Egg Fried Rice

Ingredients:
Rice - 3 Cups
Eggs - 6
Onion - 1 (Big)
Ginger Garlic paste

Procedure:
1. Cook Rice with lil less water.
2. Boil eggs in salted water.
3. In a pan, put 3tbspn of Oil. Add Chopped onions to heated oil.
4.After onions are lil fried, add 1tspn of ginger garlic paste. Allow it to fry lil.
5.Add salt(req), masala kaaran, pasupu (turmeric) and garam masala (pinch). Mix all of them .
6.Cut only the white part of boiled egg into small parts and leave the yellow as it is.
7.Mix these chopped boiled egg pieces into pan of Step 5.
8.Mix the rice into this, and mix thoroughly.
9.Taste for salt and kaaram. Add accordingly.

Servings:
Serves 3-4 ppl. Serve with Onion raita.

Tomato Chutney

Ingredients
Tomatos 6 medium cut to small pieces
onions - 1 medium size, cut to small pieces
Green chillis - 6
dhanilyalu/Dhaniya - 1/2 tsp
jeera - 1/2 tsp
Oil - 1 tbsp,
Tamarind - 2 small flakes
Dry cocunut powder - 1 tbsp
Salt to taste.

Method

1)Take a pan, add oil, fry mirchi, dhaniya and jeera. for a min. Keep it aside.
2)With 1 tsp oil, fry onions till slight brown, do not fry too much. Keep it aside.
3) In the same pan without any oil, put the tomotas, tamarind and a 1/2 cup water.
keep frying till the water is evaporated. keep it aside to cool.
4) In mixy/grinder, put cocunut powder and grind a little, then add the mirchi+dhaniya+jeera mixture and salt grind a little till it is soft. Then add the tomato paste to this and grind.
Then add onions and grind for couple of seconds. Once onions are added do not grind for long.

Thats it!

This can be stored for couple of days.

Vegetable Pakoras with Idli Batter

When there is leftover idli batter and bored of making another batch of idlis or uthappam, try making these pakoras. These are so quick to prepare and taste delicious too! Did I mention healthy (with the addition of vegetables) too? Any combination of vegetables can be added to these pakoras to make them healthier.

Ingredients:
3 cups Idli Batter
1 ½ cups Chickpea Flour (Besan, Senagapindi)
2 cups mixed Vegetables (I used frozen)
1 small Onion
1 Tomato
4 green Chilies
A hand full of Cilantro
1 tsp Cumin Seeds
Oil to deep fry
Salt as required

Preparation:
Add besan to the idli batter and mix well. Keep aside.
Cut onion + tomato + green chilies into fine pieces and add these to the batter along with the mixed vegetables + Cilantro + cumin seeds. Add salt as required and mix well. With the addition of besan the batter becomes little thick.
Heat the oil in a deep-bottomed pan. Then carefully drop the batter into the hot oil with a spoon or hand.
When the pakoras turn golden brown in color take them out of the oil and place on a paper towel to drain excess oil. Repeat the same process with rest of the batter.
Enjoy these hot pakoras with desired chutney and a cup of tea/coffee. These are perfect for the evening snack.

Veg Manchurian (Recipe to Serve 2 people)

Ingredients

a) Vegetables Required

1. Onions- 2 Medium Sized
2. Green Chillies - 4 to 6 depending on the spice you want to have
3. Ginger - Finely Chopped- a teaspoonful
4. Garlic - 3-4 Pieces finely chopped
5. Coriander (Kothimeera)- for garnishing... amount varies according to your taste
6. Curry Leaves (Karivepaku)- 4-5 Remmalu (Stems, donno how else to measure!)
7. Carrot - 1 Medium Size
8. Cabbage-About 150-200 gms finely grated

b) Sauces and Other Chinese Items

1. Tomato Sauce -1 Teaspoon
2. Chilli Sauce - 1 Teaspoon
3. Dark Soya Sauce - 2 Teaspoons
4. Worcester Sauce - 2 Teaspoons
5. Schezwan Sauce- 2 Teaspoons(Its ok if its unavailable, but will be great if it is added)
6. Chilli Vinegar or Plain Vinegar if Chilli unavailable - 1 Teaspoon
7. Ajinomoto / China Salt - 1 Teaspoon

c) Other Ingredients

1. Oil
2. Salt
3. Chilli Powder- 1 Teaspoon
4. Gram Flour/Besan/Sanagapindi -200 gm
5. Corn Flour -3 Teaspoons
6. Ginger Garlic Paste - 1 Teaspoon
7. Garam Masala- 1 Teaspoon

Preparation

Stage 1

Grate one onion or grind it into paste. Grate the cabbage and carrot. Squeeze out the water from the grated carrot firmly without fail.Now mix them with Besan, Corn Flour, Ginger garlic paste, Chilli Powder, Garam Masala, Salt and water. Allow the mixture to stand still for 5-10 mins. Now make little balls of them and deep fry them in oil like pakoras till they are golden brown. Keep them aside.

