Gutti Capsicum

Small Capsicum - 4
Fried Peanuts - 6 tspns
Nuvvulu - 6 tpsns
Dry coconut powder - 2 tspns
Jeedi Pappu
Ginger Garlic Paste
Cinnamon - 2 small peices

1. Mix Peanuts, Nuvvulu, Coconut powder, Chillie powder, Jeedi pappu, Ginger garlic paste, cinnamon into a fine paste by adding little water. Add salt to this paste
2. Cut capcisum into half. microwave it for 3-4 mins till tender. let it cool
3. Stuff the masala into the capsicum
4. Take oil in a pan and add jeera, cinnamon, onion paste and fry well. Add tomato puree. ddlittle masala into this. Add the stuffed capsicum and add little water.
5. Close lid and let it cook on low flame.
6. Turn capsicum other side and let it cook well. Remove from heat once cooked.

Serve hot with Rice and ghee.

Saggu biyyam Punugulu

Saggu biyyam - 1 cup
Curd- 2 cups
Maida - 2 tspns
Rava - 1 tspn
Onions chopped - 1 cup
Green chillies - 3-4 finely chpped
Jeera
Baking Soda

1. Soak Saabudaana in curd for 3-4 hrs alon with little soda. you will notice that saggu biyyam will almost increase in size by 150%.
2. Add all ingridients listed and salt to taste. Mix well.
3. Take oil in a pan for deep fry.
4. Make small balls and deep fry in oil.

Serve hot with Chutney or Tomato Sauce.

Kaakarakaaya Pachadi

Finely cut kaakara kaay peices
Onions - 1 cup chopped
Tamarind pulp
Jaggery

1. Take oil in a pan and add chana daal, urad daal, jeer, turmeric, red chillies, vaamu and fry well. Take it out after frying.
2. Add finely cut kaakara kaaya peices in the same oil. Let them cook well. Add onion and fry them as well
3. Grind 1 & 2 to a fine paste by adding tamarind pulp, Jaggery
4. Season point3 with with curry leaves,hing & aavalu

Serve with Rice and Daal.

Alasandala Chaaru

Alasandalu - 1 cup
Green chillies
Ginger - Garlic
Coriander
Maamidi kaaya mukkalu - Raw mango peices

1. Presure cook alasandalu for 5-6 whistles and mash them well
2. Take oil in a pan and season with chana daal, urad daal, hing, turmeric, jeera, ginger, garlic and curry leaves. and mango peices. Fry well. Add cooked alasandalu now.
3. Add enough water to desired consistency. Remove from heat after cooked.

Serve hot with Rice and ghee

Gutti Kaakara kaaya

Kaakara kaayalu long thin ones - 5-6
Lime juice - 1 half cup
Curd - 1 cup
Coconut - 5-6 tbspns
Chillie powder - 3 tbspns
Garlic - 10 to15 pecies

1. Peel the kaakarakaaya- bitter gourd. Slit on one side. Rub salt enough for each peice.
2. Apply lime juice to all the peices
3. Take a bowl and add curd to it. Put these peices into the curd. Rub the peices well in curd
4. Take a pan and put this mixture in and let it cook in low flame till the kaakarakaaya is cooked well.
5. Take off heat and let it cool.
6. Grind coconut, garlic, chillie powder
7. Stuff this masala into the kaakarakaayas. Tie these with a smal thread to hold the masala together
8. Take oil in a fan and put these peices in it. Fry well.

Serve wit hot rice and ghee.

Spinach Soup

Palak - Fresh bunch
Tomatoes - 1 big one
Onion - 1 small cut into peices
Corn flour 1 tspn
Salt to taste
Butter
Pepper
Jeera
1. Take water and add palak leaves and tomatoes. Boil them and cool them. Grind this to a paste and filter this.
2. Take butter in pan and add jeera to it. Add the palak filter to this
3. Boil this and add a little pepper powder
4. Mix 1 tspn of corn flour in little water and add to point #2
5. Once the soup thickens remove from heat and serve hot.

