Sabudana/Saggubiyyam vadalu

Ingredients:

sabudana(saggubiyyam)/Cassava pearls 150 gm
Sour curd 2 cups
Rice flour 2 cups
chopped green chilli 12 (depends on your spice level)
finely chopped onions 1-2 cups chopped cilantro 1 bunch salt 21/2 table spoons(depends on your taste)
water 1/2 cup Baking powder 1 spoon
oil

Method:

1. First soak sabudana in sour curd about 4 to 6 hrs before you want to make,if required you can also use little water(if you have less curd) .

2.once the soaked sabudana becomes soft that means you can start the recepie .

3.Add rice flour to that sabudana and little water make it little tight and then add chopped green chillies and chopped onions & salt and cilantro,baking powder and make sure that mixture of all these shoudn't be too loose .

4.Take a pan and pour oil and put that on medium heat .Once the oil becomes heated you just make little dough with your hands and drop it onto your oil.Repeat the same procedure till the pan filled with your bondaas.

5.Once the oil stops bubbling around your bondaa that means that frying is complete for that bondaa..and let it turn on other side and let it fry for few more minutes ..so remove all fried bondaas from the pan and place on to a paper towel.

Bottle gourd/sorakaya patties/appalu

Bottle Gourd is very beneficial for health, especially for heart, and you can have a glass full of its juice if you are on a weight loss program too.

Ingredients:

Bottle gourd/ Sorakaya - 1 big
green chilies - 8 (3 tbsp paste ) or more depending on your taste
ginger-half inch piece
curry leaves-2 springs
chana dal-4 tsp- optional
Sesame seeds/ nuvvulu - 2 tbsp optional
peanuts-5 tsp -optional
Rice flour-required according to the moisture contained in the bottle gourd
Oil for deep frying
mint and coriander leaves-1 bunch of each

Preparation:

1.Wash the green chilies(remove stems) and ginger ( and peel the skin of ginger) , put it in the blender , make a coarse paste.

2.wash the bottle gourd and Grate the gourd, no need to peel the skin. To the grated gourd add green chili-ginger paste, salt, curry leaves ,coriander leaves ,now mix well.
3.To this mixture add rice flour as much as the mixture takes until you are able to make nice dough out of it, do not add any water . The amount of rice flour adding to the grated mixture depends on the moisture in the bottle gourd.The mixture shouldn't be too hard or too loose.

4.Once the dough is made,taste it and if you want add more chili paste or salt .Make small ball (the size of a small ball), apply some oil to one side of a ziploc bag. Now using your fingers press it into a nice even round shape or you can use a poori press using two ziploc bags on each side of the press.
5.Take a deep pan and heat enough oil, slowly take the appam from the cover and slide it in the oil fry it until the edges are little brown.
6.If you are calorie conscious ,just fry it like chapathi on the flat pan. Enjoy the patties!!

Stuffed bittergourd/kakarkaya curry

Ingredients:

Bitter gourds-5(use small 3inch size karela-if you feel gourds are big cut into two pieces )
Dry mango powder/amchur powder-1tbsp
besan/bengal gram powder-2or 3 tbsp
red Chilli powder-1/2 tsp
Onions-1medium size(finely chopped)
cuury leaves-1 springs(optional)
coriander leaves/cilantro for garnishing
cumin seeds/jeera-1tsp
ginger garlic paste-1tbsp
oil- 8to10 tbsp(total)
Salt to taste
sugar or jaggery/bellam -11/2 tsp
Turmeric powder-1/4 th spoon

Method:

1. First prepare the masala for stuffing gourds :scrape the rough edges so that bitter gourd surface looks uniform and it will help in uniform frying of bitter gourd .

2.slit Bitter gourds from one side along length wise(longitudinal direction) as shown in the picture and remove seeds inside the bitter gourd and chop the seeds into very small size.If you feel chopping seeds is a heavy work just grind it coarsely using a mixi/Mortars and Pestles .

3.Take small pan,add 3 tsp of oil in a pan , add cumin seeds and add onions fry till golden brown,then add turmeric powder and besan flour. cook/fry the mixture , till you get a nice aroma of roasted besan.

