Chikkudikaya Koora



Ingredients:
500g chikkudikayalu(Broad Beans)
2 onions
4 tomatoes
1/4tsp turmeric powder
1/2 tsp red chilli powder
1/2tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/4 tsp chana dal
1 sprig curry leaves
salt
oil

• Remove the stalks,wash and boil with enough water.
• Heat oil in a pan add mustard seeds,cumin seeds,urad and chana dal,curry leaves.
• When the dal turns brown add chopped onion and fry them.
• Add chopped tomatoes,salt,turmeric powder mix well cover and cook until tomatoes are soft.
• Mix in boiled beans and cook for 5 min with lid on
• Add red chilli powder mix well cover and cook for around 10 min.
• Turn off the flame when no water left and serve it with plain rice.

Thepla

This is snack item from gujarat which resembles the paratha and makes up for a picnic or journey food.

Ingredients:

2cups wheat flour

1 cup fenugreek leaves

2tsp chopped coriander leaves

1tsp seesame seeds

1/2 tsp cumin seeds

1/4-1/2tsp red chilli powder

1/4 tsp ginger garlic paste

salt

1tsp oil

• wash the methi leaves and mix with all the  other ingredients above.
• Now add water little by little and make into a soft dough.Keep it aside for 20min.
• Now make balls of babypotato size and roll them to a little bigger size than poori.
• Fry them on tawa by applying oil on both sides.
• This is to be served with any vegetable chutney or pickle or curd.

Tips:Instead of methi leaves we can also use grated vegetables.

Kaakarakaya Vepudu

Ingredients:
250gms Bitter gourd
1 onion
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil
Powder:
1/2 tsp urad dal
1/4 tsp chana dal
1/2 tsp cumin seeds
1tsp grated dry coconut
pinch jaggery

• Peel the skin,wash and slice the bitter gourd.
• soak them in water along with little salt and turmeric for 15 min.
• After 15min mix well the bitter gourd pieces with hand and squeeze the pieces.Discard the water.
• Now shallow fry the bitter gourd pieces until light brown and keep it aside.
• Dry roast the ingredients under powder except jaggery.
• Grind them into fine powder lastly add jaggery and grind again.
• Now heat 1tsp oil in a pan,add mustard seeds,curry leaves.
• Add sliced onion and fry until light brown,after that add powder,salt,red chillipowder and fried bitter gourd pieces.
• Mix them well and fry for a min or two.
• Turn off the flame serve it with plain rice.

Dry Chicken Curry

Ingredients:
500g chicken
1 onion(chopped finely)
2 tomatoes(chop them)
salt
1-2 tsp ghee
1tsp coriander leaves(chopped)

Masala:
1tsp coriander seeds
3 cloves
2 cinnamon pieces
1tsp ginger garlic paste
1tsp grated coconut
8 dry red chillies
2 onions
1/2 fist coriander leaves

• First grind the dry ingrdients under masala into fine powder.
• Then add remaining ingredients and gind them in to fine paste.
• Heat ghee in a pan fry onions until brown and then add washed chicken pieces,salt,tomatoes mix well and cook for 15 min with lid on.
• Add ground masala paste and water and cook until the gravy thickens.
• Garnish with coriander leaves and serve it with plain rice or chapathi.

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Ragi Idli

Ingredients:

7 tsps Ragi flour

1cup urad dal

1 1/2 cup idli ravva

salt

• Soak urad dal and ravva seperately for minimum 4 hrs.
• Grind urad dal dal into a thick paste by adding little water.
• Remove the water and squeeze the ravva and add to the urad dal paste and mix well.
• Now add ragi flour little by little and mix well.
• Let it ferment overnight or for minimum 10 hrs.
• Add salt before use.Smear the idli plates with oil and pour the batter in the moulds and steam them for around 15 min.
• Turn off the flame leave it for few min,remove the lid and cool it for few seconds and take them to serving plate.
• Serve this ragi idli with any chutney or pickle of your choice.

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Oats Dosa

 "Healthy and easy to make quick recipe."

