Colorful Capsicum Fry

Ingredients:
1 yellow bell pepper, chopped into 1 inch cubes
1 Red bell pepper, chopped into 1 inch cubes
1 green bell pepper, chopped into 1 inch cubes
1 small onion, finely chopped
1 tbsp pappula podi
salt to taste
A pinch of turmeric

1. In a pan, add oil and once it is hot, add onion pieces and fry for 2min
2. Add bell pepper pieces, salt and turmeric and fry till the bell pepper pieces change color
3. Add pappula podi and fry for 2 min and switch off the fire

This curry is simple to make and tastes great. When you are feeling lazy or tired and yet want to have good food, this is the curry to cook :) Hope you like it :)

Beetroot leaves green gram fry

I was not aware that you can make curry with beetroot leaves. We were buying lots of beetroot lately from farmers market and was feeling bad to see those fresh beet leaves go wasted. So I came up with this recipe :) Hope you like this dish as much as I did!

Ingredients:

Beetroot leaves - A bunch, if you buy a bunch of beets in farmers market, you will get bunch of fresh organic leaves :), chop them finely

1 small onion, finely chopped
1 cup green gram, boiled for 10min
salt to taste
1 tbsp red chilli powder
1 pinch of turmeric

Method:
1. In a pan, add oil and once its hot, add onion pieces and fry for 2min
2. Add washed beetroot leaves, boiled green gram, turmeric and salt and cook till all the water evaporates
3. Add chilli powder and cook for 2min and switch off the fire

This fry goes well with roti and white rice!

Mushroom-Corn Fried Rice

Ingredients:
1cup cooked rice
1/4 cup brown mushrooms, sliced length wise
1/4 cup sweet corn
1/2 small onion, chopped length wise
4-5 green chillies, slit length-wise
1 tomato, sliced finely
1 tbsp coriander leaves, finely chopped
A pinch of turmeric
Salt to taste
1/4 spoon Garam masala powder
1/4 spoon Dhaniya powder
4-5 curry leaves
 1 garlic pod, sliced finely
1 inch ginger, sliced finely
Whole masala:
2 bay leaves, 1 cardamom, 1 cinnamon stick
1 tbsp butter

Method:
1. In a pan, put butter and after it melts, add  whole masala and fry for 2min
2. Add curry leaves, garlic and ginger pieces, green chillies and onions and fry for 2min
3. Add Tomato pieces, turmeric and fry till oil separates
4. Now add mushroom, sweet corn and salt and fry till the water given out by mushrooms evaporate
5. Add garam masala powder and dhaniya powder and fry for just a min
6. Add cooked rice to this mixture and fry on low heat for 5 min. Garnish with coriander leaves.

Very tasty mushroom-corn fried rice is ready to eat! :)

Black Eyed beans Vada

1 cup Black-eyed beans
1 small onion, finely chopped
1 tp cumin seeds
1/4 spoon black pepper
1/4 bunch coriander leaves, finely chopped
 salt as per taste
4-6 green chilli finely chopped
1/4 inch ginger

Method:

1. Soak Beans  for 6 hours or over night.
2. Blend it into a course paste along with ginger and green chillies
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl, add blended beans,onion pieces,cumin seeds,pepper,corainder leaves,salt as per taste mix all these ingredients well.
5. Make a flat Pattie and deep fry in the oil until it turns to golden color. This snack does not absorb oil.

This is very nutritious and tasty snack. Stays fresh for a week. Goes well with Tomato chutney and Capsicum chutney. Tastes great even without any chutney :)

Hyderabadi Prawns(Shrimp) Biryani

Ingredients:
Uncooked shrimp - 2 Lbs
Basmati rice -4 cups
Onions - 1 (big size), chopped length wise
Cardamom - 6
Cinnamon - 2 sticks
Cloves - 6
shahjeera - 1 teaspoonful
Chilli powder - add per your spice levels
Turmeric powder - two pinches
Ginger garlic paste - 4table spoons

A bunch coriander &mint leaves
green chillies - 5
Ghee - 2 tablespoons
oil - 1 cup
Coriander powder - 2 spoons
Tomato - 1
Garam Masala Ingredients: (Grind them to powder)
Cardamoms - 6
Cinnamon - 2
Cloves - 6
Shahjeera - 1 spoon


