Egg Bonda

INGREDIENTS:

Eggs – 4 hard boiled and cut into halves

Besan- 1cup

Rice flour – 2tbsp

Ajwain/Vaamu- 1/2tsp

Salt- according to taste

Oil- for deep frying

METHOD:

-Take a kadai and heat oil.

-Take a bowl , add the besan , rice flour, salt and ajwain. Mix well , add little by little water and make a thick paste without forming any lumps.

-Once the oil is hot , take the egg halves and carefully dip them in the batter , coat the egg all around with batter.

-Carefully drop the eggs into oil and fry till golden brown.

-Remove from oil and drain them on tissue paper so that the excess oil is absorbed.

-Serve with tea..

Bread Pizza

When we were kids pizza was a delight, made using bread and amul cheese on the dosa tawa. But today we get ready made pizza base in the nearby bakery, pizza sauce and pizza cheese in the supermarket. My kid enjoys this bread pizza. So I make them for her as she comes back from school. This pizza doesn't take much time when we have everything in hand.

INGREDIENTS:

Bread – 2 slices

Pizza sauce – 3tbsp

Grated Mozzarella Cheese – ½ cup (can use more if you want more cheese)

Chopped Vegetables – 1 cup ( I made julliens of Onion , tomato and capsicum)

Salt and Pepper – according to taste

METHOD:

-Pre heat the oven to 200 degrees celcius.

-Take a bread and spread 1.5 tsp of pizza sauce.

-Spread the veggies and sprinkle salt and pepper.

-Sprinkle the grated cheese on the veggies.

-Bake in the oven for 5-7 min or until the cheese melts.

-Serve hot.

Baked Masala Peanut

Masala Peanuts make a great snack while watching TV and these are my familys favourite too. I wanted to avoid deep frying so i baked them in the oven to turn them into and oil and guilt free snack.So friends do try out these baked peanuts and enjoy them.

INGREDIENTS:
Peanuts- 1cup
Besan -  3/4th cup
Rice flour - 2-3 tbsp
Salt- according to taste
Red chilli powder - 2tsp
Jeera/Ajwain - 1tbsp ( either can be used)

METHOD:
-Take a large bowl , add all the ingredients and mix well.
-Add little by little water and form a thick coating around the peanuts.
-Heat the oven to 230 degrees Celcius.
-Line the baking tray with foil.
-Roughly spread the peanuts onto the foil and bake for 15 min.
-Remove the baking tray and break the peanuts into small pieces.
-Bake again for another 10-15 min.
-Remove from oven and let them cool , these peanuts will become more crisp as they cool.

Sending these to Bake Fest #13 Hosted by Anu of Anu's Healthy Kitchen and What with my cuppa  Hosted by Nupur at UK Rasoi

                                .

Gongura Pachadi

Gongura or Sorrel leaves is a vey popular green leafy vegetable in Andhra Pradesh. It is used in many recipes like Gongura Pappu ( dal) , Gongura Mamsam ( Mutton with Sorrel Leaves) , Gongura ROyyalu ( Prawns with Sorrel Leaves) and the most popular is the Gongura Pachadi.Gongura pachadi is a very important part of Andhra Pradesh Cuisine. This pachadi is a must for any feast. There are two types of Gongura one is the red stemmed and other is green stemmed.The red stemmed variety is more sour than the green stemmed variety. So depending on our taste we choose either of them for our recipes.Mix the gongura pachadi in hot rice and add a spoon or two ghee mix well and enjoy it...yummm....

So here is the recipe for the tangy Gongura Pachadi.

INGREDIENTS:

Gongura leaves - 2cups packed

Red chillis- 4-5

Methi seeds- 1tsp

Green chillis- 4-5

Urad dal-2tbsp

Chana dal- 2tbsp

Coriander seeds - 1tbsp

Jeera - 1/2 tsp

Garlic- 2-3 crushed

oil - 3tbsp

Curry leaves- 2 sprigs

salt to taste

METHOD:

-Clean the leaves and let them dry.

- Heat 1tbsp oil and add the green chillis and the leaves and cook till till all the water left by the leaves goes dry.Keep aside

-Heat 1tbsp oil in the same pan , once hot add the methi seeds , 1tbsp urad dal, 1tbsp chana dal fry for 1 min , now add the coriander seeds and jeera, fry till a nice aroma fills the kitchen , add the red chillis and switch off the stove and let the mixture cool.

