Beans cuury

Ingredients

Beans  1/4 k.g

Dalia Powder  4 to 5 tbs
Seasoning
Oil 2 tbs
Dry red chilies 2
Mustard seeds 1/4 tbs
Urad dal 1/4 tbs
Channa dal 1/4 tbs
Cumin seeds 1/4 tbs
Curry leaves

To make Dalia Powder
Dalia Or Roasted channa dal 1/4 cup
Dry red chilies 6
Salt to taste
Cumin seeds 1/4 tbs
Grind  them all above ingredients with  out water to make into powder.
Store into a container
Method
Wash and chop the green beans
Heat oil in a kadai add dry red chilies , Mustard seeds .Once it starts splutter add urad dal, channa dal, cumin seeds and curry leaves.
Now add chopped green beans into kadai and combine well.
Then add turmeric powder and little salt and stir it.
Close the kadai with lid let it coo until beans cook well and become soft by stirring occasionally.
Open the lid and sprinkle dalia powder and combine well and cook for another 5 mins without lid by stirring.
Turn off the heat and serve beans with hot rice.

Kakarakaya stir fry (bitter Ground Stir fry)

  I know many people don't like kakarakaya. But try this recipe definitely  you will change your Opinion.

Ingredients

Bitter ground 1/4 k.g

Tamarind  twist full

Salt to taste

Red chili powder to taste

Oil 

Method

Peel the Bitter ground rounds using peeler.

Then rub the salt on bitter ground and let it marinate for 30 mins.

After that take Bitter ground in a vessel add enough water and tamarind cook for 15 mins.

Drain the remains water and keep aside.

Heat oil in a frying pan then add bitter ground pieces and fry till bitter ground turns brown by continuously stirring.

Once it cook well add salt and red chili powder to taste  and serve with hot ghee rice.

Aloo Mutter

Ingredients
Aloo 5
Mutter 1 cup
Tomato 2 large
Ginger & Garlic paste 1 tsp
Turmeric powder
Cumin powder 1tsp
Coriander powder 2 tsp
Sal to taste
red chili  powder to taste
Cumin seeds 1 tsp
Oil 2 tsp
Coriander leaves

Method
Make tomato puree using blender and keep aside.
Heat oil in a pan cooker and then add cumin seeds.
Add ginger garlic paste.
Then add tomato puree, cumin powder, coriander powder, turmeric powder and let it cook for 5 mins by stirring occasionally.
Now add peeled and cubed potatoes and mutter in toPan.
Add 2 cups of water , salt and red chili powder.
Mix well and cover the pan then cook it for till it gets 3 whistles.
Once steam gone from the cooker then add garam masala and cook it for 3 to 4 mins by stirring occasionally.
Garnish with coriander leaves and serve with chappati or Rice.

Gutti Vankaya Kura

Ingredients
Brinjals 5 to 6
Onions 1 big
Tomato 1 big
Green chillies 3 to 4
Ginger Garlic paste 1 tsp
Grated Coconut  4tsp
Tamarind paste 2 tsp
Salt to taste
Red chilli powder to taste
Grated coconut 2 tsp
Powder together
Rice 1 tsp
Coriander seeds 1 tsp
Channa dal 1 tsp

Method
Cut the onions and green chillies into length wise.
Chop the tomatoes and keep aside.
Fry raw rice, coriander seeds and channa dal without oil and make powder in mixer and keep aside.
Cut the brinjals into four portions and put into turmeric and salt water.
Heat oil in a kadai then fry onions and green chillies till onions turn into brown.
Add ginger garlic paste and let it fry for 2 mins and then add brinjals stir well.
After 3 to4 mins add tomatoes, turmeric powder, salt, red chili powder, G rinded powder and combine well.
Pour some water and cover the lid and cook till brinjals becomes soft by stirring occasionally.
Then add tamarind paste and coconut and cook it for 3 to 4 mins.
Turn off heat and garnish with coriander leaves.
Serve with hot rice or with any rice variates.

