Andhra styled whole Brinjal gravy

Andhra styled whole Brinjal gravy

• Baby Brinjal ( small round brinjal's ) ...10 ( i used green variety )
• Tamarind-Lemon size  
•  Peanuts..1/2 cup  
•  White Sesame Seeds..1/4 th cup   
• Oil - 1 tblsp 
• Cinnamon stick-1/2 inch 
•  Cloves-3
• Bay leaf-1
•  Onion -1
• Ginger Garlic paste- 1 tsp 
• Green chilies-2 
• Red chilly powder - 1tsp or according to the spice . 
• Turmeric Powder-1/4 th tsp
• Garam masala powder- 1 tsp 
• Salt to taste

Garnishing 

• Coriander leaves chopped ..2 tsp 

Method

Wash  baby brinjals n  slit each brinjal into four sections lengthwise without cutting off the crown. Soak the slit brinjals in water to remove the bitterness if any . 

  soak the lemon sized tamarind in 1/4 th cup water and extract the pulp

Chop the onion n green chilly . 

Dry roast groundnuts on low flame ..cool n remove the skin ..keep aside 

Dry roast sesame seeds on low flame till it turns its color .. remove n keep aside.

Cool both the roasted stuffs n grind to a powder .

In a kadai add oil add cinnamon stick , cloves, bay leaf n stir for a minute . Add chopped onion n saute till pinkish red , then add chopped green chilly n fry again for a few seconds  . Add ginger garlic paste n fry till the raw smell goes. Add the brinjal's n saute for 3  mts stir well so that it wont stick to the base . ( sprinkle little water to avoid burning ) Add the peanut and sesame powder. Saute it for a min. Add tamarind pulp ,  chilly powder n turmeric powder , water and salt . Cook well , add the garam masala  , mix well . Add chopped coriander leaves . 

Serve with Ghee Rice /Rottis/Phulkas . 

Puffed Wheat Masala

Puffed Wheat Masala

• Puffed Wheat ..3 cup's
• Oil ..1 tblsp
• Mustard seeds .. 1 tsp
• Cumin seeds..1/2 tsp
• Hingu/Asafoetida..generous pinch 
• Curry leaves ..2 sprig 
• Roasted gram/Hurikadale ..2 tsp
• Groundnuts ... 2 tsp 
• White sesame seeds..1 tsp
• Red chilly powder..1 tsp
• Cumin powder..1/2 tsp
• Coriander powder..1 tsp
• Turmeric powder ..1/4 th tsp 
• Dry copra slices ... 1/2 cup 
• Salt to taste 

Method
Dry roast puffed wheat till crisp on low flame  for few mts in a kadai . Remove it .

Dry roast white sesame seeds .Remove it 

In a kadai add oil n saute the dry copra slices till reddish brown . Remove it 

In the same kadai add rest of the oil , splutter mustard  seeds, add cumin seeds n once they crackle add hing, curry leaves  groundnuts n fry for a while, then add roasted gram n fry even this for a while , add all the powders, salt n mix well .Add the roasted puffed wheat, roasted sesame seeds n roasted coconut dry copra slices , stir well .  

Cool n store in airtight container . 

Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala )

Bhenda Songa with Ground Masala ( Ladies finger cooked in spicy ground masala ) 

• Tender Bhenda /Ladies finger  - washed n chopped into roundels ..2 cup's  
  Onion - 1 
  Oil - 1 tblsp  
  
  To Grind to a fine paste 
  • Roasted dry red chilly - 3 short n 8 long or adjust according to the spice 
  • Coriander seeds -2 tsp ( not roasted )
  • Tamarind - Tamarind seed size
  • Salt to taste ..
  
  Method 
  Grind Red chilles , coriander seeds n tamarind to a very fine paste ! 
• 
  In a kadai add  oil , chopped onions and fry till pinkish red  , then add the chopped ladies finger roundels n fry well till the stickiness goes . then add the ground paste and fry till the  raw smell goes , add salt stir n cook till the  ladies finger is soft  . 

