Bengal gram dal Curry

Ingredients

• Bengal gram dal     1cup
• Potato                   1( peal and cut into pieces)
• Onion                    1(cut into pieces)

For seasoning:

•  Red chili                1
•  Mustard seeds       1 tsp
•  Cumin seeds          1/2 tsp
•  Green chillies          2
•  Oil                         1 tsp
• Garlic cloves            4-5

Procedure

1.  Wash and soak Bengal gram dal in water for 5 minutes.
2.  Cook dal in pressure cooker along with potatoes.(add 2 1/2 cups water) for 2 whistles. 
3.  Heat oil in a cooking vessel, seasoning with garlic cloves red chili, mustard seeds, cumin seeds and green chili, add onion and saute for 5 minutes. 
4.  Add cooked dal to the seasoning, add salt and mix well. Cook for 5 minutes.
5.  Serve with rice or roti. 

Tamota Uppindi

• Rice flour   3 cups
• Tamota       2
• Salt to taste

Seasoning:

•  Red chili                  1
•  Mustard seeds         1 tsp
•  Cumin seeds            1/2 tsp
•  Green chillies            2
•  Curry leaves
•  Oil                             4 tsp

Procedure

1. Heat oil in a thick botton or in a non stick vessel, seasoniong with red chii, mustard seeds, cumin seeds, green chili and curry leaves.
2.  Add 3 clups of water and salt. Heat it till the water boil.Add tamota pieces and cook for 5 minutes. Add rice flour and cover it with a lid for 5 minutes. Remove the lid and fry till the rice flour becomes dry. (10 minutes). Serve hot.

Raw banana ava mudda koora

                                              






















        

Raw banana mudda koora




Ingredients

• Raw banana       1
• Tamarind pulp     1/2 cup (add 2 cups of water )
• Til seeds              2tsp
• Mustard seeds     1tsp
• Red chili              1
• Onon                   1
• salt to taste
• Cumin seeds         1/2tsp
• Turmeric powder   little
• Oil                         1 tsp

Prcedure

1. Cook raw banana pieces in tamarind water (add turmeric powder and salt). in a cooking vessel. 
2. Keep it to cool. Remove banana pieces from the tamarind water. 
3. Grind mustard seeds, til seeds, red chili, salt and Onion into a rough paste by adding little water.(first take mustard seeds, til seeds and red chili in grinder jar and make it into powder then add onion pieces )
4. Heat oil in a thick bottom vessel, seasoning with cumin seeds and mustard seeds. Add grind-ed onion masala paste, fry it for 5 minutes in a low flame.
5.  Remove half paste and add it to the tamarind water. Mix well
6. Mix cooked raw banana pieces to the remain half paste, add little water and salt. Mix well and cook it for 5 minutes. Serve the curry  and tamarind water separately with rice. 

Raw Banana Podi

Raw Banana Podi

Ingredients

• Raw Bananas    
• Small Onion      1
• Salt to taste
• Oil                  2tsp 

For seasoning:

•       Mustard seeds       1 tsp                  
•     Cumin seeds         1 tsp         
•    Red chili                 2
•    Green chili            1/2 tsp                         
•      Oil                         1 tsp
•       Garlic cloves,          3

P   Procedure

  

•       Cook Raw banana either in a cooking vessel or in a cooker. Peal and smash ii little.
•       Heat oil in a pan, seasoning with mustard seeds, cumin seeds, red chili, green chili and curry leaves.
•      Add onion pieces and fry till the onion little brown.
•      Add smashed cooked raw banana and salt mix well. Fry again for few minutes.
•      Serve with rice or roti. 

Brinjal

INGREDIENTS

• Brinjal (big size)        1( cut into round pieces)
• Red chili powder       1 tsp
• Rice flour                     3tsp
• Til seeds                        1tsp
• Salt to taste 
• Turmeric  powder     pinch
• Oil                                  3tsp   

Procedure       

1. Take red chili powder, rice flour, til seeds, turmeric powder and salt in a bowl, mix well.
2.  Make it into a medium thick past by adding  little  water. 
3.  Heat a pan add a little oil on it. Take one brinjal piece and dip it in the rice flour paste.
4.  Put it on the heat heat pan and cook it on low  both sides till its colour becomes light brown. (you can cook 2 to 3 pieces at a time on the pan )
5. Serve with rice or roti

( Don't make this with cold eggplant. Make sure it has reached room temperature before trying out the rest of the steps. Else it will not roast well )
        

Mix Veg. Masala Fry

Ingredients

• Potatoes medium size       3                     
• Cauli flower small            1 
• Large Onion                    1
• Carrot                            3
•  Beans                            6
•  Capsicum                      1
•  Chili powder                  1 tsp
•  Cumin powder               ½  tsp       
•  Coriander powder           ½  tsp
•  Garam Masala Powder     ½ tsp 
• Salt to taste

For seasoning: 

•           Mstard seeds                               1 tsp
•          Cumin seeds                                1/2 tsp
•          Green chillies                                  2
•        Oil                                                     3tsp
•         Dry red chillies, tear                         2
•                                   

Procedure

1. Wash and cut all vegetables.
2.  Heat oil in a pan, seasoning with mustard seeds, cumin seeds, red chili, and green chili.
3.  Add all vegetable pieces and salt. Mix well.
4.  Cover with a lid. Cook it on low flame till the vegetables become soft.
5.  Add cumin powder, coriander powder and garam masala powder. 
6. Mix well and fry for ten minutes.
7.  Add onion pieces and cook for 2 minutes.
8.  Remove the cover and fry again for 5 minutes.
9.  Serve with hot rice or roti.

