Masala Brinjal

Masala Egg Plant , Masala Vankaya

Ingredients :

Brinjals 8
Oil 2 - 3 teaspoons

For masala :

Sesame Powder 2 tbsps (Nuvvula podi)
Tamarind Paste 1 tbsp
Red Chilly Powder 1/2 tsp
Coriander Powder 1 tsp
Turmeric Powder 2 pinches
Fenugreek Cumin Seeds Powder 1 pinch (Jeelakara menthul Podi)
Salt as per taste

Preparation :

Wash brinjals 4-5 times . Now take each brinjal and cut from
the base end (opposite side of stem) and make a slit towards
stem side but not all the way through i.e slit each brinjal into
four sections lengthwise without cutting off the crown, and
keep them salt water.

Now mix all masala ingredients and make hard paste(like powder).

Then open each slit of brinjal and fill it with masala tightly.

Now heat 3 tsps oil in a wide pressure pan,add masala brinjal to it,
gently fry all the sides in oil for 4-5 min, put lid and wait (whistle)
and pressure cook it on very low flame for 10 - 15 mins, you may
not get whistle, turn off the flame and open it after 10 mins.
(do not add water)

See whether it is cooked or not, if it is not cooked turn them
to other side and pressure cook it for more 5- 8 mins.

Now Masala Brinjal is ready.

Serve it with Vegetable pulav, chapati....etc

It takes 20 - 25 mins to cook .

Note :

You can add Amchoor powder instead of tamarind paste.

Mamidikaya Pappu

Ingredients :

Raw Mango 1 small
Toor Dal 1 cup (kandipappu)
Bengal Gram Dal 1/2 tbsp
Red chilly Powder 1 tsp
Turmeric Powder 1/4 tbsp
Salt as per taste

For Seasoning :

Oil 1 tbsp
Dry Red Chilies 2 (broken)
Urad Dal 1 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 7
Garlic Pods 5 (crushed)
Turmeric Powder 1/4 tsp

Preparation :

Take raw mango, wash and cut in to big pieces.

Wash toor dal, bengal gram dal, add turmeric powder,
add 2-3 cups water and pressure cook it for 2 whistles .

Open the lid after few mins add red chilly powder, raw mango
salt and cook it for more 1 whistle .

Seasoning :

Heat oil in a wok (popu garita). Add red chilly,
stir for few seconds, add urad dal, cumin seeds,
mustard seeds, when it splutter add curry leaves,
garlic, turmeric powder.

Remove from the flame.Pour on to prepared dal.

Serve it with rice, chapati, roti.....etc.

Makes around 5-6 servings .

It takes roughly 20- 25 mins to cook.

Note :

You can peel skin of mango .

You can cook it by adding all ingredients mango,
red chilly powder, salt to toor dal at once.

Spinach Onion Curry

Palak Onion Curry , Palakura Ullipaya Kura



















Ingredients :

Spinach 3 cups (finely chopped)
Onion 1 large (chopped)
Bengal Gram 2 tbsp
Green Chilies 8 (chopped)
Garlic Pods 6
Mustard seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder 1/4 tsp
Salt as per taste
Oil 1 tbsp

Preparation :

Wash, chop and drain spinach .

Heat oil in a pan , add bengal gram, fry for 1 or 2 mins ,
add cumin seeds, mustard seeds, after spluttering add
green chillies, fry for few seconds, then add onion, garlic
pods, turmeric powder and fry for 4-5 mins .

Now add chopped spinach, mix it well and cover it with
lid and cook on medium-low flame for 10- 15 mins, stir it
regularly.

After spinach tenders, add salt to it , mix it well ,
cook it for 10 or more mins, till it is done .

Now Spinach Onion Curry is ready .

Serve it with chapati, rice, roti......etc.

Makes roughly 3-4 servings .

It takes 25-30 mins to cook .

Gawar Beans Fry

Gorchikkudu Fry , Gokarkaya Fry , Mattikayala Fry
















Ingredients :

Gawar beans 1/4 kg
Onion 1 medium (chopped)
Curry Leaves 6Red
Chilly Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Urad Dal 1 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Ginger Garlic Paste 1/4 tsp
Salt as per taste
Oil 1 tbsp

Preparation :

Remove both ends of gawar beans, and cut into 1/2 - 1 inch size ,
wash and drain .

