Venna Undalu (Sweet Balls)

Ingredients:

1) Maida (Maida Pindi) = 1 Cup.
2) Butter = 1 Tbl Spoon.
3) Rice Flour (Biyyam Pindi) = 1/4 Cup.
4) Salt = 1 Pinch
5) Oil = For deep fry
6) Sugar = 3/4 Cup.
7) Water = 1/4 Cup.
8) Cardamom Powder (Yelakulu)  = 1 Tea Spoon.
9) Baking Soda = 1 Pinch

Method:

1) Take a bowl add Maida, Rice Flour, Salt and Baking Soda and mix them well.
2) Then add melted butter and water to make a soft dough and cover with wet cloth and leave aside for an hour

3) After 1hour remove the cloth and make small balls out of this dough and leave them in a plate

4) Now take a wide pan heat the Oil
5) Now put these balls into the Oil slowly and fry in a low flame till they turn to golden brown colour

6) Take a heavy bottom pan add Sugar and water 1/4 Cup  and mix well then stir continully until it form string
7) Now add Cardamom Powder in to the Sugar syrup
8) Now add the balls into the syrup and remove them
8) Continue with other balls in the same way

 9) Let them cool and then kept in air tight box

Note:
1) Be carefull when you fry the balls some times they may break

Gulab Jamuns

Ingredients:

1) Ready made Gulab Jamun Mix = 1Cup 200gms (MTR)
2) Milk = 2 Tbl Spoons
3) Oil/Ghee = For deep frying

Ingredients For Syrup:

1) Sugar = 1 Cup
2) Water= 2Cups.
3) Elachi Powder = 1/2 tea spoon

 Method:

1) Take a wide bowl mix Jamun powder with milk and warm water the dough must be very soft and smoothy.
2) Take Sugar and water into wide vessel heat the solution until sugar dissolves, then add elachi to it.
3) Stir the sugar syrup till it becomes little thicker (syrup should not become too thicky)
4) Take dough and prepare small balls

5) Pour oil for deep frying in heavy thick bottom kadi (Pan)  keep it on stove to heat oil, drop each ball into ghee / oil for deep fry them evenly till they turn to golden colour

6) Soak Deep Fried Jamoons in sugar syrup prepared in steps 2 and 3

Tips :

1) After preparing the dough cover with wet cloth

2) Deep fry Jamuns in Oil / Ghee fry on low heat other wise only outer part will be fried and not inner part.

3) Jamuns will be very soft, if we placed lid on the vessel while soaking.

Ginger Pickle (Allamu Pickle)

Ingredients:

1) Ginger = 150gms
2) Red Chillies = 14-15 Pieces
3) Cumin Seeds = 1/2 Tea Spoon.
4) Jaggery (Bellam) = 75gms
5) Tamarind = 75gms
6) Oil = 1 1/2 Tbl Spoon.
7) Urad Dal = 1 Tbl Spoon.
8) Bengal Gram (Pachisenagapappu) = 1 Tbl Spoon
9) Salt = Acc to taste.

For Tempering:

1) Oil = 1 Tbl Spoon.
2) Mustard Seeds = 1 Tea Spoon
3) Cumin Seeds = 1/2 Tbl Spoon
4) Red Chillies = 1 Piece
5) Curry Leaves = 1Spring
6) Asafoetida = 1/2 Tea Spoon

Method:

1) Peel off skin on Ginger and wash in cold water and chop them into small pieces
2) Take a small pan add 1 1/2 Tbl Spoon of oil after heating it add Urad dal ,Bengal Gram and Red Chillies
and roast them until they turn into golden colour
3) In the same pan fry chopped Ginger for 1 min and keep them aside
4) Soak Tamarind in hot water for about 1/2 hour
5) Grind chopped Ginger, Red Chillies and soaked tamarind to a coarse paste
6) Grind Urad Dal, Bengal Gram, Jaggery, Salt with little warm water to fine paste
7) Finally garnish

Sabudana vada(Saggu biyyam vada)

Ingredients:

1) Sabudana (Saggu biyyam) = 1Cup
2) Curd = 1/2 Cup (Sour)
3) Rice Flour = 3/4 Cup.
4) Maida = 1/4 Cup.
5) Green Chillies = 6 Pieces.
6) Ginger = Small Piece.
7) Coriander Leaves = 3 Tbl Spoons
8) Cumin Seeds = 1/2 Tea Spoon.
9) Onion = 1 (Big) Chopped.
10) Baking Soda = 1Pinch.
11) Salt = Acc to taste.
12) Oil = For frying.

Method:

1) Soak Sabudana in curd for about 3-4hrs
2) Take a wide bowl add soaked Sabudana and add all the above items except oil
3) Take a pan add Oil for deep fry and heat it
4) Make small balls from the dough prepared in the step 2, take a cover and apply little oil / water to avoid stickiness while pressing these balls gently to flatten the dough to prepare Vada as shown in the figure below,
5) Drop this flattened dough gently in a pan with hot oil
6) Fry on both sides till they turn to golden colour
7) Spread them on tissue paper to remove excess oil
8) Serve with Allam Pachadi / Ridge gourd tomato pachadi

Karivepaku / Curry Leaves Rice

Ingredients:

1) Rice (Vudikina Biyyamu / Annam) = 2Cups.(Boiled rice)
2) Green Chillies (Pachimirapakayallu) = 2-3 Pieces
3) Black pepper (Mirayalu) = 3pieces
4) Urad Dal (Minapappu) = 1 Tbl Spoon
5) Bengal Gram (Pachi Senagapappu)= 1 Tbl Spoon.
6) Coconut Powder (Kobbari Podi)= 1 Tbl Spoon. (Grated Wet Coconut )
7) Red Chillies (Yendu Mirchi)  = 2Pieces.
8) Tamarind (Chinta Pandu) = Small Piece
9) Cashew Nuts (Jeedipappu) = 5-6 Pieces
10) Fresh Curry Leaves (Karivepaku ) = 1/2 Cup
11) Oil = 1 1/2 Tbl Spoon.
12) Mustard Seeds (Avalu) = 1/2Tea spoon
13) Water = 4Cups.
14) Asafoetida (Inguva) = 1Pinch.

