Vegetable Rice

Ingredients:

For rice
1 cup basmati or long grain rice
2 cups water
2 tablespoons oil
1 teaspoon cumin seeds
2 bay leaves
1 teaspoon salt
For vegetables
3 tablespoons oil
1 teaspoon cumin seeds
1 medium sized potato, chopped into 1/2″ cubes
1 carrot, chopped
1 cup cauliflower, cut into small pieces
1 cup frozen green peas
1/2 red bell pepper, chopped
2 long sliced green peppers
1 teaspoon grated ginger
1 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon lemon juice
For garnish:
2 tablespoons minced cilantro

Process:

Preparing the rice

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. After cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes. Add the water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables

Use a frying pan to cook these vegetables. Add the vegetables one by one. The vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.

Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds and wait until cumin seeds crack. Next add potatoes, stir-fry them for about 2 minutes. Now add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally. Now add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes just until tender. Turn off the heat. Add garam masala and lemon juice.

Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

Variations and suggestions

Just serve as spiced rice. In this recipe you need about 3 cups of vegetables. You can use any vegetables you have on hand.

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Garlic Chicken

Ingredients: Chicken drumsticks 1 lb Plain yogurt 1 cup Green chilies 4 Medium sized onion (finely chopped) 1 Ginger 1" Cloves garlic 3 Salt and black pepper to taste Oil 4 tbsp Cilantro for garnishing

Directions:

Blend green chilies, ginger, garlic, and black pepper to a fine paste.

Add yogurt to this mix.

Marinate chicken drumsticks with the above mix and leave it for an hour.

In a non-stick pan, heat enough oil and let onions fry until brown.

Add chicken drumsticks to the onions and fry them until done.

Add some salt to taste and garnish with cilantro.

Miriyala Charu

Ingredients :
Tamarind	-	1 lemon sized	Fenugreek seeds	-	1/4 tsp
Water	-	3-4cups	Cumin seeds	-	1/4 tsp
Turmeric powder	-	a pinch	Broken red chillies	-	2nos
Split green chillies	-	2nos	Asafetida	-	a pinch
Curry leaves	-	1sprig	Curry leaves	-	few
Chopped Coriander leaves			For Rasam Masala (Charu podi)
Salt	-	to taste	Black pepper	-	1tsp
Sugar - a pinch			Coriander seeds	-	3tsp
For seasoning :			Cumin seeds		2tsp
Oil	-	2 tsp	Red chillies	-	3nos
Mustard seeds	-	1/4 tsp	Red gram dal	-	2tbs

Method of Preparation :

Slightly roast all the ingredients for rasam masala and grind to a fine powder. Store this masala in an air tight container.

Heat oil in a pan and season mustard seeds. When they splutter, add all the other ingredients for seasoning and fry for a few minutes.

Add tamarind dissolved in water, chopped green chillies, turmeric powder, salt to taste, sugar and 1tsp of rasam powder. Bring to a boil, add coriander leaves and curry leaves. Remove from fire after few seconds.

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MEAL MAKER CURRY

ingrediants ..

meal maker 1 cup
jeera 1 spoon
onion (grated ) 1 cup
ginger garlic paste 1 spoon
green chilli 3
tomatoes 3 (cut into small pieces)
turmeric pinch
red chilli powder 1/2 spoon
dhania powder 1 spoon
milk 1 cup
coriander few
salt to taste

First soak mealmaker 10 minutes in hot water , after that squeese the water .keep asidemeal maker heat 2 spons oil in a pan add jeera ,green chilli , grated onions ,ginger garlic paste , fry well , agai add turmeric , chilipowder, tomato pieces, mix well add 1/2 cup water , add dhania powder, add milk ,(small cup ) mix well add meal maker ,add salt, cover the lid ,wait 10 minutes , remove from flame garnish with coriander leaves. tasty mealmaker curry is ready for your taste. served with roti, chapati butternan

