Atukula Chudva

Ingredients:

Poha or Atukulu: 4 measuring cups. (160 ml)
Peanuts : 1/2 cup
Dalia (putnalu): 1/2 cup
Green chilli: 2 (optional)
Red Chilli:3
Crusted garlic : 1 teaspoon
Salt to taste
Vegetable oil : 3 to 4 table spoon
Turmeric : A pinch
Cumin seeds : 1/2 teaspoon
Curry leaves

Preparation:

1. Fry atukulu with 2 tbsp of oil until it becomes crispy.
2. Take a wide bowl, add oil. When the oil is hot add cumin seeds and curry leaves. Once they pop add red chilli, fry it until they turn golden brown. Add green chilli pieces, crushed garlic and pea nuts, fry it well.
3.Add dalia or putnalu, turmeric and salt. Fry for a minute. Add poha and stir frequently until it becomes crispy.Turn off the flame.
Keep it aside for cooling.This will keep in an air-tight container for about 10-15 days. Goes really well with chai/Indian tea..

Thotakura Senagapappu Curry

Ingredients:

Thotakura washed and chopped
1 cup Senagapappu (chana daal) soaked until soft
1 small onion chopped
2 green peppers chopped
Salt to taste
Coriander (cilantro) for garnish
Seasoning:
2 tbs oil
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
4-5 garlic cloves

Method: 


Heat oil in a wok. Add the seasoning ingredients. When seeds splutter add the chopped green peppers, onions and senaga pappu. Cook until the pappu is tender and onions turn golden brown. Stir in the chopped thotakura and cook with the lid closed until all the thotakura is tender and cooked well. Adjust the salt, take off the flame and serve.

Gongura Mutton Curry

Ingredients:-
1 kg mutton, washed and drained
2 cups packed freshly picked, washed red sorrel leaves
4 medium sized onions, finely chopped
2-4 green chillis, slit (adjust)
1 tbsp coriander pwd
1 tsp cumin pwd
1 1/2 tbsp oil
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric pwd
1 tsp salt
1 tbsp red chilli pwd
juice of small lemon

Garam Masala Pwd:
5-6 cloves
1 1/2″ cinnamon
2 cardamoms
2 star anise/anaas puvu/biryani puvvu
1 tbsp khus-khus pwd


Method:-

1. Lightly dry roast the spices under ‘garam masala pwd’ for 3-4 mts and cool. Grind the spices to make a powder. Keep aside.
2. Add the washed gongura leaves to the hot boiling water and drain them and make a paste of it. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
3. Heat oil in the pressure cooker. Add the onions and green chillis and saute till transparent.
4. Add the salt, turmeric pwd, chilli pwd, ginger garlic paste and then add mutton and cook on high heat for 2-3 mts. Add coriander pwd, cumin pwd and garam masala pwd and combine well.
5. Add the gongura leavespaste and combine well. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
6. Add a cup of water and adjust salt. Bring to a boil and reduce heat and cook for another 10-12 mts.
7. Serve hot with white rice or rotis.

Vegetable Pulav

Ingredients:

2 cups basmati rice – washed and drained
1 1/2 tbsps ghee
1 tbsp oil
2 green cardamoms
4 cloves
2” cinnamom stick
1 star anise
2 bay leaves
2 onions finely sliced
1/2 tbsp ginger-garlic-green chilli paste
1 1/2 tbsps of fresh mint leaves/pudina, finely chopped
1 1/2 tbsps fresh coriander leaves, finely chopped
1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)
3 1/4 cups water
salt to taste
8-10 cashew nuts (lightly roasted in ghee till golden brown)
coriander leaves for garnish

Method:-

1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.
2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.
3 Add the drained rice and saute for 2 mts.
4 Add water. Bring to a boil.
5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.
7 Serve warm with raita.

Corn on the cob

Bring two cups of salted water to a boil in a wide vessel. Reduce flame and place the corns in the water. Place lid and cook for about 12-15 mts (for tender corns). Turn off flame. Cool and remove on to a plate. Rub some butter along each corn on the cob. Sprinkle some pepper and a dash of lemon juice and relish.

