Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)
1 cup Toor Dal
6 Tomatoes (chopped)
¼ tsp Fenugreek seeds (optional)
¼ tsp Turmeric powder
4 cloves Garlic (crushed)
¾ tsp Chilly powder
1 tsp Coriander powder
4 Green Chillies (slit lengthwise) (optional)
2 tbsp Oil
Salt to taste
1 tsp Mustard seeds
1 tsp Fenugreek seeds (optional)
1 sprig Curry leaves (optional)
1 tsp Asofoetida powder (optional)
1 sm bnch Coriander - finely chopped for garnish (optional)
1. Wash dal, add 5 cups of water, turmeric, ¼ tsp fenugreek seeds, 1 tsp of oil, and pressure cook till soft (about 3-5 whistles). Set aside.
2. Heat 1 tbsp of oil in a pan. Add mustard seeds and fenugreek seeds (1tsp), as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder.
3. Lower the flame and add chopped tomatoes.
4. Cover and cook on medium heat till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 min.
5. Add dal. Add water if the consistency of dal is thick. Cook for 4 mts on medium flame. Switch off.
6. Garnish with coriander and serve hot with steamed rice, a dollop of ghee accompanied with potato fry or papads.
Wednesday, April 21, 2010
Monday, April 19, 2010
Methi (Fenugreek leaves) Chutney
Difficulty Rating 3 (Grinding required, Special Ingredients needed)
3 cups Fresh methi leaves (one small bunch) (or 4 frozen cubes)
¼ cup Sesame seeds
8 Dried red chillies
2 tsp Tamarind juice
½ tsp Urad dal
¼ tsp Salt or to taste
1 tsp Oil
1. In a pan, heat half teaspoon of oil.
2. First add and toast dried red chillies, then sesame seeds and urad dal, until golden. Remove them.
3. In the same pan heat another half teaspoon of oil and sauté methi leaves for few minutes.
4. Put them all on a plate and wait to cool.
5. When they are cool enough to touch, take them in a blender, add tamarind juice and salt. Puree them to smooth paste. If necessary add few tablespoons of water for smooth blending.
6. Remove and serve this chutney with upma or with rice and dal.
3 cups Fresh methi leaves (one small bunch) (or 4 frozen cubes)
¼ cup Sesame seeds
8 Dried red chillies
2 tsp Tamarind juice
½ tsp Urad dal
¼ tsp Salt or to taste
1 tsp Oil
1. In a pan, heat half teaspoon of oil.
2. First add and toast dried red chillies, then sesame seeds and urad dal, until golden. Remove them.
3. In the same pan heat another half teaspoon of oil and sauté methi leaves for few minutes.
4. Put them all on a plate and wait to cool.
5. When they are cool enough to touch, take them in a blender, add tamarind juice and salt. Puree them to smooth paste. If necessary add few tablespoons of water for smooth blending.
6. Remove and serve this chutney with upma or with rice and dal.
Tomato pachadi
Difficulty Rating 4 (Grinding required, Special Ingredients needed)
4 Large Tomotoes
2 Green chillies
2 Red chillies
1 in Tamarind
2 pods Garlic (optional)
2tsp Oil
Salt to taste
For the powder
2 tsp Corriander seeds
2 tsp Sesame seeds
1 tsp Cumin seeds
1. Dry roast the ingredients for powder.
2. Allow to cool and grind in a mixer.
3. Heat oil in a pan and fry the tomato red and green chillies.
4. Add salt tumeric powder and tamirind and cook till the tomato are soft. Remove from flame.
5. Allow to cool and grind to a smooth paste.
6. Add the powder and mix well.
7. Transfer to a serving bowl and garnish with chopped corriander.
8. This spicy pachadi goes well with rice, rotis, idlis, and dosas.
4 Large Tomotoes
2 Green chillies
2 Red chillies
1 in Tamarind
2 pods Garlic (optional)
