Dasara Navaratrulu Naivedyalu Alankaralu

దుర్గమ్మ అవతారములు - ప్రసాదాలు 

1.Swarna Kavacha Durga devi(స్వర్ణ కవచ దుర్గా దేవి )              1/10/2016    
      
 Prasadams:  Ravva kesari, Chalimidi, vadapappu,Payasam

Saree colour: Goddess Durgamma wear Gold colour saree 

2.Bala Tripura Sundari( బాల త్రిపుర సుందరి )              2/10/2016        
   
Prasadams: Senagalu,Sweet boondy, Payasam

Saree colour: Light pink colour 

3.Gayatri Devi(గాయత్రీ దేవి)                              3/10/2016  
       
Prasadams:   Lemon rice,Ravva kesari

Saree colour: Orange colour

4.Annapurna Devi(అన్న పూర్ణ దేవి)                         4/10/2016    
      
  Prasadams:  Garelu,Pongal

Saree colour: Sandal wood colour

5.Katyayani Devi(కాత్యాని దేవి)                               5/10/2016   

Prasadams: Sweet puris(rice flour and jaggery)
  
Saree colour: Blue colour

6.Lalitha Tripura Sundari Devi(లలిత త్రిపుర సుందరి దేవి)     6/10/2016     

 Prasadams: Pulihora,Pesara boorelu,  Sweet pongal,curd rice 
    
Saree colour:Pure Gold  colour
                     
7.MahaLakshmi Devi(మహా లక్ష్మి  దేవి)                        7/10/2016     

Prasadams:   Kheer(Sheerannam),

Saree colour: Pink colour

8.Saraswathi Devi(సరస్వతి దేవి )                           8/10/2016  

Prasadams:   Chakkera pongal,wheat  payasam,Atukulu Bellam, Sanaga pappu,Coconut,

Saree colour:White colour

9.Durga Devi(దుర్గ దేవి) (దుర్గాష్టమి )              9/10/2016  

Prasadams: Garelu,Lemon rice     

Saree colour:Red colour


10. Mahishasura Mardani(మహిషాసుర మర్దని )               10/10/2016                      

Prasadams: Pulihora,Panakam,Curd rice

Saree colour: Brown and red colour hand loom sari

11.Raja Rajeswari Devi(రాజరాజేశ్వరి దేవి)                   11/10/2016  

 Prasadams: ladoo,Burelu,Pulihora

Saree colour: Green colour

Keema Vada(Mutton balls)

This Keema vada is high calorie food better to take only in occasionally. Of course this is very yummy dish.Non veg hated children may be like to eat this one as snacks because there is no piece to recognize as this is non veg variety.Of course elders can find it but children not.We can prepare veg vadas with plantain just  in the place of keema.It is also very tasty.After deep frying of any snack dish, place them on paper napkins(kitchen towels) to remove excess of oil.That is much better to decrease in take of  calories and fat.

 Ingredients

keema	1/4 kg
onion	1
green chillies	4
ginger garlic paste	1/2 spoon
turmeric	pinch
salt	to taste
red chilli powder	1/2 spoon
coriander leaves	few
roast chana dal	50 grs
cinnamon	1 inch pieces
cloves	4
elachi	1
coriander seeds	1/4 spoon

 Preparation

Wash keema carefully with water using net.
Wash onion and green chillies and cut into small pieces.
 Take a mixie jar and add cloves,elachi,coriander seeds,cinnamon and make a fine powder.Keep aside.
Take Roasted chana dal and make a fine powder.Keep aside.
Wash coriander leaves and cut into small pieces.
Take a blender add keema,salt,turmeric,red chilli powder and blend it .
Take a big mixing bowl and add blended keema ,masala powder,ginger garlic paste,roasted chana dal powder,finely chopped coriander leaves,finely chopped onion and green chillies and mix all well.If need add little water and make dough.

