Kobbari Pappu Charu (Coconut Milk Rasam)

Ingredients:

Coconut Milk - 2cups
Cooked toor dal -1cup(Make it to paste)
Tamarind Juice -2cups (Made from 1/2 lime size tamarind)
Turmeric-1/4tsp.
Methi(Fenugreek) seeds - 1tsp
Cumin seeds - 1tsp.
Black pepper corns-1tsp
Dry red chillies - 2-3
Asafoetida (Hing)-2 pinches
Salt-1/4tsp. or as per taste
Oil- 1tsp(for roasting spices)

For Seasoning:

Dry chilli pieces - few
Mustard seeds- 1tsp
Cumin seeds -1/2 tsp
Asafoetida (Hing)- 1pinch
Curry leaves - Few
Oil or Ghee - 1tsp

Method:

Heat 1tsp. of oil in small pan, roast methi seeds, cumin, dry peppers and black peppers and add hing at end. Let it cool, grind into powder and set aside.
Mix coconut milk, tamarind juice, turmeric, salt, dal paste and above spice powder in a pot, cook until it comes to boiling. Heat 1tsp. oil or ghee, add dry chillies, mustard seeds, cumin seeds, hing and curry leaves and add to above rasam. Serve hot with Rice, or drink as a soup.

Stuffed Tindora (Gutthi Donda kaya) Curry-Various Recipes

Variety#3

Variety#2

Ingredients:


Tindora(Donda Kayalu)-2lb
Large Onion-1
dry or Fresh coconut- 2tsp.
Garlic cloves -2-3
Ginger-2 inch piece
Coriander seeds-2tsp.
Cumin seeds - 2tsp.
Red pepper powder -3/4 - 1tsp
Turmeric - 1/2 tsp.
Salt-1/2 esp. or as per taste
Jaggery or brown sugar -1Tbsp.
Tamarind pulp - 1-2 tsp in 1/4 cup water

For Seasoning:

Dry red chilli pieces
Mustard seeds - 1tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - few
Oil-2-3 Tbsp.

Method:

Boil Tindora (Donda kayalu) in water until half way cooked, and let them cool, and slice each tindora half way for stuffing and set aside. Take Onion, cumin seeds, coriander seeds, garlic, ginger, coconut, red pepper powder, half the salt, turmeric, and half the joggery and grind into a paste. Take the half way sliced ea. tindora, and stuff the above masala paste and set aside.
Heat oil in pan, add dry chilli pieces, mustard seeds, cumin seeds and curry leaves when they splatter, place all the stuffed tindoras and sprinkle remainig salt, and cook for 8-10 minutes or until done. Add whatever remaining masala paste and saute on medium high heat, for 3-4 minutes or until nice aroma comes and masala and tindora turns light brown. Add tamarind juice and remaining joggery and cook for 3-5 minutes more or until becomes thick gravy. Serve hot with Rice or Roti.


Variety #2

Ingredients:

Tindora (Donda kayalu)-1 lb.
Coriander seeds-1Tbsp
Red chillies -3
Chana dal-3Tbsp
Urad dal-1Tbsp
Sesame seeds-1Tbsp
Peanuts -1/4 cup
Oil-3Tbsp
Mustard seed-1tsp
Curry leaves-few
Ghee-1Tbsp
Salt-1tsp or as per taste

Method:

Slit ea.Tindora 3/4 way with knife and shallow fry in 2Tbsp of oil for 10-12 minutes, or roast them in oven for 20 - 25 minutes and set aside, let them cool. Dry roast peanuts, chana dal, urad dal, coriander seeds, red chillies and sesame seeds and, grind into a powder, and add half the salt and ghee into this powder. Take each tindora and stuff the above masala. Heat 1 Tbsp of oil in a pan, add mustard seeds and curry leaves, when they splatter, place these stuffed tindoras, and sprinkle remaining salt and saute for 6-8 minutes or until done. Serve hot with rice.

