Thursday, October 31, 2013

PACHI PULUSU



Tamarind
medium big size ball
Water
1 litre
Sesame
2 tbsp
Green chillies
10-15
Red chilly powder
½ tsp
Onions medium small
2 (chopped)
Sugar
2 tsp
Oil
2 tbsp
Tempering seasonings
Urad - 1 tsp
Mustards - ¼ tsp
Cumin seeds - 1 tsp
Garlic - 3 flakes
Red chillies - 2
Curry leaves - few
Coriander leaves 2 tsp chopped
Coriander leaves/ Cilantro
2 tsp chopped

  • Dry roast sesame till light brown in color.
  • Heat tbsp oil in a kadai and fry the green chillies. Remove from oil and cool it down.
  • Make a fine paste with roasted sesame and green chillies. Keepa aside
  • Extra the juice from tamarind with litre water. The the juice should be lite.
  • Add red chilly powder, turmeric, salt and sugar and sesame-green chillies paste. Mix well without any lumps.
  • Prepare tempering with the remaining oil in the same kadai. Pour on the above prepared tamarind water.
  • Add onions and chopped cilantro.
  • Serve with rice and chicken fry as side dish

Monday, October 28, 2013

CHILLY PANEER




Serving persons : 4-5
Cooking time : 15 mins
Preparation time : 10 mins
Courtesy : Nishamadulika.com (youtube)


Paneer
400gms (cut into cubes)
Capsicum
250gms (diced)
Onions
1 cup (diced)
Green chillies
10-12 (slitted)
Whole garlic bulb
1 (peeled and crushed)
Curry leaves
2 strings
Mint
10-15 leaves (chopped finely)
Sauces
Tomato sauce - 3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1 tbsp
Tangy sauce - 1 tsp (optional)
Vinegar
1 tsp
Tangy sauce (optional)
1 tsp
Ajinomoto
2 pinches
Salt
to taste
Corn flour
3 - 4 tbsp

  • Dust paneer cubes in corn flour and keep them aside.
  • Heat 2 tbsps oil in a wide pan. Drop the paneer pcs and fry till they turn into light golden brown in color all the sides. Remove to a plate and keep aside.
  • In the same pan heat 2 tbsps of oil. Keep the flame high and fry one by one  garlic, green chillies, curry leaves, onions, capsicm and paneer.
  • Now add as listed the above sauces. ajinomoto, salt and pepper powder. Mix well.
  • At the end add chopped mint leaves and stir well.  Off the flame and serve hot.
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