Bittergourd Pickle /करेला अचार/కాకరకాయ పచ్చడి

Ingredients :

Bitter gourd - 1/4kg
(cut into pieces like wheels)
Red chilly powder - 4-5 Tsp or 50g.
Mustard powder - 2 Tsp
fenugreek powder - 1/2 Tsp
(Dryroast fenugreek seeds then make a powder )
salt - 4 tsp or To Taste
lemon juice/Vinegar - 1 1/2 Tsp
ginger garlic paste - 2 Tsp

For Popu / Tadka :

garlic pods - 10
Mustard seeds - 1/4 tsp
red chily - 6
curry leaves - 6 springs
groundnut oil - 300 ml

Preparation Method :

1. Take a Pan add Oil, after oil heat Bittergourd Pieces fry both sides until crispy.

2. Take into a plate. and keep aside.

3. Take pan with oil(before we used) after oil heat add garlic pods,mustard seeds then add ginger garlic paste, fry for a minute then add red chilies, curry leaves, salt and turmeric. Then switch off the stove and let it be cool down.

4.Take a bowl with fried Bitter gourd pieces add Chily Powder, Mustard Powder and Fenugreek Powder. Mix it well then add this popu into mixture.

5. Now add lemon juice to this mixture.(use vinegar also). Mix well.

6. It will be preserved in 3 months in air - tight container.

* Easy & Tasty Bitter gourd Pickle is Ready.

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Sodi Ambali/ Ragi Malt / Sodi Jaava/रागी माल्ट/సోడి అంబలి

Ingredients :

Ragi flour / Sodi pindi - 1 Cup
Salt - 1/4 Tsp
Water - 2 Cups
Curd - 1/2 Cup

Preparation Method :

1. Take a Bowl add this Ragi flour/Sodi Pindi with Some Water like a Smooth Batter Until without No Lumps will be formed.

2. Take a Cooking vessel add 2 cups of water & salt, after water Boil add this Ragi Mixture into Boiling Water, Mix well and stir Continuously.

3. Remove from Flame.

4. Take Serving Bowl add this Ambali into Bowl, now add Curd and Mix well.

5. Serve with Hot. It will be Healthy and very Tasty.

* Healthy Breakfast for all the ages Ragi Malt or Sodi Ambali is Ready.

Note :

If you want thick Ambali add less water.

It will be very healthy Diet for Diabetic Patients.

It will be so Cool and Digestive Breakfast for all the ages.

Avoid  Motion Problems and eat in Summer Season it is very useful.

Adding Curd is very Tasty & cool if you are not like Curd skip the Curd.

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Andhra Gongura Pachadi/ Sorrel Leaves Chutney / ఆంధ్రా గోంగూర పచ్చడి / गोंगूरा पछाड़ी

Ingredients :

Sorrel Leaves/Gongura - 2 Bunch
(separated leaves & wash)
Red Chily - 15-20 Nos.
Fenugreek Seeds - 1/6 Tsp
Coriander Seeds - 1/2 Tsp
Cumin Seeds - 1/4 Tsp
Salt - To Taste
Onion(small) - 3
Garlic Pods - 10
Oil - 2 Tsp

Popu Ingredients :

Chana Dal - 1/4 Tsp
Urad dal - 1/6 Tsp
Cumin Seeds - 1/6 Tsp
Mustard Seeds- 1/4 Tsp
Curry Leaves - 4 Springs
Red Chily - 2
Hing - 2 Pinch
Oil - 2 Tsp

Preparation Method :

1. Take a Pan or Wok add Oil, when Oil heat add red Chilies, fry Once then add Cumin, Coriander and Fenugreek Seeds after Splutter, Switch off the Stove(or remove a plate).

2. Then add cleaned Sorrel leaves or Gongora cook very much. Then remove from flame. Keep aside.

3. Take a Grinder or Blender or stone Rolu add Fried chilies with salt, grind once then add garlic pods, Cooked Sorrel leaves(gongura) and Onions. Grind and Keep aside.

4. Take a Pan add Oil then add Chana dal, Urad Dal, Cumin, Mustard seeds, after splutter add curry leaves and chilies. Finally, add Hing then add this Popu into Grind Mixture.

