Beerakaya -Ullikaram kura

Ingredients :

Ridge Gourd[beerakaya] -- 1 lb
Onion -- 1 chopped
Oil-- 3 tsp
salt -- to the taste

For karam :

Black gram(minapappu) -- 1 cup
Bengal gram/chana dal/senagapappu -- 1/4 cup
Corriander seeds -- 1/4 cup
Sesame seeds (nuvvulu) -- 1/4 cup
Fenugreek seeds (Menthulu) -- 2 tsp
Cumin seeds -- 5 tsp
Dry red chillis -- 15
Tamarind -- 1/2 lemon size
Shallow fry the above and grind with salt to the taste and this powder can be preserved for about 1 year....so that u can prepare the "guthi vankaya" in minutes.
The above karam can be used in any kind of fries like okara....etc

Method :
1. Peel and slit Ridge gourd in 4 sides
2. Heat oil in a pan and drop the ridge gourd pieces

3. Cook them with the lid closed till it is done.
4. Now, in a mixi -jar, add the chopped onion,1 cup water, and 5 tsp of the above ground powder and grind it...with salt if required(make sure this mixture is slight watery as it thickens easily)
5.Add the above mixture into the cooked Ridge Gourd and cook for about 10 min till done

A very delicious dish with hot rice....

Majjiga Pulusu

Ingredients :

Curd -- 2 cups

Water -- 3 cups

Bottle Gourd [sorakaya] -- 1/2 peel and cut into cubes

Oakra -- 4 cut into 1 inch pieces

tomatos -- 1 chopped

Corriander seeds -- 3 tsp

Bengal gram/chana dal/senagapappu -- 4 tsp

Cumin seeds -- 2 tsp

Green chillis -- 5

Ginger -- 1 cube

Coconut -- small piece

Turmeric -- pinch

Salt -- to the taste

Corriander leaves -- few

For seasoning :

Cumin seeds -- 1/2 tsp

Mustard seeds -- 1/2 tsp

Curry leaves -- few nos

Ghee -- 1 tsp

Method :

1. Soak corriander seeds,channa daal,ginger,coconut,cumin seeds,green chillis , for about 15 min

and grind into paste and keep aside.

2. Cook bottle gourd, with turmeric and keep aside

3. In a vessel, take 2 cups of curd and 3 cups of water and prepare butter milk

4. Add the ground paste,salt,chopped oakra ,chopped tomato,cooked bottle gourd

5. Now cook for about 30 min on simmer flame

6. Heat ghee in a pan,add the seasoning and add it to the stew,finally add corriander

Goes very well with hot rice

Kakarakaya Orugu

Ingredients :

Bitter Gourd [kakarakaya] -- 250 gm

Onion -- 1 , finely chopped

Mustard seeds -- 1 tsp

Cumin -- 1 tsp

Urad daal -- 1 tsp

Red chilli powder -- 2 tsp

Salt -- to the taste

Oil -- 2 tsp

Method :

1. Cut the Bitter gourd into sliced circles and microwave for about 10 - 12 min till they turn crispy

2. Heat oil in a pan and add mustard,cumin,urad daal

3. Add chopped onions and fry till they turn brown

4. Finally add the dried Bitter gourd and fry for 5 min , add chilli powder and salt

5. Remove from flame

Goes well with hot rice along with rasam/sambar

Fruit Custard

Ingredients :

Milk -- 1 liter

Sugar -- 1 cup/to the taste

Cardamom -- 5 ,

Custard powder -- 4 tsp ,

all kind of fruits -- chopped into small pieces

Almonds,pistas,Cashew nuts

Method :

1. Take 4 tsp of custard powder and mix with 1 cup of milk and keep aside

2. Boil the remaining milk in simmer flame

3. Once the milk is boiled , remove from flame and add the custard milk slowly and cardamom too

4. Add sugar and again cook the milk for about 15 by constantly stirring in low flame till it gets thicken

5. Keep in refrigirator to get it chilled

6. Now add the chopped fruits , dry fruits and serve

Vankaya kothimira karam kura

Ingredients :

Eggplant [vankayalu] -- 250 gm
Corriander -- half a bunch
Green chillis -- 4
Ginger -- small piece
Mustard seeds --1 tsp
Cumin seeds -- 1 tsp
Channa daal -- 1 tsp
Urad daal -- 1 tsp
Oil -- 2 tsp
Salt -- to the taste

Method :

1. Heat oil in a pan and add cumin seeds, mustard seeds, channa daal, urad daal, curry leaves
2. Add the chopped eggplant and cook till done
3. In a blender add ginger,green chillis,corriander and grind without water
4. Add the above mixture into the cooked eggplant , add salt and cook for 5 more min , remove from flame.

