CAULIFLOWER CURRY(GOBI MASALA)

Many recipes came to my mind while thinking about the cauliflower. At last I made up my mind to do Gobi masala which will go well for the rice as well as any kind of bread like roti,naan......


source: myself

preparation time:15min

cooking time:20min

ingredients: Recipe for two


•1 cup of cauliflower florets

•1 onion finely chopped

•2tomato finely chopped

few springs cilantro

•2tsp yogurt


•Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder,1/2 tspn garam masala.

•Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste

•Grind: 2 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste

•Salt for taste

Method:

1. Cut cauliflower into pieces mix 4 cups of hot water and 2 tsp of salt in a bowl. Immerse cauliflower for about 20 min and drain it.


2.Heat oil in a pan and add the chopped onions and sauté till golden brown.

3.Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder,garam masala salt and cook till the tomatoes absorbs the flavor.

4.Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.

5.Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.

Garnish with cilantro leaves and serve hot.

RIDGEGOURD SKIN POWDER(BEERAKAYA POTTU PODI)

This podi/powder is made at home when we bring berakaya /ridge gourd from the market. Its very sad to see throwing away the ridge gourd skin when its very tender and soft. So my sister makes this variety podi full of fiber from its skin. This is really a very easy podi and goes well with hot rice, dal and a dash of ghee. i have the recipe of beerakaya pachadhi/chutney also you will soon see them in my upcoming posts.

Source: My sister
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 15 mins
Makes: 2-3 people

INGREDINTS:

peeled skin of 3 berakaya(s)/turai/ridge gourd

2 TO 3 Green chillies

salt to taste

1 tbspn coconut powder

1 to 2 clove of garlic

METHOD:

1.1.First clean the gourds, trim the ends and then peel the skin of berakaya/ridge gourd Let them dry.


2. fry beerakaya skin(pottu) with out oil ,fry greenchillies with a drop of oil and keep it aside.

3. add green chillies,coconut powder,garlic,salt,peeled skin beerakaya grind and make a powder.

This powder/podi serve with rice/ghee.This powder stores 4 to 5 days .

tip:
1. make a dry powder fry well when u are frying beerakaya pottu(skin)

TEEN DAL KI CHUTNEY(TRI DAL CHUTNEY)

My mother used to make this Pachadi in Rice and we used to love it. But I didnt eat in many days so i remembered i prepared today it came out very well.


source: my mom
cusine:south indian,andhra
prep time: 7 min
cooking time:10 min
makes 2- 3 people

INGREDEINTS:

1/2 Tbspn toor dal

1/2 Tbspn urad dal

1/2 Tbspn moong dal (take 3 dals an equal ratio)

2 to 3 dry red chillies

1/2 tspn corainder seeds

1/2 tspn cumin seeds

salt as required

tamarind little bit

1/2 tspn sugar(optional)

METHOD:

1.Take a pan and put that on the stove Pour 3 DALS in that and fry that until its light red for 5 min.

2. Now add dry red chillies,corainder ,cuminseeds fry for 2 min.

3.switch off the stove now add salt,sugar tamarind Grind all of that by adding
ittle water.

serve rice with a drop ogf ghee.

BEANS WITH TOMATO CURRY

PREPARATION TIME:20 MIN

INGREDINTS:

1/4 KG BEANS

1 Medium onion

1 tbspn ginger garlic paste

2 medium tomatoes

1/4 tspn turmeric

redchilli powder to taste

salt to taste.

few springs corainder leaves

FOR TADKA:

1 TSPN MUSTRDS,CUMINSEEDS

FEW SPRNS CURRY LEAVES

PROCEDURE:

1. Heated oil in a pan add tempering to this by using above ingredints of tadka after they cracked add chopped onions fry them ,add chopped beans fry them until they become translucent after frying beans add chopped finely tomatoes mix it well add salt,chilli powder,turmeric place a lid cook until tomatoes are become soft.


2.Finally sprinkle corainder leaves and switch off the stove.

serve with hot rice/ ghee.

GOBI MANCHURIA

PREPARATION TIME: 30 MIN

SEVINGS 3 ADULTS

INGREDIENTS:

1 Big cauliflower/gobi (cut into bite-size florets)

FOR MAKING BATTER:

1 cup corn flour

1/2 cup maida/allpurpose flour

1/2 tspn garam masala

1/4 tspn kesar colour/optional

1/2 tspn soyasauce

salt to taste

redchilli powder to taste

1/8 th tspn pepper powder

pinch of soda

required amount of water for making batter for gobi

FOR MAKING SAUCE:

1 Small onion (finely chopped)

3 garlic pods(finely chopped)2-chopped for sauce
1-for paste (making batter)

2 inch garlic /11/2 tbspn paste (1 -paste
1-finely chopped for making sauce

2-3 tbspn tomato ketchup

1 tspn redchilli sauce

2 tbspn soyasauce

3 to 4 green chillies(finely chopped)

finely corainder leaves

for garnishing corainder leaves,slices of onion sprinkle lemon.

FOR PREPARATION OF GOBI MANCHURIAN:


1. In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.(dont cook too much enough for 5 min).


2..Take a bowl add above ingredints of making batter add all iingredeints mix it well add above ginger garlic paste.mix it evenly add required amount of water make batter like bajji batter consistency

3.Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

4.Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes.

5. finally add gobi/cauliflowe florets saute it well sprinkle corainder leaves
serve with onion slices with lemon.serve immedaitely.


if you want u can sprinkle chopped greenchillies,ginger on the top of gobimanchurian

PUFFED RICE UPMA(MURMURALA UPMA)

PREPARATION TIME :15 MIN

INGREDINTS:

6 Cups murmuralu/puffed rice/borugulu

1 big onion(chopped)

1 lemon

3 tbspn oil

1/4 tspn turmeric.

grind to paste: 4 to 5 greenchillies
1 tspn dry coconut powder
few springs corainder leaves
salt to taste
Add above ingredients in to grinder and make a fine paste.

FOR TEMPERING/TADKA:

1 Tspn mustards/cuminseeds

1 tspn urad dal

few springs chopped corainder leaves.

few springs curry leaves

PROCEDURE:

1.Take puffed rice/murilu in to a big bowl add cold water dip soak about 5 min check every 2 min check wether they are done, dont soak too much ,if you soak too much spoil the shape of murmura and stick to the bottom of the pan

2. Heated oil in a pan add above ingredints for tempering after they cracked then add chopped onion fry them till they become translucent

3. Add turmeric above frind grind paste then add soaked murmura/puffed rice stir nicely until that paste mixed to puffed oil

4. Now keep on a low flame, place a lid cook about 10 min, meantime mix it evenly .

5.finally sprinkle lemon ,corainder leaves mix well and serve with hot.

SERVE ANY PAKODI OR BAJJIS TO THIS PUFFED RICE THIS IS ANOTHER VARIATION TO SERVE MURMURALA UPMA, THIS IS MY STYLE.

TIPS:

1. Increase or decrease green chilies depends on your spice .

2.. Increase or decrease lemon depends on your sourness,sizeof lemon.

TINDORA FRY/DONDAKAYA FRY

IT IS VEY SIMPLE AND EASY RECIPE EVER BODY IS MAKING THIS FRY BUT HERE IAM GIVING ON MY STYLE .THIS IS MOM RECIPE I WOULD LIKE TO SHARE WITH EVRERYONE.

