Tomato Majjiga Pulusu

Ingredients:

2 cups curd / yogurt
3 tsp Besan flour
Salt to taste
1/4 tsp Turmeric (Haldi powder)
3-4 small tomatoes
2 green chillies (slit)
Water (2-3 cups approx)

For seasoning:
1 tsp oil
1 whole red chilli (broken)
1/2 tsp mustard Seeds
1/4th tsp methi seeds
1/4th-1/2 tsp Chili Powder (Red Chili Powder)
1/2 tsp dhaniya powder
Big pinch of hing
1 tbsp coriander leaves (Chopped)
1 clove garlic (small, crushed)

Method:

Beat curd with little water into buttermilk and keep aside. Mix besan with little water (into batter, without lumps) and keep aside. In a deep sauce pan boil tomatoes until cooked but firm, remove from heat and completely cool down. Remove the skin and crush the cooked tomatoes. In the same pan on medium low heat stir in buttermilk, besan mixture, turmeric, salt, green chillies, 1/8th tsp methi seeds and water ( I usually add 2 cups at first) and cook. Allow it to thicken, stirring it often, to stop it from boiling over. Simmer on low heat. Remove after it is well blended. In small pan heat oil on low flame, add red chilli, mustard seeds, remaining methi seeds and hing, allow mustard seeds to crackle, now add dhinaya powder, chilli powder and fry for 1/2 minute. Remove from heat, stir the seasoning into buttermilk mixture and mix well. Adjust the seasoning, add crushed garlic and garnish with coriander leaves and remove from heat.

Maavidikaya Menthi Mukkalu(Mamidikaya)

ingredients:

green mango-1
fenugreek-1tsp
musterseeds-1tsp
asafoetida-1tsp
salt-to taste
red chilles-4


Method:

Make sure the mangoes are sour. Peel and cut mangoes into small pieces. Fry menthulu(fenugreek), mustard seeds and red chillies without oil till the mustard seeds splutter. Cool and grind into a smooth powder. Add this powder, salt, turmeric and jaggery to the raw mango pieces and mix well. Heat a little bit of oil. Add inguva(hing / asafoetida) to it and mix this oil with the mango pickle. It is ready to eat.

Arati Puvvu pakora(Banana Flower)

Ingredients:

2 banana flowers
50 gm rava, 50 gm rice flour
50 gm gram flour
10 gm chilli powder
5 gm dhaniya powder
Salt to taste
5 gm ginger-garlic paste
1 tsp asafoetida

Method:

Clean and wash banana flowers and mix the ingredients well. Heat oil and fry like crispy pakodis. Serve hot garnished with coriander and curry leaves.

7 Cups Sweet

Ingredients:
1 cup gram flour (besan)
1 cup sugar
1 cup milk
1 cup water 1 cup coconut, grated 1 cup ghee
1 cup mixed nuts (Cashews, Almonds and Raisins) 1 tsp. cardomom powder
Method:
Heat little ghee in a pan, break the cashews and almonds to a small pieces.
Fry raisins and nuts till light brown. Remove from heat and set aside. Place sugar, water and milk in a heavy-based sauce pan over a medium heat.
Boil until it forms a syrup, add little ghee to it. Add gram flour, coconut and stir constantly on a medium flame until you get a thick consistency. Add nuts, cardamom powder and mix well.
Again add some more ghee. After mixture separates from bottom of the container, take out the mixture and spread into a greased tray. Cut into squares or triangles. Let it cool.

Carrot Kurma

Ingredients : Carrots - 250 gms Onions - 2 Tomatoes - 3 Ginger Garlic paste - 1 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Clove - 1 Cinnamon - 1" Salt to taste Oil - 1 tbsp Coconut paste - 2 tbsp Coriander leaves few
Method : Clean and chop carrots to small pieces. Chop Onions, Tomatoes. Heat Oil in a cooker, add onions, ginger garlic paste. Cook till onions are brown. Then add tomatoes, add salt, Once its soft and well cooked, add chilli pw, coriander pw, turmeric pw. Cook on high flame and simmer for 5 mins till the oil comes out. Then add carrot, fry for few mins. Then add coconut paste and water. Cover with lid and pressure cook it for 2 whistles. Remover and cook if excess water. Garnish with Coriander leaves.

