Pulla / Putekalu Besaru

ingredients:

Urad daal socked - 1 cup (take the daal in a blender and adding little water grind it into vada batter consistency)
Raw or dry mango pcs/ frozen cut mango - 3
Red chillis - 1 whole
Mustard seeds- 1/2 tsp
Curry leaves - few
Tomato - 1/2 medium sized into cubes
Onion - 1 small cubed
turmeric - pinch
Oil - 2 tbs

Raw masala paste :

Red chillis - 6 whole
Cumin seeds - 1 tsp
Onion - 1 medium
Garlic - 1 flake
Tomato - 1/2 of medium one
Grind all ingredients together in a small mixie jar without adding water. Adding 1/2 tomato suppresses the rawness of onions and helps to cook masala fast in the oil.
Below is the picture showing the main ingredients of this besaru.

Procedure :

- Take a deep bottomed vessel on medium flame. Do tempering with oil, mustard, red chilli and few curry leaves.
- To it add the onions, fry for few minutes then add tomatoes, mango pcs then the raw masala and add little turmeric powder.
- Fry the masala until you assure the rawness in 90% gone.
- Then add 6 cups of water and let it on the high flame till it starts boiling.
- Once you find the masala water at bubbling stage, take the batter in one hand and with other hand drop small lumps into it as shown in the picture. (keep adjusting the flame if feel heat coming up to your hands).
- Make sure you are not dropping the lumps together, go around the vessel to make sure all the balls are separated. Add salt to taste once you are done with dropping the small balls into water.
- Due to softness of the balls some of those get dissolve in the water which may give good consistency to curry. (If you can't get the balls soft then don't worry add little water to a 1/2 cup of batter and add that to the curry while cooking. Which gives a very good consistency to your besaru.)
-Let the curry cook on medium to low flame for 8 to 10 minutes covered with lid. Turn off the stove and serve hot with white rice and some oil added to it. Alu fry or any other fries are a very good combination with this besaru.

Tips:

- Besaru has many versions, made with a wide range of vegetables like mushrooms, thota kura, loose corn, bachala kura, ridge guard and with raw cashew nuts, cottage paneer etc.

Masala Vankaya..

Ingredients:

• Brinjals : 6-8no


• Oil-3 tspoons


• Onion -1 medium finely chopped


• Tomoto -1 medium finely chopped


• tamrind paste-2 -3 spoons


• Salt -as per taste


• Corriander leaves for garnishing

Masala Powder:

• Channa dal:1tbspoon


• Urad dal:1 tsp


• Peanuts:Fist full


• Corriander seeds :3 tbs


• Nuvvulu:1 tsp


• Menthulu:3 - 4 seeds


• Jeera:1/2 tsp


• Garam masala powder:1/2 tsp(or add 2 cloves ,small cinnomon piece)


• Coconut powder:2 tsp


• Whole redchillies :5-6
• Salt -little bit.

dry roast all ingredients(except coocnut powder) and powder altogether.

Procedure:

• Cut the bringals with 'X' mark i .e slit each brinjal into four sections lengthwise without cutting off the crown.The brinjals are ready for stuffing .
• Stuff each brinjal with masala powder without breaking them and keep the remaing powder aside if any .
• Take a kadai pour oil ,add some mustard and cumin seeds ,once they starts spluttering add finely chopped onions .
• once onions are fried add tomotoes and fry well.
• Now add stuffed brinjals and fry for 2 min and add the remaining powder by mixing it with 1/2 cup of water , tamrind pulp and salt little bit(remenber u added salt in the powder also)
• cook with lid covered in medium flame till brinjals are well cooked and oil oosses all sides.
• Garnish with corriander leaves.
• Serve hot with rice or any with veg pulav.

Note:u can even replace brinjal with capsicum pieces.

Whole masoor curry

Ingredients :

...........................

Whole masoor daal - 1/2 cup
garlic cloves crushed - 2
small onions - 2 chopped finely
small potato - 1
coriander leaves/cilantro for garnishing - few
chili powder - 2 tsp
mustard seeds - 2 tsp
turmeric powder - 1 tsp
asafoetida - 1/2 tsp

fresh coconut(optional) - 1 tsp
black Maharashtrian Masala (Goda Masala) - 2 tsp (can use garam masala if don't have gada)
salt to taste
sugar (if you like that sweet flavor in your dal) - 1/2 tsp
oil - 2 tsp

Method :
......................

