Yellow Squash Curry

Ingredients:
Yellow Squash - 2, Wash and cut into small pieces. Do not peel the skin
1/4 tbsp Mustard seeds
A pinch of Turmeric
Salt as per taste
2 Red chillies - cut them into 1 inch pieces

Method:
In a  Pan, add 1 tbsp oil and when it is hot, add curry leaves, mustard seeds and red chillies and fry till mustard seeds splutter
Add yellow squash pieces, add turmeric and salt and stir well
Cook till the squash pieces are soft which usually takes 10 min

Simple but very tasty squash curry is ready to serve! Goes well with hot white rice and roti

mokkajonna(corn) Bellam Appalu

Ingredients:1 cup tender corn/mokkajonna
1/2 cup rice flour
1 cup grated jaggery
1 cup water
1/4 tbsp cardamom powder
2 cups of oil for deep frying
2 tbsp of coconut pieces
1/2 tbsp of seasame seeds (optional)

Method:

• Take fresh corn and grind it into a smooth paste
• In a pan, add 1 cup of water and 1 cup of jaggery and let it melt
• Once the jaggery melts into the water, put it on the stove and bring it to just one boil and switch off the stove
• Immediately add corn paste, rice flour, coconut pieces, seasame seeds and cardamom to the jaggery solution and stir well and put a lid on the pan and keep it aside for 5 min till it cools down
• Meanwhile in a deep bottomed vessel, pour oil for deep frying. Once it is hot, make small patties out of the above dough and deep fry them on medium heat

Yummy yummy appalu are now ready to serve :)

Verusenaga pappu Chutney/Peanut chutney

Ingredients:
1 cup peanuts
15 green chillies or as per your spice level
1/4 inch ginger
1/4 tbsp mustard
5 curry leaves
2 red chillies, cut into 1 inch pieces
salt as per taste
1 tbsp tamarind paste

Method:

1. In a pan, dry roast peanuts for 3 minutes till they start to change color. Let them cool
2. In another pan,  add 1 tbsp oil and when it is hot, add green chillies and fry them for 3 minutes and set aside to cool
3. In mixie jar, add 1/4 inch ginger, peanuts, green chillies, salt, tamarind paste, salt, enough water and grind it to smooth paste.Take it into a bowl
4. In a pan, add 1/2tbsp oil and when it is hot, add red chillies, mustard and curry leaves and fry till mustards splutter.Switch off the heat and add this to the chutney.

Yummy peanut chutney is ready to serve! Goes well with Idli and Dosa

Oats Idli

Ingredients:
1 cup oats
1 cup Yogurt/Curds/perugu

1/2 cup Semolina or upma Rawa or Bombay Rava
1 cup butter milk
1/4 cup grated carrot
5 green chillies, chopped into small pieces
5 curry leaves
1 tbsp bengal gram
1 tbsp cashew nuts
1/4 tbsp mustard seeds
Salt as per taste
A pinch of asafoetida
1 tbsp Ghee
1/4 tbsp eno salt or baking soda

Method:

• In a pan, dry roast oats for about 4 min, cool and put them into a mixie jar and grind into fine powder
• In another pan, add 1 tbsp Ghee and when it is hot, add asafoetida, mustard seeds, curry leaves, bengal gram, cashew nuts and fry till mustard seeds splutter
• Add chopped green chilli and carrot and mix well and cook for 3 minutes
• Add semolina to the pan, mix well and fry for 2 more min and switch off the heat
• In a bowl, add oats powder, baking soda,all the above fried ingredients, enough salt, yogurt and butter milk and mix into a idli-like batter. You can add water if you need to.
• In Idli plates, pour this batter and steam cook in Idli cooker for 13 min

Very Yummy and healthy Oats Idlis are now ready to Serve!

Goes well with chutneys or without chutney..enjoy! :)

Mustard Greens/Sarson Fry

Ingredients:
Mustard Greens - 1 bunch, chop finely, wash and strain
Green chillies - 5, slit them length-wise
Salt as per taste

Method:
In a pan, add 1 tbsp of oil and when it is hot, add green chillies and fry for 2min
Add mustard greens, enough salt and fry till all the water evaporates and the leaves are soft

Goes well with Rice and roti

Bottle Gourd Milk Curry

Ingredients:
Bottle Gourd/Sorakaya - 1, peel, wash and cut into 1 inch cubes
5 curry leaves
2 Red chillies, cut them into 1 inch pieces
1/4 tbsp mustard seeds
1/4 cup of milk
salt as per taste

