Beerakaaya Tomato Pachadi

Ingredients:

• Beerakaya: 2 (peeled and cut into cubes)
• Tomato 2 (cut into cubes)
• Onion: 1/2
• Green Chillies: 5-6
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Urad dhal: 1/4 tsp
• Oil: 3 tsps
• Tamarind: 1.5 tsps
• Salt: To Taste
• Coriander: Handful

Method:

1. In a non stick pan drop in the oil fry the tempering ingredients and chillies.
2. Once these are done drop in the tomatoes, saute for a couple of minutes then add the cut beerakaaya cubes, sprinkle salt mix well, tamarind and cook covered for 5-10 mins.
3. Course grind the ingredients with coriande once these are cooled down else it will flash out of the mixie.
4. Tranfer to a serving bowl and temper on top once again which gives a added taste and Serve with Steamed Rice ghee on top.

Aratikaaya Capsicum Fry

Ingredients:

• Aratikaaya/Raw Banana: 2 (Peeled and cut into cubes)
• Capsicum: 2 (Cut into small cubes)
• Oil: 3 Tbsps
• Cumin: 1.5 tsp
• Chilli Powder: 2 tsps
• Roasted Channa Dhal Powder: 2 Tbsps
• Salt: To taste
• Coriander: for garnish

Method:

1. Take a non stick pan add in the 3 tbsps of oil fry the cumin until they sluppter.
2. Once there are done drop in the cut aratikaaya cubes and cook covered for 5 mins. Take out the lid and drop in the capsicum cubes. fry for a couple of mins and cook covered for 4-5 mins. 
3. Take out the lid and fry the capsicum and aratikaaya to roasted texture.
4. Sprinkle Chilli Powder, Roasted Channa Dhal and Fry again for 2 mins.
5. Sprinkle salt just before to switch off the stove.
6. Transfer to a serving bowl and garnish with coriander. 
7. Serve with Steamed Rice with Ghee.

Kaakarakaaya Koora

Ingredients:

• Kaarakaaya/Bitterguard: 1/2 kg (slightly peeled and cut into circles)
• Onion: 1 (Chopped into Julians)
• Roasted Channa: 3 tbsps
• Red Chillies: 4-5
• Cumin: 4 tsps
• Mustard: 1/2 tsp
• Urad dhal: 1/4 tsp
• Oil: 5 tbps
• Turmeric: Pinch
• Garlic: 2 pods
• Green Chillies: 2
• Tamarind Paste: 2 Tbsps
• Salt: To Taste

Method:

1. In a microwave bowl place the cut bitter gourd, sprinkle salt and 2-3 tsps of oil, tamarind paste and cook for 5 minutes.
2. Fry rost channa dhal, cumin and red chillies. Once fried make powder of the same and keep aside.
3. Take a kadai add oil fry mustard, 1/2 tsp of cumin and fry. Drop the garlic pods, green chillies and fry.
4. Now add in the onions and fry to golden brown. Sprinkle salt and turmeric to the onions mixture.
5. Once these are fried drop in the bitter gourd pieces and fry till you feel the bitter gourd is roasted. Add in the powdered channa dhal mixture to the curry. Fry on medium flame for a couple of minutes
6. Transfer to a serving bowl.
7. Serve with Roti or Rice.

1. 

Majjiga Pulusu

Ingredients:

• Curd: 1/2 litre (little sour)
• Green Chillies: 2
• Ginger: 1/2 inch
• Corriander leaves: few
• Bottle Gourd: 1 cup (chopped into cubes)
• Raw Banana: 1 (peeled and cut into cubes)
• Besan: 3 Tbsps
• Mustard: 1/4 tsp
• Cumin: 1/4 tsp
• Hing
• Salt: To taste
• Turmeric: Pinch
• Oil: 3 tsps

Method:

1. Pour curd into a shaker and make a thick buttermilk, add salt to it
2. Course grind ginger, green chilies and corriander and mix with butter milk and keep a side.
3. In a cooking vessel add 2tsps of oil and fry mustard, cumin.
4. Drop in the veggie pieces sprinkle salt and cook covered for 10-15 mins till the veggies are cooked.
5. Once these are cooked pour in the buttermilk and mix besan, sprinkle hing with butter milk. 
6. Keep on low flame and cook for 10-15 mins.
7. Transfer into a serving bowl.
8. Serve with steamed rice.

Cabbage Peas Curry with Chilli Ginger

Ingredients:

• Cabbage: 2 cups (finely chopped)
• Green Peas: 1 cup (i have used frozen peas)
• Green Chillies: 3-4
• Ginger: 1 inch
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Urad dhal: 1/4 tsp
• Channa dhal: 1/4 tsp
• Salt: To Taste
• Curry Leaves: Few
• Oil: 2 tbps

Method:

1. Microwave finely chopped cabbage with salt and 1 tsp of oil for 10 mins. OR Cook cabbage on stove with water for 10-15 mins. 
2. Grind green chillies and Ginger to paste and keep aside.
3. In a kadai heat oil and fry the temperings. Drop in the green peas and fry for 5 mins till they become soft. Sprinkle salt and cook.
4. Once the green peas are done add the cabbage half cooked in microwave or pressure cooker. mix well with the green peas. Now add the chilli ginger paste and cook for a couple of minutes.
5. Transfer to a serving bowl and Serve with Steamed Rice.

