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. 

Okra Curry(Bendakaya koora)

ingredients:

Benda kayalu(Okra) 1/2lb

       Wash and Cut into 1/2"-1" size pieces

Tomato Finely chopped 1

Onion Finely chopped 1

Dry coconut Powder 2tsp

Tamarind extract 2tsp

Salt to taste

Turmeric powder 1/4tsp

Red chilli powder 1tsp(Adjust to spice level)

Coriander leaves finely chopped 2tsp(optional)

Popu:

Oil 2tsp

Mustard seeds, cumin seeds 1/2tsp

Urad dal 1/2tsp

Channa dal 1/2tsp

Curry leaves 10

Preparation:

1. Heat oil in a pan or vessel add popu items one by one and fry.

2. Now add Onion and fry for 2 minutes, add tomato mix well and keep the lid.

3. After one minute remove lid, add Benda kaya(okra)fry for one minute, add salt, turmeric powder, and red chilli powder mix well.

4. Cover and cook it on medium flame for 5 minutes. Do not add water.

5. Now add Tamarind extract mix well and cook it on medium flame and stir occasionally(if needed then add 1/2cup water) till okra becomes soft.

6. Finally add Dry coconut powder and mix well and check for salt and chilli powder after 1minute remove from stove.

7. Serve hot with rice.

Borugula Pulihora(Puffed Rice Pulihora)

ingredients:

Puffed Rice(Borugulu/Maramaralu) 5cups

Tamarind small lemon size (soak and extract the juice)

Salt to taste

Turmeric powder 1/4tsp

Onion small finely chopped 1(optional)

Green chilli chopped 2-3

Mustard seeds 1/2tsp

Cumin seeds 1/2tsp

Urad dal 1/2tsp

Channa dal 1/2tsp

Hing pinch

Curry leaves 10

Oil 2-3tsp

Preparation:

1. Soak the puffed rice in water for 2-5minutes and drain it to remove excess water keep aside.

2. Heat oil in a wide pan and add mustard seeds, cumin seeds fry for few seconds, add urad dal, channa dal fry till they get red color.

3. Add onion, green chilli, curry leaves and hing fry for 1-2minute.

4. Now add tamarind extract, salt, turmeric powder and mix well, fry the mixture till oil comes out.

5. Now add soaked puffed rice(maramaralu) mix well,cook it on medium flame for 2 minutes and remove from the stove.

6. Serve hot.

note: If u want add fried peanuts.

Peanut-Coconut Chutney

ingredients:

Peanuts 1/2cup

Grated raw coconut 1cup

Red chilli 8-10(adjust to your spice level)

Tamarind soaked 2" piece

Cumin seeds 1/2tsp

Salt to taste

Oil 1/2-1tsp

Popu:

Oil 2tsp

Mustard seeds 1/2tsp

Cumin seeds 1/2tsp

Urad dal 1/4tsp

Channa dal 1/4tsp

Hing pinch

Curry leaves 10

Preparation:

1. Heat oil in a pan fry peanuts(verusenaga pappu) for 2-3 minutes on medium flame keep aside.

2. Same pan fry red chilli, cumin seeds and add coconut fry for few seconds switch off the stove.

3. Cool these ingredients and grind as a coarse paste by adding soaked tamarind and salt(use less amount of water while grinding).

4. Now heat oil in a pan fry popu items one by one.

5. Now add this popu to chutney and mix well.

6. Serve with rice and ghee.