Ingredients:

2 cups Oats powder

1 onion(chop as 1/2inch fine slices)

2 green chillies(chop them)

2tsp chopped coriander leaves

1/2 tsp red chilli powder

1/4 tsp turmeric powder

pinch garam masala powder

salt

oil

• Mix all the ingredients except oil and make into a fine batter by adding water little by little.(consistency to that of ordinary dosa).
• Heat a nonstick pan and grease it with oil.When the pan is hot add a ladle full of batter,spread it in a circle,pour little oil around it edges and fry for a few seconds.(Flame should be on high).
• When the edges start browning reduce the flame,flip the dosa and fry for a min.
• Remove and repeat the same for the remaining batter.
• Oats dosa is ready to be served with tomato or pudeena chutney or with lime pickle.
• Note:While making each dosa the pan should be hot.
• Tips:We can add 2tsp curd to this batter to enhance the taste of this dosa.

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Gongura Pulla Koora

Ingredients:

4 bunches sorrel green(red stalks)

3tsp chana dal

1 onion

3 green chillies

2 dry red chillies

4 cloves garlic

1tsp mustard seeds

1tsp cumin seeds

1tsp urad dal

1/4 tsp fenugreek seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder

salt

oil

Preparation:

• Pluck,wash twice and boil sorrel green leaves until soft.
• Mash them slightly.
• Wash and boil chana dal till soft.

Process:

• Heat oil in a pan,add mustard seeds,cumin seeds,fenugreek seeds,urad dal and fry them.
• Next add slit greenchillies,crushed garlic,broken red chillies and sliced onion and fry them.
• When onions are fried well,add cooked chana dal and fry for few seconds.
• Mix in cooked sorrel green,salt,turmeric and red chilli powder.
• Mix them thoroughly and cook for 5 min.
• Check the taste,when  no water left turn off the flame.
• This is to be served with plain rice.

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Sengapappu Payasam

Ingredients:
1cup chana dal
1/2 cup sabundana
1cup jaggery
1/4 cup milk
10 cshewnuts
2tsp raisins
1tsp ghee

• Soak chana dal for half an hour and pressure cook till soft.
• Fry cashew and raisins in ghee,remove and add sabundana  in the same pan and fry for few sec.
• Add water to sabundana and cook until soft.
• Now mix cooked chanadal,jaggery to this and cook for around 10 min.
• Add milk and cook for another 3 min.
• Turn off the flame and garnish with cashew and raisins.

Dosakaya Mukkala Pachadi

Ingredients:

2 medium cucumber

50g green chillies
30g tamarind
1tsp jeera powder
1/2tsp fenugreek powder
2tsp seesame seeds powder
2tsp coriander powder
little jaggery
salt
oil

Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
2 red chillies
1 sprig curry leaves
1tsp gingly oil

Preparation:

• Wash and soak tamarind.
• Peel the skin and chop the cucumber in thin pieces.
• Fry green chillies in little oil.

Process:

• Grind the powders first and then add tamarind,green chillies,jaggery,salt and grind into a fine paste.
• Check the taste,add this paste to the cucumber pieces and mix well.
• Thorughly mix them for few sec until the cucumber releases some juices and the paste is mixed well.
• Now heat 1tsp gingly oil and add the ingredients under tempering and fry them well.
• Cool it off and add this tempering to cucumber ,mix well and serve.

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Chamadumpala Pulusu

Ingredients:

250gms Taro root
1 onion
1 tomato
2 green chillies
1/4tsp ginger garlic paste
1/4tsp cumin seeds
1/4tsp turmeric powder
1/2tsp red chillipowder
2tsp tamarind extract
1 sprig curry leaves
pinch jaggery
salt
oil

• Boil,peel and chop the taro root.
• Chop onion,tomato and slit the green chillies.
• Heat oil in a pan add cuminseeds,curry leaves and green chillies.
• After they got fried add onions and fry them well.
• Now add gingergarlic paste and fry for few secs,mix in taro root,chopped tomato,salt,turmeric powder and fry them in the oil for few secs.
• Add 1 cup water,cover and cook for 7 min.
• When tomato is completely cooked, add red chilli powder,tamarind extract and jaggery,mix well cover and cook for another 5 min.
• Check for the seasoning,when the gravy thickens turn off the flame,
• Serve this hot pulusu with plain rice.

