Friday, March 26, 2010

Tamarind Pulihora/Chintapandu Pulihora

This is one of the traditional item which I am a little lazy to do as it consumes a little time. Since it is my husband's favourite, I decided to do it on his birthday and give him a surprise. So here goes the recipe.

Green chillies
Red chillies
Urad dal
Chana dal
Mustard seeds
Cooked Rice

Method of prepartion
1. Cook the rice beforehand and spread it in a flat vessel
2. Soak tamarind for 1/2 hour or heat up in microwave and leave it for few minutes. Then squeeze out the juice of it very hard and then start boil it in vessel with little water. At this point you can also add some peanuts to the tamarind juice while bringing it to boil. Boil it till it looses the raw smell of it.
3. Prepare tadka by adding oil to a small kadai. Then add mustard seeds and let them splutter. Now add asafoetida chana dal (depending on how crunchy you want), urad dal (very less), peanuts, green chillies , red chillies. At end add turmeric and salt to this.
4. Once they are done then spread it on the rice along with the tamarind juice prepared (after boiling). Now mix it either with hand or with rice spoon. Mix it thoroughly so that all the ingredients get mixed up with the rice properly.

Your tamarind pulihora is ready to serve.

Optional: You can also add curry leaves to tadka which will also taste nice.
Tip: This pulihora tastes better after preparation and leaving it aside for few hours. As the sourness of tamarind slowly gets soaked into and mixed up with rice slowly as time passes. We used to enjoy the actual taste of rice in the evening or as snack in the afternoon (when prepared in morning).

Tuesday, March 16, 2010

Happy Ugadi

Happy Ugadi to all the visitors.
May this new year bring lots of happiness, prosperity and good health in all our lives.

उगादी की शुभ कामनाएं
ಹ್ಯಾಪಿ ಯುಗಾದಿ
ഹാപ്പി ഉഗാദി
ஹாப்பி உகாதி
అందరికి ఉగాది శుభాకాంక్షలు. ఈ నూతన సంవత్సరం అందరికి సంతోషం, ఆరోగ్యం, వృద్ధిని తేవాలని ఆశిస్తున్నాను.

Monday, March 08, 2010

Chikkudukaya/Broad beans Cabbage Curry

This is another recipe to the simple curries. Healthy, easy and fast to make it. Now-a-days I am trying to follow Manthena Satyanarayana raju's diet. I cannot say I can follow it totally but slowly trying to reduce the usage of Oil and salt in daily consumption and finding alternatives for it. so lets see how it goes.

Note: will post pictures soon.

Chikkudukaya (Broad beans, tuvar)
Cabbage - 1/2
Tomato - 2 no. - optional
Oil - 3 table spoons
turmeric - 1/2 tea spoon
red chillies/green chillies/ red chilli powder - add them according to your taste buds. I added 2 hot red chillies and 4 green chillies.
Salt - 1 - 1 1/2 table spoon
Jeera - 1/2 tea spoon
chana dal - 1 table spoon (or may add more if you like crunchiness in between)

Method of preparation
Just like any other simple recipe, do the tadka by adding oil in kadai.
After it becomes heat, add jeera and then add chana dal. If you are planning on adding green/red/both chillies then add it now. fry for a minute and add Chikkudukaya and Cabbage chopped ones to it. once the vegetables are little cooked, add tomatos and salt to it. Garnish with coriander and cilantro to get nice flavor, smell and healthy. Enjoy your curry with rice or roti.

Sorakaya/doodhi Cauliflower

Sorakaya - 1/2 - 1 no. long (peeled and chopped)
Cauliflower - 1/2 - 1 no. (seperated into small florets)
Tomato - 2 no.
Onion - one small
Carrot - 1 small - optional ( I grated it but you can choose your own style)
Red chilli powder/Red chillies - according to your taste
turmeric - 1/2 tea spoon
Oil - 3-4 table spoons
Jeera/Cumin seeds - 1 tea spoon
Salt - 1 - 2 table spoons

Method of preparation
1. Take a kadai and put it on stove (switched on obviously :) ).
2. Add oil to it. Once oil is heated add jeera to it and onions if desired.
3. Once onions become little translucent, add sorakaya(doodhi), cauliflower and carrots. Remember not to turn excessly as cauliflowers may become mushy very easily.
4. Add turmeric and red chilli powder. and turn once.
5. Once the vegetables are almost cooked, add salt and tomatos and heat it for another 2-4 minutes.
6. Garnish with coriander and curry leaves and serve it with rice or roti.


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