Andhra style Mushroom Curry

                                                                               

Mushroom curry is good with both chapathi and rice. This I learnt from my mother. She use to prepare with very small buds which grows in rainy season. It will be very tasty when compared to mushrooms what we get in stores. If it is available for you. Just try that one as well.

INGREDIENTS:

Mushrooms - 1 Pack

Tomatoes - 2 Medium sized

Onions - 1 Medium sized (Optional)

Salt - To taste

Turmeric powder - A generous pinch

chilly powder- 1/4 spoon

TO GRIND :

Ginger - 2 inch long

Garlic cloves - 3 to4

Cloves -2

Cinnamon - 1 inch piece

Coriander seeds - 1 spoon

pepper corns - 5

Coconut fresh / dried - 2 to 3 pieces

Grind all together in to fine paste. 

PROCEDURE :

1.  Take a pan add 5 - 10 spoons of oil. When oil became hot add curry leaves and grinded Masala. Fry until masala smell starts or roughly for 5 mins. Then add onions which is optional fry for a minute.

                                                                                   

2. Add chopped mushrooms and fry for a minuted. Then goes chopped tomatoes fry until tomatoes starts leaving water. Add salt and turmeric powder. Add 1/2 cup of water and cook for 10 minutes or cook until mushroom & tomatoes fully done. Then finally add chilly powder mix well and off the stove.

                                                                                 

Andhra style cauliflower chutney

                                                                               

I know from past few days no updates from me. So now started with an spicy recipe. These days I tried out so many recipes for u viewers. Love to share all those. Coming to this recipe I learnt from my M.I.L. And my hus is biggest fan of this.

INGREDIENTS :

Cauliflower - 1 1/2 cup
Mustard powder - 1/2 spoon
Chilly powder - 1 spoon
Salt - To taste
Tamarind - 50 grams

TO TEMPER :

Oil - 10 spoons
Cumin seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Garlic cloves mashed - 3 to 4
Curry leaves - 5 to 7

PROCEDURE:

1. Soak tamarind for half an hour.Boil water until bubbles started. Add cauliflower in boiling water for just few seconds and remove cauliflower and drain water.Take a neat dry cloth or towel and spread this cauliflower and let it dry for 1 hour.

                                                                                 

2. Boil the tamarind until it became thick juice.When it became cool. Extract juice and throw the waste out. Take a bowl add cauliflower , chilly powder, salt, Mustard powder and Tamarind juice mix all together well.

                                                                             

3. Take a pan add oil when it became hot add all things under temper when it starts spluttering add in to cauliflower mixture and mix well. If u store this chutney in refrigerator it will stay for 1 month.

Note:

1. If u want to add Lemon Juice u can add 2 to 3 spoons of Lemon juice instead of Tamarind juice.
2. Store in a dry air tight container. Don't put wet hands or wet spoons so that your pickle won't spoil.

Tomato Potato curry

                                                                             

This curry is good with both rice and chapathi. There are two versions with this combination. One is Masala and one is normal. I am going to explain an normal one.

INGREDIENTS :

Tomatoes - 1 Medium sized
Potatoes - 1 big
Onion - 1 medium sized
Salt - To taste
Chilly powder- 1/2 spoon
Turmeric - A Generous pinch.
coriander leaves - 10 (Optional)

TO TEMPER :

Oil - 2 to 3 spoons
Cumin seeds - 1/4 spoon
Mustard seeds - 1/4 spoon
Curry leaves - 4
Chana dal - 1 spoon

PROCEDURE:

1. Take a pan. Add oil when it became hot add things under temper. When it starts spluttering add chopped potatoes fry for a minute. Then add Chopped onions fry for a minute. Add tomatoes wait until it oozes water. Then add salt and turmeric powder.

                                                                                 

2. Add 1/2 cup of water. And cook for 10 minutes or until gravy became thick. Then add chilly powder mix well and off the stove.  Sprinkle coriander leaves for extra fragrance and taste.

