ANGULAR GUARD CURRY-1
1 kg angular g ourd
½ cup fresh
salt to taste
1 twig fresh
Ø 1tsp- mustard seeds
Ø 1tsp- blackgram(white
dry red chillies(broken)
Ø ½ tsp-cumminseeds
to medium size pieces.
the oil,tempering with given ing re dients.
Add chopped green chillies,curryleaves,fry
for a second.
Add angularguard bits,stir well.cook for 2min
Now add milk & mix well,keep the lid&
Stir oc After
3 minutes, remove the lid.
When the bits become soft, now add salt & grated coconut.
Allow to cook for sometime, without lid
Till the water is evapourated.
After 2 minutes with plain remove from the heat& serve hot rice.
5 in no. ( greenchillies finely
½ cup fresh coconut(grated-only white part)
½cup fresh coriander leaves
Salt to taste
1tsp mustard seeds
1tsp bengal gram
Wash & peel angular guards.
§ Chop them to medium sized bits.
§ Chop green chillies
, grated ginger,coconut.
oil in a skillet, add mustard seeds, fry for
along with moong A
second. After splutter, add other ingredients
§ Dal,fry for a
they get golden brown in colour,
§ Add greenchillie
bits,angular grated coconut guard bits and
§ minutes. Grated ginger.Cover
with a lid. Cook for 2
§ , When the bits
get softer and salt. add coriander leaves
the lid. fr evapourates. y
for some more time till the water
§ Remove from the heat and serve hot with plain rice.
1kg Angularguard (fresh)
in no.s Greenchillies
big cup Fresh coconut(grated)
1cup Fresh coriander
tsp grated ginger
tsp chickpeas powder(putana)
Angular gourd should be in similar sized.
( Atleast the size should
be 10cm or ) If they are big in size,cut exact ½bits
stuffing with chillies,ginger & chopped coriader and coconut,salt
Add chickpeas powder and salt.
Mix to a fine dough.
Slit all angular
guards without making apart(pieces)
Stuff above mixture inside of the slit nicely.
Do the same
process to the all angulargourd(pieces)
Now heat oil in a pressure cooker, add one
to the oil
Simmer. Keep the lid (no whistle) and
allow them t o cook till they become
After done remove them from the heat and serve hot.
southindian know about jackfruit(raw).
& west godavari districts there is no marraige without this curry,they are specialists in preparing this curry.
markets they sell (already) chopped bits.
it is a lot of work to chop them like flakes.
and in some areas it should be prepared for marriages and special functions.
4 slices of
raw jack fruit
1/4 cup tamarind pulp
2 tsp chilli powder
3 tbsp cooking
oil (add if need more)
Salt to taste
1 tsp mustard
½tsp fenugreek seed
1 tsp black gram(urad dal slit)
dry red chiliies(broken)
1 pinch asafoetida (hing)
If the jackfruit(raw) is already in big slices.. Apply some cooking oil to your both hands,
Remove the peel
and chop in to very tiny bits like flakes.
Boil more water with
adding little salt& turmeric, then add these flakes to it.
until they become soft,drain
an d cool,squeeze
without any water,keep a side.
and curry leaves. Heat 3 tbsp of oil and prepare tempering with given ingredients,add green
Turn to low heat.
Fry for a minute,then
add jackfruit(raw) flakes.
tamarind pulp and chillie powder ,fry constantly .
Add sesame 2tsp powder
and stir continuously till
it gives fine flavour
After done remove
from the heat and serve with plain rice.
Use some more oil and tempering finely. If you like little spicy&pungent smell,add 1½ tsp of mustard seeds
with 2 tsp of water grind to paste and
then add it to the curry when it is in frying stage.
BITTER GUARD FRY OR STUFFED KARE LAS
10 karelas:½cup ground nut (peeled&crushed);
red chillies;salt to taste&for boiling;
coconut; 2 onions;2½cups sour curds
3tsp lemon juice;
2tsp cummin seeds;
3 to 4 tbsp oil to
them both sides
Boil them 1½tbwith
adding with ½ sp salt,lemon juice&turmeric for 5 minutes. .´
Allow to cool,strain
water & ,keep aside. .
Grind onion.redchillies,ground nuts,salt.coconut powder ,garlic coarsely.
Fry it in oil till it gets fine aromatic flavour
Remove from the oil and squeeze karelas &remove extra water.
stuff the masala in each karela evenly
Place all stuffed karelas in the same oil and fry them on low heat to golden crispy brown.
