Beetroot And Peanut Stirfry

My next recipe for this lunch menu is again a side dish. But it's not like broadbeen, brinjal and cauliflower curry, today's recipe is a sir fry. Beetroot  a healthy root vegetable, but most of the people don't like this vegetable because of it's color. Even we add any other vegetable along  with this,beetroot will change that vegetable color too. Usually we top with grated coconut for stir fries, this beetroot will change the white coconut color. Because of that i don't like to add any other vegetable with beetroot. But I cook this vegetable twice in a week because of it's nutritional values.   

 INGREDIENTS:---
Beetroot  --- 3 medium size
Onion  --- one big chopped
Oil  ---  one tab sp
Mustard seeds  --- 1/4 tea sp
Cumun seeds --- 1/2 tea sp
Channa dal ---  1/2 tea sp
Urad dal  ---  1/2 tea sp
Peanuts  --- 1/4 cup
Curry leaves  --- one spring
Turmeric powder  -- 1/4 tea sp
Salt to taste
FOR MASALA;-
Coriander seeds  ---1/2 tea sp
Red chillies  ---  4
Sesame seeds  -- 1/2 tea sp
Peanuts  --- 1 tea sp
Garlic cloves  --- 5                                                                       
                                                                               

METHOD:----
1. Peel and cut beetroot in to small cubes, add half cup water and salt cook till beetroot pieces are 3/4 cooked, remove and set a side.
2. Heat a pan and dry roast coriander seeds, peanuts, red chillies, cumin seeds, sesame seeds one by one and grind all the spices along with garlic cloves in to a fine powder.
                                                                 
                                                                                 

3. Heat oil in a pan add 1/4 cup peanuts fry till golden remove and set a side.
4. Now add mustard seeds to the same oil let them splutter then add channa dal, urad dal, cumin seeds, let them fry for a while then add curry leaves and chopped onion. Fry till onion turns in to transparent.
5. Then add boiled beetroot pieces along with the water if any add turmeric powder give a good stir and cook in a medium heat, stirring occasionally till all the moisture evaporates, 
6. Sprinkle the ground masala mix well, check the salt and adjust.
7. Add fried peanuts mix well to combine every thing, stir fry for few minutes in a medium heat.
Remove from pan and serve with rice and any dal,  or as a side dish for roti.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#77

                                                          

Chikkudukaya Velluli Karam Kura - Indian Broad Beans Stir Fry With Garlic Flavor

My second recipe under Stir fries for this week is a seasonal vegetable. Which is very much available in winter and very popular in Andhra cuisine. Chikkudu kaya we make a few verities of curries and stir fries with this vegetable.  Usually we make this stir fry with plain rice and dal or sambar.   

Broad beans are rich sources of vitamin A and C it helps in bone development. It helps to maintain the blood presure, and helps to control the cholesterol levels and many more health benefits. 

INGREDIENTS:-----

Chikkudu kayalu  ---  250 gms

Turmeric powder   --- 1/4 tea sp

Salt to taste

Red chilli powder  ----  1 tea sp

For seasoning:-----

Oil  --- 1 tab sp

Mustard seeds  ---  1/2 tea sp

Urad dal   ---  1 tea sp

Cumin seeds  --- 1/2 tea sp

Dry red chillies  -- 2 broken

Garlic --- 12 crushed

Curry leaves one spring

METHOD:---

1. Wash and tare the chikkudu kayalu one in to four pieces.

2. Add salt, turmeric powder and cook till soft remove from heat,drain the water and set a side.

3. Now heat oil in a frying pan add mustard seeds let them splutter then add urad dall, broken red chillies, crushed garlic, cumin seeds, curry leaves fry for a while then add boiled chikkudukayalu stir fry for five minutes.

Serve with plain rice rasam or with rice, dal  as a side dish.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#74

Dondakaya Ullikaram Kura - Ivy Gourd Stir fry with onion and coconut

This small green lovely vegetable is all time favorite in my home. Recently I came to know that is vegetable is good for diabetic patients. It helps to normalize the blood sugar levels. It prevents kidney stones because this small vegetable is rich in Calcium.   
                       Dondakaya -- Ivy gourd or Gherkins in English, this is a popular vegetable in India. It is eaten as a side dish by stir frying or stuffed it with masala and saute or as a chutney (dipping). this small green colored vegetable is rich in beta-carotene.we make some delicious stir fry dishes with different flavours.This Ivy gourd stir fries are good combination for rice and dal.

INGREDIENTS:---
Ivy gourd -- 1/2 kg(500 gms)
Oil --- 1 tab sp
Garlic cloves --- 5 crushed
Mustard seeds -- 1/2 tea sp
Urad dal --- 1 tea sp
Cumin seeds -- 1/2 teasp
Curry leaves -- 1 spring
Salt -- 1 teasp
Turmeric powder --1/4 tea sp
For Masala:--
Onion  -- 1 big cut in to cubes
Garlic   -- 5 cloves
Dry coconut  --- 1 tab sp
Red chilli powder  --- 1 tea sp
Grind all masala ingredients in to a coarse paste and set a side.
METHOD:---

1.Wash tindora and remove the tip and tail and cut in to length wise peaces,each gourd will cut in to 6 long peaces.

