Chick pea (Kabuli senagalu) coconut curry

Ingredients:

Chick pea                             -              1 cup

Dried graded coconut    -              ¼ cup

Coriander powder           -              1 tbls

Cumin powder                  -              1 tbls

Turmaric                              -              pinch

Red chilli powder             -              2 tbls

Salt                                         -              2 tbls

Green chilli                         -              2 nos

Onion                                    -              1 nos

Tomato                                                -              1 nos

Ginger garlic paste           -              1 tbls

Popu dinusulu

Preparation:

Soak chick pea overnight and Cook them in a pressure cooker for 6 – 7 whistles.

Add oil in a pan, when hot add popu dinusulu, when chit-phat add green chilli, onion and after a minute add tomato and turmeric and fry. Now add coriander powder, cumin powder and after a minute add water, chick pea and graded coconut and cook for 5 more minutes. Lastly add salt and red chilli powder fry it for 2 minutes and serve hot.

Green gram fenugreek leaves curry (pesara pappu menthi kura)

Ingredients:

Green gram(Pesarapappu)          -              1/2 cup

Fenugreek leaves                            -              1 cup

Salt, Red chilli powder                    -              as per taste

Mustard seeds                  -              ¼ tbls

Cumin seeds                      -              ¼ tbls

Urad dal                               -              ¼ tbls

Chana dal                            -              ¼ tbls

Red chilli                              -              3 nos

Preparation:

Cook green gram and keep it aside. Now add oil in a pan, when hot add chana dal, urad dal, red chilli, cumin seeds, mustard seeds and turmeric. When chit-phat add fenugreek leaves and fry, now add green gram, salt and red chilli powder and serve hot.

Besan curd curry (Senaga pindi perugu pachadi)

Ingredients:

Besan                                    -              1 cup

Curd                                      -              1 cup

Cumin seeds                      -              1 tbls

Ginger garlic paste           -              1 tbls

Red chilli powder             -              1 tbls

Slat                                         -              1 tbls

Chana dal                            -              ¼ tbls

Mustard seeds                  -              ¼ tbls

Cumin seeds                      -              ¼ tbls

Urad dal                               -              ¼ tbls

Red chilli                              -              3 nos

Curry leaves

Coriander leaves

Onion

Preparation:

Take a bowl, add besan, salt, red chilli powder, cumin seeds, and ginger garlic paste. Mix these ingredients to make a dough by adding water. Now make them into small balls and cook them in steam.

In another pan add oil, when hot add chana dal, urad dal, red chilli, cumin seeds, mustard seeds and turmeric. When chit-phat, add curry leaves, coriander leaves, Onion, ginger garlic paste, and curd and cook it. Now add besan balls and cook. This should be cooked still the water is vanished in the pan.

Now take this in a serving bowl and serve hot.

Combination 

Rice, puri, Idli

Stuffed Bitter guard (Kakarakaya karam)

Ingredients:

Bitter guard small                             -              4 Nos

Fried kaju                                            -              2 tbls

Fried ground nut                              -              2 tbls

Fired sesame                                     -              2 tbls

Onions                                                  -              1 Nos

Tamarind                                             -              1 inch

Salt, red chilli powder                     -              as per taste

Coriander leaves

Graded dried coconut                    -              2 tbls

Curry leaves

Red chilli                                              -              2 Nos

Cumin seeds                                      -              ½ tbls

Chana dal                                            -              ¼ tbls

Mustard seeds                                  -              ¼ tbls

Cumin seeds                                      -              ¼ tbls

Urad dal                                               -              ¼ tbls

Red chilli                                              -              3 nos

Curry leaves

Coriander leaves

Preparation:

Peel off the waste on the bitter guard and remove the seeds and deep fry in oil.

IN a mixer jar add kaju, ground nut, sesame, tamarind, graded coconut and cumin seeds. Grind this and stuff this mixture in bitter guard. Now fry this bitter guard in slight oil.

In another pan add oil, when hot add chana dal, urad dal, red chilli, cumin seeds, mustard seeds and turmeric. When chit-phat, add curry leaves, coriander leaves, Onion and bitter guard. Fry this for 2 minutes and take in a serving plate and serve hot.

Combination:

Rice

Snake guard besan curry (potlakaya senaga pindi koora)

Ingredients:

Snake guard pieces         -              1 cup

Chana dal                            -              ¼ tbls

Mustard seeds                  -              ¼ tbls

Cumin seeds                      -              ¼ tbls

Urad dal                               -              ¼ tbls

Red chilli                              -              3 nos

Curry leaves

Coriander leaves

Ginger garlic paste           -              1 tbls

Besan                                    -              3 tbls

Preparation:

In a bowl add besan, salt, red chilli powder, ginger garlic paste mix this thoroughly (Add water if required) to make a dough. Now make small balls with this dough and keep it aside.

Take a pan add oil, when hot add chana dal, urad dal, red chilli, cumin seeds, mustard seeds and turmeric. When chit-phat add curry leaves, coriander leaves, green chilli, Onion, snake guard pieces and fry them for 10 minutes. Now add the balls and red chilli powder into the pan and fry for 10 more minutes. Serve hot in a serving bowl.

Combination:

 

Rice, Roti, Chapathi