BITTER GOURD MASALA (KAKARA KAYA)

INGREDIENTS:

3 Nos Bitter Gourd (Small)
2 big onions
1 tsp ginger garlic paste
1 tsp red chili powder
2 tsp tamarind paste
5 tsp jaggery powder
2 tsp turmeric powder
1 tsp garam masala powder
1 litre water
salt to taste
oil

METHOD:

1. Cut bitter gourd into rings and remove the seeds

2. Add turmeric and salt in water and boil the bitter gourd rings, till they are tender

3. Drain the water and keep them aside

4. Heat oil in a pan, add ginger garlic paste, chopped onions and fry till they become brown

4. Add red chilly powder, turmeric powder, garam masala and fry

5. Add bitter gourd rings, tamarind paste and jaggery powder and fry for 10 minutes with lid.

Serve hot with rice and ghee!

PATOLI (LENTIL FRY)

Ingredients:
1 cup chana daal
1 cup moong daal
1 large onion
2 red chillies
garlic
curry leaves
hing
mustard seeds and jeera (for tadka)
oil - 50 ml

Method:
1. Soak Chana daal and Moong daal for 1 hour

2. Grind the daal and red chillies with salt, into fine batter

3. Heat oil in a large pan (heavy base)

4. Add tadka, curry leaves, garlic and finely chopped onions and fry until golden brown

5. Add the daal batter and cover with lid for 2 minutes

6. After that, mix the batter, until the texture becomes dry (like in the picture)

Serve with ghee and hot rice!

TINDORA MASALA (DONDAKAYA MASALA) CURRY

Preparation time: 30 minutes

Ingredients:

1/2 KG tindora (dondakaya)

2 big onions

1 tsp chilly powder

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad daal

5 tbsp tamarind pulp

1 tbsp jaggery powder

salt to taste

oil

Preparation method:

1. Grind onions, red chilli powder and salt to a fine paste.

2. Cook tindora in a pressure cooker for 3 whistles, let them cool down, drain the water and keep aside

3. Heat oil in a pan and add mustard seeds, cumin seeds, urad daal, fry them.

4. To this add onion paste and fry till the raw smell dissapears.

5. Then add tamarind pulp and jaggery.

6. Then add boiled tindora and mix well. Till the onion paste is well coated to the tindora.

Server hot with chapati or rice

SPINACH CURRY (SPINACH WITH MINAPA VADIYALU)

Preparation time: 30 minutes

Ingredients:

1 cup chopped spinach
5 tbsp rice
1 green chilly
2 tbsp seaseme seeds
1 tsp mustard seeds
1 tsp urad daal
1 red chilly
few minapa vadiyalu (urad daal fryums)
salt to taste
oil

Preparation method:

1. Soak raw rice in water for 1/2 hour

2. Boil chopped spinach in a microwave untill it is soft

3. Take a blender and grind green chilly and seaseme seeds and then add soaked rice and grind to a fine paste

4. Heat a pan, add oil, mustard seeds, urad dal, red chilly and fry well

5. Add the fine paste to this and stir for one minute

6. Then add the cooked spinach and sufficient water, stir continuously so that it will not stick to the pan. Switch off the stove when the curry is well cooked.

7. Take another small pan and shallow fry minapa vadiyalu and then add to the above curry.

Serve hot with rice and ghee

MUNG BEANS CURRY (PESALU CURRY)

Preparation time : 30 mins

Ingredients :

2 cups, Pesalu (mung beans)

1 onion,

1 tomato,

3 tablespoons dhaniyalu, (coriander seeds)

6 red chillies

1 tsp jeera

salt to taste

Preparation method :

1.Soak mung beans in water for 12 hours and pressure it for 3 whistles.

2. Fry all the ingredients (except mung beans )in 2 tsp of oil,let them cool down and grind like a fine paste.

3. Take one tsp oil in a thick bottomed pan and put ginger garlic paste,

4.. Put the prepared paste, saute for one min and then add pesalu and add salt, chilli powder, to taste and 1tsp garam masala.

