Stuffed kakarakaya(Karela/Bitter Gourd)

Ingredients:

5-6 Kakarakaya(Karela/Bitter gourd)
curry leaves,coriander leaves

For Stuffing:

2 cups Grated coconut
1 tbsp Cumin seeds
2 tbsp Chilli pwdr
Salt to taste

Procedure:
1)Take all the stuffing ingredients in a mixer and blend well.
2)Scrap the rough top of karela and split at the center without cutting the edges,takeout the seeds.Boil in water with salt,turmeric and keep aside.
3)Stuff the above mixture into karela .

4)Take oil in a pan and deep fry the stuffed karela and keep them aside.
5)Sprinkle the left over stuffing mixture  on it.
6)Mix well and njoy with rice and pesala pappucharu.

Moongdal-Spinach Fry

Ingredients:

2 bunches finely chopped Spinach
1/2 cup soaked Moong dal
5 cloves Garlic
1tbsp ginger garlic paste(optional)
1 chopped onion
2-3 chopped green chillies
1 string curry leaves
salt to taste
1 tbsp turmeric
1 tbsp chilli pwdr

For Seasoning:

Red chiilies,urad dal,chana dal,mustard seeds,cumin seeds

Procedure:

1)Take a pan heat oil add Seasoning, saute it then add garlic cloves, green chillies saute it now add sliced onions cook till onions are transparent.
2)Now add moong dal cook for few mins then add ginger garlic paste mix well then add turmeric saute it.
3)Add chopped palak and salt as per taste saute it and cook the palak with out closing it with a lid.palak will oozes out water cook till water is evaporated.
4)Add Chilli powder.
5)Serve with rice/chapathi.
            

Beans-Pesarapappu(Moongdal) fry

Ingredients:

1 cup cut beans
hand full soaked moong dal
1/2 chopped onion
2-3 chopped green chillies
salt to taste
1 tsp turmeric
1 tbsp chilli pwdr

For Seasoning/Popu:

Red chillies,urad dal,chana dal,mustard seeds,cumin seeds,curry leaves

Procedure:

1)Boil beans with salt in a cooker for 1-2 whistles.
2)Drain the boiled beans and keep them aside.
3)Take a pan and add seasoning.
4)Add onions,green chillies and fry till transparent.
5)Now add drained beans and fry for 5 min.
6)Add soaked moong dal,salt(if necessary),chilli powder,turmeric and fry for 5 more min.
7)Serve with rice/chapathi.

Majjiga Pulusu

Ingredients:

 ½ ltr Curd
 2 tsp Chana dal
 ½ tsp Tur dal
1 tspRice
5 Green chili
1 tbsp Ginger
1 Onion
1 finely chopped Tomato
4 lady's fingers
5-6 Drum sticks
6-7 pieces Bottle gourd
1 string Curry leaves
1 bunch Coriander chopped
¼ tsp Turmeric powder
Salt to taste
Oil – 2 tsp

Procedure:

1)Soak chana dal, rice and tur dal together for ½ hr.
2)Grind the soaked dal and rice along with coconut, chili, ginger with some water to form a smooth paste,Whisk the curd in the bowl adding the grinded paste and salt along with turmeric powder to it
and Mix it well.
3)Heat 2 tsp of oil in a thick bottomed vessel, and when the oil is heated add the sliced onion and sauté it till  transparent now add the chopped tomato pieces and fry till they become soft.
4)Now add the vegetable pieces and some salt to it and add ½ cup of water to cook the vegetables,
When the vegetables are done add curry leaves and the curd pulusu to it and mix well and cook on a low flame.Stir continuously to avoid lumps.
5)Cook the majiga pulusu till you see bubbles in the pulusu and immediately turn off the flame and garnish it with coriander and curry leaves.
6)Serve hot with white rice.

Ulavacharu

Ingredients:

1 cup ulavallu / Horse gram (soaked overnight)
lemon size tamarind, soaked in hot water
salt

1 tsp turmeric

For Seasoning(Optional):

2 whole dry red chilies,curry leaves,cumin seeds, mustard seeds,2 tbsp oil

Procedure:

1)Soak horsegram (ulavalu) overnight. Pressure cook for 4 whistles.

2)Strain the liquid and keep it separate. Take the cooked dal, mash it or use a hand blender and squeeze out the juice. To the left over pulp, add 1 cup of water and let it boil for 15 mins.

3)Let the dal cool, squeeze dal and extract the juice. After squeezing out the juice,Discard the pulp.

4)Add the strained ulavalu water and let it boil. Add salt, tamarind, and turmeric pwd. Let it cook on low heat for 20- 25 minutes stirring occasionally and till you get a thick soup like consistency.
5)Take oil in a pan and add seasoning(Optional)  if yot want.
5)Serve hot with rice and a generous amount of fresh homemade butter/sour cream.

