Dosakaya Pachadi Recipe

Ingredients

Dosakaya (Yellow Cucumber) - 1 small size

Inguva Karam - 1 tbsp

Tamarind Pulp - 1tsp

Turmeric - 1/2 tsp

Salt to taste

Preparation

Wash and cut cucumber into long and thin pieces.

Add all ingredients to cucumber pieces and mix thoroughly with a spoon.

Heat a tbsp of oil and put Urad Dal and mustard while spluttering and the same is added to chutney.

Vegetable Pulao Recipe

 

Ingredients

• Basmati Rice - 1/4 kg
• Garam Masala - 1tsp
• Bread - 5 slices
• Onion - 1
• Garlic - 3 
• Green Chilli - 2
• Carrot - 2
• Beans - 15
• Peas - 1/2 cup
• Aloo - 2
• Ghee - 1/2 cup
• Oil - 1/2 cup
• Salt to tast

Preparation

1. Wash and soak rice for an hour.
2. Cut bread into pieces. Chop onion, garlic and green chilli.
3. Cut all vegetables (except peas) into lengthwise pieces.
4. Heat pan with ghee and oil on medium flame.
5. Fry bread peaces till they turn golden brown and take them out from oil.
6. Add chopped onion, garlic and green chilli to the oil.
7. When onion turns light brown, add vegetables along with peas
8. Scald and fry for 3 min. Turn off the flame.
9. Drain out water from rice and add water double the measure of rice.
10. Add Garam Masala, fried vegetables and salt to the rice. Cook in pressure cooker.
11. Add bread peaces to the Pulao and scald gently.

Majjiga Pulusu Recipe

 

Ingredients

• Majjiga (Churned Curd) - 1 cup
• water - 1 cup
• Sorakaya - 100 grams
• Turmeric - 1/8 tsp
• Curry Leaves - 1 spring
• Salt to taste
• Seasoning - Mustard - 1 tsp, Fenugreek - 1/4 tsp
• Masala - Coriander Seeds - 1tsp

                          Chana Dal - 1tsp
                          Fenugreek Seeds - 1/4 tsp
                          Cumin Seeds - 1/4 tsp
                          Urad Dal - 1/4 tsp
                          Green Chilli - 6
                          Grated Coconut - 1/2 cup

Preparation

1. Soak masala ingredients except grated coconut and green chilli for an hour.
2. Grind soaked ingredients along with green chilli and coconut with 1/4 cup of water to paste. 
3. Mix churned curd, water, turmeric, salt and masala paste.
4. Wash and cut Sorakaya into 1" pieces without peeling and cook.
5. Put a vessel with a tbsp of oil on medium flame. When oil is warm, add seasoning.
6. When it starts crackling, add churned curd mixture. Stir thoroughly.
7. Add cooked Sorakaya pieces and curry leaves. Let it boil for 5 min. on low flame. Turn off the flame.

  

Annamu Upma Recipe

 

Ingredients

• Cooked Rice - 1 bowl
• Salt - 1 tsp 
• Onion - 1 (chopped)
• Green Chilli - 2 (chopped)
• Curry Leaves - 1 spring
• Lemon Juice - 1 tsp
• Cashew - Optional
• Seasoning - Chana Dal - 1 tsp, Urad Dal - 1 tsp Mustard - 1/2 tsp, Oil - 3 tbsp

Preparation

1. Heat oil on medium flame. When it is warm, add seasoning.
2. When Dal turns brown in colour, add chopped onion, green chilli and cashew. Stir again.
3. When onion turns brownish in colour, add cooked rice, salt and curry leaves. Stir fry for 3 min.
4. Turn off the flame. Add lemon juice and mix well.

Note - Remaining rice also can use for this dish.

Aloo - Vankaya Fry Recipe

 

Ingredients

• Brinjal - 1/4 kg
• Potato - 1
• Salt - 1/2 tsp
• Chilli Powder - 1 tsp
• Curry Leaves - Few
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp

Preparation

1. Wash potato and brinjal and cut into small pieces.
2. Heat a pan with 3 tbsp of oil on medium flame. When oil is warm, add seasoning.
3. When it starts spluttering, add potato and brinjal pieces. Stir.
4. Cover with lid and let it fry on low flame. Stir now and then.
5. When curry is fried and roasted a little, add salt and scald.
6. Add chilli powder and curry leaves. Scald again and turn off the flame.

Sorakaya Pulusu Recipe

Ingredients

• Sorakaya (Bottle Gourd) - 1/2 (small size)
• Tamarind - Lemon size
• Green Chilli - 2
• Rice Flour - 1 tbsp
• Salt - 3/4 tsp
• Inguva Karam - 1 tsp
• Turmeric - 1/4 tsp
• Jaggery - 1/2 tsp
• Curry Leaves - 1 spring
• Seasoning - Mustard - 1/4 tsp, Chana Dal - 1 tsp, Fenugreek Seeds - 1/8 tsp, Oil - 1 tbsp

Preparation

1. Wash fresh and tender Sorakaya, cut into (without peeling) small pieces.
2. Chop green chilli, cook both adding turmeric.
3. Soak tamarind in warm water, take 2 cups of extract.
4. Add salt, rice flour, Inguva Karam,jaggery and curry leaves
5. Heat vessel with a tbsp of oil on medium flame, when oil warms add seasoning.
6. When it starts spluttering, add tamarind extract mixture and stir.
7. When it is boiling, add Sorakaya pieces and scald.
8. Let it boil in low flame for another 5 min. and turn off the flame. 

Pesara Punukulu Recipe

Ingredients

• Pesara Pappu (Moong Dal) - 1 cup
• Grated Coconut - 1/4 cup
• Green Chilli - 4
• Ginger - 1"
• Salt - 1/2 tsp

Preparation

1. Soak Pesara Pappu for 2 hours.
2. Grind all ingredients along with salt (without water) into a thick paste.
3. Heat oil on medium flame, when oil is warm, take a small lime size paste and deep fry in oil.
4. When Punukulu have fried well, remove from oil and turn off the flame.

