Carrot Halwa

Ingredients:

Finely grated Carrots-3cups
Milk Koa (Kova) -3Tbsp
Sugar-1cup
Slivered Almonds-1/8cup
Cashews-1/8cup
Raisins-1/8cup
Cardamom powder-1/2tsp
Ghee(Clarified butter)-3-4Tbsp
Whole Milk or Half and Half-1/2cup

Method:

Heat 1tsp of ghee in a small pan, add cashews, almonds, raisins and fry until they tun golden brown and set aside. Heat ghee in another medium size pan, add grated carrots and fry while stirring until nice aroma comes on medium heat. Add milk and cook for 5-7 minutes, and add sugar and koa cook until it thickens on medium heat while stirring. At the end add cardamom powder and mix well and garnish with nuts and raisins.

Raw Roti Pulusu (Dal Dokli)

Ingredients:

Cooked toor dal- 1cup
Wheat flour-1/3 cup
Diced garlic-2Tbsp
Curry leaves-few
Chopped coriander (Cilantro)-1Tbsp
Chilli powder-1/4 tsp or as per taste
Turmeric-1/4 tsp
Red dry pepper pieces-few
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Coriander powder-1/2 tsp
Ghee-1-2Tbsp
Salt-1tsp or as per taste
Water-3 1/2 cups + for making dough

Method:

Place wheat flour in a bowl, add water and knead it as a dough for roti and set aside for 15 -20 minute. Later prepare 1 or 2 rotis with the dough and cut into small diamond shape pieces, with a knife. Boil water in a pot, add little ghee, and roti pieces, cook for 4-5 minutes. Add cooked and mashed toor dal, turmeric, salt, Coriander powder and chilli powder and mix well and cook for 2-3 minutes. Heat ghee in a small seasoning pan, add mustard seeds, cumin seeds, dry chilli pieces, when they splatter add curry leaves and diced garlic, and fry until garlic turns light brown and add to the raw roti pulusu. Garnish with cilantro (Coriander leaves ), and serve hot with Rice or Roti.

Whole Mung Beans W/ coconut Halwa

Ingredients:

Soaked and Boiled whole Mung beans-1cup
Fresh coconut (Grated) - 1cup
Jaggery or Brown sugar -1 1/2 cup
Cardamom powder-1/2 tsp
Cashews - 1/4 cup
Raisins-1/4cup
Ghee-3-4 Tbsp
Water-1/2cup


Method:

Heat 1Tbsp of ghee in a pan, add cashews, raisins and fry little, and set aside. In the same pan place 1/2 cup water, and jaggery or brown sugar, boil until becomes a one string syrup. Add boiled whole mung beans and cook for 3-4 minutes or until syrup becomes thick and water almost evaporates while stirring. Add coconut and ghee, mix well and cook until almost dry and add cashew nuts, raisins and cardamom powder, at the end. Serve hot as dessert.

Cauliflower, Paneer Masala Curry

Ingredients:


Cauliflower florets - 1bunch
Diced tomatoes-1/2cup
Diced potatoe s-1/2cup
Fried paneer cubes-1cup
SlicedGreen chillies- 2-3
Garam masala powder-1Tsp
Coriander powder-1tsp
Ginger garlic paste-1Tbsp
Chopped cilantro(coriander leaves) - 2Tbsp
Cumin seeds-1tsp
Oil-2-3 Tbsp
Salt-1tsp or as per taste


Method:

Heat oil in a pan add cumin seeds, and add onions, ginger garlic paste, green chillies and saute for few minutes, add potatoes, coriander powder, fry for 3-4 minutes or until they turn light brown. Add turmeric , cauliflower, tomatoes and salt, saute for 2-3 minutes,cover and cook for 2-3 minutes, and add garam masala powder and fried paneer pieces, mix well and saute for a minute or two and add chopped cilantro at the end. Serve hot with Rice or Roti.

Sambar

Ingredients:

For Sambar Masala:

Chana Dal-1Tbsp
Urad Dal-1 1/2 tsp
Fenugreek (Methi) seeds - 1tsp
Dry red chillies-3
Black whole peppers-6-7
Coriander seeds-1Tbsp
Rice-1/2tsp
Hing (Asafoetida)-1pinch(Optional)
Fresh or Dry grated coconut-2Tbsp

Method:
Dry roast or add 1/2 tsp of oil and roast all above ingredients, grind it to a powder or add water and grind it to a paste and set aside.

