Sunday, March 30, 2014
Saturday, March 29, 2014
Stuffed Bitter Gourd / Gutti Kakarakaya Kura
Ingredients :
- 6 no Bitter Gourd / karelas
- 1 pinch Turmeric Powder
- Little Salt
- 3 sp Oil
For Powder :
- 4 sp Chana Dal
- 3 sp Urad Dal
- 1 sp Coriander Seeds
- fistful Coconut Pieces
- 2 inches Tamarind Flake
- 6 Dry Red Chillies
- Salt to taste
- 1 sp Oil
Preparation :
- Heat 1 sp oil in a pan add chana dal, urad dal, coriander seeds, red chillies & fry.
- Fry them on a medium flame until it turns golden brown in colour.
- Then transfer into a plate and add tamarind, coconut pieces and salt.
- Let it cool for some time and grind into a fine powder and keep aside.
- Take small type of bitter gourd, wash & make lengthwise cut on one side.
- Cook bitter gourd with turmeric powder, little salt & strain, let it cool for some time.
- Then stuff the ground powder into the center of each bitter gourd.
- Heat oil in a wide pan add karelas & shallow fry in medium heat.
- Changing the sides carefully, cook the bitter gourd till brown in color.
- Remove from flame & transfer into a serving bowl.
- Stuffed kakarakaya is ready to serve.
Tuesday, March 25, 2014
Wheat Flour Besan Flour Laddu
Ingredients :
- 1 cup Wheat Flour / Godhuma Pindi
- 1 cup Besan Flour / Senagapindi
- 1 1/2 cup Sugar
- 4 or 5 Elaichi
- 1/4 cup Ghee
Preparation :
- Grind suagr with elaichi into a fine powder and keep it side.
- Heat 2 tbsp ghee in a pan add wheat flour and fry.
- Fry until light brown color & good aroma, remove from the pan.
- Put 2 tbsp ghee and fry the besan flour till good aroma & remove from the flame.
- Let it cool & add sugar powder and mix well.
- Heat remaining ghee & add to the mixture and mix well with hand.
- Take small portion of the mixture & shape into a ball.
- Wheat flour besan flour laddus are ready to eat.
- Store in an airtight container.
Wednesday, March 12, 2014
Mixed Dal Sweet Pongal
Ingredients :
- 1 cup Rice
- 1/4 cup Moong Dal
- 1/4 cup Chana Dal
- 2 cups Grated Jaggery
- 1/4 sp Elaichi Powder
- Few Dry Fruits
- 2 or 3 sp Ghee
- 5 cups Water
Method :
- Wash rice, dals and pressure cook with five cups of water.
- Let it cool for some time and remove the lid & mash the cooked rice mixture.
- Now heat a cup of water & add grated jaggery in it & allow to boil.
- Once the jaggery dissolved in the water & then strain the jaggery water.
- Again boil the jaggery water and make a thick syrup.
- Now add cooked rice mixture, elaichi to jaggery syrup and mix well.
- Add ghee and stir well continue to cook for couple of mins.
- Turn off the flame & transfer into a serving bowl & add chopped dry fruits.
- Mixed dal bellam pongali is ready to serve.
Tuesday, March 11, 2014
Alu Methi Paratha
Ingredients :
- 11/2 cup Godhuma Pindi / Wheat Flour
- 1 cup chopped Methi Leaves / Menthi Kura
- 1 no Alu / Potato finely chopped
- 1 Onion chopped
- 3 Green Chillies
- 1/2 sp Chat Masala
- Salt to taste
- 4 sp Oil / Ghee
Preparation :
- Pressure cook chopped onion, green chillies, alu pieces, methi leaves & enough salt.
- Let it cool for some time and mash it with chat masala till smooth.
- Add wheat flour to this mashed methi mixture & knead to smooth dough.
- Make small balls and roll like chapathis & fry on pan with ghee.
- Alu methi paratha is ready to serve, serve hot with fresh curd.
Sunday, March 9, 2014
Gongura Pachadi / Red Sorrel Leaves Chutney
Ingredients :
- 2 cups Gongura Leaves / Red Sorrel Leaves
- 4 Green Chillies
- 5 Red Chillies
- 1/2 sp Coriander seeds
- 1/2 sp Mustard Seeds
- 1/2 sp Menthi Seeds
- 1/4 sp Urad Dal
- 1 pinch Turmeric Powder
- 1 pinch Inguva
- 3 sp Oil
- Salt
Method :
- Heat oil in a pan add popu ingredients, red chillies and fry for 2mins.
- When they splutter remove from the pan and fry gongura in the same pan.
- Fry them until the leaves are soft, remove from the pan and let it cool.
- Grind fried popu & green chillies into a coarse paste, if required add little water.
- Add salt, turmeric powder, fried gongura and grind into a coarse paste.
Now gongura pachadi is ready to serve, serve with white rice along with ghee.