- Soak dal overnight and next day drain all the water, wash and keep it covered in a warm place or tie it in a muslin cloth to let it sprout.
- Pressure cook the dal until just tender ( one wistle is enough as the daal is tiny).
- Chop potatoes into small pieces. Chop onions.
- Heat oil in a saucepan or a copper bottom pan. Add mustard seeds. When they splutter, add asafoetida and turmeric powder. Add crushed garlic and black masala/ garam masala at this stage. Immediately add chopped onions and potatoes and saute for a minute.
- Cover till potatoes are done. Add the boiled dal and 2 cups water. Add salt, chili powder and boil for 10 minutes.

Garnish with cilantro and coconut. Serve with chapati or rice.

Tips :

..............

- It comes for 5 servings.

- Can use chopped tomatoes afte adding onions.

- For quicker version, skip the soaking and sprouting process, just pressure cook the unsprouted masoor dal and use it directly for the recipe .

- Add garam masala instead of black masala for change of taste.

Kadai Paneer

Kadai paneer is one of the famous and gorgeous Panjabi dishes, rich in milk protiens and vitamins good for health.
This restaurant style kadai Paneer goes with 2 steps.
The quantity serves for 4 people.
Goes great with jeera rice/ any Indian bread .

Ingredients:

kadai Sauce :-

• Red chilli whole - 2
• Coriander seeds - 3 tsp
• Garlic cloves - 6
• Small ripe tomatoes - 6
• Vegetable oil - 3 tbs
• Red chilli pdr - 1 tsp
• Turmeric - 1/2 tsp
• Salt - to taste

Other:

• Cottage cheese - 250 gms
• Green peppers - 2 small
• Coriander seeds - 1 tsp
• Green chillis slitted- 4
• Onion small - 1
• Vegetable oil - 2 tbsp
• Dry fenugreek leaves powder - 1 1/2 tsp
• Coriander leaves - a small bunch

Preparation:

kadai Sauce :-

• Chop tomatoes into small size, with a sharp knife finely chop garlic cloves.
• Grind coriander seeds and the red chillis together into tiny pcs.
• Take a large non-stick pan, put on medium flame. Once heated up add oil, then crushed coriandera and red chilli. Stir for 3 minutes.
• To it add the finely chopped garlic, stir till it turns little brown then add the chopped tomatoes.
• Mix all the ingredients in the pan evenly for 2 minutes.
• Add the chilli powder, turmeric powder and salt to it. Mix up well and cover with lid and let it cook for 20 minutes on low flame.

Frying Paneer & Vegetables :-

• Chop the paneer, red onion and green peppers 1 cm cube each, keep aside.
• Take small non-stick pan on medium flame and add oil to it. After few seconds put coriander seeds and fry for 1 minute.
• Add slit green chillis and then paneer cubes, fry them for about 2 minutes.
• Then add onion and capsicum cubes, stir them and fry for 3 more minutes under medium flame.
• Turn off the stove. Remember we are not cooking vegetables here.
• Add these fried stuff to the sauce that has been cooking on low flame for 20 min.
• Mix them all well. Finally add dry fenugreek leaves powder and finely chopped coriander leaves.
• Leave on stove for 3 more minutes to let them all blend nicely, then turn off the flame.
• Serve hot with rice or roti.

Capsicum n Mushrom ...

Ingredients:

• Mushroms-1b
• Capsicum-1(cut into length wise)
• Onion-1(chopped lengthwise)
• Tomoto -1
• Corriander Powder-1spoon
• Chilli powder-1spoon(adjust to ur spice level)
• Cumin Powder-1/2 spoon
• Cumin seeds-1spoon
• Garam masala powder-1/4spoon
• Crushed garlic-1spoon
• Chopped ginger-1/2spoon
• Green chillies-3(slit them into two)
• Soyasause-1/2 spoon(op)
• Lemon Juice-optional
• Salt-as per taste.
• Oil

Procedure:

• Heat oil in a pan add cumin seeds ,once it starts spluttering add onions .
• Add chopped garlic and ginger and chillies fry them well.
• Now add soya sauce and fry..
• Add diced capsicum cook till capsicum is soft.
• Add cumin powder, coriander powder and garam masala
• At this time add mushrooms and cook till soft and all the water is evaporated.
• When mushrooms become dry switch of the flame and add chopped cliantro.
• Serve it hot.
• If u like add few drops of lemon juice before serving

Capsicum Masala.

