Tomato Pickle

INGREDIENTS:

1. Tomatoes - 1Kg
2. Turmeric Powder - 1/8 tsp
3. Tamarind - 125 gms
4. Salt - 125 gms
5. Mustard Seeds - 25 gms
6. Fenugreek Seeds - 25 gms
7. Red Chilli Powder - 125 gms
8. Oil - 200 gms
9. Aesoftida - 1/4 tsp

PROCEDURE:

1. Clean the tomatoes in water and dry them in sun for few mins till they become dry.
2. Cut each Tomato into 8 pieces
3. Add salt and turmeric powder to the above tomato pieces and mix it well
4. Keep the above in dry jar, cover with lid and keep it aside for two days
5. On third day squeeze the juice from tomatoes and separate the squeezed tomatoes
6. keep the squeezed tomatoes in ht sun till they become completely dry and crispy
7. Add tamarind to the tomato juice and keep this one also in hot sun till atleast 25% of the juice gets evaporated.
8. Usually juice levels will be decreased in 4-5 days of time depending on the sun.
9. once the juice level goes down and tomato pieces becomes crispy they are ready to prepare the tomato pickle
10. Keep the kadai on stove, roast the fenugreek seeds till golden brown
11. Allow the roasted fenugreek seeds to cool
12. Roast the mustard seeds in kadai till golden brown
13. Allow the roasted mustard seeds to cool
14. Heat bit of oil in kadai and add 1/2 tsp mustard seeds and 2 red chillies
15. After sputtering of mustard seeds turn off the flame and add aesoftida to get good aroma.
16. Allow the oil to cool
17. Grind the Sun dried tomatoes and tomato juice along with tamarind to make a thick paste.
18. grind the roasted fenugreek and mustard seeds
19. Mix the above powder and red chilli powder.
20. mix the above powder to the sun dried tomato paste thoroughly.
21. Add previously heated oil to the above mix.
22. Now tomato pickle is ready.
23. Store it in a clean and dry jar.

KORIVI KARAM(Pandu mirapakayala pachadi)

INGREDIENTS;

1. Pandumirapakayalu-1/2kg
2. Salt-100gms
3. Turmeric powder-1/8tsp
4. Fenugreek seeds-20gms

POPU(Seasoning/taalimpu);

1. Mustard seeds-
2. Oil-
3. Asafoetida-

PROCEDURE;

1. Clean the Pandu mirapakayalu.
2.  Keep in hot sun for sometime
3. Grind the pandu merapakayalu, salt, Turmeric Powder and Tamarind.
4. Grind it once again so that they mix well
5. Remove the paste and keep it in dry jar fir 2 days.
6. On third day grind the Pandu merapakaya paste again.
7. Keep kadai on the stove and roast Fenugreek seeds dry till golden brown.
8. Allow it to cool
9. Make Fenugreek seeds powder.
10. mix the above fenugreek powder to pandu merapakaya paste thoroughly
11. Put Kadai on stove and heat some oil in it, add mustard seeds, after sputtering add asofoetida till good aroma comes out.
12. Now add this popu to the chutney and mix it well.
13. Now chutney is ready to eat.
14. Eat this chutney with hot rice and ghee.

SOJJAPPALU

INGREDIENTS;

1. Bombai ravva(Suji/Semolina)-1cup
2. Maida-1-1/4cup
3. Sugar-1cup
4. Elaichi(cardamoms)-2
5. Oil-for deep fry
6. Ghee-4tsp

PROCEDURE;

1. Put the kadai on stove and heat the ghee.
2. Add Bombai ravva .
3. Roast Bombai ravva till good aroma comes out.
4. Now put the vessal  along with 2cups of water on stove  and boil it.
5. Add sugar and elaichi powder.
6. After sugar gets dissolved in water add roasted Bombai ravva with out lumps.
7. Cover the lid.
8. Bombai ravva cooks with in few minutes.
9. Now ravva kesari is ready.
10. Prepare Maida as mirchi bajji batter with water and a pinch of salt.
11. Keep the batter aside for ten minutes.
12. Make rava kesari into small balls.
13. Keep the kadai on stove with oil/ghee for deep fry.
14. Heat oil/ghee.
15. Take  rava kesari balls,press them to make small flat biscuits.
16. Roll these biscuits  in maida and deep fry them in oil/ghee till light brown in colour.
17. These Sojjappalu are delicious and tasty.

