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

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.

Aloo Methi

Ingredients:

Potatoes -3 medium sized potatoes or 1/4 kg baby potatoes
Fresh fenugreek leaves/methi -1 cup tightly packed
Onion - 1
Ginger -1 inch piece finely chopped
Oil - 2 tbsp for sauteing potatoes
Salt needed
Turmeric powder -1/4 tsp
Jeera Powder -1 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp (I used homemade which will not be hot)
Oil -1 tbsp
Cumin seeds/jeera -1 tsp
Mustard Seeds - 1 tsp

Method:

1. Wash methi leaves and use the tender stems alone. Discard the thick stems and chop the rest finely.
2. Pressure cook potatoes, peel the skin and chop it into cubes
3. Heat a tbsp of oil, add mustard seeds, cumin seeds, when it splutters, add finely chopped onion, ginger and saute until onions turn transparent.
4. Add salt, turmeric, Jeera powder, Coriander powder, Chilli powder and add chopped fenugreek leaves and cook covered until it wilts.
5. Then add the sauteed potatoes and cook covered for another 5 minutes until everything gets blended well.
6. Serve hot with roti, rice, parathas or bread. 

Bagara Baingan

Ingredients:

1 stick cinnamon small
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water

Method:

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis

Mix veg kurma

                         

Ingredients:

 Potato - 2 medium, cut into small cubes

 Carrot - 2 medium, cut into small cubes

 Green beans - 1/2 cup, cut into 1/2" length pieces

 Cauliflower - 1 cup, cut into small florets

 Green peas - 1/2 cup

 Ginger-garlic paste - 1 tsp

 Onion - 2 medium, finely chopped

 Tomato - 2 medium, finely chopped

 Turmeric powder - 1/4 tsp

 Red chilly powder- 2 tsp

 Coriander powder - 2 tsp

 Sambar masala - 1/2 tsp

 Salt - to taste

 Oil - 2 tbsp

 Coriander leaves - to garnish

 yogurt - 1/2 cup

Method:

1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.
2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.
3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then keep it in the pressure for 2 whisles
4. Add sambar masala and yougurt and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.
5. Serve hot with chapathi/poori or rice.

Bean Sprouts Curry

Ingredients :

1 cup beans sprouts
1 onion, chopped
2 green chilies
1 inch ginger
10-12 curry leaves
1 tsp coriander powder
1/4 tsp red chili powder
pinch of turmeric
salt to taste
fresh coriander leaves for garnish
1 tsp jeera
1 tsp mustard seeds oil.

Method:

1. Take a kadai and add oil and add mustard seeds and jeera and once it spluters add the onions and fry them till the are golden brown in colour.
2. Add the ginger, curry leaves, coriander powder, red chili powder,green chilies and turmeric. cook for 30 sec mixing well.
3. Add salt and the beans sprouts
4. Adjust Seasoning, garnish with coriander leaves.
5. Serve with rice.

Broccoli Masala Curry

Ingredients:

1 broccoli
as per taste chilli powder
1 tbsp coconut powder
1/2 tbsp coriander powder cumin seeds curry leaves
1 tbsp ginger garlic paste
pinch mustard seeds
1 tbsp oil
1 number onion
as per taste salt
pinch turmeric

Method:

1. Heat a tbsp of oil in a sauce pan.
2. Add few mustard seeds
3. Add few Cumin seeds
4. Add fresh curry leaves, allow them to crackle
5. Now, add chopped onions, and salt (which helps the onions to cook faster)
6. When the onions are slightly cooked add pinch of Turmeric
7. Add ginger - garlic paste.
8. When the onions are lightly sauted, add broccoli(Do not cover it with a lid).
9. When the broccoli is  cooked, add 1/2 tbsp of coriander powder and chilli pwd according to your taste. Mix Well
10. you can be generous in adding cauliflower, potato, or green peas to this bell pepper which will enhance your dish even more.
11. After 10 mins of slow cooking, the broccoli looks great and your dish is ready.
12. garnish it with Coriander (cilantro).
13. Serve with Chapati, phulka, or Rice

Mulakkada Pulusu

Ingredients:

Drumsticks ( mulakkada ) - 1 ( cut into 2-3 inch pieces )
Onions - 2 big size (finely choped)
Green chillies - 2 ( sliced)
Curry leaves - 10 sheets
Coriander - for garnish
Tamarind - 1/2 small lemon
Jaggery - small piece (or to taste , optional)
Salt - to taste
Turmeric powder - 1/ 2 teaspoon
Red chilli powder - 1/ 2 teaspoon (or to taste)
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Jeera - 1 table spoon

 Method:

1 . Take a pan and add oil and once the oil is hot add mustard seeds, jeera and once they start spluttering add onions.
2 . Once the onions are fried then add drumsticks and green chillies.
3 . Now add tamarind, salt, turmeric , curry leaves and red chilli powder and cook on the stove for cook for 5-8 min.
4 . Turn off the heat and garnish with cilantro and serve .

