Munakkaya sambar( Drumstick stew)

Ingredients:

1 cup of toor dal

2 1/2 cups of water

2 tbsp of oil

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/2 tsp of turmeric powder

1/2 cup of curry leaves
2 cloves of garlic

3-4 green chillies or dry red chillies

3/4 tsp of red chilli powder

3 medium size drumsticks(munakkayalu)

1 large lemon size tamarind ball

1/2 cup of fresh coriander leaves

salt to taste

Procedure:

Wash 1 cup of toor dal and add 2 1/2 cups of water, pinch of turmeric powder and few drops of oil.
Pressure cook it for around 3-4 whistles, let it cool down naturally( it may take 10-15 mts to cool down).
Soak tamarind in 1 cup of warm water and set it aside.
Peel outer skin of drumsticks and cut it into finger length pieces.
Heat oil in a saucepan, add mustard seeds wait until they starts splattering. Now add cumin seeds, green/red chillies, crushed garlic, turmaric powder and curry leaves.
Saute them for a minute. Add drumsticks and give them a good stir, cook them on medium to low flame for 4-5 min by placing lid on top.
Add pulp extracted tamarind juice, chilli powder and salt. Stir all together and bring them to boil.
Adjust the thickness of the sambar by adding hot water, Now stir in the cooked and mashed toor dal.
 Boil the sambar for an other 8-10 mts on low flame, cover cook till drumsticks are cooked.
Check the seasoning and add freshly chopped coriander leaves, simmer for 1 more minute and switch off the flame.
Serve hot with plain rice or bagara rice.
Try this dish, am sure you will enjoy it!

Guddu pulusu (Egg curry / Egg in tamarind gravy)

Ingredients:

6 medium size eggs

2 medium size onions

2 tbsp of oil

1 tsp of garlic ginger paste

1/2 tsp of turmeric powder

1 tsp of chilli powder

1/3 tsp of cumin powder

pinch of fenugreek(menthulu) powder(optional)

1/2 tsp of coriander powder

1 tsp of dry coconut powder

1 big lemon size tamarind

1/3 cup of fresh coriander leaves

salt to taste

Procedure:

Boil eggs for around 12-15 mts, remove shell and keep it aside.
soak tamarind in 1 cup of warm water.
Now heat oil in a sauce pan then add chopped onions, wait until onions turn into golden brown then add garlic ginger paste and turmeric powder.
 Fry them until garlic ginger loses its row smell, add chilli powder, salt and tamarind juice(soaked in warm water and pulp extracted).
Mix well, let it cook for 5 mts on medium flame. then add cumin powder, coriander powder, fenugreek powder and coconut powder.
Cook the sauce for another 3-4 mts then add eggs by making slits with knife(to make eggs more tasty).
Cover the sauce pan and cook for another 5 mts until the eggs turns into golden brown(make sure that the eggs are coated nicely with the sauce).
Check the seasoning, add freshly chopped coriander leaves and sim heat for two more mts and turn off the heat.

Serve this curry with plain rice or jeera rice or with Biryani. It tastes great with any of them.
This recipe is simple and tastes greater day by day. Try this recipe you will love it !

Murukulu (Crispy Indian snack)

Ingredients:

2 cups of rice flour

1 tsp of chilli powder

1/2 cup of urad dal(split black gram)

2 tbsp of oil

1/4 tsp of Ajwain seeds

3/4 tsp of cumin powder

1 tbsp of sesame seeds

salt to taste

oil for deep frying

Procedure:

1)Dry roast urad dal and grind it into fine powder and keep it aside.

2)Now in a wide bowl add rice flour, urad dal flour, chilli powder, cumin powder, ajwain seeds, sesame seeds, salt(1 tsp approximately) and 2 tbsp of hot oil, mix it well.

3)Add enought amount of warm water and make a dough, the consistency of the dough should be just similar to roti dough.

4)Heat oil in a deep frying pan(oil should not be too hot, this makes muruku get burnt).

5)Now fill muruku mould with enough dough into it and press it in hot oil. Fry them until golden brown in colour.

6)Fry murukulu in batches and remove them on to a paper towel. Store them in a air tight container and consume with in 3-4 weeks.

Serve this murukulu on any festival/occasion and enjoy.

