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Masala Deep Fried Bittergourd

15 Apr

masala_fried_bittergourd
Masala Deep Fried Bittergourd.

Bitter gourd is slightly scraped and deep fried in oil till golden brown in color. It is the layered with fresh mix of powdered spices. Serve masala deep fried bitter gourd with steamed rice and dollop of ghee.
Makes: around 4 Servings of Masala Deep Fried Bittergourd.

Ingredients:

Bitter Gourd 4
Coriander Powder 1/4 tsp
Cumin Powder 1/8 tsp
Turmeric Powder 1/8 tsp
Red Chili Powder 1 tsp
Garlic 2 Cloves
Salt to Taste

Method of preparation:

Peel and grate the garlic cloves onto a bowl.
Stir in coriander powder, cumin powder, turmeric powder, red chili powder and salt into grated garlic bowl.
Slightly scrape, wash and remove little bit of both ends of the bitter gourd.
Cut the bitter gourd into halves vertically.
If the bitter gourd is long, halve the slices horizontally.

Heat oil in a pan on medium heat for deep frying.
Carefully add the quartered bitter gourds and deep fry till the bitter gourd turns golden in color.
Remove the deep fried bitter gourd onto absorbent paper.
Once warm enough to handle, layer few pinches of the garlic masala powder on the deep fried bitter gourd.
Repeat the same with any remaining bitter gourd pieces.
Serve masala deep fried bitter gourd with steamed rice and dollop of ghee.
Notes: Make sure oil doesn’t get too hot while deep frying bitter gourd.

Suggestions: Adjust spice with red chili powder. If desired, discard few of the bitter gourd seeds before deep frying.
Variations: Check other variations of bitter gourd like moong stuffed bitter gourd here.
Other Names: Masala Deep Fried Bittergourd.

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Cluster Beans with Black Chickpeas

4 Feb

cluster_beans_chana_patoli
Goru Chikkudu Nalla Senagala Vepudu.

Cluster beans are finely chopped and cooked in oil along with spices. Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled and is added to the cooked cluster beans as finishing step. Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Cluster Beans with Black Chickpeas.

Ingredients:

Cluster Beans 1 + 1/2 Cups
Black Chickpeas 1/2 Cup
Green Chile 1
Garlic 1 Clove
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, remove ends and chop cluster beans into around half inch pieces.
Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and finely crumble the steamed black chickpeas.
Peel and roughly chop the garlic clove.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, garlic clove and cluster beans.
Cook covered on low flame for few minutes or until cluster beans change color.
Add a splash of water while cooking if necessary and stir occasionally to avoid scorching.
Once cooked, stir in finely crumbled black chickpeas mixture, turmeric powder and sufficient salt.
Fry on low flame for around a minute or two and remove from heat.
Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure cluster beans are cooked well before adding the black chickpeas.

Suggestions: Adjust spice with red chiles or green chiles.
Variations: Check other variations with cluster beans and other fresh beans here.
Other Names: Cluster Beans with Black Chickpeas, Goru Chikkudu Nalla Senagala Vepudu.

Black Chickpeas Patoli

1 Feb

black_chana_patoli
Black Chickpeas Patoli.

Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled. Crumbled black chickpeas is then cooked in oil along with onion and spices. Serve black chickpeas patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings Black Chickpeas Patoli.

Ingredients:

Black Chickpeas 1 Cup
Onion 1
Green Chiles 2 – 3
Ginger 1 inch 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 black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and crumble the steamed black chickpeas.

Remove stems, wash and slice the green chiles.
Peel and finely chop the ginger.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles, ginger and onion.
Fry till onion turns translucent, add crumbled black chickpeas and salt.
Fry on low heat for few minutes and remove from heat.
Serve black chickpeas patoli with steamed rice and dollop of ghee.
Notes: Make sure soak the black chickpeas well.

Suggestions: You can adjust spice with green chiles. You can also add a green chiles while grinding saoked black chickpeas.
Variations: Add a splash of lemon just before serving black chickpeas patoli.
Other Names: Black Chickpeas Patoli.

Cauliflower Spices Curry

25 Jan

cauliflower_spices_curry
Cauliflower Spices Curry.

Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in oil along with whole spices. The curry is finished with spices and chopped cilantro. Serve cauliflower spices curry with steamed rice or with roti.
Makes: around 6 Servings of Spicy Cauliflower.

Ingredients:

Cauliflower 1 medium head
Garlic 2 Cloves
Coriander Powder 1/2 tsp
Whole Red Chile 1
Turmeric Powder a Big Pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

Cloves 2
Cinnamon 2 inch Stick
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 Tbsps

Method of preparation:

Soak whole red chile in warm water for half hour or so to soften.
Grind the red chile with pinch of salt into coarse paste.
Peel and slightly mash the garlic cloves.

Remove outer leaves, wash cauliflower and break it into small florets and wash again.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When cloves are plump and cumin seeds change color, add garlic cloves and fry briefly.
Add cauliflower florets and cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, ground red chili paste, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Stir in chopped cilantro and serve cauliflower spices curry with steamed rice or with roti.
Notes: Make sure to cook the cauliflower well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Adjust red chili paste according to your preference.
Variations: Check other cauliflower recipes here.
Other Names: Cauliflower Spices Curry.

Methi Chana Patoli

23 Jan

fenugreek_chana_patoli
Methi Chana Patoli

Fenugreek leaves are cooked in oil along with onion and spices. It is then cooked with steamed and crumbled chana dal mixture. Serve methi chana patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings of Methi Chana Patoli.

Ingredients:

Chana Dal 1/2 Cup
Onion 1
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Ginger 1 inch Piece
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
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:

Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel, wash and mince the ginger.
Wash and roughly chop the fenugreek leaves.
Soak chana dal in water for around 4 hours.

Coarsely grind the soaked chana dal and salt with few tablespoons of water.
Pour the chana dal mixture in idly moulds and steam for around 10 minutes.
Once warm enough to handle, crumble the steamed chana dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, green chiles and ginger.
Fry till onion turns translucent, add fenugreek leaves and salt.
Fry fenugreek leaves for few seconds, add crumbled steamed chana dal and turmeric powder.
Mix thoroughly and cook on low flame for around 5 minutes and remove from heat.
Stir in lemon juice and serve methi chana patoli with steamed rice and dollop of ghee.
Notes: Make sure chana dal is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles or red chiles.
Variations: You can also fry the ground chana dal paste in the pan without steaming it though it takes longer time to cook. Check other fenugreek leaves recipes here.
Other Names: Methi Chana Patoli.