How to prepare Tomato pulao/Tomato Rice

I usually prepare Tomato rice in two ways.One is pulao and another one tomato Baath which is prepared by leftover rice.

Normally these two recipes are very easy to prepare and which can be easily prepared as lunch box recipes.This dish is mostly prepared in south India.

Now i am posting Tomato Pulao recipe which is a bit spicier than tomato Baath.

[caption id="attachment_351" align="aligncenter" width="300"] Spicy tomato pulao[/caption]

Ingredients:

• Basmati Rice:1 cup.


• Tomatoes:4(Riped).


• Onion:2 (Medium sized).


• Cloves:2.


• Ginger-garlic paste:1 tsp.


• Cinnamon stick:1 inch.


• Mint leaves:1/2 cup.


• Green chillies:2-3.


• Red chillipowder:1 tsp(adjust to your spice level).


• oil:1 1/2 tbsp.


• salt:adjust to taste.


• coriander powder:1/2 tsp.

Procedure:

• Soak Basmati rice for 20 min.


• Cut the onion into thin slices and cut the tomato into small pieces.


• Now heat the oil in a pressure cooker and add cloves,Cinnamon stick and fry for 1/2 min.


• Now add ginger garlic paste and fry until raw smell goes.


• Now add Mint leaves until it decreases the volume.


• Now add Green chillies and onion and fry until they turn into translucent.


• Now add soaked rice and fry for 1 min.


• Now add 2 cups of water and salt,red chilli powder and close the lid of pressure cooker.


• Now the cooker starts whistling(3 whistles) and simmer for 3-4 min and turn off the flame.


• After cooker cools down add chopped coriander on top of it.

Note:

• You can use Ghee instead of oil.


• If you use full ripe juicy tomatoes gives more taste.


• We can use only Green chillies with out using Red chilli powder but the color will not be good.so,instead of using artificial colors i used red chilli powder.

Please leave your comments below to improvise my posts

How to prepare Tomato curry

Its easy to prepare and takes less time.If we prepare
it in the right way it will be superb in taste.

[caption id="attachment_354" align="aligncenter" width="300"] Tasty Tomato curry[/caption]

Tomatoes are very rich in vitamin c.They are low in calories and that too fat free.They also contain vitamin A,K,potassium.To say simply they contain all vitamins and minerals which are necessary for a good health.They are very good for females because they build strong bones .

Tomatoes make your skin great.they will protect skin from sun damage.

 

Ingredients:

onion: 1 medium sized.
Tomatoes:4 medium sized(prefer ripen tomatoes).
Turmeric powder:half tsp.
salt:adjust to taste.
garlic pods: 3
coriander powder:1tbsp.
Red chilly powder:2 tbsp.
coconut powder:3tbsp.
Ghee:2 tbsp.
Bay leaves:5.
mustard and jeera :half tsp.

To Grind:

Take garlic and coconut to grind.

Procedure:

Heat the oil in a pan.
Now Crackle mustard seeds,jeera and add bay leaves.
Add onion and fry it until it changes the color to
light brown and now add turmeric powder ,salt,red
chilly powder,coriander powder and fry for half a
minute.
Now add that ground powder (garlic and coconut) and
fry for few seconds.
Now add tomato pieces and close the lid and cook for
five minutes .
If it is not cooked cook for another few minutes.
Now add ghee and remove the pan from heat.
Now garnish with fresh coriander leaves.
Now the tasty tomato curry is ready.

Please leave your comments below to improvise my posts

Brinjal and potato curry(Egg plant curry)

Brinjal is one of the outstanding vegetable.If we prepare anything out of brinjal it will give excellent taste. Here comes the procedure how to make egg plant curry with potato combination.

This gives a good combo with chapatis or hot rice and ghee.

As this curry will comes in gravy type it is a good combination for chapatis,roti's or rice.

[caption id="attachment_349" align="aligncenter" width="300"] Tasty vankaya curry[/caption]

Ingredients:

• Egg Plants:4(medium and tender)


• Potatoes:2.


• Onion:1 (medium sized).


• Tomato:1(medium sized).


• Garlic cloves:5-6.


• Dry grated coconut:3-4 tbsp.


• Red chilli powder:2 tsp.(adjust to your spice level).


• Salt:as required.