Ingredients:

Capsicums-2 medium sized

cut them into 1inch square pieces

• onions-1 finley chpped
• Tomoto-1 finley chopped
• Oil-3tbspoons

Paste:

• Peanuts-1 tbspoon
• Til seeds-2Tbspoons
• Coconut powder-4-5 tspoons
• Corriander Powder-1 1/2 tspoon
• Chilli powder -1tspoon(adjust to ur spice level)
• Ginger garlic paste-1tb spoon
• Tamrind paste-1spoon
• Salt -as per taste

Dry roast peanuts and til seeds seperatly and grind it with all the above ingredients and make into fine paste.

Procedure:

• Heat oil in a thick bottomed vessel and fry onions till they turn transulent.
• Now add capsicum pieces and fry till it removes raw smell.
• and then add masala paste and fry till it losses oil and then add chopped tomotoes .
• Cook with lid cover till tomotoes are cooked and then add 1/2 cup of water.
• Let the whole masala be cooked in medium flame till the gravy thickens or oil seperates on all sides.

Batani Kattu with Sesame seeds.

Ingredients:

• White peas-11/2cup(soaked overnight and pressure cook it).
• Drumsticks-6pieces(boil them in water with little salt and keep aside)
  

Masala:

• Onion -1 large.
• Redchillies-5no.
• Jeera-1/2 tspoon
• Garlic flakes -4 no
• Sesame seeds(nuvvulu)-2tbspoons

Grind all the above ingredients into fine paste by adding little water.

Tempering:

• Mustard seeds-1/2 tspoon
• curry Leaves-few
• Onion -1 small (cut into large cubes)Or u can use sambhar onions.
  
• Oil -1tbspoon
  

Procedure:

• Take a thick bottomed vessel,add oil and then tempering.
• Fry onions till they turn tranparent.
• Now add masala paste and fry it few minutes till the raw smell goes.
• then add boiled peas , drumsticks,salt and water if necessary(Check for gravy consistency) and let it boil for 10 min in medium flame.
• Serve hot with steamed rice.

Note:
Sometimes the gravy will not come thick this is because of quality of sesame seeds,if this is the case you can mix 1tbspoon of rice powder in little water seperately and in the last mix into the boiling curry.

Aloo Jeera

Ingredients:

• Boiled potatoes (Aloo)-1 lb cut into cubes.
• Onions -1 large (finely chopped)
• Green chillies-3 no (finely chopped)
• Red chillies-5 no (adjust to spice level)
• Garlic flakes-3 no
• Cumin seeds-1tsp
• Tumeric powder-1/4 tsp
• Oil -2 tbsp
• Salt -as per taste

Seasoning:

• Urad dal - 1/2 tsp
• Hing - 1 pinch
• Mustard seeds - 1/4tsp
• Curry leaves - few
• Oil - 1tbsp

Procedure:

• Grind Cumin, redchillies and garlic, without adding adding water and keep aside.
• In a pan add oil, add all seasoning and then add onions, green chillies, turmeric powder and fry them till onions are cooked and turn transparent.
• Now add boiled potatoes and then the grinded mixture to it, cover it with lid for 3min and then fry it for 2 min with out lid. (You can add little corriander powder if u like ).
• Now add finely chopped corriander leaves (Optional).
• Serve hot with Rice.

Cabbage Curry

Ingredients:

• Cabbage - 1 medium (cut cabbage into thin long strips)


• Onion - 1 small


• Green chillies - 5 finely chopped


• Channa dal - 1/4th cup (soaked for half hour)


• Coconut powder - 2tsp


• Turmeric - 1/2tsp


• Salt - Adjust to Taste
  

Tadka:-

• Cumin - 1 tsp


• Mustard - 1tsp


• Garlic - minced 1tsp


• Curry leaves - Few

Procedure:-

• Take a pan and add some oil put tadka with above ingredients.


• Then add onions, green chillies and channa dal. Saute them.


