Kooralu (Vegetable curries)

VANKAYA VEPUDU

Preparation:-

2. Cut ½ kg eggplants, dip in water
3. Heat 4 TSP oil in a Kadai add eggplants, add sufficient salt and cover it with a lid
4. Stir gently in the middle of boiling remove the lid
5. Now fry them on a high flame, so that it does not turn into paste
6. Finally add jeera powder, red chilly powder, pinch of Asafoetida, mix it well and switch off the stove. 

VANKAYA PULUSU PACHADDI

Preparation:-

1. Take one big eggplant, cool it for sometime, remove the skin
2. Mash the baked eggplant
3. Add 1 or 2 TSP Tamarind juice, salt, 2 green chillies, cilantro, a pinch of sugar or jaggery and mix it well and
4. Season the contents with urad dal, Mustard seeds, Asafoetida.

 BIRAKAYA PULUSU KURA

Preparation:-

1. Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.
2. Heat 2 TSP oil in a Kadai, add ½ TSP urad dal, ¼ TSP cumin seeds, 2 red chillies, curry Leaves and fry them
3. Then add Birakaya pieces, 1 TSP tamarind juice, sufficient salt and mix it well, cover the kadai with a lid
4. Stir gently in the middle, till the water everything is cooked.
5. Birakaya popu Kura can be Prepared in the same method, except tamarind juice is not added.

BIRAKAYA PESARAPAPPU KURA

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces. 

2)    Boil 1 cup moong dal and Briakaya pieces, add sufficient salt

3)    Heat 2 TSP oil, add a pinch of Asafoetida, ½ TSP urad dal, ¼ TSP cumin seeds, curry Leaves and fry them

4)    Mix the Boiled moong dal and Birakaya pieces with fried spices

5)    Boil it for 2 or 3mins and switch off the stove.

 BIRAKAYA KANDI PAPPU PODI KURA

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Fry 1 cup Toor dal coarsely

3)    Boil fried Toor dal, in the middle add Birakaya pieces and boil them together

4)    Drain all the water from the boiled contents

5)    Heat 2 TSP chillies, ½ TSP urad dal,  ½ TSP urad dal, ½ TSP cumin seeds, curry Leaves & fry them

6)    Then mix boiled dal, birakaya pieces with spice mix and boil all the contents for 5mins.

BIRAKAYA VEPUDU

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Heat 4 TSP oil, add birakaya pieces and fry them coarsely

3)    Finally add ¼ TSP Jeera powder red chilly powder and salt.

BENDAKAYA KURA

Preparation:-

1)    Wash ½ kg Ladies fingers, clean them and cut into small discs

2)    Heat 4 TSP of oil, add Ladies fingers, salt, sprinkle some water and cover the container with a lid

3)    Stir gently in the middle

4)    When the pieces are boiled partially, remove the lid, add ¼ TSP Jeera powder, ¼ TSP Coriander powder and 1 TSP Besan

5)    Mix it well, Leave it for 5mins and switch off the stove.

BENDAKAYA PALUSU KURA

Preparation:-

1)    Wash ½ kg ladies fingers, dry them and cut into small pieces

2)    Heat 2 TSP of oil in a kadai, add ½ TSP urad dal, 2 red chillies, ¼ TSP cumin seeds, some curry Leaves and fry them

3)    Add Ladies finger pieces, salt Haldi and 1 TSP tamarind juice, mix it well and cover with a lid

4)    Stir gently in the middle, so that it does not turn paste and repeat the process till the water is evaporated and everything is cooked. 

KAKARAKAYA (BITTER GOURD) ULLI KARAM KURA

Preparation:-

  i.              Wash ½ kg gourd, cut each bitter gourd into or 3 pieces like a floret

ii.               Boil the Bitter gourd by sprinkling some curd or tamarind juice and cool it for some time

iii.              Grind 2 onions, 4 red chillies and some cumin seeds into a paste

iv.              Stuff the boiled Bitter gourd with onions paste

v.              Heat 4 TSP oil and gently fry the

vi.              Keep it for 10mins  and switch

KAKARAKAYA SENAGAPINDI KARAM KURA

Preparation:-

 SPICE MIX: Mix Besan, salt, red Chilly powder Asafoetida, Jeera powder, oil

Stuff the boiled Bitter gourd with above spice mix.

