Tuesday, September 13, 2016

Chilli Gobi / Indo-Chinese Cauliflower Fry

Serving size : 4 to 5
Courtesy : Eenadu Sunday

Medium size one (cut into florist)
2 (cut into chunks)
Green chillies
10 (slit and cut into 2” size)
10 flakes (peeled and chopped)
Curry leaves
3-4 strings
Soy sauce : 2 tbsp
Red chilly sauce : 2 tbsp (or)
Garlic Red chilly :2 tbsp
Tomato sauce : 1 tbsp
Vinegar : 1 tbsp
½ tsp (optional)
Red food color
¼ tsp (mix in tbsp water)
For deep frying
For batter:
Corn flour ½ cup
All purpose flour ¼ cup
Rice flour 2tbsp
Red chilly powder 1tsp
Salt to taste
Egg white 1

  • Wash and drain cauliflower in  saltwater for couples of times. Drain the water well.
  • In a mixing bowl add all the batter ingredients and mix in water. Batter should be like dropping consistency.
  • Heat oil for deep frying. Dip each florist and deep fry till it turns into crispy and nice golden color. Keep it aside
  • Heat 2 tbsp of oil in a Wok or kadai. Fry chopped garlic, green chillies and curry leaves.
  • Add onions and fry on high flame for a minute. Then,
  • Add all sauce vinegar. and food color. Give a stir and add fried cauliflowers, pepper powder and ajinomoto. Mix well till all the flavours coated well.
  • Off the flame and serve.

Monday, September 5, 2016

Chettinad Fish Curry/ Pulusu

Serving size : 4
Courtesy :   Eenadu Sunday

Roha Fish / Rava Fish
1 kg (curry cut)
2 medium size (chopped)
1 medium size ( cut into cubes)
Green chillies
2 slitted
Lemon size(soak and extract the pulp)
Tempering Ingredients:
Garlic flakes - 4 flattened
Curry leaves - few
Mustards - 1 tsp
Fenugreek - ½ tsp
Red chillies - 2
Masala paste
Onion 1 ( roughly chopped)
Tomato 1 (roughly chopped)
Coriander seeds 2 tbsp
Jeera seeds 1 tbsp
Grated fresh coconut ¼ th cup
Red chilly powder 4 tsp
Turmeric 1 tsp
Salt to taste

Preparations before cooking:
  • Soak Tamarind and extract the pulp. Use 2- 3 glasses of water. It should be watery.
  • For masala, fry onion and tomato in 2 tsp oil. Transfer to mixer jar. Add remaining ingredients listed under masala paste and make into a fine paste. If required add water to form a paste.
  • Clean the fish and wash at least 5 to 6 times under tap water. Drain the fish and keep aside.
  • Heat oil in a wide pan. When oil is nice and hot, add tempering seasonings. Fry for a minute.
  • Fry onions, green chillies and tomatoes. Fry till tomato are cooked and mashed.
  • Then, add masala paste and fry till oil floats.
  • Add seasonings and tamarind water. Allow to boil for 5 mins.
  • Add fish pcs carefully. Check the seasoning. If needed add according to your spice level.
  • Continue boiling for another 10mins on medium high flame.  
  • Off the flame and let it cool down for 5 - 10 minutes.
  • Squeeze the lemon juice. Mix well.
  • Serve along with Hot rice.

