Potato-Soya Masala Curry

Ingredients
Potato: 3
Onions: 4
Water: 1 Glass
Green Peas: 1/2 Cup
Tomatoe: 1
Ginger-Garlic Paste: 1 Teaspoon
Curd: 2 Teaspoons
Soya Chunks: 1 Cup
Turmeric: 1 Teaspoon
Redchillie Powder: 2 Teaspoons
Coriander Leaves: 1 Bunch
Salt to taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

First boil the potato's,peel off the outer layer and keep aside.Also soak soya chunks in hot salt water for 10 minutes and squeeze out the water.Now put a pan on the stove and put some oil in it and add cuted onions and fry till they become golden brown.

Now add ginger-garlic paste to it and mix well.After 2 minutes add cuted tomato's and add 1 glass of water and close it with a lid.

Now when water starts boiling add turmeric,salt,redchillie powder,mix well and add boiled potato pieces,soaked soya chunks and green peas,mix well and add curd.

Cook till the gravy becomes thick and garnish with coriander leaves and serve hot with vegetable biryani.(http://tastebuds-tabu.blogspot.com/2009/11/vegetable-biryani.html).

Traditional Vegetable Biryani (Pulao)

Ingredients
Rice: 2 Cups
Water: 4 Cups
Potato: 3
Onions: 3
Greenpeas:1 Cup
Carrots: 1 Cup
Cauliflower: 1 Cup
Beans: 1 Cup
Greenchillies: 5 or 6
Cardamom: 1 Teaspoon
Cinnamon: 1 Teaspoon
Cloves: 1/2 Teaspoon
Caraway Seeds: 1 Teaspoon
Cashewnuts: 1 Teaspooon
Ginger-Garlic Paste: 2 Teaspoons
Ghee: 2 Teaspoons
Oil: 3 Teaspoons
Bay Leaves: 2
Mace: 1/2 Teaspoon
Mareti Bud: 1/2 Teaspoon
Nutmeg: 1/2 Teaspoon
Coriander Leaves: 1 Bunch
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)
Method
First put a pan on the stove and put some ghee and add cashewnuts,cardamom,cinnamon,cloves,caraway seeds,bay leaves,mace,mareti and nutmeg.

Now after they turn little brown add all the vegetables including greenpeas.After they turn golden brown,add ginger-garlic paste and add some oil and cook for 2 minutes.

Now add washed rice to the vegetables and fry for 2 to 3 minutes and add enough water to the rice and close it with a lid.

When the rice starts boiling and when the water bubbles are visible add salt and close it with a lid,wait till the rice becomes soft.You can also put the rice in a pressure cooker after adding salt.(2 Whistles)

Transfer it to a bowl and garnish with coriander leaves.

Serve hot with potato-soya masala curry.(http://tastebuds-tabu.blogspot.com/2009/11/potato-soya-masala-curry.html)

* You can also use electric rice cooker to cook the rice after adding salt.

Tindora/Gherkins Curry (Dondakaya Fry)

Ingredients

Tindora/Gherkins: 1/2kg(Serves 3)
Onions: 2
Turmeric: 1/2 Teaspoon
Redchillie Powder: 2 Teaspoons
Oil: 3 Teaspoons
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
First wash the tindora/gherkins and cut  into small round pieces,also cut the onions to medium size.

Now put a pan on the stove and put some oil and add these and fry till they become soft and golden brown.

Add turmeric,salt and redchillie powder to it and serve hot with rice/roti

Spinach and Potato Curry

Ingredients

Spinach: 3 Bunches

Potato's*: 3

Onion's:2

Green Chillie's: 3

Cumin Seeds: 1/2 Teaspoon

Ginger-Garlic Paste: 1 Teaspoon

Green Peas: 1 Cup

Water: 1/2 Glass

Cashewnut: 1 Teaspoon

Curd: 1/2 Teaspoon

Redchillie Powder: 1 Teaspoon

Turmeric: 1/2 Teaspoon

Oil: 2 Teaspoons

Coriander Leaves: 1 Stem of Leaves

Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

    First clean the spinach and wash thoroughly,now cut it into pieces and put in a bowl and add greenchillies.

