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!

Chicken Curry

Red chili powder- 1and half tsp
Salt- 1 tsp
Turmeric powder- Quarter tsp
Oil-1tbs

Chicken (with bones)-1lb
Chopped Onions-2 cups

Masala:
Ginger pieces/fresh paste-2 tbs
Garlic- 4 cloves (big)
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Cinnamon whole-2 (size of a Cardamom each)
Cardamom whole-2
Cloves- 2

Prep:
Grind Masala as a paste with 1/8 cup of water. Mix masala, red chilies powder, turmeric, and salt with chicken and set aside for 15 min.  
Heat oil, fry onions until turning brown, add the chicken and add 1/4 cup of water and cover with a lid and let it cook for 15 minutes on medium flame. 
It's ready once the oil shows on the top of the curry. Remove from the stove when it's thick enough for gravy. Serve hot with rice or roti! 

Capsicum Masala

Capsicum Masala

Capsicum- 1lb

Tomatoes-2

Onion-1
Oli-4tbs

Masala:
Cinnamon-1/2 inch
Cloves-3
Galic pods-4
Cumin seeds- 1tsp
Turmeric-1/8 tsp
Salt-1 and half tsp
Fresh grated coconut- 1/2 cup
Coriander leaves- 1/2 bunch
Onion-1
Green Chillies-8
Ginger-1/4 inch

Sesame seeds-2 tbs

Prep:
Fry Sesame seeds in 1/4 tsp oil and set aside. Grind Masala starting with Sesame seeds, Cinnamon, Cloves, Galic pods, Cumin seeds and Green chilies. When it is ground well add coconut, coriander leaves grind until it turns into smooth paste. Add onion pieces next and grind well for 2 min. Add Salt and Turmeric and grind for 2 min. Set the Masala aside.

Cut each Capisucum into 2 halves. Stuff each piece with Masala (as shown in the picture). 
Heat oil in a pan on medium flame and fry the onion pieces, when they turn golden brown, add tomato pieces, 1/4 tsp salt and 1/4 tsp turmeric powder, and keep a lid until the tomato pieces cook well. Make sure the water should dry out. Add the stuffed Capsicum one by one, side by side.
Add 1 cup of water, place a lid and let them fry for 20-30 in medium/low flame. Once the Capsicum turns the color, stir occasionally and make sure to flip each piece.

When they are fully cooked and water dries out, off the stove. 
Serve hot with Rice!

Fish Fry

Fish (Pomfret) thin slices- 6

Red Chily powder- 1tsp

Salt-1 tsp

Turmeric powder- 1/8 tsp

Oil- 1 cup

Prep:

Mix Red Chily powder, Salt and Turmeric powder and roll fish pieces into it. 

Heat oil and fry the fish until turn brown.

Serve hot with lemon and onion slices!

Egg Plant Fry

Egg Plant Fry

Egg plants-8 medium 

Large Onion- 1

Red Chily powder- 1tsp

Salt-1 tsp

Turmeric powder- 1/8 tsp

Oil- 1tbs 

Prep:

Cut the eggplant into slices and keep them in saltwater. 

Cut the onion into small squares pieces. 

Heat the oil in a pan and add drained eggplant slices and add onions slices as layers.

Add Salt, Turmeric powder, and place a lid. Fry in a high flame by mixing occasionally. When the eggplant looks fried (Make sure the eggplant is not mushy) add the Red Chily powder and fry for 5 min in low flame without lid. 

Serve hot with White rice! 

Goat Kheema Curry

Goat Kheema Curry 

Goat Kheema- 1/2 lb

Red chili powder- 1tsp

Salt- 1tsp

Turmeric powder- Quarter tsp

Oil-1tbs

Garlic cloves-6

Cilantro leaves- 1cup

Green Chillies-4

Chopped Onions-1/2 cup

Masala:

Chopped Onions-1 cup

Ginger pieces/fresh paste-1 tbs

Garlic- 5 cloves (big)

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Cinnamon whole-2 (size of a Cardamom each)

Cardamom whole-2

Cloves- 2

Prep:

Grind Masala and Onion pieces as a paste with a tbs water.

Add Masala Paste, Red chili powder, Salt and Turmeric to Kheema and set aside.

