Sabudana semolina payasam

ingredients:
Saggubiyyam(sabudana) 1cup
Semiya(semolina) 1/2cup
Sugar 2-2 1/2cup(adjust)
Water 6-7cups
Milk 1cup
Elaichi powder(Cardamom) 1/2tsp
Cashew 10
Raisins 2tsp
Badam chopped 2tsp
Ghee 3tsp


Preparation:
1. Boil Water in a heavy bottomed vessel, add sabudana and cook it till half done.
2. Now add semolina, mix well and cook saggubiyam and semiya till they become soft. Stir occasionally. 
3. Add sugar and mix well bring it to boil and add ealichi powder and mix well, remove from the flame.
4. In a pan heat Ghee and fry cashews, raisins, badam and add it to payasam.
5. In an another vessel heat milk and keep it a side.
6. Wait for 1/2 hour, mix payasam and milk together.
7. Serve hot or cold.
It cools the body, a good food in summer  


Note:
1.first take sabudana(saggubiyam) in a bowl add 1/2tsp ghee, mix well to reduce the sticky nature of sabudana while cooking.
2.Fry semolina with 1/2tsp ghee for 1 minute.
3. don't add milk immediately when it is hot, there is a chances milk will breaks.

Gongura Pulusu koora

ingredients:
Gongura 1/2lb or 1bunch
Channa dal 1/2cup
Tamarind juice 1/2tsp
Tomato 1
Green chilli 4-5(Adjust) or u can use Red chilli powder 1 1/2tsp
Salt to taste
Turmeric powder 1/2tsp


Onion chopped 1
Red chilli 1
Mustard seeds 1/2tsp
Channa dal 1/2 tsp
Urad dal 1/2tsp
Cumin seeds 1/2 tsp
Hing pinch
Garlic cloves 2
curry leaves one stalk
Oil 3tsp


Preparation:
1.Wash gongura leaves and channa dal.
2.Cook gongura, channa dal, Green chilli, tomato together by adding little water till 15-20 minutes.
3.Now add tamarind juice and keep it on low to medium heat, needed then add little water.
4.Cook gongura, dal till become soft. Now remove from the flame add salt and turmeric powder and Mash it as a thick Course paste and keep it side.
5.Now heat oil in a pan add Mustard seeds, cumin seeds let them crack and add red chilll fry for few seconds, add Onion and Curry leaves, hing and fry for one minute.
6.Now add this popu to the mashed gongura and mix well.
7.Serve hot with rice.

Cabbage fry with Ginger and Coconut

ingredients:
Cabbage finely chopped 1lb
Turmeric powder 1/2tsp
Oil 3tsp
Mustard and cumin seeds  1/4tsp each
Green chilli 4
Salt to taste
Dry coconut powder 3tsp
Ginger root 1/2inch


Preparation:
1. Grind Green chilli, Salt, ginger, Dry coconut powder finely and keep a side.
2. Heat oil in a pan add mustard and cumin seeds let them crack, add Cabbage and stir well.
3. Keep the stove on low flame add turmeric powder and stir well.
4. Cook it for 5-6 minutes stir occasionally, then add grinded Green chilli, coconut mixture and combined well.
5. Now place the lid and cook it for 10 minutes stirring once a while.
6. Remove the lid and fry for 3-4 minutes or check cabbage cooked fully or not, its cooked then remove from the flame.
7. Serve hot with rice or with Chapati. 

Fish in tamarind gravy(chepala pulusu)

ingredients:

Small fish(Methadulu) 1/4kg

Onion finely chopped 1

Tomato finely chopped 1

Ginger garlic paste 1tsp

Cloves 2

Cinnamon 1/2inch

Salt to taste

Turmeric powder 1/4tsp

Red chilli powder 1tsp(adjust to your spice level)or Green chilli 3

Tamarind lemon size ball soak and extract juice from it

Oil 3-4tsp.

Coriander leaves 3tsp

All spice powder or garam masala powder 1/4tsp

preparation:

1. Heat oil in a pan fry cinnamon stick and cloves for 30sec and add onion to it and fry till translucent, add Ginger-garlic paste fry for 2minutes.(if your are using Green chilli instead of red chilli powder add with onion)

2. Now add finely chopped tomato to onion mix stir well, fry till it leaves oil, now add tamarind juice(don't use more water, needed then use less water), salt, red chilli powder, turmeric powder, masala powder stir well and cook for 5-6 minutes.