Method

1.Take a kadai and put on the flame.
2.Add oil for deep fry.
3.Take a small portion of keema dough and make a round ball and press the middle of the ball.Make vada shape.
4.Do remain dough like this.
5.Place this keema vadas to hot oil and fry in medium flame.
6.Do not use high flame that changes the colour of the vada immediatly even not fry inside.
7.If you put the flame completely in low that may be  keema vadas absorbs oil a lot. so put the flame starting in  medium  and after 2 minutes put it on low.
8.If one side of vada changes the colour to brown then turn it other side.
9.Put this vadas on kitchen paper napkins to remove the  excess of oil.

Keep in the mind

Wash keema very carefully because it is drain out with water easily.So use net to clean keema.
We can make keema vadas with out onion also.
Roasted chana dal useful as binder.You can add egg yolk also for binding.
Boiled keema is also use for making keema vada or balls. 

Sesame Jaggery Sweet Balls

This sweet is very good for every one even weight losing people and diet control persons also eat this sweet without fear.This sweet is not like normal sweet which one has rich calorie and fat.For preparing this sweet no need to  add more ghee(you can avoid that 2 spoons of ghee also if you think about calories).In olden days there was no many sweet shops available like present days.People used to prepare sweets or any recipes at home  only.In my childhood days I had eaten this type of sweets which are  made with jaggery not sugar. jeedilu, verusenaga vundalu,maramarala vundalu,..In those days  small shops(killi kottu) existed in near the schools and bus stands.They sold this type of sweets and hots.

Ingredients

sesame seeds(white)	1cup
jaggery	1 1/4 cups
ghee	2 spoons

Preparation

Clean the  white sesame seeds which  may be has some small white  stones.
Mash the jaggery pieces.

Method

1.Take a thickened bottom vessel or kadai and put on the flame.
2.After heating the kadai add sesame seeds and roast until nice aroma coming from the sesame seeds that is the indication of the 
fry of sesame seeds and it will become to light golden colour also.
3.Take a blender or mixie jar and add roasted sesame seeds and make a coarse powder.
4.Then add mashed jaggery and make a fine mixture.
5.Then add  blended mixture to mixing bowl.
6.Add melted ghee and mix all well.
7.If you like more sweet add 2 to 3 spoons of sugar powder.
8.Take a small portion of sesame and jaggery mixture and make a round shape ball.Do remain mixture like this.
9.Healthy sweet sesame jaggery balls is ready to eat....

Keep in the mind

sesame seeds are very good to increase bones strength and gives iron to the body.
There is many methods to prepare sesame sweet balls.
This is one of the simple and easy method.
You can make jaggery syrup and add roasted sesame seeds and mix well and make balls after cooling the mixture.This is another method.In this method we have to know the jaggery syrup consistency to prepare this sweet.
If you do not  like to make sesame powder you can add sesame seeds to  mashed jaggery  pieces and mix well and make balls.

Creamy Cauliflower Masala curry

We can prepare many varities with cauliflower like gobi tomato ,gobi fry,gobi manchuria ,gobi egg curry ......Cauliflower is one of the best veggie to increase resistance and  gives good health to our body. Cauliflower masala curry taste is equal to non veg curries tastes.This is nice varity for veg people.We can add coconut milk for getting kurma taste and texture.Instead of coconut milk add cream or butter...

Ingredients

 

cauliflower florets	1 cup
tomato	2
green chillies	3
oil	1 spoon
onion	1
ginger garlic paste	1/2 spoon
turmeric	pinch
salt	to taste
red chilli powder	1/2 spoon
cloves	2
elachi	1
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	5
coriander leaves	few
cream	1 spoon

Preparation

wash onion,green chillies and tomatoes with water and cut them into small pieces.

Take a vessel with 1 cup of water and put on the flame.When water is boiling add cauliflower florets and put off the flame.Keep them in that hot water for 15 minutes.This is the best way to kill worms which are exists in below the cauliflower florets.After that drain the water and keep the florets aside.

Make  ginger garlic paste.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.Then add poppy seeds and cashew nuts and make them also fine powder.Add 5 spoons of water and make a fine masala paste.

