Pulihora

Ingredients

300 gms Rice

20 ml Gingelly Oil

2 sprigs Curry Leaves

2 Red Chilies broken

3 gms Mustard seeds

10 gms Bengal Gram Dal

10 gms Urad Dal

25 gms Roasted Peanuts

Generous pinch of Asafoetida

Salt to taste

50 gms Tamarind

A pinch Turmeric

Procedure

1. Option . If you wish to use sesame or mustard powder, lightly roast them and cool.

Powder and set aside. Do not use both, use either of them.

2. Wash and soak tamarind in hot water for some time. Squeeze and make a thick

paste. Pass it through a filter, discard stones and pulp

3. Wash and Cook rice till just done. Do not make the rice mushy. Grains must be

separated. Cool the rice on a wide plate. Sprinkle salt, turmeric and 1 tbsp. sesame

oil evenly. Leave it aside till the seasoning is ready. When the rice cools down mix

the rice with sprinkled turmeric and salt. If needed use more turmeric to get a nice

color.

4. Heat a pan with oil, add peanuts, dal and fry till golden, add curry leaves, green

chilies, red chilies and ginger if using. Fry till the red chilies turn crisp

5. Add asafoetida, tamarind pulp, jaggery and little more salt.

6. Cook till the mixture thickens otherwise pulihora will be very moist.

7. Off the heat, add powdered mustard or sesame seeds powder to the rice, give a

quick stir do not let the mixture fry in the pan. Add the seasoning to the rice. Mix

well. Do not mix while the rice is hot.

8. Serve tamamrind rice or pulihora .

Guthi Venkaya

Ingredients

400 gms Brinjals / vankaya

100 gms onions ( ¾ th sliced)

30 gms grated Coconut

50 gms roasted Peanuts

20 gms Sesame seeds

3 gms Cumin

20 ml Refined Oil

15 gms ginger garlic paste

1 sprig curry leaves

7 gms Red Chilli Powder

5 gms coriander powder

salt to taste

lemon juice or tamarind pulp to taste

coriander leaves chopped to garnish

Procedure

1. Dry roast peanuts until nicely done. Saute sesame, cumin and coconut in the same

pan. cool them.

2. Saute onions until golden in 1 tsp oil. Saute also ginger garlic until the raw smell

goes off.

3. Add chili powder, coriander powder and salt. Cool all these and blend to a coarse

paste. Add lemon juice or tamarind as desired and mix well. Taste it and adjust the

salt and chili.

4. Wash and slit brinjals by keeping them intact towards the stem.

5. Stuff this mixture and set them aside.

6. Heat a pan with 1 tbsp oil and add these brinjals along with curry leaves. Toss

them well to coat with oil. Cover and cook until done. Occasionally toss them or

flip them to cook evenly.

7. When the brinjals are cooked completely, the skin wilts off. Sprinkle coriander

leaves.

8. Serve hot with rice and ghee

Sorakaya Pachadi

Ingredients

500 gms chopped Bottle Gourd with skin

15 gms Ginger (thin slice)

15 gms Chana Dal

15 gms Urad Dal

15 gms Sesame Seeds

100 gms tomatoes or tamarind paste or lemon juice as needed

5 gms Dry Red Chilies

10 gms Fresh Green Chilies or replace with red chilies

3 gms Cumin seeds

Salt to taste

Pinch Turmeric

Seasoning

20 ml Refined Oil

Pinch Asafoetida

1 gms Cumin Seeds

1 gms Mustard Seeds

1 gm Broken Dry Red Chili

3 gms Urad dal

3 gms Garlic cloves crushed

1 sprig curry leaves

Tamarind paste to taste

Procedure

1. Soak little tamarind in hot water and make a pulp if you wish to use it.

2. Wash bottle gourd under running water, scrub it with little sea or crystal salt and

then wash off. Chop them to small pieces and measure.

3. Heat a pan, add Dry Red Chilies, Chana Dal and Urad Dal until lightly golden,

Sesame Seeds and Cumin and Pan Roast . Set these aside to cool.

4. Add little oil to the same pan and fry green chilies, bottle gourd , and the raw

smell disappears. Set these aside separately to cool . To the same pan add tomato,

salt and turmeric and fry till the tomatoes turn mushy, allow it to cool.

5. Powder finely the Dals, Sesame Seeds,Red Chilies and Cumin.

6. Add the green chilies, ginger, bottle gourd and tomato.

7. Blend everything well. If needed adjust the salt.

8. Add little more oil to the pan, add crushed broken Red Chili,Garlic, Mustard, Cumin

and Urad Dal. Add Curry leaves , Asafoetida and Tamarind paste.Fry till the leaves

turn crisp.

