Apple Kheer/Payasam

Ingredients

• 1 1/2 Red Apple
• 4 cups milk
• Fistful of slivered Almonds
• Sugar according to the taste
• 4 crushed Cardamom 
• 2 tea spoons ghee

Grate apple and keep it aside

Take a pan, put ghee and sauté until the water evaporates

Add milk, let it come to a boil and then add sugar

Add almonds and cardamom and boil for additional time

Once it is thicker the desert is ready

Chepala Pulusu/Fish Curry

Chepala Pulusu/Fish Fry

Royyala Vepudu/Prawn Fry

Royyala Vepudu/Prawn Fry

Peetala Iguru - Crab Masala

Crab Masala/Peetala Iguru

Lentil Soup or Ulava Charu or Lentil Rasam

To make rasam powder

1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp black pepper
1 tsp urad daal
1 tsp chana daal
2 red dry chillies

Dry roast all ingredients for rasam powder and grind into powder using coffee blender. Keep aside.

1 cup lentils (ulavalu/horse gram)
6 cups water (more if necessary)
1 1/2 tsp salt
1 1/2 tsp tamarind paste
1/4 tsp turmeric

Seasoning:

1 tsp mustard seeds
4 or 5 curry leaves
1/2 tsp cumin seeds
2 tbsp oil
1 tsp urad daal
2 dry red chillies
3 cloves garlic (crushed)

Boil lentils in water with turmeric until lentils are cooked. Add more water if necessary. Let cool. Blend lentils into paste using a spatula or if you are using a blender make sure paste does not become too fine. Fry all seasoning ingredients except garlic in oil until mustard cracks. Add garlic after mustard cracks. Add the seasoning mix to lentil paste. Mix well. Add salt, tamarind paste and 1 tbsp rasam powder and mix thoroughly and let this liquid boil. Turn it off after boiling point.

Garam Masala Powder

6 Coriander seeds
10 cardamoms
2 tsps whole black peppers
3 tsps cumin seed
3 or 4 one " sticks of cinnamon
14 cloves

Grind all ingredients to smooth powder.

Samosa

For Stuffing:

4 potatoes
1 cup peas
2 big onions
1 green chilly
1/2 tsp salt
1 tsp amchoor powder (mango powder)
1 pinch turmeric
1 " ginger
1/2 tsp garam masala powder (check for recipe in powders category)
Oil for frying

Seasoning:

1 tsp mustard
1 tsp urad daal

For samosa wraps:

You could buy ready made samosa wraps in Indian grocery stores but you could also make home made wrappers.

2 Cups all purpose flour
1 pinch salt
3/4 cup water

Mix above ingredients to make thick dough like you make for poori. Keep aside for 1 hr.

Cook potatoes in water, peel skin off and smash them. In a pan add oil and seasoning ingredients. When mustard cracks add onions and chillies. When onions turn brown add peas and rest of the ingredients. Mix well. Add smashed potatoes. Stir well and keep aside.

Make small ball out of all purpose flour mixture. Using a rolling pin press the ball to make circle with a dimes width. Cut the circle to half. Put a spoon full of stuffing in the center of half circle. Fold wrap to make a triangle shape and close the edges pressing hard. You could use wet hands for closing the edges. Like this repeat procedure to make as many samosa's as you make with the dough. Deep fry one at a time in oil until golden brown.