    Now place that in a pressure cooker and wait for 3 whistles and swith off the stove.

    Put a pan on the stove and put some oil and add cumin seeds,cashewnuts,cuted onions and fry till they turn golden brown.Now add ginger-garlic paste to it.

  

    Now take out the boiled spinach(drain if any water is there) and grind it to a very fine paste in a mixie.

    Add the paste to the onions and cook for 2 minutes and add little water,after 3 minutes add salt and redchillie powder to the gravy and add boiled potato pieces,boiled green peas and little curd and mix well.

    Garnish with coriander leaves and serve hot with roti/chapathi/naan/rice.

* You can also use paneer instead of potato.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

Apple Shake

Ingredients
Apples: 3
Milk: 2 Glass
Sugar:4 Teaspoons
Cashew nuts: 3 Teaspoons

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
   Cut the apple into pieces(remove the seeds)and put them in a mixer jar and add milk,sugar and beat well.

    Now transfer it into a glass and garnish with small pieces of cashew nuts.

Beetroot Curry

Ingredients
Beetroot: 2
Onions 1
Redchillies: 2
Split Black Gram: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Curry Leaves: 1 Stem of Leaves
Turmeric: 1/2 Teaspoon
Oil: 3 Teaspoons
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method      
        First peel off the layer on the beetroot and cut it into small pieces,also cut the onion to same size of beetroot.

        Now put a pan on the stove and put some oil and add mustard seeds,blackgram and redchillies.

       After they stop sputtering add beetroot and onions to it and cook till beetroot becomes soft.

       Add little turmeric,and salt.Serve hot with rice.

Note: You can also add grated coconut after adding salt,also you can add medium boiled split red gram to the beetroot before adding salt.

Semolina and Saffron Sweet (Ravva Kesari)

Ingredients
Semolina: 1/2 Glass
Water: 1 1/2 Glass
Sugar*: 1 1/2 Glass
Ghee*: 4 or 5 Teaspoons
Saffron*: 1 Teaspoon
Cashewnuts: 1 Teaspoon
Raisins: 1/2 Teaspoon

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
   Put  pan on the stove and put little ghee and add semolina and fry for 2 minutes.

   Now add sugar to it and again fry for 2 to 3 minutes.Now add water and remaining ghee to it.

   Let it boil till semolina becomes soft,meanwhile in another pan put some little ghee and add cashewnuts and raisins and fry till golden brown.

   After semolina becomes soft garnish woth fried cashew,raisins and saffron.

* You can decrease/increase the quantity of sugar and ghee.
   Saffron is optional it is just for garnishing.

Onion Rice (Ullipaya Annam)

Ingredients
Rice*: 1 Cup
Water: 2 Cups
Onions: 2
Potato's*: 2
Carrot's*: 2
Beans*: 5 or 6 Cutes Pieces
Green Peas*: 1/4 Cup
Tomato*: 1
Split Bengal Gram: 1 Teaspoon
Split Black Gram: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Redchillies: 2
Turmeric: 1 Teaspoon
Redchillie Powder: 2 Teaspoons
Oil: 3 Teaspoons
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
   First wash the rice and add water,cuted potato's,carrot's,beans.Now place this in a pressure cooker and wait for 3 or 4 whistles and switch off the stove.

   Now put a pan on the stove and put some oil and add mustard seeds,bengal gram,black gram,redchillies.

   After they stop sputtering add onions,after they turn golden brown add tomato's to it and cook for 3 minutes.

   Now add the boiled rice and vegetables to the onions and add turmeric,salt,redchillie powder and litle oil.

   Serve hot with curd.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

* All the vegetables except onions are optional without these also tastes good.
*No need to cook rice again if  already you have cooked rice which remained extra in the lunch or dinner.
*  You can also add soya chunks.
* You can also use electric rice cooker to cook the rice.

