Gongura(sorrel) Shrimp curry

Ingredients:
1 lb uncooked shrimp, washed
1 big onion, finely chopped
4,5 green chillies slit length wise
2 cups of sorrel leaves
2 spoons ginger garlic paste
1 spoon Garam masala powder
3 tbsp red chilli powder
salt as per taste
2 pinches turmeric
4 curry leaves
1/4 bunch coriander, finely chopped

Method:
In a pan, add washed sorrel leaves and green chillies and cook till the leaves are soft. Mash them to a fine paste and keep aside
In another pan, add oil and when it is hot, add curry leaves, coriander leaves, onion pieces and fry till onion is golden brown
Now add turmeric, salt and Ginger garlic paste and fry for 2 more min
Now add shrimp pieces, chilli powder and garam masala powder and cook well till oil separates on the sides of the pan
Add sorrel leaves paste to the curry and mix well and cook for 5 more min.

This curry tastes very good if eaten immediately or eaten next day. Goes well with white rice.

Dosa Side Dish:Tomato pacchadi

Ingredients:
4 Ripe tomatoes, cut into large pieces
15 Green chillies
1 garlic pod
salt as per taste
1 tbsp tamarind pulp
1/2 bunch coriander leaves
1 tbsp onion pieces for garnishing
1/4 tbsp cumin seeds

Method:
In a pan add oil and when it is hot, add green chillies and fry them till they start spluttering
Now add tomatoes, coriander leaves and fry till the tomatoes are soft.
Let it cool
In a mixie jar, add garlic pod, cumin seeds and salt and grind coarsely.
To this add tamarind paste,cooked green chillies, coriander and tomatoes and grind coarsely

Garnish the chutney with onion pieces. This chutney goes very well with Dosas.

Beans Bengal Gram Fry

Ingredients:
French beans - 1 lb, finely chopped
Bengal Gram - 1/2 cup, boiled till soft
1 small onion finely chopped
3-4 curry leaves
2 tbsps dry coconut powder
4 green chillies slit length-wise
1 Red chilli, cut into small pieces
1/4 spoon mustard seeds
salt as per taste

Method:
Boil french beans till soft, drain and keep aside
In a pan, add oil and when hot, add mustard seeds, red chilli pieces, curry leaves, onion pieces, salt and turmeric and stir well and let it fry for 2 minutes
Now add beans and bengal gram and stir well and fry for 10 minutes
Add cocunut flakes/powder and stir well and cook for 2 more minutes.

This curry goes well with Roti!

Barley Dosa

There's a funny story behind this recipe. Some friends were coming home and I wanted to make dosa for them. I totally forgot to soak the ingredients. When I remembered, it was too late in the night. I didn't want to disturb everyone by switching on the lights, so I went into the kitchen in the darkness, soaked rice and dal and went back to sleep. But only in the morning did i realize that what I thought as rice is Barley instead. I Just wanted to experiment how it goes by still going ahead with Barley instead of rice and Dosas came out really very crispy and super tasty..Here's the recipe for you...


Ingredients:

2 cupts of Barley washed and soaked overnight)
1 cup urad dal (washed and soaked overnight)
1/4 tsp. soda bicarbonate
Salt to taste

Method of preparation:

Having soaked both barley and dal separately, wash well with plenty of water.
Grind dal to a very fine paste
Grind Barley to a smooth paste
Mix both barley and dal together after grinding.
Add soda bi-carb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.

Eggplant Capsicum Curry

Ingredients:
1 large capsicum, cut into large pieces
3 Eggplant, cut into medium pieces
1 small onion, cut into small pieces
salt to taste
1/2 tbsp red chilli powder
pinch of turmeric
3,4 curry leaves
2 spoons coriander leaves, finely chopped

Masala powder:
1 tbsp Dalia (putnaala pappu)
1 red chilli
1 garlic pod
2 pinches of salt
1 curryleaf

Grind all the above coarsely in a coffee grinder

Method:
In a pan, heat oil to medium hot and add curry leaves, onions, tumeric and fry for a minute
Now add, eggplant pieces, capsicum pieces, salt and fry till the eggplant pieces become soft
Add chillipowder and mix well and let it fry for 2 more min. Before you turn off the stove, add masala powder, chopped coriander and let it stand for 1 minute and turn off the heat.

