Showing posts with the label OIL


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 taste
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…



Snake gourd/Potlakaya-2 cups
Chopped in to pieces
Oil 2 tbsp
Urad daal 1tsp
Channa daal 1 tsp
Mustard seeds 1/4 tsp
Red chilli 3 nos
Made in to slits
Green chilli 2to 3 nos-slits
Hing optional
Curry leaves
Chilli powder 1/4 th  tsp
Turmeric powder 2 pinches
Add 1/2 tsp salt to the chopped snake gourdpieces,mix well,keep it aside  for 5 minutes.
Now press the chopped  pieces well for 2 to 3 minutes,with your hand and squeeze out /remove the water.
Place the squeezed pieces in a bowl aside. Now place a kadai on the stove with oil in it.
After the oil gets heated add urad and channa daals,mustard seeds,red chilli slits one by one.
After they splutter add green chilli slits and curry leaves and mix well.
Now add the squeezed snakegourd pieces,turmeric powder,mix well,and place the lid.And cook in a low flame,by placing the lid ,the curry will be cooked with water vapour.

After 10 minutes add required  salt and chilli powder too,and mix well.Let it simm…


VADA PULUSU.. stew ia a delicacy from the Ongole and Nellore regions in Andhra Pradesh. A variation from routine Sambhar,rasam and kadi.


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…