Moongdaal Coconut Fry/Pesarapappu koora

Ingredients:

• Moong daal/pesara pappu-1 cup
• Coconut shredded-1/2 cup(fresh coconut)
• Green chillies-4-5-(Chopped or splitted in to halves)
• Curry leaves-few
• Cilantro few starands
• Ginger 1/2 tsp-grated(optional)
• Oil
• Seasoning items/tadka/talimpu ginjalu

Method :

Take cup  moong daal in a bowl wash it and cook on the stove for few minutes.

Afer boiling moong drain it untill all the water off..

Take tadka pan put some oil in it add all tadka items  fry for 2 minutes then add few red chillies and chopped green chillies,curry leaves and  add some ginger last .

after 2 minutes add drained moong daal  saute for a minute and now add grated fresh coconut also and saute well few minutes untill the coconut get boil  propely with daal,add salt to the required and cover with lid for 2 minutes.

 Turn off the heat and  finally garnish with cilantro and serve hot with rice..

Stuffed Capsicum

Ingredients:

• 4 to 5 - large capsicum
• 2 Tsp grated coconut
• 2 to 3 - potatoes, boiled and mashed
• 1/2 cup - boiled and mashed peas
• 1/2 tsp - saunf and cinnamon
• 1 - onion
• 1/2 tsp - ginger-garlic paste
• juice of 1 lemon
• 1 tsp - garam masala powder
• 1 tsp - green chillies paste
• 2 cloves - garlic
• 3tsp Bread crumbs

Method

 In a wok, heat oil and fry onions until golden brown and make a fine paste of them.

 In another pan , heat oil and cinnamon, saunf, ginger garlic paste , onion paste, boiled and mashed potatoes, peas,grated coconut garam masala powder, turmeric , green chillies paste, salt and cook until a thick mixture is formed.

Chop the capsicums into 2 halves and de-seed.

 In a separate wok, heat some oil, toss the capsicum, and allow to cool.

 Once they have cooled down, fill in the potato mixture. Once they start spluttering,

 In a pan, add some oil and garlic cloves. Dip stuffed capsicums in bread crumbs filling side , fry for a minute.

 place the stuffed capsicum and cover with a lid.

Serve with naan or rice.

Capsicum besan special curry

Ingredients

•1 cup Capsicum - chopped
•3 tbsp Gram flour (Besan/ Senagapindi)
•1 tsp Rice flour
•1/2 tsp Ajwain (Vamu)
•1/2 tsp Dhaniya powder (coriander powder)
•1 tsp Red chilli powder
•1/2 tsp Turmeric
•Salt as required
•2 tbsp Peanut oil

Method
•Heat peanut oil in a pan; add chopped capsicum, salt and turmeric to it.

•Place the lid, cook for 5 mins under medium flame and keep checking until capsicum becomes soft.

•Prepare thick batter by mixing gram flour (besan, senaga pindi) rice flour together with salt, red chilli powder, soda, turmeric powder, Ajwain (Vamu), dhaniya powder and mix well by adding water to it.

•Now add above batter to curry & cook for 5 mins under low flame.

Chikkudu koora/Italian green beans curry/broad beans curry

Ingredients :

• Chikkudu kaya / broad beans : 1 lb
• onions : 1/2 cup chopped finely
• red chili powder : 1 tsp
• coriander powder : 1/2 tsp
• salt : to taste
• oil : 1 tbsp
• mustard seeds: 1/2 tsp
• cumin seeds: 1/2 tsp
• chana dal : 1 tsp
• urad dal : 1 tsp
• ginger garlic paste : 1/2 tsp
• sesame seeds powder : 2 tsp
• curry leaves : few
• turmeric : 1/4 tsp
• coriander leaves  for garnishing

 

 

 Method :

 

First pressure cook the broad beans in the pressure cooker for about one whistle after cutting them into bite size pieces.

 

Drain the water and keep aside. In a big pan add in the oil. Add the mustard seeds and allow them to crackle.

 

Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Now add in the onions and cook till the onions become light brown in color.

