Chicken Pepper Fry

Ingredients:

• Chicken - 1/2 kg (washed,marinated and boiled)
• Oil - 5 to 6 Tea spoons
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 3 to 4
• Onions - 2 - medium - Sliced
• Tomatoes - 1 - medium - Finely chopped
• Green chillies - 3 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Pepper Powder - 3 Tea spoons
• Coriander - As required
• Salt - To taste

Procedure for Marination:

• Take washed chicken in a bowl.
• Add 1/4 tea spoons of turmeric powder, chilli powder, dhaniya powder and 1/2 tea spoon salt, mix them well along with the chicken and leave the mixture aside for 1 hour.

Procedure for making chicken Pepper Fry:

• After one hour, just heat 1 tea spoon of oil in a pan and add few curry leaves and later add this marinated chicken and fry it for 2 minutes.
• Later on add water (chicken should be covered by water) and allow the chicken to boil. (Normally it will take 7 to 13 minutes to boil).
• Meanwhile, prepare masala. Take ginger, garlic, corriander and grind the ingredients well as a fine paste.
• Now heat pan with  5 to 6 tea spoons of oil. Add sompu, jeera seeds, cloves, chakka and fry them for a while.
• Later on add chopped onions, curry leaves, green chillies and saute them till the onion pieces become transparent.
• Now add chopped tomatoes and fry for 2 more minutes and later on add the paste which has been grounded already. stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Later add boiled chicken, along with the water in which the chicken has been boiled. Add salt if required.
• Just stir fry the chicken till it roasts well. Finally add pepper powder and fry it for 5 more minutes.
• Switch off the stove and serve hot.

* Easy to prepare
* Great combination with Tomato Dhal, Rasam and also this item serves as a side dish for fried rice etc.,, based on your choice.

Guthi Vankaya Koora

Ingredients:

• Brinjals - 1/4 Kg
• Roasted Peanuts - 90gm
• Dhaniya Seeds - 1 1/2 Table Spoon
• Methi Seeds - 1/4 Tea spoon
• Dry Chillies - 7 to 8
• Jeera Seeds - 1/2 Tea spoon
• Oil - 4 to 5 Tea spoons
• Cloves - 2
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Tomatoes - 2 - Medium - Finely chopped
• Curry Leaves - 2 Stems
• Tamarind - Lemon size
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Cut the brinjals in such a way, to stuff masala into it and soak them in water. Also soak the tamarind in water separately.
• Heat pan and add dry chillies, methi seeds, dhaniya seeds and fry them for 5 minutes.
• Now take a mixie jar, add roasted peanuts, fried dry chillies, dhaniya seeds, methi seeds, salt as required and grind them into fine powder.
• Now stuff the powder as required inside the brinjals and keep the remaining powder aside.
• Now heat oil in a pan, add cloves, jeera seeds, mustard seeds, urud dal and wait till the mustard pops down.
• Now add chopped onions, curry leaves and saute them, till the onion pieces become transparent.
• Now add chopped tomatoes and fry the whole mixture till the tomato pieces become soft.
• Later on add the stuffed brinjals and fry them till the color changes to light brown.
• Now squeeze the tamarind juice and add it to the brinjal mixture. Also add turmeric powder, the remaining powder used for stuffing and salt if required.
• Pour required water to the mixture and mix the whole content well and close the pan with a lid.
• Allow the curry to boil till the brinjal become soft. 
• Switch off the stove and serve with hot steamed rice.

Idli Upma

Ingredients:

• Idlies - 4 to 5
• Oil - 3 to 4 tea spoons
• Mustard (ఆవాలు) - 1/2 tea spoon
• Urud Dal (ఉదిపప్పు) - 1/2 tea spoon
• Channa Dal (సెనగ బేదలు) - 1/2 tea spoon
• Jeera Seeds (జీలకర్ర) - 1/2 tea spoon
• Peanuts - 1 Table spoon Roasted
• Onions - 2 - Large - Finely chopped
• Cury Leaves - 2 stems
• Tomatoes - 2 - Finely chopped
• Red dry chillies - 2 to 3
• Green chillies - 2 to 3
• Multigrain Powder - 2 to 4 Tea spoons
• Turmeric - 1/2 tea spoon
• Lemon Juice - To taste
• Salt - To taste
• Coriander - For garnishing

Method to prepare Multigrain Powder:

• Take all kind of grains (such as kandhi pappu, pesara pappu, udhi pappu, pachi senaga pappu) in equal parts and fry them separately without oil.
• Now fry 1 to 2 tea spoons of jeera seeds, dry chillies (based on taste - minimum of 3), curry leaves (1 to 3 stems), Nuvvulu (1 tea spoon) altogether separately.
• Now grind them altogether and make as fine powder. Salt shouldn't be added so that the powder can be preserved and used for some other dishes.

