SOY GRANULES MIXED VEG CURRY

As soya is rich in high protein value I use most oftenly for making curries and rice dishes.ingredients for this recipe are as folloWS

INGREDIENTS:

1. Soy granules-1/2 cup
2. Cauliflower florets-1 cup
3. Green bell pepper chopped-4tbs
4. Chopped tomato-3 tbs
5. Boiled and chopped potato cubes-1/2 cup
6. Chopped onion-2tbs
7. Ginger garlic paste-1ts
8. Green chili paste-2 ts
9. Garam masala-1ts
10. Salt-to taste
11. Lemon juice-2ts
12. Oil-1tbs
13. Cumin mustard-1ts
14. Turmeric-1/8th ts
15. Curry leaves-4

PREPARATIONS:

• Place soy granules/soy kheema in hot water when they become soft squeeze out excess water with hands and set a side
• Boil and chop potato set a side

METHOD:

ANDHRA RUCHULU-SOY GRANULES MIXED VEG CURRY

1. Heat oil in a pan add seasoning and curry leaves add onions green chili paste saute till light brown
2. Add bell pepper and fry for 5 min add potato soy granules and tomatoes
3. add masala salt turmeric and gobi
4. Cook for 10 minutes sprinkle lemon juice mix and serve hot with roti
5. I like the crunchy ness of the gobi so I added last if you want to be cooked more softer add the florets in the beginning.
6. This recipe is very tasty and healthy

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

ANDHRA THALI-4

Hello the weekend andhra thali menu as follows.This entry goes to srivallis Indian Thali Mela

1. French beans besan
2. Potlakaya aava/snake guard cooked with mustard coconut gravy
3. Tomato pachadi
4. Mint tomato rasam
5. Menthi majjiga/buttermilk flavored with fenugreek powder
6. Tindora tomato fry/dondi deep fried and seasoned  with tomato and onion
7. Steamed rice
8. Pappadams

INGREDIENTS FOR FRENCH BEANS BESAN

• Frozen french beans-1pack
• Chopped onion-1/2 cup
• Besan or chickpea flour-2 tbs
• Green chili paste-2 ts
• Vamu/ajwain/carom seeds-1/8th ts
• Sesame seeds-1 tbs
• Cumin mustard-1/2 ts
• Salt-to taste
• turmeric-1/8th spoon

PREPARATIONS:

• Microwave beans and cook till done

METHOD:

• Heat oil in a pan add seeds and let them splutter
• Now add onions and chili paste and saute till onion turns pink
• Add beans and fry for 6 minutes
• add besan flour and salt cook till done

2.INGREDIENTS FOR POTLAKAYA AAVA

1. Frozen snake guard-1 pack
2. onion-2 tbs
3. Oil-3tbs
4. Cumin mustard-1 ts

INGREDIENTS FOR COCONUT  MASALA

1. Frozen coconut-1/2 cup
2. Curd-1/2 cup
3. Green chili paste-2ts
4. mustard powder-1ts
5. Roasted methi powder-1/8th spoon
6. Turmeric-1/2 ts
7. Roasted chanadal powder-12tbs
8. Salt-to taste
9. garlic pod-1

Blend all ingredients by adding some water and make fine paste

METHOD:

1. Microwave snake guard till soft strain and set a side
2. Heat oil in a pan and make seasoning add onion and snake guard pieces fry til done
3. Now add the mustard curd paste and little salt cook till done

3.TOMATO PACHADI:

1. Roma tomatoes-4
2. Onion-2ts
3. Green chilis-6
4. Roasted sesame seed powder-2 tbs
5. Roasted peanut powder-1 ts
6. Dry coconut powder-2 ts
7. Turmeric-1/8th spoon
8. Garam masala powdeer-1/8th ts
9. Salt-to taste
10. Garlic pod-1
11. Oil-2 tbs
12. Cumin mustard-1ts
13. Curry leaves-3
14. Hing pinch
15. Tamarind paste-1/2 ts

PREPARATIONS

• Heat 1 ts oil in a wok add chopped tomatoes onions and green chilis close lid and cook till soft
• Now in a mixi jar blend all ingredients to fine paste
• Heat oil in a pan add cumin and mustard curry leaves hing and fry
• add seasoning to the chutney mix well and serve

MINT TOMATO RASAM

1. Tomatoes chopped-1 cup
2. Crushed mint-1ts
3. Rasam powder-2 ts
4. Garlic paste-1 ts
5. Salt-to taste
6. Oil-1tbs
7. Cumin mustard-1 ts
8. Curry leaves-3
9. hing- pinch

PREPARATIONS:

• Cook tomatoes by adding little water till soft
• Now blend the tomato pieces to fine paste
• Heat oil in a pan and make seasoning add garlic paste and add the tomato puree and water if needed
• No add the powders and cook tiil done

INGREDIENTS FOR MENTHI MAJJIGA

• Curd-1 cup
• Chopped onion-1 tbs
• Chopped green chilis-1 ts
• Coriander leaves chopped -2tbs
• Sour cream 2tbs
• Roasted methi pwder-1/4th ts or less
• Turmeric-1/8th spoon
• Salt- to taste
• Curry leaves-4
• Oil-2 ts
• Cumin mustard -1/2 ts

