Bitter gourd gravy (Panchamruth/gojju)

Ingredients:

1/4 kg            Bitter gourd
lemon size      tamarind
1 tbsp            jaggery
1 tsp             Coriander Powder
1 tsp             Ground nut powder (Verusenagapappu podi)
1 tsp             Sesame seeds powder (Nuvvula podi)
1 tbsp           Dry coconut powder
2 tbsp           Oil
2                  Green chillies
Curry leavesSalt, Red chilly powder as required


For Tempering:

1 tsp          Mustard Seeds
1/2 tsp       Cumin seeds
1/2 tsp       Turmeric powder
a pinch       Asafoetida (Hing)
2                Dry Red chillies

Method: 


Heat oil in a pan..... Add mustard seeds, cumin seeds, turmeric powder, dry red chillies, asafoetida... When mustard seeds starts spluttering add green chillies, curry leaves and chopped bitter gourd..... cover with a lid... when bitter gourd becomes tender and changes into golden brown colour, add tamarind pulp, jaggery, salt, chilly powder and little water and let it boil for 2 to 3 mins... then add coriander powder, ground nut powder,sesame powder and coconut powder... cook it for few minutes.... And Bitter gourd gravy (Panchamruth/gojju) is ready.....

Serve hot with rice, chapati.......

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Bitter gourd

Ingredients:

1/2kg          Bitter gourd
3 tbsps       Curds
2 tbsps       Jaggery
1 tsp           Coriander Powder
1 tsp           Ground nut powder (Verusenagapappu podi)
1 tsp           Sesame seeds powder (Nuvvula podi)
1 tbsp         Dry coconut powder
2 tbsp         Oil
2                 Green chillies
2                 Dry Red chillies 
Curry leavesSalt, Red chilly powder as required


For Tempering:

1 tsp          Mustard Seeds
1/2 tsp       Cumin seeds
1/2 tsp       Turmeric powder
a pinch       Asafoetida (Hing)

Method:

Chop bitter gourd into 2 inch long thin pieces....... Heat oil in a pan add mustard seeds, cumin seeds let them splutter and then add turmaric powder, Asafoetida(hing), Dry red chillies, long slit green chillies, curry leaves... fry them for few seconds and then add chopped bitter gourd... fry the pieces until tender and soft.... After they turn into golden brown, add curds and jaggery... let the jaggery melt in the curds.... In the mean time add Salt and Red chillt powder.... Fry till the curry becomes dry.... Add ground nut powder, Sesame powder and Coriander powder.... Mix it for a min and the curry is ready.....

It goes well with Hot steaming rice, Chapati.....

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Aloo Paratha

Ingredients:

2 cups              Whole Wheat Flour

1/4 Cup              Maida

2Tbsp               Oil                  

Salt as required

For Stuffing:

1/2 Kg                Potatoes

6 to 8               Green Chillies

1 bunch           Mint Leaves

1 bunch           Coriander Leaves

1Tsp                 Dry Mango Power (Amchur)

Salt as required

Method:

Take the Whole Wheat flour and add salt, oil, Maida, water and knead the dough as required for Paratha…. Let the dough rests for 1 hr…

Boil the Potatoes…. Mash them… Grind coarsely green chillies and Mint Leaves without water….. Finely chop the coriander leaves… Add together Mashed Potatoes, Green Chillies paste, chopped coriander, salt, Amchur powder and mix properly….. then divide the dough into equal portions as required for paratha…… Take one portion of the dough and stuff the Potato mixture in it…… Roll like paratha and Fry Paratha on pan, applying oil on both sides….

Serve hot with Tomato sauce or yoghurt……

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Paani for Puri (Gupchup)...

Ingredients:

Lemon size Tamarind

Mint Leaves                                          1/2 Cup
Coriander leaves                                 1/2 cup

Black Salt (Kala Namak)                    1 Tbsp
Black Pepper(Miriyaalu)                     1 Tbsp
Cumin Seeds (Jeera)                         1 Tsp

Green Chillies                                      3 to 4
Salt and Water as required

Method: 

Soak Tamarind for Half an Hour..... Grind together Black Salt, Black pepper and cumin seeds into a fine powder and then add Green chillies, mint leaves to the powder and grind into a fine paste add water if required.... Squeeze the tamarind and take out the pulp..... Add 1 litre water to the pulp... and then add the above paste and filter through a strainer..... Discard the pulp.. In the strained water add salt and finely chopped coriander leaves..... It tastes better when served chilled...


Serve with Puri, chopped onions and boiled chick peas/green peas/diced potatoes.....

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Mixed Vegetable Kurma

Ingredients:

1 cup               Chopped Carrots           

1/2 cup            Chopped Capsicum       

1 cup               Chopped Cauliflower     

1 cup               Chopped Tomatoes       

1 cup               Shelled Green peas        

1 cup               Diced Potatoes              

1 cup               Chopped French Beans 

1 cup               Chopped Onions          

1 tsp                Ginger Garlic Paste        

1/2 tsp             Garam Masala powder       

1/2 tsp             Dhaniya Powder                 

1 Tbsp             Poppy seeds (Khaskhas)   

10 to 12          Cashew Nuts                      

1/2 coconut    Fresh Coconut                    

1/2 cup            Curds                                 

Red Chilly powder

Salt

Oil

Method:

Grind together  Cashew Nuts, Poppy seeds and fresh coconut into a fine paste... Take oil in a pressure pan add onions and fry them till golden brown.....Add ginger garlic paste and fry a little and then add all the chopped vegetables.... Fry for a minute and then add Cashew-poppy paste, garam masala powder, red chilly powder, salt, curds and little water..... Mix them properly and close the lid... Pressure cook for 1 whistle and turn off the flame....

Serve Hot with Bagaara Rice, Fried Rice, Chapathi, Puri............

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