Variety#3

Ingredients:

Tindora(Donda Kayalu)-1lb
Diced Onions-2 cups
Cumin Seeds-1tsp
Red pepper powder-1tsp
Salt-1tsp or as per taste
Oil -3Tbsp

Method:

Slit ea.Tindora 3/4 way with knife and shallow fry in 2Tbsp of oil for 10-12 minutes, or roast them in oven for 20 - 25 minutes and set aside, let them cool. Grind onions, cumin seeds, red pepper powder and little salt into a paste. Take each tindora stuff this onion masala paste and set aside. Once all the tindoras finished stuffing, heat oil in a pan place these stuffed tindoras, sprinkle remaining salt and saute on medium heat while covering, let them cook until all the onion masala looses the raw taste. Add remaining onion masala also, and increase the heat to medium high and saute until tindoras and onion masala turns little brown. Serve hot with Rice.

Mixed Fruit Punch

Ingredients:

Orange Juice - 48 oz
Pineapple Juice - 48 oz
Gingerale - 2 L
Concentrated Frozen limeade -1can
Sugar-1 cup or as per taste
Orange or Lime Sherbet- 3-4 scoops
Mango Pulp- 1can(Optional)

Method:

Mix all above ingredients in a punch bowl and serve chill.

Holiday Punch

Ingredients:

Pineapple juice - 46 oz.can
Cranberry juice - 1 pint
Lemon juice - 1cup
Sugar - 1cup
Gingerale - 2 quarts

Method:

Mix all above ingredients in a punch bowl and serve chill.

Mango Punch

Ingredients:

Mango pulp - 1 can
7 up or Sprite - 2L.
Sugar- 1/2 cup or as per taste
Vanilla ice cream - 1/4 gallon

Method:

Mix all above ingredients in a punch bowl, and serve chill.

Tea Punch

Ingredients:

Tea Bags - 12
Water -2 quarts
Sugar - 1cup
Ice cubes - 25
Frozen Lemonade - 6 0z.

Method:

Add tea bags to boiled water to make tea. Add sugar mix very well and let it cool. Add ice cubes and frozen lemonade, mix altogether serve chill.

Coffee Punch

Ingredients:

Chocolate ice cream - 1/4 gallon
Vanilla ice cream - 1/4 gallon
Milk - 1/2 gallon
Sugar -1cup
Boiling water-2cups
Instant coffee powder - 1 oz.

Method:

Mix sugar and coffee powder in 2cups boiling water and make a coffee syrup. Mix chocolate, vanilla ice creams in milk, until completely dissolves. Add coffee syrup and mix very well and serve chill.

Sita's Cauliflower curry

Ingredients:

Cauliflower florets - 2 cups
Garam masala -1/4 tsp.
Turmeric-1/4 tsp.
salt-1/4 tsp. or as per taste
Red pepper powder-1/2 tsp.
Cinnamon stick -1 inch piece
Cloves-4
Cardamom seeds - i pinch
Oil - 2-3 tsp.

Method:

Heat oil in pan, add cinnamon stick, cloves and cardamom and add cauliflower florets and mix well and cover the dish and cook for 3-4 minutes or until water comes out from the vegetable (Cauliflower florets should be still firm), remove the lid and add turmeric, salt and red pepper powder and saute on medium high heat , until florets turns light brown. Add garam masala powder and saute for 2-3 more minutes and serve hot with Rice or Roti.

Meera's baked cabbage Vada

Ingredients:

Shredded Cabbage -3 cups
Besan-1 1/2 cups
Water - 1/2 cup
Oil - 2/3 cup or less
Ginger paste-1/2 tsp.
Green Chilli paste - 1/2 tsp.
salt-1/2 tsp. or as per taste
Coriander powder-1tsp.
Asafoetida - 1pinch
Chopped coriander leaves(Cilantro) - 2Tbsp.

Method:

Mix shredded cabbage, besan, water, ginger and chilli paste,salt, coriander powder, asafoetida, cilantro and oil altogether in a bowl. Spread the mixture in greased baking dish( rectangular) evenly. Bake at 350 C for 45 minutes. After cools down cut into squares and serve as a snack.

