INGREDIENTS

• Brinjals - violet long - 1/2 lb
• Onion - 1 no
• Redchillies - handful
• Chanadal - 1/2 cup
• Urad dal - 1/2 cup
• Coriander seeds  - 1/2 cup
• Salt -  2tsp
• Oil - 2 tbsp

PREPARATION

     

• Wash and cut brinjals in a way that you can stuff it across in the center.
• Heat   a tbsp of oil and fry chanadal , urad dal , coriander and redchillies to golden red.
• Then add chopped onion and fry to golden red.
•  Allow the mixture to cool completely .
• Grind the mix into a fine paste adding salt and water in sparing quantity.
• Stuff the brinjals with this and heat a pan with a tbsp of oil .
• Cook the brinjals to soft about 15min closing with a plate pouring  little water on the plate.
• Once cooked serve hot with rice.
• Serving size - 6 persons   Preparation time - 30 - 40 min.

 

INGREDIENTS

 

• Rajma / Kidney Beans - 1/2 lb
• Onions - 3 - 4 nos
• Oil - 2 tbsp
• Coriander - 1/2 bunch
• Salt - 11/2 tsp
• Tomato puree - 1 can or tomatoes - 1/2 lb made into puree
• Green chillies - 4 -8 nos
• Rajma Masala - 2 tbsp
• Turmeric - 1/4 tsp
• Gingergarlic paste - 1/2 tsp

 

 

PREPARATION

 

 

• Soak the kidney beans overnight.
• Wash and pressure cook the kidney beans .
• Chop onions and heat oil in a pan.
• Fry the ginger garlic paste and onions to golden red.
• Add green chillies , tomato puree and mix well.
• Drain away excess water from the cookedbeans and add them to the puree mix in the pan.
• Mix well , add salt , rajma masala turmeric and chopped coriander.
• Cook for 5 minutes and serve with Chapathi or Poori or Rice any of them desired.
• Serving size abt - 6 - 10 persons.. Preparation time - 30 min.

 

INGREDIENTS

• Thota kura or redcurry leaves - 1 bunch
• Onions - 2 nos
• Redchillies - 2 nos
• Fenugreek seeds  - 1 tsp
• Cumin - 1 tsp
• Mustard - 1 tsp
• Curry leaves - 4 -5 nos
• Turmeric - a pinch of it
• Tamarind  puree - 1 tsp
• Jaggery - 1 cube
• Oil - 1 tsp
• Salt - 1 1/2 tsp

PREPARATION

    

• Wash and chop the curry leaves.
• Heat  oil in a pan and put tadka .
• Add the onions and fry for a while.
• Now add the curryleaves and cook to soft.
• Add the tamarind puree to 2cups of  water and mix well.
• Add this to the fried leaves and cook for 10min.
• Add salt, jaggery and turmeric .
• Bring to boil and put off the flame.
• Serve with rice or chapathi.
• Preparation time - 25 min, Serves - 6persons

INGREDIENTS

• Karela / kakarakaya - 3 nos
• Onions - 2 nos
• Redchillies - hand full
• Chana dal - 1/2 cup
• Urad dal - 1/2 cup
• Coriander seeds - 1/2 cup
• Salt - 11/2 ntsp
• Tomato puree -1/2 cup
• Oil - 2 tbsp
• Ginger - 1/4 finger length piece

PREPARATION

• Wash and cut the karela as shown.
• Heat a tsp of oil and fry the chanadal , urad dal, coriander to golden red.
• Add redchillies and fry them to crisp and add onions .
• Fry onions to red and set aside to cool completely.
• Meanwhile microwave cook the karela pieces for 5min.
• One the stuff is cool grind it to a semi solid paste adding little water .
• Now stuff the karela with the grounded paste .
• Fry the karela to red.
• Now add the tomato puree to the stuff and make it like gravy should not be too hard.
• Add that to the fried karela.
• Cook for 5 min and remove from flame.
• Serve with hot rice .
• Preparation time - 25min. Serves - 4 persons

INGREDIENTS

• Bhendi/Lady fingers - 1kg
• Oil - 1 cup
• Salt - 11/2 tsp
• Redchillipowder - 1 tsp

PREPARATION

• Wash and leave the bhendi in a strainer to strain away excess water.
• Heat oil in a wide pan .
• Parallely microwave cook the chopped bhendi for 6min.
• Fry these bhendi in the hot oil to golden red.
• Remove from the oil and add salt and chilli powder.
• Mix well and serve with hot rice.
• Preparation time - 30min Serves - 4 persons.

