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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Potato spinach Tikki /Aloo Palak Tikki / आलू पालकटिक्की /ఆలూ పాలక్ టిక్కి

Ingredients :

Spinach / Palak(chopped) - 1 Cup
Potato/Aloo(boiled &peeled &mashed) - 1
Cornflour - 2 Tsp
Chily Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp
Chat Masala - 1/2 Tsp
Salt - To Taste
Oil - To Fry

Preparation Method :

1. Take a Bowl add Boiled Potato and mash it with your fingers or masher.

2. Then add Salt, Cumin, Coriander, Chat Masala, Chily Powders. Mix well. Then add corn flour and chopped spinach leaves.(dont add water into that mixture).Keep aside.

3.Take medium sized portions from the aloo mixture and flatten into round patties.

4.  in a shallow frying pan or tawa, heat oil. place the tikkis in the frying pan.

5. keep on turning them after intervals and fry them till golden brown and crisp.

6. Remove and keep on a Plate. serve Hot with Tomato Sauce.

* Tasty Aloo Palak Tikkis Ready.

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Carrot Stir Fry / Carrot Vepudu / క్యారెట్ వేపుడు

Ingredients :

Carrot (clean & grated) - 1/4 Kg
Garlic Pods - 6
Green chily(sliced) - 4
Chana Dal - 1/4 Tsp
Urad Dal - 1/4 Tsp
Cumin - 1/6 tsp
Turmeric - 1/4 Tsp
Curry Leaves - 2 springs
Mustard Seeds - 1/4 Tsp
Salt - To Taste
Oil - 2 Tsp

Preparation Method :

1. Take a Pan add Oil, after Oil heat add garlic Pods, Chana dal and Urad Dal, fry for 2 Min. on medium Flame.

2. After add Mustard, Cumin seeds. After splutter add chilies and Curry leaves. Fry for a Minute.

3. Then add grated Carrot. Fry for 5 min. and Then add required Salt and Mix well. Fry for 5 min. on low flame.

4. After add Turmeric and Mix well. Fry for 2 Min. Switch off the flame.

* Tasty Carrot fry Ready.

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Beetroot Coconut Fry / Beetroot Kobbari Vepudu (బీట్ రూట్ కొబ్బరి వేపుడు)

Ingredients :

Beetroot - 1 (peel the skin & grated)
Coconut(grated) - 2 Tsp
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Cumin Seeds - 1/6 Tsp
Mustard Seeds - 1/6 Tsp
Garlic Pods - 6
Green Chily(sliced) - 4
Turmeric - 1/6 Tsp
Salt - To Taste
Oil - 2 Tsp
Curry Leaves
coriander(chopped)

Preparation Method :

1. Take a Pan or Kadai add Oil, after Oil heat add Peeled Garlic Pods fry for a minute until light golden brown.

2. Then add remaining Popu Ingredients one by one (Chana dal, Urad dal, Cumin, Mustard seeds, chilies and Curry leaves ) fry for 1 or 2 Minutes then add grated Beetroot, and salt. Mix well and keep a lid for 5 Minutes.

3. Then remove the Lid Saute well then add Turmeric, fry for half minute then add grated coconut and fry once then keep a lid for 3-5 Minutes.

4. After fry once and sprinkle with Coriander then remove from Flame.

* Tasty Beetroot Coconut Fry is ready combined with hot Rice.

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Vegetable Pulav Recipe

Ingredients :

Basmati rice or ordinary raw rice -2 cups
Onion - 1
Green chili - 4
Ginger garlic paste - 2 tsp
Tomato - 1
Mint leaves - handful
Mixed Vegetables - (beans-6-7 , potato -1, carrot  )
Peas - 1/3 cup
Oil -2 tsp + ghee - 1 tsp
Water -3 Cups for 2 Cups of Rice
Coriander leaves
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.

For the seasoning :

Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2

Preparation Method :

1. Soak rice for 20 minutes. Drain the water well and keep it aside.
Cut the vegetables lengthwise.

2. Take a pressure cooker or a pan, heat ghee+ oil, add the ingredients mentioned under seasoning (whole spices). After it splutters, add onions and saute till they turn transparent.

