Shrimp Biryani

ingredients:
Oil/Ghee 3-4tsp
Bay leaves 2
Cloves 3
Cinnamon stick 1inch
Whole pepper 1/4tsp
Onion finely chopped 1
Ginger garlic paste 1/2tsp
tomato finely chopped 1
Green chilli (slit) 3
Mint leaves finely chopped 2tbsp
Coriander leaves finely chopped 2tbsp 
Turmeric powder 1/4tsp
Salt to taste
Red chilli powder 1/2tsp(optional you can use only green chillies also)
Yogurt/curd 1/2cup
Shrimp 1/2lb
Garam masala 1/2tsp
Basmati rice 2 cups(soaked for 20 minutes)
Water 2 1/2-3 cups(if you want full soft biryani rice then add 3cups otherwise add 2 1/2 cup)



Preparation:
1. Heat oil in a Pressure cooker, add bay leaves, cloves , cinnamon stick whole pepper one by one and fry for few seconds.
2. Now add finley chopped onion fry for 1 minute add ginger garlic paste fry for few seconds or until the onion mixture leaves oil.
3. Add tomato, green chilli  fry for 1minute, add mint and coriander leaves fry for few more seconds.
4. Now add yogurt mix well and keep it in medium flame add shrimp combined well.
5. Now add turmeric powder, salt, if you want spicy then red chilli powder, garam masala powder combined well.
6. Cook shrimp with out adding water until half cooked.
7.  Now add water to the shrimp mixture and bring it to boil.
8. Add soaked basmati rice stir well and pressure cook it for 2whistles.

9. Remove from the flame, wait for 1/2hr, remove the lid and add 2tsp ghee on top. Add some lemon juice also.

Serve hot with raitha or with shrimp curry or with any gravy with lemon

Uttapam

ingredients:
Idly batter 2cups
                         Urad dal(black gram dal) and idly rava 1:2 quantity soaked separately for 4hrs, grind urad dal as a soft paste and mix with washed and squeezed  idly rava combined well, cover and allow it to ferment over night. Batter should be of pouring consistency if needed then add little water.   
Salt to taste
Oil 


popu:
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Onion(medium size) finely chopped 1
Green chilli finely chopped 1-2(adjust to your spice level)
Ginger 1/2inch finely chopped
Finely chopped Curry leaves and coriander leaves 1tsp(optional)



Preparation:
1. Heat oil in a pan add mustard seeds and cumin seeds let them crack then add onion, ginger, green chilli fry for few seconds and remove from the stove.
2. Now add this popu, salt to the batter and mix well.
3. Heat dosa pan/tawa/or non stick pan sprinkle little oil and pour 1/2cup of  batter in the center of the pan and make it as thick dosa(spread it as thick circle).
4. Now pour little oil on top and sides of dosa and cover it and cook on medium flame for not more than 1 minute, remove the lid or until brown spots will appear at bottom or the edges of dosa become brown and flip it by using spatula and cook it for few seconds. 
5. Now remove uttapam  from the pan and do the same process for remaining batter.
6. Serve hot with coconut chutney/ peanut chutney / pickle/ curry leaves powder.

note:
You can also use left over dosa batter/idly batter.
Batter should be little bit sour.
Every time you want to stir the batter while pouring

Beans Fry

ingredeints:
Beans chopped 1/2lb(1" pieces)
Salt to taste
Turmeric powder 1/4tsp
Garlic red chilli powder:
       *Red chilli powder 1tsp
       *Garlic cloves 4
       *Cumin seeds 1/4tsp
          Grind these 3 ingredients as a powder and use. 
popu:
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Garlic cloves 1-2 mushed
Urad dal 1/2 tsp
Channa dal 1/2tsp
Curry leaves 10


Preparation:
1. Cook beans by adding sufficient  water, drain and keep a side.
2. Now heat oil in a pan, add one by one popu items and fry.
3. Add cooked beans fry for few seconds, add salt, turmeric powder stir well, cover with lid and cook on medium flame for 2-3 minutes.
4. Now add chilli powder mix well and fry for 4-5 minutes on low flame, remove form the flame.
5. Serve hot with rasam rice or with sambar rice, or with any dals.

