Pesala Pulusu(Sprouts Stew)

Ingredients:

100g Moong sprouts

4tsp tamarind extract

salt

Masala:

2 tsp grated dry coconut

1tsp coriander powder

3 dry red chillies

1inch cinnamon

Tempering:

1/2 tsp mustard seeds

1/4 tsp turmeric powder

1 green chilli(chop)

1 sprig curry leaves

1/2 tsp oil

• Boil sprouts in 1 cup water until compltely cooked for around 12min.
• Mash them slightly.
• Add the grinded masala paste,salt,tamarind extract mix well and cook for another 7 min.
• Heat oil in another pan add mustard seeds,curry leaves,green chilli,turmeric powder fry well.
• Pour this tempering in boiling stew and cook for another few seconds.
• Pesala pulusu is ready to be eaten with plain rice. 





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Vullipay senagapindi Koora(Onion besan curry)

'This is the  instant curry prepared for poori or chapathi'

Ingredients:

2 large onions(finely chop them)

2 green chillies(chop)

1 1/2 tsp besan

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 sprig curry leaves

1/4 tsp turmeric powder

salt

oil

• Heat oil in pan add mustard seeds,cumin seeds,curry leaves.
• When they start spluttering add onions,green chillies and fry them.
• After few sec add salt,turmeric powder and fry again.
• When onions got fried well add around 1/2 cup water cover and cook for 2 min.
• In the mean while take the besan in a bowl and make a thin paste by adding water little by little.
• Pour this paste in to the onion base and stir while pouring.
• Mix well for few sec so that no lumps are formed,cover and cook for another 2,3 min
• When the gravy starts thickening,turn off the flame and serve it with poori/chapathi.   

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Egg Porutu

Ingredients:

4 Eggs

3 onions

1/4 tsp turmeric powder

1/3  tsp red chilli powder

salt

olive oil

• Heat oil in a pan add onions and fry them.
• After they got fried add salt and turmeric powder.
• In the mean while break eggs in to a bowl and beat them with mixer/fork.
• Now add this beaten egg mixture in the fried onions,leave it for few seconds.
• When it gets cooking add red chilli powder mix well and cook for another 3,4 min.
• Turn off the flame and serve it with plain rice.

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Capsicum Fry

Ingredients:

2 medium green bell peppers

1 onion

1tsp fried gram powder

1/4 tsp turmeric powder

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/4 tsp urad dhal

1 sprig curry leaves

1/2 tsp red chilli powder

salt

oil

• Wash and cut length wise,remove seeds and chop them into pieces.
• Heat oil in a pan add urad dal,when it gets slightly browned add mustard seeds,cumin seeds,curry leaves.
• Add onions and fry them,next  add chopped capsicum,salt,turmeric mix well,cover and cook until capsicum soft.
• Uncover add red chilli powder and cook for another 3 min.Now add fried gram powder mix well and fry for another 2 min and turn off the flame.
• Capsicum fry is ready to be served with plain rice.

Sunnundalu

Ingredients:

1cup black gram/urad dhal

1cup green gram/moong dal

3/4 cup jaggery

Ghee

• Dry roast black gram and green gram seperately until light brown.
• Cool and then grind them in to fine powder.
• Now add grated jaggery and grind again.
• Take it in to a bowl and by adding ghee little by little make ladoos.
• The healthy and nutritious sunundalu are ready.

Potlakaya Tomato Koora(Snake Gourd Tomato Curry)

Ingredients:

400g snake gourd
1 small onion
2 tomatoes
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:

• Scrape the skin,wash .Cut lengthwise remove the seeds and chop snake gourd in to very fine pieces
• Chop onion and tomatoes.

Process:

• Heat oil in a pan,add urad dal and fry for few sec and then add mustard seeds,cuminseeds,curry leaves,broken red chillies and fry them.
• Now add snake gourd pieces,salt, turmeric,tomatoes mix them well,cover and cook for 5 min.
• When both snake gourd and tomatoes are cooked add red chilli powder and cook for another 3-4 min with cover on.Stir in between.
• Snake gourd curry is ready to serve  with plain rice.

