Crispy Platain

Aratikaya Vepudu

Ingredients :

Plantains 3

Red Chilly Powder 1/4 tsp

Turmeric Powder 1/4 tsp or less

Salt as per taste

Oil 1/2 tbsp

Preparation :

Boil plantains in 2 cups of water for 5-8 Min's, let it cool then remove water,

peel the skin and chop them in to 1/4 inch size pieces.

Heat oil in a non-stick pan, add plantain pieces, turmeric powder and salt,

mix it well and fry on med-low flame.

Stir it very often to avoid burning, fry till the pieces change its colour to

light brown(approx it takes 15 Min's) .

Now sprinkle the red chilly powder and remove from flame after a min or 2.

Serve it with sambar rice...etc.

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

Makes roughly 2-3 servings.

Thotakura Vepudu

Amaranth Leaves Fry

Ingredients :

Thotakura (chopped) 4 cups

Onion 1 small

Green Chilly 4

Garlic Pods 5

Urad Dal 2 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt as per taste

Preparation :

Chop onion and green chilly finely.

Wash thotakura for 4-5 times and keep in a mesh.

Heat oil in a vessel, add urad dal, after changing its colour, add cumin seeds,

mustard seeds.

After spluttering add chopped green chilly, onion, turmeric powder and

stir it well.

Let the onion become tender, now add thotakura, salt to it and mix it well.

Put the lid and cook on med-low flame for 5 Min's, then remove the lid

and let it done for 15 or more Min's till it fries.

Now its ready, serve it with jowar roti, rice roti....etc.

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

Makes roughly 2 servings.

Poha Upma

Atukula Upma

Ingredients :

Poha 1 cup

Green Chilly 2 (slit)

Onion chopped 1 tbsp

Curry Leaves 4

Urad Dal 1 tsp

Bengal Gram Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 2 pinches

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Take poha in a mesh, run cold water through it and keep it a side.

Heat oil in a vessel add urad dal, bengal gram dal, after changing its colour,

add mustard seeds, cumin seeds, after spluttering add green chilly, curry leaves

chopped onion and turmeric powder.

Let it done for 2 Min's.

Now add poha, salt to it and mix it well.

Put lid on it, let it cook for 5-10 Min's on medium flame.

Garnish with coriander leaves and serve with any chutney.

Makes roughly 1-2 servings.

It takes 10-15 Min's to cook.

Sprout's Seasoning

Whole Green Gram, Bengal gram Sprouts Seasoning

Molakettina pesarlu, senigala talimpu

Ingredients :

Whole Green Gram 1/2 cup

Whole Bengal Gram 1/2 cup

Seasoning :

Green Chilly 1 (slit)

Curry Leaves 4

Urad Dal 1/4 tsp

Mustard Seeds few

Cumin seeds few

Onion chopped 1 tbsp

Salt

Oil 1 tsp

Preparation :

Wash and soak whole green gram and bengal gram over night.

Next day drain water and put them in cotton cloth keep it in a glass jar and

the lid must be opened slightly, sprinkle water on it once in a while.

The seeds will swell and begin germinating with in a day or 2.

Sprouts are done now, these can be refrigerated till one week.

Seasoning :

Heat oil in a wok, add urad dal after changing its colour, add mustard seeds,

cumin seeds, after spluttering add curry leaves, slit green chilly and chopped

onion let it turn tender then add sprouts, salt to it and mix it well.

Turn off the flame after a min and serve hot as evening snack.

Boda Kakarakaya Fry

Teasel Gourd Fry

Boda Kakarakaya, Adavi KakaraKaya, Akakarakaya

Ingredients :

Boda KakaraKaya/Teasel Gourd 1/4 kg

Red Chilly Powder 1/4 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Urad Dal 1/2 tsp

Turmeric Powder 1/4 tsp

Curry Leaves 5

Oil 1 tbsp

Salt as per Taste

Preparation :

Wash teasel gourd and cut in to 4-6 pieces.

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

spluttering add curry leaves and turmeric powder.

