Fresh Beans with Poppy Seeds

Chikkudukaya Gasagasala Vepudu.

Fresh beans are cooked in oil along with whole spices and onion. Poppy seeds are soaked for a good amount of time and ground into paste. The poppy seeds paste is added to the beans and briefly cooked. Serve beans with poppy seeds over plain steamed rice or with roti.
Makes: around 4 Servings of Fresh Beans with Poppy Seeds.

Ingredients:

Fresh Beans 2 Cups Sliced
Onion 1 Large
Ginger 1/2 inch Piece
Poppy Seeds 2 Tbsps
Green Chiles 2 – 3
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Soak poppy seeds in little bit of warm water for around 3 – 4 hours.
Peel and roughly chop ginger.
Grind poppy seeds, ginger and salt into smooth paste adding least amount of water.
Wash, string the beans and halve them.
Peel and halve the onion.
Horizontally halve the halved onion and vertically slice it.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion.
Fry till onion turns translucent, add sliced beans and green chiles.
Fry on medium flame till beans change color and onion is brown.
Once beans are cooked, add poppy seeds paste and salt (if necessary).
Cook on low flame for couple of minutes and remove from heat.
Serve beans with poppy seeds over plain steamed rice or with roti.
Notes: Make sure to soak poppy seeds well before grinding.

Suggestions: If fresh beans are not cooked well, put it back on heat, add a splash of water and cook covered on low flame till done.
Variations: You can also grind the green chiles with poppy seeds if desired.
Other Names: Fresh Beans with Poppy Seeds, Chikkudukaya Gasagasala Vepudu.

Suran with Lemon Juice

Kanda Nimmakaya Kura.

Suran / Yam is peeled and boiled in water till soft. Cooked yam is then briefly fried along with whole spices and red chiles. Then the whole mixture is lightly mashed. Finally the mashed suran curry is finished with good amount of lemon juice.
Makes: around 2 Servings of Suran with Lemon Juice.

Ingredients:

Fresh or Frozen Suran / Yam 1 1/2 Cups Chopped
Lemon Juice 2 – 3 Tbsps
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 10
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Yam is peeled, thoroughly washed and chopped into small pieces.
If using fresh yam, boil chopped yam in salted water till yam is soft and cooked.
Wash frozen yam (if using) under fresh water.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked fresh yam or chopped frozen yam.
Fry briefly, add few tablespoons of water and cook covered till frozen yam is thoroughly cooked and turns soft.
Uncover, stir in turmeric powder and salt.
Lightly mash the yam mixture with back of the big spoon or spatula.
Cook for another minute on low flame and remove from heat.
Stir in lemon juice and adjust salt if necessary.
Serve suran with lemon juice over plain steamed rice and dollop of ghee.
Notes: Make sure to cook suran well before adding lemon juice.

Suggestions: Adjust lemon according to your preference. For extra spice, add sliced green chiles to the oil after whole spices are fried.
Variations: A tsp of split chana dal can also be added to the talimpu for light crunch.
Other Names: Suran with Lemon Juice, Yam with Lemon Juice.

Amaranth Tomato Curry

Thotakura Tomato Kura.

Amaranth leaves are washed and chopped. They are then cooked with tomato along with whole spices and powdered spices. Serve amaranth leaves tomato curry with steamed rice or with roti.
Makes: around 4 Servings of Amaranth Tomato Curry.

Ingredients:

Amaranth Leaves a Small Bunch
Fresh/ Frozen Peas 1/4 Cup
Tomato 4
Green Chiles 2 – 3
Ginger 1/2 inch Piece
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Separate amaranth leaves and wash thoroughly under running water.
Roughly chop the amaranth leaves.
Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and garlic.
Fry briefly, add the chopped amaranth leaves.
Fry for few seconds, stir in chopped tomato, peas (if fresh) and salt.
Cook till tomato softens and amaranth leaves are cooked and changes color.
Stir in peas (if frozen), coriander powder, red chili powder and salt (if necessary).
Cook on low flame for few minutes and till the curry comes together a bit.
Serve amaranth leaves tomato curry with steamed rice or with roti.
Notes: Make sure amaranth leaves are cooked well.

Suggestions: If amaranth leaves are not cooked well, cook covered on low flame till done.
Variations: Add a pinch of garam masala along with other spices if you wish.
Other Names: Amaranth Tomato Curry, Thotakura Tomato Kura.

Black Chickpeas Gravy Curry

Black Chickpeas Curry.

Black chickpeas is soaked overnight and pressure cooked. They are then cooked along with whole spices and onion. Serve black chickpeas gravy curry with steamed rice or with roti.
Makes: around 4 Servings of Black Chickpeas Gravy Curry.

Ingredients:

Black Chickpeas 1 Cup
Onion 1 Large
Tomato 1 Small
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Cilantro Few Sprigs
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak black chickpeas in water overnight and pressure cook in fresh water for 3 whistles.
Strain the cooked black chickpeas and reserve the cooking liquid.

Wash and finely chop the cilantro leaves.
Peel and slice the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add half of sliced onion and fry till the onion changes to golden brown in color.
Remove the fried onion from heat and grind into paste using a grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, add sliced onion.
Fry till onion turns translucent, add the cooked chickpeas, cooking liquid, half a cup of water (if required), onion paste, coriander powder, red chili powder and salt.
Bring to boil and let it bubble for couple of minutes. Stir in tomato and cook for another minute.
Garnish with cilantro and serve black chickpeas gravy curry with steamed rice or with roti.
Notes: Make sure chickpeas is cooked well before adding to the pan.

Suggestions: If chickpeas is not cooked well, pressure cook for one more whistle or boil in a sauce pot with enough water till done.
Variations: Adjust spice with red chili powder. Check other recipes with black chickpeas here.
Other Names: Black Chickpeas Gravy Curry.

Sweet Poha with Jaggery

Sweet Poha with Jaggery.

A thick syrup is prepared with jaggery. Poha / Flattened rice is soaked in water and mixed with jaggery syrup. Fresh grated coconut is briefly fried in ghee along with cashews and added to the poha. Serve sweet poha with jaggery.
Makes: around 3 Servings of Sweet Poha with Jaggery.

Ingredients:

Poha 1 Cup
Coconut (Grated) 1/2 Cup
Jaggery 1 Cup
Milk 4 Tbsps
Cashews 6
Cardamom Powder a Big Pinch
Ghee 1/8 tsp

Method of preparation:

Wash poha under fresh water and strain the poha.
Sprinkle milk on the poha and keep aside.
Grate the jaggery and keep aside.

Heat ghee in a pan, add cashews and fry till they turn light golden brown.
Stir in grated coconut and keep aside.

Heat a few tablespoons of water in a pan, add cardamom powder and jaggery.
Boil till jaggery melts and the syrup thickens (thicker than consistency of honey).
Remove the pan from heat, add poha, fried coconut and cashews mixture.
Mix well and let it stand for couple of minutes.
Serve sweet poha with jaggery.
Notes: Make sure poha is not over soaked.

Suggestions: If poha is over soaked, spread on a paper towel and let it dry for couple of minutes. If poha is not soaked well, sprinkle few more tablespoons of milk and leave it to soak. Adjust jaggery according to your preference.
Variations: Check other recipes with poha here.
Other Names: Sweet Poha with Jaggery.