PALAK PAKODAS - SPINACH PAKODAS RECIPE

 Ingredients :

• Palak leaves - 10 to 15 [ finely chopped ]
• Coriander leaves  - 1 / 2 cup [ finely chopped ]
• Green chillies - 4 to 5 [ finely cut ]
• Ginger - 1 / 2 inch piece [ finely cut ]
• Onions - 2 [ finely chopped ]
• Salt - as required
• Bengal gram flour - 1 / 2 cup
• Pottu kadalai mavu [ chutney dhal ] - 1 cup
• Rice flour - 1 / 4 cup
• Ghee or butter - 1 tsp
• Oil - to deep fry

Method :

Take one big deep bowl. Mix all ingredients together without adding water, since  onion leaves water.   Heat oil in kadai.  Mean time make medium sized balls  from the batter, when oil becomes hot fry till it becomes crisp and golden in colour. serve with tomato ketchup.

SINDHI PALAK CURRY - SINDHI STYLE PALAK CURRY RECIPE

Ingredients :

• Palak - 1 big bundle
• Bengal gram dahl - 1 / 2 cup [ soaked and boiled ]
• Onions - 2 [ finely chopped ]
• Red big tomatoes - 2 [ cut into small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Amchur powder - 1 /2 sp
• Garam masala powder - 1 sp
• Oil - 2 tabl. sps.
• Fresh cream - little
• Cumin seeds - 1 / 2 sp
• Sugar - 1 / 2 sp

Method :

Wash and cut palak into big pieces. Add water, sugar [ retains green colour .] and cook for few seconds and drain the exess water, and grind in mixture and make a paste.  Pressure cook dhal and keep aside. Now take one big kadai add oil, heat it season with cumin seeds, when it pops add onion and  fry till it change in colour.  Then add tomatoes,salt,turmeric, red chilli, garam masala, and  amchur. Fry till raw smell goes.Then add cooked dhal along with  palak paste. Mix well, if necessary add little water to that. Alow to boil together in low flame for 5 minutes. When the subji gets ready remove from the gas. Garnish with fresh cream. Serve hot with squeezed lime if necessary.

PANEER MAKHANWALA RECIPE

Ingredients :

• Paneer - 1oo gms
• Butter - 3 tbl. sps.
• Oil - 2 tbl. sps

Grind together :

• Onions - 2
• Ginger - 1 / 2 inch piece
• Garlic - 3 to 4 flakes
• Red chillies - 2
• Red tomatoes - 4
• Coriander leaves - little
• Grated coconut - 1 sp
• Poppy seeds - 1 1 / 2 sp
• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1
• Red chilli powder - 1 tsp
• Dhania powder - 1 1 / 2 sp 
• Salt - as required
• Cashewnuts - 4 to 5

Method :

Take paneer, cut into cubes. Grind masala without adding water. Take kadai, heat oil and butter together, add the ground masala and fry well till oil separates from it. Add paneer cubes and 1 / 2 sp of butter, with little water. Reduce the flame, cover and keep for 5 minutes. Stir carefully inbetween. Remove from the gas and garnish with fresh coriander leaves. Serve with onion, cut lime along with nan, paratha.

Ladies finger sindhi masala curry

Ingredients :

• Ladies finger - 1 / 4 k. g.
• Finely chopped onions - 2 
• Salt - as required
• Oil - for frying
• Red chilli powder - 1 tsp
• Dhania powder - 1 / 2 sp
• amchur powder - 1 tsp
• [ dry mango powder ] 
• Garam masala powder - 1 / 2 sp
• Fresh thick curds - 2 tbl. sps.

Method :

Wash and cut ladies finger into 2 1 / 2 inch pieces. Slit lengthwise into four half way through so that vegetable remains whole. Then mix salt, and other dry powders with onions,curds and make into paste. Stuff  little of this mixture in slit ladies finger pieces. Then heat oil in kadai and fry stuffed ladies finger pieces  in that in reduced flame with a lid closed. Mix gently inbetween and cook till ladies finger becomes soft. It goes well with roti, rice.

