NAARISAKHI IRON COOKING CONTEST,JUNE' 2010

Naarisakhi's june'10 contest  "IRON COOKING CONTEST" and my entry for this contest "SOY STUFFED TOMATO CURRY". They announced my entry as first prize and reward me with 50 cash points.
Thanks to Naarisakhi administration .

My entry:
http://www.narisakhi.com/showthread.php?1968-Iron-cooking-contest-june-10-Soya-stuffed-tomato-curry 

Contest winners:

http://www.narisakhi.com/showthread.php?1933-NaariSakhi-June-10-contest-and-winners 

Other entries for this contest:

http://www.narisakhi.com/showthread.php?1963-Iron-cooking-contest-jun-10-Quick-and-nutritious-meal

http://www.narisakhi.com/showthread.php?1964-Iron-cooking-contest-june-10-Tri-bean-salad&p=21668#post21668

SOYA STUFFED TOMATO CURRY

Main Ingredient: Tomato and Soy Granules

Servings: 4-5persons

Time to Prepare: 40-45mins

INGRIDENTS FOR STUFFING:

Roma Tomatoes (medium sized)	4
Onions	1/2 cup (finely chopped)
Soy granules	1/2 cup
Green chillies	2
Ginger Garlic paste	1 tsp
Garam masals powder	1/4tsp
Coriander leaves	2tbsp (finely chopped)
Curry leaves	few
Lime juice/ Amchur	1tsp
Turmeric	1/4tsp
Salt	to taste
Oil	2tbsp
Water	2 1/2cups

STUFFING DIRECTIONS:

•  Cut the tomatoes into half and scoop out the seeds and juice. Apply little salt and oil to the tomatoes and bake them in oven at 200 F for 3-5 min. Remove from the oven and keep aside. 

• Add pinch of salt to the water and when its boiling add soy granules and cook for 5 min. After 10 min drain out the water. Make sure you squeeze out all the excess water as you don't want any moisture in the soy granules.
• Heat the oil in a pan, fry the onions, green chillies and curry leaves. When the onions turn into light golden brown, add ginger garlic paste and fry for a min. Now add the boiled soy granules, salt and turmeric powder and mix well. Fry in a medium flame for 5mins. Now finally add the amchur/lime juice, garam masala powder and chopped coriander leaves and mix well. 

•  Now stuff the soy mixture into tomatoes and keep aside. Now your stuffed Soy Tomato is ready.  

GRAVY INGREDIENTS:

Onion Paste	1 cup
Tomato (medium sized)	1 (paste)
Ginger Garlic paste	2tsp
Green chillies	6 (coarse paste)
Poppy seeds/ Khus Khus	1tbsp
Dry coconut powder	2tbsp
Groundnuts	2tbsp
Sesame	1tbsp
Coriander powder	2tsp
Cumin powder	1tsp
Amchur	2tsp
Garam Masala powder	1/2tsp
Sour Cream	2tbsp
Oil	4tbsp
Whole garam masala	1 bay leaf, 2 cloves, 1 Cardamom, piece of cinnamon & 1/4tsp sajeera.

•  Dry roast Ground nuts, Sesame, Poppy seeds and Dry coconut. Together make into fine paste.

GRAVY DIRECTIONS:

• Heat the oil in heavy bottomed vessel. Fry whole garam masala for 30 sec. Now add onion paste and fry, until raw smell disappears. When the onion paste turns into light golden brown, add ginger garlic paste and rough paste of green chillies. Fry for a min.
• Now add khuskhus, groundnuts, sesame and dry coconut paste and fry for couple of Mins and add all the remaining powders except garam masala and fry for another 3mins. Keep stirring continuously. If the gravy sticks too much to the bottom add a very little quantity of water.
• Now add the tomato puree and cook until raw smell disappears. When oil leaves on edges, add sour cream and stir continuously for 3 more mins.
• Add the seasonings (salt to taste and 2tsp of red chilly powder).
• Now add 3/4th cup of water to the fried paste and bring to boil. Continue the boiling for another 3-4mins. Check the seasonings.

• Now put the stuffed soy tomato carefully and cook in a medium lower flame for 5-10mins. (Do not stir with spoon and do not cover with lid). 

• When gravy thickens turn off the flame.

