GUTTI VANKAYA KURA(STUFFED BRINJAL CURRY)

STUFFED VANKAYALU

INGREDIENTS.

brinjals(vakayalu)-1 Kg.(2.2lbs)rounded

cumin seeds-1tea spoon

mustard seeds-1 tea spoon

onion-1 medium finally chopped

green chillies-4

curry leaves-3 to 4

turmeric powder-1 tea spoon

ginger garlic paste-1 tea spoon

for stuffing:

1.3-table spoons sesame seeds(fried)

2.3-table spoons dry coconut powder

3.1-table spoon peanuts(fried)[if u desire]

4.2-tea spoons red chili powder

5.4-cloves

6.4-cardamom

7.2-tea spoons coriander powder

8.salt to taste

first grind all above stuffing ingredients in a mixer by adding
little bit water and make smooth paste.[do not add more water]

COOKING:

1.thoroughly wash and dry the brinjals.take each brinjal and
on the end ,opposite of stem ,make plus shape slit towards
stem side but not all the way

2.fill up plus shape slits with stuffing.

3.now take nonstick pan and heat oil in it.then add cumin
seeds,mustard's,green chillies,onions and curry leaves.
fry them until onions become light brown.then add turmeric
powder and ginger garlic paste.

4.now add brinjals to them.fry them for 5 minutes.

5.then add 1 cup of water to the brinjals and cover it with
a lid.and leave it for 10 minutes until the brinjals cooked
thoroughly and soup become thick.

now guttivankaya kura ready.u can garnish it with coriander leaves,
and serve with hot rice.

GONGURA PACHADI

INGREDIENTS

2-big bunches fresh gongura leaves (plucked and washed)

1-tsp methi seeds (fenugreek)

6-8 green chillis(less spice ones)

1 tbsp minapppapu (black gram dal)

1 tbsp senaga pappu (bengal gram dal)

1 tbsp coriander seeds

2 table spoons sesame powder

1 tea spoon suger

2 tbsps oil

1 big onion(cut in to big chunks)

salt to taste

preperation:

1.In an skillet heat oil add menthi seeds,coriander seeds,
changa pappu,minapa pappu and green chillies.
Remove to a plate.

2.In the same skillet add gongura leaves and onion chunks
stir-fry them on medium-high for few minutes until they come
together and lose their bright green color.

3.Remove to a plate and let cool.and take out onoins from
gongura leaves.

4.first grind all inredients with sesame powder.then add fried
gongura leaves,salt and suger and grind very coreasely.

5.finally add removed onions to the gongura pachadi
and mix it well.

Serve with rice, dal and a curry with little bit of ghee
sprinkled on, for a traditional Andhra meal.

VANKAYA(BRINJAL)PACHADI

This pachadi will taste good if you use long brinjals.

Ingredients:

Brinjals - 2.

Tomatoes - 2.

Green Chillies - 6.

Mustard - 1 tsp.

Cummin seeds - 1 tsp.

Dhania seeds - 4 tsp.

a small lemon size tamarind,

Salt to taste.

Process:

1.Put some oil and fry mustard,cummin,dhania and green
chillies and remove.Cut Brinjals,Tomatoes and put in
the same oil and fry till cooked.

2.Let it cool and then first grind the green chillies,dhania,
cummin,and then put the brinjal,tomatoes green chillies,
tamarind and salt n grind till smooth.

3.You can season thiS pachadi if you want with little
oil,mustard,cummin,2-3 flakes of crushed garlic and
curry leaves.

It tastes very good if you mix it with rice.

