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Coconut Chicken Wings


Ingredients:
3 tablespoons vegetable or light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated lemon zest
1 cup coconut milk
3 pounds chicken wings
1 cup flaked sweetened coconut

Instructions:
1.In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.

2.Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.

3.Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.

4.Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.

5.As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.

6.Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

బీట్‌రూట్ చట్నీ


కావలసిన పదార్థాలు : బీట్‌రూట్- అర కిలో
చింతపండు- కొద్దిగా
పసుపు- చిటికెడు
ఎండు మిరపకాయలు- 10
ఆవాలు- చెంచా
మెంతులు - కొద్దిగా
ఇంగువ-కొద్దిగా
మినపపప్పు- చెంచా
ఉప్పు- తగినంత
కరివేపాకు- ఒక రెమ్మ
నూనె-50 గ్రాములు.

తయారీ విధానం : ముందుగా బాణలిలో రెండు టీ స్పూన్ల నూనె వేసి వెచ్చబడ్డాక ఆవాలు, మెంతులు, ఎండు మిరపకాయలు, ఇంగువతో తాలింపు వేసి పక్కన పెట్టుకోవాలి. ఇప్పుడు సన్నగా తురిమి పెట్టుకున్న బీట్‌రూట్‌ని పచ్చివాసన పోయేదాక నూనెలో వేయించాలి. ఇది చల్లారిన తర్వాత మిక్సీలో వేసుకుని అందులో తగినంత ఉప్పు, చిటికెడు పసుపు, నానబెట్టిన చింతపండు గుజ్జు, ఇంతకుముందు వేయించి ఉంచిన తాలింపు మొత్తం వేసి రుబ్బాలి. ఈ పచ్చడిని ఒక కప్పులోకి తీసుకుని దానికి కొద్దిగా మినపపప్పు, ఆవాలు, కరివేపాకు, తాలింపువేసి కలుపుకోవాలి. ఈ చట్నీ వేడి వేడి అన్నంలోకి, చపాతీ, పూరీల్లోకి చాలా రుచికరంగా ఉంటుంది.

టమోటా ఆవకాయ


కావలసిన పదార్థాలు :
టమోటాలు- 1 కిలో
నూనె- పావు కిలో
చింతపండు- 150 గ్రా
కారం- 125 గ్రా
ఉప్పు- పావు కిలో
అల్లంవెల్లుల్లి పేస్ట్- పావుకిలో
జీలకర్ర పొడి- 50 గ్రా
మెంతిపొడి-25 గ్రా
జీలకర్ర- 2 టీ చెంచాలు
ఆవాలు- 1 టీ చెంచా
ఇంగువ-చిటికెడు

తయారీ విధానం : చింపండు గుజ్జులో టమోటా ముక్కలను నానబెట్టాలి. గంట తర్వాత గ్రైండ్ చేసి ఆ ముద్దలో ఉప్పు, కారం, జీలకర్ర మెంతి పొడులను వేసి కలపాలి. ఇంగువ, జీలకర్ర, ఆవాలు నూనెలో వేయించి తీయాలి. చల్లారిన తర్వాత అల్లంవెల్లుల్లి పేస్ట్‌బాగా కలపాలి. ఈ మిశ్రమాన్ని టమోటా ముద్దలో వేసి బాగా కలిపి మూత పెట్టాలి. దీంతో టమోటా ఆవకాయ తయారయినట్లే. ఇది మూడు నెలల వరకూ నిల్వ ఉంటుంది. వేడి వేడి అన్నంలోకి ఈ ఆవకాయ ఎంతో రుచిగా ఉంటుంది

పాల పూరీలు


కావలసిన పదార్థాలు :
పాలు - అర లీటరు
పంచదార - 200గ్రా
కొబ్బరి పాలు - అర లీటరు (కొబ్బరి కోరుని మిక్సీలో వేసి చిక్కగా పాలు తీసుకోవాలి)
యాలకుల పొడి - కొద్దిగా
మైదా - 200గ్రా
గోధుమపిండి - 200గ్రా
ఉప్పు - అరచెంచా
గసగసాలు - 25గ్రా
పూరీలు వేయించడానికి
సరిపడా నూనె

