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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Vankaya Pachipulusu

Ingredients:



250 gms Brinjals(big round ones)
3 cups thin tamarind extract
 1 Onion ( finely chopped)
3 Green chillies (chop)
1/2 inch Ginger (optional)
2tsp chopped Coriander leaves
salt

Tempering:
1/2 tsp Mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
3 dry red chillies
1 sprig Curry leaves
oil

•  Burn the brinjals on open fire till soft.
• Cool and peel the skin.Remove the head,wash and mash into fine paste with hands.
•  Mix the mash with the tamarind extract,chopped onions, ginger, green chillies and salt.
• Now heat oil in pan and do the tempering.Add the ingredients under tempering one after the other.
•  Add this tempering to the Pulusu.
• Garnish with chopped coriander leaves.
• Vankaya pachipulusu is ready to be eaten with plain rice.
  
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Raagi Bellam Podi

'This is an healthy,nutritious food and above all an instant energy booster.'

Ingredients:

500g Ragi flour

400g  grated jaggery
100g cahewnut powder
100g dry dates powder
100g dry coconut powder
250g ghee
2tsp cardomom powder

• Fry cashewnut powder in little ghee.
• Take all the ingredients except ghee in a bowl,mix well.
• Now add ghee little by little and mix well.
• Healthy powder is ready to use.
• This can be stored in air tight container for 1 month.

Note:When feeling very tired and exhausted have some and it gives instant energy.

Gongura Pachadi(Sorrel Green Pickle)

Ingredients:

4 bunches Sorrel green(only red stalk ones)

Full fist dry red chillies

5 garlic cloves

1/4 tsp fenugreek seeds

1/2 tsp cumin seeds

salt

3 tsp oil

1/4 cup oil

• Pluck and wash the leaves.
• Drain the water and dry them.
• Dry roast cumin seeds and methi seeds,remove.
• Heat 1 tsp oil and fry dry red chillies for few seconds,remove.
• Heat 2tsp oil and fry drained leaves for around 12 min i.e until no water left.
• Cool all the ingredients.
• Grind the cumin and methi seeds into a fine powder.Add dry red chillies,salt and grind again into a fine powder.
• Now add garlic cloves and grind again.Remove it into a bowl.
• Now grind cooled sorrel leaves for few sec and add the above grinded mixture and grind again.
• Check for the salt,if needed add and grind again.
• Remove and add 1/4 cup oil(heated and then cooled)store it in a pickle jar or glass jar.
• This can be stored for about 1 month.
• When needed take some quantity and do the tempering.

Tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp chana dal

1 sprig curry leaves

2 dry red chillies

3 garlic cloves

4 tsp oil.

• Heat oil in a pan add chana dal first and fry it.When it starts getting browned add all the other ingredients and fry for few sec.
• Turn of the flame and add this to pickle and mix well.
• Serve this with plain rice and ghee.Also its a combination for Tamarind Rice.

Note:If we are making a big lot ,for 1kg Sorrel greeen leaves we need 200g dry red chillies and 250g oil.

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Chinthapandu Pulihora(Tamarind Rice)

Ingredients:

2cups Rice
1/2 cup thick tamarind extract

•  Cook rice with 4 cups water.
• Remove the cooked rice into a wide plate ,spread it around the plate with fork and cool it off.
• Boil the tamarind extract in a pan until no water left.

Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp chana dal
1/2 tsp urad dal
1tsp ground nuts
2 green chillies(slit them)
4 dry red chillies
1 sprig curry leaves
1/2 tsp turmeric powder
salt
3tsp oil.

Process:

• Heat oil in a pan add the dal's,ground nuts first and fry them until light brown.
• Now add mustard seeds.cumin seeds,curryleaves,green chillies and red chillies and saute them until they are fried well.
• Later add boiled tamarind extract and fry for a minute.
• When oil is coming out add turmeric powder,salt and fry for few seconds and turn off the flame.
• Add this to rice or add rice to the tempering  and mix well.
• Check for the salt.
• Tamarind rice is ready.When served after few hrs it tastes more yummy.

Tips:Its best combination is Gongura Pachadi.

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Kajjikayalu(Andhra Gujia)

Ingredients:

2 cups Maida

salt

1tsp ghee/hot oil

• Knead the above by adding water little by little into soft dough and keep it aside for 1hr.

