Friday, December 31, 2010
Wednesday, December 29, 2010
DOSA WITH KARAM~KARAM DOSA
Dosa with Karam or erra karam dosa is a very famous tiffin in Nellore most loved by people who love spicy food...here is how it is
Ingredients
For Dosa Batter
1. Rice 3cups
2. Parboiled rice 1 cup
3.Urad Dal 1 cup
4. Fenugreek Seeds- 1/4 tsp
5.Soda 1/4 tsp
6.Salt to taste
For Erra Karam
1. Onions 3
For Dosa Batter
1. Rice 3cups
2. Parboiled rice 1 cup
3.Urad Dal 1 cup
4. Fenugreek Seeds- 1/4 tsp
5.Soda 1/4 tsp
6.Salt to taste
For Erra Karam
1. Onions 3
2. Salt to taste
3. Red chillies 4 to 6(depends on how spicy you want)
4. Jeera 1 tsp
3. Red chillies 4 to 6(depends on how spicy you want)
4. Jeera 1 tsp
Method
1.For the dosa batter soak rice, parboiled rice, urad dal and fenugreek seeds in water for 5 to 6 hours. Later grind together for dosa consistency and let it ferment overnight.
2. To make perfect dosa..the dosa tava should be rubbed with oil with a cut onion, the first one or two dosas may not turn out good (use oil liberally for first dosas in order to avoid sticking) but later on the dosas will come out very crispy and we can use less oil.
3.Mix water to dosa batter and add salt, soda and make dosa batter consistency. Take a ladle full of batter and make dosa..sprinkling oil all around the dosa...so it can come out easily. As methi seeds are added in batter it gives a good brown color..if well cooked..no need to turn other side.
4. For the karam grind all the ingredients without using water..the moisture in onions is enough to make a paste.
5. Now spread this red chilly paste when the dosa is cooking and serve with ghee or any chutney or potato curry.
This recipe goes to following event Dish Name Starts with: D by Akila
1.For the dosa batter soak rice, parboiled rice, urad dal and fenugreek seeds in water for 5 to 6 hours. Later grind together for dosa consistency and let it ferment overnight.
2. To make perfect dosa..the dosa tava should be rubbed with oil with a cut onion, the first one or two dosas may not turn out good (use oil liberally for first dosas in order to avoid sticking) but later on the dosas will come out very crispy and we can use less oil.
3.Mix water to dosa batter and add salt, soda and make dosa batter consistency. Take a ladle full of batter and make dosa..sprinkling oil all around the dosa...so it can come out easily. As methi seeds are added in batter it gives a good brown color..if well cooked..no need to turn other side.
4. For the karam grind all the ingredients without using water..the moisture in onions is enough to make a paste.
5. Now spread this red chilly paste when the dosa is cooking and serve with ghee or any chutney or potato curry.
Tuesday, December 28, 2010
RAW BANANA FRY ~ ARITIKAYA FRY WITH KOBBARI (COCONUT) KARAM
Raw banana fry with kobbari (coconut) karam is easy to make and tasty too..loved by kids....
INGREDIENTS
Raw banana/plaintain/aritakaya 3 in no.
Onions 2
Salt to taste
Oil to fry
Curry leaves
Turmeric 1 tsp
For tempering- channa dal, mustard seeds, urad dal, and jeera
FOR KOBBARI(COCONUT) KARAM
Dry/dessicated coconut grated 1 tbsp
Red chillies 4 to 5(depends on how spicy you want)
Jeera 1 tsp
Garlic pods 4 to 5
Grind the dry coconut, red chillies, and jeera to coarse powder, to this add garlic pods and grind again and your kobbari karam is ready and it looks like this...this can be used in many other curries like beans fry, egg fry etc.,
METHOD
1. Peel the raw bananas/plaintain/aritakaya and cut one into three large pieces..take them in a vessel fill with three-fourth water for boiling...raw banana has the property of being sticky so the vessel in which your cooking can turn sticky so to avoid this add few drops of oil and a small piece of lemon which prevents the vessel from getting sticky and black.
2. Put the vessel in which the plantain pieces are taken in a cooker and boil until three whistles. take them out and cut in either circular pieces or cubes as you wish.
