plantain leaf(Andhra Recipes): kuralu[curries]

Showing posts with label kuralu[curries]. Show all posts

Jun 4, 2017

Vankaya, Chikkudukaya, Cauliflower Kura (curry)

A MIXED VEGETABLE CURRY WITH BRINJAL, INDIAN BROAD BEANS AND CAULIFLOWER (ANDHRA STYLE)

I always like to have my lunch very simple like one subji and rice or roti. I hardly make two curries, rice rasam for week days lunch. If I have rice in the afternoon I prefer to have roti or any thing light for dinner. This curry is one of the perfect combination with rice or roti. I usually make this with the combination of brinjal and broad beans. But in winters when we get cauliflower can mix cauliflower to this curry. Other then cauliflower you can mix potato to the same curry. If you want to make this as a side dish pappu charu or pesara pappucharu or any tadka dal is the best combination with this curry

INGREDIENTS:-

Indian broad beans--250gms (Avarakai,phali,sem

Eggplant(brinjal)---1 big or 250gms

Cauliflower ---- 1 small flower

Onion---1 big chopped

For seasoning:-

Mustard seeds --- 1/2 tea sp

Cumin seeds --- 1 tea sp

Uard dal --- 1tea sp

Few curry leaves

Oil--tebsp

Fenugreek powder :-- 1/4 tea sp

Chilli powder --- 1 tea sp

Turmeric powder --- 1/4 tea sp

Fresh ground coriander,cumin powder --- 1 tea sp

METHOD:-

1. Cut brinjal in to bite size pieces, beans in to 1 inch pieces and cauliflower in to small flowerets. Choop onion very finely.

2. Heat oil in a fry pan and add mustard seeds,cumin seeds,uard dal, fenugreek powder and curry leaves let them crackle then add onion fry onion till soft and add beans. Add salt and turmeric powder sprinkle very little water cover with a lid and let it cook for 5 min

3. Now open the lid and add cauliflower, brinjal pieces mix well and again cover with lid and cook in a low flame till done stir in between.

4. Just before you removing from fire add chilli powder,coriander and cumin powder stir well and remove from fire and serve hot with roti or rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#77

Dec 26, 2016

Molake Kalu Saru

My final recipe for this week even for this year. I was not much active here this year because of my health and personal issues. Hope fully will be more active next year. So my final recipe is a side dish from Karnataka cuisine. This gravy is a good choice for plain rice and chapati. I made this gravy with black channa sprouts and moong sprouts you can add as many sprouts you like. Like you can make this with mixed sprouts or even with only one variety of sprouts. If you don't have sprouts can make this gravy with soaked pulces.

So lets check the recipe.....
INGREDIENTS:---
Black channa sprouts --- 1/2 cup
Whole moong sprouts --- 1/2 cup
Egg plant --- 3 small cut in to 4
Potato --- 1 big cut in to cubes
Onion --- 1 medium finely chopped
Oil --- 2 tab sp
Mustard seeds --- 1/4 tea sp
Cumin seeds --- 1/4 tea sp
Red chilli powder --- 1 tea sp
Turmeric powder --- 1/4 tea sp
Salt to taste
Fresh coriander leaves --- 1 tab sp

FOR MASALA:---
Grated fresh coconut --- 1/2 cup
Ginger --- 1 inch piece
Garlic --- 10 cloves
Coriander powder --- 1/2 tab sp
Cinnamon ---- 1 inch piece
Cloves --- 4
Onion --- 1 big cut in slices
Tomato --- 1 big cut in to cubes

METHOD:---
1. Heat oil in a pan add onion slices till translucent remove from heat add grated coconut and other ingredients given for masala, add little water grind in to a fine paste.
2. Heat oil in a pressure cooker add mustard seeds let them popup then add cumin seeds fry for a while and add chopped onion fry till onion turn in to pink.
3. Now add sprouts, potato cubes, red chilli powder, turmeric powder, ground masala mix wll and cook till oil leaves from the sides.
4. Add eggplant pieces, salt to taste mix well and add two cups of water give a good stir, close the cooker with lid and cook till 4 whistles.
Serve hot with rice or roti...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#71

Apr 14, 2016

L For Labra -- Mixed Vegetable curry

My recipe for L is a popular Mixed vegetable curry Labra from Bengali cuisine. This will be a perfect side dish for Khichuri ans specially made for bhog on Sarwasthi puja. You can make this mixed vegetable medley any time and even serve with plain rice and roti. there is almost a similar recipe we have in Andhra cuisine which is known as Kalagalupu koora. But in Bengali style Labra Panch phoron plays an important roll with its wonderful aroma. Panch phoran is a seasoning which includes cumin seeds, mustard seeds, fenugreek seeds, fennal seeds, kalonji. This five spice mixture is well known as panch phoron which is very commonly used as a seasoning in Bengali cuisine. This is a no onion and no garlic recipe.

So let's check the recipe.....
Recipe adopted from Deepa's Hamaree rasoi
INGREDIENTS:---
Carrot --- 1 cubed
Radish --- 1 cut in ti strips
Eggplant --- 1 cut in to long strips
Potato --- 1 medium cut in to long thin slices
Cauliflower --- 1 cup cut in to small florets
Cabbage -- 1 cup chopped
Spinach --- 1 cup chopped
Ginger --- 2 tea sp grated
Green chillies -- 2 slit
Red chilli -- 1
Panch phoron --- 2 tea sp
Turmeric powder --- 1 and half tea sp
Ghee --- 2 tab sp
Sugar --- 2 tea sp
Oil --- 4 tab sp
METHOD:---
1. Wash spinach in running water and take it in to a pan add salt and 1 cup water cover and cook for two minutes, remove and drain the water and set a side.
2. Heat oil in a pan add panch phoron and let them crackle then add all the vegetables grated ginger, salt to taste cover and cook in a low heat for ten minutes.
3. After temn minutes remove the lid add turmeric powder, red chilli powder mix well and let the vegetables cook in their own juices.
If you find the vegetables are sticking to the bottom sprinkle some water and stir in between and cook till vegetables are done.
4. Add sugar and ghee mix well and switch off the heat.
Serve with Khichuri...