Heat oil in a pressure cooker, add urad dal, fry for few seconds,
add cumin seeds,mustard seeds. After spluttering add chopped
onion, curry leaves, turmeric powder, ginger garlic paste, fry it
for 2-3 mins.

Now add gawar beans, mix it well.After few mins add red chilly
powder, salt and mix it well (do not add water) .

Now put lid and wait (whistle) and cook for only one whistle on low
flame, turn off the flame and open the lid after 10 mins .

Again fry for 5- 10 mins on low flame, until it fries, stir it regularly.

Now Gawar Beans fry is ready .

serve with rice, chapati, roti....etc

Makes roughly 4 servings.

It takes approx 20-25 mins to cook.

Fish Pulusu With Egg Plant

Vankaya Chepala Pulusu, Fish Pulusu With Brinjal

















Ingredients :

Fish 1/2 kg or 1 lb
Tamarind Pulp 1 1/2cup
Egg Plant 5
Onion 1 medium (chopped)
Garlic Pods 8
Ginger 1/4 inch
Garam Masala 1 pinch (Cardamom & Cloves powder)
Cinnamon Powder 1/2 pinch
Coriander Powder 1 tea spoon
Fenugreek and cumin seeds powder 1/2 tea spoon (jeelakara menthulu podi)
Curry Leaves 10
Red Chilly Powder 1-2 tea spoons
Turmeric Powder 1/2 tea spoon
Salt as per taste
Oil 4 - 5 tb spoons

Preparation :

Wash fish for more than 5 times , finally add 2 tea spoons
of venigar or lime juice to remove stickiness and again wash
with water, now keep them in a holes vessel to drain.

Fry onion in 1 tea spoon oil for 2 - 3 mins

Wash and soak tamarind pulp and take each egg plant cut

from the base end (opposite side of stem) and make a slit
towards stem side(four sections) .

Take 1/2 cup soaked tamarind pulp, fried onion, red chilly
powder, turmeric powder, fenugreek & cumin seeds powder,
coriander powder, garm masala, cinnamon, ginger , garlic ,
salt and 1 cup water(or less), make fine paste (falling consistency).

Extract tamarind juice( from left over 1 cup tamarind) ,
make 4-5 cups tamarind juice and keep it aside .

Now heat oil in a wide and deep vessel , add paste to it
and stir it for 5 or more mins until the raw smell dissappears .

Then add egg plant and curry leaves , stir it and cook for 3-4 mins,
pour tamarind juice , mix it perfectly and cover the vessel (3/4)
with a lid , let it boil for 20 - 25 , till it thickens now taste it
and add if anything requires .

Now slowly add fish pieces one by one, dont put any spoon and
mess, hold the vessel with cotton cloth and settle the pieces
by shaking, see that all the pieces dip in to pulusu and cook it
on very low flame for 10 - 15 mins ( pulusu must get sambars
consistency and also fish takes very less time to cook) .

Fish Pulusu is done .

Serve it with rice , jawari roti , rice roti.......etc

Makes more than 8 servings .

It takes 40 - 50 mins to cook .

Note :

Adding egg plant gives you very good and new taste .

Adjust ingredients like tamarind....to your taste .

Green Chilly Fish Fry

Pacchi Mirapakaya Chepala Vepudu

Ingredients :

Fish 1/2kg or 1lb

Green chillies 10-15

Onions 1 chopped(medium size)

Garlic cloves 8 Ginger 1/2 inch

Turmeric powder 1/4 teaspoon

Curry leaves 5-6

Coriander leaves chopped 2 table spoons

Oil 3-4 table spoons

Dry coconut powder 1 1/2 tea spoon

Coriander powder (Dhania powder) 1tea spoon

Garam masala pinch (cloves and cardamom)(lavangam and elaichi)

Salt as per taste

Preparation :

Wash the fish 5-6 times , keep in a holes vessel so that water

get squeezed. Grind green chillies ,onion ,garlic ,ginger,turmeric

powder to fine paste, add salt while grinding, add whole paste to

the fish, and marinate it for 20-25min.

Heat oil in a pan ,spread fish pieces on the pan as single layer.

spread curry leaves on the fish. After 3-4 min turn gently to other

side one by one with flat spoon. You must be careful , don't mess it up.