This curry is quick to make and goes very well with Rotis and Rice!

Bell Pepper/Capsicum masala curry

Ingredients:
3 large capsicum, cut into large pieces
1 small onion, cut into small pieces
salt to taste
1/2 tbsp red chilli powder
pinch of turmeric
3,4 curry leaves
2 spoons coriander leaves, finely chopped

Masala powder:
1 tbsp Dalia (putnaala pappu)
1 red chilli
1 garlic pod
2 pinches of salt
1 curryleaf

Grind all the above coarsely in a coffee grinder

Method:
In a pan, heat oil to medium hot and add curry leaves, onions, tumeric and fry for a minute
Now add capsicum pieces, salt and fry till the capsicum pieces become soft
Add chillipowder and mix well and let it fry for 2 more min. Before you turn off the stove, add masala powder, chopped coriander and let it stand for 1 minute and turn off the heat.

This curry is quick to make and goes very well with Rotis and Rice!

Egg White onion stalks curry

Eggs - 5, take out the egg white into a bowl and discard yolk
onion Stalks - 5-6, finely chopped
milk - 2 tbsp
1 small onion finely chopped
3-4 green chillies, slit length-wise
1 tbsp chilli powder
1 pinch of turmeric
Salt as per taste
Curry leaves 3-4

Method:
In a pan, add oil and once it is medium hot, add chopped onions, curry leaves, onion stalk and fry for 2min. Add turmeric and salt and fry till onions are golden brown.
Add red chilli powder and fry for 2 more min and add egg whites to the mixture and let it stand for 1 minutes before stirring. Now add two table spoons of milk and fry on medium heat until oil starts showing on the sides.

This curry goes well with Rotis

Beerakaaya curry

Ashgourd - 2, cut into small pieces
1 small onion, cut nto small pieces
3-4 curry leaves
1/4 coriander leaves, finely chopped
salt as per taste
2 pinches turmeric
1 tbsp red chilli powder

Method:
Pour oil in a pan and when it is medium hot, add curry leaves, onions, 2 pinches of turmeric and salt and fry for 2min
Now add Ash gourd pieces and chilli powder and stir well. Ashgourd gives out water. Cook this curry till the water evaporates. It takes approximately 8-10 minutes.
Garnish the curry with coriander leaves and it is ready to eat. Goes well with Rice and Roti and very easy to make!

Ashgourd-Green Gram (Beerakaaya pesarapappu) Curry

Ashgourd - 2, cut into small pieces
Green Gram - 1/4 cup, boiled till soft
1 small onion, cut nto small pieces
3-4 curry leaves
1/4 coriander leaves, finely chopped
salt as per taste
2 pinches turmeric
1 tbsp red chilli powder

Method:
Pour oil in a pan and when it is medium hot, add curry leaves, onions, 2 pinches of turmeric and salt and fry for 2min
Now add Ashgourd pieces, boiled green gram, chilli powder and stir well. Ashgourd gives out water. Cook this curry till the water evaporates. It takes approximately 8-10 minutes.
Garnish the curry with coriander leaves and it is ready to eat. Goes well with Rice and Roti and very easy to make!

Cluster Beans (Goruchikkudu) Mutton Curry

Ingredients:-

Mutton 500gms
2 onions
1 big Tomato
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
1 cup boiled goruchikkudu pieces
Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:

1. Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
2.  In another pan, add oil, bay leaves, 1 small cinnamon stick, 2 cloves and 3 black pepper
3. Add onion, slit green chillies, curry leaves and fry for 2min
4. Add ginger garlic paste and fry till the raw smell vanishes
5. Add chopped tomatoes and mix well and cook till tomatoes become soft
6. To this, add cooked mutton, add remaining garam masala powder, turmeric, salt and chilli powder and stir well and cook for another 10min on low flame. now add Goruchikkudu pieces and cook for 5min
7. Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan.