 

Add the ginger garlic paste and cook till the raw flavour goes away. Add the red chili powder, salt and sesame seed powder.

 

Mix well. Now add the broad beans and fry for some time. Lastly add in the coriander powder and switch off the stove.

 

Garnish with coriander leaves and serve hot either with rice or rotis

 

Kitchen Tips :

 

When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.

 

To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps

If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles..

 

Mattar Tofu

Ingredients :

• 100-150g firm tofu (or Paneer/feta cheese)
• Some oil, for frying
• 3/4 cup  frozen peas
• 1/2 cup diced Tomatoes, with juice (i used canned)
• 1/2 onion
• 1/2 Tbsp garlic paste (or Minced Garlic)
• 2-3 Tbsp whipped cream or sour cream
• 1/2 Tbsp ginger paste (or minced ginger)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• salt, to taste
• 1/4 tsp turmeric
• Chilli Powder
• 1/4 cup water (if u like it  gravy)
• Garam masala 1 tsp 
• tomato paste (optional)1 tbsp

 Method : 

 In a pan, heat oil and saute tofu til sides become brown. (This helps the tofu keep its shape later on).

 Remove and drain on paper towel.

 Heat oil into small saucepan/pot, and add in onions, garlic and ginger pastes. Saute til onions become translusent.

 Then, add coriander, cumin, salt, turmeric and chilli powders. Stir til fragrant and disolved.add whipped ceam stir untill it dissolves..

 Now, add diced tomatoes and let it simmer for 2-3 mins. Stirring once or twice during the process.

 Next, add in the peas, tofu pieces and tomato paste. Stir til well coated.add water sufficient for gravy,add garam masala cook few minutes..

 Let it simmer until it bubbles, and stirr again.Remove from heat and serve immediately

Dondakaya fry/tindora fry

Today i am commng up with some beauty tips and simple recipe..Its been many days since i posted tips

1.Papaya removes dead skin,apply Pappaya paste on face and leave it for 15min while washing massage slowly in circular motion,use 3 days a week gives good result try it.
acts like cleaning agent well for cleaning pores

2.If we massage with Milk every day face will look fresh and it removes all dead skin.

3.Mix(for oily Skin use rose water) Chickpea powder with Milk apply to face,wash it after 15min,if we do it daily it reduces black heads and increases complexion.

Ingredients

• 4 cups tindora cut into lenthy
• 3-4 tsp red chilli powder(iguru karam: 1 tsp)
  (grind medium, redchillies 3, zeera 1/2 tsp, garlic flakes 6)
• Turmeric powder, a pinch
• 5-7 tsp vegetable oil
• Onions cut in to long slices

• Salt to taste

Method:

 Add salt to choped dondakaya pieces and mix well and keep aside for half an hour.

 Heat oil in a thick bottom pan. .Squeeze dondakaya pcs to remove water and add the same to popu

 Fry for 20 mts with low flame and stir ocassionally.last few minutes before all done add onions and fry some time then add fried peanuts also.

check for softening,fry should b soft not too crispy makes vegetable char it is unhelathy.

 Add salt and iguru karam and fry for 5 mts.

Serve hot with rice . 

Beera Pottu Kura

Peeled Skin Ridge gourd Curry / Beera Thokku Kura

Ingredients

• 1 Cup Beerakaya Pottu (Peeled skin of Ridge gourd)
• 2 cups Water
• 1 tbsp Channa dal
• 1 tsp turmeric (Optional)
• Salt as required

For seasoning

•   2 tsps Urad dal
•  1 tsp Mustard seeds
•  1 red chilli
•  Pinch of Hing
•  Few curry leaves
•  2 tsp Peanut oil

 Method

Clean the Beera Pottu (skin of Ridge gourd). Add Channa dal, turmeric, salt and required water. Allow it to boil, by covering with a lid.

 Once boiled, drain it and keep aside to cool.

 Take a pan, pour some oil and add urad dal. Fry till it turns little brown. Add mustard seeds, when they begin to splutter add red chilli and curry leaves to it.