SHIFTING TO SERVING DISH:

1. First, take out the stuffed tomatoes carefully into a plate.
2. Pour the gravy into serving dish.
3. Replace the stuffed tomatos carefully into the dish. 
4. Garnish with Onion slices, green chilles and coriander leaves. 

NOTES:

1. Both the steps can be prepared parallel.
2. Baking the tomatoes in the oven is optional . You can cook them along with the stuffing. The cooking time and water measurement should be increased as necessary. 
3. Do not stir or cover with the lid after stuffed tomatoes are dropped into the gravy. 
4. If you don't want to use Soya granules, you can always substitute with grated paneer, cooked vegetables (carrot,beans,potato, peas) etc.

 

PALLI-KOBBARI CHUTNEY/ GROUNDNUTS-COCONUT CHUTNEY

Groundnuts	1/4th cup (dry roasted)
Fresh coconut	1/2cup (grated)
Ginger	1" piece (chopped)
Tamarind	key lime size (soak in water)
Green chillies	6-8 (split)
Cumin seeds	1tsp
Salt	to taste
Curry leaves	few
Urad dal	1tsp
Mustard's	1/2tsp
Red chilly's	2 (break into pieces)
Oil	2tbsp

• Heat tbsp of oil and fry cumin seeds, then add green chillies and ginger and fry them for couple of Min's. Keep aside.
• In a blender put dry roasted groundnuts and make into fine powder.
• To this, add fresh coconut, green chillies and ginger mixture, soaked tamarind and salt. Grind without water for 10-15 seconds and then add water and grind into paste.
• Heat remaining oil and fry urad dal, mustard's, red chilly's and curry leaves.
• Pour this on chutney. Mix well.
• Serve with DOSA/ IDLI/ WADA OR UPMA.

RELATED RECIPES

BOTTLE GOURD TOMATO DOSA

Bottle Gourd	1/2 cup (peel and grated)
Tomato	2 (small in size)
Rice powder	1/2 cup
Besan	1/4th cup
Wheat flour	1/4th cup
All purpose flour/ Maida	1/4th cup
Semolina /Bombai rava	1/4th cup
Curd (optional)	1/4th cup
Green chillies	4-6 (finely chopped)
Onions	1/2 cup (finely chopped)
Cumin seeds	1/2tsp
Salt	to taste
Water	2-3 glasses
Oil	1/4th cup

• Cut tomatoes into cubes and add 1/2 cup of water and boil in microwave or on stove top for 2-3Min's. Smash it with a spoon and strain the juice. Keep aside.
• In a mixing boil add grated bottle gourd, tomato juice, rice powder, besan. wheat flour, maida, bombai rava, green chillies, onions, cumin seeds and salt. Mix well.
• Pour water and mix. The consistency should not be too thick or too thin. It should be like rava dosa consistency.

• Heat non-stick tawa/ 8" non-stick omelet pan. Pour ladle full of batter starting from edge and finishing off in the middle.(No need to spread like regular dosa).

• Pour 1/2tsp of oil, cover with a lid and cook on medium flame for 2Min's.
• Turn it carefully with dosa turner. Pour 1/2tsp of oil, cover and cook for couple of Min's.

• Serve with Palli-kobbari chutney/ Groundnuts-coconut chutney.

 PALLI-KOBBARI CHUTNEY: 

http://paddusrecipehouse.blogspot.com/2010/06/palli-kobbari-chutney-groundnuts.htm

QUICK AND NUTRITIOUS MEAL

In this meal I prepared PLAIN RICE, BEET ROOT FRY and PALAKURA PESARA PAPU/ PALAK MOONG DAL. Its easy and quick. It takes 30-45mins for preparation.

PALAKURA PAPU/ PALAK MOONG DAL

Moong dal	3/4th cup
Spinach	1 bundle or 2 cups (chopped)
Turmeric	1/4th tsp
Salt to taste
Green chillies	4 split
Mustard's	1/2tsp
Cumin seeds	1/2tsp
Garlic flakes	2 (flatten)
Dry red chill's	2 (break into PCs)
Oil	2tbsp
Lime juice	2-3tbsp
Onions (optional)	1/4th cup (finely chopped)
Curry leaves	few

• Wash moong dal, add 2cups of water and boil till dal is cooked and smooth. While boiling add turmeric and green chillies.
• Heat 2tbsp of oil and fry garlic, Cumin seeds, mustard's, red chilli's and curry leaves.
• Add onions and fry for a while. Add spinach and mix well and fry till spinach is nicely fried.
• Now add cooked dal and salt to taste. Mix well and allow to boil for 5min on medium flame.
• Off the flame. Before serving add lime juice and serve with hot rice or roti.

