Spinach Soya beans and Yellow peas curry-Healthy Recipe

Spinach is one of my hubby's favorite veggie. Spinach is also one wonderful nutritious veggie which can be used with any combo. Here, I used soy beans and yellow peas along with spinach. This turned wonderful and delicious. I am also posting the nutritional content for soy, yellow peas and spinach. This curry can be had with rice/roti.

Nutritional Information:

Spinach:                                           Soy Beans:                                     Yellow Peas:

 

Source:

http://www.oceanmist.com/images/spinach/spinach_nutrition.jpg

http://www.fruitsandveggiesmorematters.org/wp-content/uploads/UserFiles/Image/cooking/good/nutrition/fvdb/labels/Nutrition_Facts_Soybeans.jpg

http://www.quitehealthy.com/nutrition-facts/food-labels/labelL159741.gif

Ingredients:

Soy beans (Dry) -1/2 cup
Yellow Peas (Dry)-1/2 cup
Spinach washed and chopped-3cups
onion-1/2cup chopped
Ginger-1 inch
Garlic-2 cloves
Tamarind concentrate (Juice)-4tbsp
Garam masala-1/2tbsp
Coriander powder-1tbsp
Green chili-2
Red chili powder-1/2tbsp
Salt to taste
Mustard seeds-1/2tbsp
Cumin seeds-1/2tbsp
Red chili-1
Curry leaf- 1 spring(Optional)
turmeric-1/4tbsp
oil-2tbsp

Method:
Soak Soybeans and yellow peas together for 6hrs and pressure cook them for 2 whistles. Drain water and keep aside. Do not throw the drained water.

Heat oil in a pan and add cumin seeds and mustard seeds when they splatter add red chili and saute. Add onion, turmeric,green chili, curry leaf and cook till it is tender, meanwhile grind garlic, ginger and green chili together and add this mixture to onion. Close the pan with the lid, cook till the oil leaves the curry from sides. The add spinach and cook till it is well done. Mash cooked soy beans and yellow peas coarsely and add it to the spinach, also add 1/2 cup water (that is drained from beans) and mix well.

Finally add red chili powder, tamarind extract, coriander powder and salt to taste and mix well. Check for taste and cook till the raw flavor from spinach goes away. Turn off the stove.

Enjoy this curry with roti/naan/rice. Hope you like my recipe.

Besin Bhendi Fry

Besin/ Senaga Pappu/ Gram flour is one wonderful powder that adds magic taste to few recipes, besin bhendi is one of them. Everyone like their bhendi/Bendakaya fry crispy and no sticky, that is possible only when we deep fry the vegetable which is unhealthy. Addition of besin to the already cooked bhendi fry makes the curry non greasy by absorbing all the moisture in the fry. Bhendi is my dad's favorite vegetable, now after tasting this curry my hubby became a huge fan of bhendi. Now coming to the recipe.

Ingredients
Bhendi/Ladies finger- 20 in number chopped to medium size pieces
Besin flour- 3tbsp
onion- finely chopped-1 small
green chili-1 chopped
Ground nuts/palli- fried in oil till golden brown-20 in number (optional)
red chili powder-1/4tbsp
salt to taste
Amchur powder/dry mango powder-1/2tbsp(Optional, but gives a kind of snack flavor to the recipe)
Coriander powder-1/2tbsp
cumin powder-1/4tbsp
Oil-3tbsp
ginger garlic paste-1/2tbsp
Mustard seeds-1/2tbsp
Cumin seeds-1/2tbsp
urad dal (Minapa pappu)-1tbsp

Directions
Heat oil in a pan and add mustard seeds, when they start splattering add cumin seeds and urad dal. When the urad dal turns brown add onion and fry till they are transparent. Add turmeric and ginger garlic paste and cook till raw smell disappears. Add bhendi and cook till they are tender you can cook even by closing the pan with a lid or in an open pan. Cooking in a closed pan makes it to cook faster, but once the bhendi is cooked you will have to remove the lid and cook. Add Cumin powder, coriander powder, red chili powder, salt and amchur powder and mix well. Finally add 3 tbsp of besin flour and mix well. Cook in the while lid open under medium flame till the fry turns crispy. Finally add oil roasted ground nuts and mix well. Turn off the stove garnish with cilantro if you like and serve with rice. This goes awesome with tomato rasam and white rice.
Hope you like my recipe, please leave your valuable comments!!!

