Totakoora podi koora

Ingredients:

• Amaranth Leaves – 2cups
• Potatoes – 3
• Channa dal – 1tsp
• Urad dal– 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Salt to Taste
• Turmeric Powder – 1/8tsp
• Oil – 6tsps
• Red Chillies – 3
• Extra Cumin Seeds – 1/2tsp

Preparations:

1. Wash amaranth leaves thoroughly and chop the leaves. 
2. Boil the leaves fro 5mints and keep aside.
3. Wash and clean the potatoes.Peel the potatoes and cut them and also boil potatoes.
4. Break red chilies into small pieces.Heat a pan and dry roast 1/2tsp of cumin seeds. 
5. Fry for 1 minute and add the red chilli pieces.Fry them for another minute or till the chillies are crisp. 
6. Take them into a mixer and pestle and powder it.
7. Heat a pan and add 3tsps of oil to it.When oil is hot add the cooked amaranth leaves and saute.Fry the leaves till dry and keep them aside.
8. Again heat a pan and add 3tsps of oil to it.When oil is hot add the channa dal and urad dal. Fry till the seeds change color to golden brown. 
9. Then add the mustard seeds and cumin seeds.Fry till the seeds splutter.Add the cooked potatoes and mix well.Add turmeric powder and salt to the potato mixture and mix well. 
10. Cook covered on slow flame for 5mints in a low flame. 
11. Now add the roasted Cumin-chilli powder & fried amaranth to the potato mixture and mix well Cook for a minute and serve hot with rice.

Amaranth raw mango dal

Ingredients:

• Toor dal – 1 Cup 
• Amaranth Leaves (Totakoora) – 1/2 cup
• Raw Mango (Mamidikaya) Pieces – 1/2 cup
• Green Chillies sliced – 5 
• Urad dal – 2tsps
• Mustard Seeds – 3/4tsp
• Cumin Seeds – 3/4tsp
• Red Chilli Powder – 1tsp
• Turmeric Powder – 1/4tsp
• Salt to Taste
• Asafoetida – 1/8tsp
• Curry leaves - 1sprig
• Red chillie - 2
• Oil – 4tsps
• Cilantro chopped - fist full

Method:

1. Cook and boil the toor dal,amaranth leaves and mango with turmeric powder and green chillies until dal is done and keep aside.
2. Heat a pan and add oil to it.When oil is hot add urad dal and fry. 
3. Fry till the seeds start changing color.Then add the mustard seeds,red chillies,curry leaves and cumin seeds. 
4. Fry the seasoning till the seeds splutter. 
5. Then add asafoetida and mix.  
6. Then add the cooked dal along amaranth leaves,mango and mix well.  
7. Mix all well and add sufficient water required.Mix again and add red chilli powder and salt. 
8. Mix all well and cover the pan with a lid.Cook the dal covered on low heat for5 minutes. 
9. After 5 minutes remove the lid and stir the dal well and garnish with cilantro chopped. 
10. serve hot with plain rice.

Amaranth dal

Ingredients:

• Toor dal – 1 Cup 
• Totakoora (Amaranth Leaves) – 1/2 cup
• Tamarind pulp -   3tsp
• Green chillies sliced -  2
• Urad dal – 1/2tsps
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Asafoetida – pinch
• Curry leaves - 1 sprig
• Red Chilli Powder – 1tsp
• Red chillies     - 2
• Turmeric Powder – 1/4tsp
• Salt to Taste
• Oil – 3tsps

Method:

1. Boil and cook dal and amarnath leaves with turmeric and green chillies until dal is done.
2. Heat a pan and add oil to it. When oil is hot add urad dal and fry. 
3. Fry till the black gram change color to golden brown. 
4. Then add mustard seeds and cumin seeds,red chillies and curry leaves to the seasoning. 
5. Fry till the seeds splutter. Add asafoetida and mix well. 
6. Now add the cooked dal,amaranath and mix.Add red chilli powder,and salt. 
7. Mix well and add sufficient water.The dal should be of pouring consistency. 
8. Now add the tamarind pulp and mix well. 
9. Cook covered on slow flame for 5 minutes.After 5 minutes remove the lid and stir once. 
10. Serve hot with plain rice.

Ponnaganti podi pappu

Ingredients:

• Toor dal – 1cup
• Ponnaganti Koora Leaves – 3/4cup (Water Amaranth)
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Curry leaves -1 sprig
• Cumin Seeds – 1/2tsp
• Red Chilli Flakes – 1tsp
• Turmeric Powder – 1/8tsp
• Salt – To Taste
• Oil – 5tsps

Method:

1. Pluck the leaves of the green leafy vegetable. 
2. Use only the leaves.Wash the leaves and boil them.
3. Wash & cook the dal until cooked.
4. Do not overcook the daL.After the dal is just cooked,drain water and take the cooked dal into a bowl.  
5. Heat a pan and add oil to it. 
6. When oil is hot add black gram and fry stirring till the seeds start changing color. 
7. Then add mustard seeds and cumin seeds,curry leaves and fry till the seeds crackle fully. 
8. Then add cooked green leaves, red chilli flakes, turmeric powder, salt and cooked dal. 
9. Mix all well and cover the pan. 
10. cook covered on low flame for one minute to get the flavors mixed. 
11. Serve hot with rice.

