Sev Tomato curry( gujarati style)

Ingredients:
1 cup sev
3 medium sized tomatoes
1 onion cut
1/2 tsp ginger grated
1 green chili
1 tsp garam masala powder
salt to taste
1/2 tsp mustard seeds
1/2 tsp cumin(jeera) seeds
pinch of hing
1/2 tsp turmeric powder
1/2 tsp jeera powder
2 tsp oil to cook

Method:

 Heat oil in a kadai

 Add cumin seeds, mustard seeds, hing and green chili
 Now add small cut onion and grated ginger.
 When the onion turns a little brown and oil starts separating , add small cut tomatoes
 Now add garam masala powder, jeera(cumin) powder, turmeric powder and salt to taste
 Add 1 cup of water and cook with lid covered for 10 mins
 Once done like a gravy , add the Sev and serve hot.

Serving Suggestions:
Serve with parathas or phulkas

Tip:
You can add 1/2 tsp sugar if you feel that the taste of curry is very sour ( because of the tomatoes )
Add sev before 5 mins of serving time to prevent it from becoming very soggy.

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Method
1. Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the
cumin seeds, asafoetida, concentrated tomato puree and onions. Saute until the onions
become translucent, and then add the pureed fresh tomatoes.

. Season with chilli powder, turmeric, cinnamon, salt and sugar. Allow to cook down to a
fairly thick mixture, and then adjust the texture with around 4-6 tbsp water. Turn the heat
off.

3. Just before you’re ready to serve, add the sev to the piping hot sauce and give it a quick
and gentle mix through. Garnish with chopped coriander and serve immediately.

I love to serve this with hot, buttered chapattis and absolutely nothing else. However, it’s
also great with naan, paratha and puri. Wash it all down with a tall glass of salted lassi and
feel your belly release a deep sigh of gratification.
AAM PANNA
Ingredients:

6 medium sized Green Mango (Aam)

33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes

How to make aam panna:

 Place the mangoes with water to cover in a sauce-pan and bring to boil.

 Simmer for 10 minutes.

 Drain off the water and then peel, stone and pulp the mango with a spoon.

 Place the pulp in a deep bowl.

 Add water, sugar, salt, chili and cumin.

 Whisk thoroughly.

 Stir in the mint and whisk again.

 Transfer it to a jug.

 Serve chilled with crushed ice.

Method

1. Wash the mangoes.

2. Add sufficient water and pressure cook the mangoes till 2 whistles.
3. Cool completely and squeeze out the pulp.
4. Add sugar, salt, rock salt and cumin seed powder. Mix well.
5. Give it a boil for the sugar to dissolve completely.
6. Remove from gas and cool completely.
7. Strain and store in dry sterilised airtight bottles.

To Serve:

1. Add 4 to 5 tbsp of aam panna in a tall glass.

2. Pour sufficient water and mix well.
3. Add salt if needed.
4. Add crushed ice.
5. Mix well and serve chilled

Lauki Ka Halwa
Vegetarian Recipes - Dessert Recipes
Ingredients for Lauki Ka Halwa:

Lauki (Ghiya) - 1 Kg
Cardamom powder (Ilaichi) - 1/2 teaspoon
Sugar (Chini) - 1/2 cup
Butter (Ghee) - 1/2 cup
Condensed Milk (Gadha doodh) - 80 gms
Milk Powder (Sukha doodh) - 1/2 cup
Almonds (Badam) - 10 no's blanched,cut into sliver
Pistachio nuts (Pista) - 10 no's cut into slivers

Method for Lauki Ka Halwa:

Grate lauki, cook the grated lauki along with cardamom powder and 1\2 cup of water in a pan over medium heat.
Bring to boil, reduce heat to low, cover and cook until the lauki is tender and all the water has evaporated.
Add sugar, stir gently to avoig sticking and cook uncovered until all the moisture has evaporated.
Heat ghee in a heavy based pan and add lauki mixture and fry on medium heat until it is light brown.
Add condense milk, stirring constantly, cook for 5 minutes, then add powder milk and almonds and pistachios and
turn off the fire.
Enjoy hot Lauki Ka Halwa.

