Bitter Gourd Fry

 Preparation Time: 10 minutes to peel and to finely chop bitter gourd

 Cook Time: 30 minutes

 Ingredients:

 5 Bitter gourds finely chopped

 1 small onion chopped

 2 green chilies

 Tempering:5 curry leaves, 1/2 teaspoon Jeera, 1/2 Teaspoon Mustard seeds

 1 red chili

 1/2 teaspoon of Turmeric powder 

 1/2 teaspoon of Chili powder

 Salt as needed

 Oil as needed

 Steps to Prepare:

•  In a pan, put oil and all the tempering ingredients.
•  Add some onion and green chilies, Sauté well. (Do not add all the chopped onion)
•  Add chopped Bitter Gourd and sauté on medium flame for few minutes.
•  Now, close the lid and allow the bitter gourd to cook for 20 minutes.
•  Now, add Turmeric powder, chili powder and salt. Sauté for few minutes
•  Now, add remaining chopped onion. This will give some crunch flavor.
•  Bitter Gourd Fry is ready to serve. Serve hot with Hot rice and Spinach Pappu.

                                                     

                                               

Potato Fry

 Preparation Time: 10 minutes to chop Potatoes

 Cook Time: 30 minutes

 Ingredients:

  3 potatoes Finely chopped

  1/2 teaspoon Chili Powder (Adjust based on your spice levels)

  Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 

  4 curry leaves, 1 red chili.

  1 Green chili

  1/2 cup of chopped onion

  1/2 teaspoon of Turmeric powder

  Salt as needed

  Peanut Oil as needed

  1 teaspoon of Lemon Juice (Do Not add more)

  Steps to Prepare:

• In a pan, add oil and all the Tempering Ingredients
• Add chopped onion and Sauté well.
• Now, add potato slices. Sauté for few minutes and allow it to cook on low flame for 20 minutes
• Now, stir Potato slices and make sure it is well cooked
• Add Turmeric powder
• Add Salt and mix well. At this point do not sauté for long as the potatoes are cooked. Gently stir fry.
• Add 2 teaspoons of Lemon Juice 
• Serve it with Hot rice and your Favorite Pappu or just eat like that with Hot Rice.
• My Kids would also like to eat it with chapati's.

                                                                   

Spinach Pappu

 Preparation Time: 10 minutes

 Cook Time: 30 Minutes

 Ingredients:

 1/2 cup of Toor Dal, soaked in water for 10 minutes

 4 cups of chopped spinach

 4 green chilies

 Tempering: Hing, 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 3 curry leaves chopped

 1 onion chopped

 1/2 teaspoon of turmeric powder

 3 pods of Tamarind soaked in water for 10 minutes, Juice is extracted and kept aside

 Oil as needed

 Salt as needed

 Steps to Prepare:

•  Pressure cook Toor dal or cook it in instant pot for 20 minutes. 
•  In a pan or we can use the same bowl we have for Instant pot. Add oil and all the tempering   ingredients.
•  Add onions and green chilies and sauté well.
•  Add chopped spinach and fry under tender.
•  Then add cooked Toor dal and mix well.
•  Add Turmeric powder
•  Now, add Tamarind paste. 
•  Add salt and mix well. Allow it to cook for few minutes.
•  Spinach Pappu (Dal) is ready to serve.
•  Serve it with Hot Rice and Papad or my kids like it with potato fry.

                                                            

       

Nellore Fish Pulusu

 Preparation Time: 10 Minutes

 Cook Time: 40 Minutes

 Ingredients:

 6-7 Medium size salmon Pieces

 1 Raw Mango, sliced vertically

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of Methi seeds, 

  5 curry leaves.

  1 tea spoon of Turmeric powder

  2 teaspoon of Chili powder. Adjust to Taste.

  1/2 cup of Tamarind soaked in water. Squeeze all the water and put it aside.

  Salt as needed

  Oil as needed

  Steps to Prepare:

• In a pan, put oil and once oil is warm add all the tempering ingredients.
•  Add Onions and Sauté well.  
•  Add Tomatoes and sauté well. 
•  Once onions and tomatoes are well sautéed, add chili powder and turmeric and mix well. 
•  Now, add Mango slices and mix well. Allow it to cook for few minutes
•  Add Salmon Pieces
•  Now, add Tamarind water
•  Allow Salmon to cook in tamarind water.
•  Add water if needed.
•  Allow it to cook on low flame for approximately 20 minutes
•  Add salt 
•  Make sure drumsticks are well cooked.
•  Fish Pulusu is ready for serving. 
•  Serve Fish Pulusu with Hot Rice

                                                     

Drumstick Pulusu

 Preparation Time: 5 minutes

 Cook Time: 30 Minutes

 Ingredients:

 2 cups of drumsticks

 1 cup of chopped onion

 1 cup of chopped tomato

 1/2 cup of Tamarind soaked in water. Squeeze all the water and put it aside.