Spring Onion Gram flour curry

Few days back when I visited Vimitha anad's blog "My culinary trial room" I found this amazign recipe. It is very simple and I love this curry due to a very special reason that I always dump the leftover spring onions every time I bought it, now I know how wonderful recipes can be made from scrach as well. This recipe is very simple and it tastes wonderful with pulka/roti. I just fell in love with this curry by tasting it just one time. Hope you will like it too!

Ingredinets:
Spring onions -1 bunch(10 in number) chopped
Onion finely chopped-1/2cup
Gram flour/besin-2tbsp
Green chili finely chopped-1
Mustard seed-1/2tbsp
cumin seeds-1/2tbsp
turmeric pinch
red chili- 1
oil-2tbsp
ginger garlic paste-1/2tbsp
Red chili powder-1/4tbsp
salt to taste

Directions:
Heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds and when they start splattering add red chili and onion. When the onion turn transperant, add ginger garlic paste, turmeric and when the mixture leaves the raw smell. Add Spring onion and they will cook in 5min under medium flame., when they are done add red chili powder, salt and mix well. Finally add gram flour and mix well. cook for 2min under slow flame. Garnish with cilantro if you wish. Serve hot with roti or it goes well with rice too!
hope you like my recipe please leave your valuable commets!!!!

Fish Fry Indian Style

When ever I prepare this curry, I remember the lady at Apple bees (Restaurant In America), she is a waitress. It was my first visit to this restaurant, when we (me and my hubby) were given menu cards I was seriously searching for vegetarian (Veggie) item, but to my surprise I could not find single item. So, my hubby asked the waitress if she could help us in ordering any veggie item for us, and here is the most interesting part of the story she suggested the items in the menu that contain fish. Perfect! right, to her fish is a veggie food, then I asked her to suggest the item that contains no meat, then she said that's what I am saying you can have these(that contain fish) items they do not contain meat. I struggled a lot to explain her what veggie means according to me, finally I have to order a mushroom pizza (No problem! Pizza is always my first priority). And there the story ends, BTW in India, I heard that Calcutta people do consider fish as a veggie. But according to me, I do not agree! I made this fry for my hubby, he loved it, hope you like it too!!

Easy fish fry in Indian style

Ingredients
Fish slices ( I used the frozen salmon)- 4 large
Cumin powder-1tbsp
coriander powder-2tbsp
red chili powder to taste
salt to taste
Lemon juice-2tbsp
garam masala-pinch
turmeric powder-1tea spoon
Feenu greek powder-1/2tbsp
oil-4tbsp
and oil for frying

Directions:
Clean fish pieces, remove skin if present. Wash them and drain all water by pating with paper towel, Now cut the fish pieces into 1inch thickenss each.

Mix all the above mentioned ingredients in 4tbsp of oil and apply on both sides of the fish pieces. 

Refrigerate for about 2hrs.

Heat 3tbso of oil in a  pan and fry this pieces untill they turn golden brown on both sides.

Add more oil if necessary.

 Do not distrub pieces frequently, since they are delicate they break easily. Here are the delicious fish fry ready to serve!!!!

Remember, when ever you marinate any kind of meat do not forget to add lemon juice. Research, shows that marinated meat with lemon juice has less carcinogens compared to unmarinated meat.
  

Mixed Vegetable Kurma and Happy Ugadi!!!!

