kodiguddu Enduroyyala Kura / Egg and Dry prawns Curry

Ingredients:

Eggs - 2
Endu Reyallu (Sun Dried Prawns) = 20 no
Salt to taste
Oil = 2 tbsp
Chilli Powder = 1/2 tsp (Adjust as per taste)
Dhaniya Powder = 1 tsp
Onions = 2 big (Chopped)
Ginger Garlic Paste = 2 tsp
Turmeric Powder = Big Pinch

Method: 

1. Remove the head and tail from the dried prawns,if it has not been removed.
2. Wash the dried prawns thoroughly and soak in water for half an hour.Drain the water.
3. Boil the eggs and remove the shell and slit along the sides.
4. Heat oil in a pan,once it's warm add chopped onions and saute till transparent,then add ginger garlic paste fry for 2 minutes.
5. Now add turmeric powder,salt , Chilly powder and mix well and  add  dried prawns and cook for 8 to 10 mins,on medium heat.Stirring once in a while.
6. Add the eggs in the curry and add water.
7. Cook till the water is evaporated and serve with hot rice.

Gajjar Halwa

Ingredients:

1 kg Carrots
1 litre Milk
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method:

1)  Wash and grate the carrots. Blanch and shred the nuts.
2)  Take a pan and add some ghee to it and fry the nuts and once the nuts are roasted add the grated Carrots to it.
3)  Once the Carrot are fried, Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
4) Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Kodi Guddu Beerakaaya Kura

Ingredients:

250 gms ridge gourd, peeled and chopped
4 boiled eggs, make 3 slits along the sides
1 large onion, finely chopped
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis, de-seed and tear
2-3 green chillis, slit length wise
4-5 garlic flakes, slightly crushed
12-15 fresh curry leaves
big pinch turmeric pwd
salt to taste
3/4 cup low-fat milk

Method:

1  Drizzle half a tsp of oil in a vessel, add pinch of turmeric pwd, add the slit boiled eggs, roast them for a mt, remove and keep aside.
2  In the same vessel add the remaining oil. Add the mustard seeds, let them splutter, next add the cumin seeds and let them turn slightly brown. Add the crushed garlic, dry red chillis, curry leaves, green chillis and combine.
3  Add the chopped onions and saute till transparent. Add the chopped ridge gourd and combine. Cook for 8-10 mts on low to medium heat, stirring once in a while. You will find it leaves water, let it cook in its water.
4  Add salt and cook for another 4-5 mts on medium flame. Add the milk and increase flame and go on stirring while it cooks and you get the curry consistency. This should take about approx 8-10 mts.
5  Reduce flame, add the boiled eggs, place a lid and simmer for 5 mts. Turn off heat and serve hot with rotis or white rice.

Mashed Potato Curry

Ingredients:

Potato (medium-sized) – 4
Onion (medium-sized) – 1
Grated Ginger – 1 tsp
Green Chillies – 3 or 4
Udad Dal – 1 tsp
Chana Dal – 1 tsp
Mustard Seeds – 1 tsp
Oil – 1 tbsp
Curry Leaves – 6 to 8
Lemon Juice – 1 tbsp
Salt to Taste
turmeric - pinch

Method:

1. Boil, peel, and mash the potatoes.
2. Chop the onion to fine pieces.
3. In a kadai, heat the oil.
4. Add the mustard seeds and wait till they splutter.
5. Add udad dal and chana dal and fry till golden brown.
6. Add the chopped onions.and fry till the onion pieces turn transparent and add turmeric, slit green chillies, curry leaves, and grated ginger and fry for a minute.
7. Add the mashed potato and salt and mix well. and cook for about 5 minutes.
8. Turn off the heat and add the lemon juice and mix well.

Semiya Payasam

Ingredients:

1 cup Vermicelli

3/4 cup Water

1 cup Sugar

1 cup Milk

3-4 Cashew nuts

7-8 Raisins

2-3 Cardamom

Method:

1. Saute the vermicelli in ghee till it turns brown.
2. Boil water in another vessel..
3. Put vermicelli in boiling water and cover it, stirring occasionally.
4. After the vermicelli becomes soft, add the sugar stirring continuously.
5. Dissolve in the milk and add this to the vermicelli.
6. Powder the cardamom and add it to the mixture.
7. Flavor the desert with fried cashew nuts and almonds.
8. Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served .

Cabbage Chutney

Ingredients :

Cabbage - 1/2 (finely chopped)
Green Chillies - 10
Oil - 5 tbl spoons
Cumin Seeds - 1 tbl spoon
Mustard Seeds - 1 tbl spoon
Red chillies - 3
Urad dal - 1 tbl spoon
Chana dal - 1 tbl spoon
Corriander seeds - 2 tbl spoon
Garlic Cloves - 3
Salt - 1 or 1 1/2 tbl spoon
Curry Leaves
Tamarind Paste - 1 Spoon

Method:
1. Take a pan and add 2 tbl Spoons of oil and heat it and add Cumin Seeds, Mustard Seeds, Curry Leaves,Urad Dhal, Chana Dhal, Corriander seeds, and cool it and first grind it.

2.  In the same pan slightly fry green chillies and Garlic Cloves.and to the above mixture and grind it.

3. Take Pan and add 2 tbl spoons oil and heat it . Keep cabbage and fry until it comes to brown colour.

4. Now make the cabbage cool.

5. Grind Everything and serve with hot rice.

Savory Maida Biscuits

Ingredients:

1 cup maida/plain flour
1/2 cup sujji
1/4 tbsp cumin seeds
1 tsp red chilli pwd or green chilli paste
1 tbsp hot oil or ghee or butter
salt to taste
water as required to prepare dough
oil for deep frying

Method:

1. In a wide plate, add the maida, Sujji,  salt, chilli pwd, ghee or oil,  and cumin seeds and combine. Knead the dough till smooth and firm. Test the dough for salt before preparing the biscuits.
2. Pinch a large lemon size ball of the dough and roll into slightly thick roti.  Using a sharp knife, cut the roti length wise about an inch apart. Then cut into 2 inch squares.
3. Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the cut maida squares one by one into the hot oil, you will find the oil froth up in bubbles. Let the squares/chips fry on high flame till they rise to the surface.
4. Once the chips rise to the surface, turn heat to medium flame and cook the squares till they turn a golden shade. Turn them over gently during the cooking process so that they cook on all sides. Remember the frying has to be done on medium flame to achieve that golden color and crispness. If you reduce flame to low, the chips will absorb a lot of oil, so keep flame on medium to high while frying.
5. Use a slotted ladle to remove onto an absorbent paper and cool. Cool completely before storing in an air tight metallic container.