Ridge Gourd and Tomato Chutney

 Ingredients:

1. Ridge gourd = 1 Big (Beerakaya)
2. Tomato`s      = 3 Pcs
3. Ginger          = 1 Tbl Spoon(Allamu)
4. Garlic           = 1 Tbl Spoon(Velli Vulli)
5. Cumin seeds  = 1 Tea Spoon(Jeelakarra)
6. Mustard seeds = 1 Tea Spoon(Avalu)
7. Blackgram (Urad Dal)  = 1 Tea Spoon(Minpa Pappu)
8. Asafoetida    =  1 Pinch (Inguva)
9. Corriender leaves = 1 Tbl Spoon (Kottimera)
10. Green Chillies = 4 Pcs (Pachhi Mirchi)
11. Dry Red Chillies = 1 Pc (Endu Mirapakayalu)

Method:
1) Peel the skin of Ridge Gourd and chop to small pieces.
2) Heat 2 table spoons of oil in a Pan on low flame, add chopped Tomato and chopped Rigde Gourd.
3) Cover the pan with plate and cook on a low flame for few minutes.
4) Keep off the Pan from stove until the cooked vegetables comes to normal temperature.
5) Add Raw Ginger, Garlic and Cummin seeds to the cooked vegetables and grind them to fine paste.
6) Add Garnish as prepared below and Coriander leaves to the Ridge Gourd Chutney.

Ridge Gourd Chutney is ready to serve with Dosa, Set Dosa,Paniyarkal (Punugulu / Gunta Punugulu) Plain Rice.

Tempering / Garnishing / Taalimpu:
1) Mustard Seeds = 1/4 Tea Spoon
2) Cumin Seeds = 1/4 Tea Spoon
3) Urad Dal = 1/4 Tea Spoon
4) Dry Red Chillies = 1-2 Pcs
5) Asafoetida = One Pinch
6) Curry Leaves = 1 Table Spoon
7) Oil  = 2 Tea Spoons
Add all above items in a Pan and season on low flame till the mixture turns to golden color.

Badusha / Sweet doughnuts

Tip: Add only a pinch of baking soda, if we add too much of baking soda there are chances of badusha will become more crispy and it breaks into pieces.

Ingredients:

Maida=1kg
Butter=150gms
Baking powder=1tabspoon
Ghee/sunfloweroil=1kg
Sugar=1kg
Water
Curd =2tab spoons
Cardamomseeds (elachi)=3

Method:

1) Add sugar and water in a vessel heat the solution until sugar dissolves, then add elachi to it.
2) Stir the sugar syrup till it forms to strands / strings (take sugar syrup and rub between fingers to check if strands / strings are formed)
3) Switch off the stove and take off the vessel from stove to avoid further thickness of the syrup.
4) Take a bowl add maida, butter, baking powder and curd mix it well until it make the soft dough. If required sprinkle little on it water.
7) Cover the dough with a wet cloth and keep the dough aside for 15 minutes.

8) Pull a pinch of dough flatten it then put your thumb impression on the dough or just make a hole in the center of the flat batter you made to give a doughnut like appearance.

9) Heat the oil and deep fry the doughnuts one by one until they turn to golden colour.

10) Finally add these doughnuts in sugar syrup which we prepared earlier.
11) Soak them for 5-10 minutes and pull them out from the syrup.
12) Yummy sweet doughnuts / Badusha is ready to serve.

Rose Cookies / Gulabi Puvvulu

Ingredients:

Maida = 1 Kg
Eggs = 2 Pcs
Baking Powder = 1/2 Tbl Spoon
Oil = 1 Kg
Sugar = 3/4 Cup
Milk = 1/2 Cup

Method:
1) Take a bowl, add sugar and milk until sugar dissolves.
2) Beat Eggs into milk bowl.
3) Add Maida and baking powder in the same bowl and mix them to batter.
4) Heat the oil in Kadai / Non-Stick Pan

5) Dip the Rose flower frame into heated oil and dip 3/4 of the Rose flower frame into batter
6) Shake the Rose flower frame slowly to seperate the Rose Cookie into the oil
7) Deep fry the Rose Cookie to golden colour on both the sides.
8) Rose Cookies are ready to serve.

Pappu Chekkalu

Ingredients:

Yellow Moongdal (Pesara Pappu) =1/4 Cup.
Bengal Gram (Pachhi Sanaga Pappu / Chana Dal) = 1/2 Cup
Rice Flour (Biyyapu Pindi) = 1 Kg
Curry Leaves (Karivepaaku) = 3 Tbl Spoons
Coriander Leaves (Kottimera) = 2 Tbls Spoons
Cumin Seeds (Jeela Karra)= 2 Tbl Spoons
Red Chilli powder 1Tbl Spoon / Green Chilli paste 1 Tbl Spoon
Oil (Sunflower)= 1 Kg
Salt for taste
Butter (Venna ) = 1 Tbl Spoon
Hot Water

Method:
1) Soak yellow moongdal for 2 hours
2) Soak Bengal gram for 15-30 minutes
2) Add hot water to Rice Flour and prepare dough (which should neither be too tough nor soft/wet, you will know once you mix it, actually it should be much softer than Chapati dough).
3) Add Curry leaves, Coriander Leaves ,Red Chilli powder / Green Chilli paste, Cumin Seeds, Soaked Bengal gram, Soaked Moongdal to the Rice Flour dough.

