Tuesday, March 29, 2011
Dondakaya(Tindoora) fry is one of the easiest recipe, though time taking.If you get the frozen tindoora then the work is minimal, but if you get the fresh ones, then it takes time to finely chop them. I personally like to cut them vertically than the rounds.This requires very few ingredients and very simple to make, yet this yields a unique taste.
1.After finely chopping the tindoora, if fresh, wash them. In a pan add about 3-4 tbsp of oil and add mustard seeds, cumin seeds and urad dal.
2. After 2 minutes, add the tindoora and salt. Fry this for about 20-25 minutes or till you feel they are all fried completely.
3. 5 minutes before removing from the heat, add the chilly powder and garnish this with cilantro and enjoy with hot rice.
Posted by ANU at 4:22 PM
Chamagadda (Colacasia/Taro root) and kandagadda (yam) are two of my sister's favorite vegetables. These two are made either in the form of a fry/pulusu. I remember Kandagadda wada, when eaten with sambhar-rice combo is super yummy. This chamagadda pulusu is similar to the egg pulusu/fish pulusu, lets see how to make this.
Chamagadda (Colacasia/taro root)
1 Big Onion
2 big tomatoes
3 green chilly
1 tbsp ginger garlic paste
1 tbsp dhaniya(coriander) powder
1 tbsp cumin powder
1 tbsp chilly powder
1/2 cup tamarind paste
2 tbsp oil
1 tbsp Cumin seeds
1 tbsp Mustard seeds
2 red chilly
few mentil seeds
1.Cut the taro roots into small pieces and pressure cook it for about 2-3 whistles, cutting will help them cook fastly as well as in removing the skin.
2. Heat a pan, add 2 tbsp of oil and after it is heated add the seasoning ingredients one by one. Then add the chopped onions, green chillies and ginger garlic paste.
3. After the onions are fried and the ginger garlic paste is cooked, add the chopped tomato and fry it for about 8-10 mins. Then add the tamarind paste and required amount of water.
4. Put it on medium flame and let it boil. While boiling, add the dhaniya powder, cumin powder, salt and chilly powder.
5.Let the whole content boil and come close together, at this step you could check for the salt and chilly levels and change accordingly. Then add the taro roots to this mixture and let it boil for about 5 minutes, before you remove from the heat.
6. garnish it with cilantro and enjoy the pulusu with rice.
Posted by ANU at 3:36 PM
Friday, March 25, 2011
The hot favorite of Andhra "Gongura", trust me the Gongura pachadi when eaten with hot rice and ghee is just an amazing experience, I remember when we went to Vijayawada, the hotel would have all the pachadi's seperately and we just forget about rasam/sambhar or any curry and just eat only the pickles. I must mention Kandi Podi and Palli Podi, I just cant stop eating if I have palli podi/gongura pachadi. Moreover Gongura contains high amount of iron and vitamins. There are different combinations with Gongura besides gongura pachadi, Gongura mutton is quite popular in Andhra. I will shortly post the Gongura pachadi but now lets see how to make this Gongura pappu.
Bunch of Gongura leaves (sorrel greens) in accordance to 1 cup of toor dal
1 cup Toor dal
2 green chilly
1 garlic clove
1 tsp turmeric powder
3 tbsp oil
There are different methods to prepare a dal, I find the below method easy and quick, so I adopt this method for most of my dals, unless for some specific ones.
1.Firstly, pluck the gongura leaves and clean them. In a pressure cooker, add 1 cup of toor dal and according to it, add the gongura leaves. For this, add about 2-21/2 cups of water. To this, add chopped onion, chopped green chilly, turmeric powder and few drops of oil, so that it doesnt stick to the cooker.
2.Pressure cook it till 3-4 whistles or according to your cooker. Carefully, remove the lid and use a Pappu Gutthi(masher) to mash the entire paste.
NOTE: People avoid adding the gongura to the cooker and prefer it to be cooked on low flame, you could do this, but this takes some time, and definitely the taste is much better, but I use the cooker to avoid time delays!
3.Now, take a tadka pan, add oil and all the other seasoning ingredients one by one and salt and now mix the dal to this.
NOTE: I don't add tamarind paste tot his since its already sour but if you really like to have a tangy taste then you could add some tamarind paste into the cooker before pressure cooking it.
This is a very simple recipe, but gongura and toor dal combination gives an awesome taste, eat this with hot rice and a little ghee great for a perfect Lunch!
Posted by ANU at 9:34 AM
Thursday, March 24, 2011
Aloo is one vegetable which can be made with a variety of combinations.This recipe has a combination of methi leaves, tomato and potato.this is very simple and straight, yet gives a good taste.
1/2 bunch of methi leaves
2 green chillies
1 tsp ginger garlic paste
1 tsp coriander powder
1.Firstly, add oil to a pan, let it heat for a while. After it is heated, add the cumin seeds, mustard seeds, red chilly, urad dal and asafoetida.
2.After a while, add the chopped onions, green chillies and ginger garlic paste.
