Sorakaya Bajji (Bottle Gourd)

"This is a very simple and tasty recipe without any spices or powders"



 

 Ingredients:

1 Sorakaya (Peeled and cubed)(Bottle Gourd)
1 cup onion ( chopped)
1 tomato (Chopped)
2 Pinches turmuric powder
6 Green Chillis
1 1/2 tbsp tamarind paste
1 tsp Jeera
1 tsp mustard seeds
1/2 tsp Menthi Seeds
karvepaku(Curry leaf)
salt to taste
4 tbsp oil
Half cup water


Procedure:

In a deep pan combine sorakaya cubes,tomato, green chillies,turmeric powder then add water and boil it
till cooked.

Once fully cooked add tamarind paste and roughly mash tomato and sorakay mixture. Do not make it into fine paste.

In another pan heat the remaining oil and add mustard seeds, jeera, Menthi seeds,Karvepaku and onions and
let them fry till onions get golden brown color.

Now add the onion mixture to the mashed sorakaya and tomato mixture.Adjust salt and tamarind paste.
Mix well and let it simmer for 5 to 8 minutes. Serve with rice papad.

Vepudu Pappu

This is a very simple recipe of dal without any masala and chilli powders. Yet very tasty and satisfying

  

 

Ingredients

 

1 1/2 cup Kandi pappu (Toor Dal)

1 cup onion ( chopped)

8 dry red chillis

3 to 4 tbsps coriander seeds( Dhaniyalu)

1 tsp Jeera

1 tsp mustard seeds

2 tbsp tamrind paste

1/2 tsp hing (Inguva)

karvepaku(Curry leaf)

salt to taste

4 tbsp oil

6 cups water

 

Procedure

 

Heat 1/2 tsp oil in the pan and add dry red chillies, corrinader seeds, toor dal and fry on low flame till You get nice aroma. But dont burn chillies.

 

Once you get nice smell of dal add 3 cups water and cook upto 4 whistles.

 

In another pan heat the remaining oil and add mustard seeds, jeera, Karvepaku and onions and let them fry for till onions get golden brown color.

 

 

In the mean open the cooker then add tamrind paste,2 cups water, salt and mash it well without any lumps ( Use hand blender to mix well)

 

Now add the onion mixture to the dal and add hing and adjust salt and tamarind paste.

 

Mix well and let it simmer for 5 to 8 minutes. Serve with rice, papad and aloo fry.

 

Notes

 

• After cooking dal in cooker mash it up well with red chillies and corrinder seeds.
• Dal should be of liquidy like sambar.

Keema With Aloo & Beans

 

 

Ingredients

 

1lb Keema
1 Cup Beans (Chopped into medium size)
1 Cup Potato Cubes(Peeled)
1 Big Onion
1 BigTomato
4 Green Chillies(Big)
3 Tbsp Ginger garlic paste
6 Cashewnuts
4 Tbsp Finely Chopped Cup Cilantro
4 Tbsp Chopped Mint
2 Cinnamon Stick
4 Cloves
1 Bay Leaf
1/2 Tsp garam masala powder
2 Tbsp Corriander Powder
1 1/2 Tsp Red chilli powder
1/2 Tsp Turmeric Powder
Salt to taste
5 Tbsp Oil

 

 

                                                           Frying keema and veggies

Procedure

 

Chop tomato into cubes. Mix Keema, Mint, Tomato, Ginger garlic paste, turmeric powder and Half of the

 

Garam masala,corrinader,red Chilli powders together by adding 1 1/2 cup of water. Cook Keema mixture upto 4 whistles and let it cool.

 

Heat oil in a pan and add cinnamon, cloves,bay leaf, and saute. Add green chilli, cashews and fry for 3 mins then add chopped onions, and fry till onions get softtened.

 

Add vegetables and fry till they get cooked.

 

Add remaining garam masala,corrinader powder and red chilli powder then sautee for 3 mins.

 

Transfer keema mixture into pan and mix well with onions and veggies.

 

Add salt, cilantro and mix well. Keep frying the  curry by constantly mixing on medium high flame for about 15 to 20 mins till curry changes to brown  color.

 

Adjust salt and adjust spiciness according to your taste.

 

Serve with rice or roti.

 

Tips

• You can add green peas and carrot also.
• Add water while cooking the keema mixture in cooker.
• Keep frying the curry on medium high flame till it turns into brown color.

 

 

 

Weekend Lunch # 2

Green Peas Pulav & Mutton Kurma 
Click on the links for recipes

Green Peas Pulav

Mutton Kurma

Weekend Lunch # 1

Beerakaya pappu Chamadumpa Fry

Green Peas Pulav

 Ingredients

3 Cups Basmati Rice

1 1/2 Cup Green Peas

1 Coconut Milk Can

1 stick Cinnamon

4 Cloves

1 Bay Leaf

4 Green Chillies

1 Tsp Corriander Powder

1/2 Bunch Mint leaves

Salt to taste

Oil

Procedure

Heat Oil in pan and add cinnamon, cloves,bay leaf, green chillies and fry for 3 mins.