For Sambar:


Cooked toor dal - 1-1 1/2 cup
Diced (Medium size) onions-1cup
Diced carrots-1/2cup
Diced Sora kaya(Lauki)-1/2 cup
Cut Beans-1/2cup
Diced Tomatoes-1/2cup
Frozen or Fresh Munakkaya( Drumstick) pieces-6-7
Sliced green chillies-2
Tamarind pulp-3-4Tbsp
Chopped Cilantro (Fresh coriander leaves)-2Tbsp
Sugar or Jaggery-1 1/2 tsp(Optional)
Turmeric-1/2tsp
Salt-1tsp or as per taste
Water-4-5cups(Depend on preferred consistency)

For Seasoning:

Dry red chillies-few pieces
Chana dal-1/2tsp
Urad dal-1/2tsp
Mustard seeds-1tsp
Hing( Asafoetida)-2pinches or sliced garlic-1Tbsp
Oil-1Tbsp
Curry leaves-few

Method:

Heat oil in a pan, and add dry chillies, chana dal, urad dal, and mustard seeds, when they splatter, add hing or garlic pieces and curry leaves, add diced onions, turmeric, green chillies and fry little and add remaining vegetables and saute for 2-3 minutes. Add water and cook for 5-6 minutes or until vegetables are cooked and add toor dal, salt and tamarind pulp, cook for 2-3 minutes and add ground sambar masala paste and sugar or jaggery, mix everything well and taste the salt and sourness, if needed adjust to your taste. Add water also if needed to get the right consistency. Boil the sambar for 6-8 minutes more, and add chopped cilantro at the end. Serve hot sambar with Rice, Idli or Dosa.

Arun Jyothi's Egg Pulusu

Ingredients:

Boiled Eggs - 6
Finely Diced Onions-2cups
Minced Garlic-1Tbsp
Dry red pepper pieces-few
Fenugreek (Methi) seeds-1tsp
Mustard seeds-1 1/2tspbsp
Cumin seeds-1tsp
Coriander powder-1Tbsp
Tamarind pulp-4 Tbsp
Chilli Powder-1tsp
Turmeric-1/2tsp
Sugar-1tsp
Salt-1 tsp or as per taste
Curry leaves-few
Oil-2Tbsp
Water-3 - 4cups

Method:


Heat oil in a pot, add methi (Fenugreek) seeds, mustard seeds, dry chilli piece and cumin seeds, when they splatter add curry leaves and garlic and fry little and add chopped onions and fry until onions are soft and clear. Add coriander powder, turmeric and chilli power, fry for few seconds and add tamarind pulp, salt, water and eggs. Make a small cuts around the boiled eggs before adding. Add sugar and cook in a medium heat for 15-20 minutes. Serve hot with rice or roti.

Note: Cover the onions and microwave for 7-8 minutes, to make it little quick.

Potlakaya (Snake gourd) with Sambar Masala

Ingredients:

Diced Potla kaya (Snake gourd)-3cups
Diced onions-1cup
Freshly grated coconut-1/2cup
Turmeric-1/4tsp
Sambar powder-1 1/2Tbsp
Curry leaves-few
Chana dal-2tsp
Urad dal -1tsp
Mustard seeds-1tsp
Dry red pepper pieces-3-4
Oil-2Tbsp
Salt-1tsp or as per taste

Method:

Heat oil in a pan add chana dal, urad dal, red peppers and mustard seeds when they splatter add curry leaves and diced onions saute until onions are clear. Add diced potla kaya and turmeric fry little and reduce the heat and cover and cook until vegetble is soft. If needed add little water. Ones vegetable is done add coconut and sambar powder and cook for 2-3 minutes more. Serve hot with Rice or Roti.

Cracked Wheat Upma

Ingredients:

Cracked wheat- 1cup
Diced Onions- 1/2cup
Diced carrots-1/4cup
Diced potatoes-1/4cup
Diced tomatoes-12cup
Curry leaves-few
Chopped green chillies-1tsp
Chopped ginger-1tsp
Chana dal-1Tbsp
Urad dal-1 1/2tsp
Mustard seeds-1 1/2tsp
Dry red pepper pieces-3-4
Cashew nuts-12
Oil-2Tbsp
Salt-1tsp or as per taste
Water-2cups

Method:

Heat oil in a pan, add chana dal, red pepper pieces, urad dal and mustard seeds, when they splatter add cashew nuts and fry little, and add curry leaves, green chillies, ginger, and saute for few seconds and add chopped onions, and fry for 2-3 minutes and add potato and carrot pieces and everything together and cover the dish and simmer for 4-5 minutes on low heat. Add diced tomatoes and saute for a minute and add water and salt and cook until liquid comes to boil. Add slowly cracked wheat while mixing decrease the heat and cover the pan and cook for 8-10 minutes or until all the water evaporates, and wheat become soft. Serve hot upma with chutney powder or any spicy chutney.

Arati Kaya (Plantain) Vadalu

Ingredients:


Large Plantains -2
Finely Chopped Onions-1cup
Grated ginger-1Tbsp
Roasted Peanut Crushed powder-1/4cup
Baking soda-1/4 tsp
Rice flour-1/2cup
Minced green chillies-1 1/2tsp
Amchur-1/2tsp
Cumin seeds-1tsp
Cumin powder-1/2tsp
Garam masala powder-1/2tsp
Chopped coriander leaves-2Tbsp
Yogurt-2cups
Salt-1tsp or as per taste
Oil - for deep frying

Method:

Boil the water in a pot, add the plantains cook for 10 minutes. Peel off the skin and grate the cooked plantain into a bowl. Add chopped onions, ginger, green chillies, cumin seeds, cumin powder, amchur, cilantro, garam masala powder, peanut powder, salt and rice flour. Mix everything together with yogurt and baking soda, consistency should be like a vada dough.If needed add little water. Heat oil in a frying pan for deep frying. Make patties like the vadas, place them in hot oil and deep fry them until they are golden brown. Serve them hot with some chutney, or with ketchup.

