Vegetable Pulav Recipe

Ingredients :

Basmati rice or ordinary raw rice -2 cups
Onion - 1
Green chili - 4
Ginger garlic paste - 2 tsp
Tomato - 1
Mint leaves - handful
Mixed Vegetables - (beans-6-7 , potato -1, carrot  )
Peas - 1/3 cup
Oil -2 tsp + ghee - 1 tsp
Water -3 Cups for 2 Cups of Rice
Coriander leaves
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.

For the seasoning :

Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2

Preparation Method :

1. Soak rice for 20 minutes. Drain the water well and keep it aside.
Cut the vegetables lengthwise.

2. Take a pressure cooker or a pan, heat ghee+ oil, add the ingredients mentioned under seasoning (whole spices). After it splutters, add onions and saute till they turn transparent.

3. Add ginger garlic paste and saute for a few more minutes.

4. Add green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

5. Then add 2 cups of hot water, lemon juice and close the Lid. Keep it in medium flame.

6. After it is half cooked, stir the contents and close the Lid with weight. Simmer for 4-5 minutes and switch it off.

7. Hot Vegetable pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

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Vegetable Manchuria / वेज मन्चूरियन / వెజ్ మంచురియా

Ingredients :

Step 1 :

Grated Carrot - 1 Cup
Grated Cabbage - 1 Cup
Chopped Beans - 1 Cup
Maida/Alpurpose Flour - 1/2 Cup
Corn Flour - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp or To Taste
Orange Food Color(optional) - 1 Pinch
Water - 2 Tsp
Oil - For Deep Fry

Ingredients for Step 2 :

Big Onion(Chopped) - 1
Green Chily (Sliced) - 4
Ginger(Chopped) - 1 Inch
Garlic Pods(Chopped) - 8
Chili Sauce - 1 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1 Tsp
Vinegar - 1 Tsp
Cornflour - 1/2 Tsp(Mixed in Water)
Pepper Powder - 1/4 Tsp
Coriander - 1 Small Bunch
Oil - 2 Tsp

Preparation Method :

1. Take a Bowl add all the ingredients except Oil. Mix the Mixture Well. and after take a Small Dough and done like Small Ball. Prepare the Batter like Small Balls. Keep it aside.

2. Take a Deep Kadai add Oil for Deep Fry, after Heat Oil fry all the Veggie Balls on Medium Flame until turns Brown. Remove From Oil and Kept aside.

3. Then take Kadai add 2 Tsp Oil, then add Chopped Ginger and Garlic fry For 1 min. then add Sliced Onion and Chily. Saute for a While. then add chili, Tomato,Soya Sauce and Vinegar. Saute Well.

4. Add Cornflour Mixture Mix Well until turns Thick then add Fried Veggies and after Sprinkle Pepper Powder. Fry for 1 Min. then Switchoff the Flame.

5. Sprinkle some Coriander and Serve With Hot With Lemon and Onion Slices.

* Easy & Tasty Vegetable Manchurian Ready.

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Cabbage 65

Ingredients :

Chopped Cabbage - 2 Cups
Rice Flour - 3-4 Tsp
Corn Flour - 2 - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - To Taste
Coriander Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Orange Food Colour (Optional) - 1 Pinch
Oil - For Deep Fry
Curry Leaves - 1 Bunch
Coriander Leaves - 1 Bunch

Preparation Method :

1. Take a Bowl add Chopped Cabbage, Rice Flour, Corn Flour, Ginger Garlic Paste, Chily Powder,Salt, Cumin, Coriander Powder, Curry Leaves and Coriander Leaves. Mix It Well. Then Add Sufficient Water like Pakodi Batter.

2. Take a Kadai add Oil for Deep Fry, after Heat Oil.

3. Now drop the batter in oil as small fritters and fry them in oil until they turn to nice golden red. Take into a Plate with Paper Towel.

* Its a great side dish for sambhar and Dal Recipes.

