December 22, 2012

Chikkudikaya Koora




Ingredients:
500g chikkudikayalu(Broad Beans)
2 onions
4 tomatoes
1/4tsp turmeric powder
1/2 tsp red chilli powder
1/2tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/4 tsp chana dal
1 sprig curry leaves
salt
oil
  • Remove the stalks,wash and boil with enough water.
  • Heat oil in a pan add mustard seeds,cumin seeds,urad and chana dal,curry leaves.
  • When the dal turns brown add chopped onion and fry them.
  • Add chopped tomatoes,salt,turmeric powder mix well cover and cook until tomatoes are soft.
  • Mix in boiled beans and cook for 5 min with lid on
  • Add red chilli powder mix well cover and cook for around 10 min.
  • Turn off the flame when no water left and serve it with plain rice.

December 19, 2012

Thepla

This is snack item from gujarat which resembles the paratha and makes up for a picnic or journey food.
Ingredients:
2cups wheat flour
1 cup fenugreek leaves
2tsp chopped coriander leaves
1tsp seesame seeds
1/2 tsp cumin seeds
1/4-1/2tsp red chilli powder
1/4 tsp ginger garlic paste
salt
1tsp oil
  • wash the methi leaves and mix with all the  other ingredients above.
  • Now add water little by little and make into a soft dough.Keep it aside for 20min.
  • Now make balls of babypotato size and roll them to a little bigger size than poori.
  • Fry them on tawa by applying oil on both sides.
  • This is to be served with any vegetable chutney or pickle or curd.
Tips:Instead of methi leaves we can also use grated vegetables.

December 17, 2012

Kaakarakaya Vepudu

Ingredients:
250gms Bitter gourd
1 onion
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil
Powder:
1/2 tsp urad dal
1/4 tsp chana dal
1/2 tsp cumin seeds
1tsp grated dry coconut
pinch jaggery
  • Peel the skin,wash and slice the bitter gourd.
  • soak them in water along with little salt and turmeric for 15 min.
  • After 15min mix well the bitter gourd pieces with hand and squeeze the pieces.Discard the water.
  • Now shallow fry the bitter gourd pieces until light brown and keep it aside.
  • Dry roast the ingredients under powder except jaggery.
  • Grind them into fine powder lastly add jaggery and grind again.
  • Now heat 1tsp oil in a pan,add mustard seeds,curry leaves.
  • Add sliced onion and fry until light brown,after that add powder,salt,red chillipowder and fried bitter gourd pieces.
  • Mix them well and fry for a min or two.
  • Turn off the flame serve it with plain rice.

December 7, 2012

Dry Chicken Curry

Ingredients:
500g chicken
1 onion(chopped finely)
2 tomatoes(chop them)
salt
1-2 tsp ghee
1tsp coriander leaves(chopped)

Masala:
1tsp coriander seeds
3 cloves
2 cinnamon pieces
1tsp ginger garlic paste
1tsp grated coconut
8 dry red chillies
2 onions
1/2 fist coriander leaves
  • First grind the dry ingrdients under masala into fine powder.
  • Then add remaining ingredients and gind them in to fine paste.
  • Heat ghee in a pan fry onions until brown and then add washed chicken pieces,salt,tomatoes mix well and cook for 15 min with lid on.
  • Add ground masala paste and water and cook until the gravy thickens.
  • Garnish with coriander leaves and serve it with plain rice or chapathi.
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December 4, 2012

Ragi Idli


Ingredients:
7 tsps Ragi flour
1cup urad dal
1 1/2 cup idli ravva
salt
  • Soak urad dal and ravva seperately for minimum 4 hrs.
  • Grind urad dal dal into a thick paste by adding little water.
  • Remove the water and squeeze the ravva and add to the urad dal paste and mix well.
  • Now add ragi flour little by little and mix well.
  • Let it ferment overnight or for minimum 10 hrs.
  • Add salt before use.Smear the idli plates with oil and pour the batter in the moulds and steam them for around 15 min.
  • Turn off the flame leave it for few min,remove the lid and cool it for few seconds and take them to serving plate.
  • Serve this ragi idli with any chutney or pickle of your choice.

Share your opinion on the recipe as it helps me improve the content of this blog,thanks