Kobbari Annam & Bangaladumpa Kurma (Coconut Rice & Potato Kurma)

Kobbari Annam - Heat 1 tbsp of Ghee + ½ tbsp of Oil in a heavy bottomed pan on medium heat, add and saute an inch of Cinnamom Stick, 2 Cloves, 2 Cardamoms and a Bay Leaf for a few seconds. Add a tsp of Ginger Garlic Paste and fry for 30 seconds. Add and saute 4-5 slit Green Chillis and 2 medium sliced Onions for 4 minutes. Add a pinch of Turmeric Powder, Salt and combine. Add 2 cups of raw Basmati Rice and saute for a minute. Add 2 cups of Coconut Milk and 2 cups of Water; bring to a boil. Reduce heat and cover cook till rice is done. Garnish with fresh Coriander leaves before serving.

Aloo Kurma -
Preparation - Wash, peel, cube and boil 3 Potatoes and keep aside. Make a paste of 2 tbsp of Grated Coconut and a tbsp of Poppy Seeds with warm water and keep aside.

Heat ½ tbsp of Oil in a pan; add and saute 2 finely sliced Onions, 2-3 slit Green Chillis, few Curry Leaves for 4-5 minutes. Add a tsp of Ginger Garlic paste and fry for another 3 minutes. Add a tsp of Red Chilli Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder, Salt; combine well. Add 2 quartered Tomatoes, boiled potatoes and cook on medium heat for 6-7 minutes. Reduce the heat, add the ground coconut-poppy seeds paste; combine and cook for 3-4 minutes. Add a cup of Water and cover cook till the desired gravy consistency is got. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Quick And Easy Tiramisu (with Egg whites)

In a bowl, while gradually adding 4 tbsp of Sugar to 3 Egg Yolks until pale in color. Add 14 oz of Mascarpone Cheese and mix gently until smooth.

In a separate bowl, beat 3 Egg Whites with a which until thick and gently place them into the Mascarpone cheese mixture. 

Dip 14 Lady fingers quickly into 2 cups of strong Coffee and arrange them in a rectangle serving dish. Cover the lady fingers with the cream mixture and sprinkle the top with bitter Cocoa Powder. Refrigerate at least one hour before serving.

Potlakaya Kobbari Vepudu (Snakegourd Coconut Stir fry)

Clean, cut a long Snake Gourd into length wise and scoop out the flesh inside and cut into thin slices.

Heat a tbsp of Oil in a pan and crackle ½ tsp of Mustard Seeds. Add and sauté few Curry Leaves, a tsp of Chana Dal and a tsp of Urad Dal for a minute. Add the snake gourd slices, coarsely ground 3-4 Green Chillies and cook for a minute. Now add Salt to taste and a pinch of Turmeric Powder to it and mix. Cover cook on low heat for 12-15 minues until snake gourd pieces are soft and done by stirring occasionally. Add ¼ cup of grated Coconut to the cooked vegetables; mix and let it cook on open for 2 minutes. Remove from heat and serve with hot rice.

Beerakaya Tomato Kura (Ridge Gourd Tomato Curry)

Heat a tbsp of Oil in a pan; add and splutter ½ tsp of Mustard seeds. Add 3 cloves of crushed Garlic and few Curry Leaves and saute for a few seconds. Add a finely chopped Onion, 2-3 slit Green Chilies and saute for 4 minutes. Add a pinch of Turmeric Powder, 2-3 peeled and diced medium Ridge Gourds; cover cook on low heat for 14 minutes. Add a tsp of Red Chili Powder, ¼ tsp of Coriander Powder, a large pinch of Fennel Seeds Powder and a pinch of roasted Methi Powder/Kasuri Methi; cook for 2 minutes. Add 2 medium finely chopped Tomatoes and cook for 5 minutes. Cover cook for 5 minutes, add a small cup of Water, ½  tsp of Sugar/Jaggery, Salt to taste and  ¼ tsp of Garam Masala Powder. Cover cook on medium heat till it reaches curry consistency and remove from heat. Garnish with chopped coriander leaves and serve warm with rice or rotis.

