Sour Ivy Gourd (Dondakaya)

Katta Tindora

Ingredients :

Ivy Gourd 1/4 kg

Aamchoor Powder 1 - 2 tsp

Bengal Gram Dal 1 tsp

Turmeric Powder 1/4 tsp

Red Chilly Powder 1 tsp

Coriander Powder 1/2 tsp

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Wash and cut ivy gourd into four sections length wise, keeping one end intact.

Heat oil in a non-stick pan, add ivy gourd , salt, turmeric powder, bengal gram dal

and mix it well, put lid on it, stir it regularly (do not add water) and cook on

medium-low flame for 20- 25 mins .

See whether it is cooked or not, if not, cook it for more 5 mins.

Now sprinkle red chilly powder, coriander powder, aamchoor powder, mix

it well and keep it on low flame for a min or two.

Turn off the flame and garnish with coriander leaves.

Serve it with rice, chapathi...etc.

It takes 25-30 mins to prepare.

Tomato Egg With Fenugreek

Tomato Egg with Methi Leaves

Ingredients :

Tomatoes 1/4 kg

Eggs 4

Fenugreek Leaves 1/2 - 1 cup leaves

Onion 1 small (chopped)

Coriander powder 1/2 tsp

Red Chilly powder 1/2 tsp

Cumin Seeds few

Mustard Seeds few

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Salt

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Wash and chop tomatoes finely.

Wash and cut fenugreek leaves.

Heat oil in a non stick pan, add few seeds of mustard and cumin,

after spluttering add onion, curry leaves, ginger garlic paste and

turmeric powder.

Add fenugreek leaves and fry for 3 - 4 Min's, beat eggs in it

and cover with lid (do not mix), cook on low flame for 5 or more Min's

till it is done.

Mix it and split egg into big pieces.

Now add chopped tomatoes, red chilly powder, salt, coriander powder,

mix it well and cook on medium- low flame for 15 Min's till gravy disappears

and it is done.

Now garnish with coriander leaves.

Serve it with rice, chapati... etc.

It takes 20- 25 Min's to cook.

Makes around 4 -5 servings.

Egg Plant With Onion

Vanakaya vullipaya kura, Brinjal with Onion

Ingredients :

Egg Plant 1/4 kg

Onion 1 big (finely chopped)

Red Chilly Powder 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Ginger Garlic Paste

Turmeric Powder 1/4 tsp

Coriander Leaves few sprigs

Salt as per Taste

Oil 1 tbsp

Preparation :

Take water in a bowl and add salt to it, wash and cut egg plant into four pieces,

put them in salt water.

Heat oil in a non-stick pan, add mustard seeds, cumin seeds after spluttering

add curry leaves, onion , turmeric powder, saute for a couple of Min's.

Add egg plant pieces, fry for few Min's, add red chilly powder and salt , mix it

well and cover with lid for 5 Min's, cook on medium low flame, till it softens.

Now remove the lid and fry it for 15 Min's or more if necessary. stir it regularly.

Turn off the flame.

Garnish it with coriander sprigs.

Serve it with chapati, rice... etc.

It takes approx 20 Min's to prepare.

makes around 3 - 4 servings.

Tomato Rasam

Tomato Chaaru

Ingredients :

Tomato 1/4 kg

Tamarind few strips

Onion small (chopped)

Green Chilly 3 (slit)

Curry Leaves 6

Coriander Powder 1/4 tsp

Fenugreek & cumin seeds powder pinch

Coriander leaves few sprigs

Mustard seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Cumin Seeds 1/4 tsp

Garlic Pods 3 (crushed)

Salt as per taste

Oil 1/2 tbsp

Preparation :

Wash tomato, make into two half's, boil them with 2 cups of wate with tamarind till

it becomes soft, let it cool and squeeze whole juice with your hand by adding water( if needed)

and keep it a side (adjust water according to your taste).

Heat oil in vessel, add mustard seeds, cumin seeds after spluttering add curry leaves

slit green chilly, chopped onion and fry for a couple of Min's, now add crushed garlic pods,

turmeric powder, mix it well and after few seconds add squeezed tomato juice.

Now add coriander powder, fenugreek & cumin seeds powder, salt adjust all the ingredients

to your taste.

