BORUGULA UGGANI

FIG :BORUGULA UGGANI

INGREDIENTS FOR BORUGULA UGGANI :

1) Borugulu - 5cups.
2) Oil - 5tbs.
3) Onions - 3.
4) Yellow nuts - 10tbs.
5) Chillies - 10.
6) Salt - required.
7) Mustered seeds - 2tbs.
8) Curry leaves - some.
9) Lemon juice - 10tbs.

MAKING OF BORUGULA UGGANI

1) Soak borugulu for 2mts.
2) Grind yellow nuts,chillies as powder.
3) Take oil in the pan, add mustered seeds,curry leaves,chopped onions fry it lightly add borugulu,salt,yellow nuts powder,lemon juice.
4) Serve borugula uggani hotly.

CHIKUDUKAYA FRY

INGREDIENTS FOR CHIKUDUKAYA FRY:

1) Chikkudukayalu - 1/4kg.
2) Chopped onions - 2.
3) Chilly powder - 2tbs.
4) yellow nuts - 5tbs.
5) Mustered seeds - 1tbs.
6) Curry leaves - 5.
7) Garlic - 4 pieces.
8) Oil - 5tbs.
9) Dry coconut - small piece.

HOW TO PREPARE CHIKUDUKAYA FRY:

1) Boil chopped chikkudukayalu for 1 whistle in cooker.
2) Grind yellow nuts,chilly powder,dry coconut,garlic as powder.
3) Take oil in the pan, add chopped onions,mustered seeds,curry leaves fry it lightly add to boiled chikkudukayalu.
4) Lastly sprinkle powder of yellow nuts.
5) Serve chikudukaya fry hotly.

MUTTON KUSHKA (BIRYAANI)

INGREDIENTS FOR MUTTON KUSHKA:

1) Mutton - 1/4kg.
2) Biryani rice - 2cups.
3) Ghee - required.
4) Oil - 4tbs.
5) Chopped onions - 1cup.
6) Chopped tomatoes - 2cups.
7) Ginger,garlic paste - 4tbs.
8) Chopped chillies - 5.
9) Chilly powder - 5tbs.
10) Salt - required.
11) Danya powder - 3tbs.
12) Garam masala - 3tbs.
13) Mint ,coriander leaves - some.
14) Turmeric powder - 2tbs.

HOW TO PREPARE MUTTON KUSHKA:

1) Boil mutton adding salt,turmeric powder,chilly powder,oil and required water for 2 whistles
2) Soak biryani rice for 15mts.
3) Take a cooker with ghee, chillies, chopped onions fry them lightly.
4) Add ginger,garlic paste,chopped tomatoes,coriander leaves,mint leaves,danya powder,garam masala to it.
5) Add required water and rice,boiled mutton. Keep it for 2 whistles.
6) Serve mutton kushka with curd rhytha.

DRUMSTICKS FRY

INGREDIENTS FOR DRUMSTICKS FRY :

1) Drumsticks - 3.
2) Oil - 5tbs.
3) chopped onions - 2.
4) Mustered seeds - 1tbs.
5) Curry leaves - some.
6) Ground nuts - 5tbs.
7) chilly powder - 3tbs.
8) garlic - 4 pieces.

HOW TO PREPARE DRUMSTICKS FRY :

1) Boil chopped drumsticks with salt for 1 whistles.
2) Grind fried ground nuts,chilly powder,garlic as powder.
3) Take a pan with oil, mustered seeds,curry leaves,chopped onions,boiled drumsticks. Fry them till they turn brown.
4) Lastly sprinkle ground nut powder.
5) Serve drumsticks fry hotly.

RADISH CURRY

INGREDIENTS FOR RADISH CURRY:

1) Radish - 1/4kg.
2) Menthi leaves - 1 bunch.
3) Oil - required.
4) Chilly powder - 5tbs.
5) Salt - required.
6) Turmeric powder - 1tbs.
7) Garlic - 3 pieces.
8) Danya powder - 2tbs.

HOW TO PREPARE RADISH CURRY:

1) Take radish and chop them neatly.
2) Add oil,radish,chopped onions,menthi leaves,salt,chilly powder,turmeric powder in a cooker fry them for 10mts.
3) Add required water and wait it for 2 whistles.
4) Lastly add Danya powder,smashed garlic to it. Wait till water evaporate.
5) Radish curry ready to serve with rice.

KAKARAKAYA FRY

INGREDIENTS FOR KAKARAKAYA FRY:

1) Kakarakaya - 1/ 4kg.
2) Chilly powder - 2tbs.
3) Salt - to taste.
4) Oil - 5tbs.
5) Mustered seeds - 1tbs.
6) Curry leaves - some.
7) Garlic - 3pieces.
8) Sugar - 5tbs.

HOW TO PREPARE KAKARAKAYA FRY :

1) Kakarakaya cut into small pieces.
2) Take a pan with oil,mustered seeds,curry leaves,smashed garlic,kakarakaya pieces,salt,chilly powder.Fry them till they turn dark brown.
3) Lastly sprinkle sugar.
4) Serve kakarakaya fry hotly.

BUTTER PANEER MASALA

Fig : BUTTER PANEER MASALA

INGREDIENTS FOR BUTTER PANEER MASALA:

1) Paneer - 10 pieces.
2) Butter - required.
3) Onions - 3.
4) Tomato -3.
5) Ginger,garlic paste - 2tbs.
6) Chilly powder - 4tbs.
7) Turmeric powder - 2tbs.
8) Salt - to taste.
9) Mint leaves - some.
10) Coriander leaves - some.
11) Garam masala (aachi company) - 2tbs.
12) Chekka,lavanga powder - 1tbs.

HOW TO PREPARE BUTTER PANEER MASALA:

1) Take a rote pan with 2tbs butter,paneer pieces.Fry them both sides till they turn reddish.
2) Grind onions,tomatoes as paste.
3) Take a pan with butter,chekka,lavanga powder,ginger,garlic paste,tomato,onion paste.Fry them 8mts.
4) Add fried paneer pieces,chilly powder,turmeric powder,salt,mint leaves,coriander leaves,garam masala,required water.Wait till water evoparate.
5) Butter paneer masala ready to serve with rote.

VEGETABLE SAMBAR

Fig : VEGETABLE SAMBAR

INGREDIENTS FOR VEGETABLE SAMBAR:

1) Red gram - 1cup.
2) Tamarind - full hand.
3) Oil - 10tbs.
4) Salt - to taste.
5) Chilly powder - 5tbs.
6) Turmeric powder - 2tbs.

VEGETABLES:

1) beans - 10.
2) Lady finger - 10.
3) Brinjal - 5.
4) Tomato - 4.
5) Onions - 4.

TO POP :

1) Mustered seeds - 2tbs.
2) Jeera - 2tbs.
3) Curry leaves - some.
4) Garlic - 5 pieces.

HOW TO PREPARE VEGETABLE SAMBAR:

1) Soak tamarind in a water for juice of tamarind.
2) Clean and cut all vegetables.
3) Boiled red gram and wait it 2whistles and smashed as paste.
4) Take a pan with oil,mustered seeds,jeera,curry leaves,smashed garlic,chopped vegetables,tamarind juice,salt, turmeric powder,chilly powder,required water and wait it for 2whistles.
5) Lastly add coriander leaves.
6) Vegetable sambar ready to serve with rice.

