Chikkudikaya-bangaladumpa kura ( Broad beans-potato)

Ingredients :

Broad beans[chikkudu kaya] -- 1/2 lb,chopped

Potato -- 1 ,chopped

Tamarind -- 1/2 a lemon size,soak in water

Red chilli powder -- 1/2 tsp
Salt -- to the taste
Sambar powder -- 2 tsp
Turmeric -- pinch
Oil -- 2 tsp

Seasoning :

Green chillis -- 4 ,slit

Dry red chillis -- 2 , tear and de-seed

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Bengal gram/chana dal/senagapappu -- 1 tsp

Black gram/Urad daal -- 1 tsp

Curry leaves -- few nos

Asafoetida -- 1/4 tsp

Method :

1. In a pressure cooker , add the chopped beans, potato and cook till done 2 whistles will be fine

2. Mash the cooked beans-potato

3. Heat oil in a pan add all the seasoning and let them splutter

4. Now add the mashed beans-potato mixture, and tamarind juice,sambar powder,salt,red chilli powder,turmeric

5. Cook for 10 min and remove from flame

Goes well with hot rice/Roti

Tomato Perugupachadi

Ingredients :

Tomatos -- 2, finely chopped

Curd -- 2 cups

Green chillis -- 4 , slit

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Asafoetida -- pinch

Bengal gram/chana dal/senagapappu -- 1 tsp

Black gram/Urad daal -- 1 tsp

Dry red chillis -- 1 , tear and de-seed

Fenugreek seeds -- few nos

Curry leaves -- few nos

Corriander -- chopped

Salt -- to the taste

Oil -- 1 tsp

Method :

1. Heat oil in a pan, add asafoetida,mustard,cumin,channa daal,urad daal,curry leaves,dry red chillis,green chillis,fenugreek seeds, and fry till they splutter

2. Add the chopped tomatos, salt and cook for 15 min till it is done

3. Let it cool for 5 min, add curd into the above tomato preparation

As a side dish with hot rice

Tomato Chutney

Ingredients :

Tomatos -- 3

Oil -- 1 tsp

Asafoetida -- 1/4 tsp

Mustard seeds -- 1 tsp

Black gram/Urad daal -- 1 tsp

Bengal gram/chana dal/senagapappu -- 1/2 tsp

Cumin seeds -- 1/2 tsp

Green chillis -- 5

Tamarind -- pinch

Corriander -- 1/2 bunch

Salt -- to the taste

Method :

1. Heat 1 tsp oil in a pan and fry the tomatos for 10 min,remove from flame

2. Heat the other tsp oil and add mustard,cumin,asafoetida,urad daal,channa daal

3. Let the seasoning fry and and grind tomatos,the fried seasoning,salt,tamarind,corriander,green chillis

and donot add water while grinding.

Goes well with all kind of tiffins

Spicy Coconut Rice

Ingredients :

Basmathi Rice -- 2 cups

Shreded Coconut -- 4 cups

Ginger-garlic paste -- 1 tsp

Cumin seeds -- 1 tsp

Green chilllis -- 5 slit

Salt -- to the taste

Ghee -- 2 tsp

Water -- 3 cups

Cardamom -- 6 nos

Cloves -- 5

Cinamon stick -- 1 , break into small inch pieces

Method :

1. Take 2 cups of shreded coconut and 3 cups of water and grind to get coconut milk

2. Remove the pulp and take out 3 cups of coconut milk

3. Add 3 cups of coconut milk into 2 cups of basmathi rice ,few cardamom,cloves and cook in a rice - cooker

4. Take a pan heat ghee and add cardamom,cloves,cinamon stick

5. Once they r fired, add ginger-garlic paste,chillis and fry

6. Add the remaining 2 cups of shreded coconut,salt and fry till it turn brown

7. Add the whole mixture into the cooked basmathi rice

Serve with raitha

Atukula Pulihora

Ingredients :

