Archive | May, 2010

Quick Pav Curry

31 May

Quick Pav Curry.

This is a quick curry for pav instead of making bhaji which takes a long time. Here couple of vegetables are chopped up finely and cooked till soft. A freshly ground masala powder is added for taste. The curry is sandwiched between two slices of pav bread and served immediately.
Makes: around 2 Servings of Quick Pav Curry.


Green Bell Pepper 1 Small
Tomato 1 Large
Onion 1 Small
Fresh Peas 1 tbsp
Ginger Garlic Paste 1/4 tsp
Lemon Juice 1/2 tsp
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Whole Red Chiles 1
Coriander Seeds 1 tsp
Clove 1
Cinnamon 1/4 inch Stick
Salt to taste
Cilantro few Sprigs
Pav / Bread 2
Oil 1 tsp
Butter 1/4 tsp

Method of preparation:

Remove stem, discard seeds and finely chop the bell pepper.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash, remove stems and finely chop the cilantro leaves.

Grind red chile, coriander seeds, clove and cinnamon into fine powder using spice blender.

Heat oil in a pan, add cumin seeds and caraway seeds.
Then stir in chopped onion and cook till onion turns translucent.
Then add chopped bell pepper and cook till bell pepper turns just soft.
Now add ginger garlic paste, ground masala powder and fry for few seconds.
Finally add tomato, peas and fry till tomato breaks a little.
Add red chilli powder, and salt.
Stir in lemon juice, cilantro and remove from heat.

Slice the pav into two.
Apply butter to both slices and place them on hot flat pan.
Toast the sliced pav on both sides till they turn light golden brown in color.
Serve the toasted pav with quick bhaji.
Notes: Make sure to cook the vegetables right.

Suggestions: If the curry is too moist, cook for some more time to remove any excesss moisture.
Variations: For more spice, add few pinches of garam masala or red chile powder and cook for another minute.
Other Names: Quick Pav Curry.

Fresh Beans Masala

29 May

Masala Chikkudu.

Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. A spicy tomato onion gravy is prepared in the meanwhile and finally boiled beans are added to the gravy. This beans masala goes well with steamed rice or with pulka or roti.
Makes: around 4 Servings of Flat Beans Masala.


Flat Beans 1 1/2 Cups (chopped)
Onion 1
Tomato 3
Green Peas (frozen) 2 tbsps
Ginger Garlic Paste 1/2 tsp
Green Chiles 2
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/4 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash thoroughly, snap both ends of the flat beans and chop beans into inch long pieces.
Remove stems, wash and finely chop the green chiles.
Peel, remove ends and very finely chop the onion.
Wash and finely chop the tomatoes.

Bring to boil few cups of water in sauce pot, add chopped flat beans and salt.
Boil till flat beans are just cooked without becoming too soft or mushy.
Strain the cooked flat beans and keep aside.

Heat oil in a pan on medium high heat, add cumin seeds, asafoetida and onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, cumin powder and salt.
Fry till the tomato onion mixture comes together.
Then stir in cooked flat beans, peas and around quarter cup of water.
Cook covered for couple of minutes and stir in cilantro.
Remove from heat and serve fresh beans masala with steamed rice or roti.
Notes: Make sure not to overcook the beans.

Suggestions: If flat beans are not soft, add few tbsps of water to the curry and cook covered on low flame till done.
Variations: You can also add few pinches of garam masala during the last stage of cooking process. Check out some more recipes with fresh beans here.
Other Names: Fresh Beans Masala, Masala Chikkudu.

Creamy Corn Masala

28 May

Creamy Corn Masala.

Freshly shelled corn is fried in little ghee and cooked in milk till soft. Then ground poppy seeds paste is added to the corn and reduced till it comes together. Finally garam masala is added to it before removing from heat. Serve creamy corn masala with roti, pulka etc.
Makes: around 4 Servings of Creamy Corn Masala.


Shelled Fresh or Frozen Corn 1 1/2 Cups
Milk 1 Cup
Poppy Seeds 2 tbsps
Garam Masala 1/4 tsp
Garlic 3 Cloves
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Peel and roughly chop the garlic.
Soak poppy seeds in minimum amount of water for couple of hours.
Grind the soaked poppy seeds along with garlic into smooth paste.

Heat a pan on medium heat, add ghee and shelled corn.
Fry for a minute or two, then add milk.
Boil till milk reduces to almost half the quantity.
Then stir in ground poppy seeds paste and salt.

Alternatively, pressure cook the shelled corn along with milk for a whistle.
If the corn is not too soft, cook for some more time.
When the corn comes together a little, stir in garam masala.
Remove from heat and garnish with cilantro.
Serve creamy corn masala with roti etc.
Notes: Make sure to soak the poppy seeds well.

Suggestions: If the corn is not cooked well, put back on heat and cook for few more minutes till done.
Variations: You can also check out corn capsicum masala, Corn and Fenugreek Leaves in Creamy Sauce.
Other Names: Creamy Corn Masala.

Sour Tindora

27 May

Pulusu Dondakaya.

Tindora / Dondakaya / Gherkin is either chopped horizontally or vertically. Oil is tempered with spices and tindora is fried till light brown in color. Then ground tamarind paste is added and briefly cooked. Sour tindora is generally served with dal rice or yogurt rice.
Makes: around 2 Servings of Sour Tindora.


Tindora 20 – 25
Tamarind 1 inch Ball
Green Chiles 3 – 4
Cumin Seeds 1/2 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Wash tindora under fresh water.
Remove ends and chop tindora into thick circles.
Remove stems, wash and roughly chop green chiles.

Soak tamarind in a tbsp or more of water and extract thick pulp.
Grind tamarind, green chiles, cumin seeds and salt into paste.

Heat oil in a pan, add all talimpu ingredients in order.
Then stir in chopped tindora and salt.
Cook covered for few minutes until tindora is little soft.
Uncover and fry till tindora turns light brown around the edges.
Stir in tamarind green chile paste and cook for another minute or two.
Serve sour tindora with plain steamed rice or with dal rice.
Notes: Make sure to fry the tindora well.

Suggestions: Adjust the sourness if the curry with tamarind.
Variations: You can also add chopped cilantro while grinding the green chiles. Lemon juice can also be added in place of the tamarind.
Other Names: Sour Tindora, Pulusu Dondakaya.

Red Bell Pepper Chutney

26 May

Erra Butta Pachi Mirapakaya Pachadi..

Chutney with red bell pepper is quite sumptuous. Red bell pepper is chopped and cooked in the oil along with red chiles and garlic. Then all the ingredients are ground into smooth paste for the chutney. Finally the red bell pepper chutney is tempered with spices. It goes quite well with dosa.
Makes: around a cup of Red Bell Pepper Chutney.


Red Bell Pepper 2
Garlic 3 Cloves
Tamarind 1 inch Sized Ball
Whole Red Chiles 2 – 4
Oil 1 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash, remove ends, discard seeds and chop bell pepper into small chunks.
Peel the garlic.
Soak tamarind in few tbsps of water and extract all the juice.

Heat oil in a pan, add red chiles and garlic.
Then stir in red bell pepper, tamarind juice and salt.
Cook covered for few minutes.
Uncover and fry for couple of minutes till bell pepper turns brown around the edges.
Remove from heat and cool to room temperature.
Grind the cooled ingredients into fine paste using a blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above chutney bowl.
Serve red bell pepper chutney with dosa or with rice.
Notes: Make sure not to overcook the bell pepper.

Suggestions: Not adding water while grinding the chutney increases the shelf life of the red bell pepper chutney.
Variations: Red Bell Pepper Chutney with onion and tomato. You can add a tbsp of urad or chana dal along with garlic to thicken it up a bit.
Other Names: Erra Butta Pachi Mirapakaya Pachadi, Simla Mirch Chutney, Red Bell Pepper Chutney.