Thotakura Pappu

Ingredients:

Moong Dal- 1 cup
Amaranth Leaves(thotakura)- 1 cup
Water- 5 cups
Tamarind Juice - 1/4 cup
Tomatoes- 2
Onions- 2
Green chillies- 4
Pepper(crushed)- 1 tb spoon
salt - to taste

Tempering:

Oil- 2 table spoons
Mustard seeds- 1 tea spoon
Cumin seeds- 1 tea spoon
Curry leaves- 2 stems
Ginger- 2 inch crushed
Garlic- 1 full crushed
Turmeric- 1 tea spoon
Onion- 1 finely chopped
Red chillies (broken)- 3

Cooking:

1. Soak the Dal in tamarind juice and Water about 15 mins. Add leaves, quartered Tomatoes and Onions.
2 Boil this in Pressure Cooker about 4-5 whistles allow it to cool and crush with spoon

Tempering:
1. Heat Oil and add crushed ginger and garlic. Then mustard , cumin seeds.
2. Once they cracked  add red chillies, onion, turmeric and curry leaves. Cook for a minute till they give nice aroma

Mix both Dal and Tempering .

Serve Hot...!!!

Aloo Kurma

It's a wonderful gravy item, which goes fantastic in parties.Served with Roti, Kulcha and Rice.

Ingredients:

Potato- 500 gm
Tomatoes- 250 gm(ripen)
Onion- 3-4 medium size
Green chilles - 4(cut into pieces)
Oil- 100 ml
Curry leaves- 5-6
Mustard seeds- 1/ tea spoon
Cumin seeds - 1 tea spoon
Ginger garlic paste- 1 tb spoon
Red chilli powder- 1 tea spoon
Turmeric- 1/ tea spoon
Coriander powder- 1 tb spoon
Coriander leaves- 1 bunch (chopped)
Salt- to taste
Water- 1 glass

Pre-cooking:

1) Boil potato till they become soft ( generally it takes 15 mins) and peel out the skin.
2) Chop onion, green chillies and keep ready. Make tomatoes paste in grinder.

Preparation:

1) Heat oil in a pan,  add mustard seeds, cumin seeds to hot oil after add onion, green chillies, pinch of salt, and curry leaves to it and stir onions turns brown.
2) Ginger garlic paste to it and stir till the raw flavor goes away, then add turmeric and mix it once.
3) Add tomato, red chilli powder, coriander powder, salt and cook it for 5 mins, till  oil oozes out.
4) Add potato (1/2 smashed and 1/2 cut into pieces) and a glass of water then mix it. cook it slowly till it becomes thick gravy.(say 5 min on medium flame)
5) Finally add coriander leaves and switch off stove.


Enjoy your meal..:)

PC: Chef Raghavendra

Fish Flame Fry

flame fried fish

Ingredients :

Fish - 9 Pcs
Salt- to taste
Red chiili powder- 1 tea spoon
Salt- 4 tb spoon (cleaning)

Servings-3

Preparation:

1) Clean fish pieces 2 times by adding 2 tb spoon of salt and enough water each time.
2) Lit the stove and Cook each piece of fish directly on flame with the help of spoon or barbecue sticks all the sides slowly, it may take 3-5 mins.
3) Remove from stick and sprinkle right amount of salt & chilli powder.

Serve it hot.

Italian Mixed Fruit Salad

Italian Mixed Fruit Salad

Ingredients:

Dates- 50gm
Blue grapes- 50 gm
Green grapes- 50 gm
Sweet curd-  4 tb spoon
Rose petals- 8 (fresh)
Saffron strands- 8
Apple- 1no
Green Apple- 1 no (Optional)
Honey- 4 tea spoon

Servings- 4

Preparation: 

1) Clean all the fruits in salt water, then chop Grapes, Dates into quarters.
2) Apple into small cubes.
3) Now add 1/4th of each into a bowl and mix rapidly by adding 1tb spoon Sweet Curd.
4) Transfer into 4 bowls and top up with 1 tea spoon honey on every bowl
5) Serve after garnishing with Rose petals, Saffron strands.

