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.