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Buttercup Squash Stew

16 Jul

buttercup_squash_stew
Buttercup Squash Stew.

Buttercup squash is similar to pumpkin with skin that is easier to peel. Onion is cooked in oil along with spices. Buttercup squash is then added to the onion and cooked in water along with tamarind extract and jaggery. Serve butercup stew with plain steamed rice and dollop of ghee and chips.
Makes: around 4 Servings of Buttercup Squash Stew.

Ingredients:

Buttercup Squash 1/4 th of Small One
Toor Dal 1/4 Cup
Onion 1
Green Chiles 3
Jaggery 2 (3 inch blocks)
Tamarind 2 – 3 inch sized ballTurmeric Powder a pinch
Salt to taste

Talimpu:

Fenugreek Seeds 3
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 chop buttercup squash into large chunks without peeling.
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice discarding any viens.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Pressure cook toor dal in half a cup of water or 3 whistles.

Heat oil in a sauce pot on medium flame, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add green chiles and onion.
Fry briefly, stir in buttercup squash chunks, turmeric powder and a cup of plain water.
Cook covered on medium low flame till buttercup chunks are half cooked.
Add another cup of water, stir in cooked toor dal, tamarind extract, jaggery and salt.
Boil till buttercup squash is soft but whole.
Serve buttercup squash stew with plain steamed rice and dollop of ghee and chips.
Notes: Make sure buttercup chunks are cooked to the point that they fall apart when lightly pressed.

Suggestions: Adjust tamarind, jaggery and green chiles according to your preference.
Variations: Check other stew recipes here.
Other Names: Buttercup Squash Stew.

Turai with Sesame Seeds

10 May

turai_sesame
Turai with Sesame Seeds.

Ridge gourd is peeled and chopped up. Chopped ridge gourd is then boiled along with sliced onion and sesame seeds green chile powder. The boiled mixture is then seasoned with whole spices. Serve turai with sesame seeds with steamed rice and dollop of ghee.
Makes: around 4 Servings of Turai with Sesame Seeds.

Ingredients:

Ridge Gourd 1 Large
Onion 1
Green Chiles 2 – 3
Sesame Seeds 2 Tbsps
Turmeric Powder 1/8 tsp
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:

Peel, remove ends, wash and dice the ridge gourd.
Peel and slice the onion.
Remove stems, wash and roughly chop green chiles.
Grind sesame seeds and green chiles into fine powder.

Bring to boil around 1 1/2 cups of water in a sauce pot.
Add chopped ridge gourd and onion.
Boil till onion is translucent, add ground sesame seeds, green chiles powder, turmeric powder and salt.
Boil till ridge gourd is cooked well.
Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above ridge gourd bowl.
Mix well and bring the ridge gourd mixture to a boil.
Serve turai with sesame seeds with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing it from heat.

Suggestions: If ridge gourd is not cooked well, put the mixture back on heat and boil till done. Add quarter cup more water if desired.
Variations: You can also add a small piece of tamarind along with onion if you wish.
Other Names: Turai with Sesame Seeds.

Bitter Gourd Stew

8 Feb

kakarakaya_mukkala_pulusu
Kakarakaya Pulusu.

Tamarind extract is prepared by soaking tamarind in hot water for sometime and squeezing out all the juice. Fresh bitter gourd is chopped up and cooked in the tamarind extract along with jaggery and other spices. Once the bitter gourd is soft, sesame powder is used to thicken the tangy sweet sauce. Serve tasty bitter gourd stew with steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd Stew.