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Mushroom Curry

Ingredients:

200gms Button Mushrooms
1 large onion(fine paste)
1 tomato(chop)
1tsp gingergarlic paste
2 green chillies(slit)
1/2 tsp jeera
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 1/2 tsp grated dry coconut
1/4 tsp garam masala
6 curry leaves
2tsp curd(optional)
salt
oil

• Wash and quarter mushrooms.
• Heat oil in a pan add greenchillies,jeera,curry leaves and fry them.
• Add ginger garlic paste,onion paste and fry them.
• Now add chopped tomato,mushrooms,salt,turmeric mix them well,cover and cook for 10 mini.e until tomatoes and mushrooms are soft.
• Add red chilli powder, coriander powder,curd and fry for a min.
• 1/2 cup water is added,cover and cook for around 10 min..
• When the gravy starts thickening add dry coconut powder and garam masala cook for 2 min and turn off the flame.
• Garnish with coriander leaves and serve hot with rice or roti's.

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Godhumapindi Theepi Attu

"Its an alltime favourite evening snack made by my mother" .

Ingredients:

2 cups Wheat flour
1 cup grated jaggery/sugar
water+milk
oil

• Take grated jaggery/sugar in a bowl add 1/2 cup milk and mix well until the sugar/jaggery dissolves.
• Now add wheat flour to this and mix well.
• By adding water little by little make it into a slightly thicker than dosa batter.
• Now heat dosa pan and grease it with oil,pour 1 to 1 1/2 ladle full batter on the pan spread it like dosa.(it should be thicker and shorter than ordinary dosa).
• Pour  1tsp of oil around the attu,cover and cook on low flame.
• When edges start browning flip the dosa cover and cook again for a min.
• When dark brown spots appear on the other side,remove and continue the same with the remaining batter.

Note:As it contains milk,jaggery its healthy food for growing kids.

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Tomato Soup

"Rich in antioxidants TOMATO not only purifies blood but also reduces cholestrol and keeps us away from heart diseases.

OMG! it is also rich in vitamin A,vitamin B,vitamin C,vitamin K,calcium,iron,phosphorous and what not.You should definitely give it a try to stay healthy." 

 Ingredients 1:

4 Tomatoes(make incisions)

1 small carrot(slice)

1 small onion(chop in chunks)

3 garlic cloves

2 bay leaves

6 peppercorns

2 black cardommoms

1/2 tsp sugar

salt.

Ingredients 2:

 Bread slices

ghee/butter

fresh cream.



• Take all the ingredients 1with 3 cups water and pressure cook for 3 whistles.
• Strain the water and blend the ingredients until soft.Add the strained water and blend again.
• Now strain the soup,if  watery boil this strained soup for 5 min.
• Tomato soup is ready to be served.
• Serve this with butter fried bread slices and garnish with fresh cream.

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Oats Semiya Payasam

"Another healthy and nutritious recipe with oats."

Ingredients:

300 ml Milk

1/2 cup Oats

1/2 cup Semiya

3/4 cup jaggery

1/4 tsp cardomom powder

2tsp chopped cashew nuts and almonds
6 raisins
1-2 tsp ghee.

• Dry roast oats and semiya seperately until light brown.
• Heat ghee in a pan and fry raisins first,remove and then fry chopped almonds and cashew nuts.
• Boil milk with 1 cup water.Add semiya and cook until soft.
• Next add oats and cook for 3 min.Mix in jaggery and cook until it melts.
• Stir in between,add cardomom powder and some of the nuts and raisins and cook for 2 min.
• Turn off the flame and serve hot by garnishing with remaining fried nuts and raisins.
• Another best way to add oats in our diet,also see Oats Laddoo.

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Usirikaya Pappu(Gooseberry Dal)

Ingredients:

1 cup Toor dal

8 goose berries

4 green chillies

3 dry red chillies

1tsp mustard seeds

1 tsp cumn seeds

1 tsp urad dal

1 sprig curry leaves

2 sprigs coriander leaves

1/4 tsp turmeric powder

salt

oil.

