Raw Mango Curry

Pacchi Mamidimkaya Kura

Ingredients :

Raw Mango 1 (medium)
Onion 3 cups (chopped)
Red chilly powder 1/2 tsp
Coriander powder 1/4 tsp
Green chilly 3 (slit)
Urad dal  1 tsp
Dried red chilly 2
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Curry leaves 7
Garlic pods 4 (crushed)
Turmeric powder 1/4 tsp
Oil   1/2 - 1 tbsp
Salt as per Taste
Cilantro few sprigs

Preparation :

Peel mango and cut into 2 inch size cubical pieces.
chop onion and keep it aside.

Heat oil in a pan, add urad dal, dried red chilly, wait for few secs until changes its colour,
add cumin seeds,mustard seeds, let them splutter and add curry leaves, crushed garlic,
slit green chilly,chopped onion and turmeric powder, stir and let the onion half cooked.

Now add mango pieces, red chilly powder,coriander powder and salt, stir well and
close with lid, let it cook for 15-20  Min's, until mango tenders on low flame.

Switch off the flame and garnish with cilantro.

Serve it with hot rice, roti....etc
Makes 2-3 servings.
It takes 30-35 Min's to prepare.

Cucumber with Tomato

Dosakaya tomato curry

Ingredients :

Cucumber 1 (yellow dosakaya)
Tomato   1 cup (chopped)
Onion    1/4 cup  (chopped)
Green chilly 4 (chopped)
Curry leaves  5
Red chilly powder 1/4 tsp
Fenugreek & Cumin seeds powder 1 pinch
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Ginger Garlic paste 1/4 tsp
Turmeric powder 1/4 tsp
Oil  1/2 tbsp
Cilantro few sprigs for garnishing

Preparation :

Wash and cut cucumber, remove the seeds, cut 1 inch size cubical pieces, chop onion and tomato.

Heat oil in a vessel , add cumin seeds, mustard seeds and let them splutter.
Add chopped onion, chopped green chilly, ginger garlic paste and turmeric powder and
saute for a couple of mins.

Add cucumber and tomato, stir and add red chilli powder, fenugreek & cumin seeds powder
and salt, stir and cover with lid, cook for 15-20 mins until cucumber tenders on
low-med flame (add little water if needed).

Switch off the flame and garnish with cilantro.

Serve it with rice etc....
Makes 2-3 servings
It takes 30-35 mins to pepare.

Note : Instead of fenugreek & cumin seeds powder you can add few fenugreek leaves.
        

Mushroom Mutter Masala

Ingredients :

Mushroom  2 cups (chopped)
Green Peas  1/2 cup (Mutter)
Green chilly 3 (slit)
Onion    1/4 cup chopped
Curry leaves  8
Cilantro few sprigs
Oil   1 tbsp

Ingredients for Masala :

Pea nuts 2 tbsp (roasted)
Cashew nuts  6
Tomato 1 (cut into 4 pieces)
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander Powder 1/2 tsp
Fenugreek & cumin seeds powder 2 pinches
Garlic pods 6
clove 1
Cardamom 1
Cinnamon 1/4 inch (very little for good flavour)
Sugar 1 pinch
Salt as per taste

Preparation :

Cut mushroom into medium size pieces.

Heat 1 tsp oil in a vessel and fry chopped onion, curry leaves  for a couple of Min's.
Grind all masala ingredients with fried onion and curry leaves by adding 1/2 cup water
in to fine paste(neither too tight nor too watery)

Heat oil in the same vessel, add green peas and slit green chilly let it done for a min then
add masala paste to it and stir continuously till it leaves raw smell (2-3 Min's) on low-med flame.

Then stir in chopped mushroom, mix it well, cover it with lid and cook on low-med flame for
15-20 Min's, till it leaves oil. then switch off the flame and garnish with cilantro.

It make 2-3 servings.

It goes well with butter-non, chapati etc

It takes 45-50 Min's to prepare.

Note : 1/4 tsp tamarind pulp can be added depending on your taste.

Cucumber Pulusu

Dosakaya Pulusu

Ingredients :

Cucumber 1 big (yellow Dosakaya)
Tamarind  Pulp 1/2 cup
Sugar or jaggery  2 tsp (depends on taste)
Onion 1 small
Sesame seeds powder 1 tsp (optional)
Red chilly Powder  1 tsp
Coriander Powder  1/2 tsp
Fenugreek & Cumin seeds Powder 4 pinches
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Dry Red chilly  3 (broken)
Curry leaves few
Ginger Garlic paste 1/2 tsp
Turmeric Powder  1/4 tsp
Cilantro few sprigs
Oil 1 tbsp

Preparation :

Wash cucumber, cut and remove the seeds, cut in to 3 inch size pieces as shown in the pic.
Chop onion, add 1 cup (adjust) water to tamarind pulp.

