Bangaladumpa Vepudu-Potaoe Stir Fry-Aloo Fry..

Bangaladumpa or aloo fry is an all time favourite fry  liked by everyone , from kids to adults.
An easy dish that can be made quickly and is enjoyed by everyone.
My daughter loves potatoe fry and potatoe peas curry.So i often make it at home for my kiddo.
We all love aloo fry when served with warm rice and some rasam or sambar.Tastes yummy...!

INGREDIENTS:

Potatoes/Aloo-2large Chopped into small cubes
Onion -1/4 cup chopped
Salt- As needed
Cilantro for garnish

Popu Ingredients:

Jeera/Cumin seeds-1/4 tspn
Aavalu/Mustard seeds-1/4tspn
Red Chilli-1-2(acc to taste)
Curry Leaves-few
Turmeric powder-1/8 tspn
Coriander powder-1tspn
Garlic Crushed-2(optional)
Veg or Canola oil-1tbspn

PROCESS:

Heat a wide open pan ,add oil.Add garlic and saute till golden brown .
Add other popu ingredients and saute for a minute.Now add chopped onions and saute till translucent.

 At this point add chopped potato/Aloo and fry for few minutes by stirring occasionally on medium heat.

Do not add salt immediately.Add salt after they turn golden brown and are 3/4 cooked.Then we will get the crispiness .

Once aloo turns nice golden brown , add desired salt , add coriander powder, fry for 3min . 

Turn off the gas, garnish with chopped cilantro.Serve it with warm rice and some daal or sambar.

MINI PEPPER MASALA CURRY

Yummy Masala Gravy Curry with Mini Peppers..!

I just tried this recipe with Mini sweet peppers and it turned out yummy.This masala curry can go with either roti/tortilla or with rice items such as biryani/fried rice/plain rice.You can find mini sweet peppers packed with colored peppers in almost any grocery store in USA.I hope you will give it a try and enjoy it with your family and friends.Here is the recipe..

INGREDIENTS:

Mini red peppers -1package washed (12-14)
Roasted peanuts-1/2cup
Onion -1cup sliced
Sesame seeeds-2spoons( lightly roasted)
Red chilli-2(according to taste)
Tamarind paste- 1tspn
Garam masala powder-1tspn
Red chillie powder-1tspn
Salt to taste
Turmeric-1/2 tspn
Oil-1tbspn

Popu/Tadka Ingredients:
Oil-1tbspn
Mustard seeds-1/2tspn
Cumin seeds-1/2tspn
Curry leaves-6-8


PROCESS:

Take the mini peppers and slit them on two sides and keep them aside.

Take a wide pan add 1tbspn oil and add red chilli and once they change colour add onions

and saute them till they turn golden brown and take them in a plate, allow

 them to cool.Once cool, add them to the grinder/blender along with roasted 

peanuts, sesame seeds, tamarind paste and make masala mixture by adding 

some water just to make thick paste.

Now turn on the gas and take the same wide pan add 1tbspn oil once warm add tadka ingredients

Now add mini peppers,add salt according to taste and saute them for 3-5min till they turn soft.by covering with lid and checking them in between.

Then add the masala paste ,add all the powders(masala ,red chilli,turmeric) and stir well and add some water

1/2 cup and cover the lid and cook for 5-10min till you get the needed consistency that you like to serve.

Turn off and take it into serving bowl and serve with warm rice or roti/naan.

(You can add or delete few ingredients according to your family's taste, can add a spoon of sugar if u like,can add some butter while sauteying  can add cream at the end to get  creamy texture.)

              Enjoy this yummy curry which is  spicy but can taste some sweet bites of pepper.

POTATOE CURRY

This is boiled potatoe curry, which is a dry curry that goes along with roti or can also be stuffed in dosa for masala dosa.Easy to prepare and tastes good and Iam sure you will enjoy it with your family.

