Mango Dal (Mamidi kaya pappu)

Ingredients

• Arhar dal (kandhe pappu) - 50 grms
• Raw mango - 1
• Tomato - 2
• Green chilli - 4
• Tamarind - 5 grms
• Fenugreek seeds (Menthulu) - Few
• Red chilli powder - 1/2 tsp
• Onion - 1
• Turmeric powder - Few
• Asafoetida (Inguva) - 1 pinch
• Curry leaves - Few
• Mustard -  1/2 tsp
• Cumin seed - 1/4 tsp
• Garlic - 2
• Oil - 2-3 tsp
• Coriander leaves for garnish

Preparation:

First wash dal and soak for 10-15 minutes.Now mix dal into green chilli,raw mango peaces, turmeric powder,tomatoes,tamarind,fenugreek seeds and cook for 15 minutes.Then mash the dal.Now chopped the onions,tomatoes,green chilli.



Method :


Heat kadai and add oil.When oil is hot add mustard, cumin and fry.Now add  onions and fry. Now add curry leaves and fry. Now  add tomatoes, red chilli powder,asafoetida and fry. Now add  mashed  dal, some water, salt  and  cook for 6 minutes. Finally  garnish  with chopped coriander leaves and serve hot with rice,chapathi.

Tomato Dal (Tomato pappu)

Ingredients

• Arhar dal (kandhe pappu) - 50 grms
• Tomato - 2
• Green chilli - 4
• Tamarind - 5 grms
• Fenugreek seeds (Menthulu) - Few
• Red chilli powder - 1/2 tsp
• Onion - 1
• Turmeric powder - Few
• Asafoetida (Inguva) - 1 pinch
• Curry leaves - Few
• Mustard -  1/2 tsp
• Cumin seed - 1/4 tsp
• Garlic - 2
• Oil - 2-3 tsp
• Coriander leaves for garnish

Preparation:



First wash dal and soak for 10-15 minutes.Now mix dal into green chilli,turmeric powder, tomatoes, tamarind, fenugreek seeds and cook for 15 minutes.Then mash the dal.Now chopped the onions,tomatoes,green chilli.


Method :

Heat  kadai and  add oil. When oil is hot  add mustard,  cumin and fry.Now add  onions and fry. Now  add curry leaves and fry. Now add tomatoes,  red chilli powder, asafoetida and fry. Now add mashed dal,some water, salt and cook for 6 minutes.Finally garnish with chopped coriander leaves and serve hot with rice,roti, chapathi.

Poha Dosa (Atukula Dosa )

Ingredients

• Rice - 2 cups
• poha (atukulu) - 1 cup
• Urad dal (Minapappu) - 1 1/2 tsp
• Butter milk - 1 cup
• Baking soda - Few
• Salt - to taste
• Oil -for frying the dosa

Preparation:


 
First wash the rice,atukulu,minumulu and take into bowl ,soak in the butter milk for 4 hours and grind smoothly.



Method :



Heat a pan and prepare dosa1/4 inch thick and cook 1 minutes.finally serve hot dosa with chutney or aloo masala curry.

Pav Bhaji Recipe

Ingredients

• Cauliflower - 1 cup
• potatoes - 2
• Carrot -2
• peas - 1 cup
• Beans - 1 cup
• Tomatoes - 2
• Onions - 1
• Capsicum - 1
• Green chilli - 2
• Red chilli powder -1 tsp
• Garlic,Ginger paste - 2 tsp
• Garam masala / pav bhaji masala - 1 tsp
• Turmeric powder - 1 tsp
• Cumin seeds - 1/2 tsp
• Mustard - 1/2 tsp
• Cinnamon(Dalchina chekka) - 1 inch
• Butter - Few
• Salt - To taste
• pavs - As er required
• coriander powder - 1/2 tsp
• Coriander leaves - for garnish

  
Preparation:


First wash  and half boiled and mashed vegetables.Now chopped onions,tomatoes, green chilli,capsicum.



Method :


Heat kadai and add ghee.When oil is hot add  mustard,cumin,  coriander powder  and fry.   Now add onions,green chilli and fry.Now add tomatoes,  turmeric,red chilli  powder and fry. Now add  garam masala, salt and fry.  Now add  capsicum and cook 3 minutes.  Now  add mashed vegetables,mix some water and cook for 7 minutes.Finally garnish with  chopped coriander leaves.Serve bhaji with chopped onions and chopped lemon with buttered pavs.

Peas Paneer Curry (Matar Paneer Recipe)

Ingredients

• paneer - 200 grms
• peas/Matar(Batani) - 75 grms
• Onion - 1
• Tomato - 2
• Turmeric powder - 1/4 tsp
• Green chilli - 2
• Cumin(Jilakarra) - 1/2 tsp
• Mustard - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Garam masala - 1 tsp
• Coriander powder - 1 tsp
• Sail - to taste
• Oil or ghee - 3 tsp
• Curry leaves - Few
• Coriander leaves for garnish

Preparation:



First boil the Peas for 15 minutes.Now cut the onions,tomatoes, green chilli.




