Ingredients :
- 4 bowls Mango Pieces / Mamidikaya Mukkalu
- 1 bowl Mustard Powder / Rai Powder
- 1 bowl Red Chilli Powder
- 2 sp Fenugreek Seeds / Menthulu
- 1 sp Turmeric Powder
- 1/2 bowl Salt
- 1 bowl Oil
Method :
- Take a steel bowl and add red chilli powder, mustard powder and salt.
- Add fenugreek seeds, turmeric powder & mix well.
- Next add mango pieces & add 1/2 bowl oil to the mixture and mix well.
- Store it in a clean, dry ceramic jar and keep aside.
- On the third day, mix the pickle and add remaining oil and mix well.
- Check for salt, add more if needed. Mamidikaya avakaya is ready to eat.
Ingredients :
- 1 cup Punugulu / Small Bondalu
- 1 Onion chopped
- 2 Tomatoes chopped
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1/2 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
- Coriander Leaves
- Curry Leaves
Preparation :
- Take punugulu and torn into two pieces & keep aside.
- Heat oil in a pan add popu ingredients and fry for about 2mins.
- Add curry leaves, green chillies, onion and stir.
- Until the onion is tender add tomato pieces and stir well
- Add turmeric powder, red chilli powder & mix well.
- Then add 1/4 cup of water, let it cook for 5mins with cover.
- Now add punugula pieces & stir well, continue to cook for couple of mins.
- Turn off the heat & transfer into a serving bowl.
- Garnish with coriander leaves and serve.
- Serve with rice or roti.
Ingredients :
- 1/4kg Dondakayalu / Ivy Gourd
- 1 pinch Turmeric Powder
- Salt to taste
For Roast :
- 1 sp Peanuts / Palli
- 1/2 sp Coriander Seeds
- 1/4 sp Cumin Seeds
- 3 Dry Red Chillie
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Heat a khadai add peanuts and fry for 2-3 mins.
- Next add cumin, coriander seeds, red chillies and fry.
- Let it cool for some time and grind into a coarse powder.
- Wash and trim the ivy gourds and cut into lengthwise pieces.
- Cook ivy gourd pieces along with salt and turmeric powder.
- Heat oil in a pan add popu ingredients and fry for 2 mins.
- Add curry leaves, cooked tindora pieces and stir.
- Next add ground powder and stir well, cover and cook for 1 min on low flame.
- Turn off the flame and transfer into a serving bowl.
- Dondakaya palli podi curry is ready to serve.
Ingredients :
- 2 bunches Ponnaganti aaku / Water Amaranth Leaves
- 2 sp Moong Dal
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- Salt
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Method :
- Wash and soak the moong dal in water for 10 to15mins.
- Wash and chop ponnaganti aaku and keep aside.
- Heat oil in a pan add popu ingredients and fry.
- When mustard seeds splutter, add curry leaves & stir.
- Add moong dal, turmeric powder, ponnaganti aku & stir well.
- Cook with a small quantity of water, cover and cook for 8-10mins.
- Stirring occasionally, add salt and red chilli powder.
- Cook for couple of mins without lid & transfer into a serving bowl.
- Ponnaganti aaku pesara curry is ready to serve.
Ingredients :
- 1/2 kg Birakayalu / Ridge Gourd
- 1 pinch Turmeric Powder
- 4 Green Chillies
- 2 inches Ginger piece
- 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 allam, green chillies & grind into a coarse paste and keep aside.
- Wash, peel ridge gourd / birakayalu and cut into small pieces.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- When done add curry leaves, ridge gourd pieces and stir.
- Add salt, turmeric powder and stir, cover and cook on low flame.
- When the curry is done add ground paste and mix well.
- Let it cook for couple of mins without cover.
- Birakaya allam pachi mirchi curry is ready to serve.
Ingredients :
- 2 cups Idly Batter
- 1 cup Ragi flour / Finger Millet flour
- 1 pinch Cooking Soda
- Salt
- 1 sp Oil
Preparation :
- Add ragi flour, salt and cooking soda to the idly batter & mix well.
- Grease the idly plates with oil & add the batter in the idly plates.
- Steam in a idly cooker for 10-15mins or till the idlis are cooked.
- Remove the idly plates from heat & allow it to cool.
- Now ragi idlis are ready to serve, serve with chutney or sambar.
Ingredients :
- 1 cup Wheat Flour
- 2 sp Wheat Flour for dusting
- Salt to taste
- Water to knead
- 2 sp Ghee
For Stuffing :
- 1 cup Crumbled Paneer
- 2 Green Chillies finely chopped
- 1 Onion finely chopped
- chopped Coriander Leaves
- Salt
Preparation :
- Take wheat flour into a bowl mix with salt & water.
- Mix all the ingredients together & prepare a dough.
- Leave the dough for some time to make it soft.
- Take a bowl & add stuffing ingredients and mix well.
