Besan or Pitla For Dosa & Puri

Ingredients.

  1. Besan
  2. Aloo
  3. Oil
  4. Mustard Seeds
  5. Cumin Seeds
  6. Onions
  7. Green Chillies
  8. Curry Leaves
  9. Tomatoes
  10. Turmeric
  11. Chilli Powder ( Optional )
  12. Coriander Leaves
  13. G & G Paste

Preparation.

Step 1.

Heat 4 tbsp of oil in a pan and add mustard seeds, cumin seeds, onions, green chillies and fry them untill they are soft. Then add G & G paste, turmeric, curry leaves, salt, aloo, and fry untill soft and tender.If we want we can add chilli powder, but if we add chilli powder color changes slighly to red, so we can skip chilli powder and add green chillies.

Step 2.

Now add water and let it come to boil in the mean while take besan and dilute it with water without lumps. At this stage add tomatoes to boiling water, if we add tomatoes at this stage we can see it as chunks in besan. Now add besan batter to this boiling water a stir it continiously so that no lumps are formed . We should check the consistency we want and let it boil for 10 mins till the besan is cooked. Now sprinkle coriander and its ready to serve with dosa or puri.

It goes very well with bhatura also

We usually make it for dosa as it is perfect combination for dosa.

Enjoy…..

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Kanda Bachali Kura ( Andhra Special )

Ingredients.

  1. Kanda
  2. Bachali Kura
  3. Green Chillies
  4. Chilli Powder
  5. Tamarind Pulp
  6. Mustard Seeds
  7. Fenugreek Seeds
  8. Mustard Powder
  9. Cumin Seeds
  10. Chana Daal
  11. Urad Daal
  12. Curry Leaves
  13. Red Chilles
  14. Ginger
  15. Oil

Preparation.

Step 1.

Peal and wash kanda and cut it into chunks and boil it with some salt, water and turmeric.

Step 2.

Wash and cut the bachali kura as you can see in the pic

Step 3.

Boil bachali kura with some water in microwave for 5 mins and keep it a side.

Step 4.

Now mix both Kanda and Bachali kura together and keep it a side. Kanda should not be mashed fully, it should be a bit chunky form.

Step 5.

Heat oil in a pan and add few fenugreek seeds and mustard seeds, cumin seeds,dry red chillies and let it fry then add chana daal, urad daal and ginger & green chilli paste, turmeric and fry them.Now add mustard powder, tamarind paste ,curry leaves,chilli powder,salt and give a quick stir and fry for a while. Then add Kanda and bachali kura and mix it well , if needed add some water and let it come to a boil then curry is ready to serve.

It goes very well with roti or rice with nice mustard flavour.

Enjoy….

Paneer Butter Masala ( Low Calorie )

Ingredients.

  1. Paneer
  2. Onion
  3. Tomatoes
  4. Green Chillies
  5. Kaju
  6. Pudhina
  7. Coriander
  8. Curry Leaves
  9. Kasuri Methi
  10. Oil
  11. Chilli Powder
  12. Turmeric
  13. Sahi Jeera
  14. Butter

Preparation.

Step 1.

Heat 2 tsps of oil in a pan , add chopped onions, tomatoes and few green chillies, tomato quantity should be more than onion then fry them untill they are soft and add turmeric, very few kaju, few curry leaves, pudhina and coriander leaves and salt and take out from heat and let it cool.

Step 2.

Now blend it into fine paste and keet it a side then take a kadai and add 2 tsp of oil,add sahi jeera, very finely chopped onions and let it fry untill brown color, add ginger & garlic paste, turmeric then add the blended paste. Now add chilli powder, salt, according to taste and let it come to a boil, now we need to add paneer, kasuri methi and let it boil for few more mins. curry is ready , to make it rich we have to add creame and butter to it at this stage. We can serve it with any Roti , Naan , Parata and etc..

Enjoy….

Corncob’s in Gravy

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Ingredients.

  1. Corncobs
  2. Onions
  3. Tomatoes
  4. Fresh Coconut
  5. Green Chillies
  6. Curry Leaves
  7. Coriander
  8. Coriander Powder
  9. Chilli Powder
  10. Turmeric
  11. Ginger & Garlic Paste
  12. Salt
  13. Oil

Preparation.

Step 1.

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Heat 2 tbsp of oil in a pan add some chopped onions ,green chillies, tomatoes, fresh coconut, curry leaves,and some coriander one bye one.

Step 2.

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Fry  them until they are soft and add 1/4 tsp of turmeric, 1/2 tsp of G & G Paste, salt & fry them.

Step 3.

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Once its cooled up blend it to fine paste as you can see in the picture.