VEGETABLE FRY

FIG : VEGETABLE FRY

INGREDIENTS FOR VEGETABLE FRY:

VEGETABLES:

1) Pea nuts - 1/4cup.
2) Chopped karat - 1/4cup.
3) Chopped beans - 1/4cup.
4) Chopped potatoes - 1/4cup.
5) Salt - to taste.
6) Turmeric powder - 1tbs.
7) Yellow nuts powder - 3tbs.
8) Dried coconut powder - 3tbs.

TO POP:

1) Oil - 5tbs.
2) Chopped onions - 3.
3) Mustered seeds - 2tbs.
4) Curry leaves - 10.
5) Garlic - 4 pieces.

HOW TO PREPARE VEGETABLE FRY:

1) Boil chopped vegetables for 1whistel in cooker.
2) Take oil in a pan,add mustered seeds,curry leaves,onions,smashed garlic fry it lightly add vegetables,turmeric powder,chilly powder,salt fry it 5mts.
3) Lastly sprinkle yellow nuts powder,coconut powder.
4) Garnish with coriander leaves and serve vegetable fry hotly.

CHINTHAKAYA PAPPU

FIG : CHINTHAKAYA PAPPU

INGREDIENTS FOR CHINTHAKAYA PAPPU:

1) Chinthakaya - 1cup.
2) Red gram - 1cup.
3) Onions - 2.
4) Chillies - 1cup.
5) Methi leaves - 1bunch.
6) Tomatoes - 4.
7) Turmeric powder - 2tbs.

TO POP:

1) Ghee - 10tbs.
2) Mustered seeds - 1tbs.
3) Jeera - 1tbs.
4) Chopped onions - 2.
5) Curry leaves - some.
6) Smashed garlic - 4 pieces.

HOW TO PREPARE CHINTHAKAYA PAPPU:

1) Boil chinthakaya for juice of chinthakaya.
2) Add chinthakaya juice,chillies,tomatoes,onions,turmeric powder,required water to red gram wait it for 4whistels and smashed it.
3) Take a pan with ghee,mustered seeds,jeera,onions,curry leaves,smashed garlic fry them reddish.Add above red gram paste and salt.
4) Garnish with coriander leaves and serve chinthakaya pappu with rice and rote.

BRIJAL CURRY

INGREDIENTS FOR BRINJAL CURRY:

1) Brinjal - 1/4kg.
2) Chillies - 1cup.
3) Tomato - 4.
4) Tamarind - half hand.
5) Turmeric powder - 1tbs.
6) Salt - to taste.
7) Danya powder - 2tbs.

TO POP :

1) Mustered seeds - 1tbs.
2) Jeera - 1tbs.
3) Chopped onions - 2.
4) Garlic - 3 pieces.
5) Curry leaves - some.
6) Red chillies - 3.

HOW TO PREPARE BRINJAL CURRY :

1) Brinjal,chillies,onions,tomatoes cut into small pieces.
2) Take a cooker with oil, mustered seeds,jeera,onions,smashed garlic,curry leaves,red chillies fry them reddish.Add brinjal,chillies,tomatoes,tamarind,turmeric powder,required water wait it for 2whistles.
3) Lastly add salt,Danya powder and smashed it.
4) Garnish with coriander leaves and serve brijal curry with rice.

KAKARAKAYA,TAMARIND LEAVES CURRY

INGREDIENTS FOR KAKARAKAYA TAMARIND LEAVES CURRY:

1) Kakarakaya - 1/4kg.
2) Tamarind leaves - 2cups.
3) Oil - 10tbs.
4) Chopped onions - 3.
5) Chilly powder - 6tbs.
6) Salt - to taste.
7) Turmeric powder - 2tbs.
8) Garlic - 3 pieces.
9) Danya powder - 2tbs.

HOW TO PREPARE KAKARAKAYA TAMARIND LEAVES CURRY:

1) Kakarakaya,onions cut into small pieces.
2) Smashed tamarind leaves.
3) Take a cooker with oil,kakarakaya pieces,tamarind leaves,onions,chilly powder,turmeric powder,salt,garlic,required water.Wait it for 2whistles.
4) Lastly add Danya powder to it.Wait till water evaporate.
5) Ready to serve kakarakaya,tamarind leaves curry with rice.

CURRY LEAVES CHUTNEY

INGREDIENTS FOR CURRY LEAVES CHUTNEY:

1) Curry leaves - 1cup.
2) Red chillies - 10.
3) Onions - 2.
4) Tamarind - half hand.
5) Salt - to taste.

HOW TO PREPARE CURRY LEAVES CHUTNEY:

1) Soak tamarind in a water for juice of tamarind.
2) Take a pan with oil,curry leaves,red chillies,onions fry them separately.
3) Grind above fried items with salt and tamarind juice.
4) Ready to serve curry leaves curry with rice.

YELLOW GRAM,BERAKAYA CURRY

INGREDIENTS FOR YELLOW GRAM BERAKAYA CURRY:

1) Berakaya - 1/2kg.
2) yellow gram - 1/2cup.
3) Oil - 10tbs.
4) Chopped onions - 3.
5) Mustered seeds - 1tbs.
6) Curry leaves - some.
7) Garlic - 4 pieces.
8) Red chillies - 2.
9) Chilly powder - 4tbs.
10) Turmeric powder - 1tbs.
11) Salt - to taste.
12) Danya powder - 2tbs.

HOW TO PREPARE YELLOW GRAM,BERAKAYA CURRY:

1) Boil yellow gram,berakaya separately.
2) Take a pan with oil,chopped onions,mustered seeds,curry leaves,red chillies fry it lightly add to yellow gram,berakaya,chilly powder,turmeric powder,salt,Danya powder.Wait till water evaporate.
3) yellow gram,berakaya curry ready to serve with rice.

FISH SOUP WITH MANGO

INGREDIENTS FOR FISH SOUP WITH MANGO:

1) Fish - 1/2kg.
2) Mango - 1.
3) Chopped tomatoes - 4.
4) Chopped onions - 4.
5) Chilly powder - 5tbs.
6) Turmeric powder - 2tbs.
7) Salt - to taste.
8) Danya powder - 2tbs.
9) Tamarind - half hand.

TO POP :

1) Mustered seeds - 2tbs.
2) Jeera - 2tbs.
3) Danya seeds - 1tbs.
4) Red chillies - 3.
5) Garlic - 5 pieces.
6) Curry leaves - some.
7) Oil - 1cup.

HOW TO PREPARE FISH SOUP WITH MANGO :

1) Take fish and chop them neatly.
2) Soak tamarind in a water for juice of tamarind.
3) Chopped onions,tomatoes,mangoes.
4) Take a pan with oil,mustered seeds,jeera,Danya seeds,red chillies,smashed garlic,curry leaves fry it lightly add to tomatoes,onions,mangoes,tamarind juice,fish pieces,chilly powder,turmeric powder,salt,Danya powder,required water wait till 15mts.
5) Mango fish soup is ready to serve with rice.

MUTTON LIVER FRY

INGREDIENTS FOR MUTTON LIVER FRY:

1) Mutton liver - 1/4kg.
2) Chilly powder - 3tbs.
3) Turmeric powder - 1tbs.
4) Salt - to taste.
5) Oil - 6tbs.
6) Chekka,lavanga powder - 1tbs.
7) Chopped onions - 2.
8) Ginger,garlic paste - 2tbs.
9) Danya powder - 2tbs.
10) Pepper powder - 2tbs.

