Garlic Karam

Ingredients:

Red chilies - 1/4 kg
Black gram - 50 gms
Chana dal - 50 gms
Mustard seeds - 1 tsp
Turmeric - pinch
Garlic - 2 pods
Oil - 50 gms
Tamarind - 100 gms
Salt to taste

Method:

1. Mix all the ingredients and dry fry for 3 minutes.
2. Cool the ingredients and grind into fine powder.
3. Use in making any curry for garlic flavor.

DHANIYA KARAM PODI

Ingredients:

Dhaniya (coriander) seeds - 150 gms
Red chilies - 150 gms
Black gram & chana dal - 1 cup (together)
Mustard seeds - 1 tsp
Salt to taste
Oil - 50 gms
Tamarind - 100 gms


METHOD:

1. Mix all the ingredients and dry fry for 3 minutes.
2. Cool the ingredients and grind into fine powder.
3. Use in making any curry.

Curry Leaves Chutney

Ingredients:
Fresh curry leaves – 1cup,
Copra – ¼ cup,
Or Fresh cocount – ¼ cup,
Green chillies – 6,
Or Red chillies – 8
Channa dhal – 1 tablespoon,
Urad dhal – 1 tablespoon ,
Oil –1 tablespoon
Tamarind – Small ball size ,
Jaggery – Small Ball size,
Salt – to taste,
Water –1/4 cup.



Method:
Wash the leaves and dry it well.Heat oil in a pan, add urad dhal, channa dhal and fry. Then add curry leaves and fry well. Keep aside to cool.Heat few drops to oil in a pan and roast the chillies. Keep aside to cool.Blend everything together with water to a thick coarse paste. Serve this chutney as a side dish with rice.

Mukkala Pulusu

Ingredients

1 cup bottle guard pieces 2" size
1 bunch Coriander leaves and curry leaves
2 tomatoes (Chopped)
A small piece of Sweet Yam(Sliced)
A small piece of Radish (Sliced)
5 green chilis Chopped length wise
1 brinjal (cut long)
2 drum sticks (cut 3" long)
3 okra (Bendakayalu cut into half)
1/4 cup tamarind pulp
1 cup Amaranth (thota koora chopped)
50 gms jaggery(according to taste)
salt to taste
A pinch turmeric powder
Seasoning
1 tbsp oil
½ tsp fenugreek seeds
½ tsp mustard
2 red chilis (Halved)
a pinch of asafetida
2 tsp basin

Method

Wash all the vegetables and keep them a side.
Heat oil in a thick bottomed pan and add the seasoning. When the mustard seeds splutters, put the vegetable pieces, turmeric and salt.Mix well and allow it to cook covered on a low flame for two minutes.
Then add a cup of water and cook them till soft.
Then add tamarind and pulp.Add water (2" above the vegetable pieces) and add jaggery.Mix well.
Allow it to cook for ten to fifteen minutes.
Then mix basin in a tbsp of water and add towards the end,bring it to boil.Remove from the heat.
Add coriander leaves,curry leaves.

Ridge Gourd Dosa

ingredients:
2 medium sized ridge gourd (beerakaya)
3 cups Idly rice (soaked overnight)
(Raw rice can be used but gives a dry finish to the dosa if prepared immediately)
Green chillis
Curry leaves
Fresh cilantro(hari dhania)
Salt


Method:
Grind all the ingredients together to prepare a dosa.serve hot with rice,or chutney

Nimmakaya Pappu

INGREDIENTS

Lemon - 1
Toor daal - 1cup
Mirch - 4 small
Curryleaves - few
Salt - as required
Chilli powder - 2tsp

METHOD

Cut the lemon half, and extract the juice from it.
Cut the green mirch horizontally
Wash the toor daal and add double water and put it in tothe cooker with the whistle onit .
put it onthe stove.
wait until three whistles and switchoff the stove.
Now mash the toordaal by adding some water smoothly.
After add lemon juice, turmeric,salt and chillipowder and mixwell.
Again once put that onthe stove.
Now take apan and pour some oil .
when it heats add mustard, uraddal, jeera,hing ,curryleaves and green mirch, and dryred broken chillis.
when it splutter add all seasoning to daal and mixwell.
serve hot with white rice with ghee

Radish Curry

Ingredients

A bunch of red radish - contains 6 to 8 radishes.

Onion- one small, sliced.

Garlic- 2 or 3 small cloves crushed

Green chilis - 8 small, crushed

Turmeric powder- a pinch.

Oil for saute

Mustard seeds - a pinch

Curry leaves- a sprig

Salt to taste

Method:

Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use them in the dish.

In a pan, add some oil. When it is hot, add the mustard seeds.

When the mustard seeds splutter, add curry leaves and onions. Saute for 3-5 mins till edges of the onions turn slightly brown.

Add the crushed garlic and chilis, and turmeric powder. Saute for about a minute or even less.

Add the radishes, mix well and add salt. Cook covered for about 3-4 mins.

Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy.

After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes.

serve right off the stove