Chicken Pakodi



 

Ingredients:

 

To Marinate:

 

Chicken: 250 grams

Salt to taste.
Red chili powder: 2 table spoons
Ginger garlic paste: 2 tea spoons
Turmeric powder: 1 tea spoon
Lemon juice: 3 tea spoons
Rice flour: 2 table spoons

Coriander powder: 1 table spoon

 

Oil to fry

2  Coriander leaves : A Small Bunch

 

Method:

1. Take a bowl mix the chicken pieces with salt, red chili powder, ginger garlic paste, turmeric powder, lemon juice, rice flour, coriander powder and keep it in the refrigerator for 30 minutes for marinating
2.  Take a deep fry pan po.ur sufficient oil to the pan heat it in low flame.
3. Once the oil is hot drop the marinated chicken pieces one by one in the heat oil.
4. Turn the flame to medium and fry them until they turn into golden brown colour.
5. Turn off the flame and move the pakodies into a dish spread with tissue papers so that the excess oil would be observed by the tissue papers.
6. Once they oil is off put them into a serving bowl and garnish with coriander leaves could be served with tomato and garlic sauce.

Eggless Choclate CupCakes

Ingredients:

 

All purpose flour 3/4 cup
Coco powder 2 & 1/2 tblsp
Sugar 1/2 cup
Baking soda( bicarbonate of soda) 1/2 tsp
Salt  1/4 tsp
Oil 1/4 cup
Cold water 1/2 cup
Vanilla essence  1 tsp
Lemon juice / vinegar 1 tsp

Method:

1.Sieve flour, coco and baking soda together tice to ensure even mixing and then mix in the salt and sugar. In another bowl, mix oil, cold water and vanilla. Reserve the lemon juice. Mix the dry ingredients and wet ingredients well until sugar gets dissolved.

2.Pre heat oven to 190o C .. Before you are just going to bake, mix in the lemon juice and stir well. Spoon the batter to the muffin liners in the baking tray. Fill just 3/4th.

3.Bake for 15 to 20 minutes or until tooth pick inserted comes out clean. Better keep checking after 10 minutes. Cool down the muffins in a wire rack, after carefully taking out from the baking tray.

 

Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice

Chamadumpa Chips

Ingredients:

1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder

Method:

1. Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4. Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5. Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

 

Cauliflower Pepper Fry

Ingredients:

Cauliflower 1 (MEDIUM SIZE)
Onion 1
Ginger Garlic Paste   1 /2 tsp
Black Pepper    3/4 tsp
Cumin Seeds    1/2 tsp
Salt to taste
Turmeric Powder   a pinch
Oil  1 tbspn

Method:

1. Wash the cauliflower and cut them into small florets.
2. Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
3. Saute for a while and add the onions and saute till they become translucent.
4. Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
5. Add this to the cauliflower and add salt and turmeric powder.•Sprinkle little water and cook the florets become soft.
6. Switch off the flame once it is done.
7. Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

Aava pettina pulihora

Ingredients:

1 cup Rice(Sona masuri or equivalent)
1 big lemon sized Tamarind
3/4 tsp Mustard seeds
Salt to taste
1 tbsp.  Oil

for  tempering:
1 tsp Mustard seeds
3-4 tbsp. Groundnuts
1 tbsp. Chana dal
2 tsp Urad dal
3-4 whole Red chillies
4-5 light colored long Green chillies, slit
1/2 tsp Turmeric powder
a sprig of Curry leaves
a pinch of strong Asafoetida
2 tbsp. Oil

Method: 

1. Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
2. Soak tamarind in water for 15 mins and extract the pulp and keep it aside.
3. Dry roast mustard seeds until they start popping and pound it into a fine powder using a pestle and mortar. You can even grind it in mixer but the pestle and mortar works efficiently here and adds a nice taste.
4. Heat oil in a deep bottomed kadai/pan and crackle mustard seeds.
5. Add ground nuts and fry them until they turn slight red in color and the skin begins to split.Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.
6. Add curry leaves, sesame seeds, asafoetida, turmeric powder and fry half a minute.
7. Add extracted tamarind pulp and  let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins.
8. Switch off the flame and let it cool completely. 
9. Reserve some portion(2-3 tbsp) of the tamarind mixture we prepared now and add cooled and spread rice along with freshly ground fine mustard powder and salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more tamarind mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.

