soft dough.
• Divide the dough into equal parts and shape into smooth balls.
• Make a slight dent in the center with the thumb.
• Deep fry the balls in ghee/oil in very low heat till they become golden colour( it will take around 30 to 40 min).
• Drain on to an absorbent paper to cool.
• Cook sugar and water together to make a syrup of two string consistency.
• Dip the badusha(after it gets cool) in the sugar syrup and remove it and arrange on a plate.
• Garnish with pistachios and badam.
• Ready to serve.
  
  
  

Chicken Curry

Ingredients:

• Chicken(skinless) - 1/2kg
• Onions finely chopped -1 big
• Ginger-garlic paste -2 tsp
• Green chillies - 2
• Red chilli powder -1 tsp
• Turmeric powder - 1/4tsp
• Salt to taste
• Garam Masala(cloves-8, cinnamom -1 small)
• Oil -6tsp
• Dry coconut powder -6tsp
• Coriander powder- 2tsp
• Cilantro for garnishing
• Pepper powder-1/2tsp

Procedure:

• Heat oil in a pan and add the green chilies, finely chopped onions and fry it till golden brown.
• Mean while in the chicken add red chilli powder, turmeric, salt, pepper powder, 1/2tsp ginger-garlic paste mix well and keep it aside.
• Then add ginger-garlic paste and fry it for few minutes.
• Add the chicken which we kept aside into this and mix well and add 1 1/2 cups of water, simmer and cover it with a lid.
• Cook till the chicken is tender, then make powder or paste of coconut and garam masala and add into this.
• Cook for another 7 min and add coriander powder and switch if off.
• Garnish it with coriander leaves and serve with rice, vada or chapathi.

Alasanda Vada/ Bobbarlu Vada/Black eyed peas Vada

Ingredients:

• Bobbarlu - 3 cups
• Onions -1
• Green chillies - 2
• Ginger - 1/2 tsp
• Salt to taste
• Oil for frying
• Coriander leaves
• Curry leaves

Procedure:

• Soak the bobbarlu for 5-6hrs .
• Take a cloth and rub the bobbarlu till they become dry.
• Take a hand full of bobbarlu and keep it aside.
• Grind the rest of all bobbarlu, green chillies, ginger and salt coarsely.
• To this add chopped onions, hand full of alasandas which we kept aside(so that it will be crunchy),chopped coriander leaves and curryleaves and mix it well.
• With the help of a cloth and little water take the dough and shape them like vada.
• Heat oil in a frying pan and drop the vada and fry it till golden brown on both the sides and remove it.
• Serve hot with chicken or any chutney.

Minapa Vada/Minapa Gaarelu

Ingredients:

• Urad dal - 2 cups
• Onions - 1
• Greenchilies - 3
• Coriander leaves
• Curry leaves
• Ginger - small piece
• Salt to Taste
• Baking soda - 1/4tsp
• Oil for frying

Procedure:

• Soak urad dal for 4hrs.
• Grind urad dal without adding water or few drops of water.
• Cut the green chillies, ginger, onions, coriander leaves and curry leaves and add in the batter.
• Add the baking soda and required salt and mix it well.
• Heat oil in a pan and make the batter in the shape of vada and drop it in the oil and fry it till it turns golden brown on both the sides.
• Serve it hot with any chutney.

Cut Mirchi

Ingredients:

• Besan(Gram flour) - 2 cups
• Rice flour - 1/4 cup
• Long Green Chillies - 10
• Salt - to taste
• Baking powder - 1/4tsp
• Oil
• Onions - 1
• Lemon - 1
• Chat masala

Procedure:

• Wash the green chillies and keep it aside.
• In a bowl add besan, salt, baking powder and add water slowly and make a thick batter.
• Heat oil in a pan, dip the chillies one by one in the batter and fry it till it is half done.
• Then cut the mirchi into pieces and deep fry them.
• Sprinkle with some chat masala, chopped onion, squeeze lemon on top and serve.