Tomato Green Chily Chutney Preparation

Ingredients :

Tomato - 1/4 Kg
Green Chily - 50 g
Chana Dal/Bengal Gram Dal - 1 Tsp
Urad Dal - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Salt - To Taste
Curry Leaves - 2 Strings
Oil - 2 Tsp

For Tadka / Talimpu :

Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4 Tsp
Curry Leaves - 2 Strings
Red Chily - 2
Garlic Pods - 6
Oil - 1 Tsp

Preparation Method :

1.Take a Pan add Oil,After heat Oil add Chana Dal & Urad Dal fry for 3 Min. after add Green Chilies, Curry Leaves and Cumin Seeds. Fry for 2-3 Min.

2. Then add Sliced Tomatoes Fry until Tomato Mashy.Switch off the Flame.

3. After Cool Grind this Mixture Fine Paste.

4. Take Another pan add Oil Add Garlic Pods, Mustard Seeds, Cumin Seeds, Red Chilies, and Curry Leaves. Pour this Mixture into Chutney.

* Spicy & Tasty Chutney Ready. This Is Very tasty With Dosa, Idli or Vada.

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Prawns Pulav Preparation

Ingredients :

Prawns ( Washed & Shelled ) - 1/2 Kg
Basmati Rice - 2 Cups or 1/2 Kg
Onions Sliced - 2
Green Chilies - 2
Tomato - 2
Ginger Garlic Paste - 2 Tsp
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Star Anice - 1
Cardomom - 2
Cinnamon Stick - 2 Inch
Cloves - 6
Bay Leaf - 2
Cashew Nuts - 100 g
Salt - To Taste
Ghee or Oil - 3 to 4 Tsp
Mint or Pudina Leaves - 1 Bunch
Coriander Leaves 1 Bunch
Lemon Juice - 1 Tsp

Preparation Method :

1.Clean & Soak the Basmati Rice for 15 Minutes.After Strained Water from Rice.

2. Take A Bowl & Marinate Prawns with Turmeric,Cumin,Coriander,Garam Masala,Red Chily Powder,Salt,Ginger Garlic Paste and Lemon Juice. Keep Aside for 15 Min.

3. Take a Kadai or Deep Vessel add Ghee,after Ghee Melts Add All Masala Spices then add Cashew Nuts Fry for 3 Min. after add Sliced Onions and Green Chilies fry until Brown.

4. After Add Marinated Prawns then add Sliced Tomatoes, Ginger Garlic Paste & Fry Well.

5. Add Strained Basmati Rice Then Stir Well add Hot Boiled Water 1:1 3/4 Ratio.Keep a Lid on Medium Flame.

6. After 5 Min. Pulav Half Cooked Then Reduce the Flame to Low. Then Add Some Cumin,Coriander and Garam Masala Powders.Stir Well and Keep a Lid.

7.After 2 or 3 Minutes Add Sliced Mint and Coriander Leaves.Then Switch off the Flame.

* Yummy Prawn Pulav or Shrimp Pulav is Ready.Serve Hot.

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Fried Egg Masala Curry

Ingredients :

Eggs Boiled & Peeled - 4
Onions Sliced - 3
Tomatoes sliced- 3
Turmeric Powder - 1/4 Tsp
Red Chily Powder -  2 Tsp
Salt - To Taste
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/2 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch

Preparation Method :

1. Take a Pan Add Oil After Heat Oil Take Boiled Eggs applied With Turmeric and after Fry into Oil Until brown.Keep aside.

2. After add Sliced Onions,Green Chilies and Curry Leaves add Some Salt .and Keep a Lid.

3. After 5 Min. add Sliced Tomatoes and Turmeric And After Keep a Lid.

4. Then add Red Chily Powder and Ginger Garlic paste Fry For 2 Minutes.After add Coriander Powder and Garam masala Powder.Keep a Lid for 2 Min.

5. After remove Lid add some Little Water Keep a Lid.

6. Then Add Sliced Coriander Switch off The stove.

* Tasty Fried Egg Masala Curry Is Ready to Serve.

