Cauliflower Briyani / Gobi Rice

Cauliflower Briyani

Gobi Briyani

Cauliflower biryani is a simple and easy recipe it like traditional veg biryani. It is a verity and spicy taste item for more verity taste purpose we can add vegetables, some item will cook with it and some other items will cook separately and after mix with in it.  In a cauliflower it has very good nutrients and also good for health for diet purpose also its helps. Mostly Kids like this gobi rice / cauliflower biryani, don’t think for your vegetarian friends this the perfect dish for veg - meals


Ingredients

Gobi and Greenpeas

• Basmati rice 1 cup
• Cauliflower – medium size
• Greepeas ½ cup
• Onion into slice
• Green chilly
• Jeera 1 tablespoon
• Garlic – 4 small pieces
• Ginger – small pieces
• Tomato – 1
• Cardamom – 1
• Clove – 1
• Cinnamon – 1
• Coriander powder – 1 tablespoon
• Red chilly powder – ½ tablespoon
• Turmeric – ¼ tablespoon
• Garam masala – ¼ tablespoon
• Coriander leave
• Ghee
• Water – 1 ½ cup
• Salt for taste


Method
Step - 1

Cauliflower pieces take bowl and wash it under running water then keep it a side, greenpeas soak it r until soft. wash the rice with enough water than soak it 15 min make it ready.
Step -2
Take a pressure cooker add ghee 1 tablespoon then fry cashewnuts until tern into brownish and add drained rice fry into 2 min. Add water and salt let it boil then close pressure cooker, wait for one whistle after come to room temperature open it until get into cool.
Step – 3
Garlic, ginger, green chilly and garam masala make it paste then keep it ready. Make tomato Paste keep a side.
Step – 4
Heat kadai with 1 ½ tablespoon oil add jeera sauté then add onions until tern into brown, mix green chilly paste and cook 2 min. add tomato Paste then mix well.

Step – 5
Then add red chilly, Coriander, turmeric, garam masala powders and cook it, then add cauliflower, green peas and salt, cover with plate until cauliflower cook. Add rice mix it well add coriander leaves.

Mix Rice with Gobi Masala

Moong Dal / Pesarapappu Bobbatlu

Moong Dal / Pesarapappu Bobbatlu 

Moong Dal / Pesarapappu Bobbatlu

Bobbatlu is a special Andhra traditional sweet, it is homemade recipe. We can chose for stuffing chana del in Andhra for variety taste I used pesarapappu or moong del. For sweet purpose we can use sugar or jiggery. We can chose Maida for traditional purpose otherwise we can take less oil with wheat flour and add little pit salt for verity taste. It mostly preparing in festival and Funtions.

Moong Dal / Pesarapappu Bobbatlu preparation time 

• Stuff prepare time  15 min
• Making roti time     20 min
• Cooking time 15 min
• Serve time 2 min

  

  Sweet Balls

 Ingredients

• Maida  2 cups
• Moong del 1 ½ cup
• Suger 1 ½  cup
• Oil & ghee 
• Cardamom powder ½ tsp
• Salt for taste

Method for Moong Dal / Pesarapappu Bobbatlu

Stuff Prepare

Step 1
Take a bowl, add maida and tablespoon oil and pinch of salt than mix well. Add required water make a dough mix well with oil than keep it a side.

Step 2
Take necessary water to boil moong del than cook it on medium flame upto moong del turn into cook. After cook moong del remove the water and mash it then keep it a side

Step 3
Bring a bowel add sugar & del then mix well cook it low flame until turn into thick mass. For the taste purpose add ¼ salt & Cardamom powder then turn off flame and mix well. After cool stuff then make it into small size balls and keep a side.

Babbatlu Preparation 

Step 4
Make small size of chapathi than take sweet ball place center of the chapathi and fold it without showing the sweet ball. Carefully make the balls like chapathi with fingers, same prepare all them and keep it a side

Step 5
Heat pan and place bobbatu then roast it with ghee both side until turn it golden brown remove from the plate. After come to the room temperature then serve with ghee.

