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..

EGG OMELETTE

Ingredients :-

1/2Tbs Chilli Powder
1/2Tbs coriander pdr
4 Eggs
1/2 TbsGinger Garlic paste
2 to 3 Green Chillies(finely chopped)
2to 3Tbs to Oil
1 Onions(finely chopped)
salt to taste
1/4 Tbs Turmeric
Coriander leaves


Method:-

Take the eggs, onions, green chillies, ginger garlic paste, dhanya powder, salt, chilli powder ,coriander leaves and mix them well. Now take a pan add some oil let it get heated and then add the above mixture .Cook over low heat till mixture is firm and flip it and fry the other side.


Serve hot with bread or Rice with dal..

Egg masala curry

Ingredients :-

6 boiled eggs (make cuts in between the eggs with knife)
Onions -2
Tamotos-2
Green chililes 4
Curry leaves 10 to 12
Salt to taste
Red chili powder to taste
Turmeric Powder 1/4 Tbs
Gingar & Garlic paste 2 Tbs
oil 3 tb sp
water 2 cups

Make A Paste:-

Poppy seeds 2 tbs
Cloves 6
Cardamom (elaichi) - 3
Small cinanmon stick 1
Coriander seeds - 3tb sp
Fresh Coconut powder 5 Tbs

Method:-

Heat oil in a cooking pan, add the crushed onions and Green chilis and curry leaves and fry till brown And add gingar & garlic paste and fry few mins..Then add chopped tomotos...fry 1 mins..Add the masala paste...cook on high heat for 2-3mts .Then add eggs and salt, Turmeric Powder,red chilli powder and mix well .Then Reduce to medium heat..and add 2 cups of water, cover and cook in low flame till you get the required gravy consistency.Garnish with chopped coriander leaves.

Serve this hot rice or rotis and any flavored rice

Taro root curry(Chaamagadda pulusu)

Ingredients:-

1/2 kg Taro root/Chaamagadda

1 lemon size tamarind

2 tomatoes

2 onions

1-2 Tbs red chilli powder (adjust to taste)

1/2 Tbs turmeric

1 Tbs mustard

1 Tbs cumin seeds

Few curry leaves

2 tbsp Oil

Coriander to garnish

Method:-

Boil the taro root in water for 15 minutes and then peel off the skin, cut them into bite size pieces and keep aside. Soak tamarind for some time and extract the juice by separating the pulp, keep aside.

Heat oil in a pan Add mustard seeds, when it splutters add cuminseeds and curry leaves..now add chopped onion and fry it till golden brown..Add chopped tomatoes and some salt.Now add the peeled taro-roots,tamarind juice, add 2 cups of water (or the liquid consistency you like) and keep it to boil for another 15 minutes. When the pulusu becomes bit thick garnish with coriander leaves. Chamagadda Pulusu goes really well with white rice.

Cabbage Tomoto curry

Ingredients:-

Cabbage (medium size) -1

Mustard seeds - 1 Tbs

Cumonseeds-1/2Tbs

Salt - to taste

Turmeric - 1/4 Tbs

Green Chillies - 2

Curry leaves - 10

Chilli powder - 1/2tbsp

Ginger-2 pieces

Tamotos-2

Onion-1.

Method:-

Heat oil in a pan. add mustard seeds. Once they start sputtering, add the cumin seeds and curry leaves and green chilis and Roast for a few seconds and chopped onion pieces.till chopped onion pieces turn light brown ..Now add chopped tamotos and chopped cabbage..and tumeric powder and salt..now mix well and Sprinkle a little water. Cover the pan and steam-cook Cook on mediuam heat . cook it till it is as soft as you like it.Now add redchilli and ginger paste..and mix well...cook for 2-3 mins on low heat. Garnish with coriander leaves .

serve it with chapatis or rice

Peanut Laddu(Verusengapappu Laddu)

Ingredients:-

1 cup groundnuts/peanuts

3/4 cup jaggery

ghee

1/4 tsp Cardamom powder

Method:-

A few drops of oil on 1 cup peanuts and roast them in a pan on medium heat till light brown.Remove from pan.Cool and rub with hands to remove the brown layer from peanuts.Mix powdered jaggery to peanuts and grind in a blender and add 3tspn of ghee and cardamom powder and mix well and shape into small balls.

Maamidikaya pulihora (Mango Rice)

Ingredients:-

1 cup raw rice

½ cups grated mango

Curry leaves 10 -12

1/2 Tbs Turmeric Powder

1 Tbs Mustard seeds

1 Red Chillie

1 Tbs Chana Daal

4 Tbs raw Peanuts

1 Tbs urad dal

3 green chillis

Salt to taste

Coriander Leaves for garnish

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. Then add red chillie, curry leaves, peanuts,chana dal.urad dal and green chillies and fry them for 1-2 mins...add the turmeric powder and salt and Mix well and lastly add the grated raw mango and Mix well and leave it on medium high for about 2 mins ...Mix this with rice and Mango rice is ready within minutes...Garnish with coriander leaves ....