2.Cook them in 1/2cup water and turmeric,salt to taste cook till tender. Strain if any extra water and set a side,

3. Heat oil in a pan add mustard seeds let them pop up then add cumin seeds,uard dal,curry leaves now add cooked tindora stir for 5 minuites

4. After 5minutes add ground masala stir for 3-4 minutes or fry till aroma comes out.

Serve hot with plain rice and dal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#74

U for Uchche posto Jhuri - Bitter gourd with poppy seeds

This is the final week of this Mega blogging Marathon, Journey Through the cuisines. This week start with the Alphabet U. This letter also have a few choice to find recipes but I find a very interesting name for a well known vegetable. Bitter gourd is known as Uchche in Bengali, which is my favorite vegetable. Yes bitter gourd is my one of the favorite vegetable. But many don't like this vegetable because of it's bitter taste. If you cook it in a proper way that taste delicious like all other vegetables. It's a very healthy vegetable which helps to enhances digestion, purifies the blood and acts as a very good cleanser to your body. In Bengali cuisine they include this bitter vegetable in their first course.
                                                               

So let's check the recipe....
recipe adopted from Sandeepa
INGREDIENTS:---
Bitter gourd ---- 2 medium
Poppy seeds  ---  2 tab sp
Mustard seeds ---  1/2 tea sp
Dry red chillies -- 1 broken
Oil --- 1 tab sp 
salt to taste
turmeric powder --- 1/4 tea sp
METHOD:---
1.  Grind poppy seeds in to a powder and set a side.
2. Chop the bitter gourds in to small pieces.
3. Heat oil in a pan add mustard seeds and dry red chilli let them crackle.
4. Add bitter gourd pieces, salt to taste, turmeric powder cover the pan, keep the heat low, stir in between.
5. when the bitter gourd pieces are cooked  add poppy seed powder, sprinkle very little water and stir fry till bitter gourd turn dry.
Serve with plain rice and dal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

I For IVY Gourd Posto (Kundru Posto)

We are going to start our second week from to day.  This week we are going to start cooking with the letter I to N. Since I am doing Bengali cuisine for whole month, started searching recipes name start with the alphabet I. What can I cook for this letter when I was thinking, only one ingredient I was getting is Imly. what I can cook with imly(tamarind) which is not much popular in Bengali cuisine. Then I went to vegetable list I didn't find any vegetable with I letter. I thought thinking the English names of the vegetables. My eyes stopped on a vegetable name Kundru which is known ad IVY Gourd in english, Ahhh finally I find a vegetable with letter I.
                                                                    Ivy gourd is known as Kundru in Bengal (even in North India). But kundru is not a very favorite vegetable among Bengali's. But there are some recipes like kundru posto or kundru aloo posto or simple kundru subji. Now my choice is Kundru Posto, Kundru is one of my favorite vegetable. I don't know why Bengali's removed this healthy vegetable from there cuisine. This is a wonderful vegetable which controls your blood sugar and many health benefits are there in this vegetable any way........
                                                                    

So lets check the recipe.... 
Recipe adopted from Sandeepa 
INGREDIENTS:--
Ivy gourd ( Kundru, dondakayalu) ---  250 grams
Poppy seeds   ---  2 tab sp
Turmeric powder  --- 1/4 tea sp
Cumin powder  ---  1/2 tea sp
Coriander powder  --- 1/2 tea sp
Red chilli powder  --  1/2 tea sp
Dry mango powder (aam choor) --- 1/4 tea sp
Oil   ---  1 tab sp
Nigella seeds(Kalonji)  ---  1/2 tea sp
Dry red chillies  ---  2
Salt to taste
METHOD:---
1. Wash and clean kundru and cut in to four long slices. Take kundru pieces in to a pan add salt and turmeric powder and add 1/2 cup water, cook till kundru pices are tender.Switch off the heat and drain if any extra water.
2. Dry roast poppy seeds and make a coarse powder and set a side.
3. Add cumin powder, coriander powder, red chilli powder, red chilli powder, dry mango powder to kundru pieces mix well to coat the masala on all the kundru pieces.
4. Heat oil in a frying pan add nigella seeds and dry red chillies, then add kundru pieces mix well cover and cook for a few minutes, saute in between.
5 After few minutes add poppy seed powder mix well and sprinkle a tab sp water, cook till water has dried up stir in between this will take 3 minutes in a low heat.
Switch off the heat and serve hot with plain rice.

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An InLinkz Link-up

Mixed Vegetable Bhurji

My recipe under Bhurji theme for this week final post is a different Mixed Vegetable bhurji. Actually I wanted to post a paneer and mixed vegetable bhurji for the final post. But some how this recipe was in my mind. Long ago one my friend made this for me with rice and rasam. And she ask me to find out the key ingredient.:( I tried a lot and couldn't find out. When She told me it was besan I was really surprised.!!. In a first bite you never recognize that was chickpea flour which is used as a binding agent.
                                                                  This mixed vegetable bhurji is a perfect vegetarian recipe  with lot's of vegetables. But you need a lot's of patience to make this because chickpea flour batter will take time to crumble and coat on vegetables. Use a non-stick pan in a normal pan the bhurji will stick to the bottom and burn. And non-stick pan will take two table spoons oil and in a normal pan it will take more oil, So choice is up to you.
So let's check the recipe.... 
INGREDIENTS:---
Carrot  --  1/4 cup finely chopped or grated
Cabbage  ---  1/4 cup finely chopped
Fresh beans ---  1/4 cup finely chopped
Cauliflower ---  1/4 cup finely chopped
Onion  ---  1 big finely chopped
Green chillies  ---  4 finely chopped
Fresh coriander leaves  --  1/2 cup finely chopped
Ginger garlic paste ---  1 tea sp
Oil  ---   2 tab sp
Cumin seeds  --  1/2 tea sp
Coriander seeds  ---  1/2 tea sp crushed
Cumin seeds ---  1/2 tea sp crushed
Red chilli powder  ---  1 tea sp
Salt to taste
Chick pea flour  ---  3 tab sp
                                                                    

