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Archive for November, 2010

Gutti Vankaya(Bhagare Baigan )Curry

 

Guthi Vankayi (Stuffed Eggplant) Bagara Baingan

Ingredients And Method.

For dry masala
Peanuts – 2 tbsps
Cashew nuts – 6-8
Sesame seeds white – 2 tbsps
Dry coconut grated – 1 small cup
Red chilis – 2
Cumin – 1/2 tsp
Coriander seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
salt – 1 tsp
1.Dry roast the above ingredients leaving behind the turmeric,salt and red chili powder.Cool and add the powders left behind and make smoth powder in the blender.
If you do not have dry coconut use fresh grated coconut by dry roasting it till dry and light brown.I do this way and it tastes even better.

Wet Ingredients
Onions – 2 med sliced
Ginger – 2″ piece
Garlic – 4-5 large pods sliced
2.Fry these three in 1 tbsp of oil till light brown and add to the powder masala jar and 1 tbsp water blend into smooth paste.

Tamarind – small lemon size
3.Wash and soak in hot water and prepare 1 cup of thick pulp.

Brinjals – 15-17 medium (approx -1kg)
4.Prepare the brinjals by trimming the stems and keep little stem part to hold the brinjal whole when cut as needed.
5.Cut the bulb part holding the stem side in plus shape (Gutti) not letting the veg go in pieces.So it holds its egg shape and allows space for stuffing.Wash and place in salt water if you prepare them before.

6.Now Drain of the water from brinjals and stuff the masala paste by spooning the paste into each well and set aside.
7. The final process is place a shallow and wide pan or kadai on medium heat add 3-4 tbsps of oil then add 2- pods of sliced garlic, 1 sprig curry leaves and 2 broken deseeded dry red chilis stir 1 min and lower heat and carefully place the stuffed brinjals in the pan and cover 2-mins then open the lid turn the pieces ang again cook for another 2-mins .
8.Now add the tamarind pulp and 1-2 cups of water and cook on low heat covered slowly stiring at intervals cause it may stick to the pan.
9.Lastly when gravy is a bit thick and oil separates turn off the heat and sprinkle one tbsp of fresh coriander.

Can be served with biryani ,Fried rice or biryani rice or white rice or parathas or chappatis.


We can use dark Brinjals also for this curry.
By Kezia Mary.

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Cluster Beans Curry

 

CLUSTER BEANS (GORUCHIKKUDU, GAWAR) CURRY

INGREDIENTS

Cluster (Goruchikkudu) beans – 1/2 kg
Onion – 1 large
Tomato – 1 medium
Curry leaves – 1 sprig
Salt – as per taste
Tumeric – 3 pinches
Red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Ginger garlic paste – 1 tsp
Oil – 2 tbsp
Fresh coriander – 1 tbsp chopped

METHOD

1.Wash and boil the beans in enough water just as they are for about 5-10 mins,see that they dont become too soft.
2.Turn of the flame,drain the boiling water and run under cold water.
3.Now remove the strings from the beans,they come of easily.
4.Then chop them into 1 inch pieces – keep aside.
5.Chop onion and tomato.
6.Heat a pan add oil and onion saute for few mins then add ginger garlic paste,fry till light brown.
7.Add boiled and chopped beans stir well for 5 mins,add salt,red chili powder,coriander powder and stir a few mins.Then add finely chopped tomatoes cover cook till soft ,then add curry leaves and cover cook few more mins see that the curry do not stick to the pan. Adding curry leaves in the last process gives good aroma to the curry.
8. When the curry is just done turn off the flame and sprinkle chopped fresh coriander.

Serve with steamed rice or chappatis.

By Kezia Mary

Cabbage Curry

Cabbage Curry

Ingredients

Cabbage – 500 gms
Onions – 2 med
Tomato – 2 med
Green chili – 2 slit
Fresh coriander – 1 tbsp chopped
Curry leaves – few
Ginger-Garlic paste – 1 tbsp
Turmeric powder – 3 pinches
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Salt – as per taste
Oil – 3 tbsp

Method
1.Chop the cabbage finely and wash and drain.
2.Heat a pan add oil and chopped onions,green chili and curry leaves fry few mins add ginger-garlic paste fry well .
3.Now add chopped cabbage,salt and turmeric fry well for 3-4 mins add red chili,coriander powders fry 2-3 mins.
4.Add finely chopped tomatoes and cover cook for few mins till tomato is done .
5.Turn of the heat and sprinkle fresh coriander.

Serve hot with chappatis or rice and rasam.

This is almost like cauliflower curry.

By Kezia Mary.

Okra(Bhindi) Fry

 

Okra Stir Fry

Ingredients

Okra ( Bendakayalu,bhindi or Lady fingers) – 5oogms
Onions – 2 med chopped
Green chili – 3 slit
Curry leaves – few
Salt
Turmeric powder- 3 pinches
Coriander powder – 3 pinches
Red chili powder – 1/2 tsp

Method

1.Wash and wipe dry the okra and remove edges and chop in to small pieces.
2.Heat oil in a pan and add chopped onions,fry few mins and add chopped okra curry leaves and green chilis stir well and keep on med heat with lid open .
3.Sprinkle salt and turmeric powder fry 2 mins and lastly sprinkle red chili and coriander powders stir well for another couple of mins and turn of heat.

Transfer into serving bowl and serve hot.

By Kezia Mary.

Potato Brinjal(Eggplant) Fry

 

Potato Eggplant Fry

Ingredients

Potatoes – 2 medium
Egg plant – 1 large
Onion – 1 med
Oil – 2tsps
Salt – as per taste
Red chili powder – 1/4 tsp
Turmeric powder – 2 pinches
Mustard – 2 pinches

Method

1.Peel and wash the potatoes,now cut into cubes.wash and cut the egg plant and place in salted water till use.
2.Heat the pan add oil mustard and chopped onions fry for 2-3 mins and add potatoes,stir well and cover the pan for 2-3 mins turning in between.
3.Now drain of the water from eggplant pieces and add to the pan stir 1-2 mins and sprinkle salt and turmeric powder.cover for another 2 mins and lastly add red chili powder combine well
4.When potato is done turn of the heat.transfer into serving dish.

Can be served with rice and sambar or dal of your choice or rasam.

By Kezia Mary.

Brinjal fry

 

Eggplant (Brinjal) Fry

Ingredients

Egg plant – 1 large cubed
oil – 2tsps
Red chili powder – 1/4 tsp
Turmeric powder – 2 pinches
Salt – as per taste

Method

Wash the egg plant ,cut into cubes.Heat a wok or kadai add oil and add the chopped eggplant pieces.Stir fry 2-3 mins.
Add salt and turmeric powder fry another 3 mins then add chili powder and stir till done.

Simple and tasty…..Easy to prepare….Enjoy..

By Kezia Mary

Yam Stir Fry

 

YAM FINGER FRIES

Ingredients:

•Yam – 1/2 kg chunk
•Oil – 1 tbsp.
•Salt
•Chilli powder – 1 tsp.
•Garlic pods – 2 grated (optional)

Method:

•Peel the skin of the yam chunk. then wash, pat dry with kitchen towel, cut into finger strips.
•Place wok on the flame, add oil, heat 1-2 mins. add the strips of yam, toss well till they turn crispy.
•Lastly add salt and chilli powder, and garlic if you wish, toss well to coat for 2-3 mins.
•Turn of the flame , serve hot.

By Kezia Mary

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