Gutti Vankaya Koora/Stuffed Brinjal Curry

Ingredients:

• Brinjals - 6
• Dry Coconut -1/2 cup
• Sesame Seeds - 1/2 cup
• Groundnuts - 1 cup
• Onion -1 big
• Tomato - 1 big
• Curry leaves
• Salt to taste
• Red chilli pwd - 1 tsp
• Turmeric pwd- 1/4 tsp
• Coriander pwd - 1 tsp
• Garam Masala pwd -1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Tamarind - 1 small lemon sized(soak in water)
• Oil - 6 tsp

Procedure:

• Heat a pan and dry roast groundnuts, sesame seeds. Cool them and remove the skin of groundnuts.
• In a blender add groundnuts, sesame seeds, dry coconut, salt, chilli pwd, turmeric pwd, coriander pwd, garam masala pwd, tamarind and 2 to 3 tsp of water and grind to a smooth paste. Don't add much water.
• Wash the brinjals and cut them into plus shape as shown in the figure.
• Stuff the paste into each brinjal carefully without breaking it and keep aside. Save the remaining paste for gravy.
• Heat oil in a pan and add mustard seeds, cumin seeds. When they splutter add curry leaves, finely chopped onions and fry till they turn golden brown.
• Then add chopped tomato and cook for 5 min and add stuffed brinjals and saute them for couple of minutes. Cove it with a lid.
• Then add the remaining paste and enough water and cook it in low flame for 15 to 20 min or till the brinjal is soft and gravy thickens.
• Keep mixing for every 3-5 minutes. Once it is done oil oozes out.
• Serve with hot rice or Chapathi.

Simple & Tasty Corn Snack

Ingredients:

• Corn - 1
• Butter - 1 tsp
• Chilli pwd - 1/2 tsp
• Salt to taste
• Lemon juice

Procedure:

• Peel corn from the cob.
• Heat butter in a pan and fry the corn for 5 min or till they turn golden brown.
• Add chilli pwd, salt mix well and switch off the flame.
• Add lemon juice on the top.
• Serve hot.
  

Karela Fry/Bittermelon Fry

Ingredients:

• Karela - 1/2 kg
• Green chillies- 2
• Curry leaves
• Salt to taste
• Chilli pwd - 1 tsp
• Turmeric pwd - 1/4 tsp
• Roasted channa dal - 2 tbsp
• Garlic flakes - 1 or 2
• Oil - 2 tbsp
• Mustard seeds -1/2 tsp
• Cumin Seeds - 1/2 tsp

Procedure:

• Grind roasted channa dal, garlic and red chilli powder.
• Peel the karela and cut them into thin round slices.
• Heat oil in a pan and add mustard seeds and cumin seeds, when they splutter add green chillies and curry leaves fry for few seconds and add karela.
• Mix well and cover it with a lid and cook in medium flame for 10 min.
• Keep stirring in the middle.
• After 10 min add turmeric pwd and salt and cook for few minutes(don't put the lid) or till the karela is cooked.
• Then add grinded powder to this and stir for 3-4 minutes and switch off the stove.
• Serve with dal or sambar.

Carrot Halwa

Ingredients:

• Carrots - 1/2 kg
• Sugar - 1 1/2 cup
• Milk - 4 cups
• Curdled Milk - 1/2 cup
• Cashewnuts
• Badam
• Ghee - 2 tsp
• Cardamom Pwd - a pinch

Procedure:

• Grate the carrots.
• Heat ghee in a wide open pan and fry the cashews and badam, remove them and keep aside.
• In the left over ghee add grated carrots and milk and cook in medium flame with constant stirring.
• When the milk gets evaporated add curdled milk and sugar and mix well.
• Cook for few minutes and add cardamom pwd and fried nuts on the top.
• Switch off the stove.
• Serve hot or cold.
  

