Wednesday, April 1, 2015

Tamarind Egg Curry

So flavoirful and yummy and hooked recipe

Tamarind Egg Curry



Ingredients

Eggs 5
Shallots 2 chopped
Zeera 1 tsp
Garlic mince 2 tsp
Ginger monce 2 tsp
Tamarind pulp 2 tbsp
tomato 1 grated
Rice flour 1 tsp
chopped corriander leaves
Mustard oil 1 ladle

Method

Boil eggs hard and deshell and cut in halves. Keep aside.
Place the garlic, ginger and half the corriander leaves in grinder and grind to a very fine paste.
Heat the oil on medium heat till smokey and add the zeera and add in the shallots and saute till pink color.
Add in the grinded paste and cook for 5-6 minutes, until the mixture is nice and aromatic
Add in the tamarind pulp , salt and the tomato and cook well .
Stir in the 1/2 cup water and bring to a simmer.
Add in the rice flour and let the mixture simmer for about 4-5 minutes.
Add the eggs carefully.
Serve the eggs curry with yolk side up in the sauce.

Punugullu

Punugullu

Dosa batter fritters

Ingredients

Leftover Dosa Batter - 2 cups
Rice flour - 1 - 2 tbspsSemolina - 2 tbsps
Onions - 1/2, finely chopped
Green chili chopped - 1 tsp Cumin seeds - 1/2 tsp
Coriander leaves finely chopped
Salt to taste
Oil for deep frying

Method


Combine all the above ingredients except oil.
Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot,
reduce flame to medium. Place a tablespoon for batter into the hot oil.
Do not crowd the wok.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper.
Serve with coconut chutney

Tuesday, March 31, 2015

Stuffed Dahi Bhalla

Summer is all about melt in mouth Dahi Bhallas
Enjoy soft cool delicacy.

Stuffed Dahi Bhalla
...
Ingredients

Thick curd 3 cups well beaten
1cup Urad dal (dhuli)
coriander chopped and
mint chopped handfull
cashew nuts chopped 10
ginger grated 1"
chopped green chilli
Fresh roasted cumin seed pwder 3 tsp
salt
Rock salt
Buttermilk 2 cups.

Method

Soak the Urad dal for six hours.
Grind it to a smooth paste using minimum water.
Beat it nicely to make a light batter. If you beat well bhallas become soft n fluffy.
Add salt and mix.
Mix all the ingredients of the stuffing. Keep aside in plate.
Beat curd in bowl. Add rock salt n mix. Keep in refrigerator.
Take butter milk in another bowl and add 1/2 cup hot water. Keep aside.
Take handfull batter on a greased plastic sheet and pat it with wet hands to make a big oval shape
Fill 1/2tsp stuffing in it. With the help of the plastic fold it to get a elongated oval.
Seal the edges. Remove the stuffed bhalla and slide it gently into oil.
Fry on a medium flame till golden in colour. Repeat it.
Then soak bhallas in the butter milk mix for 10 mins.
Squeeze gently and put in dahi.
Garnish with roasted cumin seed powder and red chilli flakes.

Monday, March 30, 2015

TAWA FRY IDLIS

Tawa Fry Idlis


Ingredients

Leftover Idlis 5-6
Chopped onion 1
Chopped tomato 1...
Chopped corriander
Chopped green chili 1
Red chilli flakes 1 tsp
Sal
Oil


Method

In non stick pan add 2 tbsp oil over medium heat.
Stir fry idlis strips till they are fried n sealed. keep aside.
In same pan add 2 tbsp oil and sautee chopped onion and tomatoes. When they are soft add idlis strips. Mix well. Add salt n red chilli flakes.. Sautee well.
Add chopped corriander zd mix and serve hot

Sunday, March 29, 2015

Ghee Roast Dosa

Ghee Roast Dosa
 


 Ingredients

Rice – 2 cups...
Urad dal – 1 cup
Methi seeds – 1 tsp
Salt to taste
Desi ghee – generous

Method

Soak the rice and dal+methi separately and grind to a smooth paste.

Mix both the batters together,add salt to taste and keep the batter for fermenting overnight.

Add more water to the batter if it is too thick.

Place a dosa tawa on flame and heat it. Spread dosa batter with ladle .

Pour melted ghee on top and roast till the dosa becomes brown and crisp.

Its sides will easily lifted when it is cooked.

Put aloo stuffing over and wrap it and remove from tawa.

Serve with sambhar and coconut chutney.

Saturday, March 28, 2015

Restaurant style coconut chutney.

Restaurant style coconut chutney.
 



 Ingredients

Fresh coconut 1...
2 tbsp roasted chana dal/ bengal gram
10 curry leaves
Green chillies 2
1 tbsp oil
2 garlic cloves
Red chillies 2-3
Mustard seeds 1/2 tsp
salt as per taste

Method

Grate coconut (use white part only)

Take oil in pan and put the curry leaves. Saute for a minute.

Now add the grated coconut, chana dal and saute for a minute on low heat.

