Vangi Bath(Eggplant Rice)

In Gradients:

• 1 cup rice (uncooked)
• 6 small brinjals
• 2 tsp vangi bath powder
• curry leaves
• 1 tsp lemon juice
• salt

Vangi bath masala powder:

• chana dal- 3 tsp
• urad dal- 3 tsp
• fenugreek (methi seeds)- about 4 seeds
• dry coconut- 3 tsps
• red chillies- 5 to 6
• jeera (cumin)- 1 tsp
• coriander seeds- 1 tsp
• cloves- 2
• cardamom- 1
• cinammon stick- a small piece

Fry all the above ingredients in 1 tsp oil. Grind to a smooth paste and use 2 tsps of this mixtue for the vangi bath.

Preperation Method:

Cook the rice with 2 cups of water.

cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

 Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.

Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder.

Atukula upma ( Poha upma)

In Gradients:

Poha (Atukulu/Avalaki) – 2 cups

Medium onion- 1

Peanuts about 10

green chille- 4

few curry leaves

coriander leaves

lemon juice and salt.

Preperation Method:

In a Pan add a tablespoon of oil followed by mustard seeds. When mustard starts to splutter around add the peanuts, half teaspoon each of chana dal and urad dal. When slightly brown add the green chilli and curry leaves.

 Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.While the onion is cooking take the poha under the cold water and rinse it of twice. 

Put the poha immediately in the collander and drain the excess water.Once the onions are soft add the poha, followed by salt. 

Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

Gunta ponganalu with Quinoa( Appe/Paniyaram with quinoa)

Urad dal--1 cup
Quinoa---1  1/3+1 tsp

A fistful of channa dal (soaked overnight)
Cumin seeds --- 1 tea sp
Green chilies --- 4 finely chopped
Onion -- 1 big chopped
Curry leaves – 12 cut in to small pieces
Coriander leaves ----- 1 tab sp chopped
Salt to taste
HOW TO MAKE PONGANALU:---

Soak Urad dal  overnight,grind drained dal in the morning cover and keep for 4 hrs.
Soak  1 1/3 cup Quinoa for 4 hrs.keep remaining 1 tsp quinoa dry.
after 4 hrs mix drained quinoa and dal batter.

 Add the chopped onion, chillies, presoaked channa dal ,finely chopped coriander leaves  and sufficient salt including 1tsp dry quinoa  to the  batter. Mix it well.

Heat ponganala skillet in a medium heat and then add few drops of oil in to each impression.

Now fill the impressions with the batter and cover with a lid and cook in a medium flame for 5 min.

Then remove the lid and gently lift the ponganalu with a spoon (if properly cooked, they should come out easily without sticking the skillet. If not cook for few more min.
Turn each to the other side to cook the other side also for 5 min.in medium heat (this time don't cover the skillet)
Remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the main point for making ponganalu.
Serve hot with coconut chutney/peanut chutney.

Lemon Quinoa

In Gradients:
Quinoa---1 cup
Lemon----1
Salt to taste
For Tempering/popu
Pea nuts--2 tsp
urad dal--1 tsp
Chana dal--1tsp
Mustard seeds ----1/2 tsp
Green chillies--2
Curry leaves---few
Red chilli -----1to 2(Halved)
hing-1/2 tsp
Turmeric--1tsp


Preperation Method:
cook quinoa in a pressure cooker/rice cooker with double amount of water .set aside to cool down completely.
Heat oil in a pan add peanuts,urad dal,chanadal and saute till they turn golden and add mustard seeds,green chili,red chilli,curry leaves,hing,turmeric and salt one by one, saute a minute  and turn off the heat .
Add this popu and lime juice to Quinoa and mix well.

Royyala Iguru(Prawns Curry)

In Gradients:

1 pound Prawns(De-shell,de-veined,Wash and drain)

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
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:

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

Add prawns ,salt and turmeric saute them until the water that the prawns leaves evaporates .

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

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

 Serve hot with White rice/Biryani etc.

Royyala Iguru

In Gradients:

1 pound Prawns(

Wash prawns and drain)

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

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:

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

Add prawns ,salt and turmeric saute them until the water that the prawns leaves evaporates .

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

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

 Serve hot with White rice/Biryani etc.