Lady’s Finger with Sesame Powder

Bendakaya Nuvvulu Podi.
Okra / Bhendi is washed and sliced. It is then fried in oil till golden brown in color. Fresh sesame seeds are ground into powder and added to the lady’s finger fry along with other spices. Serve lady’s finger with sesame powder with plain steamed rice or with roti.
Makes: Lady’s Finger with Sesame Powder.
Ingredients:
Lady’s Finger 2 Cups app.
Sesame Seeds 2 Tbsps
Red Chili Powder 1/2 tsp
Curry Leaves 8
Salt to Taste
Oil 2 Tbsps
Method of preparation:
Wash lady’s finger under water and pat them dry.
Remove ends and slice the lady’s finger vertically twice.
Grind sesame seeds into fine powder using a spice blender.
Heat oil in a pan, add sliced lady’s finger.
Fry on medium – high flame till lady’s finger is golden brown in color.
Stir occasionally to avoid lady’s finger from burning.
Stir in ground sesame seeds powder and curry leaves and fry for a minute.
Stir in red chili powder and salt.
Fry briefly and remove from heat.
Serve lady’s finger with sesame powder with plain steamed rice or with roti.
Notes: Make sure lady’s finger is cooked well.
Suggestions: If bhindi seems uncooked, cook covered on low flame till done.
Variations: For extra spice, slice the green chiles and add to the pan once lady’s finger is cooked.
Other Names: Lady’s Finger with Sesame Powder, Bendakaya Nuvvula Podi.

Urad Dal Stuffed Ridge Gourd

Urad Dal Stuffed Ridge Gourd.
Onion is fried and ground into paste along with dal and spices. The ground urad dal mixture is then stuffed in lightly scraped ridge gourd. The stuffed ridge gourd is cooked on low flame till its soft. Serve this urad dal stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 3 Servings of Urad Dal Stuffed Ridge Gourd.
Ingredients:
Ridge Gourd 1 Large
Urad Dal 2 Tbsps
Onion 1
Red Chili Powder 1/2 tsp
Tamarind 2 inch Piece
Garlic 2 Cloves
Salt to Taste
Oil 1 Tbsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Lightly scrape, remove ends, wash and chop ridge gourd into 2 inch long cylinders (around 7).
Make a slit in each ridge gourd cylinder vertically twice and keep aside.
Soak tamarind in few tablespoons of water and extract all the thick pulp.
Peel and slice the onion.
Heat a tsp of oil in a pan, add sliced onion.
Fry the onion till its golden brown in color.
Remove the onion from heat and cool to room temperature.
Grind the urad dal and red chili powder into fine powder.
Add the fried onion, few tablespoons of water and salt and grind again into coarse paste.
Stuff each ridge gourd cylinder with at least tablespoon of the ground urad dal and onion mixture.
Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed ridge gourd in the pan.
Add quarter cup of water, tamarind extract and cook covered on low flame for around 10 – 15 minutes.
Turn the ridge gourd on other side, add a splash of water and cook covered on low flame for another 3 – 5 minutes.
Stir in any leftover stuffing mixture and cook for few more minutes.
Once ridge gourd is cooked well, serve urad dal stuffed ridge gourd with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked properly before removing from heat.
Suggestions: Make sure to lightly scrape the ridge gourd to let it hold its shape a bit. If ridge gourd is not cooked well, put the pan back on heat and cook covered on low flame till done.
Other Names: Urad Dal Stuffed Ridge Gourd.

Crispy Capsicum Fry

Crispy Capsicum Fry.
Green bell pepper is chopped into small chunks and mixed with flour and spices. The capsicum is then fried in little oil till dark golden brown in color. Serve crispy capsicum fry with steamed rice.
Makes: around 4 Servings of Crispy Capsicum Fry.
Ingredients:
Capsicum / Green Bell Pepper 2
Besan 3 Tbsps
Rice Flour 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/4 tsp
Green Chiles 1
Salt to Taste
Oil 4 – 6 Tbsps
Method of preparation:
Wash, remove stems, discard seeds and chop capsicum into small chunks.
Remove stem, wash and grind green chile into paste.
In a mixing bowl, mix together besan, rice flour, ginger garlic paste, green chili paste, red chili powder and salt.
Add chopped capsicum pieces to the bowl along with a splash of water.
Mix together to let the flour mixture stick to the capsicum.
Heat oil in a wide pan on medium heat.
When oil gets hot, carefully add the capsicum pieces and distribute them to the whole pan.
If you have small pan, then add the capsicum in batches but don’t overcrowd the pan.
Fry for few minutes and turn the capsicum pieces.
Fry till the capsicum pieces turn brown in color.
Remove the capsicum fry onto absorbent paper.
Repeat the same with any remaining capsicum.
Serve crispy capsicum fry with steamed rice.
Notes: Make sure to fry till crisp and dark golden brown in color.
Suggestions: Make sure to add just enough water to make the flour stick to the capsicum pieces. Add more flour to counter the extra water. Make sure to adjust the spice with green chiles.
Other Names: Crispy Capsicum Fry, Bell Pepper Fry, Butta Pacchi Mirapakaya Vepudu.

