Andhra style Mushroom Curry

                                                                               

Mushroom curry is good with both chapathi and rice. This I learnt from my mother. She use to prepare with very small buds which grows in rainy season. It will be very tasty when compared to mushrooms what we get in stores. If it is available for you. Just try that one as well.

INGREDIENTS:

Mushrooms - 1 Pack

Tomatoes - 2 Medium sized

Onions - 1 Medium sized (Optional)

Salt - To taste

Turmeric powder - A generous pinch

chilly powder- 1/4 spoon

TO GRIND :

Ginger - 2 inch long

Garlic cloves - 3 to4

Cloves -2

Cinnamon - 1 inch piece

Coriander seeds - 1 spoon

pepper corns - 5

Coconut fresh / dried - 2 to 3 pieces

Grind all together in to fine paste. 

PROCEDURE :

1.  Take a pan add 5 - 10 spoons of oil. When oil became hot add curry leaves and grinded Masala. Fry until masala smell starts or roughly for 5 mins. Then add onions which is optional fry for a minute.

                                                                                   

2. Add chopped mushrooms and fry for a minuted. Then goes chopped tomatoes fry until tomatoes starts leaving water. Add salt and turmeric powder. Add 1/2 cup of water and cook for 10 minutes or cook until mushroom & tomatoes fully done. Then finally add chilly powder mix well and off the stove.

                                                                                 

Tomato Potato curry

                                                                             

This curry is good with both rice and chapathi. There are two versions with this combination. One is Masala and one is normal. I am going to explain an normal one.

INGREDIENTS :

Tomatoes - 1 Medium sized
Potatoes - 1 big
Onion - 1 medium sized
Salt - To taste
Chilly powder- 1/2 spoon
Turmeric - A Generous pinch.
coriander leaves - 10 (Optional)

TO TEMPER :

Oil - 2 to 3 spoons
Cumin seeds - 1/4 spoon
Mustard seeds - 1/4 spoon
Curry leaves - 4
Chana dal - 1 spoon

PROCEDURE:

1. Take a pan. Add oil when it became hot add things under temper. When it starts spluttering add chopped potatoes fry for a minute. Then add Chopped onions fry for a minute. Add tomatoes wait until it oozes water. Then add salt and turmeric powder.

                                                                                 

2. Add 1/2 cup of water. And cook for 10 minutes or until gravy became thick. Then add chilly powder mix well and off the stove.  Sprinkle coriander leaves for extra fragrance and taste.

                                                                                

Bengal Gram Rasam

                                                                                

Ingredients For Rasam:

• Boiled water of Bengal Gram - 1 cup
• Water - 1/2 cup
• Rasam powder - 1 spoon
• Chilly powder - 1/2 spoon
• Salt - To taste
• Turmeric Powder - A generous pinch
• Tamarind - A small piece (1 inch)
• Chopped Tomato - 1 

To Temper:

• Mustard seeds - 1/4 th spoon
• Jeera - 1/4th spoon
• Curry Leaves - 5 to 6
• Garlic cloves - 2
• oil - 2 spoons
• Pepper powder - A generous pinch
• Hing - A generous pinch

PROCEDURE :

1. Take a bowl add all the ingredients under Ingredients for Rasam and boil it until water bubbles started. Roughly boil for 15 minutes.

                                                                            

2. Take pan add oil when it became hot add things under Temper. When it starts spluttering add boiled Rasam and off the stove. 

                                                                               

Tomato Egg Masala

                                                                             

INGREDIENTS:

Eggs - 2 /3 Boiled
Tomatoes - 2 Medium sized
Onions - 1 Medium sized
Turmeric - A generous pinch
Salt - To taste
Chilly powder - Half spoon
Garam Masala - 1/2 spoon
Ginger Garlic - 2 spoons
Bay leaf - 1
Cloves -3
Cinnamon - 1 inch
Jeera - 1/4 spoon

PROCEDURE :

1.  Take a pan add oil when it became hot add Bay leaf, Cloves , Cinnamon & jeera fry for a minute. Add ginger garlic paste and stir it. Then goes onions fry until golden brown color. Add Tomatoes and cook until it starts leaving water.

                                                                               

2. Add salt and turmeric and also add a cup of water. And let it cook until tomatoes were fully cooked. Then add boiled eggs and cook for a minute. Add Garam Masala and chilly powder mix evenly and off the stove.

                                                                                 

NOTE :
1. Don't forget to silt eggs with knife. 

