HOTCHULHA

Ingredients:

• Rice – 1/2 Cup
• Toordal – 1/2 Cup
• Small Potato – 1
• Beans – 10
• Carrot – 1
• Chow Chow – 1/4 Piece
• Green Chillies – 6
• Turmaric Powder – 1/8 spoon
• Peas – handfull
• Four cups of water
• Onion – 1/2
• Tamrin solution(Chintapandu Pulusu)
• Jagri(Bellam) – Small Piece
• Tomato – 1
• Curry Leaves  10-15
• Sambar Powder – 3 spoons
• Hing – 1/8 th spoon 
• Oil – 5 spoons
• Cilantro – 1/2 cup
• Salt + oil

Method:

1. Pressure cook first 9 items in four cups of water for 4 wistles and keep it aside
2. Put the pan on stove and put the oild and then tadka with pop seed, hing & curry leaves.
3. Cut Green chillies and onion into long length. Put these into the pan.
4. Put the cut tomato, tumeric powder, 1/4 spoon red chillie powder, salt and then let it cook for couple of minutes
5. Now put the tamarind solution, Jagari & Sambar Powder and let it cook and now put the Cilentro and mix this well with cooked rice stuff.

Ingredients:

• Basmati Rice 1 Cup
• Spinach one Bunch
• Tomato 1
• Ginger Garlic Paste – 2 spoons
• Turmeric Powder – 1/4 Spoon
• Green Chillies – 5
• Coriander & Cumin Powder – 1/4 spoon each
• Cumin Seeds – 1/4 Spoon
• Salt to Taste
• Oil to Fry 

Method:

1. Wash the Rice and Keep it aside
2. Cut the Spinach
3. Put the Spinach, Tomato, Green Chillies and grind it well .
4. Put the pan on the stove and put the oil and then put the cumin seeds. After that add the ginger garlic paste
5. After sometime, put the ground ‘puree’ and put cumin & coriander powder, turmeric and salt & mix it well
6. Put the rice and water(for one cup rice, add one and half cup water)
7. Cook the rice in rice cooker/Pressure cooker which ever way you like.

Ingredients:

• Kakarakaya – 2 lbs – cut into thin slices
• Curry leaves – 10
• Turmeric Powder – 1/4 Tea spoon
• Karampodi for Fry:
  • Coconut Shredded(dry) – 1/4 cup
  • Hot red chillie powder – 1.5 table spoon
  • Salt – up to you
  • Garlic cloves – 3
  • Amchur Powder – 1/4 tea spoon
  • Grind it for 1 minute and keep it a side

Method:

1. Pre-heat the oven to 350 degrees
2. Cut the Kakarakaya into thin slices and put 1/4 tea spoon salt and give it a quick rub and then squeeze the water out of the Kakarakaya.
3. Put that in a baking sheet and let it bake for 30 minutes.
4. Once this is taken out from the oven after 30 minutes, put pan with some oil and heat it for couple minutes.
5. Put the Kakarakaya & curry leaves and fry it for 2-3 minutes and then put the turmeric powder and mix it gently
6. After 5 minutes put the coconut stuff and mix it well and let it fry on medium heat.
7. When you think it is fried enough take it off.

You can store this in fridge for a month.

Ingredients:

• Kabooli Chana – Black 1/2 Cup Cooked
• Spinach – Frozen Box or Fresh 2 Pounds
• Onion – 1 cut into small
• Green Chillies – 8  cut into small
• Garlic – 1 clove cut into small
• Turmeric Powder – 1/4 tea spoon
• Coriander Powder – 1/4 Tea spoon
• Amchur – Pinch
• Pop Seeds & Curry Leaves
• Salt  to taste
• Oil to Fry

Method:

1. Take a pan and put oil and then put the pop seeds and then the onion, green chillies, garlic and curry leaves.
2. Let them fry for some time and then put the cooked chana and then put the Spinach(If you are using frozen spinach, squeez the water out of it and put in the kadai) and fry it well
3. Now after sometime put salt, turmeric, coriander powder and Amchur powder and mix it well and leave it on the pan for couple more minutes.

Tip: It goes well with Roties and Rice

The curry should be very dry.