Heat oil and fry 1/2 cup of onion pieces and green chilly slices until turn brown. 

Add Kheema and fry for 5 min, add Garlic cloves and 3 cups of water and cook on a slow flame for 45-50 min. 

When the water dries out add chopped Cilantro.

It's ready once the oil shows on the sides of the fry.

Serve hot with Rice or Roti! 

Vada (gaarelu)

Vada

Urad Dal- 2 Cups

Salt- 1tsp

Onion-1

Green Chilies-2

Ginger-Small pieces (1tsp)

Cumin-1 tsp

Water-1/2 cup

Oil-6 cups

Prep: 

Soak Urad Dal overnight and grind the dal into a smooth paste with 1/2 cup of water. Add salt in the mid of grinding. Take the dough into a bowl and mix onion, green chilly, ginger pieces, and cumin. Make sure the dough should stay in the palm like a smooth ball. 

Heat oil into a deep pan until boils. Take a small bowl of water aside, rub a small drop of water on the left palm and make a small donut-shaped Vada with the right palm. Keep it in the oil carefully and fry on medium flame until it turns golden brown. Use the drop of water for each Vada. 

Serve hot with or without Chutney! 

Egg Plant & Broccoli Fry

Egg Plant & Broccoli Fry 

Egg plants-8 medium 

Broccoli-1 large floret 

Large Onion- 1

Red Chily powder- 1tsp

Salt-1 tsp

Turmeric powder- 1/8 tsp

Oil- 1tbs 

Prep:

Cut the eggplant into slices and keep them in saltwater. 

Cut the onion into small squares pieces. 

Cut Broccoli into stems. 

Heat the oil in a pan and add drained eggplant and broccoli together in the oil and add onions slices as a top layer. Add Salt, Turmeric powder, and place a lid. Fry in medium flame by mixing occasionally. When the eggplant and broccoli look fried (Make sure the eggplant and Broccoli are not mushy) add the Red Chily powder and fry for 5 min in low flame without lid. 

Serve hot with White rice! 

Sambar

Sambar

Toor Dal-1 cup

Tamarind-1tbs

Red Chilli powder-1/2

Salt-1 tsp

Turmeric-1/8 tsp

Vegetables:

Carrot-1

Opo (Small)- 1/4

Sweet Potato-1

Egg Plant-1

Tomato-1

Drum Sticks-1

Onion-1/2

Green chilies-4

Fresh Curry leaves- 6 leaves

Aachi Sambar Powder- 2tsp 

Seasoning:

Onion thin slices- 4

Garlic- 3 cloves

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Chana dal-1/4 tsp

Udad dal-1/4 tsp

Red Chillies- 2

Oil-2tsp

Ghee-1/2 tsp

Hing powder-1/2tsp

Fresh Curry leaves- 4 leaves

Fresh Cilantro leaves-10

Prep:

Wash the Toor dal twice and add 2cups of water and cook in a Pressure cooker. After 2 whistles off the stove and set it aside. 

Cut the Carrot, Sweet Potato, Opo, Tomato, and DrumStick into medium pieces. Slice the Eggplant, Onion, and Green chilies.

Take a cup of water in a pan and place the vegetables in layers starting from Sweet Potato, Carrot, Opo, Eggplant, Tomato, Drumstick, Onion, Green chilies, and Curry leaves on the very top. Add a pinch of turmeric and salt-1/8 tsp. Place a lid on the pan and cook the vegetables for 15 min-20 min in low flame. 

When the Sweet Potato, Carrot & Opo are cooked off the stove and set it aside.

Mush the cooked Toor dal and add tamarind, vegetables, 4 cups of water, Red Chilli powder, Salt, Turmeric, and Sambar Powder and let it boil. Off the stove and set it aside. 

Seasoning:

Heat the Oil& Ghee in a pan. Add onion slices and garlic slices and let them turn light brown. Add Mustard seeds, Cumin seeds, Chana dal, Urad dal 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 boiled Sambar and place a lid right away so that the vapor does go into the Samber and gives the best taste.

Add the cilantro leaves to Sambar and serve hot with plain Sona Masoori rice! 

