Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

January 07, 2019

CABBAGE PACHADI

Ingredients:
Cabbage - 250 gms
Coconut - 2 tbsp(grated)
Green chillies - 10-12
Tamarind - 2 strips
Turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tsp 

For Talimpu:
Oil - 2 tsp
Channa dal - 1/4 tsp
Red chilli - 1
Cumin, fenugreek, Mustard seeds - 1/4 tsp
Curry leaves -  few

Method:

  • wash and finely chop the cabbage. Boil in enough water until tender. Keep aside.
  • Heat the oil and fry green chillies for one minute.
  • Now grind green chillies, coconut, tamarind, cooked cabbage, salt, turmeric, garlic, cumin and coriander leaves together to make chutney.
  • Add boiled cabbage water if required to make chutney.
  • Heat the oil and add all talimpu ingredients and allow them to crackle.
  • Pour this over chutney.
  • Serve with rice, Idly or Dosa.



December 15, 2018

DRY PRAWNS PODI (ENDU ROYYALA PODI)

Ingredients:
Dry prawns - 100 gms
Red chillies- 10-15 as per taste
Salt to taste
Garlic cloves - 6
Cumin seeds - 1 tsp

Method:

  • Remove the head and tails of the dry prawns.
  • Dry roast the red chillies and prawns separately.
  • Now grind all the ingredients together to make powder.
  • Serve with rice.


December 12, 2018

OKRA TOMATO CURRY (BENDAKAYA TOMATO KOORA)

Ingredients:
Okra - 500 gms (cut into pieces)
Big tomatoes - 2 (chopped)
Onions - 2 (chopped)
Green chillies- 4 (chopped)
Oil - 2 tbsp
Red chillies - 4
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves

Method:

  • Heat the oil in pan; add red chillies, mustard, cumin, channa dal and curry leaves and allow them to crackle.
  • Add chopped onion, green chillies and fry till onions are transparent.
  • Add okra pieces, salt, turmeric, chilli powder and toss well.
  • Add tomato pieces; cover and cook in very low flame until done.

December 07, 2018

CHETTINAD PEPPER CHICKEN

Ingredients:
Chicken  - 1 kg
Onions - 2 (chopped)
Tomatoes - 3 (chopped)
Ginger - 1" piece (grated)
Garlic cloves - 6 (crushed)
Oil - 1/2 cup
Salt to taste
Turmeric - 1 tsp
Coriander leaves

For Spice paste:
Coriander seeds -2 tbsp
Peppercorns - 2 tbsp
Cumin seeds - 1 tbsp
Aniseeds - 1 tbsp
Red chillies - 4

Method:

  • Dry roast the spice ingredients and grind them to make fine paste by adding enough water.
  • Heat the oil in pan; Add chopped onions and fry till they are translucent.
  • Add the chopped tomatoes, ginger garlic paste and cook till tomatoes are soft and oil floats.
  • Add spice paste and continue to cook for a minute,
  • Add the chicken pieces, salt and turmeric and stir fry for 5-6 minutes in medium flame.
  • Add 3 cups of water, cover and cook in low flame till chicken pieces are tender.
  • Lastly add coriander leaves.

VEGETABLE ISHTU

Ingredients:
Potatoes - 300 gms
Onion - 250 gms
Coconut - 150 gms (freshly grated)
Beans - 100 gms
Carrot - 100 gms
Green chillies - 3-4
Ginger - 1" piece
Butter - 1 tbsp
Curry leaves - few
Salt to taste

Method:

  • Finely chop onions and green chillies.
  • Peel and cut the potatoes into cubes.
  • Peel and cut carrots into 1" pieces. Thread the beans and cut into 1" pieces.
  • Add one cup of hot water to grates coconut and keep aside for 10 minutes. Then squeeze the coconut to get thick coconut milk.
  • Again add 2 cups of warm water to the coconut and squeeze to get the thin coconut milk.
  • Heat the kadai, add thin coconut milk. Lower the heat and add potatoes, ginger, chillies, curry leaves and salt and the onions.
  • Cover and cook for 3-4 minutes.
  • Add carrots and beans and continue to cook till the vegetables are tender but firm.
  • Mix in the thick coconut milk and simmer for 2-3 minutes.
  • Lastly add the butter.
  • Serve with idiyappam.

