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.
Beat well curd.
Heat oil/ghee and add chillies,tomato bits and onion bits,fry till they get n
pinkish brown.
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

thickens.

Cook until it gives fine flavour.garnish with coriander leaves.

Serve hot with chapathi.

MIRCH KA SAALAN-!

Big&large size chilli 200gms

Tamarind 20gms

Oil 50gms

Cashewnuts 25gms

Salt to taste

Yoghurt/curd 120gms

Lemon juice 1½tbsp

For gravy:

Corianderleaves ½cup

Coconut 30gms

Groundnuts 30gms

Sesom seeds 1tsp

Gingerpaste 1tsp(paste)

Garlic 1tsp (paste)

Onion 1-big(paste)

METHOD:-

Deseed chillies and deep fry them,keep aside.

Roast the onion,groundnuts,cashewnuts.

Grind garlic,ginger,coconut,groundnuts,sesomseeds, 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

Big,large chillies(hotpeppers) 230gms

Curryleaves 1 twig(stalk)

Oil/ghee 2tbsp

Salt to taste

Turmeric pinch

Coriander powder 1tsp

Cuminpowder ½tsp

Tamarind 1 big lemon size

Dessicated coconut 1tbsp

Asafoetida 3pinch

For masala powder:-

Groundnuts tbsp

Sesame seeds tbsp

Cumminseeds 1tsp

Roast them and grind to a fine powder.

For masala paste:-

Onion 1 big

Tomato 1 big

Garlic 1 grated tsp

Ginger 1 grated tsp

METHOD:-

Deseed 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 paste,coconut.

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
ghee                   1/2cup

For the garnish:
sliced onion
cashew nuts 1 tbsp.
Raisins

Method

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

Brinjals ¼ kg(same size)

Salt to taste

Fresh coconut grated 1cup

Red dry chillies 4

Tamarind Small piece

Onion 3(medium)

Turmeric Pinch

Oil for deep frying appox. 1 cup

Sesame seeds 1tbsp

Fresh coriander leaves for garnishing

Method:-

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 to it.

Grind sesame,salt,coconut,tamarind 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 not break!!.

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,
Or till they fried.
Remove the extra oil from the fried brinjals and garnish with finely chopped
Fresh coriander leaves and serve hot with plain rice or pulav.
STUFFED BRINJALS-2

Fresh baby brinjals 1/4kg

Onions 2 big

Red chillipowder 1tbsp

Greenchillies 5-6

Salt to taste

Coriander leaves ½ cup

Ginger 1 cm

Cloves 5

Garammasala 1tsp

Oil 2tbsp

Ghee/Butter ½tbsp

Lemon 1

METHOD:-

Grind greenchillies,ginger,onion to a fine paste.

Mix in chillipowder,coriander leaves,garammasala and cloves and make fine

Mixture.

(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 with plain,rice.

STUFFED BRINJALS-3

Baby brnjals(uniform) ¼ kg
Garlic pods 3
Dry coconut ½ cup(grated)
Salt to taste
Chick peas powder 1 cup
Red chilli powder 2 tbsp
Fresh coriander leaves ½ cup
Cummin seeds 2 tsp
Oil 2½ tbsp
METHOD:-
Powder the cummin seeds,chick peas, red chilli powder, salt and dry coconut coarsely.
Add garlic pods(peel them)and grind it once.
Add 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 temparature.
Shake the pan occasionally without using ladle.
After 3-5 minutes remove the lid and check all brinjals are properly.
(cooked ) fried.
Remove from the fire and garnish with fresh chopped coriander leaves and serve with plain rice.
STUFFED BRINJALS -4
Baby brinjals ¼ kg
Salt to taste
Red dry chillies 7-8
Bengal gram/chenna dal 1tbsp
Coriander seeds 2tsp
Jaggery ½ lemon size(according to taste optional)
Dry coconut powder ½tbsp
Black gram/urad dal ½ tbsp
Sesame seeds 2tsp
Mustard seeds 1tsp
Fenugreek seeds 1tsp
Curry leaves(fresh) 2twigs
Turmeric 1 pinch
Tamarind Strawberry size(without seed)
Oil 2½ tbsp
METHOD:-
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 splitting brinjals.
Remove and garnish with coriander and serve with plain rice.
STUFFED BAINGAN-4
Fresh brinjals ¼ similar sized (medium)
Fresh coriander leaves 3 cups
Fresh coconut Grated 3 cups
Green chillies 8-9
Tamarind little
Salt to taste
Cummin seeds 2tsp
Oil 3 tbsp
Cashewnuts for garnishing
METHOD:-
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 well.
Stuff the mixture in the brinjals and keep aside.
Heat the oil and drop the brinjals in it.
(Each batch) Drop 4-5 brinjals and fry them in medium temparature.
Keep the lid and simmer.
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 plain rice.

