Ivy gourd fry

Ingredients:


Ivy gourd/dondakya 1/2 kg(cut as length wise)
Grated coconut 1/4rth cup
Garlic&&cumin seeds paste 1tsp
Salt
Red chili powder 1-2 tsp
Oil 4-5 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Bengal gram 2 tsp
Curry leaves 5
Dry red chilies 2

Method:


Heat oil in a kadai. Add mustard seeds, cumin seeds, bengal gram, red chilies, curry leaves and saute  for a minute.
Now add okra and saute for 1 minute continuously on high flame.
Reduce the flame and fry the okra till they are done.
Add the fresh grated coconut, garlic and cumin seeds paste and saute for 5 minutes.
Switch off the flame and serve this dish with rice, combination of sambhar............. 

Kobbari charu.........

Ingredients:


Toor dal 1/2 cup
Sliced onions 1/2 cup
Diced carrot 1/4rth cup
Slitted green chilies 6
Chopped tomatoes 1/2 cup
Curry leaves 5
Tamarind paste 2 tsp(adjust according to your taste)
Dry red chilies 4-5
Grated raw coconut 4-5 tsp
Salt
Turmeric powder pinch
Coriander leaves 1/4rth cup

For tempering:


Oil 3-4 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing/Asafoetida pinch (optional)
Curry leaves 4


Method:


Dry roast the red chilies and make it as coarse powder.
Now soak and cook the toor dal.
Keep a heavy bottomed vessel, heat oil and add all the items mentioned under " for tempering".
Saute until it splutters. Add the chopped vegetables and saute until the raw smell disappears.
Mix the tamarind paste in water and add this mixture to the vegetables and cook till the vegetables are cooked.
Grind the cooked dal and add it to the cooked vegetables.
Adjust salt and add grated fresh coconut, dry chili powder and curry leaves and boil for 5-10 minutes.
Finally garnish with coriander leaves.

NOTE: Adding freshly grounded powder and grated coconut increases the taste.

Pesara pappu charu

Ingredients:


Pesara papu//Moong dal 1 cup
Onions Sliced 1
Green chilies 5-6
Carrot 1 medium
Drumstick 1
Tamarind paste 2 tsp
Tomato 2 medium
Curry leaves 5-6
Salt
Red chili powder 2 tsp

For tempering:


Oil 3-4 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafoetida pinch
Turmeric powder pinch
Crushed garlic 2 pods
Curry leaves 4-5
Dry red chilies 4-5


Method:


Wash and soak the moong dal for 15 mins and cook in a pressure cooker for 3 whistles.
Take a deep bottomed vessel, heat oil, add listed under tempering and saute for 2 minutes.
Now add all the chopped vegetables. Saute until the raw smell goes off.
Add 2 cups of water and cook the vegetables.
Next add the tamarind pulp, cooked dal and cook for 5-10 minutes.
Finally add salt, Red chili powder and coriander leaves.
Serve with rice, papad.............

Bendi mixed with kobbari karam//Ladiesfinger fry with desicated coconut

Ingredients:


Ladies finger 1/2 kg
Oil 3-4 tbsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Bengal gram 2 tsp
Curry leaves 2
Salt
Red chili powder 2 tsp


Kobbari karam Ingredients:

Desicated coconut 1/2
Bengal gram 1/4rth cup
Black gram//urad dal 1/4rth cup
Garlic pods 8-10
Dry red chilies 8-10
Oil 2tsp
Salt

Kobbari karam procedure:


Heat 2 tbsp of oil in heavy bottoed vessel and roast the bengal gram, black gram and dry red chilies till they leaves the aroma. Remove and cool.
Now roast the chopped coconut pieces in the same oil.
Grind the above roasted items by adding garlic pods and sufficient salt.(Don't add water)

Curry procedure:


Take the smae heavy bottomed vessel used for roasting dals.
Add 3-4 tbsp of oil and mustard seeds, bengal gram, dry red chilies, curry leaves and saute for few mins.
Now add the chopped ladiesfinger and saute till they are roasted.
Grind cumin seeds and garlic pods using mortar and pestle.
Mix the grounded paste to fried ladies finger.
Now add Kabbari powder to the fried pieces and adjust salt, red chili powder according to your taste.

Chicken curry(without oil)

Ingredients:


Chicken 1/2 kilo
Curd 1 cup
Onions chopped 1/2 cup
Green chilies 5-6
Ginger 2"
Garlic 5-6 pods
Chicken masala powder 2 tsp
Salt
Red chilli powder 2-3 tsp
Cinnamon stick 2"
Star anise 1/2
Cloves 2
Turmeric powder//haldi 1/2 tsp
Coriander leaves 3-4 tbsp

Method:


Wash the chicken and prick the chicken pieces using fork.
Grind the onion, green chilies, ginger and garlic to a paste.
Now add loose spices(cinnamon, star anise, cloves), grounded paste, turmeric powder, curd mix well and marinate them for 1-2 hrs by keeping in fridge.
Take a kadai and transfer the marinated content into it.
Put the flame in low and cook for 10-15 mins without lid.
Add 1 cup of water and cook for 15 mins by keeping lid.
After the chicken is cooked remove the lid and add salt, chili powder, garam masala and stir well.
Garnish with coriander leaves.