4.Add ginger garlic paste and stir for a minute and add chilli powder and add chopped bitter gourd seeds.cook the whole mixture till nicely roasted,then add amchur powder , fry in low heat , add salt,coriander leaves and little sugar or jaggery.This whole masala preparation takes 10 -15 min.Now spicy masala is ready!!

5.stuffing :stuff the bitter melon with the cooked masala either using your hand or spoon. optional -tie the karela with small thread so the mixture is intact inside while cooking.

6.Take another pan add 6 tsp oil ,shallow fry in medium/low heat and cover with a lid on the pan .check freequently to prevent burning of gourds.

7.changing the sides of gourd in between ,till whole bitter gourd is well fried/cooked .If you feel the slit is too wide/large ,turn the gourd carefully in the pan or dont turn the gourd with stuffing down .

8.If you want the gourds to be crispy,once the bitter gourds are cooked, remove the lid and fry on low flame till crisp. You will find brown spots on the bitter gourds when they are fried.

9.Light sour,spicy stuffed bitter gourds are ready to eat with rice!!

Note: If you dont have amchur powder in handy you can also use other ingedients as a substitute i.e lemon juice along with corainder powder or any chat masala powder.

Radish With Moong Dal/Mullangi/Mooli

Ingredients:

Radish/Mullangi-1/2 kg

Moong dal-1/8 kg

green chilli-4

dry red chilli-4

oil-6 tsp

shredded coocnut-2 tsp

curry leaves

garlic-4 pods

sugar-1 tsp(opt)

salt to taste

turmeric powder

Coriander leaves for garnishing-optional,seasoning ingredients(talimpu)

Method:

1.Soak moong dal in water abt 1/2 hr.In the mean time Wash the radish/mullangi thoroughly and peel it if you feel they are dirty.Grate the radish using grater and take this grated radish into a bowl.

2.Grind green chilies in to a corase paste and keep it aside.

3.Once the dal is soaked ,add this dal to the grated radish and add salt and turmeric powder too and keep it aside for half an hour.I have added very less turmeric powder but you can add more so that the dish looks colorful.

4.Take a pan,heat oil and add al tadaka/talimpu/seasonig ingredients and fry for a 2 min and then squeeze the water from grated radish and put that dry mixture into the pan.

5.Fry it on low flame and dont forget to put the lid on pan.Once the whole mixture is cooked,At last add shredded coconut and green chilli paste and fry for 2 min then switch off the stove.

6.Garnish with coriander leaves.This you can eat with either chapathi or rice.

Mushtoom Curry

This curry tastes like chicken..Yummy
Ingredients:

Mushrooms-300 gm
onion-1 big(finely chopped)
tomoto -1 big(finely chopped)
ginger-garlic paste-1 tsp
turmeric powder-1/4 th tsp
red chilli powder-1/2 tsp
methi leaves-1 bunch
salt to taste
curry leaves
cumin seeds-1 tsp
curd-3 tsp
oil-3 tsp
garam masala- 1/2 tsp
cilantro for garnishing

Method:

1.First wash the mushrooms and cut into two or 4 pieces.

2.Marinate the mushrooms by mixing with salt and turmeric powder,ginger-garlic paste and redchilli powder.If you want you can also add curd and mix well and keep it aside for 15 min.

3.Heat the pan,put oil,when heated add cuminseeds,curry leaves and saute for a min and then add onions fry untill onions beecomes trasnsluscent .Later add methi leaves and saute for a min and then add tomoto and fry for few more min.

4.Add marinated mushroom to it and keep a lid on the pan and cook it until mushrooms are cooked properly.

5.Atlast add garam masala powder and cilantro mix well,and sreve .

