Methi Mutton Fry

Ingredients:
Mutton 500gms or 1 pound
1 small onion, cut into long thin slices
1 small Tomato, cut into long thin slices
4 green chillies, slit length-wise
1/4 bunch coriander
2 spoons Ginger garlic paste
2 bunches Fenugreen (methi) leaves, separate the leaves from stems, wash, strain and keep aside
Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
oil 4 tbsp

For Garam masala powder:
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:
In a pressure cooker, add washed mutton pieces, 1 tbsp ginger-garlic paste, 1 tbsp coriander powder, 1 tbsp salt, a pinch of turmeric, 1/2tbsp garam masala and pressure cook for 5 vigils. DO not add any water as Mutton gives away water
In another deep pan, add oil and when it is hot, add bay leaves, 1 small cinnamon stick, 2 cloves and fry for a min.
Add fenugreek leaves to the pan and fry for 2 more min
Add onion pieces, green chillies, curry leaves and fry till onion pieces are translucent
Now add ginger garlic paste and fry till the raw smell of GG vanishes
Add turmeric, salt, chopped tomatoes and mix well and cook till tomatoes are soft
Now add cooked mutton to the pan, add red chilli powder and remaining garam masala powder and cook on medium heat till all the water in the curry evaporates and oil starts showing up on the sides
Garnish the curry with coriander leaves and switch off the heat.

This curry tastes simply awesome. Goes well with white rice, Biryani rice, Mutton Biryani, Roti and Dosa!

Mutton Biryani Andhra Style

Ingredients:
2 cups Basmati rice
2 tbsp Ginger garlic paste
Few Curry leaves
1 bunc Pudina leaves
3 tbsp Ghee
Salt as per taste
1 pound or 1/2 kg Mutton
1 medium size tomato
1 small onion, cut into long thin slices
4 green chillies, slit length-wise
salt as per taste
3.5 cups of water

whole masala for biryani:
2 small Cinnamon sticks
3 Cloves
2 Bay leaves
1 tbsp Shahi jeera
1 big Onion
6 Green chillies

Ingredients for Mutton:
1/4 tbsp papaya powder (option)
1 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tbsp garam masala
1 tbsp salt


Method:

• Wash Mutton thoroughly and sprinkle some dry papaya powder and keep aside for 5min. This softens the mutton and adds more taste to it
• In a a pressure cooker, add mutton, 1 tbsp ginger-garlic paste, 1 tbsp coriander powder, 1/2 tbsp garam masala powder, 1 tbsp salt and mix well. Pressure cook this mixture until 5 vigils come out.
• switch off the heat and wait till all the pressure goes out
• Soak rice in some water for 30 min.
• In a deep pan, add ghee and add all the whole masala ingredients and curry leaves and fry for 1 min
• Add onions and slit green chillies and fry till onions are translucent
• Now Add mint leaves, chopped coriander and fry for 1min
• Add Ginger garlic paste and fry till a nice aroma comes out. Now add salt and tomato pieces and cook for 2 more min
• Finally add cooked mutton pieces and fry for 5 min
• Strain the soaked basmati rice and add to the pan. Mix well and fry for 5 more min
• Now add 3.5 cups of water (1 rice : 2 cups of water but I add a little less water as less water is enough for basmati rice) and stir well. Add some chopped coriander and let it cook till the rice is done. You can transfer this mix to the electric cooker and let it cook.

Very tasty  Mutton Biryani is now ready to be served! Goes well without any side dishes. You can serve with Mutton curry or raitha!

