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Beans Kobbari Karam ~ Beans And Coconut Curry

Beans Kobbari Karam ~ Beans And Coconut Curry

Beans Kobbari Vepudu / Karam ~ Beans and Coconut Curry
Ingredients :Chopped Beans : 1 cup
Grated Dry Coconut : 1 tbsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 2 stems
Red Chilli Powder : ½ to 1 tsp
Turmeric Powder : ¼ tsp
Oil : 2 tsp
Salt to taste

Method :

Break the beans and remove the fiber. Cut them into small pieces and pressure cook for 3 whistles. Heat oil in vessel and add the mustard seeds,chana dal, urad dal and let them splutter. When the seeds stop tossing, add the curry leaves and stir for few seconds. Now add the beans, red chilli powder, turmeric, salt and grated coconut. Mix well, cook for 5 minutes and switch off the flame. Serve hot with steamed rice or roti.

Biyyam Pindi Vundala Upma ~ Rice Flour Balls Upma

Biyyappindi Vundala Upma ~ Rice Flour Balls UpmaIngredients :

Rice Flour : 1 cup
Onion : 1
Grated dry coconut : 1 tbsp
Mustard seeds : ½ tsp
Chana Dal : ½ tsp
Urad dal : ½ tsp
Curry Leaves : 2 stems
Turmeric Powder : ¼ tsp
Red chilli powder : ½ tsp
Oil : 1 tbsp
Salt to taste 

Method :

Mix the rice flour and salt together and make stiff dough by adding water as necessary. Divide the dough into peanut size balls and pressure cook for 3 whistles. Peel and chop the onion into thin strips and keep them aside. Heat one table spoons of oil in a vessel and add the mustard seeds,chana dal, urad dal and let them splutter. When the seeds stop tossing, add the curry leaves, chopped onions and fry until light golden color. Now add the boiled rice flour balls, grated coconut, turmeric, salt and redchilli powder and mix well. Cook for 3 to 5 minutes and switch off the flame. Serve hot.

Verusenagapappu Vundalu ~ Peanut Laddu

Ingredients :Groundnuts : 1 cup
Grated Jaggery : 1 cup
Ghee : 1 tsp

Method :

Dry roast the groundnuts until brown color and allow it to cool. Remove the skin and keep aside. Mix the jaggery and water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery. Make a thick syrup of 3 threads consistency. To test the jaggery syrup place a drop on the plate. The drop should remain as it is i.e., it should not spread. Now add the roasted peanuts and ghee and mix well. Keep it aside to cool little. Shape into small round balls and store in a air tight container.

Other Names : Verkadalai Urundai, Verusenaga Muddalu, Peanut Laddoo, Kadalekai Unde.

Munakkaya Kobbari Paala Koora ~ Drumsticks In Coconut Gravy

Ingredients :Drumsticks : 2
Onions : 2
Chana dal : 1 tsp
Mustard Seeds : 1 tsp
Urad dal : 1 tsp
Curry leaves : 2 stems
Turmeric Powder : ¼ tsp
Red chilli powder : ½ to 1 tsp
Oil : 1 tbsp
Salt to taste

For Coconut Milk :

Coconut : 1
Warm water : 4 cups

Method :

Cut the coconut into medium size pieces and grate it finely in a blender. Now add the one cup of warm water to it and grind for 2 minutes. Squeeze out the coconut milk and keep aside. Put the coconut pulp back in the grinder and add the another cup of warm water. Grind for 2 minutes and squeeze out the coconut milk. Repeat the same procedure for remaining warm water. Set the coconut milk aside. Wash and cut the drumsticks into 1 inch size pieces and keep them aside. Heat oil a vessel and add the mustard seeds, chana dal, urad dal and let them. When the seeds stop tossing, add the curry leaves and fry for few seconds. Now add the chopped onions and fry until light golden color. Put in the drumsticks, coconut milk and turmeric powder. Cook over a low flame till the drumstick is tender. Then add the salt and red chilli powder and cook for another 2 minutes and serve hot.