5. Tasty & Spicy Andhra Popular Gongura Pachadi Ready.

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How to Prepare Pomegranate Juice /अनार जूस/దానిమ్మ జ్యూస్

Ingredients :

Pomegranate - 2(remove the seeds)
Sugar - 1/2 cup
Water - 100ml

Preparation Method :

1. Take pomegranate remove the seeds and keep aside. Take a blender or Mixie Jar add pomegranate seeds, blend it once.

2. Then add sugar and water and blend again.Strain it in a strainer and serve it in a glass with ice cubes.

3. Also add some Lemon Juice it will be so tasty.

* Tasty & Healthy Pomegranate Juice Ready.

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Spicy Mirchi Bajji / मिर्ची बज्जी /మిర్చీబజ్జీలు

Ingredients :

Gram Flour/Besan flour - 2 Cups
Big Mirchi for Bajji - 8
Soda - 2 pinch
Salt - to Taste
Chily Powder - 1 Tsp
Ajwain - 1/2 Tsp
Oil - for deep fry

Preparation Method :

1. Take a Bowl then add Gram flour, ajwain, salt, chilly Powder and Soda. Mix well with water like Bajji Batter. Check the Consistency.

2. Take a Kadai add Oil to deep fry, after oil heat, take one Mirchi then dip into batter then remove slowly in hot Oil.

3. Keep a Lid on medium, and fry on both sides, until golden brown.

4. Remove from Oil, and strain on a paper towel.

5. Serve with Hot It will be very Tasty with onions.

Note :

In case of using soda in Recipes skip Soda then use hot Oil while mixing the Batter.

Want more spicy add garam masala and ginger garlic paste.

Want spicyless you can slit Mirchi then remove the seeds.

After bajjis fried cut the bajji and stuffed with sliced Onions.

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Schezwan Baby Potato Gravy for Fast food Recipes/ बेबी आलू ग्रेवी /ఆలూ గ్రేవీ సాస్

Ingredients :

Baby potatoes - 15
Onion - 1
Garlic (Big variety)- 4 pods
Red chilli - 10
Soya sauce - 1Tsp
Tomato chilli sauce(Optional) 1Tsp
Sugar - 1 tsp
Corn flour - 2 tsp
Spring onion (green part, chopped - 3Tsp
Red chilli for tempering - 2
Salt - To Taste
Oil - 1 tblsp
Lemon juice/ vineger 2 Tsp

Preparation Method :

1. First soak the red chillies in a hot water. Mean while it is getting soaked, peel the potatoes. You can cook in pressure cooker (5- 6 whistles) and later peel off the skin.

2. Place the soaked chillies with little water and grind to a smooth paste.

3. Heat a broad pan with oil, tear the chillies, add it to the hot oil. Add pepper, chopped garlic, give it a fry. Add finely chopped onion and fry till transparent.

4. Add ground chilli paste, soya sauce, chilli tomato sauce, sugar, and give it a fry. Add the cooked potatoes. Fry for a minute in medium – low flame.

5. Add enough water to immerse the potatoes, add required salt and bring to boil. With little water, dissolve the corn flour and add to the boiling gravy.

6. When it thickens and becomes shiny, mix well, add the chopped spring onion and switch off the flame.

Notes :

Cooking the potatoes perfectly then make slits with Fork to all the potatoes.

You can skip the cubed capsicum in this recipe.

You can increase the chilli according to your spiciness.

You can add black pepper powder towards the end for extra punch.

Serve hot with fried rice. Goes perfect with fried rice, Hakka noodles, Breads. or Rumeli Rotis etc.

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Stuffed Snakegourd Curry in Andhra style/स्टफ्ड चिचिंडा / గుత్తి పొట్లకాయ కూర

Ingredients Ingredients :

Snake gourd -1/4 kg
Salt - to taste
Red chily powder - 2 Tsp
Turmeric powder - 1/4 Tsp
Green chily - 3
Curry leaves - 2 springs
Coriander leaves - 1 bunch
Oil - 4-5 Tsp

For Masala Paste :
Onions(big) - 2
Dry Coconut - 2 inch
Garlic Pods - 6
Cumin seeds - 1/4 Tsp
Cloves - 3
Cardamom - 1

Preparation Method :

1.Make a paste of masala. Then take Snake gourd clean and remove the white thread then cut into lengthwise pieces. Remove the seeds from inside. Keep aside.

