ALOO GOBI FRY

INGREDIENTS:

Potatoes - 2 large (cut into small pieces)

Cauliflower - 1 medium (cut into small pieces)

Oil - 2 tbsp

Cumin seeds - 1 tsp

Green chillis - 2

Red chillis - 2

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Ginger garlic paste - 2 tsp

Onion - 1 (finely chopped)

Tomatoes - 2 (chopped)

Coriander powder - 1 tsp

Garam masala - 1 tsp

Red chilli powder - to taste

Salt - as per your taste

Coriander leaves - for garnishing

PREPARATION:

1. Heat oil in a pan and add cumin seeds, red chillis, green chillis asafoetida and fry.


2. When they splutter, add turmeric powder, ginger garlic paste and saute it.Then add onions and fry till light brown.


3. Add tomatoes and coriander powder, red chilli powder, garam masala, and salt.Mix well.


4. Add potatoes and mix well. Cover it and cook for about 2 - 3 min.Then add Cauliflower, Cover and cook untill potatoes and cauliflowers are well cooked.(but not mushy)


5. Garnish with chopped coriander leaves.


6. Serve with chapathi, roti, paratha and rice and dal.

POHA UPMA (ATUKULU UPMA)

INGREDIENTS:

Poha (flattened rice) - 2 cups

Onion - 1 (chopped)

Peanuts - 2 tbsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chilli's - 3

Red chilli's - 2

Curry leaves - 1 string

Turmeric - 1/4 tsp

Lime juice - 1 tbsp

Coriander leaves - for garnishing

Oil - 2 tbsp

Salt - to taste

PREPARATION:

1. Heat oil in pan and add peanuts and fry 1 min, then add channa dal, urad dal, mustard seeds, cumin seeds, green chilli's, red chilli's, curry leaves and fry.
2. When dal turns light brown add chopped onions and turmeric.


3. Wash poha in water and squeeze. keep it aside.


4. When onions turns light brown add the poha.


5. Add salt and lime juice to taste and mix well.


6. Let it fry 5 min and turn off the stove.


7. Garnish with cilantro and serve.

CHOLE CURRY

INGREDIENTS:

Chole (dry chick peas) - 1 cup

Onion - 1

Tomatoes - 3

Ginger garlic paste - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chillis - 2

Curry leaves - 1 string

Coriander powder - 1/4 tsp

Red chilli powder - 1 tsp

Chole masala - 1 tsp

Salt - to taste

Oil - 2 tbsp

Coriander leaves - for garnishing

PREPARATION:

1. Pressure cook the chick peas until soft and keep it aside.


2. Heat a pan and pour oil in it and add mustard seeds, cumin seeds, green chillis, curry leaves, and fry, then add ginger garlic paste and onions. fry till onions become soft.


3. Now add tomatoes and let it cook untill soft.


4. Then add salt, red chilli powder, chole masala, coriander powder and mix.


5. Then add cooked chick peas and put 1 cup of water.


6. Close the lid and cook for about ten min until most of the water is absorbed and curry looks little thick.


7. Finally add coriander leaves and turn off the stove.

MURUKULU

INGREDIENTS:

Rice flour - 2 cups

Urad flour - 1/2 cup

Besan - 1/2 cup

Butter - 1/2 cup

Red chilli powder - 2 tsp(as per your taste)

Sesame seeds - 1 tsp

Salt - to taste

Oil - for frying

Water - 1 1/2 cup (as required)

PREPARATION:

1. Mix rice flour, urad flour, besan flour, sesame seeds, red chilli powder, salt in a big bowl.


2. Heat the butter and add it into the mixture.


3. Now add water slowly into the mixture and knead it to make soft dough.


4. Place some dough in muruku maker and pipe out the patterns, forming circle, on a greased plate.


5. Heat oil in a pan , and fry murukus carefully in the oil, without touching each other.


6. Fry till they turn light brown colour.


7. Remove the murukus and keep on a paper towel to remove excess oil.


8. Allow them to cool and store in a dry container.

ARISELU

INGREDIENTS:

Rice - 3 cups

Jaggery - 1 cup

Water - 3/4 cup

Oil - for frying

Sesame seeds - 2 tbsp (optional)

PREPARATION:

1. Wash the rice and soak it over night in the water.


2. Drain the water and put the rice on a cotton cloth, Allow it to dry for 15 min.(rice should be little wet)


3. Make a fine powder of it in a blender.


4. Sieve it, if necessary and keep it aside. Flour needs to be little wet.


5. Heat a pan and put grated jaggery and add 1 cup of water and let it melt.


6. Keep it in low flame till it becomes thick syrup.(When you take a bit and put it in water,you should be able to make a ball of it.This is when the paakam is ready)


7. Add rice flour to it slowly and stir well.


8. Turn off the stove and make sure there are no lumps.


9. When slightly cool make a big lime size balls of it and press each ball into a thin, round, like a poori shape on a plastic sheet.