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Kodi Koora(Andhra chicken curry)

Ingredients:

750g chicken

2 onions

2 green chillies

1/2 tsp turmeric powder

2 tsp red chilli powder

1/4 tsp garam masala

3tsp oil

salt

Masala Paste:

1 1/2 tsp poppy seeds

1tsp ginger garlic paste

1/4 cup coconut pieces

• Grind the ingredients under masala paste in to fine paste by adding water little by little.
• Heat oil in a pan,add chopped onions and green chillies and fry until onions turn light brown.
• Now add washed chicken pieces,turmeric powder mix well, cover and cook for 10 min on low flame.
• Uncover add red chilli powder,masala paste,salt and 1/4 cup water and cook again for 12-15 min with cover.
• When the gravy starts thickening add garam masala and cook for another 2 min.
• Turn off the flame and garnish with coriander leaves and serve with plain rice.




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Beerakaya Gasagasala Koora

Ingredients:

500g Ridge Gourd

 2 tsp poppy seeds 

3 tsp coconut
7 green chillies
 5 tsp coriander leaves
1/2 inch ginger

1/4 tsp turmeric powder

1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt

1 tsp oil

Preparation:

• Wash and peel the skin of ridge gourd and chop in to pieces.
• Make afine paste of coriander leaves,coconut,gus gus,ginger, green chillies.

Process:

• Heat oil in a pan add mustard seeds, cumin seeds.After they crack add ridge gourd pieces,salt,turmeric powder,mix well cover and cook for 3 min. 
• Now add the grind paste,1/4 cup water and cook for another 3 min.i.e until the gravy thickens.
• Turn off the flame and serve it with plain rice.

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Spinach Thoran

"Thoran is a popular and common dish of kerala which is a dry dish to be eaten with steamed rice."

Ingredients:

3 bunches spinach

4 shallots

3 green chillies

2 cloves garlic

1/4 tsp red chilli powder

1/4 cup grated coconut

salt

Tempering:

1/2 tsp mustard seeds

1/2tsp cumin seeds

1 small onion(slice it)

1 green chilli(slit )

5 curry leaves.

Preperation:

• Wash and finely chop spinach.
• Make a fine paste of shallots,green chillies,garlic,salt,red chilli powder and coconut.

Process:

• Heat a deep kadai add chopped spinach and little water,cover and cook for 5 minutes.
• Now add the prepared paste,mix well cover and cook for another 5 minutes.
• Heat oil in another pan,add mustard seeds,cumin seeds,green chilli,curry leaves fry and then add sliced onion and fry again.
• When the onions are fried add this tempering to the spinach curry, mix well and fry for another 2 min.
• Kerala's spinach thoran is ready to be eaten with plain rice.

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Aratikaya Fry(Plantain Fry)

Ingredients:

2 medium raw bananas
2 onions
6 green chillies
1/2 tsp ginger garlic paste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp chana dal
1/2 tsp urad dal
1 sprig curry leaves
1/4 tsp turmeric powder
salt
3tsp oil

Preparation:

• Cut each bananna in to two halves and boil them in enough water until soft.
• Peel the skin and chop them in fine pieces.
• Chop onion in to half inch slices.
• Make a paste of greenchillies and ginger garlic paste.

Process:

• Heat oil in a kadai, add chanadal and urad dal and fry until light brown.
• Now add seeds, curry leaves and onions.When onions got fried add greenchilli paste and fry  again.
• Add chopped bananna pieces,turmeric powder,salt mix well and fry for 3min.
• Aratikaya fry is ready to be eaten with plain rice, rasam/sambhar,Pappucharu on the side.

