Sweetcorn Soup / स्वीट कॉर्न सूप /స్వీట్ కార్న్ సూప్

Ingredients :

Sweetcorn (boiled) - 2 Tsp
Sweetcorn(boiled &crushed) - 1 Cup
Carrot(chopped) - 1
Beans(chopped) - 5
Onion(chopped) - 1
Corn Powder(mixed in water) - 2 Tsp
Pepper(make a powder) - 5
Salt - To taste or 1/2 Tsp
Sugar - 1 Tsp
Water - 1/2 lit.
Oil - 1 Tsp

Preparation Method :

1. Take a Pan or Wok add Oil after oil heat add onions, fry for one minute, then add chopped Carrot and Beans.

2. After 1 Min. onion will be cooked then add crushed and boiled Sweetcorn and Boiled Sweetcorn. Then add Salt fry for a minute.

3. Then add water and keep a lid for 1-2 minutes.

4. After 2 min. add Corn mixture then stir continuously, add sugar and Switch off the stove.

5. Serve on Bowl then sprinkle Fresh white Pepper Powder. It will be so Tasty.

* Tasty Sweetcorn Soup Ready.

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Potato Vermicelli Cutlet /आलू सेवई कटलेट /ఆలూ సేమ్యా కట్లెట్

Ingredients ;

Vermicelli/sevai - 100g
Potato(boiled&mashed) - 1 big
Roasted Peanuts Powder - 3 Tsp
Bread Slices - 6(roasted &Powdered)
Green chily(chopped) - 2
Lemon Juice - 1/2 Tsp
Salt - To taste
Oil - To deep Fry

Preparation Method :

1. Take a bowl add water, after water boiling add vermicelli. Cook for 3 minutes, Check whether Vermicelli cooked or not, then strain Vermicelli with strainer. and keep aside.

2. Take a Bowl add  cooked Vermicelli, Boiled Potato, Roasted Peanuts Powder, Bread crumbs and Salt. Mix well.

3. After add Lemon juice again mix well then check the consistancy. Do not add water.

4. Take a Kadai add oil to deep fry,in this time prepare cutlets as your like desired shape.

5. Apply oil to your palms, then take a ball press this ball in the middle of your palms then done like your desired shape (heart, oven, or Square ).

6. Now Oil is piping hot, Take one cutlet and drop into hot oil, remaining are the same.

7. Fry on both sides on medium flame until light brown. remove from oil and keep in a paper towel plate.

8. Tasty Potato Vermicelli Cutlets / Aloo sevai Cutlets  are Ready. Serve with hot.

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Idli Upma / इडली उप्मा / ఇడ్లీ ఉప్మా

Ingredients :

Idli(remaining idlis) - 3
Onion(sliced) - 1
Green Chily(chopped) - 2
Ginger(chopped) - 1 inch
Chana Dal - 1/6 Tsp
Urad Dal - 1/8 Tsp
Mustard Seeds - 1/4 Tsp
Turmeric Powder - 1/6 Tsp
Hing - 1 Pinch
Salt - to Taste
Lemon Juice(optional) - 1/2 Tsp
Curry Leaves - 2 springs
Oil - 2 Tsp

Preparation Method :

1. Mash the Idlis with your fingers and keep aside.

2. Take a Pan or Wok add 2 Tsp of Oil then add Chana Dal, Urad Dal, Mustard seeds and chopped Ginger. Fry for a Minute.

3. Then add Chopped Onions and Green chilies, Curry leaves, fry until onions turns brown.

4. Then add turmeric, salt and Hing. Mix well and then add mashed Idli.Again mix well and Keep a lid for one minute.

5. Add chopped Coriander and then switch off the Stove.

6. Then add some Lemon Juice if you Like. serve with Hot.

* Easy & Tasty Idli Upma Ready.

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Potato Gram Flour Curry /आलू बेसन की पूरी सब्जी /బంగాళాదుంప సెనగపిండి పూరీ కూర

Ingredients :

Potato - 1 (Boiled, Peeled &cubed)
Gram flour - 2 tsp
Onions - 2(chopped)
Green Chily - 5(sliced)
Ginger - 1 pinch
Turmeric powder - 1/4 tsp
Salt - To Taste
Chana Dal - 1/4 Tsp
Mustard seeds - 1/6 Tsp
Curry leaves - 3 springs
Oil - 2 Tsp
Coriander leaves - handful

Preparation Method :

1. Take a Pan or Wok add 2 tsp of oil, after oil heat add Chana dal and Mustard seeds, after splutter add chopped onions and sliced chilies.

2. Add curry leaves and fry until onions turns golden colour.

3. Now add boiled Potato turmeric and required salt, then add 1 glass of Water.

4. After 5 minutes add gram flour batter mix well and cook for 1-2 min.

5. The curry was thick. Switch off the stove.

* Serve with hot pooris it will be so tasty.

