Chikkudukaya Koora / Valor Beans Curry / Indian Broad beans curry

INGREDIENTS:

1. Valor beans / Chikkudukaya - 1 LB
2. Green chillies - 6 to 7
3. Coconut - 1/4 cup (Shredded)
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/4 tbsp
7. Cilantro or coriander leaves 
8. Salt to taste
9. Oil - 1 tbsp

PROCEDURE:

1. Wash chikkudikayalu (beans), string them and break the pods into pieces. In a pressure cooker add 1 tbsp oil, mustard seeds, cumin seeds and urad dal and fry till mustard seeds starts spluttering. Then add bean pieces and 1 tbsp water and little salt and pressure cook till 1 whistle. Rest the cooker so that all the pressure is released.

2.  Meanwhile in a mixer take green chillies and coconut and make a paste of it. Then remove the cooker lid(If there is any water remaining in cooker heat on above medium heat till all the water evaporates) then and add the coconut-chilli paste and cook for 2 -3 mins. Then add the chopped coriander, adjust the salt and mix the curry nicely. 

3. Now transfer the curry to a serving bowl and serve this curry with hot rice. 

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Talimpu senagalu / Guggillu / Senagala Talimpu

INGREDIENTS:

1. Chick Peas - 2 cups (raw)
2. Onion - 1 (small)
3. Green chillies - 4
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/2 tbsp
7. Oil - 1 tbsp
8. Salt to taste
9. Caustic soda

PROCEDURE:

1. Take chick peas into a bowl and wash them with water. And soak them overnight in water.

2. Take the chick peas in a pressure cooker add sufficient amount of water, pinch caustic soda, little salt. Pressure cook them for 4 whistles. Caustic soda helps you to cook chick peas soft. Then drain the water and keep the chick peas a side.

3. Now in a non-stick pan add 1 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds and urad dal. Once the mustard seeds splutter add chopped green chillies and fry for 1 min. Then add chopped onions and little salt and fry till they are translucent. Now add the boiled chick peas, mix them nicely and saute for 1 min. Adjust salt and turn off the heat.

4. Serve the talimpu senagalu by transferring into a small bowl.

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Challa Pindi

INGREDIENTS:

1. Curd / Yogurt - 2 cups
2. Rice flour - 3/4 cup
3. Onions - 1 (Medium)
4. Green Chillies - 3
5. Curry Leaves - 6
6. Seasoning - (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
7. Channa dal - 1 tbsp
8. Salt
9. Hing - a pinch
10. Oil - 4 tbsp

PROCEDURE:

Chop the onions and green chillies into small pieces and keep them a side.

1. Now in a bowl mix the curd with water and whisk well. To this water add rice flour, salt and mix it into a smooth flow consistency like dosa batter. Taste the mix to check for salt.

Then take a deep non-stick frying pan add oil, when it is hot enough add mustard seeds, cumin seeds, urad dal, channa dal and fry till channa dal turns golden brown color.

Then add hing, curry leaves,green chillies and fry for 1 more min. 

2. Now add the chopped onions, little salt and fry for just 2-3 mins. Don't cook the onions fully, remain the crunchines in onions. Now add the rice flour and curd mix and cook on medium heat by mixing continuously till the rice flour becomes thick and cooked. 

Note: Tastes good when the curd is sour.

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Bendakaya Vepudu / Okra Fry / Bindi Fry

INGREDIENTS:

1. Bendakaya / Okra - 1 LB 
2. Onion - 1 (small)
3. Peanuts - 2 tbsp
4. Red chilli powder - 1 tbsp
5. Salt 
6. Oil

Chop onions and okra and keep them ready for frying.

PROCEDURE:

1. Take a non-stick frying pan add 1 tbsp oil and fry peanuts on medium heat till they are slightly brown in color and keep them a side. In the same frying pan add the chopped onions, little salt and fry them for 3-4 mins till they are transparent.Transfer them into a bowl and keep them a side.