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Coconut Jaggery Laddu / Kobbari Undalu

Ingredients :

Fresh Greated Coconut - 1 Cup
Jaggery - 1- 1 1/2 Cup
Fresh Cardamom Powder - 1 Tsp
Water - 1 Small Glass
Cashew Nuts - For Garnish

Preparation Method :

1. Take a Bowl add Jaggery and Add Some Water, After 5-10 Min. Jaggery Purely Melt, and Bubbles Will Come and becoming thick Consistancy, in that Time add Grated Coconut and Stir Well.

2. After Stirring of 5 Min. add Cardomom Powder and Mix Well.

3. If The Mixture is  looking dry Cook until the mixture comes close/thick.

4.  Turn off the heat and keep it aside for few minutes. When the mixture is still warm grease your palm with ghee/oil and start making small rolls like Laddu Shape.

5. You can garnish these rolls with cashew nuts.

* Yummy Coconut Jaggery Ladoos is Ready.

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RiceFlakes(Poha )Pulihora / पोहा चिवड़ा /అటుకుల పులిహోర

Ingredients :

Poha / Riceflakes - 1 Cup
Turmeric - 1/2 Tsp
Peanuts - 2 Tsp
Chana Dal - 1 Tsp
Urad Dal - 1/2 Tsp
Red Chily - 4
Greeen Chily - 6
Curry Leaves - 4
Ginger - 1 Inch
 Oil - 3 Tsp
Sesame - 2 Tsp
Tamarind Juice - 1/2 Cup
Jaggery - Small Lemon Size
Hing - 1/4 Tsp

Preparation Method :

1. Soak RiceFlakes in Water after Strain into Strainer.Sliced the Greeen Chilies and Ginger.

2. Dry Roast the Fenugreek Seeds and Sesame  Seeds. After Cool Grind to Make Powder.

3. Take a Pann add Oil then add Peanuts, Chana Dal, Urad Dal and Mustard Seeds. After add Green Chilies and Curry Leaves.

4. Fry Red Chily Slits after add Tamarind Juice and Hing. then add Jaggery to Taste.

5. After add strained Poha / Riceflakes. Then Lastly add Sesame Powder. Mix Well. and Switch Off the Stove.

* RiceFlakes / Poha Pulihora Ready. Serve Hot.

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How to Make KFC Style Fried Chicken

Ingredients :

Chicken drumsticks - 3

Ginger garlic paste - 1tbsp

All purpose flour / Maida - 1/2 cup

Red chilli powder - 2tbsp

Salt - To Taste

Bread crumbs - as much as you want

Coriander powder - 1tbsp

Tomato ketchup - 2tbsp

Freshly grounded pepper - 1 tbsp

Eggs - 2

Cornflakes Powder or Corn Powder - 2 Tsp

Oil- for deep frying

Preparation method :

1. Make thin slits to the chicken with a sharp knife.

2. Marinate the chicken in ginger garlic paste,chilli powder,salt,coriander powder,tomato ketchup,pepper for at least 5 hours.

3. Take a plate and mix all purpose flour,salt,chilli powder and bread crumbs.Bash the corn Powder into tiny pieces and mix them to the flour mixture.

4. Crack the Eggs in a plate and beat it well with milk.

5. Dip each drumstick into egg mixture and dip in the flour mixture.

6. Repeat the above step until the chicken is coated well.Egg makes to bind the flour mixture with chicken well and keep the juices inside tact.

7. Now heat oil for deep Fry and fry the chicken drumsticks until golden crisp.

8. The chicken pieces are cooked well inside. Remove From Oil and Keep in Paper Towel.

9. Serve with some onion Rings and lemon.

* KFC Style Chicen Drumsticks are Ready.

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Coconut Rice / Kobbari Annam

Ingredients :

Coconut (big) - 1
(Small - 2)
Basmati Rice - 500 g
G & G Paste - 2 Tsp
Cloves - 5-6
Bay Leaves - 2
Cardomom - 3
Cinnamon Stick - 2 Inch
Star Anise - 1
Javitri - 1 Inch
Cashew Nuts - 1 Cup(small)
Oil or Ghee - 3 Tsp
Green Chily - 10
Salt - To Taste
Coriander Leaves - 1 Bunch
Mint Leaves - 1 Bunch

Preparation Method :

1. Soak Basmati Rice for 10 Min. after Strain Water. and Keep aside.

2. Take Coconut into Small Pieces then Grind With Some Water and Strain the Coconut Mixture into Cloth or Strainer. Take Coconut Water into a Bowl and Keep aside.

