Gongura Mamsam (Gongura mutton)

Ingredients:

1 lb mutton
1 lb gongura leaves
1" cinnamon
3 elaichi
3 cloves
1 tsp shah jeera
1 big onion chopped fine
1 tbsp ginger garlic paste
8 green chillies
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp red chilli pwd
1/2 tsp garam masala pwd
1 Tbsp freshly extracted tamarind paste
salt
curry leafs

Method:

Pick the gongura leaves from the stem,wash them and keep aside.

Heat some oil in a pan then add the gongura leaves n let it wilt n come togeather.It will turn mushy,once cool then coarsley grind it or smash it with a smasher.

Make a paste of the green chillies n ginger n garlic n keep aside.

In a pressure pan heat some oil to this add the cinnamon,cloves,elaichi and jeera.

Next add the chopped onion and saute until they turn transparent.

Add the tuumeric,ginger garlic n green chilli paste.

Next add the mutton,coriander pwd and 1 cup water.

Let it cook for 5 mins,then cover it with the lid n put the whistle,let it cook for 5-6 whistles or until the mutton turns tender.

Once cool remove the lid n switch on the stove,then add the salt n chilli pwd.

Also add the smashed gongura leaves and tamarind pulp,curry leafs.

Let it cook for 10 more mins then remove n serve.

Goes well with hot rice or even roti's.

Note:Usually if the mutton is tender it cooks very fast,so be careful with the whistles,i usualy cook mine upto 6 whistles n check it after the pressure comes down,if its not cooked still i still put it for more whistles.

Alternatively u can use meat tenderizer like raw papaya.Here in US the gongura is not that sour so i use tamarind as well.But if the gongura itslef is very sour then no need to add the tamarind..

Basundhi

Whenever i try something different outside i either get the recipe from the person who made it or search for the recipe in various blogs.This is one such recipe that i got from my friends mother but with a few variations here n there,but the outcome was similar to hers.



Ingredients:

2 cups whole milk
1 tin evaporated milk
1 tin condensed milk
1/2 tsp elaichi pwd
10 almonds
few strands of safforn or yellow color.

Method:

Soak the almonds in warm water n remove the skin and grind them to a coarse powder.

In a wide deep bottom pan add the whole milk on keep on low heat(atleast 3 or 4).

Keep mixing it so that it doesnt stick to the pan,now for once increase the heat to medium but still keep mixing it.

When it comes to a boil add the evaporated milk n condensed milk n again reduce the heat and keep mixing.do this for 15 mins.

Next add the almond powder and elaichi powder n few saffron strands or yellow color n mix.

Keep stirring for 10 mins,u will notice the mixture becoming thick.

Switch off the stove n remove to a bowl n let it cool.

When it comes to room temperature garnish it with few saffron strands,slivered almonds or pistachios n refrigerate it for 4 hrs or more

Serve chilled

Note:U should be patient with the whole procedure though it takes some time around 30-45 mins.Usualy it takes more time but since we are also useing already evaporated milk we reduce the time to half.

U can aslo use heavy whipping cream instead of the evaporated milk.

Masala Kichidi

When ur in a hurry n have no time to care for healthy food this is the perfect wholesome meal,because it has the veggies,lentils n rice.Its also ready in a jiffy.



Ingredients:

1 cup basmati/brown rice
1/3 cup moong dal(pesarapappu) soaked for 30 mins
2 tbsp fried cashew
3 baby carrots cubed
4 beans chopped to 1/2" pcs
1/3 cup green peas/batani
1/4 onion chopped fine
2 green chillies slit
1 small tomato chopped fine
1/2 tsp ginger garlic paste
turmeric a pinch
1 tsp coriander pwd
1/2 tsp red chilli pwd
pinch of garam masala
pinch of hing
1 bay leaf
3 cloves
1/2" cinnamon
1/2 jeera/shah jeera
1 tsp ghee
salt
2 cups water
few curry leafs

Method:

Heat some oil,to this add the whole garam masala(bay leaf,cloves,cinnamon) and jeera.

Then add the hing,green chilli,curry leaf n onion n saute for 2 mins.

Next add the turmeric n ginger garlic paste

Then add the veggies(carrots n beans n batani),cahsew n saute.

Next add the tomato n cover n cook for 2 mins or until the tomato turns mushy.

Then add the coriander pwd,chilli pwd,garam masala pwd n salt

To this add the rice n dal n also add the 2 cups water and ghee.

Cover n cook until the rice is cooked.

Note:U can also add potato.If ur useing frozen peas add it to the rice after it is cooked.

Kobbari palu Munagkaya Kura(Coconut milk drumstick curry)

Ingredients:

1/2 packet frozen drumsticks(cut into 1"pcs)
1 coconut milk(i used tin coconut milk which is very thick)
1" cinnamon
5 cloves
4 green chillies slit
1 tsp jeera
1 tsp mustard seeds
1 medium size onion chopped
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp ginger garlic paste
1/2 tbsp besan
few curry leaves
salt

Method

Put the cut drumsticks into saucepan with enoguh water so that they are submerged in the water add pinch of salt,let it come to a boil n cover n cook for 10 mins.Strain n keep aside.

Coarsley crush the cinnamon n cloves n keep aside.

Heat some oil in a pan n add the jeera,mustards seeds n the crushed cinnamon n cloves

When nice aroma starts to come add the green chillies and curry leafs.

Next add the chopped onion pcs and let it fry for sometime until it turns transparent.

Then add the turmeric and ginger garlic paste.

Next add the coriander pwd,salt and besan n mix.

Add the drumstick pc's and saute for sometime

Then add the coconut milk n stir frequently n add 1/3 cup water and cover n cook for 3 mins.

U will notice that the gravy becomes to thicken.Then remove and garnish with coriander leaves.

Serve with rice

Tomato Charu

This is the easiest rasam amma used to make.It is different from all the rasam's



Ingredients:

1 1/2 big tomatoes chopped n pureed
1 small onion chopped
3 green chillies slit
1 tbsp fresh extracted tamarind pulp
1/2 tsp turmeric
1 tsp chilli pwd
1 tsp rasam pwd
5 cloves
5 elaichi
salt
pinch of sugar
chopped cilantro

For the Tadka

1 tbsp ghee
1 tbsp oil
1 tsp mustard seeds
1 tsp jeera
3 red chillies
2 garlic cloves
few curry leafs
pinch of hing.