METHOD:---
1. Heat oil in a pan add cumin seeds let then crackle then add chopped onion and fry till soft, add chopped green chillies and ginger garlic paste give a good stir.
2. Add chopped beans fry for a while then add chopped cabbage and cauliflower mix well keep the flame low cover and cook for two minutes.
3. Now add chopped carrot mix well, sprinkle table spoon of water cover and cook for two more minutes by this time vegetables are nearly half cooked.
4. Take chickpea flour in a bowl add red chilli powder, crushed coriander and cumin seeds, salt to taste mix well add water and bake thin batter like rava dosa batter.
5. Give a good stir to the vegetables in the pan and pour this chickpea flour batter on them and cover with a lid and leave it on a very low heat for two minutes.
6. After two minutes remove the lid stir the bhurji well to make it scramble.
But for the first time it will stick to your spatula and to the pan so keep on stirring every few seconds to make it like bhurji.
Keep the heat in low all the time till your bhurji is finished other wise it will burn so keep an eye on it don't leave it on the stove.
Sprinkle finely chopped coriander leaves mix well and switch off the heat.
Serve this mixed vegetable bhurji with rice and rasam...  

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#62

Spinach and Corn Bhurji

Today my recipe is a easy but very delicious bhurji that goes very well with grilled sandwiches. Spinach and sweet corn bhurji, not even with sandwiches this will be a good pair with roties. I made a combination of spinach and corn you can do the same recipe with spinach and paneer or corn and paneer or you can mix all of them. 
so lets check the recipe....
INGREDIENTS:--
Spinach  ----  2 cups finely chopped
Sweet corn  ---  1 cob grated
Onion   ---  1 medium finely chopped
Garlic  ---  7 cloves finely chopped
Green chillies   ---  3 finely chopped
Chat masala  ---  1/4 tea sp
Lemon juice  --  1/2 tea sp
Oil   ---- 2 tea sp
Salt to taste
Method:---
1. Heat oil in a pan  add chopped onion, chopped garlic and green chillies and fry till onion become soft.
2. Add grated sweet corn  mix well, cover and cook for few minutes.
3. Now add chopped spinach sprinkle salt to taste cook for five minutes, stir in between.
4. Sprinkle chat masala and lemon juice and switch off the heat...
This Spinach and Corn Bhurji will be a good stuffing for grilled sandwiches
                                                            

For SANDWICHES 
Bread slices..
Butter 
Cheddar cheese  3 cubes grated
Apply some butter on bread and spread spinach and corn bhurji and sprinkle grated cheese and close with the other bread slice and grill the sandwich both sides.
Enjoy with a cup of hot coffee or tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#62

Soya and Oats Bhurji

Another week and final week for this month BM and my theme for this week is bhurjis. And next month we are going to run a full month Marathon. Coming to this week theme Bhurji is a easy to make recipe. When we say Bhurji the first thing will come to our thought is egg bhurji or paneer bhurji. But we can make a few verities of  bhurji's that we can serve with roties are rice or we can stuff with bread toast. So here is my first recipe for my Bhurji theme Is a Soya Bhrji.

You can add any finely chopped vegetables like capsicum, cauliflower, cabbage, grared carrot to this soya bhurji. even some finely chopped spinach will make this Soya Bhurji more healthy.

Masala oats gave a bit masala flavor and binding to this soya bhurji ..

So let's check the recipe....

INGREDIENTS:--

Soya granules  ----    1 cup

Masala oats ----   one small pack or 3 tab sps

Onion --- one big finely chopped

Tomato  ---  one big cut in to small cubes

Ginger  ----  1/2 inch piece finely chopped

Garlic cloves  ---   5 finely chopped

Green chilli   ---  3 finely chipped

Lemon juice ---   2 tea sp

chopped coriander leaves  ---  1 tab sp

Salt to taste

Turmeric powder  ---  1/4 tea sp

Red chilli powder -- 1/2 tea sp

Garam masala  ---  1/2 tea sp

Oil  ---  1 tab sp

METHOD:---

1. Take four cups water in a pan add 1/2 tea sp salt and soya granules mix well and boil for five minutes.

2. Switch off the heat and let it sit for 15 minutes, then drian water and squeeze the extra water and set a side.

3. Heat oil in a pan add chopped onion and fry till soft,add chopped green chillies, chopped ginger, chopped garlic and 3/4 of tomato cubes mix well.

4. Add soya granules,salt to taste, turmeric powder, red chilli powder mix well and sprinkle two tab sp of water cover and cook in a very low heat for five minutes, stir in between.

5. Now add masala oats mix well and cook for 5 more minutes, then add garam masala, chopped coriander, remaining tomato cubes, lemon juice mix well and switch off the heat.

Serve hot with roti or stuff in a bread toast, this will be a good side dish with rasam rice....