Bhindi (Okra) Fry

Ingredients:

Cut Okra (Bhindi) - 3cups
Chopped onions - 1cup
Dry red chillies - 2
Urad dal-1tsp.
Mustard seeds-1tsp.
Cumin seeds-1/2 tsp.
Turmeric Powder-1/4 tsp.
Red pepper powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Salt- 1/4 tsp. or as per taste
Curry leaves - Few
Oil - 2Tbsp.

Method:

Place cut okra (Bhindi) in microwavable platter, and microwave for10-12 minutes, to avoid all the stickiness in okra, and they will be half cooked also.
Heat oil in pan, add urad dal, mustard seeds, red chilli pieces, cumin seeds and curry leaves, when they splatter add chopped onions and fry for 2-3 minutes. Add microwaved cut okra, salt and turmeric and saute for 8-10 minutes or until done on medium heat. At the end onions and okra should turn light brown. Add red pepper powder and cumin powder and saute for 2 more minutes. Serve hot with Rice.

Rava Punukulu

Ingredients:

All Purpose Flour (Maida) -1 cup
Sooji (Bombay Rava) - 1 cup
Rice Flour - 1 Cup
Yogurt - 2 Cups
Soaked Chana dal -1/3 Cup
Diced Onions - 1 Cup
Green chilli paste - 3/4 tsp.
Ginger paste - 3/4 tsp.
Cumin seeds-1/4 tsp.
Chopped curry leaves - 2Tbsp.
Salt - 3/4 tsp. or as per taste
Oil - For deep frying

Method:

Mix all above ingredients in large bowl, except oil. Add little water if needed to make a soft dough (Consistency like Vada dough). Heat oil in frying pan, drop small balls of dough few at a time in oil, and fry them until golden brown. Serve hot these punukulu with ketchup or chutney.

Stuffed Vankaya (Eggplant)-1

Ingredients:

Small eggplants -10
Large Onions-2
Red pepper powder-1tsp.
Cumin powder-1tsp.
Salt-1tsp.
Oil-3-4 Tbsp.
Cumin Seeds-1/2tsp.
Mustard seeds-1/2tsp.
Dry chillies-2
Curry Leaves-few

Method:

Dice onions into large pieces. Add red pepper powder, cumin powder and half the salt and grind into paste, and set aside. Remove the stalks of eggplants. Slice 3 slices starting from one end up to the other without separating the bottom end. Turn to the bottom end and slice in between the previous slices avoiding to split the other end. Place them in salted water to avoid bitterness and discoloration. Take out each eggplant from salt water squeeze the excessive water, and stuff with the onion paste. Stuff all the eggplants in same manner and set aside.
Heat oil in pan, add dry red chillies, mustard seeds, cumin seeds and curry leaves, when they splatter place stuffed eggplants, sprinkle remaining salt and cook on medium heat until done, while rotating each piece to cook evenly. At end each eggplant should be soft and all the Onion masala is golden brown. Serve hot with Rice.

Note: You can add 1-2 Tbsp. of Curry powder(Koora Podi) to the onion paste, mix well and stuff the eggplants cook in same manner. This will give little different taste.

Tindora (Donda Kaya) Fry

Ingredients:

Thinly Sliced (Rounds) Tindora-2 cups
Finely diced onion-1/2-3/4 cup
Dry chillies-1 or 2
Urad dal-1tsp.
Mustard seeds-1/2 tsp
Cumin seeds-1/2tsp.
Curry Leaves-Few
Turmeric-1/4 tsp.
Cumin Powder-1/4 tsp
Red pepper powder-1/4- 1/2 tsp.
Salt-1/2 tsp. or as per taste
Oil-2Tbsp.

Method:

Heat oil in pan, add dry red chillies, urad dal, Mustard seeds, cumin seeds, when they splatter, add curry leaves and diced tindora and saute for 12-15 minutes or until 3/4 th done on medium high heat. Add diced onions, salt and turmeric, saute for 5-7 minutes or until done. Add cumin powder, red pepper powder and saute 3-5 minutes more, until everything looks uniformly. Serve hot with Rice.

Note: You can microwave diced tindora for 10-12 minutes, to reduce cooking time.