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Green Peas Poori /मटर की पूरी / పచ్చి బటాణీ పూరీలు

Ingredients :

Wheat Flour - 1/4 Kg
Suji/Semolins - 2 Tsp(optional)
Salt - 2 Tsp
Oil - 2 Tsp

For Paste :

Matar / Peas(soaked) - 1 Cup
Ginger - 2 inch
Green chily - 5
Cumin seeds - 1/2 Tsp
Coriander - 1 bunch

Preparation Method :

1. Make a fine paste of the above ingredients.

2. Take a Bowl into wheat flour now add salt, suji, 2 Tsp of Oil, and Paste. Mix well after add required water like Poori dough.

3, Knead with your palms apply oil to your palms and then divide equal sized balls. Keep aside.

4. Take one ball and dust the rolling board with flour and roll the ball into a small medium thick disc.

5. When the oil is hot, carefully drop this into the oil and deep fry on both sides.

6. Using a jolted ladle take out the puffed poori draining the excess oil.

* Serve with Aloo curry it is very Tasty.

Notes :

Always remind that the oil is very hot. else pooris will not puff.

If the pooris while rolling has any hole in it it will not puff.

Adding Suji or semolina poori will be crispy.

Adding Oil in dough pooris will be very soft.

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Dibba Rotte / Dibba Rotti /दिब्बा रोटी /దిబ్బ రొట్టి

Dibba Rotti or Dibba Rotte :

Popularly known as South Indian Andhra Special Dibba Rotti made with Idli Batter(without adding much water). And also made with fresh Rice Rava and Urad Dal batter. It is very Tasty Breakfast and also Snack Recipe. In my childhood, my Grand Mother prepared this Recipe. and given to all the family members. All my Family members gathered and enjoyed in that time. I learnt this dish from my mother who learnt it from her mother. Dibba rotte is a traditional Andhra recipe and is usually cooked in a heavy kadai set on dying embers after the morning's main meal has been cooked. Usually eaten in the evening it however makes for a great breakfast dish.

Ingredients :

Idli Batter - (Max. 8-10 Idlis Batter)
Oil - 7 Tsp(according to your batter)

Preparation Method :

1. Take a Pan add 4-5 Tsp of Oil then add the batter and spread all over the Pan.
2. Then sprikle Oil from the top and edges of the pan. Keep a lid for 5-7 Minutes (according to your batter adjust the time). on low Flame.
3. After 5 Minutes remove the lid and turn the Dibba Rotti on other side. and again keep a lid for 3-4 minutes.
4. Switch off the flame. and take into a plate and Cut the pieces.(triangle shape).
* Serve with coconut or ginger Chutney.

Notes :

Dibba Rotte has been served with honey it will be very tasty and good for childrens health.

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Quick Rava Dosa /सूजी का दोसा -రవ్వ దోస

Ingredients :

Semolina / Suji Rawa - 1 Cup
Rice Flour - 1 Cup
Maida / Alpurpose flour - 1/2 Cup
Salt - 1 Tsp or To Taste
Cumin seeds - 1/2 Tsp
Onion(chopped) - 1
Green chily(chopped) - 3
Ginger(chopped) - 2 inch
Oil - To fry

First we will see how to prepare rava dosa batter : 

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

I photographed the rava dosa batter to show you the consistency of the batter.See how thin it is (picture below).It should be like that. Now the batter is ready.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.







When the tawa is heated well, reduce the flame to medium.

Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.

Then the inside of the tawa.

Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.

Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.

Once the tawa is heated well, keep the flame in medium through out the process.

Remember rava dosa will take longer time to get cooked.

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Andhra Karappodi for Rice /Karampodi Recipe /कारम पोडी / కారప్పొడి

Ingredients :

Dried Red chilies(cut into two) - 50 g
Coriander Seeds - 50 g
Cumin seeds - 1 Tsp
Crushed Garlic Pods - 8
Salt - 2 Tsp or to taste
Oil - 2 Tsp

Preparation Method :

1. Take a Pan or Kadai add Oil, after add Coriander seeds, saute for 1/2 Minute, then add cumin followed by slit Red Chilies on medium flame until chilies crisp.

2. Switch off the flame and cool the mixture.

3. Now take rolu(stone) or mixie Jar add this cool mixture with salt. and grind it. But do not grind smooth, roughly grind this mixture.

4. Now add crushed garlic pods and mix well. Then take into an airtight container and srore it.

* Tasty & Spicy Andhra Karappodi for Rice is Ready. It is very Tasty combined with Ghee and Hot Rice.

Note:

You can choose red colour Dried Red Chilies. In the time of roasting keep the flame on low. Otherwise Red Chilies are burns brown. The taste will be different.

Garlic pods cannot be ginrder completely so you will encounter bits while eating.

Grind this mixture coarsely not finely. That will be tasty with Rice.

