Putanala Pappulu podi

Ingredients:

2 cups Pappulu
1 tbsps chilli powder
2 garlic cloves
Salt

Method:

1. In a jar, blend all the ingredients.
   
2. Use for fry items.
   

Sorakaya fry

Ingredients:

• 2 cups of bottle gourd chopped
• 1 sprig of curry leaves
• Pinch of mustard
• Generous pinch of cumin
• Pinch of turmeric
• Oil as needed
• 1 tsp. chana dal (senaga pappu)
• 1 tsp. urad dal (minapa Pappu)
• 2 to 3 tsps putunala pappu powder or peanut powder 
• 1 to 2 tbsps. Grated fresh Coconut 
• Salt to taste

Method:

1. Wash bottle gourd under running water, peel the skin and chop to bite sized pieces.
   
2. Add oil to a wide heavy bottomed pan, add cumin, mustard, dal, fry till the dals turn golden, add curry leaves and chili and fry till the leaves turn crisp.
   
3. Add the bottle gourd, sprinkle salt and turmeric.
   
4. Fry on a medium to high flame for 3 to 5 mins, keep stirring to avoid burning. If the gourd is not tender or less juicy, cover the pan and cook till the gourd is cooked fully. If it is tender just continue to fry without covering till it is fully done.
   
5. Add putunala powder  and coconut. Stir well to mix.
   
6. Serve with rice.
   

Chicken iguru

Ingredients:

• 250 grams of chicken

• ½ cup ripe tomatoes (chopped)

• 10 mint leaves chopped (optinal )

• ¾ cup to 1 cup onions finely chopped

• 2 green chilies slit 

• 1 ½ tsp ginger garlic paste

• ½ tsp red chili powder

• 1 tsp coriander powder 

• ⅛ tsp turmeric

• 1 tsp. of chicken masala powder 

• 2 to 3 tsp oil

• few Coriander leaves chopped

• 1 sprig curry leaves

• ¼ tsp cumin / jeera

• 1 ½ tbsp fresh coconut paste

• 
  

Method:

1. Heat oil in a deep pan, add cumin, curry leaves and green chills. Allow them to crackle.
   
2. Add onions and sprinkle salt. Fry for 2 minutes.
   
3. Add tomatoes, ginger garlic paste and fry till the raw smell goes off. Fry till tomatoes turn mushy.
   
4. Add salt,turmeric, red chili powder,coriander powder and fry for 2 mins.
   
5. Add chicken and fry on medium high till it turns white in color. Takes around 3 min
   
6. Add chicken  masala and coconut paste if using.
   
7. Simmer the flame and cover the pan with a lid and let it cook for 4 to 5 mins. By then chicken should begin to release moisture. Mix well and continue to cook till the moisture evaporates.
   
8.  Add very little water and lower the flame. Cooking on a low flame yields a good curry.  switch off when the curry thickens. Add coriander leaves.
   
9.  Serve chicken iguru with rice.
   

Gobi masala

Ingredients:

• 250 grams of gobi or cauliflower
• 1 cup of cubed onions
• 1 inch ginger piece
• 2  garlic cloves
• 6 almonds
• ¾ cup tomatoes
• 2 tbsp oil
• 1 small cinnamon stick
• 2 cloves
• ½ tsp red chili powder
• 1 tsp coriander powder
• ½ tsp kasuri methi
• salt as needed

Instructions

1. cauliflower florets and soak them in enough warm salted water for 5 to 10 mins. This way any worms inside the florets, will let them come out. Do not boil cauliflower
   
2. Throw off the water and rinse thoroughly under running water, set aside to drain. Puree onions, tomatoes, ginger, garlic and almonds to a smooth mixture without adding water. Keep this aside.
   
