Rice suji upma with coconut, bengal gram and green gram

Ingredients:

• Rice suji                     2 cups
• Gram dal                    1/8 cup
• Green gram                 1/8 cup              
• Grated coconut           1 cup
• Coriander leaves
• Green chillies
• Salt to taste                
• Oil                              5 tsp                        

For seasoning:

• Mustard seeds              1  spoon
• Cumin seeds                 1/2  tsp
• Green chili                    4
• Red chilli                      2
• Curry leaves

Procedure:

1. Heat oil in a cooking vessel. Seasoning with mustard, cumin, green chilli, red chilli and curry leaves
2. Add water 5 cups of water
3. After boiling of water, add Gram dal, green gram and allow it to cook until they become half soft.
4. Add salt and rice suji.  Mix  well and cook until suji becomes soft on low flame.
5. Add grated coconut and mix well. Cook it for 2 minutes.
6. Serve hot.

Ambo ( mango) Kotta

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Ingrdients:

• Ripe raw mango(Kolambi)        1( cut into pieces length-wise)
• Sugar                                        2 tbs (depends on ur taste)
• Tarmaric powder                       little
• Salt to taste          
• Oil                                             1tsp

for seasoning: 

• Mustard seeds                ½  spoon
• Cumin seeds                    ¼  tsp
• Red chili                           1

Procedure :

1. Heat oil in cooking vessel, seasoning with red chili,mustard and cumin. 
2. Add mango pieces,salt, turmeric and sugar. Add 1\2 cup water to cook. Mix well.  
3. Cook until mango pieces become soft. 
4. Serve with hot rice.

Sagu dhana ( SAGO) vada

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Ingredients

• Sago  (saggu biyyam)       1\2 cup
• Maida                              1 cup
• Idli suji                            1\2 cup
• Arow root powder           1\2 cup 
• Curd (sour)                      1 cup
• Onion                               1 (finely choppped)
• Salt to taste
• Oil for deep fry
• Green chilli paste                1\2 spoon

Procedure

1. Soak sago 1 hour before in curd.Mix all ingredients in a vessel.Add soaked sago also.
2. Add sufficient water to the mixture  to make medium thick paste. 
3. Heat oil in deep flat pan.
4. Take a tsp of paste and drop it in the hot oil.
5. Fry until till they turn into golden brown  
6. Drain on paper towels and serve with tamarind chutney, mint-coriander chutney  or tomato sauce.

Coriander Katha Meeta Chatni

Ingredients:

• Coriander              2 bundles, finely chopped and washed
• Tamarind               Big lemon size
• Jaggery                  Big lemon size
• Green chili             4       
• Salt to taste
• Turmeric powder   1/4 tsp

For Seasoning:

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Curry leaves
• Red chilly                                2

Procedure: 

1. Soak tamarind in a bowl with little water.
2. Grind all ingredients in a mixi alongwith soaked tamarin until it becomes smooth paste.
3. Seasoning with mustard, cumin seeds, curry leaves and red chilli.
4. Mix well and serve with hot rice, upma etc.

Brinjal katta mitha chatni (sweet and sour)

Ingredients:

• Brinjal Big Size                  1
• Onion                                2 finely chopped
• Tamarind pulp                   ½ cup
• Jaggery  (option)                            2 spoons
• Turmeric                            ¼ tsp
• Salt to taste
• Oil                                      2 tsp

 For  Seasoning:

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                        4
• Curry leaves
• Red chilly                         2 

Procedure:              

1. Roast brinjal (apply oil ) on stove or in a oven and wash it.
2. After 10 minutes,  peal and mesh it.
3. Heat oil in a frying pan, seasoning with mustard, cumin, red chili. green chili, and curry leaves.
4. Add this season to turmeric pulp.
5. Add meshed brinjal, salt, turmeric powder and jaggery also to the tamarind pulp. Mix well.
6. Serve with rice or roti

Coconut, Coriander Curd Chatni

Ingredients:

• Grated coconut              :  One cup
• Coriander (peeled)         :  1 cup
• Curd                              :  1 1/2 cups
• Green chilli                     :  2
• Salt to taste 
• Oil                                 :  1 tsp

For seasoning

• Mustard seeds                :  ½  spoon
• Cumin seeds                   :   ¼  tsp
• Red chili                         :   4
• Curry leaves

Procedure:

1. Grind Coconut, coriander leaves, salt, green chilli in a mixi and keep it aside.
2. Season curd with mustard, cumin, red chilli and curry leaves
3. Add the mixer from the grinder jar with curd. Mix well.
4. Serve with rice, idli, dosa, upma etc.

