ruchi abhiruchi

Dried Anchovy(Fish)Curry

2008-07-27T13:19:00.000-07:00

Ingredients:-

Surti beans (dry)-1cup(soak overnight and boil in a pressure cooker and switch it off when it comes 2 whistle)

Dried Anchovy(fish)-100g

Brinjal-2(cut and put inside the water)

Aloo-1(big)chopp and put inside water

Tamarind Juice-4tbsp

Salt to Taste

Water as Required

For Seasoning:-

Oil-2tsp

Onion-1(m)finely chopp

Garlic Mashed-6

Surti Beans-boiled(1cup)

Brinjal-choped

Aloo-chopped

For Grinding:-

Dhainya Seeds-1tsp

Coconut-3tsp

Onion-2

Garlic-5

Haldi-1/2tsp

Tomato-1

Method:-

In a pan fry dry fish adding 3tsp of oil nicely till raw smell goes.

Then put inside cold water and wash nicely and and keep aside.

In a pan add oil,when it is hot put onion,mashed garlic and fry till golden brown.

Then add boiled surti beans,brinjal,aloo,water(little) and allow them(brinjal and aloo) to cook. When they are cooked add grinded masala,salt and fry till raw smell goes and bubbles to come. Then add tamarind Juice,dry fish and cook for 5mins,finally when bubbles comes.

Take it out and serve with rice,ragi mudde.........

MethiBrinjal curry

2008-07-27T13:14:00.000-07:00

Ingredients:-

Brinjal-3(chop and put inside the water)

Methi leaves-1cup(wash and chop finely)

Onion-1(m)finely chopp

tomato-1(m)finely chopp

Ginger & Garlic Paste-1tsp

Curry Leaves-20(finely chopp)

Salt to taste Oil-2tsp

Water as required

Sambar Powder-2tsp

Coriander for garnishing

Method:-

In a pan put oil.

When it is hot add mustard seeds,allow to splutter.

Then add curry leaves,onion and fry till onion turns to brown colour.

Then add methi leaves and fry till it becomes mashy.

Now add ginger and garlic paste and fry till raw smell goes.

Then add brinjal,tomato and fry till tomato becomes mashy and brinjal is cooked.

When brinjal is cooked add sambar pd ,salt water little and mix nicely and allow to cook for 5mins.

When it is ready,transfer to a serving bowl.

Eat it with chapati,roti..............

Kumbalakai curry

2008-07-27T13:09:00.000-07:00

Ingredients:-

Kumbalakai-2cup(chopped and put inside water)

Onion-1(big)finelly chopped

Tomato-1(big)finelly chopped

Redchillipd-1tsp Dhainyapd-1tsp

Garammasalapd-1/2tsp

Haldi-pinch

Kasurimethi-2tsp

Oil-1tsp

Jeera-2tsp

Salt to taste

Water as required

Coriander for garnishing

Method:-

In a pan add oil.

When it is hot put jeera,allow to pop.

Then add onion and fry till golden brown.

Now chopped tomato and fry till they become mashy.

Add Kumbalakai,water and allow it to cook(but take care it should not become mashy) .

when it is cooked,add salt, spices powder(redchillipd,dhainyapd,haldi,garammasala)and mix gently.

Now add kasuri methi mix it and cook for a sec.

When it is read to eat,shift to a bowl.

Eat it with chapati,roti,rice..........

ToordalMethiAloo Curry Recipe

2008-07-27T13:03:00.000-07:00

Ingredients:-

ToorDal-1cup

MethiLeaves-1cup

Onion-2(big)chop

Tomato-2(m)chop finely

Aloo-2 big(chop) Oil-2tsp

MustardSeeds-1tsp

Salt to Taste

Water as required

Tamarind Juice-2tsp

For Grinding:-

SambarPowder-2tsp

Coconut Desicated-3tsp

Water-little

Method:-

In a pressure cooker put washed toordal,onion(1),aloo,haldi,water and boil till 2 whistle comes and keep aside to become cool.

In a pan put oil,when it is hot add mustard seeds,allow to pop.

Then add chopped onion and fry till golden brown.

Now add methi leaves and fry till they becomes soft.

Then add tomato and fry till they become mashy.

Add boiled toordal,aloo,onion and mix it gently.

Then add grinded masala,salt,tamarind juice and allow them till bubbles to come.

When it is ready serve to a bowl.

Eat with hot rice.........

Tomato Rice

2008-07-27T12:54:00.000-07:00

Ingredients:-

1-big onion small chopped

4-big tomatoes small chopped

1cup-washed and drained basmati rice

5-green chillies,oil-2tsp

garam masala-1tsp

salt for taste

water-2cups

kasturi methi-1/2tsp

lemon juice-2 to 3tsp

1+1-ginger garlic paste

1tsp-haldi.

Method:-

in a cooker put 2tsp oil allow to heat .

Then add mustard when it splutters add onion fry till it changes colour.

Add green chillies fry it for a minute.

Add ginger garlic paste,chopped tomatoes and fry till they becomes soft.

Then add 1tsp haldi,garam masala and fry for a while and add rice mix well.

Add 2cups of water,salt,leave it till bubbles starts to come then taste it..