Vegetable Pulao

Ingredients:

Basmati Rice-4cups
Chopped Onions-1cup
Diced potatoes-1/2cup
Diced carrots-1/2cup
Cut Beans-1/2cup
Frozen Peas-1/2cup
Garam Masala powder-1tsp
Ginger garlic paste-2tsp
Cloves-5
Cumin seeds-1tsp
Small cinnamon pieces-2-3
Bay leaves-2
Cashews-12-15
Cardamom seeds-few
Oil-3Tbsp
Ghee(Clarified butter) - 1Tbsp
Salt - 1 1/2tsp or as per taste
Chopped Coriander leaves(Cilantro)- 2-3Tbsp
Chopped Mint-1Tbsp

Method:

Heat oil and ghee in a pan, add cinnamon, cloves, bay leaves, cumin seeds, cardamom seeds and cashews, fry little and add onions, fry until clear. Add ginger garlic paste, mint, half of the cilantro and fry for 2 minutes and add peas, potatoes, carrots, beans and saute for 5 minutes and add rice, fry for 2 minutes. Add 8 cups of water, salt and garam masala powder,and mix everything well,taste the salt, if needed add little more at this time, let it boil and cover the dish cook on medium low heat until done. Or you can transfer, whole thing into a Rice cooker and cook until done. Garnish with cilantro, serve hot with Raitha.

Challa Pindi (Rice flour upma)

Ingredients:

Rice flour- 2cups
Yogurt-1cup
chopped green chillies-2tsp
Cumin seeds-1/2tsp
chana dal-1Tbsp
Urad dal-2tsp
Mustard seeds-2tsp
Grated ginger-1 1/2 tsp
Chopped coriander leaves-1Tbsp
Curry leaves-few
Oil-3-4Tbsp
Salt-1tsp
Water-as needed (Start with 1/2 cup)

Method:

Mix rice flour, yogurt, water and salt in a bowl, and set aside for 15-20 minutes. The dough consistency should be like idli dough. After 15-20 minutes heat oil in a pan, add chana dal, urad dal, mustard seeds, cumin seeds, when they splatter, add curry leaves, green chillies, ginger and coriander leaves, fry little and add the rice flour dough slowly while stirring, and reduce the heat and cook for 6-7 minutes or until done. Dough should cook well and should get dry like upma consistency. Serve hot as it is or with some chutney.

Eggplant (Vankaya) Curry

Ingredients:

Diced eggplants - 4cups
Diced onions-2cups
Mustard seeds-1tsp
Cumin seeds-1/2tsp
Chopped green chillies-1tsp
Dry red chilli-1
Curry leaves-few
Turmeric-1/4tsp
Roasted coriander powder-1tsp
Roasted cumin powder-1tsp
Red pepper powder-1/2tsp
Oil-2Tbsp

Method:


Heat oil in a pan, add mustard seeds, dry red pepper, cumin seeds, when they splatter, add curry leaves, green chillies, and onions, saute for 2-3 minutes, until onions are clear. Add diced eggplants, salt and turmeric and saute for 4-5 min. or until eggplant is done, sprinkle cumin powder, coriander powder and red pepper powder. saute everything together and cook or 2-3 more minutes. Serve hot with rice.

Crunchy Semya (Vermicelli) Dosa

Ingredients:

Fine semya(Vermicelli)-1cup
Cream of Rice-1/2cup
Yogurt-1/2cup
water-3/4cup
Wheat flour-3Tbsp
Cumin seeds-1/2tsp
Finely chopped green chillies-1tsp
Finely grated ginger-1/2tsp
Lime juice-1tsp
Chopped coriander leaves-1Tbsp
Chopped curry leaves.-few
Salt-3/4tsp or as per taste
Oil-1/2-1tsp for ea.dosa

Method:

Mix semya, wheat flour, cream of rice, salt, cumin seeds, green chillies, ginger, coriander leaves, yogurt, lime juice,curry leaves and water in a bowl. Consistency should be like dosa dough. If needed add little water. If it is too dilute, add little wheat flour, to make right consistency. For the crunchy dosas start making them immediately.Heat flat pan (Dosa Pan) Spread 1/4 tsp oil for first dosa to avoid, dosa sticking to the pan. Take one large spoon of dough, and place on the heated pan spread like a thin circle. Add 1/4- 1/2 tsp of oil around the circle, and roast it until bottom of the dosa turns brown, and turn other side, and add 1/4-1/2 tsp of oil roast until it's ready. Make all the dosa's in a same manner. Serve hot dosa with coconut or ginger chutney.