Perugu vada//Dahi Vada

Ingredients:


Urad dal 2 cups
Ginger 1"
Green chilies 5-6
Curd 2 cups
Salt
Ginger-green chili paste 2 tsp
Curry leaves 6-7
Coriander leaves 1/4rth cup
Onions 1/2 cup (chopped)
Mustard seeds 1 tbsp
Bengal gram 2 tbsp
Dry red chilies 3-4
Oil for deep frying


Method:


Wash and soak urad dal for 6-8 hrs and grind it by adding 1" ginger, chopped grind chilies, and water.
First beat the curd until it looks creamy and add salt.
Take a kadai and heat 2-3 tbsp of oil.
Add dry red chilies, mustard seeds, bengal gram,  ginger-chilli paste, curry leaves and saute for 2 minutes. Transfer this to the beaten curd.
Chopped onions and coriander leaves should be added immediately.
Heat oil in kadai and now wet your hands(you can even do these on plastic sheets//badam leaf//banana leaf) and take small lemon size of batter and flatten it using your fingers evenly.
Drop it into the oil using your hand very carefully and fry it on both sides evenly.(Adjust the flame to medium, so that they may not get dark)
Take water in small bowl. Dip these fried vadas in water and shift them immediately to curd mixture.
Repeat the same procedure for all vadas.
Dahi vada is ready to eat........... :)

Tomato Chutney

Ingredients:


Tomatoes 4-5
Green chilies 7-9
Oil 4-5 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Bengal gram 1 tsp
Asafoetida pinch
Turmeric powder pinch
Curry leaves 5-6
Garlic pods 2
Dry red chilies 2-3

Method:


Chop the tomatoes.
Heat 2 tbsp of oil in a kadai.
Add chopped tomatoes and green chilies. Keep lid for 2 minutes.
Now saute the tomatoes until all the juice evaporates.
Grind this mixture using wooden pestle and rock mortar.
Heat oil for tempering. Add mustard seeds, cumin seeds, bengal gram, asafoetida, turmeric, dry red chilies and finally curry leaves. Wait till they splutter and transfer this to grounded paste.
Tastes good with rice. You can even mix this with PLAIN DAL && GHEE.

Daniyalla charu

Ingredients:


Onions 1/2 cup(chopped)
Green chilies 4-5(chopped)
Tamarind pulp 2-3 tsp
Water 2-3 cups
Salt
Red chili powder 1-2 tsp
sugar 1tsp

Powder:


Coriander seeds 1tsp
Bengal gram 1tsp
Urad dal 1tsp
Toor dal//kandipapu 1tsp
Pepper balls 1tsp
Fenugreek seeds// menthulu 1/4rth tsp
Cumin seeds 1 tsp

For tempering:


Oil 3-4 tbsp
Mustard seeds 1 tsp
Cumin seeds 1tsp
Turmeric powder pinch
Curry leaves 5-6


Method:


Dry roast all the items mentioned under powder and powder them using mortar and pestle.
Now shift this powder into heavy bottomed vessel, add water and cook this for 10minutes.
Keep another kadai and heat oil. Add all the ingredients one by one mentioned under tempering.
Saute well and add chopped onions, green chilies and saute for few minutes.
Next strain the boiled mixture using colander.
Add tamarind pulp, salt, red chili powder and sugar. Cook for few minutes.
Serve with rice and papad.

Mukkala pulusu///Mixed vegetables in tangy sauce........

Ingredients:


Carrot 2(medium)
Onion 2(medium)
Sweet potato 1 (big)
Green chilies 5
Jaggery 1/4 tsp
Salt
Water 1/2 cup
Red chili powder 2tsp
Tamarind paste 2 tbsp(approximately)
Coriander leaves 1/4rth cup

For Tempering:


Oil 3-4 tbsp
Dry red chilies 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafoetida  pinch(optional)
Turmeric powder pinch
Curry leaves 4-5
Garlic pods 2


Method:


Peel and chop the carrots and sweet potato
Slice the onions and slit the green chilies length-wise.
Keep a kadai  and add all the items one by one listed under tempering.
Now add all chopped vegetables and saute for few minutes(until the raw smell leaves)
Add water and cook by keeping lid.(approximately 15 minutes)
Now its time to add tamarind paste.(Adjust the paste according to your taste)
Adjust salt and red chili powder and jaggery.
Finally add chopped coriander leaves.
Tastes good with rice.

Carrot Tomato soup.........

Ingredients:

Carrot 1
Tomato 2-3(medium)
Onion 1 medium
Bay leaves 1
Garlic 5 cloves
Pepper powder 1-2 tsp
Salt
Cornflour 1-2 tsp
Water 250 ml
Butter 1 tsp

Procedure:


Chop the tomatoes.
Peel and chop the carrots.
Chop the garlic pods finely.
Now take a pressure cooker, add butter. Wait until it melts. Now add bay leaves, garlic pods and saute for  a minute.
Add onions, chopped carrot and tomatoes.
Saute until the raw smell leaves off.(takes 5mins)
Cover the pressure cooker with lid and cook for 2 whistles.
Wait until the pressure leaves. Meanwhile mix cornflour in water.
Now blend the cooked vegetables in a blender or juicer.
Shift this mixture to cooker again and cook for 2 mins by adding cornflour water.(Make sure adjust cornflour according to soup consistency. Don't add all the water at a time)
Finally add salt, pepper according to your taste.
Serve this with fresh cream and appetizers,sizzlers............


NOTE: You can even strain the blended mixture using colander.