Egg-Drumstick (Saragwa) Curry

Ingredients:
1. Eggs – 3
2. Drumstick – 3
3. Tomato- 3
4. Onion- 1
5. Ginger- a small piece
6. Garlic- 10 flakes
7. Mustards – 1 spoon
8. Chilly powder- 1 and ½ spoon
9. Turmeric powder- ½ spoon
10. Oil – 3 spoons
11. Salt as per taste.

Method:
1. Boil eggs and peel them and keep them aside.
2. Chop onions,tomatoes and drumsticks and keep them aside.
3. Take pan and add oil.
4. Add eggs and fry them till they turned golden brown and keep them aside.
5. Add mustards,oinions,ginger,garlic and fry them till onion turned brown
6. Add chopped tomato and cover the dish.
7. When tomato is cooked well, add drum sticks.
8. Add salt ,turmeric powder,chilly powder and cover the dish.
9. After five minutes add enough water and cover the dish.
10. Let it cook on medium flame till drumstick cooked well.
11. Add eggs and sauté well
12. Let it cook for 3 minutes.
13. Serve hot with plain rice.

Dondakaya Kura

Ingredients:
Dondakayalu (Tindora) - 15- 20
Onions (cut lengthwise) - 2 medium or 1 large Ginger, Garlic Paste - 1-2 table spoons
Garam masala - 2 table spoons
Turmeric - 1/2 table spoon
Red Chilli Powder - 1 table spoon
Red Chillies - 4-5
Jeera - 2-3 table spoons
Kuskus (Gasagasalu) - 2-4 table spoons
Coconut Scraped(fresh or frozen)
Curd - 2-5 table spoons
Salt to taste

Method :
Cut Tindora lengthwise or as you cut it for the dondakaya masala curry. Deep fry them in oil and drain it on kichen tissue, so that it absorbs all excess oil. As you do this you can prepare for the gravy on the other side. Gravy paste: Take a small pan. fry coconut shredded, jeera, red chillies, kuskus for 3-5 minutes on low flame. or until cocunut color changes slightly. Turn off the stove and grind the above with water to make a smooth paste. Gravy paste is ready. Take a vessel, and add little oil in it. Add mustard seeds and let it splutter. add a small pinch of jeera and then add ginger garlic paste. let it fry for few seconds. Then add chopped onions. fry them until the onions turn light brown or transparent color. Then add the above gravy paste and let it heat for 10 minutes atleast. stir the above in regular intervals. once the paste is cooked then add fried tindora, turmeric, garam masala, Red Chilli Powder to the above. let it cook for 5-7 minutes. Dondakaya kurma is ready. This can be served with Rice or Roti.

Pappu Pulusu

Ingredients:

• Split Mung Dal (yellow, without skins) 1 cup
• Onions, 2 (big size)
• Sunflower oil, 2 tablespoons
• Red Chilies, 2
• Chana Dal, 1\2 tea spoon
• Urad Dal, 1\2 tea spoon
• Pulusu Podi*, 1\2 tea spoon
• Tamcon** ( Tamarind paste), 1 teaspoon
• Mustard seeds, 1\4 tea spoon
• Sugar, 1 teaspoon
• Salt, 1 teaspoon
• Green chilis, 1
• Curry leaves, 4 or 5
• Coriander leaves (chopped), 2 tablespoons
• Asafoetida, 1 pinch
• Termaric powder, 1 pinch

Method:

Boil 1 cup of Mung Dal with 2 cups of water till the dal becomes soft.

Keep it separately and do the following:

Cut the 2 onions into small pieces.

Fry 1\2 teaspoon of Chana dal, 1\2 teaspoon of Urad dal, 2 red chilis (cut into pieces) 1\4 teaspoon Mustard seeds and the pinch of Asafoetida in 2 tablespoons sunflower oil on a low fire till they turn light brown.

Add the onion pieces and fry for a while till the onions are cooked.
Add to this one cup of water 1 tea spoon salt, a pinch of turmeric powder, one green chili cut into 2 or 3 pieces, 4 or 5 curry leaves and the coriander leaves. Cook for 5 minutes.

Add 1 tea spoon Tamcon (Tamarind concentrate) or the 1\2 cup of tamarind extract prepared by you, 1\2 teaspoon PULUSU PODI and 1 teaspoon sugar. Boil for 10 minutes on a low fire.

Add the boiled Mung dal to the above. Mix well and boil for another 5 minutes. Keep stirring while boiling.

This is a thick soup not as liquidy as Sambar. It is ready to be served with cooked rice or Chapati

Thotakura pappu

Ingredients: Amaranth - 1 bunch,
Toor dal - 1 cup,
Tamarind juice - 1 tbsp,
Tomato chopped - 1,
Fenugreek seeds - 2 tsp,
Chillies, red dry - 4,
Asafoetida - 1/2 tsp,
a pinch of turmeric
Green chillies - 3,
Salt to taste,
Mustard and
cumin seeds - 1 tsp,
Curry leaves - 5,
Coriander to garnish,Garlic - 1 clove.
Method:

• Pressure cook toor dal, turmeric, tomato, amaranth and 1 tsp of fenugreek seeds. Keep aside.
• When it is safe to open the pressure cooker, remove the lid and place on stove top with medium heat. Add tamarind juice, and keep stirring.
• Meanwhile heat 1 tbsp of ghee or oil and add mustard seeds, cumin seeds, asafoetida, chopped garlic. Then add curry leaves, red chillies and fenugreek seeds. When the mustard seeds are done remove and add it to the dal above.
• Add salt and garnish with coriander. Serve hot with ash gourd or rice fritters.

