Capsicum Fry

ingredients:
Capsicum cut into small cubes 2cups
       (Red 1cup, Green 1 cup)
Onion chopped 1
Salt to taste
Turmeric powder 1/4tsp
Dry garlic powder 1/2tsp
Peanut spice powder 3tsp
Mustard, cumin seeds 1/2tsp
Channa dal, Urad dal 1/2tsp
Red chilli 2
Oil 2tsp

Preparation:
1. Heat oil in a pan add mustard seeds, cumin seeds let them crack, add red chilli pieces, channa dal, urad dal and fry.
2. Add onion fry for few seconds, add capsicum pieces mix well and keep the stove on medium-low flame fry for 2minutes.

3.  Now add salt, turmeric powder mix well, cover and cook for 3-5 minutes(stir occasionally).
4. Remove lid, add dry garlic powder stir well and fry.
5. Now add Peanut spice powder mix well and fry till capsicum become soft and it leaves oil.
6. Remove from the flame and serve hot....
good with chapathi and roti...

note:
Peanut spice powder (http://vellaskitchen.blogspot.com/2012/10/spicy-peanut-powderverusenaga-podi.html)


 ingredients:
Verusenaga pappu/Pallilu/Peanuts/Ground nuts  1cup
Dry red chilli 12
Garlic pods 6
Cumin seeds/jeera 2tsp
Dry coconut powder 2tbsp
Salt to taste
Oil 1tsp

Preparation:
1. Heat a pan and roast ground nuts/verusenaga pappu on medium flame, peel off  the skin and keep aside.
2. In the same pan add oil and fry red chilli for 1minute, add cumin seeds/jeera fry for one more minute remove from the stove.
3. Cool the ingredients completely.

• Now grind red chilli, cumin seeds, salt as powder.
• Add Garlic pods, Fried ground nuts and dry coconut powder grind as a coarse powder.

 

Thotakoora Fry

ingredients:
Thotakoora 1bunch(Cleaned and chopped)
Green chilli chopped 3
Onion 1chopped
Tomato chopped 1/2
Salt to taste
Turrmeric powder 1/4tsp
Red chilli powder 1/2tsp
Dry coconut powder 1tsp
Oil 2tsp
Popu:
Mustard, cumin seeds 1/2tsp
Urad dal, channa dal 1/2tsp
Hing pinch
Curry leaves 1stalk
Garlic cloves chopped 3

Preparation:
1. Heat oil in a pan, fry popu items one by one, now add chopped onion fry till translucent.
2. Add green chilli, Thotakoora mix well and keep it on medium flame cover and cook.

3.  After 2minutes remove lid, add tomato mix well, keep it on medium to low flame for 5 minutes, stir occasionally.
4. Now add salt, turmeric powder, red chilli powder mix well and fry till thotakoora becomes soft and well cooked.
5. Finally add dry coconut powder mix well and keep it on stove for two more minutes on low, remove from the stove.

Serve hot with rice or with chapathi, roti....

Spring onion Chicken Fry

ingredients:
Chicken cut into small pc's 1lb
Onion chopped 1
Spring onions chopped 1cup
Green chilli 2
Salt to taste
Red chilli powder 1tsp(Adjust)
Turmeric powder 1/2tsp
Ginger-Garlic paste 1tsp
Coriander-cumin powder 2tsp
Garam masala 1/2tsp
Cloves 2
Cinnamon stick 2"pc
Cardamom 2
Coriander leaves finely chopped 2tbsp
Oil 2tbsp

Preparation:
1. Heat oil in a pan, fry Cloves, cinnamon, cardamom.
2. Add chopped onions fry for 1minute, add ginger-garlic paste fry till mixture leaves oil.  
3. Add chicken to this mixture mix well, keep the stove on medium flame and fry for 1-2 minutes.
4. Now add finely chopped green chilli, spring onions to chicken combine well and fry.
5. Chicken releases some water cook it in it's own juice, add salt, turmeric powder, red chilli powder mix well, cover and cook it for 5 minutes(stir occasionally).
6. Remove lid add Coriander-cumin powder mix well and fry till chicken becomes soft and well cooked on medium flame(if needed then add little amount of water).
7. Add garam masala powder mix well, finally add chopped coriander leaves, keep it on stove for one more minute, stir well and remove from the flame.

Serve hot.....with rice, chapathi.......
 Note:
Here i used boneless chicken.
you can use both bone less and with bone.  
 

Green chilli coconut powder(pachhi karam)

ingredients:
Green chilli10
Dry coconut 5"pc(use dry coconut powder 5tsp)
Cumin seeds 1/2tsp
Ginger 1/2"PC
Salt to taste

Preparation:
     Take all the ingredients and grind them as a coarse powder.

