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

Ulli Pakodi – Crispy Onion Fritters

In gradients:

1 cup besan (gram dal flour)

1/4 cup rice flour

4-5 green chillis, finely chopped

2 large onions, sliced

few sprigs curry leaves

few  chopped Pudina Leaves

few  chopped Coriander leaves

salt to taste

oil for deep frying

Preperation Method:

Combine both the flours with salt, green chillis, curry leaves,pudina leaves and onions. add little bit water and mix well with fingers. 

Heat oil in a deep frying pan. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.

                 Once they turn golden brown, remove them on to absorbent paper.

                            serve hot as a evening snack with  tea.

Chikkudukaya - Tomato Iguru (Indian broad beans curry)

Ingredients:

3 - 4 tbsps of cooking oil
250 gms Chikkudukaya (about 30)
3 medium sized onions (about 2 cups of chopped onions)
5 green chillies (finely chopped)
2 springs of curry leaves
1/2 tbsp cumin seeds (jeera)
1/2 tbsp mustard seeds (avalu)
1/4 tsp turmeric powder
6 ripe tomatoes (about 2 cups of tomatoes cut into chunks)
1/2 tsp of chilly powder

1/2 tsp of coriander powder
a few coriander leaves for garnish
salt to taste         

Preperation Method:

Heat oil in a pan,  add cumin,mustard seeds. When the seeds start   to splutter, add curry leaves, green chillies, turmeric and fry for about 30 seconds. add chopped onions,green chilli. Add salt and fry till onions turn soft and turn to light brown. 

Add beans, chilly powder,coriander powder  Mix well. Cover and cook on medium flame for 8 mts  stirring in  between

 Then add  tomatoes, cover and cook till the tomatoes are soft (about 5 mts) on medium .

 Adjust salt, chilly powder. Uncover and cook on high flame for about 3 mts. Switch of  the flame and garnish with coriander leaves. Serve hot with  white rice 

Sambar

In Gradients:

Kandi pappu (Toor dal) - 1 Cup

1 tsp cooking oil

Shallots/Sambhar Onions - 10 -12

Mullakada/Drumsticks - 1 (Cut into 2 inch pieces)

Sorakaya/Anapakaya/Bottle gourd - 1 cup (peeled & cubed)

2 medium sized tomatoes - cut into quarters

1 carrot - Wash ,peel & cut into thick slices

4-6 green chillies - slit lengthwise (Adjust to your spice levels)

5-6 curry leaves
1 large lemon sized tamarind - soaked in 3 cups of warm water and pulp extracted

Salt to taste

Pinch of turmeric

1 tbsp sugar or grated jaggery

1 tsp grated coconut

2 tbsps sambar powder(I use 777 sambar powder)

For popu/tempering:

Cooking oil - 2-3 tbsps

3-4 crushed garlic cloves

1 tsp avalu (mustard seeds)

3/4 tsp jeelakarra (jeera)

3-4 dried red chillies (tear roughly)

2 pinches of hing/inguva/asafoetida

10-12 curry leaves

Freshly chopped coriander leaves for garnish - 3-4 tbsps

Preperation Method:

Pressure cook dal with 2 cups of water, 1 tsp oil till 3-4 whistles. Once the pressure leaves, open the lid and mash the dal smoothly or let cool down and grind it in a mixie/blender. Set aside

In a wide bottomed vessel, add all the cut vegetables, tamarind pulp, salt to taste, turmeric powder, curry leaves, green chillies, mix well and bring it boil. Turn  to medium and allow to cook till the vegetables turn soft but not mushy (about 15-20 mts).

Now add in the mashed dal to the boiled vegetables and bring to a boil. Add water if required or to make the sambhar slightly thinner. Add sugar/jaggery. Adjust tamarind pulp, salt if required.

In a small bowl, make a thin paste of the sambhar powder adding little water and transfer this to the boiling sambhar. (Adding the powder directly to the sambhar would’nt dissolve instead forms into lumps and settles down under the vessel.) Cook for around 8 mts on low . Add grated coconut, mix well.

While the sambhar cooks, in another pan heat oil, add crushed garlic and fry for a minute. Add mustard seeds, jeera. As they splutter, add dry red chillies and hing powder. Just before turning off  add curry leaves, toss and turn off the flame. Transfer the popu  to the boiling sambhar.

Garnish with coriander leaves. Turn off  and serve it with hot rice and papad or with idly or dosa