Tomato Rasam

ingredients:

Tomato big chopped 1

Tamarind juice 1/2cup

Curry leaves 2stalks(1+1)

Cumin seeds 1/2tsp

Water 3cup

Salt to taste

Turmeric powder 1/4tsp

Popu:

Oil 1tsp

Mustard seeds 1/2tsp

Red chillies 1 or 2

Cumin seeds 1/2tsp

Pepper powder or whole pepper 1/2 tsp

Curry leaves 5-10

Coriander leaves  2tsp

Preparation:

1. In a bowl take tomato, curry leaves, cumin seeds and make a mushed paste by using your hand(due to this the mixture gets curry leaves flavor).

2. Now take a vessel, heat oil add mustard seeds, cumin seeds let them crack, and pepper, curry leaves, red chillis(tear) fry for few seconds.

3. Now add the tomato mixture, cook it for 2-3 minutes.

4. Add tamarind juice, water, salt, turmeric powder mix well.

5. Now bring it to boil, add coriander leaves remove from the flame.

6. Serve hot with rice and the combination of any fry.

note: if u want any additional flavor then add 1/2- 1tsp rasam powder.

you are using coarse pepper then add at the time of boiling.

you are using whole pepper then add the time of popu.

don't add onion.

Arati vadalu(Plantain channa dal vada)

ingredeints:
Channa dal 1cup(soak 2hrs and grind as a coarse paste)
Plantain(kura arati kaya) 1(cooked and mashed)
Green chilli finely chopped 2
Onion finely chopped 1
Green onions finely chopped 2tsp
Ginger finely chopped 1/2inch
Corriander powder 1/2tsp
Curry leaves finley chopped 2tsp
Salt to taste
Oil for deep frying

Preparation:
1. In a mixing bowl take all the ingredients except oil and mix well without water.
2. Heat oil in a pan, take lemon size ball of the mixture and make it flat in between your palms, drop carefully in hot oil.
3. Each batch you can fry 4-5 depends on your pan size. don't make croud.
4. Fry vada both sides until they reach golden brown color, take vada's out and put it on oil absorbent paper to remove excess oil.
5. Repeat the same process for the rest of the mixture.
6. Serve hot with any chutney or with curry leaves powder.


it's yummy snack at tea time.

  

idly upma

ingredients:
Idlys 4(made into crumbs by using hand)
Turmeric powder 1/4tsp
Salt to taste
Green peas 2tbsp(fresh or frozen)
Carrot grated 2tbsp
Ginger finely chopped or grated 1/2tsp
Green onions 2 finely chopped
 tempering:
Oil 2tsp
Mustard and cumin seeds 1/2tsp
Urad dal and channa dal 1/2tsp
Red chillies 2
Onion 1 chopped finely
Curry leaves 10

Preparation:
1. Heat oil in a pan and add popu/tempering items one by one and fry.
2. Now add Green peas, carrot, green onions and ginger, fry for 2 minutes on low to medium flame or untill peas become tender.
3. Then add salt and turmeric powder mix well.
4. Now add idly crumbs and mix well and check for salt and keep it on flame for 1minute and remove from the stove.
5 Serve hot with curry leaves powder or with chutney.
note: Server immediately after cooking.

