Pesara Punugulu

Ingredients:


Pesalu/ Green gram - 2 cups(Soak for 5 hours)
Finely chopped Green cillies- 8
Finely chopped Onions - 1
Salt to taste
Turmeric Powder - pinch
Curry Leaves- handfull
Finely chopped Coriander/Cilantro - Handfull
Oil for Deep fry.


Method:


1) Soak the Green gram for 5 Hours and drain out water from that and grind it in to paste.
2) Add green chillies,Onions, Curry leaves,Cilantro, salt and turmeric powder and mix well.
3) Heat oil in a pan and make small balls out of the mixture and drop it into oil carefully.
4) Fry them till golden brown and place them on tissue.
5) Serve hot.

Chicken Pakoda / Chicken Pakora

Ingredients:


1/4 lbChicken        -     Cut into very small pieces.
Red chilli Powder   -     2 tsb (Add more if you want it to be spicy)
Coriander Powder -      1 tsb
Pepper Powder     -      1 tsb
Corn Flour            -       1 tsb
Red Colour           -      1 to 2 drops
Salt to taste
1 Egg
Oil for deep fry
Onions and lime for garnish


Method:


1) Take a bowl(white) and mix Chicken ,salt, red chilli powder, pepper, corn flour,red food colour, coriander powder and eggs and mix well.
2) Heat oil in a pan on  a high flame for about 5 minutes and then reduce it to medium flame.
3) Sprinkle chicken in to the pan and fry it for about 4 min or till the chicken is well cooked.
4) Place the pakora on a tissue so that excess oil will get absorbed.
5) Serve hot with Finely chopped Onions and lime.


Tips:


1) You can use Tender Boned chicken or boneless chicken for the Pakora.
2) Use less oil for Deep fry as this oil cant be reused for anything else.
3) Goes well as a side dish with Roti or Fried rice.
4) Can take it as a snack too.

Maddur vadalu

Ingredients:


Rice Flour- 2 Cups
All Purpose Flour- 1 cup
Besan/Gram Flour- 1/2 cup
Finely chopped Green chillies- 6
Finely chopped Onions - 1
Sooji - 1/2 Cup
Curry leaves- handfull
Salt as per taste
Water
Oil for deep fry


Method:


1) Take a bowl and add all ingredients and make dough.
2) Keep it aside for half n hour.
3) Take a Plastic paper and apply butter or oil to it.
4) Make small balls from the dough and pat them flat with hand on a Plastic paper.
5) Heat oil for deepfry and drop the patted dough into the oil.
6) Fry them till golden brown and place them on tissue.
7) Serve as a snack with Tea or Coffee.

Chenniginjala Chutney/ Peanut Chutney

Ingredients:


Roasted Peanuts - 1/2 Cup
Red chillies - 4
Mustard Seeds - 1/4 tsb
FenuGreek seeds - few
Asafoetida - pinch
Salt to taste
Curry leaves - few
Oil - 1 tsb


Method:


1) Heat oil in a pan and add mustard seeds, Curry leaves, Fenugreek seeds, Red chillies and Asafoeida and fry.
2) Stir well and remove from heat and let it cool.
3) Place all the above into a blender and grind in to fine powder.
4) Add roasted peanuts , salt and water and grind well.
5) For a different taste you can add Green Mango pieces to the blender along with all other ingredients.

Gaarelu / Medu Vada

Ingredients:


Urad dal - 1 Cup (Soak for 3 hours)
Cumin - 1 tsb
Green chillies finely chopped- 6
Finely chopped onions - 1
Curry Leaves - Hand full
Coriander leaves - Hand full
Salt to taste
Finely chopped Ginger - 1 tsb
Cooking Soda - a pinch
Oil to fry


Method:


1) Soak Urad dal for 3 hours and grind it by adding salt and make a paste.
2) Add Green chillies,Onions,curry leaves,coriander leaves,ginger,cumin seeds,cooking soda to the paste and mix well and keep aside.
3) Heat oil in a pan to deep fry .
4) Take a damp cloth and make a ball of paste and pat it and make it flat and make a hole at the middle of it as shown in pic and carefully drop that into oil.
5) Fry it till it turns golden brown and drop it on tissue .
6) Serve hot with Pickel or Tea.

