Bendakaya Iguru Koora (Okra Curry)

Bendakaya Iguru Koora (Okra Curry)

 Ingredients:

• Okra – 500gms

To Make Curry Spicy, Use Green Chilies Or Red Chilies Or Red Chili Flakes

• Green Chilies – 5 (Slit Them)  [     Or

• Red Chilies – 2 (Break them into pieces)      Or
• Red Chili Flakes – 1tsp ]

• Black Gram – 2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Curry Leaves – Few
• Oil – 4tsps
  Preparations:
  Wash okra well and spread them on a dry cloth to dry. Keep them aside for few minutes or wipe dry. At times we get overgrown okra among the lot. To identify the overgrown okra, take the okra and bend the tail end with thumb—if the okra doesn’t break easily then that is the overgrown okra. Try to cut the overgrown okra and it will make a scratchy sound. Hold the overgrown okra piece between fingers and it will be hard to touch. Even one piece of overgrown okra in the curry will spoil the taste of the entire curry. Discard all overgrown okras and cut only the tender ones. Tender okras have pointed tail ends. Take the okra and bend the pointed tail end with thumb and it breaks easily if the okra is tender. Remove the top portion of the okra and cut into even sized pieces. Similarly cut all the tender okras into even sized pieces and take them into a bowl.
  
  Method:
  Heat a pan and add oil to it. When oil is hot add black gram and fry stirring. When the seeds start changing color add mustard seeds and fry till they start crackling. Then add cumin seeds and fry till seeds crackle fully. Now add green chilies (or red chili pieces or red chili flakes) and fry. Then add curry leaves and mix well. To the fried seasoning add the okra pieces and mix well. Add turmeric powder and salt and mix well. Take care while adding salt as the quantity of the vegetable reduces on cooking.  Now cook covered on low flame for one minute. After one minute, remove lid and gently mix the vegetable. Again cook covered on low flame for a minute. Repeat the process of cooking covered for one minute and stirring afterwards till the vegetable is cooked. As okras have a sticky substance, cooking covered for long time will make the curry sticky. So it is necessary to stir the vegetable after every one minute of cooking. After some time the sticky substance vanishes and the pieces look dry. By that time the vegetable will be cooked. Transfer the curry to a serving bowl and serve hot with hot plain rice or roti.
  
  Points to Notice:
  
  Select tender okras and discard the overgrown ones. . Even one piece of overgrown okra in the curry will spoil the taste of the entire curry. Discard all overgrown okras and cut only the tender ones.
  For spice use green chilies or red chilies or red chili flakes according to taste. Every vegetable has its own taste—do not reduce that flavor by adding more spices.
  Many people feel that they should wipe okras but not wash them. I wash the okras and spread them on a dry cloth and after few minutes the vegetable is dried and will be ready to cut to pieces.
  Fry the seasoning by adding black gram first and fry till it starts changing color. Then add mustard seeds and fry till they start crackilng. Then add cumin seeds and fry till they crackle—by this time the mustard seeds are fully crackled and the black gram changes to light brown color. This is the proper way of seasoning the curry—all the ingredients are fully fried giving the taste.
  Cover the pan to cook the vegetable. Stir fry after every minute to reduce the stickiness of okras.
  Serve hot with rice or rori, chapati, paratha etc.
  
  
  Care !!!
  
  Remove the Chillies / Red Chillies while eating. They provide the required hotness indirectly. These need to be removed while eating.
  
  
  Enjoy !!!!!!!!!!!!!!
  

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Beetroot Koora (Curry)

Beetroot Koora (Curry)

  Ingredients:

• Beetroots – 2
• Bengal Gram – 2tsps
• Black Gram – 1 1/2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Red Chilies – 2
• Curry Leaves – Few
• Turmeric Powder – 1/8tsp
• Salt - To Taste
• Oil – 4tsps
  Preparations:
  
  Break red chilies into small pieces. Wash and chop the curry leaves finely. Wash and peel the beetroots. Arrange a grater blade in a food processor. Grate the beetroots and take it into a microwave safe bowl. Place this bowl in a microwave oven and cover it partially. Cook the grated beetroot on high power for 4 minutes. After one minute standing time remove the bowl from the oven.
  
