Tindora garlic pickle

INGREDIENTS:

Tindora - 1 cup (Finelly chopped)
Garlic chilli powder - 1 1/2 cup (Grind 3 garlic cloves, salt, red chilli powder)
oil - 1 cup
Lemon juice - 6 tbsp


METHOD:
1. Clean tindora and cut into small pieces and dry it completely . 
2. In bowl , take finelly chopped tindora , garlic chilli powder, lemon juice and oil . Mix well and keep a side 
3. Next check salt if required add to it and keep in air tight box for storeage 

Broken rice with moong dal upma / Uppudu Pindi

Ingredients:

Broken rice /rice rawa -1 cup
Moong dal -1/4cup
Urad dal -1tsp
Chana dal -1tsp
Mustard seeds -1tsp
Cumin seeds -1tsp
Green chillies -3
Red chillies -1
Grated ginger
salt to taste
oil
water -2.5 cups

Method:

1. Wash and soak moong dal with 1/2cup water for 15mins
2. Heat oil in heavy bottem vessel 
3. Add urad dal,chana dal,cumin seeds,mustard seeds,red chillies and green chillies
4. Fry for a min
5. Add grated ginger and fry on low heat for 5mins
6. Add washed moong dal and cook for 5mins
7. Add 2cups of water and bring to a boil
8. Add broken rice and cook on medium heat with lid covered
9. Cook on medium heat until completely cooked
10.Serve into plate with chutney

Maida Biscuits / chakra banalu

Ingredients

Maida flour-2 cups
Rice flour - 3 tbsp
Ajwain/Carom Seeds/Vamu - 1 tbsp
Salt
Chilli powder 
Oil for deep frying 

Method:

1. Place the flour in a bowl,add rice flour ,vamu , salt and red chilli powder and mix well .Now add hot oil of 2 spoons and water to the flour and mix it well like we prepare for chapattis..
2. Then make into big balls and make a big chapatti. Now cut them in to small pieces and deep fry them,place them on a tissue paper to remove extra oil.Then after they are cool store in a container..

Spicy boiled egg fry

Ingredients:

Eggs - 4
red chili powder or pepper (adjust to taste) - 1 tbsp 
Turmeric powder (haldi) - 1 tsp 
salt to taste
Oil -  3-4 tbsp.

Method:

1. Boil and peel the eggs (bring to a rolling boil and simmer for about 10 minutes. Let cool and then peel the shell.)
2. While the eggs are boiling, prepare the spice paste by combining the salt, turmeric and chili powders along with some water. The paste should be a little thick and not too runny to allow coating to hold on to the eggs.
3. Rub the spice paste all over the  boiled egg and set aside.
4. Heat some oil in a shallow frying pan, 
5. On med-high heat, place the eggs in the pan and let it cook for a couple of minutes.
6. Flip the eggs and  cook and get fried by tossing gently for a couple more minutes.
7. Repeat if desired to get a crispier texture, and remove from heat onto a plate lined with paper towels to soak excess oil.
Serve hot with your favorite rice and curry!

Butter masala Capsicum

Ingredients:

Medium Green Capsicum (green bell peppers) - 2 
Coriander Seeds - 2 teaspoons 
Grated Dry Coconut - 1 tablespoon 
Dry Red Chilli - 1 
Sesame Seeds - 1 teaspoon 
Roasted Peanuts - 1/4 cup 
Cumin Seeds (jeera) - 1/2 teaspoon 
Onion, finely chopped - 1 medium
cloves Garlic, crushed - 2 
Red Chilli Powder - 1/2 teaspoon 
Turmeric Powder (haldi) - 1/4 teaspoon 
Milk - 1/4 cup
Butter - 2 tablespoons 
Cooking Oil - 2 tablespoons 
Salt
3/4 cup Water

Method : 

1. Add coriander seeds, grated coconut, dry red chilli and sesame seeds in a pan and dry roast them over low flame until nice aroma comes for approx. 2-minutes. Transfer them to a plate and let them cool for 3-4 minutes. Grind them with roasted peanuts in a grinder and make a fine masala powder.
2. Heat oil in same pan or kadai over medium flame. Add cumin seeds and allow them to splutter. Add chopped onion and crushed garlic, sauté until onion becomes light pink. 
3. In another pan add butter over medium flame , add capsicum and fry for 10 mins on medium flame.
4. Add this fried capsicum to fried onions.
5. Add turmeric powder , salt and red chilli powder, mix and cook for a minute.
6. Add masala powder (prepared in step-1) and salt (only for masala powder).
7. Stir and cook for 1-2 minutes.
8. Add 3/4 cup water and Milk let it boil over medium flame.
9. Cook until gravy becomes thick or for 3-4 minutes.
10. Turn off the flame and transfer curry in a serving bowl.

