BEANS WITH TOMATO CURRY

PREPARATION TIME:20 MIN

INGREDINTS:

1/4 KG BEANS

1 Medium onion

1 tbspn ginger garlic paste

2 medium tomatoes

1/4 tspn turmeric

redchilli powder to taste

salt to taste.

few springs corainder leaves

FOR TADKA:

1 TSPN MUSTRDS,CUMINSEEDS

FEW SPRNS CURRY LEAVES

PROCEDURE:

1. Heated oil in a pan add tempering to this by using above ingredints of tadka after they cracked add chopped onions fry them ,add chopped beans fry them until they become translucent after frying beans add chopped finely tomatoes mix it well add salt,chilli powder,turmeric place a lid cook until tomatoes are become soft.


2.Finally sprinkle corainder leaves and switch off the stove.

serve with hot rice/ ghee.

TINDORA FRY/DONDAKAYA FRY

IT IS VEY SIMPLE AND EASY RECIPE EVER BODY IS MAKING THIS FRY BUT HERE IAM GIVING ON MY STYLE .THIS IS MOM RECIPE I WOULD LIKE TO SHARE WITH EVRERYONE.

PREPARATION TIME: 20 MIN

INGREDEINTS:

1/4 KG Tindora/dondakaya(wash and dry, cut in to slices and keep it aside)

3 tbspn oil

FOR MAKING PODI/POWDER:

4 TO 5 Red chillies

2 tbspn dry coconut powder

1 tbspn dahlia/putnalu/pappulu

1 or garlic pods

salt to taste

add above ingredeints to the grinder and make a fine powder.
FOR TADKA:

MUSTARDS

Cuminseeds

1 tspn uraddal

Few curry leaves

PROCEDURE:

1. Heated oil in a pan add above seasoning for tempering after frying them add tindora/dondakaya slices frt them until they turn golden colour then add grounded powder mix it well now fry another 5 min on a low flame now switch off the stove

Now your TINDORA /DONDAKAYA FRY is ready to serve with hot rice or side dish for sambar.

SPINACH CURRY(PALAK CURRY)

SERVES 2 TO 3 ADULTS

PREPARATION TIME:15 MIN

INGREDIENTS:

1 bunch spinach

1 medium onion

4 to 5 green chillies

1 tbspn channa dal

few curry leaves

1/8 tspn turmeric

2 tbspn oil

mustards

cuminseeds

1 cup fresh grated coconut

red chilli powder(optional)(if you are spicy lover you can add redchilli powder)

PREPARATIION:

1. Wash,clean dry chopped spinach.

2.Heated oil in a pan add channa dal,mustard,cuminseeds after frying add chopped

onions,green chillies fry until it raw smell disappears add turmeric,salt,chopped

spinach fry for 10 min on a low flame

3. finally add fresh grated coconut stir it well and switch off the stove.

Now very simple,tasty, healthy,delicious spinach curry is ready to

eat with rice/chapathi.spinach is good for health atleast we have to cook twice a

week.

VANKAYA FRY(BRINJAL FRY)

SERVES: 3TO4 ADULTS

PREPARATION TIME:2O MIN

INGREDINTS:

8 to 9 baby egg plants/vankaya/brinjals

oil for deep frying

2 tspn urad dal

FOR POWDER/PODI:

5 to 6 whole redchillies

1/2 cup dry coconut powder

4 to 5 garlic pods

salt to taste

ADD above ingredints and make a fine powder. you can store this

powder for few months you can use this podi in many frys like ladysfinger,brinjal

tindora,bittergaurd.This is famous podi especially in AP.Definately u like this

powder trust me.

PROCEDURE:

1.First wash and strain brinjals.Take out their stems cand cut them as "+"

mark on them till the half the length and put them n salt water.

2.Take a medium pan add oil for deep frying fry brinjals well and keep it aside.

3. take a small kadai add 1tspn oil for this add urad dal fry well add that

above powder/podi and switch off the stove.ADD this mixture to brinjal fry serve

with rice/ghee. ummmm

RADISH CURRY(MULANGI VEPUDU)

SERVES:3 TO 4 ADULTS

PREPARATION TIME:25 MIN

INGREDEINTS:

3 Mediium radish(wash and shredded)

1 medium onion (fine chopped)

1/4 Tspn turmeric

Handful toordal(soaked for 15 min)

3 tbspn oil

1/2 lemon(optional)

For paste:

handful fresh grated coconut

corainder leaves

6 green chillies

salt to taste (take a blender and make afine paste and keep it aside)

For tadka:

mustards

cuminseeds

curry leaves

PROCEDURE:

1.Wash and peel it shredded the radish and keep it aside.

2. cook toor dal in a microwave for 1o min.

2.Heated oil in a pan add mustars,cuminseeds,curry leaves,onions fry them until golden color then add grated or shredded radish fry well until raw smell disappears.

3.add a toordal,turmeric ,above paste fry on a low flame for 15 min.

4.Fry radish well otherwise it smells coming while ur eating if it still is there sprinkle some drops of lemon.

Now tasty,simple healty radish curry is ready to eat with hot rice/ghee.

enjoy cooking......