  Method:
  
  Heat a pan and add oil to it. When the oil is hot add Bengal gram and black gram. Fry stirring on low flame. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. By now the bengal gram and black gram will be brown in color. Now add red chili pieces and chopped curry leaves. Fry well and add the cooked beetroot. Mix well and cook covered on low flame for a minute. Transfer the curry to a serving bowl. Serve hot with plain rice.
  
  Coconut Variation:
  
  To the prepared beetroot curry add some grated coconut and mix well. Grated coconut mixes well adding a new color and taste to the dish. 
  
  Points to Notice:
  
  Certain vegetables we avoid eating because of the color or texture or taste is not to our expectations. Beetroot comes under that category. Many do not like its taste. But beetroot is rich in Iron and is an excellent remedy for
  anemia. So do not avoid eating such nutritious vegetables. Instead make them look presentable to eat. Instead of cutting the beetroot into small pieces, grate it and make the curry to look presentable to eat. Then see the difference for yourself.
  Beetroot has a natural sweet taste. So add salt and red chilies in small quantities to enjoy the natural sweet taste of beetroot.
  
  
  Enjoy!!!!!!

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Potato Curry - Curry for Dosa Also!!!

Potato Curry - Curry for Dosa Also!!!

Ingredients:

• Potatoes – 250gms
• Onion – 1
• Ginger Chilli Paste – 1tsp(or According to taste)
• Curry leaves – Few
• Salt To Taste
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Oil – 3tsps 
  
  
  Preparations:
  Wash the potatoes and take them in a bowl. Add water and cook them in a pressure cooker. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the potatoes will be cooked completely even after we remove it from flame. When cool remove the vessel from the cooker and allow the potatoes to cool. Then peel the skin off from the potatoes and keep aside. Peel the onion skin and cut it into thin slices. Wash and chop the coriander.
  
  
  Method:
  Heat a pan and add oil to it. When the oil is hot add the black gram and fry till it reaches golden brown color. Then add the mustard seeds followed by cumin seeds. Fry them well. Now add the curry leaves and chili ginger paste and fry well. Now add the sliced onions and fry till transparent. Now add the turmeric powder and salt. Mix well. Finally add the potatoes by mashing them with fingers. Mix well till the curry is uniformly coated with the
  turmeric color. Now add some coriander leaves and mix. Cook for one minute to bring the nice flavor out of the coriander. Transfer this to a serving bowl and garnish with the remaining coriander. Serve hot. This can be eaten with Poori, Paratha, Roti, Rice, Masala Dosa etc…  Enjoy !!!!!!!!!!!!!!

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Aratikaya Pulusu Bellam Koora-Raw Banana Curry spiced in Tamarind & Jaggery

Aratikaya Pulusu Bellam Koora

Raw Banana Curry spiced in Tamarind & Jaggery

Ingredients:

• Raw Bananas – 420gms
• Curry Leaves – Few
• Bengal Gram – 2tsps
• Black Gram – 1 1/2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Fenugreek Seeds – 4 Seeds
• Turmeric Powder – 1/4tsp
• Salt to Taste
• Red Chilli Powder – 2 1/2tsps
• Oil – 7tsps
• Tamarind – Small Gooseberry Size
• Jaggery – 2 tbsps
  