Drumstick Onion Curry

ingredients:
Drumsticks 2 or frozen 12 pieces
Onions finely chopped 2 or 2cups
Small red onions(shallot) Frozen 10
Red chilli powder 1tsp
Salt to taste
Turmeric powder 1/4tsp
Tamarind paste 2tsp( or lemon size ball soak and extract pulp)
Water 1/2cup
Popu:
Oil 2tsp
Mustard &Cumin seeds 1/2tsp
Urad dal &channa dal 1/2tsp
Red chillies 2(tear)
Curry leaves 10-15


Preparation:
1. Heat oil in pan and add popu items one by one and fry.
2. Add onions & small red onions(shallot) and fry for 1-2 minutes on low flame.
3. Add Drumstick pieces(Cut into 2") and stir well, cover with lid and allow it to cook on low flame.
4. After 5 minutes add salt, chilli powder, turmeric powder and mix well if needed then add water cover it and cook.
5. Keep strring in between till it done.
6. Now add Tamarind paste and combined well and cook it on low flame for 5 minutes and switch off the stove.
7. Serve hot with Rice. 


Using Pressure Cooker:
1. Heat oil in cooker pan and add popu items one by one and fry.
2. Now add onions Fry for 1-2 minutes, add Drum sticks fry for 1-2 minutes.
3. Add salt, redchilli powder, turmeric powder and tamarind paste and mix well and add water.
4. Now place the lid and whistle, allow it to cook for 2-3 whistles.(depends on the quantity of Curry)
5. Wait for 20 minutes and put curry in serving bowl and serve hot with rice.

Note: Onions gives more taste in this curry, if u want then add more onions.
usually i did't use any curry powder or coriander powder in this curry. i love the traditional smell of drumstick.

Thotakura pulusu koora

ingredients:
Thotakura leaves and stalks 3cups(or one bunch)
Onion small chopped 1
Tomato chopped 1
Green chilli 2
Lemon size tamarind (soaked)
Turmeric powder 1/2tsp
Red chilli powder 1-1 1/2tsp
Salt to taste


Popu:
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2 tsp
Urad dal(Gram dal) 1/2tsp
Channa dal 1/2tsp
Red chilli 2 (tear into pieces)
Hing pinch
Garlic cloves crushed 2-3
Onion small finely chopped 1
Curry leaves 10


Preparation:
1. Wash the thotakura and keep it side.
2. In a vessel take thotakura, onion, tomato, green chillis, tamarind and one cup water, cover with lid and cook on medium flame for 10minutes.
3. Now add salt, Turmeric powder, Red chilli powder if needed then add 1/2 cup water and cook with out lid until thotakura becomes soft.
4. Make it as a mushed course paste by using a spoon.(u can skip this step) 
5. Heat oil in a vessel or pan add mustard seeds, cumin seeds let them crack, add urad dal, channa dal fry until they become red, add red chillis fry for few seconds, add onion, hing, garlic and curry leaves fry for 1-2 minutes.
6. Now add cooked  thotakura mixture to popu and combined well.
7. Keep it on low-medium  flame for 2minutes.
6. Serve hot with rice.

Cucumber chutney(dosakai pachadi)

ingredients:
Indian cucumber chopped 2cups(1+1)
Green chilli 4(adjust to ur spice level)
Salt to taste


popu:
Oil 2tsp
Mustard seeds and cumin seeds 1/2tsp
Urad dal and channa dal 1/2tsp
Red chilli 1
Hing a pinch
Onion small chopped 1
curry leaves 10
Garlic clove 1-2


Preparation:
1. Grind Green chilli and 1cup cucumber along with salt as a thick paste without adding water.
2. Take this mixture in a bowl, add 1cup cucumber cubes to this mixture and mix well.
3. Heat oil in a pan and add one by one all popu items and fry.
4. Now add this popu to the cucumber mixture and mix well.
5. Serve with rice.
note: Check Dosakai(cucumber) is good or bitter.
if it is bitter then don't use.
you don't like seeds then remove. I used 1cup with seeds and 1cup with out seeds.

