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Showing posts from April, 2010

Crab Masala/ Peetalu Eguru

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I never tasted Crab meat but my husband says it tastes yummy. And he loves crab meat. In India we get small crabs where u clean them and cook as it is. But here In US we dont get those small crabs but get the jumbo size crab legs etc...
Last week my hubby bought these huge crab legs and wanted me to cook. Its been very long time that i cooked crab meat. Cooked it in bit different way and i was success. My Hubby loved it soo much. So here goes the recipe for u all.
We need:



Crabs legs 6
Spring onion/ green onions 2 bunches
Red onion 1 large
Green chillies 4
Tomato 1 large
Ginger garlic paste 1 1/2 sp
Garam masala 1sp
Haldi 1/4 sp
Chilli powder 1sp
Cilantro chopped 1/4 cup
Salt to taste
Oil 4 sps



Method:



Chop green onions and onions.
Cut the crab legs also to medium to small pieces.
U have to cook this crab with the shell on so need not take of the meat from the shells.
Heat oil in pan and add onions and green onions. Saute for 2 mits and add green chillies and ginger garlic paste.
Cook for 5 mits and ad…

Tomato Rice

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We need:


Tomatoes 2 large
Rice 2 cups
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Chana dal 1 sp
Curry leaves 6
Red chillies 2
Green chillies 2
Chilli powder 1sp
Haldi 1/4 sp
Salt to taste
Cilantro chopped 1/2 cup
Ginger Garlic paste 1sp
Oil 1/4 cup


Method:


Cook rice and keep aside.
Heat large pan and add oil.
Now add mustard, cumin,chana dal,curry leaves and red chillies.
Saute and add green chillies and chopped tomatoes.
Now add ginger garlic paste, haldi, salt and chilli powder.
Cook till tomatoes are soften and are easily mashedup when you press them with spatula.
Now add cooked rice and mix well.
Look for taste and add salt if required.
Now add cilantro and mix well.
Serve hot as it is or with yogurt(curd)

Beans Carrot Fry

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We need:


Beans 15
Carrot 2 large
Onion 1 small
Green chillies 2
Coconut grated 1/4 cup
Curry leaves 6
Cumin seeds 1/4 sp
Mustard seeds 1/4 sp
Udad dal 1/4 sp
Cilantro 1/4 cup
Chilli powder 1/4 sp
Haldi pinch
Salt to taste
Oil 4 sps



Method:



Heat oil in pan and add mustard, cumin, udad dal and curry leaves.
Saute and add chopped green chillies and onion.
Saute for 3 mits and add chopped carrot and beans.
Fry for 5 mits and add chilli powder, haldi, salt to taste.
Now cook on low flame for 5 more mits keeping lid on.
Remove lid and mix well. Now add grated coconut and chopped cilantro.
Saute for 2 mits and serve hot with rice or roti.

Mini Idly With Sambar

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We need:


Idly batter
Sambar
Mini idly tray




Method:




Click here for Sambar recipe.
Make mini idly's as u make normal idly's.
Now dip the idly's in sambar for 5 mits so that they suck the sambar and taste yummy.
Serve hot.

Beetroot Fry

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We need:



Beetroot 1large
Onion 1 medium Green chillies 1 Curry leaves 5 Mustard seeds 1/4 sp Cumin seeds 1/4 sp Chana dal 1 sp Garam Masala 1/4 sp Sambar Masala 1/2 sp Cilantro 1/4 cup Haldi pinch Salt to taste Oil 3 sps Method: Cut or grate beetroot as u wish to have. Heat pan and add oil. When oil is heated add mustard seeds, cumin seeds, chana dal, curry leaves, lengthwise cut onions and green chillies. Saute for 5 mits. When onions turn golden brown add grated or chopped beetroot. Fry for 5 mts and add salt, haldi, garam masala and sambar masala. Mix up well and cook for 3 more mits. Garnish with cilantro and serve with roti or rice.

Chintakai pappu/ raw tamrind dal

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Its Summer and am here with with tasty and tangy dal called chintakai pappu. Which means Raw tamrind dal. We use tamrind tree leaves also for making dal which is called chinta chiguru pappu. Have made raw tamrind dal and here goes the recipe.


