| Ingredients 2 cups of Raw Rice (Jasmine/Basmati) 3 ¾ Cups of Water with the same Measuring cup ½ tsp. Oil Method:-Wash rice with water couple of times & drain all the water. Now add the above measured water & oil and make rice in the rice cooker.
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| Ingredients ¾ Cup Kandi Pappu/Toor Dal Water 1 ½ Cups with same measuring cup Curry leaves: - 5 Mustard seeds: - ½ tsp. Cumin seeds: - ¼ tsp. Red Chilies: - 3 Chili Powder: - ½ tsp. Salt according to taste Method:-Wash dal well with water and add required water, a pinch of turmeric powder and place it in pressure pan and cook it with whistle on till 7 whistles.[Variation 1 to the above add 1 ½ Tomatoes , ¼ lime size ball of tamarind and 2 Chilies and put in the pressure cooker along with dal.][Variation 2 to the above add ½pac. of washed Spinach and 2 Chilies, ¼ lime size ball of tamarind] Once cooled open lid and mash dal when hot with the help of a masher or food processor. Add required amount of salt.Then in a small pan heat little oil add Curry Leaves, Chili Powder, Mustard seeds, Cumin seeds, Red chilies and salt, when mustard seeds start to splutter invert the contents of the pan into the mashed dal & serve with rice. |
| Ingredients Diced Tomatoes: - 1 tin Water: -3 cups Tamarind ball: - 1 ball (i.e. ¼ of lime size) Turmeric powder: - 1 pinch Salt: - According to taste Sugar/Jaggery: - ¼ tsp. *Rasam Powder: - 3 ½ tbsp. Ginger garlic paste: - ½ tsp. Method:-Put all above ingredients into a saucepan and boil for ½ hour on medium to low heat then strain it into serving dish. Once done check for salt and spice.Then in a sauce pan add 2tbspn of butter & fry 3 dried chilies, 5 Curry leaves ,¼ tsp. Cumin seeds, ¼ tsp. Mustard seeds & a pinch of asafetida. When Mustard seeds start to splutter transfer the hot oil with the spices into the strained tomato rasam. Check for salt. Top with coriander leaves. *Rasam Powder: - ½ cup Coriander seeds ¼ cup Pepper corns 4 tbsp. Cumin seeds (Grind these together in a blender to a semi-coarse powder. You can make this ahead of time and store it in an airtight container.)
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| Ingredients:- Toor Dal ¾ cup Tamarind 1 medium lime size ball (Soak in ¾ cup water for 15 min and extract thick juice)Tomatoes 1 medium diced Green chilies 3 Sambar Powder 4 tbsp. (Available at any Indian Grocery Store. I prefer MTR Sambar Powder) Vegetable any of your choice diced into handful pieces (e.g.: - Drumsticks, Okra, Eggplant etc.) Onions 10 small pearl onions Salt According to taste Sugar ½ tsp. Turmeric Powder a pinch Mustard seeds: - ½ tsp. Cumin seeds: - ¼ tsp. Red Chilies: - 3 Asafetida a pinch Garlic pods – 3 Curry Leave - 5 Method:First place washed Dal in a pressure cooker along with cut vegetables except onions & tomatoes and 2 cups of water pressure cook on high till 5 whistles. Then switch it off. And let it cool. Separate the veggies from dal and mash dal into a fine pasteThen heat 3 tbsp. of oil in a sauce pan Then to it add pearl onions, asafetida, mustard seeds, Cumin seeds, Garlic pods, Curry Leaves, red chilies on fry them on medium heat,t then add diced tomatoes and fry till tomatoes get mashed. Then add Sambar powder salt, sugar,Cooked Veggies and fry till oil separates from the masala. Add or sprinkle water if starts to dry up then put it tamarind juice and dal and let it boil. If you think it is too thick add ½ to 1 cup of water according to your sense & let it boil over medium for 15 min then check for salt if it is too sour put a little bit of sugar, if not spicy add some more Sambar powder and check for taste.When done dish it and garnish with coriander leaves.