Pulihora

Ingredients

• Cooked Rice              3cups
• water                        5 cups
• Tamarind pulp            1cup
• Turmeric                   1 pinch
• Oil                            5tsp         

• Red chili                            2
• Bengal gram dal              1tsp
• Ground nuts                     3tsp                                       
• mustard seeds                 1tsp
• urad dal                              1tsp
• Cumin seeds                     1tsp
• Green chili                         1
• Curry leaves

Procedure

1. Cook rice and allow it to cool.
2. Heat oil in a pan and seasoning with  ground nuts, Bengal gram dal, urad dal,mustard seeds, cumin seeds, red chili, green chili and curry leaves.
3. Add this  to the cooked rice and mix well.
4. Heat tamarind pulp till the pulp becomes medium thick, add salt and turmeric to the pulp and mix well. Add the pulp to the rice and mix well. Settle it for 30 minutes.
5. The  pulihara is ready to eat.

Rice Ravva ( Sojji ) Pulihora

Ingredients

• Rice suji (ravva)         2cups
• water                        5 cups
• Tamarind pulp            1cup
• Turmeric                    1 pinch
• Oil                             5tsp         

For Seasoning

• Red chili                            2
• Bengal gram dal              1tsp
• Ground nuts                     3tsp                                       
• mustard seeds                 1/2tsp
• urad dal                             1/2tsp
• Cumin seeds                     1tsp
• Green chili                         1
• Curry leaves

Procedure

1. Boil water in a thick bottom vessel, add salt, turmeric powder , oil 2tsp and rice suji. Mix well.
2. Cook it on low flame till the suji becomes  soft. 
3. Remove from flame and pour the  cooked sujji in a big plate and allow it t0 cool,
4. Heat oil in a pan and seasoning with  ground nuts, Bengal gram dal, urad dal,mustard seeds, cumin seeds, red chili, green chili and curry leaves.
5. Add this  to the cooked suji and maneavour  with your fingers, so that there are no lumps in cooked soji.
6. Heat tamarind pulp till the pulp becomes medium thick. Add the pulp to the suji and mix well. Settle it for 30 minutes.
7. The rice ravva pulihara is ready to eat.

Tomato Rice

Ingredients

•  Rice               2cups
•  Tamato juice  2cups'      
• Green peas     1 cup
• Water             4cups

• cardamon             4
• Cinnamon             1 inch piece
• Cloves                 4
• Oil                       3tsp
• Onion                    1 (cut into pieces)
• salt to taste
• Green chili              3      

Procedure

1.  Heat oil in a cooker or thick bottom vessel, add cinnamon, cloves, cardamon, fry for two minutes, add onion, fry for two minutes.
2.  Add  tomato juice,salt, green peas,green chili and  water.
3. Add rice, mix well and cook it.  
4. Serve with masala curry.

Capsicum Masala curry - North Indian Style Recipe

INGREDIENTS: Capsicum(big)           2 (cut into small cubes)  Onion(medium)          1  IngredientsTomato      1  Garlic cloves              5 - 6  Ginger small piece Cumin powder           1tsp Oil -                          4 - 5 tbsp Coriander powder       1tsp Groundnuts                 12 - 1 1/2 tsp Cashew nuts                6 Salt to taste PROCEDURE: 1)  Heat oil in a pan, fry capsicum pieces in oil and keep it aside. 2)  Fry cashews and groundnuts separately, without adding oil. 3)  Make a paste of groundnuts and cashews. 4)  Grind onion, tomato, garlic and ginger into a smooth paste. 5)  Heat oil in a frying pan. 6)  Add the ground masala and fry, until the oil starts to separate 7)  Add coriander powder, cumin powder and groundnut, cashew paste. 8)  Mix well and let it boil for about 3 mins. 9)  Add fried capsicum and mix well. 10) Cover with a lid and let it cook for 5 - 10 mins. 11) Add lemon juice  before removing from the flame. 12) Serve with hot rice or roti

Bitter Guard, Garlic Stuffed

picture 1

picture 2

Ingredients

• Bitter guard          2(Cut in to long pieces)
• Garlic                  8
• Red chili powder  1tsp
• salt to taste
• Oil for fry            5tsp

Procedure

1. Slit bitter guard in to 4 half way. ( see the above Picture 2).
2. Heat oil in a thick bottom pan and fry bitter guard till they become light brown.
3. Take garlic cloves, red chili powder and salt in a mixer grinder jar and half grind(picture 1)
4. Stuff the bitter guard with garlic paste. 
5. Garlic stuffed bitter gold is ready to eat. 
6. Serve with rice or roti.

Ridge gourd curry

Ingredients

• Ridge gourd       2 (big size)
• Til seeds             2tsp
• Grated coconut  2tsp
• Rice flour            1tsp
• Red chili              1/2tsp
• Salt to taste (it requests less salt)

For seasoning:

•       Mustard seeds           1 tsp                  
•     Cumin seeds              1/2 tsp                         
•      Oil                             1 tsp
•       Garlic cloves,             3
• 
  
• Procedure

1. Peal and cut ridge gourd to medium size pieces.
2. Take til seeds,grated coconut,rice flour,redchili,salt in mixer grinder jar, grind them to smooth  paste.( Use little water while grinding). 
3. keep it in bowl. Heat oil in a thick bottom vessel and season with mustard seeds, cumin seeds and garlic cloves.
4. Add ridge gourd pieces, cover with a lid, cook til the ridge gourd becomes soft. add the til paste mixer, mix well. cook for 5 minutes on low flame.
5. Serve with rice or roti.

( you can prepare by the same process with Potatoe )