Vankaya Pulusu

Ingredients:

vankayalu: 1/2 kg
drumstick: 1
tomatos: 2(optional)
tamarind pulp: lemon size
onions: 3
chillies: 3
red chilli powder: 1 tsp
turmaric powder: a pinch
salt
jaggery: 1 tbsp(or sugar)
coriander leaves

for popu:
oil: 2 tsp
red chillis: 2
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
crushed garlic flakes: 5
fenugreek seeds: 1/4 tsp (optional)(menthulu)
curry leaves

Method:
for thalimpu: heat oil in a pan and add mustard seeds, cumin seeds, urud dal, chana dal, red chilli pcs, curry leaves and crushed garlic flakes and fry till dals turns light brownish.

add choped onions, choped chillies, and drumstic pcs and fry for 5 mts with low flame.
add choped brinjal and tomato and mix well and cook covered for 10 mts and stir occasionally.

add turmaric powder, salt, and chiili powder.
soak tamarind and make one glass of tamarind juice and add it to curry.
add jaggery and cook with low flame for 15 mts until sauce thickens and remove from fire.

add coriander leaves.


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Potato Kurma

Recipe:

• Small white baby potato- 6 (you can use any kind of potato, depending
upon the size adjust the number of potatoes you need)
• Medium onion- 1
• Green chilies- 2
• Medium tomatoes – 2 to 3
• Ginger garlic paste- ½ tsp
• Garam masala- 1/4th to ½ tsp
• Cloves- 2
• Cardamom- 2
• Whole black pepper- 4
• ½ inch cinnamon stick
• Small bay leaves- 2
• Yogurt- ½ cup
• coriander leaves (chopped finely)

I put my potatoes in a corning bowl, cover it with a plate and cook it in microwave till its half done. It took about four minutes for my potatoes to be half way done in the microwave. I generally do this because it significantly reduces the cooking time. Then peel them and cut to small pieces.

Now take a pot add few teaspoons of oil, bay leaves, cinnamon stick, cloves, cardamom and black pepper. Fry for few seconds then add the green chili, onion and cook till the onion becomes soft. Now add the ginger garlic paste. After a minute add the tomato and cook till they become nice and soft.

Now add the potato with garam masala and salt. Cook till the potato becomes soft and the whole mixture becomes little thick. This takes about ten minutes, at this point stir in the yogurt (wisk it before adding) with coriander leaves. Let it simmer for another five minutes and turn the stove off. Taste and re-season accordingly.

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Mango curry (Mamidikaya koora)

Ingredients:
med sized mangos- 2
dry or fresh coconut- 3tsps
dry red chillies- 4
a tiny piece of ginger
cumin(jeera) and coriander seeds(dania) - 1 tsp each
few curry leaves
cilantro and salt
Jagger/ sugar- 1/4th tsp(optional)

Procedure:
Grind the ingredients labeled from two through five with some water.
Wash and peel the mangos in to half inch cubes as shown above.
Take a skillet and do the tadka ( 4tsps oil, few mustard seeds, 1 tsp chana dal, 1/2 tsp urad dal, 1 dry red chillie, few curry leaves and a pinch of hing)
Now add the cubed mangoes with half a teaspoon of salt, half cup of water and let the mango cook for few minutes.
When the mango is about seventy percent cooked through add the ground mixture, salt and one cup of water. Let it simmer for another ten minutes till everything comes together.
At the end taste and reseason accordingly with some chopped cilantro on the top.
Serve this sweet and tangy mango curry with chapathi.
Note: Depending upon the type of mango you get, it can be either sweet, sour or just perfect. If its little sour, add some jaggery/ sugar. If its too sweet, add some tamarind juice to it.
The mango i used was neither too sweet nor sour. So i omitted both tamarind and jaggery

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A simple drumstick, potato & green pepper curry

Drumstick, potato & green pepper curry with garlic vadiyalu
Drumstick is one of my favorite vegetables. My mom generally made two different things with the drumstick. One was drumstick pulusu (sambar) and the other is drumstick koora (curry) with potato and cauliflower. Its a very simple curry which goes well with hot rice. Because i ran out of cauliflower i replaced it by green pepper.