• Add cabbage, salt, coconut powder and turmeric. Mix them together.


• Cover and cook the cabbage and let it cook in its own moisture.


• In five minutes maximum, curry is done.


• Serve hot with chapati or rice.

Potato Masala

Ingredients:
--------------------

potatoes-4(med. size)
green cillis-8
onions-2 med size
ginger-small pc chopped
curry leaves-3
red chillis whole-2
mustard seeds-1/2 t sp.
cumin seeds-1/4 t sp.
turmeric-a pinch
urad & chana daal-each 1 small sp.
oil as per requirement
hing-3 pinches
salt to taste

servings:
...................
2 people

combination
.......................
Best choice is with puris, naans and dosas.

Procedure
...................


1. Boil the potatoes, peel then and keep aside.
2. Slice onions lengthy & finely(this variety is onions dominated).
3. Chop green chillies vertically.
4. Take a low bottom pan,add oil once it heated up add the red chillies,mustard,cumin,daals and hing in its order.
5. Then add the finely sliced onions,green chillies,chopped ginger one after another followed by pinch of turmeric and curry leaves.
6. Once you feel every ting is done in frying...add the potatoes roughly mashing with hands.
7. Mix every thing gently ten add very little amount of water and keep fire on medium flame.
8. After 10'-12' lower the flame to low and keep for another 5' then switch off.

Cauliflower-Potato Curry (Aloo Gobhi)

Vegetables:

1 fresh small sized cauliflower, trimmed and florets cut/seperated

1 potato and one carrot - cut into bite sized cubes

1 onion - finely chopped lengthwise

6 ripe, juicy tomatoes - chopped

2 fistfuls of soaked red beans (Peas, chickpeas or other types of beans also work)

For Masala:

4 tablespoons of coconut powder (dry or fresh)

1 tablespoon of poppy seeds

Small pieces of cinnamon and two cloves

Few sprigs of cilantro

small piece of ginger and two garlic cloves

1 teaspoon of red chilli powder

½ teaspoon of salt and turmeric

Take all the above in a blender, add half cup of water and puree them into smooth paste.

Procedure:

Heat one tablespoon of peanut oil in a large, wide pot over medium heat.

Do the popu or tadka (toasting mustard seeds, cumin and minced garlic).

Add the onion, fry it till golden.

Add the cut tomatoes, increase the heat, cover and cook for about 5 to 10 minutes, until the tomatoes soften when pressed with the back of a spoon.

Because cauliflower can cook easily and when overcooked gives out unpleasant Sulfur smell, first add the cut potatoes, carrots and red beans to the tomato gravy.

Cook them until they are almost tender fork, and then add the cauliflower florets to this mix. Add the masala paste and half cup of water.

Stir to combine.

Reduce the heat to medium low, cover and simmer for about 20 minutes.

Finally stir in the finely chopped cilantro and serve, either warm or at room temperature.

Mushroom kurma

Ingredients:

• Mushroom--- 1lb
• Red Chilly powder---1tsp
• Salt--- Adjust to taste
• Sugar---1 pinch
• Oil---3tbsp
• Turmeric---1pinch

For Masala powder:

• Poppy Seeds (Gasagasalu)---3tbsp
• Coriander Seeds (Dhaniyalu)---1tsp
• Cumin Seeds (Zeera)---1/2tsp
• Fennel Seeds (Saunf)---1/2tsp
• Cloves---4 no
• Cardamom---2 no
• Cinnamon---1 piece

For Masala paste:

• Onion---1 big
• Tomato---1 medium
• Ginger garlic paste---1tsp

Preparation:

• Cut and clean the mushrooms.
• Make the masala powder by grinding all the ingredients for masala powder.
• Make the masala paste by grinding all the ingredients for masala paste.
• Mix the Mushrooms with the masala powder, masala paste, chilly powder, turmeric powder and salt.
• Put a deep bottomed vessel on the stove and heat oil in it.
• Add the mixed mushrooms to the oil and fry for few min.
• Then add enough water and let them cook for 15 to 20 min with closed lid on medium flame.
• After that remove the lid and fry for some more time to let the excess water evaporate and the gravy form into required consistancy.
• Serve hot with steamed rice or chapathis.

