Archive for January, 2008

Aloo kurma (Potato)

potato – 4 big size
Peanuts : 1 table spoon
Sesame seeds : 1 tea spoon
Coconut powder : 2 tea spoons
Poppy seeds : 1 tsp
Tamarind paste : 1 table spoon (thick ) or 3 to 4 flakes
Coriander seeds : 1/2 tea spoon
Cardamom : 2
Cloves : 2
Cinnamon : 1 piece
Red chilli powder :1 tea spoon (required)
Salt to taste
Turmeric powder : A pinch
finaly chopped onion : 1/2 cup
Coriander leaves : few

For popu : 1 table spoon vegetable oil, Cumin seeds, mustard seeds and 1 tsp ginger garlic paste.

Preparatoin:

1. Peel the potatoes and cut in to medium size pieces.

2. Roast peanuts, sesame seeds, poppy seeds, coriander seeds, cardamom, cloves, cinnamon and saajira on saute pan.

3. Grind above roasted items and coconut into fine powder. Add red chilli powder, salt, tamarind flakes and little bit of water to the above powder and grind it to make smooth paste.

4. Heat oil on sturdy pot over medium flame. When the oil is hot add cumin seeds, mustard seeds. Once they pop add onion and ginger garlic paste. Fry for a minute. Add potato pieces and turmeric powder, stir it for a minute, add 1/2 cup of water and cover the lid, cook to tender. Add above grinded paste along with 1 cup of water, mix well and cover with lid and cook in simmer.

When kurma reaches the tenderness, turn off the heat.

Take into serving bowl and garnish with coriander leaves. Serve with Biryani, poori, chapathi, fried rice.

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January 28, 2008 at 2:03 am Leave a comment

Palak chutney (spinach)

Palak (Spinach) leaves : 1 Bunch
Green chilli : 2
Peanuts or Sesame seeds : 1 table spoon
Garlic piece : 2
Tamarind flakes: 3
Salt to taste
For popu :
Vegetable oil : 1 table spoons
cumin seeds, mustard seeds : A pinch
Coriander leaves : few
Medium size onion : 1 (cut into small pieces)

Preparation

Heat the one tea spoon oil in non stick pan or vessel. Add spinach and tamarind flakes and stir it for a minute. Add 1/2 cupwater and cover the pan and cook it in simmer until the spinach leaves are tender. Turn off the heat.

Roast peanuts and green chilli and add garlic, turmeric and salt grind it to smooth paste . Add cooked spinach to the above mix and grind to coarse (One round will be sufficient). Add popu.

Preparation of popu.

Heat oil on small pan over medium heat . Once the oil is hot add cumin seeds, mustard seeds. Once they pop add onion pieces, a pinch of salt, stir it for one minute. Turn off heat .

Serve with hot rice, chapati.

January 20, 2008 at 11:01 pm 1 comment

Spinach dry curry (palak curry)

Palak (Spinach) : 2 Bunches
Moong dal: 1 table spoon
Green chilli : 2 (cut into small pieces )
Onion: 1/2 cup small pieces
Garlic : 10 pieces
Vegetable oil : 1 table spoon
Salt to taste
Red chilli:  2 (cut into pieces )
Mustard seeds, cumin seeds, turmeric : A pinch of each
Coriander leaves : Few
Turmeric : A pinch

Preparation

Heat oil in a medium size pan or vessel  and add red chilli , cumin seeds, mustard seeds and garlic flakes and moong dal . Once they pop add green chilli and fry. Add onion pieces and stir. Add spinach and turmeric. After one minute add 1/2 cup of water or milk  and salt, cover the pot with lid and simmer for 10 minutes or until the spinach leaves are tender. Garnish with coriander leaves.

Take into a serving bowl. Serve with chapati or rice.

January 20, 2008 at 10:46 pm 3 comments

Potato curry (Alu curry)

alu-curry.jpg

Recipe:

Big size potatoes : 3 (pealed and cubed pieces)
Onion slices : 1 cup
Urad dal : 1 tsp
Green chilli : 3
Turmeric powder : A pinch
Ginger garlic paste : 1/2 tsp
Vegetable oil : 2 tablespoons or optional
Coconut powder : 1 table spoon ( dry or wet )
Coriander powder : 1/2 tsp
Salt to taste
Curry masala : 1/2 tsp
Coriander leaves : few
Cumin seeds : A pinch
Mustard seeds : A pinch
Red chilli : 1 broken

Preparation

1) Heat oil on sturdy pot over medium flame. Once the oil is hot add red chilli pieces, cumin seeds, mustard seeds. Once they pop add green chilli, ginger garlic paste and urad dal. When ginger garlic paste turns brown add onion and Stir it.