Served with any of your favorite Indian flat breads or rice 

Corn Capsicum curry

Ingredients

Green capsicum (green bell pepper)- 3
Corn kernnel- 1 cup
Onion - 1
Tomatos - 2
Ginger garlic paste - 1/2 tsp
corriander powder- 1 tsp
cumin powder- 1/2 tsp
garam masala- 1 tsp
yogurt- 2 tbsp
red chilli powder- 1 tsp
turmeric powder- 1/4 tsp
Mustard seeds- 1/2 tsp
cumin seeds- 1/2 tsp
cilantro (corriander leaves)- to Garnish
oil 3 tbsp
salt to taste

Method:

1. Chop the capsicum into big pieces. Heat 2 tbsp of oil in a pan and add capsicum and corn kernnels and fry them until golden brown but the capsicum should be slightly crisp and set aside. 
2. Heat 1 tbsp of oil in a pan and add mustard, jeera. When the mustard cracks add onions and ginger garlic paste and fry till brown.
3. Add tomatos ,turmeric powder, red chilli powder, corriander powder, cumin powder and garam masala and saute them for 10 mins.
4. Add the fried capsicum and corn and stir them well. Add salt and cook for 5-1o mins. Finally add the yogurt and cook for 2 mins. Turn down the heat and garnish with corriander leaves.

Serve with hot rotis , rice

Mirchi Paneer Masala

Ingredients:

Long green chillies : 10(slitted in the middle)
Paneer - 15 pieces (cubes)
Mustard seeds:1 tsp
Cumin seeds:1 tsp
Fenugreek seeds:1/2 tsp
Onion: 1(finely chopped)
Turmeric powder:1/2 tsp
Gingergarlic paste:1 tbsp
Red chilli powder:1/2 tsp
Coriander powder:1/2 tsp
Cumin powder:1/2 tsp
Yogurt: 1/2 cup
Salt: to taste

Masala to grind:

Cinnamon:1″
Cloves:2
Red chillies:4
Coriander seeds:2 tbsp
Peanuts:2 tbsp
Sesme seeds:2 tbsp
Coconut:2 tbsp
Oil:2 tbsp

Method of Preparation:

1. Heat very little oil in a pan, fry cinnamon, cloves, red chillies, coriander seeds, peanuts, sesme seeds and coconut grind them to paste.
2. In same pan add paneer cubles and fry till brown and keep a side
3. Now toss the green chillies slightly and keep them aside.
4. Heat oil in a pan add mustard seeds followed by cumin seeds, fenugrek seeds, onions and salt.
5. Fry the onions till they become translucent and add the ginger&garlic paste.
6. Toss it for 2 minutes and then add turmeric powder followed by red chilli powder, coriander powder and cumin powder.
7. Fry it for 2 minutes and add little water.
8. Add the yogurt and the grounded paste 
9. Add some water allow it to boil for 10 minutes.
10.Now add the chillies and boil it for 10 more minutes.
Serve hot with chapathi or rice.

Aratikaya Ulli Karam / Plantain Curry with Spiced Onion

Ingredients :

Chopped Plantain : 1 cup
Chopped Onion : 1 cup (Big size)
Dried Red Chillies : 2
Green chillies - 3
Cumin Seeds : 1/2 tsp
Garlic - 2
Curry Leaves : 5
Salt to taste
Oil : 1.5 tbsp


Method :

1. Grind chop onions , garlic, green chillies, cumin seeds as core paste
2. Heat a table spoon of oil in a pan. Add red chillies curry leaves, Plantain and salt and cover with lid. Lets cook for 10 mins on medium flame.
3. Sprinkle handful of water, close with a lid and cook until the pieces become 3/4 th cookedn .When it's done, add the ground onion and salt and fry for a few minutes. Switch off the flame and serve hot with  steamed rice

Pesarakattu/Moongdal Rasam

Ingredients:

Moong dal / pesarapappu : 1 small glass
Green chillies : 2
Ginger : 1 inch piece
Garlic cloves : 4
curry leaves : 10
cumin seeds, mustard seeds, urad da l: altogether 1/2 tspn
oil/Ghee : 1tspn
coriander leaves : 5 strings
water : 250ml / 1 tumbler

Method:

1. First wash moongdal and pour water and soak it for 10mins and boil it in deep pan along with water, chopped garlic , chopped ginger, chopped green chillies and salt. Cook for till moongdal completely on medium flame
2. Heat a pan add ghee, urad dal, cumin seeds, mustard seeds, curry leaves and add to cooked moongdal 

3. Add coriander leaves. boil it for 10-15 mins.

 pesarakattu/Moongdal Rasam is ready to serve with rice.

