Jeera Rice

Ingredients:

Basmati Rice - 1 cup
Onion - 1 finely sliced
Butter - 2 tsp + 1 tsp oil
Jeera/Cumin seeds - 1 tbsp
green chillies - 4

Method:

1. Heat butter + oil or ghee in a pan, add jeera seeds and saute for a few seconds.
2. When jeera splutters, add onion and green chillies and saute till onions become golden brown, then add the drained rice and fry for a few minutes. Add 2 cups of water, needed salt and cook rice till done.
3. Fluff it with a fork and serve it with any gravy side dish of your choice.
4. You can cook rice in a rice cooker or pressure cooker or in a pan with a lid.

Bottle gourd with sesame seeds curry

Ingredients:

Coriander Powder - 1/2 tsp
Water as needed
Coconut Powder - 1tbsp
Oil - 1tbsp
Ginger Garlic Paste - 1/2tsp
Curry Leaves 1Springs
Turmeric pinch
Green Chilies 4
Onion -1
Urad Dal - 1tsp
Sesame Seeds 1tbsp
Bottle Gourd - 1Cup

Method:

1. Take a pan heat it add sesame seed dry roast till golden brown color optional coconut powder grind into a coarse powder.Take a pan heat oil, add urad dal, onions chopped,salt saute it then add  green chilies, turmeric, ginger garlic paste, curry leaves saute it then add small pieces of bottle gourd and mix well add some water and close it with a lid.
2. Cook the bottle gourd till it is 80% done then add the sesame seeds powder, coriander powder saute it again and cook for another 3 -4 min.  

Bottle gourd halwa

Ingredients:

• 2 piece Cardamoms(powdered)
• 5 number cashew nuts
• 3 tsp Ghee
• 1 cup koya
• 500 ml Milk
• 10 piece raisins
• 500 grams seedless white gourd
• 1 cup Sugar

Method:

1. Peel and grate bottle gourd.
2. Take a pan add Ghee,cashew nuts,raisins,mix it well tll they change the colour, then add grated bottle gourd and mix it.
3. Let it cook for 5 to 10 min in slow flame and keep mixing it.
4. Then add Milk stir it.
5. Now add sugar to it and mix then add Koya to it,keep mixing for 5 min your halwa is ready.

Uggani

Ingredients:

Puffed Rice - 8 cups (boruglu/murrilu/marmaralu)
Onion - 1, large, finely chopped
Green chillies - 3, slit
Turmeric powder - 1/4 tsp
Roasted chick peas - 3 tbsps (dalia/putnala pappu)
Lemon juice - 1 tsp
Peanuts - fistful, roasted and peeled
Salt to taste
Fresh coriander for garnish
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp (optional)
Cumin seeds - 1/2 tsp
Urad Dal - 1 1/2 tsps
Curry leaves - 1 sprig
Oil - 1 1/2 tbsps

Method:

1. Take a deep bowl and fill with 4 to 5 liters of water. Add the puffed rice and allow to soak for 3 mts. Using your hands, squeeze out water from the puffed rice and place in a bowl.
2. Grind roasted chickpeas and dessicated coconut to a fine powder and keep aside.
3. Heat oil a heavy bottomed vessel, add mustard seeds and allow to splutter. Add cumin seeds, urad dal and saute till the dal turns red. Add curry leaves and green chilis and saute for a few seconds.
4. Add the chopped onions and saute for 6 mts. Add turmeric powder, puffed rice, ground powder and salt and mix well. Toss for a mt. Add lemon juice and roasted peanuts and turn off flame.
5.  Garnish with coriander leaves and serve warm with mirchi bajji, papad or pakoras.