Egg Biryani

Ingredients:
4 hard-boiled eggs, remove the shell, cut length-wise and keep aside
1 medium size onion, cut into thin long slices
2 cups basmati rice
3 cups water
1 bunch coriander leaves
2 tbsp ginger-garlic paste
1/2 bunch mint leaves
5 Green chillies
4 tbsp milk
10 saffron strands
Salt as per taste
3 tbsp butter
2 tbsp oil
 1/2 tbsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp cumin powder

Whole Masala:
2 cardamom
2 bay leaves
2 cloves
1/4 tbsp shahjeera


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

Preparation:
In a bowl, add 2 cups of rice and enough water and soak the rice
In milk, soak saffron strand.
In a pan, add 2 tbsp butter and 2 tbsp oil and once it is hot, add whole masala and fry for a min
Now add onion pieces and fry till the onion pieces are translucent
Add coriander leaves, green chillies, mint leaves and fry for 2 more min
Add ginger-garlic paste and fry till the raw smell disappears
Add salt, yogurt (curd) and mix well and cook till the oil appears on the sides
Add 1 tbsp garam masala powder, rice and 3 cups of water and stir well and cook till the rice is ready
Meanwhile in a bowl, add red chilli powder, coriander powder, cumin powder and little salt and mix well. Sprinkle this mixture on egg pieces.
Now in another pan, add 1 tbsp butter and on very low heat, fry the egg pieces lightly ensuring that the yellow part stays in-tact
Once the rice is about to be ready, add these egg pieces to the rice, mix well and let it cook completely. Switch off the heat.
Garnish rice with coriander leaves and saffron milk and let it sit for some 10 min before you serve.

A very yummy Egg Biryani is ready to eat!! Goes well with raitha or Mirchi ka Salan :-)

Hyderabadi Mirchi Ka Salan

Ingredients:
Big Jalapenos/Bajji Mirchi- 6-8, medium size
1/2 onion, cut length wise
curry leaves - 4
Oil - 1/4 cup

Masala Ingredients:
peanuts - 2 tbsp
ginger/garlic paste - 1/2 tbsp
1 small onion, cut into large pieces
tamarind paste - 1 tbsp
red chilli powder - 1 tbsp
turmeric - 1/4 tbsp
salt - as per taste
coriander leaves - 1/4 bunch
coriander seeds - 1/2 tbsp
 seasame seeds - 1 tbsp

Preparation:
 Wash and cut Jalapenos into 2-inch pieces and keep aside
Grind all the above masala ingredients adding enough water into a fine paste
In a pan, add oil and when it is hot, fry jalapeno pieces and strain and keep aside
In the same oil, add onion pieces and curry leaves and fry till onions are translucent
Now add masala paste to the pan and fry till the raw smell disappears
Add jalapeno pieces to the curry, add 1 cup water, stir well and cook on low heat for 10min till oil starts showing up on the sides of the pan
Switch off the stove and Garnish the curry with coriander leaves

This is a famous Hyderabadi curry that goes well with all kind of Veg and Non-veg biryanis

Peanut Tomato Chutney

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

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 red chillies
4 curry leaves
1 tbsp urad dal

Preparation:
In a pan, dry roast peanuts for few min and keep aside to cool.
In the same 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.
Add methi leaves to the pan and let it fry for 2 more min. Switch off the heat and let it cool
In a mixie jar, add garlic pods, cumin seeds and salt and grind coarsely.
To this add tamarind paste,cooked mixture, peanuts and grind to a smooth paste. No need to add any water
In a pan, add 1 tbsp oil and when it is hot, add urad dal, red chillies and mustard seeds and fry till mustard seeds start spluttering
To the pan, add curry leaves and switch off the stove and add this to the chutney

 This chutney is very very tasty and goes very well with Dosa, Idly and Black-eyed bean vadas.