Mamidikaya pappu [ dhal with green mango ]

Ingredients :

• Thuar dhal - 3 / 4 cup [ pressure cooked ]
• Sour green mango - 1 small [ scrape outer skin and diced ]
• Green chillies - 4 to 6 [ finely chopped ]
• Big onion - 1 [ finely chopped ]
• Tamarind paste - 1 / 4 tsp
• Salt - as required
• Red  chilli powder - 1 / 2 tsp.

Forseasoning :

• Coconut oil - 2 tsps.
• Mustard seeds - 1 / 2 sp
• Urad dhal - 1 / 2 sp

For garnishing :

• Curry leaves - little
• Coriander leaves - little

Method :

First cut onions finely and green chillies into small pieces. Scrape outer skin of mango and dice in to small pieces, pressure cook dahl with turmeric in just enough water. Then keep kadai on the gas,cook onion, green chillies, mango pieces,  tamarind paste in water till manga become soft. Then add cooked dahl, salt, chilli powder and mix well. Cook in low flame till dahl becomes thick. Then heat coconut oil in a small pan, add seasonings and pour over dhal. Garnish with curry leaves, and coriander leaves.Serve with roti, paratha and hot steamed rice.

Note :
Omit tamarind paste if mangoes are very sour.

STUFFED CAPSICUM RECIPE (STUFFED BELL PEPPER)

 Ingredients :

• Capsicums - 4 [ medium sized ]
• Green chillies - 2 [ finely chopped ]
• Onions - 2 [ finely chopped ]
• Paneer - 50 gms [ grated ]
• Cashewnuts - 6 to 7 [ broken ]
• Raisins - 6 to 7
• Cumin seeds - 1 tsp
• Potatoes - 4 to 5 [ boiled and mashed ]
• Dry mango powder  [ amchur ] - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 tsp
• Oil - 3 tblsps
• Fresh coriander leaves - little
• Tomato - 1

Method :

Wash capsicums, slice off thinly from the top and remove the seeds to make it hollow. Similarly  slice off thinly from the bottom so that the capsicums stand steady in kadai.  Then take one kadai , heat oil  season with cumin seeds, cashewnuts, raisins, chopped onions, green chilli, and fry till onions become  transparent. Add mashed potatoes, grated paneer and mix well.  Then add salt, turmeric, red chilli powder, amchur, garam masala powder and coriander leaves. Mix all together well and keep aside.  Divide this mixture in to 4 portions and stuff in to the prepared capsicum shells. Keep the same kadai on the gas heat 2 sps of oil and place the capsicums on the kadai. Fry in lower flame till it become brown in colour. Remove from the gas and keep on the serving plate. Cut the tomato into 4 pieces, remove the seeds from tomato and  fry in the  oil till it become soft,  and keep along  with  stuffed  capsicums. It goes well with roti, and parathas. Garnish with fresh coriander leaves.

Cashewnut Kuzhambu Recipe

Ingredients:

• Cashewnuts :- 200 gms [ broken to pieces ]
• Coconut milk - 3 cups
• Salt - as per taste
• Coconut oil - 2 tsp
• Cummin seeds - 1 / 2 tsp
• Onion - 2 [ finely chopped ]
• Green chillies - 2 to 3 [ slited ]
• Curry leaves - 2 sprigs

Method :

First boil and cook cashewnut pieces in the 2nd and 3rd extracted coconut milk.  When slightly cooled grind half the quantity of cashewnuts in a mixer. Then heat coconut oil in a frying pan, and add cummin seeds. When it crackle, add onion pieces, slit green chillies,  curry leaves and fry  till onion becomes soft. Add both the cooked and grind  cashewnut gravy.  Simmer and boil for a few minutes.  Then last add 1 st extracted coconut milt and boil for 5 minute, and remove from the gas. Garnish with fresh curry leaves.  It goes well with roti, idli,  dosas, and  aapam. 

