Tomato DrumStick Curry With Egg ~ ( Munakkaya Guddu Tomato Koora )

     This is one of spicy and tangy tomato gravy with drumsticks and Egg. We can have with rice and rotis also.

Ingredients :

Drumsticks   - 2
Eggs - 3(We can add more also)

Tomatos - 6 medium size

Onion - 1 large

Green chillies - 4

A pinch of Turmeric powder

Salt as per Taste

Curry leaves

Jeera - 1 tbsp

Chana dal - 1 tsp

Mustard seeds - 1 tsp

A pinch of sugar (optional)

Red chilly powder  - 2 tbsp( as per spicy u need)
Oil - 2 to 3 tbsp

Method :

• Cut the drumsticks into 2inch length and wash them.
• Boil the eggs and kept aside.
• Take a wide vessel, add 2 tbsp oil.
• Add jeera and let themm splutter once and add chana dal,mustard seeds and curry leaves.
• After they popped nicely add onions and green chillis.
• Let it fry till golden color.

  

• Add drumstick pieces and fry for 2 mins.
• Add the juicy tomato pieces and combine them , cover with a lid.

• Mix them again and check tomato pieces become soft or not.
• Add 1 glass of tamarind water( not reqwuired when tomatos are juicey and sour).
• Add a pinch of turmeric and 2 tbsp of red chilly powder and mix well, cook for a few mins with closed lid.

• Add a pinch of salt and mix well.
• Add boiled eggs and cook for a few mins.

• At last add a pinch of sugar(optional).
• Cook for 2 mins and serve hot with Rice or Rotis.

Tomato With DrumStick Curry ~ ( Munakkaya Tomato Koora)

         One of my favourite dish (mostly my sister's) drumstick with tomato. Drunstick is used in making a lot of recipes like veg and non vegg also. This is one of spicy and tangy tomato gravy with drumsticks. We can have with rice and rotis also.

Ingredients :

Drumsticks   - 2

Tomatos - 6 medium size

Onion - 1 large

Green chillies - 4

A pinch of Turmeric powder

Salt as per Taste

Curry leaves

Jeera - 1 tbsp

Chana dal - 1 tsp

Mustard seeds - 1 tsp

A pinch of sugar (optional)

Red chilly powder  - 2 tbsp( as per spicy u need)
Oil - 2 to 3 tbsp

Method :

• Cut the drumsticks into 2inch length and wash them.
• Take a wide vessel, add 2 tbsp oil.
• Add jeera and let themm splutter once and add chana dal,mustard seeds and curry leaves.
• After they popped nicely add onions and green chillis.
• Let it fry till golden color.

  

• Add drumstick pieces and fry for 2 mins.
• Add the juicy tomato pieces and combine them , cover with a lid.

• Mix them again and check tomato pieces become soft or not.
• Add 1 glass of tamarind water( not reqwuired when tomatos are juicey and sour).
• Add a pinch of turmeric and 2 tbsp of red chilly powder and mix well, cook for a few mins with closed lid.

• Add a pinch of salt and mix well.
• At last add a pinch of sugar(optional).
• Cook for 2 mins and serve hot with Rice or Chapathi.

                                                                                                                                                                                                                                                                                                                                          

Tips:

• Take Tender drumsticks and non hybrid tomatos for more delicious.
• Add a pinch of salt when cooking tomatos, it will make soft.

Bendakaya Iguru - Lady finger Curry Andhra style

 Bendakaya Iguru (Guntur Style)

          Bendakaya iguru is One of my favorite dish. It is not a stir fry. We can eat with rice and rotis. It will be more tastier with Mamidikaya pappu.

Ingredients:

Bendakayalu (Lady fingers) - 500 grams
Onion - 1 big size
Green chilly - 5 to 6
Red chilly - 2 to 3
Garlic cloves - 5 to 6
Curry Leaves
Chana dal - 1 tbsp
Mustard seeds - 1 tbsp
Jeera - 1 tsp
Turmeric - 1/4 tsp
Red chilly powder - 1 to 2 tbsp
Salt as per taste
Oil - 2 to 3 tbsp

Method:

• Soak them into water with 2 tbsp of salt about 10 mins.
• Wash them with fresh water and wipe with a clean cotton cloth.

• After they become dry Cut them into small pieces.
• Take onions and green chillis and cut them.
• Take a wide pan add 2 tbsp oil.
• Add mustard seeds, chana dal and jeera, red chilly and curry leaves.
• Add pieces of garlic cloves also.
• After they popped nicely add onions and green chillis.

• Cook till the onions become soft.
• Add Bendakaya pieces into the vessel.
• Mix well and close the lid about 2 to 3 mins.
• In between just mix with spoon.
• Add Turmeric and Red chilly powder.