Udipi Sambhar (Udipi Masala Lentil Soup)

Dal - Cook a cup of Toor Dal with a pinch of Turmeric Powder and a tsp of Oil in cooker upto 3-4 whistles, mash the dal while its still warm and keep aside.

Powder - Dry roast 2 tsp of Urad Dal, 2 tsp of Cumin Seeds, 3 tsp of Coriander Seeds, ½ tsp of Fenugreek Seeds, 4 dry Red Chillies, ¾ cup of fresh or frozen grated Coconut and make smooth powder. 

Masala - Heat a tsp of Oil in a sauce pan. Add and saute a pinch of Asafoetida, a thinly sliced Onions, 3-4 slit Green Chillies and few Curry Leaves until the onions become transparent. Add 2 cups of mixed vegetables (Yellow Pumpkin, Drumsticks, Squash, Eggplants etc), a finely chopped Tomato, a pinch of Turmeric Powder, enough water to cover the veggies and cook covered until the vegetables are cooked.
Add 2 tsp of Tamarind Pulp and cover cook for 5 minutes. Add the ground powder, a tbsp of Jaggery and Salt to taste; mix well. Once the mixture comes to a boil add the cooked dal, mix well and check for salt. When the sambhar just begins to boil, switch off the stove.
Popu - Heat a tsp of Oil in a small pan; saute ½ tsp of Mustard Seeds, few Curry Leaves, 2-3 dry Red Chillies and ¼ tsp of Asafoetida for a minute. Pour over the Sambar and garnish with chopped Coriander Leaves.

Instant Palakova

Melt a stick of Butter in a small bowl in the microwave. To it add 400 gms of Condensed Milk, 2 cups of Milk Powder, a pinch of Cardamom powder and mix well. Microwave for a minute and mix well. Microwave for 2 more minutes and mix thoroughly till soft. Allow to cool and once cool, grease fingers with ghee and make small soft balls. Press each ball slightly and top it with few chopped nuts.

Jeera Aloo (Cumin Potato Fry)

Pressure cook 12-15 Baby Potatoes for a whistle and simmer for 5 minutes and remove from heat.After the pressure drops, drain and cool the potatoes and peel the skins off. Prick the potatoes once or twice using a fork. Heat a tsp of Oil in a pan and shallow fry the prickled boiled potatoes on low-medium flame for 7-8 minutes until they become crisp.

Dry roast a tsp of Cumin Seeds and a tbsp of Coriander Seeds until dark brown and then pound them in a mortar and pestle to a coarse powder.

Heat a tbsp of Oil in a pan; sauté a pinch of Hing, a tsp of Cumin Seeds, 2 finely chopped Green Chillies and fry well until they are crisp. Add the freshly ground coriander-cumin powder, ½ tsp of Amchur Powder, a tsp of Red Chili Powder, Salt to taste and add crispy fried baby potatoes. Mix well and lightly roast on medium heat for another 3-4 minutes. Garnish with few chopped Coriander Leaves and serve hot.

Royyala Masala Iguru Kura (Shrimp Curry)

Masala Paste - Grind 2 tbsp of Poppy Seeds, 6 Cloves, 3 Cardamom, an inch of Cinanmon Stick, 2 bsp of Coriander Seeds, 3 tbsp of Cashewnuts, an inch of Ginger and 3 cloves of Garlic to smooth paste.

Marinate - Wash 500 gms of Prawns with water and ¼ tsp of Turmeric Powder. Drain the water, add and mix ground masala paste, 2 tbsp of Red Chilli Powder, pinch of Turmeric Powder and Salt to taste. Keep aside for 15 minutes.

Heat 2 tbsp of Oil in a pan; add and sauté 2 finely chopped Onions, a pinch of Turmeric Powder, few Curry Leaves, 6 slit Green Chillies till soft. Add the marinated prawns, mix well, cover cook for 6 minutes on low heat. Remove the lid, add a cup of Water, cover and cook in low heat till the prawns turn soft. Once the prawns turn soft, cook on high heat till the gravy turns thick. Garnish with few Coriander Leaves and serve hot with rice.