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Mullangi Pappu(Radish Dal)

Ingredients:

1/2 cup toor dal
1/2 cup moong dal
100g radish
6 green chillies(slit them)
2 tomatoes(chop them)
1/2 tsp turmeric powder
salt

Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 cloves garlic
2 dry red chillies
1 sprig curry leaves
1 tsp oil.

• Wash and peel the skin of radish and cut in to round slices or chunks.
• Take the items under ingredients along with 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
• Mash the cooked dal with wooden masher and do the tempering.
• Heat oil in a pan add the items under tempering one after the other and fry for few sec.
• Turn off the flame and pour this tempering on dal.
• Also garnish this with chopped coriander leaves.So radish dal is ready to serve with plain rice.



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Semiya Upma

Ingredients:

2 cups Semiya
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp ginger(finely chopped)
1/2 tsp urad dal
1/2 tsp chana dal
2 green chilles(finely chopped)
1 small onion(finely sliced)
1 sprig curry leaves
salt
3 tsp oil.

• Heat oil in pan, add dal's first when they turn red add seeds,curry leaves,onions and green chillies,ginger.
• When the onions got fried add semiya and fry for a min.
• Take care they should not change colour,
• Now add 3 cups water,salt mix well.Check for the salt,cover and cook for a min.
• Uncover and stir for a while until the semiya is cooked and  until the water gets dry up.
• So the semiya upma is ready, turn off the flame and serve it hot.

Measurement:

1 cup semiya/sooji------1 1/2 cup water

Vankaya Kothimeera koora(Brinjal curry)

Ingredients:

6 long brinjals(I used green ones)
11/2 inch ginger
1 tsp tamarind extract
1 tsp urad dal
1 tsp chana dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig curry leaves
4 green chillies
2 dry red chillies
1/2 fist coriander leaves
salt
2 tsp oil
Preparation:

• Wash and chop the brinjals 1 inch wide and soak them in salted water until use.
• Grind together ginger, coriander leaves,green chillies in to fine paste.

Process:

• Heat oil in a pan add dal's first,when they start changing colour add mustard seeds,cumin seeds,broken red chillies,curry leaves.
• Now add brinjal pieces, salt, turmeric mix well, cover and cook for 2 min.
• When they are 3/4 cooked add tamarind extract,coriander paste,1/4 cup water and cook for 5 min with cover on.
• Check for the consistency of curry if thin cook for another 2 min.
• When the gravy thickens turn off the flame and serve with plain rice.

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Bread Omelette

Ingredients:

4 Eggs
4 bread  slices
1 tsp milk
1/4 tsp turmeric powder
1/2 tsp red chilli powder(change to your spice level)
2 tsp onions(finely chopped)
2 tsp tomato(finely chopped)
1/4 tsp sugar
2 tsp olive oil
salt

• Take a bowl,break eggs into it.Mix them well with fork/mixer.
• Now add milk,mix again.We need to stir the egg mixture after adding each ingredient.
• Likewise add other ingredients except oil and mix thoroughly.
• Heat tawa/pan place the bread slices and roast on both sides.

• Smear the pan with 1/2 tsp oil and pour half of the egg mixture and cook for a minute.

• Now dip the one side of roasted bread slices in egg mixture and place it on the other side upon the omlette.

• Pour another 1/2 tsp oil on this omlette and cook for another few seconds.
• Now flip this omlette carefully and cook for a minute.After it gets cooked remove it on to serving plate as it is or you can fold the omlette



• Repeat the same with the remaining mixture.

Dondakaya vepudu(Ivygourd Fry)

Ingredients:

300g ivygourd
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
5 curry leaves
salt
1 tsp oil

Preparation:
              

•  Soak ivygourd in water for a while  and then wash them neatly.
• Now cut off the head and tail and slice them in roundshape.

Process:

• Heat oil in a pan add mustard seeds,cumin seeds,curry leaves.
• When they start spluttering add ivygourd pieces, turmeric mix well, cover and cook for 2min.
• Add salt,cover and cook for another 7 min(stir in between).
• Now add red chilli powder,mix well,cover and cook for 3 min.
• Remove the cover and stir fry for another 5 min.
• Turn  off the flame and serve with plain rice.