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Drumstick fry

1. Drumstick - 2
2. Chilli powder – ½ tsp or to taste
3. Turmeric powder – ¼ tsp
4. Mustard seeds – ¼ tsp
5. Urad dal – ½ tsp
6. Curry leaves – 5
7. Garlic – 2 flakes (crushed)
8. Salt – to taste
9. Oil – 5 tsp
10. Channa dal powder – 2 tbsp

Cut the drumstick into 3 inch pieces and keep aside.
Roughly crush the garlic flakes and keep aside.
Now take a pan and heat with oil.Add mustard seeds.
When they start to crackle add urad dal, crushed garlic and curry leaves.
Sauté till urad dal turn into golden yellow colour.
Then add the drumstick pieces, turmeric powder and salt.
Combine well and close with a lid.
Cook on low flame till they become soft.In-between stir well so that they don’t burn.
Then add red chilli powder and sauté for a min.
Add channa dal powder and sauté for another two mins.
Finally adjust salt and remove from heat.

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Rava Upma

Ingredients
Upma rava-1 cup
Water -2cups
Salt
Green chillies-4-5
Ginger-1 inch
For Seasoning
Oil
Urad dal
Mustard seeds
Chana dal
Curry leaves.

Method
Heat oil in a pan or kadai and all the above seasoning, chillies and ginger. When they turn little brown add Rava and fry a little.
In a small bowl add 2 cups of water and salt and heat it to boil.
Then pour this water into the kadai.
Mix well and close it with a lid and stir it occasionally. (If not rawa remains as thick balls). When rawa is completely cooked remove from fire.

for more info visit website http://www.andhraruchi.com

Adur Poories

Ingredients
Wheat flour - 500 gm
Maida - 150 gm
Butter - 1 cup
Milk - 50 ml
Ghee - 1/2 cup
Refined oil - 500 ml

Preparation Method
1)Mix wheat flour, maida, butter milk in a bowl and prepare smooth dough. Knead well.

2)Applying ghee to the puri roller and the plank, prepare pooris.

3)Using refined oil as medium, deep fry the pooris until brown.

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Miriyala Annam - Pepper Flavored Rice

This exotic spice with a sharp,pungent woody aroma and flavor when cooked for too long ,loses its flavor and aroma ,so adding it towards the end of the cooking will help preserve its flavor.To bring out the sharp flavor of black pepper,I prepared Miriyala Annam or Pepper Flavored Rice with pepper being the main ingredient and curry leaves and seasame seeds were used to offset the heat of black pepper.Hints of the aromatic flavor of curry leaves, mild nutty taste of seasame seeds and the sharp flavor of pepper blended into the rice giving it an irresistable authentic flavor.

Miriyala Annam

(Pepper Flavoured Rice)

Ingredients:

3 cups of cooked white rice

(each grain should be separate)1

1/2 tbsp ghee (clarified butter)

1 tsp cumin seeds

3/4 tsp mustard seeds1

1/2 tbsp black pepper corns1

1/2 tbsp seasame seeds10-12 curry leaves

(fresh leaves only)s

alt to tasteDry roast the black pepper corns,sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing them around till the flavors come out and you find a nice aroma emanates the kitchen.Once the seasame seeds change color you can turn off the heat and make a coarse powder.Heat ghee in a pan and add the mustard seeds and let them pop.Add the cumin seeds and let them brown.Add the cooked rice and combine it with the tempering.Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper, more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.Serve hot with any gravy curry or plain rasam ,appadam(papad) and curds

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Crab Fry

Ingredients:
crabs: 4
onion paste: 1 bowl
coconut paste: 4 tbsp
oil: 3 tsp
ginger garlic paste: 1 tbsp
japathri: 2
pepper corn: 7
green chillies: 3
salt
curry powder: 1 tsp
garam masala: 1 tsp
coriander

Method:
heat oil in a thick bottom pan
add onion paste and fry till light brownish
add ginger garlic paste, japathri and pepper corn and fry for 2 mts with low flame
add crabs, choped green chillies and salt and cook covered for 15 mts
add coconut paste and fry for 2 mts
add chilli powder, half cup water and cook covered for 5 mts
add garam masala, coriander and remove from fire.