Method:

Blend the tomatoes to a smooth paste and keep aside.

Make a coarse powder of the cloves n elaichi.

In a sauce pan add the pureed tomatoes and 2cups water.

To this add the chopped onion,slit green chillies,tamarind paste,turmeric pwd,chilli pwd,elaichi n clove pwd and salt.

On medium heat bring this whole thing to a boil,let it cook until the onions turn transparent.

Next add the rasam pwd and pinch of sugar.

Remove to a bowl and garnish with cilantro leaves.

Next do the tadka,heat the oil n ghee togeather on medium heat.

To this add the mustard seeds,jeera,hing,dry chillies,curry leafs n crushed garlic.

Add this tadka to the prepared rasam n immediately cover n let it rest for some time.

Serve with hot rice .

Perugu Bendakaya(Dahi Okra)

This is a yougurt based curry which is simple to prepare and goes well with roti.



Ingredients:

1 lb tender baby okra(ends trimmed)
1/2" ginger
1/2 tsp peppercorns
1 tsp mustard
1 tsp jeera
3 dry red chillies
4 green chillies slit
1 1/2 tbsp besan
1 1/2 cup thick buttermilk.
1/2 tsp turmeric
1 tsp coriander pwd
few curry leafs
salt
pinch of hing.

Method:

Preheat the oven to bake mode at 350F

Line a tray with foil n rub some oil onto it,spread the okra on it evenly n put it into the preheated oven.

Let it cook for 10-15 mins.Alternatively u can a tbsp of oil into a pan and add the okra and cook.remove and keep aside once done.

Crush the ginger n peppercorns togeather n keep aside.

Heat some oil in a pan and add the mustard,jeera,red and green chillies an curry leafs and hing.

Then add the cooked okra to this n mix.

Next add the ginger n pepper paste n besan n fry for 2 mins.

Add the turmeric pwd and coriander pwd.

Add salt n mix n turn the heat to the lowest as possible.

Once on very low flame(the heat should come down) add the buttermilk and mix.

Let it cook for 3 mins,when u get the required gravy consistency switch of the stove n garnish with cilantro leaves.

Serve hot with roti or rice.

Note:

alternatively u can also add onions to the tadka n fry for sometime n then add the okra(but i like mine without the onions).Brcareful while adding the buttermilk....there should be not heat at at all,so if ur useing the electric stove just remove the pan keep aside and add the buttermilk,if ur useing a gas stove then just keep the flame very low.

Allam Chutney

i usually prefer making fresh ginger chutney at home because i get most of the flavour from fresh ginger.Ginger chutney mostly goes well with pesarattu upma,mysore bonda,n rava dosa.



Ingredients:

2″ ginger root
1 tbsp urad dal
1 1/2 tbsps channa dal
1 green chilli
2 dry red chillis
2 cloves garlic
small lemon sized tamarind pulp extracted
3 tbsps jaggery
1 tbsp chillie pwd(optional)
1/2 cup water
salt

1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:

Peel the ginger wash and cut it into small pcs and keep aside.

Heat 2tbsp oil,to this add the urad dal,channa dal,green chillie,garlic,red chilli,fry until they turn light brown in color and nice aroma emanates from it.

Remove n let it cool

In the same pan add the chopped ginger n saute on medium heat until they turn red in color,remove n keep aside.

In a blender add the fried dals mixture n tamarind pulp n blend to a smooth paste.

To this add the ginger ,jaggery n salt along with water n blend again to a smooth paste,remove into a bowl.

Next add some oil n add the mustard seeds let them splutter then add the curry leafs.

Add this to the ground paste n mix.

Check for spice level in the chutney and add more jaggery or sugar accordingly.

Note:

I usually add some red chilli pwd to it,to get that red color look,but that is optional n depends on ur spice level

Coconut Chutney-1

I usually make 2 types of coconut chutney...one variety i make it useing curd this one i made useing pachi sengapappu..



Ingredients:

1 cup fresh grated coconut/frozen
1/2 cup channa dal/putnala pappu
4 green chillies(adjust according to ur spice level)
1 tsp mustard
1 tsp jeera
1 tsp urad dal
3 dry red chillies
few curry leafs
oil
salt
pinch of sugar

Method:

Heat a tbsp oil to this add the green chillies n fry for a while,remove n keep aside.

To a blender add the coconut,channa dal,green chillies,salt,sugar and 1/2cup of water.

Grind to a smooth paste,remove to a bowl.

In a pan heat 2 tbsp oil ,once hot add the urad dal when it starts turning brown.

Add the mustard,jeera,red chillies and few curry leafs.

Add this tadka to the chutney and mix.

Serve with idli,dosa,mysore bonda,etc.

Note: As one of my friend said u can also add a small pc of fresh ginger to the coconut brfore grinding..this gives an added flavour to it

Hyderabadi Chicken Biryani

Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and meat. Popular variations use chicken or goat.

The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani.

Kachchi Akhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, peas, cauliflower and potato.

Ingredients:

1/2 of cut up whole chicken(cut into medium size pcs).
3 cups basmati rice
1 bay leaf
1 tsp kala jeera
2 tbsp yellow color dissolved in water
2 tbsp orange color dissolved in water
1/2 big onion sliced
few mint n cilantro leaves

Marinate the chicken with the folowing for 2 hrs:



1 big cinnamon stick broken into 2
2 bay leafs
2 black cardomon
2 mace
5 cloves
4 elaichi
1 tsp kala jeera
2 tbsp yogurt
1 tbsp red chilli pwd
1 tsp coriander pwd
1 tsp jeera pwd
1 tsp garam masala pwd
1 tsp lemon juice
Paste of -ginger,garlic,8 small green chillies,handfull of mint n cilantro leaves.
salt
2 tbsp oil/ghee

Method:

As said above marinate the chicken with the listed ingredients for 2 hrs at room temperature.

Next take the basmati rice wash n soak it a deep container with water for 30 mins.

Meanwhile deep fry the onion slices to make fried onions,fry till they start to brown in clolor,remove onto a plate with a tissue.

Now put the container with rice on the stove top on medium high heat,to this add the salt.

Taste the water ,u should be able to taste the salt,to this add the bay leaf n kala jeera n oil.



Once the water starts to boil u will notice that the rice starts to pop to the top,one it starts to boil let it cook for 3 mins.The rice should be half done i.e it should be bit grainy.

Immediately remove n strain the rice.

Next take a deep bottomed pan n apply oil to the inside,put the marinated chicken into this pan.