Alu Kurma

Ingredients:

• Potatoes---2 (boiled and cubed)


• Mustard seeds---1/4tsp


• Red chilly pieces---3


• Curry leaves---10-12


• Cashew nuts---4-5(broken into pieces)


• Turmeric powder--- 1/4 pinch


• Water---1/4 cup


• salt---Adjust to taste


• Home Masala powder---1tsp(red chilly powder, dhaniya powder, zeera powder)

For Masala:

• Cashew nut---4-5


• Coconut grated---3-4 tsp


• Ginger garlic paste---1/2 tsp


• Gasagasalu---1 tsp(soaked in little water for 10 min)

Preparation:

• Take all the ingredients for masala in a mixer and make into fine paste with little water.


• Put vessel on stove add little oil, add mustard seeds, curry leaves, red chilly pieces.


• Once mustard seeds splutter, add cashew nuts, once they turn little golden ,add masala paste, potatoes pieces, turmeric, water, masala powderand salt.


• Let it cook for 10 min or so.


• Serve with any fried rice or veg pulav's. It's a good combination with coconut rice.

Batani kattu

Ingredients:

For Masala:

• Onions---3 med sized(finely sliced)
• Cumin seeds---1/2tsp
• Whole red chilly---3 med sized

For curry

• White peas--- boiled
• Onions---1/2 med sized(diced into cubes)
• Garlic pods---4-5
• Drumstics---8-10(2 inch pieces)

For Tempering:

• Mustard Seeds---1/4tsp
• Red chilly pieces--3
• Curry Leaves---10
• oil--1tsp

Preparation:

• ( Clean the white peas, soak them in water for 6 hrs and pressure cook them for 4-5 whistles, simmer for 5 min and stop the stove)
• Grind all the ingredients for masala with little water to a fine paste. Keep it aside.
• Put the vessel on the stove. put oil in it. Add the ingredients for tempeing. Once they splutter, add onions, garlic and drumsticks.
• Fry them till the onions are transperent.
• Now add the masala, fry it for few min.
• Add one glass of water to it. let it boil and cook for 10-15 min.
• Once the strong flavour of onion leaves and it gets cooked add salt and boiled peas.
• Let them cook for 10 min more with closed lid.
• In the last mix the rice powder in little water and mix it with the boiling curry. It thickens the curry
• Serve with Steamed rice.

Mattar paneer masala

Ingredients:

• Onions---2 med sized(finely chopped)
• Tomatoes--- 1 med sized(finely chopped)
• Ginger garlic paste---1tsp
• Paneer---250 gms(cubed)
• Green peas---100 gms(boiled)
• Cloves---3 no
• Cardamom---2 no
• Bay leaf---1 no
• cinnamon---1 inch stick
• Mace--- 1 spring
• Cumin seeds---1/2 tsp
• Cashew nuts---4-5 nuts(broken into small pieces)
• Coriander leaves---For garnish
• Cumin powder---1 tsp
• Coriander powder---1 tbs
• Chilly powder---1 tsp
• Turmeric---1 pinch
• Kastoori methi powder---3 pinch
• Green chillies---3(cut into circles)
• Cream ---3 tbs
• Oil---3tbs
• Salt---Adjust to taste

Preparation:

• Put oil in the cooking vessel. Add cashew nuts. Fry them to light golden clour.
• Add chopped onions. Add little salt to them and fry till light golden colour.
• Then add turmeric and ginger garlic paste. Once the ginger garlic paste leaves it's strong smell add chopped tomatoes.
• Cook for some time. Switch off the stove. Cool the mixture. Blend it to paste. keep it aside.
• Now put another vessel on the stove. Add spices(cloves, cardamom, cinnamon, bay leaf, mace and cumin seeds)
• Once cumin seeds splutter add the the ground masala paste. Add some water to it.
• Add chopped green chillies,
• Add the chilly powder, cumin powder, coriander powder. cook the mixture for few min. bring it to boil. Let it boil for 15 min on med heat.
• Add Kasthoori methi powder to the gravy.
• Cook for another 10 min to make the gravy slightly thick.
• Now add boiled green peas to it. Cook for another 10 min. Now add the cubed paneer pieces to it. simmer it for few min
• Now add coriander leaves. After 5 min add the cream to it and cook for another 5 min.
• Now the mattar paneer recipe is ready to serve.