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Showing posts with the label CHILLY POWDER

DONDAKAYA JEELAKARRA KARAM CURRY

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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 …

CHILLI PANEER- SEMI GRAVY

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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 crisp…

VADALA PULUSU..DUMPLINGS SAMBAR

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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 cupOnion -1(Handful of chopped onions for vadas and rest for gravy)Tomatoes-2Green chillies-5Ginger-Garlic paste- 1/2 spoonGarlic cloves-3-5Ginger-1 inch pieceAsafoetida-1 pinchTurmeric- 1 pinchSalt- To tasteTamarind- Small lemon sizeOilGaram Masala powder-1/4 tspRed chilli powder- 1 tspnCurry leaves Coriander leavesBay leaf-1Sugar - 1/2 tspn Cinnamon stick- small piece
For Seasoning:
Urad dalRed chilliesJeeraMustard seeds  Procedure - Vadas:
Soak the chana dal for 3 hours in water.When the dal is soaked, drain the water and grind the dal along with chillies, garlic and ginger.Add some onion pieces(a handful), chopped coriander leaves and salt to the above ground mixture.Make small patties from the above mixture and deep fry them in oil.

Procedure - Pulusu/Gravy:
Place a pan on medium heat and add oil to it. Whe…

HOT SALSA

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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.