Green apple pachadi / pickle

Ingredients :

Green apple : 1

oil : 2 tbsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

turmeric : 1/4 tsp

mustard powder : 1 tsp

roasted fenugreek powder : 1

dry red chilli powder : 1 1/4 tsp

salt : to taste

Wash and cut the apple into small pieces. Remove the seed part. Mix in the red chilli powder, mustard powder and fenugreek powder along with salt and keep aside. Now heat the oil in a small pan and add the mustard seeds and allow them to crackle. Add the cumin seeds and turmeric and switch off the stove. Let it cool. Then add it to the apple mixture and mix well. Serve with rice and mudda pappu. Can last for up to a week if kept in the fridge.

Ginger garlic paste

Ingredients :

Ginger : 200 gms

garlic pods : 100 gms (approx)

Wash and peel the ginger. Pat dry. Cut into very small pieces and keep aside. Remove the skin of the garlic and cut into small pieces. Now put both of them in a mixer and blend well until u get a smooth paste. Store in a air tight container in the refridgerator. Will keep fresh for more then a month.

Apple juice

Ingredients :

Red apples : 3

sweetened condensed milk : 1 can

ice cubes : few

Grind the apples and extract only the juice straining it through a strainer. Now blend the condensed milk, ice cubes and apple juice with a hand blender until u get a nice froth and pour into glass and serve.

Borugula upma / Puffed rice upma

Ingredients :

Borugulu / puffed rice : 3 cups

onion : 1/2 cup sliced thinly

green chillies : 1 chopped finely

dry red chilli : 2

peanuts : 2 tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

salt : as per taste

curry leaves : few

corrianader leaves : few (for garnish)

lime juice : 1/2 tsp (optional)

peanut powder / dhalia/putana powder : 1 tsp (optional)

oil : 1 tbsp

First take water in a big bowl and soak the puffed rice for a minute and drain off the excess water while squeezing a little. Do not soak for more time as the puffed rice becomes mushy like paste. Keep aside. In a wide pan heat the oil and add the mustard seeds. When they crackle, add in the chana dal, urad dal, cumin, peanuts, curry leaves,green chillies, red chillies and turmeric. Mix once. Now add in the onions and fry till they are slightly brown in color. Add the salt and mix well. Now add the drained puffed rice and keep mixing. At this time u can add the dalia powder / putana powder / peanut powder if u like. But it is purely optional. Remove from the stove after the puffed rice gets heated up say after 2 or 3 minutes. Serve hot garnished with corriander leaves and sprinkling some lime juice.

Mango juice

Ingredients :

Ripe mangoes : 2

honey / sugar : as per ur taste

cold water : 1 cup

ice cubes : few

sliced almonds : few ( for garnish)

Wash and peel the skin of the mangoes. Remove the pulp either by squeezing or with the help of a juicer. Now add in the sugar and water. Increase the water if u find that the pulp is very thick and is of not drinking consistency. Blend either with a blender or mixer. Pour into glasses filled with crushed ice at the bottom. Serve garnished with sliced almonds.

Bhendakaya koora / okra curry

Ingredients:

Bhendi / okra : 1 lb

onion : 1 cup chopped finely

ginger garlic paste : 1 /2 tsp

Mustard seeds : 1 tsp

cumin seeds : 1 tsp

chana dal : 1 tsp

urad dal : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

green chillies : 3 chopped finely( increase if u want more hotness)

salt : as per taste

oil : 1 tbsp

roasted corriander powder : 1 tsp

corriander leaves : few chopped finely

Wash and pat dry the bhendi so that no water is present on them. Cut into half inch pieces and keep aside. Now heat oil in a pan and add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin, curry leaves, green chillies and turmeric. Mix once and add the onions. After they turn translucent add in the ginger garlic paste. Fry till the onions turn brown in color and add in the cut bhendi. Mix once and allow to cook on slow flame until they are tender. Do not keep mixing often as the bhendi will break. Add salt when u find that the bhendis are cooked. Lastly add the corriander powder, corriander leaves and switch off the flame. Serve hot either with rice or rotis.

Aloo batani koorma / potato peas curry

Ingredients :

Potatoes / aloo : 2 cups chopped

onion : 1/2 cup chopped finely

tomatoes : 2 cups chopped finely

green peas : 1/2 cup(frozen or soaked and cooked)

corriander seeds : 2 tsp

poppy seeds / gasagasalu : 2 tsp

cardamom : 2 pods

cloves : 4

cinamom stick : 1 inch stick

ginger garlic paste : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

curry leaves ; few

corriander leaves : 1/2 cup chopped finely

dry coconut powder : 2 tsp

red chilli powder : 1 tsp

turmeric : 1/4 tsp

Oil : 2 tbsp

salt : to taste

Grind corriander seeds, cloves, cardamom, cinamom and poppy seeds into a fine powder and keep aside. Heat oil in a thick bottomed nonstick pan. Add in the mustard seeds and allow them to splutter. Add the cumin seeds, curry leaves, turmeric and onions. When the onions turn translucent add in the ginger garlic paste. fry for a minute. Add in the ground mixture and fry for another minute. Add the potatoes and keep mixing in order to avoid burning. Once u find that the potatoes are cooked add in the tomatoes and green peas. After the tomatoes are cooked add in the red chilli powder, coconut powder and salt. Cook for some more time till the oil oozes out.Switch off the stove. Garnish with corriander leaves and serve hot with rice or rotis.

Bobbatlu / puran poli / sweet bread

Ingredients :

Chana dal : 1 cup

Jaggery : 1 cup powdered

cardamom : 2 pods powdered finely

Saffron : a pinch

edible camphor : a small pinch

maida / sooji fine / wheat flour : 1 cup

oil : 1/2 cup

Pressure cook the chana dal and drain off the excess water. Do not throw away as u can use it to make rasam/soup if u wish. Now sprad the dal on paper towels inorder to remove the excess water. After some time grind it into a fine paste without adding water. Keep aside.

In a bowl mix the sooji/maida/wheat flour with water to make a smooth dough like a chapati dough and smear it with oil and keep covered for about 30 minutes.

In the meanwhile put a thick nonstick pan on the stove and add in the jaggery without adding water. Keep stirring until the whole jaggery is dissolved. Now add the ground chana dal paste and keep mixing so that no lumps are formed. Add in the cardamom, camphor and saffron also. Cook until the raw smell goes off and cool for sometime. Make small balls of this mixture and keep aside.