Flat Beans with Lentil Powder

Chikkudu Kaya Kura.
Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. Oil is tempered with spices and boiled flat beans are added to oil. Finally roasted lentil powder is added to the beans for taste. Serve flat beans with lentil powder with steamed rice or with roti.
Makes: around 4 Servings of Flat Beans with Lentil Powder.
Ingredients:
Fresh Flat Beans 1 1/2 Cups chopped
Dalia 1 tsp
Chana Dal 1 tsp
Red Chilli Powder 1/2 tsp
Garlic 2 Cloves
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash thoroughly and string the fresh flat beans.
Remove both ends and chop flat beans into around inch long pieces.
Heat a heavy bottomed pan on low heat.
Add chana dal and roast till aromatic or until dal changes to golden brown in color.
Grind chana dal and dalia into fine powder using spice blender.
Peel and lightly crush the garlic cloves.
Heat few cups of water in a sauce pot, add flat beans and few pinches of salt.
Boil till flat beans are cooked and turn soft but whole.
Alternatively, pressure cook with few splashes of water for 2 whistles.
Strain the flat beans and keep aside.
Heat oil in a pan, add all talimpu ingredients in order and then the garlic cloves.
When urad dal changes color, add cooked flat beans and fry for a minute or two.
Then stir in ground lentil powder, red chilli powder and salt.
Mix well and cook on low flame for a minute or two.
Remove from heat and serve flat beans with lentil powder over plain steamed rice or with roti.
Notes: Make sure flat beans are boiled well.
Suggestions: If flat beans are not soft, add few tbsps of water and cook covered on low flame till done. Adjust the amount of red chili powder for preferred spice level.
Other Names: Flat Beans with Lentil Powder, Chikkudukaya Kura.

Mango Kova

Mamidipandu Khova.
Ripe mangoes are squeezed and the freshly prepared pulp is mashed. Milk is boiled and the mango pulp is cooked in the milk till the mixture comes together. Finally sugar is added to sweeten the kova. Store mango kova in a refrigerator for couple of days and serve when necessary.
Makes: around 12 pieces of Mango Kova.
Ingredients:
Ripe Mango 2 Medium
Milk 4 Cups
Sugar 2 Tbsps
Ghee 1/2 tsp
Method of preparation:
Wash and squeeze the mango to extract all the pulp (app. 1 1/2 Cups).
Mash the mango pulp to avoid any big chunks.
Heat a pan on medium heat, add milk and boil till milk reduces a bit.
Stir frequently during the whole process of making mango kova.
Stir in mango pulp and stir well.
Increase the flame to high and keep stirring to thicken the mango and milk mixture.
Once the mixture is thick add the sugar and ghee.
Stir well and let the mango mixture thicken again.
When most of the moisture is gone, remove the pan from heat.
Let the mixture cool down and in the meanwhile slightly harden.
Take lime sized portion of the mango kova mixture and form into small rectangles.
Repeat the same with remaining mango mixture.
Once completely cooled down, the mixture hardens a little.
Store mango kova in a refrigerator for couple of days and serve when necessary.
Notes: Make sure not to burn the milk while boiling.
Suggestions: Adjust sugar according to sweetness of the ripe mango.
Other Names: Mango Kova, Mamidipandu Khova, Aam Peda.

Bitter Gourd with Dalia Powder

Kakarakaya Vepudu.
Bitter gourd is scraped and sliced into thin circles. Bitter gourd slices are then fried in oil along cumin seeds. Once bitter gourd is brown in color, dalia powder is added. Serve bitter gourd fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd Fry with Almonds
Ingredients:
Bitter Gourd 2 Medium
Dalia / Roasted Gram 2 Tbsps
Tamarind 1 inch Piece
Red Chili Powder 1/2 tsp
Cumin Seeds a Pinch
Curry Leaves a few
Salt to taste
Oil 1 Tbsp
Method of preparation:
Lightly scrape, wash and remove the ends of the bitter gourd.
Chop the bitter gourd into thin circles.
Soak tamarind in few tablespoons of warm water for couple of minutes and extract all the thick juice.
Grind dalia into fine powder using a spice blender.
Heat oil in pan, add sliced bitter gourd pieces.
Fry for couple of minutes to let bitter gourd slices turn light brown around the ends.
Stir in cumin seeds, curry leaves and fry again till bitter gourd is cooked and brown in color.
Finally stir in tamarind extract, red chili powder, ground dalia powder and salt.
Mix thoroughly and remove from heat.
Serve bitter gourd fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is cooked well before removing from the pan.
Suggestions: If bitter gourd is not cooked properly, cook covered in the pan till done. Add more oil if necessary while frying the bitter gourd.
Other Names: Kakarakaya Vepudu, Bitter Gourd with Dalia Powder.