Spinach Bottle Gourd bengal gram Curry

1/2 cup Spinach finely chopped
1 medium sized bottle gourd, cut into 1 inch cubes
1/4 cup boiled bengal gram
1 small oinion chopped
2 green chillies slit length wise
1 spoon red chilli powder
4-5 curry leaves
1 spoon dry cocunut powder
1/4 spoon coriander seeds
1 garlic pod
2 spoons coriander leaves finely chopped

Method:

In a pan, add oil and once it is medium hot, add curry leaves, green chillies, onions, turmeric, salt and bottle gourd pieces and mix well and let it cook for 2min
now add 1 cup water, boiled bengal gram and cook for 5 min. once the gourd pieces turn soft, add chopped spinach and chilli powder and cook till spinach is cooked
In a coffee grinder, grind coconut powder, coriander seeds and garlic pod coarsely and add this mixture to the curry and cook for 2 min.
Add coriander leaves to the curry and switch off the stove.

This curry goes really well with Rice and Roti!

Mutton Dum Biryani (Hyderbadi style)

Ingredients:
Mutton pieces - 3 Pounds/1.5 kg
1/4 tbsp Turmeric
Basmati rice - 6 cups
Onions - 1 (big size), chopped length wise
Cardamom - 6
Cinnamon - 2 sticks
Cloves - 6
shahjeera - 1 teaspoonful
Chilli powder - add per your spice levels
Turmeric powder - two pinches
Ginger garlic paste - 4table spoons
A bunch coriander &mint leaves
green chillies - 5
Ghee - 2 tablespoons
oil - 1 cup
Coriander powder - 2 spoons

Garam Masala Ingredients: (Grind them to powder)
Cardamoms - 6
Cinnamon - 2
Cloves - 6
Shahjeera - 1 spoon


Method:

In a cooker, add washed mutton pieces, 2 spoons of ginger garlic paste, 1 spoon garam masala powder, 1 spoon salt and 2 spoons of Coriander powder. NO need to add water!

 And Mix well

Pressure cook for 5 visils and set it aside to cool. It will look at below.

In a pan add oil and when it is hot, add whole garam masala for a min

Now add green chillies, onions and jalapenos and fry till onions are translucent. Jalapenos are optional. I added them to have that extra flavour

Add Ginger-garlic paste, mint leaves and mix well and fry till raw smell of GG disappears

Add salt, coriander powder and garam masala and fry for 2 more min

 Finally add boiled mutton and mix well

and fry till oil starts showing on the sides of the pan and mutton is mixed with spices. Usually takes 10min. Switch off the heat and keep it aside

Cook rice separately (1 cup of rice :1 cup of water ratio)

In rice cooker, layer the cooked rice and mutton in alternate layers. Ensure that the first and last layer should be rice as shown below. First layer is rice

 and then top with one layer of curry and sprinkle coriander leaves. This is the second layer

Third layer should be rice again

Add the rest of the curry to the 4th layer

cover this with rice. Note that the last layer should again be rice and sprinkle it with coriander leaves.

Heat 2 or 3 spoons of ghee and pour on top of the layers and sprinkle food color. Cook till the rice cooker turns from cook  to Warm and let it stay in warm for 45min

Mutton Dum Biryani is ready to be served! You can optionally garnish the biryani with boiled eggs

I don't have to say that this dish tastes out of this world :))

Rasam Andhra style

• 2 teaspoons vegetable oil
• 4-5 red chillis
• 1/2 spoon black pepper
• 1 spoon coriander seeds
• 2 garlic pods
• 5 fresh curry leaves
• 2 pinches ground dried turmeric
• 3 cloves garlic, crushed
• 3 cups water
• 1 small lemon sized tamarind
• salt to taste
• 1 tablespoon chopped fresh cilantro
• 1/4 spoon fenurgreek, cumin and mustard seeds

Method

1. Heat the oil in a large saucepan over medium heat. Add the a pinch of fenugreek seeds, red chillies, cumin seeds, black pepper, crushed garlic pod, curry leaves and mustard seeds. As they start to sputter, add water and tamarind and with hand crush all the ingredients. let it simmer for just 2min and then add pinch of turmeric and salt as per taste. The secret of this rasam is you should not let it boil for long.
2. Now in a coffee grinder, crush black pepper, coriander seeds and a garlic pod coarsely and add to the rasam. Let it boil for just 2 min and switch off the stove and add corainder leaves and cover it with a lid. Rasam is ready! This tastes super good and is very healthy!