Fry them in oil and sprinkle the left over spice mix on the fried bitter gourd.

KAKARAKAYA KOTHIMEER KARAM KURA

Preparation:-

 SPICE MIX: - Grind 6 green chillies and 2 bunches cilantro, salt .

KAKARAKAYA PULUSU

Preparation: -

1.Wash ¼ kg bitter gourd, cut them into small pieces.

2.               Add some salt to the bitter gourd pieces and squeeze all the water

3.               Heat 4 TSP oil in a Kadai, add ¼ TSP cumin seeds, dry vodiyalu powder and fry them

4.              Then add bitter gourd pieces, salt, tamarind juice and cover the lid

5.              Heat ½ TSP oil separately, fry ¼ TSP cumin seeds, ¼ TSP fenugreek seeds 2 red chillies and make it into powder

6.              Mix the spice powder, rice flour in water and pour the mixture in boiled bitter gourd

7.              Let it boil on a low flame for 5mins and switch off the stove.

KAKARAKAYA VEPUDU

Preparation:-

1. Wash Bitter gourd and cut them into small pieces

2. Add some salt to it and squeeze all the water.

3. Heat 4 TSP oil and deep fry them

4. Finally add some salt and red chilly powder.  

Chutney Corner

Pachhadulu
========

ONION CHUTNEY

Ingredients:

Onion -6

Green chillies -4

Oil -2 TSP; cilantro -1 Bunch.

For seasoning: Red Chillies -2, urad dal (black gram) – 1TSP mustard seeds – ½ TSP , Asafoetidia – Pinch, Tamarind Juice thick-1 TSP

1.     Take 2 TSP oil and fry red chillies, urad dal, mustard seeds and keep them aside

2.     In the remaining oil fry onions and green chilles

3.     Grind fried  onions green chillies, tamarind Juice, asafetida, seasoning stutt tamarind  in to a thick Paste , to add sutticient salt

4.     Finally garnish with finely chopped cilantro

5.     Goes well with Dosa and Idli

BIRAKAYA(Turai) PACHHADI

Preparation:-

1)    Wash ½ kg Birakayalu, peel off the skin and cut them into small pieces.

2)    Boil, Birakaya pieces, Tamarind juice, Jaggery, together

3)    Heat 1 TSP oil, add 1 TSP urad dal, 2 red chillies, a pinch of Asafoetida, mustard seeds, coriander seeds, fenugreek seeds, fry them all

4)    Grind the boiled birakaya pieces and fried spices into thick paste, add salt to taste.

SENAGA PAPPU PACHHADI

Preparation:-

 1. Fry 50g chana dal, 1 TSP Coriander seeds,

 2. Add sufficient salt, some Tamarind paste

 3. Grind them al into a paste

SESAME POWDER

Preparation: -

1.     Fry ¼ kg sesame seeds, 4 red chillies without oil

2.     Add sufficient salt and grind it into fine powder

This powder can be mixed in a curries or can be served with hot rice

WHOLE DALIA SPLIT POWDER

Preparation: -

1.     Grind 1/4kg Dalia split, 4 red Chillies, salt into fine powder

2.     Goes well with Idly or Dosa.

  SENAGA PAPPU PACHHADI

Preparation:-

 1. Fry 50g chana dal, 1 TSP Coriander seeds,

 2. Add sufficient salt, some Tamarind paste

 3. Grind them al into a paste

MINAPAPU PACHHADI

Can be prepared in the same way as SENAGA PAPPU PACHHADI with URAD DAL.

DALIA SPLIT COCONUT CHUTYNEY

Preparation:-

1.     Grind 50g Dalia split, coconut, 2 green chillies with salt into a paste

2.     Heat 1 TSP oil, fry cumin seeds, curry Leaves

3.     Mix it in the paste, garnish with cilantro

Snack Corner

Tiffins
=====

Idlis

1 cup urad (black gram) dal
2 cups idli rice or idli ravva
1/2 tsp salt
Tools:  Idli plates and a steam cooker

Soak dal and rice separately for 4 hours.  Grind them separately in a wet grinder or blender.  At the end mix both and grind them together for 3-5minutes and add salt.  Transfer the ground batter into a container and keep it out for 12 - 24 hours till it ferments.

