Pesarapappu Pulusu / Green Lentlis Dal

Recipe Source : Kanthamani Vantakalu (a telugu cook book)

Ingredients	Quantity
Pesarapappu /Moong Dal	100 grams
Onions	1 medium thinly sliced
Green Chilli	2 slit length wise
Beans (or) carrots(optional)	1/2 cup sliced length wise
Turmeric	a big pinch
Lime Juice	One half of a medium size lime
Oil	1 tbsp
Mustard Seeds	1/2 tsp
Cumin Seeds	1/4 tsp
Garlic	2 big cloves crushed
Dry Red Chillies	2 cut into half
Curry Leaves	2 sprigs

Method:
1.Pressure cook moong dal until soft and set a side

2.In a deep vessel add onions , green chillies , carrot / beans , salt , turmeric, 6 cups of water and boil until until it is bubbling away.

3.Now add cooked dal , lime juice and simmer for 5 mins. 

4.In a small pan , add oil once it's hot add mustard seeds, cumin seeds, garlic, curry leaves , dry red chili sauté them in low heat and switch off .

5. Now add this tadka to the dal. It is ready to serve!!!

Simple Chicken Fry

Method :

1. Clean the chicken , cut it into bite sized pieces . Add 1 cup of water  

Salt , ginger garlic paste and let it cook uncovered

2. Just before all the water evaporates add coriander powder and let the water evaporate completely

3. In a pan add oil and let it heat now add onions fry until golden brown then add cooked chicken pieces and fry for 15 minutes in medium flame.

4. Grind poppy seeds , cloves, cinnamon 

Cardamom into fine powder 

5. Now add the above powder, red chili powder  to chicken and fry for 5 more minutes.

6. At last check for salt and it's ready to serve.

Ingredients	Quantity
Chicken boneless	500 grams
Ginger Garlic Paste	1 tsp
Turmeric	1/4 tsp
Coarinder Powder	2 tsp
Onion	1 medium chopped
Red Chili Powder	1/2 tsp
Clove+Cardamom+Cinnamon	5+4+1 inch piece
Poppy Seeds	1 tsp
Oil	Enough for shallow frying

Masala Scrambled Eggs

This recipe is from Anjum Anand's Indian Food Made Easy . 

Ingredients	Quantity
Eggs	2
Oil	1 tsp
Onion	1/2 small chopped
Tomato	1/2 small chopped
Green Chili	1 chopped
Coarinder Leaves	1 sprig
Salt	to taste

Method: 

1. Heat the oil , once it's hot add onion , greenchilli and cook for few minutes until they are soft.

2. Then add tomatoes fry for 2 minutes , now add coarinder leaves and switch off.

3. Mean while beat the eggs, turmeric ,salt .

4. Now add onion mixture to beaten egg mix well.

5. Add the eggs to pan , scramble and let it cook leaving them little longer than usual.

Enjoy it with toasted bread.

Simple Pulav/Pilaff with Peas

This recipe is from Anjum Anand's Indian Food Made Easy . 

Ingredients	Quantity
Oil	2 tbsp
Cumin Seeds	1 tsp
Onion	1 small sliced
Garam Masala	1tsp
Rice	1 cups soaked for 30 minutes
Frozen Peas	1/2 cup

Method : 

1. Heat the oil in a large non stick pan , once it's hot add cumin seeds and cook for 30 seconds

2. Add onion and sauté for about 6 minutes until soft and brown.

3. Add garam masala , salt and cook for few more seconds

4. Add frozen peas , soaked rice and sauté for few minutes 

5. Now shift all these to a rice cooker and let it cook.

Royyala Iguru /Prawns in a thick gravy

This Saturday I was on cooking spree , I made some pulav and royyala iguru/prawns In thick gravy . It was really a good combo. Followed sailus recipe for royyala iguru here

Andhra Royyala Vepudu / Prawns Fry

Recipe Source : Kanthamani Vantakalu (a telugu cook book)

Prawn fry what to say about this , it's delicious and quick to make

Things you need: 