Beetroot curry

Beetroot in Coconut milk
Ingredients
Beetroot 2 medium size
Tomato 1
Onions 1 (chopped)
Green chillies 2
Garlic cloves 2
Coconut milk 1 cup
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Turmeric powder pinch
Salt to taste
Lemon juice to taste
Coriander leaves

Method
Peel the beetroot and cut into pieces.
Heat oil in kadai then add dry red chili, mustard seeds once it starts splutter then add cumin seeds, curry leaves and then fry for a while.
Then add chopped onions,cloves and green chillies and fry till onions becomes soft.
Then add beetroot pieces, turmeric powder and fry for 2 to 3 mins.
Now add chopped tomatoes, water and salt to taste.
Cook till beetroot well cooked and becomes soft by stirring occasionally.
Then add coconut milk and cook for another 2 to 3 mins until the gravy thicker.
Turn the heat off. Then add lime juice to your taste.
Garnish with coriander leaves and serve with hot rice.

Stuffed chilli Bajji

Ingredients
Chillies 3
Channa dal 1 cup
Onion 1
Ginger small piece
Garlic 2 cloves
Turmeric pinch
Salt to taste
Red chili powder to taste
Oil 4 tsp

Method 
Cut chillies into half by length wise.Remove the seeds from it.
Soak Channa dal for 30 mins and drain the water.
Grind dal along with onion, ginger, garlic,salt, red chili powder, turmeric to make into thick paste.
Now stuff the chillies with the grinder paste
Heat little oil in pan and place the stuffed chillies and cover the lid.
Fry it for 5 to 7mins and then turn the mirchi again cover the lid and fry it for 5 to 7 mins.
Take into plate and garnish with coriander leaves.


Can be eaten by rice or alone or with rasam rice.

Chole

Ingredients
White channa 1cup
Onion 1 big
Tomato 2 big
Green chillies 3 to 4
Ginger small piece
Garlic 3 to 4 cloves
Tamarind small lemon size
Jaggery 1 tsp
Cumin seeds  1 tsp
Salt to taste
Chili powder to taste
Oil 2 tsp
Coriander powder 1 tsp

Method
soak channa for 7 to 8 hours. wash well and cook it in presser cooker with enough water and little salt.
Grind onion, ginger, garlic.and keep it aside.
Boil the tomato in hot water ,remove skin and grind it.
Heat oil in a kadai then add cumin seeds, then fry onion paste, green chillies till oil separates from it.
then add tomato puree and keep stirring constantly.
Now add salt , chilli powder, coriander powder, Tamarind extract, jaggery and boiled channa along with water.
Cook till the gravy is thick enough.
Remove from fire and serve with chappati or puis.

Cabbage in tomato paste

Ingredients
Cabbage 1/4 k.g
Moong dal 2 tsp
Tomato 2
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/4 tsp
Turmeric powder a pinch
Salt to taste
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Chop the cabbage.
Boil the cabbage , Moong dal together with water.
Make tomato paste in mixer.
In kadai heat oil add dry red chilies, mustard seeds once it starts splutters then add urad dal, cumin seeds,curry leaves.
Then add tomato paste coriander powder, cumin powder, turmeric powder.Fry for 5 mins.
Then add boiled cabbage and mix well.
Add salt to taste and cover the lid ,cook until cabbage becomes soft.
Garnish with coriander leaves and serve with hot rice or chappati.

Brinjal stir fry

Ingredients
Brinjal 1/4 k.g
Tamarind to taste
Oil 4 tsp
Salt to taste
Turmeric Powder a pinch
coriander leaves
Grind together
Oil little
Dry red chillies 2
Channa dal 1/2 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp

Method
Heat  little oil in small kadai , add dry red chillies, channa dal, coriander seeds, cumin seeds and then fry well.
Grind these fried ingredients along with tamarind and salt. and keep it aside.
Cut the brinjal into length wise .
Now heat oil in pan and add Brinjals  pieces and turmeric.
Cover the lid and let it cook until brinjal pieces becomes soft by stirring occasionally.
Then add the grinned powder and stir well.
Garnish with coriander leaves and serve with hot ghee rice.

