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

Masala Rice

Ingredients:
Rice - 2 cups (Basmati looks good, normal rice can also be used.Soak rice for 10-15 minutes and drain out water)
Ghee/Oil - 2 Tspns
Curry Leaves
Ginger Garlic Paste - 1 Tsp
Chillies - 7/8
Onion - 1
Coriander Leaves
Elaichi
Salt

For Grinding:
Raw Coconut - 2 Tsp
Dhaniya/Coriander Powder - 1 Tsp
Coriander Leaves
Ginger- 1 inch
Garlic - 1 clove

         
 

Making Steps:

Soak two cups of rice in water. Soak two cloves, cinnamon stick, 3 garlic cloves for 10 minutes  in a cup of water. Heat ghee in a frying pan.Once hot add  in cinnamon, clove, elaichi, garlic, curry leaves, ginger garlic paste.  Fry well.

Then add ground mixture and fry for 2 minutes. Also add sliced onions, green chillies, salt. Then add soaked rice along with 3 cups of water.Stir well and close the lid for 10 minutes. Open lid stir well and close it and cook for 5 minutes on a low flame.Turn off and serve hot.

Goes With:
Any Curry

Cooking Time:
30-40 Minutes

Mixed Sprouts Curry

Ingredients:

Mixed Sprouts - 2 cups( Any sprouts. I used Sprouted Black Channa and Green Grams)

Onion - 1 large

Tomato - 1 

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Garam masala powder - 1/2 tsp

Green chillies 2(Slit length wise)

Ginger&Garlic Paste - 1 tsp

Asafoetida - a pinch

Salt 

Oil - 2 tsp

lemon juice - 1 tsp

Coriander leaves 

Making Steps:

In a pressure cooker, add sprouts and 2 cups of water. Pressure cook until 3 whistles. In a frying pan, add oil, mustard, cumin, curry leaves- Let it fry. When these seeds splutter, add  ginger&garlic paste, turmeric powder, onion cut, tomatoes cut, coriander powder, green chillies,salt. Close the lid for 2 mins. Add cooked sprouts to the same frying pan, add asafoetida, gram masala powder and mix well, Leave it for about 5-7 minutes.Garnish with coriander. A lemon can be squeezed on the curry before eating.

Cooking Time:

20-25 mins

Goes With:

Rice

Roti

Prawns Vepudu / Royala Vepudu

Ingredients:

Prawns - 1 lb

Ginger Garlic Paste - 2 Tbspn

Turmeric Powder- 1/4 Tbspn

Dhaniya Powder - 1 Tbspn

Chilli Powder - 1 1/2 Tbspn

Lemon Juice - 1 Tbspn

Cumin Powder - 1/4 Tbspn

Onions - 2 medium sized(diced)

Green Chillis -5

Curry Leaves- 8

Oil

Making Steps:

Wash prawns thoroughly. Marinate prawns in turmeric powder, dhaniya powder, lemon juice, cumin powder, ginger garlic paste, salt and chilli powder for 20-30 mins. Add one cup of water to the prawns and boil them for 5-7 minutes. Drain out water and keep these prawns aside.
In a frying pan, add oil, curry leaves, green chillis, onions and little chilli powder. After onions become transparent add prawns and stir well.Leave the stove on medium flame for 8-10 minutes. Garnish with coriander.

Cooking Time: 
25- 35 mins

Goes With:
Rice

Fish Fry

Ingredients:

Fish - 3 Medium Sized Pieces( I used Trout)
Green Chillies- 4
Chilli Powder - 1 Tbspn
Dhaniya Powder - 1Tbspn
Salt
Curry Leaves - 8
Coriander
Oil - 1 Tbspn
Ginger Garlic Paste - 1Tbspn
Lemon Juice - 1Tbspn

Making Steps:

Soak Fish Pieces in water, add salt and one Tbspn of oil. Drain water and wash those pieces thoroughly. Take these piece sin to a bowl and add all the ingredients mentioned above and mix well.
Keep it aside for 20minutes. In a frying pan, add some oil and fry pieces. Squeeze lemon on these and eat along with Rice and onions.