Then add chopped teasel gourd, salt and stir it perfectly, cook on low-med flame

put the lid (do not add water) after 10 mins add red chilly powder .

Remove the lid, stir it frequently and fry for 15-20 mins.

Boda Kakarakaya Fry is done, serve it with chapati, rice...etc

Makes around 2-3 servings.

It takes approx 30-35 mins to prepare.

Kakarakaya Podi

Bitter Gourd Powder

Ingredients :

Bitter Gourd 1/4 kg

Green Chilly 8

Dry Coconut Powder 1 tsp

Garam Masala 1 pinch

Garlic Pods 5

Curry Leaves 4

Urad Dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Salt as per Taste

Sugar 1/2 tsp

Oil 1 tbsp

Preparation :

Remove edges of green chilly, add garlic pods and grind to fine paste.

Grate bitter gourd, add 1/2 tsp salt and 1/4 tsp turmeric powder, mix it

perfectly and squeeze out the whole juice from it.

Heat oil in a non-stick pan, add urad dal, cumin seeds, mustard seeds, after

spluttering add curry leaves then add green chilly paste and fry it for 2 Min's.

Then add grated bitter gourd and salt to it, mix it frequently after 10 Min's add

sugar, dry coconut powder, garam masala to it, adjust salt, fry it on low-medium flame

till it is done, i,e. till it gets golden brown colour.

Now its done, serve it with rice add ghee.

Makes 1 1/2 cups of powder.

It takes approx 30-40 mins to prepare.

Cauliflower Rice

Ingredients :

Rice 2 cups

Cauliflower 1 flower small

Onion 1 medium

Cloves 2

Cardamom 1

Cinnamon small piece

Curry Leaves 5

Green Chilly 2

Salt as per taste

Oil 1 tbsp

Preparation :

Chop onion and green chilly.

Separate cauliflower and cut florets.

Boil 3 cups of water, keep the florets in it for 5 Min's then remove from

water and keep them in mesh.

Now cook rice in 4 cups of water, make it fluffy and keep it a side.

Heat oil in a wide pan, add cloves, cardamom, cinnamon then add chopped

onion, green chilly, curry leaves, let them fry for 2 Min's.

Then add cauliflower florets and salt , mix it well and cook for 10-15 Min's on

low flame or till the florets are done.

Now add cooked rice to it and mix it perfectly.

Let it done for 5 Min's. Then remove from flame.

Serve it with curd chutney....etc

Makes roughly 3-4 servings.

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

Broad Beans Curry

Chikkudu Kaya Kura

Ingredients :

Broad Beans 1/4 kg

Green Chilly 5

Onion 1 small

Curry Leaves 4

Garlic pods 4

Urad Dal 1 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Milk 1/4 cup

Salt as per Taste

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Remove the ends and wash broad beans, split and tear in to 1 inch size pieces.

Remove the edge of green chilly and wash, add salt, garlic pods and grind in to

fine paste.

wash and chop onion.

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

after spluttering add chopped onion, curry leaves and green chilly paste,

stir it for 2 Min's.

Then add broad beans and mix it well (do not add water), put lid and whistle

and cook it on low flame for 15 Min's, turn off the flame and let the pressure

get zero then open it and add milk, keep it on flame for 5 or more Min's till

it is done.

Add coriander leaves and serve it with rice, chapati ....etc

Makes roughly 3 - 4 servings.

It takes 20 - 25 Min's to prepare.

Ridge Gourd With Moong Dal

Beerakaya Pesarpappu Kura

Ingredients :

Ridge Gourd 1/2 kg

Moong Dal 1/2 cup

Onion(chopped) 1/2 cup

Green Chilly 6

Tomato 1 medium size

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt asper taste

Coriander Leaves few sprigs

Preparation :

Peel the skin of ridge gourd, wash and cut in to 1/2 inch size pieces.

Chop onion, green chilly and tomato.

Wash and soak moong dal in water.

Heat oil in a vessel, add mustard seeds, cumin seeds after spluttering

add soaked moong dal and stir it for a min.