While picking drumsticks look for smooth greenish skin in the pods. Avoid the ones which look hard,where the flavor will be strong and bitter.

In U.S we don’t find fresh drumsticks that often. But when we do find it tends to be little pricy.But my love for drumstick makes me buy the frozen ones. Though they are ok in taste it satisfies my craving for drumstick.

Recipe:
fresh drumstick/munnakayi - 2 (cut into one inch long pieces)

or Frozen drumstick - about 12 pieces

Potato -1

green pepper-1

small onion-1

green chillies- 3 to 4

tomato-1

tamarindcilantro

Procedure: Cut the onion, green pepper,tomato and potato into small chunks. Cut the drumstick into one inch long pieces.

Now take a pan, put one teaspoon of oil and fry the potato till it gets a nice brown crust on top of it and cooked through. Keep it a side.

In another pot do the tempering with one tespoon of oil, mustard seeds, half teaspoon chana dal and quarter teaspoon cumin. When they are lightly brown add the chopped green chillies followed by onion. Cook till onion becomes little soft then add a pinch of asfatedia( hing), green pepper, drumstick and tomato. Put half cup of water, some salt and cook for about ten to fifteen minutes till the drumstick becomes tender. Once everything is cooked through add the cooked potato, some tamarind/ lemon juice and chopped coriander. Stir till everything is blended together.Taste and reason accordingly.
Serve the curry with chapathi or rice.

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Aloo Gobi

Ingredients:
1 tbsp Cooking Oil
1 number Cauliflower
1 tbsp Cumin Seeds (Zeera)
1 tsp Grounded Ginger (Adrak)
1 tsp Mustard Seeds (Rai)
1/4 cup Plain Yogurt
3 cup Potatoes
1 tsp Red Chilli Powder (Pisi Lal Mirch)
1 tsp Turmeric Powder (Haldi)
1/4 cup Vegetable Stock

Process:


1) Heat oil in a heavy pan. When oil gets hot add in the seeds, stir until they begin to pop. Then add in all of the other spices, cauliflower, potatoes and vegetable stock. Stir to mix evenly. Cover and simmer for about 15 minutes, or until the cauliflower is done but still crisp.

2) Finally stir in the yogurt and mix. Let simmer on low heat for another 5 minutes or until well hot

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Vegetarian peas pulao

Ingredients
6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tablespoon ghee(clarified butter)
Salt to taste
2 tsps coriander leaves , chopped finely
1 tablespoon cashewnuts, chopped

Procedure
Heat the ghee in a non stick pan and add the giger garlic paste.
When it browens,add the cardamoms,cinammon,jeera,clovesand onions.
Fry till the onions turn transparent.
Now add the peas,cashewnuts and coriander leaves and mix well.
Cook on low flame till the peas are cooked.
Mix in the cooked rice and heat through.
Garnish with coriander leaves.
Eat when hot with a vegetable or meat side dish.

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Vegetarian Pappu (Daal) , Curries

Ingredients for Cooking

Kandi bedalu (Bengal gram daal) - 100 grms
Any Green leaves (like Palak, Spinach, Methi etc) - 1/2 bundle
Green chillies - 6 or 7
Tomato - 2
Tamarind - 1 inch little one
Dry red chillies - 2
Garlic - 2/3 flakes
Mustered seeds - 1/2 tbl spoon
Jeera - 1/2 tbl spoon
Onion - 1
Asafoetida - 1 pinch

Preparation
Wash daal and green leaves twice neatly.
Add green leaves, tomato, green chillies, half of the onion, and one glass of water to daal.
Put in pressure cooker for 3 vizzles.
After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.
For seasoning
Take one tea spoon of oil in kadai and heat.
Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
Add the smashed daal to the seasoning.

Tips
You can use unripe tomato also for daal.

