HOTCHULHA

Ingredients:

• Toor Dal – 1 Cup
• Onion – 1/2 big – cut into small pieces
• Tomato – 1 big cut into big pieces
• Shallots – 10 peeled
• Dosakaya – 1/4 – Cut into big pieces
• Drumsticks – 8 pieces
• Turmeric Powder – 1/2 Tea Spoon
• Red Chilly powder – 1 Table Spoon
• Curry Leaves – 12
• hing – Large Pinch
• Tadka Seeds – 1 Tea Spoon
• Dry Red Chilly – 4 whole
• Coriander Leaves – Handful
• Tamarind – Small lemon size – Soak it in 2 cups of water
• Home made sambar powder – 3 Table Spoons

Method:

1. Pressure cook the Tood Dal with 2 cups of water and keep it aside. Once it is cooled, soften Toor Dal little bit(Not so much as paste)
2. Take the juice of Soaking Tamarind and keep it aside.
3. Now in a pan, pour 4 table spoons of oil and then the tadka seeds, hing, curry leaves, dry red chillies and saute for one minute and put the veggies, turmeric powder, Chilly Powder, salt and 2 Glass of water and let it cook for 20 minutes.
4. Once you think the Veggies are tender, pour the Toor Dal & Tamarind Juice.
5. In a 1/4 cup of water mix the home made sambar powder and mix it well.
6. Pour this mix in the pan.
7. Let it cook until it is thick and bubbly.
8. Garnish with Coriander leaves.

Serve this with Idly or Plain white rice.

Ingredients:

• Wheat Flour – 2 Cups
• Warm Milk – 1 Cup
• Oil – as needed
• Salt to taste

Method:

1. Blend the Flour with oil, salt and Warm Milk and Knead for 5 minutes
2. (Tip: The more you Knead the Dough, the softer the Roties are)
3. Make Portions and coat lightly with Flour and Roll out into flat discs, flouring the Board as necessary.
4. Heat the Griddle and Shallow fry the Roties with Oil.
5. Serve hot Rotis with your desired side dish or my favourite Beetroot Gravy.

Ingredients:

• Ghee -4 Table Spoons
• Soji – 1.25 Cup(1 1/4 Cup)
• Sugar – 1 cup
• Warm Milk – 2 Cups
• Raisins – 20
• Cashew Nuts – 20
• Dry Coconut – 1/4 Cup
• Poppy seeds – 1/2 Table Spoon
• Cardamom – 1/4 Tea Spoon
• Food Color – Large Pinch

Method:

• Fry all Dry nuts and Fruits, poppy seeds, Coconut in one Table Spoon of Ghee and keep it aside.
• In a pan, put the remaining ghee and the Soji and Saute until it becomes little brown.
• Now reduce the heat and add Sugar and stir until Sugar melts.
• Pour the warm milk and cover the pan and cook until the Soji is cooked.
• Remove from the heat and put the Dry Fruits, nuts mix it alond with Cardamon powder and Food Color.

Ingredients: 

• Tomatoes – 3
• Tamarind – 1/2 Lemon Size
• Green Chillies – 10
• Jeera – 1/8 tea spoon
• Garlic – 1 clove
• Peanuts – 1/2 cup – Rosted
• Salt to taste
• Oil to fry
• Curry leaves – 10
• Tadka Seeds – 1 tea spoon

1. Cut the Tomatos and put them in a vessel along with  tamarind & put some water then cook it and keep it aside.
2. Roast peanuts and keep aside
3. Fry green chillies, zeera & garlic
4. First grind peanuts, green chillies, zeera, garlic & salt and then put tomatoes, tamarind stuff grind it very fine and then put the tadka. 

Ingredients:

• Rice Flour    – 3 Glasses
• Besan Four    – 1 Glass
• Garlic cloves    – 3
• Funnel Seeds    – 1/2 Spoon
• Chilli Powder    – 1 Spoon
• Salt to Taste
• Oil to mix the flours
• Oil to Fry 

Method:

1. Mix both the flours in a bowl
2. Grind the garlic & Fennel seeds in a grinder along with water or rice flour
3. Mix the Stuff in the flour
4. Put the red chillies powder, salt and little bit of oil and mix it
5. You can put some water also in the dough
6. Put the oil in the pan and start making Murukulu. 

