GOORUCHIKKUDU-COCONUT

INGREDIENTS :

Gooru chikkudu kayalu

Onions - 1

Grated Coconut - 1/2 cup

Dhana-Jeera Powder - 1/2 tsp

Jeerra - 1/2 tsp

Musterd Seeds - 1/2 tsp

Channa Dal - 1/2 tsp

Crushed Redchilli - 1 tsp

Moong Dal - 1/2 tsp

Oil

Salt - As per taste

Chilli powder - As per taste

Curry Leaves - 3 to 4

PROCESS :

- Cut Gooruchikudu Kayalu into small pieces and boil in water untill they become soft.

- Heat oil in a pan, add Jeera, Musterd Seeds, Channa dal, Moong daland Crushed red chilli.

- Let them splutter.

- Add onions, Curry Leaves and cook.

- Add Chikkudukayalu, cover and cook for 5 mins.

- Add salt, chilli powder, Dhana-Jeera and coconut.

- Mix well and cook for 5 mins.

- Delicious Chikkudu Kayala curry is ready.

CAPSICUM-NUGGETS CURRY

INGREDIENTS :

Capsicum - 2 to 3

Nuggets - 1/2 cup

Tomatoes - 2

Onions - 1

Jeera - 1/2 tsp

Musterd Seeds - 1/2 tsp

Chilli Powder - As per taste

Salt - As per taste

Dhana - Jeera Powder - 1/2 tbsp

M D H Kitchen king masala powder - 1/2 tsp or Garam masala

PROCESS :

- Heat oil in a pan, add jeera and musterd seeds and let them splutter.

- Add chopped onions, capsicum and tomatoes.

- Cover and cook untill they become tender.

- Soak Nuggets in a warm water for 10 min.

- Drain water and keep a side.

- Once the onions cook add nuggets to them and stirr well.

- Add salt, chilli powder and dhana-jeera powder.

- Cover and cook for 5 min.

- Finally add M D H Kitchen King masala or garam masala powder and stirr well.

- Serve hot with roties or white rice.

KAJU CHIKKI

Ingredients :

Cashew Nuts - 500 gm

Jaggry (Bellum) - 250 gm

Elachi Powder - 1/2 tsp

Ghee

Process :

- Take a thick bottom vessel and add 1/4 cup water.

- Add Jaggry and let it melt.

- Mean while take a pan and heat it, add cashew nuts and dry roast them untill golden brown and keep a side

- Once when the jaggry melts stirr it constantly untill it gets thick.

- Take a bowl add little water.

- once when the jaggry become thick pour a pinch of pakam in a glass bowl.

- The pakam should look like as show in the picture.

- Once u get the pakam of required consistancy add roasted cashew nuts and stirr well.

- Apply ghee to a plate and pour pakam on the plate.

- Let it coolfor some time.

- Enjoy the kaju chikki.

POORNAM BOORELU

INGREDIENTS :

For Stuffing:

Yellow Moongdal - 2 cups (Soak over night and make a fine paste)

Dry Coconut - 1/2 cup

Elachi powder - 1/2 tsp

Jaggre ( Bellum) - 2 cups

For Topping :

Moongdal - 1 cup

Rice - 1 cup

Oil - for fry

Process :

- Soak rice and moongdal over night.

- Make a fine paste and keep a side.

- Now take the yellow moongdal batter and put them on idli stand and make idlies.

- Donot add salt.

- Once they are cool smash them as show in the picture below.

- To the smashed idlies add dry coconut powder, elachi powder and jaggre.

- Mix them well.

- Make small balls of ping-pong size.

- Heat oil in a frying pan .

- Now dip each ball in a rice - moongdal batter and deep fry.

- Fry them golden browen.

- Yummy poornam boorelu are ready.

- Serve them with ghee.

Charu podi

Ingredients :

Toor dal - 1 cup

Dhaniyalu (dhana seeds) - 1 cup

Red chilli - 4 to 5

Pepper - 1 tsp

Jeera - 1 tsp

- Grind all the ingredients to a fine powder.

- Store in an air tight container.

- This will be fresh for 1 yr.

