Ingredients :
Big green chillies 250 gms
besan flour – 250 gms
salt – to taste
red chillie powder – 1 tsp
garammasala powder – 1 tsp
pudina/mint leaves 1/2 cup
til/sesame seeds 1/4 cup
green chillies – 2
tamarind paste – 2 tbsp
Wash and dry the chillies. Make a vertical slit on each chilly and remove the seeds. Boil them for five minutes and cool. Fry sesame seeds, mint leaves and green chillies in an empty pan and make paste adding salt and tamarind paste. Stuff this into the boiled big chillies.
Seive besan flour and add red chillie powder, garam masala, dhaniya powder, eating soda and salt as per taste and make into a thick and soft batter and leave it for half an hour. Heat oil in a pan. Dip each stuffed chillie in the batter and fry in the oil on medium flame till they turn golden brown. Serve hot with tomato sauce or pickle..
You can even stuff the chillies with potato curry and onions and also green tamarind pickle which u already have at home. or make a paste with powdered ajwain, salt, coconut powder and tamarind paste and stuff this in chillies to make bajjis.. and you can also try this non- veg stuffing of dry kheema curry for a change…
Popularity: 32% [?]
Tags: snacks, vegetarian
Potatoes – 250 gms
Chana dal – 100 gms
onion – 1
Curry leaves -1 sprig
Coriander leaves – 1 sprig
Turmeric powder – 1/4 tsp
Red chillie powder -1 tsp
Salt – as required
Ginger garlic paste-1 tsp
Garam masala -1/4 tsp
Oil – 2 tbsp
Clean the dal and soak in water for half an hour. Chop the onions . Peel the potatoes and cut into requried size. Heat oil in a pan and fry the chopped onions till soft. Add curry leaves, turmeric powder ginger garlic paste, potato peices, red chillie powder , salt and mix well and cover. Keep it covered and cook for two minutes and add the drained chana dal and mix well and cook till done on slow fire. Add a cup of water if required. When the curry is done add chopped coriander leaves and garam masala and mix well. This curry is fast to make and goes well with rice and chapathis and also tastes yummy..
Popularity: 21% [?]
Tags: curry, vegetarian
Colocasia /Arvi/Chamadumpa – 250 gms
Tuar dal /kandipappu – 200 gms
Onion – 1
Curry leaves – 1 sprig
Coriander leaves – 2 sprigs
Turmeric powder – 1/4 tsp
Red chillie powder – 1 tsp
Salt – to taste
Tamarind paste – 2 tbsp / 1/4 cup of thick tamarind juice
Oil – 3 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Peel the colocasia and cut into required size . Clean the dal , wash and cook in the pressure cooker till half done ( two whistles ) adding requried water, little turmeric, and half a spoon of oil. Add chopped onion, slit green chillies, curry leaves. turmeric, red chillie powder , tamarind juice , salt as required, colocasia. Mix well and cook for ten minutes more ( two whistles more ) or til the dal and colocasia are well cooked. Heat oil in a pan . Add mustard and cumin seeds . After they splutter remove and add to the dal mixture ..Serve with rice or chapathis..
Popularity: 23% [?]
Tags: dal, vegetarian
Cluster beans – 250 gms
onions – 2
Ginger garlic paste – 1 tsp
Turmeric powder – pinch
Red chillie powder – 1 tsp
Salt – to taste
Garam masala powder – 1 tsp
Curry leaves – 1 sprig
Oil – 3 tbsp
Wash the cluster beans and cut into one inch peices. Chop the onions. Heat oil in a pan and fry the onions till soft and translucent. Now add ginger garlic paste and turmeric and fry a little. Add red chillie powder, curry leaves and cut beans along with salt and mix well . Fry them on slow fire for five minutes. Now add a cup of water and cook on medium fire till the beans are soft and cooked. Add garam masala and mix well. Serve hot. This goes well with rice and chapathis.
Popularity: 28% [?]
Tags: curry, vegetarian
Cooked rice – 3 cups
Lemon – 1
Red chillies – 4
Curry leaves – 2 sprigs
Coriander leaves – 2 sprigs
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal - 2 tsp
Groundnut – 1/4 cup
Turmeric powder – pinch
Hing – pinch
Salt – to taste
Oil – 2 tbsp
Cook rice so that each grain is separate. Add salt and mix well and keep aside. Heat oil in a pan and add hing . Now add mustard seeds, cumin seeds and red chillies. When they splutter add curry leaves , urad dal , chana dal and turmeric powder. When they turn light brown remove from fire and add lemon juice. If u heat the lemon juice it will become sour.. Now add this to the rice along with finely chopped coriander leaves and mix well. Keep it covered for atleast ten minutes and serve with any pickle..
Popularity: 12% [?]
Recent Comments