Badusha

Ingredients:

Maida 2 cups

Yoghurt 1/2 cup

Sugar 2 cups

Ghee 1/2 cup

Baking powder 2 pinches

Cardamom powder 1 teaspoon

Oil for deep frying

Preparation:

1. Heat ghee after it is melted and hot. In a bowl add maida, curd and baking powder. Now add the ghee to the bowl and mix all the ingredients into a soft dough.

2. Knead well and make them in lemon sized balls and flatten them and place a hole in the middle. Cover them with a damp cloth.

3. In a kadai or pan add the sugar and add one cup of water and make the sugar syrup with one string consistency. Add cardamom powder or elachi powder.

4. Heat a pan or kadai and pour oil for deep frying. On a low flame put the badushas one after other and fry on the both sides till the color is golden brown.

5. Put the fried badushas in the sugar syrup. After it is fully soaked. Remove them from sugar syrup and place them on a plate for drying. After 2 to 3 hour when the badusha are dried. Garnish with the nuts.

6. Store it in a air tight container.

Lemon Pickle or Nimmakaya Ooragai

Ingredients:

Lemons 7

Lemon juice 1/2 cup

Chili powder 5 teaspoons

Methi powder 2 teaspoons

Turmeric 1/2 teaspoon

Hing 2 piches

Methi powder 2 teaspoons

Oil 1 cup

Preparation:

1. Cut lemon vertically into 4 or 8 pieces. Remove the seeds.

2. In a bowl add lemon pieces, salt,lemon juice and tumeric keep aside for 3 days.The lemon pieces become soft. Mix them every day.

3. Add chilli powder to the soaked lemon pieces bowl.

4. Heat a pan and pour oil and after oil is heated add hing or inguva and add to the bowl. Mix well .

Gongura Pickle

There is no one in Andhra who does not know name gongura. It is very tasty and seasonal. We sun dry gongura add salt and tumeric and store it.

Ingredients:

Gongura 3 cups

Mustard seeds 1 teaspoon

Red chiili 6

Turmeric Powder 1/2 teaspoon

Hing 1/4 tsp

Oil 1 cup

Salt as needed

Preparation:

Red stemmed gongura or yerra gongura is tastier.

1. Remove Gongura leaves from the stem. Wash it well and spread on a cloth to dry or squeeze out the water with tissue paper and dry it.

2. Heat a pan add 2 teaspoons of oil and add mustard seeds , hing and red chiilies. After the mustard seeds start to sputter. Switch off the stove. Set the tadka aside.

3. In the same pan add the remaining oil and after it is heated change it to low flame and add the gongura leaves. Stir continously until the leaves are well cooked. The leaves change into brown color and water is evaporated. It becomes about one third of the leaves.

4. In a mixie bowl add gongura leaves,tadka ,tumeric powder and salt , grind it into a coarse paste.

Long beans Curry or Alchandalu Curry

This curry is full of protien. It is very much liked by kids. In India we get light green colored bean.

 Ingredients:
Long beans 1/2 pound
Chana dal 1 teaspoon
Urad dal 1 teaspoon
Mustard seeds 1 teaspoon
Jeera 1/2 teaspoon
Red chillies 3
Hing or Inguva 2 pinches
Tumeric powder 1/4 teaspoon
Chilli powder 1/2 teaspoon (adjust according to your taste)
Salt as needed


Preparation:
1. Cut long beans into very small pieces about half centimeter pieces. In a pressure cooker add salt and water ,cook long beans or if you cook in kadia or non stick pan add salt and water and cook the long beans. Ensure that they are fully cooked.
2. After cooking the long bean drain the water out.
3. Heat a non stick pan or kadia and add 4 teaspoons of oil. Add one teaspoon of chana dal,one teaspoon urad dal, one teaspoons mustard seeds, half teaspoon jeera seeds, 2 pinches hing or inguva and 3 red chillies cut into pieces.
4. Add the boiled long bean cooked curry and mix well. Add turmeric powder and chili powder. Add salt as needed as you have already cooked long bean in salt.
5. Cook on medium low flame for about 10 to 15 minutes.
6. Serve with hot rice.

Panner Desert

I have a kid who did not drink milk for some months. So I used to make panner and ensure that enough calcium is given to him. This is very simple and yummy for every one. Your little one with love it so much.

Ingredients:

Panner 1 cup

Milk 1/4 cup

Sugar 1/2 cup

(Adjust according to your taste)

Raisins for decoration

Preparation:

I used home made panner for the dish.

1.In a pan add milk and heat in low flame after it starts to boil add sugar.

2.Stir it in between ensure that the heat is low flame or else milk with burn.

3.After the mixture has thickened add panner or if you buy panner grate and add paneer.

4.Stir in between and after about ten minutes when the mixture thickens. Switch off the stove.

5.Garnish with almond or raisins.