Potato Fry

Ingredients:

• Potatoes - 2(big)
• Onions - 1 small
• Green chillies - 2
• Curry leaves
• Coriander leaves for garnishing
• Salt to taste
• Turmeric Powder - 1/4 tsp
• Chilli powder - 1 tsp
• Chat masala or chole masala - 1/2tsp
• Coriander powder - 1/2 tsp
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Procedure:

• Chop the potatoes, onions, green chillies and keep aside.
• Heat oil in a pan and add mustard seeds, cumin seeds when they splutter add curry leaves and fry for few seconds.
• Add chopped green chillies and onions and fry till they turn golden brown.
• Then add chopped potatoes mix well and cover it with a lid and after few minutes add salt, chilli pwd, turmeric pwd and mix well.
• Cook till they are done and add chole masala and coriander pwd and turn off the stove.
• Garnish with coriander leaves.
• Serve with rice, chapathi, dosa or puri.
  

Vegetable Pulao

Ingredients:

• 3 cups basmati rice – washed and soaked in water for 30 minutes
• 2 to 3 cups chopped mixed vegetables like beans, beet root, carrots, peas
• 3 tbsp ghee
• Garam Masala (1/2 tsp shah jeera , 2 bay leaves, 5-6 cloves, 1 cinnamom stick)
• 1 big onion finely sliced
• 4 green chillies slit length wise
• 1 tsp ginger-garlic paste
• 1 cup fresh mint leaves (pudina)
• 1 cup fresh coriander leaves
• 1 tsp coriander powder
• salt to taste
• 5 1/2 cups water

Procedure:

• Heat ghee in a heavy bottomed vessel.
• Add whole garam masala and stir for a few seconds till the jeera splutters.
• Add the sliced onions, green chillies. Saute the onions till they turn transparent colour.
• Add the mixed vegetables and on medium heat, let them cook.
• Then add the chopped mint and coriander leaves and mix well and add ginger-garlic paste and fry for 2-3 minutes.
• Add water, salt, coriander powder and mix well and bring to a boil .
• Add the drained basmati rice and mix well.
• Reduce heat to medium and let it cook covered with lid or transfer it into rice cooker and cook.
• Serve with raita or any curry.

Tomato Chutney

Ingredients:

• Tomatoes(big) - 3
• Sesame seeds - 2 tbsp
• Cumin seeds - 1/2 tbsp
• Green chillies - 10
• Tamarind pulp - 1/4 tbsp
• Coriander leaves
• Curry leaves
• Turmeric pwd - pinch
• Oil - 1/2 tsp
• Salt to taste

Tempering:

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

Procedure:

• Chop the tomatoes and keep aside.
• Heat a pan and dry roast sesame seeds and cumin seeds for a minute or till the sesame seeds change the colour.
• Take it on a plate and in the same pan heat 1/2 tsp of oil and fry the green chillies, cilantro, curry leaves till they are cooked.
• Take it on a plate and add the chopped tomatoes, tamarind pulp and turmeric and cook till they are soft.
• After it gets cooled grind all these ingredients coarsely and add salt and convert it into a serving bowl.
• Heat oil in a pan fry the mustard seeds, cumin seeds, curry leaves, red chillies and urad dal till the dal changes to light brown and add the seasoning to the chutney.
• Serve with rice and ghee, chapathi, Dosa.

Kodi Guddu Pulusu

Ingredients:

• Boiled eggs - 3
• Oil - 2 tbsp
• Onions - 2 big (chopped finely)
• Green chillis slit length-wise - 3
• Red Chilli powder - 1 tsp
• Turmeric pwd - pinch
• Salt to taste
• Coriander pwd - 1/4 tsp
• Tomato chopped finely - 1
• Ginger-garlic paste - 1/2 tsp
• Tamarind 1 big lemon sized(soaked in warm water and pulp extracted)or 2-3 tbsp of tamarind paste
• Chopped coriander leaves for garnishing
• For tempering : 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, big pinch of methi seeds(fenugreek seeds) and curry leaves

Procedure:

• Heat oil in a pan and add mustard seeds and let them splutter.
• Now add cumin seeds, methi seeds, curry leaves and fry for few seconds till methi seeds turns brown.
• Add chopped onions and green chillies and fry till they turn light brown.
• Now add chilli pwd, turmeric pwd, salt, coriander pwd, mix well for few minutes.
• Add chopped tomatoes and fry till they are mashed up.
• Add tamarind extract and 2 cups of water and bring to a boil and reduce heat and let it simmer for 5-6 minutes.
• Add the boiled eggs (make slits along the length of each egg) and let it cook in the gravy for 10 minutes or till you get the required gravy consistency or till the oil oozes out.
• Switch off the stove.
• Garnish with chopped coriander leaves.
• Serve this with rice or chapathi.