PREPARATION TIME: 20 MIN

INGREDEINTS:

1/4 KG Tindora/dondakaya(wash and dry, cut in to slices and keep it aside)

3 tbspn oil

FOR MAKING PODI/POWDER:

4 TO 5 Red chillies

2 tbspn dry coconut powder

1 tbspn dahlia/putnalu/pappulu

1 or garlic pods

salt to taste

add above ingredeints to the grinder and make a fine powder.
FOR TADKA:

MUSTARDS

Cuminseeds

1 tspn uraddal

Few curry leaves

PROCEDURE:

1. Heated oil in a pan add above seasoning for tempering after frying them add tindora/dondakaya slices frt them until they turn golden colour then add grounded powder mix it well now fry another 5 min on a low flame now switch off the stove

Now your TINDORA /DONDAKAYA FRY is ready to serve with hot rice or side dish for sambar.

CHANNADAL VADA(SENGAPAPPU VADALU)

Preparation time : 30 min

Ingredients :


1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

Corainder leaves finely chopped

few springs curry leaves

1 tspn corainder seeds

4 green chillies

salt to taste

1 cinnamon

1 garlic pods

1/2 tspn ginger menced

FOR THIS MEASUREMENT MAKES NEARLY 15 TO 20 DEPENDS ON YOUR SIZE.

PROCEDURE:

1..Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2.Add above spices one by one to the mixture grind with whole dal and make coarsely

now add rest of dal to that mixture mix it well and a pinch of soda.

3. Heat oil, make patties shaped like round with your palm or take a polythene sheet with the help of you can make patties also,let carefully in to hot oil ,fry on both sides until golden colour.

4. Now your channadal/senagapappu vadalu is ready to eat with any kind of chutney.

GUNTA PONGANALU

This is the authentic recipe of andhra.While preparing dosa batter
i will keep some thick batter outside for preparing guntha ponganalu.Left over dos a batter we will make guntha ponganalu.This one of our breakfast item.

ingredints:

left over dosa batter

1 onion(finely chopped)

7 to 8 greenchillies

few springs corainder leaves

few springs curry leaves

salt to taste
(grind greenchillies,some corainder leaves,curry leaves and make a fine paste)

required amount of water

3o mins presoaked chana dal

pinch of soda powder

PROCEDURE:

1.Take thick dosa batter . To this add finely chopped raw onions , 3o mins presoaked chana dal , sufficient salt ,and above green chilli paste,finely chopped coriander leaves and curry leaves and mix it will by adding required amount of water put it aside for 15 min.

2. Take nonstick guntaponganalu pan. Apply few drops of oil in all holes . Put this aside for 15 mins.After 15 mins has completed heat this pan . when it is hot add sufficient batter in all holes .dont overload the batter Put lid on top of it . Put flame in medium heat After 5 mins take a spoon and reverse each of them by balancing with that spoons
3. fry on both sides until they turn golden colour takeout the lid and check whether the batter inside is cooked .

If they are done then transfer them into a bowl .

Repeat the same process by adding little oil in all holes and pouring batter, etc,.

now your guntha ponganalu is ready to serve with coconut garlic podi/chutney
I usually serve this guntapnganalu with podi side some peanuts as show in the above photo.This is my authentic recipe /style .

garlic/coconut podi/powder:

1 cup grated dry coconut powder

3 to 4 redchillies

4 to 5 garlic pods

salt to taste.

grind above ingredints and make a fine powder this podi/powder store fow few months.
this powder can be used in many ways like tindorafry,bendhifry etc....

METHI TOMATAR CURRY

This Is My 50 th Post

PREPARATION TIME:20 MIN


SERVINGS: 3 TO 4 ADULTS

INGREDEINTS:

1 small bunthi methi/fenugreek leaves (wash and drain the leaves)

6 tomatoes(finely chopped)

1 small onion(finely chopped)

1 tbspn grated ginger garlic paste

1/4 tspn turmeric

1/4 tspn sugar

salt to taste

1/2 tbspn redchilli powder

2 redchillies

1/2 tbspn corainder(grind redchillies,corainder seeds coarsely )

5 springs corainder leaves

3 tbspn oil

PREPARTION:

1. HEATED oil in a pan add coarsely redchilli,coraiinder seeds fry about 2 min ,then add chopped onions fry it until they turn golden colour by adding sugar onion turns golden colour add tbspn ginger fry for few minutes.

2. Add chopped tomatoes,methi leaves,turmeric,salt,redchillipowder fry until tomatoes becomes soft.

3.Add corainder leaves place a lid cook on a low flame for about 10 min
switch off the stove now your METHI TOMATO CURRY IS READY TO SERVE WITH ANY KIND OF BREAD.


HAPPY EATING..............

...............................................

PALAKURA CHUTNEY(SPINACH CHUTNEY)

PALAK/SPINACH is good for health.generally we are making lot of recipes with spinach/palak like curry,palak paneer,aloo palak,palakrothi.palak rice etc.Here iam giving the recipe of palak chutney.

SERVES: 2 TO 3 ADULTS

PREPARATION TME:20 MIN

INGREDIENTS:

1 bunch palak/spinach

1 smallonion (finely chopped)

3 green chillies

1 tspn cumin seeds

1/2 tspn corainder seeds

handful roasted peanuts

salt to taste

blue berry size tamarind

1 tspn oil

PROCEDURE:

1.Take a small kadai add a drop of oil fry greenchillies,cumin,corainder seeds
after frying let them cool down for a while add roasted peanut grind all those ingredeints and make a fine powder and keep it aside

2.Next fry palak/spinach in a oil for less than 10 min along with tamarind mix with above mixture along with salt and grind it and make a fine paste,now add chopped onion crush for 1 second and serve with a bowl and make a tadka/tempering to this chutney(some people dont like to add raw onions to the chutney so you can fry the onions and mix with chutney)

Now your tasty palak/spinach chutney is ready to serve with rice/ghee.

HAPPY EATING..........

SHAHEPANEER

Todays Menu is SHAHEPANEER



SERVES-2 TO 3 ADULTS

PREPARATION TIME: 25 MIN

INGREDIENTS:

250 Gms paneer

1 medium onion(finley chopped)

3 medium tomatoes

1 inch ginger

2 to 3 garlic pods

1 green chilli(finley chopped)

2 tspn poppey seeds

7 to 8 broken cashew nuts

1 tspn sugar

salt to taste

redchilli powder to taste

1/4 tspn turmeric

small cup milk

1 tspn garm masala powder

1/4 Tspn corainder powder

1 tspn cumin seeds

5 springs corainder leaves

1 tspn kasoorimethi powder

3 tbspn oil

PROCEDURE:

1.soak poppeyseeds,cashewnuts about 15 min and make a fine paste.

2.take chopped tomatoes,greenchillies,ginger,garlic and make a fine paste and keep it aside.

3. Cut paneer in to cubes,Take a heated oil in a pan fry panner cubes and keep it aside.

4. Heated oil in a pan add cumin seeds,add chopped onions,fry the onions until it turns golden colour add poppey seeds,kaju paste,fry for 2 min add tomato puree,all spices powders ie corainder,garam masala,turmeric,salt,sugar,redchilli powder,add milk boil for 10 min on a medium flame.

