Black Eyed Peas Fry ( jinugula thalimpu )

Cooked black eyed peas 

                                       
Ingredients:                     

• Black Eyed Peas          2 cups     
• Salt to taste

For seasoning 

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                       4
• Red chilli                         2
• Curry leaves 
• Oil                                   1tsp

Procedure

1. Cook black eyed peas in a pressure cooker by adding 4 glasses of water. (3 whistles ). 
2. Remove from cooker and seasoning with above. Add salt and mix well. 
3. Cook for 5minutes on low flame.
4.  Serve with hot rice.                           

Brinjal, Black Eyed Peas Curry

Ingredients:

• Brinjal                                        1/4 kg. wash and cut into small pieces
• Black Eyed Peas( jinugulu )          1 cup     
• Salt to taste

For seasoning 

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                       4
• Red chilli                         2
• Curry leaves 
• Oil                                   1 tsps
• Garlic cloves                     4

Procedure:

1. Take all ingredients (except salt )  in a pressure cooker (add 2 cups water)  and cook for 2 whistles. 
2. Remove from the pressure cooker. Mesh brinjal slightly.
3. Take oil in a cooking vessel and seasoning with mustard seeds, cumin seeds, red chillis,green chillis, curry leaves and garlic cloves. 
4. Add  the cooked curry with the seasoning, add salt and mix well, cook for 5 minutes on low flame. 
5. Serve with hot rice.

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

Procedure

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. 

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. 

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. 

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

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 )

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. 

Brinjal, peas curry

Ingredients

• Brinjal                         2 cut into pieces
• Green or yellow peas   1cup
• Salt to tase

For seasoning: 

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

Procedure

1. Soak green peas for night in sufficient water. Remove from water.
2. Take green peas and brinjal in cooker adding 2 cups of  water.
3. Cook till mutter become soft. (whistles 2). Mesh slightly.
4. Add red chili powder, salt, coriander powder and cumin powder and mix well. 
5. Seasoning with mustard, cumin and garlic cloves.  Mix well.
6. Cook for 5 minutes.
7. Serve with rice or roti.

Rajma Curry

Ingredeints

• Rajma                  2cups
• Tomato                1 chopped
• Onion pieces         2 Cups (finely chopped)
• Chili powder        1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder       1/4tsp    
• Salt to taste

For seasoning:

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

Procedure

1. Soak  rajma overnight in water with sufficient water. 
2. In a pressure cooker, cook the rajma with 3 cups of water (3 whistes).
3. Heat oil in  a thick bottom pan and seasoning with garlic cloves, mustard seeds, cumin seeds, and green chilies. 
4. Add onion pieces saute for awhile, add tomato pieces, coriander powder and cumin powder and saute for 2 minutes. Now add cooked rajma and salt.
5.  Mix well. Cook for another 2 minutes.

Mix, Veg. Masala Curry

Ingredients

• Potatoes medium size       3                     
• Cauli flower small            1 
• Large Onion                    1
• Carrot                             3
•  Beans                            6
•  Capsicum                       1
•  Tomatoes                       2
•  Chili powder                  1 tsp
•  Cumin powder               ½  tsp       
•  Coriander powder           ½  tsp
•  Garam Masala Powder    1/2 tsp
•  Salt to taste 
•  Oil                                 3tsp
• Ginger                            small piece
• Garlic cloves                    5 

For seasoning:

•    Mustard seeds         ½  spoon
•    Cumin seeds            ¼  tsp  

Procedure :          

1. Cut all vegetables into small pieces.  Cut oinion also into pieces.  
2. Take half onion pieces,ginger and garlic in a mixer grinder jar and paste it. Keep it aside.     
3. Heat  oil in a thick  bottom cooking vessel tampering with mustard seeds and cumin seeds.
4. Add onion pieces and let the onions saute,  add onion,garlic ginger paste  Fry till the paste and    the oil separate.
5. Add all vegetable pieces and salt mix well, cook till the vegetable pieces become soft.  
6. Serve with chapatti , roti, upma  or  with any rice item.

KABOOLI CHANA (CHICK PEAS) COCONUT CURRY

Ingredients:

Kabooli chana  (chick  peas)    2 cups
Grated coconut                        1 cup
Garlic cloves                            2
Salt to taste

For seasoning:

•  Mustard seeds                               1 tsp
•  Cumin seeds                                   1/2 tsp
•  Green chillies                                  2
•  Oil                                                  1 tsp
• Garlic cloves                                    4-5
• Dry red chillies, tear and de-seed    2

Procedure:

1. Soak kabooli chana with sufficient water for 12 hours before. 
2. Cook chana in pressure cooker  with  3 times of water for 3 whistles till they are soft coocked. 
3. Remove from coocker and drain excess water.
4. Heat oil in a thick bottom vessel, seasoning with all above.
5. Add coocked kabooli chana andsalt.Mix well.
6. After 5 minutes, add coconut and mix well, cookl for another 5 minutes.
7. Serve with roti or rice. 