PREPARATIONS:

1. In a bowl mix curd sour cream salt coriander leaves and little water then set it a side.
2. This  should be of medium consistency

METHOD

ANDHRA RUCHULU-ANDHRA THALI-4

1. Heat oil in a pan add cumin mustard curry leaves onion and green chilis saute well till onion turns light brown
2. Now add methi powder turmeric and mix well
3. Turn off heat and add this thadka to the curd mixture
4. Tasty menthi majjiga is ready to serve

INGREDIENTS FOR TINDORA TOMATO FRY:

1. Tindora/ivyguard/dondakaya/kovakkai chopped into circles-3 cups
2. Tomatoes chopped -1/4t cup
3. Onion chopped-1/2 cup
4. Salt-to taste
5. Red chili powder-1 ts
6. garam masala-1ts
7. Peanuts-fist ful
8. Turmeric-1/8th spoon
9. Cumin mustard-1ts
10. curry leaves-3
11. garlic pod chopped finely-1ts

PREPARATIONS:

• Deep fry dondi pieces till golden brown and set a side
• Fry peanuts and set a side
• In a bowl mix powders and salt Set side

METHOD:

1. Heat oil in a pan add cumin and mustard and curry leaves
2. Let them splutter now add garlic and onion fry well add tomatoes cook till soft
3. Now add fried dondi,peanuts ,powders and mix well
4. Tasty dondi fry is ready to serve

SERVE ALL THE CURRIES WITH COOKED RICE AND PAPPADAMS.TASTY ANDHRA THALI IS READY TO SERVE

PROTEIN PACKED KIDNEY BEANS ALU CHAAT

INGREDIENTS:

1. Red kidney beans/rajma-1 can
2. Boiled alu mashed-3 tbs
3. Green chili paste-1/2 ts
4. Finely chopped onion-1/4th cup
5. Chopped garlic-1ts
6. Dry mint-1 ts
7. Lemon juice-2 ts
8. Salt-to taste
9. Garam masala-1/4th ts
10. Oil-1ts

METHOD

ANDHRA RUCHULU-PROTEIN PACKED KIDNEY BEANS ALU CHAT

1. heat oil in a pan add garlic and onion saute till brown
2. Add green chili paste,salt,alu mix well
3. Add washed beans and saute for 5 minutes
4. Sprinkle mint and lemon juice while serving

SPINACH CHEKKALU OR PALAKURA CHEKKALU

INGREDIENTS:

1. Spinach paste-1 cup(blend leaves to fine paste with little water)
2. Rice flour-3 cups
3. Water (should be very hot) -1 cup
4. Sesame seeds-1 cup
5. Green chili paste-1 tbs
6. Chopped cilantro-1/2 cup
7. Soaked chenadal-3tbs
8. Soaked moong dal-2 tbs
9. salt-to taste
10. Hing-3 pinches
11. Oil-for deep frying

METHOD:


ANDHRA RUCHULU-SPINACH CHEKKALU

1. combine all ingredients and make fine dough add water if necessary while mixing the dough
2. Divide the dough into  small lemon size portions
3. Press each dough ball in the tortilla maker by placing between the greased ziplock cover
4. gently press and place each tortilla in oil and fry till done
5. Repeat the same process for remaining balls
6. Remove from oil and sprinkle chat masala and black salt when hot
7. Cool the chekkalu and store in a air tight container
8. tasty chekkalu are ready to serve
9. If you are in diet control you can also fry them on tawa with  a tea spoon of oil as you make the regular parathas

TOMATO ALLAM NILUVA PACHADI

INGREDIENTS


ANDHRA RUCHULU-TOMATO ALLAM PACHADI

1. Roma tomatoes medium size-20
2. Ginger paste-2 tbs
3. Tamarind flakes-small lemon size
4. Turmeric-1/8 th ts
5. Roasted methi powder-1/2 ts
6. Garlic pods 10
7. Red chili powder- 3 tbs
8. Salt
9. Hing-1/8th spoon
10. Oil-5 tbs
11. Cumin mustard-1 ts of each
12. Chenadal-1 ts
13. Dry chilis-6

METHOD:

1. Chop tomatoes and add tamarind cook on low medium flame until water evaporates stir with spatula in between
2.  Cook till the mixture thickens ( be careful while  cooking this tomato mixture)
3. When the mixture cools add chili powder salt turmeric roasted methi powder and mix well
4. Now take 5 pods of garlic and crush along with ginger paste
5. In this mixture add tomato mix and blend to paste
6. Heat oil in a pan add cumin mustard chenadal dry chilis and cook till dal turns to light brown color and chilis turn crisp
7. Add remaining garlic pods and hing cook till brown
8. Cool the oil and mix with the blended tomato pickle
9. Always your hands should be dry while making any pickle
10. Store in a dry jar and refrigerate
11. Usually it lasts for 3 to 5 months if every thing added and mixed properly

NOTE-THE SIZE  AND TASTE OF TOMATOES MAY VARY PLEASE ADD THE INGREDIENTS MEASUREMENT ACCORDINGLY

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