Then put lid on the pan for only 3-4 mins. Remove

the lid and gently turn all the pieces to other side ,and cook

for 4-5 mins you can taste and add salt if needed, then sprinkle

coconut powder, coriander powder, garam masala and coriander

leaves, after few mins turn to other side.

This should be cooked on medium flame for 5 -10 min,
then on medium-low flame for 15-20 min (depends).

Fry till it get light golden brown colour (don't burn) It is

done now.

Finally garnish it with coriander leaves .

Note :

Fish pieces are sliced very thin.
wash fish with 2 teaspoons of vinegar or lime juice to

remove stickiness.

Don't cook it on high flame.

Children likes this dish, if you add more onion and less

green chilly, more spicy-more green chilly should be added.

It is good to have fish once a week.

Bakshalu

Bobbatlu , Polelu , Pappu Bakshalu

Bakshalu is a sweet dish which is specially prepared on ugadi .

Ingredients :

Bengal Gram 2 cups (chana dal) (senaga pappu)
Jaggery 2 cups
Cardamom 4 (seeds powdered)

For Dough :

All Purpose Flour 2 cups (maida)
Wheat Flour 3 tbsps
Salt as per taste
Ghee 1/2 cup

Water 1 cup

Preparation :

Wash and soak chana dal for 4-5 hours , add 2 cups water
pressure cook until 2-3 whistles , it should not be over
cooked(not broken). Separate it from water and drain

completley for 1 hour .

Now prepare soft dough with all purpose flour , wheat flour ,

1 tbsp ghee and 1 cup water ( dough should be slightly sticky).

Keep it aside for 1 hour.

Blend cooked chana dal (powdered) .

Take jaggery in a vessel , add 1/2 cup water , mix it , boil it

until jaggery dissolves on low flame. Now slowly add powdered

chana dal and cardamom powder to it , stir continuously .

If it is too runny cook it for 5-10 mins on low flame , let it cool ,
now you can make firm balls . Make big lime size firm balls and
keep it aside .

Now take page size aluminium foil , spread and apply ghee

on it and hand ,and take small lime size dough.

Press it with hand (a little) on foil,and keep poornam ball on it

and cover poornam ball with dough by bringing edges together on its top.

You can see a ball poornam covered with dough,Then press

it with hand firmly ,and make circular shape Baksham (like puri).

Now keep Iron griddle on medium-low flame,spread 1/4 tsp

ghee. Separate Baksham from foil slowly onto iron griddle and

fry it both sides by applying sufficient ghee, till it get light

golden brown colour like chapati.

Now its done .

Note :

One more process, you can blend cooked dal, jaggery, cardamom

in to fine paste and if it is runny ,then cook it for 5-10 mins to

get firm balls (poornam).

Ugadi Pachadi

Ugadi , The Telugu New Year Day , this is the first festival of our calender .
Ugadi Pachadi is specially prepared with fresh tamarind , fresh jaggery
raw mango and neem flowers . It resembles the mixture of feelings in life .
Ugadi Pachadi is Mixture of ' Shadruchulu ' (six tastes) .
Sweet - Teepi
Sour - Pulupu
Bitter - Chedu
Tart - Vagaru
Hot - Karam
Salt - Uppu

This is traditionally prepared in mud pot ' Matti Kunda ' .
We prefer to do this every year in mud pot , other than this we
specially prepare Bakshalu on this auspicious day .

Ingredients :

Tamarind Pulp 2 tbsps
Jaggery 3 tbsps (grated)
Neem Flowers few
Raw Mango 1 cup (chopped)
Red Chilly Powder 2 pinches (or according to taste)
Salt as per taste
Coconut Fresh few (chopped) (optional)

Preparation :

Soak tamarind , extract juice with 4-5 cups of water ,
chop mango in to small pieces along with skin .
Separate neem flowers one by one .

Now take mud pot , pour tamarind juice in to it ,
and add all ingredients to it .

Now traditional Ugadi Pachadi is ready.

Note :

Roasted Chana Dal , Sugar cane pieces ,Coconut Pieces , Ripe Banana ,
Cumin Seeds , Cashew nuts .... etc are all optional ingredients can be added .

Prepare thick paste by reducing water .

