Spinach fry - Palakura vepudu

Preparation Time: 30-45 min

INGREDIENTS:
Onion - 1 (big) or 2Cups diced
Frozen/ Fresh Spinach - 2*16oz/ 1lb (2 pkts of 16oz)
Oil - 6tbs
Green Chillies - 10 long slit
Red chillies - 4
Curry Leaves - 2 stems
Mustard seeds - 2 tsp
Jeera seeds - 2 tsp
Turmeric powder - a little over 1 tsp
Garlic cloves - 3 fat ones chopped or 2 Tbs
Salt - 3 tsp

STEPS:

1. Heat a kadai on setting 4, add oil, once the oil is heated, add mustard and jeera seeds, once the seeds splutter, add red chillies, curry leaves, Garlic cloves after 1 min add onion and green chillies
   
2. Saute the onions for 5 min then add turmeric
3. Saute for another 5 min then add the spinach [before adding run for few seconds under tap]
4. Then add Salt. If its too dry add little water [1 c apprx] just enough to make the mixture cook, eventually the water will evaporate. Close the lid in this stage
   
5. Cook for another 5-10 min stirring occasionally every 2-3 min. In the last 10 min open the lid and cook so the water is evaporated
   

Variation 2:
oil + red chilli 1 + Urad dal 1/2 ts + Chana dal 1/2 ts + mustard 1/2 ts + jeera 1ts + 2 min + Onion 1/2C + Green chillies 2 + Turmeric + salt
onions to turn brown + Spinach (no lid) + until cooked

yet to try variation 2


Variation 3: [Nimi]

• 3L cooker + 2 Tbs oil + 1tsp Mustard + 1tsp Jeera + 2 red chillies + 1.5 C onion + 1 green chilli slit + 8-10 Curry leaves + 2 Garlic cloves chopped
  
• Saute for 5-8 min + 3/4 tsp turmeric + 5 min + 2 packets of 10 lb frozen chopped spinach + 3 tsp Sea Salt + 1 tsp Dhania powder + cook for 20 min, lid on, heat@ 5-6 [Add water in between if needed]
  
• Once spinach is cooked, turn off the heat.
  

nitis recipe book

TOMATO PAPPU:

Dal - 1C
Green chilli or chilli powder
tomatoes - 2 big ones
Tamarind - little for taste
Turmeric - 1/2 tsp

Cooker - add dal, green chilli, tomatoes, tamarind and tumeric cook for 3 whistles, then add salt
Poppu - oil, mustard, jeera, red chilli 2, onion, garlic 1 or 2 (beat so that it opens), salt
mix popu with the dal.

Tomato Rasam (Samyus recipe):

Tomatoes, Garlic 5-6 crushed
red chilli, mustard seeds, dhania 1/2tsp, jeera, curry leaves
cumin powder, pepper

1. Heat the tomatoes in a vessel, till the skin slightly tends to peel off
2. smash the tomatoes to make it a pulp in the same water, continue boiling, then add cumin powder, pepper powder and salt
3. Poppu - oil, mustard, jeera, dhania, crushed garlic, red chillies and curry leaves.
4. Add poppu to the rasam

MASALA PAPPU

1. Cooker - toor dal, turmeric, tamarind paste - 1 whistle
2. In a vessel, add oil, mustard seeds, jeera, onion chopped 1 big, curry leaves, gin gar paste 1/2 tsp, turmeric, kaaram and garlic pieces 5
3. Mix poppu with the Dal

PALAK PANNER:

paneer, spinach, green chilli 2-3
gin gar paste 1tsp, chekka - 1, lavanga -1, elachi 1,
shajeera, curry leaves

steps:
1. Cut the paneer pieces [if the paneer is not soft boil some water and then add the paneer pieces in it so that they will get soft]
2. kadai - oil, curry leaves, green chillies and tumeric, then add chekka, lavang, elachi and shajeera, 2 min then add gin gar paste and let it fry
3. then add the spinach to the masala and after its cooked, set aside to cool it.
4. now grind the spinach masala to make it a smooth paste
5. fry the paneer pieces in oil and it to the spinach paste.

