Tomato Charu(thick style)

Ingredients
Tamarind: 1big lemon size
Tomatoes:2-3 (cut into 3-6 pieces each)
Red chillies:3-4
Kothmir(coriander): 1/2 bunch
Dhaniyalu:1 tsp
Miryalu/Pepper corns:1 tsp
Red chilli powder:1/2 tsp
Karivepaku:1/2 bunch+1 stem leaves for tadkaGarlic cloves: 5-6
Jeera:1 tsp
Salt to taste.
Turmeric:1/4 tsp while boiling+ pinch while tadka
Talimpu ginjalu:1 tsp
Oil for tadka/Talimpu:1 tsp

Procedure:

• Take a vessel add Tamarind, Tomatoes, Coriander, karivepaku, Turmeric,Red chilli  powder, salt and add water
• Crush the garlic cloves and add to the above water
• Crush the Dhaniya, Red chillies, Miryalu and Jeera and add to the above water
• Boil the above mixture for about good 10-15 mins You will get very good aroma while boiling.
• Grind the mixture in a mixie you will get a thick charu. 
• Heat oil and give tadka to the charu.

Tomato charu  is ready to be served.

Tomato Rasam1(loose)

Ingredients
Tamarind: 1big lemon size
Tomatoes:2-3 (cut into 3-6 pieces each)
Red chillies:3-4
Kothmir(coriander): 1/2 bunch
Dhaniyalu:1 tsp
Miryalu/Pepper corns:1 tsp
Red chilli powder:1/2 tsp
Karivepaku:1/2 bunch+1 stem leaves for tadkaGarlic cloves: 5-6
Jeera:1 tsp
Salt to taste.
Turmeric:1/4 tsp while boiling+ pinch while tadka
Talimpu ginjalu:1 tsp
Oil for tadka/Talimpu:1 tsp
Onion: 1 medium
Green chillies:2 slit.

Procedure:

• Take a vessel add Tamarind, Tomatoes, Coriander, karivepaku, Turmeric,Red chilli  powder, salt and add water
• Crush the garlic cloves and add to the above water
• Crush the Dhaniya, Red chillies, Miryalu and Jeera and add to the above water
• Boil the above mixture for about good 10-15 mins You will get very good aroma while boiling.
• Drain the mixture using a seive seperating the pulp and other dust and take the clear mixture(rasam)
• Add raw onions and green chillies
• Heat oil and give tadka to the rasam.

Tomato rasam is ready to be served.

Miryala Rasam

Ingredients
Tamarind: 1big lemon size
Red chillies:3-4
Kothmir(coriander): 1/2 bunch
Dhaniyalu:1 tsp
Miryalu/Pepper corns:1 tsp
Pepper powder:1 tsp
Karivepaku:1/2 bunch+1 stem leaves for tadka
Garlic cloves: 5-6
Jeera:1 tsp
Salt to taste.
Turmeric:1/4 tsp while boiling+ pinch while tadka
Talimpu ginjalu:1 tsp
Oil for tadka/Talimpu:1 tsp

Procedure:

• Take a vessel add Tamarind, Coriander, karivepaku, Turmeric, pepper  powder, salt and add water
• Crush the garlic cloves and add to the above water
• Crush the Dhaniya, Red chillies, Miryalu and Jeera and add to the above water
• Boil the above mixture for about good 10-15 mins You will get very good aroma while boiling.
• Drain the mixture using a seive seperating the pulp and other dust and take the clear mixture(rasam)
• Heat oil and give tadka to the rasam.

Miryala rasam is ready to be served.

Sorakaya Rotte

Ingredients:

Rice Flour:1 cup
Sorakaya(Bottle gourd): 1 cup Grated(remove seeds and centre pulp before grating)
Chilli powder/Green chilli paste:1 tsp
Salt to taste
Nuvvulu(Sesame seeds): 1tsp
Oil: 1-2 tsp

Procedure:

• Take Rice flour in a cup. Add the Grated sorakaya, chilli powder/Green chilli paste, Salt, Nuvvulu and make a dough(Add little water if required since sorakaya itself has lot of water very little water may be required).
• Make small bolls and roll into Chapathis using dry flour if required
• Heat tava and roast the Rottes using little oil (can also be roasted like Jonna/Jowar rotis instead of using oil)

Sorakaya Rotte is ready to be served. Can be had when hot like evening snacks or morning break fast.

