Peas Curry for Dosa

Serving: 4

Ingredients:

Tamarind juice: 1/8 cup

Tomato:1

Peas: 1lb

Masala:

Red chillies-10

Dania-2tsp

Pepper-1/4 tsp,

Cinamon- 1/2" piece

Clove-4

Garlic-2 cloves

Onion-1/2

Coconut powder-5tsp

Poppy seeds-1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

oil: 2 tbs

Method:

Soak Peas b for 5 hour then Pressure cook.

Fry red chillies, dania, pepper, cinnamon, clove, garlic, onion adding little bit of oil.  when it is done add  cocunut, poppy seeds and fry for a minute, 

 Grind the mixture with little water.

Heat oil in a thick pan and add mustard seeds, jeera, red chillies, when it stops splutter add cooked Peas and add the ground masala. Let it cook for a while till oil appears, now add water and allow to boil , now add tamarind juice, tomatoes and cook it for 2 to 3 min.

Garnish with corrinder.

This curry can be served with rice rotti, dosa, chapati, or rice.

Note:  Peas can be replaced with dry Black eye beans, Avarekalu / Anapaginjalu

Cauliflower and Moong Dal Curry/ Fry

Ingredients:

Mustard seeds - 1/2 tsp
Jerra - 1/2tsp

curry leaves - 6
Moong Dal - 1/2cup
Chopped Cauliflower - 3 cup
Chopped Garlic - 1tbs
Curry Masala - 1/4 tsp
Asafoetida - 1/4 pinch
Red Chili Powder - 1/2tsp
water - 2 cup
Coconut Powder - 2tsp
Oil - 1tsp

Method:
            Wash and cook moong dal with 2 cups water, drain excess water when Moong Dal is cooked and keep it aside.

Prepare seasoning with mustard seeds, jeera,  curry leaves, Asifotida, garlic add Chopped Cauliflower when mustard seeds starts spluttering, keep frying until Cauliflower gets soft, add cooked Dal, coconut powder, red chili powder, salt, Curry Masala and mix well.


Serve hot with Rice / Chapathi.

Stuffed Thondekai / Dhondakai / Tindora Curry

Servings: 4

INGREDIENTS:

Thondekai / Dhondakai / Tindora: 2 lb
Chopped onions: 2tbs 

Coriander leaves for Garnish

Water:1 1/2 cup

Seasoning:

Mustard seeds: 1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 8 leaves

Asifotida: 1 pinch

For Masala:

Roasted Peanut: 1/4 cup

Coconut: 1/4 cup

Ginger Garlic paste: 1/2 tsp

Tamarind: 1/4 tsp

Red chillies: 4 to 5

Dania Powder: 1/2 tsp

Jeera Powder: 1/2 tsp
Chopped onions: 2tbs

Curry leaves: 8 leaves

Salt: 1/2 tsp

Method:

Grind the all masala ingredients with 1/2 cup of water
Cut Tindora / Thondekai / Dondakai twice to fill masala(like stuffed brinjal).

Take a pan and prepare seasoning with mustard seeds, jeera, curry leaves. now add Chopped onions and Tindora / Thondekai / Dondakai and fry until Tindora / Thondekai / Dondakai gets little tender now add the ground masala n cook for 10 to 12 min.

Pour the curry into a serving dish and garnish with coriander leaves.

Ridge guard curry is ready to serve with Chapathi or Jower rotti or rice

Palak Paneer / Spinach with cottage cheese

Ingredients:

Spinach (palak) - 2 bunches

Milk - 1cups or Heavy Wiping Cream -2tbp
Paneer Cube - 1lb
Onions -2
Green chillies - 2 or 3
Finely Chopped Ginger -1/2 inch piece
Finely Chopped Garlic - 2 clove
Chopped Coriander/ Cilantro - 2tbs
Chili Powder -1 tsp
Turmeric powder -1/2 tsp
Dry mango powder - 1/4 tsp
Garam Masal - 1/2 tsp
Butter or oil - 2 tblsp
Salt - to taste