Method :



Heat kadai and add oil or ghee. When  oil is hot add mustard, cumin,coriander powder and fry.Now add  onions, green chilli and fry. Now  add  curry leaves  and fry. Now add tomatoes, turmeric,red chilli powder and fry.Now add garam masala, salt and fry. Now add boiled peas, paneer cubs and cook 3 minutes .Now add 1/2 cup of water and cook till curry become soft. Finally garnish with chopped coriander leaves and serve hot with rice,roti, chapathi,naan.



Points to Notice:


First fry the all masala paste in the pan,powders and fry.Now add peas,salt,2 cups of water and cook the peas till they become soft,after we add paneer cubs and cook.(Here no need  to boil peas separately).

Lady Finger Curry ( Bhindi Masala Recipe)

Ingredients

• Lady finger/bhindi/okra(Bendakaya) - 200 grms
• Onions - 1
• Tomatoes - 2
• Cinnamon(Dalchina chekka) - 1 inch
• Coriander powder(Daniya powder) - 1/2 tsp
• Ginger,Garlic paste - 1 tsp
• Green chilli - 2
• Red chilli powder - 1/2 tsp
• Turmeric - 1/4 tsp
• Garam masala - 1/2 tsp
• Oil - 4 tsp
• Salt - to taste
• Coriander for garnish

   

Preparation:

Wash the lady finger and cut in to 2 inch pieces.Now heat 2 tsp oil in a pan and cook the bendakaya.And cut the onions,green chilli, tomatoes.

Method :

Heat kadai and add oil. When oil is hot add cinnamon and fry. Now add onions and fry.Now add  curry  leaves and  fry. Now add  garlic,  ginger,  green chilli and fry.Now add tomatoes, turmeric,red chilli powder and fry.Now add garam masala,salt and fry.Now add cooked bhindi with 1/2 cup of water and cook for 8 minutes.Finally garnish with chopped coriander leaves and serve hot with rice,roti, chapathi,naan.

Vegetable Stew Recipe

Ingredients

• Carrots - 2
• potatoes - 2
• peas(Batani) - 1 cup
• Onions - 1
• Tomato - 2
• Garlic,Ginger paste - 1 tsp
• Green chilli - 4
• Cinnamon(Dalchina chekka) - 1 inch
• Black pepper powder - 1/2 tsp
• Cardamoms(Elachi) - 1
• Curry leaves - Few
• Oil - 3 tsp
• Salt - To taste
• Turmeric powder - Few
• Coconut milk - 1 cup (Optional)
• Coriander leaves - for garnish

Preparation:


First clean and cut the vegetables,add salt and boil for 15 minutes.Cut the onions,tomatoes, green chilli.


Method:


Heat kadai and add oil. When oil is hot  add cinnamon, black  pepper powder, elachi, and fry. Now add onions and fry.Now add curry leaves and fry.Now add garlic, ginger, green chilli and fry.Now add tomatoes,turmeric and fry.Now add boiled vegetables,and water  or coconut  milk and  cook  till they  are  soft  and done.  Finally  garnish with  chopped  coriander leaves and serve hot with rice,roti, chapathi,appam.

 

Kidney Beans curry (Rajma Masala Recipe )

Ingredients

• Kidney beans - 150 grms
• Onion - 1
• Tomato - 2
• Garlic,Ginger,Green chilli paste - 1 1/2 tsp
• Coriander powder(dhania powder) - 1 tsp
• Red chilli powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Cumin seeds(Jilakarra) - 1/2 tsp
• Cinnamon(Dalchin chekka) - Few
• Turmeric powder - 1/4 tsp
• Ghee - 1 tsp
• Oil - 2 tsp
• Mustard - 1/4 tsp
• Curry leaves - Few
• Coriander for garnish
• Salt - to taste

Preparation:


First clean and soak the kidney beans in a water over night.Next day boil the beans and mix salt for 15 minutes.And cut the onions, tomatoes.

Method :

Heat  kadai and add oil, ghee. When oil is hot add  mustard, cinnamon, cumin and fry. Now     add onions and fry.Now add garlic,ginger, green  chilli and fry.Now add tomatoes,turmeric,  red chilli powder and fry.Now add garam masala and fry few minutes. Now add  boiled beans, some water and cook.Mash a few rajma beans with the spoon.this helps to thicken the curry.cook till the curry begins to thicken.Finally garnish with chopped coriander leaves and serve hot  with rice,roti,chapathi.

