HOTCHULHA

Ingredients:

• Rice – 1/2 Cup
• Toordal – 1/2 Cup
• Tamarind – Small lemon Size
• Carrot, Onion, Peas, Beans, Potato – 1 Cup – all together
• Dry Coconut – 2 inch piece.
• Red Chillies – 6
• Chana Dal – 1 Table Spoon
• Urad Dal – 1 Table Spoon
• Dhania(Coriander) – 1/2 Teaspoon
• Zeera – 1/4 Teaspoon
• Fenugreek Seeds – 1 Pinch
• Hing – 1 Pinch
• Cashew – 12
• Ghee – 3 Tablespoon
• Cinnamon Stick – 1 Inch
• Ealachi – 2
• Cloves – 8
• Coriander Leaves – handful
• Turmeric – 1/4 Teaspoon
• Salt to taste

Method:

1. Wash the rice, Dall and put 3 cups of water and pressure cook for 6 whistles.
2. Soak tamarind in water and take 1/4 cup of juice and keep it aside.
3. Dry roast the above ingredients from ‘Dry coconut thru cloves’ individually and grind it to fine powder and keep it aside.
4. Put all the vegetables in a 2 cup of water and boil them till they become soft. Mash them into small pieces(not to paste).
5. Add tamarind juice, salt, ground masala powder, coriander leaves and turmeric powder and mix it very well.
6. Now put this mixture in the cooked rice and dal cooker and mix it well.
7. In a small pan, heat the ghee and fry the cashews and put this in the cooker and mix it and keep it aside for 10 minutes.
8. Serve the Bisibelebath hot.

Ingredients:

• All purpose flour(Maida) – 1/2 Kg
• Salt – 1 pinch
• Dry Coconut – Shredded – 2 Cups
• Elachi Powder – 1/2 tea Spoon
• Kismis(Raisins) – 1/2 Cup
• Cashew – 1/4 Cup
• Sugar – 1 Cup
• Poppy Seeds – 2 Tablespoons
• Oil for Deep Fry

Method:

1. Take a bowl and put the Maida, salt and 2 tablespoons of  oil and mix it into dough by adding water as needed.
2. Mix all the dry ingredinets and keep that mix aside.
3. Make small portions of maida and roll them as puris and put the dry mix 2 tablespoons and mold them as Kajjikayalu and deep fry them.
4. Your Gujiyas are ready!!!

For Baked Fish:

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – to taste
• Olive Oil – 1 Table Spoon
• Fennel Seeds – 1/8 Tea Spoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 Degrees
2. Take an Aluminium Foil, put the Fish Pieces and put the Olive Oil, Salt & Pepper and Fennel Seeds and put the Lime Slices and make a pocket .
3. Put it on Baking sheet and bake it for 20 minutes.

For Salad:

Ingredients:

• Lettuce – 2 Cups – Cut into thin Pieces
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Carrot – 1/4 Cup Shred thinly
• Cooked Garbanzo Beans – 1/4 Cup
• Avocado – 1/2 Cut into Small Pieces

For Dressing:

• Olive Oil – 2 Table Spoons
• Lime Juice – 2 Table Spoons
• Salt & Pepper
• Honey – 1/2 Tea spoon
• Peanut Butter – 1/2 Tea Spoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

For Baked Fish:

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – to taste
• Olive Oil – 1 Table Spoon
• Fennel Seeds – 1/8 Tea Spoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 Degrees
2. Take an Aluminium Foil, put the Fish Pieces and put the Olive Oil, Salt & Pepper and Fennel Seeds and put the Lime Slices and make a pocket .
3. Put it on Baking sheet and bake it for 20 minutes.

For Salad:

Ingredients:

• Lettuce – 2 Cups – Cut into thin Pieces
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Carrot – 1/4 Cup Shred thinly
• Cooked Garbanzo Beans – 1/4 Cup
• Avocado – 1/2 Cut into Small Pieces

For Dressing:

• Olive Oil – 2 Table Spoons
• Lime Juice – 2 Table Spoons
• Salt & Pepper
• Honey – 1/2 Tea spoon
• Peanut Butter – 1/2 Tea Spoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

Ingredients:

• Boneless Chicken – 1 lb
• Onion – 1 cut into small pieces
• Tomato – 1 cut into small pieces
• Green Chilies – 6
• Cilantro – Handful for Curry
• Cilantro – Handful for Garnish
• Curry Leaves – 10 tear into small
• Mustard Seeds – 1/2 Tea Spoon
• Coriander Powder – 1/2 Tea Spoon
• Cumin Powder – 1/4 Tea Spoon
• Turmeric – One Pinch
• Red Chili Powder – 1 Tea Spoon
• Garam Masala – 1/4 Tea Spoon
• Ginger-Garlic Paste – 1 Table Spoon
• Rice Flour – 2 Tea Spoons mix into 2 table spoons of water
• Salt to Taste
• Oil

Method:

1. In a food processor, put Chicken, Cilantro, Green Chilies and bit of salt and grind it as Keema.
2. From the Keema, make Koftas(small ball shapes) and keep them aside.
3. In a pan, put 2 table spoons of oil and add onion, ginger-garlic paste and fry it until ginger-garlic paste’s raw smell goes off. Add tomato, coriander powder, cumin powder, garam masala, turmeric, red chili powder, salt .
4. Add 1 cup of water and let it cook for 10 minutes.
5. Let it cool off. Then put it in a grinder and grind it well. Add rice flour  mix to  grinder and grind it once again.
6. In another pan, put 5 tablespoons of oil and then put the Mustard seeds and then curry leaves and then put the ground puree. Add the raw chicken koftas to it.
7. Add 1/4 cup of water to thin it and let it cook for 15 minutes in medium heat.
8. Once it comes close, turn off the heat.
9. Garnish it with Cilantro.

You can serve this with Roties or Rice.

Ingredients:

• Shrimp – 20 Medium size – cleaned
• Onion – 1 Medium – Cut into pieces
• Green Chilies – 2
• Tomato – 1 Medium – Grind it to Puree
• Coconut Dry – 2 Table Spoon
• Ginger-garlic Paste – 1 Table Spoon
• Clove Powder – 1/4 Tea Spoon
• Poppy seeds – 1/4 Tea Spoon
• Cashews – 4
• Red Chili Powder – 1/2 Table Spoon
• Turmeric Powder – 1/4 Tea Spoon
• Cilantro Leaves – Handful – Cut into tiny pieces
• Salt to Taste
• Oil

Method:

1. Take a heavy bottom pan and put 2 table spoons of oil and add onion pieces, green chilies, ginger-garlic paste, coconut, poppy seeds, cashews and fry these for 3 minutes and let it cool.
2. In a grinder put the fried onion stuff and make it to a fine paste.
3. Now in the same pan, put 6 table spoons of oil(be little generous with oil) and put the ground paste and fry it till oil separates from the paste.  Add salt, clove powder,turmeric powder, chili powder and shrimp and mix it well.
4. Add Tomato Puree and 1/2 cup of water and put the lid on and let it cook for 10 minutes and when check to see if the curry looks like thick gravy take it off from the heat and put the Cilantro.

You can serve this with Fried Rice, Tories and white Rice.

To make curry look little oily, make sure you were generous when adding oil in step 3.

Ingredients:

• Pumpkin – cut into small pieces
• Rigatoni Pasta – 1/2 Cup
• Milk – 1/4 Cup
• Shrimp – 12 cut into bite pieces
• Nutmeg – 2 pinches
• Red Chili flakes – 1/8 Tea Spoon
• Dry Basil – 1/8 Tea Spoon
• Pepper – 1/2 Tea Spoon
• Bread Crumbs – 1 Tea Spoon
• Parmesan Cheese – 1 Table Spoon
• Parsley – 1 Table Spoon cut into tiny pieces
• Olive Oil – 2-3 Table Spoon
• Salt to Taste

Method:

1. Grind the Pumpkin into Puree and Keep it aside.
2. In a frying pan, put 1/2 table Spoon of oil and put the Shrimp and fry till they look in pink color and put a bit of salt & pepper and keep it aside.
3. Cook the Rigatoni as per the directons on the pack and keep it aside.
4. In a heavy bottom pan put 2 tablespoons of oil and put the dry basil & red chili flakes after a minute.
5. Add ground pumpkin puree, salt, pepper, 2 pinches of nutmeg and bring it to a boil and then add the milk and thin it a bit and let it cook for 10 minutes on medium heat.
6. Add Shrimp & Parsley and cooked Rogatoni and mix it gently.
7. Pre-heat the oven for 350 degrees.
8. Put the Rigatoni mixture in small oven safe bowls and on top put parmesan cheese and bread crumbs and bake it for 20 minutes.

Tips: Serve it hot.  If you are serving this for a party, follow all the steps except the last  two(1 thru 6) a day before and on the party day just bake it before serving.