Red Chilly Fish Fry

Chepala Vepudu

Ingredients :

Fish 1/2 kg or 1 lb

Onion 1 small

Curry Leaves 6

Red chilly Powder 2 tsp

Ginger Garlic Paste 1/2 tsp

Coriander Powder 1/2 tsp

Coconut Powder 1/2 tsp

Turmeric Powder 1/4 tsp

Garam Masala pinch

Salt as per taste

Oil 2 tbsp

Preparation :

Clean and wash fish pieces 4-5 times, finally pour 2 caps

of vinegar or lemon juice to remove clinginess, again wash

with water and keep in holes vessel to drain (for 20 Min's).

Make fine paste of onion and mix all the ingredients with fish,

marinate it for 20 Min's.

Now Heat oil in a wide non-stick pan, spread the

marinate fish on it as single layer.

Cover the pan with lid, Cook on low-medium flame for 5 Min's,

remove the lid and turn the pieces with flat spoon one by

one carefully.(do not mess and need not put lid again).

After 10 Min's decrease the flame, turn the pieces to the other

side,do it regularly till the fish gets fried.

Now Red Chilly Fish Fry is ready.

Serve it as snack or with rice.

It takes approx 25-30 Min's to prepare.

Spicy Tomato Chutney

Tomato Pacchadi

Ingredients :

Tomato 1/2 kg or 1 lb

Tamarind paste 2 tsp
Green Chilies 12

Sesame Powder 1 tbsp

Peanut Powder 1 tbsp

Methi leaves few sprigs

Curry Leaves 6

Garlic Pods 5

Turmeric Powder 1/4 tsp

Salt as per taste

For Seasoning :

Oil 2 tsp

Urad Dal 1/2 tsp

Mustard Seeds 1/ 4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Preparation :

Wash and chop tomato, wash and remove the ends of green chilly.

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

after changing its colour add curry leaves, after few seconds take

it to a bowl.

Take green chilies, garlic pods, methi leaves and curry leaves in the

same pan in left over oil, fry for 5 Min's then add tomatoes and salt,

cook them till tomato becomes soft (do not add water).

Blend cooked ingredients with peanut powder, sesame powder to

a coarse paste and take it to a bowl.

Now add seasoning on to the tomato chutney.

Now Spicy Tomato Chutney is ready.

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

Makes around 3 cups chutney.

It takes approx 20 - 30 Min's to prepare.

Suggestions :

Add tamarind, if tomatoes are not sour enough

or to increase sour taste.

Store chutney in refrigerator.

Bengal Gram Onion Curry

Senaga Pappu Ullipaya Kura, Chana Dal Pyas Curry

Ingredients :

Onion 1/4 kg

Bengal Gram 1/2 cup

Tomato 1 medium (chopped)

Curry Leaves 6

Green Chilly 3 (slit)

Coriander powder 1/2 tsp

Dry Coconut powder 1/2 tsp

Garam masala 1/2 pinch

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Red Chilly Powder 1/2 tsp

Oil 1 tbsp

Salt as per taste

Coriander Leaves few sprigs

Preparation :

Chop onion and soak bengal gram for half an hour.

Heat oil in a Pressure pan, add cumin seeds, mustard seeds,

after spluttering add curry leaves, slit green chilly, ginger

garlic paste, onion and turmeric powder, fry for 3-4 Min's.

Add soaked bengal gram and chopped tomato to it, mix it well.

Now add red chilly powder, salt, coriander powder, dry coconut

powder and 1/2 pinch garam masala (do not add water), mix it

thoroughly.

Put lid and wait (whistle) and cook it on low flame

till you get one whistle, turn off the flame and open it after

10 Min's, If it is not cooked, cook it for more one whistle.

Then add coriander leaves. Now it is done.

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

Makes roughly 3-4 servings.

It takes approx 20 - 25 Min's to cook.

Spicy Puffed Rice

Spicy Marmara

Ingredients :

Puffed Rice 3 cups
Roasted Pea nuts 3 tbsp

Roasted Bengal Gram 2 tbsp

Red Chilly 3 (broken)

Garlic Pods 3 (crushed)

Green Chilies 5

Curry Leaves 6

Turmeric Powder pinch

Oil 2 tsp

Salt as per taste

Lemon 1 small

Onion 1 small (finely chopped)

Preparation :

Mix puffed rice, roasted peanuts and roasted bengal gram,

keep it aside.

Remove the ends of green chilies, slit and cut them .

Heat oil in a wok, add broken red chilly,slit green chilies, fry

till the spicy flavour comes out, then add curry leaves, crushed

garlic pods, turmeric powder fry for a min.

Now add mixed puffed rice and salt to it, mix it thoroughly,

turn off the flame.