47. RAGI LADDU

Ingredients :
Ragi flour 50 g.
Jaggery 50 g.
Groundnut seeds 15 g.
Oil 5 ml.
Method of preparation :
1. Steam cook ragi flour for 20 minutes.
2. Roast groundnut, remove the outer red skin and
powder coarsely.
3. Prepare jaggery syrup of three thread consistency.
4. Add steam cooked ragi flour, groundnut powder and
oil.
5. Mix all the ingredients thoroughly and make laddus.
Nutritive value per 100 gms :
Calories 406
Protein 6 g.
Iron 3 .14 mg.
Carotene 22 .08 μg.
48. RAGI HALWA
Ingredients :
Ragi flour 35 g.
Jaggery 20 g.
Groundnut 25 g.
Ripe Papaya 15 g.
Water 50 ml.
Method of preparation :
1. Roast groundnuts, remove red skin and grind to a
fine powder.
2. Roast ragi flour.
3. Prpare Jaggery syrup using 50 ml water.
4. Add roasted groundnut flour & ragi flour.
5. Cook along with mashed ripe papaya.
6. Cool and serve.
Nutritive value per 100 gms :
Calories 384
Protein 10 g.
Iron 2 .32 mg.

Carotene 2470 μg.

Sesame Balls (Ell Urundai)

Posted on 26 June 2009 by Sarmila

Ingredients:

 Black sesame seeds – 1 cup

 Ragi Flour-2 Cup
 Jaggery – 1/2 cup
 water -1/2 Cup
 Cardamom powder – a pinch [Optional]
Method:

 In a Pan fry the sesame(ell) till good smell comes out.

 Then add water in ragi flour mix it well, make sure that batter will not be watery.
 Make Dosa with that Batter.
 Mix well both fried saesame(ell) and this dosa using grinder or mixie.
 While grinding add jaggery as per your need.
 Add a pinch of cardamom powder with that for good smell.
 Then Make in to Round balls.

Popularity: 12%

Ingredients:

 Beetroot - 3 cups (peeled and grated)

 Milk - 3 cups
 Sugar - 3/4 cup
 Cashew or any nuts - 10
 Ghee - 2 tspn
 Cardamom powder(optional)

Recipe:

1. Heat a tspn of Ghee in a wide pan. Add grated Beetroot and milk.
 2. Allow the milk to boil once then reduce the heat to medium. Stir it once in a while.
3. Once the grated Beetroot is cooked, add Sugar and stir it.
4. Cook till the ghee oozes out and milk evaporates. At end of this cooking, stir it continuously to
avoid burning the bottom. Once it is thickened remove from heat.
5. Heat a tspn of Ghee in another pan and fry Cashew nuts till they are golden brown.
6. Pour this mix to the Beetroot halwa and serve.

Variation: You can also use Carrot in place of Beetroot.

Tags: beetroot, halwa

All you need

Ragi – 2 cups

Jaggery – 4 cups

coconut grated – 1 cup

cardamom powder – 1/4 tsp

salt if required

Method
 Soak Ragi for 3-4 hrs after washing cleanly

 Grind Ragi with adequate quantity of water

 Strain the liquid and grind the pulp again with 1 cup water

 Strain the liquid again, straining the milk from Ragi must be done 2-3 times until the
milk goes very light. Discard the millet pulp

 Heat Jaggery with half cup water until dissolved and strain to remove any dirt

 Add the Jaggery solution to the milk extract from ground millet

 grind grated coconut to extract the milk about half cup

 Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring
now and then

 The Ragi will start to form slight lumps as you keep stirring the whole liquid will form
as a smooth lumpy halwa consistency.

 Now add a tbsp of ghee and cardamom powder stir well

 Remove from fire and spread on a plate greased with ghee

 Let it cool or alternately you can refrigerate for half an hour

 Now the halwa would have set and ready to cut and serve.
note: This can also be made from Whole Wheat/ Raw Rice

Posted in ಬೆಲ್ಲ/Jaggery, ರಾಗಿ/Finger Millet, ಸಿಹಿ ತಿಂಡಿ/Sweet, havyaka cuisine, Karnataka dishes. 28

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Besan Halwa
You can quickly make this delicious halwa to turn on the mood of your family members during festivals
and also whenever your guests drop in. So check out this simple recipe.

Ingredients:

1 cup of Gram Flour (Besan)

1 cup of Sugar
1 cup of Clarified Butter (Ghee) or Cooking Oil
1 cup of Whole Milk
½ cup of Water
 
Procedure:

Heat clarified butter or oil in a heavy based pot.

