CAULIFLOWER-GREEN PEAS FRY

Ingredients:

• Cauliflower florets - 1 cup
• Green peas - 1/2 cup
• Onions (chopped) - 2
• Gralic (finely chopped) - 1 tbsp
• Ginger-garlic paste - 1 tsp
• Red chilli powder - to taste
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Salt - to taste

Ingredients for seasoning (Talimpu):

• Oil - 1 tbsp
• Mustard seeds (Aavalu) - 1/2 tsp
• Cumin seeds (Jeera/jeelakarra) - 1/2 tsp
• Red chilli - 1
• Curry leaves - 4-5

Method:

• Heat a pan, add 1 tsp of oil and all seasoning (Talimpu) ingredients
• When they start spluttering then add chopped garlic and onions. Fry well.
• Add ginger-garlic paste and mix well. Fry onions until it turns golden brown.
• Now add turmeric powder, red chilli powder, coriander powder and salt, and mix well.
• Add cauliflower and green peas and fry for 2 -3 min.
• Now add little water and mix well.
• Reduce the flame. Cover and cook for 7-8 min.
• After that remove the lid and add 1 tsp of oil and stir fry for 5-6 min or the vegetables should be done.
• You can serve with white rice, chapathi, roti.

CHICKEN LIVER FRY

Ingredients:

• Chicken liver - 500 grms
• Finely chopped onions - 2
• Bell pepper/Capsicam (chopped) - 2 tbsp (optional)
• Ginger-garlic paste - 1/2 tsp
• Green chillies - 2 sliced
• Turmeric powder - 1 pinch
• Red chilli powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tsp

Method:

• Clean & cut the chicken liver. Keep aside.
• Heat oil in a pan/kadai add chopped onions, green chillies, ginger-garlic paste and fry well for 2-3 min.
• Now add bell peppers fry them till it becomes soft.
• Now add the washed chicken liver pieces,turmeric powder, red chilli powder salt and mix well.
• Occasionaly stir-fry. Cook in low flame for 4-5 min.
• Serve with white rice, roti, paratha, naan or biryani.

STUFFED OKRA (BHINDI) FRY

Ingredients:

• Okra (Ladies fingers, Bhindi, Bendakaya) - 12
• Onion (finely chopped) - 1 (Large)
• Garlic (finely chopped) - 2 pods
• Gram flour (Besan, senaga pindi) - 3 tbsp
• Red chilli powder - 1/2 tsp (or to taste)
• Coriander powder (Daniya powder) - 1 tsp
• Turmeric powder - 1/4 tsp
• Amchur powder (dry mango powder) - 1/2 tsp
• Sesame seeds (Nuvvulu) - 1 tsp
• Curry leaves (finely chopped) - 1 tsp
• Sugar - 1/2 tsp
• Salt - to taste
• Oil - 5 tbsp

Method:

• Wash Okra and pat them dry. Slit okra length-wise or cut into half and slit them stright (do not remove the seeds) and keep aside.
• Heat 2 tbsp of oil in a pan add chopped onions, garlic and curry leaves. Fry well
• Add the red chilli powder, coriander powder, turmeric, amchur powder, salt to taste, sugar and sesame seeds. Mix well and fry for 2-3 minutes.
• Now add gram flour and fry in low flame for 2-3 minutes.
• Keep this masala mixture aside to use it for stuffing.

• Stuff each okra with the stuffing mixture carefully and keep aside.

• Heat 3 tbsp of oil in a pan and carefully place all the stuffed okras in the pan. Sprinkle salt and chilli powder if necessary.
• Cover and cook in low flame until okra is completely cooked. While cooking occasionally turn okra with a spatula carefully cook on all sides.
• Add remaining stuffing mixture and cook for 5-6 minutes.
• Serve hot as a side dish with steamed rice, roti or chapathi.

