Guthivankaya koora / Stuffed Brinjal Curry

Ingredients:

Small Brinjals- 1 kg
Coriander seeds- 100gms
Roasted Peanuts - 1 cup
Fenu Greek seeds- 5
Seseme seeds- few
Cumin seeds- 2tsb
Mustard seeds- 2tsb
Ginger garlic paste-2tsb
Dry Red chillies - 100gms
Tamarind pulp - 1/2 cup
Red Chilli powder - optional
Finely chopped Onions -2
Curry Leaves- 2 strings
Coriander Leaves - 1 Cup
Turmeric Powder - 1/2 tsb
Oil as required
Salt to taste

Method:

1) Dry Roast Coriander seeds,Fenu greek seeds,Cumin seeds and Dry red chillies and keep aside.
2) Add roasted Peanuts and the dry roasted Ingredients and grind it to powder.
3) Microwave lemon size Tamarind in water for 15 seconds and make it as pulp.
4) Add Finely chopped Onions,tamarind and salt to the grinded powder and make a thick paste.
5) Donot add water at any point of  preparing the paste for stuffing.
6) Divide the paste into 2 portions one for stuffing and the other for gravy.
7) Take each green brinjal and on the end, opposite of stem, make a cross shape slit towards stem side but not all the way through (one vertical and one horizontal slit).
8) Stuff the paste into the brinjal and keep aside.
9)Heat oil in a pan and add Mustard seeds, curry leaves, ginger garlic paste and fry for few seconds.
10) Add the remaining paste to the pan and pour half to one glass of water and mix well so that it will not form lumps.
11) Add turmeric powder and mix well.
12) Can add rec hilli powder if extra spice is required.
13) Now add the stuffed brinjal to tha pan and cook them on low flame by closing the lid.
14) After 8 to 10 minutes open the lid and roll the brinjals to the other side.
15) Cook untill the brinjals are well cooked and garnish with finely chopped coriander leaves.
16) Serve hot with Rice or Roti.

Nipattu / Pappu Billalu

Ingredients:

Rice Flour- 1 cup
Maida - 1 tsb
Roasted Channa dal - 1/2 cup
Roasted Peanuts - 1/2 cup
Chilli powder- 2 tsb
Curry leaves - few
Salt to taste
Oil for deep fry
Water as required

Method:

1) Take a bowl and mix Rice flour,Maida,Roasted channdal,Roasted Peanuts(Slightly crushed),Red chilli powder,Salt, Curry leaves, water and mix well as dough.
2) Make small balls out of dough and flatten them till it is thin.
3) Heat oil in a pan and slide the flattened dough into the oil.
4) Fry them on both sides till golden brown and place them on tissue.
5) Can be taken as snack with Tea or Coffee.

Idly

Ingredients:


Idly ravva/Rice ravva - 3 cups 
Urad dal -1 cup 
Salt to taste 
Cooking soda - a pinch
Water as required
Oil - 1tsb


Method:


1) Soak Idly ravva,Urad dal overnight and grind it to make fine paste.
2) Add salt to the batter and mix well.
3) Keep it aside for 9 hours and now the idly batter is ready.
4) Add little water and a pinch of cooking soda to the batter and mix well and see that the batter is not too tight or watery.
5) Apply oil to the Idly plates and fill in the round impression of the idly plate with batter and place the plates on the stand.
6) Pour around 2 glasses of water in a Pressure cooker and let it boil.
7) Place this idly stand in the cooker and cover it tightly and donot cover it with whistel.
8) Cook them on steam for about 15to 20 minutes.
9) The plates are perforated and it allows the idlis to steam cook evenly.
10) Switch off the stove and touch the idlis and they are cooked if nothing sticks to your hand.
11) Run the spoon under each round impressions and separate the idlis from the plate.
12) Serve hot with Sambar and chutney or Chicken curry or idly karam podi.

Bisibelebath

Powder Ingredients:


Dry red chillies - 4 
Fenu Greek seeds - few
Mustard seeds - few
Cinnamon - 2
Cardomon - 3 
Cloves - 3
Cumin seeds - 1 tsb 
Coriander seeds - 1 tsb 
Channa Dal -1 tsb 
Urad  Dal - 1 tsb 
Fresh coconut or Coconut powder - 1/4 cup


Dry roast all the above mentioned ingredients on low flame and grind it to powder and keep aside.
Can also use store bought Bisibelebath powder .