Gutti Vankaya Kothimera Masala Karam

Gutti Vankaya Kothimera Masala Karam

Gutti Vankaya Kothimera Masala Karam

Gutti vankaya is a famous Andhra food. Every region has their own stuffing, vankaya has special taste like non veg taste. In this we are preparing gutti vankaya karam with coriander leaves, its look like green. It was so tasty and healthy for children’s who are not like to eat coriander leaves.  

Ingredients:

• Small Brinjals 10
• Green chills 4
• Coconut :3 tablespoon (dry or fresh coconut as your wish)
• Garlic : 6
• Ginger take same like garlic
• Cariander  4 small punch
• Oil we needed
• Salt for taste

Stuff Gutti Vankaya

Method for gutti vankaya kothimera masala karam

Step -1

Clean coriander leaves and cut into pieces than fry coriander and green chills (this is optional because some peoples not like with out frying) and grind garlic, ginger, coconut, green chills and coriander leaves and little bit salt.


Step -2

Take Brinjals put plus slit for every Brinjal keep it a side.

Step -3

Take kothimera masala paste and stuffed into every brinjal.

gutti vankaya fry

Step -4

Heat oil in kadai fry stuffed brinjals for 5 min until get into ¾ cook and add remaining kothimera masala karam than cook it

Step -5

Add salt we needed and also add some water then cook it until finish.

Serve with onion with hot rice.

MASALA BUTTERMILK

MASALA BUTTERMILK

In hot summer you need to beat the heat, butter is most important in summer season and it will help to us. Masala butter is most tasteful and colorful every one like it and also it was easy to prepare in home, it was health to our body and decreases our heat in summer. 

Mostly functions in summer season only this malasa butter look verity item in functions and also cool to the body. We drink butter every after lunch and dinner. In masala butter contain spicy. 

In my family every one like it and drink masala butter after lunch & dinner. Masala buttermilk help cooling our body heat, it will help India people in summer comparative to the usa.

Ingredient for masala buttermilk

Curd Melt

• Crud 1 cup

• Jeera powder ¼ tablespoon

• Green chill 1 (small round pieces)

• Lemon juice (half pieces)

• Coriander leaves  2 springs(cut into small pieces)

• Curry leaves – 1 spring

• Salt we needed 

• Water 

Meathod for masala buttermilk

Step -1 

Take 1 cup crud and add 3 cup of water, melt it keep it aside.

Step -2

Take a bowl and jeera powder1/4 tablespoon, green chill pieces, lemon juice, coriander leaves, curry leaves and salt than mix well.

Step-3

Add this ingredients into cued bowl and mix well then keep a side after 15 min and serve it to all. 

serve it

Kudumulu with Kobbari

Kudumulu with Kobbari

Kobbari Kudumulu  is a prasadam offer to lord Vinayaka, it is a favorite special iteam to Lord Ganesha and it is a prepared in Chaturthi Pooja. Every regions has different name, in andhr it is called kudumulu, in kudumulu we can add kabbari, senaga pappu it very tasty and simple process. Every state has they own version, this is Andhra style, in this we can use rava / Rice flour but I am using rava only with kobbari , senaga pappu and it not hard & sticky it happen in rice flour.



Ingredient 

Rave 1 cup

Senaga pappu ¼ cup

Kabbari peal ¼ cup

Water we need

Method of kudumulu


• Senaga pappu soak it in water for 1 hour and wash rice rava and keep aside.

• Add salt with 2 cups of water, boil it. Put on low flame and Pour rava with one hand slowly and moving with other hand to prevent lumps.

Cooking Kudumulu

• Add Senaga pappu and kobbari turumu, then mix well.
 
• Cook it on medium flame until water evaporates in between mix well the ingredient and off the flame.

• Transfers it into plate let it cool and make round rolls, then keep it aside.

Rounded rolls for kudumulu

• Meanwhile heat any kind of steamer and put all rounded rolls (kudumulu). Then cook it on steam atleast 7 to 8 min in high flame.