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| Ingredients:- Potatoes: - 4 big cut into 1" cubes Onion: - 1 big chopped finely Ginger garlic paste: - 2 tsp. Green chilies; - 3 finely cut Mustard seeds: - ½ tsp. Cumin seeds: - ¼ tsp. Red Chilies: - 3 Salt according to taste Chili Powder: - 1 tsp. Dhaniya /Coriander Powder: - 1 ½ tsp. Cumin Powder: - ¼ tsp. Turmeric powder a pinch Method :-First heat oil in a pan and fry mustard seeds, red chilies and cumin till mustard seeds start to splutter then to it add onions and chilies and fry till onions turn golden brown then add ginger garlic paste and fry till the raw masala smell goes away. Then add to it turmeric, salt and potatoes and cover and cook alternating every 4 min on medium and high flame. Make sure potato gets cooked in the steam. Then mash half potatoes coarsely and rest fry till desired color and consistency then add cumin, chili & coriander powders garnish with lots of coriander leaves. Serve with white rice.
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| Ingredients:- 1 pound of Okra/Bhendi (fresh/frozen) cut into ¼ " pieces ¼ tsp. Cumin Seeds ¼ tsp. Mustard seeds ½ tsp. Chili powder ¼ tsp. Cumin Powder Salt according to taste Curry Leave – 5 Method:-In a flat pan add 5Tbsp. Of oil and let it heat. Then add Curry leaves, Cumin seeds, Mustard seeds when mustard seeds start to splutter add cut okra pieces and fry on medium heat till okra is cooked. Then add chili powder, salt & cumin powder. Serve hot with rice.Variation: - You can do the same with Potato /Hash browns, Raw banana, beans or Eggplant.
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| Ingredients:- Thick buttermilk: - 2 ½ cups ¼ tsp. Cumin Seeds ¼ tsp. Mustard seeds Salt according to taste Curry Leave – 5 Green chilies finely chopped – 3 Coriander leaves – ½ bunch Onion 1 small finely chopped Turmeric powder a pinch Red chilies dried – 3 Asafetida a pinch Method:-In a sauce pan add 4Tbsp. Of oil and let it heat. Then add Curry leaves, asafetida, Cumin seeds, Mustard seeds, Red chilies when mustard seeds start to splutter switch off the heat and add onions, green chilies and fry for a minute and transfer it into the butter milk mixture mix well. Add turmeric and salt. Now place this mixture on medium flame for 2 ½min exactly and turn it off garnish with chopped coriander leaves. Serve with white rice.
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| Ingredients:- Pearl Onions - 1/2 cup Garlic - 7 or 8 Flakes Green Chilies – 10 Coriander Powder - 1tsp. Cashew nuts - 10 –12 Cardamom – 3 Ginger - 1 inch piece Salt - to taste Grated coconut meat - from 1/2 coconut Coconut milk – ¼ cup Mixed diced vegetables (potatoes, carrots, beans, cauliflower and peas) – ½ Cup of each veggies cut Tomatoes – 5 Onions –2 medium size Oil -1.5 tbsp. Grind to a paste: grated coconut -1/2 cup, poppy seeds - 2 tsp. Method:-1.Heat little oil in a pan and fry the small onions, garlic, cardamom, green chilies, and cashew nut for couple of minutes then grind it with ginger and coriander powder into a smooth paste and keep aside.2.Also in a separate pan fry onions and garlic together in little oil when onions turn golden in color add the coconut poppy seed paste and fry for a minute and take off the flame and keep aside. 3.Now heat oil and ghee in a pan add ground mixture and fry for a minute. Add the tomatoes and fry till they become mushy, then put the mixed diced veg. pieces and fry for few minutes. Pour coconut milk and cook on medium heat till the veg are cooked. After removing the lid, add the fried mixture under step 2 mix well and bring the mixture to a boil and switch it off. Serve with rice.