Pesara Pappu Kattu

Ingredients:

1 cup split moong dal(pesara pappu) cooked in a pot with 3 cups of water
1 medium size onion
1 tsp cumin seeds
1 tsp jeera seeds
2 green chilli slit length wise
2 dry red chillis deseed and tear into pieces
1 tsp grated ginger
10 curry leaves
1/4 tsp turmeric (pasupu,haldi)
big pinch asafoetida (hing)
salt to taste
ghee
1 tbsp lemon juice


METHOD:
cook the moong dal in a cooker with 3 cups of water along with red chillis,green chillis,curry leaves,ginger and onion till 3 whisiles.
Now smash the dal and add the asafoetida and turmeric to the cooked dal along with the excess boiled dal water.Add salt.
Let the dal simmer for 8-10 mts.Turn off heat.
Heat 1 tbsp ghee in a vessel.Add the cumin seeds,jeera and let them sizzle and brown and add to the boiled dal.
Just before serving add a dash of lime and serve hot with steamed rice or rotis or have it as a soup.(If you wish to have it as a hot soup add an extra cup of water)

Baby Potato Fry

INGREDIENTS:
Baby Potatoes - 1/2 kg
Onion- 1 big
Green Chillies - 2-3
Oil- 2 tbsp
Mustard Seeds - 1tsp
Jeera - 1tsp
Haldi - 1/4th tsp
Red Chilli Powder - 1/2tsp
Garam Masala Powder - 1tsp
Salt as required

METHOD:
-Wash the potatoes and pressure cook them till tender.
-Cut the onion lengthwise and slit the green chillies.
-Heat oil , add the mustard seeds , jeera and curry leaves , fry for 2 min.
-Add the onions , salt and haldi , cook till the onions are cooked well.
-Now add the red chilli powder and garam masala , if the mixture becomes dry after mixing add very little water and cook for 2-3min till the mixture cooks well.
-Add the baby potatoes , mix well till they are well coated with onion mixture , cook for another 15min till the potatoes absorb all the flavour.
-Serve with rice.

Semolina Upma

Ingredients:

1 Cup Sooji/Rawa
1 Onion (chopped)
2 tbsp Ghee
2 Cups water
1 tsp Urad Dal
2 Green chilies (chopped)
1/4 tsp Ginger(chopped)
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Curry leaves
8 Cashew nuts
Salt to taste

Method:

1. Roast rawa in a dry skillet on low flame until it starts to give off a distinct aroma. Take it out. 
2. Heat ghee in the same and add cumin seeds, curry leaves, mustard, urad dal and cashew nuts . 
3. Now add chopped greed chilli, ginger, onions and cook again for 3 minutes. 
4. Now add salt, roasted sooji and water. 
5. Stir well and cover it. 
6. Upma is ready. Serve it with pickle.

Brown Rice Dosa

Ingredients:

   Brown Rice -2 1/2 cups
   Whole Urad dal -1 cup
   Fenugreek seeds -1 tsp
   Salt as needed

Method:

1. Soak brown rice and urad dal for 5-6 hours.
2. Grind urad dal and brown rice along with fenugreek seeds until light and fluffy adding water from time to time. Remove it in a vessel. you can grind it in a wet grinder or in mixer grinder also. Grind it in the same way as you grind it for the regular dosa batter.
3. Let it ferment for 6-7 hours. After fermentation, mix well and make dosa as you normally do.
4. Heat a tawa, add a ladle of the brown rice batter in the center and spread it in a circular motion.
5. Drizzle a tsp of oil around the dosa, when the corners start lifting up, flip it over to the other side and drizzle another 1/2 tsp of oil.
6. Serve hot with sambar or chutney of your choice.

Butter Corn

Ingredients:

Sweet Corn – 1½ cups
Salt & Pepper – to taste
Butter – 1/2 to 1 tbspn

Method:

1. Heat water in a pan. Add Sweet Corn and Salt. Boil for 10 minutes.
2. Add Pepper to the cooked Sweet Corn and mix well.
3. Mix Butter and serve hot.

Optional: You can add Onion, Tomato, Coriander leaves, Lime juice, Chili powder to this and serve.

