DONDAKAYA VEPUDU

Vepudu is a generic term used in Andhra cuisine for stir fries involving both veggies and meat.This curry or vepudu can be prepared in many different methods.But I loved the combination of roasted ingredients in this curry--a nice nutty flavour, like its been cooked in groundnut oil.You can even prepare this without onions.But I felt onions and minced garlic infused a nice aroma.You can adjust the amount of red chillies and chilli powder according to your spice tolerance levels.This curry tastes best when mixed with hot plain rice and ghee.

 

 to  

 INGREDIENT TO ROAST & GRIND :

 

GROUNDNUTS- 1 TBSP

CUMIN SEEDS- 1 TSP

RED CHILLIES-4 

 

OTHER INGREDIENTS : 

 

IVY GOURD- 500 GRAMS

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

OIL- 1 TBSP

ONION- 2 NOS

MUSTARD-3/4 TSP

GARLIC CLOVES-4 NOS

CURRY LEAVES-2 SPRIGS

SALT ACCORDING TO TASTE

 

PROCEDURE :

 

1. Wash,wipe and trim the ends of ivy gourd and chop it length wise and keep it aside.

 

2.Dry roast groundnuts,red chillies,cumin seeds and grind to coarse powder on cooling. 

 

3.In a pan heat heat oil and fry the chopped veggies after adding salt.Add turmeric powder,chilli powder and saute till the raw smell evades and the veggie pieces are cooked,at the same time retain the crunch.

 

4.Now in another pan,add oil  and heat it.Splutter mustard seeds,add in chopped garlic cloves and chopped onions,salt and saute till onions turn translucent.

 

5.Add curry leaves and saute for a few seconds.

 

6.Transfer the sauteed onions over cooked ivy gourd and mix well.

 

7.At last add the ground powder and mix well. 

 

MINI JANGIRI

Diwali or Deepavali comprises three things by default: sweets, crackers, and new clothes. Though my interest in clothes and crackers has waned, as they no longer evoke the same childlike enthusiasm, my fondness for sweets remains unchanged.

In fact, after I developed an interest in cooking, I found it truly exciting to try making different varieties of sweets. Initially, I planned to prepare motichoor laddu, but I suddenly digressed from my original plan and decided to make mini jangiris instead. After watching several viral videos on the same, I simply couldn’t resist the temptation.

Since I was running out of orange food colour, I used yellow instead. You can even fry the jangiris on an ordinary pan, but using a paniyaram pan gives them a perfect circular shape.

So, here’s wishing you all A Very Happy Diwali with a plate of these sweet mini jangiris. May your life too be filled with those tiny sweet moments that make the journey of life truly joyful.

 INGREDIENTS :

 

URAD DAL- 1 CUP

SUGAR -1 CUP

WATER- 2 CUPS

ROSE ESSENCE-- A FEW DROPS

RICE FLOUR- 1 TBSP

OIL- 2 TBSP

GHEE- 2 TBSP

LEMON JUICE--1 TSP 

 

PROCEDURE:

 

1.Wash,rinse and soak urad dal in water for three hours. After three hours,drain water completely and blend it in mixer jar using very little water.

 

2. Take out the ground water in a vessel and keep it aside.It should be smooth and fluffy.

 

3.Take a small amount of water and drop it in a bowl of water,if it floats,then it is the right consistency.

 

4.Fill the batter into a zip-lock cover or any empty sachet after adding food colour and rice flour.

 

5.Cut the end of the cover,for the batter to flow smoothly.

 

6.Fill the cavities of the paniyaram with the mixture of oil and ghee and heat it.Now slowly squeeze the batter in clockwise direction into circles.Keep the stove in sim while fry.

 

7.When the jangiris are cooked,transfer the same to a plate and allow it to cool.

 

8.Mean while in a wide bottom thick pa,add water and sugar and allow the sugar to dissolve it completely prior to switching on the stove.

 

9.Now heat the pan and maintain medium heat.Switch off the stove,when the syrup reaches 1/2 string consistency.Add lemon juice to the sugar syrup to avoid crystallization.

 

10. Add rose essence,and transfer all the fried jangiris to the syrup and allow it to soak it in it.

 

 

 

KHARA MANDAKKI

Khara Mandakki is a much-loved snack from Karnataka, made mainly with puffed rice. It’s just perfect for those evening hunger pangs — light, crispy, and packed with spice. The burst of flavors, especially that hint of garlic, makes it really hard to stop at just one handful! The best part? You can make a big batch and store it in an airtight container to enjoy later anytime.