Apply a few drops of oil to the idli plates and spoon the batter and steam cook them for 15 minutes on high heat and 5 minutes on simmer.  Let it cool for 10 minutes and gently remove the idlis with a sharp knife by lifting the idli from the plate.  Serve hot with coconut chutney and sambar ( lentil soup, check the recipes).  Very healthy and nutritious snack.

1. UPAMA

Ingredients:-

1.     Sooji ( white RAVA) – 1 glass

2.     Onions – 1

3.     Tomato – 1

4.     Ginger – small piece

5.     Green Chillies – 4

6.     Oil – 1 Tsp }For seasoning

7.     Chana dal – ½ TSP}

8.     Urad dal – ½ TSP}

9.     Mustard seeds – ¼ TSP}

10.  Water – 2 ½ Glasses

Preparation:-

1.     Heat 1 Tsp of oil and do seasoning

2.     Add onions, tomato, ginger and green chillies and fry them for 5 mins

3.     Add sufficient water and salt and boil it for 5-10 mins

4.     Add Sooji by stirring water boil it for 5mins

5.     In the end add some lime Juice and 1 TSP ghee for taste.

6.     * UPMA with Red Sooji can be Prepared in the same way as white Sooji UPMA

7.     * SEMIYA UPMA can be prepared in the same way Except for 1 glass SEMIYA we add 1 glass water

2.UPPUDU PINDI

  Ingredients:-

1.     Rice Flour ( Biyam Rava) – 1 Glass

2.     Moong dal - ! TSP

3.     Coconut – ½ piece à Grated

4.     Ginger – Small piece

5.     Green Chillies – 4

6.     Currty Leaves }

7.     Oil – 1TSP

8.     Urda dal – ½ TSP

9.     Cumin seeds – ¼ TSP

10.  Water – 2 Glasses

Preparation:-

1.     Heat 1 TSP of oil and do seasoning, add ginger, green chillies and coconut and fry them

2.     pour water, add salt, moong dal

3.     Add 1 TSP oil, rice flour and heat the contents on a low flame, till it is boiled

2. UPPUDU PINDI PULIHORA

 Ingredients:-

1.     Rice Flour ( Biyam Rava) – Glass

2.     Water – 2 Glasses

3.     Salt

4.     Turmeric powder

5.     Oil – 2 Tsp }

6.     Asafoetida }

7.     Chana dal – 1 TSP }

8.     Urad dal – Tsp }

9.     Mustard seeds – ¼ TSP}

10.  Red Chillies – 4}

11.  Groundnuts – TSP}

12.  Green Chillies – 4}

13.  Curry Leaves }  For Seasoning.

14.  Lime -2

Preparation:-

1.     For 1 Glass Rava add 2 Glass water turmeric powder, sufficient salt and oil, heat it on a low flame

2.     After it is boiled, empty the content into a plate, leave it for sometime, mix it well so that no doughs are formed 

3.     Heat 2 TSP oil and do seasoning, add Curry Leaves, ginger & Green chillies

4.     Mix the Seasoning contents in the boiled rice

5.     In the end add some Lime Juice

3. UPAMA, PULIHORA (WITH) POHAI

1. Soak 1 glass of poha in water for 30mins, make it dry,

2. To it do either Pulihora seasoing or UPAMA seasoing

3. Add sufficient salt, lime Juice.

4. PESARA PUNUKULU

Ingredients :-

Moong dal – 1 glass

Rice – 1 Tsp

Ginger – Small Piece

Green chillies – 6

Salt

Oil

Preparation:-

1.     Soak moong dal and in water for 2hrs

2.     Remove water, add some ginger, green chillies, salt and grind it into a thick paste.

Use the batter in the from of Punukulu, i.e, heat some oil (i.e, ¼ kg) and put the batter in the from of balls.

