Sorakaya Sengapappu koora / Anapakaya Sengapappu koora / Sorakaya kura with chana dal

INGREDIENTS:

1. Sorakaya  - 1 lb or 1 medium
2. Channa Dal - 2 tbsp
3. Coconut shredded - 1/4th cup
4. Green chilies - 3 nos
5. Ginger (finely chopped) - 1/4th tbsp
6. Mustard seeds - 1/2 tbsp
7. Cumin seeds - 1/2 tbsp
8. Urad dal - 1/2 tbsp
9. Red chilies - 1 no
10. Curry leaves - 5 to 6
11. Oil - 1 tbsp

PROCEDURE:

1. Take 2 tbsps of channa dal in microwave safe bowl.Add sufficient amount of water and cook them for 2 mins in microwave. If you dont have microwave soak them in hot water for  30mins to 1 hr.
2. Peel sorakaya and wash with water. Then chop into small cubes and transfer them into a deep pan. Add water and soaked channa dal and cook them on above medium heat till they become soft.
3. Then add little bit salt and cook for 2 to 3 more mins. Turn off the stove and drain all the water and keep aside.
4. Take a mixer and add green chilies, ginger and coconut. Grind them keep aside.
5. Now take a pan add oil. When oil is hot enough add mustard seeds, cumin seeds, urad dal, red chili, curry leaves and saute them till the urad dal turns golden brown color.
6. Then add boiled sorakaya and channa dal by squeezing out excess water. Cook them on above medium heat for 2 to 3 mins. Then add the green chilie paste and cook for another 2 mins. 
7. Turn off the stove and garnish with chopped cilantro. Server with hot rice or roti.

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Chamadumpa Koora/ Chamadumpa fry / Chamagadda fry

INGREDIENTS:

1. Chamadumpa - 5 medium or 1 lb
2. Mustard seeds - 1 tbsp
3. Cumin seeds - 1 tbsp
4. Urad dal - 1/2 tbsp
5. Curry leaves - 7 to 8
6. Red chilies - 1
7. Red chili powder
8. Salt
9. Oil - 2 to 3 tbsps

PROCEDURE:

1. Clean the chamadumpa with water and cut each dumpa into two pieces. Then take chopped chamadumpa into the pressure cooker and add sufficient amount of water. Cover and cook for 1 to 2 whistles. 
2. Remove the water from pressure cooker and when they are cold enough peel the skin off and cut them into small pieces. 
3. Take a wide open non-stick pan add oil and when it is hot enough add mustard seeds, cumin seeds, urad dal, red chili and curry leaves. Fry them till the urad dal turns little brown. 
4. Then add cooked, cut chama dumpa pieces and spread them across the pan and fry them on medium heat for 10- 15 mins by stirring occasionally until you see crispy coating. If you mix too much they will become paste.
5. Then turn off the heat and add red chilli powder and salt. Mix them all well and serve with hot rice.

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Goru Chikkudu Kaya Koora / Cluster Bean Curry / Guvar Bean Curry / Goru Chikkudu Bellam Koora

INGREDIENTS:

1. Goru Chikkudu kaya / Guvar beans - 2 cups (Chopped)
2. Jaggery - 1/4 th cup
3. Dalia Split - 1/2 cup
4. Red Chillies - 3
5. Mustard Seeds - 1/4 th tbsp
6. Cumin Seeds - 1/4 th tbsp
7. Urad dal - 1/2 tbsp
8. Salt to taste
9. Oil - 1 tbsp

PROCEDURE:

1. Trim the edges and chop the beans into small pieces. Take a mixer jar and add dalia split, red chillies and little salt and make a fine powder of it. Now keep the powder a side.

2. Rinse beans with water and add enough amount of water. Ensure all the beans are totally immersed. Boil them on above medium heat for 12-15 mins till they become soft.

3. Then turn off the heat and drain all the water. Keep them a side and let the beans cool. Take a pan add 1 tbsp oil and heat it. When the oil is hot enough add mustard seed, cumin seeds and urad dal and saute them for 1 min. 

4. Then add the boiled beans and cook them for 1-2 mins till all the water in beans evaporates. Then add the mashed jaggery to it and cook till the jaggery melts. Then add the prepared dalia split, red chillies powder and mix it nicely. Taste the curry to and add salt if required.

