Tuesday, July 27, 2010

Simple Carrot Fry

Here i am with a simple and healthy carrot fry......



What We Need :

Carrot - 5no medium size
Green Chillies - 3no
Onion - 1no medium size
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Split Urad dal - 1spn
Curry leaves - a sprig

Salt to your taste

How To Do :

  • Peel and remove the tip and tail of carrot and chop them finely keep it aside.
  • In a pan heat 1spn oil add mustard seeds ones they splutter add jeera, split urad dal,curry leaves, chopped  green chillies and onions fry until onions are transculent.
  • Now add finely chopped carrot and let it cook for 5minutes with lid on top of it, now sprinkle salt and let it fry unitl done.

 Here is my simple and healthy carrot fry ........

Aloo Cashew Stew

Here i am with a new combination of stew .........



What We Need :

Aloo - 5no medium size
Cashew - handful / fistful
Coconut Milk - 1/2 cup thick
Coconut Milk - 1cup thin
Ginger - 1inch piece
Garlic cloves - 5no
Green Chillies - 4no medium size, this can be chaged to your taste
Turmeric Powder - a pinch
Cilantro - afew

Salt to your taste

How To Do :

  • Boil and peel the outer layer of aloo and chop them into cubes, keep it a side.
  • In a pan heat 2spn oil fry very finely chopped ginger, garlic and lengthwise chopped green chillies add boiled aloo cubes sprinkle salt, turmeric powder fry for a minute and add thin coconut milk and let it cook for 5minutes.
  • Now add fried cashew nuts and thick coconut milk let it cook for another 2minutes and switch off the heat.
  • Serve hot by adding cilantro leaves on top of it.

 Here is my Aloo Cashew Stew can taste this with white rice or any kind of fried rice ..........

Sunday, July 25, 2010

Vangi Bath

Here i am with a Karnataka Special item with brinjal......



What We Need :

Brinjal - 3no medium size
Rice - 2cups (normla or basmati)
Onion - 1no medium size
Green Chillies - 3no
Jeera - 1spn
Ginger Garlic Paste - 2spn
Cashew Nuts - handful (optional)
Curry leaves - a sprig
Cilantro - 1bunch

For Masala Powder

Ground Nuts - 1cup
Seesaem seeds - 3spn
Dry Red Chillies - 3no
Curry leaves - a sprig
Coconut - 2spn (fresh or dry)
Coriander seeds - 2spn
Split chana dal - 2spn
Garam Masala Powder - 1/2 spn

Salt to your taste

How To Do :

  • Heat 1spn oil in a pan and fry the masala powder ingredients let them cool grind coarsely.
  • If you are using basmati rice soak them for 15-20minutes, cook it by adding enough water and let it cool down.
  • In a pan heat 2spn of oil splutter jeera , green chillies and fry onions until they are transculent add ginger garlic paste and fry until the raw smell goes away, now add diced brinjal pieces to it let it cook until they become soft.
  • Ones brinjals are soft add grinded masala powder and fry for another 2minutes now add cooked rice to this mix evenly and properly.
  • Let it cook for another 2minutes with a lid on top of it so that the rice takes the flavour of masala and brinjal.
  • Garnish with chopped cilantro and fried cashew nuts.

 Serve hot with any raitha or just with thick curd .............



 Sending this to Festive Rice event at Torview .........

Tuesday, July 20, 2010

Chepala Pulusu / Fish Stew

Here i am with a non-veg item Fish ........

What We Need :

Fish - 10pieces
Onion - 2no medium size
Kus kus - 1spn
Cloves - 4no
Cinnamon - 1inch piece
Ginger Garlic Paste - 1spn
Jeera - 1/2spn
Dhaniya - 1/2spn
Red Chillie Powder - 2spn
Green Chillies - 3no
Turmeric Powder - 1/2 spn
Tamarind Pulp - 1cup
Oil - 3spn
Cilantro - 1bunch

Salt to your taste

How To Do :

  • Clean the fish pieces with water thoroughly at last wash them by adding 1/2spn of turmeric powder, 1/2spn of salt and 1spn of curd so that the smell goes away(these ingrdients are not specified in the What We Need list as it is not into the recipe)
  • Now soak the cleaned fish pieces with red chillie powder, salt, turmeric powder for 15minutes.
  • Grind the remaining ingredients other than green chillies, tamarind pulp (onion, kus kus, cloves, Cinnamon, ginger garlic, jeera, dhaniya)
  • In a pan heat 3spn of oil add lengthwise chopped green chillies slightly fry them now add the grind paste and fry until oil leaves the pan add soaked fish pieces and put lid on top of it on alow flame for 5minutes or until the fish pieces changes become soft.
  • Add tamarind pulp to this enough water and salt.
  • Let them cook with lid on top of it on a low flame until it is done.Just a minute before add cilantro leaves.
 Here is my Chepala Pulusu / Fish Stew serve hot with white rice ........