                                                                                

Bengal Gram Rasam

                                                                                

Ingredients For Rasam:

• Boiled water of Bengal Gram - 1 cup
• Water - 1/2 cup
• Rasam powder - 1 spoon
• Chilly powder - 1/2 spoon
• Salt - To taste
• Turmeric Powder - A generous pinch
• Tamarind - A small piece (1 inch)
• Chopped Tomato - 1 

To Temper:

• Mustard seeds - 1/4 th spoon
• Jeera - 1/4th spoon
• Curry Leaves - 5 to 6
• Garlic cloves - 2
• oil - 2 spoons
• Pepper powder - A generous pinch
• Hing - A generous pinch

PROCEDURE :

1. Take a bowl add all the ingredients under Ingredients for Rasam and boil it until water bubbles started. Roughly boil for 15 minutes.

                                                                            

2. Take pan add oil when it became hot add things under Temper. When it starts spluttering add boiled Rasam and off the stove. 

                                                                               

Potato stir fry

                 

                                                                             

Aloo is all time favorite vegetable for my husband. He loves to eat any variety prepared with Aloo. This is one among them. And this tastes good with both rice & chapathi.. I enjoyed my meal with potato and Black-gram Rasam.

INGREDIENTS :

Boiled Potatoes - 3 Medium sized
Onion - 1 Medium sized
Salt - To taste
Chilly powder - 1/2 spoon
Turmeric - A generous pinch

TO TEMPER :

Mustard seeds - 1/4 spoon
Jeera - 1/4 spoon
Curry Leaves - 3 to 5
Chanadal - 1/2 spoon
Uraddal - 1/2 spoon
Garlic - 1 mashed

PROCEDURE:

1. Take a pan pour 2 spoons of oil when it became hot add thing under Temper and wait until it starts spluttering. Add chopped onions and fry until it became golden brown color. Then goes this boiled potatoes chopped.

                                                                             

2. Add salt and turmeric and fry for 2 minutes. Then add chilly powder. Mix evenly and off the stove.

                                                                               

Tomato Egg Masala

                                                                             

INGREDIENTS:

Eggs - 2 /3 Boiled
Tomatoes - 2 Medium sized
Onions - 1 Medium sized
Turmeric - A generous pinch
Salt - To taste
Chilly powder - Half spoon
Garam Masala - 1/2 spoon
Ginger Garlic - 2 spoons
Bay leaf - 1
Cloves -3
Cinnamon - 1 inch
Jeera - 1/4 spoon

PROCEDURE :

1.  Take a pan add oil when it became hot add Bay leaf, Cloves , Cinnamon & jeera fry for a minute. Add ginger garlic paste and stir it. Then goes onions fry until golden brown color. Add Tomatoes and cook until it starts leaving water.

                                                                               

2. Add salt and turmeric and also add a cup of water. And let it cook until tomatoes were fully cooked. Then add boiled eggs and cook for a minute. Add Garam Masala and chilly powder mix evenly and off the stove.

                                                                                 

NOTE :
1. Don't forget to silt eggs with knife. 

Pointed Gourd curry

                                                                               

I never brought pointed gourd before. After coming here I just saw them in Indian store and I tried out my own. I just waiting for positive response from my Hus. He told it is tasty and good. Coming to the recipe

INGREDIENTS:

Pointed Gourd- 3
Tomato - 1
Onion - 1 Medium sized
Turmeric - A generous pinch
Salt - To taste
Chilly powder - 1/2 spoon

TO TEMPER:

Oil - 3 spoons
Chanadal - 1/2 spoon
Jeera - 1/4 spoon
Mustard seeds - 1/4 spoon
Curry Leaves - 3 to 5
Dried chilies - 1
Hing - A pinch
Garlic clove - 1 Mashed

PROCEDURE:

1. Peel out the skin and seeds inside the pointed gourd. Take a pan add oil. When oil became hot add things under the temper table. When it starts spluttering add chopped onions and pointed gourd fry for 2 minutes. Add turmeric and salt.

                                                                               

2.  Then add chopped tomatoes. Cook until tomatoes starts leaving water. In between add a small cup of water to avoid stickiness. when tomatoes well cooked add chilly powder and off the stove.

                                                                                 

Bendi stir fry

                                                                                 

INGREDIENTS

1. Bendi                                              250 Grams
2. Onions                                                   1
3. Turmeric powder                                 Pinch
4. Salt                                                       To taste

INGREDIENTS TO GRIND

• Coconut                                               2 Medium pieces
• Garlic clove                                         1

Grind coconut and garlic in to fine powder.