Mushroom Babycorn Masala

Mushroom - small peices 1 cup
Baby corn - 1 cup
Capsicum - 1 cup (small peices)
Tomatoes - 4 big ones - puree
Coriander
Garam Masala, Dhaniya powder
Milk cream
Cashew paste

1. Take oil in a pan and add jeera. Add ginger garlic paste
2. Add finely chopped onion and fry till golden brown
3. Add mushroom, baby corn, capsicum and fry till tender with closed lid. Add Salt.
4. Add tomato puree and cose the lid again. Cook for 5 - 10 mins
5. Now add cashew paste and add little water
6. Add garam masala and Dhaniya powder
7. Once all vegetables are cooked well, then add milk cream and remove from heat
Garnish with coriander leaves and serve hot with Chapati / Rice.

Cabbage Kofta

Cabbage Shredded - 1 cup
Besan - 1 cup
Onion
Cashew
Tomatoes


For Kofta
1. Take shredded cabbage and add salt, chillie powder, garam masala. Add besan now.
2. Add little water and mix into thick paste
3. Deep ry in low flame into small balls

1. Take oil and add jeera. Add cut onion and fry till golden brown
2. Add tomato paste and add little water and cook well
3. Add salt, chillie powder, garam masala
4. Now add the Koftas and add coriander finely cut
5. Add little water and Cashew paste. Close with lid and let it cook for 2 mins
6. Remove from heat and serve with phulka/ chapati or Rice

Kandipindi Kattu

Toor Daal - 1/2 cup
Dhaniya - 2 tspns
Jeera - 2 tspns
Dry red Chillies- 5-6
Garlic - 1/2 cup

1. Take oil in a pan (5 tbspns). Add Toor Daal and dry them under low flame
2. Add dry red chillies and Dhaniya and fry them
3. Add Jeera and fry nicely.
4. Let it cool and grind this well with a little water to a fine paste
5. Take a pan and add 2 tspns oil. Season with garlic, turmeric, urad daal, chana daal, curry leaves, mustard seeds and hing
6. Add the paste from point #4.
7. Now add water liberally. Add salt
8. Now once it starts tickening as urad daal cooks
9. Now let this boil till desired consitency
10. Add Coriander finely chopped and remove from heat
Serve hot with Rice and papad

Aaku Vadalu

Rice Flour- 2 cups
Maida - 1 cup
Chana daal soaked - 5 tpsns
Urad Daal - 5tbspns
1/ cup ghee
Peanut - 1/2 cup crushed
Green chillies
Ginger
red chillie powder
seseme seeds - 2 tspns
Currly leaves and Coriander leaves chopped

1. Mix rice flour, maida, urad daal, chana daal,curry leaves, Coriander leaves
2. Add hot ghee to this
3. Mix well.
4. Now add green chillie, salt, ginger paste to this.
5. Add crushed peanuts and seseme seeds
6. Mix well into a hard dough by adding little water.
7. Now take small balls and pat them into flat leaf shapes
8. Deep fry them in low flame till well fried

Remove from oil and let it cool. This can be stored for around a month.

Gongura Macaroni Curry

Gongura - 1 fresh bunch
Tomatoes - 1 bigone
Green Chillies - 4 big ones
Poppy seeds - 3 tspns soaked
Cashew nuts - 3 tspns
Onions cut - 1 big onion
Garam Masala
Chillie pwoder

1. Fry in oil Gongura , cut tomato and green chillies.
2. Let it cool and grind to fine paste
3. Boil macaroni and keep aside
4. Take oil and season with jeera, ginger garlic paste and add onion and fry till golden brown
5. Add the gongura paste to this and add some water and let it cook.
6. Grind the poppy seeds and cashewnuts to a fine paste
7. Once the oil separates from the gongura paste add poppy and cashew paste.
8. Add salt and let it cook well.
9. Now add boiled Macaroni in this and mix well.
10. Remove from heat and serve hot with Phulka/Chapati or Rice

Instant Rava Idli

Bombay Rava - 2 cup
Curd - 1 cup
Salt to taste
Eno Salt - 1 tbspn
Coriander- very finely chopped(optional)
Green chillies (optional)

1. Mix Bombay rava, curd and salt. Add Eno Fruit Salt so that the Idli come out fluffy.
2. Leave this mixture for 30 mins
3. Grease the idli plates and put this mixture on the plates
4. Steam for 15 mins and serve hot with your favourite chutney.