Then add curry leaves, chopped onion, ginger garlic paste and turmeric

powder, mix it well and let the onion done.

Then add ridge gourd pieces, salt and mix it well.

Put the lid and cook on med-low flame, after 5- 10 mins water forms

in the curry, it should be cooked till the moong dal is cooked 3/4

(remains separate).

Now Garnish with coriander leaves and serve it with chapati, rice...etc.

It makes roughly 3- 4 servings.

It takes approx 20- 25 mins to prepare.

Potato with Bengal Gram Dal

Aloo Senaga Pappu Kura

Ingredients :

Potato 1/4 kg

Bengal Gram dal 1 tbsp

Onion 1 medium size

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Curry Leaves 5

Turmeric Powder 1/4 tsp

Red Chilly Powder 1/4 tsp

Dry Coconut Powder 1/4 tsp

Garam Masala 1 pinch

Coriander leaves few sprigs

Salt as per Taste

Oil 1 tbsp

Preparation :

Wash and peel the skin of potato and cut in to 1 inch size pieces, keep them

in a bowl of water. Wash and chop onion.

Soak bengal gram dal in water.

Heat oil in a pressure cooker, add cumin seeds, mustard seeds, after

spluttering add bengal gram dal and stir in curry leaves, chopped onion,

ginger garlic paste and turmeric powder. Let it done for a min or 2.

Now add potato pieces, red chilly powder, coconut powder, garam masala powder

and salt, stir it perfectly and sprinkle few drops water, close it with lid and put

wait(whistle) on it.

Cook it on very low flame for 15- 20 Min's, some times you may not get whistle.

Turn off the flame, wait till the pressure gets zero, then open and see whether

it is cooked or not, if not, cook it again for more 10 Min's on low flame.

Garnish with coriander leaves and serve it with chapati, bagara rice....etc.

It takes 25 - 30 Min's to cook.

It makes 2 - 3 servings.

Bagara Rice

Bagara Rice

Ingredients :

Basmati Rice 2 cups

Onion 1 small

Green Chilly 2

Curry Leaves 5

Ginger Garlic Paste 1/2 tsp fresh

Cloves 2 - 3

Cardamom 1

Cinnamon 1 inch piece

Kala Jeera 1/4 tsp

Coriander Leaves few sprigs

Salt as per taste

Oil 1 tbsp

Ghee 1 tsp

Water 3, 1/4 cups

Preparation :

Wash basmati rice and soak in water.

Wash and chop onion and slit green chilly.

Heat oil in a rice cooker vessel, add kala jeera, cloves, cardamom, cinnamon

then add chopped onion, curry leaves and green chilly.

Stir it and let it done for a min or 2 and add 3,1/4 cups of water to it.

Now remove water from basmati rice, put soaked rice in the vessel, add salt

to it, keep it on the rice cooker and close it with lid.

Let it done.

Bagara Rice with pepper Mutton, Aloo curry and Tomato Curry.

Now garnish it with coriander leaves and serve it with non-veg curries,

masala curries...etc

It takes 30-35 Min's to prepare.

Makes 2 - 3 servings.

Capsicum Rice

Ingredients :

Rice 2 cups

Capsicum 2 cups (finely sliced)

Onion 1/2 cup (chopped)

Curry leaves 5

Cloves 1 or 2

Cardamom 1

Cinnamon 1/4 inch (small piece)

Cumin seeds 1/4 tsp

Coriander leaves few sprigs

Salt as per taste

Oil 1 tbsp

Preparation :

Cook rice in 4 cups of water, open it and make it fluffy.

Heat oil in a vessel, add cumin seeds after spluttering add cardamom,

cloves, cinnamon, after few secs add chopped onion, curry leaves and

mix it well.

Then add sliced capsicum and salt, mix and let it done for 10-15 Min's on

med-low flame, till it tenders.

Now add cooked rice to it and mix it perfectly, adjust salt and after 5 Min's

turn off the flame, garnish it with coriander sprigs.

Capsicum Rice is done, serve it with curd chutney.....etc.

