Menthi kura pappu

menthi kura pappu


Heat oil in cooker
add jeera, onion fry nicely
add toor dal n fry nicely
now add methi and fry nicely
add haldi , tomato and salt
add water and give three whistles
Now mash the dal
add tadka

Aloo palak fry / palak potato curry

Palak Potato

Ingredients:
Cumin seeds ½ ts
Oil 2 tb
Onion chopped 1 n
Salt
Turmeric ¼ ts
Green chilly 3 n
Ginger garlic paste 1 ts
Spinach chopped 1 cup
Potatoes 250 g
Coriander powder 1 tb
Chilly powder 1 ts
Garam masala ½ ts
Lime juice 1 n


Directions: 
Heat oil in a pan add cumin seeds, chopped onions, salt, turmeric, green chilly, ginger garlic paste, cook this till raw flavor is gone, add chopped spinach, cook this well and add coriander powder, red chilly powder, garam masala powder, add potatoes (boiled and cut them in to small pieces) toss it and switch off the flame and squeeze the lime juice.
Serve this with roti, naan, phulkas and rice.

Dum ka chicken curry

Chicken - 1 hole cut into small pieces
onion - 2 large ( fry till light brown and paste)
tomato - 6 ( paste them)
Kaju - 1/2 cup grind it to paste
RCP - 1tsp
haldi - 1/2 tsp
salt - 1tsp
coriander powder - 1 tsp
cumin powder - 1/4 tsp
ginger garlic paste - 2 tsp
oil
garam amasala - 1 tsp
mint leaves - 6
coriander leaves - 1/2 cup

Heat oil in a pan add g.g paste, fry and add onion paste.
cook till oil comes out from onion paste.
now add chicken n fry till light brown color.
now add RCP, haldi, coriander powder, cumin powder, salt
mix well n cook for 2 mins
now add tomato and kaju paste
and 1/2 cup water if needed,
add coriander leaves, mint leaves
cook for 20 mins in slow flame
now add garam masala n cook for more 10 mins.

Pongal

Rice - 2.5 cups ( cook with 6.5 cups water)
yellow moong dal - 1.5 cups
black pepper - 1tsp
ginger - chopped 2 tbsp
coconut - chopped 2 tbsp.
turmeric - 3/4 tsp
ghee - 4 tbsp.
cashew - 2 tbsp.
mustard - 1/2 tsp
cumin seeds - 1tsp
green chilies - 6 cut in half
curry leaves - 10 -15
hing - 1/4 tsp

method:
1.cook rice in rice cooker
2.In a big bowl add moong dal  with 3 cups of water and add black pepper, coconut, ginger, turmeric and cook until done.
3.now add cooked rice and salt to cooked moong dal n mix well.
4. add water if u need.
5. Take ghee in a small pan add cashew, mustard seeds, cumin seeds, green chilies, curryleaves and hing and add this to moong dal and rice mixture.


 

Sari's Aloo curry

Aloo curry

boil small aloo - 6 or 7

heat oil in a pan add mustard, jeera, urad dal( 1tsp), chanan data (1tsp)  fry nicely.

now add 1 small red onion ( bigger than lemon and smaller than orange), green chillie (2) and curry leaves chopped.

fry well till onion is fried 

now add gg paste - 1tsp

fry

add haldi and salt mix well

now add boiled potatoes ( mashed littlea n see they ahve some chunks)

mix well..

add very little water like 2 or 3 tbsp

close the lid and simmer the gas..

your dish is ready

Tamatar Andhra Mutton Curry

Tamatar Andhra Mutton Curry 

Mutton - 2 lbs
onion - 1 m chopped
green chillie - 3 chopped
tomato - 4
g.g paste - 2 tsp
salt - to taste
coriander leaves - 1/4 cup
elachi, lavanga - 4 each

spices:
red chilli powder - 1 tsp
coriander powder - 1tsp
cumin powder - 3/4 tsp
turmeric - 1/2 tsp
meat masala / garam masala - 1 tsp

cumin seeds - 1 tsp


Method :

1. heat oil in cooker , add elachi and lavanga , jeera, onion green chili and fry till onion becomes brown.
2. now add muton and fry it all water is dried up.
3. now add g.g paste n mix well n cook 3 mins.
4. now add all spices. fry for 2mins
5. now add chopped tomato
6. now add 1 cup of water and salt
7. Give pressure according to your cooker mostly 3 whistles.