Sprinkle some mint n cilantro leaves and half of the fried onions.



Now put the half cooked rice on top of the chicken n evenly spread it out.

On top of the rice sprinkle rest of the fried onions,mint n cilantro leaves

Also add bit of ghee and the yellow n orange color(or even saffron strands soaked in water)



Cover the top of the pan with aluminium foil,put a kitchen towl on top of it n cover it with a tight lid.

Put the stove on heat 3 n let it cook for 30-45 mins.

Remove from stove top n carefully remove the foil,becareful not ot burn ur hands as hot steam will escape from it.

Serve it with cool raita and mirchi ka salan(i already posted the recipe for it)

Note

u should be very careful while half cooking the rice,just be near the stove n keep looking as it cooks very fast.Remember we are doing the dum type of biryani so the stove heat should be as low as possible (mostly on 3 as said for electric stoves).
Instead of covering it with foil n kitchen towl u can alternatively seal the lid n pan togeather with chapathi dough.

Mirchi Ka Salan

This curry goes well with the Hyderabadi Biryani served along with raita....

Ingredients:

4 fingerhot chillies(the long thin variety)
1/2 cup dry roasted peanuts
1 tbsp sesame seeds
2 tbsp dry coconut pwd
1/2 onion sliced
1 lemon size tamarind soaked n in 1 cup water
1 tbsp red chilli pwd
1/4 tsp turmeric
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/2 tsp ginger garlic paste
3 cloves
5 peppercorns
1 bay leaf
salt
pinch of sugar or jaggery

Method:

Make slits in the middle of the chillies n if u cant take the heat from them remove the seeds from it,stir fry in tbsp of oil n keep aside.

Next dry roast the peanuts,sesame seeds,coconut pwd and grind it to a paste n keep aside.

Next add few tbsp of oil in a pan and add the sliced onions n cook till brown in color.Add this to the ground paste n grind again.

Heat oil in a pan then add the bay leaf,cloves,peppercorns and ginger garlic paste n saute.

To this add the ground paste,add the turmeric,chilli pwd,coriander n jeera pwd n fry for some time.

Next add the tamarind water n salt the consistency should be little watery...let it come to a boil.

Once it comes to a boil add the Green chillies n keep mixing so that the gravy doesnt stick to the pan.

At this time u will notice that it starts splattering n oil starts oozing out...

Then check for salt n spice level,then add the sugar/jaggery n switch of the stove n garnish it with cilantro leaves.

Chicken Fry

This is the most simplest and easiest recipe for a chicken fry that i have ever known ...I got the recipe from one of my cousins mother-in-law.The best thing is u dont need to deep fry the chicken.

Its so simple to make ....u can eat it as an appetizer or even have it with rice n pappu charu...

So here is the tempting delicious recipe....



Ingredients

3 boneless n skinless chicken breast/thigh meat
1 onion chopped fine
1 tsp ginger garlic paste
1/2 tsp turmeric
few chasew nut pcs
few curry leaf's

Dry roast n make a fine powder of the following:

1 tbsp coriander seeds
7 dry red chillies
3 elaichi
3 cloves
1" cinnammon
1 tsp gasalu(Khus Khus)
4 cashew nuts
1 tbsp grated dry coconut pwd

Method

Wash n cut the chicken into small bite size pc's n keep aside.

Next heat few tbsp of oil,to this add the cahsew pc's and few curry leaf's,dont burn them,remove n keep aside once the cashew turn golden brown.

To the same oil add the chopped onions n fry for some time ,when they turn transparent,add the turmeric,salt and ginger garlic paste.

Add the chicken pcs mix n cook for some time then cover n cook for few mins until the chicken turns tender.(during this time u will notice chicken oozing out water).

Then remove the lid and add 2 tbsp of the ground powder.(at this time the cocnsistency should be wet n like a thick gravy,if not then add little water).

Let the chicken cook in it for sometime,u will notice that oil starts oozing out.

During this time keep mixing the chicken until it turns dark brown in color as shown in the pic.Remember not to burn it.

To this add the fried cahsew and curry leafs.

Garnish it with tsp of lemon juice and few onion strands

Note

I usually prefer boneless meat for such type of dishes because it cooks fast n takes less oil.But u can also use whole cut up chicken as well,but it takes a longer time.
alternativley u can also try this recipe with raw peeled shrimp as well.

Chole curry n Roomali roti

Ingredients:

1 1/4 cup channa(chickpeas) soaked overnight
1 medium size potato(peeled n chopped into cubes)
1" cinnamaon
3 elaichi
1 tsp jeera
1/2 tsp mustard
1 big onion chopped fine
1 1/2 tomato pureed
1 tsp ginger garlic paste
1 tsp coriander pwd
1/2 tsp jeera pwd
1 1/2 tbsp chilli pwd
1 tsp amchur pwd
3 green chillis slit
2 tbsp kasuri methi leaves
few curry leaves
few cilantro leaves

Method:

Take the soaked channa n the potato pcs n put it in a pressure pan with enough water and pressure cook for upto 2 or 3 whistles.Remove once the pressure comes down...strain away the water from the channa n potato pcs n reserve both of them seperately.

Take some of the boiled channa n grind to a paste n keep aside.

Heat oil in a deep bottom pan, to this add the cinnamon n elaichi,jeera n mustard seeds(be careful not to burn them).

Then add the chopped onions,green chillis n curry leaves.

Once they start turning transparent add turmeric and ginger garlic paste.

Mix once the raw smell dissappears add the coriander pwd,jeera pwd,chilli pwd and amchur pwd and salt.

Next add the tomatoe puree mix n cover with a lid for 3-5 mins.

Remove lid n mix u will notice oil oozing out then add the boiled channa n potato pcs.

Next add the reserved water according to ur required gravy consistency approx 1 1/2 cups and also add the pureed channa paste n mix.

Mix check for salt n spice level and cover with the lid so that the channa absorbs the flavours from the gravy.

Remove lid after 10 mins and then add the crushed kasuri methi leaves.

Let the water evaporate until u get the required gravy consistency.

Remove n garnish with lime juice n cilantro leaves.

Roomali roti:
For rommali roti i just followed Sanjay thumma's video on home made roomali roti.
So here is his link to the video...

http://72.3.253.187/vahrehvah/popvideo.php?recipe_id=2981

i followed the video as it is and they turned out perfect,Thnaks to the vah chef.

