HOTCHULHA

Ingredients:

• Moongdal – 1/2 Cup
• Semiya – 1 Cup
• Onion – 1 medium cut into long lengths
• Green Chilies – 8 Cut into long lenghts
• Raw coconut – 1 Tablespoon (Grated)
• Cilantro – handful – cut into tiny pieces
• Ginger-garlic Paste – 1 Teaspoon
• Cloves – 2
• Cinnamon Stick – 1/2 inch pieces
• Salt to Taste
• Oil – 3 Tablespoon
• Ghee – 1 Teaspoon

Method:

1. Dry roast the moong  dal and cook it in water till the moong dal is half done, then drain it and keep it aside.
2. Dry roast the semiya and boil it in 2 cups of water along with a bit of salt. Drain this and keep it aside.
3. Take a heavy bottom pan and put 3 table spoons of oil and 1 tablespoon of ghee and put the onion and green chillies and saute it for couple of minutes.
4. Now add cloves and cinnamon stick, ginger-garlic paste and fry this till the raw smell goes off.
5. Add salt, cooked semiya and moongdal and 1/2 cup of water and mix it well and cover it with a lid and cook it on medium heat till all the water evaporates and looks like kichidi.
6. Garnish it with coconut and cilantro.

Serve it hot.

Ingredients:

• Gobi – 2 cups florets
• Onion – 1 big dice into small pieces
• Green chilies – 2 cut into small pieces
• Ginger-garlic paste – 1 tea spoon
• turmeric – 1/4 tea spoon
• Clove powder – 1/4 teaspoon
• Salt – to taste
• Oil as needed
• Red chili powder – 1/2 teaspoon
• Cilantro – handful
• Besan – 1 tablespoon

Method:

1. Cook Gobi in 2 cups of water along with 1/4 teaspoon of salt for 10 minutes, drain and keep it aside.
2. Take a heavy bottom pan and put 6 tablespoons of oil and let it heat.
3. Put onion, green chilies and saute them for couple of minutes, Now add ginger-garlic paste and fry till the raw smell goes off.
4. Now add the gobi and fry till gobi looks golden color.
5. Add clove powder, turmeric, red chili powder, salt and mix it well.
6. Now sprinkle the Besan and mix it well.
7. Garnish it with Cilantro.

Ingredients:

• Tomatoes – 2 cups – medium pieces
• Onion – 1 big – cut into big chunks
• Chanadal – 1 Tablespoon – soaked in water for an 10 minute
• Tamarind paste – 1 teaspoon
• Curry leaves – 1 stem
• Red chili powder – 1/2 teaspoon
• Coriander powder – 1/4 teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Tadka Seeds – 1/2 Teaspoon
• Salt 0 to taste
• Oil – 2 tablespoons

Method:

1. Take a pan and put 2 tablespoons of oil and get it to heat.
2. Put tadka seeds and curry leaves. Once they crackle, put the onion pieces and saute it for 2 minutes.
3. Add chanadal, chili powder, turmeric, salt and coriander powder and mix it well.
4. Add tomato pieces and put 1/4 cup of water.
5. Let it cook till all the water evaporates and looks like curry.

Tip: You can serve this with hot Roties or white Rice.

Ingredients:

• Rice – 1 Cup
• Curry leaves – 1 Stem
• Baigan (Brinjal) – 3 medium – cut into long lengths
• Onion – 1/2 –  cut into long lengths
• Green Chillies – 8 – cut into long lengths
• Peanuts – 1/4 Cup
• Mustard Seed – 1/4 Teaspoon
• Dry Coconut – 2 Inch Pieces
• Urad Dal – 1 Teaspoon
• Chana Dal – 2 Tablespoons
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt – to Taste
• Oil – 3 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Cook the rice in 1.5 cups of water and keep it aside.
2. Dry roast the Peanuts, Coconut, Urad dal and Chana Dal individually and grind it to Powder Form and keep it aside.
3. Take a heavy bottom pan and put 3 tablespoons of oil, when the oil is hot, put mustard Seed, Onion, Green Chillies and curry Leaves and saute it for couple of minutes.
4. Now put the Baigan pieces, salt, Turmeric Powder and clove powder and Saute on medium heat till the Baigan cooks through.
5. Mix the ground powder mix with cooked Rice and put this in Baigan pan and mix it well.
6. Garnish it with Cilantro.

This goes well with Raita.

Ingredients:

• Small Purple Bringal (Baigan) – 6
• Cooked Garbanzo – 1/4 Cup
• Green Mango – 1/4 Cup Pieces
• Onion – 1/4 Cup  – Cut into small pieces.
• Ginger-garlic Paste – 1 Teaspoon
• Red Chilies powder – 1/2 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Coriander Powder – 1/4 Teaspoon
• Salt – to taste
• Oil as required
• Cilantro – Handful.

Method:

1. Take the green part of the stems and make incisions and put into salted water.
2. Take a pan and put 2 tablespoons of oil and put onion and saute for couple of minutes and put the ginger-garlic paste and fry till the raw smell goes off.
3. Now put red chili powder, coriander powder, salt and Baigans and cooked garbanzo and put 1/2 cup of water and let it cook for 5 minutes.
4. Put the cut mango pieces and cook for 10 minutes on medium heat.
5. When everything comes close, add cilantro.