Tomato Soup

Ingredients:

Butter - 1/2 stick 

Cumin seeds - 1/2 tsb 

Chopped garlic - 2 tsb 

Chopped Onions - 1 cup 

Chopped Toamtoes - 3 

Chopped celary - 2 sticks (Optional)

Chopped Carrot - 1 

Chopped Bell pepper / Capsicum - 1

Basil/ Tulasi leaves - few

Pepper - 1/2 tsb 

Sugar - 1/4 tsb 

All purpose Flour/Maida - 1/2 tsb  acts as thickening agent

Cream - Optional 

Method:

1) Heat butter in a pan and add Cumin seeds,chopped garlic,onions,bell pepper and cook well.

2) Add chopped celery,carrot to the pan and stir well.

3) Add Tomatoes and salt and cook well.

4) Add Basil leaves , pepper and water to the pan and cook well.

5) Keep the mixture aside and let it cool completely.

6) When cooled add the mixture to the blender and make a paste.

7) Heat a pan on low flame and add small butter cube and flour to it and stir well till it changes its color to golden brown.

8) Add the blended mixture slowly little by little to thepan and stir well.

9) Add sugar and cream which are optional to the pan and mix well.

10) Serve hot.

Tip:

The blended mixture can be filtered and used  to get a fine soup.

Andhra Chicken Fry/ Chicken Fry

Ingredients:

Chicken - 1/2 kg 

Green chillies cut vertically- 5

Sliced Onions - 1 

Coriander leaves - Hand full 

Curry leaves - Hand full 

Ginger garlic paste - 1 tsb 

Chilli powder - 2 tsb 

Pepper - 1/2 tsb 

Coriander powder - 1 tsb 

Salt to taste 

Turmeric Powder - 1/4 tsb 

Oil - 3 tsb 

Lime juice - 2 tsb 

Method:

1) Cut chicken in to small pieces and add them to a bowl.

2) Add salt, turmeric powder and a drop of oil and mix well.

3) Heat  a pan and cook chicken by adding little water and keep aside.

4)  Heat oil in a pan and add Curry leaves, ginger garlic paste, Green chillies, onions till golden brown.

5) Add cooked chicken to the pan and add salt, chilli powder , coriander powder , pepper and fry well.

6) Garnish with Coriander leaves and serve hot with roti or rice.

Stuffed Bheendi Fry/ Stuffed Okra

Ingredients:


Sambar Powder - 4 tsb
Besan - 1 1/2 tsb
Amchoor powder - 1 tsb
Salt to taste
Bheendi - 20
Lemon juice - 2 tsb
Water as required
Onions Sliced - 1 full
Chopped Coriander / Cilantro - handfull
Sesame seeds - 1 tsb
Oil - 2 tsb
Curry leaves - handfull


Method:


1) Take a pan and fry Besan on low flame until it changes its color and keep aside.
2) Take a bowl and add Sambar powder , Besan , Amchoor powder , Sesame seeds, salt and mix well.
3) Add lime juice and water and mix well till it becomes a thick paste.
4) Besan acts as a binding material.
5) Make a slit on one side of the bheendi and keep aside.
6) Heat 1 tsb oil in a pan and stir fry the Bheendi by closing the lid for 5 min and cook till they become soft.
7) Take the Bheendi from the pan and keep aside and let them cool.
8) Stuff the mixture in to the Bheendi and keep aside.
9) Add oil to the pan and fry onions and curry leaves till golden brown.
10) Place the Bheendi such that the masala is upwards in the pan.
11) Sprinkle little water and cook for 5 min by closing the lid.
12) Sprinkle water at priodic intervals and cook for 15 min.
13) Once its cooked garnish with Cilantro and serve hot with Rice.

