TOMATO PICKLE

PREPARATION TIME: 30 MIN


REQUIRED ITEMS:

1/2kg tomatoes

1 lemon size tamarind

1tspn mustards and methi seeds(dry roast all igredients and make a fine powder).

redchilli powder(as per ur spicy)

salt to taste

1 cup oil

1/4 tspn turmeric powder

PROCEDURE:
1. Wash and chopped tomatoes sprinkle little bit salt and keep it aside.

2.If you sprinkle salt,juice comes from tomatoes on that juice soak tamarind for an hour and keep it aside.

3.after soaking tamarind,take a medium pan,add oil,mustards,garlic pods,curryleaves
chopped tomatoes cook for 1o min meantime take a blender grind tamarind paste and keep it aside.

4. after boiling few minutes add tamarind paste and place a lid.cook untilit becomes soft.

5. when the oil comes out switch off the stove.

6. Let them cool down for a while now add turmeric powder,salt,redchillipowder.methi and mustard powder.

Now wonderful,delicious tomato pickle is ready.

CHANNA DAL(KUTHU)

PREPARATION TIME :20 MIN

REQUIRED ITEMS:

1 Cup channa dal

5 to 6 whole red chillies

1 tbspn corainder seeds

1 tspn poppey sedds

1 tbspn dry coconut powder

2 big tomatoes

salt to taste

2 tbspn oil

1 tbspn ghee

For masala paste:

1 cinnamon

1 moghha

1 clove

1 small onion

2 to 3 garlic pods.

PROCEDURE:
1. Take a kadai add whole red chillies,poppey seeds,corainder seeds,dry coconut

powder fry all igredients with out oil.and make a fine powder.

2. For masala paste add chopped onions,garlic,cinnamon,clove,moggha and make a fine

paste and keep it aside.

3. Wsah daL and pressure it for 2 whistles(dont smash)

4. Take a heated oil ina pan add mustards,cuminseeds,curryleaves,add dal,tomatoes

cook until it becomes soft now add first masala powder(frm redchillies to salt)

5. Take a little pan now add ghee ,masala paste fry until raw smell is disappear

after frying it now add this to that above dal.

6. Now add cup of water bring it to boil for 10 min

Now channa dal(kuthu)is ready to serve with chapathi.

This is best combination for chapathi,puri.This is my authentic recipe

so i want to share with everyone.dont forget sprinkle chopped onions,lemon on the

top of the curry while you are eating.Enjoy delicious food

IDLY SAMBAR PODI

PREPARATION TIME:10 MIN

REQUIRED ITEMS:

1 Cup channa dal

2 cup corainder seeds

10 whole red chillies

1 tspn hing

salt to taste

PROCEDURE:
1. Take a heated kadai roast all ingredients on a low flame

2.Let them cool down for a while and grind them make a fine powder.

Now idly sambar podi is ready.

This is my authentic family recipe.This powder can be used for few months.

this is famous south indian recipe.You can use this powder while u are making sambar

no need to buy at grocery store for powder.definately u like this.

CAULIFLOWER FRY

REQUIRED TIME 20MIN

REQUIRED ITEMS:

1 Cauliflower

5 to 6 whole redchillies

dry coconut powder 1 tbspn

1 cloves

2 garlic pods

1 tspn poppey seeds

1 1/2 tbspn dry roasted channa dal(putnalu)

1 tspn corainder seeds

salt to taste.

PROCEDURE:

1. First wash and chopped cauliflower and keep it aside.

2.Add above ingredients(from red chillies to salt)grind them and make a fine powder

3. Take a kadai add 4 tbspn oil add mustards,cuminseeds,curry leavesand cauliflower

fry it well until it turns golden colour(place a lid while ur frying)

4. Finally add above powder fry it for 2min and switch off the stove.

Now cauliflower curry is ready to serve with hot rice& ghee. Even

you can serve with chapathi also.

VEGETABLE PULAO

PREPARATION TIME 30 MIN

REQUIRED ITEMS

2 Cups basmati rice

2 medium carrots

1 cup beans

1 cup green peas

1 medium potato.

3 to 4 green chillies(finley chopped)

corainder leaves

MASALA POWDER:

1 Tbspn ginger garlic paste

1 or 2 cinnamon

1 or 2 cloves

1 tbspn fresh grated coconut powder

1 tspn red chilli powder

salt to taste

4 tbspn oil.