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Mixed nuts & dates laddu

My sister in-law made this laddu for me. She said that this laddu is good to eat after delivery.Especially helps with back pain, which you often suffer after the delivery.I do believe that many of our health problems can be cured with proper food habits. And add to that it has nuts and dates, what’s not to like about. This laddu can also be given to the kids as a evening snack. I am sure they will love it.

Last week my mom made this laddu again, cos i liked it so much. So, this is how we make it…

Ingredients:

• Chopped dry dates- 1cup
• lightly Toasted almonds- 1/4th cup
• lightly Toasted cashew- 1/4th cup
• lightly Toasted Dry coconut- 3 tbsps
• lightly Toasted poppy seeds(gasalu)- 2 tbsps
• Golden raisins- 1/4th cup
• Cardamom- 6
• Grated jaggery- 2 to 3 tbsps(adjust according to your taste)

Procedure:

First grind the poppy seeds in a mixer. Transfer it to a large mixing bowl.
Now grind cashews, almonds, coconut,cardamom and jaggery to a fine powder. Remove this mixture and grind the dates to fine powder. Now transfer the rest of the ingredients that were ground and grind it again.

Heat few teaspoons of ghee, add raisins and fry till golden brown. Mix this to the above ingredients and try making a laddoo. If needed add more ghee to this mixture till you can mold it in the form of laddoo.

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Mango rice (Maamidikaya puliharam)

Mango is one of my favourite fruits. I like it both sweet and sour. I remember eating sour mango all the time when i was in India, with some salt and chillie powder. I am very fond of sour food and so obviously this rice is one of my favourites. We call it maamidikaya puliharam in andhra. I look forward to cooking this rice from summer through fall, when the mangos are at their peak in taste and flavor. In the weekend when i was in the Indian store i managed to get some nice sour mangos, so thought of making it.
Ingredients:
1 cup rice (uncooked)
1 large green mango (grated)
about 8 green chillies
few curry leaves
cilantro
peanuts and
salt

Procedure:
Cook the rice with two cups of water. Remove the lid and let the rice dry a little bit.
Grate the mango using a food processor or any other grater you have.
In a pan put some oil and fry the peanuts till they become crisp. Once done, remove and keep them a side.
In the same pan add few more tsps of vegetable oil and prepare the popu or tadka( few mustard seeds,
1 tsp chana dal, 1/2 tsp urad dal, few curry leaves and three pinches of Asafetida ).
Now add the green chillies. once the chillies are fried add the grated mango , cook just for a minute and turn off the heat.
Add the peanuts, cooked rice, cilantro and salt to the above mixture and serve
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Chakra Pongali

Ingredients

Rice 1 cup pesar pappu[moong dal] 2 tsp Milk 3cup Ghee 1 /2 cup Jaggery 2 cups Cardamom Powder 1/2 tsp Cashew Nuts 8 Raisins 10

Directions

1]Cook rice and pesar pappu with milk and water . 2]Fry cashews and raisins in ghee until golden brown and keep aside. 3]Take jaggery and add same amount of water and boil it until it dissolves and becomes thick. 4]Add cooked rice and pappu to it and keep stirring on low heat until well mixed. 5]Add remaining ghee in , Add powdered cardamom and mix well. Decorate with fried raisins and cashews. Serve

Okra (Bhindi)- Ladies Finger curry

• 1/2 Kg okra
• 2 small Onions
• 2 small Tomatoes
• 1/ 4 tsp Turmeric
• Salt to taste
• Red pepper (optional)
• Oil for frying

Wash the okra and dry it thoroughly. Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 F for 15 minutes or cook in a pressure cooker for about half an hour.