• Mustard seeds:1 /2 tsp.


• Jeera seeds:1/2 tsp.


• Curry leaves:5-6 leaves.


• Turmeric powder:1 pinch.


• Coriander powder:1 tsp.


• oil:2 tbsp.


• Ghee:1 tbsp.


• Coriander leaves(chopped):2 tbsp.


• Red chillies:2 (slit).

Procedure:

• First cut the brinjal into small pieces and peel the potato skin and cut into small pieces and keep it in salt water because if we keep brinjal and potato pieces in salt water they may not turn black.


• Cut the onion and tomato into small pieces.


• Grind the grated coconut and garlic cloves into fine powder.


• Heat the oil in a kadai and crackle mustard seeds.


• Now add jeera and slitted red chillies into that oil.


• Now add onion pieces and fry turn into translucent.


• Now add ground coconut and gralic cloves and fry for 1/2 min.


• Now add potato pieces and fry for 2-3 min.


• Add brinjal pieces and fry for 2-3 min.


• Now add  enough  water to boil ,salt,red chilli powder,coriander powder and close lid until it boil.


• Now add ghee and close lid for 1-2 min.


• Now add chopped coriander and remove from stove.


• Now serve hot with chapatis or hot rice with ghee and papad.

Note:

• Always select tender and fresh brinjals.


• Don't over boil the brinjal pieces because it will spoil the taste.

With in next few days i will post another brinjal varieties like vangi bhath,Gutti vankaya koora.

 

Please give your valuable comments below to improvise my blog.

How to prepare Egg Fry?

This dish  is very simple to prepare.Really, when i am feeling hungry and if i find eggs readily in my fridge definitely i will prepare this.This is a perfect combo with chapatis,but for me and my daughter even loves it with hot rice.

Now,here comes the procedure.

[caption id="attachment_310" align="aligncenter" width="300"] Tasty egg fry.[/caption]

Ingredients:

• Eggs:4.


• Onions:3 medium sized.


• Curry leaves:1 spring.


• oil:2-3 tbsp.


• Turmeric powder:a pinch.


• Green chillies:3-4(adjust to your spice level).


• Jeera:1/2 tsp.


• Mustard seeds:1/2 tsp.


• salt:adjust to taste.


• Coriander leaves(chopped):3 tbsp.


• Red chillies:2 (slit).


• coriander powder:1/2 tsp.

Procedure:

• Heat oil in a kadai and crackle mustard seeds and add jeera and curry leaves and red chillies.


• Now cut the onion into small pieces  and grind the green chillies into paste.


• Now add onion pieces and fry for 2-3 min.


• Now add ground green chilly paste and salt,turmeric powder,coriander powder and fry until it turn translucent.


• Now crack the eggs into it and fry until the eggs are cooked.


• Now at last add coriander leaves .


• Now,the hot spicy egg curry is ready.

Note:

• Another method is with out grinding the green chilies we can slit into pieces.


• Also instead of using green chilies we can use red chilly powder.

Please let me know your opinion and leave your comment  .
Philips HD4929 2100-Watt Induction Cooktop

How to prepare Bhendi Fry

This is way to prepare bhendi fry tastily.Bhendi also known as ladiesfinger or okra is rich in fiber which avoid obesity,cholestral and some type of cancer.

It also contain vitamins like vitamin -c,B1,B2,B6.A,K,E etc.Always use Okra that is tender and fresh and another cooking tip is wash and dry okra thoroughly before cutting,Adding spoonful of yogurt or butter milk helps dry out the slime while doing stir fries.

The other important point is do not cut the okra into very small pieces Cut with at least 1 inch long.

[caption id="attachment_181" align="aligncenter" width="300"] Tasty okra fry.[/caption]

Ingredients:

• Okra:1/4 kg.


• Onion:1 big sized.


• Oil:1 1/2 tbsp.


• Mustard seeds:1/2 tsp.


• Cumin seeds:1/2 tsp.


• Dry grated coconut:2 tbsp.


• garlic cloves:4-5.


• Red chilli powder:1 1/2 tsp.( adjust according to your spice level).


• Turmeric powder:a pinch.


• Red chillies: 1.


• Curry  leaves:5-6.


• salt:as required.

