Vankaya (Brinjal)With Coconut and Mango and an Entry For Mbp

This is one of my hubby's favorite dish.

INGREDIENTS:
Brinjals.............small ones,6
Onion...............1,bigone
Mango..............1/2 of a medium one.
Coconut pieces.....1/2 cup
Green chillies..........4
Ginger...................a small root
Salt.................as required
Red chilly powder....as required
Oil...........2 tbsp
Mustard seeds....1 tsp
Jeera....................1 tsp(cumin seeds)
Curry leaves.......1 stalk




METHOD:

• Peel the skin of the mango and cut into small pieces as shown in the picture.
• In a pan heat oil and add mustard seeds.When they splutter add cumin seeds and curry leaves.
• When the jeera starts to clatter add chopped ginger and green chillies.
• Fry them for some time and add the chopped onion.
• When the onion turns golden brown add the chopped brinjals and coconut pieces.
• Cover and cook for some time.
• Now add the mango pieces .Add salt and red chilly powder.Cover and cook.If necessary add 1/4 th cup of water.
• Cook until the brinjal is well cooked.
• Serve hot with rice or u can have this with chapathi too..

NOTE:If the mango is not too sour u can add tomato or 1tsp of tamarind paste to the curry to get the tangy taste for the curry!!

Now i am going to post some dishes from our fellow bloggers..
1)Mddura vada from Shilpa of Ayi's recipes.



This is very easy and tasty too...this is also my entry for Coffe's Mbp.i know it is bit late.Thanks shilpa for giving us such a nice and easy to make recipe!!!!

2)Sprout Moong Curry from Ashaji's Foddies hope.



This is my first time i did a curry with sprout moong.At first i am scared to taste it because i don't know how it came...:-D.but it is really very very very tasty...!!!!!!!I thank ASha for sharing such tasty recipe with all of us!!!!

3)Veggie Seviyan from Nidhi's Cooking Made Easy.



I followed the way she described to boil the semiya and to keep in cool water for some time.It worked out really!!the semiya hasn't stick to one another....thanks for the wonderful idea nidhi.The semiya is also very nice by adding the tomato..

BITTERGOURD(kakarakaya)RECIPES

The following recipes are the common and i can say traditional recipes in our household.

KAKARAKAYA WITH TAMARIND AND JAGGERY

INGREDIENTS:
Bittergourd.........2
Onion....................1,small(optional)
Tamarind paste.......1 tsp
Salt........as required
Turmeric.1 pinch
Sugar/Jaggery powder.......1 tsp
Red chilly powder....as required

For Tampering:
Red chilly...1-2
Gram dal.....1 tsp
Urad dal......1 tsp
Jeera.........1/2 tsp
Mustard seeds....1/2 tsp
Curry leaves....1 stalk
Hing....1 pinch

METHOD:

• Cut the bitter gourd into round pieces as shown below.
• In a pan add the tamarind juice ,bitter gourd pieces,turmeric and salt.Cover and cook them until the bottle gourd pieces are cookedwell.Don't smash them .don't add too much of water.The bittergourd pieces should be cooked in the tamarind juice only.
• Remove the excess tamarind water after the pieces cooked well.
• Now in apan heat 1 tbsp of oil and add the ingredienst for tampering.When it all done add the boiled bitter gourd and fry for 5 min.
• Adjust the salt and the red chilly powder according to taste.Add the sugar or jaggery before taking off from the stove.
• Serve hot with rice...

KAKARAKAY PULUSU PACHADI

INGREDIENTS:
Bitter gourd,,.....2
Onion..................1 large
Salt.....................as per the taste
Sesame seed powder...2 tbsp
Tamarind juice........1/4 th cup
Sugar.........1 tsp

Sesame seed powder:
Sesame seeds 1 cup
Red chiily......10
Shallow fry the above 2 ingredients and dry grind them.

For Tampering:
Garlic flakes.....5
Red chillies.....2-3
Curry leaves....1 stalk
Gram dal.......1 tbsp
Mustard seeds.....1 tsp
Hing powder...1 pinch


METHOD:

• Cut the bitter gourd into small pieces.
• In a pan heat 1 tbsp of oil and fry the chopped onion.Add the bitter gourd pieces and fry them.Cover and cook them.Add salt and cook.
• Change it into a bowl after well cooked.
• Add 2-3 tbsp of sesame seed powder , tamarind juice and sugar mix well.
• Add the tampering to it.

Serve with white rice..
This is my contribution for VKN's Fahc.
U can also contribute as many recipes as u want.This cook book project is for poor child.If we can't do anything to them directly at least we can help people who is doing something to the poor child.Think about it.I really appreciate Vkn ji for this wonderful work.