Method:

1) Wash and dry the Curry Leaves on a paper towel
2) Take a non stick pan add 1 Tbl spoon of oil after heating it fry Cashew nuts on a medium flame and keep them aside
3) In the same pan fry the Tamarind and keep them aside
4) In the same pan fry Urad dal, Bengal Gram, Black Pepper, Green Chillies, Mustard seeds, Red Chillies to light brown colour and keep them aside
5) In the same pan fry Curry leaves till the moisture evoparates from the leaves and keep them aside.
6) Grind the Curry Leaves and Tamarind to little coarse powder. (instead of smooth / fine powder)
7) In the same pan add all the fried items then add coconut powder Cashew nuts, Inguva then add rice, Curry Leaves powder and salt and mix well
8) Cook on a medium flame 2-3 minutes
9) Serve Karivepaku Rice with raitha

Good to serve for Diabetes patients

Tomato Rice

Ingredients:

1) Rice (Biyyamu)= 2 Cups (Raw rice).
2) Tomatoes = 4 Medium size.
3) Potatoes (BangaluDumpa, Aloo gadda) = 2 Medium size
4) Onions (Ullipayalu) = 2 Medium size.
5) Ginger (Allamu) = Small Piece.
6) Garlic (Vellulli, tella gadda) = 4 Pearls.
7) Bay Leaves (Biryani aaku) = 2 Leaves
8) Cinnamon (Dalchini Chekka)= 1/2 inch piece.
9) Green Chillies (Pachimirapakayallu) = 4 Pieces.
10) Cloves (Lavangalu)= 2
11) Salt = Acc to taste.
12) Turmeric powder (Pasupu) = 1/2 Tea spoon.
13) Chilly Podwer  (Karamu) = 1/2 Tea spoon.
14) Mint leaves (Pudina)= Handfull
15) Oil = 2 Tbl  Spoons.
16) Coriander Leaves (Kottimera) = 2 Tbl Spoons.
17) Dhaniya Powder (Dhaniyalu)= 1/2 Tea spoon.
18) Garam Masala = 1/2 Tea Spoon.
19) Water= 4 cups.
20) Green Peas (Pachhi Bataneelu) = 3 Tbl spoons

Method

1) Grind Ginger,Garlic,Green Chillies to paste and keep them aside.
2) Then chop Tomatoes,Potatoes,Onions length wise.
3) Take a wide vessel or cooker add 2tbl spoons of  oil  after heating it add bay leaves, Cinnamon, Cloves
and fry them for a min then add grinded (Ginger,garlic&green chilli) paste and fry for about 5 min then add potatoes,Green Peas onions fry for 10 min ( to saute )
4) Then add  Turmeric powder, Chilly powder, Dhaniya powder and Garam masala and fry for a min
then add Tomatoes add cook until the rawness of vegetables disappears then add mint, corriander leaves fry for a minute, till they become to slightly thick paste then add raw rice and mix well, if required add some salt add 4 cups of water add put weight on it and cook until 3 whistles.
After the pressure is released pull out the cooked rice add coriander leaves for garnishing.

Tomato Rice is ready to serve.

Serve with Raita
1) Curd (Perugu) = 1 Cup.
2) Onions (Ullipayalu) = 1 (Cut into small pieces)
3) Green Chillies = 1 piece.
4) Salt = Acc to taste.

Popu:

1) Oil= 1/2 teaspoon
2) Urad dal= (Minapappu)1/2 Teaspoon
3) Cumin seeds (Jeelakara)= 1/2Tea spoon
4) Mustard seeds (Avalu)= 1/2Tea spoon
5) Red Chillies(Yandu Mirchi) = 1 Piece
6) Curry Leaves (Karivepaku)= 1Spring
7) Inguva = 1Pinch

Method:
1) Take a small pan add some oil after heating it fry all the above items and mix them in Curd

Veg Kurma

Ingredients

1) Tomatoes = 2.
2) Carrot = 1
3) Potato = 2(Big)
4) Beans = 5-6  Pieces
5) Onions = 2
6) Fresh Coconut = 1Cup(Cut into small pieces)
7) Ginger garlic Paste(Allamu Velluli Paste)  = 1/2 tea Spoon.
8) Poppy Seed (Gasagasalu) = 2 Tblspoons
9) Cashew Nuts(Jeedipappu) = 5 Pieces.
10) Dhaniya Powder (Dhaniyalu Powder) = 1/2Tblspoon.
11)Garam Masala = 1/2 Tbl Spoon.
12) Red Chilli Powder(Yandu mirchi powder) =  1/2 Tbl Spoon.
13)Salt = Acc to taste
14) Turmeric Powder(Pasupu) = 1/2 Tbl Spoon.
15) Oil = 2 Tbl Spoons
16) Green Chillie(Pachimirapakayallu)  = 2 Pieces.
17) Coriander Leaves(Kottimera)  = 2 Tblspoons
18) Cloves(Lavangalu) = 2-3 Pieces.
19) Cinnamon (Dalchini Chekka) = Small Piece.
Method

