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.

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.

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.