Bottle Gourd Cabbage Milk Curry / Sorakaya Cabbage Paala tho Koora

                                 
                                             

Ingredients

Bottle gourd/Sorakaya Pieces – 2 cups

Drumstick/Munakkada pieces – 10

Peas / Pachi batani – ½ cup
Tomato chopped – 1

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Fresh coconut grated – 3 Tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pressure cooker and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add all vegetables pieces, and fry for 2 mins. Add tomato and saute for 2 mins.
4. Add chilli powder, salt, coriander powder, coconut, water (½ cup). Mix well.
5. Close it with lid. Allow the 3 whistles. After steam releases, serve with roti/rice.

Sprouts Horse Gram Cauliflower Curry / Molakettina Ulavalu Cauliflower Koora

Ingredients

Horse gram sprouts – 1 cup

Water – 4 to 5 cups

Cauliflower florets – 2 cups

Onion chopped – 1 big

Ginger grated – 1 tsp

Garlic chopped – 1 tsp

Tomato chopped – 1 medium

Coriander powder – 1 tsp

Peanut powder – 1 tsp

Red chilli powder – 1 tsp

Coriander leaves for garnishing

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Garlic cloves – 4

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Soak horse gram for overnight. Next day drain it. Place the horse gram in a cloth and tie it tightly. Keep it in a closed box. Sprouts will form.
2. In a pressure cooker, add horse gram, water, salt and cook for 3 whistles.
3. When pressure releases, strain it. Don’t throw the water.
4. Heat oil in a pan and temper it. Add onion and fry until color change.
5. Add ginger, garlic and fry for 2 mins. Add tomato fry until mushy.
6. Add cooked horse gram, cauliflower and leave it for 10 to 15 mins. Add little water and mix for 2 mins.
7. Add coriander powder, peanut powder and mix for 3 mins.
8. Garnish with coriander leaves. Serve with roti/rice.

Linking to:
Gayathri's WTML event hosted by Manju,
Meal in 30 minutes recipe contest happening @ Enveetu Kitchen by Cuponation.


   

Beerakaya Kootu / Ridge Gourd Kootu

My mother preparing well. This is my favorite recipe. I learn from my mother.

Ingredients

Ridge gourd/Beerakaya – 1

(Cut into pieces)

Bengal gram/Senaga pappu – ¼ cup

(Soak in water for 2 hours)

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Peanut /Pallilu powder – 2 tsp

Tamarind pulp thick – 2 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add beerakaya pieces, Senaga pappu and fry until cooked.  
4. Add ½ cup water, tamarind pulp and mix for 3 mins.
5. Add chilli powder, salt, coriander powder, peanut powder. Mix it for 2 mins.
6. Serve with roti/rice.

Linking to:
Gayathri's WTML event hosted by Nivedhanams,
Cook Like Mom@Foodelicious.


    

Bottle Gourd Cabbage Milk Curry/Sorakaya Cabbage Pala Koora

Ingredients

Bottle gourd/Sorakaya pieces – 2 cups

Cabbage chopped – 1 cup

Milk – 1 ½ cup

Onion chopped – 1 big

Ginger garlic paste – 1 tsp

Green chillies chopped – 3

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
3. Add both vegetables pieces, and fry for 3 mins. Add milk and cook until ¾ done.
4. Add chilli powder, salt, coriander powder. Mix well. Cook for 5 mins.
5. Serve with roti/rice.

Linking to:
SYS-W Series-4 @ Virunthu Unna Vaanga & Gat's Samayal,
Viji's Soul Food Show & Give away,
Gayathri's WTML event hosted by Nivedhanams,
Summer Special Event hosted by Savaadhjevana.


     

Kakarakaya Pesarapappu Koora / Karela Moong Dal Curry

Ingredients

Kakarakaya/Karela chopped – 1 cup

Pesara pappu/Moong dal – ½ cup

(Soak in water for 3 hours and drain it)

Tomato chopped – 1

Onion chopped – 1 big

Fresh coconut pieces – ¼ cup

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Jaggery – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

                                          

Method

1. Cut the Karela into 1 inch pieces. In a bowl add Karela pieces,
2. Heat oil in a pan and temper it.
3. Add onion and fry until color change.
4. Add Karela pieces, moong dal and fry until half cooked. Add tomato and saute for 5 mins.
5. Add coconut pieces, jaggery and water. Leave it for 5 mins.
6. Sprinkle coriander powder and mix well for 2 mins.
7. Serve with roti.

Linking to:
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' with Legumes hosted by Nalini,
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by simply Tadka and hosted by Pramitha love cooking.