Masala Cookies

You will need:
All purpose flour or maida - 1 cup
Butter - 1 stick or 1/2 cup
Baking powder - 1 tsp
Salt to taste
about 1 tsp of sugar to taste (optional)
5 green chillies - chopped or minced fine
a few sprigs of cilantro chopped fine
a few curry leaves chopped fine
1 tsp grated ginger
Curds or Plain yogurt - 2 tbsp


Method: In a mixing bowl, mix the flour, salt, sugar and baking powder. Thaw the butter into a soft consitency at room temperature. Add the butter to the flour mixture and slowly mix with your finger until the hwole flour mixture is crumbly. Then add the chopped chillies, cilantro, ginger and curry leaves. Blend in with the flour mixture wiht your hand. Then add the yogurt and mix everything into a thick dough. Do not knead a whole lot. Cover with a lid and let sit for about 10 minutes. Then make small rounds and flatten between your palms into cookies. Place on a greased baking sheet and bake in a pre-heated convection oven at 375 F for about 20 to 25 minutes. Cool on a cooling rack. Can be served warm or can be stored in a air-tight container to be served later.

Patoli

For the dal mixture:

½ cup channa dal
¼ cup Moong dal
6 red chillies
a small piece of ginger
¼ tsp jeera

Soak the above dals in water for about ½ hour. Drain. Combine the dals and the rest of the above ingredients and gring to a coarse paste in a mixer. Make little balls and steam in an idli pan or a regular dish for about 10 minutes.

For the Patoli:

4 cups Chopped Chikudukaya or Broad Beans (you may substitute this with chopped green beans, chopped Aratikaaya or plantain or chopped cluster beans or gorchikudukaya or mattikaya)
1 onion - chopped fine
1 pinch of turmeric
salt to taste
2 tbsp fresh grated coconut
For the seasoning:
2 tsp Oil
1/2 tsp Mustard seeds
1 tsp urad dal
1 tsp channa dal
a few curry leaves

Method:In a pan, heat the oil. Season with mustard seeds and the dals. Add the curry leaves and saute for a minute. Then add the chopped onions and saute till soft. Then add the chopped vegetable. Add a pinch of turmeric and salt to taste. Mix well. Add about 1/2 cup of water and cook covered with a lid until tender or until all the water has evaporated.Meanwhile, crumble the dal lumps into a coarse powder. In another pan, heat some oil. Add the crumbled dal lumps and saute, stirring in between for about 10 minutes on a medium flame. The dal mixture should be cripy a bit at this point.Once the vegetable is cooked, add the sauteed dal mixture and mix well. Leave on stovetop for about 5 minutes. Garnish with fresh grated coconut and serve hot.

Jeera Rice

Ingredients:

Jeera/ Cumin seeds 2tbsp
red chillies 1-3
pure ghee 1tsp
salt to taste
Boiled rice 3-4 cups

Method of preparation:

With little ghee fry red chillies for few seconds. Remove from stove and add jeera. Cool it to room temperature and grind in to fine powder. Mix the jeera powder with rice and a drop of ghee.

Pepper Rice

Ingredients:

Rice 2 cups
Peppercorns 30
Curry Leaves 40
Sesame Seeds 4 tbsps
Salt to taste

Talimpu:

Urad Dal 2 tbsps
Mustard Seeds 1 tbsp
Oil 2 tbsps

Method :

Heat pan on medium heat without adding any oil.
Add peppercorns, sesame seeds and curry leaves.
Roast them for 3-5 minutes and cool them down to room temperature.
Once cooled, grind them into fine powder along with salt and keep aside.

Wash the rice thrice and cook in 4 cups of water.
Mix thoroughly the above powder into rice along with little ghee.

Heat oil in a pan, add urad dal and mustard seeds.
When mustard seeds almost stop spluttering, add curry leaves and remove from heat.
Pour onto above pepper rice and give it a quick stir.
Serve with any raita.

Aratikaya-Pesara Pappu (moongdaal)Curry

Ingredients:
arati kayalu -3
pesara pappu-8 tbs
turmeric powder
chilli powder
for seasoning:
onions -1garlic-2 cloves
ginger-small piece
jeeramusterd seedsred
chillis -2
curry leaves
oil.

Procedure

1. take a small cooker or vessel to boil the aratikaya and pesarapappu.
2. if u use cooker put them for only one pressure.
3. take a pan ,pour 4 tbs of oil and put on the stove ,add seasoning ingradiants in that fry until onions become thin(complete brown).
4. then add these aratikaya and pesara pappu ,salt,turmeric powder,chilli powder
5. stir it for two times. after 10 mins take off from the stove.
6. if u have home made masala powder ,u can add it when u r adding salt and chilli powder.
7. curry will be ready to serve.