Guacamole

Ingredients:

2 Avocados
1/2 lime, juiced
1 pinch cayenne pepper
1 Jalapeno pepper finely chopped (adjust to spice level)
1/2 cup onion pieces
1 Roma tomato, seeded and diced
2 tablespoon chopped cilantro
1 clove garlic, minced
salt to taste

Preparation:  

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, pepper and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Stuffed Mushrooms

Ingredients :

White mushrooms/ brown mushrooms  16 ounce (around 30 medium size mushrooms)
cream cheese 1 cup/ 6 0unce
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
3-4  scallions chopped
3-4  garlic cloves minced
1/2 tsp onion powder
1/4 tsp black pepper powder
1 tbsp olive oil
1/2 tsp parsley fresh/1/4 tsp dried (optional)
1/2 tsp thyme fresh/1/4 tsp dried (optional)
salt

Preparation :

1. Leave the cream cheese at room temperature until it is soft.
2. Remove the stems of the mushrooms and chop them along with garlic and scallions.
3. Heat 1 tbsp oil in pan and add chopped garlic, mushroom stems and scallions, pepper powder and salt and fry for 2 min.
4. Take a bowl and add cream cheese, Parmesan cheese, bread crumbs,  fried mushroom and scallion mixture, chopped parsley and thyme and mix well.
5. Stuff the mushrooms with cheese mixture and bake them in 350 F oven for 20 minutes
6. Serve hot as appetizer.


Tip: If you are using seasoned bread crumbs you can skip parsley and thyme.
       cheese has lot of salt so careful when adding salt

Cauliflower Egg Fry

Ingredients:

Cauliflower  1 ( cut to small pieces)
Onion 1 big Diced
Green chillies 2
Oil 3 Tbsp
Garlic 4 pods crushed
Mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaves 2 strings
turmeric 1/2 tsp
chilli powder
salt
eggs 2

Preparation:

1. Heat oil in the pan and add crushed garlic pods, mustard, cumin, and curry leaves and fry for 1 min until the mustard seeds splutter.
2. To that add chopped onions and green chillies and fry till the onions turn transparent.
3. Then add chopped cauliflower, turmeric and salt and mix well and close with lid and cook on medium heat for 10 min. stir in between.
4. Then add chilli powder according to spice level mix well and cook for 2 min.
5. Add the eggs to the cooked cauliflower mixture mix well and cook for 2 more minutes.
6. Check the seasonings and serve hot with rice or roti.
7. You can skip on eggs if you don't want to add them.

Ridge gourd peel chutney/ Beerakaya tokku pachadi

Ingredients:

skin of 3 large ridge gourds (about 2 cups)
7-8 green chillis
2 cups chopped tomato pieces
4 garlic pods
1cup chopped coriander
3 inch piece of tamarind2 tsps oil
1/4 tsp turmeric
1/2 tsp jeera seeds
salt as per taste

For seasoning/poppu/tadka:
1/2 tsp mustard and jeera seeds each
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1 tbsp oil

Preparation:

1. Heat 2 tbsp oil in pan add the green chillis and saute for a 1 min. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts.
2. Add the tamarind, tomatoes, garlic, jeera, turmeric, salt and fry till the water from tomatoes evaporates.
3. Then add coriander leaves and  fry for 1 min. let it cool and grind it to coarse chutney, adjust the salt and spice.
4.  Heat 1 tbsp of oil in a pan, add mustard, jeera seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
5.  Mix the seasoning to the ground chutney and serve with hot rice or dosa.

Ridge gourd milk curry/ Beerakaya palu koora

Ingredients:

 Ridge gourd / beerakaya  3 (peel the skin and chop)

Onions 1 chopped

1 tsp each mustard, cumin seeds and urad dal

Curry leaves few

2 green chillies 

4 garlic flakes (mashed)

Milk 3/4 cup

1/4 tea spoon turmeric powder

1 tsp salt (as per taste)

1 tsp chilli powder

2 tbsp oil

                             

Preparation:

1. Heat oil in a pan.  Add mustard, cumin and urad dal.  When mustard starts spluttering and urad dal changes color add onions, green chillies, curry leaves and garlic flakes. 

2.  Fry until the onions become transparent. Add chopped ridge gourd salt and turmeric stir and close with lid and let it cook on medium flame for 8-10 min.

3. Stir the curry in between, once the ridge gourd pieces get transparent and all the water gets evaporated add chilli power and cook it for 2 minutes.