3. Add ginger garlic paste and saute for a few more minutes.

4. Add green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

5. Then add 2 cups of hot water, lemon juice and close the Lid. Keep it in medium flame.

6. After it is half cooked, stir the contents and close the Lid with weight. Simmer for 4-5 minutes and switch it off.

7. Hot Vegetable pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

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Vegetable Manchuria / वेज मन्चूरियन / వెజ్ మంచురియా

Ingredients :

Step 1 :

Grated Carrot - 1 Cup
Grated Cabbage - 1 Cup
Chopped Beans - 1 Cup
Maida/Alpurpose Flour - 1/2 Cup
Corn Flour - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1 Tsp
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp or To Taste
Orange Food Color(optional) - 1 Pinch
Water - 2 Tsp
Oil - For Deep Fry

Ingredients for Step 2 :

Big Onion(Chopped) - 1
Green Chily (Sliced) - 4
Ginger(Chopped) - 1 Inch
Garlic Pods(Chopped) - 8
Chili Sauce - 1 Tsp
Tomato Sauce - 2 Tsp
Soya Sauce - 1 Tsp
Vinegar - 1 Tsp
Cornflour - 1/2 Tsp(Mixed in Water)
Pepper Powder - 1/4 Tsp
Coriander - 1 Small Bunch
Oil - 2 Tsp

Preparation Method :

1. Take a Bowl add all the ingredients except Oil. Mix the Mixture Well. and after take a Small Dough and done like Small Ball. Prepare the Batter like Small Balls. Keep it aside.

2. Take a Deep Kadai add Oil for Deep Fry, after Heat Oil fry all the Veggie Balls on Medium Flame until turns Brown. Remove From Oil and Kept aside.

3. Then take Kadai add 2 Tsp Oil, then add Chopped Ginger and Garlic fry For 1 min. then add Sliced Onion and Chily. Saute for a While. then add chili, Tomato,Soya Sauce and Vinegar. Saute Well.

4. Add Cornflour Mixture Mix Well until turns Thick then add Fried Veggies and after Sprinkle Pepper Powder. Fry for 1 Min. then Switchoff the Flame.

5. Sprinkle some Coriander and Serve With Hot With Lemon and Onion Slices.

* Easy & Tasty Vegetable Manchurian Ready.

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Gherkins Fry / Kovakka Stir Fry

Ingredients :

Gherkins - 1/4 Kg
Onion - 1
Green Chily - 4
Garlic Pods - 6
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Red Chily - 2
Salt - To Taste
Cumin Seeds - 1/4 Tsp
Mustard Seeds - 1/4Tp
Coriander Powder - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 1/2 Tsp
Oil - 3 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch

Preparation Method :

1. Clean the Gherkins and then cut Gherkins into thin round shapes. Cut the Onions and Green Chilies and Keep aside.

2. Heat oil in a Pan add Chana Dal, Urad Dal, Cumin,Garlic Pods, Mustard Seeds, after add Sliced Onion and Green Chily. Then add Curry Leaves and Red Chily. Fry for 2 Minutes.

3. Then add Gherkins into popu / Tadka. Fry on Low Flame. and Keep a Lid for % Min.

4. Remove Lid then add Turmeric, Red Chily, Coriander Powder and Required Salt.Fry for 2-3 Min.

5. Lastly add Sprinkle Coriander Leaves and Turn Off the Flame.

* Tasty Gherkins Fry Is Ready Combined with Sambar.

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Spicy Potato Masala Recipe / Bangaladumpa Masala Koora

Ingredients :

Potato / Aloo - 1/4 Kg
( Boiled & Peeled )
Onions - 2
Tomato - 2
Green Chily - 6
Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Mustard Seeds - 1/4 Tsp
Cumin Seeds - 1/6 Tsp
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Red Chily Powder - 1 Tsp
Pepper Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/4Tsp
Salt - To Taste
Oil - 3 Tsp
Curry Leaves - 3 Strings
Coriander - 1 Bunch

Preparation Process :

1. Take Potatoes Washed, Boiled & Peeled. Cut the Onions, Green Chilies & Tomatoes.

2. Take A Pan add Oil, After Heat Oil add Chana Dal, Urad Dal. After add Garlic Pods Fry for 2 Minutes.

3. Add Sliced Onions & Green Chilies. Add Cumin, Mustard seeds, after Splutter add Sliced Tomatoes.

3. Add Curry Leaves & Required Salt. then keep a Lid Until Tomatoes Mashy.

4. Add Turmeris, Red Chily, Cumin, Pepper, Coriander Powders Mix Well.

5. Lastly add Boiled Potatoes Stir Well for 5 Min. Sprinkle with Chopped Coriander Leaves & then Turn Off the Stove.

* Easy & Tasty Potato Masala Ready Combined with Sambar, Roti or Chapathi.

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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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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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