1) Cut the  Onions,Tomatoes,Green Chillies,Carrot, Beans,Potato in lengtrh wise
2) Take a small pan fry Poppy Seeds and keep them aside
3) In the same pan fry Cashew nuts and keep them aside
4) Grind the Poppy Seeds and Cashew nuts
5) Grind the Coconut Pieces and Green Chillies add some water  to get smooth consistency
6) Take heavy bottomed vessel add 2tbl spoons of oil after heating it add Bay leaves,Cloves,Cinnamon Garam Masala,Turmeric Powder,Dhana powder,Chilly Powder  fry for 1 min then add  Potato,Carrot,Beans and put the lid on it and cook until it become soft then add Tomatoes,Onions Ginger Garlic Paste and fry for about 10 min
7) In the same vessel add coconut paste salt and cook for about 5 min

8) Garnish with coriander leaves.
9) Serve with Chapati or Roti.

Folded Chapati

Ingredients:

1) Wheat flour = 2 Cups.
2) Water =  Boiled water.
3) Sugar = 1/2 Tea Spoon.
4) Curd = 1 Tbl Spoon.
5) Ghee = 1 Tbl Spoon.
6) Salt = Acc to taste.
7) Oil = 2Tbl Spoon

Method

1) Take a bowl add  2 Cups of wheat Flour, Salt, Ghee,Curd,Sugar and mix well.
2) Add adequate amount of boiled water to knead smooth dough
3) The dough should not be too sticky.
4) And keep them a side for 1hr.
5) Make equal sized small balls and roll them out on a rolling board

  6) Add 1/2 tea spoon of Ghee/Oil and spread on chapati and fold into half

7) Then again fold  into triangle

8) Then dip the triangle into Wheat flour and roll it

9) Take a pan add 1/2 tbl spoon of oil and fry on both sides.

Wheat Flour Barfi

Ingredients:

1) Wheat Flour (Goduma Pindi)  = 1 Cup.
2) Sugar = 1Cup.
3) Water = 1/4 Cup.
4) Cardamom Powder (Yalakulu) = 1/2 Teaspoon.
5) Cashew Nuts (Jeedi Pappu) = 5- 6 Pieces.
7) Ghee = 1/2 Cup.

Method:


1) Take a wide pan add 1 Tbl spoon Ghee fry Cashew nuts till they turn to golden color and keep them aside in a bowl.
2) In the same pan add remaining Ghee, roast the Wheat flour on a medium flame, colour of wheat flour changes to little brownish, keep stirring continuously while roasting, you can switch off the stove when you smell the aroma in the kitchen.

3) Take a wide vessel add Sugar, Water and Cardamom Powder, mix them well and heat on a stove to make a thin syrup.
4) When you get a fine string form from the syrup prepared in above step, switch off stove. (you can observe fine thin string formation when you stretch the syrup between your fingers)
5) Mix the roasted Wheat Flour in the sugar syrup and mix well without forming any lumps.
6) Cook the wheat flour for about 10min and then switch off the stove.
7) Apply Ghee on a plate and spread the cooked wheat flour on the plate evenly and leave that for some time till that becomes cool.
8) Take a knife and cut into pieces in any shape you want

9) Finally garnish with fried Cashew nuts on the pieces.

Rawa Kesari

Ingredients:


1) Sooji Rawa (Upma Rawa) = 1Cup.
2) Sugar = 1 Cup.
3) Water = 1 Cup.
4) Milk = 1 1/2 Cup.
5) Cardamom Powder (Yalakulu) = 1/2 Tea Spoon.
6) Orange Food Colour = 1 Pinch.
7) Ghee = 3 Tbl Spoons.
8) Cashew Nuts(Jeedi Pappu)  = 7-8 Pieces.

Method:

1) Take a wide Pan add some Ghee and fry Cashew nuts in it and keep them in the bowl.
2) In the same Pan add Upma Rawa and roast it, slowly the colour of Rawa changes and you get nice aroma as it gets roasted (Do not over roast).
3) Transfer this roasted Upma Rawa in a plate then add sugar in the same plate and mix them well and keep aside.
4) In the same pan add Orange food colour, water, Milk, Cardamom Powder and boil once or twice.
5) Then add roasted rawa and Sugar mixture in the Milk and boiling water pan and mix well without forming any lumps and then put the lid on it and cook for 4-5 minutes or until the rawa gets cooked and then switch off the stove.
6) Then apply some Ghee on a plate and spread kesari (cooked Rawa) into plate.
7) Take a knife and cut into pieces in any shape you want.
8) And garnish with fried Cashew nuts.

Note: For preparing Kesari, better use non stick pan or heavy bottomed vessel

Poornam Boorelu

Ingredients:

1) Rice = 2 Cups.
2) Urad Dal (Minapappu Gullu)  = 1Cup.
3) Bengal Gram (Pacchi  Senagapappu) = 1/2 Cup
4) Jaggery (Bellam) = 1/2 Cup.
5) Cardamom Powder (Elachi) = 1/2 Tea Spoon.
6) Salt = Acc to taste.
7) Oil = Deep fry.

