Ridge Gourd Curry

Beerakaya Kura

Ingredients :

Ridge Gourd 1/4 kg (Beerakaya)

Green Chilly 5

Onion 1 small

Curry Leaves 4

Urad Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Milk 2 tbsps

Oil 1/2 tbsp

Salt to Taste

Coriander leaves few sprigs

Preparation :

Peel the skin of ridge gourd and cut in to small pieces.

Chop onion, remove the edges of green chilly and chop.

Heat oil in a vessel, add urad dal, after few seconds add cumin seeds, mustard seeds.

After spluttering add curry leaves, onion, ginger garlic paste and turmeric powder.

After 2 mins add ridge gourd pieces and salt, mix it well (do not add water).

Put lid on it.

After few mins, you can see soup in it, remove the lid and cook till the soup drains,

Now add milk and coriander leaves and cook for more 5 mins.

Ridge gourd is done.

Serve it chapati, rice ......etc

It takes approx 15-20 mins to prepare.

It makes 2-3 servings.

Tomato Rice

Tomato Rice

Ingredients :

Basmati Rice 2 cups (Long-Grain Rice)

Tomatoes 2 big

Onion 1 small

Green Peas few

Garlic pods 5

Fenugreek Leaves few sprigs

Coriander Leaves few sprigs

Cloves 2

Cardamom 1

Cinnamon small piece

Curry Leaves 6

Green chilly 3

Red chilly Powder 1/4 tsp

Cashew Nuts few (Kaaju)

Oil 1 tbsp

Salt to Taste

Preparation :

Wash and chop onion finely, slit green chilly, separate fenugreek leaves

from stems.

Wash basmati rice, add 3 1/2 cups water with little salt and soak for

15-20 Min's then cook. You must take care, not to stir vigorously while

cooking as that may break long-grain. Open it and make it fluffy.

Cut tomatoes and remove seeds from it, then grind it with garlic pods

and salt.

Heat oil in a non-stick pan, fry cashew nuts and keep it aside.

Now add cardamom, cinnamon, cloves then add green peas and fry

for a min.

Add onion, fenugreek leaves, slit green chilly and fry for a min or 2.

Then add tomato paste, red chilly powder to it and fry till it leaves oil.

Add cooked rice to it and mix softly so that rice will not break.

Garnish it with coriander leaves and cashew nuts.

Serve it with curd chutney.

It makes 3-4 servings .

It takes approx 30- 40 Min's to prepare.

Suggestions :

Always choose ripen tomato.

Coconut Bakshalu

Kobbera Bakshalu

Ingredients :

Fresh Coconut 2 cups (grated)

Jaggery 1 cup

All purpose Flour 1 cup (Maida)

Wheat Flour 1/2 cup

Salt 1 pinch

Turmeric Powder 1 pinch

Ghee to Fry

Preparation :

Grate 2 cups fresh coconut and 1 cup jaggery.

Mix coconut and jaggery in a vessel and put on the flame for 5 Min's,

then mix it well and make big lemon size balls, and keep it a side.

Mix all purpose flour and wheat flour by adding water, it should be

slightly sticky, keep it aside for 15 Min's.

Now take page size aluminium foil , spread and apply ghee on it

and hand ,take small lemon size dough.

Press it with hand (a little) on foil,and keep poornam ball on it and

cover poornam ball with dough by bringing edges together on its top.

You can see a ball poornam covered with dough, Then press

it with hand firmly ,and make circular shape Baksham (like puri).

Now keep Iron griddle on medium-low flame, spread 1/4 tsp

ghee. Separate Baksham from foil slowly onto iron griddle and

fry it both sides by applying sufficient ghee till it get light

golden brown colour like chapati.

Coconut Bakshalu are ready.

Mixed Beans Dosa

Beans Dosa

Ingredients :

Moong Dal 1 cup

Rice 1/2 cup

Mixed Beans 1 cup

(Beans, Double Beans, Soya Beans...etc)

Green Chilly 3

Ginger small piece

Cumin Seeds few

Salt to Taste

Oil 1 tsp

Preparation :

Soak moong dal, rice and mixed beans 5-6 hours.

Grind moong dal, rice, mixed beans, cumin seeds, green chilly, ginger in to fine

paste by adding enough water to get dosa batter consistency.