Dondakaya fry(Tindora fry)

Ingredients:

250 gms of dondakaya(tindora)

2 tbsp of oil

1 small onion chopped

3-4 green chillies

1/2 tsp of garlic ginger paste

1/3 tsp of turmeric powder

1/3 tsp of chilli powder

1 tsp of sesame seeds powder

1/4 tsp of cumin powder

1/4 tsp of coriander powder

1/2 of the lemon juice

salt to taste

fresh coriander to sprinkle on top

Procedure:

1)Heat oil in a nonstick frying pan, saute onions until golden brown.

2)Add garlic ginger paste, green chillies, turmeric powder and curry leaves. Fry them for a minute, then add thinly sliced dondakaya( tindora), chilli powder and salt to it.

3)Mix well, saute on medium flame for 4-5 min. Now add little amount of water if needed, cook it for 12-15 min on low flame by placing lid on top. 

4)Keep checking while sauteing them so that they don't burn. Remove lid, and add cumin powder, coriander powder and sesame seeds powder to it. 

5)Cook on medium to low flame for another 10-15 mts. The tindora should retain  slightly crunchy texture. 

6)Finish it up by adding lemon juice and freshly chopped coriander leaves on top.

Serve this side dish with steamed rice and sambar.  

Mudha pappu chaaru 

Mudha pappu

Ingredients:
1 cup of toor dal(lentils)
2 1/2 cups of water
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1/2 tsp of turmeric powder
1/2 cup of curry leaves
2 tbsp of oil
4-5 green chillies
freshly chopped coriander
salt to taste

Procedure:
1)Wash 1 cup of toor dal and add 2 1/2 cups of water, pressure cook it for 4 whistles then keep it aside, let it cool down naturally.
2)Heat oil in other pan, add mustard seeds and cumin seeds. Wait until they splatter, now add turmeric powder, green chillies and curry leaves.
3)Fry them for a while then add the cooked dal and salt to it. Stir occasionally and cook for around 4-5 min by placing lid on top.
4)Finish it up by adding freshly chopped coriander on top.
[Tip: Add 1/2 tsp of oil and pinch of turmeric to dal before pressure cooking, to make it even more tasty.]

Chaaru

Ingredients:
1 tbsp of oil
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
1/4 tsp of turmeric powder
1/2 tsp of sugar
2-3 green chillies
1/3 cup of curry leaves
1/3 tsp of chilli powder
2 1/2 cups of water
2 tsp of sesame seeds powder
tamarind - 1big lemon size
1/3 cup of chopped onions(optional)
fresh coriander to sprinkle on top
salt to taste

Procedure:
1)Heat oil in a saucepan, add mustard seeds and cumin seeds wait until they splatter.
2)Saute green chillies, turmeric powder and curry leaves. then in an other bowl pour in 2 1/2 cups of water and add tamarind to it. Squeeze all the juices from tamarind.
3)Drain the diluted tamarind water and add them to the saucepan. Switch off the flame, add remaining ingredients (sesame seeds powder, chilli powder, sugar, salt, fresh coriander and chopped onions).
4) Mix all together, check the seasoning and adjust any spices if needed.

 Prepare this dish when ever you like to eat simple and tasty food.

Serve this mudha pappu and chaaru with white rice and enjoy.

Spicy Mutton curry (lamb curry)

Ingredients:

500gms of tender lamb(mutton)

