Archive | September, 2009

Carrot and Bean Pickle

30 Sep

Carrot and Beans Pickle.

Carrots and fresh green beans are chopped into couple of inch long pieces. Mustard seeds and coriander seeds are ground finely and mixed with lemon juice and oil. Chopped vegetables are tossed in the prepared spices and left in sun light for couple of days before the pickle is ready.
Makes: around 1 1/2 Cups of Carrot and Beans Pickle.


Baby Carrots 7 or 1 Regular Carrot
Fresh Green Beans 5
Mustard Seeds 1 tbsp
Coriander Seeds 1 tsp
Turmeric Powder 1/4 tsp
Lemon Juice 2 tsps
Salt to taste
Peanut Oil 1 tbsp

Method of preparation:

Wash, peel, remove ends and pat dry carrots.
Halve and thickly slice the carrots into 2 inch long pieces.
Clean well, remove ends, halve and chop the beans into 2 inch long pieces.
Heat the oil a bit and cool it completely.

Grind mustard seeds and coriander seeds into coarse powder using a spice blender.
In a mixing bowl, add the ground mustard and coriander seeds along with turmeric powder and salt.
Then add the chopped carrots and beans to the mixture along with lemon juice and oil.
Mix everything well and transfer to a clean dry glass or ceramic or plastic jar.

Let the pickle sit for couple of days in sun light before using.
Serve carrot and bean pickle with yogurt rice etc…
Notes:Make sure to take necessary pickling precautions to lengthen the pickle life.

Suggestions: Make sure to leave the pickle for more time if any of the ingredients seems raw and flavorless.
Variations: You can also add few tsps of red chili powder along with other spices for extra spice. Any other thinly sliced raw vegetables can be added.
Other Names:Carrot and Bean Pickle.


Bitter Gourd Fry with Onion

29 Sep

Kakarakaya Vepudu Nimmakaya Tho.

Bitter gourd is sliced after removing its seeds. Sliced bitter gourd is salted and left for an hour or more to remove most of the bitter juices. Later it is fried in tempered oil along with onion till golden brown. Finally few spice powders and lemon juice is added to brighten the whole dish.
Makes: 3 Servings of Bitter Gourd Fry with Onion.


Bitter Gourd 3 – 4
Onion 1
Turmeric Powder a big pinch
Red Chilli Powder 1/2 – 1 tsp
Lemon Juice 1 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove ends, peel and halve the onions.
Halve the onion again vertically and slice them thick.

Lightly scrape and wash the bitter gourd under water.
Remove ends, cut into halves and scoop out the seeds in each bitter gourd.
Now thinly slice the hollowed bitter gourd halves.
Apply a tsp or more of salt to the sliced bitter gourd and keep aside for an hour or two.
Later, wash the bitter gourd under running water and gently squeeze off the excess water.

Heat oil in a pan, add cumin seeds and when they start to change color, add sliced bitter gourd.
Cook covered on medium low flame for 15 – 20 minutes or until bitter gourd becomes little soft.
Stir occasionally and make sure to add a tsp of oil if the bitter gourd tends to stick to bottom of pan.
Uncover, add sliced onion and fry on medium flame till onion turns light golden brown around the edges.
Then stir in red chilli powder, turmeric powder and salt.
Remove from heat and add the lemon juice to the fried bitter gourd.
Serve bitter gourd fry with onion over plain steamed rice or over roti.
Notes:Make sure cook bitter gourd well.

Suggestions: If bitter gourd or the onion is not cooked well, put them back on heat and cook covered on medium flame till done.
Variations: You can add few pinches of any of the ground masala spices to the fry.
Other Names:Karela Bhaji, Kakarakaya Vepudu Nimmakaya Tho, Bitter Gourd Fry with Onion.

Taro Root in Yogurt Sauce

28 Sep

Chama Dumpala Majjiga Pulusu.

Taro root is cooked with skin till soft. Later the taro / arbi is peeled and fried in little oil till golden brown. Oil is tempered with spices and yogurt besan mixture is poured into the oil and cooked till the raw smell of the besan is vanished. Finally fried arbi slices are added to the prepared kadhi and garnished with cilantro.
Makes: 3 Servings of Arbi Kadhi.


Taro Root / Arbi 3 – 5
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tsp


Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 6
Ghee 1 tsp

Method of preparation:

Wash and finely chop cilantro.
Whisk together yogurt, a cup of water, besan, turmeric powder and salt into smooth mixture.
Remove stems, wash and slice the green chiles.

