Archive | April, 2007

Curry Leaves Rice

30 Apr

curryleaves_rice
Karivepaku Annam

Ingredients:

Curry leaves 20-30 leaves
Green chillies 3
Salt to taste
Oil 1 tbsp

Cooked white rice 4 cups

Method of preparation:

Wash curry leaves, remove ends and wash green chillies.
Grind curry leaves, green chillies, salt into smooth paste adding little water.
Heat oil in a pan, add above ground curry leaves paste and saute for a minute.

Mix the rice thoroughly with the above fried curry leaves paste.
Serve immediately with a squeeze of lemon.

Notes: The curry leaves rice dries quickly.
Best if prepared with tender curry leaves.

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Red Cabbage Pickle

28 Apr

redcabbage_pickle

Ingredients:

Red cabbage 1
Oil 2 tbsps
Red chillies 4
Urad dal 3 tbsps
Oil 1 tbsp
Sesame seeds 2 tsps
Salt to taste

Method of preparation:

Wash and chop red cabbage coarsely.
Heat oil and add chopped red cabbage.
Saute for few minutes or until you can smell the fried cabbage.

Heat oil and saute broken red chillies, urad dal until the dal turns light brown.

Heat few drops of water in a skillet, add sesame seeds and saute until they turn light brown.

Grind red chillies, urad dal and sesame seeds in a blender.
Now add fried red cabbage, salt and grind into somewhat smooth paste.
Serve with hot rice.

Notes: Adding water to sesame seeds make them pop up nicely.

Moong dal in Karela

27 Apr

karela_moong
Kakarakaya pesarapappu vepudu

Ingredients:

Karela/ Kakarakaya/ Bittergourd 3
Yogurt 1 tbsp
Salt 3 tsps

Moong dal 1/2 cup
Red chillies 3
Salt to taste
Oil 3 tbsps

Method of preparation:

Wash bittergourd and make a vertical slit in its stomach.
Take care not to split the bittergourd into two.
Apply salt (1 tsp) inside the slit of each karela.

In a bowl of water, add 1 tbsp of yogurt, above karela and microwave for 10 minutes.
or until the karela becomes little tender (changes color to light green).
Once karela is cooled to room temperature, squeeze all the water out of it using both the hands.
At this stage you can remove the seeds if you dont like to eat.
You can even taste the bittergourd to see its not too bitter.

Soak moong dal in water for 30 minutes.
Make a coarse paste out of moong dal, red chillies and salt.

Stuff this moong dal paste into the karela carefully.
Heat oil in a deep pan, add the above karela and stir fry until golden brown.
Make sure every side of bittergourd is thoroughly cooked.
Serve with cooked white rice.

Notes:
Better if you got small bittergourds.

Mustard seeds in Yogurt

26 Apr

mustard_yogurt
aava perugu pacchadi

Ingredients:

Yogurt 1 cup
Mustard seeds 1 tsp
Cilantro 10-20 leaves
Urad dal 1/2 tsp
Broken red chillies 3
Ajwain (carom seeds) small pinch
Salt to taste

Method of preparation:

Grind mustard seeds into fine powder.
In a bowl of whisked yogurt, add the above ground mustard seeds powder,
finely chopped cilantro and a pinch of salt.

Heat oil in a deep pan, add urad dal, ajwain and broken red chillies.
When urad dal turns to light brown, remove from heat and
add this to above bowl of yogurt.
Serve with rice or chapatis.

Notes: Add finely chopped curry leaves if you can eat them raw.

Sweet Potato with Mango

25 Apr

sweetpotato_mango
mamidi kaya chilakada dumpala pacchadi

Ingredients:

Sweet potato 2 if small
Raw mango 1 small

Talimpu:

Mustard seeds 1 tsp
Urad dal 1 tsp
Broken red chillies 4
Oil 1 tsp

Method of preparation:

Remove ends and peel sweet potato/ chilakada dumpa.
Wash and peel raw mango.
Grate sweet potato and raw mango into a bowl.
Heat oil, add mustard seeds, urad dal and broken redchillies.
When seeds start to splutter, remove from heat,
add to above bowl of sweet potato, mango and serve.

Notes: Raw mango shouldnt be too sour.
You can saute grated sweet potato before adding to grated mango