Brinjal Gujju (Eggplant)

Ingredient

 

Brinjal               1 (big one)

Green chilies     3 (small pieces)

Ginger               small (pieces)

Tamarind paste  2 Tbsp.

Salt                   1/3 tsp. (adjust to taste)

Onion                ½ cup (pieces)

Cumin seeds     1 tsp.

Mustard seeds   ½ tsp.

Hing                   ½ tsp.

Jaggery paste    1 tsp. 

Curry leaves       1 bunch

Coriander leaves 1 bunch

Oil                       2 tsp.   

Method

1.   Rub the brinjal with oil and grill it in an oven @ 350 f for 30-40 mins or on stove till it gets browned and cooked evenly

2.   Deseed the Brinjal and mash it into a smooth paste

3.   Take   3 cup of water to bowl add tamarind paste, salt ,green chilly pieces ,Jaggery paste,  smashed brinjal and mix it well

4.   Add oil to pan once oil is hot enough add cumin seeds, mustard seeds, hing, ginger pieces.

5.   After they are fried add onion pieces to pan it is fry till they turn to brown

6.   Add the liquid from step 3,  coriander leaves  to pan  and mix them well

7.   Let it simmer for a few minutes.

Dosakai (round- yellow cucumber) Curry

                 

Ingredient

1. Cucumber           1 cup (small pieces without seeds)
2. Tomato’s             2 (cut into small pieces)
3. Onion                 ½ cup (pieces)
4. Green chilies       3 (pieces)
5. Cumin seeds       1 tsp.
6. Mustard seeds     ½  tsp.
7. Ginger                 1”small piece (chopped)
8. Garlic claves        2 (Chopped)
9. Oil                       2 Tbsp.
10. Salt                     ½  tsp.(adjust to taste)
11. Curry leaves        1 bunch
12. Coriander leaves 1 bunch
13. Turmeric powder ½ tsp.

Method

1.   Add oil to Pan once hot enough add curry leaves, cumin seeds, and mustard seeds after 2 minutes add onion and green chilly pieces

2.   Fry till they get a nice brown color add cucumber  pieces and salt to pan mix it properly after 5minits add little water to pan

3.   Once the cucumber is cooked like add tomato pieces, mix occasionally till everything is cooked. 

4.   Add garlic pieces, turmeric powder, ginger pieces, cumin powder, coriander powder mix it properly add coriander leaves.

5.   Let the curry simmer for another 5 m,ins

Capsicum masala curry

        Ingredient

1. Capsicum            ¼ kg (cut into small pieces)
2. Pea nut powder   2 Tbsp.
3. Cumin   seeds     1 tsp.
4. Coriander seeds  1 tsp.
5. chilies                 3 (pieces)
6. Salt                    ½ tsp.  (adjust to taste)
7. Curry leaves        1 bunch
8. Turmeric powder  ½ tsp.
9. Tamarind paste    1 tsp.
10. Jaggery  paste       1 tsp. 
11. Onions              ¼ cup (pieces)
12. Ginger                 small piece
13. Oil                      2 tbsp.
14. Coriander           1 bunch  

 Method

1    Dry roast cumin seeds, coriander seeds and grind them into a nice powder

2.   add oil to pan  once oil is hot enough add cumin seeds, Curry leaves, green chilly pieces and onions. Fry till they get a nice brown color                    

3.   Add capsicum pieces to same pan and mix occasionally till they are cooked (approximately 10 minutes)  

4.   Add turmeric powder, salt, tamarind paste, Jaggery powder, cumin-coriander powder and mix properly for 3 mins

5.   Add pea nut powder, coriander leaves and simmer for 5 mins

                    

Wenpongal

                                              Wenpongal

Ingredient

Rice                      1 cup

Moong dal             1 cup

Green chilies         3 (pieces)

Black pepper   1  Tbsp.  (powder)

Cashew nuts         1 Tbsp.

Salt            1 tsp. (adjust to taste)

Oil                        4 Tbsp. 

Ghee                    2 Tbsp.

Cumin seeds         1 tsp.

Carry leaves          1 bunch

Coriander seeds    1 tsp.