2. Take masala paste in a plate add Salt, Turmeric and chilly powder, Mix well.

3. Take one snake gourd pieces one by one then stuffed with this masala paste. Keep aside.

4. Take Kadai or pan add Oil, after oil heat add Sliced Green chilly and curry leaves, fry once.

5. Then add stuffed snake gourd pieces, fry once, then keep a lid for 5 minutes.

6. After 5 Min. turn the pieces, and fry on both sides. then add remaining masala paste and fry well.
Keep a lid until snake gourd cooked. otherwise add 1 small glass of water.

7. After add chopped coriander and then switch off the flame.

* Tasty Stuffed Snake gourd Curry is Ready.

 Note :

In the Masala paste for more spicyness add ginger and other masala spices.

You add water in this curry for gravy. ALready snakegourd will be watery thats why am not adding Water.

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Crispy Onion Rings /टेस्‍टी अनियन रिंग /ఉల్లిపాయ రింగులు

Ingredients :

Onions (big) - 2
Maida / Alpurposeflour - 1 Cup
Corn flour - 2 Tsp
Bread crumbs - 1 Cup
Salt - to taste
Chily Powder - 1 Tsp
Soda - 2 pinch
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Oil - To deep Fry

Prepartion Method :

1. Take Onions peel the skin then cut into Rings. Keep aside.

2. Then take a bowl into Maida then coat the maida into onion rings, keep aside.

3. Then add maida, cornflour, salt, chily powder, cumin, coriander powder and soda. Mix all the ingredients with sufficient water like bajji batter.

4. Take kadai add oil to fry, after Oil little hot(not too hot) then take the onion ring dip into batter then coat with bread crumbs and then drop into Oil slowly.

5. Fry on both sides. then remove from Oil and keep in a paper towel plate.

Serve with tomato Sauce.Onion Rings are Very Crispy & Tasty.

Note :

Add Soda in this batter in case skip Soda then add hot oil to mix batter it will be Crispy.

When the Oil is too hot. the onion rings fried quickly & colour will be changed. Thats why keep the flame on low.or Adjust the flame.

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Making of Green Tea /ग्रीन चाय / గ్రీన్ టీ

Ingredients :

Green Tea Powder - 1 Tsp
Water - 2 Cups
Honey - 2 Tsp
Lemon - 1/2

Preparation Method :

1. Take a Bowl then add water , now water is boiling, add tea leaves, now black tea boiling until one Cup.(Boil until leaves separated from water) Switch off the stove.

2. Take a glass add lemon juice and Honey. Mix it Well.

3. Add Black Tea into lemon and Honey Mixture. Stir it well with a Spoon.

4. Then serve hot in a Cup.

Green Tea is Very Healthy to all.

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Quick and Easy Chicken Curry/ईजी चिकेन ग्रेवी कर्री /ఈజీ చికెన్ కర్రీ

Ingredients :

Chicken - 1 kg
large Onions, paste - 3
large Tomatoes -  pureed - 2
Green chilly - 3(sliced)

Garlic paste - 1 Tbsp
Ginger paste - 1 Tbsp
Coriander powder - 2 Tsp
Cumin powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Red chilli powder - 1/2 Tsp
Garam masala powder - 1 Tsp
Oil - 4 Tbsp

Salt to taste
Chopped coriander for garnish

Preparation Method :

1. Heat oil in a pan and sauté the green chily and onion paste fry till golden brown. Then add, garlic & ginger paste. Mix well.

2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

3. Add chicken pieces into the masala. Stir well and cook till they are golden brown.

4. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

5. Garnish with chopped coriander and serve.

* Tasty Chicken Gravy Curry Ready.

* Serve with hot Rice or Rotis.

