DOSA (NO GRIND)

                              This No-Grind Dosa is a perfect time saver and less mess compared to the regular process of soaking the dal and rice for couple of hours and then grinding them to a smooth batter and then cleaning up the grinder or spills . You would definitely understand the pain of cleaning if you own a wet-grinder. I totally agree that it make smooth batter for perfect doses or idlis but who does like cleaning the heavy thing. Definitely not me. A perfect dosa recipe for lazy or busy people like me!!!

INGREDIENTS:

Urad Flour-----------1 Cup
Rice Flour-----------3 Cups
Salt--------------------to taste

DIRECTIONS:

1. Combine both the flours properly until well combined in a bowl.

2.With a whisk make a smooth batter by pouring warm water continuously until a thick batter consistency is reached. Make sure its lump free.

3.Close the bowl with an airtight lid and place in a oven or a dry place for fermentation for upto 8hrs.

4.After 8hrs the batter should rise up perfectly. Now add required salt and enough water to make the batter a little loose perfect enough for making dosas.

5.Spread out the batter on a heated nonstick tawa in circular motion and fry each dosa for 2-3mins on med-high flame with some oil drizzled on the top.

6.Serve hot with homemade chutney

PALAK KHEEMA FRY

INGREDIENTS:

Ground Mutton /Kheema--------1 lb
Spinach-----------------------------1 whole bunch chopped coarsely
Onion-------------------------------1 small one
Red Chilli Powder--------------- 3 tsp(adjust)
Turmeric---------------------------1 tsp
Ginger-Garlic Paste--------------2 tsp
Garam Masala Powder----------1/2 tsp
Coriander powder----------------1 tsp
Shahjeera--------------------------1/2 tsp
Curry leaves----------------------few
Lemon Juice----------------------1 tsp
Oil----------------------------------2-3tbsp

DIRECTIONS:

1.Heat oil in a pan. Add add Shajeera, Chopped Onion, Curry leaves and Turmeric.

2. When Onions turn brown and soft add ginger-garlic paste and fry for 3-5mins more. 

3.Add Kheema and mix well . They usually try to form lumps leaving water while cooking. So make sure you break them.

4. Cook the kheema till the water from the meat evaporates. Now add Salt and Chopped Spinach.

5.Fry the spinach, Kheema mixture on med-high heat for 8-10mins or until the spinach is completely cooked . 

6.Add Red Chilli Powder, Garam Masala Powder, Coriander Powder, Lemon Juice and cook covered on med-low flame for 10 more mins.

7.Turn off the heat and serve hot with Rice or Roti

EGGLESS DATES CAKE

                                             
                                    I had some Dates sitting in my pantry for the last couple of weeks and was quite exited to try this Dates cake as it needs very few ingredients and less time. This cake was totally moist with nice flavor that does not taste anything like an eggless cake.The color resembled that of a chocolate cake(one with very little cocoa pwd) ,but not in taste. It does not taste like a regular sugar cake due to the presence of Dates sweetness. Try this and you will like it for sure!

INGREDIENTS:

Soft Dates--------------18-20 (not the hard dry type)
All Purpose Flour-----1 cup
Butter-------------------1/2 Cup + 1tsp for buttering pan 
Sugar--------------------2/3 Cup
Baking Soda-----------1 tsp
Milk---------------------3/4 Cup
Chopped Nuts---------1/3 Cup(optional)

DIRECTIONS:

1. If using a seeded Dates, remove the seeds and microwave with milk for 5mins till soft.

2.When cold grind the cooled Dates with enough milk(leftover after MW dates) to a smooth paste.

3.Add Sugar, melted Butter and whip until nicely combined. Use the entire milk portion and mix thoroughly after transffering to a seperate bowl.

4.In a separate bowl, mix All purpose flour, Baking Soda until well combined and slowly add portions of it to the wet mixture bowl. Add chopped nuts too and combine well till a thick smooth batter is formed.The batter could be sometimes grainy due to the dates not properly ground to paste. This should be fine as long as the batter is free of lumps.

5.Preheat oven to 350 for 10mins and grease the pan with butter and transfer the entire batter to the pan and place in the middle rack and bake for 35-45mins until fork/knife inserted comes out clean.

