Tomato Dal

Tomato Dal (Lentils) - Tomato Pappu

Ingredients:

Tomatoes – 4 (250gms)

Pigeon Peas – 3/4 Cup (150ml Cup)

Fenugreek Seeds – 4

Curry Leaves – Few

Mustard Seeds – 1tsp

Black Gram – 1 tsp

Cumin Seeds – 1/3 tsp

Turmeric Powder – 1/4tsp

Asafoetida – 1/5tsp

Red Chili Powder – 1 1/4tsp

Oil – 1.5tsps

Salt to Taste

PROCEDURE:

In a bowl, take pigeon peas and wash and add water to the bowl containing pigeon peas and put a side.  After washing and cleaning the tomatoes, chop them.  Add dal to these tomato pieces and put this bowl in a cooker and start cooking.  After developing the pressure in cooker, turn the flame to low and cook for 10 more minutes.

Wait until pressure cooker gets cooled and then add turmeric powder, salt, and chili powder to cooked dal.  Take a pan heat it and then add oil.  Add black gram and fenugreek seeds when oil becomes hot.  Fry until the seeds change color.  Now, add cumin and mustard seeds. Continue frying until seeds splutter.  Now, add asafoetida  and curry leaves to seasoning.  After frying well, add cooked dal.  Stir well and add water to get good consistency (to get the recipe thick consistency, add less water).  Boil the mixture and take dal into a clean and fresh bowl to serve.

Now, tasty Tomato pappu is ready to serve your family, friends, and relatives.

Tomato upma

Tomato Upma - టమాటొ ఉప్మా

INGREDIENTS:

Semolina – 1.5 Cup (100ml Cup)

Tomatoes – 300gms

Water – 4 Cups (100ml Cup)

Green Chilies – 3 Or 5

Onion – 2

Curry Leaves – Few

Ginger –One Small Piece

Black Gram – 2.5tsps

Fenugreek Seeds – 2.5 Seeds

Cumin Seeds – 1/2tsp

Turmeric Powder – 1/6tsp

Mustard Seeds – 1.5tsp

Salt to Taste

Oil – 10tsps

Ghee – 1.5tsp

Cashew Nuts – 1.5tbsps

PROCEDURE:

Take 300 grams of tomatoes wash and clean them.  After chopping, keep the tomatoes aside.  Now, chop the onions finely after removing the peel.  Make chilies and ginger paste after washing and cleaning them.  Now, after chopping curry leaves, keep aside.

Take a pan heat and pour oil in it.  After getting oil hot, fry with cashew nuts till they change to brown.  After taking fried cashew nuts, and add the black gram and fenugreek seeds in the pan.  After seeds change their color, add cumin seeds and mustard seeds. Fry until seeds splutter.  Add chili-ginger paste and curry leaves (chopped ones).  Now mix with turmeric powder.  Start frying after adding chopped onions.  Now, cook by adding salt and chopped tomatoes.  Put a cover and cook until tomatoes become soft. Add a little more salt, and boil the mixture. While boiling, add ghee. Now, on low flame, add semolina little-by-little with vigorous stirring.  This way, add all of the semolina with well stirring.  By now, the mixture is watery, so put a cover and cook for five more minutes.  Take out the cover and mix once.  Now at this time, add fried cashew nuts with mixing.

Now, tasty Tomato Upma is ready to serve your family, friends, and relatives.

bitter gourd recipe

Kakarakaya Koora or bittergourd curry

Ingredients:

Bitter Gourd – 450gms

Cumin Seeds –1.5tsps

Red Chilies – 4

Oil for frying

Bengal Gram Flour – 1.5 Cup

Salt To Taste

Curry Leaves – Few

Dry Mango Powder –2tsps

Turmeric Powder – 1/4tsp

Procedure:

With fresh water wash the bitter gourds.  Cut all bitter gourds vertically.  To remove the seeds, keep aside the bitter gourds.  Discard the seeds and then chop them.  Make red chilies into pieces by cutting with a knife.  Heat the pan and pore oil in it and then dry the roast for few seconds.  Now mix chilly pieces and roast.  Now mix roast and curry leaves until dry.  Now, add flour, Bengal gram and then fry.  Now add salt, turmeric, to the mixture and grind to powder.  With well mixing, add mango.  Take this powder in a vessel and add chopped seeds (bitter gourd).

To fry bitter gourds, heat the pan, add oil.  After getting oil hot, add kakarakaya (bitter gourd) pieces and fry for 5 minutes.  Drain them and put aside.  By this, we make bitter gourds half cooked.  Less oil will be observed when bitter gourd get cooked this way.

Heat the pan and add 1.5 tsps of oil.  After oil gets hot, drop the rest of the bitter gourds and cover the pan and cook.  When bitter gourds get cooked, take out the cover and fry until crisp.  Bitter gourd changes to brown when they cooked properly.  Now, take them in a clean bowl and serve and enjoy the recipe with friends and along with your family.

