WHITE PEAS STEW (BATANI KATTU)

Ingredients:

• White peas (Batani) - 1 cup (Soaked over night and pressure cook it)
• Water - as required
• Onion (Sliced) - 1 (Large)
• Mustard seeds (Aavalu) - 1 tsp
• Red chilli - 1
• Curry leaves - few
• Salt - to taste
• Raw rice - 2 tsp
• Sesame seeds (Nuvvulu) - 1 tsp

   Wash and soak the rice for 1 hour. And grind soaked rice, sesame seeds into fine paste by adding little water. Keep aside.

Ingredients for masala:

• Onion  - 1 (Large)
• Garlic - 4-5
• Red chilli - 1
• Cumin seeds (Jeera, Jeelakarra) - 1 tsp

Grind all the above ingredients into fine paste. Keep aside.

Method:

• Heat oil in a thick bottemed pan/vessel, add Mustard seeds, red chilli, curry leaves and onions.
• Fry onions till they turn trasparent.
• Now add masala paste and fry it few minutes till the raw smell goes.
• Then add boiled batani (white peas) along with water in which it is cooked.
• Add salt and let it boil for 10-12 minutes on medium flame.
• If you need, you can add little more water or according to the consistency of gravy you want.
• Now add the rice, sesame seeds paste and mix well.
• And allow to boil for few minutes.
• Serve hot with steamed rice, roti, chapathi or paratha.

RAJMA MASALA (RED KIDNEY BEANS CURRY)

Ingredients:

• Rajma (Red kidney beans) - 1 cup (or) 1 tin
• Tomatoes (chopped) - 3 (or) 1/2 tin
• Onions (finely chopped) - 3
• Ginger-garlic paste - 1 tsp
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder (daniya powder) - 1 tbsp
• Asafoetida (hing/hinguva) - 1/8 tsp
• Bay leaf - 1
• Cinnamon (dalchina chekka) - 1 inch piece
• Cardamon (elachi) - 2
• Cloves (lavang) - 2
• Cumin seeds (Jeera/jeelakarra) - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp
• Butter - 1 tsp
• Water - as needed

Method:

• Soak the rajma/red kidney beans for 8-10 hours or over night.
• And pressure cook for 3-4 whistles or till soft.
• After that separate the water and rajma and keep a side. Store the boiled water for cooking for gravy.
• Heat oil in a pan/wok/kadai add cumin seeds and asfoetida, When they splutter add bay leaf, cinnamon, cardamom, cloves. Saute well. Mix well and cook for again 1-2 min.
• Add chopped onions, ginger-garlic paste and saute for 2-3 min.
• Now add chopped tomatoes to this mixture and cook for 3-4 min or till the tomatoes becomes mash. Add salt to taste.
• Then add boiled rajma and cook for 2-3 min. Then add cup of the left water. Cover and cook again for 3-4 min.
• Now add 1 tsp of butter to it.
• You can serve Rajma masala (Red kidney beans curry) with rice, roti, chapathi or paratha.

STUFFED BAINGAN MASALA

Ingredients:

• Baby eggplants/Brinkal/vankayalu - 6
• Onions (finely chopped) - 3
• Garlic (finely chopped) - 4 cloves
• Peanuts/Groundnuts - 1/2 cup
• Sesame seeds - 3 tbsp
• Red chilli powder - 1tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 2tbsp
• Garam masala (optional) - 1/4 tsp
• Water - 1 cup(approximately)

Method:

• Wash baby eggplants, dry it and slit them in the center as in a cross-section but do not cut them in halves. Keep them in the water so that it will not change its colour.
• Roast peanuts/groundnuts & sesame seeds, cool them and grind together into a fine powder.
• Take a  bowl add  finely choppeed onions, garlic,  red chilli powder, turmeric powder, salt and peanut, sesame seeds powder and mix it well.
• And add 2-3 tbsp of water in this mixture just to combine all spices together.
• Stuff the eggplants/brinjals with this mixture. Rest of the mixture keep it aside.
• Heat oil in deep pan and add the leftover mixture in oil. Fry it well till the oil separates from the mixture.
• Now add the stuffed eggplants/brijals in the masala and mix it well. Cover and cook for 3-4 min.
• Add 1 cup of water to it. Cover and cook for another 5-6 min or till the eggplants are well cooked.
• Check for the consistency of the gravy. It should not be very thin.
• Tasty stuffed baingan masala is resdy to serve.
• You can serve with rice, roti,chapathi or paratha.