Plain Cookies

Ingredients:

• Maida - 2 1/2 cups
• Sugar powder - 1 cup
• Besan - 1/2 cup
• Ghee - 1/2cup
• Oil - 1/2 cup
• Soda - 1/2 tsp
• Cashewnuts for garnishing

Procedure:

• Mix all the ingredients except cashewnuts.
• Mix well and divide the dough into equal parts and make the shape of the cookies.
• Press a cashewnut piece in the centre of each cookie.
• Arrange the cookies on a lightly greased cookie sheet.
• Pre heat the oven to 375 degrees and bake for about 13 to 15 minutes or till they are light golden brown.
• After they are light golden brown remove the cookie sheet from the oven .
• Let the cookies cool down for about two to three minutes before taking them off from the cookie sheet.
• Store in an air tight container.

Pulagam Annam/Yellow Rice

Ingredients:

• Rice - 2 cups
• Moong dal/Pesara Pappu - 1 cup
• Turmeric Powder - 1/2 tsp
• Salt to taste
• Water - 6 cups
• Ghee

Procedure:

• Wash rice and moong dal in a bowl and add water.
• Add salt and turmeric and mix it.
• Cook the rice.
• Add ghee on the top and serve hot with coconut chutney.
  

Murukku/Janthikalu

Ingredients:

• 2 cups - rice flour
• 1 cup - urad dal powder(fried and grinded)/ besan
• 1 1/2 tbsp - sesame seeds
• 1 tbsp - ajwain/vaamu
• 1 tbsp - cumin seeds
• 1 tsp - red chilli pwd
• salt to taste
• 2 tbsps - hot ghee/oil
• oil for frying
• Janthikalu machine

Procedure:

• Put together rice flour, gram flour/Urad dal flour, salt, hot ghee, chilli powder, ajwain, cumin seeds and sesame seeds, and combine them well.
• Slowly add water little by little to make a soft dough, just soft enough that it is pressed easily with the janthikalu machine.
• Test the dough for salt and chilli pwd before deep-frying.
• Heat oil in a frying pan.
• Take the janthikalu machine and use the disc with small holes.
• Fill half of the press with the dough and once the oil is hot, reduce to medium flame and Pipe out the dough forming circles, on a greased plate.
• Fry it in the oil till they are golden brown.
• Remove onto an absorbent paper and cool.
• Cool completely before storing in an air tight container.
  

Tandoori Chicken

Ingredients:

• Chicken legs(Drum Sticks) - 5
• Curd - 5 tbsp
• Coriander Powder - 1 tsp
• Garam masala pdr - tsp
• Ginger garlic paste - 1 tsp
• Lemon Juice - 1 tbsp
• Oil - 2tbsp
• Pepper powder -1 tsp
• Red Chili Powder - 1 tsp
• Red color - 1/2 tsp
• Salt as required
• Turmeric powder - 1/4 tsp

Procedure:

• Clean and Cut 4 or 5 long slits on each Chicken piece.
• Mix chilli powder, salt and lemon juice and apply in between the slits of the chicken and keep aside for 15 min.
• Make marination with coriander powder, red chilli powder, turmeric, salt, garam masala pdr, yogurt, pepper powder, ginger -garlic paste, red colour.
• Apply it all over the chicken, making sure to apply well between all the slits and atlast add some oil on the top.
• Keep aside for atleast 1 hr or more.
• Preheat your oven to 425 degree Fahrenheat.
• Cook for 25 to 35 minutes or till the chicken is cooked.
• Remove from oven and sprinkle some lemon juice on the top and serve.