Happy Ugadi!!! To all my dear Friends, Visitors and fellow Bloggers!!!
Yummy!!! see the picture, it looks very colorful right!!! I know you started craving for it!! I had it with naan. I cannot describe in words how delicious it was. I say naan is the perfect combo for this curry, but roti bhi chelega!!!! you can even make this curry heavenly by adding few chunks of panner (Look at my face !!! because I have no panner in my fridge). Now coming to the recipe
I prepared this recipe for only 2, and that too for one serving. So, I mentioned very low quantity of ingredients if you wish to make more try to double the amount mentioned.
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART

Ingredients
Potato- medium size cubed-1/2cup
Cauliflower- large florets-1/2cup
carrot- medium size cubed-1/2cup
Beans- 1 inch slices-1/4cup
green peas- 1/4cup
Onion-1/4cup
bay leaf-2
clove-2
dalchini/cinnamon-1 inch stick
elachi/cardamom-2
ginger garlic paste-2tbsp
sour cream-2tbsp
yogurt/curd-2tbsp
green chili-2
coconut fresh grated-3tbsp
salt to taste
red chili powder-1/4tbsp(or to taste)
garam masala-pinch
turmeric-1/8th tbsp
cumin and coriander powder 1/2tbsp each
cilantro/dania/kotimera-for garnishing

Method:
Boil all the vegetables mentioned in blue color, till they are tender but their structure remain intact. Do not cook them till they become mushy. Now take a pan and heat 2tbso of oil, add mustard seeds, cumin seeds, red chili one by one and wait till mustard splatters. The add bay leaf, clove, Cinnamon, cardamom,onion green chili and cook till onion is tender. Add ginger garlic paste, turmeric and cook till raw flavor of garlic goes away. Then add all spices red chili, cumin-coriander powder, salt and mix well. Add coconut, and little water if you wish. When the coconut is cooked add vegetables and mix well, you can add more water if you do not like curry dry. Check for taste, cook under medium flame by closing the pan with lid for 10-15min and finally add sour cream, garam masala and mix well. Turn off the stove, take the mixture into a serving bowl and garnish with cilantro.

Remember, to take off your curry after cooking form the pan to a serving dish, if your curry still remains in the same pot it may cook more because of heat. because of this it may become very soft and mushy.
 Hope you like my recipe!!! Enjoy!!! your DD

Tofu and French cut beans stir fry

This is the first time I experiment with tofu. I tried many times finding it in grocery stores like Walmart and Kroger, but never found it. Few days back I found it in the vegetable section at Walmart and with out a anther thought I just grabbed two packets. I recommend you use extra firm tofu for this preparation.

Ingredients
Tofu -cubed 1/2 cup
French cut beans 3 cups
Oil 1 tbsp
Fresh grated coconut /dry powder-2tbsp
Ginger garlic paste -1/2 tbsp
Red chili powder 1/2 tbsp
Salt to taste
Coriander powder 1/2tbsp
Curry leaf 1 rib optional
Onion chopped 1/2 cup
Green chili-1
Mustard seeds 1-2 tbsp
Cumin seeds 1/2 tbsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Turmeric pinch

Method
Heat oil in a skillet and add mustard seeds, cumin seeds, urad dal and Chana dal. When they turn golden brown add green chili, onion and curry leaf and sauté till onion is tender. Then add ginger garlic paste and turmeric and cook till raw flavor goes away. Add beans , some salt and cook it till they are well cooked by closing the pan with lid. Then add tofu and fry it well. Add fresh coconut, red chili powder and coriander powder, mix well. Cook under medium flame for 5 min with out closing the pan. Now the curry is ready to serve. It goes well with plain rice or roti.

Surprise Curry- Ripe Mango Curry

Please do not make faces after reading the title!!! What you are reading is exactly the one that I made. You have to believe me this is the real wonderful curry that I never know before, and I regret for not knowing it before. Once you taste this curry, you are not going to leave it. You will make it again and again. :):):):)All curries are tested on my hubby & myself and they are presented to you all through this blog. They are 100% safe :):):):). now jokes apart and here is the recipe.

