KUNDRU/TINDORA/IVY GOURD FRY - DONDAKAYA VEPUDU

This yummy vegetable is easy to cook. It is delicious whether you cook it just as a simple fry or stuffed or with some podi seasonings or even with just coconut gratings. This wasn't my favorite dish in my childhood but I enjoy it now. My mom usually made it as a fry. It is a quick recipe.

Nutrition:

Tindora is considered medicinal. It is supposedly good for people with diabetes. This vegetable/fruit is rich in Vitamin C, Vitamin B1 and B2.

Ingredients:

1lb Tindora/దొండకాయ  cut into 1 inch long pieces

2tbsp oil                                                                       4 curry leaves                                                      
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1tsp red chiily powder
Salt

Method:

1. Heat oil in a pan, add mustard seeds, when they  
   start to spurt, add cumin seeds, fenugreek
   seeds, redchillies, hing and curry leaves
2. Add Kundru (దొండకాయ) pieces and salt and cook it in covered pan on medium flame. Stir  almost
    occasionally to avoid burning and cover it again. You may have to stir at least 3 times. When they are
    cooked, remove cover, let the pices fry nicely and turn brown.
3.When they turn brown and crisp, turn the flame
    low and add turmeric and red chilly powder. This will absorb any excess moisture or oil. Let stand for a
    minute on low flame
4. Serve hot with hot rice or chapati.

POTATO/ALU/ BANGALA DUMPA(ALUGADDA) MASALA KURA/ CURRY

Potato is liked by most and is cooked in many ways. My mom used onions very rarely in her preparartions. This was one of the 4 recipes in which she used onions. I used to love eating this with hot chapatis. We rarely ate chaptis in my childhood. When chapatis were made for lunch or dinner, this was served with it. You will definitely love this recipe for it's sweet, sour and spicy combination.

Nutrition:

Potatoes are high in energy and starch. Not a very highly recommended vegetable for people with diabetes. But is good for kids or athletes. it is a decent source of Vitamin C and Potassium.

Ingredients:

3 POTATOES(బంగాళా దుంప a.k.a ఆలుగడ్డ)

6 medium size onions                                                  
6 green chillies                                                          
1 1/2 inch ginger
4 cloves
4 cardamom
1 inch cinnomon
1 tsp red chilly powder
1 tbsp sambar powder
1/2 tsp methi powder
3 tsp oil
4 curry leaves

1 tsp urad dal(మినప  పప్పు)

1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
3 red chillies
Salt

Method:

1. Grind ginger and green chillies together. Chop onions into large pieces and then put half the pieces in food
    processor to chop very fine, then add remaining pieces and chop coarsely. Grind Cloves, cadmom and  
    cinnomon to make masala paste. Pressure cook potatoes.
2. Heat oil in a pan, add mustard seeds, when they start to splutter, add cumin seeds, fenugreek seeds, red
    chillies, hing and curry leaves
3. Add ground ginger and green chillie mix and stir for a couple of minutes. Add onion, salt, cover and cook.
    When onion is almost cooked, add Tamarind, methi powder and masala paste and cook further.
4. When the onion is well cooked, cut boiled potatoes into medium pieces and add. Cook for a few minutes,
    then add sambar powder and let it stand for a couple of minutes.
5. Serve hot with hot chapatis or hot rice.

MANGO MUKKALA AVAKAI/MAMIDIKAI MUKKALA PATCHADI/MANGO PICKLE

Most people remember pickles when they hear the word Andhra. Andhra pickles are very popular all over India. In India, often guests come unannounced. Pickles are a nice tangy and spicy addition to the quick-fix ordinary meal that can be made in such situations. They are often stored for over a year. Major reason pickles are made is vegetables/fruits like Mango, fresh tamarind, gooseberries are seasonal but when pickled they can be stored and eaten throughout the year. Lemons are cheap during monsoon season. They are also pickled and stored. Mango Avakai is the king of all Andhra pickles. In USA, we don't get Avakai Mango with hard shell, but we get them through out the year. So I pickle just 2 or 3 magoes at a time.

