Capsicum Curry

Ingredients:

• Capsicums---5 to 6
• Onions--1
• Green chillies---3 to 4
• Red chilli powder---1/2 tbsp
• Nuvvulu--1 tbsp
• Coconut powder--1 tbsp
• Coriander Leaves
• Salt as required

Preparation Method:

• Cut the capsicums into small pieces.
• Roast the sesame seeds on a low flame .Grind them and make powder.
• Take some oil in a pan .Add jeera ,green chillies,onions and fry them.
• Now add the chopped capscium ,stir well and cover the pan with a lid.
• After the capsciums are cooked well take off the lid , add red chilli powder,salt and fry till the oil comes out.
• Then add the coconut powder,sesame powder and fry for some more time.
• Finely add the coriander leaves.
• Serve hot with rice or chapathi

Arati Kaya Kura

Ingredients:

2 raw plantains, skinned and cubed

big pinch turmeric pwd

1 1/2 tsp oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp split black gram dal

1 green chillis, slit

10-12 curry leaves

pinch of asafoetida/hing

Make a coarse paste:

1 1/2 tsp mustard seeds

1 green chilli

1″ ginger

2-3 tbsps grated coconut

2 tbsps water

1 Add a cup of water to the cubed plantains along with turmeric and salt and cook till soft but not mushy. While the plaintains cook, prepare the paste and keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the gram dal, and let it turn golden brown, then add the curry leaves, green chilli and asafoetida.
3 Immediately, add the cooked plantain pieces and combine. Adjust salt.
4 Add the ground mustard paste and combine. Cook for 2 mts before turning off the heat.
5 Serve aratikaya kura with hot rice.

Carrot - Tomato Soup

Ingredients:
Carrot 2 big
Tomatoes 2
Pepper 1/2 tea spn
Butter 1 tea spn
Salt

Method:
Cut carrots and tomatoes into big pieces. Cook them with one cup of water in pressure cooker or microwave until they are completely cooked. Cool and blend in a blender to a smooth paste (I dont strain the soup, because I feel straining will remove all the fibres from the soup).
Bring the mixture to boil adding 2 cups of water. Add salt and pepper.
Serve hot garnished with butter

Baby potato curry

Ingredients:

• 1/2 kg Baby Potatoes - par boiled
• 1 cup Peas (optional) - boiled
• 2 Tomatoes - pureed
• 2 Onions - grated
• 2 Green Chillies
• 8-10 flakes of Garlic
• Small piece of Ginger
• 1/2 tsp Haldi
• 2 tsp Red Chilli Pwd
• 1 tsp Sugar
• Salt to taste

To be Roasted:
1/2 cup Dry Coconut (copra)
2 tsp Corriander seeds
1 tsp Jeera
1 tsp Khus-Khus
5-6 Cloves
4-5 Pepper corns
1" Cinnamon stick

Method:

• Roast the above ingrediants.
• Add ginger, garlic and green chilles and grind to a fine paste.
• In a kadai, fry grated onions till brown.
• Add ground masala, haldi, chilli pwd, salt and sugar. Fry till oil shows up.
• Add boiled potatoes and peas. Lastly add tomato puree. Cook till done.
• Garnish with chopped corriander leaves. Serve hot with parathas.

Egg Curry

Ingredients:

4 Large Eggs

4 Tbps Onion-Tomato Masala

3 Bay Leaves

3 Sticks of Cinnamom (1" long )

3 Black Cardamoms

1/2 Tsp Red Chilli Powder

1/2 Tsp Garam Masala

1/2 Tsp Coriander Powder

2 Tsp Oil

Salt to taste

2.5 cups Water for the Curry

Preparation:

Put the eggs in saucepan and cover fill it with water till the eggs are almost covered. As soon as the water begins to boil reduce the flame to medium and let them boil for 12 minutes. This will ensure that they are hard boiled. Set aside and allow the eggs to stand in the water

Coarsely grind the black cardamoms with a mortar and pestle. Discard the skins on the cardamoms and grind the seeds a little more.

Heat some oil in saucepan and add the cinnamom, bay leaves and black cardamom. Fry for about 30 seconds, the masala will begin to change color (as shown) it should look a little dark brown. Make sure you keep watching the masala closely otherwise it will burn and smell bad.

Once the dry masala has changed color add the onion-tomato masala and stir. Make sure the masalas have blended together. Keep stirring for about a 30 seconds. The masala will stick to the bottom of the pan, keep removing that by scraping with your spatula.

Add 2.5 cups of water and stir to make sure there are no lumps. If you find there are lumps break them by pressing them against the saucepan with your spatula. Add red chilli powder, coriander powder, garam masala and salt. Once the water curry starts to boil reduce to medium heat and let it boil for 7-10 minutes or till the curry thickens to the desired consistency.

Peel the boiled eggs and cut them in half legthwise. Arrange them in a serving dish.

Pour the prepared curry over the eggs and garnish with cilantro.