BAGARA BAINGAN (BRINJAL IN GRAVY)-5

For this we can have small,tender and very fresh brinjals,otherwise the curry is not tasty.

Fresh(baby) brinjals 500gms
Ground nuts ½ cup
Fresh coconut(grated) ¼ cup
Sesame seeds 3tsp
Onions 4
Garlic 8
Ginger 1½cm
Coriander seeds 2tsp
Poppyseeds 2 tsp
Cardamoms 2
Cloves 2
Cinnamon sticks 2(broken)
Tamarind Lemon sized
Green chillies 5
Oil 4tbsp
Salt to taste
Chilli powder 1-2 tsp
Turmeric 1 pinch
Fresh coriander leaves 1 cup
Curry leaves 2 twigs
Method:-
Roast the ground nuts and peel them.
Grind nuts,coconut,ginger,garlic,masala,salt,chilli powder
and turmeric to a fine paste.
Pour 1 cup water in the grinder jug and remove the remaining masala from the
Blades.
Wash and slit brinjals length wise (without making two parts) and stuff the
masala mixture into them.
Use whole masala mixture in the same way.
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 them.
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
OR chapathi,roti etc.
Variation:-Use instead of grinding onions,chopped ones.
Use instead of groundnutscashewnuts or almonds(peeled)

SPICYBRINJALS(MASALA BAINGAN)-6

Baby brinjals 400 gms
Onions 3-4
Garlic pods 8
Coriander seeds 2½ tsp
Coconut bits -
Ginger 1
Cloves 3
Cinnamon 3bits
Cardamoms 3
Oil 3 tbsp
Salt to taste
Red chilli powder as per taste
Turmeric Little
Coriander leaves ½ cup
Method:-
Wash and slit the brinjals and keep them in the cold water(tap).
Chop onion finely.
Grind the cardamom,cummin,cloves,onion bits,chillipowder,salt,turmeric
Ginger,garlic to a fine smooth paste. after removing the masala from the
Grinder jar,and rinse it with ½ cup of water,keep aside.
Drain brinjals until the water is left.
Stuff with the mixture in each brinjal carefully.
Heat oil and drop one by one in the oil.Simmer.
Cover it and cook slowly tills it give fine aromatic flavour.
Uncover and tilt the skillet and allow to fry some more time tills the remaining
Water is absorbed.
Garnish with chopped coriander leaves and serve it.

SPICY BRINJAL PAKORAS CURRY

Baby brinjals(same sized) 250gms
Onions 2(medium)
Oil 1½tbsp
For dough/batter
Milk/water
Salt to taste
All purpose flour 1 cup
Garlic 6 pods
Ginger 1
Green chillies 8-9
Cummin seeds 1 tsp
Sesame seeds 1tsp
Salt to taste
Oil for frying pakoras
Fresh chopped coriander ½ cup
METHOD:-
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 drained.
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
The above batter.
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 plain rice.

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

Poppyseeds 1/2tsp

Cumin 1/2tsp

Onion 1

Chillipowder 21/2 tsp

Garlic pods 6

Ginger

Masala(garam)

Oil

salt

Method:-

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.

Suggestion:-

If you use normal karelas,the process is the same,and select with good seeds.

BITTERMELON(TINY) CURRY WITH JAGGERY-2

Tiny bittermelons 150gms

Jaggery tbsp

Salt

Tamarind squeezed 1tsp

Onion bits 1/2tbsp

Chillipowder 11/2tbsp

Turmeric pinch

Fresh curryleaves

Tempering:-

Mustards,cumin seeds,Broken red chillies,asafoetida,Oil-11/2tbsp .

