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.