CHIKKUDUKAYA FRY / INDIAN BROAD BEANS CURRY

      Chikkudu kaya fry this is one of my favourite  curries.  In season i always do this curry.It is very easy to make and tasty is also very good.U can cooked with various combinations like tomato,brinjal and drumsticks.

INGREDIENTS :

Chikkudukayalu  /  broad beans : 250 gms

Green chillies : 2 sliced

Red chilly : 1

Urad dal : 1/2 tsp

Curry leaves

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Channa dal : 1/2 tsp

Eguru karam or Red chilly powder : 1 tsp

Salt to taste

Turmeric : 1/4 tsp

    Wash the broad beans.Removes the ends and string them.Cut each  broad beans in to 3 pieces.We can cut them with our hands.Then boil them in to a cooker up to 3 whistles.

 Heat  oil in a fry pan and add channa dal fry for 30 sec then add urad dal,mustard seeds,zeera and curry leaves.Add boiled broad beans with out water and stir fry.

Add salt,turmeric,and eguru karam (if u have) or red chilli powder and stir it well.Fry up to 10 mins.Stir occasoinally.Add  coriander leaves .

   

KAKARAKAYA CURRY / BITTER GOURD CURRY / BITTER GOURD FRY

                Bitter gourd it is called as kakarakaya in telugu.Actually i don't like this curry because of the bitterness.But my husband like this curry  and  he asked me many times to do this curry,but i never tried this curry ,every time i am escaping with out cooking that curry. I tried this curry two days back the end product was very delicious.There is  no bitterness and also very tasty.

     

                Bitter gourd is very good for health.Mainly for diabetic patients and asthma patients.Bitter gourd also good for liver.Now i will tell kakarakaya curry with out bitterness.

INGREDIENTS :

Bitter gourd : 3 long

Onions : 2

Ginger : 5 cloves

Garlic  : small piece ( U can add ginger garlic paste )

Zeera  : 1/2 tsp

Coconut powder : 3 tsp ( Dry or fresh grated coconut)

Red chilli powder : 2 tsp

Salt according to u r taste.

For popu :

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Urad dal  : 1/2 tsp

Turmeric : 1/2 tsp

Curry leaves

Oil : 4 tsp

      Peel the skin of bittergourd and wash them.Chop  small pieces or thin round pieces.Mix it with 1 tsp salt and keep a side for 15 min.After that boil them in a cooker up to 3 whistles.

 Chop the onions in to medium pieces.Take a mixie jar and all ingredients except salt and popu items.Blend them to make a paste.

 Heat oil in a fry pan and  add popu items and fry them.Add boiled bitter gourd pieces with out water and stir  fry until dry.

Then add the blended masala in to pieces and fry them.Check the seasoning, if  needed add salt .Stir fry until its become dry.

          

Then u r bitter gourd curry is ready with out bitterness.

NAAN / BUTTER NAAN

Naan it is very familiar dish to every one.It is a north indian dish. From children to older people every one ordered naan if they went to any restaurant or hotel.Every ones favourite dish.Butter naan is very tasteful dish.If u want to eat butter naan no need to go any restaurant or hotel we can make this in home very easily.Try this recipe and when ever u want to eat butter naan then u can make this in u r home only ,no need to go any where.It's simply fantastic and delicious.




INGREDIENTS :

Maida : 200 gms

Yoghurt or curd : 2 tbsp

Sugar : 1 tsp

Luke warm water

Butter for frying

Salt to taste.



Take a bowl and add maida,sugar,yoghurt and salt.Add enough luke warm water to making dough.Mix it well with u r palms. It will be wet and sticky.Keep it aside about 2 hrs.



Take a lemon sized balls,with a rolling pin ,roll out each ball in to 6 inch round naans,then once fold the naan and again press the naan in to ovel shape.



Palce the naan on a hot tawa and rotate it for 30 seconds then add butter on the two sides of naan and fry until puffed and just browned.

Then tasty tasty buteer naan is ready,enjoy with meat curries or vegitable curries.

GUTTI VANKAYA KURA / STUFFED EGGPLANT CURRY /BAGARA BAINGAN/ STUFFED BRINJAL CURRY

Gutti vankaya curry is very special and very famous curry in andhra .We can tell this as a andhra special curry.Brinjal is king of vegetables.In andhra on brinjal filmsongs also there.Every one likes stuffed brinjal curry or stuffed eggplant curry.