NANN Vs NAVARATAN KURMA

INGREDIENTS:
All purpose flour or Maida or Self raising flour...........2 cups
Yeast.................1 tsp
Curd/Yogurt...................2 tbsp
Milk....................2 tbsp
Butter.................1 tbsp(optional)
salt........................1 tsp
Baking powder....1/2 tsp
Baking soda.........1/2 tsp
Sugar......................1 tsp
Egg................1,slightly beaten
Luke warm water...........3 tbsp
Warm water.........to knead the dough
METHOD:

• Mix the yeast and sugar to the luke warm water.and keep aside for 10 -15 min.
• Sieve the flour with all dry ingredients.Mix the milk with slightly beaten egg and butter.
• Mix this mixture with the flour.Add the yeast mixture and kneed this to a soft dough.Add warm water if needed.
• Keep it in a bowl and close it tightly .keep the bowl in a warm place for 3-4 hours or until it has raised well.When once it is raised press it down again and keep it for 1 hour.(until it raises again).
• Then make medium sized balls and roll it with the help of a rolling pin in triangle shape(as nann).
• Fry it on the tawa just like paratha..turn it to the other side when one side is completely fried.Take away from the tawa and brush it with butter.
• serve hot...

NOTE:There is no need to add baking powder if u use self-raising flour.U can use butter instead of eggs.Hema,Suma and Jyothsna ..thanks girls for reminding me these things.
The perfect combination for nann is navaratan kurma..(as far as i think.if u people know any other dish u can have this with that..:-D
Now the navaratan kurma comes.....
INGREDIENTS:
Potatoes................2
Chopped beans.........1 cup
Chopped carrot.........1 cup
Chopped capsicum......1/2 cup
Green peas................1/2 cup
Cauliflower...........1/4th of a small flower
Paneer.................1/4 th cup
Chopped tomato...............1 cup
Curd................1 tbsp
Cashew................6-7
Raisins..................5
Salt .......as required
Red chilly powder....as per the taste
Ghee.........4 tbsp(for frying the veggies)

For the paste:
Onion.................2
Cloves...............2
Cinnamon.............1 large stick
Elaichi.................2
Shajeera............1/4 th tsp
Jeera.................1 tsp
Ginger............1 small root
Garlic.............2 flakes
Green chillies........2-3
Coriander seeds..........1 tbsp
Grind all the above to a fine paste by adding water.

METHOD:

• Heat ghee in a pan .Fry the veggies and cashew and raisins.
• Heat 4 tbsp of oil and fry the paste.
• When the paste is fried well add the chopped tomato .Add the whipped curd.Cover and cook well.
• Add salt and required chilly powder.Add the fried veggies along with cashew and raisins.
• Cover and cook until all the veggies are cooked well.Serve hot ....

Mahua here u go....thanks for remembering my recipe for such a long time...

This is my contribution to VKN"s FAHC.

STUFFED PARATHA

When i saw POOJA's stuffed parathas i also remembered that i have made stuffed rotis and taken pictures too..but can't post here.Although everybody know about this dish i want to post my version.
INGREDIENTS:
Potato...........3,medium sized
Carrot........... 2,medium sized
Salt................as per taste
Red chilly powder.......as per the spicy tongue
Oil..............2 tbsp

FOR THE DOUGH:
Atta.........2 cups
Salt.........1 tsp
Water......1 cup/as needed to knead
Oil.........1 tbsp(optional)

METHOD:

• Mix the atta with all the ingredients for the dough.Make it before 2-3 hours of making.
• Boil the potatoes.Peel them and smash it till smooth.
• Heat oil in a pan and add finely chopped carrot.Cover and cook till carrot is cooked well.
• Add the smashed potato.Add salt and red chilly powder.Cook for 5 min.Take off from the stove.
• Make medium sized balls of it and keep aside.
• make medium sized balls of the dough and roll it .Put the potato and carrot ball in that and again cover the rolled chapathi .
• Again roll it as chapathi(as all u know).
• Fry it on the tawa .U can add 1/4th tsp of oil when frying.

serve hot with what ever curry u want..(with any chutney also it goes.)
For the kiddoos ,,......
put some grated cheese along with the poatato and carrot ball when stuffing and roll just as the above one and fry.

PALAK TAWA KEBAB

This is from Sailus website.
I have added carrot for this one.Apart from that everything is as same as sailu's.They are very tasty and easy too.
This is my entry for Coffe's MBP.

NOOLKOL (kohlrabi)CURRY

INGREDIENTS:
Noolkol.........2
Onion............1
Tomato........2
Salt.................as per taste
Red chilly powder....

MASALA1:
Ginger.......small root
Garlic.........3 flakes
Coriander seeds.........1 tsp
Cumin seeds............1 tsp
Cloves.........................2
Elaichi..........................2
Cinnamon stick..........1 small
Shahjeera(caraway seeds)...1/4 th tsp

Grind all the above adding a little bit water to a smooth paste.

