Tuesday, December 29, 2009

Pesarattu Pulusu / Stew

Here i am with a different recipe, half the recipe was same as doing Pesarattu in my previous post Upma Pesarattu and the remaining follows here , anyhow for convinience i am posting the whole procedure again ...

What We Need  :

Green Gram - 1 cup
Green chillies - 2 no
inger - 1 inch size
Onions - 2no
Red Chillie powder - 2 spn
Turmeric powder - a pinch
Tamarind Pulp - 1cup can be changed of your taste
Oil / Ghee - 2spn
Cilantro -handfull of leaves
Curry leaves - 1 sprig
Salt to your taste

How To Do :


  • Soak green gram over night or for 5 hrs.
  • Grind it with green chillies and ginger using water.
  • Keep a pan heat 1spn oil/ghee make a thick pesarattu on a small flame until the color changes. This  may take 5-10 minutes time depends on the flame.
  • Toss it and let it fry on the other side also. Make a thick pesarattu for the stew.

    Here comes the procedure for pulusu

    • In a pan heat 2spn of oil fry green chillies of 2 no , length wise chopped onions , curry leaves until onions are golden brown color.
    • Now add red chillie powder, turmeric powder, salt and fry 1 more minute.
    • Now add tamarind pulp with 1cup of water and let it boil until oil seperates.
    • In the meanwhile cut your pesarattu into your desired pieces or as shown in the picture.

    • One you feel that the stew is done add these pesarattu pieces to the stew and let it boil for one more minute and keep it a side until the pieces absorb all the stew into it.
    • Add cilantro  to it.

      Here is your Pesarattu Stew/Pulusu that really tastes good with white rice......

      Monday, December 28, 2009

      Chemadumpala Vepudu / Colocasia / Arbi Fry

      What We Need :

      Chemadumpalu
      Cumin seeds - 1/2 spn
      Jeera - 1/2 spn
      Red chillie powder to your taste
      Curry leaves

      Salt to your taste

      How To Do :

      • Clean boil and chop chemadumpalu.
      • In a pan heat 3spn of oil add mustard seeds ones they splutter add jeera, curry leaves and chopped chemadumpalu.
      • After 5 min add salt, red chillie powder and fry until they turn golden brown color.

      Here is my chemadumpala fry , a very easy and simple dish....

      Saturday, December 26, 2009

      Bread Bajji

      What We Need :

      Bread slices
      Chickpea flour / Gram flour - 1cup
      Dhaniya powder -1spn
      Vanta Soda - 1/2 a pinch

      Oil for deep frying
      Salt to your taste

      How To Do :

      • Prepare the batter in a bowl mix chickpea / gram flour , dhaniya powder, vanta soda and salt with water.Batter should not be too thick and not too loose.
      • Half the bread slice or cut the bread into pieces of your desired size.
      • In a pan heat oil for deep frying.
      • Dip the bread slices in the chickpea flour batter and deep fry in the oil.

      Here is my bread bajji serve hot with any ketch up ...........
      Sending this to Arundhati at Served with Love event ..........

      Wednesday, December 23, 2009

      Prawns with Spring Onions

      Here i am with a different combination........

      What We Need :

      Prawns - 1/2 kg
      Spring Onions - 2bunches
      Onions - 2no medium size
      Green chillies - 4no
      Red chillie powder - 1spn
      Turmeric powder - a pinch
      Ginger Garlic Paste - 1spn

      Salt to your taste

      How To Do :

      • Heat a pan  add cleaned and washed prawns on a slow flame with a lid on top of it until the water comes out the prawns or ones they are dry and keep it a side.
      • Heat 3spn of oil and fry chopped onions, green chillies until they turn golden brown , noe add ginger garlic paste and fry till the raw smell goes away.
      • Add chopped spring onions and fry for 5min.
      • Now add dried prawns , red chillie powder, turmeric powder and enough salt fry for a minute and add enough water to cook.

      Here is my Prawns with spring onions curry serve hot with white rice ............