Method:

1. Chop Paneer into 1/2inch by 1 inch pieces. Shallow fry Paneer/ Cottage cheese pieces(optional) with little oil spray.  
2. Chop onions and mince ginger and garlic.
3. Wash spinach/ Palak and keep it aside.
4. Take a cooking bowl and start heating up 5 cups of water, when the water starts boiling add 1tsp of sugar, Spinach and green chili, turn off the flame after a minute.
5. Drain excess water and let it cool for 5-10 min and blend it to a smooth paste.
6. Rinse shallow fried Paneer cubes in hot water and take out all excess water by slightly squeezing them.  If Paneer is not fried then skip rinsing it.
7. In a pan heat butter or oil, then add onion, garlic, ginger, keep frying until it leaves fresh aroma.(for 5-8 minutes)
8. Now add Spinach/ Palak paste, chilipowder,turmeric powder, mango powder, salt, milk/cream, garam masala and Paneer Cubes. if required add few spoons of water. Mix well and boil till it becomes semi thick gravy.
9. Garnish with Chopped Coriander/ Cilantro.

Serve hot with Cooked Basmathi Rice or Indian Naan. 

18 Beans Curry

Serving -3

Ingredients:
Mixed Beans (All Beans and Dal)- 1 cup
Onion - 1/2
Tomato -1/2
Sambar Powder -1tsp
Turmeric Powder - 1/4tsp
Daniya - 1tsp
Ginger - 1'
Garlic - 3
Tamarind Paste - 2tbs
Red Chili Powder - 1/2tsp
Fresh Coconut - 2tbs
Poppy Seeds - 1/2tsp
Oil - 1tbs
Chopped Coriander - 2tbs
Finely chopped Onion - 4tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6
Asifotida - 1 pinch

Oil - 1tbp

Method:Soak Beans for 5 to 6 hours.
Pressure cook Mixed Beans
Grind ginger, garlic, coconut, sambar powder, poppy seeds, turmeric powder, tamarind, red chili powder using little water.
Prepare seasoning add chopped onion, when onion gets soft add ground masala and fry for few min. now add cooked Beans with vegetables, chopped tomato, salt and water as required. Boil for few min.
Garnish with Coriander and Finely Chopped Onion.
Serve hot with Chapathi / Kulcha.

Mehti Potato Curry

Ingredients:
Potato - 1 lb
Chopped Methi Leaves - 1cup
Roasted Peanut - 2tsp
Daniya Jeera Powder- 1/2tsp

Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add garlic after a min add Potato and methi leaves and fry for few min, and then add half cup water then cook for few min until Potato gets tender.

Powder peanuts, daniya jeera powder, red chili powder, turmeric powder,
Add ground Powder to cooked Potato curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Bendekai / Bendakaya / Okra Curry

Ingredients:
Okra - 2lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add garlic, onion and Bendekai / Okra after few min and keep frying for 5 to 6 min and add 1 cup water and cook until Bendekai / Okra gets tender. close the lid if required, it might take around 5 to 10 min. now add tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Bendi / Okra Fry

Ingredients:
Okra - 2lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:Mustard seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables into length wise.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion, okra and keep frying until they become tender close the lid if required, it might take around 15 to 20 min. now add tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Green Beans Saagu for Poori

Ingredients:
Green Beans - 2 cup
Chopped Tomato - 1/2 cup
Salt to taste

Masala:
Coriander seeds - 1tsp
Cumin- 1/4tsp
Clove - 2
Cinnamon - 1/2'
Chopped Coriender / Cilantro - 1 and 1/2 cup
Tomato - 1/2
Roasted Peanut - 1tsp
Poppy seeds - 1/2tsp
turmeric powder - 1/4tsp
green chili - 2 (optional)
Garlic - 6
Ginger - 1' cube
Coconut - 2tsp

Seasoning:

Mustard Seeds - 1/2tsp
Cumin / Jeera - 1/2 tsp

Chopped Onion - 1/2
Bay Leaves - 4
Oil: 2 tbs

Method:


Grind all Masala ingredients without / with little water and keep it aside.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, when onion gets soft add Green Beans and cook until Green Beans gets soft now add ground masala and tomato and cook for few min.

