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

January 02, 2018

VALACHI BIRDE

Ingredients:
Val (broad beans) - 450 gms
Desiccated coconut - 50 gms
Green chillies - 5 (chopped)
Garlic - 30 gms (chopped)
Tamarind - 50 gms
Turmeric - 1 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few

Method:

  • Soak val overnight and remove the skin. Boil them till tender.
  • Do not discard the water.
  • Soak tamarind and keep aside.
  • Heat oil in pan; add mustard and allow to crackle. Add green chillies, garlic and curry leaves.
  • Add boiled val with water and turmeric. Allow it to boil.
  • Mix in tamarind pulp and desiccated coconut.
  • Cook another 5-6 minutes and serve hot.


December 27, 2017

DUM ALOO BHOJPURI STYLE

Ingredients:
Small potatoes - 500 gms
Ghee - 1 tbsp
Onions - 2 (chopped)
Garlic paste - 25 gms
Ginger paste - 25 gms
Oil for deep frying

For the filling:
Potatoes - 150 gms (boiled, peeled and grated)
Chilli powder - 2 tsp
Turmeric - 1 tsp
Salt to taste
Garam Masala - 2 tsp
Lemon juice  -1 tbsp

For the curry:
Oil - 3 tbsp
Bay leaf -1
Cinnamon sticks - 2
Cloves - 4-5
Green cardamom- 5
Shah jeera - 1/2 tsp
Whisked yogurt - 150 gms

Method:

  • Heat the ghee in a pan; add half of the chopped onions, ginger and garlic pastes and fry for few minutes.
  • Add grated potatoes, and half the chilli powder, turmeric and garam masala.
  • Season with half lemon juice and salt. Keep aside.
  • Boil and peel the small potatoes. Scoop the centers and deep fry the shells till they are slightly crisp.
  • Fill each potato shell with the prepared potato mixture. Cover and keep aside.
  • Heat oil in a pan; add bay leaf, cardamom, cloves, cinnamon and shajeera and fry them until they crackle.
  • Add remaining chopped onion, ginger and garlic paste and stir fry for 2-3 minutes.
  • Add turmeric, chilli powder and stir fry for 5-6 minutes in medium flame.
  • Stir in yoghurt and cook till the liquids evaporate, stirring regularly.
  • Add salt and garam masala. mix.
  • Arrange the stuffed potatoes in the pan. Sprinkle lemon juice, cover and cook for 3-4 minutes on very low heat.
  • Serve hot, garnished with julienned ginger.




December 07, 2017

POTATO AND BENGAL GRAM DAL KOOTU

Ingredients:
Potatoes - 4 (medium size)
Bengal gram dal - 1/4 cup
Tamarind - small lemon size
Salt to taste
Turmeric - 1/4 tsp
jaggery - small piece
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Grind together:
Red chillies - 7-8
Coriander seeds - 2 tsp
Urad dal - 1/2 tbsp
Channa dal - 1 tbsp
Fresh coconut - 1/4 cup

Method:

  • Peel and cut potatoes into small cubes. Wash and soak dal for 30 minutes.
  • Pressure cook dal and potato cubes in enough water till tender.
  • Dry roast and grind red chillies, coriander, urad and channa dal to make paste. Add grated coconut along with them.
  • Soak tamarind and extract thick juice from it.
  • When the lid is open, add tamarind juice, ground powder, salt, turmeric and jaggery. Add one cup water and cook until the gravy is thick. Stir occasionally.
  • Heat the oil; add mustard, urad dal and curry leaves and allow them to splutter.
  • Pour this over gravy.
  • Serve with rice or dosa.


December 05, 2017

POTATO SUKKA

Ingredients:
Potatoes - 1/2 kg
Onions - 4-5
Tomatoes - 3-4
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

Grind together:
Red chillies - 10
Coriander seeds - 1 tbsp
Cumin seeds - 1 1/2 tsp
Garlic flakes - 10

Method:

  • Boil, peel and coarsely mash the potatoes.
  • Thinly slice the onions. Finely chop tomatoes.
  • Dry roast red chillies, coriander seeds and cumin seeds. Grind roasted ingredients along with garlic cloves.
  • Heat the oil in pan; add cumin and curry leaves and fry for few seconds.
  • Add chopped onion and fry until transparent. Add tomatoes and fry for few minutes.
  • Then add ground spices, salt and sugar and fry.
  • Add potatoes and fry well.
  • Serve with pulkas.
Variation:
Use whipped thick curd instead of tomatoes and cook in same procedure.