Ridge(Beerakaya) gourd Chana dal Curry

Ingredients:
2 large peeled and chopped Ridge gourds
1 cup soaked chana dal
1 medium chopped Onion
2 Green chilies slit length wise
1 tbsp Red chili Powder (adjust)
1 tsp Salt  to taste
1 tbsp turmeric pwdr
2 tbsp Oil

For Seasoning:

2 dry red chili,1 tsp each of Mustard seeds, Cumin, Urad dal, chana dal and turmeric,1 string Curry leaves.

Procedure:

1)Heat oil in a pan and add mustard seeds, once they splutter add cumin, red chili, urad dal, turmeric and curry leaves.
2)Add onions and sauté them till transparent.
3)Add ridge gourd and then chilli pwdr,salt,turmeric and mix well.

4)keep stirring once in a while to prevent any burning (add little water if required).Cook until all the water is evaporated and the beerakaya (ridge gourd) pieces are cooked to a very soft texture.
5)Add pre-soaked chana dal,mix well and let them cook along with the curry for 5 min.
7)Enjoy the curry with rice or roti.

Beerakaya(Ridge gourd) Curry

Ingredients:
2 large peeled and chopped Ridge gourds
3 medium finely chopped Tomatoes
1 medium chopped Onion
2 Green chilies slit length wise
1 tbsp Red chili Powder (adjust)
1 tsp Salt  to taste
2 tbsp Oil

For Seasoning:

2 dry red chili,1 tsp each of Mustard seeds, Cumin, Urad dal, chana dal and turmeric,1 string Curry leaves.

Procedure:

1)Heat oil in a pan and add mustard seeds, once they splutter add cumin, red chili, urad dal, turmeric and curry leaves.
2)Add onions and sauté them till transparent.

3)Add chopped tomatoes and cook them till they are soft . Add ¼ tsp salt to make the tomatoes cook faster.

4)When tomatoes are soft, add chopped ridge gourd (beerakaya) pieces and sauté it for a min. Add chili powder and salt according to taste.

5)Cover with lid and let it cook on medium heat till the curry is done. 

6)Check and adjust the seasoning, keep stirring once in a while to prevent any burning (add little water if required).Cook until all the water is evaporated and the beerakaya (ridge gourd) pieces are cooked to a very soft texture.

7)Enjoy the curry with rice or roti.

Note:check the taste of ridge gourd flesh as some times they might be bitter. If the flesh itself is bitter, you should discard it.

Mushroom Masala

Ingredients :

green peas 1cup (soaked overnight)

button Mushrooms 300g

2 onions 

3  pureed tomatoes

1tbsp ginger garlic paste 

2 chopped green chillies
1tbsp garam masala 

2tbsp coriander powder 

1tbsp chilli powder 

2tbsp cashewnut paste 

1tsp cumin seeds 

salt to taste

coriander leaves

salt to taste

Procedure:

1)Pressure cook green peas for one whistle.

2)heat 1tbsp of oil in a pan and fry the onions in it and grind it into a thick paste.

3)Again heat 2tbsp of oil and splutter cumin seeds and saute garam masala, onion paste in it.

4)Add ginger garlic paste and green chilllies . and then saute tomato puree in it till the oil separates from it. 5)Add coriander powder, red chillli powder and fry well.

6)add salt to taste along with chopped mushrooms, boiled green peas . Pour  2cups of water and allow it to boil till the gravy becomes thick.

7)add ground cashew nut paste and cook for another 3 min.Turn off the stove and Sprinkle coriander leaves.

8)Enjoy with Naan/chapathi.

Rajma masala

Ingredients:

1 cup soaked Rajma
1 onions
2-3 slitted green chillies
1 tbsp ginger garlic paste
1 tbsp garam masala
1 finlely chopped tomato
salt to taste
1 tbsp chilli pwdr
1 tbsp turmeric pwdr
coriander leaves.

For Seasoning:

Red chillies,cumin seeds,curry leaves

Procedure:

1)Boil Rajma in a cooker.
2)Take half of the boiled rajma and tomato and blend them as a paste.Keep the paste aside.
3)Take a pan add seasoning, and saute onions,green chillies till transparent.
4)Add ginger garlic paste,remaining tomato pieces.Let it cook for 2-3 minutes.
5)Add remaining rajma,garam masala,salt,chilli pwdr,turmeric pwdr and cook for 5-6 min.
6)Add the rajma,tomato paste and leave on med flame for 5 minutes.
7)Sprinkle coriander leaves.Serve hot with chapathi and enjoy.