Amla Pachadi(Usirikaya pachadi)

The Indian gooseberry Common names of this tree include amalaka in Sanskrit, amla (आँवला) in Hindi, amlaki (আমলকী) in Bengali, Nellikkai (நெல்லிக்காய்) in Kannada and Tamil, ఉసిరి in Telugu, amala in Nepali language, 'ma kham bom' in Thai, and 'mak kham bom' in Lao.

The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with 6 vertical stripes or furrows.

Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian gooseberry is sour, bitter and astringent, and is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable.

Amla is a natural, efficacious, an antioxidant with the richest natural source of Vitamin C. It is used in Ayurveda as a cardiotonic, aphrodisiac, antipyretic, antidiabetic, cerebral and gastrointestinal tonic.Amla is referred to in ancient text as the best medicine to prevent aging.

Overall benefits of amla in the body:

Enhances food absorption
Enhances fertility and memory
One of the best herbs for diabetes
Powerful skin and hair rejuvenator
Eye and liver toner
Restores stomach and intestinal digestive enzymes
Supports heart and lungs
Reduces body heat or weight naturally




I miss eating amla here in the US...but one day when i was going through the frozen food section of the grocery store...n found a packet of frozen amla,Immediately my hand picked the packet...initially i thought of making dal with it....

But i was going through http://www.gayatrivantillu.com/ i found a video on usirikaya pachadi...n i thought wow...that sounds good..But hers was a version useing fresh amla n so the pickle stays for longer period...

But i made mine frozen Amla so it stays for a week in the fridge...so here is a modified version of her recipe



Ingredients

8 frozen or fresh amla
12 red chilllies
8 green chillies
2 tsps mustard seeds
1 tsp methi seeds
1 tsp jeera
pinch of hing
few curry leaves
1 tsp turmeric
salt

Method:

Cut the amla along the veins into small pc's remove n discard the seeds.

Now put the pcs into a blender with some salt n turmeric n blend to a coarse paste ,do not add any water,it looks like grated amla.

Now in a pan heat few tbsps of oil.

To this add the mustard seeds,methi seeds,jeera,hing,also add the green chillis n red chillies n curry leaves.Let it cool for sometime

Once cool grind it into a fine powder.

Now add this powder to the ground amla n mix thouroughly.

Test for salt n spice level.

Next heat one tsp oil and add this mixture to it(by doing this any excess water will evaporate)if u desire more spice u can add some chilli pwd now.

Remove n serve hot with ghee n hot rice.

Note: Since i used frozen amla i made some changes to gayatris recipe...but this is her original recipe video
http://www.gayatrivantillu.com/usirikayapachhadi

Spinach Dal(Palakura Pappu)

Ingredients:

1 cup moong dal(pesara pappu or any dal like toor dal is also good)
1/2 cup chopped fresh/frozen spinach
4 green chillies split
1/2 onion chopped
1/2 tsp turmeric
few curry leaves
2 cloves garlic crushed
1 tsp mustard seeds
1 tsp jeera
1 tsp urad dal
4 dry red chillies broken into half
salt
pinch of hing

Method:

Put the dal in a pressure cooker,add the chopped onion,slit green chillies,chopped spinach, add the turmeric n tsp of oil,and 1 1/2 cup water n pressure cook upto 2 whistles.

Once the pressure comes down,smash until the dal is soft.

To this add the salt.

Do the tadka,heat 2 tbsp oil to this add the urad dal,mustard seeds,jeera,hing,red chillies,curry leafs n crushed garlic.

Add this to the Dal and mix n cover.

Serve hot with rice or roti.

Note:They are several variations to the making the dal,some people like to add chilli pwd , some add bit of tamarind for tangyness...But personaly i like it this way...as it retains the original flavours of the spinach.

Mooli Paratha(Raddish Paratha)

Radish is:

Low in Saturated Fat and Cholesterol
High in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese

The nutritional value of radish makes it ideal for:

Maintaining optimum health
Weight loss





Ingredients:

1/2 of a big white radish
1 small onion chopped fine
3 green chillies chopped fine
1/4 tsp jeera pwd
1/4 tsp chaat masala
1/4 tsp garam masala pwd
1 tsp chilli pwd
few chopped cilantro leaves
salt

Method:

Grate the raddish add some salt,put it into a bowl n cover with a plastic cling wrap or a tight lid because it gives out a strong unique smell.

Prepare a soft piable chapathi dough by adding 2 cups wheat flour,pinch of salt n tsp of oil n 1 cup luke warm water.

Now take the grated raddish take little bit of it in ur palm n squeeze it hard until it leaks out all the water,repeat the process for the rest of the raddish.

Immediately add the onions,green chillies,cilantro n the masala along with chilli pwd.(raddish oozes out water very fast so be fast with it or before making each paratha just squeeze out the excess water).

Now take a lemon size ball off the chapathi dough n roll it into a small puri,with a thick centre n thinner edges.

Put a Tbsp of the grated raddish stuffing in the centre of the puri,and bring all the ends togeather n twist n flatten.

Dust it with some flour n keep rolling it like a chapathi,If u see bubbles just prick it with a fork,once u get the desired thickness put it on a hot tawa/pan.

Cook on both sides until u see brown spots on it add tsp of oil or butter.

Serve with cool cucumber n onion raita and hot pickle of ur choice.

For other versions or to get a more clear view see the recipe in this video.

http://showmethecurry.com/2008/10/23/muli-paratha-radish-stuffed-indian-bread/

Note:u will need to squeeze out all the water from the raddish otherwise it will wet ur chapathi dough n u will not be able to roll out the chapathis.

Desi Sandwich N Broccoli Slaw

The other day my brother asked me to post some easy n healthy to eat food recipes so here i am with this new section dedicated to people like him.

Desi-Sandwich Ingredients:

2 slices whole wheat/multi grain bread
1 tsp coriander n mint chutney
2 tbsp thick yogurt(instead of mayo)
3 cucumber sliced thin
3 slices tomato
4 thin slices of bolied potato/1 turkey slice.
salt
pepper
chaat masala(optional)

Method:

Mix the coriander n mint chutney with the yogurt.

(optional)u can cut of the sides of the bread or leave them as it is.

Spread the yogurt n chutney spread onto the bread slices just like u do with butter.

Next layer one slice of the bread with cucumber,tomato n potato slices sprinkle some salt,pepper n chaat masala.

Now cover it with the next bread slice..with the chutney side facing down.

