Dosakaya Pachadi

Ingredients:-

Dosakaya   - 1/2
Chillies - 6 (Big size)
Curry leaf - 2 to 3 stems
Salt to taste 
tomatoes - 2 (Small)
Mustard seeds / Aavalu - 1/2 tspn
Senagapappu / Bengal gram dal - 3/4 tspn
Minapappu / black gram - 1/2 tspn
Dhaniya - 1/4 tspn
Inguva/asafoetida - 1 pinch quantity. 
Tamarind - very little quantity.  Soak it in water.

                                       

 

Talimpu/Popu/Tadka/Seasoning

Oil 5 tspns
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Curry leafs - 2 stems

Procedure:-

1) Cut dosakaya in to small pieces.

2)Fry the mustard seeds, Senagapappu / Bengal gram dal, Minapappu / black gram, Dhaniya, chillies, tomatoes and curry leafs for 5 mins with out oil on a low flame.

3) Let the mixture cool down and grind them with out water.

4) Add soaked tamarind to the mixture and grind it well. (Only add tamarind with out water).

5) Now add dosakaya pieces and grind it. The consistancy depends on your wish. You can grind it very smooth or you can grind it only 1 or 2 rounds just like me so that dosakaya pieces remains mostly as pieces instead of a smooth mixture.

6) Put pan and add oil, mustard seeds, curry leafs, Minapappu / black gram, and Inguva/asafoetida and let it fry for 1 min. Add dosakaya mixture to the pan and fry for 1 to 2 mins on a low flame.

 

6) Tasty dosakaya pachadi is ready to serve.

Serve it with ghee. Very Yummy :)

 

                                          

          

Coconut - Curry leafs Rice

Coconut - Curry leafs Rice

Ingredients:-

Rice - 2 cups
Water -  4 cups (For 1 cup rice add 2 cups of water)
Coconut - 1/2 (Medium size)
Chillies - 3 (Big size)
Curry leaf - 6 to 7 stems
Salt to taste

Talimpu/Popu/Tadka/Seasoning

Oil 3 tspns 
Ghee 2 tspns
Curry leaves 10-12
Mustard seeds / Aavalu - 1/2 tspn
Senagapappu / Bengal gram dal - 3/4 tspn
Minapappu / black gram - 1/2 tspn
Red chillies - 2 (can add more if need spicy) 
Jeera - 1/4 tspn
Turmeric powder 1/4 tspn

Inguva/asafoetida - 1 pinch quantity.

 

Serves

Two people

Procedure:-

1) Cook and keep rice ready.

2) Grind coconut, chillies, curry leaves, salt in mixy and make it in to a mixture as shown in below pic. (no water added)

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3) Put a pan on medium flame. Add oil and ghee.

                                                    

4)Add Mustard seeds / Aavalu, Curry leaves, Senagapappu / Bengal gram dal, Minapappu / black gram, Red chillies, Jeera, Turmeric powder, Inguva/asafoetida. 

5) Add the coconut mixture in the pan and fry for 5 minutes on medium flame.

6) Add cooked rice and mix it well. Let it heat for 5 more minutes.

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Yummy Cocunut - curry leafs rice ready to eat.

 

                                          

          

Vegetable Pulav

Ingredients:-

Rice - 3 cups
Water -  6 cups (For 1 cup rice add 2 cups of water)
Bottle gourd - 1/2 (Medium size)
Onions 2 (Big size)
Green Peas - 1/2 cup (Soaked 8 hours before/Soaked night before)
Tomatoes 3 (Medium Size)
Beetroot - 1 (small size)
Carrot - 3 (Small size)

Note: Can add any vegetables of your choice like potato, beans etc.


Talimpu/Popu/Tadka/Seasoning

Oil 4 tspns 
Ghee 2 tspns
lemon - 1/2

Ginger garlic paste - 1 spoon

Curry leaves 10-12
Turmeric powder 1/4 tspn

Coriander leaves 4 stems
Salt to taste
Chilli powder - 1 tspn
Coriander powder - 3/4 tspn
Garam masala powder - 1/2 spoon

salt, chilli powder, turmeric powder, coriander powder

Ginger Garlic paste

Garam masala powder

Serves

Three people

Procedure:-

1) Soak rice in the water.
2) Cut the Bottle gaurd/sorakaya to small pieces (an inch size).

,

3) Cut the Carrot, beetroot, tomatoes and onions to small piece.

                                                    

4) In a small cooker add oil and ghee and heat it for a minute in medium flame.

5) Add all chopped vegetables with onions, tomatoes, and coriander leaves. Let them fry for 15 to 20 minutes in medium flame with lid on.

 

6) Add Turmeric, chilli powder, coriander powder, Gingergarlic paste, garam masala powder and salt to taste in the pan and mix it well.

7) Add coriander leaves and the rice with water (Rice is now soaked already). Let it heat for 5 mins on medium flame.

 

 

8) Taste the water and check whether salt is sufficient. You can add salt if required before placing the cooker lid for whistles.

9) Once the water boils put the whistle to the cooker and wait for 2 whistles.

 

10) Open the cooker lid once pressure goes off.

 

 

Yummy vegetable pulav is ready to eat.

                                          

          

Sorakaya/Bottle gourd-Curry

Ingredients:-

Bottle gourd 1 (Medium size)
Onions 2 (Big size)
Mirchi/Red Chillies 2 (Big size)

Talimpu/Popu/Tadka/Seasoning

Oil 4 tspns for Talimpu/Seasoning
Garlic / Vellullipayalu - 4 medium size slices
Mustard seeds -1 tspn
Jeera - 1 tspn
Curry leaves 10-12
Senagapappu / Bengal gram dal - 3/4 tspn
Minapappu / black gram - 1/2 tspn
Turmeric powder 1/2 tspn
Coriander leaves 6 stems
Salt to taste

Procedure:-

1) Cut the Bottle gaurd/sorakaya to small pieces (an inch size) and chop the onions. Cut chillies vertically to small pieces.

                                                    
2) In a sauting pan add 4 teaspoons of oil. Add crushed garlic slices, mustart seeds, jeera,curry leaves, let the mixture heat for 2 minutes.

3) Add choped oninos and chillies to the mixture and fry it till onions turn to light brown color.

  

4) Add Turmeric and mix it well.
                                         

5) Close the lid and heat it for 5 to 6 minutes
                                           

6) Onions became light brown and properly fried in pan.
                                          

7) Add Sorakaya Pieces / bottle gaurd pieces, close the lib and let it boil for 15 minutes. There is no need to add water to the curry since bottle gaurd produces water during boiling. If the bottle gaurd is some what dry, add some water.

          

8) I added half glass water to the mixture and boiled till the pieces becomes well boiled.
                                               
                                                 

9) Add Ginger Garlic paste and mix it well.
                                               
10) When curry is well boiled, add chopped coriander leaves to curry and serve.
                                                 
                                                
                            Yummy Sorakaya curry is ready to eat with Rice/ Roti..