TO TEMPER

1. Oil                                                        5 spoons
2. Jeera                                                     1/2 spoon
3. Mustard Seeds                                      1/4 spoon
4. Urad dal                                                1/4 spoon
5. Curry Leaves                                         4 to 5
6. Chanadal                                               1 spoon

PROCEDURE

1. Take a pan pour oil. when oil became hot add Jeera, Mustard seeds, Urad dal, Curry Leaves & Chanadal. When Chanadal became golden brown color add chopped Bendi for a minute. Add turmeric and salt. Mix evenly then add onions.

                                                                               

2.Fry until onions become golden brown color and also wait until Bendi fried properly .Add grinded Coconut and garlic powder. Add half spoon of chilly powder mix properly and off the stove.

                                                                                 

                                                                                   

Groundnut Coconut chutney / Palli chutney

                                                                                

Palli chutney / Groundnut coconut chutney is good for Idly, Dosa, Vada, Punugulu and many more south Indian breakfasts..

Ingredients:

1. Groundnuts - 1 cup

2. Coconut- 3 small pieces

3. Green chilies- 4 to 5

4. Garlic clove- 2

5. Tamarind- 1 small piece 

6. salt - To taste

7. Coriander seeds - 1/2 spoon 

To Temper:

1. Cumin seeds -1/4 spoon

2. Jeera - 1/4 spoon

3. Curry leaves - 4 to 5

4. Red chilies -2

5. Chanadal - 1/2 spoon

Procedure:

1. Fry groundnuts and peal outer cover. Take a pan add oil when it became hot add coconut, Green chilies, Garlic clove and tamarind and fry for a minute.

                                                                               

2.Take a jar add groundnuts and fried contents grind in to fine paste with little water and salt. Take a pan add oil and then add things in to temper.

                                                                              

Potato spring onion stir fry

                                                                               

I saw this stir fry preparing by my friend Shradha Kushwah.  But I never knew how she will prepare and I never tasted too. My another friend told it was tasty. So I tried this fry. Raghu liked . He had with both rice and chapathi and he told this gives more taste with chapathi.

Ingredients:

Potatoes boiled - 3
Spring onions - 1 bunch
Onions - 1 small
Tomatoes - 1
Chilies - 2
Ginger garlic paste - 1 & 1/2 spoon
Garam Masala Powder - 1/2 spoon
salt - to taste
Turmeric - A generous pinch

To Temper:

Oil -2 spoons
Curry leaves - 4
Cumin seeds - 1/4 spoon
Mustard seeds - 1/4 spoon
Hing - A small pinch

Procedure:

1. Take a pan. Add oil when it became hot add things in temper table. When it starts spluttering add ginger garlic paste and fry for a minute. Add chopped onions and chilies fry until onions were more than half cooked. Add chopped tomatoes & boiled potatoes fry for a minute.

                                                                             

2. Add salt and Turmeric fry for one more minute. Chop spring onions and fry for two minutes. Add Garam Masala powder mix evenly and off the stove.

                                                                               

Tomato curry

                                                                               

Tomato curry is Raghu's favorite curry !! He can live entire life with tomato curry. Tomato curry is good with both rice & chapathi. Here is the recipe.

INGREDIENTS 

• Tomatoes - 3
• onion - 1 medium
• Green chilies -1
• Turmeric powder- A generous pinch
• Curry chilly powder Or Normal Chilly powder - 1/2 spoon
• Salt - To taste

To Temper:

• Mustard seeds - 1/4 spoon
• Cumin seeds - 1/4 spoon
• Chana dal - 1/2 spoon
• Curry leaves - 4
• Garlic cloves - 1
• Hing - small pinch 

PROCEDURE:

1.  Take a pan. Add 2 spoons of oil. When oil become hot add things in temper table except garlic . When it starts spluttering add mashed garlic and fry for a minute.  Add onions & green chiles fry for a minute.Add chopped tomatoes wait until tomatoes starts leaving water. Add turmeric and salt.

