Artikaya Pindi kura or Raw banana rice flour curry

Ingredients:

Raw Bananas 3

Tumeric powder 3 pinches

Red chillies powder 2 teaspoons

Rice flour 4 teaspoons

Oil  2 tablespoons or 6 teaspoons

Salt as needed

 Preparation:

1. Wash and  peel the raw banana, chop them into horizontal full small pieces. 

 2. Add rice flour and salt. Mix well.

 3. Add red chilli powder and tumeric powder. Mix well. 

4. Heat a pan and 2 teaspoons of oil and gently drop the raw banana pieces.

 5. When are cooked on one side, flip it over. Serve hot with rice.

Bottle gourd kolambu or Sorakaya or Anapakaya Pulusu

Ingredients:

Bottle gourd or Sorakaya or Anapakaya  ½ medium sized

Tamarind Lemon sized or 2 inch piece

Besan or Gram flour or Senaga pindi   2 table spoons

Red chilli powder 1 teaspoon

(adjust accordingly)

Mustard seeds 1 teaspoon

Jeera ½ teaspoon

Menthi seeds  ½ teaspoon

Oil 1 teaspoons

Hing or Inguava 2 pinches

Curry leaves 1 string

Turmeric powder 3 pinches

Coriander leaves for garnishinng

Salt as needed

 Preparation:

1. Peel and chop the bottle gourd pieces. In a bowl put the bottle gourd pieces and water. The pieces has to be submerged, add salt and turmeric powder. Place the bowl on the stove.

 2. When the pieces are cooked add tamarind paste and pour the water.

 3. When the water starts to boil add besan and mix well. Ensure that no lumps are formed.

 4. When nice aroma comes and water starts to boil add red chilly powder and has reached medium consistency. Switch off the stove.

 5. Heat a pan and after it is heated add oil, add mustard seeds, jeera, menthi seeds, curry leaves and hing . When the mustard seeds start to splutter, switch off the stove.

 6. Add the above tadka and mix well. Garnish with coriander leaves.

Capsicum gravy curry

 

Ingredients:

Red bell pepper or Red capsicum 1 (chopped into 1 inch pieces)

Green bell pepper or Green capsicum 1 (chopped into 1 inch pieces)

Onion 2 medium sized

Tomatoes 2 medium sized

Ginger 1 inch piece

Garlic cloves 6

Jeera 1 teaspoon

Peanuts or Ground nuts 1 cup

Green chillies 4

Garam masala 2 teaspoons

Oil 2 tablespoon

Salt as needed

Preparation:
1. Peel the outer layer of garlic and onion. Chop onion, tomatoes, garlic and ginger into small pieces. Heat a pan a tablespoon of oil and add the onion, garlic cloves and ginger pieces to it after they become translucent in color add the the tomato pieces. When they become soft.

 2. When the tomatoes becomes soft add the peanuts or ground nuts. When they become soft add green chillies and switch off the stove. After it cools blend them into coarse puree.

 3. Heat the same pan and add the remaining oil to it. Add the jeera seeds.

 4. When they slightly change color add the chopped capsicum pieces.

 5. When the capsicum pieces become tender add the puree and mix well.

 

6. Add garam masala powder, salt  and mix well.

 

7. Cover it with a lid and cook the curry in medium flame for about 10 to 15 minutes. Stir in between.

8. When it cooked switch off the stove. Garnish with coriander leaves.

Aloo Bonda or Mysore Bonda or Potato Bonda

 

Ingredients:

Potatoes 3 big sized

Coriander leaves handful (optional)

Besan or gram flour 2 cups

Red chilli powder 1 teaspoon

Mustard seeds 1 teaspoon

Garam masala ¼ teaspoon (optional)

Amchur powder ¼ teaspoon

Coriander powder 1 teaspoon

Tumeric 2 pinches

Salt as needed

Oil for  deep frying

Preparation:

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.

2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.

 3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.

 4. Gently flip them on all sides till they turn golden in color.

 

 5. Serve hot with chutney or ketchup.

Cabbage Moong curry or Cabbage Pesara pappu kura

Ingredients:

Cabbage 1 pound or ½ kg

Moong dal or Pesara pappu  1 cup

Urad dal or Menapa pappu 1 teaspoon

Chana dal or Senaga pappu 1 teaspoon

Mustard seeds 1 teaspoon

Jeera ½ teaspoon

Onion 1 (optional)

Red Chillies 2

Green chillies 3

Ginger 1 inch piece

Hing or inguava 1 pinch

Curry leaves 1 bunch

Tumeric powder 1 pinch

Oil 1 table spoon or 3 teaspoons

Salt as needed

Preparation:

1. Soak moong dal in water for half an hour.

 2. Cut the cabbage into small size pieces. Heat a pan add water, salt and tumeric powder after water is heated add the chopped cabbage pieces and moong dal. After they are cooked add strain the water.

3. Heat a skillet or deep tawa add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, curry leaves, red chillies cut into 3 or 4 pieces and hing. (Add onions and fry them until they become soft and translucent)

 4. Add cooked cabbage and pesalu or moong and mix well cover a lid and keep in medium flame . Mix well in between. In a mixie or blender make a soft paste of ginger and green chillies and mix well. When the curry is fully cooked add little salt and mix well and switch off the stove.

 

Vankaya Pulusu Kura or Brinjal Tamarind curry

Ingredients:

Green Brinjal 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 Chillies powder 1 teaspoon

(adjust accordingly)

Curry leaves 1 string

Mustard powder 1 teaspoon

Turmeric powder 3 pinches

Tamarind pulp of 2 inch tamarind

Oil 3 teaspoons or 1 tablespoon

Salt as needed

Preparation

1. Wash and cut brinjals into small pieces. In a deep pan add water after water is heated add the brinjal pieces. Add tumeric powder and salt cook ,until they are cooked. Strain the water.

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 brinjal pieces and mix well.

   

5. Add mustard powder little salt. Cook for 10 minutes.

6. Add red chilli powder and mix well. Cook for 2 minutes and switch off the stove.

Maida dosa - Variety 1

This dosa can be made instantly. Sour curd gives more taste to it.

Ingredients:

Maida 1 cup

Rice flour ½ cup

Curd 1 cup

Oil 4 teaspoons

Water as needed

Salt as needed

 

Preparation:

1. Mix all the ingredients. Blend it into soft batter. Transfer it to a bowl.

2. Heat a pan after it is heated pour a ladle full of dosa batter on the pan Spread it in circular   Along the circumference of the dosa spread a teaspoon full of oil.

3. When the dosa changes to golden color. Gently flip it over to the other side. After it changes color the other side. 

Repeat the same with remaining dosa batter. Serve with chutney or podi.