Vankaya Chutney

Ingredients:
chana dal - 1 tsp
urad dal - 1 tsp
red chillies - 2/3
jeera - 1 tsp
methi - 1/4 of a tsp
garlic - 4 cloves
green chillies - 5
tomatoes - 2
brinjals/egg plants - 5
juice of one lemon sized tamarind ball
mustard seeds,curry leaves  for seasoning
onion & coriander for garnishing

Method:

Heat 1 tsp oil in a pan, add red chilli, Jeerara, chana dal, urad dal, methi and fry until brown and keep it aside . Add little more oil to the same pan and add vankaya(brinjal/egg plant), tomatoes, green chillies, & salt. Close the lid and fry for five minutes. Add tamarind extract, cook until very soft. Lightly grind the first set of fried items with garlic( red chillies,methi,jeera, chana & urad dals+ garlic). Take the powder out into a bowl. Now fine grind vankaya, tomatoes, green chillies, add water if needed. Take this out into the same bowl. Do tadka/seasoning/popu again with curry leaves, mustard. Put popu into the same bowl and add coriander, raw cut onion.

Cooking Time: 
15 Minutes

Fish Pulusu

Ingredients:

1 lb fish
green chilies - 6
tomatoes - 1
tamarind - lemon sized ball
dhaniya - 1 tsp
onion- 1 big
garlic - 1 tsp
red chilies - 2
Jeera
turmeric powder

Method:

Soak tamarind in 2 cups of water and keep  aside.
Dry roast dhaniya and Red chillies. Grind the roasted ingreds and garlic without water.
Heat oil in a pan add Jeera,green chilies, onions and fry until onions turn transparent.Add Turmeric powder, tamarind juice,chillie powder, salt and close the pan with a lid. After 15 minutes, add cleaned fish pieces and cover with a lid. Let it cook for 7-8 minutes. Open the lid and turn the fish pieces.Cook for 5 minutes.


Cooking Time: 
30 Minutes

Can be served with Rice. Best served after one day.

Chicken Fry

Ingredients:

500 gms chicken
Oil
Curry leaves
2 tsp rice powder

Marination:

1 tsp Chilli Powder
1/4 tsp pepper powder
1'' piece ginger
1/2 tsp turmeric powder
1/2 tsp garam masala powder
5 cloves garlic
2 tsp chopped coriander leaves
1 tsp mint leaves
1/2 onion
1 tomato
Salt to taste
Water

Method:

Combine all the ingredients under marination and grind along with water into a smooth paste. Apply this paste to all chicken pieces and refrigerate for 1 hour. Just before frying add rice powder to the marinated chicken pieces and mix well. Heat oil in a nonstick pan, and fry chicken pieces over medium flame for about 20 minutes. Add curry leaves and turn chicken pieces so that all the sides get fried evenly.Fry for 5 more minutes, and squeeze lemon on top if needed.

Cooking Time:
40 Minutes

Can be served with Rice or Chapati

Avocado Raita

Ingredients:
2 Ripe Avocados
1 Tomato
1 medium sized onion
2 Green chillies chopped
1 Tsp coriander
1/2 Tsp cumin powder
Salt
1 Tsp lemon
1 cup unsweetened yogurt

Making Steps:

Mash avocado till smooth after removing seed.Add the chopped onion, tomato, green chilli, cumin powder, lemon juice, chopped coriander. Mix all these ingredients.Add yogurt and salt to this mixture, stir well to blend with avocado mixture.Chill in refrigerator and serve.

Preparation Time:
10 minutes

Avocado Milkshake

Ingredients:

Avocado – 1 fruit

Sugar – 2 Tsp

Milk – 1 Cup

Making Steps:

Cut Avocado in to half, scoop out the flesh. Blend avocado flesh, milk and sugar into a smooth paste.

Avocado milkshake ready. This can be refrigerated before having (Optional).

Preparation Time:
2  Minutes

Gongura Vepudu

Ingredients:

Sorrel leaves/Gongura  - 1 Bunch
Onions - 1 Big, Sliced
Red chillies - 3
Curry leaves - 5/6
Chilli Powder - 1 Tsp
Cumin Seeds - 1/2 Tsp
Garlic - 1 Tsp,Minced

Making Steps:

Heat a frying pan and add oil.Add in Cumin seeds, Curry Leaves,Garlic(Cut in to small pieces), red chillies and fry.Cook for 30 Secs. Add in Onions, turmeric powder& chilli powder. Sprinkle salt to allow the onions  to cook faster and caramelize. Add in sorrel leaves and mix well.Close the lid and let it cook for 10 minutes.Remove lid and fry for 2 minutes.

Goes With:

Hot Rice 

Cooking Time:

20 Mins

Tomatilla Chutney

Ingredients:

Tomatillas Or Raw Green tomatoes - 4
Green Chillies - 6
Raw Coconut - 2 Tsp
Garlic - 1 Tsp, Minced
Tamarind Juice - 1Tsp
Coriander
Curry Leaves


Making Steps:
Rinse the tomatillos and wipe them with kitchen cloth or a paper napkin to remove stickiness.Cut each tomatilla in to 4 halves and slit cut green chillies. In a frying pan, add 2 Tsp oil. After 1 minute add Tomatilla pieces and Green chillies. Fry for 3-4 mins. Grind grated coconut and garlic along with tamarind juice, coriander  and salt. Add fried tomatilla and chilli pieces and grind it once.

Goes With:

Rice

Cooking Time:

15 Mins