Bendakaya vepudu (Okra Fry)

Ingredients:

Bendakaya (okra) – ¼ kg

Turmeric powder – pinch

Chili powder – ¼ tsp

Coriander powder – ½ tsp

Rice powder – 2 tbs

Jeera powder – pinch

Curry leaves – 5-6

Salt

Oil - 5 tbs

Preparation:

1. Rinse okra in water for 2 - 3 times. Wipe them dry with napkin. Now trim the edges and cut into small pieces.
2. Take a bowl and add okra pieces. Now sprinkle turmeric, chili, dhania powder, jeera powder and rice powder one by one and mix well. Marinate for 5 min.
3. Heat oil in a kadai; add okra pieces and sprinkle salt. Fry okra till golden brown and crisp on a medium flame.
4. Garnish with ghee fried curry leaves and serve.
   

Coconut rice

Ingredients:

Boiled rice – 1 ½ cup

Wet coconut – ½ cup

Green chilies – 4

Garlic – 4 - 5

Seasoning:

Mustard – ½ tsp

Chana dal – 2 tbs

Curry leaves – 1 stalk

Cashew – 2 tbs

Oil – 3 tbs

Salt

Preparation:

1. Coarsely grind coconut, green chilies and garlic.
2. Heat oil; add mustard, chana dal, cashew and curry leaves and sauté for 2 min.
3. Now add coconut mixture and sauté for 5 min or till the raw smell is gone. Turn off the flame.
4. Add boiled rice, salt and mix well.
   

Butter Paneer Masala

Ingredients:

Cubed Paneer – 250 gms

Onions – 2 medium

Ginger garlic paste – 1 tbs

Cashew paste – ¼ cup

Tomato puree – 1 cup

Red chili powder – ½ tbs

Garam masala powder – ¼ tbs

Kasuri methi – 1 tbs

Fresh cream – ¼ cup

Bay leaf – 1

Butter or oil – 3 tbs

Sugar – ½ tsp

Salt

Preparation:

1. Make a paste of onions and ginger garlic.
2. Heat butter in a kadai; add bay leaf and sate for few seconds. Add onion paste and sauté for 4 -5 minutes.
3. Add red chili powder and stir for a minute.
4. Add cashew paste and stir for 2 minutes.
5. Add tomato puree and sauté for 4 - 5 minutes.
6. Add garam masala powder and stir well. Add a cup of water, salt, sugar and cook for 5 min.
7. Now add kasuri methi, paneer and cook for 2 min.
8. Garnish with fresh cream and serve with butter naan or roti.
   

Tamarind Rice

Ingredients:

Boiled rice - ½ kg

Tamarind - 50 gms          

Turmeric powder – ½ tsp

Mustard seeds – 1 tbs

Jerra – ½ tbs

Chana dal – 1 tbs

Urad dal – 1 tbs

Peanuts – 5 -6 tbs

Green chilies – 4-5

Red chilies – 4-5

Curry leaves – 2 stalks

Hing - pinch

Oil – 4- 5 tbs

Salt

Preparation:

1. Soak tamarind in ½ cup water for 15 -20 minutes and extract the juice.
2. Heat pan; add one tablespoon of oil, tamarind juice, turmeric and ½ table spoon of salt and let it cook till the juice thickens.
3. In a separate kadai; heat oil and add mustard, jeera, chana dal, urad dal, peanuts, red chilies and sauté for 3 min. Now add green chilies and curry leaves and sauté for 2 min.
4. Add hing and tamarind extract and mix well for 2 min. Adjust salt and turn off the flame.
5. Add boiled rice and mix well.