Sambar Fried Rice

Ingredients:

Boiled rice 2 cup
Butter 2tb
Garlic chopped ½ ts
Onion chopped 1 n
Green chilly chopped 3n
Capsicum chopped (green, yellow) 1 tb
Peanuts crushed 1 tb
Tomatoes chopped 2 n
Coriander chopped 1 b
Salt
Curry leaves 2 sp
Sambhar powder 1 ½ tb
Lime juice 1 tb
Grated coconut 2 tb

Method:

1. Take a bowl add butter, chopped garlic, chopped onion, chopped green chilly, chopped capsicum (green, yellow), crushed peanuts, chopped tomatoes, chopped coriander, grated coconut (optional), salt, curry leaves, sambhar powder, mix it well and transfer into the pan and cook it for a minute and add the boiled rice and toss it and sprinkle lime juice, chopped coriander on top.

Undrallu

Ingredients:

Rice/ Rice Rava (Biyyapu Rava) - 2 cups
Chana Dal - 1/4 cup
Salt - to taste
Jeera - 1/2 tbsp
Ghee - 1 tbsp
Chillies - 2 
Water - 4 cups

Method:

1. Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Orelse, wash the rice and dry it on a cloth. Grind to coarse mixture.
2. Soak the chana dal for atleast 20 minutes.
3. In a pan, take ghee; let the jeera splutter, add chopped chillies, chana dal - Fry these for a minute or two. Then add water & salt. Once it comes to a boil, add Rice Rava by stirring continuously to make sure that there are no lumps.
4. Just like upma, let it cook for a while.
5. Once cool, make lemon size balls out of the mixture and offer as Neivedyam to our dear Lord Vinayaka.

Brown Senaggala Vadalu

Ingredients:

Brown senagalu 1/2 kg (soak for about one night)
Green chillies 4 to 5
Ginger 1 inch piece
Onions 1 or 2
Curry leaves
Oil for deep frying
Salt as per tast

Method:

1. Firstly take the soaked senagalu and put them in a grinder jar and add all the above mentioned ingredients I,e (green chillies, ginger, washed curry leaves and salt) and grind them all. And once grinding is over put the paste in a bowl and add cut onion pieces to it and mix it well.
2. Now take a kadai and put  oil and allow it to heat and when the oil is heated make the paste into small small balls like vadas and put them in oil for frying. 
3. Fry the balls till they turn golden brown, when done take the vadas out and put them on a tissue paper for oil to soak. And later when complete process is done then store them (vadas) in a hot pack/ casserole.
4. That’s it delicious senaga vadas are ready for serving. These vadas can be served hot directly or with hot rice they taste very delicious

Gongura Pulihora

Ingredients:

Raw Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
Dry Red Chillies – 3 no
Green Chillies – 5 or to taste
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 2tsp
Chanadal – 2 tsp
Asafoetida (hing) – generous pinch
Curry Leaves – 1 sprig
Turmeric Powder – 1/4 tsp
Salt – to taste

Method:

1. In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
2. Blend to a smooth paste. 
3. In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
4. Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
5. Add seasoned gongura paste with the cooked rice and gently mix well until blended.
6. Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.

Enjoy with papad.

