Ingredients:
Tender Raw Jack – ¼ kg
Salt – as required
Oil – for frying
For seasoning:
Mustard – ¼ tsp.
Urad dhal – 1 tsp.
Red chilies – 2
Curry leaves – few
Pound together:
Grated fresh coconut – 11/2 Tbl.sps.
Green chilies – 3
Method of preparation:
Cut raw jack into big pieces.
Cook in water with salt, turmeric powder for 10 to 15 min.
Drain water completely.
Allow it to come to room temperature and crush it in maxi.
Heat oil, add seasonings and then crushed raw jack.
Fry well for few minutes.
Add pound mixture with salt and fry for another minute.
Remove from fire and serve as a dry curry with rice.
Saturday, April 17, 2010
TOMATO PERUGU PATCHADI
Ingredients:
Ripe red tomatoes – ¼ kg
Finely chopped onions – 1 ½ Tbl.sps.
Green chilies – 2
Chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Grated fresh coconut – 2 tsps.
Oil – 1 Tbl.sp.
Mustard seeds – ¼ tsp.
Fresh thick curds – ¾ cup.
Method of preparation:
Wash and chop tomatoes into very fine pieces.
Fry with little oil till it becomes pulpy and moisture is absorbed.
Allow to cool, Mix with chopped onions, grated fresh coconut, coriander leaves.
Heat little oil, add mustard and then sliced chilies.
Add to the tomato pulp.
Mix fresh whipped curds just before serving.
Ripe red tomatoes – ¼ kg
Finely chopped onions – 1 ½ Tbl.sps.
Green chilies – 2
Chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Grated fresh coconut – 2 tsps.
Oil – 1 Tbl.sp.
Mustard seeds – ¼ tsp.
Fresh thick curds – ¾ cup.
Method of preparation:
Wash and chop tomatoes into very fine pieces.
Fry with little oil till it becomes pulpy and moisture is absorbed.
Allow to cool, Mix with chopped onions, grated fresh coconut, coriander leaves.
Heat little oil, add mustard and then sliced chilies.
Add to the tomato pulp.
Mix fresh whipped curds just before serving.
TOMATO SOUP
Ingredients:
Tomatoes – 1 kg
Onions – 2 (Medium sized)
Fresh ginger – 1 ½ inch piece
Carrot – 1 (Chopped finely)
Beet root – Small piece
Salt and pepper powder – as required
Sugar – as per taste.
Method of preparation:
Dice onions and tomatoes into big pieces.
Peel and chop ginger.
Take all the chopped vegetables in a vessel and pout enough water to cover the pieces.
Cook in medium flame till tomatoes become just tender (or) Pressure cook till one whistle.
Cool down thoroughly and discard beetroot piece.
Blend in mixie and then strain through broad eyed strainer to remove seeds and skin
If necessary dilute it with water and reheat with salt and sugar.
Just before serving sprinkle pepper powder.
Serve hot in soup bowls with fried bread croutons.
Note: Never allow the soup to over boil. Heat till boiling point only in medium flame stirring in between. If any soup is over boiled it looses its taste and also its important vitamins and minerals.
Variation: Above mentioned soup can be done without carrots and beetroot. For best results select ripe red tomatoes which are sweet in nature. Discard any green portions while chopping tomatoes. If tomatoes are sour little more sugar can be added. When serving this soup for guests and children top with little fresh butter.
Orange and Tomato Soup: Omit carrot and beetroot in the above recipe. Peel one or two sweet oranges and add it when the tomatoes are three fourth cooked. Follow the same procedure.
Tomatoes – 1 kg
Onions – 2 (Medium sized)
Fresh ginger – 1 ½ inch piece
Carrot – 1 (Chopped finely)
Beet root – Small piece
Salt and pepper powder – as required
Sugar – as per taste.
Method of preparation:
Dice onions and tomatoes into big pieces.
Peel and chop ginger.
Take all the chopped vegetables in a vessel and pout enough water to cover the pieces.