Poornalu

Ingredients:
Chanaga pappu/Toor dal(if health conscious): 1 cup
Jaggery: 1 cup
Saunf:2-3 tsp
Minappappu/Urad dal: 1 cup(soaked)
Rice: 1 handful(Soak it with Minappappu)
Oil: For deep frying.

Procedure:

• Boil the chana dal/Toor dal in a pressure cooker for 1-2 whistles
• Drain the boiled chana dal and let it cool
• Add Jaggery and saunf and grind the boiled chana dal to make poornam
• If the poornam is little loose, Transfer it into a thick bottom vessel and cook on medium flame till it gets little thicker and let it cool As it cools it gets thicker
• Grind the Soaked Minappappu/Rice into a batter(little thicker than dosa batter). Tip: Add little Jaggery or sugar while making the batter for tastier poornalu.
• Heat oil for deep frying in kadai.
• Make round balls of the poornam and dip in the batter and deep fry in the oil till golden brown.

Poornalu ready to be served. 

Can be stored upto 2 days

Bobbatlu/Polelu/Oligalu/Bakshyalu

Ingredients:
Chanaga pappu/Toor dal(if health conscious): 1 cup
Jaggery: 1 cup
Saunf:2-3 tsp
Maida: 1cup
Rava:1/4 cup
Ghee for roasting the bobbatlu(You can use ghee mixed with oil if health conscious)

Procedure:

• Boil the chana dal/Toor dal in a pressure cooker for 1-2 whistles
• Drain the boiled chana dal and let it cool
• Add Jaggery and saunf and grind the boiled chana dal to make purnam
• If the purnam is little loose, Transfer it into a thick bottom vessel and cook on medium flame till it gets little thicker and let it cool As it cools it gets thicker
• Make a dough of Maida and Rava(Chapathi dough consistency) Tip: Add sugar powder while making the dough for more tastier bobbatlu
• Make small balls of the dough and purnam
• Make small round chapathi fill with purnam close all edges properly and then make a chapathi/bobbattu of the stuffed mixture
• Roast the Bobbatlu on hot tava using the ghee(or Ghee+oil mixture)

Bobbatlu is ready to be served.

Serving Instructions: Can be had directly hot/Cold

or can be eaten with little ghee and hot milk.

Maliza laddus

Ingredients:

Wheat Flour: 2cups
Jaggery/Bellam: 1cup
Ghee:2-3 tsp
Saunf: 2-3 tsp

Procedure:

• Make Wheat Flour dough for chapathis.
• Make chapathis and using ghee roast on a hot tawa
• While the chapathis are hot make small pieces
• Add mashed Jaggery and saunf mash all ingredients and make laddus

Maliza laddus are ready to be served.

This also a traditional telangana sweet like sadda muddalu and is very tasty and healthy.

Sadda Muddalu or Sajjala laddulu

Ingredients:
Saddala Pindi (Bajra/Spear millet flour): 2cups
Bellam/Jaggery: 1 cup
Saunf: 2 tbsp
Ghee: 1-2 tsp

Procedure:

• Make a Chapathi dough using Saddala pindi adding water
• Make Chapathis of this dough and roast on a tawa applying light ghee
• While the chapathis are hot break them into small pieces
• Add Mashed Bellam/Jaggery, Saunf and ghee and make laddus.

Sadda Muddalu ready to be served.

This is a traditional telangana Sweet made especially for bathukamma festival.

Very tasty and healthy especially for children and pregnant ladies.

Can be stored upto 3-4 days.

Majjiga Charu2(Majjiga pulusu)(Khadi pakori)

Ingredients
Curd:2 cups
Besan/Chanaga pindi:2 cups
Oil: 1tsp for tadka
Talimpu ginjalu: 1tsp
Red chillies: 2-3
Curry leaves:8-10
Oil for deep frying the Pakoras
Onion: 2 chopped
Green chillies:5 slit and sliced to 1 inch pieces
Red chilli powder:2 tsp
Turmeric:1/2 tsp

Procedure

• Take Besan 1 1/2 cups and add remaining onions, 1/4 tsp turmeric green chillies, Red chilli powder 1 tsp, add salt to taste and mix with little water to a consistensy enough to make pakora dumplings
• Heat oil in a pan for deep frying the pakoras
• Add small dumplings of the pakora dough and fry till golden brown
• Keep aside the pakoras after done.
• Make butter milk of the Curd and add salt(only for the butter milk), 1/2 of onions, 1/2 of Green chillies,1/4 tsp of turmeric powder, 1 tsp Red chilli powder. Mix well.
• Mix the remaining besan with 1/2 cup of water thoroughly so that no lumps are left
• Add the besan mixture to the butter milk mixture and mix thoroughly so that no lumps are there.
• Now cook the mixture on flame
• When the besan is cooked switch off the stove(Take care not to make the Khadi/Majjiga pulusu too thick)
• Add the pakoras
• Heat 1 tsp oil in a pan and give tadka to the khadi

Majjiga pulusu is ready to be served.