Note: After 35mins the outer 1-1/2" part of the cake was nicely baked and the fork came out clean while the middle portion of the cake was still moist. So I baked 10mins more.  

BEETROOT CURRY

                                                  Though not a big fan of this vegetable I still have to put it my list just to avoid repeated menus or making using of the very options available in vegetable section. Its quite depressing sometimes just to think that I have no other choice but to cook Dal or Potato even though I cooked it just a week or two before. Doesn't this always happen to you too??? So just to avoid being bored of eating same vegetables I occasionally include this in our diet. Glad that my husband doesn't complain and loves it too.
                   
INGREDIENTS:

Beetroot---------------2 medium ones
Onion------------------1 small one
Jalapenos--------------4
Grated Coconut------1 tbsp
Curry leaves----------10-15 chopped
Urad Dal--------------1 tsp
Cumin Seeds---------1/2 tsp
Turmeric--------------1/4 tsp
Oil----------------------2 tbsp

DIRECTIONS:

1.Peel the skin thoroughly and chop the beetroot into small cubes and boil in hot water for 3mins and drain off the water.

2.Heat oil in a frying pan and add Urad dal, Cumin Seeds and fry till nicely browned.

3.Add chopped Curry leaves, chopped Onion, Turmeric , Chopped Jalapeños and fry till nicely soft.

4.Add the boiled Beetroot to the pan with some salt and fry on medium heat for 10-12mins. By this time the beetroot is nicely cooked.

5.Finally add grated coconut and cook for 3 more mins and turn off. Serve hot. 

KAKARAKAYA BELLAM KURA / BITTERGOURD-JAGGERY CURRY

                                    Kakarakaya (Bittergourd) Bellam (Jaggery) Kura (Curry) is one my Moms specialty dish with one of the most bitter tasting Vegetable:Bitter Gourd. I came to know of that fact when I failed cooking it my kitchen .As a kid and teenager it was really hard for me and my brother to either taste it or watch others relishing it(Yes it is!! Thats how much fuss I was all about) .But later during my college days I accidentally tasted Bittergourd Pachadi(Achar) at my friends place mistaking it be smoothing else. I just got a little hint of its bitterness with mild sweetness from Jaggery. I immediately repented for not tasting such a not-so-bitter vegetable and informed my mother of my new found palatial-interest. The next time when I tasted my mom prepared Karela Curry ,I was  still reminded of the first taste ,as my moms dish has a very slight sweetness. I was all praise for my Friends mom and which of my words have definitely created an impact on her, that the very next time she made it again to impress me. This time I had to accept that hers was better tasting. So that is all the story behind and still I guess she makes it far better tasting than I do even though hubby dear never compared our cooking on this one.    

INGREDIENTS:

Bittergourd-----------------4 medium ones
Onion-----------------------1 chopped finely
Jaggery---------------------1/3 Cup grated
Red Chilli Powder--------1-1/2 tsp
Coriander Powder---------1-1/2 tsp
Curry leaves---------------few
Turmeric-------------------1/4tsp
Cumin,Mustard seeds----1/4 tsp each
Oil---------------------------3 tbsp

DIRECTIONS:

1.Chop off the ends and slice all the Bittergourds into a very thin circular discs. Using the seeds is optional. But I like the crunchy taste and used them without discarding.

2. Wash properly and Microwave in a safe bowl with 3 tbsp water in it for 18-20 mins stirring in between. In the end(around 13-15mins) they start turning color to a very pale yellow and at this point do not add any water even if it appears dry.

3.While the Bittergourd is in microwave heat oil in a pan and add Cumin,Mustard seeds, Turmeric, Curry leaves when hot.

5.Fry for 30 secs and add chopped Onions. Fry with little salt for 10-12 mins on med heat. Now add Red chill powder and fry for a minute.

6.When the onions are really soft add the microwaved Bittergourd discs ,some salt to taste and fry on med heat for 7-9 mins without the lid. Keep stirring in between.

7. Now when you feel that the bitter gourd is nicely fried add Jaggery, Coriander powder. Th jaggery starts melting and the entire mixture starts turning sticky.

8.Let it cook for 3-5mins more and turn off. Serve hot with Rice.