Add milk and heat further.

When the clarified butter or oil melts, add the gram flour and continue cooking on medium heat,
(continuously stirring) until the gram flour turns light brown.

Add water and stir for a few minutes so that no lumps are formed.

Add the sugar, and stir for 5-7 minutes and take off heat.

Serve hot or cold. This can also be stored for about a week.

Rate this Recipe

Besan halwa

Ingredients

1 cup besan
 3/4 cup ghee

1 cup sugar

1/2 teaspoon cardamom

1 cup milk

1/2 cup water (approximately)

Preparation method

1 Heat water and milk in a pan. Stir in cardamom powder. Set aside.
.

2 Heat ghee in a shallow frying pan. Add besan and roast in the ghee for 10
. minutes, or until it smells nutty and fragrant.

3 Add the sugar and stir. Pour in the milk mixture gradually. Keep stirring to avoid
. lumps. Add water as needed. Cook the mixture for 10 – 15 minutes, stirring
frequently till the halwa pulls away from the sides of the pan.

4 Serve hot, or spread the mixture into a rimmed plate and allow to cool. Cut into
. squares and serve.

Mysore pak

Ingredients:
1 cup gram flour(besan)
1 cup sugar
1 cup ghee
1/2 tea spn cardamom powder

Normally 2 cups of ghee for 1 cup flour is used, I think that makes the texture still better. But I am very satisfied
with the texture for amount of ghee I used.

Method:
Heat 1 tea spn ghee and add gram flour.

On a medium flame, fry till nice aroma comes out of it and it turns slightly brownish. Take care not to burn, it
burns easily, so make sure to keep stirring it. Take it out on a plate and keep aside.
Mix sugar with 1/2 cup water and bring it to boil, keep mixing with a spoon.

When it is boiling, and you can see rapid boiling, add the fried four and mix (do not wait till it forms syrup).

 
Now add 1 tbl spn ghee at a time, keep mixing all the time. When all ghee is done, keep mixing continuously. If
you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air
goes off.

 
When the mixture starts leaving edges and looks a bit dry, add cardamom, mix well and pour it into a greased
plate and flatten immediately.

Keep the plate tilted at an angle, this way, all the extra ghee comes out of the Mysore pak and you get very dry
pieces. Cut into desired shapes.
  

Makes about 12-14 pieces

Preparation time : 45mins

PS: These are some very important notes to keep in mind

- If the flour remains half fried(roasted), it gives a different taste. So make sure not to skip the first step of
frying/roasting it well.
- The plate where you pour the mixture should be greased with ghee and kept ready before you even start
heating the water because you cannot spend time on greasing it when the mixture is ready to be poured. You
have to work very fast at this point.
- Always keep the plate at an angle to remove extra ghee.
- Never try to make this dish on a high flame, it gets burnt very easily, so start with a cool, patient mind .
- Cut into pieces when it is still warm. When it is completely cooled, it crumbles very easily.
- Take out from the heat when the mixture looks quite dry and looks like froth. If you take out early, it
wont get solid after cooling. This step comes only with practice. 

Beetroot Halwa Recipe Ingredients

Use the following ingredients to prepare or make
Beetroot Halwa recipe at home.
1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi
powder (cardomon) saffron few flakes 1 tbsp ghee

Beetroot Halwa Recipe

Making Procedure
Peel and grate beetroot Put milk and dudhi in a heavy
saucepan. Boil till thick, stirring occasionally. Once it
starts thickening, stir continuously. Add sugar and
cook further till thickens. Add ghee, elaichi, saffron
and color. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

Tomato Rice Recipe

This food recipe posted on Rice Recipes by vamshi

Learn how to make Tomato Rice recipe at home. Easy to cook

 Tomato Rice Recipe Ingredients
Use the following ingredients to prepare or make
Tomato Rice recipe at home.
Tomatoes 1/2kg
bay leaf
elaichi
cinamon
cloves shahjeera, basmati rice 1/2kg
Ginger garlic paste
cashews (optional)
ghee or oil (optional)
salt to taste
hillies 5
onion 1