VANKAYA PERUGU PACHADI(Egg plant/Brinjal curd chutney)

INGREDIENTS;

1. Brinjal-1/4k g
2. Curd-1/4kg
3. Greenchillies-2
4. Coriander leaves-few
5. Curry leaves-4
6. Asafoetida(hing)-one pinch
7. Salt-to taste
8. Turmeric powder

POPU(seasoning,talimpu);

1. Redchillies-2
2. urad dal(Black gram dal)-1/4tsp
3. Mustard seeds-1/8tsp
4. Cumin seeds-1/4tsp
5. Oil-1tsp

PROCEDURE;

1. Grease Brinjal/vankaya/eggplant with oil.
2. Roast Brinjal/egg plant/vankaya over low heat.
3. Cook the Brinjal/egg plant/vankaya evenly  and rotate it regularly over the flame to make it roast evenly.
4.  Remove the Brinjal/egg plant/vankaya from the flame.
5. Cool the Brinjal/egg plant/vankaya for some time.
6. Peel the skin and mash  the pulp.
7. Take pulp in a bowl.
8. Add curd to it.
9. Putthe kadai on stove  and heat the oil.
10. Add urad dal ,mustard seeds cumin seeds and red chillie pieces.
11. After roasting add asafoetida  green chillie pieces and curry leaves.
12. Add this popu to vankaya pulp and curd.
13. Now add salt,turmeric powder and combine to form make paste.
14. Garnish with coriander leaves.
15. Now  Vankaya perugu pachadi ready to eat.
16. Eat this vankaya perugu pachadi with rice or chapathi.

BEERA TOKKU(POTTU)PACHADI(Chutney with Ridge gourd/silk gourd/sin qua skin)

INGREDIENTS;

1. Beerakaya tokku(Ridge gourd skin)-1/4kg
2. Tamarind-half of small lemon
3. Turmeric powder-1pinch
4. Jaggery-3/4tsp
5. Salt-to taste

POPU/seasoning/taalimpu;

1. Redchillies-5
2. Fenugreek seeds-1/4tsp
3. Urad dal(black gram dal)-1/2tsp
4. Mustard seeds-1/4tsp
5. Oil-4tsp
6. Green chilli-1
7. Asafoetida-1pinch

PROCEDURE;

1. Put the kadai on stove and heat 1tsp oil.
2. Roast the urad dal,fenu greek seeds,mustard seeds and red chillies till golden  brown.
3. Add asafoetida till gives good aroma.
4. Keep this roasted popu aside.
5. Cut the skin of beerakaya (beerakaya tokku) into small pieces.
6. Put the kadai on stove add 3tsp oil and heat it.
7. Add green chilli and beerakaya tokku.
8. Roast the beera tokku till reduce the raw vegeatable smell.
9. Cool it for some time.
10. First grind the roasted popu.
11. Add roasted beera tokku and grind it.
12. Add tamarind,salt, jaggery,turmeric powder and again grind it.
13. Add little bit of water and grind the chutney.
14. Beera tokku chutney comes smooth paste.
15. This beera tokku chutney is rich in fibre.
16. Serve this beera tokku  chutney with hot rice along with ghee

PESARAPODI

INGREDIENTS;

1. Pesarapappu(moong dal)  -250gms
2. Redchilli powder-2tsp  
3. Salt-to taste
4. Asafoetida-1/8tsp

PROCEDURE;

1. Take pesarapappu   and keep it in the hot sun for sometime.
2. Grind the pesarapappu(moon dal) as powder.
3. Now add salt,redchillipowder and asafoetida.
4. .Grind it once for few seconds.
5. Now pesarapodi  is ready  to eat.
6. Eat this pesarapodi with hot rice along with oil.

 

VANKAYA PACHI PULUSU(pachi pulusu with eggplant)

INGREDIENTS:

1. Brinjal-750gms(Vankaya/Egg plant)
2. Tamarind-big sized lemon
3. salt-to taste
4. Green chillies-4
5. Onions-2(Medium size)
6. Jaggery-3tsp
7. Turmeric powder-1pinch
8. Oil-2-3tsp
9. Coriander leaves-few

POPU(Seasoning);

1. Red chillies-4
2. Mustard seeds-1/4tsp
3. Fenugreek seeds-1/8tsp
4. Urad dal(black gram dal)-1/4tsp
5. Aesfoetida-1pinch

PROCEDURE;

1. Grease Brinjal/Egg plant/Vankaya with oil.
2. Roast Brinjal/Egg plant/Vankaya over low heat.
3. Cook the Brinjal/Egg plant/Vankaya evenly and rotate it regularly over the flame to make it roast evenly.
4. Remove the Brinjal/Egg plant/Vankaya from the flame.
5. Cool Brinjal/Egg plant/Vankaya  for sometime.
6. Peel the skin and mash the pulp.
7. Take pulp in a bowl.
8. Soak tamarind in water for sometime and extract thick pulp.
9. Cut the onions and green chillies into small pieces
10. Put smal kadai on stove
11. Heat the oil and roast fenugreek seeds,urad dal,mustard seeds and redchilli pieces.
12. Add green chilli pieces, onion pieces and roast for 2mts.
13. Combine tamarind extract,salt,jaggery,turmeric powder and add above roasted popu to brinjal pulp.
14. Combine to form thick paste.
15. Garnish with coriander leaves.
16. Now Vankaya pachi pulusu is ready to eat.
17. Eat  Vankaya pachi pulusu with hot rice
18. This  is Andhra's traditional  dish..