Method:-

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 and 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:-

Coriander seeds 1tsp

blackgram 1/2tsp

Bengalgram 1/2tsp

fenugreekseeds little

Red chillies 6

sesame seeds 1/2tsp

Curryleaves

sugar powder 1/2tsp

salt

Oil 11/2tbsp

Desiccated coconut 1/2tsp

Cumin seeds 1/2tsp

Method:-

Takeout the heads, and cut into 4 pieces.

Heat tsp oil, and add one by one masala ingredients,roast to brown.Cool it.

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.
Bittergurd 1/4 kg
Tamarind pulp 1tbsp
Red chilli powder 1tbsp
Garlic (small) 12 pods
Salt to taste
Cumminseeds(ground) 2tsp
Coriander powder 2 tsp
Curry leaves 2 twigs
Oil 2 tbsp
Bengal gram flour/chickpeas flour 1 tbsp
METHOD:-
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 cummin ,coriander,salt,
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
&curry leaves to it.
Cover for 1-2 minutes,remove the lid and fry till the water is
completely absorbed.
Garnish with coriander leaves.and serve hot!.

STUFFED BITTERGUARD(STUFFED KARELA)-2

(Medium sized) bitterguard 400gms
bengalgram 2tbsp
Dry red chillies 8
Garlic 8 pods
Onion 2 (small)
Oil 1§ cup
Salt to taste
Turmeric 1pinch
Yoghurt(sour) 1½ cups
METHOD:-
Soak bengal gram in water for ½ hour.Drain them and grind to a fine paste.
Grind onion,garlic,chillies,ginger,salt 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
mixture 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 1/4kg
Garlic pods 8
Onion 3 small
Curryleaves 1 cup
Turmeric pinch
Red chilli powder 3 tsp
Sugar 1½tsp
Salt to taste
Oil to taste 1 cup
Method:-
Wash the bitter gaurds and slit lengthwise in the center.
Rub the salt and lemon juice and squeeze them.
Chop onion finely.
Fry bitter gaurds to golden crispy brown,keep aside.
Heat oil(2½ tsp) and add the onion bits and crushed garlic,chillipowder
Fry for a while.
Add fried bitter gaurds and sugar.stir for a minute,add curry leaves.
Remove from the heat.
Suggestion:-It can be stored for 10 days (after getting cold.)

STUFFED BITTERGUARD-4

Bitterguard 300gms(small&long)

Yoghurt/sour 2 cups

Oil 1½ cup

Rice 4-5 tsp

Red dry chillies 8

Coriander seeds 2 tsp

Cummin seeds 1 tsp

Dry coconut powder 2 tsp

Salt to taste

Turmeric

MetHOD:-

Slit all 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 powder,coriander

To a fine paste.

Remove bitter guards from the yoghurt and squeeze them.

Stuff the ground masala in them.

Heat oil and fry them slowly till they get crispy golden brown.

Serve hot with plain rice.

STUFFED TINDOORA(KUNDRU)

Tindoora called in Telugu language as Dondakaaya.They are green in colour and short and looks like
Green cucumber(keera).
Tindoora ¼ kg (equal sized)
Salt For cooking
Water ½ ly filled in big skillet
Filling:-
Chickpeas 2 cups(ground powder)
Cummin seeds Partly grond
Garlic 12 pods
Dry coconut powder 2tbsp
Salt as per taste
Oil ½ cup for frying
Red chilli powder 1½ tbsp
Curry leaves 2 twigs
METHOD:-
Heat water in a big skillet,add salt to it.
Slit tindoora in the middle(length wise) and drop them in the water.
Lett hem boil till they get soft.
Drain them.
Heat the oil and deep fry them till it turns to brown colour.
Stir continuously without burning them
Mix chickpeas ,salt,chillipowder and cummin.,add coconut and garlic
Grind coarsely.
Add this masala powder to the fried tindooras and fry a while till they give fine flavour on slow flame.
Add curry leaves.Remove from the heat and serve hot with plain rice.(EDITED)

STUFFED POTATOES(BABY)

It needs equal sized baby/small sized potatoes.

Potatoes 12 in nos.

Garm masala 1tsp

Salt to taste

Coriander seeds powder 1tsp

Cummin powder 1tsp

Red chiili powder 2tsp

Dry coconut powder 2tsp

Biryani masala leaf 3

Cinnamon bits 4

Cummin seeds ½tsp

Oil to fry 1 cup

Fresh coriander leaves ½ cup

Turmeric Pinch

Dry mango powder/lemon juice 1½tsp

METHOD:-

Boil potatoes (partly boiled) with peel.

