MULTI VEGETABLE SOUP


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In  South India, a no moon day in October is followed as – -Polala Amavasya, dedicated to Goddess Poleramma who, it is believed, saves people from all kinds of pox diseases. On that day, besides other offerings, a kind of soup of all vegetables is offered to the Goddess which, in local language, is called –Kalagaaya Pulusu –, meaning soup of all vegetables.

Ingredients:

  • All available vegetables like brinjal, bottle guard, ladies finger, radish, ridge gourd,tomato, colacasia etc
  • Tamarind – 100 grams
  • Sugar – 100 grams
  • Salt – as required
  • Tadka ( How to prepare Tadka (పోపు) )
  • turmeric
  • Onion
  • Green Chillis
  • Oil
  • Regular spices like clove etc.

Procedure:

  • wash all vegetables and cut into big pieces.
  • take all spices and make it to powder.
  • now, take a big vessel and start cooking in it. first add oil and add onions and saute them nicely. add curry leaves, turmeric, green chillis at this stage.
  • add all vegetable pieces and mix nicely, add water for soup and mix salt, tamarind juice, sugar and let them cook for 30-45 minutes.
  • cook until the vegetables becomes well cooked.
  • stop cooking and serve hot !!

 

 

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PANEER BUTTER MASALA


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Ingredients:

  • 250 gms Paneer
  • 200 gms cream
  • 200 gms pury of tomato
  • 2tsp butter
  • 2tsp fenugreek leaves (kasuri methi)
  • 1/2 tsp Red chilli powder
  • 1/2 tsp garam masala
  • 2 or 3 green chillies
  • Salt as per taste

Procedure:

  • Melt the butter in Pan, Add green chillies, tomato pury, kasuri methi,salt, red chilli powder .Put it on lowflame for 5 minutes
  • Add the Cream and Garam masala and cook for 3 minutes.
  • Add the Paneer pieces and cook for a minute and serve hot.

 

Munagaaku Sambar (Moringa Leaf Sambar)


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Ingredients:

Procedure:

  • Boil Toor Dal, 2 tomatoes and 2 red chillies in pressure cooker and keep aside.
  • Take a pan and fry the curry leaves, green chillies, chopped onions in oil until it comes to golden brown color.
  • After that mix the cleaned moringa leaves to pan and keep the lid for 5 minutes in low flame.
  • After 5 minutes add tamarind juice , salt and turmeric.
  • Grind the boiled toor dal and mix it in the pan and add 1 spoon of sambar powder.
  • Add Tadka to it with garlic and serve hot, yummy moringa leaf sambar is ready!

Ivy Gourd Gravy/Tindora Ka Salan/Dondakaya Gravy/Kovaikai Kuzhambu


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This recipe is known with multiple names, like Ivy Gourd Gravy/Tindora Ka Salan/Dondakaya Gravy/Kovaikai Kuzhambu.

Ingredients :

  • Dondakaya/Tindora– 250 grams
  • Ginger – small piece
  • Garlic – few
  • Onion – 2 or 3
  • Tomato – 2 or 3
  • Salt – as required
  • Turmeric Powder- as required
  • Chilli Powder- as required
  • Tadka
  • Ground Nuts – 50 grams

 

Procedure :

  • Dry roast ground nuts in a pan and make it to powder using mixer grinder.
  • Cut ginger, garlic,onions and tomato into small pieces and put in a mixer grinder and make it to a paste.
  • add ground powder, Salt, Turmeric Powder, Chilli Powder to the above paste.
  • now, make cuts to the dondakaya and insert this paste inside those cuts.
  • Now, add oil to pan and prepare tadka.
  • now, add stuffed dondakaya to the oil and let them cook in sim for 5-10 minutes.
  • Then add water for gravy let it cook for 5 minutes.
  • Yummy dondakaya gravy  curry is  ready 🙂

 

Ladies Finger Soup ( Bendakaya Pulusu )


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Ingredients :

  • Ladies Finger/ Bendakaya – 250-300 grams
  • Oil
  • Onions – 2 or 3
  • Salt
  • Ginger Garlic paste -1 spoon
  • Tadka ( How to prepare Tadka (పోపు) )
  • Curry leaves
  • coriander
  • Turmeric powder
  • Chilli Powder
  • tamarind Juice

Procedure :

  • heat oil in a pan and add cut onions,and stir until onions become golden brown.
  • wash ladies finger and wipe with dry cloth and then cut into pieces.
  • add ginger garlic paste and let it fry for another 2 minutes.
  • prepare tadka and add the onions, ginger garlic paste, chilli powder,turmeric to it.
  • add cut chillis, tamarind juice, water, salt and let them cook for sometime.
  • now put the ladies finger pieces in the gravy and cook in low flame for 10 minutes.
  • then add coriander leaves on top for garnishing.
  • yummy Bendakaya Pulusu ( Ladies Finger Soup) is ready 🙂

Radish Chutney


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Ingredients:

  • Radish – 2
  • Ground Nuts – 2 spoon ful
  • Red Chillis – 3
  • Green Chillis – 2
  • Salt
  • Oil
  • Ginger
  • Tamarind Juice- 1/2 spoon
  • Tadka ( How to prepare Tadka (పోపు) )
  • Jaggery – 1/2 spoon

Procedure:

  • Wash Radish and peel the skin off and then cut nicely into small pieces.
  • fry those radish pieces in a pan and keep aside.
  • in the same pan, add red and green chillis, ginger, ground nuts and fry them a little and then let it cool.
  • now, make it to paste using mixer grinder.
  • add radish pieces, tamarind and jaggery also to the contents in mixer grinder and grind again.
  • now, put tadka ( ( How to prepare Tadka (పోపు) ) on it .
  • quick, yummy and healthy radish chutney is ready 🙂
  • this is a tasty combination with rice and dosa as well 🙂

 

Hyderabadi Mirchi Ka Salan


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Mirchi ka salan is a spicy hyderabadi dish and goes well with biryanis, parathas, roti as well.

Ingredients:

  • Green Chillis – Big and small
  • Red Chilli Powder – 1 spoon
  • Turmeric – 1/2 spoon
  • Salt – to taste
  • Oil
  • Ground nuts
  • Grated Coconut
  • Priya Garam Masala
  • Onion – 1
  • Tadka ( How to prepare Tadka (పోపు) )
  • Coriander Leaves
  • Curry Leaves
  • Cashew
  • Til seeds
  • Curd

Procedure:

  • take a pan and slightly roast ground nuts, coconut pieces, cashew, til seeds, little water and then make it to paste using mixer grinder.
  • take another pan and prepare tadka ( How to prepare Tadka (పోపు) ).
  • now, add chopped onions, small green chillis,little oil to tadka and cook until the onions become golden brown.
  • mix the paste prepared in step 1 and contents of step 2 and let them blend nicely and cook on low flame for 15 minutes.
  • now, remove the seeds from big green chillis and deep fry them.
  • now, mix all the contents prepared above to the fried green chillis and add red chilli powder, salt, turmeric to the mixture.
  • add 1/2 cup curd,coriander leaves and little water ( as per gravy thickness ) and allow them to cook in covered kadai for 2minutes on low flame.
  • yummy and spicy hyderabadi mirchi ka salan is ready 🙂