Aloo kurma

Contributor : sushma rao

 aloo korma..i usually cook directly in hawkins..
take cooker, add oil, add whole masalas(clove, cinnamon, cardamom n bay leaf), fry and then add onions cut longitudinally and green chillies, add salt n cook till onions are soft, add GG paste and fry till raw smell goes, here i add peeled potatoes(raw) cubed.. fry for a min and add tomatoes again big pieces only..add lil garam masala, red chilli pwdr n turmeric, fry and add lil water.. put whistle and cook for 2-3 whistles..meanwhile soak 5/6 cashews in warm water..when they become lil soft mixie lo add 1-2 green chillies, 2tbsp grated coconut and cashews n lil water n make a fine paste.. once the cooker lid comes off, add this paste and mix and cook for 4-5 more mins, consistency chuskoni add coriander and done

Kadai Mushroom

Contributor : Meera

kadhai mushroom- 
Dry roast 5-6 red chillies, 1 tbsp peppercorn, 1 tbsp dhaniya seeds, 1 tbsp jeera. Hand pound them into a coarse powder and add pinch of kasuri methi to it.
Now sauté onions, green peppers and mushroom. Once they are slightly cooked, add some tomato puree and salt. It should be semi dry like Manchuria. Finish off with the kadai masala powder. Add some chilli powder if you want it to be more spicy

Mixed Dal ideas

Question : Girls monna ma ayana ni toor dal temmante mixed dals techaru adenti ante five vunayyi better emo ani techanu anta 🙆 danilo toor dal, urad dal, chana dal, masoor dal, moong ( anukunta not sure ) dal vunayyi .. denini deniki use cheyagalanu ?! Pls help .

 Usha Rao : panch ratan dal cheseyu. It should be fine. I did mix 5 dals but sometimes I mix 2-3 varieties of dal to make dal. Normally o don't add ginger and garam masala but for mixed dal ginger vestanu and pinch garam masala or in tempering whole garam masala. Vada should also taste good. Again I never tried with 5 dals. But I think it would taste fine

Padmini Reddy Jalaja dosa batter appudu soak cheyyi . One cup mixed dal , one cup urad dal and three cups rice with tea spoon menthuluu

Meera Girija Tadimeti: Panchmel dal chesta and I use whole urad gota with skin. Konchem pasupu vesi Hawkins cooker lo cook chestey baga ostundi. Baga cook ayyaka jeera, 1-2 cloves, lots of thinly sliced garlic, endu and pachi mirchi, sannaga tarigina onions vedi nooney and neyyi kalipi popu veyyi. Popu vesaka salt vesi, let it simmer for at least 30 mins. Almost dal makhani laga baga cook aitey neeku foam radu. Ala baga chikkaga ayyaka, konchem amchur and home made or punjabi garam masala vesi kalapali. It tastes really good. Key ingredient is lot of cooking, garlic and the good garam masala

Parwal Aloo Curry

Contributor : Sarita Alla

Nenu okko time lo Chala simplega chesta.. time lenappudu masala grinding procedure cheyyanu.. Na blog undi masala grind chese procedure. The one I share is quick and easy.
Here u go
Parwal aloo recipe 
Parwal 1 lb 
Aloo 3 big or medium
Method: This is typical orissa style. Cut parwal into halfs and aloo into big slices.Add little salt and turmeric to the chopped pieces. Fry aloo parwal in 4 tbspn of mustard oil ;( if u don't have mustard oil can use regular cooking oil, in most oriya dishes we use mustard oil)shallow fry) once fried take out from pan keep aside.In the same pan add jeera, bay leaf, clove, cardamom, cinnamon ( each spice only 1 quantity)soon add chopped onions( one big onion )2 green chillies.Fry well then add 2 tbspn of ginger garlic paste. Add salt and turmeric, fry well then add fried parwal and aloo and one chopped tomato.Now add jeera, Daniya powder, chili powder sauté ,Cover it cook few mins , then add 2 cups water( I usually add boiled water) Cook 10 to 15 mins or until it is done. Finally add 1 tspn Garam masala ( mine home made)to the curry cook 2 to 3 mins or until our gravy consistency,switch of the stove.Yummy parwal aloo curry ready.

Kadai Paneer

Contributor : Sushma Rao

paneer curry, i am not sure what to call it, kadai paneer anacho ledo, recipe: in a pan add ghee + oil arnd 2 tbsp, add whole cloves, cardamom, small bay leaf n cinnamon, add in onions(2) n salt full maggaka add tomatoes(2), red chillipwdr, turmeric, cumin pwdr,when tomatoes are done leave it to cool..take almonds n cashews in equal qty n soak them b4..i used arnd 6 of each..blend the tomato onion mix n nuts using water into a fine paste.. take butter in a pan and add diced onions, peppers n peas(i dint add)..saute them for a while without loosing the crunch.. add the paste and crushed kasoori methi arnd 1 tbsp and fry for a while..add the paneer ( i made it prev day so it was soft) and cook till oil comes out..garnish wid coriander.. mundu onions fry chesinappudu kavalante gg paste kuda veyyochu

Nune Vankaya

Contributor- Keerthi Cherukuri
Nenu chesi one year daatinattundi 😞 recipe koodaa ekkadaa note chesukoledu, gurthunna varakoo chepthaanu..

