MOONG DAL PALAK FRY:

Preparation & cooking time – ½ hr

Serves – 6 or 7 persons

Storage – 1 day

Cuisine – Asian

Ingredients:

Spinach – 5 bunches (chopped or paste)
Split moong dal – 1 cup
Onion – 1 1/2 cup(cut into long thin pieces)
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Garlic cloves – 8 (cut into small pieces)
Salt – enough
Slit green chillies – 6 or 7
Turmeric – pinch
Urad dal – 1 ½ tbsp
Curry leaves – 15
Butter - 3 or 4 tbsp


How to make:

1.Take a pan heat butter add urad dal saute it …when urad dal gets golden colour add garlic pieces, slit green chillies saute it for 1 sec.

2.Now add onions fry them till they are transparent then add turmeric,curry leaves, moong dal cook for 2 or 3 min then add ginger garlic paste fry for a while.

3.Then add chopped palak or paste and salt saute it and cook the palak with out cover till all water is evaporated. Now have it with chapathi or white rice .

AAKAKARAKAYA VEPUDU OR KANTOLA FRY:

Prep & cooking time -20 mts

Serves - 3 or 4 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Aakakarakaya or kantola - 1 lb(wash & cut each one into 4 pieces)

Salt -1/2 tsp or enough

Masala red chilli powder -1tsp

Oil - 2 or 3 tbsp

How To Make:

1.Heat oil in one pan add kantola ,salt sauté it for 2 mts in high flame with out cover then close pan with cover ,cook & fry until kantola become tender.Finally add masala red chilli powder sauté further 2 mts till oil seperates from kantola.

2.Now Aakakarakaya vepudu or kantola fry is ready to eat with hot pappu rice & ghee.

EGGPLANT FRY:

Preparation & cooking time – 1/2 hr
Serves – 3 or 4 persons
Storage – 1 day
Cuisine – Bengali

Ingrdients:

pinch - chilli powder
eggplant - 1 (cut into round pieces)
mustard oil - 2 tbsp or enough
pinch - rice flour or corn flour
pinch of salt
pinch – turmeric

How to make:

1.First mix chillipowder,riceflour,salt,turmeric powder.

2. Apply the above mixture on both sides of the eggplant piece and fry with mustard oil .

3. cook on medium heat on both sides , tastes good with pappu and rice.

CABBAGE(bundh gobhi) WITH COCONUT POWDER:

Prep & cooking time -30mts

Serves - 10 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Cabbage ( bundh gobhi) -1/2kg(wash & cut it into very small pieces,boil these cabbage pieces for 15mts with cover on medium heat, drain & keep aside)

Salt -salt to taste

Grated coconut -1/4 cup

For tempering/poppu/tadka/talimpu/seasoning:

1tspbengalgram

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)

5-6 garlic flakes crushed

4 or 5 curry leaves


1.Heat oil in one pan add poppu ingredients, once they splutter add cabbage pieces and fry for 6or 7 mts with out cover on low heat.

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

3.cabbage fry ready to taste with hot white rice or roti.

POTLAKAYA(SNAKE GAURD)FRY WITH COCONUT POWDER

Pre & cooking time -20mts
Serves -5
Storage -1 day
Cuisine -Andhra

Ingredients:
Potlakaya(snake gaurd) -1/2 kg (wash and cut into thin small pieces)
Salt - salt to taste
Grated coconut -1/4 cup
Water -2 cups

For tempering/popu/tadka/talimpu/seasoning:

1 ½ tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp split black gram dal
2 or 3 red chillis (tear into pieces)
pachisenaga pappu (chana dal)- 3 tsp

4 0r 5 garlic flakes crushed
4 or 5 curry leaves

How to make:

1.Boil water in one pan add potlakaya pieces and salt cook with cover 10 or 15 mits .Then turn off heat .Remove water from pieces.


2.In the same pan add oil and poppu ingredients,once they splutter add boiled snake gaurd pieces and fry for 5 mts without cover.


3.Finally add grated coconut then immedietely turn off the heat.


4.Now snake gaurd fry ready to eat with hot rice or roti.

Potato Fry

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

potato or alu-1/2 kg(wash & cut into thin small pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Oil -1cup or enough

How To Make:

1.Heat oil in one pan add potato pices , deep fry them till they are tender.Then remove oil from pan .Finally add masala red chilli powder,salt sauté further 1min.

2.Now alu fry ready to eat with hot white rice &ghee.

DONDAKAYA OR TINDOORA OR GHERKINS VEPUDU or FRY:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Dondakayalu(gherkins) -1/2 kg(wash & cut into thin round pieces)

Salt -1/2 tsp

Masala red chilli powder -1tsp

Oil -1tbsp

How To Make:

1.Heat oil in one pan add dondakayalu ,salt sauté it for 2 mts in high flame with out cover then close pan with cover ,cook & fry ,finally add masala red chilli powder sauté further 2 mts till oil seperates from gherkins.

2.Now dondakaya vepudu ready to eat with hot white rice &ghee.

CARROT WITH COCONUT POWDER:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Carrot -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Grated coconut -1/4 cup

Water -2cups

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)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add carrot pieces , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled carrot pieces and fry for 5mts with out cover .

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

3. Carrot curry ready to taste with hot white rice or roti.

BENDAKAYA OR LADIES FINGER OR OKRA VEPUDU or FRY:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Bendakayalu or okra -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Roasted cashew nuts -10

Oil -1cup or enough

How To Make:

1.Heat oil in one pan add Bendakayalu or okra , deep fry them till they are crisp.Then remove oil from pan .Finally add masala red chilli powder,salt sauté further 1min.

2.Add roasted cashew nuts to the above fried okra.

3.Now Bendakayalu or okra vepudu ready to eat with hot white rice &ghee.

GORU CHIKKUDUKAYALU OR GUOR BEANS VEPUDU or FRY WITH COCONUT POWDER:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Goru chikkudukayalu or guor beans -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Grated coconut -1/4 cup

Water -2cups

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)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add Goru chikkudukayalu or guor beans , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled Goru chikkudukayalu or guor beans, masala red chilli powder and fry for 5mts with out cover .

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

3. Goru chikkudukayalu or guor beans ready to taste with hot white rice or roti.