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.
  

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 .