5.MASALA VADA

Ingredients:

1.     Chana dal – 1 glass

2.     Urad dal – ½ Glass

3.     Moong dal – ½ Glass

4.     Ginger – Small Piece

5.     Green Chillies – 10

6.     Salt

Preparation:

1.     Soak all the three dals in water for 2hrs

2.     Grind them into a thick Paste

3.     At the time of ginding, add ginger, salt and green Chillies

4.     Use the batter in the from of vadas.

6. CABBAGE VADA

Preparation:-

1.     Urad dal -1 Glss

2.     Cabbage – ¼ Finely chopped

3.     Ginger – Small Piece

4.     Green Chillies – 3

5.     Salt.

Preparation:-

1.     Soak urad dal in water for 2hrs

2.     Remove water, add ginger, salt & paste

3.     Add finely Chopped Cabbage in the batter

4.     Apply it in the from of VADA.

7. GARELU

Ingredients:-

1.     Urad dal – 1 Glass

2.     Salt

3.     Ginger – Small}

4.     Ginger Chillies – 4}Optional

Preparation:-

1. Soak urad dal in water for 2 hrs
2. Remove water, add some salt and grind it into thick paste
3. Heat ¼ kg oil, use the batter in the from of Vada, make a whole in the center while frying them.

8. PAKAM GARELU

 Prepare it in the same way as garelu In addition to that, make Jaggery syrup, add some elaichi powder to it, dip GARELU in Jaggery Syrup.

9. PERUGU VADA

Ingredients:-

1. Curd – ½ ltr
2. Chana dal – ½ TSP}
3. Urad dal – ½ TSP}
4. Mustrad seeds – ¼ TSP}
5. Red Chillies -2.}SEASONING
6. Cilantro – 1binch finely Chopped

Preparation:-

1. Heat 1 TSP of oil and do seasoning, mix the seasoning material in curd and add sufficient salt and garnish with cilantro.
2. Prepare GARELU and dip them in the above mixture.

10. MINAPA ROTTI

Preparation:-

1. Soak 1 Glass urad dal and 2 Glasses rice flour ( Biyam Rava ) in water separately for 2hrs
2. Remove water from uradf dal and grind it into paste.
3. Squeeze water from Biyam rava and mix it urad dal Paste
4. Add sufficient salt and cumin seeds
5. Heat Banali, with 2 TSP oil and put some batter and Cover it with a lid, when it is roasted on one side turn it to other side.

12. MYSORE BAJJI

Ingredients:-

1. Curd
2. MAIDA – 1cup
3. Rice Flour – 2 TSP
4. Perpper seeds – 6
5. Greeb Chillies -10 à Finely Chopped
6. Salt
7. Baking Soda
8. Oil

Preparation:-

1. Mix maida and rice flour in curd and keep it aside for nearly a day
2. Add Pepper powder, green Chillies, Salt, baking soda
3. Heat ¼ kg oil and the batter in the from of bondas

14. PAKODA

Preparation:-

1. Mix ¼ kg Besan in water
2. Add ginger, green chilly paste, salt, baking soda, onions slices, optionally garlic paste can also be added
3. See that the batter Consistency is thick
4. Heat oil in Kadoi, make pokadies
5. ( Spinach, Cbbage, Cashew, Cauliflower pakodis can be prepared in the same way)

15. BONDA

Ingredients:-

1. Besan – 3 tsp
2. Salt
3. Red Chilly powder- ¼ TSP
4. Oil
5. Potato – 1
6. Carrot – 1
7. Green peas -100g
8. Ginger}
9. Green Chillies} Finely Chopped
10. Mint Leaves à Finely chopped

Preparation:-

1. Boil Potato, Carrot and Green peas, mash them
2. Add ginger, green Chillies, mint leaves lime juice to mashed vegetables
3. Mix Besan in water such that the consistency is loose, add salt, 1 tsp rice flour, baking soda a pinch
4. Dip the balls in besan and fry them in oil
5. Dish goes well with Tomato sauce  or mint Chutney

16. MIRAPAKAYA BAJJI

Ingredients:-

1. Alapinoes – ¼ kg à Cut it along the side
2. Ajman seeds – 1 TSP
3. Sesame Seeds – 1 TSP
4. Dalia split – 1 TSP
5. Salt
6. Tamarind juice – ½ TSP
7. Besan – 1 Glass
8. Rice Flour – 1 Glass
9. Rice Chilly powder
10. Baking soda
11. oil – ½ kg

