Beerakaya curry (Ridge gourd curry)

Ingredients:
500gms of beerakaya(ridge gourd)
2 tbsp of oil
2-3 green chillies(broken into half)
3/4 tsp of garlic & ginger paste
1/2 tsp of turmeric powder
1 medium size onion chopped
1/2 tsp of red chilli powder
1/2 tsp of coriander powder
1 tbsp of chopped methi leaves
1/2 cup of fresh coriander leaves
1 tbsp of curry leaves
salt to taste

Procedure:
Heat oil in a medium size non stick saucepan. Add finely chopped onion, green chillies and 1/2 tsp of salt.
Cook onions till they are golden brown, then stir in methi leaves, garlic ginger paste, curry leaves and turmeric powder.
Cook them for 2 more minutes on medium flame. Peel the outer skin of ridge gourd and chop them into 5mm cubes, keep it aside.
Add chopped ridge gourd, red chilli powder and salt. Mix all together and cook it on medium flame for around 8-10 min by placing lid on top, stir occasionally.
Now add coriander powder and freshly chopped coriander leaves. Cook for 5 more minutes on low flame, check the seasoning and adjust according to your taste.
 Methi leaves gives nice flavour to this dish. It is very simple and easy to prepare, I am sure you will love it.
 Serve with plane rice or steamed rice.

Carrot pickle

Ingredients:

4 medium size carrots thinly sliced

1/2 tsp of chilli powder

2 green chillies thinly sliced

3/4 tsp of salt

few pinches of fenugreek seeds powder

3/4 tsp of mustard seeds (crushed in a pestle)

1/2 tsp of fennel seeds

pinch of turmeric powder

1 1/2 tsp of olive oil

1 tsp of lemon juice

1/4 tsp of cumin seeds powder(optional)

Procedure:

In a medium size bowl, add thinly sliced carrots and all the above ingredients.

Mix all together and check the seasoning, adjust according to your taste.

Store in an airtight jar for 1-2 days, let the carrot marinate in this mixture. Refrigeration is required.

The pickle is then ready to serve. Serve with thali or paratha or chapathi. 

Stir Fry Noodles

 Ingredients:

1 tbsp of vegetable oil

1 tsp of sesame seed oil

1 small cup of sliced mushrooms

stir fry vegetables thinly sliced 

dried egg noodles(enough for 2 people)

1 tsp of finely chopped garlic 

1 tsp of finely chopped ginger

1 medium hot red chilli finely chopped

2 tsp of dark soya sauce

1 tbsp of chilli garlic sauce

1/3 tsp of crushed pepper corns

1/2 of a lemon

salt for taste

Procedure:

Add noodles to boiling water and cook according to directions on the pack (approximately 6-8 minutes).

Transfer them on to a strainer and run under cold water for few seconds. Drizzle some sesame seed oil and mix them with the help of fork, keep it aside.

Heat oil in the large pan or wok. Add chopped garlic, ginger and green chilli, fry them for a while then stir in mushrooms.

Cook then for a minute then add vegetables, saute them for around 2-3 minutes.

Add noodles, soya sauce, crushed pepper and chilli garlic sauce. Mix them all together and check the seasoning, add salt according to your taste.

Squeeze lemon juice, make sure every thing is mixed nicely.

It can be served hot or cold. Enjoy!   

      

Mirchi bajji                               

Ingredients:
long green chillies-10(pricked with the tip of a knife and decided)
1tsp of tamarind paste
3 tsps of sesame seeds powder
1/2 tsp of sugar
1 cup of gram flour
pinch of carom seeds(ajwain)
1/3 tsp of baking soda
1/3 tsp of chilli powder
water for making the batter
oil for deep frying
chopped onion for sprinkling on top
salt to taste

Procedure:

Wash the green chillies, slit them and remove the seeds. If chillies are too hot, Soak them in hot water by adding some salt for around 5-10 minutes.
Staffing: In a small bowl, add sesame seeds powder, tamarind paste, sugar and salt(according to your taste) mix all together and make thick batter from it, by adding little amount(2-3 tsp) of water.
Now fill the chillies with the staffing, place them aside.
Gram flour batter: In a medium size bowl add gram flour, chilli powder, baking soda, carom seeds and salt. Mix them all together by adding little water at a time, batter should not be watery or not too thick.(make sure that there are no lumps in the batter)
Heat oil in a deep frying pan. Now take each staffed green chilli and dip it in the flour batter and deep fry them (oil should  not be too hot).
Deep fry them on medium flame till they turn golden brown. Remove them on to the paper towel and serve hot with chopped onion.

Cut Mirchi:

Preparation:
Cut each mirchi bajji into 2-3 pieces, now dip each mirchi bajji pieces once again into the flour batter and deep fry them.
Fry them for a minute or so, remove them on to the paper towel and serve hot by sprinkling finely chopped onion on top.

Sarva pindi (Traditional Indian Snack)

Ingredients:

1 cup of bottle gourd(anapakaya) peeled and shredded 

1 1/2 cup of rice flour

3/4 tsp of salt

1/2 tsp of chilli powder

1/2 tsp of garlic ginger paste

2 tsp of sesame seeds

1/2 tsp of finely copped green chillies(optional)

1 tbsp of finely chopped curry leaves

1 small onion chopped

oil for sprinkling on top

Procedure:

This dish is mostly popular in South India(region of telangana, Andhra pradesh).

Traditionally Serva pindi dough is prepared by mixing rice flour and all above ingredients, with water.

But, I am using shredded bottle gourd instead of water to make it more nutritious & tasty. If bottle gourd is not available you can use water for this prepartion.

To prepare, add shredded bottle gourd to a medium sized mixing bowl. Then add all above ingredients and mix them together to make soft dough. Sprinkle little water only if needed.

Add 2 tsps of oil to a deep non stick pan, place a handful of dough ball in the center of the pan and spread it evenly as shown in the picture below. Make some holes with your finger as shown and sprinkle some oil on top. 

Now switch on the flame, cook it on high flame for around 3-4 minutes. Then turn it down to medium and cook it for another 2 minutes till it turns golden brown in colour.

It is a very simple dish to make so enjoy it as an evening snack with your family. Do not forget to leave a comment and let me know how it goes. 

Gokarakaya/goruchicudukaya curry (Cluster beans curry)

Ingredients:

300gms of gokarakaya/cluster beans)

2 tbsp of vegetable oil

1 medium onion, peeled and chopped

3/4 tsp of garlic ginger paste

3-4 green chillies

1/2 tsp of turmeric powder
1tbsp of curry leaves

1/2 tsp of chilli powder

1 large lemon size tamarind ball(soaked in hot water)

2 tsp of sesame seeds powder(dry roasted and blended)

1/3 tsp of coriander powder

hand full of fresh coriander leaves chopped

salt to taste

Procedure:

Heat oil in a non-stick saucepan. Add onion, saute until golden brown. Now stir in garlic & ginger paste, turmeric powder, green chillies and curry leaves. Cook them for around 2 mts on low flame then add goruchikudukaya and mix all together.
Add chilli powder and salt, fry them for 5 mts, then add 1 cup of water(200ml).
Stir all together and cook it on medium flame until gokarakaya becomes soft(it may take around10-15 mts approximately). Now add tamarind juice(drained and pulp extracted), sesame seeds powder and coriander powder.
Cook till all the juices are evaporated, adjust the seasoning if needed and add freshly chopped coriander leaves on top.
Cook for 2 more minutes and turn off the flame.
Serve this tasty curry with plane white rice or steamed rice and enjoy.
Please try this curry atleast once, I am sure you will love it!