తయారీ విధానం :
ముందుగా మైదా, గోధుమపిండి, ఉప్పు, నీళ్లు వేసి పూరీ పిండిలా కలిపి పక్కన పెట్టుకోవాలి. కాచిన పాలలో పంచదార, కొబ్బరిపాలు, యాలకుల పొడి, గసగసాల పొడి(నూనె వేయకుండా వేయించి పొడిచేసి ఉంచుకోవాలి) వేసి పంచదార బాగా కరిగేవరకు కలిపి పక్కన పెట్టుకోవాలి. ఇప్పుడు కలిపి పెట్టుకున్న పిండితో పూరీలు చేసి ఎర్రగా వేయించి ఈ పాలలో వేయాలి. ఇవి బాగా నానితే మంచి రుచితో నోరూరిస్తాయి. ఈ పాల పూరీలు మంచి బలమైన ఆహారం కూడా.

చిలగడ దుంప పూర్ణాలు


కావలసిన పదార్థాలు :
చిలగడ దుంపలు - కేజీ
బెల్లం - అరకేజీ
వేయించిన శనగపప్పు(పుట్నాల పప్పు) - పావు కిలో
యాలకులు - 10గ్రా
మినప పప్పు - పావు కిలో
బియ్యం - అరకేజీ
నూనె - అర కేజీ

తయారీ విధానం :
మొదట బియ్యం, మినప్పప్పును నీటిలో నానబెట్టుకోవాలి. తరువాత దీనిని మిక్సీలో వేసి కాస్త ఉప్పు చేర్చి పూర్ణం పిండిలా పట్టుకోవాలి. తరువాత చిలగడ దుంపలను ముక్కలు కోసి ఉడకబెట్టుకోవాలి. చల్లారిన తరువాత ఈ ముక్కలకు బెల్లం, యాలకులు కలిపి మెత్తని ముద్దలా చేసుకోవాలి. పుట్నాల పప్పును పొడిచేసి ఈ ముద్దలో కలపాలి. ఇప్పుడు ఈ ముద్దను ఉండ ల్లా చేసుకొని పూర్ణం పిండిలో ముంచి నూనెలో దోరగా వేయించి తీసుకోవాలి. దీంతో చిలగడ దుంప పూర్ణాలు రెడీ అయినట్టే.

Semiya Upma


Ingredients:

-> 2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown

-> 1 finely sliced large onion

-> 3-4 slit green chillis

-> 1″ ginger finely chopped

-> 1 large tomato, chopped

-> 1 tbsp chopped coriander leaves (optional)

-> 1/2 tbsp oil

-> 1 tsp ghee or butter

-> salt

For seasoning:

-> 1 tsp mustard seeds

-> 1/2 tbsp split blackl gram

-> 1/2″ cinnamon stick (optional)

-> 12-15 curry leaves

1 Boil 4 cups of water and add the vermicilli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.

2 Add the sliced onions, green chillis and ginger and saute for 2 mts.

3 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).

4 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.

5 Serve hot with chutney or pickle of your choice.

Note:

For variation, garnish with grated coconut and add 1″ cinnamom stick (during seasoning). You can added roasted cashews too.

Bread Upma


Ingredients:

Whole grain bread - 10 - 12 slices cut into cubes
Red Onion - 1 large thinly sliced length wise
Yellow pepper - 1 julienned
Green Chillies - 4 sliced length wise (take the seeds out if you want it to be less spicy)
Mustard Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Salt - to taste
Oil - as needed

Procedure:

- Heat oil in a wok. Add mustard and cumin seeds.
- Once they start to sputter, add green chillies, onions and pepper and saute till soft.
- Season with salt and add cut bread pieces to this mixture.
- Turn the flame to medium-low to low and cook the bread to make sure it forms a crust all around with the help of the heat from the wok.