Procedure:

• First wash the okra and wipe it thoroughly with kitchen cloth or if necessary keep it aside for 15-20 min.


• Cut the onion into thin slices.


• Now grind the grated coconut and cloves into fine powder.


• Now add oil in a kadai and crackle the mustard seeds.


• Now add cumin seeds,curry leaves,red chillies ,onion and fry until the onion become translucent.


• Now add turmeric powder,salt, red chilly powder and fry until it mix.


• Now add bhendi pieces and fry for 3-4 min on a high flame.


• Now reduce it to simmer and add teaspoon of buttermilk or lime juice so that it will dry out to slime.


• Now allow it to cook until it become soft.It will take more time to cook because it is in sim.


• Now add Ground coconut powder and close the lid for another 3-4 min.

Notes:

• Instead of using grated coconut and garlic cloves we can use roasted gram(putnala pappu and garlic cloves powder)so,that it will give different taste.


• We can keep okra in fridge after cutting into pieces.

Your opinion matters to me..So please put in your take on this post..Thank you 

 

Gongura curry or gongura talimpu

We can prepare many varieties with gongura(red sorrel leaves).This is the third variety I am posting on gongura.Gongura is the most basic in Andhra.

[caption id="attachment_186" align="aligncenter" width="300"] Tasty gongura curry/talimpu[/caption]

Ingredients:

• Gongura leaves:5 cups(Red sorrel leaves).


• Onion:2 (big sized).


• Red chillies:5-6.


• Red chilli powder:1 -2 tsp(adjust to your spice level).


• chana dal:1 tbsp.


• Urad dal:2 tsp.


• Salt:adjust to your taste.


• Garlic:12-3 pods.


• Mustard seeds:1/2 tsp.


• Oil:4 tbsp.

Procedure:

• Remove the gongura leaves from stems and wash for 3 times and drain them until all the water drains.Spread it on a cloth and dry it in a shade for one day.


• Dry them until all the water becomes dry and take care that they should not become crisp.In summer it will take only 1/2 day.


• Cut the onion into thin slices.


• Heat oil in a kadai and crackle mustard seeds and add chana dal,urad dal and fry until it turn brown in color.


• Now add broken red chillies , garlic and fry well.


• Now add onions and fry well until it turns pink in color.


• Add the gongura leaves and fry well until it reduces the volume.It will take 15-18 min to fry.


• Now add salt and red chilli powder and fry for another 3 min.

Note:

• Alternatively you can fry gongura leaves in another kadai and mix it with seasoning so that we cannot get hard gongura.


• While drying it in shade make sure that to dry in single layer.

 

Related articles

• Gongura(Mesta) Chutney (tastyandhealthyrecipes.wordpress.com)


• Andhra inspired - Gongura Pappu Chaaru (thepiquantepicure.wordpress.com)


• Gongura Pappu (Dal with Ambada, Lentils and Sorrel) (aahaaram.wordpress.com)


• Gongura Pappu (danceandspice.wordpress.com)


• Gongura Pappu(Dal)(Basic Andhra Style) (tastyandhealthyrecipes.wordpress.com)

 

How to make Oggrane rice/Seasoned rice.

This is the most simple rice to prepare .Normally ,left over rice is the rare thing to happen.Our elders prepare exact amount of rice of what we require,but it 's not possible for us.How ever accidents will happen.so,at that time this is the most simple rice to prepare.We can never say no to this rice.

[caption id="attachment_184" align="aligncenter" width="300"] Seasoned rice.[/caption]

Ingredients:

• Left over Cooked rice:3 cups.


• Oil:1 1/2  or 2 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera :1/2 tsp.


• Curry leaves:5-6 nos.


• Salt:adjust to your taste.


• Red chilli powder:1 tbsp.(adjust to your spice level).


• Lemon juice:1 tbsp.


• Urad dal:1/2 tsp.

Procedure:

• Heat oil in a big kadai.


• Crackle mustard seeds and add  jeera,curry leaves.


• Now add Urad dal and fry until it turn brown in color.


• Now add rice and mix it well and add salt,red chilli powder and mix it well.


• Now add lemon juice and turn off the stove.


• Now again give a stir.


• Now garnish it with coriander leaves.

Note:

• I do not add vegetables or grated coconut because i feel they over power the seasoning.