Now insert 2 toothpicks near to the ends n cut the sandwich diagnolly n serve.

Broccoli Slaw Ingredients:

Buy a packet of Broccoli slaw or any slaw or ceaser salad leaves in any grocery store.Take a handful from the packet. Put it into the bowl.

In a seperate bowl take all of the following n mix with a spoon to a smooth paste(this is the salad dressing)....

1 tsp mustard paste(regualr one that we use for hot dogs)
pinch of salt n pepper
pinch of sugar
3 Tbsp thick yogurt
few drops of soya sauce
1/2 tsp of any dried herbs
1 Tbsp extra virgin olive oil.

To the slaw or salad leaves add few dried cranberries/pomergrante seeds/chopped apple pc's/grapes....n also add any few nuts like walnuts/almonds,add onion slices.

To this add the salad dressing n mix so that all the leaves get qouted with the dressing.

U can garnish with any shredded chesse (optional).

Serve Chilled.

Note:I substitued the mayo for thick yogurt n added fruits n nuts into the salad to make it nutritious.U can use store bought coriander n mint chutney in any desi store.Or just take few mint n coriander leaves along with 1 green chilli 1/2 tsp jeera n salt n grind it to a coarse paste without adding any water.

I usually make this chutney in bulk n store it in the fridge n use it as a spread,dressing or as a dip as well.

Usualy for creamy dressings crisp leaves like romaine lettuce are used n for vinegar based dressing(the ones which are transparent) spinach leaves etc are used(i.e the ones which are delicate n dark green in color) as they tend to become soggy fast.

I always make sure there is cucumber,n salad leaves n fruits in my fridge so that i can prepare any salad or sandwich in a jiffy when i am in no mood to cook.

Chinnese Egg Fried Rice

Ingredients:

1 cup basmati rice
1 1/2 cup water
1/4 cup carrot chopped very fine
1/4 cup cabbage sliced very thin
few sprouts or green peas or beans chopped fine(optional)
2 garlic cloves chopped fine
2 tbsp spring onion chopped fine
2 egg beaten
1 tsp soya sauce
1/2 tsp pepper
2 tbsp seasame oil
pinch of salt
pinch of ajinomoto(optional)

Method:

Wash the basmati rice add pinch of salt and add the 1 1/2 cup water and cook the rice.

Once the rice is done,remove into a pan n spread out evenly n keep aside.

Next heat a pan with oil add the beaten egg add salt n pepper n scramble the egg into small bite size pc's n keep aside.

In a wok or deep bottom pan on medium heat add the seasame oil.

Add the chopped garlic,cabbage,carrots n few white ends of the spring onions n (any other veggies) and stir fry until the cabbage starts to wilt.

Next add the salt n soya sauce.

Then immidiately add the cooked rice,to this add the pepper pwd n ajinomoto.

Also add the scrambled egg.

Check for salt,then garnish with spring onions and serve hot.

Note: The Carrot n cabbage should be chopped very fine as possible.If u want to add chicken then stir fry the chicken breast pc's cut into thin strips with salt n pepper n add it along with the cooked rice n scrambled eggs.
Spring onions give it more flavour so try not to avoid them.

Thai Red Curry

Red curry is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. Red curry dishes may include ingredients such as kaffir lime leaves or peel, Thai eggplant, bamboo shoots, thai basil, and some sort of meat such as chicken, beef, pork, shrimp one can substitute tofu for a vegetarian vertion.

Red curry paste includes red chili peppers (fresh or dried), shallots, garlic, galangal, lemon grass, coriander roots, peppercorns, salt, shrimp paste and kaffir lime zest. For an authentic recipe.

This recipe is a more quick version to the traditional red curry as i used canned red curry paste rather than makeing a fresh red curry paste.



Ingredients :

1 chicken breast cut into thin strips
1 small potato
1/2 onion chopped into big chunks
1/2 capsicum chopped into chunks
few sprouts
n any vegetables of ur choice(carrots,bamboo shoots,snow peas,broccoli etc)
1 tin thick coconut milk
3 tsp maesri/thai kitchen red curry paste(found near the international food section in any grocery store)
few basil leaves
few spring onion chopped fine
salt

Method:

Heat a pan on high, add a 1 tbsp of oil,to this add the onion,capsicum n the remaining veggies(except potato) n just stir fry for few sec's,they should retain their color n shape.Remove n keep aside.

In the same pan add the chicken strips n the curry paste.

To this add the whole coconut milk on medium heat,mix n add the potato as well.

When it comes to a boil cover n cook until the chicken n potato are cooked through.

Once done u will notice oil floating on top then add the stir fried veggies and basil leaves.

Remove n garnish with spring onions.

Serve hot with white rice or fried rice.

Note: u can add water to the coconut milk according to ur desired cocnsistency(but dont add too much).Even though we use just a Tbsp of oil,lot of oil oozes out from the curry paste,so that should be fine n nothing to worry about.U can adjust the curry paste according to ur spice level

Dont avoid the basil leaves because they give the curry a nice flavour.

Matar Khaju Kheema

Ingredients

1 lb Ground Turkey/lamb/chicken/pork
1 cup fresh or frozen peas
1/2 cup fried cashew
1 big onion chopped fine
1 big tomato chopped fine
3 green chilli chopped fine
1 tbsp fresh ginger garlic paste
3 elaichi
1" cinnamon
1 bay leaf
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp jeera pwd
2 tbsp red chilli pwd
1 tsp garam masala pwd
few curry leaves
salt

Method:

Heat some oil in a pan on medium heat.

Next add the elaichi,cinnamon,bayleaf becareful not to burn them.

To this add the chopped onion,chopped green chilli n few curry leafs.

Add some salt turmeric pwd,n when the onions turn golden yellow add the ginger garlic paste.

Next add the chopped tomato's,mix n cover with a lid for 2 mins

Remove the lid n u will notice the tomato's turn mushy mix once again.

To this add the Coriander pwd,jeera pwd,red chilli pwd,salt n garam masala pwd n 1 cup water.

Next add the ground meat keep mixing so that no big lumps are formed cook it for 5 mins.

Now pressure cook this whole thing for upto 2 whistle's.Once the pressure comes down remove the lid n switch on the stove again so that the left over water gets evaporated.

U will notice little bit oil oozing out,then add the peas n fried cahsew's,mix n switch of the stove.

