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.                                                          

Soya chunks Egg keema

                                                                                 

Soya chunks egg keema is snack recipe. Raghu likes soya chunks because of its health factors. So I thought of preparing some thing different for him.

Raghu liked a lot. And even his friends too..

Ingredients for Soya chunks keema

Soya Chunks - 1 cup

Eggs - 2

Salt - To taste

Oil - 3 spoons

Lemon Juice - 1/4th spoon

Coriander leaves - 6

Ingredients to grind

Ginger - 1 inch piece

Garlic cloves - 2

Cloves - 2

Cinnamon- 1 small piece

Grind the above ingredients and keep it a side.

Procedure:

1. Add soya chunks in the boiling water. Wait until size of  soya chunks got increased. Squeeze water from soya chunks. Fry soya chunks in one spoon of oil until it turns golden brown color.

              

2. Take a pan or remove soya chunks in the same pan add oil beat two eggs, Add salt in that and stir continuously till in became small small pieces.

                   

3. Take a pan or remove egg , In the same pan add oil when it became hot add grinded masala and fry for three minutes. Then add egg and soya chunks fry for 2 minutes. Add 1/4 th spoon lemon juice mix evenly. Add coriander leaves on the top for good smell.

                                                                                                                                                                                                                         

Oats Chapathi

                                                                               

We all know that oats are good for health and also helps in maintaining weight. Raghu likes healthy food. So I thought of preparing oats chapati for dinner. Raghu liked this chapathi a lot and even our neighbors too. Try this chapathi it is really yummy. You can have this chapathi along with curry or you can eat directly.

Ingredients for Oats Chapathi

Oats   - 1 cup

Wheat Flour - 1 cup

Green Chilies - 2

Onion - 1 Medium Sized

Salt - To taste

Jeera- 1/2 spoon

Coriander Leaves - 10

Butter / Oil - 1 spoon

Procedure:


1. Grind oats in to fine powder. Take a bowl add grinded oats, wheat flour, Chopped onions and chilies, salt, Jeera , Coriander leaves chopped, Butter add water accordingly and mix like chapathi dough.

                                                                               

2. Roll the mixture in to small balls. Roll out using chapathi rollers as circle.  Heat tawa and add chapathi carefully. Add little ghee or butter or oil and fry until brown spots starts appearing.

                                             
Note :
1. you can add ajwain while mixing the dough.

                                                                                                                         

Raw Banana Stir fry / Aritikaya vepudu

I love stir fries. Everyday for lunch I use to prepare one stir fry and Sambar/ Rasam. This Raw Banana stir fry is very easy to prepare. I will prefer this fry with Rasam. 

                                                      

Raw Banana Stir Fry/ Aritikaya Vepudu Recipe - Ingredients

Serves 2

• Raw Banana - 1
• Onion -1 medium sized
• Turmeric powder - a generous pinch
• Salt - to taste

To Temper:

• Oil -  1 tsp/ 2 spoons
• Mustard Seeds - 1 tsp
• Urad Dhal - 1/2 tsp
• Curry leaves - few
• Hing(Inguva) - 1/4 tsp
• Garlic Clove -1

1. Pressure cook Raw Banana pieces for one whistle.Take a pan add 2 spoons of oil. When oil became hot add mustard seeds when mustard seeds started spluttering. Add Mustard Seeds, Urad Dhal, Curry Leaves, Hing and mashed Garlic clove fry for a minute. Add onions.

                                     

2. When onions half cooked add pressure cooked Raw Banana and fry for a minute. Add salt & turmeric again fry for a minute. Add chilly powder mix evenly and off stove.

                                                                                                                                                         

Note :

1. If you don't have pressure cooker you can boil Banana pieces for 15 minutes.