Dondakaya masala curry

Ingredients	Quantity
Tindoora (dondakayalu)	250 grams
Onion slices	1
Green chili	4
Ginger garlic paste	1 table spoon
Peanuts	1 table spoon
Sesame seeds	1 table spoon
Dry coconut powder	1 table spoon
Turmeric	Pinch
Salt	To taste
Red chili powder	1 table spoon
Tamarind juice	To taste
Coriander leaves	Few
Oil	3 table spoon

Preparation method

1. Wash the dondakaya and cut it into slices then add turmeric, salt then cook it for 1 whistle and keep it aside.
2. Heat the pan add peanuts sesame seeds, dry coconut fy it well . then grind it a coarse paste keep it aside.
3. Heat the pan, add oil to fry then add sliced onions, green chili fry them well. Then add ginger garlic paste, turmeric salt mix it and stir it well. Then add grinded paste, red chili powder mix it and cook it for 5 minutes then add cooked dondakaya mix it and stir it well .and cover the lid for 10 minutes then switch off the flame. Finally add garnish with coriander leaves.
4. This is very tasty for roti chapatti.

menthi pakoda

Ingredients	Quantity
Basin (sanaga pindi)	1 cup
Chopped fenugreek leaves	½ cup
Chopped small onion	¼ cup
Green chili	3
Red chili powder	1 tea spoon
Crushed garlic	1 table spoon
Turmeric	Pinch
Cooking soda	Pinch
Spring onions	3 table spoons
Oil	To deep fry
Hinge	Pinch
Ajwain	1 tea spoon
Cumin seeds	1 tea spoon
Salt	To taste
Hot oil	2 table spoons

Preparation method

1. Take a wide bowl add basin flour, and all ingredients mix it well. Then add hot oil mix it and add water mix it make a pakodi batter.
2. Heat the pan add oil to fry then prepare round shape small balls and put it into the oil for medium flame and  fry it  golden  brown color.
3.  
4.  

Mixed beans spinach curry

Ingredients	Quantity
Black eyed beans	½ cup
Rajma beans	½ cup
Chopped spinach	1 bunch
Ginger garlic paste	1 tea spoon
Dania cumin powder	1 table spoon
Red chili powder	1 table spoon
Salt	To taste
Chopped tomato	2
Chopped onion	1 medium
Oil	1 table spoon
Coriander leaves	Few
Turmeric	Pinch
Garam masala powder	1 tea spoon

Preparation method

1. Soak the black eyed beans, rajma beans overnight then cook it for 3 whistles. Then remove the water
2. Heat the pan add oil to fry then add cumin seeds,  fry then add onions, turmeric salt mix it and fry it for 3 minutes. Then add ginger garlic paste, tomatoes mix them and cook it for 5 minutes.
3. After that add cooked beans, spinach mix it and stir well. Then add all spices mix it and cook it for 10 more minutes. Finally garnish with coriander leaves.
4. You can serve it with chapatti or naan. It is very tasty.
5.  
6.  
7.  

Eggplant drumstick curry

Ingredients	Quantity
Eggplant (small)	1 cup
Drum sticks	2
Chopped tomato	3
Chopped onion	1(small)
Ginger garlic paste	1 tea spoon
Dania cumin powder	1 table spoon
Red chili powder	1 table spoon
Garam masala powder	1 tea spoon
Salt	To taste
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Oil	1 table spoon

Preparation method

1. Wash the egg plants and cut it into long slices then soak it in salt water.
2.  Cut the Drum sticks into medium pieces, and then keep then aside.
3. Heat the pan add oil, to fry then add mustard seeds, cumin seeds, fry it well then add turmeric, onion fry it for 2 minutes. Then add ginger garlic paste salt, chopped tomatoes mix it well. Once the tomatoes are cooked add the drum sticks and the eggplant pieces and add water mix it well and cover the lid for 15 minutes.
4. Then add red chili powder, Dania cumin powder, garam masala powder mix it well and cook it for 5 more minutes. Finally add garnish with coriander leaves.
5. You can serve it with plain rice or roti it is very tasty.

Cholay aloo curry

Ingredients	Quantity
Cooked  Chana dal	1 cup
Dania seeds powder	1 table spoon
Coriander leaves	1 bunch
Ginger garlic paste	1 table spoon
Chopped onion	½ cup
Chopped tomato	½ cup
Chana dal  masala	3 spoons
Red chili powder	1 table spoon
Turmeric	¼ tea spoon
Salt	To taste
Oil	1 table spoon
Mashed potato	1 cup

Preparation method

1. Wash the whole Chana dal soak it for 5 hours. Then salt and turmeric mix it and cook it for 3 whistles.
2. Heat the pan add oil to fry then add crushed Dania seeds, fry it for 1 minute then add coriander leaves, and add ginger garlic paste fry it well, and add chopped onion, salt, turmeric, mix it and fry it for 3 minutes then add Chana dal masala, red chili powder mix it and cook it for 2 minutes then add chopped tomatoes, cooked Chana dal  and boiled potato mix it and cook it for 5 more minutes.
3. Then switch off the flame.
4. You can serve it for chapatti Pori or very tasty.
5.  

