CHILLIES IN MUSTARD SAUCE (AVA MIRAPAKAYALU)

Ingredients:
Green chillies - 50 gms
Mustard seeds- 25 gms
Turmeric- 1/2 tsp
Salt to taste
Oil

Method:

  • Wash and pat dry the green chillies. Make a slit without separating from stem.
  • Grind mustard, salt and turmeric to make fine powder.
  • Fill this powder in green chillies.
  • Put them in glass dish and pour oil to cover the chillies completely.
  • Keep aside for 3-4 hours then serve.
  • Store in airtight container. It stays up to 4-5 days.

KALA JAMUN

Ingredients:
Pachi kova- 250 gms
Maida- 75 gms
Red colour- a pinch
Sugar-1 glass
Water - 1 1/4 glass
Cashew, Kishmish- 25 gms
Cardamom powder- 1 tsp
Oil for frying

Method:

  • Mash kova and mix with maida to make soft dough. Add little water if necessary.
  • Take 50 gms of dough separate, in that mix red colour, cashew, kishmish and keep aside.
  • Make 15 balls with remaining dough.
  • Take one ball press inside to make a hole with finger; put colour mixture and cover again. Do the same with remaining balls. Make each ball into small cylindrical shape.
  • In the meantime make a sugar syrup with sugar and water; boil until sugar completely dissolved. Remove and add cardamom powder.
  • Heat the oil and fry them jamuns until brown. Remove and drop in sugar syrup
  • This is naivedyam to Lard Sani Deva.

PRAWNS OKRA CURRY (BENDAKAYA ROYYALA PULUSU)

Ingredients:
Prawns - 250 gms
Okra - 500 gms
Onions - 2
Green chillies- 4-5
Tamarind  -small lemon size
Coriander - cumin powder - 1 tsp
Chilli powder - 2 tsp
Turmeric- 1/2 tsp
Salt to taste
Garlic cloves - 6 (crushed)
Oil - 2-3 tbsp
Mustard, cumin, fenugreek seeds - 1/2 tsp
Curry leaves- few
Red chilli - 1
Coriander leaves -1 tbsp

Method:

  • Clean and devein the prawns.
  • Finely chop onions and green chillies. Trim the edges and cut the okra into medium pieces.
  • Heat the oil in pan, add mustard, cumin, red chilli, fenugreek seeds, curry leaves and crushed garlic.
  • Fry till mustard crackles then add prawns and stir fry for 3-4 minutes.
  • Add chopped onion, green chillies, turmeric and cook till prawns are almost done.
  • Then add okra, salt, chilli powder, coriander-cumin powder. Mix well and stir fry for 2 minutes.
  • Add tamarind juice and cook until the gravy is little thick and prawns and okra are well cooked.
  • Lastly add coriander leaves.

 




GUACAMOLE WITH TOFU AND CARAWAY

Ingredients:
Large avocado - 1
Tofu - 250 gms
Garlic cloves- 2 (crushed)
Lemon juice- 4 tbsp
Cayenne pepper - pinch
Caraway seeds - 1 tsp
Salt and freshly ground pepper
Tomato - 1 (finely chopped)

Method:

  • Mash avocado with tofu and mix in crushed garlic, lemon juice, cayenne, caraway seeds, salt and pepper.
  • Add chopped tomato.
  • Allow to stand for at least 30 minutes to allow caraway seeds to permeate guacamole.

OYSTER AND CUCUMBER SALAD

Ingredients:
Small young cucumbers - 2
Salt - 2 tsp
Large oysters - 12
Light soy sauce -3 tbsp
Rice vinegar - 3 tbsp
Sugar - 2 tsp
Sake -1 tbsp
Fresh ginger root - 1 tsp (grated)

Method:

  • Wash the cucumbers and slice into very thin rings.
  • Sprinkle with salt and allow to stand for 10 minutes.
  • In a bowl, combine soy sauce, vinegar, sugar, sake and grated ginger. Mix well.
  • Drain the cucumber and arrange the slices in a pile in the centre of individual serving bowls.
  • Place 3 oysters on top of each serving of cucumber.
  • Pour the dressing over and serve immediately.

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