Fried Egg Sandwich


Ingredients:

Whole grain bread - 8 slices
Eggs - 4 large + 2 egg whites
Onions - 1 small cut into circles
Tomato - 1 small cut into circles
Romaine Lettuce - few leaves
Mayonnaise - 1 Tbsp.
Spicy Mustard - 1 Tbsp.
Chilli Oil - dash ( optional)
Salt and pepper - per taste
Oil - as needed.
Procedure:

- In a bowl, whisk 4 eggs and the 2 egg whites with slat and pepper.
- Make an omelette with the eggs in a wide skillet. You can do individual small ones. I made one big one and cut it into 4 parts.
- Mix mayo, mustard and chilli oil.
- Toast bread and spread the mayo mixture on one or both sides as you need.
- Arrange omelette on one side and lettuce, tomatoes and onions on the other.
- cut in triangles and serve.

Rigatoni with shallots, tomatoes and red bell pepper


Ingredients:
Rigatoni - 1/2lb
Roma Tomatoes - 3 chopped
Garlic - 3 cloves minced
Shallots - 1 minced
Red Bell Pepper - 1 finely diced
Milk - 1/4 cup
Fresh Parmesan Cheese - 1/4 cup.
Salt and Fresh pepper - to taste
Olive oil - 2 Tbsp.
Butter - 1 tsp.
Dried Parsley - 1/4 tsp.

Procedure:
- Cook the pasta according to package directions with enough salt..
- In a medium pan, heat oil and butter.
- Add shallots and garlic and cook for few seconds making sure garlic is not burning.
- Add the red bell pepper. Season with salt and pepper.
- Once pepper starts to get soft, add tomatoes, cover and cook for 2 minutes till tomatoes start to wilt.
- Add cooked pasta to this and mix.
- Add milk and stir for 30 seconds. Check for seasonings.
- Take the pan off the stove, mix cheese and parsley and serve hot.

Goruchikkudukaya Koora


Ingredients:
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.

Remove from heat and serve with hot rice and some sambar or pappu.

Zucchini Pancakes or Cutlets


Ingredients:

Zuchhini - 2 grated
Onion - 1 small chopped fine
Cannelini beans - One 8 Oz can drained and smashed (not puree)
Garlic powder - 1/2 tsp.
Chilli Powder - 1 tsp.
All purpose Flour - 1/2 to 1 cup
Baking powder - pinch (optional)
Salt and pepper - to taste
Oil - for pan frying

Procedure:

- Heat oil in a wide skillet
- Mix all the ingredients except flour.
- Add flour little bit at a time to get the Zucchini batter to a thick consistency. It should be thicker than usual pancake better.
- Make patties and pan fry them turning after 20 to 30 seconds on each side.

Serve hot with any hot and sour sauce.

Black Bean and Corn Salad


Ingredients:

Black Beans - 1 can ( 8 Oz)
Corn Kernels - 1 cup ( If using frozen kernels, microwave them for 1 minute)
Tomatoes - 1/2 cup seeded and diced fine
Red Bell Pepper - 1/2 cup diced fine
Yellow Bell Pepper - 1/2 cup diced fine
Red Onion - 1/2 cup diced fine
Jalapeno - 1 seeded and diced

Balsamic Vinegar - 2Tbsp.
Olive oil - 1 tsp.
Salt and freshly ground black pepper - to taste

Procedure:

Mix all the ingredients in a bowl and serve chilled :).

So easy even a caveman can do it;)

Kothimira Perugu Pachadi


Ingredients: 2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil

1 Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
2 Transfer the ground paste onto a serving dish and combine with beaten curd.
3 Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.
4 Serve with white rice or rotis.

Gobi Aloo in Tomato Sauce


Ingredients:
Cauliflower medium size - 1
Potatoes - 3-4
Tomatoes - 3-4 OR Tomatoe Puree - 1 cup
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 1 reem
Chilly powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Oil - 1 tbsp
Procedure :1. Peel the Potatoe skin and cut into medium size cubes.
2. Make the Cauliflower into small florets
3. Add oil in a heated Kadai/Pan, allow msutard to splutter and then add cut onions, green chillies, curry leaves adn saute til onions turn slightly brown.
4. Add the Cauliflower and Potatoe peices, red chilly powder, salt, and mix well to give an even coat of all ingredients.
5. Sprinkle some water and cover with lid to cook the vegies in steam for about 15- 20 minutes.
6. Keep mixing periodly to add more water if reqiured.
7. Once the vegies are almost cooked add the tomatoe puree, mix well.
8. Cook for another 5 minutes or till the vegies absorb the tomatoe flavour into them.
9. Add the finely chopped corainder leaves just before removing from heat.