3. Take a Deep Kadai add Ghee after Ghee Melts add Cashew, Masala Spices, fry for 2 Min. then add Chilies, Saute Well.

4. Add G&G Paste fry for 1 Min. then add Strained Basmati Rice after that add Coconut Milk( Rice: 1 Cup and Coconut Milk - 2 Cups). Mix Well after Keep a Lid .

5. After 5 Min. Keep the Flame on Low until Rice Will be Cooked. add Chopped Mint and Coriander Leaves. Turn off the Flame.

* Coconut Rice is Ready. Serve with Hot.

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Capsicum Rice

Ingredients :
Capsicum - 4 Nos.
(Cut into CubesI
Boiled Rice - 1/4 Kg
Ghee or Butter or Oil - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Leaves - 1 Bunch
Masala Powder

Ingredients for Masala Powder :

Red Chily - 6 Nos.
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/4 Tsp
Coriander Seeeds - 1 Tsp
Cumin seeds - 1/2 Tsp
Ground Nuts - 1 Tsp
Sesame Seeds - 1 Tsp
Curry Leaves

Preparation Method :

1. Take a Pan then Dry Roast Red Chilies on Low Flame. Afyer 1 Min. add Mustard Seeds, Urad Dal, cumin and Coriander. Then add Ground Nuts and Sesame Seeds. Off the Stove. After Cool Make a Powder. and Keep aside.

2. Take a Pan add Ghee After Ghee Melts add Cubed Capsicum, add Some Salt and Fried well. Then Fry for 2-3 Min.  add G &G Paste Fry for 2-3 min. add Turmeric, Masala Powder and Fry Well.

3. After 5 Min. add Rice, then Saute Well.  and Garnish With Fresh Coriander Leaves and Off the Stove.

4. Tasty Capsicum Rice is Ready.

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Chicken with sorrel Recipe / Gongura Chicken

Ingredients :

Chicken : 1/2 Kg
Sorrel Leaves - 2 Cups
Onions - 3
Green Chily - 4
G & G Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Masala Paste or Garam Masala - 1 Tsp
Curry Leaves
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Poppy Seeds - 1/2 Tsp
Cloves - 4
Cardamom - 2
Cinnamon Stick - 1 Inch
Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp

Preparation Method :

1. Take a Bowl add Chicken after Add Turmeric, Salt, G&G Paste, and Chily Powder Mix it Well and Marinate for 30 Min.

2. Chopped Onions, Chilies, Coriander and Sorrel Leaves. Grind the Masala Paste With Masala Ingredients.

3. Take a Pan add Oil then add Sliced Onions, Chily and Curry Leaves Saute for 2 Min.

4. Add Marinated Chicken mix it Well and Covered with a Lid for 5 Min. Then add Garam Masala paste Fry for 1-2 Min. then add One Glass of Water if Required.

5. Remove the Lid then then add Chopped Sorrel Leaves. Mix Well and Keep a Lid.Now Its Time For Chicken Will be Well Cooked.Switch off the Flame.

* Serve Hot With Hot Rice or Chapathis.

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Tomato Pickle / tamatar Achar

Ingredients :

Tomatoes - 1 Kg
Tamarind - 100g
Red Chily Powder - 200g
Salt - 200g or To Taste
Fenugreek Powder - 1 Tsp
Mustard Powder - 1 Tsp
Oil - 3 tsp

For Popu / Tadka :

Sesame Oil / Ground Nut Oil - 1/4 Kg
Garlic Cloves - 20
Dry Red Chily - 5
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 Bunch (small)

Preparation Method :

1. Wash the Tomatoes and after cored and thinly sliced. Keep aside.

2. Take a Pan add Oil After Heat Oil add Sliced Tomatoes, Keep on Medium Flame and Keep a Lid. AFter 10 Min. Remove The Lid add Tamarind, Mix Well & Keep a Lid.

