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Ridge Gourd Poppy Seeds Gravy

22 Jan

ridge_gourd_poppy_gravy
Ridge Gourd Poppy Seeds Gravy.

Ridge gourd is peeled and chopped. Poppy seeds are ground into powder. Ridge gourd is then cooked in poppy seeds onion gravy. Serve ridge gourd poppy seeds gravy with steamed rice.
Makes: around 4 Servings of Ridge Gourd Poppy Seeds Gravy.

Ingredients:

Ridge Gourd 1 Medium
Onion 1
Green Chiles 2
Poppy Seeds 1 1/2 Tbsps
Turmeric Powder a big Pinch
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:

Remove skin, wash and chop the ridge gourd into small chunks.
Peel and roughly chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop the cilantro leaves.

Grind poppy seeds into fine powder using a spice grinder.
Add the chopped onion and few tablespoons of water and grind again into smooth paste.
Coarsely grind the green chiles and keep aside

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd.
Fry briefly, stir in ground onion poppy seeds paste, a cup of water and turmeric powder.
Cook covered till ridge gourd turns soft. Uncover and boil till the mixture becomes little thick.
Adjust any seasonings if required and garnish with cilantro and serve ridge gourd poppy seeds gravy with steamed rice.
Notes: Make sure ridge gourd is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd Poppy Seeds Gravy.

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Fenugreek Moong Rasam

26 Oct

fenugreek_moong_rasam
Menthikura Pesara Kattu.

Fenugreek leaves are washed and boiled along with moong dal and spices. Oil is tempered with spices and added to the rasam as a final step. Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Fenugreek Moong Rasam.

Ingredients:

Fenugreek Leaves 1/2 Cup Packed
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 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:

Separate and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.
Wash moong dal with water and keep aside.

Bring to boil around a cup of water in a sauce pot, add washed moong dal.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, fenugreek leaves, curry leaves, turmeric powder and salt to the sauce pot.
Boil for around 10 minutes or until fenugreek leaves are cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding fenugreek to the pot.

Suggestions: Adjust the consistency of the fenugreek rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Fenugreek Moong Rasam, Fenugreek Pesara Kattu.

Onion Garlic Rasam

4 Oct

onion_garlic_rasam
Onion Garlic Rasam.

Onion is chopped up and cooked in oil along with tomato and garlic. Tamarind is soaked in water and juice is extracted and added to the rasam along with rasam powder. Boil the rasam and serve onion garlic rasam with steamed rice and dollop of ghee.
Makes: around 4 Servings of Onion Garlic Rasam.

Ingredients:

Tomato 1 Large
Tamarind 2 inch Piece
Jaggery 1 inch Piece
Green Chiles 1 – 2
Onion 1 Small
Garlic 4 Cloves
Rasam Powder 1 tsp
Cilantro few Sprigs
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 1/2 tsp

Method of preparation:

Wash and finely chop the tomato.
Peel and finely chop the onion.
Soak tamarind in half cup of water and extract all the juice and discard any veins.
Remove stems, wash and slice the green chiles.
Peel and roughly crush the garlic cloves.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add chopped onion.
Once onion turns translucent, add chopped tomato.
Let the tomato cook a bit and crush them with back of the spatula.
Stir in chopped green chiles, garlic, turmeric powder and salt.
Pour around 1 1/2 cups of water, tamarind extract, jaggery and rasam powder.
Boil for around 8 – 10 minutes.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam pot.
Boil for a minute or two and stir in cilantro.
Serve onion garlic rasam with steamed rice and dollop of ghee.
Notes: Make sure

Suggestions: Adjust spice with green chiles or add few pinches of red chili powder.
Variations: Check other rasam varieties here. For rasam powder recipe, click here.
Other Names: Onion Garlic Rasam.

Sweet Sour Cabbage Stew

25 Aug

cabbage_pulusu
Cabbage Teepi Pulusu.

Cabbage is shredded and cooked along with toor dal. Jaggery and tamarind are added for sweetness and sourness. Once cabbage is cooked, finish with freshly fried whole spices. Serve sweet sour cabbage stew with steamed rice and dollop of ghee.
Makes: around 6 Servings of Sweet Sour Cabbage Stew.

Ingredients:

Toor Dal 1/4 Cup
Cabbage 1/8 of Small One
Onion 1 Small
Green Chiles 1 – 2
Fenugreek Seeds 2
Turmeric Powder 1/4 tsp
Tamarind 3 inch Piece
Jaggery 1/8 Cup Grated
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:

Remove outer leaves and shred the cabbage.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Soak tamarind in a cup of warm water and extract all the juice.

Pressure cook toor dal in half a cup of water for 3 whistles.
Alternatively, boil toor dal in a sauce pot with 2 cups of water for around 20 minutes or until toor dal is just cooked.
Add green chiles, cabbage, onion, fenugreek seeds, tamarind, jaggery, turmeric powder and salt to the sauce pot containing toor dal.
Add a cup of water if necessary and boil for around 10 – 12 minutes or until cabbage is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to cabbage stew pot.
Boil for another minute or two and remove from heat.
Serve sweet sour cabbage stew with steamed rice and dollop of ghee.
Notes: Make sure cabbage is cooked well before removing from heat.

Suggestions: Adjust tamarind and jaggery according to your preference.
Variations: You can also thoroughly mash the toor dal before adding cabbage.
Other Names: Sweet Sour Cabbage Stew, Cabbage Teepi Pulusu.

Bitter Gourd Kadhi

25 Jun

bittergourd_kadhi
Kakarakaya Challa Majjiga.

Bitter gourd is lightly scraped and chopped and can be boiled till soft or fried till cooked. Besan yogurt mixture is cooked in tempered oil along with cooked bitter gourd till the raw smell of the besan is gone.Served bitter gourd kadhi with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd Kadhi.

Ingredients:

Bitter Gourd 1 Large
Thick Yogurt 1 Cup
Onion 1 Small
Besan 2 – 3 Tbsps
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 4
Oil 2 Tbsps

Method of preparation:

Whisk together yogurt, besan, turmeric powder and salt into smooth mixture with a cup of water.
Lightly scrape, remove ends, wash and chop bitter gourd into small chunks.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add bitter gourd pieces and fry on low flame till bitter gourd turns golden brown in color.
Stir in onion and green chiles and fry again till onion turns translucent.
Reserve a spoonful of above mixture for garnish.
Then lower the flame, stir in besan yogurt mixture.
Cook on low flame stirring continuously until raw smell of the besan is gone (around 5 minutes).
If the mixture thickens a lot, add quarter cup of water and bring again to a bubble.
Garnish with reserved bitter gourd mixture and serve bitter gourd kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Alternatively, bring around a cup of water to boil, add bitter gourd and salt. Boil till bitter gourd pieces cook and turn translucent before adding to the besan mixture. Adjust the consistency of the kadhi with water.
Variations: You can also garnish with chopped cilantro if you wish.
Other Names: Kakarakaya Challa Majjiga, Bitter Gourd Kadhi.