Baby brinjals theesukuni slits chesi salt water lo soak cheyi..Meanwhile peanuts, Chanadal, urad dal equal ratio lo theesukuni dry roast chesuko, sesame seeds optional...And then dry roast dhaniyalu, jeera, menthulu ( ivi 1/2 small tsp chaalu), red chilly (adjust to taste), endukobbari, hing...Cool ayaaka tamarind, uppu, pasupu vesi coarse powder chesuko..U can add garlic if u want to..Ee powder lo water konchem kalipi pettuko..
Pan lo oil vesi brinjals spread chesi rendu vepulaa fry chesuko (half cook ayithe chaalu, poorthigaa cook ayipothe paste stuff cheyalem)...ivi cool ayaaka masala paste stuff chesi pettu...Mallee ade oil lo kaastha aavaalu, curry leaf tho popu petti stuffed brinjals vesi mootha petti brinjals poorthigaa cook ayedaakaa vunchaali...Paste emannaa migilithe vankayalu paina vesey cook cheseppudu..


Contributor-Meera Girija Tadimeti
Paina Keerthi Cherukuri share chesindi. I followed that but added onion to gravy,Fry chesi grind chesa

Vankaya Menthi Karam (brinjal stuffed with fenugreek seeds)

Contributor- Geetha Madhuri Chilakamarri

Menthi karam: oil lo hing, menthulu, jeera, mustard and red chillies vesi popu vegaka cool chesi powder cheyali. Menthulu regular popu kanna oka spoon ekkuva veyali. Ee powder stuff chesi magginchali. Once it is done tamarind pulp (in water consistency) and little jaggery vesi cook cheyali. Salt add chesi kothimeera veste curry ready.
Ivala anni dry roast chesi powder chesanu. And brinjal stuff cheyakunda direct koncham oil lo magginchi tarvata direct ga powder vesesi tamarind water salt and jaggery vesi daggaraki vachedaka udikincha

Gongura Senagapappu Koora

Contributor: Poornima
Sanagapappu udikinchukuni almost undikina taruvaatha add gongura... gongura maggakaa add salt, chilli powder... you can add bottle gourd pieces in senagapappu for boiling... taalimpu loo garlic pieces vesthaaru... monnee mom chesindhi naa koosam... yuummmm

Contributor: Madhuri
here is one more recipe with slite variation to what poornima shared. Oka pan lo oil vesi popu petti , garlic pods (as u wish) , onion , green chilli peices fry cheyali. Then add gongura, sorakaya peices , one tomato vesi lid petti cook cheyali . Salt and chilli powder veyali. Onion ekkuva vunte baguntundi.

Vankaya Menthi Karam

Contributor: Meera
spoon each of senagapappu, minapappu, 1/2 spoon each of dhaniyalu, jeelakarra, 1/4 spoon menthulu and 10-12 endu mirchi. Ivi koddiga oil lo roast chesi powder kotti vankaya lo stuff chesi cover chesi cook cheyyali oil lo. Indulo optional ingredient chinthapandu. Either powder chesey Mundu pappula tho fry chesi powder cheyyali or you can add chinthapandu rasam while cooking.

Contributor: Bhargavi
I add some peanuts too to Meera's recipe ....chala baguntundi taste and also coarse pwd cheyyandi if fry ,gravy curry avithe u can make a paste with tamaring water and stuff

Brinjal Gravy Curry ~ Vankaya Gravy Curry without Onion

Contributor: Geeta Madhuri
vankaya curry podi tho ante I do both mudda curry and gravy one also. Menthi karam tho kuda gravy laga chestanu but gravy palchaga untundi. Gravy curry ki aite 1st vankayalani gutti laga cut chesukuni cook chesukovali(either deep fry/shallowfry/in water) nenu aite koncham oil vesi magginchestanu. Then for gravy dry roast sesame seeds 1cup, peanuts fist full and red chillies. Meeku ishtamaite idi grind cheseppudu kobbari vesukovachu. Idi paste chesukovali. Then in a pan koncham oil vesi tomatoes(puree/finely chopped) maggevaraku cook chesi add the paste. Baga thick anipiste koncham water vesukovachu. Ee paste cook ayyevaraku unchali. Add salt and lil garam masala(I rarely use this masala). Once it is done oil ooze avutundi. then add brinjals and let it cook for 5mins. Gravy mari overcook cheyaddu taste maripotundi.