Vegetable Spring Rolls/ Egg roll

Ingredients:

Minced Ginger- 1tsb 

Finely chopped Cabbage-2 cups

Bean Sprouts - 1/4 lb 

Shredded Carrot - 1/2 Cup

Green Onions Finely chopped - 3

Curry leaves - hand full

Egg roll Wrappers - 1 package 

Soy sauce - as required

Oil for Deep Fry 

Method:

1) Stir fry Ginger,curry leaves in wide skillet over high heat until golden brown for 2 -3 minutes.

2) Add Cabbage, bean sprouts,carrot and green onions and cook for 2 minutes.

3) Add Soy sauce and stir well.

4) Keep the mixture aside and make it cool .

5) Take the wrapper and place filling diagonally on wrapper.

6) Fold corner over filling; roll snugly half-way to cover filling.

7) Fold up both sides snugly against filling; moisten edges of last flap.

8) Roll over flap to seal; lay flap side down until ready to cook.

9) Heat oil for deep fry and add few at a time , turning occasionally, until golden , 2-3 minutes.

10) Drain on paper towels.Serve hot with hot and sweet chilli sauce.

Tip:

Can add Chicken to the filling too

Plantain fry/Aratikai fry

Ingredients:

Plantain - Remove the skin and cut into fine cubes
Salt as required
Oil - 2 tsb
Curry leaves - 1 string
Red chilli powder - 1 tsb
Turmeric powder - 1/4 tsb
Pappula podi - 1 tsb
Channa dal -1/2 tsb

Method:

1) Heat oil in a pan and add channa dal and curry leaves to it.
2) Add Plantain Cubes and fry them .
3) Add salt to it and fry it till cooked.
4) Add Turmeric powder and Red chilli powder to the pan.
5) when they are cooked add pappula podi and mix well and serve hot with rice.
6) This can be taken as a side dish.

Poli/Baksha/Pooran Poli

Ingredients:

Channa dal / senaga pappu - 2 cups

Jaggery - 4 cubes

Elaichi - 2

Maida/All purpose flour - 1 cup

oil /ghee- 1/2 cup

Salt a pinch

Turmeric powder a pinch

Water as required

Method:

1) Take a bowl and add all purpose flour and oil , pinch of salt , pinch of turmeric powder and mix well and make it as a dough and keep aside for an hour.
2) Add channa dal, jaggery , elaichi and some water to the pressure cooker and cook it thorougly.
2) Donnot add more water else it becomes a paste and will become hard to make small balls.
3) when it is cooked keep aside and allow it to cool.
4) When cooled add the mixture to teh belnder and make a thick paste.
5) Now take the paste and make small balls.
6) Make small balls of dough also.
7) Roll the dough a bit and place the balls in the middle and close it from all ends with the dough.
8) Take a polethene cover and apply ghee to it and roll the dough evenely.
9) It is good to use the polethene cover because when rolling if the sweet mixture comes out it eill not get sticked to the surface and it comes off easily .
10) Heat a flat pan and place the rolled poli and fry it with ghee.
11) Fry it like chapathi or roti on both sides.
12) Serve hot with ghee or groundnut chutni.

Mixed Vegetable Curry

Ingredients:

CauliFlower - 1 cup

Capsicum - 1(Chopped)

Carrot - 2(Vhopped)

Beans - 1 cup sliced

Onion - 1 (Chopped)

Tomatoes- 3

Boiled aloo - 2 ( Chopped into cubes)

Mustard Seeds- 1/4 tsb

Cumin Seeds- 1/4 tsb

Curry leaves - 1 string

Green chillies - 3 chopped

Ginger Garlic Paste - 1 tsb

Salt for taste

Turmeric powder - 1/4 tsb

Red chilli powder - 1 tsb

Cumin Powder - 1/2 tsb

Coriander Powder - 2 tsb

Coriander leaves/ Cilantro - Handfull

Coconut milk or Fresh grated coconut paste - 1 cup

Water as required.

