Rajma Masala Curry

Ingredients :

Rajma ( red kidney beans ) -- 1 cup soaked overnight

Onions -- 2 small

Tomatos -- finely chopped

Green chillis -- 4

Corriander -- 1/4 bunch chopped
Corriander powder -- 1 tsp

Salt -- to the taste

Red chilli powder -- 2 tsp

Garam masala -- 1 tsp

Oil -- 3 tsp

Turmeric -- a pinch

Ginger-garlic paste -- 1 tsp

Ginget -- 1 inch piece finely chopped

Method :

1.In a pressure cooker add rajma beans,salt,red chilli powder ,chopped ginger and cook till done.

2.In a blender ,add the onions , green chillis and make a fine paste

3.Heat oil in a pan and add ginger-garlic paste and fry till the oil seperates.

4.Now add the onion paste and fry till it gives light brown colour

5.Add chopped tomatos and cook for 5 min

6.Finally add the rajma seeds , chilli powder,turmeric,salt,corriander powder,garam masala powder and little bit water

7.Cook for 10 more min and remove from flame ,add corriander leaves

A famous curry for rotis..and puri

Onion Chutney

Ingredients :

Onions -- 2 , chopped into cubes

Corriander seeds -- 2 tsp

Dry red chillis -- 6

Tamarind -- a bit to the taste

Jaggery -- 2 small cubes

Salt -- to the taste

Oil -- 1 tsp

Corriander -- 1/4 bunch

Method :

1. Heat oil in a pan ad fry the onions, keep aside

2.Now fry the Corriander seeds and dry red chillis

3.Take the mixi jar,add the fried onions,corriander seeds,red chillis,salt,jaggery,tamarind,

Corriander leaves and little bit of water[only if necessary] and grind them

Goes well with all kind of tiffins and snack items like dosa,idli,punugulu
Preparation time : 10 min

Aava pettina mukkala pulusu

Ingredients :

Bottle gourd -- 1 small , peel and cut into cubes

Drum stick -- 1 neatly cut into 2 inch pieces

Tamarind -- Lemon size , soak in water

Jaggery -- 1 small cube

Mustard seeds -- 2 tsp for paste, 1/2 tsp for seasoning

Rice -- 2 tsp

Cumin seeds -- 1/2 tsp

Fenugreek seeds -- 1/4 tsp

Oil -- 2 tsp

Green chillis -- 3 slit

Oninons -- 1/2 chopped

Tomato -- 1 small, chopped

Rice flour -- 2 tsp

water -- 3 cups

Salt -- to the taste

Asafoetida -- 1/4 tsp

Dry red chillis -- 2 tear and de-seed

Garlic pods -- 3 finely chopped

Red chilli powder -- 1/2 tsp

Corriander -- small cup ,finely chopped

Curry leaves -- few nos

Method :

1. Before starting , you need to soak 2 tsp mustard seeds and 2 tsp rice in water for 15 min

and grind it into thick paste and add oil 1 tsp into it and keep aside.[by adding oil,it avoids the paste to get bitter]

2.Heat a pan and add 1 tsp oil and add all the seasoning like mustard,cumin,asafoetida,fenugreek,curry leaves ,garlic pods and let them fry

3.now add onions and let them turn brown

4.Finally add bottle gourd cubes,drumstick,tomatoes,jaggery and slight water and let them cook for about 10 min

5.Now add the tamarind juice with the 3 cups of water,salt,corriander,red chilli powder and let it boil for abot 15 min

6.Now take the rice flour in a bowl and add little bit of water and mix into the stew to just thicken and cook for 5 more min.

7. Now remove from the flame and after 5 min add the mustard paste that we prepared previously.

Serve with hot rice and fryums.

Ravva kesari

Ingredients :

Sooji -- 1 cup

Milk -- 1 cup

water -- 1 cup

Dry fruits -- 1 cup

Ghee -- 1 cup

Sugar -- 1 1/2 cup

Saffron/kesar color -- pinch

Method :

1. Heat 1 tsp ghee in a pan and fry the dry fruits and keep aside

2. In the same pan add sooji and fry it till light brown keeping it in low flame and keep aside

3.Add milk,water,sugar in the pan and let it boil till it get bubbles and mix the kesar color/if using saffron, mix it with little milk and add to the boiling water.

4.Add sooji into it slowly without forming lumps and cook for 5 min

5.Now add the dry fruits and ghee and remove from flame.

Miriyam Garelu

Ingredients:

Urad daal -- 1 cup ,soak overnight and grind thickly

Black pepper seeds -- 1 tsp

Salt -- to the taste

Oil -- to deep fry the dough

Method:

** TIP1. Inorder to have the garelu fluffy as in hotel...beat the dough with hand as long as u can

after grinding.Add black pepper while grinding.

