Capsicum Puffed Rice

ingredients:

Puffed rice 3cups

Onion finely chopped 1

Tomato finely chopped 1

Ginger garlic paste 1/2tsp

Green chilli finely chopped 2-3

Capsicum chopped 1/2cup

Green onions chopped 2

Coriander leaves chopped 2tbsp

Salt to taste

Turmeric powder pinch 

Popu:

Oil 3tsp

Mustard seeds 1/2tsp

Cumin seeds 1/2tsp

Channa dal, urad dal 1/2tsp(optional)

Hing pinch

 

Preparation:

1. Wash and soak puffed rice for 3-5minutes and drain the water, keep aside.

2. Heat oil in a pan add popu items one by one and fry.

3. Now add chopped onions fry for 30 seconds, add ginger-garlic paste mix well and fry till it leaves oil.

4. Now add Tomato mix well and fry for 1 minute.

5. Add Green chilli, capsicum, green onion mix well.

6. Add salt, turmeric powder mix well and fry for 2-3 minutes keep the stove on medium flame.

7. Now add puffed rice mix well, add coriander leaves keep it on low flame for 2 more minutes remove from the flame. 

Serve hot( sprinkle some lemon juice on top).

you can serve this as break-fast or evening time refreshment.

note:
if you want add garam masala powder also it gives nice flavor to your puffed rice.

Spicy Coconut Powder(Kobbari karam)

ingredients:

Dry coconut (sliced)1cup

Garlic cloves 6-8

Red chilli's 5(adjust to spice level)

Salt to taste

Preparation:

1. Dry roast red chillis for a minute until they become crisp(you can use oil 1/2tsp for frying).

2. Grind red chilli with salt as a powder.

3. Now add sliced dry coconut, garlic cloves grind as a coarse powder, do not make it as fine powder.

4. Store it in air tight container.

• Serve it with hot rice with ghee.
• You can also serve with idly/dosa.
• You can even use it in vegetable stir fries.

Curd Rice(Yogurt Rice)

ingredients:

Cooked rice 2cups

Curd/yogurt 2cups

Green chilli finely chopped 4(adjust to spice level)

Salt to taste

Coriander leaves finely chopped 1tbsp

Raw coconut grinded 1/2cup

Popu:

Oil 3tsp

Mustard seeds 1tsp

Jeera/cumin seeds 1tsp

Hing pinch

Curry leaves 15-20

Preparation:

1. In a bowl mix rice and curd by adding some water.

2. Now add salt, green chilli, coriander leaves and raw coconut paste mix well with rice.

3. Heat oil in a pan add popu items one by one and fry.

4. Now add this popu to the curd rice and mix well.

5. Curd rice is ready.....Serve with  pickle.

Minapa Garelu/vada

ingredients:

Minapa pappu/Urad dal 2cup

Green chilli finely chopped 3

Onion chopped 1

Cumin seeds/jeera 1/2tsp

Salt to taste

Curry leaves 15

Cilantro/Coriander leaves finely chopped 2tsp
Ginger finely chopped 1/2tsp

Oil for deep frying

Preparation:

1. Wash and soak urad dal for 3-4 hours, drain the water, grind as a thick paste by adding salt, don't add water while grinding.

2. Now add finely chopped onion, green chilli, curry leaves, coriander leaves, cumin seeds, ginger mix well keep aside.
3. Now heat sufficient oil in a pan for deep fry.
4. Take a small ball size urad dal mixture and place it on wet plastic sheet, flatten it as a circle shape, make a hole in the middle with your finger.
5. Now carefully lift it and drop vada in hot oil, fry vada until golden color, remove from flame(for each batch you can fry 4 vada depends on pan size).
6. Serve hot with coconut chutney.



Minapa garelu with chicken curry is the best combination.....

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.