Sorakaya Pulusu/Bottlegourd stew

Ingredients :

1/4 no - Bottlegourd peeled and cut into cubes
1 no - Onion, chopped
1 no - Tomato, chopped
2 tbsp - Tamarind paste
2 tbsp - Jaggery or Sugar
2 nos - Green Chilies
Salt to Taste
Red chillies powder per requirement

Ingredients for seasoning :
1 tbsp - Cumin seeds
1 tbsp - Mustard seeds
1 tbsp - Chana dal
1 tbsp - Urad dal

Method

- Heat 2 tbsp oil in a pan, saute all the seasoning ingredients. Add the onions and saute for sometime.

- Add green chillies and tomato, Add bottlegourd pieces, salt, redchilli powder and combine everything.

- Add tamarind paste and some water and cook until sauce thickens.

- Before removing from heat add jaggery/sugar. Serve with steamed rice.

Tomato Pulusu

Cut and cook:
Rinse 8 ripe tomatoes and cut them to large pieces.
In a saucepan, heat a teaspoon of ghee. Add and toast the popu or tadka ingredients (cumin, mustard seeds - a pinch each). When seeds start to splutter, add the tomato pieces. Stir in chilli powder, salt and turmeric to taste or quarter teaspoon each. Mix and cover with a lid and cook on medium high for about 10 to 15 minutes, stirring in-between.

Blend and Add:
While the tomatoes are cooking, in a spice grinder, take 3 tablespoons of fresh grated coconut, add a tablespoon of toasted coriander seeds. Also 2 cloves and half inch piece of cinnamon stick. Grind to fine consistency.

Add this paste to the cooking tomatoes. Stir the mixture together and gently press the softened tomatoes with the back of the spoon to mush them. Add about half cup of water. Mix and taste it for spices and adjust the salt and chilli levels to your liking. Cover the pot with a lid and simmer on medium-low for another 10 to 15 minutes. When the pulusu starts to become thick, then turn off the heat.

Serve the tomato pulusu piping hot with chapati, puri or rice with little bit ghee drizzled on.

Karappodi With Endukobbari

Ingredients

* 1 cup coconut grated
* 2 tbsp bengal gram
* 2 tbsp split black gram
* 1 tbsp coriander seeds
* 1 tsp fenugreek seeds
* 1 tsp mustard
* 1 tsp cumin seeds
* a pinch of asafetida
* 1 tbsp oil
* 8 red chilis
* salt to taste

Procedure

1. Heat oil in a pan and fry all the ingredients(Except coconut) and allow them to cool.
2. Grind coconut into fine powder.
3. Put all the the fried and cooled ingredients into grinder make a fine powder and mix it to the coconut powder.
4. Add salt to it and transfer into a jar.
5. It goes well with hot riceand ghee.
6. And it can be used as curry powder.

Kandi Podi

Ingredients

* 1 Cup Redgramdal
* 5 Red chillies1
* 1 tsp Cumin seeds
* A pich of hing
* Salt to taste

Procedure

1. Heat the frying pan for half a minute.
2. Roast redgramdal When the dal turns to golden brown add red chilis and fry for sometime.
3. Remove from the heat.
4. Roast cumin seeds in the pan, stir, and remove at once, Cool.
5. Grind Redgram dal to coarse powder remove from grinder.
6. Then grind red chilis and cumin seeds and hing to powder.
7. Mix redchili powder with redgramdal powder add salt. Serve with hot rice and ghee.

Karappodi

Ingredients

* 2 Cups of dried (fresh)curry leaves
* 1 Cup of Coriander seeds.
* 15 Red chillis(Dried)
* 1 small ball dried tamarind
* salt for taste

Method

1. Roast curry leaves and keep it a side.
2. Roast red chillis Coriander seeds slightly and keep it a side Roast the tamarind till dried.
3. Roast salt for few seconds and remove from the heat.
4. GRind curry leaves and coriander seeds red chillis and tamarind salt together.
5. once it powdered take it out store it in a air tight container.
6. Karappodi is ready it goes well with hot riceand ghee.

Vegetable Rice Podi

Ingredients

* 1 cup coriander seeds
* 1 tsp asafoetida
* 3 tbsp urad dal
* 1 tsp fenugreek
* 3 tbsp channa dal
* 3 tbsp tuar dal
* 2 tbsp green gram dal
* 1 tsp mustard
* 10 red chillies

Method

1. Fry all the ingredients one by one in little oil.Cool and powder coarsely.
2. Preserve it in air tight container.
3. This podi can be used for any vegetable rice.

