HOTCHULHA

Ingredients: 

• Tomatoes – 3
• Tamarind – 1/2 Lemon Size
• Green Chillies – 10
• Jeera – 1/8 tea spoon
• Garlic – 1 clove
• Peanuts – 1/2 cup – Rosted
• Salt to taste
• Oil to fry
• Curry leaves – 10
• Tadka Seeds – 1 tea spoon

1. Cut the Tomatos and put them in a vessel along with  tamarind & put some water then cook it and keep it aside.
2. Roast peanuts and keep aside
3. Fry green chillies, zeera & garlic
4. First grind peanuts, green chillies, zeera, garlic & salt and then put tomatoes, tamarind stuff grind it very fine and then put the tadka. 

Ingredients:

• Rice Flour    – 3 Glasses
• Besan Four    – 1 Glass
• Garlic cloves    – 3
• Funnel Seeds    – 1/2 Spoon
• Chilli Powder    – 1 Spoon
• Salt to Taste
• Oil to mix the flours
• Oil to Fry 

Method:

1. Mix both the flours in a bowl
2. Grind the garlic & Fennel seeds in a grinder along with water or rice flour
3. Mix the Stuff in the flour
4. Put the red chillies powder, salt and little bit of oil and mix it
5. You can put some water also in the dough
6. Put the oil in the pan and start making Murukulu. 

Ingredients:

• Chicken – Bone Less 2 lbs
• Lime Juice               2 Tablespoons
• Chilly Powder            3 Tablespoons
• Turmeric Powder      1  Tablespoon
• Corn Flour               3 Table Spoons
• Maida(All purpose)    3 Table Spoons
• Chilli Sause            2 Table Spoons
• Pepper Powder         1 Table Spoon
• Kesar Color              1/4 Table Spoon
• Salt to the taste
• Ginger Garlic Paste
• One egg – beaten
• Oil to Fry
• Soy Sauce         2 Table Spoons 

Method:

1. Clean and cut chicken into 2 inch pieces and drain the water completely
2. Mix all the above ingredients with the Chicken Pieces
3. Marinate for about 3-4 hours in Fridge
4. Remove the marinated chicken from the Fridge and keep it to the room temperature for about an hour
5. Heat oil in deep frying pan.
6. Fry all the Chicken pieces few at a time until the chicken turns reddish brown

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 250 grams
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon fresh
• Cumin Powder    – 1/2 Spoon
• Tomato Paste    – 1/4 Cup
• Olive oil    
• Salt & Pepper 

Method:

1. First wash the green lentils and let it soak in warm water
2. Cut all the vegetables into small pieces
3. Put a big pot and put olive oil and then leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes and then put the carrot, Celery and tomato paste and now put 4 quarts of water and let it come to one boil
4. Now put the lentils and let it cook for 1 hour. 

• It goes very well with chives biscuits or with any other bread
• After you put the soup in bowl to serve, drizzle some olive oil and put some Parmesan cheese on top of the soup.

Ingredients:

• Olive oil
• Oregano    – 2 spoons fresh minced
• Basil    – 2 Spoons
• Parsley    – 1/2 bunch
• Tomato Paste    – 5 ounces
• Onion    – one finely chopped
• Pepper    – 1/2 Spoon
• Salt
• Sugar    – 1/4 Spoon
• Garlic Cloves    – 3
• Chilli Powder    – 1.5 Spoon
• Plum tomatoes    – 28 ounce can 

Method:

1. Saute the onion and garlic briefly with the oil in a large pan over medium
2. now add the remaining ingredients and simmer for 2 to 3 hours

• If you want to make meat marinara sauce, pressure cook keema(ground meat) and put that in the sauce for simmer
• You can mix it with any pasta
• You can put some Parmesan cheese on top of prepared pasta dish. 

Tags: Marinara Sauce

Ingredients: 

• Potato    – 1
• Carrot    – 1
• Celery Stick    – 1
• Hand full of these following.
  • Green Beans
  • Green Peas
  • White Beans
  • Kidney Beans
• Tomato Soup    – 1 can
• Pasta – 2 hand full
• Basil Leaves
• Chillies Powder
• Salt
• Italian Seasoning 

Method:

1. Cut the vegetables, in a pan put the veggies with salt and chilli powder and slow cook it for 20 minutes.
2. Then add tomato soup, basil, Kidney beans and cook it for another 20 minutes.
3. Meanwhile Cook the pasta & drain and put that in soup and add Italian seasoning and let it simmer for some more time.
4. Finally while eating you can put buggles(chips) or small slices of bread

Tip: Sour bread will be perfect.    

Ingredients:

• Potatoes – 2
• Green Chillies    – 5
• Onion    – 1/2
• Curry Leaves
• Pop Seeds(bagar dane)
• Curd
• Besan Flour
• Salt
• Pinch of Sugar
• Cilantro leaves.
• Oil to fry

 Method:

1. Cut the potatoes in small cubes
2. Cut the green chillies and onion
3. On the stove put the pan and put oil then pop seeds and then onion & chillies after that potatoes and salt after it is cooked for some time put a pinch of Sugar
4. Roast the Besan flour & mix it with curd and pour that in curry and garnish it with cilantro leaves.

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.