Jun 5, 2017

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.   

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
Coriander seeds  ---1/2 tea sp
Red chillies  ---  4
Sesame seeds  -- 1/2 tea sp
Peanuts  --- 1 tea sp
Garlic cloves  --- 5                                                                       
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.

Jun 4, 2017

Vankaya, Chikkudukaya, Cauliflower Kura (curry)

I always like to have my lunch very simple like one subji and rice or roti. I hardly make two curries, rice rasam for week days lunch. If I have rice in the afternoon I prefer to have roti or any thing light for dinner. This curry is one of the perfect combination with rice or roti. I usually make this with the combination of brinjal and broad beans. But in winters when we get cauliflower can mix cauliflower to this curry. Other then cauliflower you can mix potato to the same curry. If you want to make this as a side dish pappu charu or pesara pappucharu or any tadka dal is the best combination with this curry 

Indian broad beans--250gms (Avarakai,phali,sem
Eggplant(brinjal)---1 big or 250gms
Cauliflower  ----  1 small flower
Onion---1 big chopped
For seasoning:-
Mustard seeds --- 1/2 tea sp
Cumin seeds ---  1 tea sp
Uard dal --- 1tea sp
Few curry leaves
Fenugreek powder :--  1/4 tea sp
Chilli powder ---  1 tea sp
Turmeric powder  --- 1/4 tea sp
Fresh ground coriander,cumin powder --- 1 tea sp


1. Cut brinjal in to bite size pieces, beans in to 1 inch pieces and cauliflower in to small flowerets. Choop onion very finely.

2.  Heat oil in a fry pan and add mustard seeds,cumin seeds,uard dal, fenugreek powder and curry leaves let them crackle then add onion fry onion till soft and add beans. Add salt and turmeric powder sprinkle very little water cover with a lid and let it cook for 5 min

3.  Now open the lid and add cauliflower, brinjal pieces mix well and  again cover with lid and cook in a low flame till done stir in between.

4.  Just before you removing from fire add chilli powder,coriander and cumin powder stir well and remove from fire and serve hot with roti or rice
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Jun 3, 2017

Chilkadadumpa,Bendakaya Pulusu

Iam going to start This edition with a simple and healthy dish. Which is a very favorite at home and is a must once in a week day lunch. I usually make this tamarind base gravies with a stir fry like Cabbage or carrot or with beans. This Pulusu is a traditional Andhra recipe which we can make different vegetables. 
Chilakada dumpa(sweet potato)  ----  2 medium
Bendakayalu (okra)  ---  10
Tomato --- 1 big chopped
Red chilli powder -- 1 tea sp
Turmeric powder --- 1 tea sp
Salt to taste
Jaggery --- 1 tab sp grated
Tamarind -- 1 big lemon sized(about 5 gms or 1 tab sp Tamarind pulp)
For seasoning:---
Oil --- 2 tab sp
Red chillies -- 2 broken
Mustard seeds -- 1 tea sp
Fenugreek powder -- 1/4 tea sp
Asafoetida -- 1/4 tea sp
A few curry leaves

Scrub and wash sweet potato to remove any mud on it and cut in to half inch rounds. Cut okra in to one inch pieces
1. Soak tamarind in water and extract juice with 1 cup water if using tamarind pulp mix with 1tab sp tamarind pulp with 1 cup water.
2. Cook Sweet potato in 1 cup water with salt and turmeric till half cooked.
Heat one tab.sp oil in a pan add okra pieces and fry in a medium heat for few minutes and add okra pieces to sweet potato pieces. 
 3.  Then add tamarind water to the vegetables add red chilli powder mix well and cook till raw smell of the tamarind disappears and gravy becomes thick it will take about 10 - 15 min.
 4. Now add jaggery mix well and cook 5 more min. check and adjust the salt.
If you feel like gravy is not enough thick mix 1 tea sp rice flour in little water and add this to Pulusu in this stage.
Heat oil in a pan add mustard seeds let them popup then add fenugreek powder,asafoetida and curry leaves fry for few sec and add this to Pulusu.
Serve hot with steamed rice, muddapappu and any stir fry with few drops of ghee.
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