PAKODA KURMA

INGREDIENTS

1 Cup Bengal gram

1 cup chopped onions

4-5 chopped green chilli

1 ‘  ginger piece

5-6 garlic flakes

Fresh coriander leaves.

Salt to taste.

FOR KURMA

2 medium sized onions

1 tomato

6-8 garlic flakes

1’ fresh ginger

½ table spoon chilli powder

½ table spoon coriander powder

Fresh coriander leaves

Salt to taste

½ cup Coconut gratings.

 

2-3 red chillies for garnishing ( optiona)

METHOD

FOR PAKODA

1.      Soak the Bengal gram dhal for two hours. Grind along with green chillies, garlic, ginger and salt to a coarse paste. Add chopped onions and mix well.

2.      Heat oil in a kadai,when it is hot, drop dhal paste in a round shape like pakoda. Fry till it turns golden brown. Remove and keep aside.

FOR KURMA

3.      In a kadai, fry onion , coconut , tomato, garlic flakes and ginger inlittle oil. Grind all fried ingredients with coriander leaves into a smooth paste.

4.      Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add curry leaves. Now add ground masala and fry for few minutes. now add red chilli powder and coriander powder and fry for few minutes in a oil. Now add water and mix well. Cover with a lid and cook for 10-12 minutes. Remove from the stove and add fried pakodas. Garnish with red chillies

5.      Serve with roti or steamed rice.

 

 

RIDGE GOURD AND SPLIT GREEN GRAM DAL (MOONG DAL)

INGREDIENTS

1 cup moong dal

2 cups ridge gourd , peeled and cut into small pieces

1 potato peeled and cut into small pieces.(optional)

½  tea spoon turmeric powder.

2 table spoon grated coconut

5-6 green chillies cut into small pieces

2 onions chopped finely

`1 tea spoon mustard seeds

1 tea spoon Bengal gram

1 pinch asafoetida

A sprig of curry leaves

2 table spoon oil

METHOD 

1.      Heat oil in a pressure cooker, add  mustard seeds and let them pop, add Bengal gram and let them turn red. Now add curry leaves, turmeric powder and asafoetida, fry for few seconds.

2.      Add green chillies, chopped onion, fry for few minutes. Add moong dal, ridge gourd and potato, fry for few minutes.

3.      Add 3 cups water , grated coconut and salt , mix well. Close the cooker and cook it for 3 to 4 whistles.

4.      Serve hot with chapathi.

[Note: you can increase or decrease the quantity of water depending upon the consistency

You require.]

CHILLI CHICKEN OR CHICKEN COOKED IN CHILLI SAUCE.

INGREDIENTS

1/2 kg chicken

1 bottle chilli sauce

1 tea spoon soya sauce

6-8 green chillies

1 egg white part

1 tea spoon corn flour

2 cups water

Salt to taste.l

1 teaspoon ghee (optional)

2 table spoon oil

METHOD

1.      Take cleaned chicken in a bowl, add green chilli sauce, soya sauce, white part of egg, salt. Mix all the ingredients and marinate for one hour.

2.      Mash the green chillies in a mixie or wodden masher.

3.      Heat oil in kadai, add green chillies, fry it for one minute. Now add marinated chicken, fry the chicken for 5 minutes, add water. cook covered in a medium flame, until the chicken becomes soft.

4.      Mix corn flour in 2 tea spoon water, add this to chicken  and cook it for 2 minutes. finally add ghee (optional)

5.      Serve it with sambar rice or rasam rice as a side dish.

MUSHROOM PEPPER FRY

INGREDIENTS    

100 grams mushroom

½ table spoon Black pepper powder

2 Green chillies   cut into slit wise

2 onion cut into slit

1 table spoon of chopped coriander leaves

1 tea spoon coriander  powder

½ teaspoon turmeric powder

2 tablespoon oil

5-6 cloves crushed garlic

½ tea spoon mustard seeds

A sprig of curry leaves

Salt to taste

METHOD

1.      Heat oil in a kadai, add mustard seeds when they start to splutter add curry leaves, garlic fry for few seconds then add  onion, chillies and turmeric . sauté them for 2 minutes.

2.      Add the mushroom and fry for five minutes, add salt , pepper powder, chopped coriander leaves and ¼ cup water. Cook covered  in a medium flame till the mushroom turns soft and the gravy reaches to desired consistency. Add coriander powder and cook it for one minute.

3.      Serve hot with steamed rice  or chapathi.

FLAT BEANS ( AVARE KALU) SAPNEERU

INGREDIENTS

¼ kg fresh flat beans 

5-6 green chillies

1 table spoon cumin seeds

¾ table spoon black pepper

A handful fresh coriander leaves  

Lemon size tamarind

8-10 Garlic cloves 

salt to taste

METHOD

1.       Cook flat beans in water and add salt to it so that it is absorbed into the flat beans while it is cooking. cook it till flat beans become soft. Filter the soup from boiled flat beans.