Kajjikayalu Recipe

 

 Ingredients

• Maida - 3 cups
• Ghee - 2 tbsp
• Puffed Chana Dal - 1 cup
• Khus-Khus - 1/4 cup
• Grated Dry Coconut - 1 cup
• Elaichi - 1 tsp
• Sugar - 1 cup
• Jaggery - 1 cup

Preparation

1. Make stiff dough with maida, ghee and a pinch of salt, pouring water and milk equally.
2. Shallow fry khus-khus .Powder Chana dal, khus-khus and sugar.
3. Add grated coconut , Elaichi and jaggery to the powdered ingredients.
4. Make equal (lemon) size of balls with maida dough.
5. Make thin and round shaped puris, put a tbsp full of powdered ingredients and fold at center.
6. Close edges (if edges are dry, apply a drop of water with a finger at inside edge of puri), pinch slightly with thumb nail or decorate at pressed edge for nice finishing and cover with damp cloth.
7. Take a pan with refined oil for deep frying, on a medium flame.
8. When oil is warm, fry Kajjikayalu 3 at a time.
9. While they turn light brown in colour, turn to fry other side also.
10. When they fried well, take out and fry remaining Kajjikayalu also same as. Turn off the flame.

Gutthi Vankaya Kura - Stuffed Brinjal Curry Recipe

Ingredients

• Vankayalu (Brinjal) - 6
• Kura Podi - 3 tbsp
• Salt  - 1/2 tsp
• Chilli Powder - 1 tsp
• Oil - 1+3 tbsp

Preparation

1. Select tender small and good quality brinjals. Wash and cut the brinjals from top to middle and from other direction down to middle .
2. Mix Kura Podi, salt and chilli powder with a tbsp of oil. Stuff each brinjal with the powder, little by little.
3. Take a thick-bottomed vessel with 3 tbsp of oil on low flame. Put brinjals one by one.
4. Cover with edged plate and pour a cup of water in the plate (in this process brinjals will be cooked well under steam). Stir now and then.
5. When brinjals become very soft, turn off the flame.

Aloo Upma Curry Recipe

Ingredients

• Potato - 3
• Red Chilli - 1 (halves)
• Green Chilli - 2
• Ginger - 1"
• Turmeric - 1/2tsp
• Lemon - 1
• Curry Leaves - 1 spring
• Salt - 1 tsp
• Chilli Powder - 1 tsp
• Seasoning - Chana Dal - 2 tsp, Urad Dal - 1 tsp, Mustard - 1/2 tsp, Oil - 4 tbsp

Preparation

1. Boil potatoes, peel and mash slightly.
2. Cut ginger and green chilli into small pieces
3. Take a pan with oil on medium flame, When it is warm add Chana Dal, Urad Dal and mustard.
4. When Dal gets golden brown colour, add red chilli stir once then add ginger and green chilli pieces.
5. When it starts spluttering add mashed potato, mix well with other ingredients, then add turmeric and salt.
6. Cover the curry and let it fry for 5 min. on low flame, stir now and then.
7. Add chilli powder, mix well and stir fry for 2 min., then add curry leaves and turn off the flame.
8. Cut lemon squeeze out the extract and pour over the curry, mix well.

Paramannamu Recipe

Ingredients

• Rice - 1 cup
• Chana Dal - 1tbsp
• Moong Dal - 1 tbsp
• Milk - 1 ltr
• Sugar - 1 cup
• Jaggery - 1 cup
• Dry Fruits - 1 cup
• Dry Coconut Slices - Few
• Ghee - 1/4 cup
• Elaichi -1/8 tsp
• Saffron - Few strands
• Pacha Karpooram - 1/2 a pinch

Preparation

1. Soak saffron in 1/4 cup of warm milk.
2. Fry dry fruits and dry coconut slices in half quantity of ghee.
3. Wash rice along with Chana Dal and Moong Dal, cook with a cup of water and a cup of milk on medium flame, stir now and then.
4. When grains almost cooked, add remaining milk and stir constantly.
5. When mixture thickens, Add sugar mix well, then add jaggery and blend Paramannamu.
6. Cook dish on low flame for another 5 min. and add remaining ghee, turn off the flame.
7. Add fried ingredients and Elaichi, Pacha Karpooram and saffron milk.Blend all.

Note - Paramannam will be in poring consistancy (not liquid).

Thotakura Pulusukura - Amaranthus Sambar Recipe

Ingredients

• Toor Dal - 1/2 cup
• Thotakura - 1 bunch
• Green Chilli - 2
• Inguva Karam - 1 tsp
• Tamarind (Imli) - Small Lemon size
• Salt - 1 tsp
• Turmeric - 1/8 tsp
• Sambar Powder - 1/4 tsp
• Seasoning - Fenugreek Seeds - 1/4 tsp, Mustard - 1/4 tsp

Preparation

1. Wash and cut Thotakura (without roots) and green chilli.
2. Wash Toor Dal and cook with a cup of water. Cook Thotakura without water in the cooker.
3. Squeeze out tamarind extract with a cup of warm water.
4. Add Inguva Karam, turmeric, Sambar powder and salt to that.
5. Take a vessel with a tsp of oil on medium flame, add seasoning.
6. When it starts spluttering, add cooked Thotakura and tamarind extract with other ingredients, let it boil.
7. Mix 1/2 tsp of rice flour with 1/4 cup of water, add toThotakura mixture, continue boiling.
8. Add cooked Toor Dal to it, boil another 2 min. and turn off the flame.

