Tomato Perugu Pachadi - Tomato Yogurt Chutney

Ingredients:

2 large red ripe tomatoes, chopped

1 finely chopped onion (optional)

1 chopped green chilli

1 1/4 cups curd

1 tbsp coriander leaves

pinch of turmeric powder

salt to taste

1 tsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of cumin seeds (optional)

pinch of hing/asafoetida (optional)

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear (optional)

1/2 tsp oil

1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal

and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a

few seconds.

2 Add the chopped onions and green chillis and fry till transparent. Add

turmeric pwd and salt.

3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not

mushy. Turn off heat and cool.

4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten

curd and garnish with fresh coriander leaves. Serve with white rice or rotis.

Tomato Churmuri/Puffed Rice

Ingredients:

4 Tomatoes
2 Carrots
1 Onion
2tbsp Coriander Leaves
1tsp Green Chilies Paste
1tsp Red Chili Powder
1tsp Roasted Jeera Powder
Lemon Juice
1 Cup Churmuri/Puffed Rice
1tbsp Masala Groundnuts/Roasted Groundnuts
Salt to taste

Method:

Slice Tomatoes and arrange in a tray. Grate Carrots, chop Onions and Coriander finely and remove to a mixing bowl. Add Lemon Juice, Salt and Chili Powder and mix well. Take a spoon of this mixture and put it over each Tomato slice.

Sprinkle Jeera powder over it and few Groundnuts. Garnish with Puffed rice and serve immediately.

Note: Add Chili Powder, Chili paste according to your taste.

Stuffed Capsicum Bonda

Ingredients:

10 small Capsicums

For the Potato stuffing:

4 Potatoes
1 Onion, Chopped
½ Cup, Chopped Sabsige Soppu/Dill
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
1/2 Cup Fresh Grated Coconut
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste

For the fritter batter:
1 Cup Gram Flour
A pinch of cooking Soda
1/2tsp Chili Powder
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste

Method:
Scoop out the stem and seeds from the Capsicum.

For the stuffing:
Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Mustard Seeds and when they start to splutter add Turmeric Powder, Green Chilies, Curry Leaves, Dill and Onion. Fry until the Onions turn translucent. Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix well.

Stuff the Potatoes mixture into each of the Capsicum

For the Batter:
Add required amount of water to Gram Flour and mix well. Add Salt, Chili Powder and Soda to the batter and mix to a smooth batter.

For the Bonda:
Heat Oil in a frying pan. Dip the stuffed Capsicums in the Gram Flour batter and deep fry them until golden brown. Remove on kitchen towels and serve hot with Tomato Ketchup andMint Chutney.

Gutti Vankaya Koora

Ingredients:

Brinjals: 1/2 kg
Onions: 2 medium size
Ginger-Garlic : 1tbsp
Tamarind paste : 2 tbsp / or tamarind size of lemon
Peanuts: 1/2 cup
Nuvvulu / Sesame Seeds : 1/4 cup
Garam masala : 1/2 tsp
Salt : to taste
Red chilli pwd : 1 tbsp, or acc. to your taste
Haldi / Turmeric: 1/4 tsp
Oil: 3tbsp

Method:

• Chop onions, and fry in a tsp of oil.
• Roast peanuts and sesame seeds, with out any oil.
• Grind together, all the ingredients (onions, peanuts, sesame seeds, ginger garlic paste, tamarind paste, salt, turmeric, red chilly pwd, garam masala), to a fine paste.
• Wash brinjals and pat dry. Make 4 slits on each brinjal, on the opposite side of the stem, taking care not to cut it completely.
• Fill in the paste in all brinjals. This step requires some patience, separate the slits of the brinjal carefully and stuff the masala taking care not to break the brinjal.
• Add oil in a pan , and add all the brinjals, once the brinjals are 3/4th done, add some water to the remaining paste and add it to the brinjals.
• Cover and simmer for few mins, till it comes to a boil, and the brinjals are done.
• Serve hot with rice or rotis.

Vegetable Bonda With Dosa Batter

Ingredients:

Dosa Batter

Rice Flour

pinch of soda-bi-carb

1 large Onion Sliced

3 Green Chilli Sliced

2 Grated Carrots

5 chopped Beans

Grated Cabbage

curry leaves

coriander leaves

1 tbsp Mustrad seeds

1/4 tbspCumin seeds

Garlic Slices

4 tbsp Soaked Channa Dha

Preparation:

• Heat oil in a deep frying pan/ kadhai on high flame.
• Take Dosa Batter and 2 tbsp of Rice flour in bowl and mix it well,Batter should be think.
• Place onion slices,Green Chilli,Mustrad seeds,soda-bi-carb,Curry leaves,Coriander Leaves,Channa Dhal,Garlic,Grated Carrot,Cabbage,Beans and any chopped vegetables which you like inDosa Batter and mix it well.
• Take Lemon sized balls out of the mixture and drop slowly in oil.
• Fry each one until turn to golden brown on both side

Palakova(Doodh Peda)

Ingredients:

Whole Milk-1 gallon

Sugar-1.5 cups

Ghee-3 tsp

METHOD:

• Boil milk on medium high for about 2 hours.
• Stir continuously until its thick and solid.
• Add sugar to the thickened kova.
• Mix it well for 2 or 3 min's and switch off the stove.
• Let it cool and Apply ghee to palms and mould palkova into desired shape.
• Garnish with nuts and serve.

Chettinadu Chicken Curry

Ingredients:

Chicken thighs:-1/2 lb

Ginger garlic paste:-1 tbsp

Coriander seeds:-1 tbsp

Fenugreek seeds:-1/2 tsp

Red chillies:-5

Curryleaves:-2 strings

Cashews:-10

Poppy seeds/khus khus:-1 tsp

Fennel seeds:-1/2 tsp

Turmeric powder:-1/2tsp

Cloves:-1/2 tsp

Cinnamon:-small piece

Grated coconut:-2 tbsp

Salt :-as per taste

Oil:-4 tbsp

Bay leaves:-3

Lemon juice:- tbsp

Onion:-1

Tomato:-1

Coriander and mint:-to garnish

METHOD:

• Wash and marinate chicken in a mix of ginger garlic paste,turmeric powder,lemon juice and salt for 3 hrs.
• Dry roast all the spices and cashews and curry leaves and grind them to a fine paste along with coconut.
• Heat oil in a tawa and add bay leaves and add chopped onions and fry till golden brown.
• Add tomatoes and fry untill tender.
• Add the marinated chicken and half the ground masala and add little water.
• Close lid and cook until chicken is tender.
• Add the remaining ground masala paste and add pudina and coriander.
• Adjust salt and let it cook for 5 min on medium heat.
• Garnish with coriander and onions and serve hot with rice.