METHI CHAMAN:

Preparation & cooking time – ½ hr
Serves – 5 or 6 persons
Storage – 1 day
Cuisine – Asian

Ingredients:

Methi – 5 bunches
Palak – 5 bunches
coriander leaves – 1/2 cup (for garnishing)
coriander powder – 1tsp
whipping cream – 2 or 3 tbsp
cumin seeds – 1tsp
whole garama masala – 1tsp
Garlic - 5(cut into small pieces)
ginger garlic paste -1/2 tbsp
ginger powder – ½ tsp
green chillies – 8 or 9 (cut into small pieces)
Murstard oil – 1tbsp
Butter salted – 1tbsp
Onion – 1 (large)(cut into small pieces)
paneer – 1 cup(sliced)
salt - enough
Sugar – pinch
Turmeric – pinch
Water – enough
Garam masala pdr - pinch


How to make :

1.First wash Methi and palak then boil after that make it to coarse paste.

2.In a pan heat oil, on medium heat whole garama masala ,cumin seeds, chopped onion finely cook till onions are golden brown colour then add , garlic pieces ,turmuric, butter, ginger garlic paste, green chillies, saute it for 1 min.Now add salt, methi and palak paste , sugar, mix well then add coriander powder, ginger powder cook till oil oozes out ,cook it in a very slow flame with out cover.

3.After cooking 20 or 30 min add water as needed,whipping cream mix well then add paneer sliced cook for 3-4 min then garnish with coriander leaves,pinch garam masala serve with chapathi or hot white rice tastes delicious.

Paneer Butter Masala:

Preparation time- 20 min
Cooking time – 1 hr
Serves – ……
Cuisine – North indian

INGREDIENTS:

2 tbsp - butter
1/4 tsp - chilli pdr
1 tsp - coriander pdr
1 tbsp - Fried Onion ( you can buy or make in home( this ingredient is optional))
1/4 tsp - garamasala pdr
1 tsp - ginger garlic paste
1/4 tsp - kastoori methi pdr
1 tsp - ketchup
1/2 cup milk to add to gravy
1/2 cup curd to add to gravy
1 cup milk to mix spices
2 cups paneer (250 gr)
salt enough
2 tsp - tomato paste
3 drops - red color

How to make:

1.First mix coriander pdr,garam masala,chilli pdr,kastoori methi pdr,tomato ketchup,tomato paste,milk to make mixture of spices .Take pan melt butter add ginger garlic paste and mix.
2.Add fried onion crushed.Add the mixture of all spices that are mixed with milk.Cover and cook for 4 or 5 min.
3.Add salt , paneer , red colour and remaining milk ,curd to adjust the thickness.
4.Serve hot this delicious paneer buttermasala with roti or naan or white rice.

SNAKE GOURD WITH MILK CURRY:

Preparation time- 2-3 mins
Cooking time - 15mins
Serves – 2 persons
Cuisine –Andhra

INGREDIENTS:
Snake gourd - 1.25 foot long(cut into small pieces)
Onion - 1 medium sized(cut into small pieces)
Turmeric powder - 1/4 tsp
Green chilli - 1
chilli powder - 1/4 tsp
Salt - 1/2 tsp(adjust to taste)
Milk - 1/2 cup
Water - 2-3 Tbs


Talimpu/Tadka/seasoning:
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin/jeera - 1/4,
Dry red chilli - 1,
Urad dal/split gram dal - 1/4 tsp
Chana dal/bengal gram - 1/2 tsp
Curry leaves – 2 or 3

How to make:

1. Cut the snake gourd into small pieces and add little salt and mix them to squeeze out water.Put the snake gourd pieces aside.
2. Heat oil in a pan. Add mustard seeds and as they start to pop,add chana dal,urad dal,red
chilli in the same order.Add curry leaves at the end.
3. Once all the dals turn brown and give out nice aroma add onions and green chilli.
4. Fry the onions for 2 minutes and add turmeric powder and snake gourd pieces.
5. Mix them all together and cook covered for 4-5 minutes checking in between. Snake gourd oozes out water and so it would not stick to the pan.
6. Now add salt,mirchi powder and sprinkle water if its sticking to the pan. Let it cook for about 7-8 minutes or till pieces are done.(They look translucent then)
7. At this point add milk and remove from flame. Stir this mixture continuously and avoid curdling.
8. Now serve hot with rice/roti.

BLACK EYED BEANS CURRY (bobbarlu kura):

Prep&Cooking Time: 1/2 hr
Serves - 5-6persons
Cuisine: Andhra

Ingredients:
200gr - blackeyed beans (bobbarlu)(cut into small pieces)
2 number - chillies green
2 tbsp - oil
1/4tsp -red chilli powder
onion - 1 (small)(cut into small pieces)
salt to taste
2 number -tomatoes(cut into small pieces)


How to make :

1.Heat oil in one pan then add bobbarlu , onion ,green chillies,tomatoes pieces and then cook them.
2.Now add salt red chilli powder and Let it cook with cover till they become tender.
3.This will go with roties very well even with hot rice and rasam.

BEERAKAYA (ridge gourd) CURRY:

Prep&Cooking Time: 1/2 hr
Serves - 5-6persons
Cuisine: Andhra

Ingredients:

beerakayalu - 1/2kg
onion (small)- 1 (cut into small pieces)
salt to taste
Red chilli powder - 1tsp
oil - 4tsp or enough

How to make:

1.Heat oil in one pan then add beerakaya pieces,small pieces of onion and cook them.
2.Now add salt red chilli powder and Let it cook with cover till they become tender.
3.This will go with roties very well even with hot rice and rasam.