Method:

1) Cook Bengal Gram with 1 cup of water in pressure cooker and wait for 3 whistles to come up.
2) After pressure is released drain excess water from Bengal Gram dal after it is cooked.
3) Then grind dal and Jaggery separately and grind them again together, this mixture should not be very thicky, you should be able to prepare a small Lemon size round balls and keep them aside.
4) Soak Rice and Urad Dal for 4-5 hrs then grind to fine paste by adding very little water, it should be like a thick dosa batter, add a pinch of salt and mix well and keep aside for an hour.
5) Take a wide pan pour some oil after heating it take a small Lemon size (Bengal Gram Dal + Jaggery) balls dip each ball in the batter prepared in the above step and let it coat evenly and place this batter coated balls in the oil and deep fry it.
6) Gently fry one after the other, you can find the batter around those small laddu's is cooked / fried properly as they turn to light brown color.
7) Poornam Boorelu are ready to serve.

 

Ravva Laddu

Ingredients:

1) Upma Ravva (Sooji / Bombay Ravva) = 1Cup.
2) Sugar = 3/4 Cup.
3) Ghee = 3 Tbl Spoon.
4) Milk = 4 Tbl Spoons.
5) Cashew Nuts = Few.
6) Cardamom Powder (Elachi) = 1 Tea Spoon.
7) Grated Coconut = 1/4 Cup (Wet Coconut)
8) Raisins (Kissmiss (Dry Fruits)) = Few (Optional).

Method:

1) Take a small pan add 1 Tbl Spoon of Ghee, fry the Cashew Nuts till they turn to golden colour and remove them from pan and keep them aside
2) In the same pan add  Upma(Sooji) Ravva and roast for about 8-9 minutes, till you smell nice aroma around your kitchen also Sooji turns to light brown shade, remove Sooji from pan and then spread in a wide plate.
3) In the same pan fry wet Coconut  for a minute and keep aside.
4) Take a vessel add Sugar, Roasted Rava, Roasted Coconut, Elachi, Ghee and few drops of milk, mix them well as shown in the fig

5) Prepare small Laddu's using both your hands and decorate with roasted Cashew Nut on top of Laddu.
6) Prepare Laddu little careful and take them on to a serving plate, after few minutes they will come to normal temperature and these Laddu's can be stored in a airtight containers.

Vermicelli Halwa (Semiya Kesari)

Ingredients:

1) Vermicelli (Semiya) = 1Cup.
2) Water = 1 Cup.
3) Milk (Boiled) = 1 Cup.
4) Sugar = 3/4 Cup.
5) Orange Food Colour = 1 Pinch.
6) Ghee (Manchi Neyyi)  = 2 Tbl Spoon.
7) Cashew Nuts (Zeedi Pappu) = 6 Pieces.
8) Cardamom Powder (Yaalukalu) = 1/4 Teaspoon.
9) Badam = 5-6 Pieces.(Optional).

Method:

1) Take a wide pan add 1 Tbl Spoon of Ghee and roast Vermicelli for about 2 Min and keep aside.
2) Take a small vessel add water and Milk and a pinch of food color boil once or twice.
3) Then add Vermicelli and put the lid on wide pan, cook until it become soft.
4) Then add Sugar, Cardamom Powder in the same wide pan and cook for about 3 Min.
5) To check if Vermicelli Halwa is ready, separate little Vermicelli Halwa from the wide pan let that become cool enough to touch, you can see a string formation / sticky feel when you touch Vermicelli between your fingers.
5) Take a small pan add 1 Tbl Spoon of Ghee, fry Cashew Nuts, Badam and mix them well in Semiya Kesari
Note: 1) Don't fry Vermicelli too much, as you may not get the color you expect.
         2) Don't cook Vermicelli too much, it may become sticky (like Dough / Mudda).

            

Thotakura (Amaranthus) Pulusu

Ingredients:

1) Amaranthus Leaves (Thotakura Akkulu) = 2 Cups.
2) Besan (Senagapindi) = 2 Tbl Spoon.
3) Jaggery (Bellam) = 1 Tbl Spoon.
4) Bengal Gram (Pachi Senagapappu) = 2 Tbl Spoon.
5) Red Chilly Powder (Karamu) = 1 Tbl Spoon.
6) Oil (Nune) = 1 Tbl Spoon.
7) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces.
8) Onion (Vullipayalu) = 1 Piece.
9) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
10) Salt = Acc to taste.
11) Tamarind (Chinta Pandu) = Small Lemon Size.
12) Asafoetida (Inguva) = 1Pinch.



Method:

1) Soak Bengal Gram in a cup of  water and keep a side.
2) Soak tamarind in water for about 10-15 Min and squeeze tamarind to extract pulp out of it.
3) Remove the stems of Amaranthus Leaves and chop the leaves and keep them a side.
4) Clean Amaranthus Leaves once or twice and drain out excess water.
5) Chop Onions and Green Chillies.
6) Take a small vessel add Amaranthus Leaves, Green Chillies, Onions, soaked Bengal Gram add some water and put the lid on it and cook until they become soft.
7) Add extracted Tamarind pulp, Jaggery, Salt, Turmeric Powder, Red Chilly Powder and cook
for about 5 min to prepare pulusu.
8) Add Besan and water in a small bowl and mix well to avoid besan crumbs, finally mix this solution with pulusu prepared in above step. Then cook until pulusu becomes little thicker.
9) Add Popu for pulusu prepared above

Serve hot with Papad or any crispy item with white rice.