Fruit Custard

Ingredients:

Milk - 1 liter
Sugar - 1 cup (adjust as per your taste)
Custard Powder - 1/4 cup
Apple - 2 medium size chopped in small cubes
Banana - 2 nos chopped in cubes
Strawberries - 1 cup chopped
Grapes - 1 cup halved
pomegranate - 1/2 cup
Mix dry fruits - 1/4 cup chopped (Cashew, almond, pistachio, cherry, raisins)

Method:

1. Boil the milk in a pan. Add sugar into it after boil. 
2. Mix custard powder with 1/2 cup cold milk in a separate bowl. Mix well and dissolve all the lumps if any.
3. Add custard mixture into boiling milk and cook for 8-10 minutes until milk gets thick and creamy consistency. Stir continuously.
4. Cool down the mixture in room temperature for 1/2 hour and then refrigerate it for chilling.
5. Just before serving add all the fresh and dry fruits and honey

Serve chilled.

ALLAM PAKODA / GINGER PAKORA

INGREDIENTS

Besan - 1 cup
Ginger - 2tsps(chopped)
Vamu - 1/4 tsp
Green chilli paste - 1/4 tsp
Salt - To Taste
Oil - For deep frying

METHOD

1.In a deep bottom vessel,mix besan, salt, vamu , green chilli paste with water to a smooth batter.
2.Add ginger to this batter and mix well.
3.Heat oil in a kadai, drop pakoras and fry .


Sprinkle Dry mango powder and chat masala and serve hot

Bhindi/Okra tomato curry

Ingredients

Tomatoes - 2
Bhindi / Lady finger / okra- 10
Onion - 1 medium chopped
Turmneric powder - 1/4 tsp
Chilli powder - 1tbsp
Coriander powder - 1tsp
Dry chillis - 2
Salt to taste
Oil 4 sps
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Chana dal - 1/4 tsp
Curry leaves - 4
Urad dal - 1/4 tsp
corriander for garnish

Method:

1. Cut tomatoes and okra into small cubes.
2. Heat oil in pan and  Mustard seeds and wait till they splutter, cumin seeds ,chana dal, urad dal , dry chillis, curry leaves . Stir till dal fry.
3. Add chopped onions add salt . Now add Turmeric powder ,chilli powder and corriander powder.
4. Add okra pieces and saute for few mins.
5. Now add tomato pieces .
6. Add little water and cook till okra and tomatoes are well cooked.
Garnish with coriander leaves and serve with rice, roti, naan etc.........

Tomato coriander chutney

Ingredients:

Tomato - 1
Coriander seeds - 3 tsp
Tamarind pulp- 1 tsp 
Urad dal - 1/4 tsp
Green chillis - 3
salt to taste
oil - 2 tsp

Seasoning:

Mustard seeds - 1/4 tsp
curry leaves - 4
Dry chilli - 1 
Urad dal - 1/4 tsp
Chann dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil

Method:
1. Cut tomatoes into big pieces.
2. In a kadai put one teaspoon oil and fry Urad dhal till it turns slightly red. Add green chillies and fry for a while. 
3. Then add tamarind pulp and fry that too for a second. Then add cut tomatoes , coriander seeds fry for two to three minutes on a low flame. 
4. Switch off the stove. Allow to cool. Add a teaspoon of salt and grind altogether to a paste.
5. Serve cutney into bowl and add seasoning 

Serve with dosa , idly

Tindora masala curry

Ingredients:

Tindora (dondakayalu) - 250 gms
onion - 1
Garlic pods - 6 to 8 
Sesame seeds - 1 tea spoon 
Jeera - 1 tea spoon 
Dhaniya (whole) - 2 tea spoons 
Ground nuts - 2 table spoons
Dry Cocunut flakes - 3 tsp
Dry red chills - 6-7
salt to taste


Method:

1. Take one tsp of oil in pan , add onion, garlic pods, sesame seeds, jeera, dhaniya, ground nuts, dry cocunut flakes, dry red chills on medium flake for 15 mins and turn off stove and keep a side for 10 mins 
2. Take another pan and add oil , after oil heated add chopped tindora and salt mix well. 
3. Place a lid and cook for 15 mins on medium flame. 
4. Grind masala as fine paste by adding water . 
5. After tindora cooked 3/4  then add masala paste and cook for 15 mins as required consistency 

Turn off heat once cooked and serve with hot white steamed rice.

