BRINJAL CURD BATH

Ingredients

• Brinjals - 4
• Curd - 2 cups
• Rice - 1 1/2 cup
• Salt to taste
• Pepper powder 1 tsp
• Green Chillies - 3
• Jeera - 1/2 tsp
• Oil - 4 tsp
• Coriander leaves - 3
• Cashews - 1/4 cup

Preparation:

Cook rice separately and allow it to cool

Cut Brinjals into long thin slices

Put oil in a pan and heat it. Add pepper, avalu, jeera, dry red chillies as thalimpu

Add brinjals and allow it cook in low heat

After curry is done remove

In the rice, add curd, salt to taste and add this brinjal curry.

Garnish with fried cashews

Garnish with some more brinjal curry on the top

Chana Palak

Ingredients:

• Kabuli Chana - 1 cup
• Palakura - 4 cups
• Onions - 2 cut
• Green Chillies
• Ginger Garlic Paste - 2 tsp
• Jeera - 1 tsp
• Chana Masala Powder - 1 tsp
• Garam masala - 1 tsp
• Curd - 1/2 cup
• Salt to taste
• Oil for frying

Preparation:

Wash and soak Chana in the night

Boil Chana in water next day and keep it aside

Cut Palak and cook them in water as well

In a pan add oil, add Jeera and Onions and fry well

Add Ginger Garlic paste, green chillies - paste, curd and mix well

Add Garam Masala, Palak cooked and fry till the rawness goes away

Add cooked Chana, salt and keep on low heat and cook for a while

Add coriander leaves for garnishing

In a separate pan, heat pil, add chana masala and add to this curry.

BABY CORN FINGERS

Ingredients:

• 10 baby corns
• 1 tsp ginger garlic paste
• 1 tsp green chillie paste
• 1/2 tsp pepper
• 1/2 tsp mustard powder
• 1 egg
• 1/2 cup bread crumbs
• 1 tsp soya sauce

Preparation

• Mix ginger garlic paste, green chilli paste, pepper and mustard powrder and soya sauce
• Marinate baby corns in the above mixture for 30 min
• Deep fry in hot oil
• Serve hot

GREEN CHUTNEY - MINT and CORIANDER

Ingredients

• Fresh mint - 100 grams
• Fresh coriander leaves - 100 grams
• Garlic - 5 cloves
• Ginfer - 1 piece
• Green Chillies - 2
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Lime Juice - 2 teaspon

Preparation

• Clean and cut mint and coriander leaves... close to 1.5 to 2 cups each
• Peel garlic and ginger and cut into small pieces
• Cut green chillies
• Grind all the above ingredients and add salt to taste
• Chill it in freezer

Great to apply over sandwiches

Malai Sandwich

Ingredients:

• Malai from fresh boiled whole milk (full cream milk)
• Bread slices
• Salt

Preparation

• Boil fresh full cream milk. Remove the malai from the top.
• Beat the malai for sometime
• Apply the malai over the bread slice.
• Sprinkly salt slightly
• Put one more bread slice on top and cut into 4 pieces

Eat it fresh after coming back from work/school or can go as snack into lunch box


I simply loved it when I had one piece from my colleague's lunch box.

Tomato Perugu Pachadi

Ingredients

• 2 large red tomatoes – cook in water and salt; peel the skin; mash it
• 1 1/4 cups curd
• salt to taste
• Oil
• Thalimpu

Preparation

Take the 2 large red tomatoes and cook in water and salt. Allow it to cool. Peel the skin and squeeze it well.

In a pan heat oil and add thalimpu, curry leaves, red chillies, turmeric powder, salt and mix well and turn off the heat.

Mix the curd well. Add cooked tomatoes and thalimpu to this and mix well. Garnish with coriander leaves if required. Serve with hot white rice

OATMEAL UPMA

Ingredients

1 cup oats - Fry oats in a pan for few mintues

2 cups water

Onion - chop into small pieces

Green Chillies - 3 (slit vertically)

Garlic - 1 (chop)

Ginger - small (cut)

Vegetables (shredded carrot, cut beans, etc...)