  
  Preparations:
  Take a bowl of water. Add salt to the water in the bowl and mix well. Wash and clean the bananas. Peel the skin of bananas and cut them into small cubes. Immerse these cut banana pieces in the prepared salt water. Wash them once in this salt water and drain. Take these banana pieces in a microwave safe bowl and spray some water. Put this bowl in a microwave oven and microwave on high power for 5 minutes. Give standing time of 2 minutes and stir once. Now the banana pieces are cooked, keep them aside.
  Wash the tamarind and add little water and microwave on high power for 1 minute stirring once in between. Cool the tamarind and grind it along with the jaggery to a smooth paste. 
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram and black gram. Fry the seeds till they change to golden brown color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Now add the chopped curry leaves and fry. Add the turmeric powder and mix well. Now add the cooked banana pieces and mix well. Add salt to the curry, mix and cook covered on slow flame for 2 minutes. Remove the lid and stir once. Add the red chilli powder and the tamarind-jaggery paste to the curry. Mix all well. Cover and cook for 1 minute.Mix well and transfer to a serving bowl. Serve hot with plain rice.
  
  
  Points To Remember:
  While peeling the bananas apply oil to your palms, knife and the chopping board otherwise it would be difficult to wash the sticky black gum of the bananas. 
  
  
  Immerse the cut banana pieces in salt water till use to prevent them from turning black.
  While cooking in microwave oven allow standing time because it will continue to cook by the conducted heat still trapped in the vegetables.
   Enjoy !!!!!!!!!!!!!!

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Aratikaya Podi Koora (Roasted Raw Banana Curry)

Aratikaya Podi Koora 

(Roasted Raw Banana Curry)

Ingredients:

• Raw Bananas – 3 (600gms)
• Bengal Gram – 2tsps
• Black Gram – 2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Green Chilies – 4
• Ginger – Small Piece
• Curry Leaves – Few
• Turmeric Powder – 1/4tsp
• Salt – To Taste
• Lemon Juice – 1Tbsp
• Oil – 3Tbsps                                                                                         Preparations:
  Roasting can be done on a charcoal fire or on a direct flame of a gas stove. They can be roasted in oven or in a microwave oven too. Here let us see few methods of roasting raw bananas.
  
  
  Method1: Roasting On Direct Flame:
  Wash bananas and smear oil all over the bananas. Smear oil on all bananas and place them on direct flame of the gas stove. Roast the bananas turning at intervals till they turn black and appear soft to touch. This way roast all the bananas and keep them aside to cool. Remove the charred peel of the bananas and mash them with finger tips. Then mash the bananas with a masher to a fine texture. Now the bananas are ready to make the curry.
  
  
  Method 2: Roasting In Microwave Oven:
  Wash raw bananas and prick them at several places with a sharp knife. Prick all the bananas so that when they are cooked in microwave oven steam will escape through these slits and they will not burst in the oven. Take a paper napkin and place a banana and wrap it. Similarly wrap all the bananas in paper napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas on high power for 4 minutes. Turn the sides of the bananas and cook again on high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then take them out from oven and remove the paper napkins. Cut the end portions of the bananas and peel the skins. Be careful while doing this as there will be lot of steam and it may burn your skin. Take a spoon and scrape the white portion left on the skins of bananas. Now mash the bananas well with a masher.
  Wash green chilies and ginger and make a coarse paste in a mixer grinder.
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves. Fry the mixture well and add turmeric powder. Mix well and add mashed bananas. Mix again and add salt. After adding salt, mix again and cook for one or two minutes stirring. During this process if you observe any big pieces of banana mash them with the ladle. Once everything is mixed well switch off the flame and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve hot with plain rice. This curry goes well as an accompaniment with curd rice too. 
  
  
  Points to Remember:
  Select big variety bananas which have more flesh. After peeling the cooked bananas there should be enough flesh.
  Add ginger, green chili, lemon juice and salt according to taste.
  For those who are not calorie conscious, use a bit of more oil to give the bananas a crispy touch and extra flavor.
  Pricking the bananas is very important while cooking in a microwave oven. The steam will escape through the slits and the bananas will not burst in the oven.
  Roasting the bananas on charcoal fire gives a special flavor to the bananas.
  Using a microwave oven is a less messy job and quick version of cooking the bananas. But take care not to overcook the bananas—the texture of mashed bananas should be dry and not mushy. Cook them till they are just cooked.
  While peeling the cooked bananas take care—lot of steam is trapped inside the bananas and it will burn the skin.
  Serve hot with plain rice or as a side dish with curd rice.
  Enjoy !!!!!!!!!!!!!!

