Kashi Halwa (Ash Gourd Halwa)

Ingredients:

Ash Gourd (Boodida Gummadi kaya) - 2 lbs Sugar - 2 cups
Ghee (Clarified Butter) - 2 Tbsp
Pistachios - 1/4 cup
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamom powder - 1/4 tsp

Procedure:

• Peel the ash gourd and remove the seeds. Next grate the Ash gourd. Keep it aside.
• Place a thick bottomed pan on medium heat. Add grated ash gourd and sugar.
• Mix well and let it cook until it thickens stirring occasionally.
• Fry pistachios, cashew nuts and raisins in ghee and add it to the ash gourd along with the ghee.
• Mix well and continue to cook on medium heat until the mixture begins to leave the edge of the pan.
• Next add cardamom powder and mix well.

It is ready to be served. Can be served hot or at room temperature.

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Chaegodeelu

Ingredients:

Rice flour - 2 cups
Butter - 2 Tbsp
Curry leaves ( chopped coarsely ) - 2 tsp
Chili powder - 1/2 tsp
Coconut powder ( optional ) - 2 tsp
Cumin seeds - 1 tsp
Moong dal - 1 Tbsp
Salt per taste
Oil to deep fry.

Preparation:

• Bring a cup of water to boil in a medium bowl.
• Add butter, cumin seeds, chopped curry leaves, coconut powder, moong dal, red chili powder and salt.
• Lower the heat and add rice flour while mixing constantly. Turn off the heat.
• Knead it into a chapati dough. Cover and leave it for half an hour.
• Grease a flat surface ( either a cutting board or chapati board ).
• Take a small portion of this dough and roll it into a long rope 1/4" thick and form them into small rings 2" diameter.
• When all the dough is done into rings deep fry them till light golden brown in color.

This is a mouth watering snack. It melts in the mouth as we start eating. Store them in a glass jar at room temperature.

Tip: Same dough could be made into appams. Take 1" ball and flatten into small round, about 2" wide. Deep fry till light golden brown.

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Sorakai pulusu (bottle gourd pulusu)

Ingredients:

Bottle gourd (cut Sorakaya) - 2 cups
Tomato puree - 1 cup
Ginger (grated) - 1 tsp
Green chili - 1
Curry leaves - 8 to 12
Mustard seeds - 1/4 tsp
Urad dal - 2 tspFenugreek seeds (Mentulu) - 1/2tsp
Chana dal (Senega pappu) - 3 tsp
Cumin seeds (zeera) - 1 tsp
Red chilies - 1 or 2
Asafoetida (Ingua) - a pinch
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Jaggery - 1" piece
Tamarind - Size of a lemon ball
Cilantro (chopped) - 1 cup

Procedure:

• Peel bottle gourd and cut into 1" pieces. Keep aside.
• Soak tamarind in hot water and squeeze out 2 cups of tamarind juice. Set aside.
• Add 2 Tbsp oil to a pan on medium heat.
• When oil is hot add mustard seeds, urad dal, chana dal, fenugreek seeds, curry leaves, asafoetida and red chilies.
• When the dal turns golden brown add bottle gourd pieces, cut green chili, grated ginger, turmeric powder and salt to taste.
• Mix well, cover and cook for 15 to 20 minutes.
• Next add tamarind juice, tomato puree, chili powder and jaggery.
• Mix well and cover and cook for another 10 to 15 more minutes.
• Garnish with chopped cilantro. Goes well with steamed rice.

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Okra Fry (Bendakaya Vepudu)

Ingredients:

Okra (benda kaya ) - 1 pound
Besan (Senega pindi) - 1 Tbsp
Curry leaves - 8 to 10
Dhaniya-Zeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp

Procedure:

• Cut okra into 1/2" pieces and keep aside.
• Add 2 Tbsp oil to a thick bottomed pan on medium heat.
• When oil is hot add curry leaves, turmeric powder, cut okra, salt to taste and mix well.
• Cook uncovered for 12 to 15 minutes mixing occasionally.
• Next add besan, chili powder and dhaniya-zeera powder. Mix well to make sure the okra are coated evenly.
• Now cover and cook for 10 more minutes on low heat.
• Next add ghee (optional) and cook for couple more minutes till besan is giving a good aroma.

The curry is ready to be served. It is good as a snack or as a side dish to the main course.

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