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

Yam besan fry (Kanda pakodi)

Ingredients:

Boiled Yam (Udikinchina Kanda)                                -              100 grm

Besan                                                                    -              1 cup

Rice Flour                                                            -              ¼ cup

Ginger garlic paste                                           -              1 tbls (Optional)

Salt, red chilli powder,                                   -              As per taste

Onions                                                                  -              1 nos

Garam masala                                                   -              ½ tbls

Preparation:

Keep the oil for deep fry. In a bowl mash the boiled yam and add besan, rice flour, ginger garlic paste, salt, red chilli powder, onions and garam masala. Mix the ingredients by adding water. See no balls form in the mixture and make it into a paste. Soon the oil is hot fry this paste like pakodi and serve hot.

 

Combination:

Tomato sause, chilli sause, Fried chilli.

Fried chillies

Ingredients:

Chilli            -          5 - 10 nos

Salt               -          1/2 tbls

Oil                 -         4 - 5 tbls

Preparation:

Take Chillis, make a horizontal line with a pin or knife. 

Now add oil in a pan, when hot fry these green chillis and keep it aside. 

Now apply salt on the chillis and serve hot with any combination.

It can be stored for 3- 4 hours only.

Tamarind Urad dal fryums (Minapa vadiyala pulusu)

Ingredients:

Urad dal fryums                                -              1 cup

Tamarind paste                 -              3 tbls

Chana dal                            -              ¼ tbls

Mustard seeds                  -              ¼ tbls

Cumin seeds                      -              ¼ tbls

Urad dal                               -              ¼ tbls

Oil                                           -              2 – 3 tbls

Praparation:

Deep fry the fryums and keep it aside.

In 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. Now add green chilli, onions and tamarind paste, salt, red chilli powder and mix it and keep it cook for 5 minutes In a small flame and finally add the fryums into the pan, mix it and cook it for 2 minutes and serve hot in a serving plate.

Combination dish

 

Rice, Roti, Puri

Urad dal fryums (Minapa vadiyalu)

Ingredients:

Urad dal                               -              1 cup

Salt                                         -              2 tbls

Red chilli powder / green chilli paste       -              2 tbls

Ginger garlic paste           -              1 tbls

Preparation:

Soak urad dal for 2 hrs and add salt, chilli powder, ginger garlic paste and grind it. Grind it till the batter looks fluffy and white and take this batter into a bowl.

Take a plastic sheet and add this batter like small balls on the sheet evenly and dry it in the sun. In summer it takes one to two days to dry.

Now urad dal fryums are ready. We can deep fry the fryums and have it in lunch or dinner.

Traditional dish