Wednesday, February 01, 2023

Dahi Bhendi/ Bendakaya Perugu kura


Ingredients

 Dahi bhendi recipe

Okra/Bhendi/Bendakaya  - wash, clean, dry and cut in big chunks. Fry is oil and keep them aside

Oil for tadka

Jeera

Garam Masala - 1 spoon 

Turmeric 

Red chilli powder

Curd/Dahi/Perugu 

Tomatoes

Cashews - handful

Onion - finely chopped

Besan  - to get thickness (1 spoon or so)

Salt to taste


Method of preparation

- Take a kadai, and add couple of spoons of oil. Add the cut bhendi and fry them until they slightly changed color or until they leave the sticky feeling

- Beat curd and keep it aside.

- Grind the tomato's, Cashews together into a fine paste

- Take a pan/kadai and add one spoon or two spoons or oil to it. Add Jeera and finely chopped onion.

- Once the onion are fried add the tomato cashew paste to it and cook for couple of minutes until raw smell is gone. Add turmeric, red chilli powder, salt, garam masala to it and mix together

- Add Besan to the gravy and let it cook for a minute here. 

- Add the beaten curd now and cook uncovered for couple of minutes. The oil will start to ooze out once the gravy is ready. 

- At this point, add the fried bhendi to the gravy, cover and cook for a minute or two at max and take it off the flame. Your yummy curry is ready.



Wednesday, April 29, 2020

Butter Murukku


With stuck at home, we need as many snacks as possible however I am not making too much healthy but tried this. There was no red chilli powder at home, so thought I can try this. This came out really good and crunchy. Perfect for even little kiddos. The recipe is simple. Next time I would like to try with baking (not sure how the taste goes, but nothing harm in trying one set). 

Ingredients
Rice Flour - 3 cups
Besan - 2-3 tablespoons (big scoops)
Jeera powder
Butter - 1 stick (you can add less if you want)
Salt to taste 
Pepper powder 
Sesame seeds 
Warm/Hot water 

Method of preparation
Take all the dry ingredients in a mixing bowl. Add the room temperature butter into this. Mix it well withe flour. Start adding hot water little by little and make it a soft dough just like any other murukku/sev batter.

Keep the oil ready. Once the oil is hot, use the single star kind in muruku maker and start pouring the shape either in oil or you can make hte shapes on a plate and drop them one by one. Once they turn golden color, dry them on the paper towel and store them in air tight container. 

TIPS 
(1) you can add cold water also, but adding hot/warm water gives it more crispiness I feel.
(2) Add Ajwain if you want to
(3) Sesame seeds are optional

Saturday, April 11, 2020

Pita wrap


I used store bought lot of items to combine this together and have a quick bite for dinner. I made some cilantro kind of rice and crumbled one falafel into it also to give it a little notch up. I used the tzaziki sauce (home made - mid Yogurt/Curd, Salt, Lemon, grated cucumber), hot sauce(you can use any but I used the sri racha), and store bought falafels along with Hummas and made a little cucumer and tomato salad (Add finely chopped cucumbers, tomato, salt and coriander).

Heat up the pita slightly (toasting level). Then add the 1 scoop of rice in middle. Add cucumber and tomato salad. Add the falafels on top of it. Drizle the sauces on top (tzaziki and hot sauce). Roll and enjoy.

Monday, March 30, 2020

Pav bhaji with beetroot included

Recipe coming soon....

Sprouts pulav

I had some sprouts lying around and not sure what to do with them as everyone refuse to finish them off sooner. So made this sprouts pulav. Here is the simple recipe for it.

Ingredients
Sprouts (any kind, I used Senaga sprouts and moong sprouts)
Bay leaf
Rice
Red onions
cloves
Cardammom
Cinnamon sticks
Salt to taste
Biryani pulav masala
Oil
Cumin seeds
Ginger garlic paste (optional)

Method of preparation
1. Take a pressure cooker/instant pot kind and add oil in it. Once oil is hot, add cumin seeds, ginger garlic paste, Cardammom, Cloves, bay leaf, cinnamon and add red onions. Fry them for a minute  or until the onions are slightly translucent or golden.

2. Add the Sprouts and salt to it. Cover and cook for two minutes until the sprouts are slightly soft. Add the rice and biryani pulav masala. Dont worry if you do not have this masala. This is optional too. You can add garam masala instead if you like (otherwise the plain raw masala's also are good enough).

3. Cover the rice and let it cook (for 1-2 whistles for rice done in pressure cooker or 3 minutes in the instant pot. Once done, serve hot with any Spicy pickle or chutney or just enjoy with ghee.

Note - avoid the ginger garlic paste and the onions if you want to make it as prasadam.


Wednesday, January 30, 2019

Cilantro Salsa

Sorry readers, I have been out almost all 2018. But here I am - promising myself to keep up and keep busy myself and update my recipes I try whether self learnt or from some other website to keep posting here.

One of the recipes I liked from my work cafeteria and I love making it whenever I have fresh cilantro and here it is and simple one

Ingredients
Cilantro
Jalepeno/green chillies
Tomato
Olive Oil
Salt

Method of preparation
- Blend the above ingredients together in a blender and enjoy it

Usage
- you can have it like chutney with white rice
- Have it as an appetizer along with chips or
- use it as a spread on sandwiches.

Note
- We need only 1/2 tea spoon or so of olive oil. Do not need much unless quantity is too much
- Jalepenos or green chillies vary on how much spiciness you would like to have. 

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