November 28, 2018

AARATI KAYA GUJJU KOORA

Ingredients: 
Raw bananas-2
Onion - 1 (finely chopped)
green chillies- 2 (finely chopped)
tamarind juice- 1 tbsp
Jaggery - 1 tsp
Salt to taste
Turmeric- 1/2 tsp
Chilli powder - 1 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 ts
Channa dal-1/2 tsp
Curry leaves - few
Oil - 1 tbsp
Coriander leaves - 2 tsp (chopped)

Method:

  • Boil the bananas whole in water for 10-12 minutes until tender.
  • Remove and peel the bananas skin. Cool and slightly mash the bananas.
  • Heat the oil in pan;add cumin seeds,mustard,channa dal and curry leaves and allow them to splutter.
  • Add chopped onion and green chillies and fry till onions are lightly brown.
  • Then add slightly mashed bananas, salt, turmeric and chilli powder.
  • Mix well and add tamarind juice,jaggery and coriander leaves.
  • Mix and cook in low flame for 5 minutes.
  • Serve with rice or roti.

November 26, 2018

PACHI PULUSU

Ingredients:
Tamarind - big lemon size
Red chillies - 6-8
Cumin seeds - 1/2 tsp
Curry leaves -  few 
Oil - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Big onion - 1 (finely chopped)
Jaggery - 1 tbsp or as per taste
Salt to taste

Method:

  • Soak the tamarind and extract juice from it. Add more water as it comes approximately 750 ml.
  • Heat the oil, add red chillies,cumin seeds and curry leaves. Fry for one minute.
  • Remove and powder them.
  • Now in a bowl, add ground powder, tamarind water, chopped onion and coriander,salt and jaggery.
  • Mix well and serve with rice.

November 22, 2018

SINDHI DAL CURRY

Ingredients:
Tur dal -1 cup
Besan -4  tbsp
Okra - 200 gms
Tomatoes -4 halved
Oil -4 tbsp
Curry leaves - few leaves
Cumin seeds 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida -1/2 tsp
Turmeric -1/2 tsp
Red chilli powder - 2 tsp
Green chillies - 2
Kokum -4-5
Salt to taste

Method:


  • Soak the dal for one hour and then pressure cook along with tomatoes until soft. Cool and grind to make soft dal.
  • Heat the oil; add cumin seeds, fenugreek seeds and asafoetida. Stir fry for few seconds.
  • Then add chilli powder, turmeric, green chillies and curry leaves. Stir fry and add besan.
  • Stir till the nice aroma comes. Add okra pieces, kokum, salt and water. 
  • Cook in a low flame for about ten minutes then add dal mixture .
  • Cook another five minutes until done.

November 21, 2018

ASH GOURD POLLOV CURRY

Ingredients:
Ash gourd -  1kg
Onion-1
Oil - 3 tbsp

For Grinding:
Coconut - 1
Garlic cloves - 8
Coriander seeds - 2 tbsp
Mustard - 1 tsp
Dry red chillies - 8
Rice - 1 tbsp
Tamarind to taste
Cumin seeds - 1 tbsp
Salt to taste

Method:

  • Peel and chop ash gourd into small pieces. Boil it in salted water about 2 cups.
  • In the mean time, roast the grinding ingredients except tamarind. Grind all the ingredients using water to make fine paste.
  • Add this masala to the boiled gourd and cook another 5 minutes until done.
  • Heat the oil, fry the sliced onion until light brown.
  • Pour this over curry.
  • Serve with rice.