Ingredients:
Ripe mango or partially ripe mango-1
Onion-chopped 1 cup divided
Grated coconut-1/4cup
Fenu greek seeds-1/4tbsp
Cumin seeds-1 tbsp divided
green chili-1
red chili-1
salt to taste
yogurt-1tbsp
Garlic-1 pod
For tempering:
2tbsp of oil
mustard seeds-1/4tbsp
cumin seeds-1/4tbsp
red chili 2
curry leaves few

Method
Peal and deseed mango. Cut into pieces and add 1cup of water and cook for about 10min under medium to high flame by adding 1/4tbsp of salt. Mean while dry roast the cumin and fenugreek(methi) seeds together and add to mixie jar. To the jar also add grated coconut, green chili, red chili, garlic and 1/4cup onion and grind it to a smooth paste by adding little water if required. When the mango is ready mash it if you do not wish to have them as it is. After mashing cook this on slow flame and add grinded mixture to it and cook it till the raw flavor of onion vanishes. Then take yogurt in a bowl and bet it well, then add 2tbsp of water to it and mix well. add this to the mango curry. Check for salt add if required. Now prepare the tempering for the curry, Heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves and red chili.when they are done pour this on to the mango curry and mix well. Here is your ripe mango kadai ready. You can have this with kichidi, roti or rice.

Hope you like my recipe

Kheera Doskaya ( Cucumber) Curry

Kheera curry, This is the first time I made experiment with kheera. The other day I was talking to my best friend who lives in Texas, she told me about this recipe. First I thought it may not be good but after preparing this curry, I felt it would be difficult for any one to trace the difference between bottle gourd(Sorakaya) and this cucumber. I love it!!! hope you will love it too!!!

Ingredients:
Medium sized pealed and cubed cucumber-2cups
Tomato---------------------1big
Onions chopped------------1 cup
Coconut powder-----------2ts optional
Cumin seeds ---------------few
Mustard seeds--------------few
Ginger garlic paste----------1ts
Oil--------------------------2ts
Chili powder----------------1/2ts
Salt---------------------to taste
Cumin powder-----------1/2ts
Coriander powder--------1/2 ts
Turmeric-----------------pinch
Garam masala------------1/4 ts optional

Method

1. Heat 2ts of oil in a pan.
2. Add Cumin and mustard seeds and allow them to splutter, then add chopped onions and fry the until the onions are half cooked
3. Now, add ginger garlic paste and turmeric and cook for 2 min.
4. Now, add Cucumber pieces and cook by stirring for every 1 min, until all the pieces shrinks to half of its original size.
5. Now add tomatos and cook untill they are finely done.
6. Add chili powder, salt,cumin, coriander powder and coconut powder and cook in a closed pan for about 2-3min and here if u want some gravy you can add water at this point. 
7. After 2-3 min curry is ready to serve, garnish it with cilantro.

It serves as a best combination for roti or rice. Please leveve your comments before leaving!!!!

potato chikkudu menthi curry

Potato is all time favorite form some people like me. I love potato for several reasons. First and foremost reason is i can prepare curry in no time. This Curry is favorite for all at my home too. The combination of potatos with chikkudu ginjalu/seeds( Indian Broad Beans) and with methi leaves gives it a unique flavor and taste. My mother used to make it with the whole seed(chikkudu kaya). I love having this curry with white rice. Now coming to the recipe

Ingredients
Chikkudu ginjalu/seeds(indian Broad beans in english) are available in frozen vegetable section in indian grocery stores.- 1 cup
Potatos pealed and sliced to medium size cubes-2cups
Methi leaves 1 cup chopped
tomato chopped-1/2cup
onions chopped-1/4cup
cumin seeds-1/2tbsp
mustard seeds-1/2tbsp
urad dal-1/2tbsp
chana dal-1/2tbsp
turmeric pinch
salt to taste
ginger garlic paste 1tbsp
water as required
oil 2tbsp

Method
Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and chana dal one by one. Saute till they are well done. Then add onions & turmeric and saute under medium flame and cook till they are transparent. Then add potatos and chikkudu seeds and mix well. cook under medium flame by closing the container till the potatos are well cooked. then add methi leaves and tomatoes and mix well. cook well till the tomatos become musy and methi leaves are cooked, add red chili powder and salt to taste and mix well. Add 30ml water and mix well. add more water if you want liquidy. If you want masala version add coriander powder(1/2tbsp), cumi powder(1/4tbsp) and garam masala(1/4tbsp) and cook well. I love mild masalas with this curry. Enjoy this curry with white rice or roti. Hope you like it.

