Arise Rabri

Ingredients :                                                

• 2 nos Ariselu
• 3 Cups Milk
• 2 sp Sugar / Jaggery
• few Dry Fruits
• 1 pinch Elaichi Powder

Method :

• Take 2 ariselu and make small pieces and keep it aside.
• Take 3 cups of milk in a heavy bottomed pan & bring to boil.
• Boil the milk until it becomes half of the original quantity.
• Add sugar and boil for few mins, when sugar dissolves add arise pieces.
• Then remove from fire, add elaichi and stir well, keep it aside for 10 or 15mins.
• Transfer into a serving bowl & garnish with fried dry fruits.
• Tasty tasty arise rabri is ready to serve, serve normal or cool.
• If arise is hard (leftover) you can prepare this recipe.

                                       

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Aloo & Eggplant Curry / Bangaladumpa & Vankaya Kura

                                       

Ingredients :

• 3 nos Potatoes
• 3 nos Brinjals Chopped
• 1 Onion Chopped
• 2 Green Chillies Chopped
• 1 Tomato Chopped
• 1/2 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• 3 sp Oil
• Curry Leaves
• Chopped Coriander leaves

Preparation :

• Wash, boil aloo and remove the skin & mash it, keep aside.
• Heat oil in a pan add popu ingredients and fry.
• When they splutter add curry leaves, green chilli, onion pieces and fry for 2mins.
• Add tomato pieces and stir for 2mins
• Add chopped brinjal, salt, turmeric powder and stir well.
• Sprinkle little water & mix well, cover and cook on low flame.
• When it done add mashed aloo, red chilli powder and stir well.
• Cover and cook on low flame for 5mins.
• After 5mins remove the lid and add chopped coriander leaves and stir.
• Then transfer into a serving bowl, aloo & brinjal curry is ready to serve.
• Serve with rice or roties.   

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Toor Dal Kichadi / Kandi Pappu Kichadi

                                     

Ingredients :

• 1 Cup Rice
• 1/2 Cup Toor Dal
• 2 Green Chillies Chopped
• 1 sp Chopped Ginger
• 1 sp Chopped Garlic
• 1 Onion Chopped
• 2 sp Fresh Curd
• 1/2 sp Coriander Powder
• 1/2 sp Cumin Seeds
• 1 pinch Turmeric Powder
• 4 Cloves
• 3 Elaichi
• 2' Dalchini
• 4 sp Ghee / Oil
• Salt to taste
• Curry Leaves

Method :

• Clean wash toor dal, rice and soak for 15 to 20 mins & keep aside.
• Grind elaichi, cloves and dalchina chekka into a coarse powder.
• Heat oil in a pan add cumin seeds, red chilli, curry leaves, masala powders and stir.
• Add ginger, garlic, green chilli pieces and fry for 2mins.
• Add onion pieces and fry for 2mins, next add curd and fry.
• Add soaked toor dal, rice and fry for 2mins on medium flame.
• Add 21/2 cup water, salt, turmeric powder and mix well.
• Then transfer into a cooker bowl and pressure cook.
• When it done transfer into a serving bowl.
• Toor dal kichadi is ready to serve. Serve with fresh curd.

  

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Carrot & Senaga Pappu / Chana Dal Curry

                                     

Ingredients :

• 1/4 kg Carrot
• 1/4 Cup Chana Dal / Pachi Senaga Pappu
• 1 Onion Chopped
• 2 Green Chillies Chopped
• 1 pinch Turmeric Powder
• Few Tender Coconut Pieces
• 2 Green Chillies
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Method :

• Soak chana dal for 10 or 15 mins & drain.
• Grind green chillies and coconut pieces into a coarse paste & keep aside.
• Wash peel carrot and cut into small pieces.
• Cook carrot, chana dal along with turmeric powder and strain.
• Heat oil in a pan add popu ingredients and fry.
• Add green chillies, onion pieces, curry leaves and fry for 2mins.
• Next add cooked carrot mixture, salt and stir well.
• Add ground paste and stir well, cover and cook with low flame.
• Cook for few mins & remove from fire and transfer into a serving bowl.
• Carrot & senaga pappu kura is ready to serve.
• Serve with rice or roties.

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Seema Vankaya Sabji / Bangalore Vankaya Sabji

                                      

Ingredients :

• 1 Chow Chow / Seema Vankaya
• 2 tbsp Grated  Tender Coconut
• 2 sp Putnala Pappu / Roasted Chana dal
• 1 sp Coriander seeds
• 1/2 sp Cumin seeds
• 2 Onion chopped
• 4 Red Chillies
• 2" inches Tamarind
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1/4 sp Cumin seeds
• 1 Red Chilli crocked
• Curry Leaves
• Coriander Leaves
• 4 sp Oil

Preparation :

• Wash, peel seema vankaya & cut into small pieces and keep aside.
• Heat 2sp oil in a pan add coriander, cumin seeds, red chillies and fry.
• Let it cool for some time & grind with coconut, putnala pappu and tamarind.
• Grind into a fine paste and keep it aside.
• Heat oil in the same pan add popu and fry for a min, next add onion pieces.
• Stir until the onions are lightly browned, then add chow chow pieces & stir.
• Sprinkle little water and cook with cover, keep checking in middle.
• When it done add ground paste, salt, turmeric powder and stir well.
• Add 1/4 cup water & stir, continue to cook on low flame for 6 to 8 mins.
• Remove from flame & pour into a serving bowl.
• Sprinkle chopped coriander leaves and serve hot. 

