Archive | August, 2009

Cauliflower with Dry Coconut

25 Aug

Cauliflower Endu Kobbari Kura.

Cauliflower is combined with dry coconut in this quick curry. Cauliflower is steamed till almost cooked but still raw. Oil is tempered with spices and onion is briefly fried. Cauliflower is added to onion to let it brown a bit. Finally good amount of grated dried coconut or coarsely powdered dry coconut is added.
Makes: 3 – 4 Servings of Cauliflower with Dry Coconut.


Cauliflower 1 Small
Onion 1 Small
Dry Coconut (grated or ground) 2 tbsps
Green Chiles 3 – 5
Turmeric Powder 1/4 tsp
Salt to taste


Cloves 4
Cinnamon 2 inch long stick
Cardamom 2
Caraway Seeds 1/2 tsp
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop the green chiles.
Peel and finely chop the onion.
Remove outer leaves, break cauliflower into small florets and thoroughly wash them.
Bring few cups of water to a boil, add cauliflower florets.
Boil till cauliflower is almost cooked but still holding the rawness.
Alternatively, steam the cauliflower florets till they are just soft still holding lot of its shape.

Heat oil in a pan on medium flame, add all talimpu ingredients in order.
After a few seconds, add onion and green chiles.
Fry till onion turns translucent.
Then stir in cooked cauliflower florets and turmeric powder
Fry the cauliflower till the edges start to turn brown.
Then stir in dry coconut and fry for half a minute.
Season with sufficient salt, mix thoroughly and remove from heat.
Serve cauliflower with dry coconut over hot steamed rice or roti.
Notes: Make sure cauliflower is cooked just right.

Suggestions: If cauliflower is not cooked well, sprinkle a tbsp of water into the pan and cook covered till done.
Variations: Cauliflower with Curry Powder, Cauliflower Pickle, Mustardy Cauliflower.
Other Names: Gobi Nariyal Bhaji, Phool Gobi Curry.

Spices Stuffed Lady’s Finger

24 Aug

Bendakaya Masala Koora.

Bhendi is stuffed with a mixture of regular spices. Sliced bell pepper, sliced onion and stuffed bhendi are cooked together till soft and browned a little in the end. Finally freshly ground garam masala is sprinkled on top for heat.
Makes: around 4 Servings of Spices Stuffed Lady’s Finger.


Bhendi / Lady’s Finger 10 – 15
Red Bell Pepper 1 (optional)
Onion 1 small
Garam Masala 1/4 tsp
Oil as required
Salt to taste


Red Chilli Powder 2 tsps
Coriander Powder 1 1/2 tsp
Cumin Powder 1/2 tsp
Dry Mango Powder 1/2 tsp
Fennel Seeds Powder 1/4 tsp
Turmeric Powder a pinch
Salt to taste

Method of preparation:

Peel, halve and thickly slice the onion.
Wash, remove stem, remove seeds and slice the red bell pepper.
Wash, pat dry, remove ends and slit the bhendi vertically keeping its ends intact.
Mix all the masala ingredients thoroughly with a tsp of oil.
Stuff each bhendi with enough masala stuffing.

Heat a tbsp of oil in a pan, add sliced red bell pepper (if using), sliced onion, stuffed bhendi and little salt.
Cook covered on medium – low flame till bhendi is soft.
Stir occasionally, sprinkle a tbsp of water and scrape off if the ingredients stick to the bottom of the pan.
Once bhendi is soft and cooked, uncover and fry till edges of red bell pepper brown a little.
Sprinkle garam masala at this stage and remove from heat.
Serve spices stuffed lady’s finger with plain steamed rice and dollop of ghee.
Notes:Make sure to cook lady’s finger well before removing from heat.

Suggestions: If lady’s finger is not cooked properly, put them back on stove, sprinkle a tbsp of water and cook covered on medium flame till soft.
Variations: Vary the masala that is stuffed inside the lady’s finger. You can also replace garam masala with chaat masala if you wish.
Other Names: Stuffed Bhendi, Spice Powders Stuffed Okra.

Mint Chutney

22 Aug

Pudina Akula Pachadi.

Mint chutney is one of the fresh chutneys generally served with deep fried snacks. Mint chutney recipes vary in the number of ingredients being used. Here, mint leaves, ginger, green chillies and lemon juice are blended into smooth paste adding either onion or tomato or both.
Makes: around a cup of Mint Leaves Chutney.