Wash coriander leaves and cut them into small pieces and keep them aside.

Method

1.Take a cooking vessel or pan and put on the flame.

2.When vessel is heated add oil.

3.After heating the oil add finely chopped onions and green chillies and fry for 5 minutes or till onions become to light golden colour.

4.Add ginger garlic paste and saute for 1  minute till  remove raw smell of the ginger garlic paste.

5.Then add tomato pieces and cook for some time.

6.Add turmeric,salt and red chilli powder and  keep to cook until water in the tomatoes coming out.

7.Then add cauliflower florets.stir well and add masala paste.

8.Put the lid and stir now and then.

9.Add 1/2 cup of water and stir the curry and taste it if salt and spicy is enough or not.

10.If not add more salt and red chilli power and mix all well.

11.Add cream and cook the curry till tomatoes and cauliflower florets become tender.

12.Finally add  coriander  leaves and put off the flame.

13.This curry is good combination for rice or chapathi.

Keep in the mind

Care to clean the cauliflower florets.Because some tiny insects present in the  cauliflower florets.We should remove or kill them before adding florets to the curry.

Use hot water to get rid of insects.

We can add tomato paste or puree instead of tomato pieces.

Remove the layer of tomato and add in the blender and make a paste.

For removing layer of tomatoes put tomatoes in hot water for 15 mintues.Then layer of tomatoes can easily  remove.

We can add masala powder instead of masala paste also.
Add coconut  milk instead of cream.That gravy also yummy...

Natu kodi(Pandem Kodi) pickle

Natu kodi chicken is well known in south india especially in andhra many people have the tradition to eat Natu kodi in some festivals  like dasara,kanuma and deepavali.This chicken taste is different from normal chicken.Of course Cooking time is to be taken long.Better to cook in pressure pan Because Natu kodi pieces is not easily become tender like normal chicken.It has bones with flesh.That persons who will like to eat bone with flesh  is really enjoy to eat this chicken.We can prepare many dishes like  Natukodi Kurma, Pandem kodi pulusu, Natu kodi fry, Natu  kodi iguru  .This is Natu kodi pickle that one is preserve the taste of the chicken.If you want to prepare the chicken pickle,  for better taste use pandem kodi pieces rather than normal chicken pieces.

Ingredients

Natukodi (chicken)pieces	1 kg
oil	1/2kg
salt	100grs
red chilli powder	100 grs
turmeric	5 spoons
coriander seeds	100 grs
poppy seeds	50 grs
cashew nuts	50grs
cloves	15
elachi	8
dalchina chekka	2 inches
ginger	50 grs
garlic	50 grs
mustard seeds	1/2 spoon
fenugreek seeds	1/4 spoon
lemons	6

Preparation

Cut natu kodi and wash each piece under running tap water or wash with plenty of water many times.

Roast fenu greek seeds for nearly 2 minutes. 
Grind roasted fenu greek seeds and make fine powder.
Grind mustard seeds and make a fine powder.
Roast cloves,elachi,cinnamon  for 1 minute in medium to low falme.

Roast coriander seeds for 1 minute for medium flame

Roast poppy seeds for 1 minute.

Roast cashew nuts for 1 minute.

Make all roasted ingredients to a fine powder.

Cut ginger  into pieces .

Add garlic and ginger pieces in a mixie jar and  make a paste with out adding water.

Extract juice from lemons.