Vankai batani fry

Ingredients:

white/green brinjals-1/2 kg
Frozen/dried peas-1 cup
onion-1 big(lenghtwise/finely chopped)
seasoning ingredients
curry leaves
ginger-garlic paste- 1 tsp
green chilli-2 slit
red chilli powder-1/4 th tsp
turmeric powder-1/4 th tsp
salt to taste
garam masala powder-1/4 th tsp
oil-3 tsp
cilantro for garnishing-optional

method:

1.If the peas are dried ones,soak them in water for 6 hours or overnight.Later,you can cook it in the pressure cooker up to one whistle or you can cook outside on the stove and par boil it(inside should be slightly soft and firm on the outside).I used frozen peas.

2.chop onions lengthwise or finely and cut the brinjals lengthwise (it should be of length atleast half of your finger size)and place it in salt water untill you put these into the pan.

3.Heat oil in pan,add all seasoning ingredients(cumin seeds/jeera,mustard,chana dal,uruddal, and curry leaves.) and fry these for a min and then add onions and green chilies fry untill onion become translucent.Add ginger-garlic paste,turmeric powder and fry for few min.

4.Now add brinjal pieces , keep frying till brinjal gets softened,if you want you can keep the lid on the pan for some time but not whole cooking time. Now add red chili power, garam masala powder and salt and mix well. Cook for another 5 minutes over low flame till the oil separates. At this stage add the frozen/cooked green peas (draining all water) and toss gently without breaking them. Garnish with finely chopped coriander leaves and serve as a side dish for rice.

Nalla Karam

Ingrediants:
2 big fists Coriander seeds
1 big fist whole dry red chillies, unbroken
1 big fist washed and dried curry leaves
3 heaped tablespoons urad dal
Key lime sized tamarind ball
one big fist garlic cloves
2 tsps cumin seeds
1/2 cup oil
salt to taste (may be like 1/2 cup)

Method:

Roast coriander seeds, red chillies, urad dal and curry leaves separately, in very little oil over low-medium flame. Seeds have to turn slightly brown. Keep stirring every few seconds not to burn any of these. Curry leaves have to be crispy dry. Using the dry grind jar of your blender, grind the roasted items to a coarse powder. Add tamarind and pulse till it is torn into tiny pieces. Add garlic, cumin and salt. Pulse till garlic seemed to have coarsely crushed. Now take all of it into a mixing bowl and add the rest of the oil and adjust salt if needed. It might seem a little wet on the first day, but by the next day, it dries out considerably.

Tastes best in steaming hot rice with a blob of ghee.

Arvi/Chamagadda pulusu

Ingrediants:
1/2 kg Taro root/Colocasia/Chaamagadda/Arvi/Chembu
1 lemon size tamarind
2 tomatoes
7-8 pearl onions
2 green chillies
1 tsp ginger-garlic paste
Salt to taste
1 pinch turmeric
1-2 tsp red chilli powder (adjust to taste)
1 pinch methi powder
2 tsp dhania powder
1 pinch asoeftida
1 tsp mustard
1 tsp cumin seeds
1 stalk curry leaves
Corn flour (optional)

Method:

Immerse taro root in water and boil for 10-15 minutes. You can run a fork through the tuber to see whether it is cooked enough. Try not to over boil as these tubers tend to get mushy and sticky if they do. Peel off the skin and keep aside.
Slit the green chillies vertically and cut in half, peel skin off the onions and chop the tomatoes.
Soak tamarind for some time and extract the juice by separating the pulp, keep aside.
Take one and half teaspoon of oil in a deep-bottomed vessel, drop in asoeftida, mustard, cumin, curry leaves, green chillies, onions in that order.
When onions turn slightly transparent add the ginger-garlic paste and fry until the rawness of the paste is gone.
Add chopped tomatoes and some salt. Fry until the tomatoes start leaving oil.
Then turmeric+red-chilli powder+ methi powder+dhania powder and mix well.
Now add the peeled taro-roots, stir carefully so that they are not mashed for about 5 minutes.
Pour the extracted tamarind juice, add 2 cups of water (or the liquid consistency you like) and keep it to boil for another 10 minutes.
To increase thickness of the pulusu you can add a tea spoon of corn flour (mixed in quarter cup of water) or couple of tsps of boiled plain toor dal.
Tastes wonderful when had with plain white rice or chapatis