BITTER GOURD FRY

BITTER GOURD- 1LB

URAD DAL - ½ TSP

CHANNA DAL - ½ TSP

OIL - 2 TBLS

MUSTARD - ¼ TSP

CUMIN SEEDS - ¼ TSP

CHILLI POWDER - ½ TSP

CURRY LEAF-1 STEM

SALT - TO TASTE

TURMERIC POWDER - ¼ TSP

ONION -1 BIG (SLICED)

GARAM MASALA POWDER – 1 TSP

Take the bitter gourd and cut them into pieces as shown. Also cut the onion into slices.

Take a pan and add oil, after heating add some turmeric powder then mustard seeds, cumin seeds, chana dal, urad dal, and fry them little then add the curry leaves and mix while frying. After frying for a little time, add onion slices and keep frying.

Now add the BITTER GOURD pieces and mix them well. Add salt and cook in a medium flame by placing a lid for five minutes. Then remove the lid and start mixing while frying.

Now add chilli powder and little garam masala powder and fry for few more min in low flame. Now the Bitter Gourd Fry is ready!

Serve with rice or rotti.

GONGURA EGGS CURRY

INGREDIENTS  :

GONGURA LEAVES – 1 BUNCH

EGGS - 4

SALT - TO TASTE

CHILLI POWDER - ¼ TBLSP

OIL - 4 TBLSP

MUSTARD SEEDS - ¼ TSP

GINGER - ½ INCH

GARLIC - 3PODS

RED  CHILLI - 3

CURRY LEAF - 1 STEM

TURMERIC POWDER - ½ TSP

TAMARIND - ½ TBLSP

ONION - 1 BIG

CARDAMOM - 2

CLOVES - 4

CINNAMON STICK - ½ INCH

CORIANDER SEEDS - 4TBLSP

CUMIN SEEDS - 3TBLSP

PREPARING ( masala paste) - Take a bowl and add coriander seeds, cumin seeds, cinnamon, cloves, cardamom, garlic and ginger. Take all of them to a grinder jar and make a paste and keep a side.


Now take a pan and add 1tblsp of oil. After heating, add some turmeric powder. Then add the boiled eggs and fry little and remove them a side.

Then in the same pan add few onion slices and gongura leaves. Mix well and cook for few minutes by keeping the lid until it is cooked well. then add salt and chilli powder and mix It well. then take the cooked gongura and grind to a medium paste.

Take a pan and put 3 table spoon of oil and after heating add mustard seeds, cumin seeds, curry leaves, red chilli, and let them fry then add masala paste and let it fry into golden brown.Later put the chopped onions and let it fry.

Now add gongura paste into the fried masala (as per your taste you would like to have more tinge you can add some tamarind juice(optional) and some salt) then add the fried eggs. Place the lid and cook for 5 min in medium flame.

Gongura Eggs curry is ready to serve!

YOGURT RICE

INGREDIENTS:

RICE  - 1 CUP

YOGURT - 1 ½  CUP

CARROT  - 1 SMALL GRATED

MUSTARD - 1 TSP

URAD DAL - 1TSP

CHANNA DAL -1 TBLSP

FENUGREEK SEEDS- ¼ TBLSP

PEANUTS -  ¼ CUP

RED CHILLI - 1BIG

CURRY LEAVES - 1 STEM

ONIONS - 1 BIG

GREEN CHILLI - 2 SMALL

OIL  - 1 ½ TBLSP

GINGER - ½ INCH GRATED

SALT - TO TASTE

CORIANDER -  FOR GARNISHING

First take a bowl and add 1 cup of rice put 2 ½ cups of water and cook well in a rice or pressure cooker. Remove the cooked rice and keep a side.


Now take a pan and add oil. After heating add Mustard seeds, Fenugreek seeds, Red chilli, Cumin seeds, Chana dal, Urad dal, Peanuts, grated ginger and carrot, Onions, green chilli, Curry leaves one after other and fry them into golden brown color.

Now add the cooked rice into the fried ingredients. 

Now take the yogurt and mix into that rice. Add some salt to taste.

 Remove into a plate and garnish with coriander leaves.

RIDGE GOURD CHUTNEY (Beerakaya Pachadi)

INGREDIENTS:

RIDGE GOURD – 1 BIG

SESAME SEEDS – 1 CUP

CUMIN SEEDS – 1TBLSP

GARLIC – 5 to 6

RED CHILLI – 2 to3

SALT – TO TASTE

TAMARIND – 1 TSP (PULP)

OIL - ½ TBLSP

CHANA DAL - 1/4 TBLSP
 
CURRY LEAVES - FEW

Take the ridge gourd and cut them into pieces


Heat the pan and add oil, after heating, add the Cumin seeds, Sesame seeds, garlic pods, Red chilli and fry them until golden brown. Remove to a plate and put them a side.

Now in the same pan add little turmeric powder, and  ridge gourd peels and also the pieces. Add salt and tamarind and mix well. Keep lid and steam cook in medium flame until the water gets dry.

Now let it cool for a bit and add the fried sesame seeds mix and cooked ridge gourd into a grinder and make it into medium paste (DO NOT add water while grinding).

Add 1/4 teaspoon of oil to pan and after heating add chana dal, sesame seeds, red chilli and curry leaves. Once these are fried, add the ridge gourd paste to pan. Remove to a bowl after one minute - the chutney is ready!

Now it is ready to serve with Idly, Dosa, Chapati (Roti) or White rice.

