Green Peas Tomato Curry

Serving - 8
Cooking time - Approx 30 mins

Ingredients :-

Over night soaked green peas - 300 g (125 g is used for paste, 125 g for curry)
Chopped Tomatoes - 300 g (125 g is used for paste, 125 g for curry)
Chopped Chillys - 2
Chopped Onion - 1
Oil - 3 tbspn
Ginger garlic paste - 2 tbspns
Water - 1/2 glass
Garam Masala - 1,1/2 tbspn
Turmeric - 1 tbspn
Salt - 2 tbspns (1 tbsp for boiling, 1 tbsp in curry) (to taste)

Procedure :-

Beerakaya Curry / Ridge Gourd Curry

Serving - 4
Cooking time - Approx 20 mins

Ingredients :-

Chopped Beerakayalu / Ridge Gourd - 3/4 kg
Chopped Chillys - 3
Chopped Onions - 2
Salt - 1 tbspn (to taste)

For Seasoning ( Talimpu ) :-

Oil - 1 tbspn
Jeera - 1/2 tbspn
Mustard seeds (aavalu) - 1/2 tbspn
Minapappu (urad dal) - 1/2 tbspn
Dried Chillys - 2
Curry leaves - 2 stems

Procedure :-

Turumu Pachadi / Grated Mango Pickle

Ingredients :-

Grated Mangoes - 2 medium sized (skinned)
Mustard powder - 4 tbspns
Fenugreek powder - 1 tbspn
Salt - 4 tbspns (to taste)
Chilly powder - 6 tbspns (to taste)
Turmeric - 1 tbspn

For Seasoning ( Talimpu ) :-

White Sesame Oil (White Nuvvulu) - 1/4 kg
Mustard seeds (Aavalu) - 2 tbspns
Chana dal (Pachi sanaga pappu) - 2 tbspns
Dried Chillys - 3  
Slightly crushed garlic petals - 8
Hing - 1/4 tbspn

Procedure :-

Coconut Burfi / Kobbari Mithai

Cooking time - Approx 30 mins

Ingredients :-

Fresh grated Coconut - 2 cups
Sugar - 1 cup (to taste)
Ghee - 8 tbspns
Cashew nuts as needed

Procedure :-

Chamadumpa Fry / Taro Root Fry / Colocasia Fry

Serving - 4

Cooking time - Approx 30 mins

Ingredients :-

Chopped Chamadumpalu / Taro Root / Colocasia- 1/2 kg
Salt - 1 tbspn (used when boiling)
Water - as needed for boiling
Tamarind - Lemon sized
Turmeric - 1 tbspn
Oil - as needed for Deep fry
Salt & Chilly powder - 2 tbspns (to taste)

Procedure :-