Beerakaya (Turai), Peanut Curry

Ingredients:

Diced Beera Kaya(Turai)-2-3cups
Peanuts-2Tbsp.
Sesame seeds-1Tbsp.
Poppy seeds-1tsp.
Coriander seeds-1tsp.
Grated Coconut-2tsp.
Dry Red chilies-3
Salt-1/2tsp or as per taste
Curry Leaves- few
Oil-2sp.
Mustard seeds-1tsp.
Cumin Seeds-1tsp.

Method:

First dry roast peanuts, coriander seeds, dry chillies, sesame seeds and coconut until nice aroma comes. Let it cool, and grind into powder and set aside.
Heat oil in pan, add mustard seeds, cumin seeds and curry leaves. When they splatter add diced Beera kaya(Turai), salt and turmeric and saute for 10 minutes or until done. Add above powder and mix well and cook for 2-3 more minutes and serve hot with roti or rice.

Note: If you want more gravy like curry, cover the dish while cooking in low heat.

You Can make Bell peppers, Eggplants, Zucchini, Yellow squash Curry in same manner.

Eggplant (Vankaya) gravy curry

Ingredients:

For Gravy:

Sesame seeds- 2Tbsp.
Dry Red chillies-4
Peanuts- 3Tbsp.
Coriander seeds-1Tbsp.
Cumin seeds-1tsp.
Grated coconut-1Tbsp.
Poppy seeds-1 1/2 tsp.

Dry roast all above ingredients grind into a powder.

Medium size diced Eggplants- 3cups
Finely diced onions-1 cup
Cumin seeds-1tsp.
Oil-3Tbsp.
Curry leaves-Few
Chopped Cilantro(Coriander leaves)-2Tbsp.
Salt-1tsp. or as per taste
Turmeric-1/2tsp.
Red pepper powder-1/2tsp.

Method:

Heat oil in a pan, add cumin seeds and curry leaves and add diced onions, turmeric and saute for few minutes or onions are clear. Add diced eggplants and salt, mix everything together and cook for 10 minutes or until done. Add above masala powder and red pepper powder mix well and add 1/2 cup water and cook for 2-3 minutes and add chopped cilantro at the end. Serve hot with Rice.

Note: If you like to make dry curry, avoid adding water. Zucchini, Yellow squash,Beera kaya(Turai),Sora kaya(Lauki),Bell peppers can be prepared in same manner.

Sora Kaya (Lauki) with Chana dal Curry

Ingredients:

Diced Sora kaya (Lauki) -3cups (medium size pieces)
Soaked Chana dal - 3/4 cup
Diced onion- 1cup
Chopped Green chillies- 1Tbsp.
Coriander seeds-1Tbsp.
Garlic - 2-3 cloves
Chopped coriander leaves-1Tbsp.
Curry leaves -Few
Cumin seeds-1tsp.
Turmeric-1/2tsp.
Red chilli powder-1/2 tsp
Salt-3/4 tsp or as per taste
Oil-2Tbsp.

Method:

Roast coriander seeds and garlic, grind into powder and set aside. Heat oil in pan add chopped green chillies, curry leaves and diced onions, and saute until onions are tender. Add soaked chana dal, sora Kaya pieces, red chilli powder, turmeric and salt and mix well. Cover the dish and cook for 10-12 minutes or until dal and vegetable becomes soft on medium heat, while mixing occationally. Onces it cooks well, add coriander garlic powder and cilantro, mix well and cook for 2 minutes and serve hot with Rice or Roti.