INGREDIENTS:

Potatoes-3Large(peeled and boiled)
Onion-1medium(thinly sliced)
Green Chilli-6medium/acc to your taste
Methi Leaves-1/4cup chopped(optional)

Tadka/Popu :

Oil-2tbspn
Chana Daal-2tspn
Urad Daal-1tspn
Cumin/Jeera-1tspn
Mustard/Aavalu-1tspn
Curry Leaves-10
Cilantro Chopped-1tbspn
Lemon juice-1-2tspn
Salt to Taste
Turmeric powder-1/4tspn


PROCESS:
-Clean potatoes and cut them into 1/4 size and boil them in water by adding salt to taste.Let them cool down ,peel the skin and mash/cut into 1-2inch size bite size pieces.
-Heat a pan and add oil.Add tadka ingredients and once they turn golden color add green chilli and onion and saute them till they turn soft and trasnparent.Add boiled potatoes ,mix well, cover and cook for few minutes(5-10) till potatoes absord the flavour .Open and check for salt if needed add litlle more accordingly and turn off and add chopped cilantro .

--Aloo Methi version

This recipe goes well with roti/chapati .Adding Methi/Menthi Kura leaves gives very good flavour to this curry .After adding boiled potatoes and cooking for about 5min add methi leaves ,cover and cook for about 5-8min untill done.

Hope you try this recipe and enjoy it !

CABBAGE AND COCONUT FRY!

INGREDIENTS:

Chopped Cabbage(1/2 of a med size)-2cups

Grated carrot-1/2cup

Grated Fresh coconut-1/4cup

Chopped onions-1/2cup

Green chilli-6

Soaked Pesarapappu/Moon daal-1/4cup

For Tadka:

Garlic cloves-2(crushed)

Chopped Ginger-1tspn

Urad daal-1tspn

chana daal-1tspn

Cumin seeds-1/2tspn

Mustard Seeds-1/2tspn

Curry leaves-6

Red chilli-2

Turmeric-pinch

PROCESS:

Take a big cooking bowl and cook cabbage and carrot in 1/2 cup of water for about 10min till they are half done.(Remove any excess water)
Soak moong daal in water for about 15min.
Now take a kadai or pan ,heat 2tspn oil, then add tadka ingredients one by one and once they start spluterring add moongdaal (remove from water) and fry for 2min .
Then add cabbage, add salt to taste and fry for 15min by stirring occasionally.
Then finally add grated coconut and cook for 4min and switch off the gas.

A very tasty cabbage fry is ready to serve with roti or rice.



NOTE:

You can also add cooked peas instead of moongdaal.

Also you can add soaked chana daal according to your taste

You can also add grated green mango to give a yummy taste

Andhra Sambar !

INGREDIENTS:

Tuvar/toor daal-1cup

Onion sliced-1/4cup

Green chilli sliced-4

Tomato cubes-1/4cup

Sorakaya/bottlegourd cubes-1/2cup

Bhendi/okra/ladyfinger pieces-1/4cup

Pepper/Eggplant pieces-1/4cup

Drumstick pieces-1/4cup

Ginger chopped-1tspn

Red chilli-2

Hing/Igua-1/4tspn

Sambar powder-1tbspn

Mustard seeds-1/2tspn

cumin seeds-1/2tspn

Urad daal-1/2tspn

Garlic mashed-1clove

Turmeric powder-pinch

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

Tamarind-2inch size

PROCESS:

Wash and dice all the vegetables.You can add or remove any vegie acc to your taste.

Wash toor daal and add water and cook it along with turmeric powder in a pressure cooker.

Once daal is cooked mash it with ladle.
Cook all the vegies together in a cup of water in cooker for just 3whistles or you can cook outside also in a pan.

Once the vegies are cooked ,to this add cooked daal, and tamaring water -1cup and extra water depending on the consistency u like(around 3-4cups of water).

Add salt to taste and sambar powder .Let it come to boil (takes about 10-15min).

Take a pan for tadka.Heat some oil in a pan, add mashed clove,mustard, cumin seeds, urad daal,red chillies, green chillies, curry leaves and keep frying for a few minutes. Finally before removeing it from flame add hing and season the sambar with tadka.

Add chopped cilantro on the top ofr garnish.

Garamagaram sambar ready to serve with rice or with idly/dosa.

Andhra Majjiga Pulusu !

