Aratikaya Nimmakaya kura or Raw banana lemon curry

This is my mother-in-law style of making. She adds the red chilli powder in takda which gives an extra taste.

Ingredients:
Raw banana or  Aratikaya 2 medium sized
Urad Dal or Menapa pappu 1 teaspoon
Channa Dal or Senaga pappu 1 teaspoon
Mustard Seeds or Avalu 1 teaspoon
Jeera or Cumin Seeds ½  teaspoon
Red Chillies 3
Curry leaves 10 leaves or 1 string
Red Chilli powder 1 teaspoon
Turmeric powder 2 pinches
Hing 2 pinches
Oil  3 teaspoons or 1 tablespoon
Lemon Juice 3 teaspoons
(adjust accordingly)
Salt as needed

Preparation:
1. Peel and chop artikaya or raw banana. Put the raw banana pieces in a bowl of water.  The banana pieces won’t change the color if you put them 

in salt water.

2. Heat a pan or vessel and add water. Transfer the artikaya or raw banana pieces  until the pieces are completely submerged in water. Add turmeric powder and little salt.When they are cooked drain the water and put aside. This takes about 10 minutes.

3. Heat a deep pan or skillet add oil, when it  hot add chana dal,urad dal,mustard seeds,jeera, red chilli cut into pieces, curry leaves and hing and when the mustard seeds start to spultter and dals turn into golden color.

4. Add red chilli powder. Mix well.

 

5.Transfer the cooked raw banana pieces and mix well.

 

6. Mix well after 5 minutes add little salt if needed and mash the banana pieces using spatula.

 

7. Cook for 2 minutes. Switch off the stove. Let the curry cool. Add lemon juice and mix well.

Plain Bisquick Biscuits or Cookies

Ingredients:

Bisquick  Mix  3 Cup

Canola Oil  ¾  Cup

Sugar 1 Cup

(Adjust Accordingly)

Vanilla Essence 1 Teaspoon

Preparation: 

1. In a big bowl add the Bisquick and sugar. Mix all. 

2. Add oil and vanilla essence. Mix well and make into a thick dough like chapatti  dough.  

 

3. Using a chapatti roller or roller pin.  Cut them into squares. 

 4. Place them in a greased tray and keep the tray in conventional oven at 350 F or 150 C for 10 minutes.

 

 5. Remove from oven and let them cool for 10 minutes. 

Palakayalu or rice balls

Ingredients:
Rice Flour   2 cup
Sesame Seeds 2 table spoons 
Ghee 2 teaspoons
Ajwine or vamu 1 teaspoon (optional)
Red Chilli Powder   1 teaspoon

(adjust accordingly)
Oil for deep frying
Salt as needed

Preparation:
1. Place the rice flour in wide boil. Pour water in vessel and heat it. When the water starts to boil. Transfer the boiled water into the bowl in rice  flour. Add  melted ghee, sesame seeds, vamu red chilli powder and salt. Mix well.
Set it aside for 2 hours.

 2. Make the dough into 1 cm balls or small alma sized balls. 

3. Heat a oil pan and  after it is heated  gently drop the balls into the oil.

4. Uniformly fry the  balls until they turn golden in color. Transfer them to a tissue paper. 

Raw banana oven fry or Aartikaya oven fry

Ingredients:

Raw bananas or Artikaya 3 big sized

Turmeric powder 2 pinches

Oil 2 teaspoons

Red chili powder 1 teaspoon

(adjust accordingly)

Salt as needed

Preparation:

1. Wash and peel the raw banana. Cut them into small pieces. In a wide  tray mix  the raw banana pieces, oil and salt.

 2. Grease a oven tray and and spread the raw banana pieces on it. Pre heat the oven at 350 and keep the tray the oven.

3. Bake for 10 to 15 minutes and broil for 5 to 10 minutes.

4. Remove from oven and add very little salt if needed ,nd turmeric powder. Mix well.

 5. Add red chilli powder and mix well.

Artikaya Palakura kura or Raw banana spinach curry

Ingredients: 