Saggubiyyam Pesarapappu Payasam

Ingredients:

1cup moong dal
1/2 cup sabundana
1 1/2 cup jaggery(sugar)
1/2 tsp cardomom powder
250 ml milk
10 cashew,raisins
1tsp ghee

• Dry roast moong dal until light brown,add water and cook.
• Cook sabundana in enough water until soft in  another vessel.
• Heat ghee in a pan and fry the cashew nuts and raisins and keep aside.
• When dal gets cooked add cooked sabundana in to it,mix in jaggery and cook for another 10 minutes.
• Turn off the flame and cool it off.
• Add elaichi powder, boiled milk mix well and garnish with cashew and raisins.

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Spicy Roti

Ingredients:

1 1/2 cups wheat flour
1/2 cup gram flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1 tsp chopped coriander leaves
1 tsp oil
salt
ghee(garnish)

• Mix all the dry ingredients in a bowl add oil ,coriander leaves and mix again.
• Add water little by little and knead in to a soft dough.

                                              

• Place a wet cloth on the dough till use.
• Divide the dough into medium balls and roll them like chapathi.
• Heat tawa and place this rolled chapathi,when brown spots start appearing place the roti on open flame and fry both sides with the help of tongs.

• Remove,apply ghee and serve hot with curd,pickle on the side.

Tips:Instead of frying on open flame we can puff up the roti on the tawa using a dry cloth and pressing all over it.

Dal Fry

Ingredients:

3/4 cup Moong dal
1/4 cup Masoor dal
1 small onion(slice it))
1 tomato(chop it)
1/4 tsp ginger garlic paste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1 sprig curry leaves
1/4 tsp garam masala powder
1/2 tsp coriander leaves(Garnish)
salt
oil/ghee

• Pressure cook dal's with turmeric powder and enough water up to 3 whistles.Mash them with a wooden masher.
• Heat oil/ghee in a pan add cumin seeds,curry leaves after they are fried add ginger garlic paste,onions.
• When onions turned transparent add tomato,salt and cook until they are soft.
• Add red chilli powder and fry.
• Now add  cooked dal and let it cook for another 2 min such that it gets blended in with other ingredients.
• Now add garam masala cook for another few sec and turn off the flame.
• Garnish with coriander leaves and serve with chapathi or plain rice.

Simple Fish Fry

Ingredients:

4 slices Katla fish
1/2 tsp garam masala powder
3/4 tsp red chilli powder
salt
oil

• Clean and pat dry the fish slices.
• Mix salt, and other powders and apply it to fish slices and leaves it asude for 10 min.
• Heat pan/tawa, grease it with oil place the fish slices and add around half tea spoon oil and fry for amin.
• Now turn the fish slice and add oil and fry for a min,
• Reapeat the process until it is cooked and fried well.
• Fish fry is ready to be served to be eaten plainly with a dash of lemon juice or to be eaten with plain rice and dal on side.

                                                

Thalimpu Senagalu(Guggillu)

Ingredients:

1cup whole bengal gram
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp red chilli powder
1/4 tsp urad dal(optional)
1 sprig curry leaves
2 dry red chillies
salt
oil

• Soak bengal gram for minimum 4 hrs.
• Cook them in enough water for 15-20 min.
• Drain the water and do the tempering.
• Heat oil in a pan,add urad dal when it starts getting browned add mustard seeds, cumin seeds, curry leaves, broken red chillies.
• When they start crackling add cooked bengal gram,salt and red chilli powder stir fry upto 1min.
• Evenings tea time snack is ready.

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Goruchikkullu senagapappu koora(Cluster beans curry)

 Ingredients:

250g Cluster beans
1 large onion
1 green chilli
3 tsp channa dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/2 tsp grated dry coconut(optional)
salt
oil

Preparation:

• Soak chana dal in water for 1 hr.
• Boil cluster beans and chana dal seperately.
• Remove the stalks of beans and break them to 1 inch pieces.
• Chop the onions as 1/2 inch slices.chop the green chilli.

