Kakara kaya curry or Bitter gaurd curry

Kakarakaya curry is very delicious curry. Many people does not like this curry since the taste of bitter gaurd is very bitter. So to remove the bitter tatse, follow this simple trick. Wash and chop the bitter gaurd into small slices or as you wish, remove the seeds and add 2tsp of salt to it and keep aside about 20mts. Squeeze all the salty water out of it and now the bitter gaurd is ready to fry or prepare curry.

In this curry we use tamarind pulp to avoid the bitter taste.

Ingredients:

Bitter gaurds- 8 no (Medium)

Tamarind- 2 tsp (pulp)

Sessame seeds powder- 2tbsp

Onions- 1 big chopped

Mustard seeds- 1tsp

Jeera- 1tsp

Oil- 2tbsp

Curry leaves- 6 no

Turmeric- 1/8 tsp

Chilli powder- 1tsp

Salt- to taste

Cilantro- chopped

Preparations:

1. Chop the bitter gaurds, add salt, keep aside for 20mts and squeeze the water out of it and keep aside.

2. Chop the onion and cilantro finely.

3. Soak the tamarind in water abt 20mts and take the pulp of it.

Method:

1. Heat oil in the pan, add mustard seeds, when they crackle add jeera, turmeric, curry leaves, fry a minute.

2. Add onions, fry till they become transparent.

3. Add bitter gaurd slices, add salt and fry abt 6mts.

4. When they become soft, add tamarind pulp, chilli powder, mix well and cook abt 2mts.

5. Check the salt. Turn off the stove, add chopped ciantro, sessame seeds powder, mix everyting well.

Serve hot with rice. It can be preserved abt 4days by refrigerating it in the fridge.

Thanks for watching the recipe. Meet you again with a great recipe. Bye

Cabbage Kobbari Curry

This is a simple curry made with cabbage and kobbari. Most of the people does not like to eat cabbage curry but this becomes tasty when you add grated coconut to it. It goes very well with rice and chapathi.

Ingredients:

Finely chopped cabbage- 1 cup

Grated coconut- 1/2 cup

Mustard seeds- 1 tsp

Oil- 1tbsp

Jeera-1 tsp

Urad daal- 1tsp

Channa daal- 2tbsp

Green chillies- 3no

Curry leaves- 5 no

Coriander leaves- 2tbsp

Salt- for taste

Preparations:

1. Wash and chop the cabbage finely and keep aside.

2. Take store baught grated coconut or fresh coconut, grate it and keep aside.

3. Microwave the chopped cabbage in a microwave safe bowl and microwave on high for 4mts. )The time may vary for your microwave).

Method:

1. Heat oil in the pan, add mustard seeds when they crackle add jeera, turmeric, urad daal and channa daal and fry for a minute.

2. Add curry leaves, green chillies, salt, grated coconut and fry the coconut abt 2mts.

3. Add the microwaved cabbage, stir well and cook abt 3mts.

4. Check the salt, add finely chopped coriander leaves and turn off the stove.

Serve hot with plain rice and chapathi. Please let me know your comments on it. Thanks.

Onion Curry

Onion Curry is my own invention. One day when I was in Bangalore, I remember all my vegetables were finished and was very lazy to go to market. But I had lot of onions in my kitchen then I decided to try a curry with onions only. Then I did it and came out really good. My hubby and my bor-in-law was praising this curry and had complete meals with this alone. I used to prepare it very often. Then from last 2years I haven't prepared it. Suddenly I thought I will prepare it and put this recipe in my blog. So my friends hope u will definitely try it and enjoy with your family members. Here goes the recipe for it......

Ingredients:

Onions- 3 big

Oil- 1tbsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- 1tsp

Curry leaves- 8 no

Chilli powder- 1tsp

Sessame seeds, ground nut, putnala powder- 4tbsp

Salt- for taste

Garam masala powder- 1tsp (Optional)

Preparations:

1. Peal and chop the onions very very finely and keep aside.

2. Dry roast the sessame seeds, ground nuts and putnalu (1 cup) together, let them cool and grind as fine powder, keep aside.