2. Heat oil in pan and take the dough in hand by making hand wet with water and drop it in oil

and remove once it is turned golden brown

3.Serve with sambar or coconut chutney

Keera perugupachadi

Ingredients :

Cucumber (keera) -- 1 , peel and cut into small cubes by removing the seeds
Curd -- 1 cup
Mustard seeds -- 1/2 tsp
Cumin seeds -- 1/2 tsp
Fenugreek seeds -- 1/4 tsp
Chillis -- 2 slit
Dry red chillis -- 1 tear and de-seed
Salt -- to the taste
Oil -- 1/2 tsp
Curry leaves -- few nos
turmeric -- pinch

Method :

1. Heat oil in a pan and add all the seasoning with turmeric
2. Add the seasoning to the cucumber cubes
3.Mix curd and salt.

Tip : To make sure the cucumber is not bitter.....before u peel the cucumber just cut the edge of cucumber and roll it anti-clock wise with the remaining cucumber.If there is bitterness in the cucumber it will be vanished by doing this.

Goes well with hot rice
Preparation time : 10 min

Menthu Majjiga

Ingredients:

Buttermilk -- 1 cup
Green chillies -- 2,chopped
Dry red chillis -- 1 tear and de-seed
Curry leaves -- few nos
Fenugreek seeds -- 1/4 tsp
Mustard seeds -- 1/2 tsp
Cumin seeds -- 1/2 tsp
Asafoetida -- pinch
Turmeric -- pinch
Corriander -- finely chopped
Salt -- to the taste
Oil -- 1/4 tsp

Method :

1. Heat oil in a pan,add all the above ingredients including corriander and turmeric
2.Add salt to it.

Goes well with hot rice.

Tomato-Onion curry

Ingredients :

Tomatoes -- 3 big finely chopped
Onions -- 2 finely chopped
Green chillis -- 3 slit
Mustard Seeds -- 1 tsp
Cumin seeds -- 1 tsp
Channa daal -- 1 tsp
Ginger-Garlic paste -- 1 tsp
Salt -- to the taste
Chilli powder -- 1 tsp
Oil -- 3 tsp
Corriander -- 1/4 cup finely chopped [gives best flavour]
Turmeric -- a pinch

Method:

1.Heat oil in a pan and add the seasoning, let them splutter
2.Add ginger-garlic paste and fry for 2 min.Later add the chopped onions and fry till golden brown.
3.Add the chopped tomatoes ,chillis,turmeric,chilli powder,salt and cook for 20 min
4.Finally add the chopped corriander.

Goes well with hot rice

Kichidi

Ingredients :

Basmathi Rice -- 2 cups

Monng Daal (pesara pappu) -- 1/2 cup

Ghee -- 2 tsp

Green chillis -- 3 slit

Onion -- 1 small finely chopped

Mixed vegetable -- 1 cup (beans,carrot,peas,potato)

Cloves(lavangam) -- 5 nos

Cardamom (elaichi)-- 4 nos

Cinnamon stick ( Dalchina chekka) -- 2 sticks

Everest Biryani masala powder -- 2 tsp [or you can shallow fry all biryani masala ingredients and grind them]

Ginger-Garlic paste -- 1 tsp

Water-- 4 cups

Turmeric-- pinch

Method:

1.Heat ghee in a pan ,add cloves,cardamom,cinnamon stick and fry them.

2.Add chopped onion ,green chillis and when turned light brown,add ginger-garlic paste and fry .

3.Finally add all the vegetables and cook them for 10 min with the biryani masala powder.

4.In the rice cooker add basmathi rice,moong daal,4 cups of water,turmeric and above fried vegetables and cook till done.

Can be served with Raita or kurma.

Pappula Dosa

By the title u may feel that it is ADA a tamilnadu recipe but it is not...it will be as soft and thin as our normal dosa but the flavour will be so aromatic like the hotel dosa try it!!

Ingredients :

Urad daal (minapappu) -- 1 cup

Channa daal (senaga pappu) -- 1/2 cup

Toor daal (kandi pappu) -- 1/2 cup

Rice -- 3 cups

Beaten rice(atukulu) -- 1/2 cup

Fenugreek seeds(menthulu) -- 2 tsp

Salt -- 1/2 tsp

Method :

1.Saok all the above ingredients in a bowl for about 5 hours

2.Grind them like a dosa batter

3.Heat a pan and prepare the batter like dosa

Goes well with any spicy chutneys and ull be getting those spicy chutney in my blog soon...