VELLULLI/VELLULIPAYA KARAPPODI(Garlic podi)

INGREDIENTS;

1. Garlic-100gms
2. Tamarind-1/2 lemonsize
3. Salt-to taste
4. Turmeric powder-1pinch
5. Jaggery-1-2tsp
6. Oil-8tsp

POPU(Seasoning)

1. Redchillies-13
2. Urad dal(Blackgram dal)-2tsp
3. Cuminseeds-1/2tsp
4. fenugreekseeds-1/8tsp

PROCEDURE:

1. Put the kadai on the stove .
2. Add a little bit of oil and heat it.
3. Roast urad dal,fenugreek seeds,cumin seeds and redchillies till  urad dal turns into golden brown.
4. Remove the popu from stove and keep aside.
5. Again put the kadai  stove and heat the  remaining oil.
6. Add Garlic pods and roast them into golden brown .
7. Grind above the roasted popu till powdered.
8. Add roasted garlic along with oil and grind it.
9. Add tamarind,turmeric powder,salt, jaggery and grind it again.
10. It becomes a paste.
11. Now vellulli karappodi is ready to eat.
12. Eat this Vellulli Karappodi with hot rice along with ghee.

Banana Curd Shake

INGREDIENTS;

Big size Banana-1

1. Sugar-1 1/2-2tsp
2. Curd-3tsp
3. Dried Fruits-for decoration(roasted cashew nuts;kissmiss;and cherries)

PROCEDURE;

1. Remove the skin of banana and cut into pieces.
2. Keep the banana pieces in mixie jar and grind it once.
3. Add sugar and curd to above banana paste and again grind for few seconds.
4. Pour the banana curd shake into a bowl.
5. Decorate this banana curd shake with dried fruits
6. Banana  curd shake is ready to eat.
7. This  banana curd shake is good for health
8. Banana curd shake balances haemoglobin percentage.
9. Banana reduces body heat and releases mentalstress.

Menthi Majjiga

INGREDIANTS;

1. Butter milk(Sour)-1/2 lt
2. Green Chillies-2
3. Coriander Leaves-few
4. Turmeric Powder-1pinch
5. Salt-to taste
6. Curry Leaves-10-12
7. Oil-1/2 tsp

POPU(seasoning);

1. Redchillies-1
2. Fenugreek seeds-1/8tsp
3. Mustard seeds-1/4tsp
4. Vaamu(fennel seeds/ajwain seeds)-1/4tsp
5. Aesfoetida(Hing)-1pinch

PROCEDURE;

1. Take Buttermilk (sour).
2. Cut green chillies and coriander leaves into small pieces.
3. Put small pan on the stove and heat the oil.
4. Add fenugreek seeds,mustard seeds,vaamu and redchilli pieces. 
5. After sputtering  the mustard seeds add aesfoetida  till good aroma comes.
6. Add curry leaves and  remove the popu from stove.
7. Add salt , turmeric powder and  green chilli pieces to buttermilk.
8. At the end add above roasted popu to buttermilk and mix it well.
9. Garnish the buttermilk with coriander leaves.
10. Now Menthi Majjiga is ready to eat .
11. Eat Menthi Majjiga with rice.

kakarakaya kura(Bitter Gourd)

INGREDIENTS;

1. kakarakaya lu -300gms
2. onions-100gms
3. Green Chillies-3
4. Turmeric powder-1pinch
5. Tamarind juice-2tsp
6. Salt -to taste
7. Jaggery-1tsp
8. Oil-5tsp
9. Curry leaves-few
10. Besan-1/2tsp

Popu;

1. Redchillies-3
2. Chana dal-1/2tsp
3. Urad dal(Blackgram dal)-1/2tsp
4. Musterd seeds-1/4tsp
5. Aesfoetida(Hing)-1pinch

PROCEDURE;

1. Cut Kakarakayalu(Bitter gourd) into small pieces.
2. Cut Onions into small pieces.
3. Cut Green chillies into small pieces.
4. Put the kadai on the stove and heat the oil.
5. Add black gram dal,chana dal,mustard seeds,and redchilli pieces.
6. Roast above said dals( popu)  till golden brown colour,add aesfoetida and curry leaves.
7. Add onion pieces and greenchilli pieces to the popu.
8. After 1 minute of roasting add kakarakaya(Bitter gourd) pieces.
   