Flat Beans Potato Curry

Chikkudukaya Vepudu.
Potatoes and flat beans are chopped up and cooked in boiling water till just soft. Alternatively, you can steam them or pressure cook them. They are then cooked in tempered oil along with whole spices and other powdered spices. Serve flat beans potato curry over plain steamed rice and with dollop of ghee.
Makes: 4 servings of Flat beans Potato Curry.
Ingredients:
Fresh Flat Beans 1 1/2 Cups
Potato 1
Red Chile Powder 1/2 tsp or to taste
Salt to taste
Talimpu:
Cloves 2
Cinnamon 1 inch Stick
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Cut the potato into halves.
Wash thoroughly, snap both ends of the flat beans and chop beans into inch long pieces.
Bring to boil few cups of water in a sauce pot, add potato halves and salt.
Boil till potatoes are just cooked and strain them.
Once potatoes are warm enough to handle, peel and chop them into small cubes.
Bring to boil few cups of water in another sauce pot, add chopped flat beans and salt.
Boil till flat beans are cooked well without becoming too soft or mushy.
Strain the cooked flat beans and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, stir in potatoes.
Fry for a minutes, stir in red chili powder and salt.
Fry briefly and add cooked flat beans.
Stir fry until flat beans start to brown around the edges.
Season with red chilli powder and salt.
Serve flat beans potato curry over plain steamed rice and with dollop of ghee.
Notes: Make sure flat beans and potatoes are cooked well.
Suggestions: If beans or potatoes feels raw, sprinkle a tbsp or two of water and cook covered on low flame till done.
Other Names: Aloo with Flat Beans, Flat Beans Potato Curry, Chikkudukaya Vepudu.

Spiced Cashews

Karam Jeedipappu.
Whole cashews are deep fried in oil till dark golden brown in color. Once the cashews are removed onto a bowl, they are seasoned with red chili powder and freshly ground black pepper powder. Store spiced cashews in a tight jar and serve as a snack.
Makes: around 2 Cups of Spiced Cashews.
Ingredients:
Cashews 2 Cups
Red Chili Powder 1/4 tsp
Black Pepper Powder 1/8 tsp
Salt to Taste
Oil for Deep Frying
Method of preparation:
Heat oil in a deep pan on medium heat.
Once oil is medium hot, fry the curry leaves, remove from pan and keep aside.
Then add the cashews and fry on low flame for around 2 – 3 minutes or until cashews are dark golden brown in color.
Divide the cashews into batches if the deep frying pan is small and can’t fit all the cashews at once.
Remove the deep fried cashews onto absorbent paper.
Sprinkle red chili powder, black pepper powder, curry leaves and salt.
Store spiced cashews in a tight jar and serve as a snack.
Notes: Make sure oil is at right temperature.
Suggestions: If oil gets too hot, lower the flame and let the oil come to couple of degrees before adding cashews, else cashews burn as soon as they hit the oil.
Other Names: Spiced Cashews, Karam Jeedipappu.

Spicy Garlic Powder

Velluli Miram.
Spicy garlic powder is prepared by coarsely grinding the peeled fresh garlic cloves. The garlic cloves is cooked in oil along with whole spices. The powder can be stored fresh for couple of months. Serve spicy garlic powder with steamed rice and dollop of ghee.
Makes: around a Cup of Spicy Garlic Powder
Ingredients:
Garlic 5 Cloves
Red Chili Powder 1/2 Cup
Salt 1/4 Cup
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps
Method of preparation:
Peel and roughly chop the garlic cloves.
Grind coarsely garlic cloves with help of a spice blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry on low flame for couple of seconds and remove the pan from heat.
Stir in red chili powder and salt.
Remove the spicy garlic powder onto a dry jar and it keeps fresh for a month or two.
Serve spicy garlic powder with steamed rice and dollop of ghee.
Notes: Make sure not to burn the garlic.
Suggestions: Adjust red chili powder and salt according to taste.
Variations: Also add a tbsp or two of tamarind extract to the pan along with the red chili powder.
Other Names: Spicy Garlic Powder.

Plantain Tomato Curry

Plantain Tomato Curry.
Plantain is peeled and chopped into small pieces. Chopped plantain is fried till it turns brown. Tomato is chopped up and added to the pan along with spices. Serve plantain tomato curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Plantain Tomato Curry
Ingredients:
Plantain 2 Medium Size
Tomato 2
Tamarind 1 inch Piece
Red Chili Powder 1/2 tsp
Garam Masala 1/2 tsp
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove ends, remove the thick skin and chop the plantain into small pieces.
Wash and finely chop the tomato.
Wash and finely chop the cilantro.
Soak tamarind in water for few seconds and extract all the juice.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped plantain.
Fry till plantain cooks and start to brown.
Add tomato in the middle of the pan, add tamarind extract and salt.
Cook till tomato is soft, stir in garam masala powder and red chili powder.
Fry for a minute, stir in chopped cilantro and remove from heat.
Serve plantain tomato curry with steamed rice or with roti.
Notes: Make sure plantain is cooked well before removing from heat.
Suggestions: If plantain is not cooked well, put it back on heat, add a tsp of oil and fry till done or cook covered till done.
Other Names: Plantain Tomato Curry.