Allow this preparation stand for some time till all the combinaton sets, to really enjoy that soury taste of tomatoes.Serve with rotis or rice

Bhindi Tomato Curry


Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis

Cauliflower-Tomato Curry


Ingredients:

1 medium sized cauliflower (washed in salted warm water)
1 tbsp oil or butter
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped big tomatoes
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder (Jeera powder)
1/2 tsp whole garam masala powder
salt as per taste
chopped coriander leaves for garnish

Method:

1. Heat 1 tbsp oil or butter, add the washed florets, stir fry for 5 minutes continuously on medium flame, remove and keep aside.

2. In the same vessel, heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till slightly reddish.

3. Add turmeric powder and ginger garlic paste, fry for few seconds, add all powders and salt except garam masala powder, mix, fry for few more seconds.

4. Add the chopped tomatoes, cook till oil separates from the edges of the vessel.

5. Add fried cauliflower florets, mix gently, covered, cook for 5 minutes on low heat. Add garam masala powder, mix gently, covered, cook for 5 minutes on low heat.

6. Garnish with chopped coriander leaves and turn off the heat, once cauliflower florets become completely tender.

7. It goes well with rice and chapatis.

Paneer-Methi pulav


Ingredients

* Basmati rice - 2 cups
* Fenugreek leaves - 2 cups
* Green chillies - Optional
* Onion - 1 medium sized
* Paneer cubes - 1/2 cup
* Salt - acc to taste
* Cinnamon - 1/2 stick
* Cloves - a few
* Cardamom - 2
* Bay leaves - few
* Turmeric powder - optional
* Oil - 1/2 tsp

Lightly fry the paneer cubes before hand and keep them aside. Cut the onion lengthwise into small pieces and slit the green chillies lengthwise. Heat oil in a pan. Add cinnamon, cloves, cardamom, bay leaves to the pan. Add onions, green chillies, turmeric powder and fry them a little. Add fenugreek leaves to the pan and let them cook a little bit. Wash the rice and add enough water for the rice to cook(I usually follow 1:3/2 ratio for rice:water), add the above cooked fenugreek leaves mixture and paneer cubes to rice and let it cook thoroughly. End result tasted almost the same as my mother's, mission accomplished :-)).

Tomato Chutney


Ingredients:


•Tomatoes - 500 gms
•Green chillies - 8
•Sesame seeds - 2 tbsp
•Garlic - 1 or 2 cloves
•Cumin - 1 tsp
•Tamarind paste - 1 tsp
•Salt to taste
•Oil for frying and seasoning

Seasoning :

•Dried red chillies - 2
•Black gram - 2 tsp
•Cumin - 1 tsp
•Mustard seeds - 1 tsp
•Curry leaves few
•Fenugreek seeds - 1/4 tsp
•Oil for frying - 1 tbsp
Preparation:

•Cut tomatoes into two halves and make few slits on green chillies and keep them aside.
•In a pan add 1 spoon oil and fry the green chillies and keep them aside.
•Then fry the tomatoes also on a medium heat till they turn soft as shown above and allow them to cool down.
•In another pan dry fry the sesame seeds till they pop up which will take about one minute.
•Now in a mixer jar add these fried tomatoes, green chillies, sesame seeds, tamarind, 1 tsp cumin, garlic and salt and grind them to make a coarse paste.
•Tomato chutney is ready to be served with hot steamed rice or ulli dosas (Onion dosa).
•Season it if you like. For seasoning, take 2 spoons oil and preheat it and keep the stove on medium heat.
•Add mustard seeds, 1 tsp cumin and black gram and toss them till they pop up.
•Now add dried red chillies and curry leaves and fry them till the seasoning starts smelling good, this will take few seconds only.
•Add the above to the chutney and serve.

Tip : Raw tomatoes tastes amazing for this chutney. Pan fried sesame seeds are optional to this chutney. These are added to give a smoky flavour to the chutney.