Stage 2

In a bowl, mix all the sauces given above, ajinomoto, a teaspoon of salt and dilute with a little water.Make sure the ajinomoto and the salt are dissolved properly. Increase the amount of sauces used if you want more peppy manchurian. Now in a frying pan/tava heat some oil. First fry curry leaves/karivepaku, chopped ginger, garlic, onions and green chillies. Then pour the sauces into the frying pan and mix properly until the sauce becomes like a thick soup(this usually happens in one minute at max). Now add the pakoras that were fried earlier and keeping the stove's flame at maximum keep mixing them till the sauces are spread evenly. Switch off the stove and sprinkle a bit of black pepper, garnish with kotheemeera/coriander and serve hot! Enzaay Maadi! :)

Mushroom Curry

Ingredients:

Mushroom - 200gms

Onion - 1 Big

Tomato - 1Big

Masala Kaaram

Salt

Turmeric Powder

GingerGarlic paste

Oil

Ingredients:

1. Clean Mushroom and keep it in salt water to clean it.
2. In frying pan, put 1tbspn of Oil. Add chopped onions and fry till they turn into lil goldenish color.
3. Add 1tspn Gingergarlic paste. Mix it thoroughly and fry them.
4. Add small chopped tomatoes and fry them.
5. Add 1.5 tspn Masala kaaram, and required salt & turmeric powder.
6. Add cleaned mushroom.
7. Add very lil water and close the lid.
8. When mushroom is cooked, remove the lid and let the water get drained.
9. Before switiching off, add 0.5tspn Dhaniya powder and add very lil (less than pinch) garam masala and Coriander leaves and mix them and switch it off.

Servings:

This quantity serves 2 ppl. Serve with roti.

Note: Mushrooms can be replaced with Prawns. Procedure is the same but more water need to be added in step 7 as Prawns need more water and time to get cooked.

Beerakaya Chutney

Ingredients:

Beerakaya : 0.5 Kg

Onions : 1 (big size)

Green Chillie : 4-5

Dhaniya : 1 tbspn

Jeera : 1 teaspn

Aavalu : 1 tbspn

GroundNut : 100gms

Garlic: 2 - 3 strands

Oil - 2 tbspn

Procedure:

1. Clean and Cut Beerakaya into small pieces. DONOT peel the skin.

2. In a frying pan, put Oil and heat it.

3. In the hot oil, add beerakaya pieces and fry them.

4. After some time, add dhaniya,ground nut,green chillie, onion fry them thouroughly.

5. Switch it off and allow these to cool them down.

6. Put this mixture in blender, add required salt and blend it.Take this paste into a bowl.

7. In frying pan, add Oil and heat it. In oil add aavalu, jeera and garlic. Fry them lil and switch off.

8. Add this to the paste of Step 7 and close it with the lid immediately to protect the smell.

Servings:

Serve this with hot rice.

Tandoori Chicken

Ingredients:

Chicken Legs/Tighs/Wings/full chicken : 1.5Kg

Oil - 1 tbspn

GingerGarlic Paste - 2tbspn

Shaan Tandoori Masala powder - 50gm

Curd - 2 cups

Salt - Desired quantity

Lemon Juice - 2tbspn

Mirchi Powder - Desired quantity (depending on spice u want)

Procedure:

1. Remove skin from the chicken legs/tighs. Clean it thouroughly

2. Take a bowl. Add curd,ginger garlic paste, oil , lemon juice, salt, Mirchi powder and shaan powder. Mix all the ingredients thoroughly.

3. Taste for salt and spice then add accordingly required salt and Mirchi powder.

4. Add the chicken pieces into the above paste and marinate them for 2-3 hrs. If required, small cuts can be made on the chicken pieces for proper marination.

5. Pre heat the Oven for 5 mins. Put the oven in Broil status.

6. Put the marinated chicken pieces in Oven for 40mins.

7. Move the chicken pieces and change the direction and cook them in Oven for another 15mins.

8. Switch off the Oven. Take out all the chicken pieces and put all of them in a bowl and put the bowl in the Oven for 5 mins (with the heat of the Oven, the pieces gets lil dried)

Servings:

Serve the hot Tandoori Chicken pieces with desired salads and drinks.

Bhendakaya chutney/Bhendi Chutney

Ingredients
Bhendi/Bhendakaya - 15 (Cut into small pieces)
Onions - 1 medium (cut into small pieces)
Green chilli - 4 (Do not cut)
Dhaniya - 1/4 tsp
Jeera - 1/4 tsp
Grated Dry coconut - 2 tsp
Salt to taste
Tamarind - 3 flakes, immersed in little water.
Oil as per your requirements

Method
1) Fry green chills for sometime and then add Dhaniya and Jeera fry for few seconds and keep this aside
2) Fry Bhendi pieces till the sticky feel is gone, keep aside
3) Fry onion pieces till light brown and keep aside (do not fry for long)
4) In the grinder, put grated cocunut and grind once, then add green chilli to this and grind once, then add salt and tamarind and grind once, then add bhendi and grind once, then add onions and grind for couple of seconds.

Thats it, bhendi chutney is ready.

Pacchi Pulusu (for Upma)

Upma is one of the most easy and convenient breakfast.
Usually people like to have it with pickle,podi(gun powder/palli podi),chutney.
But in some parts of Rayalaseema they have it with something called Pacchi pulusu.
It is different, easy to make and tasty.

Ingredients
Tamarind - 2 lemons sized balls (extract 2-3 cups of water)
Onions - 1 large, thin slices vertically
Red chilly powder - 1 tsp
Salt - to taste
Turmeric - Pinch
Pappula podi - 2 tbsp (putnala poppula podi),
Curry leaves - few
Sugar - 1tsp

Seasoning
Avalu(Musturd seeds),1 dry red chilli, 3-4 curry leaves

Method:
In the tamarind extract, mix onions,red chilly powder,salt,turmeric,putnala podi,sugar,curry leaves.
Mix well.

Add the seasoning to this mixture and mix properly.

Thats it, no heating n no cooking njoi with Upma.