Palak Paneer

Ingredients
Palak paste - 1 cup
Onion paste - of 1 med sized
Onion - 1 large sliced
Paneer pieces - 1 cup
Dhaniya powder - 2 tsp
Garam masala - 1/2 tsp
Red chilli powder - to taste
Salt -to taste
Jeera - 1 tsp



Preparation Method 
1. Boil water. Add cleaned palak and close lid for 5 mins. Grind to paste and keep aside.
2. Heat oil in a pan and add jeera.fry till seeds splutter

3. Add sliced onions and fry till transparent.

4. Add onion paste and fry till raw smell goes.

5. Add all the dry powders and fry till all mixes well.

6. Add palak paste and fry for some time.

 7. Add little water and let cook for few minutes.

 8. Add Paneer pieces and mix well. Cook covered for a minute or 2.

Serve hot with chapatis !!!!!!

Cauliflower Masala Curry

Ingredients
Cauliflower florets - 1 cup
Onion chopped - 1 med
Tomato chopped - 1 med
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Coriander leaves - few
Grind to paste
Onion - 1 small
Ginger - 1/2" piece
Garlic - 2 cloves
Seasoning 
Bay leaf - 2
Cloves - 2
Pepper - few

Preparation Method
1. Put the cauliflower florets in warm water for 5 mins.Drain water and fry these florets in little oil for sometime

2. Heat oil in a pan.Add seasoning ingredients,add chopped onion and fry till brown 

3. Add ground masala, Chilly powder, coriander powder and mix well.

4. Add chopped tomatoes and cook for 2-3 mins. Add 1/2 cup water and the fried florets and mix well.

5. Garnish with coriander leaves and done !!!!!!!!

Vankaya Chikkudu koora

Ingredients

Brinjal pieces - 1cup 
Chikkudu pieces - 1 cup
Onion chopped - 11/2 cup
Jeera - 1 tsp
Grind to paste
Ginger - 1" piece
Garlic - 1 clove
Green chilly - to taste
coriander leaves - few 
Dry Spice powders
Coriander powder - 1tsp
Cumin powder - 1 tsp
Turmeric - 1/4th tsp
Red chilly powder - 1/2 tsp
Salt - to taste


Preparation Method
1. Heat oil in a pressure cooker. Add cumin seeds and once they splutter add onions and fry

2. Add the ground paste (Grind to paste ingredients) and fry for few seconds.

3. Add all the dry spice powders and fry till all have mixed well.

4. Add the cut vegetables and mix well till all the spices are mixed well.

5. Close lid and pressure cook for 3-4 whistles.

6. Serve hot with rice or rotis ... :)

Aalo Paratha

Ingredients
For filling
1. Potatoes - 3 medium
2. Jeera - 1 tbsp
3. Coriander leaves - few
4. Salt - to taste
For dough
1. Wheat flour - 1 cup
2. Salt
3. Enough water


Preparation Method
1. Wash and boil the potatoes with little salt
2. Peel and mash the potatoes. Keep aside
3. In a bowl mix jeera,salt,chopped coriander and mashed potatoes well 
4. Make small balls of this mixture and keep aside.
5. Mix flour,salt in another bowl and knead into a soft dough by adding enough water
6. Now take small balls of the dough and make a cup with your hands, stuff the potato ball in this and seal
7. Roll gently using dry flour into a paratha and cook it on a hot tawa.
8. Serve hot with tomato chutney and curd....  

Indian broad beans tomato curry(chikkudu tomato)

Ingredients

• Broad beans - 20
• Tomatoes  - 2 ripe
• Onion - 1 small
• Salt - to taste
• Turmeric - 1/4 tsp
• Garlic - 2 cloves
• curry leaves - few
• Chilly pwdr - 1 tsp

Seasoning
mustard,cumin,chana dal, urd dal dry red chillies


Preparation Method

1. Wash the broad beans and remove the ends and cut them into small pieces.
2. Heat oil in pressure cooker.Add seasoning ingredients,garlic and curry leaves
3. Add Onions and fry them until transparent,add tomatoes and cook till soft.
4. Add the cut broad beans,salt,chilli powder and mix all together for a min.
5. Add 1/4th cup of water,close lid and cook for 2-3 whistles.
6. Open lid after pressure cools,adjust taste and cook further to the required consistency,if required. 