2. Again in the same frying pan add 2 tbsps oil and add the chopped okra, little salt and cover and cook them on medium heat for 7-8 mins by stirring occasionally till they are soft. Then take off the lid and fry for another 3-4 mins. Now add the fried onions and peanuts and fry for another 3-4 mins. Then turn off the stove and add red chilli powder and required amount of salt and mix them nicely.

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Puri Curry / Besan Curry

INGREDIENTS:

1. Potato - 1 (Large)
2. Onion - 1 (Large)
3. Tomatoes - 2 (Medium)
4. Green chilli - 3 or 4 no
5. Besan - 3 tbsps
6. Turmeric powder - a pinch
7. Seasoning- (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
8. Water
9. Salt
10. Oil - 2 tbsp

PROCEDURE:

Wash and peel potatoes and chop potatoes, tomatoes and green chilli into small pieces. Chop onions in the length direction (like the way we chop for pakoda). 

Take a pressure cooker add oil, when oil is hot enough add mustard seeds, cumin seeds, urad dal, turmeric powder, green chillies and fry 1 min. Then add chopped onions and fry for another 2 mins.

Now add all the chopped vegetables and 1 cup water and pressure cook till 2 whistles.

Meanwhile take besan, salt in a bowl and add 1 cup water and mix them nicely without any lumps. (Taste the water to check for salt)

Now take off the cooker lid and add besan water and cook for 1 min on medium heat and mix all of them nicely. (Mix vegetables only after adding besan water)

Cook it on medium heat for 3-4 mins by stirring occasionally till you get desired consistency. If you want curry to be more liquidy you can add more water.

It tastes good with puri / poori and dosa.

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Rava Laddu / Rava Ladoo

INGREDIENTS:

1. Fresh Coconut - 2 cups
2. Sooji Rava - 1 cup
3. Sugar - 3/4 cup
4. Cardamom seeds - 3 no
5. Ghee - 2 tbsp
6. Milk - 1/4 cup
7. Cashews - 2 tbsp

PROCEDURE:

1. Chop the fresh coconut into thin slices and grate them in mixer and mash the cardamom seeds and keep both of them a side.

2. Heat 2 tbsps of ghee in a non stick pan and add the sooji rava and roast on medium heat for 6-7 mins till you get a nice aroma from roasted rava or take the rava in a spoon and touch it with your hand if it is hot, transfer the rava into some bowl. Now in the same pan add the grated coconut and fry for another 2-3 mins. Then add the roasted rava and mix them nicely.

3. Then add the broken cardamom seeds or cardamom powder and mix them well and roast them for 1 more min. Then add the sugar and roast it for 1 more min. Finally turn off the heat and add milk and mix all of them nicely. When the ravva mixture heat is bearable make small balls out of it.

4.  Fry the cashews in 1 tbsp ghee and garnish rava laddu with roasted cashews. (Optional)

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Puri / Poori

INGREDIENTS:

1. Wheat flour - 2 cups
2. Salt - 1/2 tbsp
3. Sugar - 1/2 tbsp
4. Oil - 1 tbsp
5. Water - 1/2 cup

PROCEDURE:

Take wheat flour, salt and sugar in a large wide bowl and mix well. Add 1/2 cup water to the flour slowly while mixing (Dough should not be too hard nor soft). Then add 1 tbsp oil to the dough and again knead it.

Keep a side covered for 30 min to 1 hr and knead it one more time and divide the dough into equal sized small balls and flatten them slightly.

Roll them into circles with the rolling pin dusting little rice flour (Do not dust too much flour to the puris as it will leave black residue in the oil while frying) . The rolled out puris should not be too thin nor too thick. The puris should be of medium thickness.

Spread all the rolled out puris on a paper and cover them with another news paper. (It prevents puris from getting dry).

Take oil in a deep frying pan and heat it, when it is hot enough (drop a small piece of dough into the hot oil, if it comes up immediately then your oil is at right temperature). Then drop the rolled puri from side of the pan into the hot oil. After few seconds, flip it to the other side and allow it to puff and take it out from the pan.

