Soy chunks & Potato fry

Soy is a high protein food.The product we get in form of chunks and granules.Here i am using chunks.This can be prepared in couple of minutes easy to prepare and tasty too...

Ingredients

Soy chunks - 10

Potato - 1 

Onion - 1

Cinnamon stick 1" - 1

Clove - 1 

Cardamom - 1

Red chili powder - 1/2tsp

Garam masala powder - 1/4tsp

Yogurt/curd(thick) - 3tsp

Coriander leaves - few

Oil - 2tsp

Procedure

1. Soak the soy chunks in water for 15min or till they get soft.Squeeze out the water from it using hand and set aside.

2. Chop the potato into cubes.(i like to cut into soy chunk size) 

3. Put the pan add oil after heating,add crushed cardamom,clove,and cinnamon stick.Saute them for a while till the aroma comes out add the chopped onion and fry until they turn brown in colour.

4. Add the potato cubes and fry them until they becomes soft or half cooked.

5. Add the soy chunks,pinch of salt ,mix them and cook for 3-5mins by stirring.(You can sprinkle some water to make them soft)

6. Add all the spices and give it a mix.Now add the thick yogurt/curd and mix it.and let it cook until it looses oil and becomes dry.

7. Finally add the coriander leaves.

Your tasty Soy & potato fry is ready to serve.

Thanq for watching the blog,any comments/feedback are appreciated.

Carrot-Capsicum Fry

Carrot - capsicum fry is one of the delicious combination veg fries.Easy to prepare.The texture of the fry is not very dry.I learnt from my mom.it was one of the recipe in the liked list....:)This can be served with rice or roti.

Ingredients
Carrot - 3(medium)
Capsicum - 1
Onion(chopped) - 1(small)
Oil - 2tsp
urad dal - 1tsp
mustard seeds - 1/2tsp
cumin seeds - 1tsp
chana dal - 1/2tsp
salt
Red chili powder - 1tsp
Coriander leaves or mint leaves
Procedure
1. Wash the carrots,capsicum and chop them.

2. Heat oil in a pan add mustard seeds after they splutter add cumin seeds,urad dal chana dal and saute for a min.

3. Add the chopped carrot,pinch of salt and put lid.Cook in a low flame.Stir in between till they become soft.

4. Add the capsicum and fry them by stirring in between until they are 3/4th cooked.

5. Add the chopped onion and saute them until they are transparent.

6.Add salt and red chili powder stir for 3-4mins and finally add coriander leaves and  switch off the flame.

Carrot-capsicum fry is ready to serve with rice or roti.

• The capsicum should be 1/4th less measurement than the carrot.ex. if you take 1cup carrot you should take 3/4th cup of capsicum and 1/2 cup of onion. 
• Adding more coriander leaves good flavor.

Thanq for watching the blog,any comments/feedback are appreciated.

Happy cooking!

Dondakaya Kobbari Fry/ Tindora coconut fry "perfect for side dish"

Hi!Dondakaya is one of my Favorite vegetable from my childhood only because of this simple recipe "fry".My mom used to cook this fry  when she cooks dal(which is not my favorite)so that i will eat pappu along with that.Fresh,bright green tender tindoras are good for this.
This recipe best as side dish.
Ingredients
Tindora/Dondakayalu -1lb/1/2kg
Coconut powder
Salt
Red chilli powder - 1tsp
Curry leaves
Oil - 2-3tsp


Procedure
1. Wash the tindoras/Dondakayalu, remove the tip and tail ends.Slice them into thin rounds and keep aside.

2. Take a wide pan add oil,curry leaves(karivepaku),cumin seeds(jeelakarra) after they splutter add the tindora pieces/dondakaya mukkalu and salt so that they will be fried bit fast.Toss them with handle of the pan and fry until they are cooked.

3. Add red chili powder,salt and toss them for a while.

4. Add the grated coconut or dry coconut powder and fry for 5 mints on low flame.(until it absorbs).

 5.Switch off the flame and serve.

• Dry coconut powder takes less time rather than fresh grated coconut.

Thanq for watching the blog,any comments/feedback are appreciated.

Happy cooking!

Gutti Kakarakaya/Stuffed Bitter gourd no bitterness only spiciness

Hi!Most of them don't like bitter gourd only because of its bitterness. In that list my hubby is also one of the member.But This is one of my favorite veggie since i was a kid.In my childhood,we used to have bitter gourd plant but the veggie are not in bitter taste(i dont know why).so it became my favorite at that time.From that day to till now whenever i eat this vegetable i remember those days and enjoy the food.But i only know "simple fry".One fine day,i learned this recipe from my athamma(mother-in-law) which is veryyyy tasty.So i immediately tried with bit alteration.Because we don't get that small size of bitter gourd.Now i stopped cooking simple fry.Now this has become more favorite to me and my hubby too....:)You may like it too..

Ingredients 
Bitter gourds - 3 (here i could get big size but tender)
salt
turmeric
Tamarind - small lemon size
For Stuffing
Coriander seeds/Dhaniyalu -1 1/4tsp
Cumin seeds - 1 1/2tsp
Methi seeds - 1/4tsp
Chana dal/Bengal gram/senaga pappu - 1tsp
Urad dal/Minapappu - 1 1/4tsp
Dried Red chili - 3-4(acc to ur taste)
Curry Leaves - few
Asafoetida/Inguva
Ground nuts - 2tsp
Tamarind/Dry mango powder or Chaat masala for sourness 
Salt
Turmeric powder


Procedure
1. Cut the Bitter gourd to half and remove the seed inside.(you can make  into any no of pieces but  min of 2-3inch).