November 21, 2017

GOAN DRUMSTICK MASALA

Ingredients:
Drumsticks - 6
Onions - 2-3
Tamarind - marble size
Salt to taste
Turmeric - 1/2 tsp
Sugar - 1/2 tsp
Oil 

Grind together:
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Ginger - 1/2 "piece
Garlic cloves - 3
Green chillies - 6
Grated fresh coconut - 1/2 cup

Method:

  • Cut drumsticks into 2" pieces and cook in enough water till it turns to break.
  • Grind the masala ingredients together to make smooth paste.
  • Finely chop onions.
  • Heat oil in a pan; add chopped onions and fry till they are transparent.
  • Add ground masala and fry for few minutes. Then add drumstick pieces, salt, turmeric and tamarind juice, sugar and one cup of water.
  • Cook in low flame until gravy is thick and done.



November 13, 2017

METHI CHAMAN

Ingredients:
Methi (fenugreek leaves) - 2 cups (chopped)
Paneer cubes - 4 cups
Onion - 1 (chopped)
Tomatoes - 2 (chopped)
Kashmiri chilli powder - 2 tsp
Cumin seeds -1 tsp
Garlic - 1 tsp
Cumin powder - 1 tbsp
Garam masala - 1 tsp
Salt to taste
oil -2 tbsp

Method:

  • Heat oil in a handi. Fry chopped garlic and cumin seeds.
  • Add onions and saute till they are golden brown.
  • Add tomatoes and spices to it.
  • Then add chopped methi and cook till it is done.
  • Add paneer cubes, sprinkle garam masala and stir for 2-3 minutes.
  • Serve hot.

November 11, 2017

FLAX LEAVES WITH DAL

Ingredients:
Arhar dal - 100 gms
Flax leaves - 2 cups
Green chillies - 10-12 or as per taste
Onions - 2
Ginger - small piece
Fresh coconut - 1/2 (grated)
Tamarind juice - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp

For Taiimpu:
Oil - 1 tbsp
Red chillies - 4
Asafoetida - pinch
Fenugreek seeds - 1/4 tsp
Mustard  & Cumin seeds - 1/4 tsp
Urad dal -1/4 tsp
Curry leaves -  few

Method:

  • Wash and pressure cook the dal in enough water until soft and tender.
  • Wash and chop onions, green chillies, ginger and flax leaves.
  • When dal is done; add chopped vegetables, grated coconut, tamarind juice, salt and turmeric. Add one cup of water.
  • Cook in low flame for 7-8 minutes until done.
  • Heat the oil in pan; add all talimpu ingredients and allow them to splutter.
  • Pour this over dal mixture.
  • Serve with rice or chapati.

November 07, 2017

BESAN KE GATTE

Ingredients:
Fresh gram flour - 350 gms
Baking soda -  a pinch
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Salt
Ginger - 15 gms
Mint - 1 tsp
Yoghurt - 60 gms
Ghee - 2 tbsp
Oil to deep fry

For Gravy:
Yoghurt - 500 ml
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Mint leaves -2 tsp
green chillies -4
Coriander leaves - 1 tsp
Ginger - 1" piece
Ghee -1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Bay leaf -1
Cinnamon stick -1
Asafoetida - pinch
Garam masala - 1/2 tsp

Method:
  • Finely chop ginger and mint leaves.
  • Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approximately 3/4 cup) to make a hard but pliable dough.
  • Divide into eight equal portions, make the balls and roll into cylinders (1/2" diameter).
  • Heat 11/2 litres of water in a handi, add the cylinders and boil for 20 minutes.
  • Remove the cylinderss and set aside the liquid.
  • Cool the cylinders and cut into 1/2 " pieces.
  • Heat oil in kadai and deep fry gatte over medium heat until golden brown.
For the gravy:
  • Whisk yoghurt in a bowl, add coriander powder, chilli powder, turmeric and salt. Keep aside for 10 minutes.
  • Finely chop mint leaves, Coriander and green chillies. Cut ginger into Julienne.
  • Heat ghee in a handi, add cumin seeds, cloves, cinnamon and bay leaves.
  • Saute over medium heat until the seeds begin to crackle. Add asafoetida , stir for a few seconds.
  • Reduce to low heat, add the yoghurt mixture and stir, without increasing the heat until it starts boiling.
  • Then add 500 ml of the set aside liquid and fried gatte. Bring to a boil, cover and simmer for five minutes..
  • Add mint, green chillies, stir.

