Zucchini Dal Curry - Zucchini Pappu Koora

Ingredients:
Zucchini - 2, Wash and cut into 1 inch cubes. Do not peel the skin
1 small onion, wash peel and cut into 1 inch cubes
1 small cup Pesarapappu/Green gram
2 cups water
5,6 Green chillies - cut into small pieces

For seasoning:
1/2 tbsp cumin seeds
1/4 tbsp mustard seeds
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 small tomato, cut into small pieces
1 small onion, cut into small pieces
1/4 tbsp urad dal
2 red chillies, cut into halves
6 curries leaves
2 tbsp Oil
1/2 tbsp tamarind paste
A pinch of turmeric
Salt as per taste
Chopped coriander - 2 tbsp

Preparation:

• In a pressure cooker, add washed green gram, zucchini pieces, green chillies, onion pieces, 2 cups of water and pressure cook for just one vigil. Switch off the heat and let it cool.
• In a deep bottomed pan, add oil and when it is hot, add red chilli flakes, cumin seeds, mustard seeds, urad dal and fry till mustard seeds start spluttering
• Add curry leaves, ginger pieces, garlic pieces and fry for 2 min
• Now add onion pieces and fry till onion pieces are translucent
• Add tomato pieces and fry till tomato pieces are half-soft. 
• Now add the contents of pressure cooker to the pan and stir well. 
• Add turmeric, salt and tamarind paste and stir well and cook for 5 min. Switch off the heat
• Garnish wit Coriander.

This curry is very very yummy and goes well with hot white rice and roti

Coconut Chutney for Rice - Kobbari Chutney for Rice

Ingredients:
Red chillies - 10-15 (as per your spice levels)
Fresh coconut - 1 small cup
Tamarind - 1 tbsp
Jaggery - 1/4 tbsp
 fenugreek seeds - 1/4 tbsp
mustard seeds - 1/4 tbsp
urad dal - 2 tbsp
salt to taste
tumeric powder - 2 pinches
Hing (Asofetida) - 1/8 tbsp
Curry leaves - handful
2 tbsp oil 

For Seasoning:
1/4 tbsp mustard seeds
Few Red chilli flakes  or cut two chillies into halves
1/2 tbsp urad dal
4-5 curry leaves
2 tbsp oil

Method:
1. In a pan, add oil and when it is hot, add fenugreek seeds, mustard seeds, urad dal, red chillies, curry leaves and fry till urad dal is slightly brown.
2. Add coconut pieces to the above mixture and fry for 2 more min and remove from oil
2. In mixie jar, add 2 garlic pods and salt and grind coarsely. To this, add all the above fried ingredients, coconut pieces,jaggery, turmeric, salt, hing and tamarind and grind to a coarse paste. Do not add any water
4. In another pan, take two tbsp oil and when it is hot, add red chilli flakes, 1/2 tbsp urad dal, 1/4 tbsp mustard seeds, a few curry leaves and fry till mustard seeds splutter. Add this seasoning to the chutney

This chutney is very very tasty and goes well with hot white rice. :

Boiled Eggs Spring Onion Masala - Kodi Guddu Ulli Poraka Masala

Ingredients:
Eggs - 4, boil and take the shells off
Onion stalks/Spring onion/Ulliporaka - 1 bunch (5-6 stalks), peel the outer skin and wash and chop into small pieces
2 big onions , chopped finely
1 tbsp tamarind paste
1/4 bunch coriander leaves
4-5 curry leaves
4-5  green chillies, slit length wise
 salt to taste
turmeric powder - 1/4 tbsp
Red chilli powder - 2 tbsp
coriander powder - 1/2  tbsp
cumin powder - 1/4 tbsp

Preparation:

• In a pan, add 1 spoon of oil, a pinch of turmeric and fry the boiled eggs till they turn light brown and keep aside
• In another pan, add oil and when it is medium hot, add curry leaves, green chillies, onions and pinch of turmeric and salt and fry till onion pieces are translucent
• Now add onion stalk and fry for 4 more minutes
• Add coriander and cumin powder and fry for another minute. Finally add red chilli powder and mix well
• Add boiled eggs to the curry and mix well and cook on low heat for another 10min, add tamarind paste and mix well and let it simmer for 5min. Garnish with coriander leaves.

This curry is very tasty and goes well with hot white rice!