Enjoy delicious Dessert.

Sabudana Vada (Sago rice Vada)

Ingredients:

sago rice-  1 cup
onion- 1 big finely chopped
green chillies- 3 finely chopped
curry leaves- 4 finely chooped
corainder leaves 1 small bunch
salt- to taste
red chilli powder- 1 spoon
ginger garlic paste- 1 tea spoon
rice flour- as required.
coriander powder- 1 tea spoon
and
oil- for deep fry.

Preparation:

1) Soak sago rice in water for 20- 30 minutes and remove water.
2) to this  add chopped ingredients, red chilli powder, turmeric, curry leaves, coriander leaves, ginger garlic and coriander powder, mix well.
3) Now add some rice flour and mix so that you can prepare dumplings out of it. and press them gently in any shape.
4) heat oil in a wok and deep fry prepared dumplings.

Serve hot with tomato chutney or tomato sauce or szechuan chilli sauce.

Ridge Gourd with Egg

Ingredients:

Ridge gourd- 250 gm
Eggs- 5
Onions- 2(small)
Green Chillies- 5
Oil- 3 tb spoon
Red chilli powder- 1 spoon
Salt- to taste
Coriander powder- 1 tb spoon
turmeric- pinch

Preparations:

1) Peel the edges of the ridge gourd with skin peeler or spoon, wash and cut into small pieces.
2) Cut onions and green chillies to small pieces.
3) Heat oil in wok add green chillies, onions and pinch of salt, saute it till onions cook well.
4) Now add ridge gourd cook for 5 mins on low flame then add egg and mix it well.
5) Now add red chilli powder, turmeric, coriander powder and reqired salt.
6) Keep on mixing till it is done.(appr 5 mins)

Serve hot in rice or with roti

You can stuff this curry in roties like rolls, it tastes even better.

Spicy Chicken Curry

Ingredients:

Chicken- 1 kg
Onions- 2 (finely chopped)
Green chillies- 15 (chopped lengthwise)
Salt- to taste
Oil- 120 ml (mustad)
Coriander powder- 1 tb spoon
Red tomatoes- 2 (chopped)
Coriander leaves- 1 bunch(chopped)
Chicken masala- 1 small pocket
Turmeric - pinch

Spices: 

Bay leaf- 4
Cloves- 4
Cardamom- 4
Cinnamon sticks- 3 inch
Black pepper- 4

Preparation:

1) Heat oil in kadai. add Spices and saute it for few seconds.
2) Add green chillies, onions and salt (3/4th) required. Saute it for brown onions.
3) Now add chicken and cook 10 mins.
4) Add turmeric, chicken masala,  coriander powder and cook 10 mins.
5) Add chopped tomatoes till chicken become soft.
6) Add coriander leaves and check taste for salt.

Serve it hot with rice...:)

Green Chicken Curry

This is very Delicious Chicken Curry with nice Green gravy

Ingredients:

Chicken - 1 kg
Coriander leaves- 200 gm
Ginger garlic paste- 25 gm
Mint leaves- 50 gm
Curry leaves- 10-15 pcs
Coconut (Freshly chopped)-50 gm
Poppy seeds- 25 gm
Oil- 100-150 ml
Salt- to taste
Curd- 100 gm
Green Chillies paste- 2 tb spoon(adjust to taste)
Coriander seeds- 10 gm

Spices:

Cardamom- 4
Star anise- 2
Bay leaf- 3
Cloves- 4
black cardamom- 2
Cinnamon sticks - 2 inch

Preparation:

1) Crush coriander seeds.
2) Make paste of curry leaves, mint leaves, coriander leaves(by adding some water).
3) Make poppy seed powder and add chopped coconut then make paste out of it(by adding water).
4) Make green chillies paste.
5) Heat oil in pan and add "Spices" After few seconds add all the pastes with you.
6) Cook it on low flame make sure that you are not burning bottom.
7) Add curd and salt, mix well.
7) Add chicken and cook till it done soft and juicy.

