Bendakaya pulusu(ladies finger broth)

Ingredients:

• Ladyfingers cut into 1/2 inch pieces 250 grams
• Oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Fenugreek seeds 1/4 teaspoon
• Curry leaves 10-12
• Green chillies,slit 2
• Onions,finely sliced 1
• Tamarind paste 2 tablespoons
• Turmeric powder 1/4 teaspoon
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Tomato,finely chopped 1 medium
• Jaggery grated 1 teaspoon
• Salt to taste

Method:

1. Heat oil in a non-stick pan.Add mustard seeds and let them splutter.Add fenugreek seeds,curry leaves,green chillies and onions and saute. 
2. Mean while mix tamarind paste with ¼ cup water. 
3. When the onions brown,add turmeric powder,red chilli powder and coriander powder and mix well. 
4. Add ladyfingers and saute for 1-2 minutes. 
5. Add tamarind water,tomato, jaggery and mix well. 
6. Add ¼ cup water and let it come to a boil. 
7. Reduce heat and simmer for 3-4 minutes or till the ladyfingers are cooked. 
8. Add salt and mix. Cook till the curry comes to a boil.Serve hot. 

Sesame chicken

Ingredients:

• 4 boneless chicken breasts 
• 4 tbsp flour 
• 4 tbsp sesame seeds 
• 3 tbsp sesame oil 
• 1/2 cup mushrooms 
• 1/2 cup spring onions - cut into 1" lengths 
• 1" ginger - peeled, shredded and deep fried 
• 1 tsp chopped garlic 
• 1 tsp coriander seeds - crushed 
• 4 tomatoes - skinned and quartered 
• 2 tbsp vinegar 

Method:

1. Cut each chicken breast into bite- sized pieces. 
2. Dust with seasoned flour combined with sesame seeds. 
3. Drizzle with 2 tsp of oil and bake in a preheated oven at 200 degrees C for 8-10 minutes. 
4. Heat remaining oil in a large pan.When hot,add in mushrooms,spring onions,garlic,ginger,coriander seeds and tomatoes. 
5. Cook for 2-3 minutes before adding chicken to pan.Allow it to cook for 10 mints in a medium flame. 
6. Then add vinegar. Serve immediately.

Mutton with panner

Ingredients:

• 1/2 pound  mutton    
• 3 1/2 tbsps refined oil
• 2 tsps red chilli powder
• 1/2 tsps turmeric powder
• Salt to season
• An inch of Ginger
• 4 green chillies
• 12 cloves of garlic
• 12 cloves
• 1 smashed large cardamom
• Few sticks of Cinnamon
• 1 tsp black peppercorns
• 2 tbsps coriander seeds
• 1 1/2 tsps cumin seeds
• 1 chopped onion
• 1/2 cup paneer
• 1 tsp cilantro

Method:
To Marinate the Meat:

1. Put the meat in a bowl with some oil,red chilli powder,turmeric powder and some salt.Give it a good rub with your fingers until all of the meat is covered with the spices.
2. Set aside for when needed.
3. In another pan,dry roast spices like ginger,garlic,cloves,cinnamon,black peppercorns,coriander seeds and cumin seeds.
4. Add the chopped onion.
5. Add all these spices in a mortar and pestle and give them a good mash until it turns into a nice paste.
6. In a big pot heat up some oil. 
7. Add the spice paste into the hot oil with some water and fry it. 
8. To this fried paste,add some more turmeric,red chilli powder and some salt. 
9. Cook until the oil separates from the masala.
10. Add the marinated meat to this spicy paste and coat it nicely with the spices.
11. Add the water and let the meat cook until soft.
12. While the meat is being cooked,fry some chunks of paneer in a non stick pan with some turmeric,red chilli powder and salt.
13. Then add this to the cooked meat.
14. Add some coriander leaves and give it a nice stir and cook for 5mints in a medium flame and serve hot.

