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.

Egg Fry

ingredients:
Eggs 4(boiled and peel off)
Oil 3tsp
Cumins seeds 1/4tsp
Salt to taste
Chilli powder 1/2-1 tsp
          (Red Chilli powder 1tsp
          Garlic 2cloves
          Cumin seeds 1/4tsp
                  Grind these 3 ingredients as a powder and use it as chilli powder).


Preparation:
1. Take boiled eggs and peel the skin and cut into halves, keep aside.
2. Heat oil in a pan and add cumin seeds, fry for few seconds, add eggs.
3. Fry eggs on both sides for 1-2minutes and sprinkle salt and chilli powder (grinded powder) mix well.
4. Keep the stove on medium flame and fry for 2-3 minutes remove from flame.
5. Serve hot with rice-sambar.

Ridge gourd curry(Beerakaya koora)

ingredients:
Rigde gourd cut in to small pieces 2cup
Salt to taste
Turmeric powder pinch
Popu:
Oil 2tsp
Mustard and cumin seeds 1/2tsp
Urad dal and channa dal 1/2tsp
Red chilli 2
Curry leaves 5-10


Preparation:
1. Heat oil in a pan or vessel add one by one popu items and fry.
2. Now add beerakaya (ridge gourd) pieces and fry for 1minute and keep the stove on medium flame.
3. Add Salt and turmeric powder mix well, cover and cook for 2-3 minutes.
4. Ridge gourd releases some water, cook in its own water, stir well and keep the lid.
5. Cook till ridge gourd becomes soft stir occasionally.
6. Remove from the flame and serve hot with rice or with chapati.


note: do not add water and chilli powder in this recipe.
enjoy the original flavor of ridge gourd.....

Minapachadi(Urad dal chutney)

ingredients:
Urad dal/ minapappu 1/2cup
Tamarind soaked grape size ball
Green chilli 5-6(adjust to your spice level)
Garlic cloves 2
Popu/tempering:
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Channadal and urad dal 1/2tsp
Curry leaves 10

Preparation:
1. Heat 1tsp oil in a pan fry urad dal till they get light red color or till you get good aroma, do not over fry remove from the pan keep aside.
2. Same pan fry green chilli, garlic by adding little oil and keep aside.
3. Cool these ingredients, Grind dal+green chilli+garlic+tamarind soaked+salt as a paste by adding water.
4. Now heat 2tsp oil in a pan add popu items one by one and fry. 
5. Now add this popu to pachadi and mix well.
6. Serve with rice and ghee.

Gunta ponganalu/Punugulu/Paniyaram

ingredients:
for batter:
Rice 1cup
Urad dal/Black gram dal/ minapappu 1/2cup
                     Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs.
note: Left over dosa batter is great for this ponganalu. it should be little sour.


Onion finely chopped 1
Green chilli finely chopped 3
Curry leaves finely chopped 10
Ginger finely chopped 1/2inch piece
Salt to taste
Turmeric powder 1/2-1tsp
Cumin seeds 1/2tsp
Soaked channa dal 2tbsp(soak for 2hrs)
Oil


Preparation:
1. Take a Bowl and mix all the ingredient except oil, mix well, now your batter is ready.
2. To prepare this ponganalu you need ponganalu pan.

3. Place the pan on stove and keep it medium to high flame and put oil in each impression.
4. when the skillet is hot then take a spoon or small laddle full of batter and fill the impressions with ponganalu batter keep the stove on medium flame.

5. Cover and cook for 2 minutes remove lid sprinkle little oil on top of ponganalu and cook on medium flame for some time or brown spots appear at the edges.

6. Gently lift ponganalu with spoon/ponganalu lifter/ fork, they cooked completely then should come out easily with out sticking to the pan. Otherwise cook some more time.

7. turn/flip each one and cook for 2minutes and take out from the pan, completely cooked then should come out easily.

8. Again Pour/season with oil and do the next batch by following the same steps.
9. Serve hot with peanut chutney or with curry leaves powder/ coriander spice powder