Procedure:

• Mash idlies first and keep the content aside.
• Heat oil in a pan, add mustard, urud dal, channa dal, jeera seeds and fry them till the mustard pops down.
• Now add chopped onions, curry leaves, peanuts, green chillies, red dry chillis and saute them.
• Later on add chopped tomatoes, turmeric powder and fry them.
• Now add mashed idli to the mixture, add salt, multigrain powder and fry it for 2 to 3 minutes.
• Finally switch off the stove, sprinkle the lemon juice,garnish with coriander and serve hot

* Useful because we are preparing this with the idlis remained in the morning without wasting them.
* Can be served as a good evening snack.

 

Beerakaya Senagapappu Masala

Ingredients:

• Oil - 3 to 4 Tea spoons
• Beerakayalu (Ridge Gourd) - 1/4 Kg - Sliced into small pieces
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• For masala preparation, take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Now add finely chopped Ridge Gourd pieces and channa Dal to the mixture. Add water if required.
• Now add salt based on your taste and allow the whole curry to boil until the gravy turns thick. We can pressure cook the content instead of normal cooking. It saves time. Pressure cook for 4 whistles.
• Later on switch off the stove and serve hot with hot steamed rice.
• Great combination with Dosa, Idly, Poori, Chapati.

* I have not at all used coconut in this dish.
* Instead of using coconut, I am using cashew nuts. It will be yummy if you are not using coconut for masala curries. Instead of coconut try using cashew nuts for gravy purpose.
* For Idly and Dosa, let the gravy be little watery (side dish purpose)

Mavidikaya Pachadi

Ingredients:

• Raw Mango - 1 - Medium Size
• Turmeric Powder - 1/2 Tea spoon
• Chilli Powder - Based on your taste (Minimum of 2 Tea spoons)
• Salt - To taste
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Red chillies - 2 to 3
• Inguva - 4 pinches
• Methi powder - 1/4 Tea spoon

Procedure:

• Slice the mango and grate it.
• Take a container, add the grated mango, chilli powder, salt and mix the contents well.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds, red chillies and fry them till the mustard pops down.
• Now add methi powder, inguva, turmeric and finally add the grated mango mixture to it. Stir the entire mixture well for 5 to 7 minutes and switch off the stove.
• Great combination with curd rice. Can be served with hot steamed rice.

* Easy to prepare and can be stored for 3 to 4 days.
* Can be stored more than 5 days when refrigerated.

Apple - Musk melon N Pineapple Salad

Ingredients:

• Apple - 1 cup sliced
• Musk melon - 1 cup mashed
• Pineapple - 1 cup sliced
• Sugar - Based on taste
• Dry Fruits - Based on taste

Procedure:

• Take a bowl, add muskmelon pieces and mash them.
• Now add apple pieces, pineapple pieces, dry fruits, sugar and mix them well.
• Keep the content in the refrigerator and serve cool.

* Very healthy.
* Can be served as a snack as well as a mid-day meal.
* Honey can be used instead of sugar for the people who are in diet.

Munakkadala Vepudu

Ingredients:

• Drumsticks - 5 to 6
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Onion - Meduim - 1 - Finely chopped
• Curry Leaves - 1 stem
• Garlic - 3 pieces - Pounded
• Tomato - Medium - 1 - Finely chopped
• Chilli powder - 1/2 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Ground nut powder - 3 to 4 Tea spoons
• Coriander - To garnish

Method:

• Cut the drumsticks and take the pieces in a vessel. Pour water, so that the pieces should be covered.
• Now add little turmeric, salt as desired and allow the pieces to boil for 15 to 20 minutes (Until they become soft).
• Now heat oil in a pan and add mustard, urud dal, jeera and wait till the mustard pops down.
• Later on add finely chopped onions, curry leaves, pounded garlic and saute them, till the onions become transparent.
• Now add chopped tomatoes, chilli powder, dhaniya powder and allow the whole mixture to fry for sometime (till the tomato pieces become soft).
• Now add the boiled drumstick pieces along with the water in which the pieces have been boiled.
• Add salt if required and stir fry the mixture till it becomes dry.
• Finally add groundnut powder and switch off the stove.
• Garnish with coriander and now the dish is ready to serve.

* Very easy to prepare and serves as a side dish.