Ingredients:


Cinnamon - 2
Mustard seeds- few
Finely chopped green chillies - 3

Dry Red chillies - 3

Finely chopped Onion - 1 

Curry leaves- few

Hing/Inguva - a pinch 

Salt to taste 

Turmeric powder - 1/4 tsb 

Soaked thur  Dal - 1 cup

Rice - 1 cup 

Finely chopped tomatoes - 1 

Tamarind juice -1 cup 

Coriander leaves for garnish 

Oil - 3 tsb 

Finely chopped Carrots,Bell pepper,Okra - 1/2 cup each 

Cauliflower, Brinjal/Egg plant - 1/2 cup each 

Method:
1) Heat oil in a pan and add Mustard seeds, curry leaves, Cinnamon,Green chillies,Red chillies,Onions, Hing and fry well.
2) Add all chopped vegetables and fry till the raw smell is gone.
3) Add salt and mix well.
4) Add turmeric powder, Soaked dal and rice and mix well.
5) Add enough water and let it boil.
6) When 3/4 th of rice is cooked add tomatoes and salt and mix well.
7) When rice is almost cooked add the above made powder and tamarind juice and mix well.
8) Let it cook on low flame till the rice and thur dal is well cooked.
9)Garnish with Coriander leaves and serve hot with Boondi or Raitha or Pickle.

Rasam

Ingredients:

Thur Dal (Kandi Pappu)- 50g
Water- 950 ml
Turmeric - a pinch
Tomatoes- 2
Tamarind pulp
Salt to taste
Rasam Powder - 3 tsb
Coriander leaves - for garnish


Seasoning:


Oil - 4tsb
Mustard seeds- 1/4 tsb
Dry Red chillies- 4
Curry leaves- a string


Heat oil in another pan and add mustard seeds,curry leaves and dry red chillies and fry well and keep aside.


Method:


1) Soal tamarind in water and mix it with hand to make pulp.
2) Add thurdal, water and turmeric powder to a pressure cooker and cook well .
2) Add chopped tomatoes,salt and tamarind pulp to the cooked thru dal and boil it for 10 minutes.
3) Add 3 tsb of Rasam powder and boil it for 5 more minutes.
4) Add the seasoning to rasam and mix well.
5) Garnish with Coriander leaves and serve hot with Rice.

Pesarattu

Ingredients:

Pesarapappu/Green gram dal -1cup

Green chillies- 5

Onions- Finely chopped

Ginger- small piece

Salt to taste

Method:

1) Soak Green gram dal overnight .
2) Gring Soaked dal,salt, greenchillies and a small piece of Ginger and prepare batter.
3) Heat pan and spread the batter into circular creepe.
4) Sprinkle finely chopped Onions and greenchillies on the creepe and fry it on both sides.
5) Serve hot with any pickle and Upma.

Fish Curry

Ingredients:


Fish-5 Pieces
Methi seeds-1/4th tsb
Dried Coconut-1 Cup
Cumin seeds-1/2 tsb
Mustard seeds-1/2 tsb
Cumin powder-1 tsb
Redchilli powder-1 tsb
Coriander powder-2 tsb
Turmeric powder-a pinch
Curry Leaves-5
Coriander Leves-2 strings
salt-as required
1 cup chopped onions
Ginger garlic paste-1 tsb
Tamarind juice-1/2 cup
Oil- 1/4th cup
Water-1/4th cup


Method:


1) Heat a pan and add methi seeds and Dried coconut and fry them on low flame for 2 minutes
2) Take it aside and grind it into powder
3) Heat oil in the pan and add finely chopped onions and fry them till they turn golden brown.
4) Take them aside and let it cool then make it into paste by adding little water.
5) Heat oil in the pan and add curry leaves,mustard seeds and cumin seeds to it.
6) Add Gingergarlic paste and the onion paste an dfry it fro a minute.
7) Add Salt,Turmeric powder,redchilli powder,cumin powder and Coriander powder to the mixture and mix well.
8) Add Tamarind juice and add the fish pieces to it.
9) Cook it on low flame for 8 to 10 minutes.
10) Garnish with Coriander leaves and garam masala and serve hot.

Garlic Bread

Ingredients:

Bread-4 Slices
Unsalted butter-1 cube
Finely chopped garlic
Finely chopped green chillies



Method:

1) Heat a pan and melt the unsalted butter .
2) Add finely chopped garlic and green chillies to the pan and fry till golden brown.
3) Add salt to taste.
4) Use a brush and apply the mixture to the bread and bake it in oven for about 10 minutes and serve hot.

Lemon Rice / Pulihora

Ingredients:

Cooked Rice - 1 cup

Lemon - 1 full (Medium Size)

Dried Red chillies- 4

Peanuts- 1/4 cup

Turmeric powder-1/4 tsb

Curry leaves-one string

Coriander leaves-handfull

Mustard seeds-1/4 tsb

Salt to taste

Oil - 2 tsb

Method:

1) Add Lemon juice,salt to cooked rice and mix well.Keep it aside for 10 to 15 minutes.

2) Heat oil in a pan and add Curry leaves, Mustard seeds,dried red chillies,Peanuts and fry well till they splutter.

3) Add Turmeric powder and mix well.

4) Add this mixture to rice and mix well and heat it.

5) Garnish with Cilantro and serve hot.