Ambe saat Gojju

Ambe saat Gojju 

• Aam papad /Ambe saat ... 1/2 cup pieces 
• Water ..1 cup 
• Jaggery ... Small piece 
• Salt to taste 

Season 

• Oil..1 tsp
• Mustard seeds..1/2 tsp
• Red chilly .. 2 
• Curry leaves ..1 sprig 

Method
Wash the ambe saat n boil it in water , along with salt n jaggery till soft ..cool n mash it well . Then give the seasoning 

Raw Mango Red Chutney

Raw Mango Red Chutney 

• Raw Mango.. 1
• Mustard seeds ..1/2 tsp 
• Jaggery .. chick pea size 
• Salt to taste 

To grind to a powder 

• Oil ..1 tsp
• Dry red chilles ..3 
• Methi seeds/Fenugreek seeds .. 1 pinch 
• Turmeric powder..1/4 th tsp 
• Hing/Asafoetida ..a generous pinch 

Season 

• Oil..1 tblsp 
• Mustard seeds ..1/2 tsp 

Method 
Wash the raw mango , peel n grate it .

In a pan add oil n roast dry red chilly, methi seeds, hing n turmeric powder ..CooL n grind to a powder along with raw mustard seeds . 

In a kadai add oil, splutter mustard seeds then add the grated raw mango n fry well till the raw smell goes.. Add the ground powder, salt  n jaggery .stir n fry well . 

This can be stored for few days if more oil is used . 

Tikshi Midshi Rotti with Batate Sukki Bhaji ( Spicy Salty Pooris n Potato Dry Palya )

Tikshi Midshi Rotti with Batate Sukki Bhaji ( Spicy Salty Pooris n Potato Dry Palya )

• Wheat Flour..2 cup's
• Maida ..1/2 cup 
• Green Chilles... 6 
• Hing/Asafoetida ... generous pinch 
• Salt to taste 
• Oil for deep frying 

Method 
Crush chilles coarsely .

In a bowl add wheat flour, maida, hing, salt , crushed green chilles n enough water to prepare a stiff dough . Make lemon sized balls n roll into poori size n deep fry till golden brown .Remove on tissue paper to remove extra oil .

 Batate Sukki Bhaji (  Potato Dry Palya )

• Potatoes ..4 
• Oil..2 tsp
• Mustard seeds..1/2 tsp
• Hing/Asafoetida ..generous pinch 
• Green chilly ..3 
• Curry leaves ..1 sprig 
• Turmeric powder..1/4 th tsp
• Grated coconut ..1 tblsp
• Salt to taste .

Method
Wash the potatoes n pressure cook it..cool, peel n mash it well . 

Add salt to the mashed potato n mix well .

In a kadai ad oil , splutter mustard seeds, add hing, chopped green chilly, curry leaves n stir for a while , add turmeric powder n then add the mashed potatoes . mix well ... Add grated coconut n mix well . 

Blorean Rasam with home made rasam powder

Blorean Rasam with home made rasam powder

• Thur Dhal..1/2 cup
• Tomatoes ..2
• Tamarind ...Marble size
• Rasam powder..2 tsp
• Jaggery ... marble size
• Grated coconut ..2 tsp
• Salt to taste .

Season 

• Ghee..2 tsp
• Mustard seeds..1/2 tsp
• Curry leaves..1 sprig 

Method
Wash thur dhal, chop tomatoes n pressure cook it. Cool n churn well . 

Add jaggery, tamarind ( soaked in little water for about 10 mts ) , rasam powder, salt  to the cooked stuffs adding enough water for rasam consistency  n boil well . Add grated coconut n give a quick boil . Then give the seasoning . 

Blorean Rasam Powder 

• Coriander seeds..1 cup
• Cumin Seeds ..2 tsp
• Methi seeds /Fenugreek seeds .. 2 tsp
• Pepper corns ..11/2 tsp 
• Red chilly ..125 gms'
• Turmeric ..1 piece ( crushed ) 
• Curry leaves ..1 cup
• Mustard seeds..1/2 tsp 
• Hing/Asafoetida ... generous pinch 
• Oil..1 tblsp  

Method 
In a kadai add oil n fry all the ingredients  separately on low flame till the aroma oozes out . Cool n powder it . 

Store in air tight container. this will remain fresh for about 6 months .