కార్న్ ఫ్లేక్స్ మిక్స్తుర్ / Corn Flakes Mixture

Ingredients:

1.Corn flakes-------2 cups(available in Indian stores)
2.Peanuts-----------1cup
3.Roasted Chick Peas/ Putnala pappu---1/4 cup
4.Curry leaves--------few
5.Green chillies--------5to8
6.Salt to taste
7.Chilly powder--------2 tsp
8.Oil------------------For deep fry

Method:
Heat oil in a pan.
Insert a deep slotted/holes ladle into the hot oil. (as shown in picture)
Add few cornflakes to the oil in the slotted ladle.











When the cornflakes are fully done, remove the slotted ladle from the oil, spread the fried cornflakes on a paper towel & let the oil drain (as shown in picture).

Continue to do the same until all the flakes are done.

Fry Peanuts and Curry leaves.

Cut chillies into two lengthwise and fry them.
Now, take a big bowl, place all the fried items, add salt, chilly powder and mix well.

Store this mixture in airtight container.

అల్లం చింతపండు ఊరగాయ- Allam chintapandu uragaya- Ginger Tamarind Chutney/Pickle

INGREDIENTS:

1.Tamarind....................2 cups.

2.Ginger..........................1 cup.

3.Jaggery..........................2 cups.

4.Red Chilly cut................2 cups

5.Oil...................................1 cups.

6.Mustard seeds...............2 tbl.sp.

7.Red Chilly........................4 to 5 for seasoning.

8.Fenugreek seeds..............2 to 3 t sp.

9.Garlic...............................15 to 20 cloves.

10.Asefoetida.........................2 t sp.

11.Salt....................................3/4 cup. (or per taste.)

12.Water.................................1/2 cup

METHOD:

1.Take out the veins of Tamarind and clean well.

2.Remove the skin of ginger, cut in to small pieces.

3.Shred the jaggery.

4.if chilly are very long cut them in to two.

5.Now, roast the ginger pieces to take out water content from this. keep aside.

6.Boil water well for few minutes. Soak tamarind in it. 

7.Dry roast red chilly for few minutes.

8.Now take all these four items and grind them to a paste.

9.The garlic is separated into cloves and remove the skin. If desired cut into small other wise can use it as it is.

10.Roast fenugreek/methi until the fragrance comes. Make powder of it.

10.Keep a pan on heat, put oil. Cut 5 chilly into two, put in the oil. Add mustard seeds. When they flutter, add garlic. put off fire add asafoetida / hing.

11.Cool the seasoning, then add to the ginger tamarind paste. Also add fenugreek powder. then mix well.

12.This is a pickle, which can stay for long. Tasty with rice, roti, dosa, idli.

PS: Mostly this pickle is done measuring by weight.

Who ever can do this way, should take equal weight of tamarind, chilly, jaggery. and 1/2 of that one item is ginger.

Variation:
Try out another ginger chutney recipe very similar to this one. 

ఆవకాయ: Aavakaya- Green mango in mustard-chilli marinade

INGREDIENTS

3 Mangoes (medium size)
3 cups Aavalu/mustard seeds
1 cup chilly powder/karam (if you want little spicy add more)
1/2 tbs fenugreek/menthulu
1 cup salt
2 1/2 cups gingely(sesame) oil/nuvvula nune

PREPARATION

Clean mangoes and wipe with cloth.
Cut the mango into half and remove the seed from inside. Now, cut the mango into small(desired) size pieces as shown in the picture.
Make powder of mustard seeds.
Mix mustard powder,chilly powder and salt.
Add oil into the mixture .
Take small amount of mango pieces and little amount of mixture and mix well.
Take this into a glass bottle and do the same with all the pieces.
Now close with tight lid.
Mix well again on 3rd day.
Your avakaya will be ready to eat after five days.


This is our family favorite dish. This will go with rice, breakfast and snacks.
This recipe I learnt from my mother-in-law.

