August 13, 2005

Vegetable Curry

This is a generic process for making a good curry with any vegetable
Ingredients
  • Onions
  • Green chilly (if available)
  • Ginger paste
  • Garlic paste
  • Garam masala
  • Chilli powder
  • Turmeric
  • Salt
  • Tomatoes (if required)
  • Vegetable of your choice
Process
First fry the onion & green chilly in oil, till the onions turn golden brown color.
Now put little ginger, garlic paste chilly powder, salt, turmeric & garam masala.
Let the contents mix well in a medium flame. Now if required add tomatoes and let it fry... finally add the required vegetables. After sometime add water, otherwise the container might get burnt at the bottom.
Cook till the vegetables become soft.
-Author: Krishna Pothula

August 10, 2005

Vegetable Pulao

Ingredients
  • 3 cups of rice, boiled
  • A bunch of coriander leaves.
  • 3-4 green chillies.
  • 2 tsp of coconut, shredded
  • 3 medium onions,sliced fine.
  • 1/2 an onion, chopped.
  • A few sticks of cinammon, a few
  • cardommom seeds, a few cloves.
  • 1 1/2 tsp red chilli powder.
  • salt to taste.
  • 2 flakes garlic.
  • 1 inch piece ginger.
  • Ghee or melted butter for frying.
  • 1 cup of cauliflower flowerets.
  • Some mixed frozen vegetables like beans,
  • carrots and green peas.
  • 3 tsbp ghee(clarified butter)
Process
Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.
Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and cardommom. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds. Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.

Serving
Serve with Raita.

August 9, 2005

Coconut Chutney

Ingredients
  • 2 cups of fresh coconut, shredded
  • 10 dry red chillies
  • 1 sprig curry leaves
  • A large pinch of hing (asoefetida)
  • 1/2 tsp methi(fenugreek) seeds
  • 2 tsp udad dhal
  • 2 tsp channa dhal
  • 1 small tomato
  • Salt to taste
Process
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done.
Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste.

Serving
Goes well with dosas, idli and plain rice.

Tomato Chutney

Ingredients
  • 2 medium tomatoes, choppped
  • 1/2 tsp hing(asoefetida)
  • 1 tsp mustard seeds
  • 1/2 tsp methi(fenugreek) seeds
  • 1 tablespoon coconut, shredded
  • 3 tsp red chilli powder
  • 1 tsp dhania (coriander) powder
  • 1/2 tsp turmeric powder
  • 1 very small ball of tamarind , de-seeded
  • 1 small onion, minced finely
  • 2 clovettes of garlic, minced finely
  • Salt to taste
  • 3 tablespoons oil for frying
Process
Heat 1/2 the amount of oil and add the methi. Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.
Heat the rest of the oil and add the chopped garlic and onion. Fry till the onion turns translucent and the garlic browns. Now add the spices(red chilli, turmeric and dhania) and fry for half a minute. Add the blended paste, salt and hing and heat through.

Serving

Goes very well with plain rice or chapati.

Potato & Mushroom

A recipe by a Bachelor for a Bachelor
Ingredients
  • Mushrooms
  • Potatos - 2 tennis ball size
  • Garam masala
  • Onions
  • Sunflower Oil
  • Cloves
  • Ginger paste
  • Garlic Paste
  • Chilli powder
  • Turmeric
Process
Heat the oil in a bowl. when the oil is hot enough put 3 cloves in the oil.
Then add finely cut onions in the oil. Let the onions fry in the oil till they get light brown color. (basically till they seem like paste)
Now add half a spoon of turmeric, half a spoon of red chilli powder, half a spoon of garam masala and a spoon of salt.
Also add a spoon of ginger paste and a spoon of Garlic paste. Now stirr this mixture well in medium flame till the paste gets cooked/fried in the oil well. After the contents seems mixed well.. add finely cut potatoes. Let the potatoes fry enough. now add mushroom. Let the misture fry for sometime on medium or low flame (reduce the flame if the dish seems to get burnt). After the contents get fried enough add a glass of water.
Now let it boil for sometime.. to check if the recipe is cooked enough .. try to crush a potato piece. If the potato piece is crushed easily. that means the potatoes are cooked well.
- Author: Krishna Pothula

August 2, 2005

Palak Paneer

Ingredients
  • Spinach - 500 gms
  • Onions - 5 medium sized
  • Garlic - 2-3 flakes
  • Cooking oil - 6-7 tbsps
  • Cummin seeds - 1 tbsp
  • Paneer - 150-200 gms
  • Salt to taste
  • Garam Masala, Geera Powder, Chilli Powder
Process
Cook the spinach in water. Drain the water and then make puree of the spinach leaves.
Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste.
Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary. Let it boil for a minute or two.
Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown. Add this paneer to the prepared palak.
Serving
Serve hot with rice or rotis.

Lemon Rice

Ingredients
  • Lemon
  • Turmeric powder
  • Mustard seeds
  • Urud Dal
  • Chana Dal
  • Curry Leaves
  • Vegetable Oil
Process
Clean and boil the rice. Keep it aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal. Cook until dals change colour to light brown.

Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice. Mix it well on a low flame.

Vegetable Cutlet

Ingredients
  • Vegetables: Potato,Beans,Carrot,Green peas,Beet root(if preferred)
  • Red chilli powder
  • Garam masala
  • Cinnamon
  • Rice flour
Process
Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.
Add grated onions, salt, red chilli powder, garam masala powder and ground cinnamon(a pinch).
Knead the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.
Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.
Deep fry the balls until they turn golden brown.
Serving
Serve with Tomato ketchup.
Author: Shivkeshav