  • Sprinkle garam masala and stir. Adjust the seasoning.
  • November 06, 2017

    GHUGNI (WHITE GRAM IN MASALA)

    Ingredients:
    Kabuki chana - 150 gms
    Ginger paste - 1 tsp
    Aniseed - 1/2 tsp
    Red chillies - 2
    Coconut - 1/2 (grated)
    Turmeric - 1/2 tsp
    Ghee - 3 tbsp

    For Spice powder:
    Cinnamon stick - 1" piece
    Peppercorn - 8-10
    Coriander seeds - 1 tsp
    Cumin seeds - 1 tsp

    For Garnishing:
    Onion - 1 (chopped)
    Some coconut strips

    Method:

    • Soak the kabuki chana in water overnight. Boil in pressure cooker with salt till tender.
    • Dry roast the spice ingredients and grind them to make powder.
    • Heat 2 tbsp ghee in a pan; fry the coconut pieces till just brown. Mix in the cooked chana and 2-3 cups of water.
    • Add turmeric, ginger paste, and season it to taste with salt.
    • Bring to the boil and continue to cook for 2-3 minutes.
    • In another pan, heat the remaining ghee and add the aniseed and the red chillies and allow these to splutter.
    • Add this is the chana gravy.
    • Stir and remove to a serving dish.
    • garnish with sliced coconut pieces and chopped onion.

    October 28, 2017

    PUDLANGI KUTTU (SNAKE GOURD WITH LENTILS)

    Ingredients:
    Green moong dal - 125 gms
    Channa dal - 75 gms
    Ginger - 1/2 tsp (chopped)
    Green chillies - 6-8
    Snake gourd pieces - 450 gms
    Fresh coconut - 1/4 (grated)
    Salt to taste
    Oil - 1 tsp
    Red chillies - 2
    Cumin seeds - 1/2 tsp
    Mustard seeds - 1/2 tsp
    Curry leaves -  few

    Method:


    • Boil the lentils in 200 ml of water with green chillies and ginger.
    • When cooked, add snake gourd pieces and the grated coconut.
    • Heat oil, add mustard, cumin, red chillies and curry leaves and allow them to crackle.
    • Add to the lentils. Stir and cook till the snake gourd is tender and the coconut is cooked.
    • Season and serve hot with rice or parathas.




    October 20, 2017

    SNAKE GOURD WITH CHANNA DAL (POTLA KAYA SENAGA PAPPU KOORA)

    Ingredients:
    Snake gourd - 1
    Channa dal - 50 gms
    Fresh coconut - 2 tbsp (grated)
    Ginger garlic paste - 1 tsp
    Salt to taste
    Turmeric - 1/4 tsp
    Chilli powder - 1 tsp
    Green chillies - 3-4
    Onion - 1 (chopped)
    Oil - 4 tsp
    Mustard & cumin seeds  - 1/2 tsp
    Curry leaves -  few
    Coriander leaves - 1 tbsp (chopped)

    Method:

    • Scrap and cut snake gourd into small pieces.
    • Soak and boil channa dal in salt water till tender but not soft. The dal must be separate. 
    • Heat the oil in pan; add cumin seeds,mustard seeds and curry leaves; allow them to splutter.
    • Add chopped onion, green chillies, ginger garlic paste and fry for 2-3 minutes.
    • Then add gourd pieces, salt, turmeric and cook in low flame till pieces are half done.
    • Add channa dal, grated coconut, chilli powder; mix well and cook in low flame another 7-8 minutes or until done.
    • Lastly add coriander leaves.

    PENDALAM MUDDA KOORA

    Ingredients:
    Pendalam (Topioco) - 250 gm
    Onion - 1 (chopped)
    Green chillies - 3 (chopped)
    Turmeric - 1/4 tsp
    Salt to taste
    Chilli powder - 1 tsp
    Oil - 2 tbsp
    Red chilli - 1
    Mustard & cumin seeds - 1/4 tsp
    Channa dal - 1/4 tsp
    Curry leaves -  few

    Method:

    • Peel and cut pendalam into small pieces.
    • Heat oil in pan; add red chilli, channa dal,mustard and cumin seeds and curry leaves. Allow them to splutter.
    • Add chopped onion and chillies and fry till onions are soft.
    • Then add pendalam pieces, turmeric and mix well. Fry for 2-3 minutes.
    • Add salt, chilli powder and enough water. Close the lid and cook till pieces are soft and water is completely absorbed.
    • Serve with rice.

