Beera Kaya (Turia) curry

Ingredients:

Peeled and Diced Beera kaya (Turia) -2 cups
Peanuts -2 Tbsp
Sesame seeds -1 Tbsp
Poppy seeds (Khus Khus) 1 tsp
Grated coconut- 1 Tbsp
Dry red peppers- 3
Cumin Seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves -few
turmeric-2 pinches
Oil-2 tsp
salt-1/2 tsp or to taste

Method:

Dry roast peanuts, sesame seeds, 2 red peppers, poppy seeds, coconut and coriander seeds and grind into coarse powder and set aside.
Heat oil in a pan, add 1 red pepper, mustard seeds and cumin seeds and fry, add curry leaves and diced beera kaya, turmeric and salt, saute for few minutes, cover and cook for 6-7 minutes. remove the lid and saute until all the water evapote and looks dry. Sprinkle all the ground masaala powder mix well and saute for 2-3 minutes. Serve hot with rice or Chapati.

Punukulu

Ingredients:

All purpose flour  -1 cup

Sooji (Rava) -       1 cup

Rice flour     -     1 1/2 cup

Yogurt-   1 cup

Diced onions - 1 cup

Cumin seeds  - 1/2 tsp

Green chillies and Ginger paste- 1 tsp

Chopped cilantro-   1 Tbsp

Curry leaves- few

Salt- 1/2 tsp or to taste

Oil for deep frying

Method:

Mix All purpose flour, sooji, rice flour, diced onions, cumin seeds, curry leaves, cilantro, ginger, chilli paste, salt very well , add yogurt and little water and make soft dough and set aside.

 Heat oil in a pan for deep frying, when oil is ready, take some prepared dough to the hand and leave little portions in to the hot oil, fry them until they turn brown color, take out and drain them. Make all the dough in same manner and serve as appetizer or snack.

Gulab Jamun

Ingredients:

All Purpose Flour       -     1 cup

Carnation Milk Powder-   2 cups

Whipping cream          -   1/2 pint

Sugar for syrup        -      4 cups

Water                     -       4 cups

Cardamom Powder -      1/4 tsp

Oil for deep frying

Method:

Mix water and sugar in a sauce pan and boil together until becomes light syrup, add cardamom powder and set aside. Mix all purpose flour, carnation milk powder in a bowl, add whipping cream little at a time knead until it becomes soft but still stiff dough. If needed add little water. Make small (Marble size) balls with all the dough. Place oil in a pan heat on medium low. Add few balls at a time and wait until all the balls float. Increase the heat to medium high fry them until them turn brown. Take them out from the oil and drain and add to the syrup, and let them soak. Make all the balls in same manner by batches. Serve hot or cold as dessert.

Soya Chunk Curry

Ingredients:

Soya Chunks-1 cup
Diced Onions-1/2 cup
Tomato Puree-1/2 cup
Grated coconut -2 Tbsp
Green Chillies-2
Garlic-3 cloves
Ginger - 1"piece
Red Pepper Powder-1/4 tsp
Garam Masala-1/3 tsp
Salt-1/2 tsp Or to taste
Turmeric-1/tsp
Cumin seeds-1/4 tsp
Chopped Cilantro-1Tbsp
Oil-1 Tbsp

Method:

Soak Soya chunks in hot water for 20 minutes. Grind coconut, ginger, garlic, green chillies, red pepper powder, and garam masala into a paste and set aside. Heat oil in a sauce pan add cumin seeds and fry little and add diced onions and fry until they turn light brown. Take the soya chunks out from the water, squeeze the water and add them to fried onions, add turmeric and salt, mix well and add the ground masala paste, Tomato puree, mix well and fry little more,  add little water, and cover and cook for 10-15 minutes. Add chopped cilantro at the end mix well and serve with Roti or Chapathi,

Kaala Jamun

Ingredients:

Kova (Milk Solids)- 2 Tbsp
Milk Powder-2 Tbsp
Corn Flour -2 Tbsp
Sugar - 2 tsp
All Purpose Flour -6 Tbsp
Baking Soda-1/8 tsp
Cardamom Powder-1/4 tsp
Whipping Cream - Enough to make stiff dough
Sugar for syrup - 2 cups
Water for syrup - 2 cups

Method:

Mix sugar and water boil and make a syrup, and set aside.

Mix Kova, Milk Powder, Corn Flour, Sugar, All Purpose flour, baking soda, cardamom powder with whipping cream and make a stiff dough and make into a smooth ball.  Take little amount at a time make into a small balls. Heat oil on medium heat, before coming to boiling point, add few dough balls fry until  they become double in size and float to the top, then increase the heat to medium high and fry the balls until dark brown and take out from the oil , and drain all the oil and place them in syrup. Do all the dough in the same manner until done. After the syrup absorbs into the Jamuns (after 10 minutes) serve Jamuns hot or cold.

Murukulu (Gram Flour Pretzels)

Ingredients:

Gram Flour ( Besan ) - 1 cup 

Rice Flour -3 cups

Softened Butter-1/4 stick

Red pepper powder-1/2 Tbsp

Ajwain seed powder -1 tsp

Cumin powder-1/2 tsp

Salt-1/2 tsp or to taste

Oil for deep frying

Warm Water to make a dough

Muruku Press

Method:

Mix all the dry ingredients in a bowl, add softened butter and mix well. Add warm water little at a time and make a firm dough. taste the salt, Heat oil for deep frying. Take a Muruku Press and use star shaped single hole plate and fill the container. Press the dough through the star hole slowly to the hot oil while making 3-4 rounds. Make each one like that. At a time depend on the frying pan size 4-6 Murukus we can make. Fry until they become golden brown, Make Murukus with all the remaining dough by batches. Let them cool down and store in air tight container for long time storage.

Cashew Pakodi (Cashew Fritters)

  Ingredients:    

                       Gram Flour-1 cup    
                       Rice Flour-1/4 cup
                       Cashews -1/2 cup

                       Ginger garlic paste  -1/2 tsp
                       Finely Chopped green chllies-1/2 tsp

                       Diced Onions-1 cup

                       Coriander Powder-1/2 tsp

                       Chopped Mint leaves-few

                       Curry Leaves-few 

                       Chopped Cilantro-1 tsp

                       Salt-1/2 tsp or to taste
                       Water- enough for making dough

                       Oil for deep frying

Method-

Soak Cashews for 20 minutes. Mix ginger garlic paste, Green chillies, Onions, Coriander Powder, Cilantro, Mint, Curry Leaves, salt and cashews in a bowl very well. Add gram flour and rice flour to that. Heat oil for deep frying. When oil is hot add 2 Tbsp of hot oil to flour, mix well and add water little at time until hard dough, Make small portions and release into hot oil slowly and deep fry until they turn light brown. Serve hot or room temparature as snack.