Archive | January, 2011

Spicy Plantain Fry

19 Jan

spicy_plantain_fry
Arati Kaya Masala Vepudu.

Plantain is halved and boiled with skin till soft. The cooked plantain is briefly fried in tempered oil along with whole and powdered spices. Serve spicy plantain fry over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Plantain Fry.

Ingredients:

Plantain 2 Medium
Garlic 1 Clove
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Lemon Juice 1 Tbsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, discard the ends, halve the plantains.
Bring to boil few cups of water, add the plantain halves, turmeric powder and salt.
Boil till the skins lose the green color and insides turn soft.
Cool to room temperature, peel and chop the plantain.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and plantain cubes.
Fry for a minute to roast the plantain a bit, stir in cumin powder, coriander powder, red chili powder and salt.
Add a splash of water and cook for a minute.
Remove from heat and stir in the lemon juice.
Serve spicy plantain fry over steamed rice and dollop of ghee.
Notes: Make sure plantain is cooked right.

Suggestions: If plantain is not cooked properly, either boil longer or cook covered in the pan with a splash of water.
Variations: You can also check other plantain recipes here.
Other Names: Spicy Plantain Fry, Arati Kaya Masala Vepudu.

Carrot Curry with Sesame Seeds

18 Jan

carrot_sesame_seeds
Carrot Nuvvula Podem Kura.

Carrots are peeled and chopped up into small pieces. They are then cooked in tempered oil till soft. Freshly roasted sesame seeds and red chiles are ground into powder and added to the carrot curry. This carrot preparation tastes good with steamed rice and dollop of ghee.
Makes: around 2 Servings of Carrot Curry with Sesame Seeds.

Ingredients:

Carrots 2 Medium Sized
Sesame Seeds 1 Tbsp
Dried Red Chile Small Piece
Red Chile Powder a Pinch
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Peel, remove ends and chop carrots into small pieces.
Heat a pan on medium low heat, add sesame seeds.
Toast sesame seeds until they turn light golden brown, remove from heat and add the red chile to the hot sesame seeds bowl.
Grind the sesame seeds and red chile into fine powder adding a pinch of salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped carrots and salt.
Cook covered on low flame till carrot turns soft but not mushy.
Add few splashes of water if the carrot seems to stick to the bottom of the pan and not cook.
When carrot turns soft, add ground sesame seeds powder, turmeric powder and red chile powder.
Stir fry for a minute and remove from heat.
Serve carrot curry with sesame seeds over plain steamed rice and dollop of ghee.
Notes: Make sure the carrot is cooked right.

Suggestions: If carrot is not cooked properly, cook it covered on low flame till done. Add a splash of water if required.
Variations: You can also add lemon juice at end.
Other Names: Carrot Curry with Sesame Seeds, Til aur Gajar Curry.

Bottle Gourd with Chana Dal

17 Jan

bottle_gourd_chanadal
Sorakaya Senagapappu Kura.

For bottle gourd chana dal curry, chana dal l is boiled in water till its just soft and whole. Bottle gourd is chopped up and is cooked in tempered oil along with green chiles. Finally cooked chana dal is added to the bottle gourd and this curry can be served with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd with Chana Dal.a

Ingredients:

Bottle Gourd 1/2 of Small One
Chana Dal 1/4 Cup
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.

Refresh chana dal under fresh water.
Bring to boil around a cup of water, add chana dal.
Let chana dal cook and turn soft and translucent.
Strain the cooked chana dal and keep aside.
Reserve the cooking liquid for later use.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fry for couple of seconds.
Then, stir in bottle gourd and add salt.
Add a splash of reserved liquid and cook covered on low flame till bottle gourd turns soft.
Then stir in cooked chana dal and turmeric powder.
Uncover and fry for a minute or two to evaporate any excess moisture.
Serve bottle gourd chana dal curry with steamed rice and a dollop of ghee.
Notes: Make sure not to boil the chana dal until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. Take care to cook the chana dal right before adding it to the pan. If bottle gourd is not tender, you can also steam it or boil it just like chana dal.
Variations: Check out otherĀ bottle gourd recipes here.
Other Names: Bottle Gourd with Chana Dal, Sorakaya Senagapappu Kura, Anapakaya Senaga Pappu.

Grated Radish Curry

15 Jan

grated_radish_curry
Mullangi Koru Kura.

White radish / mooli is peel and grated. Grated radish is salted and squeezed to release excess water. Oil is tempered with spices and onion is cooked in it along with grated radish. Serve grated radish curry with steamed rice or with roti.
Makes: around 2 Servings of Grated Radish Curry.

Ingredients:

White Radish 1 Large
Onion 1 Small
Green Chiles 1 – 2
Dry or Fresh Coconut 2 Tbsps
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Peel, remove the ends, wash and grate the radish.
Peel and finely chop the onion.
Remove stems, wash and finely chop green chiles.
Add grated radish into a bowl, apply few pinches of salt and leave the radish aside for around 5 – 10 minutes.
Squeeze the grated radish between the palms to release the water and reserve the grated radish.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion turns translucent and starts to change color, add grated radish and turmeric powder.
Cook for couple of minutes till the radish turns soft.
Stir in dry or fresh coconut and remove from heat.
Serve grated radish curry with steamed rice or with roti.
Notes: Make sure radish is cook properly before removing from heat.

Suggestions: If radish is not cooked properly, put it back on heat and cook covered on low flame till done.
Variations: Check other radish recipes here.
Other Names: Grated Radish Curry, Mullangi Koru Kura.

Methi Rice

14 Jan

fenugreek_leaves_rice
Menthi Kura Annam.

Fenugreek leaves are separated and washed. They are then cooked along with onion, tomato and other whole and powdered spices. Basmati rice is added to the fenugreek leaves mixture and cooked till fluffy. Serve methi rice with your choice of raita.
Makes: around 2 Servings of Methi Rice.

Ingredients:

Basmati Rice 1 Cup
Fenugreek Leaves 2 Cups Packed
Onion 1 Small
Tomato 1 Large
Green Chiles 2 – 3
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Bay Leaf 1
Mace a Small Piece
Cardamom 1
Cinnamon 1 inch Stick
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Separate and wash the fenugreek leaves.

Heat oil in a pan, add cumin seeds, cinnamon stick, green cardamom, bay leaf and mace.
Fry till aromatic or until spices turn light brown, add chopped onion, ginger garlic paste and green chiles.
Fry till onion turns light golden brown, add fenugreek leaves, chopped tomato and salt.
Cook till tomatoes turn soft and stir in red chile powder, garam masala powder, turmeric powder, basmati rice and fry for a minute or two.
Pour a cup and quarter of water and cook covered on low flame till rice absorbs all the moisture.
Remove from heat, cool to room temperature, fluff up the methi rice.
Garnish with roasted cashews and serve methi rice with your choice of raita.
Notes: Grind a tbsp of coriander seeds, half inch cinnamon stick, a clove and a red chile for fresh garam masala.

Suggestions: Make sure spices are not burnt.
Variations: You can also add chopped potato or peas to the mixture along with tomato.
Other Names: Methi Rice, Menthi Kura Annam, Fenugreek Leaves Rice.