3. After 10 Min. Tomato are Mashy, Remove the Lid and Switch Off the Stove. Tomatoes Will be Cool Down.

4. Take a Pan Dry Roast Fenugreek & Mustard Seeds after Cool Make a Fine Powder and Keep aside.

5. Take a Mixie Jar or Blender add Boiled Tomato and Make a Paste. After Take a Bowl add Tomato Paste, then add Red chily Powder, Salt, Fenugreek and Mustard Powder. Mix Well.

Take a Pan add Oil, then add Garlic Pods, Fry Until Light Brown, Then add Mustard Seeds, Curry Leaves, and Red Chily, Fried Well Next add Tomato Paste into the Oil. Off the Stove.

7. Tomato Pickle is Ready. It Goes Well With Chapathi and Hot Rice.

Note :
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
 * If using water to soak the tamarind always use only boiled and cooled / warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.

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Stuffed Brinjal Recipe / Gutti Vankaya Koora / Kattirikai

Ingredients :

Brinjal / Baingan - 1/4 Kg
Onions - 3
Green Chily - 3
Salt - To Taste
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Oil - 3 Tsp
Garam Masala Powder - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Garlic Pods - 6
Curry Leaves - 2 Strings
Coriander - 1 Bunch
Preparation Method :

1. Take the Small BrinjalsWashed & make 2 Slits to form a cross leaving the stalks intact. Then Wiped in Salt Water.

2. Take a Mixie Jar add Onions,Garlic Pods, Cumin seeds, Chilies, and Curry Leaves. Grind this Mixture.

3.Then Take a Plate Add this Ground Mixture, after add Chily Powder, Garam Masala Powder, Salt, Turmeric and Ginger Garlic Paste. Mix Well.

4. Stuffing masala is Prepared Now. Stuff the brinjals with the prepared masala.

5. Take a Pan add Oil, After Heat Oil, add Stuffed Brinjals after Keep a Lid for 5 Min.

6. Then after 5 Min remove the Lid then add Remaining Masala Paste, Mix well and Keep a Lid for Five Min. Up to Brinjal Will be Half Cooked.

7. Now Remove the Lid then add 1 Small Glass of Water, Cooked till Curry is like a Thick Gravy.

8. Once the brinjals are cooked, switch off the flame and garnish with coriander leaves.

* Stuffed Brinjal Curry is Ready. It Goes Well as a Side Dish for Chapathi, Roti and Hot Rice.

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Idli Manchurian Recipe / Remaining Idli Recipe

Ingredients :

For the Batter :
Remaining Idly - 4 Nos.
(Cut into Small Cubes)
Maida / Alpurpose Flour - 2 Tsp
Corn Flour - 2 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp

For the Manchurian Preparation :

Ginger Garlic Paste - 1/2 Tsp
Pepper Powder - 1/4 Tsp
Lemon Juice - 1/4 Tsp
Onion - 1
Green Chily - 4
Garlic Pods - 10
Ginger - 1 Inch
Curry Leaves
Onoin Rings - 1 Tsp
Cilantro - 1 Bunch
Chilli Sauce - 1/4 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1/2 Tsp
Corn Powder - 1/2 Tsp(Mixed with 2 Tsp Water)

Preparation Method :

1. Take a Bowl add Maida, Corn Flour, Salt, Chily Powder, G&G Paste Mix Well adding Some Water like a Thick Batter.

2. In This Batter add Cubed Idlies. and Keep aside.

3. Take a Pan add Less Oil After Heat Oil add Idli Pieces and Fry Both Sides, It Turns Golden Brown. Switch Off the Stove.

4. Take another Pan add Oil then add Chopped Onion, Chily, Ginger, Garlic Fried Well then add Curry Leaves, Chily, Tomato, Soya Sauce Saute Well. Then add Corn Flour Mixture Fry for a Minute then add Pepper Powder and Fried Idlies. Saute Well for 1-2 Minutes.

5. Sprinkle Cilantro, Lemon Juice and Onion Rings. Switch off the Stove.

6. Serve Hot.

* Tasty Idli Manchurian is Ready.