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Apr 12, 2016

J for Jhinge Aloo Posto -- Ridge gourd and potato with poppy seeds

Now coming to the alphabet J, for this letter first ingredient came to my mind is jeera. The first recipe I thought is jilakara karam !! OPS I am doing Bengali cuisine for this Mega BM. :). Then checked Bengali cuisine for recipe name start wit letter J. I found few recipes with J like Jhinge aloo posto,jhinge posto, Jhinge motor dal er jhol these recipes or with Jhinge, Jhinge is well known as ridge gourd (Beerakaya). which is a very favorite vegetable in Andhra Pradesh and we make a lot of curries like dal, curries and bujjis and many more. and one more recipe with this J is Jibe gaja which is a sweet, jibe gaja is a sweet deep fried pastry dusted with powder sugar. This is almost looks like our madata kaja or badam puri.
My choice from this list is Jhinge Aloo Posto. when I first read the name jhinge I thought it was a shrimp curry. Because in some regions shrimps are known as Jhinga or Jhinge. But when I was checking recipes in Deepasri Blog I came to know that ridge gourd is known as Jhinge in Bengali cuisine. I found this recipe with poppy seed in her blog. We also use poppy seeds in Andhra cuisine a lot,like in almost all gravies and in some sweets. My recipe for I is Ivy gourd posto that is a stir fry recipe and for today this Jhinge Aloo Posto is a gravy, that you can serve as a side dish with rice or roti. When I saw this recipe I know this curry is going to be a hit, We enjoyed it with plain rice...
So let's check the recipe...

Recipe adopted from -- Deepasri
INGREDIENTS:---
Jhinge (ridge gourd) --- 1 kg
Potato --- 1 big peeled and cut in to cubes
Posto (poppy seeds) --- 4 tabsp
Green chilli --- 2 slit
Kalonji --- 1/2 tea sp
Turmeric powder --- 1/2 tea sp
Red chilli powder --- 1/2 tea sp
Oil --- 1 tab sp
Salt to taste
METHOD:---
1. Wash and soak poppy seeds for 40 minutes then add green chilli and grind in to a fine past with little water.
2. Peel and cut ridge gourd in to half moon shape and set a side.
3. Heat oil in a deep frying pan add kalonji and potato fry for 5 minutes, sprinkle little salt and a pinch of turmeric powder give a good stir cover and cook till potatoes are half done, stirring in between.
4. Remove the lid and add ridge gourd pieces, salt to taste, remaining turmeric powder, red chilli powder and stir fry on a low heat for five more minutes.
5. Add poppy seed paste and sprinkle little water give a good stir cover and cook. check in between if you feel it is getting dry keep sprinkle little water to keep the curry moist.
Ridge gourd will cook very fast check potato if potato is cooked switch off the heat.
Your Jhinge Aloo Posto is ready to serve
Serve hot with plain rice...

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Apr 5, 2016

D For Doi Dharosh (Okra cooked in a spicy yogurt gravy)

Now coming to the fourth Alphabet D, When I was searching recipes for this alphabet I found an interesting name for our favorite vegetable. Dharosh means bhindi, bendakaya in Telugu interesting name right. In Andhra cuisine we use okra making sambar, pappucharu, pulusu and stir fry in Bengali cuisine dharosh posto (okra with poppy seeds), dharosh shorshe (okra in mustard sauce), doi dharosh (okra in spicy yogurt). This curry almost looks like our mor kozhambu in Tamil cuisine or majjiga pulusu in Andhra cuisine. But recipe is totally different then south Indian recipe.
Doi in Bengali is well known as dahi in Hindi, Perugu in Telugu and Thayir in Tamil. Doi is widely used in Bengali cuisine, Bengali's make a wide variety of yogurt based recipes both vegetarian and non- vegetarian. Like doi maach, doi murg, in vegetarian doi folgobi, doi potol, doi dharosh and few more like this.

Recipe source :-- Sandeepa
INGREDIENTS:---
Dharosh(okra, bhindi, bendakayalu) --- 20 Wash and pat day
Onion --- 1 small
Green chillies --- 2
Yogurt --- 3 tab sp
Cashew nuts --- 1 tab sp about 5 to 6 cashew nuts
Oil ----- 2 tab sp
Bay leaf --- 1
Cardamom --- 2
Clove --- 2
Cinamon --- 1 inch stick
Turmeric powder --- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
METHOD :---
1. Wash and pat dry okras. dry the okras properly because we are going to fry whole okras in oil.
2. Cut head and tip of the each okra and set a side.
3. Heat a tab sp oil in a pan add whole okras and a pinch of turmeric powder and cook till okras turn soft, remove from the pan and set a side.
4. add chipped onion to the pan and fry for a while remove.
5. Make a smooth paste with fried onion, green chilli, yogurt, cashew with little water.
6. Heat some more oil in the same pan in which we fried okra and onion.
7. Add cinnamon,cardamom, clove, bay leaf let them splutter.
8. Reduce the heat add masala paste, remaining turmeric powder, red chilli powder and saute the masala for 4 minutes.
9. Add fried okra to the masala mix well and cook for few minutes. Then add 1/4 cup water, salt to taste, sugar and let it cook in a low heat for 3 more minutes taste and adjust the seasoning.
Switch off the heat.
Serve hot with rice or roti...