Andhra majjiga pulusu is very simple and tasty recipe.My hubby loves this dish when served with daal.Its a enhancement to majjiga charu.Both are different.Majjiga charu is plain buttermilk with some tadka.Where as Majjia pulusu consists of cooked vegies added to it.Here is the recipe for al frds.

INGREDIENTS:

Buttermilk-2cups

Onion sliced-1/2 cup

Drumstick pieces-6

Brinjal slices-1/2cup

Tomato cubes-1/4cup

Sorakaya/Bottlegourd cubes-1/2cup

Green chilli-5

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

For Tadka:

Mustard seeds-1/4tspn

Methulu/methi seeds-1/4tspn

Ginger finely chopped-1tspn

Turmeric powder-1/2tspn

Process:

First Cook all the vegetables in a cup pf water for 15min.Once they are soft remove any excess water.

Now take a pan ,add 1tbspn oil,once hot add ingredients of tadka one by one .Once they start to splutter add cooked vegies,and chopped cilantro and after 2min add buttermilk and enough salt to taste and keep stirring with gas on med flame.

Keep stirring for about 10min.

Tasty Majjiga pulusu is ready to serve with hot rice and daal.Enjoy....!

Palakura Pappu (Spinach Daal)!

INGREDIENTS:

Spinach-2cups

Toor Daal-1cup

Turmeric powder-pinch

Salt to taste

Tamarind-1inchsize

Green chilli-4

Red chilli-1

Curry leaves-1stem

Garlic-1clove

Hing/ingua-1/4spn

Red chilli powder-1spn

PROCESS:

Wash and cut spinach .Wash toor daal and add it to a pressure cooker along with spinach.

Add pinch of turmeric powder and green chilli.Add 1:2.5 cup water.

Also add 1/4cup of tamaring juice and close the lid.Allow it cook for 5whisltes and switchoff the gas and allow it to cool.

Take a pan and add oil and allow it to heat.Then add chopped garlic clove, red chilli,curry leaves,mustard seeds and cumin seeds.Once they start to splutter add little hing and red chilli powder.And immediately add the cooked daal to this pan.

Add salt to taste and mix well and now you can take it into serving bowl.
Serve it with hot rice and pickle with some desi ghee..You can serve spinach daal with chapathi too....

Brinjal gravy curry!(masala vankaya kura)

INGREDIENTS:

Brinjal-8(med size)

Onion-1(big size)

Green chilli-4

Curry Leaves-1stem

Chopped cilantro-1/4cup

Tamaring water-1/4cup

Red chilli powder-1btspn

Coriander powder-1tbspn

Sugar-1/4tbspn

Ginger-1inch size piece

Salt to taste

cumin seeds-1tspn

PROCESS:

Cut the brinjal lengthwise and drop them in water.

Chop the onions and gring onions,ginger and 1spn jeera to rough paste.

Take a pressure cooker, add oil(2tbspn) and allow to it heat .

Now add mustard seeds,curry leaves,green chilli.Then add onion paste .

To this add salt to taste,red chilli and coriander powder and pinch of turmeric powder.

Fry for 5min .Add brinjal pieces and cook for 5min .

Now add 1/2 bowl of tamarind water and 1/4tbspn of sugar and close the cooker with lid and allow it to cook for 3whisltes.

Once cool, take the curry into a serving bowl and garnish it with choppped cilantro.

This is very simple and tasty recipe.It is good combination with rice and also roti.

Vegetable Kofta Curry !

Ingredients :

potatoes - 2

carrots - 2

Beet root - 1

Finely cut beans - 3/4 cup

Peas - 1/2 cup

Knol- Khol - 1

Bengal gram flour - 2 tbsp

Salt - as required

Green chilles - 4

Mint leaves - a small bunch

Onions - 3

Tomatoes - 4

Oil - enough to deep fry

Butter - 2 tbsp

Grind Together :

Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Preparation:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala
powder and chopped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.

For gravy :

1. cut onions and tomatoes finely .
2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry
till oil separtes from it.
3. Pour enough water and allow the gravy to boil till it becomes thick.
4. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.