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Ridge Gourd Fry Recipe

Ingredients :

Ridge Gourd / Beerakaya : 1/2 Kg
( Peeled & Sliced )
Green Chily - 5
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Garlic Pods - 8
Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Salt - To Taste
Curry Leaves - 2 Strings
Coriander / Cilantro - Chopped
Oil - 3-4 Tsp

Preparation Method :

1. Take a Pan add Oil, After Heat Oil Add Garlic Pods Fry for 1 Minute then add All Remaining Spices, Fry Well.

2. Add Curry Leaves and Sliced Ridge Gourd then add Salt and Turmeric, Mix Well and Keep a Lid for 5 Min. Fry Well.

3. Remove the Lid Saute Well and again Close the Lid for 5 Min.

4. After add Chopped Cilantro and Switch Off the Flame.

* Easy & Tasty Ridge Gourd Fry is Ready.

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Names of Vegetables Telugu to English

Yendu mirapa kaaya -- Red Chilli
Chukka koora -- Red sorrel
Puttagodugulu -- Mushroom
Vellulli -- Garlic
Usirikaaya -- Goose Berry
pudina Akulu    -- Mint Leaves
Kobbari Kaaya   -- Coconut
Maamidi Kaaya   -- Raw Mango
Mokkajonna    -- Corn
Bhatani  -- Green Peas
Bangalore Mirchi --   Capsicum
Chikkudu Kaya   -- Broad beans
Beetroot     -- Beetroot
Cabage     -- Cabage
Califlower/Gobi   -- Califlower
Arati Kaaya    -- Raw banana
Tamata     -- Tomato
Chema Dumpa -- Colacasia
Pachi Mirapa Kaya --    Green Chilli
Boodidhi Gummadi kaaya -- Ash gourd
Kothimeera    -- Coriander
Menthi Kura    -- FenuGreek Leaves
Gongura     -- Sorrel
Karivepaku    -- Curry Leaves
Paalakura    -- Spinach
Bachalikura    -- Chinese spinach
Thotakura    -- Amaranthus
Mulakkaaya    -- Drumstick
Kandagadda -- Sweet Potato
Panasa kaaya   -- Raw Jack fruit
Dosakaya     -- Cucumber
Mullangi     -- Radish
Bendakaya    -- lady's-finger, okra
Goru chikkudu   -- Cluster beans
Dondakaya    -- Tindoora
Anapakaya/Sorakaya --    Bottle Gourd
Potlakaya    -- Snake Gourd
Beerakaya     -- Ridge Gourd
Kakarkaya    -- Bitter Gourd
Vankaya     -- Brinjal
Alugadda/Bangala dumpa -- Potato      

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Suji Laddu / Ravva Laddu

Ingredients :

Suji/Karachi Ravva - 1 Cup
Sugar - 1 Cup
Milk ( Optional ) - 1-2 Tsp
Cardomom - 5
Ghee - 100 g
Cashew Nuts - 50g
Raisins -- 50g

Preparation Method :

1. Take a Pan add 1 Tsp. Ghee after Fry Cashew Nuts & Raisins, Fry Until Light Brown. Keep aside.

2. After Fru Suji in the Same Pan, Turns into Light Brown on Medium Flame. Keep aside. Make Sugar into Powder.

3. Take a Bowl add Sugar Powder & Fried Rava, Mix Well after add Milk & Ghee.Mix Well then add Fried Raisins and Cashew Nuts.

4. If You add Milk Making of Laddu is Easy. But do not add Milk in Making of Laddu is Some difficult
 ( then add Some More Ghee to Make Ladoo ).

5. Here I add Milk. Then Mix The Mixture after Take Some Mixture and Make Like a Fine Laddu.

6. Then Sweet Ravva Laddu is Ready.

*. Keep in a Plate after Serve.

[ Note : Adding Milk Ladoo is Preserve in 3-4 Days Only. But Not adding Milk in Ladoo is Preserve in 15 Days or More. Please Keep in Mind. ]

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Spicy Chicken Tikka Recipe

Ingredients :

Boneless Chicken - 1/4 Kg
Corn Flour - 4 Tsp
Chily Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/2 Tsp
Pepper Powder - 1/4 Tsp
Garam Masala Powder - 1/2 Tsp
Green Chily - 5
Salt - To Taste
Lemon Juice - 1 Tsp
Vinegar - 1/2 Tsp
Food Color (Optional) - 1 Pinch
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch
Oil - 5-6 Tsp

Preparation Method :

1. Take a Bowl add Cleaned Chicken after add All Spicy Powders including Lemon Juice, Mix Well. After add Corn Flour, Vinegar and Food Color. Mix Well and Marinate for atleast 3-4 Hours.

