Roti pachadi's/pickles can be prepared with any vegetable of your choice.Rolu/mortar is a bowl, typically made of hard wood, ceramic or stone.I remember my grand mom using this mortar/pestle to grind the pachadi and also make batter for vada's and idli's.The pachadi/pickle prepared by using pestle has its own taste , its delicious compared to the one ground in the blender.
Nutritional values:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.

Serves 2 , Preparation & Cooking time : 15min
Ridge gourd - 1 peeled and cubed
Garlic - 3 pods
Tomato - 1 (optional)
Red chilies - 2
Green chilies - 2
Peanuts - 3 tsp(optional)
Cilantro - 1/2 cup chopped(optional)
Tamarind pulp- 2tsp(if using fresh tamarind , if you are using store brought paste use 1/4 tsp)
For Tempering/Tadka:
Oil - 2 tsp
Mustard seeds - 1/4tsp
Channa dal - 1tsp
Urad dal - 1/2 tsp
Turmeric - a pinch (optional)
Curry Leaves - 2
1.Clean and cut tomatoes,ridge gourd,green chilies,cilantro.Heat 1 tsp oil in a pan , add green chilies,red chilies,peanuts.After they splutter add ridge gourd,garlic,tomato and cook them on medium heat for 5-8 min ridge gourd is 60% cooked .
2.Add chopped cilantro and cook the mixture for 2 min.Turn off the heat .
3.Once the mixture comes to room temperature ,blend the mixture by adding salt and tamarind pulp(you can make this pachadi/pickle into smooth paste or also coarse depending on your taste) .
4.Take a pan , add 1 tsp oil .Once the oil is hot add mustard seeds,curry leaves,channa dal,urad dal,turmeric,.Once the dals turn brown switch off the heat and add the tempering to the pickle.

Vegetable Pulao

Vegetable Pulao is a delicious one pot meal , when you are in no mood to prepare big meal.It's a mix of spicy veggies with rice served with raita of your choice.Any veggies can be used, soya chunks also can be used if you like them , its a great source of protein.

Potato - 2 (Diced into cubes)
Basmathi Rice - 2 cups
Cauliflower - 1 cup(approx 10-15 small florets)
Carrot - 1(thinly sliced)
Peas - 1/2 cup
Onion - 1 (sliced vertically)
Fried onion - 2 tsp(add according to taste)
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1tsp(optional)
Cinnamon - small piece(add according to taste)
Cardamom - 1(add according to taste)
Bay leaf - 1
Oil - 2tsp
Methi - 1/4 cup
Cilantro - 1/2 cup
Mint -2 leaves(optional)
Spring onion - 2 tsp(optional)
Garlic - 2 pods(optional)
Salt - to taste
Green chillies - 2(slit length wise)
Red chili powder - 1/2 tsp(optional , add according to taste)

1.Wash and soak rice for 30 min.
2.Wash all the veggies and chop them accordingly.Take a pan , heat oil .Add the whole garam masala(bay leaf,cardamom,cinnamon,jeera/cumin seeds) and saute them for a min.
3.Add onion,green chilies and saute them for 2 min,add chopped veggies to the pan.Potato takes a little time to cook so if you are adding peas then add after 2 min to avoid over cooking.Add ginger garlic paste and cook for 2 min .
4.Add salt,chopped mint,methi,spring onions,half cilantro,red chili powder and cook the veggies until they are 40% cooked.
5.Drain all the water ,add rice and saute it for 2min and open cook the rice or turn off the heat and cook the rice with 4 cups of water in rice cooker.

Garnish with cilantro and fried onions and serve with raita.

Grilled corn

Are you corn crazy like me ,then this post might be interesting to you .Grilled corn is the most common snack which we eat.I still remember those days where I used to go with my uncle to pick up fresh corn from the farm and then my grand mother would cook them on charcoal and serve it with garlic,red chili powder and butter.
I went to Hay Market(farmers market) in downtown Boston and saw fresh corn ,without a second thought I picked them up and after I came home asked Shirish if he wants to have grilled corn and his response was a big yes .
Here I have an electric stove so I came up with this idea of using the grill stand which I brought to prepare Pulkas ,it takes some time but believe me the taste is amazing.
Nutritional Values of  Corn.
Turn on the heat on high ,place the grill on the stove and grill the corn slowly by turning it occasionally.It takes any where in between 20-25 min to cook evenly.