MASALA2:
Cashew nuts....1 tbsp
Khus khus seeds....1 tsp
Grind these into a fine paste.

METHOD:

• Peel the skin of noolkol and cut them into small pieces.
• Boil them adding a pinch of salt and a pinch of turmeric.
• Heat oil in apan and add chopped onion.
• When they fried well add the masala1 and fry until fried well.
• Now add the chopped tomato and fry it.
• Add the masala2 and fry for some time.
• Now add the boiled noolkol pieces ,salt and red chilly powder.Add a little bit of water.
  
• Cover and cook for 10 min.

Serve hot with rice or roti...
Here is another way of doing it by Lakashmik of veggie cuisine.
Also see Sandeepa's Olkopir Dalna

PESARAPAPPU (moong dal)PULUSU

INGREDIENTS:
Moong dal..........1 cup
Onions.................2 ,big size cut into 4 pieces
Drumsticks.........2,cut into medium sized pieces(optional)
Tamarind paste.......2 tbsp
Salt.......as per taste
Red chilly powder......1/2 tsp
Sambar powder.........1 tsp
Green chilly................2
Curry leaves...............1 stalk
Water...........2 cups or as much needed
Coriander leaves
Turmeric powder..........1 pinch
TAMPERING:
Garlic flakes.................5-6
Curry leaves.............1 stalk
Cumin seeds............1 tsp
Mustard seeds.......1 tsp
Aseafotida/hing powder.....1 pinch
Red chilly...........1

METHOD:

• Boil the moong dal in a pan .Add the onion pieces .drumsticks ,salt and turmeric.
• Cover and cook until drumsticks are cooked well.
• Add tamarind paste,sambar powder,red chilly powder and curry leaves and enough water.
• Cover and cook.Bring to a boil and adjust the seasoning.
• Add coriander leaves and take off from the stove.
• In a pan heat 1 tbspof oil and fry the garlic flakes.When they turned to golden brown add the mustard seeds.When they splutter dd the other ingredients for tampering.
• Mix with the boiled pulusu..

Serve hot with white rice.
NOTE:U can use the small onions(sambar onions)instead of big onions.

BRINJAL and CHEMADUMPA (taro root)CURRY

INGREDIENTS:
Brinjals............6(small sized,u can use 1/2 of a large one also )
Chema dumpa..........3-4
Spring onions......4-5
Onion..................1
Tomato................1
Green chilly.......3
Ginger.............small root
Salt...............as per taste
Red chilly powder.......as per taste
Muastard seeds..........1 tsp
Cumin seeds...................1 tsp
Curry leaves...........1 stalk
Coriander leaves for garnishing(optional)

METHOD:

• Peel the skin of the chemadumpa and cut into small pieces. Keep aside.
• In a pan heat 2 tbsp of oil add mustard seeds.When they splutter add the cumin seeds and the curry leaves.
• Add the ginger pieces and green chilly.When the ginger gives a nice smell add the chopped onion and chopped spring onions.
• When the onion turns golden brown add the brinjal pieces.Add the chema dumpa pieces.
• Cover and cook for some time.When the brinjal pieces become soft add the chopped tomato.Add salt and needed red chilly powder .Cover and cook until the tomatoes are soften.

• If needed add some water and cook.Cover and cook until cooked well.

Serve hot with white rice..
NOTE:U can also add drumsticks(munaga kada) to this curry..

BEERAKAYA TOKKU PACHADI(RIDGE GOURD SKIN CHUTNEY)

INGREDIENTS:
Skin of the 2 ridge gourds
Garlic.............1 full pod
Green chillies............3
Salt ........as per taste
Turmeric..............1 pinch
Tamarind paste......2 tbsp
Oil...............1 tbsp

FOR THE TAMPERING:
Urad dall.........1 tbsp
Chana dal.........1 tbsp
Coriander seeds.....1 tsp
Cumin seeds..........1 tsp
Mustard seeds............1 tsp
Asefotida/hing powder............1 pinch

METHOD:

• Peel the skin of the ridge gourds.Chop it into small pieces.
• Heat oil in a pan and add the chopped skin.
• Cover and cook until it gets soft.
• Remove it from the pan and keep aside to cool.
• Heat 4 tbsp of oil in the pan and add mustard seeds.When they splutter add all the ingredients for tampering.
• Cool the tampering.Grind the fried skin and tampering leaving 1 tsp and adding tamarind,garlic,salt ,turmeric and garlic flakes.
• Grind it to a fine paste adding water.When it become a smooth paste remove it from the mixer and add ot with the remaining tampering.

Serve with rice..
This is my contribution to VKN'S FAHC.
NOTE:For this pachadi the ridge gourd must be young.