Ingredients	Quantity
Prawns	300 grams
Onions	2 chopped finely
Green Chilli	3
Ginger Garlic Paste	1 tsp
Coarinder seeds	3 tsp
Poppy Seeds	1 tsp
Cloves	5
Cardamom	8
Cinnamon Stick	1 inch
Star Anise	half of the flower
Coarinder Leaves	1 tbsp chopped

Method:

1. Mix salt , turmeric and chilli powder to cleaned / thawed prawns , leave them marinated until use.

2. Dry Roast coarinder seeds , poppyseeds, cinnamon stick, cardamom,cloves into a fine powder. 

3.Heat oil in a pan , once it's hot add chopped onions , green chili fry until golden brown.

4.Now add ginger garlic paste and fry for few minutes until raw smell goes off.

5.Add marinated prawns to fries onion mixture and fry until prawns are half cooked.

6.Now add 1 tsp of ground masala powder to prawns and fry until well done.

7.Finish off the fry by sprinkling coarinder leaves .

Cashew Masala Pakora / Jeedipappu Masala Pakodi

Recipe Source : Kanthamani Vantakalu (a telugu cook book)

Things You Need : 

Ingredients	Quantity
Gram Flour	250 grams
Cashew Nuts	250 grams
Ginger	100 grams
Green Chili	8 ( or adjust according to your taste)
Coriander Leaves	10 sprigs chopped finely
Mint	5 sprigs chopped finely
Curry Leaves	2 sprigs chopped finely
Ghee	1/4 cup
Oil	1/2 cup

Add ginger , green chili to blender and blend into a coarse mixture . 

To this add coarinder leaves , mint and curry leaves and blitz it for 2 secs

Sieve the gram flour in a bowl to avoid lumps , add salt , cashews and ginger mixture, oil, ghee and 1 tbsp of water to get to nicely rolled up mixture.

Heat oil for deep frying , once it's hot add cashew mixture little by little fry until golden brown in a low heat.

It stores up to 15 days in a tightly sealed container. Enjoy with some hot tea.

Bendakaya / Okra Dry Masala

Recipe Source : Kanthamani Vantakalu (a telugu cook book)

Ingredients	Quantity
Okra/ Ladies Fingers	- 500 Grams ( baby okra is the best or you can use normal ones cut into half)
Onions	2 chopped
Coconut dry or fresh	1 tbsp if dry / 2 tbsp if using fresh
Sesame Seeds	4 tsp
Coriander Seeds	2 tsp
Garlic	4 cloves (small)
Turmeric	1/4 tsp
Red Chilli Powder	2 tsp
Salt	as per taste
Tamarind	raspberry size soaked in water
Oil	for shallow frying

Method : 

1. Heat oil in a pan , once it's hot add okra in batches until they lose that stickiness and drain on a paper towel and repeat until all the okra are fried

2. Now in same pan add coconut , sesame seeds, coriander seeds and fry in low heat until they are toasted nicely. Remove and grind it until smooth

3.Now in same pan add chopped onions and fry until golden brown , add garlic , turmeric, red chilli powder , salt and fry for few minutes until raw smell goes off.

4.Now in the same blender where the ground coconut mixture is add onion mixture and tamarind mixture grind until smooth.

5.To the same pan add oil if required add the ground mixture sauté for 5mins in low heat .

6.To this add fried okra , mix it carefully by spatula or by rotating the dish.

7.Let the okra cook until well done on low heat and its ready to eat. You have to believe me this is very tasty :)

Onion Bajji

Recipe Source : Kanthamani Vantakalu (a telugu cook book)

Things you need:

 

Ingredients	Quantity
Gram Flour	1 Cup
Red Chilli Powder	1 tsp
Asafoetida Powder	1/2 tsp
Salt	as per taste
Onion	1 bog sliced in rounds
Oil	for deep frying

Method :

1. Slice the onion in slightly thick rounds

2.Mix all the dry ingredients and water as required.

3. Batter should be thick enough so that it coats the onion completely 

4. Heat the oil in Kadai, once it's hot add batter coated onion and fry until golden brown.