Dondakaya Ulli Karam(Tindura onion curry)

Ingredients

1 lb Tindora (Ivy Gourd)
1 big red onion
4-5 dry red chillies(you can add or reduce accordingly)
2tsp cumin seeds
2-3 tbsp oil
salt to taste
1/2 tsp turmeric powder
1 tsp besan (gram flour)

Method:

Wash tindora well, pat dry and trim the ends. Vertically slit the tindora from one side to three fourth of its size. Make sure the other end is intact.
Pressure cook tindora for just 3 whistles. Do not add water to the the pot of tindora. Add water only to the pressure cooker.
Meanwhile add onion,cummin and dry red chillies to the food processor and Pulse it.
Remember not to make a paste out of the onions. The ingredients should just blend.
In a pan add oil and saute the tindora till slightly golden and crisp. To this add the onion-red chilli blend, turmeric and salt. Let it cook on medium low heat for about 10-15 minutes till the raw onion smell disappears. Sprinkle gram flour, toss and leave for 5 more minutes. Serve with rice or rotis.

Gongura Mutton

INGREDIENTS : 1 pound mutton , 5 to 6 tbs oil , 2 cups gongura (red sorrel leaves) , 4 green chillis (slit) ,1/2 cup cilantro , 1 large onion (chopped) , 2 medium tomatoes ( chopped) , 2 tbs ginger and garlic paste , 1 tbs red chilli powder , 1 tsp coriander powder , salt , turmuric ,1 tsp cumin seeds and musturd seeds

METHOD

. Heat oil in a pressure cooker , add cumin seeds , musturd seed , green chillies then add chopped onions , sprinkle salt and turmeric and saute until onions are light brown

.Now add ginger and garlic paste

.Add cilantro leaves and chopped tomatoes ,cover and cook until tomatoes are mashed and oil separates

.Now add gongura leaves , saute on medium flame for 5 min

.Add chilly powder , coriander powder and mutton pieces ,mix well and fry on medium flame for 5 to 10 min

. Add 2 cups of water ,adjust salt and pressure cook for 3 to 4 whistles

Dahi bhendi

INGREDIENTS : 2 cups chopped fresh okra , 1 small onion (chopped) , 1 small tomato (chopped) , 3 cloves of garlic ( chopped) , 4 to 5 green chillis ( chopped) , 1 cup yogurt , pinch of turmuric , salt ,3 tbs oil , 1tsp cumin seeds and musturd seeds , curry leaves , cilantro

1/2 tsp garam masala powder ( optional)

METHOD

.Wash,dry and slice okra
.Heat 1 tbs oil in a tawa add okra pieces , and fry them on medium low flame for 10 to 15 min

.Heat oil in another pan add cumin seeds, musturd seeds , curry leaves and garlic , fry them for 1 min then add chopped onions and sprinkle salt and turmuric ,sautee them for 5 min

.Now add chopped tomatoes and green chillis , cook on medium flame until tomatoes are cooked

.Add shallow fried okra pieces in to tomato and onion mixture , mix well and add yogurt

.Cook for 5 min on low flame

.Sprinkle cilantro

.serve hot with roti .

Palak Vada

INGREDIENTS : 2 cups chopped spinach , 1-1/2 cup rice flour , 1 onion chopped , green chillis chopped , 1 tsp cumin seeds , pinch of baking powder , salt and water to make stiff dough , oil for deep frying

METHOD

.Mix all the above ingredients , and make a stiff dough ( like chapathi)

.Heat oil in a pan , shape vadas and drop in to oil

.Fry them on medium flame until golden color

.serve hot with ketchup

Egg cabbage curry

INGREDIENTS: 3 cups chopped cabbage , 1 cup chopped onions , 4 garlic cloves chopped ,4 to 5 eggs . 4 tbs oil , salt , cilantro , 1 tsp cumin seeds and mustured seeds

FOR MASALA : 3 tbs fresh grated coconut , 4 to 5 small green chillis , 1 tsp cumin seeds

METHOD

.Heat oil in a pan add cumin seeds , musturd seeds and garlic , fry for 1 min and add chopped onions ,sprinkle salt , mix well and cook for 5 min

.Now add chopped cabbage ,mix and cook on medium low flame for 10 to 15 min ,( until cabbage is cooked?)

