andhra sambar

Ingredients

• 2 Cup Tuvar Dal (Arhar Dal)
• 3 Red Chiles
• 3 Green Chiles
• 1/4 tsp Methi
• 1 tsp Sambhar powder
• Curry leaves, a few
• Hing (Asafetida), a small pinch
• Salt 1 tsp Salt (to taste)
• Cooking Oil
• 2 tsp Mustard
• 1/2 tsp Turmeric
• 1/4 tsp. Tamarind Paste
• 2 tsp. Vegetables (Drumstick, Green Pepper, Eggplant, Okra),
• Washed and diced

Method

• Cook thuvar dal and turmeric with extra water, on medium flame. Separate the two, and keep them aside.
• Cook the vegetables in thuvar dal water, and add turmeric and salt to this.
• After this is cooked, add tamarind paste.
• Heat some oil in a pan, splutter mustard, then add methi, red chilies, green chiies, curry leaves, asafetida , turmeric and sambhar powder and keep frying for a few minutes.
• Add this to the boiling vegetables.
• Add the thuvar dal and let it cook for a few more minutes.

Dondakaya Verusenaga Pappu Vepudu ~ Ivy Gourd Peanut Stir Fry Recipe

INGRIDIENTS

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
1/4 cup roasted peanuts
1 tsp mustard seeds
1 tsp split black gram dal/minapa pappu
15-18 curry leaves
1 large onion, sliced
1 tsp red chilli powder
1/2 tsp saunf powder
pinch of coriander powder
salt to taste
1/2 tbsp oil
oil for deep frying

METHOD

1 Wash the Ivy gourds, nip the tip and tail ends. Slice each into 2, length wise and keep aside.

2 Heat enough oil for deep frying in a vessel, once hot, place the dondakaya pieces into the oil and deep fry till lightly golden in color. Drain and keep aside.

3 Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them splutter. Add urad dal and allow it to turn red. Add curry leaves and fry for a few seconds till the aroma emanates the kitchen.

4 Add the sliced onions and mix. Add turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn.

5 Add red chilli pwd, coriander pwd, saunf pwd and salt and mix. Add the deep fried dondakaya pieces and saute. Add the roasted ground nuts  and mix. Cook on low-medium flame for 6-7 mts without lid. Turn off heat.

6 Serve warm with steamed rice.

Aloo gobi masala

Ingredients for aloo gobi masala :

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

How to make aloo ghobi :

• Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

GOBI 65

 Ingredients:
cauliflower-1 (medium sized)
cornflour- 3 to 4 tbsp
curry powder - 1 tsp
jeera powder - 1/2 tsp
capsicum (green and yellow)- 2 small cut into thin strips
onion- 1 cut into thin strips
tomato sauce- 1 1/2 tsp
soya sauce- 1 tsp
chilli sauce(optional) 1/2 tsp
chilli powder- 1/2 tsp
salt to taste.
oil - for frying and seasoning

Method

1. Clean the cauliflower and cut into small florets.
2. Soak it in hot water for 5 minutes.
3. Drain thoroughly the cauliflower florets and add 3 tbsp of corn flour,salt and chilli powder, curry powder, and jeera powder to it. Do not add water to it.
4. Just lightly fold in with your hands until all the dry ingredients are mixed well with cauliflower.
5. Cauliflower mixture should be thickly packed enough to fry them crispy.
6. If needed just sprinkle very little water.
7. Heat oil in a pan and deep fry the florets till golden brown.
8. Set aside in a paper towel till the oil is drained.
9. Add 2 tsp of oil in another pan and saute the onions and green & yellow pepper strips for 2 to 3 mins till the onions are transparent.
10. Remove from fire and set aside. In the same pan add 1 tsp of oil and add add the sauces saute for 30 secs.
11. Immediately add the cauliflower florets and saute for 2 minutes in a slow flame.
12. Then add the onion & bell pepper strips, remove from flame. Gobhi 65 is ready to eat.

Tips:

Saute onion and bell pepper first and keep it aside.

Keep all the ingredients readily available before cooking as it will avoid the food burning and take less time for cooking.

Mix the dry ingredients(Cornflour, Chilli powder, curry powder, jeera powder & salt)