3. In a pan take oil add seeds for tempering, curry leaves, and fry ..now add cut onions, add turmeric powder, salt and cut raw banana pieces..and mix well. and fry for sometime.
4. Now add the kobbari (coconut) karam according to your taste and mix well...garnish with coriander and the raw banana fry is ready to be served.
INGREDIENTS
Raw banana/plaintain/aritakaya 3 in no.
Onions 2
Salt to taste
Oil to fry
Curry leaves
Turmeric 1 tsp
For tempering- channa dal, mustard seeds, urad dal, and jeera
FOR KOBBARI(COCONUT) KARAM
Dry/dessicated coconut grated 1 tbsp
Red chillies 4 to 5(depends on how spicy you want)
Jeera 1 tsp
Garlic pods 4 to 5
Grind the dry coconut, red chillies, and jeera to coarse powder, to this add garlic pods and grind again and your kobbari karam is ready and it looks like this...this can be used in many other curries like beans fry, egg fry etc.,
METHOD
1. Peel the raw bananas/plaintain/aritakaya and cut one into three large pieces..take them in a vessel fill with three-fourth water for boiling...raw banana has the property of being sticky so the vessel in which your cooking can turn sticky so to avoid this add few drops of oil and a small piece of lemon which prevents the vessel from getting sticky and black.
2. Put the vessel in which the plantain pieces are taken in a cooker and boil until three whistles. take them out and cut in either circular pieces or cubes as you wish.
3. In a pan take oil add seeds for tempering, curry leaves, and fry ..now add cut onions, add turmeric powder, salt and cut raw banana pieces..and mix well. and fry for sometime.
4. Now add the kobbari (coconut) karam according to your taste and mix well...garnish with coriander and the raw banana fry is ready to be served.
Thursday, December 9, 2010
VEGETABLE BIRYANI
Piping hot vegetable biryani in cool weather is a must try...kids favorite and nutritious it has all vegetables and coconut milk...yummy to taste and easy to make.....this is how it is
Ingredients
Basmati rice/normal rice-2 cups
Coconut 1
Onions 2
Green chillies 2
Tomato 1
peas 100 gm
Carrot 3
Potato 3
Beans 100 gm
Ginger garlic paste 1 to 1.5 tsps
Coriander leaves
Mint leaves
Salt to taste
Lime juice..half a lime
Tempering
Biryani leaf 1 or 2
cloves 2 -3
Cinnamon 1/2 inch stick break into 2 to 3 pieces
cardamom 1
shajeera 1/2 tsp
Oil/ghee 1 tbsp
Method
1. First cut the coconut into pieces and grind in the mixie and make a smooth paste using water. Using a strainer or muslin cloth strain out thick coconut milk from the coconut paste..for 2 cups of rice we need 3 cups of coconut milk ..add some water if thick. Wash rice and soak for 10 minutes.
2. Take ghee/oil or both equally in a pressure cooker, add biryani leaf, shajeera, clove, cinnamon, and cardamom and fry well.
3. Now add cut onions, green chillies, and tomato and fry well until they soften. Add ginger garlic paste and salt and mix well. Add the cut vegetables one by one. Now add salt and mix well.
4. Now add the rice and mix well..see everything mixes up well...now add coconut milk and mix well..check salt and add if needed. Now add a few drops of lemon juice...coriander and mint leaves mix well and close the lid of pressure pan and keep the whistle...simmer the stove and let it cook for 20-25 minutes. By keeping a low flame..the biryani is cooked well. Now it is ready to eat with raitha or korma of your choice.
Basmati rice/normal rice-2 cups
Coconut 1
Onions 2
Green chillies 2
Tomato 1
peas 100 gm
Carrot 3
Potato 3
Beans 100 gm
Ginger garlic paste 1 to 1.5 tsps
Coriander leaves
Mint leaves
Salt to taste
Lime juice..half a lime
Tempering
Biryani leaf 1 or 2
cloves 2 -3
Cinnamon 1/2 inch stick break into 2 to 3 pieces
cardamom 1
shajeera 1/2 tsp
Oil/ghee 1 tbsp
Method
1. First cut the coconut into pieces and grind in the mixie and make a smooth paste using water. Using a strainer or muslin cloth strain out thick coconut milk from the coconut paste..for 2 cups of rice we need 3 cups of coconut milk ..add some water if thick. Wash rice and soak for 10 minutes.