Bhendi with Peanuts and Dalia

Bendakaya Vepudu
Lady’s finger is washed and chopped up. It is then fried in oil along with spices and garlic. A fresh powder is prepared with peanuts and roasted gram. The powder is mixed with the fried bhendi as a final step. Serve bhindi with peanuts and dalia over plain steamed rice or over roti.
Makes: around 3 Servings of Bhendi with Peanuts and Dalia.
Ingredients:
Okra / Bhindi 30 app.
Garlic 1 Clove
Roasted Peanuts 2 Tbsps
Dalia / Roasted Gram 2 Tbsps
Dry Coconut 1 inch Piece
Red Chili Powder 1/2 tsp
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and pat dry okra.
Remove ends and chop okra / bhindi into around inch long pieces.
Peel and mince the garlic clove.
Grind roasted peanuts, dalia, dry coconut and salt into fine powder using a spice blender.
Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When urad dal changes color, add garlic.
After a few seconds, add chopped bhindi.
Mix thoroughly and fry on medium low flame till bhendi turns brown around the edges.
Once bhendi is cooked, stir in ground peanuts and dalia powder and red chili powder.
Mix well and cook for a minute and remove from heat.
Serve bhindi with peanuts and dalia over plain steamed rice or over roti.
Notes: Make sure bhindi is cooked before removing from heat.
Suggestions: If bhendi is not cooked well, put it back on heat. Add few drops of oil and cook on low flame till done.
Variations: Substitute dry coconut with fresh coconut if you wish. You can also add a tbsp of tamarind extract if you wish.
Other Names: Bhendi with Peanuts and Dalia, Bendakaya Vepudu, Bhendi Fry.

Garlic Powder Stuffed Eggplant

Vankaya Velluli Karam
Fresh garlic cloves are ground into powder with spices. Baby Indian Eggplants are stuffed with freshly prepared garlic mixture. The eggplants are then cooked on low flame till they turn soft. Serve sesame stuffed eggplants with steamed rice or with roti.
Makes: 5 Garlic Powder Stuffed Eggplants.
Ingredients:
Baby Eggplants 5
Garlic 2 Cloves
Red Chile Powder 1 tsp
Tamarind 2 inch Piece
Cumin Seeds a big Pinch
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice.
Wash the eggplants and remove stems if desired.
Slit each eggplant twice in right angles keeping one end intact to avoid eggplant falling apart once coooked.
Peel and roughly chop garlic cloves.
Grind garlic cloves, cumin seeds and salt together.
Stuff each eggplant with a tbsp or so of the ground garlic mixture.
Heat a tsp of oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed eggplants in the pan.
Fry briefly and stir in any remaining garlic mixture and add few splashes of water.
Cook covered on low flame for good 10 minutes or until eggplants are soft inside.
Stir in tamarind extract and a pinch of salt.
Cook covered again for a minute and remove from heat.
Remove from heat and serve garlic powder stuffed eggplants with steamed rice and dal or with roti.
Notes: Make sure eggplants are cooked well before removing from heat.
Suggestions: Time it takes for the eggplant to cook depends on the size of the eggplant. Cook longer for bigger ones.
Other Names: Garlic Powder Stuffed Eggplant, Vankaya Velluli Karam.

Cluster Beans Tomato Curry

Goru Chikkudu Kaya Tomato Masala.
Cluster beans / guar is chopped into inch size pieces and either boiled or steamed till soft. Boiled cluster beans and cooked in tomato gravy till all the flavors has been absorbed. Serve cluster beans tomato curry with steamed rice or with roti.
Makes: around 4 Servings of Cluster Beans Tomato Curry.
Ingredients:
Cluster Beans 2 Cups (chopped)
Tomato 2 Large
Green Chile 1
Ginger Garlic Paste 1/4 tsp
Coriander Powder 1 tsp
Cumin Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove little bit of both ends and chop cluster beans into about inch long pieces.
Bring to boil around 2 cups of water, add chopped cluster beans.
Boil till cluster beans are just cooked but still holding its shape.
Strain and keep aside.
Alternatively, steam the cluster beans till just soft.
Wash and finely chop the tomato.
Remove stem, wash and finely chop the green chili.
Wash and finely chop the cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste, green chiles and salt.
Fry for a minute, add finely chopped tomato.
Cook till tomato is soft and mushy, stir in coriander powder, cumin powder and red chili powder.
Fry for a minute, stir in boiled cluster beans and around half a cup of water.
Cook covered on low flame till cluster beans are cooked and they absorb all the flavors.
Uncover, stir in cilantro and remove from heat.
Serve cluster beans tomato curry with steamed rice or with roti.
Notes: Make sure cluster beans are cooked well.
Suggestions: If cluster beans are not cooked well, put it back on heat and cook covered on low flame with few tablespoons of water.
Other Names: Cluster Beans Tomato Curry.

Cracked Wheat Pulihora

Godhuma Ravva Pulihora.
Cracked wheat is boiled in water till soft. Whole spices and dals are fried in oil along with peanuts. This is then mixed with the cooked cracked wheat along with lemon juice. Serve cracked wheat pulihora with pickle or small glass of yogurt.
Makes: around 2 Servings of Cracked Wheat Pulihora.
Ingredients:
Cracked Wheat 1 Cup
Peanuts 2 Tbsps
Lemon 1
Green Chiles 4
Turmeric Powder 1/8 tsp
Salt to Taste
Talimpu:
Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove stems and slice the green chiles.
Halve the lemon and extract the juice.
Bring to boil a little more than a cup of water.
Add salt and cracked wheat.
Reduce the flame to low and cook covered for around 5 minutes or until the cracked wheat is soft and cooked.
Heat oil in a pan, add peanuts.
Fry till peanuts are almost golden brown.
Remove peanuts from heat, add all other talimpu ingredients in order in remaining oil.
When mustard seeds start spluttering, add sliced green chiles.
Fry for few seconds, add the peanuts, turmeric powder and remove from heat.
In a mixing bowl, fluff up the cooked cracked wheat.
Stir in lemon juice and the above fried dals and spices.
Mix thoroughly and adjust salt if necessary.
Serve cracked wheat pulihora with pickle or small glass of yogurt.
Notes: Make sure cracked wheat is cooked well before removing from heat.
Suggestions: If cracked wheat/ broken wheat is not cooked well, put it back on heat, sprinkle few tbsps of water and cook covered on low flame till done.
Variations: You can also add tamarind extract to the fried dals to replace lemon juice.
Other Names: Cracked Wheat Pulihora, Godhuma Ravva Pulihora.

