Sesame Okra or Bendakai or Vendakkai or Bendakaya curry

Sunday, July 31, 2011


Ingredients:
Okra or Bendakaya 1 pound
Onion 1 big sized
Nuvvulu 3 teaspoons
Garlic cloves 3
Tumeric powder 2 pinches
Red chilli powder 1 teaspoon
Oil 1 tablespoon or 3 teaspoons
Salt as needed

Preapration:
1. Chop garlic, bendakaya and onion into small pieces. Heat a pan and add oil after oil is heated add garlic pieces and onion pieces, when they become translucent add the bendakaya pieces or okra pieces.
 
 2. When are half cooked add tumeric powder and salt, mix well.
 3. When it is fully cooked add the til or nuvvulu seeds and mix well. Add red chilli powder and mix well.


Dondakaya or Tindora or Kovakka or Tondekayi or Ivy gourd or Little gourd Pulusu or Tamarind curry

Sunday, July 24, 2011

Ingredients:
Dondakaya ½ kg or 1 pound
Onion 1 big sized and finely chopped
Chana dal 1 teaspoon
Urad dal 1 teaspoon
Mustard seeds 1 teaspoon
Jeera ½ teapoon
Red chillies 3
Red chilli powder 1 teaspoon
(adjust accordingly)
Curry leaves 1 string
Mustard powder 1 teaspoon
Turmeric powder 3 pinches
Tamarind pulp of 2 inch tamarind
Oil 2 teaspoons
Salt as needed


Preparation
1. Chop donadakaya into small circular pieces. Cook them in a cooker or a deep pan.
2. Heat a deep pan or skillet add oil after oil is heated add urad dal, mustard seeds, red chillies, curry leaves and hing.
3. When mustard seeds splutter and urad dal changes to golden color. Add the onion pieces when they turn translucent, add the tamarind paste.
4. When the pulp starts to boil add the dondakaya pieces and mix well.
  5. Add mustard powder, salt and turmeric powder. Cook for 10 minutes.
6. Add red chilli powder and mix well. Cook for 2 minutes and switch off the stove.




Guntur Brinjal Curry

Saturday, July 23, 2011


Ingredients:
Tender small long brinjals or Guntur Brinjals  12
Oil 1 table spoon or 3 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder 2 pinches
Salt as needed

Preparation:
1. Heat a pan and oil after oil is heated turn to low flame. Wash the brinjals and gently wipe them and add brinjals to it.
2. Cover it with a lid and when they are fully cooked and become soft. Add red chilli powder, turmeric powder and salt.

3. Serve with rice.

Sorakaya Mamidikaya pappu or Bottle gourd Mango Dal


Ingredients:
Toor Dal or Kandi pappu 1 cup
Sorakaya or bottle gourd ½ big sized
Raw mango ½ medium sized
Garlic cloves 6
Turmeric ¼ teaspoon
Green chilies 5
Urad dal or Menapa pappu or Black gram split 1 teaspoon
Chana dal or Senaga papu 1 teaspoon
Mustard seeds or avalu or rai 1 teaspoon
Red Chilli 2
Hing 2 pinches
Red Chilli Powder ½ teaspoon
(adjust accordingly)
Curry Leaves 6 to 8
Oil 2 teaspoons
Salt as needed

Preparation:
1. Peel and chop bottle gourd or sorakya and mango into small pieces. Don’t discard the seed. Peel garlic.

2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.
3. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped bottle gourd or sorakaya, mango pieces, green chillies and turmeric. Add 2 ½ cups of water and cook until the dal is fully cooked.

4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.
5. When mustard seeds splutter and urad dal changes to golden color. Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Vegetable Cutlets- Variety 1



Ingredients:
Bread 8 pieces
Potatoes 5 big sized
Carrots 3
Corn 1
Kidney beans handful
Green peas 1 cup
Frech beans 10
Onions 2
Green chillies 5
Ginger 1 inch piece
Turmeric powder 2 pinches
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Oil for deep frying
Salt as needed

Preparation:
1. Boil and mash potatoes in a big bowl.
 2. Chop carrots, beans, french beans and onions. Cook the vegetables and mash them.
 
 3. Add red chilli powder, coriander powder, salt and tumeric powder. Mix well.
 4. Heat a pan or griddle, roast bread slices on the pan. When they are roasted on both sides. Add little water mash them into soft pieces.
 
5. Mix the bread pieces and vegetables. Make then into rounds and flatten them.
 
6. Heat a deep pan or skillet and after oil is heated. Switch to medium flame. Gently drop the cutlets into the oil.
 7. When they are uniformly fried on all sides. Transfer them to a tissue paper.

Mango Spinach dal


Ingredients:
Toor Dal or Kandi pappu 1 cup
Spinach ½ packet
Mango ½ medium sized
Onion 1 (optional)
Garlic cloves 6
Turmeric ¼ teaspoon
Green chilies 3
Urad dal or Menapa pappu or Black gram split 1 teaspoon
Mustard seeds or avalu or rai 1 teaspoon
Red Chilli 2
Hing 2 pinches
Red Chilli Powder ½ teaspoon
(adjust accordingly)
Curry Leaves 6 to 8
Oil 2 teaspoons
Salt as needed

Preparation:
1. Chop spinach and mango into pieces. Peel garlic.
2. Heat a deep pan or kadai and add the toor dal and dry roast till you get a nice aroma. Ensure that the dal does not get dark.
3. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped spinach, mango pieces, green chillies, garlic and turmeric. Add 2 ½ cups of water and cook until the dal is fully cooked.
4. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing.
5. When mustard seeds splutter and  urad dal changes to golden color . Add the dal , salt and red chili powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

Bread besan starter or Bread Besan Vada

Friday, July 22, 2011


Ingredients:
Bread Slices 6
Onions 2
Besan powder 1 cup
Red chilli powder 2 teaspoons
(adjust accordingly)
Salt as needed
Oil for deep frying

Preparation:
1. In a bowl mix bread slices and little water and make into paste.
2. Add chopped onions, red chilli powder and salt.
3. Add besan and mix well.
4. Heat a pan and add oil after oil is heated add balls of the batter gently and turn to medium  flame.
5. When they are uniformly fried on all sides transfer them to a tissue paper.


Brinjal Chickudu Gingalu Curry




Ingredients:
Long Brinjals 3
Chikudukaya or Papadi seeds 1 cup
Onion 1
Chana dal 1 teapoon
Urad dal 1 teapoon
Mustard seeds 1 teaspoon
Jeera ½ teaspoon
Red chillies 3
Amchur Powder 1 teaspoon
Red chilli powder 1 teaspoon
(adjust accordingly)
Curry leaves 1 string
Hing 2 pinches
Tumeric powder 2 pinches
Oil 2 teaspoons


Preparation:
1. Chop brinjal and onion into pieces. Heat a pan and add oil to it, add chana dal, urad dal, mustard seeds, jeera, red chillies broken into 3 parts, hing and curry leaves.
2. When the dals change color and mustard seeds start to pop add the onion pieces and mix well. When onion becomes translucent add brinjal pieces and mix well.
3. When the brinjal becomes tender add the chickudikaya gingalu, cover it with a pan and cook well.
4. Mix the chickudu gingalu well. When are fully cooked add salt and tumeric powder, mix well.
5. Add  1 teaspoon amchur powder and red chilli powder. Mix well.

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