    October 07, 2017

    VANKAYA VEPUDU (BRINJAL FRY)

    Ingredients:
    Tender and fresh brinjals - 1 kg
    Garlic pod - 1
    Cumin seeds - 2 tsp
    Salt to taste
    Turmeric - 1/2 tsp
    Chilli powder - 2 tsp
    Oil  - 6 tbsp
    Channa dal - 1 tsp
    Mustard seeds - 1/4 tsp
    Cumin seeds - 1/4 tsp
    Curry leaves - few

    Method:

    • Wash and slit the brinjals in the middle for long brinjals or slit into four for round brinjals. Keep them in salt water for discoloring till use.
    • Grind garlic, cumin, salt, turmeric and chilli powder into powder.
    • Fill this powder into brinjals.
    • Heat the oil in pan, add channa dal,cumin and mustard, curry leaves. allow them to splutter.
    • Carefully arrange the brinjals in the pan and fry till done.
    • Serve with rice.

    వంకాయ వేపుడు 

    కావలిసిన వస్తువులు:
    లేత వంకాయలు - 1 కిలో 
    వెల్లులి పాయ - 1
    జీలకర్ర - 2 tsp 
    ఉప్పు 
    పసుపు - 1/2 tsp 
    కారం - 2 tsp 
    నూనె - 6 tbsp 
    సెనగ పప్పు - 1 tsp 
    ఆవాలు - 1/4 tsp 
    జీలకర్ర - 1/4 tsp 
    కరివేపాకు - కొద్దిగా 

    తయారీ:
    • వంకాయలు కడిగి పుచ్చులు లేకుండా చూసి సన్న కాయలు అయితే మద్యలో గాట్లు పెట్టుకోవాలి. గుండ్రపు కాయలు అయితే నాలుగు చీలికలుకోసుకోవాలి. 
    • వీటిని ఉప్పు నీళ్లలో వుంచుకొంటె రంగు మారదు. 
    • వెల్లులి, జీలకర్ర,పసుపు, ఉప్పు,కారం, కలిపి మెత్తగా పొడి చేసుకొని వంకాయల మధ్యలో పెట్టుకోవాలి. 
    • బాణలిలో నూనె వేడి చేసి సెనగపప్పు, ఆవాలు, జీలకర్ర, కరివేపాకు వేసి వేగిన తరువాత వంకాయలు జాగ్రత్తగా అందులో పెట్టి వేగనివ్వాలి. మగ్గిన తరువాత దించుకోవాలి. 




    September 26, 2017

    SNAKE GOURD WITH MILK CURRY

    Ingredients:
    Snake gourd - 1
    Onion - 1
    Green chillies - 3
    Turmeric - 1/4 tsp
    Salt to taste
    Chilli powder - 1 tsp
    Milk - 1 small cup
    Oil - 2 tsp
    Urad dal & channa dal-1/4 tsp
    Mustard seeds - 1/4 tsp
    Cumin seeds 1/4 tsp
    Curry leaves -few

    Method:

    • Scrap, wash and cut snake gourd into small pieces.finely chop onions and green chillies.
    • Heat oil in a pan; add urad dal, channa dal,cumin and mustard seeds and curry leaves. Allow them to splutter.
    • Add chopped onion and green chillies and saute till onions are translucent.
    • Add snake gourd pieces,salt,turmeric,chilli powder and cook in medium flame for 5 minutes. Then add small cup of water and close the lid.
    • Cook till done and water completely absorbed. Then add milk and cook 2 more minutes.
    • Serve with rice. This curry is easily digestible and good for patients and lactating mothers. 

    September 18, 2017

    DONDAKAYA MASALA FRY

    Ingredients:
    Dondakayalu (gherkins)- 500 gms (cut into small pieces)
    Dry coconut - 1 tbsp
    Coriander seeds  - 1 tsp
    Roasted channa dal - 1 tbsp
    Red chillies- 10
    Tamarind -  2 strips
    Onions - 2 (chopped)
    garlic cloves - 6
    Salt to taste
    Oil - 3 tbsp

    Method:

    • Dry roast onions, garlic, coriander seeds, red chillies till aroma arises. Add coconut and stir once.
    • Cool and grind along with tamarind to make powder.
    • Heat the oil; add gherkin pieces close the lid and cook in low flame for 10-15 minutes. Stir occasionally. 
    • Then add salt and ground powder; mix well and cook till done.



