Showing posts with label TAMARIND. Show all posts
Showing posts with label TAMARIND. Show all posts

Sunday, September 15, 2019

MUKKALA PULUSU...

MUKKALA PULUSU....

A traditional Andhra variety stew made wilh many vegetables, usually done in marriage functions and Ashrams..usually in traditional brahmin families it's done..

Materials..




  • Bottle gourd/anapa Kaya .. chopped cubes
  • Sweet potato/chilakada dumpa cubes
  • Drumstick/mulakkada..pieces
  • Bhendi/ bendakaya.. chopped long pieces
  • Green chillies..4 to 5 no.s..make slits
  • Corriander leaves.. chopped
  • Curry leaves...chopped
  • Jaggery...2 to 3 tbsp
  • Salt..to taste
  • Rice flour..2 tbsp
  • Tamarind..1 big lemon size .. squeeze thick tamarind juice with 2 glasses of water



For seasoning..


  • Oil..3 tbsp
  • Mustard seeds..1 tsp
  • Methi seeds..1/4 tsp
  • Asafoetida..a pinch
  • Red chillies..3 no.s..make slits
  • Turmeric powder..1/4 tsp



  • Here you go..for video..





Method...

  • Place a pan on the stove add  4 glasses of water,and add bottle gourd cubes and sweet potato cubes and boil for 5 minutes in medium flame.
  • After 5 minutes add,bhendi,and drumstick pieces along with green chilli slits..and let it boil..for another 10 min .
  • Add prepared thick tamarind juice and add to the veggies,and boil,(prepare juice by  fully squeezing with 2 glasses water)..
  • Meanwhile make tadka with oil,and Mustard and methi seeds along with asafoetida and  red chilli slits..in  a pan..keep aside.
  •  By now the vegetable cubes are cooked and become tender,so add prepared tadka..and also add jaggery,corriander and curry leaves chop..let it boil..add salt.
  • Lastly add 1 to  1 and 1/2 tbsp rice flour in half cup water,mix well,and add to the boiling stew..let it boil for 3 more minutes..
  • Lastly add handful chopped coriander leaves and switch off the stove..
     



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.

Thursday, August 29, 2019

SAMBAR WITH VEGGYS

SAMBAR WITH VEGGYS

Veggie sambar makes a meal complete,and it's tasty with both steamed rice and idols in breakfast

Here you go..For video..

Materials..

Tur dal 1 cup
Vegetables..Bottle gourd ..small piece,peeled and chopped
Tomatoes..2 big chopped
Drumsticks...frozen..6 pieces
Bhendis..3 cut off the ends,and chop into 1 inch pieces
Peas..handful
Onion..1 medium ..chopped
Garlic..5 flakes..finely chopped
Ginger..1/2 inch piece ..finely chopped
Tamarind .. juice extracted from medium lemon sized with 3 to 4 cups of water
Turmeric..1/2 tsp
Dhania/coriander powder..2 tbsp.
Sambar powder..2 tbsp
Red chilli powder..1 tsp
Salt..to taste

For Seasoning..
Oil..3 tbsp
Mustard seeds..1tsp
Methi seeds..1/4 tsp
Jeera 1/4 tsp
Red chilli slits..of 3 no.s
Curry leaves..2 twigs..
Coriander leaves..chopped


Method..

1...Tur dal 1 cup is washed and  cooked with 2 cups of water in the INSTAPOT, in manual mode for 11 minutes.. after done,leave it for 10 minutes.
2...Now pressure release it..After opening it,mix it well.
3...Add chopped vegetables,along with onion chop, and INSTAPOT cook again for 7 minutes,manually.
4...After done,leave it for 10 more minutes,so the veggies will be steamed well and cooked..now pressure release,and take out from IP.
5...Cooking like this in 2 step procedure,is because..it cuts the cooking time,of boiling vegetables on stove top...it works for me.
6...Now stove top method...Place a pan on the stove ,add 2 to 3 tbsp oil,and add seasoning materials,mustard,jeera,methi seeds,red chilli slits and fry well for 2 minutes..
7...Add garlic chop to the seasoning,and fry well till the raw smell goes.

8...Add cooked Tur dal with veggies to the seasoning,mix well.
9...Add tamarind juice, and add corriander/Dhania powder,chilli powder,salt,and sambar powder,mix well and let it cook.

10...Check the consistency of the sambar,whether it's thick,dilute it with more water..

11...Add Curry leaves and corriander leaves,after boiling and cooking,in low flame, switch off the stove..
12..Serve with steamed rice and idlis..


Sometimes ..we can fry the onions and veggies seperately with oil in a pan,and use in sambar..


Monday, August 26, 2019

GONGURA PAPPU..RED SORREL LEAVES DAL

GONGURA PAPPU..


GONGURA PAPPU.. this is the second variety,a small variation from 1st variety..the sharp tangy touch of this daal makes it very tasty..it can blend well with steamed rice and rotis.