BEET ROOT FRY

http://paddusrecipehouse.blogspot.com/2010/06/beet-root-fry.html

BEET ROOT FRY

Main Ingredient:Beetroot
Serving: 2-3 persons
Preparation time: 20mins
 

Beet Root	2 cups (peeled and chopped)
Sesame	1tbsp
Dry coconut powder	2tbsp
Dry red chilly	3-4 (longer in size)
Garlic	2-3 flakes (grated or paste)
Urad dal	1tsp
Mustard's	1/2tsp
Oil	1tbsp
Curry leaves	few
Amchur / Tamarind pulp	1tsp (if pulp 1tbsp)
Salt	to taste
Coriander leaves	2tbsp chopped

• Boil beetroot in water until they are soft.Add little salt while boiling (I poured 1.5 cups of water and boiled till water evaporated).
• In a pan, dry roast sesame and red chill's on low flame.
• Grind together into powder or coarse powder. To this add dry coconut powder and grind it just for couple of seconds. Keep aside.
• Heat oil in a frying pan and add urad Dal, mustard's and curry leaves and fry for a min. Add boiled beetroot and fry it for 5Min's on medium flame.
• Now add garlic, above powder and amchur. Mix well and fry for a minute.
• Finally add chopped coriander leaves and serve with hot rice.

TRI BEAN SALAD

Main Ingredient: Bean seeds
Servings: 2 persons
Preparation time : 10-15mins (excluding soaking)

Soy bean	1/8th cup
Black eyed bean / Alasandalu	1/8th cup
Brown chick peas	1/8th cup
Onion	2tbsp (finely chopped)
Tomato	2tbsp (finely chopped)
Carrots	2tbsp (grated)
Coriander leaves	2tbsp (finely chopped)
Lime juice	1-2tbsp
Salt	to taste
Chat Masala	1/2tsp

• Wash and soak all the bean for 8hrs or overnight.
• Drain all the soaked water and give a nice wash.
• Pressure cook on medium flame up to one steam.
• Drain all the water and add all the chopped vegetables, salt, lime juice and chat masala. Mix well.
• Serve in a salad bowl. 

 

NAARISAKHI BREAKFAST FEAST, 2010

NaariSakhi conducted "NaariSakhi Breakfast Feast in April'2010. My entry "Carrot Idli" was hit and they awarded to winner (its me) with 50 cash points.

http://www.narisakhi.com/showthread.php?1773-NaariSakhi-April-10-Contest-and-Winners

TANDA TANDA COOL CONTEST,2010

Participated in MSI TANDA TANDA COOL CONTEST, 2010. Conducted by Mrs.SOUTH INDIES.
Main Ingredient: MANGO

                                                                                                                 MANGO MOCKTAIL

TIA UGADI CONTEST, 2008

Participated in TIA UGADI Contest, 2008. Conducted by Telugu Inti Adapaduchulu.

                                                                                                      POOJA ON UGADI,2008

TIA ABHIRUCHI CONTEST, 2008

Participated in TIA AbhiRuchi, 2008 contest which is conducted by Telugi Inti Adapaduchulu.
Main ingredients " TOMATO ".

                                                                                                   SOYA STUFFED TOMATO CURRY

PERUGU GARELU

FOR GARELU/WADA:

Urad dal	1 cup
Jeera	1/2 tsp
Salt	to taste
Onions chopped	1/4th cup
Green chillies	2 chopped
Ginger chopped (optional)	1tbsp
Buttermilk	1/2cup
Milk	1/2cup
Oil	deep frying
Curd	3cups
Coriander leaves	1/4th cup chopped
Urad dal	1tsp
Mustards	1/2tsp
Cumin seeds	1/2tsp
Curry leaves	few

