Royyala Vepudu

Ingredients :

1/2 Kg - Prawns
1 No - Onion
1 tbsp - Ginger-garlic paste
1 tbsp - Coconut powder
1 tsp - Coriander powder
1 tsp - Turmeric powder
2 tsp - Red chilli powder
4 no - Cloves
1 Inch - Cinnamon stick
3 Nos - Curry Leaves
2 Tbsp - Oil
Salt to taste

Cooking Instructions :

- Slice the onion and keep aside
- Heat oil in a frying pan, put cloves,cinnamon,fry for a while,add sliced onions,curry leaves,fry till onions becomes brown.
- Add ginger garlic paste,coconut powder,coriander powder,red chilli powder,turmeric powder and salt
- Add peeled and washed prawns to this,fry for a while ,add 1 cup of water,wait till water boils and then simmer and cover with lid.
- Cook till prawns cook well and gravy becomes thick
- Serve as accompaniment with rice and pappu charu.

Royallu Munaga Kaaya Kura (Drumstick Shrimp Curry )

Ingredients :


2 Nos - Drumsticks
500 gms- Shrimps or prawns
2 Nos - Onions finely chopped
1 tsp - Ginger garlic paste
4 Nos - Green chillis slit length wise
1 tsp - Red chilli powder
1 tsp - Coriander powder
1/2 tsp - Cumin powder
1/4 tsp - Turmeric powder
1 tsp - Garam masala
2 Nos - Tomatoes finely chopped
1 tbsp coconut paste
Salt to Taste
Oil
1 tbsp - Corriander for garnish (Chopped)

Cooking Instructions :

- Heat 3 tbsp oil in a vessel and add the chopped onions and green chillis and fry till golden brown
- Add the ginger garlic paste and fry till oil seperates.
- Add all the powders and saute for 3 mins.
- Add the tomatoes and stir fried drumstick pieces and cook further for another 3-4 minutes.
- Add the prawns and stir well till its well coated with the masala.
- Let it cook for 2 minutes and then add the coconut paste and salt and add 1 cup of water.
- Cook covered for 5 minutes till you get the desired curry consistency.Turn off heat.
- Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

Kodi Koora

Ingredients :

1/2 kg - Chicken ,cleaned and cut into medium sized pieces
1 tbsp - Ginger garlic paste
1 cup - Shallots (Small Onions)
2 Nos - Cardamom
6 Nos - Cloves
1 Inch - Cinnamon
1 No- Star aniseed
2 cups - Water
Salt to taste
Oil
Chopped coriander leaves for garnish

For paste:

1 tbsp - Coriander seeds
6 Nos - Dry red chillies
1 tsp - Fennel (saunf)
2 Nos - Cardamom
4 Nos - Cloves
1 Inch - Cinnamon

Cooking Instructions :

- Chop shallots finely and keep aside.
- Dry roast dry red chillis,coriander seeds,elachi,dalchini,cloves,saunf and make a paste adding some water.
- Heat 3 tbsps of oil in a skillet and add whole spices.
- Now add the coarsely ground onions and fry till brown.
- Add ginger garlic paste and chicken and fry for 3-4 minutes.
- Now add the ground paste and salt and mix well.
- Cover and cook till the mixture leaves oil
- Now add 2 cups of water and cook till done.
- Garnish with chopped coriander leaves.
- Serve with rice or rotis

Koodi Gudla Pulusu

Ingredients :

6 nos - Boiled eggs
2 nos - Onions chopped finely
4 nos - Green chillies slit length-wise
1 tsp - Red chilli powder
1/4 tsp - Turmeric powder
3/4 tsp - Coriander powder
1/4 tsp - Cumin powder
1 no - Tomato chopped (optional)
3 tbsp - Tamarind paste
1/2 tsp - Sugar
2 cups - Water
chopped coriander leaves for garnish
2 tbsp - Oil

For tempering:

1/4 tsp - Mustard seeds,
1/4 Tsp - Fenugreek seeds
3 flakes - Crushed garlic
5 nos - Curry leaves

Cooking Instructions :

- Make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
- Heat oil in a vessel and mustard seeds and let them splutter.Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.Add garlic and let it fry for 5 seconds.Dont brown the garlic…lightly fry it.
- Add chopped onions and green chillies and fry till they turn light brown.
- Add chilly, turmeric, coriander and cumin powders, saute for few seconds.
- Add chopped tomatoes and saute for 5 mins. Add tamarind extract and 2 cups of water and bring to a boil.
- Add salt and sugar and reduce heat and let it simmer for 3 mins.Add the boiled and fried eggs and let it cook in the gravy for 10 minutes or till you get the required gravy consistency.
- Garnish with chopped coriander leaves.Serve this hot steamed rice or rotis.