Stuffed Bhindi (Okra)Curry (Different Recipes)

Variety #1

Ingredients:

Bhindi (Okra) -2lb.
Finely chopped onion-3/4 cup
Cumin powder-3Tbsp.
Coriander powder-3Tbsp.
Roasted peanuts-1/2 cup
Red chilli powder-2 tsp.
Turmeric-1/4 tsp.
Salt- 3/4 tsp or as per taste
Oil - 3Tbsp.
Mustard seeds-1tsp.
Cumin seeds-1tsp.
Dry red chillies-2
Curry leaves-Few

Preparation:

Cut the stems from each okra after washing. Slice each okra from top to 3/4 th way and set aside. Grind peanuts into course powder.
Place chopped onions, cumin powder, coriander powder, chilli powder, turmeric, peanut powder, and half the salt and mix all together in a bowl.
Stuff each okra with above mixture, and microwave for 10-12 minutes. Heat oil in frying pan, add mustard seeds, cumin seeds, red chillies, when they splatter, add curry leaves and place microwaved stuffed okra carefully and sprincle remaining salt. Saute slowly by using tongs on medium high heat until they turn little brown. Serve hot with Rice.


Variety #2

Ingredients:

Bhindi (Okra) - 2lb
Coriander power-2Tbsp
Finely diced onions-1/2cup
Saunf (Fennel seed) powder-1/2 Tbsp
Chilli powder-1/2 - 3/4tsp
Cumin powder-1Tbsp
Amchur -1tsp
Turmeric-1/4tsp
Salt-1tsp or as per taste
Cumin seeds-1tsp
Dry red chillies-2
Oil -3 - 4Tbsp

Method:

Mix coriander powder, cumin powder, saunf, chilli powder, diced onions, amchur, turmeric and half the salt in a bowl and set aside.Slit the okra and stuff the above masala mix in ea. okra and set aside. Heat oil in a pan add red chillies and cumin seeds, place above stuffed okra, sprinkle the remaining salt and cook for 12- 15 minutes or until done. While cooking the okra rotate them frequently as needed.

Note: You can microwave okra for 10 minutes, before placing them in pan. This way you can use little less oil.
You can make stuffed karela also in same manner.

Karela Masala Curry

Ingredients;

Karela (Chop into round pieces)-4 cups
Onion-1 Large ( grind into paste)
Cumin powder-1/2 tsp
Roasted Methi seed powder 1/2 tsp.
Coriander powder-1tsp
Tamarind pulp 1Tbsp.
Turmeric-1/2 tsp
Ginger, garlic paste-1tsp.
Sesame seed powder-2tsp
Salt-1tsp or as per taste
Red chilli powder-1/2 tsp.
Butter Milk-1cup
Oil -2Tbsp.
Cumin seeds-1/2 tsp.
Curry leaves-Few

Preparation:

Cook Karela pieces in buttermilk or in water for 5 minutes or until tender and set aside.

Heat oil in frying pan add cumin seeds, curry leaves, ginger garlic paste and saute for few seconds and add onion paste and saute until nice aroma arises. Add cumin powder, methi powder, coriander powder, red chilli powder and fry for few seconds, and add cooked karela pieces salt, tamarind pulp and turmeric. Saute for 4-5 mintutes all together, and add sesame seed powder at the end and serve hot with Rice.

Saritha's Stew Curry

Ingredients:

Sesame seeds-1tsp.
Khus khus-1 tsp.
Cinnamon-2-1 inch pieces
Cloves-5 (3+2)
Cardamom-1/4 tsp.
Coriander seeds-2 1/2tsp.
Whole Black Peppers-6-8

Keep 2 cloves, 1 inch piece of cinnamon stick and little cardamom set aside for seasoning.
Dry roast all the above remaining ingredients and grind into masala powder and set aside.

Vegetables-
Diced Potatoes-1/2 cup
Diced Carrots-1/2 cup
Cut beans- 1/2 cup
Peas-1/2 cup
Cauliflower florets-1/2 cup
Diced tomatoes-1/2 cup
Chopped onions-3/4 cup
Ginger garlic paste-2tsp.
Chopped Cilantro(Coriander leaves)-1Tbsp.
Chopped mint-1tsp
Green chillies-2-3
Bay leaves-2
Cumin seeds-1/2 tsp
Fresh grated coconut-2Tbsp.
Sour cream-1/2 cup
Salt -1tsp or as per taste
Red Chilli powder-1/2 tsp.
Oil-2Tbsp

Preparation:

Heat oil in 3 qt pot fry whole cinnamon stick, cloves, cardamom( which were kept aside at the beginning), cumin seeds, chopped mint and bay leaves. Add chopped onions, green chillies and saute until clear. Add ginger garlic paste fry for1 minute and add all the chopped vegetables except Cauliflower and Tomatoes. Cover the pot and cook for 8-10 minutes or until almost done. Add Cauliflower, tomatoes, salt and cook for 2 minutes add ground masala powder to the vegetables, and add turmeric, red chilli powder, coconut and sour cream. Mix everything very well and cook for 2-3 minutes more. Add chopped cilantro at the end, serve with Rice, Chapati or Puri.