2. Cook for 5 more minutes. Add water if needed. Sprinkle chilly powder mix evenly and off the stove. Add Coriander leaves for extra taste..

Curry chilly powder

                                                                               

Curry chilly powder is very important kitchen item for every house wife in Andhra.  This recipe i learnt from my Mom & my MIL. At the end of every curry just sprinkle this powder. It gives extra taste and nice aroma.

INGREDIENTS 

• Chilly powder - 2 cups
• Garlic cloves - 10 to 15
• Coriander seeds - 1/2 cup
• Mustard seeds - 1 spoon
• Jeera - 2 spoons
• Methi seeds - 1/2 spoon
• Turmeric powder - 1 spoon

Procedure:

1.  Fry Coriander seeds for a minute. Then add mustard seeds, Jeera, Methi seeds fry for a minute.

                                                                             

2. Take a jar add fired items, Turmeric powder & chilly powder and grind it as fine powder.

                                                                               

3. Preserve in air tight jar or bottle.

Note :

1. I prepared with 3/4 cup of chilly powder.

Egg Masala Curry

                                                                             

Egg Masala Curry is good with both chapathi and Rice. I learnt this curry from my mom. She cooks Non veg items well. This all time favorite curry in our home. If no chicken in home then we will prefer Egg curry . And recipe is as follows:

Ingredients for Egg curry:

• Eggs - 3 (Boiled)
• oil - 3 spoons
• Salt - To taste
• Turmeric - A generous pinch
• Chilly powder - 1/2 spoon
• Curry leaves- 3

Ingredients to grind:

• Ginger - 1 inch
• Garlic cloves - 2
• Cloves -2
• cinnamon - 1 small piece
• Coconut - 2 small pieces
• Onion - 1 small
• Tomato - 1 small 
• Mint Leaves (Optional)- 4
• Coriander Leaves(Optional) - 2 

Grind the above ingredients in to fine paste.

Procedure:

1.  Take a pan pour oil. When oil became hot add curry leaves. When it start spluttering add the grinded Masala. Fry for 10 mins by add water accordingly, Don't add more water curry will become watery.

                                                                                 

2. Take eggs and slit it. so that masala will go inside. Add salt, Turmeric powder,Chilly powder.Fry for 5 more minutes and off the stove.. 

Lemon Rasam

                                                                             

Lemon Rasam goes well with Rice. Rasam along with any stir fry is perfect combination . Haaaaa really yummy !!!  I learnt Rasam from my mother and Rasam powder from my MIL. Quite interesting right. Here is the recipe.

Ingredients For Rasam:

• Lemon Juice - 1/2 Lemon
• Water - 1 cup
• Rasam powder - 1 spoon
• Chilly powder - 1/2 spoon
• Salt - To taste
• Turmeric Powder - A generous pinch

To Temper:

• Mustard seeds - 1/4 th spoon
• Jeera - 1/4th spoon
• Curry Leaves - 5 to 6
• Garlic cloves - 2
• oil - 2 spoons
• Pepper powder - A generous pinch
• Hing - A generous pinch

PROCEDURE :

1.  Add lemon juice, water, Rasam powder, Chilly powder, salt and turmeric powder. Boil until bubbles started. Roughly 15 mins.

                                                                                 

2.Take a pan add oil when it become hot add mustard seeds, Jeera, Curry Leaves. When it starts spluttering add Mashed Garlic, Pepper powder and hing. Fry for a minute and add this in to Rasam.

                                                                                   Note :
1. You can increase or decrease quantity of lemon according to you. While mixing lemon in water just taste water and decide.
2. Rasam powder recipe is in spicy powder category. 

Moong Dal Curry

                                                                             

Hello friends today I would like to introduce Moong dal Curry. This I learnt from Shwethna. She is from Mangalore. I like this curry of her. So thought of preparing . I made little changes according to me and tried it. It was really good. Raghu liked it a lot. This curry is good with both Chapathi and Rice.. Thanks to Sujeeth (Shwethna's Husband) for giving  Masala recipe.