Tomato - Egg Curry

Ingredients:

• Eggs - 2 - Boiled
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 2 - Big - Finely chopped
• Green chillies - 4 - Finely sliced
• Curry leaves - 1 stem
• Garlic - 4 - Finely Sliced
• Tomatoes - 4 - Big - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Methi Powder - 2 Pinches
• Salt - To taste
• Coriander - To garnish

Method:

• Take boiled eggs and make small slits on four sides for each (Because of  slits on four sides, egg will absorb enough salt and spice from the tomato curry and tastes good).
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, green chillies, curry leaves, garlic, methi powder and saute them, till the onion pieces become transparent.
• Later on add  finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder, salt and fry them all together. Now close the pan with a lid and allow the mixture to boil, until the tomato pieces become soft. Add water if needed.
• Later on add boiled eggs to the mixture and allow the curry to boil for 5 to 10 minutes.
• Garnish with coriander and serve.

* This curry can be served with rice, chapathi, poori and dosa, based on your taste

Moong Dhal - Chow chow Kootu

Ingredients:

• Moong dhal - 1 cup
• Chow chow - 1 - Medium - Sliced
• Turmeric powder - 1/4 Tea spoon
• Salt - To taste
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onion - 1 - Medium - Finely sliced
• Green chillies - 4 - Finely chopped
• Red chillies - 2
• Curry Leaves - 1 stem
• Garlic - 4 pieces - sliced
• Tomato - 1 - Big - Finely chopped
• Dhaniya Powder - 1/4 Tea spoon
• Methi powder - 2 pinches
• Inguva - 2 pinches
• Coriander - To garnish
• Multigrain powder - 2 Table spoons

Method to prepare Multigrain Powder:

• Take all kind of grains (such as kandhi pappu, pesara pappu, udhi pappu, pachi senaga pappu) in equal parts and fry them separately without oil.
• Now fry 1 to 2 tea spoons of jeera seeds, dry chillies (based on taste - minimum of 3), curry leaves (1 to 3 stems), Nuvvulu (1 tea spoon) altogether separately.
• Now grind them altogether and make as fine powder. Salt shouldn't be added so that the powder can be preserved.
• Can be used for Bittergaurd fry, potato fry etc. based on your taste

Method:

• Heat a pan without oil and fry moong dal for sometime (minimum of 7 minutes).
• Now take a vessel, add fried moong dal, sliced chow chow, salt, turmeric powder and pour water. Boil them till the moong dal and chow chow turns soft.
• Now heat a pan with oil, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add finely chopped onions, curry leaves, green chillies, red chillies, inguva, methi powder and saute them, till the onion pieces turn transparent.
• Now add finely chopped tomatoes, dhaniya powder and fry the whole mixture.
• Finally add the boiled moong dal and chow chow pieces to the mixture, add multigrain powder and allow them to cook for 10 to 15 minutes.
• Now garnish with coriander and serve.

* Very nice dish, because of the combination we are using. Chow chow is good in fibre and also a watery vegetable. Moong Dal is rich in proteins.

* When we consume proteins and fibres as a combination, its very good for health.

* Serves as a good side dish with rice and chapathi.

Jeera Rice

Ingredients:

• Basmathi Rice - 1 1/2 cup
• oil - 3 Tea spoons
• Ghee - 2 Tea spoons
• Jeera seeds - 1 Tea spoon
• Sompu - 1/2 Tea spoon
• Biryani Leaf - 1
• Cloves - 3
• Chakka - 1/2 Piece
• Onions - 1 - Large - chopped
• Green Chillies - 5 to 6 chopped
• Curry Leaves - 1 stem
• Ginger - Medium size piece
• Garlic - 6 Pieces
• Coriander - 1 Fist full chopped
• Ajinomotto - 2 Pinches
• Salt - Based on taste

Procedure:

• Wash  the rice and drain completely.
• Take 1 1/2 cup washed Basmathi rice in a vessel and pour 2 1/2 cups of water. (Measure - For 1 cup of Basmathi rice, add 1 1/2 cup of water). Keep the vessel aside.
• Grind Ginger, garlic and chopped coriander into a fine paste.
• Heat oil and ghee in a pan, add jeera seeds, sompu, biryani leaf, chakka, cloves and fry for a while.
• Now add chopped onions, chillies, curry leaves and saute them, till the onion pieces become transparent.
• Later on add ginger, garlic, coriander paste, which has been grounded already.
• Fry the entire mixture, till the oil comes out of it and the mixture should leave the borders of the pan.
• Add ajinomotto and 1/4 tea spoon salt to the mixture.
• Now pour the entire mixture into the vessel, which contains basmathi rice and water. Add required salt, stir the ingredients well and pressure cook the entire mixture for 4 whistles.
• Later on stir it slightly and serve hot with your favorite curry.