Menthi koora Chikkudu fry - Methi Flat Beans Fry

Ingredients:
1 pound chikkudu kaayalu/cluster beans
1 small onion -chop length wise
4 curry leaves
1 bunch Methi leaves
 2 red chillies
1 thsp red chilli powder
Turmeric - Pinch
Oil - as needed
Salt - Per taste

Preparation:
Cut cluster beans into 1 inch pieces and wash them thoroughly
Separate Methi leaves from the stems and wash them thoroughly, strain and keep aside
In a bowl, add cluster bean pieces and water and boil them till they are soft. It takes about 12 min in microwave. Strain and keep aside
Now, in a pan, heat oil and when it is hot, add curry leaves, red chillies and fry for a min
Add methi leaves and fry till  the rawness disappears
Now add onions and fry till onions are translucent. To this add boiled cluster bean pieces and mix well.
Add turmeric and salt and mix well and fry till oil shows up on the sides of the pan
Now add red chilli powder, mix well and fry for 3 more min and switch off the stove

Very tasty curry is now ready to Serve. Goes well with hot white rice and roti.

Aratikaya Aava pettina curry

Ingredients:
Aratikayalu/ Raw Banana -3, Peel, wash and cut into 1/2 inch cubes
1 small onion, cut into small pieces
2 red chillies
1/2 tbsp tamarind paste
1/4 tbsp turmeric
salt as per taste
Coriander leaves for garnishing
1/4 tbsp mustard seeds
4 curry leaves
1 tbsp red chilli powder

Aava powder:
1 tbsp mustard seeds
1/2 tbsp raw rice grains


Preparation:

• In a bowl, add aratikaya pieces, little salt and turmeric powder and microwave for 10min or boil till aratikaya pieces turn soft but not mushy. Strain and keep aside
•  Soak rice grains for 5 min in water. Strain and add mustard seeds and grind both into coarse paste and keep aside
• Now in a pan add 2 tbsp oil, and when it is hot, add red chillies, curry leaves, mustard seeds and fry till mustard seeds start spluttering
• Now add onions and fry till onions are translucent
• Add turmeric powder, salt, red chilli powder and fry for 1 min
• Add boiled aratikaya pieces to the pan and mix well and fry on low heat for 10 min when oil starts showing up on sides of the pan. 
• Add tamarind paste to the curry and mix well and cook for 2 more min.
• Now add aava paste to the curry, mix well and immediately switch off the heat.

This curry has a different flavor and goes well with hot white rice




 

Putnala Pappu kotthimeera - Dalia Coriander Chutney

Ingredients:
Dalia/putnala pappu - 1/2 cup
Fresh coconut/Dry coconut flakes - 1/4 cup
Green Chilli - 15-20 as per your spice level (no need to fry them)
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp
1 bunch coriander, wash and chop finely


Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a mixie jar, add cumin seeds, Dalia, green chillies, coriander, tamarind paste, salt, coconut flakes and grind into fine powder. Add enough water and grind. Make sure that the chutney is a little coarse.
2. In a pan, add 1 tbsp oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Beerakaya/Ridge Gourd pappulapodi curry

Ingredients:
2 Ridge gourd (Peel, wash and cut into small pieces)
1/4 cup pesara pappu/green gram
2 tbsp chopped coriander
1 small onion, cut into small pieces
salt to taste
1/4 tbsp turmeric

2 tbsp Pappula podi (Dalia powder)
4 curry leaves
1/4 tbsp mustard seeds
2 red chillies

Recipe for Pappula podi is at below link:
http://cookingwithmridula.blogspot.com/2012/08/pappula-podidalia-powder.html

Method:

1. In a bowl, add green gram and 1 cup water and microwave for 12 min or cook on stove till the lentil is soft but not mushy. Strain and keep aside
2. In a pan, add oil and when it is hot, add red chilli, curry leaves, mustard seeds and fry till mustard seeds splutter
3. Add onion pieces, ridge gourd pieces, salt and turmeric and still well and cook till ridge gourd pieces are half-soft
4. Now add boiled green gram to the curry, stir well and cook on medium heat for 10 more min. Oil starts showing up on the sides of the pan. Now sprinkle pappula podi and mix the curry well and fry for not more than 2min and switch off the heat
5. Garnish with coriander leaves