Mint Leaves 2 Cups Packed
Ginger 1 inch piece
Green Chillies 2 – 3
Lemon Juice 1 tbsp
Salt to taste

Method of preparation:

Remove mint leaves from hard stems and wash under water thoroughly.
Roughly tear the mint leaves.
Peel and roughly chop ginger.
Remove stems, wash, remove seeds (if preferred) and slice the green chiles.

Grind mint leaves, ginger, green chiles, lemon juice and salt together into smooth paste adding enough water.
Serve mint chutney with any deep fried snacks.
Notes: Make sure to adjust green chillies according to the preference.

Suggestions: If the chutney is spicy, add more lemon juice.
Variations: A tbsp of yogurt can be added to the chutney, a pinch of sugar can also be added and finely chopped red onion and tomato are also blended with the mint leaves at times.
Other Names: Pudina Chutney, Mint Leaves Chutney.

Dry Chilli Fry

21 Aug

Vaamu Senagapindi Mirapakayalu.

This is a dry version of green chilli fry. Tender green chillies are fried in oil till golden brown. Then ajwain is fried briefly and besan is cooked till raw smell is gone. This chilli fry is mixed in plain steamed rice and good amount of ghee. Make sure to serve yogurt rice or sweet lassi to cool off.
Makes: around 5 Servings


Tener Green Chillies 10 – 15
Gram Flour / Besan 4 – 5 tbsps
Carom Seeds / Ajwain 1 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, remove stems and make a slit in the green chillies without cutting them into half.

Heat oil in a pan on medium high heat, add green chillies and place the splatter screen.
Stir and fry until green chillies turn light golden color.
Now stir in ajwain and fry for few seconds.

Reduce the heat and stir in gram flour / besan and salt.
Stir and fry for a minute or more to cook besan.
Make sure to fry till besan loses its raw smell.
Remove from heat and serve dry chilli fry with plain steamed rice and good amount of ghee.
Notes: Make sure to choose as small and as tender chillies as possible.

Suggestions: If chilli is too spicy, add more besan to the dish and fry again.
Variations: Tender Green Chile Curry, Mirchi in Ajwain, Green Chillies in Lemon Juice.
Other Names: Besan Mirchi Fry.

Mashed Plantain with Lemon

20 Aug

Aratikaya Nimmakaya Kura.

Oil is tempered with dals and onion is cooked in it till translucent. Plantain / raw banana is chopped and cooked in tempered oil till soft. Then the whole mixture is mashed using a mashing tool. Finally the plantain curry is finished with good amount of lemon juice. Ginger and green chilli paste gives a strong flavor and spice to this dish.
Makes: 1 1/2 Cups of Mashed Plantain with Lemon


Green Plantain 2 – 3
Onion 1 large
Ginger 2 inch piece
Green Chiles 2 – 3
Lemon Juice 1 tbsp
Turmeric Powder 1/2 tsp
Salt to taste


Fenugreek Seeds a small pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Remove ends, remove skin and chop plantain into small pieces.
Soak them in water until needed to avoid oxidation.
Remove stems, wash and slice the green chiles.
Peel and roughly the ginger.
Peel and finely chop the onion.

Grind green chiles and ginger into coarse paste using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chilli ginger paste and onion.
Once onion turns translucent, add chopped plantain, turmeric powder and salt.
Sprinkle a tbsp or two of water and cook covered till plantain turns soft.
Add more water if required and stir occasionally to avoid plantain sticking to the pan.

Once plantain pieces turn soft, uncover and fry to remove any excess moisture.
Mash the cooked plantain with a masher or with the back of a spatula.
Remove from heat and stir in lemon juice.
Adjust any seasonings if required at this point.
Serve mashed plantain with lemon over plain steamed rice and dollop of ghee.
Notes:Make sure to cook plantain well before adding lemon juice.

Suggestions: If plantain curry tastes less sour, add more lemon to it. If plantain is old, you might have to boil in water for sometime to soften a bit before starting the recipe.
Variations: A tsp of split chana dal can also be added to the talimpu for light crunch. If you like to bite into ginger, then chop the green chiles and ginger very fine instead of grinding.
Other Names: Aratikaya Mudda Kura, Lemony Plantain Curry.