PREPARATIONS

In a pan add oil, put thalimpu, add finely chopped vegetables, and fry for few minutes

Add one cup oats and two cups of water, and salt to taste. Close the lid and bring to boil

Another version of oatmeal with lot of veggies:
http://www.youtube.com/watch?v=TfB0gN09PHk&feature=related

OATMEAL DOSA

Ingredients:

Oats – 3 cups
Rice – ½ cup
Curd or buttermilk – just enough to cover the oats
Onions – 1 finely chopped
Green chillies – 2 finely chopped
Coriander leaves – a small bunch chopped finely
Cooking oil – 3 tbsp
Salt to taste

Method:

1. Soak oats and rice in the buttermilk for about half and grind until it reaches a dosai batter consistency.

2. Now add salt, finely chopped onions, green chillies, coriander leaves and mix well.

3. Heat a tawa, pour a lade full of oats dosai batter and spread it. Pour a little oil around the dosai and cover. 

4. Flip the dosai after one or two minute. It takes a little longer to cook. Cook the other side. Do not cover after turning the dosai.

5. Remove from the tawa. Serve hot with any chutney.

OATMEAL PULIHORA

Ingredients

Oatmeal 35 gms (small sachet)

MTR Puliogare mixture – 4 tsp

Water 300 ml (1 ½ cup)

Salt to taste

Cooking oil

Preparation

Soak oatmeal in water and microwave for 3 mins. Add MTR Puliogare powder (heat it in oil) and mix well. Taste it and add salt if required.

Keep aside for few minutes and your Oatmeal Pulihora is ready

CARROT PULIHORA

Similar to mango pulihora or tamarind pulihora this is another nutritious and colourful pulihora that I found interesting and tasty

Ingredients:
Cooked rice : 4 cups
Grated carrot : 1 cup
Grated ginger : 1 tsp
Lemon juice : 1 tbsp or as required
Green chillies : 6 to 7 (slit lengthwise)
thalimpu
Curry leaves
Red chillies : 3
Salt : as required
Oil : 1 tbsp

Preparation:Heat 1 tbsp of oil in a pan on medium flame, add thalimpu and red chillies.

Add grated ginger, curry leaves and the slit green chillies. Fry for a while and stir in grated carrot..  fry for a minute.

Since the carrot is grated, it takes only few minutes.  

Take rice in a bowl and add the carrot mixture to this on the stove. Stir thoroughly until rice and the mixture are mixed well. Cook for one or two minutes and switch off the stove. Sprinkle salt and lemon juice and mix thoroughly and Serve

DESSERT: PALATHALIKALU

Milk - 3 ltr

Rice flour - 1 kg

Jaggery - 1 kg

Elaichi - 10

Shredded Coconut 

PREPARATION OF RICE FLOUR (Biyaam Pindi)

Take rice. Soak in water for few hrs

Grind it to a fine smooth flour.

BELLAM SYRUP(Jaggery)

Boil Jaggery by adding some water (little) in a pan (ensure that bellam is good and sweet)

PREPARATION

Boil milk in a bowl

Mix the flour to smooth dough that can be pressed using karam pusala giddalu

Mix it after 1 min.

Continue adding till the flour is completed

Constantly stir it

In the end add the Jaggery syrup and let it cook for a while

Add elaichi powder and coconut powder for taste

Serve it hot and ghee and plain dal i.e kandi pappu(optional)

This is an Andhra delicacy in Khammam, Krishna and Guntur districts mainly

PRAWNS FRY

Ingredients

Prawns - 3 kgs

Onions - 3

Tomatoes - 2

Cloves - 4

Dalchini - 4

Green Chillies - 12

Red Chilly Powder to your convenience

Salt to your convenience

Garam Masala to your convenience

Ginger Garlic Paste to your convenience

Coriander

Coconut grated

Preparations

Clean the prawns properly and clean with turmeric powder.

Drain the water properly

Mix the following ingredients with prawns well: Turmeric powder, salt, garam masala, red chilly powder

Take a bowl and pour water. Boil the water. Add the above mixed prawns and boil it well till prawns is cooked

In another pan simultaneously add oil, add cloves and dalchini, let it fry. 

Add green chillies, onions and fry for sometime.

Add tomatoes and fry

Add ginger garlic paste, garam masala, red chilly powder, salt and fry

Drain the cooked shrimp and add to this gravy being prepared in another pan.