CHANA CHAT

required things

kabuli channa - 1 cup

salt according to your taste

onions - 1

tomato - 1 big

water - 2 1/2 cup

lemon - 1/2

chat masala which is available at indian stores - 2 spoons

method for preparing sanagala chat

Soak channa for the whole night

1. Cut onions and tomatoes into small pieces.

2. Take a pan and put some oil in it.

3. Now put the cut onion and tomato pieces in the oil
and fry for 5 minutes.

4. When the pieces become soft add salt and channa
that is soaked whole night.

5. Now add the chat masala and pressure cook the whole
thing for 2 whistles.

After it is cooked remove the channa and serve it with
onions sprinkled over it.You can even add lemon to it

CHAMADUMPALA VEPUDU

chamadumpalu after frying


required things

chamadumpalu - 2

onion - 1

green chillies - 4

ginger garlic paste - 1/2 spoon

salt according to your taste

turmeric

chilli powder - 1/2 spoon

garam masala- 1/4 spoon

oil for frying

method for preparing vepudu

1. First peel off the skin from chamadmpalu.

2. Cut pieces into big cubes.

3. Now pressure cook the pices untill 1 whistle.

4. Now remove the pices and drain the water in them.

5. Fry them in oil (as you fry onion pakoras).

6. Now take some oil in a pan and add onions that are cut into
small pieces. Add green chillies and turmeric,when onions
turn brown add ginger garlic paste and fry for some time.

7. Now add the fried chamadumpala pieces and add salt,
chillipowder,garam masala.

8. Allow it to cook for 5 minutes.

You can have this fry with rasam or sambar.

PERUGU GARELU(DHAHEE VADALU)

requireed things

white urad dal - 200gms

onions - 1

greenchillies - 4

curry leaves

salt according to taste

yogurt

redchillies - 5

mustard seeds

jeera whole

methi whole

boondi(optional)

corriander leaves

oil for frying


Soak urad dal for 3-4hrs and grind it to a fine paste adding very little water.


method for preparing perugu talimpu(yogurt talimpu).


1.Take 1/2 ltr yogurt and make it soft by stirring it continuously

2.Now put the talimpu or popu.First add some oil in a pan and
then add white urad dal when urad turns brown add mustard seeds.


3.when mustard seeds start spluttering add jeera and methi.
fry them for 1/2 second,now add dry redchillies and curry leaves.


4.Now add turmeric and onions that are cut into small pieces.
Fry them for another 1minute.

3.Now remove all that talimpu and mix it with the softened yogurt.


METHOD FOR PREPARING VADALU

1.Heat oil in a kadai. Add greenchillies,onions in the grinded paste


2.Take small balls of the dal and flatten it in your hand
and make a small hole with your finger and put it in the
oil and deep fry until golden brown.


3.After frying vadas place them in perugu talimpu and garnish
it with more coriander leaves .


4.Leave this for an hour and then have it.


5.Tastes good with boondi sprinkled over it

VANKAYA PULUSU(EGG PLANT)

reqiured things

brinjal - 4

onion - 1

green chillies - 4

tamrind soaked in 1 cup water

very little turmeric

chillipowder - 1/2 spoon

salt according to your taste

dry coconut powder - 1 tea spoon.

coriander powder - 1 tea spoon.


method of preparing vankaya pulusu

1. Cut onions into small pieces and slit green chillies vertically.

2. Now take oil in a pan and add the cut onions and chillies.

3. When the onions turn brown add the brinjal pieces which are cut cubically.

4. After frying them for 2 minutes add 1/4 cup water.

5. When the water boils add the tamrind water,salt,turmeric ,
chilli powder,coriander powder and coconut powder.

6. Now close the pan with a lid and allow it to cook
untile the brinjal pieces become soft.

This is atypical Andhra receipe. You can make such kind of pulusulu even with other vegetables like drumsticks,sorakaya(gourd),bhendi etc. Ideal combination with such kind of pulusu is mudda pappu.

PONGAL

required things

rice - 1/2 cup

onions - 1/2 onion

ginger garlic paste - 1/2 spoon

green chillies - 2

cloves - 7

cinamon stick - 1/2

black pepper - 1/4 spoon

pesara pappu (yellow moong dal) split - 1/4 cup

yogurt

salt according to your tast
method for preparation of pongal

Soak pesarapappu for 1/2 hr before you start cooking.

1. First cut onions and green chillies into long pieces.

2. Take oil in a pan and add cloves,cinamon,onions and green chillies.

3. Fry them for 2 minutes and add the soaked split pesara pappu (yellow moong dal).

4. Now add the ginger garlic paste,salt and black pepper.

5. Now add rice and water into the above mixture in ratio of 1:2(i.e if you add 1 cup rice add 2 cups water) and pressure cook it for 2 whisltes.

