Amla Pickle - Usirikaya Avakaya

Ingredients:

• Amla/ Usirikaya- 250 gms
• Oil- 5-6 tbsp
• Salt- 1-2 tbsp
• Red Chili powder- 3-4 tbsp
• Roasted Mustard & Fenugreek powder- 1 1/2 tbsp
• Lemon juice- 2 tbsp

For Tempering:

• Oil- 1-2 tbsp
• Mustard seeds- 1 tsp
• Asafoetida- 1/4 tsp

Method:

1. Wash and dry the amla. Keep in sunlight for 1-2 days so that they reduce in size. This is to decrease the water content in the amla.
2. Next give each of it 3-4 vertical slits right down to the seed. Do not cut completely, just slit. These slits will help the oil reach the center of the amla.
3. Heat oil in a heavy bottom pan and add the amla one by one. Place them gently and cover with lid.
4. Keep the heat in simmer and cook for 3-5 minutes.
5. Remove the lid and gently turn around the amla so that they cook on all sides.
6. Do not cover with lid from now.
7. It will take about another 5-8 minutes to completely cook the amla.
8. Turn off the heat and let it cool.
9. Then add the salt, red chili powder, Roasted Mustard & Fenugreek powder. Mix well. The remaining oil in the pan will help mix the ingredients.
10. Prepare tempering by heating oil in a small pan and adding mustard seeds and asafoetida. As the mustard splatters, turn off the heat and add to the amla mixture.
11. Mix well, squeeze one lemon and mix again.
12. Let it cool, store in airtight container at room temperature away from dampness.
13. Can be served with rice, roti.
14. Stays good for up to 15 days in normal weather. If it is raining, try to keep it in refrigerator.

Kanda Bachali Koora (Curry)

Ingredients:

• Kanda- 1/2 kg (Yam)
• Bachali leaves- 4-5 bunches 
• Tamarind- 4-6 pieces (saok in 1/4 cup water)
• Jaggery- a small piece
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp
• Water - 1 cup

For Tempering:

• Oil- 3 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 3 broken into pieces
• Asafoetida- 1/4 tsp
• Green chilies- 4-6 slit vertically
• Curry leaves- 5-6

Method:

1. Yam/ Kanda is an itchy root, so apply some oil on hands before cutiing it.
2. The skin is thick and muddy so remove a good layer of it and cut into medium sized cubes.
3. Now wash properly for 3-4 times to remove the dirt and mud.
4. Clan, chop and wash the Bachali leaves as well.
5. If you want to prepare this curry in the morning, cut the yam and leaves before night and keep in refrigerator. Wash before cooking. 
6. Place both in a big dish or directly in the cooker, add 1 cup water and cook for three whistles.
7. Take it out and mash the yam into small bits. Keep a few medium sized bits for taste. 
8. Place the dish back on heat and add turmeric powder and salt. 
9. Now pour in the tamarind water and mix well.
10. Heat oil in a small pan and add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
11. As mustard splatters, add green chilies and curry leaves. Turn off the heat and let the chilies soften.
12. Now add this tempering to the curry and mix well. 
13. Also add the small piece of jaggery. The heat will melt the jaggery.
14. Let it cook in simmer to medium for about 5-7 minutes. If it is too runny cook for another 2 minutes.
15. Serve hot with rice and papad or roti. 

Notes:

1. The yam is heavy to digest so we mash it into smaller bits.
2. Also do not serve to elders and kids for both lunch and dinner. It might trouble their digestion. 
3. The consistency should be like dal. 

Peanut Salad

Ingredients:

• Boiled peanuts- 1 cup
• Cucumber- 1 medium, finely chopped
• Onion- 1 small, finely chopped
• Tomato- 1 medium, finely chopped
• Green chilies- 1 big, finely chopped
• Coriander leaves- a small handful, roughly chopped
• Salt- 3/4 tsp
• Black pepper powder- 1/2 tsp
• Lemon juice- 1 tsp

Method:

1. I used shell peanuts, but you can use the normal ones as well. Just soak them in water for half an our before boiling. 
2. Just cool the peanuts add the chopped cucumber, onion, tomato, slat, pepper powder and mix well.
3. Squeeze half a lemon and mix again. Now finish with chopped coriander leaves. 
4. Let it sit for 5-10 minutes and enjoy as snack. 

Atukula Mixture - Chidwa

Ingredients:

• Chidwa- 2 cups
• Curry Leaves- a handful
• Peanuts- 1/4 cup
• Roasted Chana dal/ Putnalu- 1/3 cup
• Garlic cloves- 6-8 unpeeled
• Oil- 1/2 cup
• Salt- per taste
• Red Chili Powder- per taste
• Tissue Papers- 20-25

Method: 

1. Keep all ingredients ready and heat oil. 
2. Take a small handful of the chidwa at a time and add to the oil. Fry till turn crisp but do not change color. It will take about a minute.
3. Keep the heat in simmer. 
4. Remove, strain the excess oil and spread on tissue paper. 
5. Continue till the chidwa is all fried. 
6. Next fry the peanuts, putnalu, garlic cloves and curry leaves separately since each has a different cooking time. 
7. Spread on the tissue papers to drain excess oil.
8. Now add all to a big dish and sprinkle salt, red chili powder as per taste.  
9. Toss lightly to incorporate the flavors. 
10. Let it cool for about 15 minutes and store in airtight container.
11. It will stay good for 15 days. 

Notes: 

• You can fry slit green chilies as well to add more flavor. 
• Omit garlic as per choice. 
• I used mota chidwa but you can use the transparent ones. Just fry carefully so as to not burn those. 
• Can also sprinkle some turmeric powder if you like.