Method

1. Drain the water from Natu kodi pieces completely.Add 1 spoon salt and 1 spoon turmeric and 1 spoon ginger garlic paste  in these chicken pieces and mix all very well.
2. Donot add extra water.Add these pieces in a pressure pan.
3.Put this pressure pan on medium flame.
2.Cook for 5 whistles.Put off the flame.
Open the pressure pan lid after pressure completely gone off.
We can see some water is present in the pan.
Put the pan in low flame and cook till water in the chicken pieces compleltely evaporated. 
 Take a pan and put on the flame.
When pan is heated add Oil for deep fry.
After heating the oil add  boiled chicken pieces and fry in medium flame.it will take some time to fry chicken pieces deeply.
when chicken pieces became into red fried colour take them out from the oil.
Do not to fry chicken pieces till dark brown colour.That pieces difficult to eat.
Fry all Natu kodi pieces like this.Keep all pieces aside.
In that oil add ginger garlic paste and fry for 2 minutes.put off the flame.
Take a big mixing bowl.Add turmeric, red chillie powder,salt,coriander seeds powder, poppy seed powder,cashew nut powder ,fenugreek and mustard seeds powder,elachi and cloves powder.
Mix all very well and  add fried chicken pieces and mix well.
Add  lemon juice  in this mixture.
Add ginger garlic paste which is fried in the oil.Add this paste along with oil.
Mix all very well.
Taste the pickle if salt is enough or not.
If not enough add some salt and mix  the pickle well.
Cool to room tempearature.After that store in air tight jars and kept in fridge for long losting.

Keep in the mind

Natu kodi pieces has bone with flesh not like normal chicken pieces which has  more flesh rather than bones.
Do not fry chicken pieces in high flame.Fry only medium or low then pieces with bones also fried well then we can eat bones also easily.
Do not add water when Natu kodi pieces are cooking.
Do  not roast mustard seeds.
Fry ginger garlic paste in the oil till raw smell completely gone off.
Adding cashew nut and poppy seeds can increases the taste of the pickle.

Remember one thing while preparing pickle do not use wet hands and wet vessels and wet ingredients.

South Indian Spicy Mutton recipe

When non veg lovers to see this dish at dining table  they feel that day is great boon given by their mother just like my son.The non veg lovers stomach must feel happy to eat this spicy  mutton curry with any combination (rice,roti,pulao).Every one loves to eat mutton curry varities.But do not eat mutton regularly .For heatlh sack eat occasionally.This curry is so simple to prepare and  can mix with any veggies like tomato mutton,cucumber mutton,drumstick mutton,mutton ladyfinger,mutton gongura,mutton potato....etc..This is plain mutton curry if you wish you can add any vegetable.

Adding  vegetables  in  mutton gives not only for taste but health prospect mutton is full of fat.If we get much quantity of mutton pieces at a time is not good for health.When you mix with any vegetable with this meat we do not take only mutton pieces also eat vegetable pieces also.And one more thing is that vegetables have full fiber contents.Mutton is fiber free.So if we eat  only mutton causes constipation.Eating mutton with  vegetables controls constipation.

Ingredients

mutton	1/4 kg
onion	1
green chillies	5
ginger garlic paste	1 spoon
oil	2 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
cloves	4
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	5
coriander leaves	few

Preparation

Clean and wash mutton pieces with water or clean each piece under running tap water.

Drain the water completely.

Wash onions and green chillies with water.After that cut the onion into small pieces.

Split green chillies(cut  in middle of green chillies ) into 2 pieces.

Wash the coriander leaves and cut them into small  pieces and keep them aside.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.After that add poppy seeds and blend it again.Poppy seeds should make a fine powder.Finally add cashew nuts and water(4 spoons)make a fine paste.Keep this masala in a bowl.

Make ginger garlic paste.

Marinate the mutton

Take  a mixing bowl.Add mutton pieces,salt, turmeric,red chilli powder and 1 drop of vinegar(option)and ginger garlic paste and apply paste to mutton pieces.After mixing  well keep  this aside for 20  minutes.

Method

1.Take a thickened bottom vessel and put on the flame.

2.Add oil and when oil is heated add finely chopped  onion and  green chilli pieces. fry till onions become light golden colour.

3.Then add marinated mutton pieces and mix all well and put the lid and cook  in low flame.

4.After some time water is coming from the mutton.We should evaporate that water completely other wise curry gives some bad smell(neechu vasana)So do not add any masala in this stage.Cook the mutton in low flame.