9. Add the ground chutney and mix well.

Dosakaya Pappu

Ingredients

150 gms Toor or Moong Dal

500 ml water

300 gms chopped Malabar Cucumber or Dosakaya

50 gms Onion Sliced

40 gms Tomato chopped (optional)

3 gms Red Chili Powder or 2 green chilies

Salt to taste

Pinch Turmeric

10 gms Ginger(optional)

7 gms Garlic Cloves lightly mashed

3 gms Mustard Seeds

3 gms Cumin Seeds

15 gms Refined oil or Ghee

1 Dry Red Chili Broken

1 sprig Curry Leaves

Pinch Asafoetida

Procedure

1. Wash Dal till the water runs clear.

2. Wash and peel Malabar Cucumber or Dosakaya. Cut to quarters, remove the

seeds and discard. Chop and add them to the boiling pot and cook until done.

3. Add salt, chili powder and turmeric.

4. Heat ghee or oil in a pan, add Dry Red Chili, Mustard and Cumin. When they

crackle, add Garlic, Curry leaves and Ginger. Add Asafoetida .

5. Stir and cook for a while until the raw smell of chili powder goes off. Serve Hot.

Bendakaya Vepudu

Ingredients

250 gms Ladies finger or Bendakayalu

3 gms Dry Red Chili broken

60 gms Onion sliced thinly

1 sprig Curry Leaves

3 gms Garlic Cloves crushed (optional)

5 gms Urad Dal

5 gms Chana Dal

2 gms Mustard Seeds

2 gms Cumin Seeds

3 gms Red Chili Powder

3 gms Coriander Powder

30 gms Fresh Grated Coconut

10 ml Lemon Juice (to prevent the ladies finger becoming sticky)

Pinch Turmeric

Salt to taste

20 ml Oil

Procedure

1. Wash Ladies Finger and dry them thoroughly and slice them to thin circles.

2. Add Oil to a pan and heat, add Mustard, Cumin, Dal , Garlic,Curry Leaves and Dry

Red Chilies. Fry till the curry leaves turn crisp.

3. Fry onions till translucent.

4. Add ladies finger and sprinkle lemon juice.

5. Fry till the stickiness goes away. Cook covered till they turn soft.

6. Add rest of the ingredients. Fry till it begins to smell good for about 2 to 3 minutes.

Perugu pulusu

Ingredients

60 gms Onion sliced thinly

200 gms Yogurt (beaten)

5 gms Ginger chopped

5 gms Green Chilies Slit

1 sprig Curry Leaves

Pinch Asafoetida

2 gms Mustard seeds

2 gms Cumin seeds

1 gm Fenugreek seeds

Fistful of Coriander Leaves minced

Refined Oil as needed

Procedure

1. Heat oil in a pan

2. Add Mustard, Cumin, Fenugreek seeds, once they begin to splutter

3. Add Curry Leaves, Green Chilies, Ginger and Asafoetida

4. Fry till the Green Chilies are roasted well and you get an aroma

5. Add Onions, sprinkle salt and fry till the Onions begin to turn pink. Do not over fry,

else Onions begin to lose the crunch.

6. Allow the Onions to cool else sometimes hot onions will curdle the yogurt. Add this

to the whisked Yogurt, adjust salt.

7. Garnish Perugu Pulusu with coriander leaves.

Bandar laddu

Ingredients

300 gms Besan Flour

400 gms white Jaggery

100 ml water for Jaggery syrup

100 gms Sugar

2 gms Green Cardamom Powder

250 gms Ghee

1.Mix besan with water to make it a stiff dough.

2.Heat a deep pan add Ghee.

3.Grease your muruku mold or chakkali press.Take a portion of the dough and

fill the mold and press the dough into the ghee and deep fry till crusty.

4.Transfer these to a oil strainer . Finish frying till the dough finishes and crumble

them to pieces. Save the left over Ghee.

5.Meanwhile pound this crumble in a mixer till it turns to a fine powder. if

needed use a sieve with large holes to remove the pieces. Keep the pound mix

ready.

6.Add Jaggery and water to a pan and melt it completely and boil till one string

consistency, add the pound flour. Off the stove and mix well to remove any

lumps. Set this aside to cool

7.Once it is cool you can see a dry mix, pound it again in batches

8.Add sugar. Pound it again for the 3rd time in batches.

9.Heat the remaining Ghee , fry nuts and raisins and pour this to the mix, add

rock sugar too. Mix well and make laddus. if needed add more warm melted

ghee and make the balls.