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Egg Masala

Ingredients:
6 Eggs2 Onions1/2 kg Tomatoes dried2 tsp Chilly powder5 tsp Oil (sesame)1" ginger 4 garlic flakes 1/2 tsp turmeric powder Salt to taste

Method:
Boil eggs and peel the skin
Cut into square pieces
Grind tomatoes and onion
heat the oil and fry the paste
Add ginger-garlic paste and simmer for 2 minutes
Add turmeric powder, salt and chilli powder
Add 1/2 cup water and let it boil for for 2-3 minutes
Add the egg pieces and let the gravy thickens

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Drumstick curry

Drumstick curry is one of the famous curries in southern India.

Ingredients: 16 items.

Peeled drumstick pieces of 2’’ size = 2 cups
Big sized potatoes =2
Coriander = 1 tea spoon
Mustard seeds = ½ tsp
Garam masala = ½ tsp
Green mutter (or dry mutter soaked overnight) = 1 cup
Medium sized onion == 1
Tomato = 1cup
Green masala (ginger, garlic, and coriander leaves) paste ==1 table spoon
Cumin seeds powder ==1 tea spoon
Grated coconut==1cup
Curry leave==10-12 in number
Coriander leaves==1 table spoon
Turmeric= 1tea spoon
Red chilli powder==2 teaspoons
Oil==3 Table spoons.

Method of Preparation:

1. First of all peel the drum sticks and then cut them into 2’’ sized pieces. Chop onion and potatoes also.

2. Grate the coconut. Prepare the –hara masala paste-by grinding coconut, onion, cumin powder, red chilli powder, garam masala, ginger, garlic and coriander leaves.

3. Heat the oil in a heavy bottomed pan and add mustard seeds, curry leaves, and ground hara masala (aspreparedabovein2),Mix well and sauté for 5 minutes.

4. Then add drum sticks and potato pieces, mix well and sauté for 5 minute.

5. Add water till the above ingredients immerse and place lid on the pan.

6. Heat on high flame for 3 minutes and then on simmer for 5 minutes till potatoes and drumsticks are done.

7. While on sim flame, add tomato pure, green mutter, salt, coriander powder.

8. Heat for 5 minutes, and take it out from the stove.

Drumstick curry is ready for serving.

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Navratana Kurma(Korma)

• 1 small sweet lime
• 1 small apple
• 1 banana
• 2 slices pineapple
• 10-15 cashewnuts
• 20 raisins
• 2 glaced cherries for decoration
• 1 tbsp. coriander chopped
• 1 tbsp. ghee
• 2 cups peas boiled
• 1 large carrot chopped and boiled
• 1/2 cup tomato sauce
• 1/4 cup curd
• 1/4 cup malai(cream)
• 3 tbsp. butter
• salt to taste

Dry Masala:1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:1 large onion
1/4 cup coconut shredded
3 green chillies

Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes.Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.

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Mutton fry

Ingredients

2 pounds of meat

2 big chopped Onions

4 tsp. Ginger garlic paste

1 tsp. Coriander powder

100 GMS Butter milk/Curd

2 tsp. Chili powder

1/4 tsp. Cumin powder

3/4 tsp. Garam Masala powder

1/2 powdered Saunf (fennel seeds)

Directions

1.Clean and wash meat properly.

2.Mix meat along with all other ingredients except onion in a cooker and mix well so that all the pieces are coated with the masala then add 1/2 cup water.

3.Close the lid and cook it till 5 whistles .Let it cool then open .

4.In another pan fry onions in oil till they are golden brown.

5.Add the cooked meat along with the gravy to the onions and let it boil.

6.Cook them till the gravy becomes thick and the oil separates.

7.Garnish with coriander leaves.

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Palak Panner

ingredients

1 lb paneer pieces (cottage cheese)
2 lb spinach
3 tablespoon onion (chopped)
2 tablespoon tomato (chopped)
2 tablespoon any cream
2 teaspoon garam masala powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 tablespoon ghee or oil
1/2 tsp. dried sage leaves
1/2 tsp. salt, optional
1/4 tsp. black pepper
1/4 cup bread crumbs
4 slices sharp Cheddar cheese, optional
4 whole wheat buns with sesame seeds
Green pepper and onion rings for garnish
Catsup, mustard, red onions, sour cream, sliced tomatoes, alfalfa sprouts and pickles - pick and choose

Directions

Heat ghee or oil. Sauté onion until light golden brown.
2 Add spinach and cook until it turns into a paste.
3 Add sour cream, spices and tomatoes. Cook for few minutes.
4 Add cubed paneer to spinach. Cook for about 10 minutes in medium heat.
Add tomato paste, walnuts, bread, eggs, wine and seasonings. Combine well, adding lentils to mixture.