Egg Curry

Eggs-6
Onions-2
Chillies-6
Red Chilli Powder-1 tsp
Salt-1tsp
Turmeric-1/8 tsp
Oil-2tbs
Water-1 cup

Masala:
Cloves-2
Cardamom-2
Cinnamon whole-1/2 inch
Cumin Powder-1/2 tsp
Coriander Powder- 1/2 tsp

Prep:
Boil Eggs in 4cuos of water for 20 min. Peel the eggs and pinch a hole in each egg with a pin/knife.
Fry boiled eggs in 1tsp oil in medium flame until turn light brown and set aside.
Cut Onions into small pieces and slice the chilies.
Grind fried (without oil) Cloves, Cardamom, Cinnamon for 2 minutes and add Cumin and Coriander Powder and grind again for 2 min. Set the Masala powder aside.
Fry Onions and chilies until turn golden brown,  add fried eggs, Red chili powder, Turmeric, and salt. Add a cup of water and sprinkle Masala. Cook for 15-20 min in medium flame, when oil shows on top the curry, it's ready!
Serve hot with rice!

Prawn Fry

Prawns- 1/2 lb (tail and skin off)
Red chili powder- 2tsp
Salt- 1 and half tsp
Turmeric powder- Quarter tsp
Oil-1tbs
Curry leaves- 1 packet (1/2 cup)
Cilantro leaves- 1cup

Masala:
Chopped Onions-2 cups
Ginger pieces/fresh paste-1 tbs
Garlic- 5 pods (big)
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Cinnamon whole-1/2 inch
Cardamom whole-4
Cloves- 4

Prep:
Mix a half spoon red chili powder, a half spoon salt, and turmeric to washed and cleaned Prawns.
Grind Masala and Onion pieces as a paste with no water.
Heat oil and fry Masala until it doesn't stick to the pan, add the Prawns and add 1/4 cup water and cover with a lid and let it cook for 10 minutes.
Mix well and cook another 10 minutes without lid by stirring occasionally.
When the water dries out add Curry leaves- 1/2 packet and chopped Cilantro.
When it turns golden brown, it's ready.
Serve hot with rice.

Mettani Pakodi

Onions-1
Green Chilies-3
Ginger-1/4 inch
Besan-1 cup
Corn floor-1tsp
Turmeric-a pinch
Red chili powder-1/8 tsp
Salt-1/2 tsp
Baking Soda-1/4 tsp
Water-1/2 cup
Oil-4 cups

Prep:
Cut Onions into thin slices, Green chilies, and ginger into small pieces.

Base: Mix Besan, Corn floor, Turmeric, Red chili powder, Salt, Baking Soda in a bowl.
Add water slowly and make a paste, add the onions, green chilies, and ginger.

Heat oil in a pan in high flame. Take a hand full of base and spread the base with hands slowly into the heated oil. Place fried Pakoti on a paper towel.
Serve hot as an Appetizer or Snack!

Stuffed Egg/Potato/Green Banana Bajji

Egg/Potato Bajji

Eggs-3
Potato-1

Aratikaya (Green Banana) Bajji

Green Banana-1
Besan-1 cup
Corn floor-1tsp
Turmeric-a pinch
Red chili powder-1/8 tsp
Salt-1/2 tsp
Baking Soda-1/4 tsp
Water-1/2 cup
Oil-4 cups

Masala:
Onions-1
Fried Peanuts-1tbs
Red chili powder-1/8 tsp
Salt-1/8 tsp
Tomato Slices-1tbs
Lemon Juice-1tsp
Coriander leaves-1tsp

Prep:
Boil eggs and cut into halves.
Slice potato into thin rounds.

Slice Green Banana into thin and straight pieces. 
Make Masala by mixing Onions, Fried Peanuts, Red chili powder, Salt, Tomato Slices, and lemon juice and set aside.


Bajji base: Mix Besan, Corn floor, Turmeric, Red chili powder, Salt, Baking Soda in a bowl.
Add water slowly and make a paste.

Heat oil in a pan in medium heat. Dip each half of the Egg and Potato slices one by one in the Bajji base and fry until turn light brown.
Place bujjies on a paper towel.
Stuff each Bajji individually with Masala and serve hot as an Appetizer or Snack!

