• Mushrooms – 250 gms, sliced
• Tomato – 2, sliced
• Butter – 1 tbsp
• Garlic – 6 cloves, chopped
• Dry red chillies – 3, crushed to flakes
• Lemon juice – 2 tbsp
• Pepper powder to taste
• Salt to taste
• Coriander leaves to garnish

Preparation Method

1. Heat a frying pan and add oil in it.
2. After a minute, add chopped garlic and chilli flakes.
3. Add mushroom to it and fry about 4-5 minutes.
4. Now add mushrooms chopped tomato, salt, pepper, lemon juice and cover with a lid.
5. Once the mushrooms are tender and tomatoes blended well, switch off the stove.
6. Garnish with coriander leaves and Serve hot.

• Yam – ½ kg
• Red chilli powder – 2-3 tsp
• Pepper powder to taste, optional
• Asafoetida powder a pinch, optional
• Oil for frying
• Salt to taste

Preparation method

1. Clean and wash the yam.
2. Slice it into small thin squares of about ½ cm thick and soak in water.
3. Once all done, wash and drain.
4. Heat oil a heavy bottomed pan and fry a handful of yam slices until it becomes crisp.
5. Lift and drain the oil using the strainer.
6. Keep it a plate lined with tissue paper. Sprinkle salt while the wafers are hot.
7. Mix the pepper powder, red chilli powder, salt (to adjust) and asafoetida powders.
8. Sprinkle this over the wafers.
9. Once it has cooled store it air-tight bottles.

• Small Potatoes – 1/4 kg
• Curd – 2 tbsps
• Ginger-Garlic paste – 1 tsp
• Cummin seeds – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1/2 tsp
• Coriander powder – 1 tsp
• Black Pepper powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Oil – 2 tbsps
• Salt to taste

Preparation Method

1. Wash and peel the potatoes. Prick the potatoes all over with a fork.
2. Take a large bowl, and beat the curd & add the ginger-garlic paste, salt, red chilli powder, turmeric powder, coriander powder, black pepper powder and garam masala powder.
3. Now add the potatoes in the curd mixture and coat them well.
4. Heat the oil in a pan with a tight-fitting lid.
5. Add cummin seeds, till they splutter and then add the potatoes with the curd mixture also.
6. Cook on high flame, stirring continuously till the masala dries and the oil separates.
7. Add a cup water and adjust salt. Turn the heat to low and cover tightly and cook till the potatoes are tender.
8. Serve as a side dish to roti or rice.

• Boneless Fish – 500 gms
• Potatoes – 100 gms
• Fresh Breadcrumbs – 1 cup
• Onion – 1, medium sized, finely chopped
• Garlic – 2 tbsps, finely chopped
• Green chillies – 4, chopped
• Jeera / Cumin powder – 1 tsp
• Oil for frying
• Salt to taste

Preparation Method

1. Boil the fish in salted water till it is tender.
2. Drain out water and keep aside.
3. Boil the potatoes, peel and mash them.
4. In a mixing bowl, mix the boiled fish, potatoes, green chilies, onions, garlic and the spices.
5. Mix well and divide into small portions.
6. Shape each portion into a circular tikki.
7. Heat a non-stick tava and pan fry the tikkies or kebabs on a medium flame on both sides, adding oil from time to time.
8. Serve hot as tea time snacks or as starter in a meal.

• Mushroom – 1 cup, sliced
• Garlic – 2 tbsps, finely chopped
• Ginger – 1 tbsps, finely chopped
• Onion – 1 cup, finely chopped
• Crushed pepper – 1 tsp
• Ajinomotto a pinch
• Olive oil – 1 tbsps
• Salt to taste

Preparation Method

1. Heat the oil in a pan and add chopped garlic & ginger.
2. Fry till it turns golden brown.
3. Add onions and fry well. The tastes depends how the onion gets fried.
4. Now add the crushed pepper and mushroom.
5. Sprinkle water, cover and cook in low flame till the mushroom gets cooked.
6. Add ajinomotto and fry the mushroom till the water evaporates.
7. Serve as starter or accompaniment with Rice/Roti.