Now pongal is ready. Goes well with onion raitha or plain yogurt.

SENEGALU(CHANA) CURRY

senagalu(channa) - 1 cup

onions - 1

green chillies - 4

tomato - 1

dry coconut - 1/4 cup

channa chat masala - 2 spoons

salt according to your taste

ginger garlic paste - 1 spoon

tumeric -1/4 spoon


. Soak the channa for whole night and pressure cook them for 2 whistles.

2. Now grind the onions and greenchillies together.Keep it aside.

3. Grind the tomato separetely.

4. Now take oil in a pan and add the grinded paste of onions
and greenchillies.

5. Fry the above along with ginger galicpaste for about 5 minutes
and then add the grinded tomato.

5. Now add the pressure cooked channa to the above.

6.Then add salt,turmeric pwder,channa masala and dry coconut.

8. Add 1/2 cup of water and allow it to cook until the gravy gets closer.

Serve it hot with poori or chapathi.Tastes good if you have it with onion salad and lemon.

PERUGU CHUTNEY

requierd things

yogurt -125 gms

onions - 1

gren chillies - 4

tomato - 1

carrot - 1 small

red chillies - 3

garlic - 1 pod

mustard seed - 1 spoon

jeera - 1 spoon

methi seeds - 4

urad dal - 1 spoon

tumeric

salt to taste

fresh coconut grated - 1/2 coconut

method for preparing

1. Dry fry coconut and carrot. Keep it aside

2. Now take oil in a pan and add urad dal. When urad turns brown
add garlic,mustard seeds,jeera and methi.

3. When mustard starts spluttering add red chillies and curry leaves.

4. Now add onions that are cut into small pieces,green
chillies,tamato,salt,turmeic and fry for 3 minutes.

5. Now take yogurt and mix carrot and coconut that is fried
earlier along with the above fried one.

So perugu chutney is ready. You can have it with plain rice or with vegetable pulav

CHICKEN CURRY

required things

chicken - 250 gms

onion - 1

green chillies - 4

salt according to your taste

turmeric powder - 1/4 spoon

chilli powder - 1/2 spoon

chicken masala powder - 3 spoons

ginger garlic paste - 2 spoons

water - 1/2 cup

yogurt - 1 spoon

dry coconut - 1 spoon

oil for frying

method for preparing curry

1.Cut onions vertically. Now grind onions and grenn chillies into a fine paste.

2.After making a smooth paste of onions and chillies add half of
the paste,chillie powder and salt to the chicken.

3.Now take oil in a non stick kadai. First add the remaining onion
and green chilli paste.

4. Fry the onion paste for about 10 minutes so that raw smell of
onions is removed.

5. Now add the ginger galic paste and tumeric to the above and fry
for 5 minutes.

6. After frying add chicken and mix all the ingrediants. Now add yogurt,
dry coconut, and water one after the other.

7. Now allow chicken to cook in simmer and cover the non stick pan with a lid.


This curry you can have it with biryanyi ,rotis and even with plain rice as it has much gravy in it.

EGG CURRY

REQUIRED THINGS

eggs - 4

onion - 1

tomotoes - 4

green chillies - 4

salt according to your taste.

turmeric powder - 1/4 spoon.

chilli powder - 1/2 spoon.

coriander powder - 1 spoon.

coconut powder - 1 spoon.

cloves - 2

cordomom - 3

grind cloves and cordomom with coconut powder.


METHOD FOR PREPARIN EG CURRY

1.cut onions in to small pieces and slit chillies vertically.

2.biol eggs and remove shell over it.then punch the wholes
with fork all around the eggs.

3.now take oil in pan and add cumin seeds,onions and chillies to it.

4.when te onions turn brown add turmeric powder and tomotoes and
fry for 4 minutes.

5.now add eggs,salt,chillie powder,coriander powder and coconut
powder to the all above things.

6.now add 1/2 cup waterto the above and cover it with a lid.

7.now cook the curry in simmer until curry become closer.


NOW THE EGG CURRY IS READY.IT IS VERY EASY TO COOK AND TAKE LESS TIME.
YOU CAN HAVE WITH RICE OR CHAPATHI.

