Aratikaya Pulusu(plantain tamarind curry)!

Aratikaya Pulusu is an andhra dish, very easy to prepare and very tasty dish.As many ppl dont know this recipe iam posting this recipe, which really takes few mintues to prepare and is usually served with the combination of daal in andhra,usually muddapappu(plain daal), which really tastes yummy.Here are the ingredients and process for cooking this dish.

INGREDIENTS:

Aratikaya(plantain)-1(cut into circular cubes of 1inch width)

Chopped Onions(big size onion)-1cup

Green chilli-4

Sugar or Jaggery-1tspn

Tamarind(dry)-lemon size

(soak tamarind in warm water and after 5min

squeeze it and collect the tamaring water-1cup)

Tadka ingredients : mustard seeds,cumin seeds,red chilli-1,

curry leaves, turmeric.

Red chilli powder-1tspn

Coriander powder-1tspn

PROCESS:

Take a pressure cooker,add a tbspn oil and once its warm add tadka ingredients and once they start crackling add chopped onions and chilli.

Fry till the onions are soft ,now add the plantain pieces (aratikaya pieces) to it and let it cook for 2min .

Now add the red chilli and coriander powder , jaggery, salt to taste and now add the tamarind water, if needed depending on the quantity you can add some water to it as the curry needs be saucy not a gravy curry.

Now close the lid and let it cook till one whistle , switch it off and once its cool take it into a serving bowl and you can add chopped cilantro before serving.

One of the delicious andhra recipe is now ready to serve with rice and daal.

Enjoy ur meal..

SPICY SORAKAYA CURRY!(Bottlegourd gravy curry)

I have tried three recipies for bottlegourd , which usually andhra ppl do know.But what i have obsrved is most of the ppl usually dnt like bottle gourd curry,so i wanted to try some different recipe which is tasty & spicy and can be served with both rice and roti.So today i just tried this recipe and it came out very well and my husband like it so much.So iam posting this recipe for

all of u.

INGREDIENTS:

Bottle gourd(sorakaya) pieces-1bowl (2inch cubes)

sliced Onion(med size)-1

Tomatoes-2

Green chilles-4

Red chillie powder-1-2tspn

Coriander powder-1tspn

Dry tamarind-1inch size ball

(soak in half cup warm water and squeeze it

after 5min)

and common ingredients for tadka

Cooking Procedure:

Take a kadai or pressure cooker.

Add 1tbspn of vegetable oil.

Once the oil gets heated,add tadka or popu ingredients.(mustard & cumin seeds, uraddaal,curry leaves).

Now add thinly sliced onions and also add sliced green chillies and fry them till they become soft .

Now add the bottlegourd pieces and tomatoes and let them cook for 3-4min, by closing the lid.

Now add turmeric ,salt to taste ,red chilli powder ,coriander powder and mix well.

Add the half cup tamarind water and close the lid and allow it to cook for about 7-8min.

By now it will be done,just check if all the pieces are cooked equally and take it into a serving bowl and add chopped cilantro for garnishing.

The spicy and tasty sorakaya or bottlegourd curry is ready to serve with rice or roti.Enjoy!

DELICIOUS GUTHIVANKAYA CURRY(Stuffed brinjal curry)

Guthivankaya curry is the famous andhra dish which is a favourite dish to most of us, and its my favourite dish too.I have learnt this recipe from my dearest mom, and iam sharing the recipe for all my frds.The process takes sometime but finally the output is a amazing dish.Below is the process and ingredients.

INGREDIENTS FOR STUFFING:

Roasted peanuts(remove the skin)-1cup

Dry and roasted sesame seeds -1cup(if u wish)

Red chillies -8-10

Coriander seeds-1tbsp

Cumin seeds-1tsp

Cloves-4

Cinamom Stick-1piece

Salt to taste

Tamarind(lime size)

Preparation Of Stuffing:

Soak the tamarind in half cup of warm water and then squeeze tamarind to get thick paste.