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Fish fry

Ingredients

500 gram(s)

thick slices of king fish cleaned1 tablespoon(s)

lemon juicesalt to tastelemon wedges,

finely sliced onion rings,

cucumber and tomato slices to garnish.

Grind to a fine paste:

1 tablespoon(s) red chilli powder

½ teaspoon(s) black pepper powder

½ teaspoon(s) turmeric powder

½ teaspoon(s) cumin seeds

½ teaspoon(s) coriander seeds

1 small onion chopped

2 teaspoon(s) garlic chopped

2 teaspoon(s) ginger chopped

4 curry leaves

salt to taste

water to grind as

Directions

1. Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.

2. Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or

3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.

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Indian Tamato Paapu

Ingredients

3Toor Dal (kandipappu) - 1 cup

Tomatoes - 6 (finely chopped)

Fenugreek seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Garlic - 4 cloves (crushed)

Chilly powder - 3/4 tsp

Coriander powder - 1 tsp

Green Chillies - 4 (slit lengthwise)

Tamarind pulp - 2 tbsps (thick pulp)

Oil - 2 tbsp

Salt to taste

For the popu/tadka
Mustard seeds - 1 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 1 sprig

Asofoetida powder - 1 tsp

Coriander leaves - 1 small bunch finely chopped for garnish

Directions

1. Wash dal, add 3 cups of water, turmeric, 1/4 tsp fenugreek seeds, 1 tsp of oil, and pressure cook till soft. Once cooked mash dal and set aside.

2. Heat 1 tbsp of oil in a sauce pan. Add mustard seeds and fenugreek seeds (1tsp), as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder.

3. Lower the flame and add chopped tomatoes.


4. Cover and cook on medium heat till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 mts.

5. Add mashed dal, tamarind pulp. Add water if the consistency of dal is thick. Cook for 4 mts on medium flame. Switch off.


6. Garnish with coriander and serve hot with steamed rice,

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SAMBHAR RICE

SAMBHAR RICE RECIPE

Learn how to make sambhar dal and rice easily and quickly.

Ingredients:

1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves

How to make sambhar rice:

• Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
• Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
• Cook in pressure cooker for 10 to 12 minutes.
• Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
• Add this seasoning to the Sambar Bath.
• Sprinkle with chopped Corriander Leaves.
• Serve hot.

masala vada kurma

Kurma ingredients:

1. Onion- 1 sliced
2. Tomato-1/2chopped
3. Ginger – 1 inch piece
4. Garlic - 3
5. Green chillis-6
6. Garam masala powder-1tsp
7. Turmeric-1/4tsp
8. Grated coconut-2tbsp
9. Green chillis-6
10. Fennel seeds (sompu)-1/2tsp
11. Salt to taste

Masal vada ingredients:

1. Channa dal – 2 cups
2. Green chillies – 2
3. Red chillies – 2
4. Fennel seeds – 1 tsp
5. Ginger - small piece
6. Coriander seeds – 1 tsp
7. Onion – 1 (finely chopped)
8. Coriander leaves – few (chopped)
9. Curry leaves – few (chopped)
10. Salt – to taste
11. Oil – for deep frying

Masala Vada Kurma Preparation:

Take a pan and heat with 2 tbsp of oil.

Fry onions and green chillies together in oil.

Then make a paste with fried onions, green chillies, ginger and garlic.

Keep aside.

Again make a paste with coconut and fennel seeds (sompu).

Now heat the same pan with 4 tsp of oil and add the ground onion paste and fry well.

Then add the coconut paste and chopped tomatoes.

Fry until the raw smell disappears.

Add turmeric powder, garam masala and salt.

Combine well.

Now add 1 or 2 cups of water.

Cover with a lid and cook for 10 mins.

Then add the fried masal vada.

Serve with plain white rice, Roti, Paratha, etc...

Masal vada preparation:

Soak the dal for 2 hours.