Materials required..


Tur dal.. 1 cup
Gongura ..2 cups
Cleaned,plucked and washed well.and chopped

Onion..1 medium...Finely chopped
Tomatoes..1 no.chopped

Green chillies..6 no.s
Garlic..6 flakes..finely chopped
Tamarind paste 1 to 1 and 1/2 tbsp

Chilli powder..1 to 1 and 1/2 tsp
I used only 1 tsp

Turmeric powder..1/2 tsp
Salt..to taste

Materials for Tadka..

Oil..1 to 1 and 1/2 tbsp
Mustard seeds..1 tsp
Methi seeds..2 pinches
Red mirchi..2 no.s
Made into slits
Jeera..1/2 tsp optional

Method..

1..Place a pan on the stove and add oil to it..Next add mustard and methi seeds,along with red chilli slits.
2.After they splutter ,add Garlic flakes and fry well until the raw smell goes.
3.Now add onion chop and green chilli slits and fry until onion turns transculent.
4.Then add tomatoe chop, and fry until they turn mushy.
5.Now add Gongura leaves chop,and fry well,placing the lid..it should turn soft and mushy. No doubt it takes more than 15 minutes..in low flame.
6.Meanwhile pressure cook..or instacook washed Tur dal with 1 :2 and 1/4 water..I use 2 and 1/2 water in instapot. Mash well after removing it out.
7.After gongura mixture is cooked well,add cooked Tur dal,and mix well.
8.Now add turmeric powder,chilli powder,and salt..and cook.

9.Add 1 to 1 and 1/2 tbsp tamarind paste,if the tangy sourness is not sufficient..if gongura leaves are too tangy then no need to add..tamarind paste.
10.Check the taste and then add tamarind paste..cook for 5 more minutes in low flame,switch it off and cover with a lid..
11.Serve with steamed rice and rotis.

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 11, 2019

ANAPAKAYA PAPPU...BOTTLEGOURD DAAL..SORAKAYA DAAL

ANAPAKAYA /SORAKAYA PAPPU..LAUKI KA DAAL

Bottle gourd..sora kaya is a very common vegetable soft dish which we use often in our kitchens.An easy and well to match with rice and rotis,this daal will be fine with kids too.
Materials..
Tur daal.. kandi Pappu  ..1cup
Sorakaya.. Anapakaya..chopped into cubes..2 cups
Green chillies 4 to 5..made in to pieces
Tamarind paste 1 spoon...a must to add
Salt..to taste
For Tadka..
Oil 2 tbsp
Mustard seeds..1 tsp
Methi seeds..1/4 tsp
Urad daal seeds..1 tsp
Red mirch 2,cut in to pieces
Haldi..1/4 tsp
Hing.. a pinch
Or
Garlic chop 1tsp finely cut
Curry leaves chop ..
Procedure..
1.Tur daal is to be preroasted(optional) and washed well.
2.Pressure cook turdaal  along with bottle gourd..sora kaya cubes and green mirchi slits,in 1:2 water ratio ,for 2 whistles..switch off the stove before 3 rd whistle starts.Set aside for  more than 45 minutes.Let it cool.
3.Place a Kadai on stove,add oil and heat it,then add mustard seeds,methi seeds,and red mirchi pieces,let them splutter.
4.Now add hing or garlic chop and mix well,add Curry leaves chop too.
5.Meanwhile,before starting Tadka,remove cooked daal from cooker and mash well. Keep it aside.
6.Add còoked daal to the Tadka,and add 2 ounces of water ,(adjust water)..along with tamarind paste,mix well,let it boil for 5 to 10 minutes in low flame.
7.Mix well and place the lid,and switch off the flame.
8.Serve with rotis or rice



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.

Sunday, August 1, 2010

ALOO ULLIKARAM KURA

ALOO ULLI KARAM KURA..POTATO ONION CURRY..

There are many varieties we do with aloo,and here is one such variety without spices..

Materials..


  • Aloo..2 cups

Boiled and mashed aloo

  • Onions 1 no chopped
  • 2 redchillies(onions +redchillies)

These two are  made into paste-1/2 cup

  • Tamarind paste-1 tsp

For seasoning:


  • Oil  3 tbsp
  • Urad dal 1/2 tsp
  • Channa daal 1/2 tsp
  • Red mirchi slits of 3 nos
  • Mustard 1/2 tsp
  • Green mirchi 2 nos
  • Curry leaves 
  • Haldhi a pinch

Method:


  • Place a pan on the stove,add 2 tbsp oil to it and let it heat.
  • After it is heated add mustard seeds,urad and channa daals, red chilli slits, and after they are popped add green chilli slitsand curry leaves.
  • Saute well,now add the redchilli onion mixture and fry for 3 to 4  mins, in low flame .
  • Now add the mashed aloo and mix well,lastly add 1 tsp tamarind paste(or make tamarind juice with 1/4 cup of water)and saute well..
  • It will take 3 to 5 mins time to cook and settle.Switch off the stove,

and serve hot with hot rice or rotis..

