Posts Tagged indian

Spicy Colocasia

Dec 31

Posted by ambu in Food, Recipes | No Comments

colocasia2.jpg​

Ingredients:

Seppankizhangu (Taro root aka colocasia)- 1/2 kilo
Tomato-1 medium-chopped fine
Onion-1 medium- chopped fine
Chilli powder- 1 tsp
Ajwain seeds (omam)-2 tsp
Gram flour- 2 tbsp
Curry leaves- 1 sprig
Coriander leaves for garnish
Oil
Salt to taste

Method:

Wash the tuber to remove all the mud and boil in the pressure cooker for 2-3 whistles. Cool, peel and cut into 1/2 inch thick round pieces. Coat the cut pieces with Gram Flour and salt. Deep fry and keep aside.

Heat oil in a pan, add crushed ajwain seeds, curry leaves, onion and saute for 2 minutes. Add tomato, chilli powder and salt and continue to saute till onion and tomato cook well and blend. Add the fried pieces and toss. Garnish and serve as a starter or as accompaniment to food.

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Vegetable Kurma

Mar 23

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50 gms French beans- Remove strings and cut into half inch pieces.
50 gms carrot- cubed
50 gms potato- peeled and cubed
50 gms shelled peas
50 gms turnip or knol khol- peeled and cubed

Pressure cook the vegetables with minimum water and required salt and keep aside.

Grind together:-

3 medium onion peeled and chopped
3 green chillies
1″ piece of ginger- peeled and chopped
A fist ful each of mint leaves and coriander leaves- washed and chopped
4-5 garlic pods- peeled
1 tsp garam masala (alternately, you can use 2 each of cardamom, cloves and cinnamon)
1 tsp aniseed
salt for the masala

Soak and grind separately:-

6-7 whole cashews
2 tsps poppy seeds (khus khus)

Blanch in hot water, peel and grind:-
2 medium tomatoes.

Heat oil in a pan, add the ground masala and fry till oil oozes out, add the vegetables, ground tomatoes and boil for some time. Finally add the cashew/khus khus paste, blend well and remove from fire. Adjust salt if required.

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Dal Makhani

Mar 18

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Whole urad- 125 ml- soak overnight in 500 ml water
Fresh Curd- 80 ml
Green chillies- chopped- 1 tsp
Ginger- chopped- 1 tsp
salt 1/2 tsp

Wash, drain the urad, add 250 ml water and cook in the pressure cooker till soft with curd, chillies, ginger and salt as above.

Onion-1 medium
Tomato-2 medium
Boil both till soft and puree.

Oil- 2-3 tsp
Jeera- 1 tsp
Peppercorns- 2
cardamom-2
cinnamon- 1″ piece
green chilli- 1 chopped
ginger- 1″ piece chopped

Heat oil in a pan, add jeera, allow to crackle, add all the above items one by one and fry well. Then add tomato-onion paste and fry well. Add the pressure cooked urad and the following spices/ condiments.
1 tsp each of red chilli powder, chaat masala, coriander powder, mango powder, sugar and salt. Then add tomato puree ( 1 tomato), 1/2 cup milk, one cup water and mix well. Simmer on low fire. You can add a drop of red food colour (optional).

Garnish with chopped coriander leaves, green chilli and ginger juliennes, garam masala powder, butter and/or cream.

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Mirchi ka Salan

Jan 5

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This is a typical Hyderabadi speciality. As in most cases, there is a simple version and exotic versions. This version is more exotic than most versions and makes a lovely accompaniment to Jeera rice, Fried rice or plain Basumati rice.