Stuffing:

4tsp upma ravva

4tsp fried gram

4tsp sugar

2 cardomoms

6 tsp grated dry coconut

10 cashewnuts

• Dry roast ravva,cashew nuts.
• Grind together fried gram,cardomoms,cashewnuts into fine powder.
• Mix all the ingredients of stuffing in a bowl.

OIL for deep fry

Process:

• Divide the dough into big marble size balls.
• Roll them into small puri's.



• Add 2 tsp of stuffing in the middle,keep it in the mould and press.
• Otherwise close it from one side and press the edges with finger.
• Now press one end edge of  it towards inside as shown.



• Next do the same along the edge of this closed puri so as the stuffing donot come out while frying.

• Now heat oil for deep fry,turn the flame to medium and deep fry these kajjikayalu as a batch of 3 or 4.
• Fry them until brown.Take them onto a oil absorbent paper,cool them off.
• When completely cooled store them in an airtight container.
• With 2 cups maida we can make upto 14 kajjikaayalu.





Majjiga Pulusu(Yoghurt Stew)

Ingredients:

250 ml sour curd

1 small onion

2 green chillies

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1 sprig  curry leaves

1/4 tsp turmeric powder

coriander leaves(for garnish)

salt

1 tsp oil.

• Churn or beat curd till there are no lumps
• Add little water and beat it again to thin the consistency(not too thin).
• Salt is added to this and keep it aside.
• Slice onion,chop chillies.
• Heat oil in pan add the seeds and curry leaves.When they start crackling add onion and chilli pieces and fry well.
• Turmeric powder is added and fry for few seconds and turn off the flame.
• Cool it off and then add this tempering to churned curd and mix well.
• Garnish with coriander leaves.
• This is to be eaten with plain rice.

Note:Don't add the beaten curd to the hot tempering,if so the curd gets curdles up.

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Beetroot Curry

Ingredients:

250g Beetroot

1/4tsp mustard seeds

1/4tsp cumin seeds

1/4 tsp coriander powder

2 green chillies

2 garlic cloves

5 curry leaves

1/4 cup thick coconut milk/cream

1tsp coriander leaves

salt

oil

• Chop the beetroot,greenchillies and crush the garlic.
• Heat oil in a pan add mustard seeds,cuminseeds,curry leaves.When they start spluttering add garlic,green chillies and fry.
• Now add beetroot pieces,salt,coriander powder mix well,cover and cook.
• Uncover,check whether beetroot is cooked or not.
• If so add  coconut milk, cover and cook for another 2 min.
• Turn off the flame,garnish with coriander leaves.
• This is to be served with plain rice.

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Uthappam

Ingredients:

1cup urad dal
2 cups parboiled rice
2 onions
4 green chillies
3 tsp finely chopped coriander leaves
salt
oil

Preparation:

• Soak rice and dal for 5 hr grind them into fine paste by adding water little by little.
• The paste should be of thick consistency and let it ferment for 8 hrs.
• Chop onions and green chillies finely.Mix onions,greenchillies and coriander leaves and keep it aside.
• Add salt to the batter before use.

Process:

• Heat dosa pan and grease it with oil.
• Now  lower the flame take one ladle spoon of batter(mix well before) and pour it on the pan and spread it in a circle.
• This dosa should be little thick and shorter than ordinary dosa.
• Now sprinkle some of onion mix all over the dosa .Also add oil around the edges of dosa.Increase the flame.

• Let it fry for few seconds,when it starts browning and the edges coming off flip the dosa.Reduce the flame.
• Add another 1 tsp oil and fry for few seconds and remove.
• Repeat the same for remaining batter.(Mix the batter before making every dosa).
• Serve this with Coconut chutney or any chutney/pickle of ur choice.

Note:The pan should be hot before making dosa's.

Tips:We can add chopped tomatoes,grated carrot to the onion mixture for variation and it can be mixed in the batter as well.

Kobbari pachadi(Coconut Chutney)

Ingredients:

1/2 cup fresh coconut pieces

1/4 cup fried gram

5 green chillies

2,3 flakes tamarind

salt

Tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp urad dal

5 curry leaves

2 ddry red chillies

1 tsp oil.

• Fry the green chillies in little oil.
• Now grind together coconut,fried gram,green chillies,tamarind,salt in to a fine paste by adding water little by little.
• Heat oil in a pan add the ingredients under tempering one after the other and fry well.
• Pour this tempering in the grinded paste.
• Coconut chutney is ready to be served with idli,dosa,gaarelu.

