HOTCHULHA

Ingredients:

• Fresh Palak  (Spinach) – 2 Cups – Shredded
• Raw Moong Dal – 1/4 Cup
• Green Chilies – 4
• Zeera – 1/4 Teaspoon
• Salt – to taste
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Oil – as required
• Amchur Powder – 1/4 Teaspoon

Method:

1. Grind Raw Moong, Green chilies and Zeera coarsely and keep them aside.
2. Take a pan and put 1 tablespoon of oil and once oil is hot, put the tadka seeds and then put the palak leaves, salt and turmeric powder.
3. Put the lid on and cook it on low heat for 5 minutes.
4. Take the lid off and put 3 tablespoons of oil and then put the moong dal mix and stir it well, so that the moong dall will get coated with palak with out forming any lumps. Now put the Amchur powder and adjust the salt.
5. Saute this for another 5-7 minutes till the fry looks dry.

Add oil as required.

It goes well with roties and Rice.

Besan Ki Kadi:

It is a 2 step process where we make Pakodi in step one and then make Kadi in step 2
and finally we mix them together to get the wonderful Besan Ki Kadi.

In Step # 1, we will be making Pakodi.

For Pakodi:

Ingredients:

• Besan Flour – 1/2 Cup
• Onion – 1 small – cut into long lengths
• Ginger-garlic paste – 1/2 tea spoon
• Shazeera – 1/4 teaspoon
• Coriander powder – 1/4 teaspoon
• Turmeric Powder – 1 pinch
• Salt – to paste
• Oil to deep fry

Method:

1. Mix all the ingredients except the oil with little bit of water
2. Take a heavy bottom pan and put the oil and fry the pokodi’s and keep it aside.

This completes Step # 1. Now in Step# 2, we prepare Kadi.

For Kadi:

Ingredients:

• Sour Curd – 2 cups
• Besan – 3/4 Cup
• Turmeric powder – 1/4 teaspoon
• Ginger, garlic paste – 1 Teaspoon
• Chili powder – 1/2 teaspoon
• Zeera – 1/2 teaspoon
• hing – 2 pinch
• curry leaves – 4 stems
• Salt to taste
• Cilantro – Handful
• Oil – 8 Tablespoon

Method:

1. Take a bowl and put curd, besan, salt and turmeric powder and mix it well.
2. Add 2.5 cups of water and whisk it well and keep it aside.
3. Take a small pan and put 2 tablespoons of oil and put zeera, half of the curry leaves and fry
4. Add ginger-green chillie paste and fry it for some more time.
5. Put red chili powder in this mix. Add all this to curd-besan bowl and bring that to a boil on low heat.
6. This is where we get Pakodas made in step # 1 and put them Kadi Bowl we just made.
7. After 5 minutes, put the fried pakoda in the curd bowl and take it off from the heat.
8. Take a small bowl and put 1 tablespoon of oil and put the remaining curry leaves, hing and fry.
9. Put this in prepared dish and garnish it with cilantro.

It goes well with Rice and Roties.

Sagoo Kichidi

Ingredients:

• Sagoo – 1 Cup
• Potato – 1 cup – cooked and mashed
• Green chilies – 5 cut into small pieces
• Peanuts – 1/2 cup
• Curry leaves – 2 stems
• Tadka Seeds – 1 tablespoon
• Lemon Juice – 1 table spoon
• Coriander leaves – handful – cut into small pieces.
• Dry red chilies – 1
• Turmeric Powder – 1/4 Teaspoon
• Salt – to Taste
• Oil as required

Method:

1. Wash Sagoo, drain the water completely and keep it aside for 3 hours
2. Dry roast the peanuts, take the skin off them and grind it coarsely and keep it aside.
3. Take a heavy bottom pan and put 6 tablespoons of oil. Once the oil is hot, put the tadka seeds, curry leaves, green chilies, red chilies and saute them for couple of minutes.
4. Now add potato, salt and turmeric powder and fry till the potato looks little crispy.
5. Add Sagoo and mix it well so that all the masala gets to Sagoo.
6. Add lemon juice after 2 minutes.
7. Put the coarsely ground peanut powder and cilantro and mix it well.

Your Sagoo Kichidi is Ready. Serve it hot.