Ingredients:.

2 big Mangoes chopped into small pieces

1/4 cup Salt                                                    
1/4 cup Chilly powder
1/4 cup Mustard powder
1 tbsp Fenugreek powder
1tbsp Turmeric
1tsp Hing
1/4 cup oil
1 tsp Mustard seeds
1 tsp Methi seeds
5 red Chillies

Method:

1. Chop mangoes in to small pieces, transfer them in to a bowl
2. Add salt, chilly powder, mustard powder, turmeric and fenugreek powder and mix well
3. Heat a tbsp of oil in a pan, add mustard seeds. When they start to splutter, add methi seeds, hing and red chillies
4. Add the seasoning to the bowl and mix well. Transfer to a glass jar
5. Serve with hot rice or curd rice. It goes well with Dosa, Idly, Katte Pongali or Upma too.

ARBI/TARO ROOT FRY - CHEMADUMPA VEPUDU

When pressure cooked and shallow fried, the crispy, brown Taro root or colocasia (చేమ దుంప ) pieces look delicious and taste heavenly. In some parts of the world, it is used in desserts.

                     

Nutrition:

 It is a good source of Fiber, B6, Vit E, managanese and potassium. This is starchy but has slow digesting complex carbohydrates. Raw taro root is toxic as it contains oxalic acid, but cooking process makes it safe to eat. 

Ingredients:

1 lb Taro root (చేమ దుంపలు)                  
2tbsp oil
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1tsp red chiily powder
Salt

Method:

1. Wash and pressure cook taro root for just 2 whistles. It shouldn't become mushy. It should be cooked
     but firm
2. Take them out of pressure cooker, add some cold water to cool them. When cool, peel taro root and cut
    into 1/2 inch thick circles

                           

3. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red
    chillies, hing and curry leaves
4. Add taro root pieces and cook it in open pan on medium flame. Stirring occassionally to avoid burning.
    Let the pices fry nicely and turn brown. When they turn brown and crisp, turn the flame low and add red
    chilly powder. let stand for a minute on low flame
5. Serve hot with hot rice or chapati. You can also try it with curd/yogurt rice.

KADI - MJJIGA PULUSU

మజ్జిగ పులుసు  was one of my favorite childhood dishes. This is a great way of adding vegetables to the traditional butter milk dish. Tastes yum and has the goodness of both vegetables(Vitamins and minerals) and dairy (Protein and calcium). It is a nice combination of tanginess and spiciness.

Ingredients:

2 Yellow cucumber(దోసకాయ) peeled and cut into inch long pieces
2 Taro root (చేమ దుంప )peeled and cut into 1/4 inch thick circles
1 Potato peeled and cut into medium sized pieces
6 Bhendi cut into 1 inch long pieces
1 Long Brinjal cut into 1 inch long pieces
1/2 Raw banana (అరటి కాయ) peeled and cut into 1 inch long pieces
1 cup spinach or బచ్చలి కూర  cut into pieces
1 1/2 inch piece of ginger
3 green chillies
50 gms coriander seeds
2tbsp Besan (సెనగ  పిండి)
3 cups of thick curds
2 cups water
6 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1/4 cup of coriander cut into pieces
Salt
1tsp oil

Procedure:

1. Heat oil in a vessel, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red      
    chillies, hing and curry leaves
2. Add all the cut vegetables, add enough salt for vegetables and let them cook on medium flame until they
    are almost cooked, add spinach.
3. Grind  ginger, green chillies, and coriander seeds with a 1/4 cup of curds, add this to the vessel.
4. blend rest of the curds with besan and 2 cups of water, salt and add to the vessel
5. Cook further on slow flame untill all vegetables are cooked well. Stir continously.
6. Add coriander and serve hot with hot rice or chapatis

LONG BRINJAL FRY WITH SESEAME SEEDS AND COCONUT POWDER (NUVVULU & KOBBARI PODI)

This vegetable fry comes best when long brinjals (పొడుగు వంకాయలు) are used but you can use other types of brinjal too. In andhra kitchen, seseame seeds (నువ్వులు), mixed dals and coconut powder is usually ground and stored for easy use. it adds good taste and nutrition to any simple, quick and easy vegetable fry.

