Junnu

 Junnu
Ingredients:

cardamom (elaichi) powder 1/2 tsp
curd (yogurt) 1 cup
milk 1 cup
nutmeg   pinch   
pepper powder pinch
   
sugar 50grams
sweetened condensed milk 1 can

Preparations:

Mix curd and sugar well in a bowl. Also add condensed milk to the curd mixture and mix well.
To this, add warm milk, cardamom powder, nutmeg, pepper powder and mix well.
Place this bowl in the pressure cooker with little water and steam cook on low flame for 30-40 minutes.
Immerse the bowl when it gets cooled.

Jalebi

Jalebi:

Ingredient's:

Maida 1cup.
2 tbsp gram flour.
1/2 tbs baking soda.
yogurt 2tbs.
water.

Preparation :

1.mix all ingredients with small small quantity of water,make a batter,leave it over night.
2.fill batter in zip lock OR squeezed bottle and make jalebi fry in oil.
3.remove from oil and keep it in syrup and take it into plate.

syrup:sugar &water boil along with some elachi.

Godhuma Rawa Salad(Craked Wheat Salad)

 Godhuma Rawa Salad.


Ingredients:
Creaked Wheat 1/2 Cup
Green Chile 1 Small
Cucumber 5 Tbsp  (chopped)
Tomato 4 Tbsp (chopped)
Onion 3 Tbsp (chopped)
Bell Pepper 2 Tbsp (chopped)
Lemon Juice 1 – 2 Tbsp
Cilantro
Salt to taste
Sesame Oil 1 Tbsp

Method of preparation:


1.Remove stem, wash and finely chop the green chili.
2.Wash and finely chop the cilantro leaves.
3.Wash all the vegetables and chop them into small pieces.
4.Bring to boil a cup of water, add creaked wheat, salt and sesame oil,Lower the heat and cook covered for 5 – 10 minutes Or until creaked wheat has absorbed all the water and turns soft.
Remove from heat, cool to room temperature and fluff up the creaked wheat.
5.In a mixing bowl, mix together chopped cucumber, tomato, onion, bell pepper, lemon juice, cilantro and salt.Let it stand for couple of minutes and carefully fold the broken wheat into the above mixture.
6.Garnish with cilantro leaves and serve creaked wheat salad immediately.

Makes: around 2 Servings of Broken Wheat Salad.

Potlakaya Perugu Pacchadi(Snake Gourd)

Potlakaya Perugu Pacchadi

Ingredients:

Snake gourd -1
Yogurt (Curd)2 cups
Green chillies 1
Salt to taste

Talimpu:

Fenugreek seeds 2-3
Mustard seeds 1/2 tsp
Urad Dal 1/2 tsp
Channa Dal 1/2 tsp
Broken red chillies 3
Hing/ Asafoetida a pinch
Curry leaves 4

Method of preparation:

1.Cut snake gourd into thin circles boil 1 cup of water, add snake gourd circles and a tsp of salt.
When snake gourd circles become tender, remove from water and cool them down.
2.Remove stems, wash and mash greenchilli with a pestle.
3.Beat yogurt in deep bowl,squeeze the cooled snake gourd circles a little bit and add to beaten yogurt add crushed green chilli and salt to yogurt and mix well.
4.Heat oil in a pan, add fenugreek seeds, mustard seeds, urad dal and broken red chillies.
When seeds start to splutter add curry leaves and hing add this talimpu to yogurt bowl.

Bagara Tomato(Masala Tomato)

 Bagara Tomato


Ingredients:

Tomatoes 4
Onion 1
Green Chiles 4
Ginger Garlic Paste 1 tsp
Raw Peanuts 1/4 cup
White Sesame Seeds 1 tbsp
Fresh  Coconut 2 tbsps
Red Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Tamarind lemon size ball
Cloves 2
Cinnamon 1 inch piece
Bay Leaf 1
Fenugreek Seeds 1/4 tbs
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
 Black Onion Seeds 1/2 tsp(optional)
Curry Leaves
Salt to taste
Oil 2 tbsp s

Method of preparation:

1.Thoroughly wash and remove the hard stem part of tomatoes.
2.Make multiple long slits in the tomatoes to let the juices in. But make sure whole tomato is intact.
3.Peel and finely chop onion,Remove stems, wash and slit green chiles,Soak tamarind in a cup of water and extract all the thick juice.
4.Dry roast peanuts and sesame seeds separately until light golden color& roasted ingredients and grind all of them into smooth paste adding enough water.
5.Heat oil in sauce pan, add cloves, cinnamon, bay leaf, fenugreek seeds, mustard seeds, cumin seeds, onion seeds and curry leaves.When mustard seeds start to crackle, add finely chopped onion and green chiles.
6.Once onion turns translucent, add ginger garlic paste and stir then add ground peanut sesame paste, turmeric powder, red chilli powder, salt and a cup of water.
7.Tuck the tomatoes into the gravy and close the lid,Cook on low flame for 10 – 15 minutes.
Uncover, add tamarind extract and turn the tomatoes onto the other side.
8.If the gravy seems to be too thick, add little more water at this point of time cook for another 10 – 15 minutes until oil oozes out and tomatoes become just soft but not mushy.