Method:

1) Heat oil in a pan and add mustard seeds,cumin seeds,curry leaves,green chillies and chopped onions,ginger garlic paste and fry them till golden brown.

2) Add carrot,capsicum,beans and add it to the pan and fry them too.

3) Add salt and mix well.When added salt it makes the vegetables to cook quicker.

4) Add diced tomatoes to the pan and cook them too.

4) Add turmeric powder and mix well.

5) Add Cauliflower when the othe rvegetables are half cooked.

6) As cauliflower takes little time to cook it is added at tha last.

7) Add a cup water to the pan.

7) Add redchilli powder, cumin powder and corianderpowder and mix well. 

8) Add Coconut milk and mix well.

9) When it starts to boil add another cup of water to the pan.

10) Close the lid and let it cook for 15 min on low flame.

11) Garnish with Coriander leaves and serve hot with roti,chapati,parata or dose.

Poori with Aloo curry

Ingredients:

Curry leaves- 1 string
Boiled Potatoes-3
Onions-1
Mustard seeds- 1/2 tsb
Boiled Green Peas-1/2 cup
Green chillies-4
Turmeric Powder-pinch
Cilantro/Coriander Leaves-1/4 cup
Salt to taste
Oil to fry


Method:


1) Take a pan and add 1 tsb of oil.
2) When the oil is heated add mustard seeds, curry leaves, greenchillies and onions till they turn golden brown.
3) Add salt and turmeric powder as required.
4) Mash the potato and add it to the pan.
5) Add the green peas to the mixture.
6) Fry it for another 5 minutes and add cilantro at the end.
7)Serve hot with Poori or Roti.

Chicken Curry / Andhra Chicken Curry

Ingredients:

 

Chicken - 1/2 kg (Chopped into pieces)

Cinamon - 2 pieces

Cloves - 3

Ginger - small piece

Garlic - 2 cloves

Elaichi /Cardomon- 1

Onions - 1 finely chopped and another 1 make paste

Fresh Grated Coconut - 1 cup
Green chillies - 4

Mustard seeds - 1/4 tsb

Curry leaves - 1 string

Ginger Garlic paste - 1 tsb

Salt to taste

Red chilli powder - 1 tsb

Turmeric powder - 1/4 tsb

Coriander Powder - 2 tsb

Coriander Leaves - Handfull for Garnish

Oil - 3 tsb

Water - 1 cup

Method:

1) Grind grated coconut,onions, red chilli powder,coriander powder,garlic and ginger and keep the paste aside.

2)  Heat oil in a pan and add Curry leaves , mustard seeds, cloves, cardomon and cinomon and fry them.

3) Add Chopped Green chillies and Onions to the pan and fry till golden brown.

4) Add salt and turmeric powder to the mixture and mix well.

5) Add chicken pieces to the pan and fry them till they are half cooked.

6) Add the grinded paste to the pan and add some water to it.

7) Mix well if you need it to be more spicy add another tsb of red chilli powder at this point.

8) Cook it on low flame for 10 to 15 min .

9) Garnish with Coriander leaves and serve hot.

Tip:

Goes well with Rice, Chapati, Roti, Idly and Dose.

Egg fried Rice

Ingredients:


Boiled Rice - 1 Cup
Finely Chpped Green chillies- 4
Finely chopped Onions - 1
Curry leaves - 1 string
Coriander Leaves - handfull
Eggs- 4
Salt to taste
Turmeric Powder- a pinch
Red chilli powder - 1/2 tsb
Oil - 3 tsb
Mustard Seeds- 1/2 tsb
Cumin Seeds-1/2 tsb
Channa dal -1/2 tsb


Method:


1) Heat oil in a pan and add mustard seeds,cumin seeds,channa dal,curry leaves,green chillies and Onions to it.
2) Fry till the onions turn Golden brown.
3) Add salt, turmeric powder, redchilli powder to the pan and mix well.
4) Break 4 eggs into the pan and mix well and fry it.
5) Add the rice to the pan and mix well.
6) Garnish with coriander leaves and serve hot.


