Tomato chutney

required things

tomatoes  – 4

green chillies   – 5

garlic pods  – 2

jeera  – 1 spoon

urad dal  – 2 spoons

tamrind according to your taste

salt according to your taste 

method for preparing chutney

  1. Take oil in a pan. Add urad dal and fry them till urad turns brown.

  2. Now add garlic pods,green chillies and jeera.

  3. Now fry all the above things for 5 minutes in simmer.

  4. Remove them from pan and now add some oil in it.

  5. Now add tomatoes that are cut into small pieces.Fry them till the tomatoes are smooth and you donot have any raw smell of tomatoes.

  6. Now add salt and tamrind to all the above ingrediants and grind them. Now the chutney is ready

  Serve the chutney with rice or dosa. Tastes really great with dosa. You can even add onions while having it rice.

Senagala chat(Channa 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

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 taste

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.

Chamadumpala Vepudu

                                                chamadumpala vepudu 

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

 

                                                                    chamadumpalu after peeling

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.

 

                                                    chamadumpalu after frying

                      You can even make pulusu and iguru with this chamadumpalu. These really taste good with rice.

Vankaya Pulusu(Brinjal Pulusu)

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

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 and chilli 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.

     

AAVADALU(PERUGU GARELU)

                                                           our breakfast today perugu garelu 

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.

               when mustard seeds start spluttering add jeera and methi.

              fry them for 1/2 second,now add dry redchillies and curry leaves.

             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

bendakaya(okra) koora

 

                                                              bendakaya koora 

required things

Bendakayalu(okra)  – 8

onion  - 1/2

chillies – 3

pinch of turmeric

chillipowder – 1/2spoon

salt according to your taste

method for preparing bhendi curry

  1.Cut onions into small pieces. Take a pan, add some oil in it and heat it. Add cut onions.

  2. After frying them for around 2 minutes, add green chillies.

  3.When the onions become transparent add bhendi and again fry for another 2 minutes.

  4.Now add chillipowder,salt and tumeric. Continue to fry for 1 minute. Now add 1/4 cup water and cover the pan with a lid.

  5.Allow it to cook till bhendi becomes soft.

Now the delicious bhendi curry is ready ,tastes good when taken with rice.