Chikkudukaaya(Broad beans) Kobbari kaaram vepudu

Ingredients:
Chikkudu kaaya (Broad beans)
Kobbari kaaram - 2 spoons
Fenugreek(Methi) leaves - 1/2 bunch
Salt as per taste
Red chilli powder - 1 spoon (if you want your curry extra spicy)
1 small onion - chopped length wise
Curry leaves
Coriander leaves - finely chopped
2 tbsp oil

Method:
1. Cut the chikkudukaaya into small pieces and boil them till soft but not mushy and drain and keep aside
2. In a pan, pour oil and once hot, add curry leaves and chopped onions pieces, a pinch of turmeric and fry for a minute
3. Add chikkudukaaya pieces and salt and fry till the oil separates (takes like 3-4 minutes as chikkudukaaya is already cooked)
4. add methi leaves and chilli powder and cook for 2min
5. Add kobbari kaaram and coriander leaves and fry for just 1 min before removing from fire.
6. Keep the dish covered for 1 min before serving.

This curry is very tasty and goes well with roti and hot rice

Goruchikkudu (cluster beans) Curry

Ingredients:
1 pound cluster beans,wash and cut into 1inch pieces
1 small onion finely chopped
 Few curry leaves
2 tb sp Dhalia (putnaala pappu)
2 red chillies
1/4 tb sp coriander seeds
1 sp red chilli powder
Turmeric - Pinch
Oil - as needed
Garlic pod-1
Salt - Per taste

Curry powder preparation:
Grind red chillies, dhalia, garlic pod,curry leaves and coriander seeds into coarse powder

Method:
- Heat oil in a pan. Add mustard, cumin seeds and curry leaves and sauté till mustard seeds splutter
-Now add onions and sauté for another 2min. Add turmeric and salt,  mix well and fry till onions turn translucent
-Add cluster beans and fry on medium heat for 5min by stirring every 2min.
- Add enough water to the pan
-Cover and cook on medium to low heat till the beans are fully cooked but not mushy
- Add the ground curry  powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.

Remove from heat and serve with hot rice and some sambar or pappu.

Oats Paayasam

Quaker Oats - 1 cup
Milk - 2 cups
jaggery - 1 cup (should be same as the quantity of oats you are taking)
Cardamom powder - 1/4 spoon
Ghee - 2 spoons
Split almonds, raisins and nuts of your choice

Method:
Without ghee, fry the oats in a pan till they change color to light brown and let them cool
Add ghee to the pan and fry almonds, raisins and nuts you like to add for garnishing and keep aside
Add 2 cups of  milk and 2 cups of water to the pan and add oats and let them cook
 once the oats become soft, add crushed jaggery and cardamom powder  to the pan and stir well and switch off after 2 min. Add fried nuts as garnishing on the top and serve warm. This dish is very easy to make and tastes awesome when warm!

Amaranthus Green Gram Vepudu (Thotakoora)

Amaranthus (Thotakoora) - 1 bunch
Green Gram (pesarapappu) - 1/4 cup
small onion - 1
Red chilli powder - 1 spoon
Green chillis - 5 slit length wise
Salt - as per taste
Turmeric - 1 or 2 pinches

Preparation:
Cut the Amaranthus and onion into really small pieces
boil Green gram till it is soft but not mushy
pour oil in the pan and when it is hot, add greenchillis, onions and washed amaranthus
Add turmeric, salt and mix well and let it cook for 5 min. Water comes out of the Amaranthus leaves. Let all the water evaporate and then add greengram to the curry and mix well and cook for 5 more minutes.
When the curry is literally dry, add chilli powder and mix well
Cook for 2more min and the curry is ready to serve. This curry is very easy to make, goes really well with Roti and hot rice.

