Onion Pakoda

Ingredients:


Besan / Gram flour - 1 cup
Sliced Onions - 1 
Salt to taste
Red Chili powder - 1 tsp
Curry leaves - few
Cooking Soda - a pinch 
Oil for Deep fry
Water as required


Method:


1) In a bowl add Besan ,cooking soda,salt, red chili powder , water and mix well to make not too thick and not too thin batter. 
2) Add curry leaves and Onions and mix well.
3) Heat oil in a pan and drop the mixture in small portions into the pan and fry well till golden brown.
4) Drop the Pakoda on the tissue to drain excess oil.
5) Serve hot with Coffee or Tea.

Kakarakai Fry /Bitter gourd Fry

Ingredients:


Bitter Gourd - 4
Garlic cloves - 2
Curry leaves - few
Salt to taste
Red Chili powder - 1/2 tsp
Oil for Deep fry


Method:


1) Scrap outside of  Bitter gourd and set aside.
2) Nip the two ends of the bitter gourd.
3) Now cut the bitter gourd into circuar shape and remove the seeds from them.
4) Heat oil in a pan and deep fry the pieces till golden brown.
5) Set the fried bitter gourd on tissue to drain excess oil.
6) Heat 1 tsp oil in a pan and add mashed garlic cloves, curry leaves and fry well.
7) Add fried bitter gourd to the pan and mix well.
8) Add salt and red chili powder and mix well.
9) Serve as a side dish with Mudda Pappu and rice.

Thai Fried Rice

Ingredients:

Cooked Jasmine Rice - 1 cup
Garlic cloves - 4
Chopped Onions - 1/2
Chopped Bell Pepper - 1 cup
Sliced Carrots - 1
Green chillies - 2
Eggs- 2
Salt to taste
Oyster Sauce - 2 tsp
Fish Sauce - 2 tsp
Soy sauce - 2 tsp
Spring Onions - 1/2 cup
Oil - 4 tsp


Method:


1) Mash the Garlic cloves and green chillies into a paste.
2) Heat oil in a pan and add the above paste , sliced Onions and fry well.
3) Add sliced carrot and fry well.
4) Add Oyster sauce, soy sauce, fish sauce and mix well.
5) Add cooked rice to the pan and stir it for 5 minutes.
6) crack eggs into the pan and mix well.
7) Add chopped bell pepper and Basil leaves and stir for 2 minutes.
8) Garnish with spring Onions and serve hot.

Mudda Pappu

Ingredients:


Toor Dal/Kandi Pappu - 1 cup
Salt to taste 
Water - 3 cups


Method:

1) Clean the toor dal thourougly with water and set aside.

2) In a pressure cooker add Toor dal, salt and water and cook it on low flames for about 5 whistels.

3) Open the lid of the pressure cooker once all the pressure is out and drain any excess water remaining into a bowl , this water can be used for rasam preparation(See recipe for Pappu chaaru).

4) Mash the boiled Toor dal to paste and serve hot with Rice, ghee and Mango pickle.

Palak Parata

Ingredients:

Palak/Spinach - 1 cup
Cumin Seeds- 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Curd/ Yogurt - 1 cup
Garlic cloves - 3
Wheat Flour - 2 n half cups
Water if required
Oil - 2 tsp

Method:

1) Boil Spinach for 5 minutes , drain all excess water and set aside to cool.
2) In a blender add spinach, curd, salt, turmeric powder, cumin seeds, red chilli powder, garlic cloves and grind it to a fine paste.
3) Take a bowl and add wehat flour, 1 tsp oil and mix well so that ther eare no lumps.
4) Add the bended mixture to the bowl and mix well to form parata dough.
5) Add water if required.
6) Make small balls out of the dough and roll them in flour on all sides so that they will not stick to rolling pin while rolling.
7) Take a rolling pin and flatten the dough to a small circular disk.
8) Apply oil on one side of circlular disk  and sprikle some flour.
9) Now fold the other half  in the form of a semicircle.
10) Now apply oil on 1/4 circle,sprinkle some flour and fold the other side on top of  it to make a triangle.
11) This method helps in getting layers when you fry the parata.
12) Now roll the dough in the form of a triangle .
13) fofllow similar fashion with other dough balls also.
14) Heat a flat pan and fry the flattened dough on both sides till golden brown.
15) Serve hot with Pickle and Raitha.