Preparation:-

1. Grind Ajman seeds, Dalia Split, Sesame seeds and Tamarind into thick paste
2. Stuff the paste in Alapinoes
3. Mix Besan and rice flour in water with a loose Consistency, add salt, baking soda
4. Dip stuffed Alapinoes in Besan mix and deep fry them in oil

18. ARATIKAYA VADALU

Ingredients:-

1. Raw bananas – 4
2. Green Chillies – 10 à Finely Chopped
3. Ginger n- Small Piece
4. Cumin Seeds – ½ TSP
5. Rice flour – 2 TSP

Preparation:-

1. Peel off the banas, cut them into small Pieces and boil them
2. Add green Chillies, Salt Cumin seeds, Ginger to the boiled bananas
3. Add rice flour and mix it well
4. Make it in the shape of vadas and fry them in oil.
5. Dish goes well with Rice.

19. MOKKA JONNA VADA

Preparation:-

1.     Soak raw corn seeds in water for 10hrs

2.     Remove water, add green Chillies, Salt, Cumin seeds and grind it into thick paste.

3.     Use the batter in the from of Vadas.

20. SAGGU BIYAM VADA

Preparation:-

1.     Soak ¼ kg Sabudana in sour Curd for 1hr

2.     Boil 2 Potatoes, mash them, add salt and green Chillies to it, mix it well

3.     Add this Potato paste to Sabudana, mix it well

4.     Use the batter in the from of Vadas

21. UTTAPPAM

Preparation:-

1.     In sour Minapa Rotti batter, mix finely chopped onions, green Chillies and cilantro

2.     Add 1 or 2 TSP Besan to the above mixture.

3.     Use the batter either in the from of a dosa or Rotti

22.KOYYA ROTTI

Preparation:-

1.     Take 1 Glass of powdered rice and add 2 glass water, boil the Contents

2.     While boiling add either 1 Tsp of Chana dal or 1 TSP moong dal cumin seeds, salt and stir the mixture well and let it cool for sometime

3.     Take the batter, make it in the from of discs and heat it on a pan, this is Called KOYYA ROTTI (or) BILLA ROTTI

25. CUTLETT

Preparation:-

1.     Boil ¼ kg potatoes, mash them

2.     Take 4 Bread slices, dip in water and remove

3.     Mix the mashed potatoes with wet bread slices

4.     To it add finely chopped onions, red chilly powder, Curry Leaves

5.     Make it in the from of discs and heat them on a pan

26. MADDURU VADALU

Preparation:-

1.     Mix 1 glass rice flour with ½ glass maida, with thick consistency

2.     To it add finely chopped onions, green chillies, salt

3.     Use the batter in the from of Vadas.

28. VEGTABLE SAMOSAE

Preparation:-

1.     Boil potatoes and mash them

2.     To the mashed potatoes, add garam masala powder, finely Chopped onions, green chillies, salt, curry Leaves

3.     Make small puris and stuff it with potato paste and make it in the form of Samosa

4.     Fry them in oil.

29. SANNA KARAM PUSA

Preparation:-

1. Mix 2 cups Besan with 1 cup rice flour in sufficient water
2. To this add salt, red Chilly powder, Ajman seeds
3. Make Karam pusa using the specific device
   30. SAGGU BIYAM PAKODIS

 

Preparation:-

1.     Soak ¾ cup Sabudana, ½ cup Besan, ½ cup maida, ½ cup rice flour in Sour Curd for 10-12 hrs

2.     To this Add salt, red chilly powder

3.     Fry the batter like pakodis

UNDRALLU

Preparation:-

1.     Take a hallow container, heat 1 TSP cumin seeds

2.     ADD 1 ½ cup Biyam Rava, 3 TSP chanadal sufficient salt and 4 cup water

3.     Boil the contents, cool it for sometime

4.     Make small balls with boiled Rava.

5.     Steam all the balls for 5 mins

Dosa Corner

ADAI DOSA

Ingredients:

Chanadal (split garbanzo) – 1 Glass(Soak all the dals and rice in water for at least 5 hrs.)