Tomato Pappu

Ingredients:

• Thur Dal (కందిపప్పు) - 1 cup
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Onions - 2 - Medium -Chopped
• Green chillies - 5 -Chopped
• Curry leaves - 2 stems
• Red chillies - 2
• Garlic - 4 pieces - Chopped
• Inguva - 4 pinches
• Methi powder - 4 pinches
• Tomatoes - 4 - Medium - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1/4 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Tamarind - Small lemon size
• Salt - To taste
• Coriander - To garnish

Procedure:

• Take thur dal in a vessel and soak it for 20 minutes and drain the water. Later on add water and pressure cook dhal for 5 whistles. On the other side, soak tamarind.
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add chopped onions, red chillies, chopped green chillies, curry leaves and saute them, till the onion pieces become transparent.
• Now add inguva, methi powder and later on add chopped tomatoes.
• Later, add turmeric powder, chilli powder, dhaniya powder and fry the entire mixture well. Tomato pieces should become soft.
• Now squeeze the tamarind juice and add it. Add required salt.
• Finally add slightly mashed thur dhal, add water if required and allow to cook for 10 to 15 minutes.
• Finally garnish with corriander and serve hot with steamed rice.

* before cooking Dhal, such as Thur dhal, channa dhal, moong chal etc.,, allow dhal to soak for 20 minutes, so that the bad elements in them will drain off.

Syamadhumpala Vepudu

Ingredients:

• Syamadhumpalu - 1/2 Kg
• Oil - 4 tea spoons
• Curry Leaves - 2 stems
• Chilli Powder - 2 Tea spoons
• Turmeric Powder - 1/2 Tea spoon
• Dhaniya Powder - 1 Tea spoon
• Garam Masala Powder - 1 Tea spoon
• Salt - As required (Minimum of 1 Tea spoon)
• Garlic - 4 Pieces pounded

Procedure:

• Wash the vegetable (Syamadhumpalu) well. Take them in a vessel, add water and pressure cook for 2 whistles.
• Now peel off the skin and cut them into medium size pieces (as shown in the picture).
• Take the pieces in a vessel, add chilli powder, dhaniya powder, turmeric powder, garam masala powder, salt and mix all the ingredients well.
• Now heat oil in a pan, add the vegetable pieces (which have been mixed and kept aside), curry leaves and stir fry them till the pieces turn little crispy.
• Finally add pounded garlic and serve hot.

* Nice combination with sambar, fried rice, etc.,

Pachi Pulusu

Ingredients:

• Tamarind - Big lemon size
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Urud Dal - 1/2 Tea spoon
• Curry Leaves - 2 Stems
• Onions - 2 - Large - Chopped
• Green chillies - 4 to 5 Chopped
• Methi powder - 4 to 5 Pinches
• Inguva - 4 Pinches
• Garlic - 5 to 7 Pieces chopped
• Coriander - For garnishing
• Salt - As required

Procedure:

• Soak tamarind in little water and keep it aside.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Later on add chopped onions, chopped green chillies, chopped garlic, curry leaves and saute them, till the onion pieces become transparent.
• Add methi powder, Inguva and fry the entire mixture.
• Now add squeezed tamarind juice and required salt.
• Add water if required and allow it to boil till it turns thick.
• Switch off the stove and garnish with coriander.

* Can be served with hot rice and pongal.

Carrot, Beans & Capsicum Curry

Ingredients:

• Carrot - 200 gms - Chopped
• Beans - 1/4 Kg - Chopped
• Capsicum - 1 - Large - Chopped
• Onions - 1 - Medium - Chopped
• Green chillies - 2 - Chopped
• Curry leaves - 1 stem
• Oil - 3 to 4 Tea spoons
• Mustard seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Chilli powder - 1/2 Tea spoon
• Dhaniya powder - 1/4 Tea spoon
• Turmeric powder - 1/4 Tea spoon
• Salt - As required

Procedure:

• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Now add chopped onions, chopped green chillies, curry leaves and saute them, till the onion pieces become transparent.
• Later on add chopped carrot, capsicum, beans, and fry them for 5 minutes.
• Add required salt, turmeric powder, chilli powder, dhaniya powder and fry the entire mixture well.
• Now add water, so that the pieces should be covered by water.
• Allow them to boil, till the pieces turn soft.
• Stir fry the mixture, till the curry becomes dry without moisture. (As shown in the picture)

* Can be served with plain rice, as a side dish to chapathi,sambar, rasam etc.,,
* Very healthy dish.