4) Make the above mixture to small roti's.

5) Deep fry these roti's in the oil.

6) Pappu Chekkalu snak is ready to serve.

Vankaya Vulli Kaaram

Ingredients:
Vullipayalu (Onions )  = 4 Big size
Jeelakarra (Cumin Seeds) = 1 table spoon
Salt (for taste)
Nuvvulu (Seasame Seeds) = 1 table spoon
Vellivulli(Garlic Paste) = 1 table spoon
Kottimera(Corinder Leaves)=1 table spoon
Karam (Chilly Powder)= 1 table spoon
Dhaniya (Coriander Seeds )=1 table spoon
Vankai (Brinjal )= 4 Medium size
Method:
1) Cut the brinjal in to 4pieces and keep them in water (add some salt and turmeric in water before soaking brinjals to avoid bitter taste ).
2) Grind onions, garlic, cuminseeds, dhaniya to paste
3) Stuff the paste in the brinjals and garnish with coriander leaves and  put the same on stove for 15 minutes.
4) Vankaya Vulli Karam ready to serve.

Vankai Perugu Pachhadi

కావలిసినవి:
వంకాయలు: ౩ పెద్దవి
పెరుగు: 1 కప్
జీలకర్ర: 1 టీ చెంచ
వేల్లువుల్లి: 4  రెబ్బలు
 అల్లం: చిన్న ముక్క
ఉప్పు తగినంత
పచ్చి మిర్చి: 3
ఉల్లిపాయలు : 1 పెద్దది
నునే : 1 టేబుల్ చెంచ
కొత్తిమెర: కొద్దిగా


తాయారు చేసే పద్దతి:
ముందుగ వంకాయలు కట్ చేసి పుచ్చు చూసుకోవాలి
వంకయకి నునే రాసి స్టవ్ మీద కాల్చాలి
చల్లారిన తరువాత దాని పెచ్చు తీసుకొని దానిని పేస్టు లాగ చేసుకోవాలి
దానిలో పెరుగు, తాలింపు, పచ్చి మిర్చి, జీలకర్ర ,వేల్లువుల్లి , అల్లం, ఉల్లిపాయలు, కొత్తిమెర, కొద్దిగా పసుపు, ఉప్పు వేసుకోవాలి.


వంకాయ పెరుగు పచ్చడి రెడీ :)

Gutti Vankai Koora

Ingredients:

1. Brinjal (Gutti Vankayalu): 250 gms
2. Tamrind (Chintapandu): 25 gms (Lemon size)
3. Seasame seeds (Nuvvulu): 1 Table spoon
4. Channa dal(NOT fried Channa Dal) (Pachhi Sengapappu): 1 Table Spoon
5. Ground Nuts (Veru sanga pappu) : 2 Table Spoons
6. Dhaniya: 1 Table Spoon
7. Salt for taste
8. Onions (Vullipayalu): 8 pcs (Medium size)
9. Red Chillis ( Endu Mirapakayalu): 13 pcs
10. Coriander leaves (Kottimera): 2 Table Spoons
11. Curry leaves (Karivepaaku)
12. Cumin Seeds (Jeela Karra): 1 Tea Spoon
13. Garlic(VelliVulli): 6 flakes
14. Oil (Sunflower/Olive Oil): 3 Table Spoons
15. Optionally we can add  ginger, dry coconut powder

Preparation:

• Soak tamrind and channa dal in water separately in two bowls for 15 minutes
• Chopped onions
• Cut each brinjal into 4 pieces and keep them in water (add salt and turmeric in the water before soaking brinjals to avoid bitter taste)
• Take a frying pan and fry the ground nuts without oil and keep them seperately.
• Season RedChilli, Dhaniya, Garlic and Cumin Seeds on a low flame and grind them to powder.
• Mix tamrind paste, soaked channa dal, chopped onions, (RedChilli, Dhaniya, Garlic and Cumin Seeds) powder, salt for taste
• Season chopped brinjals on frying pan with 2 table spoon oil to avoid raw taste
• Stuff the paste into the seasoned brinjals, garnish with Coriander leaves and put the same on stove for 15-20 minutes, if cooking in pressure (small ) cooker allow until 3 whistles and switch off the stove.

Serve GUTTI VANKAYA (stuffed Brinjal) curry with plain cooked toor dal (mudda pappu) and papad.