 

Related articles

• Useful DIY Ideas For Cooking Rice (diy-home-tips.com)

How to prepare Tangy Green Mango Chutney.

This is the one of the easiest way to prepare Green Mango Chutney.It's a finger licking chutney.We can't stop eating this.It's goes good with Hot rice and Ghee.

[caption id="attachment_265" align="aligncenter" width="300"] Tangy Green Mango Chutney[/caption]

Ingredients:

• Green mango pieces:1 cup.


• Grated  dry coconut:1/4 cup.


• Jeera:1/2 tsp.


• Grated Jaggery:1 tbsp.


• salt:adjust to taste.


• onion:1 small sized.


• Oil:2 tsp.


• Mustard seeds:1/2 tsp.


• Red chillies:3(adjust to your spice level).


• Garlic :2 pods.


• Curry leaves:4-5.

Procedure:

• Peel the skin of mango and cut it into pieces.


• Now First Grind the jeera,Grated dry coconut into powder in a mixer.


• Now add Red chiilies,Garlic,jaggery,salt to the jeera and coconut powder  in the mixer.


• Once again run the mixer with all the above to the fine powder.


• Now add Mango pieces with little amount of water and grind it.


• Heat the oil in a small kadai and crackle the mustard seeds and add onions,curry leaves and fry until it turns brown in color.


• Now add the ground chutney into the kadai for 1/2 min and remove the chutney into the clean vessel.

Your opinion matters to me..So please put in your take on this post..Thank you 

Fritters with idly batter left overs(Punugulu)

Very easy and tasty fritters.With in less time and less effort we can prepare.Most of the time i will prepare as evening snacks.

[caption id="attachment_267" align="aligncenter" width="300"] Tasty fritters[/caption]

Ingredients:

• Idly batter:1 cup.


• All purpose flour(maida):1/2 cup.


• Curd:3 tbsp.


• Coriander leaves(chopped):2 tbsp.


• Green chillies:3-4.


• water:required quantity.


• Salt:adjust to taste.


• Oil:To deep fry.


• Cooking soda:1 pinch

Procedure:

• Cut the green chillies into small pieces or grind into a fine paste.


• Mix the Idly batter,maida,salt,coriander leaves,Chilly paste,curd,cooking soda in a bowl.


• If required add little water to it.


• Heat the oil in a kadai.


• Now take the gooseberry sized batter and fry it in the oil until it turns golden brown.


•  Now the yummy fritters are ready.

Note:

• Don't add too much of water to this batter.


• It is just like idly batter.

Your opinion matters to me..So please put in your take on this post..Thank you :-)

How to prepare Coconut Rice

This is very simple to prepare.Its very tasty.This is my lunch box favorite.

[caption id="attachment_190" align="aligncenter" width="300"] Coconut rice[/caption]

Ingredients:

• Rice:1 cup.


• Fresh Grated coconut:1/2 cup.


• Urad dal:1/4 cup.


• Ghee:1 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera:1/2 tsp.


• Curry leaves:5-6.


• Coriander(chopped):1 tbsp.


• Cashew:5-6(optional).


• oil:1tbsp.


• Green chillies:5-6(adjust to your spice level).


• Salt:adjut to your taste.


• Water:13/4 cup.


• Chana dal:1 1/2 tbsp.

Procedure:

• Cook the rice for upto 3-4  whistles and add ghee ,required salt and fluff the rice.


• Soak the urad dal just before one hour


• 
  
  
  Dry roast the urad dal just it turns light brown color or until good aroma comes.Roast in a medium to low flame.


• Heat oil in a wok and cracle mustard seeds.


• Add jeera,Curry leave,Chana dal,Green chillies and fry until it turns brown in color.


• Add cashew and fry for less than one minute.


• Now add grated coconut,urad and stir for 1 min.


• Now add it to the rice and stir it well.


• Now add chopped coriander on top of it.

Note:

• Don't over roast the urad dal.


• Fry the cashew with low flame because the cashew will turn black so fastly.

Related articles

• Coconut Rice (chefbb.wordpress.com)


• Coconut rice (momadefood.wordpress.com)

Gongura Pappu(Dal)(Basic Andhra Style)

[caption id="attachment_182" align="aligncenter" width="300"] Gongura pappu[/caption]

Ingredients:

• ToorDal:1 cup.