Hot Pongal

Ingredients:

Moong dal: 1 cup
Rice: 1 cup
Pepper: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: few
Grated ginger
Green chilies (chopped): few
Cashew nuts - 1 tsp
Salt: to taste
Ghee or oil - 2 tsp

Method:

1.Heat one tsp of ghee in a pan and add cumin seeds, pepper and fry for 2 mins and keep a side
2.Add about 4 cups of water and pressure cook the rice , salt and dal together.And also add pepper and cumins seeds which we already kept aside. Cook for 4 whistles
3.Heat one tsp of ghee in a pan and add curry leaves, green chilies, grated ginger and cashew nuts.
4.Remove it from the stove when you smell the aroma of the ingredients in the melted ghee.
5.Now add cooked rice .
6.Mix it thorougly.
Serve hot pongal with sambar, chutney 

Ridge Gourd garlic curry

Ingredients :

Ridge Gourd : 2
Onions : 2 small sized
Garlic  -  7
Mustard seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Red Chilli Powder : 1 tsp
Corriander powder : 1/4 tsp
Cury Leaves : 2 stems
Oil : 2 tsp
Salt to taste

Method :

1. Wash, peel, chop the ridge gourd into small pieces and keep aside. Peel and cut the onions into small pieces and set aside. 
2. Heat two teaspoons of oil in frying pan and add the mustard seeds, urad dal, chana dal and let them splutter. When the seeds stop tossing, add the curry leaves, garlic and chopped onions.
3. Fry the onions till they get light brown golden color. 
4. Now add the chopped ridge gourd, salt .
5. Mix well, cover with a lid. Let it cook completely. Add corriander powder and red chilli powder. fry for another two minutes and serve hot with roti or steamed rice

Sambar

Ingredients:
Toor dal - 1 cup
Bottlegourd - 1cup of cubed
Drumsticks - 6 (Into small pieces)
Carrot - 1 (Finely chopped)
Onions - 10-12 small
Tomatoes - 2 medium
Pinch of turmeric
Tamarind - extract the juice in 1 cup water
Jaggery - 1 tbsp
Sambar powder - 1 1/2 tbsps
Grated cocunut - 1/4 cup (Optional)
salt to taste
coriander leaves for garnish

For tempering

oil/ghee - 1/2 tbsp
Mustard seeds - 3/4 tsp
Crushed garlic flakes - 3-4
Dry red chilli - 2
Curry leaves - 10-12

Method: 

1. Pressure cook dal with 2 cups of water . Once pressure cooked, mash, add 2 cups of water, onions,drumsticks, tomato, Carrot ,bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
3 Add the sambar pwd and combine well. Let it cook for another 6-7 mts.And add garted cocunut and cook for 5 mins
4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
5 Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
6 Serve with tiffins or hot steamed rice

Rice kheer

INGREDIENTS-

Rice - 1 Cup
Jaggery - 1 Cup 
Whole milk - 2 Cups 


PREPARATION-
1. Clean the rice and keep a side
2. In the sauce pan add Milk and bring to boil. Once the Milk comes to a boil add the rice 
3. Once the rice has cooked , add jaggery and mix well. Cook till desired consistency. 

If you want dry fruits you can add to it. 

Moong dal patty

Ingredients

Moong dal - 1/2 cup
Rice - 1/2 cup
Green chilli paste - 2 tbsp
Sesame seeds - 1/4 tbsp
Water - As required
Salt - To taste
Oil - For deep fry


Preparation 

Grind Moong dal and rice as fine powder .

Method:

1. In a bowl ,take one cup of grind powder,green chilli, salt mix with hot water
2. Heat oil in a frying pan/Kadai.
3. When the oil is hot, take a small quantity of batter(about the size of half lemon) in your hand and roll into sesame seeds , press it well in your palm to form a small patty (vadai).
4) Gently lower these patty's in the oil. Let the flame be at medium level
5) Fry the patty's until they become golden brown
6) Once fried, remove these patty's from oil and keep it on a plate/bowl with the paper towel (tissue paper) so that the excess oil from the patty's gets absorbed by the paper.

