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

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.

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.