- Once cool first grind the dal mixture to a coarse powder , then add the gongura leaves required salt and grind to a smooth mixture.

-Heat the rest of the oil , add the garlic , urad adl, chana dal , red chillis and curry leaves and add to the gongura pachadi.

-Mix well and serve with rice

Note: If you want more flavor , you can add finely chopped onoin to the chutney.

Nankhatai

Nankhatai is the Indian cookie made with only four ingredients.Nuts can also be added according to ones taste. I made the basic nankhatai which is a perfect snack along with evening cuppa tea.

INGREDIENTS:

Maida-1 cup

Ghee/Clarified Butter- 1/2 cup

Sugar Powder - 1/2 cup

Salt- a pinch.

METHOD:

-Add the powdered sugar to the ghee and mix well till the sugar melts into the ghee.

-Sift the maida and salt so that salt mixes well with the maida.

-Add little by little maida to the ghee and sugar mixture keep mixing and see to it that lumps dont form.

-Make small balls and place them in a baking tray lined with baking paper.

-Bake for 20 min at 180 degrees Celsius. These cookies don't change color.

Sending this to Bake Fest#13 Hosted by Anu @ Anu's Healthy Kitchen and What's with my Cuppa Hosted by Nupur @ UK Rasoi

                  

Royyala Iguru

Royyalu Iguru is a thick curry in Andhra Style. It is very spicy if you eat it in the villages but we make it a little milder.If we have some fresh prawns this is the tastiest and easiest curry to make and eat along with hot rice especially in the rainy season!!!!!

INGREDIENTS:

Prawns- 1/2 kg

Onions - 2 medium

Green Chillis- 2-3 (can be changed acc to taste)

Cloves-3-4

cinnamon- 1" piece

Pepper - 3-4

Ginger- 1" piece

Garlic- 3 pods

Salt- According to taste

Haldi- 1/4th tsp

Red Chilli Powder- 2Tbsp

Garam Masala- 1/2tsp

Oil- 7-8 tbsp

METHOD:

-Take the ginger and garlic in a mmortor and pestle and pound them coursly.

-Coarsly pound the cloves , cinnamon and pepper in a morter and pestle.

-Roughly chop the onions and green chillies.

-Coarsely grind the chopped onions , green chillies and the pounded ginger garlic.

-Heat oil , add the pounded cloves , cinnamon and pepper. Fry till a nice aroma is released.

-Now add the onion paste and fry till the oil leaves from sides.Will take around 10-15 min.

-Once the onion paste is cooked add the salt , haldi,red chilli powder and the garam masala. We can add little water so that the masala dosen't burn.

-Finally add the raw prawns , mix well and let the prawns release all the water. Let them cook in their own water.

-Once the water dries up add 1 cup water close with a lid and let the curry simmer for 15-20 on low heat so that the prawns cook thoroughly.

-Enjoy with hot rice.

Yummmyyy!!!!!!

Sending this dish to Seafood Feast Event hosted by  Usha @ MySpicyKitchen.

  

Chicken Roast

INGREDIENTS:

Chicken- 500gms

Onion - 1 medium sliced

Green Chillis - 3-4 Slit

Ginger Garlic Paste - 1tbsp

Red chilli powder - 2tbsp ( can be adjusted acc to your taste)

turmeric powder - 1/2 tsp

salt- as per taste

garam masala - 1.5 tbsp

oil- 5-6tbsp

Jeera - 1tbsp

curry leaves - 2 sprigs

Coriander leaves - a few finely chopped

METHOD:

-Clean the chicken , add the ginger garlic paste , salt , turmeric,  red chilli powder and 1 tbsp garam masala. Mix well and marinate for 1/2 hr to 45 min.

-Heat oil in a kadai , add the jeera , curry leaves,onions and green chilli. Fry well till onions turn brown.

-Add the marinated chicken , cook the chicken in its own juices till dry.

-Once the chicken is dry and well cooked add the left over garam masala mix well and turn off the flame.

-Add the coriander leaves and serve along with rice, sambar or rasam.

Chicken Curry

This is the curry that i made for our weekend meal. So here is the recipe. It was perfect for the peas pulao and the roti.