Tomato-poached eggs

Ingredients:

3 medium size eggs

5-6 tomatoes chopped 

1 medium size onion, finely chopped

1/2 tsp of garlic ginger paste

1/3 tsp of turmeric powder

2 tbsp of vegetable oil

1 tbsp full of curry leaves

1/2 tsp of red chilli powder

1/3 tsp of coriander powder

1/3 tsp of cumin powder

pinch of garam masala(optional)

salt to taste

Procedure:

Heat oil in a medium size non-stick saucepan and fry the onion until golden.

Add garlic and ginger paste, turmeric powder and curry leaves, fry them until garlic ginger paste looses its row smell.

Add ground spices and cook for around 30 sec on low heat.

Stir in tomatoes and cook them by placing lid on top for around 8-10mts.

Add a splash of water if required from a kettle to loosen the gravy a little, though it should still be thick and creamy.

Now at this moment adjust the seasoning, smooth the surface of the mixture and make 3 hollows with the back of a spoon. Crack an egg into each hollow, sprinkle pinck of salt over the eggs. Cover and cook it on both sides for around 3-4 mts until the eggs are done to your liking.Sprinkle some coriander leaves on top and serve hot with toasted bread, roti or steamed rice. 

Try this dish its very simple and nutritious.

Mamidikaya pulihora (Mango flavored rice)

Ingredients:

1 medium size row mango, peeled and shredded 

1 cup of basmati rice/normal rice, rinsed and soaked

2 cups of water

2-4 dry red chillies, broken into half

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/2 tsp of turmeric powder

hand full of curry leaves

1 tbsp of pea nuts

1 tsp of urad dal

1 tsp of toasted sesame seeds powder

salt to taste

Procedure:

Add 1 cup of rice and 2 cups of water to it, cook the rice and let it cool down for around (10-15 mts). Separate each rice grain and keep it aside.

Heat oil in a non stick saucepan. Add mustard seeds  and wait until they starts splattering, now add cumin seeds, pea nuts and urad dal, Fry them for a minute.

Saute some dry red chillies in to it , fry them until they start changing there colour.

Add turmeric powder and curry leaves, fry them for a while, then stir in shredded row mango and mix all togEther.

Let it cook for (3-5 mts) on medium flame, make sure that the row mango is nicely cooked.

Add sesame seeds powder and salt, mix all together and let it cook for a minute. Then add cooked and separated rice and toss it until  all the spices and rice are mixed together.

Check the seasoning and adjust according to your taste.

Cook it for 2 more minutes on low flame, by placing lid on top.

Serve hot for any festival and cherish the moment.

Flavored ice cubes

Use boiled water to make ice cubes that are crystal clear.

Drop orange zest and mint leaves into ice trays before making cubes. Use the orange flavored ice cubes   for orange juice, and the mint ones in lemon based drinks.

You can even add any fruits into ice trays before making cubes(chop them if needed).

I like adding cherries and mint leaves into my ice cubes to make them even more pretty.

These flavored ice cubes are great when added to water, juice, lemonade, iced tea or sangria.

Egg fried rice (Indian style)

Ingredients:

1 cup of basmati rice, rinsed well and ideally soaked for 30 mts

2 cups of water

1 1/2 tbsp of oil

1/3 tsp of mustard seeds

1/3 tsp of cumin seeds
3-5 green chillies
1/2 tsp of garlic ginger paste

pinch of turmeric powder

1 tbsp of curry leaves

2 medium size eggs

1/3 tsp of coriander powder

fresh coriander leaves to sprinkle on top

salt to taste

Procedure:
Heat oil in a non-stick saucepan. Add mustard seeds and cumin seeds wait until they splatter, then go ahead and add turmeric powder, green chillies, garlic ginger paste and curry leaves.
Cook until garlic ginger looses its row smell.
Crack eggs into saucepan, sprinkle coriander powder and salt on it and cook it on low flame for around 3-4 mts.
Scramble egg mixture with spatula. Now add cooked rice to it and toss it until the egg mixture and rice are mixed well.
Check the seasoning and sprinkle some freshly chopped coriander leaves on top.
Simmer it and cook for 2 more mts by placing lid on top.
It is a delicious, nutritious dish.
Serve hot on its own and enjoy.