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Showing posts with the label GINGER

TAMARIND PULIHORA

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CHINTHA PANDU PULIHORA

Materials required..
Cooked Rice-2 cups
The rice and water should be in 1:2 ratio

Tamarind-size of a  big limeOil-4tbspsfor seasoningGreen chillis6 to 7(slits)Red chillies 4 nos..made into slitsGinger 1/2 "piece chopped finelyTurmeric/haldhi 1/2 tspCurry leavesMustard seeds-1 tspMethi seeds 2 pinchesHing/asafoetidaa  2 pinchesRed chilli powder 1/4 th tsp Methi powder 1/4 th tspSugar1/4 th tsp Chana dal 1 tbspUrad dal 1 tbsp Jeera 2 tsp Ground nuts 2 tbsp
Method:
First of all soak tamarind in hot water and extract pulp from it,do this 1 to 2 times extra so that the juice is fully extracted from the pulp. Place a pan on the stove and add 1tbsp of oil,after heating add redchilli slits,hing ,haldhi,finely chopped ginger pieces, next add tamarind pulp and after that onefourth tsp of redchilli powder,sugar,methi powderand salt.Cook in a low flame,see that it boils and the tamarind pulp becomes a thick consistant paste.(See that all the water is evaporated)Switch of…

SINDHI KADHI

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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…

UPMA/TOMATO BHATH

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UPMA - TOMATO  BAATH...Microwave Oven
Ingredients:
1 cup-200 gms-Upma ravva/Sooji1 onion- (chopped finely )1 inch -Ginger -(finely chopped)1 tomato- (chopped)2 tbsp -oil1 tsp- mustard seeds2 – 3 Green chillies-slits1 tbsp peanuts -(roasted)1tsp-Urad daal1tsp-Channa daalCurry leaves2 and 1/2 cups waterSalt (to taste)
Procedure:
In a microwave safe bowl roast sooji at Micro high  power for 2 mins. Stir in between. Transfer into a plate.Keep aside.In the same bowl add oil,and Microwave high oil  for 30 secs.Add  mustard seeds, urad daal, chana daal, and microwave at Micro high power for 3and  1/2  min.Now add onion, ginger, green chillies and tomatoes ,curry leaves and microwave at Micro high power for 3 mins. Stir in between.Add 2and 1/2 cups of water,and Micro high for 7 mins.Add, roasted semolina, nuts, salt, and Microhigh power for 3 to 4 mins. Stir in between.Serve hot with coconut chutney.

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…

ALOO CAPSICUM MASALA CURRY..ALOO SUBJI

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ALOO CAPSICUM MASALA
Aloo with  capsicum makes a good combination,and is a north indian dish copes well with naans and chhapathis,and rice etc.
Aloo-2 nos-peeled and chopped in to piecesCapsicum-4 nos chopped into  piecesJalapenos-3 nos Red-1,orange-1 no.,green-1no.for extra spicynessTomato-1no.pureedOnion-1nosGinger garlic paste-1 tspchilli powder-1 tspCorriander powder-2tspJeera powder 1/2 tspMasala powder1/4 tspSaltOil 3 tbsp
Seasoning:

Mustard seeds-1/2 tspJeeraseeds-1/2 tsp
Method:

Heat oil(2tbsp) in a pan,and after it is heated add mustard seeds and jeera,and let them splutter.Then add chopped onion and fry till they are transculent.Now add capsicum and jalapenos and cook in medium temperature till they are 70% cooked,take off and keep them aside.Then again in the same pan add the left over 1 tbsp oil and add chopped aloo and cook covered till they are halfcooked,then add tomato paste and cook for another 5 minutes.Now add the fried capsicum and jalapenos and mix well.Lastly add c…

BLACK EYED PEAS CURRY... SUBZI

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BLACK EYED PEAS SUBZI The black eyed pea,is a subspecies of the cowpea,grown around the world.This small bean has a black circular "eye" at its inner curve.Serve this tasty and healthy dish with steaming hot cooked rice and rotis. Ingredients: Dried black peas-2 cups Onion finely chopped -1cup Oil-2 to 3 tbsp Green chillies-2 to 3 minced Chopped tomatoes/puree-1 cup Ginger garlic paste-1 tbsp Garammasala powder-1 tsp Turmeric powder-1/4 th tsp Jeera powder-ground-1/2 tsp Dhania powder-1 tsp  Chilli powder-1to 2 tsp  SaltCurds-1/2 cup Cilantro-2 tbsp Method: Soak black eyed peas for 6 hours. Pressure cook the soaked black eyed peas with 2 cups of water for 2 whistles and let it cool. Heat oil in a pan,and after it is heated,add chopped onion, and fry  in low heat until transculent. Then add green chillies,ginger garlic paste ,saute well. Then add dhania,jeera ,masala powders fry for 1 minute. Next add tomato puree/pieces and cook until  mushy,and now add cooked black peas al…

BRUSSELS SPROUTS CURRY

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BRUSSELS SPROUTS CURRY

Ingredients required:


Brussels sprouts- 1 pound or 1/2 kg Oil -4 tbspMustard seeds-half tspHaldhi powder-1/4 tspOnion finely chopped -1 cupGinger garlic paste -1 tspTomatoes-pureed-1 cupCorriander/dhania powder-2 tbspJeera powder-half tspGaram Masala powder-half tspChilli powder-1 to 1 and 1/2 tspAmchur powder-1/2 tspCurry leavesSalt - to taste
Method:
Chop the brussel sprouts into 2 halves after washing well.Place a pan on the stove and put some oil in to it.After the oil is hot add mustard seeds and let them splutter.Add  turmeric powder,and curry leaves,mix them.Add finely chopped onion pieces and after frying for a little while until transculent,next add ginger garlic paste, and fry until the raw smell disappear.Add pureed tomato paste,cook/fry until cooked.Next add corriander/dhania,jeera powder, chilli powder, Masala powder and amchur one by one and stir well.Now add chopped brussel sprouts and mix gently. Cover and cook until soft but not over cooked,by mi…

TOFU-MASALA CURRY

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Tofu-Masala Curry

Ingredients:
Extra firm tofu(cut into cubes of 1inch size)Peas and Carrot - 1 CupOnion(Finely chopped/ Paste- 1 Big onion)Tomato(paste)- 4-5 MediumChilli powder- To tasteDhania powder-2 tbspGinger-Garlic Paste -1 tbspGaram Masala-1 tspSaltOil-2 tbsp
Tofu: Tofu is made from soy milk and a very good source of protein. It is sold in soft white blocks. There are many varieties of this tofu. Here we are using Extra-Firm tofu for this recipe. We have to remove the water from the tofu before we cook by placing some weight on the tofu and gently pressing it. I generally take some pan filled with water as weight. I place the tofu in a drainer and gently press that with the pan filled with water/ or any weight.

Method:

After removing the water from the tofu as mentioned above cut the tofu into small cubes.Then shallow fry the tofu until it turns light brown color and then place the tofu on a paper towel to remove the extra oil.Now take a pan and put some oil in it,now add 1/2 tsp …

SHAAM SAVERA CURRY/ SPINACH PANEER CURRY

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Shaam Savera means Evening and Morning. This is made with Spinach and grated Paneer. This is one of my favorite dishes as it is very tasty and nutritious.


Ingredients:
Spinach - 2 bunchesGrated Paneer - 1 Cup koTomato Puree - 2 CupsCream - 1/2 CupGinger-Garlic Paste - 2 TbspnsGaram Masala - 1 TbspnsSalt - To TasteGreen Chillies - 2 (To your spice level)Cloves - 3 Cardamom - 2Onion - 1 Medium(pureed)Corn Flour - 2 TbspnsCoriander powder - 1 TbspnOilSugar or Honey - 1 Tbspn
Method:
In the preparation you have to make the gravy and spinach koftas stuffed with Paneer and then you have to integrate them at last.

For Koftas:
Clean the spinach first. Take a pan and boil some water in it. Put the spinach in boiling water for 3 mins and immediately transfer them into the cold water.After 5 mins take extra water from spinach by squeezing it and chop the spinach. Now add some oil into a pan and add 1 tb spn of ginger garlic paste, chopped chillies, coriander powder, chopped spinach,salt and cook it…

SOYA TOMATO CURRY

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SOYA TOMATO CURRY
Ingredients:
Soya/peas(soaked )- 1 cupTomatoes2 nos chopped Chopped onion pieces 1/2 cupGreen chilli slits  of 4 nosDhania powder 1/2 tspJeera powder 1/2 tspred chilli powder 1/2 tspSaltGaram masala powder (optional)Oil 3 tbspMustard seeds 2 pinches Urad daal 1/2 tspMethod:
Place a pan on the stove and add oil to it.After the oil is heated add the mustard seeds and urad daal and mix well.After they stop popping add finely chopped onion ,green chillie slits, tomato pieces, soya, dhania powder, jeera powder and cook in a low flame. We can add a cup of water now for gravy. After they are cooked add chilli powder and salt and simmer it.Switch off after it is cooked and transfer in to a serving bowl.Very ideal with rotis and chapathis..

ALOO ALLAM KARAM KURA/ POTATO GINGER CURRY

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ALOO-ALLAM KARAM KURA
Aloo along with allam karam (Ginger and Green Chilli Paste) curry is one of the simplest way of cooking aloo.
Ingredients:
Boiled and mashed potato2 cupsSaltGinger and green chilli paste 2 tsp(allam pachhimirchi karam)Jeera 1/2 tspRed chillies 3 nosMustard seeds 1/2 tspCurry leaves Haldhi a pinchHing a pinchLime juice 1 tsp optionalOil 2 to 3 tbspMethod:
Place a pan on the stove,add oil to it.After it is heated add redchilli slits,jeera,mustard seeds,and toss well.Let them splutter,and after they stop spluttering add curry leaves,haldhi,hing and mix well in low flame.Lastly add Allam karam(ginger green mirchi paste) and toss well.Now add boiled and mashed aloo and salt and mix well.Let it remain on the stove for a few minutes and switch off the stove.After 10 minutes add lemon juice (optional)to the curry. Serve hot.Ideal with rotis and steamed white rice..