Friday, August 23, 2019

POTLAKAYA..SNAKE GOURD CURRY

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

Thursday, August 22, 2019

GREEN PEAS MASALA CHAT

GREEN PEAS CHAT

ARATIKAYA ALLAM KARAM CURRY

ARATIKAYA ALLAM KARAM KURA..ARATIKAYA UPMA KURA

Aratikaya allam karam kura,another traditional authentic Andhra region recipe,is good for lunch section,and blends well with steamed rice,in vegetarian families..

RECIPE MATERIALS..

Aratikayalu..raw bananas..3 numbers

Aratikayalu ,has to remove the ends,and peel of the skin..apply half teaspoon oil to hands and knife too,to avoid the stickiness.. chop into cubes and place in water.

Time..

Preparation time 10 mins
Cooking time..30 mins or more,
Coz of boiling in pressure cooker
Serves..2 persons

Tadka materials..

Chanadal..1 tsp
Uradal..3 to 4 tsp
Mustard seeds..1 tsp
Jeera..1tsp
Red chillies..2 no.s.. 
Made in to slits
Ginger 1 inch
Green chillies 5 no.s
Curry leaves 2 twigs
Chopped 
Turmeric1 tsp
Lime juice 1 tsp
Oil 2 tbsp
Salt to taste

Method..

First make a paste of ginger and green chillies in small vessel of grinder, by mixing a tsp of water.My recipes are medium spicy,so use chillies act as per your choice.



1.Place chopped aratikayalu..  raw plantain cubes in a vessel and add turmeric and water and boil it..if in pressure cooker get 3 whistles,and switch on when 4th whistle is going to come.

2.Slowly remove the pressure after 15 minutes safely,and very carefully remove and take off the excess water, drain it..
3.Meanwhile place a Kadai on stove and add oil to it,if u want add half tablespoon more oil,than suggested.

4.Add Uradal,chanadal,stir it for a minute,then immediately add mustard ,jeera,red chilli slits,curry leaves and stir,add hing and haldi too.

5.Now add ginger chilli paste to the Tadka and mix well.
6.Now add the boiled raw plantain cubes ,mix well,adjust salt,then mash well with a laddle..let it simmer for 2 minutes,place lid.

7.After 2 minutes add 1tsp lime juice and mix well.mix well.Switch off the stove..place lid.

8..Serve with steamed rice.





Wednesday, August 21, 2019

SAREE PAINTINGS..

SAREE PAINTINGS

Painted careers do carry their own beauty,suitable for small occasions ..I have a few designs to share...first comes yellow saree

Yellow organza silk with magenta border,and flowers painted with light magenta and white..and leaves,don't have any choice except green...
Red SAREE.. 

Red with gold colour organza silk..on gold colour I mixed shading of red colour with gold colour,for peacock design..and to get an embossing look ,gave an outline with black.
Blue SAREE.. 
Blue organza silk carees  light blue with white shading,and small gold colour flowers and black leaves...leaves are given gold colour outlines to make them look beautiful.
Magenta Saree..

Magenta organza silk ,is painted in 2 colours..on magenta back ground painted with gold and black outlines.. and on gold colour background, painted with magenta and black outlines..for peacock motif..
Try these designs,on your clothes..

Tuesday, August 20, 2019

SINDHI KADHI

SINDHI KADHI

Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.

Materials..

Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup
Salt..to taste

Method.. 


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.

Sunday, August 18, 2019

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.

Saturday, August 17, 2019

ALOO GOBI MASALA

                       ALOO GOBI MASALA

Aloo Gobi is a Indian dish from the Indian Subcontinent famous in Indian,Pakisthani,and Nepal and Bangladeshi cuisines... its yellow in colour as we use turmeric..with classic touch of cauliflower and potatoes..A comforting dish that's ready in half an hour.

Materials..

Aloo..4 medium..peeled and cut into cubes
Cauliflower 1 medium sized..cut into small florets
Onion..1 medium slices
Oil 2 tbsp
Cashew..4 to 5
Garlic ..2 pods
Tomato..2 large.. chopped
Turmeric..1/4 tsp
Dhania powder..1 tbsp
Cumin powder..1/2 tsp
Chilli powder..1 tsp
Masala powder 1/2 tsp
Salt..to taste according
Cilantro leaves ..A few

Method..

Place a Kadai on the stove add oil..after heating add chopped Onion,next add Garlic pods,cashews and stir fry..after 2 minutes add chopped tomatoes too and fry for 2 to 3 minutes..take off into a plate..after it turns cool,add half cup  of water and grind it in to a paste.
Next place the same kadai on the flame,add the remaining oil ,after heating add a few cumin seeds,tej patta and 4 cloves and turmeric powder ,and chilli powder too,fry for half min..Next add the grinded onion tomato paste and keep stirring.After 2minutes add aloo and cauliflower pieces too,let it cook for 2 minutes.I added frozen carrot and green peas too.Add half cup of water.Now add all the powders,use spice levels according to your eating.And keep in low flame,let it cook by placing a lid.
Let it cook in low flame,lastly add Salt,and switch off after 5 min..Garnish with coriander leaves. Serve with rotis.