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Prawns Raw Cashew Nuts Curry

Ingredients :

Wet Prawns(Peeled & cleaned) - 1/4 Kg
Raw Cashew Nuts - 1 Cup
Onions Sliced - 3
Tomatoes Sliced - 2
Green chilies - 4
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1/2 Tsp
Garam Masala Powder or Paste - 1/2 Tsp
turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Curry Leaves - 3 strings
Coriander Leaves - 1 Bunch

Preparatio Method :

1. Take a Kadai add Oil , After Heat Oil add Sliced Onions,After Onions Turns Brown add Sliced Chilies and Curry Leaves.

2. After add Cleaned Prawns fry for 5 Min. and Keep a Lid.

3. After Remove Lid add Sliced Tomatoes and Add Turmeric Powder Stir Well and Keep a Lid Until Tomatoes Become Mashy.

4. After add Ginger garlic Paste Fry for 3 Min. After add Red Chily Powder stir Well and then add a Glass of Water. Keep a Lid.

5. After 5 Min. Add Coriander Powder and Garam Masala If  Needed.Keep a Lid.

6. After add Sliced Coriander Leaves and then Switch Off the stove.

* Tasty Prawns and Raw Cashew Nuts Curry is Ready to Serve.

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Chicken Gravy Curry

Ingredients :
Chicken - 1/2 Kg
Onions - 3 Sliced
Green Chily - 5
Ginger Garlic Paste - 2 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily powder - 2 Tsp
Coriander Powder - 1/2 Tsp
Masala Powder - 1 Tsp(Ilachi,Cloves,Cinnamon,Poppy Seeds,Star Anise)
Raw Coconut Piece 4 Inches (make a Smooth Paste)
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Clean the Chicken, Cut Onions and Green Chilies into slices.

2. Take a Kadai add Oil after Heat Oil, add Sliced Onions.after onions Brown add Green Chilies.

3. After add Chicken and Close the Lid.

4. After 5-10 Minutes add Ginger Garlic Paste, after fry for 5 Min. add Turmeric and Red Chily powder.

5. After add 1 Glass of Water and Close the Lid.

6. After 5-10 Min. Chicken is almost Cooked add Coconut Paste.Boil for 3-4 Min.

7. Now Add Masala Paste and Coriander boil for 2 min. add Chopped Coriander Leaves ans Off The Stove.

* Serve Hot with Rotis or Plain rice.

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Boiled Chikpeas / Boiled Chana

Ingredients :

Chikpeas / Chana - 1 Cup
Salt - To Taste or 1/4 Tsp
Red chily - 3-4 Nos.
Turmeric Powder - 1/4 Tsp(Optional)

Preparation Method :

1. Soak the Chikpeas atleat 3 to 4 Hours.

2. Take the Pressure Cooker add Soaked Chikpeas into Water after add Salt, Sliced Red Chily and Turmeric If You Want.

3. Kept Cooker in the Flame Upto 3-4 Whistles, Switch Off the Stove.

* Open The Lid and Serve Hot.

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Majjiga Mirapakayalu / Curd Chillies / Dahi Mirchi

Ingredients :

Large Green Chillies - 1 Kg
Curd - 1 Kg
Salt - To Taste
Turmeric Powder - 2 Tsp
Water - If Required

Preparation Method :

1. Take Large Green Chilies Wash Wipe & Dry them for 1 Hour.

2. Make Slits to all the Green Chilies.

3. Take the Curd and Beat it Well.Then Add Salt and Turmeric If Required add some water.

4. Take it into a Large Bowl Put the Green Chilies and Mix Well.Cover it with a lid and leave it for 24 hours.

5. Next day you can see that the color of the chillies has changed.  Mix them.

6. Dry them on a plastic sheet in hot sun light the whole day.  Keep the remaining curd aside.

7. In the evening collect them and put them back into the curds.  Close the lid and keep it aside.

8. On the next day dry them in the same manner....You can either dry them on a plastic sheet or in a plate also.

9. In the evening collect them and put them again into the curds.  Next day dry them completely no need to put them back ito the curd.

10. dry them continously for 2 more days in hot sunlight and store them in an air tight container.

* Fry them in oil and serve them with hot rice with dal or sambar.

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Semiya Payasam Recipe

Ingredients :

Semiya/Vermicelli-1cup
Milk-2cups
Sugar-1/2 to 1cup(as per your taste)
Elachi-2(Crushed)
Ghee-2tbsp
Raisins & Cashews-2tbsp

Preparation Method :

1. Heat ghee in a pan and add  cashews and raisins and fry until becomes golden ,remove this from heat and set aside.

2. In the same pan add  remaining ghee and semiya and  dry roast till nice aroma comes,it will takes about 3 -4mins.

3. Now add in 2 cups of water and bring it to boil.

4. Cook till the semiya is half cooked it will takes 5-7 mins.

5. Now pour the milk and cook the semiya till completely cooked this will take around 10 mins.
Now add in sugar  and mix well,Simmer this for 3 mins.