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Apr 4, 2016

C For Chhanar Dalna (Cottage cheese cubes in gravy)

We took our first break(Sunday) for this month Mega Blogging Marathon. Now we are going to start our marathon from today with the next letter in Alphabets that is the third letter C. When I was searching recipes for this, came to know some interesting vegetable names start with this letter in Bengali. Chalkumro (Ash gourd), Chiching (snake gourd) and Chhana (cottage cheese, paneer). But I wanted to do a very popular and favorite recipe, so I stick to do some thing with chhana. Again in a confusion what to make Chhanar payesh or Chhanar dalna, but hubby's vote goes to Chhanar dalna so for C it is CHHANAR DALNA.
Chhana is nothing different but paneer in Bengali. The only difference between chhana and paneer is, chhana is a bit more moist then paneer. Chhana is mostly used for making sweets and freshly made for those sweets like Rasgollas, Rasmalai, Sondesh, Chhanar jalebi, Chanar payesh, Pantua. For making chhana mostly they use cow's milk and some say even buffalo milk works well then cow's milk but that is a personal choice. With this chhana two side dish are very popular in Bengali cuisine. One is chhanar dalna and the second one is chhanar kalia. Both are almost same recipes. For chhanar kalia they make chhanar balls and deep fry them in hot oil and then drop them in to a gravy,

For chhanar dalna they tie chhana in a cheesecloth to remove the extra wheywater and make it firm then cut in to pieces or in to circles and then shallow fry in ghee till golden. Now today's cooking style is well known as dalna. Dalna is mixed vegetables or eggs cooked in a thick gravy with ground spices like garam masala and final touch with a spoon of ghee. So try to use home made chhana for this dish if not possible you can use store brought paneer also...
Other then chhana you can make this dalna with lentil cake pieces which is called Dhokar dalna will post the recipe soon
Recipe source --- Samdeepa
INGREDIENTS:---
Chhana --- 250 grams Cut in to cubes are small circles
Potato --- 2 big diced
Tomato --- 2 chopped
Green chillies --- 3 crushed
Ginger --- 2 tab sp freshly grated
Oil ----- 2 tab sp
Ghee --- 1/2 tea sp
Salt to taste
Sugar --- 2 tea sp
Bay leaves --- 2
Cardamom -- 2
Cloves -- 2
Cumin seeds --- 3/4 tea sp
Dry red chillies -- 2
Cumin powder --- 1 tea sp
Coriander powder -- 1/2 tea sp
Red chilli powder --- 1/2 tea sp
turmeric powder -- 1/4 tea sp
Garam masala --- 1/4 tea sp optional
METHOD:----
1. Heat one tab sp oil in a pan and fry chhana pieces sprinkle with little turmeric powder and fry till they turn in to nice golden color, remove and set a side.
2. Add the other one tab sp oil to the same pan and add cloves, cardamom, cuminseeds, dry red chillies, bay leaf let them splutter then add potato pieces, sprinkle little salt and turmeric give a good stir and fry till they turn in to pale golden.
3. Make a paste with chopped tomatoes in a blender and add this tomato paste along with grated ginger and cook till raw smell is gone.
4. Now cook this masala till oil separates from the masala.
5. Now take cumin powder, red chilli powder, coriander powder, remaining turmeric powder in a small bowl and add little water make a paste add this paste to the pan and fry for five minutes or till oil comes out on the surface by the time the masala will turn in to deep red color.
6. Add fried chhana cubes and mix very gently to combine every ting well, add 1 cup warm water check the salt and adjust and add salt to taste cover with lid and cook till potatoes are done.
7. Remove and add sugar mix gently so that chhana peaces won't break, so take care when you mix the Chhanar Dalna.
8. Add ghee and garam masala powder(optional) cover and switch off the heat, let it sit like that till you serve.
Serve hot with plain rice or roti......

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Mar 19, 2016

Mushroom in Spinach Gravy

My finel recipe for this week is a variation of palak paneer. But there is no paneer in this recipe I used mushrooms insted of paneer to make this dish little healthy. I used a table spoon of butter to give a nice flavor and no cream. And this is a no tomato gravy I replaced the tomatoes with khatta palak (chukkakura), You can use gongura puree also. You don't like the both flavors or you don't get those both green leafy vegetables. You can replace them with a table spoon of lemon juice. Or you want to use tomato can add 1/2 cup of tomato puree. Kasuri methi is optional but that gives a good flavor to the curry

Palak (spinach) ---- 4 cups finely chopped

Khatta palak --- 2 cups finely chopped Or one tab sp lemon juice

Mushrooms --- 250 grams cut in to 4pieces
Onions --- 3/4 cup finely chopped
Garlic --- 5 cloves
Ginger --- 1 inch piece
Green chillies ---- 3 cut in to small pieces
Turmeric powder ---- 1/4 tea sp
Kasuri methi --- 1/4 tea sp (optional)
Salt to taste
Garam masala --- 1/2 teasp

Cumin seeds --- 1/2 tea spOil --- 1 tab sp
Butter -- 1tabsp

METHOD:--
1. Remove stems and wash spinach thoroughly in running water.
2. Blanch spinach in salted water for two minutes, refresh in chilled water. Squeeze out the extra water.
3. Add green chillies, garlic cloves, ginger pieces to blanched spinach and make a puree.
4. Heat oil and butter in a pan add mushroom pieces give a good stir and remove and set a side.
Don't fry mushrooms for long time they will shrink, just coat them with butter flavor for a second and remove.
5. Add cumin seeds to the same oil, add chopped onions and fry till translucent, add turmeric powder stir for a while.
6. Add chopped khatta palak (if using) in this stage, sprinkle little salt cover and cook for 2 minutes.
7. Now add spinach puree, give a good stir and cook in a very low heat till oil leaves from the sides.
8. Add salt to taste, garam masala, kasuri methi, mushroom pieces mix well and keep the flame in low, cook for five more minutes,add lemon juice here if you are not using khatta palak mix well and remove from heat.
Serve hot with roti or rice.

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Mar 18, 2016

Vankaya Masala (Eggplant Masala curry)

My second recipe for this no tomato gravy theme is Vankaya Masala with coconut milk and no tomato gravy.This curry is a best pair with roti, rice and ghee rice. I make Masala Vankaya with two different masalas . One is Bagara baigan Hyderabadi recipe that contain two to three tomatoes and the other recipe is with poppy seeds and cashew coconut gravy. This second recipe dosen't have tomatoes in it but I have already posted the recipe in my blog. Now I gave a variation to the Bagara baingan gravy with no tomato gravy...