Use this mixture instead of red chilli powder while preparing Potato fry, cabbage fry, Plantain(Raw banana) fry....
Once you prepared this mixture use it with in 1/2 hour.....enjoy great taste n flavor...

I used Pestle-mortar for grinding.

Okra Garlic Fry(Bendakaya vepudu)

ingredients:
Okra(Benda kayalu) chopped 2cups
Onion chopped 1
Curry leaves 10
Salt to taste
Turmeric powder 1/4tsp
Red chilli powder 1tsp
Garlic powder 1tsp
Oil 2tsp
Popu:
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Urad dal 1/2tsp
Channa dal 1/2tsp

Preparation:
1. Heat oil in a pan, fry one by one popu items.
2. Add Onion, curry leaves fry for 1minute, add chopped OKRA mix well keep the flame on medium fry for 2minutes.
3. Add salt, turmeric powder mix well, close with lid cook for 5 minutes.
4. Remove lid, add Chilli powder, garlic powder mix well, fry okra till it becomes soft and well cooked, remove from stove.

Serve hot.... with rice, combination of any dal, sambar, rasam...

Mixed Dal Dosa

ingredients:
Rice 1 1/2cup
Mixed dals  2cups
                        (Mixed dals----------Urad dal, Green gram dal, Soy, Rajma, Toor dal, Bengal gram dal)
Fenugreek seeds 1tsp
Onion small Chopped 1
Green chilli 3
Ginger 1/2"
Cumin seeds 1/2tsp
Salt to taste
Oil

Preparation:
1. Soak Rice, mixed dal, fenugreek seeds for 4-5 hrs, Grind soaked ingredients, onion, green chilli, ginger, cumin seeds, salt together as a dosa batter by using water.
2. Fermentation is not required, wait for 1/2-1hr and prepare dosa.
3. Heat dosa pan, pour one ladle of batter and spread it as thin dosa, pour little oil on top and sides of dosa, roast it till golden brown color, and flip carefully and roast other side, remove from the pan.
4. Serve hot with peanut chutney or ginger chutney or coconut chutney...

note: you can use Red chilli instead of green chilli
Add Curry leaves for additional flavor.

Rava Laddu(Sooji Laddu)

ingredients:
 Sooji rava 1cup
 Grated coconut 1/2cup
 Sugar 3/4cup
 Milk 1/3 cup(adjust)
 Cardamom powder 1/2tsp
 Cashew nuts chopped 2tsp
 Raisins 3tsp
 Almonds chopped 1tsp
 Ghee 2tsp

Preparation:
1. Heat 2tsp ghee in a pan, fry cashew, almond and raisins on medium flame.
2. Add grated coconut fry for 1minute, add sooji rava keep the stove on low flame and fry till the mixture turns into slightly brown color or till you get nice aroma.
3. Add Sugar mix well fry for 1-2 minutes on very low flame and switch off the stove.
4. Add milk slowly, stir well while mixing milk, finally add cardamom powder mix well, transfer it to a plate.
5. Wait for 2-3 minutes... once the mixture becomes warm, take some portion of mixture into your hand make small lemon size ball by using your hand, do the same for remaining mixture.
 Sooji laddu is ready to eat..
Let dry these laddu's for some time and store...

Note:
The laddu mixture is dry then add few teaspoons of milk while making laddus.
You can use water instead of milk.

Rice flour pakoda(pakora)

ingredients:
Rice flour 2cups
Onions  2
Green chilli finely chopped 2
Curry leaves chopped 1stalk
Ginger finely chopped 1tsp
Salt to taste
Oil

Preparation:
1. Peel the skin and finely slice the onion.
2. In a mixing bowl take onions, rice flour, green chilli, curry leaves,ginger and salt mix well with out adding water.
3. Leave it for 15-20 minutes.
4. Now you can observe onions released some moisture that is enough for binding the ingredients together.
5. Heat oil for deep frying, knead the mixture.
6. Slowly drop the onion mixture into hot oil and fry, when the pakoras cooked and become crisp remove from the oil or till golden brown. 
7. Repeat the same process for the rest of the mixture.

Serve hot and enjoy.......

Spicy peanut powder/Verusenaga podi

 ingredients:
Verusenaga pappu/Pallilu/Peanuts/Ground nuts  1cup
Dry red chilli 12
Garlic pods 6
Cumin seeds/jeera 2tsp
Dry coconut powder 2tbsp
Salt to taste
Oil 1tsp

Preparation:
1. Heat a pan and roast ground nuts/verusenaga pappu on medium flame, peel off  the skin and keep aside.
2. In the same pan add oil and fry red chilli for 1minute, add cumin seeds/jeera fry for one more minute remove from the stove.
3. Cool the ingredients completely.

