INSTANT POHA-CURD RICE

INGREDIENTS

1. Thick poha-1 cup
2. cud-2 cups
3. sour cream-1 tbs
4. salt-to taste
5. chopped cilanto-2 tbs
6. chopped mint-2 tbs
7. ghee-1 ts
8. oil-2 ts
9. cumin and mustard-1 ts
10. curry leaves-5
11. dry chilis-2
12. green chilis chopped-2 ts
13. crushed black pepper-1/2 ts
14. urad and chanadal-1 ts each

METHOD

ANDHRE RUCHULU

1. wash poha in running water, strain and set a side
2. heat ghee and oil and add seeds,dals,curry leaves,chilis,cilantro,mint,pepper and fry till golden brown 
3. in a mixing bowl add wet poha,curd, cream,salt,and seasoning, then mix well and serve immediately
4. it taste like regular curd rice....but very easy to prepare in less time

MOONGDAL RASAM

INGREDIENTS

1. Moong dal -1 cup
2. onion choeed-3 tbs
3. cilantro chopped-2 tbs
4. lemon juice-2 teaspoons
5. chopped green chilis-3
6. oil-2 ts
7. cumin and mustard-1 ts
8. curry leaves- few
9. drychilis-2
10. sun dried chilis-2
11. garlic chopped -2 ts
12. Salt-to taste
13. turmeric-1/8th ts

METHOD:

andhra ruchulu

1. Boil moongdal,turmeric,onion with some water in a pressure cooker till it gets soft
2. heat oil in a pan add seeds,curry leaves,garlic and all chili's,fry till done to golden brown
3. Transfer to dal mixture and bring to boil
4. Finally add lemon juice,cilantro and salt
5. Serve with white rice

CABBAGE MOONGDAL PORIYAL

INGREDIENTS:

1. Finely chopped cabbage -2 cups
2. Finely chopped onion-3 tbs
3. Half boiled moong dal-2 ts
4. Dry coconut powder-2 tbs
5. Chopped green chilis-2 tbs
6. Finely chopped cilantro-2 tbs
7. Oil-1 tbs
8. Cumin and mustard seeds-1/2 teaspoon each
9. Urad and chanadal- 1tbs
10. Curry leaves-5
11. Dry red chilis-2 
12. Ginger garlic paste-1 ts
13. Salt-to taste
14. turmeric-1/8th ts

METHOD:

Andhra Ruchulu

1. Heat oil in a pan add seeds and dals,now add chilis and dry chilis then fry well
2. Now add onion and ginger garlic paste and fry well
3. Now add boiled moong dal and cabbage and cook till soft
4. now add all powders,mix and serve
5. garnish with cilantro
6. can be served with chapathi or rice

MOONGDAL-ALMOND PAYASAM( SRI KRISHNA JANMASTAMI-2016 PRASADAM)

INGREDIENTS:

1. Moongdal -1/2 cup
2. Sugar-1/2 or 3/4th cup
3. Almonds-6
4. Cardamom pods-2
5. Ghee-1 tbs
6. Milk-2 cups
7. Butter-1/2 teaspoon
8. Poppy seeds-1 teaspoon

PREPARATIONS:

Andhra Ruchulu

ANDHRA RUCHULU

ANDHRA RUCHULU

1. Roast moongdal with butter in a pressure cooker,add 1 cup milk and some water and boil till soft

METHOD:

1. Boil milk and moongdal like paste consistency
2. Grind sugar ,almond and ilachi to fine powder
3. Add to the moong dal mix,remaining 1 cup milk and cook until payasam thickens
4. Garnish with poppy seeds and almonds
5. Serve hot

CAULIFLOWER FRY

INGREDIENTS:

1. Cauliflowers florets/crowns- 2 cups
2. Onions Chopped-1/2 cup
3. Cilantro/coriander leaves- 2 tbs
4. Tomato chopped-2 tbs
5. Oil-1 tbs
6. Cumin and mustard-1 teaspoon
7. Curry leaves-4
8. Ginger-garlic paste-1 ts
9. Red chili powder-1 ts
10. Rasam powder-1 ts
11. Turmeric-1/4th ts
12. Garam masala-1/4 th ts
13. Salt -to taste

METHOD:

1. Heat oil in a pan and add the seeds,when it splutter at curry leaves,onion and ginger garlic paste.
2. Fry for few minutes and add the cauliflower pieces and tomato pieces
3. lightly cook until crisp(don't cook too soft)
4. Add all the powders and mix well
5. Cook for 2 minutes,garnish with cilantro and serve hot with white rice