Gutti Vanakaya (Egg plant) Green Masala Fry

Vankayalu (Egg Plant)-2lb
Oli-4tbs
Masala:
Cinnamon-1/2 inch
Cloves-3
Galic pods-4
Cumin seeds- 1tsp
Turmeric-1/8 tsp
Salt-1 and half tsp
Fresh grated coconut- 1/2 cup
Coriander leaves- 1bunch
Onion-1
Green Chillies-8
Ginger-1/4 inch


Prep:
Grind Masala starting with Cinnamon, Cloves, Galic pods, Cumin seeds and Green chilies. When it is ground well add coconut, coriander leaves grind until it turns to paste. Add onion pieces next and grind well for 2 min. Add Salt and Turmeric and grind for 2 min. Set the Masala aside.
Cut Vankayalu (Egg Plant) into pieces from one side and the stalk leaving intact. Keep immerse them in saltwater until stuffed. Stuff each Eggplant with Masala.
Heat oil in a pan in medium flame and keep the stuffed Eggplants one by one side by side.
Place a lid and fry them for 15-20. Stir occasionally and make sure to flip each eggplant in between.
When they are fully cooked and tender off the stove. Add chopped coriander.
Serve hot with Rice!

Okra Peanut Fry

Okra Peanut Fry

Okra- 1lb
Peanuts-1/2 cup
Salt- 1tsp
Turmeric-1/8 tsp
Garlic- 6 cloves
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Chana dal-1/2tsp
Udad dal-1/2 tsp
Fresh Curry leaves- 6 leaves
Red Chillies- 10
Oil-2tsp

Prep:
Cut Okra into small pieces. (circles)
Heat the oil in a pan. Fry peanuts on a slow flame for 10 min, add Mustard seeds, Cumin seeds, Chana dal, Urad dal, and Garlic slices one by one and let them turn light brown, add curry leaves and Red chili pieces and fry for 2 minutes. Add Okra pieces, turmeric, and salt.  Mix occasionally and fry for 15-20 min on medium flame.
Once okra slices look like fried but green in color it's ready.
Serve with rice!

Almond Kutli

Almond Kutli

Almond Powder- 1 cup (*Costco Almond Flour Blanched)
Sugar-1 cup
Ghee-2 tsp
Water-1 cup
Prep:
Grind Almond powder with 3/4 cup water until making a smooth paste. Set it aside.
Melt sugar in 1/4 cup water and let it cook until a single thread consistency. Test with Thumb and Index finger. It should be sticky. Add the Almond mix and ghee, stir continuously until the mix doesn't stick the Pan. Off the stove and take the mix on a pre ghee coated Aluminium foil-covered wood plank. Tap nicely as a flatbread with a Chapati stick.
Cut the pieces as you like!

Poori and Basan Curry

Poori & Basan Curry

Poori Dough:
Whole wheat flour- 2 cups
Water-3/4 cup
Oil-1tsp
Salt-1/2 tsp

Frying Poori:
Oil-4 cups

Basan Curry:
Basan-1/4 cup
Onions-1
Green Chillies- 3
Potato-1
Green Peas-1/8 cup
Salt-1tsp
Red chili powder- 1tsp
Tumeric-1/4 tsp

Seasoning:
Mustard seeds-1/2 tsp
Cumin seeds-1/4 tsp
Fenugreek seeds- 1/4 tsp
Chana dal-1/4tsp
Udad dal-1/4 tsp
Fresh Curry leaves- 8 leaves
Red Chillies- 2
Oil-1tsp

Prep:

Poori Dough: Take a flat bowl and mix the salt in 1/4 cup water. Add the wheat flour and add remaining water slowly and make the dough. Add oil at the very end and make sure the dough should not stick to the hands. Set aside the dough until the curry has prepared.

Basan Curry

Basan Curry:

Boils Potato and cut into medium pieces. Boil green peas and set both aside.
Mix Basan with 1 cup of water. Add water slowly by mixing thoroughly, and make sure there are no lumps. Add Red chili powder, Tumeric, and set it aside. 

