Chamadumpa Fry/Arbi fry

Serves:4
Ingredients:
Arbi/Taro root- 4
Onion - 1 small
Cumin, mustard seeds -1 tsp
Red chili pwd - 1/2 tsp
Garam masala pwd -1/4 tsp
Salt to taste
Oil - 2tsp
Preparation: Boil arbi in pressure cooker for one whistle. Wait for arbi tool down and then peel the skin and dice them into cube sized pieces.

Heat oil in a pan and add cumin, mustard seeds. Now add chopped onion and arbi pieces and fry it slowly for 10 mins. Add red chili pwd, garam masala pwd and cook it for 5 mins. You can serve this curry with rice, sambhar or any gravy curry.

Puri With Aloo Curry

Puri Recipe:
Serves :4
Ingredients:
Wheat flour : 3 cups
Sooji ravva - 1 tsp(for crispy puri)
Salt -1/2 tsp
Oil for deep frying
Preparation:
Prepare the puri dough with wheat flour, sooji, salt and water. Knead the dough well. Close it with a lid let it rest for 15-30 mins.
Heat oil for deep frying puri. Make small size round balls and roll it out into 6"round shaped puri's on flour dusted board. Once the oil is hot deep fry the puri's one at a time until golden brown. They will puff up like a balloon.
Serve hot with Aloo curry.
Aloo curry recipe
Ingredients:
Potato - 2 boiled and cubed.
Onion -2 big chopped
Ginger garlic paste -1 tsp
Turmeric - 1tsp
Green chili's- 6 silt lengh wise
Frozen Green peas - 1/4 cup
Besan -2 tsp
Salt to taste
Oil - 3 tsp
Cumin seeds -1 tsp
Mustard seeds -1 tsp
Curry leaves- 4 to 5
Coriander leaves for garnish
Preparation:
Heat oil in a pan. Add cumin, mustard seeds, Chopped onion and green chili and fry it for 4-5 mins.
Now add green peas, gg paste, turmeric and cook it for 2 mins. Now add cubed aloo pieces and 1 cup of water, cook it on low flame for 5 mins.
Mix the besan with 2 tbsp of water and add to the curry slowly cook it for 5mins.
Garnish with coriander leaves. Serve hot with puri or roti.

Andhra Sarva Pindi

Servings: 4
Ingredients:
Rice flour- 3 cups
Onion - 1 small
Green chili's-5
Garlic cloves-4
Sesame seeds - 1tsp
Peanuts- 2tbsp
Channa Dal - 2tsp soaked for 15 mins.
Curry leaves -5
Coriander leaves - 1/4 cup chopped
Oil -5 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Preparation:
Take chopped onion, garlic, cumin seeds, salt and green chili's grind it into coarse paste.
To the rice flour add sesame seeds, broken peanuts, Channa Dal, chopped curry leaves, coriander leaves, onion paste and mix it with water like chapati dough.
Divide the dough into 8 medium size round balls.
Apply oil to a non-stick pan thoroughly. Take the dough gently press directly on non-stick pan til you get 1/4" inch thickness. Make 6-7 small holes on the dough, pour 1/2 tsp of oil and sprinkle just little bit of water.


On medium heat with closed lid, cook the sarva pindi for 10 mins. By lifting up the bottom with a spatula you can see the sarva pindi changing color to golden brown. Switch of the flame and keep the pan closed for 5 mins.
You can serve sarva pindi hot as evening snack or break fast with a cup of curd.

Kakarakaya pulusu/Bitter Gourd in tamrind sauce

Ingredients:
Kakarakaya -2
Onion -1 medium chopped
Green chili -5
Sesame seeds -1 tsp
Coconut pieces -8
Jaggery/sugar-1 tsp
GG paste -1/2 tsp
Red chili pwd-1/2 tsp
Methi pwd/fenugreek pwd -1/4 tsp
Turmeric - 1/2 tsp
Daniya pwd -1/2 tsp
Cumin seeds -1/2 tsp
Mustard seeds -1/2 tsp
Salt to taste
Oil-2 tbsp

