HOTCHULHA

Ingredients:

• Gongura leaves – 1 cup
• Tamarind – small lemon size
• peanuts – 1/4 cup
• Tadka Seeds – 1 Table Spoon
• Gram Lentils –  1 Table Spoon
• Green Chilies – 10 cut into long lengths
• Red Chilies – 5
• Curry Leaves – 1 Stem
• Turmeric Powder – 1/4 Tea Spoon
• Hing – 1/8 Tea Spoon
• Salt – to Taste
• Oil – 1/4 Cup

Method:

1. Cut the gogura into tiny pieces or grind coarsely.
2. Take the thick juice from the tamarind approximately 1/4 cup.
3. In a saucepan, put the oil and once the oil gets hot, put the peanuts, gram lentils and tadka seeds when they crackles put the green chilies, red chilies and curry leaves.
4. Saute for couple of minutes and now put turmeric powder, salt and hing and saute it for1 minute
5. Now take this stuff in a bowl, now put the tamarind juice and gongura leaves and let it cook for 10 minutes or till the gongura leaves become soft and put the fried stuff which is in a bowl and let everything cook for 5 minutes. 

Tip: This can be stored in Fridge for 2 weeks when ever you want to make Pulihora, just mix the desired amount of paste in the white rice.

Ingredients:

• Basmati Rice – 1 Cup
• Split Moongdal – 1/4 Cup
• Onion – 1 small cut into long lengths
• Green Chilies – 5
• Ginger Garlic Paste – 1 Tea Spoon
• Cinnamon – 1/2 Inch
• Cloves 0 5
• Clove Powder – 1/8 Tea Spoon
• Coriander Leaves – Handful
• Mint Leaves – Handful
• Salt to taste
• Oil – 8 Table Spoons

Method:

1. Dry Roast the Moongdal and keep it aside.
2. In a pan put8 table Spoons of Oil once the oil is hot put the cloves, cinnamon stick, green chilies, onion and saute for 5 minutes
3. Put the Ginger Garlic Paste, clove powder and fry it till the raw smell goes off.
4. Now put the Coriander leaves and mint leaves and and saute them.
5. In a rice cooker put the rice and 2 cups of water, dry roasted moong dal and onion masala stuff and adjust the salt and let it cook in the rice cooker.

Tip: It goes very well with “Mom’s Style Egg Curry‘ & Raita.

Ingredients:

• Basmati Rice  – 1 Cup
• Carrot – 1/4 Cup – Cut into small cubes
• Frozen Peas – Handful
• Ginger/Garlic Paste – 1/4 Tea Spoon
• Butter – 2 Table Spoons
• Cinnamon Sticks – 1/2 Inch
• Cloves – 4
• Cashews – 10
• Salt

Method:

1. In a Sauce Pan, put the Butter after it melts, put the Cashews, Cloves, Cinnamon Stick and saute it for couple of minutes.
2. Now put the Ginger/garlic Paste and Fry until the raw smell goes off.
3. Now put the Carrot and Peas and Fry them for 2 minutes. Add Rice and Saute it for 1 minute.
4. Put this into a Rice Cooker with 1 3/4 cups of water and let it cook.
5. Serve it with Raita or any Gravy Curry.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Tadka Seeds – 1 Table spoon
• Gren Chilies – 2 cut into small pieces
• Curry Leaves – 10
• Salt to taste
• Oil to Fry

Method:

1. In a large pan put 3 table spoons of oil then put the tadka seeds when they crackles, put the Green chilies, a pinch of salt and saute it for2 minutes on low heat.
2. Now put the cooked rice and mix gentley and keep on the heat for couple of minutes.

It goes very well with any gravy curry or curd.

Ingredients:

• Broken Rice – 1 Cup
• Turmeric Power – 2 pinches
• Lemon Juice – 4 table spoons
• Salt to taste.
• Oil
• Tadka Seeds
• Hing – pinch
• Green Chillies – 7
• Curry Leaves – 10

Method:

1. Put one Glass of Broken Rice, little bit of Turmeric, Salt, Oil in the Rice Cooker and Cook It
2. For one Glass of Broken Rice, you need one and half(1.5) cup of water.
3. After its cooked , loose it little bit
4. Cut the Green Chillies and make it Just like how you make Lemon Rice

Ingredients: 

