BENDAKAYA VEPUDU KURA-FRIED BHINDI TOMATO CURRY

INGREDIENTS:

1. Frozen bhindi/okra-1 pack
2. Roma tomatoes medium chopped-2
3. Chopped onion-fist full
4. Cilantro leaves-2 tbs
5. Roasted sesame seed powder-2 ts
6. Red chili powder-1 ts
7. Salt-to taste
8. Sabji masala-1/2 ts
9. Garam masala-1/2 ts
10. Oil
11. Cumin musatrd-1 ts
12. Peanuts-3tbs
13. curry leaves-3
14. Ginger garlic paste-1/2 ts

ANDHRA RUCHULU-BHINDI TOMATO CURRY

ANDHRA RUCHULU-BHINDI TOMATO CURRY

 

METHOD:

1. Deep fry bhindi set on a paper towel to absorb excess oil
2. Mean while heat oil in a wok add seeds,peanuts and let the splutter
3. Now add curry leaves ginger garlic paste onion and fry till golden brown
4.  Add tomatoes masalas  salt,turmeric and cook till tomato turns soft
5. Finally add fried okra,cilantro and mix
6. Cook for 2 more minutes and serve hot
7. enjoy with rice or roti

BREAKFAST THALI

Bottle guard paratha/Sorakaya paratha
Thota kura pappu
Chole curry

1.INGREDIENTS FOR BOTTLE GUARD PARATHA/SORAKAYA PARATHA:

1. Wheat flour-1 1/2 cup
2. Chick pea flour-1 1/2 tbs
3. Green chilis finely chopped-1 tbs
4. Grated bottle guard (peal skin and just grate the outer harder part-3 tbs
5. Grated carrot-1 tbs
6. Cumin-1/2 ts
7. Roasted sesame seeds-2 tbs
8.  Ginger garlic paste-1/2 ts
9. Salt-to taste
10. Finely chopped coriander leaves-2 ts
11. Ghee-2 ts
12. Oil

METHOD:

• Mix all the ingredients in a bowl mix with hands properly now add required amount of water and make soft dough close lid and set a side for 30 minutes
• Roll the whole dough apply some oil and sprinkle some flour roll like a mat and cut into small dough portions and press you can see the dough like a disc
• Roll each disc into paratha and fry both sides on tawa with little oil
• repeat the same process for remaining discs
• Soft and layered parathas are ready to serve

2.AMARANTHUS DAL/THOTAKURA PAPPU INGREDIENTS:

1. Tuvar dal-1 and 1/2 cup
2. Chopped amaranthus leaves-4 cups
3. Chopped onions-1/4th cup
4. Finely chopped green chilis-1 tbs
5. Tamarind flakes-1 tbs
6. Red chili powder-1/4th ts
7. Salt-to taste
8. Ghee-1 tbs
9. Dry chilis- chopped-4
10. Curry leaves-1 tbs
11. Cumin mustard-1 ts

ANDHRA RUCHULU-BREAKFAST THALI

METHOD:

• Pressure cook dal ,leaves,chilis,onion,turmeric,tamarind and some water close lid and cook for till done cool and open lid
• Heat ghee in a pan add cumin mustard curry leaves fry well add  dry chilis curry leaves and immediately add to the dal mix and serve

3.QUICK CHOLE CURRY:

INGREDIENTS:

1. Garbanzo beans can-1
2. Chopped onion-1/2 cup
3. chopped Roma tomatoes-1/2 cup
4. Ginger garlic paste-1/4th ts
5. Chole masala powder-1/2 ts
6. Sabji masala-1/8th ts
7. Red chili powder-1/8th ts
8. Chopped cilantro-2 tbs
9. Tamarind paste-1 tbs
10. Salt-to taste
11. Oil-2 tbs
12. Cumin mustard-1ts
13. Curry leaves-3 chopped

METHOD:

• Open the can wash beans and strain
• Heat oil in a pan add cumin and mustard let them splutter
• Add curry leaves onions and ginger garlic paste
• Fry till onion turns pink
• Add tomatoes  tamarind paste and cook till soft
• Finally add masalas,beans cilantro and serve hot

GONGURA ROTI PACHADI(-GRANDMAS RECIPE

I am very happy to share this recipe,my mom learned this recipe from her grand mother which is really delicious specially served with chapathi and jowari roti,Gongura is also called as puntukura in telangana we call it as puntukura roti chutney.

INGREDIENTS:

1. Gongura/puntu kura
2. Green chilis
3. Pearl onions
4. Whole dhaniya/Coriander seeds-1 tbs
5. Garlic pods chopped-2 big
6. Roasted methi cumin powder
7. Salt
8. Oil-2 ts



ANDHRA RUCHULU-GONGURA ROTI PACHADI(PUNTUKURA CHUTNEY)

METHOD:

1. Wash gongura leaves and put this leaves in a pan add chilis onion cook till chilis gets cooked
2. Cool this mixture pick the onions and chilis set a side
3. Now first blend whole dhaniya, cumin and crush,then add garlic pods  chilis methi powder and salt then make to fine paste
4. Finally add cooked leaves and run the blender in pulse mode
5. take this pickle to the container and ix the pearl onions and serve hot
6. Usually we will not make any seasoning to this pachadi

HAPPY INDEPENDENCE DAY

RICE FLOUR AND DAL MURUKU

INGREDIENTS:

1. Rice flour-4 cups
2. Roasted chenadal powder-1 cup
3. Moondal-3 tbs
4. Urad dal-3 tbs
5. Hing-2 pinches
6. Cumin -1 ts
7. Sesame seeds-1/2 cup
8. Salt-to taste
9. Hot oil-1 cup
10. Oil-for deep frying

ANDHRA RUCHULU-MURUKU

PREPARATION :

1. Make  dals in a blender to fine powder add water and make fine paste
2. In a mixing bowl add all the flours,dal paste ,hing,sesame seeds, cumin salt,hot oil required amount of water and make soft dough
3. Make into portions ,take each portion and put into a muruku maker and press in hot oil
4. Fry both sides in hot oil

TAWA RICE

INGREDIENTS:

1. Sona massorie rice-4 cups
2. Medium size green bell pepper-chopped
3. Finely chopped onion-3tbs
4. Finely chopped tomato-1 big size
5. Frozen  veggies blanched-1 cup
6. Finely chopped green chilis-1 tbs
7. Pav bhaji masala-1 ts
8. Garam masala-1 ts
9. crushed pepper corns-1/8th ts
10. Roasted dhaniya powder-1/2 ts
11. Turmeric-1/8th spoon
12. Salt-to taste
13. Coriander leaves-3 tbs
14. Ghee-1tbs
15. oil-2ts

ANDHRA RUCHULU-TAWA RICE

PREPARATIONS:

1. Cook rice cool and mix well to separate the grains
2. Cook frozen veggies till it becomes soft,strain water and set a side
3. here I choose mixed veggies pack carrots peas beans and sweet corn

METHOD:

1. Heat ghee and oil in a wok add chilis, ginger garlic paste  fry well
2. Add onions cook till it turns translucent 
3.  add bell pepper pieces and tomato pieces cook till soft
4. Add cooked mixed veggies and fry for few minutes
5. Add masala powders ,pepper powder salt and mix well
6. Finally add cooked rice and coriander leaves mix and serve hot

ANDHRA THALI

1. .Chinese spinach dal/బచ్చలి కూర  పప్పు ingredients :

• Chinese spinach chopped-3cups
• Chopped onion-2tbs
• Moongdal-1/2 cup
• Tuvardal-1/2 cup
• Green chili paste
• Salt
• Tamarind-small lemon size
• Turmeric-1/8th spoon
• Whole garlic pods-4
• Hing-pinch
• Ghee-1tbs
• Cumin mustard-1 ts

ANDHRARUCHULU- ANDHRA THALI

METHOD:

• Pressure cook Eaves,onion,turmeric,dals,chili paste,little oil ,tamarind flakes required amount of water cover it with steel plate and close lid of the pressure cooker and cook till done
• When pressure is down open the lid add salt and mix well
• Heat ghee in a pan add cumin mustard hing curry leaves and garlic fry till garlic turns light brown
• immediately add to the cooked dal mix and serve

2.Muli fry/ముల్లంగి fry ingredients:

1. Its similar to red radish fry I used white radish for this recipe.
2. please check the recipe of  red radish fry

3.Karela curry/కాకరికాయ కూర ingrediets:

1. Whole karela-3
2. Chopped onion-  3tbs
3. Vathal puli kulambu powder-1 ts
4. Red chili powder-1/2 ts
5. Turmeric-1/8th spoon
6. Jaggery-1ts
7. Salt
8. Oil-2 tbs
9. Cumin mustard-1 ts
10. Tamarind paste-2 TS

PREPARATIONS:

• Peal the ski of karela wash and chop into circles,remove seeds from each circle now the karela looks like a ring.To this karela rings add turmeric ad little salt and cook in microwave till done
• Now strain the rings and set a side

METHOD:

1. Heat oil in a pan add seasoning ,once the crackle add onion and fry till light brown add all the powders and tamarind paste salt
2. Cook till oil separates now add cooked karela rings and cook for 10 minutes and serve

KARUVEPAKU KOBBARI PACHADI-COCONUT CURRYLEAF PICKLE

INGREDIENTS:

1. Curry leaves-fist full
2. Raw coconut chopped-1 cup
3. Green chilis-3 medium size
4. garlic pods-2
5. Salt-to taste
6. Lime juice-2ts
7. Oil-1 ts

ANDHRA RUCHULU-KARUVEPAKU KOBBARI PACHADI

METHOD:

1. Roast curry leaves and chopped chilis with 1 ts oil
2. Now combine all ingredients in a jar and blend till done
3. Enjoy with roti or steamed rice

HAPPY RAKSHABANDHAN-RAKHI WISHES WITH RICE KHEER

Rakhi  strengthens the bond between a brother and a sister. On this occasion I mad a very simple delicious and quick making rice kheer.The recipe in detailed as follows

INGREDIENTS:

1. Basmathi rice-3 tbs
2. Whole organic milk-4 cups
3. condensed milk-2tbs
4. Pistachios grated-2tbs
5. Blanched almonds -10
6. Cashews -10

ANDHRA RUCHULU-RICE KHEER

ANDHRA RUCHULU-RICE KHEER

PREPARATIONS:

1. Soak basmathi rice in water for 20 minutes
2. Blanch almonds peal the skin and grate finely
3. Blend cashews to fine powder

METHOD:

1. In a deep pan add milk and boil now add rice cook on low medium flame till rice is cooked
2. Now add the condensed milk and cashew powder cook for 5 minutes

add pistachios and almonds and serve hot or chilled