Tomato Egg Curry

Ingredients:

2 cup chopped Tomatoes

1/2 cup grated Coconut

1/2 tsp Turmeric Powder

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1string Curry Leaves

2 broken Red Chilies/green chilies

Salt use as required

1 medium sized chopped Onion

3 boiled Eggs

½ tbsp Garam masala

½ tbsp Coriander powder

1 cup chopped cilantro

Method: 

Heat the oil in a pan and add the mustard seeds.

When they crackle add the curry leaves, cumin seeds, turmeric powder and the red chilies.

Fry for 2 minutes.

Add the onions, grated coconut, salt and the tomatoes

Fry for 3 minutes over a medium flame.

Add a little water, garam masala powder, coriander powder and boiled eggs in the pan

Cook till the tomatoes are cooked (don’t over cook them)

Garnish with cilantro

Cabbage with Egg Curry

Ingredients:
1/2 lb Cabbage
1 medium size Onion (chopped)
1 tb oil
1/2 tsp Chile powder
Salt to taste
2 Eggs
2 tbsp Channa Daal (Soak them in water for couple of minutes)
1/2 tsp Cumin seeds
1/2 tsp Ginger-Garlic Paste
1/2 tsp turmeric powder

Method:
Finely chop the cabbage and onion. Heat the oil in a pan add cumin seeds,turmeric powder and channa daal and fry it for few minutes then add onion and ginger-garlic paste and fry until soft. Add the cabbage and chile powder,Cover reduce heat to low and fry for a further 10 minutes. Beat the eggs pour them over the cabbage. Stir until the eggs have set.

Garnish it with coriander leaves… 

Egg Curry

Ingredients :

6 eggs

4 big size white onions

1/2 tbsp Ginger garlic paste

1/2 tsp turmeric powder

1/2tsp cumin seeds

1 tbsp chili powder or as per your taste

1/2 tbsp garam masala powder

1/2 tbsp Coriander Powder

2 tbsp oil

Salt to taste

Method:

First chop the onions roughly cube size shape. Take a pan and heat the oil, first add turmeric powder, cumin seeds. After couple of seconds add Ginger garlic paste and onions, now the onions properly on medium heat,

After 5 min when the onions get little transparent add salt and chili powder now mix them properly. Now crack the eggs and add them directly on the onions. After your done with all the eggs add garam masala and coriander powder on top of the eggs, now cover the pan with the lid and cook it medium flame for around 15 min. Now remove the lid and mix the curry properly without breaking York. Now cook the curry for another 5 min.

Valla telangana egg curry is ready. Serve the curry with hot puris or chapathi’s.

Egg Pulusu

Ingredients: 

6 Eggs (One person can easily have two or more than that)

1 Cup onion and tomato paste

3/4 cup grated coconut

1 tsp cumin seeds

1/2 tsp mustard seeds

a pinch of asafoetida

1 tsp turmeric

2 tsp red chilli powder

1/2 bowl tamarind paste (or a marble size ball of tamarind soaked in water)

salt & jaggery to taste

Curry Leaves

2 tsp Sesame Seeds Powder

1 tsp Garam Masala

oil

Method: 

Boil the eggs and remove the cover.

Heat oil in a pan and fry this eggs till the outer cover looks crispy and king of golden brown and when they all are done keep them aside. Use the same pan and heat the oil and add onions and toast them till they become golden brown. Now Grind them with tomato and make a paste.

Use the same Pan because I am quiet lazy to use different pans and for washing too, so heat the oil in the same pan; add mustard seeds, Cumin seeds, turmeric powder, curry leaves and asafoetida.Once the seeds begin to pop, add the Tomato and onion paste and let it stay for 5 min; Now Add red chilli powder, sesame powder, Garam Masala, coconut powder tamarind paste and jaggery; Add little bit water and cover the pan. After some time add those fried eggs and little bit Coriander powder and Mix well. Adjust seasoning. Bring to a boil on low heat. When the pulusu becomes bit thick garnish with coriander leaves.

Godula Pulusu goes really well with vegetable pulav.

STRAWBERRY SHAKE

Ingredients:

4 cups strawberries, hulled

2 cups ice cubes

2 cups milk

4 cups strawberry ice cream

2 teaspoons white sugar

Method:

In a blender combine strawberries, ice, milk, ice cream and sugar.

