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Potlakaya Pappu ~ Snake Gourd Dal

Potlakaya Pappu ~ Snake Gourd Dal

Padavala Kai Tovve ~ Potlakaya Pappu ~ Snake Gourd LentilIngredients :Yellow Lentil : 1 cup
Snake Gourd pieces : 2 cups
Tamarind : Small size ball
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Turmeric Powder : ¼ tsp
Red Chilli Powder : ½ tsp
Dry red chilies : 1 or 2
Curry Leaves : 2 stems
A pinch of hing
Salt to taste
Oil : 2 tsp

Method :

Wash and chop the snake gourd into small or medium size pieces and set aside. Put the yellow lentil, snake gourd pieces, tamarind, turmeric and 2 ½ cups of water in a pressure cooker and cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Remove the dal from the cooker and add the salt and red chilli powder. Mix well and cook on a low flame for few minutes and set aside. Heat oil in a vessel and add the mustard seeds, urad dal, chana dal and let them splutter. When the seeds stop popping, add the curry leaves, hing and red chillies. Fry for another few seconds and pour over the cookeddal mixture. Mix well and serve hot with roti or steamed rice and dollop of ghee.

Indian Cinnamon Tea

Indian Cinnamon Tea ~ Dalchina Chekka Teneeru
Ingredients :Cinnamon stick : 1 inch piece
Tea Powder : 2 tsp
Water : 2 cups
Milk : ½ cup
Sugar to taste

Method :Bring one cup of water to boil, then add the tea powder, cinnamon stick, milk and sugar. Let it boil on a low flame for 5 minutes and switch off the flame. Strain the tea into cups and serve.

Karam Jeedipappu ~ Spicy Cashews

~ Cashews ~
Ingredients :Cashew nuts : 150 gms
Red Chilli Powder : ½ tsp
Pepper Powder : ½ tsp
Sugar : ½ teaspoon ( Optional )
Salt to taste
Ghee for deep frying

Masala Jeedipappu ~ Spicy Kaju
Method :

Deep fry the cashews in ghee until they become light golden color. Remove from the oil. Immediately sprinkle the fried cashews with salt, red chilli powder, sugar and pepper powder. Mix very well. Serve as a snack.

Corn Ragda Chat

Corn Ragada ChatIngredients :Corn Kernels : 250 gms
Potatoes : 250 gms
Onions : 2
Tomato : 1 cup
Carrot : 1
Fresh Coriander leaves : 1 small bunch
Garam Masala : 2 tsp
Turmeric Powder : ¼ tsp
Red Chilli Powder : ½ to 1 tsp
Salt to taste
Oil

Method :Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Mash the boiled potatoes with fingers or masher and set aside. Chop the onion and tomato into small pieces and set aside. Wash, peel and grate the carrot and keep aside. Heat one table spoon of oil in a vessel and add the chopped onions. Fry for 2 minutes. Now add the boiled corn, mashed potato, tomato, carrot, salt,garam masala, turmeric powder, red chilli powder and 1 glass of water. Cook for 5 minutes. Now add the copped coriander and cook for another 2 minutes. Decorate with fresh coriander leaves and chopped onions. Serve hot.

Sweet and Sour Plantain Curry

Aratikaya Pulusu Bellam Koora ~ Sweet and Sour Banana Curry
Ingredients :Raw Banana / Plantain : 1
Tamarind : small gooseberry size
Grated Jaggery : 1 to 2 tsp
Turmeric Powder : ¼ tsp
Mustard Seeds : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Curry Leaves : 2 stems
Red Chilli Powder : ½ to 1 tsp
Salt to taste
Oil : 1 tbsp

Method :

Soak the tamarind in hot water for 5 minutes, then squeeze the extract out of it and set aside. Wash, peel and cut the plantain into small pieces. Boil the plantain along with salt and turmeric powder till soft. Drain the excess water and keep aside. Heat one table spoon of oil in a vessel. Add mustard seeds,urad dal, chana dal and let them splutter. When the seeds stop popping, add the curry leaves and tamarind extract. Fry the mixture till oil comes out. When the tamarind mixture becomes thick, add the jaggery and red chilli powder and fry for a few seconds. Now add the boiled plantain and very little salt. Mix well and cook for a few minutes. Switch of the flame and serve with hot steamed rice and dollop of ghee.

Milk Powder Gulab Jamuns

Indian Gulab Jamuns with Milk Powder
Ingredients :
Milk Powder : 1 cup
Maida : ¼ cup
Sugar : 2 cups
Baking Powder : ¼ tsp
Ghee : 1 tbsp
Cardamom Powder : ½ tsp
Oil for deep frying Method :
Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes. Divide the dough into small smooth balls. For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup. For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready. Heat oil in a pan for deep fry the jamuns. Fry the jamoons on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. After 30 minutes gulab jamuns are ready. Serve hot or chilled.

Palakura Kandipappu Vepudu ~ Spinach And Yellow Lentil Stir-Fry

Palakoora Kandi Pappu Vepudu ~ Spinach and Yellow Lentil Stir-Fry
Ingredients :Spinach : 4 bunches
Onion : 1 big sized
Handful of Yellow lentil
Mustard seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Green Chillies : 2 or 3
Garlic pods : 2
Dry Red Chilli : 1
Turmeric Powder : ¼ tsp
Salt to taste
Oil tbsp

Method :Put the yellow lentil in a pressure cooker and sprinkle very little water. Cook till 3 whistles . Switch off the flame and wait until the pressure go off. Remove from the pressure cooker and set aside. Wash and chop the spinach and keep it aside. Peel the onion and chop into thin slices. Heat oil in a vessel and add the mustard seeds,chana dal and urad dal and let them splutter. When they start to splutter add the red chillies, chopped green chilies, garlic and fry for another few seconds. Add the chopped onions and fry until light golden color. Now add the chopped spinach, turmeric and salt. Mix well, cover with a lid. Let it cook completely. When it's done, add the cooked yellow lentil and cook for 2 minutes and remove from the flame. Serve hot with roti or steamed rice and dollop of ghee.

Aratipandu Appalu ~ Naivedyam

Ingredients :Ripe Banana : 1
Wheat Flour : 1 cup
Grated Jaggery : 1 cup
Grated dry coconut : ¼ cup
Ghee : 1 tbsp
Cardamom powder : ½ tsp
Oil for deep frying

Method :Mash the ripe banana into a smooth pulp. Mix the banana pulp with wheat flour, grated coconut, cardamom powder, grated jaggery, ghee and make a stiff dough. Grease your hands with oil or ghee. Divide the dough into small lime size balls and flatten the dough into a circle shape. Heat oil in a wide pan on medium flame. Deep fry them till they turn light brown color. Remove from the oil. Appalu is ready to serve.

Beerakaya Kootu ~ Ridge Gourd Lentil Stew

Beerakaya Kootu (Telugu) ~ Peerkangai Kootu (Tamil) ~ Heerekai Kootu (Kannada)
Ingredients :Chopped Ridge Gourd : 3 cups
Yellow Lentil or Chana Dal : 1 cup
Grated Fresh Coconut : ½ to 1 cup
Tomato : 1
Onion : 1 big sized
Green Chillies : 1 or 2
Red Chillies : 1 or 2
Mustard Seeds : 1 tsp
Cumin seeds : ½ tsp
Black Pepper Powder : 1 tsp
Turmeric Powder : ¼ tsp
Red Chilli Powder : ½ tsp
Oil : 2 tsp
A Pinch of Hing
Salt to taste

Method :Wash, peel and cut the ridge gourd into medium size pieces and set aside. Wash the yellow lentil with plenty of water. Put the chopped ridge gourd, yellow lentil, chopped onion, chopped tomato, turmeric, chopped green chillies and two cups of water in a pressure cooker. Cook till 3 whistles. Switch off the flame and wait until the pressure go off. Remove the dal mixture from the cooker. Add the salt and red chilli powder to it. Let it cook for 2 minutes. Now add the grated coconut and pepper powder and cook for another two minutes. Remove from the flame and keep aside. Heat oil in a vessel for seasoning and add mustard seeds, cumin seeds and let them splutter. When they start to splutter add the red chillies, hing and curry leaves. Fry for another few seconds and pour over the cooked lentil mixture. Mix well and serve hot with roti or steamed rice and dollop of ghee.

Kobbari Perugu Pachadi ~ Coconut Yogurt Chutney

Kobbari Perugu Pachhadi ~ Thengai Thayir Pachadi ~ Kaayi Mosaru Bajji
Ingredients :Grated Fresh Coconut : 1 cup
Fresh Curd : 1 cup
Green Chillies : 1 or 2
Red Chillies : 1 or 2
Red Chilli Powder : ½ teaspoon ( Optional )
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Chopped Ginger : ½ tsp
Oil : 2 tsp
Turmeric Powder : ¼ tsp
Few Curry Leaves
Salt to taste

Method :Chop the coconut into small pieces and grind into a coarse paste and set aside. For seasoning, take a vessel and heat the 2 tea spoons of oil. Add the mustard seeds, chana dal, urad dal and let them splutter. When they start to splutter add the chopped green chillies, chopped ginger,red chillies and fry for a few minutes. Now add the curry leaves, turmeric powder and fry again for a few seconds. Remove from the flame and allow it to cool. Combine the grated coconut, salt, red chilli powder and tempered ingredients with curd. Mix very well and garnish with fresh coriander or mint leaves. Serve with hot steamed rice.

Jonna Pelalu ~ Popped Sorghum ( Jowar )

Traditional & Healthy Indian Snack : Jonnala Pelalu ~ Popped Sorghum (Jowar )
Ingredients :Whole Sorghum ( Jowar ) : 1 cup
A pinch of turmeric powder
Salt to taste


Method :Heat a heavy bottomed pan and dry roast the jowar. Stir continuously until they begin to pop. When they start to pop, half cover with a lid and stir continuously on a low flame until popping stops. Now remove from the flame and sprinkle the sat and turmeric powder. Mix well and store in a air tight container. Serve as a time pass snack.

Kakarakaya Pakodi Kura ~ Bitter Gourd Fritters Fry

Kakarakaya Pakoda Koora ~ Bitter Gourd (Karela) Fritters FryIngredients :

Bitter Gourd : 4
Gram Flour ( Besan ) : 3 tbsp
Red Chilli Powder : ½ tsp
A pinch of Turmeric Powder
Oil for deep frying
Salt to taste

Method :

Wash, peel and chop the bitter gourd into the thin slices. Add the salt and turmeric to the pieces. And leave the bitter gourd pieces for 5 minutes and squeeze the extra bitter juice. Mix the besan, little salt, bitter gourd pieces. Sprinkle very little water and mix well. Heat oil for deep frying. Deep fry the pieces in hot oil till they turn light golden color. Remove from the oil and sprinkle with red chilli powder to taste and mix well. Serve with hot steamed rice with dollop of ghee.