Godavari Telugu Vantalu Ridge Gourd (beera kaya), kaya), tomato chutney Ingredients1. Ingredients1. Ridge Gourd (beera kaya)1 no big2. Tomato1 no 3. Urud dal1 tea spoon4. Mustard seeds1 tea spoon5. Red chilli1 no6. Curry leavesfew7. Oil 1 table spoon8. Salt as neededMaking Time10 minutes.PreparationCut minutes.PreparationCut Ridge gourd (beera kaya) and Tomato into small pieces. Do not peel the skin of Ridge gourd.MethodHeat gourd.MethodHeat 1 tbsp oil in a pan and fry urud dal,mustardseeds, red chilli, curry leaves for about 1 minute in a medium flame.Add Ridge gourd (beera kaya) pieces and cook in a low flame for about 4 minutes.Add Tomoato pieces and in low flame cook for about 7 minutes, ot until tomato pieces are cooked.Add tamarind and put off the stove and let it cool down.Grind this as paste.Ridge Gourd (beera kaya), Tomato Chutney is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/ridge-gou /09/ridge-gourd-beera-kay rd-beera-kaya-tomato-chutne a-tomato-chutney.html y.html Spicy tomato rasam Ingredients1. Ingredients1. Tomato1 no2. Coriander seeds1 table spoon3. Cumin seeds1/2 table spoon4. Garlic cloves3 nos5. Dry chilli1 no6. Black Pepper10 seeds7. Mustard seeds1/2 tea spoon8. Curry leavesfew9. Turmeric powder1/2 tea spoon10. Oil1 table spoon11. SaltAs neededMaking neededMaking Time10 minutes.PreparationCut tomato into small pieces and keep aside.Grind Coriander seeds, Cumin Seeds, garlic cloves, Dry Chilli and black pepper as fine paste.MethodHeat 1 tbsp oil in a pan andmustardseeds, curry leaves, turmeric powder and fry for about 30 secs.Add masala paste and in low flame fry for about 2 minutes.Add tomato pieces and cook in low flame for about 5 minutes, or until the tomato pieces are cooked properly.Add water 3 cups of water and boil until the water comes to boiling.Oncethe water isboilingin a medium flame boil for another 2 minutes and put off the stove.Spicy tomato rasamis ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/spicy-tomato /09/spicy-tomato-rasam.html -rasam.html Andhra muvva Vankaya - (Eggplant) - Curry Ingredients1. Ingredients1. Eggplant - brinjal (Vankayalu)1 lb2. Onions3 small size3. Garlic4 cloves4. Gingersmall piece5. Poppy seeds (gasagasa)1 tea spoonpce6. Coriander seeds1 tea7. Cumin seeds1/2 tea spoon8. Cloves 2 nos9. Elaichi2 nos10. Black cardomom1 no11. Cinamin sticksmall12. Mustord seeds1/2 tea spoon13. Chana dal1/2 tea spoon14. Dry Chilli1 no15. Curry leavesfew16. Tamarindsmall goli size17. Cinamin sticksmall18 turmeric powder1/2 tea spoon19. Oil3 table spoons20. Saltas neededMaking Time30 minutes.PreparationWash minutes.PreparationWash eggplant eggplant and slit it on 4 sides by making base as intact. Keep the cut eggplants in water.grind ginger, garlic, poppy seeds, coriander seeds, cumin seeds, cloves, Elaichi, cimamon stick, black cardomom as fine paste.Make onions as fine paste.mix onion paste, masala paste, salt, turmeric powder, chilli powder well.Stuff eggplant with this paste and keep aside.Keep the remaining masala paste aside.Make tamarind as juice with 1/2 cup of water.MethodHeat 3 tbsp oil in a pan and frymustardseeds, Chana dal, Dry chilli, and curry leaves for about 30 secs.Add stuffed eggplants and with a closed lid cook in medium flam for about 4 minutes. Slightly mix in between, so that the eggplant are not getting burnt.Add remaining masala paste and a medium flame cook for 2 minutes. Slightly mix in between.In a low flame cook for about 5 minutes, or until the paste comes