Cook in medium flame till tomatoes become just tender (or) Pressure cook till one whistle.
Cool down thoroughly and discard beetroot piece.
Blend in mixie and then strain through broad eyed strainer to remove seeds and skin
If necessary dilute it with water and reheat with salt and sugar.
Just before serving sprinkle pepper powder.
Serve hot in soup bowls with fried bread croutons.
Note: Never allow the soup to over boil. Heat till boiling point only in medium flame stirring in between. If any soup is over boiled it looses its taste and also its important vitamins and minerals.
Variation: Above mentioned soup can be done without carrots and beetroot. For best results select ripe red tomatoes which are sweet in nature. Discard any green portions while chopping tomatoes. If tomatoes are sour little more sugar can be added. When serving this soup for guests and children top with little fresh butter.
Orange and Tomato Soup: Omit carrot and beetroot in the above recipe. Peel one or two sweet oranges and add it when the tomatoes are three fourth cooked. Follow the same procedure.
DRUMSTICK SOUP
Ingredients:
Drumsticks – 3 (Cut into big pieces)
Onion – 1
Garlic – 1 flake (Crushed)
Green gram dhal – 1 ½ Tbl.sps.
Tomato – 1 small
Coarsely crushed cumin and pepper – 1 tsp
Salt and sugar – as required
For white sauce:
Milk – ½ cup
Corn flour – 1 Tbl.sp.
Method of preparation:
Steam drumsticks in pressure cooker till it is cooked.
Scoop out the pulp using a spoon.
Chop onion and tomatoes into small pieces.
Cook dhal with crushed garlic, onion and tomato in pressure cooker. (Tie cumin and pepper in a muslin and put it in the dhal while cooking).
Cool down after cooking and discard the spice bag.
Blend it along with drumstick pulp in mixie.
Strain or pass through a sieve and dilute with water.
Make white sauce with corn flour and milk, cool down.
Mix it with cold soup, dilute with water and then reheat the soup with enough salt and sugar.
Serve hot with soup sticks
Drumsticks – 3 (Cut into big pieces)
Onion – 1
Garlic – 1 flake (Crushed)
Green gram dhal – 1 ½ Tbl.sps.
Tomato – 1 small
Coarsely crushed cumin and pepper – 1 tsp
Salt and sugar – as required
For white sauce:
Milk – ½ cup
Corn flour – 1 Tbl.sp.
Method of preparation:
Steam drumsticks in pressure cooker till it is cooked.
Scoop out the pulp using a spoon.
Chop onion and tomatoes into small pieces.
Cook dhal with crushed garlic, onion and tomato in pressure cooker. (Tie cumin and pepper in a muslin and put it in the dhal while cooking).
Cool down after cooking and discard the spice bag.
Blend it along with drumstick pulp in mixie.
Strain or pass through a sieve and dilute with water.
Make white sauce with corn flour and milk, cool down.
Mix it with cold soup, dilute with water and then reheat the soup with enough salt and sugar.
Serve hot with soup sticks
Thursday, April 15, 2010
CARROT SPICY CURRY
Ingredients:
Finely chopped onions – 3 Tbl.sps.
Carrot – ¼ kg
Oil – for frying
Red chilies – 2
Mustard seeds – ¼ tsp
Salt – as required
Garlic chillipowder – ½ tsp.
Red onion chutney – ½ tsp.
Dhal powder – 1 Tbl.sp.
(Parappu powder)
Method of preparation:
Scrape and dice carrot into small pieces. Steam cook in pressure cooker.
Heat oil in a frying pan, add mustard, broken redchillies and then onions.
Fry till it turns golden.
Add cooked vegetable and fry for few minutes.
Add all the powders, chutney and mix well till it blends.
Serve with plain white rice.
Other suggested vegetables:
Beetroot, cabbage, beans – cooked or steamed.
Kovaikai – Chop lengthwise into four, pressure cook in tamarind extract with salt and turmeric. Strained and then fry as mentioned above.
Combination of 1 or 2 vegetables can also be used.
