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Easy Eggplant Stew

22 May

noone_vankaya_pulusu
Noone Vankaya Pulusu.

Onion is diced and cooked in oil along with whole spices. Baby eggplants are stuffed with red chili paste and cooked in the freshly extracted tamarind pulp till the eggplants are soft. Serve easy eggplant stew with plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Easy Eggplant Stew.

Ingredients:

Baby Indian Eggplants 3
Onion 1
Red Chili Powder 1 Tbsp
Turmeric Powder a pinch
Jaggery 2 inch Piece
Tamarind 2 inch Sized Ball
Salt to taste

Talimpu:

Fenugreek Seeds 4
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 7
Oil 2 tsps

Method of preparation:

Wash, remove stems and halve the eggplants (if they are large)
Slit the eggplant making sure its end intact.
Make sure eggplants are good and keep them soaking in water until required.
Peel and dice the onion into big chunks.
Soak tamarind in quarter cup of hot water and extract all the thick pulp.

Mix red chili powder, salt and few drops of water into thick paste.
Stuff little big of above paste into the each eggplant and keep aside.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced onion.
When onion turns light golden color, add stuffed eggplants, turmeric powder and salt (if required).
Fry for a minute, add the tamarind pulp and jaggery to the eggplants.
Cook covered for around 5 minutes or until eggplants are soft.
Add more water if required and let the sauce come to a bubble.
Once the eggplant is soft, remove from heat.
Serve easy eggplant stew with plain steamed rice and dollop of ghee.
Notes: Make sure eggplants are cooked properly before removing from heat.

Suggestions: If eggplants are not cooked inside, put them back on heat, add few tablespoons of water or more and cook covered on low flame till done.
Variations: If using very small brinjals, you don’t have to cut them into half. Use small shallots if possible.
Other Names: Easy Eggplant Stew, Noone Vankaya Pulusu.

Moong Fritters Stew

23 Jan

pesara_punukulu_pulusu
Pesara Pappu Punukulu Pulusu.

Yellow split moong dal is soaked in water and ground into coarse paste. The mixture is then scooped and deep fried in oil till golden brown in color. The fritters are then added to the tamarind jaggery sauce. Serve moong dal fritters stew with steamed rice and dollop of ghee.
Makes: around 4 Servings of Moong Fritters Stew.

Ingredients:

Moong Dal 1/4 Cup
Onion 1/2 of Small One
Tamarind 2 inch Piece
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
Jaggery 2 inch Piece
Rice Flour 1 Tbsp
Dried Red Chiles 1
Salt to Taste
Cilantro few Sprigs

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 moong dal in water for 2 – 3 hours.
Refresh in water and strain the moong dal.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Stir rice flour in few tablespoons of water to make a paste and keep aside.

Grind soaked moong dal and salt into somewhat coarse paste along with red chiles adding small amount of water if required.
Remove the ground moong dal mixture onto a mixing bowl, taste and adjust salt if necessary.

Heat oil in a frying pan on medium heat.
Scoop small spoon sized moong dal mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the oil is filled with fritters.
Once the fritters are golden brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining moong dal mixture.
Break moong dal fritters into halves or quarters depending on the size.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and pinch of salt.
Once onion turns translucent, stir in tamarind extract, quarter cup of water, jaggery, red chili powder, turmeric powder and salt.
Bring to boil and stir in rice flour paste.
Boil for few seconds, remove from heat and stir in slightly broken moong dal fritters.
Garnish with cilantro and serve moong dal fritters stew with steamed rice and dollop of ghee.
Notes: Make sure moong dal is soaked well.

Suggestions: Make sure not to add too much water in the preparing moong dal mixture. Add a tbsp or so of rice flour if moong dal mixture becomes runny.
Variations: Add corn flour in place of rice flour to make a paste to thicken the tamarind sauce.
Other Names: Moong Dal Fritters Stew, Pesara Pappu Punukulu Pulusu.

Sweet Potato Stew

7 Dec

sweet_potato_stew
Chilakada Dumpa Pulusu.

Sweet potato is peeled and chopped into big chunks. It is then cooked in water along with tamarind, jaggery etc till little soft. Rice flour is mixed with little water to make a smooth paste and added into the sweet potato stew to thicken it. Oil is tempered with spices and added to the sweet potato stew as a final step. sweet potato stew with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Sweet Potato Stew.

Ingredients:

Sweet Potato 2 Medium
Onion 1
Green Chiles 3
Jaggery 2 (3 inch blocks)
Tamarind 2 – 3 inch sized ball
Fenugreek Seeds a small pinch
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Rice Flour 1 Tbsp
Salt to taste
Cilantro few Sprigs

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 cilantro leaves.
Wash thoroughly, peel and chop sweet potato into large chunks or half inch thick disks.
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice.
Peel and chop onion into big chunks or thick slices.
Remove stems, wash and slice the green chiles.
In a small bowl, mix rice flour with couple of tablespoons of water to make thick smooth paste.