4. Add milk to the curry and cook it till the curry thickens for 2-3 min

5. Serve hot with roti or rice.

                  

Karela Fry (Kakarakaya vepudu)

Ingredients:

Bitter gourd - 6 nos(medium sized)

channa daal - 1 tbsp

Cumin seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Curry leaves - a few leaves

Dried red chillies - 4 nos 

Turmeric powder - a pinch

Garlic clove - 6

Raw coconut pieces/grated coconut - 1/2 cup
Salt and chilli powder - according to taste
oil - for deep frying


Preparation:

1. Slice the bitter gourd into thin round circles. Add salt and turmeric powder to the bitter gourd and let it sit for 15-30 minutes. Squeeze and remove the juice from the bitter gourd.

2. Heat oil in a pan and add bitter gourd pieces to the pan and deep fry them until they turn little brown.

3.  Grind coconut, garlic cloves and 1 tsp chilli powder to fine powder.

4. Take another pan and add 2 tbsp oil and add channa daal, mustard seeds, cumin seeds, broken dry red chillies, and curry leaves and fry them for a minute.

5. To that add the powder of coconut, garlic and chilli powder and fry for 3-4 minutes on low until the raw smell of the garlic is gone.

6. Finally add the fried bitter gourd pieces and mix well and check the salt and chillie powder according to your taste. Fry for 3-5 minutes and serve hot with rice

Plantain fry/ Aratikaya vepudu

 

Ingredients :

2 plantains (peeled and cut into pieces)
1 onion chopped
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
1/4 tsp turmeric
1/4 cup coconut pieces/ coconut powder
5 garlic cloves
1 tsp coriander seeds/ coriander powder
1 tsp chilli powder
salt


Preparation :

1. Heat oil in a pan add cumin seeds, mustard seeds, dry red chillies and curry leaves then add onions saute for 2 min
2. Now add plantain piece, turmeric and salt mix well cover and cook on a low flame until plantain pieces become soft. Grind coconut, garlic, coriander and chilli powder to fine powder.
3. Sprinkle masala powder mix well and saute for 2 to 3 min. Finally check for seasoning and serve hot.

Potato fry

Ingredients :

4 potatoes
1 big onion thinly sliced
3 green chillies sliced
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies pieced
2 strings curry leaves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp oil
coriander leaves for garnish


Preparation :

1. Boil the potatoes peel the skin and dice to pieces.
2. Take a pan heat the oil and add channa dal, urad dal, mustard seeds, cumin seeds, red chilli pieces, and curry leaves and fry for 1/2 minute.
3. To that add green chilli pieces, and onion pieces and fry till they turn transparent and add ginger garlic paste and cook for a minute.
4. Add turmeric powder, red chilli powder, boiled potato pieces, salt, garam masala powder and fry for 5 minutes mixing well.
5. Finally check for taste, garnish with coriander leaves and serve.

Bhindi Masala

Ingredients :

1 pound okra/bhindi/ladyfinger (cut to 1/2 inch pieces)
1 big onion chopped
3 totatoes chopped
1 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 bay leaves
1 inch cinnamon stick
1 teaspoon red chilli powder
1/4 spoon turmeric powder
1/2 teaspoon garam masala
oil for shallow frying bhindi
salt to taste
coriander leaves


Preparation :


1. Take a nonstick pan heat the oil and fry the bhindi pieces( sprinkle some salt) until they are 70 percent cooked.
2. In another pan take 3 teaspoons oil and add cinnamon piece, cumin seeds and bay leaf.
3.when they splatter add onion pieces and fry till they are transparent about 3 min then add ginger garlic paste and fry for 15 sec.
4. To that add tomato pieces, turmeric and salt and cook on medium until they are soft.
5. Now add chilli powder, garam masala and fried bhindi pieces mix well and cook for 3-5 minutes until the oil separates out.
6. Finally check for taste and garnish with coriander leaves and serve hot with roti or rice.

Gutti Vankaya Kura ( Indian egg plant curry)

Ingredients :

10 purple colored small Brinjals
1 big onions  finely chopped
Tamarind small lime size ball
1/4 tsp mustard seeds
curry leaves
2 tsp Ginger-Garlic paste
1/2 tsp Turmeric powder
1 tsp Paprika
Salt to taste
2 Tbsp Vegetable oil
oil for frying

Masala Paste :

2 tbsp sesame seeds
2 tbsp ground nuts
1 tbsp chana dal
3  Dry red chillies
Few curry leaves
1/2 cup coconut Pieces 


Preparation :

1. Soak tamarind in 1 cup of water extract pulp and keep aside.
2. Dry roast chana dal, ground nuts, sesame seeds, red chillies, and curry leaves and cool them.
3. Grind the roasted ingredients along with coconut by adding some water to a thick paste.
4. By keeping stem intact slit the brinjals and deep fry them until they are 3/4 cooked. Once fried they look like this.