This curry goes well with white rice and roti

Dosakaya Mutton Curry - Yellow Cucumber Mutton Curry

Ingredients:-

Mutton 500gms
 1 small onion
1 small Tomato
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
1 yellow cucumber/Dosakaya
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. In a bowl, add washed mutton and to it add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala and mix well and keep aside for 10min.
2. Peel yellow cucumber/dosakaya and remove seeds. Ensure it is not sour by taking a small piece. Wash and cut into small pieces and keep aside
3. Add the above ingredients to a pressure cooker and cook for 5 vigils. No need to add water as mutton gives away water.
4.  In another deep pan, add oil and when it is hot, add bay leaves, 1 small cinnamon stick, 2 cloves and 3 black pepper for fry for a min
5. Add onion, slit green chillies, curry leaves and fry till onions are translucent
6. Add ginger garlic paste and fry till the raw smell vanishes
7. Add chopped tomatoes and mix well and cook till tomatoes become soft
8. 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. 
9. To the curry add the cucumber pieces and cook for 10min till the cucumber pieces turn soft.
10. Before you turn off the heat, add chopped coriander leaves to the curry. 

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

Mutton Fry

Ingredients:
1 pound Mutton, washed thoroughly
1 small onion, chopped finely
1 tbsp red chilli powder
10 green chilli, sliced length-wise
10-15 curry leaves
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tbsp turmeric
salt to taste
1 tbsp ginger garlic paste
Fresh chopped coriander for garnishing

Masala powder:
1/2 spoon black pepper
1/2 tbsp cumin seeds
4 garlic pods
Crush all the above coarsely


Method:

1. In a bowl, add washed mutton pieces, GG paste, coriander powder, cumiin powder, a little salt and mix well and let it sit for 15 min
2. Add the above contents into a pressure cooker or a deep pan and cook till mutton is soft. In pressure cooker, it usually takes 5 visils . Switch off the stove and let it cool down. Note that there is no need to add water while cooking mutton
3.  In another pan, add butter and once it is hot, add masala powder, green chillies and curry leaves and fry for 2min
4. Add onion pieces and fry till onion pieces are translucent.
5. To this add mutton mixture, red chilli powder, cumin powder, coriander powder, turmeric and fry for 10 min  on low heat till all the mutton pieces are coated with masala
6. Turn off the stove and garnish the fry with coriander leaves.

This fry tastes heavenly. Goes well with white rice and roti.

Methi Mutton Fry

Ingredients:
Mutton 500gms or 1 pound
1 small onion, cut into long thin slices
1 small Tomato, cut into long thin slices
4 green chillies, slit length-wise
1/4 bunch coriander
2 spoons Ginger garlic paste
2 bunches Fenugreen (methi) leaves, separate the leaves from stems, wash, strain and keep aside
Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
oil 4 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:
In a pressure cooker, add washed mutton pieces, 1 tbsp ginger-garlic paste, 1 tbsp coriander powder, 1 tbsp salt, a pinch of turmeric, 1/2tbsp garam masala and pressure cook for 5 vigils. DO not add any water as Mutton gives away water
In another deep pan, add oil and when it is hot, add bay leaves, 1 small cinnamon stick, 2 cloves and fry for a min.
Add fenugreek leaves to the pan and fry for 2 more min
Add onion pieces, green chillies, curry leaves and fry till onion pieces are translucent
Now add ginger garlic paste and fry till the raw smell of GG vanishes
Add turmeric, salt, chopped tomatoes and mix well and cook till tomatoes are soft
Now add cooked mutton to the pan, add red chilli powder and remaining garam masala powder and cook on medium heat till all the water in the curry evaporates and oil starts showing up on the sides
Garnish the curry with coriander leaves and switch off the heat.

This curry tastes simply awesome. Goes well with white rice, Biryani rice, Mutton Biryani, Roti and Dosa!

