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Potato with Cauliflower

27 May

alu_gobhi
Alu Gobi

Ingredients:

New Potatoes 3
Cauliflower 10 big florets
Fresh Peas (shelled) 1/2 cup
Ginger Garlic Paste 1 tsp
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Cumin Seeds 1 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, halve and boil the potatoes in salted water until just cooked.
Cool, peel and chop boiled potatoes into big chunks.
Wash and pat dry cauliflower florets.
Wash, pat dry and finely chop cilantro.

Heat oil in a pan, add cumin seeds.
After few seconds, add cauliflower florets and cook covered until cauliflower is just cooked.
Uncover, add potato chunks, fresh peas, ginger garlic paste, red chile powder, coriander powder, turmeric powder and salt.
Stir fry for a minute or two and sprinkle garam masala.
Mix thoroughly and make sure all the moisture is gone before removing from heat.
Garnish with chopped cilantro and serve with steamed rice.

Notes: Make sure potatoes and cauliflower is just cooked.

Arvi with Besan

25 Jan

chama_besan
Senagapindi Vesi Chama Dumpala Vepedu

Ingredients:

Taro Root/ Arvi 5
Besan 2 tbsps
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 4
Curry Leaves 8
Asafoetida/ Hing a big pinch
Oil 2 tbsps

Method of preparation:

Pressure cook arvi with enough water for 2-3 whistles.
Peel and chop arvi into small cubes once they come to room temperature.

Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, curry leaves, hing and arvi cubes.

Stir fry for a minute or two and add turmeric powder, red chilli powder, besan and salt.
Mix thoroughly and fry for few more seconds until the raw smell of besan dies down.
Serve hot with rice.

Notes: Make sure taro root doesn’t become too mushy.

Okra with Milk

23 Jan

bendi_milk
Paluposina Bendakaya Kura

Ingredients:

Lady’s Finger/ Okra 20
Milk 1/2 cup
Green Chillies 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 3
Oil 1 tbsp

Method of preparation:

Wash and pat dry okra.
Remove ends and chop them into 1 inch pieces.
Remove stems, wash and slit green chillies or red chillies into two.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add okra, milk, turmeric powder and salt.
Cook covered for 5-10 minutes on low flame or until okra turns soft.
Open the lid and stir-fry to evaporate most of the milk.
Serve hot with rice.

Notes: Make sure not to overcook okra.

Beetroot Curry with Besan

11 Dec

beetroot_besan
Beetroot Senagapindi Kura

Ingredients:

Beetroot 4-6 bulbs
Besan 2 tbsps
Red Chilli Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 8
Oil 2 tbsps

Method of preparation:

Remove ends, peel and wash beetroot.
Grate each bulb on thicker side of the grater and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, add grated beetroot.
Mix together, sprinkle salt and cook covered for about 5 minutes.

Now add besan and red chilli powder.
Stir fry uncovered for few more minutes and serve hot with rice or roti.

Notes: Add green chillies for extra spice.

Simple Taro Root Fry

26 Nov

taro_fry
Chama Dumpala Vepudu

Ingredients:

Taro Root/ Arvi 5-8
Tamarind 1 inch sized ball
Garlic 3-5 pods
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 2
Curry Leaves 8-10
Oil 2 tbsps
Salt to taste

Method of preparation:

Crush and peel the garlic.
Soak taro root in water and pressure cook along with tamarind for 2-3 whistles.
Once cooled to room temperature, peel the taro root.

Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies and curry leaves.
Then add boiled and peeled taro root.
With a spatula, cut the taro root roughly into small cubes.
Alternatively you can cut the taro root right after peeling.

Stir fry for a minute or two and add crushed garlic pods and salt.
When the outside of the taro root turns golden brown, sprinkle turmeric powder and red chilli powder.
Remove from heat, give it a quick stir and serve with rice.

Notes: Skin comes off easily if taro root is cooked until soft and little mushy.