• Wash and soak urad dal for 2-4hrs.
• Drain the water and grind into paste. While grinding add cumin and salt and very less amount of water.
• Batter should be like tight consistency.
• To this add chopped onions, green chillies and chopped ginger, mix well.
• Now batter is ready for frying garelu. (keep aside)
• Mix buttermilk and milk together in a bowl and keep aside.
• Whisk the curd and add salt to taste and add 1/2cup of water.
• Heat 1tbsp of oil in a  skillet and give tempering(Urad dal, Cumin, Mustard's and curry leaves). Let it cool down for a while and pour in the curd, mix well. Keep aside.
• Heat oil for deep frying.
• Wet your fingers and plastic sheet with little water and take a small lemon size of batter into your hand and flatten on sheet like patties/donuts and make a hole in center and drop in the oil. In one batch, we can fry 3-4 garelu.
• Fry until light golden brown color on both the sides and pull out from oil and soak in the buttermilk and milk for 1min and transfer it to seasoned curd.
• Allow to soak for at least 30mins and garnish with coriander leaves.
• Ready to serve.

KOTHIMEERA PACHADI

Kothimeera/ coriander leaves	4cup (roughly chopped)
Coriander seeds	1 1/2 tbsp
Cumin	1 tbsp
Oil	2 tbsp
Urad dal	1tsp
Mustards	1/2tsp
Curry leaves	few
Garlic flakes	3 (flatten)
Whole red chilly	10+2(break into pieces)
Tamarind (thick pulp)	2tbsp

• Discard hard stalk from leaves and wash them and drain the water.
• Dry roast coriander, cumin seeds and 10 red chillies each seperately.
• Cool it down and grind all together into fine powder. Keep aside.
• In same pan heat 2tbsp of oil and fry coriander leaves nicely.
• In a blender of mixer jar grind fried coriander by adding salt and tamarind pulp. (Just sprinkle water only if required)
• Now mix above powder and give tempering.
• Serve with Hot rice and ghee.

RELATED RECIPES

PANEER STICKS

Paneer	150gms (cut into cubes)
Semi ripen tomato	1 (cut into cubes)
Capsicum	1 (cut into cubes)
Mushrooms	1 cup (shredded)
Red Onions (optional)	1 (cut into cubes)
Ginger garlic paste	2tsp
Coriander powder	1tsp
Cumin powder	1tsp
Curd	1/3rd cup
Butter/ghee (melted)	1tbsp
Red chilly sauce	2tbsp (adjust acc to your spicy level)
Pepper powder	1tsp
Salt	to taste
Garam Masala	1/2tsp
Wooden Skewer/Tooth pick	20-30
Chat Masala	to sprinkle

• In a bowl whip the curd and add all the powdered masalas, red chilly sauce, ginger garlic paste, butter and salt. Mix well.
• Add paneer and veggies, mix well and make sure all veggies are well coated. Cover and place it into refrigerator for 30mins.
• Soak tooth picks/skewer in water for 30mins.
• Skewer the paneer and alternating with vegetables.
• Preheat the oven at 200 F. Place the skewer on the grill and cook for 5-10mins turning occasionally.
• Before serving sprinkle some chat masala.

CARROT IDLI

BASIC IDLI BATTER:

Urad dal	1 cup
Idli Rawa	2 cups
Rice flakes	1/8th cup
Salt	to taste
Water

• Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
• In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
• Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
• Cover and keep the batter in a warm place overnight to let the idli batter ferment.
• Now batter is ready for making idli's.

CARROT IDLI:

Idli batter	1.5cups
Carrot grated	1/2cup
Coconut grated	1/4th cup
Fresh Peas	2tbsp
Coriander	2 tbsp chopped
Ghee	1tbsp
Mustard's	1/4th tsp
Cumin seeds(	1/4th tsp
Urad dal	1/2tsp
Red chilly	1 (break into tiny pcs)
Green chillies (optional)	1 tsp (chopped)
Salt	to taste

• In a bowl, mix carrot, coconut, peas, coriander and salt.
• Heat ghee, prepare tempering (urad dal, cumin seeds, mustard's, red chilly) and pour on carrot mixture. Mix well.
• To this add Idli batter and mix well.

 

• Grease ghee/oil to idli plates moulds and fill each of them with 3/4th full of batter.
• Cook idli's on steam for 15-20mins on medium flame. Off the flame and allow it to cool done.
• Pull the idli's with help of spoon.
• Serve with chutney.

CHUTNEY'S RECIPE:

 Allam chutney :

• http://paddusrecipehouse.blogspot.com/2010/04/allam-chutney.html

Gram dal chutney : 

• http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html