Now make small chapati with the flour with ur fingers spreading it on a polythene sheet or plastic cover. U can use the oil for spreading. Now put the sweet ball in between and cover from the sides. Again press down with ur fingers to make round shape like a chapati. Heat a tava and fry this chapati on both sides until brown spots appear on both sides. Add oil to the chapati while frying. Repeat the same with the other balls. Remove and serve along with ghee.

Masala vankaya / stuffed egg plant curry

Ingredients :

baby eggpants : 6 no
onions : 1/2 cup chopped finely
ginger garlic paste : 1 tsp
dry coconut : 3 inch piece

poppy seeds / Gasagasalu : 1/4 cup
red chilli powder : 1 tsp
salt : to taste
tamarind : lime size
turmeric : a big pinch
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
curry leaves : few
corriander seeds : 1 tbsp
cinamom stick : 1 inch piece
cloves : 3
cardamom : 1
corriander leaves : few for garnishing
Oil : for deep frying

Dry roast the corriander seeds. Now grind the corriander seeds along with cinamom, cloves and cardamom and keep aside. In the same jar grind the dry coconutand poppy seeds/gasagasalu to a coarse paste adding little water. Keep aside. Soak the tamarind in hot water and squeeze out the liquid.

Heat enough oil in a pan for deep frying the eggplants. Cut the egg plants from the bottom holding the green part on the top so that the slices are intact in the shape if a plus sign and put them in cold water with little amount of salt so as to avoid darkening. Now place the eggplants in hot oil and fry for some time until they are cooked 75 %. Take them out onto a plate.

Take another pan and pour 2 tsp oil and heat it. Add in the mustard seeds and allow them to crackle. Add in the cumin, turmeric and onions. Keep mixing to avoid burning. Once the onions turn translucent add the ginger garlic paste. keep mixing add the ground corriander mixture. Now add the tamarind liquid and the ground paste and cook till the raw smell goes off. Add the red chilli powder and salt. Drop in the egg plants. Pour some water also at this time. Cook till the egg plants absorb all the flavours of the mixture for about 15 minutes on slow flame. At this point the oil should start oozing out otherwise cook for some more time. Switch off the stove and serve hot garnished with corriander. Goes well with pooris, chapatis, plain rice or pulav.

Murrukku / Jantikalu

Ingredients :

Rice flour / biyyam pindi : 2 cups

putnala pindi / dhalia powder : 1/2 cup

ajwain seeds / vaama : 1 tsp

seasme seeds/ nuvvulu : 2 tsp

red chilli powder : 1/2 tsp

turmeric : a big pinch

butter / dalda / ghee : 2 tbsp

garlic paste : 1 tsp

water : for mixing

salt : to taste

Oil : for deep frying

In a bowl put in the rice flour, dhalia powder, ajwain, seasme seeds, turmeric, red chilli powder, garlic paste and salt. Mix well adding the butter so that all the grains of flour are coated with the butter. Keep aside. Heat a pan with oil for deep frying. Take another bowl and put some flour mixture and knead it with water so as it will form a soft dough. Put it into the murrukku maker / mould and press into the hot oil. Fry till u get a nice golden brown color on both sides. Repeat with the other portion of the flour. Serve as a snack or a side dish.

Mixing is done in batches so as to avoid the soggy nature of the ones as time goes while doing the snack. So if u do in batches u get nice crispy ones even at the end.

Mysorepak

Ingredients :

besan : 1.5 cup
sugar : 2 cups
ghee : 2 cups
water : 1/2 cup

Prepare a one string sugar syrup with water and sugar in a thick bottomed non stick pan. In another vessel heat the ghee and keep it hot on a slow flame. Next pour the besan into the sugar syrup and keep mixing so that no lumps are formed. Keep adding the hot ghee and mixing continuosly until the mixture is cooked well and the ghee starts seperating and bubbles start forming.Immediately spread out on a greased plate and spread out some sugar on top and then cut into cubes. If u still keep it on the stove for some more time it becomes hard. Serve when cooled.

Note : one string sugar syrup is when u can form a small ball with ur fingers when u put the syrup in cold water.

Masala vada

Ingredients :

Urad dal : 1 cup
onions : 1 cup chopped finely
corriander leaves : 1/2 cup chopped finely
cumin seeds : 1 tsp
turmeric : 1/4 tsp
ginger garlic paste : 1 tsp
green chilli : 2 or more depending on ur taste
salt : to taste
oil : for deep frying

Wash and soak the uadr dal for about 5 or 6 hours. Grind it into a thick paste along with green chillies. If it is loose it will absorb more oil. Take out into a bowl and mix in the ginger garlic paste, onions and corriander leaves. Add in the cumin seeds turmeric and salt. Mix well. Now heat enough oil in a pan for frying. Once hot, gently make a small round patty with the batteron the palm and also make a small hole in the center and drop into the hot oil. Fry on both sides till u get a nice golden brown color. Remove and drain the excess oil on a paper napkin. Serve hot either with coconut chutney or tomato ketchup.

Cauliflower manchuria

Ingredients :

Cauliflower : 1/2

Oil : for deep frying

onions : 1/2 cup chopped finely

spring onions : 4

ginger : 1 inch piece

garlic : 4 cloves

mustard seeds : 1/2 tsp

cumin : 1 tsp

chana dal : 1 tbsp

urad dal : 1 tsp

turmeric : 1/4 tsp

red food color : a pinch

ginger garlic paste : 1/2 tsp

red chilli powder : 1/2 tsp

corriander leaves : 1/2 cup chopped finely

soya sauce : 1 tbsp

tomato sauce : 1 tbsp

hot and sweet sauce : 1 tbsp

curry leaves : few

corn flour : 2 tbsp

rice flour : 2 tbsp

besan : 1 tbsp

salt : as per taste

Cut the cauliflower into big floretts and wash them. Put them in hot boiling water for one minute and drain them. Keep aside. In another bowl mix in the besan, corn flour, rice flour, 1/2 tsp cumin, ginger garlic paste, chilli powder, red food color and some salt( add less because the soya sauce has salt). Now pour water into this mixture and make a thick batter to coat the floretts. Place a frying pan on the stove and fill it with the oil and heat it. Dip each florett individually and drop in the hot oil. When they are cooked remove and place them on a paper towel. Repeat with the other floretts.