Served with sauce

Chole curry

Ingredients: 

Tomato puree - 1 cup 
Large onion - 1
Ginger garlic paste - 1 tsp 
Garam masala pwd - 1/2 tsp
Coriander pwd - 1 tsp
Chilli pwd - 1/2 tsp
Turmeric pwd - 1/4 tsp 
Cumin pwd - 1/2 tsp 
0il - 3 tbsp
Punjabi chole masala - 1 tbsp 
salt - To taste
1 cup water
chopped coriander leaves for garnish

Method:

1.Pressure cook the white chick peas till soft but not mushy. Keep aside the boiled chick peas along with the left over water 
2.Heat 2 tbsp oil in a heavy pan. Add the chopped onion and fry well 
3.Now add the ginger garlic paste and fry till oil separates stirring constantly so that it doesn’t burn.
4.Add turmeric powder, chilli powder, coriander pwd, cumin pwd and salt. Mix well.
5.Add tomato puree and fry for 5-6 minutes.
6.Now add boiled chole with the left over water . Combine well.
7.Add more water if required, cover and cook till you get the desired consistency for gravy.
8.Add chole masala and mix well. Garnish with chopped coriander leaves.
Serve hot with puri, roti or bhatura.

Lemon rice

Ingredients

Boiled Rice - 1cup 
Lemon Juice - 1/3rd cup
Oil - 3Tbsp 
Mustard seeds - 1/2tsp 
chana daal - 1-2 tbsp 
Few curry leaves
Green chilies - 4 Slit
Salt to taste
Turmeric powder - 1/4th tsp
Peanuts - 1/4th cup 
Cashew nuts - 1/4 cup


Method:

1.Heat oil in a pan and add mustard seeds, allow to splutter.
2.Add cashew nuts and peanut and chana daal. fry till brown
3.Now add green chilies, curry leaves, salt and turmeric powder fry for 2 minutes.
4.Take it off from the flame and add lemon juice and mix well.
5.Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Perugu semiya

Ingredients

Semiya - 1cup 

Ginger - 1 inch 

Green chillies - 5 

Coriander-finely chopped

Curd - 2 cups 

Seasonings-mustard,jeera,curry leaves,chana dal.

Oil-sufficient amount

Method:

1. Take oil in a pan and add all the seasonings to it after the oil gets heated.Add the chillies and finely chopped ginger also.

2. Boil water in a deep bottem vessel and add salt and one drop of oil . In boiling water add semiya and cook for 5 mins .

3. Add remove semiya from hot water using stainer and immediately run cold water over it.

4. Make sure the semiys doesnt stick to each other.

5. In a bowl add semiya, curd and salt mix well.Add seasoning mixture to the bowl

6. Garnish with coriander leaves

Egg fried rice

Ingredients:

Chopped onion - 1
Chopped Carrots – 1
Scallions (Spring Onions) – 3-4 stalks
Green Peas – 1/4 cup
Egg – 3
Rice – 1 cup
Oil – 2 tablespoon
Soy sauce – 2 tablespoon
Salt – 1 teaspoon (to taste)
Pepper – 1 teaspoon
Red chilli sauce - 1 tbsp

Preparation:

Par boil the rice and keep aside.

Method:

1.Heat 2 table spoons of oil in a pan. Add onions stir fry lightly and  add the veggies, green peas and carrots. Add salt to vegetables. Don't over cook it.. It is good to leave the veggies a little crunchy.
2.Beat the eggs and add to the pan.Keep on stirring the wok so the eggs cook and crumble.
3.Add the boiled rice , soy sauce ,red chilli sauce, pepper and stir fry for 2-3 minutes. Add spring onions and stir fry for another minute and now you are ready for a tasty dish..
Enjoy!

Senagapindi mirapakaya / Stuffed besan mirchi

Ingredients:

Green peppers (Which are long and big) - 6
Besan - 1 cup
Salt - To taste 
Oil - Deep fry 
Carom Seeds/Ajwain/Vamu - 1/4 tsp
Buttermilk - 1/4 cup


Method:

1. In a bowl, add besan, salt, vamu and mix well.
2. Cut the mirchi remove the seeds and fill the besan mix inside the mirchi.Keep it aside.
3. Take a pan , and place stuffed mirchi in a pan , pour buttermilk over mirchi and cook for 15mins on medium flame. So that stuffing inside mirchi becomes tie. 
4. After that remove from pan and keep it aside
5. Take a pan for deep fry and add oil . Drop mirchi into hot oil . Fry until the mirchi turns into a golden brown color
6. Remove and drain excess oil on a kitchen towel/absorbent sheet. 

Serve with dal rice or sambar rice