Aratikaya Thokku Pacchadi - Raw Banana Peel Chutney

Ingredients:
2 Raw Banana

Red chillies - 15 (as per your spice levels)

urad dal - 2 tbsps

cumin seeds - 1/4 tbsp

coriander seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Red chilli flakes - 1/4 tbsp for tampering

fenugreek seeds - 1/4 tbsp

Garlic pods - 3

Salt to taste

tamarind - 2 tbsp

2 tbsp plain yogurt/curd

curry leaves- 5

Preparation: 

• Wash raw banana and cut into two halves
• Add 2 cups of water to a bowl, add little salt and add raw banana pieces and micro-wave for 12 min
• Peel the skin and keep aside. You will use this for chutney. You can make fry with the inner part
• In a pan add oil and when it is hot, add red chillies, urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min.Remove all the ingredients from oil and let them cool
• Soak tamarind in little water and keep aside 
• In the mixie jar, grind 2 garlic pods and salt coarsely. Add banana peel, all the fried ingredients, tamarind, curd and grind to a smooth paste.
• In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add this to the chutney.

Its so amazing that the peel can taste so yummy. This chutney goes very well with hot rice, Dosa and Idly.

 

Aratikaya Vepudu - Raw Banana Fry

Ingredients:
2 Raw banana
1 medium-sized onion, cut into small pieces
4-5 green chilli, cut them into small pieces
 Salt as per taste
1 tbsp red chilli powder
a pinch of turmeric

For Seasoning:
1 tbsp bengal gram
1/4 tbsp mustard
2 red chillies
1/4 bunch fresh coriander
4,5 curry leaves

Preparation:
1. In a bowl, take 2 cups of water, a pinch of salt and mix well and keep aside
2. Peel the skin of raw bananas, wash and cut into 1/2 inch cubes and add them to the bowl
3. Microwave for 12 min. Strain and keep aside
4.  In a pan, add oil and when it is hot, add bengal gram, mustard, red chillies and fry for a miin
5. Add green chillies and onion pieces, turmeric and salt and fry till onion pieces are translucent
6. Add red chilli powder and mix one more time
7. Immediately add boiled banana pieces and mix well and fry on low heat for 10 min
8. Switch off the heat and garnish the curry with coriander leaves

This curry is very tasty and goes well with hot white rice!

Kakarakaya Ullikaram Masala - Bittergourd Onion Masala

Ingredients:
Bitter Gourd - 6-7, peel, wash and cut into 1 inch rings
buttermilk - 1/2 cup
2 spoons tamarind paste
1/4 spoon turmeric
1 small onion, sliced length wise

Ingredients for Masala:
1 medium sized onion,  cut into large pieces
1 spoon peanuts
1 spoon red chilli powder
1/2 bunch fresh coriander
1 spoon ginger garlic paste
1 spoon white gingelly seeds (thella nuvvulu)
1/2 tbsp jaggery
salt as per taste (usually 1/2 tbsp)
Grind all the ingredients into a smooth paste. Add 5-6 drops of water if required but not more.

Preparation:

• 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
• 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
• After bitter gourd pieces are golden brown, now add onion pieces and fry till onions turn gold brown.
• Add the above masala paste to the curry and fry on low heat
• Add coriander leaves before switching off the stove 

 This curry is very very very tasty :-) and goes well with white rice!

Dosakaya Mamidikaya Pappu - Yellow Cucumber Mango Dal

Ingredients:
1 medium size Yellow Cucumber/Dosakaya
1/2 onion, cut into large pieces
 1 cup Yellow (toor) Lentil
1 pinch turmeric
1/2 raw mango, cut into large chunks
Salt to taste
15 green chillies
1/2 tbsp tamarind juice
2 cups water

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Garlic pods - 2, mash coarsely
Urad dal - 1/4 tbsp

Preparation:

• Cut the yellow cucumber length-wise and remove all the seeds. Peel the skin and wash thoroughly and cut into small pieces.

•  In a pressure cooker, add yellow cucumber pieces, mango pieces, green chillies, onion pieces and add two cups of water and pressure cook for 3 vigils. Take off from the heat and set it aside to cool
• Once it cools off, mash the dal into paste, add salt, turmeric, tamarind paste and mix well and let it cook for 5 min and switch off the heat.
• In a pan, add oil and when it is hot, add red chilli, mustard seeds, garlic pods, cumin seeds, urad dal and curry leaves and season well. Add this to the dal.

This goes well with hot white rice. Tastes very yummy with Ghee and Mango pickle!

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!