10. Heat oil in a thick bottom pan and fry each one in oil on low flame till dark brown and remove.


11. Once done remove them from oil and place them on a tissue to remove the excess oil.


12. Repeat the procedure till the dough is over.


13. Allow them to cool and store them in a dry container.


14. Ariselu is ready.

URAD DAL VADA (GARELU)

INGREDIENTS:

Urad dal - 2 cups

Salt - to taste

Onion -1 (chopped)

Green chillis - 3 (chopped)

Curry leaves - 3

Oil - for deep frying

PREPARATION:

1. Soak urad dal in water for 4 hours.


2. Grind it with very less quantity of water.It should be a hard and thick batter.


3. Take out batter in a container and add salt, onions, green chillis, curry leaves and mix.


4. Heat oil in a pan, wet your palms and take small amount of batter in ball shape with your right hand, put it in your left palm and flatten it lightly. Make a hole in the center like a donut.


5. Deep fry this in medium hot oil until goldren brown and crisp.


6. Serve hot vadas with sambar and coconut chutney.

CABBAGE CURRY

INGREDIENTS:

Cabbage - 3 cups

Peas - 1/2 cup

Onion - 1 (chopped)

Green chillis - 3

Turmeric powder - 1/4 tsp

Salt - to taste

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 4

Oil - 1 tbsp

Coriander leaves - for garnishing

PREPARATION:

1. Heat oil in a pan and add mustard seeds, cumin seeds, green chillis, curry leaves and fry.


2. When mustard splutter add onion and fry till light brown.


3. Then add peas, cabbage, salt and turmeric powder. Sprinkle a little water.


4. Cover the pan and steam cook it until it is as soft as you like it.


5. Garnish with coriander leaves and serve hot with chapathi or rice.

TOMATO RASAM

INGREDIENTS:

Toor dal - 4 tbsp

Tomatoes - 4(chopped)

Onion - 1 (chopped)

Water - 3 cups

Tamarind paste - 1 tbsp

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Green chillis - 2

Red chillis - 2

Curry leaves - 1string

Garlic - 2 cloves( chopped)

Turmeric powder - 1/4 tsp

Coriander powder - 1tsp

Red chilli powder - 1/2 tsp

Sambar powder - 1/2 tsp

Asafoetida - a pinch

Coriander leaves - for garnishing

Salt - to taste

PREPARATION:

1. Wash and pressure cook the dal and keep it aside.
2. Heat oil in pan and add mustard seeds, cumin seeds, green chillis, red chillis, curry leaves, asafoetida and fry.
3. When mustard splutter add onion and garlic, fry till light brown.
4. Then add tomatoes, salt, turmeric, coriander powder, red chilli powder, sambar powder and pour 1 cup of water in it.
5. Let it cook 5 - 6 min, add cooked dal, tamarind paste and 2 cups of water. Bring it to boil.
6. Garnish with coriander leaves and serve hot.

RICE KHEER (PARAVANAM)

INGREDIENTS:

Rice - 1/2 cup

Milk - 6 cups

Jaggery - 3/4 cup

Sugar - 2 tbsp

Cashew nuts - 1 tbsp

Raisins - 1 tsp

Cardamom powder - 1/4 tsp

PREPARATION:

1. Take milk in a pot and bring it to boil.Reduce the flame.


2. Wash the rice and add into the boiling milk.


3. When rice is half cooked, add little water if required.


4. When rice is cooked well, add jaggery, sugar and mix well.


5. Let it cook for a while and stir continuously.


6. Add cardamom powder and turn off the stove.


7. Now take another pan, pour little ghee. Add cashew nuts, fry for 1 min and add raisins. Fry till golden brown.


8. Garnish with these nuts and serve hot or chilled.

TAMARIND RICE (PULIHORA)

INGREDIENTS:

Rice - 1 cup

Tamarind paste - 1/2 cup

Turmeric powder - 1/4 tsp

Curry leaves - 2 strings

Peanuts - 2 tbsp

Cashew nuts - 1 tbsp

Urad dal - 2 tsp

Channa dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chillis - 3

Red chillis - 2

Asafoetida - a pinch

Oil - 4 tbsp

Salt - to taste

PREPARATION:

1. Soak tamarind in water and extract thick juice out of it.


2. Cook rice, and add salt, a little oil and mix it well and keep it aside.


3. Heat a pan, pour the tamarind extract, and add salt, turmeric powder in it, and cook until it become thick paste.


4. Add the cooked tamarind extract into the rice and mix well.


5. Heat oil in a pan, then add cashew nuts, peanuts, and fry for a while.


6. Then add urad dal, channa dal, cumin seeds, mustard, green chillis, red chillis, curry leaves, asafoetida, and fry till all these ingredients turn brown.


7. Then add these mix into the above prepared rice and mix very nicely and gently.


8. Tamarind rice is ready.