Mutton Pulusu

Mutton Pulusu

Mutton-250 grms

Onion-1

Chillies-4

Ginger-50 gms

Garlic-25 grms

Red Chillie Powder- 1 and Half Tsp

Salt- 1Tsp

Tamarind - Big lemon size (Approx 25grs)

Turmeric- 1/4 Tsp

Mix Red chili Powder, Salt, and Turmeric to Mutton and Keep aside.

In a cooking, pan add oil (10gms) and fry the cut onion  (big square size slices) and half-sliced Chillies lightly.

Add marinated Mutton into the pan and mix well.

Add lightly mushed Ginger & Garlic to it and add tamarind juice.

Pour 4 cups of water and let the Mutton cook on a medium flame for an hour until thick soup consistency. 

It's delicious with Rice. 

Ugadi Pacchadi

Ugadi Pacchadi

Green Mango- 1/4 cup small pieces

Coconut- 1/4 cup small pieces

Vepa Puvvu (Neem Flower)- 1 tsp (Indian Stores usually serve a small pack for free a day before Ugadi)

Fried Chana Dal (Dalia Split) - 1/4 cup 

Jaggery- 2 tbs (powder) 

Tamarind Juice- 1/4 cup

Riped Banana- 1 cup (small pieces) 

Red Chilli Powder- a small pinch

Salt- 1/8 tsp

Prep:

Take a bowl, add all the above, and mix well. Mix a small cup of water if you would like to. 

Cabbage & Tomato Quick Curry

Cabbage & Tomato curry

Cabbage-1/4 of Small Sized

Onion-1/2 

Tomato-1

Red Chilli Powder-1/2 tsp

Salt-3/4 tsp

Turmeric-2 pinches

Mustard seeds-1/8 tbs

Prep:

Cut cabbage into thin slices, mix with onion slices and keep aside.

Heat oil in a pan and add the mustard seeds, after 2 minutes add the cabbage and onion mix and Turmeric.  After 2min add tomato slices, salt, red chili powder, and 1/2 cup water. Keep a lid and cook in a medium flame for 15 min by stirring occasionally. Cabbage & Tomato Curry is best with Rice & Chapati!

Onion Dosa

Onion Dosa

Urad dal-1 cup

Rice- 2 cups

Salt- 1/2 tsp

Onion pieces (nicely chopped) - 1 cup

Prep:

Soak Urad dal & Rice 6 to 8 hrs and grind together into a smooth paste and set aside for another 6-8 hours in a warm place.

Heat the pan and pour a 2tbs dough and set it nicely into a round shape. Add Onion pieces right away. Cook in a medium to high flame with oil touch-ups on the sides. 

Serve hot with Chutney!

Fish Pulusu

Fish Pulusu

Fish Pieces-6

Onion-1

Green Chillies-6

Red chili powder- 1 and half tsp

Salt- 1tsp

Turmeric powder- 1/8 tsp

Oil-2 tbs

Cilantro leaves-1 tbs

Tamarind Juice (Thick)- 1cup

Cumin Seeds- 1tsp

Garlic- 4 pods

Prep:

Clean Fish and add Red chili powder, Salt, Turmeric powder and set aside. 

Chop half onions, chilies into slices.

Masala: Grind the other half onions, cumin, and garlic. 

Heat oil, fry onions, and masala mix until turning light goldish, add Fish, add Tamarind Juice. and chillies. (Donot Fry) Stir slowly and carefully just once.  Let it boils for 15-20 min in the high flame. Once the oil shows on top of the thick Pulusu, off the stove, spread cilantro leaves. Serve hot with Rice!

Coconut & Fried Chana dal Chutney (Kobbari & Vepina Sanaga pappu Pacchadi)

Grated Coconut - 1/2 cup

Fried Chana Dal (Vepina Sanga pappu) - 1/2 cup

Salt-1/2 tsp

Ginger-1/4 tsp

Green Chillies-4

Butter milk-1 cup

Seasoning:

Mustard seeds-1/4 tsp

Cumin Seeds- 1/4 tsp

Red Chillies- 2

Curry leaves-4

Oil-1tsp

Grind the coconut, dal, ginger, green chilies, add buttermilk and salt at the very end and grind again for 1 min.

Seasoning:

Heat the Oil in a pan. Add Mustard seeds, Cumin seeds one by one and let them turn light brown, add curry leaves and Red chili pieces and fry for 2 minutes. Add to the paste. Serve with Dosa, Idly or Rice!