2.       Roast the green chillies, soak the tamarind in a  water and squeeze tamarind pulp from it.

3.       Roughly mash cumin seeds, pepper, coriander leaves and garlic with a wooden masher or mixie. Add these to boiled flat beans water.

4.       Now mash roasted green chilli, some boiled flat beans into boiled flatbeans water with your hands. add tamarind pulp and stir well.

5.       Use the cooked flat beans as a side dish with this gravy.

6.       Serve this sap neeru and cooked flat beans with ragi balls or rice.

STUFFED GREEN CHILLI BAJJIS

INGREDIENTS

4-6 Special type of green chillies are used to make stuffed bajjis

¼ kg Bengal  Gram flour

1 tea spoon Red chilli powder

1 table spoon Rice flour

Salt to taste

Oil for deep fry

One  pinch Baking soda


STUFFING

1 table spoon Jeera  powder

Salt : ½ tea spoon


METHOD

1.       Take green chillies which are used to make stuffed bajjis wash and dry them.

2.       Take a green chilli, make a slit lengthwise in the middle.With a knife or a spoon remove the seeds, clean the insides and make space for stuffing

3.       Mix jeera powder and salt ,Fill up the gap with stuffing of all the green chillies one by one and keep them on a plate.

4.       Mix gram flour, rice flour, red chilli powder, baking soda, salt and water and make a thick batter (more like dosa/pancake batter consistency).

5.       Take stuffed green chilli one by one, dip them into batte , drop them gently into hot oil,
Deep fry them until they turn golden colour, Remove them with a slotted spoon and drain well on absorbent paper towels.

6.    Serve them hot.

      

BOILED EGG MASALA FRY

INGREDIENTS

2 hard boiled egg

2 medium sized onion chopped finely

3 green chilli cut into lengthwise

1 table spoon curd

½ tablespoon red chilli powder

½ tea spoon garam masala powder

1 tablespoon gingergarlic paste

1 teaspoon mustard seeds

1 tablespoon oil

Salt to taste

METHOD

1.      Heat oil in a pan, add mustard seeds once they start splutter, add ginger garlic paste, sauté for 5 to 10 seconds or until u can smell the aroma. Now add green chillies and chopped onion, fry for 3 minutes.

2.      Add red chilli powder, turmeric powder, salt and curd fry for some more minutes. now add boiled eggs and ½ cup water. Cook the eggs with a closed lid in a medium flame until the gravy reached desired consistency.

3.      Serve hot with rice or chapathi.

ADAI DOSA AND MIXED BENGAL GRAM, HORSE GRAM CHUTNEY

INGREDIENTS

3 cup Raw rice

¼ cup urdu dal

¼ cup Bengal gram

¼ cup toor dal

¼ cup green gram or moong dal

4 gren chilli

2” ginger

1 large onion , finely chopped

Coriander leaves chopped finely

Salt to taste

Ghee or oil

METHOD

1.      Soak raw rice and all dals for 3-4 hours and strain.

2.       In a mixie jar , add green chillies  and ginger and grind coarsely. Now add soaked rice, dals and salt  to the mixie jar , grind to a smooth paste. The consistency is same as the regular dosa batter. Keep the dosa batter over night for fermenting.

3.      Add chopped onion and coriander leaves to the batter and keep aside for 10-15 minutes.

4.      Heat the dosa tava and grease it with a little oil or ghee. Pour a ladle full of batter and spread it with the back of ladle to form a circle. Cover with a lid and cook on medium low flame till cooked. Drizzle few drops of oil and flip to the other side and cook for a few more seconds. Transfer to a plate.

5.      Serve hot with mixed Bengal gram and horse gram chutney.

MIXED BENGAL GRAM AND HORSE GRAM CHUNEY

INGREDIENTS

¼ cup roasted Bengal gram

¼ cup roasted horse gram

¼  Cup roasted peanuts

¼ cup grated coconut

4-5 dry red chillies

6-8 garlic pod

Fresh coriander leaves

1 tea spoon mustard seeds

1 sprig of curry leaves

½ table spoon oil

A small piece of tamarind

A small piece of jaggary

Salt to taste

METHOD

1.      Take a pan, fry Bengal gram , horse gram, peanuts and red chillies separately.

2.      Grind roasted Bengal gram , horse gram ,peanuts, coconut , red chillies, jaggary, coriander leaves, tamarind, garlic, salt  to form a smooth paste. Season with mustard seeds and curry leaves.

3.      Serve with adai dosa.