Pointed Gourd curry

                                                                               

I never brought pointed gourd before. After coming here I just saw them in Indian store and I tried out my own. I just waiting for positive response from my Hus. He told it is tasty and good. Coming to the recipe

INGREDIENTS:

Pointed Gourd- 3
Tomato - 1
Onion - 1 Medium sized
Turmeric - A generous pinch
Salt - To taste
Chilly powder - 1/2 spoon

TO TEMPER:

Oil - 3 spoons
Chanadal - 1/2 spoon
Jeera - 1/4 spoon
Mustard seeds - 1/4 spoon
Curry Leaves - 3 to 5
Dried chilies - 1
Hing - A pinch
Garlic clove - 1 Mashed

PROCEDURE:

1. Peel out the skin and seeds inside the pointed gourd. Take a pan add oil. When oil became hot add things under the temper table. When it starts spluttering add chopped onions and pointed gourd fry for 2 minutes. Add turmeric and salt.

                                                                               

2.  Then add chopped tomatoes. Cook until tomatoes starts leaving water. In between add a small cup of water to avoid stickiness. when tomatoes well cooked add chilly powder and off the stove.

                                                                                 

Tomato curry

                                                                               

Tomato curry is Raghu's favorite curry !! He can live entire life with tomato curry. Tomato curry is good with both rice & chapathi. Here is the recipe.

INGREDIENTS 

• Tomatoes - 3
• onion - 1 medium
• Green chilies -1
• Turmeric powder- A generous pinch
• Curry chilly powder Or Normal Chilly powder - 1/2 spoon
• Salt - To taste

To Temper:

• Mustard seeds - 1/4 spoon
• Cumin seeds - 1/4 spoon
• Chana dal - 1/2 spoon
• Curry leaves - 4
• Garlic cloves - 1
• Hing - small pinch 

PROCEDURE:

1.  Take a pan. Add 2 spoons of oil. When oil become hot add things in temper table except garlic . When it starts spluttering add mashed garlic and fry for a minute.  Add onions & green chiles fry for a minute.Add chopped tomatoes wait until tomatoes starts leaving water. Add turmeric and salt.

2. Cook for 5 more minutes. Add water if needed. Sprinkle chilly powder mix evenly and off the stove. Add Coriander leaves for extra taste..

Egg Masala Curry

                                                                             

Egg Masala Curry is good with both chapathi and Rice. I learnt this curry from my mom. She cooks Non veg items well. This all time favorite curry in our home. If no chicken in home then we will prefer Egg curry . And recipe is as follows:

Ingredients for Egg curry:

• Eggs - 3 (Boiled)
• oil - 3 spoons
• Salt - To taste
• Turmeric - A generous pinch
• Chilly powder - 1/2 spoon
• Curry leaves- 3

Ingredients to grind:

• Ginger - 1 inch
• Garlic cloves - 2
• Cloves -2
• cinnamon - 1 small piece
• Coconut - 2 small pieces
• Onion - 1 small
• Tomato - 1 small 
• Mint Leaves (Optional)- 4
• Coriander Leaves(Optional) - 2 

Grind the above ingredients in to fine paste.

Procedure:

1.  Take a pan pour oil. When oil became hot add curry leaves. When it start spluttering add the grinded Masala. Fry for 10 mins by add water accordingly, Don't add more water curry will become watery.

                                                                                 

2. Take eggs and slit it. so that masala will go inside. Add salt, Turmeric powder,Chilly powder.Fry for 5 more minutes and off the stove.. 

Chanadal Coconut Curry/ Pappula kura

         
                     Chanadal Coconut Curry is very famous dish in one part (Guntur) of Andhra. My mom often prepares this curry. She prepares in two versions. One is with coconut and the other with Ginger Garlic. I like both versions. Soon I will post Ginger garlic version as well. This curry is good with both Chapathi and rice. Here is the recipe.

INGREDIENTS

* Channadal           1/2 cup
* Onions               1
* Curry Leaves     4 to 5
* Jeera                  1/2 spoon
* Salt                    To taste
* Turmeric            pinch

INGREDIENTS TO GRIND

•   Coconut(Dried or Normal)           3 pieces/3 spoons powderd
•   Jeera                                             1/2 spoon
•   Dhaniya seeds                               1 spoon
•   Tamarind  extract                          1/2 spoon
•   Curry leaves                                  5 to 7

PROCEDURE

# Soak chanadal for 2 hours.

#  Fry Jeera, Dhaniya Seeds and curry leaves. Grind coconut (I used coconut powder), Jeera, Dhaniya seeds, Tamarind Extract and Curry leaves.