Process:

• Heat oil in a pan add mustard seeds,cumin seeds and curry leaves.
• Add onion and green chilli pieces and fry until onions turn transparent.
• Mix in cooked chana dal,beans and salt,turmeric,red chilli powder, coconut powder and cook for 3 min with cover on.
• Stir in between,when all the powders got blended in turn off the flame.
• Serve it with plain rice.

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Mullakada Iguru(Drumsticks fry)

Ingredients:

2 Drumsticks
1 onion
1/2 tsp mustard seeds
6 curry leaves
1/2 tsp sambhar powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp tamarind extract
pinch jaggery
2 tsp oil
salt

Preparation:

• Cut and peel the skin of drumsticks.
• Finely chop the onions.

Process:

• Heat oil in apan add mustard seeds,curry leaves.
• When they starts crackling add sambhar powder,drumstick pieces,salt, turmeric fry for a min.
• Now add 1/2 cup water cover and cook for 3 min.i.e until the drumsticks are cooked.
• Add onion pieces and cook for another 2 min with lid on.
• Add red chilli powder,tamarind extract, jaggery and cook for another 3 min.
• Cook until no water left,turn off the flame and serve it with plain rice.

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Maida Chips

Ingredients:

 2 cups Maida
1/2 tsp red chilli powder
1 tsp oil/ ghee
salt

•  Take all the ingredients in a bowl and mix well.
• Add water little by little and knead in to a dough, leave it aside for 10 min.
• Now divide the dough in to equal portions and roll them into little thinner than chapathi's.
• Now cut them into desired shapes with knife like squares, diamonds.
• Take them in a plate and do the same with other portions of dough.
• Heat oil in kadai for deep fry.Slip the cut maida pieces from the edge of the pan and fry until they turn brown.
• Remove them onto tissue paper, cool them and keep them into an air tight container.
• Crispy and tasty chips are ready for tea time snack.

                                                       

Aratikaya koora(Plantain curry)

Ingredients:
2 medium Raw bananas
1/2lemon size tamarind
2 cups water
salt

Masala:
5 red chillies
3 tsp grated coconut
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp turmeric
2 cloves garlic

Tempering:
1/4 tsp mustard seeds
1 sprig curry leaves
2 red chillies
4 cloves garlic(crushed)
1tsp oil

Preparation:

• Skin the banannas and chop them in to medium pieces and soak them in water until use.
• Grind the ingredients called under masala.
• Soak tamarind in water and squeeze the extract.

Process:

• Cook the bananna pieces in 2 cups water along with salt, tamarind extract.
• When the bananna pieces are fully cooked add masala paste and cook for another 5 min.
• Heat oil in pan,add the ingredients under tempering one after the other.Turn of the flame and pour this tempering in the bananna mixture and cook for another 1 min.
• Plaintain curry is ready to be served with rice.

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Chamadumpa koora(Taro root curry)

Ingredients:

250g Taro root
1 small onion(finely chopped)
1 tomato
1/2 tsp ginger garlic paste
1/4tsp turmeric
1/2 tsp red chilli powder
1/4 tsp garam masala powder
1/4 cup water
6 cashewnuts
1 tsp coriander leaves(garnish)
salt
oil

Preparation:   

•  Wash,boil,peel and chop the taro root.
• Puree the tomato.Make cashew nut paste.

Process:

• Heat oil in a pan, add onions  and fry until light brown.
• Now add ginger garlic paste, tomato puree,turmeric powder, red chilli powder and fry.
• When oil starts leaving the sides add taro root pieces,salt, half cup water mix well,  cover and cook for 2 min.
• Now add cashew nut paste an cook for another min.when the gravy starts thickening add garam masala powder cook for another min and turn off the flame.
• Garnish with coriander leaves and serve with rice.         

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