Mamidi Turumu Pachadi Recipe

Ingredients: 2 cups of grated raw green mangoes (washed, wiped dry and skinned) 2 tbsps red chilli pwd 1 tbsp mustard pwd (ava pindi) 1 1/2 tsps roasted fenugreek pwd (methi/menthi podi) 1 1/2 tbsps salt 4-5 tbsps oil (sesame/til/nuvvulu) For popu/tadka/seasoning: 1 tsp mustard seeds 1 tsp split black gram dal optional 1 tbsp channa dal (bengal gram) optional pinch methi seeds 2 dry red chillis 1/4 tsp asafoetida/hing/inguva 10-12 curry leaves 1/2 tbsp oil Combine mango pieces, red chilli pwd, mustard pwd, methi pwd, salt and oil in a vessel. Heat 1/2 tbsp oil in a vessel, add mustard seeds and let them splutter. Add methi seeds, dals, red chilli and stir fry till the dals turn red. Add curry leaves and asafoetida and stir fry for a few seconds before turning off the heat. Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate. This pickle can be eaten within two to three hours of preparation.

Mamidikaya Mukkalu Pachadi Recipe

Ingredients: 2 cups of finely chopped raw green mango pieces along with skin (washed and wipe dry) 2 tbsps red chilli pwd

2 tbsps mustard pwd (ava pindi) 1 tbsp salt 4-5 tbsps oil (sesame/til/nuvvulu) Combine all the above ingredients and store in a clean, dry bottle and refrigerate. Use a clean spoon to remove pickle. This pickle can be eaten within 8 hours of preparation. I had written a few tips on how to make pickles which will help you during the pickling process. Note: Sun dry mustard seeds for a day and grind to a fine powder and store. For methi powder, dry roast methi seeds till it reaches a red color, cool and grind to a fine powder. Red chilli powder used for pickling is preferred. Its available in most super markets or departmental stores. Sesame oil is best, incase you dont have sesame, you can use any refined oil. Remember to prepare pickles in moisture free area.

Beerakaya Pesarapappu Kootu Recipe

Ingredients: 1 small cup pesarapappu/moong dal, washed 2 cups ridge gourd, peeled and cut into small pieces 1/4 tsp turmeric pwd salt to taste Make a paste: 2 tbsps grated coconut 2 green chillis 1 tsp cumin seeds For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp split black gram dal (urad dal/minapappu) big pinch asafoetida/inguva/hing

few fresh curry leaves 2 tsps oil or ghee 1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool. 2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery. 3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds. 4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts. 5 Serve with hot rice or rotis.

Gutti Dondakaya Recipe

Ingredients: 1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing 1 large onion, sliced salt to taste 1 1/2 tbsps oil coriander leaves for garnish Seasoning/Poppu/Tadka: pinch of mustard seeds pinch of cumin seeds few curry leaves Roast: 3 dry red chillis 2 tsps coriander seeds 1/2 tbsp urad dal/split gram dal/minapappu 3-4 tbsps peanuts

1 1/2 tbsps til/nuvvulu/sesame seeds 1 tsp oil 1 Heat oil in a pan, add the red chillis and urad dal and allow the dal to turn red. Remove from pan and keep aside. Add peanuts and roast for 6 mts. Remove and keep aside. Add sesame seeds and coriander seeds and roast for 2 mts. Remove from pan. Cool and grind to a slightly coarse pwd with 1/4 tsp salt. Stuff the nipped dondakayalu with this stuffing and keep aside. 2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and saute for few secs. Add the curry leaves and saute for a few secs. Add the sliced onions and saute for 4 mts. 3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, turn the pieces so that they cook all over. Place lid and cook for another 15 mts. 4 After 4-5 mts, remove lid, add salt as required and turn the pieces so that they cook all over. Roast without lid till soft, approx another 10-12 mts. 5 Turn off heat and serve with hot steamed rice.

Anapakaya Senaga Pappu Kura Recipe

Ingredients: 2 cups peeled and cubed tender bottle gourd 1/2 cup chana dal/senaga pappu, wash and soak in water for 30 mts 1 onion, finely chopped few curry leaves 2 tomatoes, finely chopped 2 green chillis 1 tsp ginger garlic paste 1 tsp coriander pwd 1 tsp red chilli pwd small lemon sized tamarind (soak in a cup of warm water and extract) garam masala pwd (2 cloves, 1 cardamom, 1 cinnamon stick) coriander leaves for garnish

1/2 tbsp oil 1 Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute till the onions turn transparent. 2 Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd. Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8 mts, stirring in between. 3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. Add garam masala and combine. 4 Garnish with coriander leaves. Serve with rice or rotis.

