October 09, 2011

Bhendi(Okra) Dahi Masala

Ingredients:
Okra(Bhendi) - 250 gms
Onions - 2
Tomatoes - 2-3
Green chillies - 2-3
Ginger garlic paste - 1 tsp
Fresh coconut - 1 tbsp(grated)
Cashew nuts - 10
Curd  - 1/2 cup
Garam Masala - 1/4 tsp
Coriander - Cumin powder - 1 1/2 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves
Oil for frying Okras

Method:

  • Wash and wipe the okras with dry cloth. Cut the edges and cut them into 1" pieces.
  • Heat the oil and fry the okra pieces few at a time for 2 minutes.Remove and transfer to paper napkin.
  • Finely chop onions and green chillies.
  • Make puree with tomatoes.
  • Heat 1 tbsp of oil in kadai, add mustard, cumin seeds, curry leaves and fry for 1 minute.
  • Add onions, green chillies and fry till onions are translucent. 
  • Add tomato puree, ginger garlic paste and fry till oil floats.
  • Grind cashew nuts and coconuts into paste, add this paste , spices to curry and cook for few minutes.
  • Add whipped curd and fried okras and 1 cup of water and close the lid.
  • Cook in low flame for 5 minutes.
  • Serve with roti or rice.



October 07, 2011

Chema Dumpala Masala Pulusu (Arbi Masala Curry)

Ingredients:
Arbi - 250 gms
Onions - 2
Tomatoes - 4
Green Chillies - 4
Ginger garlic paste - 1 tbsp
Tamarind juice - 1/2 cup (thick)
Garam Masala - 1/4 tsp
Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Red Chilli powder - 1 1/2 tsp
Salt to taste

For talimpu:
Oil - 1-2 tbsp
Dry red chilli - 1, urad dal, channa dal - 1/2 tsp, Fenugreek, cumin and Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves













Method:
  • Boil, peel and slice the arbi.
  • Finely chop onions, green chillies, tomatoes. 
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.
  • Add chopped vegetables, ginger garlic paste and cook till tomatoes are soft.
  • Add arbi pieces, spices, tamarind juice and 1 cup of water.
  • Cook another 10 minutes in low flame.
  • Lastly add coriander leaves.
  • Serve with rice.

Tomato Potato Curry (Alu tomato Curry)

Ingredients:
Potatoes - 250 gms
Tomatoes - 4
Onions - 2
Ginger Garlic Paste - 1 tbsp
Green Chillies - 2-3
Garam Masala - 1/2 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds & Mustard seeds - 1/4 tsp
Curry leaves 
Coriander leaves

Method:

  • Peel and cut potatoes into medium size pieces.
  • Finely chop green chillies, onions and tomatoes.
  • Heat oil in kadai, add cumin and mustard seeds, curry leaves and fry for 1 minute.
  • Add chopped onions, tomatoes, green chillies and cook till oil floats.
  • Then add potato pieces, spices and fry for few minutes.
  • Add sufficient water and close the lid.
  • Cook till potatoes become tender and the gravy becomes little thick.
  • Lastly add coriander leaves.
  • Serve with rice or roti.

October 05, 2011

VADAS WITH LEFTOVER BATTERS



Ingredients:
Dosa Batter - 1 cup
Idly Batter - 1 cup
Vada Batter (Garela Pindi) -  1 cup
Bread Crumbs  - 1-2 cups
Onions - 2 (finely chopped)
Ginger Chilli  paste - 1 tbsp
Salt to taste
Butter Milk (If batter is too thick then add butter milk)
Oil for deep fry


Method:

  • Mix all the batters and other ingredients well.
  • Heat the oil in kadai, drop round small balls few at a time and fry till golden brown colour.
  • Spread on paper to absorb excess oil.
  • Serve hot with chutney.
  • These are crisp, soft and have wonderful taste.


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