8 .Now open the cooker and add meat masala and mix well

9. Now give more 3 whistles
10. when done open the cooker n check the taste
9. cook in sim for 10 mins.

Sorakaya Sambar

Sorakaya Sambar

Toor Dal - Boiled
Red onions - 1 cut into cubes
tomato - 2 L chopped
green chillie - 3
curry leaves - few
corainder leaves - few
sorakaya - 1/2 chopped into cubes
tamaring water 1 cup

mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
salt - 1tsp
turmeric - 1/4 tsp
red chilli powder - 1/2 tsp
sambar powder - 1tsp

Method:

heal oil in a wide pan.
add mustard , cumin, urad dal, curry leaves, green chillies n fry for 2mins
add onion and sorakaya fry for 5 mins
add tomatoes n cook till till gets mashed well n oil separets from tomatoes.
add red chili powder, salt, turmeric n mix well
Add boiled dal n tamaring water n let it boil for few mins.
Add sambar powder n let it boil for again 10 mins.
garnish with ghee n coriander leaves,

Punugulu / Vada

Punugulu / Vada

Quick trick : I soaked urad dal one day and could not make it, so I drained water from urad dal n kept it in freezer in zip lock. When you want to make them again, just take out from freezer n soak for 5 mins n grind the dal.

Ingredients

         Whole urad dal  - 1 cup

         Onion - 1/4 cup ( finely chopped)

         Green chillies - 2 (finely chopped)

         Pepper - 1 tsp (crushed)

         Curry leaves - as per taste (optional)

         Salt to taste

         Oil - to deep fry 

Instructions

1.Soak urad dal for 2-3 hrs or overnight and make a fine batter. Add little water like1/4 glass.

2. Whisk batter nicely with fork for 10 mins

3.Now finely chop onion,green chillies,curry leaves,pepper and mix it well to the batter. Add little salt and keep mixing it well.

4.Now heat oil in kadai make punugulu or vada’s

4.Keep the stove flame to low while dropping the vada once they are all in you can increase the flame to medium high. Wait till they turn golden colour on both sides till then keep rolling them to the other side.

5.Serve vada or punugulu with coconut chutney, rasam & sambar.

Mutton Keema curry based on bajia

Keema curry based on bajia

Keema – 2 lbs

Onion – 1 big

Tomato – 2 medium

Ginger garlic paste (g.g) – 2 tsp

Red chili powder (rcp) -1 tsp

Coriander powder – 1 tsp

Turmeric – ½ tsp

Cumin seeds – 1 tsp

Salt – 1tsp

Garam masala – 1 tsp

Coriander leaves n green chilies for garnish

Method:

1. Heat oil in a cooker, add onion and fry till light brown
2. Now add keema n g.g paste n fry nicely.
3. Let all the water evaporate 
4. Now add rcp, coriander powder, turmeric, salt n mix well.
5. Add tomato and add ½ cup of water.
6. Close the pressure cooker n give 4 whistles
7. Open the cooker, mix well n let it cook for more 5 mins till oil separates.
8. Add garam masala n mix well.
9. Now garnish with coriander leaves n green chili n cook on slow flame for 10 mins

Aloo Dum

Aloo Dum (perfect)

650 gms small size potatoes (boiled and peeled) - almost 20 mins in MW..let it cool down before peeling the skin 
5 medium sized tomatoes
7 green chillies
1” ginger grated ( it should be like corse paste) 
A bunch of coriander leaves - 1/2 cup
Salt to Taste
A pinch of turmeric 
1.5tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
 4 tbsp oil
1/2 tsp cumin powder


METHOD

 1.Prick the boiled potatoes with the fork. Apply salt and leave it for half an hour in fridge.
2.Puree the tomatoes along with green chillies.
3.Heat 4 tbsp oil in a wok. Add grated ginger to it.
4.Now add immediately all the dry spices with half of the bunch of chopped coriander and roast the for a while (making sure it doesn’t burn) 
5.Now add pureed tomatoes with salt (as per tomatoes) and fry them till it leaves oil. you should see little gravy
6.Now add potatoes, cover and cook till the tomato gravy dries up a bit and coats the potatoes nicely.
7.Garnish with chopped coriander and serve with luchi.

Andhra chicken curry

Chicken – 500gms

Onion – 2 medium chopped

Green chili – 3

Coconut – 2tbsp

Ginger 1.5 inch

Garlic – 6

Pata, lavanga, elachi –2 inchs , 5 1

Poppy seeds – 2tbsp

Coriander seeds – 4 tbsp

Jeera – 1 tbsp

Chili powder- 2 tsp

Turmeric- 1tsp

Salt

Marinate chicken with 1 tsp rep, salt, turmeric and keep it ½ hr a side

Now roast coriander seeds, pata, lavanga, elachi, jeera and grind to a fine powder

Now roast poppy seeds and paste them with coconut.

Grind garlic, ginger, green chili and make a rough paste.

Heat oil in a pan add onion fry nicely.

Add little salt to onions, when they become translucent add turmeric, rcp, and mix well, now add chicken n mix well and keep the lid for 5 mins in medium

Mix once and

Add 2 cups of water and cover n cook for more 15 mins on medium

Now add g.g paste

Masala powder

Poppy seeds paste and mix well

Cook till oil separates and u r done

Egg burji

Heat oil, popu saman, add 2 chopped inions, 4 chopped green chillies, fry well till brown. 

Now add rcp, corriander powder, haldi, salt mix well, 

Now add 1/2chopped tomato

Wait till oil separates. 

Now add 6 eggs break them

Garnish with coriander leaves