Peanuts Jaggery Burfi

Peanut Jaggery Burfi.
Peanuts are ground into fine powder and sesame seeds are toasted till golden brown. Jaggery is made into thick syrup and the peanuts powder is mixed in to form a thick gooey mixture. The mixture is then poured into greased plate and cut into pieces once the mixture is cooled off. Serve peanut jaggery burfi as required.
Makes: around 15 pieces of Peanuts Jaggery Burfi.
Ingredients:
Roasted Peanuts 2 Cups
Jaggery 2 1/2 Cups
Sesame Seeds 4 Tbsps
Ghee 1/2 tsp
Method of preparation:
Grate the jaggery or mash into small pieces and keep aside.
Toast the sesame seeds in a heavy bottomed pan on low heat till they turn light brown.
Grind sesame seeds into fine powder using a grinder.
Grease a glass dish with few drops of ghee.
Sprinkle a tbsp of the sesame seeds on the greased dish.
Heat ghee in a nonstick pan, add mashed jaggery and quarter cup of water.
Cook till jaggery is completely melted and the syrup thickens.
When a tsp of jaggery syrup forms a medium hard ball when poured into water, remove the pan from heat.
Stir in ground peanuts powder and remaining sesame seeds.
Mix well to form a thick peanuts mixture and pour into greased dish.
Tap the dish couple of times and leave aside for atleast half an hour.
Then cut the peanut jaggery mixture into small squares of app. half inch thick.
Store the peanut jagger burfi in a clean jar and serve when necessary.
Notes: Make sure to get the jaggery syrup right.
Suggestions: If jaggery syrup is not hardened enough, put the mixture back on heat and cook on medium flame for couple of seconds to harden it. If the jaggery is over hardened while cooking the syrup, add a tbsp of water to soften up.
Variations: Add few tablespoons of ground cashews powder to the jaggery syrup along with peanuts powder if you wish.
Other Names: Peanuts Jaggery Burfi.

Oats Parata

Oats Parata.
Old fashioned oats / rolled oats are ground into fine powder for this recipe. The ground rolled oats are mixed with wheat flour and other spices and herb into a soft dough. Dough is rolled out into parata and cooked on low flame till the paratha is done. Serve oats paratha with any raita of your choice.
Makes: around 6 Oats Parata.
Ingredients:
Wheat Flour 1 Cup
Oats Powder 1 Cup
Sesame Seeds 2 Tbsps
Green Chiles 2 – 3
Cilantro few Sprigs
Salt to Taste
Oil as Required
Method of preparation:
Grind oats into fine powder using a grinder.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
In a mixing bowl, mix together wheat flour, oats powder, sesame seeds, green chiles, cilantro and salt.
Knead oats mixture soft dough using enough fresh water.
Keep the dough covered with wet kitchen towel for at least few hours.
Divide the dough into 6 portions.
Take each portion of oats dough, press it a little to form a small disk.
Carefully knead each dough ball into around 8 inch diameter disc with help of a rolling pin.
Repeat the same with remaining oats dough portions.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the oats paratha on hot griddle and let it turn light golden brown with dark spots.
Add few drops of oil on uncooked side and turn it over to let it cook covered for few seconds.
When both sides are cooked properly, remove oats paratha onto a plate.
Repeat the same with remaining rolled out oats parathas.
Serve hot oats paratha with any raita of your choice.
Notes: Adjust the thickness of the paratha according to your preference.
Suggestions: If the oats paratha is not cooked properly, put it back on low heat and cook covered till its done. Also, grind the green chiles into paste instead of chopping them before adding to the oats mixture.
Other Names: Oats Parata.

Spicy Lemon Cucumber Chutney

Dosakaya Pachadi.
For fresh lemon cucumber chutney, spices and dals are fried in oil till aromatic. They are then ground into powder. Lemon cucumber / dosakaya is chopped up and mixed with the ground spice mixture. Serve spicy lemon cucumber chutney with steamed rice or with dal rice.
Makes: around 2 Cups of Spicy Lemon Cucumber Chutney .
Ingredients:
Lemon Cucumber 1
Green Chiles 2
Curry Leaves 2
Lemon Juice 1 Tbsp
Salt to Taste
Talimpu:
Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 1
Asafoetida a Big Pinch
Oil 2 tsps
Method of preparation:
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into small pieces.
Lightly crush the lemon cucumber with salt and curry leaves and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and chana dal is turned golden brown, add green chiles.
Fry briefly and remove the pan from heat.
Cool the ingredients to room temperature and grind into powder.
While grinding the spices, add a tbsp of chopped cucumber pieces and grind again.
Remove the ground spices onto a bowl, stir in lightly crushed lemon cucumber pieces.
Stir in lemon juice and adjust salt.
Serve spicy lemon cucumber chutney with steamed rice or with dal rice.
Notes: Make sure not to burn the spices.
Suggestions: Adjust the green chiles according to preference. Make sure not to over crush the lemon cucumber pieces.
Other Names: Spicy Lemon Cucumber Chutney, Dosakaya Pachadi.