.Mean while make a masala powder by grinding green chillis , coconut and cumin seeds

.Once the cabbage is cooked , add ground masala , mix well

. Now crack eggs directly in to pan , like as shown in pic

. add 2 tbs of water on the corners , cover pan completely , cook on low flame for 1o min .sprinkle cilantro

.serve hot with roti

Moong Dal Biryani

INGREDIENTS

2 cups of basmathi rice
1 cup whole moong ( green gram)
1 onion (sliced)
4 green chillis ( slit lengh wise)
1 cup tomatoes (chopped)
1 tbs ginger garlic paste
2 cardamom pods , cloves and cinnamon
1 tbs biryani masala ( store bought) or ( 1 tsp cumin powder + 1 tsp coriander powder )
1 tsp garam masala powder
handfull of cilantro
3 tbs oil

For layering

3 tbs ghee
3 tbs fried cashews and raisins
1 onion ( sliced and fried in oil until golden)
1/4 cup safforn milk ( pinch of saffron soaked in warm water)

METHOD
.
Soak moong dal 5 to 6 hours and boil in salted water until tender ( u can preassure cook for 2 wistles)
.
Wash rice and soak for 30 min
.
Heat oil in a pan add cardamom pods , cinnamon and cloves , then add onions , green chillis and sprinkle salt
.
Once the onions are brown , add cilantro fry for a min then add chopped tomatoes , mix everything ,cover and cook on medium flame for 10 min ,
.
Now add biryani masala , to the above tomato mixture , mix well and add boiled moong
.
Add 2 cups of water allow to cook on medium flame, then sprinkle garam masala and keep aside
.
Mean while cook basmathi rice in 10 cups of salted hot water until 50 % done , drain water and keep aside
.
Take a baking bish , make a layers of rice , moong masala , ghee , fried onions , cashews , raisins and saffron milk
.
Cover and bake/cook on 350 for 30 min
.
Adding ghee is very important ,because there is no fat in moong

Sorakaya Pulusu/Bottlegourd stew

Ingredients :

1/4 no - Bottlegourd peeled and cut into cubes
1 no - Onion, chopped
1 no - Tomato, chopped
2 tbsp - Tamarind paste
2 tbsp - Jaggery or Sugar
2 nos - Green Chilies
Salt to Taste
Red chillies powder per requirement

Ingredients for seasoning :
1 tbsp - Cumin seeds
1 tbsp - Mustard seeds
1 tbsp - Chana dal
1 tbsp - Urad dal

Method

- Heat 2 tbsp oil in a pan, saute all the seasoning ingredients. Add the onions and saute for sometime.

- Add green chillies and tomato, Add bottlegourd pieces, salt, redchilli powder and combine everything.

- Add tamarind paste and some water and cook until sauce thickens.

- Before removing from heat add jaggery/sugar. Serve with steamed rice.

Tomato Pulusu

Cut and cook:
Rinse 8 ripe tomatoes and cut them to large pieces.
In a saucepan, heat a teaspoon of ghee. Add and toast the popu or tadka ingredients (cumin, mustard seeds - a pinch each). When seeds start to splutter, add the tomato pieces. Stir in chilli powder, salt and turmeric to taste or quarter teaspoon each. Mix and cover with a lid and cook on medium high for about 10 to 15 minutes, stirring in-between.

Blend and Add:
While the tomatoes are cooking, in a spice grinder, take 3 tablespoons of fresh grated coconut, add a tablespoon of toasted coriander seeds. Also 2 cloves and half inch piece of cinnamon stick. Grind to fine consistency.

Add this paste to the cooking tomatoes. Stir the mixture together and gently press the softened tomatoes with the back of the spoon to mush them. Add about half cup of water. Mix and taste it for spices and adjust the salt and chilli levels to your liking. Cover the pot with a lid and simmer on medium-low for another 10 to 15 minutes. When the pulusu starts to become thick, then turn off the heat.

Serve the tomato pulusu piping hot with chapati, puri or rice with little bit ghee drizzled on.

Karappodi With Endukobbari

Ingredients

* 1 cup coconut grated
* 2 tbsp bengal gram
* 2 tbsp split black gram
* 1 tbsp coriander seeds
* 1 tsp fenugreek seeds
* 1 tsp mustard
* 1 tsp cumin seeds
* a pinch of asafetida
* 1 tbsp oil
* 8 red chilis
* salt to taste

Procedure

1. Heat oil in a pan and fry all the ingredients(Except coconut) and allow them to cool.
2. Grind coconut into fine powder.
3. Put all the the fried and cooled ingredients into grinder make a fine powder and mix it to the coconut powder.
4. Add salt to it and transfer into a jar.
5. It goes well with hot riceand ghee.
6. And it can be used as curry powder.

Kandi Podi

Ingredients

* 1 Cup Redgramdal
* 5 Red chillies1
* 1 tsp Cumin seeds
* A pich of hing
* Salt to taste

Procedure

1. Heat the frying pan for half a minute.
2. Roast redgramdal When the dal turns to golden brown add red chilis and fry for sometime.
3. Remove from the heat.
4. Roast cumin seeds in the pan, stir, and remove at once, Cool.
5. Grind Redgram dal to coarse powder remove from grinder.
6. Then grind red chilis and cumin seeds and hing to powder.
7. Mix redchili powder with redgramdal powder add salt. Serve with hot rice and ghee.