When one thinks about Indian food the first thing that comes to mind are the curries. In fact, people in the world may not be aware of the various vegetable dishes that are made across the length and breadth of the country, but they definitely know about the curries of India. A proof of this is the number of restaurants serving this dish, as a specialty cuisine. World leaders have traveled to India and as part of the menu request is a variety of the curries made here.
SAMBAR
A popular dish of south India is a tomato and vegetable curry known as sambhar. This is served with rice, idli or dosa. Given here is the sambhar recipe:The ingredients:2 Cups of toor dal4 red chilles4 green chilles¼ teaspoon methi1 teaspoon sambhar masala powderA pinch of hingSalt to tasteOil2 teaspoons mustard½ teaspoon turmeric powder¼ teaspoon tamarind pasteDiced vegetables like drumstick, green pepper, brinjal and okra2 ½ cups of water Take a hollow cooking utensil and pour the water into it, let it come to a boil. Then add the turmeric powder and toor dal. Let the mixture boil and then separate the water from the dal and keep them aside. Pour the turmeric toor dal water into a hollow cooking dish and to this add the vegetables and salt. After this is cooked add in the turmeric paste. Then take a cooking pan, heat some oil and cook the methi, mustard, chillies, hing, turmeric powder and sambhar masala powder, together. Add this to the vegetables and then add the toor dal and let the entire mixture cook for about ten minutes.
A popular dish of south India is a tomato and vegetable curry known as sambhar. This is served with rice, idli or dosa. Given here is the sambhar recipe:The ingredients:2 Cups of toor dal4 red chilles4 green chilles¼ teaspoon methi1 teaspoon sambhar masala powderA pinch of hingSalt to tasteOil2 teaspoons mustard½ teaspoon turmeric powder¼ teaspoon tamarind pasteDiced vegetables like drumstick, green pepper, brinjal and okra2 ½ cups of water Take a hollow cooking utensil and pour the water into it, let it come to a boil. Then add the turmeric powder and toor dal. Let the mixture boil and then separate the water from the dal and keep them aside. Pour the turmeric toor dal water into a hollow cooking dish and to this add the vegetables and salt. After this is cooked add in the turmeric paste. Then take a cooking pan, heat some oil and cook the methi, mustard, chillies, hing, turmeric powder and sambhar masala powder, together. Add this to the vegetables and then add the toor dal and let the entire mixture cook for about ten minutes.
s:
1 Cup rice
1 Cup rice
• 1 Cup dal mixture (toor, urad and gram dal)
• 1/4 Cup cabbage (chopped)
• 1/4 Cup onions (chopped)
• Few drumstick leaves
• 5 Red peppers
• 1/2 tsp Hing
• Salt to tasteHow to
make Adai:
Soak rice and dal mixture for 1 hour.
Add salt, red peppers and hing
Grind it.
Add curry leaves, chopped cabbage, onions and drumstick leaves.
Heat the pan.
Put the flour mixture and make into a flat shape.
Poke small holes and spread oil along the edges.
Turn over till it is cooked.
Adai is ready.
Soak rice and dal mixture for 1 hour.
Add salt, red peppers and hing
Grind it.
Add curry leaves, chopped cabbage, onions and drumstick leaves.
Heat the pan.
Put the flour mixture and make into a flat shape.
Poke small holes and spread oil along the edges.
Turn over till it is cooked.
Adai is ready.
MURUKKU
Ingredients:
• 2 cups Rice Flour
• 1/2 cup Urad Flour
• 1/2 cup Besan Flour
• 1/2 cup Butter
• 1 1/2 cup Water (to knead)
• 2 tsp Red Chili Powder
• 1 tsp Cumin Seeds
• A fistful of Sesame Seeds
• Salt to taste
• Oil for frying
How to make Muruku:
Take a bowl and put rice flour, urad flour, besan flour, cumin seeds, sesame seeds, red chili powder, sesame seeds, and salt into it. Mix them well.
Soften the butter and add it into the mixture.
Now add water slowly into the mixture and knead it to make soft dough.
Place a lump of dough in Muruku Maker. Pipe out the patterns, forming circles, on a greased plate.
Heat oil over medium flame.
Carefully fry murukus in the oil, without touching each other.
Fry till they turn light golden brown in color.
Place the murukus on a kitchen paper towel, to drain the surplus oil.
Allow them to cool.
Murukku is ready to eat. Store in a dry container.
ADHIRASAM
Ingredients:
• 1/2 kg Rice
• 300 gm Jaggery
HOW TO MAKE ADHIRASAM
• Oil for fryingHow to make Adhirasam:
• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• issolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.
Aloo Bonda Recipe
Ingredients:
• 4 Potatoes • 2 Cups besan • 2 Green chilies • 1/2 tsp Turmeric powder • 1/2 tsp Red chilli powder • 1/4 tsp Garam masala • 2 Cups oil
How to make Aloo Bonda:
•Boil the potatoes and mash it properly.
•Add red chili powder, garam masala, chopped green chilies to mashed aloo.
•Make ball of mashed aloo mixture.
•Add water to besan and make a batter of medium consistency.
•Now add turmeric powder and salt to batter.
•Dip each ball in the batter.
•Fry it till it turns golden brown.
•Serve hot with tomato ketchup.
Banana Vada Recipe
Ingredients:• 4 Raw bananas • 1 Cup soaked chana dal • Chopped onions • Coriander • 2 Spoons of rice flour • 3-4 Green chilies • Salt to taste • Ginger • Oil
How to make Banana Vada:
•
Peel off the raw bananas and cook in a pressure cooker.
•
Mash them and leave aside.
•
Mince the soaked chana dal, green chilies and ginger into fine paste without using water.
•
Add banana paste, chopped onions, rice flour, salt and coriander.
•
Mix properly and give it the shape of cutlets.
•
Deep fry till golden brown.
•
Banana Vada is ready.
•
Serve with tomato ketchup.
Capsicum Curry
Capsicum curry is my sister's speciality. I learnt it from her and it is very easy to prepare and tasty too.
Few do not like because of its watery nature, but it is worth due its nutritional value.
Capsicum is also called as "Pepper".
Info from Wiki
The misleading name "pepper" (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns were a highly prized condiment. Today, the term "bell pepper" or "pepper" or "capsicum" is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the fruit is simply referred to as a "pepper", whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called "capsicum".
Ingredients:Capsicum - 5 or 6Onions - 2Curry Leaves - FewGreen Chilli - 3Oil - 2 TspTurmeric Powder - 1/2 TspMustard Seeds - 1/4 TspSalt - As required
To Grind:Red Chilli - 5Urad Dhal - 1 TspChanna Dhal - 1 TspCoriander Seeds - 2 TspsCoconut - 6 Tsps
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