Turn karelas gently without splitting
masala Garnish with coriander
leaves and serve hot with plain
· spinach - 4 small bunches
· greenchillies - 4(slit)top to bottom
· garlic - 6cloves(peeled,chopped)
· onion(red will be good) - 2 small size(chopped)
· tamarind pulp - 1tbsp
· sugar or gur(jaggery) - little
· botle gurd(kaddu) - 1/4bit to long bits
· for seasoning: - mustards
· basan(2tsp() - red chilli(broken)-3
· red chilli powder - 1tsp
Wash&chopp spinach&chillies,onion. seasoning with all seasong ingredients,add kaddu bits,onion,greenchilli,garlic
fry for ½min.
After done,add spinach&tamarind pulp salt,red chilli powder and jaggery. ¨
Let it cook for 3 to 4 minutes until it gets nice flavour on low flame.
add the mixture of basan&2tsp of water to spinach pulusu.
well&let it cook for some more time until basan will be cooked along with pulusu. Remove&serve with rice&papad.
MMasala lLeaf 3
FFor masala paste:
BOil potatoes and peas,drain them.
RRemove the peel and chop the potatoes.
CChop tomatoes.chop chillies(slit).
GGrind the poppyseeds(1tsp),fresh coconut,cinnamon,cardamoms,garlic
T to a fine paste.
HHeat oil/ghee fry poppyseeds to splutter.Add
chillies and curryleaves for 1 second.
AAdd tomatoes and fry until they become mushy.
C Cashewnuts 10
S salt to taste
Cummin powder 1tsp
Boil and chop potato.
Chop coriander leaves.
Beat well curd.
Heat oil/ghee and add chillies,tomato
bits and onion bits,fry till they get n
Add curd and stir.
Add ground paste fry until
the oil leaves the edges.
Add potato and
turn the low flame.Add 1cup water and boil till the mixture
Cook until it gives fine flavour.garnish with coriander
Serve hot with chapathi.
MIRCH KA SAALAN-!
Big&large size chilli
Salt to taste
Deseed chillies and deep fry them,keep aside.
Roast the onion,groundnuts,cashewnuts.
roasted onion to a fine paste.
Use the same oil (fried chillies) to fry the masala paste in a nonstick pan for 18 minutes.
Keep stirring constantly.
Pour 1 cup of water at regular intervals,add yoghurt and salt,stir for 3-4 minutes.
Squeeze the tamarind pulp and add to the mixture along with 1tbsp water.
Allow to boil till it gets sauce consistancy.
Now add fried chillies to that gravy
and let it come to boil along with chillies for further
3-4 minutes,serve with garnishing
fresh chopped coriander leaves,cashewnuts..
MIRCH KA SAALAN-3
Salt to taste
1 big lemon size
For masala powder:-
Roast them and grind to a fine powder.
For masala paste:-
1 grated tsp
1 grated tsp
chillies and remove the stalks.
Take plenty of water and add little
salt,place the chillies.
Boil them till whitish in colour.
Drain them completely, chop into sections
OR keep hole.
Heat oil in a large frying pan (nonstick!!)
Add chillies and fry for 1 minute,remove
and drain on a kitchen paper.
Add the cummin seeds to the same oil
after removing the chillies,allow to splutter.
Add curry leaves,asafoetida,ground
Stir and cook for 4 minutes,add ground powder,simmer till oil separates at sides.
Add chillies and boil till gravy is
thickend and oil floats on the top.
Serve hot with chapathi,paratha or puri.
STUFFED VEG CURRIES**
Select all the time the vegetables you want to fill with masalas,tenser,uniform &fresh ones.
Otherwise you do not get the taste.Specially brinjals need fresh ones.
SPICY BRINJALS(MASALA VANKAYA)-1
Tender brinjals 8 curd
1cup chopped onions 3 chopped
tomatoes 2 chilli powder
2tsp Ginger-garlic paste 2tsp coriander powder
1tsp Garam masala powder 1 tsp coriander powder
2tsp cumin powder small tsp Salt, pinch turmeric
For the garnish:sliced onion cashew nuts
1 tbsp. Raisins
Cut brinjals into thick slices. Smear with salt and keep aside for some time. Wash and squeeze dry.
Heat ghee, fry cashew nuts, raisins and sliced onion till golden brown. Remove
from ghee and keep aside. Fry the brinjals in the same ghee till tender. Remove. In the remaining ghee fry the chopped
onions till golden brown. Add all the dry spices, ginger-garlic paste and chopped tomatoes
and saute’ till the ghee floats on top. Add curd, coriander leaves and salt. Stir well.