Chamadumpalu Bendakaya Pulusu/ Arrowrrot and Bendi Curry

Chamadumpalu/ Arrowroot
200gms (peel and cut into chunks)
Lady Finger/ Bendi
100gms (cut into 2” pecs)
2 medium sized (chopped)
Green chilies
Tempering seasonings:
Mustard's - ½ tsp
Fenugreek -¼ tsp
Garlic -2 flattened
Red chilies - 2
Curry leaves - few
Hing pinch (optional)
lemon size (soak in water, and extract the     juice)
Red chilly 1tsp
Salt to taste
Turmeric 1/4 tsp
Jaggery (grated)
1 tbsp

  • Heat tbsp oil in a pressure pan. Fry Bendi till it turns to semi crispy. Pull out to a plate
  • Heat remaining oil in same pan. Starting with tempering, follows onions and green chilies.
  • When onions becomes translucent. Add chamadumpalu chunks and Fry well. Add seasonings and mix well.
  • Pour 2 cups water. Cook on high flame up to 3-4 whistles. Off the flame
  • Remove the lid. Add tamarind juice, jaggery and fried Bendi. Allow to boil for 5-10mins. Off the flame.
  • Serve on hot rice.

Thursday, July 2, 2015

Mango Curry

1 ( peel and cut into chunks)
1 cup chopped
Green chillies
3-4 slit
Seasoning s
Chilly powder 1 tsp
Turmeric 1/4 tsp
Salt to taste
2 tsp
Cumin seeds 1/ 4 tsp
Mustard’s 1/4 tsp
Fenugreek 3-4 seeds
Red chilly 2
Curry leaves few
2 tsp powder

  • Heat oil in a pressure pan. Give a quick stir with the tempering ingredients.
  • Add onions and green chillies.
  • When onions turns to pink add turmeric, curry leaves and mangoes chunks. Mix gently and allow to cook for couple of mins in medium flame.
  • Add salt, red chilly powder and Jaggery. Give a quick stir.
  • Pour ½ cup water and close the lid.
  • Keep on high flame and cook up to one steam. Off the flame and wait, till pressure is released.
  • If any excesses water, evaporate till the curry is almost dry.
  • Serve with roti or hot rice.

Wednesday, July 1, 2015

Palak Soup

Courtesy: http://www.tarladalal.com/

6 cups ( tightly packed)
Garlic peeled
10-12 flakes
1 cup ( chopped)
3 cups
Milk ( fat free)
2 cups
2 tsp
to taste
Fresh pepper powder
1 tsp

• Heat 2tsp of oil, fry garlic and onions till translucent.
• Add palak and cook till you see water releases from palak.
• At this time, add water and pressure cook upto 2 - 3 steam's. Off the flame and wait for 2 mins. Then release the pressure.
• Cool it down. Blend into puree using a hand blender or in a blender.
• Pour the milk. Add pepper and salt. Stir well.
• Bring to boiling point. Off the flame and serve  hot 

Wednesday, April 23, 2014

Gobhi Parata

Paddu's recipe house
Stuffing Ingredients:

2 cups (grated)
Cumin seeds
1 tsp
Garlic flakes
2-4 (peeled)
Coriander leaves
small bundle (finely chopped)
Cumin seeds
1 tsp
to taste
Lime (or) Chat masala
1 tsp (or) ½ tsp
2 tbsp (finely chopped)

  • In a mixer jar grind green chillies, cumin, coriander, garlic, chaat masala or lime juice and salt into a coarse paste.
  • In a mixing bowl combine grated gobhi, onion and masala paste. mix it well with hand. keep aside.

Parata Ingredients:

Atta / Wheat flour
3 cups
to taste
as required
2 tsp (optional)

  • Mix all the ingredients except water.
  • Knead like a regular chapati dough.
  • Cover the dough with a wet cloth for 30 minutes

Making Parata’s:

  • Once knead the dough and divide into small portion. Make them into balls.
  • Dust in the dry flour and roll into a small size roti.
  • Stuff the gobhi masala and close it from all the side.
  • Pat it lightly with your hands like a small size patties. Dust in the flour and slowly roll it like chapathi.
  • Place it on hot tawa or non stick pan and bake it both the sides. As per your desire drizzle oil or ghee both the side.

Plating & serving:

  • In a bowl mix tbsp of mango pickle or any other pickle in 3 tbsp of curd.
  • Serve with Pickle chutney and Egg bhurji or any other curry.

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