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Showing posts from November, 2010

CHOW CHOW PAKODI

Ingredients:
Chow chow - 1
Besan - 1/2 to 1 cup
Rice flour - 2 tsp
Salt to taste
Red chilli powder - 1 tsp
Ginger, chilli paste - 1 tsp
Coriander, mint leaves - 2 tsp (chopped)
Oil for deep fry


Method:

Peel and chop the chow chow into small pieces. Boil them in salted water and drain the water.Mix all the ingredients by adding little water to make batter.The batter should be thick in consistency.Heat the oil in frying pan, deep fry the pieces dipped in batter.Remove from oil and spread in paper napkin to absorb the oil.Serve as side dish with rice and sambar.

CHAT MASALA

Ingredients:
Dry Mango powder - 50 gms
Roasted cumin - 10 gms
Black salt - 10 gms
Dry red chilli - 7 gms
Black pepper - 7 gms
Asafoetida - 5 gms
Dry ginger - 5 gms
Salt - 5 gms


Method:

Grind all the ingredients to make fine powder.Store in airtight container.Add 1/2 tsp of chat masala to pakoda batter or salads. This will give taste and relief from heaviness in stomach. 

SARSON KA SAAG

Ingredients:
Mustard leaves - 250 gms
Spinach - 250 gms
Malabar spinach - 250gms
Tomatoes - 2
Onion - 1
Green chillies - 6
Ginger, garlic pieces - 1 tbsp (finely chopped)
Oil/ butter - 1-2 tbsp
Salt to taste
Corn flour - 1 tbsp


Method:

Clean, wash and chop all green leafy vegetables.Boil them in salted water with green chillies till they are tender.Add corn flour and blend well. Return to heat and cook another 5 minutes.Heat oil in a frying pan, add chopped onions, ginger garlic pieces and fry until the onions are golden brown.Add chopped tomatoes and cook well.Pour the cooked leafy vegetables into the pan and cook for a couple a minutes.Serve with roti.

MANGO SHRIKHAND

Ingredients:
Alphonso Mangoes (ripe) -5
Fresh Curd - 1 kg
Sugar to taste
Green cardamom powder - 1/2 tsp
Kewra essence - 1 tsp


Method:

Tie the curd in muslin cloth and hang for 1 hour.Peel the mangoes and mash the pulpTake a bowl , place the hung curd, add mashed mango pulp, kewra essence, green cardamom powder and sugar.Mix well and keep the bowl in refrigerator.Serve chilled.

KANDA BACHCHALI KURA (YAM AND MALABAR SPINACH CURRY)

Ingredients:
Kanda - 250 gms
Bachchali kura - 1 big bunch
Green chillies - 3
Ginger pieces - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Turmeric - 1/2 tsp
Urad dal - 1 tsp
Dry red chilli - 1
Mustard and cumin seeds - 1/2 tsp
Curry leaves


Method:

Peel and cut the kanda into pieces.Wash and chop bachchali kura.Pressure cook kanda and bachchali kura together.When lid opens, add salt and chilli powder and mash them finely.Heat oil in kadai, add dry red chilli, urad dal, cumin and mustard seeds, curry leaves cook till mustard crackles.Add chopped chillies and ginger pieces and fry for 1 minute.Add mashed vegetables and cook another 5 minutes.Serve with rice.Variation:

You can add lemon juice after removing from fire.Add tamarind juice along with salt and chilli powder to make pulusu kura.And also add fenugreek seeds to talimpu. It enhances the flavour of pulusu.

MUSHROOM OMELETTE

Ingredients:
Eggs - 2
Mushrooms - 3-4
Onion - 1 (small)
Green chilli - 1
Salt and pepper to taste
Oil- 1 tbsp


Method:

Boil the mushrooms and finely chop them.Finely chop onion and green chilli.Beat eggs well and add all the chopped vegetables and salt and pepper.Heat the pan and grease the oil, pour the egg batter to make omelette.Fry both sides.Serve immediately.

SAGGU BIYYAM (SAGO) VADIYALU

Ingredients:
Saggu biyyam - 1 cup
Water - 6 cups
Salt to taste
Cumin seeds - 1 tbsp (crushed) 


Method:

Soak saggu biyyam for 15 minutes.Boil water in thick vessel, add salt and crushed cumin seeds, boil the water till bubbles come.Add saggu biyyam and cook by stirring continuously otherwise it will stick vessel.Cook till saggu biyyam becomes very soft and mixed in water.Remove from fire.Take a wet cloth and spread it on flat base.Take 1 tsp of batter and spread it on wet cloth.Do the complete batter like this.Dry them directly to sunlight for 1 day.Next day sprinkle little water on back side of cloth. Remove slowly one by one.Again dry them in sunlight for one day.Store in airtight container.Fry them in hot oil as it is side dish with dal or sambar and rice.Prepare this in summer.