Place them on paper towel to drain excess oil from fried puris. Serve them hot with potato masala curry or besan curry.

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Pop Corn

INGREDIENTS:

1. Pop Corn Kernels - 1/2 cup
2. Oil - 3 tbsp
3. Salt to taste

PROCEDURE:

Take a deep non stick pan add oil and heat it on medium heat. 
When the oil is hot enough add little salt and pop corn kernels into the oil and mix them nicely (Make sure all the popcorn kernels are coated with oil) and cover the pan.

Cook them on medium heat till all the pop corn starts popping. 
Once the popping slows down to several seconds between the pops, turn off the heat and remove the pan from stove. Take off the lid and enjoy your pop corn.

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Aratikaya Antu Pulusu / Aratikaya Bellam Koora

INGREDIENTS:

1. Aratikaya / Plantain - 2 
2. Tamarind - 1/4 cup 
3. Rice Flour - 1 tbsp
4. Jaggery - 1/4 cup mashed
5. Red chilli powder - 1/2 tbsp
6. Hing - a pinch
7. Curry leaves - 4
8. Seasoning - (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
9. Salt to taste
10. Oil - 2 tbsp

PROCEDURE:

Take plantains peel and wash them and chop into small cubes and place them in water. (The chopped plantain won't change its color if you keep them in water).

Now take a pressure cooker add oil, mustard seeds, cumin seeds, urad dal, hing and curry leaves and fry them till mustard seeds starts spluttering. Then add chopped plantain, little bit salt and 2 tbsps water and pressure cook them for 1 whistle.

Meanwhile take a micro safe bowl add tamarind, little salt and 1/2 cup water and cook them in microwave for 1 min. Then mash the tamarind and take out the pulp and make a juice.

To that tamarind juice add 1 tbsp rice flour, red chilli powder, salt and mix all the ingredients well and keep aside.

Now open the pressure cooker and add the above prepared juice, jaggery and mix them nicely and cook on medium heat for 6-7 mins until you see the desired consistency.

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Broccoli Curry

INGREDIENTS:

1. Broccoli florets - 2 cups
2. Coriander powder - 1 tbsp
3. Red chilli powder - 1/2 tbsp
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/4 tbsp
7. Salt to taste

PROCEDURE:

Wash broccoli and cut them into small florets. Take a pan and add 2 tbsp oil, mustard seeds, cumin seeds and urad dal and fry them till urad dal turns golden brown color.

Then add the broccoli florets, little bit salt and cover and cook on medium heat for 8-10 mins until it cooks fully and becomes soft.

Then add coriander powder, red chilli powder, salt and mix them nicely and cook on low heat for another 3-4 mins. 

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Potato Fry

INGREDIENTS:

1. Potatoes - 2 (Large)
2. Red chilli powder - 1/2 tbsp
3. Salt to taste
4. Oil - 4 tbsp

PROCEDURE:

Take a non-stick frying pan add oil, when the oil is hot enough add the chopped potatoes and 1/4 tbsp salt and cover and cook them on above medium heat for 8-10 mins by stirring occasionally.

Remove the lid and check the potatoes (the potato should be soft and break easily when press with spoon). If they are cooked take off the lid and fry them on medium heat for 12-15 mins by stirring for every 2-3 mins. (Make sure they don't stick to pan).

Then turn off the stove and add red chilli powder and salt and mix them well. Serve them hot with white rice.

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Tomato Pappu Charu

INGREDIENTS:

1. Tomato - 2 (Medium)
2. Onion - 1 (Small)
3. Potato - 1 (Small)
4. Green Chillies - 2
5. Toor Dal - 2 cups
6. Jaggery - 1/4 cup
7. Tamarind - 1/2 cup 
8. Seasoning ( Mustard seeds, cumin seeds, urad dal) - each 1/4 tbsp
9. Hing - 1/4 tbsp
10. Red chilli powder - 1 tbsp
11. Curry leaves -5
12. Salt to taste

PROCEDURE:

1. Take toor dal and wash it 3 times with water. Then take a pressure cooker and add the washed toor dal and 2 cups of water. (1 cup toor dal = 2 cups water). Pressure cook for 4 whistles. Remove the cooker lid after all the pressure is gone. Then mash the dal with spoon and keep it a side.