Shape into 4 large patties. Mixture will be moist, but if too wet, add more crumbs or some wheat germ.

Coat each patty in dry bread crumbs. Chill about 1 hour (this makes patties easier to fry).

Heat remaining butter until sizzling. Fry patties about 5 minutes each side until crisp. Turn gently. Cover each with a cheese slice, if used. Cook until melted.

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KOTTIMEERA PACHADI RECIPE

Ingredients:

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

How to make kottimeera pachadi:

• Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
• Take them out and keep aside once they start spluttering.
• In the same oil, fry the mustard seeds and keep them aside separately
• Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
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Beans Fry

Ingredients:

1. Beans - ½ kg
2. Toor dal – 1 cup cooked
3. Green chillies – 2 or to taste
4. Turmeric powder – ½ tsp
5. Curry leaves – 5
6. Mustard seeds- ½ tsp
7. Urad dal – ½ tsp
8. Garlic flakes - 2 (optional)
9. Oil – ½ tbsp
10. Salt – to taste

Beans Poriyal or Beans Vepudu Preparation:

Cut the beans into small pieces and keep it aside (At a time cut 6, 7 beans to save time).

Now boil the chopped beans till they are cooked.

Then drain the excess of water.

Cut the green chillies into two or three pieces and keep it aside.

Take a pan and heat with oil.

Add mustard seeds.

When they start to crackle adds urad dal and curry leaves.

Then add the cooked and drained beans pieces, green chillies, turmeric powder and salt.

Combine well and sauté for 2 or 3 mins.

Then add the cooked toor dal and sauté for few more mins.

Finally adjust the salt and remove from heat.

Beans poriyal is ready to eat.

Serve with plain white rice, sambar rice, etc…

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Gutti vankaya kura

Gutti vankaya
ingredients:
1. Brinjal – 7 (medium size)
2. Tamarind – small lemon size
3. Red chilli powder – 2 tsp
4. Turmeric powder – ¼ tsp
5. Mustard seeds – ½ tsp
6. Curry leaves – 10
7. Salt – to taste
8. Oil – 5 tbsp

Stuffed Brinjal Preparation:

Dry roast the channa dal, dry coconut, coriander seeds and red chillies.

Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.

Now take the washed brinjals and slit into + shape.

Stuff them with the paste.

Keep the remaining paste for the gravy.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves.

Sauté for few seconds.

Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.

Combine gently.

Now add 1 cup of water.

Let it cook for few mins.

Then add the stuffed brinjals one by one.

Once again combine gently.

Cover with a lid and cook for 10 mins in a low flame.

Finally garnish with coriander leaves and remove from the stove.

stuffed brinjal curry is ready to eat.

Serve with plain white rice, roti or paratha.

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Tandoori Chicken

Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us

Ingredients

• 8 no: Large Chicken pieces
• 11/4 cup: Yogurt
  
• 2 tbs: Lime Juice
• ½ quantity: Chopped Onion
• 3-4: Dried Red Chillies
• 2 tsp: Coriander Seeds
• 2 cloves: Crushed Garlic
• 1" piece: Grated Ginger
• 1-2: Clove
• 2 tsp: Garam Masala
• 2 tsp: Chilli powder
• Salt to taste

Method

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in betw

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With soya biryani serve this aloo balls curry its taste very delicious,have a happy happy diwali....