MATTAR PANEER

INGREDIENTS:

Paneer-----------------200gm or 8Oz
Matar/Peas-----------1/4 Cup ( I used dry white peas).For fresh/frozen peas use 1/2 Cup.
Onion-----------------1 finely chopped
Tomato---------------1 finely chopped
Ginger Garlic pst---1/2 tsp
Cumin Powder------1/2 tsp
Red Chilli Powder--1 tsp
Kasuri Methi---------1/2 tsp crushed
Curry leaves---------few
Coriander leaves----1 tbsp chopped
Turmeric--------------1/4 tsp
Oil---------------------3 tbsp

DIRECTIONS:

1. Soak the peas in water for 6 hrs and pressure cook with some water till 4-5 whistles. You can use the fresh or frozen peas instead of dry peas.

2.Take the whole block of Paneer and microwave for 2-3 mins turning in between before cutting into bite size pieces. Microwaving will make the Paneer soft. Cool down and cut into bite size pieces.

3.In a Kadai, fry Paneer in 1/2 tsp oil for 3-4 mins till all the sides are nicely browned and take them aside .

4.In the same Kadai add 3tbsp Oil and add chopped Onion, Curry leaves, Turmeric , little salt and fry for 8-10 mins or till soft . Add Ginger garlic paste and fry for 2-3mins more.

5.Now add tomatoes and fry for 8 mins or more. Now add Red Chilli Powder, Cumin powder and fry for 2-3mins.

6.Now add the pressure cooked peas, add some salt and some water (if needed)cook covered for 8-10mins or till the peas has absorbed some flavors in. 

7.Now add the fried Paneer, Crushed Kasuri Methi, Chopped coriander  and cook for another  5-7mins.

8.Turn off and serve hot with 2tbsp of heavy cream on the top for rich creamy flavor..

WHEAT DOSA

INGREDIENTS:

Wheat Flour-------------1/2 Cup
Rice Flour---------------1/2 Cup
Jalapeños----------------2 chopped finely
Onion--------------------1 medium one very finely chopped
Coriander leaves-------1 tsp chopped finely
Cumin seeds------------1/2 tsp
Salt,Water--------------- as required

DIRECTIONS:

1. Take Wheat flour, Rice Flour, Chopped Onion,Chopped Jalapeños,Chopped Coriander, Cumin Seeds, Salt to taste in a mixing bowl and combine well with a whisk.

2.Add Water to it and slowly mix without forming lumps with a whisk to form a thin batter. The consistency of the batter should be thinner than regular dosa batter but equivalent to rava dosa batter i.e:Slightly watery and runny.

3.Heat tawa and add 1/4 tsp oil over the tawa. On med-high heat pour the batter over the tawa starting from outer edge filling in till the middle. Do not spread like regular dosas,just pour over from the laddle on tawa.

4. When you pour over the batter on med-high heat the batter tries to form holes in between appearing like a rava dosa. 

5.Add 1/4 tsp oil again and fry till the dosa is cooked and appears crispy on the bottom. Flip it over and cook for another 30-45secs and Serve hot.

GUACAMOLE

INGREDIENTS:

Avacado--------------2 Ripe & soft ones
Onion-----------------1 whole finely chopped(preferably red onion)
Tomato---------------1 whole finely chopped
Jalapeños-------------1-2 finely chopped
Lemon Juice---------from 1 whole lime
Salt--------------------to taste

DIRECTIONS:

1.In a large bowl place the scooped avocado pulp and lime juice,salt. Whip up the avocado in a chopper or blender to get smooth paste.

2. Then, add in the Chopped Onions, Chopped Jalapeno, Chopped Tomatoes, Chopped Coriander leaves.

3.Mix well with a spatula and serve with chips after 15-20mins.