INGREDIENTS TO MAKE BRINJAL CURRY :

Voilet brinjals / eggplants : 4

Onions : 2

Whole garam masala

Peanuts : 1/4 cup

Dry coconut powder : 1/4 cup

Tomato : 2 small

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Salt to taste

Oil for frying

Turmeric : 1/4 tsp

HOW TO MAKE STUFFED BRINJAL CURRY / STUFFED EGGPLANT CURRY :

Heat 3 tsp of oil in a pan and add peanuts fry them,add dry coconut powder to it and stir continuously.blend them.

Cut the brinjals from the opposite side of the stem and slit each brinjal in to four sections.Don't cut the crown.

Heat 50gms of oil and brinjals,rotate them.When brinjals cooks 80% then put down from the stove and keep aside.

Take 4 tb spoons of oil and add whole garam masala,then add onions,turmeric and little salt,fry them.

When onions become transperant add ginger garlic paste and fry them,when ur frying ginger garlic paste nice flavour comes out.

Add chopped tomatoes to it and fry them.

Then add corinder powder,red chilli powder,stir it well.

Add blended peanut paste to it,if consistency is thick add water.

Then add 80% cooked brinjals in to this paste.

Check the seasoning,if salt is required add salt to it.Cook up to 20 mins on mediumflame.

You should stir occasionally.

Add garam masala and coriander leaves.

Serve hot with rice.hmmmmmmmmmmmm it's soooo yummyyyyyy.....

RAVVA KESARI PURNALU / KESARI BURELU

No festival meal is not complete with out purnalu in south india.Some people call this as burelu.

Usually in andhra people make this purnalu with channadal.But this time i tried with kesari.

U know purnalu with kesari is so delicious.On occasion of varalakshmi vratam i made this dish.I

got many compliments from my husband and friends who came for pooja.

INGREDIENTS FOR PURNALU :

Urud dal /black gram dal : 2 cups

Rice : 3 cups

Salt to taste

INGREDIENTS FOR KESARI :

Semolina or bombay ravva : 1 cup
Sugar : 1 1/2 cup
Milk : 1cup
Water : 1cup
Ghee : 1/2 cup

MAKING BATTER :

Wash urud dal or black gram dal and rice and strain the water from urud dal and rice and blend them.
Add some water to make a paste.Add salt to it.

HOW TO MAKE RAVVA KESARI :

Heat 2 tsps of ghee in a fry pan add ravva in it add fry until the nice flavour comes out.
Keep the ravva aside.
Mix sugar in to roasted ravva.
Boil milk & water for 10 mins.Add ravva & sugar to it and stir it well.Boil until the milk absorbs.
Stir occaasionally.
Add ghee while cooking.

MAKING PURNALU :

Heat enough oil for frying in a deep sauce pan.
Make kesari in to small balls and dip the balls in to batter and drop them into oil and fry them on medium flame.Rotate them occasionally.

RAVVA KESARI / SOOJI HALWA / SUJI KA HALWA

INGREDIENTS :

Semolina or bombay ravva : 1 cup

Sugar : 1 1/2 cup

Milk : 1cup

Water : 1cup

Ghee : 1cup

Dry fruits : 1/4 cup

Elachi powder : 1/2 tsp (optional)

HOW TO MAKE RAVVA KESARI :

• Heat 2 tsps of ghee in a fry pan add ravva in it add fry until the nice flavour comes out.
• Keep the ravva aside.
• Mix sugar in to roasted ravva.
• Boil milk & water for 10 mins.Add ravva & sugar to it and stir it well.Boil until the milk absorbs.
• Stir occaasionally.
• Add ghee while cooking.
• Heat 2tsps of ghee in another pan and fry cashew nuts,chopped badam and raisins(kissmiss).
• Then ravva kesari or suji halwa is ready .

CARROT HALWA / GAJAR KA HALWA

Carrot is very good for health,especially for eyes.Children don't like to eat carrot as curry or raw carrot.Not only children most of people don't like to eat carrot.So try to give carrot as carrot halwa,definetly u r children like this.I made this carrot halwa in south indian style.

INGREDIENTS :

Carrots : 3 cups

Milk : 3 cups

Sugar : 3/4 cup

Ghee : 1/2 cup

Dry fruits : 1/4 cup

Elachi powder : 1/2 tsp


HOW TO MAKE CARROT HALWA :

1. Heat a sauce pan or big kadai and add grated carrot and fry for 10 mins.Pour milk on it.
2. Stir the mixture occasionally to avoid sticking.
3. Boil them until milk fully absorbed.
4. Add sugar and boil till it absorbs all the sugar syrup.
5. Add cashew nuts,chopped badam and raisins.
6. If u like to add elachi u can add to it.
7. Then u r carrot halwa is ready

GARELU/ULLI GARELU/MEDHU VADAI

Ulli garelu is very fmous dish insouth india.For many special occasions people usually do this.For festivals,birthdays,anniversaries and many more.This is a traditional dish in south india.