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Ullikaadalu-Senagapappu-Kobbari Kura

Ullikaadalu-Senagapappu-Kobbari Kura (Spring Onion- Chanadal- coconut stirfry)
My second recipe for this week under Meal Idea is a simple side dish for rice and rasam or rice and any type of pulusu( vegetables cooked with tamarind gravy). I usually make this side dish when ever I don't have any vegetables in hand. There are few variations in this curry,usually this curry is made with only chana dal and grated fresh coconut. but you can add chopped vegetables like finely chopped beans, spring onion, carrot or cabbage. Personally I don't like to add all those vegetables other then spring onion and fresh methi leaves, any way that's my choice.
so lets check the recipe.... 

In this menu I have Bendakaya chilakada dumpa pulusu( okra and sweet potato in taamarind gravy)                      Ulli kadalu, Senagapappu- kobbari kura( spring onion chanadal and coconut stir fry) with rice..
INGREDIENTS:---
Senaga pappu (chanadal)  ---  3/4 cup
Grated fresh coconut  ---  1/2 cup
Chopped spring onion ---  1 cup
Finely chipped fresh fenugreek leaves  --- 1/4 cup
Chopped green chillies  --  1 tab sp
Finely chopped ginger  ---  1/2 tab sp
Oil   ----  2 tab sp
Mustard seeds  ---  1/4 tea sp
Cumin seeds  ---  1/2 tea sp
Curry leaves  ---  few
Turmeric powder  --- 1/4 tea sp
Red chilli powder  ---  1/2 tea sp
Salt to taste
METHOD:---
1. Wash and soak chanadal in enough water for half an hour.
2. Pressure cook the dal for two whistles, Dal should be cook but not mashy , if you press the dal in your fingers that should break.
3. Drarin the water from dal if any and set a side.
4. Heat oil in a deep frying pan add mustard seeds let them sputter then add cumin seeds, curry leaves, chopped green chillies, chopped ginger and fry for a while.
5. Now add chopped spring onion white portion and fenugreek leaves stir for 3 minutes.
6. Then add turmeric powder give good stir and add cooked chanadal, salt to taste stir well, cover with a lid, keep it like that in a very low flame for 5 minutes.
7. After five minutes remove the lid stir well and add red chilli powder again give a good stir.
8. Finally add grated fresh coconut and spring onion green part let it cook for a couple of minutes
Stir well to combine every thing, switch off the heat and let it sit for a while.
Serve hot with rice and any pulusu or simply with rice and rasam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Broccoli And Carrot Stir Fry

After that Mega Baking Marathon I took a break for one month that is unexpected . This month again we have started 53rd edition of Blogging Marathon with different themes. For this month my first week theme is Guilt free recipes. After taking this them I have done some research, really what is guilt free food, this research took a long time then searching recipes for this theme. Finally what I understood is guilt free food means the food what we eat is with low calories  and with all original ingredients means not refined ingredients like maida, fine polished rice, white sugar, refined oil, means more natural ingredients.
                                                                   For the first day I started my theme with a vegetable dish which is a stir fry but you can serve it as a salad too. I used fennel seeds to give flavor to this dish but you can use cumin seeds. Actually my husband started his salad diet so he had it with a whole wheat bread slice. But I feel that only this stir fry with a slice of bread makes me hungry so fast I had my portion with those pulkas. Actually one portion of this vegetable with three pulkas and a cup of yogurt or a glass of buttermilk will be a perfect balanced meal for me that's my choice, what do you say?  

So let's check the recipe......
INGREDIENTS:---
Broccoli  --- 1 medium flower
Carrot  ---  2 medium size
Onion  ---  1 medium
Garlic  ---  6 cloves
Fennel seeds  ---  1/2 tea sp crushed
Black pepper powder  ---   1/2 tea sp 
Salt to taste 
Olive oil  ---  1 tab sp
Lemon juice  --  1 tab sp (optional)
METHOD:---
1. Trim the broccoli, discard the thick stems and leaves and cut in to bite size flowerets.
2. Boil water in a pan bring to a full boil then add broccoli to the boiling water and switch off the heat. Let it sit for five minutes and drain the water, set broccoli a side.
3. Now peal the carrot and cut in to one inch pieces set a side, cut onion in to small pieces set a side, fine chop the garlic and set a side.
4. Heat olive oil in a pan add crushed fennel seeds, onion pieces, chopped garlic and fry for a while then add carrot pieces, sprinkle two tab sp of water cover and cook for few seconds.
5. Add broccoli and salt to taste, black pepper powder give a good stir and switch off the heat.
6. Sprinkle lemon juice mix well.
Serve hot with Pulkas or whole wheat bread or you can just have it like that as a salad..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Chikkudukaya Kandipappu koora

In Andhra cuisine we have three types of curries like pulusu kooralu (gravies), Mudda kuralu (semi gravies) vepudu or podikooralu (stir fries). Most of the recipes in Andhra cuisine contain onions, but most of the brahmin recipes are no onion no garlic recipes. Normally Podikooralu(stirfry) are made with vegetables boiled and then stir fried with seasoning. In Tamil nadu these stir fries are known as poriyals and garnished with grated coconut. In Andhra cuisine we don't add much coconut in any recipes If it is a gravy or stir fry. When we boil the vegetable and stir fry them, in this recipe we don't add onion but we add garlic that depends on the vegetable. Means the vegetable pair well with garlic then we add garlic in the tempering or make a garlic chilli powder and add that in the end. when we add half boil dal to the same vegetable then we do not use garlic. This chikkudukaya kandi pappu podi kura is one of them. This recipe I learn from my Grand Mother, I think she picked that recipe from our cook who is a brahmin lady. She used to do the same recipe with cabbage, greens like amaranth leaves, Ponaganti kura (sorry I don't know the other names of this greens any body know please let me know.)

chikkudu kayalu  ---  sem phali, Phali, avarakka, Indian broad beans

Let's check the recipe...