Moong dal (green gram dal)– 1 Glass 

Toor dal (yellow lentil) – 1 Glass 

Rice – ½ Glass 

Urad dal (black gram) – 1 Glass 

Salt

Ginger – 2 Pieces

Green Chillies -6

onions -2 à Finely chopped ( optional)

oil – 1 Cup

Turmeric Powder – ¼ TSP

Preparation:-

1.     Prepare batter by grinding all the dals including rice

2.     At the time of grinding, add sufficient salt, turmeric powder, ginger & green chillies.

3.     Spread the batter in the form of dosas on a hot tavva (dosa pan)

4.     Put onions if you want after spreading dosa on the top and turn it over when it is golden brown at the bottom , cook other side.

PESARA ATTU (green moong dosa)

Ingredients :-

Moong dal – 1 glass

Rice – 1 Tsp

Ginger – Small Piece

Green chillies – 6

Salt

Oil

Onion – 1 (optional)

OPTIONAL: Add Finely chopped onions for taste

Preparation:-

1.     Soak moong dal and in water for 2hrs

2.     Remove water, add some ginger, green chillies, salt, onion and grind it into a thick paste.

Add water to pouring consistency and spread the batter on a hot non stick dosa pan in to a dosa or pancake shape.  Sprinkle 1/2 sp of oil around the dosa, cook till it is golden brown crispy and turnover to cook other side.  Serve hot with ginger chutney (look up under my chutney corner).

GODHUMA PINDI ATTU (dosa)

Preparation:-

Mix wheat flour in water, add salt, Cumin seeds, red Chilly Powder and use the batter in the from of dosa.  Sprinkle oil on a hot tavva or non stick pan, cook till golden brown crispy.

SAGGU BIYYAM ATTU

Preparation:-

1.     Soak ½ cup Sabhudana (tapioca) in Curd for atleast 10hrs

2.     Mix ¼ cup rice flour; add 10 Finely Chopped green chillies, ½ TSP Cumin Seeds and Salt

3.     Spread the batter in the from of dosa on a hot tavva (non stick pan or dosa pan).

CHALLA ATTU

Preparation:-

1.     Soak 1 glass rice, 2 TSP POHA (flattened rice) and ¼ TSP fenugreek seeds in sour curd for at least ½ day

2.     Then grind it into a paste

3.     Add finely chopped green chillies and pour batter on to a hot pan, let it spread by itself, cover and cook till golden brown, turn and cook the other side.

RAVA DOSA

Preparation:-

1.     Mix 1 glass Sooji(cream of wheat fine), 1 glass Maida (all purpose flour), 1 glass rice flour, 1tsp cumin seeds, salt to taste in water with loose Consistency and keep it aside for an 1hr

2.     Spread the batter in the form of dosa on hot tavva (non-stick or dosa pan)

3.     Turn the side till golden brown or crispy to your taste

Optional: It can be Mixed in Curd also.

Can add chopped onion, ginger, cilantro, coconut pieces, cashew pieces to the batter

VEGETARIAN TOMATO OMLETT

Ingredients:-

Maida – 1 cup

Milk – 1cup

Tomatoes – 6 à Grind it into thick paste.

Salt

Baking powder – 1/8 TSP

Green chillies – 4

Onions – 1 à Finely chopped

cilantro – 1/8 bunch

Ginger – ½ Piece

Preparation:-

1.     Mix maida in milk, add tomato paste, sufficient salt and & stir it well without any lumps and keep it aside for 4 hrs

2.     Heat a pan apply the batter in the from of omletts.

3.     before preparation, mix baking powder, onions, ginger and cilantro in the batter 

            Dish goes well with Tomato chutney, Raitha or onions chutney.