Ingredients:

• Moong Dal - 1 cup (Soak it for an hour)
• Curry Leaves - 4
• Salt - To taste
• Turmeric - A generous pinch

Ingredients to grind:

• Coconut - 3 small pieces(Normal or dried)
• Dhaniya seeds / Coriander seeds - 1 spoon
• Jeera - 1/2 spoon
• Mustard seeds - 1/4 spoon
• Methi seeds - 3
• Turmeric powder - A pinch
• Red chillies / Chilly powder - 2 chilies or1/2 spoon
• Tamarind juice - 1/2 spoon 

PROCEDURE:

1. Take a pan. When it become hot add Coriander seeds, Jeera, Mustard seeds, Methi seeds fry it for a minute. Take a jar add fried Coriander seeds, Mustard seeds, Jeera, Methi seeds , Coconut, Red chilies or chilly power, Tamarind Juice and Turmeric powder. Grind it along with a cup of water.

                 
2. Take a pan. Pour oil of 2 spoons. When it became hot add Jeera & Curry leaves. When it starts spluttering add Masala and cook until 5 mins. Add soaked Moong Dal and cook until Moong Dal cooked roughly for 12 mins.

                                                                                       
3. Add little chilly powder and salt to taste.  And off the stove.

                                                                                   

                                                        

Tomato Chutney

                                                                                 

Tomato chutney is very famous among Andhra style chutneys. I learnt this from MIL. This chutney is good with Rice , Chapati, Idly and Dosa.

Ingredients for Tomato chutney

Tomatoes  - 3

Green Chilies - 5 

Salt - To taste

Oil - 3 spoons

Garlic cloves - 2

Coriander Seeds - 1/2 spoon

Coriander leaves - 6

Tamarind- small piece (Half lemon size) 

Ingredients to Temper

Curry Leaves - 6 to 8

Jeera - 1/4 th spoon

Mustard seeds - 1/4 spoon

Hing - A generous Pinch

Procedure:


1. Take pan add oil. When oil became hot add coriander seeds, Garlic and green chilies. Fry for a minute. Then add tomatoes again fry for a minute.

                                                                                


2. Grind the mixture. Don't make it in to fine paste. Take a pan add oil when it became hot add things in temper table. when it starts spluttering add grinded mixture and fry for a minute. 

                                                                                  

Note :

1. This chutney stays for a week if you add 2 spoons oil extra. So I added oil.
2. Color of chutney may change depends on Tomatoes used.

Vada Pav

                                                                           

When we are in Bangalore we use to have vada pav in Goli Vada Pav center . After coming here we are missing vada pav . So I thought of preparing vada pav. And finally the day came prepared vada pav and waiting for response from Raghu. He told it is too good. So I thought of sharing this recipe to u.

Ingredients

Pav Buns - 4

Spicy red Chilly powder - 2 spoons

Green Chutney (optional)

For Vadas

Boiled Potatoes - 3 Medium Sized

Ginger - 2 pieces / 2 inch

Green Chilies - 3

Jeera - 1/2 spoon

Mustard seeds - 1/4 spoon

Salt- To taste

Turmeric - A generous pinch

Lemon - 1/2 Spoon

For Vada Coating

Besan Flour - 1/2 cup

Chilly Powder - 1/2 spoon

Salt - To taste

Turmeric - A generous pinch

 For Spicy red chilly powder

Chilly powder - 1 & 1/2  spoon

Dhaniya seeds - 1/4 spoon

Jeera - 1/4 spoon

Garlic Cloves - 2

Grind the above ingredients and keep it a side.

Procedure:

1. Grind Green Chillys and ginger in to fine paste. Take a pan add oil when it became hot add cumin seeds and jeera. When it started spluttering add grinded ginger and chilies and fry for a minute. Then add mashed potatoes in that.

                                                                                 
2. Add salt and Turmeric powder mix well and fry for 1 minute. Add lemon juice 1/2 spoon. Divide in to Lemon sized balls. 

                                                                                    

3. Mix all contents in Vada coating with water. And mix with out lumps. Dip potato balls and fry in hot oil. Fry until it turns golden brown color.

        

4. Take buns. Apply spicy red chilly powder both sides or one side you can apply green chutney. Keep this vada in between and press.

                                                                

5. Slit green chilies fry in oil and sprinkle salt. Have a bite along with this salted chilies.    


Note :


1. I used burger buns because we don't get vadapav buns here.