Enjoy it with Rice......:)

Coconut Chicken Curry

Ingredients:

Chicken - 500gm
Onions- 4 no
Green chillies- 6-8 nos
Ginger garlicpaste - 1 tb spoon
Salt - as per taste
Red chilli powder - 1 tb spoon
Coconut - 2cups (grated)
Turmeric- pinch
Coriander powder  - 1 tb spoon
Cloves - 04
Cardamom- 03
Cinnamon sticks - 3 "
Bay leaves - 4 small
Oil - 100ml
Coriander leaves - 1/2 cup chopped
Curd- 1cup

Preparation :

1) Chop 2 onions ,greeen chillie and coriander leaves.
2) Dry roast one cup of coconut powder then keep it aside
3) Blend other part to fine paste by adding little water
4) Blend green chillies and 2 onions together to fine paste.
5) Now take a bowl and add chicken , turmeric,red chilli powder, salt, ginger garlic paste and curd.
6) Mix the chicken well and keep it aside about 15 mins.
7) Heat oil in a pan, then add Cloves,Cardamom, Cinnamon, bay leaves and saute them for a while.
8) Now add chopped onion , fry them till brown.
9) Add raw coconut paste and green chillies paste and fry till it oozes out oil.
10) Now add marinated chicken and mix well  about 10mins on medium flame.
11) Add one glass full water to it and check seasoning , if required add little more salt.
12) Add Coriander powder and cook chicken till it becomes soft.
13) Finally add coriander leaves and switch off the stove.

Serve it hot with naans, roti, rice or puri

Coconut Rice

Ingredients: 

 Cookedr ice - 4 cups
 coconut grated - 1 cup
 green chilly - 4 nos
 red chilly - 2 nos
 moong dal - 1 tb spoon
 urad dal - 1 tb spoon
 ground nuts - few (optional)
 other nuts - optional
 salt - to taste
 oil- 1 and half tb spoon
 curry leaves - few
 coriander leaves - 1/8th cup
 finely chopped onion - 1 no

 Preparation :

1) Wash and soak dal for 5 mins.
2) Cook rice and keep a side ( shouldn't be smashy)
3) Chop green chillies, onion and red chillies.
4) Grate the fresh coconut, Now heat oil in a pan.
5) Add onions, green chillies and salt, stir them till nice brown color.
6) Add moong dal and urad dal and mix it for 2 mins .
7) Now add curry leaves, red chillies and grated coconut and mix for 5 mins on low flame.
8) As they just done, now add rice to it and mix well.
9) finally sprinkle some coriander leaves on top and mix till the rice becomes hot.

Serve it hot with any gravy or with raitha, it goes well.

Here i used ground nuts and cashew nuts instead of dals, this is another variation , even you skip all dals and nuts ..:)

Vegetable Rice

Ingredients:

Basmathi Rice - 2 cups
Carrot - 2 nos
Potatoes - 2 nos
Tomatoes- 2 nos
Cauli Flower - 100 gm
Capsicum- 1 no
Green chillies - 4 nos (adjust)
Ginger garlic paste- 1 spoon
Oil- 2 tb spoon
Chopped onions - 2 nos
Coriander leaves - 1/4 cup
Salt - As per taste
Ginger garlic paste - 1 tb spoon
mustard seeds- 1/2th spoon (optional)
cumin seeds - 1/2th  spoon
turmeric - pinch (optional)

Rice making :

1) wash and soak rice for 20 mins .
2) add 1 spoon of salt and cook rice till almost done .
3) Strain out and spread on paper towel or on a plate so that all moisture will evaporate .

Meanwhile chop all the vegetables in required sizes and onions into thin long pieces.