Mainly this dish is andhra's special dish.Sankranthi is main festival in andhra,on kanuma day people normally do this dish with combination of chicken curry.

INGREDIENTS :

Urud dal (black gram dal) : 2 cups

Oil for frying

Onions : 2

Coriander leaves : 1/4 bunch

Curry leaves

Green chillies : 3

Ginger : small piece or 10 gms

Salt to taste

HOW TO PREPARE :

Soak urud dal in water for 4 hrs.

After 4 hrs wash urud dal cleanly and strian water from dal and take a mixie jar and add chopped ginger and sliced green chillies.Grind them to make a thick paste.Don't add more water.Add very small quantity of water to make paste easily.

Consistency should be thick.Don't make very fine paste.

Add chopped curry leaves,finely chopped coriander,finely chopped onions and salt.(Salt u can add while u r grinding urud dal or u can add indough).

Wet u r hands with water and take a lemon sized dough and flattern it in to a gare or vada on gressed polythin cover or gressed banana leaf.Put a hole in middle.

Heat enough oil in a frying pan and leave it in oil very carefully and fry both sides on medium flame till brown colour.

Serve with chicken curry or coconut chutneyor peanut chutney.Serve hot for good taste.

VEGETABLE BIRYANI (VEG.BIRYANI)

Biryani is my favourite dish. I like any type of biryani.Today i want to tell about veg.biryani.For vegetarians this is  very good dish.

INGREDIENTS :

Basmati rice : 2 cups

Whole garam masala

Onions : 1 big

Carrot : 1 big

Beans : 1/2 cup ( chopped beans)

Potato : 1/2 cup ( chopped )

Biryani masala : 50 gms

Yoghurt : 3 tsp

Green chillies : 2 (sliced)

Ginger garlic paste : 3 tsp

Mint leaves : 1 bunch

Salt to taste

Oil for frying

PROCEDURE :

Heat oil in a pan and add whole garam masala,after fry it add chopped long onions and add little salt in it and fry them.

When onions get slightly brown colour add green chillies,mint leaves and coriander leaves.

Add ginger garlic paste and stir it well.After 5 min of frying add yoghurt and stir it well.

After 3 min of frying add biryani masala and mix well.

Add washed basmati rice in to the mix.

Take 4 cups of water for 2 cups of rice ( In this proportion don't soak the rice) and pour water in to rice.

Keep stove on medium flame.

When the leaves and whole masala comes on top of the rice and keep u r stove in to as sim as possible.

Keep on sim flame until water fully evoporated.

Serve with ritha or veg kurma.serve hot for good taste.

CAPSICUM MASALA / CAPSICUM CURRY / GREEN BELL PEPPER CURRY/SHIMLA MIRCHI CURRY OR MASALA

Capsicum it is very famous vegitable.Capsicum is using for not only curries and it is using fastfoods,pizzas,as a side dish of pulkas and it is used in many cuisines like italian ,american cuisines.Capsicum masala is very good combination with pulkas,roti & chapathis.Iprepared this dish,really it is awesomeeeeeeee.

INGREDIENTS :

Capsicum / shimla mirchi/ green bell pepper : 4

Green chillies : 3

Onions : 3

Ginger garlic paste : 2 tsp

Corinder powder : 2tsp

Red chilli powder : 2 tsp

Salt to taste

Oil : 4 tsp

Turmeric : 1 tsp

Garam masala powder : 2 tsp

Cloves : 3

Cinnamon : 2

Zeera : 1tsp

Coriander leaves : 1/2 bunch.

PROCEDURE :

Heat oil in to a pan and add cloves,cinnamon,zeera and fry them . Add finely chopped onions,sliced green chillies and little salt to it.When onions become transperant add ginger garlic paste and stir it well.Add corinder powder and mix it well.Add chopped capsicum pieces ( u can cut as u wish medium or small sizes) to this masala and add more salt,turmeric and red chilli powder and stir it well.After 10 mins of frying add enough water to boil it.When capsicum becomes soft add garam masala powder and stir it well.Finally add chopped coriander leaves.