Step 4.

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Now heat up the pressure cooker and add the above mixture to cooker and add 1/2 tsp of chilli powder, some corncobs according to gravy and mix it well.Pressure cook it for 3 whistles and remove it from heat.

Step 5.

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Its done, serve it hot with some cream on it. Gravy goes very well with any pulao rice, roti, and the cob’s will be spicy dipped in gravy.

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Enjoy…..

Eggplant ,Aubergine Curry ( Vankaya Curry )

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Ingredients.

  1. Aubergine
  2. Tomatoes
  3. Onions
  4. Green Chillies
  5. Turmeric
  6. Ginger & Garlic Paste
  7. Curry Leaves
  8. Coriander
  9. Coriander Powder
  10. Coconut Powder ( Optional )
  11. Salt
  12. Oil

Preparation.

Step 1.

Heat 2 tbsp of oil in a pressure cooker or pan, add 1 chopped onion, 2 green chillies, 5 curry leaves and fry them till they are transparent.

Step 2.

Now add 1/4 tsp of turmeric, 1/2 tsp of G & G paste and fry for a while and add chopped aubergine and stir them well.

Step 3.

Now add 1/2 tsp of chilli powder, salt according to taste, 1 chopped tomato and mix them well.and pressure cook for 1 whistle, if its in pan cover it with lid and cook for 15m at medium flame.

Step 4.

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When pressure goes down add 1/4 tsp of coriander & coconut powder and mix it well and garnish it with coriander.It goes very well with any type of chapathi and rice.

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Enjoy…….

Mushroom Curry with Black Pepper

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Ingredients.

  1. Mushrooms
  2. Onions
  3. Curry Leaves
  4. Green Chillies
  5. Turmeric
  6. Ginger & Garlic Paste
  7. Tomatoes
  8. Chilli Powder
  9. Coriander Powder
  10. Corainder
  11. Salt
  12. Oil

Preparation.

Step 1.

Heat 2 tbsp of oil in a pan and add 1 finely chopped onions 2 slit green chillies and fry them till they are transparent.

Step 2.

Now add 1/4 tsp of turmeric, 1/2 tsp of G & G paste, 5 curry leaves,and fry them for a while and add200g of mushroom chunks, 1/4 tsp of chilli powder mix it well and simmer it for 5 to 10 m.

Step 3.

Once mushrooms are soft and tender remove the lid and fry them till water is evaporated.Add salt according to your taste.

Step 4.

Now when mushrooms are cooked well at this time add some small tomatao chunks,1/2 tsp of pepper powder and 14 tsp of coriander powder mix it well.

Step 5.

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We are adding tomatoes at the last as we don’t want tomatoes to cook, it should be chunky with mushrooms. your curry is ready to serve, serve it with fresh coriander.

Step 6.

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It goes well with chapathis, naan, rice. Mushroom goes very well for diet people, to reduce their weight as it nutrition count will be very less.

 

 

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Enjoy……..

Tomato Chutney ( Tomato Pachadi )

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Ingredients.

  1. Tomatoes
  2. Sesame seeds / Peanuts
  3. Green Chillies
  4. Fresh Coconut ( Optional )
  5. Coriander
  6. Curry Leaves
  7. Turmeric
  8. Ginger & Garlic Paste
  9. Coriander Seeds Or Powder
  10. Cumin Seeds
  11. Mustard Seeds
  12. Salt
  13. Oil

Preparation.

Step 1.

Dry Roast 2 tbsp of sesame seeds  or peanuts and keep it aside.

Step 2.

Heat 2 to 3 tbsp of oil in a pan and add 1/4 tsp of mustard seeds and 1/4 tsp of cumin seeds and let them crackle. We can even skip this step of adding mustard and cumin seeds depend on personal taste.

Step 3.

Now add 4 green chillies or more as per your taste, few curry leaves and coriander and fry them.

Step 4.

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Add 1/4 tsp of turmeric and 1/2 tsp of G & G paste some people will add garlic cloves instead of G & G paste  as it gives different taste.We can even make that if you like garlic flavour.

Step 5.

Now add 6 to 7 small pieces of fresh coconut and 4 tomatoes and fry them till they are soft and  tender.

Step 6.

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Taste Depend on the way we cook, we can even fasten the process or cook it in low flame for longer period to get perfect taste.

Step 7.

Once its cooled blend it with roasted sesame seeds and  1/4th tsp of coriander powder, if seeds roast it along with sesame seeds and use it.

Step 8.

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This tomato chutney will go very well with Dosa, Idly, Uthappam and chapathis.

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Enjoy with Breakfast…….