Heat dosa pan, sprinkle few drops of oil and spread one tbsp batter on it with

the help of tbsp, wait till it turns to golden brown colour and turn it to other

side.

Now its done.

Serve it with tomato chutney, ginger chutney...etc

It takes 20-30 Min's to prepare.

Bitter Gourd Curry

Kakarkaya Kura, Karela curry

Ingredients :

Bitter Gourd 1/4 kg

Onion 2 big

Red Chilly Powder 1/2 tsp

Sugar 1 tsp

Curry Leaves 6

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Ginger Garlic Paste

Turmeric Powder 1/2 tsp

Salt to taste

Oil 1& 1/2 tbsp

Preparation :

Wash and cut bitter gourd in to round shape pieces as shown in the picture.

Wash and chop onions.

Now add little turmeric powder and salt to the pieces and crush them hardly

to squeeze out juice from it.

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

add chopped onion, curry leaves, ginger garlic paste and turmeric powder.

Saute onion until they become transparent, stir continuously then add bitter

gourd to it.

Mix it well and add salt, cook it on low flame and stir it very regularly to

avoid burning. Put lid on it.

After cooking it for 20 Min's , add red chilly powder and sugar to it, and

cook until its done.

It takes more than 30 Min's to cook.

Then serve it with chapati, rice .... etc

Suggestions :

Instead of sugar, jaggery can be used.

Always cook on low flame.

Sakinalu

Sakinalu

Sakinalu is a traditional snack which is specially prepared on Sankranti

festival in Telangana Region.

Ingredients :

Rice 4 cups

Sesame Seeds 1/2 cup (Nuvvulu)

Ajwain 1/4 cup (Vaamu)

Salt to taste

Oil for deep fry

Preparation :

Soak rice for 4-5 hours, then drain water using a mesh, leave for

4 hours and let it dry.

Grind rice in to fine powder like flour.

Now add sesame seeds, ajwain and salt to the rice flour and make tight

dough by adding enough water.

Now spread white cotton cloth and take big lemon size dough in the hand

and try to put circle shape, thin lines by twisting with two fingers as sakinalu

shown in the above figure.

Repeat it for whole dough.

Heat oil in a kadai for deep fry.

Now take flat plate , slowly shift sakinalu from cloth with the help of flat plate

and put in the oil and take out when they are dark cream-white colour (not light brown).

Now sakinalu are ready.

These snacks can be preserved in air tighten container till one month.

serve this as snack with any chutney you like.

It's a time taking snack item, it may take 1-2 hours to prepare.

Note:

Instead of ajwain, cumin seeds can be added.

Suggestions :

Putting circle shape sakinalu with hand is difficult, but don't worry, try again

and again, you can do it.

If you can't do, just do with murukulu press so that you may not waste dough.

Ivy Gourd with Green Chilly

Tindora with Green Chilly, Dondakaya Pacchi Mirchi

Ingredients :

Ivy Gourd 1/4 kg ( Tindora )

Onion 1 medium size

Green chilly 5

Curry Leaves 4

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Urad Dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Salt to taste

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Wash ivy gourd and cut length wise in to four sections.

Wash and chop onion and green chilly finely.

Heat oil in a pressure pan, add urad dal, after changing its colour, add

cumin seeds, mustard seeds, after spluttering add green chilly and curry leaves,

fry for a min, then add chopped onion and saute until it tenders.

Add ginger garlic paste and turmeric powder.

Then add chopped ivy gourd with salt, mix it perfectly(do not add water).

Now put its lid and cook on medium-low flame and wait until one whistle,

then turn off the flame.

Open it after 10 Min's, if you find soup, again keep on flame for few Min's till

it dries, then add coriander leaves and mix it well.

Now its done, serve it with chapati, rice...... etc.

It makes around 3-4 servings.

It takes approx 20-25 Min's to prepare.

Okra With Peanut Powder

Bendakaya Palli Podi Tho, Lady's Finger With Peanut Powder

Ingredients :

Okra 1/4 kg

Peanut Powder 1/2 tbsp

Red Chilly Powder 1/2 tsp

Coriander Powder 1/4 tsp

Salt to Taste

Oil for deep fry

Preparation :

Wash and wipe okra.

Remove both ends, slit each okra into two sections length wise towards

base end.

Heat oil in a kadai, put slit okra in it.