Heat a sauce pot on high flame, add sweet potato chunks, onion, tamarind extract, jaggery, sliced green chiles, fenugreek seeds, a cup water and salt.
Bring the mixture to a heavy boil and reduce the flame to medium.
Let the jaggery dissolve and let sweet potato pieces cook thoroughly while still holding their shape (around 20 min).
Slowly stir in the prepared rice flour paste into the sweet potato stew to make it little thick.
Add more rice flour paste if required but make sure the stew is not too thin or not too thick.
Let the stew bubble for a minute or two before proceeding with next step.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add this to the prepared sweet potato stew.
Stir in cilantro and serve sweet potato stew with plain steamed rice and dollop of ghee.
Notes: Make sure sweet potato pieces are cooked to the point that they fall apart when lightly pressed.

Suggestions: If the sweet potato stew is too sour, add more jaggery. If the sweet potato stew is too sweet, add more tamarind extract to balance the flavors.
Variations: Check other recipes with sweet potato here.
Other Names: Sweet Potato Stew, Chilakada Dumpa Pulusu.

Fenugreek Sprouts Rasam

6 Oct

fenugreek_sprouts_rasam
Fenugreek Sprouts Rasam.

Fenugreek seeds are soaked in water for couple of hours and sprouted. Tomato is cooked in spices. The sprouted fenugreek seeds are cooked along with tomato and toor dal along with other spices. Once bubbles for few minutes, fenugreek sprouts rasam can be served with steamed rice and a dollop of ghee.
Makes: around 4 – 6 Servings of Fenugreek Sprouts Rasam.

Ingredients:

Fenugreek Sprouts 1/4 Cup
Tomato 1 Medium
Toor Dal 1/2 Cup
Tamarind 1 1/2 inch Piece
Rasam Powder 1/2 tsp
Red Chili Powder 1/4 tsp
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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the tomato.
Wash, clean and finely chop the cilantro leaves.

Wash and pressure cook toor dal in a cup of water for 3 whistles.
In another vessel, add the sprouted fenugreek seeds with little water and pressure cook in same cooker for 3 whistles.
Alternatively, cook the toor dal on stove top with around 2 cups of water till dal is soft.
Mash the cooked toor dal and keep aside.
Soak tamarind juice in few tablespoons of water for sometime and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, add chopped tomatoes and cooked fenugreek seed sprouts.
Cook till tomatoes turn soft, add cooked toor dal, tamarind juice, rasam powder, red chili powder, salt and 2 cups of water.
Bring to boil and let it boil for few minutes.
Stir in cilantro and adjust any seasoning if required.
Serve fenugreek sprouts rasam with steamed rice and a dollop of ghee.
Notes: Make sure dal and fenugreek sprouts are cooked well.

Suggestions: Use fenugreek sprouts as per your preference. Adjust the consistency of rasam with water. Add more cooked toor dal for thicker dal rasam.
Variations: You can also check other recipes with fenugreek here.
Other Names: Fenugreek Sprouts Rasam.

Ridge Gourd Kadhi

5 Oct

ridge_gourd_kadhi
Ridge Gourd Kadhi.

For ridge gourd / turai kadhi, oil is tempered with few whole spices. Ridge gourd is peeled and chopped into small pieces and fried in oil till they cook. Mixture of besan / gram flour and yogurt is prepared and cooked along with ridge gourd. Serve ridge gourd kadhi with steamed rice or with roti.
Makes: Ridge Gourd Kadhi.

Ingredients:

Ridge Gourd 1 Medium
Besan / Gram Flour 3 – 5 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Turmeric Powder a big pinch
Salt to taste
Oil 1 Tbsp

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 off the thick skin, wash, remove ends and chop the ridge gourd into small pieces.
Remove stems, wash and slice the green chiles.
Whisk yogurt with besan and salt into smooth paste adding around half a cup of water.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped ridge gourd and salt.
Cook covered on low flame till ridge gourd is soft.
Add a splash of water if required.

Take a big tablespoon of ridge gourd mixture and mix with the whisked yogurt mixture to lower the temperature of the yogurt.

Then stir in the yogurt mixture in to the pan with cooked ridge gourd.
Cook on low flame till yogurt besan mixture thickens or until raw smell of the mixture is gone.
Adjust any seasonings if required and remove from heat.
Garnish with cilantro if desired and serve ridge gourd kadhi with plain steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before adding the yogurt mixture into the pan.

Suggestions: Vary the consistency of the dish with besan / gram flour. If the yogurt gravy feels raw, cook the mixture on low flame for couple more minutes or until done. Make sure not to add cold yogurt mixture into hot pan.
Variations: Finely chopped onion can also be added along with ridge gourd.
Other Names: Ridge Gourd Kadhi.