5.After water in the curry completely evaporated add grinded masala and stir well and cook for 1 to 2 minutes.

6.Then add 1 glass of water and cook till mutton pieces become so tender and curry become correct consistency.

7.Taste the curry if salt and spicy is enough or not.

8.If not add some more salt and red chilli powder.

9.Finally add finely chopped coriander leaves and put off the flame.

10.Mutton curry is suitable for roti and steam rice....and also have  with pulao.

Keep in the mind

 We can add garam masala powder also instead of grinded masala paste.

Do not avoid to add coriander leaves.Adding coriander leaves gives some nice aroma and also helps to digest easily.

At the time of making mutton curry do not put the flame on medium or high.Only put the flame in low because mutton  is not cook fast like chicken.It will take double time to cook than chicken.So do not cook fastly.Raw and unboiled mutton causes many problems.Do not be hurry in the time of cooking...

Coconut Chana dal Fry

We can make many dishes adding coconut as grated and extracted  milk forms.We use coconut milk in  preparing spicy gravy curries like chicken coconut milk,mixed veg curries and adding grated coconut in many veg fries like ladyfinger cococonut fry,Dondaka kobbari ,Brinjal fry,Beans fry,carrot fry,potato fry etc.....This curry is adding grated coconut in chana dal not toor dal.We make dals only using toor dal or moong dal.Adding chana dal also gives same taste and feel some relief from routine dal varities.This is very easy and simple recipe.There is no  need to add any vegetable(even tomato also).Onions should not be  fried well(semi fried) and use garlic cloves quantity as your wish.These two things increases the  taste of  the curry. Of course we make coconut toor dal curry also.

Ingredients

coconut	1
chana dal	100grs
oil	2 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
garlic cloves	10 to 15
curryleaves	few
onion	2
green chillies	5
dry chillies	2
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon

Preparation

Break the coconut into two halves.Then grate them with coconut grater.Keep this grated coconut aside.
Wash the chana dal  two times with water.Then drain the water  and add 2 glasses of drinking water in chana dal bowl and soak for 30 minutes.
After that boil this chana dal in pressure cooker for 2 whistles or you can cook chana dal on open vessel also but it will take more time.Drain the water and keep cooked chana dal aside.
Remove garlic layer and keep aside.
Wash onions and green chillies.
Cut onion into long size  pieces.
Split green chillies into two pieces.
Wash curry leaves and keep aside.

Method

1.Take a thickened bottom vessel and put on the flame.
2.After heating the vessel add  oil.
3.When oil is heated add mustard seeds.
4.When they started to crackle then add dry chillies and cumin seeds.fry for 20 seconds.
5.Add garlic cloves and fry for 2 minutes.
6.After that add curry leaves and fry for 10 seconds.
7.Add chopped onions and green chilli pieces and fry till  onion pieces just change its colour(no need to fry onions till getting dark golden colour.)
8.It may be take 3 to 4  minutes in medium flame.
9.Add cooked chana dal and  grated coconut and saute for 1 minute.
10.Then add turmeric,salt and red chilli powder and mix all well and saute for 5 minutes.
11.Taste the recipe for  salt and spicy is enough or not.
12.If not enough add some more salt and red chilli and keep to cook for 2 minutes.Then put off the flame.
13.This recipe is one of the traditional dish and you should like this recipe when you eat with steam rice adding little drop of ghee....

Keep in the mind

Use fresh coconut meat to grate.Stored coconut does not gives correct taste.
Soak the  chana dal before cook it .Because soaked chana dal can cook quickly and stops some acetic problems also.Soaked dal gives better digestion.
Add more garlic cloves.This recipe has special for more garlic cloves and semi fried onion pieces.

Creamy Baby corn spicy Curry

Baby corn can be used to make many varities. Baby corn recipes are become to famous today in India.But in olden days (my child hood days) did not know about these recipes.Now a days along with childeren all age group people are  like to taste different varity  dishes Thats why they go to restaurants for enjoying to eat different continental  variety dishes.Baby corn is a crunchy vegetable and most of the people use to make a snack item like baby corn manchuria and add in fried rices.But this Baby corn masala curry is best side dish of non,chapati,roti or any biryani.