Cabbage Poha

Beaten rice- Atukulu - 3 cups well washed and soaked in rice for 15 mins and remove water completely.
Finely Shredded Cabbage - 1 cup
Green chillies - finely cut
fried peanuts - 1/2 cup
Onions - finely chopped
Coriander
Lemon juice - 3 tbspns

1. Take 3-4 tspns of oil and when hot season with urad daal, chana daal, mustard seeds and hing.
2. After mustard seeds splutter add curry leaves, turmeric, green chillies and fry for a min
3. Now add cut onion and shredded cabbage and fry till well cooked. Add salt in this step.
4. After cabbage is well cooked add atukulu.
5. Add fried peanuts and lemon juice.
6. Mix well and remove from heat.

Serve hot with your favourite chutney.

Saggubiyyam Perugu Pachadi (Sabudaana raita)

Saggu biyyam - 1 cup
Sour curd - cups
Curry leaves
Green chillies

1. Mix cut green chillies and salt well. Mix this in curd. This way the chillie flavour will sink nicely into curd
2. Deep Frynylon sabudaana in hot oil. Pat dry and mix in curd from point #1
3. Then season with oil, mustard seeds, jeera,hing, turmeric, urad daal, chana daal and curry leaves.
Serve with hot rice and ghee.

Coconut Pakoda

Coconut shredded - 1/2 cup
Besan - 2 cups
Vaamu - 2 tspns
Jeera - 1 tspn
Green chillies
Curry leaves
Pudina
Coriander
Chillie pwoder - 1 tspn
Onion- cut into small peices
Salt to taste
Ginger garlic paste
1. Mix allingrients with little water to make it into a vada paste.
2. Heat oil and make small long pakoda shape and deep fry slowly under low flame
3. remove and serve hot with tomato sause or green chutney

Mix Sauted Veg Curry

Tomatoes
Capcicum
Green chillies
Ginger
Crushed black pepper
Beans Shredded
Carrot Shredded
Baby Corn- make long thin slices
Ghee
1. Add 2 tspns ghee in a pan and crushed dhaniya and black pepper
2. After this add finle chopped onion and saute
3. Add little salt now so that onion does not burn
4. Add ginger garlic paste now and green chillies
5. Once onions are translucent add finely chopped tomatoes. Cook in high Flame
6. Now add long slices of Onion, Long thin slices of Capsicum, shredded Carrot and beans
7. Add long slices of baby corn
8. Saute all these veg nicely. Add jeera and black pepper again
6. Add Fresh chopped coriander on the top just before removing.

All veggies in this is lightly cooked and its a great side dish for fried rice.

Corn Tikkis

Corn Flour
Corn grinded
Ginger
Green chillies
Aloo Boiled
Coriander
1. Heat 2 tspn ghee, add chopped ginger, green chillies and saute.
2. Add corn flour and turmeric powder andcook until golden brown
3. Add Corn paste nd mix well. Let it cool.
4. Add boiled and grated Aloo and make into small Tikki shapes
5. Add choped Coriander
6. Pan fry the Tikkis add very little ghee while frying and be careful while turning them so that they don break. Keep on med flame and turn each side after a min or so.
Serve hot with green chutney or tomato sauce

Plantain Kabaabs

Raw Banana - 1 big one
Carrots grated
Corn grated
Kaaju (optional)
1. Pressure book plantain with removing skin for 2 whistles
2. Remove from cooker and open up the skin. Grate the banana immediatel
3. Add grated coconut and corn
4. Add dhaniya powder, jeera pwoder, red chillie powder, chaat masala and green chillie paste
5. Add 3 tspns of kaaju powder- Corse
6. Add lemon juice, Salt to taste and mix well. knead into a chapati dough
7. Make shapes as desired and deep fry in oil.

You can use a skewer and can grill these kabas. Also can add sautes peppers in between to make it look more special during parties. Use colored peppers.

Add Chaat masala and little lemon jiuce on top while serving.

Sabudaana Cutlets

Saabudana (Soaked for 30 mins)
Boiled Aloo and grated (one big one)
Jeera powder
Dhaniya powder
Rosted and crushed peanuts
Panner (optional)
1. Mix 3 spoons of Sabudaana with grated aloo
2. Add jeera powder, dhaniya powder and peanuts. Add salt to taste.
3. Freshly chopped coriander
4. Mix well and make into small balls and flatten them
5. Fry this in oil and slow flame.

Serve with green chutney

Haryali Panner

Panneer
Palak/ Spinach leaves
Rosted Cumin
Red Chillie powder
Curd
Butter & Ghee
Green Chillie
Spinach Puree

1. Take butter in a pan and melt it. Add Palak puree (boiled & grinded). Saute in butter well.
2. Cut paneer into triangles (just another shape:-)!) and add to this paste
3. Add jeera powder, green chillies, Curd and pour cream on high flame. (Avoid turmeric in this recipe)
4. Add little red chillie powder and add a spoon ghee before removing
5. Serve hot with naan / rice.