Maida Biscuts

Ingredients:

1) Maida = 2 Cups.
2) Salt = Acc to taste.
3) Ghee/Butter = 1 Tbl Spoon.
4) Chilly Powder = 1 Tbl Spoon.
5) Sesame Seeds (Nuvvulu) = 2 Tbl Spoon.
6) Oil = For Frying
7) Cumin Seeds (Jeelakara) = 1 Tbl Spoon.
8) Rice Flour = 3 Tbl Spoons

Method:

1) Take a small bowl add all above items except Oil and mix well.
2) Then add adequate amount of water to knead smooth dough .
3) The dough should not be too sticky .
4) Keep the dough set for about 10 min.
5) Divide the dough into large Lemon size balls and roll them into slightly thick Chapathis.
6) Cut the Chapathis into Squares or Diamonds (as shown in the fig)

7) Take a wide vessel add some oil after heating it add all the squares and deep fry on a medium flame for about 3 Min then increase the flame and deep fry until they turn to light brown colour (as shown in the fig).

8) And spread them on a tissue paper that will absorbs excess oil.

9) Once the Biscuts are prepared let them cool off for few minutes, store them in a air tight box to retain the crispiness for a longer time.

Coconut Jaggery Laddu (Kobbari Undallu)

Ingredients:

1) Fresh Grated Coconut = 1 Cup.
2) Cardamom (Elachi) = 1/2 Tea Spoon.
3) Jaggery = 1 Cup(Cut into small pieces).

Method:

1) Take a wide vessel add Coconut, Jaggery and cook on a medium flame.
2) In few minutes Jaggery will start melting and let Coconut cook well in Jaggery syrup.
3) Some times the mixture of Jaggery and Coconut becomes dry then sprinkle little water
4) Cook until the mixture becomes thick.
5) Then add Cardamom powder.
6) Switch off the stove and keep vessel aside.
7) Spread the mixture in a wide plate.
8) Then apply Ghee on your palm and start making small size round shape balls with the mixture.

Note: Don't cook Jaggery and Coconut for too long, the mixture will becomes too hard.

Water Amaranthus Leaves(Ponnaganti Aaku Fry)

Ingredients:

1) Water Amaranthus Leaves (Ponnaganti Aaaku) = 2 Cups.
2) Garlic (Velli Vulli) = 7 Flakes.
3) Green Chillies (Pachi mirapakayallu) = 4Pieces.
4) Toor Dal (Kandhi pappu) = 1/4 Cup.



Method:

1) Clean the Ponnaganti Aaku once or twice with water.
2) Take a small vessel add some water and cook until the leaf becomes soft and then add some salt and drain out.
3) Then cook the Toor Dal separately and drain it.
4) Then squeeze the excess water from boiled Ponnaganti leaves and Toordal and keep them a side.
5) Take a small pan add some oil after heating it add seasoning items and fry Green Chillies, Garlic then add
boiled Toordal Ponnaganti Leaves and fry for 2 Minutes.

Note: Don't cook Toordal and Ponnaganti Leaves too soft.

Serve with hot plain rice OR chapati.

Peeled Skin Ridge Gourd Onion Curry

Ingredients:

1) Beerakaya(Ridge Gourd) Pottu = 2 Cups.
2) Onion = 1 Piece.
3) Salt = Acc to taste.
4) Chilly Powder = 1/2 Tbl Spoon.
5) Oil = 22 Tbl Spoons.


Method:

!) Peel the skin of Ridge Gourd and clean once or twice.
2) Cook the peeled skin of ridge gourd in pressure cooker (add little water in vessel along with peeled skin of ridge gourd before cooking) for about 3 whistles.
3) After the pressure is released drain out the excess water and keep them aside.
4) Then again squeeze excess water from boiled peeled skin of  Ridge Gourd (Beerakaya Pottu)..
5) Take a small pan add oil after heating it add seasoning items then add onions after frying it add boiled Beerakaya pottu, Chilly Powder and salt and fry for about 5 min to remove the excess water and wetness if any.

  Serve with hot plain rice or chapati.

China Grass (Junnu Gaddi) Halwa

Ingredients:

1) Sugar = 6 Tbl Spoons.
2) Milk = 1 Ltr.
3) Cashew Nuts= 5-6 Pieces.
4) Water = 1 Cup.
5) China Grass (Agar Strands) = 1 Packet.

Method:

1) Cut China Grass into small pieces with scissors.
2) Soak China Grass in a cup of water for about 30 min.
3) Then boil 1 litre milk until it reduces to 800 ml on a low  flame.
4) Then squeeze out china grass and remove from water .
5) Then add in a boiling Milk until the china grass dissolves.
6) Then add sugar and mix well without forming any lumbs and then switch off the stove immediately.
Optionally, you can add color at your choice.
7) Pour this milk in cups or in a wide a plate and allow to set for about 15 -20 min.
9) And cut into squares or diamonds.
10) Decorate with dry fruits to make tasteful .
11) Chill it refrigerator and enjoy it cool.

Coconut Rasam (Kobbari Rasam)

Ingredients:

1) Yellow Moong dal  (Pesara Pappu) = 1/2 Cup.
2) Green Chillies (Pachhi Mirapakayallu) = 3-4 Pieces (Cut into length wise).
3) Turmeric  Powder ( Pasupu) = 1/4 Spoon.
4) Coriander Leavs (Kottimera) = 1Tbl Spoon.(Optional).
5) Salt = Acc to taste.
6) Lemon = 1 big size.
7) Coconut (Brown colored which has more flesh) = 1
8) Coconut Milk = 2 1/2 Cup
9) Chilly Powder (Karamu) = 1/4 Spoon.
10) Oil = 1Tbl Spoon 

How to prepare Coconut milk

1) Cut the Coconut into pieces.
2) Then grind the Coconut pieces by adding some water and then filter and squeeze using muslin cloth

Method:

1) Clean Yellow Moong Dal once or twice.
2) Cook in a pressure cooker by adding some water for about 4 whistles.
3) After the pressure is released from cooker add Coconut Milk, Salt, Green Chillies, Turmeric Powder, Red Chilly Powder if needed, add some water and boil for about 10 min and garnish with popu and keep aside.
4) Let that cool for some time and squeeze lemon juice.