Take a blender grind all above ingredients and make a fine paste keep it aside.

For seasoning:

1 tspn black cumin seeds

1 bay leaf

Few springs of pudina leaves

1 or 2 pepper corns (coarsely powder)

PROCEDURE METHOD:

1. wash and soaked the rice and keep it aside

1.Take a heated oil in a big bowl add black cumin seeds,bayleaf,pepper corns

(coarsely powder),pudina leaves.

3. Add blender mixture(paste),green chillies,red chilli powder,turmeric powder.

all kind of veggies fry for 10 min

4. Now its time to add rice and required amountof water and place alid. stir it for every

5 min until water is evoporated.

6. If the rice and veggies are cooked turn off the stove.

Now vegetable pulao is ready to serve aloo kurma,raitha.

Here iam giving recipe of aloo kurma also. This is famous south indian curru

we can used for many ways like chapathi,puri.or any kind of rice varaities(pudina

rice,vegerable pulao..)

ALOO KURMA

PREPARATION TIME 2O MIN

REQUIRED ITEMS:

1/4 kg potatoes

1 onion

2 big tomatoes

ginger garlic paste

1 cinnamon

1 cloves

1 tspn corainder seeds

1 tspn poppy seeds

5 to 6 green chillies

grated coconut powder

salt to taste

oil

1/4 tspn turmeric

PROCEDURE:

1. Take a blender add above ingredints ginger garlic paste to salt and make a fine

paste.

1.Heated oil in a pan add mustards,cumin seeds,curry leaves,finley chopped onions

salt ,potatoes after fry it for 15 min add chopped tomatoes fry well until it becomes soft.

2. Add above paste ,add required water and place a lid cook for few minutes

3. finally add corainder leaves.

Now aloo kurma is ready.

NUNE GONGURA(PACHHADHI)

PREPARATION TIME 20 MIN

REQUIRED ITEMS:

1 Bunch gongura

1 small onion(chopped)

3 to 4 green chillies(finley chopped)

1 tspn chilli powder

1 tspn corainder seeds

5 garlic pods

5 to 6 tbspn oil

1/4 tspn turmeric

salt to taste.

1 tbspn dry coconut powder.

seasoning:

1 tspn mustards

1/4 tspn methi seeds

1 tbspn channa dal

6 garlic pods.

1 whole red chilli

Few curry leaves.

1. Wash and choped gongura and keep it aside.

2. Take a grinder add coconut powder corainder seeds,salt red chilli

powder,garlicpods and make a fine paste.

2. heat oil in a pan add above items for seasoning.after they craked.

3. Add chopped green chillies,onions,chopped gongura fry for few minutes.

4. finally add a paste(mixture) fry untill oil comes out

5. If oil comes turn off the stove.

Now Andhra nune gongura is ready.

This is famous Andhra special gongura pachhadi. you serve hot rice with

ghee,chapathi or even for side dish.

CAPSICUM MASALA

PREPARATION TIME :20 MIN

REQUIRED ITEMS:

3 medium capsicum

1 medium onion (finley chopped)

2 tomatoes (finley chopped)

1tbspn ginger garlic pste

1cinnamon

1 cloves

1/2 tbspn corainder powder

Handful peanuts (roast and make a fine powder)

1 tspn seasame seeds (roasted)

4 methi seeds

5 to 6 whole redchillies

salt to taste

1/2 cup milk

corainder leaves

oil

cumin seeds

For Seasoning:

mustards

cumin seeds

curry leaves

5 pieces of cashew nuts.

1/4 Tspn turmeric

PROCEDURE:

1.Heated oil in a pan add mustards,cuminseeds,curry leavesand cashew nuts .

2. add chopped onions, ginger garlic paste after frying few minutes add chopped capsicum.

3. Take a blender add cinnamon,cloves,turmeric ,chopped tomatoes,redchillies,salt

roasted peanuts,seasame seeds,corainder powder and methi seeds make a fine paste

and keep it aside.

3. After frying capsicum add the above mixture(paste) along with milk .boil it for

few minutes.if the oil comes out switch off the stove.Finally add corainder leaves.

Now capsicum masala curry is ready to serve with chapathi or naan.or even

any kind of rice like (gheerice.vegetable birayani).even it suitable for plain rice

also.