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Sweetcorn Soup / स्वीट कॉर्न सूप /స్వీట్ కార్న్ సూప్

Ingredients :

Sweetcorn (boiled) - 2 Tsp
Sweetcorn(boiled &crushed) - 1 Cup
Carrot(chopped) - 1
Beans(chopped) - 5
Onion(chopped) - 1
Corn Powder(mixed in water) - 2 Tsp
Pepper(make a powder) - 5
Salt - To taste or 1/2 Tsp
Sugar - 1 Tsp
Water - 1/2 lit.
Oil - 1 Tsp

Preparation Method :

1. Take a Pan or Wok add Oil after oil heat add onions, fry for one minute, then add chopped Carrot and Beans.

2. After 1 Min. onion will be cooked then add crushed and boiled Sweetcorn and Boiled Sweetcorn. Then add Salt fry for a minute.

3. Then add water and keep a lid for 1-2 minutes.

4. After 2 min. add Corn mixture then stir continuously, add sugar and Switch off the stove.

5. Serve on Bowl then sprinkle Fresh white Pepper Powder. It will be so Tasty.

* Tasty Sweetcorn Soup Ready.

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Potato Vermicelli Cutlet /आलू सेवई कटलेट /ఆలూ సేమ్యా కట్లెట్

Ingredients ;

Vermicelli/sevai - 100g
Potato(boiled&mashed) - 1 big
Roasted Peanuts Powder - 3 Tsp
Bread Slices - 6(roasted &Powdered)
Green chily(chopped) - 2
Lemon Juice - 1/2 Tsp
Salt - To taste
Oil - To deep Fry

Preparation Method :

1. Take a bowl add water, after water boiling add vermicelli. Cook for 3 minutes, Check whether Vermicelli cooked or not, then strain Vermicelli with strainer. and keep aside.

2. Take a Bowl add  cooked Vermicelli, Boiled Potato, Roasted Peanuts Powder, Bread crumbs and Salt. Mix well.

3. After add Lemon juice again mix well then check the consistancy. Do not add water.

4. Take a Kadai add oil to deep fry,in this time prepare cutlets as your like desired shape.

5. Apply oil to your palms, then take a ball press this ball in the middle of your palms then done like your desired shape (heart, oven, or Square ).

6. Now Oil is piping hot, Take one cutlet and drop into hot oil, remaining are the same.

7. Fry on both sides on medium flame until light brown. remove from oil and keep in a paper towel plate.

8. Tasty Potato Vermicelli Cutlets / Aloo sevai Cutlets  are Ready. Serve with hot.

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Idli Upma / इडली उप्मा / ఇడ్లీ ఉప్మా

Ingredients :

Idli(remaining idlis) - 3
Onion(sliced) - 1
Green Chily(chopped) - 2
Ginger(chopped) - 1 inch
Chana Dal - 1/6 Tsp
Urad Dal - 1/8 Tsp
Mustard Seeds - 1/4 Tsp
Turmeric Powder - 1/6 Tsp
Hing - 1 Pinch
Salt - to Taste
Lemon Juice(optional) - 1/2 Tsp
Curry Leaves - 2 springs
Oil - 2 Tsp

Preparation Method :

1. Mash the Idlis with your fingers and keep aside.

2. Take a Pan or Wok add 2 Tsp of Oil then add Chana Dal, Urad Dal, Mustard seeds and chopped Ginger. Fry for a Minute.

3. Then add Chopped Onions and Green chilies, Curry leaves, fry until onions turns brown.

4. Then add turmeric, salt and Hing. Mix well and then add mashed Idli.Again mix well and Keep a lid for one minute.

5. Add chopped Coriander and then switch off the Stove.

6. Then add some Lemon Juice if you Like. serve with Hot.

* Easy & Tasty Idli Upma Ready.

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Potato Gram Flour Curry /आलू बेसन की पूरी सब्जी /బంగాళాదుంప సెనగపిండి పూరీ కూర

Ingredients :

Potato - 1 (Boiled, Peeled &cubed)
Gram flour - 2 tsp
Onions - 2(chopped)
Green Chily - 5(sliced)
Ginger - 1 pinch
Turmeric powder - 1/4 tsp
Salt - To Taste
Chana Dal - 1/4 Tsp
Mustard seeds - 1/6 Tsp
Curry leaves - 3 springs
Oil - 2 Tsp
Coriander leaves - handful

Preparation Method :

1. Take a Pan or Wok add 2 tsp of oil, after oil heat add Chana dal and Mustard seeds, after splutter add chopped onions and sliced chilies.