Tip:


Can use leftover rice for this recipe.

French Fries

Ingredients:

Potatoes - 2 (sliced)

Salt as required

Red chilli powder - 1tsb

Olive Oil - 1 tsb

Pepper - 1/2 tsb

Papprika - 1/2 tsb

Method:

1) Cut Potato into thin and equal Sizes.

2) Mix the slices with salt , red chilli powder, olive oil ,pepper and papprika.

3) Marinate it for 15 to 30 minutes.

4) Pre-heat over to 350 degrees and evenely spread the potato slices on a pan and place it in oven.

5) Cook it for 20 to 25 minutes.

6) Serve hot.

7) Can be taken as a side dish or as a snack.

Tip:


Sprinkle lime juice for a different taste.

Puffed rice snack/ Atukula snack

Ingredients:


Puffed Rice/Atukulu - 2 Cups
Curry leaves - hand full
Ground nuts - 1/2 cup
Cashew Nuts - 1/2 cup
Pappulu/chik pea - 1/2 cup
Red chillies - 5
Dry Coconut Slices - 1/2 cup
Sugar - 1 tsb
Turmeric powder - 1/4 tsb
Salt  to taste
Oil - 3 tsb


Method:


1) Enire process should be done on low flame.
2) Heat oil in a kadai and add curry leaves, groundnuts, cashew nuts,dry Coconut slices, chik peas, red chillies and fry them till golden brown.
3) Add salt and Turmeric powder to the kadai.
4) Add Puffed rice to the kadai and mix well .
5) Don't stop mixing it else it will burn at the bottom.
6) Once you listen some spluttering sound switch of the stove and keep the mixture aside and let it cool.
7) When its cooled add Sugar to it and mix well.
8) Serve it as a snack.


Tip:


Add Sliced onions , chopped green chillies and add some lemon juice to have it as a chat.

Tomato Capsicum Curry

Ingredients:


Tomatoes - 5 chopped
Capsicum - 1 chopped
Onions - 1 (Finely Chopped)
Green Chillies - 2 (Finely Chopped)
Curry Leaves - 1 string
Coriander leaves - fist full
Coriander powder - 1 tsb
Red chilli powder - 1 tsb
Turmeric Powder - 1/4 tsb
Salt to taste
Mustard Seeds- 1/4 tsb
Oil - 3 tsb


Method:


1) Heat oil in a pan and add Mustard seeds, Curry leaves to
2) Add finely chopped oinons and green chillies to it and fry till golden brown.
3) Add capsicum pieces and fry it.
4) Add tomatoes and cook it till theu become soft.
5) Add salt, turmeric powder, Coriander powder, redchilli powder and mix well.
6) Add water to the pan , close the lid and cook it for 7 min.
7) Granish with Coriander leaves and serve hot.
8) Goes well  with roti or chapathi.

Chicken Kabab

Ingredients:


Bonned Chicken - 10 pieces
Ginger garlic paste - 1 tsb
Paprika powder - 2 tsb
Vinegar /Lemon Juice - 1/2 tsb
Salt - 1tsb
Chilli powder - 1 tsb
Turmeric Powder - 1/4 tsb
Curry leaves - handfull
Oil - 2 tsb


Method:


1) Take a bowl and add Chicken pieces, ginger garlic paste, paprika powder, salt , vinegar , chilli powder , turmeric powder and mix well.
2) Allow this mixture to marinate for 30 min.
3) Take a pressure cooker and add this mixture and cook it for 2 Wistels.
4) Take a kadai and add oil to it and fry Curry leaves in it.
5) Add the cooked Chicken to it and fry it till all the water from chicken gets evaporated.
6) Serve hot with Biryani or as a  side dish.

