Showing posts with label CHILLY POWDER. Show all posts
Showing posts with label CHILLY POWDER. Show all posts

Thursday, August 15, 2019

DONDAKAYA JEELAKARRA KARAM CURRY

TINDORA..DONDAKAYA KARAM..
Materials..
Dondakayalu..Tindora.. 250 gms
Onion chopped..1 medium
Oil..2 tbsp
Jeera ..half tsp
Jeera powder..1tsp
Red mirchi  powder..3 tsp
Adjust according to personal spice eating level
Salt to taste.
Method...
  • Wash tindora..dondakayalu well and cut as slices or rings shape.

  • Place pan on stove and pour 2 tbsp oil,heat it in low level..Add half tsp jeera.


  • Meanwhile mix mirchi powder,jeera powder and jeera ,as well as salt together..


  • If tindora are cut in to 4 slices with ends intact, just like we cut for guthhi vankaya,then stuff the mixed mirchi powder in the cut tindora.
  • Then slowly place the stuffed tindora in to the pan with oil,together with onion chop ,and cook well in low flame, keeping the lid.

  • To avoid burning,add half cup of water to the cooking.

  • Cook in low flame and remove after the cooking is done.
  • If cut into slices or rings no need of stuffing.
  • Place the pieces into direct pan with oil,add mixed mirch powder along with onion chop,mix well..add half cup of water and cook in low flame placing the lid..
  • Remove from fire after done..serve with rice..

Tindora.. dondakaya takes a lot of time for cooking,so simultaneously we can cook other items too.

Monday, August 12, 2019

CHILLI PANEER- SEMI GRAVY




CHILLI PANEER

Ingredients:

For chilli paneer  batter

Paneer pieces 250 gms
Cut in to cubes.
Corn flour 2 tbsp
Maida 1 tbsp optional
Chilli powder 1/2 tsp
Salt to taste
Water
Oil 4 tbsp

Sauce for chilli paneer

Apple cider vinegar 1 tsp
Soya sauce 1tbsp
Red chilli sauce 1 tbsp
Chilli Paneer materials
Garlic 1tbsp finely chopped
Spring onions greens 1 tbsp finely chopped
Capsicum 1/2 cup diced into big pieces
Onion medium size chopped into pieces
Green chilli 2nos slits
Sugar 1/2 tsp
Chilli powder 1/2 tsp
Pepper powder 1 pinch
Corn flour 1tsp
Water 1/2 cup

Preparation..

1.Mix corn flour,Maida,with chilli powder,black pepper,1/4th tsp of salt and little water,to make a batter.
2.Consistency...
3.Add the paneer cubes to the batter and mix well.
4.Place a deep kadai on the stove,and add 3 tbsp oil for shallow frying.
5.Check the oil temp,it should be in enough temperature needed for shallow frying.
6.Drop the batter coated  paneer cubes one by one in to the hot oil.Let them fry until crispy in a medium heat,remove them with a deep shallow fry skimmer and place on a kitchen tissue to drain.

CHILLI PANEER MAKING:

SEMI GRAVY CHILLI PANEER..

7.Add 1tsp corn flour and Mix half cup water ,stir well and make a mixture without lumps.
8.Place a small pan add 1 tbsp oil,fry finely chopped garlic mixture,until the garlic aroma comes...and add onion chopp layers ,green chilli slits,diced capsicums,and salute well for 2 minutes.
9.Add soya sauce,red chilli sauce,sugar ,vinegar and chilli powder.
10.Now add corn flour mixture to the pan,cook till sauce thickens. Add 2 spoonfuls of water to thin down the sauce,if it is too thick..Switch of the stove..
11.Serve hot.
Chilli Paneer is a popular restaurant style   indo chinese starter and appetizer which goes well before dinner.











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.

Monday, December 5, 2011

HOT SALSA

RED HOT SALSA
INGREDIENTS:
  • Red chillies 10 nos
  • Sesame seeds(roasted)1 tsp
  • Lemon juice 2tsp 
  • Clove 1 no
  • Garlic pod 1 no
  • Oregano 1 tsp
METHOD:
  • Blend all the materials in a low speed till it turns in to a paste,i added  a few tsp of water.
  • Lastly add 1/2 tsp of olive oil.
  • Add more lemon juice if u require.
  • Chill it for 2 hours.
Hot salsa can be used for mexican bowls for extra spicyness,use it in smaller quantities,as it will be very spicy.I make this for burrito bowl can be freezed it for a week.