We need:


Raw tamrind 4 to 5
Toor dal 1/2 cup
Green chillies 2
Curry leaves 4
Cumin seeds 1/2 sp
Mustard seeds 1/2 sp
Udad dal 1 sp
Red chilli 1
Oil 2 sps
Salt to taste
Haldi pinch



Method:


Wash the raw tamrind and dal and cook them in presser cooker both individually adding some water.

Once done cool the tamrind and remove the pulp or juice from it.Now add this to cooked dal and some water too.Add salt and haldi bring it to boil and switch off stove.Now make a tempering for the Dal.In a pan heat oil and add cumin, mustard, curry leaves, udad dal and red chilli.Add this to dal and serve with rice or roti

Palak Tomato Dal

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We need:



Palak/Spinach 1/2 bunchTomato 1 mediumOnion 1 smallGreen chillies 3Toor dal( Kandi pappu) 1 cupSalt to tasteCumin seeds 1/2 spMustard seeds 1/2 spRed chilli 1Curry leaves 4Garlic clove 1Udad dal 1spOil 2 spsMethod:Wash palak throughly and chop the leaves.Cut onon and tomato to medium pieces.In a presser cooker dal washed dal, palak, onion, tomato, green chillies and 2 cup of water to boil.Once the dal is cooked remove and mash the dal.Make a tempering in small pan heating 2 sps oil and adding cumin, mustard seeds, curry leaves, red chilli, udad dal and chopped garlic.Now add this to dal and serve with rice or roti

Tomato Brinjal Chutney

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We need:


Tomatoes 4
Brinjal 4
Peanuts 1/4 cup
Green chillies 6
Cilantro 1 cup
Cumin seeds 1 sp
Dhaniya powder 1/4 sp
Haldi pinch
Salt to taste
Garlic cloves 6


For tempering u need:


Cumin seeds 1/2 sp
Mustard seeds 1/4 sp
Red chillies 2
Curry leaves 4
Udad dal 1/2 sp
Oil 2 sps


Method


In a pan add 1 sp oil and cut brinjal pieces and green chillies.
When they r cooked remove and keep aside.
In the same pan add 1 more spoon oil and add cut tomato pieces, garlic, haldi and salt.
Once done keep aside and cool.
In a mixer add the cooked tomato mixture and cooked brinjal, roasted peanuts, dhaniya powder and cilantro.
Grind till smooth transfer to a bowl.
Now make a tempering. Heat oil and add cumin seeds, mustard seeds, red chillies, curry leaves and udad dal.
Fry for 2 mits and mix it with the chutney.
This chutney goes well with idly, dosa, upma, chapati and also rice.

Peanut chutney

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We need:


Peanuts 1cup
Red chillies 6
Jaggery 3sps
Tamrind water 1/2 cup
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Udad dal 1sp
Curry leaves 6
Oil 2sps





Method:




Roast peanuts and remove the skin.
Roast red chillies too.
Now in mixer grind peanuts and roasted chillies.
Now add salt, jaggery and tamrind water and grind once again.
Do not mix everything ata time and mix.
First grind peanuts and then add rest of the things
If required add some water to the chutney for grinding.
Now make a tempering.
Heat oil and add mustard seeds, cumin seeds, curry leaves,udad dal and red chillies.
Add this tempering to chutney and serve with dosa, idly etc...

Poori with Besan and Aloo curry( Pitla)

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We need:

Wheat flour 2cups Besan 4 sps Onion 1 large Aloo 1 medium Green chillies 2 Mustard seeds 1/2 sp Cumin seeds 1/2 sp Red chilli 1 Chana dal 1/2 sp Salt to taste Curry leaves 4 Haldi pinch Oil to deep fry poori


Method:
Add water to wheat flour and make a dough. This dough should be little harder than the chapati dough. Now heat pan and add 3 sps oil. Add mustard seeds, cumin seeds, chana dal, curry leaves and red chillies. Saute for 2 secons and add onions and chillies which are cut lengthwise. Saute for few mits and add aloo pieces. Fry for 2 mits and add 1 cup water. In a small bowl add 1/2 cup of hot water and besan and mix well. Now add this besan water to boiling water in pan and mix well. On low flame keep stiring for 5 to 7 mits so that no lumps are formed. Switch off flame and keep aside. In a large pan heat oil and make poories with the dough and deep fry them. Serve hot with besan aloo curry or pitla.