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Simple Prawns Fry / प्रॉन मसाला /రొయ్యల వేపుడు

Ingredients :

Prawns/Shrimp(cleaned) - 1/4 kg
Onions (chopped) - 3
Green chily(sliced) - 4nos.
Salt - To Taste
Turmeric Powder - 1/6 Tsp
Chily Powder - 2 Tsp
Coriander powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala Powder - 1/4 Tsp
Coriander Leaves(chopped) - handful
Oil - 4-5 Tsp

Preparation Method :

1. Take a Pan add Oil, after Oil heat add 5 tsp of Oil, then add Prawns then add salt and keep a lid for 5 minutes.

2. After 5 min. add chopped onions and chilies and keep a lid for another 5 minutes.

3. After add ginger garlic paste fry for 1 minute until raw smell gone, add Turmeric,chily,cumin and coriander powders. Mix well.

4. Then add garam masala and sprinkle coriander leaves and then switch off the stove.

* Easy and Tasty Prawns / Shrimp Fry Ready. It is a side dish for Sambar.

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Potato Cauliflower Curry /आलू गोभी सब्जी /కాలీ ఫ్లవర్ టొమాటో కూర

Ingredients :

Cauliflower - Half head Soak florets with salt hot water for 15 min.
Potato - 1/4 Kg (peel and cubed)
Onions - 2 (sliced)
Green Chily - 4 (sliced)
Tomato - 3-4 (sliced)
Ginger garlic Paste - 1 Tsp
Coriander Powder - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Salt - To Taste
Garam Masala Powder - 1/2 Tsp(optional)
Oil - 3 Tsp
Curry Leaves - 2 springs
Coriander Leaves - Bunch small

Preparation Method :

1. Take a Pan or wok add 3 Tsp of Oil, after Oil heat add chopped Onions, Chily and Curry leaves. Fry until Onions golden brown.

2. Add Cauliflower Florets, sliced Potato and tomato mix well and keep a lid for 5 minutes.

3. After remove the lid add salt, turmeric, ginger garlic paste, coriander powder and chily powder, Mix well until raw smell gone.

4. Add 1 glass of water mix well and keep a lid for 5 minutes.

5. After open the lid add garam masala and chopped Coriander and switch off the flame.

* Easy and Tasty Aloo Gobhi Curry Ready combined with Chapathi,Roti or plain rice.

Useful Tips :

1. Take Cauliflower separate florets , Now take florets in hot water with salt and soak for 15 min.  dunking the gobi in salted hot water for at least 15 minutes before sauteing it till it forms a golden crust.

2. Peel the Potato and cut the pieces then keep in a water. Potato colour will not change. without water colour will be changed.

3. Already we add chilies after add chily powder, you want spicy add 2 tsp of chily otherwise you can reduce or skip this Item. Like garam masala Powder also.

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How to make Dosa Batter / दोसा बैटर का तयारी / దోసెల పిండి తయారుచేయుట

Ingredients :

Urad Dal (black or white ) - 1 Cup
Rice (chaval) - 2 Cups
Fenugreek Seeds - 1 Tsp
Salt - To Taste

Preparation method :

1. Soak Urad dal and Rice seperatelely with Sufficient Water for atleast 4-5 Hours. also soak the fenugreek seeds in seperate small bowl.

2. After 5 hours take a jar or Blender or grinder first  add urad dal and grind like smooth batter keep  in a bowl. Make sure the batter is light in weight. It is possible by grinding urad dal fluffy, by adding water little by little in regular intervals.

3. After take soaked rice strain water and add into Jar and also add soaked Fenugreek Seeds. Now grind this as smooth Batter.

4. Grind the Batter seperately and mix well.

5. Now add the rice batter into Urad dal batter, Mix well with your Hand or spatula. Now add Sufficient Salt and Mix well. Add sufficient water like Your Dosa Batter.

6. Ferment for atleast 1-2 Hours then Prepare Dosa.

Smooth Dosa Batter Ready.

Useful Tips :

You Soak the Dal less hours dal will not grind smooth thats why soak for atleast 43-4 hours.

Ferment the batter 4-5 hours then Dosa will become good.

If you want more crispy Dosa add more rice.

By adding the Poha /Riceflakes/Atukulu or cooked rice Dosa is very smooth.

Ferment the Batter for atleast 2 hours dosa will be tasty.

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Tips for Idly Batter / इडली बैटर टिप्स / ఇడ్లీ పిండి చిట్కాలు

Idly Batter Tips :

• Make sure the batter is light in weight. It is possible by grinding urad dal fluffy, by adding water little by little in regular intervals.

• The more airy your urad dal is, the lighter your batter and so is your idly.

• You should be able to see airy bubbles in the urad dal batter while grinding. If you drop a tsp of urad dal batter in a bowl of water, then it should float. Then its is correctly ground.

• Grind both batters separately and then mix. Then only you will get more volume of the batter.

• If you live in a hot temperature country, try keeping the batter for less time to ferment.

• If you are living in cold temperature countries, grind the batter and keep it inside the oven with oven light on. It will help in fermenting.

• Add a fist full of cooked rice while you grind rice, this will give extra soft idli.