Ingredients

baby corn	4
tomato	3
green chillies	3
onion	1
ginger	small pieces
garlic	5 cloves
oil	2 spoons
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
cashew nut	5
coconut piece	small
garam masala	1/2 spoon
coriander leaves	few
fresh cream	2 spoons
kasuri methi	pinch

Preparation

Wash baby corn with water and cut into inch size round or your wishing shape pieces.

Wash tomatoes and onion green chillies,ginger and coriander leaves.

Cut onion into medium size pieces and put in the mixie jar  and make a fine paste.

Take a cooking vessel and put on the flame and add  2 cups of water and boil.When water is boiling add tomatoes and boil for 2 minutes and put off the flame and cool it.

Remove the tomatoes  upper layer and add this tomatoes in blender and make tomato puree.

Peel ginger and wash once again.Cut into pieces.

Remove upper layer of the  garlic cloves .

Take a mixie jar and add garlic  cloves,ginger pieces and green chillies and make a coarse paste.keep aside.

Cut coriander leaves into small pieces.

Make  garam masala.

Soak cashew nuts in 1/4 cup of water for 5 minutes and after that make a fine paste.

Method

1.Take a cooking vessel and add 2 cups of water and baby corn pieces and boil till baby corn become tender.

2.After that drain the water and keep aside.

3.Take a pan  and add oil.

4.When oil is heated add onion paste and saute for 3 to 4  minutes in medium or low flame.

5.Then add ginger garlic green chilli paste and fry for 1 minute.

6.Add tomato puree.

7.Add turmeric,salt and red chilli  powder and put the lid and  cook for some time.

8.when oil in the curry comes out then add boiled baby corn pieces,  garam masala and cashew nut paste.cook for 5 mintues.

9.Taste the curry if salt and spicy is enough or not.Add 1/4 cup of water and cook till gravy become good consistency.

10.Add  1/4 spoon of kasuri methi and 2 spoons of cream (optional) for more tasty.That gives restaurant preparation.

11.Finally add coriander leaves and put off the flame.

11.This recipe is nice for chapathi and biryanies also....

Keep in the mind

We can add raw baby corn if we preparing this curry in pressure pan.After adding the babycorn pieces put the whistle and cook till for 2 whistles.

Adding cream or butter is optional.But adding cream will enhance the taste and texture of the recipe.

You can add kasuri methi at the end of the preparation for nice flavour.

We can add many veggies if we like.cauliflower,potatoes and beans can like vegetables add as per wish.

Sweet N Spicy Pumpkin Pulusu (Andhra style)

This is andhra special recipe and placed important role in festival time on dining table.In andhra many people prepare pumpkin pulusu adding 9 to 11 vegetables on festival days like Sankranthi,Atla taddi,ugadhi.This pulusu has  sweet  and spicy taste.Mixing pumpkin pulusu with mudda pappu(plain dal) when you eat with rice the taste will be increases and you can take more rice than regular diet with out your intension.

Ingredients

pumpkin	1/2 kg
tomato	2
onion	1
green chillies	5
drumstick pieces	10
bringal	4
oil	2 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
chana dal	1/4 spoon
fenugreek seeds	pinch
asafoetida	pinch
curry leaves	few
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
jaggery	small piece
tamarind	4 flakes
coriander leaves	few

Preparation

Wash pumpkin with water.After cleaning the pumpkin cut into cube size pieces(your require size).Do not need to peel the upper layer of pumpkin.
Wash  the remaining vegetables and put them in salt adding water for 20 minutes.
Wash curry leaves and coriander leaves.Cut coriander leaves into small pieces and keep them aside.
Cut onions into small pieces.
Split green chillies into 2 pieces.
Cut tomatoes into 5 to 6 pieces.
Cut brinjal and put in salt water till use in cooking.
Soak tamarind flakes in 3 cups of water for 15 to 20 mintues.Then extract the juice from it .Keep this tamarind juice aside.