Pappu Chekkalu Recipe

Ingredients: 1 cup rice flour 1 cup water 3/4 tsp red chilli pwd or green chilli paste 1/4 tsp asafoetida/inguva/hing salt to taste 1 tsp cumin seeds 1 1/2 tbsps channa dal (soak in water for an hour and drain) 1 tsp ghee or butter (optional) roughly torn few curry leaves (optional) oil for deep frying 1 Bring a cup of water to boil. Add salt, red chilli pwd, asafoetida and rice flour and combine. Placee lid and turn of heat. Leave aside to cool. 2 Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well. Test the dough for salt before deep-frying. 3 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2 circle. Use a fork or knife to make small dents all over the chekkalu so that they dont puff up when deep frying. 4 Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8

chekkalu. Dont crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness. 5 When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Beerakaya Kothimira Pachadi Recipe

Ingredients: 2 medium sized ridge gourds, washed and chopped into pieces with skin 1/2 cup chopped coriander leaves 3 green chillis, chop into big pieces (adjust) 1 tbsp bengal gram/senaga pappu/chana dal 1 tsp split gram dal/minappa pappu 1/4 tsp cumin seeds 1/2 tbsp sesame seeds/nuvullu/til 1 1/2 tbsps lemon juice 2-3 tsps oil For seasoning/poppu/tadka: 1/2 tsp mustard seeds pinch cumin seeds (optional) 1-2 dry red chillis big pinch asafoetida/inguva/hing (optional) few fresh curry leaves 1/2 tsp oil 1 Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry for a few seconds till the dals turn red. Remove and keep aside. 2In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep aside.

3In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3 mts, stirring constantly. Remove from pan and cool. 4 In the same pan, add another tsp of oil, add the chopped ridge gourd pieces and stir fry for 4-5 mts till the rawness of the vegetable goes. Remove and cool. 5 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with lemon juice and salt and grind to a coarse paste. 6 Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds. 7 Pour the seasoning over the ground pachadi and serve with hot rice.

Bagara Baingan
Ingredients:
250gms: Small Round Brinjals 1 tsp: Ginger Garlic Paste 1 Cup: Onions Chopped 1 tbs: Seseme seeds (fry a little) 1 tbs: Grated Coconut 1 tbs: Roasted Groundnuts 1/2 tsp: Turmeric Powder 1/2 tsp: Coriander Powder 1/2 tsp: Cumin Powder 1/2 tsp: Garam Masala Tamarind small lemon size Add Red Chilli Powder according to taste Add Salt according to taste 4 Tb Sp Oil for Frying

Instructions:
1. Slit Brinjals from both the sides without cutting the vegetable completely. 2. Soak tamarind in 2 cups of water for 1/2 hour. 3. For the gravy, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. 4. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside. 5. Pour the rest of the oil in the pan, heat it. 6. Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste. 7. Now add the fried brinjals and cover the pan with a lid and cook on a

medium flame for 5 minutes or until the brinjals are completely cooked. Serve hot with garnished coriander leaves.

Aloo Dum Recipe

Ingredients: 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over 1 tsp cumin seeds 1 onion, finely chopped (optional) 3/4 cup thick yogurt combined in a tsp of besan 1 1/2 tbsps malai/fresh cream/top of milk 1/4 tsp turmeric pwd 1/2 tsp red chili pwd (adjust) 1 tsp coriander pwd 1/2 tsp garam masala pwd salt to taste 1 tbsp coriander leaves for garnish 2 tbsps oil Make a paste: 4 green chilies 1 ginger piece 1 small tomato (optional) Make a paste: 5-6 cashew nuts, soaked in 2-3 tbsps milk 1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside. 2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry

further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well. 3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt. 4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency. 5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice.

Vegetable Kati Roll Recipe

Ingredients: For rotis: 1 1/4 cups whole wheat flour/atta 1/2 cup maida/all purpose flour 1/2 tsp salt water to knead the dough For filling: 2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage 1 tsp ginger-green chili paste pinch of turmeric pwd 1/2 tsp chaat masala pwd 1 tsp Kitchen King Masala (optional) 2 eggs, beaten (optional) 1 tbsp lemon juice 2 onions, finely sliced few tbsps of green chutney few tbsps of guacamole 2-3 tbsps olive oil

salt to taste 1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready. 2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat. 3 Add the lemon juice and salt to taste and mix. Keep aside. 4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside. 5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step) 6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6-7 diameter circles. 7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft. 8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked. 9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

Groundnut Chutney Recipe

Ingredients: 1 cup roasted and peeled peanuts 1 small onion sliced 3 dry red chillis, de-seeded small lemon sized tamarind (soaked in warm water for 10 mts) 3 garlic flakes, crushed salt to taste 3/4 cup water 1 tsp oil For poppu/tadka/seasoning:

1/2 mustard seeds 1/2 split black gram dal 8-10 curry leaves 1/2 tsp oil 1 Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool. 2 Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water. 3 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.