Add basmati rice and green peas and fry for2 mins then add mint, corriander powder,salt and mix well.

Add 3 cups of coconut milk and 1 cup water and mix well with the rice and peas.

Check salt and spiceness then transfer all the rice mixture into rice cooker.(Use white rice setting)

Mutton Kurma

Mutton Kurma

Ingredients

1lb Mutton Cubes
1 Small Onion
3 Green Chillies(Big)
3 Tbsp Ginger garlic paste
1/2 Cup Grated Coconut
2 Tbsp Yoghurt
6 Cashewnuts
1/2 Cup Cilantro
1 Cinnamon Stick
4 Cloves
1 Bay Leaf
1/2 Tsp Jeera
1/2 Tsp garam masala powder
1 Tsp Corriander Powder
2 pinches Turmeric Powder
Salt to taste
3 Tbsp Oil

Proceure

Mix mutton cubes with ginger garlic paste, Chilli powder corriander powder and turmeric and cook in pressure cooker  upto 5 whistles.

Grind coconut, 1 green chilli, half of cilantro, yoghurt and cashew nuts in to purree by Adding 1/2 cup water.
Heat oil and add cinnamon, cloves, jeera, bay leaf and fry for 3 minutes.
Add remaining green chilli and onion and fry till onions turn into brown color.
Add garam masala poweder and mutton and mix well. Let it cook for 5 mins.
Add coconut paste, salt and remaining cilantro and mix well.
Keep lid on and let it cook for two whistles.
Adjust salt and spiciness if needed and serve with rice or roti.

Chamadumpa Fry

Ingredients:

1lb chamadumpa cubes ( Boiled and peeled)
1 tbsp Urad dal
1tsp Jeera seeds
1tsp mustard seeds
1tsp red chilli powder
1/2 tsp corrinader powder
4 tbsp oil
salt to taste



Procedure:-

Boil and peel chamadumpa and cut in to medium sized cubes.
Heat oil in the pan then add mustard, jeera, urad dal and fry for 2 minutes
Add chamadumpa cubes and fry till they get crispier on outside.
Add red chilli powder, and serve corrinader powder and salt.
Saute for another 5 minutes

Taro Root

Aloo Jeera (Potato with Cumin)

Ingredients:

5 big potatoes

2 tbsp Jeera seeds

1/2 tsp red chilli powder

1/2 tsp corrinader powder

5 tbsp oil

salt to taste



Procedure:-

peel potato and cut in to medium sized cubes.

Heat oil in the pan then add half of the jeera seeds jeera,and fry for 2 minutes

Add potato cubes and keep lid on to get potatoes evenly cooked.

Keep frying till potatoes get crispier on outside. Add extra oil if needed.

Add red chilli powder, and serve corrinader powder,salt and mix well.

Add rest of the jeera and saute for 3 minutes.

Serve with rice and dal.

Beerakaya Pappu

Beerakaya Pesarapappu

Ingredients:



3 cups Peeled beerakaya cubes

1 cup pesarapappu

1 cup onion ( chopped)

2 pinches turmuric powder

4 dry red chillis

1 tbsp urad dal(minapappu)

2 garlic cloves Minced

1 tsp Jeera and mustard seeds

karvepaku

salt to taste

4 tbs oil

3cups water



Procedure:



Cook beerakaya and pesarapappu with 2 cups water and turmeric in pressure cooker upto 2 whistles.

Heat oil in the pan and add jeera, mustard, red chillies, urad dal, curry leaves and fry for 3 minutes.

Add garlic and onions and saute till golden color and mix with beerakaya and pappu.

Add remianing water and adjust salt to taste.

Mix well and let it simmer for 5minutes.

Sukhilu(Boorelu)

Ingredients

2 1/2 cup Dosa Batter
1/2 Cup Maida
Pinch of salt
oil for deep frying
Ghee for frying cashews & raisins

Filling:

Bengal gram/Channa dal – 3 cup
Grated Jaggery – 2 cup
Dry/Fresh Coconut – 1/4 cup
Cardamom powder – 3/4 tsp
Raisins - 10 Chopped
Cashews -10 Chopped

procedure:

Mix Dosa batter,salt and Maida with little water into semi thick batter and no lumps.
cook dal in Presurre cooker upto 3 whistles.

fry cashews and raisins in ghee and keep aside.

While dal is hot add jaggery, coconut, cardamom powder and mix well.
If dal mixture is runny keep it back on heat, keep mixing till it gets little hard.
Add raisins and cashews.

make lemon sized balls out of the mixture.





Dip the balls in batter and make sure it is coated well and deep fry till golden color.