November 16, 2018

PAAL ICE

Ingredients:
Milk - 500 ml
Corn flour - 1 tbsp
Milk powder - 2 tbsp
Sugar - 2 tbsp
Vanilla  essence - few drops

Method:

  • Boil the milk in thick bottom vessel.
  • Mix sugar, corn flour and milk powder in a bowl.
  • Add this mixture to the milk and stir continuously.
  • Cook in low flame until the milk mixture becomes creamy and little thick.
  • Add vanilla essence and mix well.
  • Remove and cool the creamy mixture.
  • Pour into kulfi moulds and keep it in the freezer overnight or until set.
  • Once the kulfi is set. Remove and keep the mold in the cold water for 3-4 minutes. By doing this kulfi comes out neatly and easily.
  • Serve immediately.

SWEET RAWA IN MILK

Ingredients:
Milk  - 1 litre
Fine semolina - 4 tbsp
Sugar- 4-5 tbsp
Ghee- 1 tbsp
Raisins-1 tsp
Almonds-  10
Pistachios- 10

Method:

  • Heat the ghee in kadai, add chopped almonds, pistachios and raisins.Fry until golden. Remove and keep aside.
  • Add rawa to the same kadai and fry until aroma comes. keep aside.
  • Boil the milk and reduce it to half.
  • Add the rawa slowly and cook in low flame for 4-5 minutes. 
  • Add sugar and keep stirring in low flame until the mixture is thick.
  • Lastly add fried nuts and raisins.
  • Serve cold or at room temperature.

October 23, 2018

GREEN APPLE CHUTNEY

Ingredients: 
Green apples - 100 gms
Raw mango - 100 gms
Seedless  dates - 150 gms
Sugar - 150 gms
Cinnamon powder - 1/2 tsp
Cloves - 4
Peppercorns - 6
Red chilli powder - 1/2 tsp
Salt - 1 tsp
Water - 300 ml

Method:

  • Core the apples and cut into 8 pieces. Peel and cut the mango into lengthwise strips and discard the seed.
  • Heat the water in a pan and add the apple pieces. Cook over a medium flame for 10 minutes till the apples are soft.
  • Then add the mango pieces and continue to cook over low flame for 5 minutes.
  • Add remaining ingredients and continue to cook, stirring occasionally till the pieces are cooked and the chutney is thick.
  • Cool and transfer to a serving bowl.

BOTTLE GOURD RAITA

Ingredients:
Bottle gourd - 400 gms (peeled and grated)
Mustard oil - 1 tsp
Cumin seeds - 1/4 tsp
Green chillies - 2 (finely chopped)
Thick curd - 750 ml
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Black salt and salt to taste
Mustard paste - 1/2 tsp
Coriander leaves - 2 tbsp (chopped)

Method:
  • Heat oil in a pan and season with cumin seeds.
  • Add grated bottle gourd and half cup water. Cook till done and dry.
  • Spread the gourd on a plate and mash it with fork, till homogeneous.
  • Add green chillies, cumin powder, black salt, salt, mustard paste and mashed bottle gourd to the whipped curd. 
  • Mix well. Serve chilled, garnished with coriander leaves.

RED CHILLI CHUTNEY

Ingredients:
Whole red chillies - 12- 15
Chilli powder - 1/2 tsp 
Onion- 1 (chopped)
Tamarind pulp- 1 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Cinnamon stick - 1
Garlic flakes - 4
Salt to taste

Method:

  • Grind all the ingredients together to make chutney.
  • When done, transfer to dry jar and refrigerate it.

October 05, 2018

CARROT PICKLE

Ingredients:
Carrots - 1 kg
Mustard seeds -25 gms
Fenugreek seeds - 1 tbsp
Cumin seeds - 1 tbsp
Turmeric - 1 tbsp
Chilli powder - 2 tbsp
Sugar - 2 tbsp
Cloves - 5
Cinnamon stick - 2 " piece
Oil - 100 gms
Salt

Method:
  • Wash, pat dry, peel and cut into thin long pieces.
  • Powder together all the spices.
  • Apply salt on carrot pieces and set aside for few hours. then squeeze out the excess water.
  • Heat the oil till smoke rises, add spice powder and stir for few seconds.
  • Remove and let it cool. Add carrot pieces and sugar. Stir well.
  • Store in airtight container and use it after 4 days.

