Archive for April, 2009

Cucumber pickle( Dosakaya nilva chutney )

Cucumber : 1 big sized
Salt : 1 1/2 table spoons
Turmeric : 1/2 teaspoon
Mustard seeds powder : 2 teaspoons ( This powder to be prepared by grinding mustard seeds )

1. Wash and peal the cucumber and drain water. Cut in to small pieces. Add some salt and turmeric. Mix well. Leave it for two hours. Then squeeze out the water from cucumber pieces with hands. Now mix mustard seeds powder.

For popu :

Vegetable oil : 3 table spoons
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Fennu greek seeds : 1/4 teaspoon
Red chilli powder : 2 table spoons
Salt : 1 1/4 table spoons
Garlic crushed paste :  2 teaspoons

Preparation :

In a popu pan  fry 1/4 tsp cumin seeds and fennu greek seeds ( methi seeds ). With out oil till they become light red. grind them in to fine powder.
For popu:
Heat oil in a popu pan, once the oil is hot add mustard seeds, cumin seeds, let it to crackle.  Add garlic paste,fry for a minute.  Turn off the heat.  Keep it aside for cooling. Add red chilli powder, salt, cumin methi seeds powder, pinch of turmeric powder and prepared cucumber pieces. Mix well. Keep this pickle in a clean container and keep it. From the next day cucumber pickle ready to serve.
This is very tasty to hot and cool rice.

April 13, 2009 at 5:01 pm 2 comments

Green peas kachori (Green Batani kachori )

Peanuts  kachori is easy to make and tasty evening break fast snack. This is real easy to make and very good.

Ingredients:

All purpose flour ( Maida ) ;1/2 Kg
Baking powder : A pinch
Ghee : 75 gms
Salt to taste
Vegetable oil :for frying
Green peas ; 200 gms
Green chilli ;5 to 6
Lemon juice: 4 tsp
Cilantro : 1 bunch
Ginge garlic paste ; 1/2 tsp
Preparation :

1. Mix maida, baking powder, salt . Add some water and make a dough. Cover with wet cloth. Keep it aside for 30 minutes.
2. Cook whole peanuts in water until they are tender or pressure cook for one whistle. Remove the water.
3. Take cooked green peas, green chilli, salt, cilantro, ginger garlic paste into a jar and grind into smooth paste.  Heat oil in a Kadai. Add above  paste and fry for to 5 to 8 minutes. turn off the heat. Add lemon juice and mix well. Make small balls (Big lemon size balls).
4. Make maida dough soft with hands and divided in to small lemon size balls. Press on the thick plastic paper gresed with oil into small size puri. Put  green peas ball in the middle of the puri and cover with sides to make a round ball. Press it with palm to make them small puri size (Make puri thick).
5. Heat oil in a deep bottom vessle and when oil is hot, drop slowly from the kadai. fry until it turns light golden color.

Remove and keep them on paper towel to get the extra oil drained out. Let them cool for few minutes to become crispy.

This is very tasty evening snack. Kids and elders like them a lot.

April 13, 2009 at 4:55 pm 1 comment

Amla preserved pickle (USIRIKAYA NILVA CHUTNEY)

Amla ( usiri kayalu ) ; 1 kg
Red chilli powder ;  150 gms to 200  gms ( optional) ( Preferable to three mangoes powder )
Salt : 200 gms
Cumin methi seeds powder : each 1/2 tsp ( Roasted powder )
Ginger garlic paste :  200 gms ( each 100 gms)
Vegetable oil : 250 gms
Mustard seeds : 1 tsp
 Cumin seeds : 1 tsp
 Turmeric powder : 1/2 tsp

Method :

!. Roast cumin seeds, methi seeds and grind in to smooth powder.
2. Heat 1/2 oil in a deep bottomed bowl or kadai and when the oil is hot add cumin seeds, mustard seeds ( each 1/2 tsp ), once they pop add dry amla, 2 tsp salt and turmeric. Put a plate on the bowl and pore some water in the plate. Cook in simmer about the amla pieces should become tender or smooth. ( Remove the plate, take the kadai in hands. kadai up and down to become the amlas uniformly. put the plate with little water. Like this three or four times up to amlas become smooth). Turn off the flame. Keep it a side for cooling.

4.Heat remain oil in a kadai and when oil is hot add remain cumin seeds and mustard seeds, let it to crackle add ginger garlic paste. Fry for a minute Turn off the flame. keep it a side for cooling. After cooling add red chilli powder, salt, cumin seeds,methi seeds powder. mix well. Add cooked amla and 4 to 5 lemons juice. mix well and preserve in dry jar.

Amla pickle ready to serve.

April 5, 2009 at 3:44 pm Leave a comment


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