 Serve with hot rice and papad

Raw Mango Ravva Pulihora (Mamidikaya Ravva Pulihora)

Ingredients:

1) Broken Rice = 2Cups.
2) Water = 4 Cups.
3) Green Chillies (Pachi Mirapakayalu).= 6-7 Pieces.
4) Turmeric powder (Pasupu) = 1/2 Tbl Spoon.
5) Ground nuts (Veru Senaga Pappu) = 3Tbl Spoons.
6) Red Chillies (Endu Mirapakayalu) = 3 Pieces.
7) Salt = Acc to taste.
8) Curry Leaves (Karivepaaku) = 2 Springs.
9) Oil = 3Tbl Spoons.
10) Mustard Seeds (Aavalu) = 1/4 Tbl Spoons.
11) Bengal Gram (Pachi Senaga Pappu) = 2 Tbl Spoons.
12) Urad Dal (Minapappu) = 2Tbl Spoons.
13) Cumin Seeds (Jeelakara) = 1/4 Tbl Spoon.
14) Sour Raw Mango (Mamidikaya ) = 1 1/2 (Grated Mango)
15) Asafoetida (Inguva) = 1/4 Tbl Spoon.
16) Cashew Nuts = 5- 6 Pieces

Method:

1) Clean the Mango and peel the skin of Mango and grate.
2) Take a vessel, add 4 Cups of water, Turmeric Powder, Salt, 1 Table Spoon of oil and boil once or twice and then slowly pour / add broken Rice and mix well and cook in pressure cooker for about 4 whistles.
3) After the pressure is released, spread this cooked broken rice in a wide plate.
4) Take a small pan add 2 Table Spoons of oil after heating add Mustard Seeds after they start spluttering, add Ground nuts and fry them for a while, then add Bengal Gram, Urad Dal, Green Chillies, Red Chillies,Cumin Seeds, Curry Leaves and Inguva and fry them until they turn to golden colour, finally add Cashew nuts.
5) Finally add grated Mango and fry for 2 min
6) Now add cooked Broken rice and mix well.

This is a festive dish too

Pesara Kattu

Ingredients:

1) Yellow moong dal (Pesarapappu) = 1Cup.
2) Green Chillies (Pachhi Mirapakayallu) = 4-5 Pieces.
3) Coriander Leaves (Kottimera) = 2 Tbl Spoon.
4) Turmeric Powder (Pasupu) = 1/4 Spoon.
5) Chilly Powder (Karamu) = 1/4 Spoon.
6) Ginger = 1 Tbl spoon.
7) Water= 3 Cups.
8) Lemon = 1 Big Size.
9) Salt = Acc to taste.


Method:

1) Clean the Moong Dal once or twice.
2) Cook the Moong Dal in pressure cooker adding Water, Green Chillies, Turmeric Powder and Ginger for about 4 whistles.
3) After the pressure is released add some Salt and  Chilly powder, Coriander leaves for about 10 min
4) Garnish with popu.
5) Let that become cool for some time and squeeze little lemon

Serve Pesara Kattu with Hot Rice and Papad

Challa Kura (Majjiga Pulusu)

Ingredients:

1) Sour Butter Milk = 2 Cups.
2) Green Chillies (Pachhi Mirapakayallu) = 7-8  Pieces.
3) Ginger = 2 Tbl Spoons.
4) Garlic = 4-6 Flakes
5) Coriander Leaves (Kottimera) = 2 Tbl Spoon.
6) Water = 1/4 Cup
7) Besan Powder = 2 Tbl Spoon.
8) Salt = Acc to taste.
9) Bottle Gourd ( Sorakaya) = 13  - 14 Pieces

10) Turmeric Powder (Pasupu) = 1/4 Spoon.


Method:

1) First mix 2 Tbl Spoons of Besan in Butter milk .
2) Then add turmeric powder.
3) Garlic should be seasoned (should not season for too long, seasoning is just to remove rawness)
4) Peel the skin of  Bottle Gourd (Sorakaya) and cut into pieces, add water and cook in pressure cooker for about 3 whistles.
5) Then grind Ginger, Green Chillies, Cumin Seeds and Salt.
6) Mix this paste with Butter Milk by adding Sorakaya, seasoned garlic (as given in step 3) and Coriander leaves and boil for about 10 min.
6) Garnish with Popu.

 

Can be served with chapati as a substitute for Raitha, who likes little sour taste can try this. This is my favorite dish, I like it very much with  Mamidikaya (Mango) / Vusirikaya (Indian gooseberry) pickle rice

Carrot Coconut Curry (Carrot Kobbari Curry)

Ingredients:

1) Carrot = 5 Pieces.
2) Grated Coconut = 1/4 Cup.
3) Green Chillies =(Pachimirapakayllu)=  4 Pieces.
4) Salt = Acc to taste.

Popu:

1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel skin of Carrots and clean once or twice
2) Cut the carrots into small pieces.
3) Take a small pan add some oil after heating it add seasoning / popu items then add carrots, Green Chillies  and some water add put the lid on it, cook until carrot becomes soft and then add salt to it.
4) Finally add grated Coconut and fry for a minute

Can be served with hot plain Rice OR Chapati.

