Crispy Ladies Finger Fry

Lady finger is very famous vegetable in india especially in andhra it is  placed one of the dish on  meal plate for any occasion.We can prepare many recipes with ladies finger.But Most of the people like to eat lady finger fry.We can add grated coconut or cashew nuts as per our wish.Do not worry if these are not at the time of fry.With out them,  fry also yummy.... 

Ingredients

Ladyfingers       250 grs

Green chillies       5

Oil                           for deep fry

Mustard seeds      1/4 spoon

Dry chillies            2

Cumin seeds          1/4 spoon

Chana dal                1/2 spoon

Ground nuts            1/4 cup

Curry leaves             few

Turmeric                  1/4 spoon

Salt                             to taste

Red chilli powder    1/2 spoon

Garlic                       5 cloves

Preparation

Wash the vegetable  ladyfingers with water.  Each ladyfinger should be wipe with cotton cloth or paper napkin. Then spread 

over on cotton cloth for 20 to 30 minutes for remove dryness.
Then cut them into small round size pieces.
Remove upper layer of the garlic.
wash curry leaves and keep aside.
Cut green chillies into 2 pieces or split them in the middle of the chilli.

Method

1.Take a thickened bottom vessel or pan and put on the flame.
2.Add oil for deep fry when pan is heated.
3.Add  some lady finger pieces when oil is hot.
4.Fry them till they become to dark colour or changing their colour then take them out and keep on the paper napkin for absorb excess of oil.
5.Fry all lady finger pieces like this.Remove this pan from flame.
6.Take another  pan and put on the flame and add 2 spoons of oil when pan is heated.
7.When oil is heated add mustard seeds.fry till they become to splutter.
8.Then add cumin seeds,garlic cloves and dry chilli pieces and fry for 20 seconds.
9.Then add chana dal and fry till they become to golden colour.
10.Then add ground nuts and fry till they change into dark shade.
11.Then add curry leaves and add spitted green chillies and fried lady  finger pieces.
12.Add turmeric,salt and red chilli powder.
13.Mix all well.Taste if salt and spicy is enough or not.If not then add some more salt and red chilli powder.
14.After adding red chilli powder do not fry for long time.Because red chilli powder change the colour of the fry or vegetable pieces.
15.This is  very suitable dish to eat with pappu charu or sambar or any dal varities.....Enjoy.!

Keep in the  mind

Adding onion and  coconut is optional.
If we like, add sliced onion pieces and fry  them well then add fried lady finger pieces.
Finally add grated coconut pieces.
We can add cashew nuts in the place of ground nut also.
There is no need to add more oil for deep fry.
Add only 5 to 6 spoons of oil then add only few lady finger pieces.

When pieces fried well remove them add some more pieces in the same oil.For all pieces in the same oil.

Tindoora Avakaya Pickle

In south india many people have a common habbit to  start to eat rice  with  pickle.We like to prepare pickles mostly with mango...(King of the fruit and seasonal one).This pickle tindura also gives same taste like  mango avakaya  and looks variety also.We can prepare this any season.

Ingredients

tindoora	100 grs
oil	5 spoons
tamarind flakes	3
lemons	1
fenugreek seeds	3 pinches
mustard seeds	1/4 spoon
salt	2 spoons
red chilli powder	2 spoon
turmeric	1/2 spoon
garlic cloves	10
For Seasonings
mustard seeds	1 spoon
chana dal	1/2 spoon
curry leaves	few
dry chillies	2

Preparation

Soak tindoora in the water for 15  minutes to remove gumminess.
After that wipe each tindura with cotton cloth or tissue paper and dry for 15 minutes.
Then cut tindura into small  pieces or your wishing size (round or long slices).
Take a mixie jar and add garlic cloves and make a fine paste.Keep aside.
Add crystal salt and make a fine powder.
Soak tamarind flakes in 1 cup of water. and boil till water reaches above 100 degrees(bubbles forms in the water).cool it.
after that extract  thick tamarind juice using this water.
Take lemons and extract  lemon  juice.

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add fenu greek seeds when vessel is heated.
3.Roast untill fenu greek seeds change their colour into dark and gives nice aroma.This is the indication of the correct roast of fenu greek seeds.Put off the flame.
4.Remove from the vessel and cool it.
5.After that make a fine powder using mixie jar.keep aside.
6.Add mustard seeds and make a fine power also(do not roast ).7.Take a big mixing bowl and add red chilli powder,salt,turmeric,fenu greek power and mustard seeds power.
8.Mix all very well.After that add garlic paste and  mix it also.
9.Then add tamarind pulp or juice and mix well.
10.Taste it if salt,red chilli and tamarind juice are enough or not.
11.If not add some more salt and red chilli power and lemon juice.
12.Add chopped tindura pieces and mix all well.
13.Take a pan and put on the flame and ad d oil when pan is heated.
14.When oil is hot add mustard seeds. fry till they become to startle then add chana dal and fry till become to light  golden colour .
15.Finally add curry leaves and put off the flame.
16.After cooling the seasonings add to the pickle.17.Keep this in air tight container when it is become to room temperature completely.