Majjiga Charu1

Ingredients:
Curd:1 cup
Onion:1 chopped
Green chillies:3 slit and cut to about 1 inch pieces
Oil:1 tsp
Haldi/Turmeric:pinch
Red chillies:2
Talimpu ginjalu:1 tsp
Curry leaves:8-10
Salt to taste

Procedure

• Make thick butter milk from the curd. Add salt
• Add onions and Green chillies
• Heat oil in a pan and tadka(Red chillies, curry leaves, talimpu ginjalu and Turmeric)
• Let it cool a bit and add the Butter milk mixture

Majjiga Charu is ready to serve.

Rava bobbatlu

Ingredients:
Bombay Rava:1 cup
Elaichi powder:1/2 tsp
Coconut grated:1/2 cup
Dry fruits(khaju, badam, pista, walnuts):crushed finely1/2 cup
sugar:1 cup
Wheat flour:1 cup
Salt:pinch
Sugar powder:1 tsp
ghee:1tsp
Milk:1/2 cup

Procedure:

• Fry the Rava, coconut in ghee add water, sugar, dry fruits and elaichi powder and make halwa(little dry)
• Make dough using wheat flour, salt, sugar powder and milk. If required add little water
• Make small balls of the halwa mixture
• Take a small lemon sized dough ball
• Roll it into a small round shape 
• Take the halwa ball and put in center of the dough ball and close it
• Using dry flour roll the Stuffed ball carefully to a flat bobbattu
• Heat tawa and cook the bobbattu both sides using ghee/oil

Rava bobbattu is ready to be served/

Bobbattlu are also called polelu in telangana

Coconut Chocolate Paratha

Ingredients:

Cocunut dry grated: 1 cup
Cooking White Chocolote/Milk Chocolate grated:1 cup
Wheat Flour/Maida:1 cup

Procedure:

• Prepare the Wheat/Maida Flour dough for paratha
• Mix the Grated coconut and chocolate Carefully do not keep mixing for long else chocolate will start melting.
• Take small dough ball, roll a bit and put the coconut chocolate Mixture
• close the edges and make a round ball and roll carefully to a paratha
• Cook both sides of paratha on a hot tava with butter/Ghee/Ghee+oil Mixture

Chocolate paratha is Ready to serve

Yummy Children will love it.

I have used milk chocolate.

Sweet Corn Paratha

Ingredients:
Sweet Corn kernels: 2cups
Onions:Chopped 1
Green chillies:2-3 slit
Chillipowder:1tsp
Dhaniya powder:1tsp
Wheat Flour:2 cups
Turmeric:1/4 tsp
Ginger garlic paste:1/2 tsp
Salt to taste
Oil:1 tsp
Corn Flour:3 tsp

Procedure:

• Make a dough of Wheat flour and keep aside.
• Make a paste of Sweet corn, salt, chillipowder
• Heat oil in a pan.
• Add onions and green chillies . Add ginger garlic paste and turmeric. Fry till onions are golden brown.
• Add the Sweet corn paste
• Fry till Sweet corn is cooked and the moisture is evaporated
• Add Corn Flour and dhaniya powder and mix thoroughly excess oil is absorbed and the mixture looks dry and comes together.
• Switch off the stove and cool the mixture.
• Now take a small lemon size dough ball roll it into a thick 3-4 inch roti. Take the sweet corn mixture put it in the roti and close the edgesand make a ball.
• Taking dry wheat flour roll the stuffed ball to a paratha.
• cook the roti with butter/ghee on a tawa.

Sweet corn paratha is ready to be served.

Serving Instructions: Tastes best when hot. Can be served with Curd/Pickle or any other curry.

