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Archives for Veg Curries category

Grated Potato Fry

 Ingredients:

 Potato  2 (Peeled &Grated)
 Oil  For deep fry
 Salt  1 ½ Spoon
 Red Chilli Powder  2 Spoons
 Ground Nuts  ½ Cup
 Cashew Nuts  ½ Cup

 For Talimpu / Seasoning / Tadka:

 Dry Red Chilli  1(Cut in to small)
 Curry Leaves  10-12
 Split Blackgram Dal  1 Table Spoon

Process:

  1. Grade the potato and keep in water to avoid color change.
  2. Heat oil in pan, fry grated potato by squeeze (to avoid extra water) and fry upto (7-8 minutes) until it changes color.
  3. Take fried grated potato and keep them in a bowl, now fry Ground Nuts and Cashew Nuts.
  4. Now take another pan, add one spoon oil, fry red chilles, split blackgram dal and curry leaves.
  5. Now mix fried grated potato, talimpu and fried nuts.
  6. Now it is ready to serve by garnishing with Cashew Nuts (optional).

Carrot Beetroot Fry

 

Carrot Beetroot

Ingredients:

 Carrot  3 (chopped in to a small cubes)
 Beetroot  2 (chopped in to a small cubes)
 Onion  1 (finely chopped)
 Green Chilli  2 (chopped vertically)
 Oil  2 (table spoons)
 Salt  as per the taste
 Red Chilli Powder  ½ (table spoon)
Water  2 (table spoons)

For Talimpu:

 Mustard Seeds  ½ Table Spoon
 Cumin Seeds (Zeera)  1 Pinch
 Split Blackgram Dal (Minappa Pappu)  1 Table Spoon
 Channa Dal (Senaga Pappu)  1 Table Spoon
 Dry Red Chilli  1-2 Tear and Deseed
 Curry Leaves  10-12

Process:

1. Take a pan and heat oil, fry Cumin Seeds, Dry Red Chilli, Split Blackgram Dal, Channa Dal, Mustard Seeds and Curry Leaves.

2. After frying them, add Green Chillis and Onions.  Let it cook for 3-4 minutes, now sprinkle water in it and add Salt, Red Chilli powder and mix for a while.

3. Add chopped carrot and beetroot in the pan, let it fry for 5-6 minutes.

 4. We can adjust salt if we want; by this tasty carrot beetroot curry is ready to serve.

Gobi Carrot Chickpeas Masala Curry

Ingredients:

 Cauliflower Florets       1Cup
 Carrot                           1/2 (Cup half boiled)
 Chickpeas                     1 (Cup half boiled)
 Okra                              1 (Cup half boiled) optional (Ladies Finger)
 Ginger Paste                 1 Table Spoon 
 Garlic Paste                  1 Table Spoon 
 Tomato Puree               1 cup
 Coconut Paste               1 cup
 GaramMasala Powder  1 Table Spoon  ( Colves, cinnamon, Cardamum,)
 Red Chilli Powder        1/2 Table Spoon 
 Coriander Powder         1 Table Spoon 
 Turmeric Powder          1/2 Table Spoon 
 Red Chilli Powder        1/2 Table Spoon 
 Pepper  1/2 Table Spoon 
 Onion Paste                2 ( Large One )
 Green Chillies              2 (cut it into slits)
 Curry Leaves                5 Leaves
 Cumin Seeds                1 Table Spoon
 Mustard Seeds                         1/2 Table Spoon
 Oil                                2 Table Spoon
 Salt                               As required
 Water                                       As required

Process:
1. Heat 2 tbsp oil in a vessel and splutter mustard seeds.
2. Add onion paste, green chillis, curry leaves and saute them till the onion paste turns into golden brown.
3. Clean Cauliflower Florets (along with a pinch of salt and turmeric) by soaking them in warm water for 8-10 minutes. Wash and drain water and keep the florets aside.
4. Add ginger and garlic paste and let it cook on medium flame for a while. Add turmeric powder, red chilli powder, pepper powder, coriander powder and masala powder, stir fry for two minutes.
5. Add tomato puree, coconut paste, carrot, chickpeas and cauliflower florets along with some salt.
6. Close lid and cook for around 5 minutes. Then add around ½ – 1 cup of water to make enough gravy.
7. Cook until gravy is of required consistency.
8. Serve hot with rice or chapattis.