Mix well and let it cook till done

Add coconut and let it fry for some more time

Garnish with coriander 

BIRAKAYA PACHADI

Ingredients

Birakaya - 1 kg

Green Chillies -

Salt to taste

Coriander

Preparation

Peel slightly (not too much, just those edges, as it is tasty with its skin on). Cut it into pieces

In a pan add oil and heat it.

Add greenchillies and fry

Add birakaya and fry well

Grind it.

Add thamlimpu and mix in the birakaya pachadi

Garnish with coriander

CABBAGE PESARAPAPPU CURRY

Ingredients:

Pesarapappu

Cabbage - 1 kg ( ~2)

Onions - 1

Green chillies as per your taste

Ginger

Coconut grated

Preparation

Soak pesarapappu for 2 hrs in water

Cut onions, green chillies, ginger, cabbage

In a separate bowl of water, add turmeric, salt and cabbage and bring to boil and cook till cabbage is done.

In a separate pan, add oil and heat it. Add thalimpu, green chillies and ginger paste and fry 

Add onions and fry

Drain the water off the cooked cabbage.

Add the cabbage, salt to the pan above and cook for sometime

Add coconut and fry for sometime and switch off

TIP: For longer stay of GINGER GARLIC PASTE

GINGER:

• Remove the skin
• Cut into small pieces
• Heat little water and boil ginger --> This is the trick to longer fridge life of ginger garlic paste

GARLIC

• Peel the outer skin

Grind the above two and use it. Can prepare for whole week and put in fridge

BADAM FRUIT SOUP

INGREDIENTS

• Badams - 10
• Butter - 2 tsp
• Chopped garlic - 1tsp
• Boiled milk - 1 cup
• Pepper powder - 1/2 tsp
• Maida powder - 1 tsp
• Sugar - 2 tsp (depending on how sweet your tooth is)
• Banana - cut into small pieces (just before adding, otherwise it becomes black)
• Apple - cut apples to small pieces
• Pinch of Salt to taste

PREPARATION

• Take around 10 badams and grind it to make badam powder
• In a pan, add butter, chopped garlic (1tsp) and fry little
• Add 1 cup milk to it 
• Add salt to taste 
• Add the badam powder to the milk
• Add pepper powder(1/2 tsp) to the milk
• Add some water and boil
• Separately, take 1 tsp of Maida powder(or corn powder) in cold water and mix till lumps are not there
• Add the above mixed Maida water to the pan of boiling soup
• Add some diced fruits like banana, apple (rest of fruits might break the milk)
• Add 2 tsps sugar for sweetness
• Optionally can add Malai on top and serve it hot BADAM SOUP

I don't mind eating as dessert as well. Eat it hot. All the ingredients are good for health in this

VANKAYA PODI

VANKAYA PODI can be prepared as below and added to Brinjal curry. The taste is awesome !!

INGREDIENTS

• Sengapappu - 1 glass
• Minapappu - 1 glass
• Coriander seeds - 1 glass
• Jeera - 1/2 cup (charedu)
• Fenugreek seeds (menthulu) - 1/2 cup (charedu)
• Red Chillies as per your convenience - 2 handful

PREPARATION

• In a pan add little oil and add Sanagapappu, Minapappu and fry. Keep it aside
• Add little oil and add coriander seeds, Jeera, menthuku and fry. Keep it aside
• Add little oil and add red chillies and fry. Keep it aside
• Let the above cool and add to mixer and grind it to a smooth powder

Add the vanakaya powder to your vankaya curry (brinjal curry). The taste differs and is good.

Brinjal curry is not recommended for various reasons but is one of my favourite ones especially with the addition of this powder. 

RASAM POWDER

INGREDIENTS

• Toor Dal - 1 cup
• Coriander seeds - 3 cups
• Jeera - 1/2 cup
• Pepper - 1/2 cup

PREPARATION

• Heat oil in a pan and fry the above ingredients and let it cool
• Add to mixer and grind it to a fine powder
• RASAM POWDER is ready

Similar to SAMBAR POWDER store in Airtight container/Freezer cover and refrigerate.
Remove small quantities and use

TOMATO PULAO

Quick and easy RICE RECIPE

INGREDIENTS

• Rice - 2 cups - soak it
• Oil - 3 tbsp
• Cloves - 4
• Elaichi Powder
• Dalchini
• Pepper powder - 1 tsp
• Turmeric
• Onions - 2 big ones - sliced vertically
• Ginger garlic paste - 1 tsp
• Green Chillies - to your convenience
• Tomato paste/gujju- 2 cups
• Salt to taste