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| Ingredients:-Freshly Grated coconut ½ cup ( can also use dry shreded coconut ¼
cup)
Finely cut beans ½ cup Finely cut/ freshly Grated Carrots ½ cup¼ tsp. Cumin Seeds ¼ tsp. Mustard seeds Salt according to taste Curry Leave – 5 Green chilies finely chopped – 2 Coriander leaves – ½ bunch Turmeric powder a pinch Red chilies dried – 3 Asafetida a pinch Method:-In a pan add 4Tbsp. Of oil and let it heat. Then add Curry leaves, asafetida, Cumin seeds, Mustard seeds & Red chilies when mustard seeds start to splutter add the cut beans and fry on medium heat till the beans are ¾ cooked. Then add the grated carrot and cook till done. Season it with salt and chili powder. Switch off the flame and add the grated coconut fry for 3 min and dish it. Serve with white riceVariation: - Substitute carrots and beans with Cabbage grated.
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| Ingredients:- Dondakayalu – 1 pound (slit each lengthwise into 8 pieces) Onion – 1 medium size Coriander leaves– ½ cup chopped Cinnamon stick ½ " Chili powder ½ tsp. Cumin powder ¼ tsp. Salt according to taste Oil for frying Method :-1.Grind onion, cinnamon, and cumin powder into a fine paste without adding any water. 2.Heat 5tbsp. Of oil in a pan and add the cut dondakayalu and fry till golden in color then add the above ground mixture (be carefully it will immediately start to splutter cover with a splash guard. Fry till the mixture becomes golden in color and has no raw smell left in it. Season with salt and chili powder check for salt. Garnish with coriander leaves and serve hot with rice.
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| Ingredients:- Bhendi fresh whole (25 in number) Salt according to taste Coriander leaves – ½ bunch Turmeric powder a pinch Cumin powder ¼ tsp. Chili powder ½ tsp. Coriander powder ¼ tsp. Oil – 6tbsp. Asafetida a pinch Method :-Chop off the top and bottom ends of okra and make an incision in the center of each to stuff it. Clean them and dry them making sure there is no dampness. Now in a separate dish mix chili powder, cumin powder, coriander powder, 1 tbsp. of oil and salt and mix well. Now stuff this in the incisions made.Heat a pan and add the remaining oil and fry only as much okra’s as can fit in the pan on medium heat. When done dish it and garnish with coriander. Serve with rice or chapati.
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| Ingredients:-Potatoes
- 250gms (boiled & peeled )
Onion - 2 big cut finely lengthwise Coriander leaves – ½ bunch Turmeric powder a pinch Buttermilk - ¼cup Milk - 2tbsp.. Oil – 6tbsp. Salt to taste Water - ¼cup For grinding:-Coriander seeds (dry roasted) - 1½ tspn. Laung/Cloves - 6 pods Cinnamon stick - 1 (2" stick) Dry red chillies -3 full Water - 4 tbsp. Method :- Grind all ingredients mentioned under "for grinding" along with water into a fine paste and keep aside. Divide the boiled potatoes into 2 equal portions.Take one portion and dice them into 1" cubes. While you mash the other portion of potatoes Heat a pan and add 3tbspn. of oil and when hot fry onions until they are translucent. Then to it add the ground paste , turmeric powder Salt,, mashed and diced potatoes, curd milk and ¼cup of water and on medium heat let it all come together for 7-10 min . Finally garnish with corainder leaves and serve with rice.