Blend until smooth and Serve with Whip Cream and fresh Strawberries

Baby Bittergourd curry ( Booda kakarakaya koora )

Ingredients:

2 tablespoon oil

4 big green chilies (finely chopped)

1 Big onion (finely chopped)

1 tablespoon finely chopped ginger

½ tsp turmeric powder

about 20 oz. booda kakarkaya washed, pat dried and sliced into fine strips lengthwise

salt to taste

1/2 tsp Garam Masala

Method:

Heat the oil in a heavy-based pan and fry the green chilies,onion and ginger briefly till the ginger turns brown. Add the turmeric powder and mix well. Mix in the finely sliced booda kakarkaya stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt and Garam Masala, cover and cook on low for about 12 minutes or till the booda kakarkaya is tender and well cooked. Sauté briefly and gently till the booda kakarkaya is well fried .

Spicy Potato Fry

Ingredients:

4 Potatoes (Peeled and chopped into small cubes)

1 onion (Finely chopped)

4 Garlic Pods (Finely chopped)

6-7 Whole Dry Red Chills

6-7 Curry Leaves

1 tsp Cumin seeds

1 tsp Turmeric Powder

2 tsp Chili Powder (If you like really spicy you can add more)

1 tsp Coriander Powder

Salt to taste

2 tbsp Lime juice

2 tbsp Oil

Method:

Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves when they begin to pop then add red chilies in it. Add chopped onions and potatoes, mix them properly and cook for few minutes till they become soft then add salt, red chili powder and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional)

Serve potato fry  with rice or pulka’s

Eggplant & Tomato Curry( vankaya tomato curry)

Ingredients:

Couple of purple Brinjals (cut them into lengthwise)

1 onion (Finely chopped)

1 Tomato (Finely chopped)

4-5 Whole Red Chillies

Few Curry Leaves

1/2 tsp Ginger Garlic paste

1 tsp Cumin seeds

1 tsp Turmeric Powder

2 tsp Chili Powder (If you like really spicy you can add more)

1 tsp Coriander Powder

1 tsp Yoghurt

Salt to taste

2 tbsp Lime juice

2 tbsp Oil

Method:

Cut each brinjal length wise and keep in salted cool water.Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves, when they begin to pop then add red chilies in it. Add chopped Onions and Tomatoes, mix them properly and cook for few minutes till they become soft then, add brinjals, add salt, red chili powder,yoghurt and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional).Transfer into a serving Bowl. Hot Rice with Vankaya and Tamata curry along with Moong Daal makes the day a feast day.

Cauliflower & peas curry

Ingredients:

1 small head cauliflower, trimmed and cut into 1-inch florets , soft stems cut into 1/2 inch pieces

1 cup frozen peas

1 onion (finelly chopped)

4 fresh green chilli ( I use thai peppers , you can use serrano peppers)

1 tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Corinader – Cumin Powder

2 tsp Dry Coconut Powder (Optional)

1/2 tsp Garam Masala Powder

1/2 tsp Ginger – Garlic paste

1/2 lime juice

2 tbsp Oil (canola)

Salt to taste

Method:

Heat the oil in a large pan over medium- high heat and cook the green peppers and Chopped onions for few minutes, now add cumin and ginger-garlic paste. They should sizzle upon contact with the hot oil. Now add the coriander, cumin and turmeric powder then add the cauliflower, and peas and Mix them properly. Cover the pan and cook, over high heat the first 2 to 3 minutes and then over medium-low heat , stirring ocassiionally. Stir Carefully and add water, if needed. During the last 5 minutes add chopped corinder leaves, Coconut powder , lime juice and sprinkle garam masala. Transfer to a serving bowl and serve with hot chapathis or Pulka’s.

Carrot Fry

Ingredients:

3 medium sized carrot (Chop them into small cubes)

1 medium sized onion finely chopped

3-4 green chilies( slit them)

3-4 curry leaves

1tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Asafetida

2 tbsp Coconut Powder (Dry)

1 tbsp Lime juice

½ tsp Chili Powder

1tbspn oil

salt as per taste

fresh coriander chopped for garnishing

Method:

Heat oil in a pan on medium flame, add cumin seeds, turmeric powder, Asafetida, and curry leaves once it splutters add chopped onions, green chilies and sauté. Add carrot, salt, chili powder and cook for 5-6 minutes

Once the carrot is cooked add lime juice and coconut powder and cook for another 2 minutes. Now garnish with fresh chopped coriander and serve it with hot phulkas or rice.

