Tag Archives: Garlic

Bottle Gourd Garlic Curry

23 Oct

bottle_gourd_garlic
Anapakaya Velluli Kura.

Bottle gourd / lauki is chopped up and either pressure cooked or cooked in a pan covered till soft but whole. Freshly pounded garlic is added to the bottle gourd along with tomato. Serve bottle gourd garlic curry with roti or with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Garlic Curry.

Ingredients:

Bottle Gourd 3 Cups (Chopped)
Onion 1
Tomato 1
Garlic 3 Cloves
Cumin Seeds a Pinch
Green Chiles 3
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:

Peel and very finely chop the onion.
Wash and very finely chop the tomato.
Remove stems, wash and slice the green chiles.
Grind cumin seeds into powder and add garlic cloves and grind again.

Peel, remove ends and chop the bottle gourd into small pieces.
Pressure cook the bottle gourd with few splashes of water for 3 whistles.
Strain the cooked bottle gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
Fry till onion turns translucent, add cumin seeds garlic cloves mixture.
Fry briefly, stir in cooked bottle gourd, chopped tomato and salt.
Cook on low flame for around 8 minutes or until tomato is cooked and remove from heat.
Serve bottle gourd garlic curry with roti or chapati or with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is very young and tender, reduce the whistles by one or cook the raw bottle gourd in the pan along with onion.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd Garlic Curry, Anapakaya Velluli Kura.

Advertisements

Spicy Deep Fried Lady’s Finger

18 Oct

deep_fried_bhendi
Spicy Deep Fried Lady’s Finger.

Lady’s finger / Bhendi are deep fried until light brown in color. They are then stuffed with freshly ground mixture of garlic and chili powder. Serve spicy deep fried lady’s finger with steamed rice and dollop of ghee.
Makes: around 30 Spicy Deep Fried Lady’s Finger.

Ingredients:

Lady’s Finger 30 app.
Garlic 3 Cloves
Red Chili Powder 2 Tbsps
Salt 3/4 Tbsp
Oil for Deep Frying

Method of preparation:

Wash, pat dry and remove both ends of the lady’s finger.
Make a vertical slit in the stomach of the lady’s finger making sure its ends are intact.

Heat enough oil in a deep frying pan on medium low heat.
Deep fry the lady’s finger until they turn golden brown around all sides.
Remove the fried lady’s finger onto absorbent paper.

Peel and grate the garlic onto a bowl.
Add red chili powder and salt to the grated garlic and mix thoroughly.

Stuff each lady’s finger with little bit of garlic chili mixture.
Serve spicy deep fried lady’s finger with steamed rice and dollop of ghee.
Notes: Make sure lady’s finger is fried well.

Suggestions: Adjust spice with red chili powder.
Variations: Check other variations with lady’s finger here.
Other Names: Spicy Deep Fried Lady’s Finger.

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.

Fresh Beans with Garlic Spice Powder

22 Sep

chikkudukaya_velluli_karam
Chikkudukaya Velluli Karam.

Fresh beans are cooked in oil along chopped onion. Then the fresh beans fry is finished with garlic spice powder. Serve fresh beans with garlic spice powder over steamed rice. Click here for recipe of garlic spice mixture.
Makes: around 2 Servings of Fresh Beans with Garlic Spice Powder.

Ingredients:

Fresh Beans 2 Cups Chopped
Onion 1 Small
Garlic Spice Mixture 1 Tbsp
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Wash, string the beans and chop them into inch long pieces.
Peel and finely chop the onion.
Wash and tear the curry leaves.
Heat oil in a pan, add chopped fresh beans.
Fry briefly and cook covered on low flame for around 8 – 10 minutes.
Stir occasionally to avoid beans sticking to the bottom of the pan.
In the middle of the pan, add few drops of oil and add chopped onion and curry leaves.
Fry till onion turns translucent and start to turn brown around the edges.
Stir in garlic spice mixture and salt and remove from heat.
Serve fresh beans with garlic spice powder over steamed rice and dollop of ghee.
Notes: Make sure beans are cooked well before adding onion.

Suggestions: Adjust spice with garlilc spice mixture.
Variations: Check other recipes with fresh beans here.
Other Names: Fresh Beans with Garlic Spice Powder, Chikkudukaya Velluli Karam.

Ridge Gourd with Garlic Powder

28 Jul

ridgegourd_garlic_powder
Beerakaya Velluli Karam.

Ridge gourd / turai is peeled and chopped up into big chunks. They are then cooked in oil and spices till cooked and finished with garlic spice mixture. Serve ridge gourd with garlic powdder over plain steamed rice or over roti. Check out Garlic Spice Mixture recipe.
Makes: around 2 Servings of Ridge Gourd with Garlic Powder.

Ingredients:

Ridge Gourd 1 Large
Dalia Powder 1 tsp
Green Chile 1 (optional)
Garlic Spice Mixture 1 Tbsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks (around 2 Cups).
Mix dalia powder with few tablespoons of water and keep aside.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all other talimpu ingredients in order.
when mustard seeds start spluttering, add green chile (if using), chopped ridge gourd and salt.
Fry for couple of seconds and cook covered on low flame till ridge gourd turns soft.
Stir in garlic spice mixture, dalia powder and turmeric powder and cook for a minute and remove from heat.
Serve ridge gourd with garlic powder over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked thoroughly before removing the pan from heat.

Suggestions: If ridge gourd is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Diced onion can also be added along with ridge gourd. Check other ridge gourd recipes here.
Other Names: Ridge Gourd with Garlic Powder, Beerakaya Velluli Karam.