Pulihora - Tamarind Rice Recipe

 

Ingredients

• Rice - 1 cup
• Turmeric - 1 tsp
• Salt - 1 + 1/4 tsp
• Fenugreek Seeds (Methi) - 1/4 tsp
• Oil - 2 + 1 tbsp
• Ground Nut Seeds - 1/2 cup
• Cashew - 8 (sliced)
• Red Chilli - 2 (halves)
• Green Chilli - 2 (halves/sliced)
• Bengalgram (Chana Dal) - 1 tbsp
• Urad Dal - 1tbsp
• Mustard - 1/2 tsp
• Asafoetida (Hing) - 1/8 tsp
• Jaggery - 1/4 tsp
• Tamarind - Lime sized (soaked in 1/2 cup hot water)
• Curry Leaves - 1 spring

Preparation

1. Cook rice. Squeeze out tamarind to get 1/2 cup of pulp.
2. Put a pan on low flame. Shallow fry fenugreek seeds and make powder out of it.
3. Pour 2 tbsp of oil in a pan. Fry groundnuts and cashew till they turn light brown in colour.
4. Add Chana Dal, Urad Dal and mustard to the oil and fry on medium flame.
5. When they turn light brown in colour, add red and green chilli pieces.
6. When it starts spluttering, add asafoetida and tamarind pulp (add one by one) and stir.
7. When oil starts oozing, add jaggery and 1/4 tsp salt. Stir tamarind chutney. Let it cook for 2 min.
8. Spread hot rice in a wide-opened pan, sprinkle turmeric, fenugreek powder and a tsp of salt over rice and mix well.
9. Now add tamarind chutney, ground nuts, cashew and curry leaves to the rice. Blend all the ingredients and the Pulihora is ready.

Note - This tamarind chutney can be stored in a fridge for a week.

Ponnaganti Aaku Pesarapappu Kura - Water Amaranth with Greengram Dal Fry Recipe

Ingredients

• Ponnaganti Aaku - 4 bunches
• Pesarapappu (Moong Dal) - 1/2 cup
• Salt - 3/4 tsp
• Chilli Powder - 1/2 tsp
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1tsp 

Preparation

1. Pluck the leaves of Ponnaganti, wash and cut into pieces.
2. Soak Pesarapappu for an hour. Drain the water and spread on dry cloth for 5 min.
3. Put a pan with oil on medium flame. Add seasoning.
4. When Urad Dal turns light brown in colour, add Pesarapappu to the pan and stir fry.
5. When it turns light golden, add Ponnaganti leaves. Raise the flame and stir fry for 2 min.
6. Cover with lid and let it fry on low flame. Stir now and then.
7. When colour of the leaves changes and it is coarse, turn off the flame.

Note - Vadiyalu (Frimes) and Pickled Mirch (Oorina Mirapakayalu) will be tasty with this curry.

Dosakaya Pappu - Yellow Cucumber Dal Recipe

 

Ingredients

• Dosakaya - 1 (medium size)
• Toor Dal - 1 cup
• Green Chilli - 2 (cut into pieces)
• Inguva Karam - 2 tsp
• Tamarind Pulp - 1tbsp
• Salt - 1 tsp
• Turmeric - 1/8 tsp
• Curry Leaves - 1 spring
• Rice Flour - 1 tsp
• Water - 1/4 cup
• Seasoning -  Mustard Seeds - 1/4 tsp, Fenugreek Seeds (Methi) - 1/8 tsp, Oil - 2 tsp

Preparation

1. Wash, peel and cut Dosakaya into 1/2" slices, then each slice into pieces of 1" length.
2. Cook Dal in a bowl and Dosakaya pieces (including seeds) and green chilli in another.
3. Add Inguva Karam, tamarind pulp, turmeric and salt to cooked Dal. Blend.
4. Heat a thick-bottomed vessel with oil on medium flame.
5. When oil is warm, put seasoning. When it starts spluttering, add mixed Dal and stir.
6. Add cooked Dosakaya and green chilli pieces to Dal.
7. Let it boil. Mix rice flour and water. Add to Dal. Stir once.
8. Boil for another 5 min. on low flame. Add curry leaves and turn off the flame.

Note - Excessive stirring should be avoided as it will turn Dal into a paste.

Dondakaya Kura Recipe

 

Ingredients

• Dondakayalu (Ivy Gourd) - 1/4 kg
• Tamarind Juice - 1 tbsp
• Salt - 1 tsp
• Inguva Karam - 1 tsp
• Jaggery - 1/2 tsp
• Curry Leaves - Few
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp, Oil - 3 tbsp

Preparation

1. Wash and cut Dondakayalu into lengthwise pieces.
2. Take a thick-bottomed pan with oil. Put it on medium flame.
3. When oil is warm, add seasoning. When Urad Dal becomes brown in colour, add Dondakaya pieces.
4. Fry for 2 min. Add tamarind juice, salt, Inguva Karam and jaggery.
5. Mix well and cover with lid. Let it fry on low flame.
6. When pieces turn soft, add curry leaves and turn off the flame.

Chocolate Recipe

 

Ingredients

• Milk Powder - 1 cup
• Sugar Powder - 3/4 cup
• Cocoa Powder - 1/4 cup
• Butter - 2 tbsp
• Water -2 tbsp
• Fresh Cream - 2 tbsp
• Chocolate Essence - 1/4 tsp
• Vanilla Essence - 4 drops

Preparation

1. Take a thick-bottomed pan with water and sugar powder. Put it on low flame and stir.
2. When sugar melts and gets string consistency, add butter and cocoa powder and stir it again.
3. Add fresh cream and milk powder. Keep stirring.
4. When the mixture blends well, remove the  pan from the stove. Add chocolate and vanilla essence.
5. Stirring must continue for about 5 min. or till the texture of mixture gets smooth in consistency.
6. Take a greased tray. Pour the chocolate mixture in it and cool.
7.  Cut into desired shapes and refrigerate to set.

