Showing posts with label Curries/ Kuralu. Show all posts
Showing posts with label Curries/ Kuralu. Show all posts

Saturday, September 14, 2019

POTATO ONION CURRY

ALOO ULLI KARAM CURRY ... INSTAPOT WAY..



Materials..

  • Aloo/potatoes...8 no.s
Cooked..peeled and mashed..
  • Onions..1 big..chopped
  • Red chillies 6 to 8 no.s...or..red chilli  powder 2 tbsp..
  • Jeera 1 tsp
  • Tamarind paste..2 to 3 table spoons
(According to your taste,if more chillies or spice is used then increase tamarind paste from tea spoon to table spoon)
  • Salt..to taste
  • Oil..3 to 4 tbsp
Seasoning..

  • Urad dal
  • Mustard seeds
  •  Turmeric 1/4 tsp
  •  Curry leaves chop
Method..in my way..


  • Make a paste of onion ,with red chillies..add 1 handful water and grind it in to a paste.
  • Instapot method...Turn IP on Saute mode..when warm add 3 to 4 tbsp oil.
  • Add Urad dal ,Mustard,jeera  seeds..after they crackle,add onion chilli paste and fry it..beware of burning in IP if it's not thoroughly mixed well..
Here you go..for VIDEO..

  • Fry until the raw smell goes..it will take a few minutes   to fry..
  • Then add mashed/chopped boiled potato and saute well for 2 to 3 minutes.
  • Lastly add tamarind paste and salt and scrape well in the bottom of the vessel..and stir fry..for a couple of minutes,and switch off.
  • Take off the IP pan..vessel from IP and keep it on table..transfer in to another bowl and serve..with rotis or warm rice..


Thursday, August 29, 2019

BEET ROOT CURRY

BEET ROOT CURRY..INSTAPOT WAY


Materials..


Beet root..250 gms..chopped pieces ..4 cups
Water.. 5 cups

Salt..to taste

For seasoning..


Oil..3 tablespoons
Urad dal..1 tbsp
Mustard seeds  ,jeera..each 1 tsp
Red chillies..4 no.s made into slits
Green chillie.6 no.s..slits
Curry leaves..washed and chopped
Turmeric..1/2 tsp
Hing..1 pinch

Method..



1.Place chopped Beet root pieces with water in INSTAPOT and use , pressure cook cooking mode,and  after adjusting by manual method,set  for 8 minutes. Seal it  with adjusting the position of the knob.

2.After cooking is done wait for 3 minutes,and pressure release the pressure completely.
3.Take out the cooked beetroot,and drain completely..wait for 10 minutes.

4.Place the Instapot vessel,and keep in Saute mode,add 3 tbsp oil,after heating add one by one Tadka materials starting from urad dal,mix well.
5.Add one by one,mustard,jeera,red chilli slits,mix well..cause it my burn.
6.Now Add Green chilli slits,curry leaves chop,hing,turmeric,and after mixing well, add drained beetroot chop,mix well...adjust salt..

7.Switch off the Instapot.Again mix well and wait for a minute,and take off from instapot.
8.Serve hot..blends well with steamed rice.
9..If you want both kids and elders to enjoy this one, minimize  chillies and spicy 

Wednesday, August 28, 2019

CABBAGE MOONG DAL CURRY

CABBAGE PESARAPAPPU KURA...CABBAGE MOONG DAL SABJI




Materials..

Cabbage chopped..3 cups
Pesara pappu/moong dal..3/4 cup

Table Salt..to taste
For Tadka..


Oil..3 to 4 tbsp,your choice
Urad dal ..1 tbsp
Chana dal..1/2 tbsp
Mustard seeds,jeera..1 tsp each
Red mirchi..3 no.s made into slits
Green chillies..6 no.s..made into slits
Curry leaves..washed and chopped
Hing..2 pinches
Turmeric..1/2 tsp

Method..
1.Place a pan on stove,add cabbage chop to it, add 4 cups of water and let it half boil.

2.After the cabbage is half cooked,add washed moong dal to it and cook,on the stove .The moong dal should be cooked,but not into a paste.
3.Do not use pressure cooker to cook this recipe, as the moong dal will be mashed and become a paste.
4.Strain after it is cooked.


5.Now for Tadka, place a Kadai on the stove ,add oil to it.
6.Add Chanadal and urad dal first,and fry till it's half brown,,after a minute add the remaining tadka and mix well,until nice aroma comes..including Hing and Turmeric..Mix well
7.Add the strained cabbage moong dal to it ,and cover it with lid..keep in simmer.

8.Switch off the stove. Serve with rotis or steamed rice.
Here you go..for video..


Mild curry, eaten in hot days esp,even suitable with elders and kids..If more spicyness is needed more green and red chillies are to be used..


Thursday, August 22, 2019

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
STOVE TOP METHOD..

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..A typical South Indian Brahmin families recipe..Serve with steamed rice.





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.