-->

Monday, May 25, 2009

Broccoli Stir Fry

Ingredients:

3-4 florets of Broccoli 

Salt to taste

Pinch of Pepper powder

1-2 Green Chillies

2 Garlic pods

2 tsp Butter

Recipe:

Wash the broccoli and cut them into medium sized pieces as shown in the picture below. Cut green chillies and garlic into small pieces as shown in the picture below.
Put butter in a thick bottomed vessel/pan and heat. Add finely chopped garlic and fry them for about 1-2 mins in medium flame until it gives nice aroma. Add chopped green chillies and fry them for about 1 min. Add chopped broccoli, salt and fry them for about 15 mins in medium flame. 
Sprinkle little amount of pepper and serve hot. This recipe is from Nan Prapancha. Thanks Vanitha for this recipe.

Kadle Usli

Ingredients:

1 cup Chickpeas/Kabool Kadle/Chana

Salt to taste

Pinch of Chilly powder

1-2 Green Chillies

3-4 tsp grated Coconut

2-3 Curry leaves

2-3 strands of Coriander leaves

1/2 tsp Mustard seeds

2-3 tsp Oil

Recipe:

Soak chickpeas in water for about 8-10 hrs. Wash them in water for about 2-3 times.
Cook soaked chickpeas by adding salt, chilly powder and little amount of water in a pressure cooker.(2-3 whistles).
Cut green chillies into two pieces. Chop coriander leaves into small pieces.
Put mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped green chillies and fry them for few seconds. Add cooked chickpeas, grated coconut and mix them well. Keep the usli in low flame for about 2-3 minutes. Garnish with chopped coriander leaves and serve hot.

Sweet Corn Dosa

Ingredients:
3 - 3.5 cups Sweet Corn / Corn
1.5 cups White Rice
1-2 tsp grated Coconut
Salt to taste
Oil/Ghee
Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice, grated coconut, sweet corn into smooth paste by adding sufficient amount of water. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 8-10 Sweet Corn Dosas.

Taro Root Pulusu

Ingredients:

3-4 Taro Roots / Beenu Kesavu / Kesuvina Gadde

6-7 Curry leaves

2-3 Green Chillies

1-2 Red Chillies

1/2 tsp Ginger Garlic Paste

1 tsp grated Coconut

5-6 strands of Coriander leaves

1/2 small Onion

Salt to taste

2 grape sized Tamarind

Grape sized Jaggary

Pinch of Asafotida powder / Hingu

Pinch of Turmeric powder

3/4 tsp Coriander powder

1/4 tsp Red Chilly powder

1/2 tsp Mustard seeds

1/4 tsp Cumin seeds

6-7 Fenugreek seeds

4-5 Curry leaves

2-3 tsp Oil

Recipe:

Put tamarind, little amount of water in a bowl. squeeze it and keep it aside.

Peel the taro roots, wash them and cut them into medium sized pieces as shown in the picture below. Chop onion, coriander leaves into small pieces as shown in the picture below. Chop green chillies into medium sized pieces. 

Put oil, red chillies, mustard seeds, cumin seeds, fenugreek seeds in a thick bottomed vessel/pan. Once it starts spluttering, add asafotida powder, curry leaves, ginger garlic paste, chopped onion, green chillies and fry them for about 4-5 mins in medium flame until onion turns golden brown. Add turmeric powder and fry them for few seconds.

Add tamarind juice. Add little amount of water, salt, coriander powder, red chilly powder, finely grated coconut, jaggary and bring them to boil. Keep this in medium flame for about 5 mins. Add the taro roots and cook them properly.(Add water, salt, tamarind juice if required.) This recipe is from vahrehvah. Thanks Sanjay for this recipe. It goes well with rice.

Taro Root(Kesuvina Gadde) Palya

Ingredients:
3-4 medium sized Taro Roots / Beenu Kesavu / Kesuvina Gadde
Pinch Of Turmeric powder
Pinch of tamarind powder / Little amount of Tamarind pulp
1/2 tsp Chilly Powder
Salt to taste
3-4 tsp grated Coconut
2-3 Curry leaves
1/2 tsp Black Gram seeds
1/4 tsp Mustard seeds
2 tsp Oil

Recipe:

Peel the taro roots and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped taro root 2-3 times in water.

Put chopped taro roots in a thick bottomed vessel/pan. Add pinch of turmeric powder, chilly powder, tamarind powder, salt, water and cook them by covering a lid. Stir it once in every 2-3 mins.

Once the water is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.