BUTTERNUT SQUASH WITH BLACK CHANNA

INGREDIENTS:

Butternut Squash (or Pumpkin) – 1 medium size
Black Channa – 1 cup  ( soaked in water for 8hrs)
Water – 3 cups
Salt – to taste
Oil – 2 tbsp
Panch Puran -  1 tsp (Fenugreek Seeds ,Cumin Seeds , Mustard Seeds , Onion Seeds, Fennel Seeds )
Salt – to taste
Red Chili Powder – to taste
Cumin Powder – 1 tsp
Minced Ginger – 1 tbsp
Sugar – 1 tsp, (optional and to taste)

METHOD:

1. Wash and rinse the Channas and soak them overnight (atleast 8 hrs) with fresh water.
2. After 8 hours, rinse out the water, transfer the Channas into a pressure cooker, add Water and Salt (1/2 tbsp or to taste).
3. Close the Pressure Cooker and allow it to cook on high heat for 2 whistle.
4. Turn off the flame/heat and allow the pressure to go down by itself.
5. Open pressure cooker and drain/remove the liquid and save the Channas.

For the Subzi :

1. Wash, cut, peel, remove seeds and fiber & cube the Squash (Pumpkin) to bite size.
2. In a open pan , heat Oil on medium heat.
3. Once hot, add the Panch Puran and allow the seeds to pop and sizzle.
4. Add the cubed Squash.
5. Let it cook till 3/4th cooked.
6. Stir periodically for even cooking. The Squash needs to be a little translucent and soft .
7.Then add spices – Salt, Red Chili Powder, Cumin Powder, Ginger & Sugar.
8.  Mix well and cook for another 2-3 minutes.
9. Add in the Channas and mix and cook till the Squash is cooked all the way.
10. Turn off the flame and it’s ready to serve

Goes well with rice or roti.....................................................

TRI COLOUR CAPSICUM WITH ALOO

INGREDIENTS:

Capsicum -  200gms ( I used three different colours red, orange, green)
Aloo - 2
Onions - 1 medium finely chopped
Tomatoes - 2 finely chopped
Salt - to taste
Sambhar powder - 2tbsp
Coriander leaves - 2tbsp to garnish
Oil - 2tbsp

METHOD:

1. Heat oil in the pan.

2. Chop the vegetables in the same size.

                      
3. Add finely chopped onions in the hot oil.

4. Saute them well .

5. Add salt and  a pinch of turmeric powder.

6. Mix nicely and fry until the onions  becomes like mirror.

7. Then add finely chopped tomatoes .

8. Mix them nicely.

9. Fry them till the oil comes gets separated.

10. Then add the vegetables.

11. Mix well nicely.

12. Add the sambhar powder ( I f you dont like sambhar powder you can add curry powder or  just chilli powder)

13. Mix it nicely so that all the sambhar masala gets incorporated.

14. Close the lid and leave it in medium flame.

15. Keep mixing in middle.

16. Add chopped coriander leaves.

17. Mix them nicely.

18. This goes really well with hot rotis...................................................

SIMPLE BENDAKAYA FRY

INGREDIENTS:

Bhindi - 200gms
Salt  - to  taste
Chilli powder - 1tbsp
Oil - 2tbsp

FOR TADKA:

Mustard seeds - 1/4tsp
Urad dal - 1tsp

METHOD:

1. Cut bindhi into round slices.
2. Heat a small kadai.
3. Add 2tbsp of il and add mustard seeds.
4. Let them pop and then add urad dal and fry little till golden brown.
5. Then add he bhindi and fry them in high flame. 6. Keep stirring in middle.
6. Add salt and chilli powder and the end.
7. Fry for 3mins and switch off the flame.

Bhindi is ready to serve with hot rice or roti's..............................................

KALICHINA VANKAYA KURA ( ROASTED EGGPLANT CURRY)

INGREDIENTS:                                                          


Vankaya/ Eggplant - 1 bigsize
Oil – 1 tbsp
Asafoetida – pinch
Onion – 1/2chopped finely
Garlic – 1 tbsp
Green Chillies – to taste, finely chopped
Turmeric Powder – 1/4 tsp
Salt – to taste                                                 
Lime/ Lemon Juice – to taste
Coriander – finely chopped
Chilli powder - 1tbsp(optional)

METHOD:
1. Pre-heat oven to 400 degrees F (approx 200 degrees C).
2. Line the baking pan with foil.
3. Coat the Eggplant with a little Oil and bake it for 1 hour.

5. You can even directly burn it on gas . The method is same but be careful with ur hands...........
6. Once out of the oven, allow it to cool down.
7. Peal the skin off.

8. Roughly chop it with the help of kinfe.

8. In a pan heat oil.

9. Add in Asafoetida(optional).
10. Add in the chopped  Onions.

11. Now add the crushed Garlic.

12. Then add  Green Chillies .

13. Add in some Salt,haldi , mix well and allow them it to cook till the Onions get a little translucent.

14. Add in the Eggplant flesh.

15. Mix well nicely.

16. Add chilli powder (optional).

17. Mix well  and allow it to heat up all the way through.

18. Add in Lemon/Lime Juice.
19. And garnish it with chopped coriander leaves.



20. Mix well .

21. Serve hot with Chapatis or Parathas.............................

ANDHRA SPECIAL SPICY DONDAKAYA FRY

INGREDIENTS:


Dondakaya /  Tindora - 1/4kg

Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Oil - 2tsp
Haldhi  – pinch
Green Chilies – 1finely chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 2tsp
Salt – to taste
Hing - pinch

METHOD:

1. Slice dondakaya / tindora into thin slices or like round rings..(depending on your taste)

2 . Heat 2tsp  Oil in a pan on medium heat.

3. Add Mustard Seeds and allow them to crackle.

4. Add Cumin Seeds and let them saute for few seconds.

5. Add  pincgh of hing (optional).

6. Now add chopped greenchillies and saute for 30sec.

7. Then add sliced dondakaya.

8. Mix well nicely.

9. Add Salt and mix well.(do not add too much salt after cooking the dondakaya will shrink)

10. Cover and cook till dondakaya is cooked.( it takes about 10mins)

11. Keep stirring in middle so that the vegetable does'nt burn.

12. Add 1/2 tsp  jeera powder(cumin)

13. Add 1tsp coriander powder.

14. Add 2tsp  Red Chili .

15. Mix well evenly.

16. When dondakaya is cooked , uncover and cook in high flame  for few minutes to lightly brown them.

17. Goes good with plain rice and as a side dish for sambhar...........................