• Wash and chop the gooseberries into very fine pieces.Discard the seeds.
• Now cook dal in pressure cooker with enough water for 3 whistles.
• Cook chopped gooseberry pieces in 1/2 cup water until soft.(Mash some of them).
• Heat oil in a pan,add urad dal and when it starts turning brown add mustard seeds,cumin seeds,broken red chillies,curry leaves,chopped green chillies and fry them.
• Now add turmeric powder,cooked gooseberry pieces (with out water) and fry them for few seconds.
• Add cooked dal,salt and mix well.
• Before turning off the flame add chopped coriander leaves and mix well.
• This tasty dal is ready to serve with plain rice,ghee,pappad and a vegetable chutney/pickle on the side.

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Bendakaya Tomato Koora

Ingredients:

300g Ladies Finger

1 onion

3 tomatoes(chop them)

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/4 tsp urad dal

1dry red chilli

1 sprig curry leaves

1/4 tsp turmeric powder

1/2 tsp red chilli powder

salt

oil

• Wash,drain and wipe the lady's finger with a dry cloth and dry them for few min.
• Now remove head  and tails and chop them in 1/2 inch pieces.
• Wipe the knife with cloth in between so that it may not cause stickiness to bindi pieces.
• Heat oil in a pan add mustard seeds,cumin seeds,urad dal,curry leaves,broken red chilli and fry them.
• Now add onion slices and fry them.Bindi pieces,chopped tomatoes ,salt,turmeric powder are added mixed well,cover and cook until bindi is soft.
• Add 1/2 cup water and cook for another 5 min.
• Red chilli powder is added and cooked for another 3 min.
• Turn off the flame and serve it with plain rice.

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Vankaya Senagapappu Koora

Ingredients:

250g Brinjals(long)

1/4 cup chana dal

1 onion

1/2 tsp ginger garlic paste

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/4 tsp urad dal

1 sprig curry leaves

1/2 tsp grated dry coconut

1/4 tsp turmeric powder

1/2 tsp red chilli powder

salt

oil

• Wash, chop and soak the brinjals in salted water until use.
• Soak chana dal for over 1 hr.
• Heat oil in pan,add mustard seeds,cumin seeds,urad dal and curry leaves.
• When urad dal starts turning brown add chopped onion and fry .
• Add soaked chana dal and fry for few seconds.
• Now add ginger garlic paste and fry again.Mix in brinjal pieces add salt,turmeric powder mix well,cover and cook for 3 min.
• Add 1/2 cup water and cook for another 5 min with cover on.
• When the brinjal is completely cooked add red chilli powder,grated coconut and cook for another 3,4 mini.e,until gravy thickens.
• Turn off the flame and the curry is ready to be served with plain rice.

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Atukula Thalimpu

Ingredients:

2 cups Rice flakes

2tsp roasted peanuts

1tsp fried gram

2 dry red chillies

1 green chilli(optional)

5 cashewnuts

1 sprig curry leaves



1/4 tsp turmeric powder

1/4 tsp red chilli powder(as per your spice level)

1/4 tsp mustard seeds

1/4 tsp cumin seeds 

salt

oil

• First we puff up the rice flakes in 2,3 batches.
• To do this,heat 3 tsp oil in a shallow pan ,fry rice flakes till it puffs up.
• Keep stirring so that it gets puffed up evenly on high flame.Sprinkle some oil if needed.
• Now take them onto a oil absorbent paper.
• Repeat the same with remaining rice flakes.
• Now do the tempering,heat 1 tsp oil in a pan add mustard seeds,cuminseeds and curry leaves.
• When they start cracking add cashew nuts,peanuts,fried gram and broken red chillies and slit green chilli and fry again.
• Now add salt,turmeric powder mix well and stir in puffed rice flakes and mix well.
• Add red chilli powder as per your spice level to this fry for few seconds and turn off the flame.
• Cool this mixture,store it in an air tight container
• Serve it as evening snack or time pass food.
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Cabbage Fry

Ingredients:

250g cabbage

1 small onion

3 greenchillies

1tsp grated coconut

1/4 tsp mustard seeds

1/4 tsp cuminseeds

1/4 tsp urad dal

6 curry leaves

salt

oil

• Chop the cabbage very finely.
• Boil it with 1/4 cup water until it is completely cooked.
• Grind greenchillies and coconut into a paste.
• Heat oil in a pan,add urad dal when it starts getting browned add mustard seeds,cuminseeds,cutty leaves.
• When the seeds start spluttering add sliced onion and fry them.
• Add green chilli paste and fry again.
• Now mix in boiled cabbage,salt and fry them for 5,6 min.
• Keep stir in between so that it may not burn.
• Turn off the flame, and serve it with plain rice.