as brown color.Addtamarindjuice color.Addtamarindjuice and cook in low flame for about 5 minutes.Once the eggplants are cooked properly, put off the stove.Andhra muvva Vankaya - (Eggplant) Curryis ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/andhra-mu /09/andhra-muvva-vankayavva-vankaya-eggplant-curr eggplant-curry.html y.html Peanuts and Roasted chana dal chutney Ingredients1. Ingredients1. Peanuts1/2 cup2. Roasted chana dal1/2 piece3. Green Chillies2 nos4. Tamarindsmall marble size5. Garlic2 cloves6. cumin seeds1/2 tea spoon7. mustord seeds1/2 tea spoon8. Dry chilli19. curry leavesfew13. leavesfew13. Oil 1 tea spoon14. Salt as neededMaking neededMaking Time10 minutes.PreparationFry peanuts in pan, until they comes to slight brown color. Let them cool down for a while and take out the skin.MethodGrind peanuts, chana dal, green chillies, tamarind, garlic, cumin seeds and salt without any water.Once the mix comes as little paste, then add 1 cup of water and grind well.If the mix is thick add more water and grind until it becomes as fine chutney.heat oil in a pan, addmustardseeds, addmustardseeds, dry chillies and curry leaves. Fry them for f or about 30 secs. Add chutney and mix well. Put off the stove.Peanuts and Roasted chana dal chutneyis ready. Created using RSS2 RSS2:: a Stratigen brand September 8, 2013, 4:33 am
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http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/peanuts-an /09/peanuts-and-roasted-cha d-roasted-chana-dal-chutn na-dal-chutney.html ey.html Coconut Peanut Chutney Ingredients1. Ingredients1. Peanuts1 cup2. Coconut1/4 piece3. Green Chillies3 nos4. Tamarindsmall marble size5. Garlic2 cloves6. cumin seeds1/2 tea spoon7. mustord seeds1/2 tea spoon8. Dry chilli19. curry leavesfew13. leavesfew13. Oil 1 tea spoon14. Salt as neededMaking Time10 minutes.PreparationFry minutes.PreparationFry peanuts in pan, until they comes to slight brown color. Let them cool down for a while and take out the skin.Cut coconut into small pieces.MethodGrind pieces.MethodGrind peanuts, coconut, green chillies, tamarind, garlic, cumin seeds and salt without any water.Once the mix comes as little paste, then add 1 cup of water and grind well.If the mix is thick add more water and grind until it becomes as fine chutney.heat oil in a pan, addmustardseeds, dry chillies and curry leaves. Fry them for about 30 secs. Add chutney and mix well. Put off the stove.Coconut Peanut Chutneyis Chutneyis ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/coconut-pe /09/coconut-peanut-chutney.h anut-chutney.html tml Fish Mango Pulusu Ingredients1. Ingredients1. Fish1 lb2. Mango1 small size3. Tamrind1 lemon size4. Onions 2 nos (medium size)5. Green chillies3 nos6. Curry leavesfew7. Ginger paste1/2 tea spoon8. Garlic paste1/2 tea spoon9. Garam masal powder1tea spoon10. Chillie powder1 tea spoon11. Turmeric powder1/2 tea spoon12. Oil 2 table spoons13. Salt as neededMaking Time30 minutes.PreparationCut mango into small pieces and keep aside.Make onion as fine paste and keep aside.Cut chillies into small pieces.Soak tamarind in a 1 cup of water and make as juice.MethodHeat 2 tbsp oil in a pan and add chillies, and onion paste. Fry for about 2 minutes until onions comes to brown color.Add ginger and garlic paste, chilli powder, turmeric powder and salt. Fry for about 2 minutes.Add fish pieces and with a closed lid, cook in a very low flame for about 2 minutes.Add 1 cup of water, tamarind juice and mango