     

Dry Beans Curry

Ingredients

Dry beans – 1 cup

(I used 15 varieties)

Chopped tomato – 1

Chopped onion – 1

Carrot pieces – ½ cup

Potato – 1

Red chilli powder – 2  -3 tsp

Garam masala powder – 1 pinch

Coriander powder – 1 tsp

Dry coconut powder – 2 tsp

Salt to taste

Coriander leaves for garnishing

For Tempering

Mustard seeds – ½ tsp

Jeera – 1 tsp

Turmeric powder – ¼ tsp

Ginger garlic paste – ½ tsp

Curry leaves – 1 string

Hing – 1 pinch

Method

1. Soak dry beans for 8 – 10 hours. Wash, pressure cook with salt and potato for 3 to 4 whistles. 
2. Heat a pan oil and temper it. 
3. Add onion and carrot, fry them till onions turn soft and add tomato and fry for 10 minutes. 
4. Turn the flame to low. Add all masala powders, coconut powder, red chilli powder and salt. Boil for 2 min. garnish with coriander leaves. 
5. Serve with roti / rice.

Linking to:
Cooking With Seeds - Dals,
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' Cooking with Legumes hosted by Nalini,
Viji's Soul Food Show & Give away.


     

Steamed Egg cake Curry / Kodiguddu Junnu Curry

This curry is suggested by my friend Sudha. I did with slight variation. It is wonderful taste. Thank you Sudha.

Ingredients

For Junnu

Eggs – 3

Pepper powder – 1 tsp

Salt – ½ tsp

For Curry

Onion chopped – 1 big

Green chilli chopped – 3

Ginger garlic paste – 1 tsp

Tomato chopped – 1

Red chilli powder – 1 ½ tsp

Garam masala – ½ tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 5

Chana dal – 1 tsp

Oil – 2 tsp

Method

For Junnu

1. Break the eggs in a bowl and beat well. To this add pepper powder, salt and mix well.
2. Apply oil to the bowl, and pour the egg mixture.  
3. Take water in a large bowl and allow them to boil.
4. Place this bowl in a boiled water bowl. Close the inside bowl.
5. Let it boil for 10 min. or like cake.
6. When it’s done, remove the small bowl and cut into required shapes.

For curry

1. Heat oil in a pan and temper it.
2. Add onion, green chillies and mix well until color change. Add ginger garlic paste and fry for 2 mins.
3. Add tomato and cook until mushy then add salt and mix well.
4. Add egg cake mixture and fry for 5 to 10 mins.
5. Add red chilli powder, coriander powder, garam masala and mix for 2 mins.
6. Serve with rotis.

Linking to:
Foodabulous Fest Organised by Simply TADKA and hosted by Pramitha love cooking,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Hearth & Soul Blog Hop : 149: 4/30/2013.



          

Mixed Vegetable Curry

Ingredients

Potatoes (peel &cubed) – 2

Cauliflower pieces (small) – half flower

Carrot (peel &cubed) – 2

Curd as per requirement

Onions -1

Green chilli – 4

Curry leaves - little

Mustard seeds -1tsp

Jeera – 2tsp

Oil – 3tsp

Salt to taste

Coriander leaves for garnishing

For paste

Dried coconut -4tsp

Poppy seeds (dry roast) – 2tsp        

In a mixi jar add coconut, poppy seeds make it as smooth paste. For making paste use little amount of water.

Method

               Place a bowl on stove top add some water and boil it. To that add a pinch of salt and vegetables bring them to half cooking.  Strain them. In a pan add oil, mustard seeds, jeera, curry leaves, green chilli and let them fry till brown. Add boiled vegetables mix it properly. Keep lid for 3 minutes. Add curd and mix well. Keep lid for 5 min. Add paste to the vegetables and mix it. Keep lid for 5minutes.Garnish with coriander leaves. Serve with chapati/paratha. 

Eggplant Broccoli Stir Fry

Ingredients

Eggplant – ½ kg

Broccoli florets – 1 cup

Onion chopped – 1 medium

Green chillies chopped – 3

Ginger, garlic paste – 1 tsp

Roasted peanut powder – 2 tsp

Coriander powder – 1 tsp

Salt to taste

Coriander leaves

For tempering

Mustard seeds – 1tsp

Jeera – 1 tsp

Hing – pinch

Turmeric powder – ¼ tsp

Curry leaves – few

Oil – 3 tsp

Method

                  Cut the eggplants and place them in salt water. Cut broccoli into florets. In a pan add oil and temper it. Add onion and saute until soft. Add eggplant, broccoli, green chilli, salt and mix well. Close it with lid. Once half cook the vegetables, add ginger, garlic paste and mix well. Cook for 5 mins. Add peanut powder, coriander powder, coriander leaves and mix well.

Cauliflower Soya Curry

Ingredients

Cauliflower florets – 2 cups

Small soya chunks – 1 ½ cup

Ginger garlic paste – 1 tsp

Green chilli chopped – 3

Chopped onion – ½ cup

Tomatoes chopped – 1 cup

Turmeric powder – ½ tsp

Salt to taste

For Tempering

Mustard seeds – ½ tsp

Jeera – 1 tsp

Hing a pinch

Oil - 2 tsp

Method

                   Heat oil in a pan and temper it. Add onion, green chillies, turmeric powder and sort out for 5 mins. Add Paste and mix for 2 mins. Add florets and cook for 7 mins. Add cooked soya chunks, tomato pieces, salt and cook for 5 mins. Add little water and cook for 2 mins. Add coriander powder , coconut powder and cook for 5 mins. Serve with rice/roti.