CHOW CHOW FRY

Ingredients:
Chow chow - 1
Moong dal - 1/4 cup
Onion - 1
Green chillies - 2
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves


Method:

Peel and remove seed from chow chow.Chop chow chow into small pieces and boil the pieces till they are tender. Drain the water and keep aside.Soak moong dal for 20 minutes.Heat oil in kadai, add cumin, mustard seeds, curry leaves and fry for 1 minute.Add chopped onions, green chillies, ginger garlic paste and cook till onions are translucent.Add moong dal, spice and 1/2 cup water, cook till dal half cooked.Add boiled chow chow pieces and fr in low flame for 5 minutes.Serve with rice or roti.

EGG SWEET AND SOUR CURRY (GUDDU PULUSU)

Ingredients:
Eggs - 6 (boiled and shelled)
Onions - 3 (big) chopped
Green Chillies - 2
Tamarind paste - 1/2 cup
Jaggery - 1 tbsp
Red chilli powder - 1 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Coriander leaves


For talimpu:
Oil - 1 tbsp
Dry red chilli- 1
Garlic cloves - 6 (crushed)
Fenugreek seeds, channa dal,Mustard seeds,Cumin seeds - 1/4 tsp each
Curry leaves


Method:

Heat the oil in thick vessel, add all talimpu ingredients and fry till mustard crackles.Add chopped onions, chillies and fry till golden brown.Add spices, tamarind paste, jaggery and 1 glass of water.Cook for 7-8 minutes or pulusu becomes thick for some extent.Add eggs and cook another 2 minutes and remove from fire.Garnish with coriander leaves.Serve with rice.

ULLIKARAM (ONION CHUTNEY -2)

Ingredients:
Onions - 2
Dry red Chillis - 4-5
Roasted Channa Dal - 1/2 cup or less
Cumin seeds - 1 tsp
Oil- 1 tsp
Turmeric - 1/4 tsp
Salt to taste


Method:

Heat the oil and fry red chillies till the aroma comes and remove from pan.Add chopped onions to pan and fry till golden brown.Powder the roasted channa dal and keep aside.Grind all the ingredients by adding dal powder and little waterThis chutney goes well with Dosa.

AARATI KAYA PULUSU (RAW BANANA SOUR CURRY)

Ingredients:
Raw bananas - 2
Onions- 2
Green chillies -2
Tamarind - small lemon size
Red chilli powder - 1 tsp
Jaggery - small piece
Salt to taste
Oil - 1 tbsp
Channa Dal - 1 tbsp
Red chilli - 1
Garlic cloves - 4
fenugreek seeds -1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves


Method:

Peel and cut the banana into round slices and boil them in salted water.Heat oil in kadai, add red chilli, Channa dal, mustard, fenugreek,cumin seeds, chopped cloves and curry leaves. Fry for one minute.Add chopped chillies and onions and cook till onions are translucent.Add boiled banana pieces, salt, turmeric and red chilli powder. cook them in low flame for 5 minutes.Add tamarind juice and jaggery, cook till the gravy becomes thick (neither too thick nor watery)

Senega karam

Ingredients:
Roasted Channa dal - 250 gms
Dry red chillies - 5
Garlic Pod - 1
Cumin seeds - 2 tsp
Salt to taste
Turmeric - 1/2 tsp


Method:

Dry roast red chilliesGrind all ingredients to make fine powder.Store in airtight container for 1 month.This is chutney powder for Idli or lastly sprinkle in fry curries such as brinjal, okra, gherkins etc.

Home Remedies for Acidity

Drink a glass of cold milk for immediate relief.Eat watermelon, cucumber or banana regularly.Drink coconut water three to four times for immediate relief.Mixture of 2 tsp of normal cider apple vinegar and 2 tsp of honey in a glass of water earlier than meals.Chew up a few tulasi leaves to obtain relief from gas.Drinking of buttermilk also gives relief.Take a small piece of jaggery in your jaws and slowly suck it. Repeat it each hour till acidity subsides.Use less spicy foods, avoid fried items or masalas.Daily eat few almonds.Fresh mint juice after meals also a good remedy for acidity.

JACKFRUIT KALIA

Ingredients:
Green Jackfruit - 500 gms
Onions - 2
Tomato puree - 1 cup
Green chillies - 4
Ginger garlic paste - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder -1 tsp
Garam masala powder - 1 tsp
Bay leaves - 2
Curd - 1/2 cup (whipped)
Oil/ Ghee  - 2 tbsp


Method:

Peel and cut the jackfruit into medium sized pieces.Boil the jackfruit in salted water for 15 minutes. Drain out water and keep aside.Chop the onions and make half of the pieces into paste.Heat the oil and add bay leaves, chopped onions and green chillies and cook for a minute.Add onion paste, tomato puree, ginger garlic paste and cook till oil leaves the sides of vessel.Add boiled jackfruit pieces, spices and continue to cook in low flame stirring occasionally.Add whipped curd and half cup of water and cook in low flame for 10 minutes or till water absorbs.Serve with rice or paranthas.