Lamb Liver Fry

Lamb Liver Fry





















Ingredients :

Lamb Liver 1/2 kg or 1 lb
Onion 1 medium (chopped)
Green Chilies 2 (slit)
Red Chilly Powder 1 tsp
Black Pepper Powder 1 tsp
Coriander Powder 1/2 tsp
Dry Coconut Powder 1/2 tsp
Garam Masala 1 pinch
Ginger Garlic Paste 1 tsp (fresh)
Turmeric Powder 1/4 tsp
Salt as per taste
Oil 1 - 2 tbsps
Coriander Leaves for Garnishing

Preparation :

Wash liver, boil 3 cups of water in a deep vessel and add liver
to it and let it boil for 5-8 mins , turn off the flame and take out
from water .

Heat oil in a pressure cooker , add onion, green chilies after few
seconds add ginger garlic paste and turmeric powder.

Now add boiled liver , stir it well and add red chilly powder,
pepper powder , coriander powder and coconut powder,salt
then add water (less than 1 cup) stir it well and put lid and
wait (whistle) on it . Cook on medium flame till you get 4 whistles.

Turn off the flame , open it after 10 mins ,you can see
gravy, add garam masala to it ,again let it fry for
10 or more mins, until gravy disappears ,stir regularly .

Lamb Liver Fry is ready , Garnish with coriander leaves .
Serve it with rice or chapati .

Makes around 4 - 5 servings .

It takes roughly 30 - 45 mins to prepare .

Chukkakura Chutney

Sorrel Spinach Chutney , Khatta Palak Chutney

Chukkakura Chutney is very tasty and simple recipe ,

You need not blend ingredients like other chutney's .

Ingredients :

Chukkakura 3 cups (chopped)

Sesame Seeds Powder 1/2 tsp

Cumin Seeds & Fenugreek Seeds Powder 1 pinch (jeelakara menthula podi)

Red Chilly Powder 2 tsp

Garlic Pods 6

Chana Dal 2 tsps

Turmeric Powder 2 pinches

Dry Red Chilly 2 broken

Salt as per taste

Oil 2 - 3 tbsp

Preparation :

Remove fat & hard stems ,then wash and chop chukkakura .

Now heat oil in a pan, add red chilly broken chana dal, after

few seconds add garlic pods and chukkakura , mix it well and

add turmeric powder, red chilly powder,and salt .

It will take only 10 mins to cook , now add sesame seeds powder,

cumin seeds & fenugreek powder, cook till it leaves

the oil (becomes like paste).

Now Chukkakura Chutney is done .

Serve it with rice or chapati .

Makes roughly 4 - 5 servings .

It takes around 10 mins to cook .

Majjiga Charu with Mirchi bajji

Challa Charu with Mirpakaya bajji
















Ingredients :

Curd 2 cups (sour)
Green Chilies 6 - 8
Garlic pods 4
Curry Leaves 8
Bengal Gram Flour 1 tbsp
Salt as per taste
Coriander Leaves few strings
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Turmeric Powder half pinch
Oil 2 -3 tsps

Preparation :

Add 2 cups of water and salt to curd and blend , take
butter milk in to a vessel , take 1/2 cup butter milk to a
small bowl, add bengal gram flour to it , mix it to a fine paste
and add it to butter milk .

Blend green chilies and garlic to fine paste .
Now add this to butter milk . Mix it well .

Heat oil in a deep vessel , add mustard seeds ,cumin seeds
curry leaves and half pinch turmeric powder and add butter
milk mixture to it . let it boil for 15 mins, it has to be juicy
consistence to add mirchi bajji .

See the taste and add any thing if necessary .
Turn off the flame and keep it aside , Majjiga Charu is ready.

Now prepare Mirchi Bajji .

Add mirchi bajji to majjiga charu , it has to be watery
so that mirchi bajji squeezes all the water from majjiga charu
and it thickens , garnish with coriander leaves .

Now Majjiga Charu with Mirchi Bajji is ready.

Serve it with rice.

Makes around 7 -8 servings .

It takes roughly 30 - 40 mins to prepare .

Suggestions :

If curd is not sour enough , you can add lemon juice or
any sour content .

