Kaju Pakoda

Ingredients:

1/2 cup Kaju (Cashews)
2 tbsp besen (Gram flour)
1 tsp rice flour
1 tbsp Ginger garlic paste
1 tbsp finely chopped mint
1 tbsp finely chopped coriander leaves
3 green chilies chopped
Curry Leaves few
1 tsp jeera
2 tsp red chili pwd
1 tsp Dhania crushed corsely
1 tsp baking soda
Salt according to taste
Oil for deep-frying

Method:

1. Mix all the ingredients except oil.
2. Take 11/2 tbsps of warm oil and add to the above mixture.
3. Now the mixture looks dry and lumpy, mix it thoroughly.
4. Take some warm water; now add it to the above mixture, spoon by spoon to make a dough thicker than a chappthy dough, as if it looks crumbly.
5.Heat oil in a kadai (deep frying pan); drop the besen mixture (uneven shapes) take a big lump in the hand and with the help of fingers drop little by little in the hot oil for deep-frying.
6.Fry it on medium flame till light golden brown.
7.Serve hot with tomato sauce.
7. Cool it and store it in an airtight container.

Egg Bhurjee

Ingredients:-

1. 6 eggs


2. 1 medium sized tomato chopped finely


3. 2 green chillies chopped finely


4. 1 medium sized onion chopped finely


5. 1/2 tsp. cumin powder


6. 1/2 tsp turmeric powder


7. 1/2 tsp chilli powder


8. 1/2 tsp mustard seeds


9. salt to taste


10. 2 tblsp oil

Method:-

• Break eggs in a bowl, add salt and lightly beat it to form a mixture.


• Heat oil and splutter the mustard seeds in it.


• Fry the onion in it until lightly browned.


• Add in the chillies and tomato and let it simmer for 5 minutes.


• Add turmeric, cumin powder, chilli powder and heat it for a minute.


• Finally, add the eggs and stir.


• Heat it on a low fire until set.


• Remove from fire and garnish it as you please.

Tomato Perugu Pachadi

Ingredients:

2 large red ripe tomatoes, chopped
1 finely chopped onion (optional)
1 chopped green chilli
1 1/4 cups curd
1 tbsp coriander leaves
pinch of turmeric pwd
salt to taste
1 tsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds
pinch of cumin seeds (optional)
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil

Method:

1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.
3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.
4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis.

Potlakaya Perugu Pachadi

Ingredients:
choped boiled potlakaya: 1 bowl
curd: 1 cup
green chillies: 6
ginger: 1 inch
turmaric powder: 1/4 tsp
salt
coriander leaves
for popu:
oil: 2 tsp
red chilli: 1
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
curry leaves
Method:
squeeze and remove water from potlakaya and keep aside grind to paste- green chillies and ginger and keep aside take curd in a bowl add salt, turmaric, green chilli ginger paste and potla kaya for thalimpu: heat oil in a pan add red chilli, mustard seeds, cumin seeds and let them splutter and add chana dal, urad dal and curry leaves and remove from fire add perugu pachadi to popu add coriander leaves

Chukkakuura pickle

Ingredients: 3 big bunches chukka kura (greens), washed and chopped fine
3-4 green chillis
2 tsps cumin seeds
3-4 garlic cloves
For seasoning:
1/2 tsp mustard seeds 1/2 tsp cumin seeds (optional) 1 tsp split black gram dal (urad dal/minapappu) 1 tsp channa dal (senaga pappu)- optional 1-2 dry red chillis few fresh curry leaves 1 tsp oil

Method: 1 Heat one tsp oil in a pan, add green chillis and fry on medium heat for 3-4 mts. Remove from pan and cool. 2 In the same pan, add the chopped greens (drizzle some oil if necessary) and saute for approx 5 mts or till the leaves wilt and rawness disappears. Turn off heat and cool. 3 First grind the cumin seeds, garlic and sauted green chillis till almost coarse. Add this ground mixture and to the stir fried greens along with salt and combine well till it appears like a paste. (you can use your hands) 4 Heat oil in pan for seasoning. Add the mustard seeds and let them splutter. Next add the cumin seeds, urad dal and channa dal and let them turn red, followed by the curry leaves and red chillis. Stir for a few seconds and turn off heat. Pour over the chutney and combine. Serve with hot rice, a dollop of ghee and chopped raw onions.