Serve with hot rice

Bendakaya Pachadi

Ingredients :

Bendakayalu [Oakra] -- 250 gm
Green chillis -- 4
Dry red chillis -- 6
Tamarind -- 1/2 a lemon size
Salt -- to the taste
Oil-- 5 tsp
Black gram/Urad daal [minapappu] -- 3 tsp
Cumin seeds -- 2 tsp
Mustard seeds -- 2 tsp
Asafoetida -- 1/4 tsp
Turmeric --- pinch

Method :

1. Cut oakra into 1/2 inch pieces
2. Heat 2 tsp oil in a pan and drop oakra into it and fry till done
3. Heat 1 tsp oil and add urad daal,asafoetida,1 tsp mustard,1 tsp cumin and dry red chillis and fry till done
4. In a blender add the fried oakra, and the fried seasoning,green chillis ,salt,turmeric,tamarind and grind it into paste
5. Now heat remaining oil and fry urad daal,mustard ,cumin and add it to the ground paste.

Goes very well with hot rice/dosa

Rasgulla

Ingredients :

Milk -- 1/2 gallon around 2 liters

Sugar -- 3 cups

Water -- 6 cups

Cardamom -- 5 , powdered

Lemon juice -- 1/4 cup

Method :

1. Heat milk in a vessel and once it is done hot,add the lime juice and curdle the milk

2. Take a thin cloth and and drain all the watre inorder to get the paneer.

3. Drain out all the water as much as u can

4. On a clean surface mash the paneer like a dough

5. Make small balls with the paneer ....and keep aside

6. In a vessel, add 3 cups sugar and 6 cups of water and boil till it gets bubbles

7. Now add all the paneer balls into it keeping it in high flame and close the lid ,cook for around 20 min till u find the paneer balls to be almost double the size.

8. Remove from flame and store it in refrigirator and serve chilled

Make sure the sugar syrup is very hot while u are adding the paneer balls into it if not the paneer balls will breakup.

Guthi vankaya kura

Ingredients :

Egg plant -- 1 lb

Onion -- 1 chopped

Oil-- 5 tsp

salt -- to the taste

For vankaya karam :

Black gram/minapappu/urad daal -- 1 cup

Bengal gram/chana dal/senagapappu -- 1/4 cup

Corriander seeds -- 1/4 cup

Sesame seeds (nuvvulu) -- 1/4 cup

Fenugreek seeds (Menthulu) -- 2 tsp

Cumin seeds -- 5 tsp

Dry red chillis -- 15

Tamarind -- 1/2 lemon size

Shallow fry the above and grind with salt to the taste and this powder can be preserved for about 1 year....so that u can prepare the "guthi vankaya" in minutes.

The above karam can be used in any kind of fries like okara....etc

Method :

1. Slit eggplants in 4 sides

2. Heat oil in a pan and apply salt to the slit eggplants and drop into the oil

3. Cook them with the lid closed till it is done.

4. Now, in a mixi -jar, add the chopped onion,1 cup water, and 5 tsp of the above ground powder and grind it...with salt if required(make sure this mixture is slight watery as it thickens easily)

5.Add the above mixture into the cooked eggplants and cook for about 10 min till done

A very delicious dish with hot rice....

Channa masala

Ingredients :

Chick peas -- 1 cup

Onions -- 2 finely chopped

Tomatos -- 2 , finely chopped

Green chillis -- 3 , slit

Chilli powder -- 1/2 tsp

Chole masala powder -- 2 tsp

Salt -- to the taste

Ginger-garlic paste -- 1 tsp

Oil -- 3 tsp

Turmeric -- pinch

Method :

1. Soak chick-peas overnight, and pressure cook them for about 6 whistles with turmeric added to it. take 2 tsp of chickpeas and grind them with water and keep aside.

2. Heat oil in a pan, fry onions till they turn brown

3. Add ginger-garlic paste fry for 2 min,add chopped tomatos,green chillis and cook till done

4. Now add the cooked chick-peas and 1/2 cup water,red chilli powder,chole masala powder,salt

5. Cook for 10 min

Serve with hot puris..as breakfast

Rava Dosa

Ingredients:

Riceflour--1 cup

Rava or sooji-- ½ cup

Maida-- ¼ cup

Salt-- to taste

water -- around 4 cups of water

For seasoning

Mustard seeds- ¼ tsp

Green chillie-1 chopped finely

Curry leaves- a few

Ginger- a small piece chopped finely

Coriander leaves- a few chopped finely

Onion- ½ chopped finely

Oil

Method
1.Mix the rice flour, maida and rava and add water and salt to it.The batter should be watery and flowing.

2. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent.

3.Add this to the rava batter.

4.Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa.

5.Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Serve hot with chutneys.

Make sure the batter is very watery than the regular dosa batter