    September 12, 2017

    MOCHAR CHOP (BANANA FLOWER CHOP)

    Ingredients:
    Banana flower(Mocha)-1
    Potatoes - 500 gms
    Mustard oil - 2 tbsp
    Garam masala - 1 tsp
    Bay leaf - 1
    Sugar - 1/2 tsp
    Green chillies- 2-3  (chopped)
    Bread crumbs - 75 gms
    Refined oil - 2 tbsp
    Salt to taste
    Mustard oil for deep frying

    Method:

    • Heat the mustard oil in pan; add bay leaf and fry for few seconds.
    • Add the prepared flower, garam masala  and sugar,and fry over medium flame for 2-3 minutes.
    • Mix well and discard the bay leaf.
    • Boil,Peel and mash the potatoes. Mix in the salt and green chillies.
    • Divide into equal portions.
    • Rub refined oil to your hands. Take each portion of the potato mixture and flatten on the plams.
    • Fill the center with a center portion of the mocha mixture and roll into a round chop.
    • Stuff all the potato chops with the mocha mixture in this way.
    • Roll each of the chops in breadcrumbs and deep-fry in mustard oil.

    How to clean Banana flower (mocha):
    Mocha is the flower or spadix of the banana tree.Oil your hands before preparing the mocha.Peel off one leaf at a time from the banana flower. remove the long stick-like immature bananas. Cut off the tip of the top portion bearing the stylus and discard it. Chop what left and soak in a bowl of water.

    Continue peeling the leaves of mocha and chop them until you come to the portion of the spadix, which has barely any fruit. Discard this.

    When the entire mocha has been cut into pieces, drain the water in which the mocha pieces have been soaking.

    Place the mocha in a suitable sized pan, cover with water and boil for 12-15 minutes. Remove from the fire and drain the excess water.

    Squeeze the mocha with your hands and get rid of the excess water. The mocha is now ready for cooking.

    September 10, 2017

    PUNJABI KADHI


    Ingredients: 
    Sour curd-1 kg
    Gram flour- 1 cup
    Water -1 litre
    Onions-2 chopped
    Garlic-6 cloves
    Ginger-1" piece
    Salt - 2 tsp
    Oil- 3 tbsp
    Red chillies- 3
    Curry Leaves- 4 to 5 leaves
    Chopped coriander- 50 grams


    Spices:  
    Mustard  -1 tsp
    Fenugreek -1/2 tsp
    Nigella - 1,1/2 tsp
    Coriander seeds - 1 tsp
    Coriander seeds - 1 tsp
    Cuminseed - 1/2 tsp


    Pakoras (Dumplings):


    Gram flour -1 cup

    Rice flour - 1 tbspSliced onions - 1 cup
    Green chillie paste  - 2 tsp or as per taste
    Fenugreek or spinach chopped - 1 cup
    Salt -1 tsp
    Mixed spices -1 tsp
    Mustard oil to fry


    Method: 


    • Roast these spices on tawa and grind them to powder.
    •  Grind garlic, ginger to a paste. 
    • Heat oil in a pan. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. 
    • Mix gram flour, rice flour and other ingredients well. Add just enugh water to make pakodas. 
    • Heat oil in a Kadai, and smoke the oil. Drop spoonful of batter into hot oil and fry till golden colour. 
    • Beat curd, add gram flour and water and stir well. 
    • Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to boil, lower the heat. 
    • Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle , add pakoras and chopped coriander. 
    • Cover and keep it aside. Heat before serving.
    •  Take little ghee,heat it add curry leaves, red dried chillies and little red chilli powder. 
    • Add this mixture to Kadhi and serve. Kadhi goes well with rice.

    September 09, 2017

    CHEMADUMPALA VEPUDU (COLACASIA FRY)

    Ingredients:
    chema dumpalu (colacasia) - 500 gms
    Salt to taste
    Chilli powder - 1 tsp
    Turmeric - 1/4 tsp
    Oil  - 2 tbsp

    Method:

    • Pressure cook colacasia in enough water until done.
    • Cool and peel the skin and cut into round slices or long strips.
    • Heat the oil; add boiled pieces and fry till light brown.
    • Lastly add salt, turmeric, chilli powder and mix well. 
    • Fry one more minute.
    • Serve with rice and sambar as side dish.

