ALOO FRY

Ingredients:

Potato(medium size) 3
salt
Red chilli powder 1 tbsp
Turmeric 1/2 tsp

Method
Wash potatoes and cut into long slices. Drain water completely.Heat 4tbsp oil in a pan.Add potatoes slices and fry for 6 minutes in oil.Add salt,red chilli powder(or pepper powder choice is ours), turmeric.Fry potatoes till they turn golden brown.
Serve with Tomato Sauce.OR with chapati.

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AVREKALU (HYACINTH BEANS) CURRY

Ingredients:
Avrekalu 1 cup
Fresh coconut 1/2 cup
Medium size Garlic 1
Ginger 2 inch
cinnamon sticks 2 to 3 medium size
cloves 2
Pineapple flower 2
Coriander leaves
Onion 2
Tomato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1tsp

Method:
Peel off the skin of hyacinth beans. Soak the beans in cold water for 3 hrs. Peel the outer skin of beans. Now the beans are ready for cooking.
Fry onion, garlic, ginger, cinnamon, cloves, pineapple flower with oil till it turns golden brown.Grind this with fresh coconut and coriander leaves.Add water to make a fine paste.
Grind tomatoes to make puree. Heat 2 tbsp oil in a deep utensil.You can add methi leaves(your choice) OR Avrekalu. fry for 2 min in oil.Add the grind ed paste and tomato puree. Add red chilli powder, salt,turmeric.allow it to cook for 5 mins.Now add required quantity of water preferring your choice to make it curry or sambar. cook for 15 mins stirring once in 4 mins.Be careful while stirring,or the beans tends to broke very easily.Do not overcook otherwise it looses its taste.
Serve the curry with paratha or chapati.
This curry goes very well with Dosa.
The above photo shows Avrekalu Curry with Aloo methi paratha.
For Recipe of Aloo methi paratha visit my earlier posts.

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ALOO METHI PARATHA

Ingredients:
Methi leaves 3 bunch
Boiled & Mashed Potato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1 tsp
Garam masala powder 1 tsp
ova seeds or cumin seeds 1/2 tsp

Method:
Mix all the above ingredients to 2 cups of wheat flour. Knead it into hard dough. Roll like chappati and add 1 tbsp of oil on each sides while on tava.
Serve Hot Parathas with Pickle or curds.

Add chat masala or cumin seeds powder(jeera powder)and salt to Curds to make it more delecious.

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Coconut Chutney

Coconut Chutney

Ingredients

Half fresh coconut

4 green chillies

4 slice onions

salt

1 /2 inch Tamarind

coriander leaves

curry leaves

1 small cup putana

Grind all in a jar with little water and heat a pan add little oil,mustard seeds,curry leaves.
add this to chutney.
Goes well with idly, Dosa and Rotis too



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ONION CHUTNEY

Ingredients:
Onion 1 big
Red chilli powder 1 tbsp
salt
1/2 cup grated fresh coconut
jaggery
Tamarind

Method
Add all the above ingedients and grind with little water to make chutney.
Serve chutney with hot chappati.


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METHI MOONGDAL CURRY

Ingredients:
Methi leaves 2 bunches
Moongdal 1 cup soaked for about 1/2 an hour
Chopped onion 2
Chopped tamatoes 3
Red chilli powder 2 tbsp
salt
Turmeric 1/2 tsp
Garam masala powder 1/2 tsp

Method
Heat 3tbsp oil in a kadai pan, when hot add onion,when golden brown add methi leaves & fry for 3 mins.
Pour in soaked moongdal and add red chilli powder,salt,turmeric.
Close the lid and simmer for 3-4 minutes.
Add chopped tomatoes and cover it.
Keep stirring.you can add water upto 1 small glass while cooking. Let it cook for 15 to 20 mins.
Dal should be well cooked.
Garnish with chopped coriander leaves and lemon juice.
Serve this with chappati or roti.


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CUCUMBER PARATHA

Ingredients:
Cucumber 4 to 5
5 to 6 chopped Green chillies
1 chopped onion
1 cup chopped coriander leaves
Salt
1/4 kilo maida flour
3/4 kilo whole wheat flour

Method:
Mix maida and wheat flour to make hard dough. Peel cucumber skin and grate it.Add salt to the grated cucumber.Keep aside for 10 mins.Squeeze all the juice of cucumber,then add chopped onions,chillies,coriander leaves.Mix thoroughly.
Make small round shapes from dough and stuff the above Mixture. Flatten each ball of dough and roll them. Place it on a Hot Tava and Turn on the other side after it is cooked. Preferably, put oil on each side of the Paratha.
Serve with Coconut Chutney (see receipe at http://tastyfoodguide.blogspot.com/2009/02/coconut-chutney.html) or Tomato Sauce.

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POTATO DOSA

Ingredients
2 Boiled potato
1 cup Rice flour
1 tsp curds
1/2 inch ginger
2 to 3 chopped green chillies
1/2 cup chopped coriander leaves
salt
oil

METHOD :
Mix the above ingredients with mashed Potatoes with required quantity of water to make Thick Dosa Batter.
Heat a dosa pan, spread the batter like dosa and add 1tbsp oil each on both sides. fry till golden brown colour on both sides.
Serve with coconut chutney(to prepare chutney click (http://tastyfoodguide.blogspot.com/2008/11/masala-dosa-and-chutney.html)
and Sambar.


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RAVA DOSA & CHUTNEY

Ingredients
chiroti rava 2 cups
wheat flour 1 cup
salt
jeera seeds 1 tbsp

chopped onion 1 cup
chopped coriander leaves 1/2 cup
chopped green chillies 3 to 4
Method
Mix chiroti rava,wheat flour,salt,jeera seeds with required quantity of water to make a smooth batter. leave for 1/2 an hour. heat a dosa pan and pour 2 spoons of batter.sprinkle onions,coriander leaves,chillies.spread oil on dosa.let it fry for 2 mins.turn the other side. dosa should be golden brown. serve dosa with ginger chutney.



Ginger chutney
Ingredients
1/2 grated fresh coconut
4 to 5 green chillies
1/2 cup fried bengal gram
1/2 inch ginger
salt
1 cup coriander leaves
3 to 4 slices of onion
Method
grind all in a blender with water. garnish with coriander leaves.
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