Vankaya Masala Koora

Ingredients:
250g Brinjals(round ones)
1 onion(chop)
2 tomatoes(chop)
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil
Masala:
1/2tsp ginger garlic paste
1tsp coriander powder
1tsp grated dry coconut
salt

• Remove the tips,wash and star cut the brinjals on head side and soak them in salted water until use.
• Grind the ingredients under masala into fine paste(add little water).
• Heat oil in a pan,add curry leaves and then chopped onion and fry them.
• Meanwhile remove the brinjals from water and stuff them with masala paste.
• After the onions got fried add stuffed brinjals,chopped tomatoes,salt(already we added some in masala paste),turmeric powder mix well,cover and cook.
• Stir in between so that they are evenly cooked.
• When the brinjals are completely cooked add 1 cup water,cover and cook for another 5 min.
• Now add red chilli powder and cook until gravy thickens.
• Turn off the flame and serve this with plain rice.

Pudeena Kaaram

Ingredients:
2 bunches mint leaaves
1/2 bunch coriander leaves
3 sprigs curry leaves
8-10 dry red chillies
1tsp urad dal
1 tsp chana dal
1tsp grated dry coconut
5 garlic cloves
3,4 tamarind flakes
salt
oil
Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1sprig curry leaves

• Wash thoroughly and dry the leaves(mint,coriander and curry leaves).see no moisture left.
• Heat 1/2tsp oil in a pan,fry the dals first until light brown in colour .Remove .
• Fry garlic and red chillies,remove.
• Add another 1/2tsp oil and fry the leaves until they are withered.i.e they change colour and are completely dry.
• Cool all the ingredients.
• First grind the dals,red chillies,grated dry coconut,garlic,tamarind flakes  in to fine powder.
• Now add salt,leaves and grind them for a sec,mix and then grind for a sec until it is finely grinded.
• Now do the tempering,cool the tempering and mix in the grinded mixture.
• Pudeena kaaram is ready to be served with plain rice and with a dash of ghee.mmm.. appetizer

Pappundalu/Pappuchekka

Healthy,nutritious and excellent energizer

Ingredients:
1cup Groundnuts
3/4-1cup jaggery
ghee

• Dry roast the groundnuts.
• Cool them,peel the skin off and crush them into half with hand.
• Take a thick  bottomed pan add crushed jaggery and little water and allow the jaggery to melt.
• Now strain the liquid into another bowl so as to remove any unwanted dust or things.
• Now again boil the strained liquid.Boil it until it becomes of thread consistency.
• Turn off the flame,cool the liquid for a few SECONDS,add crushed peanuts mix well and start making balls.

• You need to wet your hand with ghee so as not to be sticky.
• Balls are made as fast as possible as the jaggery mixture  gets solidified as it cools.

• Allow the undalu to cool for a while and then they are ready to eat.

To make pappuchekka,apply ghee to a square plate pour the jaggery peanut mixture to it,make inciscions with knife and allow it to cool.

Dondakaya Koora(Ivy Gourd Curry)

Ingredients:
400g ivy gourd
1 onion
2 tomatoes
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil

• Soak the ivy gourd in water(necessary) for a while and then wash them.
• Chop them in small pieces or 1/2 inch slices.
• Heat oil in a pan add mustard and cumin seeds and then curry leaves.
• Now add chopped onion and fry for a while.Add chopped ivy gourd and chopped tomatoes,salt,turmeric powder mix well,cover and cook for 3 min with lid on.
• Uncover add  3/4 cup water,mix well,cover and cook for 7 min.
• When the ivy gourd pieces are soft add red chilli powder and fry for another 3 mini.e until it becomes slightly dry.
• Turn off the flame and serve this with plain rice.

Kheema Curry

Simple and Quick to make recipe as it is done in pressure cooker

Ingredients:
300g Kheema
1 onion
2 green chillies
1 tomato
1tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 sprig curry leaves
2 tsp chopped coriander leaves
salt
oil

Garam masala:
3 cloves
1/2 inch cinnamon
1 cardomom
1/2 tsp coriander powder

• Wash the kheema thoroughly.
• Grind the ingredients under garam masala into fine powder.
• Heat oil in pressure cooker,add curry leaves,slit green chillies,chopped onion and fry them.
• Now add ginger garlic paste and fry for few seconds.
• Add chopped tomato,kheema,salt,turmeric powder and mix well for few sec on high flame.
• Turn the flame to low add 1 1/2 cup water,close the lid and cook for 3-4 whistles i.e until kheema is soft.
• Remove the lid check the meat add red chilli powder and cook for 5 min.
• When oil starts oozing out add garam masala powder and chopped coriander leaves and cook for another 2 min.
• Turn off the flame and serve this with plain rice.Yummy yummmy....

Pesarattu

Ingredients:
1cup whole green gram
1/4 cup dosa rice
1/2 inch ginger
1green chilli
2tsp chopped coriander leaves
2 onions (finely chopped)
salt
oil

• Wash and soak green gram and rice for 7 hrs.
• Grind them into fine paste along with ginger, green chilli and coriander leaves and allow them to ferment for 8 hrs or over night.

• Add salt and mix well.
• Heat pan,pour one ladle full of batter and spread it in a circle,sprinlke  a little of finely chopped onions all around the dosa.
• Also add 1tsp of oil along the edges of the dosa and turn the flame to high.

• When it starts browning,reduce the flame and flip the dosa and cook for few seconds.
• Remove and repeat the same with the remaining batter.
• Serve it with any chutney or pickle of ur choice.