Ingredients:

200 gms Long Green chillies- Wash and slit (remove seeds if you cannot tolerate the heat)
Tamarind- one small gooseberry size- soak and extract juice
Coriander leaves- chopped 3 tbsp
Oil- 5-6 tbsps
Salt to taste

A For tempering 1 tsp Mustard
1 tsp Jeera
¼ tsp Methi seeds
6-8 curry leaves
B Grind together 6 cloves garlic
¾” ginger
1 large onion
2 medium tomatoes
3 tbsp grated coconut
C Roast and powder 2 tbsp ground nuts
2 tbsp sesame seeds
1 tbsp jeera
D ½ tsp turmeric powder
1 tbsp jeera powder
1 tbsp coriander powder
1 tsp chilli powder

Method:

Heat oil in a kadai, fry prepared chillies till white and keep aside
To the same oil, add “A” and let the seeds crackle. Add paste “B” and fry for a minute. Add “C” and “D”. Cook till the oil separates. Add tamarind juice, salt and 2 cups water. Boil till the gravy thickens. At the end, add the prepared chillies and boil. Remove from fire and garnish. This tastes better if served a couple of hours after preparation when the flavours blend.

You can use regular chillies with or without the seeds if you can stand the spice.

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Corn Curry

Dec 27

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Ingredients:
Boiled Corn- 400 ml
Onions- 2- chopped fine
Coconut milk- from 1/2 coconut or reconstitute from powder
Oil- 3 tbsp
Salt to taste

Grind together:
Coriander seeds- 1 tsp
Green chillies-5 small
Cloves-3
Cinnamon- 1 inch piece
Khus Khus- 3 tsps
Garlic- 6 pods

Method:

Heat oil in a pan, add onions. After some time, add the ground masala paste. Fry on low flame till the raw smell disappears and then add corn and the coconut milk. Add salt and boil for some time. Remove from fire and serve with rotis or parathas.

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Quick Sambhar

Dec 4

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Ingredients:

1 Large onion- chopped
2 medium tomatoes- chopped
2 green chillies slit
Half inch of ginger root- chopped
Aa few curry leaves
Mustard- half tsp
Urad dal- half tsp
channa dal- Half tsp
1 red chilli
A pinch of asafoetida powder
A pinch of turmeric powder
Green gram dal- 60 ml
salt to taste

Heat a tsp of oil in a pressure pan, add mustard, urad dal, channa dal in that order followed by red chilly, green chillies, curry leaves, ginger and onion. Saute for two minutes, add tomato, asafoetida powder, washed dal and turmeric powder. Saute for a minute and then add 300 ml water and salt. Cook with weight for 3 or 4 whistles. After pressure reduces, mash well and adjust salt if needed. This is a lovely filling soup and makes also a good accompaniment for pongal, idli, dosais etc.

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Paruppu Poli (Dal Paratha) and Carrot Pickle

Dec 18

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Paruppupoli

Ingredients:
For the dough:
1 Cup (240 ml) Wheat flour
½ Cup maida
3 tbsp vegetable oil
1 tsp salt or to taste
water

For the stuffing:

1/3 Cup Channa dal
3 green chillies
¾” ginger
1 tsp oil
salt to taste

Method:
Dough:
Mix the flours and salt. Add the oil and blend well. Add water little by little until the dough is of usual roti dough consistency and keep aside.

Stuffing:
Soak the channa dal for 20 minutes and then pressure cook with very little water until soft. Drain the water (Can be used to make the roti dough or as stock) and grind to a paste with chillies, ginger and salt. Heat oil and cook this dal mixture on low heat until all water is evaporated. Cool and make into balls the size of a small lime.

Poli:
Divide the dough into small balls, the size of a normal lemon. Roll one ball into a circle of about 3.5” diameter. Keep a ball of stuffing and flatten the same. Fold the ends of the poli and seal well. Roll again into a circle of about 6” carefully, using dry flour to roll. Cook on a griddle using a little oil until both sides are cooked and form brown spots. Repeat with the remainder of dough and stuffing. Serve hot with carrot pickle or any other regular mango or lemon pickle and curd.

Quick Carrot Pickle

Ingredients:

1 Cup (240 ml) carrots cut into juliennes.
2 tsps Methi Dal*
2 tsps Mustard Dal*
1 ½ tbsp Mustard oil or Vegetable Oil
1 tsp Chilli powder
1 tsp Salt
½ tsp Nigella seeds
¼ tsp Turmeric powder
¼ tsp asafetida powder

Method:

Mix all the above ingredients except oil in a dish. Heat oil and add to the mixture. Mix well. The pickle is ready for eating. Stays fresh upto a week with refrigeration. This goes well with different rotis, puris and chappathis.

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