TOMATO CAPSICUM:

onion, gin gar paste, turmeric, capsicum, tomato, masala kaaram or regular kaaram
paneer - grated or small pieces.

Steps:
1. Kadai - oil, onions, after it turns to light yellow, add gin gar paste and fry for some time.
2. Then add turmeric, 2 min, capsicum, after some time add tomatoes and close the lid
3. once its almost cooked add salt and masala kaaram
4. when its almost done add the grated paneer and close the lid for another 10 min

MUTTER MUSHROOM:

Sliced mushroom - 1C, green peas 1c, green chilli 2, garlic cloves 2, ginger piece 1, onion 1 sliced, tomato 1, chopped cilantro, grated coconut 1/4 c, cinnamon 1

Steps:
1. Grind coconut, chillies, ginger, garlic and cinnamon to a fine paste.
2. kadai - oil, saute sliced onion until it turns golden brown
3. Then add the step1 paste, add tomatoes, peas, mushroom and salt. Cook for few minutes
4. add a cup of water and cook on slow heat
5. once its done garnish with cilantro and serve hot on top of rice.

MUTTER PANEER MASALA:

onions [small pieces and grind it]
gin gar paste, jeedi pappu -6, gasala - 2tbs, dhania powder - 1/2 tsp, peas
tomato - 2 big, paneer, kasuri methi - 1tsp

Steps:
1. grind cashews and gasala
2. saute onions and gin gar paste
3. add in the dhania powder, salt, kaaram and tumeric
4. add the paste (dont fry for long after adding this)
5. add the peas and the tomato pulp cook for few minutes
6. if the panner is too hard, put it in some warm water to get soft
7. add paneer to the gravy
8. once cooked add little kasuri methi powder and leave for couple of minutes

TOMATO PACHADI (mom):

tomato, cilantro, pudina (mint) [opt],
g.chilli 2 m for 1 tomato, onion - 1/4 chopped big pieces,
coconut powder - 1tsp for 2 tomatoes, gin gar paste,
mustard, jeera, sesame seeds, tamarind paste

Steps:
1. fry coconut powder, jeera, sesame seeds - then ground them
2. oil, mustard, jeera, g.chilli, cilantro, pudina the fry for 2 min
3. the add onion, turmeric, gin gar and salt [fry few min]
4. then add tomatoes, add the grinded mixture to the tomatoes
5. add little tamarind paste, let it cool down and grind the whole thing

PAALA VANKAYA

Onion - 1 big ground, jeera powder 1/2 tsp, garlic 1 whole, brinjal (flower shape)
g.chilli -3, cilantro, milk 1c

1. onion, jeera, garlic, kaaram, turmeric, salt - grind
2. kadai - oil, brinjal, grinded paste saute tille sweet smell
3. add g.chilli, cilantro and milk

PACHI PULUSUS [peddi]
rayalaseema style for pulagam

red chilli, garlic 3 pods, karepaku, karam 1tsp, tamarind paste 1tsp, coconut powder 1/2 tsp,
nuvvulu (fried) - 1-2 tsp, bellam 1tbs, onion - 1 cut small pieces,
mustard, jeera, oil

1. Put oil, mustard, jeera, r.chilli, garlic pods and curry leaves [fry them]
2. now add turmeric and kaaram
3. add water as needed for rasam
4. add tamarind paste and salt, then add grounded roasted chana dal, coconut powder and roasted nuvvulu, bellam
5. after finishing on the stove then add the onion pieces


SNACKS:

PALLI CHUTNEY:
(for pulagam)

Palli, Jeera - 1/2tsp, g.chilli [5-6], curry leaves, cilantro,
onions, tamarind paste - 1tsp, salt, water, oil

1. roast palli and then ground it
2. small pan - oil, jeera, g.chilli, curry leaves saute it for few minutes then grind all these with cilantro
3. oil, onions - saute for few minutes and grind it with others of step2, then add palli podi and grind again
4. now add tamarind paste and grind by adding water little by little until the desired consistency is reached.