 Tip : If you prefer spicy, you can eliminate jaggery . Also, you can fry the garlic ( 4-5 cloves ) in the oil  .

Bottle gourd with sesame seeds curry

Ingredients:

Coriander Powder - 1/2 tsp
Water as needed
Coconut Powder - 1tbsp
Oil - 1tbsp
Ginger Garlic Paste - 1/2tsp
Curry Leaves 1Springs
Turmeric pinch
Green Chilies 4
Onion -1
Urad Dal - 1tsp
Sesame Seeds 1tbsp
Bottle Gourd - 1Cup

Method:

1. Take a pan heat it add sesame seed dry roast till golden brown color optional coconut powder grind into a coarse powder.Take a pan heat oil, add urad dal, onions chopped,salt saute it then add  green chilies, turmeric, ginger garlic paste, curry leaves saute it then add small pieces of bottle gourd and mix well add some water and close it with a lid.
2. Cook the bottle gourd till it is 80% done then add the sesame seeds powder, coriander powder saute it again and cook for another 3 -4 min.  

Moong sprouts Curry

Ingredients:

Sprouted lentils - 1 cup

Onions - 2 ( medium size)(finely chopped)
Salt - add to taste (1 tsp)

Tomatoes - 2

Ginger - 1 inch long piece

Green chilli - 2
Mustard seeds - 1/4 tsp

Jeera(cumin seeds) - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander(dhaniya) powder - 1 tsp

Red chilli powder - less than 1/4 tsp

Garam masala - less than 1/4 tsp

Green coriander - 1 tbsp.

Method:

1. Take a pan and add oil and once its heated add mustard seeds and jeera and once they start spluttering add onions and ginger.
2. Once the onions are cooked add salt, turmeric, green chilli, corriander powder and red chilli powder and mix well.
3. Now add sprouts and let them cook for 5 mins.
4. Now add tomatoes and now cook till tomatoes are well cooked .
5. Once the tomatoes are cookes well add the garam masla powder and mix well
6. The Moong sprouts curry is ready ti serve it with rice or chapathi

Sorakaya Senagapappu Kura

I was browsing some food blogs to make a curry with sorakaya. found this recipe in Recipe den     Thank you for the nice recipe

Dal Makani

                              

Ingredients:

250 grams Black grams
60 grams butter
1 tbsp coriander pdr
1 cup cream
1 tsp cumin
1 tsp garam masala whole or pdr
2 tbsp Ginger garlic paste
50 grams Kidney beans
1 tbsp oil
10 grams Red chilli powder
1 to taste Salt
5 number tomatoes pureed
1 piece turmeric optional

Method:

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency.
2. Heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
4. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered.
5. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
6. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
7. Add the remaining butter and cream and cook for 10 minutes.

Mashed Potato Curry

Ingredients:

Potato (medium-sized) – 4
Onion (medium-sized) – 1
Grated Ginger – 1 tsp
Green Chillies – 3 or 4
Udad Dal – 1 tsp
Chana Dal – 1 tsp
Mustard Seeds – 1 tsp
Oil – 1 tbsp
Curry Leaves – 6 to 8
Lemon Juice – 1 tbsp
Salt to Taste
turmeric - pinch

Method:

1. Boil, peel, and mash the potatoes.
2. Chop the onion to fine pieces.
3. In a kadai, heat the oil.
4. Add the mustard seeds and wait till they splutter.
5. Add udad dal and chana dal and fry till golden brown.
6. Add the chopped onions.and fry till the onion pieces turn transparent and add turmeric, slit green chillies, curry leaves, and grated ginger and fry for a minute.
7. Add the mashed potato and salt and mix well. and cook for about 5 minutes.
8. Turn off the heat and add the lemon juice and mix well.

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.

