Simple Rasam

Ingredients

• tomatoe (option)             small 
•  drum stick                   1cut in to pieces (option)
•  Tamarind                     lemon-sized 
• Turmeric powder          1pinch
•  jaggary                           1tsp
• salt to tast

For Seasoning

•  mustard seeds      1 tsp       
•  cuminseeds          1 tsp        
•  red chilli               1
• asafoetida powder  1pinch
  curry leaves           10 
•  green chillies         2chopped
•  oil tea spoon

procedure

1. Heat the oil. Splutter the mustard seeds add cumin , red chilli, asafoetida powder,green chilli, curry leaves fry for a minute.
2. Add 4 cups of water,tomoto,salt, turmeric powder, jaggary,tamarind and boil for 10 minutes.Switch of the stove. 
3. Serve hot with rice.

Thota koora Pesara Pappu koora

Ingredients:

•  chopped Thotakoora 3to4 Cups
•  moong dal (pesarapappu) 1 cup
•  garlic pods 6
•  green chillies chopped 2to3
• 1 tsp of urad dal
• 1 red chilli
• 1/2 tsp jeera
• 1/2 tsp mustard seeds
• a pinch of hing(optional)
• salt to taste

Procedure

1. Heat oil in a kadai,crackle mustard seeds and jeera,red chilli,urad, garlic and fry until it turns little brown.
2. Add green chillies  and moong dal, fry for 2-3 mins,now add chopped thotakoora and 2 cups of water to it, mix well and cover with a lid..
3. Cook  till the moong dal is cooked.
4. Add salt to the cooked curry and give a good stir to it , cook for 2 mins.
5. Serve hot with Rice,rasam and roti 

Nimkis

Ingredients

• Rice flour 1cup
• Maida   2cups
• Cumin seeds or til seeds 3tsp
• Salt to taste
• Oil for deep frying

Procedure

1. Take rice flour,maida,2spoons heated oil,til seeds and salt in a bowl and mix well. Add sufficient water to make a soft dough(like puri dough), roll into small balls then roll these out to thick circles
2. Heat the oil  and fry until browned.

PUNUKULU

with onion

ingredients:

• Urad Dal(minapa pappu,black gram dal) – 1 cups
• Rice flour – 2cup
• Onions – 2 medium (optional)
• Green chillies – 4(chopped)
• Salt to taste
• Oil  for deep frying

PROCEDURE

1. Soak  urad dal for 1to2 hrs.Grind the soaked dal to a fine paste. Add rice flour,salt  to the batter,add sufficient water to make medium thick batter and mix well..
2. Add chopped onions,green chillies to this batter.Mix well.
3. Heat oil in deep pan.
4. Take a tsp of batter and drop it in the hot oil.
5. Fry until till they turn into golden brown and serve hot with any chutney or tomato sauce.

ALOO (POTATO ) BONDA (alu chap)

For stuffing

• potatoes 3 ( boiled and mashed)
•  medium onion( chopped finely )
•  green chili 1( chopped)
•  cumin seeds 1/2 tsp
•  mustard seeds 1/2tsp
•  cumin powder 1/2tsp
•  coriander powder 1/2tsp
•  turmeric powder 1/4tsp
•  coriander leaves (chopped finely)
• salt to taste

For batter

• gram  flour ( besan) 2 cups
•  rice flour                   1/4  cup
•  carom seeds (ajwain) 1tbsp
•  red chili powder         1tsp   or
• green chili paste          1tsp
• salt to taste
• oil for deep frying       2 cups
• ginger garlic paste       1tsp

procedure

1. Heat 1 tbsp oil in a non stick pan and tempering with mustard seeds and cumin seeds. Now add the grated onion , ginger and chopped green chilli,  let the onion saute
2. Add the mashed potato and all the spices mentioned in stuffing and also salt. Mix well and keep it  on low flame for 5 minutes, add chopped coriander. Keep it aside.
3. Take besan in a bowel add salt,chilli powder, ginger,garlic paste, rice flour mix well and add water to make medium thick paste.
4. Heat the oil in a shallow pan for deep frying. Divide the potato mixture into equal lemon sized balls .
5. Dip each ball in the batter and deep fry till it becomes golden brown. Serve hot with chutney or ketchup.