Dosa Batter for a Crispy Dosa

Ingredients:

• Minapappu ( Urad Dal) - 1 Cup
• Idli rice/ Dosa rice - 3 Cup
• Regular normal rice - 1 1/4 Cup
• Fenugreek - 1/4 tsp
• Salt

Method:

1. Soak Minapappu separately and both varieties of rice and fenugreek together for 3-4 hours.
2. Grind minapappu separately and grind both varieties of rice & fenugreek together.
3. Now mix all together and add salt.
4. Keep it outside for 2-3 hrs for fermentation and then store in refrigerator.

Vegetable Rice

Ingredients:

• Basmati Rice: 1.5 Cups
• Chopped Vegetables: 2 cups (Carrots, Green Peas, Beans)
• Green Chillies: 2-3
• Cloves: 2
• Cinnamon Stick: 1/2 inch
• Ginger Garlic Paste: 1 tsp
• Salt: To Taste
• Oil: 2-3 tsp

Method:

1. Wash and Soak Rice for 20 mins.
2. In a pressure cooker, add 2-3 tsps of oil fry ginger garlic paste. Once it turns golden. Fry the cinnamon stick and cloves.
3. Drop the veggies and saute for a couple of minutes. 
4. Add rice with 1;1.5 ratio of water for basmati rice. Squeeze few drops of lemon this helps rice to not be sticky. Add salt, taste the water - it must be salty.
5. Cook for two whistles.
6. Serve Hot Hot Vegetable Rice with Onion Raita.

Carrot Orange Juice

Ingredients:

• Carrots: 6-7
• Oranges: 5 small / 3 big 
• Lemon: few drops

Method:

1. Peel the carrots and oranges (i have used small oranges which i get over here also called as cuties), cut into half.
2. Blend them in a juicer and squeeze few drops of lemon.
3. Serve with few ice cubes.

I started loving these juices because of my husband. He has brought a hude juicer blender which i am gonna use and make a lot number of juices. :)

And Love these cutie oranges super cute as their name and sweet :)

Green Gram Sprouts Veggie Curry

Ingredients:

• Green Gram: 1.5 cups (Soaked, Sprouted and boil in a pressure pan for about 2 whistles)
• Tomatoes: 3
• Onions: 2
• Potato: 1
• Mustard: 1/2 tsp
• Cumin: 1/4 tsp
• Green Chillies: 2-3
• Red Chilly Powder: 1-2 tsps
• Garam Masala: 1 tsp
• Corriander Powder: 1/2 tsp
• Turmeric: Pinch
• Coriander leaves
• Salt: To Taste
• Oil: 3-4 tbsp
• Lemon: 1

Method:

1. Chop Onions, Tomatoes and Chillies finely. Cut Potatoes into small cubes.
2. In a kadai heat oil drop in the mustard, cumin and fry till done. Add in the finely chopped green chillies, Onions and fry till golden brown. 
3. Once these turn golden brown add potatoes cook till the cubes are soft. Now add tomatoes and sprinkle salt, garam masala, coriander powder, turmeric and red chilly powder mix well and cook covered for about 5 mins.
4. Once the mixture turns to a gravy like texture drop in the boiled sprouts and mix well. Cook covered again for a couple of minutes.
5. Transfer the curry to a serving bowl garnish with coriander and squeeze some drops of lemon.
6. Serve with Roti/Chapati.

Beans Potato Curry

Ingredients:

• Beans: 150 gms
• Potato: 3 (medium sized)
• Cumin: 1/4 tsp
• Mustard: 1/2 tsp
• Uradh dhal: 1/4 tsp
• Green Chillies: 2
• Salt: To Taste
• Oil: 2tbsp

Method:

1. Cut potatoes into small cubes and beans finely chopped.
2. In a wok add oil fry the temperings and green chillies.
3. Drop in potato cubes and cook covered for a couple of minutes on medium flame.
4. Once the potatoes are half cooked add in the beans sprinkle enough salt and cook covered for 10 mins on medium flame.
5. Check for salt and tranfer the curry into a serving bowl.
6. Serve with Steamed Rice.

Dondakaaya Ullikaaram

Ingredients:

• Dondakaaya: 1/2 Kg
• Onions: 3 
• Red Chillies: 7-8
• Cumin: 2 tsps
• Salt: To Taste
• Oil: 3 tbsp
• Turmeric: Pinch

Method:

• Slit the Dondakaayalu in 4 parts and place in a microwable dish. sprinkle a 2 tsp of salt and 2 tsp of oil and mix well. Cook in a Microwave for 10 mins. (can pressure cook for 1 whistle)
• In a wok dry roast cumin and red chillies till you can smell the flavours coming out. Cut the onions into cubes.
• Grind cumin and red chillies then add the onions and course grind the ingredients,
• In a pan add 3 tbsps of oil fry the ground mixture till the onions are cooked and turned golden colour. 
• Once this is done add the cooked dondakaayalu and salt & mix well and cook on medium flame for 10 mins till the flavours of onion mixture is taken by the dondakaayalu. 
• Transfer to a serving bowl and Serve with Steamed Rice.