September 28, 2018

SRIKHAND

Ingredients:
Curd  -1 kg
Sugar - 250 gms
Cardamom powder - 1/2 tsp
Pistachio - 1 tsp (chopped)
Cashew nuts - 1 tsp (chopped)

Method:

  • Put the curd in a muslin cloth overnight.
  • Squeeze the excess water. Put the curd in a bowl and stir in powdered sugar and cardamom powder.
  • Garnish with pistachio and cashew nuts and serve chilled.

September 26, 2018

GUD PAPADI

Ingredients:
Wheat flour - 300 gms
jaggery - 500 gms (grated)
Ghee - 1/2 cup
Dry fruits - 1/2 cup
Cardamom powder- 1/2 tsp

Method:

  • Heat ghee in kadai; add wheat flour and fry until the aroma comes and colour changes.
  • Remove it from the flame then immediately add finely grated jaggery and cardamom powder.
  • Mix gently till the jaggery melts.
  • Transfer to greased plate and press it evenly.
  • Garnish with chopped nuts and cut into pieces and serve.



September 16, 2018

KADUKASH

Ingredients:
Green mangoes -1 kg
Salt -100 gms
Chilli powder - 4 tbsp
Cloves - 4
Aniseeds - 5 tbsp
Turmeric - 1 tbsp
Pepper corns - 2 tbsp
Mustard oil - 1 cup
Bay leaves - 2-3
Onion seeds - 1/2 tbsp
Jaggery -  2 tbsp (grated)
Vinegar - 3/4 cup

Method:

  • Wash, wipe, peel and grate the mangoes. Add salt and keep aside for 2-3 hours.
  • Grind coarsely the cloves, aniseeds, pepper corns and mix well with other ingredients except oil and 1/4 th cup vinegar.
  • Transfer to a dry glass jar and pour of mustard oil and remaining vinegar on top.
  • Mix well and keep the jar under sunlight for 25 days.
  • With a clean spoon. mix the pickle every day so that the masalas get well blended into pickle.

September 12, 2018

BUTTERMILK CURRY

Ingredients:
Sour buttermilk - 2 glasses
Besan - 2 tbsp
Jaggery - 1 tbsp (grated)
Coriander - cumin powder - 1 tsp
Turmeric- 1/2 tsp
Curry leaves- few
Small onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Ginger - small piece (minced)
Green chillies - 3 (slit)
Red chillies - 2 (broken into bits)
Salt to taste
Oil - 2 tbsp
Cumin, mustard & Fenugreek seeds - 1/2 tsp

Method:

  • Mix buttermilk with besan, salt, jaggery and other spices.
  • Heat oil in kadai, add mustard, cumin and fenugreek seeds, red chillies and fry till mustard crackles.
  • Add ginger, garlic, onion, green chillies and curry leaves and cook till onions are soft and light browned.
  • Stir in the buttermilk mixture and simmer gently over a slow flame for 10 minutes.
  • Serve hot with rice.


GURAMBA

Ingredients:
Raw mangoes - 1 kg
Jaggery - 1/2 kg (finely grated)
Oil - 125 ml
Turmeric-  2 tbsp
Asafoetida - 1/2 tsp
Cumin powder - 2 tbsp
Chilli powder - 2 tbsp
Cloves - 4
Cinnamon stick - 1"
Bay leaf- 1
Salt to taste

Method:


  • Wash and wipe the mangoes with dry cloth. Cut them into small pieces.
  • Sprinkle salt and turmeric on pieces and keep aside for 6 hours, then squeeze out the water.
  • Coarsely pound all whole spices.
  • Mix jaggery into oil and keep on stirring till it dissolves into the oil.
  • Mix in the rest of the ingredients and transfer to clean jar.
  • Set aside for 8 days before using it.
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