Curry leaves Pulusu Ingredients Karivepaku (Curry leaves) 150 gms Onions 1 No (medium size) Daniyalu (Coriander seeds)

s) 2 tea spoons Jeela Karra (Cumin seeds) 1 tea spoon Garlic cloves 4 Nos Chili powder 1 tea spoon Red Chilies 2 Nos Chintha pandu (tamarind) 20 gms Avalu (Mustard seeds) 1 tea spoon Bellam (jaggery) 20 gms Pasupu (Turmeric powder) 1/4 tea spoon Oil 2 table spoon Salt as needed Method: 1. Fry Karivepaku (Curry leaves) with a little oil for about 2 minutes on a low flame. 2. Add karivepaku (Curry leaves), Daniyalu (Coriander seeds), Jeela karra (Cumin seeds) , garlic cloves to mixer/grinder and make as a fine paste and keep aside. 3. Make onion also as a paste and keep aside. 4. Heat oil in a pan and add Avalu (Mustard seeds), Red chilies and fry for 5 secs. 5. Add onion paste (or pieces) and fry for 2 minutes. 6. Add karivepaku (curry leaves) paste and fry for 2 minutes.

7. Add chili powder, turmeric powder and salt mix it well. Add tamarind juice ,little water, bellam (jaggery) and cook for 5 minutes in a medium flame.

Dalcha Ingredients: Toor Dal - 1/4 cup heaped Chana Dal - 4 tbsp Big Onion - 1 chopped finely Ginger Garlic Paste - 1.5 tsp Brinjals - 5 cut into four Raw Mango - 1 small cut into pieces Tomato - 1 chopped roughly Red Chilli powder- 1 tsp Coriander powder - 2 tsp Tamarind paste - 1 tbsp Salt - taste Oil - 2 to 3 tsp Curry leaves -1 sprig Green Chillies - 1 slitted Cinnamon - 1/2 inch piece Cloves - 2 Bayleaf - 1/2 Method: 1. Heat oil in a pressure cooker - add the items under 'to temper' let it splutter then add onion, ginger garlic paste saute till slightly browned.Then add chopped tomato saute till mushy and raw smell leaves.Then add red chilli,coriander powders, required salt and mix well. 2. Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside. 3. In a pan heat oil, saute the brinjals until golden brown and is halfcooked., set aside.Transfer the dal mixture to a pan and heat it up. Add water if the mixture is too thick...Once it starts boiling add the brinjals. 4. Add raw mango pieces, allow it boil. Cook covered until both the veggies turn soft.Once the veggies are cooked add tamarind water and let it for one boil.

Dumka Biriyani Ingredients

chicken - 1/2kg basmathi rice - 1/2 kg pudina paste - 1/2 cup ginger and garlic paste - 1/2 cup curd - 2 cup chillie powder - 3tsp saffron - 1 pinch milk- 1/4 tsp turmeric powder - 1/2 tsp coriander and green chillie paste - 1/4 cup ghee - 3tsp oil - 1 cup garam masala powder- 1tsp shahjeera - 2tsp. salt as required chopped pudina(mint) - 1tsp Chopped coriander - 3tsp

slit green chillies - 6 maida dough - 1cup. golden fried sliced onions - 1 1/2 cup. Method: 1. choose leg pieces in chicken and wash thouroughly. 2. In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs. 3. Then boil marinated chicken in low flame for 15mins and keep it aside 4. wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and shahjeera till 1/2 done and drain water and keep rice aside. 5. Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken. 6. then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander. 7. cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour. Drumstick leaves with Sesame seed powder Ingredients : Sesame seed powder/Telaga pindi : 1 cup Garlic : one whole Red chili's : 10 Drum stick leaves / Munaga aaku : 1 cup Salt : to taste Water : 1 cup Mustard seeds : 1/4 tsp Cumin seeds : 1/4 tsp Urad dal : 1/2 tsp

Method : 1.Take a pan, heat it, add 4 tsp of oil,Add urad dal, cumin seeds, mustard seeds, red chili's, garlic one by one in that order sauting them a bit. 2.Once garlic is done, add drum stick leaves, fry them.Add water, salt. 3.When water boils, add Sesame seed powder/telaga pindi. Mix it good,Fry it for 15 mins approx.