Tuesday, July 13, 2010

Aloo Mutter / Batani Bangala Dumpa

Here i am with a combination curry of aloo and mutter ........

What We Need :

Aloo - 3no medium size
Mutter - 1cup
Onion - 1no medium size
Green Chillies - 3no
Red chillie powder - 1/2spn
Turmeric Powder - a pinch
Ginger Garlic Paste - 1spn
Garam Masala Powder - 1/2spn

Salt to your tast.

How To Do :
  •  Pressure cook aloo and mutter for 2 / 3 whistles and keep a side.
  • In a pan heat 2spn of oil and fry choppes onions, green chillies until onions turn golden brown color now fry ginger garlic paste until the raw smell goes away.
  • Now add cubed aloo pieces and mutter to this fry for a minute add red chillie powder, salt, turmeric powder and fry for another minute now add 1/2 cup of water and let it boil for a few minutes.
  • Just 2minutes before you switch off the heat add garam masala powder and chopped cilantro.
 Here is my Aloo Mutter curry can taste this with any roti and also with white rice or any mixed rice .....
As i dnt find cilantro in my refregerator hadnt added that please dont search for cilantro leaves ;)

Thursday, July 8, 2010

Mango Shrikhand / Aamrakhand

Here i am again with a mango flavour , may be this might be my last mango posting for this year, no more mangoes season :(



What We Need :

Thick Curd / Yogurt - 1cup
Sugar - 1/2cup can be changed to your taste
Mango Pulp - 1cup can be changed to your taste
Cardomom Powder - 1/4spn
Almonds , Pista - 5no each finely chopped

How to Do :

  • Hang curd over night or 6-7hrs this is called as Shrikhand.
  • Mix sugar, Cardomom Powder, finely choped nuts to Shrikhand and refregerate it for an hour or two.
  • Change this to serving bowl and pour mango pulp from top of it and serve cool with some almond and pista pieces.

 Here is my cool cool Mango Shrikhand .......

Sunday, July 4, 2010

Semya Payasam

Here i am with a sweet item ........

What We Need :

Milk - 2cups
Semya / Bambino - 1cup
Sugar - 1 1/2 cup can be changed to your taste
Elaichi powder - 1/2 spn
Cashews, Raisins and Almonds to your choice
Ghee - 1spn optional

How To Do :

  • Fry bambino/semya in a pan until they turn light golden color with ghee(optional) and keep a side. Now fry cashews in the same pan with ghee(optional) and keep a side.
  • Boil milk and add 2cups of water let it come to boil now add fried bambino, when they are half cooked add sugar and let it boil until bambino cooks completly.
  • Now add elaichi powder and dry fruits of your choice and switch off the heat.
 Here is my Semya Payasam prepared this for 9 week Sai Vrat Udyapana .........

 Sending this to  EFM - SWEETS AND SAVORIES FOR DIWALI SERIES  by Srilekha ......

Ivy Gourd / Dondakaya Pachadi

Here i am with a Ivy Gourd item .........

What We Need :

Ivy Gourd - 1/4 kg approximately 20-25 number
Green Chillies - 2no can be changed to your taste
Garlic cloves - 4no
Jeera - 1/2spn
Tamarind - small lemon size or less than that depends on the sour taste
Jaggery - 1/2spn

For Popu

Mustard Seeds - 1/4spn
Jeera - 1/4spn
Urad dal - 1spn
Red Chillies - 2no
Curry Leaves -  a sprig

Salt to taste

How To Do :

  • Clean Ivy gourd remove tip and toe and cut them into 1inch pieces.
  • In a pan heat 1spn oil splutter jeera then add green chillies , garlic cloves and ivy gourd pieces let them cook by keeping a lid on top of it. Let them cook until they turn soft it takes around 8-10 minutes in the meanwhile ones mix with the spatula so that it wont stick to the bottom. 
  • Ones it is cool add tamarind , jaggery and grind it no need to add water for this if its hard to grind add a very little water.
  • Now do the popu, heat 1spn oil splutter mustard seeds, jeera and add urad dal, red chillies, curry leaves.
 Here is my Ivy Gourd / Dondakaya Pachadi tastes good with white rice can also take it with Idly and Dosa items .........