Ingredients

4-5 large potatoes
1 cup peas
3 spring onions, finely chopped
3-4 green chillies finely chopped
2-3 tbsp finely chopped fresh coriander
1 tsp ground cumin seeds
1 tsp coriander powder
Salt to taste
Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste
Oil for deep-frying

FOR GRAVY
2 tbsp oil
1 large onion ground to a paste with 1 tomato
1 medium onion chopped
2 cloves garlic, finely chopped
Juice from 2 tbsp grated ginger
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
4 large tomatoes, skinned and chopped
1-1/2 cups water
Coriander leaves for garnish

Directions

1. Pressure cook the potatoes, peel and mash and add all the ingrediants for aloo balls and make small round balls and deep fry till goden brown and keep aside.

2]fry oil and one by one add all the ingrediants and last when gravy is cooked add balls into it and cook to 10 min and serve it with biryani.

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CAULI FLOWER MANCHURIA

Ingredients Kg cauliflower
1 tsp Soya Sauce
1 tsp Tomato Sauce
1 tsp Chilli Sauce
1 tsp Vinegar
1 cup Maida
3/4 cup Corn Flour
2 tsp Celery
1 cup chopped Onion
1 tsp Ginger
1 tsp Ajinomoto
1 tsp Red Chilli powder or Red Chilli
Salt

Directions

Cut cauliflower into pieces and add soya sauce into it.
Take 3/4 cup maida, 1/2 cup cornflour and add ajinomoto, soda (a little) and salt to it.
Pour water to it and mix it well.
Add cauliflower (in which soya sauce is used) into it and fry till light brown.
Now in a kadai take some oil, add mustard seeds when it crackels add onion, celery and
ginger paste.
When onion gets light brown add tomato sauce, chilli sauce.
Stir it well and cook for 2 to 3 minutes and then if required add water (optional).
Add 1 tsp maida, 1 tsp vinegar, red chilli powder and salt.
After 1 minute add fried cauliflower and take down.
Transfer it into a bowl and serve it with Naan or Paratha.

Nutritional info

Vitamin A(IU) 13
Vitamin A 1
Vitamin B6 (mg) 0.222
Vitamin C (mg) 46.4
Vitamin E (mg) 0.08
Vitamin K (mg) 16
Calcium (mg) 22
Copper (mg) 0.042
Iron (mg) 0.44
Manganese (mg) 0.156
Magnesium (mg) 15
Phosphorus (mg) 44
Potassium (mg) 303
Sodium (mg) 30
Zinc (mg) 0.28
Protein (g) 1.98
Fibre (g) 2.5
Water (g) 91.91
Carbohydrate (g) 5.3
Energy (Kcal) 25
Lipids (fats) ( 0.1
Cholesterol (mg) 0

Gonkura Pachadi

Gongura Pachadi (before grinding it into paste)

Ingredients:
2 cups Goncuraleaves
1 tsp Tamarind juice
1 tsp Salt (Rocksalt)
1 tsp Oil
12 small oinion peeled
1 cup big onion diced
20 red chillies

Fry in oil and powder:
20 Red chillies
1 tsp dhania
2 tbsp urad dhal
1 tbsp seasame seeds
1/2 tbsp cumin seed

Method:

Wash goncura leaves, fry in apan with little oil Close the pan with a lid, cook for a while Add tamarind juice Using a pestle, pound the cooked leaves add salt, 1/4 tbsp sugar, allpowdered ingriedients till every thing blends well Season with mustard Add onions Mix with 1 cup of boiled water gonkura pachadi is to serve

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Chicken manchuria

Ingredients for Chicken Manchuria

Chicken Marinate:
2 lb or ½ kg boneless chicken
2 tablespoon soy sauce
½ teaspoon pepper
1 tsp. vinegar
2 teaspoon oil
salt

Sauce:
½ cup chicken broth
4 tablespoon honey
½ small onion
1 bunch of spring onions
1 teaspoon corn starch or corn flour
1 teaspoon soy sauce
1 tablespoon sesame seeds
½ teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon brown sugar (or sugar)
¼ teaspoon pepper

Directions to prepare Chicken Manchuria (chicken manchurian,chicken manchurian gravy,chicken manchuria recipe,chicken manchurian dry)

1 Cut chicken into about 1 to 2 inch long strips.
2 Marinate with salt, pepper, vinegar and soy sauce for about half an hour.
3 Mix soy sauce, chicken stock, honey brown sugar, corn starch water, salt and pepper in separate bowl.
4 Heat oil in a wok or karahi and stir fry chicken until tender. Add onion and spring onions.
5 Pour the mixture into chicken. Bring to boil, stirring constantly until sauce is thickened.
6 Simmer for few minutes and sprinkle with sesame seeds.
7 Serve over plain or fried rice.