Wash and drain the water.

Grind channa dal along with red chillies, coriander seeds, ginger and salt.

Grind coarsely and keep it aside.

Mix with chopped onions, chopped green chillies, coriander leaves, curry leaves and fennel seeds.

Adjust the salt.

Heat oil in a pan Take a lemon size ball of batter and flatten it with your palms on a plastic sheet.

Drop the flattened balls into the oil and fry until it turns into light golden brown colour.

Drain the excess oil.

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Aloo Gobi

ingredients:

1. Cauliflower - 1
2. Potatoes - 4 (cut into cubes)
3. Onion - 1 (finely chopped)
4. Tomato - 1 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Chilli powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Coriander powder - 1 tsp
9. Garam masala - 1 tsp
10. Salt - to taste
11. Coriander leaves - few (chopped)

Preparation:

Separate the florets and wash. Peel the potatoes and cut into cubes.
Now take a pan and heat with 3 tbsp of oil. Add chopped onions and fry till trasparent.
Then add chopped tomatoes. Fry for few mins.
Then add ginger garlic paste. Fry till the raw smell disappears.
Now add potatoes and cover with a lid and cook till the potatoes are semi cook.
Next add cauliflower florets.
After few mins add turmeric powder, chilli powder, coriander powder and garam masala.Combine well.
Add water if necessary.
Cook till the potatoes and cauliflower is completely cooked.
Finally garnish with coriander leaves.
Serve hot with roti, paratha and naan.

for more infovisit website www.andhraruchi.com

Sambar

Sambar or shambhar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or sometimes with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

Ingredients

• Ingredients 'A'
  • 1/2 fresh: Bitter gourd (pavakkai)
  • 1 pc: Brinjal (egg plant)
  • 1 pc: Drum Stick
  • 4 pcs: Ladies finger
  • 3-4: Red chillies (split into 2)
• Ingredients 'B'
  • 1 cup: Sambar dal(Red gram dal)
  • 1sprig: curry leaves
  • ½ tsp: turmeric powder
  • 1 cup: Water
• Ingredients 'C'
  • Size of a golf ball: Tamarind
  • 1sprig: Curry leaves
  • ¼ tsp: Asafoetida powder
  • 1 tsp: Red chilli powder
  • ¼ tsp: Grated molasses
  • 2 tbs: Coconut oil
  • Salt to taste
  • 1 cup: Water
• Ingredients 'D'
  • ¼ tsp: White gram dal
  • 2 tbs: Dried coriander seeds
  • ¼ tsp: Fenugreek
  • 4 no: Dried chilli
  • ½ tsp: Coconut oil
• Ingredients 'E'
  • 2 tsp: Coconut oil
  • 2-3: Dried chillies split into two
  • 1 tsp: mustard
• Ingredients 'F'
  • A few: Coriander leaves

Method

1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

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Rasam

Ingredients

1]fresh ripe dosakai, peeled, seeded, and diced 1/2

2]fresh ginger pieces, peeled and lightly crushed 1/2
3]tamarind, LIME SIZE

4]jaggery marble size
5]cumin-coriander powder 1 tsp

6]split red gram, ground to a powder 1tsp
7]pepper, ground 1tsp
8]turmeric 1tsp

9]6 cups water

10] ghee 1 tsp
11] mustard seeds 1/2 tsp
12]pinch asafoetida

13]salt to taste
14]fresh coriander
15] minced young ginger to garnish

Directions

1]Put dosakai in a small saucepan with enough water to cover and a pinch each of salt and turmeric. Boil 10-15 minutes until translucent. Drain and set aside.

2]Place crushed ginger in a medium pot with six cups fresh, cold water and heat over medium heat. When nearly boiling, add tamarind ball, jaggery, cumin-coriander powder, toor dal powder, pepper and turmeric. Stir well and adjust heat to keep at a simmer — cook about 20-30 minutes.