Potato crispy finger chips

Ingredients:

• Big size potatoes              :  3 (cut into pieces after peeling lengthwise)
• Maida                              :  1/2 cup
• Arrowroot powder           :  1/2 cup
• Black pepper powder       :  1/2 tsp
• Salt to taste
• Oil for deep fry

Procedure:          

1. Take maida,  arrowroot powder, black pepper and salt in a bowl and mix with water to make a medium thick paste.
2. Heat oil in a frying pan.
3. Dip potato pieces and fry in  oil until they become light golden  brown
4. Remove from oil and serve with tomato ketchup.

The same procedure is for making crispy chips with potals  also.
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Instant tiffin with flatterned rice (atukulu)

Ingredients

• Thick Flattened rice                                      2 cups
• Pesara podi or kandi podi (gunda)                4 to5 tbs
• big onion                                                      1 (finely chopped)
• Oil                                                               3 tbs 

Procedure

1. Wash and clean flattened rice with water 2 to3 times and drain the water.  
2. Add littler water and keep it side for 10 minutes.
3. Add pesara gunda, onion pieces and oil. Mix well. 
4. Instant atukulu tiffin is ready to eat.

Kobbari undalu with jaggery

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 Ingredients 

• Grated coconut                 3 cups
• Jaggery                             1 cup
• Ghee                                 2 tbs

 Procedure

1. Heat  thick bottom cooking vessel.
2. Add grated coconut,  jaggery and half cup of  water, mix well.
3. Mix continuously and cook till the water in the mixture evaporates. 
4. Switch off the stove and allow to cool. 
5. Make equal proportional small balls with Ghee applied hand.

Mango oil pickle ( hot mango pickle )

 

Ingredients: 

•  Sour Raw mangoes                             5   (big size)
• Mustard seeds fine powder                   2 1/2 cups 
• Red chilli powder (MTR is good)           2 cups  
• (Guntur chilli powder gives the exact flavour and taste) 
• salt                                                      2 cups
• Fenugreek                                            2 tbs             
• Til oil                                                   250 gms.
• Garlic (option)                                     3

Procedure

1. Grind mustard to a fine powder (Keep mustard seeds inone hour in sunlight before making powder). Mix salt, chilli powder, mustard powder and oil also in a big  vessel.
2. Wash and wipe mangoes  with a dry cloth and keep them 15 min. aside to dry. Cut the mangoes into  one inch pieces.
3. In a dry china clay or glass container, place some mango pieces and spread some mixed powder, continue this proces till the mango pieces are finished. Close the container with cover and  keep it aside.
4. Mix after 3 days. 
5. You can use this pickle after 7 days from prepared.
6. The pickle should always have a layer of oil floating at the top.

Brinjal Onion Masala (muvvankaya)

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Ingredients

• Baby Brinjals                 8 ( small size slit in to four half  way
•  Medium size Onions     4 ( cut into pieces)
• Ginger                         small piece
• Garlic                          1
• Chili powder                 1 tsp
•  Salt to taste  
• oil                                4tsp

    Procedure

1.  wash and slit Brinjals  in to half  4 way,  and keep them  aside in water.
2. Half grind onion, ginger, garlic,chili powder and salt together in a micxer grinder. Stuff the Brnjals (like in the 1st picture) with the above paste.
3. Heat oil in a pan and add stuffed brinjals.
4. Cover with a lid and cook until brinjals become soft.
5. Remove the lid and Fry till they become light brown. Add the remain onion masala and fry again for 5 minutes.
6. Serve with rice or roti.  