 

Veg Spring Rolls

Cabbage: grated 1 cup
Carrot: chopped finely 1 cup
Green peas:1 cup
capsicum:1 cup finely chopped
Spring onion:1 cup finely chopped
Salt to taste
Maida:1 cup
Semolina:1/2 cup
oil: for deep frying
Tomato ketchup: 1tsp
Chilli sauce:1 tsp
Ajinomoto:pinch
Soya Sauce:1 tsp

Procedure:

• Make a hard dough out of Maida and Semolina(Bombay rava) an 1/4 tsp of salt.
• Take 1 tsp of oil and heat it in a pan
• Add the vegetables one by one and saute them (the vegetables need to be still crisp)
• Add the chilli sauce, soya sauce, ajinomoto and salt.
• mix well and saute till the moisture evaporates
• Heat oil in the pan for deep frying the rolls
• Make puris from the dough and stuff them with the vegetable mixture and roll them. Close the edges properly (can use little water to seal the edges properly)
• Fry the rolls in oil till golden brown and crisp.

Spring rolls are ready to be served. Serve hot with tomato ketchup.

Tip: Instead of Maida and Semolina dough for the spring rolls we can make a wrapper from Cornflour and use it to make the spring rolls.

Procedure for pan cake:

• Mix  cornflour in water and make a liquid.
• Heat a non stick pan and pour little cornflour mixture and spread the whole of pan.
• After the wrapper is cooked remove it carefully and use it to wrap your spring rolls.

Tips

Cooking

• If you have prepared the dosa batter late and not sure it would ferment. No need to add soda to it. Just put the dosa batter bowl on the Gas cylinder. Dosa batter will ferment faster. 
• If sometimes you have put excess salt in gravies boil potatoes and them to the Gravy the potatoes will absorb the excess salt.
• If you want good color for your dosas like the hotel people soak few methi seeds along with urad dal and rice. Take care not to add more methi seeds as dosas could turn bitter.
• If you want soft and tasty dosas add sabudan, methi seeds, chana dal, pesarapappu while soaking the urad dal and rice for dosa batter. After you grind the dosa batter if any left over rice is there make a paste and mix in the dosa batter dosas will be soft and tasty with excellent color. 
• If you want your Idly to be soft take any leftover rice make a paste and mix in the Idly batter.
• Do not throw away the water used for boiling vegetables use it to make gravies. you will not lose the vitamins in the process and gravy will also be tasty.
• Peel the skin of the vegetables very thin so that you would not lose essential vitamins and nutrients just under the skin. 
• Wash the vegetables before peeling/cutting. to avoid losing water soluble vitamins.
• To keep chillies fresh for long remove their stems before storing.
• To keep coriander fresh for long cut the roots/Edges and store.
• To avoid browning of apples after cut for long time apply lemon juice on the surface.
• To avoid crying while cutting onions, remove the top and bottom portion, cut into two halves and put in water for 5-10 minutes.
• If you want crispy pakoras, add hot oil to the besan flour while mixing. Do not make the dough soft just moist enough to make small pakora balls.
• If you want soft and crispy murkus add hot oil to the flour while mixing.
• Add a few drops of lemon and a tsp of oil to rice before boiling to separate each grain for biryani.
• To peel off the skin of tomatoes put the tomatoes in boiling water for about 2-3 minutes covered with lid then take out and peel off the skin easily.
• After boiling the noodles, immediately cool them under running water and add a tsp of oil and mix. This will keep the noodles seperate and avoid over cooking.
• After boiling rice for biryani, immediately cool the rice under running water and add a tsp of oil and mix. This will avoid over cooking of rice and keep the grains seperate.
• If you forget to soak chana/Rajma over night for curry soak them in hot water for 1 hour then they will be ready
• If you want to set curd faster during winter place it in microwave. 
• If you want the onions/vegetables to cook faster add salt. The moisture generated will help the veggies to cook faster.
• 
  

General

• If you have too many cockroaches in the house take boric powder and mix in wheat atta and make a dough and make small balls and place them in areas where u mostly find cockroaches. Cockroaches will eat the dough and die you cannot find cockroaches for few months
• Caustic soda is a powerful chemical available in flakes form (available in secunderabad/begum bazar). Do not touch the powder with bare hands.

