Gongura Pachadi(Gongura Chutney)

ingredients:
          Oil 2tsp
          Gongura leaves 3cups(one bunch)
          Red chilli 8-10(Adjust to your spice level)
          Cumin seeds 2tsp
          Garlic Cloves 2
Popu: 
           Oil 2tsp
           Cumin seeds 1/2tsp
           Urad dal &Channa dal 1/2tsp
           Onion finely chopped small 1
           Mushed garlic 1clove
           Curry leaves 10   


Preparation:
1. Wash gongura and leave it for 1/2hr or drain water completely.
2. Now heat 2tsp oil in a pan and add gongura and fry it for 15 minutes(not less than 15minutes depends on the quantity of gongura and it may vary) on medium to low flame, remove from the flame.
3. In the same pan fry red chilli, cumin seeds and garlic.
4. Cool these fried ingredients and first grind red chilli, salt, cumin seeds, garlic as a powder, then add fried gongura and grind  as a coarse paste.
5. heat oil in a pan add cumin seeds fry for few seconds, add urad dal, channa dal fry for few seconds, add finely chopped onion, mushed garlic cloves and curry leaves.
6. Fry for few seconds and add this popu to pachadi and mix well.
 Serve with rice and ghee.

  
note:  Don't add  water while grinding.
         You can also do like this, while grinding add chopped onion and just grind it for few seconds(in this way you can skip popu). 
           

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.