Other Names : Munakkada kobbari pala kura, Drumsticks curry with Coconut milk, Mulakkaya Kobbaripala koora, Nuggekai Kayi Haalu Palya, Murunga Thengai Pal Curry.

Mokkajonna Pakodilu ~ Corn Pakora

Mokkajonna Pakodi ~ Corn Pakoda
Ingredients :Corn kernels : 1 cup
Onion : 1
Besan : 1 tbsp
Red Chilli Powder : ½ tsp
Salt to taste
Oil for deep frying
Handful of fresh coriander leaves

Method :

Peel and cut the onion into small pieces and set aside. grind the corn kernels along with coriander leave and salt into a smooth batter. Then add thebesan, chopped onions, red chilli powder and mix well. Heat oil in a frying pan. Apply little water or oil on your fingers. Take small lemon size balls of this batter, flatten them a little and deep fry them in hot oil till they turn golden color. Remove from the oil and serve with tomato ketchup and a cup of tea.

Kalchina Aratikaya Pachadi ~ Roasted Plantain Chutney

Kalchina Aratikaya Pachadi ~ Fire Roasted Plantain (banana) Chutney
Ingredients :Plantain (Raw Banana) : 1
Coriander seeds : 2 tsp
Urad Dal : 1 tsp
Dry Red Chillies : 8
Tamarind : small gooseberry size
Mustard Seeds : ¼ tsp
Chana dal : ¼ tsp
A pinch of hing
Few curry leaves
Salt to taste
Oil

Method :

Soak the tamarind in water and set aside. Coat the plantain with oil and place the plantain directly on the stove flame. Roast the plantains, until they are black. When the plantains turn black, remove from the flame and allow it to cool. Peel the plantain and cut into pieces. Keep them aside. Heat 2 tea spoons of oil in frying fan. Add and fry the coriander seeds and urad dal to light brown color. Now add the red chillies and let them fry for another few minutes. Take it out from the pan and allow it to cool. grind the roasted spices into fine powder. Then add the roasted plantains, soaked tamarind and salt to it. Grind into a paste using a little water. Heat one table spoon of oil in pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for another few minutes and turn off the flame. Add this popu / tadka to the chutney and mix well. Serve with dosa, roti or rice.

Maramarala Pulihora ~ Puffed Rice With Tamarind

Borugula Pulihora (Pulusu Borugulu) ~ Puffed Rice with Tamarind
Ingredients :Puffed Rice : 5 cups
Tamarind : lime size ball
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Green Chillies : 2
Red Chillies : 2
Handful of Ground nuts
Cashews : 5 - 10
A pinch of Hing
Curry Leaves : 2 stems
Turmeric Powder : ¼ tsp
Oil : 2 tbsp
Salt to taste

Method :

Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside. Soak the puffed rice in water for two minutes and drain it to remove all excess water and keep aside. Heat two table spoons of oil in a wide vessel. Add the mustard seeds,urad dal, chana dal and ground nuts and fry them. When they start to splutter add the cashews, curry leaves, hing, chopped green chillies and red chillies and fry for a few minutes. Now add the tamarind pulp, salt and turmeric powder. Fry the mixture till oil comes out. When the tamarind pulp becomes thick, add soaked puffed rice and mix well. Let it cook for 2 minutes on a medium flame and remove from the flame. Serve hot.

