Shrimp - Coconut Curry

Ingredients :

1) Shrimp - 20 nos

2) Onion - 1/2 ( cut into small pieces )

3) Green Chillis - 3 ( Cut into small pieces )

4) Garam Masala - 1tsp

5) Ginger garlic paste - 1tsp

6) Oil - 2tbsp

For Paste :

1) Grated Coconut - 1/2 cup

2)Onion - 1/2 ( Cut into medium pieces )

Method :

1) Grind coconut, onion into coarsely.

2) Take a vessel, add oil, fry onions, green chillis. Then add shrimp, fry for 15min on medium flame.

3) Add ginger garlic paste fry for 5 min. Then add masala and coconut - onion paste, fry for 15min. Then add water and cook.

4)Garnish with coriander leaves and serve with Hot White Rice.

Mukkala Pulusu

Ingredients :
1) Bottle gaurd - 1 small ( Cot into medium pieces )
2) Drump Stick - 9 pieces ( 2 inch )
3) Tomato - 2 ( cut into medium pieces )
4) Carrot - 1/2 ( Cut into small pieces )
5) Tamarind - 1 big lemon sized (extract the juice in 1 cup water)
6) Jaggery - small lemon size
7) Green Chillis - 4 ( Cut into small pieces )
8) Onion - 1 ( Cut into medium size )
9) Turmeric - 1/2tsp
10) MTR Sambhar powder - 1/4tsp

For tempering/poppu/tadka:
1)Oil - 1tbsp
2)Mustard seeds - 1 tsp
3)Cumin seeds - 1/2 tsp
4)Hing - 1/4 tsp
5)Crushed garlic flakes - 1
6)Dry red chilli (tear into pieces ) - 2
7)Fresh curry leaves - 10-12

Method :
1) Take a vessel add all vegetables, onions, green chillis, turmeric, 3 cups water, place alid and cook for 15min on slow flame.


2) Now add tamarind ectract, jaggery, salt, sambhar powder. Adjust water, place a lid and cook for 20min over slow flame.
3) Heat oil a separate pan, add the mustard seeds and let them splutter. Add the cumin seeds, hing, red chillis and fry for half a minute till they turn brown. Lastly add curry leaves and immediately add to the vegetable mixture.
4) Serve with Hot White Rice.

Chicken Pulao

Ingredients :
1) Chicken - 1 lb
2) Rice - 3 cups ( wash and soak for 15min )
3) Onion - 1/2 ( Cut into small pieces )
4) Onion - 1/2 ( Cut into slices )
5) Cloves - 6
6) Cardamom - 3
7) Cinnamon - 2 sticks
8) Shah jeera - 1tbsp
9) Coriander leaves
10) MDH karahi Ghost Masala - 3tsp
11) Ginger garlic paste - 1tbsp
12) Turmeric - 1/2 tsp
13) Oil - 2tbsp

Method :
1) Marinate chicken with turmeric, MDH masala, salt for 1hr.
2) Take a vessel, add oil, then fry cloves, cardamom, cinnamon. Then add onion pieces and fry it.
3) Now add marinated chicken cook for 20min over medium flame.Then add onion slices fry for 5 - 10 min.

4) Then pour the chicken mixture into rice cooker. Add soaked rice into it. Add 6 cups of water and cook.

Gobi 65

Ingredient :
1) Gobi - 1/4th ( cut into smal;l flowers )
2) Corn flour - 2tbsp
3) Rice flour - 2tbsp
4) Maida or all purpose flour - 2 tbsp
5) Red chilli powder - 1/2 tbsp
6) Black pepper powder - 1/2 tsp
7) Red color
8) Onion - 1/2 ( cut into small pieces )
9) Soy sauce - 1tbsp
10) Chilli sauce - 2tbsp
11) Salt

Method :
1) Mix cauliflower, corn flour, maida, rice flour, red chilli powder, pepper powder, red color and little water.
2) Then deep fry. Keep aside.
3) Take a pan add oil, fry onions..add chilli sauce, soy sauce..then add gobi. fry for 2min.