Store it in a air tight container.

Take spicy puffed rice in a small bowl, add finely chopped onion and

few drops of lemon to it, serve immediately.

Serve it as evening snack.

Makes 4 cups of spicy puffed rice.

It takes roughly 10 - 15 Min's to prepare.

Suggestion :

Always add onion and lemon juice just before serving.

Mango Milk Shake

Ingredients :

Mango 2 big size

Milk 4 cups (chilled)

Sugar 3 tbsp

Crushed Ice 1/2 - 1 cup

Cardamom 1 (seeds powdered) (elaichi)

Preparation :

Peel mango and extract pulp or cut into pieces .

Blend all the ingredients with mango pulp in a blender or a juicer,

till you get fine and thick juice.

Serve it in a glass immediately.

Makes around 3-4 servings.

It takes 10-15 mins to prepare.

Suggestions :

Instead of cardamom, you can add any essence like vanilla,

and ice creams according to your taste.

Okra with Cucumber

Bendakaya Dosakaya Kura, Lady's Finger and Cucumber Curry

Ingredients :

Okra 1/4 kg

Cucumber 1 medium size (yellow)

Green Chilies 8 (chopped finely)

Onion 1 small (chopped)
Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry leaves 5

Turmeric Powder 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Salt as per taste

Oil 1-2 tbsp

Preparation :

Wash and wipe okra with kitchen towel perfectly, cut into

1/2 cm thick pieces.

Peel the skin of cucumber, remove the seeds and cut into

1 cm size pieces.

Heat oil in a pan, add mustard seeds, cumin seeds, after

spluttering, add chopped green chilies, onion, ginger garlic paste,

curry leaves and turmeric powder and saute them.

Now add chopped okra, fry for 5-10 mins, then add chopped

cucumber with salt and stir regularly, cook on medium-low

flame till the okra leaves clinginess . It takes 15-20 mins

to cook.

Serve it with rice, chapati etc.

Makes around 5 servings.

Spinach Egg Fry

Palak Egg Fry
















Ingredients :

Spinach 2 cups (chopped)

Eggs 4

Green Chilies (chopped finely)

Onion 1/2 small (chopped)

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Garlic Pods 4 (crushed)

Turmeric powder 1/4 tsp

Salt as per taste

Oil 1 tbsp

Preparation :

Wash spinach and chop finely.

Heat oil in a non stick skillet, add cumin seeds, mustard seeds,

after spluttering add chopped onion, crushed garlic and

turmeric powder.

Now add spinach along salt and saute for 5 -10 mins till the

spinach becomes soft and cooked.

Then beat eggs on cooked spinach, mix it after a min and put lid

on the skillet, remove the lid after 3 mins and mix it well and fry

it for 5-10 mins on medium-low flame till the moisture disappears.

Now it is done.

Serve it with chapati or rice.

It takes approx 20 mins to cook.

Makes around 4 servings .

Crispy Okra

Crispy Bendi, Crispy Bendakaya, Crispy Lady's Finger

Ingredients :

Okra 1/4 kg

Red Chilly Powder 1/2 tsp

Coriander Powder 1/4 tsp

Salt as per taste
Oil for deep fry
Coriander few strings

Preparation :

Wash & wipe okra, remove both ends, slit each okra towards base end

(stem side) into two sections length wise.

Heat oil in a wok on medium flame for deep fry, put slit

okra into oil, spread them as single layer, stir continuously to avoid

burning, it takes 10 mins to deep fry.

Continue it for all the content, take them on to pan .

Now sprinkle all other ingredients on fried okra and put on the

flame for 5 mins, mix it well, turn off the flame.

Garnish it with coriander leaves.

Now its done.

Serve it as combination of sambar or dal rice, or as snacks.

It takes 20 - 30 mins to cook.

Makes 4 -5 servings.

Carrot Curry

Ingredients :

Carrots 5

Onion 1/2 small (chopped)

Red Chilly powder 1/2 tsp

Mustard Seeds few

Cumin Seeds few

Curry Leaves 5

Turmeric Powder 2 pinches

Ginger Garlic paste little

Coriander Leaves few strings

Salt as per taste

Oil 1/2 tbsp

Preparation :

Peel the skin and wash carrots, cut into 1/4 inch

size pieces.

Heat oil in a pressure pan, add mustard seeds, cumin seeds,

fry for a min, now add chopped onion, curry leaves,ginger

garlic paste, turmeric Powder, after few seconds add

carrot pieces.

Mix it well and add red chilly powder, salt, keep

lid and wait (whistle) on it, cook on low flame

until one whistle, some times you may not get whistle

then turn off the flame for 10 mins, open it after 10 mins.