Heat the oil in a Pan. Add Mustard seeds, Cumin seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves and fry for 2 minutes. Add onion, chili slices, and fry 1 minute. Add 3 cups of water, salt and let it boil. Add the basan mix slowly but mixing continuously. Add boiled Potato pieces and Green peas and add 1 more cup of water and let it cook for 10 min on slow flame. Once it thickens off the stove and set it aside.

Poori:
Make flatbreads on Poori maker or on a traditional wood plank and stick. Cut the edges with a sharp lid and set them aside.
Heat the oil in a thick pan in a high flame. Test the oil by adding a small piece of dough. If the dough immediately comes on top of the oil, the oil is ready. Fry each Poori by tapping gently in the middle with a Frying spoon. Fry both sides and take the Poori out when it turns lightish brown. Place on a hand tissue to absorb the additional oil.

Serve hot with Basan curry!

Anapakaya (Opo Squash) Halwa

Anapakaya (Opo Squash)- 1 small (=1cup pulp)
Sugar-1 cup
Ghee-2 tsp

Prep:
Grate the Opo Squash into a pulp and squeeze the water out. Make sure there is no water left. Measure the grated pulp, so that the same amount of sugar is needed.
Take a thick pan and fry the pulp in ghee for 5 minutes. Add the sugar and mix it continuously in a medium flame. In 30-45 minutes, when the pulp starts attaching the mixing spoon, off the stove.
Make sure to let it cool to room temperature to serve!

Mutton Keema Curry

Goat Keema- 1lb (500gms)
Chopped Onions- 1cup
Green Chillies-6
Red chili powder- 1 and a half tsp
Salt- 1tsp
Turmeric powder- Quarter tsp
Oil-1/4 cup

Masala:
Ginger pieces/fresh paste-half cup
Garlic- 1 bulb
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Cinnamon whole-4 (size of a Cardamom each)
Cardamom whole-4
Cloves- 4
Onions-1

Prep:
Grind Masala with 1/4 cup water as a paste.
Mix the meat with Red chili powder, Turmeric & Salt and Masala paste and set aside for 30 min.
Heat oil and fry onions and chilies until turning brown, add the soaked meat and fry for 10 minutes. Add 4 cups of water and let it cook for 45min-hr in medium heat. It's ready once the oil shows on top of the thick curry.

Serve hot with plain Sona Masoori rice or chapati/roti.

Majjiga (Butter Milk) Charu

Butter Milk-2cups
Onion- 1/4
Green Chilies-2
Ginger pieces- 1tsp
Coriander leaves-10
Turmeric-1/8 tsp
Salt-1/4 tsp

Seasoning:
Mustard seeds-1/8 tsp
Cumin seeds-1/8 tsp
Fenugreek seeds- 1/4 tsp
Chana dal-1/8tsp
Udad dal-1/8 tsp
Fresh Curry leaves- 4 leaves
Oil-1tsp

Prep:
Add onion, green chili and ginger pieces, salt, and coriander leaves to Butter Milk and set aside.
Heat the oil in a Pan. Add turmeric in the oil and add Mustard seeds, Cumin seeds, Fenugreek seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves and fry for 2 minutes. Add the seasoning to settled Butter Milk and place a lid right away so that the vapor does go in and gives the best taste.

Paneer Butter Masala

Chopped Paneer Cubes- 1/2 cup
Onion-1
Tomato-1
Paneer Butter Masala Spice Mix (Rasoi Ghar brand would be ideal)-1
Cold Milk-1/2 cup
Cashew Nuts-1/4 cup
Butter-2 tbs
Oil-1tsp
Salt-1/2 tsp

Prep:
Fry Paneer cubes in 1tsp oil and set aside.
Gravy Mix:
Boil Onion Slices and drain the water. Grind boiled onions with raw tomato slices as smooth paste. Add Cashew nuts and grind again. Add Paneer Butter Masala Spice Mix, Cold Milk, Salt, and grind for 1 min at the very end.
Take a pan and add butter, Paneer, the gravy mix and let it cook for 15 min on a medium flame.
Serve hot with Roti/ Naan.