Cook till the gravy thickens. Add fried brinjals to the gravy and simmer for two minutes. Sprinkle the garnish
on top. Serve with Pulav,plain rice or parathas..etc.
STUFFED BRINJAL CURRY
¼ kg(same size)
Salt to taste
Fresh coconut grated
Red dry chillies
Oil for deep frying appox. 1 cup
Sesame seeds 1tbsp
Fresh coriander leaves for garnishing
Wash and slit the brinjals in the
center, and drop them in a big skillet
with cold water.
Do not remove the stalks.
Add a little salt and 1 tbsp curd
and dry chillies coarsely.
Drain the brinjals till the water
is completely drained.
Add 1 tsp of oil to the masala
mixture,stuff into the brinjals carefully.
Be assure that the brinjals should
Heat oil and drop them one by one
into the oil and fry them on moderate heat
Cover with a lid, and let it cook
for 5-6 minutes,without disturbing.
Remove the lid and turn turn gently allow them to fry for 3 more minutes,
Remove the extra oil from the fried
brinjals and garnish with finely chopped
Fresh coriander leaves and serve
hot with plain rice or pulav.
Fresh baby brinjals 1/4kg
Salt to taste
to a fine paste.
Mix in chillipowder,coriander leaves,garammasala
and cloves and make fine
(Add butter to get fine mass)
Slit those equql sized brinjals
in the middle(without separate).(with stalks)
Stuff the masala mixture gently in the brinjals.
Heat the oil and drop them in the
oil one by one,simmer.
Cover with the lid,and allow to
cook for 5-6 minutes.
Do not use any ladle to stir them.
Shake the deep sauce pan with its
handles(otherwise the brinjals wilbe split) occasionally.
Squeeze the lemon and serve hot
ST UFFED BRINJALS-3
Baby brnjals(uniform) ¼ kg
Fresh coriander leaves ½ cup
Powder the cummin seeds,chick peas, red chilli powder, salt and dry coconut coarsely.
Add garlic pods(peel them)and grind
coriander leaves and make a fine mixture.
Slit in the middle of the brinjals,clean them and stuff the above masala mixture carefully.
Heat oil in a deep frying pan.
Keep the lid and fry them in medium
Shake the pan occasionally without
After 3-5 minutes remove the lid
and check all brinjals are properly.
Remove from the fire and garnish
with fresh chopped coriander leaves and serve with plain rice.
Bengal gram/chenna dal 1tbsp
½ lemon size(according to taste optional)
Black gram/urad dal ½
Roast, coriander seeds,fenugreek seeds,mustards sesame,coconut,red chillies,
bengal gram,black gram to golden
colour(tills it give aroma flavour).
Cool them and grind them coarsely,add
coconut powder and salt mix well.
Add the grated jaggery if you use.
Slit the brinjal in the centre
and wash and drain them.
Heat oil and fry them on medium
flame.When they are partly cooked add the
Ground mixture over and simmer.(do
not mix OR stir it),spread curry leaves.
Cover with a tight lid,let it cook
for 2 minutes.
Uncover and stir carefully without
Remove and garnish with coriander and serve with plain rice.
¼ similar sized (medium)
Fresh coriander leaves 3 cups
Grated 3 cups
Slit the brinjals length wise in
the middle,let the stalks remain.
Grate the fresh coconut without
the black part.
Crush green chillies,and add the grated coconut and chopped coriander leaves.
Add salt and cummin seeds,tamarind.Mix
Stuff the mixture in the brinjals and keep aside.
Heat the oil and drop the brinjals
(Each batch) Drop 4-5 brinjals and fry them in medium temparature.
Sprinkle litte water over the lid.
Tilt the pan meanwhile, remove
the lid and allow to fry for some more time
Until the water is absorbed.
Garnish with cashewnuts over and serve hot with
BAGARA BAINGAN (BRINJAL IN GRAVY)-5
For this we can have small,tender and very fresh
brinjals,otherwise the curry is not tasty.
Fresh coriander leaves
Roast the ground nuts and peel
and turmeric to a fine paste.
Pour 1 cup water in the grinder
jug and remove the remaining masala from the
Wash and slit brinjals length wise
(without making two parts) and stuff the
mixture into them.
Use whole masala mixture in the
Heat oil in a big skillet and drop
them very care fully in the oil, simmer
And cover with a tight lid.Pour
a ½ cup of water on the plate.
Allow to cook slowly for 2 minutes.
Remove the lid and add the tamarind
water and masala water.
Keep the lid again,cook until it
gives fine flavour.
Be careful when you are stirring
Check them after 3 minutes without
lid and remove from the heat.
