Posts filed under ‘Curries’

Bontha kakarakaya curry / Boda kakarakaya/ Aakakarakaya(Teisel gourd)

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Bonta kakarakayalu: 1/2 kg (If you don’t get the fresh vegetable, you can use the frozen one. It tastes good as well)
onion: 1 cup
Green chilli : 2 or 3, or as desired
Ginger garlic paste : 1/2 tsp
Peanut powder: 1 table spoon
coconut powder: 1 table spoon
Turmeric powder: 1/4 tsp
Suger: 1/2 tsp
Salt : to taste

For popu :

Cumin seeds , Mustard seeds, curry leaves, cilantro, each 1/2 tsp , red chilli two pieces, urad dal 1/2 tsp.
Vegetable oil : 1 table spoon

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Preparation :

1.In a wide bowl heat 3 to 4 cups of water. After boiling the water add bontha kakarakaya pieces. Boil them for about five minutes. Turn off the flame. Remove the water and peel the upper crust. Keep it aside.

2.In a wide bowl heat one table spoon of oil. Add red chilli, cumin seeds, mustard seeds, curry leaves, urad dal and cilantro and let them crackle. Add ginger garlic paste and fry for few seconds. Add green chilli pieces and onion pieces. Mix well and fry the pieces until they turn light golden color.

3. Add bonta kakarakaya pieces along with a pinch of turmeric. Fry it on low flame until pieces become soft.

4. Add salt, sugar and peanut powder, coconut powder and cook for two more minutes. Turn off the flame.

Serve with rice, chapathi, javar roti.

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August 17, 2011 at 4:44 am 2 comments

Aratikaya curry ( Planten curry )

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Aratikayalu ( Plantens ) : 2( Peal and cut in to medium size pieces )
Onion : 3 Medium size ( Cut onion into thin lengthy pieces )
Green chilli : 2 to 3 optional ( cut in to lengthy pieces )
Ginger garlic crushed paste : 1 tsp
Tamarind juice : 2 table spoons or optional( freshly prepared juice )
Coriander powder : 1/2 tsp
Jaggery : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Turmeric : Pinch of
Salt to taste
Vegetable oil : 2 table spoons
Red chilli : 3
Cumin seeds ; 1/4 tsp
Mustard seeds : 1/4 tsp
Curry leaves : few
Cilantro : few

Preparation :

1. Peal the outer skin of aratikaya and cut in to medium size pieces.

2. Boil  3 cups of water, add plantain piece, 1/2 tsp salt , 1/4 tsp turmeric and cook for three minutes. Remove the water. Keep it aside.

3. Heat oil in a wide bowl. The oil is hot add mustard seeds, cumin seeds and let it to crackle. Add  Broken red chilli, chana dal, urad dal, curry leaves and ginger garlic paste in the same order and fry for 30 seconds. Add onion, green chilli pieces and saute it till it turns light golden brown color. Add plantain pieces and fry for two minutes. cover with lid  and cook in simmer about until they become tender (add some water if needed ), add tamarind juice, salt, coriander powder and jaggery. stir it well and cook in simmer about 5 to six minutes. Turn off the heat. Garnish with cilantro. 

Serve with rice, chapati, puri and javari roti.

September 30, 2008 at 4:15 pm Leave a comment

Capsicum coconut Kurma

Capsicum : 2
Onion : 2 cups (chopped)
Coconut : 1/2 wet coconut
Poppy seeds : 1 table spoon
Green chilli : 3 or optional
Cardamom : 2
Cinnoman : Small piece
Jeera : A pinch
Salt to taste
Turmeric : A pinch
Vegetable oil : 1 table spoon

For Tadka (Popu):
Mustard seeds, cumin seeds, curry leaves : each pinch

Cilantro : optional


Preparation :

1. Roast poppy seeds, cinnamon, jeera and cardamom on saute pan for 1/2 minute on low flame.

2. Cut capsicum, onion, green chilli into medium size pieces.

3.Take roasted poppy seeds, cinnamon, cardamom in a jar and grind it in to smooth powder. Add coconut and grind into smooth paste. Then add most of the onion pieces (Keep some aside) from above and grind to coarse pieces (two rounds will be sufficient).

4. Heat oil in a wide bowl. add Tadka ingredients. Let it to crackle. Add 5 to 6 onion pieces and capsicum pieces, stir it for 3 minutes.

5. Add above ground mix and 2 cups water (If require add more water).

6. Cover with lid and cook it in simmer until the capsicum and onion pieces become tender. Add salt and stir it for a minute. Turn off the flame.

Garnish with cilantro. Serve with chapati, puri, roti or rice.

May 19, 2008 at 12:47 pm Leave a comment

Beerakaya curry or Ridge gourd curry

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Ridge gourd : 250 gms
Onion : 1 big size
Green chilli : 2 or according to taste
Salt to taste
Sesame seeds powder : 1 table spoon( roasted )coconut powder
Turmeric : A pinch
Coriander powder : 1 teaspoon
Urad dal and chana dal : 1 tsp
Ginger garlic paste : 1/2 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few
Cilantro : few
Sugar : 1 tsp or optional
Milk : 1/4 cup
Vegetable oil : 1 table spoon

beerakaya-curry-ingredients.jpg
Preparation :

1. Peal and wash ridge gourd and cut in to medium size pieces.

2 . Cut onion and green chilli in to small pieces.

