Stuffed Bittergourd (Gutti kakarakaya)

ingredients:
Bitter gourd(kakarakayalu/karela) 5
Dry coconut powder 2tbsp
Onion finely chopped 1
Red chilli 5
Turmeric pinch
Salt to taste
Putnala pappu 1/2tbsp
Garlic cloves 6-8
Oil

Preparation:

1.Wash and cut off the edges and slightly peel rough surface of kakarakayalu, make a slit length wise and remove seeds. Apply salt and keep aside for 3-5 minutes.

2.Heat 2tbsp oil in a pan and fry kakarakayalu, close with a lid while frying, make sure turning them around every 1-2 minute  while frying, keep the stove on medium, once kakarakayalu are cooked them turn off the stove. 

For Stuffing:

3.Now Heat 1tsp oil in a pan fry red chilli, putnalapappu, and grind along with dry coconut powder, garlic and keep the  grinded powder aside.

4.In the same pan heat 2tsp oil fry onion till golden brown color and add the grinded powder, salt, pinch of turmeric and stir well fry for 1-2 minutes and turn off the stove.

5.Now Stuff the bittergourds(kakarakayalu) with this onion mixture carefully.

6.Heat 3tsp oil place stuffed kakaralayalu & fry them on medium flame till they are evenly browned it will take 6 minutes. Alredy we fried kakarakayalu so it will take less time.

if needed add oil in between.

7.Serve hot with rice .

  

Note:Instead of redchillies use red chilli powder, and for putanala pappu use besan powder then Skip the 3rd step.

Grind chilli powder, coconut powder, garlic and  mix with besan powder.

Dosakaya pachadi(Cucumber Chutney)

ingredients:
Dosakaya 1(Indian cucumber)
Peanuts 1/2cup
channa dal 1/2tsp
green chilli 4
cumin seeds 1/4tsp
Garlic cloves 4
tamarind paste 1/2tsp
tempering:
Red chilli 1
channa dal 1/tsp
mustard seeds 1/2tsp
urad dal 1/2tsp
curry leaves 1stalk
oil 


Preparation:
*Peel dosakaya cut and remove seeds, chopped it as small cubes keep aside.
*Heat 1/2tsp oil in a pan fry green chilli, peanuts, channa dal remove from flame, let them allow to cool for 10minutes.
*Now grind green chilli, peanut, channa dal, cumin seeds, 2 garlic cloves, tamarind paste, salt( use little amount water if needed while grinding).
*Now add this paste to the dosakaya cubes and mix well.
*For tempering heat 2tsp oil in a pan put red chilli, mustard seeds, urad dal, when mustard seeds start to splutter add onion, curry leaves and mashed garlic.
*Fry till onion turns in to golden brown color add Pachadi to it mix well and fry for few seconds(10-15sec) in low flame remove from flame.
*Excellent combination with rice.
Note: check dosakaya is it good or bitter.
if it is bitter then don't use.

Mushroom pulao

Ingredients:

Rice 1cup

water 1 3/4-2cups

Mushrooms(cut into 2) 1cup

Onion chopped 1/2

Carrot  chopped 1/4cup 

Tomato small 1

Green Peas 1tbs

Ginger garlic paste 1/2tspp

Oil 3tsp

mint leaves
Salt to taste
garam masala 1/2sp

coriander powder 1/2tsp

Bay leaves 2

Cloves 2

jeera (Cumin)1/2tsp

Cinnamon 1inch

Pepper 10-15ct

Cardamom 2

Preparation:

Wash and soak rice for 15minutes.

 Heat oil in a vessel,add all the spices one by one and fry.

When jeera turning into red color, add mint leaves fry for few seconds.

Add onion, ginger garlic paste fry until onion turns golden brown. Now add carrot, tomato, green peas, mushrooms fry for one minute.

Add coriander powder, garam masala powder, salt stir well and close with a lid.

