Pani poori or golgappa or gupchup

For Water:
For 1 litre water
50gms black salt
30 gms jeera dry roasted
30 gms black pepper
5-10gms lemon salt(nimmuppu)
Make a powder of all these and mix in water
Greenchillies:3-4
Coriander leaves:10gm
Pudina leaves:10gm

Make a paste of all ingredients and mix in water
Add salt to taste and  your pani is ready.


For poori:
1 cup sooji
2 cup maida
1 tsp dalda/hot oil
salt:1/4tsp
Knead a hard dough using above ingredients by adding little water
Once ready keep aside for 30 mins
now roll into round chapathi's and cut it into small pooris using a lid/mould of required size
Heat oil in a pan and deep fry the pooris


For stuffing
Green peas(Dry):1 cup soaked overnight
Salt to taste
chillipowder 1/2tsp
chat masala 1/4tsp
dhaniya powder 1/2 tsp
coriander leaves:1tsp
Onion 1 finely chopped
Carrot grated:1cup


Procedure:
Pressure cook the soaked peas for 1-2 whistles
mash it with spatula lightly
In a pan add the above mashed peas
Add salt, chillipowder, little pani prepared above
All masalas and cook for 3-4 minutes
Stuffing for pani puri is ready


Take poori, make a small hole stuff with peas mixture, onion, carrot and dip in the water and have it


Yummy pani poori is ready to be served.

Mixed Veg Curry 2

Carrot: 1 cup finely chopped
Potato:1 cup Diced into small pieces
Spring onions:1 cup
French Beans:1 cup(Finely chopped)
Any other veggies like peas/cauliflower etc.
Coriander: 1tbsp
Pudina:1tbsp
Kuskus(Gasalu):1tbsp
Badam:8-10
Tomato:1 big
Onion:1 big
Garam masala:1tsp
Dhaniya powder:1tsp
Salt to taste
Chillipowder:1tsp
Greenchillies:2 slit and chopped
Oil:1 tsp
Turmeric:1/4 tsp
Ginger garlic paste:1/2 tsp

Procedure:

• Heat oil in a pan
• Add spring onions Saute them for a min
• Add ginger garlic paste
• Add carrot, beans and saute them for 2-3 mins
• Add potato and saute them for a min
• Close the lid and let it cook till vegetables are cooked and soft
• Dry roast kus kus
• Make a paste of badam and kuskus
• Make a paste of onion+Tomato
• Once veggies are cooked
• Add onion tomato paste
• Let it cook for 2-3 mins
• Add kuskus badam paste add 1 cup water
• Add Turmeric and mix well
• and cook on slow flame till oil starts releasing
• Add salt and chillipowder cook for 1-2 mins
• Add garam masala and dhaniya powder and cook for 1-2 mins

Mixed Veg curry is ready to be served. Tastes good with Roti/Naan/Khulcha/Fried rice/Biryani's

Chinta Chiguru royyalu(dry/Fresh)

Ingredients
Chinta chiguru(tender tamarind leaves):1cup
Vatti royyalu(dry prawns):1 tbsp(can use fresh also)
Onion:1 big finely chopped
Green chillies:3-4 slit
Oil:1tsp
Salt to taste
Chilli powder:1/2 tsp

Procedure:

• Heat oil in a pan
• Fry the vatti royyalu/Fresh prawns and take it aside once cooked.
• Add onions and green chillies
• Fry till light brown
• Add the fried vatti royyalu/Fresh Prawns.
• Fry for 2 mins
• Add chinta chiguru and fry till lightly cooked
• Add chilli powder and salt to taste
• cook for 2-3 mins

Chinta chiguru vatti royyalu is ready to be served.