2. Take tamarind in a microwave safe bowl and add 1 cup water and little bit salt. Heat it in microwave for 2 mins. Then take the bowl out and keep it a side for 5 mins and let it cool. When it is cold enough mash it with your hand and take the tamarind juice out of that pulp. (if you need add some more water)

3. Now take a deep pan and add 2 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal, hing, curry leaves and fry till the urad dal turns golden brown. Then add green chillies and chopped onions and fry them for 1 min.

4. Then add the tamarind juice, 6 cups of water, chopped tomato, potato, jaggery, red chilli powder, salt and mix them well and bring them to boil. Taste the water to check for salt, jaggery and chilli powder. Then to it add the mashed toor dal and simmer it for 10-15 mins. 

5. Turn off heat and serve the pappu charu with hot white rice.

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Mulakkada Pappu Charu / Drumstick Pulusu

INGREDIENTS:

1. Mulakkada (Drum Stick) - 2
2. Onion - 1 (Small)
3. Green Chillies - 2
4. Toor Dal - 2 cups
5. Jaggery - 1/4 cup
6. Sugar - 1/2 tbsp
7. Tamarind - 1/4 cup 
8. Seasoning ( Mustard seeds, cumin seeds, urad dal) - each 1/4 tbsp
9. Hing - 1/4 tbsp
10. Red chilli powder - 1 tbsp
11. Curry leaves -5
12. Salt

PROCEDURE:

1. Take toor dal and wash it 3 times with water. Then take a pressure cooker and add the washed toor dal and 2 cups of water. (1 cup toor dal = 2 cups water). Pressure cook for 4 whistles. Remove the cooker lid after all the pressure is gone. Then mash the dal with spoon and keep it a side.

2. Take tamarind in a microwave safe bowl and add 1 cup water and little bit salt. Heat it in microwave for 2 mins. Then take the bowl out and keep it a side for 5 mins and let it cool. When it is cold enough mash it with your hand and take the tamarind juice out of that pulp. (if you need add some more water)

3. Now take a deep pan and add 2 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal, hing, curry leaves and fry till the urad dal turns golden brown. Then add green chillies and chopped onions and fry them for 1 min.

4. Then add the tamarind juice, 6 cups of water, mulakkada pieces, jaggery, sugar, red chilli powder, salt and mix them well. And bring the mixture to boil. Taste the water to check for salt, jaggery and chilli powder. Then to it add the mashed toor dal and simmer it for 10-15 mins. 

5. Turn off heat and serve the pappu charu with hot white rice.

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Green Beans Curry

INGREDIENTS:

1. Green Beans - 1 LB
2. Onion - 1 small
3. Coconut - 1/2 cup (Shredded)
4. Seasoning (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
5. Dalia Split - 1/2 cup
6. Red Chillies - 4
7. Salt

PROCEDURE:

Wash and chop green beans into small pieces. Take them in a microwave bowl add water (Beans should fully immerse in water).  Cook them in microwave for 12-13 mins till beans are very soft.

Take dalia split, red chillies and 1/4 tbsp salt in a mixer and make them into fine powder and keep aside. Then take the chopped fresh coconut into mixer and grate it. ( You can also use frozen shredded coconut.

Now take a non-stick pan add 2 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal and fry till the mustard seeds starts spluttering. 

Then add chopped onions and little bit salt and cook them till the onions are transparent.

Now add the microwave cooked beans and cook for another 2-3 mins. Then add the shredded coconut powder and mix well and cook for another 2 -3 mins.

Finally add the dalia split powder and very little salt (as per your taste) and mix all the ingredients well and turn off the stove.