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Aratikaya Nimmakaya Koora

Aratikaya Nimmakaya Koora

(Raw Banana Curry spiked with Lemon)

 

Ingredients:

• Raw Bananas – 420gms
• Ginger – 1/2” Piece
• Green Chillies – 5
• Curry Leaves – Few
• Bengal Gram – 2tsps
• Black Gram – 1 1/2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Fenugreek Seeds – 2 Seeds
• Turmeric Powder – 1/4tsp
• Salt to Taste
• Oil – 7tsps
• Lemon Juice – 2 1/2tbsps
  
  
  Preparations:
  Take a bowl of water. Add salt to the water in the bowl and mix well. Wash and clean the bananas. Peel the skin of bananas and cut them into small cubes. Immerse these cut banana pieces in the prepared salt water. Wash them once in this salt water and drain. Take these banana pieces in a microwave safe bowl and spray some water. Put this bowl in a microwave oven and microwave on high power for 5 minutes. Give standing time of 2 minutes and stir once. Now the banana pieces are cooked, keep them aside. Wash and clean the green chillies and ginger. Make a coarse paste of the green chillies and ginger in a mixie and keep it aside. Wash, clean the curry leaves and chop them finely. 
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change to golden brown color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Now add the chopped curry leaves, paste of green chillies and ginger and fry. Add the turmeric powder and mix well. Now add the cooked banana pieces and mix well. Add salt to the curry, mix and cook covered on slow flame for 2 minutes.
  Remove the lid and mash the banana pieces coarsely with the ladle. Switch off the flame and add the lemon juice. Mix well and transfer the curry into a serving bowl. Serve hot with plain rice.
  
  
  Points To Remember:
  While peeling the bananas apply oil to your palms, knife and the chopping board otherwise it would be difficult to wash the sticky black gum of the bananas.
  Immerse the cut banana pieces in salt water till use to prevent them from turning black.
  
  While cooking in microwave oven allow standing time because it will continue to cook by the conducted heat still trapped in the vegetables.
  Always remember to add lemon juice after switching off the flame only otherwise the curry may turn bitter.
     Enjoy !!!!!!!!!!!!!!

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Arati Puvvu Pesarapappu Koora

Arati Puvvu Pesarapappu Koora 

(Banana Flower with Green Gram Curry)

 

Ingredients:

• Banana Flower - 200gms
• Turmeric Powder - 1tsp
• Green Gram - 25gms
• Bengal Gram - 1tsp
• Black Gram - 1tsp
• Mustard Seeds - 1/2tsp
• Cumin Seeds - 1/2tsp
• Green Chilies – 3
• Ginger - Small Piece (Make Paste of Ginger & Chilies)
• Curry Leaves – Few
• Red Chili Powder - 1/4tsp
• Turmeric Powder - 1/4tsp
• Salt to Taste
• Oil - 4tsps
• Vadiyalu & Curd Chilies – Few
  
  
  Basic Preparations:
  Peel the leaf like things on the banana flower and find stems attached to the leaves. Take the stems and discard the leaves. Take each stem and observe carefully. There will be a flat and thin disc like cover which is called PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a thin stalk in the center of the stem which has a ball like sticky thing on the top. These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by plucking. For each stem we will find one DONGADU and one PILLEDU. Remove these two things from each stem. It is un- interesting to do this job by one person. So this job is done collectively by all family members. In olden days this job was entrusted to children. To make them do this job elders used tell them “Come let us play DONGA POLICE AATA ----Thief & Police Game”. If all the family members are involved in this job, it will be easily done. 
  