• This if used can help us a lot in our cleaning. Add caustic soda to boiled water and soak the objects(Combs/Knifes,Tea glasses/cups etc etc) if u want to remove dirt and tough stains which would not go from normal cleaning. When u soak the combs you can see all the dirt leaving the comb automatically and u just have to brush it once and your comb looks clean like new. Any kind of dirt which has accumulated on any surface which would not go with normal cleaning can be cleaned with caustic soda. Be careful not to touch the water mixed with caustic soda when hot use a brush/stick/holder. the chemical is powerful
• Caustic soda can be used for any kind of cleaning - mugs/buckets, combs, taps, tiles etc
• Caustic soda can also be used to soak clothes like whites/Jeans having tough stains and dirt. (But use it carefully if you add too much then chances of holes in your clothes). Add 1/2 tsp of it to water and also add normal surf and soak for 1/2-1 hour and wash without much effort your clothes are clean
• Tired of cleaning Silver articles. Blackness does not go. We get a liquid called Rooperi exclusively for silver articles. Clean the silver articles with this liquid and all stains will be gone and silver articles will look brand new
• For cleaning Copper articles use the pitambari very effective in cleaning.
• When One vessel gets stuck in another and difficult to seperate. Pour water in the vessel and heat it. The vessels will seperate easily.

Tamarind Rice2

Ingredients

Tamarind Pulp: 2 cups(Tamarind should be soaked in water and thick pulp extracted)
Ground nut:2 tsp
Green chillies:3-4(slit)
Talimpu Ginjalu:2 tsp
Red chillies:4
Curry leaves:15-20
Turmeric:1/2 tsp
Salt to taste
Oil:2 tsp

Procedure:

• Heat oil in the pan and add ground nuts. Fry till brown and crisp
• Add Talimpu Ginjalu, Red chillies,Turmeric,Green chillies and Curry leaves and fry
• Add the pulp and salt
• Boil the mixture till the pulp reduces to half and the oil floats on the mixture
• This pulp mixture can be cooled and stored in a bottle
• Stays upto 5 days if outside and 10 days if stored in fridg

Whenever Tamarind Rice is required take boiled rice and mix the pulp.
Tamarind Rice is ready to serve.

Tapala chekka (Rice flour)

Ingredients:

Rice Flour:1 cup
Sesame seeds:1 tsp
Chana dal (soaked):1 tsp
Onion:1 chopped
Chilli paste: 1tsp
Red chilli powder(Can be skipped if u dont like it little spicy):1/2 tsp
Salt to taste
Oil:1 tsp

Procedure:

• Take the Rice Flour in a bowl and add all the other ingredients(Except oil) an make a soft dough (should be able to make a roti not too watery/loose)
• Take a flat pan/Broad bowl and apply oil on the base and sides. Add little more oil
• Put the pan on stove in low flame
• Take the dough an spread it at the bottom of the pan/bowl (1/2 cm thickness)
• Cook the chekka on medium low flame till one side is cooked
• Turn the chekka carefully and cook on other side

Chekka is ready to serve. Tastes best when hot

Tapala chekka(jowar flour)

Ingredients:
Jonnapindi:1 cup
Chana dal:1tsp soaked
Nuvvulu/Til/Sesame seeds:1 tsp
Chilli powder:1tsp
Salt to taste
Oil:1 tsp

Procedure:

• Take the Jowar flour/Jonna pindi in a bowl, add the chana dal, nuvvulu, Chilli powder and salt and mix evenly. Add water to make a soft dough.(The dough should be soft enough to make Roti)
• Take a Flat pan/Broad mouthed Aluminium bowl(in which we cook rice). Take oil with hand and spread evenly on the pan including the sides.Add little more oil.
• Now put the pan/Bowl on the stove in low flame and take the dough and spread it on the base of the bowl/pan into a flat layer(1/2 cm thickness)
• Now make the flame medium and cook for some time.
• Once one side looks cooked turn the chekka carefully to the other side and cook.

Once both sides are well cooked and golden brown the Tapala chekka is ready to be served.

Serving Instructions: Tastes best when hot

Tamarind pulihora1

Ingredients:
Tamarind: 1lemon size soaked in water
Rice boiled 1 cup
Salt to taste
Ground nuts:1tbsp
Redchillies:2
Turmeric:1/4tsp
Oil:1tsp
Tadka(Talimpu)seeds:urad dal(minappappu),chana dal, avalu,Jeera
Karivepaku/Curryleaves:8-10(leaves)

Procedure:

• Extract thick pulp of soaked tamarind and keep aside
• Take boiled rice add little oil, turmeric,salt and Tamarind pulp and mix thoroughly
  Tip: Mixing little oil and turmeric in rice itself lets the rice to be seperate and color to be good
• Heat oil in a pan.
• Fry groundnuts till brown and crisp.
• Add the Talimpu seeds, Red chillies broken into halves, Curry leaves and fry till brown
• Add the Tadka to the boiled rice mixture

Tamarind pulihora is ready to serve.