40 Garnish with coriander.

Vegetable Pulao

Ingredients :
1) Vegetables ( Potato, corn, carrot, peas ) - 2 1/2 cups ( Clean and cut )
2) Raw Rice - 2 cups ( wash and soak for 15min )
3) Cumin powder - 1tbsp
4) Coriander powder - 1 tbsp
5) Ginger garlic paste - 2 tbsp
6) Whole masala ( Cinnamo - 2, cardamom - 3, cloves - 4, Shah jeera - 1tbsp )
7) Onion - 1 large ( Cut into medium pieces )
8) Salt
9) Butter - 2tbsp



Method :
1) Take a vessel, add butter, fry whole masalas and onions.
2) Fry vegetables for 10min. Add cumin powder, coriander powder, ginger garlic paste. fry for another 10min.
3) Add vegetable mixture and rice and cook in rice cooker with 4 cups of water.
4) Serve with raita.

Karivepaku Pachadi ( Curry leaves chutney )

Ingredients :
1) Curry Leaves - 2 cups
2) red Chillis - 6
3) Chana dal - 2tbsp
4) Coriander seeds - 2tbsp
5) Cumin seeds - 1tbsp
6) Garlic - 2 ( cut into pieces )
7) Split black gram dal - 2tbsp
8) Tamarind juice - 1/4 cup

Method :
1) Fry 2 to 7 ingredients without oil.


2) Take a pan, add oil and fry curry leaves.

3) Grind all and make a fine paste, adjust salt.

4) Serve with Hot Rice.

Mixed Dal Powder

Ingredients :

1) Moong Dal ( Pesara pappu ) - 1/4 cup

2) Toor dal - 1/4 cup

3) Chana dal - 1/4 cup

4) Split black gram dal - 1/4 cup

5) Red chillis - 8nos

6) Cumin seeds - 1tsp

7) Salt

Method :

1) Fry all dals without oil. Keep aside.

2) Fry red chillis and cumin seeds.

3) Grind above all into fine powder. Adjust salt.

4) Serve with Hot Rice and Ghee.

Rajma Curry

Ingredients :

1) Rajma -1 cup ( Soak over night )

2) Onions - 1 large ( Cut into small pieces )

3) Green chillis - 4 ( cut into small pieces )

4) Ginger garlic paste - 1tsp

5) Tomato - 1 large ( Cut into small pieces )

6) Masala Powder - 1tsp

7) Coriander powder - 1tsp

8) Coriander leaves - for garnish

Method :

1) Take a pressure cooker, add oil , add onion and green chillis and fry. Then add ginger garlic paste fry for 5min.

2) Then add rajma, add coriander powder, masala powder, tomatoes, fry for 10min. Adjust salt. Add water and cook in pressure cooker until 3 whistles.

3) Garnish with coriander leaves and serve with Rice or Roti.

Sambhar

Ingredients :
1) Bottle gaurd - 1/2 small ( Cut into medium pieces )
2) Drum stick - 1 ( Cut into 2" size )
3) Bendi - 5 ( clean and cut )
4) Tomato - 2 ( Cut into medium pieces )
5) Coriander - for garnish
6) Dal - 1 cup
7) MTR Sambhar Powder - 3 tbsp
8) Tamarind juice - 1 cup

For Tempering :
1) Garlic - 1
2) Mustard seeds - 1 tsp
3) Cumin - 1/2 tsp
4) red Chilli - 3
5) Curry Leaves - 8

Method :
1) Cook dal and vegetables in a pressure cooker until 3 whistles. In that add tamarind juice and water bring to boil.
2) Add turmeric, salt, sambhar powder and bring to boil.
3) Take a pan, add oil and add tempering ingredients. Add it to sambhar.
4) Garnish with coriander.