• Another tip to get dream soft idli is to soak a fist full of poha/aval or sago/javarisi along with rice.

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Preparation of Idli Batter / दाल रववा की इडली बैटर /రవ్వ ఇడ్లీ పిండి

Ingredients :

Urad Dal ( Minapappu) - 1 Cup
Idli Rawa - 2 Cups
Salt - To Taste

Preparation Process :

1. Soak the Urad Dal for atleast 4 hours. Clean and grind a smooth Batter with required Water.

2. Before you grind the Urad Dal Take Rawa and clean 2 times then add water and soak for 15-30 minutes.

3. After take rawa into a strainer, then squuze the water and add into the grind batter. Mix it well and add required salt.

4. Ferment for atleast 4 hours then prepare to make idly. Definately Idli will be so softy.

Simple Idly Batter with Rawa is Ready.

Tips to make soft Idli :

Urad Dal is one cup Rawa is 2 Cups. If you want to add more Rawa idli will be hard.

Soak the Rawa for 30 Minutes then Idli will be Softy.

Ferment prepared batter for atleast 4 hours then use to making of Idli.

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Useful Sambar tips /साम्बार टिप्स /సాంబారు చిట్కాలు

Sambar tips :

For sambar, toor dal(Kandi pappu) is main factor. Choose best brand/ quality dal. Flat dal gets cooked easier.

Before you are preparing dal or sambar anything first roast the dal for 2 min. Then cook. The sambar or dal Recipe will be so Tasty.

Use water ratio 1 : 2 and pressure cook for 4-5 whistles in medium flame.

While pressure cooking dal for sambar, the optional items you can add are turmeric, asafoetida, one red chilli, few drops of ghee or sesame oil.

Sesame oil and red chilli helps in easy cooking the dal.

Once pressure is released and while it is still hot, mash the dal well. If there is water, drain and reserve and then mash as it will be easier.

To get a tasty sambar like the one in restaurants, use a tsp of ghee while you are frying onion for sambar.

Use small onion the best for sambar.

Adding a 1/2 tsp of jaggery enhances the taste.

Add few torn curry leaves after you switch off the stove and close with the lid.

Asafoetida(hing) is also an important ingredient for flavourful sambar.

For tiffin sambar, tamarind and salt should be mild so that we can relish lots of sambar with the tiffin, it should be *drinkable*.

For sambar for rice, everything should be more and balanced.

If your sambar is too tangy, add more dal if you have any or more sambar powder and water.

If too spicy, add more tamarind and boil again. Or you can also add bit more salt if it can be balanced.

If too salty, add a potato and boil. The potato will absorb the salt.(or) make a flour mix with water as a small ball dough then add into salted curry, sambar or anything. The salt will be absorbed by dough.

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Peanuts Green Chily Chutney-मूंगफली की चटनी -వేరుసెనగ చట్నీ

Ingredients :

Peanuts(roasted) - 100g
Greenchily - 50g
Garlic Pods - 6
Cumin - 1/6 Tsp
Tamarind - Small Lemon size
Salt - To Taste
Oil - 1 Tsp

Ingredients for Popu / Tadka :

Mustard Seeds - 1/4 Tsp
Cumin seeds- 1/6 Tsp
Red Chily - 2
Hing - 2 pinch
Curry leaves - 2 springs
Coriander - 1 bunch
Oil - 2 tsp

Preparation Method :

1. Make a Slits or sliced the Green chilies.Dry roast the peanuts and peel the skin. Keep aside.

2. Take a Pan or Wok add 1 Tsp of Oil then add Sliced chilies and Cumin. Fry for 1-2 Min. Then off the stove.

3. Once the mixture is cool add into a jar or blender then add salt, garlic pods and tamarind. Grind this mixture with sufficient Water. Keep aside.

4. Then take the same pan add oil into it then add mustard and cumin seeds once splutter add curry leaves, Coriander,Red chilies and hing. Then add the ground paste into Popu. Mix well then off the flame.

Tasty & Easy Peanuts Greenchily Chutney Ready combined with Dosa or Idli etc.

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Tips for Frying/ వేపుడు చిట్కాలు / फ्राइंग टिप्स

Tips for Frying :

Heat the oil thoroughly before adding seasonings or vegetables.

Fry the seasonings until they change color, to get full flavour of seasonings.

If masala sticks to the pan that shows quantity of fat included is not enough.

Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

When coconut is used in grinding masala, do not fry for a longer time.

If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

To make pooris more crispy add a little rice flour to the wheat flour while kneading.

Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

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Goan Fish Curry / गोवा मीन सब्जी / గోవా చేపల కూర

Ingredients :

Fish Pieces(cleaned) - 1/2 Kg
Red Chily Powder -2-3 Tsp
Coriander Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Cilantro(chopped)- 1 Bunch
Tamarind - Big Lemon size

For Masala Paste :

Onion - 1
Tomato - 2
Green Chily - 5
Red Chily - 4
Ginger - 1 inch
Garlic pods - 6
Cumin Seeds - 1/4 Tsp
Coconut - 2 Inch piece

Preparation Method :

1. Take a bowl soak the tamarind in hot water for atleast 15 min. Then sieve the tamarind pulp and keep aside. (if you want more sour you add some tamarind). Make slices or slits to Green Chilies.

