Aloo Khorma

Ingredients:

Potato: 2big boiled and cut into cubes
Green chillies: 2-3 slit and cut
Onion:2 medium(1 chopped and 1 for paste)
Curd: 1cup
Red chillipowder:1 tsp
Salt to taste
Garam masala: 1/2tsp
Oil: 1tsp
Tadka seeds:1tsp
Curry leaves:7-8
Coriander:1/2 bunch chopped

Procedure:

• In mixie make a paste of curd, onion and chillies,little water and keep aside.
• Heat oil in a pan
• add Tadka seeds and curry leaves fry till tadka is golden
• Add onion and fry till golden brown
• Add Potato and fry for 1-2 mins
• Add curd and cook for 1-2 mins on low-medium flame
• Add salt, chilli powder and cook on low flame till oil starts releasing and gravy turns nice orange color
• Add garam masala and cook for 1-2 mins
• Add coriander and Dishout

Aloo Khorma is ready to be served. Tastes Yummy with Poori/Chapathi.

Saboodan vada

Ingredients:
Saggubiyyam/Sabuddan:1 cup(soaked for atleast 1-2 hours and drained)

Onion 1 chopped (Optional wont use when cooking during fasting)

Besan:1/2 cup

Rice flour:1 tbsp

Green chillies:1-2(Chopped)

Coriander: chopped tsp

Dhaniya powder:1/2tsp

Chilli powder:1/2 tsp

Salt to taste

Oil:For Deep frying

Procedure:

• In a bowl take Sabuddan and add The rest of ingredients
• Mix well to make a batter moist enough to make vadas(Add little water if required)
• Heat oil in kadai
• Make small vadas and deep fry them in the oil 

Yummy Sabudan vadas ready to be served.

Sabudan kichdi

Ingredients:
Saggubiyyam/Sabuddan:1 cup(soaked for atleast 1-2 hours and drained)
Onion 1 chopped (Optional wont use when cooking during fasting)
Green chillies:2-3
Ground nuts:Roasted and split
Oil:1tsp
Turmeric: a pinch
Tadka seeds(Talimpu ginjalu):1tsp(Jeera/Jilakarra/Cumin+Mustard/Rai/Avalu+Chana dal+Urad dal)
curry leaves:8-10
Salt to taste
Coriander for garnish
For powder:
Groundnut/Roasted chana dal:1tbsp
Red chillies:2-3
Tamarind: 1 small piece(1 inch)
Dry Coconut powder(Optional):1tsp
Make a powder of all these ingredients

Procedure:
Heat oil in a pan
Add Tadka seeds and let them splutter
Add onions+Green chillies and fry till golden brown
Add ground nuts
Add curry leaves and fry for few seconds
Add turmeric
Add Sabuddan(The sabuddan should be little dry and seperate by this time after it is drained)
Fry for 1-2 mins
Add salt and Powder prepared above and mix well and fry for 1-2 mins.
Garnish with coriander leaves

Sabudan kichdi

Yummy Sabudan kichdi is ready to be served. can avoid onion during fasting. Healthy and nutritious food.

Maida Murkulu

Ingredients
Maida:1 cup
Salt to taste
Sesame seeds(til/Nuvvulu):1tbsp
Chillipowder:1tsp
Oil for deep frying

Procedure:

• Tie the Maida in a muslin cloth and Place on the top plate of idli stand.
• Steam for approx 45 mins-1 hour
• Maida must have lost all the gluten by now.
• Add Sesame seeds(Til/Nuvvulu), Salt to taste and chilli powder and Knead the dough by adding luke warm water to make soft atta.
• Make star murukku rounds and deep fry in oil to make crispy murukulu

Yummy crispy evening tea time snack is ready. Can be stored in air tight container upto 15 days.

