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Aloo Fry / Bangaladumpa Vepudu

                                         

Ingredients :

• 1/4 kg Bangaladumpalu / Potatoes
• 1 pinch Turmeric powder
• 1 sp Red Chilli powder
• Salt to taste
• Curry leaves
• 4 sp Oil

Method :

• Wash and cut potatoes (with skin) into small pieces & keep in a strainer.
• Add turmeric powder, salt to aloo pieces & mix well.
• Keep half an hour and press lightly to remove the water.
• Heat oil in khadai add potato pieces and fry on low flame.
• Keep stirring in between, when the fry is 3/4 done.
• Add red chilli powder, curry leaves and fry for 2 to 3 mins.
• Turn off the flame & transfer into a serving bowl.
• Aloo fry is ready to serve.
• Serve with sambar or rasam

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Cracked Wheat Laddu / Godhuma Ravva Laddu

                                    

Ingredients :

• 1 Cup Cracked Wheat / Godhuma Ravva
• 1/2 Cup Sugar
• 2 Elaichi
• 5 sp Ghee

Preparation :

• Grind sugar with eaichi into a fine powder & keep aside.
• Heat 1sp ghee in pan on medium heat add wheat ravva and fry.
• Roast the wheat ravva until golden brown in colour & turn off the flame.
• Let it cool and grind them into a fine powder.
• Remove the wheat ravva powder into a mixing bowl.
• Add sugar and remaining ghee & mix well.
• Take small portion of the mixture and shape into a ball.
• Cracked wheat laddu is ready to eat. 

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Cabbage, Onion & Tomato Masala Curry

                           

Ingredients :

• 2 Cups Chopped Cabbage
• 2 Onion Chopped
• 2 Tomatoes Chopped
• 4 Green Chillies Chopped
• 1' Ginger Chopped
• 1 pinch Turmeric Powder
• 1 sp Coriander Powder
• 1/4 sp Garam Masala
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1/2 sp Chana dal
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Wash and cut cabbage into small pieces.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• When they splutter add ginger, green chilli pieces, curry leaves and stir.
• Add onions and fry for 2mins, next add tomatoes and stir.
• Now add cabbage, turmeric powder, salt and stir well.
• Sprinkle little water, cover and cook until its done.
• Add coriander powder, garam masala and stir well.
• Cook for another 2mins and turn off the flame & transfer into a serving bowl.
• Cabbage, onion, tomato masala curry is ready to serve, serve with rice or roties.

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Dosakaya Pachadi / Yellow Cucumber Chutney

                                     

Ingredients :

• 1 nos Dosakaya
• 1 sp Urad Dal
• 1/4 sp Methi Seeds
• 1/4 sp Cumin Seeds
• 3/4 sp Mustard Seeds
• 4 Green Chillies
• 4 Red Chillies
• 1 pinch Hingu
• 1 sp Tamarind Pulp
• 1 pinch Turmeric Powder
• 1 Red Chilli crocked
• Curry Leaves
• Salt to taste
• 3 sp Oil

Method :

• Wash, peel and cut dosakaya into small pieces.
• Heat 2 sp oil in a pan add  urad dal, methi, cumin, 1/2 sp mustard seeds, red chilli & fry.
• Let it cool for some time and grind along with salt, tamarind, turmeric powder & green chillies.
• Remove from the jar & add to the dosakaya pieces, don't grind dosakaya mukkalu.
• Heat 1sp oil in a pan add 1/4 sp mustard seeds, red chilli, hingu, curry leaves & fry.
• Now add this popu to ground chutney & mix well.
• Dosakaya pachadi is ready to serve.
• Serve with hot rice & ghee.   

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Aloo / Bangaladumpa Pulao

                                     

Ingredients :

• 2 Cups Rice
• 2 Big Size Potatoes
• 2 Onion chopped
• 4 Green Chillies chopped
• 1 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• 1/2 sp Garam Masala
• 1 sp Ginger Garlic Paste
• 4 Cups Water
• 2 sp Curd
• Salt to taste
• 4 sp Oil
• Curry Leaves
• Coriander Leaves

Method :

• Wash, peel and cut potatoes into small pieces.Wash rice and keep aside.
• Heat oil in a pan add onion, green chilli pieces, curry leaves and fry for 2 or 3 mins.
• Add ginger garlic paste, turmeric, red chilli powder & fry for 2 mins.
• Now add aloo pieces, curd, garam masala & fry couple of mints.
• Add rice and stir well, fry for 2 mins, then add water & salt.
• Transfer into a pressure cooker bowl or a rice cooker bowl.
• Once the rice is cooked remove from the flame & transfer into a serving bowl.
• Finally garnish with coriander leaves. Aloo palao is ready to serve.
• Serve hot with curd or curd chutney.  