2. After 3 Hours Take a Pan add Required Oil then add Green Chilies & Curry Leaves, Fried Well for 1 Min. then add Marinated Chicken, Fry on Medium Heat.

3. Then Flip Chicken and Fry Until Brown on Both Sides. Chicken Wil Absorbs Oil, then Remove From Oil & Keep in a Paper Towel. Sprinkle Some Cilantro.

* Serve With Hot. Tasty & Spicy Chicken Tikka is Ready.

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Rice Flakes Dosa / Poha Dosa

Ingredients :

Poha / Rice Flakes - 1 Cup
Rice - 2 Cups
Urad Dal  - 1 Tsp
Butter Milk - 3 Cups
Salt - To Taste
Oil - To Fry
Baking Soda (Optional) - 1/4 Tsp

Preparation Method :

1. Soak Rice Flakes in Butter Milk. Soak Rice & Urad Dal in Water 2-3 Hours. Strain Without Water.
Grind RiceFlakes, Urad Dal & Rice With Butter Milk. After add Salt & Kitchen Soda. Ferment 4-5 Hours or Over Night.
2. Next Day Take Dosa Tawa Now  Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion.  Pour a half a tsp of oil like drops along the edge of the dosa.

3. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute.

* Tasty Poha Dosa or Rice Flakes Dosa is Ready.

[ Note : If You dont Add Baking Soda is Also the Same Process. I already Checked Without adding Soda. Dosa Without Soda is Very Nice. Try It.]

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Chicken Potato Curry / Aloo Chicken Curry

Ingredients :

Chicken - 1/2 Kg
Potato - 1/4 Kg
Onions - 3
Green Chily - 5
Ginger Garlic Paste - 2 Tsp
Red Chily Powder - 2 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Oil - 3-4 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp
Cardomom - 2
Cloves - 4
Star Anise - 1/2
Cinnamon Stick - 1 inch
Poppy Seeds - 1/2 Tsp

Preparation Method :

1. First Clean the Chicken, then Sliced Onions and Chilies. Peel the Potato and Sliced. Keep aside.

2. Take a Pan or Kadai add Oil, After Heat Oil add Sliced Onoins and Chilies. Fried after Light Brown. Then add Curry Leaves Fry for a Minute then add Ginger Garlic Paste, Fry for 2 Min. then add Cleaned Chicken and Sliced Potato. Mix Well and Keep a Lid for 5 Min.

3. After 5 Min. remove the Lid then add Turmeric and Chily Powder Mix Well then add Garam Masala Paste, Keep a Lid for 2 Min. on Medium Flame.

4. Add Water (1 Glass of Water ) and Mix Well With Spatula and Keep a Lid on Medium Flame.

5. Chicken absorbs all the Water and Oil Will be appear on Top. Now The Curry is Ready. Sprinkle Coriander Leaves and Turn Off the Flame.

* Tasty Potato Chicken Curry is Ready. It is Very Tasty With Hot Rice, Roti, Chapathis, and Dosa Also.

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Mint Tomato Chutney / Pudina Tamata Pachadi

Ingredients :

Mint / Pudins Leaves - 1 Cup
Tomato - 3
Green Chily - 10-15 Nos.
Cumin Seeds - 1/4 Tsp
Garlic Pods - 6-8 Nos
Salt - To Taste
Turmeric - 1/4 Tsp

For Popu / Tadka :

Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4 Tsp
Curry Leaves - 2 Strings
Tamarind - Lemon size ( Optional )
Hing - 1 Pinch ( Optional )
Oil - 3-4 Tsp
Red Chily - 2

Preparation Method :

1. Clean Tomato, Chily & Mint. Then Sliced Chily & Tomato.

2. Take a Pan add Oil After add Sliced Chilies, Tomatos Fried Well. Then add Salt & Cumin, after add Mint Leaves.

3. Fried Well & add Turmeric and Remove From Flame.

4. After Cool add Garlic Pods  and Make a Paste with Required Water.

5. Take Kadai add Oil then add Cumin, Mustard Seeds, Curry Leaves & red Chily then add Ground Paste & off the Flame.

* Serve With Idli, Dosa and Hot Rice. Tasty Mint Tomato Chutney is Ready.