Chow chow masala rice

Ingredients :

• Raw rice or basmathi rice - 1 glass [ washed and soak in water ]
• Moong dal - 1 / 2 cup [ soak in water ]
• Chow chow - 1 [ peel and cut in to small pieces ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Ginger garlic paste - 1 / 2 tsp
• Green chillie - 2 [ finely chopped ]
• Curry leaves - little
• Garam masala - 1 sp
• Salt-  as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Coriander leaves - little
• Oil - 2 table spoon
• Ghee - 1 tabl. sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 1

Method :

Take one pressure cooker. Heat oil and ghee together season with required ingredients. Wait for a second and add onion, ginger garlic paste and fry for 5 mintues in low flame.Then add tomato pieces and fry till it become soft, then add chow chow pieces, salt, turmeric, red chilli powder, and   garam masala powder, mix well. Add soaked rice and moong dal, curry leaves along with required water. Close the cooker. Wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker and garnish with coriander leaves. Serve hot with  boondhi raitha, papad and pickle.

Beans masala curry

Ingredients :

• Fresh beans - 1 / 4 k. g. [ cut in to small pieces ]
• Potatoes - 2 to 3 [ boil peel and dice in to small cubes ]
• Cumin seeds - 1/ 2 sp
• Oil - 2 tabl. sps.
• Salt -  as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/ 2 sp
• Sugar - 1 / 4 sp
• Coriander leaves - little

Grind together :

• Onions - 2
• garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• Black pepper - 1 / 4 tsp
• Dry red chilli - 3 to 4
• Cinnamon- 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1

[ grind all together and form a smooth paste. ]


Grind two big tomatoes, make a thick  purie and keep aside.

Method :

Take one small presssure cooker, heat oil, season with cumin seeds. Add  ground  masala and  fry till golden brown. Then add tomato purie, salt, turmeric, red chilli powder, garam masala powder,  and  sugar. Mix well and add beans and dice potatoes with 1 /2 glass of water. Mix well and close the cooker and wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker. Serve with pulkas, and parathas. Garnish with chopped coriander leaves.

Note :
other vegetables that can be used in same method . 

Cauliflower, peas milakoottal

Ingredients :

Vegetable needed :

• Cauli flower - 1 big  [ clean and cut in to small pieces ]
• Fresh green peas - 1 cup

Other ingredients :

• Moong dal - 1 / 4 cup
• or [ toovar dal - 1 / 4 cup
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Curry leaves - little

For wet grinding :

• Urad dal - 1 tbl. sp [ fried ]
• Fenugrelk [ methi seeds ] - 1 / 4 tsp [ fried ]
• Dry red chillies - 4 to 5 [ fried ]
• Black pepper - 1 / 2 tsp [ fried ]
• Fresh grated coconut - 1 cup
•  [ grind all togethet in mixer to a smooth paste. ]

For seasoning :

• Coconut oil - 2 teaspoon
• Mustard seeds - 1 tsp

Method :

Take one small pressure cooker, add clean and cut flower pieces, and peas.  Cook them  along with moong dal , adding salt and turmeric powder with enough water. Wait for 2 whistle to come. After the pressure goes open the cooker and add the ground masala to the cooked vegetable. Add more water if needed and bring to boil well for 5 to 10 minutes in low flame. Add curry leaves, and check salt. Remove from the gas. Heat coconut oil and put mustard seeds. When it crackles pour it over the dish. Serve with hot rice and other accompaniments like patchadi, raitha, pickles etc.