2. Take a Bowl then add Fish pieces(I used Pandugappa sea fish) after add some salt, Turmeric and 1 tsp of Chily Powder (before you are preparing curry Marination need not be needed) Mix well.

3. Take a jar or blender add all the masala ingredients and make a paste. Then chop the coriander.

3. Take a Pan or wok add 5 Tsp of Oil (add more Oil Fish curry is tasty thats why I added 5 Tsp of Oil). After Oil heat add sliced Chilies then add Masala Paste fry for 2-3 Min. add Curry leaves.

4. After 1 Min. add coriander, chily Powder, Salt and Garam Masala one by one. Fry for 5 minutes.
Then add Tamarind Juice and also add some water(according to your taste). I added 1 more Cup of water.

5. Keep a Lid and Cook for 5 Min. Then add Fish pieces. and keep a lid for 5 min. After remove the lid and cook for 3 Min. (in this time oil will be appear on top of the fish curry this is the right time the curry will be cooked)then add chopped Cilantro and Remove from the flame.

* Tasty Goan Fish Curry is Ready. It is very tasty with the plain rice.

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Potato spinach Tikki /Aloo Palak Tikki / आलू पालकटिक्की /ఆలూ పాలక్ టిక్కి

Ingredients :

Spinach / Palak(chopped) - 1 Cup
Potato/Aloo(boiled &peeled &mashed) - 1
Cornflour - 2 Tsp
Chily Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp
Chat Masala - 1/2 Tsp
Salt - To Taste
Oil - To Fry

Preparation Method :

1. Take a Bowl add Boiled Potato and mash it with your fingers or masher.

2. Then add Salt, Cumin, Coriander, Chat Masala, Chily Powders. Mix well. Then add corn flour and chopped spinach leaves.(dont add water into that mixture).Keep aside.

3.Take medium sized portions from the aloo mixture and flatten into round patties.

4.  in a shallow frying pan or tawa, heat oil. place the tikkis in the frying pan.

5. keep on turning them after intervals and fry them till golden brown and crisp.

6. Remove and keep on a Plate. serve Hot with Tomato Sauce.

* Tasty Aloo Palak Tikkis Ready.

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Masala Bread Upma - मसाला ब्रेड उप्मा - మసాలా బ్రెడ్ ఉప్మా

Ingredients :

Bread Slices - 5
Onion - 1 Sliced
Green Chily - 5-6 Nos
Tomatoes - 2 Chopped
Ginger - 1 Inch
Ground Nuts(roasted) - 2 Tsp
Chana Dal - 1/2 Tsp
Urad Dal - 1/4 Tsp
Curry Leaves - Handful
Cilantro - 1 Bunch
Oil or Ghee - 2 or 3 Tsp
Mustard Seeds - 1/4 Tsp
Chily Powder(optional) - 1/4 Tsp
Garam Masala - 1/4 Tsp
Lemon Juice - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/4 Tsp

Preparation Method :

1. Take Bread slices and Cut the edges then cut into Cubes. Slice the onion, Chily and Chopped the tomatoes. Keep aside.

2. Take a Pan or Wok then add Oil or Ghee then add roasted ground nuts,Chana Dal and Urad Dal fry for a Minute.

3. Then add sliced Onion, Chilies and chopped Ginger fry for a minute then add curry leaves. After add chopped Tomatoes keep a lid and cook for 5 minutes.

4. Then remove the Lid add salt, Turmeric mix well then add garam masala powder and Chily Powder (if you want spicy). Mix once.

5. Add Bread slices fry once then keep a lid for 5 min.(in that time bread will be cooked).

6. Remove the lid then add lemon juice and sprinkle cilantro.. Then switch off the Stove.

* Tasty & Easy Masala Bread Upma is Ready.Serve Hot.It will be very Tasty.

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Tips for Cutting & Peeling / ముక్కలు కట్ చేయటం, వలుచుకోవటం

Tips for Cutting and Peeling :

Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

Peel vegetables as thinly as possible to preserve the minerals and vitamins.

Soak potatoes and eggplant after cutting, to avoid discoloration.

If you boil vegetables in water, do not throw the water, keep it to make gravies.

To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

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Kitchen Tips / Cooking Tips / कुछ बेहतर कुकिंग टिप्स / వంటింటి చిట్కాలు

• If by mistake you have added more salt in your curry than required, then apply this trick. Make a small ball of flour dough and put it in the curry . Boil curry for 5-7 minutes and remove the ball . This would soak up all the excess salt.

• If you want to make a rich and thick gravy , then add 3-4 tsp of CASHEWNUT PASTE to your curry . It would also enhance the flavors and nutritional properties of the curry.