INGREDIENTS:

chicken- 500gms

onions- 1 medium , chopped

tomato- 1 medium , chopped

Ginger Garlic Paste - 2tbsp

green chillies - 2-3 slit and chopped

red chilli powder - 2tbsp ( can be adjusted acc to your taste)

turmeric powder - 1/2 tsp

salt- as per taste

garam masala - 1.5 tbsp

oil- 5-6tbsp

Jeera - 1tbsp

curry leaves - 2 sprigs

Mint Leaves- Small bunch finely chopped

METHOD:

-Clean the chicken and pat it dry.

-Add the onions , tomato, green chillies,ginger garlic paste, red chilli powder , turmeric salt and garam masala and mix well.

-Take a pressure cooker , add oil. Once the oil is hot add jeera and curry leaves.

-Let the jeera splutter , now add the chicken , turn the flame to high and cook for 5 min on high.

- Lower the flame and cook for 15-20 min till all the water that comes out of the chicken dries.

-Add 2 cups water , let it come to a boil.Once the water starts to boil close the lid and cook for 2-3 whistles.

-Remove the lid and add the chopped mint leaves,cook for 5 min. Serve with Rice , Roti or any flavored rice.

Semiya Upma

INGREDIENTS:

Semiya/Vermicelli - 1cup

Onion- 1 medium chopped

Ginger - 1.5 inch piece , chopped

Green chillies- 2-3 chooped (can be adjusted according to your taste)

oil- 3 tbsp

jeera- 1 tsp

mustad seeds- 1 tbsp

curry leaves- 2 sprigs

water- 2 cups ( i use 1:2 ration , 1cup semiya: 2 cups water)

salt acc to taste

METHOD:

-Heat 1tbsp oil , once hot add the semiya and fry till they turn golden brown. Keep aside.

-In the same pan add the rest of the oil , once oil is hot add the chana dal and fry for 30sec's to 1 min.

-Now add the mustard, jeera and fry for 30 sec's.

-Next add the ginger, green chillies and curry leaves , fry for 1 min.

-Add the chopped onion and fry for 1 more min.

-Add the water , salt and let the water come to a boil.

-Add the semiya and cook till done.

Sending this to Favorite recipes event: Breakfast recipe hosted by Swathi of Zesty South Indian Kitchen.

Weekend Meal

This was our weekend meal. Peas Pulao, Chicken Curry, Phulkhas and curd. I will post the recipe of chicken curry soon. Peas Pulao has already been posted previously in my blog, click HERE to go to the recipe.

Vegetable Manchurian

INGREDIENTS:

Finely chopped Vegetables( carrot,cabbage and beans)- 2cups

Maida - 1/2cup

cornflour-2-3tbsp

ginger garlic paste - 1tbsp

Garlic- 2tbsp finely chopped

Ginger - 2tbsp finely chopped

green chilli- 2-3 finely chopped ( can be adjusted according to your taste)

Spring onion- 2 chopped

Salt as per taste

White pepper powder(1/2 tsp)

Oil to fry

Soya sauce- 1tsp

Vineger- 1 tsp

green chilli sauce- 1 tbsp(optional)

METHOD:

-Take a big bowl add the vegetables , maida, cornflour , ginger garlic paste, salt and pepper. Mix well. Add little water if required and make small balls.

-Heat oil for deep frying.

- Once the oil is hot enough add the balls and fry till golden brown.

- Keep aside.

- Heat 3tbsp oil , add the ginger, garlic and green chillies and fry for a few seconds.

- Now add soya sauce , green chilli sauce and vineger.

- Adjust the salt. Add little pepper. Now add the manchurian balls and fry for 2 min.

-In a bowl take 2 tbsp of cornflour add little water and dilute it.

- Add the cornflour liquid to the balls and add the spring onions.

- Remove from heat and serve hot.

Banana Oats and Dry Fruits Muffin

This is the first time i baked muffin and they turned delicious.This is a simple and easy recipe that will take a single bowl for mixing and is non-messy.

INGREDIENTS:

All purpose flour – 2 cup

Baking powder – 2 tsp

Banana puree - 1cup

Quick Oats - 1 cup

Powdered Sugar – 3/4 cup

Salt- 1/2 tsp

Butter (unsalted) – 1/4 cup

Eggs – 2

Milk – 3/4th cup

Vanilla essence – 1 tsp

Chopped dry fruits( dates,anjeer and raisins) - 1 cup

METHOD:

Melt the butter for 30 sec in a microwave.

Mix the butter well till its smooth. Now add the Eggs and mix well.

Next add the Milk and Banana Puree and mix well.

Add the vanilla essence and stir once again.

Add the sugar, baking powder, salt and oats and mix.