2 medium size onions

1 tsp of garlic ginger paste

2 tbsp of oil

1/3 cup of mint leaves

1/3 cup of methi leaves

1/2 tsp of turmeric leaves

1 tsp of red chilli powder

1/2 cup of coriander leaves

1/3 tsp of garam masala

1 1/2 tsp of coconut powder 

2 cups of water

2 medium size tomatoes
salt to taste

Procedure:
1)Heat oil in a pan, add onions sautee until golden brown. Then add mint leaves, methi leaves, turmeric powder and garlic ginger paste.
2)Stir them all together and cook them for couple of minutes. Now add mutton, chilli powder, salt and mix all together (make sure that mutton is coated nicely with all spices).
3)Cook on medium flame by placing lid on top for around 4-5 minutes. then add 2 cups of water to it and pressure cook it for 4-5 whistles ( if you don't have a pressure cooker, then place tight lid on top and cook it on medium to low flame for around 30-40 min).
4)Switch off the flame and keep it aside, let the cooker cool down naturally( it may take around 10-15 min).
5)Remove the cooker lid and switch on the flame to medium. Now add coconut powder, garam masala and chopped tomatoes.
(garam masala: bay leaf, cinnamon stick, cardamom, cloves, coriander seeds, cumin seeds, black peppercorns).
6)Stir them all together and let it cook until tomatoes are done. If the gravy is little watery leave it on a medium flame until it becomes bit thick.
7)Check the seasoning, finish it up by adding freshly chopped coriander leaves on top.
Serve this spicy mutton curry with bagara rice and enjoy.

Polelu (burelu or puran poli)

Ingredients:
1 cup of chana dal
4 cups of water
1 tbsp of clarified butter(ghee)
2 tbsp of oil
1 cup of sugar
1/4 tsp of cardamom powder
1 1/2 cup of wheat flour
pinch of salt

Procedure:
1)Wash 1 cup of chana dal and add 3 cups of water to it. Cook in a pressure cooker for around 5 to 6 whistles.
2)Let the cooker cool down naturally, it may take 10-15 minutes. Drain all the excess water from dal and mash it. Add ghee to the saucepan,when it is hot add mashed dal and sugar (if you like more sweet go ahead and add 2 more teaspoons). Cook it for 10-15 min by stirring occasionally, Add cardamom powder and turn off the flame. Let it cool down, meanwhile prepare the wheat flour dough.
3)Dough preparation:
Add 1 1/2 cup of wheat flour, pinch of salt and 1 cup of water(approximately). Mix all together,Add 2tsps of oil and knead the dough until the texture of the dough becomes smooth and soft(just like poori dough).

4)Place tawa or fry pan on low flame, now spread some oil on any plastic cover or wrap the chopping board
with cling film as shown in the picture.

5)Now take small portion of dough and spread it as shown in the picture. Take same portion of dal mixture and place it on top, cover it with the dough from all sides.

6)Remove the extra dough from the top. Apply little oil to your fingers and spread by pressing evenly.

7)Add 1tsp of oil to the pan and place this pole on it. Cook this pole on medium ti low flame by sprinkling some oil on both sides.(If there is any leftover dal mixture you can refrigerate it and use with in 7 days)

Serve hot with some desi ghee on top and enjoy.

palakura fry(Spinach fry)

Ingredients:
200 grams of spinach
1 medium onion
1/2 tsp of garlic & ginger paste
2 tbsp of oil
1/2 tsp of turmeric powder
3 green chillies
1/2 cup of curry leaves
1/2 tsp of chilli powder
1/4 tsp of coriander powder
1/2 cup of fresh coriander(optional)
salt to taste

Procedure:
1)Heat oil in a pan, add onions soutee until golden brown.
2)Then add garlic ginger paste, turmeric powder, curry leaves and chopped green chillies. Stir all together and fry them for 2-3 min on medium flame.
3)Wash spinach leaves, add chopped spinach leaves to the pan and fry them all together.
4)Add chilli powder, salt and coriander powder. Fry them on medium flame for 8-10 min, by stirring often.
5)Finish it up by adding freshly chopped coriander leaves on top.
Serve this spicy spinach fry with white rice and enjoy.

Aloo gobi curry (potato & cauliflower curry)

Ingredients:
200gms of potatoes
1/2 of the medium cauliflower
3 chopped tomatoes
1 medium onion chopped
3/4 tsp of garlic ginger paste
1/2 cup of curry leaves
1/2 cup of methi leaves
1/2 tsp of turmeric powder
2 tbsp of oil
1/2 cup of water
3/4 tsp of chilli powder
1/2 cup of coriander leaves
1/2 tsp of coriander powder
salt to taste.

Procedure:
1)Heat oil in a thick bottomed saucepan, add onion and pinch of salt (to fast cook the onions). Stir until the onions become golden brown.
2)Add methi leaves, garlic ginger paste,curry leaves and turmeric powder, stir all together and let them cook for couple of minutes on medium to low flame.
3)Add potatoes, chilli powder, salt and 1/2 cup of water, cook them on medium to low flame until potatoes are half done.
4)Add cauliflower and cook for 4-5 min, then add tomatoes, coriander powder and half of the fresh coriander leaves. Stir all together and let it cook for around 5-10 min on medium to low flame, by placing lid on top.
Check the seasoning, then finish it up by adding remaining coriander leaves on top.
Serve this curry with poori, roti or with any rice.