Almond kulfi

Ingredients:

• Milk – 4 Cups
• Cardamom – 5
• Sugar – 1/4Cup
• Corn Flour – 1tsp
• Almonds – 10
• Bread – 1 Slice

Preparations:

1. Peel the Cardamoms and powder them. 
2. Slice almonds to thin pieces and keep aside.  
3. Remove the crust from the bread slice and tear it into small pieces.
4. Method:
5. Take half cup milk from 4 cups milk and keep aside. 
6. Heat a non stick pan and add the remaining 3 1/2 cups milk to it.  
7. We have to reduce milk by evaporating.Reduce 3 1/2 cups milk to one and half cups. 
8. If the milk is thick just reduce it to two and half cups. 
9. Take a mixie jar and add the bread pieces,corn flour and half cup milk and blend to a smooth paste. 
10. Run the mixer for 2 to 3 minutes till you get a thick paste. 
11. When the milk is reduced, add the above paste to the milk and mix well.
12. Keep on stirring the milk as the bread in the paste will sit at the bottom and gets burnt. 
13. When the mixture is thick add sugar and stir.Once sugar is added the consistency will become thin. 
14. Heat till you get the right consistency.Switch off the flame and add thinly sliced almonds and cardamom powder. 
15. Cool the mixture to room temperature.Spoon this mixture into Kulfi Moulds or into small cups and freeze for 6 hours.

Ravva laddu

Ingredients:

• Semolina(Bombai Rawa, Suji) – 1 Cup
• Dalia split powder      -  1/2 cup
• Sugar – 1 Cup 
• Grated Fresh Coconut - 1 Cup
• Cardamom – 5 
• Raisins – 10 
• Cashew Nuts - 7 
• Ghee – 1tsp 
• Milk For Binding Laddus

Method:

1. Powder the sugar and take it in a bowl and keep it aside. 
2. Peel the cardamoms and take the seeds. 
3. Powder the cardamom seeds and camphor to a fine powder and keep it aside. 
4. Keep this powder in an airtight box till we use or else the sweet smell vanishes. 
5. Chop cashew nuts into pieces and keep them aside.
6. Heat a pan and fry semolina on low flame.Heat a pan and fry semolina on low flame.
7. Fry semolina until dry.When tasted it should not have any rawness. 
8. Now take this into a bowl and keep it aside. 
9. Fry the grated coconut in the pan till dry. 
10. Take a flat plate and add fried semolina,fried grated coconut,and powdered sugar,dalia split powder and mix them well. 
11. When mixed,the mixture will be wet to touch because powdered sugar when mixed with hot semolina and hot grated coconut, melts releasing some moisture. 
12. Add powdered cardamom to the above mixture. 
13. Heat a pan and add 1tsp ghee to fry raisins. 
14. When fried they swell like balloons. 
15. Take care not to over fry which would spoil the taste. 
16. Remove the raisins and fry cashew nut pieces in the same ghee till golden brown. 
17. Add the fried raisins and cashew nut pieces to the semolina mixture and mix. 
18. Mix well with fingers. Now let us make laddoos. 
19. Add small quantity of milk to the mixture and mix. 
20. Take a fistful of the wet mixture and make laddoos. 
21. Add milk in small quantities only as and when required.If you add the milk all at one go,the mixture would become soggy and you can’t make laddoos. 
22. Therefore take care to add milk as per requirement and in little quantities. Arrange laddoos in a plate side by side to dry and store in a jar. 

Nargisi kofta

Ingredients:

• For the Koftas: 6 eggs
• 500 gms finely ground lamb minced
• 1 tbsp giner garlic paste
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp garam masala powder
• Salt to taste
• 1/2 cup dalia spilt powder
• oil for deep frying
• For the gravy: 2 medium sized onions paste
• 2 tsps garlic paste
• 2 tsps ginger paste
• 3 medium tomatoes ground to a smooth paste 
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp garam masala powder
• 8 tbsps fresh yogurt
• 3 tbsps oil
• Salt to taste
• Chopped coriander leaves to garnish

Method:

1. Boil 6 eggs till hardboiled. 
2. Immerse immediately in cold water and then peel. Keep aside.
3. To prepare the Koftas: Put the lamb mince,ginger garlic paste,dalia split powder,turmeric,red chilli,garam masala powder,and salt to taste in a large mixing bowl. 
4. Mix well to form a smooth paste. Divide into 6 equal portions.
5. Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even around the egg till it is fully covered. 
6. Repeat for all the remaining hardboiled eggs. Place all in a plate.
7. Heat the oil for deep frying in a deep pan and deep fry till golden. When done, drain and place on tissue.

1. To prepare the gravy: Heat the cooking oil in a deep pan and add the onion paste. Fry till light golden in color and then add the ginger and garlic pastes.
2. Fry for 2-3 minutes and add the tomato paste and all the spice powders(chilli powder,jeera powder,dhania powder,turmeric powder and garam masala). Mix well. Fry till the oil begins to separate from the masala.
3. Add the yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.
4. Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the fire. Slice the koftas in half horizontally.
5. Garnish the dish with chopped fresh coriander and serve hot with Chapatis.