Poha/Atukula upma

Ingredients

• Poha / Atukulu - 2 to 3 cups
• Oil - 2 tbsps
• Mustard seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Dry Red chillies - 2
• Curry leaves - 1 spring
• Carrots thinly sliced - 1 medium size
• Green chillies slit lengthwise - 4
• Onion chopped finely - 1 medium size
• Potatoes sliced very thin - 1 medium size
• Peanuts - 1/2 cup
• Turmeric powder - 1/2 tsp
• Lime juice - 3 tbsp
• Salt to taste
• Chopped coriander to garnish

Method

• Put the poha in a collander and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, cumin seeds and dry red chillies.
• When mustard seeds starts spluttering add curry leaves and green chillies.
• Add the chopped onions. Fry them till soft.
• Add the peanuts, carrots and potatoes and stirr frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and salt, stir well to mix all ingredients.
• Cook for another minute. Turn off the heat. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve hot.

Bhindi Masala

Ingredients

• Bhindi washed and dried - 20
• Oil - 4 Tbsp
• Cumin Seeds (Jeera) - 1/2 Tsp
• Pinch of asafetida powder
• Coriander powder - 3 Tbsp
• Dried Mango powder (Amchur) - 2 Tbsp
• Chilli powder - 3 Tbsp
• Sambar powder - 4 Tbsp
• Salt to taste

Method

• Cut each bhindi lengthwise.
• Heat 2 tbsp oil in a pan and fry bhindi for few minutes.
• Combine stuffing ingredients and mix well. (Amchur,Coriander powder,Chili powder,Sambar powder,salt and little oil just enough to mix all dry ingredients )Stuff each bhindi with the mixture.
• Saute cumin with the remaining oil when it starts to crackle then add asofetida and cook for few seconds.
• Add the bhindi and saute till it is cooked completely.
• Serve stuffed bhindi hot with chapati or rice.

Saunf Aloo

Ingredients

• Baby potatoes, boiled - 15-20
• Fennel seeds (saunf), crushed - 1 1/2 tsp
• Oil - 2 tbsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Coriander powder - 1 tsp
• Red chilli powder - 1/2 tsp
• Yogurt or Curd- 1/2 cup
• Fresh coriander leaves, chopped - 2 tbsp

Method

• Heat oil in a pan. Add asafoetida and turmeric powder.
• Add potatoes and mix. Sauté for two to three minutes.
• Add salt, coriander powder, red chilli powder and crushed fennel seeds and mix well.
• Add yogurt and salt and mix. Cook for two minutes.
• Add coriander leaves and mix well.
• Serve hot with puris or rotis.

Tomato Rice

Ingredients

• Tomato - 4 medium sized chopped thinly
• Onion - 1 Large chopped finely
• Rice - 2 cups
• Broken cashewnuts - 1/4 cup
• Chopped ginger - 1 tbsp
• Chopped green chilli - 1 tbsp
• Chilli powder - 1 1/2 tbsp
• Garammasala powder - 1 tbsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds / Jeera - 1 tbsp
• Channadal - 1 tsp
• Urad dal - 1/2 tsp
• Red chillies - 2
• Curry leaves - Few springs
• Chopped coriander - 2 tbsp
• Ghee / oil - 2 tbsp
• Hing - pinch
• Salt to taste

Method

• Cook the rice and keep aside.
• Heat some oil in a pan add the red chillies, mustard seeds, cumin seeds, channadal ,urad dal, hing and broken cashew nuts.
• When the nuts turn brown, add the chopped onions and fry them till they turn transperent.
• Add chopped green chillies, ginger, curry leaves and tomatoes and fry for 5 minutes.
• Add the chilli powder and garam masala powder and keep frying till tomatoes are mushed up.
• Add the boiled rice and salt. Mix well and fry for few minutes.
• Garnish with the chopped coriander and serve hot.