Spicy Mango Pickle Dal

Magaya Pappu.
Dal is prepared by cooking the toor dal. Mango pickle is added to the cooked dal along with spices and boiled for few minutes. Serve spicy mango pickle dal with steamed rice and dollop of ghee. Any mango pickle without the skin on the mango and mustard seeds powder would do.
Makes: around 2 Serving of Spicy Mango Pickle Dal.
Ingredients:
Grated Mango Pickle 3 Tbsps
Toor Dal 1 cup
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Refresh toor dal in fresh water and keep aside.
Pressure cook washed toor dal in 2 cups of water for 3 whistles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked toor dal and few pinches of salt.
Add half a cup or so of water and bring it to a boil.
Stir in the grated mango pickle and boil for another minute or two.
Serve spicy mango pickle dal with steamed rice and dollop of ghee.
Notes: Make sure not to overcook the dal once pickle is added.
Suggestions: Adjust mango pickle according to your preference.
Other Names: Spicy Mango Pickle Dal, Magaya Pappu.

Lemon Cucumber with Fenugreek Leaves

Dosakaya Menthikura.
Lemon cucumber is peeled and chopped into pieces. It is then cooked along with spices and fenugreek leaves. Once cucumber turns soft, serve lemon cucumber with fenugreek leaves over plain steamed rice or with roti.
Makes: around 2 Servings of Lemon Cucumber with Fenugreek Leaves.
Ingredients:
Lemon Cucumber 1
Fenugreek Leaves 1 Cup Packed
Tamarind 1 inch Piece
Green Chiles 2
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, wash, remove ends and halve the lemon juice.
Discard the seeds and chop the lemon cucumber into small pieces.
Remove stems, wash and slice the green chiles.
Separate fenugreek leaves and wash them well.
Soak tamarind in few tablespoons of water for sometime and extract all the juice.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fenugreek leaves.
Fry for a minute, stir in chopped cucumber pieces, tamarind extract and salt.
Cook covered on low flame for around 10 minutes or until cucumber pieces turn soft.
Serve lemon cucumber with fenugreek leaves over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.
Suggestions: Adjust tamarind according to tartness of the cucumber. If cucumber is not cooked well, put it back on heat and cook covered on low flame till done.
Other Names: Lemon Cucumber with Fenugreek Leaves, Dosakaya Menthikura.

Green Brinjal Green Peas Curry

Vankaya Batani Mudda Kura.
Green eggplants are chopped up and cooked in oil along with whole spices and ginger garlic. Eggplant is cooked till very soft. Green peas is added during the last stage of cooking process. Serve green eggplant with peas over plain steamed rice or with roti or chapati.
Makes: around 3 Servings of Green Brinjal Green Peas Curry.
Ingredients:
Baby Green Eggplant 5 Medium
Frozen Green Peas 5 Tbsps
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Salt to taste
Cilantro few Sprigs
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and chop the eggplant into big chunks.
Soak the eggplant in water mixed with turmeric powder to avoid oxidation.
Remove stems, wash and slice the green chiles.
Peel and roughly chop ginger and garlic.
Grind ginger and garlic into paste.
Also grind green chiles into coarse paste separately.
Wash and finely chop the cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for few seconds, stir in green chile paste, chopped eggplant and salt.
Stir fry the eggplant for few seconds, add few tablespoons of water.
Cook covered on low flame till eggplant is soft.
Stir in washed green peas and cook covered for few more mintues till eggplant is very soft.
Garnish with cilantro and serve green eggplant with peas over plain steamed rice or with roti or chapati.
Notes: Make sure to cook the eggplant well.
Suggestions: If eggplant tends to stick to bottom of the pan, stir occasionally and add a splash of water if required.
Other Names: Green Brinjal Green Peas Curry, Eggplant with Peas, Vankaya Batani Mudda Kura.