3. Now add Small fishes to this gravy and stir well, cover with lid and cook it for 5minutes keep it on medium flame.

4. Now add Coriander leaves stir well, it cooked fully then remove from the flame.

5. Serve hot with Rice.  

Carrot soup with ginger

ingredients:
Carrots chopped 2cups
Onion chopped 1
Small potato 1
Butter 1tsp
Ground pepper 1/4tsp
Ginger finely chopped or grated 1/2inch
Water 3cups
Finely chopped coriander 1tsp


Preparation:
1. Heat Butter in a saucepan and fry Carrots, onion, potato fry for 5minutes.
2. Now add water and ginger stir well and keep it on low flame and cook until vegetables are tender(or cook vegetables on pressure cooker for 2 whistles).
3. Cool it for some time and grind this carrot mixture as a smoothie.
4. Pour this grinded  carrot mixture in the saucepan add pepper powder stir well and keep it on low flame for 2-3 minutes, remove from the flame, garnish with chopped coriander.
5. Serve Hot
(Garnishing is optional) 

Brinjal Tomato Curry

ingredients:

Brinjal 1/4kg cut into cubes

Tomato chopped 2

Onion chopped big 1

Curry leaves one stalk

Dry coconut powder 3tsp

Salt to taste

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

Dhaniya powder(coriander powder) 1tsp

Cumin powder(jeera powder) 1tsp

Urad dal 1/2tsp

Channa dal 1/2tsp

Mustard seeds 1/2tsp

Cumin seeds 1/2tsp

Oil 3tsp

Preparation:

1. Heat oil in a vessel add mustard and cumin seeds let them crack and add urad dal, channa dal to it and fry for few seconds, then add chopped onion, curry leaves fry till onions get golden yellow color.

2. Now add tomato fry for few minutes, cover it and cook for 1-2 minutes.

3. Add brinjal and mix well, cover with lid and cook for 2-3 minutes, then add salt, chilli powder, turmeric powder(if needed then add very less amount of water) stir well, cover it and cook for 5minutes.

4. Now add cumin powder, Dhaniya powder, dry coconut powder and mix well, do care full otherwise brinjal becomes more soft or mushy.

5. Cover with lid and keep it on low flame for 5 minutes stir occasionally and remove from the flame.

6. Serve hot with Rice or with chapathi.

 note: you are doing chopping and cooking parallel then its fine otherwise put brinjal pieces in salt water.

Chakralu

ingredients:
Rice flour 4cups
Urad flour(blackgram dal flour) 1cup
Butter melted(venna) 1cup
Red chilli powder 1tsp(or as per your spice level)
Salt to taste
sesame seeds 2tsp 
Cumin seeds(Jeera) 1/4cup
Hing 1/5tsp
water
Oil for deep frying
note:You may need muruku maker or muruku press to make this chakralu(muruku), it will be available indian stores.(in telugu Chakrala giddalu)


Preparation:
1.Heat a pan and fry urad flour on a low medium flame for 3-4 minutes.
2.In a large mixing bowl take all the ingredients without water and oil. 
3.Mix well to make a soft dough by adding sufficient water.

4.Heat oil in a pan for deep frying, and fill the dough in muruku maker and press it directly on hot oil like round shape(muruku maker has different moulds i used star shape mould).
5.You can do like this also press on a greased plastic sheet and take it carefully with forefingers and drop it in the hot oil.

6.Fry this chakralu on medium flame till gloden yellow or gloden brown color on both sides.
7.Take chakralu and drain on paper tissue and cool it completely. Store it in air tight container.  

note: you want plain muruku then use round shaped mould of muruku maker and press them on the oil directly. 

Chicken strips

ingredients:
Chicken boneless, skinless breasts or tenders 1-1/2lb
Bread crumbs 1 1/2-2cups(Garlic flavor)
Salt(as per u r taste)
Red chilli powder 1/2tsp(or 1/4tsp chilli powder, 1/4 tsp pepper powder)
Garam masala powder 1/4tsp
Egg 1
Oil for frying

Preparation:
Cut chicken into thin strips.
Marinate chicken with salt, chilli powder, garam masala powder and keep it aside for 1hour
Now Beat Egg, dip chicken into egg and dredge in breadcrumbs mixture.
Heat 3tsp oil in a skillet or pan, fry chicken, a few strips at a time(3-4).
fry both sides, until golden brown color, drain on paper towel.
serve hot with sauce or with ranch n enjoy......

