DONDAKAYA(GHERKINS) KORMA

INGREDIENTS:

dondakaya(gherkins)- 1/2 kg
peanuts- 1/2 cup
sesame seeds- 1/4 cup
jeera- 1/2 tea spoon
mustard seeds- 1/2 tea spoon
tamarind- small lemon size
salt to taste
red chilli powder- 1 tea spoon
oil- 3 table spoons
onions- 1 medium 
curry leaves- few
green chillies- 2

METHOD:

STEP1:- In a bowl soak tamarind in water and cut both the ends of the dondakaya and then prick it with knife all over.

STEP2:- Roast the peanuts and sesame seeds, then grind them into fine powder and keep it a side.

STEP3:- In a cooker, heat oil then add in the jeera, mustard seeds,onions ,green chillies,curry leaves,turmeric,ginger garlic paste and fry it for 2 mins.

STEP4:- Now add in the dondakaya and then fry it 10 mins on medium flame.

STEP5:- Then add in the tamarind extract,powder,red chilli powder,salt and cook it for 3 vessils. thand it dondakaya korma is ready

SHRIMP(PRAWNS/ROYALU) CURRY

SHRIMP(PRAWNS)CURRY

INGREDIENTS:

shrimp- 1/2 kg

onions- 2 medium

bay leaves- 1

cloves- 4

cardamom - 4

shahi jeera- 1/2 tea spoon

cinnamon- 1

red chilli powder- 1 tea spoon

salt to taste

coriander

turmeric- 1/2 tea spoon

oil- 2-3 table spoon

ginger garlic paste- 1 tae spoon

coriander powder- 1 tea spoon

green chillies- 2

METHOD:

STEP1:- Clean the shrimp by removing its tail and wash gently. then Boil the shrimp till its half done

STEP2:- In a frying pan heat oil , in it add cloves, cardamom, bay leaves, cinnamon,shahi jeera and fry fo 2 mins 

STEP3:- Then add the onions chopped ,giger garlic paste, turmeric,green chillies and allow it fry for 10 mins on medium flame.

STEP4:- Now add red chilli powder,and shrimp and cook for 10 mins at last top it with coriander powder and coriander.

 serve hot with steamed rice.

ALOO POTTU(MASHED POTATO CURRY)

ALOO POTTU(MASHED POTATO CURRY)

INGREDIENTS:

mashed aloo- 2

green chillies- 4

urag dal- 1/2 tes spoon

onions- 1

jeera- 1/2 tea spoon

mustard seeds- 1/2 tea spoon

curry leaves- few 

coriander

oil- 2 table spoon

turmeric- 1/2 tea spoon

red chillies- 1

giger garlic paste- 1/2 teaspoon

METHOD:

STEP1:- Boil the potatoes and mash them.

STEP2:- In a frying pan heat oil, then add in the jeera,mustard seeds,urag dal,red chillies,onions, curry leaves,green chillies, and fry them for 3 mins 

STEP3:- Then add in the ginger garlic paste, tumeric and fry them of another 2 mins, after that add inthe mashed potatoes and mix well and allow it cook for 5 mins on low flame with lid on.

STEP4:- turn off the flame and top it with copped coriander.

TAMARIND RASAM (PACHI PULUSU)

TAMARIND RASAM(PACHI PULUSU)

INGREDIENTS:

onions-1 chopped

tamarind- to taste

mustard seeds- few

jeera- 1/2 tea spoon

curry leaves- few

red chillies- 1

green chillies- 2

coriander leaves- few

water

oil- 1table spoon

METHOD:

STEP1:- Soak the tamarind in water for 1/2 hour or in a glass bowl add water and tamarind and heat in for 1 min.

STEP2:- In a tempering pan, heat oil add jeera, mustard seeds, green chilles,red chillies,curry leaves,garlic grounded and fry it for 2 mins.

STEP3:- In a seperate bowl squeeze the tamarind soaked and add sufficient water,salt,copped onions,coriander leaves,and the tempering mixture.thats it tamarind rasam is ready.

It's a good combination with HOT steamed rice with non-veg dishes.

METHI DAL (MENTHI KURA PAPPU)

METHI DAL

INGREDIENTS:-
3/4th toor dal
1 1/4 cup chopped methi
1 medium tomato finely chopped
onion 1-chopped finely
2 green chillies
turmeric powder
red chilli powder1/2 tsp
salt to taste

SEASONING:-
oil as needed
1/2 tsp cumin seeds/jeera
1/2 tsp musstard seeds
1 spring curry leaves
asafoetida-pinch
1 broken red chilli
1 garlic clove

METHOD:
STEP 1:-wash the dal few times and pressure cook with 1 1/2 cups of water.
STEP 2:-for seasoning(tadka)heat oil in a pan,add mustard and cumin seeds when they begin to crackle add red chilli,tomato and methi leaves to it.
STEP 3:-add pinch of asafoetida and salt to cook tomatoes.
STEP 4:-pour the cooked dal to this tadka and simmer for 5-10 mins.
STEP 5:-Add red chilli powder and salt if needed.
Serve methi pappu with rice or phulka.

ONION TOMATO CHUTNEY

ONION TOMATO CHUTNEY

INGREDIENTS:
onion-1(chopped)
tamarind -1 small piece
urad dal
tomatoes-2
asafoetida
salt
red chillies-2-4(optional)

METHOD:-
STEP 1:- heat oil and add urad dal.
STEP 2:-Once they start to beacome light brown,add the red chillies.make sure you dont burn them.
STEP 3:-Add the chopped onions and saute till they get light golden.
STEP 4:-Add the tomatoes,asafoetda and salt 
STEP 5:-stir and saute till the tomatoes have softened and cooked.add some water need when the tomatoes get stick to the pan.
STEP 6:-Now then the tomatoes are cooked and softened.
STEP 7:-Let the mixture cook or warm for sometime.later add the mixture into a blender jar and small piece of tamarind.
STEP 8:-Without adding water grind chutney till smooth.
serve with onion tomato chutney with dosa,vada or idli.
                     

EGG CURRY WITH ONIONS

INGREDIENTS:

eggs- 7

onion - 3 - 4 big 

red chiili powder - 1 tea spoon

salt to taste

coriander powder - 1 tea spoon

curry leaves

oil - 2 table spoon

ginger garlic paste - 1 tea spoon

turmeric - 1/2 tea spoon

coriander

METHOD:

STEP1:- Boil the eggs and cut them into half

STEP2:- In a frying pan, heat oil and add in 1/2 tea spoon of shahi jeera,then add in the onions (chopped),when the onions turn into light brown color add in ginger garlic paste, turmeric,curry leaves, green chillies sliced, salt, red chilli powder and allow it to fry for 10 mins on medium flame,when oil starts floating add in the eggs and cook for 10 more mins ...

STEP3:- At last top it with coriander powder and chopped coriander.