PUNJABI CHOLE ( Chckpea )

Ingredients:

1 -24 Oz Chickpea Can (Unsalted)

1 teabag (this is used to give the black color) or Amla ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark color as well)

4 Pieces Black Cardamom

Black Salt ( Use as desired)

4 Green Chillies (Finely Chopped)

3 Tomatoes (Finely Chopped)

1 Tbsp Ginger Garlic Paste

2 Tbsp Green Coriander (Finely Chopped)

1 Onion (Finely Chopped)

1/2 tsp MangoPowder

1 tbsp Garam Masala

Red Chillies to taste

2 tsp Coriander Powder

1-1/2 tbsp Butter or Ghee

2 Pieces Bay Leaves

For Dry Spices

1/2 tsp Garam Masala

6 Pieces Cloves

1 Piece Cinnammon

1 tsp Black Pepper

1 tsp Cumin

1 tsp Coriander Seeds

2 tsp Anardana

Method:

Take a pressure cooker and add chickpea, teabag, salt and Black Cardamom and lots of water and boil for 10 minutes in the pressure cooker. Do not overcook, if you overrcook chickpea it will end up like a starchy paste. After cooking discard the teabag.

Take a pan, roast all dry spices and make a rough powder out of that and keep aside.

Take a deep pan and heat oil and add bay leaves and then add all the chole ( Keep the water seperately) in the pan and mix well for 2 minutes.

Add the dry spices, Mango powder, black salt and ginger-garlic paste. Add water in which you have boiled the chickpea earlier. Let it bring to a boil and then let it simmer for 10 minutes. Add the 2 tsp dry coriander powder.

If the curry looks too thick then add some water, mash some of the chole by pressing it with spatula to give a thick consistency like thick cream.

Garnish it with chopped coriander, green chillies halves.

Soak Red Onions in vinegar which are excellent accompaniment with Chole. Add some butter or ghee and serve it with Tandoori roti or Jeera Rice.

PUDINA PULAO

Ingredients-2

2 Onion (cut lengthwise)

2 Bay leaf

4 Cloves

2 Cardamon

1 Cinnamon

1 Star Anise

2 Java peppercorn

1 tsp Cumin seeds

1½ tsp Salt

4 tsp Oil

1 tsp Ghee

½ cup Coconut pieces

2 cup Basmati rice

Method:

Wash and soak basmati rice for at least 15 minutes.

Grind 1/2 cup coconut with water. Add that to 4 cups of hot water and drain the coconut milk, keep this aside.

Grind all ingredients from table-1 to a fine paste (picture does not show coriander, accidents happen) and keep it aside.

Heat oil and ghee in a pan; add bay leaf, cloves, cinnamon, cardamoms, star anise, java peppercorn (optional) and cumin seeds.

Sauté onions along with the spices until translucent.

Now add the pudina paste along with salt.

Fry for a while, wash and drain all water from basmati rice.

Mix cooked pudina paste, basmati rice with coconut milk the cook in a rice cooker.

You can add some panner into it …it will be more tasty…

Serve with raita or mirch salan.

Soya Beans Rice

Ingredients:

1 c Basmati Rice

1- 1/2 c Water

1 c soya beans

1/2″ Cinnamon stick

2 Cloves

2 Cardamom

1- 1/4 teaspoon Salt

2 Chilies

1/2 cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

1/2″ piece Ginger (made into a paste)

2 tablespoons Butter

1 Onion cut lengthwise

Method:

1. Wash the rice and drain the water.

2. Pour the butter into a vessel and heat.

3. Add cinnamon, cardamom and cloves.

4. Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and fry until you get a nice smell.

5. Now pour 1 and 1/2 cup water,add coconut, salt and let boil

6. Add rice + coriander leaves + soya beans.

7. Reduce to low heat and let the rice cook.

8. Serve Hot with nice cool raitha

Channa Pulao

Ingredients:

1cup basmati rice

1 cup kabuli channa

3 onions

3 cloves

1 bay leaf

1/2 bunch coriander leaves

salt to taste

ghee to fry

For Masala:

1 onion

3 cloves garlic

1 bunch coriander leaves

Method:

Soak channa overnight in water.Chop onions finely.

Clean and wash rice and soak in water for a few minutes.

Heat ghee in a pan add cloves,bay leaf,onions and saute. Add rice and fry for a few minutes till you get a nice flavour.

Place rice in a cooker container with 1 1/2 cups of water and salt to taste.

Place channa in another container with 2 cups of water.Place both the container in cooker.pressure cook for 10 minutes.

Grind ingredients for masala to a smooth paste.

Heat a little ghee. Add the ground masala and salt and fry till the raw flavour is lost.Add cooked rice and channa.

Mix gently & garnish with mint leaves and serve hot.