2tsp Oil
Salt to taste
For the powder
2 tsp Corriander seeds
2 tsp Sesame seeds
1 tsp Cumin seeds
1. Dry roast the ingredients for powder.
2. Allow to cool and grind in a mixer.
3. Heat oil in a pan and fry the tomato red and green chillies.
4. Add salt tumeric powder and tamirind and cook till the tomato are soft. Remove from flame.
5. Allow to cool and grind to a smooth paste.
6. Add the powder and mix well.
7. Transfer to a serving bowl and garnish with chopped corriander.
8. This spicy pachadi goes well with rice, rotis, idlis, and dosas.
Saturday, April 17, 2010
Royyala Iguru (Shrimp in thick gravy)
Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)
1 lb Shrimp
3 Onions finely chopped
5 to 6 Green chililes (slit into two halves) (optional)
2 sprigs Curry leaves (optional)
Sm bunch Coriander leaves a (finely chopped)
1 tsp Turmeric
2 tsp Chillie powder (or to taste)
Salt to taste
3 TBsp Oil
1-2 cups Water
2 tb sp Poppy seeds
6 Cloves
3 Cardamom
Small Cinanmon stick
2 TBsp Coriander seeds
3 TBsp Cashew nuts
1″ Ginger
3 cloves Garlic
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash shrimp with water and little turmeric powder. Add ground masala paste, chillie powder, a pinch of turmeric, and salt, leave aside for 15 min.
3. Heat oil, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.
3. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.
4. Remove the lid, add water, cover and cook till the prawns turn soft. salt can be added at this point if not sufficient.
5. Once the prawns turn soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis.
1 lb Shrimp
3 Onions finely chopped
5 to 6 Green chililes (slit into two halves) (optional)
2 sprigs Curry leaves (optional)
Sm bunch Coriander leaves a (finely chopped)
1 tsp Turmeric
2 tsp Chillie powder (or to taste)
Salt to taste
3 TBsp Oil
1-2 cups Water
2 tb sp Poppy seeds
6 Cloves
3 Cardamom
Small Cinanmon stick
2 TBsp Coriander seeds
3 TBsp Cashew nuts
1″ Ginger
3 cloves Garlic
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash shrimp with water and little turmeric powder. Add ground masala paste, chillie powder, a pinch of turmeric, and salt, leave aside for 15 min.
3. Heat oil, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.
3. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.
4. Remove the lid, add water, cover and cook till the prawns turn soft. salt can be added at this point if not sufficient.
5. Once the prawns turn soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis.
Mixed Vegetable Pulao (Rice cooked with Vegtables)
Difficulty Rating 3 (Grinding required, Special Ingredients needed)
3 cups Rrice
Bunch Coriander leaves
3-4 Green chillies
2 tsp Coconut, shredded
3 medium Onions (sliced fine)
½ Onion (chopped)
Few sticks Cinammon
Few Cardommom seeds
Few Cloves
1 ½ tsp Red chilli powder
Salt to taste
2 cloves Garlic
1 in Ginger
Ghee or melted butter for frying
1 cup Cauliflower flowerets.
Some Mixed frozen vegetables like beans, carrots and green peas.
1. Cook the 3 cups of rice in your rice cooker as you would normally do.
2. Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste. Keep aside.
3. Fry the onions in the ghee or melted butter. Also add the cloves, cinnamon and cardommom.
4. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
5. Now add all the vegetables, including the cauliflower and sprinkle some water on it.
6. Keep covered and cook on a low flame till the vegetables are cooked. Keep sprinkling water periodically
7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
8. Mix thoroughly. Serve with Raita.
3 cups Rrice
Bunch Coriander leaves
3-4 Green chillies
2 tsp Coconut, shredded
3 medium Onions (sliced fine)
½ Onion (chopped)
Few sticks Cinammon
Few Cardommom seeds
Few Cloves
1 ½ tsp Red chilli powder
Salt to taste
2 cloves Garlic
1 in Ginger
Ghee or melted butter for frying
1 cup Cauliflower flowerets.
Some Mixed frozen vegetables like beans, carrots and green peas.
1. Cook the 3 cups of rice in your rice cooker as you would normally do.
2. Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste. Keep aside.
3. Fry the onions in the ghee or melted butter. Also add the cloves, cinnamon and cardommom.
4. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
5. Now add all the vegetables, including the cauliflower and sprinkle some water on it.
6. Keep covered and cook on a low flame till the vegetables are cooked. Keep sprinkling water periodically
7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
8. Mix thoroughly. Serve with Raita.
Mixed Vegetable Curry
Difficulty Rating 3 (Difficult prep, Grinding required, Pressure Cooker helpful)
1 Potato (cut into cubes)
2 Bell peppers (any color) (cut to thin slices lengthwise)
1 Carrot (cut into cubes)
1 cup Green peas - (boiled)
7 Cherry tomatoes (cut into two halves) (or 1 large slicing tomato cubed
4 Medium size Onions (sliced lengthwise)
5 Cloves
1 Elaichi (cardamom)
1 inch Cinnamon stick
2 inch Ginger
2 Garlic pods
3 Bay leaves (optional)
½ tsp Coriander powder
½ tsp Cumin powder
1 tsp Chilly powder (or to taste)
1 tsp Garam masala
1 tbsp Butter/Heavy Cream
1 cup Water
Salt to taste
2 tsps Oil
1 sprig Coriander leaves (finely chopped for garnish)
Note: You can substitute the same quantity of any vegetables you have on hand for the ones listed here.
1. Pressure cook vegetables in 2 cups of water till 3 whistles or boil them until they are all soft but not mushy. Once cool, remove and drain excess water.
2. Heat 1 tsp oil, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.
3. Heat 1 tsp oil, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 min on medium flame.
6. Add boiled vegetables, green peas, and tomatoes and mix well.
7. Add 1 cup of water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti, chapathis or rice.
1 Potato (cut into cubes)
2 Bell peppers (any color) (cut to thin slices lengthwise)
1 Carrot (cut into cubes)
1 cup Green peas - (boiled)
7 Cherry tomatoes (cut into two halves) (or 1 large slicing tomato cubed
4 Medium size Onions (sliced lengthwise)
5 Cloves
1 Elaichi (cardamom)
1 inch Cinnamon stick
2 inch Ginger
2 Garlic pods
3 Bay leaves (optional)
½ tsp Coriander powder
½ tsp Cumin powder
1 tsp Chilly powder (or to taste)
1 tsp Garam masala
1 tbsp Butter/Heavy Cream
1 cup Water
Salt to taste
2 tsps Oil
1 sprig Coriander leaves (finely chopped for garnish)
Note: You can substitute the same quantity of any vegetables you have on hand for the ones listed here.
1. Pressure cook vegetables in 2 cups of water till 3 whistles or boil them until they are all soft but not mushy. Once cool, remove and drain excess water.
2. Heat 1 tsp oil, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.
3. Heat 1 tsp oil, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 min on medium flame.
6. Add boiled vegetables, green peas, and tomatoes and mix well.
7. Add 1 cup of water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti, chapathis or rice.
Poha Upma
Difficulty Rating 2 (Special Ingredients needed)
2 cups Atukulu/Rice flakes
3 Tbsp Cooking Oil
2 Tbsp Peanuts
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Split Urad dal (optional)
1 tsp Channa dal (optional)
1 pinch Asafoetida/Hing (optional)
1 sprig Curry leaves
1 medium Onion, finely chopped (about 1/2 cup chopped)
Salt to taste
½ tsp Turmeric powder
½ tsp Chilli powder or 2 green chillies, finely chopped
2-3 tsp Lemon juice
• 1. Take a big bowl of hot tap water (about 6 cups). Add atukulu to water, mix gently and leave it for 5 mts to soak.
2. After 5 mts, drain atukulu in a strainer and leave it aside. Do not press or squeeze the atukulu with hands.
3. Heat oil. Add peanuts and fry for 2-3 mts or till the peanuts are toasted. Take care not to burn them.
4. Add mustard seeds and cumin seeds, and let them splutter. Add urad dal, and chana dal. Fry for for a minute or till the dals turn light golden brown in color. Add hing powder and fry for a few seconds.
5. Add curry leaves, chopped onions, salt and turmeric. Fry on medium flame for about 5 mts till the onions turn soft and then add chilli powder. Mix well.
6. Add drained atukulu to the fried onions and mix gently to coat with the spices and onions. Adjust salt and chilli powder if required.
