ALU BHINDI IN TOMATO GRAVY

This is a super quick recipe which can be done in less time....very simple and tasty

INGREDIENTS:

1. Bhindi chopped-3 cups
2. Onion chopped-1/2 cup
3. Chopped potatoes-1 cup
4. chopped tomatoes-2 medium
5. Cilantro-2 tbs
6. Jagger-1/4 th ts
7. Oil-2 tbs
8. Curry leaves-4
9. Garam masala-1 ts
10. Turmeric-1/2 ts
11. Sabji masala-1ts
12. Red chili powder-1 ts
13. Salt-to taste

METHOD:

ANDHRA RUCHULU

1. in a pan combine all ingredients with some water
2. Close lid and cook until it gets cooked and oil floats on top
3. Serve hot with chapathi or rice

CABBAGE MOONGDAL PORIYAL

INGREDIENTS:

1. Finely chopped cabbage -2 cups
2. Finely chopped onion-3 tbs
3. Half boiled moong dal-2 ts
4. Dry coconut powder-2 tbs
5. Chopped green chilis-2 tbs
6. Finely chopped cilantro-2 tbs
7. Oil-1 tbs
8. Cumin and mustard seeds-1/2 teaspoon each
9. Urad and chanadal- 1tbs
10. Curry leaves-5
11. Dry red chilis-2 
12. Ginger garlic paste-1 ts
13. Salt-to taste
14. turmeric-1/8th ts

METHOD:

Andhra Ruchulu

1. Heat oil in a pan add seeds and dals,now add chilis and dry chilis then fry well
2. Now add onion and ginger garlic paste and fry well
3. Now add boiled moong dal and cabbage and cook till soft
4. now add all powders,mix and serve
5. garnish with cilantro
6. can be served with chapathi or rice

CAULIFLOWER FRY

INGREDIENTS:

1. Cauliflowers florets/crowns- 2 cups
2. Onions Chopped-1/2 cup
3. Cilantro/coriander leaves- 2 tbs
4. Tomato chopped-2 tbs
5. Oil-1 tbs
6. Cumin and mustard-1 teaspoon
7. Curry leaves-4
8. Ginger-garlic paste-1 ts
9. Red chili powder-1 ts
10. Rasam powder-1 ts
11. Turmeric-1/4th ts
12. Garam masala-1/4 th ts
13. Salt -to taste

METHOD:

1. Heat oil in a pan and add the seeds,when it splutter at curry leaves,onion and ginger garlic paste.
2. Fry for few minutes and add the cauliflower pieces and tomato pieces
3. lightly cook until crisp(don't cook too soft)
4. Add all the powders and mix well
5. Cook for 2 minutes,garnish with cilantro and serve hot with white rice

PEBLANO PEPPER CURRY

INGREDIENTS:

1. Peblano peppers chopped-1 cup
2. Onion finely chopped-1/2 cup
3. Red chili powder-1 teaspoon
4. Salt-to taste
5. Roasted peanut/groundnut powder-2 tbs
6. Roasted sesame seed powder/til powder/nuvvula podi-2 tbs
7. Turmeric-1/4th ts
8. Oil-1 tbs
9. Cumin and mustard seeds-1 ts 
10. Curry leaves-few

METHOD:

andhre ruchulu

1. Heat oil in a wok and add seeds and curry leaves fry for few seconds
2. Add the onion and peblano pepper pieces
3. Close lid and cook till the pepper turns medium soft
4. Finally add all the powders and mix well
5. Serve hot with white rice

This is so simple to make and also tastes good....You can also make capsicum curry  with the same recipe

MUSHROOM TOMATO KURMA

INGREDENTS:

1. Mushrooms-1 pack
2. Tomato puree-1 cup(3 tomatoes washed and blanched)
3. Chopped onion-1/2 cup
4. Cilantro/coriander leaves-2 tbs
5. Butter-1/2 tea spoon
6. Oil-1 teaspoon
7. green chili's slitted-2
8. curry leaves-4
9. salt-to taste
10. red chili powder-1 teaspoon
11. Garam masala powder-1 teaspoon
12. turmeric-1/4th teaspoons

Srinithya-Andhra ruchulu

PREPARATIONS:

1. Clean mushrooms ,chop and set a side
2. blanch 3 tomatoes and blend to puree and set a side

METHOD:

1. Heat butter and oil in a pan add green chili's and chopped onion and saute till onion turns golden brown
2. Now add ginger garlic paste and fry for few seconds
3. add mushrooms and cook till done
4. Add tomato puree and all the spice powders and salt
5. Add little water and cook till oil floats on the surface of the curry and garnish with cilantro

This curry goes well with paratha,pulka and also with rice. Curry should be semi gravy

GANGAVAYULA AAKU KURA PAPPU/PURSLANE LEAF DAL

INGREDIENTS:

1. Purslane leaves/gangavayula aaku-1/2 cup leaves
2. Diced onion-2 tbs
3. Raw mango/kachi mamaidikaya chopped-5 to 6 pieces blended to paste
4. Green chili paste-1 teaspoon
5. Turdal/kandipappu-1 small teaglass size
6. Turmeric-1/4th teaspoon
7. oil-2 tbs
8. Cumin and mustard seeds-1/2 ts each
9. Hing-pinch
10. Salt-to taste
11. Curry leaves- few
12. Dry red chilis-2

srinithya-andhra ruchulu

METHOD:

1. In a pressure cooker pan add dal,leaves,onion,chili paste,mango ,turmeric and few drops of oil,required amount of water

2.Close lid and put the whistle and cook until done

wait until pressure is gone

3.now open lid and add salt and mix the dal...check the consistency of dal

If it is too thick add little water and mix well

4.Now dal is ready

5.in a kadai heat oiland add the seeds...when they pop add chilis,curry leaves,hing and fry well

mix this seasoning to dal and serve with rice or jowari roti

NOTE:Always add the ingredients based on their taste...check sourness and spice and add according to your taste

because it depends upon the variety of chilis and mangoes we use for cooking

BELL PEPPER TOMATO CURRY( 100 TH POST FOR CURRY)

INGREDIENTS

• Chopped onion-1/2 cup
• Chopped tomatoes-2 medium size
• Bell pepper or capsicum diced-1 big size
• Coriander leaves-3 tbs
• Ginger garlic paste-1/2 ts
• Red chili powder-1/2 ts
• Sabji masala-1/4th ts
• Garam masala-1/2 ts
• Turmeric
• Salt-to taste
• Oil-2 tbs

METHOD:

ANDHRA RUCHULU

1. Heat oil in a pan and the seeds and fry till it splutter
2. Now add onion and fry for few minutes
3. Now add ginger garlic paste and mix well
4. Now add bell pepper and cook for 2 minutes now add the chopped the tomatoes and cook well
5. Now add some water close lid an cook for 5 minutes until water evaporates
6.  ,add all powders mix and cook for 2 to 3 minutes
7. Add the coriander leaves mix and serve

 

BABYCORN TOMATO MASALA

INGREDIENTS:

1. Baby corn-1 can
2. Roma tomatoes-4 medium
3. Chopped coriander leaves-4 tbs
4. Ginger garlic paste-1/2 ts
5. Onion chopped-1/2 cup
6. Garam masala-1/4th ts
7. red chili powder-1/2 ts
8. Sabji masala-1/2 ts
9. Turmeric-1/8th ts
10. salt-to taste
11. Oil-4 tbs

PREPARATIONS:

1. Strain the baby corns and wash well then add this baby corns to boiling water
2. Cook for 5 minutes with little salt strain and set a side

METHOD:

ANDHRA RUCHULU-BABYCORN TOMATO MASALA

• Heat 4 tbs of oil in a pan and add onion fry till light brown and add the baby corn pieces
• Fry for 5 more minutes and add the tomatoes chopped
• Cook till soft and add all the masalas and powders mix and cook on medium flame for 5 more minutes
• add coriander leaves mix and serve hot with rotis or pilaf

ANAPAKAYA MASALA/BOTTLEGUARD MASALA

INGREDIENTS:

1. Bottle guard pealed and chopped -1 cup
2. Oil-2 tbs
3. Cumin and mustard seeds-1 ts

FOR MASALA PASTE:

• Tomato chopped-1
• Onion chopped-3 tbs
• Dhaniya powder-1 ts
• Cumin powder-1 ts
• Curd-1/2 cup
• Ginger garlic paste-1 ts
• Whole garam masala roasted powder-1 ts
• Red chili powder-1 ts
• Turmeric-1/8th ts
• Cashew nuts/kaju-3 tbs