DONDAKAYALU (tindoora or gherkins or kundaroo) WITH COCONUT MASALA FRY:

Prep: 20 mts, Cooking Time: 1/2 hr

Serves 5-6persons

Cuisine: Andhra

Ingredients:

Gherkins -1/2kg

Grated coconut-1/4cup

Salt -1tsp

Masala red chilli powder -1tsp

Onion -1thinely sliced

Ginger -small piece (thinely sliced)

Green chillis -4

Oil -1/4cup

How to make:

1.First grind onion,green chillis,ginger,to make paste.

2.Heat oil in one pan add gherkins,salt,red chilli powder & above paste ,stir curry during cooking close with lid , cook on low heat.

3.Once oil separates from curry add grated coconut ,sauté for ½ min,turn off the flame.

4.Gherkins or dondakayalu or tindoora masala fry ready to taste with hot white rice or roti.

DONDAKAYALU (tindoora or gherkins or kundaroo)WITH ONION MASALA CURRY :

Prep: 20 mts, Cooking Time: 1/2 hr

Serves 5-6persons

Cuisine: Andhra

Ingredients:

Boiled dondakayalu -1/2kg(pressure cook dondakayalu or gherkins for 1omts in 2cups of water on low heat)

Onions -6finely chopped

Red chillis -10

Cuminseeds -1tsp

Salt -1tbsp

Oil -1/4cup

For tempering/poppu/tadka/talimpu/seasoning:

1/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

8 or 10 curry leaves

How to make:

1.First grind onions ,red chillis, salt, cumin seeds to make paste. Remove ,keep aside.

2.Heat oil in one pan add poppu ingredients .Once they splutter add boiled dondakayalu ,sauté it for 2mts.

3.In the same pan add above grinded paste, cook with out cover & stir curry 6 or 7 times during cooking on medium heat.

4.Once oil separates from curry ,turn off heat.

5.Dondakayalu or gherkins or tindoora curry ready to taste with hot white rice or roti.

POTATO KURMA OR ALU CURRY:

Prep: 20 mts, Cooking Time: 1/2 hr
Serves 5-6persons
Cuisine: Andhra

Ingredients:

1/2 kg boiled potato( wash and pressure cook for 15mts , then cut into 2’’ pcs)

1 /3 -curd

red chilli powder -1tbsp

garam masala (spice blend) -1/2tsp

tomato -3 finely chopped

fresh coriander leaves for garnish

salt to taste

1/2 cup - oil

Ginger-garlic paste(allam vellulli paste) -1/2tsp

Onion -2(medium)thinly sliced

Grated coconut -1/4cup

Water - 2 or 3 cups

HOW TO MAKE:

1.Heat oil in one pan add boiled potato pieces, garam masala powder,curd ,salt, red chilli powder

tomato pieces,onion pices,gingergarlic paste,grated coconut, sauté for 4or 5 mts. Then add 2 or 3cups of water.

2.cook it with cover till gravy thickens ,once oil rises top turn off heat.

3.Finally garnish with coriander leaves.

4.Alu kurma ready to eat with hot white rice or roti.

{NOTE: cook potato kurma or curry on high heat first then reduce heat}

RAW PLANTAIN CURRY:

Prep & cooking time -30 mts

Serves - 4

Storage -1 day

Cuisine: Andhra

Ingredients:

Pacha aratikaya (raw plantain) -2(large)(wash & cut into thick 1’’pcs)

Onion -2(large )thinly sliced

Slit green chillies -2

Salt -salt to taste or 1tbsp

Water -3cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

4 or 5 curry leaves

How To Make:

1.Heat oil in one pan add oil & poppu ingredients,once they splutter add cutted plantain pieces ,sauté for awhile .Then add water and cook with cover (15 mts).

2.Finally add grated coconut & immediately turn off heat .

3.pacha aratikaya or plantain curry ready to taste with hot white rice or roti.
{NOTE:cook plantain curry on high heat first then reduce heat}

PACHI SENAGA PAPPU (chana dal or Bengal gram) & VANKAYA (brinjal or baingan)CURRY:

Prep & cooking time -30mts

Serves -6 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Brinjal ( baingan or vankaya) -1/2kg

Soaked bengalgram( chana dal or pachi senaga pappu ) -1/2 cup

Ginger-garlic paste -1tbsp

Garam masala or spice blend -1/2 tsp

Onion -1(cut into 4 pieces)

Tomatoes 4(thinly sliced)

Water -3 cups

Oil -1/4 cup

How To Make:

1.Heat oil in one pan add brinjal pieces ,cook it till tender .Then add Soaked bengalgram( chana dal or pachi senaga pappu ) -1/2 cup,Ginger-garlic paste-1tbsp,Garam masala or spice blend -1/2 tsp,Onion-1(cut into 4 pieces),Tomatoes - 4(thinly sliced),Water-3 cups,cook with cover.

2.When oil separates from curry turn off heat.

3.Andhra pachisenagapappu &vankaya curry tastes well with hot white rice or roti.
{NOTE: cook vankaya curry on high heat first then reduce heat}