INGREDIENTS:--

Tur dall  ---  1 cup

Chikkudu kayalu  ---  250 gms

Turmeric powder   --- 1/4 tea sp

Salt to taste

Red chilli powder  ----  1 tea sp

For seasoning:-----

Oil  --- 1 tab sp

Mustard seeds  ---  1/2 tea sp

Urad dal   ---  1 tea sp

Cumin seeds  --- 1/2 tea sp

Dry red chillies  -- 2 broken

Curry leaves one spring

METHOD:---

1. Wash and tare the chikkudu kayalu one in to four pieces.

2. Add salt, turmeric powder and cook till soft remove from heat,drain the water and set a side.

3. Cook dall in enough water till half cooked, drain the extra water (save this water and the water which we drained fro chikkudukayalu also we can use this water for rasam) set a side.

4. now heat oil in a frying pan add mustard seeds let them splutter then add urad dall, broken red chillies, cumin seeds, curry leaves fry for a while then add boiled chikkudukayalu stir fry for five minutes.

4. Add half cooked dall give a good stir then add red chilli powder cook for two more minutes and switich off the heat.

Serve this chikkudukaya kandipappu podi koora with plain rice and rasam or any pulusu
Let's check Blogging Marathon page

  

Kakarakaya Ulli Karam Kura(Bitter Gourd Onion Masala Curry) And A Thali

Today I am again here with one more thali from Andhra Pradesh. This is not a special thali but this thali includes some Andhra special dishes. Which normally we cook for our every day meal. Traditionally Andhra people like to start there meal with spice powder like Papula podi or Dhaniyala karam, Kobbari podi. They mix this spice powders with rice and a dash of ghee,This is known as Modatimudda(the first bite of the meal ). Then they continue the meal with Dal and dry curries (stir fried vegetables). And the meal continue with Rasam and curd, Pickle.
                                                     This is a every day menu but for festivals and special day 's the menu will be elaborate with sweets and snacks. Here in this thali we have Tomato Pappu (tomato dal) which is a very common dish in every day meal. This dal is very favorite to Andhra people.

In dry curries we have Dondakaya kobbarikaram kura and Kakarakaya Ullikaram Kura.
Normally we don't use Kakarakay for special occasions. This vegetable is cooked in every day meal only. Because it has a bitter taste, Bitter taste is not auspicious,but this vegetable has it's own medicinal values. So using bitter gourd in your meal for at least twice a week is good for your health..
Other then that we have
Tomato Rasam,
Usiri Avakaya (Gooseberry Pickle)
Kobbari jilakarapodi(coconut and cumin spice powder)
Perugu (curd)
Annam (rice)
Here is the recipe for Kakarakaya Ulli Karam Kura.
INGREDIENTS:---
Kakarakayalu (bitter gourd)  -- 4 medium size or 500gms
Butter milk  --- 1/2 cup
Turmeric powder  --- 14 tea sp
Salt to taste
For Masala:--
Onion  -- 1 big cut in to cubes
Garlic   -- 5 cloves
Dry coconut  --- 1 tab sp
Red chilli powder  --- 1 tea sp
For Tadka (talimpu:---
Oil  -- 1 tab sp
Mustard seeds --  1/2 tea sp
Split urad dal   --- 1 tea sp
Cumin seeds  --- !/2 tea sp
METHOD:----
1.Peel little outer skin of the bitter gourds and cut in to  1/2 inch pieces.
2. Take butter milk, turemeric powder and salt in a vessal mix well add bitter gourd pieces and soak for 10 minutes.
3. After 10 minutes squese and remove the bitter gourd pieces from butter milk mixture set a side.
This helps to remove the bitter taste alittle bit from bitter gourd.
4. Grind all masala ingredients in to a coarse paste, don't add water just run the blender for 2 seconds and remove, set a side.
5. Heat oil in a frying pan add mustard seeds let them popup then add split urad dal, cumin seeds, fry till they turn in to brown.
6. Now add bitter gourd pieces adjust salt cover and cook in a very low flame till the bitter gourd pieces are cooked stir in between .
7. Now add masala to the bitter gourd pieces give a good stir.
8. Fry for 5 more minutes in a low flame or till the nice aroma comes out.
Remove from heat and serve with rice and dal. This goes very well with Phulkas too.
This is my fourth  Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

                                                     

Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor And A Thali

Today Iam again here with a reagional thali from Andhra Pradesh. I have choosen some recipes fro Visakhapatnam (vizag) and Godavari districts. This reagion is in the North west part of Andhra Pradesh. This reagion is costal area with Godvari river delta. Godavari delta reagion is known as rice bowl of Andhra predesh with lash paddy fields and rich coconut groves. Visakhapatnam is a costal port city. In this reagion cuisine is influened by oriya cuisine. Like Kerala coconut is used in cooking because if it's rich coconut groves. This cuisine is a fusion of oriya and andhra cuisines.