ఉసిరిగ ఆవకాయ: Vusiriga avakaya- Indian gooseberry pickle

INGREDIENTS:

Vusiri kayalu/Indian gooseberry-----10 big
Kaaram/Red chilly powder-1/4 cup
Mustard seeds/Aavalu------1/4 cup(powdered)
Fenugreek/Menthulu-------- 1/2 tsp(powdered)
Salt--------------------------------Little less of 1/4 cup
Oil------------------------------1/2 cup
Lemon juice----------------------1/4 cup

SEASONING:

Aavallu---------1tsp
Heeng/aSafoetida--1tsp

METHOD:

1.Clean vusirikayalu .
2.Heat little oil in a pan and add vusirikayalu.
3.Fry them until became brown and let them cool.
4.Take a bowel mix all ingredients and keep aside.
5.Heat oil in another pan and add mustard seeds, when it splutter add heeng
and let it cool.
6.After cooling add vusiri kayalu and oil to the mixture and mix well.
7.Add lemon juice and mix it and close with lid.
8.After two or three days it will be ready to eat.

In India we use to store in shelf, but in U.S. we are preparing with
frozen vusirikayalu. So we must store in refrigerator.

Enjoy with hot rice.

దోస ఆవకాయ: Dosa avakaya- Yellow cucumber-Mustard-Chilli-marinade

INGREDIENTS
1.Dosa kaayalu / Yellow Cucumber

2.Red Chilly powder...............3/4 cup.

3.Mustard powder...................3/4 cup.

4.Salt...........................................1/3 cup.

5.Oil.............................................3/4 cup.

6.Fenungreek powder...............2 tsp.

METHOD:

1.Take hard, firm and yellow Dosakaayalu.

2.Taste one piece while cutting them in to small pieces. Because they can be bitter some times. cut all and keep side.

3.Measure Chilly powder, mustard powder and salt, as given above.

4.If mustard powder is not available, you can make it at home. Take little more than a cup of Mustard seeds, keep them in sun to be little hot. Suppose no sun, heat them on stove, putting them in a thick bottomed vessel. Just heat enough. and put it in the grinder and make fine powder.To take out skin part of the powder, sieve it. At the bottom you get fine powder.

5.Now mix all three powders together, taking them as in the measurements.

6.Put 1/2 oil into the mixture mix well. Add fenungreek powder too. mix wee again.

7.Add the Dosakaaya mukkalu (pieces). Again mix well.

8Add rest of the oil and cover it for 24 hrs.

9.Depending upon the taste of Dosakaaya, if it is not enough sour, you can put 2 t sp of lemon juice in it mix well. or another choice is to use, 1/4 t sp of citric acid. this keeps the pickle for long time.

10.This makes a big 1/2 kg bottle.

11. This is often made in telugu houses.

ఆలూ బొండా: Alu bonda- Fried potato balls

INGREDIENTS:

1.Potaoes..................................2 big ones.

2.Onion......................................1

3.Carrot......................................1.

4.French Beans...........................3 or 4

5.Green Peas...............................2 tbl sp.

6.Cali Flower.............................few pieces if desired.

7.Green Chilly...............................5 or 6

8.Lemon juice................................2 tbl sp.

9.Pea Nuts /Cashew nuts(both)..2 tbl sp.

10.Cilantro.....................................

11.Salt.............................................as per taste.

12.Oil..............................................for deep frying.

13.Besan (Bengal gram flour).....less than a cup.

14.Bengal gram dal

15.Black gram dal

16.Mustard seeds

17.Cumin seeds.

18.Asefoetido..............................pinch 1/4 sp.

19.Red chilly...............................2.

Water..............................................for mixing the flour.

METHOD:

1.Sieve the flour to be clean and with out any lumps.

2. put enough water to make a semi solid batter. mix it nicely with hand. It should be smooth and fine. keep a side.

3.Boil potato and peel. cut into pieces. keep a side. cut all other vegetables into small.

4.Keep a pan, put little oil, Break the red chilly, put it in the oil. next put all the seasoning items as required. and the nuts. 

5. Stir, and do not burn them. when they flutter, add the cut veg. mix them well.

6.When the veg. are nearly cooked add  already boiled potato pieces. again stir well. do not over cook. it will be tasty if they are little crunchy. also when we put them in hot oil they will cook again any way. take out from fire. add lemon juice. mix well. lemon never should added in very hot condition when o the stove.

7.When it gets cool, add the finely cut cilantro. make into balls of your choice.