5. finally add kasoorimethi powder sprinkle corainder leaves little amount of water,add paneer cubes place alid and bring it to boil another 10 min on a low flame
when the oil come out switch off the stove

Now your yummy,wonderful shahe panner is ready to eat with any kind of bread (roti,naan,pulka)


HAPPY EATING..............
ENJOY THE DAY.......

BEERAKAYA NUVULA PULUSU(RIDEGOURD )

PREPARATION TME: 25 min

SERVINS: 3 ADULTS

INGREDEINTS:

3 medium Ridgegourd/beerakaya

1 small onion (finely chopped)

OIL 1 tbspn

1/4 tspn turmeric

salt to taste

1/4 tspn jaggery

small lemon size tamarind soaked in a water about 10 min

1ST POWDER:
1 TBSPN SESAME SEEDS/NUVULU

1 tbspn putnalu/papulu/dahlia
Fry sesame seeds with out oil let them cool down grind it along by adding putnalu/dahlia and make a fine powder.

2ND POWDER:
4 to 5 redchillies/redchilli powder

1 tspn corainder seeds

1 tspn cuminseeds

1/2 tbspn dry coconut powder

FRY above ingredints with a drop of oil and make a powder and keep it aside.

Now 2 powders are ready to make this rdgegourd pulusu.

PROCEDURE:

1. Peelout the skin of ridge gourd and cut them in to vertical slices and keep it aside.

2. Heated oil in a kadai add tempering add onions,ridgegourd pieces fry for 5 min

add half glass of water boiled it unitl it cooked then add tamarind

extract/juice,turmeric add that 2nd powder for 5 min add 1st powder ie(sesame

seed,putnalu powder dont add directly mix with a water add to that curry mix well

with out any lumps now add jaggery/sugar salt to taste ,boiled this pulusu for 1o min

3. if you want u can add required amount of water now Add corainder leaves bring it to boil another 10 min now switch off the stove

Now your BEERAKAYA NUVULA PULUSU(RIDEGOURD pulusu) is ready to eat hot rice with a drop oh ghee ummmm looks delicious

MASALA MURMARALA(PUFFED RICE)

This is Wonderful snacks.we can make this with in 10 min
It is very easy simple ,tasty snacks here are the ingredints are:

PREPARATION TIME:

ingredients:

25o gms murmaralu/puffed rice

handful peanuts

handful putnalu/dahlia

1 tspn uraddal

1tspn mustards

1 tspn cuminseeds

few springs curry leaves

chilli powder to taste

salt to taste

1/8 tspn turmeric

3 tbspn oil

For masala paste:

1 spn corainder seeds

2 garlic pods



Take a blender grind 2 ingredients and make a coarsely and keep it aside.

PREPARATION :

1. TAKE a big pan/kadai add oil when the oil is heated add one by one above

ingredints(peanuts,putnalu,uraddal,mustards,cuminseeds,curryleaves,turmeric)

fry well dont burn it now add above masala paste,salt,chillipowder mix it well

now add murmuralu/puffed rice mix it evenly keep on a low flame fry for 10 min

on mean time stir well.


Now your yummy tasty murmuralu/borugulu/puffed rice snacks is ready to eat.u can store this iin air tight container and it will be good for a month.

CHUDWA(SNACKS) 10 MIN SNACKS

This is a very quick and easy snack .My hubby likes ver much.It is easiest snacks

with out adding much oil you can store for few days.

ingredients:

6 electric rice cooker cups of thin poha

2 tbspn oil

4 to 5 greenchillies(cut in to vertical slices)

5 to 6 broken cashews

salt to taste

1/4 tspn turmeric

handful peanuts

handful putnalu/dahlia/pappulu

1/4 tspn mustards

1/4 tspn uraddal

1/4 tspn cuminseeds

curry leaves

PREPARATION:

1.Take a big and wide pan or kadai . Heat it and add 2tbspns oil . Then add handful

of peanuts , few broken cashews. When they are fried add 4 green chillies , 1/2

tspn cumin seeds , 1/2tspn mustard seeds, uraddal,putnalu,few curry leaves 1 tspn

salt mix it nicely.

2.Now add 6 electric rice cooker cups of thin poha. Stir it nicely for 5-10 mins

fry on a low flame and switch off the stove.After turning stove keep it like that

about 5 min ,it will get crispy

Serve them . u can store remaining in air tight container and it will be good for a month.

Take chudwa on a bowl sprinkle chopped onions,corainder leaves,drop of lemon juice you can serve with immideately this is another varation of serving poha/chudwa.

SPICY RICE CRAKERS(KARAM VADAPPALU)

serves: 4 adults

PREPARATION TIME: 30 min

WE CAN MAKE 25 RICE CRAKERS WITH THE FOLLOWING MEASUREMENT.

Already i gave the recipe of vadappalu,this is another varation
i.e spicy rice crakers/karam vadappalu.This is famous recipe from my part of the state.We can store these crakers for few days.you can treat this either breakfast or snack.You can have this as a snack with/with out any dal curry available. i hope you like this snack.

INGREDIENTS:(for 25 crackers)

2 cups rice flour

1/4 roasted peanut powder(roast the peanuts and make a fine powder)

1 tbspn channadal(soaked in a water about 15 min)

7 to 8 green chillies(make a fine paste and keep it aside)

10 strings corainder leaves

salt as per ur taste

few springs curry leaves

1 medium onion(finley chopped)

2 tbspn heated oil

oil for deep frying

PROCEDURE:

1.Take a big bowl add rice flour,roated peanut powder,greenchillies paste,chopped corainder leaves,curry leaves,finley chopped onions ,soaked channa dal take a small pan add around 2 tbspn oil heat it and add in to above mixture mix it evenly.

2.Add required amount of water make a hard dough just like puri dough .

3. Take a small portion of dough ,take a thin sheet apply an oil a drop on your palm amd your sheet press it evenly dont break the edges press it evenlyi f you press thin it will get crispy now fry in a deep oil until it turns golden colour dont burnt fry it very carefully.

NOW YOUR SPICY RICE CRAKERS(KARAM VADAPPALU) is ready to serve.

ENJOY THE COOKING......

SAMBAR

serving : 4 ADULTS

PREPARATION TIME:25 MIN


Everybody is making sambar with their own recipes
by following store bought sambar powder,but here iam giving recipe of sambar powder we can make at home instantly this is mom recipe i would like to share with everone.This sambar recipe loves everyone in my family i hope my viwers also definatley like this. here are the ingredints;

1 cup toor dal

for veggies you can take as per your wish

2 carrots

1 potato

1/2 cup cauliflower

small cup green peas

small cup beans

1 onion (half onion you can use for making coarse paste remaining for boiled veggies)


1 mediumtomato

lemon size tamarind(soak in a water)

1/4 tspn turmeric

salt to taste

1/2 piece jaggery

few springs corainder leaves

4 garlic pods(2,tadka 2-for paste)

2 tbspn oil

FOR MAKING MASALA POWDER:

5 redchillies

1 tspn corainder seeds

1 tspn cuminseeds

1tspn channa,uraddal

6 methi seeds (4-making masala powder,2-for tadka)

1 tspn poppey seeds

1 tbspn coconut powder
TAKE a small pan add a drop of oil fry all above ingredints make a coarse powder by adding some half onion pieces,2 garlicpods,salt
and jaggery and keep it aside.This is sambar powder .