Medu Vada

Ingredients :

1 bunch Coriander leaves
1 tsp cumin seed Hing
to fry oil
1 cup Onion
1 tsp pepper powder(for taste)
AS PER TASTE SALT
200 grams urad dal

Method:

1. Soak Urad dal for 6 hour or overnight.
2. Blend it into a coarse paste.
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil it turns to golden colour

Fruit and Nut Cookies

Ingredients:

All purpose flour - 1 cup
Cornflour - 2 tbsps
Butter - 1/2 cup, room temperature, softened
Powdered sugar - 1/2 cup 
Salt - pinch
Vanilla extract - 1/2 tsp
Cardamom powder - 1/4 tsp 
Dried fruits and nuts - 1/4 cup each of finely chopped raisins, dried cranberries, pistachios, almonds

Method:

1. In a bowl, add the softened butter, powdered sugar and salt and beat till light and fluffy. Add vanilla extract, cardamom powder and lemon zest and mix well.
2. Add the flour and cornflour and mix to make a soft dough. Add the finely chopped dried fruits and nuts and mix well.
3. At the time of baking, pre heat oven to 160 C and remove the dough from the freezer. Unwrap and slice the dough into 1/4" slices and place them on a parchment paper or aluminum foil lined baking sheet. Place them at least an inch apart as they expand on baking.
4. Place baking sheet in the middle rack of the oven and bake for 13-15 mts or until lightly browned around the edges. Remove from the oven and cool on a wire rack.

Methi Chicken

Ingredients :

1 1/2 lbs chicken thigh meat
02 grm chilli pdr
1 chopped coriander leaves
1 coriander pdr
1 cumin
2 cup curd (yogurt)
2 tsp 0 garam masala pdr
2 tsp ginger garlic paste
2 tbs 0 gr chilli
2 bunch methi leaves(fresh)
2 numbe r onion small

Method:

1. Heat oil in a pan add cumin ,onion and cook till golden brown
2. add turmeric , ginger garlic paste, chilli pdr,coriander pdr, and curd and cook covered till well cooked.
3. add methi leaves ,chicken and cook till the sauce is thick
4. add coriander leaves and garam masala pdr and serve hot with rice or naan with cold curd as accompaniment

Aloo Methi

Ingredients:

Potatoes -3 medium sized potatoes or 1/4 kg baby potatoes
Fresh fenugreek leaves/methi -1 cup tightly packed
Onion - 1
Ginger -1 inch piece finely chopped
Oil - 2 tbsp for sauteing potatoes
Salt needed
Turmeric powder -1/4 tsp
Jeera Powder -1 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp (I used homemade which will not be hot)
Oil -1 tbsp
Cumin seeds/jeera -1 tsp
Mustard Seeds - 1 tsp

Method:

1. Wash methi leaves and use the tender stems alone. Discard the thick stems and chop the rest finely.
2. Pressure cook potatoes, peel the skin and chop it into cubes
3. Heat a tbsp of oil, add mustard seeds, cumin seeds, when it splutters, add finely chopped onion, ginger and saute until onions turn transparent.
4. Add salt, turmeric, Jeera powder, Coriander powder, Chilli powder and add chopped fenugreek leaves and cook covered until it wilts.
5. Then add the sauteed potatoes and cook covered for another 5 minutes until everything gets blended well.
6. Serve hot with roti, rice, parathas or bread. 

Choco-Chip Cookies

Ingredients:

1/2 cups All purpose flour (Maida)

3/4 cup Unsalted butter

3/4 cup Brown Sugar

1 tsp Baking soda

1 tsp Vanilla extract

a pinch of Salt

3 tblsp  Cooking oil

1 cup Semi Sweet Chocolate chips

Method:

1. Preheat the oven for 350 deg F. Butter should be at room temperature.
2. In a large mixing bowl beat Butter and Sugar until it is fluffy. 
3. Slowly add Flour,Vanilla extract, Baking soda, Salt & Cooking oil. Mix well till it forms a soft dough. It should not stick to your hand or bowl.
4. Add Chocolate chips and mix gently.
5. Make small balls of the dough and place them on a ungreased cookie sheet, each ball should be at least 2 inches apart.
6. Bake for 8- 10 minutes, once you notice that they have turned light brown at the edges, take them out & leave them on the sheet until they cool. Then transfer them to a cooling rack. Enjoy!