Lemon Dal

DSC_0387

Ingredients:

Redgram Dal (Kandi Pappu) OR Yellowmoong Dal (Pesara Pappu)
Turmeric Powder – 1 Pinch
Green Chilli – 2-3 (Slit lengthwise)
Small Lemon Juice
Salt to taste
Water – 3 Cups

For Talimpu:

Mustard Seeds – ½ Table Spoon
Cumin Seeds – ½ Table Spoon
Red Chillis – 1 (De-seed and tear)
Curry Leaves
Oil – 1-2 Table Spoons

Process:

1. In a pressure cooker, put a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on low to medium flame for 4-5 mts. Turn off heat.
2. Add lemon juice and combine. Keep aside.
3. Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4. Add this to the dal and combine. Serve with white rice or rotis.

Potato and French Beans Fry

Ingredients:

French Beans – ¼ Kg (stringed and chopped, boil with 1/4 tsp salt and pinch of turmeric for 4-5 min)
Potatoes – 2 (Peeled and cut into cubes)
Onion – 1 (Finely Chopped)
Turmeric Powder – 1 Pinch
Red Chilli Powder – 1 Table Spoon
Coriander Powder – ½ Table Spoon
Roasted Methi Powder – 1 Pinch
Salt to taste
Oil – ½ Table Spoon

For Talimpu:

Garlic Cloves – 3-4 (Crushed)
Curry Leaves – 11-12

Process:

1. Heat oil in pan, add garlic and fresh curry leaves and saute and fry it for 1 min. Add finely chopped onions. Saute till the onions turn transparent.
2. Add coriander powder, turmeric powder, chilli powder and methi powder and mix it. Add cubed potatoes and salt. Mix it once again and keep lid simmer till potatoes are almost cooked.
3. Add par-boiled french beans and mix. Sprinkle a few table spoons of water and place lid. Keeps simmer till beans and potatoes are tender.
4. Adjust salt if needed and stir fry without lid on high flame for 2 min and mix well. Turn off heat and serve with rice or roti.

Ingredients:

Chopped tender Plantain stem (Arati Davva) – 1 1/2 cups
Turmeric Powder – One pinch
Green Chilly – 1 (Vertically Sliced)
Ginger – 1 inch piece (Finely Chopped)
Tamarind Paste – 2 Table Spoons
Oil – 1 Table Spoon
Salt to taste

For Talimpu:

Mustard Seeds – ½ Table Spoon
Cumin Seeds (Zeera) – 1 Pinch
Split Blackgram Dal (Minappa Pappu) – 1 Table Spoon
Channa Dal (Senaga Pappu) – 1 Table Spoon
Dry Red Chilli – 1-2 Tear and De-seed
Curry Leaves – 10-12
Mustard Powder – ½ Table Spoon

Process:

• Arati davva and turmeric have to cook with salt in the diluted buttermilk till soft but not mushy. Have to drain water which is left over.
• Heat oil in a vessel and add the mustard seeds and let them fry. Add the cumin seeds, gram dal, channa dal until it turn in to golden brown, then add the curry leaves, green chilli, dry red chillis, ginger and asafetida.
• And then immediately add the arati davva pieces which are already cooked and combine for once. Now we can adjust the salt and add tamarind paste and combine. Now Cook on medium flame for about 8-9 min, till the rawness of tamarind disappears. The arati davva should retain a bit of crunch.
• Now we have to add the mustard powder and combine it. And then cook for a few seconds
and turning off the heat.
• Now it is ready to serve with hot rice.