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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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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Boondi Curry / Boondi Koora (బూందీ కూర )

Ingredients :

Boondi (homemade or outside) - 1 Cup
Onions(sliced) - 2
Green Chily(sliced) - 3
Turmeric - 1/6 Tsp
Chily Powder - 1 Tsp
Salt - To Taste
Garlic Pods - 6
Cumin seeds - 1/6 Tsp
Curry Leaves - 2 Springs
Coriander Leaves - 1 Bunch

Preparation Method :

1. Making a Paste or crush the garlic pods and Cumin seeds. Keep aside. Cut the Onions and Chilies.

2. Take a Pan or wok add oil after Oil heat fry the onions and chilies. Now add required salt to the onions,it will be fried quickly.

3. Then add Curry leaves fried when Onions turns brown, add turmeric and chily Powder. Mix well then add water (1Cup boondi : 1 1/2 Cup Water). then add Ground Paste(Garlic & Cumin). Mix once and keep a lid.

4. Then after 2 Min. Onions will be cooked add  Boondi then Keep a lid.

5. after 1 Min. remove the lid then sprinkle chopped Coriander and turn off the flame.

* Easy & Tasty Boondi Curry is Ready. Combined with hot Rice, Chapathi or any other side Dish.

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Stuffed Brinjal Recipe / Gutti Vankaya Koora / Kattirikai

Ingredients :

Brinjal / Baingan - 1/4 Kg
Onions - 3
Green Chily - 3
Salt - To Taste
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Oil - 3 Tsp
Garam Masala Powder - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Garlic Pods - 6
Curry Leaves - 2 Strings
Coriander - 1 Bunch
Preparation Method :

1. Take the Small BrinjalsWashed & make 2 Slits to form a cross leaving the stalks intact. Then Wiped in Salt Water.

2. Take a Mixie Jar add Onions,Garlic Pods, Cumin seeds, Chilies, and Curry Leaves. Grind this Mixture.

3.Then Take a Plate Add this Ground Mixture, after add Chily Powder, Garam Masala Powder, Salt, Turmeric and Ginger Garlic Paste. Mix Well.

4. Stuffing masala is Prepared Now. Stuff the brinjals with the prepared masala.

5. Take a Pan add Oil, After Heat Oil, add Stuffed Brinjals after Keep a Lid for 5 Min.

6. Then after 5 Min remove the Lid then add Remaining Masala Paste, Mix well and Keep a Lid for Five Min. Up to Brinjal Will be Half Cooked.

7. Now Remove the Lid then add 1 Small Glass of Water, Cooked till Curry is like a Thick Gravy.

8. Once the brinjals are cooked, switch off the flame and garnish with coriander leaves.

* Stuffed Brinjal Curry is Ready. It Goes Well as a Side Dish for Chapathi, Roti and Hot Rice.

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Brinjal with Raw Cashew Nuts Curry Recipe

Ingredients :

Brinjal - 1/4 Kg
Onoins - 2
Green Chily - 5
Raw Cashew Nuts - 1 Cup
Tomato - 3
Turmeric Powder - 1/4 Tsp
Chily Powder - 2 Tsp
Salt - To Taste
Ginger Garlic PPaste - 1/2 Tsp
Garam Masala - 1/2 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Cut the Brinjal and Keep in a Salt Water. Sliced  the Onions, Chily & Tomatos. Keep aside.

2. Take a Pan add Oil, Then add Sliced Onions & Chilies Toss Well. Then add Curry Leaves.

3. Add Brinjal, Tomato, and Salt  Mix Well & Keep a Lid for 5 Min.

4. Then add Ginger Garlic Paste, Turmeric & Chily Powder. Mix Well & fry for 2-3 Min. then add Raw Cashew Nuts & Keep a Lid.

5. Add 1 Glass of Water. Cook for 5 Min. then add Garam Masala Mix Well after 2 Min. Switch Off the Flame.

6. Sprinkle With Coriander.

& Easy & Tasty Brinjal Raw Cashew Nuts Curry is Ready.

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Colacasia Gravy Curry / Chamadumpa Pulusu

Ingredients :

Colacasia / Chamadumpa - 1/4 Kg
Onions - 3
Green Chily - 4
Tomato - 3
Ginger Garlic Paste - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/4 Tsp
Salt - To Taste
Curry Leaves - 3 Strings
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Take Colacasia into a Bowl Clean after Boiled ( Cooker or Directly ) with Required Water then Peeled and Cut into Small Portion or Length Wise. Keep aside. Soak Tamarind with Water and Take Juice.

