Amla preserved pickle (USIRIKAYA NILVA CHUTNEY)

Amla ( usiri kayalu ) ; 1 kg
Red chilli powder ;  150 gms to 200  gms ( optional) ( Preferable to three mangoes powder )
Salt : 200 gms
Cumin methi seeds powder : each 1/2 tsp ( Roasted powder )
Ginger garlic paste :  200 gms ( each 100 gms)
Vegetable oil : 250 gms
Mustard seeds : 1 tsp
 Cumin seeds : 1 tsp
 Turmeric powder : 1/2 tsp

Method :

!. Roast cumin seeds, methi seeds and grind in to smooth powder.
2. Heat 1/2 oil in a deep bottomed bowl or kadai and when the oil is hot add cumin seeds, mustard seeds ( each 1/2 tsp ), once they pop add dry amla, 2 tsp salt and turmeric. Put a plate on the bowl and pore some water in the plate. Cook in simmer about the amla pieces should become tender or smooth. ( Remove the plate, take the kadai in hands. kadai up and down to become the amlas uniformly. put the plate with little water. Like this three or four times up to amlas become smooth). Turn off the flame. Keep it a side for cooling.

4.Heat remain oil in a kadai and when oil is hot add remain cumin seeds and mustard seeds, let it to crackle add ginger garlic paste. Fry for a minute Turn off the flame. keep it a side for cooling. After cooling add red chilli powder, salt, cumin seeds,methi seeds powder. mix well. Add cooked amla and 4 to 5 lemons juice. mix well and preserve in dry jar.

Amla pickle ready to serve.

Broad Beans curry or Chikkudukaya curry

Broad beans  : 400 gms
Onion  : 2 big size
Green chilli :  3 or optional
Sesame seeds : 1 table spoon
Salt to taste
 Turmeric : A pinch
Coriander Powder :  1/4 teaspoon
Jaggery : 1 table spoon or optional
Milk  :  1/2 cup
Water : 1/2 cup

For popu :

Vegetable oil : 1 table spoon
Mustard seeds and cumin seeds, curry leaves and cilantro : each few

Preparation :

1.Cut onion and green chilli in to small pieces

2 . Roast sesame seeds and grind in to fine powder.

3. Wash the broad beans. Remove the ends and string them, just pluck the end of a bean with your hand and then pull down word, if a thick thread comes away, so do the same on the other side. Cut or pluck them in to small pieces.

4 . In a wide bowl or kadai, heat oil. Add cumin seeds, mustard seeds and curry leaves, cilantro and toast  the popu. Add ginger garlic, urad dal and fry for few seconds, add green chilli pieces, onion. Mix well and fry the pieces until they are turn light golden colour. Add broad beans, turmeric, fry for a minute. Add milk and water, close with lid  to cook in medium flame until broad beans to become soft, add salt and sesame seeds powder.Mix well, to cook for 2 minutes. Turn off the heat. It gives very taste for chapathi, puri and javari roti.

Sorakaya payasam or Dudhi sweet

Sorakaya : 1 medium size
Water ;
 Rice : 50 gms
Sugar : 200 gms or optional
Milk : 1/2 liter
Cardamom : (yalakulu ) : 4 to 5 Grind in to smooth powder
Cashew nuts and raisins : To garnish
Dudhi : peal and shred the dudhi (sorakaya)
Preparation :

1. Take rice in a bowl washed them and soaked up to one hour, remove the water and grind in to smooth powder. Keep it aside.

2. Take shredded dudhi (sorakaya thurumu)  in a bowl add 1 table spoon ghee and fry   up to 2 to 3 minutes. Add some water to dip up to shredded dudhi and cook in to medium flame shredded thrum up to tender.Add milk, soaked rice flour and sugar stir well to become soft.

Take dudhi sweet in a serving bowl and decorate with cashew nuts and raisin.