Chilakadumpa Boppatlu

Ingredients:

Stuffing:

Boiled sweet potatoes – 400 gms

Jaggery – 50 gms

Saunf – 1 tbs

Dry coconut powder – 1 tbs

Dough:

All-purpose flour/Maida – ½ cup

Sooji rava – ½ cup

Salt

Oil to deep fry

Preparation:

1. Soak rava in sufficient water for 10 – 15 min.
2. Heat pan; add little water and jaggery and let it melt.
3. Mash boiled potatoes and add this to the melted jaggery and mix well.  Keep on mixing until it becomes consistent. Add saunf and dry coconut powder and turn off the stove.
4. Let this mixture cool.
5. In a mixing bowl; add maida, soaked rava, salt and 1 tbs of oil and mix well. Add some water and make firm dough.
6. Take enough quantity of the dough and flatten it. Take the sweet potato mixture and stuff it in the middle of the dough, close and make it a ball and keep it aside.
7. Place it on a clean surface and flatten using rolling pin. Heat tawa and cook the roti till it turns golden brown by applying ghee on both sides.
8. Serve hot with ghee or milk.
   

Sambar Rice

Ingredients:

Boiled rice – 1 cup

Toor dal – ½ cup

One medium onion

One medium tomato

Diced vegetables (I used carrot & potatoes) – 1 cup

Tamarind – small lemon sized

Seasoning:

Mustard seeds – ¼ tsp

Jeera - ¼ tsp

Methi seeds – 5 - 6

Red chili - 1

Curry leaves - 6 -7

Turmeric powder – ½ tsp

Sambar powder – 2 tbs

Finely chopped coriander leaves - 1 tbs

Hing – pinch

Salt

Oil

Preparation:

1. Soak tamarind in ½ cup of water for 15 min and extract the juice.
2. Cook toor dal in pressure cooker; mash using ladle and keep aside.
3. Heat oil; add hing, mustard, jeera, methi seeds, red chili and sauté for 2 min.
4. Add onions, vegetables, turmeric powder and mix well. Close the lid and let it cook for 5 min.
5. Add cooked dal, water, salt and mix well. Close the lid and let the vegetables cook.
6. Add tamarind extract, sambar powder and small piece of jaggery and cook for 5 min.
7. Add curry leaves and rice and cook for 5 – 10 min.
8. Garnish with coriander leaves and serve with papad or fried cashew.

 

Thotakura Bangaladumpa vepudu

Ingredients:

Thotakura/Amaranth leaves – 5 bunches

Boiled potatoes – 2 big

Onion – 1 medium

Turmeric powder – pinch

Chili powder – ½ tsp

Peanut powder – 2 tsp

Mustard – ¼ tsp

Jeera – ¼ tsp

Chana dal – ½ tsp

Urad dal - ¼ tsp

Red chili – 1

Salt

Oil – 4 tbs

Preparation:

1. Wash and chop amaranth leaves. Cut boiled potatoes and keep aside.
2. Heat oil; add mustard seeds, jeera, chana dal and urad dal. Sauté them for 2 min and add diced onions and turmeric powder. Sauté till onions become translucent.
3. Add amaranth leaves and mix well. Close the lid and let it cook for 10min. Keep stirring in between so it doesn’t stick to the pan.
4. Now add boiled potatoes, chili powder and salt. Mix well and sauté for 5 min.
5. Serve with paratha.
   

Apple Halwa

Ingredients:

One big apple

Sugar – 4 tbs

Unsweetened Kova – 2 tbs

Full fat milk – 5 -6 tbs

Ghee – 3 tbs

Finely chopped nuts (almonds, cashew & pistachio) – 2 tbs

Preparation:

Cut apple into small pieces.

Heat ghee in a saucepan and add apple pieces. Sauté them for 5 min and add milk.

Let them cook for 10min on low flame. Now add sugar and kova and sauté for 2 to 3 min.
Garnish with dry fruits and serve.