Put this roasted coconut mixture into the grinder. Also add garlic cloves , green chilli and salt. Grind using water.

Dont make it too thin.

Temper with mustard seeds and red chillies.

Thursday, March 26, 2015

Sabudana chillila

Sabudana chillila
 


 Ingredients

Sago pearls/ sabudana 1/2 cup...
Shingara atta - 4 tbsp
Potato, boiled and grated -2
Dahi/ curd -1/2 cup
Green chilies,chopped - 1 tsp
Ginger grated - 1 tsp
Cumin seeds - 1tsp
Red chilli flakes 1/2 tsp
Salt

Method

Soak Sabudana in water till soft.

Take bowl and add squeezed sabudana , curd and shingara atta

Add 1 cup water.

Now add grated potato and all the ingredients and mix well.

Add some water if required,the batter should be like dosa batter.

Heat a non stick pan and add oil .

Now pour a laddle ful of battar on it and spread it slightly

Cover with a lid and cook on medium flame till it get cooked from bottom.

Now spread some oil over it and flip the chilla.

Cover and cook again .

Remove when done and serve hot with curd raita.

Sunday, March 22, 2015

Vrat Dahi bhallas

Navratri special
 


 Vrat Dahi bhallas

Ingredients...

curd 2 cups
Black salt
Black pepper powder
Raisins 4-5
Green chilli chopped
potatoes boiled 5-6
5 tbsp singhare ke atta/ water chestnut flour.
Oil

For garnishing

mint leaves
Roasted cumin powder
Sounth chutney.

METHOD

Mash potatoes and mix black pepper,green chilli , salt and raisins. Mix well.

Make small balls in vada shape of this mixture.

In another bowl add water and chestnut flour

Make a batter like you make pakoda batter

Dip each potato vada in the flour batter & deep fry in hot oil to crisp on both sides.

Drain on paper.

Mix curd and salt in a bowl and churn well.

Dip the hot vadas in the curd mixture.

Garnish with mint leaves , roasted cumin powder and sounth chutney.

Tuesday, March 17, 2015

Daal egg bhurji

Daal egg bhurji
 


 This is my family favourite bhurji.

We wait for leftover daal in our house to make this ....

Ingredients

Leftover/ cooked sabut moong dal 1 cup
Corriander leaves chopped handfull
Green chilli chopped 2
Roasted grounded zeera 1 tsp
Salt
Desi ghee 2 tbsp

Method

Beat eggs in bowl. Add pinch salt. Beat well and keep aside.

In wok add ghee. Put corriander leaves nd green chilli. Sautee few seconds.

Add cooked moong dal and stir till ghee leaves sides.

Add beaten eggs . Keep stirring well over medium heat till you get scrambled cooked eggs in daal. This will take five mins

Sprinkle fresh roasted grounded zeera powder.

Serve with hot chapati.

You can use any moong daal for this but sabut moong daal is preferable.

I know you will keep one katori cooked daal for your next day breakfast.
See More

Wednesday, March 11, 2015

KYUR

Kyurrr
 


 The traditional pancakes made in dogra families in Jammu household for every shagun.

Mostly served to new bride or new bridegrooms on their first visit to inlaws houses....

Ingredients:

200 Gms Maida
Water
Salt
Cumin seeds 1/2 tsp
Ghee /redfined oil to fry
Sugar- as per taste

Method:

1. Mix water in the Maida . Add salt and zeera. Now make batter by continuoisly mixing with hands. Mix for five mins to make fluffy batter

Check the consistency if batter drops from fingers like threads its okay.

2. It should not be runny

3. Heat the pan and put ghee on it so the pancake dips in it.

4. Dip your fingers into the batter and on the hot pan let it fall in threads or like droplets .

The droplets assemble and make a circular pancake.

Make round, circly and random patterns on the pan as you like to create a mesh like structure.

5. Encircle the corners with batter to make a boundary for the kyor so as to give it a nearly round shape.

6. Cook this till the batter is almost translucent for about 2 mins.

Do not flip the kyur. It is supposed to be cooked one side down only.

Monday, March 9, 2015

Fruity Nutty Paneer

Fruity Nutty Paneer


 Ingredients

Paneer 250 gms cut in cubes...
Pineapple small cubes 1 cup
Cashews 10-12
Garlic cloves 2
Onions 2
Milk 5 tbsp
White pepper 1 tsp
Turmeric powder 1/2 tsp
Salt

Method

Peel onion. Boil in water and blend onions in grinder.

Make powder of cashews in grinder. Mix with milk to make paste. Keep aside.

In pan add white oil. Put onion paste . Sautee till pink. Add garlic mince and add turmeric powder and salt. Sautee for five mins.

Add pineapple cubes. Sautee for 2 mins.

Add 1 cup water. Simmer for five mins.

Add paneer cubes and sautee again. Add cashews paste and mix gently. Let it sautee for five mins.

Add 1 cup water and simmer again.

Lastly add white pepper. Simmer for five mins.