pieces.Cook in a medium flame for about 10 minutes oruntilthe fish is cooked.Fish Mango Pulusu is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/fish-mango /09/fish-mango-pulusu.html -pulusu.html Mango Rasam ( Charu ) Ingredients1. Dry mango ( or green mango)3 pieces of dry mango or 1 small size green mango2. Onion1 no3. Green chilli1 no4. Red Chilli1 no3. tamarind1 small marble size5. Urud dal1/4 tea spoon6. Mustard seeds1/2 tea spoon7. Cumin seeds1/2 tea spoon8. Coriander seeds1/2 tea spoon9. Fenugreek (methi) seeds1/2 tea spoon10. Curry leavesfew11. Chili powder 1/4 tea spoon12. Turmeric Powder 1/4 tea spoon13. Oil 1 table spoon14. Salt as neededMaking neededMaking Time10 minutes.PreparationCut minutes.PreparationCut onions, chillies into small pieces and keep aside.If it s green mango , cut as small pieces.MethodHeat 1 tbsp oil in a pan and add urud dal, mustard seeds, cumin seeds, coriander seeds, fenugreek (methi) seeds, red chillies and fry for 30 secs.Add onions, green chillies, curry leaves and fry for 1 minute.Add chilli powder, turmeric powder and salt. Add 4 cups of water.Add mango pieces andtamarind.In a medium flame boil for about 6 to 7 minutes. When the water comes to boiling with bubbles, boil another 1 minute and put off the stove.Add coriander leaves (optional).Mango Rasam ( charu) is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/mango-ras /09/mango-rasam-charu.html am-charu.html Fish Mango Curry ( Iguru ) Ingredients1. Ingredients1. Fish1 lb2. Mango1 small size3. Onions 2 nos (medium size)4. Green chillies3 nos5. Curry leavesfew6. Ginger paste1/2 tea spoon7. Garlic paste1/2 tea spoon8. Garam masal powder1tea spoon9. Chillie powder1 tea spoon10. Turmeric powder1/2 tea spoon11. Oil 2 table spoons12. Salt as neededMaking Time30 minutes.PreparationCut mango into small pieces and keep aside..Make onion as fine paste and keep aside.Cut chillies into small pieces.MethodHeat 2 tbsp oil in a pan and add chillies, and onion paste. Fry for about 2 minutes until onions comes to brown color.Add ginger and garlic paste, chillie powder, turmeric powder and salt. Fry for about 2 minutes.Add fish pieces and with a closed lid, cook in a very low flame for about 2 minutes.Add 1 cup of water and mango pieces.Cook in a medium flame for about 6 minutes or unitl the fish is cooked.Fish Mango Curry (Iguru) is ready. Created using RSS2 RSS2:: a Stratigen brand September 8, 2013, 4:33 am
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http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/fish-mango /09/fish-mango-curry-iguru.htm -curry-iguru.htmll Palak Paneer curry Ingredients1. Ingredients1. Spinach leaves1 bunch2. Paneer 1/2 lb3. Green chillies3 nos4. Onion1 no5. Tomato1 no6. Ginger paste1/2 tea spoon7. Garlic paste1/2 tea spoon7. Chillie powder1/2 tea spoon8. Turmeric powder1/2 tea spoon9. Oil1 table spoon10. Salt as neededMaking neededMaking Time30 minutes.Preparationwash minutes.Preparationwash spinach. add 1/2 cup of water to spinach and cook for 4 minutes.Make cooked spinach as fine paste and keep aside.Cut paneer into medium size pieces. Fry paneer in a 1/2 tea spoon of oil, till it comes as light brownish color and keep aside.Cut tomato into small pieces.Cut onion into small pieces.Cut green chillies as longs slices.MethodHeat slices.MethodHeat 1 tbsp oil in a pan and fry onion and chillies until onion comes to brown color.Addgingerand color.Addgingerand garlic paste and fry for about 30 secs. Addtomatopieces