Blend all ingredients to fine paste

PREPARATIONS:

1. In a microwave safe bowl add the bottle guard pieces and water and cook till done,strain water and set a side
2. Blend masala paste and set a side

METHOD:

ANDHRA RUCHULU-BOTTLE GUARD MASALA

1. Heat oil in a pan add seasoning
2. Now add the masala paste and fry for 2 minutes
3. Now add boiled bottle guard pieces and cook till oil floats on the surface of the gravy
4. Tasty and quick gravy is ready to serve
5. Goes well with rice or roti.

CAPSICUM AUR ALU KI SABJI/BELL PEPPER POTATO CURRY

INGREDIENTS:

1. Bell pepper diced and deseeded-1 cup
2. Potto pealed and cubed-1 cup
3. Sesame seeds-2 tbs
4. Cumin mustard-1/2 ts each
5. Curry leaves-6
6. Urad dal-1tbs
7. Slitted green chilis-2
8. Besan/chik pea flour-1 tbs
9. Salt -to taste
10. Oil-2 tbs
11. Red chili powder-` ts
12. Ginger garlic paste-1ts

METHOD:



ANDHRA RUCHULU-CAPSICUM ALU SABZI

1. Heat oil in a pan add cumin mustard sesame seeds and uraddal and fry well
2. Now add curry leaves chilis and ginger garlic paste and fry for a minute add capsicum and fry for 5 minutes now add boiled potatoes cook for a minute
3. Add flour salt and chili powder cook till the flour is nicely cooked and garnish with cilantro and serve hot with steamed rice or roti

BENDAKAYA VEPUDU KURA-FRIED BHINDI TOMATO CURRY

INGREDIENTS:

1. Frozen bhindi/okra-1 pack
2. Roma tomatoes medium chopped-2
3. Chopped onion-fist full
4. Cilantro leaves-2 tbs
5. Roasted sesame seed powder-2 ts
6. Red chili powder-1 ts
7. Salt-to taste
8. Sabji masala-1/2 ts
9. Garam masala-1/2 ts
10. Oil
11. Cumin musatrd-1 ts
12. Peanuts-3tbs
13. curry leaves-3
14. Ginger garlic paste-1/2 ts

ANDHRA RUCHULU-BHINDI TOMATO CURRY

ANDHRA RUCHULU-BHINDI TOMATO CURRY

 

METHOD:

1. Deep fry bhindi set on a paper towel to absorb excess oil
2. Mean while heat oil in a wok add seeds,peanuts and let the splutter
3. Now add curry leaves ginger garlic paste onion and fry till golden brown
4.  Add tomatoes masalas  salt,turmeric and cook till tomato turns soft
5. Finally add fried okra,cilantro and mix
6. Cook for 2 more minutes and serve hot
7. enjoy with rice or roti

SHAHI ARVI-RICH MOGHLAI VEGETARIAN ARVI GRAVY

Moghlai recipes are very famous both veg and non veg,I am sharing Shahi Arvi (Arvi cooked in rich gravy .Sending to  priyacelebrate-olympic-games-event and  jagruti annoucement.The recipe in detail as follows

1. Boiled arvi-10
2. Thick curd-1/2 cup
3. Brown onion paste-2 tbs
4. Cashew paste-3 tbs
5. Ginger garlic paste-1 ts Kasuri methi-1 ts
6. Tomato puree-1 cups
7. Garam masala powder-1/2 ts
8. Chili powder-1/2 ts
9. Salt-to taste
10. coriander leaves-2 tbs
11. Malai-2 ts

preparations:

ANDHRA RUCHULU-SHAHI ARVI

• boil arvi remove skin deep fry in oil and set a side
• In a bowl mix curd,masala powder,chili powder little salt and marinate arvi in this mixture for 15 minutes
• Fry onions in 2 ts of oil and make thick paste-this is called brown onion paste
• Soak cashews in water for 1 hour ad make fine paste
• Boil tomatoes in water remove the skin and blend it to fine puree

METHOD:

1. Heat oil in a pan add brown onion paste,ginger garlic paste fry well add tomato puree cashew paste cook for 5 minutes or till oil separates stir with a spatula in mean while to avoid sticking of the gravy to the pan
2.  now add the marinated mixture salt kasuri methi and cook for 5 more minutes
3. Now transfer it to a serving bowl and garnish with leaves and malai
4. can be served with rice dishes and rotis

TOMATO EGG KURMA

This is a simple recipe with ingredients.Yesterday I bought sakthi egg masala spice powder from Indian groceries .I used this masala for making the curry .it really came out tasty.the recipe in detail as follows
INGREDIENTS:

1. Boiled eggs-3
2. Roma tomatoes-3
3. Chopped onion-2 tbs
4. Finely chopped coriander leaves-2 tbs
5. Slitted green chilis-4
6. Frozen coconut-4 tbs
7. Shakti egg masala-2 ts
8. salt-to taste
9. Oil-3 tbs
10. Cumin mustard-1 ts

PREPARATIONS:

• Remove shell from egg make scars with knife and fry till golden brown with 1 tbs oil.Fry all the eggs and set a side
• finely chop tomatoes and set a side
• Blend coconut with some water to fine paste

METHOD:


ANDHRA RUCHULU-TOMATO EGG KURMA

1. Heat oil and add cumin mustard when mustard pops add onions slitted chilis fry for 2 minutes
2. add chopped tomato fry for 2 minutes and add some water
3. when water comes to boil add fresh coconut paste
4. Now add shakti masala or any masala of your choice and some salt
5. Finally add eggs and cook till oil separates
6. Garnish with coriander leaves and serve with steamed rice or parathas

PALAK MOONGDAL CURRY-PALAKURA PESARA PAPPPU

INGREDIENTS:


ANDHRA RUCHULU-PALAK MOONDAL CURRY

1. Chopped spinach-1 bunch
2. Chopped onion-3 tbs
3. Moong dal soaked in water-3 tbs
4. Curry powder-1ts
5. Red chili powder-1/4th ts
6. Salt-to taste
7. Dhaniya powder-1/8th ts
8. oil-2 ts
9. Cumin mustard-1 ts
10. Ginger garlic paste-1ts
11. hing -pinch
12. Turmeric
13. Milk-3 ts

METHOD:

1. Heat oil in a wok add seeds and let them crackle
2. Now add ginger garlic paste and fry for few seconds
3. add onion and fry for 1 minute now add the spinach leaves and some water
4. cook till soft now add moongdal and milk  powders and salt
5. Healthy palak moongdal curry is ready to serve

SHABNAM CURRY-RICH MUSHROOM AND GREENPEAS GRAVY

Shabnam curry s authentic Moghlai vegetarian dish served in many restaurants.It s a combination of mushrooms and peas with rich cashew tomato gravy,it can be served with mild rice dishes and also with rotis.The recipe  for this curry as follows

INGREDIENTS:

1. Button mushrooms-1 cup
2. green peas-1/2 cup
3. Finely chopped onon length wise-2 tbs
4. Cashews-15
5. Tomato paste-1 can
6. Salt-to taste
7. garam masala  powder-1 ts
8. Ginger garlic paste-1 ts
9. Tandoori masala powder-12 ts
10. Curd-2 tbs

PREPARATIONS:


ANDHRA RUCHULU-SHABNAM CURRY

1. Clean button mushrooms and defrost peas
2. Soak cashews in water for 1 hour then blend to fine paste
3. Roast button mushrooms and peas with 1 table spoon of oil and sprinkle salt and tandoori masala,fry until golden brown and the masala is well coated
4. Blend tomato puree and curd to fine paste

METHOD:

1. Heat oil in a pan add the onion and cook till light golden brown
2. Now add the pureed mixture and cashew paste cook on low medium flame and stir continuously
3. Now garam masala powder , salt and the roasted veggies cook till oil separated
4. Rich shabnam curry is ready to serve with rotis and rice dishes

ALU SABJI

INGREDIENTS:

• Potatoes boiled medium size-3
• Roma tomatoes-2
• Onion chopped length wise-fist ful
• green chili paste-1 ts
• Salt-to taste
• Dhaniya powder-1/2 ts
• Oil-1 tbs
• Cumin mustard-1/2 ts

PREPARATIONS:

1. Chop tomatoes set a side
2. Peal and chop boiled potatoes

METHOD:


ANDHRA RUCHULU-ALU SABJI

1. Heat oil in a wok and make seasoning add onions fry till golden brown now add green chili paste and saute for 2 minutes
2. Add chopped tomatoes and cook until soft add salt dhaniya powder and mix well
3. Finally add chopped potato and mix well simmer for 5 minutes sprinkle some coriander leaves
4. Serve with roti
5. This sabji is simple and delicious

iNDIAN BROAD BEANS FRY WITH TOMATO AND METHI

INGREDIENTS

1. Broad beans-2 cups
2. Tomatoes chopped-1/2 cup
3. Onion chopped -2tbs
4. Kasuri methi-2 tbs
5. Besan/chik pea flour-2 tbs
6. Red chili powder-1 ts
7. Salt
8. Ginger garlic paste-1 ts
9. Garam masala powder-1 ts
10. Coconut dry -1 tbs

PREPARATIONS:

1. Cook chopped broad beans in microwave cool and set a side

METHOD:


INDIAN BROAD BEANS FRY WITH TOMATO AND METHI

1. Heat oil in a pan add ginger garlic paste and onions cook till onion turns to olden brown add tomatoes cook till soft
2. Now add kasuri methi fry well add borad beans fry for 6 minute
3. Finally add remaining ingredients and cook till done
4. Enjoy with roti or steamed rice

DRUMSTICK MASALA (MULAKKADA MASALA)

INGREDIENTS:

ANDHRA RUCHULU-DRUMSTICK MASALA

1. Boiled drumsticks(frozen)-1/2 pack
2. Onions chopped length wise-1/2 cup
3. Slitted green chilis-2
4. Poppy seeds-3 tbds
5. Dry coconut-3tbs
6. Whole garam masala-1ts
7. Red chili powder-1/4thts
8. Turmeric-1/8th spoon
9. Ginger garlic paste-1/2ts
10. Salt-to taste
11. Oil-3 tbs

PREPARATIONS:

• Roast poppy seeds and coconut powder then blend to fine paste
• Fry boiled drumsticks with 1 tablespoon of oil and set a side

METHOD:

1. Heat oil in a wok and add garam masala,green chilis onion
2. saute till onion turns to golden colour
3. Add ginger garlic paste fry well
4. now add poppy seed coconut paste and some water  close lid and cook for 10 minutes  on low medium flame
5. Now add powders and salt cook for 5 minutes and sprinkle coriander leaves
6. Serve hot with steamed rice

PALAK CHENADAL

INGREDIENTS:
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1. Baby spinach-4 cups
2. chanadal-1cup
3. Ginger crushed-2 ts
4. chopped garlic-4
5. Green chili paste-2 ts
6. tamarind flakes
7. Salt-to taste
8. Oil-1 tbs
9. Cumin mustard-1 ts
10. Hing-2 pinches
11. Turmeric-2 pinches



PALAK CHANADAL

METHOD:

1. Pressure cook dal,spinach,garlic,ginger paste,green chili paste,water,tamarind flakes and cook till done
2. Make seasoning with cumin mustard hing and turmeric in the hot oil
3. Mix to the dal and serve hot with steamed rice

FRENCH BEANS CHENADAL CURRY

INGREDIENTS:

1. Chopped french beans-2 cups
2. Chopped onions-1/2 cup
3. Fresh grated coconut-3 tbs(i used frozen)
4. Soaked chenadal-1/2 cup
5. Ginger chopped-1/2 spoon
6. Green chilis-3 to 4
7. Turmeric-1/8thts
8. Coriander leaves-4tbs
9. Salt-to taste

PREPARATIONS:

ANDHRA RUCHULU-FRENCH BEANS CHENADAL CURRY

1. In a microwave safe bowl put chopped beans little water and cook in microwave until soft and crunchy
2. Now roughly chop ginger green chilis coriander leaves all together
3. Soak chendal in water for 1 to 2 hours

METHOD:

• Heat oil in a pan add ginger green chili mix and onions saute for 2 minutes
• add strained chenadal,fresh grated coconut and saute for 3 to 4 minutes
• Now add turmeric salt and beans cook for 6 minutes
• Enjoy with steamed rice
• You can also eat this as a salad