2. Add curry leaves and fry until onions turns golden colour.

3. Now add boiled Potato turmeric and required salt, then add 1 glass of Water.

4. After 5 minutes add gram flour batter mix well and cook for 1-2 min.

5. The curry was thick. Switch off the stove.

* Serve with hot pooris it will be so tasty.

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Green Peas Poori /मटर की पूरी / పచ్చి బటాణీ పూరీలు

Ingredients :

Wheat Flour - 1/4 Kg
Suji/Semolins - 2 Tsp(optional)
Salt - 2 Tsp
Oil - 2 Tsp

For Paste :

Matar / Peas(soaked) - 1 Cup
Ginger - 2 inch
Green chily - 5
Cumin seeds - 1/2 Tsp
Coriander - 1 bunch

Preparation Method :

1. Make a fine paste of the above ingredients.

2. Take a Bowl into wheat flour now add salt, suji, 2 Tsp of Oil, and Paste. Mix well after add required water like Poori dough.

3, Knead with your palms apply oil to your palms and then divide equal sized balls. Keep aside.

4. Take one ball and dust the rolling board with flour and roll the ball into a small medium thick disc.

5. When the oil is hot, carefully drop this into the oil and deep fry on both sides.

6. Using a jolted ladle take out the puffed poori draining the excess oil.

* Serve with Aloo curry it is very Tasty.

Notes :

Always remind that the oil is very hot. else pooris will not puff.

If the pooris while rolling has any hole in it it will not puff.

Adding Suji or semolina poori will be crispy.

Adding Oil in dough pooris will be very soft.

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Dibba Rotte / Dibba Rotti /दिब्बा रोटी /దిబ్బ రొట్టి

Dibba Rotti or Dibba Rotte :

Popularly known as South Indian Andhra Special Dibba Rotti made with Idli Batter(without adding much water). And also made with fresh Rice Rava and Urad Dal batter. It is very Tasty Breakfast and also Snack Recipe. In my childhood, my Grand Mother prepared this Recipe. and given to all the family members. All my Family members gathered and enjoyed in that time. I learnt this dish from my mother who learnt it from her mother. Dibba rotte is a traditional Andhra recipe and is usually cooked in a heavy kadai set on dying embers after the morning's main meal has been cooked. Usually eaten in the evening it however makes for a great breakfast dish.

Ingredients :

Idli Batter - (Max. 8-10 Idlis Batter)
Oil - 7 Tsp(according to your batter)

Preparation Method :

1. Take a Pan add 4-5 Tsp of Oil then add the batter and spread all over the Pan.
2. Then sprikle Oil from the top and edges of the pan. Keep a lid for 5-7 Minutes (according to your batter adjust the time). on low Flame.
3. After 5 Minutes remove the lid and turn the Dibba Rotti on other side. and again keep a lid for 3-4 minutes.
4. Switch off the flame. and take into a plate and Cut the pieces.(triangle shape).
* Serve with coconut or ginger Chutney.

Notes :

Dibba Rotte has been served with honey it will be very tasty and good for childrens health.

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Quick Rava Dosa /सूजी का दोसा -రవ్వ దోస

Ingredients :

Semolina / Suji Rawa - 1 Cup
Rice Flour - 1 Cup
Maida / Alpurpose flour - 1/2 Cup
Salt - 1 Tsp or To Taste
Cumin seeds - 1/2 Tsp
Onion(chopped) - 1
Green chily(chopped) - 3
Ginger(chopped) - 2 inch
Oil - To fry

First we will see how to prepare rava dosa batter : 

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

I photographed the rava dosa batter to show you the consistency of the batter.See how thin it is (picture below).It should be like that. Now the batter is ready.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.







When the tawa is heated well, reduce the flame to medium.

Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.

Then the inside of the tawa.

Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.

Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.

Once the tawa is heated well, keep the flame in medium through out the process.