Mirchi Ka Salan (Hyderabadi Banana Chilli Curry)

Masala Powder – Roast ¼ cup of Groundnuts, 2 tsp of white Sesame Seeds, 2 tbsp of grated dry Coconut, 1 tsp of Roasted Gram Dal, 5-6 Red chillies, 1 tbsp of Coriander Seeds, ½ tsp of Cumin seeds, 3-4 Cloves, 1" Cinnamon, 2 Green Cardamom and grind into smooth powder.

Masala Paste – Heat a tbsp of Oil in a pan and sauté a thinly sliced Onion (sprinkle a tsp of Sugar over it) till golden brown. Add and sauté a tbsp of Ginger Garlic paste for a minute. Cool and grind along with the masala powder adding water as needed to make smooth paste.

Curry - Wash and slit 6 big Green Chillies and remove the veins and seeds of it. Heat a tbsp of Oil in a wide bottomed pan and sauté the chillies for 2 minutes, cover cook for another 5-6 minutes until they are slightly soft, remove and keep them aside.

In the same pan, heat a tbsp of Oil; crackle and saute ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and a thinly sliced Onion until they turn pink. Add few Curry Leaves, ground spice mixture, a pinch of Turmeric Powder, Salt to taste and sauté until the mixture leaves the oil. Add a cup of Water and let it come to a boil. Add the fried chillies, mix and cover cook for 7-8 minutes until thick. Garnish with chopped Coriander Leaves and serve with Pulao or Rotis.

Mocha Cream Cheese Mousse

In a small bowl, microwave 2/3 cup semisweet chocolate chips, 3 tbsp + 1 tsp half-and-half cream and a tsp of coffee granules  for 45-60 seconds or until chips are melted; stir until smooth. Cool to room temperature.

In another bowl, beat 2/3 cup heavy whipping cream until it begins to thicken. Add  3 tbsp confectioners' sugar; beat until stiff peaks form. Add 3 oz of softened Cream Cheese and a ½ tsp of Vanilla extract to cooled chocolate mixture; beat until smooth. Fold in whipped cream.

Spoon into serving dishes. Garnish with whipped cream and chocolate curls. 

Anabhakaya Kura (Bottle Gourd Curry)

Wash, peel and cube a medium sized Bottle Gourd and keep aside.

Cook the bottle gourd pieces, a finely chopped Tomato, 3-4 slit Green Chillies, a tsp of Turmeric Powder in a cup of Water until soft. Add Salt to taste, 2 tsp of Tamarind Paste and cook for 5 more minutes, remove from heat and mash with a ladle to a semi paste. 

Heat a tbsp of Oil in a pan, splutter ½ tbsp of Mustard Seeds, ½ tsp of Cumin Seeds and 2 sprigs curry leaves. Add and saute a tbsp of Channa Dal and a tbsp of Urad Dal till golden brown. Add and saute a roughly chopped Onion till transparent and then add the above bottlegourd mixture to the curry. Cook for 3 minutes, garnish with Coriander Leaves and serve hot with steamed rice.

Poori and Potato Curry

Poori - Mix a cup of Wheat Flour, Salt to taste and tsp of Oil and Water as needed to make a soft dough. Keep aside covered for 10 minutes. Make small lemon sized balls of the dough and roll them into thick round shaped.

Heat 2 cups of Oil in a frying pan. Once the oil is hot, slide the poori into the hot oil and using the laddle press in the center and gently along the edges. Once the pooris start to puff, turn the poori other side fry till light golden brown. Remove it from oil and keep it on tissue paper.

Potato Curry - Wash, peel and boil 3 Potatoes in microwave till you are able to crumble them.

Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, a tsp of Urad Dal and 1 tbsp of Channa Dal. Add and sauté fresh Curry leaves, 4-5 slit Green Chillies and an inch of finely minced Ginger for a few seconds. Add and sauté finely sliced 2 Onions, a pinch of Turmeric Powder till the onions turn transparent. Add the crumbled potatoes and adjust Salt. Cover cook for 3 minutes, add a cup of Water, increase the heat and cook for another 3 minutes. Sprinkle a tbsp of Besan / Senaga Pindi and and cook till the curry thickens. Garnish with Coriander Leaves and serve with puris

Dondakaya Kobbari Vepudu (Ivy Gourds and Coconut Stri Fry)

Wash and nip the ends of 250 gm of Ivy Gourds. Slice them into rounds and sauté on medium heat in a pan with a tbsp of Oil for 3 minutes. Cover cook for 15 minutes sautéing in between till the Ivy gourd pieces are wrinkled. Remove the lid and saute on low for 4-5 minutes.

