Simple onion egg curry

Ingredients:

Boiled eggs – 3 (make slits on the eggs)

Onions – 2 big

Green chili – 2 (slit vertically)

Curry leaves – 1 stalk

Turmeric powder - a pinch

Red chili powder – ½ tsp

Coriander powder – 1 tsp

Oil – 4 tbsp

Salt

Method:

1. Heat 1 tsp of oil in a pan; add pinch of salt, turmeric powder and boiled eggs and sauté them for 2 - 3 min. Take out the eggs from pan and keep aside.
   
2. In the same pan add 3 tbsp of oil; add sliced onions, green chili, curry leaves, salt and mix well. Fry till the onions turn brown in color.
3. Add chili powder, coriander powder and one table spoon of water and mix well. Now add eggs and saute them for 2 more minutes.
4. Turn off the heat and transfer it to a serving bowl.
5. Serve hot with roti’s.
   

Alasandalu vada

Ingredients:

Alasandalu/Bobbarlu/Black eyed peas – 250 gms

Onions – 1 big

Green chili – 4 -5

Chopped Curry leaves – 2 stalks

Finely chopped coriander leaves – 1 small bunch

Finely chopped Mint leaves – 1 small bunch (adjust the quantity as per taste)

Salt – pinch

Oil to deep fry

Preparation:

Soak the beans for 3 – 4 hours. Now wash the beans for 3 – 4 times until the outer husk is removed. Drain the excess water and grind them roughly. Add some salt while grinding.

Finely chop onions, green chili and add them to the batter. Add chopped curry, coriander and mint leaves as well and mix well.

Take sufficient quantity of the batter and place it on wet cloth (or polythene), flatten it to round shape and make a hole in the center. Now wet you fingers, take the flattened batter and slowly slide it into the hot oil.

Fry the vadas on both sides. Take them out over paper towel to drain excess oil.

Serve with chicken curry or mutton curry or karam (red chili chutney). 

Sorakaya Pulusu

Ingredients:

Bottle gourd – 1 medium size

Onion – 1 big

Tomato – 2 medium

Tamarind – small lemon size

Mustard – 1/2 tsp

Jeera – 1/4 tsp

Chana dal – 1 tsp 

Urad dal – 1 tsp

Methi seeds – 5-6

Garlic pods – 4

Red chili – 2

Curry leaves – 5-6

Turmeric powder – a pinch

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Jaggery – small piece

Coriander leaves

Oil – 4 tbsp

Preparation:

Peel bottle gourd; wash and cut them in to one inch pieces.

Heat oil in saucepan; add mustard, jeera, methi seeds, chana dal, urad dal, red chilies and garlic pods and sauté for 2 min.

Add diced onions, curry leaves and turmeric and sauté till onions become translucent.

Now add bottle gourd pieces and sauté for 2 more minutes. Now add tomatoes and red chili powder and stir well. Close the lid and sauté for 5 min.

Add tamarind juice, salt and ½ cup water and let it cook. Once it starts to boil add coriander powder and jaggery. Turn off the heat once a boil comes.

Garnish with chopped coriander leaves.

Ragi and Oats Laddu

Ingredients:

Ragi powder – ½ cup

Oats powder – ½ cup

Jaggery – ½ cup

Almonds – 1 big spoon

Cashew – 1 big spoon

Ghee – ½ cup

Preparation:

In a saucepan add 2 big spoons of ghee and fry ragi powder for 4- 5 minutes by stirring it continuously. 

Add 2 spoons of ghee and fry oats powder for 2-3 minutes.

Add 2 spoons of ghee and fry chopped cashew and almonds.

Take a bowl and add roasted ragi powder, oats powder and dry fruits.

To this mixture add grated jaggery and mix well. Add 5 to 6 spoons of melted ghee and start making laddus.

Beerakaya fry

Ingredients:

Ridge gourd (Beerakaya) – 1 big

Onion – 1 medium

Mustard – 1/2 tsp

Jeera – 1/4 tsp

Chanadal – 2 tsp  

Garlic pods – 4

Curry leaves – 5-6

Turmeric powder  – a pinch

Red chilli powder  – 1 tsp

Coconut powder – 2 tbsp (grind dry coconut with chili powder and 1 garlic pod)

Oil – 2 tbsp

Preparation:

Peel ridge gourd; wash and cut in to small pieces.

Heat oil in a kadai, add mustard, jeera, chanadal and garlic pods. Sauté them for a min.

Add onions, curry leaves and sauté till it becomes translucent.

Now add ridge gourd pieces, turmeric powder and salt. Stir well, cover with lid and cook for 10 minutes.

Now add coconut powder, mix well and let it cook for 5 min.

Turn off the heat, and serve warm with roti.

Poha

Ingredients

Thick Poha – 1/4 kg

Onion – 1 medium

Green chili – 2-3 (finely chopped)

Grated wet coconut – 2 big spoons

Ground nuts –2 spoons

Mustard – 1/2 tsp

Curry leaves – 5-6

Turmeric powder – a pinch

Coriander leaves – finely chopped

Oil – 2 tbsp

Lemon – 1 small

Salt – as per taste

Sugar – ½ tsp

Preparation:

Wash the poha in a colander. Poha should be moist but not mashed. Add turmeric, salt and sugar and mix lightly.