Nutrition:

Sesame seeds are high in calcium, iron and protein. Mixed dals including peanuts are also a good source of pretein. Peanuts are good for reducing bad cholesterol(LDL) and increasing good cholesterol (HDL), high in Vitamin E and Niacin. they are also high in anti-oxidants. 

Ingredients:

3 Long brinjal cut into 1 inch pieces                                      
curry leaves
mustard seeds                                          
Cumin seeds
3 Red Chillies
Hing
1/4 cup of coriander cut into pieces
Salt
1tbsp oil

Ingredients for Podi:

1/4th cup Channa dal
1/4 cup urad dal
1/4 cup shelled peanuts
1/4 cup roatsed channa dal(పుట్నాల  పప్పు)
1 1/2 cup seseame seeds
3tbsp jeera
1tsp menthi seeds
5 red chillies
1/4 cup curry leaves
3/4 cup dry or fresh grated coconut
Salt

1. First roast the four dals. When they start to brown and smell good, transfer them to a plate
2. Roast peanuts, putnalu, then seseame seeds and grated coconut
3. Roast jeera, menthi seeds, red chillies and curry leaves
3. Grind them all together

Method:

1. Heat oil in pan, add mustard seeds, when they start to spurt, add cumin seeds, red chillies, hing and curry leaves
2. Add brinjal pieces and salt, mix and cover. Let it cook until the pieces are cooked but firm.
3. Add the powder of mixed dals, let it cook for about a couple of minutes while stirring often, so that it doesn't burn
4. Add Coriander and serve hot with hot rice or chapatis

SNAKE GOURD AND CURD CHUTNEY - POTLAKAYA PERUGU PACHADI

Perugu patchadi (పెరుగు పచ్చడి) is a typical South Indian dish, where a vegetable is seasoned and cooked and, then when cool is mixed with curds.This is a very quick, easy and a very healthy dish.

Nutrition:

It has good protein and calcium from curds, and the vitamins and fibre from vegetables. It is not a very spicy dish and is usually liked by kids and adults equally. Snake gourd is a good laxative and an antibiotic. It is a low fat and low carbohydrate dish. good for people with diabetes and/or high choleseterol.

Ingredients:

2 long padawal/snake gourd/పొట్లకాయ Cut into thin semi-circles or circles
1 1/2 inch piece of ginger

3 green chillies                                                              
3 cups of thick curds/yogurt
6 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1/4 cup of coriander cut into pieces
Salt
1tsp oil

Procedure:

1. Heat oil in a vessel, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red
    chillies, hing and curry leaves
2. Add snake gourd, mix salt. cover and cook till the pieces become very soft.
3. Grind  ginger, green chillies with a 1/4 cup of curds (you can also add fresh coconut), add this to the
    vessel when the snake gourd cools down.
4. Add coriander and keep it refrigerated
5. serve with rice or chapati.

MAMIDIKAYA PAPPU - MANGO DAL

 Mango dal (మామిడికాయ ప పప్పు ) mixed with hot rice and hot ghee brings back memories of my childhood, this was a very favorite dal of mine. I love the tanginess of this. It is very nicely balanced combination of tanginess of mango and spicy taste.

Nutrition:

This dal has good protein content and high amounts of vitamin Vitamins- A,C and B6 from mango. This is a healthy low fat recipe. Very good choice for people with high cholesterol and/or diabetes.

