Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice

Chamadumpa Chips

Ingredients:

1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder

Method:

1. Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4. Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5. Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

 

Cauliflower Pepper Fry

Ingredients:

Cauliflower 1 (MEDIUM SIZE)
Onion 1
Ginger Garlic Paste   1 /2 tsp
Black Pepper    3/4 tsp
Cumin Seeds    1/2 tsp
Salt to taste
Turmeric Powder   a pinch
Oil  1 tbspn

Method:

1. Wash the cauliflower and cut them into small florets.
2. Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
3. Saute for a while and add the onions and saute till they become translucent.
4. Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
5. Add this to the cauliflower and add salt and turmeric powder.•Sprinkle little water and cook the florets become soft.
6. Switch off the flame once it is done.
7. Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

Simple Boneless Chicken Roast

Ingredients:

Chicken – 500g cut into medium size pieces
Onion – 1 big
Kashmiri Chilli Powder – 1 tsp
Red Chilli powder – 1/2 tsp
Green Chilli (Or ripe red chillies) – 2
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Ginger garlic paste – 3 tsp
Curry leaves – 10
Oil – 5 Tbsp
Salt

Method:

1. Marinate the chicken with Chilli powder,Kashmiri chilli powder, salt,Turmeric powder,Ginger garlic paste,Lemon juice.and keep it in the fridge over night.
2. Heat oil in a nonstick pan and onion and curry leafs and once they are slightly fried add the marinated chicken until its golden brown in color. 
3. Once they turned the golden brown add the garam masala and mix well for 2 mins and remove it from the pan
4. Serve hot with pulao, rice etc.

Chicken Fry

Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1/4 tsp turmeric
1 1/2 tsps chilli pwd
1 tsp coriander powder
1 tbsp ginger garlic paste
garam masala pwd (1″ dalchini, 1 elaichi and 4 cloves finely ground)
2 tsp curd
salt to taste
1 tbsp oil

Method:

1 Mix the washed chicken with chilli pwd, coriander pwd, turmeric pwd, ginger garlic paste and curd and keep aside for 3 hrs(marinate and keep in refrigarator).
2 Heat oil in a cooking vessel and add the marinated chicken and cook on high heat for 3 mts. Reduce flame to medium flame and saute further for another 2 mts.
4 Serve hot with white steamed rice and rasam.or can serve as starters

Simple Potato Fry

Ingredients :

Potato - 3 Big Potatoes
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Mustard 1/2 tsp
Split Urad dhal 1 tsp
Oil 2 tbsp

Method:

1. Chop the potatoes in to small pieces.
2.  In a nonstick pan heat oil, add mustard and Split Urad dhal. When the mustard splutters , add chopped potatoes,red chili powder, coriander powder and salt. Fry in in Medium or low flame for 10 15 min till the potatoes are cooked.

Dondakaya Ulli Karam Curry

Ingredients:

Dondakaya (Ivy Gourd) - 1/4 kg
Onion (big size) - 1 no
Dhaniya seeds - 1 tbsp
Red chillies - 4-5 nos
Oil - 2-3 spoons
Salt - to taste


Method:

1. Wash and cut dondakaya into 4 long slices.
2. Meantime, chop onion into medium sized pieces .
3. Heat 1/2 tbsp oil in a pan and fry dondakaya till the raw smell is gone.
4. Make the paste of red chillies and onions.
5. Add the above paste and fry for a couple of minutes.
6. The Dondakaya ulli karam is ready to serve.

Baby Potato Fry

INGREDIENTS:
Baby Potatoes - 1/2 kg
Onion- 1 big
Green Chillies - 2-3
Oil- 2 tbsp
Mustard Seeds - 1tsp
Jeera - 1tsp
Haldi - 1/4th tsp
Red Chilli Powder - 1/2tsp
Garam Masala Powder - 1tsp
Salt as required

METHOD:
-Wash the potatoes and pressure cook them till tender.
-Cut the onion lengthwise and slit the green chillies.
-Heat oil , add the mustard seeds , jeera and curry leaves , fry for 2 min.
-Add the onions , salt and haldi , cook till the onions are cooked well.
-Now add the red chilli powder and garam masala , if the mixture becomes dry after mixing add very little water and cook for 2-3min till the mixture cooks well.
-Add the baby potatoes , mix well till they are well coated with onion mixture , cook for another 15min till the potatoes absorb all the flavour.
-Serve with rice.

