Palak Sweet corn Rice

Preparation time : 20 - 30 min
Cooking time : 5-10 min
Yield : 2

Ingredients:

Spinah - 1 bunch
Sweet corn kernels - 3/4 cup
Cooked rice - 2 cups
Onion - 2 (medium)
Green chilles- 2
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Oil
Salt to taste


Method:

Steam or boil sweet corn kernels until it gets cooked and set aside.
Heat oil in a pan. Add cumin seeds, green chilles and fry for a minute.
Then add chopped palak leaves, saute well until the leaves shrink. Remove from flame and set aside utilit cools down.
Then add it to mixer jar and grind to a fine paste. (donot add water)
Again heat oil in a pan. Add chopped onions and fry till it turns transparent. Then add ginger galic paste, fry for a min. Then add sweetcorn kernels, salt and palak paste and saute well until it appears dry.
Then add cooked rice and  mix well.
Switch of the flame and serve hot.

Coconut rice/ kobbari annam

                                                                                                                                          Preparation time : 10min
Cooking time : 20min
Yield : 2

Ingredients:

Raw rice - 2 cups
Coconut milk - 4 cups
Ginger-garlic paste - 1 tsp
Green chilles - 4-5 slit
Onions - 2  (finely sliced)
Cinnamom stick - 1 inch
Cloves - 2
Elachi- 2
Bay leaf - 2
Garam masala powder - 1/2 tsp
Ghee - 2 tsp
Oil - 1 tsp
Salt to taste

Method:

Heat ghee and oil in a cooking vessel on medium heat. Add the cinnamom stick, cloves, elachi and bay leaf and fry for a few seconds.
Then add chopped onions and green chilles. Saute till onions become slightly golden brown. Add ginger garlic paste and saute for a few more minutes.
Add salt and garam masala powder. Add the drained rice and fry it for a minute. Add 4 cups of coconut milk and bring to a boil.
Reduce heat and place lid and cook till rice is done.
Serve hot with raita or any gravy.

Coconut milk: Cut coconut into small pieces. Put it in a mixer jar and chop it finely. Then add 2 cups of warm water, grind for 3 to 4 minutes. Squeeze, filter the milk through a fine filter or a cloth. The first strained milk is thick in consistency . Add 2 more cups of water to the residue and run in the grinder for a mt. This milk is thinner compared to first.

Tomato rice

Preparation time: 10 min.

Cooking time:25 min.

Yield: 2

Ingredients:

Basmati rice - 1 cup (soak for 20 min)

cinnamom - 1 inch piece

cardamom - 2

Cloves - 2

Pepper corns - 2

Onions - 2 (chopped)

Green chilles - 2 (cut lengthwise)

Ginger garlic paste - 1 tsp

Tomatos (juicy) - 4 (chopped)

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Cumin powder - 1/4 tsp

Garam masala - 3/4 tsp

Mint leaves - 3 tsp

coriander leaves - 2 tsp

Salt to taste

Oil

Method:

Heat oil in a pan. Add pepper corns, cloves, cinnamon and cardamon and fry for few seconds.

Then add chopped onions and green chilles. Saute till onions become slightly golden brown. Add ginger garlic paste and saute for a few more minutes.

Then add chopped tomatoes, turmeric powder, chilli powder, cumin powder, mint leaves, coriander leaves, salt as needed and garam masala powder. Cook in low flame for 5 min.

Add the drained rice, 2 cups of hot water (for 1 cup rice 2 cups of water) and transfer it to a container and pressure cook for 1 whistle. Later simmer the flame and cook for 15 min. Switch of the flame. When the pressure subsides, open it and fluff it with a fork.

                                                  or
Reduce heat and place lid and cook till rice is done(without pressure cooker).

Kakarakaya fry/Karela fry/ Bitter guard fry

Preparation time: 10 min.

Cooking time:20 min.

Yield: 2

Ingredients:

Kakarakaya/karela/bitter guard -- 250 gms

Black gram -- 1 1/2 tsp

Red chilles--3-4 nos

Curry leaves -- few

Garlic pods -- 4-5 nos

Salt

Turmeric powder -- 1/4 tsp

Method:

Wash and cut the bitter guards into small pieces. Discard the seeds. Let the pieces dry in shade.

Heat oil in a pan. Add black gram and stir till they change color. Then add crushed garlic , red chilles and curry leaves.

Then add the bitter guard pieces. Add salt and turmeric.

Cover with lid for 5 min. Then remove the lid and cook it for 10 -15 min.  

Serve hot with rice.

Broad beans Cauliflower curry/ Chikkudukayalu cauliflower curry

Preparation time: 10 min.
Cooking time:25 min.
Yield: 3


Ingredients:

Chikkudukayalu (Indian Broad Beans) – 1 cup (string them and cut into 1 inch pieces)
Cauliflower – 1 cup
Bengal Gram – 1 tsps
Black Gram – 1 tsps
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves -- few
green chilles -- 2
onion -- 1 (chopped)
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 1/2tsps
Coriander powder -- 1/2 tsp
Salt to Taste
Oil

Method:

Heat oil in a pan. Add bengal gram and black gram. Then add mustard and cumin seeds. Let them splutter.
Then add chopped onion, green chilles and curry leaves.
Add  cauliflower and broad beans. Add salt ,turmeric , red chilli & Coriander powder. Mix well.
Sprinkle little water.
Place lid and simmer for 15-20 min till the beans and cauliflower are tender. (stir occasionally otherwise it may stick to pan )
Then remove lid and stir fry for 2 min.
Turn off flame and serve hot with rice and dal.

Lady’s Finger Fry /bhindi fry/Bendakaya vepudu

preparation time: 5-8 min.
cooking time:15 min.
serve: 2

Ingredients :

Ladys finger – 250 gms ( cut into pieces)

Turmeric powder – ½ tsp

Red chilli powder –1 tsp

Coriander powder – ½ tsp

salt

For poppu/tadka:

oil

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Onion – 1 (chopped)

Green chilles—2

Procedure:

Heat oil in a pan. Add mustard and cumin seeds. Let them splutter.

Then add chopped onions and green chillies. Saute till they turn transparent.

Add  bhendi pieces. Add turmeric, red chilli & Coriander powder. Mix well.

Do not place the lid because the lady’s finger is too sticky.

Just place the lid for 2-3 min and remove it.

Add salt finally when the curry is almost done. Stir fry in high flame for 2 min.

Turn off flame and serve hot with rice or roti.

Potato Beans Fry

preparation time: 10 min.
cooking time:15-20 min.
serve: 2

Ingredients:

French Beans – 250 gms (cut into 1 inch pcs)

Potato – 1 medium sized (peels & cut into cubes)

Turmeric powder – ½ tsp

Red chilli powder –1 tsp

Coriander powder – ½ tsp

salt

For poppu/tadka:

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Onion -- 1

Green  chillies – 2 nos

Curry leaves – few

Oil

Procedure:

Heat oil in a pan. Add mustard and cumin seeds. Let them splutter.

Then add chopped onion, green chillies and curry leaves. Saute till the onions turn transparent.

Add  potato’s and beans. Add salt, turmeric, red chilli & Coriander powder. Mix well.

Sprinkle little water.

Place lid and simmer the flame

till the beans and potatos are tender.

Then remove lid and stir fry for 2-3 min.

Turn off flame and serve hot with rice.