Garnish with cilantro n serve hot with rice or roti

Note: U can use this as a filling in sandwich,samosa,puffs or paratha or naans.I usually use lean turkey meat which has less fat n find not much of a difference between the turkey n lamb. If ur adding the potatoe then add it just before u pressure cook it.

Madras Rasam

Ingredients

1/2 cup toor dal
1 lemon size ball tamarind juice extracted.
1 tomato
1/2 onion chopped
3 green chillies slit
1 tsp chilli pwd
1/2 tsp turmeric
2 tsp MTR madras rasam pwd
few curry leafs
few chopped cilantro
2 garlic pods crushed
2 dry red chillies broken into half
1 tsp mustard seeds
1 tsp jeera
few methi seeds
pinch of sugar
pinch of hing
salt

Method:

Boil the toor dal until soft ,let it cool

Once cool put the toor dal n chopped tomatoes into the blender n grind until smooth.

Put this mixture into a pan on medium heat.

To this add the chopped onions,slit green chillis,few curry leafs,few cilantro leaves.

Also add the tamarind juice along with some water until u get ur desired cocnsistency,along with turmeric,salt n red chilli pwd.

Once it starts to come to a boil,add the rasam pwd n pinch of sugar.

Next in a seperate pan heat some ghee/oil on medium heat, add the mustard seeds,jeera,methi seeds,dry red chillies,few curry leaves n crushed garlic n hing.

Add this tadka to the boiled rasam n immediately cover it with a lid n switch off the stove.

After some time remove lid n garnish it with cilantro.

Serve hot with rice n papad's.

Andhra Special Pessarattu-Upma

Pesarattu made from soaked whole mung beans has a greenish hue, while yellow coloured Pesaralu, made from peeled mung beans, gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from ginger and tamarind.

Upma pesarattu is a favourite in Andhra Pradesh, especially in coastal Andhra and East Godavari and West Godavari.






Ingredients

1 cup whole moongdal(pesarapappu)
1/2 cup raw rice
2 tsp grated ginger
1 big onion chopped fine
3 green chillies chopped fine
1 tsp jeera
3 dry red chillies
pinch of turmeric
salt

Method:

Soak the rice n moong dal along with dry red chillies overnight.

Just 1 hr before making the dosa grind the soaked ingredients with pinch of turmeric into a smooth paste(it should be of the same flowing consistency like the regular dosa batter)Add salt to this .

Chop the onion n green chillies finely,to this add the jeera n grated ginger n keep aside.

Prepare regular upma n keep aside

Heat a pan,Cut a onion into half dip one half in oil n rub this onion with oil on the pan.

Now pour a laddle full of the batter onto the centre of the pan,and spread it just like we do for regular dosa.

Sprinkle some oil onto the dosa,n spread the onion mixture onto the dosa(as shown in the pic) n pat it down with the spoon.

U will notice that one side is cooked to golden brown,then flip the dosa n cook for 1 min.

Again flip it back ,lay few tbsp upma on the centre of the dosa n fold n remove.

Serve hot with allam chutney or coconut chutney

Note u no need to ferment the batter n if u dont like eating raw ginger then put it in into the batter n grind it along with it it.Try mostly to use the non stick pan as the dosa comes out easily.Try to make a medium thickness dosa rather than making it too thick or too thin.

Gutti Dondakaya Fry

In Karnataka, Kannada speakers refer to it as "Tondekayi". In Maharashtra, they are referred as "Tondli". In Andhra Pradesh, south India, Telugu speakers refer to this vegetable as dondakaya. In Tamil Nadu, south India, Tamil speakers refer to it as kovakkai. In Kerala it is known as kovakka(കോവയ്ക്ക). In Assam it is known as kunduli. It is eaten as a curry, by deep-frying it; stuffing it with masala and sauteing it ; or boiling it first in a cooker and then frying it. It is also used in sambaar, a vegetable- and lentil-based soup.

In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regulate blood glucose.





Ingredients:

25 Whole tender ivy guard(Dondakaya),Tindora
1 tsp tamarind paste
1 big onion chopped fine
3 dry red chilli broken into halfs
1 tbsp chilli pwd
1/2 tsp turmeric
1/2 tsp corinder pwd
1/2 tsp mustard seeds
1/2 tsp jeera
few curry leafs

Method:

Slit the ivy guard just like we do for gutti vankaya curry,but dont let the ivy guard seperate...it should be able to hold its shape.

Now let 4 cups water to a boil,to this add pinch of salt,turmeric n the tamarind paste n let it come to a boil again.

To this add the ivy guard n boil until ivy guard is tender(approx 10 min's).

Strain the liquid from the ivy guard n reserve the water n ivy guard's.

Heat some oil in order to deep fry the boiled ivy guard,Once u fry all the ivy guard until golden yellow remove n keep aside on a plate covered with tissue paper.

Next heat few tbsp oil in a saute pan next add the mustard seeds n jeera,when they start to splutter add the red chilli's n curry leafs

Add the chopped onion when they start to become transparent add the turmeric pwd,red chilli pwd,coriander pwd.

Next add the fryed ivy guard,mix n cook on medium heat for 5 mins.

Next add 3tbsp's of the reserved tamarind juice.

Add salt n mix n cook until it starts to turn into brown color.

Remove n serve with hot rice.

Almond Basil Pesto Pasta

The word basil comes from the Greek word βασιλεύς (basileus), meaning "king".Basil is still considered the "king of herbs" by many.Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour.



There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other two main ingredients are olive oil and pine nuts.Whenever possible, choose fresh basil over the dried form of the herb since it is superior in flavor. The leaves of fresh basil should look vibrant and be deep green in color. They should be free from darks spots or yellowing.

Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers.

Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium.

The other day i went to the farmers market n all these herbs were in the plastic bags..so i mistook Basil for mint...So i decided to make use of it ...i bought some whole wheat pasta n made a delicious pesto pasta.








Ingredients:

1 1/2 cups whole wheat penne pasta
1 cup fresh basil
1 clove garlic chopped
1/4 cup almonds
1/2 tsp pepper pwd
3 tbsp olive oil
saly
few drops lemon juice
3 tbsp parmesan cheese




Method:

Put the almonds in warm water n let it rest for 1 hr,then remove n peel the skin n chop n keep aside.

Next take the basil leaves wash them n put them into a blender.

To this add the chopped almonds,pepper pwd,garlic,salt n few drops lemon juice.

Blend all of these togeather to a coarse paste,Add only few drops water if needed.