MOONGDAL CABBAGE VADA

TELUGU-pesarapappu-cabbage vadalu, TAMIL-pasiparuppu cabbage vadai

INGREDIENTS:

1. Moong dal soaked and grinded paste-2cups
2. Rice flour-1/2 cup
3. Cornflour-2 ts
4. finely chopped onion-1/2 cup
5. finely chopped cabbage-1/2 cup
6. Finely chopped cilanto/coriander leaf/kothimeeru-1/4 th cup
7. Finely chopped mint-2 tbs
8. Finely chopped curry leves-10
9. Green chili paste-2 ts
10. Ginger garlic paste-1 ts
11. Turmeric-1/4th ts
12. Salt- to taste
13. Fennel seeds/saunf/sompu-1ts
14. Caram seeds/ajwain/vamu-1 ts
15. oil-for Deep frying

PREPARATIONS:

1. soak dal for 1 hour in water ,strain the dal
2. To this add green chili paste,salt and blend to fine paste

METHOD:

1. Combine all ingredients in the bowl
2. wet your hands and take a table spoon of mixture in hand then press like vada
3. Slowly drop the vada in oil and deep fry
4. Repeat the same process and deep fry in batches
5. fry till golden brown
6. Serve hot with ketchup

NOTE:

1. If you feel the batter is loose,add some rice flour and corn flour
2. these vada's are light compared to vada made with chik pea flour....stomach feels light
3. Person's who are having digestion problem can eat this vada....these are easily digestible

PEBLANO PEPPER CURRY

INGREDIENTS:

1. Peblano peppers chopped-1 cup
2. Onion finely chopped-1/2 cup
3. Red chili powder-1 teaspoon
4. Salt-to taste
5. Roasted peanut/groundnut powder-2 tbs
6. Roasted sesame seed powder/til powder/nuvvula podi-2 tbs
7. Turmeric-1/4th ts
8. Oil-1 tbs
9. Cumin and mustard seeds-1 ts 
10. Curry leaves-few

METHOD:

andhre ruchulu

1. Heat oil in a wok and add seeds and curry leaves fry for few seconds
2. Add the onion and peblano pepper pieces
3. Close lid and cook till the pepper turns medium soft
4. Finally add all the powders and mix well
5. Serve hot with white rice

This is so simple to make and also tastes good....You can also make capsicum curry  with the same recipe

BREAD RASMALAI

INGREDIENTS:

1. White bread-1 pack
2. almonds-20
3. Pistachios-10
4. Cardamom or ilaichi powder-2 pods
5. Condensed milk-2 cans of 14oz each
6. Saffron strands-2 pinches
7. Whole milk-1 gallon(approximately4 1/2 litres)
8. Corn starch-1 tbs

PREPARAIONS

SRINITHYA-ANDHRA RUCHULU

MAKING PANEER(you can also use store bought paneer to save time)

1. Boil 3 litres of milk,curlde it by adding little vinegar or lemon juice,strain in a muslin cloth and run knot it
2. Place in running water so that all the lemon flavour goes out
3. Now place a heavy weight on the paneer muslin cloth ...so that excess water goes and the paneer remains

RABDI PREPARATION:

1. Boil remaining milk and set a side
2. in a mixer jar blend almonds blanched,3 bread slices,cardamom pod,condensed milk and blend to fine paste
3. now boil milk and add the blended paste,if you want more thick you can add diluted corn starch paste(this is optional)
4. Please check sweet....we added condensed milk  in rabdi and also filling.....if you need more sugar you can add
5. Mix well and cook until  milk thickens and set a side

BREAD FILLING PREPARATION

1. Now take this paneer and blend with condensed milk,1 cardamom pod and some saffron strands and blend to fine paste
2. Remove brown edges from the bread pieces and set a side

BREAD STUFFING PREPARATION

1. Dip bread in milk and immediately take 0ut,now add the filling and stuff like oval balls
2. Repeat the same process for remaining balls

ARRANGEMENT

1. Take a square bowl and place all the bread stuffed balls
2. pour the rabdi mix on the bread stuffed balls
3. Garnish with blended pistachios and saffron and refregirate for an hour
4. Serve chilled

NOTE:After refrigerating the rabdi thickens more .....make sure while making rabdi it should be pouring consistency

MUSHROOM TOMATO KURMA

INGREDENTS:

1. Mushrooms-1 pack
2. Tomato puree-1 cup(3 tomatoes washed and blanched)
3. Chopped onion-1/2 cup
4. Cilantro/coriander leaves-2 tbs
5. Butter-1/2 tea spoon
6. Oil-1 teaspoon
7. green chili's slitted-2
8. curry leaves-4
9. salt-to taste
10. red chili powder-1 teaspoon
11. Garam masala powder-1 teaspoon
12. turmeric-1/4th teaspoons

