KAKARAKAYA KARAM

required:dry red chillies-40 or 30 depending on the spiciness of the chillies,kakarakaya or bittergourd-1/4 th kg,turmeric pd-little less than 1/4 th tsp,salt approximately-2 tsp,garlic cloves-55-60 small size cloves with skin,uraddal-1 tsp,chanadal-2&1/2 tsp,methi seeds-1/4 th tsp,curry leaves-4 or 5 sprigs,cumin seeds-1 tsp,coriander seeds-2 tsp,tamarind-size of a very small sized lemon,oil-to fry the ingredients
method
cut the kakarakaya in thin circles and apply turmeric pd to them.spread them in a plate and dry them in hot sun for a day.take a pan and add little oil and fry the dry red chillies.remove them and put them in a big plate.next fry the chanadal,uraddal,curry leaves adding a little oil if necessary.when they change colour remove from pan and put them seperately in the same plate.fry the coriander seeds,methi seeds,cumin seeds also adding oil.
 fry the kakarakaya pieces in oil for 10 min on low flame.wash the tamarind and add to the same pan and fry.first grind the dry red chillies in a mixer jar.next tip in turmeric pd,chanadal,uraddal,methi seeds,coriander seeds,cumin seeds,curry leaves.to this add tamarind,garlic cloves,salt and grind again.lastly add bittergourd and grind.adjust the salt if necessary

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POPCORN KARAPPODI

required:oil-3 tsp,plain popcorn-50 g,tamarind-marble size,curry leaves-4 sprigs,coriander seeds-2 tsp,chanadal-2 tsp,uraddal-2 tsp,dry red chillies-14,cumin seeds-1 tsp,salt-according to taste,garlic cloves-7 or 8
method
dry roast the red chillies until they change colour and remove to a plate.add the oil to a pan and fry chanadal,coriander seeds,uraddal,cumin seeds until they change colour.also fry the curry leaves.grind chanadal,coriander seeds,uraddal,cumin seeds,curry leaves together with red chillies,salt,garlic cloves.wash and heat the tamarind until dry.now put the tamarind in the same jar and grind.lastly add popcorn and grind to a smooth pd.adjust the salt.

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VAMAKU PACHADI

required:oil-4 tsp,chanadal-3 tsp,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,dry red chillies-20,fry vamaku-150 g, tamarind-1&1/2 marbles size,salt-according to taste,tomato-1 medium,garlic cloves-3,salt-according to taste,turmeric pd-1 pinch.
for tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig.
method
add a tsp of oil to the pan and fry the dry red chillies.remove them to a plate.also fry the chanadal in the same pan until they turn golden.add the remaining oil to the pan and fry the coriander seeds.remove them to a plate.now add the chopped tomato to the pan and when the oil appears on surface add the leaves to the same pan.fry on medium flame until the leaves slighly change colour.grind coriander seeds,turmeric pd,fried leaves along with tomato,dry red chillies,garlic cloves,salt,cumin seeds,tamarind,chanadal into a smooth paste.instead of these leaves celery can be replaced
prepare the tempering and add to the chutney

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BOTTLEGOURD WITH DRY PRAWNS

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required:bottlegourd-1 kg peeled and diced,green chillies-2 slit,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,curry leaves-2 sprigs,oil-1&1/2 tbsp,dried prawns-1/2 cup,mustard seeds-1/2 tsp,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste,water-1/2 th cup to 3/4 th cup depending on the freshness of the bottlegourd

method

wash the cleaned dry prawns nicely and let them soak in water for 30 min.heat the oil in a pressure cooker.pop the mustards and tip in the cumin seeds.add the onions and green chillies.when the onions are light brown in colour add the ginger&garlic paste and fry for a min.later add the dry prawns and fry for another min.tip in the bottlegourd,turmeric pd,salt,red chilli pd,water and close the lid.after a whistle turn off the stove and let the pressure go down.open the lid and if it is very watery turn on the stove to reduce and then adjust the salt.

POTLAKAYI PERUGU PACHADI

required:oil-1 tsp,water-to boil,snake gourd-1/2 kg,green chillies10 to 12,curd-1/4 th ltr,onion-1 medium finely chopped,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,garlic cloves-6,tamarind paste-1 tsp,salt-according to taste
for tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1//2 tsp,curry leaves-2 sprigs,
method
fry the green chillies in oil.boil the snake gourd in water and drain.grind snake gourd,green chillies,turmeric pd,garlic cloves,cumin seeds,tamarind paste.mix this with curd.add salt to the onions and mix well.tip in the onions as well into the chutney
prepare the tempering and add to the chutney.

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GONGURA OR SORREL LEAVES WITH DRIED PRAWNS

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required:oil-1 tbsp,mustard seeds-1 tsp,dried prawns-handful,gongura-3 bunches,red chilli pd-1&1/2 tsp,salt-according to taste,turmeric pd-1/4 th tsp,onion-chopped 1 medium

method

seperate the gongura leaves from stems.wash the gongura leaves a day before the preparation and let them dry on a cloth or paper towel.

on the next day,wash the dried prawns thoroughly after peeling them and removing the head and tail.soak them in water for 30 min.heat a pan and pour the oil.pop the mustards and add the onion.tip in turmeric pd,salt.when the onion is light brown tip in the drained prawns.fry for a min.add the previously prepared gongura leaves to the pan and also red chilli pd.mix well until the leaves turn soft and then turn off.serve with rice.