Tomato Rice Recipe Making Procedure

Boil Tomato and Grind
Pure oil in pressure cooker add ghee or oil add all masala ingredients onions and hilles saute than add
ginger garlic paste than add rice saute and add tomato puree mix well add water and close lid for few
minutes and as the rice us cooked add coriander leaves and fried casew with ghee

Kobbari Bobbattulu Recipe Ingredients

Use the following ingredients to prepare or make
Kobbari Bobbattulu recipe at home.
1) Bengal gram - 250 grams
2) Grated fresh coconut - 1 cup
3) All purpose flour - 250 grams
4) Jagggery - 250 grams
5) Cardamom seed powder - 2 spoons
6) Ghee _ 300 grams
 Kobbari Bobbattulu Recipe Making Procedure
1) Clean and cook the bengal gram and mash into thick dough
2) Fry the grated coconut in 3 spoons of ghee until light brown, add to the bengal gram dough. Also add
Jaggery and mix thoroughly.
3) Prepare thick chapati like dough with all purpose flour using about 150 grams of ghee
4) Make pooris with this dough, put the bengal gram-coconut paste as round balls in the centere of each
poori and cover
5) Again press the stuffed balls in to pooris (bobbaattu)
6) Fry each bobbttu on both sides until light brown using ghee liberally
7) Serve Hot
Recipe Author: Saikiran

Vankaya Kothimeera Karam Curry Recipe Ingredients

Use the following ingredients to prepare or make
Vankaya Kothimeera Karam Curry recipe at home.
1/2 Kg --- Brinjals
10-12 green chillies
6-8 Corriender Sticks (Kothimeera Katalu)
Sufficient Tamarind Juice
Sufficient Salt
Oil according to requirements

Vankaya Kothimeera Karam

Curry Recipe Making
Procedure
Wash the brinjals and cut them into pieces according to your taste and style. Now heat the frying pan
(Bandali) and put sufficient oil in it. Now put all these brinjal pieces into a frying pan and cover the pan
with a lid and pour some water on the top of the lid so that those brinjal pieces gets boiled. Frequently
check those brinjal pieces so that it wont stick to the walls of the pan. Boil those pieces till it gets
smoother. (vudikinantha varaku vunchande). In the mean time cut those corriender sticks into pieces and
grind along with the green chillies. Make this combination like a Paste. At the same time prepare
tamarind juice. (Chintapandu Rasam). Now put the Corriender and green chilly paste in the pan where
brinjal pieces are boiling. Now add the salt according to the requirements and pour the tamarind juice
into the pan. If possible try to add some oil in it for good taste and look. Boil the complete stuff for around
5-10 minutes so that you dont loose the juice much.(Ante Kura dry avakunda chudali). Finally for look just
add some corriender leaves on the top of the curry. That's it. Serve and eat.

Ingredients

For the kadhi

4 cups curds (dahi), beaten
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste

For the pakodis

1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying

For the tempering

12 mm. (1/2") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
 1/2 tsp chilli powder
2 tbsp oil

Method

For the pakodis

1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick
batter.
2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
3. Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

1. Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
2. Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil.
Pour the tempering over the mixture.
3. Simmer for 10 to 12 minutes.

How to proceed

1. Add the pakodis to the hot kadhi and mix well. Serve hot.
PRESSURE COOKER CAKE

Easy Home Made Cake

Type of Meal

Bakery ( Simple Cake )

Preparation Time : 20 minutes

Cooking time : 40 minutes

Ingredients

Plain flour (maida) - 1 and 1/2 cup

Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 teaspoon
Milk - 1 cup
Vanilla essence - 1 teaspoon

Method

Mixture Preparation ( Batter )

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As
you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any
lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.
Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it
smooth. Keep on repeating the process of adding maida and then milk as required, till batter is
well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased
surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake )
the cake.
Remedy: Use cooker container which has big holes in it. You can put the baking tin on that
container and then put it inside the presure coker. Even if you do not have the cooker container
cake can be made, but there is a big chance of getting its lower part overbaked

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water
inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low
after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

Cooked Cake Testing

13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the
cake. (Skewer - a long thin pointed piece of metal or wood, used to test whether something is
completely cooked )
14. If the mixture will not stick on it, means that cake is done.
15. Serve.