Jalebi (sweet)

Ingredients:
1 cup of all purpose flour
2 tsp of corn flour
1 tsp of yeast
2 cups of sugar
2 cups of water
pinch of saffron or yellow food colour(1/4 tsp)
pinch of cardamom powder
2 tsp of yogurt(curd)
3-4 drops of lemon juice
1 piping bag(3 mm)
oil for deep frying

Procedure:
Add yeast and pinch of sugar to 1/2 cup of warm water, keep it aside. In a medium size bowl add all purpose flour, corn flour, yogurt and saffron(crush it in a pestle for best result), mix them and add soaked yeast and 1/2 cup of water to the mixture.
 Now mix all together and set it aside for 5-10 min. Batter should be in a poring consistency, so adjust the amount of water.
In an other soucepan add 2 cups of sugar and 1 1/2 cup of water, bring it to boil.Then add pinch of saffron, lemon juice and cardamom powder. Boil until one string consistency(it may take around 10-12 min) just like gulab jamun syrup.
Fill the jalebi batter into a piping bag or any thick plastic cover(you can use even ketchup bottle) with 3mm nozzle. Heat oil for deep frying on medium to high flame.
Make sure when you drop the batter into oil, the batter should stay for 1 sec at bottom then immediatly it should float on top. That is the right consistency where you have to fry jalebies.
 Squeeze the batter in the hot oil in circular motion to make jalebis, make them in batches. Fry them until golden, then add these jalebies to the hot sugar syrup for around 10-15 sec, then transfer onto the serving plate. Repeat the same procedure for each jaledi.
  Serve this jalebies for any occasion to make it more memorable.
 

Idli (Rava idli)

Ingredients:
1 cup urad dal(white)
2 cups of idli rava
oil for greasing moulds
salt to taste

Procedure:
1)Wash and soak urad dal for 5 - 6 hours. Grind soaked urad dal into a smooth batter.
2)Wash idli rava, mix dal batter and rava together. Make sour that there are no lamps in the batter.
3)Set aside for around 8-10 hours or overnight for fermenting.
4)Add salt to the batter (3/4 tsp) according to your taste. Grease the idli moulds with little bit of oil, fill each of them with 3/4th full of batter.
4)Steam cook idlies for around 12 to 15 min on medium flame..
 Serve hot with sambhar or chutney.

Vegetable Biryani 

Ingredients:
2 cups of basmati rice
1 1/2 cup of vegetables(carrots, potatoes, cauliflower, fresh green beans)
3 tbsp of oil
3 green chillies
1 tsp of shahi jeera(black cumin)
whole garam masala (cinnamon stick, cardamom(2), bay leaf, cloves(2), star anise)
1/2 cup of fresh coriander
1/2 cup of fresh mint
1 tsp of garlic & ginger paste
1/2 cup of dried onion
1/2 tsp of coriander powder
1/2 tsp of cumin powder
3/4 tsp of red chilli powder
1/4 tsp of garam masala
1/2 cup of yogurt(curd)
1 tbsp of chopped cashew
pinch of saffron(soaked in 1/4 cup of hot water)
salt to taste

Procedure:
1)Soak rice around 30 minutes, by adding 2 tbsp of oil, 1/2 tsp of shahi jeera and salt.
2)Now in an other pan heat oil, add shahi jeera and whole garam masala .
3)Fry them for 1 minute then add garlic ginger paste, vegetables(you can add any vegetables) and salt.
4) Roast the vegetables on medium flame for around 10-12 min, until they are 70% cooked.
5)Add remaining ingredients(chilli powder, coriander powder, cumin powder,garam masala, coriander leaves, mint leaves, green chilli, yogurt, fried onion and salt).
6)Mix all ingredients, cook them for 2 more minutes and switch off the flame. Meanwhile cook rice until it is 70% done.
7)Drain the rice, Each grain of the cooked rice should be separate. Arrange the vegetable mixture and rice in layers by placing 3/4 of vegetable mixture in the bottom. End the procedure by placing rice on top.
8)Add saffron water, fresh mint and coriander leaves on top. For around 4-5 min cook on medium to high flame, then transfer the pan onto the tawa(to make the base thick) on medium flame for 10 min. After that Simmer for around 10-15 min.
 Turn upside down before serving, garnish with sliced onion, lemon and serve hot. 

