500 gms potatoes (slightly boiled, peeled and cut into small pieces)
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida
. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl.
. Add chili powder, salt, crushed garlic, methi seeds powder and mix well.
. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
. Finally add lemon juice; mix well and store in an air-tight container.
. After 3 days, mix the mixture well .
. Serve with steam rice or parathas.
1 tin (400g)- Nestle milkmaidSweetened Condensed Milk
50 g-Badam (Almonds)
50 g-Kaju (Cashewnuts)
1/4 tsp-Almond Essence
. Blanch almonds and remove skin.
. Soak almonds and cashewnuts in 2 cups of hot milk for 30 minutes. Grind to a paste along with milk.
. Heat the remaining milk to boil.
. Add NESTLÉ MILKMAID Sweetened Condensed Milk and the ground almond paste and cook for another 5 minutes with constant stirring.
. Remove from fire and add almond essence.
. Serve hot or cold.
Vankayalu(small size brinjal) – 1/2 kg
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Tamarind puree – as required
Red Chilli powder – 1 tbsp
ground nuts powder – 3 tsp
sesame seeds powder (thil powder) – 3 tsp
Garlic cloves (8-10 pieces)
Salt – as per ur taste
oil – as needed
How to make vankaya avakaya
. Cut all the brinjals into four pieces each and fry them in oil till they turn light brown.
. Take them out separately in Bowl.
. place a pan, add mustard seeds and fenugreek seeds(menthulu) fry for 2-3 mts without oil. Fry mustard seeds and fenugreek seeds separately.
. Grind fenugreek seeds(menthulu) and make a powder of it.
. Grind mustard seeds and make a powder of it.
. Place a pan, add ground nuts and sesame seeds(thil) fry for 5-6 mts without oil. Fry groundnuts and sesame seeds separately.
. Grind ground nuts and make a powder of it.
. Grind sesame seeds (nuvvulu) and make a powder of it.
. Take a bowl,add salt,red chilli powder,tamarind puree (should be thick),mustard seeds powder,groundnuts powder,sesame seeds powder,fenugreek seeds powder and fried brinjal pieces.Mix this mixture thoroughly..
. Place a pan, put oil and add this mixture in to pan..Fry for 2-3 mts.
. Switch off the stove and Mix this mixture thoroughly..
. Serve hot with steamed rice.
Cabbage – 1/2 head, finely sliced
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Split gram dal – 1 tsp (Minapa pappu/urad dal)
Dry red chilies – 1, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Ginger – 1/2 tsp, finely minced
Turmeric powder – 1/2 tsp
Green chilies – 2, slit half way through
Coriander powder – 1/2 tsp (optional)
Fresh grated coconut – 2 tbsps (optional)
Cooking oil – 1 tbsp
Salt to taste
. Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter.
. Add cumin seeds and urad dal and allow to turn light brown.
. Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
. Add the sliced cabbage and mix to combine well.
. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
. Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat.
. Garnish with chopped coriander leaves or grated coconut.
. Serve warm with rice or rotis.
3 large tomatoes
2 medium onions chopped
1 green chili slit
1 sprig curry leaves
¼ to ½ tsp. mustard
¼ to ½ tsp. cumin
Pinch of hing (optional)
1 tsp. red chili powder
1 tbsp. roasted white sesame seeds (optional)
¼ cup thick coconut milk (optional)
Oil 1 to 2 tbsp Or as needed
Salt to taste
. Make a fine powder of the roasted sesame seeds. Set this aside
. Boil tomatoes for 3 to 4 minutes, for the skin to loosen.
. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes.
. Add oil to a pan and heat it. Add cumin and mustard, when they begin to sizzle add curry leaves, green chili and hing.
. Add chopped onions, salt and fry lightly till they turn pink. Add the chopped tomatoes, turmeric.
. Fry for about 3 to 4 minutes. You can cook covered till the tomatoes turn soft and mushy.
. Add red chili powder, sesame seeds powder. Mix and cook for one to two minutes.
. Add coconut milk and stir. When the curry begins to bubble up, switch off the stove. Cooking for longer will curdle the curry.
. Tomato curry is ready. Serve with steam rice or roti.
Note: You can directly chopped the tomatoes in to small pieces with the skin instead of boiling and peeling off the skin.
1 cup kandi pappu (tur dal, red gram dal) pressure cooked and mashed
2 cups of chopped mixed vegetables (like okra, carrot, radish, drumsticks, brinjal or sweet potato)
8-10 small sambar onions (or shallots)
2 medium tomatoes quartered
3-4 green chillis (slit length wise) adjust to suit your spice level
pinch of turmeric
3 cups of water
1 big lemon sized tamarind (extract the juice in 1 cup water)
1/2 tsp jaggery or sugar (optional)
salt to taste
coriander leaves for garnish
.In a heavy bottomed vessel, add the mashed dal and water.