Preparation:
Chop the bitter gourd into 2" length pieces and remove the seeds. Boil 2 cups of water on stove, add little bit of turmeric , salt and chopped bitter gourd pieces. Boil it for 2-3 mins on high heat and drain the water. In a pan dry roast sesame seeds, coconut pieces and once they are cooled, grind it into a smooth paste. In the same pan heat oil add cumin, mustard seeds and add onion pieces. Once they turning golden brown add chopped green chili, turmeric and ginger garlic paste. Cook it for 2-3 mins. Add boiled bitter gourd pieces and fry it for 5 mins. Add red chili pwd and daniya pwd combine well. Add tamarind juice, 1 cup of water, fenugreek pwd, jaggery, coconut paste and salt. cook bitter Gourd pieces in tamarind sauce for 10- 15 min until you get desired consistency. Garnish with coriander leaves. Serve hot with rice and ghee .

Pachi pulusu/Raw tamarind rasam

Ingredients:
Tamarind-lemon size (soaked in 1cup of warm water for 10 mins).
Green chillies -4
Garlic cloves - 4
Turmeric -1tsp
Oil-2 tsp
Salt -1/2 tsp
Cumin seeds -1tsp
Mustard seeds - 1tsp
Curry leaves -10
Coriander leaves -3 tbsp chopped
Onion -1 small finely chopped

Preparation:
Extract the tamarind juice and add 2 cups of water.
Add 1 tsp of oil in a pan add cumin seeds and whole green chilies fry it for 2 mins.
Switch off the flame, grind it into a fine paste by adding 1 tsp of salt. In the same pan add 1 tsp of oil add cumin, mustard seeds, turmeric and chopped garlic pieces. Switch off the stove.
Now add popu mix, green chili paste, chopped onion to tamarind extract.
Combine well. It goes well with brinjal fry, mudda pappu or dal kichidi.

Cooking Tips/Kitchen tips

Idly making tips:
1.While soaking urad dal for 1 cup of urad dal add 1 tsp methi(fenugreek seeds).
2.For soft idlies cook it on medium to high flame for 20 mins. Otherwise it will make idlies soggy and hard.
3.In walmart and Amzon you will get egg poacher. By using this you can make idlies in 2 mins in microwave. Link to egg poacher/idly maker.http://www.amazon.com/Progressive-International-Microwavable-Egg-Poacher/dp/B0002MR0LS/ref=sr_1_19?ie=UTF8&s=kitchen&qid=1279742466&sr=1-19.
Urad dal vada:
Soak urad dal for 8-10 hours, so that you no need to add any water while grinding the dal.
Don't make smooth paste. Batter has to be little fine coarse consistency.
If you make very smooth paste vada will absorb too much oil. Add the salt just before making vada.
Crispy pakoras:
For any type of pakoras making with sengapindi/besan add 2 tsp of rice flour to 1 cup of besan.
It will make pakoras crispy.
Preparing Puri:
For 1 cup of wheat flour add 1 tsp sooji ,1 tsp salt and 1 tsp of oil.
Add 2 drops of lemon juice to Cool oil(which is used for deep frying). It will make puris to absorb less oil.
Crispy bendi or dondakaya fry:
Add 2tsp of corn flour to the popu/Tadka.
Silver utensils cleaning tips:
1)Make a paste of 2tsp of lemon juice and 4tsp corn flour or besan. Rub the silver utensilis with the mix for 2-3 mins.
2)You can also wash with tooth paste or tooth powder.
Pressure cooker washing:
If pressure cooker bottom turns black color, pour 1 glass of water and keep a small news paper on the bottom overnight. Morning remove the paper and water it will turn to white.