Atukulu/Poha/Beaten rice -- 3 cups

Tamarind -- half a lemon size soaked in water

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Curry leaves -- few nos

Peanuts -- 1 tsp

Dry red chillis -- 2

Asafoetida -- 1/2 tsp

Green chillis -- 3 slit

Urad daal -- 1 tsp

Channa daal -- 1 tsp

Oil -- 3 tsp

Water -- 1/2 cup

Salt -- to the taste

Method :

1. Wash the poha/beatern rice, drain water completely and keep aside for 5 min

2. Take the soaked tamarind,add 1/2 cup water & take the juice by removing extra pulp

3. Heat oil in a pan, add asafoetida,curry leaves,channa daal,green chillis,red chillis,peanuts,mustard,cumin and roast them

4.Now add the tamarind juice and cook till oil seperates from the juice

5.Now add the washed poha ,salt and cook for 3 min

Can be served as breakfast

Beetroot Kothimira [corriander] karam kura

Ingredients :

Beetroot -- 2 , peel off and cut into small pieces
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 beetroot 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 beetroot , add salt and cook for 5 more min , remove from flame.

Serve with hot rice

Kandi Kattu

Ingredients :

Toor daal -- 1 cup
Cumin seeds -- 1 tsp
Mustard seeds -- 1 tsp
Curry leaves -- few nos
Dry red chillis -- 2
Green chillis -- 3 , slit
Salt -- to the taste
Corriander leaves -- few chopped
Garlic pods -- crushed
Turmeric -- 1/2 pinch
Water -- 1 cup
Oil -- 1 tsp
Asafoetida -- pinch

Method :

1. Pressure cook toor daal,with green chillis . Remove the lid
2. Add salt, water,turmeric and cook for 10 min
3. Heat oil in a pan and add the seasoning with asafoetida and curry leaves let them splutter and finally add chopped corriander
4. Add seasoning to the stew

Challa Punugulu

Ingredients :

Urad daal -- 1/4 cup

Rice -- 2 cups

Curd -- 5 tsp

Ginger -- 1/2 inch

Green chillis -- 4

Salt -- to the taste

Maida [ All purpose flour ] -- 2 cups

Cumin seeds -- 1 tsp

Oil -- to deep fry

Cooking soda -- 1/4 tsp

Method :

1. For dosa batter , soak urad daal , rice overnight and grind like smooth dosa batter

2. Leave the batter for whole day in room temperature

3. Take the batter, add curd,salt,ginger chilli paste, cooking soda

4. Add the maida slowly till u find the batter to be medium in consistency

5. Make sure you wont make the batter so hard..if u find it hard,add some curd and make it loose..

6. Heat oil in the pan and pour the batter with spoon or hand inorder to get small balls.

7. Fry till they turn brown and remove

Serve with coconut chutney

Janthikalu

Ingredients :

Peanuts -- 1 cup

Rice flour -- 4 cups

Tymol seeds/Ajwain/Vaamu -- 3 tsp

Butter -- 4 tsp

Salt -- to the taste

Red chilli powder -- 1 tsp

Oil -- to deep fry

Cooking soda -- 1/2 tsp

Method :

1. Fry the Peanuts and make fine powder

2. To the peanut powder , add Rice flour,tymol seeds,Salt,red chilli powder,boiled butter,cooking soda and mix into tight dough by adding water

3. Place the dough into the janthika maker and press onto a plate

4. Heat oil to high and fry the prepared janthikalu

Beans pesarapappu(moong daal) Curry

Ingredients :

Beans -- 1 lb or 1/2 kg

Moong daal (pesarapappu) -- 1/4 cup

Water -- 1/2 cup

Channa daal -- 1 tsp

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Asafoetida (Hing) -- 1/4 tsp

Green chillis -- 3,slit

Dry red chillis -- 2 , tear and de-seed

Salt -- to the taste

Curry leave -- few nos

Garlic pods -- 2 , broken

Oil -- 1tsp

Method :

1. Chop beans into tiny pieces as shown and add moong daal,water to it in a pressure cooker and cook for only 1 whistle

2. Heat oil in a pan and add all the seasoning along with asafoetida and let them splutter

3. Add the cooked beans-moong daal
4. Add salt and cook for 5 min till water gets vapourised

Goes well with hot rice