Capsicum cabbage mixed curry or Cabbage capsicum mixed curry

Cabbage : 1 medium size or 500 gms
Capsicum : 3
Onion ; 1 big size or 200 gms
Green chilli : 2 or optional
Ghee : 1 tablespoon
Cumin seeds : 1 teaspoon
Ginger garlic crushed paste ; 1/2 tsp
Coconut powder : 1 tablespoon or optional
Salt to taste
Water : 1 1/2 cup
Turmeric : A pinch

Curry leaves : few
Cilantro : few

Preparation :

1. Cut cabbage, capsicum, green chilli, onion into lengthy pieces.

2 . In a wide bowl heat ghee, add cumin seeds, let it to crackle, add green chilli and fry for a minute. Add ginger garlic paste, onion pieces, capsicum pieces, turmeric and fry for two minutes. Then add cabbage pieces. Stir it well. Add water, close the lid and cook in simmer until cabbage pieces are tender. Add coconut powder, salt, curry leaves and cilantro. Mix well and cook in simmer for about 2 minutes. Cabbage capsicum curry ready to eat.

Serve with hot chapati, puri and rice.

Pesarattu with Upma, or Moong Beans Pesarattu with upma

Pesarlu ( Moong beans) : 3 cups
Rice : 1/2 cup
Ginger : 5 thin pieces
Green chilli ; 3
Cumin seeds : 1 teaspoon
Egg : 1
Salt : 1 teaspoon
Cilantro : few

Preparation :

1. Take moong beans( pesarlu) and rice in a bowl. Wash them and soak for 8 to 10 hours or over night.Remove the water and add ginger, green chilli, cumin seeds and salt. Grind in to smooth paste(It should not too thick or thin). Add egg yoak and mix it well.

2. Heat dosa skillet. When the skillet is hot, rub the skillet with wet cloth, then pour 1/2 cup pesarattu mix and spread out into a thin circle with base of the big spoon. Spray little oil on the top. Let it heat to golden brown. It may be flipped to cook on the other side. Serve with upma and ginger chutney or peanut chutney.

Pesarattu is very tasty with sooji upma.

Sooji Upma:

Preparation:

Sooji : 1 cup
Onion : 1/2 cup
Urad dal : 1 tea spoon
Cumin seeds, Mustard seeds and curry leaves : few
Vegetable oil : 2 table spoon
Green chilli : 1
Ginger garlic pulp : 1/2 spoon
water : 4 to 5 cup

Preparation:

1. Heat 1 table spoon oil in a skillet add sooji ravva fry to moderate heat. Stir it constantly to light brown color and set aside.

2. Heat oil in a pan or bowl. Add mustard seeds, cumin seeds and curry leaves. When the seeds splutter, add urad dal and ginger garlic paste. Fry for few seconds, add green chilli, onion and fry until the onions turn light golden color. Now add salt and water, cover the pan with lid up to boiling water.

3. Add fried ravva slowly stirring it constantly. Stir till it become thick. Turn off the heat. Garnish with cilantro leaves.

Mirchi Bajji with Masala or Masala mirchi Bajji or Mirapakaya Bajjilu

Mirchi (special mirchi bajji mirchi) : 10 to 12
Sesame seeds : 1 1/2 to 2 table spoons
Dried coconut powder ; 1 table spoon
Coriander seeds : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Salt to taste
Tamarind juice : 2 table spoons
Gram flour : 2 cups
Rice flour : 1/4 cup
Baking soda : A pinch
Vegetable oil : oil to deep frying

Preparation

1. Roast sesame seeds, coriander seeds.

2. Take sesame seeds, coriander leaves, coconut powder, cumin seeds, salt in a jar and grind in to smooth powder, add tamarind juice. Mix well and keep in aside.

3. Wash and dry them green chilli, cut the bottom end and make a slit length wise in the middle with a knife or a spoon and remove seeds.

4. Put the chillies in the salted boiled water for 30 seconds. This will reduce little spiciness of the mirchi.

5. Stuff the mirchi with above mirchi masala.

Preparation of the batter:

6. Make besan batter by mixing gram flour, rice flour, 1/2 tea spoon salt and baking powder in a bowl, add water and prepare thick batter.