Chepala pulusu

Ingredients:

• 7-8 fish fillets 
• 1 cup finely chopped onions
• 4 slit green chillis
• 1 1/2 tsp ginger garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp poppy seeds
• Pinch of methi powder
• 2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)
• 2 tbsp chopped fresh coriander leaves 
• salt to taste
• 1/2 cup oil

Method:

1. Mix in a kadai cleaned fish pieces,green chilli slits,turmeric powder,salt,chilli powder,ginger garlic paste,oil,sliced onions,tamarind juice and mix well with hand by adding 1 1/2 glass water.
2. Cook it in a low flame until the curry starts bubbling.Taste the curry add salt,chilli powder and tamarind juice if needed.
3. Now add cumin,coriander and poppy seeds paste to the cooked fish and again cook the curry in a medium flame for 15mints.
4. Finally add methi powder and coriander leaves and cook for 5mints.
5. Serve hot.

Prawn Rawa fry

Ingredients:

• Prawns   1/2 pound
• Ginger Garlic Paste  4 tablespoons
• Turmeric Powder 1teaspoons
• Red Chilli Powder 2 teaspoons
• Coriander Powder 2 teaspoons
• Salt to taste
• Egg 1
• Rice Flour 1 tablespoon
• Bread Crumbs 5tsps
• Rava 5tsps
• Refined Oil deepfry

Method:

1. In a bowl,mix ginger garlic paste,turmeric powder,red chilli powder,coriander powder,salt,and two teaspoons of refined oil.
2. Remove the head, shell, intestine of the prawns and partially butterfly them .
3. Marinate the prawn with the paste and keep it in the fridge for 20 minutes.
4. In a bowl,break egg,rice flour and salt.Mix them well .
5. In a plate, mix bread crumb,rawa, red chilli powder and salt.
6. Take the marinated prawn,coat them with the egg mix and bread crumb mix. 
7. Keep it in the fridge for 10 minutes.
8. In a pan add oil to deep fry the prawns. 
9. As the oil gets hot enough, add the marinated prawns into it.
10. Serve hot 

Coconut milk rasam

Ingredients:

• Coconut milk     1 cup
• Jeera      1 tbsp
• Pepper corns    1 tbsp
• Water       4 cups
• Rasam powder   1 tbsp
• Tamarind juice 1 tbsp
• Jaggery   1 tsp(optional)
• Mustard Seeds  1 tsp
• Curry Leaves 1 sprig
• Ghee      1 tbsp
• Salt to taste
• Turmeric       1 tsp
• Asafoetida  A Pinch 
• Red chillies 2

Method:

1. Dry roast jeera and pepper corns till you get good aroma.Grind it a fine powder. 
2. Take a big bowl or kadai,add coconut milk,water,rasam powder,turmeric powder,1 tbsp jeera pepper powder and bring it to boil.
3. Simmer the flame and add tamarind juice,jaggery and salt to taste.
4. Prepare the seasoning,heat ghee and add mustard seeds,cumin seeds,red chillies on spluttering add asafoetida and curry leaves and switch off the flame.
5. Pour this seasoning on to rasam and boil for few mins.
6. Serve hot rasam with rice.

Lemon rasam

Ingredients:

• Lemon        1
• Toor Dal     3 tbsp
• Salt         to taste
• Rasam Powder 1 tbsp
• Asafoedita    a pinch
• Ghee       1 tsp
• Green Chilli   Vertically slit -1 medium sized
• Curry leaves   1 sprig
• Coriander leaves fist full
• Mustard seeds     1 tsp
• Cumin seeds         1tsp
• A pinch of turmeric powder

Method:

1. Pressure cook the toor dal with turmeric powder pinch and water as required.
2. Boil 1glass water along with Rasam powder and salt and 2 or 3 curry leaves and a pinch of asafoedita and turmeric powder for 15 minutes until the raw smell of the powder vanishes.
3. Mash the cooked toor dal and make it as a paste and add this to the rasam along with 1glass more water.
4. Allow it to boil till yellow layer is fully formed over.
5. With ghee,season mustard,cumin,asafoedita and the vertically slit green chilli and add this to the rasam.
6. Allow the rasam to cool and become warm for an hour and then add the lemon essence by squeezing the lemon filtering out the seeds. 
7. Care should be taken that the lemon should not be squeezed totally till the end ,the rasam may taste sour then.
8. Add little coriander and curry leaves and serve warm.