Once done put another wide mouthed pan on the stove and pour one tsp oil and heat. Now add in the mustard seeds,chana dal, urad dal, remaining cumin, curry leaves, garlic, ginger and turmeric in the same order and fry for a minute. Now add in the onions and fry until they attain a brown color. Add the soya sauce, tomato sauce and hot and sweet sauce. Then add in the floretts and keep mixing so that they are coated with the sauces. Add in the chopped corriander leaves and chopped spring onions. Switch off the stove. Serve hot garnished with onions and corriander leaves.

Vankaya koora / Brinjal / Eggplant fry

Ingredients :

Poduvu Vankaya /long brinjal / eggplant : 1/2 kg (approx 1 lb)

Oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

ginger-garlic paste : 1/2 tsp

onion : 1 cup chopped very small

curry leaves : few

corriander leaves : few

corriander powder : 1 tsp

green chillies : 5 or 6 chopped finely(reduce if u cant bear the hottness)

salt : to taste

Wash and cut the brinjals into long one inch strips. Put them in salt water to avoid discoloration. heat oil in a wide pan and add the mustard seeds. Allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves, turmeric, green chillies and fry for a minute. Now add the finely chopped onions and when they become translucent add in the ginger garlic paste and fry till the onions attain a brown color. Add the brinjal pieces and cook till they are tender. Add in salt and keep mixing in between. Also add the corriander powder and switch off the stove. Serve hot garnished with corriander leaves along with rice or chapatis.

Dosakaya pappu / Yellow cucumber dal

Ingredients :

Dosakaya / round yellow cucumber : 1

onion chopped into big chunks : 1/2 cup

toor dal / kandi pappu : 1 cup

red chilli powder : 1 tsp

turmeric : 1/4 tsp

tamarind : key lime size (optional)

salt : to taste

for tempering :

Oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

dry red chillies : 4

turmeric : 1/4 tsp

curry leaves : few

First wash and peel the cucumber. See the taste. It should not be bitter. Cut into big pieces . (Remove the seeds if u do not like. But if u remove u should compulsorily add the tamariind.). Keep aside. Now wash the toor dal and put in a pressure cooker. Put in the cucumber pieces and onions. Now add the red chilli powder, tamarind and turmeric. Pour in sufficient water for the dal to get cooked. Keep on the stove for three whistles. Cool down and mash the dal adding salt as per ur taste.

Now heat oil in a small pan and when hot add in the mustard seeds and allow them to crack. Add the cumin, turmeric and broken red chillies. add in the curry leaves aslo and switch off the stove. Pour this over the dal and give it a nice mix. Dal is ready to be served with rice or chapati.

Dosa avakaya / cucumber pickle

Ingredients :

Dosakaya / Round yellow cucumber : 1

red chilli powder : 2 tsp

methi /fenugreek seeds : 1/4 tsp

mustard seeds : 1.5 tsp

salt : 3/4 tsp

for tempering :

oil : 1 tbsp

cumin ceeds ; 1/2 tsp

mustard seeds : 1/2 tsp

dry red chilli : 1

turmeric : 1/4 tsp

Peel and deseed the cucumber and cut it into small pieces. Now if u find that more water content is there in the vegetable dry it on a paper napkin in a single layer for some time. Now dry roast the fenugreek seeds and grind into a fine powder along with mustard seeds. When u find the pieces to be without water transfer into a bowl. Add in the red chilli powder, salt and mustard-cumin powder and mix well so that all the pieces are covered with the spices.

Now heat oil in a small pan and afetr it gets heated up put in the mustard seeds and allow them to crackle. Add in the cumin seeds, dry red chilli and turmeric. Switch off the stove. Pour it over the pieces after it gets cooled. Give a gentle mix and serve after one hour so that all the spices get into the pieces. Goes well with pappu/dal and upma.

Cucumber salad

Ingredients :

Cucumber / keera : 2

corriander leaves : few

red chilli powder : 1/4 tsp

salt : 1/4 tsp

Wash and peel the cucumber. Cut into bite size pieces and put in a bowl. Chop the corriander leaves as small as u can and put them into the bowl. Add the red chilli powder and salt and give a nice mix. U can add any chopped nuts to this if u wish. Serve immediately as the cucumber leaves out water if kept for a long time. A healthy snack for the evenings in summer.

Alasandalu/Bobbarla charu / Red/Cow peas soup

Ingredients :

Alasandalu/ Bobbarlu / Black eyed red peas/ Cow peas : 2 cups

Oil : 1 tbsp

Dry red chillies : 3

Mustard seeds : 1 tsp

cumin seeds : 1 tsp

ginger garlic paste : 1/2 tsp

corriander seeds : 2 tsp

cardamom pod : 1

cinamom : 1' stick

cloves : 2

red chilli powder : 1/4 tsp

tamarind : Key lime size

onions : 1/4 cup chhopped into thin long slices

green chillies : 2 no chopped

turmeric : 1/4 tsp

salt : as per taste

curry leaves : few

corriander leaves : 1/4 cup chopped

Wash and soak the bobbarlu/ cow peas in water over night. Next morning cook the peas with little extra water until they are tender. Alternatively u can pressure cook in a pressure cooker for two whistles. Now drain out the excess water into another bowl. Do not throw this away as we are doing the soup with this water only!.

Now add in the tamarind to the liquid. Grind the corriander seeds,cardamom, cloces and cinamom stick into a fine owder and keep aside. In a nonstick vessel heat the oil and add the mustard seeds,cumin seeds, dry red chillies,curry leaves, green chillies and turmeric. Add in the onions and ginger garlic paste. Keep mixing in order to avoid burning at the bottom. Now add the ground mixture, red chilli powder,corriander leaves and salt. Mix once and add in the liquid along with tamarind. Cook for 15 minutes until it boils and emits out nice aroma. Switch off the stove and serve with plain rice.

Alasandalu/bobbarlu / red/cow peas snack

Ingredients :

Alasandalu/bobbarlu/red/cow peas : 2 cups

Oil : 1 tbsp

green chillies : 2 no chopped finely

onions : 1/2 cup sliced thinly

mustard seeds : 1 tsp

cumin seeds : 1 tsp

dry red chilli : 2

curry leaves : few

corriander ; 1/4 cup chopped finely

salt : to taste

turmeric : 1/4 tsp

Wash and soak the peas in water over night. Next day pressure cook them in a cooker for 2 whistles and drain the water. Use the water to make soup.