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Goduma Rava Upma / Wheat Rava Upma

INGREDIENTS:

1. Goduma Rava - 1 cup
2. Onion - 1 small
3. Green Chillies - 2
4. Ginger - 1 inch piece
5. Mustard seeds - 1/4 tbsp
6. Cumin Seeds - 1/4 tbsp
7. Channa Dal - 1 tbsp
8. Salt to taste

PROCEDURE:

1. Take a pan add 3 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, channa dal and fry till channa dal turns golden brown color. Then add chopped green chillies, finely chopped ginger and fry for 1 min. Then add the chopped onions and little salt and fry till onions turn transparent. Salt brings the moisture out and helps to cook faster. 

2. Then add 2 cups of water ( 1 cup rava = 2 cups water), salt and bring it to boil. Taste the water to check for salt. Now add goduma rava to boiled water and mix it well. Then cover and cook on medium heat for 7-8 mins by stirring occasionally till the goduma rava is fully cooked. Turn off the heat and transfer the upma into bowl.

3. Serve hot with sugar or pickle or chutney or any side dish of your choice.

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Potato Bajji / Aloo Bajji

INGREDIENTS:

1. Potatoes - 1 Large
2. Besan - 2 cups
3. Rice flour - 1/2 cup
4. Caustic Soda - a pinch
5. Red Chilli powder - 1 tbsp
6. Salt to taste
7. Oil

PROCEDURE:

Take potato wash and peel it. Then slice the potato into thin slices with a knife or slicer and keep them aside.

In a bowl take besan, rice flour, caustic soda, red chilli powder, salt and mix all the ingredients with water and make a medium consistency batter. The batter should not be too thick or too thin. Knead the batter with spoon for at least 5 mins to get nice puffy bajji. Taste the batter to check for salt and chilli powder.

Now take a frying pan add oil and heat it. When the oil is hot enough dip the potato slice in the batter and drop it gently into the oil. Deep fry till they turn golden brown color.

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Potato Kurma

INGREDIENTS:

1. Potatoes - 2 Large
2. Onion - 1
3. Tomatoes - 2 (small)
4. Green Chillies - 4
5. Ginger Garlic paste - 1 tbsp
6. Cinnamon stick - 1
7. Cardamom - 1
8. Bay leaves - 2
9. Garam Masala powder - 2 tbsp
10. Black pepper powder - 1/4th tbsp
11. Shredded coconut - 2 tbsp
12. Curd - 1/2 cup
13. Red chilli powder - 1/2 tbsp
14. Salt to taste
15. Seasoning seeds (Mustard seeds, Cumin seeds, Urad dal)
16. Cashew nuts - 1 tbsp

PROCEDURE:

Chop the potatoes into large cubes and half boil them in a microwave or pressure cooker.
Then take a pan add 3 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal and cashew nuts and fry till the cashews turn golden brown. 
Then add ginger garlic paste, cinnamon stick, cardamon, bay leaves, black pepper powder, green chillies and fry for 2 mins.
Then add chopped onions and salt and fry them till the onions turn transparent.
Then add chopped tomatoes, garam masala powder and mix all the ingredients well. Cover and cook till tomatoes are soft.
Once the tomatoes are well cooked add half boiled potatoes, red chilli powder, shredded coconut, salt and curd to it. Cover and cook till the potatoes are fully cooked for about 10 to 15 min on medium heat by stirring occasionally.

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Kobbari Louz / Kobbari undalu / Kobbari Bellam Laddu

INGREDIENTS:

1. Coconut - 3 cups
2. Jaggery - 1 cup
3. Ghee - 2 tbsp
4. Cashews - 1 tbsp (Optional)

PROCEDURE:

1. Take fresh coconut and grate it in mixer and keep aside. Now take jaggery and mash it with some weight or peel it into thin layers with a peeler.