Beerakaya - Tomato Curry

Ingredients:

• Beerakayalu - 1/4 Kg - peeled off and chopped
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 1 - medium - Finely chopped
• Green chillies - 1 - Make a slit to it
• Curry leaves - 1 stem
• Garlic - 4 - Finely chopped
• Tomatoes - 1 - Big - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Roasted Peanut powder - 2 1/2 Tea spoons
• Salt - To taste
• Coriander - To garnish

Method:

• Heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, green chillies, curry leaves, garlic and saute them, till the onion pieces become transparent.
• Later on add  finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder and fry them all together. Now add chopped vegetable pieces (Beerakaya mukkalu) along with required salt.
• Add little water and close the pan with a lid and allow the mixture to boil, until the vegetable pieces become soft.
• Finally add roasted peanut powder and stir the mixture well.
• Switch off the stove and garnish with coriander. 

* Can be served with hot steamed rice.
* Can also be served as a side dish.

Fruit Chat

Ingredients:

• Apple - Sliced
• Pineapple - Sliced 
• Grapes - As required
• Banana - Sliced
• Cashewnuts - Sliced
• Badams - Sliced
• Pista - Sliced
• Dry grapes - As required
• Dates - Sliced
• Oats - As required (Minimum of 2 tea spoons)
• Corn Flakes - As required (minimum of 2 tea spoons)

Method:

• Take all the ingredients in a bowl and mix them well.
• Various fruits can be used based on your taste and as per the season.
• Serve it instantly, so that the chat will be crunchy.

* Very healthy snack. Can also be taken as a mid-day meal.
* Great snack for children and also to the people who are in diet.

Cauliflower - Capsicum Pepper Fry

Ingredients:

• Cauliflower - 1 - Sliced into small pieces
• Capsicum - 1 - Finely chopped
• Onions - 1 - Large - Finely chopped
• Garlic - 4 Pieces - Finely chopped
• Curry leaves - 1 stem
• Oil - 2 to 3 Tea spoons
• Mustard - 1/2 Tea spoon
• Urud Dal - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Green Chillies - 2 - Make a slit in the middle
• Salt - To taste
• Dhaniya Powder - 1/4 Tea spoon
• Turmeric Powder - 1/4 Tea spoon
• Pepper Powder - 1 1/2 Tea spoon
• Ajinomotto - 1/2 Tea spoon
• Corriander - Finely chopped to garnish

Method:

• Cut the cauliflower into small pieces and soak them in salt water for 20 minutes.
• Now heat oil in a pan. Add Mustard, Urud dal, Jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, capsicum pieces, garlic, curry leaves, green chillies and saute them, till the onions turn transparent.
• Later on add Cauliflower pieces, turmeric powder, dhaniya powder, salt, Ajinomotto and fry them well.
• Close the pan with a lid and allow the mixture to fry. No need to add water.
• Once the cauliflower pieces turn soft add pepper powder and garnish with corriander.

* Nice combination with chapathi.
* Easy to prepare and a healthy dish.
* Usage of cauliflower reduces cancer causing agents in our body. So, try to use cauliflower atleast once in a week.

Punukulu - Ulli Karam

Ingredients:

• Idly/Dosa Batter - 1 Bowl
• Maida Flour - 2 Table spoons
• Water - If required
• Salt - To taste
• Green chillies - 3 - Finely chopped
• Onions - 2 - Medium - Finely chopped
• Chilli Powder - 1 Tea spoon
• Baking Soda - 2 pinches
• Oil - For deep fry

Method:

• Mix all the ingredients in a bowl.
• Heat oil in a pan for deep fry. Take a spoon full of  this mixture and drop into the oil. Fry them to golden Brown color as shown in the picture.

Ingredients for Ulli karam:

• Onions - 2 - Medium - Sliced
• Tomato - 1 - Large - Sliced
• Chilli powder - 2 Tea spoons
• Salt - To taste
• Garlic - 4 Pieces
• Mustard Seeds - 1/2 Tea spoon
• Urud Dal - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Curry Leaves - 1 Stem
• Oil - 2 Tea spoons

Method:

• Take onions, tomato, chilli powder, salt, garlic and grind them well.
• Now heat oil in a pan, add mustard seeds, urud dal, jeera seeds, curry leaves and fry them till the mustard pops down.
• Now add the grounded mixture and fry them well.

* Serves as a great evening snack.

 * Ulli karam tastes good wih Dosa, Idly, Poori and Chapathi as well.