Betroot Fry With Egg

Another recipe from Recipe Den. Had this yummy dish with hot hot phulkha's. Thanks once again  for such amazing recipes

Simple Cauliflower Fry

Ingredients:

Cauliflower florets - 3/4 cup
Big Onion - 1 small sized finely chopped
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Giner Garlic Paste - 1 tsp
Curry Leaves - a small sprig
Jeera - 1/2 tsp
Green Chillies - 3

Method:

1. Cut cauliflower into small florets soak it in slightly warm water for few mins, drain water and boil cauliflower along with turmeric powder and salt until it becomes soft.
2. Drain the cauliflower pieces and keep aside.
3. Heat oil in a pan and add oil and once oil is heated add the mustard deeds, jeera seeds, curry leaves let it splutter then add ginger garlic paste, onion,, green chillies and fry till it turns golden.
4. Now add turmeric, salt and  cauliflower pieces and mix it well.
5. Now sauté for few mins until the cauliflower is nicely coated with the masala. Switch off.

BENDI FRY

INGREDIENTS

. 1 1/2 lbs Okra
. 1 Medium sized onion cut lengthwise
. 3 green chillies slit
. 1 tsp of amchur powder or 2 tsp of lemon juice
. 1/2 tsp chilli powder
. 1 tsp turmeric powder
. seasonigs, cumin,mustard,urad dal, curry leaves
. 1 tbsp oil

METHOD:-

1) Wash the okra and let them dry or pat dry then slit them in half and cut into lenghtwise strips.
2) In a saute pan heat half tbsp oil, add the urad dal when they start to brown add the cumin and mustard seeds, when they start to pop add the onion and saute till they turn brown. Add the green chillies.
3) Now add the turmeric powder, salt and amchur powder and mix welll.
4) Add the cut okra and mix them well.
5) Lower the flame and let the okra cook, the okra start to turn a dark green when they are cooked. Do not over toss the okra they get more slimy.
6) Now add the remaining oil, check for salt add the chilli powder and let them cook for a few more minutes.

DONDAKAYA FRY

Dondakaya Vepudu, a popular Andhra style preparation, where the finely sliced gherkins are infused with a tempering of fresh curry leaves and mustard seeds and stir fried in a coarse powder of roasted dry red chillis, cumin seeds and peanuts.
This stir-fry recipe is simple, though the preparation part of slicing the gherkins is time-consuming, but worth the effort. The dondakaya stir-fry has a nice crunchy texture with a mild spice-sweet nutty flavor due to the red chillis and peanuts and goes well with steamed white rice.

Ingredients:-

Dondakayalu / Ivy Gourds - 1/4 kg
mustard seeds - 1/2 tsp
fresh curry leaves - 10-12
turmeric pwd - pinch
salt to taste
oil - 1 1/2 tsp
roasted peanuts (garnish) - 1-2 tbsp

To be roasted in oil and ground to a coarse pwd:

few drops of oil
3/4 tsp cumin seeds
2 dry red chillis – remove stalk, tear into two and de-seed (adjust according to your spice level)
1 1/2 tbsp roasted peanuts

METHOD:-

- Wash the dondakayalu and nip the tip and tail ends. Slit each gherkin into two, length wise, as shown in the picture and slice them into thin long strips.

- Heat a few drops of oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown. Add the red chillis and fry for a few seconds stirring continuosly. Turn off heat and cool. Once cool, add roasted peanuts to this roasted spice mix and grind to make a coarse powder.

- Add oil in the same pan and heat it till hot. Reduce to medium flame and add the mustard seeds, let them splutter. Add the curry leaves ,stir them till the aroma come out.

- Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Keep checking inbetween, sauteing them so that they dont burn. The sauteed dondakayalu lose moisture and begin to have a wrinkled appearance and turns to a deeper color.

- Don’t overcook the dondakayalu, they should retain that, slight crunchy texture. Add the ground coarse pwd at this stage and combine well and let it cook, uncovered for another 2 minutes on medium heat. Turn off heat.

- Finally adjust the salt and garnish with roasted peanuts. Serve hot with steamed rice, dal or sambar