Method:
In a bowl, add bottle gourd pieces and enough water and boil/microwave for 10min or till the pieces are soft but not mushy. Strain and keep aside
In a pan, add 1 tbsp oil and when it is hot, add mustard seeds, red chilli flakes, curry leaves and fry till mustard seeds splutter
Add boiled bottle gourd pieces and mix well and cook for 2min
Now change the flame to high, and add little milk to the curry and stir well and cook till the milk evaporates. Add some more milk and stir well and cook till the milk evaporates. Continue this process till all the milk is done. This helps the bottle gourd pieces absorb the flavour of milk
Add enough salt and stir well and switch off the fire. Note to add salt only at the end or it curdles the milk

Goes well with Roti but also can be eaten with white rice

Sorakaya/Bottle Gourd Chutney

Ingredients:
Bottle Gourd - 1, cut into small 1 inch cubes along with the skin
1/4 tbsp fenugreek seeds
1/4 tbsp coriander seeds
5 Red chillies
10 Green chillies
small lemon sized tamarind, soak in litter water
Garlic pods - 2
Salt as per taste
1/4 tbsp mustard seeds
1 tbsp urad dal
1 tbsp bengal gram
A pinch of Asafoetida

Method:
In a pan, add 2 tbsp of oil and when it is hot, add  asafoetida, fenugreek seeds, coriander seeds, urad dal, bengal gram and fry till urad dal is golden brown. Strain and keep aside
In the same pan, add green chillies and red chillies to the same oil and fry till they are fried well. Strain and keep aside
In the same pan, now add garlic pods, bottle gourd pieces and fry till the bottle gourd pieces are soft. Switch off the stove and let it cool
In a mixie jar, add all the fried ingredients from above and enough salt and grind to a smooth paste
In another pan, add 1 tbsp of oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry well. Add this tampering to the chutney

Very yummy chutney is ready to serve! Goes very well with white rice, Idli, Dosa, Pesarattu and Chapathi

Vinayaka Chavithi Special - Undrallu

Ingredients:
Rice flour - 2 cup
Jaggery - 1 cup
Cardamom powder - 1 tbsp
Fresh Coconut pieces - 3 tbsp


Method:
In an bowl add rice flour, jaggery, cardomom powder, fresh coconut pieces and mix well with enough water into a stiff dough. Watch out while adding water as jaggery tends to make the dough soft.
Make into small thin patties as shown in the picture
In the Idli plates, place the patties and steam cook for 10min

Yummy Undrallu are ready to offer to Lord Ganesha!!

Vinayaka Chavithi Special: Pottu Minapappu Vadalu

Ingredients:
1 cup pottu minapappu /Urad dal with skin
1/2 cup urad dal without skin
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 both the variety of Urad dal for 2 hours and wash really well
2. Blend it into a course paste along with ginger
3. Take a Frying pan add oil and let it heat.
4. Take a bowl, add blended urad dal,onion pieces,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

This is usually offered as Naivedhyam to Ganesha onVinayaka Chavithi :-)

Eggplant Capsicum Soup/Vankaya Pulusu

Ingredients:
Long Eggplant- cut them 2 inch pieces
1 capsicum - cut into 2 inch pieces
1 small onion - cut into small pieces
2 tbsp tamarind juice/2 tbsp raw tamarind paste
1 tbsp Red chilli powder
1/4 tbsp turmeric
Salt as per taste
1/2 tbsp jaggery
1/4 tbsp mustard
5 curry leaves
2 cups of water

Method:

1. In a pan, add oil and when it is hot, add mustard seeds and let them splutter
2. Now add curry leaves, Eggplant pieces, Capsicum pieces, onion pieces, turmeric and salt and stir well and let it cook for 5 min
3. Add red chilli powder to the curry and stir well. Add two cups of water, tamarind juice and let it cook till Eggplant pieces are well cooked
4. Add jaggery and cook for 2min.The curry is ready to serve.

This pulusu tastes great and goes well with white rice

Poori Aloo koora

Ingredients for Poori
1 cup wheat flour
1 cup oil for frying
Salt as per taste
1/2 tbsp Vamu or Ajwain or Tymol seeds

 Method for Poori:
In a bowl, add wheat flour, vamu, salt, a tbsp of oil and mix well. Now add enough water to make it into a stiff dough. Knead well so that there are no lumps and set aside for 30min
Press each of the balls into a thin circle using rolling pin. Sprinkle little wheat flour as dusting if you feel that the dough is sticking onto the surface.
In a Kadai or deep bottomed pan, add oil and once it is hot, deep fry the dough patties to golden brown color. Yummy Poori is now ready

Ingredients for Aloo curry:
2 big potatoes, cut them into big chunks and boil them till soft. In microwave, it usually takes 12min. Peel the skin and keep the pieces aside
1 small onion, cut length-wise
4 green chillies, slit length-wise
4 curry leaves
1/4 tbsp mustard seeds
2 Red chillies, cut them into small pieces
1 tbsp corn flour
grated ginger - 1/2 tbsp