Watermelon juice

Ingredients:

1/2 (about 2.2kg) seedless watermelon, peeled, coarsely chopped
2 teaspoons finely grated ginger
2 tablespoons lemon juice
Mint leaves, to serve
Ice cubes, to serve

Method:

1. Place watermelon, ginger and lemon juice in the jug of a blender and blend until smooth. Add sugar, if desired.
2. Strain through a fine sieve into a serving jug. Add mint and ice cubes and stir to combine. Serve immediately.

Dosakaya Papu

Ingredients:
1 cup tur dal/red gram dal/kandi pappu
1 1/2 cubed dosakaya/yellow cucumber
1 onion, chopped
1 tomato, chopped (optional)
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
2 cups water
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2 tsps oil
1 In a pressure cooker, place dal, cubed dosakaya mukkalu, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook

upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a
few seconds.
3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.
4 Serve with white rice.

Chicken Biryani

INGREDIENTS:
Chicken - 1/2 kg
Rice - 1/2 kg (wash and leave them)
Oil - 4tbsp
Jeera - 1/2tsp
Onions 1 big - (chopped into long slices)
Green chillies - 4-5 slit
Red chillies - 2 (broken into halves)
Ginger Garlic Pase- 1.5" piece
Dalchini - 1.5" piece
Cloves - 5-6
Elaichi -1
Garam Masala - 1 tsp
Biryani Leaf - 2

METHOD:
-Take a vessel and mix Ginger Garlic Paste, Salt, Garam Masala, Red Chilli Powder and add Chicken and fry it till it losses water.
-Heat oil add Biryani Leaf, Dalchini, Cloves, onions and green chillies and fry till onions turn transparent.
-Now add the Whole chicken.
-Add the masala powder,red chilli powder,turmeric,salt and let cook till chicken is done.
-Add rice to the chicken and mix well and fry for another 6 min.
-Add the required amount of water adjust the salt and red chilli powder and cook for 2 whistles and then 10min on low flame.

Mutton Pulusu

This recipe is from my Mother.She makes this wonderful pulusu along with chicken biryani which is the best dish to be eaten along with biryani.

INGREDIENTS:

Mutton-1/2kg

Onion-2 medium

Tomato-1 medium finely chopped

Green Chilies - 6

Cashew nuts- 5

Khus Khus (poppy seeds) - 1.5tsp

Ginger Garlic paste - 1 and half tbsp

Salt - as required

Haldi - 1/4 tsp

Red chilli Powder - 1tbsp

Jeera - 1tsp

Mustard - 1tsp

Oil-2tbsp

METHOD:

-Grind the onions and green Chillies
-Grind the Cashew nuts and poppy seedy to a fine paste.
-Heat oil in another big vessel , once hot add the jeera ,mustard and curry leaves and fry.
-Now add the onions and ginger garlic paste,Haldi,Red Chilli Powder and fry for 5 min.
-Add the cashew and poopy seeds paste and after 3min add tomatoes and saute it.
-Add the whole mutton and pressure cook it till 5 whisiles.
-Add the grated corriander and cook till the required consistancy is reached and serve with chicken biryani.

Its My Blogs First Anniversary

25th September 2009 is a day to remember in my life because that is the day when i started my own blog and i am proud to say that MY BLOG IS ONE YEAR OLD TODAY.Last year when i started this blog i didnt know that i will come this far. 1 year has passed by with 26 posts.

I have learnt some wonderful dishes.The list of wonderful dishes i learnt and the related blogs is coming very soon.I want to thank all the wonderful people who visited my blog and left me those precious comments. I dont know how my 2nd year will go but i hope its goes well with lots more people visiting my blog and leaving more comments.ONCE AGAIN THANK YOU ALL.
I even thank my husband for his support in handling this blog.He also helps some times in taking pictures

Pesarattu

Ingredients:
Moong dal  - 1 cup
green chilly - 1
ginger - 1/2 inch piece
salt to taste
coriander leaves (Optional)
oil
onions - 1 (finely chopped)

Method:

1. Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans on the next day.
2. Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water.
3. On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.
4. Drizzle oil at the sides and in the centre.
5. Flip the dosa a couple of times till both sides are well cooked and browned.
6. Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma accompanied with coconut chutney. Or just plain with some coconut chutney or coriander chutney.