Beans thoran(dry curry with coconut)

Beans are one of my husbands favorite vegetable. Even I love beans infact I love all vegetables. Beans besides being tasty they are good for health. They provide enough fibre to our body. Remember always go for greens they give you good amount of iron, fibre and several other vitamins especially vitamin A. You can cook beans in several different ways. I saw many of the American families have Beans steam cooked and seasoned with some salt or pepper or just they allow it to sizzle on a frying pan after boiling and season some sesame seeds. Now stories apart coming to our recipe,
This recipe recommends boiling of beans if you are conscious about the nutrition you can directly fry them, it takes long though. But the boiled version tastes good. The taste of this thoran also depends on how thin you slice beans. Coming to recipe

Ingredients
Beans finely chopped 1 cup(250grms)
Onion finely chopped 1/4 cup
Green chili paste 1/4 tbsp
Fresh coconut grated 1/4 cup
Ginger garlic paste 1/2 tbsp
Salt to taste
Red chili powder 1/4 tbsp
Curry leafs few( optional)
Cumin seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Oil 2 tbsp
Sesame seed powder 1 tbsp
Method
Add little water to beans that are places in microwave safe bowl and microwave for 5 min or you can pressure cook by adding 300ml of water to 250grms of beans for 3 whistles. After the beans are done flilter the water out. Now heat oil In a pan and add cumin seeds, mustard seeds, urad dal and Chana dal. Allow them to splatter. Then add curry leaf and onions and sauté until onions are transparent. Then add turmeric, ginger garlic paste, green chili paste and sauté till the raw flavor leaves out. Then add beans and mix well. Cook for 5 min under medium flame by adding salt. Then add red chili powder, grated coconut and sesame powder and mix well. Cook for 2 min under simmer and check for taste adjust salt or red chili power as per taste and turn of the stove. Now the super tasting beans thoran is ready to serve. You can enjoy this with rice or roti. Hope you like me recipe. Please come back for more recipes an bookmark my blog.

Soya chunks with spinach

Soya are the healthy fibre rich protein food for the vegetarians. I live having them in all gongura which is tangy leafy vegetable. It tastes amazing when combined with other vegetables such as Indian cucumber( dosakaya), potato, beans etc., I have made this in all kinds and I will post all these recipes very soon. Now coming to healthy spinach and soya chunks curry. You can have this with roti or pulka or rice. Coming to recipe

Ingredients
Spinach 3 cups
Soaked washed and drained out sous chunks( soak for atleast 30 min)
Water as required
Cumin seeds 1/2tbsp
Mustard seeds 1/2tbsp
Coconut powder 1/2 tbsp
Oil 2 tbsp
Red chili powder 1/ 2 tbsp
Coriander powder 1 tbsp
Garamond masala pinch
Tomato finely chopped 1 cup
Turmeric pinch
Coriander or cilantro chopped 2 tbsp
Green chili 1

Method
Heat oil in a pan and add cumin, mustard seeds and allow then to splatter. Now add onions, green chili, Turmeric and ginger garlic paste and mix well. Cook under medium flame until onions are tender. Now add soya chunks and cook them till the raw flavor escapes. Now add tomato and cook till it becomes Mushy. Add spinach close the pan with lid and cook for 15 min under medium to low flame till all the ingredients are completely cooked then add red chili powder, salt, coriander powder, coconut powder and Garamond masala and mix well. Add 160 ml if water and close the pan with lid and add cook for atleast 5 min under low flame. Now the curry is ready to serve. Garnish with cilantro and serve with love. Hope you like my recipe.

MIrchi ka salan- Best combination for Biryani Hyderabadi style

Green chili curry or Mirchi ka salan is very famous recipe in Hyderabad. It is a must for any dinner parties. Biryani is not complete with out it. I love this salan very much as it is easy to prepare and delicious in taste. Generally it is prepared with long finger peppers/ green chili that are available in India, they do not contain much heat. But here jalapenos are very very hot, I cried first time when I cut them. So please do not make this recipe with jalapenos. Serrano peppers are much better than jalapenos.