Spicy Ridge Gourd Fritters

Beerakaya Bajjilu.
Ridge gourd / turai is peeled and sliced. A batter is prepared with besan and spices. The ridge gourd slices are dipped in besan batter and deep fried in oil till golden brown in color. Serve spicy ridge gourd fritters with steamed rice and ghee or as a snack.
Makes: around 10 – 15 Spicy Ridge Gourd Fritters.
Ingredients:
Ridge Gourd 1 Small
Gram Flour / Besan 1/2 Cup
Green Chile 3
Ginger 2 inch Piece
Red Chile Powder 1/4 tsp
Soda bi carb a Big Pinch
Salt to taste
Oil for deep frying
Method of preparation:
Peel and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Grind ginger and green chiles into coarse paste with enough salt.
Wash, lightly scrape and chop ridge gourd into thick slices.
In a mixing bowl, mix together gram flour, red chile powder, soda bi carb and salt with sufficient water to make somewhat thick batter.
Stir in green chile and ginger paste.
Heat oil in a deep frying pan on medium high heat.
Dip each ridge gourd slice in gram flour batter and carefully drop it in hot oil.
Repeat the same with some more of the ridge gourd slices until the surface of the pan is full.
Fry the slices until golden brown on both sides.
Remove the ridge gourd fritters onto absorbent paper.
Repeat the same with remaining ridge gourd slices.
Serve spicy ridge gourd fritters with steamed rice and ghee or as a snack.
Notes: Make sure to get the besan batter right.
Suggestions: If the ridge gourd fritters are hard, make sure the besan batter is not too thick. Add few drops of water to dilute the batter a little.
Variations: You can also add chopped cilantro to the besan batter if you wish.
Other Names: Spicy Ridge Gourd Fritters, Beerakaya Bajjilu.

Lemon Cucumber Eggplant Chutney

Vankaya Dosakaya Pachadi.
Lemon cucumber is briefly cooked in oil along with eggplant. They are then coarsely ground into chutney with chillies and tamarind. The chutney is finished with oil seasoned with spices. Serve lemon cucumber eggplant chutney with steamed rice or with roti.
Makes: around 4 Servings of Lemon Cucumber Eggplant Chutney.
Ingredients:
Lemon Cucumber 1
Baby Eggplant 2
Green Chiles 2
Tamarind 2 inch Piece
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2
Asafoetida a Pinch
Curry Leaves 2
Oil 1 tsp
Method of preparation:
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into very small pieces.
Wash, remove ends and finely chop the eggplant.
Soak tamarind in a tbsp of hot water for sometime.
Wash and finely chop the cilantro leaves.
Heat a tsp of oil in a pan, add chopped cucumber, eggplant and salt.
Cook covered on low flame till cucumber and eggplant is soft.
First grind the green chiles and tamarind into paste using a blender.
Then add the cooked cucumber and eggplant pieces and briefly pulse for couple of times.
Remove the ground cucumber eggplant chutney onto a bowl and stir in cilantro leaves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above chutney bowl.
Serve lemon cucumber eggplant chutney with steamed rice or with roti.
Notes: Make sure not to over grind the chutney.
Suggestions: If the chutney is over ground, stir in crushed cucumber pieces for some texture.
Other Names: Lemon Cucumber Eggplant Chutney, Vankaya Dosakaya Pachadi.

Spicy Tendli Fry

Dondakaya Vepudu.
Tindora is thinly sliced and cooked in oil along with spices till soft. Dalia and peanuts are ground into fine powder. The tindora fry is then mixed with ground powder and other spices. Serve spicy tendli fry with plain steamed rice or with roti.
Makes: around 4 Servings of Spicy Tendli Fry.
Ingredients:
Tindora 30 approximately.
Dalia / Roasted Gram 2 Tbsps
Roasted Peanuts 2 Tbsps
Dry Coconut 1 Tbsp (grated)
Red Chile Powder 1/2 tsp
Turmeric Powder 1/8 tsp
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove ends and slice the tendli vertically twice or more depending on the thickness of the tindora.
Grind roasted gram, roasted peanuts and dry coconut into fine powder using a spice blender.
Heat a tsp of oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add sliced tindora.
Cook covered on low flame till tindora turns little soft and changes color.
Uncover and fry tindora on medium high flame till the edges turn golden brown.
Add a tsp of more oil if required during this process.
Finally stir in red chile powder, ground peanuts and dalia powder and salt.
Fry for couple of seconds to let the powder coat tindora and remove from heat.
Serve tendli fry with plain steamed rice or with roti.
Notes: Make sure tindora is cooked well before removing from heat.
Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.
Variations: You can also add little bit of tamarind extract to the fry if you wish.
Other Names: Spicy Tendli Fry.

Mango Rice Kheer

Mamidi Pandu Paramannam.
Rice is boiled in milk till its cooked. The cooked rice is flavored with cardamom powder and freshly extracted mango pulp. Serve mango rice kheer chilled garnished with blanched and sliced almonds.
Makes: around 4 Servings of Mango Rice Kheer.
Ingredients:
Raw Rice 1/4 Cup
Milk 2 1/2 Cups (app)
Jaggery 1/4 Cup
Ripe Mango 1
Cardamom Powder a Pinch
Almonds a Few
Method of preparation:
Soak almonds in warm water for couple of minutes.
Alternatively, microwave almonds in few tablespoons of water for few seconds.
Peel the skin and slice the almonds.
Wash the ripe mango and extract all the juice (around 1 Cup).
Crush any big pieces of mango and keep aside.
Heat milk in a sauce pot on medium low heat.
Stir in rice and boil till rice becomes soft.
Add little water if necessary while cooking the rice.
Remove the sauce pot from heat, stir in cardamom powder and jaggery.
Let the milk cool to room temperature.
Stir in mango pulp and sliced almonds.
Serve mango rice kheer garnished with sliced almonds.
Notes: Make sure rice is cooked well before removing the pot from heat.
Suggestions: Adjust jaggery according to sweetness of the ripe mango. Avoid jaggery if using sweetened mango pulp (ie canned mango pulp).
Other Names: Mango Rice Kheer, Mamidi Pandu Paramannam.