BUDIDA GUMMADI (ASH GOURD) VADIYALU

Ingredients:
Ash Gourd - 1
Urad dal - 1 kg
Green Chillies - 10
Asafoetida 
Salt to taste


Method:

Peel and cut ash gourd into small pieces and tie them in cloth. Put some weight on cloth so the water comes out.Keep the water aside.Soak urad dal over night. Wash and grind the dal to fine paste by adding chillies.Add little water(use ash gourd squeezed water) to grind the dal. Add salt, asafoetida and gourd pieces to the ground dal.Take a big plastic sheet.Take small quantity and put them flat as vadiyalu on plastic sheet. Put the sheet directly to sunlight.Dry them till the vadiyalu comes out directly. Store in the airtight container.Fry in oil when ever you eat rice with sambar.Note: Prepare this in summer.This is good for stomach disorders.

RAGI DOSA

Ingredients:
Ragi  - 1 cup
Black Gram (Urad dal) - 1 cup
Rice - 1 cup
Salt to taste
Oil


Method:

Soak Soak dal, ragi and rice for 4-5 hours.Wash and grind them finely by adding water to make dosa batter.Keep aside for overnight for fermentation.Add salt as required.Heat the pan, grease oil and take one ladle full of batter and spread it round to make dosa.Cook both sides.Serve hot with tomato, onion chutney.

SAGO KHICHIDI (SAGGUBIYYAM KHICHIDI)

Ingredients:
Sago - 1 cup
Moong dal - 1 cup
Green chillies - 3
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp


Method: 

Soak moong dal and sago for half an hour separately.Heat 1/2 tbsp of oil in pressure cooker, add cumin seeds and moong dal and 2-3 cups water, close the lid and cook upto three whistles.Heat remaining oil in big vessel, add green chillies, sago and 2 cups of water and close the lid.Cook till sago is crystal clear stirring occasionally.Add cooked dal, spices and 1-2 cups of water.Cook another 5 minutes stirring continuously till water absorbs.Serve hot.

SIMPLE BUT TASTY SAMBAR

Ingredients:
Toor dal - 1 cup
Onions - 2 (into 4 pieces)
Tomatoes - 3 (finely chopped)
Drum stick - 5-6 pieces
Coriander and cumin powder - 1 tbsp
Dry red chillies - 4
Tamarind extract - 1-2 tbsp
Jaggery - small piece
Salt to taste
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Cumin, Fenugreek, Mustard seeds - 1 tsp
Curry leaves
Oil - 1 tbsp
Coriander leaves


Method:

Soak the dal for 30 minutes and pressure cook till dal is tender. Cool and blend it,Heat oil in big kadai, add dry red chillies, cumin, fenugreek and mustard seeds, curry leaves and fry for 1 minute.Add onions, drumstick and tomato pieces, close the lid and cook 5 minutes.Add water and spices and cook till drumsticks are tender.Add tamarind juice, jaggery and cooked dal and add sufficient water.Bring to boil them or cook another 10 minutes.Lastly garnish with coriander leaves.Serve hot with Steamed Idli, Dosa or Rice.










FRENCH BEANS FRY

Ingredients:
French Beans - 250 gms
Onion - 1
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Red chilli powder - 1 tsp
Oil - 1 tbsp
Channa dal -1 tsp
Urad dal -1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves


Method:

Trim the edges of beans and cut them into small pieces.Boil them and drain the water.Heat oil in a pan, add channa dal, urad dal, cumin, mustard seeds and curry leaves and fry for 1 minute.Add chopped onion, cook till onions are little brown.Add beans and spices, and cook  5 minutes stirring occasionally.Add coconut and fry another 4-5 minutes.Serve with rice.

BHENDI WITH CORN

Ingredients:
Okra (Bhendi) - 250 gms
Tomatoes - 250 gms
Capsicum - 1
Onion - 1 large
Garlic cloves - 1 tsp (crushed)
Fresh corn kernels - 100 gms
Pepper  to taste (freshly ground)
Salt to taste
Turmeric - 1/2 tsp
Lemon juice - 2 tsp
Oil - 2 tbsp
Coriander leaves


Method:

Wash and finely chop onions and tomatoes, capsicum .Slice the okra into 1/4" rounds.Heat oil in a pan, add the onion, capsicum, garlic.Fry gently over a medium flame until they are soft, stirring occasionally.Add okra and cook another 5 minutes.Add chopped tomatoes, corn kernels, salt, pepper and turmeric.Cook in low flame till okra is tender.Finally add lemon juice and mix gently.Transfer to serving bowl and garnish with coriander leaves.Serve hot with rice or roti.

STUFFED BITTER GOURD

Ingredients:
Bitter Gourd - 250 gms
Khoya - 1/2 cup (grated)
Green chillies and ginger paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Cashew nuts - 7-8 (chopped)
Raisins - 7-8
Garam masala -1/4 tsp
Cumin seeds - 1/2 tsp
Oil 2 tbsp


Method:

Take bitter gourd, cut the edges, boil them and slit them in middle. Remove the seeds and keep aside.Add chilli paste and other spices, cashews, raisins to grated khoya and mix gently.Fill bitter gourd with this filling evenly.Heat oil in a pan add cumin seeds and place bitter gourd gently.Close the lid and cook in very low flame till soft.Serve with rice.