PALLI CHUTNEY [Lavi Peddi]

Palli [roasted and deskinned]
tamarind paste, g.chilli 3-4
curry leaves, dry coconut powder 2-3 tsp

1. oil, curry leaves and g.chilli fry for few minutes and keep aside
2. grind palli and coconut powder then add curry leaves, g.chilli and tamarind paste
3. then add poppu to the chutney [oil, mustard seeds, jeera, r.chilli and curry leaves]

PALLI PACHADI [Viji style]

1. fry some curry leaves & g.chilli [4-5 small] in oil and keep aside.
2. ground 2 handfulls of roasted deskinned palli then add 1.5tsp dried coconut powder grind again
3. then add curry leaves and g.chilli grind again
4. then add tamarind paste and salt and grind again add water while grinding until the desired consistency is reached.
5. now add poppu [oil, mustard, jeera, curry leaves and r.chilli 3]

PONGAL [peddi style]

Pesara pappu (moong dal) - 1/2 cup
Rice
1 [rice n dal]:3 [water]; i.e 1/2C dal, 1/2C rice -3 cups water
for 1c rice and 1/2c dal then add 4c water
cashews 7-8
onion 1 [long pieces]
curry leaves, ginger [small piece],
pepper corns 7-8
Jeera 1/2 tsp

1. mix rice & dal, wash and drain the water and keep it aside
2. in a pan - add oil, jeera, ginger, cashews and pepper corns
3. when the cashews become light brown add onions and curry leaves
4. once onions become light brown put the rice and dal and fry it for some time.
5. now add water and salt and wait for 2 whistles, can sim it.

BOONDI SNACK:

Boondi - 1c, milk -5 to 6 c, salt,
turmeric, karam, garam masala, mustard, jeera, onion

1. mix boondi with milk, salt, turmeric, karam and garam masala
2. heat some mustard, jeera and onion in some oil.
3. mix the poppu with the boondi mixture

Tastes good with roti.

PUNUGULU:

Curd - 1c, maida, baking soda - pinch, g,chilli, jeera powder, salt, onions - nicely chopped

1. mix curd with enough maida
2. grind g.chilli, salt and jeera powder
3. mix these also with the above and also the chopped onions
4. now fry these in oil

BOILED EGG SNACK [mom]

eggs, curry leaves powder - 1/2,
jeera powder - 1/4, salt 1/4, pepper 1/4
[per egg] w/lil tsp

1. boil some eggs, cut them into small pieces
2. take a pan, put some oil, curry leaves, jeera, pepper and salt
3. now put the eggs and saute it for a few minutes

IDLI PINDI:

Urad dal - 1c,
Idli Rava - 2c
water - as needed while blending

1. wash and soak the urad dal in water for 8 hrs
2. idli rava - soak it in water in a seperate bowl for 8 hrs
3. Grind urad dal to smooth paste, add water as needed
4. mix urad dal and idli rava together, add some salt and grind again

DOSA PINDI:

Urad dal - 1c, rice - 2c,
menthulu - 2 tsp, chana dal - 1tbs,
toor dal - 1 tbs, poha - 5 tbs [atukulu]

1. add all the above ingredients except poha and soak for 6-8 hrs
2. before grinding add poha soaked in water for 2 minutes and grind the whole to make a smooth paste.

