Archive | July, 2011

Crispy Capsicum Fry

30 Jul

crispy_capsicum_fry
Crispy Capsicum Fry.

Green bell pepper is chopped into small chunks and mixed with flour and spices. The capsicum is then fried in little oil till dark golden brown in color. Serve crispy capsicum fry with steamed rice.
Makes: around 4 Servings of Crispy Capsicum Fry.

Ingredients:

Capsicum / Green Bell Pepper 2
Besan 3 Tbsps
Rice Flour 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/4 tsp
Green Chiles 1
Salt to Taste
Oil 4 – 6 Tbsps

Method of preparation:

Wash, remove stems, discard seeds and chop capsicum into small chunks.
Remove stem, wash and grind green chile into paste.

In a mixing bowl, mix together besan, rice flour, ginger garlic paste, green chili paste, red chili powder and salt.
Add chopped capsicum pieces to the bowl along with a splash of water.
Mix together to let the flour mixture stick to the capsicum.

Heat oil in a wide pan on medium heat.
When oil gets hot, carefully add the capsicum pieces and distribute them to the whole pan.
If you have small pan, then add the capsicum in batches but don’t overcrowd the pan.
Fry for few minutes and turn the capsicum pieces.
Fry till the capsicum pieces turn brown in color.
Remove the capsicum fry onto absorbent paper.
Repeat the same with any remaining capsicum.
Serve crispy capsicum fry with steamed rice.
Notes: Make sure to fry till crisp and dark golden brown in color.

Suggestions: Make sure to add just enough water to make the flour stick to the capsicum pieces. Add more flour to counter the extra water. Make sure to adjust the spice with green chiles.
Variations: Check other recipes with capsicum here.
Other Names: Crispy Capsicum Fry, Bell Pepper Fry, Butta Pacchi Mirapakaya Vepudu.

Urad Dal Stuffed Ridge Gourd

29 Jul

ridge_gourd_urad_dal
Urad Dal Stuffed Ridge Gourd.

Onion is fried and ground into paste along with dal and spices. The ground urad dal mixture is then stuffed in lightly scraped ridge gourd. The stuffed ridge gourd is cooked on low flame till its soft. Serve this urad dal stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 3 Servings of Urad Dal Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd 1 Large
Urad Dal 2 Tbsps
Onion 1
Red Chili Powder 1/2 tsp
Tamarind 2 inch Piece
Garlic 2 Cloves
Salt to Taste
Oil 1 Tbsp

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:

Lightly scrape, remove ends, wash and chop ridge gourd into 2 inch long cylinders (around 7).
Make a slit in each ridge gourd cylinder vertically twice and keep aside.
Soak tamarind in few tablespoons of water and extract all the thick pulp.
Peel and slice the onion.

Heat a tsp of oil in a pan, add sliced onion.
Fry the onion till its golden brown in color.
Remove the onion from heat and cool to room temperature.
Grind the urad dal and red chili powder into fine powder.
Add the fried onion, few tablespoons of water and salt and grind again into coarse paste.

Stuff each ridge gourd cylinder with at least tablespoon of the ground urad dal and onion mixture.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed ridge gourd in the pan.
Add quarter cup of water, tamarind extract and cook covered on low flame for around 10 – 15 minutes.
Turn the ridge gourd on other side, add a splash of water and cook covered on low flame for another 3 – 5 minutes.
Stir in any leftover stuffing mixture and cook for few more minutes.
Once ridge gourd is cooked well, serve urad dal stuffed ridge gourd with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked properly before removing from heat.

Suggestions: Make sure to lightly scrape the ridge gourd to let it hold its shape a bit. If ridge gourd is not cooked well, put the pan back on heat and cook covered on low flame till done.
Variations: Check other recipes with ridge gourd here.
Other Names: Urad Dal Stuffed Ridge Gourd.

Lady’s Finger with Sesame Powder

28 Jul

ladys_finger_sesame
Bendakaya Nuvvulu Podi.

Okra / Bhendi is washed and sliced. It is then fried in oil till golden brown in color. Fresh sesame seeds are ground into powder and added to the lady’s finger fry along with other spices. Serve lady’s finger with sesame powder with plain steamed rice or with roti.
Makes: Lady’s Finger with Sesame Powder.