Ingredients:

• Doodhi – 1 Cup Shred
• Green Chilies – 5 – Grind into Paste
• Turmeric Powder – 1/8 Teaspoon
• Ginger – 1/4 inch cut into small pieces
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem
• Salt to Taste
• Cilantro – Few leafs
• Home made Yogat(curd) – 1.5 Cup

Method:

1. Cook doodhi in 1/4 cup of water for 10 minutes. Drain and squeeze and keep it aside.
2. In a pan put 3 tablespoons of oil, bring it to heat and put tadka seeds, curry leaves when they crack, bring the heat to low and put the green chili paste, salt, ginger pieces and squeezed doodhi and saute it for 10 minutes till the doodhi looks transparent.
3. Now put the turmeric powder and cilantro and mix it very well and take it from the heat and let it cool.
4. Mix this mixture with curd and adjust the salt.

Tip: It goes very well with rice and roties.

Ingredients:

• Toordal – 1/2 Cup
• Beerakaya(Chinese Okra) – 1 Cup – cut into small pieces
• Tomato – 1 medium – cut into small pieces
• Green Chilies – 6 – cut into small pieces
• Tamarind – 1/2 lemon size
• Turmeric – 1/4 teaspoon
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 stem
• Cilantro – handful – tore into pieces
• Salt – to taste
• Oil as needed

Method:

1. Take a pressure cooker and put Toordal, Beerakaya, tomato pieces, green chilies, tamarind(take the seeds off), turmeric powder and add 1.5 cups of water and pressure cook for 3 whistles.
2. After it cools off, soften the Dal a bit and put the salt and cilantro.
3. Take a small pan and put 3 tablespoon of oil and let it heat and put Tadka seeds once they crackle put the curry leaves and put this in Dal.

Here you go… Your Beerakaya Pappu is ready…

Ingredients:

• Vermicelli Semiya – 1 Cup
• Carrot – 1/2 Cup – Cut into small pieces
• Spring beans – 1/4 cup Cut into small pieces
• Peas – handful
• Onion – 1 small – Cut into small pieces
• Green Chilies – 5 Cut into small pieces
• ginger-garlic paste – 1/2 Teaspoon
• Mint Leaves – 2 spoons – chopped
• Cilantro – 2 spoons – chopped
• Clove powder – 1/4 teaspoon
• Salt to taste
• Cashews- handful
• Oil – as required 

Method:

1. Dry roast the semiya till it looks golden brown and keep it aside.
2. Take a bowl and put 2 cups of water and put 1/4 teaspoon of salt and bring it to a boil and then put the roasted semiya and boil it for 5 minutes and drain it then wash it with cold water and keep it aside.
3. Take a heavy pan and put 6 tablespoons of oil and heat it. Add onions, green chilies, beans, cashews, carrot pieces and peas. Saute them for 5minutes and put ginger-garlic paste and fry till raw smell goes off.
4. Put clove powder, mint leaves and cilantro and mix it well.
5. Now put the drained semiya and mix it well and put the lid and keep it on low heat for 5 minutes. 
6. Garnish it with Cilantro and serve it hot.

Ingredients:

• Round purple Baigan – 6
• Onion – 1 small(Paste)
• Tamarind Paste – 1/2 Teaspoon
• Ginger-Garlic Paste – 1 Tablespoon
• Dry Roast the following individually & grind them together to fine paste and keep it aside.
  • Peanuts – 1/2  Cup
  • Dry Coconut – 2 Inch Pieces
  • Poppy seeds – 1/2 Table Spoon
  • Cloves – 8
  • Cinnamon – 2 inch stick
  • Black Cardamom – 1 Piece
  • Zeera – 1/4 Teaspoon
  • Pepper  – 1/4 Teaspoon
• Dry Red Chilies – 6
• Salt to Taste
• Oil as required

Method:

1. Wash the Baigans and make slits on the Baigan. Do not take the Stems off. Leave the Baigan in Salt water.
2. Take a small frying pan and put  2 tablespoons of oil and put this baigan along with a pinch of salt and saute this for 5 minutes turning them constantly.
3. Now lower the heat and put the lid on this pan and let it fry till the Baigan cook through half.
4. Take a large frying pan and put 8 tablespoons of oil, once the oil is hot put the onion paste, ginger-garlic paste. Fry this until raw smell goes off from the paste.
5. Add Tamarind paste, salt and ground paste made from spices and fry them for couple of minutes,
6. Add half cup of water and the half cooked baigans and let it them get cooked by putting the lid on and on low heat till the gravy comes close.

