HOTCHULHA

Ingredients: 

• Cooked and cubed Potatoes 4 medium size
• Green Chillies 5-6 Split
• Black Salt
• Black Pepper
• Zeera
• Coriander leaves
• Lemon Juice(Green)
• Salt to taste & Oil

Method:

1. First roast Zeera & Black Pepper and make powder of it
2. In a pan put some oil and then put little bit of Zeera & Split green chillies after it is fried little bit put the Potato, Black Salt, Salt in it and mix it very well.
3. Put the lemon Juice, black pepper & Zeera Power and Coriander leaves in it
4. Mix it very well then put some little bit of water and let it cook for 5-10 minutes with lid covered.

Ingredients: 

• Basmati Rice 1 Cup (For 1 cup rice add 1.5 cup  of water)
• Tomato – 1 big
• Bay Leaves – 2
• Mint & Cilantro – Handful
• Ginger Garlic Paste – 1 table spoons
• Shajira – 1/4 tea spoon
• Clove Powder – 1/4 tea spoon
• Biryani flower – 1/4 tea spoon
• Green Chillies – 8
• Coriander Powder – 1/4 tea spoon each
• Salt to Taste
• Oil to Fry

 Method:

1. Wash the Rice and Keep it aside. For one cup of rice you need 1 1/2 cup of tomato juice.
2. Put cooker on the Stove and put the oil in a pan.
3. Put the green chillies, bay leaf, Shajira, mint & cilantro, clove, coriander powder, ginger garlic paste, Biryani flower and you need to fry all the stuff, then put one cup of rice and 1 1/2 cup of tomato juice and put salt, mix it very well
4. You can pressure cook it or cook it in a rice cooker.

Tip: Your Tomato Rice is Ready… Serve it with Raita.

Ingredients:

• Potato – 2
• Green Chillies – 10
• Pop Seeds  – 1 tea spoon
• Cashew Nuts – 10
• Ginger / Garlic Paste – 2 table Spoons
• Clove Powder – 1/4 tea spoon
• Shazeera – 1/4 Tea Spoon
• Turmeric Powder- 1/4 tea spoon
• Mint – Dry – 1 table spoon
• Cilantro – Handful
• Lemon Juice – 2 Tea Spoons(optional)
• Basmati Rice – 2 Cups

Method:

1. First Cook the rice & Keep aside
2. Cut the Chillies and potato into small pieces.
3. In a pan put the oil and put pop + cashew stuff and fry
4. Add Green chillies and then ginger garlic paste, mint, cilantro, cloves powder, turmeric powder, salt and potatoes and fry them very well in the oil.(If you want you can add some water to cook)
5. Now put the cooked rice and mix it well and add the lemon juice.(Lemon juice is optional)

Ingredients:

• Raw coconut – shredded – 2.5 cups
• Sugar – 1 3/4 cups
• Cashew nuts – 20
• Cardamom – 1/4 tea spoon
• Milk – 1/4 cup
• Ghee – 5 Table Spoons

Method:

1. Put some ghee in a pan and fry the cashew and keep it aside
2. In the same pan put a spoon of ghee and roast the coconut
3. Now in a pan put the sugar, milk and let it cook until it begins to melt around the edges of the pan and become little thick.
4. Put the coconut, cashew, cardamom and mix it very well.
5. When it starts to come close, put that on a foil and let it cool and then cut it into squares for serving.

I got this recipe from my friend Bharathi. When she told me about this, I was not very sure. Because I never liked beetroot in a gravy form. But when I made it, it turned out very good. Me & My Husband loves this with evening Roties.

Ingredients:

• Beetroot – 1 Cut into small pieces
• Chanadal – 1/2 Cup
• Tomato – 1 small, cut into small pieces
• Onion – 1
• Green chillies – 4
• Turmeric – 1/4 Spoon
• Cilantro – 1/4 cup
• Oil & Salt
• Hing – 1 Pinch

For Gravy:

• Green Chillies – 5
• Cashew Nut – 6
• Coconut raw – Handful
• Fennel seeds – 8

Grind the above for gravy and keep it aside.

Method:

1. Cut the Beetroot into small pieces, put that in a pressure cooker with chana dal and water, let it cook for 2 whistles
2. Once the pressure is off in the cooker, add  the gravy stuff to it and let it cook.
3. In a pan put some oil and add pinch of hing, onion, green chillies and then the tomato, salt and turmeric and let it fry.
4. Add this stuff to the cooker and mix it very well and let it cook for few more minutes(5 minutes)
5. Add cilantro to this mix.

Tip: Serve this with Roties.

Ingredients:

• Chicken  Thighs – 10
• Ginger Garlic Paste 0 1 Tea Spoon
• Red Chili Powder – 1 Tea Spoon
• Turmeric Powder – 1/4 Teas Spoon
• Cinnamon. Clove & Cardamom Powder – 1/4 Tea Spoon
• Jeera, Coriander powder – 1/2 Tea Spoon
• Curd – 1 Cup
• Lemon – Green – 1/2 for Juice
• Red food color – 1/8 Tea spoon
• Salt to Taste.

Mix all the above ingredients and marinate Chicken for 8-10 hours 

Method:

1. Pre-heat the oven for 425 degrees
2. Prepare the Pan for the oven by lining it with Aluminium Foil.
3. Place marinated chicken pieces in the Pan and dribble the marinated stuff on the pieces
4. Put the pan in the oven and bake it for 20 minutes. Make sure pan is uncovered.
5. Remove the pan once it’s baked for 20 minutes and turn all the chicken pieces over to the other side.
6. If you have any mariniate left, put that on chicken.
7. Put the Pan in the oven for another 15 minutes and check to see not to over cook
8. Before taking Pan out from the Oven, put the Oven in Broil for 2 minutes. It will give the chicken the restaurant style look.
9. Remove the pan from the oven. Serve it hot after garnishing it with sliced onions and Lemon Wedges.

Ingridents:

• Rice one(1) cup
• Moong dal – One Third(1/3) of cup
• Ghee – 4 Spoons
• Black Pepper Seeds Half(1/2) Spoon
• Jeera
• Salt
• Ginger
• Cashew nuts
• Curry Leaves

Method:

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.