Andhra Green Tomato pickle

Ingredients:
Green Tomatoes -7 medium size chopped
Garlic cloves -6 chopped
Salt to taste
Red chilli pwd -2 to 3 tsp
Oil-5tbsp(preferably peanut or sesame)
Fenugreek seeds-1/2 tsp
Mustard seeds -1/2 tsp
Cumin - 1/4 tsp
Preparation:
Dry roast fenugreek seeds and mustard seeds. cool the ingredients and grind them to fine powder in a dry, clean mixer.
Heat half of the oil in a wide pan. Add the chopped tomato, salt and chilli powder.
Mix it well and cover it with a lid. Cook it on medium heat for 20 mins until the tomato pieces will become soft. Now add methi, mustard seeds pwd, adjust the salt and cook it on low flame for 5 mins. Switch off the stove.
In a skillet add remaining oil. Add cumin seeds and garlic pieces. Once they turn brown color, turn off the stove. Once it cooled down add it to the tomato mixture.
With a dry spoon gently mix and take the pickle into a clean, dry glass jar. It will be fresh for 1-2 months. Keep it refrigerated.
It tastes great with all types of breakfast and simple rice also.

Simple Aloo Fry

Ingredients: Red /white potato -2
Green chili -3
Chili pwd-1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Coriander pwd -1/4 tsp
Cumin seeds - 1/2 tsp
Oil-2 tsp
Preparation:

Wash the potatoes and peel them. Cut them into small size pieces and put them immediately in cool water.

Heat oil in a kadai. Add cumin seeds once they turn brown, add green chili, aloo pieces and turmeric. Cover it with a lid and slowly cook it on medium flame for 10-15 mins.

Now add chili pwd, salt and daniya pwd. Mix it well and fry it for 2 more mins.

Serve hot with sambhar and rice.

Andhra Beerakaya pappu/Turiya dal

Ingredients:
Ridge gourd-3 Peeled and chopped
Onion - 1small
Turmeric -1/2 tsp
Moong dal -1 cup
GG paste -1/2 tsp
Salt to taste
Oil -3 tsp
Cumin, mustard seeds -1/2 tsp
Chopped green chili -7
Coriander pwd- 1/2 tsp
Preparation:
Heat oil in pan. Add cumin, mustard seeds once mustard seeds crackling, add chopped onion and green chilis and cook it for 4-5 mins.
Now add turmeric and ginger garlic paste, fry it for a min.
Add moong dal, chopped ridge gourd pieces and mix it well.
After 5 mins ridge gourd pieces starts oozing out water. Now add 2 cups of water and cook it on medium flame for 15 mins.
Add salt and coriander pwd and cook it for 2 more mins.
Switch off the flame and garnish with coriander leaves. It goes well with rice or roti.

Atukula upma/Poha upma

Ingredients:
Poha -2 cups
Small onion- 1 chopped
Green chilis -4
Peanuts -2 tbsp
Channa Dal -1 tsp
Mustard seeds -1/4 tsp
Turmeric -1/2 tsp
Potato -1 small
Curry leaves -5
Salt to taste
Turmeric-1/2 tsp
Oil -2tsp
Chopped garlic cloves-2
lemon juice - 2tsp
Coriander leaves
Preparation:
Microwave the potato for 4-5 mins. Once it is cooled, peel the skin and chop into small size pieces.
Sprinkle 4tbsp of water on poha.
Heat oil in a pan. When oil is hot add mustard seeds, channa dal and peanuts cook it for a min.
Add chopped onion, garlic, curry leaves, chopped potato,salt and turmeric. Cook it for 5 mins on medium flame.
Now add poha, lemon juice and mix it well.
Switch off the flame and garnish with coriander leaves.

Andhra Majjiga Charu/Butter Milk Rasam

Ingredients:
Yogurt/Curd- 2 cups
Medium Onion - 1 chopped
Fenugreek seeds -1/4 tsp
Cumin seeds - 1tsp
Mustard seeds -1tsp
Curry leaves - 5
Green Chilies -3
Red chilies -2
Salt -1/4 tsp
Turmeric -1/4 tsp
Oil -1 tsp
Coriander leaves -1/4 cup
water - 2cups
Preparation:
Blend the water and curd in a blender for 1 min. Add chopped onion and salt to beaten curd.
Heat oil in a pan add cumin, mustard, fenugreek seeds, red chilies, curry leaves, chopped green chili's, turmeric and cook it on low flame for 1-2 mins.
Add the popu/Tadka mix to the curd. Mix it well.
Garnish with coriander leaves. Serve hot or cold with rice.

Tomato Brinjal curry

Ingredients:
Tomato - 1 big
Brinjal- 8 small
Onion - small
Ginger garlic paste -1/2 tsp
Turmeric -1/2 tsp
Daniya pwd - 1/2 tsp
Cumin pwd-1/2 tsp
Green chili -5
Salt to taste
Oil - 2tsp
Coconut pwd - tsp
Cumin seeds -1/2 tsp
Preparation:
Cut each brinjal length wise into 4 pieces and place them in salted water for 5mins.
Heat oil in a kadai. Add cumin seeds and let them turn brown.
Now add chopped onion saute it for 3 mins. Add chopped green chili and turmeric fry it for a min.
Add the chopped tomato, ginger garlic paste and brinjal pieces and cook it on medium heat for 15 mins.
Now add coriander pwd and cumin pwd cook it on slow flame for 2 mins.
Switch off the stove. Garnish with coriander leaves.
Serve hot with rice and pachi pulusu/Rasam.