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Kodi Vepudu(Andhra Chicken Fry)

    

Ingredients:
500g chicken
2 onions(slice them)
2 greenchillies(slit them)
1 sprig curry leaves
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
3/4 tsp red chilli powder
1 tsp grated dry coconut
salt
oil

• Wash chicken and boil it with salt,turmeric powder and 1/2cup water until chicken is completely cooked.
• Heat oil in a nonstick pan add curry leaves,greenchillies.Add sliced onions and fry until brown.
• Now add ginger garlic paste and fry for another few seconds.
• Add boiled chicken with out water and fry for few seconds on high flame for a min.
• Now reduce the flame add salt,red chilli powder and grated coconut,mix well and cook for 2 min with cover on.
• Uncover,check the seasoning,mix well and fry for 6,7 min.Stir in between.
• Turn off the flame and serve with plain rice and Rasam or with any dal curry on the side.

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Dosakaya Pappu(Yellow Cucumber Dal)

Ingredients:
1 cup toor dal
500g yellow cucumber
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1 sprig curry leaves
2 dry red chillies
oil

• Peel the skin of cucumber,wash and cut it in to half.
• Taste  the seeds(we don't use bitter ones),chop them in 1/2 inch pieces.
• Pressure cook dal,chopped cucumber along with seeds,turmeric powder,chilli powder,salt and enough water for 3 whistles.
• When the pressure is off,remove the lid slightly mix with spatula so that cucumber dont get mashed.Check for the seasoning(add if needed).
• Heat oil in a pan add urad dal first,when it starts changing colour add the other ingredients.As nice aroma starts emanating add the cooked dal,mix well and cook for another few seconds.
• Turn off the flame.Cucumber dal is ready to be served with plain rice with a combo of ghee,pappad and a pickle.Yummy Yummy.

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Chakkera Pongali(Sweet Pongal)

Ingredients:
200g Rice
75g  Moong dal
1 1/2 cup Jaggery
1/4 cup ghee
1/4 tsp cardomom powder
2 tsp cashewnuts
1 tsp raisins
STEP 1:

• Dry roast moong dal until it starts changing colour.
• Pressure cook rice and moong dal with 5 cups water until soft.

STEP2:

• Boil 1/2 cup water in another pan and add jaggery.
• When it is completely dissolved,remove from the flame strain the liquid into deep bottomed cooking vessel/pan.
• Now take this strained jaggery water on to flame and cook until it thickens.

STEP3:

• Add the cooked rice,moong dal mixture to the jaggery and cook for 2 min.
• Now add cardomom powder,mix well and turn off the flame.

STEP4:

• Heat ghee in a pan add cashew nuts and raisins and fry them.
• Add this to pongal mixture,mix well and serve.Chakkera Pongali is ready.

Note:We are straining the jaggery water to remove any unwanted things from it.

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Cauliflower Kurma

 Ingredients:

2 cups cauliflower florets

1 onion

3 tomatoes

1tsp ginger garlic paste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1 sprig curry leaves

1tsp chopped coriander leaves

salt

oil

 Masala:

1/2 tsp poppy seeds

8 cashewnuts

1-2 tsp grated coconut

1/2 tsp cumin seeds

Preparation:

• Soak the florets in salted water for 10 min and then wash them .
• First powder the ingredients under masala and then make into a fine paste by adding little water.
• chop onion and tomatoes.
• Boil water in a vessel and add the drained cauliflower florets and cook for 5 min.

Process:

• Heat oil in a pan add onions and curry leaves and fry them.
• Add ginger garlic paste and fry for a few seconds.
• Now add salt,turmeric powder,red chilli powder,coriander powder and fry for another min.
• Its time to add the boiled and drained cauliflower florets,tomatoes and cook for 3 min.(Dont discard the water in which florets are boiled).
• Now add the masala paste and fry for another min.
• Check for the seasoning,add 1/2 cup of water( which we kept aside)and cook for around 10min.i.e until gravy thickens.
• Turn off the flame add coriander leaves,kurma is ready.
• This kurma can be eaten with plain rice,chapathi or  any flovoured rice.