5. Take another pan and add 2 tbsp oil and add mustard seeds once they splutter add curry leaves and chopped onions and fry till they are golden brown.
6. To that add ginger garlic paste and fry for a 30 seconds and add salt, turmeric, and masala paste and combine well and cook for 5 minutes.
7. Then add the extracted tamarind pulp and paprika mix well and add fried brinjals and cook for 5-10 minutes ( until brinjals are fully cooked).
8. Finally adjust the seasoning and serve hot.

Mango & tomato curry

I learned this recipe from my sister who stays in Virginia. Vijaya akka thankyou... naresh likes this dish.

Ingredients :

Raw mango 1 medium size (cut into cubes)
Tomatoes 4 diced
Onion 1 big chopped
mustard seeds 1 teaspoon
Curry leaves 8-10
turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
salt as required
spring onion for garnish (optional)
oil 2 tablespoons

Preparation :

1. Take oil in pan once it is hot add mustard seeds and let them splutter, to that add curry leaves and onions and fry till onions are soft.
2. Add tomatoes, turmeric and salt mix well and cook till the tomatoes are half cooked for about 3-4 minutes.
3. Then add cubed mango pieces and chilli powder and combine well and close with lid and cook on medium heat until the mango pieces turn soft. (add 1/2 cup of water if required)
4. Finally adjust the seasoning and garnish with spring onions and serve.

Beerakaya Senagapappu Kura ( Ridge Gourd Chana Dal Curry)

Ingredients : 

Beerakayalu/ Ridge Gourd  3 (medium size) 

Senagapappu(Chana dal)  3/4 cup

Onion big 1 (chopped)

Green chillies 2 (chopped)

Tomatoes  2  (chopped)

urad dal/ minapoppu  1/2 tsp

cumin seeds 1/2 tsp

mustard seeds 1/2 tsp

curry leaves 1 string

turmeric powder 1/4 tsp

Red chilli powder 1 tsp ( adjust according to spice)

Oil 2 tbsp

Salt to taste 

Preparation :

1. Soak chana dal in water for about an hour.
2. Heat oil in the pan and add urad dal, mustard seeds, cumin seeds, curry leaves and let them splatter on medium heat.
3. Then add chopped onion, green chillies, turmeric, salt and let them cook until they turn golden brown.
4. Add chopped ridge gourd and cook until half done, then add soaked chana dal, chopped tomatoes, red chilli powder mix well close with lid and let it cook for 5 minutes on medium. Check in between if it burns.
5. Then add a cup of water, let it simmer until it reaches desired gravy consistency, check for seasonings switch of the stove and serve hot with rice or roti.

Dondakaya Vepudu (Tindora fry)

Ingredients :

1 pound Dondakayalu / Tondli / Ivy Gourds/ Tindora
(Cut into thin slices)
1 big onion chopped
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
10-12 fresh curry leaves
1/2 tsp of turmeric pwd
1 tsp red chilli powder
salt to taste
2 tbsp oil
1 tsp Besan (senagapindi/ gram flour)


Preparation :

1. Heat the oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the channa dal, urad dal, mustard seeds, cumin seeds, red chillies and curry leaves let them splutter and turn brown.
2. Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn.
3. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Keep checking in between, till they lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
4. Don’t overcook the dondakayalu, they should retain that, slight crunchy texture.
5. Now add the chopped onion pieces and fry for another 5 minutes.
6. Then add the red chilli powder and gram flour combine well check the seasoning and let it cook, uncovered for another 2 minutes on medium heat.Turn off the heat and serve.