Vankaya Senagapappu Curry

Ingredients :

Brinjals – 250gms
Chanadal /Chickpea  -150 gms
Onion – 1
Ginger garlic paste – 1 tsp
Curry leaves – 2 sprigs
Turmeric powder – 1/4 tsp
Red chilly powder – 1 tsp
Salt – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 3 tbsp

Method: 

1) Wash and cut brinjals into cubes and keep in salted water. Soak chanadal in water for atleast half an hour.
2)  Heat oil in a pan and add chopped onions.
3)  Saute them till soft and add turmeric, curry leaves, ginger garlic paste,chana dal and red chillie powder and saute for two minutes more.
4)  Now add  brinjal pieces and salt . Mix well and cover with lid. Cook till water evaporates. Now add a cup of water and cook on medium heat.
5)  After the brinjal pieces and dal are cooked , add garam masala powder and serve.  This is a good side dish for rice and rotis too hot and spicy…

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.

Capsicum Tomato Curry

Capsicum, Capsicum is one of my favorite vegetable, I got an idea to cook capsicum with the tomato and when i searched about the recipe in google i got an interesting recipe that i found from sailusfood we enjoyed it soo much that we decided to make capsicum tomato curry instead of plain capsicum curry. I followed the above recipe step-by-step from the source. Thank You Sailu for the tasty recipe.

Aloo Broccoli curry

Ingredients:

2 medium Potatoes,boiled
1 small Broccoli,cut into florets
1 medium Onion,finely chopped
2 tsp  Ginger-Garlic paste
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala
1/2 tsp Amchur powder
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
Salt to taste
1.5 tbsp Oil

Method:

1. Peel the boiled potatoes and cut into big cubes.
2. Par boil the broccoli florets in hot water for 3-4 mins until they are half cooked.
3. Heat oil in a kadai/pan and crackle cumin seeds and add chopped onions and fry well until they turn slight pink in color.
4. Add ginger-garlic paste and fry until the raw smell disappears.
5. Now add cubed potatoes and par boiled broccoli florets and fry well for 7-8 mins until the potato cubes turn golden in color and also becomes slightly crisp.Prick a fork into broccoli florets to check whether they are done or not,if they are not done cover it cook for another 2-3 mins.
6. Add all the masalas like red chili powder, coriander powder, cumin powder, garam masala(or kitchen king masala), turmeric powder, amchur powder and salt and mix well and cover it and cook for 2-3 mins.
7. Serve it hot with Rice / Rotis / Chapatis or Pulaos.

Thotakura Pallu Posina Kura

Thotakura (Telugu name of the Amarnath Leaves) is one of my husbands favorite vegetable and is also widely available in Singapore. I brought the 2 bunches of these cute and fresh leafs home and cooked it with milk.It came out well..so just sharing the recipe with you.

Ingredients:

2 big bunches fresh amaranth leaves (picked, discard thick stalks, use tender stalks)
2 medium onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5-6 garlic flakes, crushed
2-3 sprig curry leaves
4 green chilies, slit length wise
big pinch turmeric pwd
salt to taste
1/2 tbsp olive oil
2 cups milk

Method:

1. Discard thick stalks and use tender stalks the amaranth leaves and tender stalks and wash them 2-3 times.
2. Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis,curry leaves and green chillis and saute for half a minute.
3. Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.
4. Add the Amaranth leaves and sauté it for 5 mins.
5. Add the milk and cook till the milk is evaporated. Serve hot with rice.

ChitiVadiyala Kura

Ingedients:

1) 1 cup of vadiyalu (urad dal)- Fry in hot oil till golden brown and set aside
2) 3-4 tbsps of cooking oil
3) 1 tsp cumin seeds
4) 1 tsp mustard seeds
5) 8-10 curry leaves
6) 3 medium onions finely chopped - about 2 cups ( increase if you need more gravy)
7) Salt to taste
8) 1 tsp turmeric powder
9) 5 chillies
10) freshly chopped coriander leaves for garnish

Method:

1) In a vessel, heat oil. On low flame fry cumin seeds and mustard seeds till they splutter.
2) Add in the curry leaves, onions, chilies, salt and turmeric powder. Fry till the onions turn soft and light golden brown in color on medium flame and fry for 3 min.
3) Add the fried vadiyalu.
4) Reduce the flame and cook for about 6-7 mts
5) Add chopped coriander leaves.
6) Serve hot with steamed rice and Rasam of your choice.