PROCEDURE:

1.Wash toordal add a pinch of turmeric,water and boil in a pressure cooker fo2 whistles and keep it aside.

2.IN the same cooker boil veggies by adding little bit salt.,and keep it aside.

If you cook at a time dal and veggies as per your convienient/time.

3.Take a medium boil add oil,mustards seeds,cuminseeds,curry leaves,2 methi

seeds,garlic Add chopped tomatoes,above masal paste fry for 2min then add

turmeric,corainder leaves,required amount of water,toor dal and veggies bring it to

boil for 15 min stir well on mean time ,switch off the stove.

Now SAMBAR recipe is ready to eat with rice along with a drop of ghee.

PUDINA CHUTNEY/MINT CHUTNEY

There are many varations to make pudina/mint chutney,here iam giving
simple and easiest method.


SERVINGS:3 ADULTS

PREPARATION TIME:

INGREDIENTS:

1 Bunch pudina leaves

2 spn urad dal

1 tspn cuminseeds

1/2 tspn corainder seeds

salt to taste

red chillies to taste

1 tbspn oil

small lemon size tamarind(soak in a water about 5 min)

2 tbspn coconut powder

sugar/jaggery 1tspn

PROCEDURE:

1. WASH and chopped mint leaves and keep it aside

2. Fry in a pan add a drop of oil fry first redchillies,corainder,cumin seeds

uraddal,coconut powder and keep it aside then add oil fry pudina leaves untl it

cooked.

3.Let them cool down for a while take a blender add spices along with salt,sugar

then finally add pudina leaves grind it and make a fine paste you can add required

amount of water to make a fine paste.

4. IF you want can make tadka for this chutney.

Now your tasty pudina/mint chutney is ready to eat with hot rice/ghee..

CAPSICUM CHUTNEY

servingss- 2 to 3 adults

PREPARATION TIME :15 MIN

INGREDEINTS:

2 capsicum/bellpepper

2 to 3 green chillies

1/2 tspn corainder seeds

1 tspn cuminseeds

blue berry size tamarind soaked ina water for 5 min

salt to taste

1/2 tspn sugar/jagerry

oil 1 1/2 tbspn

PROCEDURE:

1.Take a medium pan add drop of oil fry greenchillies,cumin,corainder seeds and keep it aside

2. Add oil fry capsicum until it cooked.

3. Take a blender add above ingredints along with salt,jaggery,tamarind make a coarse

dont blend too much.first you blend inderseeds,salt,sugar,cuminseeds,tamarind,green chillies later add chopped capsicum then you will get coarsely.

NOW your tasty simple bellpepper/capsicum is ready to eat with rice/ghee.

TIP:
1. IF YOU TAKE RED BELL PEPPERS IT TASTE GOOD FOR ESPECIALLY MAKING CHUTNEYS.

VADAPPALU(RICE FLOUR PURI)

VADAPPALU is famous breakfast in AP. It is not puri it is just like puri it will popup like puri that why i called it rice flour puri.Main ingredient is rice flour.This is my authentic family recipe i want to share with every one.This is favourite breakfast for my whole family.If you eat once never forget about that taste of vadappulu definately you like this recipe.Here iam giving recipe of vaddappalu and the combination curry .You may eat both any kind of dal and gorru chikkudulu curry(guvarr beans) well goes with vaddappalu.so here is the recipe

enjoy...............

SERVES-3ADULTS

PREPARATION TIME:20 MIN

2CUPS RICE FLOUR

1 Tspn cuminseeds

1 tspn sesame seeds

salt to taste

oil for deep frying

reqiured amount of water for making dove.

PROCEDURE:

1.Take a medium bowl add above ingredients mix well and required amount of water

to make hard dough just like puri dough and keep it aside.

2. Take a small portion of ball,if u have pressing machineyou can do it on that

if you dont have take any kind of sheet apply oil on a sheet and your palm press

it evenly just like in puri size and fry well on both sides it will popup like puri

fry until it turns golden colour and keep it aside.

NOW VADAPPALU is ready to eat with spinach dal/guvar beans curry.

HERE iam giving recipe of gawar beans curry.Take 1/4 kg guvar /gorru chikkudulu / cluster beans wash them , cut their both ends and chop into 1/4 inch pieces.

Medium sized onion-1(finley chopped)

green chillies-5

salt to taste

curd/yogurt-2 tbspn

fresh grated coconut handful

corainder leaves 10 strings

few curry leaves

1/4 tspn turmeric.

PROCEDURE:

1. Take a blender add greenchillies,coconut,corainderleaves,salt to taste and make a fine paste.

2.Take a pressure cooking usually iam cooking this curry in cooker if you want to cook in apan your wish.add 1 tbspn oil add mustards,cuminseeds,curry leaves,chopped onions,fry for 2 min add chopped gavur fry for 1 min add above paste,turmeric
corainderleaves,sprinkle little amount of water and place a cooker lid and bring it boil for 2 whistles.

3. Again if you want you can add some more grated coconut after finishing curry

NOW TASTY guvar /gorru chikkudulu / cluster beans is ready to eat
with VADDAPPALU. enjoy the wonderful breakfast.............

NIMMAKAYA RASAM(LEMON RASAM)

SERVES- ADULTS 3


PREPARATION TIME:15 MIN

INGREDIENTS:

Hand ful toor dal

2 to3 green chillies(cut in to vertical slits)

1/2 tspn black pepper powder

1/2 tspn cumin powder

salt to taste

corainder leaves

1 tbspn oil

1 tomato(finley chopped)

1 or 1/2 lemon(depends on ur size of lemon/sourness)

1/2 tbspn mustards,cuminseeds(for tadka)

few curry leaves.

1/4 tspn turmeric

PROCEDURE:

1. Wash and clean dal and keep in a cokeer for 2whistles.

2. Take a medium bowl add oil,mustards,cuminseeds,curryleaves,green chillies fry well

add chopped tomatoes,turmeric,salt,toor dal required amount of water bring them to boil for 1o min.

3.Finally add corainder leaves and switch off the stove squeeze lemon stir it well

Now your tasty lemon rasam/nimakayya rasam is ready to

eat with hot rice.It is good digestion for health. It is one of my favourite

rasam. enjoy...........I HOPE YOU DEFINATELY LIKE THIS RECIPE.

RAW MANGO PULUSU(MAMADIKAYA PULUSU)

SERVINGS:3 ADULTS

PREPARTION TIME:20 MIN

INGREDIENTS:

1 Medium size mango

4 to 5 redchillies

2 tspn channa dal

2 tspn urad dal

1 tspn corainder seeds

1 tspn cuminseeds

small piece of dry coconut.
Fry all above ingrdeints with out oil make a fine powder
and keep it aside.

1/4 tspn turmeric

salt to taste

1 tbspn oil

1 medium onion finley chopped

corainder leaves.

1/2 piece jaggery.

FOR TADKA:

MUSTARDS

CUMINSEEDS

CURRY LEAVES.

PREPARATION :

1.Wash and dry the mango and cut in to cubes.

2.Take a medium bowl add tbspn oil add mustards,cuminseeds,curryleaves, chopped

onions,chopped mangoes,turmeric cook until it boils after that add above dry spices

powder,salt,jaggery place a lid boil for another 10 min .Finally add corainder

leaves and switch off the stove.

Now tangy delicious mango pulusu is ready to eat

with rice. This is my moms recipe.