Good to know:

• It goes with Fried rices, Roties and any kind of Rice Dishes.
• Don’t put Cilantro in this curry as Cilantro has the strong flavor.
• If 1/2 cup of water was not sufficient, you can add another 1/4 cup of water.
• You can adjust the amount of spices as per your taste.

Ingredients:

• Firm Tofu – 5 oz cut into small cubes
• Dosakai – 1 Cup – cut into pieces
• Tomato – 1 Medium Cut into small pieces
• Red Chili Powder – 1/2 Tea Spoon
• Onion – 1 small – cut into small pieces
• Ginger-garlic paste – 1 Tablespoon
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt to taste
• Oil – as needed
• Cilantro – Handful

Method:

1. Take a skillet and put one tablespoon of oil and saute the Tofu till they look light brown and keep them aside.
2. Take a pan and put 4 tablespoons of oil and bring it to heat and put onion pieces and fry them till they look transparent and put the ginger-garlic paste and fry it till the raw smell goes off.
3. Put the clove powder, turmeric, salt, red chili powder, dosakai and tomoatos and mix it very well and put one cup of water and let it cook on medium heat.
4. When the curry comes close, put the Tofu pieces and let it cook for 5 more minutes and garnish it with cilantro leaves.

Tip: It goes very well with Roties and white rice.

Ingredients:

• Arvi – 1 Cup
• Tomato – 1 medium – Make Puree
• Tamarind – Small lemon size(Make 1/2 cup Juice)
• Tadka Seeds – 1 Tea Spoon
• Onion – 1 Small – Cut into small pieces
• Curry Leaves – 10
• Ginger-garlic Paste – 1 Table Spoon
• Chili Powder – 1/2 Tea Spoon
• Turmeric Powder – 1/8 Tea Spoon
• Cilantro – Handful
• Salt to Taste
• Oil

Method:

1. Take a heavy bottom pan, put 4 table Spoons of Oil.
2. Once the oil heats up, put the Tadka Seeds. When they crackle, put the curry leaves, onion and saute them for couple of minutes
3. Add ginger garlic paste and fry till the raw smell goes off.
4. Add Arvi pieces and mix it well.
5. Add the salt, red chili powder, turmeric and 1/2 cup of water. Cover the pan with the lid and let it cook for 5 minutes.
6. Add Tomato Puree and cook for 5 minutes with lid covered.
7. Now add the tamarind juice and adjust the salt. Let it cook for 10 minutes on low heat.
8. Garnish it with Cilantro.

Tip: It goes very well with white rice.

 

Ingredients:

• Masalavadalu – 10 – home made
• Onion – 1 dice it into small pieces
• Green Chilies – 4 Cut into long lengths
• Tomato – 1 Make puree in Blender
• Tamarind – Small lemon size, soak and take 1 cup of Juice
• Red Chili Powder – 1 Tea Spoon
• Turmeric – 1/4 Tea Spoon
• Ginger – Garlic Paste – 1 Table Spoon
• Clove Powder – 1/8 Tea Spoon
• Special Masala Powder – 1/8 Tea Spoon
  • Dry Roast the following 4 and make fine powder and store it in air tight bottle.
    • Curry Leaves – 10 , Fenugreek Seeds – 10 , Coriander Seeds – 1/2 Tea Spoon , Jeera Seeds – 1/2 Tea Spoon
• Coriander Leaves – Handful
• Salt to Taste
• Oil

Method:

1. In a heavy bottom pan put the  6 table spoons of Oil. Once the oil is hot, put the tadka seeds.
2. As they crackle, put the curry leaves, onion, green chilies and saute them for couple of minutes.
3. Add ginger garlic paste and fry till the raw smell goes off.
4. Add chili powder, turmeric powder, clove powder, Special masala powder, salt and mix it very well and then put the tomato puree and one and half glass of water. Let it cook for 15 minutes.
5. Add tamarind juice and let it cook for 15 minutes.
6. At this point lower the heat and put the masala vadas in the pulusu and cook it for 5 minutes.
7. Garnish this with cilantro and serve it with White rice.