Stuffed Brinjal (Gutti Vankaya)

 INGREDIENTS
 

BRINJAL (Egg Plant) – 10 COUNT
 
CHANA DAL – 2 TBLSP

URAD DAL – 2 TBLSP
 
FENUGREEK SEEDS ((MENTHILU) -1/4 TSP

CUMIN SEEDS - ¼ TSP

CORIANDER SEEDS – 1 TBLSP

TAMARIND – LITTLE

RED CHILLI – 5  TO 6

GREEN CHILLI – 4 TO 5

CURRY LEAVES – FEW

HING  (ASAFOETIDA) -1 PINCH

TURMERIC POWDER -1/4 TBL SP

OIL – FOR FRYING BRINJALS

SALT – TO TASTE

GARLIC – 5 PODS

First, let us make the stuffing powder for brinjals:

Take a pan add little oil, after heating add the ingredients - Chana dal, Urad dal, Fenugreek seeds, Red chillies, Coriander seeds, Cumin seeds, let them fry golden color then add the Garlic, Curry leves, Turmeric powder, Hing, Salt, and Tamarind then mix well. Now  take the grinder and make it powder

Now take the brinjals and make four slits on sides to stuff the masala paste. (Tip: keep the cut brinjals in salt water, so that they won't become dark, while you are cutting the other brinjals). When you are done with cutting all the brinjals, drain the water and remove them and keep them aside.

Then take a pan, add more oil (to fry the brinjals) after heating leave the brinjals slowly into the oil and fry them for 30 sec until they are half cooked. Then remove them and let them cool.

 
Then take the masala powder and add little water and make it paste. Start stuffing the masala paste into the fried  brinjals.

Now take a flat non stick pan and add little oil after heating add the green chilli and place all the stuffed brinjals and cover the pan with lid. Cook  in medium low flame. Every 3 min remove the lid and keep turning the brinjals. cook nearly for 10min.

 

Now remove into a bowel or a plate and start serving.

GOBI MANCHURIAN (CAULIFLOWER MANCHURIAN)

INGREDIENTS:

CAULIFLOWER  - 1 LB

CORN FLOUR -  1 TBL SP

MAIDA (ALL PURPOSE FLOOR) -  ¼ CUP

GREEN CHILLIES - 2 BIG (CHOPPED)

ONIONS - 2 BIG (CHOPPED)

GINGER - 2 TBL SP (PASTE)

GARLIC - 2 TBL SP (PASTE)

CURRY LEAVES - 1 STEM

AJINAMOTO (CHINEESE SALT) - ½ TSP

TOMATO KETCHUP - 3 TBL SP

SOY SAUCE - 3 TBL SP

FOOD COLOR – 1 PINCH (OPTIONAL)

OIL -  FOR FRYING

First take the cauliflower, cut them into pieces and chop the chillies, and onion.

Take the maida and cornflour put some salt, ginger, garlic paste then add water and make a paste. (add food color optional). Now dip the gobi pieces into the paste.

Take a pan and add oil for frying. After heating, take the gobi pieces and leave them slowly into the oil. Fry them till golden brown. Then remove fried gobi aside.

Now, take the pan, add 3 tblsp of oil then add curry leaves, green chillies, chopped onions, ginger garlic paste. After frying little add soya sauce, tomato sauce, ajinamoto and mix them well.

When the onion is fried, add the fried gobi and chopped coriander leaves and mix well.

After 5 min, take the manchurian into a bowl and garnish with curry leaves and chillies, now it is ready to serve.

Paani Puri (Gup Chup)

INGREDIENTS: FOR POORI

SUJJI – 1 CUP

SALT - LITTLE

MAIDA – 1 ½ TSP

WARM WATER – AS REQUIRED

INGREDIENTS: FOR PAANI

POTATO – 1 BIG (BOILED)

CHIK PEAS - ¼ CUP(BOILED)

ONION – 1 CHOPPED

GREEN CHILLI – 3 TO 4

TAMARIND JUICE – 1 CUP

CORIANDER  POWDER - ¼ TSP

SALT – TO STATE

CUMIN SEEDS - 1TSP

GINGER - ½ INCH

BLACK SALT – 1 PINCH

MINT LEAVES - FEW

CORIANDER LEAVES - FEW

PREPARATION OF PANI :

First let us make the flavored paste :
Take mint leaves, coriander leaves, cumin seeds, ginger, and green chillies grind it or smash it to paste.

Now take a bowl, add tamarind juice, salt, coriander powder and the flavored paste (DO NOT FORGET TO ADD THE BLACK SALT) to get tinge taste.

Now take the boiled potato and chik peas and smash them, add little salt, Chilli powder (optional) and chopped onion and keep them a side.

PREPARATION OF POORI :

Take a bowl, add suji and little salt then mix it well. Now just add enough warm water while mixing. (DO NOT ADD MORE WATER) now the dough absorbs the water and become like a gravy. Now sprinkle the maida (DO NOT ADD MORE IT IS JUST TO ABSORB THE EXTRA MOISTURE) 11/2  tsp is enough to add to the dough.

Dough should not be soft, it should be medium thick (Tip: kneed the dough for nearly 5 min) Add little oil and kneed the dough for another 3 min. Now cover the dough with a squeezed wet cloth and leave it for nearly 15 min.

Now add little oil on a flat surface like plate or a table top  where you are going to roll the poori. and start rolling the dough very thin. then take a bottle cap or any thing with a sharp edge and start cutting them into circles. Take the poori circles and put them on a wet cloth and cover them with another wet cloth. After you are done rolling all the circles, now you can start frying them.

Now take a pan, add oil and after heating (KEEP THE STOVE IN MEDDIUM FLAME) start frying the Poori's. Keep watching the poori's bulging like balloons. Now remove them and after cooling put them in an airtight container so that when ever you want you can use them.

Now Paani and Poori are ready. Take the poori and make hole in the middle and fill with the potato/peas stuff. Now dip the stuffed poori in the flavored tamarind juice and fill your mouth with the Paani Puri. Bet you, if you can stop after eating one pani poori, no one can stop..