Heat oil in a wide pan and add in the mustard seeds, cumin, dry red chilli, curry leaves, green chilli, turmeric and onions. Fry until the onions are brown in color and add in the salt. Mix well and add the peas and just toss on till all the peas are coated with the oil and onions.

Serve as a evening snack with a cup of tea garnished with chopped corriander leaves and onions.

Khatta dhokla

Ingredients :

Upma ravva / sooji / semolina : 2 cups

raw rice : 1/4 cup

urad dal : 1/4 cup

curd : 1 cup

water 1/2 cup ( approx)

oil : 1 tbsp

lime juice : 1 tsp

ginger : 1 inch piece

green chilli : 2

soda : 1 tsp

for tempering :

oil : 1 tbsp

mustard seeds : 1 tsp

chana dal : 2 tsp

urad dal : 1 tsp

cumin : 1 tsp

curry leaves : few

dry red chilli : 3

turmeric : 1/8 tsp

corriander leaves : 1/2 cup chopped finely for garnishing

Wash and soak the rice and moong dal for about one hour and grind it to make a paste along with ginger and green chillies. Now to this add in the sooji, oil, curd and lime juice. Mix well. If u find that the batter is thick add in the water also and mix. Allow to stand for half an hour. Now grease the pan with oil and keep aside. After that place the cooker on the stove and pour water and heat. Let the water bubble. Mix the soda with the batter and immediately pour it into the mould and keep in the cooker and cook for 12 - 15 minutes in the cooker with the lid on and no whistle on top. check to see if a tooth pick comes out clean. Otherwise cook for some more time. When done remove the lid and cool for 5 minutes. Invert the pan and remove the dhokla onto another plate. Cut it into pieces. Now heat a small pan with one tbsp oil and add in the mustard seeds. Allow them to crackle. Now add in the chana dal, urad dal, cumin, dry red chillies , curry leaves and turmeric. Add it over the dhokla. Garnish with corriander leaves and serve with green chutney.

Carrot koora / curry

Ingredients :

Grated carrot : 3 cups

Oil : 1 tbsp

mustard seeds : 1 tsp

chana dal : 2 tsp

urad dal : 1 tsp

cumin : 1 tsp

curry leaves : few

green chillies : 5 or 6 (finely chopped)

turmeric : 1/4 tsp

corriander powder : 1/2 tsp

salt : as per taste

Heat oil in a pan. Add the mustard seeds and allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Mix once and add in the finely chopped green chillies. After they are cooked well add in the grated carrot. Keep mixing in between. After some time add in the salt also. Cook until all the water dissappears and the carrot comes closer. Now add in the corriander powder. Cook for another minute and switch off the stove. Serve hot either with rice or rotis.

Methi parata

Ingredients :

Methi leaves : 2 cup chopped finely

wheat flour : 2 cup

besan : 1/2 cup

salt : as per taste

green chillies chopped : 1 tsp ( u can increase if u ant more hotness)

ajwain seeds/ vama : 1/2 tsp

cumin seeds : 1/2 tsp

oil : for spraying (optional)

Mix all the ingredients except oil with water and make a smooth dough as a chapati dough. Now divide the dough into as many equal parts as u like roll out thin paratas with a rolling pin. Heat a non stick pan or tava and put the parata on it anf fry on both sides till nice brown spots appear on the parata. U can spray oil on the parata while frying but it is purely optional. Remove on to a plate and continue to do the same with the others. Serve hot along with curd and pickle.

Finger rolls

Ingredients :

Wanton wrap sheets: 1 pak
for stuffing :
shredded cabbage : 1 cup
grated carrot : 1/2 cup
grated raw potato: 1/2 cup
beans sliced thinly: 1/4 cup
mashed cooked peas : 1/4 cup
green chillies thinly sliced : 3 no
finely chopped onion : 1 cup
finely chopped spring onions : 1/4 cup
ginger garlic paste : 1/2 tsp
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
turmeric : 1/4 tsp
amchoor powder : 1/4 tsp
chat masala : 1 tsp
salt : according to taste
chopped corriander leaves : 1/2 cup
oil : for deep frying

Heat 1 tsp oil in a pan and when hot add the mustard seeds and allow them to splutter. athen add in the cumin and turmeric and immediately add the green chillies and onion. Once the onions are brown in color add in the ginger garlic paste. Let it cook. Now add the beans, carrot and potato. Place a lid and keep mixing inbetween to avoid burning at the bottom. After the veges are cooked add in the salt, amchoor powder and chat masala. Now add the cabbage, spring onions, corriander leaves and mix for a minute or two. See that the cabbage remains crunchy and not over cooked. Switch off the stove and allow the mixture to cool down.

Now take one sheet and place this mixture inbetween and roll it as u do for spring rolls.. Repeat it for all the other sheets. Place a pan and fill it with oil for deep frying the rolls and fry them till they are golden brown in color. Drain the excess oil on a paper towel and serve hot with tomato sauce or ketchup.

Orange juice

Ingredients :

Oranges : 3

vanila ice cream : 1 cup

sugar/ honey : to taste

edible camphor : a pinch

ice : 1/2 cup

Extract the juice from the oranges with a juicer or squeeze and remove the juice. Blend the juice and ice cream with sugar, water and camphor in a mixer or with a hand blender until u get a nice foam. Pour into a tall glass filled with crushed ice at the bottom and serve immediately inorder to avoid settlement garnished with orange piece .

Aloo fry

Ingredients :

Potatoes : 2 big

Onions : 1

oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds: 1 tsp

curry leaves : few

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

red chilli powder : 3/4 tsp

corriander powder : 1/2 tsp

cumin powder : 1/4 tsp

salt : as per taste

corriander leaves : few

Wash, peel and cut the potatoes into small pieces and put them in salt water to avoid discoloration. Chop the onions finely and keep aside. Now heat a pan and pour in the oil. Put in the mustard seeds, chana dal, urad dal, cumin, turmeric and curry leaves. Add in the onions. Keep mixing so that the bottom doesn't get burnt. When the onions turn translucent add in the ginger garlic paste. keep mixing. After the onions turn a slight brownish, add in the potatoes and cook until they are cooked. Now add the red chilli powder, salt, cumin and corriander powder and again mix well. Switch off the stove and transfer it into a serving bowl and garnish with corriander leaves. Serve hot either with rice or rotis.