ALOO TAMAATAR / POTATO TOMATO GRAVY

INGREDIENTS:

Potato------------------------3 medium ones peeled and chopped to bite size pieces
Onion------------------------1 whole ground coarsely
Tomato----------------------1 whole ground coarsely
Hunt's Tomato Sauce---- 1 8Oz tin
Cumin Seeds---------------1/2 tsp
Curry leaves----------------5-8
Ginger Garlic paste-------1 tsp
Red Chilli Powder--------1 tsp
Garam Masala-------------1/2 tsp
Cumin Powder------------1/2 tsp
Kasoori Methi-------------1 tsp
Coriander leaves----------1 tbsp chopped
Turmeric--------------------1/2 tsp
Oil---------------------------5 tbsp

DIRECTIONS:

1. Heat Oil in a medium sized pressure cooker. Add Cumin seeds, Curry leaves and fry them for 30secs.

2.Add the coarsely ground Onion,Turmeric, little Salt and fry on med flame. Make sure the onions are not burned by stirring in between. After 8-10 mins add ginger garlic paste and fry for 3-5mins more.

3.Now add raw peeled cube size potato pieces and mix well. Fry the potatoes with onion mixture till the onions are 3/4th cooked.Add some Salt, Red Chilli Powder, Garam Masala Powder, Cumin Powder and Ground Tomato.

4.Mix well and fry for 2-3mins more and add a whole tin of Hunt's Tomato sauce. Reduce the flame and add 1/2 cup water. Check for salt.

5.Close the lid and cook for 1 whistle and turn off. When the pressure's off add chopped Coriander leaves , crushed Kasoori Methi and let it stand on low flame for 2-3mins.Check for potato tenderness. Then serve hot with Roti. 

KODI IGURU / CHICKEN FRY

INGREDIENTS:

Chicken------------------1-1/2lbs
Onion--------------------2 very finely sliced
Corainder,Mint --------1 tsp each chopped
Oil------------------------5tbsp+1tbsp

For Marinade:
Onion-------------------1 ground to coarse paste
Ginger Garlic Paste---1 tbsp
Red Chillli Powder---1-1/2 tsp
Salt----------------------to taste
Turmeric---------------1/4tsp

For Masala:(dry roast and grind)

Coriander Seeds------1 tbsp
Cumin Seeds----------1 tsp
Cloves------------------3-4
Saunf seeds------------1 tsp
Pepper------------------1/2 tsp
Cardamom-------------4
Cinammon Stick------2" stick

DIRECTIONS:

1.Clean the chicken and marinate with all ingredients listed under 'For Marinade' for 15-20mins.

2.Prepare Masala by dry roasting and grinding all the ingredients listed under 'For Masala'

3.Heat 1 tbsp oil in a wide pan and cook the Marinated Chicken till tender and done for about 15-20mins. The chicken should be cooked completely at this stage with some gravy left from the cooked chicken. Do not over fry it.

4.Heat 5tbsp of Oil in a wide pan and add sliced Onions, turmeric, little salt and fry the whole onions come down to a very little quantity and nice brown in color. This process takes nearly 12-15mins at med-low flame. Step4 and step3 can be carried on simultaneously saving time.

5.When the onions are nicely brown add the chopped Mint, Chopped Coriander, Cooked Chicken, Ground Masala powder with left over gravy. Mix well.Check for salt and adjust.

6.Cover the pan with a lid and cook on low flame for 8-10mins for the masala to get into the chicken and turn off. Serve hot.

GARLIC RICE

   Sending this Garlic Rice over to Dish-It out:Ginger and Garlic Event hosted by Vardhini of CooksJoy. Its fun to participate in such events especially after a very long break.

INGREDIENTS:

Cooked Rice------------2 Cups
Garlic---------------------8 
Red Chillies-------------8
Curry leaves------------10-15
Cumin Seeds------------1/4tsp + 1/4 tsp
Shredded Coconut------1 tbsp
Coriander seeds---------1tbsp
Turmeric-----------------1/4 tsp
Oil------------------------2tbsp

DIRECTIONS:

1.Dry roast all the ingredients: Red chillies, 7-8 Curry leaves, 1/4 tsp Cumin seeds, Shredded coconut,  Coriander seeds one after the another and cool down. Transfer to a grinder jar and grind to a slightly coarse powder (do not make it too fine).

2.In 1/2tsp oil fry the garlic and transfer to the grinder jar and grind together till the garlic is properly crushed and mixed with the powder.

3.Seperate the grains of cooked rice and add 1/4tsp + 7-8 curry leaves + Turmeric tempered in remaining Oil. 