Note:The pan should be hot before making each dosa.
Tips:We can add chopped ginger along with onions to sprinkle on dosa.

Mullakada Bangaladumpa koora

Ingredients:
1 big Drumstick
2 medium potatoes
2 tomatoes
2 onions
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil

• Chop the drumstick in 1-1 1/2 inch pieces,peel the skin off slightly.
• Peel the skin off potatoes and chop them in chunks.
• Heat oil in a pan add the mustard seeds,cumin seeds,curry leaves and fry them.
• Now add chopped onions and fry them,next add potato chunks,drumstick pieces,chopped tomato peices,salt and turmeric powder mix well and cook for 5 min with cover on.
• When the tomatoes are soft add 1 cup water and cook for another 10 min with cover on until drumstick pieces are soft.
• Now add red chilli powder and cook until gravy thickens.
• Turn off the flame and serve it with plain rice.

Tips:We can  add cucumber also ,while adding cucumber there is no need of tomatoes.

Tiffins Chutney

All time chutney for any type of tiffin item -  idli or dosa or upma.

Ingredients:
1/4 cup ground nuts
1/2 cup fried gram
5 green chillies
4 garlic cloves(peel the skin)
1/4 tsp tamarind juice
salt
Tempering:
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5 curry leaves
oil

• Dry roast the ground nuts,cool them and peel the skin off.
• Fry the green chillies in little oil.
• Now grind all the ingredients peanuts,garlic,greenchillies,tamarind juice,fried gram,salt by adding water little by little into a fine paste of  medium consistency.
• Heat 1/2 tsp oil in a pan and add the ingredients under tempering.Pour this tempering into chutney mix well and serve.

Masoor Dal Curry

Ingredients:
1 cup masoor dal
4-5 green chillies
1/2tsp ghee
1/4 tsp turmeric powder
2tsp chopped coriander leaves
salt
Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
oil

• Heat ghee in a deep bottomed pan/pressure cooker fry the washed masoor dal for few seconds.Add salt,turmeric powder mix well,add enough water close the lid/pressure cook until soft.
• Mash the cooked dal slightly and add miced green chillies and chopped coriander leaves and cook for another minute.
• Take another pan,heat oil add the ingredients under tempering and fry them.
• Pour this tempering into cooking dal,cook for a sec and turn off the flame.
• Serve this with plain rice,ghee and a pickle on the side.

Cabbage Potato Curry

Ingredients:
250g cabbage
2 medium potatoes
1 onion
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 sprig curry leaves
salt
oil

• Boil,peel and mash the potatoes.
• chop the cabbage very finely and boil it until soft.
• Heat oil in a pan, add mustard seeds,cumin seeds and curry leaves.
• Now add chopped onion and fry them.Add mashed potato,boiled cabbage,salt,turmeric powder mix well and fry for few seconds.
• Add red chilli powder cover and cook for another 3 min while stirring in between.
• Turn off the flame and serve it with plain rice or chapathi.

Mullangi Pachadi(Radish Chutney)

Ingredients:
1 1/2 cups of grated white radish
2 tsp scraped fresh coconut
4-5 green chillies
1 tsp fried gram
5 garlic cloves
1 tsp tamarind juice
Salt
oil

Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
oil

• Peel the skin and grate the radish.
• Fry the garlic and green chillies in little oil,remove.
• In the same oil fry the grated radish until it becomes dry(colour shouldnot be changed).
• Cool the above fried ingrdients.
• Now first grind the fried gram into fine powder and then add fried ingredients,salt,coconut,tamarind grind them into fine paste.
• Check for the salt,and then do the tempering.
• Add the tempering to the pachadi.Mullangi pachadi is ready to be served with plain rice,curd rice and even with idli or dosa.Yummy....

Aakukoora Annam

Ingredients:
2cups Rice
5bunches greens(Amarnath or palak or methi)
3 onions(1/2 inch slices)
4 green chillies(slit them)
2tsp peanut powder
salt

Powder:
3tsp coriander seeds
2tsp urad dal
2tsp chana dal
1/2 tsp fenugreek seeds
2 dry red chilli
oil

Tempering:
1/2tsp mustard seeds
1/2tsp cuminseeds
1/2tsp urad dal
1/2tsp chana dal
1tsp broken cashewnuts
oil

Preparation:

• Wash the leaves and chop them finely(if using methi leaves don't chop).
• Cook rice in enough water,spread it on a plate and cool it off.
• Fry the ingredients under powder in little oil,cool them and then grind into a fine powder.

Process:

• Heat oil in a pan add the ingredients under tempering and fry them.
• When the dal turns brown add green chillies and sliced onions and fry them.
• Now add chopped greens and fry them well until they wither away completely.
• Now add cooked rice,salt,powder and peanut powder and mix well for a min.
• Turn off the flame and serve it with raitha or any masala curry.

Tips:Add lemon juice and grated coconut to enhance the flavour.

Carrot Vepudu

Ingredients:

500g carrots

1 onion

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal

1 sprig curry leaves

1/4 tsp turmeric powder

1/2 tsp red chilli powder

salt

oil

• Wash,chop the carrots finely and boil them with 1 1/2 cup water for around 12-15 min until soft.
• Heat oil in a pan add the tempering ingredients and fry them.
• Now add sliced onion and fry them.Add boiled carrot pieces.
• Add salt,turmeric powder,red chilli powder mix well and allow it to cook for 3min with lid on.
• Remove lid mix well for a min and turn off the flame.
• Serve it with plain rice.

Tips:We can prepare the beetroot fry following this recipe.