Tomato mushroom curry

Ingredients:
Tomatoes - 3 chopped
Mushrooms - 1 lb chopped
Onion -1 chopped
Green chili-6
Turmeric -1 tsp
Coriander powder-1tsp
Red chili powder - 1/2 tsp
Salt to taste
Chopped coriander -2tbsp
Curry leaves - 4
Olive oil -1 tsp
Cumin & mustard seeds for popu

Preparation:

• Heat 2tsp of oil in a vessel add cumin, mustard seeds.
• When mustard seeds starts cackling add green chillies fry it for a min.
• Add chopped onion fry it till golden brown. Now add turmeric, ginger garlic paste, curry leaves, red chili pwd and coriander pwd cook it for 2 mins.
• Add chopped tomato, mushroom pieces and salt. Combine well and mushrooms will start oozing out lot of water.
• Cook it on medium heat uncovered for 20-25 mins, til you get desired gravy consistency.
• Switch off the flame and garnish with coriander leaves. It goes well with white rice.
  
  

Andhra Murukulu

Ingredients:
Rice flour-4 cups
Besan -1 cup
Ajwain ,crushed cumin -1tsp
sesame seeds -3 tbsp
Salt- 1tsp
Chilli pwd - 1tsp
Oil or ghee -1 tbsp
Oil for deep frying

Preparation:

Heat oil in a pan for deep frying.

In a bowl first mix all the dry ingredients and add ghee, water mix it like a soft dough.If you make the dough very hard you have to apply lot of pressure while make murukulu.

once the oil is hot take the muruku maker and fill it with the dough press gently in hot oil.

You can make different shapes of murukulu just by changing the discs of muruku maker. Fry the murukulu both sides till golden brown. Remove from the oil and keep it on paper towel.

Andhra Potato Soyachunks Curry

Today am sharing a vegeterian (non-veg dish), am adding healthy soya chunks to potato kurma.This is the first time am preparing a curry with soya chunks. Most of the times i add soya to veg biryani. What i loved most about this recipe besides how great it tasted, was the ease of this curry preperation. If you want new twist in potato kurma then this recipe will do perfectly. You can add little green peas and beans. Amma used to add beetroot and carrots also. This curry goes well with chapati, puri or rice.

Ingredients: Potatoes -2 Boiled ,peeled and cubed
Soya chunks -1/2 cup soak in warm water for 20 mins.
Tomatoes -2 (blanched and pureed)
Onion -1 small
Green chillies -5
Coriander pwd -1/2 tsp
Garam masala -1/2 tsp
salt -1/2 tsp
Oil -2tsp
Ginger garlic paste -1/2 tsp
Curry leaves -5
Recipe:Heat oil in a kadai,add cumin,mustard seeds, 3 cloves, 2 elachi and one Cinnamon stick.
Add chopped onion fry till golden brown. Then add green chillies, turmeric, ginger garlic paste, curry leaves.
Now add tomato puree, daniya pwd, garam masala pwd fry it for 4-5 mins. Squeeze out all the water from soya chunks. Cut it into small pieces.
Add cubed potatoes, soya chunks, 1 to 2 cups of water and cook it for 20 mins until the gravy thickens.
Garnish with coriander leaves. Today we are having this curry with jeera rice.

Black Chickpeas Curry

Ingredients:
Black chickpeas 2 cup
Tomatoes -2 small
Onion -1 medium
Red chillies -4
Green chillies -2
Coriander seeds -1 tsp
Cumin seeds -1 tsp
Fresh/Frozen coconut -8 pieces
Oil-2tsp
Turmeric - 1tsp
Ginger garlic paste -1 tsp
Salt to taste
Curry leaves -5

Preparation:
In a pressure cooker add soaked black Channa,salt, turmeric ,1/8 tsp of baking soda and add water. Cook it for 5-6 whistles.
In a non-stick pan dry roast step by step cumin , coriander seeds , red chillies and coconut pieces.
In the same pan add 1/2 tsp of oil and add chopped onion , fry it till golden brown color.
Once all the ingredients are cooled add 4 tbsp of boiled Channa and grind it into a smooth paste.
In a pan add remaining oil add cumin ,mustard seeds ,green chillies and add onion paste fry on low flame. Once oil getting separating add turmeric pwd ,ginger garlic paste cook it for 1 min.
Add chopped tomatoes and cook till it gets mashed up.
Add boiled Channa along with the water left in the cooker, add 1 tsp Chole masala.
Cover it and cook for 15 mins. Once gravy thickened add coriander leaves.
It goes well with bathura,puri,chapati or even simple white rice.