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of Methi seeds, 

 4 curry leaves, 1 red chili.

 1/2 teaspoon of turmeric

 1 teaspoon of chili powder

 Salt as needed

 Oil as needed

 Steps to prepare:

•  In a pan, put oil and once oil is warm add all the tempering ingredients.
•  Add Onions and Sauté well.  
•  Add Tomatoes and sauté well. 
•  Once onions and tomatoes are well sautéed, add chili powder and turmeric and mix well. 
•  Now, add drumsticks and mix well.
•  Now, add Tamarind water
•  Allow drumsticks to cook in tamarind water.
•  Add water if needed.
•  Allow it to cook on low flame for approximately 20 minutes
•  Add salt 
•  Make sure drumsticks are well cooked.
•  Drumstick Pulusu is ready for serving. 
•  Serve Drumstick Pulusu with Hot Rice.    

                                                   

                          

 

  

Bottle Gourd Moong Dal Curry

  Preparation Time: 20 minutes

  Cook Time: 30 minutes

   Ingredients:

   2 cups of diced Bottle gourd (slice them to small pieces)

   1/2 cup of soaked Moong dal

   1/2 cup of onions

   4 green chilies

   Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 

   3 curry leaves, pinch of hing.

   1/2 teaspoon of Turmeric

   Peanut oil as needed

   Salt as needed

    Steps to Prepare:

• In a pan, put oil and once oil is warm add all the tempering ingredients
• Add Onions and sauté well. Add Green chilies.
• Add slices of bottle gourd and sauté.
• Now, add Moong dal.
• Add Turmeric powder
• On a low flame, cook Bottle gourd and Moong dal together. we should do this approximately for 20 minutes
• In between, if needed add some water.
• Add Salt.
• Make sure Bottle gourd is well cooked. 
• Bottle Gourd Moong dal curry is ready for serving.
• Serve hot with Hot rice.

                                                                     

Mango Pappu

 Preparation Time: 5 minutes

 Cook Time: 35 minutes

 Ingredients:

 1 cup Toor dal

 1 cup of diced raw mango

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of Mustard seeds, 4 curry leaves, pinch of hinge

 4 green chilies

 1/2 teaspoon of turmeric

 Oil as needed

 salt as needed

 Steps to prepare:

•   Pressure cook or use instant pot to cook Toor dal. For 1 cup of Toor dal we would need to add 2  cups of water. 
•  Now, Keep the cooked toor dal aside.
•  In the same pan, put oil and add all the tempering ingredients
•  Add Green chilies (Adding onions at this point is optional. I generally don't add any onions)
•  Add sliced mango slices. Fry for 2 minutes
•  Now, add cooked Toor dal 
•  Add Turmeric powder and salt
•  Now, Pressure cook or do it in instant pot(Rice Option)
•  Mango Pappu is ready to serve. Serve hot with Rice and papad/vadiyam

                                                        

Soy Granules Nutrela curry

 Preparation Time: 20 minutes

 Cook Time: 30 minutes

 Ingredients:

 Soak Soy Granules in water and squeeze all the water and keep it aside

 1 cup of diced onion

 1 cup of diced Tomato

 1 teaspoon of ginger

 1 teaspoon of garlic

 1 teaspoon of chopped green chilies

 1/2 teaspoon of Turmeric powder

 1 teaspoon of garam masala

 1/2 teaspoon of chili powder. Adjust according to your spice levels.

 Tempering: 1 teaspoon of Jeera, 1 teaspoon of mustard seeds, 3 curry leaves

 Salt as needed 

 Oil as needed

 Steps to Prepare:

•  In a pan, put some oil add all the tempering ingredients
•  Add Onion and Sauté well
•  Add Ginger garlic paste and Sauté well.
•  Add Tomato and Sauté well
•  Now add Turmeric powder
•  Now add chili powder
•  Now add squeezed soy granules and mix well.
•  Fry the granules for some time. 
•  Add some water and pressure cook for few minutes
•  Add salt as needed

                            

Rajma Masala (Red Kidney Beans curry)

 Preparation Time: 6-7 hours

 Cook Time: 30 minutes

 Ingredients:

Cooked Rajma 2 cups

1 cup of onion

1 cup of sliced tomato

1 teaspoon of grated ginger

1 teaspoon of grated garlic

1 teaspoon of chopped green chilies

1 teaspoon of amchur powder

1 teaspoon of Kasuri Methi

Tempering: 1 teaspoon of Jeera powder, 1 teaspoon of mustard seeds, 3 curry leaves

1/2 teaspoon of turmeric powder

Salt as needed

oil as needed

Steps to Prepare:

• In a pan, put oil and add all the ingredients specified under Tempering section
• Add Onions and sauté until Onions looks transparent.
• Add Tomatoes and sauté until Tomatoes are well cooked
• Add Ginger garlic paste.
• Now, add green chilies
• Now, add Amchur powder
• Add Kasuri Methi
• Add Turmeric powder and mix well.
• Allow, the masala to cook well. It gives very good flavor to cooked Rajma
• Add, cooked Rajma and mix well.
• Add, some water to get that gravy consistency.
• Add salt
• Serve hot with rice or chapati

                                                     

                                            

   

Aloo Gobi Fry

 Preparation Time: 10 minutes

 Cook Time: 30 minutes

 Ingredients:

 2 cups of cauliflower florets

 1 cup of diced potato

 2 teaspoons of ginger/garlic

 2 slitted green chilies

 1/2 cup diced onions

 3 teaspoons of oil

 Tempering: 3 curry leaves, cumin seeds, Jeera seeds

 1/2 teaspoon of Amchoor powder

  1/2 teaspoon of Turmeric powder

  Salt as needed 

  chopped coriander

 Steps to prepare:

• In a pan, add oil and put all the tempering ingredients
• Add 1/2 cup of diced onions
• Add Ginger Garlic paste and fry for 2 minutes
• Add Cauliflower florets and fry for 5 minutes
• Add diced potato slices and sauté it along with Cauliflower
• Close the lid for 8 minutes
• Now, add turmeric powder and Amchoor powder and sauté it well.
• Do not close the lid, allow it to cook in low flame
• Now, add salt 
• Add coriander leaves
• Serve hot with either chapati's or hot rice

                                                        

 

Chicken Curry

Preparation Time: 30 minutes

Cook Time: 40 minutes

Ingredients:

1 whole chicken finely diced

3 tablespoons of Ginger/garlic paste.

1 cup of diced onion

1 cup of mint leaves

Tempering: 1 tablespoon of Jeera, 3 cardamom pods, 1 cinnamon stick, 

2 teaspoon of white poppy seeds

2 teaspoons of Sompu

1 cup of Cashew nuts.

Paste: Make a paste of poppy seeds, sompu and cashew nuts. Keep the paste aside.

1 teaspoon of coriander powder

1 teaspoon of Jeera powder

1 teaspoon of Turmeric powder

3 split green chilies.

1/2 cup of yogurt

Oil as needed

1/2 cup of coriander leaves

salt as needed

Steps to prepare:

• In a large bowl, put whole chicken, ginger garlic paste,1 teaspoon of oil, coriander powder, jeera powder, yogurt, mint leaves. Marinate for 30 minutes.
• In a large pan, add oil all the tempering ingredients. Fry well
• Add Onions, ginger garlic paste and fry well.
• Add 3 split green chilies.
• Add Mint leaves.
• Now add the paste prepared and fry well.
• Add little coriander powder/ jeera powder/ Garam Masala and mix well.
• Now, Add Marinated chicken and mix well.
• Allow chicken to cook well in the gravy.
• Once the chicken is 3/4 cooked, Add water. cook for some more time
• Add salt
• Add Coriander leaves.
• Chicken curry is ready to serve
• Serve it with Hot steamed rice.

                                                           

Chicken Fry

 Preparation Time: 5-6 Hours

Cook Time: 30 minutes

 Ingredients:

 1 whole chicken sliced into medium size pieces

 1 cup of mint leaves

 1/2 cup of ginger garlic paste

 1/2 cup of yogurt

 1 teaspoon of Garam Masala

 1 teaspoon of turmeric powder

 1 teaspoon of coriander powder

 1 teaspoon of Jeera powder

 2 teaspoon of chili powder

 1/2 cup of diced onions

 Tempering: 1 teaspoon of Jeera, 3-4 Cardamom pods, 1 bay leaves, 1 cinnamon stick. 3-4 curry leaves

6 teaspoons of oil

1/2 cup coriander leaves.

