Bittergaurd chips

Ingredients

Pavakai -- 3 nos( scoop out the seeds and slice theminto thin pieces)

Turmeric  --   A pinch
Besan flour -- 2tsp 
Rice flour -- 2 tsp

Chili  powder  --  1/2tsp

Salt -- 1/2 tsp

Asafoetida.

Method 

• Mix all the ingredients together with little water just enough to coat the batter
• Fry them in hot oil and serve hot

Potato Capsicum curry

Ingredients

• Potatoes ( Boiled and cubed)--3 nos
  Ginger Garlic paste -- 2 tsp
  Onion --1 cup
  Tomatoes -- 1 nos(optional)
  Cubed capsicum all colors -- 1 bowl
  Sambhar powder -- 1 tsp
   Jeera  --1tsp
  Urad dal-- 1tsp
  Mustard  --1tsp
  Oil
  Salt
  Method 

  • In a hot pan add 3 tsp of oil when hot add, mustard, jeera, uraddal and onion.
  • When onion becomes translucent add ginger garlic paste and tomatoes.
  • Add  cubed and boiled potatoes into the mixture with little turmeric and salt.
  • Cook covered until potatoes are 75%cooked.
  • Add cubed capsicun with sambhar powder and cook until capsicum starts to change color.
  • Garnish with corrinder leaves and serve hot.

Cliantro uradal thuvayal

Ingredients

Urad dal -- 6 tsp

Red chili -- 4 nos
Cliantro -- 1 bunch (chopped along with some thin steam)
Tamarind juice -- 1tsp

Asafoetida.

Method      

• In a dry pan fry dal first until color changes slightly and roasted flavor comes out.
• Fry red chili and keep aside .
• Slightly Fry the corrinder for feww secs until raw smell disappear
• Grind it with salt and asafoetida for either dry or a paste texture .
• Take along with Puli kulambhu.

Bobbatlu

INGREDIENTS:

Chana dal : 1 cup

Jaggery : 1 cup powdered

cardamom : 2 pods powdered finely

Saffron : a pinch

edible camphor : a small pinch

maida / sooji fine / wheat flour : 1 cup

oil : 1/2 cup

DIRECTION TO PREPARE :

Pressure cook the chana dal and drain off the excess water. Do not throw away as u can use it to make rasam/soup if u wish. Now sprad the dal on paper towels inorder to remove the excess water. After some time grind it into a fine paste without adding water. Keep aside.

In a bowl mix the sooji/maida/wheat flour with water to make a smooth dough like a chapati dough and smear it with oil and keep covered for about 30 minutes.

In the meanwhile put a thick nonstick pan on the stove and add in the jaggery without adding water. Keep stirring until the whole jaggery is dissolved. Now add the ground chana dal paste and keep mixing so that no lumps are formed. Add in the cardamom, camphor and saffron also. Cook until the raw smell goes off and cool for sometime. Make small balls of this mixture and keep aside.

Now make small chapati with the flour with ur fingers spreading it on a polythene sheet or plastic cover. U can use the oil for spreading. Now put the sweet ball in between and cover from the sides. Again press down with ur fingers to make round shape like a chapati. Heat a tava and fry this chapati on both sides until brown spots appear on both sides. Add oil to the chapati while frying. Repeat the same with the other balls. Remove and serve along with ghee.

Bendi with tomato fry

Ingredients:

½ lb Okra (Cut in two pieces each okra)(bendi)

½ Cup onion and tomato paste

3/4 cup grated coconut

1 tsp cumin seeds

1 + 1/2 tsps fenugreek 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

1/2 tsp Pulusu Podi

oil

Method: 

Cut okra in two pieces (each). Toast a teaspoon of fenugreek seeds in a pan until aromatic. Grind along with coconut and cumin seeds into a smooth paste, adding water as required. Keep aside.

Heat oil in a pan and add onions and toast them till they become golden brown. Now Grind them with tomato and make a paste.

Heat oil in a pan; add mustard seeds, Cumin seeds, turmeric powder, curry leaves and asafoetida.Once the seeds begin to pop, add the Okra pieces and let it stay till they kind of fry. Now add tomato and onion paste and stir once. Add red chilli powder, sesame powder, pulusu podi, coconut powder tamarind paste and jaggery; Add little bit water and cover the pan. After some time add 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.

