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!

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