Raw bananas 2

Spinach 1 bunch

Urad dal 1 teaspoon

Chana dal 1 teaspoon

Mustard seeds 1 teaspoon

Onion 1 (optional)
Garlic cloves 6 (optional)
Turmeric ¼ teaspoon
Green chilies 3
Red Chillies 2
Hing 2 pinches
Red Chilli Powder 1 teaspoon
(adjust accordingly)
Curry Leaves 6 to 8
Oil 2 teaspoons
Salt as needed

Preparation:

1. In a pan/ vessel/ skillet add water and boil the water. Peel and cut the raw banana piece and put them in the half boiled water.

2. When it starts to boil add the spinach leaves, add salt and turmeric powder and mix well.

 3. When is fully boiled drain the excess water.

4. Heat a deep pan or skillet add oil after oil is hot add chana dal, urad dal, mustard seeds, red chillies, curry leaves and hing. When mustard seeds splutter and  urad dal changes to golden color. (Cut onion and garlic piece, in the tadka add onion and garlic piece and transparent in color add the boiled raw banana and spinach, mix well)

5. Add the boiled raw banana and spinach, mix well.

6. Make a paste of ginger and green chillies. Add this to the curry, cook for 5 minutes and mix well.

Oosirikaya Pulihara or Alma rice or Neelika Pulihogare

 

Ingredients:

Rice 1 ½ cups or Cooked rice 3 cups

Alma 11 to 12 medium sized

Green Chillies 4 (chop them length wise)

Ginger 1 inch piece (chopped finely)

Chana Dal(Senaga pappu) 2 teaspoons

Urad Dal(Mena pappu ) 2 teaspoons

Mustard seeds 1 teaspoon

Curry leaves 8-10

Turmeric ¼  teaspoon

Hing 2 pinches

Cashews 1 teaspoon (optional)

Oil 6 teaspoons

Salt as needed

Preparation:

1. Take 1 ½ cups of rice and cook it by adding 3 cups of water. Spread the cooked rice a big bowl.

 2.  Heat water in a vessel, after the water starts to boil, add 10 to 12 amla. Deseed the alma and smash them.

 3. Heat a pan and add oil after oil is heated turn to medium low flame  add chana dal, urad dal, mustard seeds, cashew, turmeric, hing ,curry leaves, green chillies and ginger fry till the urad dal becomes into golden color .

 5. Add tumeric powder and salt , mix well. Add smashed alma and mix well.  Cook for  about 3 to 5 minutes in medium low flame.

 6. Add cooked rice in the pan and mix well. 

Bachali Kura Pappu or Malbar Spincah Dal

Ingredients:

Pesara pappu or Moong dal 1 cup
Balchali Kura or Malbar Spinach 1 bunch

(Tamarind paste is not reqiured for Indian malbar spinach)
Onion 1 (optional)
Garlic cloves 6 (optional)
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 Chillies 2
Hing 2 pinches
Red Chilli Powder ½ teaspoon
(adjust accordingly)
Curry Leaves 6 to 8

Tamarind paste 1 tablespoon or 3 teaspoons
Oil 2 teaspoons
Salt as needed

Preparation:
1. Chop  marbar spinach or bachali kura into pieces. Peel garlic. Wash moong dal and add marbar spinach and green chillies.

2. Wash the dal and put the dal in the pressure cooker or a pan, add the chopped malbar spinach, green chillies, garlic and turmeric. Add 2 cups of water and cook until the dal is fully cooked.

3. Heat a deep pan or skillet add oil after oil is hot add urad dal, mustard seeds, red chillies, curry leaves and hing. When mustard seeds splutter and urad dal changes to golden color.

4. Add the cooked dal, salt and tumeric powder and cook for 2 minutes. If you want dal softer and thinner add water and cook for more time.

5. Add tamarind paste and mix well.

6. Add red chilli powder and mix well.