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Rasam

Ingredients:

1 lemon size tamarind

2 tomatoes(chop them)

1small bunch coriander leaves(finely chop them)

salt

Powder:

1/2 tsp coriander seeds

1/2tsp  pepper

1tsp cumin seeds

4 garlic cloves

Tempering:

1/4 tsp mustard seeds
1 sprig curry leaves
2 redchillies
1 tsp oil

• Soak tamarind in 3 cups water and squeeze the extract.
• Add chopped tomatoes and salt to this extract and keep its aside.
• Now grind the ingredients under powder to fine powder.
• Heat oil in a pan add the tempering ingredients,after that add the powder and fry well.
• Now add the tomato,tamarind extract and chopped coriander leaves.
• Mix well,check for the seasoning,cover and cook.
• When it is about to start boiling turn off the flame  in next few seconds and cover it.
• Tasty rasam is ready to be served with plain rice.

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Vankaya Pachadi

Ingredients:

150g brinjal(round or long ones)

10 green chillies

2 tomatoes

5 garlic cloves

1/2 tsp cumin seeds

1/4 tsp turmeric powder

3,4 tamarind flakes

salt

oil

• Wash and chop brinjal and keep them aside in salted water until use.
• Dry roast cumin seeds and keep aside.
• Heat 1/2 tsp oil in a pan and add greenchillies and garlic cloves.Fry them well and remove into a bowl.
• Now add another 1/2 tsp oil  and fry brinjal pieces,remove.
• Next add another 1/2 tsp oil and fry tomatoes,remove.
• Cool  all the fried ingredients.
• Now blend all the fried ingredientsi.e.  brinjal pieces,tomato pieces,cumin seeds,garlic,green chillies,salt, turmeric powder,tamarind in a grinder or using mortar and pestle in to a coarse paste.
• Vankaya pachadi is ready to be eaten with plain rice,curd rice or with combination of any dal curry.

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Goruchikkudu Vepudu(Cluster Beans Fry)

Ingredients:

250g cluster beans
1 onion
2 green chillies
1tsp grated coconut
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
6 curry leaves
1/4 tsp turmeric powder
salt
oil

Preparation:

• slice the onion.
• Grind green chillies and coconut into fine paste.
• Boil cluster beans and remove the stalks.
• Break them into 1 inch pieces

Process:

• Heat oil in a pan add urad dal.When it starts turning to light brown add mustard seeds,cumin seeds,curry leaves.
• After the seeds start spluttering add onions and fry well.
• Now add cluster beans pieces,salt,turmeric and fry for few secondds.
• Next add green chilli paste,mix well and fry for 2,3 min.
• This is to be served with plain rice.

Tips:If you dont have fresh coconut add hot milk to the grated dry coconut ,leave it for few min,blend it in grinder and it gives the flavour of fresh coconut.

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Pappucharu

Ingredients:

1/2 cup toor dal

2 tomatoes(chopped)

1/2 tsp red chilli powder

1/4 tsp turmeric powder

salt

Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
1 small onion(sliced)
2 garlic cloves(crushed)
1tsp oil

• Pressure cook toor dal,tomatoes,turmeric powder with enough water for 3 whistles.
• Mash it with a wooden masher,add 1 1/2 cup water to it and boil again.
• Add salt,red chilli powder and cook for 2 boils.
• In another pan heat oil, add the ingredients under tempering one after the other and fry until onions are fried well.
• Pour this tempering into dal soup and cook for another few seconds.
• Pappucharu is ready to be served with plain rice,pappad and a vegetable fry on the side.

Note:The soup should be of medium consistency so add water regarding to that.

Tips:We can add vegetables like potato chunks,drumstick pieces or ladies finger to it.
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Godhuma Ladoo(Whole Wheat Ladoo)

Ingredients:

250g Whole wheat

100g grated jaggery

6 cardomom

100g dry dates

50g ghee

• Heat a pan and roast the whole wheat until they puff up slightly.
• Roast them until they crack fequently.
• Cool them off and grind to a fine powder along with cardomom.
• Chop the dates finely.
• Take a bowl add wheat powder,chopped dates,ghee and mix well.
• Now boil 1/2 cup water in another vessel add jaggery and let it dissolve.
• When the soup starts thickening turn off the flame and add this to wheat mixture,mix well  and make ladoo's.
• Healthy and nutritious ladoo's are ready to be eaten.





Note:While roasting the wheat they pop out slightly and keep stirring so that they may not burn.


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