TINDOORA COCONUT CURRY (DONDAKAYA KOBBARI KURA)

INGREDIENTS  :
Tindora  :1/2 kg
shredded coconut powder  :1/2 tsp
oil             :3 tsp
salt            :as needed
green chillies  :2
onion            :1 
curry leaves   :a few
red chilli powder  :1 tsp
cumin                     :1/2 tsp
turmeric powder      :a pinch
METHOD :
Wash and keep the tindora a side.
Chop and discard the ends. Quarter it lengthwise and chop it into pieces (wash your hands with cold water/hand wash after chopping dondakaya as it stains and is sticky)

Heat oil in a pan,add cumin,split green chillies,chopped onion and fry for 2 min.
Add chopped tindora,turmeric powder,salt and fry for 10 min. on a low flame.
Add red chilli powder,salt to it and mix well and let it cook for 2 min.
Add shredded coconut powder and fry for 1 min and turn off the heat.
Tindora coconut curry is ready to serve.
Serve hot with rice.

VEGETABLE KICHIDI

INGREDIENTS  :
rice           :2  cups
moong dal   :1/4 cup
cumin seeds  :1/2 tsp
curry leaves   :a few
onion              :1
green chillies  :3
turmeric powder :a pinch
mixed vegetables  :1/2 cup (beans,green peas,carrots)
ginger           :1/2 inch
salt                :as needed
black pepper  :1/4 tsp
coriander powder :1/4 tsp
coriander leaves    :a few
oil                          :3 tsp
 
 METHOD  :
Wash and soak dal in water for 10 min.
Heat oil in a pressure cooker,add cumin,split green chillies,chopped onion and fry for 2 min.
Add chopped mixed vegetables,chopped ginger,salt,turmeric powder and fry for 2 min and then add the drained moong dal and fry it.
Add coriander powder,curry leaves and add rice to it and fry for 2 min.
Add 4 cups of water to it and add black pepper and salt according to your taste.Mix well and add chopped coriander leaves and pressure cook it until 3 whistles.
Kichidi is ready to serve.
Serve with raita .
 
 
 

IDLI

INGREDIENTS   :

Urad dal           :1 cup
idli rava            :2 cups
puffed rice        :1 cup
salt                    

METHOD       :
Soak urad dal for 4 to 5 hours.
Soak idli rava for 4 to 5 hours.
Grind the urad dal to a fine batter by adding little water to it.
Remove the excess water from idli rava and add this to the batter and grind it for 5 to 6 seconds.
Soak puffed rice in water for 10 min,squeeze them and add it to the batter and grind them for 2 min.
Add salt to the batter and keep the batter in warm place overnight  for fermentation.
Check in the morning if the batter is fermented.
Slightly mix, you can add little water if its too thick. Pour them in idli plates about a ladleful in each cup. Let it steam for about 15 minutes in a idli cooker or regular steamer.

 Once done, don't rush and dig in to scoop the idlis. Allow the steam settle, otherwise the idlis will stick to the plates. After a while, just stick a spoon underneath and they will slide smoothly.
Serve hot and enjoy them with chutney.

Chutney     :

Peanuts      : 1/2 cup
dalia(putnalu)  :1/4 cup
red chillies       :5
salt                    :as needed
cumin                :1/4 tsp
mustard seeds    :1/4 tsp
oil                       :2 tsp
curry leaves
chana dal            :1/4 tsp
METHOD :
Take a pan,add peanuts to it and roast them on a medium heat until golden brown color turn off the heat and keep a side and let it cool.
Heat 1/2 tsp oil in a pan,add 2 dry red chillies to it and fry for 1 min and turn off the heat and let it cool.
Grind the roasted peanuts,dry red chillies,dalia by adding little  water  and salt to it.
Grind them to a fine paste and adjust the salt according to taste.
Heat oil in a pan,add cumin,mustard seeds,chana dal,red chillies,curry leaves and add this tadka to the chutney.
Chutney is ready to serve.

CAULIFLOWER GREEN PEAS CURRY

INGREDIENTS  :
Cauliflower            :1 cut into florets
tomatoes                 :2
green peas               :1/4 cup
onion                       :1                                                                 

green chillies           :2
coriander powder    :1/4 tsp
cumin                      :1/4 tsp
mustard seeds          :1/4 tsp
turmeric powder       :a pinch
red chilli powder       :1/2 tsp
salt                             :as needed
oil                               :2 tsp

METHOD      :

Boil the cauliflower florets in water for 10 min (add little salt to the water) strain out the water and keep the florets to a side.
Cook green peas (if using fresh green peas) in water for 10 min or in a pressure cooker until a single whistle.
Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion and fry for2 min.
Add chopped tomatoes,turmeric powder,salt,coriander powder,red chilli powder and let it cook for 5 min.
Add the cauliflower florets,green peas to the curry and let it cook for 5 to 10 min or until the gravy is mixed well with cauliflower florets and green peas.
Serve hot with rice or roti.