5. Turn off the heat and serve the goru chikkudu kaya koora with hot rice.

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Potato Koorma

INGREDIENTS:

1. Potatoes - 2 (Large)
2. Onion - 1 (Small)
3. Green Chillies - 2
4. Gingergarlic paste - 1 tbsp
5. Turmeric powder - 1/4 tbsp
6. Red chilli powder - 1/2 tbsp
7. Milk - 1 1/2 cup
8. Cashew nuts - 1 tbsp
9. Seasoning seeds (Mustard seeds, cumin seeds, urad dal) - 1/4 tbsp each
10. Salt to taste
11. Oil - 1 tbsp

PROCEDURE:

1. Peel and wash potatoes and chop into grape sized cubes and keep them a side. And also chop onions into small pieces. Now take a mixer jar and add cashews in it and make a fine powder and keep that cashew nut powder a side.

2. Take a pan add 1 tbsp of oil, when it is hot enough add mustard seeds, cumin seeds, urad dal and saute till mustard seeds starts spluttering. Then add chopped green chillies and fry for a min.Then add onions, turmeric powder and little salt and fry for 2-3 mins. Salt bring moisture out of onions and helps to cook faster. 

3. Then add ginger-garlic paste and mix well and cook for another 1 min. Then add chopped potatoes and little salt and cover and cook on medium heat for 7-8 mins till potatoes becomes soft and well cooked. 

4.Then remove the lid and add red chilli powder and salt. Mix them all nicely. Now add milk and mix them well and cook till milk reaches boiling point. 

5. When the milk reaches its boiling point add cashew nut powder. Cook the curry till it becomes little thick or reaches your desired consistency.

3. Serve this potato koorma with chapati/ roti or biryani.

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Capsicum Curry / Green Pepper Curry

INGREDIENTS:

1. Capsicum - 2 (Medium)
2. Coconut - 1/4 cup (Shredded)
3. Dalia split - 1/4 cup
4. Red chillies - 3 no
5. Mustard seeds - 1/4 tbsp
6. Cumin seeds - 1/4 tbsp
7. Urad dal - 1/4 tbsp
8. Salt to taste
9. Oil - 1 tbsp

PROCEDURE:

1. In a mixer jar take dalia split, red chillies and salt and make a fine powder. Now keep the powder a side. Then wash and chop the capsicum into small pieces and keep them a side. 

2. Take a non-stick pan and add 1 tbsp of oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal and saute them for 1 min. Then add chopped capsicum, little bit salt. Adding salt brings the moisture out and helps to cook faster. Cover and cook the capsicum on medium heat for 7-8 mins till capsicum becomes soft and well cooked. Then remove the lid and add shredded coconut and fry for another 1-2 mins. Then add the dalia split and red chilli powder that you have prepared before and mix them nicely. Cook for another 1-2 mins and turn off the heat. 

3. Serve this capsicum curry with hot rice.

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Chikkudukaya Koora / Valor Beans Curry / Indian Broad beans curry

INGREDIENTS:

1. Valor beans / Chikkudukaya - 1 LB
2. Green chillies - 6 to 7
3. Coconut - 1/4 cup (Shredded)
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/4 tbsp
7. Cilantro or coriander leaves 
8. Salt to taste
9. Oil - 1 tbsp

PROCEDURE:

1. Wash chikkudikayalu (beans), string them and break the pods into pieces. In a pressure cooker add 1 tbsp oil, mustard seeds, cumin seeds and urad dal and fry till mustard seeds starts spluttering. Then add bean pieces and 1 tbsp water and little salt and pressure cook till 1 whistle. Rest the cooker so that all the pressure is released.

2.  Meanwhile in a mixer take green chillies and coconut and make a paste of it. Then remove the cooker lid(If there is any water remaining in cooker heat on above medium heat till all the water evaporates) then and add the coconut-chilli paste and cook for 2 -3 mins. Then add the chopped coriander, adjust the salt and mix the curry nicely. 

3. Now transfer the curry to a serving bowl and serve this curry with hot rice. 

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Bendakaya Vepudu / Okra Fry / Bindi Fry

INGREDIENTS:

1. Bendakaya / Okra - 1 LB 
2. Onion - 1 (small)
3. Peanuts - 2 tbsp
4. Red chilli powder - 1 tbsp
5. Salt 
6. Oil

Chop onions and okra and keep them ready for frying.

PROCEDURE:

1. Take a non-stick frying pan add 1 tbsp oil and fry peanuts on medium heat till they are slightly brown in color and keep them a side. In the same frying pan add the chopped onions, little salt and fry them for 3-4 mins till they are transparent.Transfer them into a bowl and keep them a side.

2. Again in the same frying pan add 2 tbsps oil and add the chopped okra, little salt and cover and cook them on medium heat for 7-8 mins by stirring occasionally till they are soft. Then take off the lid and fry for another 3-4 mins. Now add the fried onions and peanuts and fry for another 3-4 mins. Then turn off the stove and add red chilli powder and required amount of salt and mix them nicely.

