Parval Aloo curry( potols potato curry)

Parwal or potols is pretty famous vegetable in eastern part of India.This vegetable looks like Tindora but very different in taste.It can be prepared in many ways.My mom cooks parwal fry and parwal curry in a very easy methods.This is pretty common vegetable in orissa and bengal states of India.During my childhood days when were visiting grand parents home ( Bubaneswar)we used to eat this vegetable a lot.Coming to this today's recipe is little different version compared to what my mom used to cook.This is my husband's recipe which he learnt from my mother in law.Here goes yummy and tasty parwal curry.

Ingredients:

• paraval 1lb( nearly 1/2 kg)
•  Aloo(potato) 3 to 4 count
•  One big onion
• Tomato 1 big
• Ginger garlic paste 1 tspn
• Jeera 1/2 tspn
• chilli powder 1 tspn
• Turmeric powder 1/4 tspn
• Garam masala 1/4 tspn
• coriander powder 1/2 tspn
• cumin powder 1/4 tspn
• Poppy seeds 1/2 tspn
• 1 bay leaf
• Mustard oil or vegetable oil 3 to 4 tbspns
• Grated coconut 2 tbspn( optional)
• salt to taste

Preparation

Make a paste of  one onion and  Blend tomato separately into fine paste.Get ready the paste with grated coconut,poppyseeds and keep aside.

Procedure:

• Cut Paraval and  potato into big pieces and marinate with salt and turmeric powder just 2 to 3 mins. keep aside.
• Heat oil in a pan just 2 to 3 tb spn of oil,when hot  fry potato and parval pieces until little brown.This takes around 5 to 8 mins keep aside.
• In the same pan,add little oil, bay leaf, jeera( 1/4 tspn) a pinch of sugar  then add onion paste,after a min add ginger garlic paste.Fry few mins until the raw smell goes off. 
• Now add tomato paste,chilli powder,turmeric powder, coriander powder,cumin powder,garam masala.Fry well until oil oozes out of the  masala.
• Add fried potato and Parval pieces to this masala paste.Fry few mins then add 1 to 2 cups of water depends upon how much thick gravy we prefer.Finally add coconut poppyseeds paste.Then cover it until it is well cooked.
• This takes around 15 to 20 mins.Now the curry is almost ready.Adding coconut is optional.You may add poppy seeds with onions and blend it.
• Yummy curry is ready to eat! Enjoy  with rice or roti.

Vankai(Brinjal)Junugulu curry

Ingredients:
1.Junugulu1 cup
2. Brinjal 4 to 5 count
3.green chillies 2 to 3
4.crushed ginger and garlic 1 Tspn.
5. Garam masala1 Tspn
6.Onion 1 count
7.mustard seeds,jeera each 1/2 Tspn.
8. Oil and salt  
Let me give a pic of junugulu as most of the don't know it I guess.

Preparation: First fry junugulu in a cooker for few mins.It takes around 3 to 5 mins to get nice aroma.Then cook junugulu in that cooker by adding little water. We can cook until it is 60 to 70%cooked. Then drain the water from junugulu and keep aside.
Procedure:

1.Heat oil in a pan.Add jeera and mustard seeds.when it splutters add onions and green chillis.
2.when onions almost frying add crushed ginger and garlic.
3.Fry few mins then add brinjal pieces then salt chilli powder, little turmeric.
4.when brinjal is little soft add junugulu to the curry.
6. Fry few mins then add water which we use to cook junugulu.This makes 
the curry more tasty.
7.It takes around 10  to 15 mins.when almost both cooked we can add garam masala to the curry.
8.After 1 to 2 mins off the stove and garnish with corrinder leaves.Delicious curry iS ready

Onion coconut chutney

Ingredients:
1. Onion 1 big size( we can use 3small onions)
2.Half cup fresh coconut grated(we can use frozen)
3.red chillies 5 count
4.Garlic 4 pods
5. Urad dal 1/2 Tspn
6. Tamarind1 pinch.

For tempering: mustard seeds, curry leaves, red chillies( optional )
Procedure: 
1. Cut onion into big pieces.Take a pan add little oil( 1 tbspn) and when the oil is little hot add red chillies,onions,urad dal and garlic pods,tamarind.
2. Fry until onions are little brown color.It takes around 5 to 10 mins.
3.Add grated coconut to the pan and mix well.
4. When it cools down grind it into fine paste.
5. After grinding temper it with above ingredients mentioned.Awesome taste with idli and dosa.

Vankai( Brinjal) Mutton curry

Ingredients:
1.Mutton 1lb(less than 1/2 kg around400gms)
2. Brinjal 4 to 5 count
3.Ginger& Garlic paste.
5. Chilli powder
6. Onion1 count,green chillies2to3
7.Garam masala 1 Tspn
8.oil and salt .