• Basmati Rice 1 Cup (For 1 cup rice add 1.5 cup  of water)
• Tomato – 1 big
• Bay Leaves – 2
• Mint & Cilantro – Handful
• Ginger Garlic Paste – 1 table spoons
• Shajira – 1/4 tea spoon
• Clove Powder – 1/4 tea spoon
• Biryani flower – 1/4 tea spoon
• Green Chillies – 8
• Coriander Powder – 1/4 tea spoon each
• Salt to Taste
• Oil to Fry

 Method:

1. Wash the Rice and Keep it aside. For one cup of rice you need 1 1/2 cup of tomato juice.
2. Put cooker on the Stove and put the oil in a pan.
3. Put the green chillies, bay leaf, Shajira, mint & cilantro, clove, coriander powder, ginger garlic paste, Biryani flower and you need to fry all the stuff, then put one cup of rice and 1 1/2 cup of tomato juice and put salt, mix it very well
4. You can pressure cook it or cook it in a rice cooker.

Tip: Your Tomato Rice is Ready… Serve it with Raita.

Ingredients:

• Potato – 2
• Green Chillies – 10
• Pop Seeds  – 1 tea spoon
• Cashew Nuts – 10
• Ginger / Garlic Paste – 2 table Spoons
• Clove Powder – 1/4 tea spoon
• Shazeera – 1/4 Tea Spoon
• Turmeric Powder- 1/4 tea spoon
• Mint – Dry – 1 table spoon
• Cilantro – Handful
• Lemon Juice – 2 Tea Spoons(optional)
• Basmati Rice – 2 Cups

Method:

1. First Cook the rice & Keep aside
2. Cut the Chillies and potato into small pieces.
3. In a pan put the oil and put pop + cashew stuff and fry
4. Add Green chillies and then ginger garlic paste, mint, cilantro, cloves powder, turmeric powder, salt and potatoes and fry them very well in the oil.(If you want you can add some water to cook)
5. Now put the cooked rice and mix it well and add the lemon juice.(Lemon juice is optional)

Ingridents:

• Rice one(1) cup
• Moong dal – One Third(1/3) of cup
• Ghee – 4 Spoons
• Black Pepper Seeds Half(1/2) Spoon
• Jeera
• Salt
• Ginger
• Cashew nuts
• Curry Leaves

Method:

Ingredients:

• Rice – 1/2 Cup
• Toordal – 1/2 Cup
• Small Potato – 1
• Beans – 10
• Carrot – 1
• Chow Chow – 1/4 Piece
• Green Chillies – 6
• Turmaric Powder – 1/8 spoon
• Peas – handfull
• Four cups of water
• Onion – 1/2
• Tamrin solution(Chintapandu Pulusu)
• Jagri(Bellam) – Small Piece
• Tomato – 1
• Curry Leaves  10-15
• Sambar Powder – 3 spoons
• Hing – 1/8 th spoon 
• Oil – 5 spoons
• Cilantro – 1/2 cup
• Salt + oil

Method:

1. Pressure cook first 9 items in four cups of water for 4 wistles and keep it aside
2. Put the pan on stove and put the oild and then tadka with pop seed, hing & curry leaves.
3. Cut Green chillies and onion into long length. Put these into the pan.
4. Put the cut tomato, tumeric powder, 1/4 spoon red chillie powder, salt and then let it cook for couple of minutes
5. Now put the tamarind solution, Jagari & Sambar Powder and let it cook and now put the Cilentro and mix this well with cooked rice stuff.

Ingredients:

• Basmati Rice 1 Cup
• Spinach one Bunch
• Tomato 1
• Ginger Garlic Paste – 2 spoons
• Turmeric Powder – 1/4 Spoon
• Green Chillies – 5
• Coriander & Cumin Powder – 1/4 spoon each
• Cumin Seeds – 1/4 Spoon
• Salt to Taste
• Oil to Fry 

Method:

1. Wash the Rice and Keep it aside
2. Cut the Spinach
3. Put the Spinach, Tomato, Green Chillies and grind it well .
4. Put the pan on the stove and put the oil and then put the cumin seeds. After that add the ginger garlic paste
5. After sometime, put the ground ‘puree’ and put cumin & coriander powder, turmeric and salt & mix it well
6. Put the rice and water(for one cup rice, add one and half cup water)
7. Cook the rice in rice cooker/Pressure cooker which ever way you like.