Peeled skin Ridge Gourd Curry (Beerakaya Pottu Kura)

Ingredients:

1) Toor Dal = (Kandipappu) = 1/2 Cup.
2) Green Chillies =(Pachimirapakayallu)=  4 Pieces.
3) Beerakaya Pottu = 2 Cups.
4) Salt = Acc to taste.
5) Garlic = (Velli Vulli) = 8-9 Flakes.

Popu:
1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel the skin of Ridge Gourd and clean once or twice with water.
2) Cook the peeled skin of Ridge Gourd in pressure cooker (add little water in vessel along with peeled skin of Ridge Gourd before cooking) for about 3 whistles.
3) After the pressure is released, drain out the excess water and keep aside.
4) Cook Toor dal seperately, this should not be very soft, drain out excess water if any, and keep aside.
5) Then again squeeze excess water from boiled peeled skin of Ridge Gourd (Beerakaya Pottu) and toordal.
6) Take a small pan add some oil after heating it, add seasoning / popu items then fry Garlic and Green Chillies, then add cooked Toor Dal and Beerakaya Pottu add some salt and fry for a minute to remove the excess water and wetness if any.

 Serve with Hot plain rice OR Chapati.

Raw Mango Rice (Mamidikaya Pulihora)

Ingredients:

1) Rice = 1 Cup.
2) Mango (Grated) = 1  1/2 Cup (Adjust according to sourness of Mango).
3) Ground nuts = 2 Tbl Spoons.
4) Green Chillies (Pachhi Mirapakaya) = 5-6 Pieces.(Cut into length wise)
5) Cashew nuts (Optional ) = 3-4 P ieces.
6) Water = 2 Cups.
7) Turmeric Powder (Pasupu) = 1/4 Tbl Sppon.
8) Inguva = 1/4 Tea Spoon
9) Salt  = Acc to taste.

Popu:

1) Oil = 2 Tbl Spoon.
2) Mustard Seeds (Aavalu) = 1/4 Spoon.
3) Cumin Seeds (Jeela karra) = 1/4 Spoon.
4) Red Chillies (Endu Mirapakayalu) = 1- 2 Pieces.
5) Curry Leaves (Karivepaaku) = 1 - Spring.
6) Bengal Gram (Pachhi Senagapapu) = 2 Tbl Spoon.


Method:

1) Peel skin of mangoes and grate them.
2) Cook rice in Pressure Cooker for about 4 whistles (Add 1 Tbl spoon of Oil before cooking rice so that rice will not stick to each other) once rice is cooked, spread in a wide plate and keep aside for sometime.
3) Take a small pan add 2 Tbl spoons of oil to fry Ground nuts, Green Chillies, Bengal Gram after frying lastly sprinkle some turmeric powder. Add this fried mixture to the rice prepared earlier.
4) Prepare Popu with items given above add raw mango in the same pan and fry for 2 min ( to avoid rawness of mango ) and then switch off the stove and keep aside, after it becomes cool, mix this paste with rice prepared earlier and add salt to it.

Mango rice will be yummy when you select mangoes which are sour in taste and this is a seasonal dish

Grated Carrot Curry (Carrot Thurumu Senagapappu Kura)

Ingredients:
   
1) Carrots = 4 Pieces
2) Onions (Vullipayalu) = 1 Piece
3) Green Chillies (Pachhi Mirapakayalu) = 5 Pieces
4) Bengal Gram (Pachhi Senagapappu) = 2 Tbl Spoon
5) Turmeric Powder (Pasupu) = 1 Pinch
6) Salt = Acc to Taste
7) Coriander Leaves = 1 Tbl  Spoon(Optional)


Popu:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds (Avallu) = 1/4 Spoon
3) Cumin Seeds (Jeelakara) = 1/4 Spoon
4) Urad dal (Minapappu) = 1/4 Spoon
5) Inguva = 1Pinch




Method:

1) Peel carrots and clean once or twice with water.
2) Grate Carrots with Grater.
3) Cut Onions, and Green Chillies.
4) Take small pan add 2 Tbl spoons of Oil after heating it add Popu items (mentioned above) then add chopped Onions, Green Chillies and place lid on pan and cook for few minutes add grated Carrot, Turmeric Powder, Bengal Gram and sprinkle some water and put the lid on pan.
5) Cook for few minutes till Carrot & Bengal Gram becomes soft, finally garnish Coriander leaves

Serve with hot plain Rice OR Chapati

Podi Dosa

Ingredients:


Please follow the links provided
1) Roasted gram powder
2) Dosa batter


Method:

1) Heat tawa take one ladle full of batter and spread across tawa in round shape.
2) Then sprinkle roasted gram powder add some oil and roast until the edges  turns golden colour and then roll it

Serve with Coconut chutney or Senagapindi Chutney

Tomato Rasam

Ingredients:

1) Tomatoes = 4 Large.
2) Pepper = 4- 5 Seeds
3) Cumin Seeds (Jeelakara) = 1/4 Tea Spoon.
4) Dhaniya = 1/2 Tbl Spoon.
5) Garlic = 4-5 Flakes.
6) Coriander Leaves (Kottimera) = Hand full.
7) Toor dal (Kandhipappu) = 1/2 Tbl Spoon.
8) Water = 2 1/2 Cups
9) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces (Cut into length wise)
10) Turmeric Powder = 1/4 Spoon
11) Salt = Acc to Taste

Popu:

1) Oil = 1/2 tbl Spoon.
2) Mustard seeds = 1/4 Spoon.
3) Cumin Seeds (Jeelakara) = 1/4 tea Spoon.
4) Urad dal = 1/4 Tea Spoon.
5) Red Chillies = (Endu Mirapakayalu) = 1 Piece.
6) Curry Leaves (Karivepaaku) = 1 Spring.
7) Inguva = 1Pinch.


