Guthi Vankaya

INGREDIENTS :

Brinjals/vankayalu(small): 8

Chillipowder : to taste

Onions : big(1)

Curryleaves : 4leaves

Poppy seeds : 1/2tsp

Cloves/lavangalu(cloves) : 3

Candamom/Elachi : 2

Cinnamon sticks : 1inch

Jeera : 1/2tsp

Coriander powder : 1tsp

Ginger : 1/2inch

Gralic(optional) : 2 pieces

Salt : to taste

Oil : 4tbsp

PROCEDURE :

1. Cut the brinjals into into + symbol without detaching the stem. put them into a salt water

2. Now take gasagasalu,cashewnuts,lavangalu,elachi,cinnamon sticks, cuminseeds, dhaniya seeds/powdr, ginger, garlic, into a mixer,add some water run the mixer. till the mixture becomes smooth paste.

3. To the Above Paste paste add chopped onions,curry leaves,salt,chillipowder again run the

mixer for 15sec.put aside.

4.Now drain the water from the brinjals and stuff the brinjals with above paste,put remaining paste aside

5.heat a pan add oil,when the oil get heated put stuffed brinjals,let them fry for 2min in medium flame ,now turn the brinjals and fry them again for 2min. now add the remaining paste with some water,keep the lid, cook in alow flame

6. cook till all the water gets drained away.turn off heat garnish with coriander leaves

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Tomato Rice

INGREDIENTS :  Rice : 2 cups  Tomatoes juice : 2cups(grind tomatos )  Onion  : 1(cut into slices)  Green chilies : 4(slit)  Turmeric  :  1/2 tsp  Ginger &Garlic paste : 2tbsp  Cloves  : 4  Cinnamon  : 2no  Cardamons  : 3  Oil/ghee  : 3tbsp

PROCEDURE :

1. Wash and soak rice for 15 minutes in water. Drain water and keep it aside . 2. In a frying pan, add cloves, cinnamon, cardamon and fry for a minute,Add ginger & garlic to it, fry for a minute and add green chilies and onions Fry till onion turns light brown. Add tomato paste(juice)           . 3. Now add salt and turmeric to it. cook till raw smell of tomatos goes off(like 10 min)add rice to it and stir Now pour down 2 to 3 1/4 cups of water and cook in a rice cooker/ pressure cooker. 4. serve with aloo kurma.

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Vankaya Bataani

INGREDIENTS :

White Brinjals/ ordinary brinjal : 4 washed, cubed and soaked in water
Green peas : 1 cup
Onions : 2(medium) finely chopped
Tomatos : 1 chopped
Green chilis : 2
Red chilli powder : 2tsp
Ginger Garlic paste : 1tsp
Turmeric : pinch
Salt  :to taste
Cloves (2)Cinnamon(1) : make powder/crush them
Oil : 2tbsp

PROCEDURE :

 1 Boil the soaked (over night)green peas adding a little salt, and about a big cup of water. Strain any left over water once thegreen peas boiled.

2 Heat oil in a cooking vessel and add the Cumin seeds  let them splutter. Next add the Chopped onions ,salt , fry till transculate,add green chilli ,curry leaves and now fry till onions turn light brown color,then add the ginger garlic paste and till it leaves it raw smell.


3.Add the chilli powder and mix well,now add the chopped tomatos and cook till tomatos becomes soft then add the Brinjals ,and cook them in a low flame about 2min ,now add the boiled green peas ,add half cup of water and cook on medium flame till brinjals cooked .

4. Turn off the heat and add cinnamon,Cloves powder. garnish with chopped coriander leaves and serve with hot chapatis or white steamed rice.

Note  : It comes good with white brinjal

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Parotta

INGREDIENTS :

All purpose flour – 3 cups

Sugar - 1tsp
Salt - to taste
Water - 11/4cup
Oil - As required
Ghee - as required

PROCEDURE :

 
1.Make a well(dough nut) with flour in middle add sugar, salt and water mix very gently by adding flour little by little knead well to make a dough .

2.You will get a soft and flexible dough. on the dough apply oil  and Cover it with a bowl & Keep it aside for 1/2 hr.
3.Divide the dough into balls in size of your closed palm. Keep the remaining balls under the wet cloth so that it wont get dry.apply oil to each and every balls.

4.Apply oil into the table and roll the ball with ur palm  as thin as possible by applying oil on the surface.(spread the dough as much as possible with ur palm and fingures like a tracing papper)Hold the one ends of the dough straight and make layers by going back and forth. and make round on ur hand

Note: there should be enough oil on the surface of the spread dough so that it wont stick together when you folds.