Palak paneer

Ingredients :

250 grams paneer
1 bunch of palak / spinach
2 medium sized onions (finely chopped)
2 medium size tomatoes (finely chopped)
2 green chillies (slit into half)
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp cumin seeds
2 bay leaves
1 tsp garam masala
2 tsp lime juice
3 tbsp oil
Salt to taste
Cream for garnish

Preparation :

1. Cook the palak (spinach) for about 5 minutes in boiling water drain and grind it to fine paste after it is cold.
2. Cut the paneer into small cubes and fry in oil till light golden brown.
3. Heat the oil in a non-stick pan and add the bay leaf, cumin seeds. Wait till it crackles and ensure that it does not burn.
4. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and sauté for another 1-2 minutes. Then add the tomato pieces and stir till the oil separates.
5. Add the palak paste to this mixture along with 1/2 cup water, you can use water drained after cooking spinach.
6. Add the paneer, garam masala, lime juice and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.
7. Garnish with some cream in the end and serve hot with roti or rice.

Green beans curry

Ingredients :

 1 lb. green beans, stems trimmed and cut into 1/2-inch pieces
 1 potato diced
 4 tomatoes diced
 1 big onion, chopped
 1/2 tsp cumin seeds
 1/2 tsp mustard seeds
 Curry leaves
 1 tsp red chillie powder
1/2 tsp turmeric powder
 2 tbsp canola oil
 Salt to taste
 Fresh cilantro for garnish 

Preparation :


1. Boil the chopped beans in 1 cup of water and some salt for about 5 minutes. Until they are half cooked and drain the water and keep aside.
2. Preheat a large sauté pan and add oil.  On medium heat sauté mustard seeds, cumin seeds, and curry leaves.
3. Add onions and fry till golden brown and add diced potato pieces, salt, and turmeric powder.  Cover and cook till the potato pieces are fork tender.
4. Add tomatoes, and red chillie powder and sauté for 3-4 minutes.  Stir in boiled green beans,  add 1 cup of water cover, and simmer on low heat for about 10 minutes or until beans are tender.
5. Garnish with cilantro and serve.

Gummadikaya Kura ( Pumpkin Curry)

 Ingredients : 

 Pumpkin – 2cups(peeled and cubed)
 Tomato – 1 Big (chopped)
 Onion - 1 Big (chopped)
 Green chillies – 2 slit
 Red chilli powder – 1/2tsp
 Turmeric powder – 1/4tsp
 Coriander(dhania) powder – 1 tsp
 Oil – 3 tsp
 Urad dal – 1 tsp
 Mustard seeds – 1/2 tsp
 Cumin seeds – 1 tsp
 Red chiilies – 2
 Garlic cloves 3 crushed
 Curry leaves – 10
 Coriander leaves for garnishing
 Salt to taste

Preparation :

• Heat 3 tsp of oil in a pan. Add the mustard  seeds and let them splutter.
• Add urad dal, cumin seeds, dry red chillies, garlic and curry leaves and fry till golden brown.
• Add the chopped onions, green chillies and fry them till transparent.
• Now to this add 2 cups of cubed pumpkins, turmeric and salt and let it cook covered on low heat  for 10 min.
• Add  chopped tomatoes, red chilli powder, coriander powder and mix well and cook for 5 min.
• Add 1/2cup water,  cover and cook on medium heat till pumpkin is soft and cooked.
• Garnish with coriander leaves.
• Serve hot with rice or rotis.

Gummadikaya Pulusu (Pumpkin Curry)

Ingredients:

pumpkin / butternut Squash(around 2 cups)

yellow onion 1 large (sliced)

green chillies 2 (slit)
Chilli powder  1/2 tsp

ginger 1 inch (peel and chop)

tamarind lemon size ball (pulp 4-5 tbsp)

Jaggery (2 tbsp approx)

Salt to taste
Water 2-3 cups (to make pulusu)

For seasoning:

oil 2 tbsp

channa dal 1 tsp
urad dal 1 tsp
dried whole red chilli (broken)

cumin seeds 1 tsp

mustard seeds 1/2 tsp
Curry leaves 

Big pinch of hing

tsp turmeric 1/4th tsp

Preparation:

1. Peel, clean, remove the seeds from pumpkin and dice to medium size pieces.
2. Heat the oil in a deep skillet on medium heat and add channa dal, urad dal, red chilli and fry till golden brown , add cumin and mustard seeds and allow them to crackle.
3. Add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes.
4. Now add sliced onions and fry till translucent. Add the diced pumpkin, salt, chilli powder and cook them for 5 minutes.
5. Soak tamarind in 1/2 cup water and extract pulp. Add pulp and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes covered. Keep stirring in middle.
6. Add jaggery and adjust the seasoning if needed and cook for another 5-8 minutes or till done.
7. Serve hot with rice or Roti.