Jack fruit curry

Ingredients:

1. Jack Fruit

Seasoning:
Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chillies - 1 no (make the chillies to 4 pieces)
Salt to taste
Hing - pinch

Preparation:

1. Fresh Jack fruit grind them into tiny pieces.
2. Cook the Jack fruit in water with turmeric powder and salt.
3. Squeeze all the water from the jack fruit making it dry.
4. In a pan add the seasonings (mustard seeds, urad dal, red chilies, hing) and add the squeezed jack fruit. 
5. Let the mixture cook for 5 minutes and turn off the flame.

Seasoning:
Urad dal, mustard seeds, Red Chilies and hing.

Jack fruit saddi koora (pulihora koora)

Ingredients:

1. Jack Fruit (1 can )

Seasoning:
Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chillies - 1 no (make the chillies to 4 pieces)
Salt to taste
Hing - pinch

Preparation:

1. Take the contents of the Jack fruit can (container) and grind them or cut into small pieces.
2. Cook the Jack fruit in water with turmeric powder and salt.
3. Squeeze all the water from the jack fruit making it dry.
4. In a pan add the seasonings (mustard seeds, urad dal, red chilies, hing) and add the squeezed jack fruit. 
5. Let the mixture cook for 5 minutes and turn off the flame.

Seasoning:
Urad dal, mustard seeds, Red Chilies and hing.

Jack fruit avakoora

Ingredients:
1.Jack fruit raw - 1Nos (I prefer can)

Seasonings:
1. Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. Oil
7. Tamarind - pea size
Salt to taste
Hing - pinch

Preparation:

Preparation of Ava:

Rice - 1/2 cup
Mustard seeds - 3 spoons
Red Chillies - 4 Nos

Soak the above ingredients and grind them to a very fine mixture.

1. Cut the raw jack fruit tin and wash the raw jack fruit thoroughly.

2. Grind the jack fruit coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded jack fruit flower in the boiling water and add the pea size tamarind and let the jack fruit cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the raw jack fruit.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the jack fruit and let it fry for few minutes and then add 4 spoons of ava mixture and add 1 cup of water and let it cook with the lid for 10 minutes.

arati puvvu koora (banana flower curry)- Popu koora

Ingredients:

1.Banana flower - 1Nos (I prefer can)

Seasonings:
1.Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. oil
7. Tamarind - pea size
Salt to taste
Hing - pinch

Preparation:

1. Cut the banana flower tin and wash the banana flower thoroughly.
2. Grind the banana flower coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded banana flower in the boiling water and add the pea size tamarind and let the banana flower cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the banana flower.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the banana flower and let it cook with the lid for 10 minutes.

arati puvvu ava koora (Avakoora)

Ingredients:

1.Banana flower - 1Nos (I prefer can)

Seasonings:
1.Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. Oil
7. Tamarind - pea size
Salt to taste
Hing - pinch
Preparation:

Preparation of Ava:

Rice - 1/2 cup
Mustard seeds - 3 spoons
Red Chillies - 4 Nos

Soak the above ingredients and grind them to a very fine mixture.

1. Cut the banana flower tin and wash the banana flower thoroughly.

2. Grind the banana flower coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded banana flower in the boiling water and add the pea size tamarind and let the banana flower cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the banana flower.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the banana flower and let it fry for few minutes and then add 4 spoons of ava mixture and add 1 cup of water and let it cook with the lid for 10 minutes.

arati puvvu fry koora (Banana flower fry)

Ingredients:

1.Banana flower - 1Nos (I prefer can)

Seasonings:
1.Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. oil
7. Tamarind - pea size
Salt to taste
Hing - pinch

Preparation:

1. Cut the banana flower tin and wash the banana flower thoroughly.
2. Grind the banana flower coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded banana flower in the boiling water and add the pea size tamarind and let the banana flower cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the banana flower.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the banana flower and let it fry for few minutes.

Vankaya Pachadi - No Onion

Ingredients:
1.tamarind juice - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5.Eggplant
6. Sugar 1 spoon
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add lemon size tamarind and 1/4 cup water and mix it well and sqeeze the juice.
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Eggplant and roast it on the stove top or roast it in the conventional oven.
4. Peel the skin off the eggplant.
5. Take the pulp of the eggplant and add it to the tamarind juice mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Roasting Eggplant in oven:

Take the eggplant and apply some oil to the eggplant and cover it with aluminium foil and bake it at 350 0C temperature in the oven for 30 mins and make sure it is cooked well.

Vankaya Perugu pachadi(Eggplant chutney)-No Onion

Ingredients:
1.Curd - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5.Eggplant
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add curd and 1/4 cup water and mix it well
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Eggplant and roast it on the stove top or roast it in the conventional oven.
4. Peel the skin off the eggplant.
5. Take the pulp of the eggplant and add it to the curd mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Roasting Eggplant in oven:

Take the eggplant and apply some oil to the eggplant and cover it with aluminium foil and bake it at 350 0C temperature in the oven for 30 mins and make sure it is cooked well. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Keera Dosakaya / Cucumber Pachadi - No Onion

Ingredients:

1. Keera Dosakaya - 1 Nos
2. Oil 2 spoons
3.Sesame powder  - 1/4 cup
4. Tamarind juice - 4 spoons
5.Mustard seeds 1/2 spoon
6.Hing
7. Red Chilli - 2 Nos
Salt to taste

Sesame Powder:

Dry roast and grind sesame seeds and Green Chilies. 

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Cucumber /Keera Dosakaya into pieces into a bowl.
2.  Add the tamarind juice to the vessel and add the Sesame powder.
3. Very tasty chutney is ready. It can be eaten as a side chutney/salad.