Preparation: we first marinate mutton with 1/2 spoon  of ginger garlic paste ,chilli powder,turmeric powder salt and add 1 spoon of oil.keep aside for half an hr then  transfer the mutton in a cooker just stir fry for 5 mins then add water to it.cook in a pressure cooker until 3 whistles( it depends upon the quality of mutton)some times it takes more time to cook the mutton.Make sure the mutton 80% cooked.
PROCEDURE:
1.Cut brinjal into big pieces and cut onions and green chilli.
2. Heat oil in a pan then add mustard seeds, green chillies and onions
3.when onions almost turn brown add ginger garlic paste.Fry for few mins then add brinjal pieces.
4.FRy few mins around 5 to 10 mins until brinjal is little soft.Then add cooked mutton to the pan.
5. Cook both brinjal and mutton and cover the lid for 10 mins until we see water oozes out frm curry.
6. Now add little chilli powder and fry well then we can add 1 to 2 glasses of water to the curry.I prefer adding the water which I used to cook mutton in the cooker this gives more tasty to the curry.
7. Cover with lid and cook for 10 to 15 mins.
8.Lastly I add 1 spoon of garam masala and cook for another 3 to 4 mins.Sprinkle some Coriander leaves on top of it.Serve hot with rice or roti.

Palak Paneer

Ingredients:
1. Fresh palak(spinach) 1 bunch
2.Paneer 200 gms
3.Onion 1 count
4.Green chillis-4
5.Ginger garlic paste 1 tspn
6.Whole garam masala( lavang, Dalchin,cardomom,pepper each 3 count),bay leaves
7.Jeera powder 1/2 tspn
8.Dhaniya powder 1 tspn
9.Chilli powder 1/2 tspn.
10.oil
11.salt
For making palak puree: Cook palak in boiling water until it is soft.This takes around 5 to 10 mins.Then drain the water from the palak and put aside.When it is almost cool grind it to a fine paste.Now the puree is ready.

Procedure:
1.First fry the paneer in a pan till it is brown.I usually bring swad frozen fried paneer.I take outside 2 hrs before cooking,and just fry for 1 to 2 mins in a pan to get rid off the raw smell.
2.Take out the paneer from the pan and add all whole garam masala to it,then slowly add cut onion and green chillies.
3. When onions almost fried add ginger garlic paste.Now we can add jeera,Daniya and chilli powder.
4. We can add palak purée to the masala and cook around 5 to 10 mins.Add one cup of water to the purée.We can add water depends upon the consistency how thick the gravy we prefer.
5.when the palak is cooking I add fried paneer to the mixture and cook around 5 to 10 mins.
6. Delicious palak paneer is now ready.We Can eat with rice or roti.

JANTIKALU (Famous Andhra snack)

Ingredients:

•  2 cups of rice flour
•  1 cup of Besan( sanaga pindi)
• 1 tsp of ghee( clarified Butter)
•  1 spn of Vamu (ajwain)
• 1spn of red chilli powder.
• Salt to taste

Procedure:

•   To make delicious jantikalu first we get ready the dough .
• Take a wide bowl, mix all ingredients and slowly add water to make tight dough like we do for chapathis or rotis.( you may add drops of water while pressing if the dough will be more tight to press)
• Once the dough is ready, keep aside for ten mins.Mean time we can heat oil in a wide,deep non stick pan for making jantikalu.
• I had a very good jantikalu maker at home.I put small amount in the maker and just pressing on both sides we can get the desired shape.
• While frying we have to be more cautious. As the oil comes almost to the top of the pan so make sure we first simmer the stove then slowly we can put it in medium to high flame.
• Once it is almost little brown color we can take out and put it in a plate.
• Delicious jantikalu ready to taste.

Dahi vada(perugu vadalu)

Ingredients:
1.urad dal 1 cup
2.Green chillies 2
3.onion 1
4. Ginger cut into small pieces.
5.  Oil for deep fry.
6. Curd( preferably home made
7. For seasoning(mustard, curry leaves,red chillies,jeera powder ,little oil)
8.salt to taste.

Procedure:To prepare dahi vada or peruguvada we have to prepare vada first.I prefer grinding urad dal in a food processor as it gives soft and crispy texture to the vada.After I get ready my vada batter I add green chillies,cut onion ,ginger pieces and I mix well.when my batter is almost ready I deep fry in oil until it cooks well.Take out in a tissue paper and soak just 2 mins in cold water, in this way Vada absorbs curd perfectly.Mean while get ready dahi mix,for this I take a small deep vessel and I mix 2 cups of curd till it is soft.Then add tadka(talimpu) to it.When my vada is almost done I take out and put it In a tissue for few secs then I slowly transfer to the dahi mix.Lastly I just sprinkle jeera powder on top of it.I refrigerate few hrs for getting very good taste.