Kobbari Perugu Pachadi tastes delicious with upma,we often see this combination served for break fast in weddings.Last weekend, we wanted to have something light for dinner so prepared mixed veggie upma with this pachadi.I called up athamma and she shared this delicious recipe.It tasted heavenly.
This recipe serves 2-3 people.Preparation time 10 min.
Fresh/Frozen Coconut - 2tsp(Add according to taste)
Yogurt/Curd - 2 Cups
Tomato - 1/2 small
Curry Leaves - 2-3
Mustard seeds - 1/4 tsp
Onion - 1/2 small
Cumin Seeds/Jeera - 1/4 tsp
Cilantro - to garnish
Oil - 1tsp
Putnala/Dalia/Bhuna channa powder - 1tsp(Optional)
Green Chillies - 2
Red chili powder - 1/4 tsp(optional,depending on your taste)
Salt - to taste
1.Wash and chop the tomato,onion,curry leaves,cilantro,green chillies.Keep them aside.
2.Heat oil in a pan add mustard seeds,cumin seeds ,once they start spluttering add curry leaves,onion ,green chillies after 2 min ,add coconut powder and saute it for 3-5 min on mediumflame until the raw smell disappears.
3.Add chopped tomatoes and cook for a min or 2 add salt and red chili powder(optional).Switch off the heat.
4.Beat the yogurt ,add this fried coconut mixture,putnala/dalia podi/powder and mix it check for the seasoning add if anything is required.
Serve it with any masala rice/roti/upma.

Garela pulusu is a telangana dish,its Moong Dal vada cooked with tamarind.Very easy and lot different in taste.In this preparation apart from vada's you can add all kinds of veggies like brinjal, chikudukaya ,bendakaya, sorakaya & small onions too if you like the sweet taste.My sister loves this dish , when we visited my pedamma's(mom's sister) place she always used to prepare this delicious pulusu for us.

For Vada's:                                                      
Moog Dal - 1 Cup(Washed & Soaked)
Spring onions - 1/4 cup(finely chopped)
Cilantro - 1/4 cup(finely chopped)
Salt - to taste
Green chillies - 2(according to taste)
Cumin seeds - 1/4 tsp
Curry leaves - 4(finely chopped)
For Pulusu:
Tamarind - lemon sized ball(according to the quantity & taste)
Cumin - 1/4tsp
Mustard seeds - 1/4 tsp
Methi powder - a pinch
Turmeric - A pinch
Onion - 1 medium
Curry leaves - 3
cilantro,spring onions - 1tsp
Red Chili powder - 1 tsp(according to taste)
Salt - to taste
Peanut Powder - 1 tsp(optional)
Coriander Powder - 1/2 tsp
Sesame seeds powder - 3/4 tsp(optional)
Garlic - 3-4 cloves
For Vada's/Garelu:
For vadas,grind the moong dal coarsely with 1 garlic clove,salt,cumin seeds,green chillies .Add chopped spring onions,curry leaves,cilantro ,mix it well & keep it aside.Heat oil in a pan and once the oil is hot take little batter ,press it in between your fingers and with the help of thumb try to make small hole in the middle and drop in the oil.Fry for 5-8 min until its fully cooked .
For pulusu:
1.Soak tamarind in hot water or if you are in a hurry here is a tip .Add water & tamarind in a microwave safe bowl and microwave it for 1 min to extract the pulp easily.
2.Cut onions lengthwise,spring onion,cilantro and keep them aside.
3.Heat oil in a deep saute pan or vessel ,add jeera,mustard seeds,onion ,chopped garlic,curry leaves .Cook them until the onions are soft , I like the onion taste in pulusu so I don't fry them till they are brown .Add turmeric ,mix it.
4.Add salt , red chili powder saute it for 5 min.Mean while extract the tamarind pulp and keep it aside.
5.Add methi powder,peanut powder(adding peanut powder gives a nice flavor),sesame powder,coriander powder and mix everything , open cook for 5 min .
6.Add the tamarind pulp to the pan and add 2 cups of water.Allow it to boil for 10 min check the seasoning add if anything is required.If you want your pulusu to be watery then add little more water if required , add chopped cilantro,garelu/vadas,boil it for 15 min.
7.Pulusu is ready to serve , Pulusu goes really well with pappu with a touch of ghee yummy, my favorite combination. 

