Brinjal / Vankaya Minapa Vadiyala Pulusu

Ingredients :

• 4 no Vankayalu / Brinjal
• 1 small cup Minapa Vadiyalu
• 1/2 lime size Tamarind
• 2 or 3 sp grated Jaggery
• 1 Onion finely chopped
• 2 Green Chillies chopped
• 1 pinch Turmeric powder
• 1 sp Red Chilli Powder
• Oil deep fry for Vadiyalau
• Salt to taste

Preparation :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 1 pinch Inguva
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

preparation :

• Soak tamarind in one cup of water for few mins and squeeze out the juice.
• Deep fry minapa vadiyalu in hot oil and keep it aside.
• Heat 2 sp oil in a sauce pan add brinjals and stir, cover and cook.
• Stirring in between until the brinjals are soft, let it cool completely.
• Remove the skin and place the flesh in a bowl and mash it.
• Add chopped onion, green chillies, tamarind juice, jaggery & mix well.
• Add salt, turmeric powder, red chilli powder, fried minapa vadiyalu & mix it well.
• Heat oil in a frying pan add popu ingredients and fry.
• Once done add it to brinjal mixture and mix, brinjal minapa vadiyayala pulusu is ready.
• Garnish with coriander leaves and serve, serve with rice and roties.

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Finger Millet Puri / Ragi pindi Poori

Ingredients :

• 1 cup Ragi pindi / Finger Millet Flour
• 1 cup Wheat Flour
• 2 sp Wheat Flour for dusting
• Oil for Deep Fry
• Enough Salt
• Water

Preparation :

• Combine ragi flour, wheat flour, salt and knead into dough, rest the dough for 10 mins.
• Make small balls and roll them into puris & deep fry them in hot oil & remove on a paper.
• Now ragi pindi puris are ready to serve, serve with any curry.

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Instant Mango Coconut Chutney

Ingredients :

• 1 small Green Mango
• 1/2 cup Grated Fresh Coconut
• 4 Green Chillies
• Salt to taste
• 2 sp Oil
• 1/4 sp Mustard Seeds
• 1/4 sp Urad Dal
• Curry Leaves

Method :

• Wash peel mango and cut into small pieces, cut green chilies in the middle.
• Heat 1 sp oil in a pan add green chilies & fry for 1 or 2 mins & remove from fire.
• Grind coconut, mango pieces, salt, green chilies into a coarse paste.
• Heat 1 sp oil in a pan add popu and fry, once done add it to ground chutney.
• Instant mango coconut chutney is ready to serve, serve with rice.

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Moong Dal Drumstick Stew / Pesara Pappu Munakkaya Kutu

Ingredients :

• 1 small cup Moong Dal
• 1 no Drumstick Pieces
• 1no Potato Pieces
• 1 pinch Turmeric Powder
• 1/2 sp Coriander Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 3 Red Chillies
• 2 sp Grated Coconut

 For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 1 Pinch Inguva
• 2 sp Oil
• Curry Leaves

Preparation :

• Heat 1 sp oil in a pan add coriander seeds, urad, chana dals, red chillies and fry.
• Remove from fire and grind into a coarse paste along with grated coconut.
• Wash moong dal and cook on stove top.
• When it 3/4 done add chopped potato, drumstuck pieces and cook.
• Add turmeric powder, ground paste, salt and mix well.
• Let it cook for couple of mins and turn off the flame.
• Heat 1 sp oil in frying pan add popu ingredients and fry.
• When they pop up add this popu to cooked dal mixture & mix it well.
• Moong dal munakkaya kutu is ready and transfer into a serving bowl.
• Serve with plain boiled rice or chapaties.

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Brinjal Broad Beans Seeds Curry / Vankaya Chikkudu Ginjala Kura

Ingredients :                                             

• 1/4 kg Brinjals / Vankayalu
• 100 gr Broad Beans Seeds
• 1 Tomato chopped
• 1 Onion chopped
• 1 pinch Turmeric Powder
• 1/2 sp Coriander Powder
• 1 sp Red Chilli Powder
• 1/2 sp Ginger Garlic Paste
• Enough Salt

for Popu :

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

Preparation :

• Wash and pressure cook chikkudu ginjalu with little salt & strain.
• Heat oil in a pan add popu & fry for 2 mins and add ginger garlic paste.
• Add curry leaves, chopped onion and saute, until onions turn soft.
• Add chopped tomatoes, chopped brinjal, salt, turmeric powder & mix it well.
• Sprinkle little water and cover with a lid & cook on medium flame.
• When the brinjals are soft add cooked broad beans seeds and stir.
• Add coriander powder, red chilli powder & stir well.
• Allow to cook for 2 mins with cover and turn off the flame.
• Vankaya chikkudu ginjala kura is ready to serve, serve with rice.