                                                                             
# Take pan pour oil. When oil became hot add Curry leaves and Jeera. Add onions when it is half cooked add grinded masala.

# Add soaked chanadal and cook for 5 minutes. Add salt turmeric powder and tomato. Cook for 10 mins. Check whether chanadal cooked properly. Once it is done off the stove. And serve in bowl along with Chapathi or rice.                                                                                   

                                                                                   
                

                                                         

Plain Vada Masala Curry

   
                                Plain Vada Masala Curry is my own creation. I will explain in detail about that story. Once Raghu invited his friends for lunch. He invited 10 members but only 5 members had come. Out of my enthusiasm I prepared more items and almost every thing was finished except Vada and normal rice. You all know that Vada made with Chana Dal will become hard soon. I cant eat like that way and I cant throw because I treat food like a God. So I prepared curry with Vada. While we are having dinner Raghu just loved this curry and he used to ask me to prepare this curry that too when i prepared Vada for him.
Masala Vada and this Vada is different. This Vada you have to eat along with Dhaniya chutney/Kottimira pachadi. Dhaniya chutney is in my chutney list.

INGREDIENTS
Chana Dal 1 cup Onions 1 Ginger 1 small piece                                    Green Chilies 2 Dhaniya Leaves or Kottimira leaves 5 Tomato 1 Curry Leaves 4 Lemon 1/2 Spoon Chilly Powder 1/2 Spoon Salt To Taste

INGREDIENTS TO GRIND

Ginger                                       2 small pieces

Garlic Cloves                            2

Cloves                                       2

Cinnamon                                   2 Small pieces

Dhaniya Seeds                           1 Spoon

1. Grind Ginger,Garlic,Cloves Cinnamon & Dhaniya Seeds and keep it aside.Soak Chanadal for 1 or 2 hours. Add Ginger and Green Chillies and grind it. Dont make it as fine paste and don't add water too.

2. Wet your hands take batter and make it round as shown below. Leave slowly in oil and wait until golden brown color.

3. Prepare as many Vada's with that batter. Cut Vada's in to pieces as shown. Take pan heat oil. Add Grinded masala and fry for 2 minutes.

4. Add Onions and wait until onions are half cooked. Then add tomato and add salt and turmeric powder to it. When ever needed add small cup of water.

5. When tomatoes fully cooked add Vada's and squeeze 1/2 spoon of lemon. Add Half or One spoon of chilly powder.  

6. Mix even and off the stove.

                                                                                  

              

Easy Way To Prepare Sambar

                                                                     PROCEDURE  

     

                                                                                  

Easy Way To Prepare Palak Paneer Curry For Chapathi

Hello Friends Today i will teach you palak paneer curry which is yummy with chapathi or pulka. This recipe is of proper punjabi daba style which stoles Heart of food lovers

Ingredients :


Palak :                         1 bunch or Hand full

Tomato :                     1

Garlic :                        1 big clove or 2 small

Green chilies:              1 big or 2 small

Paneer :                     5 cubes

Oil :                           4 to 5 spoons

Jeera :                       1/4 spoon

Red dried chilly :        1

Curry Leaves :           3 to 4

Salt:                           As per your taste

Turmeric :                   pinch

Garam Masala :         1/2 spoon

                                                                       
                                                    palak, tomato & chillies in boiled water          

Procedure :


Boil water in a vessel add pinch of salt in boiling water. Add palak, tomato and chilly in the boiling water wait until green color of palak turns to thick green or keep for 10 mins in boiling water.

                                                                           
                                               Changed color of palak after boiling

Take boiled palak,tomato and chilly grind in mixer and keep it a side

                                                                         

Take a pan pour 2 spoons of oil and fry the Paneer until it became golden brown color, to get rid of raw smell of paneer. If u don't like paneer u can fry potato pieces.

                                                                         

                                                                             

In that pan add 2 spoons of oil and when the oil is hot add curry leaves, Jeera, Red chilly and mash cloves fry for 2 mins.

                                                                       

Then add that grinded palak,tomato and chilly in to that. After few minutes add pinch of turmeric and salt as per your taste.

                                                                     

 And stir often until oil gets separated.

                                                                           

Then add 1/2 spoon of garam masala.

After two minutes add fried paneer in to that and wait for 2 minutes and off the stove.

                                                                                                                                                       

And here is your yummy yummy palak paneer