Bottle Gourd Green Gram curry

1 medium sized bottle gourd, cut into 1 inch cubes
1/4 cup Green gram,boil till soft
1 small oinion chopped
2 green chillies slit length wise
1 spoon red chilli powder
4-5 curry leaves
1 spoon dry cocunut powder
1/4 spoon coriander seeds
1 garlic pod
2 spoons coriander leaves finely chopped

Method:

In a pan, add oil and once it is medium hot, add curry leaves, green chillies, onions, turmeric, salt and bottle gourd pieces and mix well and let it cook for 2min
now add 1 cup water, boiled green gram and chilli powder and cook for 5 min. or till the gourd pieces turn soft
In a coffee grinder, grind coconut powder, coriander seeds and garlic pod coarsely and add this mixture to the curry and cook for 2 min.
Add coriander leaves to the curry and switch off the stove.

This curry goes really well with Rice and Roti!

Crab Masala Curry - Andhra Style

King Crabs - 2 lb

Salt - 2 tb sps (adjust according to taste)

Red Chilli powder - 3 tb sps

Green Chillis - 6 (slit length wise)

Coriander leaves - 1 small bunch (finely chopped)

1 onion finely chopped

1 small size tomato finely chopped

Garam Masala powder – spoon

Black Pepper – ¼ spoon

 Curry leaves - 4 or 5 (optional)

Ginger Garlic paste - 1 spoon

Dhaniya powder - 1 spoon

Preparation: 

1. Wash the crab really well

2. Add oil to the pan and add  Curry leaves, green chillis and onions and fry well

3.  Add Ginger garlic paste and fry for 2 more minutes

4.Add chopped tomatoes and cook till they are soft

5. Add crab pieces, chilli powder, turmeric powder, dhaniya powder and garam masala powder and mix well and let it cook till the crab pieces are cooked. You don't have to add any additional water.

6. Once the cab pieces are cooked and oil starts showing up on the side of the pan, add pepper powder and coriander leaves and cook for 2min and turn off the stove.

This curry goes very well with rice. but can be eaten as a snack too :)

Methi mutton curry

Ingredients:-

Mutton 500gms
2 onions
1 big Tomato
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
2 bunches Fenugreen (methi) leaves
Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:

1. Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
2.  In another pan, add oil, bay leaves, 1 small cinnamon stick, 2 cloves and 3 black pepper
3. Add onion, slit green chillies, curry leaves and fry for 2min
4. Add ginger garlic paste and fry till the raw smell vanishes
5. Add chopped tomatoes and mix well and cook till tomatoes become soft
6. To this, add cooked mutton, add remaining garam masala powder, turmeric, salt and chilli powder and stir well and cook for another 10min on low flame. now add fenugreek leaves and cook for 5min
7. Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan. By adding fenugreek leaves, it gives a very unique and tasty flavor to the curry.

Japanese Yam pulusu curry

Japanese Yam - 1, peel and cut into 1 inch cubes
1 small capsicum cut into large pieces
1 small onion, chopped finely
2 green chillies slit length wise
1 tomato finely chopped
2 spoons red chilli powder
1/4 bunch coriander leaves chopped finely
salt to taste
a pinch of turmeric
curry leaves

Method:

1. In a pan, add  oil and when it gets medium hot, add green chillies, curry leaves, onions, capsicum pieces and turmeric powder and fry well.
2. once onions turn golden brown, add yam pieces and add 1 cup of water and cook well for 5 min. As yam pieces turn soft, add tomato pieces, salt, chilli powder and cook till soft
3. Add chopped coriander leaves before turning off the stove

This dish is sweet and spicy in taste and goes well with Roti. More than the taste, this curry is savored for its nutritional values!

Oats upma

1 cup quaker oats
1 small onion cut length wise
2 green chillies chopped finely
1 small tomato chopped finely
1/4 capsicum finely chopped
10 cashew nuts
10 peanuts
1/4 spoon Bengal gram
1/4 spoon  mustard
1/4 inch ginger chopped finely

Method:

1. Fry oats without oil till they turn light golden brown
2. In another pan, add oil and when it is medium hot, add cashew nuts, peanuts, chopped chillies, ginger, mustard seeds, bengal gram and curry leaves and once they start to splutter, add onions, capsicum and fry for 2min. When onion turn translucent, add tomatoes and cook for 2 more min.
3. Add 2 cups of water and salt as per taste and bring it to boil
4. When the water starts boiling, add oats and cook in medium heat till oats are cooked.