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| Ingredients:-Brijal
or eggplant - 500gms cut them lengthwise into 4 pieces (use small eggplants)
Turmeric powder a pinch Oil – 6tbsp. Salt to taste For grinding:-Coriander leaves – ½ bunch ( washed thoroughly) Green chilles - 3 Coriander seeds (dry roasted) - 1 tspn. Cumin seeds ( dry roasted) - 1 tspn. Method :- Grind all ingredients mentioned under "for grinding" along with 2 tbps. of water into a fine paste and keep aside. Heat a pan and add 3tbspn. of oil and when hot fry eggplant along with salt and tumeric till they are soft and well fried. Then add the ground paste to it and fry till the raw smell of the ground paste disappears. Remove when done and serve with rice
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| Ingredients:- 1 medium size cauliflower ( take the unwanted stems out and remai rest of the flower as it is . Steam it in a steamer ) Coriander leaves – ¼ cup chopped ( washed thoroughly) For grinding:-Onions - 2 big Tomatoes - 250gms Black pepper - 1 tsp. or pepper corns - 1 tsp. Garlic - 1 ½ pods Ginger - 50gms Cloves - 4 Cumin seeds - ½tsp. Green chillies - 3 Salt Method :- Grind all ingredients mentioned under "for grinding" along with 3 tbsp. of water into a fine paste and keep aside. Heat a shallow pan with a lid and add 7tbspn. of oil and when hot put the ground masala into it and fry for 3 minutes . Then take the steamed cauliflower place it right into the middle of the masala and coat it with the masala on the sides and cover and cook on medium heat . Remove the lid after 3 minutes .Occasionally turn the cauliflower upside down & cook in this manner until the gravy thickens and check for salt and spice. Garnish with coriander leaves and serve with chapatti. Tip:- If not comfortable with cooking the whole cauliflower you can cut them into small flowerets and steam them and then use them.
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| Ingredients:- Karela / Bitter Gourd - 250gms ( deseed and cut into 1" pieces) 1 medium lemon sized ball of tamarind. ( soak it in ½ cup of water and extract juice) Coriander leaves – ¼ cup chopped ( washed thoroughly) Onions - 2 medium sized chopped finely 1 small lime sized ballof jaggery or 1 ½ tsp. of sugarGreen chillies - 5 Turmeric powder a pinch Chili powder according to taste Cumin seeds - ¼tsp.Mustard seeds - ¼tspn.Curry leaves - 10no. Asafetida a pinch Oil - 4 tspn. Method :- In a sauce pan add oil , when hot add asafetida, curry leaves, mustard and cumin seeds and fry till the mustard seed start to splutter. Then add Onions and fry till they are translucent along with green chilies. Then add vegetable , tamarind juice and the remaining ingredients and let it cook till the vegetable softness and also till the gravy thickens to a sauce consistency . Check for salt and spice and garnish with coriander leaves before serving.
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| Ingredients:- Potatoes 1 big ( cut into 2"cubes) Carrots - ½cup diced Beans - 100 gms cur lenthwise into 3" pieces Geen peas - ¼ cup Onions - big cut finely lenthwise Green chillies - 4 Coconut milk - 2 cups ( home made freshly squeezed better .---- Grate one whole fresh coconut. After it's grated add to it 3/4 cup of hot boiling water and strain it through a seive sqeezing the grated coconut in order to get all the juice out. Now keep this liquid or milk aside it is called thick milk . Then add another 1 cup of boiling water to the coconut pulp and starin through a seive. This is the thin water keep it in an other bowl.) Turmeric powder a pinch salt for taste Curry leaves - 5 no. Oil - 3 tspn. Method :- In a pressure cooker mix all the veggies and pressure cook along with ½ a cup of water for only 4 minutes ... do not over cook. The veggies should be fork tender and not mushy. Then heat a sauce pan and add oil on medium heat. then to the heated oil add curry leaves, turmeric,salt and veggies mix once then add the thin coconut milk and reduce the flame to low when the liquid just starts to boil add the thick milk and mix then just before boil switch off the flame check for salt. Goes well with dosa or Aapalu If using store bought coconut milk use the lighter version of it if possible if not just use the regular one. and while cooking add the required milk all at once and remove it just before a boil.if you let it boil for too long the milk is going to break and the stew would taste more like water so be careful to do this recipe on low or medium flame and remove it just before a boil or at the first boil.