Method for Curry:
In a pan, add oil and when it is hot, add red chilli pieces, mustard seeds and curry leaves and fry till mustard seeds splutter
Add Onions and grated ginger,green chillies, enough turmeric, salt and fry till the onions are translucent
Add potato pieces and mix well and cook for 2 more min
Add a small cup of water (or as per the consistency you would need) and bring it to boil.
Add add corn flour and mix well and cook for 2 more min and switch off the stove

Poori and Aloo curry is ready to be served!! A great breakfast and an excellent evening snack! :)

Chilli Prawns

Cooking Time: 20 Min

Ingredients:
1 cup uncooked Prawns/Shrimp - peel the skin and wash them thoroughly
15 Green chillies, slit them length-wise
10 Curry leaves
1 tbsp Ginger-garlic paste
2 Garlic pods, chop them into small pieces
1 tbsp chopped coriander
1 tbsp green chilli sauce
2 tbsp tomato sauce
Salt as per taste
2 tbsp oil for shallow frying
A pinch of turmeric

Method:

• In a bowl, add prawns, salt,  pinch of turmeric, ginger-garlic paste and mix well and keep aside for 5min
• Put a pan on the stove and when it is hot, add the above mixture and cook the prawns till all the water evaporates and prawns coil into a circle. Let it cool
• In another pan, add  tbsp oil and when it is hot, fry green chilli pieces and drain them and keep aside. 
• In the same pan, add prawns and fry them till they are well cooked. Drain them from oil and keep aside.
• In another pan, add tbsp oil and when it is hot, add garlic pieces, curry leaves and fry for 2 min. Now add fried green chillies, prawn pieces, tomato sauce, chilli sauce, enough salt (remember we already added salt to the prawns while boiling) and fry for 4 more min and switch off the stove.

Yummy Yummy Chilli Prawns are ready to eat! Goes well as a snack or with Veggie fried Rice

Wheat Payasam - Vinayaka Chavithi special

This Payasam is special! This is not the modern-age payasam but an age-old recipe from my mom's kitty, probably passed onto her as a part of legacy :-) and she passed it onto me :-) I totally love this payasam for its simplicity and superb taste. Would have it everyday provided someone is willing to cook it for me..Hope you guys enjoy it as much as I do!!

Ingredients:
Wheat flour - 1 cup
Water - 2 cups
Jaggery - 1 cup
Fresh coconut pieces - 2 tbsps
Cardamom powder - 1/2 tbsp
Ghee - 1 tbsp
2 tbsps wheat flour

Method:

• In a bowl, add wheat flour and enough water and mix it into a chapati like dough
• With the dough, make small semiya like pieces and dry them in shade for couple of hours
• In a pan, add ghee and when it is hot, add the semiya and fry for just 2 min
• In another pan, add 2 cups of water and when it starts boiling add the above fried semiya and cook till the pieces are soft.
• In a small cup, add 2 tbsp wheat flour and enough water and make it into a watery batter. Add this batter to the boiling mixture and stir well and reduce the heat and let it boil for 2 min
• Add jaggery, cardamom powder and coconut pieces to the semiya mixture and stir well and cook for 5 minutes and switch off the heat.

Have it hot or have it cold but you cannot deny the enjoyment it gives you! :)

Happy Vinayaka Chavithi!

Bellam Appalu

Ingredients:
1 cup rice flour
1 cup grated jaggery
1 cup water
1/4 tbsp cardamom powder
2 cups of oil for deep frying
2 tbsp of grated cocunut (optional)
1/2 tbsp of seasame seeds (optional)

Method:

• In a pan, add 1 cup of water and 1 cup of jaggery and let it melt
• Once the jaggery melts into the water, put it on the stove and bring it to a boil and switch off the stove
• Immediately add rice flour and cardamom to the jaggery solution and stir well and put a lid on the pan and keep it aside for 5 min till it cools down
• Meanwhile in a deep bottomed vessel, pour oil for deep frying. Once it is hot, make small patties out of the above dough and deep fry them on medium heat

Yummy yummy appalu are now ready to serve :)

Carrot Vepudu

Ingredients:
10 large carrots, peel, wash and grate them
10 Jalapenos, slit them length-wise
10 green chillies, chop them into small pieces
1/4 tbsp turmeric
Salt as per taste
1/4 tbsp mustard seeds
1/2 tbsp urad dal
5 curry leaves



Method:
 1. In a pan, add 2 tbsp oil and when it is hot, add mustard seeds, urad dal and curry leaves and fry till the urad dal is golden brown
2. Add grated carrot, jalapeno pieces, green chillies, turmeric, salt and mix well and fry till carrots are cooked. It usually takes 10 min

Goes well with Rice and Rice!

