Bhendi Raitha

Ingredients:-

Bhendi or ladies fingers-------------10 should be fresh and not frozen

Yogurt --------------------------------2 cups

Green chillies-------------------------4

Salt to taste

haldi-----------------------------------one tspn

Garlic flakes--------------------------2

Method

Cut the bhendi into round small pieces and deep fry

Cut the green chillies into small pieces

Crush the garlic flakes

Add all these---fried bhendi pieces, salt, cut green chillies and haldi to the yogurt

In a little oil, put mustard seeds kadipatta and one redchilli as well as 2 pinches of hing and pour all that onto the prepared Raitha

Raithas galore !!!!!------Peanut Raitha

Ingredients:-

Peanuts fried ones----------One cup

Garlic-------------------------Two flakes

Red chillies-------------------Four or as per taste

Salt to taste

Sugar--------------------------Half a teaspoon

Yogurt( unsweetened)------One tubful or or three cups

For tempering:-

Oil--------------a little

Mustard seeds-------one tspn

Jeera seeds ----------half a tsp

Kadi patta------------one sprig

Roasted and ground jeera seeds ----half a tspn

Method

Grind the roasted peanuts to a fine powder. with the red chillies which maynot be roasted.

Add the peanut powder to the yogurt along with the roasted and ground jeera powder

Then crush the garlic flakes and add all that to the yogurt mixture

Add salt and sugar

Take a pan and pour a little oil for tadka or tempering. Add mustard seeds till they splutter add kadipatta and jeera to it

Pour the tempering to the prepared yogurt mixture

This can be eaten with rice or rotis or can be used as a dip

"Yerra Aalu Kura" (Red curry....my mother's best dish)

Ingredients:-

Potatoes----------2 big ones

Onions------------4 big ones

Dry red chillies----6 (or per taste)

Ginger --------------1 inch piec ...no garlic at all

Salt to taste

Oil------------------One full cup

For Tempering:-

A little oil

Mustard seeds-------1 tsp

Kadi patta------------1 sprig

Udad daal-------------2 tsp

Channa daal-----------2 tsp

red chilly--------------1

Method:-

Boil the Alu( Potatoes) and peel them

Grind the chpped onins and chopped ginger coarsely

Then in a little oil, add the mustard seeds and wait to splutter.

Add the channa and the udad daals to it along with the one red chilly broken into a few pieces and also add the kadipatta

Then pour all the remaining oil into the pan and fry the coarsely ground mixture of onion and ginger paste till the raw smell goes off and the paste turns a little brown

Crush the boiled and peeled potatoes (not cut into pieces) and add it to the pan of fried onion and garlic paste

Add salt to the whole lot

The curry will look reddish in color

Eat it with hot rice and enjoy

(Ofcourse weight conscious people maynot want to have this but once in a while one can splurge on it !!!!)