SPINACH CURRY(PALAK CURRY)

SERVES 2 TO 3 ADULTS

PREPARATION TIME:15 MIN

INGREDIENTS:

1 bunch spinach

1 medium onion

4 to 5 green chillies

1 tbspn channa dal

few curry leaves

1/8 tspn turmeric

2 tbspn oil

mustards

cuminseeds

1 cup fresh grated coconut

red chilli powder(optional)(if you are spicy lover you can add redchilli powder)

PREPARATIION:

1. Wash,clean dry chopped spinach.

2.Heated oil in a pan add channa dal,mustard,cuminseeds after frying add chopped

onions,green chillies fry until it raw smell disappears add turmeric,salt,chopped

spinach fry for 10 min on a low flame

3. finally add fresh grated coconut stir it well and switch off the stove.

Now very simple,tasty, healthy,delicious spinach curry is ready to

eat with rice/chapathi.spinach is good for health atleast we have to cook twice a

week.

ALOO PALAK

SERVES: 2 TO 3 ADULTS

PREPARATION TIME:25 MIN

SMALL BUNCH PALAK

2 MEDIUM ALOO

1CUP TOMATO PUREE

2 GREEN CHILLIES(CUT IN TO SMALL PIECES)

2 GARLICPODS MENCED

1 ONION FINLEY CHOPPED

1 BAY LEAF

RAW WHOLE MASALAS(2 CLOVES,1 CARDAMOM,2 CINNAMON STICK,1 TSPN SHAJEERA)

3 TBSPN OIL

1 TSPN TURMERIC

1 TSPN CORAINDER POWDER

5 SPRING CORAINDER LEAVES

1 TSPN GARAM MASALA POWDER

SALT TO TASTE.

1 TSPN GHEE/BUTTER

1 OR 2 GARLIC PODS(FINLEY CHOPPED)

PROCEDURE:

1. Clean and chopped spinach.

2.Heated oil in a pan add above raw masals,bayleaf,menced garlic fry for a minute

add chopped onions,potato fry them until it turns golden color add tomato puree,all

above powders(turmeric,corainder,garam masala)place a lid boil for 15 min on a low

flame

3. add chopped spinach , corainder leaves,salt fry for 10 min

4. Take a small kadai add butter/ghee wait until it melts add chopped garlic fry

well add this above curry stir it well switch off the stove

Now wonderful recipe aloo palak is ready to serve with naan/rice.

ENJOY DELICIOUS FOOD

VANKAYA FRY(BRINJAL FRY)

SERVES: 3TO4 ADULTS

PREPARATION TIME:2O MIN

INGREDINTS:

8 to 9 baby egg plants/vankaya/brinjals

oil for deep frying

2 tspn urad dal

FOR POWDER/PODI:

5 to 6 whole redchillies

1/2 cup dry coconut powder

4 to 5 garlic pods

salt to taste

ADD above ingredints and make a fine powder. you can store this

powder for few months you can use this podi in many frys like ladysfinger,brinjal

tindora,bittergaurd.This is famous podi especially in AP.Definately u like this

powder trust me.

PROCEDURE:

1.First wash and strain brinjals.Take out their stems cand cut them as "+"

mark on them till the half the length and put them n salt water.

2.Take a medium pan add oil for deep frying fry brinjals well and keep it aside.

3. take a small kadai add 1tspn oil for this add urad dal fry well add that

above powder/podi and switch off the stove.ADD this mixture to brinjal fry serve

with rice/ghee. ummmm

JEERA RASAM(JEELAKARA RASAM)

PRAPARATION TIME:15 MIN

INGREDIENTS:

Handful toordal

2 tspn jeera(cuminseed)

1/2 spn corainder powder

small piece of dry coconut

1/8 tspn turmeric

corainder leaves

salt to taste

4 redchillies

lemon size lemon(soaked in a water about15 min)

small piece of jaggery

1/2 tomato(optional)finley chopped.

seasoning:

mustard

cuminseeds

few springs curry leaves

pinch of hing.

1/2 whole red chilli.

PROCEDURE:

1.Take a bowl add toordal,cuminseeds,corainder powder,piece of coconut,turmeric,

redchillies,water boil in a cooker for 2 whistles.

2.After boiling let it cool down for a while blend in a mixie jar and make a fine paste.

3. Take tamarind pulp add to the above mixture.for this make a tadka add 1 tspn oil

add mustard,cuminseeds,curryleaves ,pinch of hing ,redchilli fry well then add salt

jaggery chopped tomatoes add required amount of water place a lid boiled for 15 to 20

min add corainder leaves and switch off the stove.

Now tasty,wonderful jeera/jeelakara rasam is ready to eat for

rice.This is good digestion for health. i hope you enjoy this recipe.

RADISH CURRY(MULANGI VEPUDU)

SERVES:3 TO 4 ADULTS

PREPARATION TIME:25 MIN

INGREDEINTS:

3 Mediium radish(wash and shredded)

1 medium onion (fine chopped)

1/4 Tspn turmeric

Handful toordal(soaked for 15 min)

3 tbspn oil

1/2 lemon(optional)

For paste:

handful fresh grated coconut

corainder leaves

6 green chillies

salt to taste (take a blender and make afine paste and keep it aside)

For tadka:

mustards

cuminseeds

curry leaves

PROCEDURE:

1.Wash and peel it shredded the radish and keep it aside.

2. cook toor dal in a microwave for 1o min.

2.Heated oil in a pan add mustars,cuminseeds,curry leaves,onions fry them until golden color then add grated or shredded radish fry well until raw smell disappears.

3.add a toordal,turmeric ,above paste fry on a low flame for 15 min.

4.Fry radish well otherwise it smells coming while ur eating if it still is there sprinkle some drops of lemon.

Now tasty,simple healty radish curry is ready to eat with hot rice/ghee.

enjoy cooking......

PESSARAPAPPU PULUSU(MOONG DAL PULUSU)

SERVINGS: 3 ADULTS

PREPARATION TIME:15 MIN

INGREDIENTS:

1 Cup pesarapappu

5 to 6 green chillies(cut in to vertical slits)

2 tspn cumin seeds

1 tspn mustard

few curry leaves

1tspn menced ginger

1/4 tspn turmeric

10 strings corainder leaves(finley chopped)

1 Big tomato (2 small tomatoes)

salt to taste

1 lemon.
Ingredients also as shown in the above photo.

PROCEDURE:

1. Wsah and soak dal add turmeric boil in a cooker.

2.Take a small kadai add 1 tbspn oil add menced ginger,greenchillies,fry it well then add mustards,cuminseeds,curry leaves. add this tadka to boil moondal

2.Add tomatoes,corainder leaves,required amount of water,salt. boil it for 15 min on a low flame.

3.Finally after boiling pulusu switch off the stove then add lemon(depends on ur sourness)

Now simple tasty pessarapapu pulusu is ready to eat with rice/ghee.

This pulusu is good for especially on summer times it will reduce excess of heat

If you dont have any vegges in ur home you can made this pulusu with in 10 min.

enjoy cooking....

SPICY CHAPATHI (KARAM CHAPATHI)

Eating chapathi is getting bore so... this is another varaition of chapath i.e spicy chapathi yummy,delicious taste good..enjoy.

