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.