Aratikaya Vepudu with Kurapodi Recipe

 

Ingredients

• Raw Banana - 2
• Kura Podi - 2 tbsp
• Chilli Powder - 3/4 tsp
• Curry Leaves  - Few
• Salt to Taste
• Seasoning - Urad Dal - 1 tsp, Mustard Seeds - 1/4 tsp

Preparation

1. Wash, peel and cut bananas into small pieces.
2. Heat a pan with 3 tbsp of oil on medium flame.
3. When oil is warm, add seasoning to the pan.When it starts crackling, add banana pieces.
4. Stir fry in frequent intervals on low flame and cover with lid.
5. Add salt and stir fry again. Cover for another 2 min.
6. Check whether curry pieces have become soft. Add chilli powder, Kura Podi and curry leaves.
7. Mix well and turn off the flame.

Chukkakura Pappu Recipe

 

Ingredients

• Chukkakura - 3 bunches
• Toor Dal - 1 cup
• Water - 1.5 cup
• Green Chilli - 2
• Turmeric - 1/8 tsp
• Tamarind - 1"
• Inguva Karam - 1 tsp
• Sambar Powder - 1/4 tsp
• Rice Flour - 1/2 tsp
• Salt To Taste
• Seasoning - Mustard Seeds - 1/4 tsp, Fenugreek Seeds - 1/8 tsp

Preparation

1. Wash Chukkakura, green chilli and cut into small pieces.
2. Wash Toor Dal. Pour water in it and cook both of them separately.
3. Pour 1/8 cup of warm water in tamarind and take out extract.
4. Add turmeric, Inguva Karam, Sambar Powder and tamarind extract to Chukkakura.
5. Heat a thick-bottomed pan with a tbsp of oil on medium flame, put seasoning in it.
6. When seasoning starts crackling, pour Chukkakura mixture and stir.
7. When mixture is boiling, add Toor Dal and salt. Let it boil again.
8. Add a tbsp of water to rice flour, mix well.
9. Add it to Dal and cook for another 2 min. to thicken and turn off the flame.

Banana Halwa Recipe

 

Ingredients

• Ripped Banana - 4
• Ghee - 1tbsp
• Sugar - 1/2 cup
• Fresh Cream - 1/2 cup
• Chocolate Essence - 1/4 tsp
• Elaichi Powder - 1/8 tsp

Preparation

1. Peel and cut bananas into small pieces.
2. Take a thick-bottomed pan with ghee on low flame.
3. Put banana pieces in the pan. Fry and mash well (while frying bananas mash easily).
4. Now add sugar and stir the mixture.
5. When sugar has mixed well, add fresh cream and stir the mixture continuously.
6. When mixture thickens, turn off the flame and cool the banana Halwa.
7. Add chocolate essence and Elaichi powder to Halwa when it is little warm.

Coconut Barfi Recipe

 

Ingredients

• Grated Coconut (Narial) -2 cups
• Jaggery - 1 cup
• Sugar - 1 cup

Preparation

1. Mix all the ingredients together and cover for 1 hour.
2. Take the mixture in a pan and put it on low flame.
3. Stir now and then. When the mixture thickens, turn off the flame.
4. Pour the mixture in a greased plate. Let it cool and cut into pieces.

Rasam Powder

Rasam Powder or Sambar Powder will remain fresh, when they kept in air tight container.

Ingredients

• Coriander Seeds - 1/2 cup
• Toor Dal - 1/4 cup
• Chana Dal - 1/4 cup
• Cumin Seeds - 1/4 cup
• Asafoetida - 1tsp
• Black Pepper - 1/8 cup

Preparation

1. In a thick pan, on low flame, fry all ingredients one after another till light brown.
2. Cool and make powder.

Fruit Custard Recipe

 

Ingredients

• Milk - 500 ml
• Mixed Fruits - 2 cups
• Cream - 1/2 cup
• Sugar - 1cup
• Vanilla Essence - 1/2 tsp
• Corn Flour - 2 tbsp

Preparation

1. Cut fruits into small pieces.
2. Take 1/4 cup of milk with corn flour to make paste.
3.  Boil milk in medium flame, continue for about 5 min. and add sugar stir now and then.
4. When sugar dissolves, add cream and corn flour paste stir it, now reduce flame.
5. Stir continuously, when mixture thickens, turn off the flame.
6. When custard is little warm, add essence and fruits, mix well.
7. Pour fruit custard in the moulds and deep freeze to set.

Mirapakaya Bajji Recipe - Mirchi Bajji Recipe

  

Ingredients

• Bajji Mirchi - 6
• Besan (Senaga Pindi) - 1 1/4 cup
• Rice Flour - 1/4 cup
• Water - 1 cup
• Chilli Powder - 1/4 tsp
• Jeera - 1/4 tsp
• Salt - 1/2 tsp
• ENO Fruit Salt - 1/4 tsp
• Cooking Soda - 1/4tsp
• Ghee - 1/2 tsp
• For Filling - Ajwain (Vamu)Powder - 1 tsp, Salt - 1/8 tsp, Besan - 1 tbsp, Ghee - 1/2 tsp

Preparation

1. Mix all filling ingredients.
2. Clean and pierce Bajji Mirchi lengthwise and stuff with filling.
3. Rub soda with ghee thoroughly for a minute.
4. Make thick batter of Besan, rice flour, chilli powder, Jeera, salt, ENO fruit salt and soda,ghee mixture with water.
5. Heat a pan with oil on medium flame.
6. When oil is warm, dip each mirchi in Besan batter and put it in the pan and deep fry.
7. Fry both sides. When mirchi turn light brown in colour, take it out and put it on a tissue paper to get rid of the oil.

Upma - Pesarattu - Chutney Recipe

Upma, Pesarattu are 2 separate dishes, which popularly known as Upma-Pesarattu in Andhra. Allam Pachadi and Coconut Chutney are a good combination of side dishes with this.