Aratikaya Popu

INGREDIENTS:

Aratikaya(raw banana) boiled and coarsly mashed- 2
Oil - 2tbsp
Mustard seeds - 1tbsp
Jeera- 1/2 tsp
Chana dal - 1tbsp
Urad dal- 1tsp
Green chillies - 2 ( slit length wise)
Curry leaves - 1 sprig
lemon - 1

METHOD:

1)  Heat oil add the chana dal and urad dal and let them fry now add the mustard seeds, jeera green chillies and curry leaves and fry for 1 min.
2)  Now add the mashed raw banana and mix well.
3)  Add salt and lemon juice and mix well and cook for another 5 min till dry.

Lassi

Ingredients:

1.5 cups yogurt/curd, chilled
7-8 tsp sugar or as required
½ cup water or cold milk
½ tsp cardamom powder
1 pinch saffron (optional)
ice cubes while serving the lassi

Method:

1. Take the yogurt, cardamom powder, water and sugar in a blender. you can also blend with a hand blender or use the traditional madani.blend till the yogurt is evenly blended.
2. Serve lassi in tall glasses.
3. Add crushed ice cubes, garnish lassi with some cardamom powder 
4. Serve the sweet lassi

Sliced Egg Curry

Ingredients :

Boiled Eggs - 5

Onions - 2

Green chillies - 3

Garlic cloves - 2

Ginger - small piece

Red chilli powder - 1 tbl spoon

Salt - to taste

Corainder Powder - 1 tbl spoon

Garam masala - 1/4 tbl psoon

Corainder Leaves - 1 bunch

Method:

1. Take Pan add oil and heat it. Now add onion pieces and fry it.
2. Add red chilli powder, garam masala, corainder powder, salt and fry for 2mins. Now add half glass of water.
3. When masala gets cooked well add coriander leaves(cut it into small pieces).
4. Then slit boiled eggs.
5. Mix well and fry for 2mins.

Dosa Batter

Ingredients:

Urad Dal – 1cup
Dosa Rice- 2 nd ½ cups
Thin Poha – ½ cup

Method:

1. Take a large bowl , add the dal and rice and clean them with water twice.
2. Soak them in water for 5-6 hrs.
3. After the dal and rice is soaked well grind them into fine paste in a wet grinder. Clean the poha and add it to the batter and mix well.
4. Let the batter ferment overnight.

Aloo Bajji

Ingredients:

Aloo - 1no large size
Chickpea flour - 2 cups
Red chillie powder - 1spn can be varied to your taste
Oil for deep frying
Salt to your taste
Baking soda  : a pinch
How To Do :

Prepare batter by mixing chickpea flour , salt , red chillie powder, baking soda with enough water.
Peel the potato and cut them into thin slices of your desired size.
Dip these potato slices in the batter and deep fey them until they turn golden color

Mini Idly Sambar

You need mini idli plates to cook this. How to make batter for soft idlis can be found here. You can use the same batter for making regular idlis  idly batter.

Tasty sambar is the key for this. Usually no vegetables are added and the sambar should be little watery than usual.  Idlis can be either soaked in Sambar for 3-4 hrs before serving or can be added instantaneously.  Soaking it for a while tastes better and is my favorite. - See more at: sambar

Serve it with ghee and raw onions pieces and coriander garnished on the top.

Corn on the Cob

Method:

1) Pressure cook the corn in two cups of salted water upto two whisles.
2) Cool and remove on to a plate. Rub some butter along each corn on the cob. Sprinkle some pepper and a dash of lemon juice and relish.

Simple Plain Cake

Ingredients:  

200 gms  cup white sugar

200 gms  butter

200 gms eggs

1 teaspoons vanilla esence

200 gms  all-purpose flour

1/2 teaspoons baking powder

Method:

1)  Preheat oven to 350 degrees F (175 degrees C). 

2)  In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, 

3) Add to the creamed mixture and mix well until batter is smooth. Pour batter into the prepared pan.

4) Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.