Finely chopped onions – 3 Tbl.sps.
Carrot – ¼ kg
Oil – for frying
Red chilies – 2
Mustard seeds – ¼ tsp
Salt – as required
Garlic chillipowder – ½ tsp.
Red onion chutney – ½ tsp.
Dhal powder – 1 Tbl.sp.
(Parappu powder)
Method of preparation:
Scrape and dice carrot into small pieces. Steam cook in pressure cooker.
Heat oil in a frying pan, add mustard, broken redchillies and then onions.
Fry till it turns golden.
Add cooked vegetable and fry for few minutes.
Add all the powders, chutney and mix well till it blends.
Serve with plain white rice.
Other suggested vegetables:
Beetroot, cabbage, beans – cooked or steamed.
Kovaikai – Chop lengthwise into four, pressure cook in tamarind extract with salt and turmeric. Strained and then fry as mentioned above.
Combination of 1 or 2 vegetables can also be used.
STUFFED LADY FINGURE
Ingredients:
Ladies finger – ½ kg (Tender ones)
Onion large – 3
Green chilies – 8 to 10
Salt – as required
Oil – for frying
Method of preparation:
Wash and cut ends from ladies finger.
Using a sharp knife make a long slit in the centre and carefully take seeds from inside.
Mince onions, green chilies and the seeds (which is taken away from ladies finger) into very fine pieces.
Fry them in oil till raw smell is lost.
Mix salt and stuff inside ladies finger.
Take a non stick flat pan and arrange stuffed pieces in it with oil.
Cook in reduced flame, with a lid on top turning gently in-between.
When vegetable becomes soft remove from fire and serve with rice.
Ladies finger – ½ kg (Tender ones)
Onion large – 3
Green chilies – 8 to 10
Salt – as required
Oil – for frying
Method of preparation:
Wash and cut ends from ladies finger.
Using a sharp knife make a long slit in the centre and carefully take seeds from inside.
Mince onions, green chilies and the seeds (which is taken away from ladies finger) into very fine pieces.
Fry them in oil till raw smell is lost.
Mix salt and stuff inside ladies finger.
Take a non stick flat pan and arrange stuffed pieces in it with oil.
Cook in reduced flame, with a lid on top turning gently in-between.
When vegetable becomes soft remove from fire and serve with rice.
LADIES FINGURE SOFT CURRY
Ingredients:
Small onions – 12 to 15 (Peeled)
Ladies finger – ¼ kg
Salt – as required
Red chilly powder – ¾ tsp.
Oil – for frying
Fresh thick curds – 1 Tbl.sp.
Method of preparation:
Cut ladies finger into ¾ inch pieces.
Heat oil in a deep curved pan and fry onions and vegetables pieces together for few minutes.
Add curds, salt, chili powder along with ¼ cup of water.
Close with lid and reduce flame. Stir in between.
Cook till moisture is completely absorbed and dry.
Small onions – 12 to 15 (Peeled)
Ladies finger – ¼ kg
Salt – as required
Red chilly powder – ¾ tsp.
Oil – for frying
Fresh thick curds – 1 Tbl.sp.
Method of preparation:
Cut ladies finger into ¾ inch pieces.
Heat oil in a deep curved pan and fry onions and vegetables pieces together for few minutes.
Add curds, salt, chili powder along with ¼ cup of water.
Close with lid and reduce flame. Stir in between.
Cook till moisture is completely absorbed and dry.
LADIES FINGURE CHILLY CURRY
Ingredients:
Ladies finger – 1/2kg.
Oil – for frying
Salt – as required
Pound Coarsely:
Onion – 1 big (chopped)
Greenchillies – 4 or 5
Method of Preparation:
Cut ladies finger into 1 ½ inch pieces.
Heat oil in a pan and fry the pieces till half cooked.
Add pound mixture and fry till ladies finger becomes dark in colors.
Sprinkle salt at the end, mix well and remove from fire.
Note: Sprinkle little whipped curds while frying ladies finger to prevent stickyness of the vegetable.