Coconut Chutney

Ingredients

• Grated Coconut (Narial) - 1 cup
• Putnala Pappu (Roasted Chana Dal) - 1/2 cup                                       
• Green Chilli - 4 (cut into pieces)
• Salt - 1/2 tsp
• Water - 1 cup

Preparation

1. Grind all together to make Chutney. Put Urad Dal and mustard seasoning if desired.

Upma

Ingredients

• Suji - 1 cup
• Water - 2 cups
• Oil - 2 tbsp
• Chana Dal - 1tsp
• Urad Dal - 1/2 tsp
• Mustard - 1/2 tsp
• Cashew - 8 (make halves)
• Ginger - 1/2" (cut into pieces)
• Green Chilli - 2 (cut into pieces)
• Curry Leaves - Few
• Salt - 1/2 tsp or as required
• Sugar - 1/8 tsp

Preparation

1. Heat pan with oil on medium flame.
2. Add Chana Dal, Urad Dal and mustard.
3. When mustard starts crackling, add green chilli, ginger and cashew.
4. Stir fry for 1/2 minute. Then add water and let it boil.
5. When water is boiling, add salt and sugar, and then Suji.
6. Stir continuously till mixture thickens.
7. When Upma is prepared, add curry leaves and turn off the flame.

Pesarattu

Ingredients

• Moong Dal - 1 cup
• Rice - 1/8 cup
• Ginger - 1/2"
• Green chilli - 2
• Salt - 1/2 tsp

Preparation

1. Grind all ingredients with water, like Dosa batter.
2. After an hour heat tava on medium flame.
3. Put a drop of oil, sprinkle little water on that.
4. When pan is hot, spread a ladle full of batter to make a Dosa.
5. Roast both sides, sprinckle a tsp of oil around it.
6. Put Upma in one half of the Dosa and fold it.
7. Do the same for the remaining.

Allam Pachadi - Ginger Chutney Recipe

Allam pachadi (Allam means Ginger or Adrak) can be used as a side dish with Idli, Vada, Dosa, Pesarattu, Katte Pongali etc. It can also be consumed with rice. It can be preserved for one week.

Ingredients

• Ginger (Allam) - 3" 
• Tamarind - Small lemon size
• Turmeric - A pinch
• Salt - 1 tsp
• Jaggery - 1/2"
• Inguva Karam - 1 tbsp

Preparation

1. Clean, peal and cut ginger into small pieces.
2. Wash tamarind and grind all ingredients together, with little warm water.

Note - Avoid contact with wet spoon.

Kobbari - Kandi Pachadi - Narial aur Toor Dal ki Chutney Recipe

Kobbari - Kandi Pachadi can be used as side-dish with rice and also used as filling for stuffed curries. Mainly Karela (Bitter Gourd) stuffed curry will be very tasty.

Ingredients

• Kobbari (Narial) - 1/2 portion of broken Coconut
• Kandi Pappu (Toor dal) - 1/2 cup
• Inguva Karam - 1.5 tbsp
• Tamarind (Imli) - 1.5" piece
• Turmeric (Haldi) - 1/8 tsp
• Salt - 1 tsp
• Seasoning - Mustard - 1/8 tsp, Urad Dal - 1/4 tsp 

Preparation

1. On low flame, fry Toor Dal in 1/2 tsp of oil till it turns light brown.
2. Make Kobbari (coconut) into small pieces.
3. Clean tamarind with water.
4. Mix fried Toor Dal, coconut pieces, tamarind, Inguva Karam, turmeric and salt, make paste adding little water.
5. In another pan, fry seasoning in a tsp of oil and add to Chutney.

Kobbarikoru - Senagapappu Kura - Chana Dal and Grated Coconut Curry Recipe

 

Ingredients

• Chana Dal (Senagapappu) - 1 cup
• Grated Coconut (Narial) - 1 cup
• Salt - 1 tsp (approx.)
• Chilli Powder - 3/4 tsp
• Curry Leaves - 1 spring
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp, Cumin Seeds - 1/4 tsp, Red Chilli - 1

Preparation

1. Soak Chana Dal for about 2 hours and cook it in a steam cooker without water.
2. Heat tava with oil in medium flame and add seasoning one by one. Slit chilli and add to it.
3. When seasoning starts crackling, add Chana Dal and stir fry for about 2 min.
4. Add grated coconut, salt, chilli powder and curry leaves.
5. Mix well for a minute and turn off the flame.

Beerakaya - Ullipaya Kura - Ridge Gourd - Onion Curry Recipe

 

 Ingredients

• Beerakaya (Ridge Gourd) - 1 (large)
• Onion (Ullipaya) -1 (large)
• Chilli Powder - 1.5 tsp
• Salt - 3/4 tsp
• Oil - 2 tbsp
• Curry Leaves - Few
• Seasoning - Mustard Seeds -1/4 tsp, Urad Dal - 1tsp

Preparation

1. Peel and cut Beerakaya into 1/2" pieces and onion into small pieces.
2. Heat tava with oil. Add seasoning.
3. When seasoning starts crackling, add chopped onion. Stir fry.
4. When onion turns light brown in colour, add Beerakaya pieces, salt and chilli powder. Mix well.
5. Stir fry till oil starts oozing. Finally add curry leaves and turn off the flame.

Beetroot - Coconut Curry Recipe

 

Ingredients

• Beetroot - 1
• Grated Coconut - 1/2 cup
• Chilli Powder - 1tsp
• Salt - 3/4 tsp
• Curry Leaves - 1 spring
• Seasoning - Mustard Seeds - 1/4 tsp, Urad Dal - 1 tsp

Preparation

1. Peel and cut Beetroot into 1/4" pieces, sprinckle a pinch of sugar and cook.
2. Keep tava in medium flame, pour 2 tbsp of oil.
3. Add seasoning, when it turns brown in colour, add Beetroot.
4. Stir fry and add salt, chilli powder and grated coconut.
5. Stir again and put curry leaves.
6. Mix well and turn off the flame.