Sweet potato vada

Ingredients:

Sweet potato/Chilakadadumpa – 1 big

Aratikaya/Raw banana/Plantain – 1 big

One medium onion finely chopped

3 green chilies finely chopped

Finely chopped ginger – 1 tsp

Finely chopped coriander – 2 tbs

Finely chopped curry leaves – 1 tsp

Besan – 2 tbs

Putana dal powder – 2 tbs

Jeera – 1 tsp

Salt

Oil to deep fry

Preparation:

1. Peel banana and cook in pressure cooker for one whistle. Banana should be half cooked.
2. Wash and peel sweet potato. This should not be cooked.
3. Grate sweet potato and half cooked banana.
4. Take a bowl and add grated banana and sweet potato.
5. To this mixture; add onions, green chilies, ginger, coriander leaves, curry leaves, besan, putana dal powder, jeera, one table spoon of oil, salt and mix well.
6. Take enough quantity of this mixture and flatten it to a round shape and deep fry in oil till it turns golden brown in color.
   

Shahi Tukda

Ingredients –

Whole milk – ½ liter

Milk powder – 2 tbs

Bread – 6 - 7 slices

Saffron – pinch

Grated almonds and pistachio

Sugar – 100 grams

Elachi (Cardamom powder) – ½ tbs

Ghee for shallow frying

Preparation –

Making Rabadi –

1. Boil milk till it reaches ¼ th of its quantity in a thick bottomed or a non-stick pan on medium flame. Add 2 tbs of milk powder while boiling so that it fastens the process of condensing the milk.
2. Once it reaches ½ the quantity, add half of cardamom powder and saffron.
3. Keep stirring this mixture till it becomes thick. Make sure this mixture doesn’t get sedimented on the sides and in the bottom. This process might take about 45 min.
4. Now remove from stove and leave it cool at room temperature. It will thicken a little more while cooling.
   

Making bread –

1. Trim the bread edges and slice the bread in to 2 halves.
2. Now, shallow fry these bread slices in ghee till it becomes crisp and turns golden brown.
   

Making sugar syrup –

1. Mix water and sugar in ½:1 respectively and heat this mixture on a medium flame till it reaches one thread consistency. Add half of the cardamom powder while boiling. 

Arranging Shahi Tukda –

1. Dip the fried bread slices in the sugar syrup and take it out.
2. Take a plate and arrange syrup coated bread slices and spread Rabadi on the slices.
   
   
   
   

Khara Pongal

Ingredients:

Rice – 1 cup

Moong dal (pesara pappu) – ¼ cup

Jeera – ½ tbsp

Black Pepper (miriyalu) – 1 tbsp

Chana dal – 2 tsp

Curry leaves – 2 stalks

Ghee or butter – 2 tbsp

Cashew – 1 tbsp

Salt

Preparation:

1. Heat one table spoon of ghee in a kadai and roast moong dal for 2 min.  Soak rice and roasted moong dal for 10 min.
2. Place cooker on stove and add ghee or butter; add jeera, chana dal, black pepper, cashew and curry leaves and fry a min.
3. Add soaked rice and moong dal and roast for 2 min. Now add 4 cups of water and salt. Close the lid and let it cook for 3 whistles.
   

Gobi Manchuria

Ingredients:

Medium size cauliflower (gobi) – 1

Maida (All-purpose flour) – ½ cup

Corn flour – ¼ cup

Ginger garlic paste – ½ tbs

Red chili powder – ¼ tbs

Food color – pinch (optional)

Salt

Oil to deep fry

Gravy:

One medium onion diced

Green chilies – 4

Garlic pods – 4

Finely chopped spring onions – 2 tbs

Soy sauce – 2 tbs

Chili sauce – 1 tbs

Tomato ketchup – 2 tbs

Corn flour – 1 tbs

Oil

Preparation:

1. Cut cauliflower in to small florets. Wash and soak these in warm water with some salt for 10 min.
2. Make batter by mixing maida, corn flour, ginger-garlic paste, chili powder, salt and water.
3. Keep oil for deep fry. Then dip florets in batter and put them in hot oil. Take them out over paper towel to drain excess oil. 