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Puri Curry / Besan Curry

INGREDIENTS:

1. Potato - 1 (Large)
2. Onion - 1 (Large)
3. Tomatoes - 2 (Medium)
4. Green chilli - 3 or 4 no
5. Besan - 3 tbsps
6. Turmeric powder - a pinch
7. Seasoning- (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
8. Water
9. Salt
10. Oil - 2 tbsp

PROCEDURE:

Wash and peel potatoes and chop potatoes, tomatoes and green chilli into small pieces. Chop onions in the length direction (like the way we chop for pakoda). 

Take a pressure cooker add oil, when oil is hot enough add mustard seeds, cumin seeds, urad dal, turmeric powder, green chillies and fry 1 min. Then add chopped onions and fry for another 2 mins.

Now add all the chopped vegetables and 1 cup water and pressure cook till 2 whistles.

Meanwhile take besan, salt in a bowl and add 1 cup water and mix them nicely without any lumps. (Taste the water to check for salt)

Now take off the cooker lid and add besan water and cook for 1 min on medium heat and mix all of them nicely. (Mix vegetables only after adding besan water)

Cook it on medium heat for 3-4 mins by stirring occasionally till you get desired consistency. If you want curry to be more liquidy you can add more water.

It tastes good with puri / poori and dosa.

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Broccoli Curry

INGREDIENTS:

1. Broccoli florets - 2 cups
2. Coriander powder - 1 tbsp
3. Red chilli powder - 1/2 tbsp
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/4 tbsp
7. Salt to taste

PROCEDURE:

Wash broccoli and cut them into small florets. Take a pan and add 2 tbsp oil, mustard seeds, cumin seeds and urad dal and fry them till urad dal turns golden brown color.

Then add the broccoli florets, little bit salt and cover and cook on medium heat for 8-10 mins until it cooks fully and becomes soft.

Then add coriander powder, red chilli powder, salt and mix them nicely and cook on low heat for another 3-4 mins. 

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Potato Fry

INGREDIENTS:

1. Potatoes - 2 (Large)
2. Red chilli powder - 1/2 tbsp
3. Salt to taste
4. Oil - 4 tbsp

PROCEDURE:

Take a non-stick frying pan add oil, when the oil is hot enough add the chopped potatoes and 1/4 tbsp salt and cover and cook them on above medium heat for 8-10 mins by stirring occasionally.

Remove the lid and check the potatoes (the potato should be soft and break easily when press with spoon). If they are cooked take off the lid and fry them on medium heat for 12-15 mins by stirring for every 2-3 mins. (Make sure they don't stick to pan).

Then turn off the stove and add red chilli powder and salt and mix them well. Serve them hot with white rice.

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Green Beans Curry

INGREDIENTS:

1. Green Beans - 1 LB
2. Onion - 1 small
3. Coconut - 1/2 cup (Shredded)
4. Seasoning (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
5. Dalia Split - 1/2 cup
6. Red Chillies - 4
7. Salt

PROCEDURE:

Wash and chop green beans into small pieces. Take them in a microwave bowl add water (Beans should fully immerse in water).  Cook them in microwave for 12-13 mins till beans are very soft.

Take dalia split, red chillies and 1/4 tbsp salt in a mixer and make them into fine powder and keep aside. Then take the chopped fresh coconut into mixer and grate it. ( You can also use frozen shredded coconut.

Now take a non-stick pan add 2 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal and fry till the mustard seeds starts spluttering. 

Then add chopped onions and little bit salt and cook them till the onions are transparent.

Now add the microwave cooked beans and cook for another 2-3 mins. Then add the shredded coconut powder and mix well and cook for another 2 -3 mins.

Finally add the dalia split powder and very little salt (as per your taste) and mix all the ingredients well and turn off the stove.

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Potato Kurma

INGREDIENTS:

1. Potatoes - 2 Large
2. Onion - 1
3. Tomatoes - 2 (small)
4. Green Chillies - 4
5. Ginger Garlic paste - 1 tbsp
6. Cinnamon stick - 1
7. Cardamom - 1
8. Bay leaves - 2
9. Garam Masala powder - 2 tbsp
10. Black pepper powder - 1/4th tbsp
11. Shredded coconut - 2 tbsp
12. Curd - 1/2 cup
13. Red chilli powder - 1/2 tbsp
14. Salt to taste
15. Seasoning seeds (Mustard seeds, Cumin seeds, Urad dal)
16. Cashew nuts - 1 tbsp

PROCEDURE:

Chop the potatoes into large cubes and half boil them in a microwave or pressure cooker.
Then take a pan add 3 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal and cashew nuts and fry till the cashews turn golden brown. 
Then add ginger garlic paste, cinnamon stick, cardamon, bay leaves, black pepper powder, green chillies and fry for 2 mins.
Then add chopped onions and salt and fry them till the onions turn transparent.
Then add chopped tomatoes, garam masala powder and mix all the ingredients well. Cover and cook till tomatoes are soft.
Once the tomatoes are well cooked add half boiled potatoes, red chilli powder, shredded coconut, salt and curd to it. Cover and cook till the potatoes are fully cooked for about 10 to 15 min on medium heat by stirring occasionally.

