HOTCHULHA

Ingredients:

• Gram Lentils –  1 Cup
• Shallots – 2 cut into small pieces
• Green Chilies – 5 Cut into Small pieces
• Ginger Garlic Paste – 1/4 Teaspoon
• Curry Leaves – 5 cut into small pieces
• Coriander leaves – 5 Stems cut into very tiny pieces
• Mint Leaves – 6 leaves cut into very tiny pieces
• Clove powder – 1/8 Teaspoons
• Salt – to taste
• Oil – To Deep Fry

Method:

1. Soak the Gram dal for 3 hours and grind not so paste or coarsely
2. Now put all 2 to 9 items and mix it very well
3. In a heavy bottom pan put the oil and let it bring to heat and now take small portions of dough in your palms and make them as small disks(don’t put holes) and place carefully in the heat oil and fry them till they look golden brown.

Tip: You can serve them with any kind of chetneys.

Ingredients:

• Gongura – 2 Cups
• Shrimp – 40 Medium or Small(Cleaned & Divined)
• Tomato – 1 Medium – Cut into small pieces
• Onion – 1 Medium – Cut into small pieces
• Ginger-garlic Paste – 1 Table Spoon
• Red Chili powder – 1.5 Tea Spoon
• Green Chilies – 5 cut into long lengths
• Turmeric Powder – 1/4 Tea spoon
• Clove Powder – 1/8 Tea Spoon
• Salt – to taste
• Coriander Leaves – Handful
• Oil

Method:

1. Cook gongura leaves in 1/4 cup of water for 15 minutes, grind coarsely and keep it aside
2. In a heavy bottom sauce pan put 8 table spoons of oil . Once oil becomes hot, put the onion, green chilies and saute for couple of minutes.
3. Add ginger garlic paste to the pan and fry until the raw smell goes off.
4. Put the turmeric, chili powder, salt, clove powder, tomato pieces, shrimp and a cup of  water and put the lid and let it cook for 15 minutes or like a thick gravy curry.
5. Slowly put the grounded gongura stuff and mix it very well with at this point. Check the salt and you can adjust it.
6. Put the alf of the coriander leaves and let it cook on slow heat so that curry will not burn.
7. When it looks like a medium thick gravy take it off from the heat and garnish it with remaining cilantro leaves.

Tip: It goes very well with white rice.

Ingredients:

• Dry Alasandalu – 1 Cup
• Onion – 1 medium cut into small pieces
• Green Chilies – 5 cut into small pieces
• Gignger – 1 inch cut into tiny pieces
• Zeera – 1/4 tea spoon
• Salt to taste
• Oil – to deep fry

Method:

1. Soak Alasandalu for 4 hours
2. Grind them in a grinder not so paste or coarsley.
3. You should be able to shape into wada. Grind according to that consistency
4. Now put the onion, green chilies, ginger pieces, salt and zeera in the ground stuff.
5. In a heavy bottom pan put the oil for deep fry. Once the oil heats up, take small portion of dough and shape it as wadas and fry them till they look brown.

Ingredients:

• Cracked Wheat Soji – 1 Cup
• Water – 2 Cups
• Onion – 1 medium cut into small pieces
• Green Chilies – 7 cut into long slits
• Peanuts – 1/4 Cup
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Coriander Leaves – Handful cut into very tiny pieces
• Salt to Taste
• Oil – 8 Table Spoons

Method:

1. In a small pan put 2 cups of water and heat in a medium heat.
2. In a heavy bottom pan put the oil. 
3. Once the oil heats put the peanuts. Fry them for 2 minutes and put the tadka seeds.
4. When the tadka seeds crackles, put onion, green chilies, curry leaves, coriander leaves and salt, saute this things for 5 minutes.
5. Put the Soji and Saute these things for 5 more minutes and now pour the hot 2 cups of water.
6. Slowly mixing into the soji stuff gently on a medium heat till the Soji absorbs the water completely at this point the Upma should look dry.
7. Serve with any Chutney.

Ingredients:

• Indian Beans(Chickkudu Kayalu) – 1 lb cut into small pieces
• Karampodi – 2 Table Spoon
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem
• Salt to Taste
• Oil to Fry 

Method:

1. While boiling the beans in a water with little bit of salt for 15 minutes. Drain and keep them aside.
2. In a pan put some oil(5 table spoons) and put the tadka seeds after they crackels put the curry leaves, chikkudukaya pieces and saute them for 10 minutes once they look little brown.
3. Put the Karampodi and mix it gently and adjust the salt and take off from the heat.