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Tomato Pachadi(No Onion)

Ingredients:

1.Tomatoes - 6 Nos
2. Oil    2 spoons
3. Methi seeds
4. Red Chillies  -2 nos
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Preparation:

1. Cut the tomatoes into pieces
2. In a pan, pour 2 spoon of oil and add the cut tomatoes to the pan and add salt while cooking the tomatoes.
3. Do not place a lid on the tomatoes while cooking the tomatoes.
4.Cook the tomatoes and make sure that the water from the tomatoes are dried up.
5. In a separate pan dry fry methi seeds and make it to a powder.
6. In a pan add 1/2 spoon oil and add red chillies, mustard seeds and add hing and add the seasoning to the tomato paste.
7. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Beerakaya koora (Ridge Gourd)-No Onion

Ingredients:
1.Beerakaya pieces
2. Urad dal
3. Chana dal
4. Whole Dhaniya
5. Whole Jeera
6. Methi seeds
7. Red chillies   
Salt to taste


Preparation:
1. First cut beerakaya into small pieces.
2.Take a pan and add oil to the pan.
3. Add beerakaya pieces and add pea size tamarind to the pan.
4. Cover the pan with the lid and add salt to taste.
5.Let it cook for 10 mins and remove the tamarind from the pan.
6.Add the menthikaram powder to the curry.
7. Saute the pan and add small piece of jaggery or 1/2 spoon of sugar.
8. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Menthikaram Powder:
1. Urad dal -2 spoons
2. Chana dal- 2 spoons
3. Whole Dhaniya 1/4 cup(4-5 spoons dhaniya powder)
4. Whole Jeera 1/8 cup (2-3 spoons Jeera powder)
Note: Jeera should be 1/2 of dhaniya added
5. Methi seeds 1/4 spoon
6. Red chillies 8 count

Take all the above ingredients and mix them in a grinder.with salt to taste. 
 

Vankaya mudda koora (brinjal/ eggplant curry)-No Onion

Ingredients:
1.Small ginger piece
2. Green chillies
3. Jeera
4. Small eggplants 8 nos
5. Potatoes 2 nos
6.Uad dal 1 spoon
7.Chana dal 1 spoon
8.Red Chillies 2 nos
9.Tamarind juice 1/4 spoon
Salt to taste

Preparation:

1. First Cut the small eggplants into 4 pieces.
2. Cut the potatoes into pieces
3. Cook the potatoes and eggplants and keep them aside. Add salt while cooking the potatoes and eggplants.
4. Do not use the water from the cooking the potatoes and eggplants.
5. Take a pan and add the seasonings and add the cooked potatoes and eggplants.
6. Then add the spice with ginger and redchilli paste.
7. Add pea size tamarind juice and add salt and let it cook for few minutes.
8. Serve with Rice. (This a traditional and authentic vegetarian delicacy).  

Spice Paste:
1. Ginger root small piece
2. Green chillies     4 nos
3. Whole Jeera   (1 spoon Jeera powder)

Take all the above ingredients and mix them in a grinder and make it a paste with salt to taste.

Seasoning:
Take pan and add oil and add urad dal, chana dal and red chilles and add hing

Vankaya Menthikaram (Stuffed small eggplant with spicemix)

Ingredients:
1.Small egg plants - 10Nos
2. Onion -  1 Nos
3. Urad dal
4. Chana dal
5. Whole Dhaniya 
6. Whole Jeera
7. Methi seeds 
8. Red chillies    
Salt to taste

Preparation:

1.First hold the eggplant with the stalk in one hand and slice the eggplant on the other side of the eggplant .
Note: Do not cut the eggplants till the end of the stalk
2. Stuff the eggplant with the Menthikaram powder.
3. Put some oil and fry the onions in a pan till golden brown,
4. Add the stuffed eggplant to the fried onions.
5. Cover the pan with the lid after sprinkling few drops of water.
6.Let it cook for 10 mins and turn the eggsplants.
7. Add pea size tamarind to the pan or 1/4 spoon of tamarind juice to the curry and cover the pan with the lid.
8.Fry the eggpalants till golden brown color and make sure that they do not turn black.
9.Remove the tamarind after some time if the pea size tamarind is added.
10. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Menthikaram Powder:
1. Urad dal -2 spoons
2. Chana dal- 2 spoons
3. Whole Dhaniya 1/4 cup(4-5 spoons dhaniya powder)
4. Whole Jeera      1/8 cup (2-3 spoons Jeera powder)
    Note: Jeera should be 1/2 of dhaniya  added
5. Methi seeds 1/4 spoon
6. Red chillies    8 count

Take all the above ingredients and mix them in a grinder.with salt to taste.
 

Vankaya Ullikaram (Onion stuffed Indian small eggplant)

Ingredients:
1 onion
1-2 Spoons red chilli powder
Salt to taste
Pea size tamarind
Salt to taste
Preparation:

1. First slice the onions into small pieces
2. Take the eggplant and holding the eggplant with the stalk of the eggplant in one hand and slit the eggplant from the other side of the eggplant into four pieces. Note: Make sure that the eggplant is not completely cut into pieces till the stalk.
3. Stuff the eggplant with the prepared onion paste.
4. Take pan and add the stuffed eggplants and sprinkle with few drops of water and cover with a lid.
5.Cook for 10 mins and turn the eggplants till they are golden brown color and make sure they don't turn black.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Preparation of the spice paste for stuffing:
Add the Onion pieces, Red chilli powder and tamarind and mix them together in the mixer with 4 spoons of water and add salt for this mixture.