Beans and Peanut sauce Curry

Ingredients:

Cooked Beans -1  cup
Finely chopped Onions 0 1
Green chillies - 3
Dry red chilli- 1
Cumin seeds - 1 tsp
Coriander seeds - 1/2 tsp
Roasted peanuts - 1/2 cup
Oil - 1 tbs
Salt to taste
Turmeric powder - a pinch
Water - 1/2 cup
Curry leaves - few

Method:

1) Dry Roast, cumin seeds, Coriander seeds and set aside to cool.
2) In a blender add above roasted seeds and roasted peanuts ,water and grind it to make thick paste.
3) Heat oil in a pan and add Cumin seeds, curry leaves, Dry red chilli, green chillies , Onions and fry well till golden brown.
4) Add salt , turmeric powder and mix well.
5) Add cooked beans to the pan and saute them for another 3 minutes.
6) Now add the grinded paste to the pan and mix well.
7) Saute it for another 5 minutes.
8) Serve hot with Rice or Roti.

Vegetable Vermicelli Pulao

Ingredients:


Vermicelli/Semiya - 1 cup
Oil - 1 tbs
Mustard seeds- 1/4 tsp 
Curry leaves - few
Urad dal - 1 tsp
Channa dal - 1 tsp 
Cashew nuts - few
Finely chopped Onions - 1
Salt to taste 
Biryani masala or Pulao Masala - 1 tsp
Cooked vegetables ( Carrot, beans and green peas) - 1 cup
Ginger garlic paste -1 tsp
Water as required 


Method:


1) Heat oil in a pan and add Vermicelli and fry till golden brown and set aside.
2) Heat oil in the pan and add mustard seeds, curry leaves , urad dal,channa dal and cashew nuts and fry well till golden brown.
3) Don't fry them longer as they may burn.
4) Add finely chopped Onions , salt and saute them till golden brown.
5) Add ginger garlic paste and mix well.
6) Add cooked vegetables and saute them for 5 minutes.
7) Add water and bring it to boil.
8) Add Biryani powder or Pulao powder and mix well.
9) Add fried Vermicelli and cook it for 8 to 10 minutes.
10) Serve hot.

Bendakaya Karam Pulusu

Ingredients:


Bendakayalu / Okra - 1/4 kg
Finely chopped Onions - 1
Finely chopped Tomato- 1
Curry leaves - few
Mustard seeds - 1/4 tsp
Curd - 1 tsp
Tamarind - 1 small lemon size
Red chili powder - 1 tsp
Coriander Powder - 2 tsp
Water -1 cup
salt to taste
Oil - 2 tsp


Method:


1) Soak Tamarind in warm water and extract juice from it and set aside.
2) Heat oil in a pan and add mustard seeds, curry leaves and when the mustard seeds pop add finely chopped Onions and fry them till golden brown.
3) Add chopped Okra and fry well for 5 minutes.
4) Add 1 tsb of curd to the pan and mix well , this helps in reducing the glue from Okra.
5) Add Tamarind juice and mix well.
6) Add salt, Red chili powder, coriander powder and mix well.
7) Add chopped Tomato and let it cook for 3 minutes.
8) Add water and let it boil for another 7 minutes.
9) Serve hot with Rice.