Spread some cashewnuts over.
Garnish with fresh chopped coriander
leaves and serve with pulav,plain rice
Variation:-Use instead of grinding
Use instead of groundnutscashewnuts or almonds(peeled)
SPICY BRINJAL PAKORAS CURRY
Baby brinjals(same sized)
Fresh chopped coriander
Make a fine paste with green chillies
and garlic, ginger.
Mix allpurpose flour with sufficient
water and ground masala
to a smooth pliable dough/batter.
Slit the brinjals in the center
and wash in cold(tap) water.
Drain them till water is completely
Heat oil, and add 1 tsp cummin seeds and saute`for 1 minute.
Add chopped onion bits and fry
till they get pinkish brown.
Add brinjals and allow them to
fry/cook on slow temperature.
Meanwhile heat oil in adeep sauce pan and make small pakoras with
Deep fry them to crispy brown and keep aside,remove the oil pan.
Now remove the lid from
the curry skillet and fry them on medium heat.
Fry until the brinjals get crispy, cut the pakoras into two bits
and add to the
Curry, fry further 2 more minutes.
Keep on stirring till it gives fine flavour,remove and serve with
BITTER MELON FRY
Can be mde with small bitter melon(Aagakara kaya),they are round,small in size with big seeds,green coloured,but
not so bitter like "noramal bittergourd".
Select elder ones,so they have good seeds,when we fry them they get crispy.
I do not know what they called in english/Hindi,mostly we can buy in andhra areas.
Small bitter-melon 1/4kg
Cut rounds small bittermelon,remove the heads.
Blend smooth paste with ginger,garlic,poppyseeds,coriander seeds,cumin seeds.Keep aside.
heat oil and add chopped slices,fry until done on medium flame.
Takeout from oil and keep aside,
Pour some more oil to fry the masala.
Fry it till it turns little brown,
Add fried karela bits,chillipowder and salt.
Stir fry until the masala coated finely,the fine aromatic flavour comes out from the curry,it takes app. 4-6 minutes.
Remove and garnish with chopped fresh coriander.
Serve hot with plain rice.
If you use normal karelas,the process is the same,and select with good seeds.
BITTERMELON(TINY) CURRY WITH JAGGERY-2
Mustards,cumin seeds,Broken red chillies,asafoetida, Oil-11/2tbsp .
Heat oil and make tempering,add curry leaves,tamarind pulp,salt chillipowder.
Stir it well,add the sliced bits.
Cook under the lid till they become tender.
Remove the lid after 2-3 minutes an d stir fry till water disappears(moisture)
Serve hot with plain rice /roti.
ANOTHER VARIETY WITH TINY BITTER MELON-3
Tiny bitter melon 150gms
For masala ground powder:-
sesame seeds 1/2tsp
sugar powder 1/2tsp
Takeout the heads, and
cut into 4 pieces.
Heat tsp oil, and add one by one masala ingredients,roast to brown.Cool
Blend along with coconut
and salt coarsely.
Heat oil and add cut pieces, turmeric,
cook till they become tender,remove lid and
stir fry now,till the bits get crispy.
Now sprinkle the ground masala and simmer,
Fry until the masal coated finely,add curry leaves and putoff the heat.
Serve with plain rice / roti/chapathi..etc
SPICY BITTERGUARD (MASALA KARELA)-1
It needs small & equal sized(baby) bitter gurd.
Bengal gram flour/chickpeas flour 1 tbsp
Slit all bitter gourds in the middle and place them in the tamarind pulp.
Add 2-3 tsp of salt to it.
Allow to stay for ½ hour to avoid
the heavy bitterness.
Meanwhile prepare the masala ,grind
chilli powder,and bengal gram/chick
peas and grind them together to a fine mass.
Squeeze the bitterguards finely
and remove the pulp.
Heat oil and fry them,when they
are ½ly cooked/fried add the masala
Cover for 1-2 minutes,remove the
lid and fry till the water is
Garnish with coriander leaves.and
STUFFED BITTERGUARD(STUFFED KARELA)-2
(Medium sized) bitterguard
Soak bengal gram in water for ½ hour.Drain them and grind to a fine paste.
and turmeric to smooth paste.
Remove the bitterguards peel and
soak in the yoghurt (which is mixed with salt
And turmeric) for 40 minutes.
Squeeze them and stuff
the ground bengalgram and masala
in the bitter guards
Heat oil and place
them one by one to golden brown over low flame.
Fry them slowly till until they become crispy brown.
Serve hot with plain rice.
BAGARA BITTERGUARD -3
Small sized bitterguard
Wash the bitter gaurds and slit
lengthwise in the center.