Linking to:

'ONLY' Cooking With SOYA hosted by Preeti.

Potato Tofu Curry

Ingredients

Potato cubes – 2

Tofu – 250 gm

Chopped tomatoes - 1

Chopped onion – ½ cup

Chopped green chilli – 3

Coriander powder – 1 tsp

Vangibath masala – 1 tsp

Garlic pieces – 4 pods
Salt to taste

For tempering

Mustard seeds – ½ tsp

Jeera – 1 tsp

Turmeric powder – ½ tsp

Method

                 In a pan add oil and temper it. Add garlic, onion, green chillies and mix well.  Leave it for 3 mins. Add potatoes and mix well. Close it with lid and cook for 5 mins. Add tofu and tomatoes, salt and add little water. Close it with lid and cook for 10 - 15 mins. Add vangibath masala, coriander powder and Mix well for 3 mins. Serve with roti.

Linking to:

'ONLY' Cooking With SOYA hosted by Preeti.

Bottle Gourd (Sorakaya) Peanut curry

Ingredients

Sorakaya – 2 cups

Capsicum – 1

Red chilli powder – 2 tsp

Salt to taste

Masala

Roasted peanuts – ½ cup

Garlic – 6 pods

Red chillies (dry) - 4

In a mixi jar add all above ingredients and make paste

For tempering

Mustard seeds – ½ tsp

Jeera – 1 tsp

Curry leaves – 1 string

Oil – 2 tsp

Method

                 Heat oil in a pan and temper it. Add sorakaya pieces, capsicum pieces, salt and mix it well. Cover it with lid and cook it on low flame for 10mins. Add red chilli powder, ground masala and mix it well. Cook for 5-10 mins and serve.  

Linking to:
South Indian Cooking (SIC) Series Event - #1 @ Anuzhealthykitchen.

               

Tamalapaku (Betel leaves) Pakodi Curry

Ingredients

For Pakodi

Chopped tamalapakulu – 6

Besan – 1 cup

Red chilli powder – 1 tsp

Salt to taste

Oil to fry

For Gravy

Thick curd – 1 cup

Tomato puree – ½ cup

Ginger garlic paste – 1 tsp

Chopped onion – 1 medium

Coriander powder – 1 tsp

Garam masala – ½ tsp

Red chilli powder to taste

Salt to taste

For Tempering

Hing a pinch

Jeera – 1 Tsp

Mustard seeds – 1 tsp

Turmeric powder – ½ tsp

Green chilli - 2 

Oil – 2 tsp

Method

For Pakodi

                      In a bowl, add all pakodi ingredients and mix the batter using water. Drop the pakodas in oil and deep fry.

For Gravy     

                     Heat oil in a pan and temper it. Add ginger garlic paste and fry for 2 mins. Add onion and fry until it color change. Add curd and mix for mins. Add tomato puree, salt and mix well. Close the lid and cook on medium flame for 10 mins.

Before Serving, arrange pakodas in a bowl and add gravy.

Linking to:
"Only - Recipes From The Royal Kitchen" hosted by Divya.

Mushroom Masala Curry

Ingredients

Chopped mushrooms – 8 oz

Tomato puree – 2

Brown onion paste – ½ cup

Curd – ¼ cup

Turmeric powder – ¼ tsp

Ginger garlic paste – 1 tsp

Red chilli powder – 1tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Dry kasoori methi – 2 tsp

Chopped coriander leaves – ¼ cup

Salt to taste

For tempering

Cumin seeds – ½ tsp

Curry leaves – 1 string

Oil – 2 tsp

Method

                      In a pan add oil add cumin seeds. Allow them to splutter. Add onion paste, ginger, garlic paste and stir for 2 min. Add turmeric powder, curry leaves and stir for 30 seconds. Add the tomato puree, salt, red chilli powder and let them cook on low medium heat. Cook until oil floats on top. In a separate pan add oil, mushrooms and cook on medium heat. Add cooked mushroom to the tomato puree and add curd. Mix well. Cook for 10 mins. Add kasoori methi, coriander powder, cumin powder and cook for 5 mins. Garnish with coriander leaves.

Bendakaya Dappalam

Ingredients

Bendakaya (Lady’s finger) – 2 cups

Tamarind pulp – small lemon size

Chopped onion – ½ cup

Chopped green chilli – 3

Ginger garlic paste – ½ tsp

Red chilli powder – 1tsp

Roasted peanuts powder – ½ cup

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Besan – 2 tsp

Water – ¼ cup

Salt to taste

Chopped coriander leaves

For Tempering

Mustard seeds – ½ tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Turmeric powder – ¼ tsp

Curry leaves – 1 string

Oil – 4 tsp

Method

                  In a pan add oil and temper it. Add onions, green chilli, ginger garlic paste and fry for 7-8 min. Add tamarind pulp, water and boil for 2 min. Add lady’s finger, red chilli powder, salt and cook over medium heat. Add peanuts powder, coriander powder, cumin powder and cook for 3 min. In a bowl add besan, water and dilute it. Pour besan mixture and cook for 5 min. Garnish with coriander leaves.