Ingredients:
2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder,
chopped 1 Onions,
chopped 5 Garlic cloves,
chopped 1 inch Ginger,
chopped 3 Green chillies,
chopped 3 Tomatoes,
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil Handful Coriander leaves
Method:
Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
Add onions and tomatoes. Cook until masala separates from oil.
Add salt, turmeric powder and mix well.
Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
Simmer the flame and cook until a thick gravy is formed.
Garnish rajma with corainder leaves and serve hot with chapatis or rice.
Monday, January 26, 2009
Saturday, January 17, 2009
Daddhojanam(Curd Rice)
Ingredients:
250 gm overcooked white rice
250 gm yoghurt
5 gm green chillies
5 gm coriander leaves
5 gm ginger
salt
Tempering:
20 ml oil/Ghee
5 gm mustard seeds
3 gm skinned black gram
3 gm channa dal
2 gm dried red chilli
2 gm curry leaves
3 gm asafoetida(Optional)
Method: Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.Break red chillies into 1/2 inch pieces.Heat oil and add the mustard seeds. When they start crackling, add the dals and saute until golden. Add curry leaves, red chillies and asafoetida.Pour tempering on the rice and serve cold.
250 gm overcooked white rice
250 gm yoghurt
5 gm green chillies
5 gm coriander leaves
5 gm ginger
salt
Tempering:
20 ml oil/Ghee
5 gm mustard seeds
3 gm skinned black gram
3 gm channa dal
2 gm dried red chilli
2 gm curry leaves
3 gm asafoetida(Optional)
Method: Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.Break red chillies into 1/2 inch pieces.Heat oil and add the mustard seeds. When they start crackling, add the dals and saute until golden. Add curry leaves, red chillies and asafoetida.Pour tempering on the rice and serve cold.
Bhendi crisp Fry
Ingredients:
1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste
Method:
Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.Now heat the oil and fry the bhindis in it.Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and serve hot.
1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste
Method:
Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.Now heat the oil and fry the bhindis in it.Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and serve hot.
Special Gobi Curry
750 gm cauliflower-broken into flowerets
1 tbsp garlic paste
1 tbsp ginger paste
1 cup vinegar
chilli powder to taste
1 tsp garam masala
1 tbsp coriander seeds
1 tsp salt or to taste
2-3 capsicums
2 onions
3-4 tomatoes
skewers (attachment in oven for grilling)
oil to brush
chaat masala to garnish
Method: Marinate the flowerets in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave thus 3-6 hours or overnight. Cut the capsicums, onions and tomatoes to match the flowerets. Thread a piece of tomato, onion and capsicum into the skewer, follow with a floweret. Repeat thus till all the pieces are taken care of. Pour whatever juices there may be over the prepared pieces and place over a drip tray. Brush with oil. Bake in a preheated oven 15-20 minutes, till the vegetables are bite-like, or over a barbecue pit, or a grill. Brush again with a little oil when almost done. Serve hot by itself or over a bed of boiled rice.
1 tbsp garlic paste
1 tbsp ginger paste
1 cup vinegar
chilli powder to taste
1 tsp garam masala
1 tbsp coriander seeds
1 tsp salt or to taste
2-3 capsicums
2 onions
3-4 tomatoes
skewers (attachment in oven for grilling)
oil to brush
chaat masala to garnish
Method: Marinate the flowerets in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave thus 3-6 hours or overnight. Cut the capsicums, onions and tomatoes to match the flowerets. Thread a piece of tomato, onion and capsicum into the skewer, follow with a floweret. Repeat thus till all the pieces are taken care of. Pour whatever juices there may be over the prepared pieces and place over a drip tray. Brush with oil. Bake in a preheated oven 15-20 minutes, till the vegetables are bite-like, or over a barbecue pit, or a grill. Brush again with a little oil when almost done. Serve hot by itself or over a bed of boiled rice.
Paneer Makhani
Ingredients:
Paneer-1/2 kg
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.
Paneer-1/2 kg
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.
Thursday, January 1, 2009
Makhmali Kofta curry
Ingrediants:
100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
clarified butter /Oil for deep frying
For the gravy:
1/4 cup ghee/oil
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup dessicated coconut
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnishing
Method:
Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough. Shape into smooth balls.Heat the ghee/oil, lower the heat and fry khoya balls in it till brown.To make the gravy, heat the 1/4 cup ghee/oil and add cumin. When it splutters add the ginger and saute till brown. Add the ground paste, coriander, salt, garam masala and pepper and saute till oil separates. Add 3 cups water, bring to a boil and simmer for 5 minutes. Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.
Note:For more richness ground kaju paste can also be added.
100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
clarified butter /Oil for deep frying
For the gravy:
1/4 cup ghee/oil
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup dessicated coconut
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnishing
Method:
Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough. Shape into smooth balls.Heat the ghee/oil, lower the heat and fry khoya balls in it till brown.To make the gravy, heat the 1/4 cup ghee/oil and add cumin. When it splutters add the ginger and saute till brown. Add the ground paste, coriander, salt, garam masala and pepper and saute till oil separates. Add 3 cups water, bring to a boil and simmer for 5 minutes. Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.
Note:For more richness ground kaju paste can also be added.
Dhaniyala Charu
Ingredients:
Coriander Seeds 2 tsps
Tomato 1 (optional)
Ginger 1 inch piece
Garlic 2 pods
Tamarind 2 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asfoetida a pinch(Optional)
Turmeric Powder a pinch
Broken Red Chillies 2
Oil 1 tsp
Method:
Peel and roughly chop ginger.Peel and roughly chop garlic.Wash and finely chop tomato.Grind ginger, garlic and coriander seeds into smooth paste.Soak tamarind in a cup of water for few minutes and squeeze out all the pulp.