• Onion:1(medium sized).


• Garlic Pods:5-6.


• Gongura(Mesta) leaves:1/2 cup.


• Turmeric :2 pinch.


• Tomato:1 (small sized).


• Tamarind pulp:1 tsp.


• Red chillies:2-3.


• Green chillies:7-8(adjust to your spice level).


• Salt:adjust to your taste.


• Mustard and cumin seeds:1tsp.


• oil:1 -2 tbsp.


• Bay leaves:3-4.

Procedure:

• Wash the dal and keep aside.


• Cut the tomato,onion into  pieces.


• Keep onion,3-4 garlic pods,tomato,Green chillies,Gongura leaves,turmeric and add required quantity of water to boil.


• At last add tamarind pulp and salt and pressure cook upto 2-3 whistles.


• Now remove the lid add coriander leaves and in low flame  let it boil for another 2-3 min.


• Now remove the cooker from flame and remove excess water and mash it with the help of ladle.


• Now add the excess water and give a nice stir.


• Now lightly mash the remaing garlic pods.


• Now heat the kadai and cracle mustard seeds and add jeera.


• Now add Red chillies,lightly crashed garlic pods ,bay leaves  and fry until  the garlic pods lightly change the color.


• Now add this to the mashed dal  and immediately close the lid so that the flavour remains like that.


• At last give a nice stir.

Note:

• Add less amount of tamarind because we are adding red sorrel leaves.

 

Please leave the comments below to improvise my blog.

Related articles

• Gongura Pickle (indianpickles.wordpress.com)


• Gongura Pachadi (neeluskitchen.wordpress.com)


• Gongura Pappu (danceandspice.wordpress.com)


• Gongura Pappu (Dal with Ambada, Lentils and Sorrel) (aahaaram.wordpress.com)


• Andhra inspired - Gongura Pappu Chaaru (thepiquantepicure.wordpress.com)


• Gongura(Mesta) Chutney (tastyandhealthyrecipes.wordpress.com)


• cooking dal... the most basic recipe - dedicated to some of best friends (newgirlinthesun.wordpress.com)

Vermicelli Upma(Uppittu)

It is very easy to prepare and it is one of the fastest making breakfasts.It looks soo yummy and very tasty to have this breakfasts

[caption id="attachment_183" align="aligncenter" width="300"] Semiya Upma[/caption]

Ingredients:

• Vermicelli :1 cup.


• Oil :3 tbsp.


• Curry leaves:3-4.


• Red chillies:4-5(adjust according to your spice level).


• Tomato:1(medium sized).


• Mustard seeds:1/2 tsp.


• Jeera:1/2 tsp.


• Salt:Adjust to taste.


• Water:1 and half cup.

Procedure:

• Roast the vermicelli by adding 1 or 2 tsp of oil for 3-4 min in a medium flame.(until they lightly change the colour).


• Remove and keep aside.


• Now heat oil in a kadai and cracle mustard seeds.


• Now add jeera,curry leaves,Red chillies  and fry for one minute.


• Now add onion and fry until they turn light brown in color.


• Now add tomato pieces and fry until it becomes soft.


• Now add water and close the lid.


• After it starts boiling add salt and vermicelli.


• Now close the lid and allow it to cook on a medium flame.


• Now give a stir once and turn off the flame.

Note:

• Dont over roast the vermicelli.


• Instead of using red chillies, we can use green chillies.

 

 

Related articles

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• Chawal ke sevai ka Upma (eatitallwithslurps.wordpress.com)

Simple Potato Fry

Ingredients:

• Potatoes:4 medium sized.


• Oil:2 tbsp.


• Onion: 1medium sized.


• Mustard seeds:1/2 tsp.


• jeera:1/2 tsp.


• Bay leaves:4-5.


• Coriander leaves(chopped):1 tbsp.


• Red chilli powder:1 tbsp.


• Green chillies(slit):2.


• Garam masala powder:1/2 tsp.


• Turmeric powder:1 or 2 pinches.

procedure:

• Wash the potatoes  cleanly and peel off the outer skin.


• Cut the potato into pieces of required size.


• Cut the onion into pieces.


• Heat the oil in a kadai and crackle the mustard seeds.


• Add jeera,onion pieces and fry until they turn into golden brown colour.