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Beetroot Aloo Gravy Curry

Ingredients :

• 1 no  Beetroot
• 2 no Potatoes
• 1 Onion chopped
• 2 Tomatoes chopped
• 1/2 sp Ginger Garlic Paste
• fistful Coconut Pieces
• 1 pinch turmeric Powder
• 1 sp Coriander Seeds
• 1 sp Chana Dal
• 1/2 sp Urad Dal
• 5 Red Chillies
• Salt to taste

For Popu :

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

Preparation :

• Wash, peel the beetroot, potatoes & cut into small pieces & pressure cook.
• Dry roast coriander seeds, chana dal, urad dal and red chillies.
• Grind into a fine paste along with coconut pieces & add little water.
• Heat oil in a pan add popu ingredients & fry for about 2mins.
• Add onions, curry leaves and stir, fry until the onions are tender.
• Add chopped tomatoes, ginger garlic paste & cook well.
• Add ground paste, salt, turmeric powder, and mix well.
• If necessary add some extra water and add cooked pieces & mix well.
• Let it cook for couple of mins and remove from heat.
• Transfer into a serving bowl and garnish with coriander leaves.
• Beetroot aloo gravy curry is ready, serve hot with rice or roties.

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Rice With Pandu Mirapakaya Pachadi

Ingredient :

• 11/2  cup Cooked Rice
• 2 sp Fresh Pandu Mirapakaya Chutney
• 1 Big Onion chopped
• 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 :

• Heat oil in a pan add popu ingredients and fry.
• When they splutter add curry leaves, chopped onion and stir.
• Stir fry until the onion is transparent remove from fire & add it to rice.
• Mix well with pandu mirchi pachadi & close the lid for 5mins.
• Rice with pandu pirapakaya pachadi is ready to serve, serve with curd.

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Ragi Kobbari Payasam / Finger Millets Coconut Payasam

Ingredients :

• 1big Spoon Ragi Flour
• 4 sp Grated Coconut
• 4 or 5 big Spoon Sugar
• 11/2 cup Milk
• 1/4 cup Water
• 1 pinch Elaichi Powder
• 3 Cashews
• 3 Badam

Method :

• Combine coconut, badam, cashew and grind into a smooth paste with enough water & keep aside.
• Take a bowl mix ragi flour in 1/4 of water to avoid lumps formation & keep aside.
• Take a saucepan add milk and bring to a boil then add the mixed ragi flour to it.
• Mix well and cook for 5 to 6 mins and add sugar, keep stirring until it get well mixed.
• Now add the ground coconut mixture, elaichi powder and return it to a boil.
• Simmer gently for 1 or 2 mins & turn off the flame & transfer into a serving bowl.
• Now ragi kobbari payasam is ready to serve, serve cool with chopped dry fruits.

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Mango Brinjal Ridge Gourd Dal

Ingredients :

• 1 small cup Toor Dal
• 1 cup chopped Ridge Gourd Pieces
• 1/2 cup chopped Mango Pieces
• 1 cup chopped Brinjal pieces
• 2 Green Chillies chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• 1 pinch Hingh / Inguva
• Curry Leaves
• 2 sp Oil

Method :

• Combine dal, vegetables and pressure cook for 3 whistles.
• Let it cool for some time then remove the lid and mix it well.
• Heat oil in a pan add popu and fry, when done add curry leaves and stir.
• Add cooked dal mixture, salt, turmeric, red chilli powder and mix.
• Continue to cook for couple of minutes and turn off the flame.
• Mamidi, vankaya, birakaya pappu is ready to serve, serve with rice or roties.

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Sambar Rice

Ingredients :

• 1 cup Rice
• 1/2 cup Toor Dal
• Lime Size Tamarind
• 2 sp Sambar Powder
• 1 /4 sp Turmeric Powder
• 1 sp Red Chilli Powder
• 2 Green Chillies
• 1 Drum Stick
• 1 Onion
• 1 Tomato
• 1 Carrot
• 1 Brinjal
• 1 Aloo
• 5 1/2 cup Water
• Salt to taste
• 2 sp Ghee

 For Popu :

• 1 sp Mustard Seed
• 1/2 sp Cumin Seeds
• 1/4 sp Methi Seeds
• 1 Red Chilli crocked
• 1 pinch Inguva
• Curry Leaves
• Coriander Leaves
• 2 sp Oil

Preparation :