- Divide the dough into small balls. Flattern one ball of the dough with your hand.
- Rollout the ball into a thick round with the help of a rolling pin.
- Place the stuffing into the middle of the roti & close it from all sides.
- Apply some wheat flour on both sides, roll gently into round shape chapathi.
- Heat the thick flat pan and place the paneer paratha on it.
- Cook one side till it becomes light brown, then turn to another side & let it cook.
- Apply ghee around the paratha, once both sides are cook then remove from pan.
- Paneer paratha is ready to eat, eat with onion raita.
Ingredients :
- 1 cup Toor Dal
- 2 cups chopped Spinach / Palakura
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 Tomato
- 1 Lemon
- Salt
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- 4 garlic Cloves
- Curry Leaves
- 2 sp Oil
Preparation :
- Pressure cook toor dal, tomato, green chillies along with palakura.
- Let it cool for some time and remove the lid & mash the dal mixture.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Then add curry leaves, garlic cloves and stir.
- Next add dal mixture, salt, turmeric, red chilli powder and stir.
- Cook for couple of mins and turn off the flame.
- Finally add lemon juice and mix well & transfer into a serving bowl.
- Tasty tasty palakura nimmakaya pappu is ready to serve.
- Serve with rice and roties.
Ingredients :
- 2 no Potatoes
- 2 cups chopped Chukkakura
- 3 Green Chillies chopped
- 1Onion chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1/2 sp Coriander Powder
- Salt to taste
For Popu
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash peel alu and cut into small pieces.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Next add curry leaves, onion, green chillies and stir.
- Then add alu pieces and stir, sprinkle little water & cook with cover.
- Now add chopped chukkakura, salt, turmeric and stir well.
- Add red chilli, coriander powder and cook
- Cook for some time on low flame, when done remove from fire.
- Alu chukkakura curry is ready to serve, serve with rice or roties.
Ingredients :
- 2 Potatoes
- 1 Carrot
- 1 Tomato
- 1 Brinjal
- 1 pinch Turmeric Powder
- Salt to taste
For Grind :
- 1 sp Coriander Seeds
- 1 sp Poppy Seeds / Gasagasalu
- 2 sp Chana Dal
- 1" Dalchina Chekka
- 2 sp Dry Coconut Powder
- 5 Red Chillies
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 pinch Hingu
- Coriander Leaves
- Curry Leaves
- 1 Red Chilli
- 2 sp Oil
Method :
- Heat a pan and dry roast kootu ingredients expect coconut.
- When it done remove from fire and let it cool.
- Grind into a smooth paste along with grated coconut & keep aside.
- Wash and chop the vegetables and keep aside.
- Heat oil in a pan & add popu ingredients and fry.
- Next add curry leaves, chopped vegetables and stir.
- Add one cup water & stir, continue to for 5-8mins.
- When the vegetables are soft add ground masala and cook.
- Add turmeric powder, salt & stir well, add some more water if required.
- Let it cook for couple of mins and remove from fire.
- Transfer into a serving bowl & garnish with coriander leaves.
- Veg kootu is ready to serve, serve with rice or roties.
Ingredients :
- 2 cups Idly Batter
- 1 pinch Cooking Soda
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Cumin Seeds
- 2 Green Chillies chopped
- chopped Coriander Leaves
- chopped Curry Leaves
- 2 sp Oil
Method :
- Heat oil in a pan add mustard, cumin seeds & urad dal.
- Fry for 2 mins then add green chillies, curry leaves, coriander leaves and fry.
- Remove from fire & add to idly batter and mix well.
- Grease the idly plate with oil & add the batter in the idly plates.
- Steam in a idly cooker for 10-15mins or till the idlis are cooked.
- Remove the idly plates from heat & allow to cool.
- Kanchipuram idlis are ready to serve, serve with chutney or idly powder.
Ingredients :
- 1 cup Urad Dal
- 3 cups Rice
- 1/2 sp Cumin Seeds
- 3 Green Chillies
- 2 Onion chopped
- 1/4 sp Cooking Soda
- Oil for deep fry
- Salt to taste
For Garnishing :
- 1 Onion Finely chopped
- 1 Green Chilli chopped
- 2 sp chopped Coriander Leaves
- 1 sp Lemon juice
Preparation :
- Soak urad dal and rice in separate bowls.
- Wash and grind urad dal, rice into a thick & smooth paste.
- Mix them well and set aside to ferment overnight or at least 6-8hours.
- Next day morning stir the batter with enough salt.
- Add cooking soda, cumin seeds,chopped onion & green chillies & mix well.
- Take a small bowl and mix the garnish ingredients & keep aside.
- Now heat oil in a frying pan, make small balls or drop with small spoon in hot oil.
- Deep fry them until golden brown, remove from the pan & place it on a paper towel.
- Punugulu is ready to serve, garnish with onion mixture.
- Serve hot with coconut chutney.
