Posts filed under ‘Side dishs’

Peanuts powder or Red chilli peanut powder or palli podi

peanut-podi-1.jpg

Roasted peanuts : 1 cup
Cumin seeds : 1/2 tsp
Red chilli powder : 1 to 11/2 tsp
Salt : 3/4 tsp (salt to taste)
Garlic flakes : 3 flakes
Turmeric powder : A pinch
For popu :
Vegetable oil :1 table spoon
Mustard seeds, cumin seeds : each pinch
Curry leaves : few

Preparation :

1. Take roasted peanuts, garlic flakes, cumin seeds, red chilli powder, salt in a jar and grind into smooth powder. Take in a serving bowl.

2. Heat oil in a popu pan. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves. Let it to crackle. Add this popu to above ground mix.Peanut podi ready to serve.

This recipe is very simply but very tasty to rice.

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April 30, 2008 at 4:56 am Leave a comment

Kakarakaya fry (Bitter guard fry ) with Dalia powder

If you are scared of bitter guard because of its bitterness, you should try this :-). This is very tasty and does not have any bitterness. It is quick to make. I generally make this podi as a side dish for dal and rice. This stays fresh for couple of days.

Preperation Time: 20 Mins
Serves: 4 People

kakarakaya-fry.jpg

Bitter guard pieces: 1 cups
Dalia: 1/2 Cup
Cumin seeds: 1 teaspoon
Coconut: 1 Tablespoon coconut powder
Red chilli powder: 1 teaspoon
Salt:  3/4 spoon (According to taste)
Garlic flakes: 3
Turmeric: 1/4 teaspoon
Popu ingredients:  cumin seeds, mustard seeds and curry leaves

kakarakayafry1.jpg

Cooking procedure:

1. Peel bitter guard and cut in to two inch thick pieces. Add turmeric and some salt, mix well. Keep it aside for 2 hours. Then squeeze the pieces with hand to remove the bitter liquid from pieces. (This process reduces the bitterness in the curry).

2. Take dalia, coconut, red chilli powder, salt 1/4 spoon,  garlic flakes, pinch of turmeric and cumin seeds in a jar and grind in to smooth powder.

3. Heat oil in a small deep bottomed skillet. When oil is hot depp fry the crushed bitter guard pieces until they turn golden color. Remove them from oil. Mix it with above grounded dalia powder.

4. Heat one tea spoon oil in a popu pan, once the oil is hot add cumin seeds, mustard seeds and curry leaves. Once they pop, turn off the heat. Add this popu to above mix.

February 25, 2008 at 3:49 am Leave a comment

Capsicum chutny ( Red or Green)

capcicum-chtney-ingredients.jpg

Capsicum: 2 ( 2 cups) ( Red or green)
Green chilli: 2 or (optional)
Sesame seeds: 1 table spoon
Garlic flacks:  3
Tamarind: 3 flakes
Turmeric: A pinch
Salt: salt to taste
Popu: 3 teaspoons: vegetable oil
Red chilli: 1 (broken pieces)
Mustard seeds and cumin seeds: each pinch
Curry leaves: few

capcicum-chutney.jpg

Method:

1 . Heat one tsp oil in non stick pan or vessel, add capsicum pieces and tamarind flakes, stir it for a minute. Add 1/2 cup water, cover with lid and cook it in simmer until the capsicum pieces are tender. Turn off the heat.
2. Roast sesame seeds and green chilli.
3. Take sesame seeds, green chilli, salt and garlic flakes in a jar and grind into smooth paste. Add cooked capsicum to the above mix and grind to coarse (two rounds will be sufficient).

Add popu.
4. Popu : Heat oil in a popu pan over medium heat.Add broken red chilli, mustard seeds, cumin seeds and curry leaves and let it to crackle. Turn off the heat

Makes a good side dish for lunch ( Especially with Rice and Dal).

February 18, 2008 at 7:31 pm 1 comment


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