Pakodi Pulusu

Ingredients:

1 cup Senaga pindi (Besan)
1 onions
2-3 finely chopped green chillies
1 tbsp ginger garlic paste
1 tbsp chilli pwdr
salt to taste
1 tbsp tamarind juice
1 finely chopped tomatoes

for seasoning:

 1tbsp fenu greek seeds,red chillies,cumin seeds,mustard seeds,a pinch of hing

Procedure:

For Pakodis:
1)mix besan,salt,chilli pwdr,gingergarlic paste,onions,green chillies,curry leaves with little water.
2)Fry them by dropping in the oil till golden brown.

For pulusu:

1) Take a pan with 2 tbsp oil.
2)Add seasoning and then fry onions then tomatoes.
3)Add tamarind juice and a cup of water.
4)Let it become thick.Turn off the flame.
5)Then add the pakodis into it.
6)Let them soak for 30 min.
7)Enjoy with rice.

Mirchi ka salan

Ingredients:

6 Big Chillies
1 tbsp Coriander seeds
1/2 cup coconut pwdr
hand full peanuts
hand full cashew
1 tbsp sesame seeds
1 onions
2-3 green chillies
1 tbsp garam masala
1 tbsp turmeric pwdr
1 tbsp chilli pwdr
salt to taste
1 tbsp tamarind juice
oil as required

Procedure:

1) Roast coriander seeds,sesame seeds,coconut powder,peanuts,cashew nuts till golden brown colour.
2)Add 1 oil and fry the sliced onions,green chillies and mint leaves for 5 min on a med flame.
3)Blend all the dry roasted masalas along with the onions,green chillies,mint leaves and add turmeric powder,chilli powder,salt, and tamarind juice into a fine paste.
4)Take the green chillies,slit them and remove the seeds(optional).
5)Heat oil in a pan and fry the chillies and keep them aside.
6)In the same oil add the masala paste with some water and cook for 4-5 min on med flame and then add the fried chillies and  cook for another 2-3 min till the oil oozes out.
7)Serve hot with Naan/Biryani.

*Cut each mirchi into two if they are too big*

masala vada pulusu

*IMAGE WILL BE POSTED SOON.SORRY FOR THE INCONVENIENCE*

Ingredients:
Masala vadalu - 6-8 (making of vadalu is under snacks category)
Onion - 1 sliced
Tomato - 1 cut into chunks
Tamarind pulp - 1 table spoon
Water - 2 cups
Salt - as per taste
Turmeric - 1 pinch
Red chilli powder - 1 tsp

For seasoning:

Oil - 2 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 5-8

Procedure:

1. Heat oil in a wide pan, when the oil is hot add fenugreek, cumin and mustard seeds.
2. When the mustard seeds start to splutter add the curry leaves
3. Now add the onions and saute them till transperent
4. Add the turmeric powder and mix well
5. Add the tomatoes and cook for 2min.
6. Add the salt and Red chilli powder and mix well.
7. Now add the tamarind paste and water and stir well.
8. Cook on medium flame until the gravy/sauce starts to boil.
9. Then add the masala vadalu and simmer for 3-5min.
10. Switch off and close the pan with a lid. Let the masala vadalu soak well (30min) and absorb the tamarind flavour before serving.
Enjoy the delicious taste of masala vada pulusu.

chintachiguru(Tamarind leaves) pappu

Ingredients:

1 cup Dal
1 cup tamarind leaves(bottled/fresh)
1 small onion
2-3 green chillies
1 tbsp chilli pwdr
salt to taste
1 tbsp Tamarind Juice(optional)
1 tbsp Turmeric pwdr
1 string curry leaves
some coriander leaves

For Seasoning:

Oil,red chillies chana dal,urad dal,mustard seeds,cumin seeds.

Procedure:

1)Take dal,tamarind leaves,green chillies,onion,chilli pwdr,tamarind juice,turmeric pwdr,curry leaves in a pressure cooker and boil.
2)Take a pan in a oil and add seasoning ,fry well and add the cooked dal into it.
3)Sprinkle coriander over it.
4)Serve hot with Rice/chapathi.

vankaya kobbari karam(stuffed Brinjal with coconut pwdr)

Ingredients:

5-6 Vankaya/Brinjal
curry leaves,coriander leaves

For Stuffing:

2 cups Grated coconut
1 tbsp Cumin seeds
2 tbsp Chilli pwdr
Salt to taste

Procedure:
1)Take all the stuffing ingredients in a mixer and mix well.
2)Stuff the above mixture into vankaya/brinjal by splitting into 4 without cutting the edges.

3)Take oil in a pan and deep fry the stuffed brinjal and keep them aside.
4)Sprinkle the left over Stuffing mixture on it.
5)Mix well and njoy with rice and pesala pappucharu.