Beans Curry

Ingredients
Beans 1/4 kg
Onions 1
Sesame seeds 3tbs
Coconut 4 to 5 tbs
Salt to taste
Red chili powder
Seasoning
Oil 2 tbs
Mustard seeds 1/4 tbs
Cumin seeds 1/2 tbs
Urad dal 1/2 tbs
Curry leaves

Method 
Cut beans into small pieces
Chop onions
Fry sesame seeds and make coarse powder in mixer.
In a Kadai heat oil add mustard seeds once it splutter add urad dal , cumin seeds and curry leaves.
Then add onions , fry till turn into light brown.
Add beans and stir well.
let it cook for 5 mins by covering the lid.
Then add sesame powder, salt , red chili powder and coconut.
Cook till beans become soft by stirring occasionally.
Serve with hot rice.

Dondakaya curry (Tindora Curry)

Ingredients
Dondakayalu (Tindora) 300 gms
Tomato 3
Salt to taste
Red chili powder
Oil 3 to 4 tsp
Cumin seeds

Coriander leaves

Method
Cut the Tindora into length wise.
Then steam and keep it aside.
In a blender make tomato puree and keep aside.
Heat oil  in a kadai add cumin seeds then tomato puree once it cook well add Tindora cover the lid cook for a while by stirring occasionally.
Then add salt and red chili powder,let it cook until Tindora  becomes soft.
Serve with hot ghee Rice.

Raw Banana Stir Fry (Plantain Stir Fry)

Ingredients
Raw banana 1
Salt to taste
Red chili powder to taste
Subji powder to taste
Coriander leaves
Turmeric powder a pinch
Seasoning
Oil 3 to 4 tsp
mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Peel  the skin of Raw banana and cut in to  round slices.
Heat the oil in Kadai add mustard seeds once it splutter add urad dal, cumin seeds curry leaves.
Then add Banana slices, turmeric powder and stir thoroughly.
Then add salt , red chili powder, subji powder and cook covered for until banana becomes soft.
Garnish with coriander leaves and serve with hot Ghee rice or rasam rice.

Potatoes in tomato paste

It’s a simple side dish without oil

Ingredients

Potatoes 2 big

Tomato 1

Salt to taste

Red chilli powder to taste

Turmeric powder a pinch

Coriander leaves

Method

Pressure cook potatoes.

Peel and make into pieces.

In a Kadai pour ½ cup of water and let it boil for 5 to 7 mins.

Then add chopped tomato pieces and cook well.

Add salt, red chilli powder, turmeric powder.

Now add the boiled potato pieces and cover the lid.

Let it cook for 7 to 10 mins.

Garnish with coriander leaves and serve with hot chapathi

Andhra Plate: Cabbage fry

Andhra Plate: Cabbage fry

Cabbage fry

Ingredients
Cabbage 1/4 kg
Oil 3 tsp
Turmeric pinch
Salt to taste
Curry leaves
Coriander leaves
Grind together
Red chillies 2 to 3
Coriander seeds 1 tsp
Cumin seeds 1tsp
Coconut 1/4 shell
Tamarind 1/2 lemon size
Seasoning
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Asafoetida a pinch

Method

In a small kadai with little oil fry dry red chillies, coriander seeds, cumin seeds and then grind along with tamarind, coconut to make it powder.

Grate the cabbage in to length wise.
Heat oil in Kadai add mustard seeds once it splutter add urad dal, pinch asafoetida and curry leaves
Now add cabbage , turmeric powder  and fry till cabbage cook well and soft.
Then add the grinded powder ,salt and fry it for 5 to 7 mins.
Garnish with coriander leaves and serve with hot rice.

Raw Banana curry (Plantain Curry)

Raw banana and Tamarind Juice

Ingredients

Raw Banana 1 medium

Jaggery  powder 3 to 4 tsp

Tamarind Juice 4tbs

Salt to taste

Red Chili Powder to taste

Turmeric powder pinch

Rice flour 2tsp

Oil 4 tbs

Coriander leaves

Seasoning

Dry red chillies 2

Mustard seeds 1/2 tsp

Urad dal  1/4 tsp

Cumin seeds 1/2 tsp

 Asafetida pinch

Curry leave

Method

Boil the Raw banana with little salt.

