Bendi Jeedipappu Curry

Ingredients:

1) Bendi(Cut into Small Round pieces)
2) Cashew Nuts
3) Oil
4) Salt
5) Redchilly powder,
6) Turmeric powder,
7) Coriander
8) Cumin Seeds
9) Mustard Seeds
10) Onions (Choped into small pieces)

Method:

1) Take a kadai, Add oil in it and wait until it gets heated
2) Once the oil is heated add Mustard seeds, Cumin seeds and add cashew nuts.
3) Once they get fried add onions, salt, red chilly powder,
4) Once the onions are fried add the bendi pieces and cook in a slow flame.
5) Once it is fried, Garnish it with coriander.

Curd (Yogurt)

Ingredients:
 
1 litre Milk
1/2tsp curd (yogurt)

Method:

Milk should be boiled and cooled.
Remove the cream (malai) from milk and warm it (not too much).
In a bowl add curd and milk, stirring well. Place it in a warm & cozy place for overnight or for 5-6 hours.
When it is done refrigerate it for 1-2 hours for better results.
Note : If weather is too cool especially in winters cover the bowl with some woolen cloth. Preferably use casseroles in place of a bowl for better result. In summers it take less time to get done

Masala Chai

Ingredients:

Water - 1 cup
Milk - 1 cup
Tea dust/Tea leaves - 1/4 tsp (heaped)
Cardamom powder - less then 1/8 tsp
Fresh Ginger or Ginger powder - grated less then 1/8 tsp
Sugar - as required

Method :

1. Add the tea powder/dust in the water, add the cardamom and Ginger and let it come to rolling boil.
2. Close and keep it aside for 15 minutes.
3. Add the milk to the decoction, add required sugar.
4. Let it again come to nice boil.
5. Strain it.

Enjoy the Delicious and soothing Masala Tea/Chai.

Potlakaya Kura (Snake Gourd Curry)

Ingredients:

potlakaya : 1
chillies: 4
salt: 1 tsp
turmaric powder: 1/4 tsp
Salt for taste
oil: 2 tbsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
crushed garlic flakes: 5
curry leaves for taste: few

Method:

1) Heat oil in a thick bottom pan. Add mustard seeds, chana dal, urud dal, cumin seeds, crushed garlic flakes and few curry leaves.
2) Add chillies, turmeric powder , salt and once they are fried add potlakaya pcs and add to onions.
3) Fry for 30 mts with low flame and stir ocassionally.
4) Check for softening and serve with hot rice or chapathi