Dry aloo methi

Ingredients:

• 2 cups potatoes or aloo chopped or cubed
• 1 cup methi leaves chopped fenugreek leaves
• 2 cloves garlic Chopped
• ¾ tsp cumin or jeera
• 1 ½ tsp oil or ghee
• Salt as needed
• 2 Green chili slit or chopped
• Pinch turmeric 
• 1 tsp red chili powder 

Method:

1. Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good.
   

   
2. In a large bowl wash methi leaves and chopped finely.Transfer potatoes and turmeric. Fry for one to 2 minutes.
   

   
3. Pour in water just enough to cook potatoes until soft.When the aloo is soft cooked, evaporate if any water is left. Stir and fry for a minute.
   

   
4. Add chopped methi leaves and red chili powder. Fry until the leaves wilt off. Do not over cook.
   

   
5. Serve aloo methi with rice or roti.
   

   

Chicken keema

Ingredients:

Dry spices

• ½ tsp cumin 
• 1 small cinammon stick
• 2 green cardamoms
• 2 cloves

other ingredients

• 2 tbsp oil
• ¾ cup onions chopped 
• 1 green slit
• 1 ½ tsp ginger garlic paste
• 1 tomato
• ¾ tsp meat masala powder
• ½ tsp. red chili powder
• 300 grams chicken  keema or minced chicken
• salt as needed
• 1/8 tsp turmeric
• handful coriander leaves for garnish

Method:

1. Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.Add onions and green chilli. Fry until the onions turn golden.
   

   
2. Next add ginger garlic paste and fry until the raw smell goes off.
   

   
3. Transfer the chopped tomatoes, fry until softened.
   

   
4. Add chili powder, masala powder and salt, fry until the 3 min.
   

   
5. Set the onion tomato mixture to a plate.
   

   
6. Add oil in the same pan with minced meat, turmeric .
   

   
7. Cover and cook on a low heat till the keema is soft cooked in its own moisture. If needed sprinkle little water.Add back the onion tomato mixture. Mix everything well.
   

   
8. Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook tiil all the moisture evaporates.
9. Serve with rice and roti.
   
   

Dry Aloo palak

Ingredients:

• 2 tbsps oil
• 2 cups potatoes or aloo cubed about 4 medium potatoes
• 4 cups spinach or palak chopped
• 1tsp mustered seeds
• 1 tsp cumin or jeera
• 2 cloves garlic chopped 
• 1 large pinch hing
• 2 green chilies 
• 1 medium onion sliced 
• Salt to taste
• 1 tsp red chili powder
• 1 tsp turmeric 

Method:

1. Heat oil in a pan. Add the cumin and let them splutter.Then add garlic and green chilies. Fry them for a minute.Sprinkle hing.
   

   
2. Next fry onions until light golden.
   
3. Then fry the potatoes in the same pan for 2 to 3 mins.Pour 3 tbsps water and mix well.Cover and cook until the potatoes are completely cooked but not mushy.
   
4. Then sprinkle turmeric, salt and chili powder. Saute for a minute or two until the raw smell of chili powder goes away. You can also cover and cook for 2 minutes.
   
5. Next add chopped palak and saute on a medium high flame for about 3 minutes.
   

   
6. When the moisture evaporates turn off the stove. Serve aloo palak with roti, chapati, paratha or rice.
   

   

Beerakaya senga pappu curry

Ingredients:

• Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces 
• 1 onion
• 1 tomato
• 1 tbsp.soaked  chana dal
• 2 tbsp. ginger garlic paste
• 1 tsp. red chili powder
• 2 tsp coriander powder
• 2 tsp coconut powder
• 3 garlic cloves
• 1 tsp turmeric
• salt
• 3 tsp oil

Method:

1. Blend coriander,coconut and garlic cloves.
   
2. Soak chana dal for 10 mins.Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add  curry leaves and saute for a few seconds.Add soaked chana dal, chopped onions and sauté for 4 mts. 
   
3. Add ginger garlic paste and cook on low to medium flame for 4 mts. Add tomato piece, turmeric and saute until tomato become mushy.
   
4. Add ridge gourd,red chili powder , blended paste and water, sauté for 10 mins.
   
5. serve ridge gourd curry with rice and chepati.
   
   
   

cabbage Fry

Ingredients 

• 2 cups cabbage
• 1 Fistful moong dal / pesara pappu
• 1 sprig curry leaves
• 3 tbsp.  putnala papa powder
• ¼ tsp mustard
• ¼ tsp cumin
• 1 to 2 tbsp oil
• 1 pinch of turmeric
• salt to taste

Method 

1. soak dal in water for about an hour. Drain it and set aside.
   

   
2. Shred cabbage and rinse thoroughly with lot of salted water, drain and set aside. Make sure there is no water left in the cabbage.
   

   
3. Heat oil in a heavy bottom pan, sauté mustard, cumin till they splutter, add Onions.
   

   
4. Add the dal and cook till it is fully cooked. This takes around 3 mins. Do not add water. If needed cover and cook the dal.
   

   
5. Increase the flame to medium high, add cabbage and turmeric, toss and fry for 3 to 4 mins or until done.
   

   
6. Add salt, toss and fry for a min. If your cabbage is not tender, cover and cook.
   

   
7. Sprinkle putnala papa powder, switch off the stove.
   

   
8.  serve cabbage Fry with chapathi.
   

   

Nellore rasam

Ingredients:

• lemon size Tamarind
• 1 Tomato
• 2 dry red chili
• 1tsp Jeera
• 1tsp Mustard seeds
• few curry leaves
• 2 garlic cloves
• 1 tsp crush pepper
• salt 
• oil
• water

Method:

1. Soak tamaring in water. Heat oil in vessel. Add mustard,jeera,red chili and curry leaves.
   
2. Grind tomato. Add tamarind pulp and tomato paste and mix well. Add crushed garlic cloves and salt to the mix according to taste. Add crush pepper in last cook in slim flame.
   
3. Serve hot in white rice.
   

Gobi Manchuria

Ingredients:

• 250 grams cauliflower florets 
• 5 to 6 tbsp maida
• 3 tbsp corn flour 
• salt as needed
• Oil for deep frying as needed

For Manchurian sauce

• 1 tbsp. garlic finely chopped
• ½ tbsp. ginger finely chopped
• 1/3 cup onions  finely chopped 
• 1 tbsp Soya sauce
• 2 tbsp. Tomato ketchup
• ½ tbsp vinegar 
• salt as needed
• 3 tbsp water
• 2 tbsp spring onion greens chopped for garnish 

Method

1. Clean gobi and cut the florets to medium size. Add them to hot water and rest for 5 minutes.
   

   
2. Drain completely and spread on a clean cloth until no moisture remains on the gobi.
   

   
3. Make the batter by adding corn flour, plain flour, red chilli powder and salt to a mixing bowl.
   

   
4. Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
   

   
5. Add the gobi florets to the batter in batches, coat them well. When the oil turns hot enough, drop the florets one by one in the oil. The flame has to be medium initially and should be increased slightly as more gobi is added.Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
   

   

   
   
6. Drain them to a kitchen tissue.
   

   

How to make gobi manchurian

1. Heat oil in a wide pan and add garlic and ginger.Saute for a minute or two. Then add  onions.
   

   
2. Add soya sauce,tomato ketchup and vinegar.
   

   
3. Mix and add water. Cook on a medium heat until the sauce thickens.Turn off the stove and check the taste. The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt as well.Allow the sauce to cool for 1 to 2 mins.
   
4. Add the fried cauliflower and stir.
   
5. Serve hot.