Mutton Biryani Andhra Style

Ingredients:
2 cups Basmati rice
2 tbsp Ginger garlic paste
Few Curry leaves
1 bunc Pudina leaves
3 tbsp Ghee
Salt as per taste
1 pound or 1/2 kg Mutton
1 medium size tomato
1 small onion, cut into long thin slices
4 green chillies, slit length-wise
salt as per taste
3.5 cups of water

whole masala for biryani:
2 small Cinnamon sticks
3 Cloves
2 Bay leaves
1 tbsp Shahi jeera
1 big Onion
6 Green chillies

Ingredients for Mutton:
1/4 tbsp papaya powder (option)
1 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tbsp garam masala
1 tbsp salt


Method:

• Wash Mutton thoroughly and sprinkle some dry papaya powder and keep aside for 5min. This softens the mutton and adds more taste to it
• In a a pressure cooker, add mutton, 1 tbsp ginger-garlic paste, 1 tbsp coriander powder, 1/2 tbsp garam masala powder, 1 tbsp salt and mix well. Pressure cook this mixture until 5 vigils come out.
• switch off the heat and wait till all the pressure goes out
• Soak rice in some water for 30 min.
• In a deep pan, add ghee and add all the whole masala ingredients and curry leaves and fry for 1 min
• Add onions and slit green chillies and fry till onions are translucent
• Now Add mint leaves, chopped coriander and fry for 1min
• Add Ginger garlic paste and fry till a nice aroma comes out. Now add salt and tomato pieces and cook for 2 more min
• Finally add cooked mutton pieces and fry for 5 min
• Strain the soaked basmati rice and add to the pan. Mix well and fry for 5 more min
• Now add 3.5 cups of water (1 rice : 2 cups of water but I add a little less water as less water is enough for basmati rice) and stir well. Add some chopped coriander and let it cook till the rice is done. You can transfer this mix to the electric cooker and let it cook.

Very tasty  Mutton Biryani is now ready to be served! Goes well without any side dishes. You can serve with Mutton curry or raitha!

Vankaya Senagapappu Koora

Ingredients:
Egg Plant - 4, wash and cut them into thin long slices
1 small onion - cut them into small pieces
4 curry leaves
1/2 cup senagapappu (bengal gram)
2 tbsp red chilli powder
A pinch of turmeric
2 tbsp oil

Method:

• In a bowl, add bengal gram, wash thoroughly, add a cup of water and  microwave for 12min or pressure cook till they are soft but not mushy. Strain and keep aside
• In a pan, add oil and when it is hot, add curry leaves and onion pieces and fry till the onions are translucent
• Add eggplant pieces, salt and turmeric and mix well and cook till eggplant pieces are half soft
• At this point, add boiled bengal gram to the curry, add chilli powder, mix well and cook on slow fire by mixing the curry in between till the eggplant pieces are totally soft.

Yummy curry is now ready to eat! This curry goes well with Roti than rice!

Sorakaya(Bottle Gourd) Nuvvula Koora

Ingredients:
Bottle Gourd/Sorakaya - 1, peel, wash and cut into 1/2 inch cubes
1 small onion, cut into small pieces
5 curry leaves
2 Red chillies, cut them into 1 inch pieces
1/4 tbsp mustard seeds
2 tbsp seasame (nuvvulu) seeds
1 tbsp tamarind paste/juice
1/4 tbsp jaggery
1 green chilli
salt as per taste
A pinch of turmeric
Coriander for garnishing

Method:

• In a pan, dry roast seasame seeds, add a green chilli to the seeds and grind them to a coarse powder
• 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 bottle gourd pieces, onion pieces, add salt and turmeric and mix well and cook till bottlegourd pieces are soft. It takes about 10 minutes. Bottle gourd gives out water so no need to add water
• Add 1/4 tbsp jaggery and 1 tbsp tamarind juice to the curry and mix well and cook for just 2min and switch off the heat
• Wait for exactly 2min and add the seasame powder to the curry and mix well.
• Garnish with Coriander leaves

Very tasty curry is ready to eat! Goes very well with roti and rice!