Mirchi Bajji

Mirapakaya bajji

















Ingredients :

Green Chilies 15 (straight and long)
Oil for Deep Fry

For Batter :

Bengal Gram Flour 2 cups (senaga pindi)
Rice Flour 1 tbsp
Turmeric Powder 1 pinch
Baking Soda 1 pinch
Salt as per taste

For Stuffing :

Sesame Seeds Powder 2 tbsp (nuvvula podi)
Peanut Powder 1 tbsp
Amchoor Powder or Tamarind Paste 1 tbsp
Coriander Powder 1 tsp
Salt 1/4 tsp

Preparation :

Wash green chilies and wipe , Now take one chilly and make a slit
vertically on one side from top till the edge with a sharp knife
(keep the ends intact) . Follow the same procedure for all the chilies
and keep them aside .

Preparing Batter :

Take bengal gram flour in a bowl , add rice flour ,turmeric powder,
baking soda , salt , mix them perfectly .

Now keep adding water till you get thick batter , it should have
enough consistency to stick to the chilly ,keep aside for 15-20 mins.
In the mean time lets complete stuffing .

Stuffing :

Mix all the stuffing ingredients perfectly, now start filling this mixture
in the slit chilly (open the slit and fill the mixture ) .

Heat oil in a kadai on medium-high flame , now dip stuffed chilly
in the batter, slowly drop them from the sides of kadai in to the oil ,
you can add 4-5 mirchi's depending on oil , fry them till they gets
light brown colour . Continue for all the chilies .

Sprinkle lime juice and serve it with onion .

Egg Pulusu

Guddu Pulusu


















Ingredients :

Eggs 5
Tamarind pulp 2 big lemons size (according to your taste)
Onion 1 big (chopped)
Fenugreek leaves 2 tbsps (chopped)
Curry leaves 8
Ginger Garlic paste (fresh)
Green Chilly 2 (slit)
Jagerry 2 tsp
Lady's Finger 3 (cut into 2 pieces) (optional)
Sesame Powder 1/2 tsp (optional)
Coriander Powder 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder 1/2 tsp
Salt as per taste
Oil 3 tbsps

Preparation :

Boil eggs , peel the shell and make 3-4 slits on each egg
(so that it absorbs the gravy), soak tamarind pulp in
water and squeeze juice from it and keep it aside.

Now heat oil in a deep vessel and add cumin seeds , mustard seeds
after few seconds add fenugreek leaves fry for a min then add onion ,
curry leaves ,green chilies,lady's finger, ginger garlic paste, turmeric
powder fry for a min .

Now add coriander powder , red chilly powder , salt ,sesame powder
stir it well and add tamarind juice(approx 2 cups) let the vessel cover
with a lid and boil , till it thickens (for 10 mins or more).

Now add boiled eggs and boil it on medium-low flame for 10 mins .
Egg Pulusu is ready .

Serve it with rice .

It makes 5 servings.

It takes roughly 25- 30 mins to cook .

Suggestions : Sesame seeds powder and lady's finger are optional ,
but it gives you good flavor and taste.

Spinach Chutney

Palakura Chutney , Palak Chutney
















This is a simple and spicy chutney .

Ingredients :

Spinach 3 cups (chopped)
Green Chilies 10-12
Sesame Seeds Powder 1 1/2 tsp (nuvvula podi)
Garlic pods 6
Tamarind Pulp or paste 1 1/2 tsp (or lemon juice)
Fenugreek & Cumin Seeds Powder 1 pinch (jeelakara menthula podi)
Turmeric Powder 1 pinch
Salt as per taste
Oil 1 tsp

For Seasoning :

Dry Red Chilies 2 (broken)
Urad Dal 1/2 tsp
Cumin Seeds few
Mustard Seeds few
Curry Leaves 4
Turmeric Powder 1 pinches
Oil 2 tsp

Preparation :

Wash spinach and drain , remove the edges of green chilly ,
soak tamarind and extract thick paste like juice and keep it aside.

Heat 1 tsp oil in a pan , add green chilies and garlic pods
fry for 2-3 mins remove from pan and keep it a side,
now add spinach , 1 pinch turmeric powder and fry for 5-8 mins
till the leaf turns tender.

Now first blend green chilly and garlic pods to paste ,
then add spinach leaves, sesame seeds powder, salt , tamarind paste,
fenugreek and cumin seeds powder and blend to paste.
then taste it and add any thing if necessary .