2) After one minute add turmeric powder, potatoes and mix them well. One minute later add some water to make it cook faster, curry masala, salt and coriander powder.

3) Reduce heat, cover the pot and cook in simmer for about 15 minutes or until the potatoes are tender. Add coconut powder. Mix well. Turn off the heat. Garnish with coriander leaves.

Serve hot chapati, puri or rice.

January 20, 2008 at 2:10 am 3 comments

Peanut, coconut chutney

peanut_chutney-1.jpg

This chutney is favorite for south Indians for dishes like Idli , vada, Rice pongal, Dosa, Bread dosa, Ravva pongal and Ponganalu (Gunta punugulu).

Ingredients:

1/4 coconut
2 Table spoons peanuts.
2 or 3 green chillis.
1/2 Teaspoon Tamarind paste ( Or 3 to 4 tamarind flakes)
1 Garlic flake
Salt to taste.

For popu (Tadka):
1 red chilli, cumin seeds, mustard seeds, coriander leaves, 1 tea spoon oil.

Preparation:

Roast peanuts, green chills and grind them along with coconut pieces, garlic, salt and tamarind. Grind it to smooth paste. If needed add some water .

Take into serving bowl.

Add popu (tadka)

Peanut chutney is ready.

January 18, 2008 at 7:47 pm 1 comment

Rice pongal

rice_pongal-1.jpg

Rice : 2 cups
Moong Dal : 1 cup
Pepper powder : 1/2 Spoon
Green chilli : 2 or 3 (According to taste )
Cashew Nuts : 1 Tsp
Coriander leaves
Salt to taste.

For Popu
2 table spoon cooking oil, cumin seeds, mustard seeds, urad dal 1 tea spoon .

Preparation
1) Mix rice and moong dal and wash well with water

2) Pressure cook rice and dal with 6 cups of water until tender

3) Once the steam is gone, cook it under slow heat.

4) While rice and dal cooking, in a big vessel heat oil and add popu ingredients. When mustard seeds pop, add green chilli, pepper powder and cashew nuts.

5) After 1 minute add rice, dal mixture and salt. Add 4 cups of water and mix well.
Cover the pot with lid and cook it in slow heat for 10 minutes.

6) Turn off the flame and garnish with coriander leaves.

Rice pongal is ready to serve.

This goes well with peanut chutney or coconut chutney.

January 18, 2008 at 5:49 pm Leave a comment

Ravva pongal (Sooji)

ravva-pongal-peanut-chutney-1.jpg

Sooji : 2 Cups
Moong dal : 1/3 Cup
Onion : 1/4 Cup
Cashew nuts : 8 to 10 (According to taste)
Coriander leaves : few
Green chilli : 1 or 2 (cut into pieces)
Water: 10 cups

Salt for taste.
For popu
cooking oil : 1 table spoon.
Pinch of cumin seeds, mustard seeds and urad dal, Ginger garlic paste.

mashed-moong-dal-ravva-1-1.jpg

Mashed moong dal, sooji, pepper, Ginger, greenchilli, Onion.

ravva-pongal-final-3.jpg

Preparation:
1. Take dal into a small pressure cooker and add water. Cook for 4 to 5 whistles.

2. Heat one table spoon of oil in a big pan or bowl. Add cumin seeds, mustard seeds. Once they pop, add urad dal, and ginger garlic. Once they turn brown add onion and green chilli. When they are soft add 10 cups of water . When the water is dancing stage with bubbles, add cooked moong dal and salt. After one minute add sooji slowly on low flame stirring constantly and cook for five minutes. Put off the flame. Garnish with cashew nuts and coriander leaves. Serve hot with peanuts chutney or mango pickle.

This is very easy to make and tastes very good.

January 18, 2008 at 6:31 am Leave a comment

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