SERVINGS : 3 TO 4 PEOPLE

PREPARATION TIME:25 MIN

INGREDIENTS:

2 Cups chapathi flour

1 Medium onion(finley chopped)

10 string corainder leaves(finley chopped)

5 strings curry leaves(finley chopped)

7 to 8 green chillies

salt to taste.

1 1/2 tbspn oil

1/2 cup wash and chopped spinach(optional).

PREPARATION:

1. Take a blender add greenchiillies,salt make a fine paste and keep itaside.

2. Take a 2 cups of flour in a big bowl.To this add above ingedeints one by one and

add oil mix it nicely till oil is incorporated in to flour uniformly.To this flour

add required amount of water make a hard dough it doesnt stick ur hands.

3.Rest the dough about 5 to 10 min dont keep it very long time after you making

dough do chapathi as soon as possible bcoz it stick ur hands it wont get chapathi

nicely.

4.Take a flouring board and add liitle dry flour on it . Take 1 portion of the dough

and litely roll it on the dry flour . With a rolling pin roll the chapathi into

circle shape .


5.Take a heating pan add chapathi fry it by adding oil fry on both sides nicely

Now Home made yummy yummy spicy chapathi is serve with your choice

of dals.Even you can store this chapathi for 2 days also.

GARAM MASALA POWDER

PREPARATION TIME:20 MIN

INGREDIENTS:

1 BAY LEAF

2 SPN CUMIN SEEDS

1 TBSPN WHOLE BLACK PEPPER

2 SPN WHOLE CORAINDER SEEDS

2 OR 3 PIECES BLACK CARDAOMM

1/2 SPN CLOVES

1 INCH CINNAMON

PROCEDURE:

1. Heated on a medium pan on a medium flame .add all one by oneand fry them nicely
dont burnt it. let them cool down for a while and make a fine powder

Now garam masala powder is ready.we can make at home no

need to buy on groceries stores.store that powder in a tight jar,If we make at home

it doesnt spoil flvaour/taste.save money and time.

I Hope you enjoy this recipe.

BOTTLE GAURD COCONUT CURRY(SORAKAYYA KOBEERA CURRY)

SERVINGS:2 TO 3

PREPARATION TIME :25 MIN

INGREDIENTS:

1 Medium bottle gaurd(peel it and chopped in to cubes)

2 TO 3 Tbspn oil

1/4 tspn turmeric

small glass of milk.

For Paste:

4 to 5 green chillies

handful grated coconut

corainder leaves

salt to taste. (make a fine paste and keep it aside).

For seasoniing/ tadka:

1 tspn channadal

1 tspn uraddal

1/2 tspn mustards

1/2 tspn cumin seeds

few curry leaves.

PREPARTION:

1. Heated oil in a pan add above ingredints of tadka fry it well,then add cubes of

bottle gaurd pieces put it on a medium flame.place a lid fry it well about 15 min

on mean time u should stir.

2. After frying 3/4 of curry put it on a low flame cook about 10 min.

3. Add above green chillies paste and place a lid fry it for 5 min

4. finally add small glass of milk and corainder leaves,and switch off the stove.


Now sorakayya kobberra curry is ready to eat with hot rice/ghee.

MAJJIGA PULUSU(SOUR BUTTERMILK PULUSU)

PREPARTION TIIME:2O MIN


INGREDEINTS:

1 Cup sour butter milk

3 tbspn besan flour

6 to 7 green chillies.

little bit ginger

1/2 tbspn grated coconut powder

corainder leaves

salt to taste

1/4 tspn turmeric

1 bottle gaurd /1/4 KG WHITE PUMPKIN

small onion

1 tomato.

For seasoning:

1 tspn channa dal

mustards seeds

cuminseeds

1 whole red chilli

few curry leaves.

PROCEDURE:

1. Boil the bottle gaurd in a pressure cooker and keep it aside.

2.Take ablender add green chillies,ginger,coconut powder,salt,corainder leaves blend

it and make a fine paste.

2.Take a butter milk in a bowl add besan flour,and above mixtute,turmeric.beaten well

with out any lumps.

4.Heat oil in apan,add channadal,mustards.cuminseeds,redchilli,curry leaves,after

frying them add chopped onions,tomato fry it for 10 min. now add butter milk

mixture,boiled vegetableand heat for 15 min on a low flame.

5. Finally add corainder leaves and switch off the stove.

serve with rice.

OATS BADAM KHEER

PRAPARTION TIME : 20 MIN

INGREDIENTS:

1/4 CUP OATS

1/4 CUP Badam

1 cup sugar

4 tbspn ghee

1/2 ltr milk

1 spoon cardommn powder

1/2 cup fresh grated coconut

dry fruits (kaju,kissmiss...)

PROCEDURE:

1. Soak badam before 4 hours, peel it make a fine paste and keep it aside.

2. Heated ghee in a pan add dry fruits whatever u wish fry it untill golden colour

and keep itaside.

3.Take a big bowl add 1/2 litre milk boil for 20 min on a low flame,add oats boiled

it for 10 min.

4. Now add badam paste,sugar,grated coconut mix it evenly and boil if for 10 min.

5. finally add cardommn powder,dryfruits and switch off the stove.

Now yummy,healty delicious dessert is ready to eat.Its good for

health even kids love this recipe.

PATOLI CURRY

PREPARATION TIME:25 MIN

INGREDEINTS:

1 SMALL BUNCH METHI LEAVES

1/4 Kg chikkudukayalu(Indian broad beans)(cut in to chopped)

1 cup fresh grated coconut

6 to 7 green chillies

corainder leaves

salt to taste

1 small cup channadal

3/4 cup toordal (both dals soaked for an hour)

1 medium onion (cut
in to slices)

1/4 tspn turmeric

4 tbspn oil.

PROCEDURE:

1.Wash and chopped methi leaves and keep it aside.

2. Take a blender add grated coconut ,greenchillies,corainder leaves,salt and make a fine paste.

3. Take a soaked dals and make a fine paste paste.

4. heated oil in a pan add mustards,cuminseeds, curryleaves,onions fry them until

golden color.add chopped methi,turmeric fry it for 5 min now add above paste and dal

paste.place a lid keep it on a low flame fry it for 15 min.On mean time stir every 5

min,make a curry dry as shown in the above photo.

5. Now switch off the stove.

patoli delicious curry is ready toserve with hot rice/ghee.

This is my authentic family delicious,healthy recipe i want to share with everyone

so enjoy cooking....

RICE CRACKERS(APPALU)

PREPARATION TIME:20 MIN

INGREDIENTS:

1 Glass rice flour

1 Glass water

salt to taste

2 garlic pods(menced)

1 tbspn channa dal(soaked for half an hour)

1 tbspn sesame seeds

1/8 th tspn turmeric

redchilli powder to taste

1 tspn cumin powder

1 tspn dhaniya powder

1 1/2 tbspn peanut powder(fry the peanuts and make a fine powder)

PROCEDURE:

1.Take an equal ratio of rice flour and water,first boil water add amount of salt

garlic pods.

