Potato Capsicum Fry

This curry is the combination of favour and hatted vegs. As potato dominates the taste children eat it without hesitation. 

Ingredients:

potato    1

capsicum  1

oil             1 tbsp

salt

red chili powder

jeere powder (opt)

roasted bengal gram powder/besan (opt)

Procedure:

-cut potato and capsicum seperately

-take oil in deep frying pan and heat it

-add potato pieces and fry on low flame with a lid. stir occasionally.

-once they turn into light red colour add capsicum pieces. fry for 5 min on low flam with lid. Stir occasionally.

-when the capsicum turns soft increase the flame. Remove the lid

 -if left over oil is there stain it.

-Add salt and saute for 5 min.

-now sprinkle red chilli powder, jeera powder as per your requirement.

-for a different taste add besan flour (3tsp) and fry for 5 more min .

-you curry/fry is ready to serve.

Dondakaya Fry

Dondakaya Fry is very tasty one to eat withe rice. My children even like to eat it as snack.

Ingredients:

200 gms dondakaya
1 cup oil
1 tbsp coriander seeds
4-6 dry redchilies
1/4 cup grated dry coconut
2 tsp jeera
2 curry leaves 
salt

Procedure:

-in a sauce pan fry dhania, red chilies, curry leaves and jeera with continuous stirring without oil. When dhania is fried turnoff the flame and add coconut and salt. When it becomes cool grind it.
-wash and cut dondakaya either slices on lengthy.
-take them in pressure pan with little salt and few drops of water and cook for 5 min. to make them soft. It will make easy to fry. You can fry even directly.
-take deep frying pan with oil, Heat it. Add cooked/raw dondakaya pieces and stir occasionally. (If they are cooked noneed to keep the lid. If they are raw cover the pan with lid till they become soft.
- when they become red in colour remove in the stainer.
-remove the excess oil from the pan and again take the stained dondakaya and add powder and mix well on high flame.
-if needed add red chili powder.
-turn off the flame and serve it.

Tips:

-if there is no time to make the powder, then sprinkle salt, dhania powder, red chilipowder and fried chana dal powder and mix well and serve it.
-you can preserve the coconut powder and use later.
-you can use even for other veg. fries also.

Dondakaya Curry 1

Dondakaya/Ivy guard/Tindora is a very tasty vegetable from which we can make number of varieties. Today I posting  a curry which you can have with rice or chapatti.

Ingredients:

11/2 cup dondakaya slices
1/4 cup onion pieces ( 1 medium size onion)
1 tbsp chana dal
2-4 chilies
small piece of fresh/dry coconut
small piece of ginger (opt)
salt

Tempering(Tarka):

 -oil 2tsp

-red chilly 1(optional)

-split urad dal 1/4tsp

-mustard seeds 1/8 tsp

-jeera 1/8 tsp

-2 curry leaves

Procedure:

-soak chana dal in water.(1/2 hr is sufficient)
-grind chilies, coconut and ginger .
-take small pressure pan/sauce pan with oil and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour.
-now add onion pieces and saute for  2 min. Add dondakaya, soaked chana dal and salt and stir. Keep the grinded coconut on it. Sprinkle little water on it. 
-if you are making in the pressure pan keep the lid and whistle and after 5 min when the whistle is about to come turn off the flame. In between once just move the pan up and down so that the curry will stir inside.
(if you are making in sauce pan cover it with the lid and stir occasionally till the dondakaya becomes soft.)
-after 5 min remove the lid and heat it again on high flame till the curry is dry.
-check the taste.
-if you want it more spicy, add red chili powder.
-if you want you can add chopped coriander leaves also.

Tips:

-you can add fresh or soaked peas along with dondakaya for a different taste.Avoid chana dal.

Pumpkin Curry

No need to say how good pumpkin is. So here is a yummy recipe that you can eat with rice, chapathi or even as a snack. It is a mixture of sweet and hot taste.

Ingredients:

-1 small pumpkin
-salt
-1-2 cups grated jaggery/bellam
-red chili powder
-1/2 cup water

Tempering(Tarka):

 -oil 1tsp

-2 dry red chilies (opt)

-split urad dal 1/4tsp

-mustard seeds 1/8 tsp

-jeera 1/8 tsp

-pinch of hing (optional)

-curry leaf 2

Procedure:

-peal and cut the pumpkin into medium size pieces.
- in a sauce pan/pressure pan take oil for tarka and heat it. Now add all the tarka ingredients and fry till urad dal turns into golden brown colour.
-add pumpkin pieces, salt and water and cook for 3-4 whistles to make pumpkin soft.
-when its time to remove the whistle, turn on the flame and keep the pan on the flame. When it is hot add jaggery.(first add 1 cup only. check the taste and add more .)
-when jaggery is mixed thoroughly, sprinkle some red chili powder as per your taste.
-if you want to eat it as snack, eat it when it is hot. Later it turns into solid.
- enjoy the taste.

Tips:

-dont keep on the flame for long time after mixing jaggery as it turns into pakam.
-sugar cant substitute jaggery.

Roasted Brinjal

 To me brinjal, really a mouth watering vegetable. How many dishes are there may be, if brinjal is there I dont prefer even to have a look of them.Today I am posting a very easy,tasty one preferably with rice.

Take fat brinjals, may be one for each. Coat them with cooking oil and roast it on dosa pan with occasional rolling. When they become soft, roast directly on the flame for 2 mins so that you can easily peal the skin. Before pealing check the softness, and if you feel any very hard roast that place on the flame. At a time you can roast as many as you can place on the pan as well as on the stove.

Now heat the pan and spread little oil on it. Now keep the flame low. Make a slit on the brinjal and spread on the pan. Sprinkle pinch of salt on it. Then sprinkle red chilli powder and salt (1:1) on it as per your taste. Now sprinkle roasted channa dal powder. Now spread few drops of ghee or oil on them. Now cover them with lid and fry on medium heat till the bottom turns into brown colour.

They are ready to eat with rice. My children like to eat them like that also.

If you are familiar with andhra food, you may know sthambala karam. You can use it in the place of red chilli powder.