Ladies finger – 1/2kg.
Oil – for frying
Salt – as required
Pound Coarsely:
Onion – 1 big (chopped)
Greenchillies – 4 or 5
Method of Preparation:
Cut ladies finger into 1 ½ inch pieces.
Heat oil in a pan and fry the pieces till half cooked.
Add pound mixture and fry till ladies finger becomes dark in colors.
Sprinkle salt at the end, mix well and remove from fire.
Note: Sprinkle little whipped curds while frying ladies finger to prevent stickyness of the vegetable.
LADIES FINGURE SINDHI MASALA
Ingredients:
Ladies finger – ¼ kg
Thin tamarind extract – 2 Tbls.sps.
Salt, jaggery – as required
Red chilly powder – ¾ tsp
Oil – for frying
Method of preparation:
Wash and cut ladies finger into ½ inch round pieces.
Heat oil in a frying pan and fry the pieces for few minutes.
Add tamarind extract, salt, jaggery, chilly powder and cook till pieces becomes soft and mixture becomes dry.
Ladies finger – ¼ kg
Thin tamarind extract – 2 Tbls.sps.
Salt, jaggery – as required
Red chilly powder – ¾ tsp
Oil – for frying
Method of preparation:
Wash and cut ladies finger into ½ inch round pieces.
Heat oil in a frying pan and fry the pieces for few minutes.
Add tamarind extract, salt, jaggery, chilly powder and cook till pieces becomes soft and mixture becomes dry.
PULUSU KOORA
Ingredients:
Ladies finger – ¼ kg
Thin tamarind extract – 2 Tbls.sps.
Salt, jaggery – as required
Red chilly powder – ¾ tsp
Oil – for frying
Method of preparation:
Wash and cut ladies finger into ½ inch round pieces.
Heat oil in a frying pan and fry the pieces for few minutes.
Add tamarind extract, salt, jaggery, chilly powder and cook till pieces becomes soft and mixture becomes dry.
Ladies finger – ¼ kg
Thin tamarind extract – 2 Tbls.sps.
Salt, jaggery – as required
Red chilly powder – ¾ tsp
Oil – for frying
Method of preparation:
Wash and cut ladies finger into ½ inch round pieces.
Heat oil in a frying pan and fry the pieces for few minutes.
Add tamarind extract, salt, jaggery, chilly powder and cook till pieces becomes soft and mixture becomes dry.
TOMATO RASAM
Ingredients:
Full ripe tomatoes – ½ kg
Tamarind – little
Ghee – for frying
Curry leaves, coriander leaves – little
Salt & jaggery – as required
Pound together coarsely:
Green chilies – 3 or 4
Small onions (peeled) – few
Garlic flakes – 3
Coriander seeds – 1 ½ tsp.
Cumin seeds – ½ tsp.
Cinnamon – ½ inch piece
Method of preparation:
Chop tomatoes into big pieces.
Add just enough water to cover the pieces.
Add tamarind and boil till tomatoes become just soft. (Till outer skin peels easily).
Allow to cool. Grind to smooth paste and strain remove seeds and skin etc.
Dilute if necessary, add salt, jaggery.
Fry pound ingredients in ghee and add to tomato juice.
Boil for 1 or 2 minutes.
Garnish with coriander and curry leaves.
Heat little ghee, add asafetida powder and mix with rasam.
If you want to serve this rasam as appetizer strain it just before serving.
Full ripe tomatoes – ½ kg
Tamarind – little
Ghee – for frying
Curry leaves, coriander leaves – little
Salt & jaggery – as required
Pound together coarsely:
Green chilies – 3 or 4
Small onions (peeled) – few
Garlic flakes – 3
Coriander seeds – 1 ½ tsp.
Cumin seeds – ½ tsp.
Cinnamon – ½ inch piece
Method of preparation:
Chop tomatoes into big pieces.
Add just enough water to cover the pieces.
Add tamarind and boil till tomatoes become just soft. (Till outer skin peels easily).
Allow to cool. Grind to smooth paste and strain remove seeds and skin etc.
Dilute if necessary, add salt, jaggery.
Fry pound ingredients in ghee and add to tomato juice.
Boil for 1 or 2 minutes.
Garnish with coriander and curry leaves.
Heat little ghee, add asafetida powder and mix with rasam.
If you want to serve this rasam as appetizer strain it just before serving.
CUCUMBER AND GREEN GRAM SALAD
Ingredients:
Thin tender cucumber – 3 or 4
Green gram dhal – 1 ½ Tbl.sps.
Lemon – 1
Fried curd chillies – 3 or 4 (Preserved)
Grated fresh coconut – 1 Tbl.sp. (Heaped)
Finely chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Oil, mustard seeds – for seasoning
Method of Preparation:
Scrape outer skin, check for bitterness and then slice the cucumber into thin rounds.
Shred the rounds again into thin 1 ½ inch long even pieces.
Cook dhal in water till it splits, drain off excess water.
Mix cucumber, dhal, salt, coriander leaves, grated coconut, and crushed chilies in a bowl.
Squeeze lemon, fry mustard seeds in a tea spoon of oil and add to the salad.
Serve within 10 min.
Note: Normally this is mixed just before serving, cucumber leaves out its moisture when salt is added.
Variations:
Use sprouted green gram (raw) instead of cooked dhal.
Grate carrots and mix with sprouted salad.
Raw cabbage shredded finely can be mixed with dhal to make salad.
Use green chilies instead of fried curd chilies.
Thin tender cucumber – 3 or 4
Green gram dhal – 1 ½ Tbl.sps.
Lemon – 1
Fried curd chillies – 3 or 4 (Preserved)
Grated fresh coconut – 1 Tbl.sp. (Heaped)
Finely chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Oil, mustard seeds – for seasoning
Method of Preparation:
Scrape outer skin, check for bitterness and then slice the cucumber into thin rounds.
Shred the rounds again into thin 1 ½ inch long even pieces.
Cook dhal in water till it splits, drain off excess water.
Mix cucumber, dhal, salt, coriander leaves, grated coconut, and crushed chilies in a bowl.
Squeeze lemon, fry mustard seeds in a tea spoon of oil and add to the salad.
Serve within 10 min.
Note: Normally this is mixed just before serving, cucumber leaves out its moisture when salt is added.
Variations:
Use sprouted green gram (raw) instead of cooked dhal.
Grate carrots and mix with sprouted salad.
Raw cabbage shredded finely can be mixed with dhal to make salad.
Use green chilies instead of fried curd chilies.
TOMATO PERUGU PATCHADI
Ingredients:
Ripe red tomatoes – ¼ kg
Finely chopped onions – 1 ½ Tbl.sps.
Green chilies – 2
Chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Grated fresh coconut – 2 tsps.
Oil – 1 Tbl.sp.
Mustard seeds – ¼ tsp.
Fresh thick curds – ¾ cup.
Method of preparation:
Wash and chop tomatoes into very fine pieces.
Fry with little oil till it becomes pulpy and moisture is absorbed.
Allow to cool, Mix with chopped onions, grated fresh coconut, coriander leaves.
Heat little oil, add mustard and then sliced chilies.
Add to the tomato pulp.
Mix fresh whipped curds just before serving.
Ripe red tomatoes – ¼ kg
Finely chopped onions – 1 ½ Tbl.sps.
Green chilies – 2
Chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Grated fresh coconut – 2 tsps.
Oil – 1 Tbl.sp.
Mustard seeds – ¼ tsp.
Fresh thick curds – ¾ cup.
Method of preparation:
Wash and chop tomatoes into very fine pieces.
Fry with little oil till it becomes pulpy and moisture is absorbed.
Allow to cool, Mix with chopped onions, grated fresh coconut, coriander leaves.
Heat little oil, add mustard and then sliced chilies.
Add to the tomato pulp.
Mix fresh whipped curds just before serving.
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