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Saturday, December 31, 2011

Jelebi



Ingredients:
                       All Purpose Flour/ Maida: 1 cup
                       Rapid Rise Yeast:  1 tspn
                       Corn Starch: 2 tspn
                       Yoghurt/Curd: 1 tbspn
                       Oil: 1 tspn
                       Warm Water: 3/4 cup
                       Cardamom Powder: 1/8 tspn
                       Oil + 2-3 tbspn ghee for deep frying 


For Syrup:
                     Sugar: 1 1/4 cups
                     Water: 1 cup
                     Lemon juice: 1 tspn
                     Cardamom Powder: 1/4 tspn


Method:
                  1.  In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.
                   2. Add yoghurt, oil and warm water and  mix thoroughly ( make sure there are no lumps formed).
                   3.  Keep this bowl in a warm place and allow the batter to rise for 30 mins.
                   4.  In a heavy bottom pan, add water, sugar and cardamom powder and mix well.  Cook for 15-20 mins on medium heat.
                   5. Reduce the flame to low heat and add lemon juice.
                   6. Mix the fermented batter and put it in a mustard or ketchup bottle.
                   7. Heat oil and ghee in a pan on medium heat.  Switch off the flame for sugar syrup so that it does not become too thick.
                   8. Squeeze out the batter into hot oil  in a circular motion.  Fry until bottom side is light golden brown and flip once to cook the other side.
                   9.  Remove the jelebi and Shake off excess oil and place directly into sugar syrup.
                   10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.
                   11. Continue frying remaining jelebis.
                   12. Serve hot.


NOTE: 
                   1. Jelebis will remain fresh for 4-5 days unrefrigerated.
                   2. This recipe makes about 35 jelebis. 


Source:  showmethecurry.com



Monday, December 19, 2011

Baingan bartha


Ingredients:
                       Eggplant: 1 lb approx
                       Onion(medium): 1 chopped
                       Tomato(medium): 2 chopped
                       Peas:  1/2 cup
                       Garlic:  3-4 cloves lightly crushed
                       Ginger: 1 tspn grated
                       Coriander Powder: 1 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin Powder: 1/2 tspn
                       Chilli Powder:  1/4 tspn or according to taste
                       Garam masala: 1/4 tspn
                       Turmeric Powder: 1/4 tspn
                       Oil: 2 tbspn
                       Asafoetida(hing): Pinch
                       Salt to taste
                       Coriander leaves to garnish

Method:
                 1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
                  2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
                  3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder.  Give it a good stir and let it cook till onions turns translucent.
                   4. Add ginger and crushed garlic and cook for 2-3 mins.
                   5. Now add chopped tomatoes and cook till the oil separates from the mixture.
                    6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
                    7. Now add chopped eggplant pieces and cook on medium heat.
                    8. Garnish with coriander leaves.
                    9. Serve with Roti, Chapathi, Parathas or Naan.

Monday, December 12, 2011

Capsicum Subji


Ingredients:
                       Capsicum/Bell Pepper: 2 chopped
                        Onion: 1/2 chopped (small)
                        Ginger-Garlic Paste: 1 tbspn
                        Turmeric Powder: Pinch
                        Coriander Powder: 1 tspn
                        Chilli Powder: 1/2 tspn
                        Garam Masala Powder: 1/4 tspn
                        Coconut Powder: 1 tspn
                        Oil: 1  tbspn
                        Mustard Seeds: 1/4 tspn
                        Cumin seeds: Pinch
                        Curry Leaves: 3-4
                        Salt to taste
                        Coriander leaves to garnish
Method:
                1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.
                 2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.
                 3. Now add chopped capsicum and cook for 2-3 mins.
                 4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.
                 5. Add coconut powder and garnish with coriander leaves.
                 6. Serve with Roti or Chapathi.
                       