The same is the procedure to prepare with Tindora (donda kaaya), beans, carrot and beet root also

Cabbage mixed veg curry (kobbi butta)

Ingredients

• Cabbage ( cut into small pieces)     4cups
• Carrot   (cut into small pieces )      1 cup
• Potatoe  (cut into small pieces)       1 cup
• Tomatoe (cut into small pieces       1/4cup
• Green chilies                                  2
• Onion  cut into small pieces            1cup
• Red chili  powder                           1/2 tsp
• Curry powder                                1\2 tsp
• Salt to taste

Seasoning:

• Black gram
• Mustard seeds
• Cumin seeds
• Curry leaves

Procedure

1. Heat oil in a thinck bottom pan, seasoning with black gram dal, mustard seeds, cumin seeds and curry leaves. Add all vegetables pieces. Mix well and lid on it . 
2. Cook it until the vegetables become soft. Add onion pieces and mix well.
3. Add curry powder, red chilli powder and salt. 
4. Mix well and fry for 10 minutes till the water in the fry evaoporates. 
5. Serve with rice or roti.

Brinjal_Potato sour curry (with tamarind pulp)

Ingredients:

• Brinjal                         1/2 kg. washed and cut into small pieces
• Potato                         1/4kg. peeled (optional), washed and cut into small pieces 
• Tamarind pulp              Half cup
• Turmeric powder          pinch
• Salt to taste

For seasoning 

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                       4
• Red chilli                         2
• Curry leaves 
• Oil                                   2 tsps

Procedure:

1. Take all ingredients in a pressure cooker  and cook for 2 whistles.
2. Remove from the pressure cooker.  Mesh brinjal slightly.
3. Take oil in a cooking vessel and seasoning with mustard seeds, cumin seeds, red chillis,green chillis, curry leaves 
4. Add  the cooked curry with the seasoning and cook for 5 minutes on low flame. 
5. Serve with hot rice.

Radish curry

Ingredients :

• Radish                      2
• Tamrind   pulp          1/2 cup
• Jaggary                    1\2 vup
• Rice flour                 2 tsp
• Turmeric powder      Little
• Salt to taste

For seasoning :

• Mustard seeds               ½  spoon
• Cumin seeds                  ¼  tsp
• Red chilli                         2
• Curry leaves
• Oil                                  2 tsp

Procedure:

1. Peel, wash and cut radish  into small pieces.
2. Take oil in a thick bottomed cooking vessel and seasoning with mustard seeds, cumin seeds, red chillies, curry leaves.
3. Add tamarind pulp, jaggery, turmeric powder, salt and one cup of water and mix well.
4. Add the radish pieces to the above mixture and cook until the radish pieces becomes soft.
5. Take rice flour in a separate container, mix with water to become a medium paste and add it to the boiled radish and cook for another 3 to 4 min.
6. Serve with hot rice.

Dondakaya, Kobbari koru koora (Tindora with grated coconut)

French Beans, with Dry Coconut curry

Ingredients

• Donakayalu (Tindora)            1/2 kg (cut  in round pieces)
• Coconut grated                       1 cup            
• salt to taste

Seasoning

• Mustard                    1/2 tsp
• Cumin                       1/4 tsp
• Red chilli                   1
• Green chilli                2  (chopped)
• curry leaves               1
• Oil                             2 tsp 

Procedure

1. Take one cup water and tindora pieces in a pressure cooker and cook till they become soft. (3 whistles).
2. Remove them from cooker and  drain the water. Keep them aside.
3. Take a cooking vessel, seasoning with mustard, cumin, garlic and redchilli, green chili and curry leaves.
4. Add  cooked tindora pieces and  salt and mix well,  fry for 5 minutes.  
5. Add grated coconut and  mix well,  fry for  another 3minutes.
6. Serve with rice or roti.

potals dry Onion masala fry

potals dry Onion masala  fry

pototoes onion dry masala

 Ingredients

•  Potals                           8 ( small size slit in to four half  way)
•  Medium size Onions     4 ( cut into pieces)
• Ginger                           small piece
• Garlic                            1tbs
• Chili powder                  1 tbs
•  Salt to taste 

    Procedure

1. Peel, wash and slit potals in to  half 4 way, like in the first picture and keep them  aside.
2. Half grind onion, ginger, garlic,chili powder and salt together. Stuff the potals with the paste.
3. Heat oil in a pan and add stuffed potals and little water to cook potals. 
4. Cover with a lid and cook until potals become soft.
5. Remove the lid and Fry till they becoem light brown. 
6. Serve with rice or roti.   

The same Onion dry masala can be used for preparing with Brinjal and  Tindora (donda kaya)  also