Saagu

Ingredients :

Mixed vegetables  - 1-1/2 cups
Onion - ½ cup
Tomato - 1
Mustard seeds
Oil
Curry leaves
Asafetida
Coriander leaves for garnish
Salt

Masala to grind:
    
Cumin seeds - 1 tsp
Coriander seeds -2 tsp
Grated coconut - ¾ cup
Poppy seeds -2 tsp
Whole split peas (hurgadle, putani) 2 Tbsp
Green chillies - 5-6
Garlic pods - 3
Little tamarind paste
Salt

Proceed :

Grind all the ingredients for masala to a smooth paste and keep aside.
Boil the vegetables with little salt. Make sure that the vegetables do not overcook.
Heat little oil. Add mustard seeds, curry leaves, asafetida and then add chopped onions.
Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.
Add the ground masala and let it cook for a minute or two. Finally add the boiled vegetables along with water and allow it to cook.
Garnish with chopped coriander leaves.

Palak Paneer

Ingredients :

spinach (palak) - 2 big bunch
Paneer (cottagte cheese) - 1 cup
Butter - 2 tbsp
Onions - 1
Garlic - 7-8 cloves
Ginger grated - 1/2"
Green chillies - 3
Turmeric powder - 3 pinch
Tomato puree - 3/4 cup
Garam masala - 1/4 tsp
oil - frying
salt

Proceed :

Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
Blend spinach in a mixer with green chilly to a smooth purée. Keep aside
Heat the butter in a kadhai and deep-fry the paneer pieces in it till golden brown in colour. Keep it aside.
Heat the oil in a pan and add the onions and sauté till they turn translucent.
Add the garlic, ginger and turmeric powder.
Add the tomato purée and sauté till the mixture leaves oil while stirring continuously.
Add the spinach purée, paneer, Punjabi garam masala, salt and water if required.

Balekai Palya

Ingredients:

Balekai (raw plantain) – 1, cut into cubes
Onion - 1 medium
Curry leaves - 3 to 4
Turmeric - ¼ Tsp
Coriander - 3 to 4 strands, chopped
Red chilli powder- ½ to ¾ Tsp
Tamarind paste - 2 Tsp
Jaggery - 1 to 1½ Tsp
Mustard - ½ Tsp
Asafetida - A pinch
Oil - 3 Tbsp
Coconut - 2 Tbsp (optional)
Salt - To taste

Proceed :

Heat oil in a pan. 
Add onions and turmeric and sauté till it turns translucent.
Add the cut plantains, curry leaves and cook till it becomes tender but is still crispy.
Add red chili powder, tamarind paste, jaggery, salt, coconut (optional).
Cook for few more minutes until they are nicely mixed and crispy.
Heat 1 tsp oil in seasoning pan. Add mustard seeds, allow it to splutter and add asafetida.
Add this seasoning to cooked palya and garnish with coriander.

Andhra Style Chicken Curry

Ingredients :

To marinate
Chicken - 1 Kg
Chilly powder - 1tsp
Ginger Garlic paste - 3/4 tsp
Turmeric powder a pinch
Curds / Yogurt - 2 tbsp
Salt to taste
For Gravy
Oil - 2-3 tsp
Cardamon - 2
Cloves - 3
Cinnamon - 2"
Onions - 1 big
Tomatoes - 1 & 1/2 medium
Green chilly - 2-3
Poppy seeds - 1 tsp
Cashew - 7-8
Garam Masala - 1 tsp
Coriander leaves - 1/2 cup

Proceed :

In a bowl, take the chicken along with  Chilly powder, ginger n Garlic paste, Turmeric powder, curds and Salt to taste. Mix everything well and marinate for 1hr.
Fry poppy seeds and powder it, keep it aside
Powder cashew nut, keep it aside.
In a big pan add oil, Cardamon, Cloves and Cinnamon.
Then add the chopped onions, green chilly, chopped tomatoes and ginger garlic paste, fry for couple of min.
Add the poppy seed powder and Cashew nut powder and fry for few min.
Add the marinated chicken and a cup of water, cook till tender.
Add garam masala.
Add coriander leaves for garnishing.

Mushroom masala

Ingredients :

Mushrooms - 1 small box
Onion- 1 sliced
Tomato puree - 1/2 small cup
Ginger garlic paste - 1tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 2-3 pinch
Garam masala - 1 tsp
Cashew - 8 powdered
Cinnamon - 1"
Cardamom - 2 pods
Cloves - 2
Coriander leaves - for garnishing
Oil- 1 tbsp
Salt

Proceed :

Slice the mushroom and soak it in salt and turmeric water for 10- 15 min.
Boil the Mushroom in the same water for 15 min, so that its clean.
Take a pan and heat with oil.
Add sliced onion and saute till they become transparent.
Remove from heat and allow it to cool for sometime.
Then make a paste and keep aside.
Then heat the same pan with remaining oil.
Add cinnmon, cardamom and cloves.
When they start to crackle add the onion paste.
Saute for few mins, add tomato puree and again saute for few mins.
Then add ginger garlic paste and saute till the raw smell disappears.
Add chilli powder, coriander powder and turmeric powder, saute for a min.
Now add sliced mushrooms, little quantity of water and required quantity of salt, garam masala powder and cashew powder.
Combine well and cover with a lid.
Cook on low flame till the mushrooms become tender.
Finally garnish with coriander leaves.

Veg Cutlet

Ingredients:


Carrot - 1
French beans chopped - 5
Potatoes - 2
Green peas crushed - 1/2 cup
Onion chopped - 1
Eggs - 2 (optional)
Green chillies finely chopped  - 5 to 6
Ginger garlic paste - 1tsp
Red Chilli Powder - 1tsp
Garam Masala powder - 1/2 tsp
Turmeric - 3 pinch
Cashewnuts,crushed - 10
Salt
Coriander leaves - a small bunch
Oil to fry.
Bread crumbs - 1 cup


Proceed :


Take peas, Finely chop carrots, french beans and whole potatoes. Cook these 3 in the cooker.
Heat two tablespoons of oil in a pan.
Fry chopped onions, chopped green chillies, red chilly powder, garam masalapowder, turmeric and ginger garlic paste.
Then add the cooked peas, carrots and french beans.
Add crushed cashewnuts, chopped coriander, salt to taste. Remove from Flame.
Peel potatoes, mash them and add to this prepared vegetable.
Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.

Beat 2 eggs well.

Dip the shaped cutlets in egg and dip them in bread crumbs.

Then Deep fry them in hot oil.

Liver Fry

Ingredients:

Liver - 500 gms
Onions - 2 medium
Ginger garlic paste - 1 & 1/2 tsp
Tomatoes - 1 small
Chili powder - 1 & 1/2 tsp
Turmeric powder a pinch
Coriander powder - 1 tsp
Cloves - 2
Coconut paste - 1 tsp
Salt to taste
Oil - 2 tbsp

 Dry Masala powder

Coriander Seeds - 1 tsp
Pepper - 1/2 tsp
Poppy Seeds - 1 tsp
Clove - 2
Cinnamon - 2"
Cardamon -2

Proceed:

For the Dry Masala powder

Dry roast all the ingredients over sim flame and grind to a smooth powder once its cool. keep it aside.

Then heat the oil, add the clove and cinnamon, then saute the chopped onions. When it turns light pink, add the ginger garlic paste. Fry till its brown.
Add liver pieces, add salt and turmeric powder. Cook on high flame for 5 mins.
Add the tomatoes, chili, coriander powders and Coconut paste. Cover and cook for 15 mins.
Finally when its all cooked, add the powdered masala and stir it all again.
Garnish with coriander leaves.