Cauliflower Stir Fry

Ingredients:
Cauliflower-1, wash thoroughly and cut into florets
Onion - 1/2, chop finely
Green Chilli - 4, slit length-wise
Turmeric - A pinch
Salt as per taste
Corn flour - 1 tbsp
Ginger Garlic paste - 1/2 tbsp
Lemon Juice - 1/2 tbsp
Oil - 2 tbsp
Red chilli powder - 1 tbsp
Chopped coriander - 1 tbsp

Method:
In a deep bowl, add cauliflower florets and a cup of water and microwave for 5min or boil till they are soft but not mushy. Strain and keep aside
In a bowl, add boiled cauliflower florets, turmeric, salt,  chilli powder, corn flour, ginger garlic paste and mix well. Add lemon juice and mix well. Let it marinate for 20min
In a pan, add oil and when it is hot, add onion pieces and green chillies and fry till onion is translucent.
Now add the marinated cauliflower mix and fry on medium heat till the florets are well cooked.
Garnish with chopped coriander.

This curry goes well with Roti and Rice!

Dosakaya Mukkala Pacchadi

Ingredients:
Yellow Cucumber/dosakaya – 1 medium size
Green Chilies – 15 or to taste
Red Chilies – 3
Black Gram – 3tsps
Extra Black Gram – 2tsps
Fenugreek Seeds – 1/4tsp
Mustard Seeds – 1 1/2tsps
Tamarind – Small lemon size, wash and soak in little water
Oil – 10 tsps
Coriander for garnishing
Turmeric Powder – 1/4tsp
Salt to taste
Asafoetida – A Pinch

Method:

• Before using the cucumber, always taste a small portion of both the cucumber and it's seeds as most of them are sour. DO NOT use the sour ones for chutney.
• Wash and peel the cucumber and cut into half longitudinally.
• Separate the seeds from the cucumber and keep them in a bowl. We need them later for the chutney
• Chop the cucumber into really tiny pieces. The tinier the pieces are, the tastier the chutney will be.
• Chop coriander finely and keep aside
• In a pan, heat 2 tbsp oil and when it is hot, add 1 tbsp black gram,fenugreek seeds, mustard seeds and fry till the black gram turn golden.
• Now add green chillies and red chillies to the pan and let them fry. Drain all the ingredients from the oil into mixie jar and keep aside to cool.
• To the ingredients in the mixie jar, add soaked tamarind and cucumber pieces and grind into a smooth paste
• In a pan, add 1 tbsp oil and when it is hot, add remaining 2 tbsp of black gram and fry till its golden brown in color and switch off the stove
• Take a bowl and add the chopped cucumber,ground paste and the fried black gram and mix really well. Garnish with coriander.

Yummy Dosakaya chutney is ready to be served. This chutney stays fresh for 3 days and goes really well with hot white rice and ghee.

Cabbage Chutney

Ingredients:
Cabbage - small one, chop into small pieces
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, cabbage pieces and fry till the cabbage is soft or change color. 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

Baby Onion Sambhar for Idly

Ingredients:
1 cup tur dal(split red gram,kandi pappu)-washed and boiled till soft or pressure cooked with 1:2 ratio water.
1 big tomato, chopped into pieces
1 Carrot, peel, wash and cut into big chunks
20 small/baby Onions, peel off the skin and wash and keep aside
3-4 slit green chillis
2 tsp sambhar powder(MTR is a good brand)
2 tbsp tamarind paste (or big lemon sized tamarind pulp soaked in warm water and extract the juice)
1 tbsp salt
1/4 bunch Coriander

Idly Sambhar Masala:
2 tbsp coriander seeds
2 tbsp chana dal
1/2 tbsp cumin seeds
1/4 tbsp black pepper
3 Red chillies
1/4 tbsp poppy seeds
2 tbsp dry coconut flakes
3 curry leaves
Fry all the above in little oil. When the aroma comes out, switch off the heat and grind into smooth powder

Seasoning:
2-3 Red chillies
1/4 tbsp mustard seeds, cumin seeds
10 fenugreek seeds
3-4 Garlic pods
Curry Leaves