Serve bhagara tomato hot with biryani, steamed rice or plain chapatis.

Goru Chikkudu Kaya Pesarapappu Kura

Goru Chikkudu Kaya Pesarapappu Kura

Ingredients:

Cluster Beans 2 cups
Split Moong Dal 3/4 cup
Green Chiles 3
Fresh  Coconut 2 tbsps
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1 tsp
Urad Dal 1 tsp
Channa dal 1 tsp
Cumin Seeds 1 tsp
Curry Leaves 4
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

1.Wash moong dal thoroughly in water.
2.Remove stems, wash and slit the green chiles.
3.Wash, remove ends and chop cluster beans into one inch pieces. (abt. 2 cups)
4.Bring to boil 3 cups of water, add moong dal, salt and turmeric powder.
Strain the dal once its cooked.
5.Bring to boil 3 cups of water, add chopped cluster beans and salt,Refresh in cold water once beans are soft and cooked.

6.Heat oil in a pan, add all talimpu ingredients ,When dal changes color, add green chiles, cluster beans and moong dal.Stir fry until all the moisture is gone.

Garnish with fresh coconut and serve with steamed rice

Prawns/Shrimp Fry

Prawns/Shrimp Fry:

Ingredients

    Prawns/Shrimp - 500 gms, cleaned and De-veined
    Onions - 2, finely sliced
    Garlic, - 2-3, finely minced
    Ginger green chili paste
    Red chilli pwd - 1 1/2 tsps (adjust)
    Turmeric pwd - 1/4 tsp
    Coriander pwd - 1 tsp
    Saunf pwd - 1/2 tsp
    Coconut - 2 tbsp (grated)
    Garammasala pwd
    Lemon juice  - 1 tbsp
    Salt to taste
    Curry leaves - 15-20
    Cooking oil - 1 1//2 tbsps

Method:

   1. Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd,
     lemon juice and salt for 10 mins.

   2.Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame
     cook for 6-8 mins.
   3.Turn off heat and drain the excess water, if any.

   4. Heat oil in a pan, add the finely minced garlic and saute for half a mt& Add sliced onions,
       kasuri methi and  curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.

   5.Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and
      stir fry  for 3 mins.

   6.Add the grated coconut and saute for 3 mins. Adjust salt and turn off heat.

Tomato Pappu(Tomato Dal)

Ingredients:

1 small cup tur dal/kandi pappu

1 cup chopped tomato pieces.

2-4 green chillis, slit lengthwise

1/4 tsp turmeric pwd

1/2 tsp of red chile pwd

lemon size of tamarind

salt to taste

8-10 fresh curry leaves

2 cups water, approx

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal/minappa pappu/split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chillis, De-seed and tear

10-12 fresh curry leaves

1/4 tsp hing pwd

2-3 tsps oil

1 In a pressure cooker, place dal, tomato pieces, curry leaves, green chillies, red chile pwd ,salt to

taste and turmeric pwd,tamarind. Add 2 1/2 to 3 cups of water and pressure cook upto 3-4 whistles. If cooking over stove top, cook till the dal is almost cooked.

2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves ,hing and stir fry for half a minute.

3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for 5-7 mins,

without lid or till you get the consistency of your choice.

4 Serve with white rice OR roti.

Dosakaya Pappu(Cucumber Dal)

.

Ingredients:

1 small cup tur dal/kandi pappu

1 cup peeled&chopped Dosakaya/Cucumber pieces.

2-4 green chillies, slit lengthwise

1/4 tsp turmeric pwd

1/2 tsp of red chile pwd

lemon size of tamarind

salt to taste

8-10 fresh curry leaves

2 cups water, approx

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal/minappa pappu/split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chillis, De-seed and tear

10-12 fresh curry leaves

1/4 tsp hing pwd

2-3 tsps oil

1 In a pressure cooker, place dal, Dosakaya/Cucumber pieces, curry leaves, green chillis, red chile pwd ,salt to taste and turmeric pwd,tamarind. Add 2 1/2 to 3 cups of water and pressure cook up to 3-4 whistles. If cooking over stove top, cook till the dal is almost cooked.

2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves ,hing and stir fry for half a minute.

3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for 5-7 mins without lid or till you get the consistency of your choice.

4 Serve with white rice OR roti.

MamidiKaya Pappu (Mango Dal)

1 small cup tur dal/kandi pappu

1 cup peeled&chopped Mango pieces.

2-4 green chillies, slit lengthwise

1/4 tsp turmeric pwd

1/2 tsp of red Chile pwd

salt to taste

8-10 fresh curry leaves

2 cups water, approx

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal/minappa pappu/split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chillies, De-seed and tear

10-12 fresh curry leaves

1/4 tsp hing pwd

2-3 tsps oil

1 In a pressure cooker, place dal, Mango pieces, curry leaves, green chillies, Red chile pwd ,salt to taste and

turmeric pwd. Add 2 1/2 to 3 cups of water and pressure cook up to 3-4 whistles. If cooking over stove top, cook till the dal is almost cooked.