Serve this with white rice or Roties.

Ingredients:

• Plantain – 1 Cut into small pieces
• Chanadal – 1/4 Cup – Soak it for one hour in water.
• Green Chilies – 7
• Raw Coconut – 1/4 Cup
• Onion – 1/2
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Teaspoon
• Salt to taste
• Oil as needed.

Method:

1. Take a wide pan and put 2 Teaspoons of Oil and bring it to heat.
2. Put Tadka Seeds and Curry Leaves in. Once they crackle, put the plantain pieces and Saute it for couple of minutes.
3. Add salt and cover the pan with lid and cook it on low heat.
4. In a mixer, put the soaked chanadal, green chilies, coconut, onion and grind it to a paste and keep it aside.
5. Take the lid off from the pan and put 2 table spoons of oil and now put the chanadal mix paste in pan and mix it well.
6. Fry this until the paste turns into brown color and adjust the Salt.

You can server this ‘Chana Plantain’ with white Rice along with Rasam or Chutney.

Ingredients:

• Tindora(Donda Kayalu) – 1 Lb
• Sesame Seeds – 1/2 Cup
• Chana Dal – 1 Table Spoon
• Onion – 1 Medium – Cut into Pieces
• Green Chilies – 4 Cut into long Lengths
• Putnala Pappu Powder – 1 Table Spoon
• Dry Red Chili – 1
• Turmeric – 1/4 Teaspoon
• Red Chili Flakes – 1/4 Teaspoon
• Salt to Taste
• Oil as required
• Curry Leaves – 1 Stem
• Dry Coconut Powder – 2 Tablespoons
• Tadka Seeds – 1 Teaspoon

Method:

1. Dry roast the sesame seeds and let it cool.
2. In a grinder, put the Sesame Seeds, Putnala Pappu, Red Chili Flakes and Coconut Powder and grind it to the powder form.
3. Cut the Tindora into long lengths.
4. Take a heavy bottom wide pan and put 2 tablespoons of Oil and put the tadka Seeds, Chanadal, Curry leaves, Onion, green chilies and saute it for 2 minutes.
5. Add the cut Tindora to the pan with salt and turmeric Powder and half cup of water.
6. Cover the Pan with lid and let it cook till all the water evaporates.
7. Add the Sesame powder mix and mix it very well. At this point the fry should look dry. Take this off from the heat.

Tip: Server this with Rice or Roties.

Ingredients:

• Paneer – 1 cup – cut into pieces
• Spinach(Palak) – 2 Cups
• Onion – 1 big – cut into small pieces
• Tomato – 1 medium – cut into small pieces
• Green Chillies – 8 – cut into small pieces
• Ginger-garlic Paste – 1 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Clove Powder – 1/4 Teaspoon
• Salt to Taste
• Oil as needed
• Cilantro – Handful

Method:

1. Take a heavy bottom pan and put 5 tablespoons of oil and fry the paneer pieces till they look golden brown and keep them aside.
2. Now in the same pan, put the onion, green chilies and saute them for couple of minutes. Add ginger-garlic paste and fry till the raw smell goes off.
3. Put the salt, turmeric, clove powder, tomato pieces & Spinach and mix it well and put the lid on and cook it for 5 minutes and let the stuff cool off.
4. Take a food processor and grind this to a fine puree.
5. Now in the same pan put one table spoon of oil and put this puree along with fried Paneer pieces and adjust the salt and cook on low heat for 5 minutes.
6. Garnish it with cilantro.

Tip: Serve this with Zeera Rice, Roties or any other Rice Item.

Ingredients:

• Sour Curd – 1 Cup
• Shallot – 1 – Cut into tiny pieces
• Green Chilly – 1 –  Cut into tiny pieces.
• Curry Leaves – 1/2 Stem
• Tadka Seeds – 1/2 Teaspoon
• Turmeric Powder – 2 pinches
• Red Chili Powder – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt to Taste
• Oil – 1 Teaspoon
• Cilantro – 1 stem – Cut into small pieces.

Method:

1. Take a pan and put oil and get it to heat.
2. Put Tadka Seeds, Curry Leaves, Onion, Green Chilies and Saute them for 2 minutes.
3. Now put the Salt, Red chili powder, turmeric, clove powder and take the pan off from the heat and let it cool.
4. Now put the fried stuff in Curd and mix it well and garnish it with Cilantro.

Ingredients:

• Karela – 1 Medium
• Rice Flour – 1/2 Cup
• Besan Flour – 1/2 Cup
• Peanuts – 1/4 Cup
• Green Chillies – 2 Cut into small Pieces
• Curry Leaves – 1 stem
• Ginger-garlic Paste – 1/2 Teaspoon
• Clove Powder – 1 Pinch
• Red Chilly Powder 0 1/4 Teaspoon
• Salt to taste
• Oil to deep fry.

Method:

1. Cut the Karela into thin slices and put 1/4 teaspoon of salt, mix it and keep it aside. After 30 minutes squeeze all the water from the Karela and mix it with all other ingredients except Oil.
2. Take a heavy bottom pan and put the oil and bring it to heat.
3. Put the mix in pakodi shapes and deep fry them and put that on paper towels so that it can absorb the excess oil.

Tip:It goes well with rice along with rasam and sambar.