Remember rava dosa will take longer time to get cooked.

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Andhra Karappodi for Rice /Karampodi Recipe /कारम पोडी / కారప్పొడి

Ingredients :

Dried Red chilies(cut into two) - 50 g
Coriander Seeds - 50 g
Cumin seeds - 1 Tsp
Crushed Garlic Pods - 8
Salt - 2 Tsp or to taste
Oil - 2 Tsp

Preparation Method :

1. Take a Pan or Kadai add Oil, after add Coriander seeds, saute for 1/2 Minute, then add cumin followed by slit Red Chilies on medium flame until chilies crisp.

2. Switch off the flame and cool the mixture.

3. Now take rolu(stone) or mixie Jar add this cool mixture with salt. and grind it. But do not grind smooth, roughly grind this mixture.

4. Now add crushed garlic pods and mix well. Then take into an airtight container and srore it.

* Tasty & Spicy Andhra Karappodi for Rice is Ready. It is very Tasty combined with Ghee and Hot Rice.

Note:

You can choose red colour Dried Red Chilies. In the time of roasting keep the flame on low. Otherwise Red Chilies are burns brown. The taste will be different.

Garlic pods cannot be ginrder completely so you will encounter bits while eating.

Grind this mixture coarsely not finely. That will be tasty with Rice.

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Simple Prawns Fry / प्रॉन मसाला /రొయ్యల వేపుడు

Ingredients :

Prawns/Shrimp(cleaned) - 1/4 kg
Onions (chopped) - 3
Green chily(sliced) - 4nos.
Salt - To Taste
Turmeric Powder - 1/6 Tsp
Chily Powder - 2 Tsp
Coriander powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala Powder - 1/4 Tsp
Coriander Leaves(chopped) - handful
Oil - 4-5 Tsp

Preparation Method :

1. Take a Pan add Oil, after Oil heat add 5 tsp of Oil, then add Prawns then add salt and keep a lid for 5 minutes.

2. After 5 min. add chopped onions and chilies and keep a lid for another 5 minutes.

3. After add ginger garlic paste fry for 1 minute until raw smell gone, add Turmeric,chily,cumin and coriander powders. Mix well.

4. Then add garam masala and sprinkle coriander leaves and then switch off the stove.

* Easy and Tasty Prawns / Shrimp Fry Ready. It is a side dish for Sambar.

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Potato Cauliflower Curry /आलू गोभी सब्जी /కాలీ ఫ్లవర్ టొమాటో కూర

Ingredients :

Cauliflower - Half head Soak florets with salt hot water for 15 min.
Potato - 1/4 Kg (peel and cubed)
Onions - 2 (sliced)
Green Chily - 4 (sliced)
Tomato - 3-4 (sliced)
Ginger garlic Paste - 1 Tsp
Coriander Powder - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Salt - To Taste
Garam Masala Powder - 1/2 Tsp(optional)
Oil - 3 Tsp
Curry Leaves - 2 springs
Coriander Leaves - Bunch small

Preparation Method :

1. Take a Pan or wok add 3 Tsp of Oil, after Oil heat add chopped Onions, Chily and Curry leaves. Fry until Onions golden brown.

2. Add Cauliflower Florets, sliced Potato and tomato mix well and keep a lid for 5 minutes.

3. After remove the lid add salt, turmeric, ginger garlic paste, coriander powder and chily powder, Mix well until raw smell gone.

4. Add 1 glass of water mix well and keep a lid for 5 minutes.

5. After open the lid add garam masala and chopped Coriander and switch off the flame.

* Easy and Tasty Aloo Gobhi Curry Ready combined with Chapathi,Roti or plain rice.

Useful Tips :

1. Take Cauliflower separate florets , Now take florets in hot water with salt and soak for 15 min.  dunking the gobi in salted hot water for at least 15 minutes before sauteing it till it forms a golden crust.

2. Peel the Potato and cut the pieces then keep in a water. Potato colour will not change. without water colour will be changed.

3. Already we add chilies after add chily powder, you want spicy add 2 tsp of chily otherwise you can reduce or skip this Item. Like garam masala Powder also.

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