Addtomatopieces cookuntiltomatopieces are cooked completely.Add completely.Add spinach paste ans in a medium flame for about 3 minutes. mix in between.Add chilli powder, turmeric powder and salt and mix well. Cook for another 30 secs.Add 1 cup of water and add paneer pieces. cook for about 3 minutes and put off the stove.Palak Paneer Curry is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/palak-pan /09/palak-paneer-curry.html eer-curry.html Butter milk Pulusu Ingredients1. Butter milk4 cups2. Onion1 no3. Green Chillies1 nos4. Red Chiilies2 nos5. Ginger small piece6. Urud Dal1/2 tea spoon7. Cumin seeds1/2 tea spoon8. Mustard seeds1/2 tea spoon9. Fenugreek(methi) Fenugreek(methi) seeds1/2 tea spoon10. Curry leavesfew11. Asafoetida (Inguva)1/4 tea spoon12. Turmeric Powder 1/2 tea spoon13. Oil 1 table spoon14. Salt as neededMaking Time10 minutes.PreparationCut minutes.PreparationCut onion as thin long slices.Cut green chillies as long slices.Cut ginger as small pieces.MethodHeat pieces.MethodHeat 1 tbsp oil in a pan and addmustardseeds, addmustardseeds, urud dal, cumin seeds, fenugreek (methi) seeds, dry chillies and fry for f or about 30 secs..Add green chillies, ginger, onion, curry leaves, turmeric powder and salt. Fry until onions comes to brown color.Add butter milk, mix well and put of the stoveimmediately.Butter stoveimmediately.Butter milk pulusu is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/butter-milk-p /09/butter-milk-pulusu.html ulusu.html Potato Capsicum Fry Ingredients1. Ingredients1. Potato1 lb2. Capsicum1 no3. Coriander seeds powder1 tea spoon4. Chili powder 1/2 tea spoon5. Turmeric Powder 1/2 tea spoon6. Oil 2 table spoons14. Salt as neededMaking Time20 minutes.PreparationPeel minutes.PreparationPeel the potato skin and cut into small pieces.Cut capsicum into small pieces.MethodHeat pieces.MethodHeat 2 tbsp oil in a pan and add potato and fry for 2 minutes.Add capsicum, turmeric powder, and chilli powder cook in a low flame for about 10 minutes. Stir fry in between.Once potato is cooked add salt and coriander powder and mix well. Put off the stove.Potato capsicum fry is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/potato-caps /09/potato-capsicum-fry.html icum-fry.html Carrot Fry Ingredients1. Ingredients1. Carrot2 lb2. Garlic3 cloves3. Red Chillies3 nos4. Mustered seeds1/2 tea spoon5. Cumin seeds1/2 tea spoon6. Urud dal1/2 tea spoon7. Curry leavesfew8. Turmeric powder1/2 tea spoon9. Oil 2 table spoons10. Salt as neededMaking neededMaking Time20 minutes.PreparationClean minutes.PreparationClean and cut carrots into small pieces.Cut garlic cloves into small pieces.MethodHeat pieces.MethodHeat 2 tbsp oil in a pan and add garlic, mustered seeds, urud dal, chillies and cumin seeds. Fry for about 10 secs.Add curry leaves and turmeric powder, and carrot pieces.Fry in a high flame for f or about 2 minutes with continues stirring.Reduce stirring.Reduce the flame to simmer and add salt. With a closed lid cook for about 10 minutes oruntilit is cooked. Stir in between.Carrot fry is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/09/carrot-fry.html /09/carrot-fry.html Potato Paneer curry Ingredients1. Ingredients1. Potato1 lb2. Paneer1/2 lb3. Tomato 1 no4. Onions 2 nos (medium size)5. Ginger small piece6. Garlic 3 cloves7. Black cardamom 1 no8. cloves 2 nos9. Cinnamon stick small piece10. Cumin seeds 1 tea spoon11. Chili powder 1/2 tea spoon12. Turmeric Powder 1/2 tea spoon13. Oil 2 table spoons14. Salt as Created using RSS2 RSS2:: a Stratigen brand September 8, 2013, 4:33 am