You can serve it with butter or you can prepare "Ellipaya karam(garlic mixed with red chili powder)".
Ellipaya karam:
Crush garlic ,add butter/oil,salt,red chili powder and mix it .

Dear Friends and all my lovely readers,I've been to India for 2 months so couldn't post any new recipes.After a long hibernation I'm back.My trip to Hyderabad(AP) was amazing , had fun with family & friends.Got a chance to eat lot of street food and lots of shopping,I love India.Missing everybody at home , but glad I'm back at the right time to Boston.Summers in Boston are beautiful.
Back to recipe.
Corn chips mixture is my family's all time favorite.Easy to prepare ,lite snack to munch on.
Nutritional values of Corn
Preparation Time : 20-25 min
Raw Corn Chips/Flakes - 4 cups
Peanuts - 1 cup
Curry leaves - 7-8
Oil - To fry
Garlic - 2 pods(crushed)
Green/Red Chillies - 2(add according to taste & quantity)
Salt - to taste
Red Chili powder - 1/4 tsp(add according to taste & quantity)
1.In a wide skillet heat oil , once the oil is hot, add few corn chips at a time and fry them for a min until they fluff.Keep them aside in a tissue .
2.In the same oil fry peanuts until the raw smell is gone.
3.Crush the garlic mean while.Take 2-3 teaspoons of oil depending on the corn quantity for tempering .Once the oil is hot add crushed garlic,curry leaves,green chillies.After a min add salt,red chili powder,raisins(optional).Add corn flakes and mix together.Switch off the heat.
Corn flakes can be stored in an air tight container for 10-15 days(allow the corn to come to room temperature before storing in air tight container).

Note:Mix the tempering make sure it doesn't burn,you don't want the bitter taste of the burnt garlic.
Serving Tip: You can add lime,tomato,onion,finely chopped cilantro while serving this dish with a drink.

Chikudu ginjala annam is rice cooked with lilva beans.When I was in school mom used to maintain garden in our back yard where she used to grow brinjal/egg plant,lilva beans,coriander/cilantro,spring onions,methi & she used to make all curries with fresh veggies.Especially in winter season there used to be plenty of chikudukaya/lilva beans & greens available around so mom used to take advantage of it and make many dishes like rice,sabzi,just fry the beans etc with this veggie.Frozen lilva bean seeds are always available for us in Indian stores .
Rice(Basmathi/Sona masoori)- 2 cups
Lilva Beans - 1 cup
Onion - 1 small(finely chopped length wise)
Green Chillies - 2(sliced length wise)
Jeera/Cumin/Sajeera - 1/4 tsp
Cinnamon stick - 1/2 inch
Clove - 1
Cardamom - 1
Bay Leaf - 1
Oil - 2tsp
Ghee - 1tsp(optional)
Cilantro - 1/4 cup finely chopped
Spring Onion - finely chopped(optional)
Methi - finely chopped (optional)
Ginger garlic paste - 1 tsp
Garam masala - 1/4 tsp(add according to taste)
Garlic - 3 cloves(add according to taste)
Salt - to taste
Red chili powder - 1/2 tsp(add according to taste)
1.Wash & soak rice for 30 min(optional).Take a pan/vessel ,heat oil/ghee add all raw garam masala and saute for a min.Add green chillies,onions and once the onions are cooked add ginger garlic paste and after the raw smell disappears add methi,spring onion,lilva beans,salt and cook them on medium-low flame for 3-4 min.
2.Add red chili powder,half cilantro,chopped garlic mix it ,let it cook for 3-4 min until the beans are 50% cooked.Now add rice and fry for 2 min.Add water(I use 1:2 ratio,if you soak rice for more than 30 min ,use less water or else rice will become soggy) and once the water starts boiling ,check the seasoning add if anything is required.
3.Cook the rice ,garnish with remaining cilantro and switch off the heat.

Serve hot with any gravy/Non-veg dish/raita.
Sharing this dish with bookmarked-recipes event hosted by Priya & Aipi.


Boondi mouth watering snack ,prepared with chickpea flour.A variety of snacks can be made with boondi like boondi laddu ,Khara boondi,mixture,raita etc.This is the first time I've made an attempt to make boondi at home ,I did not had proper laddle for preparing so they are not uniform in shape.Preparing the batter to the right consistency is very important for round perfect boondi.

