Mango Lassi

Ingredients:

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango (peeled and stone removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Method:

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

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.

Cabbage Pesarapappu Curry

Ingredients:

4 cups chopped cabbage
1/2 cup yellow moong dal/pesarapappu
1 onion, very finely chopped
small piece ginger, finely chopped
2 green chillis, slit lengthwise
1/4 tsp turmeric pwd
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds/ria/aavalu
1/4 tsp cumin seeds/jeera/jeelakara
3/4 tsp urad dal/minapappu
2 dry red chillis, tear, de-seed
2 cloves garlic, crushed
few fresh curry leaves

METHOD:


1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red. Add the garlic, red chillis and curry leaves and saute for a few seconds.
2 Add the chopped onions, chopped ginger, green chillis and turmeric pwd and saute till the onions turn transparent.
3 Add the cooked moong dal and let it fry for 2 mnts
4 Add cabbage and combine.
5 Add salt to taste and stir fry till its cooked well and the flavors blend and the cabbage retains a bit of crunch.

Majiga Charu

Majjiga charu is on of my favorites from the child hood, its very simple and easy to make. no need to cook only you have to give talimpu (tadka,seasoning ). And here iam with my favorite recipe....




Ingredients:

Butter milk (sour) – 2 cups
Onion --- 1 medium chopped very finely
Green chilies --- 2 chopped very finely
Salt to taste
Turmeric powder – 1/2 tea sp
Red chili powder – 1/4 tea sp
Chopped coriander leaves --- 1 tab sp
Oil --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Urad dal – 1 tea sp
Cumin seeds --- 1/2 tea sp
Dry red chili – 1 broken
Curry leaves – 5-6 leaves


METHOD:---
1) Add chopped onion and green chilies and turmeric powder, red chili powder, chopped coriander leaves, salt to taste to butter milk.
2) Now heat oil in a pan add mustard seeds and let them popup then add urad dal, broken dry red chili, cumin seeds and curry leaves and fry for a while and then add this to butter milk mixture and mix well.
3) Serve with rice and any side dish like potato fry or okra (bendakaya) fry or ivy gourd(dondakaya) fry
Enjoy your food..

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.

Simple Mixed Vegetable Curry

Ingredients:

Carrots, potatoes, french beans (cut into tiny cubes) 2
Canned corn 1/2 can
Peas 1/2 pack (frozen)
Onions(finely cut) 1 cup
Turmeric Powder 1 tsp.
Mustard seeds as required
Cumin powder as required
Vegetable oil 4 tbsp.
Salt to taste
Coriander leaves chopped
Coconut(grated)
Jeera as required

Method:

1. Heat oil in a pan.
2. Fry mustard, jeera, and all the spices.
3. Once mustard splatters, fry the onions till light brown.
4. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
5. Add the vegetables and cook on low flame for 7 - 8 minutes.
6. Add the grated coconut for the nice flavur.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.