Munagakaaya Tomato Curry

INGREDIENTS:

2 drumsticks, remove skin, cut into 2″ pieces
1 large onion, finely chopped
2 tomatoes, finely chopped, heirloom work best!
10-12 fresh curry leaves
3-4 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil

PREPARATION METHOD:

1 Heat oil in a vessel. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd and salt. Combine well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat, add the roasted drumsticks and cook covered for another 5 mts.
4 Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis or rice.

Bangaladumpa Beans Vepudu

Ingredients:
1/4 kg french beans, stringed and chopped
2 potatoes, peeled and cubed
1 onion finely chopped
pinch of turmeric pwd
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch roasted methi pwd (optional)
salt to taste
1/2 tbsp oil
For seasoning/poppu/tadka:
3-4 garlic cloves, crushed
10-12 curry leaves
1 Heat oil in a cooking vessel, add garlic and fresh curry leaves and saute for a mt. Add chopped onions. Saute on medium heat for 5-6 mts or till the onions turn transparent.
2 Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine. Add the cubed potatoes and salt. Combine, place lid and simmer for 15-18 mts or till the potatoes are almost cooked.
3 Add the French beans and combine. Sprinkle a few tbsps of water and place lid. Simmer for about 8-10 mts or till the beans and potatoes are tender.
4 Adjust salt and stir fry without lid on high flame for 2 mts and combine well. Turn off heat and serve with rice or rotis.

Peas Pulao

INGREDIENTS:

rice - 2 cups

peas - 1 cup

onion(finely slit) - 1 small

Chilies  - 4

corriander powder  - 1/2 tsp

garam masala - 1/2tsp

salt as required

METHOD:

-Heat oil in a pressure cooker add the jeera and onion and fry for 3-4 min.

-Now add salt ,garam masala, corriander powder and peas and fry for abt 5min

-Add the washed and drained rice and fry for 2 min.

-Add the required water and let it cook for 1 whisle and serve.

Coconut Chutney (Dry)

INGREDIENTS

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

METHOD:-

- Grind the coconut, green chillies, coriander leaves without using water
- Heat the oil in a pan on medium level and Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.

- This tastes good when served with hot rice

Onion and tomato raita

Ingredients:

Yogurt : 250 ml
Red Onion : 1
Green Chilli : 1
Coriander Leaves : 2 tbsp
tomato : 1
Salt : To Taste

Method:

1. Slice the onions finely. Chop the green chilli and coriander leaves.
2. Take a serving dish. Add the yogurt, salt,  Beat the curd well. Now add the onion, green chilli and coriander leaves. Mix it well.
3. Serve it with biryani or flavoured rice

Semiya Upma

Ingredients:

2 Cups Bambino
3 cups Water
1/2 Onion
Mince a small piece of ginger
Some chopped coriander leaves

For Poppu/Tadka:
5 tsp oil
4 Red Chillies
3 green chillis Slit in the center
6 Curry Leaves
1tps mustard seed
1/2 tps cumin seeds
1/2 tps urad dal
Salt to taste

Method:

1. Heat a pan and add 3tsp oil. Add the bambino and fry it till it is golden brown. keep it aside.
2. Chop onions & ginger, slit green chilies, coriander leaves and keep it aside alog with the tadka/poppu ingredients. In a vessel boil some water along with salt and keep it aside.
3. In a pan, Put some oil and add the poppu ingredients. Let it sputter and now add onion, curry leaves, ginger, gree chilies. Fry till golden brown.
4. Add the fried Samiya to the pan and mix it well and then add the bolied salt water to it. Cover it with lid and Let it cook for 5 mins.
5. Garnish with lemon piece. Its ready to serve with some pickle/chutney.

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.