8.Keep a frying pan on stove pour oil, heat it. should be hot.

9. Now dip veg. ball in to the besan batter, drop slowly into the oil. depending on the size and the oil poured in the pan, you can put 4 or 5 at a time. fry them. they should not be dark colour.

10.Fry all in the same way.

11. The tasty Bondas are ready to eat hot, with chutney.

12. It makes 14 to 15 pieces.

ఉల్లిపాయ సమోసా: Ullipaya Samosa- Onion Samosa

Ingredients:

Maida (all purpose flour).........1 cup (rice cooker cup)
Atta (Wheat Flour)...........1 cup
oil......................................2 tsp
Water..................................enough.
Salt......................................2 pinches.
Oil .......................................for deep frying
Plain flour............................2 tsps with water to make a paste for sealing

For Stuffing:

Onions....................................1 big
Flat rice (atukulu)...................same quantity of onion pieces
Green Chillies..........................5 no.
Cilantro.....................................1/2 bunch
Chilly Powder............................1 tsp
Chat Masala................................2 tsp.
Cumin Powder...............................1 tsp

Method:

1.Add both the flours together in a bowl, with salt and oil mix with fingers. Do not use the palm now. Mix it with fingers making like crumbs. then add water little by little making it into a soft and fine dough. keep it for 1/2 an hr.
2.Cut onion into small pieces.and measure
3.Add same quantity of flat rice to onions.
4.Now add salt, chilly powder, cut green chilly and cilantro, cumin powder, chat masala.
5.mix all these together.
6. Now the filling is ready.
7. Take lemon size ball from the dough, roll it in to thin roti(like rumali roti)heat this roti on a pan, on one side only. and keep it on a plate not heated side.now roti is ready to prepare samosas.
8.Cut this pre-heated roti, into broad strips, apply the prepared plain flour paste to all sides.fold it in a triangle shape, fill it with the filling.now seal the samosa using the paste.make all the dough in the same form.
9.Keep the oil on stove and heat it.
10.Put these samosas in oil, in a medium heat.do not over heat.
11.Take them out soon, put rest of the samosas.take them out soon.
12.Now again put all the samosas in the oil fry second time till they are light brown.
13.These samosas are ready and crisp to consume.

Variation:
you can use potato curry also for filling.
It makes 25 samosas.

Pappu chekkalu/Rice patties

INGREDIENTS:



Rice flour.........1 cup
Butter.............1/4 cube (2tsps)
Green chillies.....3to4
Ginger.............!/2 inch length
Salt to taste
Moong or chna dal...1 tbsp (soaked)
Oil for deep fry
Water...............enough to make dough.

METHOD:

1.Grind chilly and ginger in to fine paste.
2.Add salt,butter,soaked dal and the paste to the flour.
3.Mix all together with fingers like crumbs.
4.Now take water and add little by little to the mixer and make dough.
5.On grease sheet, take big marble size dough flatten it with 3 fingers.
6.Heat oil in pan and put patties(chekkalu) and fry them till golden brown.
7.Cool it and store them in air tight container.
8.Approximately 12 to 15.
It is very crispy and tasty snack item to serve with tea.

పెసర ఆవకాయ: Pesara avakaya- Green mango in Mung bean-mustard-chilli marinade Pickle

INGREDIENTS

3 Mangoes (medium size)
2 1/2 cups pesarapappu/moongdal
1/2 cup chilly powder/karam (if you want little spicy add more)
1/2 cup mustard seeds/aavalu
1/2 cup salt
2 1/2 cups gingely(sesame) oil/nuvvula nune


PREPARATION

Clean mangoes and wipe with cloth.
Cut the mango into half and remove the seed from inside. Now, cut the mango into small(desired) size pieces as shown in the picture.
Make powder of moong dal and mustard seeds separately.
Mix moong dal powder, mustard powder,chilly powder and salt.
Add oil into the mixture .
Take small amount of mango pieces and little amount of mixture and mix well.
Take this into a glass bottle and do the same with all the pieces.
Now close with tight lid.
Mix well again on 3rd day.
Your avakaya will be ready to eat after five days.
,pickle,manju,mango

This is our family favorite dish. This will go with rice, breakfast and snacks.
This recipe I learnt from my mother-in-law.