Garnish with Coriander leaves.

Now it is done.

Serve it with chapati.

Takes approx 15 mins to cook.

Makes 3-4 servings.

Chamagadda Pulusu

Taro Root Pulusu

Ingredients :

Chamagadda 1/2 kg

tamarind Pulp 1/4 cup

Peanut Powder 2 tsps

Sesame Seeds powder 2 tsps

coriander Powder 1/2 tsp

Fenugreek & cumin seeds powder 1 pinch

Red chilly powder 1 tsp

Onion medium (chopped)

Green Chilies 4 (slit)

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Turmeric Powder 1/4 tsp

Ginger Garlic paste

Dry Red Chilies broken 3

Salt as per taste

Oil 1 tbsp

Preparation :

Boil chamagadda for 10 mins, make them cool and

peel skin (do not over cook).

Wash & soak tamarind pulp, squeeze juice from it

with 2 cups of water.

Heat oil in a deep vessel, add dry red chilly (broken),

mustard seeds, cumin seeds,fry for a min, add chopped

onion,green chilly ginger garlic paste, curry leaves

and turmeric powder, stir for few seconds.

Now add chamagadda to it, fry for 4- 5 mins then add

tamarind juice, stir it well, now add coriander powder,

sesame powder, peanut powder, red chilly powder, fenugreek

& cumin seeds powder, salt and stir it well.

Now cook it for 10 - 15 mins on low flame.

Turn off the flame , it is done now.

Serve it with rice.

It takes approx 20-30 mins to cook.

Makes around 4-5 servings.

Suggestions :

Do not boil chamagadda, peel its skin and add raw

chamagadda to seasoning, and follow the same procedure,

then pressure cook it for 2 whistles.

Green Beans Potato Carrot Curry

Ingredients :

Green Beans 2 cups (finely chopped)

Potato 1 large

carrots 2

Urad dal 1 tsp

Onion 1 small (chopped)

Green Chilies 8 (chopped finely)

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Turmeric Powder 1/4 tsp

Ginger Garlic paste

Salt as per taste

Oil 1 tbsp

Preparation :

Remove both ends of green beans, chop them finely,

peel potato, cut into 1/4 inch size pieces,

Peel carrots, chop them finely.

Heat oil in a pressure cooker, add urad dal,cumin seeds,

mustard seeds, fry for a min or 2, add chopped green

chilies curry leaves, ginger garlic paste, chopped

onion and turmeric powder, stir for few seconds, add

chopped beans, potato, carrot, add salt (do not add water).

Mix it well, keep lid and wait (whistle) on it, cook

on low flame until one whistle or 12 - 15 mins.

It is done.

Serve it with rice, chapati, jowar roti etc

It takes approx 15 mins to cook.

Makes around 5 servings.

Gawar Beans Peanut Curry

Gokarkaya Palli Kura, Gorchikkudu verusenaga kura

Ingredients :

Gawar Beans 1/4 kg

Peanuts 2 tbsps

Onion 1 small (chopped)

Red Chilly powder 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 6

Turmeric Powder 1/4 tsp

Ginger Garlic paste

Salt as per taste

Oil 1 tbsp

Preparation :

Take gawar beans, remove both ends, cut into 1 inch

size pieces, wash and keep aside.

Heat oil in a pressure pan, add mustard seeds, cumin seeds,

Peanuts, fry for 2 mins, now add chopped onion, curry

leaves,ginger garlic paste, turmeric Powder, after few

seconds add gawar beans pieces (do not add water).

Mix it well and add red chilly powder, salt, keep

lid and wait (whistle) on it, cook on low flame

until one whistle .

Turn off the flame, open it after 10 mins.

Now it is done.

Serve it with rice, chapati etc

It takes approx 15 -20 mins to cook.

Makes around 3-4 servings.

Ivy Gourd Bengal Gram Curry

Dondakaya Senaga pappu Kura, Tindora with Bengal Gram

Ingredients :

Tindora 1/4 kg

Bengal Gram Dal 1 tbsp

Onion 1 small (chopped)

Red Chilly powder 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 6

Turmeric Powder 1/4 tsp

Ginger Garlic paste

Salt as per taste

Oil 1 tbsp

Preparation :

Wash Tindora, cut into thin 1/2 inch size pieces.

Heat oil in a pressure cooker, add bengal gram dal, cumin seeds, mustard

seeds, fry for a min or 2, addcurry leaves, ginger garlic paste, chopped onion

and turmeric powder, stir for few seconds, add ivy gourd pieces

(do not add water).

Mix it well and add red chilly powder, salt, keep lid and wait (whistle) on it,

cook on low flame until one whistle or 12 - 15 mins.

Turn off the flame, open it after 10 mins.