Idli Powder

Ingredients

* 1 Cup of Bengal Gram Dal
* 1 Cup ofSplit Urad Dal
* 15 Red Chillis
* 1 Pinch of asafoetida
* 1 tbsp of oil
* Salt to taste

Method

1. Fry All the ingredients in oil.
2. Grind them into a fine powder and add salt.
3. Idli podi is ready.

Karivapaku Podi(Curry leaves powder)

Ingredients

* Curry leaves-2 big bunches
* Red chillies-20 big ones
* Dhaniya-1/2 cup
* Jeera-1tbsp
* Chanadal-1/2 cup
* Garlic-1 whole
* tamarind-lemon sized ball
* oil -1 tbsp
* salt-According to taste

Method:

1. Pluck off the curry leaves from the stalks .Wash and dry them for a day.
2. On a medium flame heat the oil in a frypan and add the curry leaves till they turn crispy.
3. Add chanadal and fry it and keep it aside .
4. Now fry the dhaniya,jeera,and garlic and keep it aside.
5. Lastly fry the red chillies.Let all the ingredients cool well.
6. In a mixie/blender powder all the fried and cooled ingredients along with tamarind and salt.
7. Store in an air tight container.
8. This powder tastes superb with plain hot rice,Dosas,Idlis..etc.
9. Don't forget to take it along with a spoon of ghee,which enhances it flavour.

Kura podi(Curry powder)

Ingredients

* 2 glasses Dhaniyalu
* 1 glass Sanagapappu
* 1 glass Minapappu
* 1 spoon Jeelakarra
* 1/2 spoon Menthulu
* 2 Yelakalu
* 6 Lavangalu
* 1 Daalchini chakka
* 6-8Red chillies

Method:

1. just fry a little all these ingredients in a pan without oil and then grind in into a fine powder. keep it stored in an air tight container so that the flavour does'nt go off.
2. when ever birakaya ,bendakaya,vankaya,aritikaya curries r made by adding a spoon full of this powder at the end of the curry adds great taste to it.

Quick Mutton Biryani

Ingredients:

2 cups Basmati rice

1/2 kg mutton, washed and drained

1 cup thick buttermilk

3 cups water

2 cloves, 1 elachi, 1/2″ cinnamon stick, 1 marathi moggu

1-2 bay leaves

2 onions, finely sliced

3/4 tsp ginger garlic paste

1 large tomato finely chopped

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1 tsp coriander pwd

very small pinch of nutmeg pwd

little less than 1/4 cup chopped coriander leaves

1/4 cup pudina leaves

salt to taste

3 tbsps ghee + 1 tbsp oil

Biryani masala, make pwd:

3 cloves

1″ cinnamon stick

1 elaichi

pinch of shah jeera

pinch of jeera/cumin seeds

small piece of japathri/mace

1/2 anaasa puvvu/star anise

For marinade:

juice of half lemon

1 1/2 tbsps curd

1/2 tsp salt

1/2 tsp ginger garlic paste

3-4 whole green chillis without stalks

1/4 tsp red chilli pwd

1/2 tsp coriander pwd

few mint leaves

Method

1 Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.

1. Wash Basmati rice. No need to soak in water
2. Slice onions
3. Chop tomato
4. Pick pudina leaves and chop the coriander leaves
5. Prepare biryani masala pwd
6. Beat curd to form thick buttermilk

2 Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.
2 Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.
3 Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

Gutti Dondakaya /Stuffed Tindora

Gutti Dondakaya Recipe


Ingredients:

1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing

2 medium sized onions

1 tsp grated jaggery (adjust)

small lemon sized tamarind (soak in 1/4 cup warm water)

salt to taste

1 1/2 tbsps oil

coriander leaves for garnish

Seasoning/Poppu/Tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4-5 crushed garlic cloves

few curry leaves

Roast:

4 dry red chillis

1 tsp cumin seeds

1 tbsp urad dal/split gram dal/minapappu

1/2 tsp oil

1 Heat oil in a pan, add the cumin, red chillis and urad dal and toast for 3-4 mts. Make a paste along with onions, add salt. Stuff the nipped dondakayalu with the stuffing and keep aside.
2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and garlic and saute for a mt. Add the curry leaves and saute for a few secs.
3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cook for another 15 mts.
4 Add tamarind extract along with 1/4 cup of water. Let it cook on low heat with lid till the dondakayalu turn soft. Add jaggery and combine.
5 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Garnish with chopped coriander leaves.
6 Turn off heat and serve with hot steamed rice.

Mushroom Pulav

Add:
1 t cumin seeds
½ t caraway seeds (optional)
3 cloves
1 inch piece of cinnamon
2 bay leaves
1 green cardamom pod, crushed
Saute on medium high heat for a minute to release the flavors.

Add:
1 green chili, slit lengthwise (1/3 serrano pepper or 1 bird chili will do)
1 T ginger-garlic paste (from the ready-to-use bottle)
¾ cup sliced onions
Fry till onions become transparent, about 4 minutes.

Add:
¾ cup chopped tomatoes
2 cups sliced mushrooms (I used the 8 oz. ready to cook package)
Stir fry till tomatoes begin to break up, about 3-4 minutes.

Add:
1 ½ cups washed rice
3 cups water
½ cup green peas (frozen kind is fine)
½ t garam masala (MTR ready-to-use box, else optional)
Salt, to taste
½ t cayenne pepper/red chili powder (optional)
Cover and cook on medium to low heat until rice is done, about 15 minutes.
Stir once in between to mix and avoid burning at the bottom. Again, cook rice on LOW to MEDIUM heat.

Top with chopped cilantro/coriander leaves (optional but recommended). Serve with yogurt or pickles on the side