 Now add Boiled Beera pottu to it. Cook for 2 minutes on a low flame till the water gets evaporated.

 Serve Beera pottu kura with hot Plain rice.

BENDAKAYA koora / OKRA curry

Ingredients :

• Okra/bendakaya ..1LB
• Green chillies 5-7 as your taste chopped
• Genger Grated..1/2 Tsp
• Garlic..1 Tsp
• Cilantro chopped 2 Tsp
• Chopped onions 1 onion big

 Seasoning Items :

• 1 tbsp of oil
• 1/2 tsp mustard seeds,
• 1/2tsp cumin seeds
• 1 tbsp Chana dal
• 1tsp splitted urad daal
• 1 Red chillies
• Curry leaves

 Method :

 

Temporing :

 

Heat a pan and add oil to it. When oil is hot add black gram and fry stirring. When the seeds start changing color add mustard seeds and fry till they start crackling. Then add cumin seeds and fry till seeds crackle fully, now add red chili pieces  and fry,Then add curry leaves and mix well.

 

Curry making :

 

Add Grated ginger and garlic to the seasoning fyr for a minute.

 

To the fried  above seasoning add the onions and  green chillies let it cook for few minutes then add okra pieces and mix well.

 

 Add turmeric powder and salt and mix well. Take care while adding salt as the quantity of the vegetable reduces on cooking.

 

Now cook covered on low flame for one minute. After one minute, remove lid and gently mix the vegetable. Again cook covered on low flame for a minute.

 

Repeat the process of cooking covered for one minute and stirring afterwards till the vegetable is cooked.

 

As okras have a sticky substance, cooking covered for long time will make the curry sticky.

 

 So it is necessary to stir the vegetable after every one minute of cooking.

 

After some time the sticky substance vanishes and the pieces look dry. Add cilantro for garnishing. 

 

 Transfer the curry to a serving bowl and serve hot with hot plain rice or roti.

Tomato curry

Ingredients:

• Tomatoes chopped - 4 to 5
• Large onions chopped - 2
• Garlic chopped - 6 Flakes
• Ginger chopped - 1/2 inch Piece
• Green chillies slit - 4-5
• Coriander leaves chopped - A small bunch
• Turmeric powder - 1/4 tsp

For Temporing/Seasoning :

•  1 tbsp of oil
• 1/2 tsp mustard seeds,
• 1/2tsp cumin seeds
• 1 tbsp Chana dal
• 1tsp splitted urad daal
• few curry leaves

Method:

 Heat oil and put seasoning  items in the oil let thm pop out .

Add onions, ginger, garlic, and fry till golden brown.

 Add tomatoes, green chillies,  and turmeric. If need add some water for hard tomatoes.

Put some salt to your taste and keep it cover with some plate on the dish.

 Simmer until the gravy thickens and cook well, becomes a deep red and the oil floats.

Aloo methi sabji

Ingredients:

• 3 boiled potatoes cubed
• 1 tomato
• 1 cup fresh methi leaves
• 1 small onion
• 1 tsp grated ginger & garlic
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• pinch garam masala pwd (cloves+cinnamon+cardamom)
• salt to taste
• 1/2 tbsp oil

 Method :

  Add salt (sugar optional) to the methi leaves and leave it for a few mts. Squeeze excess water from methi and keep aside.

  Heat ghee or oil in a vessel, add chopped onion and green chill ,saute for 3 mts.When onion turns brown add the grated ginger and garlic.

 After a minute Add the chopped tomatoes and cook till soft.Now add coriander pwd, turmeric pwd, red chilli pwd saute for a few seconds. Add salt and combine.

 Add the boiled potatoes and combine and add some water to let the potatoes cook in tha masala for 6-7 mts. Add the methi leaves and combine.

 Add garam masala pwd and combine well(optional if you like the recipe spicy add it).

let it cook for another 5-7 mts.Turn off the heat and serve after adding corriander leaves.