Simple Paneer Curry & Butter Paneer Masala

Contributor: Meera
Onion and tomatoes gravy chesi, add some milk or curd in the end. You can add Kasuri Methi in the end to give a nice aroma.
Kadhai style aitey gravy avasaram ledu. But quantity ekkuva radu. Onion tomato di purée chestey quantity ekkuva vastundi along with milk/curd.

Butter Paneer Masala Contributor: Vijitha Ramesh
vah chef di simple di paneer butter masala vundi... here's the link... tried and tested one

Parval Alu Curry

Contributor: Sarita Alla
this is my very first recipes lo okati.. Here u go, recipe link

Aratikaya Masala Fry

Contributor: Indira Harikrishna
Here you go…

First banana peel chesi,wash chesi,each banana ni 3 half’s ga cut cheyali tharavatha vadini long slices ga cut cheyali( I’ll post pic how it will look). avi cut chesukuni kunchem water 1/4 cup water posi oka whistle cooker peetali(you can also do it on stove) without cooker. tharavatha oka bowl lo kunchem tamarine juice(chinthapandu pulusu),salt and karam vesi mix cheyali ..tharavatha e pieces ki patinchali..kunchem marinate ayyaka oka pan meeda oil vesi e banana pieces vesi veyinchala (not deep fry) ala two sides fry cheyali.

For non veg girls e dish achu fish fry laga untudhi try it…Poornima I am not sure mee husband dheeni kosam chustunnaro ledho. But nenu ela chestha. If you still have doubts PM me. Nenu call chesi cheptha..I am very poor in explaining:(

Radish Curry

Contributor: Sravanthi Suresh
first koncham sena ga pappu nanapettali
Then in a pressure cooker add oil and add tempering. Then add slit chillies and sauté for some time. Then add chopped radish and soaked chana dal. Add required amount salt mix and then add quarter glass of water and pressure cook for 2 whistles. That is it u can eat it with roti or rice

Dill Leaves Curry

Contributor: Meera
Here is the recipe link.

Sweet Potato Chikkudukaya Tomato Curry

Contributor: Sravanthi Gutta

First chikkudukayalni konchem boil chesi pettukovali pakkana.tarvatha talimpu vesukuni,andulo mulakkayalu vesi fry cheyali.(Maku ikada mulakayalu tondaraga udakav so mundu vesi fry chestha or else pakkana udikinchi konchem vestha).Tarvatha onion vesi fry cheyali.Then sweet potato,chikkudukaya vesi mootha pettali.Ivi konchem vegaka tomato add cheyali..mamulu tomato curry kante kuda konchem ekkuva vesthe baguntundi taste.next salt,kaaram vesi moota petteyali udike varuku...next add kothimeera.mulakkaya,sweet potato,tomato kalipina taste yummy ga untundi asalu..

Potols Besan stuffed

Contributor : Hemalatha Kalagarla

recipe:potols two sides motikalu cut chesi then madyalo cut chesi seeds teeseyali nd put it a side,stuffing mix: besan,karam,salt,vv tiny chopped onions spoon oil vesi anni mix chesi danni stuff cheyali. now pressure cook cheyali. tine mundu popu lo fry cheyali lik roast.yummy stuffed potols ready. njoy with rice

Dumpala Karam

Contributor : Bhargavi Peruri

Potatoes ---cut them into equal pieces (not too small) and par boil them for 7-8 mins with salt ...drain and let cool , add g-g paste, finely chopped green chillies, finely chopped curryleaves, finely chopped cilantro (around a tsp), finely chopped onion, karam, garammasala , dhaniya pwd , salt (little),pasupu, rice flour konchem, besan konchem, pinch of chaat masala mix them well with just enough water ( a couple of drops just so the mixture sticks to the aloo but doesnot cover it completely) and heat oil and deep fry till golden brown and meanwhile heat 1 tsp oil and fry chillies, curryleaves and add the fried potatoes and toss ...serve as is or with ketchup or with rice, rasam or sambar ...mast untadi

Restaurant Style Gobi Masala

1. Contributor: Vidya Eda
gals restaurant style cauliflower curry recipe net lo chusi chesa nd chaala bagundhi tasty ga evaranna try chestha antey kindha link follow... Here is the link.

Rhubarb Pappu

1. Contributor: Radha
nenu first time Rhubarb techinappudu chaala pullaga undi ani pappu try chesanu...it was lovely...ippudu regular ga chestunnanu....pappu vidiga udakapettesi...tadka lo rhubarb vesi koncham uppu vesi udikaka..pappu vesi uppu, pasupu, karam vesi off cheyyali...pappu lo direct ga rhubarb vesi try cheyyaledu...btw Rhubarb is used for desserts..Sreechandana Reddy tagging u too...i always like to eat it directly