Cabbage Mixed Veg Curry

Ingredients	Quantity
Chopped cabbage	1 cup
Mixed vegetables	½ cup
Chopped onion	½ cup
Chopped tomato	2
Green chili	4
Curry leaves	Few
Coriander leaves	Few
Salt	To taste
Chana dal	1 teaspoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Oil	2 table spoon
Turmeric	pinch

Preparation method

1. Heat the pan add oil to fry then add Chana dal,fry until red color then add black gram,mustard seeds, cumin seeds, fry it for 1 minute then add green chili, curry leaves onion fry it for 3 minutes then add turmeric, salt stir mix it well and then add tomatoes mix it and stir it well. Then add chopped cabbage mix it and cover the lid and cook it for 5 minutes. Remove the lid once cabbage is cooked and garnish with coriander leaves and mix it well and cook it for 3 more minutes then switch off the flame
2. You can serve it with hot plain rice or chapatti. 

 

Raw mango coconut chutney

Ingredients	Quantity
Chopped mango	1
Grated coconut	1 cup
Green chili	3
Red chili	6
Turmeric	Pinch
Salt	To taste
Black gram	1 tea spoon
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Hinge	Pinch
Oil	1 table spoon

Preparation method

1. Heat the pan add oil to fry then add Channa dal ,fry until red color then add black gram, mustard seeds, turmeric, red chili, hinge, fry it for 2 minutes then switch off the flame.
2. Add mango ,grated coconut, salt, red chili, green chili, half of the seasoning and grind into a coarse paste. Then put it into the bowl and add remaining part of the seasoning mix it into the chutney
3. You can serve it with hot plain rice with oil or dosa or vupudu pindi very tasty..

Anapakaya palu ballamu kura(Bottle Gourd)

Ingredients	Quantity
Chopped bottle guard	1 cup
Green chili	3
Curry leaves	Few
Coriander leaves	Few
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Red chili	3
Salt	To taste
Oil	2 table spoon
Milk	¼ cup
Sugar	1 tea spoon

Preparation method

1. Heat the pan add oil to fry.Add black gram fry until red color, add mustard seeds, then add green chili, red chili, curry leaves and fry it for 2 minutes then add chopped bottle guard and add salt.Mix it and cover the lid for 5 minutes in low flame then add 2 table spoon of milk  and 2 sppons of sugar stir it and cook it for 10 to 15 minutes then switch off the flame then garnish with coriander leaves
2. you can serve it with hot plain rice with ghee..

Curry leaves rice

Ingredients	Quantity
Curry leaves	1 cup
Boiled rice	1 cup
Chana dal	1 tea spoon
Black gram	1 tea spoon
Ginger	¼ inch
Garlic cloves	4
Salt	To taste
Coconut	¼ cup
Tamarind	Your taste
Oil	3 table spoon
Turmeric	Pinch
Green chili	4
Red chilly	3

Preparation method

1. Wash the curry leaves and drain it keep a side.
2. Put the curry leaves, green chili, garlic cloves tamarind ginger coconut grind it into a coarse paste.
3. Heat the pan add oil to fry then add  black gram, Chana dal, fry it for 1 minute then add grinded curry leaves paste fry it for 3 minutes then add salt, turmeric mix it well then add boiled rice and mix it again and stir it well then garnish with cashew nuts.
4. You can serve it with hot plain rice. This is very tasty and healthy recipe. 

Spinach (pala kura) pulusu

Ingredients	Quantity
Chopped spinach	1 cup
Green chili	3
Tamarind juice	To taste
Turmeric	Pinch
Salt	To taste
Mustard seeds	1 tea spoon
Fenugreek powder	¼ tea spoon
Cumin seeds	1 tea spoon
Red chili powder	1 tea spoon
Rice flour	2 table spoon
Dry roast sesame seeds powder	2 table spoon

Preparation method

1. Wash the spinach in 2 to 3 times and remove the water keep it aside.
2. Take a bowl and add spinach water, tamarind juice, salt, turmeric green chilies and cook it for 15 minutes.
3. Heat the pan add oil to fry then add mustard seeds, cumin  seeds, fenugreek powder fry it for 1 minute then add red chili powder, hinge fry it for 1 minute then put it into the pulusu . Then take a small bowl add rice flour and little bit water and mix it into the pulusu and cook it for 10 more minutes. Then add sesame seeds powder, mix it well and cook it for 5 minutes then switch off the flame.
4. You can serve it with hot plain rice with oil.

Tindoora (dondakaya) fry

Ingredients	Quantity
Tindoora  (dondakaya)	1 cup
Red chili powder	1 table spoon
Pea nuts	½ cup
Curry leaves	Few
Dry coconut powder	1 table spoon
Salt	To taste
Oil	2 table spoons

Preparation method

1. Wash the tindoora cut into long slices and keep it aside
2. Heat the pan add oil to fry then add peanuts fry it for 3 minutes then transfer it to a plate. The same add tindoora slices fry it for 5 minutes then add salt fry it for 2 minutes then add red chili powder, coconut powder, peanuts fry it for 1 minute. Then add garnish with fried curry leaves.
3. You can serve it with hot plain rice or chapatti. 

Rajma beans fry

Ingredients	Quantity
Boiled rajma beans	1 cup
Chopped onion	1 cup
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Curry leaves	Few
Coriander leaves	Few
Salt	To taste
Oil	2 table spoon
Green chili	3
Turmeric	Pinch
Dania jeera powder	½ tea spoon
Garam masala powder	¼ tea spoon
Red chili powder	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, green chili, curry leaves fry it for 3 minute then add salt, turmeric, boiled rajma beans fry it for 2 minutes then add Dania powder, red chili powder, garam masala powder stir mix it well and switch off the flame garnish with coriander leaves.
2. You can serve it with rice or chapatti