Chicken Biryani

Ingredients:


Cardomon/Elaichi - 2
Cinomon stick/Chakka -1
Cloves - 5
Bayleaf -2
Onions -1 Fibely chopped
Onion - 1 Make fine paste
Tomatoes-3
Green chillies - 3 Finely Chopped
Red chilli powder - 1 tsb
Turmeric Powder - a pinch
Salt - 1  tsb
Lime Juice - Optional
Pudina leaves - hand full
Coriander leaves - hand full
Curry leaves -1 string
Ginger garlic paste - 2 tsb
Chicken - 8 pieces
Basmati rice - 2 Cups
Paprika Powder - 1/2 tsb
Ghee - 1tsb
Oil - 2 tsb


Method:


1) Soak 2 cups of basmati rice and keep aside.
2)Take a pressure Cooker and add oil to the pan.
3) Add Curry leaves,Bayleaf,Cardomon,Cinomon stick and Cloves to it and fry them.
4) Add finley chopped onions and green chillies and fry hem till golden Brown.
5) Add Ginger garlic paste and onion paste to the cooker and fry them too.
6) Then add pudina leaves and Coriander leaves.
7) Add Chilli , paprika, turmeric powder to the paste.
8) Add chopped Tomatoes to the mixture and fry them till the tomoatoes become soft.
9) Add chicken pieces and salt to the mixture and fry them till chicken is half cooked.
10) Add soakes basmati rice to the cooker and add 2 n half glasses of water to it.
11) Add lime juice to it its optional.
12) When the water starts to boil add 1 tsb of Ghee and mix well.
13) Now close the cooker with the lid and wishtel.
14) Cook it till 3 wishtel and serve hot.
15) Goes well with Raitha and Chiken Kabab.
16) See recipes for Raitha and Chicken Kabab in the blog.

Dosa

Ingredients:


Rice - 3 cups
Urad dal - 1 cup
Boiled rice - 1 cup
Salt - 1tsb


Method:


1) Take a bowl and soak 3 cups of rice and 1 cup urad dal for 12 hrs.
2) In a blender add the soaked rice and urad dal along with fist full of boiled rice and make it into a fine paste.
3) Add salt to the paste and keep it aside for 12 hrs to ferment.
4) Now the batter is ready for Dosa.
5) Heat a flat pan and spread the batter in a circular form , fry it on both sides and enjoy it.


Tip:


Goes well with Sambar,chutney and chicken curry.

Upma

Ingredients:


Upma ravva /Sooji - 1 cup
Green chillies - 3
Onions  - 1
Tomato - 1
Salt to taste
Turmeric Powder a pinch
Curry leaves - 1 string
Coriander Leaves - Finely chopped
Mustard Seeds - 1/4 tsb
Bengal Gram dal /Senagapappu - 1 tsb
Urad dal - 1 tsb
Channa dal - 1 tsb
Oil or Ghee - 3 tsb
Lemon Juice as required
Fried Cashew Nuts
Water - 1 n half cup


Method:


1) Heat a pan and fry Sooji on low flame till it becomes Golden brown and Keep aside.
2) Heat oil in the pan and add mustard seeds,curry leaves, Bengal gram dal,channa dal ,Urad dal and fry till they splutter.
3) Add finely chopped onions and green chilles and fry till golden brown.
4) Add salt , turmeric powder and tomato and cook them on low flame.
5) Add water to the pan and let it boil.
6) Add fried sooji and mix well.
7) Keep it on low flame and stir it till it becomes thick.
8) Take the pan from flame and add lemon juice .
9) Garnish with Coriander leaves and fried Cashew nuts.
10) Serve hot.


Tip:


Goes well with any Indian pickel.