Preparation :

1) Heat oil in a flat pan, add cumin seeds onions and  half of the salt you are required.
2) As the onion become golden brown then only you add ginger garlic paste and green chillies.
3) After one minute add all the vegetables and saute them for a while.
4) Add salt and allow it to cook on slow flame .
5) As the all the vegetables nicely cooked.
6) Sprinkle coriander leaves and add rice to it and mix well.
7) Check for salt and keep it on stove till all mixture become warm.

Serve it with any type of raitha or gravy, i like this recipe with chicken gravy...:)

Lemon Rice

Ingredients:

Rice - 4 cups (cooked)
lemon- 4 nos
onion- 1 big
dry red chillies- 6 nos
mustard seeds- 1/2 tea spoon
ginger garlic paste - 1/2 tb spoon
oil- 50 ml
salt - salt to taste
curry leaves - 10 nos
coriander leaves - 1/4th cup
ground nuts- 50 gm
chana dal (bengal gram pulses) - 50 gm
green chilli - 2 nos
turmeric - 1/8th spoon

Preparation:

1) Chop onions, coriander leaves and curry leaves into small pieces. Sqeeze juice from lemon.
2) Slit the green chillies into lengthwise & break red chillies into big pieces.
3) Heat oil in shallow pan (khadai), add groundnuts & bengal gram, fry them on slow flame till golden colour.
4) Take out groundnuts and bengal gram and keep a side.
5) Now add mustard seed to oil, as they crackled. Then add chopped onion, green chillies till brown.
6) Now Add ginger garlic paste, half of the salt  and turmeric and fry till it leaves raw flavour.
7) Now add curry leaves, red chillies, coriander leaves and mix for a while.
8) Add lemon juice, groundnuts & bengal gram mix thoroughly.
9) Now add cooked & cooled rice and keep on nixing till rice become hot.

Serve it hot ....!!!

Raitha

RAITHA

Ingredients:

curd(thick)- 250 gm
carrot- 50 gm
cucumber- 50 gm
onion- 50 gm
tomato- 50gm
coriander leaves - 1/4th cup
mint leaves - 1/8th cup
salt- 1 spoon (adjust to taste)
coconut powder(optional)- 25 gm
water- 1 glass

Grating Carrot

Grated Mixture

Process:

1) First peel out(remove) the skin of carrot, cucumber, onion, tomato.
2) Grate the above into small pieces. And make powder of coconut using blender.
3) Whisk(mix evenly) the curd and add salt.
4) Wash and cut coriander and mint leaves into small pieces.
5) Take all of them in bowl and mix well.

Serve it cool with Biryani, Pulavs, Bhagara rice, Fried Rice...!!!!

Basic Regular Masala Preparation

Lets make Basic Masala  for all types of Recipes.

Ingredients:

coriander seeds- 500 gm
cloves- 4 nos
cardamom - 6 nos
cinnamon sticks - 6 nos (1" each)
bay leaf - 4 nos
pepper corns - 6 nos (black pepper)
dry ginger - 10 gm
dry red chillies - 10 nos
cumin seeds - 2 tb spoon

Preparation:

1) Put a flat pan on the stove and allow to become hot.
2) Now add all the ingredients to it and roast them dry.
3) Make sure that roasting on very slow flame around 10-15 min.
4) Do not leave any part blacken, meanwhile keep on mix it.
5) Now take the mixture in a blender(grinder) and make fine to coarse powder.
6) allow it to cool and fill in the air tight glass bottle.

Use this masala where ever you want in curries , fry and all....!!!!

Gongura Pickle or Red Sorrel Leaves Pickle

Gongura  or Red Sorrel Leaves:

It is leafy vegetable. Gongura is very famous in India especially in Andhra Pradesh. The people from Southern part of India uses these leaves in many curries and making pickle. It is of sour taste.

Health Benefits:

1) It is good source of folate and vitamin B6.
2) They are rich in calcium, iron, vitamin C & A.
3) It increase hunger and gives taste to pallets.

