Friday, January 18, 2013

SNAKE-GOURD CURRY/POTLAKAYA KURA

SNAKE-GOURD CURRY/POTLAKAYA KURA




INGREDIENTS:
Snake gourd/Potlakaya-2 cups
Chopped in to pieces
Oil 2 tbsp
Urad daal 1tsp
Channa daal 1 tsp
Mustard seeds 1/4 tsp
Red chilli 3 nos
Made in to slits
Green chilli 2to 3 nos-slits
Hing optional
Curry leaves
Chilli powder 1/4 th  tsp
Turmeric powder 2 pinches
Salt
METHOD:
  • Add 1/2 tsp salt to the chopped snake gourd
  • pieces,mix well,keep it aside  for 5 minutes.

  • Now press the chopped  pieces well for 2 to 3 minutes,with your hand and squeeze out /remove the water.

  • Place the squeezed pieces in a bowl aside.
  • Now place a kadai on the stove with oil in it.

  • After the oil gets heated add urad and channa daals,mustard seeds,red chilli slits one by one.

  • After they splutter add green chilli slits and curry leaves and mix well.

  • Now add the squeezed snakegourd pieces,turmeric powder,mix well,and place the lid.
  • And cook in a low flame,by placing the lid ,the curry will be cooked with water vapour.



  • After 10 minutes add required  salt and chilli powder too,and mix well.
  • Let it simmer on a low flame until cooked..lastly add extra Tadka made by chanadal, Uradal , red mirchi for garnishing..

  • Serve hot.

Sunday, January 13, 2013

CHOLE MASALA

CHOLE MASALA


Chole/Sindhi Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.

INGREDIENTS:
  • Chole(soaked for above 6 hours and boiled)-1 cup
         Mash the boiled chana a little bit with a mash spadle. 
  • Chana boiled water,stored and kept aside
  • Onion slices-3/4 cup
  • Tomato 1 large..chopped and grinder into a paste
  • Tej Patta..1 made into 3 pieces   
  • Ginger garlic paste-1 tsp
  • Dhania powder 1tbsp,jeera powder half teaspoon
  • Chole masala or garam masala -1 tsp
  • Cloves 2 nos
  • Dalchini 1/2 inch
  • Oil 2 to 3 tbsp
  • Chilli powder 1/2 tsp..adjust to your choice.
  • Salt to taste

METHOD
  • Place a kadai on the stove,and add oil to it.
  • Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.

  • Add ginger garlic paste and after frying it for a minute,add  tomato paste and fry until the raw smell goes.

  • Add chole masala powder, chilli powder and fry for 1 minute.

  • Lastly add boiled channa/chole and chana boiled water too, salt and let it cook until done.

  • Garnish with cilantro and serve hot with rotis/rice.

Here you go for..video




Wednesday, January 9, 2013

CHOLE-BOILED

CHOLE-BOILED


MATERIALS:

Chole -1 cup
(soaked and half boiled)
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Jeera- 1/4 th tsp
Red chilli slits- 2 tbsp
Green chilli slits-1 tbsp
Hing- 1 pinch or
Gingergarlic paste 1/4 tsp
Chole masala 1/2tsp optional
Lime juice-1/2 tsp
Salt
METHOD:
Place a kadai with 2 tbsp oil ,and after it is heated add mustard,jeera and red chili slits, and let them splutter.Next add hing and green chilli slits, and mix well.Now add the chole masala powder and boiled channa.Mix well add 1/2  to 3/4cup water and let it cook for 10 min in low temperature.Lastly add salt and cook for a 2 to 3 minutes.Switch
off the flame add lime juice and let it settle for 5 minutes.Serve  hot as evening snack..

Wednesday, January 2, 2013

VADALA PULUSU..DUMPLINGS SAMBAR


VADA PULUSU..


VADA PULUSU.. stew ia a delicacy from the Ongole and Nellore regions in Andhra Pradesh. A variation from routine Sambhar,rasam and kadi.



Ingredients:

  • Chana dal - 1/2 cup
  • Onion -1(Handful of chopped onions for vadas and rest for gravy)
  • Tomatoes-2
  • Green chillies-5
  • Ginger-Garlic paste- 1/2 spoon
  • Garlic cloves-3-5
  • Ginger-1 inch piece
  • Asafoetida-1 pinch
  • Turmeric- 1 pinch
  • Salt- To taste
  • Tamarind- Small lemon size
  • Oil
  • Garam Masala powder-1/4 tsp
  • Red chilli powder- 1 tspn
  • Curry leaves
  • Coriander leaves
  • Bay leaf-1
  • Sugar - 1/2 tspn
  • Cinnamon stick- small piece

For Seasoning:
  • Urad dal
  • Red chillies
  • Jeera
  • Mustard seeds 
Procedure - Vadas:
  1. Soak the chana dal for 3 hours in water.
  2. When the dal is soaked, drain the water and grind the dal along with chillies, garlic and ginger.
  3. Add some onion pieces(a handful), chopped coriander leaves and salt to the above ground mixture.
  4. Make small patties from the above mixture and deep fry them in oil.


Procedure - Pulusu/Gravy:
  1. Place a pan on medium heat and add oil to it. 
  2. When oil is hot add the seasoning ingredients mentioned above, asofoetida and cinnamon and fry them.
  3. Add the remaining chopped onions, ginger-garlic paste, chopped tomatoes, bay leaf, curry leaves to the pan and saute them until the onions become translucent.
  4. Add tamarind juice, turmeric and salt to the pan.
  5. Once the mixture comes to a boil add 1/2 spoon of sugar, garam masala powder and red chilli powder to it.
  6. Add vadalu, made earlier, to the pulusu and  boil them for five minutes and then turn of the heat.
 Garnish it with coriander leaves and enjoy it with hot rice. This can be served with Jeera rice or Peas Pulav as well.