Raw Banana Fry

Ingredients:

Raw banana 1
chillies 5
ginger 1 inch
salt to taste
oil for frying

Method :

Peel and slice the raw banana into thin circles. Heat oil in pan and fry the slices. Grind chillies, ginger and salt into coarse paste and add to the fried slices. Fry for 2more minutes and garnish with kottimera leaves. serve with hot rice.

Undrallu

Ingredients:

Coarsely powdered rice 2 cups
Bengal gram
(chana dal, senaga pappu) 1/4 cup
salt to taste
oil 1tbsp

Method :

Rice can be ground coarsely or rice ravva can be used in place. Soak 1/4 cup of chana dal for 10 minutes. Boil 4 cups of water. Now add coarsely oil, powdered rice, chana dal and salt. Cooked covered on a slow flame until done. Cool it under room temperature. Now shape them into circular balls using some oil. Now ready to eat. They are favourite food of Lord Ganesha and a must recipe on Vinayaka chavithi.

Ingredients:

Cucumber(Dosakaya) - 1(medium size)
Red chilli powder - 3 tsp
Mustard powder - 3 tsp
Salt to taste
Oil-5tsp

Method:

Cut the cucumber into small pieces,sprinkle salt on it and keep them aside for 10min.Check the cucumber pieces and remove the water that has drained from cucumber pieces.Heat the oil a little and mix all the ingredients along with oil into the cucumber pieces.It tastes good with rice

Pesarapappu Pachadi

Ingredients:

Moong dal/pesara pappu 125gms
Corriander Seeds 2tbsp
Cumin seeds 1tbsp
green chillies 5
salt to taste
oil

Method

Heat 1tbsp of oil in a pan. Add green gram, corriander seeds, cumin seeds and greenchillies(sliced).
Fry until the seeds become golden brown.
Now cool and grind into smooth paste along with sufficient salt using small amount of water .
Serve with rice.

Magaaya

Ingredients :

25 big size raw(Sour) mangoes
3/4 kg gms salt
1/2 kg red chili powder
50 grams turmeric powder
125 grams fenugreek seeds (roasted and powdered)
250 grams mustard powder
1 kg sesame seed oil
1 tsp asafetida
2 tsp mustard seeds
Method :

Wash the raw mangoes well and wipe them clean.
Cut Mangoes into thin long slices.Put them into 1/2 kg salt and store it in a clean dry jar.Leave it 3 days until ooze some sap.On the third day squeeze the pieces,and spread on a plate.Sun Dry the sap with the jar.Sun dry the pieces tillthe pieces are dry, approximately 10-12 days.(until dampness disappears)
Once the sap dried, add the remaining salt,red chili powder, fenugreek powder and mustard powderto it.
Now add the dried mango slices to this mix.
Heat sesame seed oil in a pan and add mustard seeds and hing. Allow the oil to cool and mix into the pickle.
Store in a ceramic jar.

Velagapandu Pachadi

Ingredients:

Wood apple 2(medium)
Salt 1tbsp
Turmeric 1tsp
Greenchillies 12
Fenugreek seeds roasted &powdered tbsp

Method:-

Break the hard cover,and grop the inside flesh with a slotted spoon.Blend coarsely along with salt,turmeric and fenugreek powder.Crush green chillies and add to the above.
Blend everything coarsely,and keep in the jar.Next day take a cup of this pickle,Heat oil and fry 2-3(as per taste) red chillies.When they fried remove and add to the pickle and grind for 1 more minute.In the remaining oil ,add mustards1/2tsp,blackgram, and curry leaves ,fry for a minute.Add directly to the chutney and serve with the plain rice.