Method:

1. Heat oil in the pan, add mustard seeds, jeera, when they crackle add turmeric, urad daal, curry leaves, fry a minute.

2. Add finely chopped onions, stir well and fry till they become soft and transparent that about 5mts.

3. Add salt, chilli powder, mix well and cook again for 2mts.

4. When its done, add sessame seeds ground powder, garam masala powder, mix well and turn off the stove.

The tasty and delicious Onion currry is ready. Hope u will enjoy it and please let me know your comments on this recipe. Thanks.

Kandi Chutney (Tour daal chutney)

Kandi Chutney is a good combination to Rice. It can be preserved about 5 days of time. It is easy to prepare.

Ingredients:

Tour daal- 1 cup (small cup)

Salt- for taste

Red chillies- 5 no

Jeera- 1tsp

Oil- 1tbsp

Tamarind- very little(for taste- optional)

Turmeric- pinch

Mustard seeds- 1tsp

Urad daal- 1tsp

Curry leaves- 4 no

Preparations:

1. Dry roast the tour daal, red chillies, jeera (1/2 tsp) till golden brown colour and let them cool.

Method:

1. In a grinder add roasted items, add salt, tamarind, little water and blend as a fine paste .

2. In a pan, heat oil, add mustard seeds, jeera, urad daal, curry leaves, and fry for a minute.

3. Add the seasoning to the chutney, mix well and serve with hot rice.

Note:

1. Keep refrigerated to preserve it.

2. Seasoning is optional.

Thanks to my friend Rukmini who shared this recipe with me.

Thanks for watching the recipe. Hope u will try it.

Chuduva or Chivda

This is one of my favorite snacks or breakfast from my childhood. I used to take it to hostel whenever I go from my home after my holidays. My friends used to like it alot. This is called as "Atukula Chuduva" or "Chivda" in some of the places. Its very easy to prepare and taste awesome. It can be preserved in a air-tight box about 1month.

Ingredients:

Atukulu- 3 cups

Oil- 3tbsp

Mustard seeds- 2tsp

Jeera- 2tsp

Turmeric- 1tsp

Hing- pinch

Green chillies- 2 no

Red chillies- 5 no

Curry leaves- 1tbsp

Putnalu- 2tbsp

Ground nuts- 2tbsp

Sessame seeds- 1tbsp

Salt- for taste

Sugar- 1tsp

Chilli powder- for taste or optional

Preparations:

1. Dry the atukulu in hot sun about 3hrs or microwave abt 1mt in high power. (The time may vary for your microwave).

2. Cut the green chillies and keep aside.

Method:

1. Heat oil in the pan, add hing, mustard seeds, jeera and turmeric powder, stir well.

2. Add green chillies, curry leaves and red chillies and fry a minute.

3. Add ground nuts, putnalu and fry a minute.

4. Add sessame seeds, salt, sugar, chilli powder and fry 1mt.

5. Add poha or atukulu little by little and mix it. Then Add completely and mix well. Keep the flame in sim otherwise they get burnt at the bottom.

6. Keep stirring and fry abt 3mts. Once they are done check the salt and spiceness. This is done.

U can serve hot or store in air tight box and serve whenever you want.

Hope you all liked my recipe. Thanks for watching it. Please let me know your comments on it...Bye.

Storing The Green Chillies

Generally the Green chillies are main ingredients for any Indian dishes. Sometimes we buy them in bulk and we don't know how to store them, If we don't take care of them, they will spoil in a week of time. So no more wasting the chillies now. Just follow the simple and easy trick whenever you want to store them.

1. The chillies will have stem when we buy them. So remove all the stems of chillies.

2. Sometimes they may have the mud or dust. So wash them under the tap.

3. Dry them on a dry cloth or any tissue paper till the water gets observed.

4. Then store them in any box or bowl and keep it in fridge. Use until they get finished. So this is the simple trick to store the chillies.

Note:

1. After removing the stem, just keep in fridge and u can wash them whenever u want to use them.

2. U can also take some chillies, add ginger and garlic them make a fine paste by grinding and stoRe the paste in any box and put in fridge. So this paste can be used in any curries or gravies etc. It will also reduce our cooking time.

Hope you will definitely follow this trick.. Bye

Makka Garelu or Corn Vada

Makka garelu is one of my favorite snacks. We can make many varieties with this corn. It has a distinct taste. It can be preserved about 2days. If u prepare this snacks on any rainy day, u will definitely enjoy it. It is a mouth watering dish. Please try it if u haven't. Here is the recipe for it.

