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I cooked this curry for the first time and it came out so well that it's taste turned my stressed face to a smiley face :). I learnt this recipe from a TV show. My hubby too loved it a lot and as always I blushed to his complement :P
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients:
Aloo /Potato – 2 medium
Capsicum – 2 medium
Onion – 2 medium
Tomato – 1 medium
Cashew nuts – 5 whole
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Ginger paste – ½ tsp
Garlic paste – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Pepper powder – ½ tsp
Mango powder – ½ tsp
Chili powder – 2 tsp (adj as per taste)
Salt to taste
Coriander to garnish
Method:
Cut potato to cubes and boil to al dente by. Cut capsicum & 1 onion into square and shallow fry capsicum for 4-5 mins.
Puree tomatoes along with cashew nuts & 1 onion
Heat a pan, add 2 tbsp of oil. Add mustard seeds. Allow to splutter. Add cumin and let it sizzle. Add cut onion and saute till transperent.
Add pureed tomato, onion & cashew mixture to the above sauted onion.
Add ginger-garlic paste & all above masalas and cook for 2 mins on medium flame. Add little water if gravy becomes too thick.
Now add boiled potato & fried capsicum and cook for 8-10 mins on a sim flame.
Garnish with cut coriander and serve with any of the Indian bread.
Happy cooking; Enjoy eating!
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Idli, a most loved food by many.
Grinding time – 40 mins
Fermentation time – 10 hrs or Overnight
Cooking time – 10 mins
You need:
Idli moulds
Idli cooker / large vessle to hold moulds
Blunt knife
Ingredients:
Idli / Parboiled rice or Idli rawa - 2½ cups or (Idli rice 2 cups & idli rawa ½ cup)
Urad / Black gram dal -1 cup
Avalakki / Beaten rice - ½ cup
Menthe / fenugreek seeds - ½ tsp
Oil to smear mould
Method:
Wash and soak urad dal & fenugreek seeds together for 3½ hrs.
If using rice then soak it for 5-6 hrs. If using Idli rawa then soak an hr before grinding urad dal.
Soak beaten rice an hr before grinding.
Grind urad dal along with beaten rice to silky smooth paste and transfer to large sized vessle as the batter rises to almost double the original qty after fermentation.
Grind rice with required water to form slightly thick flowing consistency. Let it be of grainy texture (like rawa).
Add the ground rice batter to ural dal batter vessel. Mix well and leave it to ferment overnight or for 10 hrs during summer and 14 hrs during winter.
~If using Idli Rawa then drain water completely out of it and directly add to ground dal batter~
Grease idli moulds with little oil and pour batter as in above picture.
Pre heat idli steamer (cooker) with a cup of water for 5 mins and then place the idli stand and cover with the lid..
Let it steam for 8 mins on med-high flame and then simmer for 5 mins.
Open the lid and check if idlis are done by inserting knife. If it comes out clear then idli’s are done if not then steam for fewmore mins.
Once done, with knife (dipped in water) separate idli’s from mould and serve with any spicy chutney of your choice.
Tip:
In a jar add urad dal with 3 tbsp of water (use soaked water) and grind. After every 1-2 mins add 2 tbsp of water and grind untill you get smooth paste. Ensure that batter is thick / semi-fluid.
Happy cooking; Enjoy eating!
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This dish is known as sabudana usuli is my region (Gulbarga, North Karnataka) and this is slighlty different from maharashtra style of preparing sabudana khichdi. People have this as fast dish / snack. And this is prepared esp during Shiv ratri. We all break our fast with fruits, usuli and kheer on that evening after we are done with Shiv pooja.
Serves 2
Soaking time – 3.5 hrs
Preparation time – 30 mins
Ingridients:
Sabudana / Pearl Sago – 2 cups
Onion – 1 medium
Green chilies – 5 (adj to taste)
Curry leaf – 1 strand
Coriander leaf – 2 strands
Roasted gram – 3 tbsp (grind to coarse powder)
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – ½ tsp
Salt to taste
Oil – 5 tbsp
Method:
Wash and soak sabudana with ¾ cup of water. After 2 hrs check to see if water is completely absorbed by sabudana and there is enough moisture to leave it for 1.5 hrs more. If appears dried, sprinkle few drops of water, cover and leave it for 1.5 hrs more.
After completion of 3.5 hrs, carefully break sticked sago so as to have each pearl sepearted.
To the seperated pearls, add roasted gram powder, salt and mix properly. The misture should taste slightly salty then required. Once its added to onion seasoning prepared, it tastes right.
In a frying pan add 5 tbsp of oil, as it heats up, add mustard seeds. Let it splutter. Then add cumin, curry leaves & onion. Saute till onion turn translucent. Add cut green chilies, turmeric powder and saute for few more seconds.
Readuce heat to low and add sago. Mix and toss with closed lid and leave it for a minute.
Garnish with coriander leaf and serve hot.
Happy cooking; Enjoy eating!
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During my childhood days, my brother and I used to have a fight when my mom used to prepare gulpangle. We both were so fond of them that we used to fight on we both getting them first to eat. Like a smart mom, she used to distribute equally among both; of 8 gulpanglie's made in the first round. Feels that some dishes takes us back to our good old memories and bring a smile on our face. :)
Serves – 5
Preparation time – 5 mins each round; Resting/fermentation time – Overnight (14 hrs)
You need a iron / non-stick Gulpangle / Paddu griddle
Ingredients:
Parboiled rice – 3 cups
Splitgram / Urad dal – 1 cup
Beaten rice / Avalakki – 3 tsp
Gram dal – ¼ cup
Fenugreek seeds – ½ tsp
Salt
Oil
Method:
Wash thouroughly all above except salt & oil.
Soak rice for 5 hrs. Mix urad dal, gram dal & fenugreek seeds together and soak for 3.5 hrs in separate vessles by adding 1.5 cups water. Lastly soak avalakki in a bowl for 2 hrs before grinding.
Grind urad dal, to smooth paste and transfer to large sized vessle as the batter rises to almost double the original qty after fermentation.
Grind rice with required water to form easily flowing consistency. Let it be of grainy texture. Add to ural dal batter vessel. Mix well and leave it overnight or for 12-14 hrs to ferment.
Now grease paddu griddle with little oil and pour the batter as in above picture. On a medium flame let paddu cook for a minute. Flip upside down with a fork/wooden stick to cook on the other side.
Cook till both sides turn golden.
Serve hot with chutney of your choice.
Variation: You can add tinily cut onion to the batter and make gulpangle / paddu. Tastes good.
Tip:
In a jar add urad dal with 3 tbsp of water (use soaked water) and grind. After every 1-2 mins add 2 tbsp of water and grind untill you get smooth paste. Ensure that batter is thick / semi-fluid.
Happy cooking; Enjoy eating!
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