Tips:

How to Make Simple Tea Cake

By meso, eHow Member

I want to do this!
simple tea cake

User-Submitted Article

This kind of cake is very easy to make. It can be made in 45 minuites.Perfect for tea parties, as a
snack, and with soft drinks .You do not have to prepare a lot before making it, yet you do not have to
plan for it. All things you will need are available in your kitchen daily!!
Difficulty: Easy

Instructions
Things You'll Need:

 4 eggs.
 1 table spoon vanilla
 1 cup of sugar.
 1 cup of milk.
 1 cup of corn oil.
 1 tablespoon baking powder.
 flour.

1. 1

Preheat the oven to 300F.

2. 2

In a big bowl whisk eggs,vanilla, and sugar until the mixture become creamy.

3. 3

Add 1 cup of milk and stir until the sugar dissolve.

4. 4

Add 1 cup of corn oil and stir until the it combine with the sugar and the milk mixture.

5. 5
 Add flour gradually and stir until you get a smooth batter.

6. 6

Add 1 table spoon of baking powder and combine it with the batter.

7. 7

Grease your pan , pour the batter in to the pan, and put it in the oven for 30-35
minutes.

8. 8

Cool down and you can put some chocolate on it.Enjoy.

Read more: How to Make Simple Tea Cake | eHow.com

http://www.ehow.com/how_5023900_make-simple-tea-cake.html#ixzz14PT6bqVI

Anapakaya Sengapappu Kura ~ Bottle gourd-Channa dal

curry
 Bottle gourd-Channa dal curry

Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that
involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste.
Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until
soft on bite. Deliciously tangy with a faint whisper of sweetness, the curry made for a hearty
meal with rotis.

Anapakaya Senaga Pappu Kura Recipe

Prep & Cooking: 35-40 mts

Serves 4-5 persons

Andhra

Ingredients:

2 cups peeled and cubed tender bottle gourd

1/2 cup chana dal/senaga pappu, wash and soak in water for 30 mts

1 onion, finely chopped

few curry leaves

2 tomatoes, finely chopped

2 green chillis

1 tsp ginger garlic paste

1 tsp coriander pwd

1 tsp red chilli pwd

small lemon sized tamarind (soak in a cup of warm water and extract)

garam masala pwd (2 cloves, 1 cardamom, 1″ cinnamon stick)

coriander leaves for garnish

1/2 tbsp oil

1 Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute
till the onions turn transparent.
2 Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd.
Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8
mts, stirring in between.
3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add
the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook
without lid till the dal turns soft but holds shape. Add garam masala and combine.
4 Garnish with coriander leaves. Serve with rice or rotis.
Andhra Masala Vada Recipe
Makes 12-15 small vadas

Ingredients:
1 cup channa dal / kadala paruppu / Bengal gram
A few shallots or 1 small onion, chopped fine
1/2 tsp jeera / cumin seeds
3 green chillies, cut into thin circles
1" piece of ginger, grated
2 pods of garlic, minced
1/2 tsp garam masala powder
A few curry leaves (I added lots!)
Salt to taste
Oil

How I Made It:

Soak channa dal for atleast 2 hours. Drain and grind to a coarse mixture with all other ingredients. I
leave some whole dal out while grinding and then add them on to the mixture before shaping, so that
there's a bite in the vada. Make sure you add as little water as possible, in fact, a few drops should be
sufficient, if at all you need it.

Shape into small discs and deep fry. I made these in the paniyaram pan that I use for pakoda and other
fried goodies.

Gongura Pachadi
Adapted from Cooking with Pedatha

Ingredients:
8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the
tender ones)
3/4 cup gingelly / sesame oil
Salt to taste

For 1st tempering:

1 tsp mustard seeds
1/2 tsp fenugreek seeds
8 dry red chillies
4 green chillies
A few curry leaves
1/2 cup chopped coriander leaves
1 tsp hing powder / asafoetida powder / perungaayam

The 2nd tempering:

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 red chillies
1/4 tsp hing powder / asafoetida powder / perungaayam
8 flakes of garlic

How I Made It:

1. Heat 1/2 cup oil and add the gongura leaves. Cook well for about 30 mins until the leaves shrink to
almost nothing and all the water has evaporated. The leaves will have a cooked/fried consistency.

2. In another pan, heat 2 tbsp oil for 1st tempering. Add mustard seeds and when they pop, add the
fenugreek seeds. Remove from fire and let the fenugreek brown. Then add the red chillies and as they
turn shiny, add the remaining ingredients for the 1st tempering.

