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.
   

   

Bendakaya masala

Ingredients:

• 250 grams bendakaya or ladies finger 
• 3 or 4 tbsps oil
• ½ tsp cumin or jeera
• ¾ to 1 cup onions (finely chopped or processed)
• ¾ tbsp ginger garlic paste
• ¾ to 1 cup tomatoes (deseeded & chopped)
• salt as needed
• 1 green chilli slit (optional)
• ¼ tsp turmeric
• ½ to 1 tsp red chili powder
• ¾ to 1 tsp garam masala
• Water as needed

Method:

1. Wash bhindi under running water well. Drain them and wipe off with a tissues.Chop off both the ends and discard them. Chop them to 3/4 inch pieces.
   

   
2. Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 ins stirring often until they are partially cooked. At the end of this step bhindi should not be sticky.Transfer them to a plate and set aside.
   
3. Add 2 tbsps oil more to the pan. Add cumin,When they begin to splutter add onions and green chili. Saute them until they turn golden.
   
4. Add the ginger garlic paste and saute for 2 to 3 mins till the raw smell of the garlic goes away.Add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
   
5. Add red chili powder, turmeric and garam masala.Mix everything well and saute until the mixture leaves the pan.
   
6. Pour ¼ to ½ cup water to cook the masala. Check the salt and adjust as needed. Do not add too much water.Add fried bhindi. Mix everything well.
   
7. Cover and cook on a low to medium heat until bhindi turns slightly tender and the aroma comes out.
   
8. Serve bhindi masala with roti or rice.
   

Beerakaya Tomato Curry

Ingredients:

• Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces 
• Tomatoes - 2, finely chopped
• Onion - 1, finely chopped
• Green chilies - 1, slit length wise
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/4 tsp
• Cumin powder - 1 tsp
•  Coriander leaves - 1 tbsp, finely chopped
• Mustard seeds - 1/2 tsp
• Garlic cloves - 1, lightly crushed
• Curry leaves - 1 sprig
• Cooking oil - 1 tbsp

Method :

1. Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.
   
2. Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.
   
3. Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
   
4. Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
   
5. Cook on medium flame till it reaches curry consistency. \njkgarnish with chopped coriander leaves.
   
6. Serve warm with rice or rotis.