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| Ingredients:- Small Eggplants/Brinjals - 2 lbs 1 small lime size ball of Tamarind -- (soak in water and extract thick juice) Chili powder & salt according to taste Garam Masala Powder - ½tsp. Sugar/Jaggery - ¼ tbsp. Turmeric Powder - a pinch Coriander leaves - ½ bunch finely chopped Green chilies - 3 slit lengthwise For Roast & grinding:- Coriander seeds - 2 tbsp Sesame seeds/Nuvvulu - 2 tbsp. Urad Dal/Minapappu - 2 tbsp. Channa Dal /Senaga Pappu- 2tbsp. Raw Peanuts /Pallilu- 4tbsp. Onions - 3 big (cut into 2" chunks) Method :- First in a pan add 4tbsp. of Oil and fry all ingredients mentioned under Roast & Grinding (except onions) .Fry till the Lentils/Dal turn golden in color then add to it the onion chunks and fry for 2 more minutes. Switch off the flame. Cool for couple of minutes and when still hot/warm grind in a blender using little water to a smooth paste and keep aside. Clean and remove stems from the eggplants. Now slit them into 4 without completely separating them. Now heat a sauce pan and add ¼cup of vegetable oil & fry the eggplants till the skin turns into brown color or starts to shrivel. Now reduce the flame and add the ground paste , Tamarind extract , Sugar/Jaggery, salt, chili powder, garam masala, turmeric, green chilies and cook on medium heat till oil starts to ooze from the gravy. Then check for salt and spice and garnish with coriander leaves before serving.
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| Ingredients:- Birakayalu -- 4 big ( peeled and cut into small pieces) Green chillies - 5 slit lengthwise Milk - ½ cup Salt according to taste Garlic pods - 2 Turmeric Powder - a pinch Coriander leaves - ½ bunch finely chopped Curry leaves - 10 no. Mustard seeds - 1 tsp. Cumin seeds - ½tsp. Channa Dal/Senaga Pappu - ¼tsp. Udat Dal /Minapappu- ¼tsp. Asafetida a pinch Method :- In a wok heat 4 tbsp. of oil and add Asafetida, udat dal, channa dal, curry leaves, garlic pods and fry them till both the dals turn golden in color then add mustard seeds, cumin seeds, green chillies and fry till mustard seeds start to splutter. Then add the diced vegetable pieces and on medium heat cook till they are tender. Occasionally covering the pan with a lid. When the vegetables are soft and tender and oil starts to seep from the sides add milk ( on medium heat) and mix continuously till the whole curry thickens. Add salt and turmeric powder garnish with coriander leaves and serve hot with rice.
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| Ingredients:- Chamaggdda - 30 in no. (medium size) Onion - 2½ big cut lengthwise Green chilies - 5 slit lengthwise 1 medium lime size ball of tamarind (soak in ¼cup of water and extract juice) Salt according to taste Turmeric Powder - a pinch Chili Powder according to taste Coriander leaves - ½ bunch finely chopped Curry Leaves - 10 in no. Mustard seeds - ½tsp. Cumin seeds - ½tsp. Sugar/Jaggery -½tbsp. Method :- First pressure cook or boil the chamaggada's until soft and peel them and cut into halves lengthwise and keep aside. In a shallow pan heat 4 tbsp. of oil and add Curry leaves ,mustard seeds, cumin seeds & green chilies and fry till mustard seeds start to splutter now add onions and fry till golden brown in color. Now add chili powder , turmeric , salt and fry till oil starts to ooze from the sides. Then add the boiled chamagadda's and fry for couple of minutes . Then add the tamarind extract add additional water if required . Also add sugar/jaggery and cook till the gravy becomes thick and oil oozes from the sides. Garnish with coriander leaves after checking for salt and spice.
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| Ingredients:- 250 gms lady's finger (okra) 2 tbsp thick tamarind paste 1 onion finely chopped 1 tsp red chili powder ¼ tsp turmeric powder salt to taste For seasoning:-
Method :- Wash, wipe and cut okra into 1" long pieces. Heat oil in a pan. Add mustard seeds. When they crackle add curry leaves, chopped onions and okra pieces. Fry till onions turn pink and okra pieces are soft. Now add tamarind paste, salt, chili and turmeric powder& half a cup of water and boil covered on medium flame till the contents become thick. Serve with hot rice.
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Ingredients:-
Method :- Mix onions, poppy seeds , coriander seeds, cumin seeds, cinnamon, cloves, ginger-garlic, coconut, chili powder, salt and blend them to a smooth paste. make 4 lengthwise incisions three-fourth of the way into the birakayi and stuff the above mixture. Place them in a wide pan, pour oil, cover the pan and cook until it is done. . Serve with hot rice.