• After finishing take into plate and offer to lard ganesha

Poornam Boorelu recipe

Poornam Boorelu is a sweet traditional in Andhra, it is a popular recipe. It will make in festivals, weddings and any other functions. In old days only grandmother can cook this Poornam Boorelu, even my mother never cook it, I taste over their only I like it very much. When I tried it, I feel it very simple and easy recipe.When festivals came I like to cook this poornam Boorelu.

Poornam Boorelu

Ingredients (Outer Layer):

• Rice - 1 cup

• Minapapappu - 1/2 cup

• Salt - two pinches

Ingredients  (Sweet Poornam Filling)

• Senaga pappu  ½  cups

• Jaggery- ½  cups

• elaichi powder – ¼ tbsp

• Oil for Deep frying

Method of Outer Layer:

• Wash rice and Minapapappu keep it aside in water for overnight.

• Drain the water and grind the rice and Minapapappu get it smooth paste(Don’t use more water). This          grind paste should like dosa paste.

• Add two pinches salt in Batter and set aside.

Method of Poornam Filling:

• Cook the Senaga pappu with enough water. The Senaga pappu should cook like its shape and drain all         the water completely and let the Senaga pappu cool down for few minutes. 

• Now Add Senaga pappu, grated jaggery, elaichi powder. grind the whole mixture untill smooth.Taste           it, and keep a side.

• In case the poornam cannot make round balls means , then heat Poornam  in low flame atleast 10 min           upto thick form,  Allow poornam cool for few minutes and make round balls in medium size rolls. Keep         it aside.

Poornam Rolls

Method of Frying the Poornam Boorelu:

• Heat pan with oil for deep fry. Dip the poornam rolls in the prepared batter cover with batter and drop         it in hot oil  pan. 

• Fry it untill golden brownish. Serve it .

Perparing Poornam Boorelu

CHICKEN MANCHURIAN WITH EGG FRIED RICE

Chicken Manchurian with egg Fried Rice

Chicken Manchurian is a Popular recipe in Chinese dish , It contain verity taste. It was a easy and simple process, I like chicken Manchurian with egg fried rice. I will show you how to prepare.

INGREDIENTS FOR CHICKEN MANCHURIAN 

• 250 gm Chicken (bonless)

Deep fry with mixed chicken

• Corn flour 2 tablespoon

• Maida ½ tablespoon

• Egg 1

• Red chili powder

• Soya Souce

• Chili souce

• Tomato souce

• Onion (Pieces)

• Geen Chili (Pieces)

• Ginger and Gralic Paste 1 Tablespoon

• Oil

• Pepper (Optional)

INGREDIENTS FOR FRIED RICE 

• 2 cup rice

Fry Chicken Manchurian

• Egg 1

• Carrot 1

• Potato 1

• Ginger & garlic Paste

• Garam Masala

• Geen chili

• Curry & Coriander Leaves

• Chili, Soya & Tomato souce

• Salt we needed

• Oil we needed

METHOD OF CHICKEN MANCHURIAN

 Take a bowl and Chicken cudes, Corn floor 2 tbsp, 1 egg, Maida ½ Tbsp, red chili ½ tbsp, Ginger &           Garlic Paste 1 tbsp and Salt little bit than mix well and keep it a side for 1 hour.

 After 1 hour deep fry chicken cubes in oil and keep a side.

 Heat the pan with 1 tbsp oil and add chopped onion, green chili, fry it until brownish.

 Add soya , tomato & chili souce, then add salt, red chili powder and Pepper pinch.

Chicken Manchurian

METHOD OF FRIED RICE WITH CHICKEN MANCHURIAN 

 Boil Rice with salt & oil, then cool it and keep aside.

 Heat a pan with 2 tbsp oil, add green chili, carrot pieces, potato pieces, until cook it soft, then add curry and coriander leaves cook it 1 min more.

 Then add ginger & garlic Paste, Garam masala and salt mix it well. Add egg 1 fry it for few min then add soya souce ¼ tbsp, 1 tbsp chili & tomato souce, mix well and cook it for 2 -3 min.