Grind the above ingredients to a fine and smooth paste and take it onto a plate and divide into 2portions.One for stuffing and one for gravy.

Stuffing the Brinjals:

Take fresh brinjals, wash them and dry them.You can keep the stems or remove them according to your interest.I wish to keep them to give the perfect look.

Now cut the brinjals in a plus shape slit towards stem side.

Fill the gap with stuffing by gently separating the slits with one hand , push the stuffing inside.

When all the brinjals stuffing is done, keep them aside.

Cooking:

You can use pressure cooker or kadai .If using pressure cooker just one whislte is enough to cook the brinjals equally.

Take a kadai and add a tbsp of oil.Add the tadka or popu seeds and curry leaves.

Add the half portion of paste kept aside for gravy and add a glass of water and tspn of turmeric .

Mix them up so that no lumps are formed.Make the gravy saucy and required amount of salt to taste.(you can add red chillie powder if u wish)

Now arrange the stuffed Brinjals in the gravy and cover the kadai with lid and let it cook for about 10-15 min on med flame.

Keep checking after every 5min,to see that brinjals are equally cooked and the paste doesnt stick to the bottom of kadai.

Once the brinjals are thoroughly cooked take the curry into a serving bowl or plate carefully,so that brinjals dont mash and add chopped coriander leaves.

Now the delicious and mouth watering guthivankaya curry is ready to serve with garmagaram

rice or roti.

Ghumaghumalade guthivankaya kura ruchi ni anandinchandi :)

Bhaji (curry for pavbhaji)!

Pav(bread for pavbhaji)!

VEGETABLE SAMOSA!

INGREDIENTS:

All purpose flour 1cup

Water to knead the dough

oil 2tbsp

little salt

INGREDIENTS FOR STUFFING:

Potatoes boiled and mashed 3-4

Boiled green peas 1/2 cup

Finely chopped green chillies 2

Finely chopped coriander 1tbsp

Garam masala 1/2 tsp

Red Chillie powder to taste

Salt to taste

Preparation :

For samosa cover:

1.Mix the flour and salt .

2.Add little water at a time and knead the dough till it is soft.

3.Cover the dough with a muslin cloth and keep it aside for about 15min.

For stuffing:

1.In a mixing bowl add the mashed potatoes,green peas,green chillies.

2.Also add all the spices and little salt to this and mix well.

3.Add chopped coriander and keep aside.

Process:

1.Make small rolls of dough and roll out into a 4-5" diameter circle.

2.Cut into two parts of semi cirlce each.

3.Now take one half part and fold it into a cone .

(To stick the edges of samosa use mixture of 1tsp of flour and water

and make it like paste)

4.Now place a spoon of stuffing into the cone and close the third side.

Prepare all of these samosa's and keep it a side for dep fry.

5.Place a deep frying pan or kadai and heat oil in it and deep fry all

the samosa's.

Now garma garam samosa's are ready to serve. You can serve with tamarind chutney or green chutney or sauce. Enjoy your samosa!

When i first tried samosa, i saw the video from vahrehvah.com website.

I am also giving you the link,to make it easy for u to watch and prepare.

LINK: http://72.3.253.187/vahrehvah/popvideo.php?recipe_id=3273

CARROT RICE RECIPE!

INGREDIENTS:

Basmati Rice Cooked 2 Cup
Grated Carrot 1 Cup
Thinly Sliced Onions 1med size
Thinly Sliced Green Chilli 2
Mustard Seeds 1tsp
Cumin Seeds 1tsp
Bay Leaf 1-2
Curry Leaves 6-8
Red Chillie Powder 1tsp
Garam Masala Powder 1/2tsp
Chopped Coriander leaves 2tbsp
Ginger Garlic Paste 1tsp
Salt to Taste
Vegetable Oil 2tbsp

Preparation:

1.Heat oil in a deep frying pan or kadai.