Delicious Sambar

Ingredients:

• toor dal-                             1 cup (red gram dal) (kandi pappu)
• lady fingers                        4
• brinjal small
• onion small                         6
• tamarind-                           1 lemon size
• oil-                                        2tbs
• mustard seeds-                  1 tbp.
• salt to taste,
• curry leaves
• coriander leaves
• jagerry                                    1tbp

for masala 

• coriander seeds-     2 tbp
• chena dal-                1tbs
• menthi seeds-          1 tbs
• red chillies-               2to3
• fresh coconut              1/2 cup 
• cumin seeds                1/2 tbs

Procedure

1. Fry dry mirchi, coriander seeds, chena dal, menthi seeds,cumin seeds on a dry pan till they become golden in colour. Add grated coconut, and paste the above ingredients in a grinder.  Keep it aside.
2. cook toor dal in a pressure cooker.
3. Extract tamarind pulp using a cup of water.
4. Now heat oil in a thick bottom vessel  add cumin and mustard seeds heat them till they splutter.
5. Add cooked dal and tamarind pulp, vegetable pieces,onions,salt,turmeric powder, jaggery,  tomato pieces and cook until vegetable become soft.( add sufficient water).
6. Now add grinded  masala and cook for another 5 minutes. 
7. Delicious sambar is ready to serve with rice or idli.

.

Mukka avakaya mukkalu

Ingredients

• Raw mangoes        2
• Mustard seeds       1/4 cup
• Salt                      1/8 cup
• Jagger y               1/2 cup
• Turmeric powder.1tsp
• Mirchi powder      3to4 tsp

Procedure

1. Wash the raw mangoes well and wipe it nicely with a cloth and let it dry for a minute. Cut them in to small pieces
2. Grind mustard seeds into fine powder. Take it in a bowl. Add salt, mirchi powder, crushed jaggery and mix well. 
3. Add mango pieces to this mixture.Keep it for 1 day.
4. Next morning juice comes out of the mango pieces. Mix well.
5.  Now it is ready to eat.This pickle is temporary for 1 month. 
6. Take with rice or tiffins like  upma etc.

Pesarapappu, kobbari koora

Ingredients:

• 1 small cup pesara pappu ( green gram dal )
• 1/2cup grated fresh coconut
•  salt to taste

For seasoning:

• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 green chillies
• 1Spoon oil
• 4-5 garlic cloves, crushed
• 2 dry red chillies, tear and de-seed

procedure

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal , cumin   seeds. dry red chillies, garlic ,curry leaves,green chillies, stir fry for  few seconds. 

2. Now  add  dal . Fry  dal for few  minutes (till its colour just change into light brown.). Add 2 cups of water and cook the dal tilll it turns soft but not mushy.

3.  Add salt and mix well and let it simmer for 2-3 mins. Add the grated coconut and stir fry for 4-5 mins. 

4. Serve with rice and rasam.

MASALA DOSA

filling

 Masala ingredients

• 3 large potatoes ( cooked)
• 1 medium onion (chopped)
• 1/2 teaspoon mustard seeds
• 1/2tsp cumin seeds
• 1/2 teaspoon turmeric
• 1-2 green chili
• 1 tablespoon oil
• 1 table spoon masala powder
• salt to taste

1. Heat oil. tampering with mustard seeds and cumin seeds add  onions,turmeric and masala.
2. Fry for about 5 minutes on medium heat until onions are turned into golden brown.
3. Add smashed potatoes and salt mix well and cook for 5 mints.

