Dosakaya Pachadi(Cucumber Chutney)

Ingredients:

250g cucumber
1 -2 tsp sesame seeds
4 green chillies
4 cloves garlic
1/4 tsp turmeric
2,3 tamarind flakes
1/2 tsp oil
salt

Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies(broken)
1 sprig curry leaves
1 tsp oil.

• Peel the skin of cucumber and cut in to big chunks(1 inch size)
• Dry roast seesame seeds and remove.Now add  oil and fry garlic and green chillies.
• After that fry the cucumber pieces in the remaining oil.
• Cool all the ingredients.
• First grind seesame seeds,green chillies,garlic,tamarind,salt,turmeric in to fine paste.
• Now add cucumber pieces and coarsely grind it.i.e small pieces of cucmber are to be left.
• Remove to a serving bowl.Do the tempering.
• Heat oil in a pan and add the ingredients under tempering one after the other.When they start spluttering turn off the flame and pour it on chutney.
• Lastly garnish with coriander leaves.

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Dosakaya Mutton

                                                       
Ingredients:

1/2 tsp shajeera
1 small onion(chop it)
1 cup cucumber pieces
1 sprig curry leaves
2 tsp coriander leaves
1/4 cup water
oil

Marinade:
250g mutton
1 1/2 tsp ginger garlic paste
1 1/2 tsp red chilli powder
1/4 tsp turmeric powder

Masala powder:
2 cardomom
3 cloves
1 tsp corinader seeds
2 tsp grated dry coconut

Preparation:

• First wash the mutton and marinate it with ingrdients under marinade.
• Peel the skin of the cucumber and chop it in 3/4 inch pieces.

Process:

• Heat oil in cooker,add shajeera,onions and curry leaves,fry them.
• Add the marinated mutton and allow it to cook for 5 min.
• Now add cucumber,masala powder,water,salt mix well,keep the lid and cook for 3 whistles.
• When the pressure is off, remove the lid and check if any water is left.If so cook it for another 2 min until gravy thickens.
• Remove it to serving bowl and garnish with corinder leaves.
• Yummy cucumber mutton is ready to be served with rice/chapathi.

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Masala Pakoda

Ingredients:

2 onions
1 green chilli
1/2 tsp cumin seeds
1/4 tsp ginger garlic paste
1 sprig curry leaves
5 tsp gram flour
salt
oil(deep fry)

• Finely slice the onions.chop the green chilli.
• Take a bowl add onions,green chilli,cumin seeds,ginger garlic paste.Mix them well for few sec.
• Now add besan little by little and mix it.
• Heat oil in pan for deep fry.Now drop the pakoda mixture in little quantities in to the oil and fry.
• When it got fried it turns in to brown colour remove it to tissue paper.
• Now do the same for next batch.
• At the last fry curry leaves in the same oil and garnish the pakoda.
• Tea time snack is ready to be served.

Tip:Add little i.e up to 1 1/2tsp rice flour to this for more crispy pakodas.

                                                         

Sorakaya Pulusu

Ingredients:

500g Bottle gourd
1 tomato
1/4 tsp ginger garlic paste
1tsp tamarind paste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1 sprig curry leaves
1 pinch grated jaggery
salt
oil

• Peel the skin and chop the bottle gourd in 3/4 inch pieces.
• Heat oil in a pan add urad dal.When it gets browned add mustard,cumin and curry leaves,
• After they start spluttering add ginger garlic paste and fry.
• Now add bottle gourd pieces,chopped tomato,salt, turmeic mix well, cover and cook for 3 min.
• Check in between, when bottle gourd is cooked add red chilli powder,tamarind paste,jaggery fry for a min and add 1/4 cup water,cover and cook for 4 min.
• When the soup thickens turn off the flame.
• Sorakaya pulusu is ready to be served with rice.

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Bagara Baingan

Ingredients:
8 medium purple brinjals
1 onion
1 tomato
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
3 cloves
1/2 inch cinnamon
2 cardomom
1 sprig curry leaves
ghee/oil

Masala:
6 cashew nuts
1 tsp peanuts
1 tsp grated dry coconut
1 tsp poppy seeds
ghee

• Star cut brinjals and shallow fry them.
• Fry the items under masala in ghee in the order given and make a paste.
• Heat oil in a pan add onions and fry them.Now add ginger garlic paste,fry and then add tomatoes and cook them.
• Now add masala paste,turmeric,red chilli powder and salt and cook for 3 mini.e until oil leaves the sides.
• Now heat ghee in another pan add cloves,cinnamon,cardomom,curry leaves fry them.After that add the above gravy fry for a min and turn off the flame.
• Hyderabad's bagara baingan is ready to serve with roti/chapathi.

                                                       

Green Tea

Ingredients:
1 cup water
1/2 tsp green tea leaves
1/2 tsp honey

                                        

• Seive the tea leaves and take them in a tea strainer.
• Boil the water.
• Place the tea strainer with tea leaves on the serving cup.