Ingredients:

1 cup toor dal (కంది పప్పు)

1 big mango cut into medium pieces
1 cup water
4 Green Chillies cut into 1/4 inch pieces
curry leaves
mustard seeds
Cumin seeds
3 Red Chillies
1tsp red chilly powder
Hing
1/4 cup of coriander cut into pieces
Salt
1tbsp oil

Procedure:

1. Pressure cook toor dal for 5 wistles
2. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, red chillies and hing
3. Add curry leaves and chillies
4. Add Mango pieces, salt, turmeric and a cup of water. Let it boil for about 15 minutes on medium flame.
5. Mash the mango pieces and add redchilly powder and cooked toor dal, mix and let it cook for about 10
    minutes on low flame
6. Add coriander leaves and serve hot with hot ghee and hot rice or hot chapati

POTATO, ONION, TOMATO AND SPINACH CURRY - BANGALA DUMPA WITH PALAKURA

This was my favorite curry for breakfast with hot chapatis. Very healthy and tasty recipe for kids. This goes well with Dosas too. This is low Fat recipe with good iron and vitamin C content. Potatoes (బంగాళా దుంప ) are a good source of carbohydrates and energy for active kids. Spinach(పాలకూర ) is a very good source of Iron. 

Ingredients:

1 potato cut into medium pieces
1 big onion cut into small pieces
1 big tomato cut into small pieces
1 cup of spinach cut into small pieces
2 tbsp besan
1 cup water
3 green chillies cut into 1/4 inch pieces
curry leaves
mustard seeds
Cumin seeds
Hing
1/4 cup of coriander cut into pieces
Salt
1tsp oil

Procedure:

1. Heat oil in pan, add mustard seeds, when they start to spurt, add cumin seeds and hing
2. Add curry leaves and chillies. Then add onion pieces, fry for a minute and add potato pieces, tomato pieces, spinach and salt.
3. Add water and let it cook for about 10 min. Add besan to 1/4 cup of waterand stir well and add to the pan, when potatoes are fully cooked.
4. Cover and cook for about 2 minutes. Add coriader and remove from flame.

5. Serve hot with chapati or dosa

SPICY BUTTER MILK - MENTHI MAJJIGA

             
Ingredients:

2cups Curds                                                    
2 cups water
1 inch ginger piece
2 chillies
a pinch of dry ginger powder (సొంటి పొడి)
2 tsp oil
1 tsp mustard seeds
1 tsp jeera
1 tsp fenugreek seeds
1 red chilly
curry leaves
a pinch of hing
salt
Turmeric
1 tbsp Chopped coriander leaves

Preparation:
1. make butter milk (మజ్జిగ ) by grinding together ginger, green chillies, curds, water and dry ginger powder
2. heat oil in a vessel add mustard seeds, when they start spluttering, add jeera,fenugreek seeds, red chilly, hing and curry leaves.
3. Add the butter milk you prepared in the mixie.
4. add turmeric powder, salt and chopped coriander leaves

BEERAKAYA PACHADI - RIDGE GOURD (TURAI) CHUTNEY

Pachadi is a typical Andhra dish, usually made by grinding/blending cooked vegetables, tamarind and seasonings together.

Ingredients:

2 long beerakaya                                              
2 tbsp oil
2 tsp urad dal(Minapa pappu)
1 tsp mustard seeds
1/2 tsp fenugreek seeds(menthi)
1tsp jeera
a pinch of hing
8 red chillies
Turmeric
Salt
3/4 tbsp tamarind paste

Preparation:

1. Take 2 long beerakayalu ()- lightly grate them removing only the ridges. Then wash thoroughly and grate in to a plate. Keep the gratings. Cut beerakai in to small pieces
2. Add 2 table spoons of oil to the pan, which is on medium flame.
3. To the hot oil add urad dal, mustard seeds. when urad dal turns red and mustard starts to splutter add- menthi seeds, jeera, hing and 8 red chillies.
4. Add beerakaya gratings and pieces to the seasoning along with salt and turmeric.
5. Let it cook for about 10 min on medium flame then add tamarind paste.
6. Cook it for 5 more minutes, when beerakaya is well cooked. Turn the stove off
7. Once it cools down, Grind it coarsely.