 

 

 

 

 

 INGREDIENTS :

 

PUFFED RICE- 2 CUPS

GROUNDNUTS- 1 1/2 TBSP

ROASTED GRAM DAL- 1 TBSP

SALT TO TASTE

CHILLI POWDER- TSP

TURMERIC POWDER-1/4 TSP

CURRY LEAVES- 2 SPRIGS 

GARLIC CLOVES-5-6 

CUMIN SEEDS- 1 TSP 

RED CHILLIES-2 

 

PROCEDURE:

 

1. If you are using fresh puffed rice,you can add it directly,on the other hand if it is not crisp,dry roast the same prior to preparing this snack.

 

2.Heat oil in a pan and splutter mustard seeds,red chillies,curry leaves,turmeric powder,chilli powder,chopped garlic cloves and saute in very mild heat.

 

3.Now add in curry leaves,groundnuts,roasted gram dal and continue roasting it in mild heat.

 

4.Now transfer the puffed rice over the seasoned ingredients and mix it in mild heat till the spices coat the puffed rice.

 

5.Now switch off the heat and serve.

OKRA THOGAYAL

I’m not a big fan of the slimy vegetable, okra, though I don’t completely dislike it either. Being a staunch vegetarian, I enjoy almost all kinds of vegetables. Coming to this dish,it’s one of the most unique recipes I’ve ever tried. I came across it in an Instagram reel and couldn’t resist giving it a shot right away. I tweaked the original version a bit by adding onions, and the result was a truly delectable thogayal — wonderfully flavorful and absolutely appetizing when paired with plain rice and a dollop of ghee.

 INGREDIENTS TO GRIND TO COARSE POWDER :

 

CORIANDER SEEDS- 5 TSP

CUMIN SEEDS- 1 TSP

MUSTARD- 1/2 TSP 

RED CHILLIES- 5 NOS

GARLIC CLOVES- 5 NOS

CURRY LEAVES- 1 SPRIGS

CORIANDER LEAVES( Chopped)--1/4 CUP

TAMARIND- SMALL PIECE

 

 INGREDIENTS TO GRIND TO PASTE :

 

LADY'S FINGER- 10-12  NOS

TOMATO- 1

ONION- 1

SALT TO TASTE 

 

FOR SEASONING

 

OIL- 3 TSP

MUSTARD- 1/2 TSP

CUMIN SEEDS- 1/2 TSP 

GARLIC CLOVES-4 NOS 

 

PROCEDURE:

 

1.Wash ,wipe and chop the  lady's finger,tomato and onions and keep it aside.

 

2.In a pan heat oil and splutter mustard seeds,cumin seeds,coriander seeds,red chillies,tamarind,curry leaves and coriander leaves.

 

3.Allow the contents to cool and grind to coarse mixture and keep it aside.

 

4.In the same pan add oil and saute lady's finger,tomato and onions after adding salt.

 

5.On cooling transfer the sauteed veggies to the mixer jar that contains the coarse mixture.

 

6.Grind every thing together to a thick paste without adding water.

 

7.Prepare the seasoning and add it to the thogayal and mix well. 

IVY GOURD MASALA

 

 I’ve always preferred Ivy gourd in curries and chutneys, but I absolutely abhor it in sambar or mor kuzhambu. When coated generously with spices, its flavor truly shines, and the dish turns out delectable. This spicy curry brings out the best in the veggie and pairs beautifully with plain rice, chapati, or phulkas. Personally, I find it a perfect accompaniment to majige huli (mor kuzhambu), oogarane huli, or even a .simple sambar enhanced with a touch of seasoning.

 

 

 

 

 

 

 INGREDIENTS :

 

IVY GOURD- 550 GRAMS

ONIONS- 2 NOS

TOMATOES-2 NOS

GINGER GARLIC PASTE-1 TSP

CUMIN SEEDS-1 TSP

OIL- 2 TBSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

RED CHILLI POWDER- 1 TSP

GARAM MASALA- 3/4 TSP

ROASTED AND CRUSHED GROUNDNUTS-  1 1/2 TBSP 

 

 INGREDIENTS TO GRIND

 

COCONUT GRATINGS-1  1/2 TBSP

PEPPERCORNS - 1/2 TSP

FENNEL SEEDS- 1/2 TSP 

 

PROCEDURE :

 

1,Wash,trim the ends and chop ivy gourd and keep it aside.You can either steam or boil the same.