Butter Dosa

Ingredients:
Rava 4 cups
Urad dal 1 cup
Curd 1 tbsp
Onion 2
Green chilly 4
Coriander leaves
1 tbsp Salt
Butter

How to make butter dosa:

Soak urad dal for 3-4 hours and then grind to a fine paste. Mix rava,curd,grind urad dal and salt. keep aside for 5-6 hours. Chop coriander leaves,onion and green chilly finely. Mix in above batter.add water if necessary. Heat tava,spread butter. Pour batter and spread clockwise immediately. Cook on low flame.spread butter around the dosa. After 2-3 min remove from the heat. serve with peanut chutney or coconut or allam chutney chutney

Poppy seeds (Gasakasa) payasam

Ingredients:
Poppy seeds 1\2 cup
Sugar 1 cup
milk 1 cup
coconut paste 1 cup
cashews
pista
badam



Method:

Soak 1\2 cup of poppy seeds in water for 3 hours and grind into a nice paste in blender. Add the sugar,coconut, and milk. Stir well and boil upto 15 minutes. Add ghee fried cashews and pistas for delicious taste.

Karela masala

Ingredients :
3 medium sized karele 2
green chillies 1
small cup tamarind juice or 2 tbsp amchoor powder Grated ginger ½ tomato,
chopped Curry leaves
Fresh coriander leaves
½ tsp each mustard & cumin seeds Sour buttermilk to soak karele
1 tbsp sugar
1 ½ tsp red chilli powder
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp garam masala
2 to 3 pinches asafetida
Salt to taste
1 tbsp oil
Procedure : Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash, sprinkle liberally with salt. Keep aside for 1 hour. Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir. Mix all dry masalas in ½ cup water to form a paste, add to pan. Cook till oil separates, add karele slices. Stir, add sugar. Stir and simmer for 3-4 minutes. Garnish with chopped coriander. Serve hot.

Bisi Bele Bath

Ingredients: 1 1/2 Cups Toor Dal

1 1/2 Cups Rice (Sona Masouri or Basmati)

Onions | Potatoes | Peas | Carrots | Beans | Green Pepper

(any combination about 1 1/2 cups) cut into large pieces

Paste

1 tbsp Coriander Seeds (or Powder)

3-4 Red Chilies (or 1-2 tsp Red Chili Powder)

1" Piece of Cinamon

1/2 Coconut or 1/4 Copra or 1/2 cup of Coconut Powder

1 Lemon sized ball of Tamarind (or 3 tsp of Paste)

Masala's

2 tbsp Sambhar Powder or Bisi Bele Bath Powder

Salt to taste

Method:

1. Pressure cook the Rice and Dal together with 3 cups of water

2. Dry Roast (no oil) the Coriander, Chilies and Cinamon till slightly darker brown (get a nice smell from the Coriander).

3. Grind the roasted ingredients with the Coconut and tamarind to make a paste (mix powder and paste versions for quicker results)

4. Make a seasoning of Mustard Seeds, 1/4 tsp Haldi and a pinch of Asafoetida in 2 tsp of oil and cook all diced Vegetables for abt 10 min (till soft)

5. Add the Paste and the Rice/Dal mix and the Sambhar Powder. Add 1 cup of water and mix well.

6. Cook on a low flame, mixing often for about 10 mins. The consistency must be mushy.

Optional

Add about 2 tbsp of Ghee to get a more rich Bath.

Fry 50 gms of Cashew pieces in Ghee to top off the dish.

Kachori

Ingredients:

500g all-purpose flour (maida)
100g ghee or butter
A pinch of cooking soda
Salt to taste
50g green gram, boiled & drained
50g Bengal gram flour
1/4 tsp coriander powder
1/4 tsp chili powder
A pinch of turmeric
A bunch of cilantro, chopped
A bunch of mint leaves, chopped
1/2 tsp dry mango powder (aamchur)
5g fennel seeds
Oil for frying

Method:

1. Sieve the flour along with salt and cooking soda. To this, add ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained and cooked green gram, Bengal gram flour, chili powder, coriander powder, turmeric, dry mango powder and fry for few minutes.
3. Also add chopped cilantro, mint leaves, salt and cook for few more minutes. When done, remove from heat and keep aside.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the above mixture.
5. Seal the edges with the same dough and press the ball a little to oval shape. Repeat the process for the remaining balls and keep aside.