Note : If the mixture is dry, you can add little Milk. If its wet, add little more Flour

BabyCorn 65

Ingredients:

Baby corn (Cut length wise ) - 8-10 no
Coriander leaves -1 bunch
Curry leaves - 8 no
Green chilli - 2
Garlic - 2 cloves
Ginger - 1 inch piece
Salt - to taste
Garam Masala - 1 tsp
Chilli powder - 1 tbsp
Rice flour - 1/2 tbsp
Maida -  1 tbsp
Corn flour - 1 tbsp
Lemon - 1 tsp
Curd  - 1 tbsp

Method:

1. In a blender, blend few coriander leaves, curry leaves, green chilli, garlic, ginger to a slightly coarse paste.
2. Remove it in a bowl and add salt, garam masala, chilli powder, rice flour, maida, corn flour, lemon and curd and mix lall the ingredients to a smooth paste.
3. Gently add the baby corn pieces into the masala mixture and mix well so that all the pieces are well coated with the masala.
4. Heat the oil in the pan/kadai and once the oil is heated add the baby corn pieces in batches and deep fry them till they become crisp and golden color.
5. Serve the baby corn with sauce or by itself as snack

Betroot Pulao

Ingredients:

Basmati rice 1 cup heaped 
Beetroot, chopped 1 cup 
Green peas 1/2 cup 
Onion 1 
Ginger garlic paste 1 tsp 
Red chilli powder 1 tsp 
Coriander seeds powder 1 tsp 
Turmeric 1/8 tsp 
Coconut milk, thin 1 cup 
Coriander leaves, chopped 2 tblsp 
Salt As needed 
Oil / Ghee 2 tsp
Cinnamon 1 piece
Cardamom 1
Clove 1
Saunf (fennel seeds) 1/2 tsp

Method:

1. Soak basmati rice for atleast 1/2 hour. Heat a small pressure cooker with oil/ ghee, temper with the items cinnamon, cardamom, clove. Add thinly sliced onions and fry till transparent. 
2. Add ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Add little salt and continue frying for 2 mins in medium flame. 
3. Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
4. Cook for 14 minutes in lowest possible flame with lid and pressure valve. Or upto 2 whittles in medium flame. Garnish with coriander leaves.

Simple Boneless Chicken Roast

Ingredients:

Chicken – 500g cut into medium size pieces
Onion – 1 big
Kashmiri Chilli Powder – 1 tsp
Red Chilli powder – 1/2 tsp
Green Chilli (Or ripe red chillies) – 2
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Ginger garlic paste – 3 tsp
Curry leaves – 10
Oil – 5 Tbsp
Salt

Method:

1. Marinate the chicken with Chilli powder,Kashmiri chilli powder, salt,Turmeric powder,Ginger garlic paste,Lemon juice.and keep it in the fridge over night.
2. Heat oil in a nonstick pan and onion and curry leafs and once they are slightly fried add the marinated chicken until its golden brown in color. 
3. Once they turned the golden brown add the garam masala and mix well for 2 mins and remove it from the pan
4. Serve hot with pulao, rice etc.

Bagara Baingan

Ingredients:

1 stick cinnamon small
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water

Method:

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis

Soya Granules Pulao

Ingredients:

Basmati rice 1 1/2 cups
Soya granules (Soaked in the hot water and drained)
Ghee  3-4 tablespoons
Cinnamon  1 inch stick
Green cardamoms  2-3
Cloves  3-4
Shahi jeera  1/2 teaspoon
Cumin seeds  1/2 teaspoon
Onions,chopped  3 medium
Ginger paste  1 tablespoon
Garlic paste  1 tablespoon
Coriander powder  1 tablespoon
Turmeric powder  1/4 teaspoon
Red chilli powder  1 1/2 tablespoons
Tomatoes, chopped  1large
Salt  to taste
Green chillies, chopped  2-3
Fresh coriander leaves, chopped  2 tablespoons
Pulao masala powder  1 teaspoon

Method:

1. Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, shahi jeera, and cumin seeds. When they begin to change colour, add chopped onions and continue to sauté.
2. Add ginger paste, garlic paste and a little water to onions and continue to sauté. Add coriander powder, turmeric powder, red chilli powder and tomatoes. Mix and sauté. Add salt and mix.
3. Add soaked soya granules,  green chillies. Cover and cook.
4. Add rice and chopped coriander leaves and half a teaspoon of pulao masala powder to the soya granules gravy and mix well. . Place the lid on the pot and cook it for fifteen minutes.
5. drissle with lime juice and Serve hot with a raita of your choice .