Next add the olive oil n 1 1/2 tbsp parmesan cheese n blend again,check for salt n adjust.

It should look like a coarse paste.Keep this aside

Next boil 4 cups water until till it comes to a boil,Once u see its bubbling add pinch of salt n few drops of oil

Add the pasta n let it cook.Once the pasta becomes tender to the touch

Switch off the stove and strain out the water from the pasta.

Immediately put the pasta into a bowl add 3 tbsp prepaired pesto sauce n mix....if u want more pesto u can add according to ur taste.

Garnish with the remaining parmesan cheese n serve hot.

Note: U can serve this few grilled vegetables like bell peppers,brocoli etc.Usualy pesto is made with pine nuts,since i didnt have any i substituted it with blanched almonds...but if u have pine nuts u can directly add them to the basil i.e u dont need to blanch them like almonds

Cabbage n Channa dal Stir Fry

Ingredients:

1/2 cup channa dal soaked for 30 mins
1/2 cabbage chopped fine
2 tbsp fresh grated coconut
5 green chillis slit
3 dry red chillis split into half
1/2 tsp jeera
1/2 tsp mustard seeds
1 tsp urad dal
pinch of hing
few curry leaves
cilantro chopped
salt
few drops of lemon juice

Method:

Pressure cook the channa dal with 1 cup water upto one whistle (so that it retains its shape).Once cool drain the water n reserve the dal.

Next heat some oil,add the urad dal once they start to become brown,add the mustard n jeera.

Next add the green chillis n dry red chillis,pinch of hing n few curry leaves.

Next add the sliced cabbage,add some salt ,mix n cover n cook.

Once the cabbage turns bit soft add the channa dal .

Switch off the stove n add the grated coconut ,chopped cilantro n lemon juice.

Serve hot with rice.

Hot hot summer ...n Cool cool Watermelon Juice

No other fruit says summer like the subtly crunchy, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality.

Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.

Watermelon contains about six percent sugar by weight, the rest being mostly water. As with many other fruits, it is a source of vitamin C.

Watermelon rinds are also edible, and sometimes used as a vegetable.Watermelon with red flesh is a significant source of lycopene.Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.

Watermelon is rich in the B vitamins necessary for energy production. Our food ranking system also qualified watermelon as a very good source of vitamin B6 and a good source of vitamin B1, magnesium, and potassium.



Ingredients:

2 cups chopped seedless watermelon
1/2 cup sparkling water(optional)
few drops of lemon juice

Method:

Put all the above ingredients in a blender n blend until smooth.

Cool n serve

Note: u no need to add sugar n water in it because watermelon itself has both of it.Since its seedless u no need to strain it as well after blending,as the pulp has lots of fiber it

Chepala Pulusu(Fish cooked in tamarind gravy)

I spent most of my childhood in the coastal city of Visakhapatnam, n my husband also comes from a coastal place were fish,shrimp and crab are abundant n becomes part of most of the meals.

When i knew i was going to the USA wherever i went i took a book with me n was writing down all the best recipes from the family's i met....So after my marriage i wrote down this recipe from my husbands grandmother who is very good at cooking seafood dishes.

This dish tastes best ,when prepared the previous day n eaten the next day....this is because the fish absorbs the flavours from the tamarind juice....In some places its even cooked in a clay pot which gives it more flavour.



Ingredients:

1 lb of cat fish steaks(cant use fish fillets for this dish)
1 big onion
1 inch ginger
5 cloves garlic
1 tsp jeera
1/2 tsp methi seeds
5 dry red chilli's
3 green chillies slit
1/2 tsp turmeric
1/2 tbsp coriander pwd
2 tbsp chilli pwd
1/2 tsp garam masala(optional)
2 lemon sized balls of tamarind soaked in 1 cup water n pulp extracted
few curry leaves
chopped cilantro
1 clove garlic crushed

Method:

Rub the fish with some salt n turmeric n keep aside.

Grind the onions,ginger n garlic togeather into a paste.

Heat 5 tbsp oil add the jeera,methi n dry red chilli n green chilli.

Next add the onion mixture n some salt.

Once it starts changeing color add turmeric.

U will notice oil oozing out,then add the coriander pwd n red chilli pwd

Mix well then add the fish pc's n let it coat well with the masala's

Mix carefully so that u dont break the fish pc's let it cook for 3 mins.

Then add the tamarind juice n mix careflly..it will come to a boil n the fish will start to cook in this stage..

So dont keep mixing it as the fish will get disintegrated cook for 10-15 min's.

Fish will cook fast, n u will notice oil floating on top.

Just before switching it off add the curry leaves n crushed garlic n garnish with cilantro.

Note: Fish pulusu needs bit more oil than the regular cooking as fish is bit stincky .This pulusu tastes good next day with hot rice

Chilli Chicken

This is one of my favorite appetizer dish when it comes to Indo-Chinese dishes.Coming to the best place i had a nice chilli chicken was way back in chicago when we used to stay there.

Chicago has a nice china town...where there are nice chinese restaurants...n one of them is LaoSzechuan http://www.laoszechuan.com its small but very crowded place during weekends.They have this item no#563- Chef's Special Dry Chilli Chicken** which is very good...its basically chilli chicken with lots of dry red chillis.

So for anyone who stay in chicago n would like to vist chinatown do try that out.


Ingredients :

2 boneless skinless chicken breasts(cut into small bite size pc's)
1 egg white
salt
2 tbsp cornflour
2 tbsp maida
1/2 onion chopped into big chunks
1/2 capsicum chopped into big chunks
6 dry chillies broken into half
4 green chillis slit.
1 tbsp soya sauce
1 tsp chilli garlic sauce
2 cloves garlic chopped fine
1/2 inch ginger chopped fine
ajinomoto
pinch of orange/red color
pinch of sugar(optional)
3 tbsp thick curd/ water
few curry leaves
chopped spring onions
chopped cilantro

Marinate the chicken with the below items for 30 mins or more in the refrigerator

1/2 tsp pepper
1 tbsp soya sauce
1 tsp chilli sauce
1 tsp ginger garlic paste

Next beat the egg white with some salt,add the cornflour n maida n mix to bhaji batter consistency.

After marinating dip each piece in this mixture n deep fry them until chicken is cooked through or until they are light brown in color.Drain onto a plate with tissue paper.

After frying all the pc's keep aside

Next heat some oil on medium high heat n stir fry the onions n capsicum,slightly so that they retain they color.