Let's check the recipe.......
INGREDIENTS:---
Vankayalu (eggplants ) --- 7 small variety
Onion --- 1 big very finely chopped
Green chillies --- 3 finely chopped
Oil --- 1 tab sp
Cinnamon --- 1 inch piece
Cloves --- 4 cloves
Cardamom --- 3
Cumin seeds --- 1/2 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
Red chilli powder --- 1 tea sp
Thick coconut milk --- 1 cup
FOR MASALA:--
Dry coconut grated --- 1 tab sp
Ground nuts --- 1/2 tab sp or 6 to 8 badam soaked and pealed
Sesame seeds --- 1/2 tea sp
Poppy seeds --- 1/2 tea sp
Garlic cloves ---- 8
METHOD:----
1. Dry roast grated dry coconut, ground nuts, sesame seeds, poppy seeds and grind with garlic and little water to make a smooth paste.
2. Heat oil in a pan add cinnamon stick, cloves, cardamom, cumin seeds and let them crackle.
3. Add chopped onion and green chillies and fry till onion turn in to light pink.
4. In the mean while slit the eggplants in to four and add them to the onion in the pan.
5. Now add salt to taste, turmeric powder, red chilli powder, ground masala mix well cover and cook for a while.
6. Remove the lid and give a good stir add one cup water mix well and cover and cook till eggplants are tender.
7. Stir in between cover and cook for few more minutes.
8. Switch off the heat and add thick coconut milk mix well
Garnish with chopped coriander leaves and serve hot with rice or roti.

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Oct 4, 2015

Capsicum In Coconut Gravy

This capsicum in coconut gravy recipe is inspired by Kerala stew recipe. One fine morning I was all ready to make Idiyappam but suddenly I realize that I didn't have any vegetables like potato, carrot or even I didn't have green peas. I didn't have time to soak any dry peas or channa. I find only colored capsicum that I brought to make some fried rice for my Indo- chinese combo. Now I have to use some for this stew any how capsicum is my all time favorite vegetable. I can enjoy this wonderful vegetable in any form. Now this stew turned out so well. Every one at home this curry not even for breakfast for the whole day even with plain rice hubby enjoyed this stew. You know this stew became a favorite at home now I am using only capsicum for stew.. :)

Lets check the recipe....

INGREDIENTS:---

Green capsicum --- 1 medium cut in to cubes

Red capsicum -- 1 medium cut in to cubes

Yellow capsicum --- 1 medium cut in to cubes

Onion --- 1 medium sliced

Green chilies --- 2 sliced
Cloves --- 3
Cinamon --- 1 inch piece broken
Cardamom --- 3
Garlic ---- 2 cloves crushed
Thin coconut milk ---- 1 cup
Thick coconut milk --- 1/2 cup(If you are useing tin coconut milk mix 1/2 cup milk with 3/4 cup water and use it as thin coconut milk then use 1/2 cup only coconut milk for thick milk)
Salt to taste
Curry leaves a few
coconut oil --- 1 tab sp
METHOD:----

1. Heat 3/4 tab sp coconut oil in a pan and add clove, cinamon, cardamom and let them popup.

2. Then add sliced onion, green chilies,crushed garlic and stir for 2 sec and add capsicum cubes, turmeric powder give a good stir and cover with a lid and let it cook for few minutes.
3. Now add thin coconut milk keep the flame low, add salt stir once cover and cook for 5-10 min. or gravy become little thick.
4.Then add thick coconut milk bring to a full boil and keep the flame very low and cook till the gravy become thick and creamy stir in between.
5. Now heat 1 tea sp coconut oil in a pan and add curry leaves and pour it over the stew.
Serve with Appam or Idiyappam or this goes very well with plain rice and roti specially Kerala paratha..

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Sep 10, 2015

Bharli Vangi

My today recipe is from Maharashtra. I wanted to try a thali from Maharashtra cuisine first recipe I got in mind is Bharli Vangi. We too make stuffed brinjal recipes in Andhra cuisine but they are totally different then Maharashtrian recipes. Even Hyderabadi cuisine have a stuffed brinjal recipe but that is also little different then this. I directly landed in to Pradnya's blog for this delicious Bharli Vangi recipe. I just followed her recipe didn't change any step.

Then I made every thing other then Amti dal, when I was ready to make dal then I got a doubt is tomato included in this recipe or not?. I search but in some recipes they used tomato in some they didn't!!!. Then what to do I pinged Archana for this she said no tomatoes. Finally I made a thali from Maharashtr cuisine...
In this Maharashtrian thali I served:
Plain rice,
Amti,
Bharli Vangi,
Moong usal
Srikhand,
Thecha.
Nachni bhakri
I am posting Bharli Vangi today will come back with other recipes soon

Let's check Bharli Vangi recipe......
INGREDIENTS:---
Brinjals --- 4
Onion --- 1 medium chopped
Onion --- 1 big sliced
Dry coconut grated --- 2 tab sp
Fresh coconut grated --- 2 tab sp
White sesame seeds ---- 1 tea sp
Fresh coriander leaves --- 1/2 cup chopped
Coriander and cumin powder -- 2 tea sp
Goda masala or garam masala -- 1 tea sp
Ginger --- 1 inch piece grated
Garlic --- 4 cloves
Red chilli powder --- 1 tea sp
Salt to taste
Oil --- 2 tab sp

METHOD:---
1. Heat one tea sp oil in a pan and fry sliced onion till brown and soft remove and set a side.
2. In the same pan roast fresh coconut, dry coconut, grated ginger remove and add this to fried onion and leave a side.
3. Now roast white sesame seeds in the same pan remove and add this to other fried ingredients add coriander, cumin powder, ginger, garlic, fresh coriander and grind in to a smooth paste with little water.
4. Add chilli powder, goda masala to the paste mix well this is the stuffing...
5. Wash the brinjals and wipe with a cloth and trim the stem a little bit, slit the brinjals at the base to form an opening( do not cut them till end).
6. Fill the masala in to brinjals and set a side.
7. In a pan heat 2 tab sp add chopped onion and fry till they turn in to pink.
8. Place the stuffed brinjals and saute gently, add remaining masala and cover the pan with a thali and pour 1/2 cup water in the thali , you can add this water in to the curry spoon by spoon when you feel like curry is getting dry ( do not add cold water).
9. Cook for 15 minutes and switch off the heat..
Serve hot with Bhakri

