BENDI PULI CURRY

INGREDIENTS :-

Okra / Ladies finger - 1 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Coconut - 3 tbsp
Coriander seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Red chilli  - 3
Peppercorn - 3
Garlic - 1 pod
Turmeric - 1/4 tsp
Curry leaves - 5
Tamrind - 1 small marble size
Oil - 1 tbsp
Salt to taste

METHOD :-

1. Dry roast and grind red chilli, coriander seeds, cumin seeds, peppercorn, 1/4 cup onion, 1 curry leave, coconut, garlic, tamrind into a fine paste and keep aside.

2. In a pan add oil and fry okra for 5 minutes and keep aside.

3. In a same pan add mustard seeds, when it starts to pop add red chilli, curry leaves.

4. Add the onions, saute for 2 minutes.

5. Now add okra, salt, ground paste and tomato, turmeric with 3 cups of water. cover and cook.

Serve with hot rice.

CHICKEN ROGAN JOSH

INGREDIENTS :-

Chicken - 1 lbs
Onion - 1 cup
Red bell pepper - 1 cup
Curd - 1/4 cup
Cumin Seeds - 1/2 tsp
Cardamon - 2
Red chillie powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Cilantro - 1 tbsp
Salt to taste

METHOD :-

1. Grind red bell pepper, cardamon and curds, into fine paste.

2. Heat oil in a kadai, add cumin seeds, saute for 30 sec.
3. Add onion and fry till its golden brown.

4. Add chicken and cook for 2 - 3minutes. 

5. Add red chilli powder, garam masala and salt and cook for 3 minutes.

6. Now and the grounded paste and cilantro, cover and cook.

Serve with Roti.

JACKFRUIT MULKA

INGREDIENTS :-

Jackfruit - 2 cups
Rice - 1 cup
Grated coconut - 1/2 cup
Jaggery - 1/2 cup
Oil to deep fry

METHOD :-

1. Wash and soak rice in water for 3 to 4 hours.

2. Grind the rice with jaggery, coconut and rice without water to a very thick paste.

3. Heat oil in a pan, when hot, heat a spoon full of batter and drop.

4. Fry the mulkas till dark brown.

Serve hot. 

CABBAGE PEAS SABZI

INGREDIENTS :-

Cabbage - 2 cups
Peas - 3/4 cup 
Onion - 1/2 cup
Tomato - 1/2 cup
Red chillie powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric - 1/4 tsp
Garlic - 2  to 3 pods
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1 tbsp

METHOD :-

1.Heat oil in a pan, add mustard seeds, when it starts to pop add cumin seeds, garlic and cook till the garlic turns brown.

2. Add chopped onions and saute till it turns transparent.

3. Add turmeric, red chillie powder, coriander powder and garam masala, saute for a minute.

4. Add tomato, cover and cook till tomato gets soft.

5. Now add peas, cabbage, salt and cover and cook till cabbage is tender.

6. Garnish with cilantro.

Serve with roti. 

TILAPIA MASALA

INGREDIENTS :-

Tilapia - 2 fillet

Onion - 1 cup
Tomato - 1 cup
Garlic - 1 tsp
Ginger - 1 tsp
Turmeric powder - 1/4 tsp
Red chillie powder - 1 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - 2 tbsp
Oil - 1 tbsp
Salt to taste

METHOD :-

1. Marinate the fish with little salt and turmeric. Keep aside for 15 minutes.

2. Heat oil in a pan and fry the fish till golden brown and keep aside.

3. Now in the same oil add cumin seeds and fry till it splutters and then add onion, salt and fry till the onion becomes golden brown.

4. Add ginger, garlic and saute for a minute.

5. Add red chillie powder, turmeric, garam masala powder and tomato. Stir fry the masala till oil starts to seperate.

6. Now add tilapia and fry for sometime and then add 1 cup warm water and let the masala cook along with fish for 5 minutes.

7. Garnish with cilantro.

Serve with Rice.

ASH GOURD PALYA

INGREDIENTS :-

Ash gourd - 2 cups
Onion - 1/2 cup
Green chillie - 3
Curry leaves - 5
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/2 cup
Oil - 1 tbsp
Salt to taste

METHOD :-

1. Heat oil in a pan, add mustard seeds and when they pop add cumin seeds and fry onion.

2. Saute the onions till transparent.
3. Add curry leaves and green chillie and fry for a minute.
4. Now add ash gourd and mix well.

5. Add turmeric powder and salt and saute for a minute. Cover and cook in low flame till its almost done.

6. Add grated coconut and saute for 2 minutes.

Serve with rice and dal or Chapati.

GREEN BRINJAL TOMATO GRAVY

INGREDIENTS :-

Green Brinjal - 6 to 7
Onion - 1 cup
Tomato - 1 1/2 cup
Oil - 1 tbsp
Turmeric Powder - 
Red Chilli Powder - 1 1/2 tsp
Coriander Powder - 1 tsp
Salt to taste

METHOD :-

1. Chop brinjal into cubes and place in salt water for 15minutes.

2. Heat oil in a pan and add onions, saute until it turns transparent.

3. Now drain and add brinjal, salt and turmeric, and stir for 2minutes.

4. Add red chilli powder, coriander powder and stir for 2minutes and add tomato and half cup water. Cover and cook.

Serve hot with roti.