Wednesday, December 7, 2011

Avarekaalu Huli/ Surti Beans Gravy

Ingredients:
                        Avarekaalu/ Surti beans:  1 cup
                        Potato: 1 (Peeled and cubed)
                        Brinjal: 1 chopped
                        Garlic: 3-4 cloves
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Curry leaves: 4-5
                        Salt to taste

  To Grind:
                        Onion(small): 1/2
                        Tomato: 1
                        Sambar Powder: 1 tbspn
                        Coconut Powder: 3 tbspn
                        Hurigadle: 1 tspn
                        Tamarind Extract:  1 tbspn
                        Coriander Leaves: 3-4 strands
                            
Method:
                 1. Pressure cook avarekaalu, potato, and brinjal using enough water.
                 2. Grind together the ingredients listed above.
                 3. Heat oil in a pan, and add mustard seeds, curry leaves and lightly crushed garlic cloves.
                  4. Add the grinded paste and cook for 2-3 mins.
                  5. Now add pressure cooked avarekaalu mixture and salt.
                  6. Boil for 10 mins.
                  7. Serve with Rice.

Tuesday, December 6, 2011

Sabsige Soppu Saaru/ Dill dal


Ingredients:
                    Toor dal: 1 cup
                    Sabsige Soppu/ Dill Leaves: 1 cup chopped
                    Turmeric Powder: Pinch
                    Cumin seeds: 1 tspn
                    Coriander seeds/ Dhania: 1 tspn
                    Garlic cloves: 3 for grinding + 1 chopped for seasoning
                    Coconut Powder: 1 tbspn
                    Green chilli: 1-2
                    Lemon Juice: 1/2 tspn
                    Oil: 1 tspn
                    Mustard seeds: 1/4 tspn
                    Asafoetida(hing): Pinch
                    Curry Leaves: 4-5
                    Salt to taste


Method:
               1. Pressure cook toor dal using enough water.
               2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
               3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
               4. Now add grinded paste and cook until raw smell disappears.
               5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
               6. Add lemon juice and mix well.
               7. Serve with rice or chapathi.
                   
  Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.    

Monday, December 5, 2011

Aloo Methi


Ingredients:
                      Potato: 2 (Peeled and cubed)
                      Fenugreek leaves/ Methi leaves: 1 cup chopped
                      Turmeric Powder: 1/4 tspn
                      Onion: 1/2 chopped (small)
                      Garlic: 2 cloves grated
                      Ginger: 1'' piece grated
                      Green chilli: 1 chopped
                      Chilli Powder: 1/4 tspn or according to taste
                      Amchoor Powder: 1/2 tspn
                      Cumin seeds(Jeera): 1/4 tspn
                      Garam masala: 1/4 tspn
                      Oil: 2 tbspn

Method:
                1. Wash fenugreek leaves and chop it.
                2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.
                3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.
                4. Now add Potato and cook until soft.
                5. Add garam masala powder. Mix well.
                6. Serve with Roti or Chapathi or as a sidedish.
               

Chole/ Channa Masala

Ingredients:
                       Chickpeas/ Garbanzo Beans: 2 cups
                       Onion: 1 (medium)
                       Tomato: 3
                       Coriander Powder: 1 tbspn
                       Cumin(Jeera) Powder:  1 tspn
                       Amchoor Powder: 1 tspn
                       Turmeric Powder: Pinch
                       Ginger: 1'' piece + extra for seasoning
                       Garlic: 4-5 cloves
                       Green chilli: 1 chopped
                       Bay Leaf: 1
                       Cinnamon: 1'' piece
                       Cloves: 3-4
                       Tea Bags: 2
                       Oil: 2 tbspn
                       Butter or Ghee: 2 tbspn
                       Salt to taste


Method:
                 1.  Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
                 2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
                 3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
                 4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
                 5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
                 6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
                 7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
                 8. Serve with Roti, Naan, Chapathi or Rice.
                 

Wednesday, November 30, 2011

Puri Uppittu / Puri oggarane


Ingredients:
                        Puri/ kadle Puri: 3 cups
                        Onion(small): 1/2 chopped
                        Green chilli: 2 ( cut it lengthwise)
                        Peanuts: 1 tbspn
                        Channa dal: 1 tspn
                        Lemon juice: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Cumin seeds(Jeera): Pinch
                        Curry leaves: 3-4
                        Coconut powder: 1 tspn
                        Coriander leaves to garnish
Method:
                 1. Soak puri in water for about 2-3 mins. Drain out the water and  hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.
                 2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.
                 3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.
                 4. Add puri and fry for 2 mins. Switch off the flame.
                 5. Add lemon juice and coconut powder. Mix well.
                 6. Garnish with coriander leaves.

