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.