                       

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Sorrel Spinach Pulusu / Chukkakura Pulusu Kura

          

Ingredients :

• 2 Bunches Chukka kura / Sorrel Spinach
• 2 sp Chana Dal
• 2 Onion chopped
• 2 Green Chillies chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Urad dal
• 1/4 sp Cumin seeds
• 1 Red Chilli crocked
• Curry Leaves

Preparation :

• Clean wash and chop chukkakura into small pieces & keep aside.
• Soak chana dal in a bowl for 15 to 20 mins.
• Heat oil in a pan add popu ingredients and fry.
• When they splutter add green chillies, onion, curry leaves & fry for 1min.
• Next add soaked chana dal and stir, sprinkle little water and cook with cover.
• When the chana dal soft add chukka kura and stir well.
• Add salt, red chilli powder, turmeric powder & mix well.
• Continue to cook on low flame with lid.
• When it done turn off the flame and transfer into a serving bowl.
• Chukka kura pulusu is ready to serve. Serve with rice or roti.

. 

                                          

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Water Amaranath Leaves Podi / Ponnaganti Aaku Podi

                                           

Ingredients :

• 2 Cups Chopped Ponnaganti Aaku
• 2 tbsp Chana Dal
• 2 tbsp Urad Dal
• 1 tbsp Coriander Seeds
• 2 tbsp Grated Coconut
• 2" inches Tamarind Flake
• 4 Garlic Flakes
• 6 Red Chillies
• 2 sp Oil
• Salt

Method :

• Pluck water amaranath leaves from the stems & wash throughly and strain.
• Spread it out on a cloth, preferably in a little sunlight.
• Heat oil in a pan add urad dal, chana dal, coriander seeds & fry.
• Fry them on a medium flame until it turns golden brown in color & remove from flame.
• Fry red chillies in the same pan and remove from fire.
• Fry ponnaganti aaku in the same pan until it goes the raw smell.
• Let it cool for some time, then grind all ingredients into a fine powder.
• Remove from the jar & store. Ponnaganti aaku podi is ready to serve. 
• Serve with hot rice and ghee.

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Radish Curry With Toor Dal / Mullangi Kandi Pappu Podi Kura

                                   Mullangi Kandi Pappu Podi Kura 
Ingredients :

2 nos Mullangi / Radish

1/4 Cup Toor Dal
1 pinch Turmeric Powder
1 sp Red Chilli Powder
Salt to taste

For Popu :

1/2 sp Mustard Seeds
1/2 sp Chana Dal
1/2 sp Urad Dal
1 Red Chilli crocked
Curry Leaves
2 sp Oil

Preparation :

• Wash peel mullangi and cut into small pieces.
• Cook with salt, turmeric powder and keep it aside.
• Wash and 3/4 cook toor dal and strain.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves and cooked radish pieces & stir.
• Add cooked toor dal, red chilli powder & stir well.
• Cook on low flame for 2mins with out lid.
• After 2mins turn off flame & transfer into a serving bowl.
• Mullangi kandi pappu podi kura is ready to serve.
• Serve hot with white rice. It's a side dish for sambar.

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Spinach / Palakura Masala Roti

                                            Palakura Masala Chapati

Ingredients :

1 Cup chopped Palakura
1 Cup Wheat Flour
1/2 sp Ginger Garlic Paste
1 Onion finely chopped
2 Green Chillies chopped
1/2 sp Garam Masala
2 sp Wheat flour for dusting
Salt to taste
Water
2 sp Oil / Ghee

Method :

• Heat oil in a pan add onion, green chilli pieces and fry for a while.
• Add ginger garlic paste and fry for 1 min on low flame.
• Next add chopped palakura, garam masala & stir well.
• Cook for additional 2 or 3mins, add enough water & salt.
• Once the water starts boiling, pour wheat flour & mix well, then turn off flame.
• Let it cool for some time, then make a dough.
• Leave the dough for some time to make it soft.
• Divide the dough into small balls. Flattern one ball of the dough with your hand.
• Rollout the ball into a thin round with the help of a rolling pin.
• Heat a griddle, when it hot cook chapati on both sides, pressing gently.
• When it cooked lightly spread oil / ghee the first side only.
• Remove from the flame & serve. Serve with curd. 

                                 Palakura Masala Chapati Dough   

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Raw Banana / Aratikaya & Carrot Curry

                                      Aratikaya, Carrot Kura

Ingredients :

1 Raw Banana / Plantain

1 Carrot
3 Green Chillies Chopped
2 Tomatoes Chopped
2 Onion Chopped
1 sp Ginger Garlic Paste
1 pinch Turmeric Powder
1 sp Red Chilli Powder
1 sp Coriander Seeds
2 sp Grated Coconut
Salt to taste

For Popu :

1/2 sp Mustard Seeds

1/2 sp Urad dal
1 Red Chilli crocked
Curry leaves
2 sp Oil

Preparation :

• Wash, peel aratikaya and carrot, cut into small pieces & keep aside.
• Heat a pan & add coriander seeds dry roast & remove from flame.
• When it cool grind into powder along with coconut and keep aside. 
• Heat oil in a pan add popu, when it done add curry leaves, green chillies & onion.
• Fry till onion is tender add ginger garlic paste and fry for1 or 2mins.
• Add tomatoes, fry for few mins and add carrot, aratikaya pieces & mix well.
• Add salt, turmeric powder and 1/4 cup water and stir well.
• Cover and cook on low flame, keep stirring in middle.
• After cook add red chilli powder, ground powder and stir well.
• Continue to cook on low flame for couple of mins & turn off the flame. 
• Transfer into a serving bowl, carrot aratikaya curry is ready to serve.
• Aratikaya, carrot iguru is very tasty curry. It goes well with rice and roties. 

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