Rub the salt and lemon juice and
Fry bitter gaurds to golden crispy
Heat oil(2½ tsp) and add the onion
bits and crushed garlic,chillipowder
Add fried bitter gaurds and sugar.stir
for a minute,add curry leaves.
Suggestion:-It can be stored for
10 days (after getting cold.)
Red dry chillies
Dry coconut powder 2
Salt to taste
bitter guards length wise in the center.
Place them in the yoghurt (add 2 tsp salt &
turmeric) for 1 hour.
Soak the rice
in the water for § hour.
Drain and grind along with dry chillies,salt,coconut
To a fine paste.
bitter guards from the yoghurt
and squeeze them.
Stuff the ground masala in them.
Heat oil and fry them slowly till they get crispy
Serve hot with plain rice.
FED TINDOORA(KUNDRU) STU F
It needs equal sized baby/small
Coriander seeds powder
Fresh coriander leaves
Dry mango powder/lemon
Boil potatoes (partly boiled) with
Remove the peel and make a small
hole in the top.
Grop the inside potato stuff(like
a bowl),.keep a side(do with all potatoes without split)
Use a small spoon or we can buy
the special spoons in the supermarkets.
Mix the potato(removed) to the above powder mixture(mix all of them together with lemon).
Without coriander leaves.
Stuff the mixture in the potatoes
Heat oil in a big sauce pan and
drop them one by one carefully. and simmer.
Fry them over low flame.Remove
the cover.Turn the other side gently.
Allow them to stay for some more
time till it gives fine flavour.
Remove from the flame and garnish
with chopped coriander and serve hot!
½ tsp for brushing(grease)
Clean flaked rice& semolina
twice and soak it.
Soak white blackgram also.
Grind separately both (soaked) to make a fine batter.
Mix them together
and add the salt
Allow to stay for 10 hours(fermenting).
Grease the moulds and fill the
batter in them.
Make them as idlis in idli moulds.(steam
them up to 8-10 minutes).
Serve hot with fresh
coconut chutney or ginger chutney
Ginger&garlic paste 21/2tsp
Fresh paneer 150gms
Method:-Wash the leaves.
Chop onion & tomato.
Cut paneer into cubes,fry in 1tsp oil to golden.
Boil spinach till they become tender,grind coarsely.
Heat oil and add onion bits,fry until they transulant.
Add tomato bits,cook until they totally cooked.
Add garlic paste,salt and cook further 2 more minutes.
Add the spinach leaves paste and cook some time.
Note-some people add the spinach leaves to the above onion mixture and then they blend to paste.
It is also tasty.
In a pan place this and add the paneer(fried already)
cubes and cook a minute.
Serve hot. Goes well with biryani,chapathi,roti etc..
VARIETIES OF PATHOLIS
Patholi is a variety curry adding with onions,greenchillies,garlic(optional),gram
It is nice to serve even with "vadi"(made with blackgram) also.
We can make different types like..
1) Bottle gourd patholi
2) Spinach patholi
3) Bachali Patholi(this can we get in Andhrapradesh only)
4) Drumsticks patholi
b) Lentils Patholi
6) Beans Patholi
7) Tomato patholi
8) White pumpkin patholi
1) BOTTLEgOURD pATHOLI
length Fresh one
Fresh curry leaves
Broken red chillies 3
Black gram 1/4tsp
Wash & peel the bottlegourd.
Chop into small bits.
Cut the onions legnthwise.
Chop the green chillies,crush the garlic.
Wash the curry leaves.
In a nonstick skillet,heat oil and add one by one tempering ingredients,add
finally curry leaves.
After done, add chopped onions,chillies and fry until onion turn into
Simmer.Add chopped vegetable and cover.
Cook for 2-3 minutes,remove the cover.
Water oozes from the bottlegourd.
Add salt,and fry(no lid)for 2 more minutes.The water will be evapourated.
Now sprinkle bengalgram flour over the curry and red chillipowder cover
Allow to cook for 1 more minute under the cover,do not stir.
The flour cooks under the lid,then stir it,remove the lid.
Cook until flour mixes with the bits,and
gives a fine aromatic smell.
Remove from the heat and serve hot with plain rice.
2 )SPINACH PATHOLI
Spinach should be fresh if you want to get perfect taste.For all
patholis need Onion,garlic(can be done without),greenchillies,gramflour,oil,tempering,
curryleaves,salt,little redchillipowder.Some people like to prepare with soaked&ground
lentils,like as greengram (mung), smell.
