CHAAMAGADDA/TARO/ARBI PULUSU

INGREDIENTS:

Taro root/Arbi/Chamagadda ------------10-12 medium sized

Onions-------------------------------------1 big one

Red chilli Dry------------------------------4

Green chillies------------------------------5

Tomato-------------------------------------2 big and ripe

Tamarind----------------------------------lemon size

Mustard seeds-----------------------------1/2 tsp

Cumin seeds-------------------------------1 tsp

Methi Powder-----------------------------1/4 tsp

Hing/Aesfoetida--------------------------pinch

Green chillis------------------------------4-5 slit

Turmeric ----------------------------------1/2 tsp

Ginger garlic paste------------------------2 tsp

Coriander powder ------------------------1 tbp

sugar/jaggery-----------------------------2 tsp

Coriander leaves--------------------------to garnish

Oil------------------------------------------3 tbp

DIRECTIONS:

1.Clean and peel the skin of Arbi and cut them into medium size peices .

2.Place them in salted water to avoid changing color.

3.Clean and extract 1-1/2 cups of tamarind juice from tamarind and keep it aside.

4.Place the arbi pieces in a pressure cooker just half filled with water.

5.Turn off for 1 whistle.Dont take off the pressure.Its very important to boil them or else they will be hard enough.Or else you can either boil them for 8-10 minutes in hot boiling water.

6.Test whether its soft enough or not.When u cut it with a knife u should feel soft not like cutting raw potato.

7.Heat oil in pan and add red chilli, mustard seeds,Cumin seeds and onions .

8..Fry till they turn transperent then add little hing, green chillis, tomatoes, ginger garlic paste,red chilli powder.

9.After 7-8 mins add tamarind extract and some pressure-cooked water to it ( add little first and taste to add as much as u like )

10.Add coriander powder and enough salt,sugar.Cover and cook for 8-10minutes.taste it and see whether everythings correct.

11.When it comes to boil add Arbi pieces and see if gravy is enough for the pieces.

12.Boil it for 10-15 mins the pieces will make the gravy thick.

13Eating it after 30 minutes makes it taste better with rice.

MAKHANI/BUTTER CHICKEN CURRY

INGREDIENTS:

Chicken –------------------- 2 Lbs boned, and cubed

Yogurt------------------- -- -5 tbp

Tandoori masala –----------- 1 tbp(u can get in any store)

Garam masala powder --–-- 1 tbp

Lime juice –----------------- 2 tbp

Tomatoes-------------------2 boiled,pureed

Cinnamon--------------------4-5 sticks

Green chillies-----------------3-4 slit

Cummin powder ----------– 1 tsp

Butter –-------------------- 2 tbp

Oil--------------------------2 tbp

Onions –-------------------- 2, sliced

Ginger,Garlic paste----------2 tbp

Mustard seeds----------------1/2 tsp

Chilli powder –-------------- 1 tsp

Coriander powder –--------- 1 tsp

Turmeric powder – ---------1/2 tsp

Cashew nuts –--------------- 10

Almonds –------------------- 5

Coconut Cream –------------- 2 tbp

Coriander leaves –----------- 2 tbp chopped


DIRECTIONS:

1.Clean the chicken and keep it aside.

2.Take a deep wide bowl for marinating.Mix enough salt,1/4th tsp of turmeric,1/2 tsp of chilli powder,1 tbp og ginger garlic paste,2 tbp lime jiuce,1/2 tbp garam masala,1/2 tbp coriander powder and all yogurt till u get asmooth paste.

3.Drop the chicken pieces in the marinade and mix well to see that the pieces are well covered in spices.

4.Cover and place in refrigerator for 2-3 hrs and keep it out 1 hr before u start to cook.

5.Heat oil ,butter in a wide pan and add mustard seeds,cinnamon sticks,5 cashew chopped,onions,remaining 5almonds and 5 cashew paste,green chillies.

6.Fry till the onions turn translucent and the add 1 tbp of ginger garlic paste tomato puree,1/2 tsp red chilli,1/2 tbp coriander powder,1/2 tbp garam masala powder,tandoori masala,1/4 tsp turmeric powder,cumin powder.

7.Let it fry for few mins.

8.Now add the marinade chicken to paste and mix well with 2 cups of water.

9.Taste the gravy and see if salt/spices to be added.

10.After 10 mins add coconut cream to it and cook with the lid closed for 10 more mins or more till the pieces become tender and gravy starts to thicken.

11.Turn off and garnish with coriander leaves.

12.Serve hot with roti/rice

INSTANT PUNUGULU

These can be made in minutes without any kind of Idli/Dosa Batter. All u need is mix up all the ingredients and wait for min of 30mins and then either deep-fry in oil or shallow fry in Gunta Ponganala pan.I have tried both versions but would be posting the shallowfried punugulu picture.

SERVES:3-5 people

INGREDIENTS:

All purpose flour------------1/4 cup of standard measuring cup

Rice flour--------------------1/2 cup of standard measuring cup

Yogurt sour------------------1/2 to 3/4th cup of standard measuring cup

Salt---------------------------to taste

Cumin seeds-----------------1 tsp

Onions-----------------------1/2 cup of standard measuring cup chopped

Corinader leaves------------4 tbp chopped

Green chillies---------------8-9

Baking soda-----------------1/2 tsp

Oil--------------------------- for Deep-frying

DIRECTIONS:

1.Mix rice flour,all purpose flour,salt,baking soda properly.

2.Add chopped onions,green chillies,cumin seeds,Coriander leaves.

3.Mix well and add enough of yogurt and mix well with hands.

4.Add the yogurt slowly spoon by spoon now till consistency is thick enough like idli/vada batter and let it stand for 30 mins.

5..Now either deep fry in oil by dropping small balls. See these remains together like a ball.If not so add some flou and fry till they turn light brown.

6.Other way is to use Gunta ponganala/Paniyaram Pan.Drop small amount into the grooves and fry till both sides are done.serve hot with coconut chutney or ketchup

ALOO MATTAR

INGREDIENTS:

Potato---------------------------3 medium ones

Tomato-------------------------3 big ones

Peas-----------------------------1/4 cup of standard measuring cup

Onion---------------------------1 big one chopped finely

Green chillies-------------------3 depending on their spice level

Ginger---------------------------1" chopped finely

Garlic----------------------------3 pods chopped and crushed

Dry Red chillies-----------------3

Red Chilli Powder---------------1-1/2 tsp adjust

Curry leaves---------------------few

Coriander powder---------------1 tbp

Turmeric------------------------1/4 tsp

Cumin seeds--------------------1 tsp

Mustard seeds------------------1/2 tsp

Cumin powder------------------1/2 tsp

Cloves---------------------------2-3 powdered

Salt------------------------------to taste

Oil--------------------------------3 tbp

DIRECTIONS:

1.Clean,Peel and cut the potatoes and microwave in some water for 5-7 mins high.

2.Heat oil in a wide vessel and add cumin seeds,mustard seeds,dry red chillies, chopped onions, ginger, garlic, green chillies.and very little salt. Fry till onions turn translucent.

3.Now add turmeric,coriander powder,cloves powder,red chilli powder,cumin powder and fry for a minute.

4.Add the chopped tomatoes and stir fry till it gets mushy.Now add the microwaved potatoes,fresh peas and combine and cook covered on low heat for 3-4 minutes.

5.Stir once in a while and add salt and enough water to cover the potatoes and cook till the done and desired consistency.

6.Turn off heat. Garnish with chopped coriander leaves.Serve hot with rotis/chapatis/steamed white rice.