      Tuesday, December 22, 2009

      Gobi Manchurian Dry

      What We Need :

      Phool Gobi - 1 no medium size
      All Purpose flour - 2cups
      Rice flour - 1cup
      Corn flour - 3/4 cup
      Ginger - 2inch piece
      Garlic - a few cloves can change as per your taste
      Green chillies - 4no can change as per your taste
      Spring onions - 1no can change as per your taste
      Tomato sauce , Chillie sauce , Soya sauce
      Coriander leaves - handfull
      Oil for deep frying

      Salt to your taste

      How To Do :

      • Mix all purpose flour, rice flour, corn flour with enough salt and water as batter and keep it a side.
      • Deep fry gobi florets and keep a side.
      • Now dip these florets in the batter and again deep fry .
      • In a tawa heat 1tsp of oil fry finely chopped ginger, garlic, spring onions, green chillies ones they are transculent add soya saouce, chllie sauce, tomato sauce now add deep fried gobi florets and toss well for 1min.

      Here is my Gobi Manchurian dry item with a lemon on top of it ......

      Sending this recipe to Tea time snack by EC

      Thursday, December 10, 2009

      Chicken Gravy Curry

      What We Need :

      Chicken - 1/2 kg
      Onions - 4no medium size
      Green chillies - 3no
      Ginger Garlic Paste - 2tsp
      Red chillie powder - 2tsp
      turmeric powder - 1/4 tsp
      tomato - 2no medium size
      Kus kus - 2 tsp
      Jeera - 1tsp
      Garam Masala Powder - 1tsp


      Salt to your taste

      How To Do :

      • Chop 2 onions and 2 more onions to paste and keep a side.
      • Sligtly fry kus kus and grind it with jeera and keep a side.
      • Make tomato puree and keep a side.
      • In a pan heat oil fry chopped onions, green chillies until light brownish color, add onion paste, ginger garlic paste and fry until oil seperates.
      • Add washed chicken and let it cook with a lid on top of it until water seperates from the chicken.
      • Now add red chillie powder, turmeric powder, kus kus and jeera powder, salt let it fry for 2min and add tomoto puree.
      • If needed add some more water to cook.
      • Just 3min befor turn off the heat add garam masala powder.
      • Finally give a touch with cilantro/ coriander leaves,



       
      Here is my chicken gravy curry......... 


      Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

      Ven Pongal / Hot Pongal

      Here i am with a tamilnadu special variety pongal ......

      What We Need :

      Rice - 1 cup
      Split green gram / Moong dal - 1/2 cup
      Pepper powder - 1tsp
      Jeera - 1tsp
      Ginger - 1 1/2 inch length
      Cashew Nuts or any dry fruits of your desired taste - handfull
      Water - 6cups
      Ghee - 2tsp

      Salt to your taste

      How To Do :

      • Soak rice and dal for 1/2 an hour seperately.
      • In a pan add water , rice , dal , salt , pepper powder and let it cook.
      • Ones rice is cooked slightly smash the rice with dal spatula(pappu gutti) 
      • In another pan heat ghee fry jeera, very finely chopped ginger, cashew nuts (or broken cashew)
      • Add this to rice and keep on low flame for 2min and switch off the heat.

       Here is my ven pongal / hot pongal in tamilnadu style .....

      Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........

      Vegetable Pulav

      WILL POST THE RECIPE SOON


      What We Need :

      Long grain rice / Basmati Rice - 2cups

      Chicken Curry

      What We Need :

      Chicken - 1/2 kg
      Onions - 4no of medium size
      Green Chiliies - 3 no
      Red Chilli Powder - 2 tsp
      Turmeric Powder -  pinch
      Ginger Garlic Paste - 2tsp
      Chicken Masala Powder - 2tsp
      Oil - 5tsp

      Salt to your taste

      How To Do :

      • Heat a pan add washed chicken and let it cook with lid on top until the water evaporates from chicken and keep it a side.
      • In the same pan heat oil fry chopped onions , green chillies until onions are golden brown.
      • Now add half boiled chicken , ginger garlic paste, red chillie powder, turmeric powder, salt and fry for 2min or until the raw smell goes away.
      • Add enough water and let it cook with lid on top.
      • Just 3min before you off the heat add chicken masala powder.
       

      Here is my chicken curry its not too dry and not too wet ....

      Tuesday, December 8, 2009

      Boondi Raitha

      What We Need :

      Curd - 1 cup thick curd
      Onions - 1no of medium size
      Green Chillies - 1no
      Boondi - 2 cup

      Salt to your taste

      How To Do :

      • Finely chop onions and green chillies.
      • For 1 cup curd add 1/2 cup water and mix well.
      • Add chopped onion,green chillies,salt to this curd and mix well.
      • Last add boondi to this.

      Here is my boondi raitha can be tastes with any rice item ........