Dosa batter 

• 1 1/2 cups rice
• 1/2 cup urad dal
• salt to taste
• Oil 

1. Wash rice and dal.
2. Soak rice and urad dal at least 2 hour or overnight in water. Remove from water.
3. Grind to paste.
4.  Add sufficient water to make medium thick batter. Add salt and mix well
5. Leave  overnight..
6. Heat pan or griddle with little  oil.
7. Spread the batter on pan in circular motion to make thin Dosa.
8. Add filling inside Dosa and roll.  Masala dosa is ready to serve with chatni

masala dosa

BOBBATLU AND BOORELU

maida dough

picture  3

Ingredients


For Purnam (with chana dal))

  

 

•  Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
•  Sugar - 1 1/2 cups
• Cardamom powder 1/2 spoon

 poornam 

1. Cook the Channa dal in a pressure cooker till it become  soft. 
2. Drain the excess water . Mesh dal  while it is hot (grind the whole mixture till it becomes smooth.)  let the dal cool down for few minutes.
3. Add sugar and cardamom powder. 
4. Transfer the poornam in  a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
5. This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Maida Dough:

• All purpose flour (Maida)- 2cups

• Oil                                    4 tsps

•  salt to taste (pinch)

• Mix all the above ingredients with little water.
• The consistency of the dough should be little bit softer than chapathi dough. Cover the dough and leave it for an hour.
• Make equal  round balls. 
• Keep them aside
• 
  
• Procedure
• 
  
• Now take a   opened plastic cover put some oil on it. Take little maida dough spread it little bit, then put the purnam ball and close it as shown in the picture 3.
• Now spread it like a chapati by using  oil  hand ( spread 1tsp oil in your hands while rolling the bobbatlu) and spread it slowly.
• Now put the rolled bobbattu on  a heated pan, put some oil and cook the bobbattu both sides on  low heat until it becomes golden brown.
• (Optional: serve with ghee)

 Boorelu

BOORELU

For preparation of Burlu, the purnam as descrilbed in the Obbattalu is the same.

For batter


Ingredients:

• Urad Dal (minapa pappu,black gram dal) – 1 cups
• Rice flour – 2cup
• Salt to taste

1. Soak  urad dal for 1 to 2 hrs. Grind the soaked dal to a fine paste.  
2. Add rice flour, salt  to the batter, add sufficient water to make medium thick batter and mix well.
3. Heat the oil in a shallow pan for deep frying. Divide the poornam  into equal lemon sized balls .
4. Dip each ball in the batter and deep fry till it becomes golden brown.
5. Serve while hot.

Roasted Vankaya (brinjal), Onion Chutney

 Ingredients

• 1 large vankaya  (Brinjal)
• 1 large Onion (chopped finely) 
•  4-5 green Chilies(chopped finely)
• 4-5 curry Leaves
• 2tbsp of coriander leaves
• 1/2 tsp Mustard Seeds 
• 1/4 tsp Urad dal
• 1/4 tsp cumin seeds
• Salt to Taste.
•  3 tbsp Oil

  PROCEDURE

1. Cook the brinjal on the fire(ie grill it) or cook it in the oven at 250 degrees for 20 minutes. 
2. After it is cooked, wash it with cold water and let it cool., that the skin comes out faste. Remove the skin and put it in a blender,add green chilies  and grind it to a paste.Don't add water.
3. Take the paste into a bowl.
4. Heat oil in a pan and  add mustard seeds, urad dal,, and curry leaves. When the seeds start splutter add onion pieces and fry them till the onions become light brown. Switch off  the stove and add  the mixture to the brinjal paste.
5. Add salt and mix well
6. Garnish it with coriander leaves.Serve with rice or roti.