Serve hot with Puri / Chapathi.

Sprouted Moong And Potato Curry

Ingredients:

Sprouted Moong - 1 cup

Potato - 1

Chopped Tomato - 1/2

Roasted Peanut - 2tsp

Coconut - 2tsp

Jeera Powder -1/2 tsp
Curry Masala - 1/2tsp
Garlic - 1

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Sprouted Moong and half cup water then Peeled and Chopped Potato and cook for few min until Sprouted Moong gets tender.

Powder Coconut, Curry Masala, Jeera, garlic, turmeric powder, red chilies, jagary.
Add ground Powder and tomato to the Sprouted Moong and Potato curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Chavelekai / Gorchikkudukayi / Gavar Fry

Ingredients:
Chavelekai / Gorchikkudukayi / Gavar - 1lb
Onion - 1/2
Green chili - 4
Tomato - 1

Garlic - 8 to 10
Coconut - 1tsp

Roasted Chana Powder - 1tsp
Gurellu Powder - 1tsp

Turmeric Powder - 1/4tsp
Sambar Powder- 1/2tsp
Jagary - 1tbs(optional)
Chopped coriander - 1tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Chavelekai / Gorchikkudukayi / Gavar and dry for fry until you get nice aroma.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic, Onion, green chilies and fry for a while, when onion gets soft add tomatoes Chavelekai / Gorchikkudukayi / Gavar and fry for few min while frying add salt, turmaric powder and add 1cup water and cook until Chavelekai / Gorchikkudukayi / Gavar becomes tender. Now add Sambar power, coconut powder, roasted chana powder, gurellu powder and mix well.
Garnish with chopped coriander.

Serve hot with Jowar Rotti / Rice / Chapathi.

Cauliflower curry -2

Ingredients:
Cauliflower - 1lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic -6 to 7
Roasted Peanut - 2tbs

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp
Coconut Powder - 2tbs

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Cauliflower.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add garlic, onion once it becomes tender add Cauliflower and fry on Medium flame for 5 to 6min now add water, tomato and salt, cook until it becomes light tender.
Grind roasted chana, coconut, Daniya, Jeera, red chili powder, add ground masala to cooked Cauliflower and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Sprouted Moong / Hesarkaalu Curry

Serving: 4

Ingredients:

Sprouted Moong / Hesarkaalu: 1 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch

Garlic: 2

Coconut: 4tsp
Tamarind paste: 3tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Soak Moong / Hesarkaalu for 6 to 8 hours. then take out water and keep in a airtight box for 10 to 12 hours to get sprout.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic fry for few min now add Sprouted Moong / Hesarkaalu, salt and water and cook until Sprouted Moong / Hesarkaalu gets soft.

Grind coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder with little water and add to cooked Sprouted Moong / Hesarkaalu, add chopped tomato and boil it for 4 to 6 min.

Garnish curry with chopped coriander leaves

Tomato Curry

Ingredients:
Chopped Onion- 1cup
Chopped Tomato - 2 cup
Garlic - 5

Roasted Chana(Kadle) - 1tsp

Coconut - 2tsp

Turmeric Powder - 1/4tsp
Sambar Powder - 1/2 tsp
Red chilies - 4
Jagary - 1tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic, Onion and fry on Medium flame for 6 to 8 min then add tomato, salt and 1/4cup water and cook until tomato becomes tender.

Grind roasted Channa, Coconut, Sambar Powder, turmeric powder, red chilies, jagary with 1/4 cup water.
Add ground masala to curry and fry for few min.

Garnish with chopped coriander.