Parval Aloo Pepper Fry

Ingredients:
Parval:1/4 kg(Chopped)
Aloo(Potato):1 medium(chopped)
Onion:1 medium(Chopped)
Green chillies:2-3 slit and sliced
Pepper powder:1/2 tsp
Oil: 1tsp
Salt to taste
Curry leaves:8-10
Tadka(Urad dal+Chana dal+Cumin seeds(jeera)+Mustard seeds) seeds: 1 tsp
Ginger garlic paste:1/2 tsp

Procedure:

• Heat oil in a pan
• Add tadka seeds and let them splutter
• Add onions and fry till goldn brown
• Add Green chillies, curry leaves and ginger garlic paste and fry for 1-2 mins
• Add the Parval and fry till 1/2 cooked
• Add aloo at this time
• Fry till both Parval and aloo are cooked.
• Add Salt and Pepper powder and cook for 2-3 mins

Parval aloo Pepper fry is ready. You can have it with Rice/Chapathi/Phulka/Naan.

Khichdi Recipe

Ingredients:
Rice: 1 cup
Moong dal:1/2 cup
Chana dal : 1/2 cup(optional)
Onion:1 chopped
Ginger garlic paste: 1tsp
Green chillies:1-2
Pudina+Coriander: 1 tbsp.
Whole garam masala:1 elaichi+1/2 inch piece of dalchini+1/4 tsp of shajeera+1 clove
Salt to taste.
Oil: 1tsp

Procedure:

• Wash the Rice+Moondal and keep aside. If you wish to use chana dal(soak atleast for 3 hours or overnight and use)
• Heat oil in pressure cooker/Handi/Nonstick vessel
• Add whole garam masala and fry for a min
• Add onions and fry till golden brown
• Add the green chillies and ginger garlic paste and fry for 2 mins
• Add pudina and Coriander and fry for a min
• Add 2.5 cups of water(For 1 cup of rice + 1/2 cup of moong dal if you add chana dal also add another 1/2 cup of water)
• Add salt to taste and let it boil.
• When water starts boiling.
• Add the rice+Moong dal.
• Cook till all the water is absorbed and rice is done.

Kichdi is ready to be served. Can be served with Pudina chutney or Sambhar or Peanut chutney or Plain curd(Believe me it tastes good even with plain curd)

 

Pongal(hot) Recipe

Ingredients:
Moong Dal:1/2 cup
Rice:1/2 cup
Khaju pieces 1 tsp
Whole pepper: 1 tsp
Pepper powder: 1tsp
Green chillies: 3-4 slit
Ghee+Oil:1tsp
Salt to taste.

Procedure:

• Wash the rice+Moong dal and keep aside
• Heat ghee+Oil in pressure cooker
• Add Whole pepper, Green chillies and khaju and fry for 2 mins
• Add Pepper powder and fry for few seconds
• Add the rice+moongdal after straining the water
• Stir for 2-3 mins
• Now add 3-4 cups of water(Depending on how soft/loose you want the pongal to be)
• Add salt
• Close the pressure cooker and pressure cook for 3 whistles
• After the pressure is released open the lid and dish out. Add little ghee(about 1/2 or 1/4 tsp) and mix well. Garnish with fried green chillies and Fried khaju if you wish.

Yummy pongal is ready to be served. Can have it as is or with any pickle.

cabbage khorma

Cabbage: 1 cup chopped
aloo:boiled and mashed 1 small/medium(Optional)
Onion:1
Tomato:1-2 small
Curd:1 cup
Salt to taste
Pepper: 1/4 tsp
Chillipowder:1tsp
Green chilli:1 finely chopped
Turmeric:1/4tsp
Garam masala:1/2 tsp
Coriander:finely chopped:1tsp
Corn flour: 1tsp
Sugar:1/4 tsp
Oil:1tsp
Procedure:

• Heat oil in a pan
• Add onions(1/2 chopped remaining 1/2 will be used for gravy) and green chilli and fry till golden brown
• Add cabbage and fry till cooked
• Add boiled and mashed aloo and blend them well and cook for 4-5 mins
• Add salt(only for the cabbage will add separately for gravy), Pepper powder, 1/2 tsp chilli powder.
• Mix well and cook for 4-5 mins
• Make a paste of remaining onion and tomato.
• Add curd, salt, remaining chillipowder, turmeric and cornflour and 1/2 cup water and blend in the mixer.
• Add this gravy paste to the cabbage mixture and cook till oil starts releasing and thickens.
• Add sugar(Balances the flavors and gives rich color to the curry) garam masala, coriander and cook for 1-2 minutes and then remove from flame.

Cabbage khorma is ready to be served. Tastes good with Roti/Naan/Paratha/Khulcha