Capsicum Rice

ingredients:
Rice cooked 2cups
Capsicum chopped 1cup(red, green, yellow, orange)
Green chilli 2
Mint leaves finely chopped 2tbsp
Spinach chopped 1/2cup
Salt to taste
Cumin powder 1/4tsp
Coriander powder 1/4tsp
Garam masala 1/2tsp
Dry garlic powder 1/2tsp
Cinnamon stick 1/2inch
Cloves 2 
Oil 2-3tsp(or Ghee)
i used Olive oil

Preparation:
Heat oil in a pan, fry cinnamon stick and cloves.
Add chopped Capsicum and fry for 2-3 minutes add green chilli, salt, garam masala, cumin powder, dry garlic powder, coriander powder one by one stir well and fry for one minute. Add mint leaves, spinach mix well, fry till they become soft or cooked.
Now add cooked rice to this capsicum mixture mix well, cover with lid and keep it on low flame for 1-2 minutes and remove from the stove.
Serve hot with any gravy or with raita.

Beerakaya Pachadi(Ridge Gourd Chutney)

Ingredients:
Beerakaya(Ridge gourd) 1 
Tomato 1 cut into cubes
Cumin seeds 1/2 tsp
Garlic Cloves 4
Green chilli 3-4
Tamarind 1inch(soaked)
Salt to taste
Tempering:
Urad dal 1/2tsp
Channa dal 1/2tsp
Mustard seeds 1/2tsp
cumin seeds 1/4tsp
Curry leaves 1stalk
Red chilli 2
Hing pinch

Preparation:
1.Wash and peel beerakaya(Don't peel out full skin, just like in the pic),  cut into cubes.

2.Heat 1tsp oil in a vessel, add ridge gourd pieces, green chilli, tomato pieces, garlic,tamarind and cook, cover with a lid, stir occationally, cook until ridge gourd becomes soft or fully cooked.
3.while cooking add salt, it helps ridge gourd to release water quickly. Don't pour water, while cooking it releases some water that vegetable juice is enough for cooking.
4.Add 1/2tsp cumin seeds(jeera), remove from the flame, cool for some time.
5.Grind cooked ingredients as a course paste(don't grind as full soft paste).
6.Now Heat 2tsp oil in a pan add mustard and cumin seeds, let them crack, add red chilli, urad dal, channa dal fry till they become red, add hing and curry leaves fry for few seconds remove from the flame.
7.Add this popu to the pachadi and mix well.


Serve with rice or use it as a dip for chips

Puffed Rice Upma(Marmaralu talimpu)

ingredients:
Puffed rice 200gm
Onion chopped 2
Red chilli 3
Curry leaves 1stalk
Salt to taste
Turmeric powder 1/4tsp
Bengal gram dal 1/2tsp
Cumin seeds 1/2tsp
Mustard seed 1/2tsp
Urad dal 1/2tsp
Oil 3tsp
Powder ingredients:
Putnala pappu(Roasted bengal gram dal) 3tbsp
Dry coconut powder 2tbsp(Dry coconut 3inch)
Red chilli 3
Garlic cloves 4


Preparation:
Take all powdered ingredients, grind and keep the powder aside.
Take a bowl of water, pour puffed rice(marmara) wash, soak for 2 minutes, squeeze water with u r hand and put it in a bowl.
Now mix soaked marmara,salt and grinded powder together, mix well keep aside.
Heat oil in a pan add mustard seeds, cumin seeds let them crack, add urad dal, bengal gram dal let them turn brown, add red chillis fry for few seconds,add Onion, curry leaves, turmeric powder fry till golden yellow color.
Now add Marmara(puffed rice) and mix well, keep it on medium or low flame for 3-5 minutes.
Serve hot. 

Stuffed Bittergourd (Gutti kakarakaya)

ingredients:
Bitter gourd(kakarakayalu/karela) 5
Dry coconut powder 2tbsp
Onion finely chopped 1
Red chilli 5
Turmeric pinch
Salt to taste
Putnala pappu 1/2tbsp
Garlic cloves 6-8
Oil

Preparation:

1.Wash and cut off the edges and slightly peel rough surface of kakarakayalu, make a slit length wise and remove seeds. Apply salt and keep aside for 3-5 minutes.

2.Heat 2tbsp oil in a pan and fry kakarakayalu, close with a lid while frying, make sure turning them around every 1-2 minute  while frying, keep the stove on medium, once kakarakayalu are cooked them turn off the stove. 

For Stuffing:

3.Now Heat 1tsp oil in a pan fry red chilli, putnalapappu, and grind along with dry coconut powder, garlic and keep the  grinded powder aside.

4.In the same pan heat 2tsp oil fry onion till golden brown color and add the grinded powder, salt, pinch of turmeric and stir well fry for 1-2 minutes and turn off the stove.