 Then add chicken Manchurian recipe in it and fry it 3 min. Add boil rice mix well cook 5 more min in             low flame, if we need salt add it. Off flame and serve it

CARROT MASALA RICE (Spicy)

One of the verity in lunch box recipe is carrot rice, every one like verity items of dishes. Carrot is a health food but most of the children’s are not like to eat carrot, so they like verity type of foods, colorful items and tasty. Carrot rice like colorful and verity taste, so they like to eat delicious food. I never see carrot rice in my childhood, i taste it in my friend home and I learned there. Carrot contain sweet when we add masala it will be spicy.

Masala Carrot rice

CARROT MASALA RICE RECIPE

• Prep Time: 15 Mins

• Cook Time: 20 Mins

• Total Time: 35 Mins

• Serves: 2 min

Ingredients:

• Rice - 1 Cup (Basmati)

Carrot

• Carrot – 1 1/2  (peel)

• Onion - 1 Small 

• Green Chilli - 4

• Ghee – ¾  tablespoon

• Cloves - 3 

• Cinnamon - 1 small piece

• Cumin Seeds – ¼ tablespoon

• Mustard Seeds - ¼  tablespoon 

• Curry Leaves - 1 spring

• Ginger-Garlic Paste - 1 tablespoon

• Turmeric Powder - ¼  tablespoon (Some color purpose add ½ tablespoon more)

• Garam Masala - 1/2 tablespoon 

• Lemon Juice – half 

• Salt - To Taste and tasting salt

• Oil – 11/2  tablespoon

• Kaju- 7-9 (Optional)

Preparing Vegatables

• Peel Carrot

• Onion Cut into sliced pieces 

• Green Chill cut two slice

• Method Carrot Rice

Step – 1

Wash 1 cup rice (basmati) add 1 ¾ cup of water and cook it in pressure cooker (not only pressure cooker / open kadai)

Step - 2

Heat Kadai, pour oil 1 ½ tbspand ¾ ghee. Then add cumin seeds, mustard seeds, cinnamon, cloves, and curry leaves fry it 2-3 min. Add onion, tasting salt , kaju and ginger & garlic paste until tern into brownish.

Step -3

Preparing Carrot rice

Add Peel Carrot cook into 4 min until tern into soft and mix well.

Step - 4 

Add turmeric, garam masala and salt (how much we needed) and add cook rice until mix well in carrot masala (take care when you mix rice with carrot it will break).

Step – 5

Cook rice 2-3 min with medium flame, off flame add lemon juice and serve it.

ONION CARROT RAVA DOSA

Rava Dosa

Onion carrot Rava dosa easy to make time saved breakfast. It is a south Indian special dish. We can use milk instead of water and onion & coriander leaves it will give good taste for rava dosa. It is simple homemade recipe.

Prepare time : 5 min

Cooking time : 10 min

Total Time : 15 min

Serve time: 2 min


INGREDIENTS FOR RAVA DOSA:

• maida – 1/2 cup

• Rice powder–2 cup

• Onion– 2 (cut into small pieces)

• Green chilies thin spieces – 2

• Cumin seeds – 2 tsp

• Coriander leaves  (cut into small pieces)

• Kaju ½ cup

• Carrot ½ cup (turumu)

• Oil

• Salt for taste

Mix all Ingredients

METHOD OF RAVADOSA:

Step :1

Take a bowel and mix rice powde 2 cups, ½ cup maida and salt we need and add water 6 or 7 cups. Mix well and keep it aside for 1 hr.

Step :2

After 1 hr add some onions, green chills,cuminseeds, and coriander leaves . don’t make thick layer and some more water. Add salt we needed.

Step :3

Rava Dosa with Carrot & Kaju

Heat Pan when it became hot, clean with it onion and pour it in thin round shape. On the top granish with onion, greenchills, carrot, turumu, kaju and oil.