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.

Mix well to a lump.

Stuff the mixture in the potatoes carefully.

Heat oil in a big sauce pan and drop them one by one carefully. and simmer.

Cover it for 2 minutes.

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!

VARIETY IDLI

Semolina 1½cup

Idli(special) rawa

Black gram(white) ½cup

Flaked rice ½ cup

Salt to taste

Oil ½ tsp for brushing(grease)

METHOD:

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

PALAK PANEER

Spinach 2cups

Onion medium

Ginger&garlic paste 21/2tsp

Tomato medium

Salt

Fresh paneer 150gms

Oil

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 flour etc..
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

5)Cucumber patholi

6) Beans Patholi

7) Tomato patholi

8) White pumpkin patholi

1) BOTTLEgOURD pATHOLI

Bottlegourd 30cm length Fresh one

Salt

Gramflour 1cup

Onion 2medium

Greenchillies 6-8(as per taste)

Oil 1/2cup

Garlic 6-8 pods(optional)

Fresh curry leaves 2twigs

Tempering-

Mustards 1/2 tsp

Broken red chillies 3

Turmeric 1/4tsp

Black gram 1/4tsp

Method:-

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 transperent.

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 again.

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.

Fresh spinach                 3cups(chopped&washed)

salt to taste

chopped onions                11/2 cups

Greenchillies                 3(slit)

Garlic                        4pods(peeled&crushed

Fresh curry leaves            twig

gramflour                     1tbsp

redchillipowder               1tsp

Tempering:

mustardseeds                  1/2tsp

red brokenchilli              3

Black split gram              1/2tsp

Oil                           11/2tbsp

cumin                         1/2tsp

Method:-

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.

Fresh drumsticks 6

Onion 3(can be done without)

Curryleaves twig

Greengram split(husked) 1/2cup

Bengalgram(chenna) 1/2cup

Salt

Red dry chillies 5-6

Greenchilli chopped 1/2tbsp

Tempering

Fres grated coconut 1cup

Oil 1cup

Method:-

Cut the top&toe of all drumsticks.

Cut them 4-5 cm long bits,boil them in salt water until tender.Drain and save the water.

Soak lentils a for 3 hours and grind the with little water along with coconut,red chillies,salt.

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!!

PANEER GRAVY(GRAVY WITH INDIAN CHEESE)

Home made cheese(paneer) 400gms

Salt

Onion 100gms'

Tomato 125gms

Cumin powder 2tsp

cuminseeds 2tsp

chillipowder 4tsp

Coriander powder 2tsp

yoghurt 150gms

garammasala 1/2tsp

fresh coriander

oil 11/2tbsp

Method:-

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 etc..

BAGARA BAINGAN-2

small fresh brinjals 500gm

small onions 3

Grated coconut 4 tbsp

Red chillies 4

coriander seeds 1½ tbsp
sesame seeds 1 tbsp

ginger-garlic paste 21/2 tsp

Walnut sized tamarind

cashewnuts 2tbsp

Bay leaf 2

oil 2tbsp

salt to taste.

method:-

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 paste.

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!

RICOTTA GRAVY

Can be prepared with homemade cheese also.

Goeswell,withroti,puris,biryani,pilaf etc.

Ricotta cheese 300 gms.

Green Peas (boiled) 2½cups

Oil 3/4cup

Onion 2 medium

Ginger Garlic Paste 1½tbsp

Yoghurt/thick curd 1½cup

Red Chilli Powder 1 tsp.

Coriander Powder 1 tsp.

Tomato bits 1cup

Cashewnut Paste 2tbsp

Garam Masala 3/4tsp

Cream (whipped) ½cup

Green Chillies 6-8

Fresh Coriander Leaves ½cup

Saffron a pinch

Salt

Method :-

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 the gravy.

Garnish with chopped fresh coriander and slit green chillies.

Whirls the gravy with cream and serve hot!