Now take it to a bowl.

Seasoning :

Heat oil in a wok , add dry broken red chilly after few seconds add
urad dal and fry for few seconds then add cumin seeds , mustard seeds,
curry leaves and pinch turmeric powder , let it fry .
Turn off the flame. Pour on to spinach chutney .
Now spinach chutney is done .

Serve it with rice or chapati.

Makes around 6 or more servings .

It takes 15- 20 mins to prepare .

Suggestions : Instead of tamarind you can add amchoor .
Instead of sesame seeds powder you can add peanut powder .
It lasts for a week , if you store in refrigerator .

Chicken Curry

Kodi Kura























Ingredients :

Chicken 500 gms
Onion 1 medium
Ginger Garlic Paste 2 tsp (fresh)
Turmeric Powder 1/2 tsp
Red Chilly Powder 2 tsp
Coriander Powder 3/4 tsp
Dry Coconut Powder 3/4 tsp
Garam Masala 2 pinches
Coriander leaves 1 tbsp (chopped)
Salt as per taste
Oil 3 - 4 tbsp

Preparation :

Heat oil in a pan add onion , ginger garlic paste and turmeric powder .
Add chicken and stir it well , cover with lid and cook for 5 mins.

Now add red chilly powder ,salt ,coriander powder,dry coconut powder
and 1 cup or more water to it , put lid and cook on medium-high flame(20 mins)
till it is done .

Finally add garam masala and coriander leaves , cook for 3-4 mins .
Turn off the flame.

Now Chicken Curry is ready .

Serve it with rice , chapati , puri.......etc

It makes around 5-6 servings .

It takes roughly 30 mins or more .

Suggestions : Boil chicken for 3 - 4 mins before cooking .

Keema Palak

Minced Lamb with Spinach , Keema Palakura




















Ingredients :

Minced Lamb 250 gms (keema)
Spinach 2 cups (chopped)
Green Chilly 3 (slit)
Onoin 1 (small)
Ginger Garlic Paste 1 tsp (fresh)
Turmeric Powder 1/4 tsp
Red Chilly Powder 1 1/2 tsp
Coriander powder 1/2 tsp
Dry Coconut Powder 1/2 tsp
Garam Masala 1 pinch
Salt as per taste
Oil 2 tbsp

Preparation :

Wash minced lamb and drain it .

Heat oil in a pressure cooker, add onion,Green Chilly and let it
fry for a min. Add ginger garlic paste , turmeric powder after
few seconds, add minced lamb, let it fry for 3 - 4 mins .

Now add red chilly powder , salt , stir it well and add
coriander powder , dry coconut powder ,1/2 cup water and mix it .

Then put the lid and wait (whistle), cook on medium-high flame.
Turn off the flame after 2 whistles , and open it after 10 mins.

Now add spinach , mix it , add little water if necessary and put on
medium flame for 10-15 mins till spinach cooks ,add garam masala
and after 2 mins turn off the flame.

Now Keema Palak is done .

Serve it with rice , chapati ......etc

This makes around 4 servings .

It takes roughly 25 - 30 mins to cook .

Coriander Curd Chutney

Cilantro Yogurt Chutney , Kothmir Perugu Chutney

Ingredients :

Coriander Leaves 1 cup (finely chopped)

Mustard Seeds 2 tsps

Curd (sour) 1/2 tbsp

Garlic Pods 3

Salt as per taste

For Seasoning :

Urad Dal 1/2 tsp

Mustard Dal few

Cumin Seeds few

Curry Leaves 4

Green Chilies 3 (finely chopped)

Turmeric Powder 1/2 pinch

Oil 1 tsp

Preparation :

Blend mustard seeds to powder , add curd, garlic pods and

make paste .Now add coriander leaves, salt and blend.

Seasoning :

Heat oil in a wok , add urad dal, mustard seeds, cumin seeds

after few seconds add green chilly and turmeric powder.

Pour on to coriander chutney.

Now Coriander Curd Chutney is ready .

Serve it with rice .

Cabbage Pakodi

Ingredients :

Cabbage 1 cup (long strips)
Green Chilies 2 (finely chopped)
Bengal Gram flour 1/4 cup
Rice flour 2 tsp
Red Chilly Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1/4 tsp
Salt as per taste
Oil for deep fry

Preparation :

Take a bowl and mix all the ingredients except oil ,
add as little water as possible to mix the (tight) dough .
Keep it aside for 15 mins .

