Sunday, July 30, 2006

Alu, Brinjal, Tomato Curry

This is another simple curry which I did other day. Looks colorful isn't it !!! Its a combination of Alu(Potato), Brinjal and Tomato Curry. Cook it normally as any other regular curry and with a little of water, curd (optional) and dhania powder added. Fast and easy to make and yummy to eat.. try it in your own way.... Happy eating..

Beerakaya PapuKaya (Kura/Curry)

These are some simple recipes I wanted to share with you all.

Beerakaya - 2-3 in number
Chana Dal/Moong Dal - 1/2 cup
Tomato - 1 small
Onion - 1 small (Optional)
Coriander Powder - 1/2 Table spoon (Optional)
Green Chillies - 2 or 3 (Optional)
Chilli Powder - 1 Table spoon(varies depending upon your spicy taste)
Turmeric - 1/4 Table spoon
Jeera - 1 small Table spoon
Salt to taste
Curd - 1-3 table spoons (optional)
Curry Leaves
Coriander - chopped to decorate

Method of Preparation
1. Soak Chana dal/ Moong dal in water for 5-10 minutes. Chop everything and keep it ready

2. Add oil in a kadai/vessel. let the oil get heat.

3. Add jeera and optionally mustard seeds. Add curry leaves and green chillies.

4. If you add mustard seeds, let it splutter then add all the ingredients except curd.

5. Add water to above, cover and cook until 5-8 minutes or until the ridge gourd is cooked.

6. Add curd and garnish with coriander and serve it hot with Rice or roti.

Time for Preparation: 10 - 15 minutes
Category: Curries

Beerakaya - Ridge gourd
Coriander Powder - Dhania powder
Jeera - Cumin Seeds

Tuesday, July 18, 2006

Dondakaya Annam (Tindora Rice)

Rice - 2 cups
Tindora (Dondakaya) - 20 (or more depending on rice quantity/taste)
Onions - 2 small or 1 Big
Jeera – 1 Table Spoon
Ginger Garlic Paste – 1 Table spoon
Bay leaves - 2 in no.
Cinnamon Sticks - 2 in no.
Green Chillies
Biryani/Pulav Masala - 1-2 Table spoons
Garam Masala - 1/2 - 1 Table Spoon (Optional)
Salt to Taste

To Decorate:
Coconut powder
Coriander leaves chopped

Method of Preparation
1. Chop the tindora as you do for Masala curry. (Cut one side without splitting into two, and do the same on the revese side. When you are done, it will be like 4 pieces intact).

2. Take Oil in a kadai and let it heat.

3. Add Bay leaves, Jeera, Cinnamon Sticks, Ginger Garlic paste to the oil and fry for one minute.

4. Add onions to the above and fry for 3 minutes or until they become translucent.

5. Add Tindora, Cover it and cook for about 5 minutes or till they become tender.

6. Add the masala’s and salt at this point.

7. Add Rice and fry for a minute or two.

8. At this point, transfer the contents to the pressure cooker/ rice cooker. Add water according to the rice quantity. (Generally if Basmati: 2 – 2and1/2 cups)

9. Just before rice is done, add the coconut and coriander to the rice and mix it once.

10. Take it in a vessel and serve hot with Raita.

Preparation/Cooking Time: 20-30 minutes (Including 10 minutes)
Category: Main Coarse (Rice Varieties)

Note: Be sure that the Tindora is cooked properly at Step 5. Tindora should be almost done at this step. To make sure the tindora is tender take a stick/spoon and try to cut it at the edge/piece of the tindora, if it cuts easily then this indicates Tindora is cooked otherwise not.

Monday, July 10, 2006

Pudina Pulav (Mint Rice)

This is the recipe I learnt from my another cousin Srilatha. The other day she visited us, and she made this in 15 minutes. Easy and fast to make and yummy to eat.
So here is the recipe.

1-2 cups Rice
Mint 1 to 2 bunches
Green Chillies 4 - 5 small
Ginger Garlic paste - 1 Table Spoons
Cumin seeds 1 - 2 Table Spoons
Onions 1 big
Pulav masala 1 Table Spoon


1. Soak rice for at least 30 minutes in water.
2. Grind washed mint leaves and Greens chillies into paste
3. Chop the onions finely small pieces

Method of cooking
1. Put oil and ghee nearly 2 tablespoons combined , let it heat through.
2. Take cumin seeds in hand and crush them in between hands to release the flavor and drop it the oil
3. Add ginger garlic paste fry it for a minute
4. Add onions and fry at least for 2 minutes

5. Then add pudina green chilli paste and pulav masala and fry another 2 minutes (you should smell the pudina and pulav masala)
6. At this point Transfer everything to your rice cooker add drained rice and fry for two minutes

7. Add salt
8. Add water

1. Fry some cashews before hand and decorate on the top
2. Add couple of spoons of ghee on top of the rice.

Preparation/Cooking Time: 15-20 minutes
Category: Main Coarse (Rice Varieties)

1. Soaking rice is not a must, but doing so gives good taste. However the water quantity should be very less when compared to normal times.
2. Shall Post some pictures soon.

Thursday, July 06, 2006

Another Quick Snack

Hi all.... I was having this snack when we were with some friends and when she told me the recipe I was surprised ....its so easy to make... so here we go..

Tortilla - 1 or 2
Oil - To deep fry

Method of Preparation
1. Cut the Tortialla's using Pizza Cutter or knife into diamond shaped or any desired shape.

2.Take a kadai and pour oil in it. Let the oil become heat.

3. Add the tortialla's pieces and fry them for 2-5 seconds. You will see the color changing in seconds.

4. Remove it and serve them with little bit of salt and chilli powder if desired. Or else you can serve as it is.

Things to do:
I want to try this by baking instead of deep fry. I am not sure of the baking temparature so I am not posting it. I will definitely experiment it and post my comments in this recipe again. Any suggestions or comments please welcome.


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