How To Make Chicken Biryani

Ingredients

• Basmati Rice / Normal rice - 1/2 kg
• Chicken - 200 grms (leg pieces skin removed)
• Tomatoes - 3
• Cinnamon (Dalchina chekka) - 1 inch
• Pepper powder - 1 tsp
• Onions - 2
• Ginger,Garlic paste - 1/2 tsp
• Elachi - 1/4 tsp
• Curd - 1 cup
• Green chilli - 4-5
• Red chilli powder - 1/2 tsp
• cashewnuts -2 tsp
• Ghee - 3 tsp
• Oil - 2 tsp
• Cumin - 1/4 tsp
• Salt - To taste
• Coriander
• Lemon for garnish

 Preparation:


First soak the  rice in water for 30 minutes.Now clean the chicken and and mix with lemon, salt red chilli powder,1/2 cup of curd,turmeric powder, 1/2 garlic and  ginger paste,pepper powder,cumin powder and magnish for 1 hour.  Now cut the onions, tomatoes, green chilli.  Now fry cashew nuts in ghee.



Method :


Heat kadai and add oil, ghee. When oil is hot add cinnamon, green chilli,cumin, elachi and    fry.Now add onions and fry and then add tomatoes and fry. Now add coriander and fry.Now add ginger,garlic paste and fry.Now add curd and fry. Now add magnish chicken and fry for    5 minutes.Now add rice,salt and fry for 2 minutes.Now add water(Measurement is one glass of rice,we take 1/2 glass water)and boil for 20-25 minutes more(Up to water observed fully). Here we keep plate  with seal with wheat  flour dough or keep a heavy  weight on the plate. After cook at flame for 7 minutes. Finally garnish  with cashews, chopped  coriander leaves,chopped onions,lemon and serve hot with raita (we mix curd,onions,green chilli,salt).

Chicken Curry (How To Make Chicken Recipe)

Ingredients:

•     Boneless chicken skin removed - 1/2 kg
•     Lemon - 1
•     Salt to taste
•     Red chilli powder - 1 tsp
•     Pepper powder - 1 tsp
•     Cinnamon powder (Dalchina chekka) - 1 tsp
•     Curd - 1 cup
•     Onions - 2
•     Ginger,Garlic paste - 3 tsp
•     Coriander powder - 1 1/2 tsp
•     Cumin powder - 1 tsp
•     Turmeric powder - 1/4 tsp
•     Tomatoes - 5-6
•     Green chilli - 4
•     Oil - 6 tsp
•     Coriander leaves to garnish

   
   

Preparation:


First clean the chicken and take chicken ,lemon,salt red chilli powder,1/2 Dalchina chekka powder,1/2 cup of curd,turmeric powder,1/2 garlic and ginger paste,pepper powder,cumin powder and mix well and keep 1 hour.Now cut tomatoes,onions green chilli

Method :

 Heat kadai  and  add oil. When oil is hot add cumin seeds, green chilli, remaining cinnamon, gralic and genger paste and fry. Now add  onions and fry. Now add tomatoes, coriander and fry.Now add curd and cook for 1 minutes.Now add magnish chicken and cook till the chicken is  tender and the gravy. Finally garnish  with chopped  coriander leaves and serve hot with rotis,naan,normal rice,basmati, jeera rice . along with sliced onions and lemon. 

How to Prepare Veg Biryani

Ingredients

• Basmati Rice / Normal rice - 1/2 kg
• Tomatoes - 3
• Cinnamon (Dalchina chekka) - 1 inch
• Cauliflower - 1/2 cup
• Carrot - 2
• potato - 1
• Beans - 1/2 cup
• Onions - 2
• Ginger,Garlic paste - 1/2 tsp
• Elachi - 1/4 tsp
• Curd - 75 grms
• Green chilli - 4-5
• Red chilli powder - 1/2 tsp
• cashewnuts -2 tsp
• Ghee - 3 tsp
• Oil - 2 tsp
• Cumin - 1/4 tsp
• Salt - To taste
• Coriander

 Preparation:

First soak the  rice in water for 30 minutes.Now cook cauliflower, carrot,potato,beans half boil.Now cut the onions,tomatoes,green chilli.Now fry cashew nuts in ghee.

Method :


Heat  kadai  and  add oil, ghee. When oil is hot add cinnamon, green chilli,cumin, elachi and   fry.Now add onions and fry and then add tomatoes and fry.Now add coriander and fry.Now add ginger, garlic paste  and fry.Now add curd and fry.Now add boiled cauliflower , potato, beans,   carrot and fry for 2 minutes.Now add rice,salt and fry for  2 minutes. Now  add water (Measurement is one glass of rice ,we take 1/2 glass water) and boil for 20-25 minutes more (Up  to water observed fully) .Here we keep plate with seal with wheat flour  dough or keep  a heavy  weight  on  the  plate. After cook at flame for  7 minutes. Finally garnish  with  cashews,  chopped coriander leaves  and serve hot with raita (we mix curd, onions, green chilli,salt), green chilli pickle,Mango pickle.

paneer Butter Masala Recipe

Ingredients

• paneer - 200 grms
• Tomatoes - 4
• Cashew - 2 tsp
• Green chilli - 2
• Ginger,garlic paste - 1 tsp
• Garam masala - 1 tsp
• Red chilli powder - 1/2 tsp
• Oil - 1 tsp
• Turmeric powder - 1/8 tsp
• Butter - 2 tsp
• Mustard - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - Few
• Salt - To taste
• Coriander for garnishing

 Preparation:


First cut the panner small pieces(Cub shape). Now cut the onions.Now grind cashew, tomatoes  separately.


