Gongura leaves Curry/Gongura palle Ambat

Recipe Type : Indian                                                                      Yield : 4
Preparation Time : 15 mins                                                           Cooking Time : 30 mins

Ingredients :
half a bunch of gongura (pundi soppu/sorrel) leaves washed and chopped
1/2 cup toor dal
water
salt
2 onions
1/2 cup grated coconut
5 green chilies
4 red chilies (Byadagi chilies)
1 tbsp oil

Method :
1. In a pressure cooker add chopped gongura leaves, 1 chopped onion, 3 slit opened green chilies, little salt, water and toor dal. Cook for 2 whistles. Keep aside.
2. In a mixer jar add grated coconut, water and red chilies. Make a fine paste.
3. Heat a pan. Add oil. Put 1 chopped onion and 2 slit opened green chilies. Fry till golden color.
4. Now to this pan (onion fried pan) add pressure cooked ingredients, salt, and ground masala.
Cook for another 12 mins.
5. Serve with rice or pancakes.

Mexican Rice

Recipe Type : Indian                                                                             Yield : 4
Preparation Time : 10 mins                                                                  Cooking Time : 25 mins

Ingredients :
1 cup white rice or parboiled rice (soak rice for 1/2 an hour in water)
water
salt
1 carrot
1 tomato
8 beans
coriander leaves
onion
1 bell pepper
1/4 tsp oregano
2 tsp chilly powder (as required)
1/4 tsp turmeric powder
2 tbsp oil


Method :
1. Heat a pan. Add oil.
2. Now add chopped onion. Fry for 2 mins.
3. Add chopped all veggies (beans, tomato, carrot, bell pepper, coriander leaves). Sprinkle salt, chilly powder, turmeric powder and oregano. Mix well. Cover pan with a lid. Cook for 3 mins.

4. Now add soaked rice. Mix well.

5. Pour water (as required). Let it cook until rice is cooked.

6. Garnish with coriander leaves.

Stuffed Bell peppers

Recipe Type : Indian                                                                         Yield : 3
Preparation Time : 10 mins                                                              Cooking Time : 25 mins

Ingredients :
1/2 cup green gram (soaked for 8 hours in water)
8 small bell peppers
5 beans
1/4 cup carrot chopped
1 tomato or pinch of amchur powder
1 potato
chilly powder
salt
1/4 tsp garam masala
1/4 turmeric powder
water
1 tsp cumin-coriander powder
3 tbsp oil
coriander leaves


Method :
1. In a pressure cooker, add chopped beans, carrot, potato, green gram, salt and water.
2. Take out one whistle. Allow to cool.
3. Now sieve extra water from cooked veggies. Keep it aside.
4. Heat a pan. Pour 2 tbsp oil.
5. Put chopped onion. Fry for 3 mins.
6. Add cooked veggies, coriander leaves, salt, chilly powder, turmeric powder, garam masala, and cumin-coriander powder. Mix well. Cook for 3 mins. Stuffing is ready.

7. Now cut open the bell pepper and remove it's seeds.

8. Stuff each bell pepper.

9. Heat pan. Add remaining oil. Keep the each stuffed bell peppers.

10. Now pour 2 tbsp of water. Cover pan with lid. Cook on a low flame for 10 mins.
11. Serve with rice.

Spicy Peanuts Powder/ Kadalebeeja Chutney Pudi

Recipe Type : Indian                                                                   Yield : 2 cups
Preparation time : 15 mins                                                         Cooking Time : 10 mins

Ingredients
2 cups raw blanched peanuts
salt
6 garlic pods
1 tbsp chilly powder

Method :
1. Fry peanuts on a low flame until golden in color.
2. In a food processor add pan-fried peanuts, salt, chilly powder and garlic pods. Grid coarsely.

3. Using mortar and pestle crush the coarse powder. 

4. Serve with rice or pancakes.  

Recipe courtesy: Sunanda 

Eggplant Curry / Badanekayi Ennegayi

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                         Cooking Time : 35 mins


Ingredients :
10 eggplants (badanekayi)/Small brinjal
4 green chilies
1 onion
2 garlic pods
3/4 cup peanut powder
1/2 cup coconut
1 tsp chilly powder
1 tsp mustard seeds
10 curry leaves
1 tbsp oil
2 tbsp gurellu powder
1/4 tsp turmeric powder
salt
1 cup water
1/4 tsp tamarind paste

Method :
Masala:
1. In a mixer jar add grated coconut, green chilies, and tamarind paste. Make a fine powder.
2. In a bowl add ground powder, salt, chilly powder, turmeric powder, gurellu, peanut powder and chopped onion(optional). Mix well.

Stuffing:
1. Cut the eggplant into 8 slits.
2. Fill each eggplant with masala.

Cooking:
1. Heat a pan containing oil. Put mustard seeds, and curry leaves for tempering.
2. Now add chopped onion and garlic. Fry for 2 to 3 mins. Cook on a medium flame.

3. Place stuffed eggplants. Pour water and close the lid. Let it cook for 6 mins.

4. Sprinkle remaining masala. Give a stir. Cook until it's done.

5. Serve with rice or Indian bread.

Sweet potatoes stir fry/Kanga Usli

Recipe Type : Indian                                                                                   Yield : 2
Preparation Time : 5 mins                                                                          Cooking Time : 20 mins

Ingredients
2 sweet potatoes
salt
water
2 green chilies
1/4 tsp asafoetida
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
1 tbsp grated coconut

Method :
1. In a pressure cooker add salt, peeled sweet potatoes and water. Cook for 2 whistles.
2. Heat a pan. Add oil, mustard seeds, slit opened green chilies, asafoetida, and curry leaves for tempering.
3. Now add cooked and chopped sweet potatoes to the tempered pan. Mix well.
4. Sprinkle grated coconut. Mix well. Cook for few more minutes. Later switch off flame.

Ridge gourd and Sweet corn Sabji

Recipe Type : Indian                                                                                 Yield : 2

Preparation Time : 10 mins                                                                      Cooking Time : 20 mins

Ingredients :

1 cup sweet corn

1 ridge gourd

1 green chilly

salt

1/2 tsp chilly powder

1/4 tsp turmeric powder

water

1/2 tsp cumin seeds

1 tbsp grated coconut

2 tsp oil

1/2 tsp mustard seeds

Method :

1. Heat a pan. Add little oil, mustard seeds, cumin seeds, and slit opened green chilly for tempering. 

2. Add sweet corn, and chopped and peeled ridge gourd.

3. Sprinkle salt, chilly powder, turmeric powder, and grated coconut. 

4. Pour water. Cover pan with a lid. Cook until it's done.