Mixed vegetable Khichidi

Ingredients
Rice                   - 11/4 Cup
Moong Dal        - 3/4 Cup
Mixed vegetables - 2 Cups
Onions                 - 2 Medium
Red chilly powder - 1 tsp
Turmeric               - 1/2 tsp
Jeera                    - 1 tsp   
Hing                      - 2 pinches
Salt                      - to taste


Preparation Method
1. Wash rice and dal together. Drain water and keep aside
2. Heat ghee in a pressure cokker, add cumin seeds and hing. Fry for a sec or two.
3. Add sliced onions,fry till golden brown. Add the cut vegetables,sprinkle little water and fry for some time
4. Add chilly powder and fry. Now add the washed rice and dal , salt to taste and cook for 2-3 whistles.
5. Garnish with chopped coriander leaves and serve hot with raita.

Vegetable Cutlets

Ingredients
Potatoes              - 2 large  
Mixed vegetables  - 1 cup
Bread crumbs       - 1 cup
Maida                  - 1 cup
Ginger-garlic paste  - 1 tbsp
Turmeric                 - 1/4 tsp  
Salt                        - to taste
Red chilli powder   - 1 tsp
Cashew pcs          - few
Cumin seeds         - 1 tsp
Coriander powder - 1 tbsp
Oil                        - to deep fry


Preparation method     
1. Boil potatoes till 75% cooked. Peel skin grate and keep aside.
2. Boil the mixed vegetables (beans,carrot,cauliflower). Drain water and keep aside
3. Heat oil in a pan add cumin seeds,cashew pcs, ginger garlic paste, turmeric,coriander powder,red chilli powder and fry on low flame till cooked.
4. Add chopped vegetables.salt and mix well.
5. Add this mixture to the grated potatoes and mix well.
6. In a bowl take maida and water and make a mixture like that of a bajji consistency
7.Take small balls from the vegetable mixture and make patties.
8. Dip this in the maida mixture, roll in the bread crumbs and keep aside.
9. Heat oil in a deep vessel and deep fry these cutlets until golden brown
10. Serve hot with Tomato sauce...........!!!!!!!!!!!!!!!!!

Thootakoora pappu (Amarnath leaves Dal)

Ingredients
Thootakoora  1 bunch chopped
Tuvar Dal       1 cup
Tomatoes       2 medium
Onions           2 medium
Green chiilies  2 slit vertically
Garlic             2-3 cloves 
Tamarind        small ball
Salt                to taste
Turmeric        1/4 tsp
Mustard         1/2 tsp
Hing               a pinch     
Cumin seeds   1/2 tsp
Curry leaves   few


Preparation Method
1. Heat oil in a pressure cooker.
2. Add mustard, cumin and hing.Once the seeds splutter add curry leaves and haldi.Fry for a minute
3. Add onions,garlic and green chillies and fry for a minute or 2  
4. Add thotakoora, tomatoes tamarind and fry for sometime.
5. Add tuvar dal and fry for some time.
6. Add 1.5 cups of water,mix well, close lid and cook till 3-4 whistles.
7. Add ghee and simmer for 2-3 mins   

Bottle gourd (Lauki) Curry - simple and fast!!!!

Ingredients
Bottle gourd              2 cups 
Tomato Puree           1 cup
Coriander powder     1.5 tsp
Red chilly powder     1 tsp  
Turmeric                   1/2 tsp
Salt                           to  taste
Asafoetida                a large pinch
Cumin seeds             1 tsp
Coriander leaves       1 cup chopped


Preparation Method
1. Heat oil in a pressure cooker. Add cumin seeds and  asafoetida
2. Add tomato puree,red chilly powder,coriander powder, salt and turmeric. Fry for 2-3 minutes.
3. Add bottle gourd pieces and mix well. Add enough water and pressure cook for 2-3 whistles.
4. Garnish with coriander leaves.