Rasam - Charu Recipe

Ingredients

• Toor Dal - 1tbsp
• Tomato - 1 (chopped)
• Lemon Juice - 1 Lemon
• Rasam Powder - 1tsp
• Salt - 1tsp
• Turmeric - 1/4 tsp
• Curry Leaves - Few
• Coriander Leaves - 2 tbsp (chopped)
• Ghee and Oil - 1:1 (tsps)
• Seasoning - Mustard Seeds - 1/4 tsp, Cumin Seeds - 1/2 tsp

Preparation

1. Cook Toor Dal and tomato separately with sufficient water.
2. Mash both Dal and tomato, add 2 cups of water.
3. Add salt, turmeric and Rasam powder.
4. Put a thick bottomed vessel on medium flame. Put oil and ghee in it.
5. Put seasoning in the vessel and when it starts crackling, add mashed Dal and tomato.
6. Let it boil for about 3 min. Add coriander and curry leaves.
7. Finally add lemon juice and turn off the flame.

Note - After adding Lemon juice should not boil, it will get bitter taste.

Kakarakaya - Senagapindi Vepudu - Karela - Besan Fry Recipe

Ingredients

• Karela - 1/4 kg
• Besan (Gram flour) - 1 tbsp
• Salt - 1/2 + 1/2 tsp
• Chilli Powder -3/4 tsp
• Seasoning - Mustard Seeds - 1/4 tsp, Urad Dal - 1tsp, Green Chilli - 1, Curry Leaves - 1 Spring.

Preparation

1. Wash and cut Karela into equal size pieces.
2. Chop green chilli and curry leaves.
3. Take 2 tbsp of water and add besan, 1/2 tsp salt and chilli power. Mix well and make batter.
4. Heat 3 tbsp of oil in medium flame.
5. When oil is warm, add seasoning. 
6. When mustard spluttering, add green chilli and Karela.
7. Add salt and fry well.
8. When Karela has fried well, add Besan batter and stir frequently.
9. When batter has mixed well with Karela, add chopped curry leaves and turn off the flame.

Note - Green chilli will reduce, bitterness in Karela.

Minuvulu - Chintapandu Pachadi - Urad Dal aur Imli ki Chutney Recipe

  

Ingredients

• Imli (Tamarind) - Lemon sized
• Salt - 1tsp (approx.)
• Urad Dal - 1/2 cup
• Fenugreek Seeds -1tsp
• Asafoetida - 1/8tsp
• Red Chilli - 15
• Oil - 1tbsp

Preparation

1. Take good quality tamarind, wash and keep aside to drain water.
2. Heat oil in a pan and add asafoetida, fenugreek seeds, Urad Dal and red chilli.
3. Stir fry in low flame.
4. When Urad Dal turns light brown colour, turn off the flame and let it cool.
5. Grind all the ingredients including salt and tamarind after adding a little warm water to make a chutney.

Potlakaya - Senagapappu Kura Recipe

 

Ingredients

• Potlakaya (Snakegourd) - 1 (medium size)
• Senagapappu (Chana Dal) - 1/2 cup
• Chilli Powder - 1tsp
• Salt - 3/4 tsp
• Seasoning- Mustard Seeds 1/4 tsp, Urad Dal - 1 tsp, few Curry Leaves.

Preparation

1. Soak Chana Dal for about 3 hours.
2. Cut Snakegourd into 1.5 cm circles.
3. Cook both  Chana Dal and Snakegourd.
4. Keep tava on flame, put seasoning.
5. When Mustart crackling add  cooked Snakegourd and Chana Dal.
6. Stir now and then.
7. When curry fried well add Salt, Chilli Powder and Curry leaves.

Note - Fried achari-mirch enhances the taste of this curry.

Sambar Powder

Ingredients

• Toor Dal - 1/2 cup
• Chana Dal - 1/4 cup
• Coriander Seeds - 1/2 cup
• Fenugreek Seeds - 1/4 cup
• Asafoetida - 1/2 tsp
• Saunf -1tbsp
• Onion Seeds - 1/2tbsp (optional)

Preparation

1. Keep thick bottomed pan on low flame.
2. Fry all ingredients separately, let it cool.
3. Make powder and keep in air tight container.

Putnalupappu Podi - Roasted Chana Dal Powder Recipe

Putnalupappu Podi is multipurpose side-dish for rice, idly, dosa etc.

Ingredients

• Roasted Chana Dal - 1 cup
• Roasted Seasame Seeds - 1/2 cup
• Cuminseeds (Jeera) - 1 1/2 tsp
• Red Chilli - 10
• Asafoetida (Hing) - 1/8tsp
• Salt - 1 tsp

Preparation

1. Shallow fry cumin seeds, Red Chilli and Asafoetida.
2. Cool and make powder of all ingredients.

Kandipodi Recipe

Mixed Dal powder (Kandipodi in Telugu) is used as a side-dish with rice. Shelf-life of this powder is approximately 3 months. Extra ghee will enhance the taste.

Ingredients

• Toor Dal (Kandi) - 1 cup
• Chana Dal - 1/2 cup
• Urad Dal - 1/4 cup
• Moong Dal - 1/4 cup
• Red Chilli - 15
• Cumin Seeds (Jeera) - 1 tbsp
• Asafoetida (Hing) - a pinch
• Salt - 2 tsp

Preparation

1. Take a thick bottomed tava, keep it on low flame.
2. Shallow fry all ingredients one by one except salt, till they turn light brown in colour.
3. Turn off the flame and let it cool.
4. Make powder after adding salt and store in an air-tight container.

Kudumulu - Modak Recipe

 

 Ingredients

• Rice Flour - 1 cup
• Water - 1 cup
• Salt - A Pinch
• Ghee - 1/2 tsp
• Coconut - 1 cup
• Jaggery - 1 cup
• Sugar - 1 tbsp
• Elaichi - 1/4 tsp
• Milk - 1 tbsp

Preparation

Filling

1. Take a thick bottomed pan and put grated coconut, jaggery, sugar and milk in it.
2. Keep it on medium flame. Jaggery starts melting. Keep on stirring till the mixture thickens and comes together.
3. Cool the mixture. Add Elaichi and make equal sized balls.