Heat oil in a pan, add mustard and curry leaves. When they splutter add ground nuts and saute for 2 min.  Add onions and green chilies and saute till the onion becomes translucent.

Now add poha and cook till it is done. Squeeze half lemon and mix lightly.

Garnish with coriander and coconut.

Chicken Curry

Chicken - 1 kg

Green chilies - 2-3 (slit vertically)

Turmeric powder - ½ tsp

Red chili powder - 1 tsp

Ginger garlic paste - 1 tbsp

Plain yogurt - 2 cups

Garam masala - 1 tsp

Bay leaf  - 1

Cloves - 4

Cardamom - 2

Cinnamon - 1 inch

Peppercorns - 4

Salt to taste

Oil

Masala

Onion - 2

Dry coconut - 2 tbsp

Cashew - ½ cup

Poppy seeds - 2 tbsp

Garnish

Coriander

Raisins - 2 tbsp

Preparation:

Wash chicken thoroughly. Add lemon and salt and keep aside for some time.

Dry roast onions, coconut, cashew and poppy seeds one by one and keep aside.

In a mixer jar, add the dry roasted ingredients and grind them to a smooth paste. Add little water if required.

To chicken, add ground masala, turmeric powder, chili powder, ginger garlic paste, garam masala powder, slitted green chilies, plain yogurt, 2 table spoons of oil and salt as required. Mix well and refrigerate for 1 hr.

Add oil in to a saucepan. When the oil is ready, add bay leaf, cloves, cinnamon, cardamom, peppercorns and sauté for a min. Now add marinated chicken.

Add half a cup of water and let it cook on a medium flame. Once the chicken is done add raisins, coriander leaves and remove from heat. 

Now chicken curry is ready to be served.

Karam Dosa

Karam dosa is one of my favorite breakfast items! This recipe is quite different from what is severed in restaurants. We need only 2 things, karam and fried dal powder.

Making of Red Chilli Karam:

Ingredients:

Red chilies - 10

Onions - 2 big diced

Garlic cloves - 4

Tamarind paste - 1 tbsp

Salt - as desired

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Preparation:

Making Karam is very simple, we just need to grind all the above ingredients. This tastes better if this is made a day before.

Making of Dal powder:

Grind 1 cup of putna/fried chickpea dal.

Making of Dosa:

Spread dosa batter thinly on dosa pan.

Spread karam on dosa and apply some ghee. Now, sprinkle dal powder and apply ghee.

Fold dosa into 2 halves and roast it properly with ghee on both the sides till it turns golden brown.

Serve karam dosa with coconut chutney.

Machboos

Machboos also called as Kabsa or Mandi is an Arabic dish! It mainly includes of making 5 things.

1.       Stalk

2.       Rice

3.       Chicken

4.       Dakkous or sauce

5.       Green chilli karam

Step 1. Making of stalk:

Ingredients:

Chicken - 1 kg (with skin, cut in to big pieces)

Onion - 1 medium

Tomato - 1 medium

Green chilies - 4-5

Ginger garlic paste - 1 ½ tbsp

Dhania powder - 2 tbsp

Cinnamon - 1 inch

Cloves - 6

Cardamom - 4

Saunf - pinch

Salt - as desired

Preparation:
In a big utensil, add rice and water in 1:2 ½ ratio respectively.
Once the water starts to boil, add all the above ingredients.
Cook this for 20 minutes on medium flame, without lid.
Use a strainer to separate the Stalk and chicken pieces (we can dispose the other ingredients, like tomato, onion and so on).
We use this Stalk to prepare rice, in Step 2 and Chicken in Step 3.

Step 2. Making of rice:

Ingredients:
 Rice - 2 big cups
 Stalk - from Step 1
 Channa dal - ½ cup

Preparation:
Soak channa dal for an hour and cook.
Take the Stalk from Step 1 into a vessel and put it to boil. Once it starts boiling, add rice. Rice and stalk should be in 1:2 ratio.
Cook this is on a low flame till it`s done.
Now, garnish rice with cooked dal and by this our rice is ready to serve.

Step 3. Making of Chicken:

Ingredients:
Oil for deep fry
Chicken, from Step 1

Preparation:
Add oil in pan to deep fry Chicken from Step 1.
By this, our chicken is ready and to be served with rice.

Step 4. Making of Dakkous or sauce:

Ingredients:
Tomatoes - 3
Tomato puree - 1 cup
Green chilies - 2-3
Garlic cloves - 2
Oil - 1 tbsp
Curry leaves - 6-7
Mustard - 1 tsp
Salt - as desired

Preparation:
Grind tomato, green chilies, garlic and salt to a fine paste and add tomato puree to this mixture.
Heat 1 tbsp of oil in sauce pan and add mustard seeds and curry leaves.
Let it splutter and add the tomato mixture. Cook this on low flame till the raw smell is gone, approx. 10-15 mins. Consistency shouldn’t be too thick or thin. So, add little water if required to maintain consistency.
Dakkous is ready to serve along with rice.

Step 5. Making of Pachi Mirchi Karam:

Ingredients:
Green chilies - 10
Garlic cloves - 5
Salt - as desired
Oil - 1 tsp

Preparation:
Making this is simple, just grind all the above ingredients into a rough paste.
It`s now ready to be served with rice.