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Aug 17, 2015

Totakura - pesala Kura (Amaranth Leaves with Whole Green Gram)

We have started third week of Blogging Marathon today. My theme for this week is Healthy family dinners. I am going to post three healthy dinners from today. We prefer our dinner light like phulka with some curry or idli, dosa or with some upma. Some times I cook broken wheat and will have it with sambar or rasam.
In Andhra cuisine we make few dishes with amaranth leaves. Usually we make totakura pappu (amaranth leaves with tour dal or with split yellow moong dal). Few days back my mother tried this recipe. In her recipe my mother didn't add ginger garlic paste and garam masala. I gave that twist and this is a good combination with phulkas...
Lets check the recipe......

INGREDIENTS:----
Whole green moong --- 1 cup (soak in enough water for over night)

Totakura ---- 2 cups finely chopped ( Amaranth leaves clean the leaves and wash well in lot's of water for two to three times to remove the mud. Remove little stem near the root and finely chopp the leaves along with stem)Onion ---- 1 medium chopped
Tomato ---- 1 big chopped
Ginger, garlic paste ---- 1 tea sp
Green chillies --- 2 chopped
Turmeric powder --- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Oil ---- 1 tab sp
Cumin seeds --- 1 tea sp
Chopped coriander leaves --- 1 tab sp for garnishing
Salt to taste

METHOD:---
1. Take moong in a pressure cooker and cook for two whistles switch off the heat and leave a side to cool down.
2. Now heat oil in a pan add cumin seeds fry for a while then add chopped onion fry till onion turnin to pink.

3. Then add chopped green chillies, chopped tomato, ginger garlic paste, turmeric powder, salt to taste, red chilli powder cook till oil comes out from the masala.
4. Add chopped amaranth leaves stir well and cook till leaves become soft(cooked)

5. Now add cooked whole green moong dal give a good stir add half cup water cover with the lid and cook till the whole water is evaporated.
4. Keep the flame in low add garam masala and chopped coriander mix well and switch off the heat...
Serve hot with phulkas.

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Aug 9, 2015

Whole Moong Dal Curry

Since I joined CCC from this month and my first recipe for this challenge is a simple recipe. Whole moongdal curry is a simple dal recipe, my mother used to make this for rotis. Usually In Andhra cuisine we make pesarattu, pesara sunni undalu with this whole green moong. When I ask my mother she told me that she tasted this dal first in Shirdi,then I remember. Now Shirdi is devoloped a lot and many hotels came up there. But when I was a child there was no hotels, we used to stay in sai samsthan hall. In temple they cook food like rotis and dal and subji, spiced butter milk they offer this food to Baba and serve them to devotes. Those rotis will be soft like melt in mouth kinds and they serve this hot whole moong curry with rotis. My mother didn't have the recipe she just imagine the ingredients and tried this recipe and it was a hit at home. She continued the recipe and passed it to me. There are many variations of this dal, this is my mother's version so...
Let's check the recipe.....
INGREDIENTS:----
Whole green moong --- 1 cup (soak in enough water for over night)
Onion ---- 1 medium chopped
Tomato ---- 1 big chopped
Ginger ---- 1 tea sp chopped
Green chillies --- 2 chopped
Turmeric powder --- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Oil ---- 1 tab sp
Cumin seeds --- 1 tea sp
Chopped coriander leaves --- 1 tab sp for garnishing
Salt to taste
METHOD:---
1. In a pressure pan heat oil add cumin seeds fry for a while then add chopped onions, green chillies fry till onions turn in to light pink.
2. Now add chopped tomato, chopped ginger, turmeric powder, salt to taste, red chilli powder cook till oil comes out from the masala.
3. Add soaked whole green moong dal give a good stir add one and half cup water cover with the lid and cook for two whistles and switch off the heat.
4. Allow the pressure cooker to cool down, open the lid mix well and bring back to the heat, keep the flame in low add garam masala and chopped coriander mix well and switch off the heat...
Serve hot with phulkas and lemon wedges.
This dall should be little running consistency not thick like other dal recipes so check and add 1/2 cup more water just before you switch off the heat. Add half cup water bring to a full boil and remove from heat..

This joins the August Week No 2 Cooking from Cookbook Challenge Group.