Wash and cut arbi into halves.
Pressure cook arbi in enough water for 3 whistles or boil them in water till they are soft but not mushy.
Cool the cooked arbi to room temperature and peel off the skin with wet hands.
Chop the peeled arbi into thick circles.

Heat oil in a non stick pan, add sliced arbi and fry them golden brown on both sides.
Remove from heat and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and yogurt mixture.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring to boil.
Once the yogurt mixture is cooked well, add fried arbi and garnish with chopped cilantro.
Serve arbi kadhi with plain steamed rice and dollop of ghee.
Notes: Don’t overcook arbi / taro root once you add it to the kadhi.

Suggestions: Vary the consistency of the kadhi by adding more water to the boiling mixture.
Variations: You can add any kind of flour as a thickening agent to this arbi kadhi as long as it thickens the yogurt mixture.
Other Names: Arbi Kadhi, Chama Dumpala Majjiga Pulusu, Taro Root in Yogurt Sauce.

Dates Coconut Rolls

26 Sep

Karjuram Kobbari Vundalu.

Dates are chopped up and cooked in little milk till they turn soft. They are then ground into fine paste using a blender. Dates paste is heated on low flame until most of the moisture is gone. Then, the thick dates paste is formed into small balls and rolled into dry coconut.
Makes: around a Cup of Dates Coconut Rolls.


Dates 1 Cup
Milk 1/2 Cup
Thickly Grated Dessicated Coconut 2 tbsps
Sugar / Honey to taste (optional)

Method of preparation:

Chop the dates into small pieces.
Heat milk in a sauce pan on low heat, add dates and cook till most of the milk is evaporated or until dates turn soft.

Once the dates come to room temperature, grind them into smooth paste.
Put the ground dates mixture back into sauce pot and heat it on low flame to remove any excess moisture.
At this point of time add sugar (if using) and mix well.
Then stir in half of the grated coconut into the dates mixture.

Cool the dates mixture until it is warm enough to handle.
Take a little more than a tsp of the mixture and roll into smooth balls between the palms.
Repeat the same with remaining dates mixture.
Roll each of the dates ball into grated coconut so that the coconut sticks to the dates mixture.
Refrigerate the dates coconut rolls and serve them as a snack when necessary.
Notes: For dessicated coconut, freshly grated coconut is spread on the baking sheet and baked in 200F for couple of minutes or until it dries out a bit.

Suggestions: If dates are not soft enough to grind, make sure to cook dates in enough milk to make them soft. If the dates are soft enough to grind before starting the process, you can avoid milk and directly grind them into smooth paste and roll them in coconut.
Variations: You can also add any flavorings or chopped nuts into the dates mixture if you wish.
Other Names: Karjuram Kobbari Vundalu, Dates Coconut Rolls.

Carrot Coconut Curry

25 Sep

Carrot Kobbari Koru Kura.

Carrots are grated on thick side of the grater. Oil is tempered with few dals and spices. Grated carrots are cooked in tempered oil till just soft. Finally grated coconut is stirred in. Cumin powder gives the dish a distinct flavor while peanuts give the occasional crunch.
Makes: 3 Servings of Carrot Coconut Curry.


Carrots 2 – 3
Grated Coconut 1/4 – 1/2 Cup
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste


Raw Peanuts 1 tbsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 15
Broken Red Chiles 7
Oil 1 tbsp

Method of preparation:

Remove ends, peel and wash carrots under running water.
Grate each of the carrot on thicker side of the grater.

Heat oil in a pan, add peanuts and fry them till they start to turn light golden color and then add all other talimpu ingredients in order.
When urad dal changes color, add grated carrot and mix.
Cook covered on medium flame for 2 – 4 minutes or until carrot softens a bit.
Then stir in cumin powder, red chilli powder and salt.
Finally add grated coconut, chopped cilantro and mix thoroughly.
Remove from heat and adjust any seasonings if required and mix well.
Serve carrot coconut curry with plain steamed rice or with roti or with chapati.
Notes: Make sure not to overcook grated carrot.

Suggestions: If carrot feels raw, put the curry back on stove, sprinkle a tbsp of water and cook covered on low flame till done.
Variations:You can also add a pinch of turmeric powder and few pinches of garam masala if you wish.
Other Names:Carrot Coconut Curry, Quick Grated Carrot Curry, Gajar Nariyal Bhaji, Carrot Kobbari Koru Kura.