Ingredients:

Lady’s Finger 2 Cups app.
Sesame Seeds 2 Tbsps
Red Chili Powder 1/2 tsp
Curry Leaves 8
Salt to Taste
Oil 2 Tbsps

Method of preparation:

Wash lady’s finger under water and pat them dry.
Remove ends and slice the lady’s finger vertically twice.
Grind sesame seeds into fine powder using a spice blender.

Heat oil in a pan, add sliced lady’s finger.
Fry on medium – high flame till lady’s finger is golden brown in color.
Stir occasionally to avoid lady’s finger from burning.
Stir in ground sesame seeds powder and curry leaves and fry for a minute.
Stir in red chili powder and salt.
Fry briefly and remove from heat.
Serve lady’s finger with sesame powder with plain steamed rice or with roti.
Notes: Make sure lady’s finger is cooked well.

Suggestions: If bhindi seems uncooked, cook covered on low flame till done.
Variations: For extra spice, slice the green chiles and add to the pan once lady’s finger is cooked.
Other Names: Lady’s Finger with Sesame Powder, Bendakaya Nuvvula Podi.

Snow Peas Stir Fry

27 Jul

snow_peas_stirfry
Snow Peas Stir Fry.

Cumin seeds and garlic is cooked in oil. Snow peas are then added to the garlic oil along with diced potato. Potato and snow peas are cooked and seasoned with spices. Serve snow peas stir fry with steamed rice.
Makes: around 2 Servings of Snow Peas Stir Fry.

Ingredients:

Snow Peas 2 Cups
Potato 1 Large
Garlic 1 Clove
Sesame Seeds 1 Tbsp
Lemon Juice 1 tsp
Black Pepper Powder to Taste
Cumin Seeds 1/2 tsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Peel and lightly mash the garlic clove.
Wash and dice the potato into small chunks.
Wash, remove ends and slice the snow peas at an angle.

Heat oil in a pan, add cumin seeds.
When cumin seeds change color, add garlic clove.
Cook for few seconds, add the chopped potato.
Cook covered for a minute to let the potato soften a bit.
Stir in snow peas and stir fry for couple of minutes for snow peas to cook but still holding a light crunch.
Once cooked, stir in sesame seeds, black pepper powder and salt.
Remove the pan from heat and stir in lemon juice.
Serve snow peas stir fry with steamed rice.
Notes: Make sure snow peas are cooked well.

Suggestions: If potato is not cooked well, make sure to cook covered on low flame till done.
Variations: Check other recipes here.
Other Names: Snow Peas Stir Fry.

Spicy Bottle Gourd Masala

26 Jul

spicy_bottle_gourd_masala
Spicy Bottle Gourd Masala.

Bottle gourd / lauki is chopped up and boiled in sufficient water or steamed till soft and whole. A freshly ground masala is prepared with whole spices and bottle gourd is cooked in it along with onion and tomato. Serve spicy bottle gourd masala with roti or with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Spicy Bottle Gourd Masala.

Ingredients:

Bottle Gourd 2 Cups (Chopped)
Onion 1
Tomato 1
Tamarind 2 – 3 inch Piece
Green Chiles 2
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Coriander Seeds 1 tsp
Cloves 2
Cinnamon 1 inch Stick
Star Anise Small Piece
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:

Soak tamarind in quarter cup of warm water and extract all the juice discarding the veins.
Peel, remove ends and chop the bottle gourd into small pieces.
Boil the bottle gourd in around a cup of water with few pinches of soft till its just soft and whole.
Once cooked, lightly mash the cooked bottle gourd.

Grind coriander seeds, cloves, cinnamon and star anise into fine powder using a spice blender.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash, remove stems and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering chopped onion and fry till its translucent.
Then stir in ground masala powder and green chiles.
Cook briefly, stir in boiled bottle gourd, tamarind extract, tomato, red chili powder, turmeric powder and salt.
Add around quarter cup of water if the water left over from boiled bottle gourd is not enough.
Cook the bottle gourd and tomato for around 5 minutes till it absorbs all the flavors.
Serve spicy bottle gourd masala with roti or chapati or with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is very young and tender, skip the boiling step and cook the bottle gourd along with onion and tomato directly.
Variations: Check out other bottle gourd recipes here.
Other Names: Spicy Bottle Gourd Masala, Bottle Gourd Masala, Sorakaya Masala, Anapakaya Masala.