Add little by little flour and mix well so that no lumps are formed. Once the flur is mixed well add the dry fruits and mix till the fruits are coated in the batter.

Pre heat the oven at 230 degrees C for 10 min. Line a muffin tray with paper cups, add enough batter to fill 1/2 the paper cup.

Bake at 230 C for 20-22 minutes. Cupcake is done when a toothpick inserted comes out clean. 

Once done cool them and serve.

Sending this to Lets Cook with Fruits Event @ Simply.Food ,  Bon Vivant #7 - Baked Goodies @ Sumee's Culinary Bites , Bake Fest @ Food Mania and Cup Cake Recipes @ My Culinary Creations

Chicken Keema Balls

INGREDIENTS:

Chicken keema-1/4 kg

Besan - 2tbsp ( for binding)

Ginger Garlic Paste-2 tsp ( if you want you can even add finely chopped ginger and garlic)

Onion- 1 medium finely chopped            

Green chillis - 2 finely chopped (can be adjusted acc to taste)

Salt - acc to taste

Garam Masala powder - 1tbsp

oil- for deep frying

METHOD:

-Add all the ingredients into a bowl except oil mix well.

-Let the mixture rest for1/2 hr.

-Heat oil ,once its hot enough make small balls of the mixture and drop them carefully into the hot oil and deep fry till done.

-Enjoy with some ketchup or green chutney.

Masala Rice

What do we do with leftover rice???? Make Fried Rice or Pulihora or Lemon Rice. Today I made Masala Rice. With some leftover rice i didnt want to make either of the above so Googled and found masala rice , read a couple of recipes and combined them together and made my own version. So Here is my version of Masala Rice.

INGREDIENTS:

Left over rice : 2 cups

Onion: 1 medium chopped

Green Chillis: 2 finely chopped

Peanuts: 2tbsp

Chana Dal/ Senagappu : 2tbsp

Oil - 2tbsp

Mustard Seeds: 1tsp

Jeera: 1tsp

Red Chillis: 2

Curry Leaves: 1 sprig

Turmeric/Pasupu : 1/2tsp

Salt: as required

Red Chilli Powder: 1tbsp

Lemon: 1

METHOD:

Heat oil , once hot add the chana dal and peanuts and fry for 2-3 min.

Now add the mustard seeds,jeera and red chillis fry for 2 min. Now add onions , green chillis and curry leaves and fry for 1 min. Add the salt and turmeric and cook for 2-3min.

Next add the rice and cook for 5 min. Add the chilli powder and fry for 2 min more.

Finally add the lemon juice and serve hot with some curds.

Sending this dish to SHOW ME YOUR HITS: RICE  hosted by Vardhini of Cooks Joy and 30 MINUTES MEAL MELA hosted by Srivalli of COOKING 4 ALL SEASONS

Beans Patoli

Patoli is a traditional Andhra dish. It is very tasty and very healthy. Today i made Beans Patoli , this is the first time i tried out this dish and it came out very well. 

INGREDIENTS:

Beans - 1 cup(cut into small pieces and boiled in salted water for 7-8 min)

Onion- 1 medium chopped

Garlic paste- 1 tsp

channa dal 1 cup (senaga pappu soaked in water for an hour)

mustard seeds- 1tsp

jeera - 1 nd half tsp

dry red chillis- 6-7 broken and soaked in water.

Haldi- 1/4th tsp

asafoetida/hing - a pinch

salt as required

Oil - 5 tbsp

METHOD:

Grind the soaked channa dal along with dry red chillis,1/2 tsp cumin seeds, asafoitida and salt to a coarse mixture without adding water.

Heat 2tbsp oil and fry the dal mixture till it becomes crunchy and dry.Once the dal is dry keep it aside.

In the same pan add the rest of the oil. Add the mustard seeds,jeera garlic paste and fry for 30 secs. Now add the onions, salt and turmeric mix well and cook for 5 min.

Now add the beans and fry till the moisture of beans is almmost gone. It will take about 5-10 min.

Take care that the beans dot go totally dry little moisture should be left.Add the dal mixture and cook for another 10min.

Serve with hot rice and ghee.

Sending this to SOUTH INDIAN KITCHEN SERIES EVENT #1 hosted by Anu of ANU'S HEALTHY KITCHEN


                                      

Aloo Pakodi

Pakodi or pakora is a perfect snack for a rainy day and they turn even more delicious with a cup of piping hot tea.These can be created using the simple onion , potato , green chilli , cauliflower , cabbage , paneer , plantain, spinach or even chicken.

