Ingredients:
Karela : 250 gms
Potato : 100 gms ( a big size potato)
Curd : 2 tbsp
Chilli Powder according to spice tolerence
Turmeric Powder
Salt to taste
Oil : 1 tbsp
Jerra : 1/2 tsp
Halve the karela, scoope out the seeds and cut it into thin slices. Peel the skin on potata and cut it into small cubes. Wash the karela in running water. drain and keep.
Heat 1 tbsp oil in a kadai and saute the karela for 5 minutes. Mix the curd, chilli powder and salt to karela and keep it aside. Heat 1 tbsp of oil. Add jeera. when it crackles add potato, haldi, salt and chilli powder when the potato is done almost. add the karela with curd. Cook in slow fire till it turns to golden brown.
Saturday, March 6, 2010
Karela
Ingredients:
Karela .. 250 gms
Oinion .. 1
Cashew nuts chopped : 1 tbsp
Anardhana or amchur powder : 1/2 tsp
chilli powder : 1 tsp
Turmeric powder: 1/4 tsp
Cooking Oil 1 tbsp
salt to taste.
Halve the karela and scoope out the seeds. cut it into thin pieces. marinate it adding salt for about 10 mnutes. Wash the karela in running water and drain.
Heat oil in kadai add 1 tsp of jeera. when it crackles add chopped onion saute it till it is transparent. Add the maalas. saute it for 1 minute. then add karela. add salt and haldi. cook it in slow fire stirring occasionally. Take it out when it turns brown. can be had with roti
Karela .. 250 gms
Oinion .. 1
Cashew nuts chopped : 1 tbsp
Anardhana or amchur powder : 1/2 tsp
chilli powder : 1 tsp
Turmeric powder: 1/4 tsp
Cooking Oil 1 tbsp
salt to taste.
Halve the karela and scoope out the seeds. cut it into thin pieces. marinate it adding salt for about 10 mnutes. Wash the karela in running water and drain.
Heat oil in kadai add 1 tsp of jeera. when it crackles add chopped onion saute it till it is transparent. Add the maalas. saute it for 1 minute. then add karela. add salt and haldi. cook it in slow fire stirring occasionally. Take it out when it turns brown. can be had with roti
Sunday, February 21, 2010
Ginger Chutney
Ingredients:
Ginger - 2 large pieces.
Mustard Seed: 2 spoons
Urad dal: 1 tablespoon
Dried red Chillies: 4-5
Tamarind: small piece
Jaggary: 1 spoon (according to taste)
Salt to taste.
Method:
Add oil (2tbsp) in a pan and heat. Add mustard, and when it starts popping, add urad dal, ginger and the red chillies. Fry till dal turns pink. Remove from fire. Cool, and grind with tamarind, salt and jaggery in a blender.
Ginger - 2 large pieces.
Mustard Seed: 2 spoons
Urad dal: 1 tablespoon
Dried red Chillies: 4-5
Tamarind: small piece
Jaggary: 1 spoon (according to taste)
Salt to taste.
Method:
Add oil (2tbsp) in a pan and heat. Add mustard, and when it starts popping, add urad dal, ginger and the red chillies. Fry till dal turns pink. Remove from fire. Cool, and grind with tamarind, salt and jaggery in a blender.
Monday, February 15, 2010
Morkootan
Ingredients for the gravy:
Curd : 2 cups
Salt : to taste
Green chilli: 5-6 (according to the spice tolerance)
Grated coconut: 1 cup
For seasoning:
Cooking Oil : 1 tsp
Mustatard : 1 tsp
Fenugreek(Methi seeds) : 1/4 tsp
Red chilli(whole) : 2
curry leaves : 8-9
Vegetables which can be used :
White Pumpkin
Red pumpkin
Yam
Arvi
Fresh methi
Bhindi
freshly made dal vadas.
Method:
If it is pumpkin - 1 cup cut into big cubes. Boil it in water with haldi and salt.
Yam/Arvi : Boil it in cooker. Yam skin to be peeled before cooking.
Beat the curd and keep. Grind coconut with green chilli to a fine paste adding the beaten curd.
Add enough buttermilk (beaten curd) to the required consistency. Add the cooked vegetables into the gravy and boil it in slow fire till it starts frothing. Remove it from fire. Add curry leaves. Season it with mustard,methi seeds and red chilli.
For Vada. Soak 1 cup toor dall, 1/2 cup chana dal, 1 tbsp urid dall and little rice. grind it coarse with salt, green chilli/red chilli and asafoetida. Make small lime size balls, flatten it and deep fry.
Curd : 2 cups
Salt : to taste
Green chilli: 5-6 (according to the spice tolerance)
Grated coconut: 1 cup
For seasoning:
Cooking Oil : 1 tsp
Mustatard : 1 tsp
Fenugreek(Methi seeds) : 1/4 tsp
Red chilli(whole) : 2
curry leaves : 8-9
Vegetables which can be used :
White Pumpkin
Red pumpkin
Yam
Arvi
Fresh methi
Bhindi
freshly made dal vadas.
Method:
If it is pumpkin - 1 cup cut into big cubes. Boil it in water with haldi and salt.
Yam/Arvi : Boil it in cooker. Yam skin to be peeled before cooking.
Beat the curd and keep. Grind coconut with green chilli to a fine paste adding the beaten curd.
Add enough buttermilk (beaten curd) to the required consistency. Add the cooked vegetables into the gravy and boil it in slow fire till it starts frothing. Remove it from fire. Add curry leaves. Season it with mustard,methi seeds and red chilli.
For Vada. Soak 1 cup toor dall, 1/2 cup chana dal, 1 tbsp urid dall and little rice. grind it coarse with salt, green chilli/red chilli and asafoetida. Make small lime size balls, flatten it and deep fry.
Sunday, November 15, 2009
Cucumber raitha
Ingredients:
Cucumber : 1
Salt to taste
Green chilli : 1
Coriander leaves 1 tbsp
Curd : 1 cup
Grate the cucumber. Add salt. Beat the curd and mix it with cucumber. add the green chilli and coriander leaves. No seasoning required.
Method (2)
Grind 2 tbsp of coconut with green chilli and qtr tsp of mustard seeds and mix it. Season it with mustard seeds 1 tsp and 1 red chilli.
Cucumber : 1
Salt to taste
Green chilli : 1
Coriander leaves 1 tbsp
Curd : 1 cup
Grate the cucumber. Add salt. Beat the curd and mix it with cucumber. add the green chilli and coriander leaves. No seasoning required.
Method (2)
Grind 2 tbsp of coconut with green chilli and qtr tsp of mustard seeds and mix it. Season it with mustard seeds 1 tsp and 1 red chilli.
Sambar - Mixed Vegetable
Ingredients:
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp
Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp. Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida. Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp
Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp. Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida. Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves
Brinjal and lobia seeds
Ingredients:
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli. when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli. when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)
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