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

Fried Cauliflower

Ingredients:

Cauliflower 1 cut to medium florets
Chana dal Flour( besan) 3/4 cup
Rice flour 1/4 cup
Red chilly powder 1 tsp or according to your taste
Asafoetida 1/2tsp
Cilantro leaves finely chopped 1/2 cup
Oil for frying
Salt to taste

Method:

Mix all the ingredients and add 1/4 cup of water and mix them together to a thick batter. Heat oil in a pan. Wash the cauliflower florets in warm water and dip it in the batter and deep fry until golden orange color. Serve as a snack or with a meal.

Arati Puvvu Koora

Ingredients

1 banana flower (medium)
1 red onion
1 medium tomato
2-3 green chilies
½- 1 tbsp tamarind paste/ pulp
½ tbsp jaggery (optional)
1/4th tsp turmeric
1 tsp minced ginger
Salt to taste

For seasoning
2 tbsp oil
2 dry red chilies (broken)
1 tsp urad dal
1 tsp channa dal
1 tsp cumin
½ tsp mustard seeds
A pinch of asafetida
Curry leaves (fistful)

Cleaning
As you remove each flap from the pod, it exposes a row of florets that look like a comb. Separate the cluster. Each flower in the cluster will contain one hard and long stigma and a transparent covering. Discard the stigma and the transparent covering, leaving the other part of the flower. As you go down the pod, the stigma will no longer be hard and thick. You will also notice that the transparent covering is not more visible. When you reach this stage, you do not need to separate them anymore. Repeat the procedure until the layers of the pod can no longer be separated easily. You will see a pale creamy colored pod which looks like a conch. It has a slight bitter taste can be eaten raw or in salads. You can also add it to the dish, finely chopping then along with the florets. Now chop all the cleaned florets and immerse them in a big bowl of cold water. Clean them thoroughly at least 4 – 5 times. Using a drainer, drain the water, rest them for 10 mins. Now gently press and squeeze all the excess water from the chopped florets and keep aside

Palak Pakodi

Ingredients:

1. Besan (Chickpea flour) - 1 cup
2. Spinach - 1/2 cup chopped
3. Onion - 1/2 cup thinly sliced
4. Green Chilies - 3-4
5. Red Chili powder - 1 tsp
6. Vamu/omam - 1tsp
7. Salt - to taste

Method:

• If you are using frozen, thaw spinach and squeeze out the water completely. If using fresh, finely chop the spinach.
• Add all the ingredients to the flour, add water to make a thick batter.
• Heat oil, about 1″ high in a frying pan, add batter with a tablespoon (to make same size fritters) and fry till golden brown on medium heat.
• Remove with a slotted spoon onto a paper-towel lined plate.
• Serve hot with tomato ketchup.