Bendakayi Pulusu goes really well with vegetable pulav

Dum aloo

Ingredients:

Brown onion paste – 4 tbsp

Brown cashew nut paste – 1 tbsp

(Take 1 tsp oil in a pan. Fry 7-8 cashews till golden and keep aside. Chop 2 medium size onions and fry in the pan till golden brown. Grind with cashews to make a fine paste)

Tomato puree – 3 tbsp

(Use canned or prick one tomato with a fork and place in a microwave safe bowl. Microwave on high for 2 minutes. Blend in the mixer to make a puree. NOTE – do not forget to prick the tomato)

Red chilli paste – 1 tbsp

(The best chillies to use in Indian dishes are Kashmiri, which give a lovely color but arent too hot. Use 2-3 red chillies, break into pieces and grind with water. If you do not have Kashmiri chillies, use less)

Ginger garlic paste – 1/2 tbsp

Jeera powder – 1/4 tsp

Clove powder – a pinch

Cinnamon powder – a pinch

(If you have a pestle and mortar grind the three ingredients together or put them in a bag and crush them with a rolling pin)

Salt To taste

Oil – 1 tbsp

Baby potatoes, par boiled and deep fried – 5-6

Oil to fry potatoes

Method:

Cover potatoes with water in a pan and bring to a boil. Don’t boil them completely. Prick and fry potatoes till golden brown in 2 tbsp oil. Mix 1 tbsp chilli paste and 1/2 tbsp ginger garlic paste with water. In a fry pan take 1 tbsp oil and add above paste. Cook till water evaporates and the contents look like a paste. Add salt, jeera,clove and cinnamon powders. Add brown onion and cashew nut pastes mixed with 4 tbsp water and cook for 2-3 minutes.

Add tomato puree and cook till oil leaves sides of pan. Add fried potatoes and cook until potatoes are done.

The dish goes well with rotis, not rice as it is dry. You can increase onion and tomato paste to get more gravy.I like to have it with rotis and viki likes to have with rice, So I tried to make it little bit dry and little bit gravy so that it will perfect to go with roti’s and with rice…

Enjoy!!!!

Greenpeas stir fry

Ingredients:

2 cups green peas

1 medium size onion, chopped fine

3 green chillies, slit

2 tbsp grated coconut

1/2 tsp turmeric

1 tbsp finely chopped cilantro

salt to taste

For seasoning -

1/2 tsp mustard seeds

1/2 tsp cumin seeds

a pinch of asafoetida

oil

Method:

Heat oil in a pan. Add mustard seeds; once they begin to pop add asafoetida and cumin seeds. Let the cumin sizzle then add onion and chillies. Saute until the onion turns slightly golden.

Add peas and turmeric and season with salt. Add a little water and cook until peas are tender.

Sprinkle grated coconut and cilantro on top and serve hot

Cabbage stirr fry

Ingredients:

1 small cabbage

cut finely 1 medium sized onion

5-6 green chilli (coarsley grind it with one pinch of salt)

1/2 tsp of turmeric powder

1/2 tsp of ginger-garlic paste

1/2 tsp of cumin seeds

1 sprig curry leaves

a pinch of hing

salt to taste

2 tblsp cooking oil

Method: 

Heat up the oil and mix in the turmeric powder,cumin seeds, hing and curry leaves.

Now mix in the onions and fry till the onions turn translucent and start turning brown and add ginger-garlic paste.Mix in the cabbage, salt to taste,green chilli and some water and cover cooked on a small flame till the cabbage is done.Add the chopped coriander leaves.

Serve hot with chapathi’s

Aloo gobi curry

Ingredients:

2 cup diced potoes

1 chopped Onion

3 chopped Green Chillies

1 cup chopped tomatoes

1 medium head of cauliflower

1 tsp ginger-garlic paste

1/2 tsp Mustard seeds(optional)

1/2 tsp cumin seeds

1 tbsp Refined Oil

1 tbsp chilli powder

1/2 tsp turmeric

As required Salt

2 or 3 Curry Leaves

1/2 cup chopped cilantro

1/4 cup chopped mint

1/4 tsp garam masala

1/4 tsp corainder powder

Method:

Heat the oil in a pan over a gentle flame.

Add the mustard seeds,cumin seeds,turmeric when they crackle, add the chopped onions, green chillies,ginger-garlic paste and the curry leaves.

Fry for 3 minutes.

Add the tomatoes,potatoes,cauliflowe,salt,chilli powder and very little water to cook.

Cook till the potatoes are soft then add mint leaves,garam masala and coriander powder and rest it for 2 more minutes.

Garnish with cilantro and Serve the dish with chapathi’s or pulka’s.