Monday, November 28, 2011

Aloo Achar / Potato Pickle


Ingredients:
                       Potato: 3 (Boiled and cubed) Make sure it is not over boiled
                       Green chilli: 1
                       Sesame seeds: 1/4 cup
                       Chilli Powder: 1/4 tspn or according to taste
                       Turmeric Powder: 1/4 tspn
                       Methi seeds: 8-10
                       Lemon juice: 3-4 tbspn (freshly squeezed)
                       Oil: 3 tbspn
                       Coriander Leaves to garnish
                       Salt to taste

 Method:
                 1.  Roast the sesame seeds until light brown in color and powder it. keep it aside.
                 2. Take a bowl, add cubed potatoes and sesame seeds powder.
                 3. Add chilli powder, salt, lemon juice, green chilli and coriander leaves.
                  
                 4. Heat oil in a pan and when hot, add methi seeds and turmeric powder. Switch off the flame. Immediately pour this over potato mixture and mix well.
                 5. Serve  with Roti or as a sidedish
                              

Tuesday, November 22, 2011

Aloo Palak- Type 1


Ingredients:
                       Potato: 2 (Peeled and cubed)
                       Spinach/Palak: 1/2 bunch
                       Tomato: 1
                       Onion(small): 1/2 chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Coriander Powder: 1/2 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin powder: 1/4 tspn
                       Turmeric Powder: Pinch
                       Garam Masala: 1/4 tspn
                       Cumin(Jeera): 1/4 tspn
                       Oil: 1 tbspn
                       Salt to taste
                     

Method:
                1. Make a paste of tomato and palak seperately. Keep it aside.
                2.  Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
                3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
                4. Now add palak/spinach paste, salt and potato. cook until done.
                5. Serve with Roti, Naan or chapathi
                       

Monday, November 21, 2011

Badanekai Gojju


Ingredients:
                       Brinjal: 4-5 ( Cut it lengthwise)
                       Peas: 1 handful (Optional)
                       Kasuri Methi: 2 tbspn
                       Onion(small): 1 chopped
                       Ginger: 1 tspn grated
                       Chilli Powder: 1/2 tspn or according to your taste
                       Turmeric Powder: Pinch
                       Garam Masala: 1/2 tspn
                       Besan Flour: 2 tbspn
                       Amchoor Powder: 1/4 tspn
                       Green chilli: 1 cut it lengthwise
                       Tomato: 1 chopped
                       Water: 1/4 cup
                       Oil: 2 tbspn
                       Cumin(Jeera): 1/4 tspn
                       Curry leaves: 4-5
                       Salt to taste
                       Coriander leaves to garnish

Method:
                  1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
                  2. Add brinjal, salt and fry until half cooked.
                  3. Now add tomato and fry.
                  4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
                  5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
                  6. Garnish with coriander leaves.
                  7. Serve with Roti or Chapathi
                      

Monday, November 7, 2011

Kodubale


Ingredients:
                       Rice Flour: 1 cup
                       Maida: 1 cup
                       Chiroti Rava(Fine Rava): 1 cup
                       Sesame Seeds: 1 tspn (Roasted)
                       Butter: 3-4 tbspn
                       Baking Soda: Pinch
                       Salt to taste
                       Oil for deep frying         

To Grind:
                    Cumin Seeds(Jeera): 1 tbspn (Roasted)
                    Black Peppercorns: 1 tspn (Roasted)
                    Dry Coconut(Kobbari): 1/2 cup
                    Green chilli: 4-5 or according to taste
                    Curry leaves: 1 sprig
                    Coriander leaves: 6-7 strands

Method:
                 1. In a bowl, add rice flour, maida and chiroti rava. Add sesame seeds, butter and salt. Mix well.
                 2. Grind the ingredients listed above using less water.
                 3.  Add this paste to rice flour mixture and knead well. Add water if required while kneading.
                        
                 4. Take a small portion of the dough and roll on a smooth surface into a string and join the ends together to form a circle.
                 5. Heat oil in a pan on medium heat and deep fry the kodbale until light brown in color. Drain on paper towel.
                 6. Store in air tight container.

