Ingredients:
Bendakayalu/Okra -2 cups
Oil - 2 tbsp
Onions -1 chopped
Tomato -1 chopped
Green chillies - 3
Garlic - 4 cloves
Tamarind - a small lemon size
Salt to taste
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
dry red chillies -3
Curry leaves - few
Cumin seeds- 1 tsp
Urad dal -1 tbsp
Water -3/4 cup
Method:
1) Heat 1 tbsp oil in a pressure cooker and add Green chillies, Onions and fry well till onions become transparent
2) Add salt, Okra and fry well for 5 minutes
3) Add tomato and mix well and fry for another 5 minutes
4) Add tamarind and a 3/4 cup of water, mix well ,close the lid and wait for 2 whistles
5) Let the pressure out and open the lid and mash the okra mixture with pappu guthi and transfer the mixture to a bowl
6) In a small pan add 1 tbsp oil and once heated add mustard seeds, cumin seeds, urad dal, curry leaves and red chillies and fry well till urad dal become golden brown
7) Pour the tadka on to okra mixture and mix well and serve hot with rice
Ingredients:
Pandu mirapakayalu/ Ripen red chillies - 20
Salt to taste
Cumin seeds -2 tbsp
Coriander seeds- 1 tbsp
Mustard seeds- 2 tbsp
Channa dal - 1 tbsp
Urad dal -1 tbsp
Tamarind - a small lemon size
Oils -2 tbsp
Curry leaves - few
Hing - a pinch
Method:
1) Wash red chillies and dry them on a paper towel
2) Remove the stems of the red chillies
3) Make a slit on each red chilli so that they will not pop when frying
4) Heat 1 tbsp oil in a pan and add red chillies and fry with lid covered
5) Toss them every 2 minutes and once they are tender add mustard seeds, cumin seeds ,coriander seeds and tamarind to the pan and mix them well and let them fry for another 3 minutes
6) Transfer the fried ingredients to the mixer and grind them coarsely
7) Transfer the mixture to a bowl and keep aside
8) In a pan heat 1 tbsp oil and add mustard seeds, cumin seeds, curry leaves, channa dal,urad dal and hing and fry well ad pour the mixture on top of the chilli mixture and mix well
9) Serve with rice
Ingredients:
Quinoa - 2 cups cooked
Vegetables - carrots, peas, corn -2 cups
Onions - 1 chopped
Chopped green chillies - 3
ginger garlic paste -1 tsp
Oil -2 tbsp
Cloves - 3
Elaichi/Cardamom - 3
Cinnamon stick- 1
Salt to taste
Turmeric powder - 1 tsp
Pulav masala -1 tbsp
Curry leaves - few
Bay leaves - 2
Method:
1) Wash quinoa thoroughly and keep aside
2) In a bowl add 4 cups of water and bring it to boil and add salt
3) Add washed quinoa and cook it till all water gets evaporated and quinoa becomes soft
4) Drain any excess water remaining and keep aside
5) Heat oil in a pan and add bay leaves, cinnamon stick, cloves and cardamom and fry well
6) Add chopped green chillies and onions to the pan and fry well till onions turn golden brown
7) Add a little bit of salt and mix well add ginger garlic paste, turmeric powder and mix well
8) Add all vegetables to the pan add a little bit of water and cook the vegetables with lid covered
9) Once all the vegetables are cooked add pulav masala and mix well
10) Add quinoa to the pan and mix well and serve hot
Ingredients:
Bitter gourd/ Kakarakayalu - 5 (scrap the outsides and cut them into 1 inch pieces)
Finely chopped Onions -1
Finely chopped green chillies - 4
Curry leaves- few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Ginger garlic paste -1 tbsp
Salt to taste
Turmeric powder -1 tsp
Red chilli powder -1 tsp
Tamarind Juice -1 cup
Jaggery -1 tbsp
Oil -1 tbsp
Water -1/2 cup
Method:
1) Heat oil in a pan and add curry leaves, mustard seeds, cumin seeds and fry well.
2) Add green chillies and chopped onions to the pan and fry till onions turn golden brown
3) Add salt, turmeric powder and ginger garlic paste to the pan and fry well for another 2 minutes
4) Add chopped bitter gourd to the pan and fry well for 3 minutes
5) Add water to the pan , close the lid and let it cook with lid covered till bitter gourd becomes tender
6) Add tamarind juice , red chilli powder and jaggery to the pan mix well and cover the lid and cook it for another 5 minutes
7) Transfer to a bowl and serve hot with rice
TIP:
If you want to avoid bitterness of bitter gourd, boil water with salt and cook bitter gourd pieces separately and drain the water, this will reduce the bitterness
Ingredients:
chicken boneless - 1 kg (chopped into 1 inch cubes)
Onions - 1 big one chopped
Methi leaves -1 cup (wash well to remove mud if you are using fresh methi leaves)
Ginger garlic paste -1 tbsp
Chopped green chillies - 3
Red chilli powder - 1 tbsp
Oil - 3 tbsp
Salt to taste
Turmeric powder - 1 tsp
Kala jeera - 1 tbsp
Cardamom - 4
Cloves - 4
Cinnamon stick - 2
Javitri -2
Star anise - 3
Method:
1) Heat oil in a round bottomed pan and add cinnamon stick, cloves, cardamom, javitri, star anise and fry well
2) Add finely chopped onions and fry till golden brown and add Kala jeera and mix well
3) Add salt , turmeric powder and ginger garlic paste and fry well
4) Add chicken pieces to the pan and mix well and cook till the chicken is tender with lid covered
5) Add methi leaves, red chilli powder and mix well and cook for another 5 minutes till oil oozes from the sides of the pan
6) Take it to a bowl and serve hot with rice or roti
Ingredients:
Chick peas - 1 cup (cooked)
Sesame seeds powder -1 tsp
Red chillies - 2
Salt to taste
Olive oil -1 tbsp
Lemon juice - 1 tbsp
Garlic cloves - 3
Cumin powder - 1 tsp
Pepper powder -1 tsp
Method:
1) In a mixi jar place all above ingredients except Olive oil and grind it to find paste
2) Transfer the mixture to a bowl and drizzle olive oil on top of it and mix well
3) Serve with vegetables like carrots, celery or pitas
4) This is a quick to make and healthy snack.