In Andhra Mirchi Bajji ( green chilli akora) is very famous , there are lots of small stalls on the road side that sell these delicious bajjis stuffed with finely chopped onions with a dash of lemon that make there extremely delicious.

Today am posting the recipe of Potato pakodi.

INGREDIENTS:
Potatoes -- 2 big (par boiled and cut into small fingers.)
Besan(gram flour) - 1cup
Ajwain/ vaamu- ½ tsp
Ginger garlic paste- 1 tbsp
Red chili powder - ½ - 1 tsp
soda- a pinch
Salt to taste
Oil for deep frying

METHOD:

Heat oil for deep frying.
Take a big bowl add the flour,salt,red chilli powder,ginger garlic paste, ajwain and a pinch of soda , mix all the dry ingredients well.
Now add enough water to make a thick batter.
Once the oil is ready , dip the potato fingers in the batter and drop them into hot oil and deep fry till crisp and done.
Enjoy these hot pakodi's with ketchup and hot tea.

This is my entry for the event  Lets Cook :Starters/Appetizers  hosted by Radhika of Tickling Palates  

Trifle Pudding

Trifle is a dessert made from thick custard , fruits , jelly and sponge cake arranged in layers and chilled for a few hours. There are no specific measurements for this recipe.So just do it as per your specs.

INGREDIENTS:

Thick custard
Jelly ( any flavor i used the strawberry flavor)
Fruits( chopped into small pieces , I used apple,orange,pomogranate and banana)
Store bought plain cake
Orange juice

METHOD:

For custard layer:
Follow the insturctions on the pack to prepare thick custard for puddings and refrigerate it.

For the jelly layer:
Prepare the jelly as per instructions on the pack. After it cools, set it in a tray and refrigerate it. Do not keep it in the freezer.

Layering the Trifle:

Take a wide bowl.

I crumbled the cake into chunks and spread them on the bottom. Moisten the cake with little orange juice.

Now evely spread a layer of jelly on the cake.

Next evenly spread the custard on the jelly. Follow with a layer of fruits.

Repeat this layering till the bowl is full. I topped my trifle with some left over fruits and jelly.

Refrigerate the trifle for 3-4 hrs so that it sets well before serving.

Scallion Pancakes

This is a very easy recipe for chinese scallion pancakes. I was browsing this Blog where i came across this recipe and found it interesting.With just a few ingredients these savory Chinese style scallion pancakes can be made that are great for evening snacking.

I didn't have enough dipping sauce so i mixed 3 tbsp of Sweet Chilly Sauce , 2tbsp of  Red Chilly Sauce and 1 tbsp of Plain Tomato Ketchup to make the dipping sauce and it was perfect for the pancakes.

I followed the recipe and made yummy pancakes. So you too enjoy!!!!!!

Here is the link for the recipe : Chinese Scallion Pancakes

COCONUT RICE

Coconut rice is a rice dish cooked with coconut milk along with whole spices that enhance the dish. Itis a very easy dish to make and it can be had with sides like aloo or chicken or mutton kurma or a simple raita.

INGREDIENTS:
Basmati Rice - 2cups
Coconut milk - 3cups
Onion- 1 large sliced.
Green peas - 5-6 slit
Green chili's - 5(adjust to your taste)
Ginger Garlic paste - 1tbsp
Cloves - 4
Cinnamon stick - 2 one inch pieces
Bay leaves - 2
Star anise - 2
Shahjeera- 1 tsp
Oil- 3 tbsp
Salt according to taste

METHOD:

Coconut Milk Extraction:

Break the coconut, cut it into small pieces and grind it in a mixer.

Now add 2 cups of water and blend it nicely.Strain the mixture with a cloth and keep the milk aside.This is the first milk and it is pretty thick and has lots of flavor.

Now add 1 cup water and blend the mixture again, the milk that is extracted now is the second milk which have low flavor.

Mix both and you have your coconut milk ready.

Rice Preparation:

Heat oil in a pressure cooker.

Once the oil is hot add the shahjeera and other whole spices and fry for 1 min.

Add the sliced onions and slit green chillis and fry for 2 min. Now add the ginger garlic paste and fry till the raw smell goes.

Add the peas and cook or another 3-4 mins.

Now add the rice and mix well till the oil coats on every grain.Fry the rice for 5 min. Add the coconut milk. Add the salt and let it come to a boil.

