Karam Pulusu

Prep and Cooking Time: 45-50mins

Serves: 4-5 persons

Ingredients

Onions- 1 ½ large, chopped (keep aside 2 tbsp chopped onion for gram flour batter and seasoning)

Green Chillies- 2, slit and cut

Tomatoes- 2-3, medium, chopped

Coriander Leaves- 2 tbsp

Tamarind- 1 big lemon size tamarind pulp

Ginger- ½ inch size, chopped

Ginger Garlic Paste- ½ tsp

Gram Flour/Besan- 2 cups

Baking Soda- 1 pinch

Dry Red Chillies- 2

Cumin Seeds/ Jeera- 1 tsp

Peppercorns /Miryalu- 1tsp

Sesame Seeds/ Nuvvulu- 1 tsp

Coriander Seeds/ Dhaniya- 1 tsp

Fenugreek Seeds/ Methi- ¼ tsp

Dry Coconut Powder-1 tsp

Turmeric pwd- ½ tsp

Red chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 2 cups for frying the bhajjis

-1 tbsp for the seasoning

Method

• Take the chopped onion, green chillies, ginger, peppercorns, cumin seeds, sesame seeds and coriander seeds and blend into a fine paste by adding sufficient water and ¼ tsp salt.
• Squeeze the tamarind juice out of the tamarind pulp and add about 3-4 cups water and add turmeric pwd, red chilli pwd and salt to taste and keep aside.
• Take the gram flour, 1 tbsp finely chopped onions, coriander leaves, 1 tsp red chilli pwd, ginger garlic paste, baking soda, and salt to taste and add water to make a thick batter.
• Heat oil in a pan and make small rounds (about 1 ½ inch in size) out of the batter and deep fry them until they turn golden brown and keep them aside.
• Add the onion masala paste and dry coconut pwd to the tamarind juice and allow it to boil on a medium flame for about 6-8mins.
• Seasoning: Heat oil in a pan and add fenugreek seeds, dry red chillies and once they splutter add 1 tbsp chopped onions and fry until the onions turn transparent then add tomatoes and cook until they become tender. Add the seasoning to the tamarind juice.
• Finally add the gram flour bhajjis to the Karam Pulusu and allow the bhajjis to soak in the pulusu for atleast 20-30mins.
• Karam Pulusu tastes appealingly delicious when served with hot rice.

Double Ka Meetha/ Bread Pudding

Prep and Cooking Time: 25-30mins

Serves: 5-6 persons

Ingredients

Bread- 10 slices

Milk- 2cups

Sugar- 1 cup

Water- 3 cups

Saffron- 1 pinch, dissolved in 1 tbsp water

Cardamom/ Elaichi- 2, crushed

Pistachios- 2-3, lightly toasted and finely chopped

Almonds/Badam- 2- 3, lightly toasted and finely chopped

Cashew nuts/Kaju-2-3, lightly toasted and finely chopped

Cooking Oil- 1-2 cups for frying the bread slices

Method

• Cut each bread slice into 4 parts, heat oil in a pan and deep fry until light golden brown.
• Take water and sugar in a saucepan and bring to boil and keep stirring occasionally, cook for 10mins on a medium flame to make the syrup, keep stirring occasionally.
• Add crushed cardamom and saffron to this sugar syrup and cook for 2mins.
• Heat milk in a pan on medium heat for about 8-10mins until it thickens and becomes creamy.
• Pour the sugar syrup and milk over the fried bread.
• Garnish the bread slices with pistachios, almonds and cashew nuts and Refrigerate for few hours before serving
• Double Ka Meetha can be served cold/hot.

Chole Batura

Prep & Cooking Time: 45-60 mins

Serves: 3-4 persons

Chole Recipe Ingredients

Kabuli Chana/ Chickpeas/ Senegalu- 2 cups, soak in water overnight and pressure cook

Onion- 1 large, chopped

Green Chillies- 2 slit and cut

Tomatoes- 3 medium, chopped

Ginger Garlic Paste- ½ tsp

Red Chilli pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ¼ tsp

Salt to taste

Chole Masala/Chaat Masala- ½ tsp

Cooking oil- 2 tbsp

Method

• Heat oil in a cooking vessel; add onion and green chillies and fry until the onions turn transparent.
• Now add turmeric and ginger garlic paste and sauté well.
• Add the chopped tomatoes and cook until they become tender.
• Now add the boiled chickpeas and mix the contents and cook for 4-5mins.
• Add red chilli pwd , dhaniya pwd, salt and chole masala and cook for another 2-3 mins.

Note: You can substitute kabuli chana with garbanzo beans to avoid soaking overnight and boiling. Drain all the liquid, wash thoroughly and use the chickpeas.

Batura Recipe Ingredients

Maida/ All purpose flour- 2 cups

Curd/ yogurt- 2 tbsp

Salt- ½ tsp

Water to make the dough

Method

• Combine all the above mentioned ingredients along with enough water to make soft dough.
• Divide the dough into equal parts and roll out into circles.
• Heat oil in a deep pan, the flame should be set to medium and fry the bhatura by pressing in the center and along the edges until it puffs up and turns light golden brown, flip over and fry in the similar way on the other side. Drain excess oil on to a paper towel.
• Serve hot Chole Bhatura with sliced onions and lemon wedges.

Tomato Pachadi/Pickle

Prep and Cooking Time: 25-30mins

Serves: 4-5 persons

Ingredients

Tomatoes- 6-8, medium, finely chopped

Garlic Cloves-6, finely chopped

Mustard Seeds/Aavalu- ½ tsp

Cumin Seeds/ Jeera- ½ tsp

Fenugreek Seeds/Methi Seeds- ¼ tsp

Red Chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 3 tbsp

Method

• Heat oil in a pan add mustard, cumin and fenugreek seeds once they start spluttering add the finely diced tomato pieces and cook for 10-12 mins until the tomatoes become soft and tender and then mash the tomato pieces.
• Keep mixing at regular intervals to avoid burning of the tomato mixture.
• Now add chopped garlic, red chilli pwd, salt to taste and cook for another 5-6 mins on a low flame until a layer of oil floats over the tomato mixture.
• Serve Tomato Pachadi with hot rice and appadams.

Peas Pulao

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Basmati Rice- 2 cups

Green Peas- ½ cup

Green Chillies- 3, slit & cut

Cumin Seeds/ Jeera- 1 ½ tsp

Garlic Cloves- 6, peeled and chopped

Salt to taste

Cooking Oil- 1 tbsp

Method

• Cook the Basmati Rice and keep aside. (For 1 cup Basmati rice 1 ½ cups water would be sufficient)
• Heat oil in a pan add cumin seeds and once the spluttering subsides add green chillies, green peas and salt to taste and fry until the peas become tender.
• Now add the chopped garlic and saute well.
• Add this peas mixture to the cooked basmati rice and mix well.
• Serve hot Peas Pulao with Raitha/ Tomato Curry.