Egg Noodles(Indo- Chinese)

In Gradients:
Hakka egg Noodles – 7oz pkt (approx 200 gm), cooked per pkg instructions 
Sesame Oil – 4 Tbsp
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Onion – 1 small, sliced
Green chilli-3 Carrot – shredded/cut in to strips
Cabbage – 1.5 cups packed, shredded
Bell Pepper – 1/2 large, cut into strips
Baby Corn 
Egg –2 
Black Pepper – 1/2 tsp or to taste
Soy Sauce – 1 Tbsp or to taste
White Vinegar – 1 Tbsp
Hosin Sauce – 1/2 tsp
Red Chilli Sauce – 1/2 tsp
Green Onions – 2 stalks, cut diagonally – for garnishing


Preperation Method:
Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.

 Heat 2 Tbsp Oil in a large wok style pan on High heat.Add Ginger and Garlic and cook for 30 seconds
Add Onions,chillies and cook for 30 seconds.Add Carrots and allow them to soften just a little.
Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.Push veggies to one side of wok and break  eggs in the pan. Scramble the egg until cooked and mix together with the veggies.
Add Black Pepper and mix.Toss Noodles once before adding them to the pan.
Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles. Taste and adjust any of the sauces.Garnish with Green Onions and serve hot.

Beerakaya Keema curry(Ridge guard with Keema)

Ingredients:

3/4 kg minced meat (kheema), washed and drained

Ridge guard/Beerakaya -1 lb-chopped in to medium pieces

1  onions, finely chopped

1 tbsp ginger garlic paste

few curry leaves

4-5 green chillis, slit

½ tsp turmeric pwd

salt to taste

2 1/2 tbsps oil

coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

1/2 tbsp coriander seeds 

1/2 tsp cumin seeds

1/2 tsp poppy seeds

1 elaichi, 2 cloves, 1/2″ cinnamon stick

Preperation Method:

Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.

Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.

Add the ground masala pwd,chilli powder and salt and combine well. Add the chopped Ridge guard pieces and cook for 1 mt  on medium .

 Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid,add  coriander leaves. Again cook on low  for 8-10 mts or till you get the desired gravy consistency.

Garnish with fresh coriander leaves and serve hot with rotis or white rice.

Chakra pongali(Sweet Pongal)

In-Gradients:
1 cup - Sona Masuri rice
½ cup - Yellow moong dal
1 - 1½ cups -Jaggery+sugar
¼ cup each - cashews and golden raisins
¼ cup - Ghee melted
4 cardamom pods - skins removed and seeds powdered finely
4 cups - milk

Preperation Method:
Heat one teaspoon of ghee in a pan. Add and roast yellow moong dal, on medium heat, until the color changes from yellow to pink. Take care not to brown.Remove them to a plate and keep aside
In the same pan, add and heat two teaspoons of ghee. Add and fry the cashews and golden raisins till they turn to light gold. Remove and keep them aside.
Take rice and roasted moong dal in a Pressure cooker and add 4 cups of milk,cook the rice and dal to tender soft.(up to 5 whistles)
While the rice is cooking, in another pot, melt Sugar and  jaggery. Add the powdered jaggeryand sugar and half cup of water. Stir and cook till jaggery melts. Bring the solution to a rolling boil. and reduce the heat and simmer for about five minutes. Turn off the heat. Let the jaggeryand sugar syrup cool a bit.
Add the cooked rice-dal pongal to jaggeryand sugar syrup. Keep the heat on medium. Stir in the ghee, cashews, golden raisins and cardamom powder. With a strong laddle, stir well to combine all. Cover and simmer until the whole mixture comes together into a sticky, gooey mass. Turn off the heat. Cover and let it sit for 10-15 minutes.

Pulihora – Tamarind Rice

Ingredients:
2 cups raw rice (cook such that each grain is separate, spread to cool)
1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram
1 tsp teaspoon mustard seeds
1 tsp cumin seeds
3-4 medium dry red chilli
4-5 green chillis slit length wise
1 1/2 tsps finely chopped ginger
1/4 tsp hing/asafoetida/inguva
2 tsproasted peanuts

1 tsp Cahew nuts

3 tbsps oil

Preperation Method:
Grind 1 tsp of mustard seeds in to coarse powder and mix the powder to the rice.

Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add Pea nuts,channa dal, urad dal ,cashew nuts and fry for a minute till light brown. Next add the slit green chillis, ginger, dry red chillis,asafoetida and few curry leaves,salt,turmeric and fry for a few seconds.

Add the tamarind extract and cook till the raw smell of tamarind disappears, approx 5 mts. It will be a like a thick but flowing paste. Remove from heat,Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt.

 

Bobbarla Garelu – Black eyed Peas Fritters

Ingredients:

1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained

3/4 cup finely chopped onions

3-4 green chillis finely chopped                                                

2″ ginger finely minced

1 tsp cumin seeds (optional)

1 small bunch coriander leaves finely chopped

salt to taste

oil for deep frying

Preperation Method:

Grind the soaked and drained black eyed peas to a coarse paste . Add the chopped onions,green chillis, ginger, coriander leaves, cumin seeds and salt and mix well

 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape with hole in the center(just like garelu) . Prepare patties with the rest of the mixture

Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color

Serve hot with tomato sauce or any chutneyof your choice

Chilli Chicken

In Gradients:
Chicken Boneless-1 lb
Corn Flour-2 tsp
Pepper powder-1 tsp
Red chilli powder-1 tsp
Salt to taste
egg -1
Chopped Ginger-1tsp
Chopped Garlic-1 tsp
Chilli Garlic Sauce-2 tsp
Azinomoto-1 tsp
Soy Sauce-2 tsp
Capsicum-cut in to square pieces
Onion-cut in to square pieces
Red chilli-tear in to medium pieces
Water/Chicken stock -1/2 cup
Oil to deep fry
Sesame oil-4 tsp
Vinegar-1/2 tsp
Preperation Method:
Take 1tbsp corn flour, salt, 1/2 tsp Red chilli powder,Azinomoto,egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. 