3]When the liquid begins to take on a reddish brown color, stir it up well, allow to settle, and remove solids with a slotted spoon. Don’t use a fine sieve — with the slotted spoon some of the little ginger, tamarind, and dal bits will remain to give the charu its character. Add the reserved dosakai now and keep the pot just below a simmer.

4]Heat the ghee in a small pan. Add mustard and asafoetida — when mustard pops and hing has browned lightly, add the seasoning to the simmering rasam. Stir once, test for salt and add fresh coriander and minced ginger for garnish.

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Masala egg

ingredients:
6 Eggs
2 Onions
1/2 kg Tomatoes dried
2 tsp Chilly powder
5 tsp Oil (sesame)
1" ginger 4 garlic flakes 1/2 tsp turmeric powder Salt to taste

Method:

1. Boil eggs and peel the skin
2. Cut into square pieces
3. Grind tomatoes and onion
4. heat the oil and fry the paste

5. Add ginger-garlic paste and simmer for 2 minutes

6. Add turmeric powder, salt and chilli powder

7. Add 1/2 cup water and let it boil for for 2-3 minutes

8. Add the egg pieces and let the gravy thickens

Bendakaya karam fry

Ingredients for Bendakaya Karam Fry

BENDAKAYALU - 1/2 KG CHANA DAL - 1/2CUPS URAD DAL - 1/2 CUPS REDCHILLIES - 1/2 CUP CORIANDER SEEDS - 1/4 CUP SALT - AS PER OIL - 2 TBSP TERMERIC PINCH GARLIC 10PIECES

Directions to prepare Bendakaya Karam Fry ( bendakaya deep fry,bendakaya fry,bendakaya,bendakaya iguru,bendakaya chutney,bendakya sambar)

1] IN A TBSP OF OIL , FRY CHANA DAL , URAD DAL , CORIANDER SEEDS , REDCHILLIES TO GOLDEN RED.GARLIC, 2] ALLOW IT TO COOL COMPLETELY. 3] WASH AND STRAIN AWAY WATER FROM THE LADY AND CUT INTO 1 INCH PIECES. 4] FRY BENDAKAYALU FOR ABOUT 15 MIN ADDING 1/2 TSP OF SALT. 5] GRIND THE FRIED STUFF ADDING 1 TBSP OF SALT TO A COARSE POWDER. 6]NOW ADD THE POWDER TO THE FRIED BENDAKAYA/ LADY PIECES AND MIX WELL. 7]COOK FOR 5 MIN AND PUT OFF THE FLAME. 8]SERVE WITH HOT RICE… This is the way to Prepare delicious Bendakaya karam fry for more info visit website:www.andhraruchi.com

Curried cauliflower

Ingredients for Curried Cauliflower

1 tbsp. Gram Flour (besan)
1/2 cup water
1 tsp. Chilli pwd
1 tsp. ground cumin pwd.
1 tsp. ground corriander pwd.
1 tsp. mustard pwd.
1 tsp. turmeric
Salt to taste
4 tsp. Oil
6-7 curry leaves
1 cauliflower (broken into florets)
3/4 cup coconut milk
Juice of 2 lemons

Directions:

Mix the gram flour with a little water to make a paste. Add chilli, corriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all ingredients well.
Heat oil in a frying psn, add curry leaves and cumin seeds, add spice paste and simmer for about 5 mins. . If the sauce is too thick, add a little hot water.
Add the cauliflowerand coconut milk. Bring to a boil, reduce the heat, cover and cook until curriedcauliflower is tender but crunchy (cook longer if you wish). Add lemon juice, mix and serve hot.

This is the way to Prepare delicious Curriedcauliflower .

