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Showing posts from October, 2010

TOMATO DAL

Ingredients:
Arhar Dal  - 1 cup
Tomatoes - 5
Onion - 1
Green chillies - 2
Dry red chillies - 2
Garlic - 1 tbsp (chopped)
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Curry leaves
Coriander leaves


Method:






Soak and cook the dal.Blend tomatoes, garlic and keep aside.Heat the oil in kadai, add cumin, mustard, fenugreek seeds, red chillies and curry leaves and fry for 1 minute.Add chopped onions and green chillies and cook till onions become soft.

Add tomato puree and other spices and cook till raw smell of tomatoes goes.
Add cooked dal and water, cook another 5 minutes or the curry becomes thick.

Garnish with coriander leaves.Serve with rice or chapati.

CHANNA DAL WITH COCONUT CURRY

Ingredients:
Channa dal - 1 cup
Grated coconut - 1 cup
Green chillies - 3
Onion  - 1
Ginger garlic paste - 2 tsp
Garam masala - 1/2 tsp (optional)
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Oil - 1 tbsp


Method:

Soak the dal for 30 minutes.Heat oil in pressure cooker, add cumin, mustard seeds and curry leaves and fry for 1 minute.Add chopped onions and green chillies, cook till onions are translucent.add channa dal, ginger garlic paste and 1 glass of water.Close the lid and cook for 3 whistles or dal to be cooked.Remove from fire and wait till the lid open.Now add grated coconut, salt, chilli powder, turmeric, add water if the dal is dry and cook another five minutes or the curry becomes thick not too thick.Serve with rice or chapati.

PAPPU THOTAKURA (MOONG DAL WITH AMARANTH)

Ingredients:
Moong dal - 1 cup
Thotakura - 1 big bunch
Tomatoes - 2 - 3
Onion - 1
Green chillies - 4
Tamarind -  2 stripes
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp; channa dal, urad dal, fenugreek seeds, mustard, cumin seeds - 1 tsp, curry leaves


Method:

Wash and chop thotakura, green chillies, onion and tomatoes.Soak moong dal for 15 minutes.In a pressure cooker add first moong dal, then thotakura and other vegetables and add 1 glass of water.Top of vegetables put tamarind, salt, chilli powder and turmeric.Close the lid and cook upto 3 whistles or till dal cooked.Remove from fire and cool it and open the lid.The curry must be neither too thick nor watery.Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles.Pour this on cooked curry and mix well.Serve with rice or chapati.

SWEET CORN AND POTATO CUTLET

Ingredients:
Sweet Corn - 1 cup
Potatoes - 2 (big)
Green chillies - 2
Red chilli powder - 1 tsp
Onion - 1 (finely chopped)
Ginger - 1 piece
Salt to taste
Pepper - 1/2 tsp
Chat masala - 1/2 tsp
Coriander leaves
Corn flour - for binding
Oil for frying


Method:

Boil, peel and mash the potatoesBoil the sweet corn and drain the water completely.Grind sweet corn, green chillies, coriander leaves coarsely.Mix all the ingredients, add corn flour as required to bind the mixture.Make round shape cutlets and deep fry in hot oil till golden brown.Serve hot with tomato ketchup.

TOMATO CURRY

Ingredients:
Onions - 2
Tomatoes - 500 gms
Green chillies - 2
Ginger garlic paste - 2 tsp
Sugar - 1/2 tsp
Salt to taste
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chenna dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Oil- 1 tbsp
Coriander leaves for garnishing


Method:

Chop onions, green chillies and tomatoes into small pieces.Heat oil in kadai, add chenna, urad, cumin, mustard seeds and curry leaves, fry till mustard crackles.Add chopped vegetables and spices and cook in medium flame for 5 minutes and add half cup of water.Cook in low flame until oil floats or water evaporates.Garnish with coriander leavesServe with rice or roti.

CEREALS AND EATABLES IN ENGLISH AND TELUGU

1 Cheese  Junnu (జున్ను)   2 Curd Perugu (పెరుగు) 3 Cream Megada (మీగడ) 4 Pickle Vuragaya (ఊరగాయ)