5.Now Stuff the bittergourds(kakarakayalu) with this onion mixture carefully.

6.Heat 3tsp oil place stuffed kakaralayalu & fry them on medium flame till they are evenly browned it will take 6 minutes. Alredy we fried kakarakayalu so it will take less time.

if needed add oil in between.

7.Serve hot with rice .

  

Note:Instead of redchillies use red chilli powder, and for putanala pappu use besan powder then Skip the 3rd step.

Grind chilli powder, coconut powder, garlic and  mix with besan powder.

Dosakaya pachadi(Cucumber Chutney)

ingredients:
Dosakaya 1(Indian cucumber)
Peanuts 1/2cup
channa dal 1/2tsp
green chilli 4
cumin seeds 1/4tsp
Garlic cloves 4
tamarind paste 1/2tsp
tempering:
Red chilli 1
channa dal 1/tsp
mustard seeds 1/2tsp
urad dal 1/2tsp
curry leaves 1stalk
oil 


Preparation:
*Peel dosakaya cut and remove seeds, chopped it as small cubes keep aside.
*Heat 1/2tsp oil in a pan fry green chilli, peanuts, channa dal remove from flame, let them allow to cool for 10minutes.
*Now grind green chilli, peanut, channa dal, cumin seeds, 2 garlic cloves, tamarind paste, salt( use little amount water if needed while grinding).
*Now add this paste to the dosakaya cubes and mix well.
*For tempering heat 2tsp oil in a pan put red chilli, mustard seeds, urad dal, when mustard seeds start to splutter add onion, curry leaves and mashed garlic.
*Fry till onion turns in to golden brown color add Pachadi to it mix well and fry for few seconds(10-15sec) in low flame remove from flame.
*Excellent combination with rice.
Note: check dosakaya is it good or bitter.
if it is bitter then don't use.

Mushroom pulao

Ingredients:

Rice 1cup

water 1 3/4-2cups

Mushrooms(cut into 2) 1cup

Onion chopped 1/2

Carrot  chopped 1/4cup 

Tomato small 1

Green Peas 1tbs

Ginger garlic paste 1/2tspp

Oil 3tsp

mint leaves
Salt to taste
garam masala 1/2sp

coriander powder 1/2tsp

Bay leaves 2

Cloves 2

jeera (Cumin)1/2tsp

Cinnamon 1inch

Pepper 10-15ct

Cardamom 2

Preparation:

Wash and soak rice for 15minutes.

 Heat oil in a vessel,add all the spices one by one and fry.

When jeera turning into red color, add mint leaves fry for few seconds.

Add onion, ginger garlic paste fry until onion turns golden brown. Now add carrot, tomato, green peas, mushrooms fry for one minute.

Add coriander powder, garam masala powder, salt stir well and close with a lid.

Let the mushrooms cook in its own water for 3-5 minutes or until half cooked(while cooking it releases some water, if needed more water then add little amount). 

Then add water bring to boil, add soaked rice pressure cook it.

Serve hot with any raita or with any korma.

vermicelli pulao

ingredients:
Vermicelli roasted 200gm
Vegetables 1 1/2cup(potato, beans, carrot)
onion chopped 1
tomato 1
green chilli 3
mint leaves 10-15
Cloves 2-3
Cinnamon 2 inch piece
black cumin(nalla jeera) 1/2tsp
garam masala powder 1/2tsp
bay leaves 2
cardamom 2
star aniseed 1
salt to taste
turmeric
Oil or Ghee 4tsp


Preparation:
Boil water in a vessel, Cook vermicelli by adding 1/2tsp ghee make sure it should not become sticky, each vermicelli should be separated.
Drain the water from vermicelli and keep aside.
Heat oil in the pan, add cloves, bay leaves, cinnamon, black cumin, cardamom, star aniseed and fry for few seconds, add onion and fry until translucent, add Green chilli, tomato, mint leaves fry for few seconds.
Now add vegetables to it saute for few seconds, add salt, turmeric, garam masala powder mix well cover with lid and cook until they become soft, stir occasionally if needed add little amount water.  
Now add Cooked semiya to that and Mix carefully with out any lumps cover it and cook on low flame for 3-5 minutes and remove from the stove. 
Serve Hot 

Aaku Kooralu(Leafy vegetables)

Amaranath leaves              Thotakoora
Sorrel leaves                      Gongura
Fenugreek leaves               Menthi koora
Spinach                              Pala koora
Chinese spinach                Bachali koora
Corriander leaves             Kothimeera
Curry leaves                     Karivepaku
Mint leaves                       Pudina