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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Bagaara Rice

Ingredients:
Basmati Rice  2 cups
Cardamom (Yalakulu/vilaichi) - 2 No.
Cloves (Lavangaalu) - 4 No.
Cinamon (Dalchini) - 1 inch piece
Shahijeera  - 1 Table Spoon
Bay leave (Biryani Aaku) - 1
Ginger Garlic Paste: 1 Tea Spoon
Green Chillies - 3
Onions : 2
Mint Leaves (Punida) : 15 to 20 
Oil and Salt as required


Method:
Pick and clean the Rice... Wash and Soak the Rice for 1 hr.... Heat oil in a pan add whole Garam Masala (Cardamom, Cloves, Cinamon, Shahijeera and Bay leaves) fry them a little and add onions and fry them until light brown colour .... Add Ginger Garlic Paste, Long Slit Green Chillies, mint leaves and fry a little..... Add  four cups of hot water (4 cups of water for 2 cups rice) let it boil... Add rice, salt and cook until done....  Serve hot with Vegetable Kurma or any other gravy of your choice.... It goes well with Raita too... 

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Sandwich

Ingredients:


Sandwich Bread
Keera
Tomato
Onion
Pudina Leaves
Coriander Leaves
Green Chillies
Salt
Pepper

Method:

First prepare Green Chutney... Take Pudina leaves, Coriander Leaves, Green Chillies and grind it until soft and add little salt to taste...

Then Take Sandwich bread and cut the edges and spread this green chutney on the bread piece and on that add keera, Onion and Tomato slices and sprinkle Pepper powder on that and  then take another bread and spread the green chutney on that too and cover the stuffed bread with the other one...

Njoy the Sandwich...

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Cauliflower Manchurian

Ingredients:

Cauliflower

Maida

Corn flour

Ginger garlic paste

Aginamotto

Chilly sauce

Tomato Sauce

Soya Sauce

green chillies

garlic

Sugar

Colour.

Method:

Cut Cauliflower into small pieces and mix Maida and corn flour in equal quantities…. Add ginger garlic paste, aginamotto, salt and red food colour and mix with water and  deep fry this mixture like pakodi...

Take one kadai and take some oil and add garlic pieces, and chillies and fey them after that add soya sauce, Chilly sauce, Little Sugar and add some quantity of water and then add those deep fried  Cauliflower then fry them fry some time..

Cauliflower Manchuria is Ready…

Serve Hot with Tomato Sauce and Chilly Sauce

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Mixed Vegetable Manchurian

Ingredients:

Carrot, beans, cabbage

Maida

Corn flour

Ginger garlic paste

Aginamotto

Chilly sauce

Tomato Sauce

Soya Sauce

green chillies

garlic

Sugar

Colour.

Method:

Cut all the vegetables into small pieces and mix Maida and corn flour in equal quantities…. Add ginger garlic paste, aginamotto, salt and red food colour and mix with water and make balls of this quantity and deep fry those Balls…

Take one kadai and take some oil and add garlic pieces, and chillies and fey them after that add soya sauce, Chilly sauce, Little Sugar and add some quantity of water and then add those deep fried Manchurian balls then fry them fry some time..

Mixed Vegetable Manchurian is Ready…

Serve Hot with Tomato Sauce and Chilly Sauce........

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Pav Bhaji

Ingredients:

Carrot, Cauliflower, potato, beans, green peas, onion

Pav bhaji masala

Ginger garlic paste

Salt

Red chilly powder

Food color optional

Pav,

Butter

For Garnish:

Onion slices

Lemon slices

Method:

Boil the vegetables until soft better you boil them in the pressure cooker mash the boiled vegetables and set aside

Put Oil in the pan add onion fey until little golden brown and then Ginger Garlic Paste, salt, red chilly powder, Pav Bhaji Masala and lately add boiled and mashed Vegetables and then add red food color (Optional)… let it boil for some time and then lastly add some butter

Pav: Add little butter on the pan slice the pav and slightly fry on the buttered pan….. then serve hot  Pav Bhaji with onion and lemon slices

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