Green onion curry

Ingredients:

• Green onion-4 bunches Choppe
• Tamarind  lump made as pulp
• salt

Masala powder:

• 
  
  2 tsp cumin seeds,
• 1 tbsp Sesame seeds (til),
• 1 tbsp dry or fresh coconut,
• 1 tbsp Yellow split gram,
• 1 red or green Jalapeno or green chillies

 Seasoning ingre :

• 1 tbsp of oil
•  1/2 tsp mustard seeds,
• 1/2tsp cumin seeds
• 1 tbsp Chana dal
• 1tsp splitted urad daal

 Method :

4 bunches of Green onions Wash and chop Keep it aside.

Toast and powder all the spices you see below and keep it aside.Take a small lump of Tamarind and soak in little water,squeeze out the water and discard the solids.

 Seasoning/temporing : Heat  of oil in a non-stick pan,add  mustard seeds, Chana dal (split red gram).

When dal gets reddish,add chopped green onion and fry for few minutes until they wilt a little.

You don't have let it cook completely,little crunch in them tastes great.

Powder the ingre for curry ,Toast  cumin seeds,Sesame seeds (til), dry or fresh coconut, Yellow split gram,1 red or green Jalapeno or green chillies one by one until you get an aroma.

Cool a littlebit and then grind to paste without water or  you may add 1-2 tbsps of water to make paste as fine.

Add this powder to the pan along with tamarind juice and little salt.Mix well and let it cook for few more minutes until you get semi solid /Gujju.

Serve with rice, rotis.It is healthy n delicious curry dont miss to try it

Patoli (Mixed Grains curry)-Fry curry

Ingredients :

• Chanadal or Moong dal or half , half 1Cup
• Chopped Onions 1 cup
• Oil 1/2 cup
• Urad dal 1tsp
• Ginger pieces 1tsp
• Green Mirch 3
• Garlicflakes 10
• Red Mirch 2
• Curry leaves
• Coriander leaves chopped 1tbsp
• Mustard seeds- 1/2tsp
• Jeera/cumin seeds 1tsp
• Salt to taste

 Method :

 Soak dal in water for one hour. Add salt, Green Mirch, Garlic, Ginger,

 Jeera and Red mirch and grind together with soaked dal Heat 2 tbsp. oil and add onion pieces,

Urad dal, Mustard seeds and curry leaves Fry to turn brown and aromatic .

Then add dal paste and mix thoroughly and cover with a lid and leave on low flame Mix every 3 minutes

When dal paste will be cooked and will not come on your finger,remove the lid Add oil and fry until Patoli turns to golden brown and separate like fried curry.

 Garnish with Coriander leaves and off the flame.Serve hot with rice and roti.

Potlakaya Podi koora/Snake guard powder curry

Ingredients :

 

• Potla kaya 1 /snake gourd chopped
• Onion 1 chopped

Seasoning :

• 1/4 sp jeera
• 1/4 sp mustard seeds
• 1/2 sp urad dal
• 2 whole red chillies
• Curry leaves 1 string
• 2 tb sp Canola oil

For Nuvvula podi/ sesame powder :

• 1 cup sesame seeds
• 4 to 5 red chilies
• Salt to taste.

 

Method :

Making powder/podi

 

Take a pan, heat it up for a min add sesame seeds and stir fry until the seeds turn light red colored.

 

 Remove from heat, let it cool for sometime.

 

Grind well in a blender to make powder. Add salt to the powder and keep it aside.

 

Note : This podi can be used for couple of more times if stored in a jar at normal room temperature.

 

Method to make curry :

 

 Cut the Snake gourd into pieces. Add some water, boil in a microwave for 15 minutes.

 

 Drain the remaining water.

 

 Take a pan, pour oil and add popu stuff including curry leaves. Fry for 2 minutes.

 

 Now add chopped onions and fry until the onion turns golden yellow colored.

 

 Now add boiled snake gourd and stir well to mix.

 

Add 2 to 3 spoons of nuvvula podi, add a little bit of water if needed to mix well.

 

Place a lid and cook for 2 minutes.