Pappu Charu

Ingredients:


Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Cumin seeds - 1 /4 tsp
Dry red chilies - 2 
Sliced Onions - 1 
Hing - big pinch 
Green chillies - 3 
Turmeric powder - 1/4 tsp 
Chili powder - 1 tsp
Salt to taste 
Tamarind juice - 1 cup
Sliced Tomato -1
Boiled toor dal/ Kandi pappu/Lenthil - 1 cup
Water - 1 n half cup


Method:

1) Heat oil in a pan and add Mustard seeds and curry leaves, Once the mustard seeds pop add Cumin seeds,Dry red chilies and fry well.
2) Add sliced Onions , salt and fry till golden brown.
3) Add pinch of hing, green chillies and mix well.
4) Add Turmeric powder, chili powder, tamarind juice and mix well.
5) Add sliced tomatoes and bring it to boil for 5 minutes.
6) Add cooked toor dal and mix well.
7) Add required amount of water and boil it for another 7 minutes till the foam disappears from the top.
8) Garnish with Coriander leaves and serve hot with Rice.

Mirchi Tomato Chutney

Ingredients:

Green chillies - 6 (cut vertically)
Tomatoes - 2 
Coriander seeds - 1 tsp
salt to taste
Oil - 2 tsp

Method:

1) Heat oil in a pan and add green chillies and fry them for 4 minutes.
2) Add coriander seeds to the pan and fry well.
3) Add finely chopped tomatoes to the pan and mix well.
4) Close the lid of the pan and cook it on low flame untill tomatoes are well cooked.
5) Add salt to the mixture and cook it for another 3 minutes.
6) Switch off the flame and let the mixture cool.
7) In a blender add the mixture and grind it to make a fine paste.
8) Serve with hot rice  and ghee.

Miriyala Rasam / Pepper Rasam

Ingredients:

Cumin seeds - 1 tbs
Coriander seeds - 1 tbs 
Pepper  - 1 tbs 
Kandi pappu /toor dal - 2 tbs 
Dry Red chillies - 2
Garlic cloves - 4 (slightly mashed)
Salt to taste 
Curry leaves - few
Tamarind juice - 1 cup
Oil - 1 tbs 
Mustard seeds - 1/4 tsp 

Method:

1) In a blender , add Cumin seeds, coriander seeds, Pepper, Dry red chillies,toor dal and grind them to make powder and set aside.
2) Heat oil in a pan and add mustard seeds, curry leaves,garlic cloves and the grinded powder and saute them for 4 minutes.
3) Add salt as required.
4) Extract juice from Tamarind and add this to the pan and mix well.
5) Let it boil for 7 minutes on low flame.
6) Taste it and adjust the salt accordingly.
7) Serve hot as soup or with hot rice. 

Chilli Parata

Ingredients:

Parathas - 3 (left overs)
Eggs -2
Finely chopped Onions - 1
Finely chopped garlic - 2 cloves( optional) 
Vertically cut Green chillies - 4
Finely chopped Tomatoes - 2
Chopped Capsicum/ Bell pepper - 1/2
Ginger garlic paste -1 tsp
Cumin seeds - 1 tsp
Curry leaves - few
salt to taste
Garam masala - 1/2 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves / Cilantro - few
Lemon juice - few drops
Oil - 2 tsp

Method:

1) Cut or tear left over parata into diamond shape or square shape and keep aside.
2) Heat oil in a pan and Curry leaves, garlic,cumin seeds, Finely chopped Onions, green chillies and saute them till brown.
3) Add ginger garlic paste and mix well.
4) Add chopped Bell peppers and saute them.
5) Add salt , red chili powder, turmeric powder , garam masala powder and mix well.
6) Add finely chopped Tomotoes and  cook it for  5 minutes.
7) Move this mixture to one side in the pan and break eggs into the other side of the pan and scramble them.
8) Once the eggs are scrambled mix it well.
7) Add cut parata and mix well till all the pieces are covered with masala.
8) Garnish with lemon juice and finely chopped coriander leaves and serve hot with Raita.

Musk Melon Milk shake

Ingredients:


1/2 Medium sized Musk Melon/Karbooja/Cantaloupe 
Sugar - 4 tbs
Chilled milk - 1 glass


Method:


1) Peel the melon, remove the seeds and cut into small pieces.
2) Blend the pieces and sugar in a blender.
3) Now add the chilled milk to the blender and blend it once more.
4) Pour into the glasses and serve.


