Wednesday, January 17, 2007

Moving home......





For more indian recipes check out www.madhoosfood.wordpress.com

Monday, January 08, 2007

Cabbage coconut curry



*Cabbage coconut recipe*


Cabbage coconut curry is a south indian recipe made of shredded cabbage and coconut.

Ingredients:

  1. Shredded Cabbage -- 3 cups
  2. Mustard Seeds -- 1/4 tsp
  3. Chana dal - 1/4tsp
  4. Grated Fresh Coconut -- 1 cup
  5. Green Chilies -- 2 medium
  6. Ginger - 1" piece
  7. Turmeric powder - pinch
  8. Curry leaves - 4 to 5
  9. Cooking Oil -- 4 tbsp.
  10. Salt to taste

Method:

  • In a pot add one cup of water to shredded cabbage, turmeric powder, half ginger piece,cover with lid and boil until water evaporates or u can boil in a pressure cooker.
  • In a skillet heat oil and add chana dal and mustard seeds.When they pop, add sliced green chilies,chopped ginger pieces and curry leaves.
  • Next add cabbage and stir for 10 minutes on medium heat. Finally add the shredded coconut and cook for 5min.
  • Goes well with white rice or even chapathis.

Beerakaya Senagapappu(Chana Dal) curry


*Ridgegourd & Chana dal curry recipe*

Ingredients:
  1. Beerakayalu - 3(medium size)
  2. Senagapappu(Chana dal) - 1cup
  3. Ginger (Cut into very small pieces)
  4. Dhania Powder - 1/2tsp
  5. Green chillies - 4
  6. Salt to taste

For Seasoning:

  1. Oil - 2tsp
  2. Mustard Seeds-1/4tsp
  3. Jeera-1/4tsp
  4. Turmeric Powder - pinch
  5. Curry Leaves - 4 to 5

Method:

  • Wash chana dal and soak in water about 30 minutes.
  • Peel Beerakaya and cut into small pieces.
  • Take a pan add oil into it. Add all the seasoning ingredients to it. After mustard seeds starts spluttering add ginger pieces to it and fry for 10 secs. Add beerakaya pieces and green chillies.
  • Allow them to cook until the water from the beerakaya starts to come out. Then add chana dal and salt.
  • Put the lid and cook them until they are almost done. Now add dhania powder and cook 5 more minutes.


Sunday, January 07, 2007

Dosavakai

*Dosavakai recipe*

Dosakaya (Yellow cucumber), a small, round-shaped light green to bright yellow colored vegetable, with a crisp crunchy skin and a mild sweet-tarty taste, is used to prepare traditional Andhra delicacies like dosakaya pappu , dosakaya pachadi and dosa avakai. Dosa Avakai is an old Andhra culinary tradition which is made on the same lines as the famous Andhra Avakai or Mango Pickle. The only difference being dosa avakai takes lesser time in terms of preparation, less laborious and is ready to be consumed within 24 hours of preparing the pickle unlike avakai which takes 6-7 days.

Ingredients:

  1. Cucumber(Dosakaya) - 1(medium size)
  2. Red chilli powder - 3 tsp
  3. Mustard powder - 3 tsp
  4. Salt to taste
  5. Cooking oil - 4tsp

Method:

  • Cut the cucumber into small pieces,sprinkle salt on it and keep them aside for 10min.
  • Check the cucumber pieces and remove the water that has drained from cucumber pieces.
  • Heat the oil a little and mix all the ingredients along with oil into the cucumber pieces.
  • It tastes good with rice and stays for a week if stored properly.


Friday, January 05, 2007

Besan Chutney


*Besan Chutney recipe*
This is a very simple and tasty chutney made of Besan and it goes well with Idli.
Ingredients:
  1. Besan (senaga pindi) - 1 cup
  2. Tamarind pulp - 1/2 cup
  3. Green chillies - 3
  4. Ginger - 1" piece
  5. Salt to taste

For seasoning:

  1. Urad dal - 1/4 tsp
  2. Mustard seeds - 1/4 tsp
  3. Jeera - 1/4 tsp
  4. Chopped coriander leaves - 1 tsp
  5. Oil - 1tsp

Method:

  • Mix Tamarind pulp in a cup of water and add besan to this.
  • Add green chillies , ginger and salt to the above and keep it on the stove and keep stirring without any lumps.
  • Once it is cooked (the besan thickens a little bit) remove from the stove.
  • To this add the seasoning and garnish with chopped coriander leaves.
  • It tastes good when served hot.