5.Place the folded dough on the table use your hand to spread it to make a thick round parotta.

6.Heat a nonstick  add the parotta , and fry the parotta in it turning both sides.add little ghee on one side of parotta. fry till the parottas turn to light brown color.

NOTE : while frying the parottas apply pressure on it.
7.Last step is to tap the freshly done hot parotta from both sides . This is to keep the layers intact.

Serve with a fast vegetable kuruma or any nonveg curries .

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Soft onion Pakoda

INGREDIENTS :

Besan (gram dal flour) : 1 1/2 cups
Rice flour : 1tbsp
Red chilli powder : 1tsp
Green chillis : 3 finely chopped
Onions : 2 sliced
Ginger paste/minced : 1/2tsp
Ghee (clarified butter) : 1tbsp
Curry leaves : 2 no finely chopped
Salt to taste
Egg White : 1(optional)
Baking soda : pinch
Oil for deep frying

PROCEDURE :

 
1.Combine above all ingredients with flouri,e. with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well with water till u have a smooth paste.Don’t add too much water(mix like bajjis batter)
3 Heat enough oil in a deep frying pan. once  hot. 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.

4 Once they turn golden brown, remove them on to absorbent paper and serve as evening snacks with hot sauce.

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Traditioanl chicken curry with nuts

INGREDIENTS  :

Chicken – 1 lb
Onions – 1big
Cinnamon – 2” stick 12
Cloves - 5
Cardamon - 3
Black Cardamom - 1
Peppercorns - 4
Poppy seeds - 1tbsp
Cashew nuts - 4no
Cumin powder  – 1tsp
Corinader powder - 1tbsp
Ginger,Garlic paste  - 2tbsp
Chili Powder – to taste
Salt – to taste
Oil - 3tbsp
Cilantro- 5 sprigs, finely chopped for garnishing

PROCEDURE :

1.Make a smooth paste of poppy seeds and cashewnuts
2.Heat Oil in  a  pan add the sliced onions fry till light golden color. keep aside let it cool. next grind to smooth paste.

3.In the same pan Cumin seeds and allow them to splutter add whole spices, and add ginger garlic paste fry till raw smell goes off. add cumin, coriander and red chilli powders cook for a moment add 1/3cup water cook till u see oil on it.

4. Add onion paste and poppy seeds and cashew nut paste cook for 5min  nxt add water(1/4cup) cook till curry leaves oil .

5.Add cleaned Chicken, mix it gently into the chicken.Reduce heat a little, cover the wok with tight lid and cook for 10 minutes.Check Chicken and stir once in-between to make sure it is not burning at the bottom.

6.Remove Chicken from heat and add Lemon Juice. Give it a final mix and chopped badam and cashwnuts serve with chopped coriander

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Puri

INGREDIENTS :

Chappati flour  : 2 1/2 cups

Water : at room temperature
Oil : for deep frying
Salt : to taste

PROCEDURE :

1. Put flour in a large bowl. Make a well in the middle and pour  water in the center. mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.


2. Rest for 1/2 hour in room temperature . Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.

3.Knead dough a little again. Dough should be stiff enough to roll without extra flour.

4.Make small balls of the dough and Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris.

5.Heat plenty of oil in a kadhai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

6.Serve the puri hot with bombay chutney ,choley or other vegetables.

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Kanda Aavakaya

INGREDIENTS :

Raw sour Mango pieces - 21/2 cups(rice cooker cup)
Turmeric - 1/2tsp
Red chilli powder - 1/3cup
Salt - 1/4cup
Fenugreek and cuminpowder - 1(full) tbsp
Mustard powder - 11/2(full)tbsp
Garlic clove -  10 no
Cumin seeds - 1tsp
Sesame Oil - 1/cup.


PROCEDURE :

1. Wash and peel the mango, cut into pieces(any size)

 

2.Heat Oil(3tbsp) in pan, once hot add the mango pieces,cook with closed lid in a medium flame till it becomes soft and oil floats on it. turn off the heat,allow it to cool.
 
 

 
3.Meanwhile we can prepare the mustard powder and fried fenugreek, cumin powders, to make this powders we have dry roast cumin and fenugreek seprately and grind them into fine powder.


4.Heat oil(reamining oil) in a pan ,once hot turn off the heat and add cumin seeds and garlic cloves,let it cool.
 