. To this, add the mixed vegetables, shallots, tomatoes, green chillis and turmeric powder.
. Bring to a boil, reduce heat and let the vegetables get cooked.
. Once vegetables are cooked, add the tamarind extract, salt and sugar and bring to a boil.
. Reduce heat and let it simmer for 8-10 mts, till the rawness of the tamarind disappears.
. Pre-heat oil a pan, add the mustard seeds and let them splutter.
. Add the cumin seeds, fenugreek, garlic, red chillis and fry for a few seconds till they turn brown. Dont burn them.
. Lastly add curry leaves and immediately add to the dal-vegetable mixture.
. Simmer for a minute or two and turn off heat.
. Garnish with fresh coriander and keep covered for 10 mts before serving.
. Serve with hot steamed rice and vadiyaalu and appadam (papad)
1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain
2 medium onions, sliced
3 green chillis
1 tsp ginger-garlic paste
1 tbsp coriander seeds
2 tbsps grated coconut
1 1/2 tbsps sesame seeds (nuvvulu)
1 1/2 tbsp grated jaggery (adjust according to your choice)
1″ cinnamon stick
small lemon sized tamarind ball
salt to taste
few curry leaves
1 dry red chilli
2-3 tbsp oil
How to make Gutti Dondakaya Masala
. Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma.
. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
. In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts.
. Finally add the grated coconut and toss for a few seconds. Turn off heat.
. Once cool, make a paste of the above spices along with ginger-garlic paste, jaggery, tamarind, sauted onions, green chillis, grated coconut and salt.
. Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.
. Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds.
. Place the stuffed gourds in the pan and let it cook covered on medium heat.
. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
. Cover and cook on low heat till the dondakaya (tendlis ) become soft. This could take about 15-20 minutes. Adjust salt.
. Turn off heat once cooked and serve with hot white steamed rice.
Raw mango – 1, medium size, peeled and chopped
Jaggery – 1 tbsp (can increase if mango is too sour)
Green chilies – 1, slit
Turmeric powder – 1/4 tsp (optional)
Salt to taste
Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp (split gram dal)
Red chilies – 2, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/2 tsp
. In a vessel, add 1 1/2 cups of water, turmeric, one green chili, salt and the raw mango pieces.
. Bring to a boil and simmer with lid. Cook till the mango pieces turn soft. Allow to come to room temperature.
. Once cool, grind the mixture to a fine paste or mash with a ladle.
. In another vessel, add the ground mango paste and enough water (approx 3-4 cups) and mix well. It should be of watery consistency.
. Add jaggery or sugar and bring to a boil. Simmer for 7-8 mts. While the mango rasam is simmering, prepare the tempering.
. In a small pan, add oil. Once the oil turns hot, add mustard seeds and allow to splutter.
. Add urad dal and allow the dal to turn red. Finally add curry leaves and asafoetida.
. Turn off flame and pour the tempering into the hot mango rasam.
. Turn off flame and place lid. Allow the flavors to meld for a few minutes and then remove to a serving bowl.
. Serve warm with white rice or serve as a warm soup.
2 bunches spinach (approximately 1 lb or 500 gms)
2 tbsps oil
1 tsp cumin seeds
2 dry red chillies broken into 1″ bits
8-10 cloves of garlic chopped very fine
1 large onion sliced very thin
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp raw mango powder (amchoor) – optional
Salt to taste
. Chop off the stems on the spinach close to the roots and throw roots away.
. Wash the spinach very well under running water till absolutely clean.
. Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
. Heat the oil in a deep pan on a medium flame.
. When hot, add the cumin seeds and cook till they stop spluttering.
. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
. Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
. Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
. Add all the spices and salt to taste. Stir well to mix all ingredients.
. Cook for another 3-4 minutes and turn fire off.
. Serve hot with steam rice, Daal and Chapatis .
½ cup moong dal (yellow dal), split and husked
½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
1 small to medium sized onion/pyaaz, finely chopped
1 medium sized tomato/tamatar, chopped
½ inch ginger/adrak, finely chopped or grated
1 small green mirch/hari mirch, chopped
¾ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
pinch of asafoetida/hing
3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
1.5 tbsp oil or ghee
salt as required
How to make khichdi
. Rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
. Heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
. Saute onions till translucent. no need to make onions light brown or golden brown.
. Once the onions becomes translucent, then add tomatoes, green chilli and ginger.
. Stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
. Drain the rice and moong lentils and add them to the pressure cooker.
. Stir for a minute. pour with water and season with salt.
. Close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
. If the khichdi becomes too thick, then add some water and stir well.
. Keep on sim or low flame to simmer the khichdi till you get the right consistency.
. The consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
. Once the khichdi is cooked then top it with ghee while serving. optional step.
. Serve moong dal khichdi with curd/yogurt and accompanying salad.