3 . Heat oil in a pan or bowl. Once the oil is hot, add cumin seeds, mustard seeds and let it to crackle . Add curry leaves, urad dal, chana dal and ginger garlic paste. Fry for a minute. Add green chilli pieces, onion pieces and fry until they turn light brown color. Add ridge gourd pieces and turmeric. Stir it for a minute. Add little bit of water and milk. Cover with lid and cook it in simmer until the ridge gourd pieces are tender, add salt, sesame seeds powder or coconut powder, coriander powder, sugar and cilantro. Cook it in simmer for 2 to 3 minutes. Turn off the flame.

Serve with rice, chapati or jawari roti.

April 28, 2008 at 2:51 am 1 comment

Drumsticks and tomato mixed curry

Drumsticks : 3 to 4 (cut in to three inches pieces )
Tomatoes : 500 gms
Onion : 3 medium size
Red chilli powder : 1 teaspoon
Salt : 1/2 teaspoon
Coriander powder : 1 teaspoon
Turmeric : A pinch
Garam masala : 1/4 tea spoon
Coconut powder : 1 table spoon

For popu :

Vegetable oil : 1 table spoon
Broken red chilli pieces : 2 or optional
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Ginger garlic paste : 1/2 tsp

Preparation :

1. Cut drumsticks into three inch pieces.

2. Cut tomatoes and onion into medium size pieces.

3. Heat oil in a wide bowl over medium flame. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and let it to crackle. Add ginger garlic paste, curry leaves and fry for a minute.

4. Add onion, mix well and fry the pieces until they turn light golden color. Then add drumsticks and mix well. Saute for 2 minutes.

5.  After that add required water and cover the bowl to cook on medium flame until the drumstick pieces become tender.

6. Add tomato pieces, red chilli powder, salt, turmeric, coriander powder, garam masala and coconut powder. Cover the bowl with lid to cook on low flame until tomato pieces are soft. Turn off the flame.

7. Garnish with coriander leaves and serve with rice or chapati.

April 2, 2008 at 6:13 am Leave a comment

Meal maker kurma

Meal maker is made from Soya beans. It is very healthy and tastes very good. Generally we put them in the biryani and some other rice dishes. But today I tried to make kurma using them and it tuned out be really good. You can buy them from any Indian grocey store.

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Meal maker : 2 cups
Peanuts : 1 table spoon
Sesame seeds : 1 table spoon (Nuvvulu )
Coconut powder : 1 table spoon
Poppy seeds : 1 teaspoon ( Gasagasalu )
Tamarind : 3 flakes
Coriander seeds : 1 teaspoon
Cardamom : 2
Cloves : 2
Cinnamon : 1 piece
Red chilli powder : 1/2 teaspoon
Salt to taste
Turmeric : A pinch
Finely chopped onion : 1/4 cup
Cilantro : few

For popu or thadka :
Vegetable oil : 1 – 2 table spoon
Ginger garlic paste : 1/2 teaspoon
Mustard seeds : A pinch
Cumin seeds : A pinch
Curry leaves : few

Preparation :

1 . Soak the meal maker in the hot water for up to 15 minutes.

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

3 . Grind above roasted items and coconut in to 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 study pot over medium heat. When the oil is hot, add cumin seeds, mustard seeds, curry leaves and let it to crackle. Add onion and ginger garlic paste. Fry for a minute. Add soaked meal maker pieces, turmeric and stir it for a minute. Add 1/2 cup of water and cover with lid. Cook to tender. Add above ground paste along with required water. Mix well and cover with lid and cook on low flame. When meal maker reach required tenderness. Turn off the heat.

Garnish with cilantro.

Serve with hot mint rice, biryani, fried rice, chapathi and puri. We tried this recipe with mint rice and it was really tasty. If you to try this recipe, share your experience 🙂

March 24, 2008 at 5:46 am 23 comments

Andhra Guthi vankaya koora or Stuffed brinjal curry or Stuffed Egg plant

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Brinjal : 250 gms or 8 to 10
Coconut : 1/2 cup shredded
Chopped onion : 1 cup
Red chilli powder : 1 teaspoon
Salt to taste
Coriander seeds : 1 teaspoon
Cloves : 1/ 4 teaspoon
Black pepper : 1/4 teaspoon
Vegetable oil : 4 table spoons
Cilantro : To garnish

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Prepared stuff
Preparation :

1. Split each brinjal vertically in to four parts ( but not completely ) and put them in salt water.

2. Roast coriander seeds, black pepper and cloves on saute pan with 1/2 teaspoon oil.

3. Grind above roasted ingredients in to fine powder. Add coconut, onion, red chilli powder and salt and grind it in to paste.

4 . In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes. Turn off the flame.

5. Heat 2 table spoons of oil in a wide bowl over medium flame. Add brinjal and fry them on low flame stirring constantly until they become soft. Turn off the flame

6 . Stuff the brinjals with above prepared paste.

Garnish with cilantro.

Serve with rice, chapathi or javar roti.

March 24, 2008 at 5:15 am 1 comment

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