Maggi noodles

Ingredients :



Maggi noodles : 100 gms
Oil : 1 tsp
Onions : 1/2 cup chopped into long thin slices
Beans : 1/2 cup chopped finely
tomato : 1 big chopped and deseeded
carrot : 1/2 cup chopped
green peas : 1/2 cup
curry leaves : few
mustard seeds : 1/4 tsp
cumin : 1/4 tsp
corriander leaves : 1/2 cup chopped finely
salt : to taste

First heat oil in a wide pan and add the mustard seeds, cumin and curry leaves. Now add in the beans, carrots and green peas. Cook until the vegetables are tender and add the water as given on the maggi packet. Add in the noodles and cook them . Now add the masala that comes along with the noodles and add the chopped onions and tomato and mix well. The onions and tomatoes should not be cooked for long as they become soft. So just add tehm give a nice mix and switch off the stove. Adjust the salt . Serve hot garnished with corriander leaves.

Perugu charu / Raita

Ingredients :

Curd : 2 cups

oil : 2 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

chana dal : 2 tsp

urad dal : 1 tsp

dry red chillies ; 3

curry leaves : few

chopped onions : 1/2 cup

green chilles : 2 no chopped finely

turmeric : 1/4 tsp

salt : to taste

corriander leaves : for garnishing

Take curd in a bowl and beat it until it is smooth. Add the chopped onions and salt. Add some water to make it to a flowing consistency. In a small pan heat oil and add in the mustard seeds, chana dal, urad dal, cumin, red chillies, turmeric ,chopped green chillies and curry leaves. See that u don't burn the tempering otherwise it tastes bad. Add this to the curd and mix immediately inorder to avoid curdling of curd. Adjust the salt, garnish with corriander leaves and serve with plain rice.

Healthy Vegetable Pasta

Ingredients :

Long thin vermicelli : 150 gms ( 5 oz)

oil : 1 tbsp

onions : 1/2 cup thinly sliced

potato : 1/2 cup cubed

tomato : 1 cup deseeded and cut into big pieces

beans : 1/2 cup chopped finely

carrots : 1/2 cup

peas : 1/2 cup

crushed red pepper ; 1/2 tsp

salt : to taste

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

curry leaves : few

corriander leaves : few (for garnish)

Cook the pasta with 1 tsp oil and some salt. Strain and keep under cold running water for a min inorder that they do not stick to each other and put aside.Heat oil in a wide pan. Add the mustard seeds and cumin. Add in the curry leaves, potato,carrots, beans and peas. Cook till they are tender. Now add the tomatoes, onions and cook for one minute. Do not over cook as they become soft. Now add in the cooked pasta, crushed pepper and salt and mix well. Serve hot garnished with spring onions, onions and corriander leaves.

Black grape juice

Ingredients :



Black grapes : 1 kg
sweetened condensed milk : 3 tbsp
edible camphor : a pinch
cardamom powder : a pinch
cashewnut, almond and pista powder : 1 tbsp

Put the grapes in a blender and blend them. Now strain the juicethrough a strainer. Add in the other ingredients and blend once again . Pour it in a glass and serve chilled.

Tomato rasam

Ingredients :

Tomatoes : 3 small
Tamarind : 2 inch piece
oil :2 tsp
mustard seeds : 1 tsp
cumin : 1 tsp
cumin powder ; 1/2 tsp
garlic paste : 1/2 tsp
fenugreek seeds : 1/4 tsp
corriander powder : 1/2 tsp
red chilli powder : 1/4 tsp
dry red chillies : 4
curry leaves : few
corriander leaves : few
turmeric : 1/4 tsp

Cut and boil the tomatoes along with tamarind and cool. Now squeeze out the pulp and keep aside. In another pan heat the oil and add the mustard seeds. Let them crackle. Add in the fenugreek seeds, cumin , dry red chillies, curry leaves, turmeric, cumin powder, garlic paste, corriander powder and corriander leaves. See that the flame is low otherwise the powders will tend to burn and u do not get a nice flavour. Now pour in the pulp and stir once. U can add water to get the desired consistancy. Now add in the chilli powder and salt. Cook on medium flame for about 20 minutes so that all the spices get absorbed by the tomatoes and switch off the stove. Serve hot with rice.

Aratikaya vepudu / Planatain/ Raw banana curry

Ingredients:

Aratikaya / Raw banana / Plantain : 1

oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

red chilli powder : 1 tsp

salt : as per taste

corriander powder : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

Wash peel and cut the plantain into small pieces. In a pan heat the oil and add the mustard seeds. Allow them to crackle and add the chana dal, urad dal, cumin curry leaves and turmeric. Put the flame on medium heat. Add in the plantain pieces also. Keep mixing until they attain a crispy texture and are cooked well. Add in the chilli powder, corriander powder and salt. Mix well and switch off the stove. Serve hot as a side dish with rice.

U can also add some crushed kasoori methi leaves for additional flavour.

Palakoora / Spinach fry

Ingredients :

Palakoora/spinach : 4 cups chopped

onion : 1 cup chopped finely

oil :1 tbsp

mustard seeds : 1 tsp

cumin : 1 tsp

chana dal : 2 tsp

urad dal : 1tsp

curry leaves : few

red chilli powder : 1tsp

salt : to taste

corriander powder : 1 tsp

turmeric : 1/4 tsp

Heat oil in a pan and put in the mustard seeds. Allow them to splutter. Now add in the chana dal, urad dal, cumin, curry leaves and turmeric. Add the onions. Keep mixing. Let the onions turn dark brown in color. Now add the chopped spinach and keep mixing. Do not cover because you will loose the flavour. When the spinach starts to come closer add in the red chilli powder, corriander powder and salt. Keep mixing. Switch off the flame when all the water from the spinach evaporates coming closer.Easy spinach curry is ready. Serve garnished with onions. Goes well with rice or rotis.