Onion Stew (Theepi Pulusu / Ullipaya Pulusu)

Ingredients
Water: 1 Glass
Tamarind Juice: 1/2 Glass
Onions: 2
Redchillies: 2
Mustard Seeds: 1/2 Teaspoon
Fenugreek Seeds: 1/4 Teaspoon
Corinader Leaves: 1/2 Bunch
Turmeric: 1/4 Teaspoon
Jaggery*: 1 (Medium)
Oil: 1/2 Teaspoon
Rice Flour*: 3 Teaspoons
Salt to taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
      Cut the onions to medium sized pieces,now put a vessel/pan on the stove and put some oil and add mustard seeds,fenugreek seeds,redchillies.

     After they stop sputtering add the onions and fry till they turn little golden colour,now add thick tamarind juice,jaggery,salt,turmeric,water.

    Mix the rice flour in water and add to the boiling onion stew and garnish with coriander leaves.

    Serve hot with rice and bengal-coconut curry.(http://tastebuds-tabu.blogspot.com/2009/11/split-bengal-gram-and-coconut-curry.html)

* If you dont have jaggery,you can use sugar.
   If you dont have rice flour use wheat flour.

Split Bengal Gram and Coconut Curry( Senagapappu Kobbari Koora)

Ingredeints
Split Bengal Gram: 1/2 Glass
Water: 1 Glass
Grated Coconut: 1/2 Cup
Oil: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon.
Split Black Gram: 1/2 Teaspoon
Redchillis: 2
Curry Leaves: 1 Stem of Leaves
Turmeric: 1/2 Teaspoon
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
   Wash the bengal gram and add water,now close with a lid and place it in a pressure cooker.

    Put the whistle and wait for 3 whistles,put a pan on the stove and put some oil and add mustard seeds,redchillies and black gram.

    After they stop sputtering add the boiled bengal gram,turmeric, salt, grated coconut and curry leaves.
  
    Serve hot with rice and Onion Stew.(http://tastebuds-tabu.blogspot.com/2009/11/onion-stew.html)

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

Beans Fry (Chikkudikaya Fry)

Ingredients
Beans: 1/2kg(Serves 3)
Turmeric: 1/2 Teaspoon
Redchilli Powder: 1 or 2 Teaspoons
Oil: 2 Teaspoons
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Cut the beans into small pieces,now put a pan on the stove and put some oil.

Now add the cuted beans to the oil and fry till they become soft,now add turmeric,salt and redchilli powder.

Serve hot with rice or roti.

Cabbage Mixed Veg

Ingredients
Cabbage: 1/4kg
Tomatoe: 2
Potato(Optional): 1
Onion: 1
Beans: 1/4kg
Green Peas: 1/2 Cup
Soya Chunks(Optional): 1 Cup
Split Black Gram : 1 Teaspoon
Split Bengal Gram: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Turmeric: 1 Teaspoon
Redchillies: 2
Oil: 2 Teaspoons
Sugar: 1/2 Teaspoon
Redchillie Powder: 2 Teaspoons
Water: 1 Glass
Curry Leaves: 1 Stem of Leaves
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

  First Cut all the vegetables(cabbage,tomatoe,potato,beans,onion) and alos soak soya chunks in hot water(add little salt and turmeric in the water) for 5 minutes and later squeeze out  the water from them and keep aside.

 Now place a pan on the stove and put some oil and add black gram,bengal gram,mustard seeds,redchillies.

After they stop sputtering,add the cuted vegetables,mutter and soya chunks and fry for 3 minutes.

Now add turmeric,salt,redchillie powder,sugar and curry leaves to it and mix well,now add water and let it boil  till the vegetables become soft.

Serve hot with rice or roti.

Spinach Dal(Palakoora Pappu) (Palakoora Pappu)

Ingredients
Spinach: 2 Bunches
Split Red Gram: 1 Cup
Water: 2 Cups
GreenChillies: 2 or 3
Oil: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Fenugreek Seeds: 1/4 Teaspoon
RedChillies: 2
Turmeric: 1/2 Teaspoon
Redchillie Powder: 1/2 Teaspoon
Curry Leaves: 1 Stem of Leaves
Hing: 1/4 Teaspoon
Lemon juice / Tamarind Juice: 3-4 spoons
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
Wash the spinach thoroughly,now take a vessel and put dal and add water to it and also add the cut spinach to the dal and place in a pressure cooker.*

Put the whistle and wait for 4 to 5 whistles and swith it off,let it cool and remove the whistle.