Here in this thali I tried to explore the flavors of this reagion. In curries I made Avapettina Aritikaya kura. In this curry they give a flavor of mustard and ginger to fresh green plantain. This is side dish for rice with dal and rasam. But my choice is mix this curry with rice and dash of ghee..:) 

And the second curry is Dondakaya Kobbarikaram kura (Ivy gourd curry with coconut) is flavourd with coconut. This is also a perfect side dish for Rice, dal and rasam.

For this thali I made Paramannam as a sweet. This is a sweet rice Pudding made with rice, milk and jaggery, grated coconut

Avapettina Pulihora is a famous rice dish from this reagion. Pulihora is rice dish, Rice  mixed with sour sauce made with Tamarind or lemon. Here in this thali I made with lemon with a twist of Mustard, ginger and green chilli paste. This recipe I learnt from one of my friends mother they are from Vizag. Thanks for the recipe Kamala Aunty.

Bobbarla vadalu.. Bobbarlu means blackeyed beans is the snack in this thali

Avakaya is a famous mango pickle in Andhra pradesh

Here is todays recipe from this thali is Avapettina Aritikaya Kura

INGREDIENTS:--

Green Plantain s -- 2 peeld and cut in to cubes

Turmeric powder  --- 1/4 tea sp

Oil  --- 1 tab sp

Salt to taste

For Paste:--

Mustard seeds  -- 1 &1/2 tea sp

Green chillies  -- 2 cut in topieces

Ginger -- 1 inch pieces peeld and chopped

Grated coconut  -- 3 tab sp

Water -- 2 tab sp

For tadka (talimpu):--

Mustard seeds -- 1/2 tea sp

Split urad dal -- 1 tea sp

Curry leaves A Few

METHOD:--

1. Cook Plantain cubes with a cup water and turmeric powder, salt to taste. cook till plantain pieces becom soft but not mushy.

2. In the mean while make paste with past ingredients and set a side.

3.Now heat oil in a pan add mustard seeds let them popup then add split urad dal fry till they turn in to golden then add curry leaves.

4. Then immediately add cooked plantain pieces give a good stir fry for five minutes in a medium flame keep stiring in between.

5. Now add ground paste and give agood stir and fry for 2 more minutes and remove from heat.

Serve hot with rice.

This is my Third  Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.

And this is my entry for Srivallis Thali Mela

Alugadda Barada In a Thali From Telangana

Andhra Cuisine is famous for it's heavy use of spices and chillis rice is the staple food for this reagion. There are many regional variations in this cuisine. Telangana is the Western reagion of Andhra Pradesh. This cuisine is influenced by Persian and Afghan cuisine because this reagion was under the control of Muslim Kings for long time. But in northern districts like Karimnagar people adopted some Maharastrain dishes in to their cuisine like kadi, Barada. In the northwest it is influenced by Karnataka and in the west Chattisgarh. From Nalgonda this cuisine is mingled with Andhra Cuisine.
                                            This month I have chosen the theme Indian thali for first week in BM. So I am trying to post regional Thalis from Andhra Pradesh. In Andra Pradesh each region has it's own blends of tastes and flavours. In that array Telangana cuisine has it's unique flavors. I am not so perfect in this cuisine but I know little bit about this cuisine so I am trying to  make a thali with some Telangana recipes. In this thali I mix both traditional Telangana and Muslim cuisines. In Traditional telangana cuisine there are many delicious dishes to explore but this one post is not enough for that so I took few recipe to fill my thali
                                   Here is the thali have a look ....
In this thali
As starters: poori -- Alugadda Kurma
3 Pappula Vada -- Allam pachadi
Rice :
Bagara Annam (for this mirchi - ka - salan is the side dish)
Plain rice (pappu charu and alugadda barada are the side dishes)
Gravy curries :
Mirchi Ka Salan
Alugadda, vankaya kura
Lentils:
Pappucharu
Dry curry
Alugadda Barada
Roti:
Jonnarotti (alugadda, vankaya kura is the side dish for this roti) (making of jonnarotti is bit difficult for me so I mixed with little wheat flour to jonnapindi)
Sweet:
Double - Ka- Meetha (bread halwa)
You can add butter milk to this menu I forgot to add that.
Here is the recipe for ALUGADDA BARADA......
 INGREDIENTS:--
Potatoes  ---  3 big peeled and cut in ti cubes
Onion  --- 1 big finely chopped
Green chillies  --- 2 finely chopped
Red chilli powder --- 3/4 tea sp
Turmeric  --- 1/4 te asp
Oil   --- 1 tab sp
Salt to taste
FOR MASALA:--
Channa dal  --- 1/2 cup
Moong dal  --- 1 tea sp
Coriander seeds  -- 1 tea sp
Cumin seeds -- 1/2 tea sp
FOR TALIMPU:--
Split urad dal -- 1 tea sp
Mustard seeds -- 1 tea sp
Dry red chillies -- 2 broken
METHOD:--
1. Heat oil in a deep frying pan add mustard seeds let them pop up then add urad dal and broken red chillies fry till dal turn in to brown .
2. Now add chopped onion and green chillies fry till onion turn in to pink add turmeric powder and give a good stir.
3. Add potato cubes and salt to taste mix well cover and cook in a very low flame for ten minutes.
4. In the mean while dry roast the masala ingredients in to light brown color let them cool and make a fine powder in a blender.
5. Check the potatoes if they are cooked add red chilli powder, masala powder sprinkle little water so that the powders coat well on the potatoes.
6. Mix well and cook for two minutes, Remove from heat and serve with rice, pappucharu and ghee.
Hope you all enjoy this thali
This is my first Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

Carrot Pesarapappu Kura (Carrot and Moong Dal curry)

I know my yesterdays recipe Munakkaya pappu had a long list of ingredients and little long process too. Today's recipe is simple and easy to make and you can say this is a healthy recipe too. This recipe is fro my grand mother (fathers mother). she used to make the same recipe with cabbage to and with a combination of rice and rasam or with pulusu. Here is the recipe..