Method:
Heat 1 tbsp oil in a deep vessel. Add mustard seeds, fenugreek seeds, cumin seeds, curry leaves, dry red chilli and Garlic pods and fry till fenugreek seeds turn brown.
Add carrot Pieces and baby onions along with slit green chillies and fry for 2min. Add tomato pieces.
Now add Turmeric powder, Sambhar powder and salt and mix well.
Add tamarind pulp, two cups of water, add two crushed garlic pods and ¼ bunch of coriander leaves and let it boil till the rawness of tamarind disappears.
Add the pressure-cooked tur dal and cook for 4 more minutes.
Before you swtich off the heat, add Idli Sambhar masala and stir well and cook for just one min and turn-off the heat.

Now piping hot and very tasty sambhar is ready to be served. This sambhar goes very well Idly or Dosa.

Bittergourd(kakarakaya) simple Fry

Ingredients:
Bittergourd (kakarakaya) - 4 (wash and cut them into really thin slices)
Curry leaves - 5
Red chilli powder - 1 tbsp
Salt as per taste
Turmeric - 1/4 tbsp
Peanuts- 1 tbsp
Oil for frying - 1cup

Method:

• In a pan, add 1 cup of oil and when it is hot, add bittergourd slices and and deep fry till they are crisp
• Strain and keep aside
• In a pan, add 1 tbsp oil and when it is hot, add peanuts and curry leaves and fry for 2min.
• Add fried bittergourd pieces to the pan, red chilli powder, salt and turmeric and stir well and fry for 2 more min and switch off the stove. Very tasty Bittergourd Fry is ready!

Goes well as side dish with Dal and Rice!

Rava Laddu

Did your mom make this sweet for almost every festival and bored you so much so that you hated the sight of them? :-)  I know!! However when you grow up, you realize that all those boring recipes have turned into rather sweet memories! Here's again I'm revamping those memories for you...
 
Ingredients:
 Suji/Semolina/Bombay Rava:  1 cup
1 cup dried scraped coconut
1 cup sugar/sugar powder
1 tbsp cardamom powder
2 tbsp cashew nuts
2 tbsp chironji
2 tbsp raisins/kismis
3 tbsp ghee
2 tbsp milk

Method:
In a pan, add ghee and when it is hot, fry cashew nuts till golden brown and drain and keep aside
Add chironji to the pan and fry till chironji turn golden brown. Drain and keep aside
Add raisins to the pan and fry till the raisins change color. Drain and keep aside
Add scraped coconut to the pan and fry till the coconut turns into light golden color. Take care not to burn it
Lastly add Rava to the pan and fry on low heat till the rava changes color and gives out an aroma.
Let all the ingredients cool.
Add all the fried ingredients into a bowl, add sugar  and cardamom powder to it and mix well. Add two tbsps of milk to the ingredients and mix well.
Take the mixture into your hand and make them into small balls as shown in the picture. Let them dry for 2 hrs before serving. Stays fresh for more than a week!

Podugu Vankaya allam vepudu

Ingredients:
Long Eggplant/Podugu vankayalu - 5, cut them into 2 inch pieces and put them in salt water
Curry leaves - 10
1 small onion, cut length-wise
1/4 inch Ginger
2 tbsp coriander leaves
1 garlic pod
1 tbsp coriander seeds
1 tbsp dried coconut flakes
salt as per taste
2 tbsp oil
1 tbsp red chilli powder
A pinch of turmeric

Method:

• In a pan, add oil and when it is hot, add curry leaves and fry for 1 min
• Add onion pieces, eggplant pieces, salt and turmeric and mix well and fry till eggplant pieces turn soft
• Add red chilli powder and fry for 2 min
• In a mixie jar or coffee grinder, put coriander seeds, coconut and garlic pod and grind coarsely. Add this mixture to the curry and mix well and fry for 2 min
• In the mixie jar, add coriander leaves and ginger and grind coarsely
• Add this mixture to the curry and mix well and fry for 2min and switch off the heat.

This curry tastes awesome with Roti and White rice!