Bottle Guard Curry (Aanapakaya koora)

Ingredients:
Tender Bottleguard : 1
Chopped onion : 1/2 Cup
Oil : 2 tbsp
Jeera & Mustards : 1 tsp
Green Chillies : 3, adjust (length wise slit them)
Curry Leaves : 4
Turmeric Powder : 1/4 tsp
Ginger Garlic paste : 1 tsp
Tomato : 1 (Big)
Salt : As per taste
Fresh finely chopped coriander leaves for garnishing

1. Heat oil in a cooking vessel, once hot, add cumin, mustard seeds, let them pop, add the onions, green chillies and curry leaves, saute them till soft.
2. Add turmeric and ginger garlic paste, fry further a minute. Add bottleguard pieces, mix, cover and cook on medium heat for 10 minutes.
3. Now add the tomatoes and salt, and let it cook, covered on medium heat for 5 minutes or till the bottleguard pieces are cooked and soft.
4. Adjust salt and turn off the heat. Garnish with fresh coriander leaves and serve with rice or chapatis.


Note : You can even add some milk, abt 3 tbsp for rich taste. For variation you can garnish with fresh greated coconut also.

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Fruit Salad

Hi, this fruit salad is my hubby's favourite. For that i used to make this fruit salad minimum weekly once. This richly flavoured drink makes an ideal summer drink and perfect for any party salad. So i hope all will try and let me know through your comments. Here is my recipe.
Ingredients:
Thick Milk : 1 Ltr
Cool milk : 1/2 Cup
Custard powder : 3 tbsp
Sugar : 8 tsp (you can change according to your sweet taste)
Fruits like banana, apple, grapes etc. or
any seasonal fruits
(Here i used apples and bananas)Method:
1. Dilute the custard powder in 1/2 cup of cool milk without lumps and keep aside.2. Pour the 1 ltr milk in a thick copper bottom bowl, add cinnamon stick and keep on stove on medium flame. Let milk comes to a boil, reduce heat and boil the milk at least 20 minutes, stirring it continuously till end of the process. 3.After that add diluted custard milk to above boiled milk, stirring it, then add the sugar, stirr till its completely dissolved.
4. Now you can observe that the milk becomes more thick.
5. Turn off heat after 5 minutes and cool completely, stirring it (remove the cinnamon stick from the milk and discard it).
6. Later you keep the custard milk in freeze for 3 to 4 hrs. Before 1 hour serving just add the chopped fruits to this chilled milk. The delicious, colourful and mouth watering fruit salad is ready.
Note: You can use this fruit salad for 2 days. But you should keep in freeze only.

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Egg Gravy (Egg Pulusu)

Ingredients:
Boiled Eggs : 3 (As required)
Chopped Onions : 1/2 cup
Tamarind(Chinthapandu) : small lemon size(1)
Water : 1/2 cup
Turmeric Powder(Pasupu/Haldi) : a pinch
Red Chilli powder : 1 tbsp
Salt : As per taste
Menthi powder(menthulu) : 1/4 tsp
Coriander powder(Dhaniyalu) : 1/2 tsp
Jeera powder(Jeelakarra) : 1/2 tsp
oil : 2 tbsp
Jeera : 1/4 tsp
Mustards(Avalu) : 1/4 tsp
Fresh curry leaves : 3 or 4
Fresh finely chopped coriander leaves for garnishing.





Method:
1. Extract the thick juice from tamarind and keep aside.

2. In a kadai, heat the oil then add jeera, mustards, curry leaves and onions. Fry the onions till they become slightly red on the edges on medium flame.

3. Then you can add turmeric, red chilli powder, menthi powder, coriander powder and jeera powder respectively. Then mix and fry for 2 minutes on low flame.

4. Then add the tamarind juice, 1/2 cup of water and salt, mix well. Immediately drop the boiled eggs into the gravy slowly. Then cover with a lid, cook on high flame till a boil comes. Then keep the flame on medium or low till the gravy becomes thick.

5. After that take into bowl, garnish with fresh finely chopped coriander leaves.


6. It goes well with hot steamed rice. I love it.

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Egg Fried Rice (Chinese Style)

Ingredients:
Cooked Basmati Rice : 2 Cups
Eggs : 4 or 5
Chopped Carrots : 1/2 Cup
Chopped Beans : 1/2 Cup
Ajinamoto : 1 tbsp
Black Pepper Powder : 1 tbsp
Garam Masala : 1/2 tsp
Vegetable oil : 3 tbsp
Salt : As per taste
Finely Chopped Spring onions : 3 tbsp
Method:
1. Mix the Cooked Basmati rice with salt and keep aside.
2. Boil the chopped carrots and beans (partially).
3. In a kadai, put the oil, when it becomes hot then break the eggs. Keep the lid and leave it for 4 mints on medium flame. Later mix all the eggs smoothly (break the eggs into medium peaces), fry it for more 3 mints.
4. Next add pepper and garam masala powders. Mix well and fry for 2 mints.
5. Then add the boiled vegetables, mix and cook for 3 mints with covering lid. Remove lid, add the rice, Ajinamoto, mix gently, keep lid and allow it too hot on simmer.
6. Don't forget to mix the rice between otherwise the rice burnts away. After becomes hot garnish with finely chopped spring onions. Serve with tomato sauce or any Chinese veg curry or non veg curry. Delicious Egg fried rice is ready to serve.Note: 1. If you want the Vegetable fried rice, instead of eggs use carrots, beans, green peas etc. (Chopped and boiled). Spicy Vegetable fried rice is ready.

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Ginger Tea ( Allam Chai)

Ingredients:

Milk : 2 Cups
Water : 1/8 cup
Sugar : 2 tbsp
Tea Powder : 1.5 tbsp
Ginger Juli ens : 2 tbsp

Method:
1. Mix all the above ingredients in a bowl(preferred tea bowl, this bowl i brought from India) and keep on stove on medium flame.2. Allow it to boil till aroma comes out. Minimum it takes 15 mints time. After that strain and serve hot in tea cups.
3. After taking this ginger tea, you will feel relaxation. Believe me.

Note : This is my own style of preparation of Ginger Tea. I followed my mother only he he heeeee :-)

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