9. Cover the kadai with lid till cooked.
10. Now add salt ,jaggery,turmeric powder and tamarind juice.
11. After 2-3minutes cooking add or sprinkle besan to kakarakaya(Bitter gourd) curry and stir the curry well.
    
12. After 1 minute  delicious kakarakaya(Bitter gourd) curry ready to eat.
    
13. Eat kakarakaya(Bitter gourd) curry with rice or chapathi.
    
14. Kakarakaya(Bitter gourd) is good for health.
15. Kakarakaya(Bitter gourd) controls sugar levels.
    
16. So kakarakaya(Bitter gourd) curry is good for diabetic patients.
    

Beerakaya Ullikaram

INGREDIANTS:

1. Beerakayalu-1kg(Ridge Gourd)
2. Onions-400gms
3. Tamarind-small size lemon
4. Salt-to taste
5. Turmericpowder-1pinch
6. Oil-5-6tsp

POPU(Taalimpu);

1. Redchillies-10
2. cumin seeds-1/2tsp
3. Urad dal(blackgram dal)-11/2tsp
4. Chana dal-11/2tsp

PROCEDURE;

1. Peel   the skin of Beerakayalu/ Silk gourd/Sin qua.
2. Cut peeled Beerakayalu/ Silk gourd/Sin qua  into 2 inches pieces.
3. Heat Kadai on stove and roast Channadal, urad dal, cumin seeds and mirchi with 1tsp oil till golden brown colour.
4. Keep the abve aside and let it cool.
5. Heat Kadai with 5tsp oil and add Beerakaya/ Silk gourd/Sin qua pieces and coverit with lid.
6. Cut Onions into small pieces
7. Grind the roasted Popu and add Onion pieces , Tamarind, salt ad turmeric powder and grind it again.
8. Add this grinded paste to the beerakayalu in the kadai
9. Add some water to the above curry to get some extra gravy
10. Cook till you see a layer of oil on the top
11. Beerakaya/ Silk gourd/Sin qua ulli karam curry is ready to eat.
12. This can be taken along with hot rice along with ghee or with Roti.
13. This has good amount of fibre content.

goruchickudukaya kura(cluster beans)

INGREDIENTS:

1. Goruchikkudukayalu-300gms
2. Tamarindjuice-3tsp
3. Jaggery-3/4tsp
4. Besan-1/2tsp
5. Salt-to taste
6. Oil-2tsp
7. turmeric powder-1pinch

POPU(Taalimpu);

1. Redchillies-4
2. Uraddal-1/2tsp
3. Chanadal-1/2tsp
4. Mustard seed-1/4tsp
5. Curry leaves-few
6. aesofoeteda-1pinch

Procedure;

1. Cut goruchikkullu into small pieces.
2. Cook it with some water.
3. Cool it for some time and  squeeze the water from goruchikkudukayalu.Keep it aside.
4. Put the kadai on stove.
5. put 2tsp oil along with urad dal chana dal,mustard seeds,and redchilli pieces.
6. roast it till red colour,add aesofoeteda,green leaves
7. Now add goruchikkudukayala mukkalu(cluster beans) which are already cooked.
8. Add salt turmeric powder,tamarind juice, jaggery.mix it well.
9. cook it 3 to 5minutes and sprinkle besan.It absorbs water in the curry.
10. Curry is ready to eat.
11. serve this curry with hotrice or chapathi
12. This is fiberous curry,good for health.

Nuvvulapodi

INGREDIENTS:

1. Nuvvulu(Till Dal)-1cup
2. Salt-to taste
3. Red Chillipowder-1tsp

PROCEDURE:

1. Heat the kadai on stove.
2. Roast nuvvulu(Till dal) till light golden brown colour.
3. Allow it to Cool for sometime.
4. Grind roasted nuvvulu and add salt and chillipowder.
5. Again grind it once to mix salt and chillipowder.
6. Nuvvulapodi is ready .
7.  Eat this podi with rice and little bit of ghee.