Chakralu 2(karappusa)

ingredients:
Rice flour 2cups
Besan flour 1cup
Butter melted 1/4cup
Salt to taste
Red chilli powder 1/2tsp
Vammu(ajwain) 1tsp
Cumin seeds(jeera) 1tsp
Oil for deep frying

Preparation:
1. In a mixing bowl add all the ingredients expcept oil and mix well.
2. Mix well and make a soft dough adding sufficient water.
3. Heat oil in a  pan for deep frying, take small amount of dough and place it in chakrala press (muruku maker) and press the dough(chakralu) in hot oil on medium flame by rotating your hand on circular motion.

4. Fry chakralu on both sides till they get golden color.
5. Do the same process for remaining dough.
6. Cool completely and store in a air tight container.

Shrimp Curry

Ingredients:
Shrimp 1lb
Onion finely chopped 1
Tomato finely chopped 1
Red chilli powder 1tsp
Salt to taste
Turmeric powder 1/4tsp
Dry coconut Powder 2-3 tsp
Ginger-Garlic paste 1tsp
Cilantro finely chopped 1-2tsp
Oil 3tsp
Water 1/2cup
Cloves 3
Cinnamon 1/2inch
Garam Masala powder 1/2tsp


Preparation:
1. Heat oil in a pan or vessel, fry cinnamon and cloves.
2. Add onion and fry until golden yellow color, add Ginger-Garlic paste and fry for 1-2 minutes.
3. Add tomato to that onion mixture and fry for few seconds, place the lid and cook for 1-2 minutes, stir in between.
4. Now add Shrimp and combined well with onion-tomato mixture and cover it and keep the stove on medium to low flame for 3-4minutes, stir occasionally.
5. Shrimp releases some water if not then add 1/2cup water and add salt, red chilli powder, turmeric powder mix well and cover it and cook for 4minutes.
6. Now add Garam masala powder, Dry coconut and stir well and keep it on low flame for 2-3minutes add cilantro mix well and remove from the flame.
7. Serve hot with Rice or with any special rice. 

Menthi kura pappu(Green gram dal with Methi)

ingredients:
Pesalu(Green Gram Dal) 1cup
Methi leaves 2cups
Tomato 1
Onion small 1
tamarind small lemon size bal
Green chilli 4-5(Adjust to ur spice level)
Salt to taste
Turmeric Powder 1/4tsp
water 2 1/2cup


Popu:
Oil 2tsp
Mustard Seeds 1/2tsp
Cumin seeds 1/2tsp
Urad dal 1/2tsp
Channa dal 1/2tsp
Garlic cloves 2(chopped/ mushed)
Onion small chopped 1
Hing 
Curry leaves 10


Preparation:
1. Wash Pesara pappu and pressure cook the pappu along with Tomato,Onion, green chilli, methi leaves,water and tamarind.
2.Wait for 1/2hour, remove the whistle, add salt, turmeric powder and grind Pappu as a coarse paste(don't Grind as a full soft paste).
3. In a vessel heat oil and add popu items one by one and fry.
4. Add the dal paste to the popu and keep it on medium flame for 5 minutes(Stir in between), remove from the flame.
5.Serve hot with rice or with roti or chapathi..

Tomato Bath

ingredients:

Rava/Sooji  1cup

Tomato Chopped 2(ripe)

Water 2cups

Onion chopped 1

Green chilli chopped 2

Ginger finely chopped 1inch

Salt to taste
Turmeric powder 1/4tsp

seasoning:

Oil 2tsp

Mustard Seeds 1/2tsp

Cumin seeds 1/2tsp

Urad dal 1/2tsp

Channa dal 1/2tsp

Curry leaves 10

Preparation:

1. Roast rava till raw smell is lost, and keep aside.

2. Heat Oil in a pan and add the seasoning items one by one and fry.

3. Add onion, green chilli, ginger fry till onion become soft.

4. Now add Tomato fry for 1-2 minutes, add water, turmeric powder and salt.

5. Once water starts boiling.. then add rava slowly, stir continuously without forming lumps..

6. If lumps are formed then stir continuously to clear the lumps, Cook it on medium flame for 10minutes, remove from the flame.

7. Serve hot with any pickle.