Peel the skin and make medium size pieces, keep it aside.

In kadai heat oil add dry red chillies , mustard seeds once it splutter add urad dal, Cumin seeds , curry leaves and then asafetida.

Now add the Boiled banana Pieces, Turmeric powder . Fry for 2 to 3 mins.

In a bowel take tamarind juice add chili powder, salt, Jaggery powder,Rice flour mix it all with some water.

Add water to the banana, let it boil for 7 to 10 mins.

Once it comes into medium thick then turn off heat.

Garnish with coriander leaves and serve with hot ghee rice.

Cauliflower and cashew

Ingredients
Cauliflower 1/4 k.g
Tomato 1
Cashews 12 to 15
Cumin seeds
Turmeric powder pinch
 salt to taste
Chili powder to taste
Oil
Coriander leaves

Method
Separate cauliflower into small flowerettes. soak in salted water for 10 minutes.
In grind the cashews to make powder.
In a kadai heat oil and add Cumin seeds.
Add cauliflower pieces and sauté them for a while.
Add chopped tomato pieces and turmeric powder  then cover the lid .
After 3 to 5 mins open the lid, add salt, chili powder.
Fry well for 5 to 7 mins.
Now add cashew powder and water, stir well, and cover the lid.
Stir occasionally Cook until cauliflower becomes soft and well cooked.

Garnish with coriander leaves and serve with hot rice or chappaties.

Palak

Ingredients
Palak 2 bunches(spinach)
Onion 1
Tomato 1
Green chillies 3
Salt to taste
Seasoning
Oil 4 tbs
Mustard seeds 1/2 tbs
Channa dal 3/4 tbs
Urad dal 3/4 tbs
Cumin seeds 1/2 tbs
Curry leaves

Method
Chop the washed Palk and keep aside.
Chop onions,Cut tomato into pieces.
In a Kadai heat oil, add mustard seeds  starts when it splutter add Channa dal urad dal ,Cumin seeds and curry leaves.
Then add Onions ,fry till onions turns into light brown.Add green chillies.
Add palak ,for for 2 to 3 mins and then add tomato pieces.
Cover the kadai , Sauté the palak occasionally and cook till palak becomes soft.
Turn it off and serve the Palak with hot ghee rice.

Spinach and lemon

Ingredients

Spinach(chopped) 1 1/2 cup

Toor dal 3/4 cup

Lemon juice 4 to 5 tsp(as per taste)

Green chillies 4

Turmeric Powder pich

Cooking soda Pinch

Salt to taste

Seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Oil 3 tsp

Method

Presser cook the washed toordal and keep aside.

Chop spinach,Paste the green chillies in Mixer.

Take kadai  heat oil,once oil heated add Mustard seeds,when it starts pooping add Jerra and fry.

Add greenchili paste and fry 2 sec.

Now add chopped spinach and pinch of soda(AddingSoda makes doesn't change the color of spinach)

Fry well till all spinach come together.

Add cooked toor dal, turmeric powder,salt and cook well.

once it cook well then turn off the heat and add lemon .

Serve with hot ghee rice .

Ridge ground in peanut sauce

Ingredients
Ridge ground 1
Tomato 1
Green chillies 3
Peanuts 1/4 cup
Salt to taste
Tumeric powder
Seasoning 
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1 /2 tsp
Curry leaves
Coriander leaves

Method
With little oil fry the peanuts, make powder in mixer and keep aside
Peel Ridge ground skin and make medium size chunks.
Chop the tomatoes.
In a kadai heat oil ,add mustard seeds when it popup add all other seasoning ingredients.fry it.
add ridge ground ,fry for 4 mins.
 then add turmeric powder,tomatoes,salt and cover the kadai , fry till ridge ground becomes soft and well cooked.Stir it ocationally.
Now add the peanut paste,stir well,let it cook for another 5 mins
Take off from kadai,Garnish with coriander leaves.
Serve with hot ghee rice.