Heat oil in a vessel, add urad dal, mustard seeds, cumin seeds, asafoetida, broken red chiles and turmeric powder.When mustard seeds start spluttering, add chopped tomato, tamarind pulp, three to four cups of water and ground masala paste.Let the rasam boil for 5 - 10 minutes.Season with salt and garnish with fresh cilantro /corianderleaves.Serve hot with rice.
Notes: Make sure to adjust the tamarind according to its sourness. You can also do the talimpu at end if you wish.
Coriander Seeds 2 tsps
Tomato 1 (optional)
Ginger 1 inch piece
Garlic 2 pods
Tamarind 2 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asfoetida a pinch(Optional)
Turmeric Powder a pinch
Broken Red Chillies 2
Oil 1 tsp
Method:
Peel and roughly chop ginger.Peel and roughly chop garlic.Wash and finely chop tomato.Grind ginger, garlic and coriander seeds into smooth paste.Soak tamarind in a cup of water for few minutes and squeeze out all the pulp.
Heat oil in a vessel, add urad dal, mustard seeds, cumin seeds, asafoetida, broken red chiles and turmeric powder.When mustard seeds start spluttering, add chopped tomato, tamarind pulp, three to four cups of water and ground masala paste.Let the rasam boil for 5 - 10 minutes.Season with salt and garnish with fresh cilantro /corianderleaves.Serve hot with rice.
Notes: Make sure to adjust the tamarind according to its sourness. You can also do the talimpu at end if you wish.
Sunday, December 21, 2008
ALOO PARATHA
Ingredients
Whole wheat flour (atta)-2 cups
Potato, boiled-2 medium
Pomegranate seeds (anardana)-1 teaspoon
Red chilli powder -1 teaspoon
Green chilli, chopped-1
Salt -to taste
Butter-4 tablespoons
Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.Divide it into four equal portionsDivide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a lemon size dough and flatten it by pressing. Place potato mixture on it and again make it like a lemon. Seal the edges completely so that potato stuffing does not come out.Flatten these,sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.Serve hot with fresh yogurt or mango pickle.
Whole wheat flour (atta)-2 cups
Potato, boiled-2 medium
Pomegranate seeds (anardana)-1 teaspoon
Red chilli powder -1 teaspoon
Green chilli, chopped-1
Salt -to taste
Butter-4 tablespoons
Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.Divide it into four equal portionsDivide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a lemon size dough and flatten it by pressing. Place potato mixture on it and again make it like a lemon. Seal the edges completely so that potato stuffing does not come out.Flatten these,sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.Serve hot with fresh yogurt or mango pickle.
ADAI
Ingrediants:
rice -4 cups
Split black gram skinless (dhuli urad dal)-1 cup
Split Bengal gram (chana dal)-1/2 cup
Split pigeon pea (toor dal/arhar dal)-1/2 cup
Green chilli-4
Fresh coriander leaves
Salt
Oil
Method:
Mix the rice and the dals. Wash and soak it in water for 5-6 hours.Drain and grind to a fine batter.Mix the chopped green chillies, chopped coriander and salt to the batter and keep asideHeat a griddle, grease it with oil. Pour a spoonful of batter in the middle of the griddle and spread evenly.Pour 1 teaspoon of oil along the edges and cook till crisp. Serve hot,with any chutney
rice -4 cups
Split black gram skinless (dhuli urad dal)-1 cup
Split Bengal gram (chana dal)-1/2 cup
Split pigeon pea (toor dal/arhar dal)-1/2 cup
Green chilli-4
Fresh coriander leaves
Salt
Oil
Method:
Mix the rice and the dals. Wash and soak it in water for 5-6 hours.Drain and grind to a fine batter.Mix the chopped green chillies, chopped coriander and salt to the batter and keep asideHeat a griddle, grease it with oil. Pour a spoonful of batter in the middle of the griddle and spread evenly.Pour 1 teaspoon of oil along the edges and cook till crisp. Serve hot,with any chutney
Poha Upma(Atukula upma)
Ingredients
Brown pressed rice(Atukulu) -3 cups
Oil -2 tablespoons
Mustard seeds-1 teaspoon
Curry leaves -10-12
Onion , chopped-1 medium
Green chillies, seeded and slit-2
Potato, boiledand 1/2 inch cubes-1 medium
Roasted peanuts-3 tablespoons
Turmeric powder-1/4 teaspoon
Salt to taste
Green peas, boiled-1/4 cup
Lemon juice -1 tablespoon
Fresh coriander leaves-3 tablespoons
Method:
Soak brown poha in water for fifteen to twenty minutes. Drain.Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.Add soaked brown poha and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.Garnish with coriander leaves, toss and serve hot.
Brown pressed rice(Atukulu) -3 cups
Oil -2 tablespoons
Mustard seeds-1 teaspoon
Curry leaves -10-12
Onion , chopped-1 medium
Green chillies, seeded and slit-2
Potato, boiledand 1/2 inch cubes-1 medium
Roasted peanuts-3 tablespoons
Turmeric powder-1/4 teaspoon
Salt to taste
Green peas, boiled-1/4 cup
Lemon juice -1 tablespoon
Fresh coriander leaves-3 tablespoons
Method:
Soak brown poha in water for fifteen to twenty minutes. Drain.Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.Add soaked brown poha and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.Garnish with coriander leaves, toss and serve hot.
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