Ridged guard roti pachadi{dondakai pachadi}

Ingredients:

 

Green Chillies - 1/2 Cup
Ridged Guard Pieces - 1 Cup
Tamarind - Pinch
Salt up to your taste
Oil - Required
Mustered seeds 1 Tea Spoon
Jeera - 1 Tea Spoon
Garlic - 3 Cloves
Curry Leaves - Required
Red Chillies - 2

 

 

method:

 1.add oil in a pan fry ridged guard pieces for 5 mints and take out and kept a side. 

2.fry green chillies and garlic cloves separately and kept a side.mix all the 

3 items and grind for 2minuts,kept a side. 

4.next splutter mustered seeds add jeera and red chilly pieces and curry leaves add ground ridged guard pieces and green chillies then heat for 2 mints 

5.Serve with hot hot rice and enjoy the taste.

samosa with aloo curry

Aloo Pudina Koora

Ingredients:

• Potatoes – 4 (300gms0
• Green Chilies – 3
• Dried Mint Leaves – 1 1/2Tbsps (1gm)
• Cumin Seeds – 1/2tsp
• Coriander Powder – 1tsp
• Red Chili Powder – 1/4tsp
• Turmeric Powder – 1/4tsp
• Salt – To Taste (3/4tsp)
• Dried Mango Powder (Amchur) – 1/2tsp
• Oil – 3Tbsps

Preparations:

Take potatoes into a bowl & add water. Wash the potatoes thoroughly. Into a pressure pan add 125ml water and place a colander into it. Add washed potatoes to the colander and cover the pressure pan. Cook the potatoes in pressure pan on steam. After first whistle cook potatoes on low flame for 7 minutes. Remove the cooked potatoes and cool them for a while. Peel the boiled potatoes and cut them into small pieces.

Wash the green chilies and chop them finely.

Heat a pan and add the dried mint leaves. Fry stirring for few seconds till the mint leaves become crisp. Take these dried mint leaves into a plate and crush them with fingers.

Method:

Heat a pan and add oil to it. When oil is hot add the cumin seeds followed by chopped green chilies. Fry the ingredients stirring till green chilies are crisp. Then add turmeric powder, coriander powder, red chili powder and dried mango powder. Mix well and add boiled potato pieces. Mix well to coat the spices and then add salt and crushed mint leaves. Mix all well and fry the curry for two minutes. Once done, transfer the curry to a bowl and allow it to cool.

Meanwhile let us prepare dough for covering of Samosas.

Covering Of Samosas:

Ingredients:

• Maida – 80gms (1/2Cup)
• Nigella Seeds (Kalonji) – 1/8tsp
• Salt – 1/8tsp
• Oil – 10ml or 10gms
• Water 25ml (Approximately)

Preparations:

Take maida into a mixing bowl and add salt and nigella seeds (kalonji). Mix well and add oil to the flour. Incorporate the oil well into the flour and make a dough adding water little by little. Make a stiff dough and smoothen it by kneading well. Cover the dough and allow it to rest for 20 minutes.

Making Samosas:

After 20 minutes, observe tiny spots of salt on the dough. Knead the dough well and divide it into three equal portions. Smoothen out each ball by rolling between palms. Take a ball and start rolling. Lift the dough disc in between so that it doesn’t stick to the rolling board. Roll to the size of a palm and then stretch it by rolling into an oval shape. While rolling, maintain the thickness by lifting the disc at intervals. Now fold the puri to half and cut it at the mark to get two equal sized semi circular puris. Take these discs into a plate and cover with another plate to retain moisture. Make another foor semi circular disc with the remaining two dough balls. Stack all the semi circular puris in the plate and cover till use to retain moisture.

Now start making samosas. Turn the stack of semi circular puris upside down to get the first rolled puri on to the top. Keep the puris, curry and a bowl of water ready to make samosas.

Heat a pan and add sufficient oil to deep fry the samosas. Heat oil on low flame and start folding samosas.

Take a semi circular puri and wet the edges with wet finger. Bring together the flat side edges together and overlap them to get a cone shaped disc as shown in the movie. Press lightly to seal the edges. Hold the prepared cone between fingers. Add a tiny portion of the curry to the prepared cone and press it with finger to reach the tip of the cone. Then add sufficient quantity of filling. Press the filling with finger and add sufficient quantity. Wet the edged if required. Observe the portion where the edges were sealed to make a cone---opposite to this portion make a pleat by folding the puri as shown. Now fix the entire back portion with front portion and seal the edges by pressing. Seal properly by pressing so that the filling should not come out while frying the samosas. As the edges are wet it would stick easily. This fold allows the samosa to stand when made to. Without making the pleat, stick the edges of the cone together and observe that the samosa would not stand. Hence to make standing samosas make a pleat otherwise one would get sleeping samosas!!!

Prepare as many samosas as the oil in the pan can take---remaining fry in another batch---but do not overload the pan. Here I made three samosas for the first batch. Cover the remaining puris to retain the moisture.

Spread a paper napkin in a plate and keep it ready---after frying the samosas place them on paper napkin to soak excess oil.