Method:

1. In a pan add oil and add slit green chillies, onions, whole garam masala, mint leaves, coriander, bay leaves and fry well
2. once onions turn golden brown, add 2 spoons ginger garlic paste, salt, 1 spoon garam masala powder, 1 spoon dhaniya powder and tomato pieces and fry well till the oil separates
3. Add Shrimp to the mixture and cook for 5-10 min. Shrimp gives out water. Fry till all the water evaporates and keep aside
 4. Cook rice separately (1 cup of rice :1 cup of water ratio)
5. In electric rice cooker, layer the cooked rice and shrimp mix in alternate layers. Ensure that the first and last layer should be rice.
6. Heat 2 or 3 spoons of ghee and pour on top of the layers and cook till the rice cooker turns from cook to Warm (usually takes around 45min)
7. You can garnish biryani with boiled eggs

I don't have to say that this dish tastes out of this world :))

Bell Pepper Chutney

You should try this recipe for sure. I saw this recipe somewhere and tried and it was super tasty..All it takes is like 10min of your time!

Ingredients:
2 bell pepper, cuts into 1 inch cubes
15 Red Chillies
5 garlic pods
2 tbsp tamarind, soaked in water
1/4 tbsp urad dal
1 tbsp greengram
10 curry leaves

1. In a pan, pour oil and when it is hot, add urad dal and green gram and fry till golden brown. To this add red chillies and garlic pods and fry for 2min
2. To this add bell pepper pieces and fry till they start changing color. Add soaked tamarind and cook for another 2min and switch off the heat
3. Once the mixture cools off, grind it to fine paste with enough salt.
4. In another pan, pour oil and when it is hot, add cumin seeds and curry leaves and fry till curry leaves are crisp. Add this mixture to chutney.

This chutney tastes very good and goes well with rice, roti, dosa and idly. What a multi-purpose dish..right? :)

Happy Ugadi!--Ugadi pacchadi recipe

Ingredients:

1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
1 tbsp margosa flowers (neem tree flowers)
1 cup grated jaggery
1 tbsp fresh finely chopped coconut pieces
3 -4 tbsp tamarind paste
red chilli pwd (optional or according to your choice)
1 tbsp roasted chana dal (Putnaala pappu)
salt to taste

Preparation:
Mix all the above ingredients to form a sauce like appearance.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane and pieces of ripe banana along with the above ingredients.

The myriad rich taste of this delicacy tickles and lingers on our tongue for a long time leaving a medley of flavors.I don't have to say that this is one of the most favorite recipes of telugu people :)

Liver Fry

 Ingredients:
1 pound liver, cut into 1 inch cubes
1 small onion, chopped finely
4-5 green chillies, slit length wise
1 tomato, chopped finely
1 Ginger-garlic paste
1/4 tbsp garam masala powder
1 tbsp red chilli powder
1 pinch turmeric
salt to taste
1 garlic pod, finely chopped

Preparation:
1. In a deep pan, add oil and add 2 bay leaves, 2 cardamom, 2 cloves and 1 cinnamon stick and fry for 2 min
2. Add onion, green chillies and fry for 2min
3. Add Ginger garlic paste and fry for some more time
4. Add liver pieces and tomato pieces and cook till they are soft
5. Add Garam masala powder and chopped coriander leaves and cook for 2min

This goes well with rice and roti

Mutton Pepper Fry

1 pound Mutton, washed thoroughly
1 small onion, chopped finely
1 tbsp red chilli powder
10 green chilli, sliced length-wise
10-15 curry leaves
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tbsp turmeric
salt to taste
1 tbsp ginger garlic paste
1 tbsp lemon juice
coriander for garnishing

Masala powder:
1/2 spoon black pepper
1/2 tbsp cumin seeds
4 garlic pods
Crush all the above coarsely


Method:

1. In a pan, add oil and when it is hot, add cumin seeds, onion and fry well.
2. Add tbsp ginger-garlic paste and fry for 2 min
3. Add Mutton pieces, enough salt and cook till mutton turns soft and switch off the fire
4.  In another pan, add butter and add masala powder, green chillies and curry leaves and fry for 2min
5. To this add mutton mixture, red chilli powder, cumin powder, coriander powder and fry for 5 min
6. Before turning off the fire, add lemon juice

This fry taste heavenly. Goes well with white rice

Mushroom Masala

Ingredients:-

Mushrooms - 2 cup, cut into halves
1onion, sliced into small pieces
1 big Tomato, sliced into small pieces
 1/4 bunch coriander
1 spoon coriander powder
1spoon Ginger garlic paste
  Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For masala powder:-
Coconut powder - 1 tbsp

Coiriander seeds - 1/4 tbsp

Garlic pods - 2

 Make a fine powder of the above.