Takeout the lid and stbengalgram(chenna)instead of using gram flour.
Both tastes are good.
For leafy patholis we need less greenchillies,little chillipowder than the
normal vegetables.Otherwise the procedure is the same.
salt to taste
Fresh curry leaves
red brokenchilli 3
Black split gram
Heat oil in a wide skillet,add mustards
as soon as they splutter,add the other and fry,till done.
Add the slit chilli,onion,curryleaves and garlic.
Fry for 2 minutes over low heat.
Add spinach chopping and sprinkle chilliepowder,salt and gramflour,do
not mix.Just cover with tight lid and simmer.
Let the flour cook along with chillipower.
After 1-2 minutes it leaves fine aromatic flavour.
Check the flour is cooked,allow to fry until the extra water is gone.
remove and serve with plain rice.
3) BATCHALI LEAF PATHOLI
Same as spinach patholi procedure!
4) DRUMSTICKS PATHOLI
This is an excellent curry for serving in functions and parties.
Can be prepared with gram flour and soaked lentils.
I prefer normally with fesh lentils and fresh grated coconut.
3(can be done without)
Red dry chillies
Greenchilli chopped 1/2tbsp
Fres grated coconut
Cut the top&toe of all drumsticks.
Cut them 4-5 cm long bits,boil them in salt water until tender.Drain and save
Soak lentils a for 3 hours and grind the with little water along with coconut,red
Cook the ground paste in pressure cooker,remove.
In a non stick skillet,heat oil and amke tempering.
Add curryleaves,onions(if used),greenchilli bits,fry for a second.
Add cooked paste and fry on low heat.
When it is done add drained drumstick bits,stir gently for 2-3 minutes
until they coated with paste well.
Sprinkle with fresh chopped coriander leaves and serve with plain rice!!
GRAVY(GRAVY WITH INDIAN CHEESE)
Home made cheese(paneer)
Cut the paneer bits and fry in tsp oil for
2 min,keep aside.
Heat oil and add the cumin, onion, tomato bits.
Fry to 10 min.
Add all powders,cook.
Add curd and cook until it turns to fine gravy.
Add apneer bits and cook until it thickens..
Garnish coriander and serve hot with pilaf,roti
small fresh brinjals
Grated coconut 4
1½ tbsp sesame seeds
Walnut sized tamarind
salt to taste.
Heat a little oil and fry the red chillies,
cashewnuts, onions, grated coconut, sesame and coriander seeds separately and cool.them.
Grind to a fine paste along with ginger-garlic
Wash and slit the brinjals, keeping the stem intact.
Add salt to the ground paste.
Fill the brinjals with this mixture.
Heat the remaining oil and season it with bay leaf.
Add slowly the stuffed brinjals and fry lightly
for five minutes. Add the remaining masala paste and a little water.
Cover and cook until done.
Extract tamarind pulp and add to the brinjals.
Simmer till the gravy is thick.Garnish
with fresh chopped coriander leaves and serve hot!
Can be prepared with homemade cheese also.
Ricotta cheese 300 gms.
Green Peas (boiled) 2½cups
Ginger Garlic Paste 1½tbsp
Yoghurt/thick curd 1½cup
Red Chilli Powder 1
Coriander Powder 1
Cashewnut Paste 2tbsp
Fresh Coriander Leaves ½cup
Make a thick puree with tomato bits in mixer.
Cut the onions into big chunks.
Boil water add onion,cook for 10 minutes, strain and puree.
Heat oil in a pan and add boiled onion paste.
Fry for 5 minutes and add ginger garlic paste.
Cook for five minutes and add red chilli
and coriander powder. Add tomato puree and salt.
cook until oil leaves the sides.
Beat yoghurt to smooth mixture and add.
Add ½cup water, green peas and saffron.
Cook for 15 minutes till the oil leaves sides.
Cook till green peas become softer.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water.
Squeeze the paneer cubes & remove extra water and add to
Garnish with chopped fresh coriander and slit green chillies.
Whirls the gravy with cream and serve hot!
Slit capsicum into 4,with its handle intact,
Chop the onions & fry in tsp oil to light brown.
Add capsicums and add little more oil to fry to 1/4th.
Soak tamarind in tbsp water and squeeze the pulp,keep aside.
Fry all masala filling and grind to semy solid paste.
Add as required water to it.
Add this paste to onion capsicum and tamarind pulp.
Add enough water and simmer.
Cover with a tight lid,check ocassionally.
Until the masala turns into brown,and leaves a fine flavour.
Garnish with chopped cilantro leaves and serve with plain rice Or others.
