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Archive for February, 2011

Bottle Gourd in Yoghurt Curry

 

Ingredients

Yoghurt – 2 cups whisked

Bottle gourd – peeled,washed,deseeded and chopped pieces – 1 cup

Onion – 1 small chopped

Green chilli – 2

Fresh coconut – 1 small cup grated

Garlic – 2 pods

Curry leaves – few

Dry chillies – 2 chopped

Mustard – 1/4 tsp

Dry roasted Methi Jeera powder – 1/2 tsp

Turmeric powder – 3 pinches

Salt – as per taste

Oil – 1 tbsp

Method

1.Prepare Paste with fresh coconut,green chili and garlic.Whisk yoghurt ,add salt,coconut paste and 1 cup of water,keep aside.

2.Boil bottlegourd pieces with enough water and keep.

3.Heat a kadai and add oil,mustard seeds,dry chillies,curry leaves and chopped onion.fry 2-3 mins.

4.Add the turmeric powder and boiled bottle gourd pieces and fry 2 mins lower the heat and add salt and pour the yoghurt mixed with coconut paste and continue stirring  on low heat till you see the smoky vapours.

5.Now turn of the heat and immedietely transfer into a serving bowl.

Serve with Brown rice preparations or any rice and thoran with pickle servings

Kadai Mushrooms

Ingredients

Button mushrooms – Peeled and halved 1 cupful

Onion – 2 large make into coarse paste

Tomato – 2 large make paste or puree

Green chili – 2 slit

Red chilis – 3

Coriander seeds – 2 tbspns

Kashmiri chilli powder – 1/2 tsp

Ginger – 2 inch piece grated

Garlic – 4-5 pods grated

Kasuri methi(dry fenugreek leaves) – 1 tsp

Garam masala powder – 1/2 tsp

Salt – as per taste

Oil – 4-5 tbsps

Fresh coriander – 1 tbsp chopped

Method

Prepare mushrooms and wash,drain and keep.

Dry roast red chillis and coriander and make powder.

Heat a Kadai,add oil and onion paste and fry well till light brown and add garlic stir fry 2 mins and add  the coriander and red chili powder which we prepared.

Now add,grated ginger and slit green chilis stir well and add the tomato paste keep stirrng till the oil separates,now add the salt,kashmiri chili powder,the chopped mushrooms, kasuri methi and garam masala powder and  simmer 3-4 min.

Now add 3-4 tbsp of water and cover cook on low heat for another 5-7 mins and turn of heat.

Transfer into a serving dish and sprinkle fresh coriander.

Serve hot with Rotis or white rice.

Tried this from my collection of recipes.The recipe called for kashmiri chilis to make powder but i used normal red chilis and a little kashmiri chili powder…This came out well and tasty.

Mushrooms are Fungi with lots of Vitamin D…

Sonti Dhaniyalu Kashayam

This is a simple and easy to prepare hot drink which effectively works for this seasonal coughs.We at home recieved this seasonal gift(Cough) and so tried this and this just gives you lots of relief…If you want in more hot and spicy kind add few black pepper corns and boil.

Ingredients

Sonti (Dry Ginger) – 3 inch piece

Dhaniyalu (Coriander seeds) – 1 small cup

Kalakanda (White rock sugar or Rock candy) – as per taste

Method of preparation

Take raw coriander seeds,dry ginger crushed and blend into a coarse powder and store in an air tight container.

Boil 500ml of water and add 3 tbsp of powder and few cubes of white rock sugar and simmer for 5-6 mins and cover and turn of flame.

Let stand for 2 mins and strain into serving glasses.

Serve piping hot at bedtime and can be taken 1 or 2 times during the day also.

This serves three persons.