Vankaya Dumpala Pulusu (Brinjal and sweet potatoes tangy medley)


Ingredients :


•Brinjal (Aubergine or eggplants) - 250 gms
•Sweet potato - 250 gms
•Onion - 1
•Green chillies - 2
•Tamarind paste - 1 spoon
•Fenugreek seeds - 1 tsp
•Turmeric powder - 1/4 tsp
•Red chilli powder - 1 tsp
•Water - 1 cup
•Oil for frying
•Salt to taste
•Fresh corriander leaves for garnishing
Preparation:

•Chop onions and chillies into small pieces and keep them ready.
•Cut brinjal and sweet potatoes into bigger pieces as shown in the picture above.
•Now in a pan add 3 spoons of oil and preheat it.
•Add fenugreek seeds to the oil and fry it for few seconds, when it starts smelling good and turns golden add chopped onions and chillies and fry them well till they turn golden.
•Add vegetables (brinjal and sweet potato pieces) now to the above and fry them for about 8 minutes.
•Now add turmeric powder, red chilli powder, salt to taste and mix them well.
•Add pulusu to the above. Pulusu or tamarind purie is made by soaking tamarind in water.
•Let it cook in medium heat for about 10 minutes and stop the stove.
•Garnish it with fresh green corriander leaves and serve it hot with hot steamed rice.
Tip: Fenugreek seeds are very important for this recipe as it adds a flavour and aroma to the curry. Add pulusu only when the vegetables are cooked well in the oil.

Dondakaya Chutney


Ingredients:


•Indian ivy gaurd (Tindora or Dondakaya) - 250 gms
•Green chillies - 5
•Dried red chillies - 2
•Garlic - 1 or 2 cloves
•Black gram - 2 tsp
•Cumin - 2 tsp
•Mustard seeds - 1 tsp
•Tamarind paste - 1 tsp
•Curry leaves few
•Salt to taste
•Oil for frying and seasoning
Preparation:

•Chop tindora into small fine pieces and make few slits on green chillies and keep them aside.
•In a pan add 1 spoon oil and fry the green chillies and keep them aside.
•Then fry the fine chopped tindora also on a medium heat till they turn golden and allow them to cool down.
•Now in a mixer jar add this fried tindora, green chillies, tamarind, 1 tsp cumin, garlic and salt and grind them to make a coarse paste.
•Take this chutney in a bowl and keep it aside.
•For seasoning, take 2 spoons oil and preheat it and keep the stove on medium heat.
•Add mustard seeds, 1 tsp cumin and black gram and toss them till they pop up.
•Now add dried red chillies and curry leaves and fry them till the seasoning starts smelling good, this will take few seconds only.
•Add the above to the chutney and serve with rice and ghee.
Tip : Little ripe tindora tastes amazing for this chutney as it gets tangy as it ripens. Remember if it is too ripe then the chutney will taste sweet which is not desirable.

Mushroom Curry


Ingredients:
•Mushrooms - 250 gms
•Onions - 3 nos.
•Green chillies - 3 nos.
•Red chilli powder - 1 tsp
•Turmeric powder - 1/4 tsp
•Salt to taste
•Oil for frying
•Fresh corriander leaves for garnishing

Ingredients for Masala paste:
•Cumin - 1 tsp
•Poppy seeds - 1 tsp
•Corriander seeds - 1 tsp
•Whole cloves - 5
•Cardamom pod - 1
•Ginger - small piece or 1 tsp paste
•Garlic - 2 cloves or 1 tsp
Preparation:

•Wash and cut mushrooms into small pieces or keep them whole if button mushrooms.
•Chop onions and green chillies into small pieces.
•Now in a pan add 3 spoons oil and preheat it.
•Add onions and chillies to the oil and fry till they get golden brown.
•Now add mushrooms, red chilli powder, turmeric powder and salt to taste and fry them for about 5 minutes.
•Add 1/4 cup of water to it and on medium heat let it cook for another 2 minutes.
•Grind the masalas mentioned above into fine paste and add it the curry and let it cook for another 5 minutes.
•Once oil starts oozing out, stop the stove.
•Add fresh chopped corriander leaves for garnishing and serve it hot.