CoconutTomato pachadi

Ingredients:
Coconut:1/2 chippa
Tomato:3 medium sized(Half Ripe)
Jeera:1 tsp
Groundnut:1 tbsp
Dhaniya:1tsp
Urad Dal:1 tsp
Red chillies:4
Green chillies:2
Tamarind:  1/2 small lemon sized
Salt: to taste
Garlic cloves: 6-7
oil: 1 tsp
Turmeric: 1/4 tsp
Oil, Talimpu ginjalu, karivepaku for tadka

Process:

• Dry roast Jeera, Groundnut, Dhaniya, Urad Dal and Red chillies keep asid
• Take oil in a pan and heat it.
• Add tomatoes, Green chillies and fry till tomatoes are soft and cooked
• Cut cocunut to small pieces, add Tomatoes, greenchillies, Jeera, Groundnut, Dhaniya, Urad dal, tamarind, salt, Red chillies and grind to coarse paste
• Take the paste into a bowl
• Heat oil in pan add talimpu ginjalu, karivepaku, Turmeric and give a tadka to the pachadi.

Coconut Tomato pachadi is ready to serve.

Serving Instructions: Tastes good with Hot Rice and Ghee.

Tomato Rice1

Ingredients:
Boiled Rice: 1Cup
Tomatoes: 2-3 medium sized
Shajeera: 1/2 tsp
Patta/Dalchini chekka:1/2 inch piece
Lavanga:2
Jeera:1/2 tsp
Tomato Ketchup:1 tsp(Gives rich color and taste to tomato rice)
Green chillies:2 slit
Red chilli powder:1/2 tsp
Onion: Chopped
Oil:1tsp
Salt to taste
Dhania powder:1/4 tsp
Coriander: for garnish

Procedure:

• Heat oil in the pan and put shajeera,  patta(crush it a bit), lavanga, Jeera
• Add onions and chillies and fry till golden brown
• Add chopped tomatoes and fry till tomato is cooked
• Add Tomato Ketchup, Salt, chill powder and mix well
• Add dhaniya powder and mix well
• Add the Boiled Rice and mix well
• Garnish with coriander

Tomato Rice is ready to serve.

Sojja Polelu

Ingredients:

Bombai Rava(Fried in Ghee): 1/4Kg
Sugar: 1/4Kg
Maida/Wheat flour: 1/4 Kg
Elaichi powder:1/4 tsp
Kaju: crushed pieces
Salt: Pinch
Oil: for Deep Frying

Procedure:

• Boil water and add Rava when Rava is cooked to halwa consistency add sugar, elaichi powder, kaju pieces and mix thoroughly
• Switch off the stove after the water evaporates and halwa is done and let it cool
• Knead the maida/Wheat flour by adding pinch of salt like poori dough
• Make small lemon size balls of maida
• Make small balls of halwa 
• Make small pooris of maida and stuff with halwa
• Roll the stuffed balls to pooris
• Deep fry the stuffed pooris till golden brown

Sojja polelu is ready to serve.

sojja polelu

Can be stored for 2-3 days.

Beerakaya pachadi

Ingredients:

Beerakaya:1/4 kg
Minappappu/urad dal: 1 tsp
Jeera:1 tsp
Garlic cloves:3-4
Tamarind: 1 small lemon size
Turmeric: 1/4 tsp
Green chillies:2-3
Red chillies:1-2
Dhaniya:1tsp
Curryleaves and talimpu ginjalu.
Salt to taste
Oil:1 tbsp

Procedure:

• Grate only the sharp edges of beerkaya skin and leave the skin intact.
• Cut the beerkaya into small pieces
• Dry roast the Jeera, Dhaniya, red chillies and keep aside
• Put 1 tsp of oil and fry the beerkaya, green chillies and Garlic cloves till the beerakaya is golden brown and cooked. Let it cool
• Grind the dry masalas. Add beerkaya, green chillies, Garlic cloves, Tamarind, Turmeric and Salt and make a paste.(let it be little coarse not a fine paste)
• Put the oil in the pan and give tadka to the beerkaya paste

Beerkaya pachadi is ready to serve.