Gutti vankaya vulli karamu

Ingredients	Quantity
Small eggplants	10
Chana dal	1 table spoon
Urad dal	1 table spoon
Fenugreek seeds	1 tea spoon
Dania seeds	1 table spoon
Red chili	8
Salt	To taste
Oil	4 table spoons
Coriander leaves	Few
Onions	1 cup

Preparation method

1. Wash the eggplants and cut vertical slits. And soak it for salt water and keep it aside.
2. Then heat the pan, add oil to fry then all seasonings fry it well. And transfer to plate. Then same pan add oil then fry it for onions 3 minutes then keep it aside
3. Then grind it coarse powder and then add onions, salt mix it and paste it one more time then keep it aside.
4. Then heat the pan add oil to fry , then take the egg plants and grinded paste  and stuff it into egg plants, then put it into the oil then cook it for  30  minutes  in the medium flame and cover the lid. Once cooked the eggplants then switch off the flame. Then garnish with coriander leaves.
5. You can serve it with plain rice or fried rice and chapatti very tasty.
6. .

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Palak paneer

Ingredients	Quantity
Spinach	1 bunch
Chopped onion	1 cup
Chopped tomato	1 cup
Ginger garlic paste	1 table spoon
Dania cumin powder	1 tea spoon
Red chili powder	1 table spoon
Garam masala powder	1 tea spoon
Oil	1 table spoon
Salt	To taste
Whole garam masala	1 tea spoon (cloves,cinanamon stick cardamom)
Paneer cubes	1 cup

Preparation method

1. Wash the spinach and soak it for warm water for 5 minutes then remove the water and then grind it to smooth paste and keep it aside
2. Heat the pan ,add oil to fry then add whole garam masala fry it for 2 minutes then add onions add salt fry it for 2 minutes then add tomatoes fry it for 3 minutes after that add ginger garlic paste fry it well. And cover the lid for 2 minutes, then add spinach paste mix it well.
3. After that add all spices mix it well, and cook it for 5 more minutes. Finally add cubed paneer, mix it well and cook it for 2 more minutes. Then switch off the flame.        
4. You can serve it with roti ,chapatti ,biryani very tasty.
5.  

Cauliflower masala curry

Ingredients	Quantity
Cooked Gobi (cauliflower)	1 cup
Ginger garlic paste	1 tea spoon
Salt	To taste
Red chili powder	1 tea spoon
Chopped onion	1
Chili	2
Dry coconut paste	2 to 3 table spoons
Dania powder	1 tea spoon
Garam masala powder	1 tea spoon
Coriander leaves	Few
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon

Preparation method

1. Heat the pan add oil to fry  then add mustard seeds, cumin seeds fry it for 1 minute, then add onions and salt, fry it for 3 minutes and add ginger garlic paste, green chili fry it well . After that add cooked cauliflower, coconut paste mix  and add water  cook it for 5 more minutes then add  red chili, powder Dania powder, garam masala powder mix it all together. Finally add garnish with coriander leaves.
2. You can serve it with chapatti or Pori very yummy.
3.  

Beet root kurma

Ingredients	Quantity
Chopped beet root	1 cup
Chopped potato	½ cup
Chopped tomato	½ cup
Chopped onion	1 cup
Green peas	¼ cup
Ginger garlic paste	1 table spoon
Red chili powder	1 tea spoon
Dania seeds	1 table spoon
Red chili	6
Cumin seeds	1 tea spoon
Fennel seeds (sump)	1 tea spoon
Cashew	¼ cup
Coriander leaves	Few
Whole garam masala	1 table spoon
Coriander leaves	Few
Salt	To taste
Turmeric	Pinch
Oil	2 table spoon
Coconut	2 table spoons
Poppy seeds	1 table spoon
Coconut milk	¼ cup
Curd	2 table spoons

Preparation method

1. Heat the pan add red chili, Dania seeds cumin seeds, sump fry it for 2 minutes then add cashews, poppy seeds coconut fry it for 1 minute  then add whole garam masala fry it well then switch off the flame
2. Then grind it into a smooth paste. Keep it aside.
3. Heat the pan add oil to fry then add onions fry it for 2 minutes then add salt turmeric, ginger garlic paste fry it for 2 minutes then add chopped beet root, and potato mix it and cover the lid for 5 minutes.
4. Once cooked the beet root then add tomatoes, green peas, grinded paste mix it and cook it for 5 more minutes then add  red chili powder, coconut milk, curd, mix it well and cook it for 3 more minutes then switch off the flame. Garnish with coriander leaves
5. You can serve it with chapatti or parathas very tasty and yummy.. .

Paneer makhani curry

Ingredients	quantity
Paneer cubes	1 cup
Chopped tomato	2 cups
Green chili	2
Chopped ginger	1 table spoon
Cashew	1 cup
Sesame seeds	2 table spoon
Coriander powder	1 table spoon
Sugar	1 table spoon
Salt	To taste
Butter	2 table spoon
Garam masala powder	1 table spoon
Coriander leaves	Few
Hinge	Pinch
Cumin seeds	1 table spoon

Preparation method

Chopped tomatoes, ginger, green chili grind it into a paste. And keep it a side.

Cashews, sesame seeds grind it into a paste. Then keep it aside.

Heat the pan, add butter to fry then add cumin seeds fry it for 1 minute. Then add tomato puree cook it for 5 minutes then add cashew paste mix it and cook it for 5 more minutes.

Then add all spices and salt mix it and cook it for 3 more minutes then add mix it paneer cubes  and cook it for few minutes then garnish with coriander leaves.

You can serve the paneer curry roti’s and biryani very tasty.