Tip:


Can add Vanilla ice cream scoops also while blending.

Coconut Chutney / Kobbari Chutney

Ingredients:


Fresh Grated Coconut - 1 cup
Channa Dal  - 1 tsp
Urad Dal - 1 tsp
Cashew nuts - 4
Cumin seeds - 1/2 tsp
Chopped ginger - small piece
Chopped coriander leaves - few
Curry leaves - few
Mustard seeds - 1/4 tsp
Dry Red chili - 2 
Chopped green chilies - 4
Salt to taste 
Oil - 1 tbs
Hing /Asafetida - a pinch
Tamarind - small piece
Water as required


Method:


1) In a  blender combine Cashew nuts, cumin seeds, tamarind, chopped green chilies, ginger,coriander leaves,tamarind, salt, fresh grated coconut, water , grind well into a fine paste and set aside.
2)  Heat oil in a pan and add Mustard seeds, cumin seeds, dry red chilies,curry leaves, Urad Dal ,Channa Dal,curry leaves, hing and saute them till they splutter.
3) Add this to the grinded paste and mix well.
4) Goes well with dosa, idly and poori.

Masala Poori

Ingredients:

Grated Carrot- 1 cup
Garam Masala - 2 tea spoons
Corainder leaves - few
Salt to taste
Wheat flour- 2 cups
Oil - 1 n half to 2 cups
Water as required

Method:

1) Add Wheat flour and salt to a bowl and mix well with water to make dough.
2) Make sure that the dough is bit hard.
3) Sqeeze grated Carrot to drain excess water and add Garam masala powder,salt,Coriander leaves and mix well.
4) Make small balls out of the dough and flatten them a little bit.
5) Place small balls of Grated carrot mix and cover it with dough on all sides and make round balls.
6) Now flatten the balls like poori and deepfry them in oil.
7)  Serve them hot with Coconut chutney or sauce.

Cabbage Fry

Ingredients:


Finely chopped Cabbage- 1 cup
Finely chopped Onions- 1
Finely chopped Garlic - 2 cloves
Chopped Green chillies - 3 
Turmeric powder -1/4 tbs
Salt to taste 
Red chili powder - 1 tbs
Coriander powder - 1 tbs
Cumin seeds - 1/2 tbs
Mustard seeds - 1/4 tbs
Curry leaves - few
Coriander/Cilantro leaves for garnish
Oil - 1 tbs


Method:


1) Boil Cabbage with Turmeric and salt and drain the water and keep aside.
Heat oil in a pan and add curry leaves,mustard seeds and Cumin seeds.
2) When mustard seeds start to pop add chopped Onions, Garlic,green chillies and fry till golden brown.
3) Add Chili powder,coriander powder and mix well.
4) Add boiled Cabbage to the pan and mix well
5) Garnish with Coriander leaves and serve hot with rice.
4)

Kothimera chutney/Cilantro chutney

Ingredients:


Cilantro/Coriander leaves - 2 cups
Fresh Coconut - 1/4 th cup
Dry red chilies- 3
Salt to taste
Mustard seeds- 1/4 tbs
Tamarind pulp - 1 tbs
Oil -1 tbs


Method:


1) Wash Coriander leaves throughly so that it does not have any drit.
2) Heat oil in a pan , fry coriander leaves and keep aside.
3) Heat some more oil in the pan and fry dry red chilies and Coconut for 3 minutes and keep aside.
4) When cooled grind the fried Coriander leaves , fried dry red chillies, coconut, salt and tamarind pulp.
5) Make a fine paste and keep aside.
6) Fry oil in a pan and add mustard seeds and when they pop add finely chopped Onions and fry till golden brown.
7) Add the grinded paste to the pan and mix well for 5 minutes.
8) Serve hot with parata, Chapathi or rice.