Ingredients:

Bitter Gourd 2 Small
Tamarind 4 inch Piece
Green Chiles 1
Jaggery 1 inch Block
Red Chili Powder 1/8 tsp
Toasted Sesame Seeds 1/2 Tbsp
Fresh Scraped Coconut 1 Tbsp
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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, scrape, remove ends and finely chop the bitter gourds.
Remove stems, wash and slice the green chiles.
Grind sesame seeds into fine powder with a pinch of salt.
Soak tamarind in half a cup of hot water for couple of minutes and extract all the juice discarding any veins.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped bitter gourd.
Fry for a minute or two, add turmeric powder, tamarind extract, grated jaggery, red chili powder, quarter cup of water and salt.
Cook covered on low flame till bitter gourd turns soft.
Uncover, adjust the consistency with water if required, stir in coconut and sesame seeds powder.
Remove from heat and serve tasty bitter gourd stew with steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is cooked well before adding the sesame powder.

Suggestions: Make sure to adjust the seasonings (tamarind, jaggery..) according to bitterness of bitter gourd.
Variations: Check other tasty bitter gourd recipes here.
Other Names: Bitter Gourd Stew, Kakarakaya Pulusu, Karela Imli Stew.

Sorrel Leaves Stew

20 Jul

gongura_pulusu
Gongura Pulusu.

Oil is tempered with spices and onion is turned translucent. Sorrel leaves / gongura aaku is chopped up and briefly fried before slowly cooking in stew. Sorrel leaves stew is served with steamed rice and plain toor dal or with steamed rice and dollop of ghee.
Makes: around 2 Cups of Sorrel Leaves Stew.

Ingredients:

Sorrel Leaves 1 1/2 Cups Packed
Onion 1
Green Chiles 1 – 2
Tamarind 1/2 inch Sized Ball (optional)
Chana Dal 2 tbsps
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Broken Red Chiles 2
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Separate sorrel leaves and wash them thoroughly.
Chop the sorrel leaves and keep aside.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Grind green chiles into coarse paste.

Heat oil in a pot, add chana dal and fry for couple of seconds.
Now add all talimpu ingredients in order.
When urad dal changes color, add onion and chana dal.
When onion turns translucent, add sorrel leaves, green chile paste, tamarind, red chili powder, turmeric powder and salt.
Fry for a minute or two, pour around a cup and half of water.
Bring to a bubble and boil till it reduces to almost of the original quantity.
Remove from heat and serve sorrel leaves stew with steamed rice and a tbsp of cooked toor dal.
Notes: Make sure to boil the stew on medium – low flame.

Suggestions: If the stew is too sour, stir in a small piece of jaggery.
Variations: You can also soak the chana dal in water for couple of hours before adding to the stew.
Other Names: Sorrel Leaves Stew, Gongura Pulusu.

Cauliflower Stew

29 Jun

cauliflower_pulusu
Cauliflower Pulusu.

Cauliflower is broken into small florets. Cauliflower is cooked in tamarind extract along with onion and tomato. Once the cauliflower is cooked, the stew is tempered with spices and dals. Cauliflower stew is served with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Stew.

Ingredients:

Cauliflower 1/4 of small head
Tomato 1
Onion 1 Small
Green Chile 1
Turmeric Powder a pinch
Tamarind 1 inch sized Ball
Coconut 1 tbsp
Sesame Seeds 1 tsp
Whole Red Chiles 2 – 3
Cilantro few Sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash thoroughly and break cauliflower into small florets.
Peel and slice the onion.
Wash and chop the tomato.
Soak tamarind in half a cup of water and extract all the juice discarding veins.
Remove stem, wash and slice the green chile.
Wash and finely chop cilantro.

Dry roast sesame seeds and red chiles until aromatic or until they change color.
Cool and grind the these ingredients along with grated coconut into fine paste.

Heat a sauce pot on medium heat, add tamarind extract, cauliflower florets, onion, tomato, green chile, turmeric powder and salt.
Add around half a cup of water and boil till cauliflower cooked.
Then stir in the ground paste and boil for couple of minutes.
Remove from heat and stir in cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add this to cauliflower bowl.
Serve cauliflower stew with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, put it back on heat and boil till done.
Variations: You can also add few pinches of garam masala before removing the stew from heat.
Other Names: Cauliflower Stew, Cauliflower Pulusu.