BOTTLE GOURD MASALA CURRY RECIPE

Ingredients:

Sorakaya/Bottle guard : 1 medium size
Onion : 1 chopped
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Tamarind: extract from medium size of a lemon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Garam masala: 1 teaspoon
Salt to taste
Water : 1/2 cup
Cilantro/Coriander leaves: To garnish

For tempering:

Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1″ stick
Dry red chilies: 2 broken

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Bottle Gourd Masala Curry

. Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.
. Cut into small pieces.
. Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute.
. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.
. Add ginger garlic paste and fry for 30 seconds.
. Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes.
. Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.
. Turn off the stove and garnish with cilantro and mix.
. Serve hot with white rice or roti.

Enjoy!
bottlegoardmasalacurry
BOORELU RECIPE

Ingredients:

1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Boorelu recipe

. Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter.
. Add a pinch of salt and mix well. Leave aside covered.
. Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
. Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
. Add grated coconut, cardamom powder and mix well. Shape small bite sized balls .
. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of two to three balls depending on the size of the vessel.
. Serve warm. Store in an air tight container as they last for at least two days.

Enjoy!
boorelu-south-indian-sweet
KADDU CHANADAL RECIPE

Ingredients:

Kaddu/Ashgourd(Beerakaya ) : 1/2 kg
Onion : 1
Green Chillies : 2
Chana Dal/Bengal Gram : 150 grams
Garlic : 4 Nods
Curry Leaves : 1 stem
Red Chillies : 1 or 2
Cumin Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Urad Dal/Black Gram : 1/2 tsp
Ginger : 1 small
Salt : 1 tsp (As per your taste)
Oil : 2 tsp
Chilli Powder : 2 tsp
Turmeric Powder : 1 tsp
Water : 1 glass

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kaddu Chanadal recipe

Cook 150 gms chana dal in cooker with 1 glass of water till 3 whistles only
Cut Kaddu (Before Cooking please make sure Kaddu is not bitter) , onion, green chillis into medium size
Heat oil and give Tadka with Red chikkies,garlic,cumin seeds, mustard seeds, urad dal, curry leaves
Add 1 tsp ginger, Onion pieces, green chilli pieces, fry for 3 min
Add 1tsp salt, 1tsp turmeric powder, kaddu pieces will cook in the water which will come out of it or you can sprinkle water and leave for 5 min in closed pan in low flame
Add Cooked chanadal(with water) into curry, 1 tsp chilli powder(You can add garam masala also) let it cook for 5 min in low flame till it gets thicker
kaddu chanadal curry is ready to serve, have it with white rice or pulkas tastes good 🙂

Enjoy!!
senagapappu-beerakayi-kura
CHICKEN PICKLE RECIPE

Ingredients:

Boneless Chicken : 1 kg
Salt : 100 grams
Red Chilly Powder : 100 grams
Turmeric Powder : 2 tsp
Coriander Seeds : 100 grams
Poppy Seeds : 50 grams
Cashew : 50 grams
Ginger : 50 grams
Garlic : 50 grams
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/2 tsp
Cloves : 15 – 20
Cinnamon : 2 cm
Cardamom : 15
Lemon : 6 big
Oil : 1/2 kg

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make chicken pickle

. Cook cleaned Chicken pieces adding 1 tsp Turmeric Powder and 1/2 tsp Salt till water is evaporated (do not add extra water).
. Fry Cashews and Poppy Seeds Separately for 1 min in high flame.
. Fry mustard Seeds and Fenugreek Seeds Separately for 1 min.
. Fry Cardamom, Cinnamon, Cloves for 1 min in high flame.
. Fry Coriander Seeds for 2 min in high flame.
. Let them cool.
. Once Chicken is cooked , Separate the bones from chicken.
. Blend fried Cashews and Poppy Seeds at a time into powder.
. Blend fried Fenugreek Seeds and Mustard Seeds at a time into powder.
. Blend fried Cloves, Cinnamon & Cardamom at a time into powder.
. Blend fried Coriander Seeds into powder.
. Extract and filter juice from 6 Lemons.
. Blend Ginger & Garlic into Paste.
. Keep them in a separate bowl.
. Heat 1/4 kg Oil in a frying pan, slowly add boneless Chicken Pieces to it.
. Fry till golden color in high flame, once fried take them in a big mixing bowl.
. Fry 100 grams Ginger garlic paste in the remaining heated oil for 2 min in high flame. Off the flame & keep it aside.
. Add 100 grams Red Chilly Powder to fried Chicken pieces.
. Add 100 grams Salt.
. Add 100 grams Cashew & Poppy Seeds Powder.
. Add 100 grams Coriander Powder.
. Add 1 and 1/2 tsp Fenugreek & Mustard Seeds Powder.
. Add Cardamom, Cinnamon, Cloves Powder.
. Add 1 tsp Turmeric Powder.
. Add Oil fried Ginger garlic paste (With Oil).
. Add 100 ml Lemon Juice.
. Mix all the ingredients properly, Heat 1/4 kg oil and add to the pickle for storage (It is best to store in Refrigerator in a air-tight container)
. Tasty Chicken Pickle is ready and Serve with Hot Plain Rice.

Enjoy!!
chicken-pickle
CAULIFLOWER MASALA CURRY RECIPE

 Ingredients:

Cauliflower : 1 flower mid size
Poppy seeds : 1 tbspn
Ginger : 1 inch
Garlic : 6 cloves
Green Chillies : 2
Chili powder : 1 tbsp
Curd : 1 cup(100 gm)
Onion : 2 big
Tomato : 1 big
Coriander powder :  1tbsp
Coriander : to garnish
Turmeric powder : pinch
Salt : to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make cauliflower masala curry

. Make the cauliflower into small pieces(as like small flowers),chop the onions,slit the green chillies and make tomatoes into small pieces.
. Boil the cauliflower in slat water for a while. It is to ensure that the germs in the cauliflower are dead,if any .Once done, pour the water and keep the cauliflower a side.
. Prepare a paste of ginger,garlic, poppy seeds and green chillies.
. Put oil in the pan, add chopped onions. Fry for a while.
. Add the paste to the fried onions and fry it for 2 to 3 minutes in low flame.
. Now add sliced tomatoes, coriander powder and chilli powder. Fry it till tomato pulp is well mixed with the remaining paste.
. Now add little amount of curd and fry it till. Repeat this procedure for 2-3 times till curd lasts.
. Add some water (as need by you) and fry it till it reaches boiling point. Add the cauliflower and fry it in low flame.
. Once cauliflower is boiled well, garnish it with coriander and turn off the stove.

Enjoy!
cauliflower-masala
POTATO PICKLE RECIPE

Ingredients:

500 gms potatoes (slightly boiled, peeled and cut into small pieces)
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
4 lemons
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Potato Pickle Recipe

. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl.
. Add chili powder, salt, crushed garlic, methi seeds powder and mix well.
. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
. Finally add lemon juice; mix well and store in an air-tight container.
. After 3 days, mix the mixture well .
. Serve with steam rice or parathas.

Enjoy!
potato-pickle
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