• Add bay leaves,turmeric powder,green chilllies and fry for another one minute.


• Now add potato pieces and close the lid and let it half boil  with low  flame.\


• Now remove the lid and add red chilli powder and stir once.


• Now allow it to boil completely on occasional stirring.


• Now add garam masala powder on top of it and stir to mix it.


• Now switch off the flame and add chopped coriander leaves.

 

Related articles

• Dum Aloo (momadefood.wordpress.com)

Kadai Dal

[caption id="attachment_192" align="aligncenter" width="300"] Kadai dal with chapati[/caption]

Ingredients:

• Toor dal: 1 cup.


• Tomatoes:2 medium sized.


• Onion:1 medium sized.


• Ginger garlic paste:1 tbsp.


• Mustard :1tsp.


• Cumin seeds:1 tsp.


• Turmeric powder:1 pinch.


• Curry leaves:4 -5.


• Coriander leaves(chopped):1 tbsp.


• Green chillies:3-4.


• salt:Adjust to taste.

Procedure:

• Clean the dal neatly and pressure cook it for 2-3 whistles.


• In the mean time cut the onion into small slices and tomatoes into small pieces.


• Slit the green chillies.


• Heat the oil in a kadai and cracle mustard seeds.


• Add jeera,green chillies and fry for few seconds.


• Add ginger garlic paste and fry for one minute.


• Add curry leaves,onion and fry until it turns golden brown.


• Add tomato pieces and saute well and add turmeric powder,salt and fry for one minute.


• Now add  cooked dal and fry give a nice stir.


• Now add coriander leaves for garnishing.


• Now the kadai dal is ready.


• This is the super combination for chapathi or roti.

Cluster beans curry.

[caption id="attachment_187" align="aligncenter" width="300"] Cluster Beans Curry[/caption]

Ingredients:

• Cluster beans:250 gms.


• Onion:1 medium sized.


• Tomato :1 small sized.


• Fresh grated coconut:2 tbsp.


• Green chillies:4


• Ground nut seeds:1 tbsp.


• Garlic pods:3.


• Oil:2 tbsp.


• Mustard seeds:1 tsp.


• Jeera:half tsp.


• Curry leaves:3 -4.


• Coriander leaves(chopped):1 tbsp.

To Grind:

• First grind the coconut,garlic pods into fine powder.if required add some water to grind.


• Then add green chillies and grind.


• Add groundnuts to it and grind for it for only one or two rounds.

Procedure:

• Cut the cluster beans,onions,tomatoes into pieces.


• Heat the oil in a kadai then crackle mustard seeds and add jeera.


• Then add onions  and fry until it turns into light brown colour.


• Add turmeric powder,Ground powder and fry for for one minute.


• Add cluster beans pieces and fry for another one -two min.


• Add salt and required water and allow it to half boil by closing the lid.


• After half boiling add tomato pieces and give a stir and again let it boil  by closing the lid.


• Now add coriander pieces on top.


• Now the tasty cluster beans curry is ready.


• This is a good combination of rice,chapatis.

Raw Mango Sambar.

[caption id="attachment_158" align="aligncenter" width="247"] SAMBAR[/caption]

Ingredients:

• Mango Pieces:1 cup.


• Toor dal :1/4 cup.


• Chana dal:2 tbsp.


• Green gram(Moong dal):2 tbsp.


• Onion:2 medium sized.


• Tomato:1 medium sized.


• Sambar powder: 2 tsp.


• Tamarind pulp:1 tbsp.


• Jaggery powder:3 tbsp.


• Red chilli Powder:1 tbsp.


• Salt:adjust to taste.


• Turmeric:2 pinches.


• Mustard seeds:1/4 tsp.


• Fenugreek seeds:1/4 tsp.


• Jeera :1/2 tsp.


• Hing:1 pinch.


• Red chillies:2.


• Bay leaves:4-5.


• Oil:2 tbsp.


• chopped coriander leaves:1 tbsp.

Procedure:

• Wash all the three kinds of dal and cut the tomato into pieces and pressure cook for three whistles by adding little amount of oil.


• Cut the onion into pieces.


• Allow the cooker to cool and mash the dal into fine paste.


• Heat the oil in a kadai and cracle mustard seeds,then add jeera,hing,red chillies,bay leaves and fry  for few seconds.