Now put a pan and add some oil and put mustard seeds,fenugreek seeds,redchillies,hing and when they stop sputtering add the dal to it and add turmeric,salt and redchillie powder.

* If you dont have pressure cooker you can cook directly on stove.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

Masala Brinjal Curry (Vankaya Karampetti koora)

Ingredients
Small Brinjals: 1/4 kg*
Tamarind: 1 Big Amla Size
Turmeric: 1/2 Teaspoon
Split Black Gram: 2 Teaspoons
Split Bengal Gram: 2 Teaspoons
Mustard Seeds: 1 Teaspoon
Coconut: 4-5 cut pieces
Corriander Seeds: 2 Teaspoons
Fenugreek Seeds: 1 Teaspoon
Redchillies: 5-6*
Oil:3-4 Teaspoons
Sugar:1/2 Teaspoon
Water: 1/2 Glass
Cashew Nuts:5-6
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
First soak the tamarind in water and keep it aside,now cut the brinjals to pieces.

Put a pan on the stove and add black gram,bengal gram, fenugreekseeds,coconut,mustard seeds,red chillies,coriander seeds and roast them till golden brown.

Now grind these to fine powder, in a pan and put some oil and add brinjal pieces .Let them fry till they become soft.

Add the powder,turmeric,salt,sugar,thick tamarind juice and little water.Let it boil for 2-3 minutes and transfer it to a bowl and garnish with fried cashewnuts and serve hot.

* 1/4kg brinjals serves 2 -3 people.
* 5-6 Redchillies is not compulsory,it depends on your spiciness.
* Also you can use Tindora/Gherkins or Ridge Gourd or Bitter Gourd  instead of brinjal.

Boiled Potato Fry (Udakapettina Bangaladumpa Vepudu)

Ingredients
Potatoes : 4
Water : 1 Glass
Turmeric: 1/2 Teaspoon
RedChillie Powder: 1 or 2 Teaspoons
Oil : 1 or 2 Teaspoons
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange color.)

Method
First make the potato's into half and put them in a pressure cooker containing some water.

Now, put the whistle and wait for 4 whistles,let it cool and take out the potato's from it.

Put a pan on the stove and now add some oil to it,cut the potato's into medium size and fry till they become little golden brown.

Now add turmeric,salt and redchillie powder,if u feel its little spicy add 1/2 spoon oil and serve hot with rice or roti.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

Kandha Bachali Curry(Yam and Chineese Spinach Curry)

This is a traditional curry .We prepare mostly in Kartika Maasam(Starts in October,this year started on 18th of october),that to especially on Mondays.Kartika maasam is special for Lord Shiva.In that month we do fasting on Mondays.We prepare this curry along with some Plain Dal,Rasam and some sweet in the dinner.

Ingredients
Kandha: 1/4kg
Bachali: 2 bunches
Water: 1 Glass
Turmeric: 1/2 Teaspoon
Tamarind: 1 Lemon size
Mustard Seeds: 3 or 4 Teaspoons
Ginger: Small Piece
Green Chillies: 3 or 4
Redchillies: 2
Split Black Gram: 2 Teaspoons
Split Bengal Gram: 2 Teaspoons
Cumin Seeds: 1 Teaspoon
Sugar: 1/2 Teaspoon
Curry Leaves:1 Stem
Oil: 2 or 3 Teaspoons
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)


Method
Cut the Kandha and Bachali  to pieces(Medium).

Now add water to the yam and place it in a pressure cooker also place bachali on top of that and add turmeric.Put the whistle and wait for 3 or 4 whistles and off the stove.

Grind the Mustard seeds to a fine paste in a mixie.

Now put a pan on the stove and add some oil and put black gram,bengal gram,cumin seeds,small pieces of ginger,greenchilies,redchillies and curry leaves.

Now add the boiled yam and Spinach to them and also add salt,thick tamarind juice,sugar and mustard seeds paste.

Serve hot with rice.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.