MIXED VEGETABLE KURMA

Ingredients:

• Potato(cubed)  - 1 (big)
• Carrots (cubed) - 2
• Cauliflower - 1 cup(cut into big size florets)
• Green peas - 1/4 cup
• Tomato(cubed) - 1 (big)
• Cashew nuts (broken) - 3tbsp
• Onions (finely chopped0 - 2 medium
• Ginger (finely chopped) - 1tbsp
• Garlic (finely chopped) - 1tbsp
• Green chilli (finely chopped) - 1
• Black pepper powder - 1/4tsp
• Coriender powder - 1tbsp
• Red chilli powder - to taste
• Turmeric powder - 1/4tsp
• Milk - 1cup
• Salt - to taste
• Elachi (cardamom) - 3
• Cloves (lavang) - 3
• Cinnamon stick (dalchina chekka) - 1 inch piece
• Bay leaf - 1
• Ghee or oil - 2tbsp
• Water - 1cup (approximately)

Method;

• Pressure cook all the vegetables for a whistle.
• Alternatively, boil all the vegetables in few cups of water till just soft but not mushy.
• Or, cover and microwave all the vegetables with 1/2 cup of water for 5min.
• Strain the boiled vegetables and keep  aside.
• Now heat 1tbsp of Ghee/oil in a pan, add cinnamon stick, elachi, cloves. Roast for few seconds.
• Then add broken cashew nuts and roast until golden brown.
• Now add chopped onions, salt, turmeric powder. Mix, saute for 2-3 min.
• Add chopped ginger, garlic & green chillis. Saute them well.coriander powder
• Turnoff the flame and allow mixture to cool.
• Grind cooled onion mixture into a smooth paste with adding enough water.
• In a pan add bay leaf, onion paste and cook until the oil separates.
• Now add coriander powder, red chilli powder and add little water. Mix it well.
• Add chopped tomatoes and add some salt. Stir and cook for 1-2min.
• Now add boiled vegetables with the water from boiling. Mix carefully.
• Add 1cup of milk, stir and cook for 5-7min.
• Add additional water to get to your desired consistency.
• Serve Mixed vegetable kurma with chapathi, paratha, roti or steamed rice.

                                                                                    

WHITE PEAS CURRY

Ingredients:

• white peas(Tella batanilu) - 1 cup
• Onions(Finely chopped) - 3 
• Garlic - 2-3 big cloves
• Red chilli powder - 1/2 tbsp
• Salt - to taste

Ingredients for seasoning(Talimpu):

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds(Jeera, jeelakarra) - 1/2 tsp
• Dry red chilli - 1
• Curry leaves - 1 string

Method:

• Soak white peas in water for about 7-8 hours or over night.
• Wash and put the soaked white peas in pressure cooker along with 2 cups of water and a pinch of salt. cook for 2-3 whistles.
• Heat the pan/kadai/wok add oil and all seasoning(Talimpu) ingredients.
• When they start spluttering then add garlic & finely chopped onions. Saute them well. Now add red chilli powder.
• Then add cooked peas along with water in which it is cooked. 
• Mix well. Check for salt.
• If you need, you can add little more water. Allow to boil for few minutes.
• Tasty white peas curry is ready to serve. You can serve with puri, roti, chapathi & also serve with white rice.

BUTTER BEANS/LIMA BEANS CURRY

Ingredients:

• Butter beans (boiled) - 1 tin 
• Chopped tomatoes - 3-4 (big size)
• Chopped onions - 2
• Crushed garlic - 1 tbsp
• Red chilli powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1 pinch
• Garam masala - 1/4 tsp (optional)
• Sugar - 1/2 tsp
• Salt - to taste

Ingredients for Seasoning (Talimpu):

• Oil - 1 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds (Jeera, Jeelakarra) - 1/2 tbsp
• Curry leaves - 1 string
• Asafoetida (hing) - 1/4 tsp

Method:

• Heat oil in a pan add mustard seeds, and let it splutter then add cumin seeds and asafoetida (hing).
• Add crushed Garlic, chopped onions & saute them well.
• Now add the chopped tomatoes, red chilli powder, turmaric powder, coriander powder, salt & sugar. Mix it well.
• Cover and cook for about 3-4 min.
• Add Buttter Beans/Lima beans and add 1/2 cup of water or according to the consistency of gravy you want.
• Cover and cook for a further 10 min on a medium heat. Check the salt.
• Butter beans curry should be served with Plain rice or any type of roti or paratha.

MIXED VEGITABLE CURRY

Ingredients:

• Mixed vegitables such as brinjal, cauliflower, babycorn, runner beans (goru chikkudu) - 1big cup
• Tomato - 4 (big size)
• Onions (sliced) - 2
• Garlic (finely chopped) - 4 cloves
• Red chilli powder - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Coriander powder (optional) - 1/2 tsp
• Water - 1 cup
• Salt - to taste

Ingredients for seasoning (Talimpu):

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds (Jeera, jeelakarra) - 1 tsp
• Red chilli (optional) - 1
• Curry leaves - 1 string

Method:

• Heat the heavy bottemed pan add oil and all seasoning (Talimpu) ingredients.
• When they start spluttering then add chopped garlic & onion slices. Saute them well. And add turmeric powder, chilli powder, coriander powder &salt.
• Now add all the vegetables into the pan, and add tomato pieces also. Bring to the boil.
• Cover and cook for about 3-4 min. Then add 1 cup of water.
• And again cover and cook for about 10-15 min or until the vegetables are soft.
• Once vegetables are cooked, switch off the flame and garnish with coriander.
• Mixed vegetable curry serve with any type of roti, paratha & also serve with plain rice or flavered rice.