3. Heat a pan with oil, add cinnamon, cloves and  the onion tomato puree and saute until the raw smell goes off.
   
4. Add chili powder, salt, garam masala and coriander powder. Saute until raw smell goes off.
   
5. Add cauliflower and saute for 2 to 3 mins.
   
6. Add ¾ cup water and mix. Cover and cook on a medium flame.
   
7. When the gobi is cooked, add kasuri methi.Off the stove. Add coriander leaves. Keep covered until served.
   
8. Serve gobi masala with plain rice and  roti.
   

Chicken 65

Ingredients:

• 300 grams of boneless tender chicken

• 2 tbsp. Corn flour

• 1 tbsp rice flour 
• Soya sauce 
• oil for deep frying 

 marination

• ½ tbsp. ginger garlic paste

• ½ tsp red chili powder

• 1 tsp. lemon juice 

• ½ tsp pepper powder

• ⅛ tsp turmeric

• Salt to taste

• 
  

Seasoning:

• ½ tsp cumin / jeera
• ½ tsp chopped garlic
• ½ tsp pepper powder
• 2 green chilies
• Few sprigs Curry leaves

Seasoning mixture to coat the chicken

• ¾ tsp red chili powder
• 2 cloves of garlic
• Salt to taste
• 2 tbsp. Thick yogurt

Method:

1. Wash chicken under running water and drain off completely. Marinate it with marination ingredients. Set aside for at least 45 mins.
   
2. Make the seasoning mixture. Add red chili powder, sugar, garlic paste, salt, yogurt or vinegar with 2 tbsp. water. Set this aside.
   
3. Sprinkle the dry flour over the marinade. If needed sprinkle little water for a good binding.
   
4. Heat oil in a deep pan until hot, fry till they are cooked fully and golden. Stir while frying for even frying. Drain them on a kitchen tissue.
   
5. Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp. You can set aside few for garnish.
   
6. Add the seasoning mixture we prepared above and let it begin to bubble.
   
7. Add the friedchicken and soya sauce,  toss and fry on medium heat till the it absorbs all the moisture and the raw smell of garlic disappears. Over frying can make the it hard, so switch off in time . 
   
8. sever with onion wedges.
   
9. 
   

Cauliflower fry

Ingredients:

• 1 cup cauliflower
• 1 tbsp pesara pappy soaked for 10 minutes
• 1 onion
• 1 tsp jeera
• 1 tsp chilli powder
• 1 top coriander powder
• 1 top grated coconut
• Salt

Method:

1. Soak pappu for 10 minutes.
   
2. Heat a oil in a kadai add jeera and onion fry for 2 minutes.
   
3. Add cauliflower  and pappu fry for 2 min with out keeping lid.
   
4. Add chili powder,coriander powder,grated coconut and salt and fry for 2 minutes.
   
5. serve with chepathi or rice.
   

Coconut rice

Ingredients:

• 1 cup rice
• ½ cup grated coconut (fresh or frozen) (adjust to suit your taste)
• salt as needed
• 1 green chili (slit or chopped)
• 1½ tbsp. ghee or oil
• ½ tsp mustard
• ½ to ¾ tbsp. chana dal
• ½ to ¾ tbsp urad dal
• 1 tsp chopped ginger
• cashews or peanuts as needed

Method:

1. Cook rice and cool completely.
   
2. Heat ghee or oil in a pan, add cumin, mustard, chana dal,urad dal and cashews. When the dal turns golden, add ginger, green chili and curry leaves.
   
3. Add coconut, rice and salt. Off the heat. Stir everything well. Coconut can also be fried first and then rice added.
   
4. Serve coconut rice with a simple curry or yogurt.
   

Watermelon Juice

Ingredients:

• 3 cups watermelon cubes 
• lemon juice as needed
• few mint leaves

• few ice cubes(optional)

Method:

1. cut watermelon into small pieces. Remove the seeds. Tender white seeds can be used for the juice, they have health benefits too. Chop the watermelon pulp from the rind. Add the ingredients to a blender jar and blend till smooth.
   
2. Add ice cubes if preferred. or Chill the juice and serve.