Mutton Pulusu

Ingredients:-
Mutton 500gms
 1 small onion
1 small Tomato
1/4 bunch coriander
1 tbsp coriander powder
2 tbsp Ginger garlic paste
 1/4 tbsp cumin powder
 Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 1 tbsp
1 tbsp butter 

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Combine all the above masalas and make a fine powder

Pulusu Masala:
2 tbsp poppy seeds - grind into smooth powder


Preparation:

1. In a bowl, add washed mutton and to it add tbsp ginger-garlic paste, 1 tbsp coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 1 tbsp cumin powder and mix well.
2. Add the above ingredients to a pressure cooker and cook for 5 vigils and let it cool.
3.  In another deep pan, add butter and oil and when it is hot, add bay leaves, 1 small cinnamon stick, 2 cloves and fry for a min
4. Add onion, slit green chillies, curry leaves and fry till onions are translucent
5. Add ginger garlic paste and fry till the raw smell of GG vanishes
6. Add chopped tomatoes and mix well and cook till tomatoes become soft
7. To this, add cooked mutton, mutton stalk, add remaining garam masala powder, turmeric, salt and chilli powder and stir well and cook for another 10min on low flame.
8. Finally, add poppy seeds powder to the curry, stir well and cook for just 2 min, not more.
9. Before  you turn off the heat, add chopped coriander leaves to the curry. 

This curry goes really well with Plain rice, Mutton Biryani, Bagara rice,  Roti and naan!

Vankaya Aloo Ulliporaka koora - Eggplant Potato Spring Onion Curry

Ingredients:
 4 Brinjal/eggplant/vankaya, wash and cut into 1/2 inch pieces and put them in salt water
2 small size potatoes, peel, wash and cut into 1/2 inch cubes
1 bunch spring onion - peel, wash and chop into small pieces
1 small size onion - chopped finely
 1 medium sized tomoto - chopped finely
4 green chillies, slit length-wise
chopped coriander leaves - 2 tbsp
5 curry leaves 
2 garlic pods, chop finely
1 inch ginger, chop finely
1 tbsp red chilli powder
1/4 tbsp turmeric
salt as per taste

Method:
1. In a pan add oil and when it is hot, add curry leaves, green chillies, spring onion and onions and fry till onions are translucent
2. Add turmeric, finely chopped garlic and ginger and salt and fry for 2 more min
3. Add eggplant pieces and potatoes and fry for 5 more minutes
4. Now add tomatoes and cook till tomatoes are soft. Now add 1/4 cup of water and let the curry cook till eggplant and potatoes turn soft.
5. Now add chilli powder to the curry and mix well and cook for 5 min on low heat. Switch off the heat
6. Garnish with coriander leaves

Goes well with hot white rice or roti

Pilli Pesara Vada - Moth beans Vada

 

Ingredients:
1 cup moth beans/Pilli Pesarlu
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

Preparation:

1. Soak Beans  for 4  hours in enough water. Strain after 4 hours and add into a mixie jar or blender
2. Blend it into a course paste along with ginger and green chillies
3. Take a Frying pan add oil to it and let the oil turn medium hot.
4. Meanwhile take a bowl, add blended beans,onion pieces,cumin seeds,pepper,coriander leaves,salt as per taste mix all these ingredients well.
5. Make a doughnut with the batter and deep fry in the oil until it turns to golden color. This snack does not much absorb oil.

This is very nutritious and very very very tasty snack. Unlike other beans varieties, this beans are very light on stomach. Stays fresh for a week. Goes well with Tomato chutney and Capsicum chutney. Tastes great even without any chutney :-)

Spinach Fry - Palakoora Vepudu

Ingredients:
 Spinach - 2 cups, wash and chop finely
1 medium size onion - chopped finely
 1 medium sized tomoto - chopped finely
4 green chillies, slit length-wise
chopped coriander leaves - 2 tbsp
5 curry leaves 
2 garlic pods, chop finely
1 tbsp red chilli powder
1/4 tbsp turmeric
salt as per taste

Method:
1. In a pan add oil and when it is hot, add curry leaves, green chillies and onions and fry till onions are translucent
2. Add turmeric, finely chopped garlic and salt and fry for 2 more min
3. Add tomatoes, spinach and cook till tomatoes are soft. No need to add water as spinach gives away water
4. Now add chilli powder to the curry and mix well and cook for 10 min on low heat till oil separates on the sides of the pan. Switch off the heat
 5. Garnish with coriander leaves

Goes well with hot white rice or roti