Nalli Pepper Fry (Andhra style)
Ingredients: Nalli - 6, Chili powder - 1 tsp, Dhania powder - 2 tsp, Turmeric powder - 1/2 tsp, Garam masala - 1/2 tsp, Kitchen King Powder - 1/2 tsp, Cashew - 50 gms, Curry leaves few, Green chilies - 10 slit, Salt, Oil - 2 tbsp, Crushed black pepper powder - 1 tbsp, Lime - 1, Onion - 1 chopped, Ginger and garlic paste - 2 tsp, Potato - 2 cut into big pieces, cooked, Ghee - 1 tbsp. Method: Cook nalli with 1/2 tsp salt, turmeric powder, 1 cup water for 5 whistles and cool. Heat oil in a pan — add onions, ginger, garlic paste, green chilies, add all dry powders, add cooked potato with salt, cashewnuts, roast well. Add curry leaves, ghee mix well.

Gurda in Chettinad style
Ingredients: Gurda - 1/2 kg cut into pieces, Fennel seeds, (saunf) - powder - 2 tsp, Onions - 2 chopped, Ginger garlic paste - 3 tsp, Green chilies - 10 chopped, Tomato - 1 chopped, Garam Masala powder - 1 tsp, Ghee - 1 tbsp, Oil - 2 tbsp, Paste: Jeera - 2 tsp, pepper - 2 tsp (dry roast), Coconut - 1/2 cup dry roast, curry leaves - 1 cup - together make paste. Method: Pressure cook gurda with salt, turmeric cup water one whistle. Heat oil add fennel powder onions fry, add ginger garlic, green chilies fry well. Add tomato, gurda, knoll khol, add paste, water salt, cook till it is semi thick. Lastly add ghee and garam masala.
Vijayalakshmi Reddy