4.Add salt and above ground powder to the tempered rice and mix well. Serve as its s with any raita or plain yogurt.

TOMATO MUSHROOM CURRY

INGREDIENTS:

Button Mushroom-------------------15-20
Onion----------------------------------1 large finely chopped
Tomato--------------------------------2 large finely chopped

Garam Masala Pwd-----------------1/4 tsp

Coriander Powder-------------------1/2 tsp

Chopped Coriander-----------------1 tsp
Kasoori Methi-----------------------1 tsp

Oil-------------------------------------4 tbsp

For Marinade:
Yogurt---------------------------------1tbsp
Ginger Garlic Paste-----------------1/2 tsp
Red chilli Pwd-----------------------1-1/2 tsp
Turmeric------------------------------1/4 tsp
Salt-------------------------------------to taste


DIRECTIONS:

1. Clean the mushrooms and chop off the stem portion and slice each head part into 4 or 8 pieces each depending on your preference.

2.Prepare a marinade mixture with the ingredients listed in'For Marinade and combine with the sliced mushrooms and place aside till the gravy is prepared.

3.Heat oil in a kadai and add onions, turmeric and very little salt. Fry till the onions turn soft.

4.Add chopped tomatoes and fry on med flame  till the oil oozes out of the mixture.

5.Add Garam Masala Pwd,Coriander pwd and mix well. Now add the mushrooms and turn the flame to high.

6.Combine well and fry till the excess water from mushroom evaporates and a nice gravy of your consistency is formed.

7.Reduce flame and add chopped coriander, Crushed Kasuri Methi. Fry for 2-4 mins and turn off. Serve hot.

TAPALA CHEKKALU - TELANGANA SPECIAL

--------HAPPY DIWALI 2012 TO ALL THE FOOD LOVERS------

                                      This is a South-Indian dish popular among the Telangana part of Andhra Pradesh ,made with rice flour as main ingredient. The speciality of this dish is its unique way of cooking over on inside base of aluminum utensils covered with a plate filled with some water to allow steaming effect inside. I was introduced to this dish by my lovely grandmother while I was in college. Everybody in the house liked its taste and my mom&dad shared their childhood memories connected to this dish while relishing it. I really consider this as an authentic Telangana dish prepared in rural parts.
                                  But due to lack of aluminum utensils in USA, I tried making them over the nonstick kadai's I had at home and covered them with just lids(no water filled in them). This method still works for me as long as I can connect back to those days. So people please try this and let me know the taste.

INGREDIENTS:

Rice flour ----------------- 2cups
 

Jalapenos------------------4 coarsely ground

Sesame seeds-----------1tbsp 

Chana Dal------------------3tbsp soaked in water for 1/2hr

Pea Nuts------------------- 3tbsp roasted and slightly crushed 

Cumin seeds--------------1tsp 

Curry leaves---------------10 chopped coarsely

Onion------------------------1/2 of a large one chopped  

Spring onion --------------1 chopped

Coariander leaves-------2 tsp chopped

Ginger Garlic paste---- 1 tsp

Turmeric--------------------a large pinch

DIRECTIONS:

1. Mix the ingredients listed above one by one properly. Now add enough salt to taste and mix thoroughly.

2.Add water slowly and mix till a nice soft dough forms. The dough will not of regular roti dough consistency but will be falling apart as its rice flour. So the dough should not be tight as we will not be able to spread over uniformly. 

3.To test the consistency ,you should be able to form nice large balls and spread out nicely in shape of circle on an aluminum foil smeared with 1/2tsp oil without falling apart. This will tell you whether you need extra water.

4. Once the exact dough consistency is achieved, smear a nonstick kadai or small frying pan with oil. You might require 2 kadai's or 2 pans to cook two of them simultaneously saving time.

5.Now take a large hand full dough make a ball and gently press 
spreading the ball with your finger tips to all over the kadai or pan 
starting from center.

6.The dough should not too thick or too thin just a little thicker than chapati. Now use some oil over the edges and on top.Cover them with lids and place on burners turned to med-low setting for 10-17mins.

7.They are ready to be removed when the edges start having light brown color. No need of turning it over for cooking. They are now ready to be served. They stay fresh for 2-3 days.