TOMOTO CHUTNEY

RECIPE:

PREP & COOKING : 15 MTS.
SERVES : 4-5 PERSONS.
CUISINE: SOUTH INDIAN


INGREDIENTS:

4- LARGE RIPE JUICY TOMATOES.

2-3 GREENCHILLIS[MEDIUM].

1/2 TEA SPOON GINGER GARLIC PASTE.

2 TABLE SPOONS SESAME SEEDS.

1- TEA SPOON CUMIN SEEDS.

1- TEA SPOON CORIANDER SEEDS.

1- TSP OIL.

1- TEA SPOON SUGAR OR JAGGERY.

1/2 TSP SPILT BLACK GRAM[MINAPA PAPPU].

SALT TO TASTE .


PREPARATION:

1.PRE HEAT OIL IN A COOKING VESSEL ADD THE CUMIN SEEDS,
BLACK GRAM DAL AND CUMIN SEEDS AND LET THEM BROWN.
THEN ADD GREEN CHILLIES AND SESAME SEEDS.

2.ADD GINGER GARLIC PASTE,TURMERIC PDR AND KEEP THEM ASIDE.

3.IN THE SAME VESSEL PRE HEAT OIL[1 TABLE SPOON] AND FRY
TOMATO PIECES FOR 5 MINUTES.

4.THEN ADD SALT TO TASTE,SUGAR OR JAGGERY[OPTIONAL].

5.FIRST GRIND ALL INGREDIENTS IN A MIXER[1&2 STEP THINGS].
THEN ADD FRIED TOMATOES.

6.SOME PEOPLE LIKE TO ADD LITTLE TAMARIND JUICE.

SIMPLE AND QUICK TOMOTO RASAM

FOR 6 TO 10 PERSONS.

TAKE 1 KG. TOMOTOES

TAKE 2 ONIONS [CHOPPED].

4 GREEN CHILLIY.

3 RED CHILLY.

TURMERIC PDR 1 TEA SPOON.

RED CHILLY PDR ACCORDING TO UR TASTE.

ONE TSP OF CORRIANDER PDR.

BLACK PEPPER PDR A PINCH.

CUMIN SEDDS - 1 TEA SPOON.

MUSTERD SEEDS - 1 TEA SPOON.

CURRY LEAVES - 3 TO 4.

MINT LEAVES - 3 TO 4.

SALT TO TASTE.



BOIL TOMOTOE PIECES WITH 1 LITTER WATER.

WHEN IT IS BOILED KEEP ASIDE LET IT COOL.

AFTER COOLING GRIND IN A MIXER OR MAKE JUICE WITH HAND MIXER
THEN SEIVE IT.

TAKE A VESSEL PUT OIL HEAT IT UP AND ADD MUSTERD SEEDS,CUMIN SEEDS,ONIONS,GREEN CHILLY,RED CHILLY,CURRU LEAVES AND TURMERIC PDR.

FRY ALL THE INGREDIANTS WELL THEN ADD TOMOTO JUICE.KEEP IT LITTLE THICK
AND PUT CORRIANDER LEAVES,MINT LEAVES ON TOP.

THEN ADD CORRIANDER PDR,RED CHILLY PDR,BLACK PEPPER PDR AND SALT TO TASTE

IF U WANT U CAN ADD 1 TEASPOON SUGER.

BOIL IT NICELY IF IT BECOMES MORE SPICY THEN ADD LITTLE TAMERIN JUICE.

YOUR RASAM IS READY.
SERVE WITH RICE,PIPING HOT.

CHHOLAY MASALA CURRY

Ingredients Required.

Chick pea/Chanay/chholay - 1 cup/250g, cleaned washed &
soaked for 2-3 hours.

Onion - 1 small finally diced/100g

Ghee/Oil/Butter - 1 cup/175g

Chana chholay masala - 3 tablespoons/25g


STEPS OF COOKING

1. Drain the water from soaked chickpeas/chanas ans add 5 glasses
of water. Boil for 2-3 hours on low heat.

2. then add chana masala mix and stir for few minutes.Cover and
boil on low heat for about 45 minutes or until the chana turn to a
dark shade.

