Chole Curry

Cooking Time 30 min
Serves 2-3 Persons

Aloo Gobi Subzi | Cauliflower Potato Curry

Aloo Gobi Subzi | Cauliflower Potato Curry is very quick to make and delicious subzi which is good with both rice and rotis.
Cooking Time 30 - 40 min
Serves 2 - 3 Persons

Ingredients:

Potatoes(Boiled & Chopped)	3 no’s
Cauliflower (Chopped)	1 Med
Onion (Chopped)	1 Small
Red chilli pwd	1 Tsp
Ginger Garlic Paste	1 Tsp
Garam Masala Pwd	½  Tsp
Turmeric	⅛ Tsp
Salt	To Taste

For Seasoning:

Dried Red chillies	2
Garlic (minced)	1 Clove
Urad dal	1 Tsp
Cumin seeds (Jeera)	½  Tsp
Mustard seeds	1 Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

• Boil the potatoes for 6 - 7 min with water in microwave. Then peel and chop them into medium pieces.
• Chop the cauliflower into medium pieces and boil them in microwave for 3 - 4 min.
• Heat oil in a frying pan and do the seasoning one by one. Fry the red chillies, urad dal, jeera,     mustard seeds, garlic  and lastly curry leaves.
• Add the chopped onions and fry them until it turns into golden brown color. Add Ginger Garlic paste and fry a min.
• Add the boiled & chopped potatoes & cauliflower, turmeric, salt & mix well. Cover and cook for 5 min.
• Open the lid and fry until the vegetables become into light golden brown color on the medium flame.
• Now sprinkle red chilli pwd, garam masala pwd and fry for 2 min.
• Switch off the stove and remove them into serving bowl.
• Serve like a side dish with hot rice / have it with rotis.

Sorakaya Pulusu | Bottlegourd in Tamarind Gravy

Sorakaya / Bottlegourd / Lauki Pulusu is a delicious tamarind based gravy. I prepare this pulusu which tastes little sweet and tangy. Sorakayi pulusu is a nice combination with mudda pappu (thick dal) which comes under a traditional andhra meal usually done during festivals or any pujas.

Cooking Time 30 min
Serves 2 - 3 Persons

Ingredients:

Sorakaya (chopped)	1 med
Onion (chopped)	1 Big
Green Chillies (chopped)	3
Tamarind	1 lemon sized
Red chilli pwd	1 Tsp
Turmeric	⅛ Tsp
Jaggery (Shredded)	½ Tsp
Coriander leaves	For Garnishing
Salt	To Taste

For Seasoning:

Dried Red chillies	2
Garlic (minced)	1 Clove
Urad dal	½ Tsp
Cumin seeds (Jeera)	½  Tsp
Mustard seeds	1 Tsp
Curry Leaves	Few
Oil	2 Tbsp

Process:

• Heat oil in a pan, add red chillies, urad dal, cumin, mustard seeds and curry leaves.
• Now add chopped onions & green chillies and fry them until golden brown color.
• Add the chopped sorakaya pieces, turmeric, red chilli pwd & salt. Cover the pan and cook for 5 min under medium flame.
• Add the juice extracted from tamarind plus some water. Cover and cook until the pieces are soft.
• Add sugar & turn off the heat.
• Serve hot with rice and mudda pappu. (mudda pappu is a great combination)

Beerakaya Senagapappu Kura | RidgeGourd Channa Dal Curry

Beerakaya Senagapappu Kura is very deliicous and its a nice combination with Rice / Rotis. I added senagapappu (channa dal) to the beerakaya kura for an extra flavor. Here goes the recipe !!!!!
Cooking Time 30 - 45 min

Serves 2-3 Persons

Aloo Methi Curry | Potato Menthi Kura

Aloo Methi curry is a nice combination with chapatis / poris . Aloo(Potato) is everyone’s favorite and by adding methi leaves the curry turns out to be healthy too.

Cooking Time 45 min
Serves 2 - 3 Persons