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Ingredients:-
Method :- Mix red chilies, cumin seeds, black gram and fry them in a thick bottomed pan until they are light brown. Blend the fried ingredients along with salt and onions to a fine paste. Cut dondakaayalu lengthwise into four, untill three-fourth’s of their total length. Stuff a little of the above paste and keep aside. Heat oil in the same pan and fry the above stuffed pieces for 20 minutes by stirring occasionally on medium heat. Now cook them for another 10 minutes by covering with a lid or until they are done on low flame.
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Ingredients:-
Method :- Mix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside. Roast the ingredients of rasam powder without any oil and blend to a fine powder. Add this powder to the above tamarind water and mix well. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture. Remove from heat and serve.
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Ingredients:-
Method :-
Fry all the ingredients under "curry
podi" seperately in a wok without oil on low flame till they becomes
golden brown in color now keep it aside untill it gets cool. Then dry
grind in a mixer and make a semi fine powder. Now keep this powder aside.
U can use this curry podi for making this dish 4 or 5 times. Method of
preparing curry: Cut the brinjal into long slices. Take 5 tsp of oil in a
wok and put the cut brinjal into the wok , add salt and then place a lid
on the top. Keep the stove in low flame. After sometime u can find the
brinjal getting soft. At this time put 3/4 tsp of koora podi and mix well.
Also add the red chilli powder if extra spice required and mix well. Then
add the remaining oil. Keep mixing for 5 to 10 min. Then take out the
curry in a dish and serve hot.
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Ingredients
Dry Roast till golden and grind the following to a smooth paste – do not add water or oil
Add following to the above ground paste and mix well
Method :- Slit brinjals into four keeping the stem intact and stuff them with the ground mixture. Now in a kadai add oil and when hot fry just the stuffed Brinjals/Eggplants in oil for 4 min then transfer any remaining ground mixture and fry for 2 min then add ¾ cup of water and cover and cook on very low flame until oil starts to seep from the sides check for salt and spice. garnish on top with coriander serve hot with rice.
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IngredientsList 1:-
List 2:-
Method :- Mix all the ingredienst in list 1 except the paneer pieces into a free flowing semi thick batter and using small quantity of the paneer pieces make pakodas and deep fry untill light golden now take them out into a bowl (no paper towels to drain the oil). When ready to serve heat just 2 tsp. (not more) of oil and fry ginger garlic paste for 2 min then add ½ the slit green chilies and fry for 1 more min . Now add the pakodas and fry for 1 more min . Now add soya sauce and mix then add sugar , salt, ajinomotto & ½ cilantro cut and fry for 2 more min . Now add the color and mix . Now just sprinkle on top a handful of water so as to let the color mix well into the pieces .fry for 1 more min . Now add the remaining chilies & cilantro .. turn the flame off and serve hot immediately with toothpicks.
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Ingredients
Method :- Apply oil to the eggplants and make few strips with a knife. Cut the garlic and green chilies finely into slices and stuff them in the eggplant strips. Cook the eggplant on the flame until the outer layer becomes black. Remove the black layer and mash the eggplant. Heat oil in a pan, season with mustard seeds, dals and add chopped onions. Fry until they turn into brown color. Then add green chilies, tomatoes, salt, turmeric and cook for 5-6 minutes. When the tomatoes gets fried, add mashed eggplants and mix well. To this, add chopped cilantro, lemon juice and remove from heat. Serve with chapathis or puris.
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Ingredients
Method :- Boil the spinach in water, drain the water and then make puree of the spinach leaves. Grind onion and garlic to a fine paste. Heat oil in a pan, saute the onions till transparent. Then add the above onion paste, spinach puree, spice powders and water if necessary. Cook for 3-4 minutes. Fry the paneer in separate pan with oil until golden brown. Add the paneer pieces to the spinach gravy. Cook until it is done. serve hot with peas pulav or roti
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Last Updated:-Thursday, July 13, 2006 08:01:55 PM