Drumstic Pickle

Ingredients:

Drumsticks (Munagakayalu)- 5 no,cut into 2" size pieces
Fenugreek seeds - (Menthulu/Methi/Vendhiyam)- 1 tsp,
Mustard seeds - 3 tsp
Cumin seeds - 1/2tspn
Dried Red Chillies - 12 no
Asafoetida - 1/2 tsp
Turmeric powder - 1 tbsp
Garlic - 3 pods,chopped into pieces
Green Chillies - 3,chopped
Sesame oil(Nuvvula nune/Til oil)- 2cups
Lemon juice - 2tspn
Salt to taste
Refined Oil for frying

Method:

Wash Drumsticks and wipe dry.Scrape the hard layer slightly, Cut into 2" sized pieces.Heat oil in a pan and steam drumstick pieces for 5 minutes covering with lid. Then add chopped garlic and stir for while and cover and cook for another 5 min and remove from the fire. Take another pan and fry Methi, Mustard seeds, Red chillies, Jeera one after one in 1 tspn of oil until they turn to light brown color and keep it aside.. Grind all these spices(MMRC pwd) into a fine powder.Heat Sesame Oil(medium heat)in a pan add Garlic- Drumstick pieces,Ground ingredients, Asafoetida,Turmeric, Salt, Lemon juice. Mix well and stir for 1 minute and remove from fire. Transfer this to a sterilized glass bottle or an earthenware jar and close the lid tightly.Cover with a muslin cloth and keep it in a safe place . Stir the contents of the jar with a wodden ladle(Pickles should kept always away from moisture) for few days, at least once a day because all the spices will mix together
with drumstick pieces and garlic, green chilli pieces along with lemon juice and get marinated nicely.Garlic and green chillies will get nice taste after soaking with lemon juice along with spice mix. You can check for the taste and add oil,salt if neccessary. Pickle is ready to eat after 4 weeks.

Thotakura Pulusu

Ingredients:

1 bunch or 3 cups tender amaranth leaves & stems (clean & chopped)
8-10 pearl onions (peel and trim the ends)
3 green chillies
1/2 tbsp besan
2-3 cups water (to cook)
2-3 tbsp tamarind pulp (thick)
1-2 tbsp jaggery/sugar (optional)
1/4th tsp turmeric
Salt to taste
1 tbsp oil

Seasoning:

2 dry red chillies (broken)
½ tsp mustard seeds
1/4th tsp mustard seeds
Big pinch hing

Method:

Heat 1 tsp oil in a small pan. Add all the ingredients listed below seasoning and fry till mustard seeds pop. Turn off the heat and keep aside.
Heat remaining oil in a heavy bottom vessel. Add green chillies and onions and sauté for 3-5 minutes on medium heat. Add chopped leaves & stems, salt, turmeric and ½ cup water and cook until the leaves are done (3/4th) now add tamarind pulp, jaggery, besan mix, water and bring it to boil, keep stirring in the middle to avoid besan from curdling. Reduce the heat, adjust the taste add anything if need and simmer for 8-10 minutes. Crush the fried seasoning and stir into the pulusu (stew) and cook for 2 more minutes. Turn off the heat. Shift into serving dish.
Serve with steamed rice, dal and papad.

Cham Dumpa Fry

Ingredients:

Chama Dumpalu - 10 small
Salt - to taste
Red Chili powder - 1 tsps
Putnalu powder - 1 tbsp

Method:

Pressure cook chama dumpalu in a cooker.After they are cooked, peel and slice them to quarter inch pieces.Heat oil in a deep frying pan.When the oil begins to crackle, gently add the slices and deep fry to a almond-brown color.Remove the fried pieces from the pan using a slotted spatula and place them in a bowl lined with paper towels (this helps in absorbing excess oil).Process putnalu to powder.Add salt, red chili powder and putnalu powder and mix well.

Serve hot with rice.

Peanut Masala

Ingredients

boiled peanuts 1 cup onions finely chopped 4tbsp tomatoes finely chopped 4 tbsp green chillies 2 chaat masala 1/4 tsp salt to taste lemon juice 1/4 tsp corriander chopped finely

Method

boil peanuts for 10minutes.Take a bowl add peanuts, onions,tomatoes,green chillies,chaatmasala,salt and lemon juice. Toss it well.garnish with corriander.

Masala Papad

Ingredients:

2 - papads 2 Tbsp - Chopped onions

2 Tbsp - chopped Tomatos

2 Tbsp -chopped Cilentro

1Tbsp - Tamarind Sauce

1Tbsp - chopped Green chilles
1Tbsp chat masala powder

Method:

Fry the papads, cut and put it in a plate. sprinkle Chat masala powder,and garnish with chopped Onion,Tomatos,Cilentro,Green chilles and finally with Tamarind sauce..