Once it comes to a boil close the pressure cooker and switch off after 3 whistles.

Serve hot with the coice of kurma or raita.

Seding this to SHOW ME YOUR HITS:RICE being hosted by Vardhini of COOKS JOY and 30 Minutes Meal Mela hosted by  SriValli of COOKING 4 ALL SEASONS

Simple Dal

This is the simplest dal dish that can be enjoyed with warm rotis. Its a bowl of comfort food on a rainy day for people like me. Its made with a very few ingredients and can be customized according to ones taste.

INGREDIENTS:
Pesarapappu/Moong dal- 1/2 cup washed and soaked in water for 1/2 hr.
Tomato- 1 medium chopped
Oil- 2Tbsp
Mustard seeds - 1tsp
Jeera - 1tsp
Methi Seeds - 1/4th tsp
Salt- accordin to taste
Turmeric powder- 1/2 tsp
Red chilli powder - 1 tbsp ( can be adjusted according to ones taste)

METHOD: 
Cook the soaked dal till done. the dal should not be mashed up.grains should be visible.
Heat oil , add the mustard seeds, jeera and methi seeds and fry for about 30 secs.
Now add the tomato and cook for 2-3 min , add the salt , turmeric , red chilli powder and cook till the tomato becomes mushy.
Finally add the dal and water and cook till the desired consistancy is reached.
Serve with warm chapati or phulkha.

Oats and Coconut Cookies

These are the first cookies i tried , they are called the Cowboy Cookies. We enjoyed them a lot. I did not add a few ingredients like the choco chips , raisins and walnuts as per the requirement as i did not have them , but still these cookies turned out extremely yummy and they disappeared in no time.  Just follow the recipe. Please adjust the baking time according to your oven specs as each oven is different.

Cowboy Cookies from Joy of Baking

There is a video recipe in the link. Thank you Joy of Baking for the yummmy recipe.

Masala Vada

INGREDIENTS:
Senagapappu/Chana Dal/Bengal Gram - 2cups soaked for 3 hrs
Rice Flour - 3tbsp
Mint Leaves - 1/2 cup roughly chopped
Curry Leaves - 3-4 sprigs roughly chopped
Green Chillies - 4-5 depending on taste
Onion - 1 medium finely chopped
Salt- as per taste
Red Chilli Powder - 1tsp
Garam Masala- 1tbsp

METHOD:
-From the soaked dal remove 1/4th cup and keep aside.
-Drain the dal and add the green chilles and grind into paste.
-to the dal paste add the whole dal , mint leaves , curry leaves , salt , onions , red chilli powder, rice flour and the garam masala and mix well. Do not add any water.
-Heat oil in a kadai , once hot make small balls of the dal mixture and flatten them. Drop the flat disc's into hot oil and fry till brown.
-Enjoy with Tomato chutney or Tomato Ketchup. We had them with Tomato chutney.

Sending this to Let's Cook: Starters/Appetizers being hosted by Radhika  of Tickling Palates:

Goruchikkudu Menthi Kura Fry ( Gawar and Methi Leaves Fry)

This is my aunts dish. She is a specialist in creating new curries and stir-fry's instantly. This was created when i asked her to make something vegetarian instead of non-veg when i went to her place last time. it was absolutely yummy and i couldn't wait to try and post it on my blog. enjoy this with hot rice sambar/rasam.

Ingredients:
Goruchikkudu- 250gms (chopped into small pieces)
Methi( small methi)- 3 bunches ( cleaned and leaves separated)
Onion- 1 big (chopped into medium pieces)
Green Chillies - 2 medium finely chopped ( you can adjust it accordingly)
Oil- 2tbsp
Mustard Seeds - 1 tbsp
Jeera - 1 tsp
Red Chillies - 2
Curry Leaves - 2 sprigs


Method:
- Boil the Goruchikkudu for 10 min in salt water , once done drain and keep aside.
- Heat oil , add the mustard seeds , jeera , red chillies and finely chopped green chilies and cook for 2-3 min.
- Now add the Goruchikkudu and fry for 5-10 min.
-Now add the methi leaves ,salt and turmeric powder and cook for another 5-10 min till all the water released from methi leaves dry up.
- Add the onions and cook for another 5 min. Onions have to be crunchy this is the main in this dish, the crunchiness of the onions gives an extra kick to this yummy dish.
- Done enjoy with rice and sambar.