5. Now take a bowl and add the turmeric powder ,cooked mango paste,now add chiili powder, salt,mustard powder, fenugreek and cumin powder and mix all together nicely later add the popu(garlic,cumin) with oil remaining seasame oil and keep this aside remember not to use any wet containers or wet hands while making this pickle
 
 

 
6. After mixing all the ingredients set this pickle aside covered in a safe place and let it marniate the pickle for 3 to four day so that the spice mixtures is well mixed with the mango slices. After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle. Now store the pickle in a air tight glass jars or procliam container and store them. This pickle can be preserved for 1 year.

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Lime Meltaways

INGREDIENTS :

Makes about 3 dozen


Unsalted butter, room temperature :3/4 cup (1 1/2 sticks)
Confectioners' sugar : 1 cup
Finely grated zest of 1 limes
Fresh lime juice : 2 tbsp
All-purpose flour : 1 3/4 cups
Cornstarch : Vanilla extract : 2 tbsp
Salt : 1/4tsp
 
PROCEDURE :
 
1.Put butter and 1/3 cup confectioners' sugar in the bowl whisk  till pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

2.Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

3.Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4.Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
 

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Semiya Pulihara

INGREDIENTS :

Semiya : 1 1/2 cup
Lemon : 1
Salt : to taste
Turmeric : 1/2 tspn
Ground nuts : 2 tbspn
Bengal gram : 2 tbspn
Urad dal : 1tbspn
Cumin seeds : 1tspn
Mustard seeds : 1/2 tspn
Red chilly : 2
Greenchillies : 2
Curry leaves : 5 strings
Oil :1tbspn

PROCEDURE : 
 
1.Take  a pan and add plenty of water and boil it. when it starts boiling add Salt ,Turmeric and oil.after a min add semiya. when semiya gets boiled switch off and strain it.

 
2..Heat Oil in a  pan  add urad dal, bengal gram, groundnuts ,after 1min add cumin seeds,mustard seeds, Turmric powder ,salt ,dry red chilly,  green chillies. add curryleaves and turn off heat.

 
3.Take a bowl and add strained semiya. now add squeezed lemon juice and seasoning(popu) and mix
 

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Aloo Kurma

INGREDIENTS:

Potatos : 3large
Onions : 2no
Tomatoes : 2 big
Curryleaves : 4leaves
Greenchilies: 2 no
Ginger Gralic paste : 2tsp
Chilli powde r: To taste
Cumin powde r: 1/2tsp
Coriander powder : 1tsp
Garam Masala : 1tsp
Salt : To taste
Oil: 4 tsp


PROCEDURE :

1. Wash and cut the potato into cubes. Take a pan filled with water and add the potatos and half boil them and keep aside
2.Heat oil in a pan .Now add the finely chopped onions,fry till transculate,add salt,green chilli and now fry till onions turn light brown color,then add the ginger garlic paste and till it leaves it raw smell.

3.Add the coriander powder,chilli powder and mix well,add chopped tomatos and cook till it leaves oil cook for 2mins .

4. Add half boiled potatos and garam masla  stir well for 2mins, add water and keep a lid and cook in  medium flame till the potaos becomes soft and garnish with chopped corinader leaves.

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Double ka Meeta

INGREDIENTS :

Bread  : 5pieces
Cahsew,almonds,
pista,dated,raisins  : 1/4 cup
Cardamom powder : 1tsp
Ghee or fresh oil  : deep fry
Lime  : 1tsp
Milk  : 2cups
Sugar  : 1½cup
Water : 1½cup

PROCEDURE :

1. Cut sides of breads and cut each bread  into 4 pieces , fry in ghee/Oil till golden brown

2. Make sugar syrup flavoured with cardamom and few drops of lime juice.

3. make rabdi with milk (slowly boil milk till it is reduced to 1/4  of original )

4. Heat ghee in a pan add all nuts and dryfruits and fry till light golden color

5. soak bread in sugar syrup for few seconds and remove . put all nuts and dryfruits over the sweetened bread and pour over rabdi.

Tip : Use 1/2 cup of ghee 1cup oil for deep fry..