Vankaya Senagapappu Koora

Ingredients:
Egg Plant - 4, wash and cut them into thin long slices
1 small onion - cut them into small pieces
4 curry leaves
1/2 cup senagapappu (bengal gram)
2 tbsp red chilli powder
A pinch of turmeric
2 tbsp oil

Method:

• In a bowl, add bengal gram, wash thoroughly, add a cup of water and  microwave for 12min or pressure cook till they are soft but not mushy. Strain and keep aside
• In a pan, add oil and when it is hot, add curry leaves and onion pieces and fry till the onions are translucent
• Add eggplant pieces, salt and turmeric and mix well and cook till eggplant pieces are half soft
• At this point, add boiled bengal gram to the curry, add chilli powder, mix well and cook on slow fire by mixing the curry in between till the eggplant pieces are totally soft.

Yummy curry is now ready to eat! This curry goes well with Roti than rice!

Sorakaya(Bottle Gourd) Nuvvula Koora

Ingredients:
Bottle Gourd/Sorakaya - 1, peel, wash and cut into 1/2 inch cubes
1 small onion, cut into small pieces
5 curry leaves
2 Red chillies, cut them into 1 inch pieces
1/4 tbsp mustard seeds
2 tbsp seasame (nuvvulu) seeds
1 tbsp tamarind paste/juice
1/4 tbsp jaggery
1 green chilli
salt as per taste
A pinch of turmeric
Coriander for garnishing

Method:

• In a pan, dry roast seasame seeds, add a green chilli to the seeds and grind them to a coarse powder
• In a pan, add 1 tbsp oil and when it is hot, add mustard seeds, red chilli flakes, curry leaves and fry till mustard seeds splutter
• Add bottle gourd pieces, onion pieces, add salt and turmeric and mix well and cook till bottlegourd pieces are soft. It takes about 10 minutes. Bottle gourd gives out water so no need to add water
• Add 1/4 tbsp jaggery and 1 tbsp tamarind juice to the curry and mix well and cook for just 2min and switch off the heat
• Wait for exactly 2min and add the seasame powder to the curry and mix well.
• Garnish with Coriander leaves

Very tasty curry is ready to eat! Goes very well with roti and rice!

Cauliflower Stir Fry

Ingredients:
Cauliflower-1, wash thoroughly and cut into florets
Onion - 1/2, chop finely
Green Chilli - 4, slit length-wise
Turmeric - A pinch
Salt as per taste
Corn flour - 1 tbsp
Ginger Garlic paste - 1/2 tbsp
Lemon Juice - 1/2 tbsp
Oil - 2 tbsp
Red chilli powder - 1 tbsp
Chopped coriander - 1 tbsp

Method:
In a deep bowl, add cauliflower florets and a cup of water and microwave for 5min or boil till they are soft but not mushy. Strain and keep aside
In a bowl, add boiled cauliflower florets, turmeric, salt,  chilli powder, corn flour, ginger garlic paste and mix well. Add lemon juice and mix well. Let it marinate for 20min
In a pan, add oil and when it is hot, add onion pieces and green chillies and fry till onion is translucent.
Now add the marinated cauliflower mix and fry on medium heat till the florets are well cooked.
Garnish with chopped coriander.

This curry goes well with Roti and Rice!

Dosakaya Mukkala Pacchadi

Ingredients:
Yellow Cucumber/dosakaya – 1 medium size
Green Chilies – 15 or to taste
Red Chilies – 3
Black Gram – 3tsps
Extra Black Gram – 2tsps
Fenugreek Seeds – 1/4tsp
Mustard Seeds – 1 1/2tsps
Tamarind – Small lemon size, wash and soak in little water
Oil – 10 tsps
Coriander for garnishing
Turmeric Powder – 1/4tsp
Salt to taste
Asafoetida – A Pinch

Method:

• Before using the cucumber, always taste a small portion of both the cucumber and it's seeds as most of them are sour. DO NOT use the sour ones for chutney.
• Wash and peel the cucumber and cut into half longitudinally.
• Separate the seeds from the cucumber and keep them in a bowl. We need them later for the chutney
• Chop the cucumber into really tiny pieces. The tinier the pieces are, the tastier the chutney will be.
• Chop coriander finely and keep aside
• In a pan, heat 2 tbsp oil and when it is hot, add 1 tbsp black gram,fenugreek seeds, mustard seeds and fry till the black gram turn golden.
• Now add green chillies and red chillies to the pan and let them fry. Drain all the ingredients from the oil into mixie jar and keep aside to cool.
• To the ingredients in the mixie jar, add soaked tamarind and cucumber pieces and grind into a smooth paste
• In a pan, add 1 tbsp oil and when it is hot, add remaining 2 tbsp of black gram and fry till its golden brown in color and switch off the stove
• Take a bowl and add the chopped cucumber,ground paste and the fried black gram and mix really well. Garnish with coriander.

Yummy Dosakaya chutney is ready to be served. This chutney stays fresh for 3 days and goes really well with hot white rice and ghee.

Cabbage Chutney

Ingredients:
Cabbage - small one, chop into small pieces
1/4 tbsp fenugreek seeds
1/4 tbsp coriander seeds
5 Red chillies
10 Green chillies
small lemon sized tamarind, soak in litter water
Garlic pods - 2
Salt as per taste
1/4 tbsp mustard seeds
1 tbsp urad dal
1 tbsp bengal gram
A pinch of Asafoetida

Method:
In a pan, add 2 tbsp of oil and when it is hot, add  asafoetida, fenugreek seeds, coriander seeds, urad dal, bengal gram and fry till urad dal is golden brown. Strain and keep aside
In the same pan, add green chillies and red chillies to the same oil and fry till they are fried well. Strain and keep aside
In the same pan, now add garlic pods, cabbage pieces and fry till the cabbage is soft or change color. Switch off the stove and let it cool
In a mixie jar, add all the fried ingredients from above and enough salt and grind to a smooth paste
In another pan, add 1 tbsp of oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry well. Add this tampering to the chutney

Very yummy chutney is ready to serve! Goes very well with white rice, Idli, Dosa, Pesarattu and Chapathi

Baby Onion Sambhar for Idly

Ingredients:
1 cup tur dal(split red gram,kandi pappu)-washed and boiled till soft or pressure cooked with 1:2 ratio water.
1 big tomato, chopped into pieces
1 Carrot, peel, wash and cut into big chunks
20 small/baby Onions, peel off the skin and wash and keep aside
3-4 slit green chillis
2 tsp sambhar powder(MTR is a good brand)
2 tbsp tamarind paste (or big lemon sized tamarind pulp soaked in warm water and extract the juice)
1 tbsp salt
1/4 bunch Coriander

Idly Sambhar Masala:
2 tbsp coriander seeds
2 tbsp chana dal
1/2 tbsp cumin seeds
1/4 tbsp black pepper
3 Red chillies
1/4 tbsp poppy seeds
2 tbsp dry coconut flakes
3 curry leaves
Fry all the above in little oil. When the aroma comes out, switch off the heat and grind into smooth powder

Seasoning:
2-3 Red chillies
1/4 tbsp mustard seeds, cumin seeds
10 fenugreek seeds
3-4 Garlic pods
Curry Leaves

Method:
Heat 1 tbsp oil in a deep vessel. Add mustard seeds, fenugreek seeds, cumin seeds, curry leaves, dry red chilli and Garlic pods and fry till fenugreek seeds turn brown.
Add carrot Pieces and baby onions along with slit green chillies and fry for 2min. Add tomato pieces.
Now add Turmeric powder, Sambhar powder and salt and mix well.
Add tamarind pulp, two cups of water, add two crushed garlic pods and ¼ bunch of coriander leaves and let it boil till the rawness of tamarind disappears.
Add the pressure-cooked tur dal and cook for 4 more minutes.
Before you swtich off the heat, add Idli Sambhar masala and stir well and cook for just one min and turn-off the heat.

Now piping hot and very tasty sambhar is ready to be served. This sambhar goes very well Idly or Dosa.