2. Take a bowl add rice flour,add above igredients (from seasme seeds to peanut powder) mix it well

3. Add this flour mixture to that boiling water mix it well and make a soft dough knead it well and keep it aside .

4. Take a small potion of dough put it on a polythene sheet and cover it and press it evenly dont break edges.and make it a thin or thick the way you want. if u make thin u will get more crispy i used to prepare crispy.(even you can press it with the help of pressing makers)

4. Fry it on a pan util it turns golden colour.

Now delicious,crispy snack is ready to eat.Dear freinds i hope you enjoy

to learn how to make this rice crackers(appalu)

PANEER BUTTER MASALA

PREPARATION TIME:25 MIN

INGREDIENTS:

200 G PANEER

1Large onion(finley chopped)

3 medium tomatoes puree

2 green chillies(cut in to slits)

1/2tbspn ginger garlicpaste

10 pieces cashew nuts

1 tbspn butter or ghee

3 tbcpn oil

1 tspn garam masala powder

red chilli powder to taste

salt to taste

1/2 tbspn curd

1 bay leaf

1 tspn shahejeera(black cumin)

1 tbspn heavy cream

1/4 tspn turmeric

PROCEDURE:

1. Take a paneer cut in to cubes fry it until it turns golden colour and keep it aside.

2. Take a heated oil in a pan add chopped onions,greenchillies,cashew nuts fry it until raw smell disapper, and make a fine paste and keep it aside.

3. Take same kadai with the left over oil add shahejeera,bayleaf,gingergarlicpaste,that above paste.fry it for 5 min add tomato puree ,well beaten yogurt,turmeric,garammasala,redchilli powder,salt .little amount of water and place a lid cook about for 10 min.

4. finally add heavy cream,corainder leaves,butter cook until oil comes out switch off the stove.

Now wonderful paneer butter masala is ready to serve with pulka.naan,roti...even it suitable for pualav or biriyani.

MURKULU(SNACKS)

PREPARATION TIME: 2O MIN

INGREDIENTS:

2 CUPS Rice flour

3/4th cup putnalu(dahlia) make a fine powder and keep it aside.

1 tbspn seasame seeds

1 tspn cumin seeds

1 tspn ajwain

salt to taste

redchilli powder to taste

1 tbspn hot oil

oil for deep frying

PROCEDURE:

1.Take a bowl add all igredients along with 1 tbspn heated oil mix it well with

water make a hard dough just like a puri dough.

2. Heated oil in a pan for frying with the help of murkulu maker or tool .after that

you put this dough start pressing it slowly and make it in to nice murkulu you can

have different kind of presses.

3. Put it on a medium flame,so that even colouring.after frying evenly make it

crispy until you have to fry dont burn now This murkulu or janthikalu are

ready to eat for evening snack .

10 MIN TOMATO CURRY

PREPARATION TIME:

INGREDINTS:

4 Medium tomatoes(finley chopped)

1 medium onion(finley chopped)

2 to 3 green chillies(finley chopped)

corainder leaves

salt to taste

1/4 tspn turmeric

oil 2 tbspn

1/2 tbspn channa dal

1/2 tbspn urad dal

1/2 tspn mustards

1/2 tspn cumin seeds

few curry leaves.

If u required you can use red chilli powder.

PROCEDURE:

1.Heated oil in a pan add channa dal,uraddal,mustards,cuminseeds,curryleaves,add

onions,salt turmeric fry it for 5 min .add tomatoes boil until it becomes soft.

2. after frying few minutes add chilli powder,corainder leaves switch off the stove.

Now simple,easy tomato curry is ready to serve with hot

rice/chapathi.you dont have time to cook, dont worry about it u can cook this recipe.

SIMPLE CAPSICUM CURRY

PREPARATION TIME:15 MIN

INGREDEINTS:

4 Medium capsicum

3 tbspn oil

1/4 Tspn turmeric

For making powder:

4 TO 5 REDCHILLIES

Hand ful putnalu

1 tbspn dry coconut powder

salt

garlic pods

add above igredients and make a fine powder.and keep it aside.

PROCEDURE:

1. Heated oil in a pan fry chopped capsicum until it becomes soft.

2. after frying it sprinkle above powder and mix it well. then switch off the stove

Now simple,easy capsicum fry is ready to serve hot rice with ghee.

Enjoy delicious cooking.........

BISIBIELEBATH POWDER(PODI)

PREPARATION TIME:10 MIN


REQUIRED ITEMS:

1 cup channa dal

1 cup urad dal

3/4 cup corainder seeds

1 tbspn poppeyseeds(GASAGASALU)

4 to 5 pieces cinnamon

4 to 5 pieces cloves

4 to 5 pieces moggha
PROCEDURE :

1. Take a pan add above ingredients dry roast all them except redchillies and keep it aside.
2. Take a little bit oil fry redchillies and keep itaside.

3. Let them cool down and grind them and make a fine powder.

Now BISIBELEBATH POWDER(PODI)is ready.you can use this powder while you are making bisibelebath and vanghi bath.No need to buy this powder from stores. you can make it at home . you can store this powder for few months.

NUNE VANKAYA

PREPARATION TIME: 20 MIN

INGREDIENTS:

1/4 kg brinjal

1 medium onion(finley chopped)

2 tbspn seasme seeds

1 tbspn putnalu(dahlia)

5 to 6 red chillies

1 tspn corainder seeds

1 tspn cumin seeds

1/4 tspn turmeric powder

salt to taste

4 tbspn oil

1 tspn jaggery(brown sugar)

small marble size lemon

PROCEDURE:

1. first cut brinjals in to 4 halves with out removing the top stem and keep it aside.

2. Fry seasme seeds and keep it aside.grind them along putnalu and make a fine powder.

3. Take little bit oil fry redchillies,corainder seeds,cuminseeds and make a fine powder and keep it aside.

4. Heated 4 tbspn oil,add chopped onions fry it for 5 min add brinjals
fry it until it becomes soft add tamarind pulp,turmeric,salt,and above redchilliespowder bring it boil for 10 min

5. Take a small bowl add seasme seeds,putnalu powder and mix it well.Now add this paste to that boiling pan (vankaya curry) bring it to boil for 5 min.if you want required water u can add it now make in to gravy. finally add jaggery,sprinkle corainder leaves.

Now Andhra nune vankaya curry is ready to serve with hot rice with ghee.































































































































































2.Heated oil in apan add mustards,cumin seeds,curry leaves ,onions,fry for 5 min.add again brinjals fry it until it becomes soft add tamarind pulp,salt

TOMATO PICKLE

PREPARATION TIME: 30 MIN


REQUIRED ITEMS:

1/2kg tomatoes

1 lemon size tamarind

1tspn mustards and methi seeds(dry roast all igredients and make a fine powder).

redchilli powder(as per ur spicy)

salt to taste

1 cup oil

1/4 tspn turmeric powder

PROCEDURE:
1. Wash and chopped tomatoes sprinkle little bit salt and keep it aside.

2.If you sprinkle salt,juice comes from tomatoes on that juice soak tamarind for an hour and keep it aside.

3.after soaking tamarind,take a medium pan,add oil,mustards,garlic pods,curryleaves
chopped tomatoes cook for 1o min meantime take a blender grind tamarind paste and keep it aside.

4. after boiling few minutes add tamarind paste and place a lid.cook untilit becomes soft.

5. when the oil comes out switch off the stove.

6. Let them cool down for a while now add turmeric powder,salt,redchillipowder.methi and mustard powder.

Now wonderful,delicious tomato pickle is ready.

