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.