Pani Puri

Ingredients for puri :-

1/4 cup All Purpose flour (Maida)
1 cup Sooji

1/2 cup water (as needed)

Method:-

Mix sooji, maida ,water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.

Divide the dough into small balls. Start rolling each ball to about a 2-inch circle. Do this for all puris.

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.

Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

Take the puris out and place over paper towel, so the excess oil is absorbed.

Fry all the puris. They should be crisp and puff like a ball.

For pani:-

Mint Leaves - 2 bunches ,(chopped)

Coriander Leaves - 1 bunch ,(chopped)

Tamarind - lemonsize

Ginger - 1" , (chopped)

Green Chillies - 4 no,(chopped)

Ground Cumin Seed - 2 tsp

Salt to taste

Method:-

Soak the tamarind in ½ cup of warm water for 30 minutes and strain out the pulp to get tamarind water.Add chopped Mint leaves, chopped Coriander, Ginger, Chillies and Cumin seeds.Add 1/2 cup of water and grind to smooth paste in a blender.Transfer the paste into a large bowl and add water,salt and mix well.Refrigerate this pani for 2 hours so that all the ingredients will blend and gives spicy and tangy taste.

Stuffing for poori:-

Chick peas(Senagalu)- 3 cups (soaked overnight)

boiledPotatoes - 3no (boiled and cut into cube sized pieces)

Onione-1 (chopped)

Curd-1 Cup

Heat oil in a pan and add the pieces of boiled potatoes,salt and boiled Chickpeas and fry it for 5 minutes.Cover with lid and keep it aside.

Now Make a hole with the finger in the middle of the poori and fill it with potato and chickpeas and put 1tspn of curd, and onions and dip the poori in chilled pani and serve immediately.

maramaralu laddu ( puffed rice laddu)

Ingredients:-

4 cups puffed rice(maramaralu)

1 cup Grated jaggery

½ tsp Elaichi powder

Method:-

Add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency.

Immediately take out from the fire and added the puffed rice along with elaichi powder.

Mix it properly and make balls of it while it is warm.

poha fry(atukula fry)

Ingredients:-

3cups poha (atukulu)
3 green chilis
1/2 cup peanuts (raw)
1/4 dalia(putnalu)
10-12 curry leaves (chopped)
1/2 tsp turmeric powder
1 tsp salt
4 tbsp oil

Method:-

Heat oil in a fry pan..Add the peanuts to the oil ...When slightly brown add the green chilis, Then add the curry leaves, turmeric powder and salt. add the dalia and stir . Now, reduce the heat to low and Add the poha and stir fry on medium-low heat for 5-10 minutes till poha is coated with all spices and lightly toasted.

Let it cool and serve.

Chicken Fry (Andhra Kodi Vepudu)

Ingredients:-

Chicken 1 Lb

1/4 tsp turmeric
Chilli pwd to taste
1 tsp coriander powder
1 tbsp ginger garlic paste
1 onion
1 tbsp garam masala pwd

few curry leaves
2 slit green chillis
salt to taste
2 tbsp oil

Method:-

Mix the chicken with chilli pwd, coriander pwd, turmeric pwd and salt and keep aside for 30 mts.

Add 1/4 cup of water to the marinated chicken and cook till the water has almost evaporated and the chicken turns soft. This could take approx 25-30 mts.

Heat oil in a cooking pan, add chopped onions, green chillies and curry leaves. Saute till onions become transparent, add the ginger garlic paste fry 1 mts...and add cooked chicken along with any left over gravy and cook on high heat for 3 mts. Reduce flame to medium and the garam masala pwd and saute another 2 mts. Finally add chopped coriander leaves. Garnish with onion rings.

Serve hot with white steamed rice ..

Carrot Rice

Ingredients:-

2 cups Basmathi Rice
1 cup freshly grated Carrot
1 tbsp Urad Dal
1 tbsp Mustard seeds
1 tsp Jeera(cumin seeds)
Few curry leaves
1 tbsp Ginger-Garlic paste
2 tsps Turmeric(haldi)
4-5 green Chillis
1 tsp Garam Masala
Few Coriander leaves
2 tbsps Oil

lemon juice 1 tsp

Method:-

Cook the rice and spread on a large mixing bowl to cool.

Heat oil in a pan on medium heat.Add mustard seeds and let it splatter for a minute now add Urad,Jeera,Curry leaves,green chilles and add Turmeric and Ginger-Garlic paste and fry for a minute..

Add the grated carrot and let cook for a few minutes ...After it gets slightly cooked , reduces a low fair, add the salt After it cooks for another 2-3 minutes, add the garam masala ...

Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it well.. Garnish with coriander leaves ....

serve with raita.

punugulu (Gunta Pongadalu)

Ingredients:-

idli batter or dosa batter 2 cups

Salt to taste

Curry leaves few

Coriander leaves finely chopped 2 tablespoons

Green chillies finely chopped 2 nos

Bengal gram dal 3 tablespoons

Onion finely cut 1
Cumin seeds ¼ tsp

Method:-

Add all these ingredients to the batter and mix well.

In a ponganala pan putting ½ tsp oil in each pit and heat it.Once the oil is hot, put one big spoon full of batter in each pit.Cover with a lid for few minutes on medium heat.

Turn each one to opposite side to cook.Cook them another few minutes on medium heat.

When properly cooked they should come out easily without sticking to the pan.Remove them all onto a plate.

Serve hot with Chutney...

Fish Fry

Ingredients :-

4 fish pieces

few curry leaves

1 tsp ginger garlic paste

1 tsp turmeric powder

Few coriander leaves

1 tsp coriander powder

salt to taste

1 tsp red chili powder

1 tsp of lemon juice

1 tbspn of oil

Method:-

Wash the fish in water and using a tissue paper remove the moisture from the fish.

In a small bowl, add turmeric,coriander powder,chili powder,ginger garlic paste,chopped curry leaves,chopped coriander,green chilies, salt.Add oil to this mixture so that we do not use oil while frying.Add the lemon juice and mix well.

Now, apply this mixture to the fish so that this masala evenly coats the fish.Leave it for 15 minutes.

In a pan place the marinated fish and cook for 3 min, turn and cook for another 3 min till the fish is cooked. fish is cooked and ready to eat.Always cook it in a medium heat.

Serve hot.

pepper Chicken Curry

Ingredients:-

1 lb chicken

2 cinnamon sticks

2 Bayleaves

3-4 cloves

2 whole cardamom

2 tsp coriander powder

1 tsp turmeric powder

2 tsp crushed pepper

2 tsp cumin seeds

2 tsp cumin powder

Few curry leaves

chopped coriander

2 tsp ginger garlic paste

3 green chillies

1 tsp mustard

2-3 tsp oil

1 Big onion

1 tsp red chilli powder

salt to taste

1 Big tomatoes

Method:-

Heat the oil in a pan.Add mustard seeds, when it pops add cumin seeds and add cardamom,cloves,cinnamon, bay leaves and the onions, salt and fry till onions are light brown.

Now add turmeric, ginger garlic paste curry leaves, and green chilli.Add tomatoes and mix well.Now, add the chilli powder, coriander powder and cumin powder mix well.Cook for 10 min in a medium flame till the tomatoes are cooked well.When the oil oozes out, add the chicken to the frying pan and mix well.Cover and cook over a low fair for 5 min ..Then add 1/2 cup water and mix well.Cover and cook over a low-medium heat for 10-15 minutes or until the chicken is fully cooked.Add the ground pepper into the mixture and mix well.

Serve hot with chapati, Dosa or any Rice varieties..

pappu pulusu(Pappu charu ,Dal soup)

Ingredients:-

1 ½ cup toor dal
1 small onion
1 big tomato
3 green chillies,
red chilli powder to taste
½ tsp turmeric powder
salt to taste
3 tbsp lemon juice

For Poppu:-

1 tsp urad dal
1 tsp cumin seeds/jeera
1 tsp mustard seeds

2-3 dried red chillies
1 garlic clove,
few curry leaves
1 tsp of oil
chopped coriander to garnish.

Method:-

Wash and soak the dal for about 20 mins . Boil it in a pressure cooker for 3-4 whistles and let it cool completely.When it cool completely then add lemon juice, mix it properly.

heat oil in pan , add jeera and mustards let them pop add garlic, dry red chillies and green chillies,Urad dal Fry few seconds, add onions and chopped tomato and turmeric powder andcurry leaves, mix, covered, cook for 5 minutes on low heat. Then add above lemon mixed moongdal to above tempering, add salt, mix well add 1 cup water, bring to a boilfor 3-4 Mints, turn off the heat and garnish with chopped coriander leaves.

Serve hot with rice.

Chilli Prawn Fry(Royyala Vepudu)

Ingredients:-

1 Lb Prawn(Shelled)

1 egg
Garam masala 1 Tbs
Salt to taste
Corn flour 2 Tbs
garlic ginger paste 1Tbs
Oil for deep fry

Method:-

Tack prawn and add salt,Garam masala,garlic ginger paste,,corn flour and add egg...Mix well...Its come smooth batter dip prawn.