Jun 25, 2015

Avaray Gaasu Uthaka

For the second day I took a side dish recipe from PJ's site. Avaray Gaasu Uthaka yes this name sounds different and little confused right. Don't get confused avaray gaasu uthaka is literally potato and dried beans curry in Badaga cuisine from Ooty. Badagas are the largest indigenous people of the Nilgiri's. Badagas worship Hindu god's and they speak Badaga language which didn't have script, sounds almost like Kannada.
We lived in Ooty for three years, there we took a house for rent and the landlords were Badagas, such a wonderful people. They used to take care of me like their daughter, Aunty she is just like my mother I never met a lady like her. Even I visit Ooty today I have a home there. I have noted some recipes from her but I miss placed that note book. Moving here and there because of hubby's job most of my books and things I miss placed a lot. I must say a big thanks to PJ for this recipe this Uthaka taste just like what aunty used to make. If I started talking about Ooty the story will keep on going like this so I am stopping here and let's check the recipe.....
INGREDIENTS:---
For Badaga masala powder :
Red chillies --- 4
Coriander seeds --- 3 tea sp
Cumin seeds --- 1/2 tea sp
Fennal seeds --- 1/2 tea sp
Black pepper --- 1 tea sp
Roasted chana dal (dhalia) -- 2 tea sp
Channa dal --- 1 tea sp
Toor dal --- 1 tea sp
Rice --- 1 te asp
Turmeric powder --- 1/4 tea sp
Fenugreek seeds --- 1/4 tea sp
Dry roast all above ingredients in a pan and grind in to a fine powder, store it in a air tight container.
INGREDIENTS FOR GRAVY:--
Potatoes --- 3 peeled and cut in to big cubes
Dry green peas --- 1 cup soaked in water for over night
Pearl onion --- 10 peeled and chopped
Tomato --- 1 big chopped
Green chillies --- 3 slit
Garlic ---- 3 cloves crushed
Ginger ---- 1 inch piece crushed
Badaga masala powder --- 2 tea sp
Coriander powder --- 1/2 tea sp
Turmeric powder --- a pinch
Mustard seeds --- 1 tea sp
Coriander leaves --- 2 tab sp chopped
Salt to taste
METHOD:---
1. Pressure cook soacked peas, potato cubes, crushed garlic and ginger, Badaga masala powder, coriander powder, cook for three whistles.
2. Heat oil in a pan add mustard seeds let them splutter then add chopped onion and fry till brown.
3. Now add tomato, turmeric powder,salt to taste and cook till tomatoes turn soft.
4. Take out the potatoes from pressure cooker and lightly mash the potatoes and add to onion and tomato mixture, again mash lightly and mix well.
5. Now add remaining cooked peas mix well and bring to a full boil, stir in between if gravy is too thick add little water cook for a while.
6. Add chopped coriander leaves and switch off the heat.
Serve with rice and a stir fry but we enjoyed it with roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Feb 17, 2015

Sorakaya Masala (bottle Gourd Masala)

This month for third week my theme for BM is Brunch recipes. Usually Sundays we prefer to have brunch or late lunch mostly that will be brunch. I make some one pot meal and a snack or heavy breakfast dish like masala dosa with curd rice. For this some times I make puri with different gravy. But this bottle gourd masala (sorakaya masala) is my all time favorite. My mother used to make this curry for puris for Sunday breakfast. Those days Sunday mornings will be TV time we use to have our breakfast in front of the TV watching Ramayan, tom and jerry and this continues till 12 o clocl for spiderman......

Now I make puris once in a month may be because they are deep fried. But my choice will be this bottle gourd curry to go with puris other then potato curry. When I make puri with side dish alway try to make it as a brunch with combination of curd rice. For today also the same menu for my brunch recipes... Puri, sorakaya masala, curd rice...
Let's check the recipe.....
INGREDIENTS:---
Bottle gourd --- 1 cut in to small cubes
Onion ---- 1 big finely chopped
Green chillies --- 3
Oil ---- 1 tab sp
Mustard ceeds --- 1/2 tea sp
Cumin seeds --- 1/2 tea sp
Curry leaves --- 1 spring
Turmeric powder --- 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Salt to taste

FOR MASALA:--
Grated coconut --- 1 tab sp
Poppy seeds --- 1 and half tea sp
Cashew nuts -- 8
Garlic cloves --- 6 cloves
Coriander powder -- 1 tea sp
METHOD:--
1. Grind all masala ingredients with little water in to a fine paste and set a side.
2. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, curry leaves.
3. Add finely chopped onion and green chillies and fry till onion turns in to pale.
4. Add bottle gourd pieces,turmeric powder, red chilli powder, salt to taste mix well.
Keep the flame in low, cover and cook for few seconds.
5. Remove the lid mix well, add ground masala mic well cook again for few seconds, add 1 cup water mix well cover and cook in amedium heat till bottle gourd pieces turn soft and gravy looks like semi gravy.
Serve hot with puri, roti, rice.
Other then bottle gourd you can make this curry with boiled eggs, chow chow, drum stick, brinjal,
Let's check Blogging Marathon page

Sep 22, 2014

Cashew Curry With Yellow Rice From Sri Lanka For S

Sri Lanka this is the country of my choice for Letter S. Sri Lanka is well known as Ceylon before 1972. I remember that there is a program on Radio called Binaka Geetmala in my childhood.This was a very popular show on Ceylon radio which used to broadcast weekly on 3 PM. Which is a show of hit Hindi songs and after this program was shifted to Vividbharati, All India radio that was another story. But first name is Simhala desam or singala desam after British people entered in to the county they changed it to Ceylon then it was changed to Sri Lanka.

This Democratic Socialist Republic country is a beautiful country with it's landscapes and beaches. This country is one of the Buddhist country. Sri Lankan cuisine is very much influenced by South Indian cuisine specially Kerala cuisine because of it's geographic and agricultural features. Rice is a staple food with curries whether it is a curry with sea food are with vegetables. Coconut milk and coconut is found in all most all Sri lankan dishes. To day my both recipes are based with coconut from Sri Lankan cuisine.

Let's check the recipes..

Recipe source from Peter Kuruvita for Cashew curry

INGREDIENTS:-----

Cashew nuts ---- 250 gms

Ghee --- 2 tab sp

Onion ---- 1 big chopped

Green chillies --- 2 chopped

Curry leaves --- 1 spring

Cumin powder ---- 1/2 tea sp

Turmeric powder --- 1/2 tea sp

chilli powder --- 1 tea sp

Cinnamon stick --- 1 inch piece

Coconut milk --- 300 ml (this is second extract of coconut milk)

Coconut cream --- 150 ml (this is first extract of coconut milk)

A pinch of roasted curry powder for garnishing (optional for this you can use roasted cumin seed powder also.)

METHOD:---

1. Soak cashew nuts in water for 1 hour.

2. Heat ghee in a pan add onions, curry leaves chopped green chillis stir well.

3. let the onions change the color a little bit then add cumin, turmeric,chilli powder and cinnamon stick.

4. Stir on a medium heat for a while.

5. Drain water from cashew nuts and add them and stir to combine.

6. Add coconut milk and coo on a medium heat till the gravy becomes thick and reduced.

7. Add coconut cream bring to a full boil switch off the heat and add salt to taste, mix well.

Serve top with roasted cumin powder or roasted curry powder.

