Carrot Rice

Ingredients

• Rice - 5 cups, cooked with each grain separate
• Carrots - 2, peel and grate
• Curry leaves - 1 sprig (optional)
• Bay leaf -1
• Cloves - 6
• Cinnamon stick - 1"
• Cardamoms - 2
• Onions - 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste - (1" ginger/2 cloves garlic/2 green chilies)
• Coriander leaves - 4-5 tbsps, finely chopped:
• Kasoori methi - 1/2 tsp (dried fenugreek leaves)
• Coriander powder - 1 tsp
• Broken Cashew nuts - 2 tbsps
• Coriander leaves - 1 1/2 tbsps (finely chopped for garnish)
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method

1. Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
3. Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

Tips

• You can add 1/4 tsp garam masala powder.
• You can add either cashew nuts or peanuts.

vankaya fry::

Ingredients:

1/4 kg purple brinjals, cut into quarters

1 large onion chopped

big pinch turmeric pwd

1 tsp coriander pwd

1/4 tsp cumin pwd

1 tsp red chilli pwd

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

10-12 curry leaves

Make a paste:

6-7 garlic cloves

small ginger piece

1 1/4 tbsps grated fresh coconut

1 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts.
2 Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry in between to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine.
4 Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura).
5 Adjust salt and serve with hot rice.

Mushroom Fry:::

Ingredients::

ginger garlic paste 1Teaspoons
lemon juice 1/2Piece
mushroom 1Pound
oil 1Tablespoons
pepper 1Pinch
cumin pdr 1Teaspoons
cumin 1/2Teaspoons
coriander pdr 1Teaspoons
turmeric 1Pinch
tomatoes 1Numbers
salt 1To Taste
red chilli 1To Taste
chopped coriander 1Springs
chopped onion 1Numbers
garlic 4Piece
garam masala whole or pdr 1Pinch


Procedure::

1. Heat oil in a pan, add whole garam masala, cumin seeds and when they crackle add chopped onions, salt, turmeric, ginger garlic paste and cook. Add curry leaves and chopped gr chillies, add tomatoes and cook for few min.
2. Add mushrooms and cook till they are soft. In another pan add butter, add crushed garlic, pepper, cumin seeds mixture to it add coriander pwdr and cumin pwdr add the cooked mushroom mixture and cook till the moisture evaporates and dry.
3. Finish with lemon juice and chopped coriander leaves.

Sorakaya Masala Fry:::

Ingredients:

1 tender bottle guard (Anabakaya/ Sorakaya)

3 onions

3 green chillies

Tadka/ Seasoning/Talimpu

Oil 6 tspns

Garlic cloves 3

Red chillies 3

Mustard seeds 1/2 tspn

Cumin seeds 1/2 tspn

Chana dal 1/2 tspn

Urad dal 1/2 tspn

Procedure:

The bottle guard should be tender .pierce the bottle guard with thick needle or any other instrument.Cut it into medium size cubes.Here v require more chopped onions as we require for non veg curry.the onions should be well chopped .

Heat oil in a kadai n add garlic cloves to it..let it sauté until its aroma come out then add broken red chillies to it. Let it sauté for few seconds n add cumin n mustard seeds to it. when the mustard seeds start splitting add chana dal and urad dal to tadka..let it sauté until chana dal turns in to little dark in color.

Add chopped Onions n green chilli to tadka n let it sauté for 5 minutes.

Now its time to add cubes of bottle guard stir it well and place lid for 5 mints.later add red chilli powder, turmeric powder and salt to it .. sauté it n place the lid..

reduce the flame to low..let it cook in low flame..do not add water to it…it automatically oozes water in low flame.

cook until the piece becomes soft n cooked..when the curry is almost done..the oil from the curry oozes out..

Now to the garam masala powder add 3 garlic gloves n small cube of ginger and blend it.

Now add this powder half teaspoon to the curry..Waite for 5 mints and off the flame…serve it hot…

Trust me u feel like eating a non-veg curry.

Paneer Sandwich

Ingredients (240 ml cup used)

• Stuffing
• 1 tbsp oil
• ½ tsp cumin
• ¼ cup chopped carrot
• ¼ cup green peas
• ¼ cup chopped onions
• ½ cup crumbled paneer / cottage cheese (use a fresh one)
• ½ tsp ginger garlic paste
• Green chili (optional)
• ¼ tsp red chili powder
• ½ tsp garam masala
• Few chopped coriander leaves.
• Salt to taste
• 6 to 8 Bread slices
• Few tsps. Butter or ghee or oil
• Few tsps. sauce, mint chutney or tomato sauce or green chili chutney (optional)

Instructions

1. Remove the brown edges of the bread if you desire
2. Heat oil in a pan, add cumin and allow them to splutter
3. Add ginger garlic paste, sauté for a min
4. Add the onions and fry till they turn translucent
5. Add grated carrot fry for a min
6. Add crumbled paneer and fry for a min
7. Add red chili pow, fry for 2 to 3 mins on a low flame
8. Add garam masala and coriander leaves. Mix well, off the flame
9. Butter all the bread slices on one side and flip them to the other side and smear sauce or mint chutney
10. Spread the paneer mix evenly and place another slice on top, so that the buttered side is out
11. Place them in a toaster and enjoy with your favourite ketchup

