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
Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1″ stick
Dry red chilies: 2 broken
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.
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
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.
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
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 🙂
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
. 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.
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
. 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.
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
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida
. 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.