Add lemon juice,kasturi methi,stir it nicely and close the lid.

when one whistle come switch off gas and allow to become cool when it is cool transfer to bowl Add little ghee,spicy boondi top and it is ready to eat

Molake HesaruKaalu And KadaleKaalu Palya

2008-07-17T14:30:00.000-07:00

Ingredients:-

Sprouted Moong Ki Hari Dal-1cup

Sprouted Kabuli Channa-1cup

Haldi-1/2tsp

Salt to taste

Lemon Juice-1 or 2tsp

Desicated Coconut-1tsp

For Seasoning:-

Oil-1tsp

Mustard Seeds-1tsp

Jeera Seeds-1tsp

Urad Dal-1tsp

Curry Leaves-20(chop finely)

Onion-1(medium size)chop long thin slices

Green Chillies-4 or 5 chop long

Tomato-1(medium size)chop long thin slices

Method:-

Boil sprouted moong and channa for 1 whislte and keep aside.

In a pan add oil when it is hot,add mustard seeds and allow to splutter.

Then add jeera seeds,urad dal and fry for sec.

Now add onion and fry till it becomes brown colour.

Add green chillies,tomato fry tomato become mashy.

Then add haldi,salt,boiled sprouted moong and kabuli channa,lemon juice and mix it nicely and close the lid for 2mins.

When it is cooked transfer to a serving bowl and garnish with grated or desicated coconut.

Methi Palav Recipe

2008-07-17T14:20:00.000-07:00

Ingredients:-

methi leaves-1cup(finely chopp), basamathi rice-2cup(wash and drain and keep aside) ,onion(big)-2long thin slice, tomato-3(m size)long thin slice ,ginger-2''inch ,garlic-5(big) ,coriander-2tsp ,water as required, salt to taste.

For Grinding:-

coconut-2tsp, ginger-2''inch ,garlic-5, cinnamon-2pieces, clove-3 ,cardmom-1(big) maratimoggu-1, Nutmeg-pinch, coriander-2tsp, sanaf-1tsp, jeera-1tsp ,water little and grind smooth paste and keep aside

For Seasoning:-

oil and ghee-2tsp,2tsp, cinnamon-1 ,clove-2 ,cardmom-1, bay leaf-3(small), maratimoggu-1 ,greenchillies-6, onion, tomato

Method:-

First chop all the ingredients and keep aside.

In a pressure cooker put oil and ghee,when it is hot .

Add cinnamon,clove,maratimoggu,bayleaf,cardmom and fry for sec.

Now add onion,greenchillies and fry till onion is golden brown.

Then add methi leaves and fry till they become soft.

Now add grinded masala and fry till raw smell goes .

Add tomato and fry till soft.

Now add rice and fry for 2mins and add 4cups of hot water,salt and mix it.

Now allow bubbles to come.

Taste it and add lemon juice(1tsp).

Now close the lid and when 1 whistle comes switch it off.

When it is cool serve with Raita.

Dry chicken

2008-06-17T06:45:00.000-07:00

Ingredients:-

Chicken cubes-1kg

Onions-200g

Tomatoes-150g

Whole garam masala-8g (Cinnamon, cardamom, Cloves)

Ginger garlic paste-10g

Curry leaves-5g

Turmeric-8g

Chilly powder-15g

Corriander powder-10g

Salt to Taste

Oil-1tbsp

Method:-

Heat oil in a pan Add whole garam masala,

Put chopped onions and sauté Sweat the onions.

When it become light brown add ginger garlic paste.

Now put chopped tomatoes. Add salt and turmeric.

Now put the chicken and sauté it by addindg dhaniya powder.

After few minute put salt , chilli powder and sauté it nicely by adding hot oil in between.

Finally put Coriander leaves, check for seasoning and serve

Methi Matar Subzi

2008-06-17T06:34:00.000-07:00

Ingredients:-

3/4 cup fresh green peas,

1 1/2 cup packed fresh methi leaves,

add little salt and sugar and leave aside for few mts,

2 onions, finely chopped,

1 tomato, finely chopped,

1 tsp cumin seeds,

1″ grated ginger,

big pinch of hing,

1 1/2 tsp red chilli pd,

1/4 tsp turmeric pd,

2 tsps coriander pd,

1/2 tsp cumin pd,

2 tbsps curd,

7-8 cashewnuts, soak in little milk and grind to paste,

garam masala pd (2 cloves, 1/2″ cinnamon, 1 cardamom),

salt to taste,

2 tbsp oil

Method:-

Add big pinch salt+sugar to the methi leaves and let it rest for a few mins.

Squeeze water from methi and keep aside.

Heat oil in a vessel, add the cumin seeds and let them splutter.

Add grated ginger and asafoetida and saute for 4-5 seconds.

Add chopped onions and saute till the onions turn transparent.

Add the methi leaves and stir fry for another 4-5 mts on medium heat.

Add the spice pwds (except garam masala pwd) and salt. Combine well.

Add the tomatoes and cook until soft. Add the green peas and saute for a minute.

Add a cup of water and cook on high heat for 3-4 mts.

Reduce flame, cover with lid and cook on simmer for another 6-7 mts.

Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.

Add garam masala pwd and cashewnut paste and combine well.

Adjust the salt and serve hot with rotis/paranthas.

bitter groud curry

2008-06-17T06:27:00.000-07:00

Ingredients:-

1big-onion finely chopped,

garlic big 5 to 6-small chopped,

3 to 4-bittergroud washed and grated,

1tsp-redchillipd,

salt for taste,

garam masala-1/2tsp,

roasted peanuts [grind it after peeling skin coarselydon't add water while grinding peanuts]-1/4 cup,

coriander for decoration-1/2 stalk small chopped,

oil-4tsp

Method:-

put oil in a pan when it is heated add chopped onion,garlic fry till they change colour,

then add grated bittergroud and fry till it turns to red colour.

then add redchillipd,garammasala,saltmix it for secon and allow them to cook.

when it is cooked add roasted and peeled corasely grinded peanuts mix it nicely and put in a serving bowl

add coriander and read to eat with chappati,rice,roti,paratha