Capsicum Stuffed Curry

Ingredients:

• Capsicum - 10 Nos.
• Gram Flour (Senagapindi) - 4 Tbsp.
• Red chilly Powder
• Cumin (jeera) Powder
• Karappodi (Curry leaves powder)
• Senagapodi (Roasted gram dal powder)
• Dry coconut powder
• Salt to taste

Preparation:

Make a mixture of all the above ingredients using a little bit of oil.

Remove the stalks and seeds from the capsicum. Put this stuffing inside it.

Alternative: Keep the stalks like that and dont remove them. Instead, make slits vertically and horizontally in the bottom and then stuff the capsicum.

Microwave the stuffed capsicums for about 7-8 minutes. Heat oil in a flat pan and fry these semi cooked capsicums. Make sure the capscicums doesnt break apart while frying. Fry it for about 10 mins until all the sides of the stuffed capsicums are well cooked and fried. Serve hot with rice.

P.S. You can add any podi (karappodi, chutney podi, senagapodi, kandi podi, curry powder ) you have at your home for this mixture.

Dosavakaya (Round yellow cucumber Pickle)

Ingredients:

• Dosakaya (Round yellow Cucumber) - 1 No.
• Mustard seed powder - roasted and finely powdered - 1/4 Cup
• Red chilly powder 1/4 cup
• Salt 1/4 cup
• Oil
• Pinch of turmeric

Preparation:

Cut the yellow cucumber (Dosakaya) into very small pieces without peeling the skin off.

Make a mixture of aava pindi ( mustard seed powder), red chilly powder, salt and turmeric with oil. To this mixture add the Dosakaya pieces. Let it be for 1 day and then add some more oil if necessary. Check the sourness and if its not enough add some lime juice to it.

Serve with rice. Also it can be mixed with mudda pappu (Dal). It tastes really good.

Thotakura Kura (Amaranth Leaves curry)

Ingredients:

• Thotakura (Amaranth leaves) - 2 bunches
• Green chillies 4-5 Nos.
• Ginger - 1 in. piece
• Cumin (Jeera) Powder - 1 tsp.
• Coriander (Dhaniya) Powder - 1 tsp.
• Gummadi vadiyalu (pumpkin chips)
• Salt to taste
• Mustard seeds
• Urad dal (Split black dal)
• Cumin seeds
• Dried red chillies

Preapration:

Wash Thotakura leaves properly and chop them nicely. Heat oil in a pan and add mustard seeds, urad dal, dried red chillies and jeera. Let them splutter and then add the chopped green chillies and ginger. Fry it for a minute and then add the chopped thotakura leaves. Add salt and let it cook by covering the lid.

Once cooked, add jeera powder and dhaniya powder. Fry the gummadi odiyalu (pumpkin chips)separatley and add them to the curry. When odiyalu are added to the curry, they become soft and tender. If you dont like it that way you can always keep them separately and eat along with the curry.

P.S. To make it more spicy add more green chillies. Serve hot with rice.

Gongura Pulusu (Sorrel leaves Soup)

Ingredients:

• Gongura Leaves (Sorrel leaves) - 2 bunches
• Garlic - 4-5 Nos.
• Chana Dal (Senagapappu, Bengal gram) - 1 Tbsp.
• Onion Diced - 1 No.
• Green Chillies - 4-5 Nos.
• Chilli Powder - 1 Tbsp.
• Rice Flour (Biyyappindi) - 1 tsp.
• Turmeric pinch
• Salt to tsate

Seasoning:

• Oil
• Dried red chillies
• Mustard seeds
• Hing

Preparation:

Wash the Gongura leaves thoroughly and chop them. Add Onions, salt, Chilli powder, turmeric and green chillies and Chana dal to it. Pressure cook this mixture.

Alternately: Instead of cooking this mixture in the pressure cooker, cook it separately in a sauce pan and dont add chana dal to it. But cook chana dal separately and then add it to the cooked Gongura mixture.

Add rice flour to it by making a paste with water out of the rice flour. Do the seasoning and then fry the garlic pieces separatley and add it to the gongura pulusu.

If the sourness of the gongura pulusu is not enough, add some tamarind juice to it. Serve hot with rice. Tastes very good. Enjoy cooking !!!!!