Covering

1. Pour water in a vessel. Keep it on medium flame.
2. When water starts boiling, add Ghee, salt and rice flour stir to make dough.
3. Make equal sized balls and equal number of coconut balls.
4. Apply ghee to the palms and flatten the rice balls (covering) with fingers.
5. Keep the coconut ball (filling) in flattened rice ball and close it to make Modak or Kudumu.
6. Repeat same procedure with remaining covering and filling balls.
7. Steam cook all Modaks about 10 minutes.

Kootu Recipe

  Ingredients

• Moong Dal (Greengram) - 1/2 cup
• Aloo (Potato) - 1 (cut 8 lengthwise pieces)
• Drumstick - 1 (cut in 2" length)
• Mustard - 1/2 tsp
• Cumin (Jeera) - 1/4 tsp
• Salt - 1tsp
• Turmeric (Haldi) - 1/4 tsp
• Curry Leaves - 1 spring (chopped)
• Ghee - 1 tsp

• Masala

              Urad Dal - 1 tsp 

              Coriander Seeds - 1 tsp

              Black Pepper - 1 tsp

              Cumin - 1 tsp

              Red Chilli - 5

              Asafoetida - 1/8 tsp

              Grated Coconut - 1/2 cup

              Oil - 1 tbsp

Preparation

1. Cook Dal and vegetables.
2. Fry all Masala Ingredients except coconut in 1tbsp of oil.
3. When it turns golden brown turn off flame and let it cool.
4. Make thin paste of them along with coconut.
5. Keep pan on medium flame, pour 1 tsp of ghee, add Seasoning.
6. When it starts crackle add cooked Dal, vegetables, salt, turmeric and curry leaves.
7. Boil and stir for 3 minutes.

Gulab Jamun Recipe

Gulab Jamun is one of the most popular desserts in India.  It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature. It is a dessert often eaten at festivals or major celebrations such as marriages.

Here, I have used milk powder as a substitute for khoya.

Ingredients

• Jamun Mix - 1 cup
• Milk Powder - 2 tbsp (enhance taste)
• Lukewarm Milk - 1/4 cup
• Refined Oil - For Frying
• Sugar Syrup

           Sugar - 2 cups

           Water - 2 cups

           Lukewarm Milk - 1 tbsp

           Saffron - Few Strands

Preparation

1. Mix Jamun Mix, milk powder and lukewarm milk to make soft dough.
2. Add sugar and water in a vessel to make sugar syrup. Put this vessel on medium flame.
3. Put saffron in lukewarm milk (1 tbsp) to blend.
4. Keep on stirring until you get thread like syrup. Add blended saffron milk to it.
5. Put a pan with oil on medium flame.
6. Make round or oval shaped structures with Jamun Mix dough.
7. Put Jamun one by one when oil is warm.
8. When Jamun turns dark brown remove from oil and place it on a tissue paper. 
9. Put all fried Jamun  in sugar syrup and soak them.

Palli Chat

 

Ingredients

• Groundnut Seeds (Palli) -1cup (boiled in salt water)
• Onion - 1 (cut into small pieces)
• Green Chilli - 1(cut into tiny pieces)
• Coriander Leaves (Dhania) - 1 bunch (chopped)
• Ghee - 1/2 tsp
• Chat Masala - 1 tsp
• Chilli Powder - 1/4 tsp
• Salt - 1/4 tsp

Preparation

1. When groundnut seeds are hot add ghee, chilli powder, Chat Masala, chopped coriander, onion, green chilli pieces and salt to it.
2. Mix thoroughly and Chat is ready.

Pindimiriyam Recipe

 

Ingredients

• Toor Dal (Red Gram) - 1/2cup

• Mixed Vegetables

             Potato (Aloo) - 1 (cut into 8 strips)
             Taro Root (Arvi) - 2 (each cut into 3 pieces)
             Drum Stick - 1 (cut into 2")

Note -You can prepare with any one vegetable too

• Salt - 2 tsp
• Turmeric (Haldi)
• Curry Leaves

• Masala

              Coriander Seeds - 1 tsp

              Black Pepper - 1 tsp

              Fenugreek (Methi) - 1/2 tsp

              Bengal Gram (Chana Dal) - 1 tsp

              Black Gram (Urad Dal) - 1/2 tsp

              Cumin Seeds (Jeera) - 1/2 tsp

              Rice - 1/2 tsp

              Red Chilli - 6

              Asafoetida (Hing) - 1

• Coconut (Nariyal) - 1/2 cup (grated)
• Tamarind (Imli) - Lemon Sized (soak in water and make 2 cups of extract
• Seasoning - Methi - 1/4 tsp, Mustard - 1/2 tsp  

Preparation

1. Cook Dal and mixed vegetables separately.
2. Pour 1 tbsp oil in a pan and put it on medium flame.
3. Fry all Masala ingredients except coconut till they turn golden brown colour, turn off the flame and let it cool.
4. Put all the fried Masala along with coconut and sufficient water in a mixer and make a paste.
5. In another pan, fry seasoning in a tsp of oil.
6. When mustard starts spluttering, add tamarind extract, Dal Masala paste, vegetables, salt and Haldi (Turmeric).
7. Let it boil for about 3 mins.
8. Finally add curry leaves.