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neededMaking Time30 minutes.PreparationPeel the potato skin and cut into medium pieces.Cut paneer into small pieces.In a medium flame with 1/2 tea spoon oil, fry paneer pieces for 1 minute and keep them aside.Grindonions, aside.Grindonions, tomato and all other ingredients ingredients as fine paste (Except potato and paneer) and keep aside.MethodHeat aside.MethodHeat 2 tbsp oil in a pan and fry above paste for about 3 minutes in a medium flame.Add potato pieces and fry for about 2 minutes.Add 1 and 1/2 cup of water and cook for about 5 minutes or until potato is cooked.Add fried paneer pieces and cook in a low frame for about 5 minutes.Add coriander coriander leaves and stop the flame.Potato Paneer Curry is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/08/potato-pan /08/potato-paneer-curry.html eer-curry.html Coconut Laddu (Kobbari Undalu) IngredientsFresh IngredientsFresh grated coconut - 3 cupsGrated jaggery - 2 cupsElaichi powder - 5 seedsMaking Time: 20 minutesHow to make:Add grated coconut and jaggery in a pan.Cook the mix in a medium flame for about 3 minutes.Reduce minutes.Reduce the flame to simmer and cook for about 15 minutes. Mix in between.Stop the flame and mix elaichi powder.After it cools down make as round balls.Coconut Laddu is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/08/coconut-la /08/coconut-laddu-kobbari ddu-kobbari-undalu.html -undalu.html Crab Curry (Peetala Iguru) IngredientsCrabs IngredientsCrabs - 2 lb Onions big - 2Ginger garlic paste - 2 tea spoonsGaram masala powder - 1 tea spoonChili spoonChili powder - 1 tea spoonCurry leaves (Karivepaku)(Karivepaku)- fewTurmeric powder (Pasupu ) - 1/2 tea spoonOil – 3 table spoonsSalt as neededMaking Time: 30 minPreparationWash crabs very well .Cut onions and make as a fine paste.Cut green chilies as long slices.How to makeHeat oil in a pan.Add green chilies, ginger garlic paste and fry for one minute.Add onion paste, chilli powder, turmeric powder, garam masala, salt and fry until golden brown color.Add crabs and fry for one minute.Add 1 cup of water and cook for about 15 minutes in a medium flame.Crab curry is ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/08/crab-curry-p /08/crab-curry-peetala-iguru eetala-iguru.html .html Mirapakaya Bajji Mirapa kaya BajjiIngredientsChana flour (Sanaga Pindi) - 200 gmsWater - 1/2 cupOnions - 1 (medium size).Jalapeno Peppers (Big Mirapa Kayalu) - 6 nosLemon - 1 noAjwain seeds (vamu) - 1 tspOil - enough for deep frySalt as neededMaking Time: 10 minutesPreparationCut onions small pieces.Mix chana flour (Sanaga Pindi) with 1/2 cup water. Add enough water to make, dough as free flowing. Don't make dough as watery. Add enough salt and mix well.How to make:Heat enough oil in a pan for deep fry.DipJalapeno Pepper in dough and fry in oil.Fry until brown color. and take them out.Cut fried Bajji in center and fill onion, ajwain seeds and lemon juice.MirapakayaBajjiis ready. http://www.idlikitchen.com/2013 http://www.idlik itchen.com/2013/08/mirapakay /08/mirapakaya-bajji.html a-bajji.html Egg , Dry Fish and Egg plant Curry ~ Egg , Dry Fish and Vankaya Iguru IngredientsEggsIngredientsEggs- 3 nosDry Fish - 3 small piecesEgg plant (Vankayalu ) - 250 gmsOnion - 1 no (big size)Green chilies - 2 nosChili powder - 1 tspTurmeric Powder (Pasupu) - 1/2 tspCoriander powder (daniyala podi) - 1 tspCurry Leaves (Kari