Tuesday, October 25, 2011

Peda


Ingredients:
                      Instant Dry Milk(Milk Powder): 2 cups
                      Sweetened Condensed Milk: 1 can (14 oz can)
                      Unsalted Butter: 1 stick (1/2 cup)
                      Cardamom Powder: 1/2 tspn

Method:
                1. Melt the butter in a Pan. Tranfer this to a microwave safe bowl.
                2. Add Milk Powder, Condensed Milk and Cardamom Powder. Mix well.
                3. Cook in the microwave for 3 minutes, stirring after every minute.
                4. Allow it to cool for 5 mins.
                5. Grease your hands and make small balls.
                6. Gently press and flatten them.
                7. Garnish with Almond, Raisins, Cashew or Pistachios.
       
NOTE:
             This recipe makes about 25-30 Pedas.        

Wednesday, October 5, 2011

Black bean Salad


Method:
                Black beans: 1 cup (Cooked) ( If using canned, drain out the liquid and rinse)
                Onion(small): 1/4 chopped finely
                Tomato: 1 chopped
                Capsicum: 1/4  cup chopped
                Carrot: 1/4 grated
                Cucumber: 1/4 cup chopped
                Lemon juice: 1 tbspn
                Chat Masala: 1/2 tspn
                Black pepper powder: 1/4 tspn (freshly grounded)
                Salt to taste
                Coriander leaves to garnish

Method:
                1. In a bowl, combine vegetables, black beans and the spices. Mix well.
                2. Add salt and lemon juice. mix well.
                3. Garnish with coriander leaves.
               

Aloo Gobhi


Ingredients:
                       Potato: 2 ( Peeled and cubed into big pieces)
                       Cauliflower: 2 cups ( cut into small florets)
                       Ginger: 1/2 inch grated
                       Coriander Powder:  1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Turmeric Powder: 1/4 tspn
                       Curry leaves : 4-5
                       Green chilli: 1 (cut it lengthwise)
                       Amchoor Powder: 1 tspn
                       Bay Leaf: 1
                       Water:  3 tbpsn
                       Oil: 2 tbspn
                       Cumin(Jeera) seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Salt to taste
                       Coriander leaves to garnish
                       
 Method:
                 1. Take a small bowl, mix ginger, coriander powder, chilli powder, turmeric and water to make a paste.
                2. Heat oil in a pan, add bay leaf,curry leaves, cumin seeds and asafoetida. Add green chilli and spice paste and fry until spice starts leaving the oil.
                3. Now add potato, cauliflower and salt. Mix well.
                4. Cook on medium heat until vegetables are cooked. Add water if required.
                5. Now add amchoor powder and cook for a min.
                6. Garnish with coriander leaves.

Thursday, September 22, 2011

Pudina/Mint Dosa


Ingredients:
                       Moong dal: 1 cup
                       Pudina/Mint: 1 handful
                       Rice Flour: 3-4 tbspn
                       Maida: 5 tbspn
                       Cumin(Jeera) Powder: 1 tbspn
                       Sesame seeds: 3 tbspn ( Roasted and Powdered)
                       Green chilli: 2 or according to taste
                       Asafoetida(hing): Pinch
                       Salt to taste

Method:
                1. Soak moong dal for about 2 hrs.
                2. Grind together moong dal, green chilli and pudina to a smooth batter using little water. Transfer this to a bowl.
                3.  Add rice flour, maida, cumin powder and sesame seeds powder. Mix well. Add water if needed ( Batter should be of dosa consistency).
                4.  Make dosas.
                5. Serve with chutney or any curry.