Drumsticks 4(cut into 2” bits)
Seasme seeds 1cup
Rice flour 1cup
Green chillies 6
Garlic cloves 5 Method:-Boil Water and add the cut drumsticks until they get tender. Mix the ingredients
simultaneously,while they are boiling),and add little milk to make fine paste.
Take a non stick wide pan and make tempering,and add curry leaves ,add the ground paste.
Cook it on medium flame,on stirring.
After some time it gives a fine flavour,then add the boiled drumsticks bits.
When the mixture coated with drumsticks,add salt if needs,
Check when the masala becomes dry &well cooked, remove and serve with warm plain rice!
Red Chilli Powder
2tsp Coriander powder 3tsp Turmeric
2tsp Sugar 1tsp(powdered) Fennel
Lime juice 31/2tsps
Cumin Seeds tsp Asafoetida pinch
Salt to taste Method:-
Peel bitter gourds,apply salt and turmeric,allow
to stay them for 15 min.
Squeeze the peel from the bittermelons,add chillipowder,corianderpowder,lemonjuice,salt
and sugar,saunf.Keep a side.
Drain extra water from the bittermelons,make
a slit in the center,without making 2 parts.
Fill the bittermelons with the mixture we prepared.
Use a thread around the bittermelons to tie,make
a knot to the each melon to prevent the splitting.
In a wide pan heat oil,add cumin and asafoetida,after
done add one by one bittermelon gently in to the oil.
In a medium /low flame fry them to reddish brown.
Garnish with chopped coriander.
Serve hot with plain rice.
Garnish it with chopped coriander leaves.
It is different curry in gravy,nice as party dish,variety inserving.
Whole greengram 1cup
cumin seeds 1/2
Method for batter:-
Soak the pulses for overnight (takes more time for whole mung).
Soak on the next day ,rice for 21/2 hours,separately.
Wash & clean the mung and blend to a smooth batter along with all ingredients,add water if required.
Heat the griddle and make thick pesarattu,and roast them both sides,cut into square bits.
For Gravy:-Onion 1
Ginger&garlic paste 1tsp
Masala whole cloves,cardamoms,cinamon
Cut onion into bits.
Heat a nonstick pan add oil,add turmeric,blackgram, bengalgram fry it add onions to transulant.
Blend ginger,garlic paste,masala whole to a smooth paste along with little water & salt.
Now in a hot pan add 3 tsp of oil add onion paste and fry on low heat,until raw smell is gone.
add 1tsp chilli powder,1tsp coriander powder,cumin powder to the paste and fry for a minute.
cook tills water evapourated.Finally if needs more hot,add tsp chillipowder.
To this gravy add cut pesarattu squares and cook for 2 more minutes.garnish with coriander and
This gravy goes well with rotis,chapathis etc;;
cut into chunks
chopped fresh cilantro
Salt as per taste
redchilli powder 1tsp
Chopped green chilli 5-6
Cumin seeds tsp
Ghee (clarified butter) 2tbsp
Boil dal and tomato,add turmeric and 1 cup water.Cook until the dal get soft,keep
Heat the ghee and add the mustards,when they crackle,add cumin,fry.
Add the other ingredients(not red chilli,turmeric &coriander)
Fry the cummin to reddish brown,add the powders and fry only for 1 minute.
Remove and add to the dal mixture.
Garnish with chopped green leaves,mix and check salt. Add 1 cup of water and bring to boil,serve hot with roti,chapati or naan.
) BAGARA LADYFINGERS(BAGARA BHENDI
Lady fingers 400gms
thinly legnthwise chopped
Red chillipowder 11/2tsp
Dry mango powder amchur 1tsp
Coriander powder 2tsp
Wash & wipe ladyfingers with a smooth napkin.
Slit with a sharp knife on one side legnthwise,without making apart!
Heat tbsp oil and fry roast filling ingredients for 1-11/2 min.
Fill the masala in ladyfingers,the remaing masala should be keep aside.
Heat rest of oil add cumin,when they pop,add onions and fry to pinkish brown,add the stored masala,stir for
a second,add the stuffed bhendies,salt.
Cover it and cook on low heat until done.
Flip them carefully,and fry the other side too.Totally it takes 12-15 minutes to cook!. Remove the lidand putoff the heat,sprinkle the lemon juice, and garnish with finely chopped coriander leaves
and serve with plain rice /chapathi/roti.
Brinjals 2 Rice flour 1cup Red chilli powder 2tbsp Salt 1tsp Asafoetida
a pinch Method
Wash thoroughly and cut the brinjals into 2 halves and then into thin slices.
