ANGULAR GUARD CURRY-1

1 kg angular gourd

1cup milk

4 greenchillies

½ cup fresh coconut(grated)

salt to taste

1 twig fresh curry leaves

For tempering:

Ø 1tsp- mustard seeds

Ø 1tsp- blackgram(white urad)

Ø 4- dry red chillies(broken)

Ø ½tsp-cumminseeds

1tbsp oil

METHOD:

Wash&peel angular guards.

Chop to medium size pieces.

Chop greenchillies.

Heat the oil,tempering with given ingredients.

2 Add chopped green chillies,curryleaves,fry for a second.

Add angularguard bits,stir well.cook for 2min with lid.

Now add milk & mix well,keep the lid& simmar.

Stir ocAfter 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 remove from the heat& serve hot with plain rice.

ANGULARGOURD CURRY-2

1kg angular gourds

2tbsp yellowgram(moong dal)

5 in no. greenchillies(finely chopped)

½cup fresh coconut(grated-only white part)

½cup fresh coriander leaves

1 tsp grated ginger

Salt to taste

For tempering:

1tbsp oil

½tsp blackgram

1tsp mustard seeds

1tsp bengal gram

1 pinch turmeric

METHOD

Wash& peel angular guards.

§ Chop them to medium sized bits.

§ Chop green chillies , grated ginger,coconut.

§ Heat oil in a skillet, add mustard seeds, fry for

§ A second. After splutter, add other ingredients along with moong

§ Dal,fry for a second.

§ When they get golden brown in colour,

§ Add greenchillie bits,angular guard bits and grated coconut

§ Grated ginger.Cover with a lid.Cook for 2 minutes.

§ When the bits get softer, add coriander leaves and salt.

§ Remove the lid. fry for some more time till the water evapourates.

§ Remove from the heat and serve hot with plain rice.

ANGULARGUARD CURRY-(STUFFED)

1kg Angularguard (fresh)

10 in no.s Greenchillies

1 big cup Fresh coconut(grated)

1cup Fresh coriander

1 tsp grated ginger

2 tsp chickpeas powder(putana)

3 tbsp Oil

salt to taste

METHOD:-

Angular gourd should be in similar sized.

( Atleast the size should be 10cm or If they are big in size,cut exact ½bits)

Make 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

by one (carefully) to the oil

Simmer. Keep the lid (no whistle) and

allow them to cook till they become soft.

Stir occasionally.

After done remove them from the heat and serve hot.

JACKFRUIT CURRY(VEGETABLE-RAW)

Every southindian know about jackfruit(raw).

In east & west godavari districts there is no marraige without this curry,they are specialists in preparing this curry.

Some vegetable markets they sell (already) chopped bits.

Otherwise it is a lot of work to chop them like flakes.

It is more sticky.

Very tasty and in some areas it should be prepared for marriages and special functions.

4 slices of raw jack fruit

(like discs)

6 greenchillies

1/4 cup tamarind pulp

2 tsp chilli powder

3 tbsp cooking oil (add if need more)

Salt to taste

Tempering:

1 tsp mustard

½tsp fenugreek seed

1 tsp black gram(urad dal slit)

dry red chiliies(broken)

1 pinch asafoetida (hing)

METHOD:-

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.

Boil until they become soft,drain and cool,squeeze without any water,keep a side.

Heat 3 tbsp of oil and prepare tempering with given ingredients,add green chopped chillies and curry leaves.

Turn to low heat.

Fry for a minute,then add jackfruit(raw) flakes.

Add squeezed 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.

Suggestion:-

Use some more oil and tempering finely. If you like little spicy&pungent smell,add1½ 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 KARELAS

10 karelas:½cup ground nut(peeled&crushed);

6 dry red chillies;salt to taste&for boiling;

½cup dry coconut; 2 onions;2½cups sour curds

3tsp lemon juice;

2tsp cummin seeds;

5 garlic pods

3 to 4 tbsp oil to fry

1pinch turmeric.

METHOD:-1

.Wash karelas&slit them both sides

Boil them 1½tbwith sourCurds adding with½ 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 rice.

SPINACH SOUP(PULUSU)

· 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

· salt to taste   -

Method:

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.

Finally add the mixture of basan&2tsp of water to spinach pulusu.

Stir well&let it cook for some more time until basan will be cooked along with pulusu.

Remove&serve with rice&papad.

VEGETABLE KHURMA

Ppotatoes 2

GGreenpeas(sokd&boiled) 1 cup

T TTomatoes 3

MMasala lLeaf 3

CCurryleaves 1twig

GGreenchillies 3

OOnion 1

FFor masala paste:

CCoconut(fresh) ½cup

GGarlic 3 pods

PPoppyseeds 1tbsp

CCinnamon 2 sticks(broken)

CCloves 3-4

Cardamoms 3

OIL/ghee 2½tbsp

METHOD:-

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 and ginger

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.

KHURMA-2

Potatoes ½kg
C Cashewnuts 10
S salt to taste
Curd 3tsp
Greenchillies 4
Coriander leaves 1cup
Cummin powder 1tsp
Garlic 2cloves
Garammasala 1tsp
Ginger 1cm
Tomato 1
METHOD:-
Grind ginger,garlic.
Chop onion,chillies,tomato.
Boil and chop potato.
Chop coriander leaves.