The oil is just hot—neither too hot nor cold. Drop the prepared samosas carefully and fry them on LOW FLAME ONLY. When fried on low flame the samosas get crispier from inside. After few seconds, turn the samosas carefully with a ladle and fry the other side. Fry turning the samosas on low flame till they are slightly crispier and starts changing color. Then increase the flame to medium and fry turning in between. Fry the samosas till they get nice golden brown color. With the help of a slotted ladle carefully remove the samosas from oil and place them on paper napkin to soak excess oil. Now switch off the stove and start making the remaining three samosas. During the process of folding the samosas, the oil gets cooled to sufficient temperature to fry the next batch. After folding the remaining three samosas, switch on the flame and carefully drop the samosas in oil and fry as mentioned above.

The fried samosas taste good as they are as they have a flavorful filling in them. They can even be served with Chat Chutney, SweetSour Chutney or even ketchup. Serve the crispy and tasty to your family members and get all praises.

kobbari tomato chutny

Ingredients:3 ripe yet firm tomatoes, sliced
1/4 cup grated coconut
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/split gram dal/minapa pappu
2 tsps chana dal/senaga pappu/bengal gram
1/4 tsp jaggery or sugar (optional)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1 tsp oil
1/2 tsp mustard seeds
pinch of hing/asafoetida/inguva
few curry leaves

1 Heat oil in a cooking vessel, add the cumin seeds and let them brown, add urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from fire and cool.
2 In the same vessel, add the sliced tomatoes and saute till the moisture evaporates. Turn off heat and cool.
3 Grind the grated coconut mixture. Next add the cooled tomato mixture, salt and jaggery and make a paste. Add few tbsps of water, if required.
4 Heat oil in a pan for seasoning, once hot, add mustard seeds and as they splutter add hing and curry leaves and saute for a few seconds and turn off heat and pour over the chutney.
5 Serve with tiffins like dosa or idli.

vankai tamato pickle (brinjal tomato pachadi)

.

Ingredients:1 large brinjal, preferably white or else purple
1 onion, finely chopped
1″ ginger, finely minced
2 tomatoes, finely chopped
2 green chillies, finely chopped
pinch of turmeric pwd
1 tbsp finely chopped coriander leaves
salt to taste
Poppu/Tadka/Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes
1-2 dry red chillis, tear and de-seed
10-12 fresh curry leaves

1 Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp with a fork and keep aside.

2 Heat oil a vessel, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, ginger, hing or garlic and curry leaves, fry for a few more seconds. Don’t burn them. Add the chopped onions and saute for 3 mts. Add turmeric pwd and combine.

3 Add the chopped tomatoes and salt and cook for 6-7 mts till they turn soft. Add the mashed eggplant and combine well. Cook for 3-4 mts.
4 Garnish with chopped coriander leaves. Serve with rice or rotis.

chettinad tomato cutny for idly

Ingredients

• Onion - 1, finely sliced
• Tomatoes - 2 large, sliced
• Chana dal - 1 1/2 tbsps (Bengal gram/senaga pappu)
• Dry red chilies - 2
• Green chilies - 1
• Ginger - 1/2 " finely minced
• Coconut milk - 3-4 tbsps
• Salt to taste
• Cooking oil - 1/2 tbsp
• For tempering/poppu/tadka:
• Mustard seeds - 1/2 tsp
• Red chilies - 2
• Curry leaves - a sprig
• Asafoetida - pinch

Method

1. Heat oil in a vessel. Once the oil is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. Remove the dal, green chili and red chilies from oil and keep aside to cool.
2. In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
3. Blend the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. Remove onto a serving bowl.
4. Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
5. Pour this tempering over the chutney and serve with idli or dosa.

andhra village chicken curry

ingredients

• Chicken: 1 kg, washed and cut into bite sized pieces
• Onions: 2 finely chopped
• Ginger garlic paste: 1 tbsp
• Green chillis: 2 slit length wise half way
• Tomato puree: 1 cup
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 1/4 tsp
• Coconut milk: 1 cup
• Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
• Curry leaves: saute in a tsp of oil till crisp (for garnish)
• Salt: to taste
• Oil: 2 tbsps
• Dry roast and make a paste:
• Dry Red Chilies: 5-6
• Poppy Seeds: 1 tbsp
• Peanuts: fistful
• White Sesame Seeds: 1 tbsp

Method

1. Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
2. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
3. Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
4. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
5. Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
6. Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
7. Finally add the garam masala pwd, mix well. Turn off heat.
8. Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.

egg kurma

Ingredients:5-6 boiled eggs
2 onions, finely chopped or sliced
1 tsp ginger garlic paste
1 large tomato, chopped
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
salt to taste
few curry leaves
8-10 fresh mint leaves
2 tbsps oil
chopped coriander leaves for garnish
Dry roast for 2 mts and grind to a paste:
3/4 tsp saunf
1 tsp khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated fresh coconut
5-6 cashew nuts

1 Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
2 Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.
3 Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
4 Serve with pulao, biryani, coconut rice or rotis.