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. 

Read More

Talimpu senagalu / Guggillu / Senagala Talimpu

INGREDIENTS:

1. Chick Peas - 2 cups (raw)
2. Onion - 1 (small)
3. Green chillies - 4
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/2 tbsp
7. Oil - 1 tbsp
8. Salt to taste
9. Caustic soda

PROCEDURE:

1. Take chick peas into a bowl and wash them with water. And soak them overnight in water.

2. Take the chick peas in a pressure cooker add sufficient amount of water, pinch caustic soda, little salt. Pressure cook them for 4 whistles. Caustic soda helps you to cook chick peas soft. Then drain the water and keep the chick peas a side.

3. Now in a non-stick pan add 1 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds and urad dal. Once the mustard seeds splutter add chopped green chillies and fry for 1 min. Then add chopped onions and little salt and fry till they are translucent. Now add the boiled chick peas, mix them nicely and saute for 1 min. Adjust salt and turn off the heat.

4. Serve the talimpu senagalu by transferring into a small bowl.

Read More

Challa Pindi

INGREDIENTS:

1. Curd / Yogurt - 2 cups
2. Rice flour - 3/4 cup
3. Onions - 1 (Medium)
4. Green Chillies - 3
5. Curry Leaves - 6
6. Seasoning - (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
7. Channa dal - 1 tbsp
8. Salt
9. Hing - a pinch
10. Oil - 4 tbsp

PROCEDURE:

Chop the onions and green chillies into small pieces and keep them a side.

1. Now in a bowl mix the curd with water and whisk well. To this water add rice flour, salt and mix it into a smooth flow consistency like dosa batter. Taste the mix to check for salt.

Then take a deep non-stick frying pan add oil, when it is hot enough add mustard seeds, cumin seeds, urad dal, channa dal and fry till channa dal turns golden brown color.

Then add hing, curry leaves,green chillies and fry for 1 more min. 

2. Now add the chopped onions, little salt and fry for just 2-3 mins. Don't cook the onions fully, remain the crunchines in onions. Now add the rice flour and curd mix and cook on medium heat by mixing continuously till the rice flour becomes thick and cooked. 

Note: Tastes good when the curd is sour.

Read More

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.

Read More

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.

Read More

Rava Laddu / Rava Ladoo

INGREDIENTS:

1. Fresh Coconut - 2 cups
2. Sooji Rava - 1 cup
3. Sugar - 3/4 cup
4. Cardamom seeds - 3 no
5. Ghee - 2 tbsp
6. Milk - 1/4 cup
7. Cashews - 2 tbsp

PROCEDURE:

1. Chop the fresh coconut into thin slices and grate them in mixer and mash the cardamom seeds and keep both of them a side.

2. Heat 2 tbsps of ghee in a non stick pan and add the sooji rava and roast on medium heat for 6-7 mins till you get a nice aroma from roasted rava or take the rava in a spoon and touch it with your hand if it is hot, transfer the rava into some bowl. Now in the same pan add the grated coconut and fry for another 2-3 mins. Then add the roasted rava and mix them nicely.

3. Then add the broken cardamom seeds or cardamom powder and mix them well and roast them for 1 more min. Then add the sugar and roast it for 1 more min. Finally turn off the heat and add milk and mix all of them nicely. When the ravva mixture heat is bearable make small balls out of it.

4.  Fry the cashews in 1 tbsp ghee and garnish rava laddu with roasted cashews. (Optional)

Read More

Puri / Poori

INGREDIENTS:

1. Wheat flour - 2 cups
2. Salt - 1/2 tbsp
3. Sugar - 1/2 tbsp
4. Oil - 1 tbsp
5. Water - 1/2 cup

PROCEDURE:

Take wheat flour, salt and sugar in a large wide bowl and mix well. Add 1/2 cup water to the flour slowly while mixing (Dough should not be too hard nor soft). Then add 1 tbsp oil to the dough and again knead it.

Keep a side covered for 30 min to 1 hr and knead it one more time and divide the dough into equal sized small balls and flatten them slightly.

Roll them into circles with the rolling pin dusting little rice flour (Do not dust too much flour to the puris as it will leave black residue in the oil while frying) . The rolled out puris should not be too thin nor too thick. The puris should be of medium thickness.

Spread all the rolled out puris on a paper and cover them with another news paper. (It prevents puris from getting dry).

Take oil in a deep frying pan and heat it, when it is hot enough (drop a small piece of dough into the hot oil, if it comes up immediately then your oil is at right temperature). Then drop the rolled puri from side of the pan into the hot oil. After few seconds, flip it to the other side and allow it to puff and take it out from the pan.

Place them on paper towel to drain excess oil from fried puris. Serve them hot with potato masala curry or besan curry.

Read More