Showing posts with label GINGER. Show all posts
Showing posts with label GINGER. Show all posts

Wednesday, September 4, 2019

TAMARIND PULIHORA

CHINTHA PANDU PULIHORA
Materials required..

  • Cooked Rice-2 cups

The rice and water should be in 1:2 ratio

  • Tamarind-size of a  big lime
  • Oil-4tbspsfor seasoning
  • Green chillis6 to 7(slits)
  • Red chillies 4 nos..made into slits
  • Ginger 1/2 "piece chopped finely
  • Turmeric/haldhi 1/2 tsp
  • Curry leaves
  • Mustard seeds-1 tsp
  • Methi seeds 2 pinches
  • Hing/asafoetidaa  2 pinches
  • Red chilli powder 1/4 th tsp
  •  Methi powder 1/4 th tsp
  • Sugar1/4 th tsp 
  • Chana dal 1 tbsp
  • Urad 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 off the stove and let it cool.
  • Cooked  rice is required..  rice is cooked seperately.
  •  After it is cooked ,place the rice in a seperate flat bottomed bowl,spread it and mix a pinch of haldhi/Turmeric  and salt and 1 tbsp oil,and  mix evenly.See that by mixing speedly the rice is not mashed,and see that the rice grains remain seperately,dryly and  un mashed.
  • Then mix the tamarind paste and rice together(donot add the whole tamarind paste,first of all add 1 to 2 tbsp,then adjust according to your taste,by tasting it)
  • Next place a pan and add 2 tbsp of oil,and after heating add channa daal,urad dal,mustard seeds,a pinch of methi seeds,green chilli slits,jeera,hing and again a few curry leaves.
  • After spluttering,switch off then add this seasoning to the tamarind rice and mix well.
  • Taste it and adjust the sourness,and place  in a serving bowl.
  • Allow it to settle for 2 hrs,the sorness will be settled and it tastes good.


Tip:


  • The remaining tamarind paste can be stored in a dry glass bottle,after it is completely cooled. 
  • Store  in a fridge... and it stays fresh for atleast 20 days.
  • A tbsp of sesame seeds along with one redchilli should be dry roasted,make it in to powder and mix it in tamarind rice.It tastes yummy.

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.

Saturday, August 10, 2019

UPMA/TOMATO BHATH

UPMA - TOMATO  BAATH...Microwave Oven


Ingredients:
  • 1 cup-200 gms-Upma ravva/Sooji
  • 1 onion- (chopped finely )
  • 1 inch -Ginger -(finely chopped)
  • 1 tomato- (chopped)
  • 2 tbsp -oil
  • 1 tsp- mustard seeds
  • 2 – 3 Green chillies-slits
  • 1 tbsp peanuts -(roasted)
  • 1tsp-Urad daal
  • 1tsp-Channa daal
  • Curry leaves
  • 2 and 1/2 cups water
  • Salt (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.

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, October 24, 2011

ALOO CAPSICUM MASALA CURRY..ALOO SUBJI

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 pieces
  • Capsicum-4 nos chopped into  pieces
  • Jalapenos-3 nos
  • Red-1,orange-1 no.,green-1no.for extra spicyness
  • Tomato-1no.pureed
  • Onion-1nos
  • Ginger garlic paste-1 tsp
  • chilli powder-1 tsp
  • Corriander powder-2tsp
  • Jeera powder 1/2 tsp
  • Masala powder1/4 tsp
  • Salt
  • Oil 3 tbsp

Seasoning:

  • Mustard seeds-1/2 tsp
  • Jeeraseeds-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 corriander ,jeera ,chilli and masala powders and salt one by one,cook in low temperature and  mix them thoroughly.Cook for 5 min and switch off.Transfer in to a serving bowl.www. 

  • Garnish with cilantro leaves. Serve hot with steamed rice or rotis..

Tuesday, October 18, 2011

BLACK EYED PEAS CURRY... SUBZI

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 along with water and also add salt and cook until thick.I make this a bit dry.
  • After it is done,switch off the stove add curds,if u want it a bit thin n watery, and cilantro and serve.
  • Garnish with cilantro and serve.  