Tuesday, April 20, 2010

CUCUMBER DAAL..DOSAKAYA PAPPU

CUCUMBER DAL..DOSAKAYA PAPPU

Materials..


Cucumber pieces..chopped -2 cups
Tomato ..4 nos diced
 Tamarind paste.. 3 table spoons
Salt..To taste

Dosakaya pappu, will be tasty  if proper amount of Tamarind paste ot Tomatoes are   used..For tangy touch.

 For Seasoning:

Mustard seeds ..1 tsp
Jeera ..1/2 spoon
Red chillies ..3 nos(made into slits)
Green chillies ..4 to5 nos as per choice
Curry leaves..chop
Turmeric..1/4 tsp
Garlic ..Nice taste..or
Hing optional
Oil ..2 table spoons

Method:


  • First season it...place a small kadai on the stove,add Oil to it.
  •  After it gets heated add Mustard seeds,Jeera,Red chillie slits saute well.
  • Then add Green chillie slits,Curry leaves and Garlic or hing.
  • Keep aside a tsp of fried seasoning to garnish the dal in the end.
  • Lastly add Cucumber slits,and immediately add  water,to the same  kadai for cooking Daal .
  • The ratio of Dal n Water should be 1:2 1/2.. I prefer in my cooking
  • Transfer in to a Pressure cooker and Pressure cook till 3 to 4 whistles till done.
  • Let it cool,and transfer to a Serving Bowl.
  • Garnish with the seasoning keep aside.

Monday, April 5, 2010

AAVA PETTINA..ARATIKAYA KURA

Aratikaya Kura:

Aratikayalu 2 nos
(first peel off the skin andchop Raw Bananas)
Salt to taste.
Turmeric powder a pinch.
Tamarind paste 2 spoons(tsp)
For Seasoning:
Oil 2 tbsp
Bengal Gram dal 1/4 spoon
Urad dal 1/2 sp
Red Chillies 4 nos(slits)
 Haldi a pinch
Curry Leaves

AVA PASTE:

1 spoon Mustard seeds
Green Chillies 3 nos(slits)
Haldi a pinch
Salt a pinch

METHOD:

Pressure cook the chopped Raw Bananas pieces with a pinch of Haldi, and Tamarind Paste and Water 2 glasses.after 3 whistles switch off the Stove and keep it aside.
Place a Kadai on the stove ,and add Oil in it.Then add the seasoning materials to it one by one.After its fried add the boiled Raw Bananas ,Curry leaves to it.Mash it with a Handle slightly.Then add the Ava paste to the boiled curry and mash it fully either with a hand(washed) or else with a big spoon.
Its very good if eaten with Rice or Chhappathi

Wednesday, March 24, 2010

THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU



THOTA KURA AVA PETTINA PULUSU:






There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice..Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.



Ingredients:


  • Thota kura..Amaranth leaves..4 cups
  • Tamarind juice
  • Salt..to taste



Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of
nutrients evaporating we use very less water.After it is cooked keep it aside.

Tamarind juice-approximately prepare with 4 cups  of water from a big  lime sized tamarind.

Salt to taste.

 1 and 1/2 table spoons rice flour(add half cup of water to it and keep aside).



Seasoning:





Oil..3 tbsp
Mustard seeds..1 tsp
Fenugreek/methi seeds..1/4 tsp
Red chillies..4 to 5..make slits
Green chillies..5 to 6..make slits




AVA mixture:
Mustard seeds..1 tsp
Red chilli..1 no.
Salt..a pinch
Turmeric powder..a pinch

Method...Grind one tea spoon of mustard seeds, with a red chillie, a pinch haldi,a pinch salt, with 4 spoons water.Keep it aside.


Method of preparing ...





  • Place a kadai ,for seasoning,add oil,mustard methi ,and red chillies slits.
  • When splutters add tamarind juice, and boiled thotakura leafy vegetable ,and salt and boil it,in medium fire.
  • Let it boil atleast for 10 to 15 minutes,after it is boiled and cooked add the rice flour water mixture,to the pulusu.
  • Let it boil for another 5 minutes.After it is cooked,switch off the stove.
  • Then add the AVA mixture(paste) to the pulusu,then thoroughly mix it and keep it covered with a lid aside.
Here you go for..video..




If at all you require it more spicy add  1 to r more chillies.
But to enjoy the taste and aroma of ava pettina dishes,eat only one hour after cooking it..


BACHHALI KURA AVA PETTINA PULUSU:
Here is the picture of bachhali kura pulusu,every thing is the same proceedure... traditional East n west Godavari vegetarian families prefer such varieties..