Let it boil for 10- 12 Min's, remove from flame and garnish with coriander leaves.

Serve it with rice.

It takes approx 15-20 Min's to prepare.

Note : Choose ripen tomato.

Suggestions :

If you add more water unknowingly and if it is taste less, make it boil for few more Min's to

evaporate water .

If it is sour, add one tsp jaggery and make it boil.

Murmurala Laddu

Crispy Puffed Rice-Jaggery Sweet, Borugula Laddu

Ingredients :

Muramuralu 1/4 kg

Jaggery 1/4 kg

Peanuts 2 tbsp

Sesame Seeds 1 tbsp

Cardamom 1 pod (seeds powdered)

Preparation :

Fry peanuts, peel its skin.

Wash sesame seeds, put them in a filter (tea filter) to squeeze water,

fry them till it pops up, keep them a side, grate jaggery.

Now take a cup of cold water in a bowl and keep it by the side of the stove.

Take jaggery in a deep and wide vessel add 1/2 cup water,

mix it and keep it on medium-low flame, stir it continuously .

Now you can see jaggery dissolving add cardamom powder, stir it until foaming,

it takes 10-15 mins.

When it starts foaming add one drop of jaggery syrup to cold water,

touch and see whether it forms like a ball or not, if it is dissolving in water

Keep it on flame for few more Min's,if you can roll it like a ball with fingers

then jaggery syrup is ready, turn off the flame.

Now do not waste time, immediately add murmura to jaggery syrup and

mix it well with in couple of mins.

Now add peanuts, sesame seeds, mix it thoroughly.

Take cold water and dip your hands in it, now take the mixture to your

hand press and try to make round shape laddus and to the size you wish,

wet your hands for every laddu to avoid stickiness and heat.

Suggestions :

Sometimes you may find jaggery syrup is not done correctly after adding murmura

and could not make laddus properly, then you can keep the murmura on flame for

few more minutes(3 -4 mins) and stir continuously till you get the laddu

consistency.

If you add more water to prepare jaggery syrup (pakam),it takes more time

to done.

Fenugreek and Cumin Seeds Powder

Jeelakara Menthula Podi

Every time preparing masalas.... when ever you need, it is time taking

and some times we don't feel like preparing also, If we keep masala

powders ready, it's easy to cook, in no time we can prepare curries.

Note : Always store masala powders in refrigerator to remain fresh.

Fenugreek Seeds (menthulu) 1 tbsp

Cumin Seeds (jeelakara) 2 tbsp

Heat a wok and fry fenugreek seeds on low flame stir continuously

till it gets light brown colour, keep it a side, and fry cumin seeds in

the same wok by stirring continuously on low flame till it gets

light brown colour.

Now blend them into fine powder and store in jar.

You can use it in tamarind based recipes like fish pulusu,

chamagadda pulusu etc...

Coriander Powder

Dhaniyala Podi

Take 1 cup coriander seeds.

Heat a pan and fry coriander seeds on medium-low flame, stir

continuously till it gets light brown colour.

Let it cool and blend into fine powder.

Store it in a jar.

Sesame Powder and Peanut powder

Sesame Powder, Nuvvula Podi

Every time preparing masalas.... when ever you need it is time taking

and some times we don't feel like preparing also, If we keep masala

powders ready, it's easy to cook, in no time we can prepare curries.

Note : Always store masala powders in refrigerator to remain fresh.

Take 1 cup sesame seeds in a bowl, add some water, wash and

pour in a filter (tea filter), keep it aside for 5 Min's to squeeze

all the water.

Now heat a wok and fry sesame seeds on low flame stir continuously,

until it pops up .

Remove from the flame, let them cool for 10 Min's.

Now blend them into fine powder, and store it in a air tighten jar.

You can use it for masala curries and chutney's when ever necessary.

Peanut Powder, Palli Podi

Take 1 cup peanut seeds.

Heat a wok, and fry peanuts, stir continuously until it gets golden

brown colour on medium-low flame, turn off the flame and let it

cool for 10 Min's.

Now peel the skin and blend it into smooth powder,

and store it in a air tighten jar.