 

2.In a pan heat oil,splutter cumin seeds,chopped onions,salt and fry till it is translucent.Now add ginger garlic paste saute till the raw smell disappears completely.

 

3.Now add chopped tomatoes and saute till mushy.

 

4. Now add turmeric powder,chilli powder and fry well.Now transfer the steamed ivy gourd to it.

 

5.Add the paste of peppercorns and coconut over this and simmer in mild heat till it blends well.

 

6. At last add garam masala powder and saute for a couple of seconds and switch off. 

 

7.Now add roasted and crushed groundnuts over this .

 

BRINJAL PODI CURRY

 

 

I’m a true-blue brinjal girl. Any form of it—curry, sambar, kootu, or bharta—completely fascinates me. Back in the day, whenever I went vegetable shopping, my mom would warn me not to bring home more than a kilo of brinjals. After all, she reminded me, there were other veggies that needed their share of attention in the kitchen too. But once, I got so carried away that I ended up buying every variety of brinjal on display!

Of course, reality hit soon that brinjals don’t stay fresh for long, and even in the fridge, they lose their charm with discoloration.  Now, I make a far more judicious purchase… though my heart still yearns to scoop them all up!

 

Coming to this curry,it’s a simple yet spicy one. The best part is, this podi isn’t limited to just this dish; it can be used to whip up all kinds of curries. I first came across the recipe in a cookery show, where the chef actually used it for making sundal. I couldn’t resist trying it out in a curry and it turned out to be a game-changer.

 

 INGREDIENTS TO ROAST AND GRIND:

 

CORIANDER SEEDS- 4 TSP

GRAM DAL-  3 TSP

URAD DAL- 3 TSP

PEPPERCORNS- 3/4 TSP

WHITE SESAME SEEDS- 2 TSP

RED CHILLIES- 5-6 NOS

CURRY LEAVES- 2 SPRIGS

COCONUT GRATINGS- 1 1/2 TBSP

SOLID ASAFOETIDA SMALL PIECE 

 

 OTHER INGREDIENTS ;

BRINJAL- 600 GRAMS

SALT TO TASTE

OIL- 1 TBSP

TURMERIC POWDER-1/4 TSP

 

 

PROCEDURE :

 

1. Wash,wipe and chop brinjal and keep it aside. 

 

2.In a pan heat oil and fry chopped brinjal after adding salt till its cooked completely and becomes tender. 

 

3.Add a  teaspoon of oil in a pan and roast all the ingredients one by one.At last add coconut and roast it. Grind to powder on cooling.

 

4. Now slowly add the powdered masala over the sauteed brinjal and mix well.

 

MATHANGA ERISSERY

 

Erissery is a coconut-based curry from Kerala cuisine that can be prepared with a variety of vegetables. I made a small tweak by using red chillies instead of green ones. If you prefer a milder flavour, you can stick to the authentic version, and for a spicier touch, add broken red chillies to the seasoning. I prepared this curry for lunch, and I must say,it pairs beautifully with plain rice and a dollop of ghee. I’ve already shared erissery recipes made with yam and raw banana, but I truly enjoyed the natural sweetness of pumpkin in this version

 

 

 

.

 INGREDIENTS :

 

PUMPKIN--500 GRAMS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

COW PEA BEANS- 2 1/2 TBSP 

 

INGREDIENTS TO GRIND COARSELY 

 

COCONUT GRATINGS- 2 TBSP

CUMIN SEEDS- 1 TSP

RED CHILLIES--3 NOS

 

FOR TEMPERING

 

COCONUT OIL--4 TSP

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

COCONUT GRATINGS- 3 TSP 

ASAFOETIDA-- 1/2 TSP  

 

PROCEDURE :

 

1.Dice the pumpkin  and chop it into small pieces as shown in the pic.Wash the chopped pieces and steam cook it along with turmeric powder and salt.Take care not to cook it too mushy.

 

2 Grind the above cited ingredients to coarse paste with little or no water.Reserve some amount of coconut gratings for using it in the seasoning.  

 

3.Steam cow-pea beans and keep it aside.

 

4.Add the coarse coconut paste over the cooked pumpkin pieces along with steamed cow pea beans and simmer in mild heat for a couple of minutes.  

 

5.Prepare the seasoning by heating 4 tsp of coconut oil.Splutter mustard seeds,urad dal,curry leaves,coconut gratings. Roast till the coconut gratings turn dark brown in colour and switch off the stove.

 

6. Transfer the seasoning to the pumpkin mixture and mix well.