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