Ulli(Onion) charu

Ingredients

Tamarind Pulp extracted:1 cup(from lemon size tamarind)
Besan/Wheat flour: 1 tbsp
Onions: 1 big chopped
Green chillies:3-4 slit
Oil 1 tsp
Jeera+Mustardseeds+uraddal+chanadal-1ts[
Salt to taste
Chillipowder:1tsp
Curry leaves:8-10
coriander leaves: 1 bunch

Procedure:

• Heat oil in a pan
• Add tadka seeds
• Add curry leaves
• Add onion and Green chillies
• Fry till soft and light pink
• Add tamarind pulp
• Add about 1 cup water
• Let it simmer for atleast 5 mins
• Add salt to the mixture
• Mix water in the Besan/wheat make a thin paste
• Add the mixture to boiling tamarind water
• simmer for 5 mins
• Add chillipowder
• Add dhaniya leaves.
• (Add garam masala/Dhaniya powder if desired)
• Simmer for another 2-3 mins

Onion Charu is ready to be served.

Kattu charu

Kattu charu

Ingredients:

Dal boiled water: 2 cups(While preparing any dal like tomato/ palak etc add extra water and using a ladle carefully take out only water).
Onion: 1 finely chopped
Salt to taste
Oil 1 tsp
Jeera+Mustard+uraddal+chanadal-1tsp
curry leaves:8-10

Procedure:
Add salt to the dal water
Heat oil in a pan
Add tadka seeds
Add Onions
Add curry leaves
Saute a little and add to the dal water

Kattu charu is ready to be served.
This is really good for small kids who eat soft and loose rice. Highly nutritious.

Lauki Saboodan Kheer(Bottle gourd Saboodan Kheer)

Ingredients

Saboodan:1 cup
Lauki/bottle gourd/sorakaya:1 cup grated
Khoya:1/2 cup
Ghee: 1tbsp
Dry fruits: khaju,badam,pista,kishmish
Sugar: as per taste
Milk: 1.5 cup
Procedure:

• Heat little ghee and fry the dry fruits and keep aside
• In the same ghee(if required add a little more)fry the saboodan and add water cook and keep aside
• Frying the saboodan in ghee ensures that they are not sticky
• Heat remaining ghee and fry the grated lauki till golden brown
• Add the khoya and fry till golden
• Add cooked saboodan, sugar and milk
• Cook for 3-4 mins till mixture comes together
• Garnish with dry fruits

Lauki saboodan kheer is ready to be served.

Saboodan can be skipped if not available or not interested.

Mutton Fry

Ingredients:
1/4 kg mutton
1 big Onion(chopped)
Chillipowder:1tsp
Salt to taste
Garam masala:1 tsp
Gingergarlic paste:1tsp
Pudina+coriander leaves: 1 tbsp
Haldi:1/4 tsp
Oil:1tsp


Procedure:

• Clean the mutton and marinate with 1/2 tsp gingergarlic paste 1/2tsp chillipowder and pinch of haldi.
• Pressure cook for just 1 whistle(so that mutton cooks easily)
• Heat oil in a pan
• Add chopped onions and fry till pinkish and cooked
• Add the pre cooked mutton and cook till the mutton is cooked
• Add salt and chilli powder
• Cook for 3-4 mins
• Add garam masala and cook for 1-2 mins

Your mutton Fry is ready to be served

Gongura Mutton curry

Ingredients:
1/4 kg mutton 
1 cup gongura (leaves seperated and cleaned)
1 big Onion(chopped)
Chillipowder:1tsp
Salt to taste
Garam masala:1 tsp
Gingergarlic paste:1tsp
Pudina+coriander leaves: 1 tbsp
Haldi:1/4 tsp
Oil:1tsp


Procedure:

• Clean the mutton and marinate with 1/2 tsp gingergarlic paste 1/2tsp chillipowder and pinch of haldi.

• Pressure cook for just 1 whistle(so that mutton cooks easily)

• Heat 1/2 tsp oil in a pan and add gonguraleaves and cook till soft

• Remove and keep aside

• Add remaining oil to pan

• Add chopped onions and fry till pinkish and cooked

• Add the pre cooked mutton and cook till the mutton is cooked

• Add salt and chilli powder

• Cook for 3-4 mins

• Add cooked gongura to this

• Cook for 2-3 mins

• Add garam masala and cook for 1-2 mins

Your gongura mutton is ready to be served