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Coconut Chutney for Rice / Kobbari Pachadi

Ingredients :

Coconut - 1/2
Red Chily - 10-15 Nos.
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Tamarind - Lemon Size (Small)
Salt - To Taste
Oil - 2 Tsp
Garlic Pods - 6

For Seasoning :

Cumin Seeds - 1/6 Tsp
Mustard Seeds - 1/6 Tsp
Curry Leaves - 2 Strings
Oil - 2 Tsp
Hing - 1 Pinch
Red Chily -2 Nos.

Preparation Method :

1. Greate the Coconut and Keep aside.

2. Take a Pan add Oil then Add Chana Dal, Urad Dal Fry for 2 - 3 Min. on Low Flame. Then add Cumin, Curry Leaves, Red Chily. Then Switch off the Flame.

3. Take Mixer add Fried Ingredients, then add Tamarind, Garlic Pods, Coconut and Required Salt. Grind Them. But Don't Grind Too Much Like a Paste.

4. Now Take another Pan add Oil then add Cumin Seeds, Mustard Seeds, after Splutter, add Curry Leaves, Red Chily and Hing. Then Lastly add Grind Paste. Immediately Switch Off the Flame.

* Tasty Coconut Chutney is Ready Combined With Hot rice & Ghee.

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Stuffed Bhendi / Stuffed Ladies Finger

Ingredients :

Vokra / Bhendi - 10 - 12 No
Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4 Tsp
Red Chily - 2 Nos.
Curry Leaves - 2 Strings
Coriander - 1 Bunch
Oil - 4 Tsp

Masala for Stuffing :

Chily Powder - 2 Tsp
Turmeric - 1/4 Tsp
Ginger Garlic Paste - 2 Tsp
Garam Masala - 1/2 Tsp
Coriander Powder - 1 Tsp
Crushed Garlic - 10 Nos.
Salt - 1/2 Tsp or To Taste
Chat Masala - 1 Tsp

Preparation Method :

1. wash, wipe dry and trim the both the ends of the bhendi (okra).


2. Slit each bhendi vertically without breaking or cutting into two halves.

3. combine all the Spice powder Ingredients in a bowl with salt, mix well.

4. Fill each Bhendi with the spice mixture.

5. Take a Pan add Oil Then add Cumin, Mustard Seeds, Curry Leaves and Red Chily. Then add Stuffed Vokra, Mix Well and Keep a Lid for 5 Min.

5. After 5 Min. Remove the Lid and Toss Once. Turn & Fry Vokra on Both Sides.

6. After 2-3 Min. add Sliced Coriander and Switch off the Flame.

* Easy & Tasty Stuffed Vokra is Ready.

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Brinjal with Raw Cashew Nuts Curry Recipe

Ingredients :

Brinjal - 1/4 Kg
Onoins - 2
Green Chily - 5
Raw Cashew Nuts - 1 Cup
Tomato - 3
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Salt - To Taste
Ginger Garlic PPaste - 1/2 Tsp
Garam Masala - 1/2 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Cut the Brinjal and Keep in a Salt Water. Sliced  the Onions, Chily & Tomatos. Keep aside.

2. Take a Pan add Oil, Then add Sliced Onions & Chilies Toss Well. Then add Curry Leaves.

3. Add Brinjal, Tomato, and Salt  Mix Well & Keep a Lid for 5 Min.

4. Then add Ginger Garlic Paste, Turmeric & Chily Powder. Mix Well & fry for 2-3 Min. then add Raw Cashew Nuts & Keep a Lid.

5. Add 1 Glass of Water. Cook for 5 Min. then add Garam Masala Mix Well after 2 Min. Switch Off the Flame.

6. Sprinkle With Coriander.

& Easy & Tasty Brinjal Raw Cashew Nuts Curry is Ready.

