Showing posts with label CURRIES. Show all posts
Showing posts with label CURRIES. Show all posts
Wednesday, August 11, 2010
Gongura : 1 bunch
Onion : 1
Green chillies : 4
Oil : 2 tbspns
Urad dal : 1/2 tspn
Chana dal : 1 tspn
Cumin : 1/2 tspn
Mustard seeds : 1/4 tspn
Dry red chilly : 1
Garlic : 4 pods
Curry leaves : 1 sprig
Fenugreek powder : 1/4 tspn
Salt : as required
Chilly powder : 1/2 tspn
Turmeric : pinch
Coriander powder : 1 tspn
Preparation:-
- First pluck gongura leaves from the stalks , wash them , chop them and dry them .
- Heat a pan add oil , when hot add dry red chilly, urad dal, chana dal, cumin seeds, mustard seeds, crushed or chopped garlic, green chillies, curry leaves and fenugreek powder.
- Add chopped onions and add pinch of salt. Cook till onions turn lite brown.
- Add chopped gongura and fry till they turn their color.
- Add salt, chilly powder, turmeric and coriander powder. Fry till oil oozes out and switch off stove.
- Serve with hot rice and ghee.
Wednesday, December 30, 2009
Serves : 2
Ingredients :-
Spinach : 1 bunch
Onion : 1 small
Tomato : 1 Plum
Green chillies : 2
Curry leaves : 1 sprig
Ginger garlic paste : 1/4 tspn
Oil: 1tbspn
Dry red chillies : 2
Cumin : 1/4 tspn
Turmeric : 1/8 tspn
Salt : 1 tspn
Chilly powder : 1/4 tspn
Coriander powder : 1/4 tspn
Garam masala : 1/4 tspn
Coriander leaves : 3 sprigs
Preparation :-
- Clean 1 bunch of spinach and chop finely.
- Chop onion , tomato , green chillies and freshly pound ginger garlic paste.
- Heat a pan add oil and when hot add dry red chillies , cumin seeds , green chillies and curry leaves . Once they are fried add onions and pinch of salt and fry till golden brown.
- Add ginger garlic paste and turmeric and fry for 2 mins.
- Add chopped spinach and fry till done . Cook covered.
- Once spinach is cooked add salt , chilly powder , coriander powder and garam masala powder and mix nicely.
- Add chopped tomato and cook covered till tomato turns mushy.
- Finally add coriander leaves and switch off stove.
- Serve it with rice or rotis.
Tuesday, December 29, 2009
Pachi Carrot Thurumu Kura / Raw Grated Carrot Curry
0 comments Posted by MY WORLD OF RECIPES at 2:26 PM
Carrots : 2
Lemon : 1/2
Salt : 1/2 tspn
Coriander leaves : 3 sprigs
Oil : 1 Tbspn
Dry red chillies : 2
Garlic : 1 big pod
Green chillies : 3
Cumin seeds : 1/4 tspn
Mustard seeds: 1/4 tspn
Curry leaves : 1 sprig
Preparation :-
- Take 2 big carrots and peel its skin.
- Grate carrot using the big wholes of the grater.
- To the grated carrot add salt and squeeze juice of lemon (plz use fresh lemon and dont use bottled lemon juice) and mix nicely.
- Finely chop coriander leaves and add it to the grated carrot .
- Heat a pan add oil and make talimpu by adding dry red chillies , cumin and mustard seeds . Next add finely chopped green chillies and crushed garlic and fry till done. Add curry leaves and once they turn crisp switch off stove and add this talimpu to grated carrot and mix nicely.
- Serve this with rice or rotis.
Tuesday, December 8, 2009
Eggs : 3
Onions :1 big
Tomato :1
Green chillies : 2
Ginger garlic paste : 1/4 tspn
Tamarind : 2 blue berry size
Oil : 1 Tbspn
Dry red chillies: 1
Cumin and Mustard seeds : each 1/4 tspn
Salt : 1 tspn
Chilly powder : 1/2 tspn
Turmeric : 1/8 tspn
Coriander powder : 1/2 tspn
Coriander leaves : 5 sprigs
Preparation :-
- Boil eggs , remove their shells and put vertical slits on them.
- Chop onion , tomato and green chillies . Soak tamarind or microwave in sufficient water for 1 minute and when it cools take the juice out of it.
- Heat a shallow pan and add 1 tbspn oil . Make tempering by adding dry red chilly , cumin and mustard seeds.
- Then add ginger garlic paste if it is freshly ground if not add it after onions.
- Add green chillies and onions and fry till golden color.
- Then add all spices like salt , chilly powder , turmeric and coriander powder and fry for a minute.
- Now add tomato and fry till mushy and then add eggs. Fry for a couple of minutes.
- Now add tamarind juice and add sufficient water according to ur required consistency.Cook covered for 10 -15 mins .
- Finally add finely chopped coriander leaves and give a good mix and switch off stove .
- Serve it with hot rice or rotis
Tuesday, December 1, 2009
Vankaya Kothimeera Karam / coriander stuffed brinjal
6 comments Posted by MY WORLD OF RECIPES at 10:23 AM
This is a famous andhra dish done in all parts of Andhra pradesh . Andhra is famous for stuffed brinjals and there are numerous varities of stuffed brinjals and here is the recipe of famous vankaya kothimeera karam kura( coriander masala stuffed in baby brinjals) .
Serves : 3 adults
Baby brinjals : 8
Coriander leaves : 1 big bunch
Garlic : 1 big pod
Ginger : equalent piece of garlic
Coconut : 2 tbspn (fresh / frozen)
Green chillies : 4
Cumin Seeds : 1/4 tspn
Salt : 2 tspns
Oil : 2 Tbspns
Preparation :-
- Wash brinjals and wipe them with cloth.
- Clean coriander leaves and chop it , you can even use the tender coriander stems . Chop ginger , garlic and green chillies.
- Grind ginger , garlic , green chillies , coconut , coriander leaves, cumin seeds and 1 & 1/2 tspn of salt to a fine paste. If required add few drops of water while grinding . Do not add more water , you can not stuff it .
- Put a plus slit on each brinjal on opposite side of the stem till half the length with the stem intact.
- Stuff this coriander mixture in brinjals . Stuff as much as u can.
- Heat a flat non stick pan , add oil and when hot add stuffed brinjals and saute them . Immediately add 1/2 tspn salt on brinjals . Mix it and cover with a lid.
- Fry brinjals till 3/4 th done and then add remaining coriander paste .
- Fry uncovered till brinjals are perfectly cooked and masala drys out. You can increase the flame to dry out the masala , stirring continuously without burning the bottom.
- Once done cover it with a lid and switch off stove and after 5 mins transfer it in to a serving bowl.
- Serve it with hot rice and ghee. Also goes good as a side dish for sambhar or dal . I even love to have it with curd.
Thursday, October 15, 2009
Serves :- 2- 3 Adults
Baby brinjals : 7-8
Eggs : 2 -3
Onion : 1
Tomato :1
Green chillies : 2
Ginger garlic paste : 1/4tspn
turmeric : pinch
Coriander powder : 1/2tspn
Garam masala powder : 1/8tspn
Salt :1tspn
Chilly powder : 1/2tspn
Tamarind : blue berry size
Oil : 2tbspns
Coriander leaves : 5 sprigs
Preparation :-
- Take 7 or 8 baby brinjals , 2 or 3 eggs , 1 onion , 1 tomato , 2 green chillies , 1 blue berry size tamarind .
- Boil eggs , peel out the shells , put vertical slits . Wash brinjals , Put cross slits on each of them with stem intact and put them in salted water. Chop onion , tomato , green chillies . Microwave tamarind in water bowl for a minute and let this cool. Extract the juice from tamarind.
- Heat a pan add 1tspn oil and fry eggs till golden color and put them in a bowl .
- In same pan add 1tbspn oil and fry brinjals with a 1/2 tspn salt till they are perfectly done.
- Put fried eggs and brinjals aside.
- While eggs and brinjals are frying simultaneously take another pan add 1 tbspn oil and fry green chillies till they are fried.Add onions and fry till golden brown. Next add pinch of turmeric and ginger garlic paste . Fry for a minute.
- Next add tomato and fry till mushy.
- Now its time for spices. Add 1tspn salt , 1/2tspn chilly powder , 1/2tspn coriander powder , 1/8tspn garam masala powder. Fry for a minute.
- Add tamarind juice and after a minute switchoff stove . Let this cool.
- Grind this onion tomato mixture with little amount of water to a fine paste.
- Heat a shallow frying pan add 1tspn oil , add 1/8tspn of ginger garlic paste and fry for a minute. Add fried eggs and brinjals and fry for a minute .
- Add grinded paste and add water till it reaches ur required consistency .
- Let eggs and brinjals boil fully in this gravy .
- Finally finish it of by adding few finely chopped coriander leaves and switch off stove. Serve this hot with rice or roti and enjoy delicious Andhra special dish vankaya kodiguddu pulusu.
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