Serving Instructions: Tastes best with hot rice.
 

Gutti Vankaya

Ingredients:
Small gutti vankaya(brinjal/baingan)-1/4 kg
Sesame Seeds\til\Nuvvulu-1tbsp
Onions Medium Sized- 3-4
Cloves\Lavanga-1-2
Dalchini Chakka\Patta-1/2 inch piece
Shajeera-1tsp
Jeera-1tsp
Dhaniya-1tsp
red chillies-1-2
Kothimira\Coriander-1bunch
Pudina-1/2 bunch
Oil-2tsp
Salt to taste
Chilli powder-1 tsp
Green chillies-2-3
Tamarind: 1 small lemon sized
Turmeric: 1/4 tsp

Procedure:

• Cut the brinjals in center as a plus so that the masala can be stuffed. Take water in a bowl and put some salt in it and put all the cut brinjals in it(to avoid blakening of the cut brinjals).
• Put the pan on the stove and dry roast the  masalas-Jeera,Dhaniya, cloves,shajeera, dalchini,red chillies till they release their aromas and keep aside.
• Now dry roast the sesame seeds till golden brown and keep aside.
• Now put 1tsp of oil in the pan and frythe onions, green chillies, coriander and pudina till the onions turn golden brown  and let it cool.
• Grind the dry masalas and sesame seeds till fine powder then addd the onions, green chillies, coriander, pudina, Tamarind, Turmeric, chilli powder and salt and grind to fine paste.
• Put the pan on the stove and 1 tsp of oil. Fry the brinjals in the oil till they are cooked.
• Now add the masala paste and mix thoroughly(If the masala looks too thick add a little water).
• Lower the flame and cook till the masala releases the oil.

Gutti Vankaya is ready to serve.

Serving Instructions: Tastes better with hot rice.
 

Kakarakaya ulli karam

Ingredients:

Kakarakaya/Karela/Bitter gourd: 1/4 Kg
Tamarind: LemonSize
Onions: 3-4 Medium sized
Salt: To Taste
Jeera: 1 tsp
Dhaniya:1 tsp
Red Chillies(dried): 4-5
Garlic cloves:3-4
Oil: 4-5 tsp
Turmeric: pinch
Chilli powder:1 tsp

Procedure:

• Peel the skin of Karela and cut it into small pieces, soak the pieces in little salt and Tamarind water for atleast 5-6 hours if you dont like the Karela to be bitter.
• Squeeze all the excess water from the Karela pieces and keep aside.
•  Heat the oil in a pan and fry the Karela pieces till light golden brown few pieces at a time(To ensure you use as little oil as possible)
• Keep the fried Karela pieces aside.
• Roast the Jeera, Dhaniya, redchillies lightly till the aroma of the spices is released.
• Grind the Onions, Tamarind, spices(Jeera, Dhaniya, redchillies, Turmeric, Chillipowder, salt) and Garlic cloves to a paste.
• Heat the oil(used for frying karela pieces) and put the paste and cook till the paste starts releasing the oil.
• Now add the Karela pieces and mix thoroghly.

Kakarakaya Ulli karam is ready. Can be stored for 3-4 days if stored outside upto 1 week if kept in fridge.

Serving Instructions: Tastes better with hot rice.

Step by Step pictures below:

• Ingredients

 

• Peel the skin of Karela and cut it into small pieces, soak the pieces in little salt and Tamarind water for atleast 5-6 hours if you dont like the Karela to be bitter.
  
  
  
  
  
  
  

 

• Squeeze all the excess water from the Karela pieces and keep aside.

 



•  Heat the oil in a pan and fry the Karela pieces till light golden brown few pieces at a time(To ensure you use as little oil as possible)
• Keep the fried Karela pieces aside.

• Roast the Jeera, Dhaniya, redchillies lightly till the aroma of the spices is released.

• Grind the Onions, Tamarind, spices(Jeera, Dhaniya, redchillies, Turmeric, Chillipowder, salt) and Garlic cloves to a paste.
  
  
  
  
  
  
  

Heat the oil(used for frying karela pieces) and put the paste and cook till the paste starts releasing the oil.

Now add the Karela pieces and mix thoroghly.

Kakarakaya Ulli karam is ready. Can be stored for 3-4 days if stored outside upto 1 week if kept in fridge.