HOW TO PREPARE MUTTON LIVER FRY:

1) Take mutton liver and chop them neatly.
2) Boil mutton liver pieces with chilly powder,turmeric powder,salt,2tbs oil,1glass water for 3whistles.
3) Take a pan with oil,chekka,lavanga powder,onions fry them lightly add ginger,garlic paste fry them 2mts add liver pieces wait till water evaporate.
4) Serve mutton liver fry hotly.

CHICKEN LIVER CURRY

INGREDIENTS FOR CHICKEN LIVER CURRY:

1) Chicken liver - 1/4kg.
2) Chopped onions - 4.
3) Chilly powder -3tbs.
4) Turmeric powder - 1tbs.
5) Salt - to taste.
6) Oil - 5tbs.
7) Garlic - 3 pieces.
8) Danya powder - 2tbs.
9) Pepper powder - 2tbs.

HOW TO PREPARE CHICKEN LIVER CURRY:

1) Chicken liver cut into big pieces and chopped onions.
2) Take a cooker with oil,chicken liver pieces,onions,chilly powder,turmeric powder,salt,garlic to it.wait till water evaporate.
3) Add 1glass of water to it.wait till 2whistles.
4) Lastly add Danya powder.
5) Chicken liver curry ready to serve with rice and rote.

KHEEMA BALLS

FIG : KHEEMA BALLS

INGREDIENTS FOR KHEEMA BALLS:

1) Kheema - 1/2kg.
2) Coconut - small peice.
3) Ginger,garlic paste - 1tbs.
4) Dhanya powder - 1tbs.
5) Salt - to taste.
6) Turmeric powder - 1tbs.
7) Chilly powder - 2tbs.
8) cinnamon,cloves powder - 1tbs.
9) Putnala pappu -2tbs.
10) Coriander leaves - some.
11) Onions - 2.
12) Oil - 1/2cup.

HOW TO PREPARE KEEMA BALLS:

1) Wash and squeeze out excess water from kheema.
2) In a grinder,grind coconut pieces,ginger,garlic paste,danya powder,salt,turmeric powder,chilly powder,coriander leaves,cinnamon,cloves powder,putnala pappu,onions make a fine paste.
3) Now at last add the kheema and grind for less than a minute.
4) Above kheema paste make tight balls.
5) Now add 1/2glass of water,oil and fry them in low flame.

CABBAGE CURRY

FIG : CABBAGE CURRY

INGREDIENTS FOR CABBAGE CURRY:

1) Cabbage - 1/4kg.
2) Chopped onions - 3.
3) Chilly powder - 3tbs.
4) Turmeric powder - 2tbs.
5) Salt - required.
6) Oil - 5tbs.
7) Garlic - 3 pieces.
8) Danya powder - 2tbs.

HOW TO PREPARE CABBAGE CURRY:

1) Chopped cabbage,onions.
2) Take a cooker with oil,cabbage,onions,chilly powder,turmeric powder,salt,garlic to it.Wait till 5mts.
3) Add 1glass of water and wait it for 2whistles.
4) Lastly add Danya powder to it.Wait till water evaporate.
5) Cabbage curry ready to serve with rice.

CHINTHAKAYA CHUTNEY

FIG : CHINTHAKAYA CHUTNEY

INGREDIENTS FOR CHINTHAKAYA CHUTNEY:

1) Chinthakayalu -10.
2) Chillies - 8.
3) Salt - to taste.
4) Onions - 3.
5) Oil - 1/4cup.
6) Mustered seeds - 1tbs.
7) Curry leaves - 10.
8) Red chillies - 2.
9) Turmeric powder - 2tbs.

HOW TO PREPARE CHINTHAKAYA CHUTNEY:

1) Grind chinthakayalu,chillies,salt,turmeric powder,2onions lightly.
2) Take a pan with oil,mustered seeds,curry leaves,red chillies,chopped onions fry it lightly add above chinthakaya paste fry them till 5mts.
3) Chinthakaya chutney ready to serve with rice.

RED CHIILLY PAPPU

FIG : RED CHILLY PAPPU

INGREDIENTS FOR RED CHILLY PAPPU:

1) Toor dal - 1/2 cup.
2) Tamarind - lemon size.
3) red chillies - 20.
4) Onions - 2.(chopped)
5) Tomatoes - 3.
6) Fenugreek leaves - 1small bunch.
7) Salt - to taste..
8) Turmeric powder - 2tbs.

TO SEASON ( POP) :

1) Ghee - 4tbs.
2) Mustered seeds - 2tbs.
3) Jeera (cumin)- 1tbs.
4) Coriander seeds - 1tbs.
5) Curry leaves - 10.
6) Red chillies - 2.
7) Garlic - 4 flakes.(crushed)
8) Onions - 2.(chopped)

HOW TO PREPARE RED CHILLY PAPPU:

1) Wash toor dal neatly.
2) Add red chillies,tomatoes,onions,tamarind,fenugreek leaves,required water and turmeric powder to toor dal.
3) Put in pressure cooker for 4whistles.
4) After the presser has comes down,add salt and smash it.
5) If the dal is too thick you can add little hot water.
6) You can season this red chilly pappu if you want with ghee,mustered seeds,cumin,coriander seeds,garlic onions,red chillies,and curry leaves.

BRINGAL FRY

FIG : BRINGAL FRY

INGREDIENTS FOR BRINGAL FRY:

1) Bringal - 1/4kg.
2) Salt - required.
3) Turmeric powder - 1tbs.
4) Puffed gram (Putnam) - 5tbs.
5) Chilly powder - 3tbs.
6) Garlic - 5 pieces.
7) Oil - 5tbs.
8) Chopped onions - 2.
9) Mustered seeds - 2tbs.
10) Curry leaves - to pop.

HOW TO PREPARE BRINGAL FRY:

1) Chopped bringal,onions.
2) Boil bringal with salt and water.
3) Grind puffed gram,chilly powder,garlic as powder.
4) Take a pan with oil,onions,mustered seeds,curry leaves fry it lightly add brigal fry them till 5mts.
5) Lastly sprinkle puffed gram powder.
6) Serve bringal fry hotly.

MUTTON BRAIN CURRY

FIG : MUTTON BRAIN CURRY

INGREDIENTS FOR MUTTON BRAIN CURRY:

1) Mutton brain - 1.
2) Chopped onions - 2.
3) Chilly powder - 2tbs.
4) Turmeric powder - 1tbs.
5) Salt - to taste.
6) Oil - 5tbs.
7) Garlic - 2 pieces.
8) Danya powder - 1tbs.
9) Pepper powder - 1tbs.

HOW TO PREPARE MUTTON BRAIN CURRY:

1) Mutton brain cut into big pieces and chopped onions.
2) Take a pan with oil,mutton brain pieces,onions,chilly powder,turmeric powder,salt,garlic to it.Wait till water evaporate.
3) Add 1glass of water to it.Wait till water evaporate.
4) Lastly add Danya powder,pepper powder.
5) Mutton brain curry ready to serve with dose and rote.