Ingredients:

Corn/Sweet corn/frozen corn- 2 cups

Salt- for taste

Sugar- 2tbsp or for taste

Red chillies- 6 no

Jeera- 1tsp

Onion- 1 big

Cilantro- 2tbsp

Curry leaves- 8 no

Garlic- 3 big cloves

Preparations:

1. Chop the onion, cilantro, curry leaves very finely.

Method:

1. In a blender, add corn, sugar, salt, jeera, garlic, red chillies, add little water and grind as a coarsed thick batter.

2. Check the salt and sugar. Add more if required.

3. Add finely chopped onion, cilantro and curry leaves, mix well and keep aside.

4. Meanwhile heat the oil in kadai, take little amount of batter and drop them in hot oil as small round balls or as a small round vada. Deep fry on both sides till golden brown colour, remove from the oil and arrange on tissue paper or news paper.

5. Same way prepare all the garelu and serve hot. The hot hot "Makka Garelu" are ready.

Note:

1. Don't add too much water while grinding. If the batter becomes loose, just add 1tbsp or required of rice flour.

2. Prepare the batter just before you prepare the garelu or add the salt just before u prepare them. Otherwise the batter becomes loose.

3. U can make them as bonda shaped or vada shaped.

4. U need not prepare any side dish or chutney for it. Serve as it is and hot.

Thanks for watching my recipe. Please let me know your comments on it.

Putnala Chutney

Putnala Chutney goes well with the idli, dosa, uthappam etc. It can be preserved about 3days by keeping refrigerated.

Ingredients:

Putnalu(Fried channa daal)- 1cup

salt- for taste

Green chillies- 2 to 3 no

Ginger- inch slice

Garlic- 2 cloves

Jeera- 1tbsp

Mustard seeds- 1tsp

Turmeric- 1/8 tsp

Urad daal- 2tsp

Curry leaves- 4 no

Cilantro- 1tbsp

Red chillies- 2 no

Hing- pinch

Oil- 1tbsp

Preparations:

1. Wash and chop the ginger, garlic, green chillies, cilantro.

Method:

1. In a grinder, add putnalu, ginger, garlic, salt, jeera(1tsp), green chillies, add 1/2 cup of water and grind as a fine paste. (The water may vary upto the quantity of putnalu).

2. Check the salt, add if required more.

3. Heat the oil in the pan, add hing, mustard seeds, when they crackle add jeera.

4. Add turmeric powder, urad daal, curry leaves, red chillies and fry for a minute.

5. Turn off the stove, add the seasoning to the chutney, mix well and add chopped cilantro to it.

Now the chutney is ready to be served.

Note:

1. U can add lemon juice for the taste.

2. U can add coconut also.

Thanks for watching the recipe. Bye.

Aloo Tomato Corn Gravy

Aloo Tomato corn gravy is a perfect combination to the chapathi and rice. To this you can do modifications by adding other vegetables like cauliflower, peas etc.

Ingredients:

Potatoes- 2 medium

Tomatoes- 3 medium

Corn-1/4 cup

Besan flour- 1tbsp

Salt- for taste

Chilli powder- 1tsp

Oil- 2tsp

Hing- pinch

Jeera- 1tsp

Turmeric-1/8 tsp

Green chillies-2 no

Curry leaves- 2no

Cilantro- 2tbsp

Garlic, ginger- 1tbsp

Onion- 1 medium

Water- 1cup

Garam masala powder- 1tsp

Daniya powder- 1tsp

Preparations:

1. Wash, peal and slice the potatoes.

2. Slice the tomatoes.

3. In a microwave safe bowl, add sliced potatoes, tomatoes, corn and microwave about 5mts.

4. Chop the ginger, garlic, green chillies, cilantro, onion and keep aside.

Method:

1. Heat oil in the pan, add hing, jeera and tumeric powder.

2. Add ginger, garlic, green chillies, curry leaves and fry a minute.

3. Add onion chopped and saute till they become soft.

4. Add microwaved potatoes, tomatoes and corn, put salt, chilli powder, daniya powder, water and mix everything well and cook abt 3mts.

5. Add besan flour, stir well and cook for 2mts. Check the consistency, add water if required.

6. Add garam masala powder, cilantro and turn off the stove.

Note:

1. U can also add lemon juice for taste.

2. U can exclude besan flour and add coconut ground paste.

Please let me know your comments on my recipe. Thank you.