Method:

1) Take a small pan add Pepper, Dhaniya, Toor Dal, Cumin Seeds and fry them for a minute without oil and keep them aside.
2) Once they become cool grind all the above items to powder.
3) Then grind Tomatoes (No need to fine paste them, just grind them once or twice for less than a minute).
4) Then take a small vessel add Tomato Juice, Water, Powder (prepared in step 2), Green Chillies,
Garlic, Turmeric Powder, Salt, Coriander Leaves and boil for about 8-10 min.
5) Garnish with Popu

Serve hot along with White Rice, Papad, or Vadiyalu or with any other crispies.

Tomato Kura

Ingredients:

1) Tomatoes = 1/2 Kg (Cut into length wise)
2) Onions (Vullipayalu) = 2-3 (Cut into length wise )
3) Water = 1/4 Cup
4) Oil = 1 Tbl Spoon.
5) Dhaniya Powder = 1/4 Spoon.
6) Jeela karra Powder = 1/4 Spoon.
7) Turmeric Powder = (Pasupu) =1/4 Spoon.
8) Chilly Powder = (Karamu) =1/2 Tbl Spoon
9) Salt = Acc to tast.
10) Bengal Gram (Pachi senagapappu) = 1Tbl Spoon

Popu:

1) Mustard Seeds (Avalu) = 1/4 Spoon.
2) Cumin Seeds (Jeelakara) = 1/4 Spoon.
3) Urad dal (Minapappu) = 1/4 Spoon.
4) Red Chillies (Endumirapakayalu) = 1 Piece.
6) Curry Leaves (Karivepaaku) = 1Spring

Method:

1) Take small pan add 1 Tbl spoon of oil after heating it, add mustard seeds when they start spluttering add Seasoning / Popu items as given above, season them till they turn to golden color.
2) In the same pan add Onions, Salt and place lid on pan and cook until Onions turn to golden color and you can observe that Onions becomes soft.
3) Then add Tomatoes, Turmeric Powder, Bengal Gram, Chilly Powder, Jeela Karra Powder and Dhaniya Powder add little salt and water, cook until the water evaporates (as this is a wet curry, don't cook until enitre water evaporates).
4) Finally garnish with coriander leaves.

Serve with Hot Plain Rice or Chapathi

Atukulu Dosa (Poha Dosa)

Ingredients:

1) Poha (Atukulu) = 1Cup.
2) Sour Butter Milk (Pullati Majjiga) = 1 1/2 Cup.
3) Fenugreek Seeds (Menthulu) = 1/4 Tbl Spoon.
4) Rice = 2  Cups.
5) Urad dal (Minapappu Gullu) = 1/2 Cup.
6) Coconut Milk = 3 Tbl Spoons .
7) Salt = Acc to taste.
8) Cooking Soda = less than 1/4 of a Tea Spoon.
9) Oil = 2 Tbl Spoons.

For Filling Dosa

1) Onions = ( Vullipayalu) = 1 Piece (Cut into small pieces).
2) Carrot = 1 Piece (Grated)
3) Green Chillies (Pachhi Mirapakayalu) = 2 Pieces (Cut into small pieces)
4) Cumin Seeds (Jeela karra / Jeera) = 1/4 Spoon.
5) Curry Leaves (Karivepaaku) = 1 Spring.
6) Coriander Leaves (Kottimera) = 1 Tbl Spoon(Optional).
7) Ginger (Allamu) = 1 Tbl Spoon.

 Method:

1) Soak Rice, Urad dal and Fenugreek seeds for about 7hrs.
2) Soak Poha in sour butter milk for about 7 hrs.
3) Grind Urad dal and Poha separately by adding little water
4) Grind wet coconut by adding little water
5) Then take Urad dal and Poha batter in a vessel add some salt and leave over night.
6) Next day morning add little cooking soda to the batter.
7) Mean while Grate carrot, cut Onions, Green Chillies, Ginger into small pieces and then add Cumin seeds and Curry Leaves (As shown in the fig)

8) Then heat tawa and pour a ladle full of dosa batter and spread across tawa to get circle shape, add oil across dosa, fill dosa with all the above items given in the figure, and put the lid on it and cook for about 2 min.
9) Let Dosa edges turn to little brown colour ( an indication that dosa is ready)

10) Serve with Ground nut Chutney and Ridge gourd chutney

Ground nut Chutney

Ingredients:

1) Ground nuts = 1/2 Cup.
2) Tamarind (Chinta Pandu) = Small Piece.
3) Red Chillies (Yandu Mirapakayalu) = 5-6 Pieces.
4) Salt = Acc to taste.

Popu:

1) Oil = 1/2 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/4 Spoon.
3) Cumin Seeds (Avallu) = 1/4 Spoon.
4) Urad dal (Minapappu) = 1/4 Spoon.
5) Red chillies (Yandu mirapakayalu) = 1 Piece.
6) Curry Leavs (Karivepaaku) = 1 Spring.

Method:

1) Take a small Pan to fry Ground nuts and Red Chillies without oil.
2) Spread Red Chillies and GroundNuts in a plate after frying and leave them for some time to bring them to normal temperature and remove husk from ground nuts.
3) Grind Ground nuts, Red Chillies, Tamarind and salt add little water to get fine paste.
4) Garnish this Ground Nut Paste with Popu.