MW MASALA PEANUTS

INGREDIENTS:

Peanuts--------------------1/2 Cup
Besan/Gram Flour------2tbsp
Rice Flour----------------1tbsp
Chilli Powder------------1/4 tsp
Garam Masala-----------1/8 tsp(Optional)
Salt------------------------to taste
Oil-------------------------2tbsp

DIRECTIONS:

1.Take Besan, Rice Flour, Salt, Chilli Powder,Garam Masala in a bowl and mix together until well combined.

2.Pour in the the oil into above mixture and rub to form a nice crumble like mixture.

3.Transfer the peanuts over to the crumble mixture and combine well with enough sprinkled water to make the mixture coat the peanuts well.
Note:Use just enough water to coat the peanuts and not to make a soggy paste.

4.Transfer the well coated peanuts into a round microwavable plate and spread them over the plate evenly.

5.Now spray some oil over them and Microwave on high for 5mins tossing them over every minute in between.

6.Depending on the Microwave manufacturer and power it could take a minute or two more over the above 5mins to get roasted.

7.Cool down and enjoy.

FISH CURRY(DRY)

                              Fish could be considered as one of the healthiest form of seafood and which could not beat any others taste as well when combined with right flavors. Fish dishes does not need a lot of spices unlike other non-veg dishes to bring out the richness ,infact the less the better. 
                             This curry was and always is my moms signature recipe which am sharing here. I read that adding Fennel seeds either in form of seeds or crushed powder gives a very unique taste to Fish. So I make sure to add it all my fish dishes except the Andhra pulusu. Try it out and let me know how it tastes. 

INGREDIENTS:

Boneless Fish Fillets-----------------1 to 1-1/2 lbs
Onion----------------------------------1 big one Quartered
Tomato--------------------------------1 big one Quartered
Chilli Powder-------------------------2tsp
Garam Masala Powder--------------1/2 tsp
Corn Flour-----------------------------2 tbsp
Ginger-Garlic Paste------------------1 tsp
Ground Fennel Powder--------------1tsp
Lemon Juice---------------------------2tbsp
Turmeric-------------------------------1/4tsp
Coriander ,Curry leaves-------------few
Oil---------------------------------------2 tbsp + 3tbsp

DIRECTIONS:

1. Pressure cook Quarted Onion,Quartered Tomato, pinch of turmeric ,pinch of salt with about a cup of water for 1 whistle. When cooled down ,grind together with no water till smooth paste.

2.Clean(with salt,turmeric and yogurt to reduce the fishy smell) and cut the fish fillets into small pieces of your size.

3.Marinate the fish with 1tsp of Chill powder, Corn flour, Salt, Ginger-Garlic paste, Ground fennel powder, Turmeric, Lemon Juice ,and set aside for 10-15mins.

4.Heat 2tbsp of oil and fry the fish pieces on both sides on med flame till they are lightly browned on the outside and set aside.

5.Heat the remaining 3tbsp oil in the same pan and add curry leaves then the smoothly grind paste. Reduce the flame to med-low and cook till it comes to boil and then keep it cooking till the paste comes down to a tight paste.

6.Now add 1tsp Chill powder, Coriander powder, Garam Masala Powder little bit of salt and fry till the oil oozes out.

7.Now add the fried fish pieces, chopped coriander leaves and mix carefully. Reduce the flame to med-low and let the fish cook in the flavor for about 5-7mins and turn off and serve hot with rice.

V8 TOMATO CHARU

                                             This is a simple charu/rasam made instantly in less than 15mins, using the V8 vegetable juice. Making tomato charu with regular boiled tomatoes is a lengthy process and consumes nearly an hour in preparation and cooking but this rasam is quick and easy for hungry and busy couples. Taste this and you will be not able to make out a difference between a regular tomato charu or this charu.