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Bitter Gourd & Onion Curry / Kakarakaya Bellam Koora

                                

Ingredients : 

• 1/4 kg Bitter Gourd / Kakarakayalu
• 2 Onion chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2 sp Grated Jaggery
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and cut kakarakayalu into round pieces.
• Cook with salt and turmeric powder & strain them.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Then add curry leaves, onion pieces & fry until the onions are soft.
• Add cooked bitter gourd pieces, red chilli powder and stir well.
• Now add jaggery and mix well, cook for additional 3 to 4 minutes & remove from flame.
• Kakarakaya bellam koora is ready to serve.
• Serve with hot white rice.

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Bread Rolls With Alachandalu / Lobia

                                               

Ingredients :

• 8 Bread Slices
• 1 Cup Alachandalu / Bobbarlu
• 1 Onion Finely chopped   
• 2 Green Chillies chopped
• 1 sp Ginger Garlic Paste
• 1 sp Coriander Powder
• 1/2 sp Garam Masala
• 1 pinch Turmeric Powder
• 1/2 sp Cumin Seeds
• Chopped Coriander Leaves
• Chopped Curry Leaves
• Salt to taste
• Oil for deep fry

Preparation of stuffing :

• Soak lobia over night or atleast for 4 or 5 hours & drain them.
• Grind lobia into a coarse paste and keep aside.
• Heat 2sp oil in a pan add cumin seeds and fry for 1min.
• Add onion, green chillies, curry leaves & fry till the onions are soft.
• Add ginger garlic paste & fry, then add ground alachandala paste.
• Add turmeric powder, salt, red chilli powder, coriander powder and stir well.
• Cook on low flame for 5 to 6 mins, then add garam masala, chopped coriander leaves.
• Remove from flame and let it cool. Now the stuffing is ready.

Preparation of Bread Rolls :

• Cut all 4 edges of bread slices and keep them ready.
• Take water in a bowl, dip the bread slice in water & quickly take out and squeeze with the help of your plams
• Now place the stuffing in the middle of the bread slice.
• Now gently cover the stuffing & make a ball or roll.
• Dip each of the slice in water and drain them.
• Repeat the process for all the remaining slices & rest for some time.
• Heat oil in a pan and fry them on medium flame until it's light brown in color.
• Drain them on a paper towel and serve it hot with tomato sauce.

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Aloo & Chikkudukaya Fry / Indian Broad Beans & Potato Fry

                               

Ingredients :

• 1 Cup Chikkudukayala Pieces
• 1 Cup Potato Pieces
• 4 Garlic cloves chopped
• 1 pinch Turmeric Powder
• 3 Green Chillies chopped
• 1 sp Red Chilli Powder (If required)
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Chana dal
• 1/2 sp Urad dal
• 1 Red Chilli crocked
• Curry leaves
• Coriander Leaves

Preparation :

• Wash & tear chikkudukayalu each into 4 or 5 pieces.
• wash aloo remove the skin and cut into small pieces.
• Cook aloo & chikkudukayalu along with turmeric powder and salt.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• When they splutter add chopped garlic, curry leaves, green chillies & onions.
• Fry the chopped onions and garlic until translucent.
• Now add the cooked aloo, chikkudukaya pieces & stir well.
• Cover and cook for 5 mins on low flame & turn off the heat.
• Transfer into a serving bowl, chikkudukaya, aloo curry is ready to serve.
• serve with steamed white rice.

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Avisa leaves / Avisaku Podi Kura

                                         

Ingredients :

• 2 bunches Avisaku
• 1/4 cup Toor Dal / Kandi Pappu
• 1 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Remove the avisa leaves from the stems, clean & wash.
• Cook the leaves along with turmeric powder & enough salt.
• Let it cool some time & squeeze the leaves and keep aside.
• Wash and half cook toor dal and strain.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• Add curry leaves, cooked avisaku, cooked toor dal & fry.
• Add red chilli powder and stir well, fry for 4 or 5 mins on low flame.
• After 5 mins remove from the flame & transfer into a serving bowl.
• Avisaku, kandi pappu podi kura is ready to serve.
• Serve with rice along with rasam or sambar. 