Chickpea/Besan flour - 2 cups
Rice flour - 1/2 cup
Red chili powder - 1 tsp
Jeera/Cumin powder - 1tsp(optional)
Salt - to taste
Oil - to fry
Water - to mix the batter
1.Take a bowl add chickpea flour ,rice flour,salt,red chili powder,cumin powder(if you don't have cumin powder you can soak crushed cumin seeds in water and add water).Mix it nicely until salt & red chili powder blends with besan powder completely.
2.Start adding water slowly and make sure there are no lumps in the batter.Now add little more water and make sure its not very thick ,if the batter is thick the boondi will be solid ,it will not be transparent.If its too watery add more besan powder.
3.Heat oil ,take boondi laddle (if you don't have one you can use any colader(a bowl with holes to stain rice or veggies) which has holes to it )or you can use regular stainer which we use when making vadas and place it over the oil kadai and pour the batter on the laddle it drops from the holes into the oil ,fry the boondi until golden brown and put them on tissue paper.
4.Repeat the process until the batter is complete.If you want to make khara boondi in the same oil fry some curry leaves and peanuts switch off the heat.Add peanuts,curry leaves ,crushes garlic,salt,red chili powder to boondi and mix well when its hot.
Store it in an air tight container once it cools down.

Note:Add little water first and check with a spoon if the batter is watery enough to make perfect boondi,if the batter is too watery the boondi will have small holes and absorbs lot of oil.If you are making boondi laddu then fry the boondi on medium low flame and don't fry until its golden brown as it gets crispy.

Aloo Gobi,the combination is always a hit.I've tried it a little Manchurian style I should say but did not add any sauces,don't know what to call it but it tasted delicious with rice as well as roti.It's been sitting in my drafts from almost 20 days now ,just been super lazy.Coming to the recipe.
Aloo/Potato - 3 medium
Gobi/Cauliflower - 2cups florets
Onion - 1 medium
Spring Onion - 1/4 cup finely chopped
Green Chillies - 2
Egg - 1 (optional)
Oil - to fry
Salt - to taste
Red Chili Powder - 1 tsp
Ginger garlic paste - 1 tsp
Tomato -1 medium
Garlic - 2-3 cloves
Corn Flour - 2tsp
Turmeric - a pinch
1.Peel and cut potatoes in to desired sized cubes,either using a knife or hand separate the cauliflower florets into desired sized pieces.Slice the onions vertically,spring onions,green chillies.
2.Take a bowl,add diced potato,Gobi,corn flour,egg,ginger garlic paste,red chili powder,salt and mix it.Keep it aside.
3.Heat oil in a kadai ,once the oil is hot add potato ,cauliflower and fry them until golden brown color.Once they are fried keep them aside on tissue and repeat the process until all the pieces are done.
4.Take a pan ,add 2 tsp oil and once the oil is hot add green chillies,onions ,salt and cook until the onions are transparent.Add chopped garlic,turmeric,garam masala and mix it.Now add fried aloo & gobi ,saute them with the masala for 2 min and add chopped tomato,spring onions.I didn't want tomato to be very soft so open cooked it for few more min.Check for the seasoning add if anything is required and turn off the heat.
Hot Sabzi can be served with rice/roti.Trust me you'll love it.
Note:I've added egg just for taste but you can skip it.

This simple dish tastes amazing with hot chapatis/rice .It is a common vegetable which we use in our day-to-day cooking ,can be prepared in many different ways.Last month I've been to a North Indian restaurant and I've eaten kadai bhindi it tasted delicious.Last week I've tried it and we absolutely enjoyed with rice and dal.
I've just added half tomato, as we already had eaten lot of tomato dishes that week , but you can add according to your taste.
This recipe serves 2.Preparation time 30 min.
Bhindi/Okra - 1 lb (washed & dried)
Onion - 1 small
Tomato - 1 small
Capsicum - 1 small
Garlic - 2-3 cloves(add according to taste)
Cilantro - finely chopped
Green chillies - 2
Salt - to taste
Red Chili powder - 1/2 tsp(add according to taste)
Cumin seeds - 1/4 tsp
Cumin-coriander powder - 1/4 tsp(optional)
1.Cut the bhindi into desired size pieces and fry them with 1 tsp oil for 5-6 min until they get slightly brown and don't stick.
2.Chop capsicum,onion,tomato,cilantro,green chillies,garlic and in the same pan add 2tsp oil .Add cumin seeds and once they splutter add garlic,onion,green chillies saute them for 3-4 min.
3.Add turmeric mix it ,add capsicum cook it for 4-5 min covered ,until they are little soft(make sure not to over cook).Add salt bhindi,tomato,red chili powder and cook them for another 5-6 min on medium flame,check the seasoning,add if anything is required. Add coriander powder,chopped cilantro mix it and switch off the heat.
Tip:You can microwave the bhindi instead of pan frying them ,the idea behind doing this is to make sure the bhindi is not sticky but crunchy.
If you wanna make it like gravy please go through this link ,she has an amazing collection of recipes too.

