Palak Aloo

Ingredients:

Palak 1 bunch / 1 packet

Potatoes 2

Onion 1

Garlic cloves 4

Ginger 2 inch piece

Garam masala 1/2 teaspoon

Coriander powder 1/2 teaspoon

Tumeric 1/4 teaspoon

Oil 5 teaspoons

Red chilli powder 1/2 teaspoon

Kasturi methi 5 teaspoons or handful

Salt as needed

Preparation:

1. Make a paste of ginger and garlic.

2. Wash and cut palak, onion,potatoes into small pieces. Grind palak and onion into a coarse paste by adding little water to it.

3. Heat a pan after it is heated add two teaspoons of oil and add the paste of palak and onion to it. In a low medium flame cook  this until the palak and onion paste is cooked.

4. Heat a pan and after the pan is heated add the remaining oil add jeera after 30 seconds add the potato pieces to it and mix well.

5. When the potato pieces change the color add ginger garlic paste and cook for about 3 minutes or until the raw smell of the ginger garlic goes out.

6. Add the palak onion paste , coriander powder, garam masala, tumeric, salt and red chilli powder and mix well.

7. After 10 to 15 minutes when the curry is cooked add kasturi menthi  mix well and cook for 5 minutes. 

 

8. Serve with naan or roti.

 

 

Pappu Charu

Ingredients:

Red gram or Toor dal

or Kandi papu 1/2 cup

Onion 1 medium sized

Tomato 1 big sized

Rasam powder 1 and half teaspoon

Tamarind 2 inch

Garlic cloves 3

Curry leaves 8 to 10

Red chilli powder 1 teaspoon

Turmeric powder 2 pinches

Water 4 cups

Mustard seeds 1/2 teaspoon

Jeera 1/2 teaspoon

Red chillies 3

Hing 2 pinches

Cilantro leaves handful

Oil 1 teaspoon

Salt as needed

Preparation:

1. Wash toor dal or kandi pappu and soak it for about 15 minutes in water. This will soften the toor dal and it is easy and quick for boiling. Boil it in pressure cooker or in pan. Cut onion, tomato and garlic into small pieces.

2. Soak the tamaraind in hot water and after it cools sqeeze juice out of it.

3. Heat a deep pan or kadia after it is heated add oil to it and turn it into medium low flame.Add the mustard seeds,jeera, red chilli cut into two or three pieces, curry leaves, garlic and hing. When the mustard seeds start to pop add onions.

4. After two minutes add the tomato and after two minutes add the tamarind juice to it . Boil this for about 5 minutes add boiled toordal,salt, tumeric powder and red chilli powder and mix well.

5. Add water to it and boil for two minutes add the rasam powder to it and boil in medium low flame boil for till the onions are cooked.

Garnish with cilantro.

Cabbage Pulusu Curry

Ingredients:

Cabbage 1/2 of big sized or 1 pound

Urad dal 2 teaspoons

Chana dal 2 teaspoons

Mustard seeds 1 teaspoon

Jeera 1/2 teaspoon

Tamarind juice 1/4 cup

Red chiilies 2

Hing 1 pinches

Turmeric 2 pinches

Curry leaves 6 to 8 leaves

Green Chillies 2 (adjust accordingly)

Ginger 1 inch piece

Oil  3 teaspoons or 1 table spoon

Salt to taste

Preparation:

1. Make tamarind juice. Take tamarind in bowl add very hot boiled water. After it cool squeeze the juice or you can microwave it.

2. Wash cabbage and cut them into small pieces. I have used the food processor to cut the cabbage.

3. Heat a pan or in a microwave cook the cabbage pieces with water ,little salt and tumeric. Drain and squeeze the water out and keep it aside.

4. Heat the same pan or kadia and add oil and turn the stove to medium low flame . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into two pieces, hing and curry leaves. After the mustard seeds start to spulter.

5. Add the tamirind juice to it.

6. Add the cooked cabbage to the pan and mix well.

7. After 5 minutes add the paste of ginger and green chillies. Add salt.

8. Cook in medium flame for about 10 minutes.

 

Konkini dal (Troy)

A friend of mine told me this recipe. The dal is called is called Troy in Konkini.

Ingredients:

Toor dal  1 cup

Hing 1/2 teaspoon

Green chillis 2

Salt as needed

For Tadka:

Mustard seeds 1/2 teaspoon

Red chilli 2

Curry leaves 5

Preaparation:

1. Heat a pan add water and add toor dal when it is half cooked add green chilli and hing to it. When dal is fully  cooked transfer it to a bowl.

2. Heat a pan add oil after oil is heated add mustrad seed, curry leaves and red chilli cut into two halves.

3. Garnish the dal with tadka.

Berakaya or ridge gourd tomato onion curry

Ingredients:
Bearakaya 2 big sized
Onions 1 medium sized
Tomato 2 medium sized
Garlic cloves 3
Urad dal 1 teaspoon
Chana dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Jeera 1/2 teaspoon
Coriander powder 1 teaspoon
Red chiilies 2
Hing 1 pinch
Turmeric 2 pinches
Curry leaves 6 to 8 leaves
Chilli powder 3/4 teaspoon (adjust accordingly)
Oil 3 teaspoons
Salt to taste


Preparation:
1. Wash berakaya or ridge gourd. Peel the skin. (Donot throw the skin you can make chutney and pickle with it) .Cut them into pieces.

2. Cut tomato, onion and garlic into small pieces.

3. Heat a kadia or pan add water to it. After the water is little heated add the berakaya or rige gourd pieces,little salt and tumeric to it (or) in a pressure cooker you can cook the berakaya or ridge gourd.

4. After the ridge gourd or berakaya is cooked drain the water and keep it aside.

5. Heat the same pan or kadia and add oil and turn the stove to medium low flame . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into two pieces, hing and curry leaves. After the mustard seeds start to spulter. Add the chopped onions and garlic.

6. After 2 minutes add the tomato pieces and mix well. Cover pan with lid and cook in medium low flame. In between mix well. For about 5 minutes
till the tomatoes will become soft.

7. Add the cooked berakaya or ridge gourd pieces and mix well. After 5 minutes add salt and tumeric powder and mix well.

8. Cook for about 10 minutes and add red chilli powder mix well and switch off the stove.

Dondakaya or Tindora Onion curry

Ingredients:

Donadakaya or tindora 1 pound

Onions 2 medium sized

Garlic cloves 3

Urad dal 2 teaspoons

Chana dal 2 teaspoons

Mustard seeds 1 teaspoon

Jeera 1/2 teaspoon

Coriander powder 1 teaspoon

Red chiilies 2

Hing 2 pinches

Turmeric 2 pinches

Curry leaves 6 to 8 leaves

Chilli powder 1 teaspoon (adjust accordingly)

Oil 4 teaspoons

Salt to taste

Preparation:

1. Wash dondakaya or tindora. Cut them into pieces. You can cut long or circular pieces.

2. Cut onions and garlic into small pieces.

3. Heat a pan or kadia and add oil and turn the stove to medium low flame . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into

two pieces, hing and curry leaves. After the mustard seeds start to spulter. Add the chopped onions and garlic.

4. When the onions change the color add coriander powder and mix well.

5. Add the tindora or dondakaya pieces and mix well. Cover the pan with lid and cook in medium low flame. In between mix well.

6. After 5 minutes add salt and tumeric powder and mix well.

7. Cover with lid and cook for about 15 minutes until the tindora is fully cooked.

8. Add red chilli powder mix well and switch off the stove.

 

Serve with rice.