Aloo Chat

Make Green Chutney to mix:
-------------------------------
1. Take fresh bunch of Pudina
2. Fresh bunch of Coriander
3. 1/2 cup peanuts
4. Green chillies
5. 1 Lemon
Fry peanuts and grind them. Chop Pudina and Coriander leaves. Grind with peanut powder and green chillies to a fine paste. Add Salt to taste. Add little lemon juice

Make Khatta Meetha Chutney
------------------------------
Make Tamarind pulp- 1 cup
Jaggery - 2 big peices
Red chillie powder
Jeera powder
Salt to Taste
Boil tamarind pulp with water to make desired consistency. Add Jaggery and mix well. Bring it to boil so tha the pulp iswell cooked. Add red chillie powder and little jeera powder. Cool it.

1. Boil Potatoes and cut into small peices
2. Soak Chana over night and pressure cook till 5 whistles
3. Cook Corn till tender. Use microoven for a few minutes ifusing canned sweet corn.
4. Mix Aloo, Chana, Corn with green chutney and Khatta Meetha Chutney
5. Add Salt to taste
6. Add Onions at the top. Add Coriander leaves chopped. Tomato is optional
7. Garnish with Sev just before serving.

Potato Mango Salad

1. Take Fresh Lettuce leaves(cut small) and mix olive oil. Add salt (rock salt if you like). Add Balsamic Vinegar andmix well.
2. Take the serving plate and add a bed of this leaves
3. Add Fresh fruit, thin small slices of Mango
4. Now mix Mayonnese, Parsley, Cooked peices of potatoes, Corn, fresh Coriander, Olives (Black)
5. Add this paste on top of this leafy bed.
6. Serve immediately.

Tomato Panneer

Panner
Tomatoes
Fennel Seeds
Cinnamon
Bay leafs
Ginger Garlic paste
Desi Ghee
1. Boil Panner in water with turmeric powder, Bay leaves, Cinnamon Stick and salt and fry until reddish brown (Big Peices
2. Boil Tomatoes and remove skin. Grind to smooth paste
3. Heat Desi ghee in a pan
4. Add ginger garlic paste and fry until golden brown
5. Add red chillie powder and little turmeric. Add tomato puree from point #2.
6. Add salt, jeera powder, garam masala, fennel seed powder, little kasuri methi
7. Boil until oil separates. Add Paner in this now. Garnish with Coriander
8. Server with Hot naan or Rice

Pesarapappu Koorma

Pesarapappu - 2 cups pressure cooked to 3 whistles
Fennel Seeds, Coconut, Cinnamon stick, Elaichi, Cloves grind paste

1. Take oild, add cut oinion, cut tomato and cut carrot, green peas and cook well
2. Add the masala paste and let it cook well
3. Add the cooked daal and mix well.
4. Add some water tomake desired consistency
5. Garnish withCoriander and serve with hot rice

Usirikaaya Pachadi

Usorokaaya
Dhaniya - 1 tbspn
Jeera - 1/2 tbspn
Dry Red Chillies- 10 big ones
Tamarind pulp (frshly squeezed) - 2 tspns.
Coriander - small bunch
1. Dry roast dhaniya, jeera
2. Add little oil and roast dry chillies
3. Add little more oil and roast aamla peices
4. Grind the Dnaiya, Jeera and dry chillies first with salt.
5. Then grind with adding the aamla peices from point 3.
6. Season with mustard seeds, chana daal, urad daal and hing, curry leaves.
Serve with Hot Rice, Daal and Ghee.

Usirikaaya Pulihora

Usirikaaya - small ones
Green chillies, Curry leaves
1. Take 6-7 tbspns of oil and season with hing, peanuts, chana daal, urad daal, dry red chillies, green chillies, curry leaves, mustard seeds, jeera, Turmeric pwner-1.5 tspn
2. Add cooked rice and mix well
3. Add sredded usirikaaya paste to this and mix well

Serve hot with paapad.