2. Sliced Onions, Green Chily and Coriander. Keep aside.

3. Take a Pan add Oil, after add Sliced onion, Green Chily & Curry Leaves. Fry Until Brown.

4. Then add Sliced Tomato and Keep a Lid for 5min. After add Ginger Garlic fry for 2 Min. then add Boiled Colacasia and Mix Well. Then add required Salt and Chily Powder, Cumin and Coriander Powder.

5. Add Tamarind Juice and Keep a Lid for 5-10 Min. on a Medium Flame.

6. Now Curry Turns to Thick Gravy. Sprinkle Coriander Leaves and Off the Flame.

* Tasty Colacasia Tomato Gravy Curry is Ready.

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Bottle Gourd Dal / तूरदाल लौकी / ఆనపకాయ సొరకాయ పప్పు

 Ingredients :

Bottle Gourd -1
Peeled & Cut the Cubes
Toor Dal / Kandi Pappu  / Split yellow moong dal- 1 Cup
Tomato - 2
Green Chily - 10
Turmeric Powder - 1/4 Tsp
Salt - To Taste
Hing - 2 Pinch
Garlic Pods - 8
Red Chily - 3
Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4 sp
Curry Leaves - 3 Strings
Oil - 2 Tsp

Preparation Method :

1. Clean the Toor Dal With Water after Add Water & Soak for 30 Minutes.

2. After Keep it in a Flame then add Green Chily, Tomato, Sliced Bottlegourd and Turmeric. tthen Add Required Water & Keep a Lid Upto 3-4 Whistles.

3. After Remove the Pressure Open the Lid then Mash The Dal With Spatula. Add Required Salt and Keep it Aside.

Popu / Tadka :

1. Take Tadka Add Oil, After Add Garlic Pods, Mustard Seeds, Cumin Seeds, Curry Leaves, Red Chilies and Hing.

2. Add this Popu into Dal.

* Tasty Bottle Gourd Dal is Ready Now. Taste With Hot Rice or Rotis.

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Gherkins Tomato Curry

Ingredients :

Gherkins Washed & Sliced - 1/4 Kg
Onions Big sliced - 2
Tomato Sliced - 3
Green Chily - 4
Curry Leaves - 2 Strings
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Coriander Powder - 1/2 Tsp
Salt - To Taste
Ginger Garlic Paste (Optional) - 1/4 Tsp
Oil - 2 Tsp

Preparation Method :

1.Take A Kadai add Oil after Heat Oil add Sliced Onions and Green Chilies. Fry Until Light Brown, after Add Gherkins And Stove On Medium Keep a Lid for 5 Min.

2. After add Sliced Tomatos then add Ginger Garlic Paste fry For 2 Min. then after Turmeric, Red Chily Powder & Saute Well, add Some Water.

3. Cook for Water absorbed and Curry Like a Gravy. Switch Off the Stove.

* Gherkins Tomato Curry Is ready.

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Spinach Tomato curry

Ingredients :
Spinach - 2 Bunches (Washed & Sliced)
Onions - 2 (sliced)
Tomatos - 2 (sliced)
Curry Leaves - 4 Strings
Turmeric Powder -1/4 Tsp
Red Chily Powder - 1 Tsp
Green Chily - 5 Nos
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/2 Tsp
Ginger Garlic Paste - 1 Tsp
Salt - To Taste
Oil  - 2Tsp

Preparation Method :

1.Take a Kadai add Oil, after Oil Heat add Onions and Saute Well Until Brown.

2.Add Chilies and Curry Leaves and Stir Well.

3. Add Chopped Tomatos and Keep a Lid in 5 Min.

4. After add Spinach Leaves Stir Well and Keep a Lid.After 5 Min. add Gin.Garlic Paste and Saute Well.

5. After add Cumin,Coriander and Red Chily Powder and Fry for 2 Minutes.After add Some Water for Gravy.

Keep a Lid for 5 Minutes.After Switch Off the Flame.

* Tasty Spinach Tomato Curry Is Ready to Eat.

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Aloo Palak Recipe

Ingredients :

 potatoes   - 3 peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
 spinach - 2 bunches  blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
cumin seeds - 1/2 tsp
onions - 2 finely chopped
green chillis 4
ginger garlic paste - 1 tsp
red chilli pwd - 1 tsp
coriander pwd - 1 tsp
water - 1 1/2 cups (use the water in which spinach was blanched)
salt - to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
 oil - 3 Tsp.

Preparation Method :

1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.

2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.

3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.