Spread them as single layer and stir it continuously to avoid burning.

It takes 10 Min's to fry.

Continue it for all the pieces and take them on to pan.

Now sprinkle peanut powder, red chilly powder, coriander powder and salt

on fried okra, keep it on flame for 5 Min's and mix well.

Serve it as combination of Dal rice, sambar ...etc.

It takes 25-30 Min's to prepare.

Vadappalu Sorakaya Tho

Karam Appalu Sorakaya Tho, Rice Flour Crackers with Bottle Gourd

This is a traditional dish of Telugu people, but with bottle gourd is

something new and tasty.

Ingredients :

Rice Flour 4 cups

Bottle Gourd 1 cup (grated finely)

Peanuts 1/2 cup

Sesame Seeds 1 tbsp (white)

Onion 1 small

Green Chilly 8

Curry Leaves 10

Cumin Seeds 1 tsp

Garlic Pods 10

Turmeric Powder 1/4 tsp

Salt to taste

Oil for deep fry

Preparation :

Peel the skin of bottle gourd and finely grate it, remove the ends of green

chilly and wash. Peel, wash and cut onion in to pieces, peel the skin of peanuts

and crush them slightly.

Blend green chilly, garlic pods, onion in to fine paste.

Now take rice flour in a wide vessel, add grated bottle gourd, green chilly paste,

crushed peanuts, sesame seeds, cumin seeds, curry leaves, turmeric powder

and salt according to taste, mix it perfectly (do not add water now).

Boil 1 cup water in a bowl, add this water to rice flour mixture and once

again mix it nicely.

Then add normal water very slowly, so that you will know the consistency,

mix it till you get tight dough (should not stick to hands). cover and keep

it a side for 15 Min's, then make small lemon size balls by applying oil to hands,

cover and keep them a side.

Now heat oil in a kadai for deep fry.

Spread page size silver foil on kitchen platform, apply oil on it and hands,

take one ball and press with hands like puri(very thin) and then fry in oil

until it becomes golden brown, take it out, and continue it for whole dough.

Or you can press it with puri presser, I have done it with puri presser only.

These can be preserved in air tighten container till one month.

Serve it with any chutneys.

Makes around 8-10 servings.

It takes more than 1 hour to prepare.

Suggestions :

Add more green chilly to get it spicy.

Instead of peanuts, chana dal can be used.

Mint leaves, onion leaves can be added.

Wheat Flour Bajji

Goduma Pindi Bajji, Aata Bajji

Ingredients :

Wheat Flour 2 cups

Rice Flour 1 tbsp

Onion 2 big size

Green Chilly 4

Mint Leaves few sprigs

Coriander leaves few sprigs

Turmeric Powder 1 pinch

Salt to taste

Oil for Deep fry

Preparation :

Wash onion and chop them vertically, chop green chilly finely.

Separate mint, coriander leaves from stems and wash them.

Mix wheat flour, rice flour, chopped onion, green chilly, turmeric powder,

mint and coriander leaves with salt by adding as little water as possible to

get bajji consistency (neither tight nor loose), keep a side for 15 Min's.

Mix it perfectly.

Heat oil in kadai , first wet your hands then take handful dough and drop

small ball size dough in the oil with the help of two fingers and fry them till

they get golden brown colour. Repeat it for all the dough.

Now serve hot with coconut chutney,tomato sauce ...etc

Makes around 4 cups bajji.

Takes approx 15-20 Min's to prepare.

Methi Aloo Paratha

Paratha with Fenugreek and Potato

Ingredients :

Potatoes 5 (Aloo)

Methi Leaves 1 cup (Fenugreek)

Green Chilly 3

Cumin Seeds 1/4 tsp

Salt to Taste

Oil 1/4 tbsp

Wheat Flour 2 cups

All Purpose Flour 1/2 cup (Maida)

Salt less than 1/4 tsp

Oil or Ghee 1/4 tbsp (to roast parathas)

Preparation :

Boil potatoes, peel off the skin and mash them. Separate methi leaves from

the stems,cut and wash.

Remove the edges of green chilly, wash and chop finely.

Mix and knead a semi-soft dough of wheat flour and all purpose flour with

sufficient water and salt to taste.

Heat oil in a pan, add chopped green chilly and methi leaves, fry for 5 Min's

then add mashed potato, cumin seeds, salt and cook it for more 5 Min's.