Heat oil and make pakodas..This pakodas are used instead of using fresh Prawn in most of the chiness dishes.

Ingredients for frying:-

oil 2 tbs
green chilli 4-5
Cumin seeds 1 tsp.

Urad dal 1 Tbs
Garlic chopped 1 tbs
Ginger chopped 1 tbs
curry leaves 10-12
Salt to taste
Onions chopped 1

Chilli and garlic sauce 1 tbs
Soya sauce 1/2 Tbs
Water 3 Tbs
Coriander leaves.

Method:-

Tack a oil in a pan add Cumin seeds and Urad dal and garlic,ginger,green chilli stir fry on high fire for a minute,Then add chilli sauce and soya sauce and vineger and add water then add all ingredients stir fry for a min lastly add Fryed prawns and fry on high fire till dry.Last garnish with coriander leaves..

Tomoto karam dosa

Ingredients:-

Tomotos - 3

Onions - 1

Red Chilli s - 4-5

Garlic - 3

Salt to taste

Dosa Batter for Dosas..

Method:-

Raw grind all the ingredients together..

Take a ladleful of batter and spread out a thin dosa on a hot Dosa pan. Sprinkle oil or ghee on the top. Take a spoon of the spicy masala and spread over the dosa.Once done....Tack dosa from Pan...

Serve hot!

Mirchi bajji

Ingredients:-

10 Long Green Chillies
2 cups Gram flour
1 Tbs Rice flour
1/4 Tbs Baking soda
1/2 Tbs Ajwan(vaamu)
Salt to taste
Oil for frying

For Filling:-

2 Tbs Tamarind Paste
Salt to taste
1/2 Tbs Ajwan(vaamu)
2 Tbs Gram flour

For Serving:-

1 medium sized onion finely chopped
1/2 Lemon

Method:-

Take the Green chillies,wash them,slit them and remove the seeds inside them...

2 Tbs Tamarind Paste,Salt to taste,1/2 Tbs Ajwan(vaamu),2 Tbs Gram flour and make a paste adding Little water..

Stuff this mixture inside the slit green chillies...

Take Gram flour,add salt and soda to it and make a batter which is not very watery as well as thick.

Heat oil for frying.Take each chilli,dip it in the batter and drop it immediately into the oil.Fry all the them and spread on a paper towel.

Now make a slit on these bajjis and fill them with cut onions.Pour Lemon juice over them before eating!!

Upma

Ingredients:-

1 cup Rava / Sooji

1 inch Ginger chopped

1 chopped Onion

3 Green Chillies

1 TbsMustard Seeds

1 Tbs Urad Daal

1 Tbs Channa Daal

2Tbs peanuts

Salt to taste

2 Tbs Oil

Few curry leaves

Finely chopped corianderleaves

Method:-

Heat oil and add mustard, urad dal ,chan dal,peanuts ...When mustard starts popping and dals turns slightly brownish, add curry leaves and Add onion, ginger and green chilies. Sauté for 2-3 minutes. Now add sooji(rava) and fry on a low flame for around4-5mins. mix well.

In a separate bowl heat 2 1/4 cups of water and add salt. When it starts boiling, transfer it to the rava mixture. Cover and cook (Low Fair)till all water is absorbed. Mix well.

Garnished with coriander leaves.

Serve hot ...

Chicken curry(Kodi Kura)

Ingredients:-( For Marination)

2 lb small size chicken pieces

1/2 Tbs turmeric powder

1 Tbs ginger garlic paste

red chilli powder to taste

4Tbs curd

Salt to taste

Make a paste:-

7-8 cashewnuts

1 Tbsbsp coriander seeds

1Tbs gasagasaalu(Poppy seeds )

2 elachi (green cardamom)

4 lavanga (cloves)

2" dalchini (cinnamon)

For curry: -

3 Tbs oil

2 medium size finely chopped onions

2 Tomotos finely chopped onions

few curry leaves

1/3 cup of water

Salt to taste

1Tbs ginger garlic paste

Method:-

Clean and wash the chicken pieces. Marinade the chicken pieces with all the above marinated ingredients, kept aside for 30minutes.

cashewnuts,coriander seeds,Poppy seeds,green cardamom,cloves,cinnamon and make a paste adding some water.

Heat 3 Tbs of oil in a vessel.Now add the onions and fry till brown.Add ginger garlic paste and chicken and tomotos and fry for 3-4 minutes.Now add the paste and salt and mix well.Cover and cook (low fair) till oil seperates.Now add 2 cups of water and cook till done.