2. Take ghee/oil or both equally in a pressure cooker, add biryani leaf, shajeera, clove, cinnamon, and cardamom and fry well.
3. Now add cut onions, green chillies, and tomato and fry well until they soften. Add ginger garlic paste and salt and mix well. Add the cut vegetables one by one. Now add salt and mix well.
4. Now add the rice and mix well..see everything mixes up well...now add coconut milk and mix well..check salt and add if needed. Now add a few drops of lemon juice...coriander and mint leaves mix well and close the lid of pressure pan and keep the whistle...simmer the stove and let it cook for 20-25 minutes. By keeping a low flame..the biryani is cooked well. Now it is ready to eat with raitha or korma of your choice.
Wednesday, December 8, 2010
KHATTA PALAK/CHUKKAKURA CURRY
I used to make always dal with khatta palak/chukkakura until i learnt this delicious curry from my friend so easy to make and goes well both with rice and rotis. To all those you are wondering what is khatta palak or chookakura..is a kind of greeny leaf like spinach, but khatta in taste so the name..it looks like this
Ingredients
Khatta Palak/Chookakura 5 bunches
Onion 3 to 4 in number (depends how much curry you want)
Boiled milk 1/2 cup
Salt to taste
Turmeric a pinch
Chilli powder 1.5 to 2 tsp (according to spiciness you want)
Tempering
Mustard seeds
Jeera
Urad dal
Curry leaves
Method
1. First wash and cut the green leaves into small pieces. and also onion into small bite pieces.
2. Now take oil in a pan/cooker..add all seeds and curry leaves one by one for tempering and fry well.
3. Add onions, turmeric powder, mix well, and add finely cut khatta palak leaves and mix well, add chilli powder and cover the pan and cook for few minutes.. the leaves cook very fast.. if in cooker 2 whistles sufficient.
4. When everything is cooked switch off, open the lid and add milk to the curry and mix.well...a nutritious and tasty curry is ready to be served with rice or roti. you can add some fresh cream as a topping.
This curry goes to event:
"ONLY GREENS" started by Pari Vasisht of Foodelicious,
Ingredients
Khatta Palak/Chookakura 5 bunches
Onion 3 to 4 in number (depends how much curry you want)
Boiled milk 1/2 cup
Salt to taste
Turmeric a pinch
Chilli powder 1.5 to 2 tsp (according to spiciness you want)
Tempering
Mustard seeds
Jeera
Urad dal
Curry leaves
Method
1. First wash and cut the green leaves into small pieces. and also onion into small bite pieces.
2. Now take oil in a pan/cooker..add all seeds and curry leaves one by one for tempering and fry well.
3. Add onions, turmeric powder, mix well, and add finely cut khatta palak leaves and mix well, add chilli powder and cover the pan and cook for few minutes.. the leaves cook very fast.. if in cooker 2 whistles sufficient.
4. When everything is cooked switch off, open the lid and add milk to the curry and mix.well...a nutritious and tasty curry is ready to be served with rice or roti. you can add some fresh cream as a topping.
This curry goes to event:
Monday, December 6, 2010
CURD RICE
Curd rice is a real comfort food either just like that or when on travel or for picnics....easy to make and yummy to taste..
Ingredients
1. Cooked rice 2 cups
2. Curd 1.5 cup
3. Boiled milk 1 cup
4. Salt to taste
For tempering
1. Oil to fry
2. Mustard seeds/Avalu 1/2 tsp
3. Urad Dal/minapappu 1/2 tsp
4. Channa Dal/Senagapappu 1 tsp
5. Cashew- a few
6. Kismiss- a few
7. Curry leaves
8. Red chillies 2
9. Green chillies 2
10. Hing a pinch
11. Ginger- a few pieces
12. Coriander leaves(optional)
Method
1. In a bowl take cooked rice and add curd and salt to it and mix well.
2. In a pan take oil, after it heats add mustard seeds, urad dal, channa dal, red chillies, curry leaves, slit green chillies, ginger pieces one by one and fry well...now add hing, at end add cashew and kismiss, add coriander leaves and mix well and switch off and let it cool.