Taco shells

Ingredients :

Taco shells : 10 pieces

Beans : 2 cups chopped very finely

potato : 1 small boiled and chopped finely

carrot : 1/2 cup chopped finely and boiled

peas : 1/2 cup boiled

onion : 1/2 cup chopped finely

green chillies : 3 chopped finely

oil : 1 tbsp

mustard seeds : 1 tsp

cumin : 1 tsp

gingergarlic paste : 1 tsp

turmeric : 1/4 tsp

corriander powder : 1/2 tsp

chat masala : 1 tsp

corriander leaves : 1/4 cup chopped finely

lime juice : 1/2 tsp

salt : to taste

Heat the oil in a pan and add in the mustard seeds and allow them to crackle. Then add in the cumin seeds and onions. Keep mixing in order to avoid burning and aticking to the bottom.Once the onions turn translucent add in the gingergarlic paste,turmeric and green chillies. Add the beans also and keep mixing. After the beans are cooked add in the potatoes,carrot and green peas. Now add the salt,corriander powder and chat masala. Switch off the stove and add the chopped corriander leaves and lime juice. Give it a nice mix.

Place the taco shells in the microwave and heat them for about 1 min for 5 tacos. Now place this cooked mixture in between them and serve hot with tomato sauce or ketchup.

(Heating time for tacos may be different in different microwaves so watch them out.)

Khajalu

Ingredients :

maida : 2 cups

ghee/clarified butter : 2 tbsp

salt : a big pinch

sugar : 2 cups

oil : for deep frying

cardamom : a pinch

edible camphor : a small piece

soda : a pinch

First take a big bowl and seive the maida so that no lumps are present. Put in the salt, soda, one tsp oil and water to make a soft dough like the chapati dough. Keep covered for about 15 min. Now roll out a big chapati with the dough. (Can be done on the table or counter top.). Spread the ghee on the chapati and sprinkle some sugar and flour on it. Now roll the chapati like a mat. Cut it into small pieces lenghtwise and just press them with hand. Do not press too hard or the layers get stuck.

Take a wide mouthed pan and put the sugar in it. Pour one cup of water and bring it to a boil. The syrup should attain one-thread consistency. Put in the cardamom and camphor. Switch off the stove.

Now place another pan on the stove, pour the oil and heat it. The oil should be medium hot. Drop the pieces one by one and fry till they attain a brown color. Take them out on a paper towel and drain the excess oil.

Put these into the sugar syrup and keep mixing till all the syrup is absorbed by the khajas. Note that the syrup as well as the pieces should not be too hot as the dish gets spoiled while dipping. They should be warm not hot.

Serve after the syrup is absorbed completely.

Guddu koora / Egg burji

Ingredients :

Onions : 2 cups (chopped finely)
eggs : 4
oil : 2 tbsp
chana dal : 2 tsp
urad dal : 1 tsp
mustard seeds : 1 tsp
cumin : 1 tsp
curry leaves : few
cumin powder : 1/2 tsp
corriander leaves : 1/4 cup
dry coconut powder : 1 tsp
red chilli powder : 1tsp
salt : as per taste
turmeric : 1/4 tsp
ginger garlic paste : 1/2 tsp
corriander powder : 1/2 tsp

Heat oil in a wide mouthed nonstick pan. Add the mustard seeds and allow them to splutter. Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Add in the onions and ginger garlic paste. Add salt and keep mixing inorder to avoid sticking at the bottom. Fry till the onions become dark brown in color. Now add in the cumin powder and coconut powder. Mix well. Break the eggs and add them. Keep mixing so that the egg coats the onions nicely. Add the red chilli powder. Adjust the salt. Put in the corriander powder and corriander leaves. Switch off the stove. Serve hot either with rice or chapatis.

Strawberry juice

Ingredients :

strawberries : 1 lb

sweetened condensed milk : 1/2 cup

sugar/honey : as per taste

dry nuts powder : 2 tsp (cashew, almond and pista)

cardamom : small pinch

eadible camphor : small pinch

Extract the juice of the strawberries using a juicer or mixie and straining method. Now take a big bowl and put in the juice and condensed milk and honey and blend for some time until froth forms. Add the dry nut powder, cardamom, edible camphor and blend once again. Pour this into a long tall glass and serve chilled.

Upma

Ingredients :

Semolina / upma ravva : 2 cups

water : 4 cups

green chilli : 4 cut into small pieces

dry red chilli : 4

chana dal : 2 tbsp

urad dal : 1 tbsp

mustard seeds: 1 tsp

cumin : 1 tsp

peanuts : 2 tbsp

fried cashewnuts : few for garnishing

curry leaves : few

corriander leaves : 1/2 cup

onions : 1/2 cup cut lenghtwise

oil : 1 tbsp

ghee or clarified butter : 1 tbsp

Take a pan and dry roast the ravva. Roast until it emits out a nice aroma. Keep it aside. In the same pan add the oil and wait until it gets heated up. Now add in the mustard seeds and allow them to crackle. Add in the chana dal, urad dal, cumin, peanuts, green chillies,dry red chillies,curry leaves and onions in the same order. Keep mixing in between to avoid burning. Add in the corriander leaves, salt and water, bringing it to a boil.

Now keep mixing and add the ravva so that lumps do not form. Put the flame on medium and close the lid. Wait for about five minutes and mix once again. Switch off the stove.Wait for five minutes and serve hot garnished with cashews and ghee on top. Excellent with lime or mango pickle.

Gutti vankaya koora / Stuffed eggplant curry

Ingredients :

baby eggpants : 6 no

onions : 1/2 cup chopped finely

ginger garlic paste : 1 tsp

dry coconut : 2 inch piece

seasme seeds : 1/4 cup

peanuts : 2 tsp

red chilli powder : 1 tsp

salt : to taste

tamarind : lime size

turmeric : a big pinch

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

curry leaves : few

corriander seeds : 3 tsp

cinamom stick : 1 inch piece

cloves : 3

cardamom : 1

corriander leaves : few for garnishing

Oil : for deep frying

Dry roast the corriander seeds, peanuts and seasme seeds. Now grind the corriander seeds along with cinamom, cloves and cardamom and keep aside. In the same jar grind the dry coconut, peanuts and seasme seeds to a coarse paste adding little water. Keep aside. Soak the tamarind in hot water and squeeze out the liquid.

Heat enough oil in a pan for deep frying the eggplants. Cut the egg plants from the bottom holding the green part on the top so that the slices are intact in the shape if a plus sign and put them in cold water with little amount of salt so as to avoid darkening. Now place the eggplants in hot oil and fry for some time until they are cooked 75 %. Take them out onto a plate.