Step :4

After that cook it on low flame until tern into crisp and serve it into your plate



Note: 

Before use pan sprinkle some water in the pan, when Dosa on the pan, put on low flame.

After finished dosa and wait for few min pan to get hot, sprinkle some water to get better dosa.

Tomato rice with spicy

Tomato rice with spicy 

Tomota rice is simple process and essay to cook for lunch box, when we are hurry to office. It is south Indian popular recipe. It look like a special iteam in our lunch box, this is not much difficult recipe and every one can cook in their home.

Tomato rice 

Tomato rice   (spicy)

Prep time - 10 mins

Cook time -15 mins

Total time - 25 mins

Serves -2

Ingredients needed

Tomatos 

Rice - 1 ½  cup (Basmati)

Onion – 1 medium

Green chili - 4 slit

shah jeera ½ tablespoon

Mustard seeds ½ tablespoon

tomatoes (pieces)  - 4 (medium size)

Mint leaves – (Small pieces)

Coriander leaves – (Small pieces)

Mustard seeds ½ tablespoon

Turmeric powder -1/4 tsp

 Garlic & Ginger paste - 1 ½ tsp

Garam masala powder -1/2 tsp

Tasting Salt ½ tablespoon

Salt as needed

Preparation for Tomato Rice

Wash basmati rice, drain sometime  and keep it aside.

Cut tomatoes small pieces ,cut onions Sliced and chili into two slit.

Method Tomato rice (spicy)

Step -1

Heat water until boil and add drained 2 cup rice into hot water, cook it 95% and keep it side.

Step -2

Preparation

Heat oil in a pan, add shah jeer, mustard seeds, chilis  cook for ½ minute then add thinly sliced onions. And Mint & Coriander leaces (pieces) fry few minutes.

Step-3

Then add tomato pieces fry it until soft, then add turmeric, Ginger & garlic paste, garam Masal Powder and Tasting salt.

And Add cooked rice, if need salt add it and cook 5 min more

Garnish with coriander leaves.

GUTTI VANKAYA MASALA STUFF CURRY

Gutti Vankaya Masala stuff curry

Gutti vanakaya masala  staff curry

Andhra special dish is Gutti Vankaya. It is very simple and easy process comparatively to Non- Vegetarian and it will get similar taste. When the guest are arrayed, this is one of the traditional dish we can make easily in short period of time with taste food.
 
Ingredients:

Small Brinjal 10

Chilli Powder 1 Tablespoon

Turmeric Powder ¼ Tablespoon

2 green Chills

Curry leaves

Oil 2 Tablespoon

Salt for taste

Coriander leaves

For stuff

Peanuts  ½ small glass

1 Tablespoon senagapappu

1 Tablespoon minapappu

2 tablespoon dry coconut

Ginger & Garlic Paste 1.5 Tablespoon

2 Small onion

Oil 1 Tablespoon

Salt for taste

(+) Plus slit Brinjal

Method of preparing stuff:

Heat pan and 1 tablespoon of oil then add senagapappu, minapappu and fry it golden brownish shade, remove from the pan and keep it side.

In the same pan, add peanuts fry it for 2 minutes. Grind the roasted items, 2 tablespoon dry coconut, 2 small onion (pieces) and salt we needed. After grind and ginger & garlic paste, keep it side.

Method of preparing Curry:

Stuff Brinjal

Wash Brinjal and cut into a plus (+) slit on the bottom of the brinjal and fill the stuff paste in the middle of the brinjal and keep it all brinjal like it.

Heat oil in vassal, pour 2 tablespoon oil add stuffed Brinjals until fry turn into soft, remove it and keep it side.

In the same vassal add curry lease, green chills, fry it for 1 minutes then add remain stuff (after stuff filed in the middle of the brinjal) and fry it brownish.

Fry Stuff Brinjal

Than add chili powder, turmeric, salt fry for 1 minute and again add fried stuff brinjals cook for 5 minutes then turn the flame. Garnish with corianders leave.

Sever it hot with roti and rice, if we add ghee its so taste.