Bottle Gourd Chutney or Sorakaya Pachadi or Locky pachadi (With out garlic)

Ingredients:
Sorakaya or bottle gourd 1/2 medium sized
Chana dal or Senaga papu 2 Teaspoons
Urad dal or Menapa papu 2 Teaspoons
Mustard seeds 1 Teaspoon
Jeera or Cumin 1/2 teaspoon
Red chillies 2
Tumeric powder 1 pinch
Tamarind 2 inch
or
Tamarind juice 2 Teaspoon
Ginger 1/2 inch piece
Green chili 1
(Adjust accordingly)
Hing 2 pinches
Oil 4 teaspoon
Salt as needed

For Tadka: (optional)

Urad dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Garlic 3 pods
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon

Preparation:
1.Peel the skin of sorakaya and cut it into pieces.

2.Heat a pan and put 2 teaspoons of oil and add chana dal,urad dal,jeera,mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka or popu aside.

3.In the same pan add 2 teaspoons of oil and add the sorakaya pieces. Cook  until sorakaya is cooked. Add salt and tumeric powder.

4.In a mixie or grinder grind all the ingredients by adding little water.

You can as well garnish this with tadka of mustard seeds, red chillies and urad dal.

Donakaya Fry or Tindora Fry

Ingredients:
Dondakayalu or Tindora 1 pound or 1/2 kg
Red chilli powder 1/2 teaspoon
Adjust according to your taste
Turmeric powder 1/4 teaspoon
Oil 6 teaspoons or 2 table spoons
Salt as needed


Preparation:
1. Cut Tindora on dondakaya vertically in 4 pieces. If you want you can cut into rounds. But for this curry I like to cut vertically.
2.Heat a pan and put oil and after the oil is heated put the tindora or dondakaya pieces and on a medium flame fry them till they are fully cooked .In between turn the curry using a spatula.

3.Add tumeric powder,after it is fully cooked add salt. Add chilli powder mix well and switch off the stove.

Very yummy with rice, jeera rice and fried rice as a side dish.

Gobi Manchurian Curry

Ingredients :

Cauliflower florets 1 Medium sized

Corn Flour 1 Cup
Yogurt or Curd 1/2 cup

Chilli Powder 1 Teaspoon

Green Chilles 1

Ginger Garlic Paste 1 Teaspoon

Salt as needed

Oil for deep frying

Gravy Ingredients:

Tomato Sauce 5 teaspoons

Soy Sauce 2 teaspoons

Corn Flour  4 teaspoons

Green chiilies

Garlic and Ginger paste 1 teaspoon

Spring onions chopped 2

Onions 2

Capsicum 1 small

Oil 2 Table spoons or 6 teaspoons

Preparation:
1. Cut the cauliflower into even sized florets.

2. Add salt and water and boil for 5 minutes in microwave or on stove boil water with salt till water starts to bubble switch off the stove and soak the cauliflower florets for 5 minutes or the cauliflower should not become soft. It should be liked half boiled little softened .
3. Make a paste of green chilli ,ginger and garlic.
4.Add corn flour, chiili ginger garlic paste ,turmeric powder and chilly powder to cauliflower and mix with curd . Add very little water if required .

5. Now in a non stick pan or tawa heat oil and after oil is heated gently drop each cauliflower flourets one after one on a low flame till they are cooked. With a spatula gently turn them on all sides.

7. Keep the florets aside in a big bowl. (We need to mix the gravy so a big bowl will be good)

FOR GRAVY

1. In a bowl about 3/4 cup of water and mix corn flour make it into a smooth paste without lumps. Add ginger garlic paste.

2. Cut onion, spring onions, green chillies and capsicum into small pieces.

3. Heat a pan and add oil after oil is heated add the onion pieces, green chilli ,capsicum and spring onions to it. 

3. After the vegetables become soft and are cooked add ginger garlic paste and corn paste  . Ensure that no lumps are formed. 

5. Cook this for 5 minutes in medium flame stir in between ,add tomato ketchup and dark soya sauce and cook for 2 minutes.

6. Switch off the stove. Add the gravy to the dry machurian. Mix well

Serve with naan, batura or fried rice.

Potato Onion curry

The most ranked popular food amoung vegetables all over the world is Potato. Every one likes Potato. The yummy poatato onion fry is mouth watering.

Ingredients:

Potatoes 3 Medium sized

Onion 1 Big

Garlic 5 cloves

Tumeric powder 2 pinches

Oil 5 teaspoons

Red chilli powder 1 teaspoon

Salt as needed

Preparation:

1. Remove the peel of potatoes and cut in even sized cubes

2. Remove the outer layer of onions and cut onions into small pieces and remove the outer layer of garlic and cut into small pieces.

3.Heat a pan and add oil and put the onions and garlic.

4. After 2 minutes add the potatoes and fry on a medium low flame.

5. In the middle stir the curry and after the curry is cooked add tumeric ,salt and redchilli and switch off the stove.

6.Yummy Potato curry is ready. Taste superb if you eat with hot rice.