Egg Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. Hyderabadi Biryani, made of Chicken or Eggs or Vegetables, instead of the Mutton, are also popular.I don't think there is a separate recipe for egg biryani as such its just substituting eggs for meat and cooking it accordingly.
Nutritional values of Egg .
You can cook it layer method or Pulav method.In case if you plan to make it layer way then you should use curd and cook the rice separately and then arrange in layers as you do it for veg biryani and cook on low flame or in the oven.I prefer cooking it pulav method ,just for a change ,so I didn't use curd,but please feel free to experiment & play around .Here is the recipe.
This recipe serves 3 ,cooking time & preparation time 30-40 min depending on the quantity.
Eggs - 4
Basmathi Rice - 2 Cups
Green Chillies - 2
Onion - 1 Large
Cinnamon - 1/4 inch
Cardamom/Elaichi - 1
Clove - 1
Shahi Jeera - 1/4 tsp
Oil - 3tsp
Mace - small piece
Bay Leaves - 1-2
Food color - A pinch
Ginger Garlic paste - 2 tsp
Mint leaves -1/4(finely chopped)
Cilantro - 1/4 cup(finely chopped)
Fried Onion - 4-5 tsp
Biryani masala - 2 tsp
Coriander powder - 1/2 tsp
1.Soak basmathi rice for 30 min.Boil & peel the eggs.Slice onions,green chillies,cilantro,mint,keep them aside.
2.Heat oil in a pan,fry the eggs for couple of min and keep them aside .In the same pan add clove, cardamom , shahi jeera,mace,bay leaves,cinnamon and saute them for a min.Add green chillies,onions and saute them for 5-8 min.Once the onions are 70% cooked add ginger garlic paste,mint,coriander powder,half of the chopped cilantro and after the raw smell disappears add salt,red chili powder,biryani masala and fry for a min.
3.Drain the water and add rice & fry for couple of min .Add 4 cups of water ,check for seasoning add if anything is required and cook the rice ,once the rice is 80% cooked ,add eggs,fried onion,chopped cilantro,food color and cook it covered on low heat for 5-8 min.
 Switch off the heat and serve it hot with raita/gravy.I've served it with Mirchi ka salan.

Paneer Tikka

Paneer Tikka ,I've found this recipe in one of the food blogs ,don't remember the name correctly .It should be something like food lyrics but not sure.I liked the way she prepared ,she did not use the oven.Marinated the vegetables and then pan fried them and cooked on gas flame.Here is the recipe.

Paneer - 200gms
Capsicum - 1 medium
Tomato - 1 Large
Onion - 1 medium
Oil - 3tsp
Green chutney - 2tsp
Red Chili Powder - 1/2 tsp(add according to taste)
Salt - To taste
Curd - 1/2 cup
Coriander powder -1/4 tsp(optional)
Garam Masala - 1/4 tsp(optional)
Lime juice - 1/2 tsp
1. Cut the capsicum, tomato, onion and paneer in to 1 inch cubes.
2.In a large bowl mix all the marinade ingredients together thoroughly.
3. Add capsicum,onion & paneer,mix gently.Leave them aside for couple of hours.Add tomatoes just before frying.
4.In a non stick pan transfer everything except for the tomatoes and fry until the marinade is totally absorbed by the veggies and the paneer.
5.Skewer the vegetables with paneer alternately on the skewers.
6.Hold it on a high gas flame and roast them .As I had electric stove I've arranged the skewers on top the chapati grill and cooked them.
7.Roast it till the edges are nicely done.
8.Serve hot with green chutney.

Serve them hot with green chutney if you like it to be more spicy.

Do not fry tomatoes as they will be cooked and will become tender.
You may also grill this dish on a barbecue tray, by placing the skewers on the top rack position in the oven at 200 degrees centigrade on broil mode. Turn the skewers occasionally.