Thota koora(Tangy amaranth leaves ) , vankaya vepudu

Ingredients

• Thota koora                    2 (bundles)
• Brinjal (medium size)       1 (cut into pieces)
• salt to taste
• Mustard seeds                ½  spoon
• Cumin seeds                   ¼  tsp
• Red chili                         1
• Oil                                  3 tbs

Procedure

1. Clean and cut thotakoora into small pieces. Drain the water keep it aside. 
2. Heat oil in a frying pan, seasoning with cumin, mustard and  red chili. 
3. Add thotakoora , brinjal and salt, mix well and cover with a lid. 
4. Cook till the thotakoora becomes smooth. 
5. Remove the cover and fry for few minutes.
6. Serve with roti or rice

Sambar vada

Ingredients

• Black Gram      100gms
• Salt to taste
• oil for deep fry
• Sambar             1 litre

Procedure


Vada 

1. Soak black gram minimum 1 hour in water. Drain water and grind it to thick batter. (donot add water while grinding). 
2. Add salt and mix well
3. Heat oil in a frying pan. 
4. Take a thick polythene paper and rub it with little water on it.
5. Take little batter with watery hand, place  it on  polythene and slightly press with watery hand,  release it in heated oil. Fry both sides.
6. Fry till the vada becomes light brown.

Sambar


For preparation of sambar visit the label "Delicious Sambar" in the blog.

1. After preparation of sambar, dip the prepared vadas in the hot sambar.
2. Soak the vada to remain until they become soft. Minimum half an hour.

Mamidi kaya korumagaya

 

Kolambi Mango

Koru magayi

Ingredients

•  raw Mangoes (collector variety)    10 (Big  size)
• sugar                                      1kg
• Turmeric powder                     3 tbs
• Jaggery or sugar                                   250 gms.           
• salt                                         400 gms (depending upon mango size)
•  Fenugreek                                       2tbs
• red chili powder                             150 gms        

Procedure

1. Heat fenugreek on a dry pan and make it into fine powder in a mixi and keep it aside.
2. Wash, wipe, peel and grate mangoes, keep it in a small bucket.
3. Add salt, turmeric  mix well. Cover it and keep it one night.
4. Next day dry it under sun light for 4 to5 days.
5. Heat half cup water in a thick cooking vessel, add jaggery and cook it till the jaggery become a ball when its small quantity put in water. 
6. Switch of the stove. kept it aside to cool.
7. Add fenugreek powder, lal mirchi powder and jaggery to the dried grated mango and mix well. 
8. Keep it in a tight lid vessel (preferably china clay or glass)

Potato, potals, simla dry veg. fry

Ingredints

• Potals                                 2 (cut into pieces)
• Simla mirch                         1 (cut into pieces)
• Potatoes                             2 (peal and cut into pieces)
• Garam  masala powder       1/4 tbs
• Lal mirch powder               1\4 tbs
• salt to taste 
• Oil                                      4 tbs

Procedure

1. Heat oil in a frying pan and add simla mirch, potatoes, and potals.  
2. Add little salt and little water. Mix well. Keep cover and cook until potatoes become soft..
3. Remove cover, add a little garam masala powder and lal mirch powder, mix well,  fry till they become light brown. 
4. Serve with hot rice or roti.

Flattened rice (atukulu) pulihara

Ingredints

•        Thick flattened rice       2 cups 
•      Onion                              2  (finely  chopped)
•      Groundnut                     1/8^th. cup
•      Tamarind pulp               ½ cup
•      Turmeric powder            little
•          Salt to taste

For seasoning

•        Oil                                     2 spoons
•          Mustard seeds                ½ spoon
•         Cumin seeds                    ¼ tsp
•          Green chili                        4
•          Curry leaves
•         Bengal Gram dal         1 tbs

Procedure

1.       Wash and clean flattened rice. Leave little water with flattened rice and keep  it aside   
       for 10 minutes
2.      Take a cooking vessel, heat oil and seasoning with mustard seeds, cumin seeds, 
       bengal dal,   groundnut, red chili, green chili and curry leaves.
3.      Add onion and fry till they become light brown.
4.      Add wet flattened rice, tamarind pulp, salt, turmeric powder and mix well.
5.      Cover with a lid for 5 minutes.
6.      Serve with senagalu satalimpu and curd.