  
  Remove the leaves and take out the stems. And in each stem again remove the DONGADU and PILLEDU by plucking. As you go on plucking the leaves the size of the banana flower will become smaller and smaller. At this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. At the end of this process you will find your fingers to be sticky and dark brown in color. Smear oil on both of your palms and add some salt. Now rub your palms applying force on the areas where it is dark in color. As salt is abrasive it will clean the dark spots of the banana flower. Then clean your palms with soap.
  
  
  Preparations:
  Take green gram into a bowl and wash it. Add water and soak the dal for 20 minutes.
  Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.
  Take a microwave safe bowl and add the washed florets. Add 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and strain the cooked florets into a strainer. Remove all water by pressing it with a spoon.
  Fry the KOORA VADIYALU and curd chilies in sufficient oil till golden in color. 
  
  
  Method:
  After 20 minutes, when the dal is soaked well, remove all the water from it.
  Heat a pan and add oil to it. When oil is hot add the Bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add green chili-ginger paste and curry leaves. Fry the seasoning well and add the red chili powder, turmeric powder and mix well. Add cooked banana florets, soaked and drained green gram, and salt and mix well. Cover the pan and cook on low flame for one minute. Transfer the curry to a serving bowl and serve hot with plain rice and fried KOORA VADIYALU and curd chilies. 
  
  
  Points to Remember:
  This curry will taste slightly bitter (VAGARU IN TELUGU). Some people like this VAGARU and they enjoy this curry.
  Involve your family members in cleaning the banana flower.
  Take care about the sticky thing coming out of the banana flower. If the sticky thing comes in contact with your clothes it will permanently remain forever. So avoid contact with the clothes you are wearing. Spread an old cloth and start removing the stalks. 
  
  
  Banana flower has lot of nutrients and is good for health. For pregnant ladies it helps in lactation formation. For ladies suffering from menstrual disorders this flower is beneficial.
  I personally do not know what nutrients we get after so much of washing.
  But it is absolutely necessary to wash it 5 to 6 times to remove the bitterness. 
  
  
  Serve this dish with fried VADIYALU and curd chilies which will add crunchy flavor to the bland taste of the curry.
  
  
  Enjoy !!!!!!!!!!!!!!

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Arati Puvvu Aava Koora (Banana Flower spiked with Mustard Seasoning)

Arati Puvvu Aava Koora 

(Banana Flower spiked with Mustard Seasoning)

Ingredients:

• Banana Flower - 200gms
• Turmeric Powder - 1tsp
• Turmeric Powder - 1/8tsp
• Salt - 1tsp
• Fenugreek Seeds - 10Seeds
• Bengal Gram - 1tsp
• Black Gram - 1tsp
• Mustard Seeds - 1/2tsp
• Cumin Seeds - 1/2tsp
• Green Chilies – 3
• Ginger - Small Piece (Make Paste Of Ginger & Chilies)
• Curry Leaves – Few
• Turmeric Powder - 1/8tsp
• Red Chili Powder - 1/8tsp
• Salt to Taste
• Tamarind - 10gms
• Oil - 5tsps

For Mustard Seasoning:

• Mustard Seeds – 3/4tsp
• Red Chili – 1 Small
  
  
  Basic Preparations:
  Peel the leaf like things on the banana flower and find stems attached to the leaves. Take the stems and discard the leaves. Take each stem and observe carefully. There will be a flat and thin disc like cover which is called PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a thin stalk in the center of the stem which has a ball like sticky thing on the top. These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by plucking. For each stem we will find one DONGADU and one PILLEDU. Remove these two things from each stem. It is un- interesting to do this job by one person. So this job is done collectively by all family members. In olden days this job was entrusted to children. To make them do this job elders used tell them “Come let us play DONGA POLICE AATA----Thief & Police Game”. If all the family members are involved in this job, it will be easily done. 
  
