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!

Egg Ukkuru (Burji)

Eggs-6
Chopped Onions-2 cups
Green Chillies-6
Red chili powder- 1tsp
Salt- 1tsp
Turmeric powder- Quarter tsp
Oil-1tbs
Cilantro leaves-1 tbs


Prep:
Chop onions and chilies into small pieces.
Heat oil, fry onions, and chilies until turning light goldish, add Red chili powder,
Salt, Turmeric powder fry for another 5 minutes. Break the eggs and add to it and mix thoroughly until the scrambled eggs look dry. Off the stove, add cilantro leaves and mix once. Serve hot with Rice/Chapati.

Palak-Prawns Curry

Prawns(Shrimp)- 1/2 lb
Palak(Spinach)-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:
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 Palak 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.

Andhra Tomato Dal

Toor Dal- 2 cups
Tomatoes- 6
Onions -1
Chillies-6
Red Chilli Powder-1 tsp
Turmeric-1/4tsp
Salt-2tsp
Tamarind- 1/2 cup juice

Seasoning: Onion thin slices- 4
Garlic- 3 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- 12
Oil-2tsp
Ghee-1tsp
Hing powder-1tsp

Prep:
Cut Tomatoes into medium pieces. Cut the Onions and Chillies into thin slices. Add 4 cups of water to washed Toor dal and Tomatoes pieces, onion & Chilly pieces, Red chilli powder, Turmeric and cook in the pressure cooker until 2 whistles/20 min.
*Note: Dal should be fully cooked.
 Add Tamarind juice extract,1 cup water and salt to the cooked dal and let it cook for another 10miuntes until the dal boils. Off the stove and let settle for 10 min.

Seasoning:
Heat the Oil& Ghee in 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 settles dal and place a lid right away so that the vapor does go into the dal and gives the best taste.

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

Andhra Mutton Curry

Goat Meat(with/without bones)- 1lb (500gms)
Chopped Onions-2 cups
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

Prep:
Grind Masala with 1/4 cup water as a paste.
Cut the meat in small pieces and mix 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 5 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 gravy.

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