2.Add mustard seeds,when they start crackling now add cumin seeds and then bay leaf.

3.Now add sliced onions and green chillies and curry leaves and fry till the onions turn lite brown.

4.Now add ginger garlic paste and fry for 1-2 min.

5.Add grated carrot and saute for a while till the raw flavour disappears and then add salt,red chillie powder,garam masala powder and turmeric powder.

6.Add cooked rice to this mixture and mix well.cover the pan and cook for 2-3 min.

And now the delicious Carrot Rice is ready .Add chopped coriander leaves and serve hot with some raita.
Enjoy your dish! :)

CHIKKUDUKAYA FRY !

INGREDIENTS:

1/2 kg Chikkudu kaayalu

1 Onion (optional)

3 medium potatoes

1/2 tsp red chill powder

1tsp roasted groundnuts

Salt to taste

Oil as required

For popu/tadka: mustard seeds, cumin seeds, curry leaves

PREPARATION :

Wash the Chikkudu kaayalu, destring each of them by pulling out the tips and then breaking them into half to check for any remaining strings and remove.

Break each bean into roughly 4 pieces.

Take a pan (non-stick if you have one), heat for 2 minutes.

Add mustard seeds, cumin seeds and curry leaves one-by-one for the popu.

If you are using the onion, add now, fry until it turns brownish and crispy.

Add the roasted groundnuts now.

Add the cubed potatoes and saute until tender.

Stir in the chikkudu kaaya now, saute for 2 minutes, close with a lid and let it cook for another 4-5 minutes.
Chikkudu kaaya vepudu is now ready to eat and can be served with rice.

MASALA KULCHA !

INGREDIENTS FOR DOUGH:

* 200 grams of All-Purpose Flour (Maida)
* 5 grams of Sugar
* 1 Egg
* 5 grams of Salt
* 40 ml. of Whole Milk
* 25 ml. of Water


INGREDIENTS FOR STUFFING:

* 20 grams of Onions (chopped)
* 2 Potatoes (boiled & mashed)
* 5 grams of Green Chillies (or to taste) (chopped)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
* 10 grams of Ginger (Adrak) (chopped)
* 30 grams of Cottage Cheese ( Paneer Cheese ) (grated)
* 5 grams of Cumin Powder (Pisa Zeera)
* Salt (to taste)

DIRECTIONS:

1) Combine all of the ingredients for the dough and knead it with your hands to get a tight dough. Set the dough aside for about two hours.

2) Combine all of the ingredients for the stuffing together. Mix well.

3) Make 2 roundels of the kulcha dough at a time. Press each roundel flat a little with your palm. Lay down one dough round and on top of it spread some of the stuffing mixture with your hands or a spoon. Then cover the other dough round on top of the first dough round with the stuffing mixture in the middle. Seal the two doughs tightly by pressing the edges of the dough well. Then roll it out to the size of a tandoori roti. Repeat this process with the rest of the dough and stuffing mixture.

4) Take a frying pan or griddle, put it on high heat on the stove. Once the griddle gets hot, turn the heat to medium. Put a little oil in the pan and fry the prepared kulcha well on both sides until it is brown and well done. Repeat this process with the rest of the kulchas. For better taste, top each kulcha with some butter while it is hot and serve.

Vegetable Kofta Curry !

Ingredients :

potatoes - 2
carrots - 2
Beet root - 1
Finely cut beans - 3/4 cup
Peas - 1/2 cup
Knol- Khol - 1
Bengal gram flour - 2 tbsp
Salt - as required
Green chilles - 4
Mint leaves - a small bunch
Onions - 3
Tomatoes - 4
Oil - enough to deep fry
Butter - 2 tbsp

Grind Together :
Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Preparation:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala
powder and chopped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.

For gravy :

1. cut onions and tomatoes finely .
2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry
till oil separtes from it.
3. Pour enough water and allow the gravy to boil till it becomes thick.
4. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.