Aratikaya Pulusu

Ingredients:

Plantains-2
Green chillies-5
Onion-1
Tamarind paste-2 tablespoons
Turmeric powder-a pinch

Ginger-garlic paste-1 teaspoon
Chilli powder-1 teaspoon

Sugar-a pinch (optional)

Asafoetida-a pinch (optional)
Salt-1 tablespoon
Oil-2 tablespoons
For seasoning-dry chilli pieces-4, mustard seeds-1 teaspoon, cumin seeds-1 teaspoon, fenugreek seeds-5, splitted black gram without skin-1 teaspoon and bengal gram-1teaspoon and curry leaves-a few.

Method:

1. Peel off the plantains and cut them into small cubes.
2. Soak them in salt water to avoid turning black in colour.
3. Cut onion and green chillies into small pieces and heat the oil in a heavy bottomed vessel.
4. Add the seasoning ingredients and fry for a few seconds.
5. Now add the cubed palntains and stir well.
6. Add turmeric powder, chilli powder, salt, sugar and ginger garlic paste and mix well.
7. Add two cups of water and tamarind paste and cook for 5-6 minutes on a medium flame.
8. Add the garam masala and turn off the stove. Serve cool with palin hot rice…

Note: We can replace plantain with lady’s finger, drumstick or small onions.

Pesara Punugulu

This is my submission to the event-Think Spice…think favourite-Cumin seeds hosted by Sunitha of http://sunitabhuyan.blogspot.com/search/label/think%20favourite

I have chosen cumin seeds for the event Think Spice... think favourite as I use them regularly because of their flavour and medicinal value.

Cumin seeds can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent.

For more details, please visit the following site:

http://en.wikipedia.org/wiki/Cumin

Ingredients:

Splitted green grams-4 cups
Cumin seeds-1 tablespoon
Green chilli-2
Curry leaves-a few
Salt-1 teaspoon
Oil for deep fry

Method:

1. Soak the splitted green grams overnight and wash them properly until the skin gets removed.
2. Grind them into a coarse paste by adding salt, cumin seeds and a little bit of water. Do not make the batter loose.
3. Cut the green chillies into small pieces and add them to the batter along with the curry leaves.
4. Heat the oil in a kadai or frying pan and drop little portions of the batter using your fore fingers.
5. Fry them until they turn brown and transfer them onto a paper towel. Serve them hot with your favourite chutney.

Masala Free Potato Cabbage Curry With Chapathi

Ingredients:

Cubed potatoes-2 cups
Shredded cabbage-2 cups
Tomato-1
Green chilli-4
Chopped coriander leaves-a few
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Chilli powder-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Method:

1. Wash and cut the tomato and chillies into small pieces.
2. Heat the oil in a vessel and add cumin seeds.
3. Let them splutter and add the cut tomato and chilli pieces.
4. Fry them for two minutes on a medium flame and add the cubed potatoes and shredded cabbage.
5. Add turmeric powder, chilli powder, salt and mix well
6. Fry them for two minutes and add a cup of water.
7. Cover the vessel with a lid and let it cook for 4-5 minutes.
8. Add the chopped coriander leaves anfd turn off the stove.
9. Serve this simple masala free curry with chapathis…
10. Mix two cups of wheat flour with a pinch of sugar, salt, a tablespoon oil and enough water into a tight dough. Keep it aside for 15 minutes and divide them into balls. Roll the balls into circle shapes by using a roller pin. Heat the pan and roast the chapathis on both sides by adding a tablespoon of oil and serve them hot...

Veggie Upma

Ingredients:

Sooji-1 cup
Carrot-1
Califlower-a few florets
Green chilli-4
Onion-1
Curry leaves-a few
Ginger-1 small piece
Cloves-2
Cardomam-2
Cinnamon-a small piece
Mustard seeds-1/2 teaspoon
Cumin seeds-1/2 teaspoon
Salt-1 teaspoon
Oil or ghee-2 tablespoons

Method:

1. Wash and cut the vegetables into small pieces.
2. Heat the oil in a pan and add cloves, cinnamon, cardamom, mustard seeds, cumin seeds.
3. Fry them for a few seconds and add carrot cubes, califlower florets, green chilli, curry leaves and onion.
4. Fry them on a medium flame and add 4 cups of water.
5. Boil the water and add salt.
6. Lower the flame and add sooji by continuously stirring to prevent the formation of lumps.
7. Cook it for 3-4 minutes and turn off the stove.
8. Serve the colourful upma on a plate along with your favourite chutney.

Ullipaya Pakodi (Onion Fritters)

Ingredients:

Gram flour or besan-1 cup
Rice flour-1 cup
Onions-2 large sized
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Garam masala powdwer-1 teaspoon
Oil for deep fry



Method:

1. Wash and cut the onions into long and thin slices. Add the sieved gram flour and rice flour in a big bowl.
2. Add salt, garam masala, turmeric powder, chiili powder and two tablespoons of hot oil to the flour.
3. Mix all the ingredients into a batter by using a little water. Heat the oil in a frying pan on a medium flame and drop the batter into the oil using fore fingers.
4. Fry them until they turn brown and drain them on a paper towel.
5. Enjoy hot, hot pakodis with a cup of coffee on a rainy evening…