potals (bharwa parwal ) ,potato,carrot dry masala fry

Ingredients

• Potals small size      6
• Potato                     3 (peal and cut into pieces)
• Carrot                     2 (peal and cut into pieces}
• Oil  for frying
• salt

 For stuffing

• Til seeds                                          4 tbp
• Poppy Seeds (Gasagasalu)                 4 tbs
• grated coconut                                 4 tbp
• red chili powder                               1 tbp
• salt  

Procedure

1. Peel, wash and slit potals in to half 4 way,  keep them  aside. 
2. Grind til seeds, poppy seeds, grated coconut, redchili powder and little salt together in a mixi. 
3. Stuff the potals with the above paste.
4. Heat oil in a pan and add stuffed potals, little water and little salt to cook potals. 
5. Cover it with a lid and cook until potals become soft.
6. Remove the lid and fry till they become light brown.Add remain masala also to the fry. Fry again for few minutes and remove frm the stove.
7. Serve with hot rice or roti. 

 The process is same for making similar curries with potals singly, potatoes singly also. 

Semiya Pulihora

Ingredients

• Semiya           2cups
• Water             6cups
• Lemons           1
• Salt to taste
• Mustard seeds                ½  spoon
• Cumin seeds                   1/4 tbs
• Ground nuts                    1\8 cup    
• Bengal gram                    2spoons                 
• Green chili                        2
• curry leaves
• oil                                    4tbs

Procedure

1. Boil water in a cooking vessel,add turmeric, little salt and cook semiya   for 5 minutes
2. Drain the water. pour it a big plate and keep it cool. 
3. Heat oil in a pan and season with mustard, cumin, Bengal gram, red chili, ground nuts, green chili, and curry leaves
4. Add this season to cooked semi ya. Add salt and lemon juice also. Mix well.
5. Serve minimum after 10 minutes.

potals dry Onion masala fry

potals dry Onion masala  fry

pototoes onion dry masala

 Ingredients

•  Potals                           8 ( small size slit in to four half  way)
•  Medium size Onions     4 ( cut into pieces)
• Ginger                           small piece
• Garlic                            1tbs
• Chili powder                  1 tbs
•  Salt to taste 

    Procedure

1. Peel, wash and slit potals in to  half 4 way, like in the first picture and keep them  aside.
2. Half grind onion, ginger, garlic,chili powder and salt together. Stuff the potals with the paste.
3. Heat oil in a pan and add stuffed potals and little water to cook potals. 
4. Cover with a lid and cook until potals become soft.
5. Remove the lid and Fry till they becoem light brown. 
6. Serve with rice or roti.   

The same Onion dry masala can be used for preparing with Brinjal and  Tindora (donda kaya)  also

Dohi, Bigon (binjal)

Ingredients

• Curd       2cups
• Brinjal     2 (cut  into lengthen  wise)
• Salt to taste
• Oil        
•  for deep fry 

For seasoning

•         Mustard seeds                ½  spoon
•          Cumin seeds                  1/4 tbs 
•      Red chili                        1
•          Green chili                      3
•          Curry leaves

Procedure

1. Heat oil in pan, fry brinjal pieces till they become golden brown,  keep them aside.
2. Heat little oil in a vessel and seasoning  with mustard, cumin, red chili, green chili and curry leaves.
3. Add seasoning, fried brinjal pieces  and salt to the curd, mix well.
4. Serve with rice items.

Tamoto Chatni

Ingredients

•  Medium size tomatoes              3 (cut in to pieces)
•  Gram flour                                2 tbs
•  Turmeric  powder                     little
•  Lal mirchi powder                    1 tbs

For seasoning

•          Mustard seeds                 ½  spoon
•         Cumin seeds                    ¼  tsp
•         Green chili                        1
•         Curry leaves

Procedure

1. Grind tomato pieces in a mixi. Keep it  aside. 
2. Heat oil in a cooking vessel and seasoning with mustard, cumin, green chili and curry leaves. 
3. Add tomato paste, turmeric, salt and chili powder and cup of water.  Mix well and  boil it for 3minutes. 
4. Add little water to gram flour in a cup mix well and add it to above. 
5. Boil it again for 3 minutes and remove from the stove. 
6. Serve with idli or upma or dosa.