Lamb Curry

Wooo one of my favorite, simple yet delicious Lamb curry .I got this recipe from my sister ,she prepares amazing food .Most of my recipes revolve around my sis,mom,athamma n grand mom's authentic cooking.Would love to thank my sister(akka) for sharing this recipe with me.
This recipe serves 3.Cooking time 40 min.
Lamb - 1lb
Onion - 1 big
Green Chili - 1(Add according to taste)
Salt to taste
Cilantro - 1/4 cup
Ginger Garlic Paste - 2tsp
Meat masala - 1tsp
Red Chili powder - 1tsp
Clove - 1
Cardamom/Elaichi - 1
Cinnamon - 1/4 stick
Curd - 1/2 cup
Oil - 3tsp
Tomato - 1/2 small
Turmeric - a pinch
1.Wash and pressure cook lamb with curd ,red chili powder,salt,meat masala,1 tsp ginger garlic paste.Make sure not to over cook the lamb.
2.Mean while chop the onions(very thin) ,green chillies,cilantro,tomato.Keep them aside.
3.Heat oil in a pan , add raw garam masala(clove,cardamom,cinnamon stick) and saute them for min.Add green chiilies,onions and fry the onions until they are golden brown.Add ginger garlic paste ,saute until the raw smell disappears.
4.Add turmeric,chopped tomato and cook it until the tomatoes are completely cooked.Add red chili powder,salt,meat masala powder,mix and cook for a min .Now its time to add pressure cooked lamb and cook it for 5-8 min.Add water if you need more gravy.Check out the seasoning add if anything is required,add cilantro and switch off the heat.
Serve it hot lamb curry with any Indian bread/rice.
Note:Instead of pressure cooking and then cooking in a pan you can do all in one shot.Once I had a bad experience with oil b/c lamb by itself oozes out oil so add little oil.

Simple,quick,easy to prepare and great tasting dish.I love the tangy taste .You can actually play around with this veggie and believe me you can't go wrong.You can prepare tomato curry in many different ways.Today I've tried Methi tomato ,all it needs is extra touch of garlic,garam masala gives it great flavor. 

Tomato is a good source of calcium and iron. It also contains some amounts of phosphorus, sulfur and potassium.
Vitamin Content: Tomato is rich in vitamin C and contains some vitamin B and vitamin A. The vitamin C content increases as the vegetable ripens.
Health Benefits of Tomato: The nutritional value of tomato makes it good for weight loss, obesity, eye disorders, night blindness, urinary tract infection, liver disorders, jaundice, indigestion, morning sickness, constipation, diarrhea, intestinal disorders, and diabetes. It also helps in cleansing the body of toxic compounds.
Tomatoes - 3-4 medium
Onion - 1 big
Garlic - 4 cloves
Methi Leaves - 1 cup
Coriander powder - 1/4 tsp
Red chili powder - 3/4 tsp(add according to taste)
Salt - to taste
Green Chillies - 2(Add according to taste)
Cilantro/Coriander leaves - 1/4 cup
Garam masala - 1/4 tsp(optional)
Spring Onions - 1/4 cup
Cumin Seeds/Jeera - 1/4 tsp
1.Wash and dice the tomatoes,onions.Chop green chillies,garlic,methi,spring onions,cilantro and keep them aside.
2.Heat oil in a pan.Add cumin seeds and once they start spluttering add green chillies,onions and saute them .Once the onions are 50% cooked add ginger garlic paste,add turmeric after the raw smell of g-g paste disappears.
3.Add chopped methi leaves,spring onion and cook for 5 min on medium flame ,add tomatoes and saute them for 2 min.Add salt and red chili powder,garlic mix it and cook it covered for 8-10 min on medium flame.Mix it occasionally(methi leaves a bitter taste if it burns).
4.Add garam masala(its optional,I didn't use it).Check the seasoning add if anything is required and add cilantro and cook it according to your taste(based on the consistency).Switch off the heat .

Serve with roti/rice.

Pachi Pulusu is an authentic South Indian dish.It is very easy to prepare and tastes delicious with mudda pappu/dal,pulgam or any curry.As the name says its raw tamarind pulp with tadka.

