Ingredients:

• Moongdal – ¼ Cup – Dry Roasted.
• Soji – ¼ Cup – Dry Roasted.
• Sugar – ½ Cup
• Milk – 1.5 Cup
• Cashews – 10
• Raisins(Kismis) – 10
• Ghee – 2 Tablespoons
• Cardamom(Elachi) – ¼ Teaspoon

Method:

1. Take a pressure cooker and put the dry roasted moongdal and wash it with water.
2. Add ½ cup of milk, ¼ cup of water and cook moongdal for 2 whistles and let it cool.
3. In a small pan, put 1 tablespoon of ghee and fry the cashew and raisins and keep it aside.
4. Once the pressure is gone, take the lid off the cooker and put the remaining 1 cup of milk, soji, elachi, sugar and 1 tablespoon of ghee and stir it continuously so that it won’t form soji lumps.
5. Add Cashews, Raisins and mix it gently.

Serve it hot or cold.

Ingredients:

• Bajra(Pearl millet) – 1/3 Cup
• Moongdal – 1/4 Cup
• Zeera(Cumin Seeds) – 1/2 Teaspoon
• Hing – 1/4 Teaspoon
• Ghee – 2 Tablespoons
• Salt – to taste
• Curry Leaves – 1 stem

Method:

1. Take a pressure cooker and put washed Bajra, Moongdal, 1/4 teaspoon of zeera and 1.5 cups of water and let it cook for 5 whistles.
2. Once the pressure is off, take the cooker lid out.
3. Take a small pan and put 2 tablespoons of ghee and bring it to heat and put the remaining zeera, hing and curry leaves and let them crackle and put this in the cooked Khichidi.
4. Your delicious Bajre ki Khichidi is ready to indulge.
5. Serve it hot  with any gravy curry.

Also can be served warm or cold with home made curd.

రాగి పిట్టు

Ingredients:

• Raagi Flour(రాగి పిండి) – 1 Cup
• Jaggery(బెల్లం – गूड) –  1/4 Cup
• Ghee(నెయ్యి) – 1 teaspoon
• Elachi Powder (इलाची) – 1/4 Teaspoon
• Fresh coconut – 1 Tablespoon – grated.
• Salt – a pinch

Method:

1. Tale a bowl and put the Raagi Flour, salt and mix it well.
2. Now add water little by little and mix it to get the flour wet.
3. Put this in idly maker and cook it for 5 minutes and let it cool.
4. Grate the Jaggery like powder and keep it aside.
5. Put the cooked Raagi mix in a big bowl and make like powder and add jaggery, elachi, coconut and ghee and mix it well.
6. Your Raagi Pittu is ready to eat.

 Ingredients:

• Sabja Seeds(Takamari Seeds)  – 1/2 Teaspoon
• Honey – 2 Teaspoons
• Lemon Juice – 1/4 Teaspoon
• Salt – 1 pinch

Method:

1. In a 8 oz glass of cold water, put all the ingredients and mix them well.
2. Keep this in refrigerator for 5 min before serving.
3. It is very good for hot summer day.

Ingredients:

• Mutton – 1/2 Kg
• Bhindi(Okra) – 1/2 cup – cut into pieces
• Tomato – 1 small – cut into small pieces
• Onion – 1 Small – cut into small pieces
• Ginger-garlic paste – 1 table spoon
• Red chili powder – 1 tea spoon
• Turmeric – 1/4 Teaspoon
• Tamarind – 1 small lemon size
• Clove powder – 1/4 Teaspoon
• Salt – to taste
• Oil – as required
• Cilantro – handful

Method:

1. Pressure cook the mutton pieces for 3 whistles and keep it aside.
2. Soak the tamarind in 1/4 cup of water and take the juice and keep it aside
3. Take a pan and put 6 tablespoons of oil and bring it to the heat and put the onion pieces and saute for cople of minutes and then put the ginger-garlic paste and fry this until the raw smell goes off.
4. Add Bhind pieces, salt, turmeric and mix it well and then put red chili powder, clove powder, tomato pieces and 1/4 cup of water and put the lid and cook for 5 minutes.
5. Now put the cooked mutton pieces and tamarind juice and cook on low heat for 15 minutes and adjust the salt and put the cilantro.
6. Let the curry sit for 2 hours before your serve.

It goes very well with white rice.

Ingredients:

• Gongura – 2 Cups
• Shrimp – 40 Medium or Small(Cleaned & Divined)
• Tomato – 1 Medium – Cut into small pieces
• Onion – 1 Medium – Cut into small pieces
• Ginger-garlic Paste – 1 Table Spoon
• Red Chili powder – 1.5 Tea Spoon
• Green Chilies – 5 cut into long lengths
• Turmeric Powder – 1/4 Tea spoon
• Clove Powder – 1/8 Tea Spoon
• Salt – to taste
• Coriander Leaves – Handful
• Oil

Method:

1. Cook gongura leaves in 1/4 cup of water for 15 minutes, grind coarsely and keep it aside
2. In a heavy bottom sauce pan put 8 table spoons of oil . Once oil becomes hot, put the onion, green chilies and saute for couple of minutes.
3. Add ginger garlic paste to the pan and fry until the raw smell goes off.
4. Put the turmeric, chili powder, salt, clove powder, tomato pieces, shrimp and a cup of  water and put the lid and let it cook for 15 minutes or like a thick gravy curry.
5. Slowly put the grounded gongura stuff and mix it very well with at this point. Check the salt and you can adjust it.
6. Put the alf of the coriander leaves and let it cook on slow heat so that curry will not burn.
7. When it looks like a medium thick gravy take it off from the heat and garnish it with remaining cilantro leaves.

Tip: It goes very well with white rice.

Ingredients:

• Chicken Pieces – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, clove powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add Chicken pieces and mix it well. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

My Paternal grandma is such a great cook who always makes all hot and spicy food specially in winter months and during rainy days.

Although my mom is a good cook, we always look forward to eat spicy food from my Grandma especially my dad loves her hot and spicy Hara Emli ka Machhi(Green tamarind with Fish).

Ingredients:

• Fish – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Fish Masala Powder – 1/4 Tea Spoon
  •  Methi – 10
  • Curry Leaves – 20
  • Coriander- 1 Table Spoon
  • Cumin – 1 Table Spoon
  • Dry roast the above 4  and store in a air tight bottle.
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, fish masala powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add  Fish pieces gently. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

Ingredients:

• Rice – 1/4 cup (Coarsely grind)
• Raagi Flour – 1 Cup
• Salt to taste

Method:

1. Grind the Rice coarsely in the food processor
2. In a pressure cooker, put this rice, salt and 2 cups of water and cook it for 3 whistles.
3. After the pressure is gone, put the pressure cooker on the heat.
4. Check to see if Rice  have some water in it. If you see no water, then add a cup of water and then put the Raagi Flour little by little and mix it with the cooked rice. Mix it until it comes close.

Tip:  You can serve Raagi Sangati with Sambar, curd or with the famous Chicken Sheruva.