Lemon Rice

Ingredients:
2 cups of rice
1 cup chick peas
1 Sq inch ginger grated
3-4 fresh green chillies chopped
10-12 of curry leaves
3-tblspns of oil
3- tblspns cahew nuts
½ cup of peanuts
1 tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
4 tblspns of fresh lemon juice or 2 tblspoons juice concentrate
Salt to taste

Method:
Cook rice in a pressure cooker.
Cook the chickpeas separately in a cooker or in boiling water until little tender.
Season - Heat oil in a pan. Add cumin, mustard seeds, urad dal, chana dal. When mustard seeds start to splutter add peanuts and cashewnuts. Let fry for 1-2 min. When the nuts start to turn golden brown add boiled chick peas. Add grated ginger and green chilles. Let stand 1 min and turn off the flame.
Add to the rice -turmeric, seasoning mix, lemon juice, salt to taste and mix well
Serve
Serves: 4

Tips:
Makes a quick and easy meal with precooked left over rice
Serve with papad or plain yoghurt

Khichdi/ Moong dal rice

Ingredients
2 cups Rice
1 cup pesara pappu (Moong daal)
5 cups water
1 cup carrots
½ cup peas
1 potato – diced
1 tomato – diced
2 green pepper – chopped
½ cup green beans
1 tbsp grated ginger
2 tbsp oil
1 tsp cumin
8-10 curry leaves
½ tsp turmeric
1 tsp ghee

Method:
In a pressure cooker or large bowl heat oil, add the cumin seeds and turmeric, when seeds start to splutter add the grated ginger curry leaves and green pepper. Add all the vegetables and sautee for a couple of min. (Add carrots, potatoes, beans, peas and tomatoes in the order). Add the prewashed rice, moong daal and water. Adjust the water as per mode of cooking (if making in pressure cooker it may take less water as against cooking in a pan). Close the lid and cook until done. Add a ghee and mix well before serving.
Serve with raita or chutney of choice. Makes about 4-6 servings.

Tips: Makes a one pot, quick and complete meal rich in protein.

Pulihora/ Tamarind Rice

Ingredients:
3 cups of rice
1 cup chick peas
Tamarind (3 lemon sized balls)—juice extracted by soaking in hot water
1 Sq inch ginger grated
3-4 fresh green pepper thinly sliced
10-12 of curry leaves Salt to taste
Seasoning:
3-tblspns of oil
3- tblspns cahew nuts
1 tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
A pinch of Hing

Method:
Precook rice in a pressure cooker. Cook the chickpeas separately in a cooker or in boiling water until little tender. Season - Heat oil in a pan. Add all seasoning ingredients. When mustard seeds start to splutter add cashew nuts, and curry leaves. Let fry for 1-2 min. When the nuts start to turn golden brown add boiled chick peas. Add grated ginger and green pepper. Add the tamarind juice and salt and cook until it thickens and starts to leave the edges. Add to the rice -turmeric, tamarind mix, and mix well. Adjust the salt if necessary
Serve with plain yoghurt or papad.
Serves 6

Aloo-mattar

Ingredients:
5 potatoes

1 cup garden peas (mattar) - fresh or frozen
2 green peppers chopped
8-10 curry leaves
1 tsp powdered red pepper
Salt to taste
3 tbsp lemon juice
Seasoning:
3 tsp oil
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
1 red peppers dried

Method:
Cut potatoes in half and pressure cook in a cooker. After cooked potatoes are cool remove the peel and mash then and keep aside.
Heat oil in a pan. Add all seasoning ingredients. When seeds start to splutter add curry leaves green pepper and peas and saute. After the peas are cooked add the mashed potato salt to taste and red pepper powder, add water if desired to required consistency and cook on low flame for 5 min. Add the lemon juice and mix well.