             Heat oil and deep fry the marinated chicken pieces till golden brown. 

take another pan  heat 4 tbsp sesame oil and add Red chilli ,chopped garlic,chopped garlic sauté for few seconds. then add onions,bell pepper(capsisum)pieces and mix well.

and add salt,redchilli powder,pepper powder,azinomoto,Chilli garlic sauce ,soy sauce ,vinegar one by one and saute for a 1 minute.

add 1/2 cup of water/Chicken stock to this mixture and boil it.after thickening sauce add fried chicken pieces and mix well and Garnish with spring onions.

Gutti Vankaya Curry(Stuffed Egg plant curry)

In Gradients:

Brinjals/Vankaya-10 wash, make + quarters with stalk intact

Onions(Shallots)-5

Green chilli-6 

Ginger garlic paste-1 tsp

Red chilli powder-1 tsp

Turmeric-1/4 tsp

Salt to taste

Oil-8 tsp

Mustard seeds-1 tsp

Curry Leaves-few

Dry roast and Grind them in to powder

pea nuts- 1/2 tsp 

Sesame seeds-1 tsp

Cashew nuts-1 tsp

Coriander seeds-2 tsp

Cumin seeds-1 tsp

Cinnamon stick-1 inch

Cloves-3

Preperation Method:

add 1 tsp oil to the pan and roast the  Brinjals.remove and keep them aside

Then  Add 1 tsp oil in a Pan, add the sliced onions,Geen chilli and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.Once cool, make a coarse paste.To this,add dry roast powder(we made that before),red chilli powder,turmeric,salt,ginger garlic paste and wix well.
Then Stuff the paste on each side of the roasted brinjal without breaking it. Stuff all the brinjals. 
Heat a pan and add 6 Tbsps oil to it. When oil is hot add mustard seeds and curry leaves when they started to splutter ,add the stuffed brinjals and cook covered on low stirring in between.If required sprinkle some water on the brinjals and again cook covered. Cook the brinjals till they are fully cooked. Then remove the lid and cook till they are crisp.

  transfer the brinjals to a serving bowl. Serve hot with white rice.

Miriyala Rasam

In gradients:

2 tbsps cooked and mashed tur dal/kandi pappu 

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

4-5 curry leaves

salt to taste

3 cups water

For Popu:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

pinch of fenugreek seeds

1/4 tsp asafoetida/hing

1 dry red chilli

few  curry leaves

1-2 tsps  oil     

Dry roast the below in gradients in to coarse powder

1 tbsp Tur dal

2 tbsp Pepper /Miriyalu                                          

1 1/2 tbsp Coriander seeds

pinch of Fenugreek seeds

3/4tbsp cumin seeds

                       

Preperation Method:

Heat a deep vessel, add 4 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, curry leaves and bring to a boil. 

 Add the charu podi we made before and mashed dal and cook for another 5 mts.

Heat oil in a pan, add mustard seeds.cumin seeds,fenugreek seeds and as they splutter, 

add red chili and curry leaves and  fry for a few seconds. Add asafeotida and turn off heat.

Add this to the rasam and combine. Garnish with coriander leaves and serve with white rice.

Cauliflower senagapappu curry(Cauliflower with chanadal)

In gradients:
Senagapappu(chana dal)-1 rice cup
Cauliflower medium size-1
Onions (chopped)-1/2 onion
Green chilli-6
Coriander powder-1 spn
Redchilli powder-1 spn
Turmeric-1/4 spn
Garam masala powder:1 spn(I used Priya Garam masala )
Salt to taste
Oil-3 tsp
Coriander leaves for garnish
Mustard seeds-1/2 spn
Cumin seeds-1/2 spn
Curry leaves-few


Preperation Method:
Pressure cook the dal(only 1 whistle) till it turns soft but not mushy.

Cut the caulifower in to small florets ,wash and keep aside.

Heat pan,add oil.when the oil is hot.add mustard seeds,cumin seeds and let them splutter.add curry leaves ,saute for few sec .now add chopped onions ,green chillies, saute till the onions turn transparent. 

add ginger garlic paste.sauté it for a minute and now add  Cauli flower florets, turmeric powder and salt mix well and place the lid.

Once the cauliflower florets 3/4th cooked, add cooked chanadal dal,chilli powder,garam masala powder and little bit water and cook for 5 minutes.

Garnish with Coriander leaves and serve hot with white rice,chapathi.

Chicken curry

In Gradients:

1 pound Chicken cut them into pieces as per ur wish

1 onion chopped

4 green chillies

1/2 bunch of coriander leaves

salt to taste

1/2 tsp of turmeric

2tsp chilli powder

5 tbsp oil

1cup water

Ginger &garlic paste-1 1/2spoon

For Making Masala powder:

2tbsp poppy seeds

few  cashew-nuts                                                      

coriander seeds:2 tbsp

cumin seeds:1 tbsp

Cinnamon:1 inch stick

cloves:3

cardamom:1

Dried coconut powder-1 tbsp

dry roast all the spices and  powder all the above  ingredients 

Preperation Method:

Wash and cut the chicken into pieces as per ur wish.wash and drain.

In a pan heat oil and add onion and green chillies.when onions turn soft add ginger garlic paste.

Add chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates 

and then add chilli powder and masala that we made,add some water.let it cook for 15 minutes.

 Finally add  chopped  coriander leaves  ,cook till the u get the required consistency .

                        Serve hot with White rice/chapathi/Biryani etc