Now you can use it in any recipes like egg plant masala curry,

tomato chutney....etc and in any other recipes when ever necessary.

Dry Coconut Powder with Garam Masala

Kobbera podi garam masala tho

Dry Coconut cups 4

Cardamom (Elaichi) 8

Cloves (Lavangam) 15

Caraway seeds / Kala jeera 1 tsp (sahjeera)

Cut dry coconut into small pieces.

Now blend all the ingredients into powder and store it in a jar.

Use it in only Non-Veg curries.

Ivy Gourd With Sesame Powder

Nuvvula Podi tho Dondakaya , Tindora With Sesame Powder

Ingredients :

Ivy Gourd 1/4 kg

Sesame Powder 1 tbsp

Red Chilly Powder 1/2 tbsp

Coriander Powder 1/4 tsp

Coriander leaves few sprigs

Salt as per taste

Oil 1 tbsp

Preparation :

Wash ivy gourd and remove both ends, cut them length wise in to four

sections keeping one end intact.

Now heat oil in a non-stick wide pan, put ivy gourd in it, add salt and mix it well.

Cover it with lid, stir regularly fry them for 15-20 Min's till it get light brown colour.

Now sprinkle red chilly powder, coriander powder, sesame

powder and keep it on flame for a minute.

Take on to plate, garnish with coriander leaves.

Serve with rice, chapati.... etc

It takes 20 Min's to prepare.

Egg Plant Chutney

Vankaya Pacchadi, Brinjal Chutney

Ingredients :

Egg Plant 2 big

Sesame Powder 1/2 tbsp

Tamarind Paste 1 tbsp

Fenugreek & Cumin Seeds Powder 1 pinch

Green Chilly 6

Garlic Pods 5

Salt as per taste

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Dry Red chilly (broken) 2

Urad Dal 1/2 tsp

Green Chilly 2 (slit)

Curry Leaves 4

Turmeric Powder 1 pinch

Oil 2 tsp

Onion 1/2 tbsp (finely chopped)

Preparation :

Wash and cut egg plant in to pieces, wash green chilly.

Heat 2 tsp oil in a pan, add broken red chilly after few seconds add urad dal, cumin seeds,

mustard seeds after spluttering add slit green chilly, curry leaves, turmeric powder,

now seasoning is done and take it to a bowl.

Add green chilly, garlic pods to the left over oil and fry for 3 - 4 Min's, remove

and keep it a side.

Add egg plant to the left over oil (add 1/2 tsp oil if necessary) and cook on medium-low flame

for 5 - 10 Min's till it is done .

Now blend fried green chilly, garlic pods, egg plant, tamarind paste, sesame

powder, fenugreek & cumin seeds powder and salt to fine paste, and take it

to a bowl.

Add 1/2 tbsp finely chopped onion and above prepared seasoning to the chutney

and mix it well.

Serve it with chapati , rice.. etc.

It takes approx 15 - 20 Min's to prepare.

Makes 1 1/2 cups of chutney.

Suggestions :

Always select green brinjal.

Mushroom Curry

Ingredients :

Mushroom 1/4 kg

Onions 1 big size (chopped)

Tomato small (chopped)

Green chilly 2 (slit)

Red Chilly Powder 1/2 tsp

Dry Coconut Powder 1/2 tsp

Coriander Powder 1/4 tsp

Garam Masala 1 pinch

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Curry Leaves 4

Coriander Leaves few sprigs

Salt as per taste

Oil 1/2 tbsp

Preparation :

Wash and cut mushroom into 1 inch size pieces, chop onion and tomato.

Heat oil in a vessel, add mustard seeds, cumin seeds, after spluttering add curry leaves,

ginger garlic paste, green chilly and turmeric powder,then add onion, mix it well, put lid and

cook for 5 Min's.

Now add chopped mush room and chopped tomato to it, add red chilly powder, salt,

coriander powder, dry coconut powder, pinch garam masala and stir it perfectly

(do not add water) .

Put lid and cook for 10-15 Min's on medium-low flame , stir regularly.

Add coriander leaves and turn off the flame.

Mushroom Curry is ready to serve with chapati, rice etc.

It takes approx 15 - 20 Min's to cook.

Makes around 3 servings .