MUSHROOM CURRY

INGREDIENTS

200 grams mushroom cut into pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

 4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now addmusroom, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the mushroom turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice.

TOMATO RICE / TOMATO PULAO / TAKKALI SADAM

INGREDIENTS

2 Cups raw rice

2 tomato chopped

2 medium size onion chopped

4-6 cloves

3-5 cinamom

1 table spoon chilli powder

½ table spoon coriander powder

1 table spoon ginger garlic paste

2-3 table spoon oil

TO GRIND

½ Cup coconut

2 tomatoes

METHOD

1.      Heat oil in cooker, add mustard seeds, when they start to splutter, add cloves and cinnamon , fry for few seconds.

2.      Add ginger garlic paste , saute for few minutes chopped onion and tomato,  fry it until onion turns golden brown.

3.      Now add chilli powder, coriander powder and  turmeric powder and fry for 2-3 minutes.

4.      Add the grind paste and fry until the oil comes out.

5.      Now add raw rice ,4 cups water and salt close the cooker and cook it for 2-3 whistle.

6.      When the pressure subsides, open it  and Serve hot with raita.

 

GUNTA PONGANALU /PANIYARAM

INGREDIENTS

2 cups dosa batter

A pinch baking soda

2 medium size onion finely chopped

½ table spoon chopped green chillies

2 sprig fresh coriander leaves finely chopped

1 table spoon bengal gram soaked for one hour(optional)

1 sprig curry leaves chopped

½ tea spoon mustard seeds

2-3 table spoon oil

Salt to taste

METHOD

1. heat 1 table spoon oil in a kadai, add mustard seeds, when start to splutter ,add curry leaves , bengal gram, fry till the bengal gram turns golden yellow. Now add green chillies, chopped onion and fry for few seconds.

2.Add this fried mixture, coriander leaves and salt to dosa batter and mix well.

3. Heat ponganalu pan and add 2 drops of oil in each mould.

4. Pour batter into each mould upto 2/3^rd and cover it with a lid in a low flame.

5. When the bottom turns light brown turn the other side with a spoon and close with a lid.

6. when the other side is well cooker remove them and take them into a plate.

7. Serve hot with peanut chutney.

WISH U A HAPPY VARALAKSHMI FESTIVAL

WISH U A HAPPY VARALAKSHMI FESTIVAL

LEMON POHA / LEMON AVAL / AVALAKKI CHITRANNA

INGREDIENTS

1 cup poha

1 table spoon lemon juice

2 table spoon peanuts

1 medium size onion chopped

2-3 green chillies slit lengthwise

1 table spoon bengal gram

¼ tea spoon turmeric powder

A pinch asafoetida

1 table spoon mustard

1 sprig curry leaves

1 sprig fresh coriander leaves chopped

2 table spoon oil

Salt to taste

METHOD

1.      Wash the poha twice and drain water.Add water ½ inch above the poha and soak poha for 15-20 minutes.

  Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add

2.      The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned

3.      Add green chilli and fry for one minute. Add salt , turmeric powder and lemon juice . Simmer for two to three minutes. Add the soaked poha and toss to mix.

4.      Serve hot, garnished with fresh coriander