Cabbage Paratha / Cabbage Parata

Ingredients:


Grated Cabbage - 1 cup
Finely chopped Onions - 1 
Green chili paste - 1 tbs
Finely chopped garlic - 2 cloves
Grated Ginger - small piece
Cumin seeds - 1/4 tbs
Dry mango powder /Amchur powder - big pinch 
salt to taste 
Turmeric powder - 1/4 tbs
Coriander /Cilantro leaves - few
Oil - 1 tbs
Wheat Flour - 2 cups
Water as required


Method:


1) Heat oil in a pan and add Cumin seeds, when they change color to brown add Green chili paste, Onions ,ginger, garlic and fry well.
2) Add grinded Cabbage, salt and mix well.
3) Cover the lid and cook it for 5 minutes, check in between if the mixture is dry.
4) Add turmeric powder and mix well.
5) Fry it for another 5 minutes with cover open.
6) Add Dry mango powder and fry well.
7) Garnish with Coriander leaves and keep it aside to cool.
8) Take a bowl and add wheat flour,pinch of salt and required amount of water and knead well to make a soft dough and keep aside for 30 minutes.
9) Make small balls out of the dough and press it to make a small disk.
10) Place 1 or 2 tbs of the cooked cabbage mixture in the middle of the pressed dough bring the edges together and press it to form a ball.
11) With the hep of rolling pin knead the dough into around 5 to 7 inches diameter disc.
12) Repeat the same with other portions of the dough.
13) Heat a flat griddle and place the paratha on the pan and fry it on both sides by adding bit of oil.
14) Place them on a plate and serve hot with any pickle.

Masala Tea

Ingredients:

Black Tea bags- 3 or Tea Powder - 2 tbs
Water - 4 cups
Cinnomon - 3 inch stick
Ginger- small piece
Elaichi /Cardomon - 3
Black pepper- 1/2 tbs
Cloves - 1/2 tbs
Coriander seeds- 1tbs
Milk - 1 cup
Sugar as required

Method:

1) Heat water in a pan and add all Masala pieces and boil thme for 20 minutes on low flame.
2) Dip the tea bags into the water and leave it for 10 minutes.
3) Add milk to the pan and donot boil.
4) Filter the water and add Sugar as required and serve hot.

Mushroom Curry

Ingredients:


Chopped Mushrooms - 8
Finely chopped Onions - 1 
Mustard seeds - 1/4 tbs
Curry leaves - few
Ginger garlic paste - 1 tbs
Fresh coconut - 1/2 cup
Garlic cloves - 3 
Salt to taste 
Red chili powder - 1 1/2 tbs
Coriander powder - 2 1/2 tbs
Garam masala powder - 1/4 tbs
Finely chopped Tomato - 1 
Turmeric powder - a pinch
Coriander leaves for garnish
Oil - 1 1/2 tbs


Method:


1) Grind Coconut, Garlic and 1/4 th of Onion in to paste and keep aside.
2) Heat oil in a pan and add Mustard seeds and curry leaves.
3) When the mustard seeds pop add finely chopped Onions and fry well till golden brown.
4) Add ginger garlic paste and salt and mix well.
5) Add chopped mushrooms and mix well.
6) Fry the mushrooms till all the water from mushrooms is evaporated.
7) Add turmeric powder and mix well.
8) Add red chili powder, coriander powder, Garam masala powder  and mix well.
9) Add the grinded paste of coconut into the pan and mix well and boil it on a low flame for 5 minutes.
10) Now add  finely chopped tomato and mix well.
11) Check for salt at this point and add some more salt if necessary.
12) Cook it for another  5 minutes and garnish with Coriander leaves.
13) Serve hot with Roti or Naan.

Deviled Eggs

Ingredients:


Boiled Eggs - 5
Mayonnaise or Ranch -2 tbs
Mustard - 1 tbs
Sweet Relish - 1 1/2 tbs
Salt to taste 
Pepper powder - 1/4 tbs
Red chili flakes - few
Paprika - 1/4 tbs


Method:


1) Cut the boiled eggs vertically and remove the yolk from the eggs into a bowl.
2) Mash the egg yolks with a fork .
3) Add Mayonnaise or ranch, sweet relish , mustard , salt , pepper, red chili flakes and mash well.
4) Stuff egg white halves with yolk mixture, dividing yolk mixture evenly among the eggs.
5) Garnish with paprika powder and serve or keep it in refrigerator for the mixture to settle down for 10 minutes.