2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillies and curry leaves,hing and stir fry for half a minute.

3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.

4 Serve with white rice and a stir fry dish

Palakura Pappu(Spinach Dal)

Ingredients:

1 small cup tur dal/red gram dal/kandi pappu

2 cups chopped palakura/palak/spinach

2-3 green chillis, slit lengthwise

1/4 tsp turmeric pwd

1/2 tsp of red chile pwd

leamon size of tamerind

salt to taste

8-10 fresh curry leaves

1 1/2 cups water, approx

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal/minappa pappu/split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

1 In a pressure cooker, place dal, palak leaves, curry leaves, green chillis, red chile pwd ,salt to taste,tamarind and turmeric pwd. Add 2 1/2 to 3 cups of water and pressure cook upto 3-4 whistles. If cooking over stove top, cooktill the dal is almost cooked.

2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.

3 Add this to the pressure cooked dal and combine.Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.

4 Serve with white rice or roti.

Sorakaya Nuvvupodi Fry(Bottle Gourd fry)

Ingredients:


Sorakaya / Bottle Gourd - 1 cup
Onions - 1 medium(optional)
Curry leaves - 4 -5
Nuvvulu/Seaeeme seeds - 2-3tsp
Red Chili  - 3-4.
Coriander Powder - 1 tsp
Turmeric powder
Thalimpu dinusulu/tadka- 1 -2 tsp
Salt to taste
Oil - 2-4 tsp


Method:

 1.In a bowl add chopped bottle gourd, turmeric, salt and required water. Allow it to boil, by covering
 with a lid.

2. Once boiled, drain it and keep aside to cool.

3.  Heat a tbsp of oil in a pan. Add Sesame seeds, red chilies, cumin seeds, Fry them, Keep aside to cool.
    Grind it to fine powder by adding little salt (Nuvvu pappu podi).

4. Take some oil in a pan;Thalimpu dinusulu/Thadka add  curry leaves and fry it on a medium flame,bottle gourd.

 5.  Keep checking till water gets evaporated and add above Nuvvu pappu podi, and fry for 2 mins.If required Put red chilli powder and mix well the curry. Turn off the flame.

Serve hot with plain rice or Chapatti's.

BeetRoot Fried Rice

Ingredients:

1 cup rice (optionally use basmati)
1 cup grated beetroot
1 teaspoon cumin seeds
½ cup finely chopped onion
1 teaspoon grated ginger
1 clove finely chopped garlic (optional)
2 tablespoons of chopped mint leaves or coriander leaves
1 teaspoon sambar powder
1 teaspoon garam masala powder
2 tablespoons butter
Salt to taste


Method

1.Cook the rice with  2.5 cups of water until soft and grainy. Cook the rice with salt. Keep aside.

2.Heat butter in medium heat in a pan; add cumin seeds, onion and garlic and saute until onion is tender and golden.

3.Add grated beetroot and saute with the pan covered until beet is soft, tender and cooked.

4.Add sambar powder, garam masala powder, mint leaves, salt and mix well.

5.Stir in the beetroot mixture to the cooked rice and serve warm with yogurt or tomato onion raita.

Chicken Tortia Soup

Ingredients:

    2 skinless, boneless chicken breasts, cut into cubes

    1/2 teaspoon olive oil

    1/2 teaspoon minced garlic

    1/4 teaspoon ground cumin

    1/2 teaspoon Dried orogono & basil.

    2 (14.5 ounce) cans chicken broth

    1 cup frozen corn kernels

    1 cup chopped onion

    1/2 teaspoon pepper powder

    1 tablespoon lemon juice

    1 cup chunky salsa/(use diced tomato's&jalapeno)

    8 ounces corn tortilla chips

    1/2 cup shredded Monterrey Jack cheese (optional)


Directions

    In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes.
   
    Add the garlic and cumin & dried oragona,basil and mix well.

    Then add the corn, onion, pepper powder, broth, and salsa.

    Reduce heat to low and simmer for about 20 to 30 minutes then add lemon juice.

    Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterrey Jack cheese and a little sour cream.

Gobi Manchurian

.

Ingredients:

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsp s maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm water
salt to taste
For sauce:

1/4 cup spring onions, finely chopped,

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger
2 finely chopped green chillis

2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
1 1/2 tbsps  oil
1 tbsp finely chopped coriander leaves

Preparation:

1 Heat oil for deep frying in a heavy bottomed vessel.

2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the Gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the Gobi till it turns golden brown. Remove onto absorbent paper and keep aside.

3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them.  stir fry for another 3 mts. They should retain their crunch.

 5 Reduce to medium heat and add the  soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts. 

6 Add the deep fried Gobi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.