Chikkudukaya (Indian Broad Beans), Tamato Curry

INGREDIENTS

• 1/2 kg chikkudukaya/  tear each into two pieces
• 2 medium onions, finely chopped
• 1 slit green chilli
• 2 tomatoes finely chopped
• pinch of  turmeric
• 1 tsp red chilli powder
• pinch of garam masala pwd (optional)
• 1 1/2 tsp grated coconut (optional)
• salt to taste
• fresh coriander leaves for garnish

For seasoning

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 dry red chilli
• 6  garlic cloves
• few curry leaves
• 1 tbsp oil

PROCEDURE

1. Heat oil in a cooking vessel,  seasoning with cumin and mustard and  garlic, add curry leaves, stir fry for a few seconds.
2.  Add the slit green chilli and onions ,let the onions  saute . Add turmeric and tomatoes and saute further for 2 minutes. Add chilli powder, mix well and cook on medium heat for 2 minutes.
3.  Now add the  beans  and salt . Add little water and let it cook covered on medium heat  till the beans are become soft.

4 .Add  garam masala powder and mix well,  turn off heat. Garnish with fresh coriander leaves and serve with rice or roti.

Dalma (Oriya recipe)

Ingredients

• Toor Dal 1cup
•  Red Pumpkin  small piece (cut into large pieces)
•  Brinjal  (cut into medium size pieces)
•  Green Papaya (cut into  pieces)
•  Potato1(medium size peeled and cut into pieces)
• 4 no. Dry Red Chillies
• 1 tsp. Turmeric powder
• 2 tsp. Cumin seed (Jeera)
• 1 tsp. Ghee or Oil
• Salt to taste

Procedure

1. Roast cumin and red chilli in a pan till they turn light brown.Grind them together and keep the powder aside.  
2. Cook Dal in a pressure cooker for 3 whistles. Add all vegetables  (potato,pumpkin, brinjal and papaya) to the cooked dal, and cook it further till the vegetables become soft. 
3. Heat Ghee/Cooking Oil in a pan. Add mustard seeds to it and heat till they crackle. Add 2 red chillies.
4. Add the tadka to cooked dal+vegetables. 
5. Add roasted cumin and chilli powder and  salt, mix well, heat  for 5 minutes.
6. Garnish with grated coconut and coriander leaves.
7. Serve with hot  rice or roti.

CHOLEY BHATURE RECIPE

Choley

Bhature 

• 2 cups  (Maida)
• 1/2 cup Yogurt
• 2 tbsp Vegetable Oil
• Salt to taste

1. Take all  ingredients and mix well. and make a soft dough like the ones done for chapatis.  Add a little water if necessary and keep it aside for 1to2 hours. (minimum) Divide dough into 8 to 10 parts; roll into balls.Roll each ball thicker than poori
2. Deep fry like poori till both sides turns into golden brown

procedure of chole

Chole could be prepared following the process described in "Guguni" section under "Curries" , the only difference being we will use "Garbanzo beans" (kabuli chana) instead of "Dry mutter"

 Add 2 spoons of rava to watery vada batter to make it thick. 

Stains on marble can be removed by rubbing vigorously with wet cloth dipped in salt.

 

Gold ornaments become brighter if washed in warm water with a spoon of turmeric and half spoon of surf excel.

Cleaning silver vessels with dry coalgate tooth powder makes them brighter.

While peparing any deep fried dish, if the hot oil starts foaming and rising in the pan, add a small piece of tamarind to the oil.

Removing stems from chilies keeps them fresher for a longer time.

Soak peeled onion in water to avoid tears.

Rava Laddu (Suji Laddu)

Ingredients

• Rava   2cups
• Sugar                           2cups
• Grated coconut            1cup                                                       
• Cardmom powder        1pinch
• Rasins                          10
• Cashew nuts                 10
• Milk                             half cup

Procedure

• Heat a pan add Ghee then add all dry fruits, let they change the colour little bit.
•  Now  add ravva heat it in a very low flame till it changes into light  brown colour.  Add grated coconut and heat for 2 minutes remove it  and kept aside.
• Heat sugar adding with little water in thick bottom vessel Add  all above ingredients to the sugar syrup and.mix well.Take it in a plate.
• Then slowly add the warm milk till   you are able to gather as balls.
• Take that laddu mixture into your hand and make small dumplings  and let it dry for 2hrs.Your laddus are ready.