Method

1.Take a thickened bottom vessel  and put on the flame.
2.Add oil when vessel is heated.
3.When oil is heated add mustard seeds.When they started to crackle add cumin seeds and dry chillies and fry for 20 seconds.
4.Then add chana dal and fry till it become golden colour.
5.Add asafoetida and curry leaves and fry for 30 seconds.
6.Add finely chopped  onions and green chillie pieces.Fry for 2 minutes in medium or low flame.
7.Then add all vegetable pieces except brinjal pieces.
8.Add turmeric,salt,jaggery and red chilli pieces and mix all well.Put the lid and cook till vegetables become tender.
9.Add brinjal pieces and mix all well.cook for 2  to 4 minutes.
10.Add tamarind  juice and stir well and cook for 5 to 8 minutes.
11.Taste the curry if salt and jaggery is enough or not.
12.If you want more, add them.Consistency of pulusu shoud be like soupy.
13.Finally add coriander leaves and put off  the flame.
14.Andhra special pumpkin pulusu is ready to taste it .enjoy this along with rice or chapathi...With rice mix this with Mudda pappu(cooked and mashed toor dal).

Keep in the mind

If you do not like sweet taste.avoid to add jaggery.
Wash the pumpkin very well before cutting it.Because we using pumpkin with out  peeling the upper layer .So we should clean upper layer of the pumpkin very well.
You can add your wishing vegetables like capsicum,beans,lady finger,carrot,bottle gourd,cucumber also.

Andhra Natu kodi Kurma(Chicken Kurma)

In Andhra Mutton biryani and Natu kodi kurma are the well known combinations and people  like to prepare these two varities on  Kanuma festival(next day of sankranthi).Eating this kurma with garelu(vada) also yummy...and my mouth is getting watery even  I am writing these sentences and  think about this combination .Every food lovers should taste this kurma.But one day you should forget your diet and weight loss or low calorie foods.Next day you can continue with your low calorie diet and work out hardly.Do not miss this recipe to taste.Use pressure pan to prepare this kurma to cook natukodi pieces very smooth.Buy  the  Natu kodi which one has 3/4 or 1 1/4 kg(below 1 1/2 kg chicken)  weight only.That chicken is in tender age and pieces are so tasty and  cook smoothly. 

Ingredients

chicken(Natu kodi)	1/2 kg
onion	1
green chillies	5
oil	3 spoons
ginger garlic paste	1 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	2 spoons
curd	4 spoons
lemon	1
cloves	5
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	10
coriander leaves	few
coconut milk	2 cups

Preparation

Clean the natukodi pieces. This is not normal chicken which is having pieces very smooth and flush. Natu kodi has flush with bone and not in impressive colour. Some people buy this pieces with out proper cleaning. So wash 4 to 6 times with plenty of water .
completely drain the water from chicken pieces.Then marinate them.

Natukodi pieces marination : 

 Take a big mixing bowl and add Natu kodi pieces.Then add turmeric ,red chillie powder,salt,curd,lemon juice and ginger garlic paste to chicken pieces and mix all very well.keep for 30 minutes.
Wash onions,green chillies,mint leaves and coriander leaves.
Cut onions  into small  pieces(finely chopped).
Split the green chillies into 2 pieces.
Wash mint leaves.keep  aside.
Cut coriander leaves into small pieces and keep aside.
Make ginger garlic paste.
Take a mixie jar or blender and add cloves,elachi,coriander,poppy seeds in it and make fine powder.then add cashew nuts and make powder.We should  grind until poppy seeds to became fine powder.Add some water and make fine paste of garam masala.

Prepare coconut milk.