Prawns and String Beans (Chikkudukaya- Pacchi Royyalu)

Prawns(Shrimp)- 1/2 lb
Chikkudu Kayalu (Flat String Beans)-1/2 lb
Chopped Onions-1 cup
Green Chillies-6
Red chili powder- 1tsp
Salt- 1tsp
Turmeric powder- Quarter tsp
Oil-1tbs

Masala:
Ginger pieces/fresh paste-1 tbs
Garlic- 3 cloves (big)
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Cinnamon whole-2 (size of a Cardamom each)
Cardamom whole-2
Cloves- 2

Prep:
Cut Chikkudu kayalu each into 4 pieces and set aside.
Grind Masala with 1tbs water as a paste.
Clean Prawns and mix with Red chili powder, Turmeric & Salt and Masala paste 5 min.
Heat oil and fry onions and chilies until turning brown, add the prawns and fry for 5 minutes.
Add Chikkudu kayalu pieces and close with a tight lid.
Add a cup of water and let it cook for 20 min medium heat.
It's ready once the oil shows on the sides of the curry.

Mutton Dum Biryani

Goat Meat- 1 lb
Onions- 2
Biryani Masala Powder (Ready-made)- 2tsp
Biryani Rice- 4 cups
Mint leaves- 1bunch
Cilantro - 1bunch

Masala (Ground) :

Green Chillies-4
Ginger- 2 tbs
Cashew nuts-10
Garlic- 8 cloves
Cloves- 4
Cinnamon- 4 (size of cardamom each)
Cardamom - 4
Nutmeg-1
Javitri- 1
Star Anice-1
Black Pepper-6
Sajeera-1/4 tsp


Marination (1 hour):
Curd-1 cup
Lemon Juice-1/2 Lemon
Ground Masala (above)- All of it
Whole Bay Leaves-2
Whole Cloves- 2
Whole Cinnamon- 2 (size of cardamom each)
Whole Cardamom - 2
Whole Nutmeg-1
Whole Javitri- 1
Whole Star Anice-1
Black Pepper powder- 1/8 tsp
Sajeera-1/4 tsp
Fried Onions- 1/4 cup

Lid sealing:
Wheat flour-1cup
water-1/4 cup

Color:
Milk-1 cup
Orange color-1/8 tsp

Sides:

Raita:
Yogurt-1cup
Chopped Onions-1/4 cup
Coriander leaves-6
Salt-1/8 tsp

Boiled Eggs-4

Prep:
Cut onions into thin slices and fry in 2 tsp oil until turn brown and set aside.
Cook Mutton with 2 cups water on a slow flame, once the water dries out, off the stove and Marinate with Marination mix for an hour.
Let the 4 cups Rice soak for 30 min in 4 cups water.
Let boil 6 cups of water with 1tsp ghee, 1tsp salt, Bay leaf, Cloves- 2, Cinnamon- 2, Cardamom - 2, Nutmeg-1, Javitri- 1 and Star Anice. When the water boils, add the drained rice (do not wash rice).  When the rice shows on top of the water, off the stove, drain the rice and set aside.
Take a thick Pan for dum layers. Start with rice layer first, then marinated mutton. On each layer of the rice add chopped coriander, mint leaves, ghee-1/2 tsp, and fried onions.
On the upper layer spread the orange color mixed milk in circles, poke 4 holes into the layers and add the leaves and fried onions.
Make the wheat dough-like roti mix.  Seal the pot lid with wheat dough. Keep a 4lb weight on the lid.
Keep the stove in slow flame and let the Biryani cook for 45m-1h.
Serve with hot with lemon, raw onion slices, Raita, and a boiled egg!

***

Potato Masala (Bangala dumpala Pidupu)

Potatoes-8 (Medium)
Onion-1
Garlic-4 cloves
Green Chillies-6
Red Chillies-4
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Chana dal-1/2tsp
Udad dal-1/2 tsp
Fresh Curry Leaves-6
Oil-2tsp
Turmeric-1/8 tsp
Salt-1tsp
Cilantro leaves-10

Prep:
Boil Potatoes for 15-20min. Peel, cut, and mush along with Turmeric and salt and set it aside.
Cut Onions into thin slices. Green chilies into small pieces.
Take a Pan and heat the Oil. Add onion slices and garlic slices and let them turn light brown. Add Mustard seeds, Cumin seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves and Red chili pieces and fry for 2 minutes. Add the mashed potato to it and let it fry for 5 min. Add Cilantro and Serve hot with rice/chapati.