Royyala Koora

Ingredients :

1 Kg - Royyalu (Prawns)
1 no - Onions (chopped)
5 nos - Green chillies (sliced in the middle )
3 nos - Red chillies
2 nos - Cloves
2 nos - Cardamom
1 no - Tomat0 (chopped)
3 tsp - Coconut paste
Red Chilly Powder to taste
Salt to taste
2 tbsp - Corriander Seeds (Dhaniya)
2 tbsp - Cumin Seeds (jeera)
1tsp - Garam masala
2 tsp - Ginger garlic paste

Cooking procedure:

- Boil prawns and keep aside
- Mix the onions,cumin,corriander seeds and grind them to a paste.
- In a pan heat 5 tbsp of oil and add cardamom,cloves,green chillies and saute for some time
- Add cooked prawns, onion paste, ginger garlic paste, chilly powder, salt, coconut paste to oil and fry till oil seperates
- Add tomatoes, saute, add water.
- Cook till it becomes gravy consistency and mind not overcooking the prawns
- Add garam masala.Close the lid and cook untill the gravy gets thicker and ready to eat.

Chapala Pulusu

Ingredients :

1/2 Kg - Fish pieces
1 tsp - Chilli powder
1 tsp - Turmeric powder
2 tsp - Methi powder
2 Nos - Onions, chopped
5 Nos - Green chillies
2 tsp - Ginger-garlic paste
1/2 cup - Tamarind water
5 tbsp - Oil
1 small bunch Methi leaves
Small bunch Spring onion leaves
2 tomatoes, chopped
Salt to taste

Cooking Instructions :

- Scale and Clean the fish in salt water (to avoid smell)
- Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind water and keep aside for 15-20 minutes.
- Heat oil in a pan, add green chilies, onions, ginger-garlic paste, methi leaves, spring onion leaves and fry them for a little while.
- Then add tomatoes and cook until they become mushy After then, add fish pieces along with the gravy.
- Avoid stiring continuously because the pieces may break into tiny ones.
- Cook until the gravy thickens

Saboodana Vada

Ingredients :


1 cup - Saboodana (sago)
1/2 cup - Peanuts roasted, crushed coarsely
1 No - Potato boiled, peeled, mashed
8 Nos - Green chillies crushed
2 tbsp - Coriander leaves finely chopped
1/2 tsp - Cumin seeds
Salt to Taste
Oil to deep fry

Cooking Instructions :

- Wash sago and drain excess water.Soak for 1 hour.
- Loosen and sprinkle 1/2 cup water.Keep aside for 2-3 hours.
- Loosen and remove any lumps.Add all ingredients except oil and mix well.
- Make patties of the mixture.
- Deep fry in hot oil on medium flame
- Serve hot with tamarind chutney or with peanut chutney mixed in curd (Yoghurt) as a dip.

Billavakka

Its a snack!!!

Ingredients :
2 cups - Rice flour
1/4 cup - Sesame seeds
Salt to Taste
Red Chilli powder
1 cup - Water
Oil to cook

Cooking Instructions :
- Take 2 cups rice flour, add 1/2 tsp. Salt, Mirchi, Sesame Seeds and mix well in a bowl
- Add a little water at a time and mix to bind the dough loosely
- Knead dough till a soft, elastic, texture is obtained
- For still more smoothness, grease palms with a bit of ghee.
- Now knead dough again, lightly.
- Take pan apply some oil on surface of pan.
- Make small portions (flat circles) of the dough.
- Apply 1 tsp of oil on pan and spread it evenly.
- Spread the small portions dough evenly on pan.
- On slow flame let it fry, till its brown in color.

Telengana Rasam

Ingredients :


2 nos - Tomatoes
1 tbsp - Tamarind paste
3 nos - Red Chillies
1 pinch - Turmeric powder
2 cloves garlic
2 stalk of Curry Leaves
1 stalk of Coriander leaves
1 tsp - Mustard
2 tsp Cumin seeds
1 tsp Pepper powder
2 tsp oil
Salt to taste


Cooking Instructions :


- Cut tomatoes and in a vessel add 4 cups of water, turmeric powder, tamarind paste, pepper powder and salt.
- Let it boil for 15 -20 min or till the tomatoes are cooked well on medium flame.
- Now heat a pan add oil to it, then add mustard and cummin seeds once it splutters add curry leaves, red chilles and garlic cut in small pieces.
- Add this to the boiling rasam.
- Cut coriander leaves and garnish the dish.
- Serve it hot as an appetizer or with hot rice.

Telengana Aloo

Ingredients :


Potatoes 2 lbs
Turmeric 1/2 tsp
Salt to taste
Pepper corn 1 tbsp
Red chilli 1 tbsp

Garam masala 1/2 tsp
Khus khus 1 tbsp
Dry coconut 3 tbsp
Jeera 1 tbsp
Dhania 1 tbsp
Garlic flakes 3
Lemon juice 4 nos


Cooking Instructions :


- Peel and dice potatoes. ,Boil them with turmeric,when 3/4 done keep it aside.
- Deep fry the boiled potatoes till golden brown.
- Grind pepper corn, red chilli, garam masala, khus khus, dry coconut jeera, dhania and garlic powder.
- Sprinkle the above powder on potatoes and add lemon juice to it.
- Mix well and garnish with fried curry leaves and lemon wedges.