Gravy:

1. Heat oil in kadai; add onions, green chilies, garlic pods and fry till the onions become translucent. Now add soy sauce, chili sauce and tomato sauce.
2. Sauté for a minute and add one table spoon of corn flour mixed in little water. Now add fried gobi florets and mix well to coat the gravy well.
3. Garnish with spring onions and serve hot.

Mixed Vegetable Korma

Ingredients:

One big onion sliced

One big capsicum diced

One big carrot diced

One big tomato diced

Green peas – small cup

Paneer cubes – small cup

Kasuri methi – 1 tbs

Ginger garlic paste – 1 tbs

Cashew – poppy seeds powder – 1 tbs (dry roast cashew, poppy seeds and grind to make a powder)

Turmeric powder – ¼ tsp

Chili powder – 1 tbs

Garam masala – ½ tsp

Tomato puree – ½ cup

Sugar – ¼ tsp

Salt

Oil

Preparation:

1. Heat oil in a kadai; add onions and capsicum and sauté till onions become translucent.
2. Now add turmeric powder, chili powder, cashew-poppy seeds powder, kasuri methi, ginger garlic paste and sauté for 2 min.
3. Add carrot, green peas, tomato cubes, tomato puree and sugar. Add one cup of water and salt and simmer for 15 min.
4. Now add paneer cubes and garam masala and let it cook for 5 min.
5. Serve hot with naan.

Bujia Paratha

Ingredients:

Dough:

Wheat flour – ½ cup

Maida – ½ cup

Water – as required

Salt – pinch

Stuffing:

Aaloo Bujia – 1 small packet

One medium onion finely chopped  

3 green chilies finely chopped

Finely chopped coriander leaves

Amchur (dry mango) powder – 1 tsp

Salt – pinch

Preparation:

1. Mix the flour and salt in a mixing bowl. Add water little bit at a time and start kneading. Make firm dough and keep it aside for 15 min.
2. In a separate bowl; add bujia, onions, green chili, coriander leaves, dry mango powder and salt. Mix well.
   
3. Take enough quantity of the dough and flatten it. Take the bujia mixture and stuff it in the middle of the dough, close and make it a ball and keep aside.
4. Place it on a clean surface and flatten using rolling pin. Heat tawa and cook the paratha till it turns golden brown by applying ghee on both sides.
5. Serve hot with curd or pickle or butter.
   

Chicken Fry

Ingredients:

Chicken – ½ kg

Ginger garlic paste – 1 tbsp

Curd – 3 tbsp

Turmeric powder – ¼ tsp

Chili powder – 1 tbsp

Chicken masala powder – 1 ½ tbsp

Salt

Half lemon

Oil – 3 tbsp

Preparation:

1. Wash chicken and add ginger garlic paste, turmeric, lemon, curd and salt. Mix well and marinate for 10 min.
2. Heat the oil in a saucepan, add chicken, one cup of water and let it cook till done.
3. Now add chili powder and chicken garam masala powder and saute for 2 min.
4. Garnish with coriander and serve hot.

Potato Sticks

Ingredients:

Potato – 2 big

Corn flour – 2 tbsp

Ginger garlic paste – ½ tsp 

Garam masala powder – ¼ tsp  

Jeera powder – ½ tsp

Chili powder – ½ tsp

Salt 

Oil to deep fry

Preparation:

1. Cut potato into strips and half boil in salt water.
2. Take a bowl and add corn flour, ginger garlic paste, chili powder, jeera powder, garam masala powder, salt and mix well.
3. Sprinkle corn flour mixture on boiled potato strips and mix well without breaking potatoes. 
4. Heat oil in a kadai and deep fry the strips till they turn crispy.
5. Serve hot with tomato sauce.
   