                                                       

• Now pour the boiled water through the strainer in to the tea cup.
• Leave it for 2 min.Remove the strainer,now add honey to the tea and mix.
• Green tea is ready to be served.

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Ragi Jaava(Finger Millet Malt)

Healthy and nutritious drink
 Ingredients:
2 glasses water
6 tsp ragi flour
1 tsp corn flour
1tsp jaggery(sugar)
1/4 tsp cardomom powder
1/2 cup milk
pinch pepper powder
salt

• Mix ragi flour,cardomom powder, corn flour, pepper powder in a bowl, add water little by little and make a thin paste.
• Now boil water in a cooking vessel,as it is boiling add jaggery and salt and let them dissolve in water.
• Add the ragi paste little by little to the boiling water and keep stirring with mixer.
• Stir such that it may not form lumps.
• With continuous stirring let it get thickened.As it solidifies turn off the flame mix in milk and serve.
• This can be served hot or cold.

Tips:We can also add barley powder,wheat flakes powder to this. 

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Tips:Instead of jaggery we can add sugar also.

                                                                 

Beetroot Fry

 Ingredients:
250g beetroot(finely chop them)
1 onion(chop them)
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 chana dal
1/2 tsp urad dal
1/2 tsp red chillipowder
1/4 tsp turmeric
1 sprig curry leaves
2 dry red chillies
1/2 tsp grated dry coconut                                     
salt
oil

• Heat oil in a pan,first add dal's when they are slightly browned add mustard seeds,jeera,curryleaves and broken red chillies.
• After that add onions and fry them.
• Now add chopped beetroot pieces,salt, turmeric mix them well,cover and cook for 3 min.
• When the beetroot is cookedi.e when the pieces becomes soft add red chilli powder and coconut powder and cook for another 5 min with cover on.
• Stir in between until it got fried well,turn of the flame and serve it with rice.
• Its the red chilli flakes that adds spice to this fry.

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Oats Ladoo

 Oats, a rich content of protiens and antioxidants helps in reducing cholestrol,controls blood pressure and helps in increasing immunity power.

                                                  
Ingredients:
2 cups oats
1/2 cup ground nuts
1 cup grated jaggery
ghee

•  Dry roast oats until they are slightly browned and also roast ground nuts.
• Cool both the ingredients and peel off the skin of ground nuts.
• First grind the groundnuts  then add oats grind and then add grated jaggery and grind them.
• Now make ladoos by adding ghee little by little.

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Cabbage curry

Ingredients:
350 gms cabbage
1 small onion(chop them)
1 tomato(chop them)
1 green chilli(slit )
1/4 tsp ginger garlic paste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp urad dal
1/4 tsp chana dal
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp grated dry coconut(optional)
salt
oil

• Finely chop the cabbage, boil it for 10 min and drain the water.
• Heat oil in a non stick pan add dal's first.When they are slightly browned add mustard seeds,jeera,cuury leaves,green chilli.
• After they start spluttering add onions,fry them.also add ginger garlic paste and fry it.
• Now add cabbage,tomato,salt, turmeric turn the flame to high, fry for a min reduce the flame to low cover and cook for 3 min.i.e until tomato gets cooked.
• Add red chilli powder, grated coconut mix well and cook with cover on for 5 min.
• Stir in between so that it may not stick to pan.
• Turn off the flame,cabbage curry is ready to be served with rice or chapathi.

                                                

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Sorakaya palu posina koora(Bottle gourd curry)

Ingredients:

                         

2cups bottle gourd pieces or 500g bottle gourd

 2 cloves

1/2 tsp jeera

1 sprig curry leaves

1/2 tsp red chilli powder

1/4 tsp turmeric

1/4 cup milk

salt

oil

• Heat oil in a pan , add cloves,jeera and curry leaves.
• When jeera starts spluttering add bottle gourd pieces,salt and turmeric mix them well,cover and cook for 7 min.
• Check in between, as the pieces are cooked and little water left add red chilli powder and cook for another min.
• Now add milk to the curry and cook until gravy thickens for 2 min.
• Turn off the flame and serve it with rice or chapathi.

Note:As we are using cloves which  is spicy take care while adding red chilli powder.

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Chepala pulusu(Fish curry)

Fish, a rich content of omega 3 fatty acids.

Ingredients:                    
1 kg rohu fish
1/2 tsp mustard seeds
2 pinches fenugreek seeds
1 large onion(slice them)
1 tsp ginger garlic paste
2 cups extracted tamarind water
1sprig curryleaves
5 green chillies(slit them)
2-3 tsp red chillipowder
1 tsp chopped coriander leaves
salt
oil

Masala paste:
1 1/2 tsp poppy seeds
1 tsp coriander powder
5 cloves
1/2 inch cinnamon
2  tsp grated coconut

Preparation:

• Wash the fish pieces with salt thrice.Now apply little salt,red chilli powder and oil  and keep it aside.
• Make a paste of items called under masala paste.

