Kanda Bachali

Ingredients

Yam - 1/2 kilo
Spinach - 3 cups
Tamarind juice - 2 table spoons
Mustard 2 tea spoons
Dry Red Chillies 2
Hing 1/4 tea spoon
Salt As per taste
Chana dal 1 tea spoon
Urad dal 1 tea spoon
Oil 3 table spoons
Green Chillies 3
Curry Leaves 10
Coriander Leaves 1/2 cup
Ginger small piece

Method:

1. Peel the yam, dice it and boil for 15 minutes.
2. Cut the spinach finely and wash.
3. Cut green chillies and ginger finely and keep aside.
4. Grind the mustard, hing, dry chillies salt and turmeric into a fine paste.
5. In a heavy bottomed kadhai heat the oil. Add the chana dal and urad dal and fry till browned. Add the green chillies, curry leaves, ginger, and the spinach. Fry for 10 minutes.
6. Add the boiled yam and tamarind juice. Leave for 10 minutes on low flame. After removing fom fire add the mustard paste and coriander leaves.
7. Serve after 2 minutes.

Mamidikaya Pulihora

Ingredients:

3 cups cooked white rice (each grain should be seperate)

1 1/2 cups grated raw green mango (remove skin) for more tangy flavor increase

5-6 tbsps roasted peanuts

2 tbsps roasted cashewnuts (broken)

salt to taste

For tempering/poppu/tadka:

1 1/2 tbsp oil

1 tsp mustard seeds

1 tbsp channa dal

1 tbsp split black gram dal

3-4 dry red chillis

6-8 slit green chillis

1 tsp grated ginger (optional)

1/4 tsp asafoetida

1/4 tsp turmeric pwd

15-20 curry leaves

1 Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add the channa dal and gram dal and let them turn red on medium heat. Now add the red chillis, green chillis, grated ginger, curry leaves, ginger, turmeric pwd and asafoetida. Toss them for a few seconds.
2 Add the grated mango and stir fry it for a few mts (approx 3-4 mts). Add the roasted peanuts and cashewnuts, turn off heat and keep aside.
3 Spread the cooked white rice on a wide plate, sprinkle salt and add the tempering and use your hand to combine well till the tempering is well blended with the rice. Adjust salt.

Cabbage Curry

Ingredients:

Cabbage (medium size) - 1
Mustard seeds - 1 tbsp
Red Chillies - 2
Salt - to taste
Turmeric - 1/4 tbsp
Water - to boil
Green Chillies - 2
Curry leaves - few
Chilli powder - 1/4 tbsp (optional)

For Tadka:

Chana Dal - 1/2 tbsp
Urad seeds - 1/2 tbsp
Hing - a pinch
Oil - 1 tbsp
Jeera - 1/2 tbsp

Preparation:

1. Finely chop the cabbage and cook it with water, salt and turmeric. Drain the water and keep aside.
2. Grind the mustard seeds with red chillies into a fine powder. Its preferred not to roast them.
3. Heat the oil in a pan and put the ingredients for Tadka and finely chopped green chillies. Then add the cooked cabbage and season it with salt and chilli powder.
4. Then finally add the ground mustard powder & curry leaves and cook for 2-3 mins on low heat.

It tastes good with both chapathi/roti and rice.

Arati Puvvu Koora - Banana Flower Curry

Ingredients

1 banana flower (medium)ap_l.jpg
1 red onion
1 medium tomato
2-3 green chilies
½- 1 tbsp tamarind paste/ pulp
½ tbsp jaggery (optional)
1/4th tsp turmeric
1 tsp minced ginger
Salt to taste

For seasoning
2 tbsp oil
2 dry red chilies (broken)
1 tsp urad dal
1 tsp channa dal
1 tsp cumin
½ tsp mustard seeds
A pinch of asafetida
Curry leaves (fistful)

Cleaning 
As you remove each flap from the pod, it exposes a row of florets that look like a comb. Separate the cluster. Each flower instig_h.jpg the cluster will contain one hard and long stigma and a transparent covering. Discard the stigma and the transparent covering, leaving the other part of the flower. As you go down the pod, the stigma will no longer be hard and thick. You will also notice that the transparent covering is not more visible. When you reach this stage, you do not need to separate them anymore. Repeat the procedure until the layers of the pod can no longer be separated easily. You will see a pale creamy colored pod which looks like a conch. It has a slight bitter taste can be eaten raw or in salads. You can also add it to the dish, finely chopping then along with the florets. Now chop all the cleaned florets and immerse them in a big bowl of cold water. Clean them thoroughly at least 4 – 5 times. Using a drainer, drain the water, rest them for 10 mins. Now gently press and squeeze all the excess water from the chopped florets and keep aside

Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.

Take a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric powder and 1tsp salt along with 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and cool it. Once cooled take the cooked florets into your hand and press to remove all water.

Take tamarind into a microwave safe bowl and add water to it. Place the bowl in oven and cook on high power for 30 seconds. Cool the cooked tamarind and grind it to get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind pulp.

Method:

Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves and green chili-ginger paste. Fry the seasoning well and add the turmeric powder, red chili powder and mix well. Add cooked banana florets, salt and tamarind pulp. Mix well and cook covered on low flame for one minute. Meanwhile prepare the mustard seasoning.

Take red chili and break it into small pieces. add broken red chilies and mustard seeds to a mortar & pestle and crush the ingredients. When the mustard is crushed well, add little water and grind to a smooth paste. The smell of mustard indicates the smoothness of the grinding. Take this prepared mustard into a plate.

Remove the lid of the pan and stir once. Add the mustard seasoning and mix well. Transfer the curry to a serving bowl and serve hot with plain rice.

Palak Panner

Ingredients

Spinach - 1/2 kg

Paneer 1/4 Kg
Butter - 4 tablespoon
Oil - 2 tablespoon
Onion - 1 no’s chopped
Tomato - 1 no’s
Cumin seeds - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Gingergarlic paste - 1 teaspoon
Green chilli - 4
Salt to taste

Method

Boil spinach in water for for 2 mins .Cool it and add gingergarlic paste, chopped green chillies to it blend it to paste. Cut paneer into 1inch cubes and grate some portion for garnishing.

Heat oil in a pan,fry the paneer cubes on till they turn slightly brown and set them aside.

Heat butter in a pan ,fry bay leaves and cumin seeds , add chopped onion , fry until the onions become light brown. Add salt, black pepper powder, garam masala and stir well. Add paneer and boiled spinach (blended) and mix them well. Add little water if required and bring to boil, once it boil add butter and cook it on low flame for 10 minutes.
Garnish with grated paneer.

Enjoy Palak Paneer with Roti’s and naan’s.