Ridge Gourd Curry with Milk (Beeerakaya Palu Posinana Kura))

Ingredients:

1) Ridge Gourd (Beerakayalu) = 2
2) Green Chillies (Pachimirapakayallu) = 3-4 Pieces
3) Cuury Leaves = 1 Spring
4) Milk (Boiled) = 1/2 Cup
5) Baking Soda = 1 Pinch


Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Cumin Seeds (Jeelakara) = 1/4 tsp
3) Mustard Seeds(Avallu) = 1/4 tsp
4) Chana Dal (Pachi Senaga Pappu) = 1/2 tsp
5) Urad Dal (Minapappu) = 1/2tsp

Method:

1) Peel the skin of Ridge Gourd and cut into small pieces
2) Cut the Green Chillies length wise
3) Take a small pan and 1 Tbl spoon of Oil after heating it add Mustard Seeds, Urad Dal, Cumin Seeds then add Curry Leaves and saute until it becomes golden colour.
4) Then add chopped vegtables and put the lid on it and cook until they become soft then add Salt and mix well
5) Then add 1/2 Cup of Milk and a pinch of Baking Soda to the curry and cook for about 3-4 min
6) Don't cover the lid after adding the Milk
7) Beerakaya Paala Kura is ready to serve with white rice.

Note: 1) Use only tender vegtables
         2) Add a pinch of baking soda to the Milk before adding milk to the Curry it helps in avoiding the Milk  
 to break its structure.
        3) Don't cover the lid after adding milk it will break the milk
        4) Do not cook too much after adding Milk.

Plantain Curry (Aratikaya Kura)

Ingredients:

1) Plantains (Aratikayalu) = 3
2) Onions(Vullipayalu) = 1
3) Green Chillies(Pachimirapakayalu) = 3 Pieces
4) Ginger(Allamu)   = Small Piece
5) Turmeric Powder(Pasupu) = 1 Pinch
6) Lemon = 1/2 Tsp (Optional)

Talimpu/Seasoning:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds(Avallu) = 1/2 tsp
3) Cumin Seeds(Jeela Karra) = 1/2tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Dry Red Chillies(Yandi Mirchi) = 2 Pieces
6) Channa Dal (Pacchi Senaga pappu) = 1Tbl Spoon
7) Asafoetida ( Inguva) = 1 Pinch
8) Coriander leaves (Kottimera) = 1tbl spoon

Method:

1) Grind Ginger,Green Chillies,Cumin Seeds
2) Cut the Plantains into small even pieces
3) Take a small pan add 2 tbl spoons of Oil after heating it add Mustard seeds when it starts spluttering add Cumin seeds, Urad dal ,Channa dal, Red Chillies ,Curry leaves and Inguva and saute it slightly brown
4) In the same pan add Onions and fry them, then add  turmeric powder plantain pieces add some water and put the lid on it and cook them thoroughly.
5) Then add grinded paste, salt and mix well and put the lid on it and cook for about 1 or 2 min
6) Finally garnish with Coriander leaves
Note : If needed add lemon juice for better taste

Corn Flakes Mixture

Ingredients:

1) Corn Flakes = 2 Cups
2) Oil = For deep fry
3) Salt = Acc to taste
4) Chilly Powder = 1/2 tea spoon
5) Dhaniya Powder = 1/2 tea Spoon
6) Dry Ground Nuts (Veru Senagapappu) = 1/4 Cup
7) Roasted Gram (Gulla Senagapappu / Chutney Pappu) = 1/4 Cup
8) Curry Leaves = 3 Springs
9) Rice Flakes (Atukulu)  = 1/4 Cup

Method:

1) Clean the Curry leaves and dry them
2) Pour the oil in a pan after heating it fry the Corn Flakes, Rice Flakes, Roasted Gram, Ground Nuts
and Curry leaves and keep them aside.
3) Take a wide bowl and mix all the fried items then add Salt, Red Chilly Powder, Dhaniya Powder and mix well
4) Better store this in an air tight container for crispiness.

Cabbage Coconut Curry (Cabbage Kobbari Kura)

Ingredients:

1) Cabbage = 1Cup (Grated)
2) Coconut (Wet) = 1/4 Cup (Grated).
3) Salt = Acc to taste
4) Water = 2 cups.
5) Ginger (Allamu) = Small Piece
6) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces

Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/2 tsp
3) Cumin Seeds (Jeela Karra) = 1/2 tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Red Chillies (Endu Mirchi) = 1 Piece
6) Cuury Leaves = 1 Spring
7) Asafoetida ( Inguva) = 1 Pinch

Method:

1) Take a cooking vessel add Cabbage,salt and required water and boil by covering with a lid, once boiled drain out extra water, squeeze Cabbage to remove excess wet, and keep aside.
2) Grind Ginger, Coconut, Cumin Seeds, Green Chillies
3) Take a small  pan add 1 tbl spoon of Oil after heating it add Mustard Seeds, Urad dal, Cumi Seeds, Red Chillies, Curry Leaves, Inguva and fry till they turn to slightly brown colour.
4) In the same pan add squeezed Cabbage, grinded paste and fry for 2min (If needed add some salt)

5) Finally garnish with Taalimpu / Popu as prepared in step 3

Cabbage Coconut Curry is ready to serve with Roti / White Rice

Undarallu (Kudumulu)

Ingredients:

1) Broken Rice = 1Cup.
2) Water = 2 Cups
3) Bengal Gram = 2 Tbl Spoon (Soak 15min)
4) Salt = Acc to taste
4) Oil = 1/2 Tea Spoon

Method:

1) Take a wide vessel add 2 cups of water and boil
2) Then add soaked Bengal Gram, 1/2 tea spoon of Oil and Salt after boiling the water, reduce the flame, pour rava (Broken Rice) slowly with one hand and keep stirring with other hand to prevent lumps.
3) Place this wide vessel into pressure cooker, put the lid on it till you get 4 whistles, after the pressure is released take out this wide vessel and let it become cool
4) Then prepare small round shaped balls as shown below
5) Serve Undarallu / Kudumulu with Allam Pachhadi / Allam Chutney

Note:

1) Preferred only Old Rice at least one year old
2) New crop rice is also ok, but reduce the water (1 1/2Cup) while cooking.