Tips:
This is a great side dish with puri or chapathi

Capsicum curry (Bell pepper) – quick and easy side

Ingredients:
5 bell pepper –cut to squares
2 red peppers dried
8-10 curry leaves
3 tsp oil for seasoning
3 tbsp besan (chana daal powder)
1 tsp powdered red pepper & Salt to taste
Seasoning:
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal

Method:
Heat oil in a pan. Add all seasoning ingredients. When seeds start to splutter add curry leaves and cut bell pepper. When cooked well add besan, salt to taste, and powdered red pepper and mix well. Cook on low flame for few more min. and remove from flame.

Serve hot with rice or chapathi.

Bendakaya-masala (Bhindi masala/Curried Okra)

Ingredients:

2 pounds okra –sliced into long one inch pieces
2 large tomatoes –Cut
1 large onion – thinly sliced
2 green peppers chopped
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal
1 tbsp dhania powder (coriander seed powder)
1 tbsp garam masala
2 tsp garlic paste
8-10 curry leaves
4 tsp oil for seasoning
Salt to taste

Method
Heat 2 tsp oil in a pan; add the sliced okra and sauté. While the okra is cooking heat the remaining two tsp oil in another pan, add cumin, mustard, urad daal, turmeric and dhania powder and garam masala. When seeds start to splutter add the green pepper, curry leaves and onions and sauté till golden brown. Add tomatoes and cook well.
When okra is sautéed enough add the cooked onion-tomato mix to it and add salt to taste. Cook on simmer for a couple of min. and turn off.
Serve hot or cold with chapathi or rice

Beerakaya curry (ridge gourd) - quick & easy side

Ingredients:
2 pounds beerakayalu –cut to cubes
1 large cup onion -cut
2 tbsp besan (chana daal powder)
8-10 curry leaves
3 tsp oil for seasoning
Salt to taste
Seasoning:
1 red pepper dried
1 green pepper sliced
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal

Method:
Heat oil in a pan. Add all seasoning ingredients. When seeds start to splutter add onions and curry leaves. sauté till golden brown. Follow by adding the cut beerakaya. When cooked well add besan and salt to taste, mix well, cook on simmer for few more min. and remove from flame.

Serve hot with chapathi or rice

Zesty Cauliflower-Pea medley

Ingredients:
1 cauliflower, florets separated or cut
2 cups peas
1 cup carrots
1 small onion – sliced
1 red pepper
6-8 curry leaves,
2 table spoons oil
2 tbsp besan (Chickpea flour)

Salt to taste
For tempering:
2 tsp cumin seeds
1 tsp mustard
2 teaspoons urad daal
A pinch of turmeric

Method:
In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves. Stir in rest of the vegetables and saute with closed lid until the vegetables get tender. Stir occasionally. Adjust the salt and add besan and mix well. saute for 3 more min and take off the flame.
Serves 4
Serving tips: Serve hot or cold with chapathi or puri or with plain rice.

Senagalu koora / Chick pea platter

Ingredients:
2 cups ckick peas soaked in water for 3 h. and precooked(or replace with washed canned chickpeas /Garbanzo beans)
1 dried red pepper

2 sliced green pepper
6-8 curry leaves,
2 table spoons oil
Salt to taste
For tempering:
2 tsp cumin seeds
1 tsp mustard
2 teaspoons urad daal
A pinch of turmeric

Method:
In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves and sliced green pepper. Stir in chick peas and saute for 5-8 min. Stir occasionally. Adjust the salt and take off the flame.
Serves 6
Serving tip: Serve hot or cold either directly or with chapathi or plain white rice.

Dondakaya koora/ Tindora

Ingredients

2 pounds Dondakaya (tindora)washed and sliced cross wise
1 red pepper
6-8 curry leaves,
2 table spoons oil
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves. Stir in cut dondakaya and saute until tender. Stir occasionally. Adjust the salt and add red pepper powder mix well and take off the flame.
Serves 6
Serving tips: Serve hot or cold with plain rice or chapathi.

Click here for more Ivy gourd recipes.