Palak Prawns Curry

Ingredients:

 200-300 gm. prawns (you can use other seafood/fish), fresh or frozen 
 200 gm spinach 
 200 gm. onions (finely choped)
 1 tsp ginger garlic paste . 
 2 tbsp. oil 
 1/2 tsp. turmeric 
 1 tsp. coriander powder 
 1/2 tsp. chilli powder (to taste)   
 Salt to taste 
 1 tsp. Garam Masala

Method:

1. Wash and chop spinach finely. 
2. Heat oil in a pressure cooker. 
3. Add onion and ginger garlic paste mix and fry until dark brown.   
4. Add salt,chilli powder,corriander powder and add prawns and fry for 10-15 seconds. 
5. Add spinach cook for a 2-3 minutes minutes and add water and cook it for 2-3 whisles. 
6. Add garam masala, stir it in and close the lid for the flavours to infuse. 
7. Serve hot & freshly cooked with Chapatties or Boiled Rice.

Semiya Kesari

Ingredients:

Semiya/ Vermiselli 1/2 cup
Water 1 cup
Sugar 1/2 cup
Cardamom Powder  - pinch
Ghee 4-5 tbspn
Cashew Nuts 6-7
Orange Food Colour pinch

Method:

1. In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
2. Bring the water to boil in a saucepan.
3. Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
4. Let the semiya gets cooked completely and let all the water gets absorbed and add sugar.
5. After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
6. Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
7. Semiya kesari is ready to serve now.

Baby Corn Pulao

Ingredients:

Basmati rice  1 cup 
baby corn  10-12  
Onion  1 
Coconut milk(thin)  2 cups 
Bay leaf  1 
Turmeric powder  as needed 
Cinnamon  1 inch piece 
Cloves  2 or 3 
Ealchi  2 
Salt  As needed 
Oil/ghee  2-3 tblsp 

To Grind
coriander leaves 1/2 bunch
Garlic,small variety 4-5
Ginger 1/4 inch piece
Green chilli  4
Garam masala powder 1/4 tsp

Method:

1. Soak rice for at least  1/2 hour before preparing any rice dishes like this. The more you soak, the more soft the gains will be and you can use less water ratio for cooking it.
2. Cut onion to length wise and cut baby corn into bite size pieces. Pressure  upto 3 whistles. If you slice them thinly into circles or diagonally, then no need to pressure cook.
3. Grind all the ingredients under "to grind" table to a smooth paste with less water.
4. If you are cooking direct in pressure cooker,heat ghee/oil in the cooker and add the whole spices-bay leaf,cinnamon,elachi and cloves.Then add the onions,fry till pinkish,then add the baby corn,ground masala and fry till raw smell disappears.Add the soaked rice and fry for a minute.
5. Then add coconut milk( I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick or too thin,if its thick then dilute to adjust it to make 2 cups- you can reduce the water quantity to 1 & 1/2 cups.). Addsalt and mix well and cook covered in lowest flame,without pressure regulator for 8-10 minutes.
6. Now pulav is ready and serve hot with onion raita or raita of your choice!

Chilly onion chutney

                          

          

Ingredients:

Small onion/ chinna vengayam 8
Red chilli  8 
Garlic 1 flake
Curry leaves 1 sprig
Salt  As needed

To temper:

Oil 2 tsp

Mustard 3/4 tsp
Urad dal  1 tsp

Method:

1. Peel onion, garlic and place all the ingredients in the mixer. Grind it to a slightly coarse paste with 3 tblsp of water.
2. In a kadai, heat oil and temper with the items given under ‘To temper’ table and pour the ground chutney. Stir for just a minute and transfer to serving bowl.

