Maagaya Perugu Pachadi

కావలసిన పదార్ధాలు :
పాత మాగాయ పచ్చడి - 1 కప్
పచ్చిమిరపకాయలు - 4
వుల్లిపాయలు - 2 ( సన్నగా కట్ చేసి పెట్టుకోవాలి)
కొత్తిమీర - ఒక కట్ట
మజ్జిగ - 1/2 cup

తయారి విధానం :
పాత మాగాయ పచ్చడి , పచ్చిమిరపకాయలు
బాగా గ్రైండ్ చెయ్యాలి . అందులో కొద్దిగా మగ్గిగా కలిపి రుబ్బాలి. నలిగిన పచ్చడి లో , సన్నగా తరిగిన ఉల్లిపాయ ముక్కలు , సన్నగా తరిగిన కొత్తిమీర వేసి కలపాలి. ఉప్పు అవసరం లేదు, ఎందుకంటే మాగాయలో సాల్ట్ వుంటుంది.
అంతే ఎంతో రుచికరమైన మాగాయ పెరుగు పచ్చడి రెడీ.
వేది వేది అన్నం లో నెయ్యె వేసుకొని తింటే చాలా బావుంటుంది. ఒక సారి ట్రై చేసి చూడండి.
ఇది దోసలు , ఇడ్లీ కి చాలా బావుంటుంది.
న్యూ pregnancy తో వున్న వాళ్ల కి ఇది చాలా బావుంటుంది .
పెసర ఆవకాయ |
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Bachhalikoora Pappu

Ingredients:

* Pigeon Peas – 1 Cup (100ml Cup)
* Malabar Spinach ( Bachhalikoora) Leaves – 100gms
* Black Gram – 1 1/2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1/4tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps

Preparations:

Take pigeon peas in adeep bowl and wash them. Add some water to the dal and keep that bowl aside. Wash the Malabar spinach and pluck the leaves. We are going to use only the leaves for this recipe. Do not throw away the stems. Use them in Sambar or Majjigapulusu. Chop the leaves finely and add them to the dal. Place this bowl of dal in a pressure cooker and cook. When pressure develops in the cooker, lower the flame and cook for 15 minutes. When the cooker cools down remove the bowl of cooked dal.

Method:

Heat a pan and add oil to it. When the oil is hot add the black gram and fry till it starts changing color. Then add the mustard seeds and cumin seeds and fry till they splutter. Then add the asafoetida and mix well. Now add the cooked dal along with the cooked Malabar spinach. Add the red chili powder, turmeric powder, salt and some water to the dal and mix well. Cook the dal till it reaches a boil. Transfer the dal to a serving bowl and serve hot with plain rice accompanied either with a hot pickle or curd chilies.

Kanda Bachali

Aratikaya Vepudu

Ingredients:

* Raw Bananas – 2(500gms)
* Red Chili Powder – 1tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* VepuduKaram– 1 1/2tsps
* Oil – 10tsps

Method:

Wash the bananas.Peel the bananas and cut them into cubes.Heat a pan and add oil to it. When oil is hot add banana pieces. add turmeric powder and salt. Mix well and cook covered on slow flame for 5 to 7 minutes or till the pieces are fully cooked. Remove the lid and cook for a minute. Add vepudukaram and red chili powder. Mix well and fry for a minute till dry. Transfer the Vepudu to a serving bowl and serve hot with plain rice.

Banana Cutlet |

Raw Banana Fry |

Arati Puvvu Koora

Aakakaraka Kura (Teasel Gourd)

Ingredients:

* Aakakarakayalu (Teasel Gourd) – 3 (Big)
* Onions – 2 (Big)
* Red Chillies – 5 Or To Taste
* Curry Leaves – Few
* Turmeric Powder – 1/4tsp
* Salt To Taste
* Oil – 10tsps
* Black Gram – 2tsps
* Mustard Seeds – 1tsp
* Cumin Seeds – 1tsp

Wash and clean the Aakakarakayalu and cut them into thin slices. Peel the onions and cut them also into thin slices. Cut the red chillies into small pieces and keep them aside.

Method:

Take the Aakakarakaya pieces into a microwave safe bowl and add some water. Place this bowl in microwave oven with partially covered lid. Microwave the vegetable for 7 minutes. Then stir once with a spoon and cook on high power for 7 minutes. Give 5 minutes standing time. Heat a pan and add oil to it. When oil is hot add black gram and fry till the seeds change color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Now add red chilli pieces and curry leaves and fry well. Add the thinly sliced onions and fry till they are brown in color. Then add the cooked Aakakarakaya pieces and mix well. Add turmeric powder and salt. Mix well. Now cover the pan and cook on slow flame for 5 to 7 minutes.serve hot with rice.

Nimmakaya Karam Recipe

Ingredients:

bengal gram/chana dal - 1/4 measuring cup
urad dal/minapappu - 1/4 measuring cup
methi seeds - 1/4 tsp
hing/asofetida - 1/4 tsp
Dried red chillies - 10 (increase or decrease according to your spice level)
Salt to taste
Lemon juice - 3 tbsps (increase or decrease according to your taste)
Oil - 1 1/2 tsp

Method:

Heat oil in a pan, fry methi seeds till they turn light brown in color.

Add asofetida, urad dal, chana dal, dried red chillies and fry on medium flame till the raw smell of the dals disappears. Take care that the dals don't get burnt. keep stirring continuously. This process takes about 5-7 mts.

Switch of the flame. Allow to cool off , add salt and grind it to lightly coarse powder.

Mix lime juice, adjust salt and store in an air tight container. Goes well with idly, dosa and even steamed rice too.