Cabbage Senaga pappu and tomato rasam is a delicious combination.Mom used to prepare this dish not very often but occasionally .Last week I've prepared sorakaya channa dal which tasted heavenly and my friend tahemeem has posted this recipe on her blog which motivated me to try it.You can find her recipe in this link cabbage-fry-with-chana-dal .
Cabbage - 1/2 (finely chopped)
Channa Dal - 3/4 cup(washed & soaked)
Garlic - 3 cloves
Onion -1 small
Green Chillies - 3-4(According to taste)
Turmeric - A pinch
Salt - to taste
Spring onion - 2 tsp(optional)
Cilantro - 4 tsp
Coriander powder -1/4 tsp(optional)
Cumin seeds - 1/4 tsp
Oil - 2-3tsp
1.Chop the cabbage,onions,green chillies,cilantro,spring onions,1 garlic clove.Crush rest of the garlic with little cumin seeds & keep them aside.
2.Boil channa dal until the dal is just half cooked ,its tastes good when the dal is crunchy & not soft for this dish especially.
3.Heat oil in a pan add cumin seeds once they start spluttering add onion,green chillies,garlic and saute them for 3-4 min.Now add turmeric,cabbage,spring onions and cook it covered for 5-8 min depending on the quantity.
4.Add channa dal and fry the cabbage until its cooked .Add rest of the crushed garlic with cumin,cilantro and mix it nicely.
Switch off the heat an enjoy the cabbage channa dal with rice/roti.Rasam goes very well with this dish.
Sharing this recipe with the event hosted by Aipi & Priya.
Recipe source:

Kobbari Perugu Pachadi tastes delicious with upma,we often see this combination served for break fast in weddings.Last weekend, we wanted to have something light for dinner so prepared mixed veggie upma with this pachadi.I called up athamma and she shared this delicious recipe.It tasted heavenly.
This recipe serves 2-3 people.Preparation time 10 min.
Fresh/Frozen Coconut - 2tsp(Add according to taste)
Yogurt/Curd - 2 Cups
Tomato - 1/2 small
Curry Leaves - 2-3
Mustard seeds - 1/4 tsp
Onion - 1/2 small
Cumin Seeds/Jeera - 1/4 tsp
Cilantro - to garnish
Oil - 1tsp
Putnala/Dalia/Bhuna channa powder - 1tsp(Optional)
Green Chillies - 2
Red chili powder - 1/4 tsp(optional,depending on your taste)
Salt - to taste
1.Wash and chop the tomato,onion,curry leaves,cilantro,green chillies.Keep them aside.
2.Heat oil in a pan add mustard seeds,cumin seeds ,once they start spluttering add curry leaves,onion ,green chillies after 2 min ,add coconut powder and saute it for 3-5 min on mediumflame until the raw smell disappears.
3.Add chopped tomatoes and cook for a min or 2 add salt and red chili powder(optional).Switch off the heat.
4.Beat the yogurt ,add this fried coconut mixture,putnala/dalia podi/powder and mix it check for the seasoning add if anything is required.
Serve it with any masala rice/roti/upma.

Garela pulusu is a telangana dish,its Moong Dal vada cooked with tamarind.Very easy and lot different in taste.In this preparation apart from vada's you can add all kinds of veggies like brinjal, chikudukaya ,bendakaya, sorakaya & small onions too if you like the sweet taste.My sister loves this dish , when we visited my pedamma's(mom's sister) place she always used to prepare this delicious pulusu for us.