UPMA [mom]

1c rava : 2c water
oil, ghee, urad dal, chana dal
cashews, curry leaves, g.chilli 2 small,
onions (slim and long cut) - 1/6th
ginger (small pieces) - 1 inch cube

Kinds of rava that can be used: goduma rava, upma rava, jonna rava

1. first put rava and lil ghee and roast for few minutes, keep it aside
2. Pan - oil, ghee, mustard, urad dal, chana dal, cashews, saute for few minutes, then add curry leaves, g.chilli, saute few minutes then add onion and ginger saute for few minutes
3. then add water
4. once the water starts to boil, put rava slowly and skeep stirring so that no solid chunks are formed.

once done add some lemon juice

/* if water is less then keep adding water slowly and mix it */

SPICY EGG TOAST

Eggs - 4, onion - 1m finely chopped,
g.chilli 2m, cinnamon - 1/2 inch stick, peppercorn -6, gin gar paste - 1/2 tsp,
cloves -2, turmeric powder - 1/2 tsp, salt - 1/2 tsp, milk - 2 tbs [boiled and cold]
cilantro leavs - 2 tsp chopped, ghee/oil - 2 tsp per batch [4 slices]

1. Grind g.chilli, onion, cinnamon, peppercorns, gin gar paste & cloves to a smooth paste
2. mix this to eggs and beat well
3. add turmeric, salt, cilantro and milk to eggs and beat well.
4. dip the bread on both sides and fry on low heat with out covering the lid, until it turns golden brown.

RICE VARIETY :

TOMATO RICE:

Onions - 1 long, G.chilli - 3-4, Tomato - 3m [can grind or small pieces]
chekka - 1, lavanga - 1, Elachi - 1

1. Oil, chekka, lavanga, elachi saute for few minutes, then add onions, g.chilli saute few minutes, add tomato and cook for few more minutes
2. now add this mixture in the cooker along with the rice [1c] and water [3c]

TAMARIND PULIHORA [Mom]:

Tamarind paste, palli [fried], curry leaves, chana dal,
urad dal, red chilli, ginger paste 1/2 tsp,
g.chilli (long cut) - 3, cilantro, onion [long cut],
cashews, jaggery - 1tsp [lil], mustard powder - 1tsp (pachi aavala powder)

1. Mix with cooked rice - lil oil, tumeric, curry leaves, tamarind paste, salt and palli (fried)
2. on stove oil, mustard, chana dal, urad dal, jeera, r.chilli, ginger paste, g.chilli, cilantro, onion, cashews, jaggery saute it well.
3. now put rice in this and mix well
4. after 15min, mix lil pachi aavala powder

JEERA RICE [nitis athamma]:

Garlic - 3pods slightly crushed
g.chilli - 2 long slit,
Jeera - 2tsp (coarsely grounded) [with pestle and mortar (rolu)]

1. Put oil, garlic, after slight brown add g.chilli put jeera and let it fry a little
2. take rice mix it well with some salt
3. now put this rice with the mixture & mix it well.

BHAGARA RICE: [peddi]

Chekka - 2 small, lavanga - 2, elachi 2, bay leaves 2 small,
shajeera - lil, onions - 1 long pieces, g.chilli 3 to 4, pudina (mint) - 1/2 katta,
gin gar paste - 1/2 tsp

1. oil, chekka, lavanga, elachi, shajeera, bay leaves
2. oinions, g.chilli, gin gar paste
3. saute for few minutes then add mint leaves
4. 1c rice, water lil less then 2 add salt to this and cook in the rice cooker.

PULAGAM:

Rice - 1, pesara pappu (moong chilka) - 1/4,
onion m - 1 long, g.chilli 6-7 long, chekka 2,
lavanga 2, elachi 2, garlic pods - 8

1. Oil, chekka, lavanga, elachi, after few minutes add garlic, saute few min add onions, g.chilli, curry leaves
2. now add this in the cooker and add salt.

Mixed Veg biryani (sujji):

Oil, chekka - 1inch, elachi 2, lavanga 3,
jeera, shajeera, onion 1 sliced long, g.chilli 5,
gin gar paste 1/2 tsp, aloo small pieces - 1 (opt)
mixed veg, salt, rice

1. wash rice and keep aside
2. kadai - oil, chekka, lavanga, elachi, few seconds, add jeera and shajeera
3. after 2 minutes, add onion and g.chilli, once onion is little fried add gin gar paste and saute it well
4. add aloo, after 2 min, add mixed beg and saute it well
5. add rice & saute then put water (1:2) (rice:water), and wait for 3 whistles