HOTCHULHA

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.

Tags: moongdal

Tags: egg

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.

Tags: carrot fry

Ingredients:

• Thin Vermicelli – 2 cups
• Whole milk – 4 cups
• Sugar – 1 cup
• Cashew Nuts – 25
• Raisins – 25
• Poppy seeds – 1 Table Spoon
• Dry coconut Grated – 2 Table Spoons
• Ghee – 4 Table Spoons
• Cardamom Powder – 1/4 Tea Spoon
• Charoli nuts – 1 Tea Spoon

Method:

1. Fry the Vermicelli in 3 table spoons of Ghee until it is brown.
2. Fry on low heat until all the ghee is dried.
3. Dry roast the coconut and poppy seeds and keep it aside.
4. Fry the Cashew, Charoli nuts and raisins in the remaining Ghee and keep it aside.
5. Put the heavy bottom sauce pan and ass milk, sugar and cardamom and bring it to a boil and then put the fried vermicelli stirring constantly. With in 5 minutes, vermicelli will become soft.
6. After five minutes, reduce the heat and put the dry fruits and nuts.

Tip: If it becomes too thick, add a cup of milk and heat it for couple of minutes. It will become thin again.

Ingredients:

• Carrots – 1 lb – grated
• Sugar – 1.5 Cups
• Half & Half milk – 2 Cups
• Ghee – 6 Table Spoons
• Cashew nuts – 20
• Raisins – 20
• Dry coconut Shredded 0 1/4 cup
• Poppy Seed – 1 Table Spoon
• Cardamom – 1/2 Tea Spoon

Method:

1. Dry Roast the Poppy seeds and Dry Coconut separately and keep it aside.
2. In a heavy bottom pan put 1 table spoon of Ghee and fry cashew, Raisins and take them and keep it aside.
3. Now put the remaining 5 table spoons of Ghee and then put the grated carrots in the pan and Saute them for five minutes.
4. Now put the milk and cook till the milk condenses. Then put the Sugar and let it cook till halwa begins to thicken.
5. Remove it from the flame and add cardimom and dry fruit mix.
6. Tada … Your Gajar ki Halwa is ready.

Tip: You can serve it hot or cold. Also you can add vanilla ice cream if you are serving cold.