Take another pan and pour 2 tsp oil and heat it. Add in the mustard seeds and allow them to crackle. Add in the cumin, turmeric and onions. Keep mixing to avoid burning. Once the onions turn translucent add the ginger garlic paste. keep mixing add the ground corriander mixture. Now add the tamarind liquid and the ground paste and cook till the raw smell goes off. Add the red chilli powder and salt. Drop in the egg plants. Cook till the egg plants absorb all the flavours of the mixture for about 10 minutes. At this point the oil should start oozing out otherwise cook for some more time. Switch off the stove and serve hot garnished with corriander. Goes well with chapatis.

perugu pachadi / Raita

Ingredients :

Curd : 2 cups
onion chopped finely : 1/4 cup
tomatoes chopped finely : 1/4 cup
cucumber chopped finely : 1/4 cup
corriander leaves chopped finely : 1/4 cup
green chillies chopped : 3 nos
salt : to taste

Take a large bowl and blend the curd such that it is of a smooth consistancy. Now add in the remaining ingredients and mix well. Serve chilled with paratas, fried rice or biryani.

Bendakaya / bendi sambar

Ingredients :

Toor dal / kandi pappu : 1 cup raw

oil : 1 tbsp

onion : 1/2 cup sliced thinly

tomato : 1 big sliced thinly

okra/bendi : 1/2 cup cut into pieces

green chillies : 2 cut into pieces

dry red chillies : 3

tamarind : lime size

fenugreek seeds : 1/4 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

cumin powder : 1/4 tsp

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

corriander powder : 1/2 tsp

corriander leaves : 1/2 cup

red chilli powder : 1/2 tsp

salt : as per taste

Pressure cook the dal for 4 whistles. Mash and keep aside. In the meanwhile soak the tamarind in hot water and squeeze out the juice. In a large pan pour the oil and allow it to heat. Now put in the fenugreek seeds, mustard seeds and allow them to crackle. Add in the cumin, dry red chillies and curry leaves. Also add the turmeric,green chillies, onions, okra and ginger garlic paste. Keep mixing in order to avoid burning and sticking to the bottom. Once the onions are translucent add in the tomatoes. Cook for some time till the tomatoes are cooked. Now add in the tamarind juice and bring it to a boil. Also add in the mashed dal and bring it to boil. Add water if necessary. After some time add the red chilli powder,salt, cumin powder and corriander powder. Add the corriander leaves also. Keep on slow flame for about 10 min and then switch off the stove. Serve hot with rice.

Majjiga / Buttermilk

Ingredients :

Curd : 1 cup

water : 3 cups

ice cubes : few

salt : as per taste

ginger : small piece

green chilli : 1 small

lime juice : 1/2 tsp

corriander leaves : few

Take a large bowl and mix in the curd and water. Add in the salt and lime juice. Now add the crushed ginger and green chilli. Serve it in a tall glass. First put in the ice cubes. Now pour the buttermilk thru the strainer and top it off with the corriander leaves. Ready to serve.

Note : u need not add lime juice if the curd is sour else it will become too sour.

Nuvvula poornam / Seasme seeds sweet

Ingredients :

All purpose flour / Maida : 1 cup
salt : a pinch
Oil : for deep frying

For stuffing :
seasme seeds : 2 cups
jaggery : 2 cups (powdered)
cardamom powder : a pinch
edible camphor : a pinch

dry nuts : 1/2 cup (sliced cashews, almonda and pista)


Dry roast the sasme seeds in a pan and allow them to cool. Grind into a coarse powder along with the powdered jaggery, cardamom and camphor. It becomes a sticky paste. Add the dry nuts to this mixture. Now make lime size balls and place them aside.

In a bowl take the flour and add a pinch of salt and make a smooth batter adding water. The batter should be of dosa batter consistency. Keep a pan and pour the oil and heat it. Now dip each ball in this batter and put into the oil. Fry until it gets a golden brown color on all sides. Remove and drain the excess oil on paper towels. Serve hot or cold.

Aku bajji / Spinach fritters

Ingredients :

Spinach leaves (big ones) : 15 or 20

Besan : 1/2 cup

corn flour : 1 tsp

rice flour : 1 tsp

red chilli powder : 1/2 tsp

salt : 1/2 tsp

cumin seeds : 1/4 tsp

vaamu (ajwain seeds) : 1/2 tsp

turmeric : a pinch

oil : for deep frying

Mix all the ingredients except spinach and oil with water to make a smooth batter. Now place a pan and fill it with oil. Let it heat. Now dip each spinach leaf into the batter and drop it into the hot oil and fry till it is golden brown in color. Remove on to a paper towel to drain off the excess oil. Serve hot with ketchup.

Gummaadikaya pachadi / Pumpkin pickle

Ingredients :

Pumpkin (gummadikaya) : small piece

lime juice : 2 tsp

red chilli powder : 2 tsp

salt : 3/4 tsp

mustard powder (avapindi) : 3/4 tsp

fenugreek powder (menthu pindi) : 1/4 tsp

For tempering :

Mustard seeds : 1/2 tsp

cumin : 1/2 tsp

oil : 1 tbsp

turmeric : 1/4 tsp

Cut the pumpkin into very tiny pieces after removing the seeds. Now put in the red chilli powder, mustard powder, fenugreek powder, salt and lime juice and mix well.

In a small pan heat the oil and add the mustard seeds and allow them to crackle. Add the cumin seeds and turmeric. Cool the oil and pour it over the pumpkin mixture. Mix well and serve after 2 hours or so after all the ingredients have been absorbed by the pumpkin.

Goes well with rice and mudda pappu.

Ullipaya pakodi / Onion fritters

Ingredients :

Onion : 2 big

besan (shanaga pindi) : 3 tbsp

corn flour : 2 tsp

cumin seeds : 1/2 tsp

green chillies : 3

red chilli powder : 1/4 tsp

salt : as per taste

ginger garlic paste : 1 tsp

turmeric : 1/4 tsp

curry leaves : few (optional)

oil : for deep frying

First cut the onions lengthwise into very thin sripes. Similarly chop the green chillies into tiny pieces. In a large mixing bowl put in the cut onions and spread them apart with the hand. Add the besan, corn flour, green chillies, red chilli powder, ginger garlic paste, cumin, turmeric and salt. Tear the curry leaves with hand into tiny pieces and add to the mixture. Mix well. Add little water if required.

Now pour oil in a pan for deep frying and heat it. Now drop down a batch of pakodis with hand into medium hot oil and fry till they attain golden brown color. Remove and drain the excess oil on a paper napkin. Serve hot with tomato sauce or ketchup.