Aloo tomato curry

Ingredients
4-5 large potatoes peeled and cut to cubes
1 large onion peeled and cubed
2 green peppers sliced
2 tomatoes cut
6-8 curry leaves,
1 tsp ginger paste
2 table spoons oil
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
1 tsp mustard seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, ginger paste and curry leaves. Stir in sliced green pepper onions and potatoes, mix in with a cup of water if requires and cook until potatoes are tender. Stir in tomatoes and mix. Cook for 5 more min. Adjust the salt and add red pepper powder and mix. Take off the flame and serve hot.
Serves 6
Serving tips: Serve hot or cold with plain rice or chapathi

Bendakaya fry with peanuts (okra stir fry)

Ingredients:
2 pounds bendakaya (okra) – washed, ends removed and sliced in cross-sections

1 cup peanuts roasted with ½ teaspoon oil
6-8 curry leaves,
2 table spoons oil
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves. Stir in cut okra and saute until crisp and tender. Stir occasionally. Adjust the salt and add red pepper powder mix, add the roasted peanuts and mix well and take off the flame.
Serves 6
Serving tips: Serve hot or cold with plain rice or chapathi.

Aratikaya Vepudu /Plantain stir fry

Ingredients:
3 large plantains peeled and cut to 1 cm cubed
2 tsp cumin seeds
3 tbs oil
Optional -6-8 curry leaves
Salt to taste

Method:
Heat oil in a pan, add cumin seeds. When seeds start to splutter add cut plantains and fry till crisp and tender. Stir in and mix the salt and red pepper powder if desired.

Serving tips: A nice accompaniment with white rice or can be had as is

Bendakaya Pulusu

Ingredients

1/2 cup Toor Dal
1 lb okra (bendakayalu) cut
1 large onion cut
1 tomato chopped
3 mirchi/chillies cut
2 tsp grated jaggery (cane sugar, molasses)
few curry leaves
salt to taste
1 tsp garlic paste (optional)
1 teaspoon ginger paste
3 tsp of tamrind paste (or squeezed fresh from 2 lemon sized balls of ripe tamarind)
chopped corriander leaves
2 tbls Sambhar powder
For tempering
3-4 tsp of oil
1tsp urad dal
1/2 tsp jeera (cumin)
1/2tsp Mustard seeds
½ tsp turmeric
a pinch of hing

Method
Cook toor daal in a pressure cooker and keep it aside.
Heat 3-4 spoons oil in a wok and add the tempering ingredients in order and fry until seeds start popping. Add curry leaves hing and green chillies, followed by onions and fry until onions turn golden brown. Add the okra cook until tender and then the finely chopped Tomato and cook until soft. Add precooked toor dal, mix and cook until it blends well, pour about 4-5 cups water and add diluted tamarind paste, ginger and garlic paste and sambhar powder, salt and jaggery and cook for minimun 6-10 mintues until starts to boil and thickens slightly, garnish with corriander leaves and serve hot

Serving suggestions: Serve with rice, idli, vada, dosa, or as soup by itself.

Tomato Pappu

Ingredients:                                                                
1 cup lentils (Toor dal)

2 big tomatos cut or chopped                                                    

1 small onion(chopped)
3 green chillis(chopped)
1 tsp corriander (cilantro) chopped
a pinch of turmeric powder
red chilli powder
salt to taste
tamarind juice (squeezed from a lemon size ball
of ripe tamarind in warm water)
Hing (Asafoetida)
Seasoning: 2 tsp jeera (cumin)
1 tsp mustard seeds
1tbsp chana daal
1tbsp urad daal
2 red chillis (dried, halved)
curry leaves


Method
Wash daal and cook in the pressure cooker, with chopped tomotos( for 3 whistles).
Heat 2-3 table spoons oil in a pan. Add all of the seasoning ingredients. When mustard starts to splutter add a pinch of turmeric, add onions and green chillies and fry till golden brown.
Add cooked dal with tomoto to this seasoning. Add salt enough to taste. Let cook on low to medium flame for about 6-8 mins. or until it blends well, while mixing occasionally.
Sprinkle hing and mix; and garnish with chopped corriander before removing from heat. Delicious tomoto pappu is ready.
Serve hot with rice and a teaspoon of ghee or with chapathi.