This is the way to Prepare delicious Chicken Manchuria

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Chicken Curry

Ingredients for Chicken Curry

1) 3 tablespoon(s) oil 2) 2 onion(s) grated 3) 2 tablespoon(s) garlic paste 4) 1 teaspoon(s) ginger paste 5) 1 cup(s) yoghurt beaten till smooth 6) 2 tomatoes grated or finely chopped 7) 1 teaspoon(s) red chilli powder 8) 2 teaspoon(s) coriander powder 9) 1 teaspoon(s) cumin powder 10) ½ teaspoon(s) turmeric powder 11) salt and freshly milled pepper to taste 12) 12 medium pieces (about 800 grams) of chicken 13) 1 cup(s) hot water 14) 1 teaspoon(s) curry powder or hot spice mix (garam masala) powder 15) finely chopped fresh coriander to garnish

Directions to prepare Chicken Curry (chicken curry in 10 minutes,chicken curry indian,chicken curry recipes,chicken curries,butter chicken)

1.Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown. 2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates. 3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned. 4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry. Serve hot garnished with coriander leaves. This is the way to Prepare delicious Chicken Curry

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Brinjals and Peas Gravy

ingredients
10 young brinjals
1 cup fresh peas
2 big onion pureed
1 teaspoon garam masala
2 green chilies slit
1 inch marble of tamarind, soaked in hot water and extracted
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon cumin
1/2 teaspoon mustard
4 tablespoon oil

Directions

First wash the brinjal and slit them as you would do for stuffing. The slit going 3/4 the way upto the calyx. Keep the stems on.

Next heat half the oil in a wok or handi. Then fry the brinjals in it to coat with oil and soften a bit by cooking for 10mins covered. Remove and keep them on a plate.

In the same vessel make the tadka with mustard and cumin, then add the green chilies. To this add the onion puree fry til almost dry. Add all the masala powders one by one with intermittent stiring. Then add the softened brinjals and the fresh peas to the masala. and give it a stir. Add water to cover the brinjals so they cook to real soft state. Keep the heat on sim and let it cook slowly. I cooked almost for 30 mins, check in between if it needs more water. Keep the gravy thickness to your liking just about to hold the brinjals and the peas in it. It should not be too thin. To check if brinjals are done press near the stems. It should be nice and soft. At this point only after we confirm that the veggies are cooked add the tamarind extract and salt. Adjust a bit of water if required and boil on high for 3-4 mins.

Serve hot with phulkas or millet rotis. This one is absolutely lipsmacking

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Curried Cauliflower recipe

Ingredients for Curried Cauliflower

1 tbsp. Gram Flour (besan) 1/2 cup water 1 tsp. Chilli pwd 1 tsp. ground cumin pwd. 1 tsp. ground corriander pwd. 1 tsp. mustard pwd. 1 tsp. turmeric Salt to taste 4 tsp. Oil 6-7 curry leaves 1 cauliflower (broken into florets) 3/4 cup coconut milk Juice of 2 lemons

Directions to prepare Curried Cauliflower

Mix the gram flour with a little water to make a paste. Add chilli, corriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all ingredients well. Heat oil in a frying psn, add curry leaves and cumin seeds, add spice paste and simmer for about 5 mins. . If the sauce is too thick, add a little hot water. Add the cauliflowerand coconut milk. Bring to a boil, reduce the heat, cover and cook until curriedcauliflower is tender but crunchy (cook longer if you wish). Add lemon juice, mix and serve hot. This is the way to Prepare delicious Curriedcauliflower . for more info visit www.andhraruchi.com

KAKARA KAYA FRY

Ingredients:

kakara kayalu: 1/2 kg
oil: 4 tbsp
onion: 5
salt: 1 tsp
turmaric powder: 1/4 tsp
iguru karam: 1 tsp
(grind medium, redchillies 3, zeera 1/2 tsp, garlic flakes 6)
sugar or jaggery: 1 tbsp(optional)

Method:

Add salt to choped kakara kaya pcs and mix well and keep aside for 15 mts.