Seera (semolina/sooji halva)

Ingredients:
1 cup of course semolina/sooji
1 cup of sugar
1/3 tsp of cardamom powder
1 tbsp chopped cashew
1 tbsp of kishmish(Raisins)
2 tbsp of clarified butter(ghee)
1/2 cup of whole milk
2 1/2 cups of water
1 tbsp of chopped badham(optional)

Procedure:
1)Add ghee to hot pan. Fry chopped cashew, kishmish and badham until golden. Then transfer them into a small bowl and keep it aside.
2)Saute sooji in the remaining ghee until goldan brown on a medium to low flame. Add water and stir continuously, make sure that there are no lumps in the batter .
3)Add sugar and mix well, wait for couple of minutes after that pour milk and stir occasionally.
4)Then add cardamom powder and fried dry fruits to the mixture.Cook it for 2 more minutes in a low flame.
 Serve hot and enjoy.

Dondakaya curry (tindora curry)

Ingredients:
500gms of dondakayalu(tindora)
2 medium size tomatoes
1 medium size onion
1 tsp of garlic & ginger paste
2 tbsp of oil
1/2 cup of curry leaves
1/2 tsp of turmeric powder
3/4 tsp of red chilli powder
1/2 cup of fresh coriander chopped
1/3 tsp of coriander powder
salt to taste

Procedure:
1)Add oil to a hot pan, then fry chopped onion until it is golden brown.
2)Reduce the flame medium to low. Add garlic ginger paste, turmeric powder and curry leaves. Saute until it loses its row smell.
3)Add chopped dondakayalu(tindora),chilli powder and salt. Mix them well and cook it for 10 to 15 min in a medium to low flame.
4)Check whether dondakayalu are cooked or not, if not then cook  them for few more minuts. Then add tomatoes and coriander powder.
5)Cook till the tomatoes are tender, check the seasoning and add salt if needed. Finish it up by adding fresh coriander leaves.
 Serve this curry with rice/roti.
 Good luck!

Crispy dosa 

Ingredients:
1 cup of urad dal
2 1/2 cups of rice
1 tsp of fenugreek seeds(optional)
1 tbsp of chana dal
oil for sprinkling on top
salt to taste
Procedure:
1)Soak rice, urad dal, fenugreek seeds and chana dal all together for 6 to 8 hours.
2)Blend them by adding some water, to make a thick batter out of it.
3)Set it aside to ferment (it takes at least 8 to 12 hours). Add salt to the batter and mix it.
4)Heat dosa pan on a medium flame, pour 2 tbsp's of batter and spread it in a circle.
5)Sprinkle little bit of oil on top and cook it.
Serve this crispy dosa with aloo kurma, coconut chutney and ginger chutney.

Bagara rice

Ingredients:
1 cup of basmati rice
2 cups of water
2 tbsp of green peas
2 tbsp of curry leaves
1/2 tsp of garlic & ginger paste
2 tbsp of oil
1/2 of medium onion
cinnamon -2 small sticks
cloves-2
bay leaves-2
cardamom -2
1/2 tsp of black cumin
3 green chillies
1/2 cup of mint(optional)
salt to taste

Procedure:
1)Wash rice and soak it for 30 min.
2)Add oil to hot pan, then add black cumin, cloves, bay leaves, cinnamon and cardamom. Fry them for a minute then add green chillies, onion and curry leaves.
3)Saute until the onions are transparent. Add garlic & ginger paste, mint leaves, peas and salt.
4)Fry them till the garlic ginger leaves its raw smell. Add water to the mixture and bring it to boil.
5)Add the soaked rice to the mixture and cook it.
(If u r cooking in the rice cooker, then add 1 cup of rice and 2 cups of water. Set it on a cook mode, then in an other pan prepare the mixture in the same procedure(as shown above) and add to the rice cooker.)
 This is a mild flavoured rice so it goes well with any curry, But i like to serve this rice with mutton or chicken curry.