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,