7. Heat oil in a deep bottomed kadai, once the oil is hot, dip the mirchi bajjis in batter one by one and gently drop from the sides of kadai and fry until light golden color. Remove it. Let it cool for few seconds. Again put the mirchi bajji in the hot oil to get golden color, remove from the oil, let it cool for a minute to get the real taste.

Serve with onion slices(chopped the onion and mix with salt and lemon juice). This is a favourite evening snack in Andra.

Tomato pickle or Tomato nilava pachadi

Tomatoes : 1/2 kg. or 500 gms
Tamarind : 50 gms or Big lemon size
Red chilli powder : 1/2 cup
Salt : little less than 1/2 cup
Turmeric : A pinch
vegetable oil : 6 table spoons
Ginger garlic paste : 3 teaspoons ( freshly prepared )
Methi(Fennugreek seeds) powder and Jeera(cumin seeds) powder : each pinch
Mustard seeds : 1/4 tsp
cumin seeds : 1/4 1/4 teaspoon

Preparation:
1 . Wash the tomatoes, dry it with paper napkin and chop them in to medium size pieces.

2. Heat one table spoon oil, add tomato pieces, tamarind and turmeric powder. Fry on medium flame. Stir it constantly until the mixture is very thick. Now the tomatoes will be soft and almost dry. Later, turn off the heat. Keep aside for cooling and mash it.

2 . Heat oil in another kadai. When the oil is hot add mustard seeds and cumin seeds, once they pop, add ginger garlic paste, fry for a minute. Turn off the heat. Keep it for cooling. After cooling, add red chilli powder, salt, cumin powder, methi seeds powder and mix well. Then add mashed tomato mixture. Mix very well.

Store it in a dry glass jar. It is very tasty with rice, chapati, bread. Pickle can be preserved for more than one month. If kept in the freezer it will be tasty for 2-3 months.

Mango Pickle or Udikinchina Mamidikaya chutney

Mango : 1 Big size
Vegetable oil : 2 table spoons
Redchilli powder : 1 table spoon
Salt : 1/2 table spoon
Ginger garlic crushed paste : 1 teaspoon full

Cumin, mustatd seeds powder : A pinch
Turmeric : Pinch of
Cumin seeds : 1/4 tsp
Mustard seeds ; 1/4 tsp
Preparation :

1 . Cut mango 2 to 3 inches length pieces.

2 . Heat one tbls oil in a pan or small kadai, once the oil is hot add mango pieces, turmeric and a pinch of salt. Stir it constantly, cook on low flame until they become medium soft. (Mango pieces should not be soft ). Turn off the heat.

3. Heat 1 table spoon oil in a popu pan. Once the oil is hot add mustard seeds and cumin seeds. Let it to crackle, add ginger garlic crushed paste, fry for few seconds. Turn off the heat. Keep aside for cooling. After cooling add red chilli powder, salt, methi powder and cumin seeds powder. Mix very well and add to already cooked mango pieces. Mix well.

Mango pickle ready to serve. Store it in a dry jar.

Pickle can be preserved in the refrigerator. It will be tasty for more than one month.

Chamadumpa fry or Taro root fry

Preparation :

Chamadumpalu : 4 to 5
Red chilli powder : 1 teaspoon
Salt : 3/4 tea spoon
Dry coconut : 1/2 or 3 table spoons
Garlic flakes : 2
Turmeric : A pinch
Vegetable oil :For deep frying
Popu : Mustard seeds, cumin seeds and curry leaves

(Boiled chamadumpa pieces, Redchilli powder, salt, garlic flakes and Dry coconut powder.)

Preparation:

1. Boil chamadumpa(taro root) in water until they become tender, remove the water and let it to cool. When they are cooled, peal them and cut into thin round slices, keep them aside.

2 . Take coconut, red chilli powder, salt, garlic flakes, turmeric grind them into fine powder.

3 . Heat oil in a small deep bottomed frying pan. When oil is hot fry the chamadumpa pieces, until they turn light golden color. Remove them from oil. Mix it with above grounded powder. Add popu.

4. Heat one teaspoon oil in a popu pan, once the oil is hot add cumin seeds, mustard seeds and curry leaves, let it to crackle, then turn off the heat.

This recipe is very simply but very tasty as a side dish.