Ingredients

• Bendakaya/Lady’s finger -  250 gms
• Coconut                                       – 3 tbsps, freshly grated
• Turmeric powder                    – ¼ tsp
• Red chilli powder                   – 1 tsp
• Salt to taste

To Temper

• Avalu/Mustard seeds              – 1 tsp
• Jeera                                               – ½ tsp
• Dry Red chillies                          - 2, broken into two
• Minnapappu/Urad dal             – 1 tsp
• Senagapappu/Channa dal        – 1 tsp
• Curry leaves                            – 2 sprigs
• Oil                                          – 2-3 tbsps

Preparation Method
Select tender Lady’s fingers. Clean with the water and spread it on a towel.

Wipe it and cut into half inch pieces. Remove the head and the tail end.

Heat oil in a pan and do the tempering by adding mustard seeds. Once it splutters add, channa dal, urad dal, jeera, red chillies and curry leaves.

Add the chopped Bendakai and fry on the medium flame until it become crispy.

Do not cover with lid, otherwise it will become soggy.

Add turmeric powder, red chilli powder and salt fried lady’s fingers.

Now mix the shredded coconut and stir fry for 2-3 min and remove from stove.

Garish and Serve with hot steamed rice.

Variation

1. The Bendakaya can be deep fried in the oil and do the tempering & mix the grated coconut.

Word of Caution

1. Wash bendakai and spread it over a towel for some time. Then wipe it and cut it. This reduces the stickiness of the lady’s finger while frying.
2. Add salt at the end, otherwise the vegetable will become sticky and soggy.
3. Always stir them gently, so that the shape of the vegetable is retained.

Bendakaya/Lady’s finger - 250 gms
Onion                                      – 1, medium size, finely chopped

Turmeric powder                     – ¼ tsp
Red chilli powder                   – 1 tsp

Salt to taste

To Roast & Grind

Coconut                                  – 2 tbsps, shredded

Coriander seeds                      – 1tbsps

Dry red chillies                        – 4

Garlic                                      – 4, cloves
To Temper

Mustard seeds                         – 1 tsp

Jeera                                        – ½ tsp
Urad dal                                  – 1 tsp
Channa dal                              – 1 tsp
Curry leaves                            – 2 sprigs
Oil                                          – 2-3 tbsps

To Garnish

Coriander Leaves

Preparation Method

Select tender Lady’s fingers. Clean with the water and spread it on a towel.

Wipe it and cut into half inch pieces. Remove the head and the tail end.

Dry roast the grinding ingredients and grind using mixer with little water if needed.

Heat oil in a pan and do the tempering by adding mustard seeds. Once it splutters add, channa dal, urad dal, jeera, red chillies and curry leaves.

Add the chopped onions & turmeric powder and sauté till light pinkish.

Add the ground mixture and fry till the raw smell goes off.

Now add the lady’s fingers and mix well.

Stir fry on a medium flame for 2-3 minutes. Reduce the flame and cook for 5 minutes.

Remove from the stove. Bendakaya masala fry is ready.

Garnish with coriander leaves & Serve with hot plain rice/Chapathi.

• Bendakaya/Lady’s finger - 250 gms
• Onion                                      – 1, medium size, finely chopped
• Garlic                                      – 4-5 cloves, crushed
• Turmeric powder                    – ¼ tsp
• Red chilli powder                   – 1 tsp
• Pallilu/ Groundnut                  – 1 tbsp, roasted
• Salt to taste

To Temper

• Mustard seeds                         – 1 tsp
• Jeera                                        – ½ tsp
• Dry Red chillies                      – 2, broken into two
• Urad dal                                  – 1 tsp
• Channa dal                              – 1 tsp
• Curry leaves                            – 2 sprigs
• Oil                                          – 2-3 tbsps

Preparation Method
Select tender Lady’s fingers. Clean with the water and spread it on a towel.

Wipe it and cut into half inch pieces. Remove the head and the tail end.

Heat oil in a pan and do the tempering by adding mustard seeds. Once it splutters add, channa dal, urad dal, jeera, red chillies and curry leaves.

Add the chopped onions, crushed garlic & turmeric powder and sauté till light pinkish.

Now add the cut lady’s fingers and mix well.

Stir fry on a medium flame for 2-3 minutes. Reduce the flame and cook for 5 minutes.

Sauté in between. Once the vegetable got cooked, add the roasted pallilu and mix well.

Remove from the stove and Serve with hot plain rice.

Variations

Sprinkle 2 tsp of (Biyyam pindi) rice flour/ (Senagapindi) chick pea flour to make the vegetable crispy.