Gongura Thokku

Ingredients:


A bunch of fresh Gongura leaves
5 tsp oil
1 tsp muster seeds
1 tsp fenugreek seeds
A pinch of asafoetida
2 tsp red chili powder
Salt to taste





Process:


Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.
Heat oil(To 5 spoons of oil)in a pan and add mustard seeds, fenugreek seeds, asafoetida, and add chopped leaves. Fry with constant stirring.Add salt, red chillie powder and cook until it becomes paste.Turn off the heat and let it cool.Mash it and store in a ceramic jar.
Variation.We can add garlic(fry garlic cloves in oil) to this pickle.

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Ginger Pickle

Ingredients:

100 gms ginger 
1/4 tsp mustard seeds
1/4 tsp fenugreek powder
1/4 tsp asafoetida 
salt to taste. 
2 tsp red chillie powder 

.


Process:

Wash ginger,grate ginger finely.After grating the ginger, it is better if you soak for 5 min in water,and drain. 
Take 4 tsp oil and add mustard seeds.When it splatters, add fenugreek seed powder and asafoetida. 
Add grated ginger, salt, red chillie powder and fry well till the moisture is gone and it becomes a non-sticky paste.

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Tomato Pickle

Ingredients:

3 tomatoes
4 karivepaku leaves
4 kottimeera leaves
50 gms tamarind (if paste -2 spoons)
1 tbsp talinpu ginjalu
3 green chillies-2-3
2 tsp oil

Process:

First cut tomatoes,chillies and kottimeera leaves..
then take one pan and put oil and warm it.
then put talinpu and add tomatoes,chillies,kottimeera and karivepaku leaves..
keep the contents in pan for 5 minutes and stir them well 
make sure that tomatoes couldn\'t turn to paste...


then take the pan away from stove and get it cold for 5 to 10 minutes,,
then put the contents in grinder,..add tamarind and salt for taste..
if u wish u can add some garlic ,,


** make sure that chutney is with some fried tomatoes pieces

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Kothimeera pachadi

Ingredients:


1bunch - corriander leaves(kothimeera)
2 - green chillies
1tbsp - roasted red chilli powder
pinch - turmeric
salt - as per taste
seasoning:


1tsp - musturd seeds(Avalu)
2tbsp - oil

Process:


Wash and dry corriender leaves for few hours,fry corriander leaves untill they change colour, and fry green chillies.Mix all the ingredients including corriander leaves and green chillies (except mustard seeds and oil) grind them into paste.Heat oil and add mustard seeds when mustard seeds splutter add ground paste to it,keep it on low flame for 5 min and remove.When it is cool store in a air tight container. It goes well with hot rice, breakfast and snacks

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Sushi Rice Recipe - How to Make Sushi Rice Video.meta

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Samosa

INGREDIENTS:-

For samosa sheets

3 cups of maida or all purpose flour

3 tsp of oil (1 tsp for 1 cup of flour)

1/4 tsp of carom seeds or ajwain

salt to taste

water to knead the dough

For the stuffing

• 2 potatoes boiled and diced
• 1 tblsp ginger garlic paste 
• 1/4 tsp tumeric
• 2 to 3 green chillies finely chopped
• coriander leaves chopped
• cumin powder
• coriander powder
• red chillie powder
• chat masala
• cashew nuts 2 tblsp
• 1/2 tsp cumin seeds
• salt to taste and lime juice of 1/2 lime
• oil

Process:

DIRECTION:-
For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well
by mixing well each flour grain will be coated with the oil and it gives the cruncy texture to the samosas.
Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.

Potato stuffing

Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.

cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr

coriander pwdr and cumin pwdr.add little water so the masalas don't burn.

then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.

you can make any stuffing of ur choice with any variations.

Samosa

make rolls of the dough depending on the size of samsosa you want.

roll the dough in circle first and then make them oval in shape.cut that oval shape into half.

take that half apply water on all edge,take one end 

bend it in canter and taking other end overlap it on the first edge making it

a triangle or cone.fill the cone with the stuffing and seal the edges to get a triangular shape for the samosa.

Samosa using spring roll sheet


take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it,stuff it with the 
stuffing and seal the cone using water or egg wash making it triangular in shape.


Now fry the samosaos in the oil till they turn golden brown.
the samaso with the dough requires oil temp., of @ 300'F while the
spring roll samosas require higher temp., of 350 'F.
Enjoy the samosas with ur favourite chutney.