This upma is tasty only when it is piping hot and goes well with pappula podi.

Spinach bengal gram curry

Spinach (Palak) - 1 bunch
Bengal Gram (pesarapappu) - 1/4 cup
small onion - 1
Red chilli powder - 1 spoon
Green chillis - 5 slit length wise
Salt - as per taste
Turmeric - 1 or 2 pinches

Preparation:

1. Cut the spinach and onion into really small pieces
2. boil Bengal gram till it is soft but not mushy
3. pour oil in the pan and when it is hot, add greenchillis, onions and washed spinach.
4. Add turmeric, salt and mix well and let it cook for 5 min. Water comes out of the spinach leaves. Let all the water evaporate and then add bengal gram to the curry and mix well and cook for 5 more minutes.
5. When the curry is literally dry, add chilli powder and mix well
6. Cook for 2more min and the curry is ready to serve. This curry is very easy to make, goes really well with Roti and hot rice.

Fish Curry Andhra Style

I used Brazilian Bass for this curry. But you can use the type of fish you like. Brazilian Bass is very tasty and fish piece does not break after cooking.

Brazilian Bass Fish Pieces - 6
1 small sized onion, chopped finely
4-6 Green chillies, slit length wise
1 small tomato, sliced finely
1 small lemon size tamarind (this varies based on the quantity of fish you are cooking)
1/4 spoon turmeric
salt as per taste
3 tbsp red chilli powder
1 spoon ginger garlic paste
Curry leaves
1/4 bunch coriander finely chopped
Method:

1. Wash Fish pieces and add 1/2spoon salt, 1 spoon red chilli powder, a pinch of turmeric and let it stand while you make other preparation
2. Soak tamarind in water and take out the pulp
3. In a pan, add oil and once it is medium hot, add curry leaves, green chillies, onions and pinch of turmeric and stir well. 
4. Once onion turns golden brown, add salt and  ginger garlic paste and fry for 2min
5. Add chopped tomatoes and let it cook till tomatoes turn soft
6. To this add fish pieces, rest of chilli powder and the tamarind pulp and stir once
7. Let it cook for 5min or when the fish piece looks cooked (should not cook long) and add coriander leaves and turn off the stove. Very tasty fish curry is ready to eat.

This curry goes very well with white rice!

Eggplant (Podugu Vankaya) pulusu

White Eggplant - 6, cut into long pieces
1 small sized onion, sliced length wise
4 curry leaves
1/4 spoon coriander seeds
1 spoon coconut powder
1 garlic pod
Salt as per taste
1 spoon red chilli powder
1 pinch turmeric
1 spoon coriander leaves  to garnish

Method:
In a pan, add oil and when medium hot, add curry leaves, salt, onions and eggplant pieces and fry for 2 min
Add 1 cup of water and let it cook till eggplant pieces turn soft
In a coffee grinder, grind coriander seeds, garlic pod and cocunut powder coarsely
Add this powder and red chilli powder to the curry and stir well and cook for 2 minutes and add coriander and switch off the stove.

This curry goes well with Rice and also with Rotis

Medu Vada

1 cup urad dal
1 small onion, finely chopped
1 tp cumin seeds
1/4 spoon black pepper
1/4 bunch coriander leaves, finely chopped
 salt as per taste
4-6 green chilli finely chopped
1/4 inch ginger

Method:

1. Soak Urad dal for 6 hour or over night.
2. Blend it into a course paste along with ginger
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl, add blended urad dal,add onion,cumin seeds,pepper,corainder leaves,green chillies,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil until it turns to golden color.