Okra Pakora Curry or Bendakaya pakodi kura Variety 1

Ingredients :

Bendakya or Okra 1 pound or ½ kg

or Ladies Finger

Red chilli powder 1 teaspoon

Ground nuts 2 teaspoons

Oil 3 table spoons

Salt as needed

Pakodi Ingredients:

Besan flour or Senaga pindi 1 cup

Onion 1 medium sized

Chilli powder  ½ teaspoon

Coriander powder ½ teaspoon

Oil for deep frying

Salt as needed

Preparation:

1. Heat a pan and add 1 teaspoon of oil and add ground nuts after they are roasted keep them aside.

2. For making pakodi or pakoras. Cut onion into small pieces.

3. In a bowl mix besan or senga pindi, chilli powder, coriander powder, salt and add the chopped onions. Add little water to make into a hard dough like chappati dough. (If by chance you have added more water then add besan and make the dough tight.)
Click on this for the link to make pakora or pakodi. Make them smaller size for the curry.

4. Heat a pan and add oil, after oil is heated make onion pakora by putting the small amount the above dough in the oil. After they uniformly fried on  all sides and turn golden brown in color remove them and keep them aside. Switch off the stove.

5. Cut bendakaya or okra into uniform 1 cm pieces. Heat a pan and put oil and deep fry the pieces when they are deep fried add ground nuts and pakodis and mix well. Now add salt and chilli powder . Switch of the stove.

Potato Tomato curry

Ingredients:
Potatoes 2 Small sized
Tomatoes 4 Medium sized
Tumeric 2 pinches
Mustard seeds 1 teaspoon
Chana dal 1 teaspoon
Urad dal 1 teaspoon
Hing or Inguava 2 pinches
Oil 3 teaspoons
Red chillies 2
Red Chilli powder 1/2 teaspoon
Salt as needed

Preparation:
1. Wash potatoes and cook them. After that peel the skin and cut potatoes.
2. Cut tomatoes into pieces and keep them aside.
3. Heat a pan after it is heated add oil and add mustard seeds,chana dal ,urad dal, red chilli (cut red chilli into two or three pieces ) and hing. After the dal turn into light brown color add the tomato pieces and cook in a medium low flame .
4. After the tomaotes become soft at about 5 minutes add potatoes and cover the pan and cook in low flame .

5. Add salt,tumeric powder. Stir in between. After the curry is fully cooked . Add chilli powder and switch off the stove.

Menthi majjiga or Methi Buttermilk

Fast, simple, tasty dish. This can be prepared very easily in 5 minutes. This taste more tastier if curd is sour. If you make in the after noon and eat for dinner is is more tastier.

Ingredients

Yogurt  or Curd 1 Cup

Water 1/2 cup

Mustard seeds 1/2 teaspoon

Menthi seeds 1/4 teaspoon

Jeera or cumin seeds 1/2 teaspoon

Red chilli 2 broken in two halves

Green chillis 1

Hing or Inguva 2 pinches

Ginger 2 inch piece

Tumeric 2 pinches

Curry leaves 10

Corainder leaves or Cilantro for garnishing

Oil or ghee 1 teaspoon

Salt to taste

Preparation:

1. In mixie or blender add ginger, green chilli, salt, tumeric ,water and yougurt. Blend them into buttermilk. Transfer it into a bowl.

2. In a small pan heat oil or ghee and add mustard seeds, curry leavescumin /jeera, hing ,methi seeds and red chiili .After the mustard seeds sputter remove from heat.

3. Add to the butter milk bowl. Mix well. Garnish with corainder leaves or cilantro. Serve with rice.

Tomato chutney

Ingredients:

Tomatoes 4 big sized

Chana dal or Senaga papu 2 Teaspoons

Urad dal or Menapa papu 2 Teaspoons

Mustard seeds 1 Teaspoon

Jeera or Cumin 1/2 teaspoon

Red chillies 2

Tumeric powder 1 pinch

Tamarind 2 inch  or

Tamrind juice 2 Teaspoon

Ginger 1/2 inch piece

Green chilli 1

(Adjust accordingly)

Hing 2 pinches

Oil 4 teaspoon

Salt as needed

For Tadka: (optional)
Urad dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Garlic 3 pods
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon

Preparation:

1. Cut tomatoes into pieces.

2. Heat a pan and put 2 teaspoons of oil and add chana dal,urad dal,jeera,mustard seeds,hing and red chillies until the urad dal, chana dal turn their color and mustard seed splutter. Keep the tadka or popu aside.

3. In the same pan add 2 teaspoons of oil and add the tomato pieces. Stir in middle until tomatoes is cooked. Add salt and tumeric powder.

4.In a mixie add the cooked tomaoto pieces,tadka,green chillies, tamarind  ginger  and little water. Make it into a corase puree.

5.You can as well garnish this with tadka of mustard seeds, red chillies, garlic, curry leaves and urad dal.