Sunday, August 28, 2011

BRUSSELS SPROUTS CURRY

BRUSSELS SPROUTS CURRY

Ingredients required:


  • Brussels sprouts- 1 pound or 1/2 kg
  • Oil -2 tbsp
  • Mustard seeds-half tsp
  • Haldhi powder-1/4 tsp
  • Onion finely chopped -1 cup
  • Ginger garlic paste -1 tsp
  • Tomatoes-pureed-1 cup
  • Corriander/dhania powder-2 tbsp
  • Jeera powder-half tsp
  • Garam Masala powder-half tsp
  • Chilli powder-1 to 1 and 1/2 tsp
  • Amchur powder-1/2 tsp
  • Curry leaves
  • Salt - 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 mixing periodically.
  • Add half cup of water.
  • Cook it on a low flame.Switch it off when done.
  • Server hot with rice or rotis.
http://www.oceanmist.com/products/brusselsprouts/bsproutnutrition.aspx
For nutritional facts and calories check the above link..

















Tuesday, August 16, 2011

TOFU-MASALA CURRY

Tofu-Masala Curry

Ingredients:
  • Extra firm tofu(cut into cubes of 1inch size)
  • Peas and Carrot - 1 Cup
  • Onion(Finely chopped/ Paste- 1 Big onion)
  • Tomato(paste)- 4-5 Medium
  • Chilli powder- To taste
  • Dhania powder-2 tbsp
  • Ginger-Garlic Paste -1 tbsp
  • Garam Masala-1 tsp
  • Salt
  • Oil-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 jeera to it,fry for 30 seconds.
  • Now add onion paste(/finely chopped) ,and fry till the raw smell evaporates for a few minutes.
  • Then add ginger garlic paste and fry for 2 minutes,next add tomato paste and again mix and cook  for a few minutes.
  • Add peas and carrot,lastly fried tofu cubes and cook for 2 to 3 minutes.
  • Then add corriander powder,chilli powder,garam masala powder, salt and 1/4 cup of water and cook in low flame placing the lid above..
  • It will take upto 10 to 15 minutes to be cooked.
  • After it is cooked switch off the flame and let it remain for 10 minutes to settle.
  • Serve hot  with rotis or rice.

Friday, April 8, 2011

SHAAM SAVERA CURRY/ SPINACH PANEER CURRY

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 bunches
  • Grated Paneer - 1 Cup
  • Tomato Puree - 2 Cups
  • Cream - 1/2 Cup
  • Ginger-Garlic Paste - 2 Tbspns
  • Garam Masala - 1 Tbspns
  • Salt - To Taste
  • Green Chillies - 2 (To your spice level)
  • Cloves - 3
  • Cardamom - 2
  • Onion - 1 Medium(pureed)
  • Corn Flour - 2 Tbspns
  • Coriander powder - 1 Tbspn
  • Oil
  • Sugar 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 for 5-10 mins until the moisture is gone.
  • Let it cool and then add corn flour to it and make small balls.
  • On the other side take grated Paneer and add little salt to it. Start making same number of balls as spinach.
  • Now take spinach ball into your palm and flatten it. Stuff the Paneer ball in the middle of spinach and patch all the spinach corners close in the form of a ball. Complete making these balls and deep fry it oil and keep it aside.

For Gravy:
  • Take a pan, add some oil to it. Fry cloves and cardamom for 2 minutes. Add ginger garlic paste and fry it.
  • Add pureed onion and cook until it turns brown color and then add tomato puree, chopped chillies, salt, garam masala powder and some water (3/4 cup), sugar and bring it to a boil.
  • Once boiling, simmer it and add cream to it and switch off the stove in 2 mins.
  • Serve the dish with the koftas halved and placing it on the gravy.
  • This goes well both with rice and rotis.

Thursday, October 14, 2010

SOYA TOMATO CURRY


SOYA TOMATO CURRY
Ingredients:
  • Soya/peas(soaked )- 1 cup
  • Tomatoes2 nos chopped
  • Chopped onion pieces 1/2 cup
  • Green chilli slits  of 4 nos
  • Dhania powder 1/2 tsp
  • Jeera powder 1/2 tsp
  • red chilli powder 1/2 tsp
  • Salt
  • Garam masala powder (optional)
  • Oil 3 tbsp
  • Mustard seeds 2 pinches
  • Urad daal 1/2 tsp
Method:
  • 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..

Sunday, September 26, 2010

ALOO ALLAM KARAM KURA/ POTATO GINGER CURRY

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 cups
  • Salt
  • Ginger and green chilli paste 2 tsp(allam pachhimirchi karam)
  • Jeera 1/2 tsp
  • Red chillies 3 nos
  • Mustard seeds 1/2 tsp
  • Curry leaves
  • Haldhi a pinch
  • Hing a pinch
  • Lime juice 1 tsp optional
  • Oil 2 to 3 tbsp
Method:
  • 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..