Let it cool and make big lemon sized balls with potato mixture.

Similarly divide same proportions with dough.

Now roll out dough in to small chapati and place the potato mixture ball in

the centre and bring the edges of chapati on to the top of potato mixture and

make round ball.

Now dust with flour, press and roll out like chapati.

Heat iron griddle, put paratha on it and roast both sides till they turn golden

colour by greasing with oil or ghee .

Serve hot with curds, slices of onion, mango pickle ...etc

Makes around 8 parathas.

Takes more than 30 Min's to prepare.

Suggestions :

You can add lemon juice in potato mixture depending on your taste.

Egg Plant Fry

Brinjal Fry, Vankaya Fry

Ingredients :

Egg Plant 8 (medium size)

Green chilly 2

Curry Leaves 5

Red chilly Powder 1/4 tsp

Urad Dal 1/2tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Turmeric powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Take 3 cups water in a vessel and add 1/2 tsp salt, wash and cut egg plant in to

4 pieces and put them in salt water.

Heat oil in a non-stick pan, add urad dal, after turning to golden colour add cumin seeds,

mustard seeds, after spluttering add curry leaves and green chilly,wait for few seconds add

ginger garlic paste and turmeric powder.

Then add egg plant pieces, after 5 Min's add red chilly powder and

salt (do not add water),mix it well and cook on low flame for 15-20 Min's ,

stir it regularly (do not put lid).

Now its done, take it to a bowl and garnish it with coriander leaves and

serve it with chapati...etc

It takes roughly 20- 25 Min's to prepare.

Makes around 2-3 servings.

Spicy Cabbage Chutney

Ingredients :

Cabbage 2 cups (chopped)

Green Chilly 8

Curry Leaves 5

Garlic Pods 6

Fenugreek powder 1 pinch (Methi Powder)

Fresh Coconut 1 tbsp (grated)

Lemon Juice 2 tsp

Salt to Taste

Oil 1 tsp

Ingredients for Seasoning :

Oil 2 tsp

Broken Red Chilly 2

Urad dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Curry leaves 4

Turmeric Powder 1 pinch

Preparation :

Wash and chop cabbage, remove edges of green chilly and wash.

Heat 1 tsp oil in a vessel, add green chilly, garlic pods and curry leaves and fry

it for 5 Min's, take out from the vessel and let it cool for few Min's.

Now fry cabbage in the same vessel in remaining oil, let it done for 10-15 Min's by

covering it with lid on low flame, after cooking turn off the flame and let it cool for

few Min's.

Now blend coconut, fenugreek powder, salt and fried green chilly, curry leaves,

garlic pods in to fine paste, then add cooked cabbage and lemon juice, blend

coarsely and take it to a bowl.

Seasoning :

Heat oil in a small wok, add broken red chilly after frying add urad dal, cumin seeds,

mustard seeds after spluttering and curry leaves,turmeric powder and turn off the flame,

after few seconds add on to the cabbage chutney.

Now cabbage chutney is done, serve it with rice, chapati, roti...etc

Makes 1&1/2 cups chutney.

It takes 20 - 25 Min's to prepare.

Suggestions :

You can add more lemon juice, according to your taste.

Instead of lemon juice, you can use any sour content like tamarind, aamchoor powder ...etc.

Vegetable Pesarattu

Moong Dal Dosa

Ingredients :

Moong Dal or Whole Green Gram 2 cups

Rice 1 tbsp

Ginger small piece

Green chilly 4

Cumin Seeds 1/2 tsp

Carrots 2

Green Beans few

Capsicum 1

Salt to taste

Preparation :

Soak moong dal in water overnight or 4-5 hours.

Chop(or grate) the vegetables very finely.

Grind moong dal, rice, ginger, cumin seeds, green chilly into fine paste

of dosa batter consistency, add salt and mix it thoroughly.

Now mix the chopped vegetables in the batter thoroughly.

Heat dosa pan and spread table spoon batter on it with the help of spoon,

some times you may not spread it with spoon, add little water to batter,

pour it on pan, hold the pan handle and try to spread by moving it around.

sprinkle oil on it and wait till it gets golden brown colour, turn it to other side

to fry it for few secs.

Serve it with peanut chutney, ginger chutney, aloo fry... etc

Makes around 8-10 pesarattulu.