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kakara kaya pulusu

Ingredients:

bitter gourd: 1/2 kg
tomatos: 2(optional)
tamarind pulp: lemon size
onions: 3
chillies: 3
red chilli powder: 1 tsp
turmaric powder: a pinch
salt
jaggery: 1 tbsp(or sugar)
coriander leaves

for popu:
oil: 2 tsp
red chillis: 2
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
crushed garlic flakes: 5
fenugreek seeds: 1/4 tsp (optional)(menthulu)
curry leaves

Method:

for thalimpu: heat oil in a pan and add mustard seeds, cumin seeds, urud dal, chana dal, red chilli pcs, curry leaves and crushed garlic flakes and fry till dals turns light brownish.

add choped onions and choped chillies and fry for 5 mts with low flame.
add choped bitter gourd and tomato and mix well and cook covered for 10 mts and stir occasionally.

add turmaric powder, salt, and chiili powder.
soak tamarind and make one glass of tamarind juice and add it to curry.
add jaggery and cook with low flame for 15 mts until sauce thickens and remove from fire.

add coriander leaves.
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Gutti Kakara kaya

Ingredients:
kakara kayalu: 6
oil for deep fry
dried copra: 3 inch pc(endu kobbari)
red chillies: 5
putnala pappu: 3 tsp
onions: 4
tamarind: 1 tsp
turmaric: a pinch
curd: 1 tbsp
salt

Method:

take a pan
add one side slitted kakara kayalu,tamarind, salt, turmaric and curd and mix well
and cook covered with out water for 30 mts with low flame until water completely dried out.

grind to paste red chillies, copra, putnala pappu, salt and onions
and fry the paste with 2tsp oil for 10 mts with low flame and keep aside.

deep fry kakara kayalu and stuff the paste into kakara kayalu
good for rice.

cooking SPICE BRINJAL GRAVY

Very rare one can find people who don't like this "Gutti Vankaya" kura. Some call it "Nune Vankaya". In North India they call it as "Bagara Baingan" which differ in the use of ingredients. I remember my childhood days, when my father used to go to market and my mom used to say don't bring Vankaylu this time. She would warn him before, but at last, they used to be there in the bag.
Ingredients for Spice Brinjal Gravy
Brinjal : 250 gms or 8 to 10Coconut : 1/2 cup shreddedChopped onion : 1 cupRed chilli powder : 1 teaspoonSalt to tasteCoriander seeds : 1 teaspoonCloves : 1/ 4 teaspoonBlack pepper : 1/4 teaspoonVegetable oil : 4 table spoonsCilantro : To garnish

Directions to prepare Spice Brinjal Gravy ( Spice Brinjal Gravy, Brinjal Curry, Spicy Brinjal, Spicy gravy, brinjal curry, brinjal recipes, brinjal curry recipe, brinjal masala, brinjal gravy, Gutti Vankaya, Nuni vankaya,Stuffed Brinjal Curry,Gutti Vankaaya Kura)
Preparation :1. Split each brinjal vertically in to four parts ( but not completely ) and put them in salt water.2. Roast coriander seeds, black pepper and cloves on saute pan with 1/2 teaspoon oil.3. Grind above roasted ingredients in to fine powder. Add coconut, onion, red chilli powder and salt and grind it in to paste.4 . In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes. Turn off the flame.5. Heat 2 table spoons of oil in a wide bowl over medium flame. Add brinjal and fry them on low flame stirring constantly until they become soft. Turn off the flame6 . Stuff the brinjals with above prepared paste.Garnish with cilantro.7.Depending on your taste adjust salt and chilli powder to make wonderful Spice Brinjal Gravy orBrinjal Curry.Serve with rice Spice Brinjal Gravy , chapathi or javar roti.Note:Cook on medium heat only. The Spice Brinjal Gravy or Brinjal Curry should be little bit thick.
This is the way to Prepare delicious Spice Brinjal Gravy, Brinjal Curry, Spicy Brinjal, Spicy gravy, brinjal curry, brinjal recipes, brinjal curry recipe, brinjal masala, brinjal gravy, Gutti Vankaya, Nuni vankaya,Stuffed Brinjal Curry,Gutti Vankaaya Kura.

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