Let the mushrooms cook in its own water for 3-5 minutes or until half cooked(while cooking it releases some water, if needed more water then add little amount). 

Then add water bring to boil, add soaked rice pressure cook it.

Serve hot with any raita or with any korma.

vermicelli pulao

ingredients:
Vermicelli roasted 200gm
Vegetables 1 1/2cup(potato, beans, carrot)
onion chopped 1
tomato 1
green chilli 3
mint leaves 10-15
Cloves 2-3
Cinnamon 2 inch piece
black cumin(nalla jeera) 1/2tsp
garam masala powder 1/2tsp
bay leaves 2
cardamom 2
star aniseed 1
salt to taste
turmeric
Oil or Ghee 4tsp


Preparation:
Boil water in a vessel, Cook vermicelli by adding 1/2tsp ghee make sure it should not become sticky, each vermicelli should be separated.
Drain the water from vermicelli and keep aside.
Heat oil in the pan, add cloves, bay leaves, cinnamon, black cumin, cardamom, star aniseed and fry for few seconds, add onion and fry until translucent, add Green chilli, tomato, mint leaves fry for few seconds.
Now add vegetables to it saute for few seconds, add salt, turmeric, garam masala powder mix well cover with lid and cook until they become soft, stir occasionally if needed add little amount water.  
Now add Cooked semiya to that and Mix carefully with out any lumps cover it and cook on low flame for 3-5 minutes and remove from the stove. 
Serve Hot 

Aaku Kooralu(Leafy vegetables)

Amaranath leaves              Thotakoora
Sorrel leaves                      Gongura
Fenugreek leaves               Menthi koora
Spinach                              Pala koora
Chinese spinach                Bachali koora
Corriander leaves             Kothimeera
Curry leaves                     Karivepaku
Mint leaves                       Pudina

Banana Bread

ingredients:
Banana 3-4
All purpose flour 1 1/2cup
Sugar 3/4cup
Baking soda 1/2tsp
Salt pinch
Vanilla essence 1tsp
Egg 1(beaten)
Melted butter 1/3cup


Preaparation:
Preheat oven to 350F
Take a bowl mash banana and mix with melted butter, egg, sugar, vanilla essence and mix it well.
sprinkle salt and baking soda over that mixture and mix.
Add flour to that mixture and combined well with wooden spoon.
Don't over mix the batter(it results bread becomes rubbery and hard).
now pour it in a bread loaf pan or in a square pan, bake for 50 minutes or until it done(toothpick inserted into the center comes out clean)
remove from the pan after few minutes and cool it on wire rack.
slice to serve

 note:I used square pan. i like cashews very much, just i used some cashews on top.
if you want nuts then add walnuts

Donda kaya pachadi(Tindora chutney)

ingredients:
Dondakaya(Tindora) 1/2lb
Green chilli 6(adjust)
Salt to taste
Tamarind juice1/2 tsp
Garlic(Velluli) 3-4 cloves
Mustard seeds(avaalu) 1/4tsp
Cumin seeds(Jeera) 1/2 tsp
Urad dal(minapappu) 1/2 tsp
Channa dal(Senaga pappu) 1/2 tsp
Curry leaves 10
Oil 3tsp


Preparation:


1.Wash Tindora, cut into small peices, Slit green chilli and    keep aside.
2. Heat 1tsp oil in a pan and fry Tindora until it become soft, it will take more than 5minutes.
3. Fry green chilli in the same pan, cool completely.
4. Now Grind tindora, green chillies, tamarind, salt and 1 garlic clove. Don't Grind it as a soft paste, just grind few seconds.
5. Then heat 2tsp oil in a pan add mustard seeds let them crack, add jeera, urad dal, channa dal fry until they get light red color, then add mashed garlic, and curry leaves fry for few seconds.
6. Add this poppu to pachadi, mix it well and fry for 1 minute in low flame remove from the flame.
7. Serve with Rice or with Dosa.