This recipe serves 2 people .Preparation time 5-8min.
Tamarind - Small lemon sized ball(add according to taste & quantity)
Onion - 1/2 finely chopped(add according to taste)
Green Chillies - 3-4(add according to taste)
Salt  -to taste
Curry Laves - 3-4
Sesame seeds/Nuvvula powder - 1 tsp
Coriander powder - 1/4 tsp
Jeera/Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Garlic - 2 cloves(minced)
1.Soak the tamarind and extract the pulp ,add a little water if you think its too thick or tangy.Add salt,sesame seeds powder,coriander powder,onions mix it & keep it aside.
2.Take a pan and fry the green chillies for 3-4 mins until all sides are slightly roasted(the green color changes to grey).Now keep the green chillies aside and heat oil in the same pan ,add cumin seeds,mustard seeds once they start spluttering add minced garlic, curry leaves and turmeric .Mix it and switch off the stove once the raw smell of garlic disappears.
3.Add this tadka/tempering to the tamarind pulp and also crush the green chillies in the blender/pestle .Add crushed green chillies and check for seasoning . Add if anything is required if its tangy then you can add a little more sesame seeds powder.

Can be served with rice and any dry subzi.

Wanted to have some simple food today so thought of preparing Sorakaya/lauki/bottle gourd and found an interesting recipe from edivyaraj. blogspot bottle-gourd-skin-fry-sorakaya-pottu through google. I sometimes use the lauki skin to make pickle but this is very interesting.I used her idea of using up the lauki skin and prepared a new combination.It came out real tasty.

Lauki/Sorakaya - 1
Onion - 1/2 small
Spring Onion - 3 tsp
Channa dal - 6-7 tsp(washed and soaked)
Methi leaves - 1/2 cup
Cilantro - 4tsp(finely chopped)
Garlic - 3 cloves
Jeera/Cumin Seeds - 1/4 tsp
Curry Leaves - 2
Salt - to taste
Red Chili Powder - 1/4 tsp(Optional)
Coriander Powder - 1/4 tsp
Green Chillies - 2
1.Wash and peel the lauki/sorakaya and keep the skin aside.Now dice the sorakaya and keep the pulp and seeds aside.Chop the lauki skin and pulp into small pieces.
2.Soak channa dal for 1 hour,meanwhile chop the onions,spring onions,cilantro,garlic,curry leaves,methi and keep them aside.
3.Heat oil in a pan and add jeera seeds,once they start spluttering add green chillies,onion,curry leaves and saute it for few min until its 50% done.Add turmeric ,mix it .
4.Add methi leaves,spring onion,half chopped garlic and cook for 2 min on medium flame.Add chopped sorakaya skin and pulp and cook it for 2-3 min.Add channa dal and cook it covered for 5 min , add water as required to cook the channa dal.Add rest of the garlic and coriander powder ,mix and cook for 5 min.Add the cilantro and switch off the heat .

Serve with roti/rice.I served it with pachipulusu/raw tamarind pulp with tadka.
Sharing this recipe with the event hosted by Aipi & Priya.bookmarked-recipes-every-tuesday
Recipe source  bottle-gourd-skin-fry-sorakaya-pottu

Chicken Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani. Hyderabadi Biryani, made of Chicken or Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form.

There are two basic types of Biryani, namely: Katchi (raw) Biryani, and Pakki (cooked) Biryani. Today I've tried Pakki Biryani.Here is the recipe.
Serves 2-3 people , cooking time 1 hr 15 min.
Chicken - 1 Pound
Basmathi Rice - 2 Cups
Salt - To taste
Bay Leaves - 2
Cardamom/Elaichi - 1
Cinnamon Stick - 1 Inch
Clove - 2
Caraway Seeds(shahi jeera) - 1/4 tsp
Ginger Garlic Paste - 3 tsp
Red Chili Powder - 1 tsp(add according to taste)
Yogurt - 1cup
Oil - 2-3 tsp
Color - Optional
Mint Leaves - 1/2 Cup
Coriander/Cilantro - 1/2 Cup
Biryani masala -2 tsp(Shan bombay biryani)optional
Garam Masala - 1tsp(Optional)
Mace/Javitri - a small piece (optional)
Onion - 1 small(diced)
Green Chili - 1(add according to taste)
To Marinate:
Clean and mix the chicken with red chili powder,salt,ginger garlic paste,curd,1 tsp finely chopped cilantro,1 tsp finely chopped mint,biryani mix,1tsp lime juice.Marinate it overnight if possible or at least for an hour.
For Rice:
Soak rice for 30 min.Boil water with salt,1/2 tsp lime juice,3-4 drops of oil(you can add raw spices like cloves,cardamom,shahi jeera but this is optional) and add rice to it once the water starts boiling(check the salt add if its required) and cook the rice until its 80% done.Strain the rice and spread it in a wide plate .
Chicken:Heat oil in a wide pan ,add cloves,cardamom,caraway seeds,onions,green chillies and cook until the onions are 60% cooked.Add ginger garlic paste and saute until the raw smell disappears.Add marinated chicken and mix it ,cook it for 5-8 min on medium flame and add curd ,cook it for 5 min on medium high.Check for the seasoning add red chili powder,salt,garam masala or biryani masala as required according to taste.
For Biryani:

In the same pan leave the chicken as bottom layer and add mint,coriander leaves.Add rice as the top layer ,if you are making more in quantity you can repeat the layers until chicken ,rice are completed and add color(optional),fried onions(optional).Cover the pan with a kitchen towel and place the lid on top of that.Cook it on low flame for 30 min.
Oven Method:
In a greased baking pan, Add this gravy at the bottom, add 60% cooked rice, some food color.Cover the pan with aluminum foil and cook for 30-35 min at 350 F.
Remove from Oven and mix well.
 Serve hot with raita or any gravy of your choice.I've served it with chicken sherva.
What makes a good Biryani?
Everyone has their own little list. My list is simple :
1. Aroma. It must have both sweet fragrance and herbal warm aroma.
2. It should be savory, but not spicy.
3. Finally, the rice should not be soggy.

Palak Paneer

Palak Paneer is a traditional North Indian delicacy.This is a vegetarian based curry cooked in onion-spinach gravy which has a rich creamy texture with a touch of Indian spices.Its very nutritious.

Nutritional facts of paneer:
1: Paneer is a good source of calcium, which in later years helps prevent osteoporosis. Cheese provides 25% of the calcium in the food supply.
2: Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
3: Paneer is a good source of protein and it reduces cancer risk.
4: According to Ayurveda Paneer is health food and it can prevent stomach disorders
5: It is supposed to help in lower, back and joint pain.Reduces risks of Heart attack
Nutritional Values of palakura/spinach .
This recipe serves 2.Cooking time :30-40min
Spinach/Palak - 1 Packet
Paneer - 10- 12 cubes(Nayak Paneer)
Onion - 1 small
Green Chillies - 2
Ginger Garlic Paste - 1 Tsp
Garlic - 2 cloves
Oil - 2 Tbsp
Coriander powder - 1/4 tsp
Cream/Milk - 2-3 tsp
Salt - To taste
Red Chili Powder - 1/2 tsp
Garam Masala - 1/4 tsp(optional)
Aamchur Powder - 1/4 tsp (optional)
1.Wash and pressure cook spinach without any water on medium flame for 2 whistles.
2.Cool the spinach and make a puree of spinach and keep it aside.
3.Heat 1tsp oil in a pan and shallow fry paneer for 3-4 min until all sides of the cube are golden brown.In the same pan add onion,green chillies and fry until the onions are transparent ,add ginger garlic paste,turmeric and mix it.Add salt,red chili powder,coriander powder,aamchur powder and mix it .Add palak/spinach puree and cook it for 10-12 min on medium flame .Check for the seasoning and add if anything is required,add cream/milk and cook it to the required consistency.Add paneer cook for 2-3 min and switch off the stove.
Serve hot with Rice/Roti.
Note:While pressure cooking spinach there is no need to add water.You can also boil it in water instead of pressure cooking.Spinach leaves some water while cooking ,you can use that water for the gravy.
You can add tomato to this dish,optional.


Mom prepares all these delicious snacks,for festivals and during summer vaccation Ammama(grand mom) used to prepare all these savoy's for all of us.All mom's and grand mom's have so much patience to do all these snacks and pickles ,these days its so convenient that you get everything in stores.But I prefer home made,this hardly takes any time.Can be enjoyed with tea or as evening snack.Here is my mom's recipe.

This recipe makes 20-30 muruku's and preparation time 40 min.

Rice Flour - 4 cups
All Purpose Flour/Maida - 1/2 cup
Sesame seeds - 1/4 cup
Cumin Seeds - 4 tsp
Red Chili Powder - 1tsp(Add according to taste)
Ajwain seeds/carom seeds - 1/2 tsp(Add according to taste)
Salt - To taste
Butter - 1/4 stick(unsalted butter)
Oil - to fry
Onion  - 1/2 small(optional)
1.In a wide bowl add rice flour,maida,sesame seeds,cumin seeds,red chili powder,ajwain seeds,salt,butter,ground onion paste and mix it so that the butter,onion gets well spread.
2.Add water and mix the flour ,it should be a little soft.Cover it and keep it aside.
3.Heat oil in a wide pan and while the oil is heating , spread a tissue or paper and start pressing muruku's with the help of muruku press.Drop in a small piece to check if the oil is ready .
4.Fry the muruku on medium flame until slight brown color,if you over fry them they become hard.Leave them on tissue for 5 min.
5.Repeat the process until all the dough is done.
These muruku's can be stored in an air tight jar and will be good for 15 days or even more.