Dry Fruit Dosa Ingredients: Rava/ Cream of Wheat - 1 cup Rice Flour - 1 1/2 cup All Purpose Flour - 1/2 cup Water - Enough to make a thin batter Green Chillies - 2 sliced Ginger - 1 inch grated Cilantro - 2 tbsp chopped Salt Oil - 3 tbsp plus extra to roast the rava roast Mustard Seeds - 1 tsp Whole Pepper - 1 tbsp Cumin Seeds - 2 tsp Cashew Nut - 10 nos Raisins - 10 nuts Almonds - 10 finely chopped Method: 1. Soak the flour in water for 30 minutes. Add enough water to form a thin batter. 2. Heat the oil in a seasoning ladle. Add mustard seeds and allow the seeds to pop. Add pepper and cumin seeds and allow for them to get lightly toasted. Add green chilies, ginger and add it to the soaked batter.

3. Heat the pan on medium heat. Add a spoon full of the batter and allow for it to get lightly browned around the corners. Flip it and cook. Remove and taste to see if the salt is right. 4. Pour the thin batter around the pan and allow for holes to be seen in-between. Scatter some dry fruit and nuts on the raw batter. Spoon very little oil around the dosa. When the corners are browned flip the dosa carefully and toast it on the other side.

Dumka Murgi Ingredients: Chicken 1 kg Cinnamon 2 stick inch Green Cardamom 6 nos Black Cardamom 6 nos Cloves 4 nos Poppy Seeds (khus Khus) 1 tbsp Cashew Nuts 1 tbsp Sunflower Seeds (chironji) 1 tbsp Onion Browned 1 cup Green Chillies 3 nos Mint Leaves 1 tbsp Ginger Paste 1 tbsp Garlic Paste 1 tbsp Yogurt 1 cup Salt to taste Red Chilli Powder 1 tsp Saffron 4-5 strands Coriander Leaves 1 tbsp Ginger (juliennes) 1 inch Lemon 2 nos Rose Water 1 tsp Mint Leaves few for garnish sprigs Oil 2 tbsps

Method:
1. 2. 3. 4.

5. 6. 7. 8. 9.

Crush together cinnamon, green cardamoms, cloves, black cardamoms. Soak khus khus, cashew nuts and chironji in warm water and then grind to a fine paste. Grind browned onions, 2-3 green chillies, mint leaves and water to fine paste. Take whipped curds and add cashew nut paste, ginger paste, garlic paste and mix well. Then add salt, red chilli powder, onion paste and mix again. Add chicken pieces and mix well. Add saffron dissolved in water, finely chopped coriander leaves, ginger juliennes, lemon juice and freshly crushed garam masala and mix. Add rose water and mix. Let it marinate for half an hour. Transfer into a microwave ovenproof glass bowl. Cover with a lid or cling film on which make 2-3 holes. Cook in the stove high for 10 minutes.

Fenugreek (Menthi) Murg Ingredients:

1 tsp garam masala powder 2 tblsp oil 1 tsp turmeric powder 1 cup yogurt 2 bay leaves 750 gms chicken 2 tblsp kasoori methi 1 tblsp coriander leaves chopped 2 tblsp ginger chopped 1 tblsp garam masala powder 2 tblsp green chillies chopped salt to taste 2 cup onion chopped

1 tblsp coriander powder 2 tblsp garlic paste Method:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Clean, skin, wash and cut chicken into medium sized pieces. Heat up oil in a pan. Mix in whole garam masala and bay leaves. Stir fry until cardamoms starts to crackle. Mix in cut onions and stir fry until transluscent and soft. Make sure to stir continuously. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies. Stir fry for a minute. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water. Cover the pot and stir fry on a low heat up for ten minutes.

Fruit Jam Ingredients:

12 cups prepared fresh fruit juice 1-2 cups granulated sugar , or brown sugar 1/2 cup water 1 1.75-ounce packet no sugar needed pectin

Method: 1. Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. 2. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil, stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.

3. If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Thotakura Pulusu Recipe. Ingredients: 2 1/2 cups finely chopped thotakura stalks/Amaranth Stalk 1 big onion finely chopped 4-5 green chilies slit length wise 1/4 tsp turmeric powder lemon sized tamarind 1 tsp jaggery or sugar salt to taste 1 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp Coriander seeds/methi seeds 1 tsp split black gram dal 1 tsp channa dal 4-5 dried red chilies (tear into pieces) 5-6 garlic flakes crushed10-12 curry leaves Method: 1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds/Coriander seeds and let them turn slightly red. Add split gram dal and channa dal and let them turn red. Now add garlic, red chillis, curry

leaves, chopped onions and green chillis and saut till onions turn slightly pink. 2 Add theAmaranth Stalk/ thotakura and stir fry for 4 minutes. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook. 3 Add the tamarind extract and jaggery and combine well. Add 3 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears and the gravy thickens. If you find the gravy too watery, sprinkle the rice flour and combine. Cook for a minute and turn off heat.