Curd Rice

Ingredients:


Cooked Rice - 1 Cup
Mustard seeds- 1/4 tbs
Cumin seeds - 1/4 tbs
Curry leaves - Few
Salt to taste 
Dry Red Chilies - 3
Chopped Green chillies - 4
Urad Dal - 1/4 tbs
Channa Dal - 1/4 tbs
Roasted Cashew nuts - 1 tbs 
Hing/Asafoetida - 1/4 tbs
Curd -  11/2 cup
Water - 1/2 cup
Oil - 1 1/2 tbs


Method:


1) Heat oil in a bottomed pan and add mustard seeds.

2) Once they pop add Cumin seeds,urad dal,channa dal and fry them till golden brown.

3) Add Curry leaves, red chillies,green chillies,Salt,asafoetida and toss them for few seconds.

4) Add  cashew nuts and mix well.

5) Add curd to the pan and mix well. If the curd is too thick add water and mix well.

6) Now add cooked rice and mix well.

7) Garnish with Coriander leaves and serve plain or with any pickle.

Tip:
Can add Onions too.

Mango rice

Ingredients:

Cooked Rice - 1 cup

Green mango - 1 cup(Grated)

Roasted Peanuts - 3 tbs

Roasted cashew nuts - 2 tbs

Urad dal - 1/4 tbs

Channa dal -1/4 tbs

Dry red chillies - 4

Chopped Green chilies - 4

Mustard seeds - 1/4 tbs

Curry leaves - few

Salt to taste 

Asafoetida -1/4 tbs

Turmeric powder - 1/4 tbs

Oil - 1 1/2 tbs

Cilantro /Coriander leaves - for garnish

Method:

1) Heat oil in a bottomed pan and add mustard seeds.

2) Once they pop add urad dal,channadal and fry them till golden brown.

3) Add red chillies,green chillies,Salt,Turmeric powder,asafoetida and toss them for few seconds.

4) Add grated mango and fry it for another 5 minutes.

5) Add the roasted peanuts and cashew nuts and mix well.

6) Switch off the flame and add rice to the pan and mix well.

7) Garnish with Coriander leaves and serve it with Vadiyalu or curd.

Chicken drumsticks

Ingredients:


Chicken leg pieces- 6
All purpose flour - 1/4 cup
Salt to taste
Paprika powder - 1 tbs
Pepper -1/2 tbs 
Curd - 1 tbs
Ginger garlic paste or Garlic powder - 1 tbs
Olive Oil - 1 tbs( if don't have Olive oil use normal oil)


Method:


1) Make 3 to 4 slits on the chicken leg pieces.
2) Take a bowl and  mix all the above mentioned ingredients well.
3) Cover the chicken leg pieces with the mixture on all side throughly.
3) Heat over to 425 degrees and place the leg pieces on a foil placed on a flat pan.
4) Cook it for 50 minutes and serve hot.

Instant Mango Pickle

Ingredients:


Fresh Green Mango - 1/2 (cut into cubes with skin on)
Red chili powder - 1 tbs
Finely chopped Garlic - 4 cloves
Salt to taste 
Hing /Asafetida- a pinch 
Paprika - Optional 
Mustard seeds - 1/4 tbs
Sesame Oil - 3 tbs


Method:


1)Heat oil in a pan and add finely chopped garlic and fry a little bit.Do not brown them.
2) Add salt, red chili powder, hing and mix well.
3) Take off the stove and pour on the cut mango pieces.
4) Heat 1 tbs of oil and pop mustard seeds.
5) Pour it on the Mango pieces.
6) Keep it in room temperature for a day and store in fridge.