Tips
1. Add very little water as bottle gourd itself has lots of water in it


  

Butter Paneer Curry

Ingredients
Paneer - 1/4 kg
Butter - 2-3 tbsp
Tomato Puree - 200g
Cashew paste - 3 tbsp
Red chilli powder - 1/2 tsp
Garam Masala - 1/2 tsp
green chillies - 2-3 Slit
Kasuri methi - 2 tbsp
Salt - to taste
Cream - 200g
Corrinader leaves - to Garnish


Preparation method
1. Heat butter in a pan . Add green chillies, Tomato puree, kasuri methi, salt, cashew paste, red chilli powder and simmer for 4-5 mins
2.Add cream, garam masala and cook further for 2-3 minutes
3. Add paneer pieces, mix well and cook covered for a minute
4. Garnish with coriander leaves ans serve hot with rotis, poori or.......

Simple Tomato Chutney

Ingredients

Tomatoes - 1/4 kg

Salt - to taste

Turmeric - 1/4 tsp

Oil - 3 tbsp

Sugar - 1 tsp (optional)

Seasoning

Mustard - 1/2tsp

Urd Dal - 1/2 tsp

Chana Dal - 1/2 tsp

To Powder

Methi Seeds - 1/2 tsp

Mustard Seeds - 1/4 tsp

Red Chillies - 2-3 Nos

Preparation Method

1. Dry Roast the ingredients in the powder section. Cool and grind to powder and keep aside

2. In the same pan heat oil.Add seasoning ingredients and wait till the seeds pop...

3. Add Chopped tomatoes, salt and turmeric. Cover lid and cook till the tomatoes are soft

4. After the tomatoes are done add the ground powder,sugar and mix well....

Serve with Rice or rotis

Palak-Moong Dal

Ingredients
Yellow Split Moong Dal - 1 cup
Spinach - 1 cup Chopped
Ginger - 2 tsp Grated
Salt - to taste
Turmeric - 1/4 tsp
Seasoning
Cumin Seeds(Jeera) - 2 tsp
Dry Red Chilly - 2-3
Red chilli powder - 1/2 tsp
Hing - 1/4 tsp
Ghee - 1 Tbsp

Preparation Method

1. Wash the moong dal throughly. Add the dal, chopped spinach, ginger, salt and turmeric to a pressure cooker and cook for 3 whistles

2. In a pan heat ghee, add cumin seeds, dry red chillies, hing and red chilly powder.Fry till cumin splutters and add this to the dal after the pressure releases

3. Garnish with chopped coriander leaves and serve hot with Rice or rotis......

Chegodilu (Rice flour Crunchy Snack)

This recipe is a favorite snack of our family that our mother prepared regularly.

Rice Flour - 1 cup
Water - 2 cups
Moong dal - 2 tbsp
Carom seeds(Ajwain) - 1tsp
Salt - to taste
Red Chilly powder - to taste




Preparation Method

1. Boil water in a deep vessel for 5 mins.
2. In a wide vessel mix rice flour, red chili powder and ajwain seeds and moong dal.
3. Add the boiling water and mix it thoroughly. Cover and keep aside for 5 mins
4. Gently knead the above mixture and make a soft dough.
5. Apply oil to hands,take small size balls of the dough. Roll the ball on any flat surface to form long strip. Press the ends to form a ring. Follow the same procedure for remaining dough.
6. Heat oil in a deep frying pan and slowly drop few rings into the oil and fry until golden brown.Repeat till all rings are done
7. Store these rings in air tight container.

Tips and Variations

• Jeera can be used instead of ajwain
• Sesame seeds can also be added
• Lasts good for 10 days

About

This is Andhra's traditional crunchy snack

Majjiga pulusu (Andhra Kadi)

Curd - 1cup
Gram Flour - 2tbsp
Mixed vegetables - 2 cups
Green chilly - 1 No
Salt - To taste
Turmeric - 1/4th tsp
To grind
Ginger - 1" piece
Coconut - 2tbsp(grated)
Seasoning
Oil - 1tbsp
Mustard - 1tsp
Jeera - 1 tsp
methi - 1/4th tsp
Red Chillies - 2 whole
Asafoetida(hing) - 2pinches
Curry Leaves - few
To garnish
Coriander leaves - few

Preparation Method

1. In a deep vessel boil vegetables (Brinjal, bottle gourd,spinach leaves, sweet pumpkin, onions) with salt,green chilly and turmeric.

