Cauliflower-Carrot Fry

Ingredients:

Mustard Greens dal

Ingredients:

Brinjal-Peas Fry

Ingredients:

Semya Upma

Ingredients:

Mango Chutney

Ingredients:

Anapa kayala snack

Ingredients:

Regi Vada

Ingredients:

Crispy Onion Pakoda

Ingredients:

Puri

Ingredients:

Nuvvula (sesame) Pachipulusu

Ingredients:

Chicken balls

Ingredients:

Boneless& skinless chicken : 2 lbs
Green chillies : 4
Ginger-garlic paste: 1 spn
Garam masala : 1 tsp
Salt : 1 spn
Chilli powder : 1 spn
Dhania powder : 3/4 spn
Chana dal : 1 cup (rice cooker cup measure)
Rice flour : 1 tbsp
Cilantro : 1 cup finely cut
Onion : 1 medium size finely cut

Method :

1. Soak chana dal for 30 min.
2. Presuure cook chicken and chana dal by adding little water.
3. Let the above mixture cool.
4. Add ginger-garlic, green chillies, chilli, dhania powder, salt, garam masala. Grind this well.
5. Take the ground mixture to a bowl.
6. Add onion, cilantro, rice flour to the chicken mixture. Mix well.
7. Heat oil in a pan.
8. make small round chicken balls. Deep fry for 2 mins on a lower flame.

Note : Chicken balls must be deep fried in a very low flame otherwise the balls will break.

Jeera Rice

Ingredients:

Rice : 2.5 cups (rice cooker cup measure)
Water : 4 cups (rice cooker cup measure)
Jeera : 1 spoon
Cashews : 1 tbsp
Cilantro : 1 large bunch finely cut
Ginger & garlic paste : 1 spn
Butter : 1/2 stick
Salt : 1 spn
Fried onion : 3 spns

Method:

1. Wash rice well and soak it at least for 30 min.
2. While rice is getting soaked, heat a pan.
3. Add butter/ghee/oil to the pan. Let it heat.
4. Add cumin seeds and let it splutter.
5. Add ginger&garlic paste. Let it fry until raw smell goes.
6. Add cashews. Roast until brown.
7. Add cilantro, fry it well.
8. Add salt to the soaked rice and the above fried mixture.
9. Cook rice until done.
10. Just before rice cooker turns off/just before you switch off the stove, add fried onion. Mix it well in the rice with the fork.
11. Take it to a serving bowl. Serve with raita.

Sago-Semya payasam

Ingredients:

Milk : 2 cups
Semiya : 3/4 cup
Sugar : 1/2 cup
Cashewnuts - 1 tbsp
Raisin : 1 tbsp
Ghee/ oil :  1 tbsp
Water : 3 cups
Sago: 1/4 cup
Salt : a pinch


Method:

1. Heat milk in microwave for 3 mins and keep it aside.

2. Soak sago in water for 20 min.

3. Drain water from sago after 20 min. At this point, sago should have increased in size little.

4. Add 3 cups water to the sago and cook on the stove on lower flame until nice starch consistency is seen.

5. Heat a pan, add a tbsp of ghee. let it melt.

6. Toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.

7. In the same pan, add the semya  and roast it until it turns brown.

8. Now add heated milk and sago mixture.

9. Let it slowly simmer for another 7-8 mts, stirring it once in a while.

10. When the above mixture is boiling, add sugar. Let it cook for few mins to melt the sugar.

11.  Add toasted cashews and raisins. Switch off the stove.

12. Add a pinch of salt.

13. Serve warm or refrigerate until chilled. It tastes good both warm and chilled. I personally prefer the chilled one...


Note : Measurements for this particular item was taken using rice cooker cup.

Pappu Charu-2

Ingredients:

Toor dal :  1/2 cup
Tomato : 1 medium size
Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Pepper powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste
Ghee : 1spn (optional)

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Curry leaves: handful
Red chillies : 3 broken
Hing : 1/4 tsp
Cilantro : handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked.
2. Crush garlic along with cumin, methi and pepper powder. Keep it aside.
3. Heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add curry leaves, broken red chillies, hing and the mix from step 2. Mix well.
7. Add dal to the above mixture.
8. Add enough water to get the required consistency. Mix well.
9. Add chilli, dhania powder, turmeric, tamarind extract, salt and mix well.
10. Now let it cook on lower flame until froth is seen. Do not boil the charu. The taste will be different.
11. Taste it and adjust the spices to taste.
12. Garnish with cilantro. Switch off the stove.
13. Top it with ghee.

Potato Kurma

Ingredients:

Potato : 2lbs (peeled & boiled)
Onion : 1 medium finely cut
Tomato : 1 medium size finely cut
Ginger-garlic paste: 1 spn
Chilli powder : 1 spn
Dhania powder : 3/4 spn
Salt : 1 spn
Turmeric : 1 tsp
Yogurt : 1/2 cup
Green chillies : 4 (cut length wise)
Cilantro : hand ful finely cut
Garam masala : a pinch
Oil: 3 spn

Method:

1. Heat oil in a pan.
2. Add onion, ginger-garlic paste. Saute until oil oozes out.
3. Add tomato. Cook until raw smell leaves.
4. Add diced(cooked & peeled) potatao.
5. Add chilli, dhania, turmeric and salt. Mix well.
6. Whisk yogurt well and add it to the potato mixture. Mix well.
7. Add some water if the mixture is too thick.
8. Cook for 5 min in lower flame.
9. Add cilantro, garam masala, green chillies. Mix well and cook for 2 min.
19. Switch off the stove and take the kurma to the serving bow.

Shrimp

Ingredients:

Shrimp : 2lbs (tail off/de veined/cooked)
Onion : 1medium finely cut
Ginger & garlic paste : 1 spn
Tomato : 1 medium finely cut
Salt : 3/4 spn
Chilli powder : 1 spn
Dhania powder : 1 spn
Turmeric : 1 tsp
Food color : a pinch
Cilantro : hand ful finely cut
Oil : 3 spn

Method :

1. Thaw shrimp. Wash well.
2. Heat oil in a pan.
3. Add onion, ginger-garlic paste. Saute until oil oozes.
4. Add tomato. Cook until raw smell leaves.
5. Add shrimp and cook on lower flame for 15 min.
6. Add dhania, chilli, turmeric, salt, food color. Mix well.
7. Close the lid and cook until water evaporates. Should take another 15 min for this.
8. Add cilantro and mix well. Switch off the stove. Take it to a serving bowl.