Usirikaaya Ooragaaya (Aamla Pickle)

Aamla - Big ones- 25
Oil - 5 tbspns
Salt
Chillie powder
turmeric
Lime - 3 big ones
1. Fry Aamla in oil in slow flame till cooked as in a curry. They change color nd become translucent and soft.
2. Switch off and let the aamla cool
3. Now prepare masala with 2/3 measure salt with 1 measure chillie powder and pich of turmeric. You have to change the proportion of salt based on how sour the aamla is
3. Now mix the aamla and the masala in correct proportion (you shaould have experience to make picles for this:-)!)
4. Add pinch of turmeric to this and add freshly squeezed lemon juice
5. Let this pickly sit for 3 days so that aamla absorbs all this masala
6. After 10-15 days this pickle is so ready to eat and very tasty with daal and rice.
This can be stored for 1 year.

Another variation to this is you can add jaggery to make it a little bit sweeter and this would need to used quickly.

Usirikaaya uppudipindi (Upma)

Usirikaaya small ones, grinded to paste - 1/2 cup
Bombay rava - 1 cup
Water - 2 cups
Green chillies
Curry leaves
1. Take oil in a pan and season wuth curry leaves, green chillies, peanuts, chana daal, urad daal, dry red chillies, hing and curry leaves
2. Add 2 cups water and and once boiled add rava and let it cook
3. Add usirikaaya paste now and mix well
4. Garnish with Coriander and serve hot with desired chutney

When used Rice rave or Godi rava pressure cook for 2 whistles so that rava gets cooked

Usirikkaya Pappu- Aamla Daal

Usirikaayalu - small oness
Toor Daal - pressure cooked for 3 whistles
Karvepaaku-curry leaves
Green Chillies
Coriander
1. Take oul and season with dry chillies, mustard seeds, jeera, hing, turmeric, curry leave
2. Add usirikaaya, green chillies paste and let it cook
3. Add daal and add salt. Let it cook for 5 mins. Add cut coriander.
4. Serve hot with plain rice and ghee
(Garlic is optional and it can be used while seasoning)

Akukoora Vada= leafy vegetable Vada

Palakura
Thotakura
Menthikura
Codiander
Rice flour - 1 cup
Senaga pappu- Chana daal- soaked
Green chillies
Salt to taste
1. Cut all leafy vegetables and mix them all in equal quantities
2. Take water in a pan, 2 tspn oil, add 4 tbspn of soaked chana daal, salt, chillie powder, and green paste from point #1. Once it boils and is cooked, add rice flour and once thickened, remove from heat and let it cool
3. Make dough and make flat peices into vada shapes
4. Deep fry them in oil.
These can be stored for 15 days

Mandaara Puvvulu - Sweet Dish

Maida- 1 cup
Sugar for paakam
Food Color - red
Elaichi poweder
1. make maida dough and knead nicely. add food color. use oil to knead
2. Make single theega paakam add food color and elaichi powder to the paakam as well
3. Make 3 small puri shapes with maida dough. Place one over other and fold them to give a flower shape
3. Deep fry this flower in oil and put them in paakam and take out in 2 mins

Lavanga Latika(Sweet Dish)

Maida - 1 cup
Sugar - 1/2 cup
shredded coconut - 1/2 cup
Kaju powder - 2 tbspn
Baking Soda - 1 pinch
Elaichi powder - 1 tspn
Oil for mixing (use no water)
Food Color- Green 9preferable)
Kova - 1/2 cup
Jeedi Pappu
Cloves - few
1. mix Maida, Baking Soda and Elaichi powder. Mix well and knead. Add color and mix again. Let it sit for 30 mins
2. Take 1 tbspn of ghee and add sugar and Kova. Leep adding little ghee and add kaju powder. AFter mixing thoroughly let it cool.
3. Make smaal maida chapathis into a round shape (Puri Size)
4. Take ghee in apan for deep frying and fry the puris lightly into soft puris
5. Cut the puris into halfand fold like Samosa and stuff with the paste from point #2 and seal it with Clove. the shape would look like a paan like shape.
You can store this for around 3 days...

Corn Vada

Ingridients:
Corn Flour - 2 cups
Besan - 1/2 cup
Curd - 1 big spoon
Jeera - 1 tspn
Green chillies - 2 tbspn - small peices
Baking Soda - a pinch
Salt to Taste
Cut Coriander - 2 tbspn
Cut onion (Optional)
Shredded carrot (Optional)
1. Mix all ingridients with water to make like a chapati dough
2. Make small flat vada shape and deep fry in oil
3. Serve hot with pudina chutney or tomato sauce