Coming to recipe
Ingredients
green chili/Mirchi- Finger peppers/Serrano pepper's -10
Vegetable oil-3tbsp
Salt to taste
Ground nut/pea nuts roasted-1/2cup
sesame/till/nuvvulu- 1tbsp
Red chili powder-1tbsp
cashew nuts-5 soaked in water for atleast 15min
coriander seeds-1tbsp roasted
cumin seeds-1/2tbsp roasted
Ginger-1tbsp chopped
Garlic cloves-4
tamarind pulp-2tbsp
Fenugreek/menthulu -dry roasted-1/2tbsp
Onions chopped-1 cup
Cilantro/coriander chopped-2tbsp

Method:
First grind Pea nuts+cashew nuts+ fenugreek  seeds+  red chili powder+salt+coriander seeds+ cumin seeds to form a fine paste with some tamarind pulp. Keep it aside. Now take the green chili and slit on one side and remove seeds. Heat 2tbsp of oil in a pan and fry these green chili until they become golden brown and take them in to plate and keep aside. Now add one tbsp of oil into same pan and add onions and fry them until they turn tender. Then add the grind-ed powder and cook well by adding water to required consistency. Cook this mixture by closing the lid under medium flame for about 10min, you will see the oil leaving the curry on the top. that means the curry is ready now finally add roasted green chili and garnish with cilantro. The curry is ready to serve.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Egg stir fry/ scrambled egg in Indian style- Egg bhurji

Egg bhurji is very simple and quick dish. I would love to have it any time. I love it especially for rotis. It makes wonders with simple ingredients and delicious taste. It is very easy dish for the beginners to learn. I often find hostelers cooking it very often. It is perfect recipe for the bachelors. Now coming to the recipe.

Ingredients:
Eggs-6
Chopped onions-1/4cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts

Directions:
Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add red chili powder &salt to taste. You can add cumin & coriander powder to spice up the curry. Mix all the ingredients well and finally break open the eggs and add, do not stir immediately. Wait till the bottom is well cooked them slowly stir the contents and mix them. It will get cook very soon so keep under medium flame, if you cook on high flame the outer part cooks and inner remains raw. so, be careful while cooking. when egg is completely cooked add cilantro and enjoy with rice/roti.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Chicken fry- Dry chicken curry Andhra pradesh Style

Andhra Pradesh is one of the state in south India, the hot issue in this region is fight for separate state "Telangana".  Considering fight of separate Telangana fight in AP, some readers have commented asking me to post on the name of Telangana Chicken Curry not Andhra. So, I have decided to neither post on Andhra/ Telangana I'll just post Andhra pradesh chicken fry. Few days back when I posted Chicken curry with coconut milk, Ramya requested me the recipe of Andhra chicken fry. Thank you Ramya for asking this delicious recipe. I'm a vegetarian but my hubby is big fan of chicken. Every time I'll make chicken curry for him, this time I remembered Ramya's request and made this delicious dry curry for him, he just enjoyed it. The sesame seeds add extra flavor to this dish. Coming to recipe.

Ingredients:
Chicken----------------1/2KG
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp

Yogurt/curd-100grams 

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. Take a pan heat it add oil. Add whole garam masala spices and saute till they are done.

3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic            

5. Add chicken & garlic and cook it untill 80% done by stirring it in constant intervals. Do not cover with lid. Let the water that are naturally present in chicken evaporate.

6. Add sesame seeds (nuvvulu),red chilli powder, cumin powder, coriander powder,Coconut milk, salt, dry coconut powder, curd and garam masala. Mix well and cook it under medium flame.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Hope you like my recipe. Plz come back again:)

Oakra peanut fry- bhendi fry/ladies finger fry

Oakra or bendakaya is my father's favorite vegetable. We used to have thrice in a week, when I was in India, I never used to like this vegetable, my mother used to prepare another curry for me. But she used to say " Bendakaya tinte telvi vostundi" means "Oakra is brain food, that increases intelligence".

Ingredients:
Oakra-washed and chopped to half inch pieces-2cups
Pea nut/ground nut-1/4cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1ts
Turmeric-Pinch
Salt to taste
Chili powder-1/2t.s
Red chili-1
vegetable oil-2ts

Directions:

• Heat 2ts of oil in non stick pan and add pea nuts and fry them, take them out in a bowl and keep aside.
• Add cumin + mustard + chana + moong  dal+ red chili and wait until they splutter. 
• Add bhendi and fry them under medium flame, when they are finely cooked add turmeric powder, red chili powder and salt to taste cook till raw flavor goes away.
• Finally add the fried ground nuts and mix well.