This bitter gourd recipe is also known as karela recipe, pakarkay recipe, bitter melon recipe.

Beetroot recipe

Beetroot Curry

Ingredients:

Beetroots – 4

Mustard Seeds – 2tsps

Black Gram –3tsps

Bengal Gram – 5tsps

Red Chilies – 5

Cumin Seeds – 2tsp

Curry Leaves – Few

Salt - To Taste

Oil – 6tsps

Turmeric Powder – 1/4tsp

Procedure:

Cut chilies into pieces.  Chop curry leave finely after washing.  Wash the beetroots and peel them.  Take the grated beetroot in a bowl.  Put the bowl on the stove and cover it with a lid.  Cook these beetroots on high flame for 8 minutes.  After giving some standing time, takeout the bowl from the stove.

Take a pan heat it and pore oil in the pan.  After oil becoming hot, add Bengal gram and black gram.  Fry it by well mixing on low flame.  When these seeds turn brown or change color, add mustard seeds and cumin seeds.  Fry and make seeds splutter.  At this point, chili pieces and chopped curry leaves.  After well frying, add beetroot which is already cooked.  After covering it, mix well on low flame.  Now, transfer the curry into a new and clean bowl and Now, serve this beetroot recipe with rice to your relatives and friends and enjoy the taste of beetroot recipe or beetroot koora, or Cukandara curry.

Ulava Charu

Ulava Charu

Ingredients:

200 gm horse gram

35 gm oil  (less oil for oil ‘conscious’ people)

1.5 liters water

20 gm chopped onions

3.5  gm black mustard seeds

1 gm of curry leaves

10 gm green chopped chillies

20 gm chilli powder (red)

Salt to taste

70 gm tamarind (extract pulp by soaking tamarind in the warm water)

For the paste:

35 gm onions

35 gm coriander seeds

2.5 gm ginger

10 gm cumin seeds

25 gm garlic

Preparation:

Over night in water, wash horse gram and soak.  On low flame, boil lentils till soft.  Make these lentils two parts and keep a side.  Pore oil in the pan, heat and then add mustard seeds.  When they crackle, now add onions which are chopped, green chilies and curry leaves.

Saute till onions become brown and then add paste, saute for 5 minutes.  To the mixed ingredients, now add stock and lentil paste.  Turn to low flame and cook for 15 minutes.

Key Ingredients:

Tamarind, Mustard Seeds, Curry Leaves, Cumin Seeds, onion, Coriander Seeds, Red Chilli, Vegetable Oil, Green Chillies, Garlic, Salt, and  Ginger,

Vankaya Vepudu

Vankaya Vepudu  - Eggplant Fry

Ingredients:

Brinjals – 400gms

Curry Leaves – Handful (dry curry leaves in shade after washing with water).

Vepudukaram – 5-7tsps

Oil to Fry

Procedure:

Clean the brinjals with a neat cloth after washing them with water.  Take a pan and heat it on a stove, and now add oil.  Cut brinjals to medium size and put them in pan when oil get hot and fry them until they become golden color.  Dry these fried brinjals on a paper to move excess amount of oil.  Fry the curry leaves crisp and then drain on a paper to remove excess oil.  Now crush these curry leaves and add to vepudukaram and start stirring to mix well.  Now, we can stuff the rbinjals with this mixture.

In this way, fry all the remaining brinjals with vepudukaram and keep them in a clean plate.  Now, vankaya vepadam or eggplant fry or brinjal fry is ready.

Now, serve this vanaka vepudu with rice to your relatives and friends and enjoy the recipe.

This is also known as Kathirikai, Vazhuthananga, Badanekai, Begun, Vaingan , Bataun and also vankaya vepadam recipe, which everybody likes.

Byeeeee!!!

Bendakaya Pulusu

Bendakaya Pulusu

Ingredients:

450 gm okra

3.5 gm mustard seeds

75 ml oil (less oil for oil conscious persons.)

10  gm chillies (green)

1.5 gm asafoetida

3.5 gm turmeric

7 gm red chilli powder

1.5 gm curry leaves

45 gm sambhar powder

100 gm onions

Salt to taste

100 gm tamarind water.

Key Ingredients:

Lady’s Finger, Green Chillies, Curry Leaves, Mustard Seeds, onions , Asafoetida Turmeric,  Kashmiri Mirchi, red Chilli, Tamarind, and salt.

Preparation:

Cut okra to 1 inch pieces.  Soak tamarind and extract pulp.  Chop onions and green chillies .  Take a vessel, pour oil and add mustard seeds and heat them till crackle and then add onions.  Saute onions translucent.

On stove low flame, cook okra and saute for a few minutes.  Add tamarind and water to thin gravy and now, boil okra until it gets cooked.   Stir fire for 10 minutes.  Now, serve this bendakaya pulusu with rice to your relatives, friends, and others and enjoy the taste of the recipe.

This bendakay pulusu is also known as lady’s finger recipe,   bendekayi recipe, bhindi recipe, vendaikai recipe, dhyarosh recipe, ventai recipe, dhemrasa recipe.