Wednesday, September 21, 2011

Radish in yoghurt sauce


Ingredients:
                       Yoghurt/Curd: 2-3 cups (well beaten)
                       Radish(big): 1 (grated)
                       Onion(small): 1 chopped
                       Oil: 1 tbspn
                       Mustard seeds: 1/4 tspn
                       Cumin(Jeera): Pinch
                       Curry Leaves: 4-5
                       Asafoetida: Pinch
                       Salt to taste

To Grind:
                   Coconut Powder: 3-4 tbspn
                   Garlic: 3-4 cloves
                   Poppy seeds(gasagase): 1 tbspn (Roasted)
                   Coriander leaves: 4-5 strands
                   Green chilli: 1-2 or according to taste
                   Dhalia split (Hurigadle):1 tbspn

Method:
                1. Grind the Ingredients listed above to a smooth paste.
                2.  Add this paste to yoghurt and mix well.
                3. Add grated radish.
                4. Heat oil in a pan, add mustard seeds, cumin, curry leaves, asafoetida and onion. Saute for 2-3 mins.
                5. Allow it to cool.
                6. Add this tempering to yoghurt sauce and mix well.
                7. Serve as a side dish or with rice.
          
                      
                   

Tuesday, September 20, 2011

Shaavige bhath


Ingredients:
                       Vermicelli: 2 cups
                       Onion(small): 1 chopped
                       Green chilli: 1 chopped
                       Peanuts:  5-6
                       Channa dal: 1 tspn
                       Turmeric Powder: Pinch
                       Lemon juice: 1 tbspn
                       Coconut powder: 1 tbspn
                       Oil: 1 tbspn
                       Mustard seeds: 1/4 tspn
                       Cumin(Jeera): Pinch
                       Curry leaves: 4-5
                       Coriander leaves to garnish
                       Salt to taste

Method:
                1. Cook vermicelli in 3-4 cups of water.  Drain out the water and keep it aside.
                2. Heat oil in a pan, add mustard seeds and allow to splutter. Now add channa dal and peanuts and fry until light brown in color.
                3. Add onion, green chilli, curry leaves, salt and turmeric powder. Saute for 3-4 mins.
                4. Now add vermicelli and mix well.
                5. Add lemon juice and coconut powder. Mix well.
                6. Garnish with coriander leaves.
                       

Mutton Fry


Ingredients:
                       Mutton: 1 kg
                       Onion(medium): 1 chopped (cut it lengthwise)
                       Capsicum: 1 chopped lenghtwise
                       Methi(Fenugreek) Leaves: 1 bunch chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Tomato: 1 chopped
                       Turmeric Powder: 1/4 tspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Green chilli: 1 (cut it lengthwise)
                       Cumin(Jeera) Powder: 1 tbspn
                       Garam Masala Powder: 1/4 tspn
                       Lemon Juice: 1 tbspn
                       Coriander leaves to garnish
                       Oil: 1 tbspn
                       Butter: 2 tbspn
                       Salt to taste

Method:
                1. Cook mutton with salt, turmeric and chilli powder using very little water.
                 2. Heat oil and butter in a pan, add cumin, onion, ginger-garlic paste, green chilli, curry leaves, capsicum and methi leaves. saute for 4-5 mins.
                 3. Add tomato and fry for 2 mins.
                 4. Add mutton pieces, cumin powder and garam masala powder. Do not add any water.
                 5. Cook for 2-3 mins.
                 6. Add lemon juice and mix well.
                 7. Garnish with coriander leaves.

Monday, September 19, 2011

Sprouts Biryani


Ingredients:
                       Sprouts: 1 cup ( I used Horse gram sprouts)
                       Rice: 1 cup
                       Onion(medium): 1 chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Coriander Powder: 1 tbspn
                       Cumin Powder: 1 tspn
                       Turmeric Powder: 1/4 tspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Yoghurt(Curd): 1 tbspn
                       Lemon Juice: 1 tbspn
                       Coriander leaves: 4-5 strands chopped
                       Cinnamon: 1'' piece
                       Cloves: 3-4
                       Bay Leaf: 1
                       Oil: 3-4 tbspn
                       Salt to taste
   
Method:
                1. Heat oil in a Pressure cooker, add cinnamon, cloves and bay leaf. Fry for a min.    
                2. Add chopped onion, ginger-garlic paste, salt and turmeric. Saute for 3 mins.
                3. Add Sprouts and fry for a min.
                4. Add coriander powder, cumin powder and chilli powder.
                5. Add rice and fry for a min.
                6. Add yoghurt, water and coriander leaves. Boil on high heat for 5 mins. Close the lid and reduce the flame. Cook until done.
                7. Add lemon juice and mix well.
                8. Serve with Raitha.