- No need to store in fridge.

Chamadumpa Fry

Ingredients :

Chamadumpa (colacasia)

Salt - asper taste

Red chilli powder - as per taste

Oil - for fry

- Cut chamadumpalu with skin into small pieces and pressure cook for 3 to 4 whistles.

- Remove skin for chamadumpa.

- Take a frying pan and add oil.

- After oil gets heated add chamadumpalu.

- Fry chamadumpalu untill they turn brown in colour.

- Remove excess oil from pan.

- Add salt and chilli powder.

- Sirr well, remove from heat and serve with hot rice.

Aloo Methi

Ingredients :

Aloo - 1/2 pound

Onions - 2 chopped

Methi - 1 bunch

Ginger Garlic Paste - 1/2 tsp

Musterd seeds - 1/4 tsp

Jeera - 1/2 tsp

Turmeric Powder - 1/2 tsp

Dhana-jeera Powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt - as per taste

Red chilli Powder - as per taste

Crushed red chilli flakes - 1/4 tsp

- Heat oil in a pan and add musterd seeds, jeera, red chilli and let them splutter.

- Add chopped onions and fry them.

- Chop methi leaves, add water and microwave for 5min on high heat.

- Squeeze of the water from methi leaves and add to onions, fry for 5 to 10 min.

- Peel and dice aloo.

- Add aloo to onions, cover and cook untill the aloo is soft.

- Add salt, red chilli, dhana-jeera, turmeric powder and mix well.

- Add garam masala and stirr well.

- Remove from heat and serve with rotis or hot white rice.

Califlower Curry

Ingredients :

Califlower

Onions

Mustred seeds

Jeera

Crushed red chilli

Turmeric powdeer

Curry leaves

Sesame seeds powder

- Cut califlower into small pieces and wash them in a warm salted water.

- Choppe onions into small pieces.

- Dry roast sesame seeds and make a fine powder.

- Heat oil in a pan and add mustred seeds, Jeera and crushed red chilli.

- Let them splutter.

- Add onions, califlower and turmeric powder.

- Cover and cook untill they become soft.

- Add salt and stirr well.

- Finally sprinkle sesame powder and remove from heat.

- Enjoy with white rice.

Mukkala Pachadi

Ingredients :

Mangoes - 2 cut into small pieces

Redchilli Powder - 1 cup

Salt - 1/4 cup

Methi (fenugreek seeds) - 2 tbsp

Hing - pinch

Whole red chilli - 2 to 3

Mustred seeds - 1/2 tsp

Oil - 3 cups

Turmeric powder - 1/4 tsp

- Dry roast methi seeds untill nice aroma comes, cool them and grind them into fine powder.

- Take a clean mixing bowl.

- Add red chilli powder, salt, methi powder, turmeric powder and mix well.

- Cut mangoes into small pieces with skin.

- Add small amount of mango pieces to red chilli powder and mix well.

- Repeat the process untill the mango pieces are over.

- Add oil and mix well.

- Heat oil in pan, add mustred seeds and let them splutter.

- Add 2 to 3 whole red chillies with out breaking.

- Add a pinch of hing to the pickle and pour the heated oil in the pickle.

- Mix well cover it and keep it a side for 1 hour.

- Delicious mukkala pachadi is ready.

- If salt is not sufficient you can add as per your taste.

- Store in an air tight containner.

- This will be good for 3 months.

Dosa Avakaya

Ingredients :

Dosakayalu - 2 medium

Redchilli Powder - 3/4 cup

Salt - 1/4 cup

Musterd Powder - 3/4 cup

Oil - 2 cups
Turmeric Powder - 1/4 tsp

- Take a dry bowl, add musterd powder, redchilli powder, salt and turmeric powder and mix well.

- Wash and cut dosakayalu with skin.

- Cut dosakayalu into small pieces.

- Add the pieces to salt and redchilli powder in smaller quantity and mix well.

- Add oil and mix well.

- Cover it and keep it a side for 1 hour.

- You can add some more salt if required.

- Yummy Andhra dosaavakaya is ready.

- Store in an air tight container and keep it away from sunlight.