Serve hot with Rice / Chapathi

Spring Onion Tomato Curry

Ingredients:
Chopped Spring Onion- 1cup
Chopped Tomato - 1 cup
Garlic - 5

Roasted Chana(Kadle) - 1tsp

Coconut - 2tsp

Turmeric Powder - 1/4tsp
Sambar Powder - 1/2 tsp
Red chilies - 4
Jagary - 1tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic, Spring Onion and fry on Medium flame for 6 to 8 min then add tomato, salt and 1/4cup water and cook until tomato becomes tender.

Grind roasted Channa, Coconut, Sambar Powder, turmeric powder, red chilies, jagary with 1/4 cup water.
Add ground masala to curry and fry for few min.

Garnish with chopped coriander.

Serve hot with Rice / Chapathi

Vegetable Saagu / Curry

Ingredients:

Mixed chopped Veg - 2 cup
(Green Beans, Peas, Carrot, Potato, Cauliflower)
Chopped Tomato - 1/2 cup
Salt to taste

Masala:

Coriander seeds - 1tsp
Cumin- 1/4tsp
Clove - 2
Cinnamon - 1/2'
Chopped Coriender / Cilantro - 1 and 1/2 cup
Tomato - 1/2
Roasted Peanut - 1tsp
Poppy seeds - 1/2tsp
turmeric powder - 1/4tsp
green chili - 2 (optional)
Garlic - 6
Ginger - 1' cube
Coconut - 2tsp

Seasoning:

Mustered Seeds - 1/2tsp
Cumin / Jeera - 1/2 tsp

Chopped Onion - 1/2
Bay Leaves - 4
Oil: 2 tbs

Method:


Grind all Masala ingredients without / with little water and keep it aside.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, when onion gets soft add mix vegetables and cook until vegetable gets soft now add ground masala and tomato and cook for few min.

Serve hot with Puri / Chapathi.

Thondekai / Dhondakai / Tindora Curry

Ingredients:

Thondekai / Dhondakai /Tindora - 1 / 1lb

Roasted Peanut - 2tsp

Coconut - 2tsp

Jeera Powder -1/2 tsp
Curry Masala - 1/2tsp
Garlic - 1

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Chopped Thondekai / Dhondakai /Tindora and fry for few min then add 1/2 cup water.

Powder Coconut, Curry Masala, Jeera, garlic, turmeric powder, red chilies, jagary.
Add ground Powder to the curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Sorekai / Sorakaya / Bottle guard Curry - 2

Ingredients:

Sorekai / Sorakaya / Bottle guard - 1 / 1lb

Roasted Peanut - 2tsp

Coconut - 2tsp

Jeera Powder -1/2 tsp
Curry Masala - 1/2tsp
Garlic - 1

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Peeled(optional) and Chopped Sorekai / Sorakaya / Bottle guard and fry for few min then add 1/2 cup water.

Powder Coconut, Curry Masala, Jeera, garlic, turmeric powder, red chilies, jagary.
Add ground Powder to the curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Paneer Burji

Ingredients:

Grated Paneer - 1cup
Finely Chopped Onion - 1/2cup
Finely Chopped Tomato - 1/2 cup
Ginger Garlic paste - 1/2tsp
Turmeric Powder - 1/4tsp

Daniya Jeera powder - 1/2tsp

Red Chili powder - 1/2tsp
Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

In a pan heat oil add jeera, curry leaves, Asifotida When Mustard seeds stops spluttering add Onion, ginger garlic paste and fry on Medium flame until it become tender now add tomato and salt and Paneer, cook until tomato cooks completely on low flame.

Add Daniya, Jeera, red chili powder and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice / Poori

Egg Burji

Ingredients:

Egg - 3
Finely Chopped Onion - 1/2cup
Finely Chopped Tomato - 1/2 cup
Turmeric Powder - 1/4tsp

Daniya Jeera powder - 1/2tsp

Red Chili powder - 1/2tsp
Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When Mustard seeds stops spluttering add Onion and fry on Medium flame until it become tender now add tomato and salt and egg(break and pour directly), cook until egg cooks completely on low flame.

Add Daniya, Jeera, red chili powder and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice