Wednesday, July 25, 2012

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Monday, January 10, 2011

bendakaya masala (lady's finger masala)


ingredients:

  • bendakayalu or lady's finger or okra 25
  • red chilie powder 2 1/2 tsp
  • coriander seeds (daniyalu) 1 tsp
  • shredded coconut 2 tsp
  • 3 garlic cloves
  • besan flour 1/2 tsp
  • turmeric pinch
  • oil 2 Tbls
  • onion sliced 1 medium
  • coriander leaves few
  • cumin seeds 1/2 tsp
  • salt to tase
method:
take coriander seeds,shredded coconut and cumin seeds into a small mixie jaar,run the mixie once  then add garlic cloves and red chilie powder,salt, besan, turmeric and little water,make a thick paste out of it.

cut the okra's two ends. slit the okra's sideways be careful not to cut completely. fill the okra's with the paste we made.

take largest non stick pan to cook this put okra on the pan stuffing side up. put oil, sprinkle a little water and cook on low flame. keep sprinkling little bit of water and slowly turning the okra with the help of fork and spoon. then add sliced onions and sprinkle little bit salt, close with lid. cook for another 10 minutes. then sprinkle coriander leaves, serve with hot rice.

Tuesday, December 28, 2010

menthi kura pappu(fenugreek leaves pappu)

Ingredients:

  • toor dal(kandi pappu)  3/4 cup
  • fenugreek leaves  one bunch( 1 cup)
  • green chilies 3 cut in to two pieces
  • tomato 1 big sliced
  • tamarind  half of lemon size
  • red chilie powder 2 tsp
  • salt to tase
for seasoning:

  • oil 3 Tbls
  • medium size onion cut into big pieces
  • cumin seeds 1 1/2 tsp
  • mustard seeds 1 1/2 tsp
  • curry leaves  few
  • turmeric 1/2 tsp
  • hing pinch
Method:
wash the tamarind and  add warm water keep it a side.
wash the toor dal and add enough water to boil, then add fenugreek leaves, tomato pieces,green chilie pieces and pressure cook it(up to 3 whistles).
after cooker cools down,take out the pappu add salt ,tamrind juice, red chilie powder and turmeric to it.
take a heavy bottom sauce pan heat the oil and crackle cumin and mustard seeds and add chopped onions and curry leaves,fry them little bit ,now add hing and immediately add fenugreek and pappu mixture to it, let it boil for 10 minutes keep mixing it in between,
after 10 minutes switch off the flame and cover it with lid, now if you want you can add coriander leaves but i didn't add them because i want only fenugreek taste if we add cilantro it dominates the fenugreek flavour.

Wednesday, December 22, 2010

keera dosakaya pachadi

Ingredients:

  • keera 1
  • green chilies 8
  • coriander leaves  handful
  • curry leaves 5
  • turmeric 1/2 tsp
  • cumin and mustard seeds 1 tsp
  • oil 2 Tbls
  • salt to taste
  • hing  pinch
Method:
wash and cut keera into small pieces. take mixie jaar add green chilies,coriander leaves,turmeric,salt and make a paste then add keera pieces just whip don't run the mixie too much.take out the chutney from jaar in to a bowl.
take a pan heat the oil and crackle cumin and mustard seeds add curry leaves switch off the flame then add hing, add this seasoning to chutney.

Saturday, December 18, 2010

mullangi sambar (radish sambar)

Ingredients:

  • radish one long medium size
  • tamarind big lemon size
  • toor dal 1/2 cup
  • red chilie powder 2tsp
  • salt to taste
  • turmeric powder 1/2 tsp
  • jaggery  1 Tbls

for tempering:

  • hing pinch
  • cumin seeds 1 tsp
  • mustard seeds 1 tsp
  • curry leaves  few
  • oil 3 Tbls
Method:
wash and soak the tamarind,pressure cook the toor dal keep them a side.
peel and slice the radish, take a sauce pan with water (half of the quantity what your need for total sambar) add sliced radish and little bit salt(by adding little now radish slices will get cooked fast) cook till the radish slices get cooked.now add red chilie powder, some more salt as required and jaggery, extract the tamarind juice add it.bring it to boil then add cooked toor dal, add little more water as required and again bring it to boil.when you feel the radish slices are fully cooked in tamarind juice and dal switch off the flame. sambar should look liquidy.
take a pan add oil and crackle cumin and mustard seeds add curry leaves and hing,pour the seasoning into sambar immediately close the sauce pan with lid.
here the sambar is ready now have it with hot rice.

Friday, December 17, 2010

chikkudukaya koora(broad beansfry)

Ingredients:

  • broad beans (chikkudu)  250 gms
  • red chilie powder 1 1/2 tsp
  • salt to taste
  • termeric 1/4 tsp
  • curry leaves few
  • cumin and mustard seeds 1 tsp
  • hing  pinch
  • pappula podi 2 1/2 tsp (roasted dal powder)
  • oil 2 Tbls

method:
wash and cut the broad beans into 1 inch size and take a cooker bowl add beans,water,little bit salt,termeric
and pressure cook, leave it to cool down then drain the water, take a frying pan add oil and crackle cumin and mustard seeds,then add curry leaves and hing, then add boiled broad beans and red chilie powder,little more salt(note:we already added salt while boiling,and pappula podi also had little salt so becareful while adding salt) fry them for few minutes and add pappula podi,switch off the flame. chikkudukaya koora is ready.

putnala podi(roasted dal powder)

Ingredients:

  • roasted dal (putnalu) 1 cup
  • cumin seeds 1 tsp
  • red chilie powder 1 tsp
  • garlic cloves 3
  • salt 1/2 tsp
Method:
take a mixie jaar add all the ingredients and mix to a fine powder. we will use this powder in so many fried curries.store this powder in a air tight container.