Thursday, January 04, 2007

Bhagara Baingan(Vankaya gravy)


*Bhagara Baingan recipe*
Ingredients:
  1. Brinjals/egg plants - small ones (whole slit in the center on both sides)

For Gravy :

  1. Til (white) - 1 or 2 tsp
  2. Groundnuts - a handful
  3. Cloves - 2 or 3
  4. Cinnamon - 1" stick
  5. Dry Red Chillies - 4
  6. Dry Coconut (copra) - grated 1 tbsp
  7. Corinader seeds - 1 tsp
  8. Methi seeds - 1/2 tsp
  9. Jeera - 1 tsp,Tamarind - 1/2 cup thick pulp
  10. Salt - to taste
  11. Oil - 5 to 6 tbsp

For seasoning :

  1. Jeera - 1/2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Chopped coriander leaves - 2tsp



Method:

  • Fry all ingredients for gravy (except tamarind, salt, oil) individually over low heat, till you get the aroma.
  • Grind the above to a fine paste.
  • Heat oil in a pan, add the brinjals and fry till it is little soft. Add the ground paste and fry.
  • Add tamarind paste, salt and water. Let it boil. You can see the oil coming to the top.
  • In another pan, heat a tsp of oil, add jeera, mustard seeds. Add this to above gravy.
  • Garnish with chopped coriander leaves at the end.

Idli

*Idli recipe*

The idli is a most common and tasty fastfood available everywhere in India, especially in the states that make up South India, the idli's native region: Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. Sri Lankan Tamils also have a traditional preference towards idli.

Ingredients :
  1. Idli Rava - 2 cups(parboiled rice -2cups)
  2. Urad Dal - 1 cup
  3. Salt to taste

Method:

  • Soak both the idli rava and urad dal separately for almost 7-8 hrs in lukewarm water.
  • Grind urad dal using very little water into a fine paste.
  • Remove water from the rava (squeeze out the water) and add it to the urad dal batter.If you are using paraboiled rice grind the rice coarsely, consistency should be rava type.
  • Mix the idli batter and rava properly and keep aside.
  • The next day morning take idli batter and add salt to it.
  • Take the idli plates, apply ghee on the molds and pour the batter in each mold. Keep the idli stand in a cooker for 15-20 mts.

Wednesday, January 03, 2007

Janthikalu/Murukulu



*Murukulu recipe*
Ingredients:
  1. Rice Flour - 2cups
  2. Besan - 2cups
  3. Red Chilli powder - 2tsps
  4. Ajwain(Vamu) - 1 tsp
  5. Sesame seeds - 1tsp
  6. Salt to taste
  7. Oil for deep frying

Method:

  • Mix all the ingredients with warm water and make a dough.
  • Put the dough in muruku maker and press into hot oil in small circular shapes.
  • Just by changing the discs in the maker u can make any shape u like.
  • Fry till golden brown, remove from oil and drain off any excess oil on a paper towel.
  • Store them in air tight container after they are cooled.

( Star shaped disc used for the above shape of muruku)

Monday, January 01, 2007

Masala Garelu



*Masala garelu recipe*

Masala gaerelu or Ulli garelu are very tasty made with urad dal and onions.This can be served as a snack or at breakfast.

Ingredients:

  1. Minapappu(Urad dal) - 2 cups
  2. Onion - 1 (large)
  3. Ginger - Small piece
  4. Green chillies - 4 -5
  5. Salt to taste
  6. Oil for deep frying.

Method:

  • Soak the urad dal for 4-5 hours. Grind into a smooth batter adding minimum water required , the batter should ne thick enough.
  • Now add chopped onions,green chillies,ginger pieces and salt to the batter(you can also add greenchillies and onion while grinding)
  • Take a deep frying vessel and add enough oil for deep frying.
  • Take a small sized batter and flatten it with your palms on a plastic sheet(and put a small hole in the middle if u like)

  • Drop this into oil and fry till golden brown.

  • Serve hot with coconut or ginger chutney.