Gongura Mamsam


Ingredients
Mutton-250g-chopped into pieces
Cinnamon-1 inch piece-broken
Bay leaves-2
Cloves-3
Cardamom-4 pods
Anise-2
Onion-2 large
Potato-1 large-cubed
Green chillies-5(slitted)
Tomato-1(optional)
Gongura-100g(cleaned & chopped-usually more quantity is added)
Coriander leaves-a bunch
Cumin seed-1/2 tsp
coriander powder-1tsp
Chilli powder-1 tsp
Ginger-garlic-50g(ground into a coarse paste)
Curry leaves-A sprig
Oil/butter-as required
Salt-as required
Method:
Cook Mutton with half the quantity green chillies, ginger garlic paste,turmeric powder,chilli powder and salt along with potato cubes.Keep it aside.(I pressure cooked it with some water).Now heat oil in a pan.Add curry leaves, bay leaves, cinnamon, cardamom,cloves,star anise.Saute it for a couple of minutes.Add the onion pieces& tomato and saute it till it becomes transluscent.Add the ginger-garlic paste to it and fry till golden brown.Meanwhile cook 'gongura' leaves and chillies separately and grind it to a paste and keep it ready.(I did not grind for I didnt wish the flavour to dominate too much).Add the cooked mutton pieces and salt to it. Add all the powders to the mutton and finally, add the gongura paste and allow it to cook for 4 minutes. Serve it hot with hot rice and drizzle of ghee....Beware!You wouldnt know the rice vanishing from your plate,but the stomach will tell u!!

Tomato Kothimira Pachadi


Ingredients: 4-5 medium sized tomatoes
1 onion, sliced
1/2 cup chopped fresh coriander (adjust)
1/2 tbsp cumin seeds
2 green chillies (adjust)
salt to taste
1 tbsp tamarind paste (optional)
1 tbsp oil
For the tempering/poppu/tadka:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves
pinch of asafoetida (optional)

1 Heat half a tbsp of oil in a non-stick pan. Add the cumin and let them brown. Add the slit green chillis and saute for a few seconds, add the sliced onion and saute for 4 mts on medium heat. Lastly add the chopped coriander and saute further for a mt. Remove and keep aside.
2 In the same pan, add a tsp of oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 4-5 mts). Remove and keep aside.
3 Grind the sauteed onions, coriander, tomato, tamarind along with salt, to a coarse paste adding a few tbsps of water.
5 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground pachadi. Serve with hot idlis or dosas.

Nimmakaya Karam (Spicy powder with lemon)


bengal gram/chana dal - 1/4 measuring cup

urad dal/minapappu - 1/4 measuring cup

methi seeds - 1/4 tsp

hing/asofetida - 1/4 tsp

Dried red chillies - 10 (increase or decrease according to your spice level)

Salt to taste

Lemon juice - 3 tbsps (increase or decrease according to your taste)

Oil - 1 1/2 tsp
1. Heat oil in a pan, fry methi seeds till they turn light brown in color.
2. Add asofetida, urad dal, chana dal, dried red chillies and fry on medium flame till the raw smell of the dals disappears. Take care that the dals don't get burnt. keep stirring continuously. This process takes about 5-7 mts.
3. Switch of the flame. Allow to cool off , add salt and grind it to lightly coarse powder.
4. Mix lime juice, adjust salt and store in an air tight container. Goes well with idly, dosa and even steamed rice too.

Mixed Vegetable Curry


Potato - 1 (cut into cubes)

Yellow Capsicum - 1 (cut to thin slices lengthwise)

Red Capsicum - 1 (cut to thin slices lengthwise)

Carrot - 1 (cut into cubes)

Green peas - 1 cup (boiled)

Cherry tomatoes - 7 (cut into two halves)

Onions - 4 medium size (sliced lengthwise)

Cloves - 5

Elaichi - 1 (cardamom pod)

Cinnamon stick - 1 inch

Ginger - 2 inch

Garlic pods - 2

Bay leaves - 3

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chilly powder - 1 tsp

Garam masala - 1 tsp

Butter/Heavy Cream - 1 tbsp

Water - 1 cup

Salt to taste

Oil - 2 tsps

Coriander leaves - 1 sprig (finely chopped for garnish)

1. Pressure cook vegetables in 2 cups of water till 3 whistles. Once cool, remove and drain excess water. Excess water can be saved and reused at a later stage while adding water to this curry.

2. Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.

3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.

4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 mts on medium flame.

6. Add boiled vegetables, green peas, cherry tomatoes and mix well.
7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.

8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti or chapathis.

Nuvvulu Koora (Sesame Curry)


Sesame seeds (nuvvulu) - 1 cup

Onions - 2 medium sized chopped finely

Coriander seeds - 1 tsp

Jeera/cumin seeds - 1 tsp

Garlic cloves - 4

Curry leaves - 1 sprig

Turmeric - 1/2 tsp

Chilly powder - 1/2 tsp (adjust according to your spice level)

Salt to taste

Oil - 2 tsps

How to ....

1. Grind garlic, coriander seeds, and jeera coarsely. To it add sesame seeds and grind to a coarse powder. Set aside.

2. Heat oil in a kadhai, add curry leaves, chopped onions and turmeric. Allow the onions to turn light brown in color.
3. Reduce the heat to medium, add ground sesame powder, salt to taste and fry for about 8 mins so that the curry doesn't stick to the pan.
4. Add chilly powder and fry for another 5 mins on low flame till the curry turns golden brown .
5. Serve hot with steamed rice, a dollop of ghee and I bet u'll luv it.

Maida Chips


All purpose flour/Maida - 2 cups Water - 1/2 cup
Salt - 1 tsp
ajwain/carmom seeds - 1 tsp
ghee - 1 tsp
oil for deep frying
1. Take a large bowl and mix maida, salt and ajwain seeds. Add ghee and to this and mix well .
2. Make a well in the center and add water slowly while mixing, till it forms a pliable dough.
3. Knead the dough till smooth (about 4 - 5 mts), cover and leave it for 10 - 15 mts.
4. Divide the dough into 2 halves and roll out into thin puris.
5. Cut each puri into long strips 1 cm wide and then again diagonally into diamond shape.
6. Heat oil in a deep kadhai (To check if oil is ready for frying, a pinch of dough dropped in should pop up/float immediately on top) and fry these diamonds in batches till golden brown
7. Serve with a hot cup of tea or soup of your choice. These can be stored in air tight containers and their shelf life is longer too.

Cauliflower Masaledar


Ingredients

cauliflower - 1 (cut them into florets)

onions - 2 (chopped)

capsicum - 1

tomato - 1 (chopped)

cloves - 3 (lavangalu)

elaichi - 1

dalchini - 1 small stick (cinnanmon stick)

poppy seeds - 2 tb sps (khus khus)

dhaniyalu - 1 tb sp (coriander seeds)

jeera - 1 tsp

ginger - 1 inch piece

garlic - 2 cloves

chillie powder - 1 1/2 tb sps

salt to taste

oil - 3 tb sps

Preparation

1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.

2. Drain water and set aside.

3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.

4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniyalu, jeera, ginger and garlic, fried onions and capsicum to smooth paste. set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chillie powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice, chapathis or roti.

Goruchikkudu Curry


Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.
6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.

Prawns Fry


Ingredients:
2 lb prawns (cleaned)
1 big chopped onion
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
3 tbsp cashewnuts
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole garam masala powder
2 tbsp finely chopped coriander leaves for garnish

Method:
1. Add 2 cups of water to prawns and bring to a boil and cook for more 10 minutes on low heat, drain and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add cashewnuts and curry leaves, saute for few seconds on low heat, add finely chopped onions, fry till transparent.

3. Add turmeric powder and ginger garlic paste, saute for few more seconds, add cooked prawns, mix, covered, stirring between, cook for 10 minutes.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, covered, stirring between, cook for 10 minutes.
5. Remove the lid, cook till completely dry and finally add finely chopped coriander leaves and turn off the heat.

6. Yummy prawns fry is ready to serve. Serve with white rice.