Garnish with chopped coriander leaves.

Serve hot with white rice or chapathis.

Puri Curry(Potato curry)

Ingredients:-

2-3 potatoes

1 large onion

5 green chillies

Few curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp Chanadal
1/2 tsp urad dal
1/4 tsp turmeric
1 tsp besan flour
Salt to taste
coriander leaves

Method:-

Peel potatoes and cut into small cubes.Heat oil in a pan and add chanadal, urad dal, mustard and cumin seeds and they start splutter add curry leaves, turmeric, green chillies and onions.Now add potatoes, salt and 1-2 cups of water and boil until potatoes are cooked. Take besan flour in a small bowl add few water, mix well and add it to curry (before removing from heat)..

Add coriander leaves and remove from heat.

Serve with puri.

Puri

Ingredients:-

Wheat flour - 3 cups
Water - 1 cup
Salt - 1/2 spoon(or to taste)
Oil - As required to deep fry the poori

Method:-

Mix flour, oil (1 tbs) and salt in a bowl. Make dough by adding water to it. Make the dough a bit stiff so that it could be rolled easily. keep it aside for 15-20 minutes. Roll small pieces of dough about small ball. Roll the dough pieces into 3-inch diameter circle.

Deep-fry it in vegetable oil. Puris should puff up. Remove the excess oil using a paper towel ..

serve hot with curry...

Bread pakodas (Bread Bajji)

Ingredients:-

4 slices of white bread
1 cup gram flour (besan)
1 tablespoon rice flour
salt to taste
1 teaspoon cumin seeds (jeera)
2 finely chopped green chilies
1/2 cup tablespoons of water
Oil to fry

Method:-

Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts. Mix all the dry ingredients together: Gram flour (besan), rice flour, cumin seeds, and salt. Rice flour adds to the crispness.Add the water slowly to make a smooth batter. Next, add the green chilies . Mix well.

Heat the oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the bread slices in the batter one at a time and slowley drop into the frying pan.Fry the pakodas in small batches. The pakodas will take about 3 to4 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden-brown.

The crispy, delicious pakodas are ready to serve.

Aloo & Egg Kurma (Potato &Egg Kurma)

Ingredients:-

Eggs 4(boiled and cut 3 pieces with knife)

Potato 2 large(boiled and cubed)
Tomato 1
Onion 1 large
Green Chillies 3
Salt to taste
10-12 fresh curry leaves
1 tsp ginger-garlic paste
Pinch of turmeric pwd
Red chilli pwd to taste
coriander leaves
2Tbsp oil

For Masala:-

cashew nuts 8-10

Cloves 4
Cinnamon 1 inch stick
1 Tbs coriander seeds

1 Tbsp poppy seeds
2 tbsps grated fresh coconut.
(Grind the masala into paste in a mixe.)

Method:-

Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and cook till onions turns light brownish and add ginger garlic paste and add the tomatoes and add masala paste and fry 2 mins in medium fire....and add cubed potatoes and chilli pwd, turmeric pwd and salt and add 1/2 cup of water. Mix well and cook for 4 mins.....Know add egg pieces mix well and 1/2 cups of water...mix well and covered...cook for 15 mins in medium fire...Garnish with fresh coriander leaves...

Serve with rotis or Puris or any flavored rice.

Fish Biryani

Ingredients:-

1 cup oil

3 cup Basmati rice

1 tsp chilli pdr

4tbsp biryani masala

1 cup curd

2 stick Daalchini (cinnamon)

8 cloves

4 Cardamom - grounded

2 Bay Leaves

1 number fried onion

1 tbsp ginger garlic paste

4 green chilli

1/2 tsp cumonseeds

1 bunch mint

1 bunch Coriander Leaves

1 Lb Fish

1/2 Tbs turmeric powder

Salt to taste
Limon Juice 4 Tbs

Method:-

Soak the rice in water for 20 minutes. In a vessel,Boil water add oil3 tbs and 1 bay leaves and 3 cloves and 1 stick cinnamon.After boiling water add soaked basmati rice and add salt and boil till 80% cooked,Stain water and keep aside.

Marinate the fish with Red chilli Pwr and turmeric powder and salt and 1 Tbs oil and 2Tbs Lime Juice And 1 1/2 Tbs Biryani masala...And Mix well.. and "marinating" for 30 minutes in a dish.Keep aside.

Heat oil in a pan.and Fry the marinated fish in low heat ....Fish till 75 % done .. Remove from heat and set aside. .