Tips: can be stored refrigerated up to 3days. You can use canned diced or crushed tomatoes to save time and make it quicker

Aloo bhajji

This is the most simple snack and everyones favorite. Although one has to watch the quantity consumed since it is a fried snack and made with potatoes that are high in calories.

What you will need:

2 large potaotes peeled and sliced very thinly cross wise
1 cup besan or bengal gram flour

2 tsp cumin

1 tsp salt

1 tsp powdered red pepper

Method:

Mix the gram flour in1 cup of water into a smooth batter, while stirring in salt red pepper powder and cumin

Now preheat oil in a kadai for deep frying

Dip the sliced potatoes in batter and slowly place them in the oil for deep frying.

Let fry while turning the sides until the bhajjis turn gold brown on both sides

Take out using drain excess oil onto paper towels.

Serve hot with ketchup or chutney

Bambino Payasam/Vermicelli Pudding with Cashew Nuts

Ingrediends:
1 cup bambino vermicelli
4 cups milk
2 cups sugar
3 tbsp cashews nuts
3 tbsp raisins
3 tbsp ghee
1 tsp cardamom powder

Method:
In a large bowl heat the ghee. Put the cashews nuts & raisins and fry till golden. Now add the bambino & fry till lightly brown. Add the milk. When the bambino gets soft and milk starts to boil add the sugar. Cook until the milk thickens to a creamy consistency. Stop cooking. Garnish with cardamom powder.

Enjoy the yummy desert either hot or chilled as desired

This Dessert is Tastes great with those Cashews and Yummy raisins giving it extra flair.

Serves 6

Ravva Kesari

Ingrediends:
2 cup Bombay Rava
4 cups Water
2 cups sugar
3 tbsp cashews nuts
3 tbsp raisins
3 tbsp ghee
1 tsp cardamom powder
1 tsp roasted crushed almonds or pistachios
optional: A pinch of food color if desired or safron

Method
In a large bowl heat the ghee. Put the cashews nuts & raisins and fry till golden. Now add Water. When water starts to boil add the sugar and boil till it melts add the food color dissolved in water and cardamom. When it starts to boil again add the ravva while mixing it and folding quickly to avoid any lumps. Reduce the flame and stir while the rava is cooking on simmer. When it is cooked enough the ravva starts to leave the edges. Turn off the flame and garnish with almonds and pistachios.
Enjoy hot or cold

Serves: 6-8

Annam Paravannam (Rice pudding)

Ingrediends:
2 cups rice
4 cups milk
2 cups sugar
1 cup grated coconut
3 tbsp cashews nuts
3 tbsp raisins
3 tbsp ghee
1 tsp cardamom powder
1 tsp roasted crushed almonds or pistachios

Method:
Preheat ghee in a pan andfry the cashews nuts & raisins till golden. Keep aside.
Now boil milk in another large bowl. When milk starts to boil add the Rice and cook until it becomes soft while mixing occasionally. Add the grated coconut sugar and cook while stirring until it thickens to a creamy consistency.

Add the fried nuts and raisins in ghee to this. Take it off the flame and garnish with cardamom powder, almonds and pistachios.

Enjoy the yummy desert either hot or chilled as desired

Putnalu podi (Roasted chana dal powder)

Ingriedients:
3 cups Putnalu (roasted chana dal available in groceries)
1 cup endu kobbari (dry coconut)
2 tsp salt
2 tsp red pepper powder
2 tsp cumin seeds

Method:
Grind all ingredients to fine powder and store in an air tight container.

Tips: Stores for more than a month. Complements well with a little ghee in white rice – a great comfort meal for those lazy days when not in a mood to prepare elaborate meals. Goes well with Idli or Dosa and can be served with ghee.