Palak Fry

Too bored to eat the palakura pappu (palak dal), I tried this simple recipe which goes well with both rice and roti.

Ingredients

Spinach

Onion - 1  medium

Garlic pods - 5 to 6
Salt
Red chilly powder

Process

1. Wash the spinach and chop it well.Chop the onion and the garlic pods.
   
   
   
   
2. Heat some oil in a pan, add the chopped onions and garlic and fry till the onions turn translucent.
   
   
   
   
3. Add the spinach, close the lid and cook for 10- 15 mins.
   
   
   
   
4. Add salt and red chilly powder to taste. Mix well and cook for another 1 to 2 mins.
5. All done :)
   

Capsicum curry

I was bored with regular vegetables, so I thought of preparing Capsicum fry, Capsicum is a delicate vegetable with unique flavour. So lets start..I am already hungry :)

Ingredients:

Chopped Capsicum (2-3 medium size)

Chopped Oninon (one medium size)

Coriander powder

Coconut powder

Mustard seeds

Turmeric Powder

Hing

Curry leaves

Chilly powder

Urad dal

Procedure:

1. Heat oil on a pan and add mustard seeds wait till it crackles/splits, then add hing, curry leaves, urad dal and fry little bit. 
2. Add onions, curry leaves, turmeric powder, Salt and fry till onions turn into translucent.
3. Add chopped capsicum and fry it in medium flame (don't put lid while frying). When the capsicum is half cooked, add half table spoon of coriander power, 1 table spoon of coconut powder and little chilly powder.
4. Fry for another 10-15 mins in medium flame and capsicum fry is ready to serve :)

Putnalu Pappu Guddu Kura

This a recipe that I have taken from my mother. I remember my father and me always ending up cribbing that there was not enough onions in it. We both loved the onions in this recipe. So  I add a lot of onions while making this ;).

Ingredients

Eggs - 6

Onions - 2 big

Curry leaves/Karvepaku - 4 to 5 leaves

Roasted Bengal Gram/Putnalu pappu - 1/2 cup

Chopped coriander

Salt

Red Chilly powder

Turmeric powder

Process

1. Boil the eggs. Peel the outer shell and make small cuts on the sides of each egg.
2. Thinly slice the onions.
3. Heat a pan, add some oil, Add the curry leaves and sliced onions and start frying.
4. Meanwhile, grind the roasted Bengal gram to powder.
5. When the onions are slightly brown, add the powdered Bengal gram. Stir till they are mixed well.
   
   
   
   
6. Add the salt, red chilly powder and turmeric powder and mix well. Add little oil if necessary.
7. Add the boiled eggs now and mix well. Garnish with the chopped coriander.
   
   
   

It goes well with rice.

Mokkajonna Vada (Corn vada)

I ate this for first when I was in 11th class. I was in hostel at that time and one of friends' parents sent this for her and she shared it with us. I really loved the way it tasted with the green chutney. So when I was back home I asked my mother to prepare this for me. The process is simple and it is delicious snack.Give it a try :)

Ingredients

Corn cobs - 3 medium sized

Chopped onions - 1 big

Chopped coriander leaves

Chopped curry leaves/ karvepaku

Chopped green chillies - 6 small

Ginger garlic paste - 1 tbsp

Salt

Garam masala

Corn starch - optional

Oil for frying

Process

1. Prepping the corn: Shell the corn seeds from the corn and then grind them in the mixer. Ideally the corn seeds used should be harder or tough (muduru mokkajonna). But the corn cobs that we get in USA are sweet corn, which are very soft and juicy. The problem with the softer corn seeds is that after grinding the paste becomes watery and is not suitable to fry as it will not hold the shape. An easy fix for this is to add the corn starch to it.
   
   
2. Now add the chopped onions, green chillies, curry leaves and coriander leaves to add. Also add the ginger galic paste, salt and the garam masala and mix well. The batter is ready for fry.
   
   
3. Heat oil in deep frying pan. Make small lemon sized balls or patties and drop them slowly in the hot oil. You can also use a spoon to scoop the batter and drop them in oil.
4. Take the the corn vada out when they are slightly brown.
5. This can be served with coriander chutney. 

Gongura pachhadi

Gongura itself is very famous in Andhra Pradesh and especially Gongura pachadi(pickle) has a very special place. It is one of my favourite and especially my mom made gongura pachadi is one of the best of its kind. This time surprisingly Gongura leaves were available in Indian stores, the moment i saw the leaves, my mouth started watering......so lets start.

Ingredients:

Methi seeds
Dhaniya seeds
Sesame seeds
Chilly powder
Salt
Hing
Nicely chopped onions
Gongura leaves

Procedure:

1. Roast white Seseme seeds (without oil) till it turns into brown color(don't burn it :)). 
2. Fry methi seeds, hing and dhaniya seeds in little oil for 2-3 mins. 
3. Put roasted sesame seeds, fried methi/dhaniya mix into Mixer along with chilly powder and salt. Grind it nicely.
4. Fry gongura leaves with oil till all the green color turns into brown and add this to the mixer and grind it properly (don't add water and don't grind it very nicely like a paste). Keep the mix aside in a bowl.
5. Fry finely chopped onions in a pan till it turns into translucent, mix with the above mixture and we are done. 

Serve with hot rice and it is mouth watering :) Gongura thota kaada kaaapu kaasaa .... :)