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.

Beans Fry

Ingredients:


1 cup sliced Green beans(Boiled)
1/2 Sliced Onion
Salt to taste
Turmeric Powder a pinch
Curry leaves
Pappula podi to sprinkle
Oil 2 tsb


Method:


1) Heat a pan with 2 tbs of oil.
2) Add sliced onions to the pan and fry till golden brown.
3) Add Boiled green beans and mix well.
4) Add Salt and Turmeric Powder .
5) Sprinkle the Powder( Pappula podi- see my recipe for that) and mix well and serve hot.
6) Can be served with Rice or taken as side dish.

Saggubeeyam Vadalu

Ingredients:


Saggubeeyam- 1 Cup
Green chillies-4
Rice flour-3 Tsb
Finely Chopped Onion-1
Grated potato-1
Redchilli Powder-1/2 tsb
Curry leaves-handfull
Turmeric powder-a pinch
Coriander Leaves-1 String
Salt as required
Oil to fry


Method:


1) Soak saggubeeyam in water for 4 hours and rinse it thoroughly.
2) Take a bowl and add saggubeeyam, chopped green chilies, coriander leaves, chopped curry leaves, red chili powder, chopped onion, rice flour, Turmeric powder and salt.
3) Sqeeze grated potato and add it to the bowl.
4) Mix well and make dough till its not sticky.
5) Heat oil in a kadai.
6) Make small balls and flatten them and fry them in oil till they turn golden brown.
7) Serve hot.

Gulaab Jamun

Ingredients:

Milk Powder-1 Cup
All purpose flour/Maida-1/4th cup
Butter-2 sticks(Salted)
Milk-1/4th cup
Baking soda-1 pinch
Water-1 Cup
Cardomon seeds/Elaichi-4
Sugar-1 1/2 Cup


Method:


1) Take a bowl and add milkpowder,all pupose flour and baking soda and mix well.
2) Add butter stciks one by one ans mix well.
3) Add milk to the bowl and mix till it becomes a soft dough.
4) Keep it aside for 15 minutes.
5) Heat water in a pan and add sugar,Cardomon seeds to it and stir well till it becomes a bit sticky syrup.
6) Now make small balls from the dough.
7) Heat oil in a pan and add the dough balls and fry them till golden brown.
8) Keep them aside till they come to the room temperature.
9) Add them to the syrup, make sure the syrup is not boiling and it should be hot.
10) Gulab jamun is ready to serve.


Tip:


It goes well with Icecream also.


Note:


You can use any Ready made Gulab jamoon Powder to make the Dough.

Sweet Bonda

Ingredients:

Maida/All purpose Flour-1 cup
Sugar-1/2 Cup
Water-1 Cup
Oil for Deep fry


Method:


1) Take a bowl and mix all the ingredients till it becomes a thick paste.
2) Heat the oil and take handfull of mixture and drop it into the oil as small balls.
3) Fry them till theu turn Golden Brown and serve them hot.