PREPARATION

• Add oil in a pan and heat it
• Add all the masala's above and fry it
• Add turmeric, onions, ginger garlic paste, green chillies and fry it
• Add tomato gujju
• Add soaked rice, add water and salt to taste and mix well
• Let the rice complete
• TOMATO PULAO IS READY

BOONDI LADDU - SWEET SNACK

INGREDIENTS

• Senaga Pindi - 1 kg
• Sugar -  1 kg
• Oil - 1 g
• Elaichi - 50 gms
• Kismis - 50 gms
• Kaju - 50 gms
• Ghee - little to fry the kismis and kaju

PREPARATION

• Heat oil in a pan
• In senaga pindi pour water till mixed well (garita jaruga) together
• Pour the mixture through a mesh spoon (specially used for making boondi mixture) into heated oil
• Let it fry well till golden brown and keep them aside
• Take some boondi and grind 1-2 times
• Mix the boondi with below sugar syrup and mix well and close it
• Take some slowly and prepare as laddu(keep your hand with water each time), or make it like square pieces

SUGAR SYRUP

• Mix sugar with water and let it come together (theega pakam)
• Remove from stove and add elaichi powder and ghee fried kismis and kaju

GAVVALU - SWEET SNACK

INGREDIENTS

• Maida -  1kg
• Venna/Butter little
• Salt to taste
• Sugar

PREPARATION

• Mix Maida, venna(butter), salt and water and mix well like a Puri mix
• We used to use a mesh kind of cover that we cover fruits/onions and take small dough and roll it over for the mesh kind of design on each of them
• Pour oil in a pan and fry these till golden brown and keep it aside

SWEET SYRUP

• 1 1/2 glass sugar
• 1/2 glass water
• Boil the above two till the syrup is made (vunda pakam)
• Once done with syrup and the gavvalu, POUR the Syrup over gavvalu and mix well.
• Allow it to cool and ....DELICIOUS GAVVALU READY

Don't you remember your childhood days?

NIMKI - SNACKS

Yet another quick to make snack for kids or munching for the whole family. These are now a days gone with introduction of kurkure etc..

INGREDIENTS

• Maida - 3 cups
• Milk - 1 cup
• Vamu - 1 tsp (Ajwain seeds)
• Salt to taste
• Baking Powder or Soda - 1/2 tsp
• Venna 
• Oil for frying

PREPARATION

• Mix the following like a puri mix/dough: Maida, Vamu, Milk, Baking powder, Salt, Butter (Venna)
• Make into small dough balls (chinna vundalu)
• Take each ball and prepare like a thin roti.
• Cut into vertical and horizontal strips
• Fry in oil
• Remove when golden brown and keep it aside to cool down.
• Optionally sprinkle salt when it is hot

MIXED FRUIT JAM

Though Kissan Jam and others are good...this is delicious(I can still feel the taste as I type)....bread pieces just disappear, even chapathi..

INGREDIENTS
Ensure the fruits are not too ripe. Ensure apple and papaya are more in quantity than others

• Papaya - 1
• Apple - 4
• Pineapple - 1
• Mango - 1
• Oranges - 4
• Banana - 6
• Other fruits that are in the season
• Raspberry red Color Mixed Fruits Essence

PREPARATION

• Peel the skin of the fruits
• Remove seeds from the fruits
• Cut all fruits into small pieces
• Add water the fruits and bring it to boil, till fruits are cooked(methapade varaku vudikinchali)
• Let it cool down
• Grind it smoothly
• Measure the above paste if it is sour (pulla a vunte) - equal quantity sugar to be added
• If it is sweet for every kg of jam, add 3/4 kg of sugar
• Mix the paste and sugar well
• Put this over the pan and let it boil till it becomes theega pakam
• After it starts getting together (deggara padina tharuvatha), add lemon juice in below measure
• For every kg of sugar, add 1 1/2 tsp of lemon juice
• Let it cook for 10 more minutes
• Remove from stove
• Add Raspberry red Color Mixed Fruits Essence: 
• Add sodium bicarbonate: For every 1 kg fruit mixture, pinch to be added in warm water and mix and then add to the jam
• Let it cool down
• Take 1 tsp of Jam and mix with color  and then mix in the whole Jam
• MIX JAM WELL TO SMOOTH
• After cooling down add to JAM JARS and store in REFRIGERATOR
• 
  