7. Turn the flame to low and allow to cook for 2 mts. Just before turning off the heat, add lemon juice and mix gently.
8. Serve hot.
2 cups Atukulu/Rice flakes
3 Tbsp Cooking Oil
2 Tbsp Peanuts
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Split Urad dal (optional)
1 tsp Channa dal (optional)
1 pinch Asafoetida/Hing (optional)
1 sprig Curry leaves
1 medium Onion, finely chopped (about 1/2 cup chopped)
Salt to taste
½ tsp Turmeric powder
½ tsp Chilli powder or 2 green chillies, finely chopped
2-3 tsp Lemon juice
• 1. Take a big bowl of hot tap water (about 6 cups). Add atukulu to water, mix gently and leave it for 5 mts to soak.
2. After 5 mts, drain atukulu in a strainer and leave it aside. Do not press or squeeze the atukulu with hands.
3. Heat oil. Add peanuts and fry for 2-3 mts or till the peanuts are toasted. Take care not to burn them.
4. Add mustard seeds and cumin seeds, and let them splutter. Add urad dal, and chana dal. Fry for for a minute or till the dals turn light golden brown in color. Add hing powder and fry for a few seconds.
5. Add curry leaves, chopped onions, salt and turmeric. Fry on medium flame for about 5 mts till the onions turn soft and then add chilli powder. Mix well.
6. Add drained atukulu to the fried onions and mix gently to coat with the spices and onions. Adjust salt and chilli powder if required.
7. Turn the flame to low and allow to cook for 2 mts. Just before turning off the heat, add lemon juice and mix gently.
8. Serve hot.
Tuesday, April 13, 2010
Aloo Pittu (Spiced Mashed Potatoes)
Difficulty Rating 2 (Prep time required)
1/4 cup Cubed carrots & Green peas (boiled for 5 mts)
2 medium sized Onions (Sliced lengthwise)
3 -4 Green chillies finely chopped (Optional)
2 tbsps Chana dal (Split bengal gram) (Optional)
1 tsp Jeera (cumin seeds)
1 tsp Mustard Seeds
1 sprig Curry leaves (Optional)
1/4 tsp Turmeric
2 medium Potatoes
2 tbsps Besan (Chickpea flour/Senagapindi) –(Optional)
1 tbsp Oil
Salt to taste
1. Peal and dice the potatoes boil them for about 10 minutes until very soft and mash them roughly.
2. Heat oil. Add chana dal, mustard seeds and jeera and fry for 2 min. on medium flame.
3. Add chopped green chillies and fry for another minute.
4. Add onions and fry till soft and slightly brown in color.
5. Add boiled green peas and carrots, curry leaves, turmeric and fry for 2 min. on medium flame.
5. Add boiled potatoes, salt and fry for 4 - 5 minutes on medium heat stirring occasionally.
6. Mix besan (chick pea flour) in a 1/4 cup water to smooth paste and add it to potatoes. Mix well. Allow the curry to cook on medium flame for 2 - 3 mts. Sprinkle chopped coriander.
7. Serve with hot chapatti or puris and enjoy
1/4 cup Cubed carrots & Green peas (boiled for 5 mts)
2 medium sized Onions (Sliced lengthwise)
3 -4 Green chillies finely chopped (Optional)
2 tbsps Chana dal (Split bengal gram) (Optional)
1 tsp Jeera (cumin seeds)
1 tsp Mustard Seeds
1 sprig Curry leaves (Optional)
1/4 tsp Turmeric
2 medium Potatoes
2 tbsps Besan (Chickpea flour/Senagapindi) –(Optional)
1 tbsp Oil
Salt to taste
1. Peal and dice the potatoes boil them for about 10 minutes until very soft and mash them roughly.
2. Heat oil. Add chana dal, mustard seeds and jeera and fry for 2 min. on medium flame.
3. Add chopped green chillies and fry for another minute.
4. Add onions and fry till soft and slightly brown in color.
5. Add boiled green peas and carrots, curry leaves, turmeric and fry for 2 min. on medium flame.
5. Add boiled potatoes, salt and fry for 4 - 5 minutes on medium heat stirring occasionally.
6. Mix besan (chick pea flour) in a 1/4 cup water to smooth paste and add it to potatoes. Mix well. Allow the curry to cook on medium flame for 2 - 3 mts. Sprinkle chopped coriander.