Betroot Fry With Egg

Another recipe from Recipe Den. Had this yummy dish with hot hot phulkha's. Thanks once again  for such amazing recipes

Simple Tomato Curry

Ingredients:

1/2 kg fresh tomatoes, finely chopped
2 large onions, finely chopped
1/2 tsp mustard seeds
10-12 fresh curry leaves
10-12 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
salt to taste
1 tbsp grated jaggery
2 tbsp coriander leaves
1 tbsp oil



Method:

1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for another 5 mts.
4 Add a glass of water, jaggery, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, 

Nimakaya Pappu

Ingredients:

1 cup tur dal/red gram dal/kandi pappu OR yellow moong dal/pesara pappu
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
juice of a small lemon
salt to taste
3 cups water
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dry red chillis, de-seed and tear
few fresh curry leaves
1-2 tsps oil

Method:

1. In a pressure cooker, place a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat.
2. Add lemon juice and combine. Keep aside.
3. Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4. Add this to the dal and combine. Serve with white rice or rotis.

Simple Egg Roast

Ingredients:

Eggs - 3

Salt - pinch

Turmeric - pinch

Pepper powder - pinch

Chat masala - pinch

Oil - 2 tsps

Method:

Halve 3 boiled eggs. Drizzle 2 tsps oil in a pan, add a pinch of turmeric pwd,  Place the halved boiled eggs, cut-side down, cook on low flame for 3 mts. Turn over and cook for another mt. Add salt, pepper powder and chat masala on it and cook it well Turn off heat. Serve warm.

Minapa Roti//Dibba Roti

Ingredients:

Urad daal -1 cup
Wash and soak it in water for 6 hours
Rice ravva - 2 cups
Soak in water for atleast 6 hours
Salt
Oil 1 cup

Method:

1.  Wash and soak urad daal and grind in to a paste,adding water.The consistancy should be like idli batter
2.  Soak rice ravva in water for 6 hrs ,then drain the water and mix with the urad daal batter.Allow it to ferment atleast for 6 hours.
3.  Place a thick bottomed pan on the stove and add 2 tsp of oil to it.Next place 2 to 3 laddle fulls of batter,lightly  spread it,add 2 to 3 spoons of oil and allow it to shallow fry,covering with a lid,in low to medium heat.After it is done toss it to other side and add 2 tsp oil.Remove it after done.It takes atleast 5 to 10 minutes to shallow fry on both sides.It is crispy and looks spongy..It consumes a little more oil than ordinary dosa or uthappam. It tastes well with onion chutney or besan chutney..

Mango Dal (Mamidikaya Pappu)

Ingredients:

Mango's - 3 (cut into medium sized pieces)
Kandipappu (Toor Dal) - 1 and 1/2 cup
Tamarind - 1/4 lemon size ball
Salt acc to taste
Red chilli powder - 1tsp
Green chillis - 3
Oil - 2tbsp
Hing a pinch
Mustard seeds - 1tsp
Jeera - 1tsp
Red chilli's - 2
Curry leaves - 1 sprig
Garlic - 1 crushed
Water - 3 and 1/2 cups

Method:

-Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim.

-Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee.

Bendi Jeedipappu Curry

Ingredients:

1) Bendi(Cut into Small Round pieces)
2) Cashew Nuts
3) Oil
4) Salt
5) Redchilly powder,
6) Turmeric powder,
7) Coriander
8) Cumin Seeds
9) Mustard Seeds
10) Onions (Choped into small pieces)

Method:

1) Take a kadai, Add oil in it and wait until it gets heated
2) Once the oil is heated add Mustard seeds, Cumin seeds and add cashew nuts.
3) Once they get fried add onions, salt, red chilly powder,
4) Once the onions are fried add the bendi pieces and cook in a slow flame.
5) Once it is fried, Garnish it with coriander.