• Now add onion pieces and fry until they turn light brown color.


• Now add turmeric and add dal paste and fry for 2 min.


• Now add mango pieces,salt,and sufficient water ,tamarind pulp and allow it to boil.


• When the water starts boiling now add sambar powder and allow it to boil for another 6-7 min.


• Now add chopped coriander to it and switch off the flame.


• Now the tasty sambar is ready.


• This sambar is good for rice with papad.

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• Quick Sambar (chefdivya.wordpress.com)


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• Thrissur Style Sambar (jesacos5.wordpress.com)


• Multigrain Sambar (Indian Dish) : (balasreceipes.wordpress.com)


• Sambar (Kerala) (casuallycookingwithbinu.wordpress.com)


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Okra(Ladies finger) curry

[caption id="attachment_123" align="aligncenter" width="300"] Okra curry-1[/caption]

Okras are very good for health.These are one of the favorite food for Indians.These have high fiber content and so many benefits are there by eating this okra.

From these okra we can prepare so many kinds of varieties like fry,curries,Now i am giving one of the variety of preparing curry.

Ingredients:

• Okra:1/4 kg.


• Onion:1 Medium sized.


• Tomatoes:2 Medium sized.


• Green chilies : 6-7.


• Curry leaves:3-4.


• Haldi(turmeric) :2 pinches.


• Salt:adjust to taste.


• Cumin seeds:1/2 tsp.


• Mustard seeds:1/2 tsp.


• Coriander leaves(chopped):2 tbsp.


• Methi leaves:3tbsp.


• Curd:4 tbsp.


• Oil:3 tbsp.


• Garlic pods:5-6.

Procedure:

• Wash the Okra(bendi) cleanly and wipe it off .


• Cut the Okra into pieces.


• Cut the onion,tomatoes,green chillies intp pieces.


• Heat the oil in a kadai.


• Now crackle the mustard and add cumin seeds.


• Now add onion pieces and fry for half a minute.


• Add turmeric powder,tomatoes,green chillies and fry until they are golden brown in color.


• Now add Okra pieces and salt and fry for few minutes.


• Now add little water and Methi leaves and close the lid.


• Allow them to cook.


• Hardly it will take 7-10 min to cook.


• Now open the lid and add curd,coriander leaves and give a stir.


• Now mash them into fine paste.

Note:

• For extra taste add seasoning with little amount of oil,mustard,cumin seeds.

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Gongura(Mesta) Chutney

[caption id="attachment_138" align="aligncenter" width="300"] Gongura chutney[/caption]

Ingredients:

• Gongura: 1cup.


• Green chillies:3 -4.


• Roasted groundnuts:1/4 cup.


• salt:adjust to taste.


• Garlic pods:3-4.


• Coriander(chopped):2 tbsp.


• onion:1 small sized.

Procedure:

• Dry roast the ground nuts and remove the skin.


• Cut the onion into small pieces.


• Remove only leaves of gongura ,clean and keep it aside.


• Boil the gongura and green chillies in a bowl in a sufficient water.


• After boiling drain the excess water and let it cool.


• Grind the ground nut seeds ,garlic pods and salt in a mixer.


• Now add boiled gongura leaves and green chillies and grind.


• Now take into clean bowl and add chopped coriander and onion pieces into it.

Your valuable comments will help me in improving my recipes.

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Radish Chutney

This chutney is easy to prepare and takes less time to prepare.It can be served with hot rice and ghee.

Ingredients:

Radish      : 2 medium sized(prefer tender )

Red chilies: 3

tamarind pulp: 1 tsp

Jaggery powder;1 tbsp

cumin seeds:1 tsp.

coconut powder:1tbsp.

salt:adjust to taste.

oil :   2 tbsp

Procedure:

• Wash the radish and cut into small pieces.


• Heat oil in a pan and add radish pieces and red chilies and fry until it turns light brown or fry it until the raw smell goes.


• Now grind the cumin seeds and redchillies  to a fine powder in a mixer and then add coconut powder and tamarind pulp  , jaggery powder,salt to a fine paste .


• Now add radish pieces and grind(Do not grind more).


• Take it into a clean bowl and garnish with coriander leaves.


• Now the finger licking chutney is ready.