Ingredients:

• Gongura leaves – 1 cup
• Tamarind – small lemon size
• peanuts – 1/4 cup
• Tadka Seeds – 1 Table Spoon
• Gram Lentils –  1 Table Spoon
• Green Chilies – 10 cut into long lengths
• Red Chilies – 5
• Curry Leaves – 1 Stem
• Turmeric Powder – 1/4 Tea Spoon
• Hing – 1/8 Tea Spoon
• Salt – to Taste
• Oil – 1/4 Cup

Method:

1. Cut the gogura into tiny pieces or grind coarsely.
2. Take the thick juice from the tamarind approximately 1/4 cup.
3. In a saucepan, put the oil and once the oil gets hot, put the peanuts, gram lentils and tadka seeds when they crackles put the green chilies, red chilies and curry leaves.
4. Saute for couple of minutes and now put turmeric powder, salt and hing and saute it for1 minute
5. Now take this stuff in a bowl, now put the tamarind juice and gongura leaves and let it cook for 10 minutes or till the gongura leaves become soft and put the fried stuff which is in a bowl and let everything cook for 5 minutes. 

Tip: This can be stored in Fridge for 2 weeks when ever you want to make Pulihora, just mix the desired amount of paste in the white rice.

Ingredients:

• Potato – 4 Cut into small pieces
• Tadka Seeds – 1 Tea Spoon
• Curry Leaves – 1 stem(10 leaves)
• Powder for Fry – 2 Table Spoon
• Salt to Taste
• Oil to Fry

Method:

1. In a pan put the 2 tablespoons oil. Once oil is hot, put the tadka Seeds and curry leaves.
2. Add Potato pieces and salt and saute it for 2 minutes and now put 4 table spoons of water and cover with lid.
3. The vapor will let the potatoes to cook. Let it cook till the wetness goes off.
4. Now put 5 tablespoons of oil in pan and saute it for 5 minutes till the potato looks little brown and now put the powder for Fry and mix it gently and take it off from heat.

Ingredients:

• Basmati Rice – 1 Cup
• Split Moongdal – 1/4 Cup
• Onion – 1 small cut into long lengths
• Green Chilies – 5
• Ginger Garlic Paste – 1 Tea Spoon
• Cinnamon – 1/2 Inch
• Cloves 0 5
• Clove Powder – 1/8 Tea Spoon
• Coriander Leaves – Handful
• Mint Leaves – Handful
• Salt to taste
• Oil – 8 Table Spoons

Method:

1. Dry Roast the Moongdal and keep it aside.
2. In a pan put8 table Spoons of Oil once the oil is hot put the cloves, cinnamon stick, green chilies, onion and saute for 5 minutes
3. Put the Ginger Garlic Paste, clove powder and fry it till the raw smell goes off.
4. Now put the Coriander leaves and mint leaves and and saute them.
5. In a rice cooker put the rice and 2 cups of water, dry roasted moong dal and onion masala stuff and adjust the salt and let it cook in the rice cooker.

Tip: It goes very well with “Mom’s Style Egg Curry‘ & Raita.

Ingredients:

• Dosakaya – 1 Cup
• Tamarind Paste – 1/4 tea spoon
• Boiled eggs – 2
• Chic peas Boiled or Can – 1/2 Cup
• Onion – 1 medium diced into small pieces
• Tomato  – 1 medium diced into small pieces
• Turmeric Powder 0 1/8 Table Spoon
• Red Chili Powder – 1 Tea Spoon
• Ginger/Garlic Paste – 1/2 Tea Spoon
• Clove Powder – 1/8 Tea spoon
• Salt & Oil

Method:

1. Boil the eggs and keep them aside
2. In a sauce pan put 6 table spoons of oil and then put the Onion Saute for 2 minutes and put Ginger/Garlic Paste.
3. Fry for 2 minutes and then put the Dosakaya, tomato, turmeric, Chili powder, Salt, Clove Powder, Chick Peas, tamarind paste & hard boiled eggs and 3/4 cup of water
4. and put the lid on and let it cook for 20 minutes till it looks like a gravy curry.
5. Garnish it with Cilantro.