 

 Serve hot with steamed rice.

 

 

 

Black chick peas curry

Ingredients:

*Kala Chana/black chick peas :250 gram (soaked overnight)
*Mustard Oil
*Jeera: 1 tablespoon
*Black salt: 1 Teaspoon
*Ginger garlic Paste: 1 Teaspoon
*Regular salt: a pinch
*Red chilli Powder: 1/2 teaspoon
*Jeera Powder: 1/2 teaspoon
*Dhania Powder: 1/2 teaspoon

Method :

Pressure cook the Kala Chana for two or three whistles.

Drain it and keep the chanas aside.

In the same pressure cooker Add some Mustard oil (You can use any refined oil).

Add the jeera when the oil starts heating.

When the Jeeras turn slightly brown ad the ginger-garlic paste.Add the chanas

Add black salt, regular salt and stir well.Add Red chilli  powder and stir more.

Since there is no water, the chana might stick to the bottom of the pan. pressure cooker, so keep on stirring.

Add the jeera powder and dhania powder and stir it a little more.Add 1/4th cup water and let it simmer.

Now hot hot curry ready to serve,it is good with roti's,rice.

Tindora masala /ivy guard masala/ Stuffed Dondakaya masala

Ingredients :

*Tindora -1 pound (make slit lengthy and  half boiled)
*chopped onions 2
*Salt to taste
*oil 3 tsp
*Red chillies 2-3
*Curry leaves
*jeera 1/2 tsp

 Spices and other ingre for paste

*Greenchillies 3
*Daniya/coriander seeds-4tsp
*Coconut 2tbs
*Ginger garlic paste 1tsp
*sesame seeds 2-1/2tsp
*cinnamon stick 1 num
*cloves 3
*Tamarind 1/2oz small ball size

Method :

Lets do first fry the spices,take pan and fry the spices like cinnamon,cloves,sesame seeds in a oil untill nice aroma smell.keep it aside

In the same pan add oil heat it and add onions,green chillies saute for few mints then add coconut saute for a minute and keep it aside.le it cool.

Grind both spices n coconut mix in a grinder along with that grind ginger garlic paste,tammarind make it as paste.

Now this paste stuffed in to the slitted tindora which is pre cooked.

Take tawa/some vessel,put some oil heat it,put jeera,red chillies,curry leaves fry it and now add the stuffed tindora to this part and saute cover it with lid n cook for few mints on a low flame.

should cook untill the tindora becomes soft mean while add the remining paste of masala to this n let it cook forfew more mints like 10-15 mints.

Garnishing with cilantro is optional but it will b good taste.serve  with hot hot rice.

Dondakaya koora/tindora curry

Ingredients :

Chopped tindora 2 cup
 Fresh Grated coconut 1/4 cup
Greenchillies 4-5num/chilli powder 1tsp
Salt.

Seasoning:

Turmeric pinch
chana dal 1 tsp
mustard 1/2 tsp
cumin seeds/1/2 tsp
split urad dal 1/2 tsp
oil 1 tsp
curry leaves 1tbs

Method :

Take washed tindora n chopped in to thin circles,thn take those chopped tindora in a bowl and cooked in a pressure cooker  untill 2 whistles or in a micro wave for 5 -10 mints.

Tindora would b done as soft not as mushy way,should b crisper as soft n should go off the tenderness.

take out the cooked tindora and drain the water present in it.

Grind the green chillies/chilli powder and coconut and keept it aside.(you can put directly chopped chillies also or red chilli poder also).

Heat tawa/pan put some oil,after its get heat put seasoning items chanadal,mustard,jeera,curry leaves,red chillies,turmeric  keep heat untill all should turn red.

Add chopped oinons to the above saute it untill turns to transperent thn put cooked tindora,add grinded mix of coconut n chillies mix it properly,put some salt to taste.

let it cook for few mints untill the coconut n chillies should thoroughly cooked with tindora.

Garnish with cilantro will add taste more..serve hot hot with rice n roti..