Mutton Curry with Ridgegourd and Potato

 

Ingredients

Mutton – 500 gms

Ridgegourds – 200gms

Potato – 2 med

Onion – 1 large chopped

Tomato – 2 chopped

Ginger garlic paste – 2 tsps

Oil – 4 tsps

Powdered Cloves – 3,Cinnamon – 1 pc,Cardmom – 3,Peppercorns – 8

Salt – as per taste

Red Chilli powder – 1tsp

Turmeric – 1/8 tsp

Coriander powder – 1 tsp

Green chili – 2 slit

Curry leaves – few

Fresh coriander – 1 tbsp chopped

 

Method

1.Peel,wash  and chop vegetables and keep.Wash and drain mutton.

2.Heat pan and add oil,fry chopped onions,curry leaves and green chili for few mins,then add ginger garlic paste and fry well.

3.Now add the motton and stir well till water evaporates and sprinkle powdered garam masala,Turmeric,red chili powder and salt.Combine well add coriander powder too.

4.Then add the chopped tomatoes and cook till soft,lastly add the chopped vegetables and2 cups of water and cover cook till done or pressure cook for 3 whistles.

5.Release pressure and sprinkle fresh coriander.

Serve hot with rice or chappatis.

We can substitute the vegetables with bottle gourd or string beans or baby marrows or Brinjals….Any thing Tastes good.

 

Potato French Beans Curry with Coconut Milk Powder

 

Potato Beans Curry with coconut milk powder

Ingredients
Potatoes – 3 med peeled and chopped
French beans – 250 gms remove edges wash and chopped into small pieces
Onion – 1 chopped
Green chili -2 sliced
Tomato – 1 chopped
Curry leaves – few
Garam masala powder – 1/4 tsp
Turmeric powder – few pinches
Salt
Oil – 2 tsps
Coconut milk powder – 5 tbsps mixed in 4 tbsp of water
Mustard – 1/4 tsp

Method

Heat a pressure pan and add oil,mustard,let splutter and fry onions,green chili and curry leaves for few mins and add the chopped potato and beans.

Mix the vegetables well and sprinkle turmeric ,garam masala and salt,combine well and add tomatoes.

Cook till tomatoes are done and add 3 cups of water and ,mix in the coconut milk powder paste to the curry and stir well,cover and pressure cook till done.

Serve hot with Pulkas or chappatis ( Indian Flat Bread)

Mushroom curry

 

Mushroom curry

Ingredients

Mushrooms – 250 gms
Onion – 1 large
Tomato – 2 med
Ginger-Garlic paste – 1 tbsp
Salt
Turmeric powder – 3 pinches
Red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Oil – 3 tbsp

Method

1. Peel the silky skins of the mushrooms and wash.Chop into bite size pieces,chop onion and tomatoes and keep.
2.Heat oil in a pan and fry onions and ginger-garlic paste till brown and add chopped tomatoes and cook till soft and then add salt,red chili powder,coriander powder and stir well .
3.Add chopped mushrooms and garam masala powder stir and cover cook till mushrooms are soft and done.

 

Spicy Okra Tomato Curry

 

Spicy Okra Tomato Curry

Ingredients

Okra (Bendakayalu) – 500g
Onions – 2 med
Green chilis – 2
Curry leaves – 1 sprig
Tomato – 1 large
Salt
Turmeric powder – 3 big pinches
Red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Ginger-garlic paste – 1 tsp
Cloves – 2
Cinnamon stick – 1″ piece
Oil – 2tsps

Method

1.Wash okra drain and wipe with a clean cloth ,chop and keep.chop onions,tomato and slit green chilis.
2.Heat a pan add oil then cloves and cinnamon stir well.Now add onions, green chilis and curry leaves.fry few mins then add ginger-garlic paste fry well add okra pieces combine well cover cook 3mins.
3. Now add salt ,turmeric,red chili powder and coriander powder mix well for 2 mins then add finely chopped tomatoes mix well cover cook till done and good aroma is smelled.Turn of heat.
4.Transfer into serving dish .

Serve with chappatis or pulkas or even with rice.

 

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