BEANS CURRY

FIG : BEANS CURRY

INGREDIENTS FOR BEANS CURRY:

1) Beans - 1/4kg.
2) Oil - 5tbs.
3) Chopped onions - 3.
4) Chilly powder - 3tbs.
5) Turmeric powder - 1tbs.
6) Salt - to taste.
7) Garlic - 3 pieces.
8) Danya powder - 3tbs.
9) Menthi leaves - 1bunch.

HOW TO PREPARE BEANS CURRY:

1) Beans,onions cut into small pieces.
2) Take a cooker with oil and heat it.now add beans,onions,menthi leaves,chilly powder,turmeric powder,salt,garlic,1glass of water and wait it 2whistles.
3) Lastly add Danya powder to it.Wait till water evaporate.
4) Beans curry ready to serve with rice.

CHICKEN 65

FIG : CHICKEN 65

INGREDIENTS FOR CHICKEN 65:

1) Chicken - 1/4kg.
2) Chilly powder - 2tbs.
3) Turmeric powder - 1tbs.
4) Salt - to taste.
5) Cinnamon,cloves powder - 1tbs.
6) Mint leaves - some.
7) Coriander leaves - some.
8) Curry leaves - some.
9) Ginger,garlic paste - 1tbs.
10) Coriander seeds powder - 1tbs.
11) Pepper powder - 1tbs.
12) Garam masala - 1tbs.(Aachi)
13) Red food colour - 1/2tsp.
14) Oil - for deep fry.

HOW TO PREPARE CHICKEN 65:

1) Grind the mint leaves,coriander leaves,curry leaves make a paste.
2) Chicken,chilly powder,turmeric powder,salt,cinnamon,cloves powder,2tbs of leaves paste,ginger,garlic paste,coriander seeds powder,pepper powder,garam masala,red food colour and mix well.Keep aside for 1hour.
3) Heat some oil and deep fry the chicken pieces and garnish coriander leaves and serve hot-hot chicken 65.

CHICKEN LEG LAALI PUP

FIG : CHICKEN LEG LAALI PUP

INGREDIENTS CHICKEN LEG LAALI PUP:

1) Chicken leg piece - 2.
2) Mint leaves(pudina) - some.
3) Coriander leaves(cothimera) - some.
4) Curry leaves(karvepaku) - some.
5) Chilly powder - 2tbs.
6) Turmeric powder - 1tbs.
7) Red food colour - 1/2tsp.
8) Ginger,garlic paste - 2tbs.
9) Coriander seeds powder( danyala podi) - 1tbs.
10) Pepper powder(miryala podi) - 1tbs.
11) Garam masala - 1tbs.(aachi)
12) Salt - to taste.
13) Oil - for deep fry.
14) Cinnamon,cloves powder(cheka,lavanga podi) - 1tbs.

HOW TO PREPARE CHICKEN LEG LAALI PUP:

1) Grind the mint leaves,coriander leaves,curry leaves,some water,make a paste.
2) Chicken leg,chilly powder,turmeric powder,salt,cinnamon,cloves powder,2tbs of grinding leaves paste,ginger,garlic paste,coriander seeds powder,pepper powder,garam masala,red food colour and mix well and keep aside for 1hour.
3) Heat some oil and deep fry the chicken legs one by one in low flame .
4) Garnish with coriander leaves and serve hot-hot chicken leg laali pup.

CHICKEN SOUP

FIG : CHICKEN SOUP

INGREDIENTS FOR CHICKEN SOUP:

1) Boneless chicken - 1/2cup small pieces.
2) Chilly powder - 2tbs.
3) Onions - 1.(finely chopped)
4) Tomato - 1.(finely chopped)
5) Salt - to taste.
6) Ghee - 3tbs.
7) Ginger,garlic paste - 1tbs.(allam,veluli paste)
8) Coriander seeds powder - 2tbs.(daniyala podi)
9) Pepper powder - 2tbs.(miriyala podi)
10) Fenugreek leaves -2 small bunches.(menthaku)

HOW TO PREPARE CHICKEN SOUP:

1) Take a cooker,add ghee,chicken,chilly powder,fenugreek leaves,onions,tomatoes,turmeric powder,salt,ginger,garlic paste and wait till water evaporate.
2) Now add 1glass of water and wait for 2whistles.
3) Finely add coriander seeds powder,pepper powder to it and cooking for 2mts and garnish with coriander leaves.
4) Serve hot-hot chicken soup

PEPPER RASAM(MIRIYALA CHAARU)

FIG : MIRIYALA CHAARU

INGREDIENTS FOR MIRIYALA CHAARU(PEPPER RASAM)

1) Tamarind - lemon size.
2) Tomatoes - 2.(crushed)
3) Coriander leaves - some.
4) Curry leaves - some.
5) Oil - 3tbs.
6) Rasam powder - 4tbs.

FOR SEASON (POP):

1) Mustered seeds - 1tbs.
2) Onions - 1finely chopped)
3) Red chillies - 2.
4) Curry leaves - some.
5) Salt - to taste.
6) Coriander leaves - some.
7) Crushed garlic - 3flakes.

PEPPER RASAM POWDER:

1) Black pepper seeds - 2tbs.
2) Cumin seeds - 4tbs.
3) Garlic - 3flakes.

1) In the mix,grind the black pepper seeds,cumin seeds,garlic flakes as wet powder.

HOW TO PREPARE MIRIYALA CHAARU(PEPPER RASAM):

1) Soak tamarind in a water for juice of tamarind.
2) Take a thick bottom vessel,pour the tamarind juice,salt,4tbs of rasam powder,tomatoes,coriander leaves,curry leaves,add little more water and boiling for 10 to 15mts.
3) You can season this rasam,if you want with oil,mustered seeds,garlic,red chillies,onions and curry leaves.
4) Serve hot-hot pepper rasam( miriyala chaaru) with rice.

TOOR DAL RASAM(PAPPU CHAARU)

FIG : PAPPU CHAARU

INGREDIENTS FOR TOOR DAL RASAM(PAPPU CHAARU):

1) Toor dal - 1/2cup.
2) Tamarind - lemon size.
3) Tomatoes - 2( crushed)
4) Turmeric powder - 1/2tbs.
5) Salt - to taste.
6) Rasam powder - 4tbs.
7) Coriander leaves - some.
8) Curry leaves - some.

FOR SEASON(POP):

1) Oil - 4tbs.
2) Mustered seeds - 1tbs.
3) Jeera - 1tbs.
4) Onion - 1(finely chopped)
5) Red chillies - 2.
6) Curry leaves - some.
7) Garlic - 3flakes(crushed)

RASAM POWDER:

1) Toor dal - 2tbs.
2) Urad dal -2tbs.
3) Chana dal - 2tbs.
4) Black pepper seeds - 6tbs.
5) Cumin seeds - 3tbs.
6) Coriander seeds - 2tbs.
7) Red chillies - 1cup.
8) Inguva powder - 1tbs.
9) Curry leaves - 1cup.

1) All the above ingredients are fry with out oil and grind for smooth powder.And keep air tight container.