Method:

Heat a pan and add oil,butter. When oil is hot add mustard,cumin seeds,green chilli,chopped onions and fry.Now add ginger,garlic paste and fry.Now add garam masala,tomatoes paste,curry leaves, turmeric powder,red chilli powder,salt and fry.It become turn golden color.Now add some water and cook till the curry begins to thicken.Now add paneer cubs and cook 3 minutes.Finally garnish with chopped coriander leaves and serve hot with poori, roti,basmati or jeera rice. along with sliced onions and lemon.

Chole Masala Recipe(Chanagala Koora)

Ingredients:

• Kabuli Chana or Chole - 1 Cup
• Onions - 2
• Tomatoes - 3
• Ginger,Garlic paste - 1tsp
• Garam masala powder - 1/4tsp
• Green chillies -2
• Mustard - 1/2 tbsp
• Coriander powder - 1 tbsp
• Cumin seeds - 1/2 tbsp
• Coriander  powder - 1/2 tbsp
• Red chilly powder - 1 tbsp
• Turmeric - 1/8 tbsp
• Black cardamoms/elaichi - 1-2
• Cinnamon/dalchini Chekka - 1 Inch
• Vellulli cloves -3
• Red chillies - 2
• Oil - 2tsp
• salt - To taste
• Curry leaves - Few
• Coriander leaves for garnishing

Preparation:

First wash and soak the chanagalu in enough water over night.In the bolw  or pressure cooker add chanagalu,enough water, salt and boil for 12 minutes(5 whistles).Now mash      75 % chanaga,remaining 25% kept beside. Now cut the onions,tomatoes,green chili.



Method:

Heat  a pan  and add oil. When oil  is  hot add  mustard, red chilli, elaichi, dalchina chekka,   garlic cloves, Coriander powder , green chilli,  chopped  onions and  fry.  Now add  ginger, garlic paste and fry.Now add garam masala,tomatoes,curry leaves,turmeric powder,red chilli powder,salt and fry.It become turn golden color.Now add chanaga, some water and cook for 8 minutes. Finally garnish with chopped coriander  leaves and serve hot with pooris,  rotis, along with sliced onions  and lemon. Chole also tastes good with rice.

Points to Notice:



Add enough amount of water as the chole increase in size after soaking it.

Alasandalu,Beans Curry (Dal Makhani )

Ingredients

•     kidney beans/rajma - 50 grms
•     lentil (Alasandalu) - 50 grms
•     cumin seeds - 1 tsp
•     Red chili powder -   ½ tsp
•     Turmeric powder - ½ tsp
•     onion -1
•     Green chilli - 2
•     Tomatoes - 2
•     Ginger - 1 inch
•     Garlic - 4 cloves
•     Garam masala - 1 tsp
•     Butter or ghee or oil - 2 tsp
•     salt - To taste
•     Curry leaves - Few
•     coriander leaves for garnishing

Preparation:

First clean beans,alasandalu and soak in enough water overnight.Afte boil beans, alasandalu separatley and mash 75% dal and 25% dal kept beside.Now cut the onions,tomatoes,green chiii.Now grind ginger,garlic.

Method:

Heat a pan and add oil. When oil is hot add mustard,green chilli,chopped onions and fry. Now add tomatoes, curry leaves, turmeric powdered ,chilli powder, salt  and fry. Now add ginger, garlic paste,and fry. It become turn golden color. Now add   garam masala beans, alasandalu paste, add 25% dal, some water and cook for 5 minutes. Finally garnish with   chopped coriander  leaves and serve hot with roti,naan,jeera rice or plain rice.