It is done.

Serve it with rice, chapati etc

It takes approx 15 mins to cook.

Makes around 4 servings.

Shrimp Curry

Royyala Kura , Prawns Curry

Ingredients :

Shrimp 1/2 kg or 1 lb

Onion 2 big (chopped)

Green chilies 4 (slit)

Ginger Garlic Paste 1 tsp (fresh)

Red chilly powder 1 tsp

coriander powder 1 tsp

Garam masala 1 pinch

Coconut powder 1/2 tsp

Salt as per taste

Preparation :

Clean and wash prawns perfectly.

Take deep vessel, boil 6-8 cups water and put

washed shrimp in it, get it boiled for 10-15 mins,

then keep in a holes vessel to drain.

Boiled Shrimp

Heat oil in a pressure cooker, add onion, Green chilies,

ginger garlic paste, turmeric powder and fry for 5 mins,

add boiled shrimp and stir perfectly after 2 mins add

red chilly powder, salt, coriander powder, coconut powder,

garam masala, stir perfectly,(do not add water) put lid and wait(whistle)

and cook for 4 whistles on low flame.

Turn off the flame, open it after 10 mins, take one piece

and press it with spoon, see whether it is cooked or not,

if it is hard, again cook it for 2 more whistles,

mostly it is not necessary.

Now Shrimp Curry is ready.

It takes 30-40 mins to cook.

Serve it with rice, chapati, roti etc

Makes roughly 4-5 servings.

Suggestions :

Add more red chilly powder, to get it spicy.

Bottle Gourd Curry

Sorakaya Kura , Aanapakaya Kura

Ingredients :

Bottle Gourd 1 small

Onion 1 small (chopped)

Green Chilies 8

Curry Leaves 6

Ginger garlic paste 1/4 tsp

Turmeric Powder 1/4 tsp

Coriander leaves 2 tbsps (chopped)

Milk 1/2 cup

Salt as per taste

Oil 1 tbsp

Preparation :

Peel the bottle gourd, chop into 1 inch size pecies.

Heat oil in pan, add chopped onion, green chilies,curry leaves, ginger

garlic paste, turmeric powder fry for 2 mins, add bottle gourd pecies,

salt and cook on medium low flame for 10 - 15 mins.until the pecies

becomes tender (do not add water).

Add milk, coriander leaves, mix it well and cook for

more 5 mins turn off the flame.

Now Bottle gourd curry is ready.

Serve it with chapati, roti ,rice etc

It takes rougly 20 mins to cook.

Makes 4 - 5 servings.

Suggestions :

Add 2 pinches of sugar if bottle gourd is taste less.

Methi Cucumber

Dosakaya Menthi Kura

Ingredients :

Cucumber 1 (yellow dosakaya)

Methi Leaves 1/2 cup

Onion small (chopped)

Green Chilies 8 (chopped)

Ginger Garlic Patse 1/4 tsp

Cumin Seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Urad Dal 1 tsp

Turmeric Powder 1/4 tsp

Salt as per taste

Oil 1 tbsp

Preparation :

Peel the cucumber, remove seeds, cut into

1/2 inch size pieces, separate methi leaves from

stems.

Now heat oil in a pan, add urad dal cumin seeds, mustard seeds after

spluttering add chopped green chilies,chopped onion, ginger garlic paste,

turmeric powder, fry for 2 Min's or 3,now add methi leaves, stir continuously

until it fries, for 5 - 8 Min's.

Now add cucumber pieces and salt, mix it well,cover the pan with lid and

cook it for 15-20 Min's on low flame, stir regularly .

It is done.

Serve it with Chapati, rice, Roti etc

It takes roughly 20 Min's to cook.

Makes around 3 servings.

Gongura Pacchadi

Ingredients :

Gongura Leaves 4 cups

Bengal Gram Dal 1 tbsp

Red Chilly Powder 2 tsp

Coriander seeds 1 tsp

Fenugreek & Cumin seeds Powder 1/4 tsp (jeelakara menthula podi)

Garlic Pods 8

Turmeric Powder 1/4 tsp

Salt as per taste

Oil 2 tbsps

Preparation :

Separate the leaves from stems, wash and

wipe with kitchen towel thoroughly .

Heat oil in a pan, add bengal Gram dal, coriander

seeds add garlic pods, turmeric powder, gongura

leaves and fry on medium to high flame .

Stir it continuously and add red chilly powder,

Salt, fenugreek and cumin seeds powder. These

leaves tenders very quickly and do not overcook

(should remain leafy), leaves must leave oil .

It is done.

It takes 15-20 Min's to cook.

Serve it with rice .

Makes 6 -7 servings .

Suggestions :

It can be grind in to paste.