Gummadikaya Pulusu / Sweet Pumpkin Stew
Ingredients :
- 1 cup Gummadikaya Mukkalu
- 2 Green Chillies slit lengthwise
- 1 Lime Size Tamarind
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 sp Rice Flour or Besan Flour
- 2 sp Grated Jaggery or Sugar
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/4 sp Cumin Seeds
- 1/4 sp Methi Seeds
- 1 Red Chilli crocked
- 1 pinch Inguva
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
Preparation :
- Clean and soak tamarind in water and keep aside.
- Wash, peel gummadikaya and cut into medium size pieces.
- Heat oil in a khadai add popu ingredients and fry for 2mins.
- Add curry leaves, chopped green chillies and stir well.
- Now add gummadikaya mukkalu and mix well.
- Sprinkle little water and cook on low flame until the pieces are soft.
- Add tamarind juice, salt, jaggery, red chilli, turmeric powder and stir.
- Mix rice flour with 1/4 cup water and add the flour mixture to cooked stew.
- Bring to boil, reduce heat and simmer for couple of minutes or until thick.
- When it thicken, remove from flame & transfer into a serving bowl.
- Garnish with coriander leaves, now gummadikaya pulusu is ready to serve.
- Serve with steamed white rice along with pappu & papad.
Saturday, March 8, 2014
Tomato Dal With Moong Dal
Ingredients :
- 1 cup Moong Dal
- 1 sp Ginger Garlic Paste
- 2 Tomatoes chopped
- 3 Green Chillies slit Lengthwise
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 sp Coriander Powder
- 1 pinch Inguva
- Salt to taste
For Popu :
- 1/2 sp Cumin Seeds
- 2 Red Chillies
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
Method :
- Wash moong dal and cook on stove top or pressure cook & keep it aside.
- Heat oil in a pan add cumin seeds, inguva, red chillies & fry.
- When they begin to crackle add curry leaves, chopped green chillies.
- Add ginger garlic paste and stir for a minute next add chopped tomatoes.
- Add all the powders, salt and mix well, cover and cook until soft.
- Add cooked dal to fried popu and mix well, add little water if required.
- Continue to cook for 2 or 3 minutes & turn off the flame.
- Transfer into a serving bowl & garnish with coriander leaves.
- Tomato moong dal is ready to serve, serve hot with rice or roti.
Thotakura / Amarnath Leaves Tomato Curry
Ingredients :
- 2 cups chopped Thotakura / Amarnath Leaves
- 1 Onion chopped
- 1 Tomato chopped
- 3 Green Chillies slit lengthwise
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Once done add chopped onions, green chillies, curry leaves & stir.
- Fry till onions turn pink add chopped tomato and cook.
- Add thotakura leaves, turmeric powder, salt & stir, cover and cook on low flame.
- Keep stirring now and then to prevent burning.
- Once done remove the lid and fry for a minute with out cover.
- Thotakura tomato kura is ready to serve, serve with rice or chapathi.
Tuesday, March 4, 2014
White kalakand
Ingredients :
- 1 litre Milk
- 50 to 70 gr Sugar
- 1 sp Lemon Juice or 1 sp Citric acid
- 1/4 cup chopped Nuts, Pista & Almonds
- 2 sp Ghee
Method :
- Boil 1/2 litre milk in a pan and add lemon juice and stir.
- Let it boil a couple of minutes until the chenna separates from the milk.
- Sieve the mixture with a clean cloth and press out excess water & keep it aside.
- Now put the remaining milk to boil, till it reduces to half.
- Add chenna to the boiled milk and stir it continuously.
- Cook the mixture till it gets thick, now add sugar & cook till the mixture turns lumpy.
- Take a tray and grease it with little ghee & pour the mixture into the tray & spread it evenly.
- Garnish the mixture with chopped nuts and allow it to cool.
- Cut into squares and store in the fridge until ready to serve.
- Now white kalakand is ready to eat.
Monday, March 3, 2014
Munagaku Kandi Pappu Podi Kura / Drumstick Leaves Toor Dal Stir Fry
Ingredients :
- 2 Bunches Munagaku / Drumstick Leaves
- 1/4 Cup Toor Dal / Kandi Pappu
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/4 sp Cumin seeds
- 1 Red Chilli crocked
- Curry leaves
- 2 sp Oil
Preparation :
- Clean and pluck munagaku from the stems and wash throughly.
- Wash and half cook toor dal and strain.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Add curry leaves, chopped munagaku and stir well.
- Sprinkle little water & add salt, turmeric powder and mix well.
- Cover and cook until the drumstick leaves are soft.
- Once the leaves are soft add cooked toor dal and stir.
- Lastly add red chilli powder & stir well.
- Fry for 3 or 4 mins on low flame without cover.
- After that remove from the heat & transfer into a serving bowl.
- Munagaku & kandi pappu podi kura is ready to serve.
- Serve with rice or roties.
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