Basmati rice – ⅔ cup
Oil – 1 ½ tablespoons
Cinnamon stick – 1 inch piece
Cloves – 2
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Onion – ½ cup, sliced
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green bell pepper (Capsicum) – ½ cup, sliced
Red bell pepper (Red Capsicum) – ½ cup, sliced
Tomato – ⅓ cup, sliced
Red chili powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Yogurt – ⅓ cup
Water – 1 cup
. Wash the rice under running cold water till water runs clear. Soak them in enough water for at least 20 minutes.
. While rice soaking prep other ingredients and chop the veggies. Drain soaking water and keep the rice aside.
. Heat the oil in a pan on medium heat.
. Once hot add whole spices (cinnamon stick, cloves, bay leaf, green cardamom), saute for a minute. You will get nice aroma of spices.
. After that add cumin seeds and fennel seeds, let the sizzle a bit.
. Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
. Now add ginger paste and garlic paste.
. Mix and saute till raw flavors goes away about a minute.
. Stir in tomatoes, green bell pepper and red bell pepper.
. Add salt, red chili powder, coriander powder and garam masala.
. Mix well and cook for a minute.
. Add yogurt.
. Stir well.
. Add soaked, drained rice.
. Add fresh 1 cup of water and mix.
. Cover the pan and cook on low for 18-20 minutes. after that switch off the stove and let it rest covered for 10 minutes.
. Then open the cover, gently fluff up the rice using fork and serve.
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice – 1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands
How to make potato pulav
. Cook the rice separately and keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.
Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
Onion: 1 (finely sliced)
Oil: 2 tbsp oil
Ghee: 1/2 tbsp (optional)
Ginger garlic paste: 1 tsp
Garam masala: Whole (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
Coconut paste: 2 tbsps
Coriander powder: 1 tsp
Cumin powder: 1/4 tsp
Red chili powder: 1 tsp
Turmeric powder: 1/4 tsp
Ivy Gourd ((Dondakaya ): 1/4 kg
Salt to taste
Lemon juice: 1 tbsp
Coriander leaves: 5 tbsps (Coarsely crush,do not make a paste)
Pudina leaves: 7-8 (chopped) – optional
Green chillis: 2
How to make Tindora Rice (Dondakaya Annam)
. Heat 1 1/2 tbsp oil+1/2 tbsp ghee in a cooking vessel, add the halved dondakayalu/tindora and saute on medium flame till well roasted, approx 15 mts.
. Remove them onto a plate and keep aside.
. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.
. Add the sliced onions and saute for 6 mts.
. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.
. Add the coconut paste and mix. Saute for 2 mts.
. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.
. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.
. Add the cooked rice and salt to taste and mix. Place lid and cook on low flame for 2-3 mt. Add lemon juice and mix.
. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.
. Serve warm with raita or any curry of your choice
1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)
2 potatoes, peeled and cubed
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 garlic cloves, crushed
10-12 curry leaves
. Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
. Add the cubed potatoes and salt.
. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked.
. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
. Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid.
. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
. Adjust salt and stir fry without lid on high flame for a mt and combine well.
. Turn off heat and serve with steam rice .
250 gms /1/4 kg Dondakayalu / Tondli / Ivy Gourds
Â ½ tsp mustard seeds
10-12 fresh curry leaves
pinch of turmeric pwd
salt to taste
1 Â½ tbsp oil
1-2 tbsp roasted peanuts (garnish) – optional
To be roasted in oil and ground to a coarse powder:
few drops of oil
3/4 tsp cumin seeds
2 dry red chillis â€“ remove stalk, tear into two and de-seed (adjust according to your spice level)
1 1/2 tbsp roasted peanuts
How to make Dondakaya Vepudu
. Wash the dondakayalu and nip the tip and tail ends. Slit each gherkin into two, length wise, as shown in the picture and slice them into thin long strips.
. Heat a few drops of oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown.
. Add the red chillis and fry for a few seconds stirring continuosly.
. Turn off heat and cool. Once cool, add roasted peanuts to this roasted spice mix and grind to make a coarse pwd.
. Add oil in the same pan and heat it till hot. Reduce to medium flame and add the mustard seeds, let them splutter.
. Add the curry leaves ,stir them till the aroma come out.
. Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well.
. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesnt burn.
. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes.
. Keep checking inbetween, sauteing them so that they dont burn. The sauteed dondakayalu lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
. Dont overcook the dondakayalu, they should retain that, slight crunchy texture.
. Add the ground coarse pwd at this stage and combine well and let it cook, uncovered for another 2 minutes on medium heat. Turn off heat.