PUTNALA PAPPU PODI (Spicy Roasted Chickpea Powder)

INGREDIENTS

• Putnala pappu - 1/2 cup
• Red Chillies - 200 gms
• Poppy seeds (Gasagasalu) - handful
• Fenugreek seeds - 1 tsp
• Dried Coconut powder - 1/2 cup
• Coriander seeds - 100 gms
• Urad Dal - 100 gms
• Aavalu - 100 gms
• Turmeric - 1/2 tsp
• Salt to taste

PREPARATION

• Fry all the above ingredients separetely in a pan and keep it aside
• Add the above ingredients to a mixer and grind it
• PUTNALA PAPPU PODI IS READY

NUVVULA SWEET (SESAME SWEET)

A quick sweet dish to make.....nuvvula sweet

INGREDIENTS

• Sesame seeds - 1 cup
• Sugar - 1 cup

PREPARATIONS

• Fry sesame seeds in a pan and keep it aside
• Add sugar to the pan and allow to fry without adding water. let it melt down without adding water
• After it is melted, add some ghee and remove from the stove
• Add the sesame seeds to the sugar mixture and mix well and spread over on a plate very thin
• Cut into shapes you want and allow it to dry
• Cool and store it dry

Again this is another mouth watering sweet dish my mom used to make for me. That time I could afford to eat :)

NANKHATAI BISCUITS - SNACK

 My mom used to make these when I was young. It just dissolves in your mouth :)

INGREDIENTS

• Maida Powder - 1 cup
• Sugar - 1/3 cup (grind to a fine powder)
• Ghee - 1/2 cup
• Optionally elaichi powder

PREPARATION

• Mix the above three ingredients to make a dough
• Create the shapes you want for the biscuits - be creative to attract the kids or elders
• Butter the baking dish and place the small biscuits shapes in it
• Bake in a moderate heat at 300 F for 30-40 minutes
• Allow it cool and store it

Kids will not complain to eat it, nor will our hands stop from going to grab few :)

IDLY POWDER

INGREDIENTS:

• Red Chillies - 10
• Bengal Gram Dal (Senagapappu) - 1/2 cup
• Urad Dal (Minapappu)- 1/2 cup
• Coriander Seeds (dhaniyalu) - 1/2 cup
• Asafoetida (Inguva) - pinch
• Dried Coconut powder - 125 gms (oka chippa)

PREPARATION

• Fry all the above ingredients separately in a pan without oil and let it dry
• Add all the above fried ingredients to a mixer and grind to a smooth paste

SAMBAR POWDER

INGREDIENTS

• Coriander seeds (Dhaniyalu) - 1/2 kg
• Red Chillies - 1/4 kg
• Fenugreek seeds (menthulu) - 100 gm
• Dried Coconut powder - 125 gms 
• Asafoetida - pinch (Inguva - some people don't use this. You can chose to ignore)
• Toor dal - 1 cup (Kandipappu)
• Bengal gram dal - 1 cup (Senagapappu)

PREPARATION

• Put pan over stove to fry each of the above ingredients one by one (separately)
• Fry Fenugreek seeds (menthulu) and keep it aside to dry
• Fry Dried Coconut powder (yendu kobbari) and keep it aside to dry
• Add little oil and add Coriander seeds(dhaniyalau), red chillies and fry and keep it aside
• Fry Toor dal (kandipappu) and keep it aside to dry
• Fry Bengal gram dal (senagapappu) and keep it aside to dry
• Add all the above to a grinder and grind to a smooth paste
• SAMBAR POWDER IS READY
• Store in a air tight container or store in a airtight freezer ziploc cover and put in freezer

SORAKAYA CURRY (GRATED)

A simple Sorakaya (bottlegoard) curry to make at home and eat with rice and chapathi.