• Mix well and lastly add salt.
• Take care when adding salt, because when lady fingers loosing all its moisture they will shrink a lot.
• Its better to add some salt while cooking and add some salt at last of preparation.

• Serve with hot rice or rotis.

Tips:

• When we are buying the lady fingers, make sure they are tender and good.
• For knowing they are tender, bend the tail end of the lady finger and if it breaks easily then they are tender, if they doesn't break they are not tender.
• And when we are cutting those lady fingers if they are getting crunchy sound, they are also not tender, better to avoid them into curry.
• It is better to make curry at the same day or next day when we are buying them.
• Don't cover the lid over while cooking.
• Cover for 2 to 3 mins and remove the lid and fry them and again close the lid about 2 mins and remove the lid and fry them again, so just don't cover the lid continually.
• If we cover more time then the curry will be gooey( gummy).
• Here i just make curry only, if we need fry then we need to take more oil, so for calorie conscious, i am not advising that. 

Mamidikaya Pappu - Mango with Dal Andhra style

Mamidikaya Pappu - Mango with Dal Andhra style

Ingredients:

Toor Dal( kandi pappu) - 1 cup

Raw mango( pachhi mamidikayalu) - 2

Red chilly powder - 2 tbsp

Onion - 1

Green Chilly - 4 to 5

Turmeric - 1/4 tsp

Tamarind  just 1/2 inch Small Piece

For Tampering:

Garlic cloves - 5 to 6

Red Chilly - 2 to 3

Jeera - 1 tsp

Mustard seeds - 1 tbsp

Chana dal - 1 tbsp

Curry leaves

Salt as per taste

Oil - 2 tbsp

Method:

• Wash the toor dal and cook it for 3 whistles and mash the dal nicely and kept aside.

• Cut the onions,green chilly and mango.

• Peel the skin of mango and make small pieces of mango.

• Add the mango pieces,onions and green chillis and pinch of tamarind also.

• Add red chilly power and turmeric powder and a pinch of salt.

• Close the lid and again cook for about 2 to 3 whistles.
• Take a pan add 2 tbsp oil.
• Heat the oil and add mustard seeds, jeera and chana dal, red chilly and curry leaves.
• After they popped pour it to dal mix vessel.
• And Gently mash the dal mix.

• Serve with hot rice or rotis with ghee.

Potlakaya Paalu Poosina Koora (Snake Gourd Curry with Milk)

Potlakaya Koora (Snake Gourd Curry with Milk)

Ingredients:

Potlakaya - 500 grams

Onion - 1 medium

Green chilly -5 to 6

Curry leaves

Chana Dal - 1 tsp

Mustard seeds - 1 tsp

Milk - 1 cup

Red chilly - 2( optional)
Red Mirchi powder - 1 to 2 tbsp ( as per taste)

Salt as taste 

Turmeric - 1/4 tsp
Oil - 2 to 3 tbsp

Method:

• Clean the skin of snake gourd by spoon removing the soft thin layer and wash.

• Cut thin slices and take water with adding 2 spoon salt.

Soak 15 mins.

• After with our hand gently rubbing and pressing the slices.

• Take a wide vessel and add 2 tbsp oil.
• Heat the oil then add mustard seeds, chana dal , red chillis and curry leaves.

• After they popped add onions and green chilli.
• Fry till onion become soft.

• Then add the potla kaya( snake gourd) slices and mix well.

• Cover the the lid and cook it for 10 mins, in between mix the slices with spoon.
• Add turmeric then mix well, then add red chilly powder and salt.

• No need to add more salt because already at beginning we have mixed the slices with salt.
• Cover the lid about 2 mins and take cup of milk.
• Mix well with milk and cook for 2 mins more and switch off.

• Serve hot with rice or rotis. 

Tips:

• For Good taste of this curry lies in Cutting the vegetable, Make thin round slices.
• D'not through the water after pressing, because the water is full of vitamins so we can add this for gravy curries, we can store them into fridge.
• Else we drink the water or we can use into rasam or sambhar.
• Snake gourd is rich of vitamins, so we can use this as healthy drink.

Andhra Chintapandu Pulihora ~ Andhra Tamarind Rice

Andhra Chintapandu Pulihora ~ Andhra Tamarind Rice

          Chintapadu pulihora is one of my dear hubby's favorite rice item.Because of him i prepare this item mostly. My mom always make chintapandu(tamarind) paste for this. With my mom suggestions i made this pulihora.

I will give the recipe for tamarind paste, but i will provide pics for tamarind paste at next post.