HOW TO PREPARE TOOR DAL RASAM(PAPPU CHAARU)

1) Soak tamarind in a water for juice of tamarind.
2) Take a cooker,add toor dal,tomatoes,turmeric powder and required water,keep it for 3whistles.After the pressure comes down,smash the dal(with pappu guthi).
3) Now add tamarind juice,4tbs of rasam powder,curry leaves,coriander leaves,salt,add little more water and cooking for 10 to 15mts.
4) You can season this rasam,if you want with oil,mustered seeds,cumin seeds,garlic,red chillies,onions and curry leaves.
5) Serve hot-hot toor dal rasam(pappu chaaru)with rice.

RAW MANGO CURRY WITH CHICKEN/MUTTON

INGREDIENTS FOR RAW MANGO CURRY WITH CHICKEN/MUTTON:

1) Raw mango - 1.(finely chopped)
2) Chicken or mutton - 100gms.
3) Chilly powder - 4tbs.
4) Turmeric powder - 2tbs.
5) Salt - to taste.
6) Onions - 2.(finely chopped)
7) Garlic - 3 flakes(crushed)
8) Coriander seeds powder - 3tbs.
9) Oil - 5tbs.

HOW TO PREPARE RAW MANGO CURRY WITH CHICKEN/MUTTON:

1) Take a cooker,add oil,chicken/mutton,chilly powder,turmeric powder,and salt.Fry them 5mts.
2) Now add onions,raw mango(pachi mamidikaya) pieces,and 1glass of water and wait for 2whistles.
3) The pressure comes down,finely add garlic flakes,coriander seeds powder wait till water evaporate.
4) Serve the raw mango curry with chicken/mutton with rice.

RAW MANGO CHUTNEY(PACHI MAMIDIKAYA PACHADI)

INGREDIENTS FOR RAW MANGO CHUTNEY(MAMIDIKAYA PACHADI):

1) Raw mango - 1(finely chopped)
2) Red chillies - 20.
3) Salt - to taste.
4) Garlic - 10 flakes.
5) Oil - 6tbs.
6) Mustered seeds - 1tbs.
7) Curry leaves - 6.

HOW TO PREPARE RAW MANGO CHUTNEY(MAMIDIKAYA PACHADI)

1) Grind the red chillies,salt first,add 5flakes of garlic,some water to it and make a smooth paste.
2) Finely add raw mango pieces and grind lightly(kacha-pacha).
3) Take a pan,add oil/ghee and heat it,now add mustered seeds,curry leaves,red chillies(dry chillies),5flakes of crushed garlic to it.Fry for 2mts add above grinding mango paste to it and fry
for 5mts.
4) Serve the mango chutney (mamidikaya pachadi ) with rice.

BRINJAL CURRY WITH RAW MANGO

INGREDIENTS FOR BRINJAL CURRY WITH MANGO:

1) Brinjal - 1/4kg.(chopped medium size)
2) Raw mango - 1.(chopped medium size)
3) Oil - 5tbs.
4) Cinnamon,cloves powder - 1/2tbs.
5) Onions - 2.(chopped medium size)
6) Tomatoes - 3.(chopped medium size)
7) Chilly powder - 4tbs.
8) Turmeric powder - 2tbs.
9) Salt - to taste.
10) Garlic - 3flakes(crushed)
11) Coriander seeds powder - 2tbs.

HOW TO PREPARE BRINJAL CURRY WITH MANGO:

1) Take a cooker,add oil, cinnamon,cloves powder,onions,tomatoes,brinjal,mango,chilly powder,turmeric powder,salt and 1glass of water.Wait for 2whistles.
2) Finely add garlic coriander seeds powder to it and wait till 5mts.
3) Serve the brinjal curry with mango with rice.

GARLIC CHUTNEY(KARAM)/IDLY CHUTNEY(KARAM)

INGREDIENTS FOR GARLIC CHUTNEY/IDLY KARAM:

1) Garlic flakes - 1cup .
2) Red chillies - 1/2cup.
3) Salt - to taste.
4) Ghee - 5tbs.

HOW TO PREPARE GARLIC KARAM/VELLULLI KARAM:

1) Grind red chillies,salt and some water make a smooth paste.
2) Now add garlic flakes to it and make a smooth paste.
3) Take a pan with ghee,add above garlic paste and fry for 5 to 8mts.
4) Serve garlic chutney with idly.

HORSE GRAM RASAM(ULAVA CHAARU)

INGREDIENTS FOR HORSE GRAM RASAM/ ULAVA CHARU:

1) Horse gram - 1cup.
2) Tamarind - lemon size.
3) Ghee - 4tbs.
4) Mustered seeds - 1tbs.
5) Cumin seeds - 1tbs.
6) Coriander seeds - 1tbs.
7) Onions - 2.(finely chopped)
8) Curry leaves - for season.
9) Red chillies - 3.
10) Garlic - 5 flakes(crushed).
11) Salt - to taste.
12) Rasam powder - 5tbs.

RASAM POWDER:(chaaru podi)

1) Red gram - 2tbs.(kandi pappu)
2) White gram - 2tbs.(uddhi pappu/urad dal
3) Yellow gram - 2tbs.(senaga pappu)
4) Red chillies - 15.(dry chillies)
5) Coriander seeds - 3tbs.(dhaniyalu)
6) Cumin seeds - 3tbs.(jeera,jeelakarra)
7) Black pepper seeds - 3tbs.(miriyalu)
8) Inguva powder- 2tbs.
9) Curry leaves - 15.(karvepaku)

1) Fry all above ingredients with out oil.And grind make a smooth powder.

HOW TO PREPARE HORSE GRAM RASAM/ ULAVA CHARU:

1) Soak horse gram in a water for over night.
2) Boiled and grind horse gram.
3) Soak tamarind in a water for juice of tamarind.
4) Take a thick bottom vessel,add tamarind juice,horse gram paste,rasam powder,salt and littile more water and cooking for 20 to 30mts in low flame.
5) You can season this rasam,if you want with ghee,mustered seeds,cumin seeds,garlic flakes,coriander seeds,red chillies,onions and curry leaves.
6) Serve hot-hot horse gram rasam/ulava chaaru with rice and add curd.(perugu)

VEGETABLE FRIED RICE

INGREDIENTS FOR VEGETABLE FRIED RICE:

1) Rice - 2cups.
2) Onions - 2.(finely chopped)
3) Chillies - 5.(finely chopped)
4) Beans - 5.(finely chopped)
5) Carrot - 2(finely chopped)
6) Salt - to taste.
7) Pepper powder - 3tbs.
8) Soy sauce - 2tbs.
9) Coriander leaves - for garnish.

HOW TO PREPARE VEGETABLE FRIED RICE:

1) Cook the rice until just done,and spread on a plate to cool.
2) Heat oil in a pan,add onions,chillies,beans,carrot and fry for 5mts.
3) Now add salt,soy sauce,pepper powder and cooking for 2mts.
4) Finely add cooked rice and mix well and it cook for 5mts.
5) Garnish with coriander leaves and serve veg fried rice hotly.

EGG FRIED RICE

INGREDIENTS FOR EGG FRIED RICE:

1) Egg - 2.
2) Rice - 2cups.
3) Salt - to taste.
4) Oil - 5tbs.
5) Onions - 1cup.(finely chopped)
6) Pepper powder - 4tbs.
7) Coriander leaves - for garnish.

HOW TO PREPARE EGG FRIED RICE:

1) Cook the rice until just done,and spread on a plate to cool.
2) Heat oil in a pan,add onions and fry for 5mts.
3) Now add eggs,salt,pepper powder and mix well and fry for 2mts.
4) Finely add cooked rice and mix well and it cook for 5mts.
5) Garnish with coriander leaves and serve egg fried rice hotly.