Ingredients:

• Chicken – Bone Less 2 lbs
• Lime Juice               2 Tablespoons
• Chilly Powder            3 Tablespoons
• Turmeric Powder      1  Tablespoon
• Corn Flour               3 Table Spoons
• Maida(All purpose)    3 Table Spoons
• Chilli Sause            2 Table Spoons
• Pepper Powder         1 Table Spoon
• Kesar Color              1/4 Table Spoon
• Salt to the taste
• Ginger Garlic Paste
• One egg – beaten
• Oil to Fry
• Soy Sauce         2 Table Spoons 

Method:

1. Clean and cut chicken into 2 inch pieces and drain the water completely
2. Mix all the above ingredients with the Chicken Pieces
3. Marinate for about 3-4 hours in Fridge
4. Remove the marinated chicken from the Fridge and keep it to the room temperature for about an hour
5. Heat oil in deep frying pan.
6. Fry all the Chicken pieces few at a time until the chicken turns reddish brown

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 250 grams
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon fresh
• Cumin Powder    – 1/2 Spoon
• Tomato Paste    – 1/4 Cup
• Olive oil    
• Salt & Pepper 

Method:

1. First wash the green lentils and let it soak in warm water
2. Cut all the vegetables into small pieces
3. Put a big pot and put olive oil and then leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes and then put the carrot, Celery and tomato paste and now put 4 quarts of water and let it come to one boil
4. Now put the lentils and let it cook for 1 hour. 

• It goes very well with chives biscuits or with any other bread
• After you put the soup in bowl to serve, drizzle some olive oil and put some Parmesan cheese on top of the soup.

Ingredients:

• Olive oil
• Oregano    – 2 spoons fresh minced
• Basil    – 2 Spoons
• Parsley    – 1/2 bunch
• Tomato Paste    – 5 ounces
• Onion    – one finely chopped
• Pepper    – 1/2 Spoon
• Salt
• Sugar    – 1/4 Spoon
• Garlic Cloves    – 3
• Chilli Powder    – 1.5 Spoon
• Plum tomatoes    – 28 ounce can 

Method:

1. Saute the onion and garlic briefly with the oil in a large pan over medium
2. now add the remaining ingredients and simmer for 2 to 3 hours

• If you want to make meat marinara sauce, pressure cook keema(ground meat) and put that in the sauce for simmer
• You can mix it with any pasta
• You can put some Parmesan cheese on top of prepared pasta dish. 

Ingredients: 

• Potato    – 1
• Carrot    – 1
• Celery Stick    – 1
• Hand full of these following.
  • Green Beans
  • Green Peas
  • White Beans
  • Kidney Beans
• Tomato Soup    – 1 can
• Pasta – 2 hand full
• Basil Leaves
• Chillies Powder
• Salt
• Italian Seasoning 

Method:

1. Cut the vegetables, in a pan put the veggies with salt and chilli powder and slow cook it for 20 minutes.
2. Then add tomato soup, basil, Kidney beans and cook it for another 20 minutes.
3. Meanwhile Cook the pasta & drain and put that in soup and add Italian seasoning and let it simmer for some more time.
4. Finally while eating you can put buggles(chips) or small slices of bread

Tip: Sour bread will be perfect.    

Ingredients:

• Potatoes – 2
• Green Chillies    – 5
• Onion    – 1/2
• Curry Leaves
• Pop Seeds(bagar dane)
• Curd
• Besan Flour
• Salt
• Pinch of Sugar
• Cilantro leaves.
• Oil to fry

 Method:

1. Cut the potatoes in small cubes
2. Cut the green chillies and onion
3. On the stove put the pan and put oil then pop seeds and then onion & chillies after that potatoes and salt after it is cooked for some time put a pinch of Sugar
4. Roast the Besan flour & mix it with curd and pour that in curry and garnish it with cilantro leaves.