3. Now add the tempering to the rice and curd and mix well...now add the milk and check the consistency..it should be somewhat liquidy as the rice absorbs the curd and it becomes hard later so more milk should be added. By adding milk the curd rice will not turn sour quickly...so for travel this is the method...the milk will set in an hour or two and delicious curd rice is ready to serve..if you are in a hurry put this curd rice in a hot box and it will set very soon.
note: You can also add grated carrot and even seedless green/black grapes and pomegranates too to get a colorful and nutritious curd rice
1. Cooked rice 2 cups
2. Curd 1.5 cup
3. Boiled milk 1 cup
4. Salt to taste
For tempering
1. Oil to fry
2. Mustard seeds/Avalu 1/2 tsp
3. Urad Dal/minapappu 1/2 tsp
4. Channa Dal/Senagapappu 1 tsp
5. Cashew- a few
6. Kismiss- a few
7. Curry leaves
8. Red chillies 2
9. Green chillies 2
10. Hing a pinch
11. Ginger- a few pieces
12. Coriander leaves(optional)
Method
1. In a bowl take cooked rice and add curd and salt to it and mix well.
2. In a pan take oil, after it heats add mustard seeds, urad dal, channa dal, red chillies, curry leaves, slit green chillies, ginger pieces one by one and fry well...now add hing, at end add cashew and kismiss, add coriander leaves and mix well and switch off and let it cool.
3. Now add the tempering to the rice and curd and mix well...now add the milk and check the consistency..it should be somewhat liquidy as the rice absorbs the curd and it becomes hard later so more milk should be added. By adding milk the curd rice will not turn sour quickly...so for travel this is the method...the milk will set in an hour or two and delicious curd rice is ready to serve..if you are in a hurry put this curd rice in a hot box and it will set very soon.
Thursday, December 2, 2010
CABBAGE DAL WITH JUST THREE INGREDIENTS
This is a very simple and easy to make curry with just three ingredients, cabbage, moong dal, and redchillies+garlic...i learnt this from a friend's cook. I was skeptical about the taste because of so less ingredients, but believe me it is a real tasty and easy to make dish...very good with either rice or roti.
Ingredients:
Cabbage 250 gm
Moong Dal 200 gm
Red chillies 4 to 5 and garlic 4 to 5 pods
For seasoning
Salt to taste
Turmeric powder
Oil for frying
Curry leaves a sprig
Method:
1. Wash and shred cabbage into fine pieces. Dry roast the moong dal and later wash the moong dal also.
2. Take both cabbage and moong dal in either a vessel or pressure pan for cooking with sufficient water and turmeric powder till 3 whistles
3. After the cabbage is cooked with the dal, add salt and mash well.
4. Now for tempering part take oil in a pan, add curry leaves and after they splutter, crush the red chillies and garlic pods roughly and add to the oil , fry for sometime and add this to the cabbage dal...mix well and it is ready to serve...you get no smell of the cabbage and it is yummy to taste with just 3 ingredients.
This dal goes to the event CMT-Dal/Kadhi/Rasam/Sambar guest hosted by Priya, event by Jagruti..
Ingredients:
Cabbage 250 gm
Moong Dal 200 gm
Red chillies 4 to 5 and garlic 4 to 5 pods
For seasoning
Salt to taste
Turmeric powder
Oil for frying
Curry leaves a sprig
Method:
1. Wash and shred cabbage into fine pieces. Dry roast the moong dal and later wash the moong dal also.
2. Take both cabbage and moong dal in either a vessel or pressure pan for cooking with sufficient water and turmeric powder till 3 whistles
3. After the cabbage is cooked with the dal, add salt and mash well.
4. Now for tempering part take oil in a pan, add curry leaves and after they splutter, crush the red chillies and garlic pods roughly and add to the oil , fry for sometime and add this to the cabbage dal...mix well and it is ready to serve...you get no smell of the cabbage and it is yummy to taste with just 3 ingredients.
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