Method

1.   Cook Rice and Moong dal in a pressure Cooker (1:3 Rice vs. water ratio)

2.   Add Ghee to pan add cashew nuts  fry   till it turns to a light brown color and keep them aside

3.   Add whole black pepper to the pan fry for 2 mins- then grind them into a nice powder

4.   Add oil to same pan once it hot enough add cumin seeds and curry leaves after 2 mins add cooked rice and Moong dal mix

5.   Then add one cup water to pan once it boiling nicely add salt, cashew nuts, pepper powder and  green chili pieces

6.   Mix it properly add  one tsp. ghee to pan  after 10 mins take the pan off the heat

7.   Hot and savory pongal is ready

Bhelpuri

                     Bhelpuri

Ingredient

Pupped Rice            1 small bowl

Pea nuts                  1 hand full (fry) 

Salt                          1 tsp.

Coriander leaves  ½ cup

Jaggery powder   2 Tbsp.   

Lemon  juice     4 Tbs (one lemon)

Onion           ½ cup (small pieces)

Red chili powder     ½ tsp.

Tomato       ½ cup (small pieces) 

Method

The simplest recipe ever

Mix all the ingredients above and garnish with sev and coriander leaves.

Spicy and tangy bhelpuri is ready, Easy on calories and great on taste 

Café Samosa

                   I remember back in my college days the go to snack for all us after college was Ramu kakas samosa and tea (am sure all of us had someone like this around). We had one of our best conversations around them. I was getting real nostalgic lately and tot of making these. This came out really tasty and my family gulped it all up in less than 10 mins. Hope you guys like it just as much as my family did.

Café Samosa

Ingredient

     Onion                       1 cup

     Peas                        ½ cup  

     Salt                           1 tsp.   

     Green chili pieces       4

     Oil                            10 Tbsp. (enough to fry samosa)

      Wheat flour              1 ½ cup

      Coriander leaves       one bunch

      Curry leaves             one bench

      Cumin seeds             1 tsp.

      Turmeric powder     ¼ tsp.

       Water                      1/3 cup

Method

     Add water & salt to wheat flour and mix. Knead it till it becomes pliable dough. Keep covered

     Add oil 2 tbsp. oil to pan once oil is hot enough add cumin seeds, Curry leaves, green chili pieces and onion

     Fry till they get a nice brown color

     Add peas to the same pan add little water to pan.  Mix occasionally till peas are completely cooked.

      Add coriander leaves, salt and turmeric powder to the peas and mix

      Mash till it becomes a nice paste.

      Make the kneaded dough into small balls

      Press each ball into a round approximately 3” and add 1 tbsp. of curry to it

      Fold the dough and make a triangle

Add oil to pan once hot enough add samosa one by one   fry  them till they turn into golden brown color.

 Hot and spicy café samosa is ready.

Banana Orange milk Shake

          

Ingredient

 

1   Banana                 2

2.  Orange juice     3 tbs

3.  Milk                    1 cup    

4.  Sugar                 4 tsp

5.  Almond powder  2 Tbs

Method

1.  Add banana add little water, orange juice 

,milk ,sugar ,almond powder  to  a mixer and 

  grind it to a smooth liquid

2. Banana Orange milk shake is ready children like this shake 

Dondakai masala

 

Ingredient

1.        Dondakai               20

2.        Chana dal             3 Tbs

3.        Urad dal                3 Tbs

4.        Coriander seeds   1Tbs

5.        Cumin seeds        2 Tbs

6.        Onion pieces        1 Cup

7.        Corinder   leaves  1 Cup

8.        Curry leaves      1 bunch

9.        Turmeric powder  1 tsp   

10.     Green Chilies        8

11.     Garlic claves          4

12.     Salt                      1 tsp

13.     Oil                        4 Tbs

14.     Ginger                 ½ tsp

Method

1.        Slit Dondakai length wise add water to bowl add dondakai boil up till it’s cooked

2.        Add chana dal, urad dal, coriander seed, cumin seeds to a pan and dry Roast them, Grind them into a nice powder

3.        Add onion, green chilies, garlic cloves, salt, coriander leaves to a mixer/grinder and grind to a nice paste add powder to the paste

4.        Stuff the paste to the dondakai one by one.

5.        Add oil to a pan once hot enough add stuffed dondakai and fry till it turns to a light brown color

6.        Dondakai masala curry is ready

Chama Gadda antu pulusu

                             

Ingredient

1.   Chama Gadda   pieces    2 Cups (cooked)

2.   Onion   pieces                 1 cup

3.   Sesame seeds                 2Tbs

4.   Corinder seeds                 1 Tbs

5.   Green chilies              5 (cut into pieces)

6    Garlic cloves                    4

7.   Cumin  seeds                   1 tsp    

8.   Mustard seeds                 ½ tsp

9.   Turmeric   powder            ½ tsp

10. Red chilies                        3

11  HIng                                 ½ tsp

12. Tamarind past                   4 Tbs

13. Salt                              1 tsp(adjust to taste)

14. Jaggery  powder               2 Tbs    

15. Oil                                   2 Tbs

16. Curry    leaves                  one bunch

17. Coriander leaves               one bunch 

Method

1.        Add sesame seeds, coriander seeds to a pan and dry Roast them, Grind them into a nice powder put in a separate bowl