Method:

1.  In a pan, add oil, bay leaves, 1 small cinnamon stick and 2 cloves
2. Add onion, slit green chillies, curry leaves and fry for 2min
3. Add ginger garlic paste and fry till the raw smell vanishes
4. Add chopped tomatoes and mix well and cook till tomatoes become soft
5. Add mushroom pieces and cook till the mushroom pieces are well-cooked
6. Before you turn off the heat, add  masala powder and chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan.

Mushroom Mutton curry

 

 Ingredients:-

Mutton 500gms
1onion, sliced into small pieces
 1 big Tomato, sliced into small pieces
1 cup button mushrooms, washed and cut into halves
1/2 capsicum, cut length wise
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
  Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 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:

1. Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
2.  In another pan, add oil, bay leaves, 1 small cinnamon stick, 2 cloves and 3 black pepper
3. Add onion, slit green chillies, curry leaves and fry for 2min
4. Add ginger garlic paste and fry till the raw smell vanishes
5. Add chopped tomatoes and mix well and cook till tomatoes become soft
6. Add mushroom and capsicum pieces and fry for 2min
7. To this, add cooked mutton, add remaining garam masala powder, turmeric, salt and chilli powder and stir well and cook for another 10min on low flame.
8. Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan. By adding mushroom, it gives a very unique and tasty flavor to the curry.

Spinach Soya chunks Fry

Spinach- 1 bunch, chopped finely
Mini Soya chunks - 1/4 cup, boil in water for 5 min and strain
Bengal gram - 3 tbsps, boil till soft
green chilli - 4, slit length wise
salt to taste
Turmeric powder - 1pinch

Preparation:
1. In a pan, add oil and when it is hot, add green chillies and fry for 2 min
2. Add Spinach, turmeric powder and salt and cook for 3 min
3. Add  boiled bengal gram and soya chunks and cook the whole mixture on low fire till all the water evaporates and oil separates on the sides

This curry is very very tasty and goes well with Roti and Rice

Chinese Eggplant, Squash capsicum curry

Ingredients:
Chinese Egg plant - 1, wash and cut into 1 inch cubes
Squash - 2, wash, peel and cut into 1 inch cubes
Bell pepper - 1/2, wash, cut into 1 inch cubes
Onion -1/2, cut into small pieces
red chilli powder - 1 tbsp
coriander leaves - 1 tbsp chopped
Salt to taste
Turmeric powder - 1 pinch
Garlic pod - 1, cut into small pieces

Preparation:
1. Add oil in a pan and when it is hot, add eggplant pieces, squash pieces and Bell pepper pieces and fry for 2 min
2. Add  onion, turmeric and salt and fry till eggplant and squash pieces turn soft
3. Add red chilli powder and fry for 2 min
4. Garnish with coriander and switch off the fire.

This curry tastes really well without any extra spices. Goes well with Rice and Roti

Methi (Fenugreek) Leaves Dal

Ingredients:
1 bunch Fenugreek leaves, separate leaves from stems
1/2 onion, cut into large pieces
1 tomato, cut into big pieces
1 cup Yellow (toor) Lenil
1 pinch turmeric
1 tbsp tamarind paste
Salt to taste
2 cups water

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Garlic pods - 2, mash coarsely
Urad dal - 1/4 tbsp

1. In a pressure cooker, add all the ingredients except salt and pressure cook for 3 vigils. Once it cools off, mash the dal into paste and add salt.
2. In a pan, add oil and when it is hot, add red chilli, mustard seeds, garlic pods, cumin seeds, urad dal and curry leaves and season well. Add this to the dal.

This goes well with hot white rice. Tastes very yummy with Ghee and Mango pickle!