Curd fruits rice or Yogurt rice with fruits

Rice : 1 cup
Yogurt : 2 to 3 cups
Salt to taste
Fruits : Pomegranate (Danimma), grapes,  finally chopped and pealed orange pieces each one cup (It will give a good taste for the rice).
Popu :

Vegetable oil or ghee : 1 table spoon
Green chilli : 1
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Cashew nuts : 1/4 cup or optional
Cilantro : to garnish

Preparation :

1. Cook rice with 2 1/2 cups of water, Keep it aside for cooling.
2. All the fruits cut in to Small pieces. Remove the seeds to pomegranate and mix all the fruits
3. Heat ghee or oil in a popu pan. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add green chilli, curry leaves and fry for a minute, add cashew nuts and fry for few seconds. Turn off the flame.
4.Take cooked rice in a bowl add salt, all fruits, above popu mix and yogurt (If needed add some milk it gives taste to yogurt rice. Mix well. Garnish with cilantro.

Yogurt rice ready to serve.

Sooji upma

Sooji (Bombay ravva ) : 2 cups
Onion : 1 cup
Green chilli : 3 or optional
Mixed vegetables : 2 cups. (carrot, tomato, potato, green peas) Or frozen vegetables to your taste. vegetables are optional. It taste good even with out vegetables.
Urad dal : 1 teaspoon
 Ginger garlic paste : 1 teaspoon
Curry leaves : few
Vegetable oil : 2 table spoons
Ghee : 1 teaspoon
Mustard seeds, Cumin seeds : each 1/4 teaspoon
Cashew-nuts, Cilantro : To garnish

Preparation :

1. Heat 1 table spoon oil and fry ravva on a moderate heat. Stirring constantly they turn light brown color.

2. Heat oil in a vessel or kadai. When the oil is hot, add mustard seeds, cumin seeds. Once they pop add urad dal and curry leaves and fry for a minute. Add ginger garlic, green chilli, onions and fry under l flame until the onions turn light golden color.

3 . Add vegetables and cook in simmer until the vegetables are tender, add  7 to 8 cups of wat
 er and salt. Mix well and close with lid. Bring the water to a boil on high heat. When the water starts boiling, reduce the heat and pour roasted ravva slowly stirring constantly with a spoon.

4 . Cook the upma till the water is absorbed and upma becomes soft and smooth.  Add  1 teaspoon ghee. Turn off the heat.

Garnish with cashew nuts and cilantro. Serve with peanut chutney or dalia powder or tomato pickle.

Mango pickle or Mamidikaya nilva chutney (Preserved mango pickle)

 

Red chilli powder : 1/2 kg. ( 500  grams ) (preferably three mangoes chilli powder )
Salt : 1 kg ( approxmate  800 gms to 1 kg )
Ginger : 1/2  kg ( pealed dry ginger )
Garlic : 1/2 kg ( Pealed )
cumin seeds : 25 gms
fennu greek seeds ( Methi seeds ) : 25 gms
Mustard seeds : 50 gms
Turmeric powder : 2 tsp
Ground nut oil ( palli nune ) : 1 kg
Mango pieces : 3 to 3 1/2 kgs ( cut in to medium size pieces )

 For popu :

Cumin seeds : 50 gms
Mustard seeds : 50  gms

Preparation :

1. Take dry ginger, garlic in a jar and grind in to smooth paste.
2. Roast cumin seeds, methi seeds. Keep it a side for cooling. After cooling grind in to smooth powder.    3.  Mustard seeds grind in to smooth powder.
4. Heat oil in a deep bottomed kadai, when the oil is hot add cumin seeds, mustard seeds ( cumin seeds, mustard seeds each 50 gms for popu ). Let it to crackle. Turn off the flame. Keep it a side for cooling.
5. Take ginger garlic paste,red chilli powder, salt , turmeric powder,Fennu greek powder, cumin seeds powder, mustard seeds powder (optional) in a dry big bowl and mix well, add popu oil, mix well. Then add  some mango pieces  ( mango pieces add 4 to 5 times). Mix well. Then add some mango pieces. mix properly.Keep it aside.  Then mango pieces marinated with chilli powder and salt. After two days mix well with a dry spoon or hand.

Mango pickle is ready to serve. This is very good and tasty pickle .