BELL PEPPER WITH CELERY

Ingredients:

• Bell pepper (Capsicum) - 2 (cubed)
• Celery sticks  (cut into 1/2 inch pieces) - 1/2
• Onions (chopped) - 2
• Garlic (finely chopped) - 3
• Red chilli powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Coriander powder - 1/2 tsp
• Salt - to taaste

Ingredients for seasoning(Talimpu):

• Oil - 1tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds/jeere/jeelakarra - 1/2 tbs
• Curry leaves - 1string

Method:

• Heat pan/wok/kadai add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions.
• Saute the onions till they turn light brown.
• Add the chopped capsicum (bellpepper), celery. Add red chilli powder, turmeric powder, coriander powder, salt and little water. Mix  well.
• Reduce the flame, cover and cook for 3-4 min.
• Once again mix well and leave it open till the pieces are cook well.
• It can serve with White rice/chapathi or paratha, how ever you may like.

BEETROOT FRY

Ingredients:

• Beetroot (Cubed) - 1 cup 
• Onions (chopped) - 2
• Garlic (finely chopped) - 3
• Red chilli powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Coriander powder - 1/2 tsp
• Salt - to taaste

Ingredients for seasoning(Talimpu):

• Oil - 1tbsp
• Asfoetida/hing - 1pinch
• Mustard seeds - 1/2 tbsp
• Cumin seeds/jeere/jeelakarra - 1/2 tbsp
• Dry red chilli - 1
• Curry leaves - 1string

Method:

• Heat pan/wok/kadai add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions.
• Saute the onions till they turn light brown.
• Add the chopped beetroot. Add red chilli powder, turmeric powder, coriander powder, salt and little water. Mix  well.
• Reduce the flame, cover and cook for 3-4 min.
• Once again mix well and leave it open till the beetroot pieces are cook well.
• It can serve with White rice/chapathi or paratha, how ever you may like.

CAULIFLOWER - BROCCOLI STIR FRY

Ingredients:

• Cauliflower (sliced) - 1 cup
• Broccoli (sliced) - 1/2 cup
• Onions (chopped) - 2
• Gralic (finely chopped) - 1 tbsp
• Ginger-garlic paste - 1 tsp
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Salt - to taste

Ingredients for seasoning (Talimpu):

• Oil - 1 tbsp
• Mustard seeds (avalu) - 1/2 tsp
• Cumin seeds (Jeera/jeelakarra) - 1/2 tsp
• Red chilli - 1
• Curry leaves - 4-5

Method:

• Heat a pan, add 1 tsp of oil and all seasoning (Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions. Fry well.
• Add ginger-garlic paste and mix well. Fry onions until it turns golden brown.
• Now add turmeric powder, red chilli powder, coriander powder and salt, and mix well.
• Add cauliflower and broccoli and fry for 2 -3 min.
• Now add little water and mix well.
• Reduce the flame. Cover and cook for 7-8 min.
• After that remove the lid and add 1 tsp of oil and stir fry for 5-6 min or the vegetables should be done.
• You can serve with white rice, chapathi, roti.

OKRA/LADIES FINGER/BENDAKAYA FRY

Ingredients:

• Okra/Ladies finger/Bendakaya - 1 tin (or) 250gms
• Onions (chopped) - 2
• Garlic (finely chopped) - 3
• Red chilli powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Salt - to taaste

Ingredients for seasoning(Talimpu):

• Oil - 1tbsp
• Asfoetida/hing - 1pinch
• Mustard seeds - 1/2 tbsp
• Cumin seeds/jeere/jeelakarra - 1/2 tbsp
• Dry red chilli - 1
• Curry leaves - 1string

Method:

• Wash and dry okra/Ladies finger/Bendakaya on a towel. Cut it into 1 inch pieces.
• Heat pan/wok/kadai add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add chopped garlic and onions.
• Saute the onions till they turn light brown.
• Add the chopped okra. Add red chilli powder, turmeric powder, salt and little water. Mix  well.
• Reduce the flame, cover and cook for 3-4 min.
• Once again mix well and leave it open till the okra pieces are cook well.
• It can serve with White rice/chapathi.