Note : U can decrease the amount of green chillies and chilli powder if u like them to be less hot or incerase the same for more hotness.

Mamidikaya annam / Mango rice

Ingredients :

Raw rice : 1 cup

Raw green mango grated : 1 cup

green chillies: 4

dry red chillies : 4

Chana dal : 2 tsp

Urad dal : 2 tspsp

Mustard seeds : 1 tsp

cumin : 1 tsp

peanuts : 2 tbsp

curry leaves : few

oil : 2 tsp

turmeric : 1/4 tsp

salt : 3/4 tsp

cashewnuts : for garnish (optional)

Wash and cook the rice and spread it in a big bowl to cool. See that the rice grains do not stick to each other. In the meanwhile heat a pan. Pour the oil into it and add the mustard seeds and allow them to crackle. Now add the chana dal, urad dal and cumin in the same order and keep mixing. Add the peanuts and turmeric. Add the slit green chillies, curry leaves and broken dry red chillies too. Now add the grated mango and cook for sometime until the water evaporates. Add the salt also. Switch off the stove.

Mix this with the cooled rice and serve garnished with cashewnuts.

Mudda pappu / Plain dal

Ingredients :

toor dal (kandi pappu) : 1 cup

garlic pods : 2 big

cumin 1/4 tsp

turmeric : 1/4 tsp

salt : 3/4 tsp

for tempering :

Oil : 2 tsp

Mustard seeds : 1/2 tsp

cumin : 1/2 tsp

dry red chillies : 3

curry leaves : few

Cashewnuts : 6 (optional for garnishing)

Wash and pressure cook the dal along with garlic, cumin and turmeric, adding little less amount of water. Cook for 3 whistles and cool down. Now mash tha dal. It should be thick only then it tastes good . So keep an eye while pouring water to pressure cook. Add in the salt and mix well.

Now heat oil in a small pan and add the mustard seeds. Allow them to crackle and add in the cumin seeds, broken dry red chillies, curry leaves and the turmeric. Now pour this hot mixture over the dal. Garnish with fried cashewnuts.

Tastes heavenly when served with plain rice, ghee and pickle.

Tamata pappu / Tomato dal

Ingredients:

Toor dal (kandi pappu) : 1 cup

Tomato : 1 big

onion : 1 small

tamarind : key lime size

dry red chilli powder : 1 tsp

turmeric : 1/4 tsp

salt : 1 tsp

for tempering :

Mustard seeds : 1 tsp

cumin : 1 tsp

garlic pods : 5 or 6

dry red chillies : 3

curry leaves : few

oil : 1tbsp

turmeric : pinch

Wash the dal and keep it in a pressure cooker. Put in the diced tomatoes and onions along with the tamarind. Now put in the red chilli powder and turmeric . Add some water and pressure cook the dal for 3 whistles so that the dal becomes smooth when mashed.

Cool it for some time, mash the dal and put in the salt. Adjust the salt .

Take a small pan, pour the oil and heat it. Now add the mustard seeds and allow them to splutter. Add the cumin and garlic pods. Immediately add the broken dry red chillies and curry leaves along with a pinch of turmeric. Pour this hot mixture over the dal.

Mix well and serve hot either with chapati or rice.

Note : Instead of tamarind you can also use 1 tsp of amchoor powder if u like.

Phool makhana curry

Ingredients:

phool makhana : 2 cups

chopped onion : 1 cup

chopped tomato : 1 cup

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

ginger garlic paste: 1 tsp

corriander powder : 1 tsp

dry coconut powder : 1 tsp

poppy seeds powder (gasala podi) : 1 tsp

red chilli powder : 1 tsp

salt : 3/4 tsp

table cream (optional) : 2 tbsp

kasoori methi leaves : 1/2 tsp

chopped corriander leaves : 1/2 cup

oil : 2 tbsp

First heat one spoon oil in a large wide pan and roast the phool makhana. Take off the pan when they turn brown and keep aside. In the same pan pour the remaining oil and heat it. When it becomes hot add the mustard seeds and let them splutter. Now add the chana dal, urad dal, cumin, turmeric and curry leaves. Add the chopped onion and ginger garlic paste and cook till the onions turn brown in color. Add in the corriander powder, kasoori methi leaves and tomatoes. Close the pan and keep mixing in between so that the bottom does not get burnt. After the tomatoes get cooked add some water and red chilli powder along with salt and keep mixing. Also add the phool makhana at this time. Cook for about 5 minutes and add the coconut powder and poppy seeds powder. Also add the table cream and keep mixing. After 3 minutes switch off the stove. Garnish with corriander leaves. Serve hot with either rotis or rice.

Note: U can even use the onion paste for onions and tomato paste for tomatoes if u cannot chop them that finely because after cooking u should not feel the onion and tomato pieces coming in between.

Mixed vegetable koorma / curry

Ingredients :

Potato : 1

Onion : 1

Tomato : 1

Drum sticks : about 20 pieces

green peas : 1 cup

cauliflower : 1 cup

Ginger garlic paste : 1 tsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

curry leaves : few

chopped corriander leaves : 1/2 cup

raw corriander powder : 1 tsp

cloves : 2

cardamom pod : 1

cinamon stick : 1" piece

bay leaf : 1

dry coconut powder : 1 tsp

red chilli powder : 1 tsp

salt : 3/4 tsp

oil : 1 tbsp

Wash and peel the potato , cut it into small bite size pieces and put in cold water so that it does not change its color. Chop the onions and tomatoes and keep them aside. Clean the cauliflower and cut into big florets and place aside.

Now take a wide mouthed pan and pour the oil into it and let it heat. Put the mustard seeds allow them to splutter. Put in the bay leaf, cloves, cardamom and the cinamon stick. Also put in the chana dal, urad dal cumin seeds and curry leaves in the same order. Mix once. put in the onions and turmeric powder and cook till the onions turn translucent. Add the ginger garlic paste, potatoes, cauliflower, peas and the corriander powder. Keep mixing to avoid burning. Once the onions are brown in color add the tomato and cook till all the veges are cooked properly. (U can keep a lid and keep mixing in between to do this). Add in the red chilli powder coconut and salt. Now add the cooked drumsticks and mix well. Finally add the chopped corriander leaves and serve hot either with chapatis or rice.

If u want to have more gravy add another tomato, adjust the seasoning and little water while cooking. Drumsticks should be cooked for a while in salted water so that they do not taste bad and uncooked.