Byeeeee!!

Nimmakaya Aratikaya Kura

Nimmakaya  Aratikaya Recipe

Ingredients:

Raw Bananas – 350gms

Green Chillies – 5

Curry Leaves – 5

Bengal Gram – 2 tbsps

Ginger – 1.5” Piece

Mustard Seeds – 2.5 tbsps

Black Gram – 1.5 tbsps

Fenugreek Seeds – 2 Seeds

Turmeric Powder – 1/4 tbsps

Cumin Seeds – 1.5 tbsps

Salt to Taste

Oil – 5 tbsps (less oil for oil conscious persons)

Lemon Juice – 2 tbsps

Preparation:

Mix salt and water well in a vessel.  Wash bananas peel and cut to small pieces.  Add these small pieces of peeled banana to the vessel containing salt and water mixture.    Wash the banana pieces with salt water and take into a bowl.  Now, put the bowl on a stove on medium flame and cook for 8 minutes and stir them once before taking out from stove.  Now keep cooked pieces of banana aside.  After cleaning green chillies and ginger, make them to paste in mixie and keep aside.  After washing the curry leaves chop them.

Method:

Heat the pan after pouring oil in it.  after getting oil hot, add Bengal gram, fenugreek seeds, and black gram.   Fry until color changes to brown.  Now, add cumin and mustard seeds.  Fry till seeds splutter and then add curry leaves (chopped), green chili paste, and add turmeric powder and mix well while frying.  mix well after adding cooked banana pieces.  Now on low flame, mix well for 2 minutes after adding salt.

Now remove the lid and mash the banana pieces with ladle.  Now switch off the flame and add lemon juice.   Take the curry into the serving bowl.

Now, serve this with rice to your relatives, friends, and others and enjoy the taste of the recipe.

Byeeeee!!!

VANKAYA KOORA KARAM

VANKAYA (KOBBARI)KARAM

Ingredients:

Small Brinjals - 1/3 kgs, purple or green

Jaggery – 1.5 tsps

Tamarind – 1/2 tsps mixed in 1/2 cup water

Take coriander for garnish

Oil – 2 .5 tbsps

Stuffing:

Red chilies - 6

Fresh coconut – 1/3 cup (grated)

Cumin seeds – 1.5 tsp

Coriander leaves - 1/3 cup

Ghee – 1 tsp

Cinnamon stick - 1"

Salt for taste

Popu:

Asafoetida - 1/3 tsp

Curry leaves – 1 sprig

Dry red chili - 3

To stuff, add required water and grind ingredients.  Stuff this with brinjals and then keep aside.

Procedure:

In a vessel, pore oil and add asafetida  and curry leaves and cook for 15 seconds.  Then to the oil, add stuffed brinjals and cook for 5 minutes on medium flame.  Put a lid on the vessel and cook for 10 minutes on low flame.  in between, stir in order they don’t burn or stick.

Now to water add tamarind.  Put the lid and cook for 10 minutes until water content gets reduced. 

Now remove the lid and cook on low flame; give time for brinjals to get roasted well until it appears as dry sauté.  It takes nearly 15 minutes for brinjals to roast well.

Now, serve this with rice to your relatives, friends, and others and enjoy the taste of the recipe.

Byeeeee!!!

GUTTI VANKAYA KOORA

GUTTI VANKAYA KURA

Ingredients:

Round Shaped Or long Brinjals – 400gms 

Ginger – 1/3” Piece 

Onion – 1.5

Cumin Seeds – 1tsp 

Turmeric Powder – 1/4 tsp

Oil To Fry 

Salt To Taste 

Red Chilies – 12(as per your Taste)  

Preparation: 

Keep washed brinjals aside. Take a bowl and add water, salt and mix.  Cut the brinjal lengthwise to 3/4^th of the height of brinjal.  Similarly, cut each brinjal into its 3/4^th size and then keep aside.  Chop onions finely.

In a jar, add red chilies, chopped onions, and ginger and also salt for stuffing.  Make this a paste by grinding in a mixe.  Take this paste in a bowl and keep aside.

Procedure:

Take a pan heat it and then add oil to it.  Drain brinjals in a perforated bowl to take out excess water.  With dry cloth, dry the brnjals. Now fry the brinjals in hot oil for 20 Seconds. Cook just for 20 seconds to get brinjals evenly cooked.  Cooking just for 20 seconds makes the brinjals to absorb less oil.  Put these brinjals aside to cool.  Now, start stuffing the brinjals with paste we prepared.  Take a bowl and keep these brinjals side by side and cook for 8 minute on high power after covering the bowl.  Give 4 minutes sanding and then take the brinjals out.  Now, serve hot Gutti Vankaya koora with rise to your friends and relatives and enjoy.

Guttivankaya koora also known as badanekai recipe, aubergine recipe, kathirki recipe, begun recipe and baingan talana.

Byeeeee!!!