Blueberry Yogurt Drink

Ingredients:
1 cup fresh blueberries
1 cup yogurt
1 tbsp honey
5 Ice cubes

Method:

• In a blender jar, add fresh blueberries, yogurt, ice cubes and blend them into a smoothie
• Garnish with Honey.

This drink is specially good for healthy skin!

Egg plant - Jalapeno stir fry

Ingredients:
Chinese Eggplant / Podugu vankaaya - 5, cut into them into big pieces
Jalapenos - 5, cut them length-wise into big pieces
corn flour - 1 tbsp
Red chilli powder - 1tbsp
Turmeric - 1 tbsp
Salt as per taste
Curry leaves - 5 (optional)
Oil - 1 tbsp

Cooking time:  5 min

Method:

• In a pan, add oil and when it is hot, add curry  leaves, eggplant pieces and jalapenos pieces and fry for 2min
• Now add turmeric, salt and fry till eggplant pieces turn soft. This hardly takes 5 min
• Add red chilli powder and corn flour and stir well and switch off the heat

Very very tasty Eggplant Jalapeno stir fry is ready. Not to mention, this tastes heavenly!

Raw Tomato (Pacchi Tomato) Chutney

Ingredients: 

Raw Tomatoes - 4

15-20 green chillis (as per your spice levels)

½-1 bunch of coriander (Adjust to the size of Ridge gourd)

2 tbsps cooking oil

2 garlic pods

1 tbsp split urad dal

1 tsp cumin seeds (jeera)

1 tsp dhaniyalu (coriander seeds)

¼ spoon fenugreek seeds

Salt to taste

1 small lime sized tamarind

1 tsp cooking oil

For Seasoning:

Red chilli - 4

Mustard seeds - 1/4 tbsp

Curry leaves - 5

Urad dal - 1 tbsp

Method

• Heat 1 tbsps of cooking oil in a pan.  
• On low flame fry urad dall till the dal turns light gold/red in color.
• Add jeera, coriander, fenugreek seeds and fry for a few seconds (about 30 secs).
• Add  raw tomato pieces and green chillies and fry for about 10min.
• Now add coriander and tamarind and fry for 2 more min. Now Turn off the flame and set aside to cool.
• In the mixie jar, grind 2 garlic pods and salt coarsely. And add the mixture and grind it coarsely.Transfer this mixture into a dish
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• In another pan, add  1 tbsp oil and when it is hot, add red chilli,mustard seeds, urad dal and curry leaves and fry till urad dal turns golden brown. Add this to the chutney and stir well

This chutney goes well with muddapappu, ghee and stays fresh for a week!

Stuffed Bitter Gourd

Okay! This curry is not so complicated as it looks :) I myself was shunning it for quite a while because of all the work involved and then I thought, why not do it and tried it. The curry came out so well that I now look forward to doing it again!  Guys you too should do it you know :)

Ingredients:

Medium sized Bitter gourd - 8

1 big onion - diced finely

Curry leaves - 10

Red chilli powder - 2 tbsp (or as per your spice levels)

Tamarind paste - 1tbsp

****Pappula Podi - 3 tbsp

Jaggery - 2 tbsp

Plain curds/Yogurt - 1/2 cup

Turmeric - 1/2 tbsp

1/2 cup oil

****Pappula Podi Recipe:

http://cookingwithmridula.blogspot.com/2012/08/pappula-podidalia-powder.html

Method:

• Wash bitter gourds and make a slit on one side lengthwise and remove the tough seeds using a knife.
• In a big pan, pour 3 cups of water, 1 tbsp of tamarind paste, pinch of turmeric, salt, jaggery, 1/2 cup of yogurt. Add Bitter gourd to the pan and boil until they are tender but firm to touch. It usually takes 5 mins. Drain and keep the bitter gourd aside to cool.
• .This process helps in removing the bitterness from bitter gourd leaving a slight tangy taste to the bittergourd skin.
• For Filling:
• In a pan, add 2 tbsp of oil and when it is hot, add mustard seeds and curry leaves and fry till mustard seeds splutter
• Add onion pieces to the pan, salt, turmeric powder, red chilli powder and fry till onions are translucent
• Then add 1 tbsp of jaggery and 3 tbsps of pappula podi to the pan and fry the mixture for 2 more min and let it cool
• Stuff the fried onion mixture into the boiled bitter gourds and keep them aside.
• Heat 2 tbsp oil in another pan and place the stuffed bitter gourds carefully and fry over medium - high flame for 5mins until the edges turn crisp and charred.

This fry is very very  tasty and goes well with white Rice, Sambhar combination or with just plain rice :)