Monday, February 28, 2011

Sorakaya Senagala Sprouts Curry

This curry is made similar to the Sorakaya-Moong Sprouts curry. Replace the Moong sprouts with the senagalu and here is the result. You can find the recipe at the following link:

How to make Sprouts:
Soak the seeds you want to make sprouts (either green whole moong or senagalu in this case), with sufficiant water overnight.
(1) Next day drain the water. Put Sprouts in a cheese cloth or old cotton towel and put some heavy weight on the sprouts. Leave this for a day or two or until the desired length of sprouts is attained.
(2) If you have Sprouts maker, then add the soaked sprouts to it and leave it for a day or two.

Senagalu Sprouts

Sorakaya-Senagalu Curry (Bottle gourd Sprouts Curry - Kaddu Sprouts Curry)

Friday, February 11, 2011

Sorakaya Chutney (with nuvvulu)

Sorakaya (Bottle Gourd) - 1 peeled and chopped into pieces
Sesame seeds - one fistful
Tamarind - add enough tamarind pulp to make it a little sour taste
Salt to taste - 1 and 1/2 spoon
Green Chillies/Red Chillies - can add both or either depending on your taste buds
Oil - 3 table spoons
Mustard seeds - 1/2 tea spoon
Jeera - 1/2 tea spoon
Chana dal - 1 table spoon
Urad dal - 1 table spoon
Asafoetida - 1/4 tea spoon

Method of preparation
1) Put a kadai on stove and add oil. Wait until the oil is heated and then add mustard seeds. Let them splutter and then add Jeera, chana dal, urad dal, asafoetida and chillies (green, red or both).
2)Now add sorakaya pieces and close it until it is almost cooked (probably for 3 minutes).
3) Add salt to it along with tamarind paste/pulp to it. Mix properly. Blend all together.
4) Dry/wet roast the sesame seeds. Blend it together with the sorakaya mixture. Your chutney is ready.

You can have the chutney with rice or any South Indian tiffin like upma, Dosa, pesarattu also.

Tuesday, February 01, 2011

Lemon Rice

This is simple fast rice which we can do at home in minutes (if you have your rice ready). Yesterday we had white rice left over. So I immediately made this rice and my kids loved to eat this instead of plain white rice. I hope everybody already know the recipe. This is just for me, so that I don't forget the authentic recipes. :).
Cooked rice (preferably sona masoori) - 2 cups
Lime/Lemon juice  - I prefer lime juice - depends on how sour you want. - Add 5 table spoons for 2 cups of rice (for beginners)
Oil - 6 table spoons
Mustard seeds - 1 tea spoon
Asafoetida - 1/2 tea spoon
Chana dal -  1 table spoons
Peanuts - 3 table spoons
Red chillies - 3-4
Green chillies - 3-4
Salt to taste

Method of preparation
1) Take cooked rice in a big platter or big bowl, so that you can mix it properly.
2) Now put tadka in a kadai. Add oil to it and let it heat. Now add mustard seeds and let it splutter
3) Add asafoetida, green chillies, red chillies, chana dal, peanuts and turmeric and mix properly, Once peanuts are roasted properly (to reduce the time to prepare, add roasted peanuts), add salt to it. (sufficiant for all the rice also).
4) Now add tadka lime/lemon juice to the cooked rice and mix it with hand.
Your lemon rice is ready to serve with any pickle or as is.


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