Aratikaya curry ( Planten curry )

Aratikayalu ( Plantens ) : 2( Peal and cut in to medium size pieces )
Onion : 3 Medium size ( Cut onion into thin lengthy pieces )
Green chilli : 2 to 3 optional ( cut in to lengthy pieces )
Ginger garlic crushed paste : 1 tsp
Tamarind juice : 2 table spoons or optional( freshly prepared juice )
Coriander powder : 1/2 tsp
Jaggery : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Turmeric : Pinch of
Salt to taste
Vegetable oil : 2 table spoons
Red chilli : 3
Cumin seeds ; 1/4 tsp
Mustard seeds : 1/4 tsp
Curry leaves : few
Cilantro : few

Preparation :

1. Peal the outer skin of aratikaya and cut in to medium size pieces.

2. Boil  3 cups of water, add plantain piece, 1/2 tsp salt , 1/4 tsp turmeric and cook for three minutes. Remove the water. Keep it aside.

3. Heat oil in a wide bowl. The oil is hot add mustard seeds, cumin seeds and let it to crackle. Add  Broken red chilli, chana dal, urad dal, curry leaves and ginger garlic paste in the same order and fry for 30 seconds. Add onion, green chilli pieces and saute it till it turns light golden brown color. Add plantain pieces and fry for two minutes. cover with lid  and cook in simmer about until they become tender (add some water if needed ), add tamarind juice, salt, coriander powder and jaggery. stir it well and cook in simmer about 5 to six minutes. Turn off the heat. Garnish with cilantro. 

Serve with rice, chapati, puri and javari roti.

Sesame seeds laddu or (Nuvvula vundalu)

Sesame seeds : 1 cup
Jaggery :  1 cup
Water : 3 /4 cup
Poppy seeds : 1 tsp

Preparation :

 1. Roast sesame seeds on medium flame until they turn to splutter , remove from the kadai.

 2. Take in a wide bowl add water and jaggery, put on the medium flame. Stir the syrup till it becomes to a sticky state. If you take one drop of the syrup in water, it must become close. Then add the sesame seeds and poppy seeds to the syrup, stir it well and take out the pan from the stove and make rounds. (While making the balls palm touch with cool water).

Nuvvula vundalu keep it aside for cooling.

It is very easy to make and take very less time to prepare.

Ridge gourd (Beerakaya) chutny

Ridge gourds : 2 (freshly looking Beerakayalu)
Onion : 1 medium size
Green chilli : 2 or 3 (optional)
Garlic flacks :  (3  pieces ) crushed paste.
Sesame seeds ; 1 tablespoon
Turmeric ;A pinch
Salt to taste
For popu:
Vegetable oil : 2 table spoons
Red chilli : 2
Cumin seeds and mustard seeds : each 1/4 spoon
Curry leaves : 6
Coriander leaves : for garnished

preparation:

1.Take a medium size kadai  on low flame , add 1 tsp oil , add green chilli ,a pinch of salt ,fry  for a minute and remove from the kadai, put ridge gourd pieces  in to the kadai, stir it for a minute , add 1/2 cup of water or required ,cover the kadai with lid ,and cook it simmer until the ridge guard pieces are tender. Turn off the heat.  Keep it aside for cooling .

2. Roast sesame seeds.

3. Grind sesame seeds,  add green chilli ,garlic flakes,salt and turmeric ,grind in to  make smooth powder , add Ridge gourd pieces to the above mix and grind to coarse. ( one or two rounds will be sufficient. Add popu.

4. Heat oil in a popu pan , add red chilli ,cumin seeds and mustard seeds , toast the popu , then add curry leaves fry for few seconds. Turn off the heat .Add popu to the above mix . Garnish with coriander leaves.

5. Serve with hot rice or chapati.

Peanuts basen pakody

Peanuts : 1 cup
Salt to taste or one pinch
Red chilli powder : 2 pinch
Ginger garlic paste : A pinch
Gram flour : 1  to 2 table spoons (Approximate )
Vegetable oil : For frying

Preparation :

1. Soak peanuts in the hot water up to 30 minutes Remove the water.  Add salt, red chilli powder, ginger garlic paste and gram flour (beson pindy or senaga pindy). Mix well.

2. Heat oil in a kadai, or vessel and when the oil is hot drop the beson balls slowly in to the kadai. Fry until it turns light golden color.

3. Remove and keep them on paper towel to get the extra oil drained out. Let them cool for few minutes to become crispy.

It is very tasty snack. It is very good snack for children.