Channa Masala / Chole

Ingredients

• Channa - 200 gms


• Channa masala powder - 3 tbsps


• Coriander leaves - 3 tbsps


• Cumin seeds / Jeera - 2 tbsps


• Ginger garlic paste - 2 tbsps


• Green chillies - 3 medium


• Oil - 4 tbsps


• Onions - 2 medium


• Salt to taste


• Tomatoes - 2 medium


• Turmeric - 1/2 tsp

Whole garam masala ingredients

• Cinnamon


• Cardamom


• Cloves


• Bay leaves

Method

• Soak chole in water overnight


• Pressure cook chole


• Drain the chole, reserve the water


• Chop onions, tomatoes and green chillies


• Heat oil in a pan and add cumin seeds and garam masala ingredients


• Fry for 1 minute now add chopped onions to it and saute till they are brown


• Add the Ginger-garlic paste and chopped green chillies to it and saute for couple more minutes


• Add all the tomatoes dry powders and salt to it and saute them


• Saute the tomatoes till they are soft


• Add the chole to the mixture and mix gently


• Add the reserved water depending on the gravy you need


• Simmer the stove and cook it covered for 5-6 minutes and garnish it with coriander leaves


• Serve it hot puri or chapatti

Channa masala Powder

• If you dont have the ready channa masala powder you can make it by grinding 1 tbsps of garam masala, 1 tbsp of cumin seeds, 1 tbsp of coriander seeds, 1 tsp of amchur powder and 1 tbsp red chilli powder.

Bharli Mirchi

Ingredients

• Green chillies - 11 Large size


• Salt to taste


• Oil - 5 tablespoons


• Asafoetida a pinch


• Mustard seeds - 1/2 teaspoon


• Turmeric powder - 1 teaspoon


• Coconut, scraped - 2 cups


• Red chilli powder - 1 teaspoon


• Fennel seed (saunf) powder - 1/2 teaspoon


• Cumin powder - 1/4 teaspoon


• Coriander powder - 1/4 teaspoon


• Raw mango, grated - 1 small (3 Tbsps of Lemon juice can also be used as optional if you are unable to find the raw mango)


• Fresh coriander leaves, chopped - 3 tablespoons

Method

• Slit green chillies and remove seeds. Apply a little salt and set aside for thirty minutes. Wash and drain well.


• Heat two tablespoons of oil and temper with asafoetida, mustard seeds and turmeric powder. Add coconut and saute till lightly coloured.


• Add red chilli powder, coriander powder, cumin powder, fennel powder and salt. Saute till well mixed and dry.


• Add raw mango and continue to saute.


• Add coriander leaves, mix well and remove from heat and set aside to cool.


• Stuff mixture into chillies and set aside.


• Heat remaining oil in a pan. Place the chillies, cover and cook for two to three minutes.


• Turn around the chillies and then cover and continue to cook for two to three minutes more or till both sides are evenly cooked.

Beans Tomato Curry

Ingredients

• Fresh beans - 1/2 kg - Tear each into pieces of one inch long
• Onions - 2 medium size - Finely chopped
• Green chillies - 3
• Tomatoes - 2 Medium size - Finely chopped
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Grated jaggery - 1 tbsp
• Garam masala powder - 1/2 tsp
• Grated coconut - 2 tsps
• Salt to taste
• Fresh coriander leaves for garnish

For tempering/seasoning

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Dry red chillies - 2
• Few curry leaves
• Oil - 2 tbsp

Method

• Boil beans in salted water and strain it.
• Heat oil in a pan, once hot, add the mustard seeds and let them pop, then add cumin seeds, red chillies and curry leaves and fry for few seconds.
• Add the slit green chilli and onions and saute till soft.
• Add turmeric powder, chilli powder and tomatoes and saute them for a minute. Then cover and cook on medium heat for 5-6 minutes.
• Now add the boiled beans, jaggery and salt and cook for another 2-3 mts. Add a small cup of water and let it cook covered on medium heat for another 5-6 mts till the beans are cooked and soft.
• Adjust salt, add garam masala pwd, mix and turn off heat.
• Garnish with fresh coriander leaves and serve with rice or chapatis.