Cooking Time:

30-40 Minutes

Goes With:

Rice

Goru chikkudukaya / Gawar Beans Fry

Ingredients:

Gawar Beans or Goru chikkudkaya - 1 lb
Mustard Seeds
Cumin
Curry Leaves
Onions -1 Big Sized


For Grinding:

Red Chillies - 3/4
Roasted Peanuts/Ground Nuts - 5/6 Tbspns
Jaggery - a pinch

Making Steps:

Wash and cut beans, pressure cook  until 2 whistles. In a frying pan, add oil, mustard&cumin seeds, curry leaves. After the seeds start spluttering add onions and turmeric powder, salt and keep frying.
Roast peanuts and red chilli together and grind them into Coarse powder along with Jaggery. Take out water out of the boiled beans and add to the pan along with ground mixture. Fry for 15 mins on low flame, turn off the stove and garnish with coriander

Cooking Time:
25 Minutes

Goes with:
Roti
Rice

Fish Curry

Ingredients:

Salmon or Trout   - 1lb (I used Salmon)

Tomatoes - 2 Medium Sized

Turmeric Powder - Half Tbspn

Oil 

Green Chillies - 5-6

Red Chilli Powder - 2 or 3 Tbspns

Curry Leaves - 8-10

Fenugreek seeds -  1tsp

Cumin -1tsp

Mustard Seeds - 1Tbspn

Tamarind Paste - 3-4 Tbspns

To Grind:

Onions - 2 or Shallots - 1 cup

Black pepper seeds -1tbsp

Red chili powder 3 tbsp

Coriander powder 1/2 tsp

Making Steps:

Clean Salmon and cut in to medium sized pieces. Collect fish pieces in to a vessel, add salt and chilli powder and keep aside for 20-30 minutes. In a frying pan, add some oil and these fish pieces and fry both sides, 1 minute each side and keep them aside. Grind the ingredients under "to Grind" section  and keep aside. Heat oil in a broad pan, add mustard & cumin seeds, curry leaves, green chillies, fenugreek seeds and fry.Add Tomatoes too. Close the lid, so that tomatoes pieces are softened.Add ground masala, Turmeric powder and mix well. Dilute tamarind in water( varies on the gravy quantity you require) and close the lid for 2 minutes. Open the lid and add fish pieces.Put the pan on sim and close the lid for 5 minutes.Open the lid and turn the fish pieces carefully, as fish pieces are very tender. Close the lid checking the thickness accordingly,water & salt can be added.Garnish with Coriander.

Cooking Time:
45 minutes

Goes With:
Rice

Carrot Soup

Ingredients:

Carrots-3
Cinnamon - 1 Stick
Cloves- 4/5
Ginger - a pinch
Green Chillis - 2/3
Onions
Coconut Milk
Jaggery-1 Tbspn (Grated)
Ghee- 1 Tbspn

Making Steps:

Wash carrots, peel them and cut them into cubes. Heat ghee in a vessel, add onions and green chilies  and saute for 2-3 minutes.Add Carrot cubes. Drop in cloves and cinnamon stick along with 6-8 cups of water. Let it cook until the carrots become tender. Remove Cinnamon and cloves from the mixture. Separate water from the mixture and puree Carrots and Onion mixture. Place  pan on the stove, add the broth that you separated and  pour in puree. You can add the left over broth to slim the puree. Add coconut milk and jaggery  along with salt and stir the mixture. Do this for 7-8 minutes. This can be served hot with croutons.

Cooking Time:
20-25 minutes

Spicy Lamb/Mutton Curry

Ingredients:

Mutton - 500 gms
Tomatoes - 2
Onions - 2
Ginger & Garlic Paste: 3 Tbspns
Oil
Red Chilli Powder - 2 or 3 Tbspns
Pepper Powder - 1or 2  Tbspns
Dhaniya Powder - 1 Tbspn
Cinnamon - 1 Stick
Cloves - 2
Bay Leaves - 1
Curry Leaves
Coriander


Making Steps:

Heat 1Tbspn oil in a pan, Sautee inions until they become transparent.Add tomatoes and ginger & garlic paste and fry them altogether for 5 minutes.Remove from heat and let it cool down for few minutes.Grind these into a paste and keep it aside.

Heat 2Tbspns of oil in  a Pressure cooker and add the ground paste and fry it for 2 minutes.Add washed mutton pieces and fry for 5-10 minutes.Add Red Chilli Powder, Pepper Powder, Turmeric Powder,Salt, Daniya Powder, salt and one cup of water. Stir  it well so that all ingredients mix together.Now close the lid of the pressure cooker and wait until 4 whistles.

Heat 1Tbspn of oil in a pan. Drop in Cinnamon, Cloves, Curry Leaves, Bay Leaves and add pressure cooked mix to this pan. Leave it on simmer for a while. Add water if more gravy is required.

Garnish with Coriander Leaves.

Goes With:

Roti
Rice

Cooking Time: 


45 - 60 minutes