Special Prawns Biriyani

Special Prawns Biriyani

Special Prawns Biriyani it taste in sea food. Biriyani means where curry and rice of meat/seafood separately cooked, than take together. I make chicken biriyani Many times. Recently I tried prawns Biriyani it was very taste, I like so much. After that I tried so many recipes in biriyani. So I presenting one recipe for you.

INGREDIENTS

cleaned Prawns 200 gms

Basmati Rice: 2 cups

Onions: 1 sliced

Green chillies: 2

All Biriyani Iteams

Ginger: 1 inch piece

Garlic: 1 pod.

2 sprigs Coriander leaves (more for garnishing)

Chilly powder: 1 tablespoons
.
Turmeric powder: 1/2 tablespoons

Pepper powder: 1/2 tablespoons

Curd: 2 tablespoons

Salt for taste

Oil/ghee as needed

½ Lime: Juice

Shah jeera: 3/4 tsp

Cardamon: 5

Cloves: 6
Cinnamon: 2-3 medium sticks

Peppercorns: 1/2 tsp

Bay leaves: 2

Prawns gravy

METHOD OF PRAWNS BIRIYANI:

Mix the prawns with turmeric, chilly powder, pepper, and little salt. Keep aside wash Clean and 1 ½  cups of basmati rice, Keep aside.

In a heavy vessel (it should Contain 1 ½  cups of cooked rice) and Heat 1 tablespoon of ghee / remaining oil how much we need. Add in the prawns (which were magnate before keep aside) on low flame lightly fry it and little salt, fry 4 min.

When it is lightly fry, take the prawns on to a plate. Add 1 Tablespoon Oil In the same pan, the oil is now shrimp flavored, add 3 cardamon, 1 cinnamon, 4 cloves,  1/4 tsp of shah jeera,1 bay leaf.

Add onions sliced, let it cook untill tern into brownish, grind 2 green chilles, and coriander leaves along with ginger, garlic,. Add it with brownish onion. On low flame mix well till the raw flavor vanishes.

Add 1 tsp chilly powder, 1/2 tsp pepper powder, 1/2 tsp turmeric, mix well Add in the 1tomatoes pieces . Mix and let it fry for sometime until tern into paste.

Then add 2 tablespoon of curd, Mix well and cook few min in low flame. Add fried prawns (where we taken in a plate) and let cook for a few minutes, then switch off the fire, Keep aside.

In a big vessal(which we can cook 2 cups of rice) pour water to boil. Add the Biriyani iteams, 1/2 tsp shah jeera, add salt. When the water comes to a boil than add the rice. When the rice is 75% cooked, pull water in the rice and keep aside.

Then rice is ready, pour lime juice into it and mix well and keep aside. Heat the pan which contain masala prawens and spread it on the pan and add cooked rice on top of it.

Add a bit of ghee and coriander leaves on top. Cover the pan top tightly remaining 25% cook here with masala, 15 min on low flame. After finishing 15 min off flame and hot hotly serve it

CHILI FISH FRY

Majority of People like sea food in that mostly guys favorite dish. Chili fish fry recipe, we don’t make frequently. When I prepare this in my home, my family like it very much and ask me again & again. Hardly these delicious foods take little time only, it easy and simple process. In this fish fry, we can use side dish like samdar & rasam and it was a good combination.

Try it in your home, I will look to hear we enjoyed more than me. 

 

CHILI FISH FRY 

• Prep time: 15 Minutes

• Cook time: 20 Minutes

• Total time: 35 Minutes

• Serves: 4-5 Minutes

Ingredients:

Mix all ingredient and keep it side

o Fish Pieces 6 to 7 

o Conflour 1 Tablespoon

o Wheat rice ½ Tablespoon

o Maida ½ Tablespoon

o Egg 1

o Chilli Powder 1 spoon

o Turmeric

o Salt for taste

o Garam masala powder 1 spoon

o Ginger garlic paste 1 tablespoon

o Coriander Powder

o Curry leaves

o 6 Green chili  

o Pinch of Pepper

o 1/2 lemon juice

o Oil

Deep Fry

METHOD OF CHILI FISH FRY

Step:1

Take a bowel and Mix all ingredients like fish pieces, conflour, maida, wheat rice, egg, chili powder, turmeric, pinch of pepper, Ginger garlic paste, garam masala, lemon water, and coriander leaves.

