GUMMADIKAYA PEANUT CURRY(GUMMADIKAYA GOJJU)

Preparation Time : 20mins

Ingredients:

1/2 kg Gumadikaya (Red pumpkin)

1 tsp Chilli powder

1 tsp Dhanai powder

1/4 tsp Turmeric powder

Mustard seeds (for seasoning)

Curry leaves

5 Garlic pods crushed

1 tsp Jaggary

2 tbsp Ground nut powder

Oil

1 tsp ghee

Salt to taste


Preparation Method:

1. Chop red pumpkin and keep aside. Heat oil, add mustard, curry leaves, garlic and pumpkin. Keep on high flame and mix well.

2. Add turmeric, salt, chilli and dhania powder. Mix well and simmer it for 10 mins.

3. Then add jaggary and cook for few mins. In the end add groundnut powder and finally cook for 5 minsBefore switching of the stove, add ghee.

This goes well with rotis or rice.

Nutritional Value of Pumpkin:

1. Pumpkin is very rich in carotenoids, which is known for keeping the immune system of an individual strong and healthy.

2. Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of strokes.
3. The high amount of fiber, present in a pumpkin, is good for the bowel health of an individual.

Nutritional Value of Peanut:

1. Peanuts are a rich source of protein.

SHORVA

Preparation time: 30 mins

Ingredients:

2 big Tomatoes
2 big Onions
1 tbsp Gasagasalu (poppy seeds)
red chilli powder
dhania powder
cloves
cinnamon
elaichi
4 spoons coconut powder
salt
oil

Preparation Method:

1. Soak poppy seeds in water for one hour

2. Then grind the poppy seeds with coconut powder into a fine paste and keep aside

3. Heat oil in a pan and add elaichi, cloves, cinnamon, onions and fry untill the onions are soft.

4. Add dhania powder and fry well. After few minutes, add finely chopped tomatoes, untill they become smooth

5. Add the poppy seeds paste in the pan and mix well. Add water according to a gravy consistency. Add chilli powder and salt. Keep the flame untill the oil is separated.

Serve hot with Chapati or flavoured rice

MAJJIGA PULUSU (BUTTER MILK PULUSU)

Preparation time: 30 mins

Ingredients:

1 cup sour butter milk

3 tbsp besan flour

1 big tomato

1/2 piece bottle gourd

1 cup chopped spinach leaves

1 tsp ajwain seeds

mustard seeds

red chillies

1 tsp turmeric powder

2 tbsp magaya (dry mango pickle)

oil

salt to taste

Preparation method:

1. Boil the bottle gourd, spinach and tomato in a pressure cooker and keep them aside

2. Add besan flour in water and make into thin paste and mix well with sour butter milk and add turmeric

3. Heat oil in a pan, add mustard seeds, red chillies, ajwain seeds, fry well and mix them with the butter milk mixture

4. Add the boiled vegetables, magaya (dry mango pickle) to the butter milk and heat for 5 minutes on a low flame

5. Switch off the stove and after it is at room temparature, add salt

Serve with rice

PESARA PINDI BILLALU

Preparation Method: 30 mins

Ingredients:

1 cup pesara pindi (green gram daal powder)

1 big onions (or spring onions)

red chilli powder

salt to taste

oil for frying

Preparation Method:

1. Put the powder in a big bowl, add chopped onions, salt, red chilli powder and water and make a soft dough (like puri dough, with less water). Divide the dough into small balls

2. Heat oil in a pan

3. Take a plastic sheet and press a ball with hand till it is thin and round

4. Fry the rounds in the oil till golden brown

Serve hot with ghee/chutney/pickle

SUNUNNDALU (WITH PUTNALA PAPPU)

Preparation time :20 min

Ingredients :

1 cup putnala pappu (chutney dal)

1/2 cup sugar

1/2 cup ghee

kismis

cashew nuts

Preparation Method:

1. Fry putnala pappu for five minutes, untill the raw smell disappears

2. Grind the sugar into fine powder and keep aside

3. Grind putnala pappu into fine powder

4. Mix both the powders and add cashew pieces and kismis and keep aside

5. Heat ghee in a bowl and add to the powder and make into balls