• To prevent oil from spilling while deep frying , put a small piece of .........'TAMARIND' in the oil.

• Take ‘Water and Vinegar’ in 1:1 ratio (Half & Half) and clean the refrigerator with this solution using a soft cloth/sponge . All the smells and stains will go away instantly.

• While making ginger, garlic or green chilly paste...........add some oil and salt at the time of grinding. This enhances their flavors as well as shelf life.

• To make ‘INSTANT SAMBHAR’…………use the leftover dal/lentil. Add some water, sambhar masala and some boiled vegetables if you have in your refrigerator. Temper it and serve hot.

• While making 'Sugar Syrup'......put 2-3 drops of 'Lemon Juice'. Syrup won't crystallize.

• For INSTANT TOMATO PUREE .....pressure cook tomatoes with little salt, cool, grind in a mixer and strain the juice. Deep freeze this juice in an ice tray. Store these tomato juice ice cubes in freezer and use them to make soup, gravies whenever you are falling short of time or have run out of tomatoes.

• To remove the skin of garlic easily , put the cloves of garlic in hot water for about 10 minutes . Now peel…… and you can see the difference

• Always store spices in air-tight containers and keep them in a cool , dark and dry place . Never keep them over your kitchen gas/stove . Humidity , heat and light will cause the herbs and spices to loose their flavors and aroma

• After boiling noodles , strain away the hot water and immediately put the noodles in ice-cold water for about 5 minutes....and then strain. This helps in avoiding them from sticking together

• If you want to store cut apples , then apply some lemon juice on their peeled/cut surface, wrap with aluminium foil and keep in refrigerator . This helps in avoiding browning and keeps the apples fresh for a longer time

• Put a betel leaf ( Paan ka patta) over leftover idli/dosa batter . This would prevent the batter from becoming sour .

• While boiling eggs, put lots of salt in water. Eggs will not crack.

• To keep green leafy vegetables fresh for a longer time , keep them in an air tight container/packet in refrigerator

• Putting 3-6 cloves ( Laung) in your sugar container will keep the ants away.

• To remove the skin of almonds easily , soak them in hot water for 30 min.

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Mutton Pulao in Pressure Cooker /मटन पुलाव /మటన్ పులావ్

Ingredients :

Mutton - 1/4 Kg
(cleaned)
Basmati Rice - 2 Cups
(cleaned & strained)
Onion - 2
Green Chily - 4
(sliced)
Bay Leaf - 1
Cashew Nuts - 3 Tsp
Star Anise - 1/2
Cloves - 5
Cardamom - 2
Cinnamon - 1 Inch
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala - 1/2 Tsp
(optional)
Oil - 2 Tsp
Ghee - 1 Tsp
Coriandeer - 1 Small Bunch
Pudina - handful

Preparation Method :

1. Slice the Onions & Chilies. Clean the Mutton. Take a Pan add oil and Ghee after Oil heat add all masala spices then add chopped Onions and Chilies, fry until Onions turns brown.

2. After add ginger garlic Paste mix well then add cleaned Mutton then add Cumin, Coriander Garam masala Powders and Turmeric Powder mix well and keep a lid on Low flame for 5 Minutes.

3. Now remove the lid then add required Salt and Strained Rice and then add water (1:2 ratio) keep a lid upto 3-4 whistles.

4. Once Pressure is reduces then remove the lid then add chopped Cilantro and Mint Leaves.

* Serve Hot with any Vegetarian or non vegetarian Curry you like.

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Egg Masala Curry / अंडे की सब्जी / మసాలా గుడ్లు కూర

Ingredients :

Eggs - 4
Boiled & peeled
Onion - 1
Chily - 3
Curryleaves - 2 springs
Turmeric - 1/4 Tsp
Chily powder - 1 Tsp
Salt - To Taste
Oil - 2 Tsp
Coriander

Ingredients for Paste :
Onions - 2
Tomato - 1
Red Chily - 4
Poppy seeds - 1/2 Tsp
Coriander Seeds - 1 Tsp
Cumin - 1/2 Tsp
Pepper Seeds - 8
Cardamom - 1
Cloves - 5
Ginger - 1 inch
garlic pods - 6

Preparation method :

1. Take a Pan add 1 Tsp of Oil then add masala Spices, Red Chily, Cumin, Coriander, Poppy Seeds then add sliced Onions and chopped Tomatoes. Fry until Onions turns Brown. Remove from Pan after Cool take a Jar add this Fried mixture then add ginger & garlic. Make a fine Paste & keep aside.

2.  Take a Pan add 2-3 Tsp of Oil after Oil heat add turmeric then take one Egg and make slits, then fry. fry all the Eggs like this . But dont fry too much Eggs are Rubbery. Thats why fry 1 Min. only. Remove from flame & keep aside.

3. Then add sliced onions , chilies, curry leaves and add salt. Onions turns brown add ground paste and fry for 2 min. until raw smell goes.

