Sunday, August 24, 2014

Dondakaya and Baby Corn Vepudu


Tindora And Baby Corn Stir Fry


Nowadays baby corn has become one of the popular vegetables in Indian culinary cuisine. In restaurants, baby corn fritters are favorites as starters. I too wanted to try cooking these. So I tried cooking them along with dondakaya or ivy gourd. The crunchy baby corn slices with sesame powder tasted amazing :)



 
What you need:

Tindora-15 in number
Baby corn-6 in number
Sesame seeds-2 tablespoons
Cumin seeds-1/2 tablespoon
Garlic cloves-4
Coriander powder-1 tablespoon
Chilly powder-1 teaspoon
Turmeric powder-a pinch
Salt-to taste
Oil-3 tablespoons

                                      
Preparation:
  1. Wash tindora and baby corn and slice them into discs. Heat the oil in a wok or pan and add tindora slices.
  2. After 2-3 minutes, add the baby corn slices. Add turmeric powder and cover it with the lid. Allow them to cook on a low flame for 7-8 minutes. Stir in intervals.
  3. Take sesame seeds, cumin seeds, garlic cloves, chilly powder, coriander powder and salt in a mixer jar. 
  4. Grind them into a powder and add it to the vegetables in the pan.
  5. Mix them well and fry them for 3-4 minutes on a low flame. Turn off the stove and serve it with steamed rice and rasam.
Note:  We can also add baby corn in mixed vegetable rice and salads.  

Sunday, August 17, 2014

Venna Undalu or Butter Balls

                                      

Happy Krishnashtami!
Krishnashtami is the celebration of the birth of Lord Krishna. Krishna is very fond of butter. He is also called as 'Venna Donga'  or 'Butter Thief' as he used to steal butter from people's houses with his friends in his childhood. On Krishnashtami day,  many people offer butter or dishes that are prepared with butter to Krishna. I am going to share the Andhra style 'Venna Undalu' recipe which I  learnt  from an aunt in Vijayawada.The recipe is as follows...

 
What you need:
Butter-1 cup
Rice flour-2 cups, preferably home made, if not store bought (I used store bought)
Grated jaggery-1 cup-
Sugar-4 tablespoons
Cardamom powder- 1 teaspoon
Warm water-1 cup
Oil-for deep fry                                       

Preparation:
  1. Mix rice flour and butter in a bowl into a soft dough using warm water. Keep the dough covered for half an hour.
  2. Make small balls out of the dough and deep fry them until they turn light brown.
  3. Mix jaggery and sugar in a thick bottomed vessel and heat on a medium flame. Once it melts, filter it into a bowl to remove the impurities. 
  4. Transfer the filtered contents of the bowl back to the same vessel and boil it for 4-5 minutes. Lower the flame and check the syrup by adding 2-3 drops of syrup to a bowl of water. If the syrup forms into a soft ball, turn off the stove. Add the cardamom powder and the fried balls to the syrup and mix it well under a fan.
  5. Continuously separate the balls to prevent them from sticking to each other. Once the coated syrup on the balls becomes dry, store them in an air tight container.
           Enjoy the cute and yummy butter balls..

Note: Fry the balls in oil on a low flame. They take time to cook on the inside.