7. Serve with hot chapatti or puris and enjoy
Semiya (vermicelli) Upma
Difficulty Rating 2 (Special Ingredients needed)
2 cups Semiya (vermicelli)
5 cups Water
3 tbsps Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (jeera)
3 tbsps Chana dal (senagapappu) (optional)
1″ Grated ginger/finely chopped
8 Green chillies (slit) (optional)
2 tbsps Cashew nuts (roasted)
8 to 10 curry leaves (optional)
¼ tsp Turmeric
Salt to taste
Juice of 1 large lemon (adjust)
1. Bring 5 cups of water to a boil, add 1 tsp of oil and the semiya. Stirring gently cook for 2-3 min until just done. Be careful not to overdo it or it will become mushy. Drain all the water and set the semiya aside.
2. Heat the remaining oil in a vessel. On low flame, add mustard seeds and cumin seeds and allow them to crackle.
3. Add chana dal and fry for a minute or two.
4. Add grated/chopped ginger and fry for another minute.
5. Add green chillies, curry leaves, turmeric, roasted cashew nuts and salt to taste. Fry for 1 minute on medium flame.
6. To this mixture add the drained semiya and mix gently to coat. Adjust salt.
7. Just before turning of the flame, add lemon juice and stir well.
8. Serve hot.
2 cups Semiya (vermicelli)
5 cups Water
3 tbsps Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (jeera)
3 tbsps Chana dal (senagapappu) (optional)
1″ Grated ginger/finely chopped
8 Green chillies (slit) (optional)
2 tbsps Cashew nuts (roasted)
8 to 10 curry leaves (optional)
¼ tsp Turmeric
Salt to taste
Juice of 1 large lemon (adjust)
1. Bring 5 cups of water to a boil, add 1 tsp of oil and the semiya. Stirring gently cook for 2-3 min until just done. Be careful not to overdo it or it will become mushy. Drain all the water and set the semiya aside.
2. Heat the remaining oil in a vessel. On low flame, add mustard seeds and cumin seeds and allow them to crackle.
3. Add chana dal and fry for a minute or two.
4. Add grated/chopped ginger and fry for another minute.
5. Add green chillies, curry leaves, turmeric, roasted cashew nuts and salt to taste. Fry for 1 minute on medium flame.
6. To this mixture add the drained semiya and mix gently to coat. Adjust salt.
7. Just before turning of the flame, add lemon juice and stir well.
8. Serve hot.
Saturday, April 10, 2010
Andhra Chicken Fry
Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)
1 lb Chicken (wash and cut into bite size pieces)
2 Tomatoes (Pureed)
1 ½ tsp Ginger & Garlic Paste
¼ tsp Turmeric powder
2 tsps Chilli powder
Salt to taste
3 tbsps cooking oil
8 to 10 Curry leaves (optional)
3 Green chilies (slit into halves)
2 Medium onions (about 2 cups of chopped or sliced lengthwise)
2 tbsps Coriander leaves finely chopped (for garnish)
For the masala
4 Cloves (lavangalu)
4 Pepper corns (miriyalu)
2 Elaichi
¼ tsp Cumin seeds (jjeera)
¼ tsp Coriander seeds (dhaniyalu)
1 inch Cinnamon stick (dalchini)
1 tbsp Poppy seeds
1 tbsp Cashew nuts (roasted with ¼ tsp of oil)
1. In a bowl, mix the chicken with tomato puree, ginger & garlic paste, salt, turmeric powder and chilli powde. Set it aside for about 5 min.
2. In a sauce pan, add the chicken mixture, 2 cups of water and cook till the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.
3. While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 2 - 3 mts). Turn off the flame and let it cool. Grind (you can use a coffee grinder) to a fine powder along with roasted cashews.
4. Heat 3 tbsps of oil, throw in the curry leaves and green chillies and saute for few seconds. Add chopped/sliced onions and fry till the onions turn golden brown.
