Chikkudikaya Koora



Ingredients:
500g chikkudikayalu(Broad Beans)
2 onions
4 tomatoes
1/4tsp turmeric powder
1/2 tsp red chilli powder
1/2tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/4 tsp chana dal
1 sprig curry leaves
salt
oil

• Remove the stalks,wash and boil with enough water.
• Heat oil in a pan add mustard seeds,cumin seeds,urad and chana dal,curry leaves.
• When the dal turns brown add chopped onion and fry them.
• Add chopped tomatoes,salt,turmeric powder mix well cover and cook until tomatoes are soft.
• Mix in boiled beans and cook for 5 min with lid on
• Add red chilli powder mix well cover and cook for around 10 min.
• Turn off the flame when no water left and serve it with plain rice.

Thepla

This is snack item from gujarat which resembles the paratha and makes up for a picnic or journey food.

Ingredients:

2cups wheat flour

1 cup fenugreek leaves

2tsp chopped coriander leaves

1tsp seesame seeds

1/2 tsp cumin seeds

1/4-1/2tsp red chilli powder

1/4 tsp ginger garlic paste

salt

1tsp oil

• wash the methi leaves and mix with all the  other ingredients above.
• Now add water little by little and make into a soft dough.Keep it aside for 20min.
• Now make balls of babypotato size and roll them to a little bigger size than poori.
• Fry them on tawa by applying oil on both sides.
• This is to be served with any vegetable chutney or pickle or curd.

Tips:Instead of methi leaves we can also use grated vegetables.

Kaakarakaya Vepudu

Ingredients:
250gms Bitter gourd
1 onion
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil
Powder:
1/2 tsp urad dal
1/4 tsp chana dal
1/2 tsp cumin seeds
1tsp grated dry coconut
pinch jaggery

• Peel the skin,wash and slice the bitter gourd.
• soak them in water along with little salt and turmeric for 15 min.
• After 15min mix well the bitter gourd pieces with hand and squeeze the pieces.Discard the water.
• Now shallow fry the bitter gourd pieces until light brown and keep it aside.
• Dry roast the ingredients under powder except jaggery.
• Grind them into fine powder lastly add jaggery and grind again.
• Now heat 1tsp oil in a pan,add mustard seeds,curry leaves.
• Add sliced onion and fry until light brown,after that add powder,salt,red chillipowder and fried bitter gourd pieces.
• Mix them well and fry for a min or two.
• Turn off the flame serve it with plain rice.

Dry Chicken Curry

Ingredients:
500g chicken
1 onion(chopped finely)
2 tomatoes(chop them)
salt
1-2 tsp ghee
1tsp coriander leaves(chopped)

Masala:
1tsp coriander seeds
3 cloves
2 cinnamon pieces
1tsp ginger garlic paste
1tsp grated coconut
8 dry red chillies
2 onions
1/2 fist coriander leaves

• First grind the dry ingrdients under masala into fine powder.
• Then add remaining ingredients and gind them in to fine paste.
• Heat ghee in a pan fry onions until brown and then add washed chicken pieces,salt,tomatoes mix well and cook for 15 min with lid on.
• Add ground masala paste and water and cook until the gravy thickens.
• Garnish with coriander leaves and serve it with plain rice or chapathi.

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Ragi Idli

Ingredients:

7 tsps Ragi flour

1cup urad dal

1 1/2 cup idli ravva

salt

• Soak urad dal and ravva seperately for minimum 4 hrs.
• Grind urad dal dal into a thick paste by adding little water.
• Remove the water and squeeze the ravva and add to the urad dal paste and mix well.
• Now add ragi flour little by little and mix well.
• Let it ferment overnight or for minimum 10 hrs.
• Add salt before use.Smear the idli plates with oil and pour the batter in the moulds and steam them for around 15 min.
• Turn off the flame leave it for few min,remove the lid and cool it for few seconds and take them to serving plate.
• Serve this ragi idli with any chutney or pickle of your choice.

Share your opinion on the recipe as it helps me improve the content of this blog,thanks