For Vada's:                                                      
Moog Dal - 1 Cup(Washed & Soaked)
Spring onions - 1/4 cup(finely chopped)
Cilantro - 1/4 cup(finely chopped)
Salt - to taste
Green chillies - 2(according to taste)
Cumin seeds - 1/4 tsp
Curry leaves - 4(finely chopped)
For Pulusu:
Tamarind - lemon sized ball(according to the quantity & taste)
Cumin - 1/4tsp
Mustard seeds - 1/4 tsp
Methi powder - a pinch
Turmeric - A pinch
Onion - 1 medium
Curry leaves - 3
cilantro,spring onions - 1tsp
Red Chili powder - 1 tsp(according to taste)
Salt - to taste
Peanut Powder - 1 tsp(optional)
Coriander Powder - 1/2 tsp
Sesame seeds powder - 3/4 tsp(optional)
Garlic - 3-4 cloves
For Vada's/Garelu:
For vadas,grind the moong dal coarsely with 1 garlic clove,salt,cumin seeds,green chillies .Add chopped spring onions,curry leaves,cilantro ,mix it well & keep it aside.Heat oil in a pan and once the oil is hot take little batter ,press it in between your fingers and with the help of thumb try to make small hole in the middle and drop in the oil.Fry for 5-8 min until its fully cooked .
For pulusu:
1.Soak tamarind in hot water or if you are in a hurry here is a tip .Add water & tamarind in a microwave safe bowl and microwave it for 1 min to extract the pulp easily.
2.Cut onions lengthwise,spring onion,cilantro and keep them aside.
3.Heat oil in a deep saute pan or vessel ,add jeera,mustard seeds,onion ,chopped garlic,curry leaves .Cook them until the onions are soft , I like the onion taste in pulusu so I don't fry them till they are brown .Add turmeric ,mix it.
4.Add salt , red chili powder saute it for 5 min.Mean while extract the tamarind pulp and keep it aside.
5.Add methi powder,peanut powder(adding peanut powder gives a nice flavor),sesame powder,coriander powder and mix everything , open cook for 5 min .
6.Add the tamarind pulp to the pan and add 2 cups of water.Allow it to boil for 10 min check the seasoning add if anything is required.If you want your pulusu to be watery then add little more water if required , add chopped cilantro,garelu/vadas,boil it for 15 min.
7.Pulusu is ready to serve , Pulusu goes really well with pappu with a touch of ghee yummy, my favorite combination. 

Lamb Curry

Wooo one of my favorite, simple yet delicious Lamb curry .I got this recipe from my sister ,she prepares amazing food .Most of my recipes revolve around my sis,mom,athamma n grand mom's authentic cooking.Would love to thank my sister(akka) for sharing this recipe with me.
This recipe serves 3.Cooking time 40 min.
Lamb - 1lb
Onion - 1 big
Green Chili - 1(Add according to taste)
Salt to taste
Cilantro - 1/4 cup
Ginger Garlic Paste - 2tsp
Meat masala - 1tsp
Red Chili powder - 1tsp
Clove - 1
Cardamom/Elaichi - 1
Cinnamon - 1/4 stick
Curd - 1/2 cup
Oil - 3tsp
Tomato - 1/2 small
Turmeric - a pinch
1.Wash and pressure cook lamb with curd ,red chili powder,salt,meat masala,1 tsp ginger garlic paste.Make sure not to over cook the lamb.
2.Mean while chop the onions(very thin) ,green chillies,cilantro,tomato.Keep them aside.
3.Heat oil in a pan , add raw garam masala(clove,cardamom,cinnamon stick) and saute them for min.Add green chiilies,onions and fry the onions until they are golden brown.Add ginger garlic paste ,saute until the raw smell disappears.
4.Add turmeric,chopped tomato and cook it until the tomatoes are completely cooked.Add red chili powder,salt,meat masala powder,mix and cook for a min .Now its time to add pressure cooked lamb and cook it for 5-8 min.Add water if you need more gravy.Check out the seasoning add if anything is required,add cilantro and switch off the heat.
Serve it hot lamb curry with any Indian bread/rice.
Note:Instead of pressure cooking and then cooking in a pan you can do all in one shot.Once I had a bad experience with oil b/c lamb by itself oozes out oil so add little oil.

Simple,quick,easy to prepare and great tasting dish.I love the tangy taste .You can actually play around with this veggie and believe me you can't go wrong.You can prepare tomato curry in many different ways.Today I've tried Methi tomato ,all it needs is extra touch of garlic,garam masala gives it great flavor. 