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Sweet Kaja / Madatha Kaja / मीटा खाजा / స్వీట్ కాజాలు

Ingredients :

Maida / Alpurpose Flour - 1 Cup
Salt - 1 Pinch
Ghee - 6 Tsp
Sugar - 1 Cup
Water - 1/2 Cup
Cardomom Powder - 1/2 Tsp
Rice Flour - 2 Tsp
Oil - For Deep Fry

Preparation Method :

1. Add a Pinch of Salt to Maida then add Melted Desi Ghee, Mix Well. Then Add Some Water to Make Chapathi / Roti Dough. Keep aside for 10-15 Min.

2. Then Devide the Dough into 3 Equal Parts. Then make a Thin Roti. Take Melted Ghee add Rice Flour. Mix well. Then apply Ghee to the Thin Roti. Now place another roti over it and repeat the same process. Place around 3 rotis in the same manner and roll the rotis together.

3. Now cut the roll to equal portions with a knife. Slightly roll each piece with the roller . Prepare all the kajas in the same manner.

4. Heat oil for deep fry. Fry the kajas in a medium flame until they turn to golden color. Remove from the oil and place them on a paperTowel.

5. Take a cup of sugar in a thick bottomed vessel and add half cup of water to it. Heat it and make the sugar syrup. ( the sugar syrup should be one thread consistency). Add the cardamom powder.

6. Now drop the fried kajas into the sugar syrup. Leave them for 2 to 3 mins. and turn them to the other side. Leave them for another 2 to 3 mins. and remove them. Allow them to cool and store them in a air tight container.

* Yummy Sweet Kaja Ready.

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Colacasia Gravy Curry / Chamadumpa Pulusu

Ingredients :

Colacasia / Chamadumpa - 1/4 Kg
Onions - 3
Green Chily - 4
Tomato - 3
Ginger Garlic Paste - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/4 Tsp
Salt - To Taste
Curry Leaves - 3 Strings
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Take Colacasia into a Bowl Clean after Boiled ( Cooker or Directly ) with Required Water then Peeled and Cut into Small Portion or Length Wise. Keep aside. Soak Tamarind with Water and Take Juice.

2. Sliced Onions, Green Chily and Coriander. Keep aside.

3. Take a Pan add Oil, after add Sliced onion, Green Chily & Curry Leaves. Fry Until Brown.

4. Then add Sliced Tomato and Keep a Lid for 5min. After add Ginger Garlic fry for 2 Min. then add Boiled Colacasia and Mix Well. Then add required Salt and Chily Powder, Cumin and Coriander Powder.

5. Add Tamarind Juice and Keep a Lid for 5-10 Min. on a Medium Flame.

6. Now Curry Turns to Thick Gravy. Sprinkle Coriander Leaves and Off the Flame.

* Tasty Colacasia Tomato Gravy Curry is Ready.

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Black Eyed Peas Vada / Lobia Vada

Ingredients :

Black Eyed Peas - 1 Cup
( wash & Soaked for 2 Hours )
Onions - 3
Green Chily - 6
Cumin Seeds - 1/4 Tsp
Curry Leaves - 4 Strings
Coriander Leaves - 1 Bunch
Ginger Garlic Paste - 1 Tsp
Salt - To Taste
Oil - To Deep Fry
Thin Plastic Sheet - 1

Preparation Method :

1. Soak the Black Eyed peas in Water for atleast 2-3 Hours. Remove Water & Strain Without Water. After Grind a Fine Paste.

2. Take The Grind Mixture into a Bowl Then add Salt, Sliced Onions, Cumin Seeds, Green Chilies, Curry Leaves and Coriander Leaves. Mix Well.

3. Take Kadai add Oil to Deep Fry after Heat Oil Wet Your Hand and Take a Plastic Sheet take a Ball Sized Mixture and  Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

4. Drop the Patties into Hot Oil. Fry on Both Sides. After Turns Golden Brown Remove From Oil.

5. Keep in a Paper Towel Plate.

* Serve With Hot. Its  Very Tasty..

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