BOTTLE GAURD COCONUT CURRY(SORAKAYYA KOBEERA CURRY)

SERVINGS:2 TO 3

PREPARATION TIME :25 MIN

INGREDIENTS:

1 Medium bottle gaurd(peel it and chopped in to cubes)

2 TO 3 Tbspn oil

1/4 tspn turmeric

small glass of milk.

For Paste:

4 to 5 green chillies

handful grated coconut

corainder leaves

salt to taste. (make a fine paste and keep it aside).

For seasoniing/ tadka:

1 tspn channadal

1 tspn uraddal

1/2 tspn mustards

1/2 tspn cumin seeds

few curry leaves.

PREPARTION:

1. Heated oil in a pan add above ingredints of tadka fry it well,then add cubes of

bottle gaurd pieces put it on a medium flame.place a lid fry it well about 15 min

on mean time u should stir.

2. After frying 3/4 of curry put it on a low flame cook about 10 min.

3. Add above green chillies paste and place a lid fry it for 5 min

4. finally add small glass of milk and corainder leaves,and switch off the stove.


Now sorakayya kobberra curry is ready to eat with hot rice/ghee.

PATOLI CURRY

PREPARATION TIME:25 MIN

INGREDEINTS:

1 SMALL BUNCH METHI LEAVES

1/4 Kg chikkudukayalu(Indian broad beans)(cut in to chopped)

1 cup fresh grated coconut

6 to 7 green chillies

corainder leaves

salt to taste

1 small cup channadal

3/4 cup toordal (both dals soaked for an hour)

1 medium onion (cut
in to slices)

1/4 tspn turmeric

4 tbspn oil.

PROCEDURE:

1.Wash and chopped methi leaves and keep it aside.

2. Take a blender add grated coconut ,greenchillies,corainder leaves,salt and make a fine paste.

3. Take a soaked dals and make a fine paste paste.

4. heated oil in a pan add mustards,cuminseeds, curryleaves,onions fry them until

golden color.add chopped methi,turmeric fry it for 5 min now add above paste and dal

paste.place a lid keep it on a low flame fry it for 15 min.On mean time stir every 5

min,make a curry dry as shown in the above photo.

5. Now switch off the stove.

patoli delicious curry is ready toserve with hot rice/ghee.

This is my authentic family delicious,healthy recipe i want to share with everyone

so enjoy cooking....

10 MIN TOMATO CURRY

PREPARATION TIME:

INGREDINTS:

4 Medium tomatoes(finley chopped)

1 medium onion(finley chopped)

2 to 3 green chillies(finley chopped)

corainder leaves

salt to taste

1/4 tspn turmeric

oil 2 tbspn

1/2 tbspn channa dal

1/2 tbspn urad dal

1/2 tspn mustards

1/2 tspn cumin seeds

few curry leaves.

If u required you can use red chilli powder.

PROCEDURE:

1.Heated oil in a pan add channa dal,uraddal,mustards,cuminseeds,curryleaves,add

onions,salt turmeric fry it for 5 min .add tomatoes boil until it becomes soft.

2. after frying few minutes add chilli powder,corainder leaves switch off the stove.

Now simple,easy tomato curry is ready to serve with hot

rice/chapathi.you dont have time to cook, dont worry about it u can cook this recipe.

SIMPLE CAPSICUM CURRY

PREPARATION TIME:15 MIN

INGREDEINTS:

4 Medium capsicum

3 tbspn oil

1/4 Tspn turmeric

For making powder:

4 TO 5 REDCHILLIES

Hand ful putnalu

1 tbspn dry coconut powder

salt

garlic pods

add above igredients and make a fine powder.and keep it aside.

PROCEDURE:

1. Heated oil in a pan fry chopped capsicum until it becomes soft.

2. after frying it sprinkle above powder and mix it well. then switch off the stove

Now simple,easy capsicum fry is ready to serve hot rice with ghee.

Enjoy delicious cooking.........

NUNE VANKAYA

PREPARATION TIME: 20 MIN

INGREDIENTS:

1/4 kg brinjal

1 medium onion(finley chopped)

2 tbspn seasme seeds

1 tbspn putnalu(dahlia)

5 to 6 red chillies

1 tspn corainder seeds

1 tspn cumin seeds

1/4 tspn turmeric powder

salt to taste

4 tbspn oil

1 tspn jaggery(brown sugar)

small marble size lemon

PROCEDURE:

1. first cut brinjals in to 4 halves with out removing the top stem and keep it aside.

2. Fry seasme seeds and keep it aside.grind them along putnalu and make a fine powder.

3. Take little bit oil fry redchillies,corainder seeds,cuminseeds and make a fine powder and keep it aside.

4. Heated 4 tbspn oil,add chopped onions fry it for 5 min add brinjals
fry it until it becomes soft add tamarind pulp,turmeric,salt,and above redchilliespowder bring it boil for 10 min

5. Take a small bowl add seasme seeds,putnalu powder and mix it well.Now add this paste to that boiling pan (vankaya curry) bring it to boil for 5 min.if you want required water u can add it now make in to gravy. finally add jaggery,sprinkle corainder leaves.

Now Andhra nune vankaya curry is ready to serve with hot rice with ghee.































































































































































2.Heated oil in apan add mustards,cumin seeds,curry leaves ,onions,fry for 5 min.add again brinjals fry it until it becomes soft add tamarind pulp,salt

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

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.