Kakarakaya (Bittergourd) Fry

Kakarakayas (Bittergourd)-6 count
Fried Chana dal-2tbs
Red chilies powder-1tsp
Salt-1tsp
Coriander powder-1
Cumin powder-1
Garlic-2cloves
Oil-2tbs

Prep:
Take the seeds off and cut Kakarakayas into small pieces.
Fry until turning brown on low flame.
Keep Fried Chana dal, Red chilies powder, Salt, Coriander powder, Cumin powder, Garlic in small Mixie Jar, and make a smooth powder.
Add the powder to the fried Kakarakaya pieces and fry for 2 more minutes and off the stove.
Serve with Rice.

Andhra Plain Charu

Water-6 cups
Whole Tamarind - 2 tbs
Salt-3 tsp
Sugar-1tsp
Turmeric:1/8 tsp

Seasoning:
Onion thin slices- 4
Garlic- 2 cloves
Mustard seeds-/2 tsp
Cumin seeds-1/4 tsp
Fenugreek seeds- 1/4 tsp
Chana dal-1/4tsp
Udad dal-1/4 tsp
Fresh Curry leaves- 8 leaves
Fresh Cilantro- 20 leaves
Red Chillies- 2
Oil-1tsp

Prep:
Boil Water, Whole tamarind, Salt, Sugar, Turmeric, Curry leaves-4, Cilantro leaves-10 for 20min and set Charu aside.

Heat the Oil in a Pan. Add onion slices and garlic slices and let them turn light brown. Add Mustard seeds, Cumin seeds, Fenugreek seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves and Red chili pieces and fry for 2 minutes. Add the seasoning to settled Charu and place a lid right away so that the vapor does go in and gives the best taste. Add Cilantro leaves-10 after seasoning. Serve hot with rice with ghee.

Andhra Pesarattu and Upma

Pesarttu-
Split Green Moong dal- 2 cups
Chopped Onions-2cups
Green Chillies-4
Ginger(small pieces)-1 tbs
Whole Red chilies-2
Turmeric-1/8 tsp
Red chilly powder-1/2 tsp
Salt-1tsp
Oil-2tbs
Ghee-2tbs

Upma-
Upma Rava (Suji Coarse)-1cup
Water-3cups
Salt-3/4 tsp
Onion thin slices- 4
green chilies - 2
Ginger(small pieces)-1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Chana dal-1/2tsp
Udad dal-1/2 tsp
Fresh Curry leaves- 6 leaves
Oil-4 tbs
Ghee-4 tbs





Prep:
Soak Split Green Moong dal 5-6 hours. When it's ready, clean, drain water and set it aside.

Make Upma first. Heat the oil in a pan. Add Mustard seeds, Cumin seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves, onion slices, chilly slices (small) and let them turn light brown. Add 3 cups of water. Once the water boils add salt. Add the Rava slowly by stirring continuously. Make sure no lumps. Keep it in the sim once it's thick. Add Ghee and set it aside.

Grind Split Green Moong dal, whole red chilies, ginger pieces 1/2 tsp, turmeric and salt with 1/2 cup water until a semi-smooth paste.

Make Onion Mix by adding Onion pieces, green chili pieces, ginger pieces, red chilly powder, and salt in a bowl and keep aside.

Heat a Dosa pan in Medium flame and test the heat of the pan by sprinkling a little water.
If the vapor comes out, the pan is ready. Take 1 and a half tbs spoon full paste and gently make a thin pancake (Pesarattu). Spread onion mix on top of the pancake. Let it fry until the sides rise on the sides, by pouring 1 tsp oil and ghee on the sides occasionally. Fry both sides by making sure the onion mix fry well and should stay in the middle of the pancake.

Serve the Pesarattu hot along with a cup of Upma!

Egg Pulusu

Eggs-6
Onion-1
Green Chillies-6
Red chili powder- 1tsp
Salt- 1tsp
Turmeric powder- 1/8 tsp
Oil-2 tbs
Vegetables (optional)- Okra/ Egg Plant/ Elephant Yam/ Drumstick
Cilantro leaves-1 tbs
Tamarind Juice (Thick)- 1cup



Prep:
Boil Eggs and pin a hole in each egg with a small knife and fry in 2 tsp oil until turn brown. Keep aside.
Chop onions, chilies, and vegetables into slices.
Heat oil, fry onions, and chilies until turning light goldish, add vegetables and fry for 5 min. Add Eggs, Red chili powder, Salt, Turmeric powder and add Tamarind Juice. Carefully mix with a spoon without touching eggs and let it boil 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.