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Mixed Vegetable Curry

 INGREDIENTS:

1. Potatoes -2 small
2. Tomatoes - 2 small
3. Brinjal - 1 small
4. Carrot - 1 Big
5. Onion - 1 small
6. Tindora / Dondakai - 6 
7. Cilantro
8. Seasoning seeds - (Cumin seeds, Mustard seeds, Urad dal)
9. Red chilli powder - 1 tbsp
10. Salt to taste

PROCEDURE:

1. Chop all the vegetables into small pieces and keep them a side. Keep the chopped brinjal pieces in water so that they don't become bitter. Now take a pressure cooker and add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urad dal to it. When mustard seeds start spluttering add chopped onions, little salt and fry them for 2-3 mins.

2. Then first add chopped potatoes, carrots and then add tindora, tomatoes and finally on the top add brinjal. Keep potatoes, carrots and tindora in the bottom because they need more heat then tomatoes and brinjal. Now add red chilli powder, salt and cook them by adding 1/2 cup of water for 5 - 6 whistles. Then remove the cooker lid and check for salt and red chilli powder. Then add chopped cilantro and mix the curry well.

3. Serve this mixed vegetable curry with roti or chapati.

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Palak Paneer

INGREDIENTS:

1. Spinach (Palak) - 1 LB
2. Paneer - 2 cups
3. Onions - 1 (small)
4. Tomatoes - 1 (Large)
5. Green chilli - 2
6. Ginger garlic paste - 1 tbsp
7. Coriander powder - 1 tbsp
8. Cumin powder - 1/2 tbsp
9. Red chilli powder - 1/2 tbsp
10. Turmeric powder - 1/4 tbsp
11. Milk - 1 cup
12. Cardamom - 2 
13. Cinnamon - 2 sticks
14. Cloves -2
15. Cumin seeds - 1/2 tbsp
16. Garlic cloves - 2 
17. Fenugreek leaves - 1/4 tbsp
18. Salt
19. Butter / Oil

PROCEDURE:

1. Take the spinach leaves and wash them with water. In a bowl add spinach leaves, 4 cups of water and bring them to boil. Further reduce the heat to medium and cook for another 2-3 mins. Do not cover the spinach to get the nice green color of spinach. 

2. Keep it a side and let it cool. Then transfer the boiled spinach into a mixer along with water. Then make a nice paste of it and  keep it aside. 

3. Now take a non-stick pan add 1 tbsp oil and add paneer and fry them for 2-3 mins and keep them aside.

4. Now take a large non-stick pan add 3tbsp oil or butter and heat it. When the butter is hot enough add cumin seeds, cardamom, cinnamon, cloves and chopped garlic. Fry them for 1-2 mins. Then add the chopped onions and little bit salt and fry them till the onions are brown. Salt helps to cook onions faster. 

5. Then add ginger garlic paste, turmeric powder and fry for 1 more min. Then add the chopped tomatoes and cover and cook them on medium heat till the tomatoes are soft.

6. Remove the lid and add cumin powder, coriander powder, red chilli powder, fenugreek leaves. Mix them and cook for another 1 min. Now add the spinach paste and cook it on medium heat till you see droplets of oil forming on top.

7. When the sauce is ready add the paneer blocks to it and cook for another 2-3 mins. Then add milk to it and cook for 1 min. Then turn off the heat and serve hot with roti/chapati.

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Green Peas Curry

INGREDIENTS:

1. Green Peas - 2 cup
2. Potatoes - 1 Large
3. Tomatoes - 2 Large
4. Onion - 1 Small
5. Red chilli powder - 1 tbsp
6. Salt to taste
7. Cilantro

PROCEDURE:

1. Soak the green peas in water for at least 6 hrs. Chop all the vegetables into small pieces and keep them aside.

2. Now take a pressure cooker add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urad dal. When mustard seeds starts spluttering add chopped onions and fry them for 2 mins. Then add the soaked green peas, chopped potatoes, tomatoes, red chilli powder, salt and 1.5 cup of water and cook for 5 to 6 whistles. 
Then remove the cooker lid and check for salt and red chilli powder and add chopped cilantro and mix the curry well. 

