Yellow Pumpkin curry (Andhra special) or Gummidikaya Kura

Wednesday, September 29, 2010

Pumpkin (yellow)  1/2 kg                        
Onions  2 Medium sized
Red Chillies  2
Urad dal 1 teaspoon
Chana dal 1 teaspoon
Mustard seeds 1 teaspoon
Jeera 1/2 teaspoon
Powdered jaggery 1 teaspoon
Red Chili Powder 1 teaspoon
(adjust accordingly)
Hing 1 pinch
Tumeric powder 1 pinch
Oil 1 table spoon
Salt as needed

1. Cut onions into small pieces.Cut the pumpkin into medium size pieces.
2. Heat a pan add oil after oil is heated  add mustard seeds, chana dal , urad dal ,jeera and  hing .
3. Add onions and fry them until they become soft and translucent.
4. Add pumpkin pieces and mix well cover a lid and keep in medium flame . Mix well in between.
5. When the pumpkin is soft and cooked . Add salt, jagerry powder and red chili powder.Mix well.
6. Cook for 5 minutes in low flame and swtich off the stove.

Jeera Rice with out onion

Tuesday, September 28, 2010

Basmathi rice 2 cups
Water           3 cups
Green Chillies 3
Jeera or Cumin seeds 1 table spoon
Bayleaf  3
Cloves 2
Cinnamon 1 inch piece (break it into 3 to 4 pieces)
Oil     1 and 1/2 table spoons
Salt as needed 

1. Wash and soak rice in water for one hour or at least half an hour.
2. Cut green chillies into length wise pieces.
3. Heat a pan and add oil after the oil is heated add the cloves, bay leaf ,cinnamon stick and cumin seeds. When the cumin seeds slightly  change color switch off the stove.
4. Drain the water from the soaked rice. 
5.  In a cooker or rice cooker add the rice, water, cloves ,bay leaf, cinnamon stick, cumin seeds with oil , green chillies and salt .

NOTE: For basmathi rice we generally use 1 and1/2 cup for 1 cup rice . Adjust accordingly .

Dry Fruits Ladoos - Variety 1

Monday, September 27, 2010

Cashew 1 cup
Almonds/Badam 1 cup
Raisins/Kismis 1/2 cup
Dates or Khajur 1/2 cup
Edible gum 1 cup
Powdered jagerry 1 cup
Ghee 1 cup
Cardamom powder 1 teaspoon

1. Cut raisins and seedless dates into small pieces or just blend them in mixie they will become into small pieces.
2. Heat a pan and turn to low flame and add ghee . Add badam and cashew till cashew becomes golden in color.
3. Heat a pan and turn to low flame add dry roast the edible gum until it puffs up .
4. In a bowl add all the ingredients amd mix well. Make them into ladoos . Add little ghee if required for shaping them into ladoos.

Brinjal Peanut Fry

Brinjals 1/2 pound or 1/4 kg
Garlic cloves 10 small sized
Green chillies 3
Roasted Peanuts 1/2 cup
Mustard seeds 1/2 teaspoon
Urad dal 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Curry leaves 1 bunch or 10 leaves
Oil 2 table spoons
Salt as needed

1. Cut brinjals into medium size long pieces. Cut chillies vertically .
2. If you have ordinary peanuts , heat a pan and dry roast the peanuts . Remove the peel . In a mixie or blender grind peanuts coarsely and keep them aside.
3. Heat a pan add oil after oil is heated add urad dal, cumin seeds and mustard seeds when the mustard seeds pop add curry leaves, garlic and cut green chillies.
4. Add the brinjal slices and gently stir in between until the brinjals become tender.
5. Add salt and gently mix , add the peanut powder and genly mix well.
Serve with  rice

Pesara Pasaysam or Moong dal payasam

Tuesday, September 21, 2010

Yellow moong dal  2 cups
or Pesara pappu
 Powdered jaggery  2 cups
Cardamom powder 1/2 teaspoon
Ghee 2 teaspoons
Cashews and raisins handful

1.  Heat a pan add ghee and roast the cashews and raisins. Keep them aside.
2.  In a  pressure cooker add cook moong dal by adding 5 cups of water.
3. Heat a pan add 1/2 cup of water and powdered  jaggery after it is comes near add 1 teaspoon of ghee . Add the cooked moong dal mixture and cook for 5 minutes. Add cardamon powder and mix well.
Serve hot ..

Spinach Puris

Spinach is a good source of iron and calicum too ....

Ingredients :
Wheat flour 3 cups
Fresh spinach leaves 2 cups
or 1 bunch
Ghee 1 teaspoon
Green chili paste 2
Yogurt or curd 1/4 cup
Salt as needed
Oil for deep frying

1. Wash the spinach leaves . Heat a pan add water and cook spinach leaves.
2. Drain the water and grind spinach and green chillies into a fine paste.
3. In a bowl wheat flour, spinach chilli paste, plain curd, ghee, salt and water and make it like puri dough.
4. Make medium size balls from the dough and roll it in flat round disc of 3 inch diameter.
5. Heat the oil in a pan, after oil is heated add puri when cooked and flip over to the other side.
Serve with any curry or mango pickle

Brinjal Chips

Brinjals 6
Rice flour  2 teaspoons
Oil              2 table spoons
Red chilli powder 1 teaspoon
(adjust accordingly)
Salt as needed

1. Wash them after they are dry and cut the brinjals  into thin slices.
2. Heat a pan add oil and  add the brinjal slices .
3. Uniformly fry them until they turn golden brown color.
4. Sprinkle rice flour ,red chillli powder and salt over them.
5. Turn to the other side after they turn golden brown color , sprinkle rice flour ,red chillli powder and salt over them.

Can be eaten with rice or as a snack too

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