. Finally adjust the salt and garnish with roasted peanuts.
. Serve hot with steamed rice, dal or sambar.
Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed
Onion – 1, finely chopped
Tomatoes – 2 (quartered)
Fresh curry leaves – 1 sprig
Ginger-garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam Masala powder – large pinch
Salt to taste
Coriander leaves for garnish
Cooking oil – 1 tbsp
Make a paste by adding little water:
Coconut – 3 tbsps (grated and fresh)
Poppy seeds – 1/2 tsp (khus-khus/gasagasalu)
Fennel seeds – 3/4 tsp
Cashew nuts – 5-6
Green chilies – 2
How to make Potato Korma
. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts.
. Reduce heat, add the ground paste and garam masala powder and combine.
. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
. Remove lid and simmer till you get the desired gravy consistency.
. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.
1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder
pinch of cumin powder
1/2 tsp garam masala powder (optional)
. Boil taro roots(Chamadumpa ) with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi(Chamadumpa ) slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
. Use a slotted stainless steel ladle to stir the taro root chips gently.
. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi(Chamadumpa ) slices.
. Season chamadumpa slices with salt, chilli pwd, cumin pwd , coriander pwd and garam masala pwd.
. Remove onto a serving plate and serve.
Moong Dal / Split Green Gram : 1/2 cup
Chopped Ridge Gourd: 1 and 1/2 cup
Tomato: 1 large sized
Tamarind: marble sized ball
Turmeric Powder : 1/4 tsp
Green Chillies: 2 – 3
Red Chilli Powder : as needed
Garlic : 2
Mustard Seeds: 1/2 tsp
Chana Dal: 1/2 tsp
Urad Dal: 1/2 tsp
Curry Leaves: 1 sprig
A pinch of hing
Salt to taste
Oil: 2 tbsp
. Soak the tamarind in water and squeeze the extract out of it.
. Wash, peel and chop the ridge gourd into medium size pieces.
. Put the rinsed moong dal, chopped tomato and ridge gourd pieces and one cup of water and pressure cook for 3 whistles.
. Turn off the flame and wait until the pressure go off.
. Add the tamarind extract, salt and red chilli powder to the cooked dal and allow it to cook for 5 minutes.
. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and minced garlic and let them splutter.
. Add the curry leaves and hing and fry for a couple of seconds.
. Switch off the flame and add the seasoned ingredients to the dal.
. Combine well and serve hot with rice or roti.
Potatoes – 2, large size, wash, peel, cube and place in salted water for at least 20 to 30 mins
Turmeric powder – 1/2 tsp
Red chili powder – 1 1/2 tsps (adjust)
Coriander powder – 1 1/4 tsps
Besan – 1 tsp (chickpea flour/senagapindi)
Salt to taste
Cooking oil – 1 1/2 – 1 3/4 tbsps
Mustard seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Curry leaves – 1 sprig (optional)
. Heat oil in a cooking vessel. Once the oil turns hot, add the mustard seeds and allow to splutter.
. Add asafoetida and curry leaves and mix. Immediately add the cubed potatoes. Saute on high heat for 2 to 3 mins.
. Reduce to medium heat and cook for 4 to 5 mins, mixing the contents once.
. Reduce heat to low, place lid and cook till the potatoes turn soft, approx 16-18 mins.
. You can mix the contents once during this cooking process.
. Add the turmeric powder, chilli powder, coriander powder, chickpea flour or besan, and salt and mix.
. Stir fry without lid on high flame for 3 to 4 mins and toss the potatoes well till turn they attain a golden crisp exterior.
. Turn off heat and serve with rice, dal or rasam and papad.
Potato / Aloo 2 nos (medium size)
Cauliflower / Gobi 1 cup
Oil 1 tsp
Onion 1 no
Ginger Garlic Paste 1 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/4 tsp
Garam Masala 1/4 tsp
Green Chili 3 nos
Coriander Leaves 3 tbsp
. Peel the skin and chop the Potatoes.
. Separate the cauliflower florets in to small.
. Chop the onion, slit open green chili.
. Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and dry using kitchen towel.
. Fry cauliflower in oil until they are 70% cooked.
. In a wok heat oil, when hot, add onion and saute well till it turns golden brown.
. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears.
. Reduce the falme and add red chili powder, cumin powder, garam masala powder and the potatoes.
. Cook for 5 min in low medium flame until the potatoes are well cooked.
. Add the fried cauliflower, salt and coriander leaves.
. Mix well and cook for 3 min.
. Serve with steam rice or Chapathi .