BENDAKAY VEPUDU

Lady finger/ Okra   250 G

Oil            100 ML

Red chilli powder15 G                                                                                              

Turmeric powder  15 G                                                                                              

Salt                    To taste                                                                                      

Corainder powder  20 G                                                                                              

Peanuts    50 G

PROCEDURE

                                                                                      

1.    Thin Slice the okra. Deep fry these okra. Till golden brown color and crisp

2.    Now take crispy okra in bowl, add powdered masala and salt.

3.    Now add deep fry peanuts to okra and serve hot.

GUTTI VANKAYA KURA

Onion                      100 g                                                                               

Green chillies     15 g                                                                                  

Cumin seeds            7 g                                                                                     

Ginger                      15 g                                                                                  

Garlic                      15 g                                                                                  

Salt                           To taste                                                                     

Curry leaves         5 g                                                                                     

Red chilli powder  10 g                                                                                  

Turmeric powder   12 g                                                                                  

Garam Masala powder 12 g                                                                                  

Cashewnut           25 g                                                                                  

Poppy seeds          20 g                                                                                   

Small brinjal      400 g                                                                               

Oil                             100 ml                                                                               

PROCEDURE

1.    Blend together onion, green chillies, Cumin seeds, ginger garlic paste, salt, curry leaves to fine paste.

2.    Add red chilli powder, turmeric powder, garam masala powder, cashewnut and poppy seeds paste to above mixture and mix properly.

3.    Now slit small brinjal and fill it with above mixture.

4.    Cook brinjal in kadhai on low flame. Add the paste left into kadhai along with brinjals.

                  Garnish with chop coriander

ORRU KODI PULUSU

Onion        150G            Green chillies 20G   Cumin seeds 5G           Ginger 10G                    Garlic 10G                     Turmeric powder 10G                                                                                 Salt To taste               Red chilli powder 15G                                                                                Chicken curry cut 500G                                                                            Clove 5G                        Green cardamom 6G Black pepper 8G         Tomatoes 100G          Fresh coriander 15G PROCEDURE                                             1.    Make a paste of ginger and garlic 2.    In handi add oil and allow to heat. 3.    Add chop onion, cook it till golden brown. Add ginger garlic paste and sauté 4.    Add red chilli powder and turmeric powder. Add little water if required. 5.    Now add chop tomatoes and salt. Cook till tomatoes becomes soft and mushy. 6.    Crush clove, green cardamom and Black pepper in Mortar & pestle. Add it into gravy.

                Add chicken and cook. Garnish with chop coarinder