                                                           

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Thotakura Pachadi With Pandu Mirapakayala Pachadi

                   

Ingredients :

• 2 cups chopped Thotakura / Amarnath leaves
• 2 sp Pandu Mirapakayala Pachadi
• 1 Onion chopped
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad dal
• 3 sp Oil

For Popu :

• 1/4 sp Mustard Seeds
• 1/4 sp Urad Dal
• 1 crocked Red Chilli
• Curry leaves
• 2 sp Oil

Method :

• Heat oil in a pan add chana dal, urad dal, mustard seeds and fry for 2mins.
• When they splutter remove from the pan and fry chopped thotakura in the same pan.
• Fry them until the leaves are soft, remove from the pan and let it cool.
• Grind fried popu & thotakura, next add pandu mirapakayala pachadi.
• If required add little water, don't add too much of water.
• Lastly add chopped onion & grind slightly and remove from the jar.
• Heat 2sp oil in a pan add popu and fry, next add to ground chutney & mix well. 
• Thotakura  pachadi with pandla karam is ready to serve.
• Serve with hot rice along with ghee. 

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Poha With Tomato Puree

                                     

Ingredients :

• 1 cup Atukulu / Thik Poha / Dampudu Atukulu
• 1/2 Cup Tomato Puree
• 1 Onion chopped
• 1 Green Chilli chopped
• 1 pinch Turmeric powder
• 1/2sp Ginger Garlic Paste
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/4 sp Cumin seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 2 sp Peanuts
• Curry leaves
• 2 sp Oil

Method :

• Wash and soak atukulu for 10 mins to make it soft, drain and keep aside.
• Grind 2 tomatoes into puree, dry roast peanuts & remove the skin.
• Heat oil in pan add popu ingredients & fry for 2 or 3 mins.
• Add onion, green chilli pieces, curry leaves, saute onions.
• Add ginger garlic paste & fry for 1min, and then add tomato puree & stir well.
• Add salt, turmeric powder and cook for few minutes on low flame
• After that add poha & stir, cover with lid, cook on low flame.
• Finally tansfer into a serving bowl. Poha with tomato puree is ready to eat.

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Bangalore Vankaya Dal / Seema Vankaya Pappu

                                       

Ingredients :

• 1 cup Toor Dal
• 1 Seema Vankaya
• 1 Onion chopped
• 1 Tomato
• 2 Green Chilli chopped
• 1 pinch Turmeric powder
• 1 sp Red Chilli powder
• 1/2 sp Tamarind pulp
• 1 pinch Hing
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Cumin seeds
• 1 Red Chilli crocked
• 2 sp Oil
• Curry leaves

Preparation :

• Wash, peel and cut chow chow into small pieces.
• Pressure cook dal, bangalore vankaya pieces, green chilli, onion & tomato.
• Let the cooker cool, remove the lid and mash it.
• Heat oil in a pan add mustard, cumin seeds, hing & crocked red chilli.
• When they splutter add curry leaves, tamarind pulp & mashed dal mix.
• Add turmeric, red chilli powder, salt and stir well.
• Let it cook for 5mins on medium flame. After cook transfer into a serving bowl.
• Seema vankaya pappu is ready to serve. Serve with rice or roties.

  

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Sorakaya Pindi Miriam / Bottle Gourd Pepper Stew

                                        

Ingredients : 

• 1/2 cup Toor Dal / Kandi Pappu
• 1 cup Sorakaya / Bottle Gourd Pieces
• 1 pinch Turmeric Powder
• Salt to taste

For Paste :

• 1/2 sp Chana dal
• 1/2 sp Urad dal
• 1/2 sp Coriander seeds
• 1/4 sp Pepper corn
• 2 sp Grated Coconut
• 1'' Tamarind Flake
• 1/2 sp Rice
• 2 red Chillies
• 1 sp Oil

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1/4 sp Cumin seeds
• 1 pinch Hingh
• Curry leaves
• 2 sp Oil

Preparation :

• Pressure cook toor dal & sorakaya pieces upto 3 whistles.
• Heat oil in a pan add paste ingredients( except coconut) and fry till it turns into brown color.
• Grind along with coconut into a fine paste by adding little water.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves, cooked dal, turmeric powder & salt.
• Add ground paste to the dal mixture, cook on low flame for few mints.
• If the consistency is too thick add some water, if it is too watery let it cook for couple of mins.
• Turn off heat  and transfer into a serving bowl.
• Serve it with rice or with chapathi.