      Methi Pulav

      What We Need :

      Methi - 2 bunch
      Rice - 1 cup
      Coconut Milk - 1 cup
      Water - 1 cup
      Cardomom - 2 no
      Cloves - 4 no
      Cinnamom - 1inch
      Green Chillies - 5 no can be changed to your taste as we dont add red chillie powder
      Carrot - 1no small size
      Potato - 1no small size
      Cashew Nuts - optional

      Salt to your taste.

      How To Do :

      • Seperate methi leaves from the bunch clean and keep a side.
      • Soak rice for 20 min.
      • Chop carrot , potato and green chillies to length wise.
      • In a pan heat oil add cloves, cinnamom, cardomom fry for 1min add green chillies, cashew nuts fry after that add chopped potato , carrot and fry until they are soft now add methi leaves fry for 2min or they become soft.
      • Now add 1 cup cocnut milk , 1 cup water, soaked rice and enough salt.
      • Cook until done or you can transfer this to electric cooker and cook until it shows warm.

      Here is my Methi Pulav can taste it as it is or with any raitha .......

       
      Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........

      Thursday, December 3, 2009

      Suji Tikka

      Here i am with a snack item made with suji upma, Upma is asusal as i have posted earlier in my Upma Pesarattu , anyhow i will again tell you that ........

      Upma

      What We Need :

      Suji - 1cup
      Onion - 1 no
      Green Chillies - 2no
      Mustartd Seeds - 1/2 spn
      Jeera - 1/2 spn
      Coriander leaves

      Salt to your taste

      How To Do :


      • In a tawa heat 1spn oil add mustard seeds ones they splutter add jeera , finely chopped green chillies , onions, curry leaves.
      • Add 2 cups of water and let them boil by adding salt.
      • Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.
      Suji Tikka

      What We Need :

      Upma
      Potatoes - 2 no
      Onions - 2 no

      Ginger Garlic Paste - 1 tsp
      Red chilli powder - 1/2 tsp
      Salt - enough for potatoes

      How To Do :

      • Boil peel and smash potatoes.
      • Add smashed potatoe, chopped onion, ginger garlic paste, salt, redchillie powder to suji upma and mix well as a dough.
      • Now make it to your desired shape.
      • Fry these on a pan with butter or just with a few drops of oil / ghee let them.
      • Fry the tikka on both sides till golden brown.

       Here is my suji tikka with sauce on top of it ..........

      Sending this recipe to Tea time snack by EC
      Sending this to Arundhati at Served with Love event ..........

      Coriander Seeds Stew / Dhaniya Pulusu

      What We Need :

      Coriander seeds - 1 cup
      Jeera - 2 tsp
      Mustard seeds - 1 tsp
      Garlic - 20 cloves (5cloves for masala , 15 cloves for stew)
      Red chillies - 6no
      Curry leaves - handfull
      Onions - 4no medium size
      Green Chillies - 2no
      Methi seeds - 1 tsp
      Tamarind pulp - 1 cup
      Turmeric powder - 1pinch

      Salt to your taste

      How to Do :

      • Fry coriander seeds, jeera, mustard seeds, garlic cloves, red chillies and grind it.
      • Add chopped onions to this powder and grind it again.
      • In a tawa heat 2tsp oil and add methi seeds, green chillies,remaining garlic cloves, curry leaves whole garam masala paste let it fry until oil seperates.
      • Now add tamarind pulp, turmeric powder, salt and enough water(1 cup)
      • Ones it done add coriander leaves.

       Here is my dhaniya pulusu , you can taste this with any food item like plain rice, mixed rice, roti, idly, dosa tastes really good.......

        Wednesday, December 2, 2009

        Vrat ka Chawal

        Here i am with a Punjabi dish used to prepare when they are on fullday fasting

        What We Need :

        Potatoes - 3no medium sized
        Rice - 2 cups
        Dalchina - 2inch piece
        Elaichi - 3 no
        Lavanga - 4 no
        Rock Salt - a pinch
        Mustard seeds - 1spn
        Jeera - 1 spn
        Ghee - 2spn

        Salt to your taste

        How To Do :

        • Wash the rice and keep a side to soak.
        • In a pan heat ghee and add mustard seeds ones they splutter add jeera, dalchina, elaichi, lavanga.
        • Now add peeled and chopped potatoes and fry for 5 min.
        • Add washed rice and fry for 1min add enough water, salt to this and let it cook.

         Here is my vrat ka chawal , can taste this with any kurma or just with any raitha .......


        Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........