INGREDIENTS

• Thota kura/ RedCurry leaves - 1 bunch
• Tuar dal - 2 cups
• Oil - 1 tbsp
• Redchillies - 4 nos
• Garlic - 3 pods
• Mustard -1 tsp
• Cumin - 1 tsp
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Curry leaves - 5 nos
• Salt - 11/2 tsp
• Turmeric - a pinch of it

PREPARATION

           

•  Wash and chop the redcurry leaves and allow excess water to strain away by leaving them in the strainer.
• Pressure cook dal for 2 whistles.
• Put tadka and add the chopped garlic pods and curry leaves.
• Now add the washed redcurry leaves and mix well.
• Allow it to cook by closing with a lid.
• Now add the cooked and strained dal .( dal must be half cooked).
• Mix them well and add salt and turmeric.
• Allow to cook for 5min.
• Serve hot with rice  or   chapathi.
• Preparation time - 20 min  Serves about 6 persons.

INGREDIENTS

• Curd - 3 cups
• Water - 2 cups
• Coriander - 1/4 cup
• Vamu Ajwain seeds - 1 tbsp
• Fenugreek - 1 tsp
• Mustard -1 tsp
• Cumin - 1 tsp
• Green chillies - 2 nos
• Red chillies - 3 nos
• Oil - 1 tbsp
• Turmeric - 1/4 tsp

PREPARATION

INGREDIENTS

• Potlakaya chopped - 1pc
• Telaga pindi - 1/2cup
• Oil - 1 tbsp
• Cumin - 1 tsp
• Mustard - 1 tsp
• Chanadal - 1 tsp
• Urad dal - 1tsp
• Curry leaves - 6 nos
• Garlic - 2 pods

PREPARATION

     

• Micro wave cook snake gourd and keep aside.
• Heat oil in a pan and put tadka .
• Now add the snake gourd pieces and curry leaves and mix well.
• Now add salt and turmeric and add telaga pindi to it.
• Mix well and cook till soft .
• Transfer into another vessel and now in the same vessel, heat oil and fry chopped garlic to red.
• Now add this to the curry and serve hot with rice.
• Preparation time - 25 min, Serving size - 4 persons.

INGREDIENTS

• Pumpkin / gummadikaya  -  2 pieces
• Oil -  1 tbsp
• Mustard- 1 tsp
• Cumin - 1 tsp
• Chanadal - 1 tsp
• Urad dal - 1 tsp
• Coriander - 2 tbsp chopped
• Turmeric - 1/4 tsp
• Salt - 11/2tsp
• Jaggery - 2 cubes / 2tbsp
• Redchillies - 3 nos

PREPARATION

    

• Wash and peel off its shell. Make small pieces as shown.
• Put tadka and add the pieces to it.
• Now add salt and turmeric and cook once soft add jaggery mix well and garnish with coriander.
• Preparation time - 20 min, Serving size - 4 persons.

INGREDIENTS

• Rice - 2 cups
• Mango - 1 no
• Lemon juice - 2 spoons
• Turmeric powder -a pinch of it
• Green chillies - 3 nos
• Redchillies - handful of them
• Asfoetida - 1/4 tsp
• Uraddal - 1/2 tsp
• Chana dal - 1/2 tsp
• Mustard - 1 tsp
• Cumin  - 1 tsp
• Oil - 2 tsp
• Salt - 2 tbsp
• Curry leaves - 6 - 8 nos

PREPARATION

• Peel off the mango  and grate it . Add lemon juice and add  salt to it.
• Heat oil in a pan and put tadka .
• Add asfoetida and set aside.
• Cook  rice parallely and cool it.
• Add turmeric and mix with a spoon of oil.
• Now add the mango grate and mix well.
• Add tadka and mix well.
• Serve with curds..
• Preparation time - 30 min . Serving size - 6 persons.