2. Take a vessel add 3-4 cups of water, salt,turmeric powder,tamarind and bitter gourd.Let them boil till they are soft/half cooked.After they are done take out to a plate and let them cool.(this process removes the bitterness of the veggie)

Boiling in salt,turmeric &tamarind

After Boiling

3. Take a wide pan dry roast all the above ingredients under "for stuffing" and make a fine powder.

4. Stuff the powder to the bitter gourd.

5. Take a wide pan(small or big acc to ur no of bitter gourd)add 2tspn oil Place the stuffed kakarakaya in the oil and cook on high flame for 4-5 min. Now, cover with lid and let them cook on medium flame for 5min. Keep checking in between and stir fry to ensure they don’t burn.

6. Now on low flame nicely roast the bitter gourd without lid. It should take 10-15min apprx  for the bitter gourd to cook inside and be well roasted.

Your yummy yummy stuffed kakarakaya is ready to serve.

• Store the remaining powder in a air tight container and use it for next time.
• If you have no powder,or in a rush to do, you still can have tasty with instant powder by mixing salt,red chili powder,garam masala powder,cumin powder,coriander powder,dry mango/chaat masala powder finally turmeric mix all these powder and stuff them.You still can have tasty recipe.

Thanq for watching the blog,any comments are appreciated.If tried let me know the outcome..Happy cooking!

Soy Granules Fry/Andhra Veg Kheema "high protein keema"

Hi!Todays recipe is that which can be prepared in very less time.I do this when i am getting late for the meal.There is a story behind this recipe whenever i make this recipe i remember the situation.In my childhood i attended the function in a village with my mom.as you all know in villages its not a buffet system of serving.When they are serving this recipe me & my mom asked not to serve non-veg still they did,at that time my mom's aunt told that its not keema(minced meat of lamb)its a soy granule fry.We were surprised,when we are tasting the dish we still have doubt...It was 100% tasted like kheema.I love non-veg so obviously i loved this fry and i always ask my mom to cook very frequentlly.She also enjoy in making because it takes only few minutes.Later when i grew i could know the importance of soya(i.e very high in protein).It has many health benefits,i will try to list out later.Lets go to the recipe.

Ingredients

soy granules - 1cup

Onion (big)- 1

green chillies - 2

ginger garlic paste - 1tsp

Oil - 2tsp

salt - req

Red chilli powder - 1tsp

Garam masala powder - 1/2tsp

Crushed cashew powder - 1 tsp

Coriander leaves - handful

Procedure

1.Soak the soy granules for 10min in water.

Before Soaking

2.Drain the water completely and squeeze the water from the granules by using hand so that excess water can be drained.

Soaked Soy Granules

3.Take a pan,after heating add 2 tsp of oil.Add green chilies,chopped(small) onion and fry until it turns brown color.

4.Add turmeric,ginger garlic paste and fry until it looses its raw smell.

5.Add the soaked soy granules and mix nicely and fry for 2-3 min.

6.Add salt,red chili powder,garam masala powder,cashew powder and very little water(1/2cup)just to absorb all the spices.and put a lid for 4-5min apprx

7. When all the water is absorbed take the lid and stir continuously till all the moisture is absorbed.

8.Finally add coriander leaves and switch off the stove.

Your Soy granules fry is ready to serve with rice/roti.

• You can cook with green peas is one combination
• Any leafy veg(usually mom cooks with fenugreek leaves)
• Potato and granules.

Thanq for watching the blog,any comments are appreciated.

Vankaya Karam/Stuffed Brinjal Fry "Simple & Superb"

Vankaya Karam is a quick,simple&tasty recipe which is andhra special.This lovely recipe can be a side dish with dals/sambar/rasam and rice.This gets me excited whenever I try to cook it for the day’s meal.Coarsely/Fine ground spices stuffing for the brinjals that are roasted on slow fire till they are cooked and  achieve a succulent yet crisp texture. Small, purple tender brinjals work best for this recipe.

Ingredients
Vankayalu/Brinjals - 1/4Kg - Wash,make + quarters and apply oil
Oil - 1tspn
For Stuffing

Corriander seeds/Dhaniyalu -1 1/4tsp
Cumin seeds - 1 1/2
Methi seeds - 1/4
Chana dal/Bengal gram/senaga pappu - 1
Urad dal/Minapappu - 1 1/4
Dried Red chili - 3-4(acc to ur taste)
Curry Leaves 
Asafoetida/Inguva
Ground nuts - 2tspn
Tamarind(very small) or Dry mango powder or Chaat masala for sourness 
Salt
Turmeric powder




Procedure
1. Take a wide pan dry roast all the above ingredients under "for stuffing" and make a fine powder.It should not be wet.












2. Stuff that powder to the brinjal.
3.Take a wide pan(small or big acc to ur no of brinjal)add 1tspn oil Place the stuffed brinjals in the oil and cook on high flame for 4-5 mts. Now, cover with lid and let them cook on medium flame for 10 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan

4. Now on low flame nicely roast the brinjals without lid. It should take 30mts apprx  for the brinjals to cook inside and be well roasted.


Your Vankaya karam vepudu/Stuffed brinjal fry is ready to serve with rice,dal/sambar..hmm....yummy:)

• If the brinjals are big and not very tender.then first saute them in oil till they are half cooked/become soft later stuff the fine powder and again nice roast the brinjals.You too can have the tasty yummy fry.
• Remaining powder can be stored in a air tight container and can use it for next time or other vegetable like Bitter gourd etc

Thanq for watching the blog,any comments are appreciated.