Ingredients

• Sorakaya- 6 
• Onions - 1
• Green Chillies - 2 (use to your convenience)
• Salt to taste
• Oil - 2 Tbsp (use to your convenience)
• Coriander leaves
• Thalimpu 1/2 tsp each: , Dried red chillies(2), urad dal (minapappu), bengal gram(sanagapappu), Mustard seeds(aavalu), Cumin seeds(jeera), Few Curry leaves
• Garam masala - 1/2 tsp (optional)

Preparations

• In a pan, add oil
• Add Jeera, Curry leaves, Chopped onions, ginger garlic paste, salt, red chilly powder, coriander powder and fry till golden brown
• Add little water so that ginger garlic paste doesn't stick to the pan and the above mixture fries
• Similar to making of a carrot halwa, grate sorakaya and carrot into fine grain and add to the above
• Add Kaju Paste and little water for gravy and let it fry
• Optionally decorate with grated coriander leaves (tharigina kothimeera)
• Sorakaya Curry is ready :) 

Sorakaya Curry goes well with chapathi or rice

SWEET PONGAL WITH SESAME

INGREDIENTS

• 1 cup of boiled rice (can be freshly cooked)
• Elaichi powder -1 tsp
• Sesame seeds (make it into powder) - 1/2 cup
• Milk - 1/2
• Jaggery - 1 cup

PREPARATION

• In a pan add water and jaggery. Let it boil till it thicken (thiga pakam)
• Add boiled rice to the above
• Add sesame powder
• Add Elaichi Powder
• Add milk
• Let it cook till done
• Garnish with few sesame seeds

THREE DALS CURRY

INGREDIENTS

• Toor Dal (Kandipappu) - 1 handful
• Urad Dal (Minappappu) - 1 handful
• Bengalgram Dal (Sanagapappu) - 1 handful
• GreenChillies - 3-4 to your convenience
• Salt to Taste
• Shah Jeera
• Cloves (Lavangalu) - 4-5
• Red Chillies
• Biryani Aaku
• Garlic
• Tomato - 3 (chop into pieces)
• Turmeric
• Red Chilly Powder - 1tsp
• Coriander Powder - 1tsp
• Kothimeera for garnishing

PREPARATION

• Soak the three dals in water for 2 hrs
• Boil the three dals in water
• In a pan, add oil and thalimpu, shah jeera, lavangalu, red chillies, biryani aaku, green chillies, garlic and fry for sometime
• Add tomato pieces and let it fry till tomato is done
• Add little turmeric, red chilly powder, coriander powder and salt to taste and fry for some more time
• Add the boiled dals into the pan and fry for sometime
• Garnish the curry with Kothimeera

EGG RECIPES

THIS POST DEDICATED TO EGGITARIANS WHO SIMPLY LOVE EGGS IN ALL FORMS OF COOKING

Egg Burji
Egg Curry
Omelette
Bread Omelette
Egg Bonda
Egg Fried Rice
Egg Biryani
Tomato Omelette
Egg Kurma

MONACO BISCUITS

MONACO BISCUITS or KRACK JACK BISCUITS Topped with cheese grated, cheese cube slices, cheese spread, chopped onions & tomatoes, mayonnaise, cream cheese, jalapeno cream cheese IS a WONDERFUL snack item.

You can have this after school, after coming back from work or with drinks. Easy to prepare in less than 5 minutes

Ingredients
You can use various combinations of the below to your taste and imagination.

• MONACO SALT BISCUITS
• Finely chopped Onions/Slices
• Finely chopped Tomotoes/Slices
• Creamy Cheese Spread (Jalapeno is my favourite)
• Slices of Cheese Cubes
• Slices of Boiled Eggs

Preparation

• Take couple of biscuits and top with cream cheese and chopped onions and tomatoes
• Take couple of biscuits and top with cheese and slices of boiled egg
• Take couple of biscuits and top with cheese and slices of tomatoes

AMERICAN SWEET CORN

You can get American Sweet Corn from our Super Markets these days and make quick snack for evenings or after kids come home from school.

You spend Rs. 40 these days for a small cup at Cinema theaters, super markets, parks etc... You can easily make it at home with lesser price and for the whole family on a nice evening

Ingredients

• American Sweet Corn
• Olive Oil - 1-2 tsp (or slightly heated butter or vegetable oil)
• Salt to taste
• Pepper to taste
• Optionally chat masala can be added(You get chat masala in super market)

Storage

• Remove the corn green husk, silk, and rinse with cool water. 
• Run a sharp knife or a spoon on one side of the corn throughout in order to detach the kernels from the cob
• Now using your fingers remove the rest of the kernels
• You can place this in a tiffin or platic storage container that has an airtight lid.