KAAJU / GROUNDNUT CURRY

FIG : KAJU/GROUNDNUT CURRY

INGREDIENTS FOR KAJU/GROUNDNUT CURRY:

1) Kaaju / groundnut - 1cup.(jeedi pappu)(cashew nuts)
2) Oil - 5tbs.
3) Cinnamon,cloves powder - 2tbs.
4) Ginger,garlic paste - 3tbs.
5) Onions - 1.(finely chopped)
6) Tomatoes - 2.(finely chopped)
7) Coriander seeds powder - 2tbs.
8) Chilly powder - 3tbs.
9) Turmeric powder - 1tbs.
10) Salt - to taste.

HOW TO PREPARE KAJU/GROUNDNUT CURRY:

1) Cashew nut/ground nut soaked for 1hour.
2) Take a cooker with oil,add cinnamon,cloves powder,ginger,garlic paste and fry for 5mts.
3) Now add onions,tomatoes and fry for 5mts.Add kaaju/ground nuts,chilly powder,turmeric powder,salt and water,wait for 2whistles.
4) Finely add coriander seeds powder,wait till water evaporate.
5) Serve kaaju curry with rote.

VEG CURRY WITH TAMARIND

FIG : VEG CURRY WITH RAW TAMARIND

INGREDIENTS FOR CHINTHAKAYA CURRY WITH VEGETABLES:

1) Goru chikudu - 1/2cup(finely chopped)(matikaya)
2) Chikudukaya - 1/2cup.(finely chopped)
3) Raw bobbarlu - 1/2cup.(alasandalu)
4) Onions - 1/2cup.(finely chopped)(ullipaya)
5) Chillies - 10.(chopped)(pachi mirchi)
6) Turmeric powder - 2tbs.
7) Salt - to taste.
8) Oil - 1/2cup.
9) Tamarind paste - 3tbs.
10) Goru chikudu paste - 5tbs.

1) Tamarind paste :
1) Raw tamarind - 5.(chinthakayalu)
2) Turmeric powder - 1tbs.(pasupu)
3) Tomatoes - 2.
4) Fenugreek seeds - 1tbs.(menthulu)

Grind above ingredients make a smooth paste.

2) Goru chikudu paste:
1) Goru chikudu - 1/2 cup.(chopped)
2) Onions - 2. (chopped)
3) Chillies - 5.

Grind above ingredients lightly.(kacha-pacha/paluku)

HOW TO PREPARE VEG CURRY WITH RAW TAMARIND:

1) Take a thick bottom vessel,add chikudu,goru chikudu,bobbarlu,onions,tamarind paste, goru chikudu paste,oil,chillies,salt,turmeric powder and water.Cooking for water evaporate.
2) Serve veg curry with rice.

CURRY LEAVES KARAM POWDER

1

FIG : KARVEPAKU KARAM PODI

INGREDIENTS FOR KARVEPAKU MIRAPODI WITH GARLIC:

1) Oil - 3tbs.
2) Red chillies - 10.(yendu mirapa)
3) Salt - to taste.
4) Curry leaves - 1cup.
5) Garlic flakes- 5.(veluli rebbalu)

HOW TO PREPARE CURRY LEAVES MIRAPODI :

1) Curry leaves,red chillies fry separately in oil.
2) Grind curry leaves,red chillies,garlic flakes and salt make a wet powder.
3) Serve karvepaku podi with rice.

BRINJAL CURRY WITH TAMARIND LEAVES

INGREDIENTS FOR CHINTACHIGURU VANKAYA KURA:

1) Brinjal - 1/4kg.(chopped medium size)
2) Onions - 3.(finely chopped)
3) Tamarind leaves - 3cups.(crushed)(chinthaku)
4) Turmeric powder - 2tbs.
5) Oil - 1/4cup.
6) Salt - to taste.
7) Chilly powder - 3tbs

HOW TO PREPARE BRINJAL CURRY WITH TAMARIND LEAVES:

1) Take a thick bottom pan with oil,add brinjal,onions,tamarind leaves,chilly powder,turmeric powder,salt and water.Cooking for water evaporate.
2) Serve brinjal curry with rice.

RAW TAMARIND CHUTNEY

INGREDIENTS FOR CHINTAKAYA PACHADI:

1) Tamarind paste - 3tbs.
2) Tomatoes - 2.(finely chopped)
3) Turmeric powder - 1tbs.
4) Oil - 1/4cup.
5) Chillies - 15.(pachi mirapa)
6) Onions - 3.(finely chopped)

TAMARIND PASTE:

1) Raw tamarind - 5.
2) Tomatoes - 2.
3) Turmeric powder - 1tbs.
4) Fenugreek seeds - 1tbs(menthulu)

Grind above items make a smooth paste.

HOW TO PREPARE RAW TAMARIND PACHADI:

1) Take a pan with oil,add chillies,tomatoes,onions,fry for 10mts in low flame.
2) Above fried items and tamarind paste,salt grind lightly(kacha-pacha/paluku)
3) Serve tamarind chutney with rice.

RAW TAMARIND LEAVES CURRY WITH CHICKEN/MUTTON(CHINTHAAKU CHICKEN/MUTTON)

INGREDIENTS CHINTHAAKU CHICKEN/MUTTON:

1) Chicken or mutton - 1/4kg.
2) Chilly powder - 4tbs.
3) Salt - to taste.
4) Turmeric powder - 2tbs.
5) Raw tamarind leaves (chinthaaku)- 2cups.(crushed)
6) Oil - 5tbs.
7) Onions - 2.(finely chopped)
8) Coriander seeds powder(dhaniyala podi) - 2tbs.
9) Garlic - 3flakes(crushed)

HOW TO PREPARE TAMARIND LEAVES CURRY WITH CHICKEN/MUTTON:

1) Take a cooker,add oil,chicken/mutton,salt,chilly powder,turmeric powder,onions,tamarind leaves and 1glass of water.Wait till 2whistles.
2) Finely add garlic flakes and coriander seeds powder.Wait till water evaporate.
3) Serve tamarind leaves curry with rice.

CHICKEN,MUTTON KABAB

Fig:Chicken,Mutton Kabab

INGREDIENTS CHICKEN,MUTTON KABAB:

1) Bone less chicken - 100gms.
2) Bone less mutton - 100gms.
3) Salt - to taste.
4) Chilly powder - 4tbs.
5) Turmeric powder - 2tbs.
6) Coriander seeds powder - 3tbs.(daniyala podi)
7) Pepper powder - 3tbs.(miriyala podi)
8) Mint leaves - 10.(pudina)
9) Coriander leaves.(cothimera)
10) Curry leaves - 10.(karvepaku)
11) Onions - 2.(chopped)
12) Oil - for deep fry.
13) Garam masala - 3tbs.(aachi)

HOW TO PREPARE CHICKEN,MUTTON KABAB:

1) Grind salt,chilly powder,turmeric powder,coriander seeds powder,pepper powder,mint leaves,coriander leaves,curry leaves,onions,make a paste.
2) Now add chicken,mutton to it. Grind lightly(kacha-pacha/paluku).
3) Heat oil for deep fry in pan and sprinkle that mix, like a medium size pakodi (fritters) into oil.
4) Garnish with coriander leaves and sprinkle aachi garam masala powder.
5) Serve hot-hot chicken and mutton kabab.