Method

1.Take a pressure pan or thickened bottom vessel.Put on the flame.Add oil when pressure pan is heated.
2.After heating the oil add finely chopped onion and green chillies.
3.Fry the onion pieces until they turn into light golden colour. 
4. Then add mint leaves(optional) and fry for 2 minutes.
5.Add marinated natu kodi pieces and stir well.keep the lid and cook for some time.
6.After some time the curry became watery even not adding water to the curry.that  water is coming out from the chicken pieces.this water is having some smell.so we should cook the chicken until this water is completely evaporated.
7.when  water  in the curry  completly evaporated,add grinded masala paste.Mix masala paste to apply the chicken pieces. Cook for 5 minutes.
7. Add coconut milk and cook for 4 to 6 whistles.Once the pressure  subsides,open  the cooker  and stir the kurma and taste it salt is enough or not.
8.If not add some salt.If kurma is so watery put the flame medium and stir now and then till curry consistency become just soupy.
9.finally add coriander leaves.put off the flame.
10.This andhra special natukodi kurma.enjoy to eat with steam rice or chapati or biryani...

Keep in the mind

Use pressure cooker only to prepare any natukodi curries because Natukodi is not easy to cook to become tender.It will take lot of time to cook with open pan.If using pressure pan we can cook with in 1 hour and natukodi pieces become very smooth just like normal chicken.
Adding mint leaves is optional.Without this also there is no difference in the curry taste.If you think coconut  milk gives high calorie then you can  add water instead of coconut milk.But adding coconut  milk gives extra taste to the curry.Children also like to eat this type of preparation.

Onion Brinjal Coarse chutney

This is one of the grand mother's chutney.In those days they used mortar and pestle for preparing chutnies.I am also using mortar and pestle to prepare this chutney coarsely.This is different from normal chutney preparation.Making paste of fried chana dal and onion pieces gives some different taste to this chutney and coriander leaves also gives light green shade and gives nice aroma.

Ingredients

brinjal	1/4 kg
onion	1
coriander leaves	1 cup
dry chillies	25 grs
oil	2 spoon
mustarad seeds	1/4 spoon
cumin seeds	1/4 spoon
garlic cloves	10
curry leaves	few
salt	to taste
chanda dal	1 spoon
urad dal	1/4 spoon
tamarind falkes	3

Preparation

Wash brinjal,coriander leaves,onion with water.

Cut brinjal into small pieces.and put in salt adding water till using in cook.

Cut onions into small pieces.

Cut coriander leaves into small pieces.

Remove upper layer of the garlic cloves.

Method

1.Put pan on the flame and after heating the pan add oil.

2.When oil is heated add dry chillies.fry for 2  minutes till they become to dark colour and gives smoke aroma.keep aside.

3. Add chana dal and fry till they become to golden colour and keep aside.

4.Add brinjal pieces and fry till brinjal pieces become tender.

5.Then add onion and coriander pieces and also  fry for 1 to 2 minutes.Put off the flame.

6.Take a mixie jar and add fried dry chillies,cumin seeds,garlic cloves,salt,chana dal and tamarind flakes and blend to make fine paste.

7.Add brinjal pieces,onion pieces,coriander leaves pieces in mortar and make a coarse paste by  pounding with pestle.

8.After that add blended dry chilli paste and mix with pestle.Take this chutney in a mixing bowl.

9.Take a pan and put on the flame.

10.Add oil when pan is heated.

12.When oil is heated add mustard seeds and fry.

13.When mustard seeds started to crackle and urad dal and fry till they become to light golden colour.

14.Finally add curry leaves and put off the flame.

15.Add this seasonings to chutney and mix all well.Taste the chutney if salt is enough or not.

16.If not add some salt and serve with hot rice.

17.It is good for dosa and idli also.

Keep in the mind

Using pestle and mortar in not necessary.If you do not have that ones use blender or mixie jar.

But make the chuney coarsely.

There is no  need to fry onions and coriander leaves for long time. Fry them only wetness in the onion and coriander become evaporated.

You can add lemon juice instead of tamarind flakes.2 to 3 spoons lemon juice is enough.