Heat oil in a kadai on medium-high flame, now take dough
in the hand, leave small rough pieces in the oil, and fry all
the sides till it get light brown colour .
Repeat it for all the dough .

Now Cabbage Pakodi is ready .

Serve it with sauce or sweet chutney .

Spinach Fries

Palak Bhajji , Palakura Aku Bajjilu



Ingredients :

Spinach leaves 25 medium size
Bengal Gram Flour 1 cup (senaga pindi)
Red chilly Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1/2 tsp
Baking Soda 1 pinch (vanta soda)
Salt as per taste
Oil for deep fry

Preparation :

Wash spinach leaves and wipe with a cloth . Now take
gram flour in a bowl , add red chilly powder ,turmeric
powder, coriander powder, baking soda, salt . Mix it well .

Now keep adding little water till you get thick batter,
the batter has to have enough consistency to stick
to the leaves. Adjust the spices to taste.
Keep aside for 10- 15 mins .

Heat oil in a kadai on medium-high flame, dip single leaf in the
batter and slowly put in to the oil, you can add 4-5 leaves,
depending on oil .Fry both sides till it gets light brown colour.
Repeat this for all the leaves.

Serve with tomato sauce or spicy sweet chutney .

Cabbage Moong Dal Curry

Cabbage Pesarpappu Kura



Ingredients :

Cabbage 1 small (chopped)
Green Chillies 7 (chopped)
Onion 1 small (chopped)
Moong Dal 1 tbsp (peasarpappu)
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 6
Ginger Garlic Paste 1/4 tsp
Turmeric Powder 1/4 tsp
Salt as per taste
Oil 1 tbsp

Preparation :

Heat oil in a pressure cooker ,add moong dal , fry for few seconds
then add mustard seeds , cumin seeds , after few seconds add onion,
curry leaves ,ginger garlic paste and turmeric powder .

Now add caggabe and salt , mix it well .Put lid and wait (whistle) ,
cook on low flame . After one whistle turn off the flame , open
it after 5 - 10 mins .

Now cabbage moong dal curry is ready .

Serve with chapati or rice .

It makes around 4 - 5 servings .

It takes rougly 20 mins to cook .

Onion rice

Ingredients :

Rice cooked 2 cups

Onions 2 (chopped)

Green Chilies 4 (slit)

Red Chilly Powder 1/4 tsp

Bengal Gram 1 tsp

urad Dal 1tsp

Mustard Seeds few

Cumin Seeds few

Garlic pods 2 (crushed)

Curry Leaves 5

Turmeric Powder 1 pinch

Salt as per taste

Oil 1/2 tbsp

Preparation :

Heat oil in a pan , add bengal gram ,urad dal after few seconds

add mustard seeds , cumin seeds after spluttering add green chilly

onion , garlic , turmeric powder ,cook until the onion is tender and

has turned golden then add salt and red chilly powder.

Now add cooked rice to it , mix it well .

After 5 mins turn off the flame .

Now onion rice is ready .

Serve it with any pickle or curry .

It makes around 4 servings .

Hardly it will take 10 mins to prepare .

Cauliflower Bengal Gram Curry

Gobipuvvu Senaga Pappu Kura



Ingredients :

Cauliflower 1 small (diced)
Green Chilies 8 (chopped)
Bengal Gram 1 1/2 tbsp (chana dal)
Onoin 1 small (chopped)
Ginger Garlic Paste 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder 1/4 tsp
Curry Leaves 6
Coriander Leaves few strings
Salt as per taste
Oil 1 tbsp

Preparation :

Heat water in a vessel , dip diced cauliflower in it for 5 - 10 mins .
Remove and drain water from it . Soak Bengal gram for 20 mins.

Now heat oil in a pan , add mustard seeds , cumin seeds after
spluttering add soaked Bengal gram , chopped green chilies ,
onion , curry leaves , ginger garlic paste and turmeric powder to it .
Let them fry for a min or 2 , then add cauliflower and salt to it .

Now cover it with lid and cook on low flame .
Stir it regularly , and it takes 20-25 mins to cook .
Now add coriander leaves and off the flame .