Payasam

Ingredients:

Semiya- 1 cup

Ghee- 1/2 cup
Sugar- 1 cup
Milk - 3 Cups
Cashew,Almonds,Kismis-1/4 cup

Method:

1) Heat 1 tsb of ghee in a pan and fry Cashew,Almonds and kismis till golden brown and keep aside.
2) Add remaining ghee to the pan and add the semiya to the pan and fry till golden brown.
3) Add milk to the pan , mix well and let it to boil.
4) Add Sugar once the semiya is cooked and stir well.
5) Add more milk if the mixture becomes thick.
6) Garnish with Fried dry fruits and serve hot or cold.

Carrot Halwa/ Gajar ka Halwa

Ingredients:


Grated Carrot - 1cup
Suagar- 1 cup
Milk - 2 cups
Elaichi powder - 1 tsb
Cashew ,Almond and Kismis - 2 tsb
Ghee- 1/2 cup

Method:


1) Heat Ghee in a pan and fry Cashew, almonds and Kismis to gonden brown and keep aside.
2) In the same pan add grated Carrot and fry for 5 minutes.
3) Add Milk to the pan and let it boil.
4) Mix periodically so that the carrot will not stcik to the pan.
5) When carrot is well cooked add sugar to the pan and mix well.
6) Stir the mixture well till it becomes thick.
7) Garnish with Cashew, almonds and kismis and serve hot or cold.


Tip:


Goes well with Ice cream.

Cauliflower Fry

Ingredients:

Cauliflower - 1 Small Flower
Mustard Sedds- 1/2 tsb
Green chillies - 6
Curry Leaves - handfull
Cilantro/Coriander Leaves- for garnish
Onions - 1 full
Salt to taste
Turmeric Powder - 1/4 tsb
Chilli powder - optional(1/4 tsb)
Oil - 2tsb
Water - to Sprinkle

Method:

1) Cut Small florest from the cauliflower and keep aside.
2) Heat Oil in a pan and add Curry leaves, chopped Green chillies and finely chopped onions and fry them till golden brown.
3) Add salt and mix well.
4) Add Turmeci powder and mix well.
5) Add Chilli powder if you want it bit spicy.
6) Now add the florets to the pan and mix well.
7) Close the lid and cook it for 5 minutes.
8) Open the lid and sprinkle water so that the florets will not stcik to the pan  for every 3 minutes till the Florets are well cooked.
9) Garnish with Cilantro and serve hot with rice.

Potato Fried Rice

Ingredients:

Sliced Potato- 1
Sliced Green chillies- 5
Finely chopped Garlic - 4
Amchoor Powder - 1/2 tsb
Chat Masala - 1 tsb
Salt to taste
Curry leaves - handfull
Chopped Capsicum - 1
Cooked Basmati Rice - 1 cup
Oil for Fry

Method:

1) Add oil in a pan and deep fry Sliced Potato and keep aside.
2) Add oil in a pan and add curry leaves, Green chillies , Garlic and Capsicum and fry well.
3) Add salt to the pan.
4) Add cooked rice to the pan and mix well.
5) Add Armchoor powder and chat masala to the pan and mix well.
6) Finally add Fried potato to the pan and mix well.
7) Garnish with Coriander leaves and serve with Raita.

Dondakaya Fry

Ingredients:


Dondakayalu/Indian Ivy gourd/Tindora- 1.5 lb
Cumin Seeds - 1 tsb
Dried Red chillies- 6
Salt to taste
Red chilli powder- 1/2 tsb
Turmeric Powder - 1/4 tsb
Oil - 3tsb
Roasted Peanuts- 1 cup
Mustard Seeds- 1/2 tsb
Curry leaves- handfull


Method:


1) Take 1 tsb oil in a pan and fry Cumin seeds and Red chillies for few seconds.
2) Take them aside and let it cool.
3) Grind the fried cumin seeds, red chillies with the roasted peanuts into fine powder.
3) Clean the Ivy gourd with water, cut the nips at both the ends and cut them vertically into 4 pieces.
4) Add 2 tsb oil in a pan and fry mustard seeds and curry leaves.
5) Add chopped Ivy gourd into the pan and fry for 5 minutes.
6) Add salt to the pan and mix well and let it fry for another 10 minutes.
7) Add turmeric powder to the pan and mix well.
8) Add red chilli powder if desired.
9) Let it cook for another 5 minutes.Do not over cook the Ivy gourd.
10) Add the powder to the pan and mix well.
11) Garnish with rosted penauts and serve hot with rice.

Dose Pindi Bondalu

Ingredients:


Dose Batter - 5 cups 
Finely chopped green chillies - 6
Finely chopped onions - 1
Roasted Peanuts- hand full
Curry leaves- hand full
Coriander leaves- hand full
Ravva- 3 tsb 
salt to taste
Oil for deep fry


Method:


1) Add the above ingredients in a bowl and mix well.
2) Add oil in a kadai and heat it well.
3) Take a big spoon full of batter and drop it into oil.
4) Fry till they turn golden brown and place them on the tissue for excess oil to drain.
5) Serve hot with tea and can be taken as an evening snack.