2. In a bowl add curd and water and beat well. Mix gram flour with little water and add this to the curd mixture

3. Pour this mixture into the vessel with boiled vegetables

4. Grind ginger and coconut and add this to the above mixture

5. In a separate pan, heat oil add all seasoning ingredients. Fry for few mins and add it to the curd mixture

6. Garnish with Coriander leaves and serve hot with rice

Variations

• Bendakaya(Ladyfinger),Thootakoora(Amarnath leaves),mulakkada(drumsticks) can also be added

Anapakaya nuvvula koora

Bottle gourd – 1(medium)
Salt to taste
Sesame seeds – 1cup
Red Chillies – 5
Seasoning
Oil – 2tsp
Chana dal – 1tsp
Urad dal – 1tsp
Mustard seeds – 1/2tsp
Red Chilli - 1

Prior Preparations
1. Dry roast sesame seeds and red chilles.Cool and grind to powder

Preparation Method
1. Peel and cut the bottlegourd into small pieces and boil them.
2. Heat oil in a pan,add the seasoning ingredients. ,after the mustard starts spluttering add the boiled bottlegourd pieces ,salt and cook for 10min.

3. After all water has evaporated add the sesame powder.

Tips & Variations

• The same curry can be done with ridge gourd(Beerakaya), Indian Broad beans(Chikkudukaya), Cabbage and Tindora (Dondakaya).
• Sesame powder can be prepared in large quantities and stored.

Pulihora (Yellow rice)

Rice 1cup
Turmeric 1/4th tsp
Salt to taste
Ginger small piece
Green Chilly 3-4 (or as per taste)
Sesame seeds – 1/4th cup
Red chilly - 10Nos
Methi seeds - ½ tsp
Tamarind - Big lemon sized ball
Water - to extract tamarind pulp
Seasoning
Mustard – 1tsp
Chana dal – 2 tsp
Urd Dal - 2 tsp
Ground Nuts – 3tsp
Red chilly – 4-5
Hing – 1/4th tsp
Curry leaves – 2 sprigs
Oil - 4 tbsp

Prior preparations

1. Dry roast methi seeds and 5 red chillies.Powder them

2. Dry roast sesame seeds and 5 red chillies.Powder them

2. Grind green chillies and ginger to a coarse paste

3. Soak tamarind in water for 5-10 mins. extract tamarind pulp

Preparation Method

1. Cook rice, the regular way. Take out into a large vessel.

2. Add turmeric powder, tamarind pulp,methi powder,ginger-chilly paste and mix well

3 .Heat oil in a pan . Add all seasoning ingredients except curry leaves. Fry them well.

4. Turn off stove and add the curry leaves. Pour this over the rice mixture and mix throughly.

5. Add the sesame powder and give a nice last mix......

Tips and Variations

• Lemon Juice can be used along with Tamarind pulp (adjust the sourness as per your taste)
• Turmeric should be added when rice is hot (else the raw smell of turmeric will remain) or can be added along with curry leaves with the seasoning ingredients.
• To extract Tamarind pulp faster either boil the tamarind or microwave for 1 minute.

Simple Spinach dal

Spinach (Palak) - 1 cup chopped

Tuvar Dal - 1 cup

Salt - as per taste

for Seasoning

Split urd dal

red chilles

Garlic

Mustard

Jeera

Preparation Method

1. Wash the spinach leaves and chop them. Wash dal and keep aside

2. In a pressure cooker, Heat oil add all ingredients under seasoning

3. Once the mustard splutters add dal, palak,salt and required amount of water

4. Close the pressure cooker lid and allow to cook for 4-5 whistles

5. Wait till the pressure releases and Done!!!! your delicious Palak Dal is ready to relish....