Heat 2 tbsp oil in a thick bottom pan.
Squeeze kakara kaya pcs to remove water and put in pan. add turmaric powder.

Fry for 30 mts with low flame and stir occassionally and add little salt.
Add another 2 tbsp oil and also add choped onions

Fry till onions turns light brownish
check for softening of kakara. If likes add sugar or jaggery.

Add salt and iguru karam and fry for 5 mts.

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bitter gourd(kakara kaya)

Ingredients bitter gourd 1/2 kg
onion 4
chillypowder 2tsp
curd 1cup
salt as per
termeric pinch
coriander i bunch
oil to fry
ginger garlic paste 1tsp

Directions

wash and cut bitter gourd in middle and add curd to it and boil and keep aside,
make onionpaste and add ginger garlic, salt ,chilli powder,termeric and coriander,
now fill in bittergourd and close it and fry in oil its very tasty,and you will be suprise to see that they are not bitter very nice with rice

bendakya pulusu recipe

Ingredients

Bhindi - 1/2 KG
Soya chunks -1 cup
big onion, 1
big tomato, 1
tamarind pulp 2tsp
turmeric pinch
salt, to taste
tsp red chillie powder 1tsp
tsp sambar powder 1tsp
green chillies, slit lengthwise 6
chopped coriander leaves
oil 4tsp
water
for seasoning:
1/2 tsp each,
mustard & cumin seeds;
1 dried red chillie-pieces;
3 garlic cloves-minced;
4 cloves (lavang)-crushed;
curry leaves
ginger garlic paste 1/2 tsp

Directions

1]wash,AND dry & cut BENDAKAYA into 1 1/2 " pieces
2]soak in warm salted water for 10 mins. wash & squeeze water.
3] Heat oil in a saucepan, do the seasoning - starting with mustard seeds. When they crackle, toss in cloves, cumin seeds, red chillie pieces, garlic & curry leaves, add onion, saute just until tender
4] Add in tomato pieces, salt & turmeric. Mix, cover & cook until tomatoes soften

5]Add 3 cups water, tamarind pulp, green chillies. Toss in cut bhindi & soya chunks

6]Let boil until bendakaya softens, stir in red chillie powder & sambar powder

Boil for 10 miutes, turn the heat off & sprinkle chopped coriander leaves

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Beerakaya curry recipe

Ingredients

red chilli pwd 2tsp

turmeric 1 tsp

coriander pwd/dhania powder 1tsp
ginger garlic paste 1tsp

salt to taste

1 small cup milk 1small cup

oil 2 tsp

mustard seeds 1/2tsp

curry leaves 2

onion finely chopped 1

green chillis slit length wise 3

chopped coriander leaves for garnish

Directions

1 Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.
2 Add the chopped onions and green chillis and sauté till the onions turn pink. Add the chopped ridge gourd pieces, combine and cook on medium heat for 5 mts.
3 Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.
4 Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.
5 Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mts or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.
6 Garnish with fresh coriander leaves and serve HOT

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cooking recipe spice brinjal gravy(nune vankaya)

WHAT A SMELL ...I AM HUNGRY IMMEDIATELY...

Ingredients

small brinjal 12
mustard oil 1/2 cup
cloves 4
bay leaves 2
asifotide pinch
jeera [cumin seed] 1tsp
fenugreek seed 1tsp[powder]
mustard powder 11/2 tsp
sounf powder 1tsp
dhania powder[coriander seeds powder] 1tsp
chillipowder 2tsp
termeric powder 1tsp
dry mongo powder 2tsp
salt as per

Directions

1] wash and cut brinjal from center into 4,[whole
2]mix all the above ingredians and mix well and stuff in to the brinjals and keep aside
3]fry oil add bay leaves,cloves,asifotide and add brinjals and fry on low flame till oil floates up.serve hot with ric

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