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.