• Wash and soak rice and dal together for 15 mins.
• Soak tamarind and make around 2 cups of extract & keep aside.
• Wash and chop all the vegetables and keep it aside.
• In a pressure pan add oil and heat it, then add popu ingredients and fry.
• Add curry leaves, onion, green chillies, chopped vegetables and stir.
• Add turmeric powder, sambar powder, red chilli powder and mix well.
• Then add soaked rice and dal mixture and mix it well.
• Add tamarind extract, 3.5 cup of water, salt and stir well.
• Close the lid and pressure cook for 3 whistles & turn off the stove.
• Let it set for 10 to 15 mins then remove the lid and mix gently.
• Garnish with coriander leaves and 2 sp of ghee on top and serve.
• Sambar rice is ready to serve, serve hot with papads.

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Rice Rava Moong Dal Upma / Biyyam Rava Pesara Pappu Upma

Ingredients :

• 1 cup Rice Rava
• 3 sp Moong Dal
• 2 Green Chillies
• 1 sp chopped Ginger
• 3 cups Water
• Salt

For Popu :

• 1 sp Mustard Seeds
• 1 sp Chana Dal
• 1 sp Urad Dal
• 1 Red Chilli
• Curry Leaves
• 3 sp Oil

Method :

• Wash and soak moong dal for about 10 to 15 mins & keep aside.
• Heat oil in a khadai add popu ingredients and fry.
• When they splutter add ginger, green chilli pieces, curry leaves and stir.
• Add three of cups water, enough salt, soaked moong dal & bring it to a boil.
• Once the water starts boiling, pour the rice rava and stir well.
• Cover with a lid and lower the heat, let it simmer until all the water is absorbed.
• Turn off the heat and leave it for 2 or 3 mins with cover.
• Biyyam rava moong dal upma is ready, serve with pickle, powder or curd.

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Dal Palak

Ingredients :

• 1 cup Moong dal
• 2 cups chopped Spinach
• 1 Big Onion chopped
• 2 Green Chillies
• 1/2 sp Garam Masala Powder
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1 sp Ginger Pieces
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli crocked
• 1 pinch Inguva
• Curry Leaves
• 2 sp Oil

Preparation :

• Combain dal, palak, green chillies and pressure cook.
• Let it cool for some time and mix it well.
• Heat oil in a pan add popu ingredients and fry.
• When done add curry leaves chopped onion, ginger and stir.
• Saute until onions turn soft add cooked dal mixture & mix well.
• Add salt, turmeric, red chilli, garam masala powder and stir well.
• Cook for a couple of mins and turn off the flame & transfer into a bowl.
• Now dal palak is ready to serve, serve with rice or roties.

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Vankaya Birakaya Pachadi / Brinjal Ridge Gourd Chutney With Green Chillies

Ingredients :

• 1 no Vankaya / Egg Plant
• 1 cup Birakaya Pieces
• 6 Green Chillies
• 2 inches Tamarind Flake
• 1 pinch Turmeric Powder
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1/4 sp Methi Seeds
• 1 pinch Inguva
• Salt to taste
• 2 sp Oil

For Popu :

• 1/4 sp Mustard Seeds
• 1/4 sp Urad Dal
• 1 Red Chilli
• Curry Leaves
• 1 sp Oil

Preparation :

• Wash and clean ridge gourd and cut into medium size pieces along with skin.
• Cut each green chilli into two parts, cut brinjal into medium size pieces.
• Heat oil in a pan add chana, urad dal, mustard, methi seeds, inguva & fry.
• When done remove from the pan and keep aside.
• Fry the chopped ridge gourd, brinjal, green chillies in 1 sp oil till they become soft.
• Let it cool for some, grind green chillies, turmeric, salt and soaked tamarind.
• Next add cooked pieces and grind slightly, remove from the jar and keep aside.
• Heat oil in a small pan and add mustard seeds, urad dal, red chilli and fry.
• When they splutter add curry leaves and add fried popu to ground chutney & mix well.
• Vankaya birakaya pachadi is ready to serve, serve with rice or chapathi.

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Taati Munjala Rabdi / Toddy Palm Seed Rabdi

Ingredients :

• 1 lt Milk
• 6 no Taati Munjalu / Toddy Palm Seeds
• chopped few Pista, Badam & Cashew
• 1/4 cup Sugar
• 1 pinch Saffron Threads

Preparation :

• Wash the taati munjalu and remove the skin & chop them into small pieces.
• Heat milk in a nonstick pan to boil, keep stirring now and then.
• Till it reduces to half its original quantity then add sugar and stir.
• Stir it until the sugar dissolves in the milk, turn off the flame & allow it to cool.
• Add chopped taati munjalu to the reduced milk and mix well.
• Now Taati munjala rabdi is ready and place in the fridge to rest at least for one hour.
• Before serving add chopped dry fruits and saffron threads.