Take a shallow pan, add the brinjal slices and red chilli powder, salt, asafoetida water and mix them thoroughly.
Keep aside for about 10 min. then take the rice flour in a plate. Dip the brinjals in the flour and place them on a tawa and fry them till golden brown using oil on both the
FILLED CAPSICUM(SYUFFED SIMLA MIRCH)
Medium sized Capsicums
Cooked Rice 1cup
lemon juice 1/2
French Beans 1cup
Red Chill powder as per taste
Select tender and fresh capsicums.
Wash and cutthe tops as hat".(Keep aside for finally use!)
Scrap theinside seeds and veins.
Chop onion,beans and carrots.
Heat 1/2 tbsp oilin a nonstick pan, and fry , finely chopped onions.
Add chopped carrots, potato, french beans and peas. Cook till tender.
Add cooked rice, salt, chilli powder, sugar and lemon juice,mix lightly.
Fill the capsicums with above mixture.
Cover with the "hats" and tie with a thread(the masala should not spill out).
Heat a tbsp of oil in a skillet and gently place them side by side,(give the room between each capsicum to
flip them after),cover with a lid.
Cook on medium low flame until they get soft.Flip them after 3-4 minutes.Serve hot!
FILLED LADY FINGERS
Called as ladyfingers,bhendi or bendakaya.Very tasty whatever you make with them.either fry/curry/sambar/stuffed/raita/chutney
sambar powder 2tsp
Sugar 1 pinch
Masala:- blend all ingredients coarsely for filling.
Oil 3tbsp Mustards
Select small and tender ladyfingers.
Cut off both ends of lady's fingers.
Slit them lengthwise through one side.
Season, cover and cook over a low flame for 5 minutes. Sprinkle with fingers little water,(no need of ladle
to stir) shake cook till soft. Serve with chapattis,rotis or plain rice.
Paneer 1/4 kg
Fresh tomatoes 5-6,medium
Pepper powder 1½ tsp
Roasted cumin powder tsp
Lemon juice ½tsp
Chopped fresh coriander
Chop tomatoes into chunks,pressure cook(no water adding),and cool.
Churn itand strain it.Keep in a bowl, andheat again,add the spices given above.
Do not add paneer & cream.
Cook till the mixture gets thicken.
Now add paneer and cream,cook on low heat for 3 minutes.(spare 1tbsp cream for decoration)
Garnish with coriander leaves,make whirls with cream over and serve hot with roti,paratha,biriyani/palav
etc.. Suggestion:-can be used Only tomatoes without paneer also!
MIXED VEGETABLES KHURMA
Potatoes 3 Peeled Peas 1/4 Cup. Carrots 2 Green Beans 10 salt Yogurt 1/2 Cup. Rice/corn/AP
flour 1tsp(select one of them) Butter 1 Tbsp. Grind them below:- Coconut 1/4 Cup Poppy
seeds 1 Tsp. Cashew nuts Raw 8 Onion 1/2 Garlic 1 clove Cilantro leaves
Green Chillies 3 Soak in water for few minutes , grind to a paste & reserve. Method
Cut the green beans into 4 bits (as diamonds) Cut all the vegetables into similar sizes.Boil them
in 2 cups of water. Mix salt,flour ,paste & yogurt in a bowl. Add to the vegetables & stir for 4 minutes.Add
Butter & adjust the seasonings.A fine aromatic flavour leaves from the kurma,oil separates on sides. Serve with rice/rotis/pulav
BABYCORN KHURMA SAME PROCESS AS ABOVE!
Beetroot 2 medium
Peas 1/4 cup
Curd 1/2 cup
Rice flour 1 tsp
Green chilli 4
Poppyseeds 2 tsp
cashew pieces 2tsp
Coconut 1/4 cup
Coriander leaves 3
Peel, cut the beetroot into small cubes & boil along with peas in a cup of water. Blend
all the ingredients for the gravy into a smooth paste. Combine salt, rice flour & gravy in a bowl . Add to
the vegetables ,cook for 6 minutes.
Add curd & adjust the seasonings.
After 3 min. leaves the oil sides of the skillet,gives beautiful aromatic flavour. Remove and serve after garnishing with chopped coriander leaves!
SARSON KA SAAG
Mustard leaves 400gms(ormethi)
Method:-wash spinach,mustardleaves,ginger&garlic.Fry in tspoil for 3min.
Boil1cupwater let it dry for sometime.
Heat a skillet add oil,add cumin, onion and paste cook for 1minute.
Add the cornflour and cook till it turns to a thick gravy. Serve warm with chapathi!