Yellow Cucumber Pickle

Dosakaya Pickle.
Yellow cucumber is chopped into small pieces. It is then mixed with chili powder and seasoned with whole spices. Stir well and store the yellow cucumber pickle in a tight jar. Serve yellow cucumber pickle with steamed rice.
Makes: around 2 Cups of Yellow Cucumber Pickle.
Ingredients:
Yellow Cucumber 1/2
Red Chili Powder 1/2 Cup
Salt 1/8 Cup
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Fenugreek Seeds 3
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1/2 Cup
Method of preparation:
Wash, remove ends and pat dry yellow cucumber.
Halve, discard seeds and chop yellow cucumber into small pieces.
In a mixing bowl, mix together red chili powder and salt.
Stir in chopped cucumber pieces.
Heat oil in a pan on medium heat.
Add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat.
Let the oil cool off to room temperature and add the oil to the above bowl with cucumber pieces.
Stir well and store the pickle in a tight jar.
Serve yellow cucumber pickle with steamed rice.
Notes: Make sure yellow cucumber is not sweet or soft.
Suggestions: If cucumber is not sour enough, add a tbsp or two of lemon juice to the pickle.

Other Names: Yellow Cucumber Pickle, Dosakaya Pickle.

Ridge Gourd with Cilantro

Beerakaya Kothimera Kura.
Ridge gourd is slightly peeled and chopped. It is then cooked in oil along with spices and ground herbs. Finally freshly ground roasted gram powder is stirred in. Serve ridge gourd with cilantro over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Ridge Gourd with Cilantro.
Ingredients:
Ridge Gourd 2 – 3 Medium
Cilantro 2 Cups Packed
Green Chiles 3 – 4
Dalia / Roasted Gram 2 Tbsps
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Lightly peel, remove ends and wash the ridge gourds.
Chop the ridge gourd into small pieces.
Remove stems, wash and slice the green chiles.
Wash, remove hard stems and roughly chop the cilantro.
Grind cilantro and green chiles into paste adding half a cup of water.
Grind dalia / roasted gram into fine powder.
Stir ground dalia powder with 4 tbsps of water and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ridge gourd pieces.
Fry briefly and cook covered for few minutes.
Stir in ground cilantro paste and salt.
Cook covered on low flame till ridge gourd is soft.
Uncover, stir in roasted gram mixture and mix well.
Serve ridge gourd with cilantro over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well.
Suggestions: If ridge gourd is not cooked well, add few tablespoons of water and cook covered on low flame till done. Adjust green chiles according to spice.
Variations: Check other recipes
Other Names: Ridge Gourd with Cilantro, Beerakaya Kothimera Kura.

Ridge Gourd Onion Masala

Beerakaya Ullipaya Masala.
Ridge gourd is slightly peeled and chopped. Fresh onion masala is prepared with onion, ginger and green chiles. Ridge gourd is then cooked in oil along with whole spices and ground onion masala. Serve ridge gourd onion masala over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Ridge Gourd Onion Masala.
Ingredients:
Ridge Gourd 2 Medium
Onion 1
Ginger 2 inch Piece
Green Chiles 2 – 3
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Lightly peel, remove ends and wash the ridge gourds.
Chop the ridge gourd into small pieces.
Remove stems, wash and slice the green chiles.
Peel and roughly chop ginger.
Peel and roughly chop the onion.
Wash and roughly chop the cilantro.
Grind green chiles and ginger into paste.
Add the chopped onion and cilantro and grind again into paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ridge gourd pieces.
Fry briefly and stir in ground onion masala paste and salt.
Cook covered on low flame till ridge gourd is soft.
Serve ridge gourd onion masala over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.
Suggestions: If ridge gourd is not cooked well, add few tablespoons of water and cook covered on low flame till done. Adjust green chiles according to spice.
Variations: Check other recipes with ridge gourd here.
Other Names: Ridge Gourd Onion Masala, Beerakaya Ullipaya Masala.

Masala Puffed Rice Upma

Masala Maramarala Upma.
Puffed rice is soaked in water till soft. Chopped vegetables are cooked in oil along with whole spices. A freshly ground spice mixture is prepared and added to the pan. Finally puffed rice is mixed in and finished with cilantro. Serve masala puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Masala Puffed Rice Upma
Ingredients:
Puffed Rice 2 1/2 Cups
Potato 1
Onion 1 Small
Green Chillies 1
Green Peas 3 Tbsps
Red Chili Powder 1/4 tsp
Cloves 1 – 2
Coriander Seeds Powder 1/2 tsp
Cinnamon 1/8 inch Stick
Star Anise 1/4 of One
Cilantro few Sprigs
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and finely chop the green chillies.
Peel, wash and finely chop the potato.
Peel and finely chop the onion.
Wash the green peas and keep aside.
wash and finely chop the cilantro leaves.
Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.
Grind cloves, star anise and cinnamon into fine powder.
Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chillies, ground spice powder, potato and onion.
Fry for a minute or two till onion is translucent and potato turns soft.
Stir in peas, puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in chopped cilantro and serve masala puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.
Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also add finely chopped green bell pepper, carrots etc..
Other Names: Masala Puffed Rice Upma, Masala Maramarala Upma.