Archive | November, 2008

Fire Roasted Lemon Cucumber Chutney

29 Nov

dosakaya_burnt
Kalchina Dosakaya Pachadi

Ingredients:

Lemon Cucumber 1
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a big pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop green chiles.
Wash, pat dry and apply oil to the lemon cucumber.
Place the lemon cucumber directly over the flame.
Burn the lemon cucumber on all sides until the inside is cooked.
Remove the burnt skin and discard the seeds if they are too thick.

Lightly mash the peeled lemon cucumber with green chiles, tamarind, turmeric powder and salt.
Remove the mashed lemon cucumber onto a serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to cucumber chutney bowl.
Mix thoroughly and serve with steamed rice and a dollop of ghee.

Notes: Find small sized cucumbers which can be cooked easy.

Kaffir Lime Juice

28 Nov

naringa_nillu
Narija Kaya Nillu

Ingredients:

Kaffir Lime 1
Sugar to taste

Method of preparation:

Wash and zest the kaffir lime with a grater to get about half a tsp of zest.
Halve and squeeze the juice out of the kaffir lime discarding the seeds.
Mix together kaffir lime juice, kaffir lime zest and sugar with a glass full of water.
Stir in ice cubes and serve immediately.

Notes: Make sure not to squeeze kaffir lime too hard which might make the juice bitter.

Spicy Plantain Flower Rice

27 Nov

aratipuvvu_annamu
Aratipuvvu Masala Annam

Ingredients:

Banana Flower 1
Raw Rice 2 cups
Tamarind 1 inch sized ball
Turmeric Powder 1 tsp
Garlic 5 pods
Potato 1
Carrot 1
Onion 1
Green Chiles 4
Roasted Coriander Powder 1 tbsp
Ghee 1 tsp

Talimpu:

Fenugreek Seeds 1/2 tsp
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Peel and lightly mash garlic.
Wash, peel and finely chop potato.
Peel, remove ends, wash and finely chop carrot.
Peel and thinly slice the onion.
Soak tamarind in half a cup of water for few minutes and extract all the juice.
Pressure cook rice in 4 cups of water until fluffy.

Peel more than half of the petals from the plantain flower.
Check this to see how to remove hard stem and hard covering of each flower.
Finely chop the prepared flowers or coarsely grind them.
Apply salt, turmeric powder and leave for 5 – 10 minutes.
Then refresh the chopped plantain flower under cold water, squeeze off the excess water and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order along with mashed garlic.
When mustard seeds start spluttering, add chopped green chiles, onion, potato and carrot.
Once vegetables cook a bit, stir in reserved plantain flower and tamarind extract.
Cook covered for a minute and stir in steamed rice, roasted coriander powder and ghee.
Mix thoroughly and remove from heat.
Serve hot with any raita.

Notes: Make sure to prepare the plantain flower right else it turns bitter.

Snakegourd with Gramflour

26 Nov

snakegourd_gramflour
Potlakaya Senagapindi Kura

Ingredients:

Snake Gourd 1
Besan/ Senagapindi 3 tbsps
Greem Chiles 4
Red chilli powder 1 tsp
Salt to taste

Talimpu:

Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken red chillies 2
Curry leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends, peel, halve, deseed and chop snake gourd into small pieces.
Remove stems, wash and slit green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start to splutter, add snake gourd pieces, green chiles and salt.
Cook covered on medium flame until snake gourd turns soft.
Stir in besan, red chilli powder and fry for a minute.
Serve hot with steamed rice or roti.

Notes:
While preparing snake gourd, leave little bit of skin on for light crunch.

Ash Gourd with Tomato

25 Nov

ashgourd_tomato
Boodida Gummadikaya Tomato Kura

Ingredients:

Ash Gourd 5 x 5 inch piece
Tomato 2
Onion 1
Turmeric Powder a pinch
Coriander Powder 1 tbsp
Dry Mango Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Green Chiles 2
Garlic 5 pods
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash, lightly peel, remove seeds and finely chop ash gourd.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.
Peel and lightly crush garlic pods.

Heat oil in a pan, add all talimpu ingredients in order along with garlic pods and green chiles.
Add onion and fry until translucent.
Stir in tomato, chopped ash gourd, turmeric powder and salt.
Cook covered on low flame until ash gourd turns soft.
Stir in coriander powder, dry mango powder and red chile powder.
Stir fry for a minute and remove from heat.
Serve hot with steamed rice.

Notes: Make sure ash gourd is just cooked without turning mushy.