Heat ½ tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and few Curry Leaves. Add and sauté a large sliced Onion, Salt to taste and a pinch of Turmeric Powder on medium heat for 5-6 minutes. Add ½ tsp of Ginger Garlic Paste and sauté for 4-5 minutes. Add a tsp of Red Chilli Powder, a pinch of Coriander Powder and a pinch of Garam Masala Powder and combine. Add the sauted Ivy Gourds, ¼ cup of Fresh Grated Coconut, mix and cook on low heat for 15-18 minutes without lid. Remove from heat and serve hot with steamed rice.

Creamy Cream cheese Grapes

In a large bowl, beat 8 oz softened Cream Cheese, 8 oz Sour Cream, 1/3 cup of Sugar and 2 tsp of Vanilla until blended. Add 2 pounds of halved Red Grapes, 2 pounds of halved Green Grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with 3 tbsp of Brown Sugar and 3 tbsp of chopped Pecans just before serving. 

Yields 21-24 servings

Tandoori Chicken Drumsticks

Marinade - Wash, skin and make 1-inch slits with a knife to the 6 Chicken Drumsticks. Place them in a box, add a tbsp of Lemon Juice, 1½ cups of Yogurt, 2 tbsp of Ginger Garlic Paste, a tsp of Red Chilli Powder, a tbsp of Tandoori Masala Powder, a tsp of Coriander Powder, Salt to taste and few drops of Red Food Color and mix well. Store in the refrigerator to marinate overnight.

Baste - In a small cup, mix ½ cup of Lemon Juice, ½ tsp of Tandoori Masala Powder, Salt to taste and few drops of Red Food Color.

Bake & Broil - Preheat the oven for 10 minutes at 450 F. Prepare the baking tray by placing an aluminium foil and spraying oil. Place the chicken pieces on the prepared tray and put the tray in the oven. Bake for 20 minutes, basting in between and flip the pieces and bake again for 20 minutes. Broil the chicken for 5 minutes turning the pieces once in between. Serve hot.

Paneer Biryani

Preparation - Par-boil 2 cups of Basmati Rice in 3-4 cups of Water and set aside. Cut 500 gm of Panner into 1-inch pieces and lightly sauté in a tsp of Butter.

Heat a tbsp of Oil in a pan; splutter a tsp of Cumin Seeds and sauté 2 finely sliced medium Onions, 5-6 slit Green Chillies on medium heat till golden brown. Add and sauté a tbsp of Ginger Garlic paste, an inch of Cinnamon, 2 Bay Leaves, 7-8 Peppercorns, 4-5 Cloves for about 2 minutes. Add 2 finely chopped Tomatoes, Salt to taste, a tbsp of Red Chili Powder, a tbsp of Coriander Powder, a tsp of Garam Masala, a tsp of Cumin Seeds and cook till the gravy dries up. Add the sautéed paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.

In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top layer is rice. Mix a pinch of Saffron into 2 tbsp of Water till the water catches colour. Pour the saffron water over the top layer of rice. Cover cook for 15 minutes on a low heat, without stirring. Garnish with fresh Coriander Leaves.

Gongura Pappu (Dal with Red Sorrel Leaves)

Wash the 75 gms of Gongura Leaves and finely chop them. Cook the gongura leaves with a cup of Water and ¼ cup of Toor Dal with a cup of Water in separate bowls for 3 whistles. Keep aside.

