potals (bharwa parwal ) ,potato,carrot dry masala fry

Ingredients

• Potals small size      6
• Potato                     3 (peal and cut into pieces)
• Carrot                     2 (peal and cut into pieces}
• Oil  for frying
• salt

 For stuffing

• Til seeds                                          4 tbp
• Poppy Seeds (Gasagasalu)                 4 tbs
• grated coconut                                 4 tbp
• red chili powder                               1 tbp
• salt  

Procedure

1. Peel, wash and slit potals in to half 4 way,  keep them  aside. 
2. Grind til seeds, poppy seeds, grated coconut, redchili powder and little salt together in a mixi. 
3. Stuff the potals with the above paste.
4. Heat oil in a pan and add stuffed potals, little water and little salt to cook potals. 
5. Cover it with a lid and cook until potals become soft.
6. Remove the lid and fry till they become light brown.Add remain masala also to the fry. Fry again for few minutes and remove frm the stove.
7. Serve with hot rice or roti. 

 The process is same for making similar curries with potals singly, potatoes singly also. 

Semiya Pulihora

Ingredients

• Semiya           2cups
• Water             6cups
• Lemons           1
• Salt to taste
• Mustard seeds                ½  spoon
• Cumin seeds                   1/4 tbs
• Ground nuts                    1\8 cup    
• Bengal gram                    2spoons                 
• Green chili                        2
• curry leaves
• oil                                    4tbs

Procedure

1. Boil water in a cooking vessel,add turmeric, little salt and cook semiya   for 5 minutes
2. Drain the water. pour it a big plate and keep it cool. 
3. Heat oil in a pan and season with mustard, cumin, Bengal gram, red chili, ground nuts, green chili, and curry leaves
4. Add this season to cooked semi ya. Add salt and lemon juice also. Mix well.
5. Serve minimum after 10 minutes.

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

Dohi, Bigon (binjal)

Ingredients

• Curd       2cups
• Brinjal     2 (cut  into lengthen  wise)
• Salt to taste
• Oil        
•  for deep fry 

For seasoning

•         Mustard seeds                ½  spoon
•          Cumin seeds                  1/4 tbs 
•      Red chili                        1
•          Green chili                      3
•          Curry leaves

Procedure

1. Heat oil in pan, fry brinjal pieces till they become golden brown,  keep them aside.
2. Heat little oil in a vessel and seasoning  with mustard, cumin, red chili, green chili and curry leaves.
3. Add seasoning, fried brinjal pieces  and salt to the curd, mix well.
4. Serve with rice items.

Tamoto Chatni

Ingredients

•  Medium size tomatoes              3 (cut in to pieces)
•  Gram flour                                2 tbs
•  Turmeric  powder                     little
•  Lal mirchi powder                    1 tbs

For seasoning

•          Mustard seeds                 ½  spoon
•         Cumin seeds                    ¼  tsp
•         Green chili                        1
•         Curry leaves

Procedure

1. Grind tomato pieces in a mixi. Keep it  aside. 
2. Heat oil in a cooking vessel and seasoning with mustard, cumin, green chili and curry leaves. 
3. Add tomato paste, turmeric, salt and chili powder and cup of water.  Mix well and  boil it for 3minutes. 
4. Add little water to gram flour in a cup mix well and add it to above. 
5. Boil it again for 3 minutes and remove from the stove. 
6. Serve with idli or upma or dosa.