Ingredients:

Rice - 1 cup

Tamarind paste - 2 tbsp or as per taste 

Chana dal - 2 tbsp

Cashews- 8 to10

Ground nuts - Handful

Urad dal - 2 tbsp

Split Moong dal( pesarappu for talimpu) - 1 tbsp

Mustrud seeds - 2 tsp

Turmeric - 1 tsp

Red chillis - 6 to 7

Green chillis - 6 to 7

Curry leaves

Method for Tamarind paste:

Ingredients:

Tamarind - 1 packet

Salt - 1/2 cup

For popu:

Oil- 3 tbsp

Green chillis- 10 to 12

Curry leaves

• For Bulk tamarind paste here i am giving the recipe. From that we can take the paste and left paste we can keep it in fridge. It will stay for 2 to 3 months.
• Take the tamarind pulp and water, clean the tamarind.
• Take the tamarind pulp in wide vessel and add water, then bring it to boil for at least 15 to 20 mins.
• Pour the mixture into another vessel, we can extract the paste from using holed filter type container by pressing with hand or spoon.
• Then add the salt as required and mix it well, then take the oil in a kadai.
• Heat the oil and add green chillis and curry leaves after a while,then switch off .
• Mix well this mix and allow to cool completely.
• Store in a large container and keep it into the fridge.

Method for Pulihora:

• Wash the rice and take into pressure cooker or rice cooker or kadai.
• Add 2 to 2 1/2 cup water and allow to cook,if we cook through cooker then cook them for 3 whistle.
• Take the rice into wide vessel and take 2 to 3 tbsp tamarind paste. 
• Mix well by using spoon.
• Then add turmeric powder and mix well.
• Take a pan and heat oil for frying cashews and ground nuts, then kept aside.
• In the same pan take sufficient oil and add mustard seeds, urad dal , moong dal and chana dal and curry leaves.
• After a while add green chillis fry some time and then add red chillis, wait till all roasted nicely and get nice aroma.
• Pour this popu into rice mix well and nicely.
• At last add fried cashews and ground nuts.
• Serve it hot or cool.

Tips:

• We have to boil the rice till soft but not sticky.
• Don't mix rice roughly, otherwise the texture will spoil.
• Mix nicely and gently.
• With Egg fry or Omlet pulihora combination will get more tastier.
• Compare to hotty serve, complete cool pulihora gets more taste. 

Healthy Banana Biscuit Milk Shake ~ Equivalent Chakkerakeli Banana Milkshake

Healthy Banana Biscuit Milk Shake ~ Equivalent Chakkerakeli Banana Milkshake

 One of my favorite milkshake .. Actually at my college days i love to drink chakkerakeli banana milkshake.

With horlicks it will be very tasty. But here Bangalore rarely i am getting chakkerakeli banana. So i tried to this biscuit milk shake and gives as equal taste of chakkerakeli milkshake.

Ingredients:

Banana: 1 ripe

Biscuits: 3 to 4

Milk: 1 cup 

Water: 1/2 cup or Ice cubes

Sugar: 1 tbsp or Honey: 1 tbsp

Almonds: 4 to 5

Cashews: 4 to 5

Horlicks: 1 tsp(optional)

Method:

• Take one ripe banana and biscuits in a blender.

• Add milk, water and honey and almonds.

• Blend until very smooth.
• If we want ice cubes then add cubes and blend it a few seconds.(optional)
• Pour the milkshake into glasses, garnish with finely chopped cashews and horlicks(optional).

• Serve chilled milkshake.

Chama Dumpala Pulusu ~ Taro Root Gravy Curry(Arbi)

Guntur Chama Dumpala Pulusu ~ Taro Root Gravy Curry(Arbi)

Ingredients:

Chamadumpalu: 250 grams

Onions: 2 (medium size)

Green chillies: 6

Turmeric Powder: ½ tsp

Tamarind: 1 lemon size

Red chilly powder: 1 to 2 tbsp

Salt as per taste

Pinch of sugar

For Tadka(Popu or Thiragamotha):

        Chana dal: ½ tbsp

         Mustrad seeds: ½ tsp

        Cumin seeds: 1 tsp

        Curry leaves

        Oil: 1 tbsp

Preparation Method:

• Wash taro root (chamadumpalu) and boil, later peel the skin.

• Cut into small pieces and kept aside.
• Take lemon size onion with water and squeeze the pulp.
• Cut onions lengthy wise and cut green chillies also and kept aside.

• Heat 1 table spoon of oil in a wide vessel.
• Add mustard seeds, chana dal,jeera and curry leaves and wait for splutter.

• Add onions and green chillies fry till onions get transparent.

• Add sliced chamadumpalu and fry for a while add turmeric powder.

• Pour 2glass tamarind water into vessel.
• Boil for 2mins them and add red chilly powder as per spicy we need (maxim 1 to 2 tbsp).

• Add salt as per taste and boil with close lid.

• Mix a ½ tsp sugar and mix a while and switch off the flame.

•  Serve with hot rice or rotis.