INGREDIENTS:

V8 Vegetable Juice---------------------1 can(5.5oz/163ml)
Water--------------------------------------2 cups
Onion--------------------------------------1/2 medium one chopped
Jalapeños----------------------------------3 sliced
Tamarind extract-------------------------1/2 tsp
Garlic--------------------------------------2 cloves crushed and chopped
Cumin,Mustard seeds-------------------1/2 tsp each
Curry leaves,Coriander leaves--------as required
Pepper powder---------------------------1/4tsp
Red chillies-------------------------------2
Turmeric----------------------------------a pinch
Oil------------------------------------------2tbsp

DIRECTIONS:

1.Pour a can of V8 Juice, 2cups water, Salt ,1/2 tsp tamarind extract and mix well. Adjust the salt or tamarind extract according to your taste. 

2.Heat oil in a sauce pan and add garlic. Once garlic is lightly fried temper it with mustard seeds, cumin seeds ,red chillies and curry leaves.

3.Add turmeric powder, chopped Onions, sliced Jalapeños,pepper powder  and a very little bit of salt and fry for about 4-6mins till onions are soft and done.

4. Add V8 juice-Water prepared in step1 to cooked onions and bring the whole thing to a boil on med-low flame for about 10-12mins.

5. Add cilantro, turn of the heat and and serve hot with rice. 

OKRA/BENDAKAYA KARAM PETTINA KURA

This is a very regular curry I make with Okra besides the Okra Fry with green chillies. This gives a little bit of Red chilli-Garlic flavor to the Okra. Back home ,this Red Chilli-Garlic-cumin-salt combination when roasted and ground coarsely gives a very unique flavor that can be eaten as it is with hot steaming rice and melted ghee. Another great combination is adding peanuts to above powder combination to make authentic "Palli Podi", which is an other Andhra delicacy.


INGREDIENTS:

Bendakaya/Okra----------25-30 fresh
Onion-----------------------1/2 finely chopped
Oil---------------------------3 tbsp
Cumin+Mustard-----------1/2tsp each
Curry leaves----------------few

Dry Roast and Grind coarsely:

Channa Dal----------------3 tbsp
Urad Dal-------------------3 tbsp
Cumin seeds---------------1tsp
Coriander seeds-----------3 tbsp
Red Chillies---------------20-25 dried ones( for spice lovers)
Garlic-----------------------3 

DIRECTIONS:

1.Wash the Okra and let it dry throughly before cutting into 1/2" pieces.

2. Take a wide bottomed vessel.Fry cumin,mustard seeds,curry leaves in oil and then add onions,1/4tsp turmeric. 

3.Fry till onions cooked soft and add the okra, and fry on med-high heat for 10-12mins and add salt.

4.Fry for 3-5 more mins until 3/4th cooked and then add the coarsely ground powder and mix.

5.Let it cook with lid closed and flame reduced to med-low for 8-10 more mins until okra is completely cooked and soft.

JEERA RICE

                    One of the simplest flavorful rice recipes that can be made in minutes ,without much effort on a relaxed weekend or a big gathering. It can go along with most of the homemade Curries or Sambar or Rasam or anything that pleases you. Can be made in a regular rice cooker or over stove. But i prefer cooking it in a rice cooker as its a fool-proof method to get nice soft rice without having to worry about boiling or burning. 



INGREDIENTS:

Rice--------------------------------1 cup
Shah Jeera/Cumin seeds--------1 tbsp
Ghee/oil---------------------------2 tbsp
Onion------------------------------1 sliced finely
Coriander leaves-----------------chopped to garnish
Cashews---------------------------1 tbsp chopped coarsely(optional)
Cloves-----------------------------2
Cinnamon stick------------------1/2" stick
Cardamom------------------------2

DIRECTIONS:

1.Heat ghee. Add Shah Jeera, cloves,cinnamon,cardamom and fry for few seconds without burning.

2. Add Cashews, fry till nice light brown then add sliced onions and fry for couple of minutes until soft with about 1/2 tsp salt.

3.Transfer this fry mixture, chopped coriander leaves into 10-15mins soaked rice and mix.

4.Cook in electric rice cooker with  1-1/2 to 2 cups of water depending on the rice variety used(basmati or long grain or sona masoori).