Kandipodi

INGREDIENTS:

1. Toor Dal - 1 cup
2. Channa Dal - 1/2 cup
3. Moong Dal - 1/2 cup
4. Cumin Seeds - 3/4th spoon
5. Red Chilli Powder - 2tsp
6. Garlic - 4nos
7. Salt - 2tsp

PROCEDURE:

1. Roast all the above listed dals separately till they turn golden brown.
2. Keep them aside till they cool down.
3. Grind all the dals after they cool down.
4. Then add cumin seeds, Red chilli powder and salt 
5. Chop Garlic into small pieces and fry them in oil till they turn Golden Brown.
6. Add the above Garlic to the already grinded powder and grind it once again.
7. Garlic gives good flavour and is good for heart.
8. Kandipodi is ready to eat.
9. You can eat Kandipodi  with Rice  by adding little ghee into it. 

Banyan Bark Curry(aratidoota kura)

INGREDIENTS:

1. Banyan Bark Pieces-3cups(1cm size)
2. Tamarind juice_2tsp
3. Salt to taste
4. Turmeric powder_1pinch
5. Jaggery Powder_1/2tsp

POPU:(TAALIMPU)

1. Urad dal_1/2tsp
2. Chana dal_1/2tsp
3. Mustard Seeds - 1/4th tsp
4. Aesfoetida - pinch
5. Red Chillies - 2
6. Green Chillies - 2
7. Curry Leaves - 10

PROCEDURE:

1. Cut the Banian Bark inot smal pieces.
2. Keep the Banian Bark pieces in water and add 2tsp butter milk to avoid change of color.
3. Wash the pieces in above water and then wash it again in pure water
4. Boil the above Banian Bark pieces for 15 minutes by covering with Lid.
5. Cool the above pieces and then squeeze the water out of those Banian Bark pieces and keep them aside.
6. Now keep the Kadai on the stove, add 3 tsp of oil along with Urad dal, Channa dal, mustard seeds and red chillies.
7. After roasting th above add Aesfoetida, green chillies and curry leaves
8. Now add Banian Bark pieces kept aside along with Tamarind juice, Jaggery powder, turmeric and salt to taste.
9. Heat the above for 3 minutes
10. Curry is ready to eat.
11. This is Andhra traditional curry along with high fibre quantity.

Cooking Time: 20mins(approximately)

Ravva Laddu

INGREDIENTS:

1. Suji (Bombai Ravva)- 1 1/2 cup
2. Sugar- 1 1/2 cups.
3. Ilachi-(Elakulu)- 3 Nos.
4. Cashew Nuts -10 Nos.
5. Dry Fruits (Kissmiss)-10 Nos.
6. Milk- 1 cup
7. Ghee-3  tsp.

PROCEDURE:

1.  Grind the sugar along with ilachi and keep it a side.
2.   Keep the kadai on the stove and put 3 tsps ghee in the kadai and fry the cashew and kissmiss in the ghee.
3. Take out the cashew and kissmiss and put them aside in a separate bowl.
4. Fry suji with the remaining ghee in kadai for 3 to 5 mts. till you get the smell of  roasted suji.
5. Take the suji in a plate and mix already grinded sugar well,
6. Add small quantities of hot milk to the above mixture and form round balls while the mixture is hot.
7. Press the roasted cashews and kissmiss on the above balls for decoration.
8. Now the delicious Ravva Laddu is ready to eat. This can be stored for 15 to 20 days.

Total Time Duration: 20 mins (Approximately)

Vankaya Menthi Karam

Ingredients for cooking:

1. Vankayalu - 500gms
2. Menthulu - 1/4th Tea Spoon
3. Minapappu - 3/4th Tea Spoon
4. JeelaKarra - 1/4th Tea Spoon
5. Endu Merapakaya - 6 Nos
6. Chintapandu - 25gms
7. Uppu - Taginanta :-)
8. Oil - 12 spoons
9. Pasupu - Pinch

Procedure:

1. Mundu popu veyyinchuovali - menthulu,minapappu,jeelakarra,endu mirapakayalu 2tsp oil lo veyinchukovali.
2. Popu challaraka grind chesi pakkana pettukovali
3. Vankayalni medium size mukkaluga chesukovali.vaatini neellugala ginnelo vesukovali.
4. Chintapandu koncham neelluposi naanabettu kovali.
5. Kadai stove meeda petti daantlo 10tsp oil vesi kaga pettali
6. Oil vedekkaka vankayamukkalu vesi muta pettali. koncham methapaddaka andulo uppu taginanta,indaka grind chesi pettukunna popu vesi kadapaali.
7.  Naanabettukunna chintapandu gujju veyali.Pasupukuda veyaali.
8. Oil paiki teraka 2 mins heat meeda unchi stove off cheyyali.
9. Decoration ki kura meeda Cashewnuts vesukovachhu along with kottimeera
10. Kura ready to eat along with rice or chapathi.