• Now grind red chilli, cumin seeds, salt as powder.
• Add Garlic pods, Fried ground nuts and dry coconut powder grind as a coarse powder.

 

Serve with idli, dosa, hot rice with Ghee.
You can use this powder in preparation of curries also...
Store it in a dry air tight container.

Tomato-Capsicum Rice

ingredients:
Cooked rice 2 cups
Onion chopped 1
Ginger -garlic paste 1/2tsp
Tomato chopped 2
Red capsicum chopped 1/2cup
Green chilli chopped 3
Chopped cilantro 2tbsp
Salt to taste
Turmeric powder 1/4tsp
Hing pinch
Meat masala powder 1tsp
Garam masala powder 1/4tsp
Bay leaves 1
Cloves 2
Cinnamon 1/2"
Oil 2tbsp  

Preparation:
1. Heat oil in a pan fry bay leave, clove, cinnamon and add onion fry for 2mins.
2. Add ginger-garlic paste fry till it leaves oil, add tomato, capsicum and green chilli mix well and fry.
3. Add salt, turmeric powder, hing mix well and cook on medium flame for 2-3 minutes.
4. Add meat masala powder, garam masala powder mix well and cook it for 1 minute, add chopped cilantro mix well.
5. Fry till the mixture leaves oil, now add cooked rice to it and mix well, keep it on stove for one minute and remove from the flame.

 Serve hot with raitha.....

Bittergourd stir Fry(kakarakaya vepudu)

ingredients:

Bitter gourd(kakara kayalu) peel, slice into rounds 1lb

Salt to taste

Turmeric powder1/2tsp

Red chilli powder 1tsp

Dry coconut Powder 3tsp

Garlic cloves 2

Cumin seeds (1/2+1/2)tsp

Mustard seeds 1/2tsp

Oil 4tsp

 Preparation:

            Grind Red chilli powder,

                      Garlic 

                      Cumin seeds as powder and use it as chilli powder.

1. In a mixing bowl take bitter gourd slices, salt, turmeric powder mix well and keep a side.

2. Now Heat oil in a pan add mustard seeds, cumin seeds let them crack, add bitter gourd slices.

3. Mix well, cover with lid and cook for 5minutes on medium flame, stir occasionally.

4. Now remove lid, add chilli powder mix well and fry until it gets golden yellow color or bit crispy.

5. Add Dry coconut powder mix well and keep it on medium flame for 1-2 minutes remove from the stove.

Serve with rice & dal combination or with pappucharu, Curd rice.......

Mango Fish Curry

ingredients:

Tilapia fillets 3(make 6-8 pieces)

Onion finely chopped 1

Ginger -garlic paste 1tsp

Tomato finely chopped 1

Raw mango pieces 1/2cup

Tamarind extract 3tsp

Salt to taste

Red chilli powder 1 1/2tsp(adjust to your spice level)

Turmeric powder 1/2tsp

Fish masala powder 1/2tsp

Garam masala 1/4tsp

Oil 4tsp

Cloves 2

Cinnamon 1/2"

Coriander leaves finely chopped 2tsp

Preparation:

1. Heat oil in a pan or vessel fry cloves and cinnamon stick.

2. Add Onion fry till translucent, add ginger-garlic paste fry till the mixture leaves oil.

3. Now add tomato fry for 1minute, add fish pieces, salt, turmeric powder, red chilli powder,fish masala powder and mix well.

4. Cover with lid and keep the stove on medium flame for 2minutes.

5. Add Tamarind extract and 1cup water mix well and cook for 5-10 minutes.

6. Now add raw mango pieces mix well cook for 2minutes or until fish become soft.

7. Add garam masala powder, chopped coriander leaves mix well and wait for 1-2 minutes, remove from the stove.

    

Serve hot with rice....

Capsicum Puffed Rice

ingredients:

Puffed rice 3cups

Onion finely chopped 1

Tomato finely chopped 1

Ginger garlic paste 1/2tsp

Green chilli finely chopped 2-3

Capsicum chopped 1/2cup

Green onions chopped 2

Coriander leaves chopped 2tbsp

Salt to taste

Turmeric powder pinch 

Popu:

Oil 3tsp

Mustard seeds 1/2tsp

Cumin seeds 1/2tsp

Channa dal, urad dal 1/2tsp(optional)

Hing pinch

 

Preparation:

1. Wash and soak puffed rice for 3-5minutes and drain the water, keep aside.

2. Heat oil in a pan add popu items one by one and fry.

3. Now add chopped onions fry for 30 seconds, add ginger-garlic paste mix well and fry till it leaves oil.

4. Now add Tomato mix well and fry for 1 minute.

5. Add Green chilli, capsicum, green onion mix well.

6. Add salt, turmeric powder mix well and fry for 2-3 minutes keep the stove on medium flame.

7. Now add puffed rice mix well, add coriander leaves keep it on low flame for 2 more minutes remove from the flame. 

Serve hot( sprinkle some lemon juice on top).

you can serve this as break-fast or evening time refreshment.

note:
if you want add garam masala powder also it gives nice flavor to your puffed rice.