Heat a tbsp of Oil in a pan; saute a big pinch of Fenugreek Seeds, 2 tsp of Channa Dal, 1 ½ tsp of Urad Dal till golden brown. Splutter a tsp of Mustard Seeds, few Curry Leaves and add the cooked leaves, dal and mix well. Add a pinch of Turmeric Powder, a tsp of Red Chilli Powder, Salt to taste and water as needed. Mix well and cook till the desired consistency is reached. Remove from heat, stir well and serve hot with steamed rice.

Browned Butter Banana Walnut Cake with Frosting

Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
Brown ½ cup of Butter in a small saucepan and cool it for 10 minutes. Take it into a bowl and whisk in a cup of Brown Sugar, an Egg, 2 mashed Bananas, 2 tbsp of Milk and 1½ tsp of Vanilla Extract and mix till soft. Add in a tsp of Baking Powder, ½ tsp of Salt, 2 cups of All Purpose Flour and mix till no streaks of dry ingredients remain. Add in ½ cup of toasted chopped Walnuts (optional) and pour batter into prepared pan. Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Allow to cool completely before frosting with Brown Sugar Frosting.

Brown Sugar Frosting: Melt 3 tbsp of Browned Butter / Butter in a microwave-safe bowl and stir in 3 tbsp of Light Brown Sugar. Once the sugar dissolves, add 2 tbsp of Milk, a tsp of Vanilla Extract and 1½ cups of Confectioner’s Sugar, whisking until very thick and smooth (spreadable on the cake). If icing seems runny, stir in ½ cup additional confectioners’ sugar. Pour on top of cooled cake and use a spatula to spread it into the corners of the pan. Allow frosting to cool and set for at least an hour before serving.

Vankaya Kobbari Vepudu (Eggplant Coconut Fry)

Heat 1 tbsp of Oil in pan; splutter ½ tsp of Mustard Seeds and few Curry Leaves. Add and sauté a chopped large Onion till golden brown. Add quartered ¼ kg of Eggplants and sauté for 5-6 minutes. Add a tbsp of Ginger Garlic Paste, 1¼ tbsp of Grated Coconut and mix well.  Add Salt to taste, a big pinch of Turmeric Powder and sauté without lid for 4-5 minutes till the rawness disappears. Add a tsp of Coriander Powder, ¼ tsp of Cumin Powder, a tsp of Red Chilli Powder and mix. Cover cook on low heat till the eggplants become soft. Remove from heat and serve hot with steamed rice.

Mushroom Biryani

Preparation - Wash and soak the 3 cups of Basmati Rice for 15 minutes. Heat a tbsp of Ghee in a pan and sauté drained basmati rice for 5 minutes on low heat. Remove to a dry plate.

In the same pan, heat a tbsp of Oil and ½ tbsp of Ghee and slutter an inch of Cinnamon, few Cloves, a Bay Leaf, 2 Cardamoms and a tsp of Fennel Seeds. Add and sauté a finely sliced Onion until golden brown. Add 6 slit Green Chillies, 1½ finely chopped Tomato and sauté till the tomatoes are mashed. Add 2 cups of sliced Mushroom, few Mint Leaves, a tbsp. of Ginger Garlic Paste and sauté till the raw smell disappears. Add a tbsp of Red Chilli Powder, Salt to taste and sauté till mushrooms are soft. Add the sauted rice, 6 cups of Water, mix well and bring to boil. Pressure cook or cook for 15 minutes till the rice is fluffy. Garnish with Cilantro leaves and serve hot with Raita.

Mushroom Curry in Coconut Milk

Heat a tbsp of Oil in a pan and splutter few Curry Leaves and a tsp of Fennel Seeds. Add and sauté a large finely chopped Onion, 3-4 slit Green Chillies till golden brown. Add and sauté 2 finely chopped Tomatoes, sprinkle some Salt and mix well. Add a tsp of Ginger Garlic Paste and sauté for 2 minutes and cover cook for 3 minutes. Add the washed and sliced cup of Mushrooms and toss well. Add ¼ tsp of Turmeric Powder, a tbsp of Red Chilli Powder and mix well. Cook till the mushrooms are cooked, add a cup of Coconut Milk to the curry and bring it to a boil. Remove from heat, garnish with Coriander Leaves and serve hot.