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MANGO DAL (Mamidi kaya pappu)

Ingredints

•  Toor dal//kandi pappu   1 cup
•  peeled and chopped raw mango pieces(sour)                  1/2cup
•  pinch turmeric powder
•  green chillies                2to3 
•  salt to taste

For seasoning

• mustard seeds   1/2tbsp
•  cumin seeds     1/2tbsp
•  garlic cloves      6
•  dry red chilies   2
•  green chillies     2
•  fresh curry leaves , 
• oil                     2tsp

 Procedure

1. Cook Dal adding 3cups of  water in a pressure cooker.  ( cook upto 3 whistles)
2. Heat oil in a heavy bottom  vessel, add mustard seeds and  cumin seeds, garlic, red chillies and curry leaves and  fry for half a minute.
3. Add this to the  cooked dal along with salt , mango pieces,turmeric powder. Cook on medium flame  till mango pieces become soft. Take with rice or roti.

BEERAKAYA PACHCHADI (Ridge Gourd chutney)

Ingredients:

• Beerakaya        1 (medium size)
• Red Chilli          1
• Til seeds(Noolupappu) 3spoons
• Turmeric          little pinch
• Tamarind         small piece (Soaked in water)
• Salt to Taste
• Sugar (opttion)  1/2 table spoon

Procedure

•  Beerakaya - wash, Peel and cut into in small pieces
•  Take a pan and fry red chillies for2 minutes and add til seeds . Fry til till its colour become litlle brown.
•  Now add chopped beerakaya pieces and cover with a lid and cook it until the beerakaya pieces become soft.
•  Remove the lid and fry for 2 minutes.
•  Add salt,tamarind,sugar, to it and turn off the stove. Wait until it cools down.
• Grind it till it becomes fine paste, by adding little quantity of water and take it in to  a vessel. Serve with hot rice

Guguni

INGREDIENTS:

• 1 cup dried yellow peas
• 2 potatoes
• 1 large tomato, chopped
• 1 medium onion
• 1" ginger
• 2 cloves garlic
• 4 green chillies
• 1 tsp cumin seeds
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Chopped coriander leaves to garnish
• Salt to taste
• 4 cups water
• 1 tbsp oil

PROCEDURE

1. Soak the dried peas overnight in water.
2. Peel the potatoes and cut into small pieces. 
3. In a pressure cooker, cook the peas and the potatoes with 2 cups of water.
4. Grind the onion, garlic, ginger to a fine paste.
5.  Heat oil in a pan. Add cumin seeds. when the seeds begin to splutter, add onion pieces. let the onions saute.
6. Add the onion-garlic paste, fry till the paste and the oil separates. 
7. Add the cumin powder, coriander powder, red chilli powder, turmeric powder, salt and tomatoes and mix well.
8. Add the boiled peas , potatoes and suffiecient water mix well and cook for 10 minutes.  Garnish with coriander leaves and serve with rice or roti

Tomato curd chutney

Ingredients

•  red ripe tomatoes   2 large
•  green chilli             1 chopped                
•  curd                      1 cup              
•  coriander leaves     1 tbsp         
• salt to taste 

For seasoning

•  mustard seed           1/2 tsp     
•  cumin seeds             1/2 tsp         
• fresh curry leaves        8-10 
• split black gram         1/2 tsp     
•  dry red chillies,            1
• 1/2 tsp oil

Procedure 

1. Cook tomatoes. Cool them for few minutes and mush them lightly. Beat the curd till it becomes smooth. Combine the cooked tomatoes  with the beaten curd. Add salt and mix well.

2. Heat oil in a pan. Add the split gram dal,red chilli , mustard seeds and let them pop, a Add the curry leaves, green chilli and toss for a few seconds  Add it to the  tomato curd mixture.  Garnish with fresh coriander leaves. Serve with white rice or roti.