Aratikaya koora/raw banana curry

Ingredients

 Plaintain / Raw banana – 2
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Channa dhal,Urudhal – 1/2 tsp each
Onion small – 1 chopped
Green chilli – 5 chopped
curry leaves
shredded coconut – 2 tsp (optional)
Turmeric powder

Method :
Keep the banana immersed in water and bring it to boil. Once the outer layer is fully darkened take out the valakkai and drain water . Peel the skin fully like you do while eating banana.

Using grater grate the cooked and peeled banana
keep the pan in stove. Pour oil and temper mustard seeds,curry leaves,channa dhal and urudhal.

Add onion and green chilli and pinch of turmeric powder.

Fry well and then add grated valakkai. Mix well and keep for 5 mins.

If you want you can add coconut at the end,garnish with cilantro leaves.

avial ( kerala cuisine)

Ingredients :

* 1 small- Cucumber/Dosakaaya
* ½ nos. - Snake Gourd/Potlakaaya
* 1 or 2 medium-Brinjal/Vankaaya
* 3-4 strands- Long Beans
* 1 big -Drumstick/Munnakaaya
* 1 cup -Kandha gadda OR pullaganda
* 1 Carrot
* Few- Dry Jackfruit seeds/Panasa vithanaalu

Other things you need:

* Curry leaves - 2 stalks
* Fresh shredded coconut - 1 and half cup
* Cumin Seeds - 1 tsp
* Tamarind - a marble size
* oil as required

Method :

Cut all the above mentioned vegetables in long pieces approx 1 inch in length. Cucumber, Carrot and yam/kanda need to be scraped out of the skin but for snake gourd light or no scraping will do

Take a saucepan grease it with one teaspoon of  oil – put all the cut vegetables in a saucepan - pour little water –

 you do not need too much water as many of the above mentioned veggies ooze out water during the boiling process anyways .

Add turmeric powder, salt, two three slit green chilies, curry leaves and boil thoroughly until all the vegetables are soft and reduce in size.

Soak the tamarind and keep aside. Grind the coconut along with cumin seeds and 2 green-chilies. Mix the ground paste and tamarind with the boiled vegetables and cook for some time .

Season with curry leaves and a teaspoon of coconut oil, mix well .

 serve with sambar, hot rice and pappad.

Bhindi msala (microwave)

Ingredients:

* 300 grams bhindi - ladies fingers finely sliced
* 1 tablespoon oil
* 1/2 teaspoon coriander powder
* 1/2 teaspoon garam masala
* 1/2 teaspoon dried mango powder
* 1/2 teaspoon red chillies
* 2 to 3 fresh green chillies
* Salt to taste

Method :

In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder).

Stir fry for one minute and then add the bhindi.

Mix well and then microwave for 5 minutes uncovered.

Let it stand for 2 to 3 minutes and then serve.

drumstick-tamto curry /mulakkaya curry

Ingredients :

* Fresh drumsticks (4-5) drumsticks

* 1 onion finely chopped
* 2-3 green chillies (chopped) chillies
* 3-4 tomatoes chopped
* 1 twig of curry leaves twigcoriander leaves (chopped)
* Red chilli powder (according to taste) chilli powder
* 1/4th tsp turmeric powder
* Salt to taste
* 1-2 cups water

Seasoning

* 1 red chilis broken into pieces
* 1/2 tsp mustard seeds mustard seeds
* Pinch of hing hing
* 2 tbsp cooking oil cooking oil

Method :
Cut drumsticks into 1″inch long pieces. Heat oil in a pan and add the seasoning ingredients and sauté allow

mustard seeds to splutter, put the curry leaves, chopped onions and chillies, turmeric and sauté till onions turn brown.

Now add red chilli powder, chopped tomatoes and cook until the tomatoes become soft and mushy .

Add salt, drumsticks and 1-1 ½ cup water, cover the pan and allow it to cook on a low flame.

Keep stirring in between till done .Add water if needed . Cook for couple of minutes.

 turn off the heat garnish with coriander leaves. Serve hot with rice ,chappti,roti.