Now heat oil in a vessel, add broken dry red chilly, let it change the colour (takes few sec),
add cumin seeds, mustard seeds, let them splutter .
Add curry leaves, chopped onion, ginger garlic paste and turmeric powder stir and saute
till onions are done.

Stir in cucumber pieces and put the lid on vessel, let it done for a couple of Min's,
then add tamarind water to it .

Add red chilly powder, coriander powder, sesame seeds powder, fenugreek & cumin seeds powder,
jaggery and salt as per taste.Stir and close it with the lid and cook for 15- 20 Min's till the cucumber pieces
are done on med flame.

Now taste it, adjust salt and jaggery as per your taste.
Garnish it with cilantro and serve it with rice and dal .

It makes more than 5 servings.

It takes 25-30 Min's to prepare.

Note : Sesame seeds powder is added to get flavour.
            Adjust tamarind pulp according to your taste.
            While cutting the cucumber, see whether it tastes bitter or sour or sweet, cook only
             sour or sweet ones.

Aaloo Mutter

Ingredients :

Potatoes  1/2 kg (Aaloo)
Peas  1/4 cup

Tomato 1 cup (chopped)
Onion  1 small
Ginger Garlic paste 1/4 tsp
Green Chilly  2
Curry Leaves  6
Turmeric Powder 1/4 tsp
Red Chilly Powder 1/4 tsp
Salt as per taste
Coriander Powder 1/2 tsp
Fenugreek & Cumin seeds powder  2 pinches
Garam Masala  1 pinch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tbsp
Cilantro few sprigs

Preparation :

Boil potatoes, peel its skin and cut into 1 inch size pieces.
Chop tomato & onion finely, slit green chilly.

Heat oil in a  vessel, add cumin seeds, mustard seeds, let them splutter then add
curry leaves, green chilly, chopped onion and peas, let it done for a couple of Min's
then add ginger garlic paste and turmeric powder.

Now add chopped tomato, put the lid and let it done for 5 Min's.
Add potato pieces, stir it well and add coriander powder, fenugreek & cumin seeds powder,
red chilly powder, garam masala powder and salt as per taste.

Add 1/2 cup water (depending on consistency), stir it well and put the lid and
cook for 20 or more Min's till the peas becomes tender.

Now Aaloo mutter is done, add few cilantro sprigs and serve it with
chapati, non, parata etc....

It makes 3-4 servings.

It takes 30 - 40 Min's to prepare.

Crispy Platain

Aratikaya Vepudu

Ingredients :

Plantains 3

Red Chilly Powder 1/4 tsp

Turmeric Powder 1/4 tsp or less

Salt as per taste

Oil 1/2 tbsp

Preparation :

Boil plantains in 2 cups of water for 5-8 Min's, let it cool then remove water,

peel the skin and chop them in to 1/4 inch size pieces.

Heat oil in a non-stick pan, add plantain pieces, turmeric powder and salt,

mix it well and fry on med-low flame.

Stir it very often to avoid burning, fry till the pieces change its colour to

light brown(approx it takes 15 Min's) .

Now sprinkle the red chilly powder and remove from flame after a min or 2.

Serve it with sambar rice...etc.

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

Makes roughly 2-3 servings.

Thotakura Vepudu

Amaranth Leaves Fry

Ingredients :

Thotakura (chopped) 4 cups

Onion 1 small

Green Chilly 4

Garlic Pods 5

Urad Dal 2 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt as per taste

Preparation :

Chop onion and green chilly finely.

Wash thotakura for 4-5 times and keep in a mesh.

Heat oil in a vessel, add urad dal, after changing its colour, add cumin seeds,

mustard seeds.

After spluttering add chopped green chilly, onion, turmeric powder and

stir it well.

Let the onion become tender, now add thotakura, salt to it and mix it well.

Put the lid and cook on med-low flame for 5 Min's, then remove the lid

and let it done for 15 or more Min's till it fries.

Now its ready, serve it with jowar roti, rice roti....etc.

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

Makes roughly 2 servings.

Boda Kakarakaya Fry

Teasel Gourd Fry

Boda Kakarakaya, Adavi KakaraKaya, Akakarakaya

Ingredients :

Boda KakaraKaya/Teasel Gourd 1/4 kg

Red Chilly Powder 1/4 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Urad Dal 1/2 tsp

Turmeric Powder 1/4 tsp

Curry Leaves 5

Oil 1 tbsp

Salt as per Taste

Preparation :

Wash teasel gourd and cut in to 4-6 pieces.

Now heat oil in a non-stick pan, add urad dal, mustard seeds, cumin seeds, after

spluttering add curry leaves and turmeric powder.

Then add chopped teasel gourd, salt and stir it perfectly, cook on low-med flame

put the lid (do not add water) after 10 mins add red chilly powder .

Remove the lid, stir it frequently and fry for 15-20 mins.