5. Add the cooked chicken pieces, and fry on medium heat for about 5 to 8 min. Reduce the flame to medium.
6. Add half the ground masala powder (adjust) and adjust salt, chilli powder.
7. Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu
1 lb Chicken (wash and cut into bite size pieces)
2 Tomatoes (Pureed)
1 ½ tsp Ginger & Garlic Paste
¼ tsp Turmeric powder
2 tsps Chilli powder
Salt to taste
3 tbsps cooking oil
8 to 10 Curry leaves (optional)
3 Green chilies (slit into halves)
2 Medium onions (about 2 cups of chopped or sliced lengthwise)
2 tbsps Coriander leaves finely chopped (for garnish)
For the masala
4 Cloves (lavangalu)
4 Pepper corns (miriyalu)
2 Elaichi
¼ tsp Cumin seeds (jjeera)
¼ tsp Coriander seeds (dhaniyalu)
1 inch Cinnamon stick (dalchini)
1 tbsp Poppy seeds
1 tbsp Cashew nuts (roasted with ¼ tsp of oil)
1. In a bowl, mix the chicken with tomato puree, ginger & garlic paste, salt, turmeric powder and chilli powde. Set it aside for about 5 min.
2. In a sauce pan, add the chicken mixture, 2 cups of water and cook till the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.
3. While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 2 - 3 mts). Turn off the flame and let it cool. Grind (you can use a coffee grinder) to a fine powder along with roasted cashews.
4. Heat 3 tbsps of oil, throw in the curry leaves and green chillies and saute for few seconds. Add chopped/sliced onions and fry till the onions turn golden brown.
5. Add the cooked chicken pieces, and fry on medium heat for about 5 to 8 min. Reduce the flame to medium.
6. Add half the ground masala powder (adjust) and adjust salt, chilli powder.
7. Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu
Aloo, Radish and Green Peas Curry
Difficulty Rating 2 (Grinding required)
5 Radish (cut into cubes)
1 Medium potato (cut into cubes)
2 Onions (chopped)
1 cup Green peas (boiled)
1 sm bnch Coriander leaves
1 Large Tomato (puree in a grinder)
1 tsp Garlic paste
1 tsp Ginger pate
1 Bay leaf (optional)
1 tsp Garam masala
1 tsp Chillie powder
one pinch turmeric
Salt to taste
1 tbsp Oil
1 cup Water
1. Heat oil in a pan, add bay leaf, chopped onions, turmeric and fry till soft.
2. Add cubed potato and radish pieces, mix well and cover with lid. Allow to cook on low flame till they turn soft.
3. Add green peas, ginger & garlic paste, salt to taste, garam masala and fry for about 2 min.
4. Add chillie powder, tomato puree and a cup of water. Mix well and allow to cook on medium flame till thick gravy is formed.
Garnish with coriander and serve hot with rice or chapati.
5 Radish (cut into cubes)
1 Medium potato (cut into cubes)
2 Onions (chopped)
1 cup Green peas (boiled)
1 sm bnch Coriander leaves
1 Large Tomato (puree in a grinder)
1 tsp Garlic paste
1 tsp Ginger pate
1 Bay leaf (optional)
1 tsp Garam masala
1 tsp Chillie powder
one pinch turmeric
Salt to taste
1 tbsp Oil
1 cup Water
1. Heat oil in a pan, add bay leaf, chopped onions, turmeric and fry till soft.
2. Add cubed potato and radish pieces, mix well and cover with lid. Allow to cook on low flame till they turn soft.
3. Add green peas, ginger & garlic paste, salt to taste, garam masala and fry for about 2 min.
4. Add chillie powder, tomato puree and a cup of water. Mix well and allow to cook on medium flame till thick gravy is formed.
Garnish with coriander and serve hot with rice or chapati.
Friday, April 9, 2010
Chikkudukaya - Tomato Iguru (Indian broad beans curry)
Difficulty Rating 2 (Special Ingredient needed)
You can get Indian Broad Beans frozen at the Indian grocer. You can also find a similar bean in your local grocery store at certain times of year. Here is a picture of the Indian broad bean so that you can compare.
