MANGO RICE \ MAMIDIKAYI ANNAM

INGREDIENTS

11/2cups rice, soaked and drained

½ cup grated raw mango

3 green chilli, finely chopped

2 medium size onion chopped

1 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

12 -15 fried spilt groundnuts

1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

½ teaspoon turmeric powder

2 tablespoon chopped fresh coriander

Salt to taste

METHOD

1.   Drain and cook the soaked rice in six cups of boiling, salted water until almost done.

Drain and set aside

2.      Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add

The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned.

3.      Add green chilli and onion fry for one minute. Add salt , turmeric powder and grated raw mango. Simmer for two to three minutes. Add the rice and toss to mix.

 4. Serve hot, garnished with fresh coriander

CHAKLI / MURUKU / JANTHIKALU

       3 cups rice  soaked in water for 3-4 hours and dried 
       ½ cup tsp. Urad dal 
       ½ cup tsp. moong dal 
       ½ table spoon  Asafoetida powder 
        salt to taste ( it varies from family to family - apprx. 1/2 tsp to 1 tsp or as per taste)

METHOD

    1.    Mix rice , urdu dal and moongdal  and make it powder.( you can store this flour for 20-30 days)

    2.    Take this flour in a large bowl , add 3-4 spoon melted butter and make a stiff dough by  adding  water little by little. Take one star muruku maker, brush with oil or butter.
    3.Heat oil in kadai,

    4.   Take a small amount of dough and place it inside the maker - the one which has narrow hole in it and press the  maker slowly in any shape on a plastic sheet.
    5.  Slide them gently into hot oil and fry them over Medium-High flame until the bubbles vanish in the oil.
    6. Drain on to a colander to remove excess oil.
    7. Repeat the same process.
    8.Serve them with hot tea and Store them in air tight container.

HESARUBELE KOSAMBARI

INGREDIENTS

150 grams Green gram dhal

2 sprig chopped coriander leaves

½ cup Grated Coconut

3-4 chopped Green chillies

1 sprig Curry leaves

½ tea spoon Mustard seeds

1 table spoon Cooking oil

A pinch asafetida

½ tea spoon pepper powder

Salt to taste

METHOD

1.               1.    Clean and Soak the green gram for about half an hour.

2. Mix all  green gram dhal, chillies, coriander leaves , pepper powder,coconut and salt.
3.  Season it with mustard, asafetida and curry leaves.
4. Kosambari is ready to serve.

NATI KOLI SARU \ NATI KODI PULUSU \ DESI CHICKEN CURRY

INGREDIENTS

½ kg medium chicken pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add chicken pieces, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook it for 3-4 whistles.

4. serve it with a chapathi or dosa or idli steamed rice

BEET ROOT FRY / BEET ROOT PALYA

INGREDIENTS :


Beet root : ¼ KG

Onions : 2 medium size chopped finely

Red chilli powder : 1 tea spoon

Oil : 2 table spoon

Groundnut powder : 2 table spoon

Mustard seeds- ¼ tsp

Curry leaves- a few

Coriander leaves- a few chopped finely

Oil : 2 table spoon

METHOD :

1.Cut beet root into small pieces and Pressure cook it with salt for 1 whistle.

2.Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves.

3. Saute till the onions become transparent.

4.Add beet root , chillipowder and a small pinch of salt and fry it for 5 minutes.

5.Then add Groundnut powder and fry it for 2 minutes.

6.Finally add coriander leaves.

7.Serve hot as SIDE DISH with rice or chapathi

BROAD BEANS FRY

INGREDIENTS :

Broad beans : ¼ KG

Onions : 2 medium size chopped finely

Red chilli powder : 1 tea spoon

Oil : 2 table spoon

Groundnut powder : 2 table spoon

Mustard seeds- ¼ tsp

Curry leaves- a few

Coriander leaves- a few chopped finely

Oil : 2 table spoon

METHOD :

1.Cut broad beans into small pieces and Pressure cook it with salt for 1 whistle.

2.Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves.

3. Saute till the onions become transparent.

4.Add broad beans , chillipowder and a small pinch of salt and fry it for 5 minutes.

5.Then add Groundnut powder and fry it for 2 minutes.

6.Finally add coriander leaves.

7.Serve hot as SIDE DISH with rice.