Tomato Chutney Recipe

 

Ingredients

• Tomatoes - 4 (each tomato cut into 8 pieces)
• Inguva Karam - 1 tbsp
• Salt - 1 tsp (as required)
• Turmeric (Haldi) - 1/4 tsp
• Tamarind - 1"
• Seasoning - Mustard - 1/2 tsp, Urad  Dal - 1/2 tsp

Preparation

1. Heat tava on medium flame with a tbsp of oil.
2. When oil warms put Urad Dal and  mustard.
3. While mustard starts crackling add tomato pieces.
4. Stir now and then and add tamarind turmeric and salt.
5. Turn off flame and let it cool.
6. Put fried tomato, Inguva Karam and a pinch of sugar in mixer.
7. Whip for 3 seconds.

Inguva Karam - Chilli Powder with Asafoetida

 

Ingredients

• Inguva (Hing or Asafoetida) - 1"
• Red Chilli (Sabut Mirch) - 25
• Mustard Seeds - 1tsp
• Methi (Fenugreek Seeds) - 1tsp
• Urad Dal (Black Gram) - 2tsp

Preparation

1. Take a tbsp of oil in a thick bottomed pan.
2. Keep it on medium flame.
3. When oil is warm, put Hing in oil. Turn now and then till it is swollen.
4. Take out Hing and add mustard, Methi, Urad Dal and red chilli one by one.
5. Stir till all the ingredients are fried.
6. When you get aroma, turn off the flame.
7. Allow it to cool.
8. Put all ingredients including Hing (Inguva) in a mixer jar to make a powder.

Note - Inguva Karam is useful in quick preparation of Chutneys and Dal items. It enhances the taste and aroma. Keep in an air tight jar to keep the aroma intact.

Boorelu - Poornalu Recipe

 

Ingredients

• Urad Dal (Black Gram)-1cup
• Rice-1/2cup

For Filling

• Chana Dal (Bengal Gram)-1cup
• Jaggery-1cup

Preparation

1. Soak Chana Dal, Urad Dal and rice for about 3 hours.
2. Grind Urad Dal and rice and make thick batter.
3. Boil Chana Dal and drain water.
4. Take a thick bottomed pan, pour cooked Chana Dal and Jaggery and put it on stove.
5. Keep on stirring till the mixture thickens.
6. Make equal size balls with Chana Dal mixture.
7. Keep a pan on stove with oil on medium flame.
8. When oil is warm, dip each Chana Dal ball in Urad Dal batter and put it in the oil.
9. When Boore turns golden brown, remove it from oil.

Sweet Pongal - Bellam Pongali - Vellam Pongal Recipe

 

Ingredients

• Rice -1cup
• Milk-2cups (1+1)                                                                                                                  
• Water-1cup
• Jaggery-1.5cup
• Sugar-1spn
• Elaichi-1/4tsp
• Ghee-1tbsp
• Dry Fruits-1/4cup

Preparation

1. Fry dry fruits in ghee.
2. Cook rice with 1 cup water and 1 cup milk.
3. Add the remaining milk and cook for another 3 mins.
4. Add jaggery and sugar stir now and then.
5. When cooked, add dry fruits and Elaichi.

Payasam - Sevaiyan - Semiya Payasam - Vermicelli Porridge Recipe

 

Ingredients

• Semia (Vermicelli) - 1cup
• Dry Fruits - 1/2cup
• Sugar - 1.5 cups
• Milk - 2 cups
• Elaichi Powder - 1/2tp
• Saffron - Few strands
• Water - 2 cups

Preparation

1. In a pan, pour 1 tbsp of ghee and heat it on a flame.
2. Fry dry fruits and Semia in ghee till the Semia turn light golden brown.
3. In another pan boil water. While boiling, add Semia. Stir and cook till the water gets absorbed.
4. Add sugar and mix well. When sugar melts, add milk. Stir and cook for another 3 mins.
5. After removing from the stove, add Elaichi and saffron.

 

Kura Podi - Curry Powder Recipe

 

  Ingredients

• Urad Dal (Black Gram) - 1cup
• Chana Dal (Bengal Gram) - 1cup
• Coriander Seeds - 1/2cup
• White Til - 1/2cup
• Methi (Fenugreek) - 1tsp
• Saunf - 1tbsp
• Red Chilli - 16 (Cut in halves)
• Hing (Asafoetida) - 1/2tsp
• Dry Grated Coconut - 1cup
• Tamarind (Imli) - 1
• Jaggery - 1/2tsp

Preparation

1. Shallow fry Urad Dal, Chana Dal, coriander seeds, White Til, Methi and Saunf.
2. Fry red chilli and hing in a tbsp oil.
3. Make powder of all the ingredients except coconut.
4. Add grated coconut to the mixture. Store in an air-tight container. 

Note : It is used as a side-dish with idly and dosa or as a stuffing for curries.

Aloo Bajji Recipe

 

 Ingredients

• Aloo-1(sliced)
• Gram Flour-1cup
• Rice Flour- 1/4 cup
• Carom Seeds-1/2tsp
• Chilli Powder- 1 tsp
• Salt- 3/4 tsp
• Ghee - 1/2 tsp
• Water - 1cup
• Cooking Soda - 1/4 tsp

Preparation

1. Mix ghee and soda to get a white paste.
2. Mix all the ingredients except Aloo slices. Add water to make a thick paste.
3. Heat oil on medium flame. When oil is warm, dip each Aloo slice in the batter and drop in oil.
4. When Bajjis become golden brown take them out from the oil and put in a tissue paper. 

Katte Pongali - Khichdi Recipe

Extra ghee will enhans the taste of Khichdi. Allam Pachadi and Coconut Chutney are good combination of side-dishes.

 Ingredients

• Rice-1cup
• Moong Dal-3/4cup
• Cashew-10
• Black Pepper-1/2tsp
• Jeera-1/2tsp 
• Ghee-3tbsp (1+2)
• Curry Leaves-Few (chopped) 
• Water-3 1/2cup
• Milk-1tbsp

Preparation

1. Pressure cook rice along with Moong Dal and water.
2. Fry cashew, Jeera, black pepper in 1tbsp ghee add to cooked rice along with milk, curry leaves and remaining ghee.
3. Stir well.