  
  Remove the leaves and take out the stems. And in each stem again remove the DONGADU and PILLEDU by plucking. As you go on plucking the leaves the size of the banana flower will become smaller and smaller. At this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. At the end of this process you will find your fingers to be sticky and dark brown in color. Smear oil on both of your palms and add some salt. Now rub your palms applying force on the areas where it is dark in color. As salt is abrasive it will clean the dark spots of the banana flower. Then clean your palms with soap.
   
  Preparations:
  
  
  Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.
  Take a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric powder and 1tsp salt along with 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and cool it. Once cooled take the cooked florets into your hand and press to remove all water.
  Take tamarind into a microwave safe bowl and add water to it. Place the bowl in oven and cook on high power for 30 seconds. Cool the cooked tamarind and grind it to get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind pulp. 
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves and green chili-ginger paste. Fry the seasoning well and add the turmeric powder, red chili powder and mix well. Add cooked banana florets, salt and tamarind pulp. Mix well and cook covered on low flame for one minute. Meanwhile prepare the mustard seasoning.
  Take red chili and break it into small pieces. add broken red chilies and mustard seeds to a mortar & pestle and crush the ingredients. When the mustard is crushed well, add little water and grind to a smooth paste. The smell of mustard indicates the smoothness of the grinding. Take this prepared mustard into a plate.
  Remove the lid of the pan and stir once. Add the mustard seasoning and mix well. Transfer the curry to a serving bowl and serve hot with plain rice.
  Points to Remember:
  This curry will taste slightly bitter (VAGARU IN TELUGU). Some people like this VAGARU and they enjoy this curry.
  Involve your family members in cleaning the banana flower.
  Take care about the sticky thing coming out of the banana flower. If the sticky thing comes in contact with your clothes it will permanently remain forever. So avoid contact with the clothes you are wearing. Spread an old cloth and start removing the stalks.
  Banana flower has lot of nutrients and is good for health. For pregnant ladies it helps in lactation formation. For ladies suffering from menstrual disorders this flower is beneficial. 
  
  
  I personally do not know what nutrients we get after so much of washing. But it is absolutely necessary to wash it 5 to 6 times to remove the
  bitterness.
  The taste of tamarind and mustard seasoning gives a great taste to this dish. 
  
  
  Enjoy !!!!!!!!!!!!!!

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Aloo Potols Vepudukaram (Spiced Curry of Potato & Pointed Gourd)

Aloo Potols(donda kai) Vepudukaram 

(Spiced Curry of Potato & Pointed Gourd)

 

Ingredients:

• Potols (Parwal) – 300gms (Pointed Gourd)
• Potatoes – 250gms
• Black Gram – 2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Curry Leaves – Few
• Red Chili Powder – 1/47tsp
• Turmeric Powder – 1/4tsp
• Vepudu Karam – 1 1/2tsps
• Salt to Taste (1 1/4tsp)
• Oil – 5tsps
  
  
  Preparations:
  Wash potols and cut then into thin slices. Wash, peel and cut potatoes into medium sized slices. Take a microwave safe bowl and add potato pieces and potols pieces. Add 25ml water to the vegetables and place the bowl in microwave oven. Cover the bowl partially and cook on high power for 6 to 7 minutes. Stir once and again place the bowl in oven and cover it partially. Cook the vegetables 0n 30% power for 7 minutes. Allow 3 minutes standing time before removing the bowl from oven. Wash and chop the curry leaves. 
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add black gram and fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry the seasoning till all the seeds are fried well. Then add curry leaves and mix. Add turmeric powder and mix. Add the cooked vegetables and mix well. Add required amount of salt, red chili powder and vepudu karam. Mix all well and cook covered on low flame for 3 to 5 minutes. Remove the lid and mix the curry well. Transfer the curry to a serving bowl and serve hot with rice or roti. 
  