Egg Fried Rice

Ingredients:

2 eggs

1/4 tsp salt

beat together the salt and eggs

1 coarsely chopped onion

2 tbsp oil

2 cloves garlic-finely chopped

1/4 tsp ajinomoto-optional

1 tbsp celery-finely chopped

1 tsp soya sauce

1 tsp vinegar

1 tsp chilli sauce

2 tbsp oil

1 cup rice

Bamboo shoots (Optional)

Any other vegetables you can use

Method:

Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it.

Leave it to drain. Heat 1 tbsp oil.

Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble.Keep aside till ready to use.

Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.

Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.

Serve hot, garnished with the scrambled egg

Vegetable Pulao

Ingredients:

1 c Rice

1- 1/2 c Water

1 c Vegetables

1/2″ Cinnamon stick

2 Cloves

2 Cardamom

1- 1/4 teaspoon Salt

1/8 teaspoon Turmeric powder

1 teaspoon Dhania powder

2 Chilies or

1/4 teaspoon powder

1/2 cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

1/2″ piece Ginger (made into a paste)

2 tablespoons Butter

1 Onion cut lengthwise

Method:

Wash the rice and drain the water.

Pour the butter into a vessel and heat.

Add cinnamon, cardamom and cloves.

Add onions and chilies and fry until onions turn golden brown.

Add ginger + garlic paste and turmeric powder paste and fry until you

get a nice smell.

Now pour 1 and 1/2 cup water.

Add coconut, coriander powder,salt and let boil

Add rice + coriander leaves + vegetables.

Reduce to low heat and let the rice cook.

Pepper Rice with Egg

Ingredients:

1 c Basmati rice

1- 1/2 c Water

1- 1/4 teaspoon Salt

1/8 teaspoon Turmeric powder

1 teaspoon coriander powder

2 Chilies

1 bunch Coriander leaves

1 Onion cut lengthwise

2 eggs

Vegetables (Optional)

2 tsp Pepper powder (Granule)

Method:

Wash the rice and drain the water.

Pour the butter into a vessel and heat.

Add onions and chilies and fry until onions turn golden brown.

Add turmeric powder and jeera and fry until you

get a nice smell.

Add only Rice without water and fry,

Now add 1-1/2 cup water and let it cook

Add coriander powder and salt

In another pan make like a egg bujji

Add egg bujji in rice + Sprinkle on the coriander leaves in the end.

Reduce to low heat and let the rice cook.

Kichidi

Ingredients:

1 cup sona masoori Rice

2 cup Water

1/2 cup MoongDaal

1/2″ Cinnamon stick

2 Cloves

2 Cardamom

1/2 tsp Blackpepper

1/2 tsp turmeric powder

1- 1/4 teaspoon Salt

2 Chilies

1/2 cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

1/2″ piece Ginger (made into a paste)

2 tablespoons Butter

1 Onion cut lengthwise

Method:

Chop onions, green chillies and coriander leaves.

Wash the rice and moongdal. Add water in 1:2 ratio and put aside.

Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and add ginger and garlic paste. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.

Garnish corinder leaves before serving.

Serve khichdi with sambar, curd or any pickle or pachi pulusu.

Spicy Lemon Rice

Ingredients:

1 cup Basmati rice

1 tbsp light olive oil

12-14 fresh curry leaves

couple dried red chilli’s

1-inch piece of Cinnamon stick

2 or 3 cloves

4-6 cardamom pods

2 tsp cumin seeds

1/4 tsp turmeric

1 large lemon juice

1 -1/2 cups boiling water

Salth to taste

chopped cilantro to garnish

Method:

Place the rice in a strainer and wash it thoroughly under cold running water.Drain well and set aside.

Heat the oil in a nonstick saucepan, when it is hot , add the curry leaves, chilli’s, cinnamon stick, cloves, cardamom, cumin seeds and turmeric.

Stir fry for 20-30 seconds and add the rice. Stir fry for 2 minutes , then add the lemon juice and the boiling water.

Bring to a boil, cover the pan tightly and reduce the heat to low.

Cook for 10-12 minutes, remove from heat and allow to stand undisturbed for 10 minutes.

Fluff the rice with a fork, season and garnish with the chopped cilantro before serving.

Bellpepper Raita

Ingredients:

2 large Red and Orange Bell Pepper, halved, seeded, Cut them into small chunks

2 cups plain whole-milk yogurt

1/4 cup (packed) chopped fresh mint

1 teaspoon ground cumin

1/4 teaspoon of chili powder

pinch of salt

Method:

Whisk yogurt, mint, cumin, and 1/4 teaspoon chili powder in medium bowl to blend. Add bell pepper and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve

you can also add this in bellpeperrs.