6. Now add  crushed cardamom , fried cashews and raisins and mix well. Switch off The Stove.

* Serve hot or cold as you Wish.

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Preparation of Aloo 65 / Potato 65

Ingredients :

Aloo / Potato  - 1/4 Kg (Peeled Skin and Par Boiled)
Maida/Alpurpose Flour - 1 Tsp
Cornflour - 2 Tsp
Rice Flour - 1 Tsp(Optional)
Ginger Garlic Paste - 1 Tsp
Yogurt - 1/2 Cup/100g
Red Chily Powder - 1 Tsp
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Salt - To Taste
Red Food Color - 1 Pinch
Ginger - 1 Pinch (Chopped)
Garlic Pods - 6 (Chopped)
Currry Leaves - 4 Strings
Green Chily - 5 Nos
Coriander Leaves - 1 Bunch
Oil - To Deep Fry

Preparation Method :

1. Take a Cooker or Bowl add Potato Pieces Close the Lid up to 1 Whistle.After Separate from Water.and Set Aside.

2. Take a Bowl add Red Chily Powder, Cumin ,Coriander Powders,Salt,Ginger Garlic Paste, Corn Flour,Maida and Yogurt. Mix it Well and Then add Parboiled Potatos.

3.Marinate for 15 Minutes. so that the potato cubes are coated well with the marinade.

4.After take a Kadai add Oil to Deep Fry,After Oil Heat Add masala coated potato to hot oil.

5.Fry to golden brown in medium flame.

6. Drain aside in a kitchen towel.

7. To prepare gravy, heat wok with 2 tbsp of oil. Add finely chopped Ginger , garlic, split green chilies..Sauté for a minute.

8. Add fresh curry leaves and toss ahead. Now add the golden fried potatoes.

9. Keep the flame in low medium and stir gently.Turn off the flame.

10.Garnish with freshly chopped coriander leaves or mint leaves.

* Serve Potato 65 hot with some tomato sauce or green chutney.

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Spinach Tomato curry

Ingredients :
Spinach - 2 Bunches (Washed & Sliced)
Onions - 2 (sliced)
Tomatos - 2 (sliced)
Curry Leaves - 4 Strings
Turmeric Powder -1/4 Tsp
Red Chily Powder - 1 Tsp
Green Chily - 5 Nos
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/2 Tsp
Ginger Garlic Paste - 1 Tsp
Salt - To Taste
Oil  - 2Tsp

Preparation Method :

1.Take a Kadai add Oil, after Oil Heat add Onions and Saute Well Until Brown.

2.Add Chilies and Curry Leaves and Stir Well.

3. Add Chopped Tomatos and Keep a Lid in 5 Min.

4. After add Spinach Leaves Stir Well and Keep a Lid.After 5 Min. add Gin.Garlic Paste and Saute Well.

5. After add Cumin,Coriander and Red Chily Powder and Fry for 2 Minutes.After add Some Water for Gravy.

Keep a Lid for 5 Minutes.After Switch Off the Flame.

* Tasty Spinach Tomato Curry Is Ready to Eat.

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Names of Indian Spices & Lentils in English & Telugu

Names of Indian Spices :