Mix veg kurma

                         

Ingredients:

 Potato - 2 medium, cut into small cubes

 Carrot - 2 medium, cut into small cubes

 Green beans - 1/2 cup, cut into 1/2" length pieces

 Cauliflower - 1 cup, cut into small florets

 Green peas - 1/2 cup

 Ginger-garlic paste - 1 tsp

 Onion - 2 medium, finely chopped

 Tomato - 2 medium, finely chopped

 Turmeric powder - 1/4 tsp

 Red chilly powder- 2 tsp

 Coriander powder - 2 tsp

 Sambar masala - 1/2 tsp

 Salt - to taste

 Oil - 2 tbsp

 Coriander leaves - to garnish

 yogurt - 1/2 cup

Method:

1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.
2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.
3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then keep it in the pressure for 2 whisles
4. Add sambar masala and yougurt and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.
5. Serve hot with chapathi/poori or rice.

Mokkajonna Talimpu....Seasoned Corn

Ingredients :

 Corn Kernels : 1 cup
 Onion : 1
 Green Chillies : 1 or 2
 Dry red chilli : 1
 Mustard seeds : 1/2 tsp
 Cumin seeds : 1/2 tsp
 Urad dal : 1/2 tsp
 Oil : 2 tsp
 Few curry leaves
 Salt to taste
 A pinch of Turmeric powder

Method :

1. Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off.
2. Remove and strain the corn and keep aside. Peel and chop the onion into strips and slit the green chillies.
3. Heat oil in a vessel and add mustard seeds, urad dal and cumin seeds and fry them. When they start to splutter add the red chillies, curry leaves and stir for few seconds.
4. Now add the chopped onions, green chillies and turmeric.  Fry the onions till it gets light brown color.
5. Now add the boiled corn and let it cook for 3 to 4 minutes. Adjust the salt and turn off the flame. Serve as a evening snack.

Curry Leaf Rice /Karvepaku Rice

Ingredients:

3 cups cooked and cooled white rice (each grain should be seperate)
3 strings fresh curry leaves
3-4 green chillies
1 tbsp split gram dal
1/2 tbsp bengal gram
2 tsps oil
salt to taste

to grind
1 cup curry leaf
4-5 chillies

Method:

1. Heat a tsp of oil in a heavy bottomed vessel and add the dals and add green chillies and curry leafs and toss then add grinded curry leaf paste and add salt
2. Add the cooked rice to the tempering, sprinkle salt  and combine till well blended.
3. switch off the flame and serve hot

Happy Ugadi --Ugadi Pachadi

Ingredients:

1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
1 tbsp margosa flowers (neem tree flowers)
1 cup grated jaggery
1 tbsp fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
1 banana

Method:
1 Mix all the above ingredients to form a sauce like appearence.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane, putanaala pappu (roasted channa dal) along with the above ingredients.

Note:
Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

Punugulu with idly batter

Ingredients:

Idly Batter - 2 cups
Rice flour - 1 - 2 tbsps
Onions - 1/2, finely chopped
Green chili  - 1 tsp or 2 finely chopped green chilies
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig, finely chopped
Coriander leaves - 2 tbsps, finely chopped
Salt to taste
Oil for deep frying

Method :

1. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
2. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
3. Turn the punugulu as they change color and cook till golden brown.
4. Remove onto absorbent paper. Serve with chutney of your choice.

Mango Rice

Ingredients:

Mango - 1, medium size

Rice - 1 cup

Green chillies - 4 or 5

Curry leaves - few

Turmeric powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Salt - as required

Oil - 1 tbsp.

Method :

1.  Cook rice with just enough water.
2. Peel the skin of an unripe mango and shred.
3. Heat oil in a pan, add mustard seeds and when it splutters, add urad dal and channa dal. Add the curry leaves and green chillies. Fry for a while and then add the shredded mango, turmeric powder and salt.
4. Saute for a while and then add the cooked rice. Mix well.