3. Heat Oil/Ghee/Butter and fry the onions for about 5 minutes.
Then add the boiled chana chholay.

4.Stir fry for 5-10 minutes or until the gravy thickens and hee/oil/
butter separates from the chanas.


SERVING SUGGESTIONS:Garnish with chopped green chillies and
lemon juice.Serve with puris,parathas,nanns and chapathis.

MEAT CURRY

Ingredients Required.

1.Meat - 500g, cubes.

2.Onions - 2 medium,make paste.

3.Garlic & Ginger paste - 1 tablespoon.

3.Salt - 2 teaspoons.

4.Chilli powder - 1 teaspoon.

5.Oil - 1/2 cup/100g.

6.Meat masala - 2 tablespoons[use less for mild hot]

7.Tumeric powder - 1/2 teaspoon.


STEPS OF COOKING

1.To meat cubes add chillipowder,1/2 tb.spoon ginger garlic paste,1/2 of onion
paste,1/2 teaspoon tumericpowder and meat masala.Marrinate it for 15 minutes.


2.Heat oil and add gingergarlic paste ,onion paste and tumeric powder.
Stir fry for few minutes.

3.Then add meat and fry it for 10 minutes on low heat and add 2 glasses of water.

4.Cover and cook on low heat until the meat is tender.

5.Then add salt.

CHICKEN TIKKA

Ingredients Required.

1.chicken skinless - 1Kg/1-2 whole chickens meat each devided in 4 quarter
portions with 3 deep slits in each portion.
2.Garlic paste - 1 table spoon.
3.Ginger paste - 1 table spoon.
4.Lemon juice - 4 table spoons/3-4 lemons.
5.Butter/ghee - 1/2 cup slightly warm/50 gm.
6.Chicken tikka mix - Any Brand[1/2 packet(25 ge)use less for mild hot.

STEPS OF COOKING:

1.Mix all above the ingredients except butter/ghee.and apply the mixture
evenly on the chicken pieces.Marinate for about 1- 2 hours.

2.put each portion of chicken on the skew and place it on very low heat of
coal/gas fire.Grill evenly on each side until very light brown.

3.Apply butter/ghee and grill until meat is tender.

SERVING SUGGESTIONS.
serve hot with tamerind chutney.

TIPS FOR BEST RESULT.

• Do not over brown while grilling
• USE: Skinless chicken.

CHICKEN BIRYANI

Ingredients Required .

1.Chicken - 500g, boneless.
2.Rice, Basmati -750, washed and soaked for 30 minutes.
3.Tamarind 50g, soaked in 1 cup of water for 15 minutes. Then press and seive juice.
4.Onion,medium - 1-2 finally sliced.
5.Green chillies - 3-4,medium .
6.Cloves - 3-4.
7.Cordomom - 3-4.
8.Bay leaves - 6-8.
9.Ghee/oil - 200g.
10.Ginger&Garlic paste - 2 tablespoons.
11.Chicken Biryani mix - Any brand(use less for mild hot)

STEPS FOR COOKING.

1. Apply ginger,garlic and 2 tablespoons of chicken Biryanimix to the chicken piecies.leave it to marinate for about one hour.

2. Then add half cup of water.cover and boil on low heat until the meat is tender.
then increase heat to dry-up all liquid.

3. Add Ghee/oil and fry the boiled chicken pieces on high heat until evenly brown.
then remove the chicken.

4. In the same ghee/oil add onions, fry until light golden.Add greenchillies,bay leaves,
cloves,cordomom,gingergarlic paste,biryani mix,tamarind juice and 1 cup of water.
Fry for few minutes,stir continuously.

5. Add the fried chicken pieces and cook for few minuties.
And remove from heat.

6. Seperately:Boil 10 glasses of waterwith 2 tablespoons of salt and add soaked rice.
Boil until the rice is three quarter tender.then thoroughly drain the liquid.

7. Spread the rice and cooked chicken curry in layer.Cover and cook on low
heat until rice is tender.

Slightly mix the rice and meat before serving.


SERVING SUGESSTION.

Serve with chicken curry soup OR plain yogurt chutney.