BRINJAL&YELLOW CUCUMBER CHUTNEY

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required:oil-4 tsp,green chillies-15,tamarind-1 small lemon size,yellow cucumber-3/4 th kg,cumin seeds-1&1/2 tsp,turmeric pd-2 pinches,brinjal-1/4 th kg,turmeric pd-a pinch,garlic cloves-4
for tempering:oil-2 tsp,dry red chili-1 broken,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-
method
add half the oil to a non stick pan and fry the green chillies on medium flame while keeping the pan covered.when the chillies turn light brown turn off.dice the brinjal and put the pieces simultaneously in salted water.squeeze out the brinjal from water and fry them in the remaining oil until soft.while the brinjal is frying on medium flame,dice the cucumber into even pieces.check the seeds of the cucumber to see if they are bitter.if the seeds are bitter completely remove the inside soft part of the cucumber.
 grind the green chillies with cumin seeds,turmeric pd,garlic cloves,tamarind,salt in a mixie.after the brinjal comes to room temperature, add brinjal to the same jar and grind coarsely.add diced cucumber to this and mix well.tamarind can be washed to remove any dirt and added to the brinjal while frying.when it is heated it softens and can be ground easily.
prepare the tempering with the above ingredients and serve with rice

BABYCORN PEPPER FRY

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required:babycorn fresh-1/2 kg cut diagonally,ginger&garlic paste-1/2 tsp,riceflour-3 tsp,cornflour-3 tsp,curry leaves-4 sprigs finely chopped,salt-according to taste,oil-to deep fry,water-3/4 ltr,1/2 small lemon

method

blanch the babycorn in boiling water for 1&1/2 min.drain and marinate with lemon juice,salt,ginger&garlic paste,black pepper pd,curry leaves.add cornflour,rice flour to this.deep fry this and serve hot.

CHAKKARA PONGAL

required:cashews-1 tbsp,dry coconut-1/2 chopped into small pieces,kissmiss-1 tbsp,rice-1 big glass ,moongdal-1/4 glass,ghee-200g,water-1&1/2 glasses,grated jaggery-3 tbsp,green cardamom-2,1glass-sugar,milk-1&1/2 cups,edible camphor-less than a pinch
method
dry roast moongdal until raw smell goes away.wash the moongdal and drain.grind cardamom with edible camphor.fry the cashews,kissmiss,coconut pieces in ghee seperately and put them in a plate.cook the rice and moongdal with water and milk in a pressure cooker.open the lid and add sugar,jaggery.the mixture becomes loose as sugar and jaggery melts.now add the ghee and wait until the rice becomes stiff and seperates.add the fried coconut,kissmiss and cashews to this and mix well.

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KANDI PACHADI

required:toordal-1 cup,garlic cloves-10,dry red chillies-30,cumin seeds-1 tsp,tamarind-lemon size,salt-according to taste,curry leaves-3 sprigs,oil-2 tsp
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig
method
dry roast toordal until colour changes to light brown and soak the dal in water for half an hour.fry the
dry red chillies and curry leaves in oil until they change colour.now grind cumin seeds,garlic cloves,tamarind,salt along with red chillies and curry leaves.next add the dal to the mixie jar and grind again with enough water to make a paste.prepare the tempering and add to the chutney.mix well.

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CREAMY PANEER

required:onion-1 medium,green chillies-3,cloves-2,cardamom-1,cinnamon-small piece,bayleaves-2,paneer-250 g,cumin seeds-1 tsp,oil-1&1/2 tbsp,milk-1&1/2 cups,ginger&garlic paste-1 tsp,turmeric pd-2 pinches,salt-according to taste,water-1/2 cup,black pepper pd-1 tsp
method
heat little oil and fry the cloves,cinnamon,cardamom,cumin seeds,bay leaves.when they change colour tip in the green chillies,onion,ginger&garlic paste,turmeric pd.after the onions are brown turn off.now remove the bayleaves.when cool grind all the remaining mixture into a fine paste using water.dice the paneer into cubes.
in the same pan heat the remaining oil and fry the ground paste until oil appears on the surface.add milk,paneer and salt and mix well.turn off after few seconds before the milk curdles.lastly add black pepper pd

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CURRIED CHICKPEAS

required:oil-2tbsp,cloves-3,bayleaves-2,cinnamon-1" stick,onion-1 big ground to paste,tomato-1small pureed,g&g paste-1 tsp,raw cashews-4+khuskhus-1 tsp+coconut-1 tsp ground paste ,coriander leaves-few,dried chickpeas-2 cups,chole masala-2 tsp,red chilli pd-1 tsp,salt-according to taste,turmeric pd-1/4 th tsp
method
soak the chickpeas 8-10 hours.cook them in a pressure cooker with enough water and salt for 3- 4 whistles.the water level should be above that of the chickpeas
meanwhile heat a pan and pour the oil.when the oil is hot tip in the cloves,cinnamon,bayleaves.when they change colour ,add the onion paste along with the turmeric pd
and fry until the onions are nice brown.now add the ginger&garlic paste and fry until the raw smell goes away.pour the chickpeas along with the water into the pan.add the ground masala paste,red chilli pd,chole masala and lightly mash up few chickpeas.add more water if required and cook for sometime.lastly add coriander leaves.serve with roti or poori.remove the bayleaves before serving

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