Cilantro Chutney

Cilantro Chutney 

Cilantro- 1 bunch

Tamarind past- 1tsp

Sugar -1 tsp

Cumin seeds-1/4 tsp

Chana dal-1/4 tsp

Udad dal-1/4 tsp

Red Chillies-4

Salt-1/2 tsp

Seasoning:

Mustard seeds-1/4 tsp

Cumin Seeds- 1/4 tsp

Red Chillies- 1

Curry leaves-4

Oil-1tsp

Fry Cumin seeds-1/4 tsp, Chana dal-1/4 tsp and Udad dal-1/4 tsp, Red Chillies-4 in little oil and set aside.

Fry Cilantro in the leftover oil until the water dries out and set aside. 

Grind the dals first and next cilantro, add tamarind juice, salt and sugar.

Seasoning:

Heat the Oil in a pan. Add Mustard seeds, Cumin seeds one by one and let them turn light brown, add curry leaves and Red chili pieces and fry for 2 minutes. Add to the ground paste. Serve with Dosa, Idly or Rice!

Ravva Dosa

Ravva Dosa

Mida (All Purpose flour)- 1cup

Rice floor- 3 cups

Sooji (Upma Ravva)- 1/4 cup

salt- 1 tsp

Cumin seeds-1tsp

Water-6 cups

Onions- 1 cup

Green chillie pieces- 1tsp

Ginger Pieces (small)- 1tsp

Prep:

Mix all the above in a bowl almost watery consistency as shown in the picture. 

Heat pan and spread oil make dosa by pouring 1/4 cup dough all over the pan. Do not spread the dough after pouring on the pan. Cook on the high flame by adding oil around the dosa. When it's ready the edges are golden brown. Then flip and cook for another 2 min, Serve hot with Chutney! Easy and ready-made dosa! 

Green Mango Chutney (Mamidikaya turumu pachadi)

Green Mango Chutney

Mango-1 (must be sour)

Red Chillie Powder-2 tsp

Salt-1 tsp

Mustard Powder-1tsp

Oil-1/2 cup

Seasoning:

Garlic- 3 cloves

Mustard seeds-1/4 tsp

Cumin seeds-1/4 tsp

Red Chillies- 2

Oil-2tsp

Hing powder-1/2tsp

Fresh Curry leaves- 6 leaves

Prep:

Grate Mango and mix Red chili powder, salt, and Mustard powder, oil, and set aside. 

Seasoning:

Heat the Oil in a pan. Add Mustard seeds, Cumin seeds one by one and let them turn light brown, add curry leaves and Red chili pieces and fry for 2 minutes. Add hing and mix well for 2 min. Add the seasoning to the mango mix and place a lid right away so that the vapor does go into  the chutney and gives the best taste.

Serve with hot rice and ghee!

Prawns Pulusu

Prawns & Egg Plant Pulusu

Prawns-1/2 lb

Onion-1

Green Chillies-6

Red chili powder- 1tsp

Salt- 1tsp

Turmeric powder- 1/8 tsp

Oil-2 tbs

Vegetables (optional)- Okra/ Egg Plant/ Drumstick

Cilantro leaves-1 tbs

Tamarind Juice (Thick)- 1cup

Prep:

Clean Prawns and add Red chili powder, Salt, Turmeric powder and set aside. 

Chop onions, chilies, and vegetables into slices.

Heat oil, fry onions, and chilies until turning light goldish, add Prawns, vegetables, fry for 5 min and add Tamarind Juice. Let it boils for 25-30 min in the medium flame. Once the oil shows on top of the thick Pulusu, off the stove, spread cilantro leaves. Serve hot with Rice!

Prawns & Okra Pulusu

Double Kaa Meetha

Double Kaa Meetha 

Bread Slices- 4

Ghee-4tbs

Sugar-1cup

Milk-1/2 cup

Saffron or Orange color-1 pinch 

Prep:

Cut each bread slice into two triangles and fry them golden brown in a flat pan with ghee applying both sides. Set these aside. 

Melt sugar with 1/4 cup water on low flame, add Saffron or Orange color, and a half tsp ghee. When it's a little sticky to the fingers, off the stove and set aside. 

Dip each bread piece in the warm milk and place them side by side in the melted sugar. 

Add dry fruits if you like!

Serve hot!