Masala curries

KOORMA

Ingredients:-

Potato – 1

Carrot – 1

Green peas – 100g

Onions – 2 à Finely Chopped

Preparation of masala paste :-

½ Grated Coconut –Pieces

Cumin Seeds – 1TSP

Coriander Seeds – 1TSP

Cloves – 5 to 6

Dalchini (cinnamon)-2

Cardamom – 5

Poppy seeds – 5

Garlic -6 Pieces} Grind them all into a paste
Curd(yogurt) – 1 ½ cup

Preparation:-

1. Boil all the Vegetables and add some coconut milk
2. Mix the masala paste in curd
3. Fry onions 1 TSP oil till it turns golden brown, then add masala paste, salt and boil it for 5 – 10 mins
4. Mix the boiled Vegetables, simmer for 10 min
5. Garnish with cilantro and serve

SENAGALA KURA (CHOLE)

Ingredients:-

Chick peas -1/4 Cup

Onions – 1

Tomato -2  Cut them into slices

Preparation of Masala Powder

Cumin Seeds – 1 TSP

Mustard Seeds – 1 TSP

Fenugreek Seeds – 1TSP

Cloves -6

Salt – 2TSP

Green Chillies – 2

Ginger – ½

Red Chilly Powder

Grated Coconut – 2TSP Fry them in 1 TSP oil and make it into a powder.

Preparation:-

1. Boil Chick peas and keep it aside
2. Take 2 TSP oil. Fry onions and ginger paste, then add tomatoes and fry them for 2 or 3 mins
3. Add Masala powder, salt, cook them all together for 5 mins
4. Finally mix boiled chick peas and garnish with cilantro. 

CABBAGE CURRY (BENGALI DISH)

INGREDIENTS:

1-1  ½ KG cabbage

              2-3 cups oil ( to deep fry cabbage)

Tomatoes cut into small pieces -4

Make the three items into a thick paste

Green chillies – 5, Ginger – 6 pieces, Garlic – 6 piece           

Cilantro -1 Bunch

Jeera (Cumin) powder – 1 tsp

Dhaniya (coriander) Powder – 1 tsp

Turmeric Powder – 1 Tsp

Sugar – 1tsp

Salt – 1tsp

Rasam Powder – 1tsp

Red chilly Powder – 1tsp

Maida (all purpose flour) – 4 tsp, Garam Masala – tsp

Preparation:

1.              Cut the cabbage along the sides into 12 to 16 slices and tie them all with a thread at one end.

2.              Mix maida in water

3.              Dip the Cabbage in maida and fry them in oil until it turns to golden brown colour.

4.              In the remaining oil fry the masala paste, tomatoes and add all the mentioned Powders.

5.              Add 1 cup of water and leave it for 10 mins

6.              Add cabbage and boil it on a low flame for 5 mins.

7.              Finally garnish with finely chopped cilantro.

Dish goes well with chapathi (flat Indian bread made with wheat flour) and rice. 

 

BRINJAL MASALA CURRY (Bengali dish)

Ingredients:

Eggplants – 1 kg

Ginger – 2 to 3 Pieces } Make into a fine paste 

Green chillies – 6}

Garlic – 6 Pieces

Jeera  (cumin) Powder – 1 TSP

Dhaniya (coriander) Powder – 1 TSP

Turmeric Powder – 1 TSP

Salt

Red chilli Powder – 1 TSP

Curd – 1 Cup

Oil – 1 cup

1/2 Bunch Cilantro.

Preparation:

1.     Cut each eggplant into 4 pieces, fry them in oil and keep it aside.

2.     In the remaining oil fry onions, ginger – garlic past, all the powders and add sufficient salt and cook it for 10 mins

3.     Add the fried egg plants in the above mixture and leave it for 5 mins

4.     Finally add 1 cup of curd and garnish with finely chopped cilantro

MUTTER PANEER

Ingredients:

Paneer -250 g

Green peas – ¼ kg { Soak in water for 4 – shrs brfore Preparation }

Ginger -2 Pieces

Green – 2 Pieces { Make those ingredients three in to paste (Masala Paste) }

Green chillies -6

Onions -2

Tomatoes -5 {Grind onions & Tomatoes into paste (Gravy)}

Garam masala – 1TSP

Dhaniya Powder -1 TSP

Jeera powder – 1TSP

Sugar – 1 TSP

Turmeric Powder – ½ TSP

Oil -4 TSP

Badam -10, Cashew nuts – 10

Cilantro –bunch

Preparation:

1.     Grind badam and cashew nuts into a paste

2.     Fry paneer(indian cottage cheese) pieces and keep it aside

3.     Heat 4 TSP of oil and fry masala past , add masala Powder,  Dhaniya, Jeerfa, turmeric red Chilly, sugar and sutticient salt,

4.     Add onion – Tomato gravy and boil it for 5 mins

5.     Add green peas to the above mixture along withbadam – cashew paste and boil it  10 mins

6.     Add fried Paneer and finally garnish with cilantro.

PALAK PANEER

Ingredients:

Palak (spinach) – 4 Bunches

Onions -2

Tomato -3 { make it into Gravy }

Ginger -2 Pieces

Garlic -6 Pices { make the three in to masala paste}

Green chillies -5

Garam masala -1 TSP

Cashew nuts – 12 ( Soak them in water for an hour and make it a paste )

Cream -4 TSP

Dhaniya Powder – 1TSP

Jeera Powder – 1 TSP

Salt

Red Chilly Powder – 1 TSP

Preparation.

1.              Fry paneer pieces in oil and keep it aside

2.              Boil finely chopped cilantro in one cup of milk and grind it and keep it aside

3.              Heat 3-4 TSP of oil, fry masala paste, add Dhaniya powder, jeer powder, Red chilly powder and salt

4.              Add onion – Tomato paste and boil it for 5 mins

5.           Add cashew paste also, then add boiled spinach and heat the mixture for 10 mins

6.           Finally add a cup of cream to the boiled mixture

MAKHAN PANEER

Ingredients

Tomatoes -10

Paneer – ½ kg

Garam Masala powder – 1TSP

Jeera powder -1 TSP

Red chilly powder – 1 TSP

Butter – 8 TSP

oil – 4 TSP

Onions -3 { finely Chopped }

Ginger – 2 Pieces

Garlic – 6 Pieces 

Sugar – 1 TSP Finely chopped

Cilantro – Finely Chopped – ¼ Bunch

Preparation:

1.     Grind Tomatoes into thick paste

2.     Fry paneer pieces in oil and keep it aside

3.     Take 4 TSP oil and fry oninons, Ginger & Garlic

4.     Add Garam Masala, Dhaniya powder, Jeera powder, Sugar, Sufficient  Salt, turmeric powder and also tomato paste and boil the mixture for 10 mins

5.     Add fried paneer to the above mixture and finely garnish with cilantro

BAGARA BAINGAN (Brinjal Masala Curry)

Ingredients:

Egg plants – 1 kg

oil – 6 TSP

Tamarind Juice – 3 TSP

Ground nuts – 50 g

Dhaniya powder – 1 TSP

Jeera powder – 1 TSP

Garam Masala powder – 1 TSP

Red Chilly powder – 1 TSP

Green Chillies – 5

Ginger – 2 pieces 

Garlic – 6  pieces 

cilantro -1/4 bunch{ make the four ingreolients in to a masala paste}

coconut powder – 6 TSP

Preparation :
                        1. Fry groundnuts and make it a powder

2. Take the masala paste, to it add sufficient salt, garam masala powder, jeera powder  Dhaniya powder, groundnut powder and coconut powder

3. Stuff all the eggplants with the above mixture

4.. Heat oil in a pan and fry all the stuffed egg plants in a low flame.

5. Dish goes well with Rice and chapathi

POTATO CAULIUFLOWER CURRY

Ingredients:

Cauliflower – ½ kg

Potatoes -5

Ginger – 2 Pieces à finely chopped

Green Chillies – 5

Cilantro – ¼ bunch à finely chopped

Lemon Juice – 3 TSP

 Seasoning ingredients:

Turmeric Powder – ¼ TSP

Salt

Red Chilly Poiwder – ¼ TSP

oil – 3 TSP

Case hew nuts – 15

Chana dal – 1 Tsp

Urad dal - 1 TSP

 Mustard seeds – ½ TSP

Preparation:

1.     Heat 3-4 TSP oil and fry Chanadal, Urad dal, mustard seeds, them fry ginger, green chillies.

2.     Add turmeric powder, red chilly powder, salt

3.     Add potato and gobi, boil the contents for 10 mins on a Low flame

4.     Finally add lime juice and garnish with cilantro