Posts filed under ‘Fry Curries’

Plantain (Aratikaya ) fry curry

Aratikayalu : 2
Chana dal : 1 table spoon
Urad dal : 1 table spoon
Moong dal : 1 table spoon
Dalia :1 table spoon
Coconut powder : 1 teaspoon
Coriander seeds : 1 teaspoon
Red chilli : 6 to 8
Salt : 3/4 teaspoon
Cumin seeds : 1/4 teaspoon
Garlic flakes : 10 to 12

Preparation :

1.Peel plantain and cut into thin round pieces. Put pieces in salt water.

2. Toast chana dal, moong dal urad dal, coriander, cumin seeds and red chilli under low heat. Grind all these ingredients into smooth powder. Add dalia, coconut, salt and garlic flakes then grind in to smooth powder.

3. Heat oil in a small deep bottomed kadai. When oil is hot ( deep} deep fry the  plantain (aratikaya) pieces until they   turn light golden color. Remove  them from the oil.  Fry curry leaves also fry in the oil and mix it  with above grounded powder .

4. Heat one teaspoon oil  in a popu pan . once the oil is hot add cumin seeds, cilantro and let it to crackle. Turn off the heat. Add this popu to  above mix. Serve with rice.

It goes very well with rice.                  .

August 4, 2008 at 10:45 am Leave a comment

Brinjal fry or Vankaya fry

brinjal-fry-final-2.jpg

Brinjal : 200 gms
Turmeric : A pinch
Vegetable oil : 1 table spoon
Dry coconut powder : 1 table spoon
Red chilli powder : 1 tsp
Salt : 1/2 tsp
Garlic flakes : 2 to 3
Cumin seeds : 1/4 tsp
Popu : mustard seeds, cumin seeds, Curry leaves.
Cilantro : to garnish

bringal-fry-1-2.jpg

Preparation :

brinjal-fry-2-2.jpg

1. Cut brinjal into small pieces.

2. Take dry coconut, red chilli powder, garlic flakes, cumin seeds 1/4 tsp and salt in a jar and grind it into fine powder.

3 . Take in a wide bowl. Heat oil, once the oil is hot, add cumin seeds, mustard seeds and curry leaves. Let it to crackle. Add brinjal pieces, turmeric and salt. Stir it constantly, cook in simmer until the brinjal pieces become tender. Add prepared above ground powder, fry for one minute. Turn off flame. Garnish with cilantro.

Serve with chapati, roti and rice.

It is very easy to make and takes very less time to prepare and it is very tasty.

March 7, 2008 at 1:00 am 1 comment

Chamadumpa fry or Taro root fry

chamadumpa-fry-final.jpg

Preparation :

Chamadumpalu : 4 to 5
Red chilli powder : 1 teaspoon
Salt : 3/4 tea spoon
Dry coconut : 1/2 or 3 table spoons
Garlic flakes : 2
Turmeric : A pinch
Vegetable oil :For deep frying
Popu : Mustard seeds, cumin seeds and curry leaves

dscn2814.jpg

(Boiled chamadumpa pieces, Redchilli powder, salt, garlic flakes and Dry coconut powder.)

Preparation:

1. Boil chamadumpa(taro root) in water until they become tender, remove the water and let it to cool. When they are cooled, peal them and cut into thin round slices, keep them aside.

2 . Take coconut, red chilli powder, salt, garlic flakes, turmeric grind them into fine powder.

3 . Heat oil in a small deep bottomed frying pan. When oil is hot fry the chamadumpa pieces, until they turn light golden color. Remove them from oil. Mix it with above grounded powder. Add popu.

4. Heat one teaspoon oil in a popu pan, once the oil is hot add cumin seeds, mustard seeds and curry leaves, let it to crackle, then turn off the heat.

This recipe is very simply but very tasty as a side dish.

March 2, 2008 at 3:05 am Leave a comment

Okra fry ( Bendakaya fry )

Okra : 20 ( fresh looking )
Dry coconut : 1/2 or powder 1 table spoon
Red chilli powder : 1/2 teaspoon
Salt : salt to taste
Garlic flakes : 2
Turmeric : A pinch
Vegetable oil : 1 to 1 1/2 tablespoon
Mustard seeds, cumin seeds and curry leaves.
Preparation :

1 .Take coconut, red chilli powder, salt, garlic flakes in a jar and grind in to fine powder.

2 . Heat oil in a pan, when the oil is hot add mustard seeds, cumin seeds and curry leaves and let it to crackle. Add okra pieces and fry on low flame until the bendakaya pieces are completely soft and dry, reduce the flame and add above grounded powder. Fry for few seconds. Turn off heat. Garnish with cilantro.

Serve with hot rice and dal.

March 1, 2008 at 5:27 am Leave a comment

Tindora fry curry (Donda kaya)

tindora-fry-curry.jpg

Tindora (dondakaya) : 20
Onion : 2
Green peas : 2 tablespoons or optional
Ginger garlic crushed paste : 1 tsp
Red chilli powder : 1/2 spoon
Salt to taste
Dry coconut powder : 2 tea spoons
Vegetable oil : 1 to 2 table spoon
Each pinch – turmeric,cumin seeds, mustard seeds .
curry leaves : few.
Apinch :garam masala

1.( dondakaya) Tindoras cut in to lengthi pieces.

2. Cut onion in to thin lengthy pieces

3. Grind coconut, red chilli powder and salt in to smooth powder.

4. In a wide skillet or kadai, heat oil. Add cumin seeds, musterd seeds and curry leaves and toast the popu. Add ginger garlic, hing ,turmeric, greenpeas, onion and tindora pieces. Mix well and fry the pieces until they are turn light brown color. Add above grinded powder,garam masala and mix well. Saute for one minute. Turn off flame.

4. Garnish with coriander leaves.

Curry makes a great tasting side dish. Serve with roti or chapati and rice and dal.

February 4, 2008 at 12:24 am Leave a comment


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