Sarvana Bhavan Rava Kesari (Semolina Pudding)

Heat 4 tbsp of Ghee in a pan and saute 2 tbsp of Raisins, 2 tbsp of Cashewnuts and a cup of Rava till golden brown in color on low heat. Add 3 cups of hot Water and keep mixing until the rava is cooked. Add 1 1/2 cup of Sugar and mix well. Add a pinch of Food Color, a tsp of Cardamom Powder, 1/4 cup Ghee and mix well.  Keep stirring and cook till it starts leaving the sides of the pan.  Remove from heat and serve warm. 

Beetroot Kobbari Vepudu (Beetroot Coconut Fry)

Preparation - Wash, peel and finely chop 2 big Beetroots and take in a microwaveable bowl. Sprinkle some Salt and microwave on high for 4-5 minutes. Grind 1/3 cup fresh Coconut, 3-4 Green Chillies and Salt to a coarse paste.

Curry - Heat a tsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, a pinch of Asafoetida, a tbsp Chana Dal, a tsp of Urad Dal, 2 broken Red Chillies and few Curry Leaves and saute for a minute. Add the cooked beetroot pieces and stir fry for 2 minutes. Now add the ground coconut-green chili masala and saute for another minute. Remove from heat; add juice of ½ lemon and mix. Serve it with steamed rice.

Aritikaya Podi Kura (Mashed Raw Plantain Curry)

Roasting - Wash the 3 raw Bananas and prick them at several places with a sharp knife. Place each of them in a paper napkin and wrap them. Arrange the wrapped bananas in the oven and cook the bananas for 4 minutes. Turn the sides of the bananas and cook again for 4 minutes, or until soft. Remove them from the oven and the paper napkins, cut the ends and peel the skin. Mash the bananas well with a masher.

Coarsely grind the 4 Green chilles and an inch of Ginger.

Heat 3 tsp of Oil in a pan; splutter 2 tsp of Channa Dal, 2 tsp of Urad Dal, a tsp of Cumin Seeds and a tsp of Mustard Seeds. Saute the ginger-chili paste, ¼ tsp Turmeric Powder and few Curry Leaves. Add the mashed banana mixture and mix well till the mixture is combined well. Add Salt to taste, a tbsp of Lemon Juice and mix well till all the mixture is well mashed. Serve hot with plain rice.

Baby Potatoes Fry

Masala - Dry roast 2-3 Red Chillies, 1½ tsp of Chana dal, a tsp of Urad Dal, ½ tsp of Black Peppercorns, ½ tsp of Coriander seeds and grind to a fine powder.

Potatoes - Wash 500 gms of Baby Potatoes and pressure cook till soft. Once cool, peel and prick them with a tooth pick to make small holes. Keep aside.

Curry - Heat 2 tbsp Oil in a pan; splutter ¼ tsp of Mustard Seeds, ¼ tsp of Cumin Seeds ¼ tsp of Urad Dal, a pinch of Asafetida and few Curry Leaves. Add a finely chopped Onion and saute till golden brown. Stir in the cooked potatoes, a pinch of Turmeric powder, Salt to taste and toss gently. Add the ground spice powder and cook on low heat, turning the potatoes, so that it turns golden brown all over. Once potatoes get a lovely crisp brown texture with the spices, remove from heat. Serve hot with rice or with sambar rice.

Saggubiyyam Payasam (Sago / Sabudhana Pudding)

Wash and soak 1/2 cup of Saggubiyyam in water for an hour.

Grate 1/2 cup of Jaggery and keep aside. Heat a sauce pan with 3-4 tbsp of Water and add the jaggery to it. Once the jaggery melts, sieve it to remove all the impurities. Add the mixture back to the sauce pan and let it thicken till it reaches 1-string consistency. Remove from heat and let it cool completely.

In another saucepan, take 1 1/2 cups of Water, the soaked Saggubiyyam and let it cook until they turn transparent/cooked. Add a cup of Milk, a tsp of Cardamom Powder and cook until the mixture thickens. Add the cooled jaggery mixture and mix well. Remove from heat and transfer into a bowl.

Heat a tbsp of Ghee in a small pan and saute a tbsp of broken Cashews and few Raisins until golden brown. Remove from heat and add to the payasam.