FENUGREEK LEAVES CURRY WITH CHICKEN/MUTTON(MENTHI AAKU CHICKEN/MUTTON

INGREDIENTS FOR FENUGREEK CURRY WITH CHICKEN/MUTTON:

1) Chicken or mutton - 1/4kg.
2) Fenugreek leaves - 4small bunches .(menthi aaku)
3) Chilly powder - 4tbs.
4) Onions - 2.(finely chopped)
5) Turmeric powder - 2tbs.
6) Salt - to taste.
7) Garlic - 3flakes.(crushed)
8) Coriander seeds powder - 2tbs.
9) Oil - 5tbs.

HOW TO PREPARE FENUGREEK LEAVES CURRY WITH CHICKEN/MUTTON:

1) Clean and chop fenugreek leaves.(menyhi aakulu)
2) Take a cooker,add oil,chicken/mutton,chilly powder,turmeric powder,salt,onions,fenugreek leaves wait till water evaporate,add 1glass of water wait for 2whistles.
3) Finely add garlic,coriander seeds powder.Wait till water evaporate.
4) Fenugreek leaves curry with chicken/mutton serve with rice.

CHICKEN DHAM BIRYANI

INGREDIENTS FOR CHICKEN DHAM BIRYANI:

1) Chicken - 1/2kg.
2) Basumati rice - 2cups.
3) Onions - 4.
4) Chillies - 10.
5) Coriander leaves.
6) Mint leaves.
7) Tomatoes - 5.
8) చెక్క,లవంగపొడిపొడి - 3tbs.
9) మెంతాకు - చిన్న కట్ట .
10) Ginger,garlic paste - 4tbs.
11) మరాటి మొగ్గ - 2.
12) రాతి పువ్వా - 2.
13) బిర్యాని ఆకు - 4.
14) జాజికాయ - 1.
15) జాపత్రి - 2.
16) సాజీర - 2tbs.
17) Ghee - 5tbs.
18) Red colour - 1/4tbs.
19) Green colour - 1/4tbs.

HOW TO PREPARE CHICKEN DHAM BIRYANI:

1) Onions,chillies,tomatoes paste చేయాలి .
2) Pan లో oil వేసి చెక్క,లవంగపొడి,మెంతాకు వేసి 2mts fry చేసి ginger,garlic paste వేసి 5mts fry చేసి ఫై మసాల,coriander leaves,mint leaves వేసి fry చేయాలి.
3) 10mts తర్వాత చికెన్ వేసి 5mts fry చేసి 2 glass water వేసి 3 vissils రానివ్వాలి .
4) పాత్రలో 6 glass water,maraati mogga,rati puvu, biryani leaves,jajikaya,japatri,saagera,chekka,lavangapodi వేసి నీరు మరిగాక బాసుమతి బియ్యం వేసి పలుకుగా వడబోసుకోవాలి.
5) cooker లో ఒక వరుస అన్నం పరిచి ఫై కర్రీ దాని ఫై అన్నం దాని ఫై కర్రీ పరిచి ghee, garam masala,coriander leaves చల్లి red colour,green colour water లో కలిపి ఒకపక్క రెడ్ ఇంకోపక్క గ్రీన్ కలర్ చల్లి plate పెట్టి సన్న మంట ఫై 10mts ఉంచి పెరుగు చెట్నీతో serve చేయాలి.

CHICKEN MUNCHURIA

INGREDIENTS CHICKEN MANCHURIA:

1) Bone less chicken - 1/4kg.
2) Chilly powder - 3tbs.(miram podi,karam podi)
3) Turmeric powder - 2tbs.
4) Salt - to taste.
5) Coriander seeds powder - 2tbs.(daniyala podi)
6) Oil - for deep fry.
7) Onions pieces - 3tbs.(finely chopped)(ullipayalu)
8) Chilly pieces - 3tbs.(finely chopped)(pachi mirchi)
9) Ginger pieces - 3tbs.(finely chopped)(allam)
10) Garlic pieces - 3tbs.(finely chopped)(velulli)
11) Curry leaves pieces - 3tbs.(finely chopped)(karvepaku)
12) Soy sauce - 3tbs.
13) Garam masala - 3tbs.(aachi)
14) Coriander leaves - for garnish.


HOW TO PREPARE CHICKEN MUNCHURIA:

1) Grind chilly powder,turmeric powder,salt,coriander seeds powder,chicken, make a smooth paste.
2) Above chicken paste make a small tight balls.
3) Heat some oil and deep fry the chicken balls and keep aside.
4) Heat 2tbs of oil in another pan and add ginger,garlic,onions,chillies,curry leaves to it.
5) Now mix soy sauce and garam masala powder to it.Add fried chicken balls kept aside and mix well.
6) Garnish it with coriander leaves and serve the chicken manchuria hot.

MUTTON MASALA SOUP

INGREDIENTS FOR MUTTON KURMA:

1) Mutton - 1/4kg.
2) Oil - 10tbs.
3) Ginger,garlic paste - 3tbs.
4) Coconut masala - 1/2cup.
5) Chilly powder - 4tbs.
6) Turmeric powder - 2tbs.
7) Salt - to taste.
8) Tomatoes - 3.(chopped)
9) Curd - 1cup.
10) Cinnamon,cloves powder - 1tbs.

COCONUT MASALA:

1) Coconut - 1/2cup(grated)
2) Coriander seeds powder - 2tbs.
3) Onions - 1.
4) Coriander leaves - 1medium size bunch.

Grind above items make a smooth paste with water.

HOW TO PREPARE MUTTON PULUSU:

1) Take a cooker with oil,addcinnamon,cloves powder,ginger,garlic paste and fry for 3mts.
2) Now add coconut masala,tomatoes and fry for 10mts.add mutton,chilly powder,turmeric powder,salt and fry for 10mts in low flame.
3) Finely add curd and water,wait for 4whistles.
4) Serve mutton masala soup with rice,rote,puri,dosa.

KIMA VADA WITH EGG

FIG : EGG KIMA VADA

INGREDIENTS FOR EGG KIMA VADA:

1) Kima - 1/4kg.(bone less mutton)
2) Onions - 2.(chopped)
3) Ginger - 2tbs.(chopped)
4) Garlic - 5flakes.
5) Coriander seeds powder - 2tbs.
6) Coconut - small piece.(chopped)
7) Cinnamon - 2.
8) Cloves - 2.
9) Yellow nuts - 2tbs.
10) Turmeric powder - 2tbs.
11) Salt - to taste.
12) Eggs - 2.
13) Oil - to deep fry.
14) Chillies - 5.

HOW TO PREPARE EGG KIMA VADA:

1) Take a pan,add kima,onions,chillies,ginger,garlic,coriander seeds powder,coconut pieces,cinnamon,cloves powder,turmeric powder,salt,yellow nuts and cooking for water evaporate.
2) Grind the above boiled kima make a paste with out adding water.
3) Take a pan with 5tbs of oil,add above ground kima paste and fry for 5 to 10mts in low flame.
4) Take that kima mix and make it like small vadas.
5) Beat the eggs lightly with salt and chilly powder.
6) Heat oil to deep fry.Dip the kima vada one by one into the eggs,and fry in hot oil on medium flame till crispy and light brown.
7) Repeat the process for the remaining kima vadas.