                                        



  

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Halwa With Cracked Wheat & Wheat Flour

                                   

Ingredients :

• 1 cup Cracked Wheat / Goduma Ravva
• 1/4 cup Wheat Flour / Goduma Pindi
• 11/4 cup  grated Jaggery
• 1 pinch Elaichi powder
• 1/4 cup Ghee
• 6 cups Water
• few Cashews & Raisins

Method :

• Heat 2 sp ghee in a pan fry cashews, raisins & remove from ghee & keep aside.
• Add wheat ravva to the same pan & fry till good aroma, remove from the pan.
• Add 2 sp ghee to the same pan add wheat flour and fry for 2-3 mins, till good aroma.
• Boil 6 cups water in a bowl add wheat ravva & cook.
• When it 3/4 th done add wheat flour & stir well, cook for couple of minutes.
• After that add jaggery, elaichi powder & stir continuously.
• Add remaing ghee & continue to cook on low flame.
• When the halwa is ready & turn off the flame.
• Transfer into a serving dish, garnish with cashews & raisins.
• Wheat rava & wheat flour halwa is ready to serve
• Serve hot or cool.

                    

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Tambakaya Kura

                                  

Ingredients :

• 2 nos Tambakayalu
• 1 pinch Turmeric Powder
• 2 sp Roasted Chanadal / Putnala Pappu
• 1/2 sp Red Chilli Powder
• 1 sp  Dry Grated Coconut
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1 Red Chilli crocked
• 2 sp Oil

Preparation :

• Wash and cut tambakayalu into small pieces.
• Pressure cook tambakaya pieces with enough salt & turmeric powder.
• Grind putnala pappu, coconut powder & red chilli powder into a fine powder.
• Heat oil in a khadai & add popu ingredients for fry.
• Whey they splutter add curry leaves, cooked tambakaya pieces & stir well.
• Add ground putnala powder & stir well, cook on low flame for 5mins with lid.
• Remove from the flame & transfer into a serving bowl.
• Tambakaya kura is ready to serve.
• Serve with white rice.

                                              Tambakayalu  

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Chukka Kura Pappu / Sorrel Spinach Dal

                                            

Ingredients :

• 1 small cup Toor Dal / Kandi pappu
• 2 cups chopped Chukka Kura Leaves
• 2 Green Chillies slit length wise
• 1 Onion chopped
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/4 sp Cumin seeds
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Method :

• Clean, wash & cut chukka kura into small pieces.
• Pressure cook toor dal, chukka kura, onion, green chille pieces & tomato.
• Let the cooker cool, remove the lid & mash the dal mix.
• Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1 min.
• When they fry add curry leaves, dal mix & stir well.
• Add red chilli, turmeric powder, salt and mix well.
• Let it cook for 5mins on low flame.
• Turn off heat & transfer into a serving bowl.
• Chukka kura pappu is ready to eat.
• Serve with white rice or roties.

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Carrot Fry With Coconut & Green Chilli Powder

                                     

Ingredients :

• 1/4 kg Carrot
• tender Coconut Small Piece
• 1 pinch Turmeric powder
• 2 Green Chillies
• Salt to taste

For Popu 

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1 Red Chilli crocked
• 2 sp Oil
• Curry leaves

Preparation :

• Wash, peel  & cut carrots into small pieces & cook along with turmeric and salt.
• Grind coconut & green chillies into powder, not paste (with out water).
• Heat oil in fry pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves & cooked carrot pieces & stir well.
• Add ground coconut mixture and mix well.
• Continue to cook on low flame with cover, after that the curry gets well coated with this mixture.
• After 2mis turn off the flame & transfer into a serving bowl.
• Carrot fry with coconut & green chilli powder is ready to serve
• Serve with hot white rice or roties.

