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.

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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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