Now Cauliflower Bengal Gram Curry is done .

Serve it with rice or chapati .

It makes around 4 - 5 servings .

Spinach Chapati

Palak Roti , Palakura Chapati



Ingredients :

Wheat Flour 2 cups
Spinach 1 cup (chopped finely)
Red Chilly Powder 1/2 tsp
Salt as per taste
Oil or Butter 1 tbsp

Preparation :

Crush spinach with hand in a flat vessel , add wheat flour
red chilly powder , salt and add enough water to make a
dough of rolling consistency . cover and keep it aside
for 30 mins .

Make big lemon size balls and roll them flat and round chapatis .
Now heat tavva or iron griddle , fry chapatis on both sides
adding few drops of oil or butter .

Repeat the process for all the dough .

Serve with curd , any curry .

This makes around 8-10 chapatis .

It takes roughly 20 - 30 min to prepare .

Majjiga Pulusu

Challa Pulusu

Ingredients :

Curd 1 cup (sour)

Green Chilly 1 (finely chopped)

Coriander Leaves few strings

For Seasoning :

Oil 1 tsp

Red Chilly 2 (broken)

Urad Dal 1/4 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp
Garlic Pod 1 (Crushed)

Curry Leaves 4

Turmeric Powder 1/2 pinch

Preparation :

Blend curd to butter milk , adding 1 cup water .

Add enough salt , green chilly to it , mix it well .

Seasoning :

Heat oil in a wok , add broken red chilly , after few seconds add

urad dal let it done ,then add mustard seeds and cumin seeds .

After spluttering add curry leaves then add crushed

garlic pod and turmeric powder . Off the flame.

Immediately pour this on to butter milk ,

and garnish with coriander leaves .

Now Majjiga pulusu is ready.

Serve it with rice .

Makes around 5 - 6 servings .

Takes only 5 mins to prepare.

Gawar Beans Egg Fry

Gokarkaya Egg Fry , Gorchikkudu Egg Fry , Mattikayala Egg Fry

Ingredients :

Gawar Beans 1/4 kg

Eggs 4

Onion 1 small

Green Chillies 8

Urad Dal 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 6

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Coriander leaves 1 tbsp (chopped)

Oil 1 tbsp

Preparation :

Remove the edges of gowar beans , wash and cut into inch size pieces .

Now chop onion and green chilies .

Heat oil in the pan add urad dal , after few seconds add mustard seeds,

cumin seeds ,after spluttering add curry leaves, green chilies and onion .

Let it fry for a min or 2 , add garlic paste and turmeric powder.

Now add gawar beans and salt , mix it well and put lid on it .

Cook on medium-low flame for 15-20 mins , stir it regularly .

See whether it is cooked or not , if not cook for few more mins .

Now beat eggs in gowar curry , mix it well and put lid for a min.

Now remove the lid and stir it perfectly , fry it for 10 min .

After frying add coriander leaves and off the the flame .

Now Gowar Beans fry is done.

Serve it with Rice or Chapati .

It takes roughly 25 mins to cook .

Makes around 4-5 servings.

Suggestion : You can add a pinch garam masala depending on

your taste .

Pouring Fruits Custard

This is basic pouring custard recipe .

Ingredients :

Milk 1 litre
Custard powder 2 - 3 tbsp
Sugar 3- 4 tbsp

Fruits for 1 Cup :

Banana 1/2 (Ripen)
Apple 1/4
Pomegranate few seeds
Grapes 5

Preparation :

Boil Milk , let it cool for 15 mins.
Take 2 tbsps milk in a bowl and add 2-3 tsp custard powder.
Mix it well .
Now add sugar and custard paste to boiled milk .
Again boil the milk about 5 or more minutes stirring constantly
till it thickens.
Remove from the flame and let it cool .
Now keep it in refrigerator (not freezer) .

Peel the skin of apple and banana and chop.
Now add seeds of pomegranate , grapes and chopped fruits to
cup of pouring custard.

Now pouring custard with fruits is ready.

Makes 5-6 servings.

Suggestions :You can add any fruits , ripen banana is
good combination.
Ice creams , cakes , pastries can be added .
Add more or less sugar depending on your taste.
Add fresh fruits when ever you eat.