Srinithya-Andhra ruchulu

PREPARATIONS:

1. Clean mushrooms ,chop and set a side
2. blanch 3 tomatoes and blend to puree and set a side

METHOD:

1. Heat butter and oil in a pan add green chili's and chopped onion and saute till onion turns golden brown
2. Now add ginger garlic paste and fry for few seconds
3. add mushrooms and cook till done
4. Add tomato puree and all the spice powders and salt
5. Add little water and cook till oil floats on the surface of the curry and garnish with cilantro

This curry goes well with paratha,pulka and also with rice. Curry should be semi gravy

GANGAVAYULA AAKU KURA PAPPU/PURSLANE LEAF DAL

INGREDIENTS:

1. Purslane leaves/gangavayula aaku-1/2 cup leaves
2. Diced onion-2 tbs
3. Raw mango/kachi mamaidikaya chopped-5 to 6 pieces blended to paste
4. Green chili paste-1 teaspoon
5. Turdal/kandipappu-1 small teaglass size
6. Turmeric-1/4th teaspoon
7. oil-2 tbs
8. Cumin and mustard seeds-1/2 ts each
9. Hing-pinch
10. Salt-to taste
11. Curry leaves- few
12. Dry red chilis-2

srinithya-andhra ruchulu

METHOD:

1. In a pressure cooker pan add dal,leaves,onion,chili paste,mango ,turmeric and few drops of oil,required amount of water

2.Close lid and put the whistle and cook until done

wait until pressure is gone

3.now open lid and add salt and mix the dal...check the consistency of dal

If it is too thick add little water and mix well

4.Now dal is ready

5.in a kadai heat oiland add the seeds...when they pop add chilis,curry leaves,hing and fry well

mix this seasoning to dal and serve with rice or jowari roti

NOTE:Always add the ingredients based on their taste...check sourness and spice and add according to your taste

because it depends upon the variety of chilis and mangoes we use for cooking

GONGURA PACHADI/SORREL LEAF CHUTNEY/AMBATI PICKLE

INGREDIENTS:

1. Sorrel leaves/gongura leaves-2 cups (Tightly packed)
2. Garlic pods/vellulli rekulu-2 medium
3. Roasted methi powder-1/4th ts
4. Roasted cumin powder-1/2ts
5. Dry red chilis/endu mirupakayalu-6 to 8
6. Turmeric-1/8th ts
7. salt-to taste
8. Oil-4 tbs
9. Urad and chanadal-1 ts each
10. cumin and mustard seeds-1/2 ts each

PREPARATIONS:

1.   wash gongura leaves in water and remove sand
2. Fry in 2 teaspoons of oil and cook until turns dark and thick paste consistency and avoid burning
3. Roast Red chilis in a teaspoon of oil and set a side

method:

ANDHRARUCHULU-GONGURA PACHADI

ANDHRARUCHULU-GONGURA PACHADI

ANDHRA RUCHULU-GONGURA PACHADI

1. Heat remaining oil and add the seasoning mix and fry till dals turn to golden brown,add hing and set a side

Now combine seasoning,gongura leaf paste and jeeamethi powder and mix well

1. In a mixijar combine garlic,salt,dry chilis and blend to fine powder
2. Add the gongura mix  to the dry chili powder and mix every thing together....then blend till coarse consistency
3. Yummy Gongura pickle is ready to serve with steamed rice/chapathi/jowar roti with sliced shallots(erra ullipayalu)

CUCUMBER LETTUCE SALAD

INGREDIENTS:

1. Cucumber peeled and diced-1 cup
2. Lettuce finely chopped-1 cup
3. Red onion chopped -1/2 cup
4. Finely chopped tomatoes-2 table spoons
5. Finely chopped cilantro-2 tbs

DRESSING:

1. Olive oil-1/2 ts
2. Pepper powder-1/4thts
3. Salt-to taste
4. Minced or finely chopped garlic-1/8th teaspoon
5. Finely chopped cilantro-1/2 ts
6. Lemon juice-2 ts

Combine all the ingredients in a bowl and set a side

CUCUMBER-LETTUCE SALAD

ANDHRAN RUCHULU

METHOD TO MAKE SALAD:

1. In a bowl combine all the raw veggies
2. Add the dressing mix slowly
3. Mix and serve immediately
4. Thos is avery healthy and tasty salad...you can compensate with a meal to reduce calories