Spicy Vegetarian  Korean style mung bean noodles stir fry.

Ingredients :

 Mung bean noodles - 4-5 cups
Thinly Sliced Colorful bell peppers- 1cup
Mung bean sprouts - 1/2 cup
Thinly sliced Onion - 1/2 cup
Chopped spring onions - 1/4 cup
Finely chopped ginger-3/4tsp
Finely chopped garlic-3/4tsp
Finley chopped green and red hot chillies- 1tsp
Chopped cilantro- 1/8 cup
Peanuts & Cashews - 1/4cup (Together)
Sesame seeds - 1Tbs
Crushed red pepper-1/4-1/2tsp
Oil- 2Tbs
Salt-1/3tsp or to taste.
Sesame oil (oriental style)-1tsp
Soya sauce -1tsp


Method:


Soak noodles in hot water for 15 minutes. While noodles are soaking, heat oil in a large pan, place red and green hot chillies fry little, add cashews & peanuts fry until they turn light brown, add sesame seeds fry little, add ginger and garlic pieces, crushed pepper fry well and add rest of the ingredients one by one (Onions, bell peppers, sprouts and salt). Add soaked noodles (If you cut them into pieces mixing will be easy) mix all together add soya sauce, sesame oil. Cook them for 4-5 min. while stirring or noodles become transparent. Taste the salt and adjust. At the end sprinkle  spring onions and cilantro toss it and serve hot.

Sita’s Kobbari Boorelu (Appalu)

Ingredients:

Rice flour-4 cups
Milk-1/2 cup
Joggery -2 cups
Wheat flour-1Tbs
Sesame seeds-1Tbs
Fresh or frozen grated coconut-3/4 cup
Cardamom powder- 1Tbs
Clarified butter or Ghee - 2 Tbs
Oil for deep frying

Method:
Mix milk and rice flour together without any lumps and cover it and keep it in refrigerator overnight.
Next day morning, heat 5 quart pot add joggery and 1/4 cup water make a thick syrup. Meanwhile takeout the rice flour from refrigerator and add wheat flour mix and sieve well to avoid any leftover lumps. When joggery syrup temperature is at 225, add greated coconut, sesame seeds, ghee and cardamom powder mix well. After adding these temperature will become less. So cook carefully until again temperature comes back

to 225. Then takeout pot from the heat, add the seived flour little by little. Once it’s cools down make small balls, press them like appalu and fry them in oil until golden brown. Yields approximately 60-65.

Protein rich Multipurpose dough with black eyed peas for Idli and Dosa etc.

Ingredients:
Urad dal -1 cup
Brown Rice - 1 cup
Black eyed peas -3/4 cup
Steel cut oats-1 cup
Flax seeds -1Tbs
Fenugreek seeds- 1Tbs


Method:

Soak all above ingredients for 6-8 hours. Grind into a course paste, ferment o/n.
Use this fermented dough after adding salt for making Idli, dosas, uthappam, vegetable idli, pongadalu, punukulu, Idli upma and vegetable Idli.

Soya & Potato Curry

Ingredients:
 Small soya chunks ( soaked & squeezed) -1cup
 Sliced garlic - 1tbs
  Diced potatoes-2cups
  Diced tomatoes-1/2 cup
  Diced onions-3/4 cup
  Ginger & garlic paste -1tsp
  Kasoori methi-1/2tsp
  Sambar karam -1tsp
  Garam masala - 3/4tsp
  Mustard seeds- 1/2tsp
  Cumin seeds-1/2 tsp
  Curry leaves- little
  Chopped mint - little
  Turmeric - 1/4 tsp
  Oil- 2-3tsp
  Salt -3/4 tsp or to taste
  Chopped cilantro- little

Method;

Heat oil in the pan, fry sliced garlic little and set aside. In the same pan add mustard seeds, cumin seeds fry them and and ginger garlic paste and mint fry little add curry leaves, diced onions. Sauté until onions are clarified and add diced tomatoes and salt. Fry little and add soya chunks and turmeric and fry some more time. Add diced potatoes sambar karam,  garam masala, kasoori methi mix well and  sauté for 3-4 minuets. Add 1/2 cup water reduce the heat. Cover cook until potato is done At the end add cilantro and fried garlic slices mix well and serve hot with Rice or Roti

Panasa Ginjala (Jack Fruit) Curry

Ingredients:  

Boiled & Chopped  Jack fruit seeds - 1 1/2 cup
Diced  Onion- 1/2 cup
Diced Tomato -1 cup
Mustard seeds- 1/2tsp
Cumin seeds -1/2tsp
Curry leaves -few
Red chilli powder-1/4 tsp
Turmeric- 1/8 tsp
Garam Masala Powder -1/2 tsp
Chopped green chillies -1Tsp
Cilantro -few strings
Oil - 2Tsp
Salt - 3/4 tsp or to taste

Method:

Heat oil in a pan place mustard seeds and cumin seeds, when they splatter add curry leaves, green chillies and onions. Sauté onions until they turn light brown. Add turmeric and chilli powder, mix well and add chopped tomatoes and 2 cups of water. When tomato becomes little soft add cooked jack fruit seeds and garam masala powder, lower the heat and cook for 10-15 minutes. If it is necessary add little more water. At the end garnish with cilantro. Serve hot this curry with Rice or Roti.

Note:

After removing the seeds from jack fruit let them dry for couple of days and peel off the outer skin and boil.

COCONUT LADDU

Ingredients:  

 

Frozen Fresh Coconut or Grated fresh coconut  – 2Cups (1 ½ Pack)

Sweetened Condenced Milk -1 Can (14oz.)

Ghee - 2Tbsp

Cashews – few

Raisins – few

Cardamom Powder – ½ tsp

Saffron – few strings (Optional)

Method:

Heat 1 Tbsp of Ghee in a pan fry cashews and raisins and set aside. Add remaining ghee and add coconut and fry for 3-4 minutes until nice aroma comes. Add condensed milk to the coconut, mix well and cook until almost becomes dry. (It should be still little lumpy, not too dry like powder.) Add cardamom powder, saffron, few cashew pieces and raisins mix well and set aside. When it it cools down little, make balls and attach raisins and cashews on top. Yields 12-15 laddus.

 

 

Eggplant with Chana Dal & Coconut

Ingredients:

Diced Eggplants - 3 Cups
Cooked Chana dal - 1/2 Cup
Grated Fresh or Frozen Coconut-1/2 Cup
Finely Diced Onions- 3/4 Cup

For Seasoning;

Oil-2-3 Tbsp
Chana dal-1 Tbsp
Urad dal - 1 1/2 tsp
Mustard seeds- 1tsp
Cumin seeds-1/2 ts
Dry red chillies- 3

Turmeric-1/4 tsp
Curry leaves - few
 Red pepper powder-1/2 -1tsp per taste
 Salt- 3/4 tsp or to taste
Cilantro - 2tbsp

Method;

Heat oil in a Pan add the seasoning ingredients,except turmeric,red pepper powder, salt and curry leaves, fry until dals become brown and mustard seeds splatter, add curry leaves and diced onions and fry until onions are clear. Add eggplant pieces, cooked chana dal turmeric and salt mix well and cover the pan and cook until eggplant is almost done. Add grated coconut and red pepper powder, mix well and cook for 2-3 minutes more garnish with cilantro and serve hot with Rice Or Roti.