Serve warm or chilled.

Note: Replace 1/2 cup of Jaggery with 1/2 cup of Sugar and add after the saggubiyyam is cooked.

Ghee Rice

Wash and soak 2 cups of Basmati Rice in 4 cups of Water for 30 minutes. Heat 4 tbsp of Ghee in a pan and sauté 10 broken Cashewnuts to golden color and keep aside. .

To the same pan, add an inch of Cinnamon, 4 Cloves, 2 Cardamom and let them splutter. Add a medium sliced Onion, 3 slit Green Chilies and sauté till onion turns into golden. Add a tsp of Ginger Garlic paste, ¼ cup of finely chopped Coriander and Mint leaves and mix well.

Drain the water from rice in to another bowl and keep aside. Saute the rice for about 3 minutes; add the drained water and Salt to taste. Mix well, cover and cook till done in a low heat. Garnish with sautéed cashews and serve hot.

Kadai Chicken

Masala - Dry roast 1 inch Cinnamon, 2 Cloves, 2 Cardamom, 5 Cashew nuts, 2 tsp of Coriander Seeds and grind to fine powder.

Heat 3 tsp of Oil in a pan; sauté a finely chopped medium Onion till light brown. Add and sauté finely chopped 4 Green Chillies and a tbsp of Ginger Garlic Paste till the raw smell leaves. Add and sauté a finely chopped Tomato till it comes together like a gravy Add the ground masala powder and sauté till oil separates. Add an lb of washed, cleaned and diced Chicken, a tsp of Red Chili Powder, ¼ tsp of Turmeric Powder, Salt to taste, a cup of Water (add more if gravy consistency is desired) and cook till Chicken is completely cooked and water is completely drained. Garnish with 2 tbsp of finely chopped Coriander Leaves and serve hot. 

Chilli Chicken

Marinate – Clean 500 gm of Chicken, dice into small cubes and marinate them with ½ tbsp of Soya Sauce, an Egg, Salt, a tsp of freshly ground Pepper, a tbsp of All Purpose Flour, a tbsp of Corn Flour, ½ tbsp of minced Garlic and ½ tbsp of Green Chilli Sauce for an hour.

Fry - Heat a shallow pan with about ¼ cup of Oil and lightly fry the chicken pieces until golden brown. Set aside.

Chilli Chicken - In a pan, heat a tbsp of Oil, add ½ tbsp of minced Garlic, 2-3 slit Green Chillies, a tsp of Dry Chilli Flakes and saute for 2 minutes. Add a cubed Onions, cubed ½ Capsicum and saute until soft for 5-6 minutes. Add ¼ tsp of Vinegar, fried chicken, ½ tbsp of Soya Sauce, ½ tbsp of Green Chilli Sauce, Salt and a pinch of Sugar. Stir until well combined and saute for another 3-4 minutes. Garnish with chopped spring onions and serve hot.

Grilled Pineapple

Combine 2 tbsp of Honey, a tsp of Olive Oil, a tbsp of Lime Juice, and a tsp of Cinnamon and whisk to blend in a small bowl. Set aside.

Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame. Lightly brush an inch of Pineapple round slices with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side. Serve warm with icecream or by itself.

Andhra Kodi Vepudu 2 (Chicken Fry)

Marinade - Wash and cut 500 gms of boneless Chicken. Grind ½ Red Onion into fine paste. Marinate the diced chicken with the ground onion paste, 1½ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, 1 tsp of Ginger Garlic paste, ¼ tsp of Garam Masala powder, 1 tbsp Lemon Juice for an hour. 

Chicken - Add and cook the marinated chicken in a pan with ½ cup of Water till the chicken pieces are tender. Drain the cooked water from the chicken and keep aside.

Curry - Heat 2 tbsp of Oil in a pan; add and saute a finely chopped Red Onion, 5 slit Green Chillies and few Curry Leaves till brown. Add the retained cooked water and cook till gravy comes together. Add the cooked chicken and saute till the moisture is evaporated. Garnish with chopped Cilantro and serve with rice, dal or rasam.