MANGO RICE

Ingredients

•  cooked white rice          2cup
•  turmeric powder            1tsp
•  peeled and grated raw green mango 1cu Channa Dal                   1tsp
•  Urad Dal                       1tsp
•  mustard                         1tsp
•  curry leaves
•   Red cihilles                   3
• Green chillies                  3to4
• Salt to taste
•  Ground nuts                   5tsp
•  Oil                                5tsp

Procedure

1.  Cook rice and kept it aside.
2.  Heat oil in a pan. Add ground nuts fry till they become golden colour . Add  Channa Dal, urad dal, red chillies and fry them till they splutter..
3. Now add  green chillies, turmeric and curry leaves.
4. Add  the cooked rice , grated mango  and salt to this and mix well. Keep it aside  for 15 mintes..
5.  Mamidikaya pulihora/ Mango Rice is ready to serve. 

Semiya Halwa

Ingredints

• Semiya 1cup
• Sugar 1cup
• Ghee 3spoons
• water 4cups
• Elacihi powder
• Raisins 6
• Cashew nuts 6

Preperation

1. Heat ghee in a thick bottom vessel. Add cashew nuts and raisins. Fry till nuts colour becomes  little brown.
2.  Take the fried nuts and raisins  and keep aside.
3. Add semiya to the ghee and . fry semiya till it  becomes light brown  add water in it.mix well.
4. Cook till the semya become soft.. 
5. Again cook it for .till the extra water in the  semiya evaporates. Add sugar and mix well.
6. Now add elachi powder ,  mix well. .Remove from the flame.  Take the sweet in a bowl.
7. Decorate with cashew nuts and raisins.

Pala puri

INGREDIENTS:

• 1 cup maida
• 1 cup sugar.
• 3-4 cups milk.
• 2 spoons ghee
• a pinch of salt.
• 3-4 elaichi

PREPARATION:

1. Add a pinch of salt to maida flour and make a dough by adding suffient water. (like puris dough). Keep it aside for 15 minutes.
2. Divide the dough into small portions and roll them into thin chapatis.
3. Heat the pan on medium flame and put the rolled out chapati on it to .Fry the chapathi both sides.
4. Apply ghee on cooked chapatis and divide the cooked chapatis into small pieces.
5. Boil milk with sugar.
6. Add the pieces of maida chapathis to the boiling milk.
7. Let it boil for 3 mins .put off the stove.
8. Add elaichi powder and garnish with cashew nuts.
9. Let the puris soak in the milk for minimum min. 30 minutes

UGADI PACHADI

Ingredints of Ugadi pachchadi

Ugadi pachchadi

INGREDIENTS:

• Tamarind (lemon sized)
• Jaggery (lemon sized)
• Banana
• Raw mango
• Neem flower

PREPARATION:

• Soak tamarind in little water for 10 minutes. Then take out  the thick juice and keep it aside.
• Cut and add small pieces of banana and raw mango pieces to the tamarind juice.
• Add crushed jaggery to it and mix till it melts.
• Decorate it with neem flowers.
• Your sweet,sour and bitter Ugadi Pachadi is ready to eat. 

Curd Rice

Ingredients

• 1 cup rice
• 1cup yogurt
•  oil   2tbsp
• 1red chilly
•  mustard seeds 1tbsp
• 1tbsp cumin
• small piece ginger( finely chopped )
• curry leaves
• 2 green chillies
• coriander leave

Preparation

1. Wash and pressure cook rice. allow to cool and mash the rice a little.
2. Heat oil in a small pan and add  mustard seeds, red chillies,  ginger pieces, curry leaves. and green chilllies till they crackle. Add seasoning and salt  to the curd , mix well.
3. Add mashed rice , stir well. 
4. Decorate with coriander leaves
5. Serve after 30minutes minimum.