BAGARA CAPSICUM

Tamarind ½walnut sized

Onions 2

Capsicums(young) 250gms

Filling:-Sesame 1tbsp

Groundnuts 1tbsp

Drychillies 5

Corianderseeds tbsp

Poppyseeds 1tbsp

turmeric

salt

gratedfresh/drycoconut 1tbsp

Method:-

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 CURRY-2

Drumsticks 4(cut into 2” bits)

Seasme seeds 1cup

Salt

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!

FILLED (KARELA)BITTERMELON

Bitter gourd(Karela)        6-7

Red Chilli Powder          2tsp
Coriander powder            3tsp

Turmeric                  2tsp
Sugar 1tsp(powdered)
Fennel Seeds tsp

Lime juice 31/2tsps

Cumin Seeds tsp
Asafoetida pinch

Vegetable Oil          21/2 tbsp

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.

PESARATTU GRAVY

It is different curry in gravy,nice as party dish,variety inserving.

Whole greengram             1cup

salt

Rice                        1cup

Greenchillies               6-8

Ginger                      11/2 inch

cumin seeds                 1/2 tsp

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

Oil                       2tsp

turmeric                  pinch

Blackgram                2tsp

Bengalgram               2tsp

Ginger&garlic paste        1tsp

Masala whole              cloves,cardamoms,cinamon sticks..

Tamarind

Salt

Cut onion into bits.

Heat a nonstick pan add oil,add turmeric,blackgram, bengalgram fry it add onions to transulant.

cool it.

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 serve immediately.

DAAL MAKHANI

This gravy goes well with rotis,chapathis etc;;

Tour dal                    11/2 cup

Tomatoes                    cut into chunks

Turmeric

chopped fresh cilantro

For seasoning:-

Onion                   1 chopped

Termeric                 pinch

Salt as per taste

redchilli powder            1tsp

Coriander powder            1tsp

Asafoetida pinch

Chopped green chilli          5-6

Cumin seeds                          tsp

Curryleaves                   tbsp

Ghee (clarified butter)        2tbsp

Mustards tsp

Method:-

Boil dal and tomato,add turmeric and 1 cup water.Cook until the dal get soft,keep aside.

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

Salt

onions                      thinly legnthwise chopped

Cuminseeds                 1/2tsp

Oil                        3tbsp

Lemon juice                 1tsp

Filling:-

Red chillipowder              11/2tsp

Dry mango powder              amchur 1tsp

Cumin seeds                   1tsp

Saunf(fennel)                1/2 tsp

Coriander powder             2tsp

Garam masala                 1tsp

Turmeric

Salt

Method:-

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.

simmer.

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.

BRINJAL CHIPS

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 sides.

FILLED CAPSICUM(SYUFFED SIMLA MIRCH)

Medium sized       Capsicums

Onion                1

Cooked Rice           1cup

sugar                 pinch

lemon juice            1/2

Potato

Carrots                2

Peas                  1cup

French Beans          1cup

Red Chill powder        as per taste

oil                     11/2tbsp

Salt

Method:

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 etc..

Ladyfingers 500gms

Coconut tbsp(grated)

onion chop

sambar powder 2tsp

Sugar 1 pinch

salt

Masala:- blend all ingredients coarsely for filling.

Oil 3tbsp

Mustards

Method:-

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 KHURMA

Paneer 1/4 kg

Fresh tomatoes 5-6,medium

salt

Pepper powder 1½ tsp

Currypowder tsp

Little sugar

Roasted cumin powder tsp

Lemon juice ½tsp

Ginger crushed

greenchillies Julienne

Chopped fresh coriander

Cream 1cup

Method:-

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 etc..

BABYCORN KHURMA

SAME PROCESS AS ABOVE!

BEETROOT KHURMA

Beetroot 2 medium

Peas 1/4 cup

salt

Curd 1/2 cup

Rice flour 1 tsp

Gravy :

Onions 1

Green chilli 4

Ginger 1

Garlic 2

Poppyseeds 2 tsp

cashew pieces 2tsp

Coconut 1/4 cup

Coriander leaves 3

Method :

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

Spinach     150gms

Greenchillies   6

Garlic          7-8

Ginger          2"

Cornflour        15gms

Oil              1½tbsp

Salt

Mustard leaves    400gms(ormethi)

Method:-wash spinach,mustardleaves,ginger&garlic.Fry in tspoil for 3min.

Boil1cupwater let it dry for sometime.

aftercooling,grindtopastewell.

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!