Note:Mom says that if you make muruku's in circle they don't have enough space for the air to come out while frying and they may become hard.So you can make them in any shape.

Sharing this recipe with pongal-feast-event hosted by Kurinji.
Sharing this recipe with Aipi & Priya's bookmarked-recipes-every-tuesday-event event.

Corn/Maize Fry

Corn fry now this is a Jhat pat snack version.When you are hungry and want to munch on something light then this is the best.Best part is its healthy. Since heat rapidly converts the sugar in corn to starch, it is very important to choose corn that is displayed in a cool place. If shopping for corn in the supermarket, make sure it is refrigerated.

 Nutritional Values:
Corn as a good source of many nutrients including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese.
1.Corn for Cardiovascular Health:
Corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that corn supplies.
2.Supports Lung Health.
3.Maintain Your Memory with Thiamin (Vitamin B1):
Corn is a good source of thiamin, providing about one-quarter (24.0%) of the daily value for this nutrient in a single cup.
Cooking time :5-8 Minutes
Corn - 2 Cups (fresh/frozen)
Cumin Seeds - 1/4 Tsp
Turmeric Powder - A Pinch
Curry Leaves - 1-2 leaves(finely chopped)
Cilantro - 1tsp
Green Chili - 1
Salt - To Taste
Onion - 1/2 small
Spring Onion - 2 Tsp(optional,finely chopped)
Oil - 2 tsp
Garlic - 2 cloves
1.Chop onion,green chili,curry leaves,cilantro,spring onion.Heat oil in a pan,add cumin seeds .Once they start spluttering add onion,green chili,curry leaves,spring onion and cook for a min,add turmeric powder .
2.Take 2 cups of corn (if you are using frozen corn ,microwave them for a minute) and add it to the pan ,add salt and cook for 2 min closed.
3.Check for the seasoning add if anything is required and add finely chopped garlic cloves and open cook for 3min,garnish with cilantro and serve hot.

Note:Addition of curry leaves,spring onions,cilantro gives additional taste but these are optional .Garlic adds lot of flavor,but its optional.

Chicken is one of my all time favorite dish,love all varieties in chicken.When my sister was here for thanks giving she shared this recipe with me .According to the recipe you should make this with ground cilantro and green chillies.In my case it was unplanned,I marinate the chicken as soon as I get the bird from Indian store and freeze it.So my version is red but you can make it with green chillies for a different look.

Chicken - 1lb
Methi leaves - 1 cup
Green Chillies - 6
Cinnamon stick - 1/2 inch
Cardamom - 1
Clove - 1
Cilantro - 1 cup
Onion - 2 large
Mint - 5-6 leaves
Oil - 3tsp
Coconut powder - 1/4 tsp(Optional)
Salt - Add according to taste
Red Chili Powder - 1tsp
Ginger Garlic paste - 2tsp
Lime Juice -1/4 tsp
Turmeric Powder -1/4 tsp
Tomato - 1 Small(Optional)
To Marinate:

1.Wash the chicken and make sure there is no excess water.Add red chili powder,turmeric,lime juice,ginger garlic paste,salt,1tsp cilantro,mint mix properly and marinate for at least an hour.
For Curry:
1.Cut the onions,tomato,cilantro,mint,methi finely,slit open the green chillies vertically.
2.Heat oil in a pan and once the oil is hot add dry garam masala(clove,cinnamon,cardamom).After a min add green chillies,onion and fry until the onions are 60% cooked.
3.Add ginger garlic paste and cook until the raw smell disappears.Add turmeric,methi,cilantro and cook for 4-5 min on medium flame ,make sure to stir occasionally.
4.Add tomato,salt and cook for 5 min then add chicken,red chili powder(optional) and cook it on medium-high flame for 5min.Check the seasoning ,add if anything is required.Cover the chicken and cook in medium flame for 8 min.Add coconut powder and open cook it according to the your taste.If you like gravy then add little water and cook it.Switch off the heat.

Serve chicken hot with roti/rice.
Note:The timings I've mentioned for cooking in this recipe are just random(Andaz).Follow your own timings,just make sure not to burn the curry.

Wish all my friends and readers a very happy new year 2011!!!!
May all your dreams come true and fill your life with happiness & joy!!!
New year celebrations @ Boston Harbor.

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