3 - 4 tbsps Oil
250 gms Chikkudukaya (Broad Beans) (about 30)
3 Onions (about 2 cups of chopped onions)
5 Green chillies (finely chopped)
2 twigs Curry leaves
1/2 TBsp Cumin seeds (jeera)
1/2 tbsp Mustard seeds (avalu)
1/4 tsp Turmeric powder
6 ripe Tomatoes (about 2 cups of tomatoes cut into chunks)
1/2 tsp Chilly powder
a few Coriander leaves for garnish
salt to taste
1. In a Sauce pan, boil about 4 cups of water. To the boiling water add the cut beans, a pinch of salt and let it boil for about 8 - 10 min. till soft. Drain the water and set aside.
2. Heat oil in a pan, lower the flame and add cumin, mustard seeds. When the seeds start to splutter, add curry leaves, green chillies, turmeric and fry for about 30 seconds.
3. Throw in the chopped onions. Add salt and fry till onions turn soft and light brown.
4. Add boiled beans, chilly powder. Mix well. Cover and cook on medium flame for 8 min. stirring in between.
5. Throw in the tomatoes, cover and cook till the tomatoes are soft (about 5 mts) on medium flame. Adjust salt, chilly powder. Uncover and cook on high flame for about 3 mts. Switch off the flame and garnish with coriander leaves. Serve hot with rice and papad.
You can get Indian Broad Beans frozen at the Indian grocer. You can also find a similar bean in your local grocery store at certain times of year. Here is a picture of the Indian broad bean so that you can compare.
3 - 4 tbsps Oil
250 gms Chikkudukaya (Broad Beans) (about 30)
3 Onions (about 2 cups of chopped onions)
5 Green chillies (finely chopped)
2 twigs Curry leaves
1/2 TBsp Cumin seeds (jeera)
1/2 tbsp Mustard seeds (avalu)
1/4 tsp Turmeric powder
6 ripe Tomatoes (about 2 cups of tomatoes cut into chunks)
1/2 tsp Chilly powder
a few Coriander leaves for garnish
salt to taste
1. In a Sauce pan, boil about 4 cups of water. To the boiling water add the cut beans, a pinch of salt and let it boil for about 8 - 10 min. till soft. Drain the water and set aside.
2. Heat oil in a pan, lower the flame and add cumin, mustard seeds. When the seeds start to splutter, add curry leaves, green chillies, turmeric and fry for about 30 seconds.
3. Throw in the chopped onions. Add salt and fry till onions turn soft and light brown.
4. Add boiled beans, chilly powder. Mix well. Cover and cook on medium flame for 8 min. stirring in between.
5. Throw in the tomatoes, cover and cook till the tomatoes are soft (about 5 mts) on medium flame. Adjust salt, chilly powder. Uncover and cook on high flame for about 3 mts. Switch off the flame and garnish with coriander leaves. Serve hot with rice and papad.
Tuesday, April 6, 2010
Mixed Vegetable Kurma
Difficulty Rating 5 (Difficult prep, Grinding required, Special Ingredients needed)
2 Tbsp Oil
2 Tbsp Broken Cashew Pieces
1 Bay Leaf
1 inch Cinnamon Stick
3 Green Cardamom
7 Whole Cloves
¼ tsp White (or Black) Peppercorns
¼ cup Broken Cashews
2 medi Onions finely chopped
Salt – to taste
2 Tbsp Garlic, finely chopped
2 Tbsp Ginger, finely chopped
to taste Green Chilies, finely chopped
½ Tbsp Cumin Powder
1 Tbsp Coriander Powder
Red Chili Powder – to taste
½ tsp Turmeric Powder
5 oz canEvaporated Milk
½ cup Yogurt, well beaten
1 large Tomato, cubed
1 cup Carrots, cubed
2 cups Cauliflower, cut to bite size florets
2 medi Potatoes, cubed
1 cup Frozen Green Peas
1 cup Green Beans, cut to 1 inch pieces
½ cup Cilantro Leaves, finely chopped
2 cups Water or vegetable stock
¾ cups Coconut milk
1. Heat Oil on medium heat.
2. Fry Cashews (2 Tbsp) until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add ¼ cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for about 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup vegetable stock or water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. To the spices and cashews, add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup vegetable stock or water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add ¼ cup vegetable stock or water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).Return onion paste back to pan and cook until the Oil separates. Stir continuously.
11. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add ¼ cup water to help the dry spices mix well.
12. Add Tomatoes, stir and cook for 1-2 minutes.
13. Add Evaporated Milk and mix.
14. Add Coconut Milk and mix
15. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
16. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
17. Add in Cilantro and mix well.
18. Garnish with roasted cashews and raisins from before.
19. Serve hot with chapati, naan, or rice.
2 Tbsp Oil
2 Tbsp Broken Cashew Pieces
1 Bay Leaf
1 inch Cinnamon Stick
3 Green Cardamom
7 Whole Cloves
¼ tsp White (or Black) Peppercorns
¼ cup Broken Cashews
2 medi Onions finely chopped
Salt – to taste
2 Tbsp Garlic, finely chopped
2 Tbsp Ginger, finely chopped
to taste Green Chilies, finely chopped
½ Tbsp Cumin Powder
1 Tbsp Coriander Powder
Red Chili Powder – to taste
½ tsp Turmeric Powder
5 oz canEvaporated Milk
½ cup Yogurt, well beaten
1 large Tomato, cubed
1 cup Carrots, cubed
2 cups Cauliflower, cut to bite size florets
2 medi Potatoes, cubed
1 cup Frozen Green Peas
1 cup Green Beans, cut to 1 inch pieces
½ cup Cilantro Leaves, finely chopped
2 cups Water or vegetable stock
¾ cups Coconut milk
1. Heat Oil on medium heat.
2. Fry Cashews (2 Tbsp) until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add ¼ cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for about 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup vegetable stock or water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. To the spices and cashews, add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup vegetable stock or water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add ¼ cup vegetable stock or water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).Return onion paste back to pan and cook until the Oil separates. Stir continuously.
11. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add ¼ cup water to help the dry spices mix well.
12. Add Tomatoes, stir and cook for 1-2 minutes.
13. Add Evaporated Milk and mix.
14. Add Coconut Milk and mix
15. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
16. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
17. Add in Cilantro and mix well.
18. Garnish with roasted cashews and raisins from before.
19. Serve hot with chapati, naan, or rice.
Monday, April 5, 2010
Kodi Guddu Pulusu (Eggs in tamarind gravy)
Difficulty Rating 3 (Difficult prep, Special Ingredients needed)
Tamarind is a fruit that grows in Indian. It has a very unique sour/tart flavor. You can purchase a cake of dried tamarind from the Indian grocery store. The Indian grocer also offers concentrated tamarind past which can be diluted and used in a similar way. here is a picture of the tamarind fruit next to a cake of tried tamarind for your reference.
4 Eggs (boiled, shells removed and make slits lengthwise)
Lemon sized tamarind ball (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps Oil
¼ tsp fenugreek seeds (methi seeds) (optional)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs (optional)
4 medium onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped (Optional)
½ sp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)
1. In a pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
2. Add remaining oil in the pan. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds.
3. Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp) and salt. Increase the flame to medium and fry till the onions turn soft and light brown.
4. Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears.
5. Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
6. Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
7. Gently add in all the fried eggs. Allow to cook for about 10-15 mts till the gravy thickens.
8. Garnish with coriander leaves and serve hot with steamed rice.
Tamarind is a fruit that grows in Indian. It has a very unique sour/tart flavor. You can purchase a cake of dried tamarind from the Indian grocery store. The Indian grocer also offers concentrated tamarind past which can be diluted and used in a similar way. here is a picture of the tamarind fruit next to a cake of tried tamarind for your reference.
4 Eggs (boiled, shells removed and make slits lengthwise)
Lemon sized tamarind ball (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps Oil
¼ tsp fenugreek seeds (methi seeds) (optional)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs (optional)
4 medium onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped (Optional)
½ sp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)
1. In a pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
2. Add remaining oil in the pan. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds.
3. Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp) and salt. Increase the flame to medium and fry till the onions turn soft and light brown.
4. Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears.
5. Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
6. Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
7. Gently add in all the fried eggs. Allow to cook for about 10-15 mts till the gravy thickens.
8. Garnish with coriander leaves and serve hot with steamed rice.
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