DOSAKAYA/CUCUMBER CHUTNEY

INGREDIENTS:

Dosakai/Yellow Indian Cucumber------1  
Sesame seeds-------------------------------1/3 cup roasted
Jalapeños------------------------------------3-4 slightly fried(for spice)
Garlic----------------------------------------3 cloves slightly fried
Tamarind extract---------------------------1tsp

For Popu/Tempering:
Oil--------------------------------------------2tbsp
Urad dal------------------------------------- 1tsp 
Channa dal----------------------------------1tsp
Cumin Seeds--------------------------------1/2 tsp
Mustard Seeds------------------------------1/2 tsp

Turmeric------------------------------------1/4tsp

Curry leaves--------------------------------few

Red chillies----------------------------------2-3
Hing/Asfoetida------------------------------small pinch


DIRECTIONS:

1.Peel the skin of the Dosakai/Cucumber , wash and cut into  two halves .

2.Remove the seeds and set aside to be ground along with sesame seeds to a paste.

3.Grind roasted sesame seeds initially to a smooth paste then add the cucumber seeds, fried jalapeños,fried garlic cloves ,tamarind extract and grind to a treally smooth paste adding little water.

4.Add the cucumber pieces to the ground paste, add salt as per taste and mix well.

5.Heat oil in a pan and fry all the 'For Popu/tempering'  ingredients one by one in the same order till nicely fried.

 

6.Turn off and mix the tempered oil with the cucumber and sesame mix until nicely combined.

7.Serve hot with rice.

MUTTON KHEEMA CURRY

INGREDIENTS:

Ground Mutton/Kheema-------------1lb

Onion-----------------------------------1 med one chopped finely

Tomato---------------------------------1 med one chopped finely

Ginger Garlic paste-------------------1tbsp

Red Chilli Pwd-------------------------1-1/2 to 2 tbp

Garam Masala--------------------------1/2 tsp

Coriander Pwd--------------------------1/2 tsp

Grated Coconut Pwd-------------------1tbsp

Turmeric Pwd---------------------------1/4tsp

Coriander leaves------------------------finely chopped

Curry leaves-----------------------------few

Oil-----------------------------------------3 tbsp

DIRECTIONS:

1.Heat oil in a pressure cooker add curry leaves and chopped onions,turmeric,little salt and saute till the onions turn turn soft.

2.Add the ginger garlic paste and saute further for another 3 mts.

3.Add chopped tomatoes and cook till they are cooked and oil separates out.

4.Add the ground meat and cook on high for 4-5 mins stirring in between.

5.Add the gram masala pwd , red chilli powder and salt and combine well.  Add 1cup water and place lid and cook on pressure upto 4 whistles and turn off. 

6.When pressures off remove lid, add coriander pwd, coriander leaves, coconut powder and cook on low flame for 8-10 mts or till you get the desired gravy consistency.

7.Serve hot with rotis or white steamed rice.

1

CHIKUDUKAYA VEPUDU /VAL-PAPDI FRY

INGREDIENTS:

Chikudukaya/Val-papdi-------1frozen packet(found in Indian store)

Onion----------------------------1 med one

Red Chilli Powder--------------1-1/2 tbsp

Grated coconut------------------2tbsp

Oil---------------------------------3 tbsp

Turmeric pwd-------------------1/4 tsp

Curry leaves----------------------few

Dry roast and grind to coarse paste:

Channa dal----------------------2tbsp

Corinder seeds------------------2tbsp

Cumin seeds--------------------1tsp

Dry Red Chillies---------------2

DIRECTIONS:

1.Cut the frozen packet into a bowl and let it defrost for about 15-20 mins at room temp. 

Note: The packet come as whole or halved pieces. I prefer mine to be little chopped .So you can either them the way they are or make them into smaller pieces by chopping them all together randomly instead of cutting each and individual piece. I also do not put them in water as they become soggy instead fry the half-defrosted on high flame for couple of mins.

2.Heat oil, add curry leaves, onions, turmeric and sauté till they are soft and then add ginger garlic paste and fry nicely for another 3-4mins.

3.Add the pieces and fry on high for about 5-7mins or until the pieces are completely out of water .

4.Add salt and fry them uncovered on med-high flame for another 8-10mins until they are 3/4th cooked.

5.Now add the red chill powder, ground paste, grated coconut and cook covered on med-low flame for another 5-7mins or until the pieces looks like they have absorbed all the flavors perfectly.

6.Turn off and serve hot with Rice.