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

Makes 4 - 5 servings.

Suggestions :

Black pepper powder can added according to your taste.

Cauliflower Tomato Curry

Ingredients :

Cauliflower 1 small

Onion 1 small

Tomato 1 big

Chana Dal 2 tsp

Cumin seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Red Chilly Powder 1/2 tsp

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Fenugreek Powder 1 pinch (optional)

Coriander Leaves few sprigs

Oil 1 tbsp

Salt as per Taste

Preparation :

Separate the cauliflower and cut florets, chop onion and tomato.

Boil 3 cups of water and keep the florets in it for 5 Min's, then take

out and put them in a mesh.

Now heat oil in a vessel add chana dal, after few secs add cumin seeds,

mustard seeds after spluttering add curry leaves, chopped onion,

ginger garlic paste and turmeric powder,mix it well.

Add cauliflower florets, after 5 Min's add chopped tomato and mix it perfectly.

Add red chilly powder, fenugreek powder and salt.

Cook on medium flame till it is done, approx it takes 15 Min's to cook.

Cauliflower Tomato Curry is ready to serve with chapati....etc.

It takes approx 25 Min's to prepare.

Makes rougly 3- 4 servings.

Chamaku Potlalu

Taro Leaves Fries

Ingredients :

Taro Leaves 10
Chana Dal Flour (Besan Flour) 1/2 cup
Red Chilly Powder 1/2 tsp
Cloves 10 (to pierce)
Salt as per Taste
Oil 1 - 2 tbsp

Preparation :

Remove the stems of taro leaves, wash and wipe with a cloth.

Take besan flour in a plate and make dough by adding little water, salt,

red chilly powder (neither tight nor loose) as shown in the below picture.

Now take the leaf and put little dough in the centre of the leaf and press it
with hand firmly and as thin layer.

Then try to fold the leaf from all the sides and pierce with a clove as
shown in the pic.

Repeat it for all the leaves, put them in idli plates and steam cook
for 10 Min's.

Now take out them from idli stand and remove cloves from them.

Heat oil in a pan and keep cooked packs in it.

Fry them on low flame till the leaf changes its colour to dark brown,

it takes approx 15 Min's to fry both the sides by turning them.

Now Chamaku Potlalu are ready, serve them with sambar rice, curd rice ....etc

It takes approx 30-35 Min's to prepare.

Suggestions :

Any masalas can be added to dough according to your taste.

Mint Tomato Chutney

Pudina Tomato Chutney

Ingredients :

Mint Leaves 2 cups

Tomato 1/4 kg
Tamarind paste 2 tsp

Sesame Powder 2 tsp

Garlic Pods 6

Red Chilly Powder 1 tsp

Turmeric Powder 1/4 tsp

Fenugreek Powder 1 pinch

Cumin Seeds Powder 1 pinch

Salt as per Taste

Oil 1 tsp

Ingredients for Seasoning :

Oil 2 tsp

Dry Broken Red Chilly 3

Urad Dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Curry leaves 5

Turmeric Powder 1 pinch

Preparation :

Wash and cut tomatoes, remove stems of mint and wash leaves.

Heat 1 tsp oil in a vessel, add mint leaves, garlic pods and fry till the leaves 

softens.

Then add tomato, turmeric powder, red chilly powder, salt and let it cook
till the tomatoes are done.

Let it cool for 10-15 Min's.

Now grind cooked tomato with sesame powder, fenugreek powder, cumin
seeds powder and adjust salt.
Take it to a bowl.

Seasoning :

Heat oil in a small wok, add broken red chilly, after changing its colour add 
urad dal,mustard seeds, cumin seeds after spluttering add curry leaves and 
turmeric powder.

Now add on to Mint Tomato Chutney.

Serve it with rice, chapati ...etc.

It makes 2 cups of chutney.

It takes 20-25 Min's to prepare.

Suggestions :

If powders of sesame seeds, cumin seeds, fenugreek seeds are not ready,
roast them separately and blend them first and add cooked tomato.

Instead of sesame seeds, peanuts can be used.