Sl.No	English	Telugu
1	Green Ginger	Allam(అల్లం)
2	Garlic	Vellulli (వెల్లుల్లి)
3	Mustard seeds	Aavalu (ఆవాలు)
4	Cumin Seeds	Cumin Seeds (జీలకర్ర)
5	Poppy Seeds	Gasagasalu (గసగసాలు)
6	Black Pepper	Miriyalu (మిరియాలు)
7	Camphor	Karpuram  (కర్పూరం)
8	Turmeric	Turmeric (పసుపు)
9	Saffron	Kumkum puvvu (కుంకుma పువ్వు)
10	Cardamom	Yelakulu (ఏలకులు)
11	Ajowan	Vamu (వాము)
12	Assafoetida	Enguva  (ఇంగువ)
13	Star Anise	Anasa Puvvu (అనాస పువ్వు)
14	Chebulic Myrobalan	Karakkaya (కరక్కాయ)
15	Curry Leaf	Karivepaku (కరివేపాకు)
16	Bay leaf	Biryani aku (బిర్యాని ఆకు)
17	Fenugreek Seeds	Menthulu (మెంతులు)
18	Coriander Seeds	Dhaniyalu (ధనియాలు)
19	Copra	Kobbari  (కొబ్బరి)
20	Coconut	Kobbari kaya (కొబ్బరి కాయ)
21	Tamarind	Chintapandu (చింతపండు)
22	Sugar	Panchadara (పంచదార)
23	Nutmeg	Jajikaya (జాజికాయ)
24	Mace	Japatri (జాపత్రి)
25	Fennel	Sompu (సోంపు)
26	Betal Nut	Tamalapakulu (తమలపాకులు)
27	Honey	Thene (తేనె)
28	Long Pepper	Toka Miriyalu (తోక మిర్యాలు)
29	Cinnamon	Dalchina chekka (దాల్చిన చెక్క)
30	Gingely Seeds or Sesame Seeds	Nuvvulu (నువ్వులు)
31	Ghee	Neyyi (నెయ్యి)
32	Mint	Pudina (పుదినా)
32	Almond	Badam (బాదాం)
33	Cashew nuts	Jeedi pappu (జీడిపప్పు)
34	Jaggery	Bellam (బెల్లం)
35	Wailong	Marati mogga (మరాఠీ  మొగ్గ)
36	Mango Ginger	Mamidi Allam (మామిడి అల్లం)
37	Dry Chilli	Endumirapakaya  (ఎండు మిరపకాయలు)
38	Clove	Lavagam (లవంగం)
39	Peanut, Ground Nut	Veru senaga (వేరుశెనగ)
40	Sago	Saggubiyyam (సగ్గుబియ్యం)
41	Dried Ginger	Sonti (సొంఠీ)
42	Betal Nut	Vakka (వక్క)
43	Aniseeds	Sompu ginjalu (సోంపు గింజలు)
44	Shaw jeera	Shajeera (షాజీర)
45	Vermicelli	Semya (సేమ్యా)
46	Urad Dal, Black Dal	Minapa pappu (మినప్పప్పు)
46	Moong Dal	Pesara Pappu (పెసర పప్పు)
47	Rice	Biyyam (బియ్యం)
48	Red Gram, Tur Dal	Kandi pappu (కంది పప్పు)
49	Flattend Rice or Rice Flakes	Atukulu (అటుకులు)
50	Puffed Rice	Maramaralu, Borugulu (మరమరాలు, బొరుగులు)
51	Papad	Appadam (అప్పడం)
52	Horse Gram	Ulavalu (ఉలవలు)
53	Wheat	Godhumalu (గోధుమలు)
54	Millet	Jonnalu (జొన్నలు)
55	Maize	Mokka Jonna (మొక్క జొన్న)
56	Chana Dal or Bengalgram Dal	Pachhi Senagapappu (పచ్చి సెనగపప్పు)
57	Roasted Chana Dal	Vepina senagapappu or Putnala Pappu  (వేపిన శెనగపప్పు, పుట్నాల పప్పు)
58	Alum	Patika (పటిక)
59	Gall nut	Machikaya (మాచికాయ)
60	Linseed	Avesa Ginjalu (అవెస గింజలు)
61	Soap Nuts	Kunkudu Kayalu (కుంకుడు కాయలు)
62	Sandal	Chandanam (చందనం)
63	Basil	Tulasi (తులసి)
64	Candy Sugar	Patika Bellam (పటిక బెల్లం)

65	Sour Mango Powder	Amchoor (అమ్చూర్)
66	Gooseberry or Amla	Usiri Kaya (ఉసిరికాయ)
67	Black Cardamom	Nalla Yalakulu  (నల్ల యాలకులు)
68	Chironji	Sara Pappu (సార పప్పు)
69	Black Salt	Nalla Uppu (నల్ల ఉప్పు)
70	Kalonji or Black Cumin	Nalla  jeelakarra, Onion seeds (నల్ల జీలకర్ర, ఉల్లి విత్తనాలు)
71	Gum	Jiguru (జిగురు)
72	Citric Acid	Nimma Uppu (నిమ్మ ఉప్పు)
73	Crystal Salt, Rock Salt	Kallu Uppu (కళ్ళు ఉప్పు)
74	Salt	Uppu (ఉప్పు)

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