Pesala(green gram) pappucharu

My mother-in-law's special.I hope you will enjoy the taste by trying this."vankaya kobbari karam" is the combination of this.check veg for the reciepe of "vankaya kobarri karam".
Ingredients:

1  cup Pesalu/green gram
1 onion
1 tomato
3-4 splitted green chillies
1 tbsp Tamarind juice
1 tbsp turmeric
salt to taste
1 tbsp chilli pwdr
1 string curry leaves
some coriander

For Seasoning:

Oil/ghee,chana dal,urad dal,cumin seeds,
mustard seeds,a pinch of hing

Procedure:

1)Fry pesalu/green gram in a pan without oil.
2)Split them by grinding just for a second.
3)Boil them by adding onion,tomatoes,green chillies,chilli pwdr,turmeric in a pressure cooker.
4)Paste the boiled green gram and add some water to it.
5)Add tamarind juice and let the whole mixture boil for 5-8minutes.
6)When it comes to a boil add the seasoning by frying them in oil.ghee.
7)Sprinkle some coriander leaves and enjoy with hot rice.

Stuffed Dondakaya(Tindora/Ivy gourd)

Ingredients:

10 Tindora/dondakaya
For stuffing:
Salt to taste
2 tbsp chilli pwdr
1 cup senaga pappu
1 tbsp cumin seeds

Procedure:

1)Split  tindora into 4 without cutting the edge.
2)Now,grind the senagapappu,cumin seeds,salt,chilli pwdr and stuff into cut tindora.
3)Take a tawa add oil and add the above stuffed tindora and place the lid on it.Let it cook for 10 minutes in a med flame.
4)Mix for a minute carefully without disturbing the shape of the tindora.
5)Serve hot as a side dish with rice,(pappu/rasam/sambar)

chamadumpala(colocacia) pulusu

Ingredients:

Chamadumpalu/colocacia)---10
Tamarind Juice---2 Spoons
Onions-----------1 large(Chopped)
Ripe Tomato-----1 Large(Finely Chopped)
Green Chillies----4 splitted
Sugar------------1/2 Spoon
For Seasoning:

mustard seeds,Fenu greek seeds,Jeera,hing,Curry leaves--To Taste

Procedure:

1)Boil colocacia and set aside .
2) Now in the same pan add the seasoning and then the onions.Allow the onions to fry till transparent.
3)Add the finely chopped tomatoes into the onions.Make the mixture come closer.
4)Add the tamarind Juice along with chiili powder,salt,turmeric pwdr and add some water to it.
5)Make the mixture become thicker.Now add the colacacia to that.
6)Add half a tsp of sugar and cilantro for smell and taste.

Beetroot Rasam

 Ingredients:

Beetroot- 1

Green Chilli- 1

Shredded Coconut- 1 tbsps

Rasam Powder- 1/2 tsp

Tamarind- a small sized ball

Whole Red Chilli - 1

Mustard seeds

Fennel - 1/4 tsp

Salt to taste

Oil- For seasoning

Procedure:
1)Soak tamarind to extract juice.
2)Slice beetroot & cook it.
3)Grind cooked beets with rasam powder & coconut with water.
4)Boil the tamarind extract with salt,turmeric & green chilli.
5)Add the ground mixture & boil for a while.
6)For Seasoning, heat 1 tsp of oil & add fennel seeds mustard seeds & red chilli.
7)When it splutters, pour it over the rasam.

Cauliflower and potato masala

Ingredients:
1 cauliflower, cut into pieces
4 med. potatoes, peeled and cut into pieces
handfull of green peas
1 tbsp ginger garlic paste
1 onion
2 tsp. tomato past,salt to taste
4 tsp. oil
1/4 tsp. turmeric
1 tsp.  coriander powder
1 tsp. chilli pwdr
salt to taste
Cumin seeds
Procedure:
Warm the oil in a med flame in a frying pan with some cumin seeds and fry onion till transparent.Add ginger garlic paste then add green peas.
When very hot, put vegetables and spices in and mix well. Let cook over low heat until tender.
Serve with bread or rice.

Bendakaya(Lady's finger/okra) fry

Ingredients:

10 Bendakayalu/okra with cuts
1 cup grated coconut
1 tbsp chilli pwdr
1 tbsp turmeric pwdr
salt to taste

Procedure:

1)Take a pan with oil and add the okra,salt,turmeric pwdr to it.
2)place lid on top.

Note:Dont mix the okra.

3)Let it cook for 5-6 min.then mix it once.
4)Again let it cook for 5 min.
5)Add chilli pwdr,grated coconut and mix once.
6)Serve with sambar/tomato pappu and rice.
ENJOY......