CHANNA DAL(KUTHU)

PREPARATION TIME :20 MIN

REQUIRED ITEMS:

1 Cup channa dal

5 to 6 whole red chillies

1 tbspn corainder seeds

1 tspn poppey sedds

1 tbspn dry coconut powder

2 big tomatoes

salt to taste

2 tbspn oil

1 tbspn ghee

For masala paste:

1 cinnamon

1 moghha

1 clove

1 small onion

2 to 3 garlic pods.

PROCEDURE:
1. Take a kadai add whole red chillies,poppey seeds,corainder seeds,dry coconut

powder fry all igredients with out oil.and make a fine powder.

2. For masala paste add chopped onions,garlic,cinnamon,clove,moggha and make a fine

paste and keep it aside.

3. Wsah daL and pressure it for 2 whistles(dont smash)

4. Take a heated oil ina pan add mustards,cuminseeds,curryleaves,add dal,tomatoes

cook until it becomes soft now add first masala powder(frm redchillies to salt)

5. Take a little pan now add ghee ,masala paste fry until raw smell is disappear

after frying it now add this to that above dal.

6. Now add cup of water bring it to boil for 10 min

Now channa dal(kuthu)is ready to serve with chapathi.

This is best combination for chapathi,puri.This is my authentic recipe

so i want to share with everyone.dont forget sprinkle chopped onions,lemon on the

top of the curry while you are eating.Enjoy delicious food

IDLY SAMBAR PODI

PREPARATION TIME:10 MIN

REQUIRED ITEMS:

1 Cup channa dal

2 cup corainder seeds

10 whole red chillies

1 tspn hing

salt to taste

PROCEDURE:
1. Take a heated kadai roast all ingredients on a low flame

2.Let them cool down for a while and grind them make a fine powder.

Now idly sambar podi is ready.

This is my authentic family recipe.This powder can be used for few months.

this is famous south indian recipe.You can use this powder while u are making sambar

no need to buy at grocery store for powder.definately u like this.

CAULIFLOWER FRY

REQUIRED TIME 20MIN

REQUIRED ITEMS:

1 Cauliflower

5 to 6 whole redchillies

dry coconut powder 1 tbspn

1 cloves

2 garlic pods

1 tspn poppey seeds

1 1/2 tbspn dry roasted channa dal(putnalu)

1 tspn corainder seeds

salt to taste.

PROCEDURE:

1. First wash and chopped cauliflower and keep it aside.

2.Add above ingredients(from red chillies to salt)grind them and make a fine powder

3. Take a kadai add 4 tbspn oil add mustards,cuminseeds,curry leavesand cauliflower

fry it well until it turns golden colour(place a lid while ur frying)

4. Finally add above powder fry it for 2min and switch off the stove.

Now cauliflower curry is ready to serve with hot rice& ghee. Even

you can serve with chapathi also.

VEGETABLE PULAO

PREPARATION TIME 30 MIN

REQUIRED ITEMS

2 Cups basmati rice

2 medium carrots

1 cup beans

1 cup green peas

1 medium potato.

3 to 4 green chillies(finley chopped)

corainder leaves

MASALA POWDER:

1 Tbspn ginger garlic paste

1 or 2 cinnamon

1 or 2 cloves

1 tbspn fresh grated coconut powder

1 tspn red chilli powder

salt to taste

4 tbspn oil.

Take a blender grind all above ingredients and make a fine paste keep it aside.

For seasoning:

1 tspn black cumin seeds

1 bay leaf

Few springs of pudina leaves

1 or 2 pepper corns (coarsely powder)

PROCEDURE METHOD:

1. wash and soaked the rice and keep it aside

1.Take a heated oil in a big bowl add black cumin seeds,bayleaf,pepper corns

(coarsely powder),pudina leaves.

3. Add blender mixture(paste),green chillies,red chilli powder,turmeric powder.

all kind of veggies fry for 10 min

4. Now its time to add rice and required amountof water and place alid. stir it for every

5 min until water is evoporated.

6. If the rice and veggies are cooked turn off the stove.

Now vegetable pulao is ready to serve aloo kurma,raitha.

Here iam giving recipe of aloo kurma also. This is famous south indian curru

we can used for many ways like chapathi,puri.or any kind of rice varaities(pudina

rice,vegerable pulao..)

ALOO KURMA

PREPARATION TIME 2O MIN

REQUIRED ITEMS:

1/4 kg potatoes

1 onion

2 big tomatoes

ginger garlic paste

1 cinnamon

1 cloves

1 tspn corainder seeds

1 tspn poppy seeds

5 to 6 green chillies

grated coconut powder

salt to taste

oil

1/4 tspn turmeric

PROCEDURE:

1. Take a blender add above ingredints ginger garlic paste to salt and make a fine

paste.

1.Heated oil in a pan add mustards,cumin seeds,curry leaves,finley chopped onions

salt ,potatoes after fry it for 15 min add chopped tomatoes fry well until it becomes soft.

2. Add above paste ,add required water and place a lid cook for few minutes

3. finally add corainder leaves.

Now aloo kurma is ready.

NUNE GONGURA(PACHHADHI)

PREPARATION TIME 20 MIN

REQUIRED ITEMS:

1 Bunch gongura

1 small onion(chopped)

3 to 4 green chillies(finley chopped)

1 tspn chilli powder

1 tspn corainder seeds

5 garlic pods

5 to 6 tbspn oil

1/4 tspn turmeric

salt to taste.

1 tbspn dry coconut powder.

seasoning:

1 tspn mustards

1/4 tspn methi seeds

1 tbspn channa dal

6 garlic pods.

1 whole red chilli

Few curry leaves.

1. Wash and choped gongura and keep it aside.

2. Take a grinder add coconut powder corainder seeds,salt red chilli

powder,garlicpods and make a fine paste.

2. heat oil in a pan add above items for seasoning.after they craked.

3. Add chopped green chillies,onions,chopped gongura fry for few minutes.

4. finally add a paste(mixture) fry untill oil comes out

5. If oil comes turn off the stove.

Now Andhra nune gongura is ready.

This is famous Andhra special gongura pachhadi. you serve hot rice with

ghee,chapathi or even for side dish.

CAPSICUM MASALA

PREPARATION TIME :20 MIN

REQUIRED ITEMS:

3 medium capsicum

1 medium onion (finley chopped)

2 tomatoes (finley chopped)

1tbspn ginger garlic pste

1cinnamon

1 cloves

1/2 tbspn corainder powder

Handful peanuts (roast and make a fine powder)

1 tspn seasame seeds (roasted)

4 methi seeds

5 to 6 whole redchillies

salt to taste

1/2 cup milk

corainder leaves

oil

cumin seeds

For Seasoning:

mustards

cumin seeds

curry leaves

5 pieces of cashew nuts.

1/4 Tspn turmeric

PROCEDURE:

1.Heated oil in a pan add mustards,cuminseeds,curry leavesand cashew nuts .

2. add chopped onions, ginger garlic paste after frying few minutes add chopped capsicum.

3. Take a blender add cinnamon,cloves,turmeric ,chopped tomatoes,redchillies,salt

roasted peanuts,seasame seeds,corainder powder and methi seeds make a fine paste

and keep it aside.

3. After frying capsicum add the above mixture(paste) along with milk .boil it for

few minutes.if the oil comes out switch off the stove.Finally add corainder leaves.

Now capsicum masala curry is ready to serve with chapathi or naan.or even

any kind of rice like (gheerice.vegetable birayani).even it suitable for plain rice

also.