Friday, 25 September 2009

Gongura,sorakaya kura(sorrel leaves,Bottle gourd curry)

Sorrel leaves, an all time favourite leafy vegetable to Andra people.Sorrel leaves curry can be prepared with many variations.One among them, I am presenting here.Sorrel leaves and bottle gourd is a great combination.

  • Gongura : 1bunch
  • Bottle Gourd : 1/4th cup (choped into small cubes)
  • Channa Dal : 4 tb sp
  • Garlic pods : 5
  • Green Chilies : 2
  • Red chilli powder
  • Turmeric
  • Salt
  • Oil
  • All ingredients of Tadaka or Talimpu
  • Curry leaves


  • Soak Channa Dal for 30 min.Separate sorrel leaves from the bunch.Chop if leaves are big.
  • In a vessel, add 1/4th cup water, soaked Channa Dal , bottle gourd pieces and cook till they become soft.
  • If there is excess water, drain the water.Now add sorrel leaves,green chilli,crushed garlic pieces.Cover the lid and cook till sorrel leaves become soft.
  • Add salt, red chili powder as per your taste.
  • In another vessel, add tadaka .Add this to curry.

Serve this with hot rice, few drops of ghee.Tastes yummy!!!!!!!!!

Monday, 21 September 2009

Onion Pakodi

Onion Pakodi, a perfect tea time snack.My all time favourite.

  • Besan flour : 1/4 th cup
  • Rice flour
  • Onion : 2 big
  • Ginger : 1 small square piece
  • Curry leaves :10
  • Green Chilies : 2
  • Oil
  • Salt


  • Chop onions into thin vertical pieces.Add curry leaves, enough salt, ginger pieces and mix well.Set aside for some time.
  • Now in a mixing bowl add besan flour, 2 big spoons of rice flour, 3 tb sp of oil.Mix without any lumps.If you don't add rice flour pakodi will be soft, not crispy.
  • Now add onion mix to besan flour.Mix well as tight dough.If required add few drops of water.
  • In deep kadai, heat oil for deep fry.Now take small small portions of dough and slowly drop them in the oil.
  • Fry them till they turn to golden color.

Serve with ketchup or any chutney.

Wednesday, 16 September 2009

Goruchikkudu kaya kura/Cluster beans curry

  • Cluster beans : 1 cup chopped

  • Toor Dal : less than 1/4 th cup

  • Coconut powder : 3 tb sp

  • Green chilies : 5

  • Turmeric

  • Salt

  • Ginger : 1 inch pod

  • Oil

  • All ingredients of Talimpu or Tadaka


  • Soak toor Dal for 1 hr.After that pressure cook toor Dal, cluster beans with salt for 3 visils.If you feel that cooking time is not enough for toor Dal, cook it separately till they are cooked.

  • In blender, grind green chilies, coconut pieces, ginger to smooth paste.

  • Now take a vessel, put talimpu.Squeeze water from beans and add to talimpu.Add turmeric powder, salt if required, green chili paste.Mix well.

Serve this with rice.

This is my entry to My Legume Love Affair, 15 hosted by Sia and to Susan's Event.

Monday, 14 September 2009

poori with aloo curry

Poori with aloo curry is a great combination.It tastes yummy too.

To prepare poori

  • Wheat flour : 1 cup
  • Water
  • Salt
  • S00ji rava : 3 tb sp
  • Oil: for deep fry


  • Take a mixing bowl.add wheat flour, salt, sooji rava and mix well.If you add sooji rava, pooris will be crispy for long time than normal.
  • Slowly add water and prepare soft dough.Rest dough for 15 min, covered.
  • Now take a kadai.Take enough oil for deep fry.
  • Make dough in small lemon size balls, and roll round shape.They should neither be thick nor thin.
  • Heat oil.When oil is hot, add prepared poori.Fry them.While frying gently press on puri with spatula or spoon, so that they will puff up well.When it completely done, take on to a paper towel to absorb excess oil.
  • Repeat the procedure for remaining.

To prepare aloo curry:


  • Potato : 1 big
  • Onion : 1 big
  • Green chilies :4
  • Ginger : 2inches pod
  • Besan flour : 2 tb sp
  • Channa Dal : 1 tb sp
  • Turmeric : 1 t sp
  • Urad Dal : 1 t sp
  • Mustard seeds : 1 t sp
  • Cumin seeds : 1 t sp
  • Curry leaves : 10
  • Coriander leaves : 2 strings(optional)
  • Salt
  • Oil


  • Chop potato, green chilies.Chop onion vertically and keep aside.In small bowl, add little water and besan flour.
  • Now take a thick bottom vessel.Add 3 tb sp of oil.When it is hot add Channa Dal, urad Dal, mustard seeds, cumin seeds, curry leaves.
  • Add onion and green chilies and saute till onions are transparent.Add turmeric.
  • Now add potato pieces, little water and cook till they are cooked.Check water in between.Take care that potato not be mushy.
  • Add enough salt.Take besan flour bowl, and mix it without any lumps.
  • Add besan flour water to the curry and mix well.
  • Bring it to boil, it takes 2 mins after adding flour water.Switch off the stove.
  • On top add coriander leaves serve with poori.

You can sprinkle little lemon juice too on top if you prefer.

Potlakaya Pesarapappu Kurra(Snake gourd, moong dal curry)

The snake gourd is rich in calcium,potassium,iron and vitamins A, B and C.
  • Snake gourd : 1

  • Moong dal split : 5tb sp

  • Green Chilies : 3

  • Mustard seeds : 1 t sp

  • Cumin seeds : 1 t sp

  • Urad Dal : 1 t sp

  • Curry leaves: 1 string

  • Turmeric : 1/4 t sp

  • Salt

  • Oil


  • Soak moong dal for 30 min.Clean snake gourd and cut as circles or any shape pieces.Cut green chilies as well.

  • Now in a vessel, add oil.When it is hot, add urad dal, cumin seeds, mustard and saute well.

  • Now add green chilies and curry leaves.Add snake gourd pieces, moong dal.Cover the lid and cook well, till pieces become soft and rawness is gone.

  • When it is almost done, add salt and mix well.

Serve with hot rice and a drops of ghee.

This is my entry to Food for 7 stages of life: Pregnancy hosted by Radhika and Sudheshana of Cook like a bong

Tuesday, 1 September 2009

Tomato Rice

This rice i prepared with leftover rice.

  • Rice: 1 cup
  • Tomato: 2 medium size
  • Potato: 1 small
  • Onion: 1 small
  • Green Chilies : 2
  • Ginger: 1/2 inch size
  • Red Chili powder : 1/2 sp
  • Garam Masala : 2 pinches
  • Ghee: 5 tb sp
  • Coriander leaves : 4 strings
  • Salt


  • Chop onion,green chilies, ginger, tomato , potato and keep aside.If you are using raw rice, wash rice and keep aside.
  • Take a thick bottom vessel.Add ghee.When it is hot add onions,green chilies, ginger pieces and fry them.Once onions are transparent add potato, tomato pieces and mix well.
  • Add enough salt,garam masala, coriander leaves and mix.Now add 2 cups of water and washed rice.Pressure cook for 4 visils.Once the pressure is gone, serve hot with raita.
  • If you are using leftover rice, in above step after adding masala cover with lid and cook till tomato, potato are cooked.
  • Once it is done, add leftover rice and mix well.
  • Leave it like that on low flame for 5 min.

Serve with raita.