Tomato is a good source of calcium and iron. It also contains some amounts of phosphorus, sulfur and potassium.
Vitamin Content: Tomato is rich in vitamin C and contains some vitamin B and vitamin A. The vitamin C content increases as the vegetable ripens.
Health Benefits of Tomato: The nutritional value of tomato makes it good for weight loss, obesity, eye disorders, night blindness, urinary tract infection, liver disorders, jaundice, indigestion, morning sickness, constipation, diarrhea, intestinal disorders, and diabetes. It also helps in cleansing the body of toxic compounds.
Tomatoes - 3-4 medium
Onion - 1 big
Garlic - 4 cloves
Methi Leaves - 1 cup
Coriander powder - 1/4 tsp
Red chili powder - 3/4 tsp(add according to taste)
Salt - to taste
Green Chillies - 2(Add according to taste)
Cilantro/Coriander leaves - 1/4 cup
Garam masala - 1/4 tsp(optional)
Spring Onions - 1/4 cup
Cumin Seeds/Jeera - 1/4 tsp
1.Wash and dice the tomatoes,onions.Chop green chillies,garlic,methi,spring onions,cilantro and keep them aside.
2.Heat oil in a pan.Add cumin seeds and once they start spluttering add green chillies,onions and saute them .Once the onions are 50% cooked add ginger garlic paste,add turmeric after the raw smell of g-g paste disappears.
3.Add chopped methi leaves,spring onion and cook for 5 min on medium flame ,add tomatoes and saute them for 2 min.Add salt and red chili powder,garlic mix it and cook it covered for 8-10 min on medium flame.Mix it occasionally(methi leaves a bitter taste if it burns).
4.Add garam masala(its optional,I didn't use it).Check the seasoning add if anything is required and add cilantro and cook it according to your taste(based on the consistency).Switch off the heat .

Serve with roti/rice.

Pachi Pulusu is an authentic South Indian dish.It is very easy to prepare and tastes delicious with mudda pappu/dal,pulgam or any curry.As the name says its raw tamarind pulp with tadka.

This recipe serves 2 people .Preparation time 5-8min.
Tamarind - Small lemon sized ball(add according to taste & quantity)
Onion - 1/2 finely chopped(add according to taste)
Green Chillies - 3-4(add according to taste)
Salt  -to taste
Curry Laves - 3-4
Sesame seeds/Nuvvula powder - 1 tsp
Coriander powder - 1/4 tsp
Jeera/Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Garlic - 2 cloves(minced)
1.Soak the tamarind and extract the pulp ,add a little water if you think its too thick or tangy.Add salt,sesame seeds powder,coriander powder,onions mix it & keep it aside.
2.Take a pan and fry the green chillies for 3-4 mins until all sides are slightly roasted(the green color changes to grey).Now keep the green chillies aside and heat oil in the same pan ,add cumin seeds,mustard seeds once they start spluttering add minced garlic, curry leaves and turmeric .Mix it and switch off the stove once the raw smell of garlic disappears.
3.Add this tadka/tempering to the tamarind pulp and also crush the green chillies in the blender/pestle .Add crushed green chillies and check for seasoning . Add if anything is required if its tangy then you can add a little more sesame seeds powder.

Can be served with rice and any dry subzi.

Wanted to have some simple food today so thought of preparing Sorakaya/lauki/bottle gourd and found an interesting recipe from edivyaraj. blogspot bottle-gourd-skin-fry-sorakaya-pottu through google. I sometimes use the lauki skin to make pickle but this is very interesting.I used her idea of using up the lauki skin and prepared a new combination.It came out real tasty.

Lauki/Sorakaya - 1
Onion - 1/2 small
Spring Onion - 3 tsp
Channa dal - 6-7 tsp(washed and soaked)
Methi leaves - 1/2 cup
Cilantro - 4tsp(finely chopped)
Garlic - 3 cloves
Jeera/Cumin Seeds - 1/4 tsp
Curry Leaves - 2
Salt - to taste
Red Chili Powder - 1/4 tsp(Optional)
Coriander Powder - 1/4 tsp
Green Chillies - 2
1.Wash and peel the lauki/sorakaya and keep the skin aside.Now dice the sorakaya and keep the pulp and seeds aside.Chop the lauki skin and pulp into small pieces.
2.Soak channa dal for 1 hour,meanwhile chop the onions,spring onions,cilantro,garlic,curry leaves,methi and keep them aside.
3.Heat oil in a pan and add jeera seeds,once they start spluttering add green chillies,onion,curry leaves and saute it for few min until its 50% done.Add turmeric ,mix it .
4.Add methi leaves,spring onion,half chopped garlic and cook for 2 min on medium flame.Add chopped sorakaya skin and pulp and cook it for 2-3 min.Add channa dal and cook it covered for 5 min , add water as required to cook the channa dal.Add rest of the garlic and coriander powder ,mix and cook for 5 min.Add the cilantro and switch off the heat .

Serve with roti/rice.I served it with pachipulusu/raw tamarind pulp with tadka.
Sharing this recipe with the event hosted by Aipi & Priya.bookmarked-recipes-every-tuesday
Recipe source  bottle-gourd-skin-fry-sorakaya-pottu

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