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tandoori alu

Ingredients:


potatoes-250g
curd-100g
gingergralic paste-1spoon
coriander powder-1/2 spoon
tumeric
redchilly powder
salt
food colour-red

Process:


first we have to boil aloo.Take 100g of curd,mix turmeric,gingergarlic paste,redchilly powder,coriander powder and mix it well after that mix boiled potatoes & keep it aside for 15 min.placekadai on stove and heat this untilit turns red or you can use in microwave oven also.after that garnish with coriander and serve it

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Cauliflower Pakoda

Ingredients:


1 cup cauliflower pieces
1 cup besan(Senaga Pindi)
1 cup chopped onions
3-4 curry leaves
chopped corriander
1/2 spoon red chilli powder
1 spoon ginger-garlic paste
salt for taste
baking soda -pinch
2-3 chopped green chillis
2-4 cloves(grinded)

Process:


Mix all the ingredients with water into fine dough. Make dough into small balls and fry deeply in the oil. Allow it to fry untill they turn into red-brown color. Pakodas are ready to serve with tomato ketchup.

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Pav Bhaji

Ingredients:

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji

• 1 capsicum chopped fine
• 2 onions chopped fine
• 2 tomatoes chopped fine
• 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
• 2 tbsp. butter
• 2 tsp. pavbhaji masala
• 1 1/2 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. sugar
• salt to taste
• 1 cup water (in which vegetables were boiled)
• 1/2 tsp. each ginger grated, garlic crushed
• juice of 1/2 lemon.

To Garnish

• 1 tbsp. coriander chopped
• 1 onion chopped
• small pieces of lemon

Process:

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

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Ingredients: 


Urad Dhal - 1 cup

Rice - 2 cups

Channa Dhal - 1 cup

Sugar - 1 cup (or) Jaggery

Elaichi Powder 

Oil for frying 


Method:

Soak the Urad Dhal and rice overnight(plain dosa pendi). 

Grind it and add a pinch of salt. 

Cook the Channa Dhal. 

Drain excess water out and then mash the boiled channa dhal in a Kadai.

Add sugar(or)jaggery with elichi powder. 

Stir the Channa dhal until it thickens. 

Remove from the heat and keep it aside to cool. 

Apply little ghee on your fingers and make small balls of the batter and keep it aside. 

Heat the oil in a kadai. 

Dip the channa dhal balls in the dosa pendi and with a tablespoon put 

the dipped balls into the oil and fry it until they are light golden brown. 

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Pulihora

Ingredients for Andhra Pulihora Recipe

Sona Masoori rice - 6 cups
(uncooked)

Tamarind(Puli) - 36 one inch pieces(or 2 lemons sized of tamarind)
water-1cup for soaking the tamarind

Green chillies - 15 nos
(make small slits)

Curry leaves - 1 bunch

Red chillies - 5 nos

Mustard seeds - 2 tbsp

Ginger - 1 1/2 " piece
(finely minced)

Turmeric powder - 1 1/2 tsp

Sugar - 1 tsp

Salt - 6 1/2 tsp

Ground nuts(Nelakadala) - 1/2 cup
(roasted)

Bengal gram(Kadalaparippu) - 1/2 cup

Black gram(Uzhunnuparippu) - 1/4 cup

Cashews - 1/8 cup

Oil - 1 1/4 cups

Cumin seeds(Jeerakam) - 1 tsp

Asafoetida(Kayam) - 1 pinch(optional)

Preparation Method of Andhra Pulihora Recipe

1)Soak Bengal gram in water for 30 mins. 

2)Mix this soaked dal with washed and drained rice.

3)Pressure cook it with 12 cups of water.

4)Rinse the tamarind and soak it in 1 cup of water for 30 mins or microwave it for 7 mins with 1 cup of water.(total extract will measure to 1.5cup).

5)Extract the pulp of it and keep aside.

6)Heat oil in a pan.

7)Add Bengal gram, black gram and 1 tbsp of mustard seeds.

8)Once they splutter, add roasted grounduts and cashews and saute for a while.

9)Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.

10)Add the tamarind pulp and saute for another 2 mins.

11)Cover and cook for 8 mins on medium flame, until the oil separates.

12)Add sugar, salt and turmeric and switch off the stove.

13)Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside.

14)Mix together the pressure cook dal-rice mixture with the sauteed masala.

15)Add the ground mixture to the above and mix well.

:- Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little/more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking.

:- Add as much curry leaves for better flavour.

:- This can be stored in a refrigerator for 1 week.

:- I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as 

per your taste. 

:- Pulihora recipe is ready.

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