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.