Potato Chips

Ingredients:
4 Potatos
Chille Powder
Oil
Salt

Method:

Peel the skin of Potatos and then slice them as thin as possible.
Put the slices at once into a bowl of cold water and let stand for at least half an hour,then remove from water, dry well by shaking them in a towel. For Deep frying add oil in a pan.Once oil hot, fry the slices to golden colour and remove from oil.

Goru chikkudukaya fry

Ingredients:

1/2kg - Gawar Bean/Goru chikkudu
1 Cup - Both chanadal & Toor dal
5 Red chillies
Mustard seeds
4 Tbsp - oil



Method:
Soak Chana & Toor dal in water for an hour.Mean while cut the Gawar bean into small pieces and boil them,untill they soften and drain Now by adding little quantity of water grind the red chilles, Chana & Toor dal into coarse batter In a frying pan add oil and mustard,once mustard start popping add batter and fry it for 10 mins,now add boiled Gawar bean and deep fry of another 5 min.....thats all, it is very simple to prepare,goes very good with rice.

Potato Kurma

Ingredients:

potatoes - 1 lb
tomatoes - 2 medium size
green chillies - 4
onion - 1 small chopped
curry leaves
mustard seeds - 1 tsp
cumin seeds - half tsp
red chilli powder - 1 tsp
cur/yogurt - 3 tbsp
salt
corriander - for garnishing
oil - 3 or 4 tbsp

for the masala:

dry grated coconut - 4 tsp
poppy seeds powdered - 2 tsp
cumin powder - half tsp
garam masala powder - half tsp
corriander - fistful of chopped (optional)
onion - 1 small chopped
corriander powder - half tsp
ginger-garlic paste - 1 tsp
grind all these ingredients into a smooth paste.

Method:

Boil the potatoes and cut into cubes. If you have patience then just use the raw potatoes instead of these pre-cooked ones.
Take out the puree from the tomatoes. I usually use microwave for tomato puree. Just keep the tomatoes in a bowl with some water for 2-3 minutes in a microwave. Let it rest for sometime, remove the skin of tomatoes and mash the tomatoes.
Heat the oil in a pan, add curry leaves, mustard and cumin for the seasoning. Fry onions till golden brown, slit green chillies and then the wet masala and fry till it leaves oil. Add tomato puree, yogurt, red chilli powder and salt. Use little water if the pan is sticky.
Let it cook for sometime, then add pre-cooked potatoes, add water accordingly and switch the stove to medium flame.
Lastly garnish with corriander serve.

Yogurt Pancake

Ingredients:

1 egg
1/2 cup fruit flavored yogurt
1/2 cup milk
1 tablespoon oil
1 tablespoon sugar
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda


Method: Mix all the wet ingredients plus the sugar in one bowl. In another bowl combine the dry ingredients. Add the flour mixture to the liquid and mix. The batter will be fairly thick and a little lumpy. Grease a pan or griddle and put one tablespoon of batter on to cook at a time. Cook slowly over low heat until the pancakes bubble, then flip. Serve with a dab of yogurt and sliced fresh fruit on top.

Panjabi Dal

Ingredients :

Urad dal, with skin - 1/2 cup
Chana dal - 1/4 cup
Red kidney beans - 1/4 cup
Onions - 2 nos.
Tomatoes - 3 nos.
Garlic - 8-10 cloves
Green chilies - 2-3 nos.
Red chili powder- 1 tbsp.
Cumin powder - 1/2 tbsp.
Fresh coriander leaves - 1/4 cup
Kasuri methi - 1tbsp.
Butter - 3 tbsps.
Oil - 4 tbsps
Salt to taste

Method:

Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.Peel and finely chop onion and garlic.Wash, remove stem and finely chop green chillies.Wash and finely chop tomatoes. Wash and chop coriander leaves.Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.Add chopped onion, slit green chillies and sauté for four to five minutes or until the onion is golden brown in colour.Add red chilli powder, cumin powder and stir-fry briefly.Add chopped tomatoes and cook on high heat for three to four minutes, stirring continuously.Stir in the cooked dals and butter and mix well.Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.Crush kasuri methi between the palms, sprinkle on the dals and serve hot.