Puttagodugula Koora (Mushroom Curry)

Ingredients:

• Mushrooms - 200 grms
• Onions - 2
• Green chillies - 2
• Tomatoes - 2 (Small)
• Cashews - 8
• Poppy seeds (Gasagasalu) - 1/2 tbsp
• Ginger garlic paste - 1/2 tbsp
• Mustard - 1/2 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tbsp
• Red chilly powder - 1 tbsp
• Turmeric - 1/8 tbsp
• Salt - as per taste
• Curry leaves - Few
• Coriander leaves - to garnish
• Oil - 2 tbsp

Preparation:


Wash Mushrooms,tomatoes,green chilli.Now cut mushrooms and boil 4 minutes.Now cut tomatoes, onions green chilli.Now grind poppy seeds,4 cashews


Method:

Heat a pan and add oil.When oil is hot add mustard, green chilli, chopped onions and fry. Now    add tomatoes,curry leaves,turmeric powder and fry.Now add ginger,garlic paste,poppy seeds,  cashews and fry.It become turn golden color.Now add cooked mushrooms,salt and cook 2 minutes.Now add cumin powder, red chilli powder, some  water and cook 8 minutes. Now add coriander powder,remaining cashews and cook 1 minutes.Finally garnish with chopped   coriander leaves and serve hot with roti or rice.

Potato And Cauliflower Curry (Aloo Gobi Recipe)

 

Ingredients:

• Potatoes (Bangaladumpalu)- 3
• Cauliflower (Gobi) - 1 cup
• Onion - 1
• Tomato - 2
• Green chillies - 2
• Ginger garlic paste - 1/2 tbsp
• Cumin seeds - 1/4 tbsp
• Coriander powder - 1/2 tbsp
• Cumin powder - 1/4 tbsp
• Red chilly powder - 1/4 tbsp
• Turmeric - 1/8 tbsp
• Salt - as per taste
• Coriander leaves - to garnish
• Curry leaves - Few
• Oil - 2 tbsp

Preparation:

First wash potatoes,cauliflower,tomatoes,green chilli.Now cut the potatoes,cauliflower,tomatoes, green chilli small pieces.Then half boil potatoes,cauliflower separately.

Method:

Heat   a pan and add oil. When oil is  hot  add mustard, cumin seeds, green chilli, chopped onions  and fry. Now  add tomatoes, curry leaves, turmeric powder and fry.Now add ginger, garlic paste and fry.It become turn  golden color. Now add cooked potatoes,cauliflower,salt and cook few second.Now add some water and cook for 8 minutes.Now transfer to a serving bowl and garnish with chopped coriander leaves.Serve hot with plain rice,roti,chapathi.

Egg Curry (Kodiguddu Koora

Ingredients: 

•        Egg -5-6
•      Tomatoes - 2
•      Onions - 2 (Medium)
•      Green Chilli - 2
•      Coriander powder (Dhaniyala Podi)- 1 tsp
•      Cumin powder - 1 tsp
•      Turmeric powder - 1/4 tsp
•      Red chilli powder - 1/2 tsp
•      Mustard Seeds – 1/2tsp
•      Curry leaves - Few
•      Oil – 2-3 tsps
•      Black Gram – 1/2tsps  
•      Coriander For Garnishing
•      Salt To Taste

Preparation:

First boil eggs for 8 minutes(Half boil), remove their shells, pierce them slightly with fork on all sides.Now cut tomatoes,onions,green chilli.

Method :

Heat a pan and add oil. When oil is hot add mustard,cumin seeds,green chilli, chopped onions and fry.Now add  tomatoes,curry leaves and  fry. Now add boiled eggs, turmeric powder, salt and add some water then cook  for  6 minutes. Now add coriander  powder and cook 1 minutes.Now transfer to a serving bowl and garnish with chopped coriander leaves.Serve hot with plain rice,roti.

Points to Notice:

In that we mix garlic,ginger paste also.This is different taste as we wish.As like we mix garam masala also.    

Chikkudukaya Koora ( Broad Beans Curry)

Ingredients:
   

•     Broad Beans (Chikkudukayalu) – 150gms
•     Tomatoes - 2
•     Onion - 1 (Small)
•     Red chilly - 1
•     Green Chilies – 2-3
•     Coriander For Garnishing
•     Turmeric Powder – 1/4tsp
•     Salt To Taste
•     Bengal Gram – 1/2tsps
•     Black Gram – 1/2tsps
•     Mustard Seeds – 1/2tsps
•     Cumin Seeds – 1/2tsp
•     Coriander Powder (Dhaniyala  Podi) - 1/2tsp
•     Curry leaves - Few
•     Oil – 2tsps

Preparations:

First wash and clean Chikkudukayalu String them and break the pods into pieces (Chikkudukayalu valavali).Take the broad bean pieces in a safe bowl and add some water, salt and boil for 10 minutes.Now cut the tomatoes,onions,green chilli.

