HOTCHULHA

Ingredients:

• Rice – 1/4 cup (Coarsely grind)
• Raagi Flour – 1 Cup
• Salt to taste

Method:

1. Grind the Rice coarsely in the food processor
2. In a pressure cooker, put this rice, salt and 2 cups of water and cook it for 3 whistles.
3. After the pressure is gone, put the pressure cooker on the heat.
4. Check to see if Rice  have some water in it. If you see no water, then add a cup of water and then put the Raagi Flour little by little and mix it with the cooked rice. Mix it until it comes close.

Tip:  You can serve Raagi Sangati with Sambar, curd or with the famous Chicken Sheruva.

Ingredients:

• Boneless Chicken – 1 lb
• Tomato – 1 Big (Grind)
• Onion – 1 Big
• Green Chillies – 8
• Ginger/Garlic Paste – 3 table Spoons
• Curd – 1/4 Cup
• Chilly Powder – 2 Tea spoons
• Turmeric Powder 0 1/8 tea spoon
• Cinnamon – 1 inch
• Coriander Leaves – Handful
• Cloves – 4
• Salt to taste
• Oil to fry
• Dry Powder : Dry roast everything
  • Dry coconut Powder – 4 Table Spoons
  • Poppy Seeds – 1 Tea Spoon
  • Cinnamon – 1 Inch
  • Clove – 4
  • Black Elachi (Cardamom) – 1/2
  • Whole Spice – 4
  • Grind these items for Dry Powder.

Method:

1. In the Pressure Cooker, Put oil and then put the Onion, green chillies, Cinnamon, clove, Black Elachi(Cardamon) and fry it till it becomes brown.
2. Now Put the Ginger/Garlic Paste and fry it well
3. Put the chicken pieces and mix it well. Then put the dry powder mix and fry it well.
4. Add curd, salt, chilli powder, Turmeric and fry it for one minute. Add Tomato Puree and add one cup of water.
5. Lock the pressure cooker and let it cook for 4-5 whistle and then put the coriander leaves.

Tip: It goes very well with Frieds Rice, Roti & Raagi Sangati and many more…

Ingredients: 

• Totakura   2 cups
• Onion          1
• Cooked Dal    3-4 Spoons
• Bagardana for Tadka
• Pinch of Hing
• Little bit of Tamarind
• Chillie Powder  1 tea spoon
• Turmeric Powder  1/8 tea spoon
• Methi seeds in Tadka 8-10 

Method:

1. Boil Totakura and Onion
2. Put Chillie Powder and salt after two minutes
3. Put the Tamarind juice along with Chillie Powder, Turmeric
4. Let it cook for some time and then add the cooked dall and cook it for sometime
5. Then Put the tadka in a different pan. Don’t forget to put hing & methi in tadka.

Ingredients:

• Tordal    – 1 cup
• Spinach    – 1 cup
• Coriander    – 1 spoon
• Green Chillies    – 9-10
• Raw coconut    – 1 big piece
• Tamarind    – Juice or paste
• Turmeric    – 2 Pinches
• Salt
• Hing 

Method:

1. Pressure cook the Dal & keep it aside
2. Cut the Spinach and keep it aside
3. Then grind the Coriander, green chillies, raw coconut and keep it aside
4. In a pan put first put the spinach then the grind ed stuff, turmeric, salt and tamarind and let it cook until it becomes soft(or cooked)
5. Then mix the Dal with the spinach stuff.
6. Then put the tadka with the pop stuff along with hing

Ingredients:

• Tomato Puree    – 1 cup
• Fennel Seeds    – 2 pinch
• Ghee    – 1 Spoon
• Oil    – 5 Spoons
• Ginger Garlic Paste    – 2 Spoons
• Cashew    – 10
• Salt
• Coriander leaves
• Garam masala    – 1 Spoon
• Coriander powder    – 1/4 spoon
• Chillie Powder    – 1 Spoon
• Turmeric Powder    – 1/4 Spoon
• Onion    – 1 big
• Capsicum    Green    – 1
• Paneer    – 1 Cup 

Method:

1. In a pan put the ghee ,oil mixture and put the fennel seed and cashew and let it fry
2. Now put the onion and let it fry
3. Put ginger garlic paste, garam masala, coriander, chillies powder, turmeric, salt and then let it fry
4. Put Tomato puree and let it cook for 2 minutes and now put the capsicum pieces and put the lid and cook
5. After sometime put the paneer pieces and let it cook
6. Garnish it with Coriander leaves 

Ingredients:

• Shrimp    – 1/2 Pound
• Salt & pepper    – 1/2 Spoon
• Lemon Juice    – 1/4 Spoon
• Olive Oil 

Method:

Ingredients:

• Gobi    – 1 flower florets
• Soy Sauce    – 1/2  Tea Spoon
• Corn Flour    – 2 Table Spoons
• Maida    – 1 Table Spoon
• Red Color(Sweet food color) – 1 pinch
• Ginger, Garlic Paste    – 1 Table Spoons
• Green Chillies    – 10
• Raw shredded coconut – 1/4 cup
• Curry Leaves    – 10 to 15  
• Salt & Pepper
• Oil

Method:

1. Pre-heat the oven for 350 degrees.
2. Mix salt, color, 2 spoons oil with the Gobi Flower Florets and bake for 15 minutes
3. After it is baked, keep it aside and then mix ginger, garlic, pepper, maida, soy, corn flour and little bit of salt. Mix this with Baked Florets.
4. Now in a pan put oil and fry these mixed florets like pakoda.
5. In another Pan put 2-3 spoons of oil and fry the green chillies, Coconut and curry leaves.  Put the Gobi stuff and mix it very well(Like Chicken 65)

Ingredients:

• Raisins    – 10
• Cashews    – 4
• Almonds    – 10 (Soaked)
• Dates    – 3-4
• Apricots    – 1 (American Apricot)
• Cold Milk    – 1.5 Cup
• Sugar    – 2 Spoons 

Method:

Ingredients:

• Gongura    – 2 cups – wash & dry the leaves
• Jeera – 1/4 tea spoon
• Dry red Chillies – 10
• Coriander – 1/4 tea spoon
• Fenugreek – 1/8 tea spoon
• Hing – 1 pinch
• Salt  to taste & Oil to fry

Method: 

1. Roast all the ingredients in the oil and keep them aside
2. Before the day of making the chutney, wash the Gongura leaves and lay them dry
3. Put lot of oil in the pan and fry the Gongura leaves in it
4. And grind it coarsely and it is done. 

Ingredients:

• Birakaya    – one – Take the skin off
• Green Chillies, Red Chillies – 4 each
• Zeera, Coriander    – 1/2 Spoon each
• Tamarind    – Small lemon size
• Sesame Seeds    – 2 Table Spoons(Dry roast)
• Peanuts    – 1/4 Cup (Dry Roast)
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Tea Spoon
• Salt  to taste
• Oil to fry
• Hing – Pinch

Method:

1. First cut the Birakaya and fry it very well and keep aside
2. Now dry roast the sesame seeds and peanuts and keep it aside
3. Now in a pan put the green and Red chillies, coriander, zeera and fry them, then put the tamarind and let it cool.
4. In a grinder put the all fried things(except Birakaya) with salt and grind it till it is soft. Now put the Birakaya and grind it very well.
5. Now put the Tadka with Hing & Curry Leaves.