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Mysore Pak

Ingredients :

• 1 cup Besan Flour
• 2 1/2 cup Sugar
• 2 1/2 cup Ghee
• 1/2 cup Water

Method :

• Grease a plate with ghee & keep aside, heat ghee in a pan on low flame.
• Combain the sugar and water in a pan & boil it.
• Boil on medium heat till the syrup reaches one string consistency.
• Then slowly add besan flour to the syrup and stirring constantly.
• Pour hot ghee little by little to the flour mixture & mix properly.
• Stirring continuously in one direction over a medium flame.
• When the mixture starts leaving the sides of the pan & take it out & pour into a greased plate.
• Let it leave for couple of mins & cut them into diamond shapes with a sharp knife.
• Let them cool completely before separate the pieces.
• Mysore pak is ready and store them in an airtight container.

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Avisa Leaves Powder

Ingredients :

• 1 cup Avisaku / Avisa Leaves
• 1/4 cup Chana Dal
• 1/4 cup Urad Dal
• 1 sp Coriander Seeds
• 1 sp Sesame Seeds / Nuvvulu
• 5 Garlic Cloves
• 8 Red Chillies
• 2 inches Tamarind Flake
• Salt to taste
• 2 sp Oil

Preparation :

• Pluck the avisa leaves from the stalks and wash them gently & drain.
• Spread them out to dry on a kitchen towel and allow them to air dry.
• Dry roast nuvvulu on medium heat until light brown & remove from pan.
• In the same pan heat 1 sp oil and add dals, coriander seeds and fry.
• Fry them on medium flame until it turns golden brown in color.
• Remove from pan and transfer into a plate & allow it cool.
• Add 1 sp oil in the same pan fry red chillies & keep aside.
• Fry avisa leaves for couple of minutes & add garlic cloves to the fried avisa leaves.
• When they cool add salt, tamarind and grind into a fine powder.
• Now avisaku powder is ready to serve, serve with all tiffen items and rice with ghee.

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Palakura Pulusu / Spinach Stew

Ingredients :

• 1 cup chopped Spinach
• 1/2 cup chopped Onion
• 3 Green Chillies chopped
• 1/2 Lime size Tamarind
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2 sp Grated jaggery
• 1 sp Rice flour
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1/4 sp Cumin Seeds
• 1 pinch Inguva
• 1 Red Chilli crocked
• Curry Leaves

Preparation :

• Wash the tamarind and soak in 1 cup of water & keep it aside.
• Heat oil in a pan add popu ingredients and fry.
• When done add chopped onion, green chillies, curry leaves & stir.
• Fry till the onions are light pink in colour add chopped palakura & mix well.
• Cook for a couple of mins then add 2 cups tamarind juice & mix well.
• Now add salt, turmeric, red chilli powder, jaggery and stir.
• Add rice flour water and mix well, let it cook for couple of mins & turn off the flame.
• Palakura pulusu is ready and transfer into a serving bowl, serve hot with rice or roties.

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Milk Coconut Laddu

Ingredients :

• 2 cups Grated Coconut
• 11/2 cup Sugar
• 2 cups Milk
• Few Dry Grapes / Kismis
• 1 pinch Elaichi Powder

Preparation :

• Take a bowl and add milk, coconut, sugar & cook on low flame.
• Stir continuously till it all mixes well and gets thickened.
• Add elaichi powder and stir, when it done add kismis and mix well.
• Apply 1 sp ghee to a plate and pour the mixture into the plate.
• When the mixture still warm make into balls.
• Now milk coconut laddus are ready to serve.

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Raw Banana Onion Curry / Aratikaya Ullipaya kura

Ingredients :

• 1 no Aratikaya / Raw Banana
• 1 Big Onion roughly chopped
• 4 Green Chillies
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

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

Preparation :

• Wash, peel banana and cut into small pieces.
• Cook them along with salt and turmeric powder & strain.
• Use a pestle & mortar to pound the onion, green chillies into a course mixture.
• Heat oil in a pan add popu ingredients and fry.
• When done add ground onion mixture, curry leaves and stir.
• Fry them till the onion is translucent add cooked raw banana pieces & stir well.
• Cover and cook on low flame for couple of minutes & turn off the flame.
• Now aratikaya ullipaya kura is ready, transfer into a serving bowl & serve.

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