Friday, October 29, 2010

sorakaya(bottleguard) karam boorelu

Today i am making spicy snacks sorakaya karam boorelu. I learned these from my mother she makes really good.
                                    First we need to take very tender bottle guard. 

                                   Grate the bottle guard with vegetable grater.
                 Bottle guard oozes out water thats enough no need to add any water.

  • Grated bottle guard      2 1/2 cups
  • Rice flour                    3 cups
  • Cumin Seeds              1 1/2 tsp
  • Sesame seeds             2 Tbls
  • garlic cloves    (optional)
  • Oil for deep frying        
  • Salt to taste
Take grated bottle guard in a mixing bowl add cumin seeds,sesame seeds,salt,green chillies paste(you can grind garlic cloves along with chillies).

Mix it well and then add Rice flour, Knead the dough very well. If it needs add extra flour it depends on how fresh the bottle guard is. and taste the dough to check salt if needed add little salt (dont add too much salt at a time)and mix all together.

                          The dough should be soft like chapati dough.
Take a plastic sheet or zip lock bag and grease the sheet and your hand with oil. place a lemon size dough on the plastic sheet and spread it with your fingers to the size of poori.but dont make it thin leave it thick.

Heat the oil in a deep frying pan.Once again grease your hands and take out the karam boorelu from the plastic sheet carefully and slowly drop them in the hot oil.(be-careful while droping in hot oil).

                                    Fry them till they get light golden brown color.

          Take out from the oil. serve them with Tea or Coffee they taste really good.

Wednesday, October 27, 2010

pomegranate rice and chutney

hi friends
this is my first posting. Today i am preparing  pomegranate rice and chutney.The pomegranate's seeds are full of antioxidants that can help prevent cancer and heart disease.
  • 4 cups of cooked rice
  • 6Tbls pomegranate juice(depends on the sourness of the juice you can add little extra)
  • salt to tase
For tempering:
  • 2Tbls  oil
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 11/2 Tbls  peanuts
  • 2tsp  chana dal
  • few curry leaves
Extracting pomegranate juice:
             Select a pomegranate carefully. A heavy pomegranate indicates that it is full of juice. so pick the heaviest ones.
Take out the seeds.
And blend them in a blender. and drain the juice through strainer or cheesecloth.Be care full when you cut the pomegranate it may stain your clothes.
You will get around 2/3 cups juice(depends on the freshness of the fruit).
Take cooked rice and add salt and juice mix all together well with a fork.
       Heat a pan and add oil to it.When oil is hot add mustard seeds,cumin seeds,chanadal(sanaga pappu),peanuts,green chillies, red chillie pieces,and curry leaves. Fry the seasoning well and switch off flame.Add turmeric and hing(asafoetida) mix well.Now add this seasoning to prepared rice and mix well.

  • 4Tbls juice
  • 2Tbls red chilli powder
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1/8tsp fenugreek seeds & cumin seeds powder
  • 1Tbls oil
  • red chilli 1
  • curry leaves few
  • hing
First take fenugreek seeds and cumin seeds and slightly dry roast them and make a powder out of it. we will use this powder in many chutneys you can make extra powder and keep it in a box.

Take pomegranate juice in a bowl add red chilli powder and salt,and little bit fenugreek&cumin powder.
heat a pan and add oil to it. when oil is hot then add cumin seeds, mustard seeds,red chillie pieces and curry leaves and fry them. now switch off the flame add turmeric powder, hing add this seasoning to juice mix.