Okra and Onion Fry

Okra- 1lb
Red chilli powder- 1tsp
Salt- 1tsp
Turmeric-1/8 tsp
Onion-1
Oil-1 tbs

Prep:
Cut Onions and Okra into straight slices.
Fry onions until lightly turn brown, add okra slices, turmeric, and salt.
Fry for 15-20 min by stirring occasionally.
Once okra slices look like fried but green in color, add red chili powder and fry for another 5 min.
Serve hot with rice!

Semiya Payasam

Saggubiyyam(Sabudana/Tapoica)- 1/2 cup
Semiya-1/2 cup
Sugar-1 cup
Cardamom- 8
Ghee-2 tsp
Cashew nuts-10
Kismis (Dry grapes)- 10
Water-3 cups
Milk-3 cups

Prep:
Add 1 and a half cups of water to Saggubiyyam and cook on a slow flame for 15-20 min, when the pearls are transparent add 1/2 a cup of sugar and stir well. After 2 min off the stove and set aside.

Fry Semiya in ghee for a minute on a slow flame for 5 min and add one cup of water. Place a lid and let it cook for 5-10 min on the slow flame.  When it's cooked, add 1/2 a cup of sugar and cook another 5 min.

Add the tapioca to cooked semiya and gently mix with a spoon by adding powdered cardamom.

Add heated milk, stir gently once again and off the stove immediately. Set it aside.

Fry Kismis (Dry grapes) in the ghee on a slow flame until they look like bulbs and take them out and let them cool for a minute. Meanwhile, fry Cashewin the ghee on a slow flame until they turn golden brown.

Add Fried Kismis and Cashew to the Semiya.

Serve Hot/Cold.

Chicken Fry

Chicken- 1/2 lb
Red chili powder- 2tsp
Salt- 1 and half tsp
Turmeric powder- Quarter tsp
Oil-1tbs
Curry leaves- 1 packet (1/2 cup)
Cilantro leaves- 1cup

Masala:
Chopped Onions-2 cups
Ginger pieces/fresh paste-1 tbs
Garlic- 5 cloves (big)
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Cinnamon whole-4 (size of a Cardamom each)
Cardamom whole-4
Cloves- 4

Prep:
Sprinkle 1/8 tsp of Turmeric powder and half spoon salt on the chicken pieces and fry in the oil until the water dries out. Set it aside and mix half spoon Red chili powder and add Curry leaves- 1/2 packet.
Grind Masala and Onion pieces as a paste with no water.
Heat oil and fry Masala until it doesn't stick to the pan, add the chicken and add water 1/2 cup and cover with a lid and let it cook for 10 minutes.
Mix well and cook another 10 minutes without lid by stirring occasionally.
When the water dries out add Curry leaves- 1/2 packet and chopped Cilantro.
It's ready once the oil shows on the sides of the fry.

Mysore Pak

Bason (Chana dal)- 1 cup
Ghee-1/2cup
Butter- 1/4 qt
Sugar-2 cups
Water- 1/2 cup
Baking Soda- a pinch

Prep:
Take a pan and fry Bason in 1/2 tbs ghee until the raw smell goes away. Make sure there are no lumps. Set it away.
Take another pan and add sugar and water with a tsp ghee and stir until one string consistency (pour a drop into a small water bowl to test this. When the string clearly stays at the bottom, it's ready).
Mix the sugar syrup to the fried Bason and stir quickly and thoroughly so that there are no lumps formed.
Stir the mix continuously on medium flame by adding lightly melted butter to it for every 5 min.
When the mix looks like it's separated from the pan add a pinch of baking soda and stir for a minute. Pour it into a pre-ghee coated flat bowl/plate and set it straight with a spoon. Within a minute it will be ready to cut into pieces as shown below.
A smooth and tasty Mysore Pak ready!