4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.

5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.

Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes.

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Capsicum Tomato Curry

Ingredients :

Green capsicums/bell peppers, - 2
(cut into big squares)

 Large onion, finely chopped - 1

Ginger garlic paste 1/4 tsp

Tomatoes - 2

Red chilli pwd - 1 tsp

Turmeric pwd - 1/4 tsp

Coriander pwd - 1 tsp

Kasuri methi/dry fenugreek leaves - 1/2 tsp
                                 (optional)
Roasted sesame seeds pwd - 1 1/2 tsps

Roasted peanuts pwd - 1 1/2 tsps

Salt   - to taste

Curry leaves  - 3 strings

 Oil  -  2 Tsp

coriander leaves - for garnish

Preparation Method :

1. Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add the chopped capsicums and tomatoes and fry for 7-8 mts.

2. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken.

5. Add the ground nut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.

* Serve with rice or rotis.

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Cabbage Chana Dal Curry

Ingredients :

Cabbage  - 1 Cup

Chana Dal ( Yellow Split Peas )

Turmeric  - 1/4 Tsp

Ginger & Garlic Paste - 1 Tsp

Mustard Seeds  - 1/4 Tsp

Cumin Seeds  - 1/4 Tsp

Curry Leaves   - 1 String

Onions  -  1

Green chilli’s  - 4

Chilli Powder  - 1 Tsp

Salt   - To Taste

Coriander Powder  - 1/2 Tsp

Garam Masala  - 1/2 Tsp

Coriander leaves  - 1 String

Tomatoes - 3

Oil  - 3 Tsp

Preparation Method :

1.Soak 1/2 cup of Chana dal for 1/2 hr & chop cabbage and keep it aside.

2. Heat 2 tbsp of oil in a pan and add 1/4 tsp of mustard seeds, 1/4 tsp of cumin seeds, let the seeds crackle, now add 1 chopped onion and 2 slit green chilli and 6 curry leaves and fry it.

3. Once onion turns slightly transparent add 1/4 tsp of turmeric and 1/2 tsp of ginger and garlic paste and fry it until raw smell will go.

4. Now add 1 cup cabbage & soaked dal and give a stir, add 1 chopped tomato, 1tsp of chilli powder, salt to taste and mix it well.

5. Close the cooker and wait till 1 whistle. If we cook more, cabbage will be mashed up. when cooker is cooled, place it again on heat so that water which is released from cabbage is evaporated.

6. Now add 1/4 tsp of Garam Masala, 1/2 tsp of Coriander Powder, and sprinkle coriander leaves.

*  Cabbage curry is ready to serve, it goes very well with capathis and rice.

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Dal Menthi Preparation

Ingredients :

Toordal-1cup

Methi/fenugreek leaves-1cup

Tomato-1

Onion-1

Green chillies-2

Tamarind pulp(Optional)-2tbsp

Turmeric-1/4tsp

Salt to taste

Red chilly powder-2tsp

Oil-1tbsp

For Popu: 

Crushed garlic-1tsp

Dry red chillies-4

curry leaves-1spring

mustard seeds-1/2tsp

jeera-1/4tsp

urad dal-1tsp

Preparation Method :

1. Wash  the toor dal with adding much water .

2. Clean and chop the methi leaves and keep aside. Chop tomato,onion& green chilies.

3. Now take  dal cooker , then add the chopped methi leaves,tomatoes,onions,green chillies and stir well.
Add tamarind pulp(if you Want) ,turmeric, red chilly powder, salt and mix well.

4. Cover with lid and cook it for 10-12 mins on medium flame.(or 3 to 4 Wstiles).

5. Heat a pan add 1tbsp oil or ghee , when it is hot add dry red chillies,curry leaves, jeera ,urad dal,mustard seeda,,crushed garlic and fry for a minute.

6. Add cooked dal  to the frying pan ,mix well and cook it for 2 more minutes.

* Switch off the flame and serve hot with plain rice & ghee.

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Dal Tomato or Pappu Tamata Video

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Elephant Foot Yam Curry (pendalam Koora)

Ingredients :

Yam (pendalam )  –1/4 kg  cut into 1  inch pieces
Onion s – 2 chopped
Green chillis – 4 chopped
Oil – 3 tsp
Tomato – 2 chopped fine
Coriander powder  - 1 tsp
Garam masala powder – ½ tsp
Lime juice – 1 tsp
Salt – to test
Chili powder  - ¾  tsp
Turmeric powder – ¼
Jeera powder – ½ tsp
Garlic – 3 flakes
Water  - ½ small cup

Preparation Method :

1)      heat oil in a cooker.add onions and fry lightlt.