Serve with white rice and rasam. Thank you for stopping by plz come back again.

Indian Broad Bean seeds stir fry/Gwarphali/ Chikkudu ginjala koora

Very healthy protein rich food, that my hubby love is this one. I can have it just by boiling them with some salt and finally by seasoning with little salt and pepper. they come out very delicious however you cook. 

here is the pic of broad beans how they look.

gwar

Ingredients:

•  2 cups of Chikkudukaya Ginjalu (seeds)
• 2 garlic cloves
• 1 small onion chopped
• 1 tbsp red chili powder
• 1tsp ginger-garlic paste
• 1/2ts coriander powder
• ¼ tsp turmeric powder
• 1 tsp each of mustard seeds, cumin, urad dal, channa dal
• 2 dry red chilies
• ¼ cup of shredded dry coconut

Directions

1. Wash the broad bean seeds thoroughly.
2. Heat oil in a pan. Add mustard seeds, when they splutter, add cumin, garlic, dry red chilies, urad dal, channa dal and saute them until, urad dal is light brown.
3. Add and saute the chopped onion for few minutes until they look transparent. Then add ginger garlic paste cook till the raw flavor goes away.
4. Add tomato puree, dry coconut powder and cook until the raw flavor of tomato goes away.
5. Add boiled seed and Sauté for 2 minutes. Add chili powder, coriander powder & salt. Stir and cook the curry on medium heat for about 2 minutes.
6. Adjust the taste & finally garnish with cilantro/ coriander.
7. Serve hot with rice.

Hope you like my recipe :) Do not forget to leave your comment when you try this.

crispy kakarikaya/karela/ bitter gourd fry

Krrrispy!!!!!yummy karela is a very unique veggitable, some hate this for its bitter taste and some love it for the same taste. I'll fall in the second category. When I was in school I just hated it's texture and taste, later my teacher told in a class about the health benefits of this vegge, from them I started having it. Now I like this a lot (of course I love all vegetables, this is my fav). I like every recipe made out of it, bajji/fry/curry/stuffed one. Just remember one thing to have a healthy food, "Bitter is healthy" (except poison! just kidding).

Ingredients:
Bitter gourd- De-seeded (you can keep seeds if you wish), sliced like a discs-4cups
Pea nut/palli powder-2ts
Chopped onions-1/4cup
Green chillies-2
chopped cilantro-2t.s
dry coconut powder -2ts
Coriander powder-1/2ts
cumin powder-1/4ts
Garlic cloves-2
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1ts
Turmeric-Pinch
Roasted sesame seeds-1ts
Salt to taste
Chili powder-1/2t.s
Red chili-1
vegetable oil-2ts

Directions:
First take the bitter gourd pieces and marinate them with little salt and turmeric. Refrigerate this mixture for 10-20min.Heat 2ts of oil in a non stick pan and add cumin seeds + mustard seeds+ red chili + chana dal and wait until they splutter. Add onions and fry them till they are well cooked under medium flame. Now, add refrigerated bitter gourd pieces and fry them till they turn crispy. Now take coconut powder+cumin powder+coriander powder+ galic cloves+salt+red chili powder pea nut powder+ roasted sesame seeds in a mixie jar and just give a gentle stir so that all powders get well mixed. add this complete mixture to the pieces and fry for few more minutes under medium flame. Now the crispy spicy bitter gourd fry is ready to serve. 
Hope you like my recipe.

Mushroom stir fry with garlic

OMG! from now I 'm big fan of mushrooms. This is the first time I made a recipe with mushrooms, I promise it came out splendid! I enjoyed the flavor of mushroom in garlic. My grand mother used to prepare this curry when ever I have been to her place she is no more now, I just memorized her with this curry. I skype daily with my parents, thanks to skype it makes me fell like I 'm at home though I'm thousands of miles away from them. My mom gave me directions while cooking this curry. Thnak you mom, love you.