Chilli Baby Corn Recipe

Ingredients: 1/4 kg baby corn, cut into 1 pieces 2 small onions, quartered (optional) 6-7 tbsps spring onion whites 3-4 tbsps spring onion greens 1 tbsp chopped garlic 1 tbsp chopped ginger 2 tsp soya sauce 2 tsps vinegar 1 tbsp corn flour + 5 tbsps water 1/2 tbsp brown sugar 1 large green capsicum, cut into thin slices 1 1/2 tbsps tomato sauce 1 tsp green chilli paste salt to taste

2 tbsps oil For marinade: (marinate baby corn with below ingredients for 10 mts) large pinch black pepper pwd 1/4 tsp ginger-garlic paste salt to taste 1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn) 1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside. 2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary. 3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour. 4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Paneer Tikka Recipe

Ingredients Required For Preparing Paneer Tikka

1/2 kg paneer cubes, about 3 cm/1.5 each 2 tsp garlic paste 2 tsp ginger paste 1 tsp chaat masala 2 tsp chilli powder tandoori masala 1 tsp powdered black pepper 1 tbsp salt a few drops of red colour 3 tbsp vinegar OR 1 cup yogurt oil for brushing 1 lemon quartered 1 onion sliced into rings for garnish

Method For Preparing Paneer Tikka

1. Mix all the ingredients, except the garnishes, and leave for 20-30 minutes. 2. About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes. 3. Remove from oven, brush with oil and bake again for 10 minutes. 4. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy.) 5. Serve hot, garnished with lemon and onion rings.

Mattar paneer

2 cups cubed (500 gm) paneer-deep fried to a light brown 2 cups shelled green peas 3-4 green chillies-slit a little

For Gravy

2 cups chopped onions 1 tsp peeled cloves of garlic-ground with onions 1 tsp chopped ginger 1/2 cup tomato-grated or 1/4 cup puree 1/4 cup oil 2 tsp cumin seeds 2 bay leaves (tej patta) 1/2 tsp turmeric (haldi) 1 tbsp salt 1/2 tsp garam masala 1/2 tsp powdered red pepper 1 tbsp powdered coriander (dhania) seeds 1 tbsp chopped coriander leaves, for garnish

Method:
1. Heat oil and add the cumin seeds and the bay leaves. 2. Add onion paste and saute till brown and fat separates. 3. Add tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates. 4. Add the peas, paneer and the green chillies and saute over high heat till glossy. 5. Add two cups water, bring to a boil and simmer for 5-10 minutes. 6. Serve hot, garnished with the coriander leaves. 7. Just omit the chillies if you so desire

Chilli Paneer Recipe

Ingredients:

1/4 kg paneer, cut into 1 pieces (as shown in the image above) 6-7 tbsps spring onion whites 3-4 tbsps spring onion greens 1 tbsp chopped garlic 1 tbsp chopped ginger 2 tsp soya sauce 2 tsps vinegar 1 tbsp corn flour + 5 tbsps water 1/2 tbsp sugar 2 green capsicums, thin slices 1 1/2 tbsps tomato sauce 1 tsp red chilli paste (soak 3 or 4 dry chillis in hot water for 10 mts, cool, grind to a paste, and saute paste in a tsp of oil for 2 mts) salt to taste 1/2 tbsp chopped coriander leaves (optional) 2 tbsps oil For marinade: (marinate paneer with below ingredients for 10 mts) large pinch black pepper pwd salt to taste 1/2 tsp chopped ginger 1/2 tsp chopped garlic 1 tbsp corn flour + 5 tbsps water 1 Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.

2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and saute for 2 mts. Add sliced capsicum and stir fry on high flame for 2 mts. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed paneer and toss for a mt on high flame. Add 5 tbsps of water and adjust salt if necessary. 3 Add the cornflour water and combine on high flame, tossing the contents, for 2 mts. You will find that it becomes thick due to cornflour. 4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer. Note: Alternately, you can deep fry the marinated paneer till golden brown and follow rest of the procedure.