vepaku) - fewOil - 1 and 1/2 tbspSalt as neededMaking Time: 30 minutesPreparationBoil minutesPreparationBoil the eggs and peel off the skin.Cut egg plant (vankayalu) into small pieces.Grindonionsas pieces.Grindonionsas fine paste and keep aside.Cut green chilies into small pieces.How to make:Heat 1/2 tbsp oil in a pan and fry dry fish pieces for about 1 minute and take them out.Add 1 tbsp oil to the pan and add green chilies and curry leaves. Fry these for 10 secs.Add onion paste and fry for 2 minutes.Add turmeric powder, chili powder, coriander powder and salt.Add egg plant (benda kayalu) and fry for 1 minute.Add 1 cup of water, eggs and dry fish and cook for 10 minutes or until the egg plant is cooked properly.Egg , Dry Fish and Egg plant Curry is ready. http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/egg-dry-fish /12/egg-dry-fish-and-egg-p -and-egg-plant-curry-egg lant-curry-egg.html .html Egg and Okra Gravy ~ Egg and Bendakaya Pulusu IngredientsEggsIngredientsEggs- 3 nosOkra (Benda Kayalu) - 250 gmsOnion - 1 no (big size)Tomato - 1 noGreen chilies - 3 Created using RSS2 RSS2:: a Stratigen brand September 8, 2013, 4:33 am
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nosGarlic paste - 1 tspGinger paste - 1 tspCoriander powder (daniyala podi) - 1 tspChili powder - 1 tspTurmeric Powder (Pasupu) - 1/2 tspTamarind (Chinta pandu) - big lemon size (approximately 20gms)Curry Leaves Leaves (Kari vepaku) - fewOil - 1 and 1/2 tbspSalt as neededMaking neededMaking Time: 30 minutesPreparationBoil minutesPreparationBoil the eggs and peel off the skin.Cut Okra (benda kayalu) as small round pieces.Grindonionsas pieces.Grindonionsas fine paste and keep aside.Cut green chilies into long slices.Cut tomato as small pieces and keep aside.Make tamarind tamarind as juice with 1 cup of water.How to make:Heat oil in a pan , add green chilies and curry leaves and fry for 10 secs.Add onion paste and fry for 2 minutes.Add garlic and ginger paste and fry for 1 minute.Addtomatopieces minute.Addtomatopieces and fry for 2 minutes.Add turmeric powder, chili powder and salt.Add okra (benda kayalu) and fry for 1 minute.Add 1 cup of water and cook for 3 minutes.Add eggs , tamarind juice, coriander (daniyala podi) powder.Cook in medium flame for 5 minutes.You can add more water, if you want more gravy.Egg and Okra Gravy is ready. http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/egg-and/12/egg-and-okra-gravy-eg okra-gravy-egg-and-benda g-and-bendakaya.html kaya.html Egg and mushroom Fry IngredientsEggsIngredientsEggs- 2 nosMushrooms - 250 gmsOnion - 1 no (big size)Green chilies - 2 nosMustard (avalu)seeds - 1/2 tspCoriander powder (daniyala podi) - 1 tspChili powder - 1 tspCurry Leaves (Kari vepaku) - fewOil - 1 tbspGaram masala powder - 1/2 tsp (optional) Salt as neededMaking Time: 10 minutesHow to make:Washmushroomsand make:Washmushroomsand cut them into small pieces.Cut onion and chilies into small pieces.Heat oil in a pan and frymustardseeds for 10 secs. Add onion, chili pieces , curry leaves and fry until onion comes to brownish color.AddMushrooms, color.AddMushrooms, chili powder and coriander powder. Mix them well. Close the lid and cook them for about 5 minutes in a low flame. Add enough salt and mix well.Break eggs and add yolk to themushrooms.Stirfry until the waterevaporates. This will take approximately 5 minutes.Just before shutting off the stove, If you have garama masala powder add for f or better taste.Egg and Mushroom Fry is