4. Then add Chily Powder (if you want more Spicy) and mix well then add fried Eggs and mix well once. Then add some(1 Small Cuo) water. Keep a Lid.

5. After 5 Min. curry is like a thick gravy sprinkle chopped Coriander and Switch off the Flame.

* Spicy and Tasty Egg Masala Curry is Ready.

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Cabbage Manchuria Recipe / क्याबेजी मंचूरिया / క్యాబేజి మంచురియా

Ingredients
(for the Fritters) :

Cabbage (chopped)- 1 Cup
Ginger garlic Paste - 1 Tsp
Red Chily Powder - 1 tsp
Salt - to Taste
Coriander Powder - 1 Tsp
Chily Powder - 1 Tsp
Maida / Alpurposeflour -1/2 Tsp
Corn Flour - 2 Tsp
Capsicum - 1/2 Finely shredded
Oil - for Frying

Ingredients (for the Gravy) :

Garlic cloves(minced - 2
Ginger(minced) - 1 tsp
Oil - 2 Tsp
Pepper Powder - 1/2 Tsp
Green Chily(finely chopped)-2
Capsicum(finely chopped) - 2 Tsp
Soya sauce - 2 Tsp
Chily Sauce - 1 Tsp
Tomato Sauce - 1 Tsp
Corn Flour Mixture -2 Tsp
Spring Onions - 3 Tsp

Preparation for Fritters :

1. Mix all the shredded Vegetables together add Corn flour, Maida, G&G Paste, Chily Powder, Coriander Powde and Salt. The mixture to be thick enough to make Balls and Fry.

2. Heat oil for frying. Once hot, turn the heat to medium-low flame.

3. Make 5-6 small balls out of the mixture and fry them at a time.

4. Fry till they are golden brown all over and cooked from inside. Repeat till the mixture is over.

 5. Keep on a paper cloth till ready to use.

Preparation For the gravy sauce:

1. Heat oil and add the minced ginger-garlic. Saute for a minute.

2. Add spring onions and saute. Add the green chillies and capsicum and saute again.

3. Add the hot and sweet chilli sauce and the soya sauce. Mix well.

4. Add the corn flour mixed in water to thicken the gravy a bit. Season with salt and pepper, to taste.

5. Add Manchurian Toss it once. Then Sprinkle Coriander and Lemon. Then switchoff the flame.

* Tasty Cabbage Manchurian ready. Serve with Hot.

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Carrot Stir Fry / Carrot Vepudu / క్యారెట్ వేపుడు

Ingredients :

Carrot (clean & grated) - 1/4 Kg
Garlic Pods - 6
Green chily(sliced) - 4
Chana Dal - 1/4 Tsp
Urad Dal - 1/4 Tsp
Cumin - 1/6 tsp
Turmeric - 1/4 Tsp
Curry Leaves - 2 springs
Mustard Seeds - 1/4 Tsp
Salt - To Taste
Oil - 2 Tsp

Preparation Method :

1. Take a Pan add Oil, after Oil heat add garlic Pods, Chana dal and Urad Dal, fry for 2 Min. on medium Flame.

2. After add Mustard, Cumin seeds. After splutter add chilies and Curry leaves. Fry for a Minute.

3. Then add grated Carrot. Fry for 5 min. and Then add required Salt and Mix well. Fry for 5 min. on low flame.

4. After add Turmeric and Mix well. Fry for 2 Min. Switch off the flame.

* Tasty Carrot fry Ready.

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Sweetcorn Vada / Corn Vada/Mokkajonna Vada/మొక్కజొన్న వడలు

Ingredients :

Sweetcorn - 2
Cumin seeds - 1/4 Tsp
Ginger - 1 inch
Curry Leaves
Green chily - 5
Coriander
Onion - 1
chop the chily, onion, curry leaves and coriander
Besan/gramflour - 2 Tsp
Riceflour - 1 Tsp
Salt - To Taste
Oil - for deep fry

Preparation Method :

1. Take sweet con in mixie jar add cumin, ginger. Make a Pasteand 2 Tsp of Sweetcorn cushed. Keep aside. Take all the above Ingredients mix with required salt except Oil. Then sprinkle some water mix well like a thick batter to prepared Vadas.

2. Prepared Lemon Sized Balls and keep aside.

3. Take Oil into a Pan, after heat Oil, reduce the flame to medum, wet your hand with water, take a lemon sized ball of batter and flatten it like Vada on a greased plastic sheet.

4. Slowly drop the Vada into hot Oil one by one. Fry it on both sides on medium flame to golden brown.

5. Remove the Vadas from oil onto a Serving Plate.

* Tasty & Spicy Corn Vada Ready.