Method:

Heat a kadai  and add  oil. When  oil is hot  add  mustard, cumin  seeds,green chilli, chopped onions  and fry. Now add  tomatoes, curry leaves and fry.Now add boil  Chikkudukayalu pieces and add turmeric powder,salt and mix well,then add some water and  cook for 8 minutes.Now add  coriander powder and cook 1 minutes. Now transfer  to a serving  bowl and garnish with chopped coriander leaves.Serve hot with plain rice,chapathi

Kakarakaya Vepudu (Bitter Gourd Fry)

Ingredients:

•     Bitter Gourd - 250 grms
•     Bengal Gram (sanagabedalu) - 1/2 tsp
•     Cumin Seeds - 2tsps
•     Turmeric Powder – 1/8tsp
•     Salt to Taste
•     Oil – 7Tbsps
•     Mustard - Few
•     Onions - 1/2
•     Vepudu karam - 3-4 tsp   

Preparations:


First wash the bitter gourd.Cut these bitter gourd into finger sized pieces and boil bitter gourd pieces with tamarind water for 5 minutes and cut onions small pieces.


Method:

Heat a kadai and add oil. When oil is hot add mustard,chopped onions and fry.Now add boil bitter gourd pieces and and turmeric powder,salt  and fry till they turn golden color and add vepudu karam and fry 1 minute.Now transfer to a serving bowl

Points to Notice:

• Bitter gourd boil with tamarind water.Other wise its change bitter taste.
• Vepudu karam preparation - take red chilly powder,garlic(few),dry coconut,salt and then grind the ingredients to powder.

Gutti Kakarakaya Koora(Stuffed Bitter Gourd Curry)

Ingredients:

•     Bitter Gourd (Kakarakaya) – 8 (Small)
•     Bengal Gram (sanagabedalu) - 5 grms
•     Red chilli-5    Coriander Seeds – 2tsps
•     Cumin Seeds - 2tsps
•     Turmeric Powder – 1/8tsp
•     Tamarind – Little (Approx.5 gms)
•     Salt to Taste
•     Oil – 4Tbsps
•     Mustrad - Few
•     Onions - 1 (small)

   
   
Preparations:

Heat a kadai and add two drops of oil. When oil is hot add bengal gram,red chilli, coriander seeds,cumin seed and fry,and then grind the ingredients to powder and mix salt.Then wash bitter gourd and cut  each one in to  four parts into   three by  fourths  downwards.Now take bitter gourd into bowl and mix tamarind water 15 ml and cook for 12 minuter.Then stuff the powder on each side of the bitter gourd without breaking it.


Method:

Heat a kadai and add oil.When oil is hot add mustard,chopped onions,cumin seed and fry.Now add stuffed bitter gourd and fry for 8 minutes. Now transfer stuffed bitter gourd to a serving bowl and Serve hot with plain rice

Points to Remember:

• Bitter gourd boil with tamarind water.Other wise its change bitter taste.
• We stuffed red chilli,salt,garlic,dry coconut mixed powder also.

How To Make Brinjal Curry (Vankaya Koora)

Ingredients:

•     Brinjals – 150gms
•     Tomatoes - 2   
•     Onion - 1 (Small)
•     Red chilly - 1
•     Green Chilies – 2-3
•     Coriander For Garnishing
•     Turmeric Powder – 1/4tsp
•     Salt To Taste
•     Bengal Gram – 1/2tsps
•     Black Gram – 1/2tsps
•     Mustard Seeds – 1/2tsps
•     Cumin Seeds – 1/2tsp
•     Coriander Powder(Dhaniyala  Podi) - 1/2tsp
•     Curry leaves - Few
•     Oil – 2-3tsps

Preparations:

First wash and clean brinjals,tomatoes. Take  a flat  dish and put water into it. Add some salt to this water. Cut these brinjals into finger sized pieces and dip them in salt water as soon as you cut them.And cut tomatoes,onions.


Method:

Heat a kadai and add oil. When oil is hot add mustard,cumin seeds,green chilli,chopped onions and fry. Now add  tomatoes, curry leaves ad fry. Now add  brinjal pieces and add turmeric powder,salt and mix well,then add some water and cook for 8 minutes.Now add coriander powder  and cook 1 minutes. Now transfer  to a serving  bowl and  garnish with chopped coriander leaves. Serve hot with plain rice.


Point To Be Noted:

 Brinjals  keep them in salt water till use.Other wise its change color and bitter taste.

Brinjal Fry (Vankaya Vepudu)

Ingredients:

•      Brinjals - 250 grms
•     Bengal Gram (sanagabedalu) - 1/2 tsp
•     Cumin Seeds - 2tsps
•     Turmeric Powder – 1/8tsp
•     Salt to Taste
•     Oil – 3Tbsps
•     Mustrad - Few
•     Onions - 1/2
•     Vepudu karam - 3-4 tsp   

Preparations:

First wash the brinjals. Take a flat  dish and put water into it. Add  some salt to this water. Cut these brinjals into finger sized pieces and dip them in salt water as soon as you cut them.And cut onions small pieces.


Method:

Heat a kadai and add oil. When oil is hot add mustard,chopped onions and fry.Now add brinjal pieces and turmeric powder,salt and fry till they turn golden color and add vepudu karam and fry 1 minute.Now transfer to a serving bowl.Serve the curry  with Rice.