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Palak Paneer

INGREDIENTS :

Paneer : 250 grams
Spinach/palak : 1big bunche
Onions : 1big (very finely chopped)
Tomatoes : 1 (finely chopped)
Sour Cream : 3tbsp
Green chillies : 2no
Turmeric powder : ½ tsp
Red chilli powder : 1 tsp
Ginger & garlic paste : ½
Cumin seeds : 1/2 tsp
Corinader Powder : 1 tsp
Cumin powder  : 1 tsp
Cloves  : 4no
Candamom : 1no
Cinnamon : 2 sticks(1 inch)
Bay leaf : 1no
Star Anise : 2 pieces
Oil : 3 tbsp
Salt to taste
Cream for garnish

PROCEDURE :

1. Wash & Cook the palak (spinach) for about 2 minutes in boiling water and grind it to fine paste after it is cold.
2. Cut the paneer into small cubes and shallow  fry in oil till light golden brown(optional)

3. Heat the oil in a Kadhai/non-stick pan and add whole spices . Add the chopped onions , salt and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and the Coriander and cumin powders and sauté for another 1-2 minutes.

4. Then add the chopped tomatoes/tomato puree and stir till the oil separates.
                                                                 or
       instead of tomatos use sour cream ans stir till oil separates

5. Add the palak paste to this mixture along with 1/2 cup water.(Tip: You can use the water used for cooking the spinach) and cook till you see oil on it
6. Add the paneer and salt and cook till you start to see the gravy bubbling.

7. Garnish with  cream and serve hot  with rotis

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Brinjal curry

INGREDIENTS :

Brinjal/ vankaya : 1(large)
Ground nut powder : 2tbsp
Ginger & garlic paste : 1tsp
Corinader powder : 12tsp
Red chili powder : 1tbsp
Turmeric powder : pinch
Onions : 1/2(very finely chopped)
Tamarind paste : 1tsp(mix with 1/4 cup water)
Salt : to taste
Oil : 2tbsp

PROCEDURE :

1. Wash and cut the brinjals into small pieces and put them in water. keep aside.

2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,Now add the finely chopped onions, Turmeric powder, Salt .fry till transculate,then add the ginger garlic paste and till it leaves it raw smell.

3.Add the  red chili powder,Coriander powder and mix well,add brinjal pieces and cook till brinjals are 3/4 cooked ,now addsalt , tamarind water , and cook on medium flame for 5 mins.

4. Now add ground nut powder and cook for 10 min in low flame. finally garnish with corinader leaves.

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Fish fry

INGREDIENTS :

Fish pieces : 7
Oil : 3tbsp

For the marinade:

Red chilli powder : 2tbsp
ginger garlic paste :  1tsp
Coriander powder : 1tsp
Cumin powder : 1tsp
Garam masala : 1/2tsp
Turmeric powder : 1/2tsp
Curry leaves : 3no(finely chopped)
Coriander leaves : 1/4bunch(opt)
Lime juice : 1tbs
Oil : 1/2tsp
Salt : to taste

Make a paste of all the above ingredients.

PROCEDURE :

1.Wash and Clean fish. Apply the marinate to all the fish pieces and keep aside for 15 minutes.

2.Heat 3 tbsps oil in a pan ,once hot ,add the marinated fish pieces and cook them on slow fire for 7-8 minutes.See that the fish doesnt burn or get stuck to the vessel.

3.Flip over the fried fish and let them cook and brown on the other side.Cook for 4-5 minutes. Turn off heat and serve hot as a side dish and garnish with chopped coriander and onions.

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Dondakaya pachadi

INGREDIENTS :

Dondakaya(frozen or fresh) - 1 lb
Green chillies - 5 nos
Salt - As reqd
Coriander leaves - 14bunch
Curry leaves - 2 sprigs
Cumin seeds(Jeerakam) - 2 tsp
Bengal gram- 1/2 tsp
Tamarind extract - 2 tsp
Oil - 1 1/2 tbsp

For seasoning:-

Curry leaves - 2 - 3 nos
Mustard seeds - 1tsp
Cumin seeds(Jeerakam) - 1 tsp
Dry red chilly - 1 no
Garlic pod - 2 no

PROCEDURE :

1.Clean and chop the tindoora\Dondakaya and keep aside
2.Heat a tbsp of oil in a pan add cumin seeds, black gram,curry leaves, slit green chillies and turmeric and saute for a minute.

3.Add chopped Dondakaylu and salt and stir well and cook it uncovered for 3 mins on high flame and then cover cook for 10- 12mins on medium flame until tender.Switch off the flame and let it cool for a while.

4.Meanwhile extract the tamarind pulp for about 2 tsp or separately run the tamarind with salt in grinder and make into a fine pieces to it add the fried dondakayalu pieces and grind it by adding little water, make smooth paste.

5.Heat oil in a pan add Mustard seeds ,cumin seeds, red chillies, crushed garlic clove and curry leaves. turn off heat and add dondakaya paste to it.

6. This recipe tastes good with hot rice with Onion.

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