Potlakaya Kandipappu Vepudu ~ Snake Gourd And Yellow Lentil Stir Fry

Potlakaya Kandipappu Vepudu ~ Snake Gourd and Yellow Lentil Stir Fry
Ingredients :Snake gourd pieces : 2 cups
Handful of yellow lentil (Toor Dal)
Mustard seeds : 1 tsp
Urad Dal : 1 tsp
Chana Dal : 1 tsp
Red Chillies : 1
Red Chilli Powder : ½ tsp
Turmeric Powder : ¼ tsp
Sugar : ½ tsp
Curry Leaves : 2 stems
Salt to taste
Oil : 1 tbsp

Method :

Put the yellow lentil in a pressure cooker and sprinkle very little water and cook till 3 whistles. Switch off the flame and wait until the pressure go off. Heat oil in a wide vessel and add the mustard seeds, urad dal, chana dal and let them splutter. When the seeds stop popping, add the curry leaves and red chillies and stir for another few seconds. Now add the snake gourd pieces, salt and turmeric powder. Mix very well, cover with a lid. Let it cook completely. When it's done, add the cooked lentil, red chilli powder and sugar. And cook for two minutes and serve hot with roti or steamed rice with dollop of ghee.

Potlakaya Pappu ~ Snake Gourd Dal

Padavala Kai Tovve ~ Potlakaya Pappu ~ Snake Gourd LentilIngredients :Yellow Lentil : 1 cup
Snake Gourd pieces : 2 cups
Tamarind : Small size ball
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Turmeric Powder : ¼ tsp
Red Chilli Powder : ½ tsp
Dry red chilies : 1 or 2
Curry Leaves : 2 stems
A pinch of hing
Salt to taste
Oil : 2 tsp

Method :

Wash and chop the snake gourd into small or medium size pieces and set aside. Put the yellow lentil, snake gourd pieces, tamarind, turmeric and 2 ½ cups of water in a pressure cooker and cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Remove the dal from the cooker and add the salt and red chilli powder. Mix well and cook on a low flame for few minutes and set aside. Heat oil in a vessel and add the mustard seeds, urad dal, chana dal and let them splutter. When the seeds stop popping, add the curry leaves, hing and red chillies. Fry for another few seconds and pour over the cookeddal mixture. Mix well and serve hot with roti or steamed rice and dollop of ghee.

Indian Cinnamon Tea

Indian Cinnamon Tea ~ Dalchina Chekka Teneeru
Ingredients :Cinnamon stick : 1 inch piece
Tea Powder : 2 tsp
Water : 2 cups
Milk : ½ cup
Sugar to taste

Method :Bring one cup of water to boil, then add the tea powder, cinnamon stick, milk and sugar. Let it boil on a low flame for 5 minutes and switch off the flame. Strain the tea into cups and serve.

Karam Jeedipappu ~ Spicy Cashews

~ Cashews ~
Ingredients :Cashew nuts : 150 gms
Red Chilli Powder : ½ tsp
Pepper Powder : ½ tsp
Sugar : ½ teaspoon ( Optional )
Salt to taste
Ghee for deep frying

Masala Jeedipappu ~ Spicy Kaju
Method :

Deep fry the cashews in ghee until they become light golden color. Remove from the oil. Immediately sprinkle the fried cashews with salt, red chilli powder, sugar and pepper powder. Mix very well. Serve as a snack.

Corn Ragda Chat

Corn Ragada ChatIngredients :Corn Kernels : 250 gms
Potatoes : 250 gms
Onions : 2
Tomato : 1 cup
Carrot : 1
Fresh Coriander leaves : 1 small bunch
Garam Masala : 2 tsp
Turmeric Powder : ¼ tsp
Red Chilli Powder : ½ to 1 tsp
Salt to taste
Oil

Method :Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Mash the boiled potatoes with fingers or masher and set aside. Chop the onion and tomato into small pieces and set aside. Wash, peel and grate the carrot and keep aside. Heat one table spoon of oil in a vessel and add the chopped onions. Fry for 2 minutes. Now add the boiled corn, mashed potato, tomato, carrot, salt,garam masala, turmeric powder, red chilli powder and 1 glass of water. Cook for 5 minutes. Now add the copped coriander and cook for another 2 minutes. Decorate with fresh coriander leaves and chopped onions. Serve hot.