Now coming to the recipe
Ingredients:
Mushrooms cleaned, washed and chopped to medium slices- 4cups (I took white button organic mushrooms)
Garlic finely chopped- 1ts
Onions- finely chopped-2cups

Green chillies-2
chopped cilantro-2t.s
dry coconut powder -2ts
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1ts
Turmeric-Pinch
Salt to taste
Chili powder-1/2t.s
Red chili-1
vegetable oil-2ts

Directions:
Heat 2ts of oil in a non stick pan and add cumin seeds + mustard seeds+ red chili + chana dal and wait until they splutter. Add onions and fry them till they are well cooked under medium flame. Now, add turmeric, and cook until the raw flavor goes away. Add mushrooms and now close the pan with the lid and cook them under medium to simmer flame. They will become chips like and become crispy after few minutes, then add garlic, red chili powder, salt, coriander powder and cumin powder and stir them till the raw flavor of garlic vanishes, under medium flame in a open pan. Finally add cilantro and turn foo the stove  enjoy with rice/roti.

Gongura Chana dal Curry & St. Louis, Missouri trip

Gateway arch

The main attraction of St. louis city is The Gateway Arch, or Gateway to the West. It is an arch that is the centerpiece of the Jefferson National Expansion Memorial in St. Louis, Missouri. It was built as a monument to the westward expansion of the United States. At 630 feet (192 m), it is the tallest man-made monument in the United States, Missouri's tallest accessible building, and the largest architectural structure designed as a weighted or flattened catenary arch.

gate way arch st. louis Missouri

Located on the west bank of the Mississippi River where the city of St. Louis was founded, the arch was designed by Finnish American architect Eero Saarinen and structural engineer Hannskarl Bandel in 1947. Construction began on February 12, 1963, and ended on October 28, 1965,costingUS$13 million at the time ($90,491,005 today). The monument opened to the public on June 10, 1967.

view from to of the arch

view from gateway arch , down town

It is almost 250miles/400Kms far from our place Kentucky, we went all they way by car. We crossed Illinois in the middle and entered Missouri, the gateway arch can be seen just from the entrance of Missouri. It was really a historic and big  construction, as it was weekend heavy rush flooded in, it took nearly 4hrs to get the tram which takes us onto the top of the arch. Finally we been there, it was really awesome experience. Every thing seemed very small, even smaller than ants from top, the beautiful view of downtown attracted us very much.

american indians in the museum

gateway arch musium

Now coming to the  Gongura Chana dal (senaga pappu) curry:

Gongura

Gongura is andhra's favourite leafy vegetable. Ask which andhrite dosen't love this pickle. I've been craving for this from many months finally I found it in the international food market. I love this curry very much my mother used to prepare it for me. Gongura is known as Sorrel leaves in English.
Pulicha Keerai in Tamil.
Gongura in Telugu.
Pandi in Kannada.
Gongura Ela in Malayalam
Pitwa in Hindi.

Ingredients:

Gongura ripped, washed and cut-5cups

Chana dal-1/4cup cooked  in a cooker/ microwaved (do not cook to mushy, see that texture remain intact)

Chopped onions-1/4cup

Green chillies-2

chopped cilantro-2t.s

Cumin seeds-1/2ts

Mustard seeds-1/2ts

Chana dal-1ts

Turmeric-Pinch

Salt to taste

Chili powder-1/2t.s

Red chili-1

vegetable oil-2ts

Method:

Take a pan and heat 2ts of vegetable oil and add cumin seeds + red chili+ Mustard seeds + chana dal and saute them until they splutter. Now add onions + green chili and cook till onion turn transparent. Add turmeric and cook till raw flavor goes away. Add gongura and cook under medium flame while covering pan with lid. After the gongura is completely cooked add tomato and cook until tomato is well cooked. Add cooked chana dal + red chili powder + salt to taste and cook well, add water if necessary. The curry is ready to serve.

Goes well with rice. I bet you'll love it, the tangy flavor of gongura mixes with onions and chana dal and gives very unique tangy taste to the final recipe.

Gongura chana dal/senaga pappu curry/kura