Ingredients:

Gongura leaves - 500 gm
seasame seeds - 250 gm
green chillies - 100 gm (adjust to taste)
oil- 2 tb spoon
garlic - 10-15 pieces
salt - taste

For Seasoning:

oil-one tea spoon
mustard seeds- 1/2 tea spoon
fenugreek seed- few
curry leaves - few
cumin seeds - 1 tea spoon
turmeric powder- pinch

Preparations:

1) Dry roast the seasame seeds in a pan till they get coloured, don't blacken any part.
2) Heat oil in a pan add sliced green chillies and roast them till brown colour then remove and keep a side.
3) Now add gongura leaves any fry them on medium flame around 10 mins .
4) Take a blender add chillies and require salt make into coarse paste keep it in a cup
5) Add seasame seeds to blender and take out its powder.
6) Now make a coarse paste of leaves .
7) Mix garlic, seasame seed powder,  green chilli paste, and gongura paste in blender thoroughly.

Seasoning: 

1) Heat oil in pan, add mustard,  fenugreek &cumin seeds , curry leaves and turmeric .
2) As they done switch off the stove and add the paste to it and mix well.

Allow it to cool or keep a side for one or two days.

Enjoy this recipe with hot rice.....!!!!

Tempered Rice or Talimpu rice ( Popu Annam )

It is a type of fried rice, most of the people from place make this recipe with left over rice. Lets know the process.

Ingredients:

rice - 4 cups (90% cooked)
oil - 2 tb spoon
mustard seeds - 1/2 tea spoon
cumin seeds - 1/2 tb spoon
salt - as per taste
chopped curry leaves - 4 nos
coriander leaves - 1/4th cup
green chilli - 4 nos
red chilli powder - 1/2 tea spoon
turmeric - a pinch
ginger garlic paste - 1 tb spoon
chopped onion - 2 nos (medium size)
fenu greek seeds - 8 nos
if you want you can add any dal like urad dal, soaked chanadal and ground nuts(they should be cooked in oil).
Preparation :

1) Cook rice and allow it to cool.
2) Now chop all the vegetables in required sizes
3) Heat oil in a shallow pan add mustard seeds, cumin seeds, as they just done add green chilli and onions.
4) Add little salt, fenu greek seeds, ginger garlic paste mix it till the raw flavour goes away.
5) Add turmeric and curry leaves and mix, then add rice and mix it evenly
6) Finally add coriander leaves, coriander powder and rest salt as per your taste and warm the rice.

Enjoy this recip'e with chicken soup and onion gravy it gives wonderful flavors even it's own ....!!!

Fish Fry

Ingredients :

Fish - 8 pieces(medium size)
salt - as per taste
red chilli powder - 1 tb spoon
turmeric - 1/2 tea spoon
ginger garlic paste - 1 tb spoon
green chilli - 4 nos (paste)
oil - 2 tb spoon
masala - 1 tb spoon
lemon - 1 no
coriander leaves  1/4 cup

Preparation :

1) Mix all ingredients except fish .
2) Apply the masala to fish pieces and keep a side for 10 mins.
3) Now take non-stick, flat pan add 1 tb spoon oil and put 4 pieces of fish .
4) Fry both sides on very slow flame.
5) Repeat the same process and finally sprinkle lemon juice and coriander leaves.

SERVE IT HOT

Lady Finger Roast

Ingredients :

Lady finger - 250 gms
red chilli powder - 1 tb spoon
coriander powder- 1 tea spoon
salt - as per taste
oil- 2 tb spoon
masala - 1 tea spoon
coriander leaves- 1/4 cup

chopped lady finger

Preparation :

1) Wash and cut lady finger into round, thin pieces.
2) Take a flat pan add oil to it
3) Add chopped lady finger and fry them for 10- 15 mins on very slow flame.
4) As they 70-80% done, sprinkle red chilli powder, coriander powder, salt evenly.
5) After 2 mins sprinkle masala and coriander leaves and mix well.