INGREDIENTS:--

Carrot -- 1/2 kg

Moong dal -- 1 cup

Green chillies --- 4

Onion --- 1

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 2 tea sp

Mustard seeds --- 1/2 tea sp

cumin seeds -- 1/2 tea sp

Curry leaves --- 2 springs

METHOD:---

1. Cut carrot in to small pieces ( means chopped carrot, I used my onion chopper to chop carrot).

2. Finely chop onion and green chillies too

3. Wash and soak moong dal in enough water for 1/2 hour.

4.Now heat oil in a pan add mustard seeds, cumin seeds, curry leaves fry for a while then add chopped onion and green chillies fry for 2 minutes in a low flame, add soaked dall and cook in a medium flame.

5. when the dall is 1/4 cooked add chopped carrot, salt, turmeric powder cook in a medium flame till carrot is cooked and dall is half cooked and all the water is evaporated.

6. Now keep the flame in high and stir for 2 minutes or till the curry become dry. There should not be moisture in this curry and carrot and dall are half done not over cooked.

Serve hot with rasam and rice or with roti..

Here is my one more recipe for delicious dall s theme in Blogging marathon 12 th edition at Vallis spice your life lets check the Marathon page

Kadai Paneer

Paneer and capsicum is one of the best combination in food.If it is a paneer tikka or any other curry these two ingredients go very well both together.Kadai paneer is a popular dish in paneer recipes.This one is a good combination for rotis, pulao.My recipe is little different then the original recipe. I like to marinate paneer before 1/2 hour whatever curry I am making with paneer, because Paneer did not have any taste.

So like this I made my Kadai paneer.....

INGREDIENTS:---

Paneer --- 100gms.

Capsicum --- 1 big

Tomato --- 1 big

Onion --- 1 big

Ginger, garlic paste --- 1 tab sp

Green chutney --- 2 tab sp

Coriander powder --- 1/2 tea sp

Cumin powder --- 1 tea sp

Garam masala --- 1/2 tea sp

Red chilli powder --- 1/2 tea sp

Dry mango powder --- 1/2 tea sp

Salt --- 1 tea sp or according to your taste

Oil --- 1 tab sp

METHOD:--

1.Cut paneer in to 1 inch cubes.

2.Take green chutney and ginger, garlic paste in to a bowl add paneer pieces mix well to coat paneer pieces, set a side for 1/2 hour.

3.Cut capsicum in to 1 inch strips, onion, tomato in to slices

4.After 1/2 hour heat oil in a deep frying pan add paneer pieces(add only paneer not the masala) fry till they turn in to golden.

5. Then add capsicum strips, sliced onion, coriander powder, cumin powder, dry mango powder, red chilli powder, salt to taste, left over masala which we marinate the paneer pieces stir well to combine everything.

6.Fry this till onion turns in to transparent then add sliced tomato keep stirring.

7. Cook for 5 minutes then sprinkle garam masala powder give a good stir and switch off the heat.

Serve hot with roti, chapati, pulao or simply with steamed rice..

This is my third recipe for blogging marathon 12 th edition at Valli s spice your life lets check the Marathon page what other marathoners were cooking.

Rajasthani Bhindi

Rajasthani Bhindi is a stir fry recipe which goes very well with Dal-Chawal(my favorite).when I started cooking this Rajasthani recipes in this Blogging Marothan I realize that most of the recipe's they cook in a healthy way of course they use ghee a lot and one more ingredient in there cuisine is Besan.In almost all recipes I think Besan is one of the Impartent ingredient.In that array This is one recipe From Rahasthan, Rajasthani Bhindi. This is the 5th recipe for Blogging Marothan#6 in my theme Regional recipes.Here I go.....

INGREDIENTS:---

Bhindi(okra) ---- 250g

Check peaflour(besan) ---- 3 tab sp

Red chilli powder --- 1/2 tea sp

Coriander powder --- 1 tea sp

Cumin powder ---- 1 tea sp

Dry mango powder(amchur)-- 1 tea sp

Turmeric powder -- 1/2 tea sp

Garam masala powder --1 tea sp

Salt ---- 1 tea sp or according to your taste

Kalonji(onion seeds) ---- 1/2 tea sp

Saunf(fennel seeds)---- 1tea sp

Cumin seeds (jeera) --- 1/2 tea sp

METHOD:----

1.Wash and wipe okra(bhindi) set a side to dry for 5 minutes.

2.Cut the ends and make a slit one side.

3.In a mixing bowl take chick pea flour,red chilli powder,cumin powder,coriander powder,turmeric powder,dry mango powder,garam masala powder,salt,1 tab. sp. oil mix well to combine every thing.

4.Now fill this masala in to the okra and set a side.

5.Heat oil in a fry pan or kadai(deep frying pan)add fennel, onion and cumin seeds, fry for a minute then add the stuffed okras cover and cook for 10 minutes

6.After 10 minutes remove the lid and mix gently and stir fry till okras turn in ti nice golden color this will take another 10 - 15 minutes.