2. Then take a non-stick pan heat it and add the grated fresh coconut and jaggery. Mix them well and fry on medium heat till all the jaggery melts and combines with coconut. At this point you will get nice aroma. Fry for 2-3 more mins then add ghee and fry for 2 mins. Now turn off the stove and let the kobbari louz to cool for 10 min. When it is cold enough to handle with your hand, make balls of it.

3. Fry the cashews in ghee and decorate each kobbari louz ball with one fried cashew.

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Lemon Iddiyapam / Lemon Sevai

INGREDIENTS:

1. Iddiyapam - 250 gms
2. Lemon - 2
3. Green chillies - 5
4. Mustards seeds - 1/2 tbsp
5. Cumin seeds - 1/2 tbsp
6. urad dal - 1/2 tbsp
7. Channa dal - 1 tbsp
8. Peanuts - 2 tbsp
9. Cashew nuts - 1 tbsp
10. Hing - 1 pinch
11. Curry leaves - 4
12. Salt to taste

PROCEDURE:

Take water sufficient enough to soak raw iddiyapam in a deep pan. Add 3 to 4 drops of oil to water and bring to boil. When the water reaches its boiling point turn off the stove and add the iddiyapam to the boiling water. And close the pan with lid for 4 mins. Then remove the lid and check whether the iddiyapam is boiled or not. Iddiyapam should break if you press it in between your fingers.

Then remove all the hot water and spread the cooked iddiyapam on a wide plate. Lets cool the iddiyapam for 10-15 mins.

Now take a frying pan add 3 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal, channa dal, hing, peanuts and fry for 1-2 mins. Then add cashew nuts, green chillies and curry leaves to it and fry till the cashews and peanuts turn into golden brown color.

Then add this seasoning to the boiled and cooled iddiyapam. Then add the required amount of salt and lemon as per your taste and mix all the ingredients well. 

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Mixed Vegetable Curry

 INGREDIENTS:

1. Potatoes -2 small
2. Tomatoes - 2 small
3. Brinjal - 1 small
4. Carrot - 1 Big
5. Onion - 1 small
6. Tindora / Dondakai - 6 
7. Cilantro
8. Seasoning seeds - (Cumin seeds, Mustard seeds, Urad dal)
9. Red chilli powder - 1 tbsp
10. Salt to taste

PROCEDURE:

1. Chop all the vegetables into small pieces and keep them a side. Keep the chopped brinjal pieces in water so that they don't become bitter. Now take a pressure cooker and add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urad dal to it. When mustard seeds start spluttering add chopped onions, little salt and fry them for 2-3 mins.

2. Then first add chopped potatoes, carrots and then add tindora, tomatoes and finally on the top add brinjal. Keep potatoes, carrots and tindora in the bottom because they need more heat then tomatoes and brinjal. Now add red chilli powder, salt and cook them by adding 1/2 cup of water for 5 - 6 whistles. Then remove the cooker lid and check for salt and red chilli powder. Then add chopped cilantro and mix the curry well.

3. Serve this mixed vegetable curry with roti or chapati.

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Biyyapu Rava Upma / Rice Rava Upma

INGREDIENTS:

1. Rice rava (Broken rice) - 2 cups
2. Green chillies - 2
3. Moong Tal - 2 tbsp
4. Mustard Seeds - 1/2 tbsp
5. Cumin seeds - 1/2 tbsp
6. Channa Dal - 1 tbsp
7. Salt to Taste 
8. Oil - 4 tbsp

PROCEDURE:

1. Take Moong dal in a microwave safe bowl and wash it water. Then cook in microwave for about 2 mins by adding enough water. Ensure all the moong dal is immersed in water. Keep it a side.

2. Take a deep non stick pan and add oil, when the oil is hot enough add mustard seeds, cumin seeds, channa dal and fry them for 1 min. Then add chopped green chillies and for 1 more min.Then add 4 cups of water, salt and microwave cooked moong dal and bring water to boil. At this point taste the water to check for salt.

3. When the water reaches boiling point add the rice rava, mix all the ingredients well. Cover and cook on medium heat for about 10 min by stirring in between until rice rava is cooked well.

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