Pakora With Leftover Rice / Leftover Rice Fritters

Ingredients :

• 1 cup cooked Rice
• 2 sp Besan
• 1 Onion finely chopped
• 1 Green Chilli chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• chopped Coriander Leaves
• chopped Curry Leaves
• enough Salt
• Oil for deep fry

Preparation :

• In a mixing bowl add above all ingredients expect oil and mix well.
• Add enough water, 1 sp hot oil to make a thick batter like pakora batter.
• Heat oil in a  pan over medium flame, take small portion of mixture in the hand.
• Gently drop 5-6 fritters into the hot oil & deep fry until they turn golden brown in color.
• Keep stirring occasionally in between, when done remove from the hot oil.
• Drain out excess oil on a paper towel, repeat the process with the remaining batter.
• Now rice pakodas are ready, garnish with chopped coriander & serve hot.

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Bottle Gourd Stew With Sesame Powder

Ingredients :

• 1 cup chopped Bottle Gourd Pieces
• 1 Onion roughly chopped
• 1/2 lime size Tamarind / 2 sp Tamarind Paste
• 2 Green Chillies chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 2 sp Sesame Seeds
• 1 sp grated Jaggery (optional)
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/4 sp Methi Seeds
• 1 pinch Inguva
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and soak tamarind in 2 cups of water and keep aside.
• Dry roast sesame seeds and grind into a powder.
• Add all the bottle gourd pieces, onion, green chillies in to a pan along with 1 cup of water.
• Cook on medium flame, when 3/4 th done add tamarind juice and salt.
• Add turmeric, red chilli powder, jaggery & let it boil for few mins.
• Add ground nuvvula podi and mix well, cook on low flame for couple of mins.
• Transfer into a serving bowl and garnish with coriander leaves.
• Sorakaya nuvvula podi pulusu is ready to serve, serve with steamed white rice .

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Dal Methi Broad Beans Curry / Chikkudukaya Menthi kura Fry

Ingredients :

• 1 cup Chikkudukaya Mukkalu
• 1 cup chopped Menthi Kura
• 2 sp Toor Dal / Kandi Pappu
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and soak toor dal for 15 to 20 mins and keep aside.
• Wash and pressure cook chikkudukaya mukkalu with enough salt.
• Cook toor dal on medium heat, till the dal is half cooked then strain them.
• Heat oil in a pan add popu ingredients and fry.
• Then add curry leaves, turmeric powder, menthi kura & stir well.
• Sprinkle little water and cook with cover on low flame.
• When done add cooked toor dal, cooked broad beans and mix well.
• Add little salt, red chilli powder & stir, let it fry for couple of mins without cover.
• Now dal methi broad beans curry is ready to serve.

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Baby Potato Pulao

Ingredients :

• 11/2 cup Cooked Rice
• 15 or 20 boiled Baby Potatoes
• 1 Onion finely chopped
• 1 tomato finely chopped
• 2 Green Chillies chopped
• 1 sp Ginger Garlic Paste
• 1/4 sp Turmeric Powder
• 1/2 sp Red Chilli Powder
• 1/2 sp Coriander Powder
• 1/2 sp Garam Masala Powder
• 2 sp chopped Coriander Leaves
• Salt to taste
• 3 sp Oil

Preparation :

• Heat oil in a pan add green chillies, onion, coriander leaves and stir.
• Fry them till they become transparent add chopped tomato pieces and mix well.
• Cook on medium heat till tomatoes are soft then add ginger garlic paste and stir well.
• Add turmeric, red chilli, coriander powders, cooked baby potaoes and stir well.
• Stir fry for 1 min then add cooked rice, salt, garam masala powder & mix well.
• Let it cook for couple of mins on low flame and turn off the flame.
• Now baby potato pulao is ready, garnish with coriander leaves and serve, serve hot with raita.

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Tomato Kothimeera Chutney

Chutney Ingredients :

• 1/2 cup chopped Kothimeera
• 1 tomato chopped
• 5 or 6 Green Chillies
• 1/2 small lime size Tamarind
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 1 pinch Inguva
• 2 sp Oil

Preparation :

• Wash and soak tamarind in little water and keep aside.
• Grind above chutney ingredients into a coarse paste & remove from the jar.
• Heat oil in a pan add popu ingredients and fry.
• Once done add ground chutney and stir well.
• Cook on low flame for about 2 or 3 mins and turn off the flame.
• Let it cool for some time and transfer into a serving bowl.
• Now tomato kothimeera chutney is ready to serve, serve with rice and tiffins.

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