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Beans Vepudu

Ingredients:

250g French beans

1 onion

2 green chillies

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal

1/4 tsp chana dal

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp grated dry coconut

1 sprig curry leaves

salt

oil

Preparation:

• Wash,drain and remove the stalks of beans.
• Chop them in 1/2 -1 inch pieces.
• Boil them in enough water until soft.It would take around 15 min on low flame.
• Chop green chillies and slice the onions.

Process:

• Heat oil in pan add dal's first and fry them.Now add mustard seeds,cumin seeds,curry leaves.
• When the seeds start spluttering add onions and green chillies and fry them.
• Add water drained cooked beans,salt,turmeric powder and fry for few secs.
• Now add red chillipowder,dry coconut powder and fry them for 2 min.
• Turn off the flame beans vepudu is ready to be eaten with plain rice.

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Gummadi Pappu Pulusu(Pumpkin Dal Stew)

"This dish is  slightly tangy,slightly spicy and with the flavour of various spices used especially shajeera makes this an mouthwatering yummy yummy dish.You should definitely give it a try."

 

Ingredients: 1 cup toor dal
100g pumpkin
1 onion
1/2 tsp ginger garlic paste
4 raw tamarind
      or
1 lemon size tamarind
1/2 tsp red chillipowder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp mustard seeds
1/2 tsp cuminseeds
1/2 tsp shajeera
1 sprig curry leaves
2 dry red chillies
2 cloves
1/2 inch cinnamon
2 cardomoms
salt
2tsp ghee.
Preparation:

• Peel the skin of pumpkin and chop into medium chunks.
• Cook toor dal with enough water.
• If you are using raw tamarind,boil them and squeeze the extract.

Process:

• Heat ghee in a pan, add mustard seeds,cumin seeds,shajeera,red chillies,curry leaves,cloves,cinnamon,cardomom and fry for few seconds.
• Sliced onions are added and fried.Next add ginger garlic paste and fry again.
• Pumpkin pieces along with salt and turmeric powder are added,mixed well,cover and cook for 3 mini.e pumpkin pieces are completely ccoked.
• Now add red chillipowder fry for few seconds.
• Tamarind extract along with cooked toor dal are added,cover and cook for another 2 min.
• Check for the seasoning,add garam masala cook for another min.As the gravy slightly thickens turn off the flame.
• Gummadi pappu pulusu is ready to be eaten with plain rice.

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Godhuma Ravva Payasam

"Simple yet healthy and nutritious food"

Ingredients:

1 cup Wheat Ravva(fine)

1 cup Jaggery

500ml milk

10 pistachio(chopped)

• Soak wheat ravva for 15 min in water.
• In thick bottomed vessel boil milk.
• After it gets boiled add ravva and cook until its soft, by stirring in between.
• Now add jaggery and cook until it melts.
• Keep stirring in between that it may not stick at bottom.
• Turn off the flame,add chopped pistha and serve.

Note:Remember it is payasam so it should be watery.When it is getting cooled it solidifies.

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Beerakaya Palu Koora

Ingredients:

500g Ridge Gourd

2 onions(chop them)

1/4 cup milk

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 sprig curry leaves

salt

oil

• Peel the skin,wash and chop the ridge gourd into fine pieces.
• Heat oil in a pan add mustard seeds,cumin seeds,curry leaves.
• When seeds start cracking add onions and fry them.
• Now add ridge gourd pieces,salt,turmeric powder mix well,cover and cook for 3 min.i.e until the ridge gourd pieces are soft.
• Add red chilli powder and cook for another 2 min.
• Now add milk,mix well,cover and cook for another 2 min.
• When the gravy thickens turn off the flame.
• Ridge gourd curry is ready to be eaten with plain rice.

Note:We are using a tender ridge gourd,it  cooks in its own water.If you observe that there is no water left and the ridge gourd is not cooked yet add water and cook until it is soft.