    September 01, 2017

    THOTAKURA KAADALA KOOTU

    Ingredients:
    Moong dal/ Tuvar dal - 1 cup
    Amaranth stalks (thotakura kaadalu)  - 3 cups (cut into 1" pieces)
    Salt to taste
    Turmeric - 1/2 tsp

    For ground paste:
    Coriander seeds - 2 tsp
    Cumin seeds - 1 tsp
    Red chillies - 5-6 or as per taste
    Asafoetida - pinch
    Coconut - 1/4 
    Tamarind - 2 strips (optional)

    For Talimpu:
    Ghee - 2 tsp
    Urad dal - 1/4 tsp
    Mustard seeds  - 1/4 tsp
    Cumin seeds  -1/4 tsp
    Curry leaves 

    For Garnishing:
    Fresh grated coconut - 1 tbsp

    Method:

    • Wash  and pressure cook dal with sufficient water until almost done.
    • Then add stalks, turmeric and one cup of water. Close the lid and cook until soft and tender.
    • When the lid open, mash the dal.
    • In the mean time, grind all the ingredients using little water to make paste.
    • Add the ground paste and salt to the dal and cook in low flame for 5 minutes.
    • Heat the ghee in kadai, add all talimpu ingredients and allow it to splutter.
    • Pour this over dal and garnish with fresh coconut.
    • Serve hot with rice.


    తోటకూర కాడల కూటు 

    కావలిసిన వస్తువులు:
    పెసరపప్పు/ కంది పప్పు - 1 కప్ 
    తోటకూర కాడలు - 3 కప్స్ (1" ముక్కలు)
    ఉప్పు
    పసుపు - 1 /2 tsp 

    మసాలా ముద్ద :
    ధనియాలు - 2 tsp 
    జీలకర్ర - 1 tsp 
    ఎండు మిర్చి - 5-6 లేదా సరిపడా 
    పచ్చి కొబ్బరి - 1/4
    ఇంగువ - చిటికెడు 
    చింతపండు - కొద్దిగా 

    తాలింపు:
    నెయ్యి - 2 tsp 
    మినపప్పు - 1/4 tsp 
    ఆవాలు - 1/4 tsp 
    జీలకర్ర - 1/4 tsp 
    కరివేపాకు 

    పచ్చి కొబ్బరి - కొద్దిగా 


    తయారీ:
    • పప్పు కడిగి ప్రెషర్ కుక్కర్ లో సరిపడా నీళ్లు పోసి మెత్తగా ఉడికించుకోవాలి. ఉడికిన తరువాత తోటకూర కాడలు, పసుపు, మరి కొన్ని నీళ్లు పోసి మెత్తగా ఉడికించుకోవాలి. 
    • మసాలా దినుసులు అన్ని కలిపి కొద్దీగా నీళ్లు పోసి మెత్తగా రుబ్బుకోవాలి. 
    • రుబ్బిన మసాలా పప్పులో వేసి, ఉప్పు కూడా వేసి సన్నని సెగ మీద 5 ని లు ఉడికించుకోవాలి. 
    • బాణలిలో నెయ్యి వేడి చేసి తాలింపు దిన్సుసులు వేసి వేగిన తరువాత పప్పులో గుమ్మరించుకోవాలి. 
    • పైన కొబ్బరి చల్లి వేడిగా అన్నంతో వడ్డించాలి. 



    August 27, 2017

    SHALGAM (TURNIP) BHURTHA


    Ingredients:
    Tender turnips – ½ kg
    Green peas – 100 gms
    Onion -1 (chopped)
    Ginger garlic paste – 2 tsp
    Cumin seeds – 1/3 tsp
    Tomatoes – 2 (chopped)
    Green chillies – 2
    Sugar – 1 tsp
    Chilli powder – 1 tsp
    Turmeric -1/4 tsp
    Salt to taste
    Oil – 1 tbsp
    Coriander leaves – 1 tbsp

    Method:.
    • Peel and cut the turnip into pieces. Cook in water till tender and soft. Drain and mash the pieces and keep aside.
    • Heat oil in a pan; add cumin seeds. When they splutter, add chopped onion, green chillies and ginger garlic paste and fry till brown. 
    • Add tomatoes, green peas, turmeric and chilli powder and stir well.
    • Now add mashed turnip, sugar and salt and cook for 5-7 minutes or till the water is absorbed fully.
    • Lastly add coriander leaves and serve with chapathi.

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