Step: 2

Mix well this all ingredients, keep it fridge atleast 1 hr. Fry green chili and curry leaves keep it side

.

Step: 3

Heat oil in akadai and salt & fry fish pieces deeply until they turn into light brownish

Step: 4

Heat ½ tablespoon oil in pan and keep fish pieces on it, add fried chili and curry leaves cook at least 2 or 3 minutes and off flame.

Garnish  with coriander leaves.

Fish Fry

Pesara Pappu Rasam Recipe

Pesara pappu rasam is very easy to digest and giving cool to the body in summer in our homemade recipe. Pesara Pappu is also know as moong dal, it is Andhra style. This is easy rasam recipe that no garlic & ginger paste, no rasam powder.

Add Water in Pesara Pappu

Ingredients 

½ cup Pesara pappu

1 Small onion (cut into sliced)

karivepaku leaves

lemon juice

turmeric pinch

hing pinch for taste (optinal)

jeera and mustard seeds

Small pinch of menthulu for taste

3 geen chili

coriander leaves

Salt to taste

Method of  Pesar Pappu Rasam

Step: 1

Boiled Pesara Pappu Rasam

Use I cup of water in ½ cup of Pesar Pappu and boil it until smooth and soft.

Step: 2

Add salt, turmeric and green chili powder, mix well and cook for 3 min. 2 cup of water pour it and bring it a boil, after boiled keep it a side

Step: 3

Heat ghee in a pan and add jeera, mustard seed and menthulu then they tern into fry and add karivepaku leaves / hing (optional). Add onion untill tern into light brownish

Step: 4

After that add boiled pesar pappu into this fry, cook it 5 min more in medium flame than off it and add lemon juice. Garnish with coriander leaves, serve it.

Serve it

Masala Bhindi Fry

MASALA  BHINDI FRY WITH TASTY

Masala Bhindi Fry is a tastily in roti & puri, it is simple and easy homemade recipe. Bhindi is good for health, this is perfect lunch & dinner “we can do parallel work also.
We can eat with plain rich,it is very taste for me. You can make side dish like rasam, dal & samber.


Masala Bhindi Fry

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Serves: 4-5 Minutes

Ingredients:

Bhindi - 200 gms

3 Green Chilli

2 Onion  (11/2 cups)

3 Tomato   (1cups chopped)

Red Chili Powder  2 tablespoon

Dhaniya Powder  2 tablespoon

Turmeric Powder 1/2 tablespoon

Jeera  1 tablespoon

Ginger-Garlic Paste 1/2 tablespoon (Homemade Ginger-Garlic Paste)

Garam Masala - 1 tablespoon

Oil - 2 tablespoon

Salt for Taste

coriander leaves

Method  of Masala Bhindi Fry:

Step:1

Wash and dry then cut bhindi head & tail, heat 1 tablespoon of oil in a pan and Cook bhindi  light golden shade and soft, keep aside.

Step:2

After frying Bhindis, Cut small pieces onion, greenchili, coriander leaves, and tomato.

Step:3

In a same pan add 1 tablespoon oil, add Jeera seeds, than Now add onion, green chilli, ginger-garlic paste and little bit of salt Cook onion until tern inti brownish

Step: 4

Now add red chilli powder, dhaniya Powder, turmeric powders and mix well. Add tomato, salt for taste and cook tomato until gets mashed.

Step: 5

And Add fried bhindi and mix well, cover and cook for 10-13 minutes in medium flame or until bhindi gets cooked.

Step: 6

Add garam masala, mix well, cover and cook for 3 minute, and off flame.

Garnish  coriander leaves, Serve warm with roti

SERVE WITH ROTI