Ingredients:

• Left over Cooked Rice – 1 Cup
• Cabbage – 1/2 Cup – cut into long strips
• Carrot – 1/4 cup – Cut into 1/2 diagonal
• Peas – Handful
• Green Onion – 2 stems
• Onion(Shallot) – 1
• Ginger – 1/4 inch – Cut into small pieces
• Garlic Cloves – 1 – Cut into small pieces
• Soy Sauce – 1/4 Spoon
• Red Chillies Flakes – 1/4 Spoon
• Hot Sauce – 1/2 Spoon
• Salt & Peanut Oil
• Eggs – 2

Method:

1. In a pan put some oil and then Onion, ginger, garlic and then put cabbage, Carrot, peas and fry them for 2-3 minutes.
2. Add chillies flakes, salt and hot Sauce
3. After 5 minutes take this stuff in a bowl and keep it aside(Veggies should have a bit of crunch)
4. Now in the same pan put some oil and then eggs to make egg scramble and keep it aside.
5. Again in the same pan put some more oil and cooked rice and then put the veggies and mix it.
6. Put the Egg Scramble and then the soy sauce and mix it very well.
7. Now check the salt and put the scallions, green onions and let it fry for 3 minutes on high heat.

Now Chines Fried rice is ready!.

Ingredients:

• All Purpose Flour – 2 Cups
• Sugar – 1 cup
• Eggs – 2
• Thin shredded Carrot – 2 Cups
• Baking powder – 1/2 tea spoon
• Baking Soda – 1.5 tea spoon
• Salt – 1/2 tea spoon
• Vanilla Essence – 2 Tea Spoons
• Raisins – 1/2 cup – cut into small pieces
• Vegetable oil – 3/4 Cup
• Milk(cold) – 1/4 Cup

Method:

1. Pre-heat the oven for 325 degrees
2. In the mixer, first put the wet things along with Sugar.
3. Then put the dry ingerdients and let it mix well.
4. Grease the pan before you put the stuff.
5. Now let it bake for 50-60 minutes
6. Let it cool before you cut the cake into small pieces for serving.

Ingredients:

Brinjals – 7 Cut into thin pieces

Tadka Seeds – 1 Tea Spoon

Curry Leaves – 10

Salt to Taste

Turmeric Powder – 1/8 Tea Spoon

Oil to Fry

Karam podi – Dry coconut, red chilly powder, Amchur, Salt & Garlic

Method:

Cut the Brinjals and put them in Salt water

In the Frying pan, put the Oil and the Tadka seeds.

When they Crackles, put the Curry Leaves, Brinjal pieces and a bit of salt and fry them gently turning once in a while, after 8 minutes.

You can put the Karampodi and saute couple of minutes and it is done.

Tip: It goes well with white rice and Rasam.

Ingredients:

• Small Violet Bringal    – 20
• Peanuts    – 1/2 cup(roasted)
• Sesame Seeds    – 4 spoons (roasted)
• Urad Dall    – 2 Spoons
• Chana Dal    – 2 Spoons
• Crushed Chillies    – 2 Spoons
• Tamarind    – 2 Spoons
• Clove Powder    – 1/4 Spoon
• Cinnamon – one Stick
• Ginger, Garlic Paste
• Jeera & Coriander    1 Spoon
• Turmeric Powder    1/2 Spoon
• Salt to Taste
• Oil to Fry

Method:

1. First dry roast all the items above and grind the stuff if necessary add some water to the mix and then add the turmeric and salt and keep it aside.
2. Wash the Brinjals and wipe them and take the green flesh on the Stem
3. Then take Brinjal and make a small pit in the bottom and take a small spoon and take  the seeds out of the Brinjals and leave them in salt water
4. Put the Oi in the pan and fry all the grind stuff. Once it is fried take that out of the pan and keep aside
5. Now put all the de-seeded brinjals in the pan and fry little bit with some salt and then put some water
6. After some time when the bringals become tender, put the masala, let it cook for some time.
7. Need to stuff masala slowly then cook it.
8. It is the Dry Brinjal curry.

Ingredients:

• Potato – 1 Big
• Tomato – 1 medium
• Palak – 2 cups – cut the leaves into small pieces
• Onion – 1 Medium
• Ginger Garlic Paste – 1 Table Spoon
• Turmeric – 1/4 tea spoon
• Chillies Powder – 1/4 tea spoon
• Clove powder – 1/4 tea spoon
• Coriander Powder – 1/4 tea spoon
• Cilantro – Handful
• Salt & Oil

Method:

1. Cut Potato, onion, Palak into medium size pieces and keep them aside.
2. Put the oil in a pan and add onion let it fry for 2 minutes and then add ginger garlic paste, coriander powder, clove powder and let it fry for 5 more minutes.
3. Then add potato, turmeric and chillies powder. Mix it well and
4. Add salt and Palak. Add 1/4 cup of water and let it cook for 10-15 minutes.

Tip: It goes well with hot Roties.

Ingredients:

• Roasted Peanuts    – 2 Spoons
• Putnala Pappu    – 2 Spoons
• Red Chillies    – 4
• Coconut Raw    – 2 Spoons
• Salt to Taste
• Garlic    – one clove