Boda Kakarakaya Fry is done, serve it with chapati, rice...etc

Makes around 2-3 servings.

It takes approx 30-35 mins to prepare.

Broad Beans Curry

Chikkudu Kaya Kura

Ingredients :

Broad Beans 1/4 kg

Green Chilly 5

Onion 1 small

Curry Leaves 4

Garlic pods 4

Urad Dal 1 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Milk 1/4 cup

Salt as per Taste

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Remove the ends and wash broad beans, split and tear in to 1 inch size pieces.

Remove the edge of green chilly and wash, add salt, garlic pods and grind in to

fine paste.

wash and chop onion.

Heat oil in a pressure cooker, add urad dal, cumin seeds, mustard seeds

after spluttering add chopped onion, curry leaves and green chilly paste,

stir it for 2 Min's.

Then add broad beans and mix it well (do not add water), put lid and whistle

and cook it on low flame for 15 Min's, turn off the flame and let the pressure

get zero then open it and add milk, keep it on flame for 5 or more Min's till

it is done.

Add coriander leaves and serve it with rice, chapati ....etc

Makes roughly 3 - 4 servings.

It takes 20 - 25 Min's to prepare.

Ridge Gourd With Moong Dal

Beerakaya Pesarpappu Kura

Ingredients :

Ridge Gourd 1/2 kg

Moong Dal 1/2 cup

Onion(chopped) 1/2 cup

Green Chilly 6

Tomato 1 medium size

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt asper taste

Coriander Leaves few sprigs

Preparation :

Peel the skin of ridge gourd, wash and cut in to 1/2 inch size pieces.

Chop onion, green chilly and tomato.

Wash and soak moong dal in water.

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

add soaked moong dal and stir it for a min.

Then add curry leaves, chopped onion, ginger garlic paste and turmeric

powder, mix it well and let the onion done.

Then add ridge gourd pieces, salt and mix it well.

Put the lid and cook on med-low flame, after 5- 10 mins water forms

in the curry, it should be cooked till the moong dal is cooked 3/4

(remains separate).

Now Garnish with coriander leaves and serve it with chapati, rice...etc.

It makes roughly 3- 4 servings.

It takes approx 20- 25 mins to prepare.

Potato with Bengal Gram Dal

Aloo Senaga Pappu Kura

Ingredients :

Potato 1/4 kg

Bengal Gram dal 1 tbsp

Onion 1 medium size

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Ginger Garlic Paste 1/4 tsp

Curry Leaves 5

Turmeric Powder 1/4 tsp

Red Chilly Powder 1/4 tsp

Dry Coconut Powder 1/4 tsp

Garam Masala 1 pinch

Coriander leaves few sprigs

Salt as per Taste

Oil 1 tbsp

Preparation :

Wash and peel the skin of potato and cut in to 1 inch size pieces, keep them

in a bowl of water. Wash and chop onion.

Soak bengal gram dal in water.

Heat oil in a pressure cooker, add cumin seeds, mustard seeds, after

spluttering add bengal gram dal and stir in curry leaves, chopped onion,

ginger garlic paste and turmeric powder. Let it done for a min or 2.

Now add potato pieces, red chilly powder, coconut powder, garam masala powder

and salt, stir it perfectly and sprinkle few drops water, close it with lid and put

wait(whistle) on it.

Cook it on very low flame for 15- 20 Min's, some times you may not get whistle.

Turn off the flame, wait till the pressure gets zero, then open and see whether

it is cooked or not, if not, cook it again for more 10 Min's on low flame.

Garnish with coriander leaves and serve it with chapati, bagara rice....etc.

It takes 25 - 30 Min's to cook.

It makes 2 - 3 servings.

Cauliflower Tomato Curry

Ingredients :

Cauliflower 1 small

Onion 1 small

Tomato 1 big

Chana Dal 2 tsp

Cumin seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Red Chilly Powder 1/2 tsp

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Fenugreek Powder 1 pinch (optional)

Coriander Leaves few sprigs

Oil 1 tbsp

Salt as per Taste

Preparation :

Separate the cauliflower and cut florets, chop onion and tomato.

Boil 3 cups of water and keep the florets in it for 5 Min's, then take

out and put them in a mesh.

Now heat oil in a vessel add chana dal, after few secs add cumin seeds,

mustard seeds after spluttering add curry leaves, chopped onion,

ginger garlic paste and turmeric powder,mix it well.

Add cauliflower florets, after 5 Min's add chopped tomato and mix it perfectly.

Add red chilly powder, fenugreek powder and salt.

Cook on medium flame till it is done, approx it takes 15 Min's to cook.

Cauliflower Tomato Curry is ready to serve with chapati....etc.

It takes approx 25 Min's to prepare.

Makes rougly 3- 4 servings.

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.

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.

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.

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.

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.

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.