Preparation

• Take the necessary quantity to a microwaveable bowl
• Heat in microwave for 30 sec - 1 min (depending on your microwave power)
• Remove from microwave and add little olive oil, salt and pepper and beat it well while the corn is hot
• BUTTER/SALTED POPCORN IS READY to EAT WITHIN 1 MINUTE
• Optionally you can make it MASALA POPCORN by adding chat masala

CARROT CURRY

A simple carrot curry to make at home and eat with rice and chapathi.


Ingredients

• Carrots - 6 
• Onions - 1
• Green Chillies - 2 (use to your convenience)
• Salt to taste
• Oil - 2 Tbsp (use to your convenience)
• Coriander leaves
• Thalimpu 1/2 tsp each: , Dried red chillies(2), urad dal (minapappu), bengal gram(sanagapappu), Mustard seeds(aavalu), Cumin seeds(jeera), Few Curry leaves
• Garam masala - 1/2 tsp (optional)

Preparations

• Cut onions & green chillies to small pieces and keep aside
• Similar to making of a carrot halwa, grate carrots into fine grain and keep aside
• In a pan, pour oil and let it heat. Add Thalimpu seeds in the same order: Dried red chillies, urad dal, bengal gram and let it fry a bit. Then add mustard seeds and cumin seeds, curry leaves and let it chitapata for few seconds (Telugu translation: Yendu mirapa kaya, minappappu, sanagappu first veyinchi, tharuvatha, aavalu, jeelakarra veyali)
• Add the green chillies and fry little
• Add the chopped onions and fry till golden brown over medium flame
• Optionally add little salt once you add chopped onions (it makes onions to fry faster and gives little salty taste to onions as well)
• Add the grated carrot and close the lid and fry for sometime
• Optionally add garam masala if you like
• Optionally decorate with grated coriander leaves (tharigina kothimeera)
• Carrot Curry is ready :) 

Carrot Curry goes well with chapathi or rice

SWEET TAMARIND CHUTNEY FOR CHATS

Ingredients & Preparation

• Prepare RED CHUTNEY FOR CHATS
• Add sugar or jaggery to it
• Sweet Tamarind Chutney is ready :)

RED CHUTNEY FOR CHATS

Ingredients

• Tamarind - size of lemon - add water and boil
• Red Chilly powder
• Salt to taste
• Dry Dates

Preparation

• Heat tamarind with water
• Mix smoothly the tamarind
• Add salt and red chilly powder

GREEN CHUTNEY FOR CHATS

Ingredients

• Coriander - 1/2 cup (grated) or can also use Pudina
• Coconut - 1/2 cup (grated)
• Green Chillies - 2
• Salt to taste
• Lemon

Preparation

• Mix the above ingredients in a grinder
• Add lemon juice
• Green Chutney for CHAT items like Bhelpuri is ready :)

MARAMARALU MIXTURE (BHELPURI MIXTURE)

Can be called as Bhelpuri mixture, or maramaralu mixture in Telugu

Ingredients

• Maramaralu/Puffed Rice - 6 cups
• Sprouts - 1/4 cup (soak and then let it sprout) - optional ingredient - good in fiber
• Groundnuts - 1/4 cup (fry it)
• Raw Mango - 1/8 cup (grate it)
• Carrot - 1
• Onion - 1
• Tomatoes - 2
• Green Chillies - 3
• Coriander leaves (Kothimira in Telugu)
• Garam Masala
• Salt to taste
• Oil - 2 Tbsp
• OPTIONAL: Green Chutney, Red Chutney, Sweet Tamarind Chutney

PREPARATION

• Cut onions, green chillies, tomatoes into small tiny pieces
• Grate carrot
• In a pan fry puffed rice without oil and keep it aside
• In the same pan, add oil, tomatoes, green chillies, onions, coriander and mix well
• Add the rest of ingredients except puffed rice and mix well.
• Add puffed rice just before serving
• Top it with fine karam pusa mixture if you have
• Optionally mix Green Chutney, Red Chutney, Sweet Tamarind Chutney