Chole Chat

Ingredients to make chickpeas salad

Serves 1

¼ cup of chickpeas / channa / senagalu (measure before soaking)

1 tbsp. onions chopped

1 tbsp. tomatoes chopped

1 tbsp. cucumber chopped (optional)

Few sprigs of coriander leaves

1 green chili chopped

½ tsp. thick tamarind paste or lemon juice (but tamarind paste tastes great)

¼ to ½ tsp. dates syrup or honey (you can substitute with tamarind dates chutney and can skip tamarind paste too)

1/8 tsp. dry ginger powder (sonti podi)

½ tsp. amchur powder (dry mango powder)

Chat masala as needed

Pepper powder as desired

Khara boondi or sev or any other crunches as desired

Method

1.   Wash & soak chickpeas in lot of water for at least 12 to 18 hrs., keep changing the water to avoid odor

2.   Pressure cook chickpeas till soft. You can pressure cook for 2 whistles with little water. You can even cook in a casserole with enough water to cover them. cook till they turn soft

3.   Add the ingredients except boondi. Toss well.

4.   Serve with boondi or sev (mixture) topped on it.

Corn Salad

Ingredients

Serves 1

½ cup of corn kernels (boiled)

4 to 6 paneer or tofu cubes (tawa fried in ghee till crisp)

1 tbsp. onions finely chopped

1 tbsp. tomatoes finely chopped

1 tbsp. grated carrots if desired

1 green chili

Few coriander leaves / cilantro chopped

Chat masala powder as needed

Amchur if needed (your chat masala will already have amchur, so add only if needed) or lemon juice

Salt as needed

Pepper powder if needed

Method

1.   Wash & Boil the corn cobs or corn kernels in a large bowl filled with water. If using cobs, remove the kernels after boiling. Drain water completely

2.   Add all the ingredients and toss well and serve immediately while hot. If desired you can top it with Khara boondi or sev (mixture)

Lentil Fried Rice

Ingredient

Onion 2Numbers
Salt To Taste
Green chilly 3Numbers
Oil 2Tablespoons
Tour daal (skin on) 1Cup
Garam masala 1Tablespoons
Cumin seeds 1/2Teaspoons
Coriander 1Bunch

Procedure::

Take tour daal soak it into the water over night and boil it,nbsp;Take a pan heat oil add cumin seeds, boil tour daal, cook it till outer skin is crispy add green chilly, coriander, salt, onion, garam masala powder, toss it and add cooked rice, mix it well.Take tour daal soak it into the water over night and boil it,nbsp;Take a pan heat oil add cumin seeds, boil tour daal, cook it till outer skin is crispy add green chilly, coriander, salt, onion, garam masala powder, toss it and add cooked rice, mix it well.

Dondakaya Kobbari Vepudu

Dondakaya Kobbari Vepudu Recipe

Prep: 45-50 mts

Serves: 4 persons

Cuisine: Andhra

.

Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds

1/2 tsp mustard seeds

1/2 tsp cumin seeds

10-12 curry leaves

1 large onion, finely sliced

1/2 tsp ginger garlic paste

1 tsp red chilli pwd

pinch of coriander pwd

pinch of garam masala pwd

1/4 cup grated fresh coconut

salt to taste

1 1/2 – 2 tbsps oil

1 Wash the tendli and nip the tip and tail ends. Slice them into rounds and keep aside.

2 Heat a tbsp of oil in a cooking vessel, add the dondakaya pieces and saute on medium heat for 3 mts. Now reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 4-5 mts.

3 While the dondakaya is frying, take another cooking vessel, add 1/2 tbsp oil, add the mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.

4 Immediately add the sliced onions and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add ginger garlic paste and saute for 4-5 mts.

5 Add red chilli pwd, coriander pwd and garam masala pwd and combine. Add this entire onion masala mixture to the almost cooked dondakaya. Add the grated coconut and combine. Cook on low-medium flame for another 18-20 mts, without lid. Turn off heat.

6 Serve hot with steamed rice.

spaghetti recipe (indian style) – cilantro peanut pesto pasta

Ingredients

Serves 2

160 to 180 gms spaghetti

1 cup of tightly packed fresh cilantro + fistful of additional leaves (coriander leaves)

1 to 1 ½ tsp. ginger garlic paste

2 to 3 hot green chilies

¼ tsp. of cumin

1 tsp. sugar (optional)

Salt to taste

Lemon juice as needed

2 tbsps. Sesame oil + olive oil

¼ cup of peanuts (can reduce 1 tbsp.)

Method

1.   Dry roast peanuts till they turn slightly golden. Set aside to cool and remove the skin.

2.   Cook spaghetti to al dente by following the instructions on the pack. Drain, rinse, drain thoroughly and set aside

3.   Meanwhile pulse peanuts coarsely and set aside ¼ of this.

4.   Add cilantro, ginger garlic paste, cumin, green chilies to the same jar. Pulse till a coarse paste forms.  Your pesto is ready

5.   In a large bowl, add oil, pesto and  lemon juice

6.   Add your spaghetti and toss well.

Garnish with cilantro and peanuts that were set aside

Serve with soup or salad or as it is.