3.Let it fry for a while and then add the tomatoes to this. Sprinkle some water on this and let it boil. Meanwhile, Clean the methi leaves by soaking it in warm water and salt. This contains sand, so it is necessary to wash it multiple times.
4.Now, after the tomato is semiboiled, add the methi leaves and chopped potatoes. It is necessary for us to cut the potato into small pieces for it to get cooked fastly. If you cut them big, then the time it takes for the methi, tomato and potato may not be the same. So for all the three to cook at the same time, we have to make the potato into small pieces.
5.lastly, add the salt, mirchi powder and coriander powder, mix everything together and enjoy it with chapathi or rice.
If you want the potato pieces big, then cut them and microwave it for 10 minutes before adding them to the curry.
Posted by ANU at 1:19 PM
Vegetable and chicken pasta makes me hungry now. I usually cook vegetable pasta and one fine day, I had some left over chicken pieces and I thought let me try mixing them as well. This turned out to be very yummy as well as filling. This recipe is healthy as well as heavy even if you have just one serving.
Vegetables of your choice, below are the ones, I use
Chicken (cut into small pieces)
2 garlic cloves
2 green chilly
sliced almond pieces
2-3 tbsp oil
mirchi powder (accordingly)
1.Firstly, get the pasta done! The crucial step to have your pasta dish ready is when you have the pasta cooked in the right levels. For this, take a shallow vessel, add water, should be a lot and boil it for 10 minutes. After which, add the pasta and keep stirring so that it doesn't stick. After 15 minutes, pick one of the pasta and check if its cooked, check this from time to time and after you think its completely cooked, filter it from water and keep it aside.
2. Now, take a large pan, add 2-3 tbsp of oil and after it is heated add the finely chopped garlic and sliced almonds. This gives an awesome aroma. Add the green chilly and chopped onion.
3.After the onion is fried, add the chopped tomato, you could even add the garlic-tomato pasta sauce instead of all this. Now, add finely chopped cabbage, carrot and all other vegetables of your choice.
4.After all the vegetables are fried, add the chicken to this. Add the butter now and fry everything for about 10 minutes. Add salt, pepper and mirchi powder accordingly.
5.Finally, after the vegetables and chicken is done, add the pasta and mix everything together. You can include cheese or any other sauce of your choice and add some lime juice and enjoy this yummy dish.
Posted by ANU at 12:42 PM
Chikudukaya is made in different ways, one such way which has a tomato combination is a very common method of cooking chikudukaya curry. lets see how to make this.
1 large tomato
1 large onion
2 green chillies
mirchi powder (accordingly)
1 tsp ginger garlic paste
2 tbsp oil
1.Firstly, soak the chikudukaya in warm water and salt. We need to remove all the sand and dirt from this vegetable for which we can soak it in salt water for half an hour and then wash it vigorously till all the sand/dirt is removed.
2.Next, heat 2 tbsp of oil in a pan and add all the seasoning ingredients one by one. Fry Onions, green chilly and ginger garlic paste till the onions turn brown.
3. Now after the content in the pan is fried, add the chopped tomatoes and add about half a cup of water. Cover it with a lid and let it cook for a minute and then add the chikudukaya.
4.It takes about 20-25 minutes for the vegetable to get cooked on a medium flame. Meanwhile, add the salt and mirchi powder accordingly.Granish it with cilantro.
Posted by ANU at 12:19 PM
Tuesday, March 15, 2011
I learnt this recipe from my sis-in-law, while we visited them in chicago, she made this awesome yummy curry and I had an immediate attention to put in my list of things-to-learn. She looked online for the recipe and changed it a little bit by replacing the cashews with almonds. Trust me, I personally liked the methi-badam(almond) combination. This is a very simple recipe with minimal amount of work, everything depends on the blended stuff and finally mix it up and cook it altogether principle. Lets look into the recipe......
Bunch of Methi leaves
1/2 cup of whole almonds(badam)
2 cardamom seeds (elaichi)
2 cloves (lavang)
2 cinnamon sticks (dalchina chekka)
2-3 green chillies
2 chopped garlic
1 cup yogurt (curd)
1/4 cup milk
2 tbsp oil
1.Firstly, clean the methi leaves thoroughly, these normally consist of lot of soil, the preferrable method is to soak them in warm water and add some salt to it, remove it after 15 mins and wash them twice or thrice till you get a feeling that the soil is removed.
2.Now, Finely chop the onions,green chilly, next grind the following( 3/4 of the chopped onions, green chilly, yogurt, almonds, cardamom seeds, cloves, cinnamon sticks). This gives a nice and rich consistency.
3.Heat a pan, add oil and now add the chopped garlic and remaining 1/4 onions, if you enjoy the smell of cardamom seeds, you could add one more, I usually add one more to the oil. Fry them for a while and now add about 1/4 cup of milk.
4. Now add the cleaned Methi leaves and the blended paste, add salt and let it boil till all the methi leaves are cooked and till you get the right consistency of the gravy in accordance to the methi leaves. If you like it spicy, you could add some Mirchi powder to this.
This goes well with chapathi and also rice. Its one of the easy to do recipe which is very rich and I personally like the color of this dish.
Posted by ANU at 3:59 PM