Spicy Coconut Powder(Kobbari karam)

ingredients:

Dry coconut (sliced)1cup

Garlic cloves 6-8

Red chilli's 5(adjust to spice level)

Salt to taste

Preparation:

1. Dry roast red chillis for a minute until they become crisp(you can use oil 1/2tsp for frying).

2. Grind red chilli with salt as a powder.

3. Now add sliced dry coconut, garlic cloves grind as a coarse powder, do not make it as fine powder.

4. Store it in air tight container.

• Serve it with hot rice with ghee.
• You can also serve with idly/dosa.
• You can even use it in vegetable stir fries.

Curd Rice(Yogurt Rice)

ingredients:

Cooked rice 2cups

Curd/yogurt 2cups

Green chilli finely chopped 4(adjust to spice level)

Salt to taste

Coriander leaves finely chopped 1tbsp

Raw coconut grinded 1/2cup

Popu:

Oil 3tsp

Mustard seeds 1tsp

Jeera/cumin seeds 1tsp

Hing pinch

Curry leaves 15-20

Preparation:

1. In a bowl mix rice and curd by adding some water.

2. Now add salt, green chilli, coriander leaves and raw coconut paste mix well with rice.

3. Heat oil in a pan add popu items one by one and fry.

4. Now add this popu to the curd rice and mix well.

5. Curd rice is ready.....Serve with  pickle.

Minapa Garelu/vada

ingredients:

Minapa pappu/Urad dal 2cup

Green chilli finely chopped 3

Onion chopped 1

Cumin seeds/jeera 1/2tsp

Salt to taste

Curry leaves 15

Cilantro/Coriander leaves finely chopped 2tsp
Ginger finely chopped 1/2tsp

Oil for deep frying

Preparation:

1. Wash and soak urad dal for 3-4 hours, drain the water, grind as a thick paste by adding salt, don't add water while grinding.

2. Now add finely chopped onion, green chilli, curry leaves, coriander leaves, cumin seeds, ginger mix well keep aside.
3. Now heat sufficient oil in a pan for deep fry.
4. Take a small ball size urad dal mixture and place it on wet plastic sheet, flatten it as a circle shape, make a hole in the middle with your finger.
5. Now carefully lift it and drop vada in hot oil, fry vada until golden color, remove from flame(for each batch you can fry 4 vada depends on pan size).
6. Serve hot with coconut chutney.



Minapa garelu with chicken curry is the best combination.....

Tindora coconut Fry(Dondakaya vepudu)

ingredients:

Tindora(donda kayalu) 1/4kg

Green chillies 4-5

Dry coconut 2inch piece(powder 2tsp)

Garlic cloves 2

Turmeric powder

Salt to taste

Mustard, cumin seeds 1/2tsp

Oil 2-3tsp

Curry leaves 10

Preparation:

1. Wash and trim the ends, cut lengthwise into halves, and then cut each half into 3-4 pieces lengthwise.

2. Now heat oil in a pan, add mustard seeds, cumin seeds let them pop, add tindora/dondakaya mix well and keep the stove on medium flame fry for 2-3 minutes.

3. Now add salt, turmeric powder mix well, cover and cook it on low flame until tindora becomes soft, stir occasionally.

4. Mean while grind green chilli, coconut, garlic as a powder and keep side.

5. Now remove the lid, add grinded green chilli mixture, curry leaves and combine well.

6. Fry for 5-10 minutes on low-medium flame remove from the flame.

7. Serve hot with rice, or with roti.

Aloo Bajji(Potato Bajji)

ingredients:
Besan flour 1 1/2cup
Rice flour 1tbsp
Potato(Aloo) 1(cut into thin slices)
Salt to taste
Chilli powder 1/2tsp as per taste
Baking soda pinch
Cumin seeds 1/2tsp
Oil for deep fry

Preparation:
1. In a mixing bowl mix besan flour, rice flour, salt, chilli powder, baking soda, cumin seeds with a little amount of water.
2. Batter should not be too thick nor too thin.
3. Heat oil in a pan for deep frying.
4. Dip the potato slice in batter, leave slowly in hot oil.
5. Fry till the bajji turn into golden yellow color on both sides.
6. Remove from flame, drain the excess oil.
7. Serve hot with ketchup or with chutney.