Curd (Yogurt)

Ingredients:
 
1 litre Milk
1/2tsp curd (yogurt)

Method:

Milk should be boiled and cooled.
Remove the cream (malai) from milk and warm it (not too much).
In a bowl add curd and milk, stirring well. Place it in a warm & cozy place for overnight or for 5-6 hours.
When it is done refrigerate it for 1-2 hours for better results.
Note : If weather is too cool especially in winters cover the bowl with some woolen cloth. Preferably use casseroles in place of a bowl for better result. In summers it take less time to get done

Masala Chai

Ingredients:

Water - 1 cup
Milk - 1 cup
Tea dust/Tea leaves - 1/4 tsp (heaped)
Cardamom powder - less then 1/8 tsp
Fresh Ginger or Ginger powder - grated less then 1/8 tsp
Sugar - as required

Method :

1. Add the tea powder/dust in the water, add the cardamom and Ginger and let it come to rolling boil.
2. Close and keep it aside for 15 minutes.
3. Add the milk to the decoction, add required sugar.
4. Let it again come to nice boil.
5. Strain it.

Enjoy the Delicious and soothing Masala Tea/Chai.

Potlakaya Kura (Snake Gourd Curry)

Ingredients:

potlakaya : 1
chillies: 4
salt: 1 tsp
turmaric powder: 1/4 tsp
Salt for taste
oil: 2 tbsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
crushed garlic flakes: 5
curry leaves for taste: few

Method:

1) Heat oil in a thick bottom pan. Add mustard seeds, chana dal, urud dal, cumin seeds, crushed garlic flakes and few curry leaves.
2) Add chillies, turmeric powder , salt and once they are fried add potlakaya pcs and add to onions.
3) Fry for 30 mts with low flame and stir ocassionally.
4) Check for softening and serve with hot rice or chapathi

Simple Cauliflower Fry

Ingredients:

Cauliflower florets - 3/4 cup
Big Onion - 1 small sized finely chopped
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Giner Garlic Paste - 1 tsp
Curry Leaves - a small sprig
Jeera - 1/2 tsp
Green Chillies - 3

Method:

1. Cut cauliflower into small florets soak it in slightly warm water for few mins, drain water and boil cauliflower along with turmeric powder and salt until it becomes soft.
2. Drain the cauliflower pieces and keep aside.
3. Heat oil in a pan and add oil and once oil is heated add the mustard deeds, jeera seeds, curry leaves let it splutter then add ginger garlic paste, onion,, green chillies and fry till it turns golden.
4. Now add turmeric, salt and  cauliflower pieces and mix it well.
5. Now sauté for few mins until the cauliflower is nicely coated with the masala. Switch off.

Munagakaaya Tomato Curry

INGREDIENTS:

2 drumsticks, remove skin, cut into 2″ pieces
1 large onion, finely chopped
2 tomatoes, finely chopped, heirloom work best!
10-12 fresh curry leaves
3-4 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil

PREPARATION METHOD:

1 Heat oil in a vessel. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd and salt. Combine well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat, add the roasted drumsticks and cook covered for another 5 mts.
4 Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis or rice.

Bangaladumpa Beans Vepudu

Ingredients:
1/4 kg french beans, stringed and chopped
2 potatoes, peeled and cubed
1 onion finely chopped
pinch of turmeric pwd
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch roasted methi pwd (optional)
salt to taste
1/2 tbsp oil
For seasoning/poppu/tadka:
3-4 garlic cloves, crushed
10-12 curry leaves
1 Heat oil in a cooking vessel, add garlic and fresh curry leaves and saute for a mt. Add chopped onions. Saute on medium heat for 5-6 mts or till the onions turn transparent.
2 Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine. Add the cubed potatoes and salt. Combine, place lid and simmer for 15-18 mts or till the potatoes are almost cooked.
3 Add the French beans and combine. Sprinkle a few tbsps of water and place lid. Simmer for about 8-10 mts or till the beans and potatoes are tender.
4 Adjust salt and stir fry without lid on high flame for 2 mts and combine well. Turn off heat and serve with rice or rotis.

Peas Pulao

INGREDIENTS:

rice - 2 cups

peas - 1 cup

onion(finely slit) - 1 small

Chilies  - 4

corriander powder  - 1/2 tsp

garam masala - 1/2tsp

salt as required

METHOD:

-Heat oil in a pressure cooker add the jeera and onion and fry for 3-4 min.

-Now add salt ,garam masala, corriander powder and peas and fry for abt 5min

-Add the washed and drained rice and fry for 2 min.

-Add the required water and let it cook for 1 whisle and serve.