Medu pakoda [ soft bonda ]

Indredients :

• Besan - 1 cup
• Vanaspathi or butter - 1 table spoon
• Cooking soda as baking powder - 1 / 4 tsp
• Rice powder - 1 cup
• Maida - 1 / 4 cup
• Cashewnuts - 1 / 4 cup [ finely chopped ]
• Green chillies - 3-4 [ finely chopped ]
• Ginger - 1 / 2 inch piece [ finely chopped ]
• Onion - 2 [ finely chopped ]
• Chilli powder - 1 tsp
• Asafoetida - 1 / 4 tsp
• Salt - as required
• Coriander leaves - little
• Oil - for deep frying

Method :

Take one big bowl. Sift together rice powder, besan,  and maida, mix all the ingredients well and heat vanaspathi or butter and pour over the above the mixture. Mix well and add just enough water to make a thick dough. Make small round  balls. Then heat oil in big kadai and gently put 6 to 8 balls at a time. Deep fry till  the pakodas are golden in colour. Remove from the oil and keep over a colander. Serve hot with tomato sauce.

Dudhi kofta curry [ lokey ] [ bottle gourd ]

Ingredients :

Dudhi [Bottle Gourd] - 1 small [ peel and grated ]
Onion - 1 big [ peel and grated ]
Green chillies - 2 [ cut in to small pieces ]
Salt - as required
Jeera - 1 sp
Gram flour - 2 heaped tbl. sps.
Turmeric powder - 1 / 2 sp
Red chilli powder - 2 sp
Garam masala powder - 1 tsp
Coriander leaves - little
Oil - to deep fry
Vanaspathi - 1 tbl. spn.
Fresh cream - little


Grind together for gravy :

Onions - 3 large
Red ripe tomatoes - 2
Ginger , garlic paste - 1 / sp
Red chillies - 5
Turmeric powder - 1 / 2 sp
Coriander powder 1 tsp
Cloves - 3
Cardamoms - 2
Cinnamon - 1 / 2 inch piece
 [ grind all together and form a paste . ]

Method :

Mix grated dudhi [bottle gourd], onions, finely cut chillies, salt, turmeric, red chilli powder and sufficient gram flour and make a thick dough. Make balls and deep fry in hot oil and keep aside. Then take one deep bottom kadai, heat vanaspathi season with jeera, add ground masala paste and fry in medium flame till oil separates.  Add salt, garam masala powder with enough water. Boil till the gravy becomes thick, add koftas just before taking out from gas. Garnish with fresh beaten cream and coriander leaves. Serve hot with parathas.

PUDALANGAI KOOTU RECIPE

Ingredients :

• Snake gourd - 1 [ wash and cut in to pieces ]
• Moong dal - 1 / 2 cup
• Turmeric powder - 1 / 2 sp
• Salt - as per taste
• Curry leaves - little

Wet grind together :

• Fresh grated coconut - 1 cup
• Dry red chilli - 1 or 2
• Green chilli - 2
• Cummin seeds - 1 / 4 sp

For seasoning :

• Coconut oil - 1 tabl. sps.
• Mustard seeds - 1 sp
• urad dal - 1 / 2 sp
• Coconut gratings - 2 tabl. sps.
• Curry leaves - little

Method :

In 5 cups water cook moong dal adding turmeric, [ soak and pressure cook 1/ 2 cup soya beans to make it more nutritions. ] When half cooked add snake gourd pieces, salt and cook till the vegetable become tender. Then add the wet ground masala, curry leaves and cook little more till the gravy become thick.Then heat coconut oil season with mustard seeds, urad dal,  curry leaves and coconut gratings. Mix well and serve hot as a side dish for rice, sambhar, and kadi varieties.

