Archive | September, 2012

Tindora Besan Fry

29 Sep

tindora_besan
Dondakaya Senagapindi Vepudu.

Tindora / Tendli is chopped into circles and fried in oil till golden brown in color. Once cooked, tindora fry is finished with besan / gram flour and spice powders. Serve tindora besan fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Tindora Besan Fry.

Ingredients:

Tindora 2 Cups Sliced
Besan / Gram Flour 4 Tbsps
Tamarind 2 inch Piece
Red Chili Powder 1/2 tsp
Salt to Taste
Oil 2 tsps

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 1/2 tsp

Method of preparation:

Wash, remove little bit of both ends and chop the tindora into thick circles.
Soak tamarind in few tablespoons of water and extract the thick pulp.

Heat oil in a pan, add sliced tindora and fry on medium flame for around 10 – 15 minutes.
Once tindora turns golden brown and cooked, add half a tsp of oil in the middle of the pan.
Add all talimpu ingredients in order.
When mustard seeds start spluttering, add besan and let the besan toast a bit.
Then stir in tamarind pulp, red chili powder, turmeric powder and salt.
Let it cook on low flame for few minutes and remove from heat.
Serve tindora besan fry with steamed rice and dollop of ghee.
Notes: Make sure to fry the tindora well.

Suggestions: Adjust besan and red chili powder according to your preference.
Variations: Check other recipes with tindora here.
Other Names: Tindora Besan Fry, Dondakaya Senagapindi Vepudu.

Asparagus with Cilantro

28 Sep

asparagus_cilantro
Asparagus with Cilantro.

Fresh asparagus is sliced into inch long pieces and cooked in oil along with whole spices. The curry is then finished with coarsely ground cilantro. Serve asparagus with cilantro over plain steamed rice.
Makes: around 4 Servings of Asparagus with Cilantro.

Ingredients:

Asparagus 1 Bunch
Green Chiles 2 – 3
Ginger 1 inch Pice
Cilantro 1/2 Cup Packed
Turmeric Powder a big Pinch
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 thoroughly and snap off the hard ends of the asparagus.
Slice the asparagus with a slight slant on the knife into inch long pieces.
Remove stems, wash and slice the green chiles.
Peel and grate the fresh ginger.
Wash and grind the cilantro coarsely.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger and sliced asparagus.
Cook covered on low flame for around 8 minutes or until asparagus is soft.
Stir in ground cilantro, turmeric powder and salt.
Fry briefly and remove from heat.
Serve asparagus with cilantro over plain steamed rice.
Notes: Make sure asparagus is cooked well before removing from heat.

Suggestions: You can also grind the cilantro, green chiles and ginger. If asparagus is not cooked well, put it back on heat and cook covered till done.
Variations: Check spinach asparagus broccoli curry here.
Other Names: Asparagus with Cilantro.

Drumstick Tomato Curry

27 Sep

drumstick_tomato
Mulakkada Tomato Kura.

Onion and tomato are chopped and cooked in oil along with whole spices. Fresh or frozen drumsticks are cooked with tomato onion mixture. Serve drumstick tomato curry with steamed rice.
Makes: around 2 Servings of Drumstick Tomato Curry.

Ingredients:

Drumsticks 10 – 12 (3 inch Long Pieces)
Tomato 2 Large
Onion 1
Green Chiles 1 – 2
Tumeric Powder a big Pinch
Red Chili Powder 1/4 tsp
Cilantro few Sprigs
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 and finely chop the tomatoes.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Fry till onion turns translucent and start to turn golden brown.
Stir in chopped tomato, turmeric powder, red chili powder and salt.
Now add the drumsticks and cook covered on low flame for around 15 minutes or until drumsticks change color and cooked well.
Add few splashes of water if necessary while cooking.
Garnish with cilantro and serve drumstick tomato curry with steamed rice.
Notes: Make sure to cook the drumsticks well.

Suggestions: Add a big pinch of garam masala at end if desired.
Variations: Check other recipes with drumsticks here.
Other Names: Drumstick Tomato Curry, Mulakkada Tomato Kura.

Mango Dahi Poha

26 Sep

mango_dahi_poha
Mango Dahi Poha.

Thick poha / flattened rice is added to the yogurt / dahi. Raw mango is grated and added to the poha soaked in yogurt. Finally whole spices are fried in oil and added to the poha mixture. Serve mango dahi poha immediately.
Makes: around 2 Servings of Mango Dahi Poha

Ingredients:

Thick Poha 3/4 Cup
Yogurt 1 Cup
Raw Mango 1 Cup (Grated)
Green Chiles 2
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and either julienne or grate the raw mango.
Remove stems, wash and slice the green chiles.

In a mixing bowl, whisk together yogurt and around quarter cup of water.
Stir in poha, grated raw mango, turmeric powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Fry briefly and remove from heat and add to above poha bowl.
Stir well and serve mango dahi poha immediately.
Notes: Make sure not to over stir once the poha is added to yogurt.

Suggestions: Adjust the consistency with water. If raw mango is not sour enough, add few drops of lemon juice to the dahi poha.
Variations: You can also add roasted peanuts and chopped cilantro to the poha mixture.
Other Names: Mango Dahi Poha, Mango Yogurt Flattened Rice, Perugu lo Atukulu.

Cucumber Mango Salad

25 Sep

cucumber_mango_salad
Cucumber Mango Salad.

Cucumber is sliced into 2 inch long pieces and mixed with raw mango julienne. The mixture is finally seasoned with cumin seeds oil and herbs. Serve cucumber mango salad sprinkled with chaat masala.
Makes: around 2 Servings of Cucumber Mango Salad.

Ingredients:

English Cucumber 1
Raw Mango 1 Small
Green Chiles 1 – 2
Cumin Seeds a big Pinch
Cilantro few Sprigs
Chaat Masala few Pinches
Salt to Taste
Oil 1/2 tsp

Method of preparation:

Peel, wash and julienne the raw mango.
Wash, remove skin, discard seeds and slice the cucumber into around 2 inch long pieces.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add cumin seeds and green chiles.
Fry till cumin seeds change color, remove from heat.

In a mixing bowl, mix together sliced cucumber, raw mango, cilantro, above cumin seeds and green chiles and salt.
Sprinkle chaat masala and serve cucumber mango salad immediately.
Notes: Make sure not to burn the cumin seeds.

Suggestions: Adjust spice with green chiles. Make sure to add salt and chaat masala just before serving if you are planning to refrigerate the chopped cucumber.
Variations: Add finely ground black pepper and few drops of lemon juice if you wish.
Other Names: Cucumber Mango Salad.