ready. http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/egg-and/12/egg-and-mushroom-fry.htm mushroom-fry.htmll Egg and Egg Plant Gravy ~ Vankaya Egg Pulusu IngredientsEggs- 3 nosEgg plan (Vankayalu) - 500 gmsOnion - 1 no (big size)green chilies - 3 nosCumin seeds (Jeela karra) - 1 tspmustard (avalu)seeds (avalu)seeds - 1/2 tspMethi seeds (menthulu) - 1/4 tspCoriander powder (daniyala podi) - 1 tspChili powder - 1 tspTurmeric Powder (Pasupu) - 1/2 tspTamarind (Chinta pandu) - big lemon size (approximately 20gms)Curry 20gms)Curry Leaves (Kari vepaku) - fewOil - 1 and 1/2 tbspSalt as neededMaking Time: 30 minutesPreparationBoil minutesPreparationBoil the eggs and peel off the skin.Cut Egg plant (Vankayalu) as long slices and keep them in bowl of water.Cut onions into small pieces. Cut green chilies as long slices.Make tamarind as juice with 1 cup cup of water.How to make:Heat make:Heat 1/2 tbsp oil oil in a pan and and fry eggs little bit and and take them out.Add out.Add 1 tbsp oil to t o the same pan, addmustard seeds (Avalu), cumin seeds (jeela karra), Methi seeds (menthulu) and fry for 30 secs.Add onions , green chilies and curry leaves and fry until onion comes to brownish color.Add egg plant pieces , turmeric powder and chili powder fry for 2 minutes.Add 1 cup of water , coriander powder and tamarind juice.Add eggs also.Cook in a medium flame for 10 minutes or until egg plant is cooked.You can add more water, if you want more gravy.Egg and egg plant Pulusu is ready. http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/egg-and/12/egg-and-egg-plant-pu egg-plant-pulusu-vankaya lusu-vankaya-egg.html -egg.html Egg and Arbi (Taro Root) Gravy ~ Egg and chamadumpa pulusu IngredientsEggs- 3 nosArbi (chamadumpalu) - 500 gmsOnion - 1 no (big size)Green chilies - 3 nosCumin seeds (Jeela karra) - 1 tspmustard (avalu)seeds (avalu)seeds - 1/2 tspMethi seeds (menthulu) - 1/4 tspSesame seeds (Nuvvulu) powder - 1 tbspCoriander powder (daniyala podi) - 1 tspChili powder - 1 tspTurmeric Powder (Pasupu) - 1/2 tspTamarind (Chinta pandu) - big lemon size (approximately 20gms)Curry 20gms)Curry Leaves (Kari vepaku) - fewOil - 1 and 1/2 tbspSalt as neededMaking Time: 20 minutesPreparationBoil minutesPreparationBoil the eggs and Arbi (chamadumpalu) (chamadumpalu) together until the Arbi is cooked. peel off the skin and cut Arbi into medium size pieces. Peel off the skin from eggs also and keep them aside.Cut onions into small pieces. Cut green chilies as long slices.Make tamarind tamarind as juice with 1 cup of water.How to make:Heat 1/2 tbsp oil in a pan and fry eggs little bit and take them out.Add 1 tbsp oil to the same pan, addmustard seeds (Avalu), cumin seeds (jeela karra), Created using RSS2 RSS2:: a Stratigen brand September 8, 2013, 4:33 am
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Methi seeds (menthulu) and fry for 30 secs.Add onions , green chilies and curry leaves and fry until onion comes to brownish color.Add Arbi (chamadumpalu) , turmeric powder and chili powder fry for 2 minutes.Add 1 cup of water , coriander powder, tamarind juice and sesame seeds powder (nuvvula podi).Add eggs also.Cook in a medium flame for 5 minutes.You can add more water, if you want more gravy.Egg and Arbi (Taro Root) Pulusu is ready. http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/egg-and/12/egg-and-arbi-taro-root-p arbi-taro-root-pulusu-egg-a ulusu-egg-and.html nd.html Avocado chutney IngredientsAvocado IngredientsAvocado ripen - 2 nosTomato - 2 nos (medium size)Onion - 1 no (big size)Lemon - 1 noBlack pepper powder - 1/2 tspsalt as neededMaking neededMaking Time: 10 minHow to make:Cut tomato and onion into small pieces. Washavocadoand squeeze and take out all the pulp into bowlAdd tomato and onion pieces and mix well.Add black pepper powder, lemon juice and salt and mix well.This can be served with chapati or paratha.Avocado paratha.Avocado chutney is ready. http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/avocado-c /12/avocado-chutney.html hutney.html Tomato Red Capsicum chutney IngredientsTomato- 3 nos (big size)Red capsicum - 1 noGreen chilies - 6 nosGarlic cloves - 3 nosCumin seeds (jeela karra) - 1/2 tspTamarind seed less (Chintha pandu) - lemon sizeOil - 2 tspSalt as neededMaking Time: 10 minHow to make:Cut tomato and chilies into small pieces.Cur Capsicum into small pieces.Heat oil in a pan and add capsicum pieces, chili piecesand cook in a low flame for about 2 minutes with closed lid.After 2 minutes add tomato pieces and cook in a low flame for 5 minutes. In between mix well.Put off the stove.While it is hot add cumin seeds , garlic cloves and tamarind and close lid.Let it cool down.Grind in mixer/grinder. Add enough salt.Tomato red capsicum chutney is ready http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/tomato-red-c /12/tomato-red-capsicum-chutn apsicum-chutney.html ey.html Tomato chutney IngredientsTomatoIngredientsTomato- 3 nos (big size)Green chilies - 5 nosGarlic cloves - 3 nosCumin seeds (jeela karra) - 1/2 tspCoriander tspCoriander seeds (Daniyalu) - 1 tspTamarind seed less (Chintha pandu) - lemon sizePeanuts (Veru sanaga pikkalu) - 3 tbspOil - 2 tspSalt as neededMaking neededMaking Time: 10 minHow to make:Cut tomato and chilies into small pieces.Fry peanuts in a pan without oil.Take out the skin off and keep it aside.Heat oil in a pan and addtomatopieces addtomatopieces , chili pieces, coriander seeds and cook in a low flame for about 5 minutes with closed lid. In between mix well. Make sure the tomato pieces are cooked properly.Put off the stove.While it is hot add cumin seeds , garlic cloves and tamarind and close lid.Let it cool down.Grind peanuts andtomato piecesin mixer/grinder. mixer/grinder. Add enough salt.Tomato chutney is ready http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/tomato-chutn /12/tomato-chutney.html ey.html Mushroom and Greens curry IngredientsMushrooms IngredientsMushrooms - 500 gmsOnion- 1 no (big size)Methi leaves (menthi kura) - 1/2 bunchSpinach leaves (Pala kura) - 1/2 cutGarlic paste - 1 tspGinger paste - 1 tspChili powder - 1/2 tspturmeric powder powder - 1/4 tspOil - 1 tbspSalt as needed.Making Time: 10 minPreparationCut minPreparationCut Onions as small pieces and keep aside.Cut mushrooms into medium size pieces and keep aside.Cut Spinach, Methi leaves as small pieces and keep aside.How to make:Heat oil in a pan and add onion pieces and fry until brownish color.Add chili powder, turmeric powder, salt, ginger paste and garlic paste and fry f ry for 20 secs.Add mushroom pieces and cook them in a low flame for about 3 minutes.Add all green leaves leaves and cook for 5 minutes in a low flame.Turn off the flame.Mushroom and Greens curry is ready http://www.idlikitchen.com/2011 http://www.idlik itchen.com/2011/12/mushroom/12/mushroom-and-greens-c and-greens-curry.html urry.html
Created using RSS2 RSS2:: a Stratigen brand September 8, 2013, 4:33 am
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