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Chutney With Bottle Gourd Seeds & Inner Flesh

                                 

Ingredients :

• 2 cups Sorakaya Inner Flesh & Seeds
• 1/2 Lime Size Tamarind
• 1 pinch Turmeric powder
• 4 Green Chillies
• Salt to taste

for Popu :

• 1/2 sp Coriander seeds
• 3/4 sp Mustard seeds
• 1/4 sp Methi seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 3 Red Chillies
• 1 pinch Hing
• 5 sp Oil
• Curry Leaves

Method :

• Wash and soak tamarind in little water & keep aside.
• Heat 2 sp oil in a pan add popu ingredients and fry.
• When they fry, remove from the pan.
• Add 2 sp oil in the same pan add bottle gourd flesh, seeds & green chillies.
• Fry them until the pieces are soft, then remove from the heat & let it cool.
• Grind popu, green chillies, turmeric powder, salt, & tamarind, if required add little water.  
• Next add bottle gourd pieces & grind slightly.
• Heat 1sp oil add 1/4sp mustard seeds, curry leaves and fry.
• When they splutter, add popu to ground chutney.
• Sorakaya seeds pachadi is ready to serve.
• Serve with rice or dosa or roti.  

                                       

                                     

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Wheat Flour Laddu / Goduma Pindi Laddu

                                   

Ingredients :

• 1 cup Wheat Flour
• 3/4 cup Sugar
• 3 Elaichi
• 4 tbsp Ghee

Preparation :

• Grind sugar with elachi into a fine powder & keep aside.
• Heat 2 tbsp ghee in a pan add wheat flour and fry.
• Fry the flour until  light brown color & good aroma.
• Let it cool & add sugar powder and mix well.
• Heat remaining ghee & add to the mixture and mix well with hand.
• Take small portion of the mixture & shape into a ball.
• Wheat flour laddus are ready to eat.
• Store in an airtight container.  

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Amaranath / Totakura Leaves Pulusu Kura With Tamarind Pulp

                                 

Ingredients :

• 2 cups Amarnath Leaves / Totakura Leaves
• 2 Onion chopped
• 2 Green Chillies chopped 
• 1 pinch Turmeric powder
• 1sp Red Chilli powder
• 2 sp Tamarind Pulp
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Chanadal
• 1/2 sp Uradal
• 1/4 sp Cumin seeds
• 1 Red Chilli crocked
• 2 sp oil

Preparation :

• Clean wash and chopped totakura leaves and keep aside.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When they splutter add onions, curry leaves & green chillies and fry for 2mins. 
• Add chapped totakura, turmaric powder & mix well.
• Add salt,tamarind pulp, red chilli powder & add little water, stir well and cover it to cook.
• Cook for 10mins on low flame, if the curry is liquid add 1/2sp rice flour.
• When the curry is done, turn off the flame & transfer into a serving bowl.
• Serve with rice or roties.

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Bottle Gourd & Moong Dal Fry With Coconut

                         
Ingredients :

• 2 cups Bottle Gourd / Sorakaya Pieces
• 1/4 cup Moong Dal / Pesara Pappu
• 1 pinch Turmeric powder
• Few fresh Coconut Pieces
• 3 Green Chillies
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and half cook pesara pappu and strain & keep aside.
• Grind coconut and green chillies into a powder not paste(with out water).
• Wash, peel sorakaya & cut into small pieces.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• When they splutter add curry leaves, bottle gourd pieces and stir.
• Add turmeric powder, salt & mix well.
• Sprinkle little water, cook on low flame with cover. 
• When the curry is done add cooked dal and stir, fry for 2mins.
• After that add ground coconut mixture and stir well.
• All the curry gets well coated with the coconut mixture.
• Continue to cook on low flame for 3-4 mins.
• Sorakaya, pesara pappu fry is ready to serve.
• Serve with hot white rice.

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Ridge Gourd / Birakaya Mudda Pulusu

                                 

Ingredients :

• 2 nos Ridge Gourd / Birakayalu
• 2 Onion chopped
• 2 Tomatoes chopped
• 4 Green Chillies chopped
• 2" Tamarind Flake
• 1 pinch Turmeric powder
• 1 sp Red Chilli powder
• 1 sp grated Jaggery / Sugar (If required)
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/4 sp Cumin seeds
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Wash, peel and cut ridge gourd into small pieces.
• Pressure cook ridge gourd pieces, onion, green chillies, tomato & tamarind.
• Let it cool and mash it.
• Heat oil in a pan add popu, when they splutter add curry leaves & cooked ridge gourd mixture.
• Add turmeric, red chilli powder, salt, jaggery & stir well.
• Cook for additional  5 to 6 mins & transfer into a serving bowl.
• Ridge gourd mudda pulusu is ready to serve.
• Serve with rice or chapati   

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