CHICKEN CURRY

INGREDIENTS FOR CHICKEN CURRY:

1) Chicken - 1/4kg.
2) Onions - 1/4cup(finely chopped)
3) Ginger,garlic - 5tbs(finely chopped)
4) Chilly powder - 3tbs.
5) Turmeric powder - 2tbs.
6) Tomatoes - 1/4cup.(finely chopped)
7) Salt - to taste.
8) Curry leaves - 10.
9) Coriander seeds powder - 2tbs.
10) Pepper powder - 2tbs.
11) Curd - 1cup.
12) Oil or Ghee - 5tbs.

HOW TO PREPARE CHICKEN CURRY:

1) Take a vessel,add chicken,onions,ginger,garlic,tomatoes,chilly powder,turmeric powder,salt,curry leaves,ghee or oil,coriander seeds powder,pepper powder,curd and mix well.Keep aside for 1hour.
2) After 1hour the chicken cooking for water evaporate and add very little more water and cooking for water evaporate.
3) Chicken curry serve with rice and rote.

EGG DOSA with Onion red Chilli Chutney.

INGREDIENTS FOR GUDDU DOSA or Egg DOSA:

1) Egg - 2.
2) Dose flour - 5cups.
3) Red chutney - 1cup(see ghee dose).
4) Yellow nuts powder - 3tbs.(see ghee dose)
5) Ghee or oil - 5tbs.

HOW TO PREPARE EGG DOSA:

1) Mix dose flour with cooking soda,salt and water.
2) Place dose on the dose pan with some oil.The eggs is applied on the dose and sprinkle some oil and turn dose .
3) Put some red chutney is applied on the eggs and sprinkle yellow nuts powder and fold it then serve egg dose hotly.

How to prepare Egg Dosa Video on YouTube:

Below are  egg dosa youtube uploaded videos:

CHILLY CHICKEN DOSA

FIG : CHILLY CHICKEN DOSA

INGREDIENTS FOR CHILLY CHICKEN DOSE:

1) Bone less chicken -1/4kg.(cut into small pieces)
2) Onions - 3.(chopped)
3) Chillies - 6.
4) Salt - to taste .
5) Oil or ghee - 10tbs.
6) Chilly powder - 2tbs.
7) Turmeric powder - 2tbs.
8) Cinnamon,cloves powder - 2tbs.
9) Ginger,garlic paste - 2tbs.
10) Garam masala powder - 2tbs.(Aachi)
11) Tomatoes - 4.
12) Coriander leaves - some.
13) Dose flour - 5cups .
14) Red chutney - 1cup.(see ghee dose)
15) Mint leaves - 10.
16) Yellow nut powder - 5tbs(see ghee dose)

CHICKEN MASALA:

1) Take a cooker,add chicken,chilly powder,turmeric powder,salt and 1tbs of oil.Wait for water evaporate.
2) Now add water and wait for 3whistles.
3) Grind onions and chillies lightly and grind tomatoes for juice.
4) Take a pan,add oil,cinnamon,cloves powder and onion paste,fry for 3mts.
5) Now add ginger,garlic paste,fry for 5mts and add tomato juice,cooking for 5mts.
6) Now add boiled chicken,coriander leaves,mint leaves and garam masala powder and cooking for 5mts.

HOW TO PREPARE CHILLY CHICKEN DOSE:

1) Mix dose flour with cooking soda,salt and water.
2) Place dose on the dose pan with some oil.Put some red chutney,chicken masala is applied and sprinkle yellow nut powder and ghee or oil and fold it then serve chilly chicken dose hotly.

MUTTON KIMA CURRY

FIG : MUTTON KIMA CURRY

INGREDIENTS FOR MUTTON KIMA CURRY:

1) Mutton kima - 1/4 kg.
2) Onions - 1/4 cup.
3) Chilly powder - 3tbs.
4) Turmeric powder - 2tbs.
5) Salt - to taste.
6) Oil - 5tbs.
7) Coriander seeds powder - 3tbs.
8) Garlic - 3flakes(crushed)
9) Fenugreek leaves - 2small bunches .

HOW TO PREPARE MUTTON KIMA CURRY:

1) Take a cooker,add mutton kima,onions,fenugreek leaves,chilly powder,turmeric powder,oil and salt,wait till water evaporate.
2) Now add water and wait for 3whistles.
3) Finely add garlic flakes,coriander seeds powder and wait till water evaporate.
4) Serve mutton kima curry with rice and rote.

CHICKEN COCONUT SOUP

FIG : CHICKEN KURMA

INGREDIENTS FOR CHICKEN KURMA:

1) Chicken - 1/4 kg.
2) Coconut masala - 1/4cup.
3) Ginger,garlic paste - 2 tbs.
6) Oil - 5 tbs.
8) Cinnamon,cloves powder - 2tbs.
9) Chilly powder - 4 tbs.
10) Salt - to taste.
11) Turmeric powder - 2 tbs.

COCONUT MASALA :

1) Coconut - 1/2cup(grated)
2) Coriander seeds powder - 2tbs.
3) Onion - 1(chopped)
4) Coriander leaves - 1small bunch.

Grind above items make a smooth paste with water.

HOW TO PREPARE CHICKEN PULUSU:

1) Take a cooker with oil,add cinnamon,cloves powder,ginger,garlic paste,fry for 3mts and add coconut masala and fry for 10mts.
2) Now add chicken,chilly powder,turmeric powder,salt and wait till water evaporate.
3) Now add water and wait for 2whistles.
4) Serve chicken coconut soup with rice,rote,puri.

CHICKEN FRY

INGREDIENTS FOR CHICKEN FRY:

1) Chicken - 1/4 kg.
2) Turmeric powder - 1 tbs.
3) Salt - required.
4) Chilly powder -2 tbs.
5) Onions - 2.(finely chopped)
6) Chillies - 5.( chopped large pieces)
7) Oil - 5 tbs.
8) Ginger,garlic paste - 1tbs.
9) cinnamon,cloves powder - 1tbs.

HOW TO PREPARE CHICKEN FRY:

1) Take a cooker,add chicken,1tbs of oil,ginger,garlic paste,chilly powder,turmeric powder,salt and wait till water evaporate.
2) Now add water and wait for 2whistles.
3) Take a pan with oil,add cinnamon,cloves powder,onions,chillies and fry for 2mts.
4) Now add boiled chicken and wait till water evaporate.
5) Garnish with coriander leaves and serve chicken fry hot.

COCONUT CHUTNEY

INGREDIENTS FOR COCONUT CHUTNEY:

1) Coconut pieces - 1/4 cup.(fresh or dry coconut)
2) Red chillies - 25.
3) Tamarind - lemon size.
4) Salt - to taste.
5) Onions - 3.
6) Oil or ghee - 10 tbs.

HOW TO PREPARE COCONUT CHUTNEY:

1) Wash and soak tamarind in water for 10mts.
2) Fry the coconut pieces,red chillies,onions separately in oil.
3) In the mixi,grind the red chillies,salt,tamarind first.Add coconut pieces to it and make a smooth paste.
4) Finally add the onions and run the mixer for 5seconds.
5) The coconut chutney serve with hot rice and ghee.