3. Grind the above mixture into a course paste with salt without water. Then add the cooked gongura
and grind some more, but not into a fine paste.

4. Heat remaining oil for 2nd tempering and add the mustard seeds. When they pop, add the fenugreek
seeds and lower flame. When they turn brown, add the garlic and red chillies. As the chillies turn shiny,
add the asafoetida. Garnish the ground pachadi with this tempering and mix well.
Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch  recently and this
Gongura Pachadi was part of that. Other recipes following soon.

Oh and btw, let me know when you are back from heaven after eating this!

September 11, 2007

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:

Bhindi Tomato Curry:

Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves,
green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on
low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix,
cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix,
again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis.

Kadhai Bhindi
Ingrediants
250 gms Lady finger (okra / bhindi)
1 tbsp Gram flour .
1 Large Onion (Thinly sliced)
2 Green Chilis (Thinly sliced)
1/2 Tsp Mango powder
1 Tsp Coriander powder
1 tsp Red chilli powder
1/2 Tsp Garam masala powder
1 tsp Cumin seeds
A pinch turmeric powder
Vegetable oil as required
Salt to taste

Process
Cut Okhra into thin long slices. Heat oil in a kadhai. Deep fry Okhra until crisp and light golden
brown. Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest. Add cumin
seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown. Add
gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining
ingredients. Mix well and heat for a few seconds and then remove from heat. Garnish with green
coriander leaves and serve hot (if possible in a copper base kadhai).

Aloo Bhindi Subji Recipe

Prep & Cooking: 40 mts

Serves 3-4 persons

Cuisine: North Indian

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Ingredients:

2 potatoes, peeled and cubed

1/4 kg bhindi/okra/bendakaya, trim ends, cut into 1″ pieces

2 tomatoes, chopped fine

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida/hing/inguvva

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tbsp coriander pwd

large pinch cumin pwd

pinch of amchur pwd (dry mango pwd)

salt to taste

coriander leaves for garnish

1 1/2 tbsps oil

1 Heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add the grated ginger,
asafoetida, coriander pwd, turmeric pwd, cumin pwd, red chilli pwd and a tbsp of water and
saute for 15-20 seconds. Add the cubed potatoes and salt. Cover with lid and cook on medium
flame for 4-5 mts, tossing in between.
2 Add the okra pieces and combine. Cook without lid for approx 22-25 mts or till the okra and
potatoes are almost cooked. Combine in between every 5-6 mts by tossing. (This is a dry saute
dish)
3 Add chopped tomatoes and amchur pwd and combine. Cook with out lid for another 7-8 mts
and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before
serving. Serve hot with phulkas, parathas or puris.

Dahi Baingan Recipe

Prep & Cooking: 45 mts

Serves: 4-5

Cuisine: North Indian

Ingredients:

1/4 kg green brinjals, wash and cube

1 1/2 tbsps oil

1/2 tsp cumin seeds

1 chopped onion

1 chopped tomato

1/2 tsp finely minced ginger

1 tsp jaggery (optional)

1 tsp red chilli pwd

2 green chillis, slit half way

1 tsp coriander pwd

1/2 tsp saunf pwd/aniseed pwd

1 tsp coriander leaves (optional)

1 cup beaten yogurt

pinch of garam masala pwd

pinch of kasuri methi

salt to taste

1 In a bowl, combine yogurt, chilli pwd, coriander pwd, saunf pwd, salt, coriander leaves and
green chilies. Keep aside
2 Heat oil in a vessel, add cumin seeds and let them brown. Add crushed ginger and chopped
onions and saute for 4-5 mts. Add turmeric pwd and combine. Add the cubed brinjals and cook
on medium high flame for 3 mts. Cover with lid and let them cook on medium low flame for 15-
17 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the
pan.
3 Add the tomatoes and combine. Cook for another 3 mts. Add a cup of water and jaggery, bring
to a boil and reduce flame. Place lid and cook over low flame for 15 mts. Remove lid and cook
for another few mts if it appears still watery. Add the yogurt mixture and combine. Allow the
curry to cook till you achieve a thick gravy consistency. Add garam masala pwd and kasuri
methi and combine. Turn off heat.
4 Serve with rice or rotis.