Poornam boorelu or Poornaalu - Andhra style

 

 

1 cup bengalgram
1 cup grated jaggery or sugar
12 cardamom powdered
1/2 cup melted butter
1 cup coconut cut into small pieces (optional)
1 cup blackgram
1 cup rice

Method:

Wash and soak blackgram and rice for 4hrs. Drain water and grind to a smooth paste adding very little water. And a pinch of salt and mix well and leave it covered for another 4 hrs

Pressure cook bengalgram with just enough water. Add jaggery or sugar to it and cook it again stirring in between till it becomes a thick paste. Add the coconut pieces (fried in a tbsp of melted butter), cardamom powder and the remaining melted butter and mix well. Make them into medium size balls.

Heat oil, dip each sweet ball in the blackgram-rice flour mix and fry till golden brown. Three to four ball can be fried at a time. Stored in a air tight container, they last for two to three days. Before eating, make a hole and fill it with two spoons of melted butter, provided your diet permits.

Puran Poli or Bobbatlu

 1 cup Bengal gram
1 cup grated jaggery
12 cardamom
1 cup Maida or All Purpose flour
 Ghee for frying

Method:

1. Boil bengal gram and cook till it is well cooked and drain all water when hot ,and let it dry on paper towel if needed and powder it in food processor
2. Add jagery to bengal dram powder and cook till thick. Flavor with cardamom powder
3. Add a pinch of salt and 1 spoon of ghee to Maida flour and make a soft dough. Let it stand for couple of hours
4. Make a small roti of dough, keep a ball of bengal gram sweet as a stuffing and roll the dough again into a chapathi
5. Shallow fry it on griddle with ghee

Bitter Gourd kaakarakaaya Masala

Bitter Gourd - 6-7, peel, wash and cut into 1 inch rings
 buttermilk - 1 cup
2 spoons tamarind paste
1/4 spoon turmeric
1 small onion, sliced length wise
Masala:
Ingredients for Masala:
1 spoon peanuts
1 spoon red chilli powder
1 spoon coriander powder
1 spoon ginger garlic paste
1 spoon white gingelly seeds (thella nuvvulu)
Grind all the ingredients into a paste
Method:

1. In a pan, add 2 cups of water, buttermilk, a pinch of turmeric, tamarind and bitter gourd pieces and boil till the gourd pieces are soft. Drain and keep aside. This process removes the bitterness from the gourd pieces
2. In another pan, add 3 tb spoons of oil and once medium hot, add curry leaves and bitter gourd pieces, a pinch of turmeric and salt as per taste and fry till golden brown
3. Add onion pieces and fry till onions turn gold brown. 
4. Add the above masala paste to the curry and fry on low heat
5. Add coriander leaves before switching off the stove

This curry is very tasty and goes well with rice

Zucchini Pappu or Zucchini Dal

Ingredients:
Zucchini 1 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces

For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed



Method:
1. In a Pressure cooker add dal, zucchini pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.

Zucchini gives a unique taste to dal and is very good with hot rice and ghee. It goes well with Roti.

Cucumber Pappu or Cucumber Dal

Ingredients:
 
Cucumber 1 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces



For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed



Method:
1. In a Pressure cooker add dal, Cucumber pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.


This dal is very soft and is very good with hot rice and ghee. It goes well with Roti.

Tomato Pappu or Tomato Dal

Ingredients:
 
Tomatoes 4 medium size, peeled and cut into small pieces
Toor Dal 1/4 cup
1/4 onion cut into pieces
15 Green Chillies
Salt to  taste
Water 1 cup as required
Turmeric - 1/8 tbsp
a small lime size Tamarind or 1/4 raw mango, cut into pieces



For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves
Cumin Seeds - 1/4 tbsp
Red chillies - 2
Garlic pods - 2 crushed






Method:
1. In a Pressure cooker add dal, Tomato pieces, greenchillies, onion pieces, tumeric, Tamarind/Raw mango pieces and 1 cup of water and pressure cook for 5 visils.
2. Once the cooker cools off, mash the cooked dal and add enough salt3.In a pan, add oil and once its hot, add crushed garlic, red chillies, cumin and mustard seeds and fry till they are brown. Add curry leaves to the tempering and switch of the stove.
3. Add the tempering to the dal and mix well and garnish with cilantro.

This dal is very conventional and is very good with hot rice and ghee. It goes well with Roti.