Process:

• Heat  oil in a wide bottomed cooking utensil,add mustard seeds and fenugreek seeds.When they start spluttering add onions and fry.
• Add ginger garlic paste fry for a min and mix in salt and red chillipowder.
•  Pour in tamarind extact ,cover and cook it for a boil.
• When it starts boiling add masla paste and curry leaves and cook for 3 min with cover on.
• Check for the seasoning ,now add the fish pieces and green chillies.
• The fish pieces should be completely immersed in the soup,if not add water.
• Now cover it and cook for 15 min on high flame(check in between) ie until the soup thickens.
• So the yummy and spicy fish curry is ready,garnish with coriander leaves and serve with plain rice. 

Tips:The marinated fish pieces can be slightly fried in oil for 2 min on each side and then added in the boiling soup

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Potlakaya iguru(Snakegourd fry)

"Pleasant words are like a honeycomb,
Sweetness to the soul and health to the bones"(Proverbs 16:24)
Those who dont like snake gourd should definetly try this.
Ingredients:
1 cup snakegourd pieces
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp jeera
1 sprig curry leaves
1 tsp red chilli powder
1tsp dry coconut powder
1/4 tsp turmeric powder
salt
oil

                                                                                             

• Heat oil in a pan,add urad dal when it is slightly browned add mustard seeds,jeera,curry leaves.
• When they start spluttering add snake gourd pieces, salt ,turmeric mix it well,cover and cook for 3 min.
• See if water is there if so mix it again and cook for another 2 min with lid on it.
• Now add red chilli powder,coconut powder and fry for another 2-3 min.
• So potlakaya iguru is ready.Turn the flame off and serve it with white rice.

                       

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Mushroom masala curry

"For this is the message that you heard from the beginning, that we should                   love one another"(1 John 3:11)
Ingredients:
200gms Button mushrooms(chop into medium pieces)
1 large onion(chop)
1 tomato(chop)
2 green chillies(slit)
1 tsp ginger garlic paste
1 tsp coriander powder
1 1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp poppy seeds
1 tsp grated coconut(optional)
6 cashewnuts
1/2 tsp garam masala powder
1 tsp coriander leaves(finely chopped)
salt
oil

• Soak gus gus and cashewnuts in warm water seperately for 10 min and grind them into paste along with coconut.
• Heat oil in a pan,add ginger garlic paste and fry until raw smell goes.Now add onions and green chillies and fry them.
• Add corinder powder,red chilli powder and turmeric powder and fry them.
• Now mix in mushrooms along with tomatoes for a while, cover it and cook them.
• When the water starts leaving the sides add 1/4 cup water to  it and cook again with cover on until it is 3/4 cooked.
• As the gravy starts thickening add gus gus paste and salt and cook for 2 more min.
• Now its time to add garam masala cook for a min,turn off the stove
• Garnish with coriander leaves and the hot and spicy mushroom masala curry is ready to serve with plain rice or biryani.

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Munakaya curry(simple drumstick curry)

"And as for you, brothers and sisters, never tire of doing what is good."
(2 Thessalonians 3:13)

Ingredients:

1cup  drumstick pieces(boil them)

2 large onions(chop them)

3 tomatoes(chop them)

1/2 tsp jeera

1 sprig curry leaves

1-1/2 tbsp red chilli powder

1/2 tsp turmeric powder

salt

2-3tbsp oil

• Boil drumsticks in water until they are 3/4 cooked.
• Heat oil in a pan add jeera,when they start spluttering add curry leaves and the add onions.
• The onions are to be fried until they are slightly browned,it gives taste to the curry.
• Now add boiled drumsticks,tomatoes,salt,turmeric mix well,cover it and cook for 3-4 min until tomatoes are mushy.
• Add 1/4 cup water or boiled water of drumsticks if any left  and cook for another 2 min.
• Now add red chilli powder mix well,cover and cook until gravy thickens.
• Serve this yummy hot curry with steamed rice.

Note:The drumsticks can be boiled before or they can be added along with tomatoes.

If you want more tanginess you can add 1-2 tbsp tamarind extract to the curry.

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palakura pappu(spinach dal)

Ingredients:
1 cup toor dal (washed twice)    
2 medium bunches spinach(washed and chopped)
1 small bunch coriander leaves(washed and chopped)
5 greenchillies (slit lengthwise) 
1/2tsp turmeric powder
salt

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

• Take all the items under ingredients into a pressure cooker along with sufficient water and pressure cook for 3 whistles.
• After the dal is completely cooked mix it well .
• Now heat a pan with  oil and add the items under tempering one after the other.
•  when nice aroma of tempering fills the air add the cooked dal and let it cook for 2 min.
• spinach dal or palakura pappu is ready to serve with rice,pappad and with a vegetable chutney.

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