RED CHILLI THOKKU RECIPE

Ingredients :

• Fresh red chilli [ not dry chilli ] - 1 / 4 k. g.[ cut in to pieces ]
• Tamarind paste - 1 1 / 2 tabl. sps.
• Dry red chilli  [ kashmeri ] - 7 to 8
• Salt - as required
• Jaggery - little
• Channa dal [ bengal gram ] - 1 hand ful 
• Broken black gram [ urad dal ] - 1 hand ful
• Asafoetida - 1 / 4 sp
• Sea same oil  - for frying
• Mustard seeds - 1 sp

Method :

First take one kadai, pour 2 teaspoon of oil. Heat the oil and add  dry red chili, channa dal, urad dal and fry till the dal becomes golden in colour. Then add the fresh red chilli, fry for 5 mints in low flame. Then add salt, tamarind, jaggery,  asafoetida  and  mix  well. Remove from the gas make it cool and grind in mixer. Then keep the same kadai on the gas, pour 2 tabl. sp of oil. Heat it and add the mustard seeds, when it pops  mix the grind thokku and fry for some time till it leaves  the side. Your tasty melagai thokku is ready. It goes well with rice, dosas, and roti.

GUTTI VANKAYA KURA - ANDHRA STYLE STUFFED BRINJAL CURRY

Ingredients :

• Tender violet small brinjal - 1 / 2 k. g. [ even sized ]
• Big onions - 1 / 4 k. g. [slice  length  wise ]
• Tamarind paste - 2 tsp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Dhaniya  jeera  powder - 2 sp
• Red chilli powder - 2 to 3 sp
• Sugar - 1 / 2 sp
• Ghee - 1 / 2 sp
• Oil - 3 to 4 tabl. sps.
• Curry leaves - little 
• Chopped coriander leaves - little

For seasoning :

• Cumin seeds - 1 / 2 sp
• Dhaniya  - 1 / 2 sp
• Curry leaves - little

Grind together :

 [ fry onion in deep curved pan till it gets roasted well. Strain excess oil and allow to cool. Then add dhaniya, jeera powder, red chilli powder, salt, turmeric, tamarind paste. Grind to a smooth paste. after that mix ghee and keep aside.]

Method :

Select tender even sized brinjal. Cut into four from bottom side [ not near stem ] half way through so that brinjal remains whole.Keep in water till required.  After removing from the water, stuff masala inside brinjal. Take a deep curved pan or vessel. Heat oil add seasoning, arrange the bringals in that with the remaining masala on top along with 1 glass of water. Reduce the flame and cook till brinjal becomes soft. Add sugar and mix well. Garnish with chopped coriander leaves. While serving keep brinjal in a plate pour  the gravy  on top. It goes well with roti and rice. Your tasty kuthi vankaya kura is ready.

Note :
 [ some brinjals take long time to cook. If water is not enough add in between. Do not allow the masala to stick to the pan. Stir carefully in between. ]  


Garlic - 2 flakes [ optional ]

DUM ALOO RECIPE

Ingredients :

• Small potatoes - 1 / 2 k. g.
• Dhania [ coriander seeds ]- 1 tabl. sp
• Mustard seeds - 1 / 4 tsp
• Green chilli - 2 to 3
• Garlic flakes - 3
• Ginger - 1 / 2 inch piece
• Onion - 2
• Red tomatoes - 2
• Peanuts - 1 hand ful [ raw ]
• Dry red chilli - 4
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Cumin seeds - 1 / 2 tsp
• Oil - 3 tabl. sps.
• Sugar - 1 / 2 tsp
• Ghee - 1 tabl. sps.
• Fresh cream - 2 tsp
• Fresh chopped coriander leaves - little

Grind to paste :

Fry these ingredients in little  oil and grind to a paste. [  Dhania, mustard seeds,green chilli, ginger garlic, onion, red chilli, tomatoes and peanuts. ]

Method :

Scrape outer skin from potatoes. Prick with fork, boil and keep aside. Keep a kadai over fire. Add ghee and oil together, fry the ground masala in medium flame till it becomes dry and nice aroma comes.Pour little water.  Add salt, turmeric,and  sugar. Mix well and add boiled small potatoes.Allow to boil for 2 mints. When the masala fully quoted on potatoes add little cream and remove from the fire. Garnish with chopped coriander leaves. It goes well with pulkas, parathas.