3. Serve the curry with chapati or phulka or pani puri.

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Karamani / Black Eye Beans Curry

INGREDIENTS:

1. Karamani (Black eye beans) - 2 cup
2. Potatoes - 1 Large
3. Tomatoes - 2 Large
4. Onion - 1 Small
5. Red chilli powder - 1 tbsp
6. Salt to taste
7. Cilantro

PROCEDURE:

Soak the black eye beans in water for at least 4 hrs. Chop all the vegetables into small pieces and keep them aside.
Now take a pressure cooker and add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urid dal to it. When mustard seeds start spluttering add chopped onions and fry them for 2-3 mins.
Then add the soaked black eye beans, chopped potatoes, tomatoes, red chilli powder, salt and cook them by adding 1 cup of water for 5 to 6 whistles. 
Then remove the cooker lid and check for salt and red chilli powder and add chopped cilantro and mix the curry well.  Eat it with chapati or phulka.

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Cauliflower and Potato Curry

INGREDIENTS:

1. Cauliflower - 5 cups
2. Potato - 2 cups
3. Green peas - 1/2 cup
4. Red chillies - 6 or 7 nos
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/2 tbsp
7. Urad dal - 1/2 tbsp
8. Cilantro
9. Salt to taste
10. Oil - 3 tbsp
11. Water - 1 cup

PROCEDURE:

1. Wash the cauliflower and cut it into small florets. Wash, Peel and chop potatoes into small pieces. Take a wide frying pan add oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal, red chillies(cut them into 2 or 3 pieces) and fry till the red chillies turn to dark red color. Then add the cauliflower florets, potatoes, little salt and 1 cup water and mix them all nicely.

2. Then cover and cook on medium heat till all the vegetables are well cooked and all the water evaporates. Then add frozen peas and cook for another 1 min. Then remove the lid add chopped cilantro and required amount of salt and cook for 1-2 mins.

3. Serve hot with roti or chapati or white rice.

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Brinjal and Potato Curry

INGREDIENTS:

1. Brinjal - 2 cups
2. Potato - 1 cup
3. Tomatoes - 1 cup
4. Onion - 1/2 cup
5. Coriander powder - 1 tbsp
6. Cumin powder - 1/2 tbsp
7. Turmeric powder - 1/2 tbsp
8. Red chilli powder - 1/2 tbsp
9. Seasoning - (Mustard seeds, cumin seeds, urad dal)
10. Salt to taste
11. Oil - 5 tbsp

PROCEDURE:

Wash all the vegetables and chop the brinjal and potatoes into cubes. 

Take a pan add some oil, when the oil is hot enough add mustard seeds, cumin seeds and urad dal and fry them till urad dal turns golden brown color. 
Then add onions, turmeric powder and little bit salt and saute them till the onions are transparent.

Then add the chopped tomatoes, coriander powder, cumin powder, red chilli powder and cover and cook them on medium heat for 5-6 mins till the tomatoes are soft. Then add chopped brinjal, potato and some salt and cover and cook them on low heat for 7-8 mins by stirring in between till all the vegetables are well cooked.

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Dondakai Fry With Peanut Powder

INGREDIENTS:

1. Dondakai / Tindora - 250 gms
2. Onions - 1 (small)
3. Peanuts - 3 tbsp
4. Coriander seeds - 1 tbsp
5. Dry red chillies - 4 nos
6. Mustard seeds - 1/2 tbsp
7. Cumin seeds - 1/2 tbsp
8. Urad dal - 1/2 tbsp
9. Channa dal - 1 tbsp
10. Turmeric powder - 1/2 tbsp
11. Salt to taste
12. Hing - a pinch
13. Oil - 3 tbsp

PROCEDURE:

Take a pan and dry roast peanuts on medium heat and keep aside. Then dry roast coriander seeds, red chillies and keep all the roasted ingredients aside and let them cool. 
Then take all the dry roasted ingredients in a mixer and make a fine powder.

Take oil in a frying pan, when the oil is hot enough add the mustard seeds, cumin seeds, urad dal, channa dal and fry them till they turn into golden brown color. Then add hing and curry leaves to it and fry for a second.

Then to it add the chopped onions and little bit salt and fry them till the onions turn are transparent. Now add the chopped tindora, turmeric powder and little salt and cover and cook on medium heat for about 7-8 min by stirring in between.

Take off the lid add the peanut powder and fry them for another 3-4 mins.

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