Points to Notice:

• Brinjals keep them in salt water till use.Other wise its change color and bitter taste.
• Vepudu karam preparation - take red chilly powder,garlic(few),dry coconut,salt and then grind the ingredients to powder.

Gutti Vankaya Koora (Stuffed Brinjal curry)

Ingredients:

•     Small Brinjal – 6-7
•     Bengal Gram (sanagabedalu) - 5 grms
•     Red chilli-5
•     Dry Coconut -5 grms
•     Coriander Seeds – 2tsps
•     Cumin Seeds - 2tsps
•     Turmeric Powder – 1/8tsp
•     Tamarind – Little (Approx.2gms)
•     Salt to Taste
•     Oil – 4Tbsps
•     Mustard - Few
•     Onions - 1 (small)

      
Preparations:  

Heat a kadai and add two drops of oil. When oil is hot add bengal gram,red chilli,coriander seeds,dry coconut,cumin seed and fry, and then grind the ingredients  to powder  and  mix salt.Then wash brinjal and cut each one in to four parts into  three by fourths downwards.

Method:

Stuff the powder on each side of the brinjal without breaking it. Stuff all the brinjals.Heat a kadai and add oil. When oil is hot add mustard,chopped onions,cumin seeds and fry. Now add stuffed brinjal and cook low flame for 7 minutes.Now add tamarind water mix and cook for 10 minutes. Now transfer gutti vankaya koora to a serving bowl and Serve hot with plain rice

Points to Remember:

Brinjals  keep them in salt water till use.Other wise its change color and bitter taste.

Dondakaya Koora (Ivy Gourd Recipe)

Ingredients:

•     Ivy Gourd (Dondakaya) – 250gms
•     Bengal Gram (sanagalu) - 50gms
•     Salt – To Taste
•     Cumin seeds (Jilakarra) – 1 tsps
•     Green Chili – 4tsps
•     Turmeric Powder – 1/4tsp
•     Oil for Frying Ivy Gourd – 8Tbsps

Preparations:


Take Ivy gourds and wash and cut vertically three by fourths downwards.Take bengal gram deep in water 30 minutes and graind bengal gram,green chilli,cumin seed and add salt in that.

Method:

Take Ivy gourds stuff paste in that,and heat pan and add oil to it.When oil is hot add Mustard Seeds, cumin seeds and  fry. Now add  stuffed dondakaya and  fry it become  a golden color. Now transfer to a serving bowl and Serve hot with plain rice.

Points to Notice:

 
While stuffing the gourds take care.Not to press to much or else it will break from the other side.

How To Make Rasam Recipe

Ingredients:

•      Red Gram (Kandipappu)- 1 tsp
•      Cumin Seeds (Jilakarra) - 1 tsp
•      Black Pepper – 2 tsp
•      Coriander Seeds(Daniyalu) – 1 tsp
•      Garlic (Tellagadda) - 3 grams
•      Mustard Seeds – 1/2tsp
•      Tamarind - 20 grams
•      Tomatoes - 2 (Small)
•      Curry leaves - Few
•      Oil - 1 tsp 
•      Salt - To taste
•      Chopped Coriander – Few
•      Asafoetida – 1/8tsp
•      Red Chilli - 2

Preparations:


First take red gram,black pepper,corinder seeds,garlic,cumin seeds graind them.Now wash tomatoes cut them.Now take tamarind with water and tomato pieces and mix well.



Method:

Take bowl and heat and add oil to it.When oil is hot add Mustard Seeds,cumin seeds, asafoetida,red chilli,curry leaves and fry.Then add powder and fry. Now  add tamarind, tomato  water and  add  salt. You  check  sour  taste and  boil  for 3 minutes. Now add   chopped Coriander.Now transfer charu to a serving  bowl and   garnish   with chopped coriander leaves. Serve hot with plain rice.
  


Points to Remember:


Charu is a good recipe.It is digestion food.When a person is suffering from cold, rasam is the right food to be served which gives relief to the patient.

Methi,Aloo,Capsicum Koora

Ingredients:

•       Capsicum – 2 (medium)
•     Potatoes – 2 (medium)
•     Onion – 2 (medium)
•     Fenugreek Leaves(Mentu koora leaves) – 20gms
•     Tomatoes – 2 (medium)
•     Red Chili Powder – 2tsps
•     Turmeric Powder – 1/4tsp
•     Salt –  To Taste
•     Oil – 4tsps

Preparations:

• First wash the  capsicums and  cut the capsicum into medium sized pieces. Take capsicum pieces into bowl  and add 10 ml water and boiled capsicum pieces for 2 minute only.
• After wash the potatoes and cut the potatoes in to medium size pieces and take potatoes pieces into bowl and add 25 ml water and boiled potato pieces for 4 minute only.You will observe that the potato pieces are three-fourths cooked.
•  Wash menthi leaves then cut the leaves and add some water and cook the menthi leaves.        
•  Wash and chop tomatoes into small pieces. Take the tomato pieces and cook tomatoes for    3 minutes
•  cut the onions in to medium size pieces.