Vegetable and Egg Hakka Noodles

Ingredients :

 Hakka Noodles -150 grams/1 packed (made of durum wheat)
 Oil - 3 tbsp
 Garlic - 2 tbsp very finely chopped
 Onion - 1 medium sized finely chopped
 Ginger - 1 tsp very finely chopped
 Carrot - 1 cut it into thin strips (julienne)
 Cabbage - 3/4 cup thinly sliced
 Spring onion greens - 1/4 cup finely chopped
 Capsicum - 1 medium size
 beans - 10 (cut into thin strips)
 Soya sauce -1 tbsp or as needed
 Red Chilli sauce - 2 tsp or as needed
 Vinegar -1 tsp
 Salt and pepper powder to taste
For garnishing
 Spring onion greens - 2 tbsp.

Method:

1. Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready
2.  Heat oil in a pan, add finely chopped onion, garlic, ginger and saute on a high flame for a few seconds until onion turns transparent ( I will make it clear that the whole cooking process should be done on high flame and continuous tossing is required..)
3. Add the carrots,beans stir fry for 2-3 seconds and then add cabbage and spring onion greens.
Stir fry for a few seconds and add capsicum and then add soya sauce, chilli sauce, vinegar, salt needed, pepper powder and stir fry for a second.
4. Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
 Garnish with spring onion greens, toss and serve noodles piping hot.

Broccoli Soup

Ingredients:

•2 tsp olive oil or butter
•1 medium onion chopped (about 3/4 cup)
•1 medium size  potato, peeled and cubed
•4 cups fresh broccoli, including stems, chopped
•1/2 cups nonfat milk
•2 chilies
•1 1/2 water

Method:

1. Pressure cook onion, potato, brocolli, chillies untill 2- 3 whisles untill they r soft
2. grind the above vegetable to a fine paste
3. Heat oil or butter on medium heat in a soup pot . Add potato, onion and broccoli puree into it and add milk.
4. Bring to a boil, then reduce heat, cover and simmer for 10 minutes,  and soup is ready to serve.

Soya Palak Rice

Ingredients:

Spinach paste 1 cup
Basmati rice  11/2 cup
Meal maker 1/2 cup
Green chillies sliced 3
Cumin seeds 1 tbsp
Onion chopped 1
Garam Masala powder 1 tsp
Salt to taste
Oil 2 tbsp.
Water 3 cups

Method:

1.Take a pan pour some oil and heat it,add cumin seeds,green chillies,onions and saute for few minutes.
2.Add spinach paste and mix well,fry for few minutes till it attains thick consistency.
3.Add salt,meal maker and fry for another few minutes.
4.Now add  basmati rice to the pan and mix well evenly.Sprinkle some garam masala powder and give it a good stir.
5.Now  add water and cook till rice is done.
6.Transfer into a bowl and serve hot

Gongura Fried Rice

Ingredients:

Cooked rice - 1 cup
Onion chopped - 1 small size
Mustard seeds - 1/2 tbsp
Jeera - 1/2 tbsp
Green chillies - 5
Ghee
Salt
Corriander Leaves

To Grind: (Gongura paste)

Chana dal - 1 tbsp
Corriander seeds - 1 tbsp
Dry red chillies - 5
Urad dal - 1 tbsp
Curry leafs - 1 string
hing - pinch (Optional)
Gongura leafs - 1 cup

Method:

1. Take a pan and add chana dal, corriander seeds, Urad dal, red chillies, and curry leaves and dry roast them.
2. Add chopped gongura leafs and saute for few minutes till gongura gets cooked.
3. Cool the above ingredients and make it a paste.
4. Now take a pan and add ghee and once the ghee is heated add mustard seeds, jeera, green chillies, and once they start spluttering add gongura paste and salt and finally add cooked rice and give it a good mix,cook for 2-3 minutes on medium flame and off the stove.Transfer onto a bowl,serve hot.