5. Simmer on low heat for 10 mins... and serve with rice or roti.

MENTHI VANKAYA (BRINJAL WITH METHISEEDS POWDER)

Preparation time: 20 min

Ingredients:

6 purple brinjals

tamarind pulp

oil

salt to taste

For meethiseeds powder:

2 tsp meethiseeds

1 tsp coriander seeds

1 tsp jeera

1 tsp urad dal

1 tsp channa dal

4 red chillies

Dry roast all the ingredients and grind like a coarse powder.

Preparation method:

1. Heat pan, add oil, brinjal slices, tamarind juice and salt

2. cook them till they become soft, add meethiseeds powder to this, before switching off the stove.

Tip: You can use this powder for vegetables like raw banana (aratikaya), bottle gourd (sorakaya).

This powder will last for more days. Keep and store it in air tight container.

Serve hot with Roti or Rice

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.

ALOO CAPSICUM FRY

Preparation time: 20 min

Ingredients :

2 potatoes
2 capsicum(red and green)
1 big onion
3 redchillies
1 tsp garam masala
1 tsp ginger garlic paste
4 tsp oil
salt to taste



Preparation method :

1. Heat oil in a pan add onions and fry well till they become soft, add ginger garlic paste.

2. Now add diced potatoes, capsicum pieces

3. Add salt and cover with lid.

4. Cook till they become soft.

5. Sprinkle garam masala.

Serve with hot rice or roti

CARROT SPRING ONION CURRY

Preparation Method: 30 min

Ingredients:

5 big carrots

1 bunch spring onions

mustard seeds

cumin seeds

ginger garlic paste

red chillies

garam masala

salt to taste

oil

Preparation Method:

1. Heat oil in a pan and fry mustard seeds, cumin seeds, red chillies and ginger garlic paste

2. Add diced carrot and spring onions, sprinkle salt and cover with lid and cook for 10 minutes

3. Once the carrot is boiled, add garam masala and fry for few minutes and switch off the stove

Serve with rice.

MUVVA VANKAYA (BRINJAL CURRY)

Preparation time: 1 Hr

Ingredients:

9 small brinjals

4 medium sized onions

red chillies (according to your taste)

tamarind jucie (diluted)

turmeric

seaseme seeds

oil

salt to taste

Preparation Method:

1. Cut brinjal into 4 halves, without removing the top stem (as shown in the picture).

2. In a big bowl, add the diluted tamarind pulp, turmeric, salt and boil the cut brinjals untill they are soft. Drain the water and keep them aside.

3. Fry the seaseme seeds in a pan, without adding oil, and keep them aside

4. Heat 2 tbsp oil in a pan, add chopped onions, red chillies and fry well till the onions become soft

and keep aside till they are cooled.

5. Grind the fried seaseme seeds, onions and salt to a fine paste

6. Stuff the above paste into the boiled brinjals

7. Heat 2 tbsp of oil in a pan and fry the brinjals on all the sides, till they are dark brown (as shown in the picture)

Serve hot with rice and ghee.

BRINJAL PEAS CURRY

Preparation Time: 40 mins

Ingredients:

Green Brinjal - 1/4 kg

Green Peas - 50 grms

Seaseme seeds powder (Nuvulu podi) - 2 tbsp

Oil

Turmeric

Tamarind Paste

Red chillies

Mustard seeds

Curry leaves

Salt to taste

Preparation Method:

1. Prepare mild tamarind juice, Add turmeric and salt.

2. Cut brinjals into 4 halves, green peas and add them in tamarind juice, boil them untill they become soft

3. Drain the water and again put it back on the stove

4. On other side of a stove, heat oil, add mustard seeds, red chillies, curry leaves and fry till the mustard seeds split, add this thadka(popu) into boiled brinjals.

5. Add salt and Boil them till brinjals give good smell, switch off the stove.

6. Now add seaseme seeds powder (Dry roast few seaseme seeds and red chillies, let them cool and grind to a soft powder)

You can serve with hot rice and ghee

Tip: You can use purple brinjals if you do not get green ones