Serve hot with Sri Lankan Yellow rice..

Sri Lankan Yellow Rice Recipe..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Sep 23, 2013

Sherva

Sherva is a garavy usually served with Biriyani in Hyderabadi cusine. It is made with onion, tomatos and some masala. In original recipe they add chicken stock to this gravy to make it more delicious. Here I didn't use any stock, made it vegetarian.

This is my first recipe for this week with the letter S under regional theme S for Sherva

INGREDIENTS:----

Tomato --- 4 medium (two roma tomatoes+ two wine ripe tomatoes will make this gravy more delicious) cut in to cubes
Onion ----   2 medium chopped
Ginger, garlic paste --- 1 and half tea sp
Red chilli powder --- 1 tea sp
Turmeric powder   --- 1/4 tea sp
Coriander powde --- 1/2 tea sp
Roasted cumin powder ---- 1/2 tea sp
Salt to taste
Coconut milk --- 1/4 cup (thick)
Curd ----    1 tab sp
Oil   ---   3 and half tab sp
Cloves --- 4
Cinnamon --- 1 inch pieces 3
Cardamom ---- 3
FOR PASTE:--
Poppy seeds --- 1 tea sp
Grated fresh coconut --- 2 ta sp
Cashew nuts --- 4
Grind all above ingredients for paste with a little water in to a fine paste, set a side.
A large pinch of garam masala
Chopped coriander leaves for garnish


METHOD:--
1. Heat 1/2 tea sp oil in a pan add 1/2 chopped onion and fri till transperent remove and set a side.
2. In the same pan add 1/2 tea sp more oil add tomatoes cook till they become soft remove and set a side to cool.
3. Grind fried onion in to a coarse paste set a side.
4. Grind cooked tomato with a 1 tab sp of water strain a in to a bowl and set a side.
5. Now heat remaining oil add cloves. cinnamon, cardamom let them crackle, add remaining chopped onion and fry till light brown.
6. Then add ginger garlic paste, onion paste, tomato paste, turmeric powder, red chilli powder, coriander powder, cumin powder fry for a while then add curd keep stirring for two minutes.
7. Now add cashew and poppy seed paste, coconut milk give a good stir and cook till oil saparates from the gravy.
8. Add 1 cup water, salt to taste mix well reduce the heat to low and cook till gravy thickens.
9. Sprinkle garam masala, chopped coriander leaves cover with lid, switch off the heat and let it sit till you serve.
10. Mix well and serve with biriyani or roti or naan.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Jul 10, 2013

Mixed Vegetable Perugu Talimpu

Second week of BM 30, I have chosen cooking with curds as my theme for this week. Going to post three recipes with curd as main ingredient. In Andhra cuisine we use curd a lot in gravies and also other recipes like perugu vadalu, majjiga doselu, challa chekralu (a type of muruku made with sour curds). Specially a number of perugu pachadi ( boiled vegetables in yougurt gravy)varieties are there in Andhra cuisine.

                                                                               This recipe sounds like Avial but with little changes. Avial is a traditional Kerala recipe which is made with boiled vegetables in coconut gravy. In avial they use 2 table sp of sour curd to give a sour taste to avial using curd is optional in avial recipe. If they use raw mango in avial they don't add sour curd. In this perugu talinpu we use only sour curd, not any other ingredients like raw mango, tamarind or lemon. Adding mixed vegetables is totally my version. normally we make perugu talimpu with onion or tomato. This is not perugu pachadi in perugu pachadi we don't add coconut. So you can say this is fusion of perugu pachadi and Avial. hope you all like this. Let's check the recipe
INGREDIENTS:---
Mixed Vegetables ---
Carrot   --- 1 cut in to one inch pieces
Chow chow --- 1/2 cut in to one in ch pieces
Beans   ---- cut in to one inch piece
Pumpkin --- 1/2 cup one inch pieces I used red pumpkin
Yam ---- 1/2 cup one inch pieces (kanda)
Raw banana --- 1/2 banana cut in to one inch pieces
Cook all the vegetables with a pinch of salt till tender and set a side.
For Paste ---
Grated coconut --- 1/4 cup
Green chillies --- 4
Ginger --- 2 inch piece
Cumin seeds   --- 1 tea sp
Grind all above ingredients in to a fine paste with little water


Other Ingredients ---
Salt to taste
Oil --- 1 tab sp
Mustard seeds -- 1/2 tea sp
Curry leaves --- 2 springs
Asafoetida -- a pinch.
Curd   ---- 1 and half cup
METHOD:---
1. Add ground paste to curd and beet well to combine every thing.
2. Add cooked vegetables to curd mixture, adjust salt mix gently.
3. Heat oil in a pan add musterd seeds let them splutter then add asafoetida and curry leaves fry for a while, add this to curd and vegetable mixture mix well.
Mixed vegetable perugu talimpu is ready to serve.
Serve with rice or kichidi, best combination with pongal.
You can use any vegetables but not cauliflower, cabbage, green peas.
This is my first post for Blogging Marathon 30th edition under cooking with curd's   theme let's check other BM members recipes here

Jun 24, 2013

Chettinad Vellai Kurma

This week my theme for BM is Cooking with colors. For this theme we have to pick a color and cook. The main ingredient should be the color what we have chosen,The final product may be in the same color or not, that is not a point. Here I have tried to give the final product also the same color because it is my favorite color. Yes White is my favorite color and I have chosen the ingredient for white is coconut, which is again my favorite ingredient. I wanted to make a gravy with coconut but what ever gravy or kurmas we make with coconut finely they turn in to other color because of red chili powder and turmeric powder. Then I remember about this white kurmas which are very popular in Hyderabadi cuisine. Not only in Hyderabadi cuisine one white gravy kurma is very popular in Chettinad cuisine also. Chettinad Vellai Kurma one of the most popular side dish for idli, dosa, parota, ghee rice and even with plain rice. This vellai kurma is a perfect blend with coconut and fennel seed flavor and lot's of vegetables. Apart from vegetables they make this kurma with chicken also but I tried with mixed vegetables so lets check the recipe...