Potato(Aloo) Fry

Ingredients:
Potatoes - 4, boil and peel the skin and cut into cubes
small onion - slice length wise
Green chilli - 4 slit length wise
Curry leaves - 5
Urad dal - 1tbsp
mustard seeds - 1/4 tbsp
turmeric - 1 pinch
salt to taste
Lemon juice - 1 tbsp

Preparation:
1. In a pan, add oil and when it is hot, add urad dal, mustard seeds, green chilli, onions, curry leaves and fry well
2. Add potato pieces, salt and turmeric and fry in low heat for 5 minutes
3. Switch off the fire and  add lemon juice to the curry.

This curry is very simple to make and tastes very good when served hot. Goes well with white rice

Peanuts Chutney

Ingredients:
Peanuts- 1 cup
Green Chilli - 10-15 as per your spice level
 Ginger - 1/2 inch
Tamarind paste - 1/2tbsp
Salt to taste
 
Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a pan, add 1 tbsp oil and when it is hot, fry green chillies for few minutes
2. In a mixie jar, add Peanuts, ginger, green chillies, tamarind paste, salt and enough water and grind to a smooth paste
3. In a pan, add remaining oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Dalia (Putnaala pappu) Chutney

Ingredients:
Dalia - 1 cup
Red Chilli - 10-15 as per your spice level
Garlic pod - 1
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a pan, add 1 tbsp oil and when it is hot, fry red chillies for few minutes
2. In a mixie jar, add cumin seeds, Dalia, garlic pod, red chillies, tamarind paste, salt and enough water and grind to a smooth paste
3. In a pan, add remaining oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Gutthi Vankaya (Eggplant) curry

This is one of my favorite recipes and recipe which made me popular among my friends :) The way i prepare it is different from how others does, but believe me this takes very less time, is much more simple to make and tastes simply heavenly.

Ingredients:
Eggplant - 6-8, medium size
1/2 onion, cut length wise
curry leaves - 4


Masala Ingredients:
peanuts - 2 tbsp
ginger/garlic paste - 1/2 tbsp
1 small onion, cut into large pieces
tamarind paste - 1 tbsp
red chilli powder - 1 tbsp
turmeric - 1/4 tbsp
salt - as per taste
coriander leaves - 1/4 bunch
coriander seeds - 1/2 tbsp
 seasame seeds - 1 tbsp

Preparation:
1. Take some water in a dish and add some salt
2. Slit eggplant length-wise and put them into salt water
3. Grind all the above masala ingredients adding enough water into a fine paste
 4. Fill the eggplants with masala and micro-wave for 12min or till they turn soft
5. In a deep pan, add oil and onion pieces and curry leaves and fry for 2min
6. Add the remaining masala and fry it till oil separates.
7. Add cooked eggplant to the pan and stir slowly so that the eggplant pieces doesn't break
8. Fry for 10 more min on medium heat and switch off the stove
9. Garnish with coriander leaves.

Goes well with Roti, white rice, biryani rice and chicken biryani :)

Suji Halwa

Ingredients:

Suji - 1 cup
sugar - 1 cup
cashews - 1 tbsp
raisins - 1 tbsp
Ghee - 3 spoons
water - 2 cups
Milk - 1/2 cup
Cardamom - 3, crushed into powder

Preparation:
1. In a pan, add 1 spoon of ghee and when it is hot, fry raisins and cashews till light brown, drain them into a cup
2. Add half spoon of ghee to the pan and add suji and fry it till it turns light brown
3. In another deep pan, add water and milk and bring it to boil
4. Once the water starts boiling, add cardamom powder, sugar and let it boil for 2min
5. Add Suji to the boiling mixture while stirring continuously
6. Cover the pan and cook it for 2 min on low fire
7. Put the remaining ghee on top of Halwa.
8. Garnish with raisins and cashews

Eggs Masala

Ingredients:
4 eggs, boiled and shelled
Pappula podi - 1 tbsp
Ghee - 1 tbsp

Preparation:
1. In a pan, add ghee and once its hot, add boiled eggs and fry till all slides are golden brown
2. Add pappula podi to eggs and switch off the fire

This simple yet very tasty dish tastes very good with hot white rice