Keep in the mind

Adding salt and red chilli powder according to your taste.
Best method is do not add total quantity of salt and red chilli powder.
Add little by little according to your taste.
Do not use wet hands and wet vessels and spoons for preparing any pickel.
 Roast only fenugreek seeds not mustard seeds.

Gongura Pappu(Sorrel Leaves Dal) Andhra special

This  recipe is very  famous and traditional one in andhra.We can say gongura is 'The king of green leaf vegetables'. Andhra is very famous for gongura(sorrel leaves).We can prepare many varities using it(sorrel leaves).If we think about gongura ,immediately andhra pradesh name is blinks in our mind.Because andhra is very famous for gongura.....like north india  is famous for roties,tamil nadu is famous for idli sambar...kearala is famous for coconut oil recipes...

Ingredients

sorrel leaves	200grs
onion	1
green chillies	5
tamarind	1 flake
salt	to taste
turmeric	1/4 spoon
red chilli powder	1 spoon
tur dal	75 grs
oil	2 spoons
ghee	1 spoon
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
dry chillies	2
garlic cloves	5
curry leaves	few

Preparation

Wash tur dal with the water then soak them for 30 minutes.
Wash sorrel leaves in the water(add 1 spoon of crystal salt in that water).Better to soak for 20 minutes in that water.
Wash onion and green chillies and cut the onions and green chillies into medium size pieces.
Wash curry leaves and keep aside.
Remove layer of garlic cloves.

Method

1.Take a pressure cooker and add soaked tur dal and 2 cups of water and cook for 2 whistles.
2.After pressure is completely coming out then open the cooker lid. And mash the dal(coarsely). 3.Take a cooking vessel and add sorrel leaves,onion and green chilli pieces,salt,turmeric,tamarind flake and 3 cups of water and cook till sorrel leaves become so tender.
4.Add coarsely mashed dal and mix all well.
5.Add red chilli powder and cook for 5 minutes.
6.Taste the dal if salt is enough or not.If not add some more salt and mix well.Put off the flame.
7.Take a thick bottom vessel or kadai and put on the flame.
8.Add oil when kadai is heated.
9.After oil is heated add ghee.
10.Add mustard seeds when ghee is melted.
11.Fry mustard seeds when they started to splutter.Then add dry chillies and crashed garlic cloves and fry till garlic cloves turns into brown colour.
12.Add cumin seeds and fry for 5 seconds and  add curry leaves and put off the flame.
13.Add these seasonings to sorrel leaves dal and mix all well.
14.Andhra special sorrel leaves dal is ready to eat with steam rice...Enjoy!....

Keep in the mind

Take special care when we wash the sorrel leaves.Sorrel leaves may have worms.So take care when you add any green leaves to the curry.
Some people like to add tomato also.If you like add tomato and avoid tamarind flakes.
There is one easy and simple step to prepare any dal varities.
Add all ingredients (except salt and tamarind) into the pressure cooker and add water and cook for 3 to 4 whistes.When the pressure is completely coming out from the cooker then open the lid and add salt and tamaind flakes and cook for 2 mintues.Finally add seasoning to this dal.This is very easy dal preparation.But follow this preparation if you do not have enough time to prepare this recipe.
Follow the first preparation for to get more tasty  sorrel dal....

Healthy Multi Grain Flour Making

 We can prepare healthy and energetic multi grain flour at home easily. Making this flour at home we can get hygienic and  pure multi grain atta(with out maida or any other impure ingredients).We can make soft chapaties and pulkas with this flour.

Ingredients

wheat	1kg
finger millet(ragi)	100 grs
green gram(pesalu)	100 grs
oats	100 grs
flax seeds	100grs
dry corn	100 grs
pearl millet(sajjalu)	100 grs
great millet(jonnalu)	100 grs
Barley	100 grs
dry soya beans	100 grs
chana dal	100 grs

Preparation

Clean all ingredients if any small stones are existed in grains.
 Dry all ingredients (except oats )  in hot sun shade for one or two days.
Take a mixie jar and add all ingredients and make a fine power.
For getting fine powder you have to sieve the flour.
This is very healthy flour and good in the taste too.If we take 2 pulkas with this flour regularly ,makes our body strong and heatlhy because we can eat many grains in  our daily diet that gives healthy life (our  healthy ancestors secret ).