Enjoy this snack  hot ...!!!

Poha or Atukulu Recipe

Atukulu is made of rice. They are many types, now we are using thick ones (they are intermediate to rice and flattend rice ). After cooking they look like fried rice. It is very famous in Telangana region . And we call it as " Pachi Atukulu " as is is soaked in water. It is very easy to make.

Ingredients:

atukulu - 500 gms
chopped green chilli - 6 nos
chopped onion - 2 nos
turmeric- pinch
salt - as per taste
ginger garlic paste - 1 tb spoon
ground nuts- 75 gms
curry leaves- 4-6 nos
lemon -4 nos
oil- 3 tb spoon

Preparation:
1) Wash and soak atukulu for 20 mins and strain out water (or) Keep them in hot water for few minutes till they become soft.
2) Heat oil in a pan and add groundnuts, fry them till get colored then remove from oil.
3) Now add green chilli, onion ginger garlic turmeric and little salt fry them finely.
4) Add curry chopped curry leaves and mix well.
5) Add atukulu, fried groundnuts and sprinkle salt and mix well
6) Keep on mixing till they get hot .

Egg Bajji (Egg Pakoda) and Egg Benefits

Eggs are invaluable daily food throughout the world .Birds Egg are a common food source. Most of people eat Chicken, Duck and Goose eggs.Eggs are inexpensive super food which contains large amounts of protein, amino acids, vitamins and minerals. Some scientific researches are suggesting eggs to be eaten by everybody with their regular food. It gives better results if you drink a glass of milk followed by eating 2 eggs every morning.

Benefits of Egg:

1) Improves concentration : Good nutrition effects a child's learning skills. Balanced food including egg results improve in :-

• concentration level
• maths and reading skills
• attendance
• behaviour
• test scores

2)  People who eat eggs every day decreases their risk of developing cataracts, also because of the lutein and  zeaxanthin in eggs.

3)  Eggs are the best source of complete proteins which contains all essential amino acids for human body. One egg contains 6 gm of protein and 9 amino acids.

4) Rich in Choline : Choline is your diet is essential for the prevention of many diseases,a nd it prmotes the function of body cells, brain and nervous system as well as metabolism in the liver.

5) They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of saturated fat.

6) Eggs are only food that contain naturally occurring vitamin D, which is important in bone strengthening and   

and improving imunity.

7) Prevent Breast Cancer :  A study found that who consumed at least 6 eggs per week have 44% less risk of developing breast cancer.

8) Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals.

9) Prevent Blood Clots: Eating eggs amy help reduce the risk of heart attack and stroke by preventing blood clots. An important antioxidant called selenium found in eggs inhibit clot formation in a dose-dependent.

Ingredients :

eggs  - 4-6 nos
red chilli powder - 1 tb spoon
salt - as per taste
turmeric - pinch
cumin powder- pinch
coriander powder- 1 tb spoon
oil - 1 tea spoon
crushed curry leaves - 3 nos
ginger garlic paste - 1/2 tb spoon
oil - for deep fry
chana flour - 2 cups

Preparation :

1) Boil the eggs in water till 20 mins then change the water and remove shell.
2) Cut the each egg into 2 or 4 pieces. Or whole egg as a piece.
3) Take a cup add red chilli powder, salt, turmeric, cumin powder, coriander powder, crushed curry leaves(chopped very finely), ginger garlic paste and one tb spoon oil.
4) Mix then evenly and apply only egg pieces then keep them aside and allow it for marination.
5) Meanwhile  take 2 cups chana flour and add little salt and pepper to it then make thick dough such that it should stick to egg pieces evenly like a layer.
6) Heat oil and deep fry them till dark yellow (golden).
7) Drop them on paper towel to remove extra oil.
8) Enjoy it with green sauce or tomato sauce or you can eat directly with some chat masala..