  
  Points to Remember:
  If the curry leaves are big chop them finely.
  Cooking time in a microwave oven may vary a bit depending upon the capacity and wattage of the ovens.
  Do not remove the water after cooking the vegetables in oven. Add the vegetables to the seasoning along with remaining water and cook.
  After adding turmeric powder to the seasoning, quickly mix it and add the vegetables. Over frying the turmeric powder
  in oil burns it. At the same time, adding it to the seasoning helps in getting mixed with the oil which in turn gets mixed well with the vegetables to give a nice color.
  Salt, red chili powder and vepudukaram, use as per your taste.
  Enjoy !!!!!!!!!!!!!!

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Adavi Kaakarakayalu (Teasel Gourd) curry

Adavi Kaakarakayalu (Teasel Gourd) curry

Ingredients:

• Aa Kaakarakayalu (Teasel Gourd) – 200gms
• Onions – 2 (100gms)
• Red Chillies – 5 Or To Taste (Break Chilies Into Small Pieces)
• Curry Leaves – Few
• Salt - To Taste
• Turmeric Powder – 1/4tsp
• Black Gram – 2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Oil – 21/2Tbsps
  
  
  Preparations:
  Take the gourds into a bowl of water and wash them properly by rubbing with fingers to remove dirt. Cut the stems and slice each gourd into thin strips.take a microwave safe bowl and add the sliced teasel gourd pieces. Add 20ml water to the pieces and place this bowl in microwave oven. Cook the gourds on high power for 5 minutes and allow 3 minutes standing time before removing the bowl from the oven. Peel the onions and cut them into thin slices. Cut the red chillies into small pieces and keep them aside.
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add black gram and fry till the seeds start chan
  ging color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Now add red chilli pieces and curry leaves and fry well. Add the thinly sliced onions and fry till they are slightly brown in color. Then add the cooked teasel gourd pieces and mix well. Add turmeric powder and salt. Mix well. Now cover the pan and cook on slow flame for one minute. Remove the lid and cook stirring till all moisture evaporates and the curry is dry.Now transfer this curry to a serving bowl and serve hot with rice.
  
  
  Points To Remember:
  Teasel Gourds come in two sizes—one big variety and another small variety. Usually small variety gourds are bitter in taste where as bigger ones are not bitter. But at times even smaller ones are also good. Use tender gourds to prepare a tasty curry.
  Add red chilies according to your taste. Instead of red chili pieces add a teaspoon of red chili flakes so as to avoid picking the chili pieces while eating.
  Fry the onions on till they turn brown in color. Keep stirring while frying onions so that they will be browned evenly.  
  
  
  Variation:
  Add crushed garlic (2 cloves) to the seasoning just before adding onions and fry. This will give a nice flavor to your curry.
                                                                                
• Have a Nice curry!!!!!!!!

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Shahi Paneer

 SHAHI PANEER

Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

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Sindhi Saibhaji

Sindhi Saibhaji

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

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Aloo Palak

Aloo Palak

 

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Palak Paneer

 Palak Paneer

Ingredients To serve -- 4)

1. Spinach -- 1 1/2 cups ( chopped in big)
2. Paneer -- 10 cubes
3. Onion -- 1 ( if big) or 1 1/2 (if small)
4. Ginger & Garlic -- 1/2 tsp (chopped)
5. Cashewnuts -- 9
6. Poppy Seeds -- 1 tsp
7. Green Chilli -- 2 to 3
8. Garam Masala -- 1/2 tsp

Method:

1. Soak poppy seeds and cashew in little water for half 20 minutes.

2. Grind onion, palak, ginger and garlic with little water until it becomes a fine paste.

3. Heat a tbsp of oil in a pan and add turmeric powder to it. Add the ground paste to
the pan and allow it to boil on low flame until the excess water drains.

4. Grind cashew, poppy seed and green chilli into a paste and add to the pan.

5. Add salt and garam masala and cook for a while.

6. Mix in the paneer pieces towards the end. Garnish with milk cream.

Note: The Palak Paneer recipe from Chef Sanjeev Kapoor's site is also good.

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