Keep in the mind

In winter season we do not get hot sun.In that time we can make the flour after roasting the grains slightly.Only small amount of flour we have to make because roasted grain flour may not be store for long time instead of dried in the sun shade.
We can store many months if we dry the grains properly.
And do not use wet hand to take the flour from the container at the time of preparing dough.

Spicy Boondi Mixture

This is very easy snack item to prepare.Making of this  snack is taken below 20 minutes. Children also feel happy if you add groud nuts or dry fruits and that increase the  tasty also.Adding fried curry leaves gives some nice aroma and tempts us to eat this snack immediately.If you do not like spiciness then avoid to add red chilli powder.That soft boondi also very nice in the taste. 

Ingredients

besan flour	1 cup
rice flour	1 spoon
salt	to taste
red chilli powder	1/4 spoon
curry leaves	few
ground nuts	1/4 cup
oil	for deep fry

Preparation

Take a big mixing bowl.
Then add besan flour,rice flour,red chilli powder(optional) and salt and mix well.Then add water little by little to make boondi batter.
Batter consistency should be like thin(not watery).If you leave the batter with spoon ,batter should be feel down drop by drop.
Wash the curry leaves.

 Method

1.Take a kadai or thickened bottom vessel and add 2 spoons of oil.
2.When oil is heated add curry leaves and fry for 30 seconds and remove them and keep aside.
3.Add ground nuts and fry till they change the colour then remove from the oil.Keep aside.
4.Pour some more oil for deep fry and put the flame on high.
5.Take a boondi laddle(boondi maker)  and pour some batter on it and place it over the kadai.
6.Boondi laddle has some holes so batter feel down into the oil by drop by drop.
7.Add batter only when oil is very heated.
8.Batter drops pop up from the oil and fry for 2 minutes.
9.Remove them from the oil and do like this remaining batter also.
10.Add this boondi on kitchen paper napkins for absorb excess of oil.
11.Take a mixing bowl and add fried ground nuts,curry leaves and boondi and mix all well.
12.Easy snack item spicy boondi is ready to eat with any sweet ...Enjoy!.....

Keep in the mind

Making the batter is very important.Batter should not be like very thick or very thin.Batter should not be like watery(thin) or pakodi batter(thick).
Just like dosa batter and consistency is little bit thin than dosa batter.
Add batter when oil is very heated.  If you Add the  batter When  oil is not heated ,batter is not pop up from the oil and boondi shape is not forms properly. 

Gongura Chutney Andhra Special

This is andhra special food item.Every one likes to eat this chutney with steam rice.This is very easy and traditional recipe.For this chutney preparation we should use mortar and pastle instead of mixie. Adding raw onion pieces increases the taste of the chutney.Of course adding onion pieces is optional.We can get health benefits from eating sorrel leaves and this is not preserved  sorrel leaves pickle.That preparation is totally different.This is regular chutney and eat this chutney with dosa(atla thaddi attu) also.

Ingredients

sorrel leaves	200grs
green chillies	25 grs
ginger	1
cumin seeds	1 spoon
salt	to taste
oil	4 spoons
onion	1
tamarind	1 flake

 Preparation

Wash sorrel leaves in the salt water and wash onion and green chillies also.
Cut onions into small pieces.
Cut each green chilli into 2 pieces.
Remove upper layer of garlic cloves

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add 1 spoon of oil.When oil is heated add green chilli pieces and fry for 2 to 3 minutes till green chillies are fried well.
3.Remove green chillies from the oil and keep aside.
4.Add 2 spoon of oil and when oil is heated add sorrel leaves and cook for some time(nearly 20 minutes).
5.After some time water is coming from the sorrel leaves.Then add tamarind flake and cook till water is completely evaporated.
6.After some time oil is coming from the leaves.Then put off the flame.keep to cool .
7.Take a mixie jar and add fried green chillies,salt,cumin seeds and garlic cloves and make a smooth paste.
8.Take a  mortar and add green chilli paste and cooked sorrel leaves and tamarind flake.
9.Make a fine paste using pestle.
10.Finally  add  finely chopped onion pieces and taste the chutney if salt is enough or not.
11.If not add some more salt and mix all well.
12.Tasty  sorrel leaves chutney is ready to eat with hot rice.....

Keep in the mind

We can  make this chutney using mixie instead of  mortar.
But making this chutney with mortar gives different taste. Mixie makes the chutney fine paste..This is not gives nice taste and texture.In mortar we do  not make a fine paste.semi pasted sorrel leaves gives good taste as well as nice texture.
If you like seasonings you  can add seasoning(mustard seeds,urad dal or chana dal and curry leaves) also.