Majjiga (Butter milk) Pulusu

Ingredients:

Chana dal-1Tbsp.
Moong dal-1tsp.
Rice-1tsp.
Coriander seeds-2 tsp.
Cumin seeds-1tsp.
Mustard seeds-1tsp.
Black whole peppers-1tsp.
Chopped ginger- 1tsp.
Chopped Green chillies- 1 1/2 tsp.

Note: Soak all above ingredients in water for 1/2 hour and grind into paste and set aside.

Vegetables:

Diced Sora kaya (Lauki)-1/3 cup
Diced Carrot-1/3 cup
Drumstick pieces-6
Chopped Tomatoes-1/3 cup
Cut Beans-1/3 cup
Salt-1tsp or as per taste
Butter milk-3 cups
Turmeric-1/2 tsp.

Seasoning:

Oil-2tsp.
Urad dal-1tsp.
Mustard seeds-1tsp.
Dry Red Chillies-2
Curry leaves-Few


Preparation:

Heat oil in pot add urad dal, red chillies, mustard seeds, when they splatter add curry leaves and add all the diced vegetables except tomatoes. Add turmeric and salt, place the lid and cook for 10 minutes or until almost done on medium heat. Add tomatoes and cook for 2-3 minutes more. Take the grinded paste and mix in butter milk, add to the vegetables and mix well. Cook altogether while mixing frequently until buttermilk comes upto boiling point. Serve with Rice.

Note: Donot over boil after adding the buttermilk. You can microwave all the vegetables for 5-6 minutes instead of outside cooking. If it becomes too thick add little water.

Baby Corn Pakoda

Ingredients:

Baby corn -1cup
Besan(Sanaga Pindi)-1/2 cup
Corn flour-1/4 cup
Coriander powder-1tsp
Ginger garlic paste-1tsp
Chat Masala-1/2tsp
Chilli powder-1/2tsp
Chopped coriander(Cilantro)-1Tbsp
Salt-1tsp. or as per taste
Oil- 2-3 cups for deep frying

Preparation:

Mix Baby corn, besan, corn flour, chopped cilantro, coriander powder, chat masala, ginger garlic paste, chilli powder and salt in a bowl. Add 2-3 Tbsp. of water and mix all the ingredients together. Take little portions at a time with hand place them in oil, and deep fry until they turn brown. Serve hot with ketchup.

Spinach, Ricotta cheese(Palak, Paneer) Patties

Ingredients:

Chopped Spinach(Palak)-1 1/2cup
Ricotta cheese(Paneer)-1cup
Boiled and mashed potato-1
Bread slices-4
All purpose flour(Maida)-1/2 cup
Rice Flour-3/4 cup
Diced onions-1/2 cup
Cumin seeds-1/2 tsp
Garam masala-1/2 tsp.
Finely chopped ginger-1 tsp.
Finely chopped green chillies-1tsp.
Chopped Coriander leaves(Cilantro)-2Tbsp.
Salt-1tsp. or as per taste
Oil- 2-3 cups (for deep frying)

Preparation:

Mix paneer, mashed potato, spinach, onions, cumin seeds, green chillies, garam masala, cilantro and ginger together. Dip bread slices in water, squeeze out the water and mash to dough and mix with above mixture. Add maida and rice flour, mix well(If needed add little water). Make round medium size patties and deep fry in oil until they turn brown. Serve hot as it is or with Ketchup or some chutney.

Note: If you want to avoid deep fry, without adding any maida or rice flour you can make patties and shallow fry in little oil like cutlets.