2)      Add chopped tomatoes  fry lightly.

3)      Add  chopped Yam,  chili powder, turmeric powder, jeera powder, coriander powder  and garlic.

4)      Stir well and fry for a minute.

5)      Add ½ cup water and salt and cook for 3 minutes.

6)      Close the cooker and cook till done.

7)      Add garam masala powder and limejuice.

8)       Stir   well and serve hot.

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Knol Khol Palya

Ingredients :

4 tender knol khol cubed small.
A little oil to fry
2 tsp jeera seeds,
7 pepper corns
2 tsp - garlic,
1 cup grated coconut.

preparation Method :

1) heat oil a pan.(kadai ).

2) fry jeera. peppercorns, garlic,and knol khol pour 1/3 cup water
salt and cook when cooked.

3) add grated coconut and grind a little thick.

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Potato Radish Leaves Curry

Ingredients :

Radish leaves  - 1 cup washed and chopped.
Oil  - 3 tsp
Onion s  - 2 chopped
Garlic – 5 flakes
Jeera powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Salt to taste
Potatos - 1 /4 kg skinned and cubed small
Water – 1 cup

Preparation Method :

1)  Heat  oil in a kadai .add onions and fry.

2)  Add garlic, jeera, powder chilli powder turmeric powder and fry.

3)  Add potatoes and fry .then add salt and water.

4)  Add radish leaves.

5)  Cook on slow flame till done.

6)  Serve Hot.

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Kanda Curry (Suran/Yam Curry)

Ingredients : 

Kanda  chopped- 1 cups
Tomatoes -4
Onions – 2
Red chili powder- 2 tsp
Green pea- ½ cup
Garlic and garlic paste- 1/2 tsp
Salt- to taste
Oil- 5 tsp
Turmeric powder  - 1/4 tsp
Mustard seeds- 1 tsp
Red dry chilies (broken) - 3
Black gram - 1 tea spoon
Sesam  powder - 1 tea spoon
Curry leaves- 10
Coriander leaves - 1/4 cup
water - 1/2 cup

Preparation Method :

1) Boil the chopped Kanda  pieces separately in a pressure cooker.

2) Heat oil in a kadai.

3) Add Mustard seeds, Chenna dal, Black gram, Red dry chillies, Sesam powder, Curry leaves and Turmeric powder  and fry  lightly.

4) Add chopped onions, Fry golden red.

5) Add the tomatoes paste and pieces and boil till raw flavor left them.

6) Add boiled Kanda  pieces and fry, boil by closing the lid.

7) Finally Add ginger garlic paste, red chili powder and salt and water and boil by closing it with lid.

8) Kanda  curry is ready to taste, take this into serving bowl and garnish with curry leaves and coriander leaves.

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Carrot Beans Curry

Ingredients :

Carrot -  100 g
Beans - 100 g
Raw Banana - 1
Yam  - 25 g
Drumstick - 2
Coconut  - 1/2 cup
Oil - 200 ml
cumin - 1 tsp
Green chilly - 4
Curd - 50ml
Salt to taste
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig

Preparation Method :

1. Cut carrot, beans, banana, yam and drumsticks into batons.

2. Boil the vegetables with turmeric powder with just enough water.

3. Make a paste of grated coconut, cumin, green chili, into a smooth paste.

4. Add this into the vegetables & cook for 5 minutes. Add salt.

5. Heat oil; add curry leaves for the tempering.

6. Add beaten curd to the vegetable mixture after removing from fire & add
the tempering.

7. Serve Hot With Rice Or Roti.

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Bendakaya pulusu (Ladies finger curry)

Ingredients :

Bendi (ladies finger) - Cut In Pieces
1-cup onion pieces (big size),
5- green chilli small pieces,
1-lemon size tamarind and make juice with 1 cup of water.
hand full of curry and coriander leaves,
salt ,
2 sp -red chilly powder,
1 sp -turmeric powder,
3- cups of water.
2 sp oil.
2-tomatoes,

Preparation Method :

1. Take a pan and heat oil and add onion and greenchilly pieces and fry for 2 mins.

2.Add bendi pieces and tomato pieces and close the lid and saute for  5 mins .

3.Add red chilly powder and turmeric  and  stir add  3 cups water and cook for 5 mins.

4.Add tamarind juice and cook for 5 mins add salt and close the lid add curry leaves .

5.Garnish with coriander leaves .

6.Serve Hot with rice.

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