Rajma

Ingredients:

1 can Rajma ( Red kidney beans)

Salt To taste

1 Pinch Turmeric powder

1 Onions, chopped

5 Garlic cloves, chopped

1 inch Ginger, chopped

3 Green chillies, chopped

3 Tomatoes, chopped

1/2 tsp Corainder powder

1 tsp Red chilli powder

1/2 tsp Garam masala

2 tbsp Oil

Handful Corainder leaves

Method:

Wash and pressure cook the rajma. Keep aside.

Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.

Add onions and tomatoes. Cook until masala separates from oil.

Add salt, turmeric powder and mix well.

Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.

Simmer the flame and cook until a thick gravy is formed.

Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or with jeera rice.

Cholai

Ingredients:

1 tin Chick Peas

1 Onion

1tbsp Ginger-Garlic paste

½ can Tomatoes

1 Potato (nice small pieces)(Optional)

1tbsp Cumin powder

1tbsp Coriander powder

1tbsp Chili powder

1tbsp Garam Masala

1tbsp Grated coconut

½ bunch Coriander leaves (finely chopped)

¼ bunch Mint leaves (finely chopped)

Method:

Sauté onions, add ginger-garlic paste and potatoes. Fry for about 5 minutes then tomatoes, and continue frying.

Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes.

Add chick peas (wash it properly before adding), boil for a few minutes.

Add garam masala powder, let mixture simmer.

Sprinkle grated coconut, cilantro and mint leaves on top and serve hot

Beans fry

Ingredients:

2 cup stringed and cut into small pieces French Beans

1 chopped Onion

3 chopped Green Chillies

1/2 tsp Mustard seeds(optional)

1 tblsp Refined Oil

5 tblsp grated Coconut

As required Salt

1 sprig Curry Leaves

Method:

Heat the oil in a pan over a gentle flame.

Add the mustard seeds.

When they crackle, add the chopped onions, green chillies and the curry leaves.

Fry for 3 minutes.

Add the sliced beans, salt and just sufficient water to cook the beans.

Cook till the beans are soft and the water has evaporated.

Add the grated coconut.

Serve the dish with hot pulkas.

Potato fry

Ingredients:

2 large Potatoes – peeled and cubed

4 tablespoon Oil

½ tablespoon cumin seeds

2 Onions (chopped)

5 Green Chilies (chopped)

1 inch Ginger (finely chopped)

2 tbsp chopped Coriander leaves

¼ tsp Turmeric powder

Method:

Heat oil in a pan and crackle cumin seeds.

Add onions and fry till light brown.

Add the rest of the ingredients and stir-fry for 5 minutes.

Add salt and a little water.

Cover and cook them in their own moisture till the potatoes are done.

Best served with puris.

Bendakaya fry

Ingredients:

2 tablespoon oil

4 big green chilies (finely chopped)

1 tablespoon finely chopped ginger

½ tsp turmeric powder

500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings

salt to taste

Method:

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

Chapathi

Ingredients:

1 cup Wheat Flour

As required Salt

2 tblsp Ghee

3 tblsp Ghee for shallow frying

Method:

Sift the flours together along with the salt in a basin.

Add the ghee and mix thoroughly.

Add a little warm water and form a stiff dough and set aside for at least half an hour.

Form into balls.

Roll the balls into rounds 3″ in diameter for chapatis.

Cook on both sides on a tawa using a little ghee on a medium flame till cooked and brown spots starts appearing on the roti.

Instant Dosa

Ingredients:

1 cup plain rice

1 cup puffed rice

1/4 cup white udad dal

2 cups curds

10-12 tsps. ghee or oil as preferred

Method

Wash the rices and dal together.

Add Curd and allow to soak for 2 hours or overnight.

Grind to a paste. Rawa -like grains should be felt in the batter. Add salt and mix well add more water/curd if required.

The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

Sorakaya (bottle gourd)pappu

Ingredients:

Meth1 medium size Bottle gourd (outer skin peeled, then cut into small cubes).

1 cup Moong dal

1 small onion (chopped)

2 Green chilli (slit)

¼ tsp Ginger-Garlic paste

½ tsp Coriander powder

½ tsp Chilli powder

¼ tsp Cumin powder

¼ tsp Turmeric powder

1 tablespoon Oil

Salt to taste

od:

Wash and soak dal in water for 10 minutes. Later drain.

Heat oil in a pan and splutter mustard. Add ginger garlic paste,green chili and onions, sauté for a few seconds.

Add bottle gourd cubes, Cover and cook them in their own moisture. When they are little bit softened, add the daal,coriander powder, chilli powder,salt and cumin powder.

Cover and cook for about 10 minutes until the daal and bottle gourd pieces turn soft.

Garnish with Coriander leaves

Best served with rice or roti.