Remove from heat and serve hot with Dal-Chawal or with roti.

Lets check what our other blogger friend were cooking to day.

DONDAKAYA NUVVU PODI KURA (IVY GOURD STIR FRY WITH SEASAME SEED POWDER)

Dondakaya -- Ivy gourd or Gherkins in English, this is a popular vegetable in India. It is eaten as a side dish by stir frying or stuffed it with masala and sauted or as a chutney (dipping). this small green colored vegetable is rich in beta-carotene.we make some delicious stir fry dishes with different flavours.This Ivy gourd stir fries are good combination for rice and dal.In this array of Ivy gourd stir fry s this recipe is with delicious nutty flavour and very well go with sambar or dal thadka so let's check it out ...

INGREDIENTS:--
Ivy gourd -- 1/2 kg(500 gms)
Oil --- 1 tab sp
Garlic cloves --- 5 crushed
Mustard seeds -- 1/2 tea sp
Urad dal --- 1 tea sp
Cumin seeds -- 1/2 teasp
Curry leaves -- 1 spring
Salt -- 1 teasp
Turmeric powder --1/4 tea sp

FOR MASALA POWDER:--
Seasame seeds -- 1 tad sp
Coriander seeds -- 1 tea sp
Dry coconut -- 1 tab sp (grated)
Cumin seeds -- 1 1/2 tea sp
Dry red chillies -- 5 or you can reduce according ti your taste.
1. Heat a pan and add cumin and coriander seeds, seasame seeds then add red chillies and fry till they turns in to nice golden color,now add grated dry coconut stir for a second switch off the heat and leave a side to cool.
2. Make a fine powder with above fried ingredients and leave a side.
3.Wash and wipe Ivy gourd cut the gourds in to small chunks.
4. Now heat oil in a deep frying pan add mustard seeds let them popup then add urad dal, cumin seeds, crushed garlic, curry leaves fry for a while.
5.Add Ivy gourd pieces,salt,turmeric powder give a good stir cover with a lid,reduce the flame and cook for 15 minutes,stir in between.
6.Check if the gourd pieces are cooked if not cooked again leave it in a low flame for 5 more minutes.
7.Remove the lid and add ground powder stir fry for 5 minutes to get a crisp Ivy gourd stir fry.(if you dont like crisp or deep fried then after adding the powder stir for 2 seconds and switch off the heat)
Serve hot with Rice and Sambar or tomato pappu,dosakaya pappu or any other dall you like.
Cuting the gourd is up to your choice you can cut them in to small chunks, round disc s or long pieces.
This same recipe you can make with Bitter gourd-Kakara kaya also.

BROCCOLI - CAPSICUM PEPPER STIR FRY

Broccoli --- 1 no.
Capsicum red --- 1 big
Onion – 1 big
Garlic --- 5 cloves
Oil – 2 tab sp
Mustard seeds – 1/2 tea sp
Coriander seeds --- 1 tea sp
Cumin seeds – 1 & 1/2 tea sp
Pepper corn s --- 2 tea sp
Lemon juice – 1 tabs
Salt to taste
Turmeric powder – 1/2 tea sp
METHOD: ----
Cut broccoli in to bite size piece s and add little salt to them and pour hot water and leave them for 10 min. then drain hot water and leave a side.
Peel the skin of onion and garlic and chop them in to very fine pieces
Wash and cut in to 2 inch long pieces
Heat and dry roast coriander seeds, pepper corns, cumin seeds and grind in to a fine powder and keep a side.
Now heat oil and add mustard seeds and let them popup then add chopped onion and garlic and fry till soft.
Then add broccoli and capsicum pieces and stir fry till vegetable become tender.
Now add salt to taste, ground powder, and turmeric powder and stir fry till nice aroma comes out.
Then add lemon juice mix well and remove from heat.
Serve with roti or bread
And a good choice for sambar rice as a side dish.
This is my entry for FIC - RED& GREEN hosted by Neha and event started by HARINI

PURPLE CABBAGE AND CHANNA DAL CURRY

Purple cabbage ---- 1medium chopped (that means nearly 3 cups)
Channa dal --- 1 cup
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1/2 tea sp
Curry leaves a few
Onion – 1 big chopped
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1 tea sp

Salt to taste
Garam masala powder --- 1 tea sp
Grated coconut --- 1 tab sp
Fennel seeds – 1 tea sp
METHOD: ----
Grind grated coconut and fennel seeds in to cores paste and leave a side.
Soak channa dal for 1/2 hour and cook till 1/2 done, then add chopped purple cabbage to the dal and cook till tender, but not so soft( if you pinch cabbage piece with your fingers you should fell still crunchy I hope you understand).
Now add salt to taste, turmeric powder, and red chili powder mix well and remove from the heat and keep a side.
Now heat oil in a fry pan or deep frying pan (kadai) add mustard seeds and let them popup, then add cumin seeds and curry leaves and fry for a while then add chopped onion and stir till onion become soft, then add ground coconut and fennel seeds mixture stir for 1 sec. and add cooked cabbage and dal mixture mix well and stir for 5 min in a medium flame, then remove from the heat and serve.
Serve hot, as a side dish for rice and rasam or pappucharu and even goes very well with roti.

Enjoy your meal.

Iam sending this to EC s WYF - side dish event