Preparation: 

• In a large container, add chicken, 2 teaspoons of oil, turmeric powder, coriander powder, Jeera powder, chili powder, yogurt, garam masala, salt and mix well. Store the container in refrigerator.
• In a pan, put oil and all the tempering ingredients. Add Onions and sauté well.
• Add Marinated chicken and allow the chicken to cook on low flame for 20 minutes. Intermittently keep tossing the chicken. 
• Based on spice levels add chili powder
• Add Salt as needed. Add coriander leaves.
• Allow chicken to cook well.
• Chicken fry is ready for serving. Serve hot with hot steamed rice.

                                               

Cabbage Carrot fry

Preparation Time: 10 mins

Cook Time: 15 mins

Ingredients:

3 cups of sliced cabbage

1/2 cup of grated carrot

2 teaspoons of oil

Tempering: Jeera, mustard seeds, 1 teaspoon of chana dal, 1 teaspoon of urad dal, 3-4 curry leaves

3 slit green chilies

1/4 teaspoon of Turmeric

Salt as needed

1/4 cup of finely chopped coriander leaves

Steps to prepare:

• In a pan, heat oil and add all the tempering ingredients.
• Add slit green chilies
• Add Cabbage and fry for 3 minutes
• Add grated carrot and fry for 10 minutes
• Add Turmeric powder.
• Add salt and serve hot with chapati's or hot rice.

                                                         

Bottlegourd Milk Curry

 Preparation Time: 10 mins

 Cook Time: 30 mins

 Ingredients:

2 cups of finely bottle gourd

1 cup of milk

3 green chilies

2 teaspoons of oil

Tempering: Jeera, mustard seeds, curry leaves

1/4 teaspoon of turmeric powder

salt as needed

1/4 cup of finely chopped coriander leaves

Steps to prepare:

• In a large pan, add oil and put all the tempering ingredients
• Add green chilies
• put diced bottle gourd and fry for few minutes. Close the lid and allow it to cook for 10 mins
• Now add turmeric powder
• Add milk and allow it to cook for 10 mins, make sure milk is cuddled with bottle gourd
• Now add salt and coriander leaves and mix well.
• serve hot with steamed rice or chapati

                                                                 

Chana Masala (Chickpeas Curry)

 Preparation Time: 30 mins

Cook Time: 25 mins

Ingredients:

2 cups of dried chickpeas

3 teaspoons of oil

1/2 cup diced onions

1/2 cup diced Tomatoes

2 green chillies

Tempering: Jeera, Cinnamon stick, Elachi (3-4)

Grated ginger and Garlic (1 tablespoon)

1 tablespoon of Amchor powder

1/2 teaspoon of Chilli powder

1/2 teaspoon turmeric powder

salt as needed

1/2 cup of finely chopped coriander leaves

Steps to Prepare:

•  Soak chickpeas in 5 cups of water overnight
•  Pressure cook chickpeas in pressure cooker or instant pot. Keep them ready
•  In a large pan, add all the tempering ingrediants and fry.
• Add onions and allow them to fry for 2-3 minutes
• Add ginger garlic paste (Optional)
• Add Tomatoes. Allow them to cook for 5 minutes.
• Add turmeric powder, chilli powder, amchor powder and mix well with onion/tomato paste
• Add boiled chickpeas to the paste and mix well. 
• Add little water and allow the chickpeas to cook for 10 mins
• Add salt.
• Put chopped coriander leaves. 
• Serve hot with either poori/chapati or hot steamed rice.

                                                           

                Variations:

                 

                 we can add 1 cup of diced potato cubes.

                 we can add chaat Masala or store bought chana masala for that extra spicy flavor.                  

Kale Poriyal

Preparation Time: 5 minutes

Cook Time: 25 mins

Ingredients:

3 cups of sliced Kale leaves

1/2 cup of finely diced onions

3 teaspoons of oil

Tempering: 1 teaspoon of Jeera, 1 teaspoon of mustard seeds, 1 teaspoon of chana dal, 1 teaspoon of urad dal, 5 curry leaves

5 slit green chilies

3 teaspoons of shredded coconut

1 teaspoon of sugar

salt as needed

Steps to prepare: 

• In a large pan, add oil and all the ingredients specified under tempering section.
• Add sliced onions and allow it to fry for 2 minutes
• Add green chilies
• Add Kale and close the lid and allow it to cook for 20 minutes. Make sure Kale leaves are softened.
• Add Salt 
• Add shredded coconut and sugar and mix well. Allow the kale to cook with shredded coconut for few minutes.
• Kale Poriyal is ready to be served. Serve with either Chapati or hot steamed rice.