   
   
   
   
   
   

Cheese Corn Balls

Ingredients:

One packet of Bread 

Sweet corn – ½ cup

Shredded cheese – ¾ cup

Pepper powder – 1/2 spoons (adjust as per taste)

Finely chopped coriander leaves – ¼ spoons

Salt – pinch

Oil for deep fry

Preparation:

1. Cook sweet corn with a dash of salt in a pressure cooker.
2. Take cooked sweet corn in to a bowl. Add cheese, pepper, coriander and a pinch of salt and mix well.  
3. Take bread slices and cut the edges. In a tray, add water and dip bread slices and squeeze out the excess water. 
4. Take some cheese and corn mixture and stuff it in the middle of bread slice, close and make it a ball and keep aside.
5.  Deep fry the bread balls in oil and serve hot.
   

Tip: Finely chopped onions and green chili can also be added to the mixture.

Curry Leaf Rice (Karvepaku rice)

Ingredients:

Boiled Rice – 1 ½ cup

Curry leaves – one small bunch

Green chilies – 3-4 

Wet coconut – 2 tbsp

Chana dal – 1 tbsp

Mustard – ¼ tsp

Cashew – 7-8

Salt

Oil – 3 tbsp

Preparation:

1. Wash curry leaves and grind coarsely with coconut and green chili. 
2. Heat the oil in a saucepan and add oil. When the oil is ready, add mustard, chana dal, cashew and fry for a minute.
3. Add grinded paste and fry till the raw smell is gone.
4. Turn off flame and add boiled rice, salt and mix well.
5. Serve with Chicken fry.
   

Sweet Corn Vada

Ingredients:

Sweet corn – 1 cup
Green chilies – 3
Ginger – small piece 
One medium onion finely chopped
Finely chopped coriander leaves
Salt – pinch
Oil for deep fry

Preparation:

1. Grind sweet corn, green chili, ginger and salt.
2. Add finely chopped onions and coriander, and mix well.
3. Now take this mixture and flatten it to a round shape and deep fry in oil till it turns golden brown in color.

Raagi Idli

Ingredients:

Idli batter – 1 cup

Raagi powder – ½ cup

One medium onion finely chopped

Two green chili finely chopped

Chana dal – ½ tsp

Urad dal – ½ tsp

Mustard seeds – ¼ tsp

Finely chopped curry leaves – 3-4

Salt – ¼ tsp

Cooking soda - pinch

Oil – 3 tsp

Preparation:

1. Heat two tbsp oil in a kadai and add mustard. Once they start spluttering add chana dal, urad dal and saute for a min.
2. Now add onions, green chili, curry leaves and saute till onions turns light brown in color.
3. Now add raagi powder and saute for 2 minutes. Add this to idli batter and mix well.
4. Add salt and cooking soda with little water and mix well.
5. Oil the idli steamer plates and spoon the batter.
6. Steam the batter for 15 min on medium flame.
7. Now raagi idli is ready. Serve them with palli chutney.
   

Vegetable Rice

Ingredients:

Rice - 2 cups

Onion – 2 medium

Ginger garlic paste – 1 tsp

Green chilies – 4-5

Green peas – 50 gms

Beans – 6

Carrot – 1 big

Potatoes – 1 big

Mint leaves

Whole garam masala (Cloves – 4, Elachi -4, Cinnamon – ½ inch, Bay leaf -1)

Oil – 2 tbsp

Butter – 2 tsp

Preparation:

1. Wash and soak rice for 20 min.
2. Heat the oil in cooker and add butter. When the oil is ready, add whole garam masala and sauté them for a min.
3. Now add onions, green chilies and fry till onion turns golden brown in color. Add ginger garlic paste and fry for a min.
4. Add beans, peas, carrot, potatoes or any veggies you like and sprinkle some water and cook them until they are half boiled.
5. Add rice, mint leaves and mix well for 2min. Now add 4 cups of water and salt as per taste.
6. Cook in pressure cooker for 3 whistles.
7. Serve vegetable rice with cucumber or onion raita.