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Gongura Enduroyyala Koora(Sorrel Green Dry Prawns curry)

Ingredients:

3 bunches Sorrel Green

3/4 cup Dry prawns

1 onion(chop it)

1 green chilli(slit)

1/4 tsp turmeric powder

1/4tsp-1/2tsp red chilli powder

salt

oil

Preparation:

• Pluck,wash and drain the sorrel green leaves.
• Remove the head,tail and legs of dry prawns.
• Wash dry prawns and soak them in warm water until use.

Process:

• Boil sorrel green leaves with little water and mash into a fine paste.
• Heat oil in a pan add chopped onions and slit green chilli and fry them.
• Now add drained dry prawns,salt,turmeric and fry them for a min,
• After that add red chilli powder and fry for another min.
• Now add sorrel green paste,half cup water, mix well,cover  and cook for 3 min.
• When it gets thickened and oil starts leaving the sides,turn off the flame.
• Sorrel green dry prawns curry is ready to be eaten with plain rice.

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Ravva Laddoo

Ingredients:

1 cup Ravva/semolina

3/4 cup sugar

10 cashew nuts(broken)

10 raisins

3 cardomoms

2 tsp ghee

milk

• Remove the skin of cardomoms and powder them.
• Slightly powder the sugar just for a second or two.
• Heat ghee in a pan add raisins fry and remove, add cashew nuts and fry them and remove.
• Now add semolina and fry them under low flame for about 5 min.
• Take care the flame should be low and stir regularly.
• When we see the ravva is turning to light brown,turn off the flame and take into a bowl.
• To the fried ravva add sugar,cardomom seeds powder,fried nuts and raisins and mix well.
• Now add milk little by litttle to one side of the mixture and make ladoo.
• Repeat for the remaining mixture and make ladoos.
• Milk is added  as a binding so as to form a ladoo.It would take around 1/4 cup to 1/2 cup milk for that.
• Cool them off i.e they are to be dried and then served.
• Yummy Ravva ladoo's are ready.

Tips:We can add grated coconut for this.

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Kodiguddu Bangaladumpa Koora(Egg Potato Curry)

Ingredients:

2 Boiled eggs

3 medium potatoes

1 onion

1tomato

1 green chilli

1/2 tsp ginger garlic paste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp garam masala

1 tsp chopped coriander leaves

salt

2 tsp oil

Preparation:

• Remove the shell of the eggs make cuts and keep it aside.
• Potatoes are boiled,skin peeled and chopped in to pieces.
• Chop onion,tomato and slit the green chilli.

Process:

• Heat oil in a pan,add onions and green chilli pieces and fry till onions turn brown,
• Now add ginger garlic paste and fry again.
• Add tomato pieces,salt, turmeric mix well,cover and cook for 2 mini.e  until tomato is soft.
• Add little water fry for few sec and add potatoes,red chilli powder mix well ,cover and cook for 2min.
• Half cup water is added along with boiled eggs and cooked again for 7,8 min.
• When the gravy thickens add garam masala powder and cook for another few seconds.
• Turn off the flame and garnish with coriander leaves.
• This can be served with plain rice or chapathi.


Tips:The boiled eggs can be fried in little oil before adding to the curry.


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Ravva Idli

Ingredients:

1 cup Fine semolina

1/2 cup curd

2 green chillies(finely chop)

2tsp chopped coriander leaves

2tsp chopped cashewnuts

salt

2 tsp ghee.

Tempering:
 1tsp mustard seeds

1tsp cumin seeds

5 curry leaves(chopped)

1tsp oil

• Heat ghee in a pan fry the cashew nuts,remove.
• Fry the ravva in the same pan until it is light brown.
• Now take a bowl add ravva,curd,coriander leaves,green chillies,salt and mix well.
• By adding water little by little make it to a thick batter(equal to that of regular idli batter consistency)
• Heat oil in a pan add mustart seeds,cumin seeds,curry leaves.When the seeds start spluttering turn of the flame.
• Pour this tempering,cashew nuts into the batter,mix well.
• Now pour this batter in idli mould and steam it.(it would take around 15-20min in electric cooker).
• Ravva idli is ready.Serve it with Coconut Chutney  or any chutney or pickle of your choice.

Note:With 1 cup semolina we can  make around 2 plates idli.
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