2.        Add oil to pan once oil is hot enough add cumin seeds ,mustard seeds, red chilies, hing, curry  leaves.

3.        After 3 minutes add onion pieces fry 3 mins add chama gadda pieces, green chilies, and garlic claves             

4.        After onion pieces are cooked add tamarind paste, 6 cups water, salt, turmeric powder,

5.        Once the liquid boils add sesame, Corinder powder and mix properly add coriander leaves and switch off the stove

Peas Tomato Curry

                               

Ingredient

1.        Peas                    1 cup

2.        Tomato   puree      1 cup

3.        Onion       Pieces  1 cup

4.        Coriander powder  1 Tbs

5.        Cumin powder       1 tbs

6.        Cumin seeds        1 tsp

7.        Turmeric powder   1 tsp

8.        Salt                     1 Tbs

9.        Amchur powder    1 tsp

10.      Oil                        2Tbs

11.     Chili powder           1 tsp

12.     Curry leaves           1 bunch

13.     Coriander leaves     1 bunch

Method

1.        Add oil into pan once it is hot enough add cumin seeds and  curry leaves 

2.        After 2 minutes add onion and fry till it slightly turns brown

3.        Add tomato puree, Peas ,salt, turmeric  powder after the piece are cooked (approx. 10 mins)

4.        Add cumin powder, coriander powder, amchur powder and chili powder. Make sure the powders are infused into the curry.

5.        Add coriander leaves peas  curry is ready to serve

Majjiga pulusu (Yogurt sauce/soup)

   

Ingredient

1    Curd or Yogurt       1 Cup

2.   Rice flour               2  tbs

3.   Tamarind  paste     1 tsp  

4.   Corinder seeds      1 tbs

5.   Ginger     pieces    1 tsp

6.   Green Chilies        5

7.   Corinder leaves     1 bunch

8.   Curry leaver          1 bunch

9.   Okra/Bendi           ½ cup (pieces)

10  Oil                         1 Tbs

11  Hing                      ½ tsp

12  Salt                       1 tsp (adjust to taste)

13. Turmeric powder     ½ tsp

14. Cumin seeds          1 tsp

15. Mustard seeds        ½ tsp

16  Hing                       ½  tsp

Method

1.        Add coriander seeds, ginger, green chilies to a mix and grind into a smooth paste

2.        Add 3 cup water to curd whisk it till it becomes a smooth liquid

3.      Add rice flour, tamarind paste, coriander Seeds, ginger, green chilies paste, turmeric powder,    salt and Bendi Pieces to the curd and mix well (make sure there are no lumps)

4.      Add oil to pan once it is hot enough add cumin seeds, mustard seeds, Hing, curry leaves

5.     After 2 mints add paste from step 1, Curd from step 2 and cook till okra is completely cooked.Z

6.        Add coriander leaves after 2 mins  and remove the pan from the stove

Cabbage Chutney

   Ingredient

1.   Cabbage                 1 Cup

2.   Tamarind                 2  tsp  (Paste)

3.   Coconut                 1 tbs  (paste)

4.   Turmeric   powder   ½ tsp

5.   Red chilies             5

6.   Salt          1  tsp (adjust to taste)

7.   Urad  dal                   1 tsp

8.   Chana Dal                 2 tsp

9.   Mustard seeds          1 tsp

10  Cumin    seeds           1 tsp  

11  Hing                          ½  tsp

12  Corinder seeds          1 tsp

13. Garlic cloves             3

14. Carry leaves              1 bunch

15  Corinder  leaves         1 bunch

16. Ginger                      1”small piece

17  Oil                            3 tbs

Method

1.        Add oil into pan once oil is hot  enough add  mustard seeds ,urda dal,  Chana dal, Red chilies,  hing , garlic cloves, cumin seeds ,coriander seeds  and curry leaves  once they are fried for 2 mins remove them and keep aside

2.        In the same pan add Cabbage cook till it becomes really soggy

3.        Add Tamarind, ginger, cooked cabbage, coconut, salt ,all tampered ingredient and coriander leaves  to a mixer and grind into a smooth paste