Heat some oil in a pan then just when the oil is about to get heated add dry red chilli n saute until they turn to change the color.

Add the chopped ginger n garlic n green chilli n curry leaves,then reduce the heat to very low.

Then add the curd,soya sauce,salt,ajinomoto,chilli garlic sauce,orange color n mix .

When the curd becomes to come togeather add the stir fryed capsicum n onion pc's along with the fried chicken pc's.

Optionaly sprinkle some sugar and mix so that all the pcs get coated with the sauce.

Once dry remove n garnish with spring onions n cilantro and serve.

Summer Cooler(fresh mango with vanilla cutsard)

The other day i went to the farmers market n got fresh mangoes,n the next day was a very hot sunday...As usual sunday means a heavy meal in the afternoon in my house..I knew that the food n weather would make everyone feel like eating something cool

So in summer whats better than the king of all fruits MANGOE,So i made this vanilla custard mixed it with some fresh mangoe pc's n refrigerated....the very mention of mangoes brings back fond memories from my home back in india.

I grew up in a family with an agriculture background...we had large acres of land filled with mangoe trees of various variety..So when summer came the half ripe mangoes were covered with straw..once ripe they were removed from it n dropped in huge barrels filled with water(back when we didnt have fridges)

Be it breakfast,lunch or dinner or during evening after nice slumber there was always a mangoe in someones hand...not the regular cut variety but the juice ones..with the juice from the mangoe drooling from the fingers to the elbow...

Apart from all these there was my grandmother just squeezing out the juice from the mangoes mix it with some sugar n in the hot afternoon sun go out...n apply layers n layers of the juice on the starw mats...to form a mangoe jelly(mamidi thandra),which is something similar to the fruit bars that we get over here.




Ingredients:

1 ripe mangoe(peeled n cut into medium size pc's)
1 1/2 cups milk
1/2 cup suagr
4 tbsp custard pwd mixed in 1/4 cup cold milk (mix thouroghly unitl it gets dissolved in the milk without any clumps)
few saffron strands(optional)
1 tbsp almond/pistachios chopped finely

Method

Bring milk to a boil,when it starts to bubble add the sugar n mix,check the sweeteness,if u need it bit more sweet add more sugar.

Next add the custard pwd milk mixture n keep mixing n swtich off the stove

Let it cool ,put it in the fridge.

Remove once cool,place the mangoe pc's in a bowl pour custard over it and garnish with saffron strands n chopped alomnds/pistachios.

Cluster beans curry

Usually when i go for grocery shopping,i make sure that i include one/two indian vegetables along with carrots/cabbage/cauliflower/beets/beans n leafy vegetables like spinach/methi leaf...

So on the whole my weakly menu concsists of a choice of the above vegetables along with dals/chickpeas/rajma,eggs n chicken once a week

Cluster Beans is one of those vegetables that i get once in a while




Ingredients:

1/2 lb of cluster beans(washed n chopped into 1/2 inch pc's)
1 medium onion chopped
1 1/2 tbsp fresh grated coconut
1/2 tsp turmeric
1/2 tsp mustard seeds(avalu)
1 tsp jeera
2 red chillies split into 2halfs
few curry leafs
2 cloves crushed garlic
salt

Dry Roast n make a powder of the following

1 1/2 tbsp channa dal
1 tsp coriander seeds
1/2 tsp jeera
4 red chillies split into halfs
1 tbsp seasame seeds
few curry leafs

Method

Pressure cook or boil the cluster beans with salt upto one whistle or until tender
Heat oil in a pan then add the mustard seeds,jeera dry red chillies n few curry leaves.

Next add the chopped onions n let it fry until golden yellow

Add the boiled cluster beans,turmeric salt n mix,let it fry until the moisture evaporates from it...

Next add the ground powder along with fresh grated coconut n mix,so that the beans get coated well with the mixture.

Note:u can adjust the chillie according to ur spice level

Tomato Egg Curry

I cant debate on the fact that whether the chicken came first or the egg...But one thing i know for sure is that eggs are available at a less price n is very nutritious form of food.

Eggs add protein to one's diet, as well as various other nutrients.



Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans,and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.

All of the egg's vitamin A, D and E is in the egg yolk. The egg is one of the few foods which naturally contain Vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules).

A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol,it contains all of the fat in the egg and slightly less than half of the protein and much of the nutrients. It also contains all of the choline. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.

It is a good source of nutrients for growing kids,who make a fuss while eating vegetables.

So over all the egg whites are more healthy than the yolk(yellow).But you dont need to avoid completely eating the yolk...u can eat the yolk once in a while(atleast once or twice a week) to get most of its nutrients.

I saw a video on showmethecurry.com about various tips on eggs here is the link to it
http://showmethecurry.com/2009/05/19/egg-fun-facts-tip-tuesday/

Eggs are a permanent resident in my fridge...because they come in handy whenever i am in a dilemma to what to cook.So whenever i notice they are getting over i replace them immediately.

Whenever i have some unexpected guests or whenever i am lazy i make this curry because its ready in a jiffy.My husband tells me that this egg curry was they staple food as bachelors when they came to USA to do they MS...My mom used to make this curry but with a slight variation she adds drumsticks(munnagkkai).For cooking eggs with drumsticks i follow sailusfood recipe http://www.sailusfood.com/2007/05/30/kodi-guddu-munagakaaya-kura-egg-drumstick-curry/




Ingredients:

4 hardboiled eggs
1 big onion chopped finely
3 big tomatoes chopped/1 can of crushed tomato
4 elaichi
3 red chillies broken into two
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp chilli pwd
1 tsp ginger garlic paste
1 tsp jeera
few curry leaves
chopped cilantro
pinch of garam masala
salt

Method:

Boil the eggs,peel the shell n make slits on it(i additionaly stir fry the eggs in bit of oil until its skin turns golden yellow n remove n keep aside.)If ur not into it u can skip the stir frying step.

Heat oil in a pan,then add the jeera,elaichi n red chillies

Next add the chopped onions,curry leaves,once they turn golden yellow add turmeric n ginger garlic paste.

Next add the chopped tomatoes and salt,mix and cover with a lid.Once they turn mushy remove the cover.

Next add the boiled eggs to the gravy n mix so that the eggs coated with the masala.

Next add the coriander pwd,chilli pwd n fry until oil starts oozing out.

Once done sprinkle some garam masala pwd n cilantro.

Serve with rice