That pan only add curd and add cumonseeds and 1 bay leaves and 5 cloves and 1 stick cinnamon and 4 Cardamom and green chillis and biryani masala and mint and Coriander Leaves and fried oninon and cook low heat 5 mints ...

Know 1/2 masala add to Fried fish and marinate...

Know remaing masala to and 1/2 cup water mix and add hot rice...and arrange layers top with fried fish and remening Lime juice and let it cook for Lower flame 15 minutes...mix well and Take out Fish biryani.....

serve hot with a raita or your Choice..

CHILLI PANEER

Ingredients:-

1Lb Paneer
Salt to taste
1 egg (optional)
pepper 1/2 Tbs
Salt to taste
garlic ginger paste 1Tbs
Oil for deep fry
corn flour2 Tbs

Method:-

Cut the paner into cubes. Tack Paneer and add salt,pepper,garlic ginger paste,corn flour and add egg...Mix well...Its come smooth batter dip Paneer.

Heat oil in a pan and fry the paneer pieces caoted with mixture till golden color.

Ingredients for frying:-

oil 1 tbs
green chilli 4-5
Cumin seeds 1 tsp.
Garlic chopped 1 tbs
Ginger chopped 1 tbs
curry leaves 10-12
Ajinomoto 1/4 tbs
Salt taste
Suger a pinch
Onions chopped 3Tbs.
Chilli and garlic sauce 1 tbs
Soya sauce 1/2 Tbs
Vinegar Few Drops
Water 3 Tbs
Coriander leaves.

Method:-

Tack a oil in a pan add Cumin seeds and garlic,ginger.green chilli stir fry on high fire for a minute,Then add chilli sauce and soya sauce and vineger and add water then add all ingredients stir fry for a min lastly add paneer and fry on high fire till dry.Last garnish with coriander leaves..

Vermicilli Upma (Semiya Upma)

Ingredients:-

Vermicelli/Semiya -1 cup
Ghee - 1 Tbs

Onion - 1 (chopped)

tomato 2 (chopped)
oil - 2 Tbs

Mustard Seeds - 1 Tbs

Urud Dal - 1 Tbs

Curry leaves - 10

Green Chillis - 3

Cuminseeds-1/2Tbs

Salt to taste
Water - 1 1/4 cup

Turmeric powder - 1/2 Tbs

coriander leaves (optional)

Method :-

Heat a pan and add 1tbs of ghee..Add semiya and fry them for sometime...and Remove it from the pan and keep aside..

Heat oil in a cooking vessel, add the mustard seeds and let them splutter.Add cumin seeds and urad and channa dhal and fry them till brown. add the curry leaves, green chillis and onion and Add the chopped tomatoes and cook them medium heat for 4 mts. Add salt to taste.. Also add turmeric powder and mix them well.Once the water comes to a boil, add the fried semiya and reduce heat to low....Cover with a lid and cook for 5-7 minutes or until all the water dries out.Once Semiya is cooked transfer them to a bowl and add coriander leaves and serve hot.

Filter coffee

Ingredients:-

2.5 teaspoons of coffee powder

3/4 of a cup of water

Milk

Sugar to taste

Method:-

A filter is a two-storeyed vessel in which the top vessel has tiny holes drilled into its base. The method of operation is very simple actually. The coffee powder is put in top vessel , covered with plunger and enough boiling water to fill the upper chamber is poured in and then closed with the lid. The coffee decoction drips and collects in the lower chamber. This takes 20 mins to 30mins. This decoction is very thick and strong.

Add the decoction to the freshly boiled milk along with sugar. ...Your filter coffee is ready..

Mango Chutney (Mamidikaya Pachadi)

Ingredients:-

1 raw(green) mango

8 - 10 Red chillis

1/2 Tbs cumin seeds

1/2 Tbs

1 garlic clove

1 Tbs Coriander seeds

1 Tbs mustard seeds

salt to taste

a pinch asafoetida

1 1/2 Tbs oil

8-10 fresh curry leaves
3/4 Tbs gram dal (Minapappu)

Method:-

Heat 1/2 Tbs of oil in a pan and add Red chilli..Fry 1 mins then add cuminseeds and coriander seeds fry few seconds...Then remove form pan...

Chop mango into 1/2 inch cubes. In a food processor add garlic, mango pieces, salt, red chillis, and run the chopper under pulse for 15-20 seconds.Take the chutney in a bowl keep aside.Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the gram dal and let it brown. Add the curry leaves and Turn off heat and add the asafoetida and pour immediately to the mango pachadi and mix well..

Serve with hot steamed rice and ghee. You can also serve with dosas and idlis..