Skip to main content

Posts

Showing posts from October, 2011

Bhendi(Okra) Dahi Masala

Ingredients:
Okra(Bhendi) - 250 gms
Onions - 2
Tomatoes - 2-3
Green chillies - 2-3
Ginger garlic paste - 1 tsp
Fresh coconut - 1 tbsp(grated)
Cashew nuts - 10
Curd  - 1/2 cup
Garam Masala - 1/4 tsp
Coriander - Cumin powder - 1 1/2 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves
Oil for frying Okras

Method:

Wash and wipe the okras with dry cloth. Cut the edges and cut them into 1" pieces.Heat the oil and fry the okra pieces few at a time for 2 minutes.Remove and transfer to paper napkin.Finely chop onions and green chillies.Make puree with tomatoes.Heat 1 tbsp of oil in kadai, add mustard, cumin seeds, curry leaves and fry for 1 minute.Add onions, green chillies and fry till onions are translucent. Add tomato puree, ginger garlic paste and fry till oil floats.Grind cashew nuts and coconuts into paste, add this paste , spices to curry and cook for few minutes.Add whipped curd and fried okras and 1 cup of water and close the lid…

Chema Dumpala Masala Pulusu (Arbi Masala Curry)

Ingredients:
Arbi - 250 gms
Onions - 2
Tomatoes - 4
Green Chillies - 4
Ginger garlic paste - 1 tbsp
Tamarind juice - 1/2 cup (thick)
Garam Masala - 1/4 tsp
Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Red Chilli powder - 1 1/2 tsp
Salt to taste

For talimpu:
Oil - 1-2 tbsp
Dry red chilli - 1, urad dal, channa dal - 1/2 tsp, Fenugreek, cumin and Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves













Method:
Boil, peel and slice the arbi.Finely chop onions, green chillies, tomatoes. Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.Add chopped vegetables, ginger garlic paste and cook till tomatoes are soft.Add arbi pieces, spices, tamarind juice and 1 cup of water.Cook another 10 minutes in low flame.Lastly add coriander leaves.Serve with rice.

Tomato Potato Curry (Alu tomato Curry)

Ingredients:
Potatoes - 250 gms
Tomatoes - 4
Onions - 2
Ginger Garlic Paste - 1 tbsp
Green Chillies - 2-3
Garam Masala - 1/2 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds & Mustard seeds - 1/4 tsp
Curry leaves 
Coriander leaves

Method:

Peel and cut potatoes into medium size pieces.Finely chop green chillies, onions and tomatoes.Heat oil in kadai, add cumin and mustard seeds, curry leaves and fry for 1 minute.Add chopped onions, tomatoes, green chillies and cook till oil floats.Then add potato pieces, spices and fry for few minutes.Add sufficient water and close the lid.Cook till potatoes become tender and the gravy becomes little thick.Lastly add coriander leaves.Serve with rice or roti.

VADAS WITH LEFTOVER BATTERS

Ingredients:
Dosa Batter - 1 cup
Idly Batter - 1 cup
Vada Batter (Garela Pindi) -  1 cup
Bread Crumbs  - 1-2 cups
Onions - 2 (finely chopped)
Ginger Chilli  paste - 1 tbsp
Salt to taste
Butter Milk (If batter is too thick then add butter milk)
Oil for deep fry


Method:

Mix all the batters and other ingredients well.Heat the oil in kadai, drop round small balls few at a time and fry till golden brown colour.Spread on paper to absorb excess oil.Serve hot with chutney.These are crisp, soft and have wonderful taste.