Crispy lady's finger

Lady's Finger is a fiber rich vegetable. The fiber content has many health benefits, it stabilizes the blood sugar levels, helps in digestion, and also prevents constipation. Folates present in lady's finger is good for pregnant women as it reduces the neural tube defects of a new born.

 As its name suggests, crispy lady's finger is a very light and crispy dish and a very easy to prepare recipe.

Ingredients
10 Lady's fingers
4-5tbsp Gram flour
1tbsp corn flour
1 tbsp Chilly powder
1/2 tbsp Chat masala (optional)
Salt to taste

Method
Once you wash the lady's finger, dry them well. Slice the lady's finger very thinly and keep them aside.
Now prepare a mixture of above mentioned ingredients.
Coat the lady's finger well with the mixture and keep it aside for 10-15 minutes.
Heat oil in a vessel and deep fry the lady's finger.
Yummy and crispy lady's finger is ready to serve.

Achari Bhindi

An exotic and palatable dish with Lady's finger. Simple to cook and serve.

 







Ingredients
 250gms lady's finger
1/2 tbsp mustard seeds
1/2 tbsp fenugreek
1/2 tbsp fennel seeds
1 inch sized ginger
1-2 onions
1 tomato
1/2 tbsp turmeric powder
1-2 tbsp chilly powder
1 tbsp coriander powder
2-3 tbsp curd
Vegetable oil
Salt to taste

Method
Slice the lady's finger to 1 inch length pieces.
Take a pan, heat oil and fry the lady's finger pieces till they turn tender and keep them aside.
In the same pan, add mustard seed, fenugreek, fennel seeds. Once they splutter add sliced onions and sliced ginger.
Once the onions turn light brown, add salt, turmeric powder,chilly powder, coriander powder, tomato and cook for 5 minutes, now add curd.
Let it cook for 5 minutes, now finally add the fried lady's finger pieces and add little water and let it cook for another 5 minutes and turn off the heat.

BEETROOT PACHADI

Beetroot is a beautiful vegetable rich in Vitamin C, iron, folic acid and other vitamins and minerals. It is a complete package for a healthy body.

Ingredients
1-2 Beetroots
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
Pinch of asafoetida
Small piece tamarind
4-5 garlic cloves
4-5 red chillies
Small piece jaggery

Seasoning Ingredients
1-2 tbsp cooking oil
1/4 tsp mustard seeds
2-3 red chillies
curry leaves
1/4 tbsp urad dal
1/4 tbsp chana dal

Method
Dice the beetroots to pieces and boil them with tamarind till they become tender little water.
Take a frying pan, 2-3 tbsp oil, and fry all the above mentioned ingredients and finally add the beetroot pieces and fry them.
Let it cool down and then grind it to paste.
Finally season it with the seasoning ingredients.

Baby Potato Curry with Coconut Milk

Baby potatoes are rich in proteins and carbohydrates which are essential for a healthy diet. This curry with coconut milk adds an extra flavor and taste to the dish.

Ingredients
1/2 kg Baby potatoes
1Cinnamon stick
2 Cardamom
3 Cloves
1/2tsp Fennel seeds
1 tsp Ginger finely chopped
1 tsp Garlic finely chopped
2-3 green chillies
1-2 Onions
1 Tomato
1 Cup Coconut milk
1/2 tsp chilly powder
1/2 tsp turmeric powder


Method
Heat oil in a cooking vessel, add fennel seeds, cardamom, cinnamon and cloves. Then add ginger and garlic, green chillies, finely chopped onions. Let the onions fry till they turn light brown in color. Now add boiled baby potatoes, add turmeric powder, chilly powder, salt to taste. Now add the tomatoes finely chopped. Let it cook for 5 minutes with lid closed. Then add coconut milk and let it simmer for 5 minutes. Finely add curry leaves and coriander leaves for garnish.

SWEET PUMPKIN STEW (Gummadikaya Antu Pulusu)

This is a delicious curry rich with many health benefits. Pumpkin is rich in beta carotene which is an anti-oxidant that protects against heart diseases and reduces the risk of cancer. Easy to prepare dish.

Ingredients
Red Pumpkin pieces 1 cup
1 Onion
A small lemon sized tamarind 
2-3 green chillies
1/4 tbsp turmeric powder
1 tbsp chilly powder
1 tbsp jaggery (adjust according to your taste)
Salt to taste

Seasoning Ingredients
2-3 tbsp cooking oil
1/2 tbsp mustard seeds
1/2 tbsp cumin seeds
1/2 tbsp fenugreek seeds
2-3 red chillies
curry leaves
1 inch cinnamon stick
2-3 cloves


Method
Cut the pumpkin pieces to 2 inch cubes. Chop the onions and keep aside. Soak tamarind in 1 cup water and keep it aside.
Now take a cooking vessel, add oil and add all the seasoning ingredients and then add onions, green chillies slit to half, fry for 2-3 minutes. Now add pumpkin pieces and fry for 5 min and cover the vessel with lid for another 5 minutes.

Then add salt, turmeric powder, chilly powder and close the lid for another 5 minutes.
Now add water and let it boil till the pumpkin pieces turn soft. Once it is done add the tamarind juice and let it boil for 5 minutes.
Finally add the jaggery and bring it to boil for 2 minutes with lid covered till the stew turns thick.
Finally add 1 tbsp ghee and garnish with coriander leaves and turn off the flame.
Serve hot with rice.

PRAWN CURRY

A refreshing combination of prawns with coconut milk with great taste.

Ingredients

500gms prawns
2 Onions
2 Tomatoes
1 tbsp crushed ginger
4-5 cloves of crushed garlic
2 tbsp chilly powder
1 tbsp pepper powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
Thick coconut milk 1-2 cups
Curry leaves
Salt to taste

Method

Clean the prawns and keep them aside.
Make a paste of chilly powder, turmeric powder, cumin powder, pepper powder.
Take a pan, heat oil, add curry leaves, ginger, garlic, onions and fry till onions turn translucent. Add the paste of all powders.
Now add tomatoes and cook for 5-10 minutes, now add the prawns and cook till are the prawns are done. Finally add the coconut milk and for 5 minutes and turn off the stove.

PRAWN FRY (chemmeen fry)

A simple recipe with combination of great flavors.

Ingredients

250gms Prawns
1 tbsp ginger-garlic paste
1 tbsp chilly powder
1/4 tbsp turmeric powder
1/2 tbsp pepper powder
2tbsp lemon juice
2 tbsp coconut oil
Finely chopped curry leaves
1/4 tbsp red chilly flakes

Method

Make a thick paste of above mentioned ingredients and marinate prawns with the paste for half an hour. Take a frying pan and shallow fry in medium flame for 10 minutes.
Do not over fry the prawns as they would become hard.