Method:

Take kadai and add oil to it.when the oil is hot add the onion pieces and fry. After add tomatoes fry it.after only add cooked capisicum,potato pieces,menthi leaves turmaric powder,salt,red chilli powder and mix well and fry for 5 minutes..Now garnish with  kothimeera  and onions.The curry is ready to serve. Transfer the curry into a serving bowl. Serve the curry hot with Roti, poroto or even Rice.

How To Make Palak Paneer

Ingredients:

•     palakura – 50 gms
•     Paneer/Cheess – 200 gms
•     Tomatoes – 2 (small)
•     Onion – 2 (small)
•     Garlic – 2 Cloves
•     Ginger – Small Piece
•     Green Chilies – 3
•     Dalchina chekka – Small Piece
•     Yaalakkaya  – 1
•     Daniya Powder – 1tsp
•     Red Chili Powder – 1/2tsp
•     Jelakarra Powder – 1/2tsp
•     Turmeric Powder – 1/4 tsp
•     Salt to Taste
•     Oil – 5 tsps   

Preparations:


 Wash Palakura  and add 50 ml water to Palakura and cook for 2 minutes after grind the cooked Palakura smoothly in that onion,garlic,ginger,green chilies,Dalchina chekka and grind.Add some water and grind smoothly


Method:

Take kadai and add oil to it.when the oil is hot add the daniya powder,garlic  past, onion pieces and fry.Now add tomato pieces and fry.Then add grind paste,turmeric powder and cook for 10 minuted.Then add paneer cubs with 10 ml water and cook 3-5 minutes and transfer the tasty palak paneer to a serving bowl with garnish the kottimera,Podina. Serve hot with roti, naan, poroto etc..

Points to Notice:

Fry the onions and tomatoes well so that they get mixed up with the spinach gravy. Also, when fried, onions and tomatoes give a good taste to the dish.

Stuffed Capsicum with Aloo Filling

Ingredients:

•     Capsicums – 6 (small)
•     Potatoes – 3 (small)
•     Cumin (Jilakarra) – 1 taps
•     Red Chilies –  To Taste
•     Coriander leaves( Kottimera) – 1Tbsp
•     Salt – To Taste
•     Oil – 5 Tbsp

Preparations:

• Wash capsicums and carefully remove the stems and remove the seeds of the capsicums.Arrange the capsicum in to bowl and cook  2 minutes in that stream.
• After take potatoes and wash and  then boiled for 10 minutes.after remove the peels of potatoes .
• Heat the pan and add jilakarra,red chlli and fry till they turn crispy.Then add salt and grind that to take powder.
•  Mix jilakarra powder and kothimera akulu to smashed potatoes. 

Method:

         

Take kadai and add oil to it.Take the capsicum and carefully stuff with the potato mixture.when oil is hot the stuffed capsicum arrange in the kadai and cook on medium heat. potato aears golden brown we rotate the capsicum carefully and get evenly fried on low heat.Then Serve hot the potato stuffed capsicums with hot rice

Points To Remember:

• While cooking capsicum ,dont cooked over time
• Potatoes do not absorb water when steam cooked.
• We are using fresh Jilakarra,red chilli powder means to get great taste.
• We are adding  Coriander leaves means a nice flavour.

Potatoes Pudina Koora (Bangaladumpa Koora)

Ingredients:
   

•     Potatoes (Bangaladumpa) – 3 (medium)
•     Tomatoes - 1
•     Green Chilies – 2
•     Mint Leaves(pudina) – 1 1/2Tbsps
•     Cumin(Jilakarra) – 1/2tsp
•     Coriander Powder(Dhaniyalu) – 1 1/2 tsp
•     Red Chili Powder – 1/4tsp
•     Turmeric Powder – 1/4tsp
•     Salt – To Taste
•     Oil – 2 1/2Tbsps

Preparations:
 

                

• Wash the potatoes and add 100 ml water and cook for 10 minutes. Then peel the boiled potatoes and cut them in to small pieces.
• Heat the kadai and add the mint leaves fry few minutes its become a crispy.Take these in to dried mint leaves and smash them with fingers.

Method:

               

Take kadai and add oil to it.when the oil is hot add the cumin by cutting green chilli.Fry the ingredients crisp.Then Add termaric powder daniya powder,red chilli powder,tomatoes and fry.Add boiled potato pieces then add salt and fry the curry for 3 minutes.After that we are transfer the curry to a serving bowl. Serve this curry with roti, poroto, naan or with plain rice.