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Boondi Curry / Boondi Koora (బూందీ కూర )

Ingredients :

Boondi (homemade or outside) - 1 Cup
Onions(sliced) - 2
Green Chily(sliced) - 3
Turmeric - 1/6 Tsp
Chily Powder - 1 Tsp
Salt - To Taste
Garlic Pods - 6
Cumin seeds - 1/6 Tsp
Curry Leaves - 2 Springs
Coriander Leaves - 1 Bunch

Preparation Method :

1. Making a Paste or crush the garlic pods and Cumin seeds. Keep aside. Cut the Onions and Chilies.

2. Take a Pan or wok add oil after Oil heat fry the onions and chilies. Now add required salt to the onions,it will be fried quickly.

3. Then add Curry leaves fried when Onions turns brown, add turmeric and chily Powder. Mix well then add water (1Cup boondi : 1 1/2 Cup Water). then add Ground Paste(Garlic & Cumin). Mix once and keep a lid.

4. Then after 2 Min. Onions will be cooked add  Boondi then Keep a lid.

5. after 1 Min. remove the lid then sprinkle chopped Coriander and turn off the flame.

* Easy & Tasty Boondi Curry is Ready. Combined with hot Rice, Chapathi or any other side Dish.

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Beetroot Coconut Fry / Beetroot Kobbari Vepudu (బీట్ రూట్ కొబ్బరి వేపుడు)

Ingredients :

Beetroot - 1 (peel the skin & grated)
Coconut(grated) - 2 Tsp
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Cumin Seeds - 1/6 Tsp
Mustard Seeds - 1/6 Tsp
Garlic Pods - 6
Green Chily(sliced) - 4
Turmeric - 1/6 Tsp
Salt - To Taste
Oil - 2 Tsp
Curry Leaves
coriander(chopped)

Preparation Method :

1. Take a Pan or Kadai add Oil, after Oil heat add Peeled Garlic Pods fry for a minute until light golden brown.

2. Then add remaining Popu Ingredients one by one (Chana dal, Urad dal, Cumin, Mustard seeds, chilies and Curry leaves ) fry for 1 or 2 Minutes then add grated Beetroot, and salt. Mix well and keep a lid for 5 Minutes.

3. Then remove the Lid Saute well then add Turmeric, fry for half minute then add grated coconut and fry once then keep a lid for 3-5 Minutes.

4. After fry once and sprinkle with Coriander then remove from Flame.

* Tasty Beetroot Coconut Fry is ready combined with hot Rice.

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Cabbage Chutney / Cabbage Pachhadi

Ingredients :

Grated Cabbage - 1 Cup
Tomato(chopped) - 3
Green Chily(sliced) - 8-10
Ginger(chopped) - 1 Inch
Cumin Seeds - 1/4 Tsp
Garlic Pods - 6
Tamarind - Lemon size
Mustard seeds - 1/4 Tsp
Urad Dal - 1/6 Tsp
Red Chily - 2
Hing - 1 Pinch
Curry Leaves - 2 springs
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Take a Kadai or Pan add Oil, after Oil heat add sliced green chilies, Cumin seeds, chopped ginger fry for a minute then add chopped Tomato and grated Cabbage. Fry for 1-2 Min. add Salt. Remove from Flame.

2. Add this Mixture into a Mixie Jar then add garlic Pods, Tamarind. Grind it.(dont grind like smooth Paste).

3. Take a Pan add Oil then add Mustard Seeds, Cumin Seeds, Curry Leaves, Urad Dal, Hing, Red Chily, and chopped Coriander. Fry for a Minute. Then add the ground mixture into pan. Mix well. And Switch off the Stove.

4. Tasty Cabbage Tomato Chutney Ready combined with Hot Rice, Dose, or Idly.

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Mustard Tamarind Rice / Avapindi Pulihora / Avaala Pulihora

Ingredients :

Cooked Rice - 1/2 Kg
Ground Nuts - 3 Tsp
Chana Dal - 2 Tsp
Urad Dal - 1 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Curry Leaves - 4 Springs
Green Chily(sliced) - 6
Sesame Seeds - 1 Tsp
Ginger(chopped) - 2 Inch
Red Chily - 3
Oil - 4 Tsp
Coriander Leaves - 1 Bunch
Hing - 2 Pinch
Mustard Seeds(for Paste) - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/2 Tsp
Tamarind Paste(cooked) - 2 Tsp

Preparation Method :

1. Take a Pan or deep Vessel add Oil, when Oil heat add Ground Nuts, fry for a Minute.

2. Then add Chana Dal fry for one more Minute then add Urad Dal, chopped Ginger, Mustard seeds, Curry Leaves, Sliced Chilies fry for 2 Minutes.

3. Then add Turmeric, Hing, and  required Salt  Mix well. Then add chopped Coriander and red Chily. Mix Well.

4. Now Add Cooked Tamarind Paste fry for a Minute then switch off the Flame. Now add Sesame Seeds.

5. Take a Large bowl with Rice & Mix this Mixture into Rice. Now add Mustard Seeds Paste, and Combine it Well.

* Tasty Traditional Mustard Tamarind Rice or Avapindi Pulihora is Ready.

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