Recipe courtesy:AMMA

BACHALI KOORA AVA RASAM..(CHINESE SPINACH)

This is traditional recipe for us.In our family if any function is there and everybody is going to meet at one's home this dish is a must to prepare.

INGREDIENTS:
Bachali koora.........1 big bunch
Bottle gourd............1/2lb
Bhendi......................5-6
Tmarind juice........1/4 th cup
Green chilly..........3
Salt..........as per taste
Turmeric powder....1 pinch
Sugar................1 tsp

FOR AVA:
Mustard seeds.........1 tbsp
Sesame seeds...........1 tbsp
Plain rice....................1 tbsp
Hing.............................1 pinch
Red chillies.................3-4
Turmeric powder......1 pinch
grind all the above adding som,e water to a paste.

FOR THE TAMPERING:
Mustard seeds.....1 tsp
Cumin seeds.........1 tsp
Red chilly..............1
Hing........................1 pinch
Curry laeves..............1 stalk

METHOD:

• Cut the chinese spinach into small pieces.Boil it along with bottle gourd pieces and bhendi pieces.Also add green chillies ,1 pinch salt and turmeric.
• When they all cook well add the ava paste.Cover and cook along with the paste for 5 min.
• Now add tamarind juice.Add some water.
• Cover and cook for 10 min.Adjust the seasonings as per the taste.
• When the rasam cooks well with the tamarind juice.it will give a nice small.Now add the sugar.Take it off from the stove.
• In a pan heat1 tsp of oil.Add the mustard seeds .When they splutter add the remaining items for the tampering.When it all done add it to the rasam.

Serve hot along with white rice....

This is my entry for VKN 's fahc.

MATAR POORI with DUM ALOO

This is my entry for Pooja's veg. of the week.
This is also my contribution to VKN'S fahc.

MATAR POORI:

INGREDIENTS:
Matar..........1 cup
Salt...............as per taste
Coriander powder.....1 tsp
Garam masala....1 pinch
Oil.........1 tsp

FOR THE DOUGH:
Maida/All purpose flour...........2 cups
Salt...............................................1 tsp
Oil................2 tbsp
Water............to knead dough
Oil...for frying the poori's

METHOD:

• Boil the green peas.Smash it in a food processor or with ur hand.
• In a pan heat oil.Add the smashed green peas .Fry for some time.
• Add salt and the other ingredients and fry for 2-3 min.
• Keep aside.
• Mix the flour with all the ingredients for the dough.Knead it into a soft dough.
• Take a small ball of the dough into hand and make a hole in the middle of it.
• Put 1 tsp of the green peas mixture in the hole and close it.
• Roll the ball with a rolling pin just like a stuffed chapathi.
• Heat oil in a pan.When it gets heated up fry the rolled poori..in it.

Serve with any curry u liked.

DUM ALOO:
INGREDIENTS:
Potatoes...........4,large ones(1/2 lb of small ones)
Onion............1 large one
Tomatoes......2
Curds.........2 tbsp
Clove..............1
Cinnamon.....1 small stick
Bay leaves....2-3
Jeera.......1 tsp
Salt......as per taste
Red chilly powder......as per the spicy tounge
Garam masala.......1/4th tsp
Coriander leaves....to garnish

For the masala:
Onion........1
Cloves.......2
Cinnamon stick....1 small
Elaichi.......2
Ginger.......1 small block
Garlic.......3-4 flakes
Coriander seeds.......1 tsp
Cumin seeds....1 tsp(shallow fried)
Grind all the above to a paste and keep aside.

METHOD:

• Cut the potatoes into medium sized pieces.Half boil them.
• Take oil in a deep pan and heat.When it gets heated fry the half boiled potatoes until golden brown .
• Take out the oil from the pan leaving 1 tbsp of oil.
• Fry bay leaves,clove ,cinnamon stick and jeera.
• When they all fried completely add the chopped onion.When it turns to golden brown add ground masala paste and fry until the masala all fried well.
• Now add the tomato puree .Fry until the raw smell of the tomatoes go away or until the oil comes out.
• Add the beaten curds and mix well.
  
• Add salt and red chilly powder.Add the fried potatoes .Cover and cook for 10 min.
• Cook until the potatoes all well cooked.Add garam masala and cook for 2 more minutes.
• Garnish with coriander leaves and serve hot.

It is a long process but tastes very well......

I am tagged by pooja for five things meme..so i am revealing myself here to u all my friends...

1. I have done post graduation in mathematics from Andhra University.
2. I never did a job but want to do now..all the best to me.
3. I know Sunil from my child hood(but never spoke till the engagement) as we both are from same place.I never thought that i will marry him.
4. I love making new relationships.
5. I am a fan of cartoons.

I tag all of u my friends....for this.Share ur personals with us..(if u like to..)