INGREDIENTS:--
Potato ---- 1 big peel and cut in to small cubes
Carrot ---- 2 peel and cut in to small cubes
Beans   ---   50 gms cut in to half inch pieces
Pumpkin   ---- half inch pieces 1 cup
Brinjal ---- 4 cut in to half inch pieces
Onion   ---- 1 big finely chopped
Tomato ---- 1 big finely chopped
Curry leaves --- 2 springs
FOR MASALA PASTE:--
Grated fresh coconut --- 3 tab sp
Poppy seeds --- 1 tab sp
Dalia (fried chick peas, pottukadalai, buna chana) --- 1 tea sp
Ginger   --- 1/2 in ch piece
Garlic ---- 6 cloves
Green chillis --- 4 or according to your taste
Yogurt (curd) --- 1/2 cup
Coriander powder --- 1 tea sp
Fennel seeds --- 1/2 tea sp
Cashew nuts --- 6
FOR TADKA:--
Oil -- 3 tea sp
Cloves --- 4
Cinamon --- 1 inch stick
Cardamom -- 3
Bay leaves --- 2 broken
Cumin seeds -- 1 tea sp
Fennel seeds -- 1/2
OTHER INGREDIENTS
Salt to taste
Fresh coriander leaves 1 tab sp for garnishing
Garam masala powder ---1/4 tea sp optional
METHOD:---
1. Grated fresh coconut, poppy seeds, dalia,ginger,garlic,green chillis,
yogurt (curd), Coriander powder,fennel seeds,cashew nuts grind all these ingredients in to a fine paste and set a side.
2. Heat oil in a pan add cloves, cinamon, cardamom, bay leaves, cumin seeds, fennel seeds and let them splutter
3. Then add curry leaves, chopped oinion and fry till translucent.Don't over fry the onions if onion turn in to brown then youe garvy also change the color, we have to keep them white because we are making a white gravy.
4. Add chopped tomato cook for a few minutes then add vegetable pieces, salt to taste, 2 cups of water cover and cook in a medium heat for 10 minutes or till vegetables are tender.
5. Now add ground masala give a good stir cover and cook for 10 more minutes in a medium heat or till oil separates from the gravy. Here check the gravy if your gravy is too thik then add 1/2 cup more water mix well and bring to full boil, adjust the seasoning cook for 2 more minutes in a medium heat and switch off the heat, garnish with chopped coriander leaves.
Serve hot with Idlis, kaldosa, iddiyappam, appam, chapati, ghee rice or simply with white rice even this a wonderful combination with poori too.
This is my first post for Blogging Marathon 29th edition under  Cooking With Colors theme let's check other BM members recipes here

Jun 11, 2013

Doodhi Paneer Ka Sukha Salan

To day I am going to share one more Hyderabadi delicacy from the same book Royal Hyderabadi Cooking by Master chef Sanjeev Kapoor and Chef Harpal Singh Sokhi. The recipe is Doodhi Paneer ka Sukha Salan. In Hyderabadi cuisine These Salans have their special place with the flavors of their own ingredients.Main ingredient for this salan is the masala paste which is made by typical Hyderabad flavors like Dry coconut, peanuts, sesame seeds and tamarind pulp. This masala is a star for Salan, Salan is normally made with vegetables like Mirchi (big green chillies like Banana peppers) and also a combination of ridge gourd and lamb, karele ka salan and many more like this. Actualy Salan is a gravy based side dish for biriyani or with any Indian bread. Today I am going to share salan recipe with a unique combination that is Bottle gourd and Paneer and this is my choice of combination for second day BM post under cooking from a book theme. So let's check the recipe....

INGREDIENTS:--
Bottle gourd --- 1 peal and cut in to 3/4 inch cubes
Paneer    ----   200 gms cut in to cubes
Grated dry coconut ---- 2 tab sp
Peanuts ----- 1 tab sp
Sesame seeds --- 1 tea sp
Tamarind -- 1 golfball size ball
Oil    ---- 4 tab sp
Oil for deep frying the onions and panneer
Onion   ---- 1 medium sliced.
FOR SEASONING:--
Cumin seeds   --- 1/4 tea sp
Fenugreek seeds   ---1/4 tea sp
Fennel seeds ---- 1/4 tea sp
Onion seeds (kalonji) --- 1/4 tea sp
Mustard seeds ---- 1/4 tea sp
Curry leaves --- 8 leaves
Ginger garlic paste --- 2 tea sp
Green chilies --- 4 chopped
Coriander powder --- 1 tea sp
Roasted cumin powder --- 1/2 tea sp
Turmeric powder   --- 1/4 tea sp
Red chilli powder ---- 1/2 tea sp
Garam masala powder ----   1/2 tea sp
Salt to taste
Fresh coriander leaves ---- 1 tab sp chopped



METHOD:---
1.Dry roast the coconut, peanuts,sesame seeds, cool and grind in to fine paste with little water and set a side.
2. Soak tamarind in warm water for 15 minutes and squeeze the pulp with little water strain and set a side.
3. Heat oil in a pan and fry sliced onions till golden brown and crisp remove and set a side then fry paneer pieces for a while remove and set a side.
4. Heat four tab sp oil in a pan add cumin seeds, mustard seeds, fennel seeds, kalonji, fenugreek seeds when they began to splutter add curry leaves, ginger garlic paste and saute till raw smell disappear.
5. Now add the copped green chillies and bottle gourd pieces, salt to taste give a good stir cover and Cook for 15 minutes in a low heat, stir in between.
6. Add coriander powder, turmeric powder, red chilli powder, cumin powder stir for four minutes.
7. Add fried onions, stir fry for few minutes then add peanut and dry coconut paste, tamarind pulp give a good stir and cook till the oil separates
8. Stir fry well to coat the masala all over the pieces, add garam masala powder, chopped coriander leaves again give good stir.
Remove from the stove and serve hot with roti or rice.
This is my second post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.

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