Vegetable Cutlets

Hello all! My recipe 'Curry Leaves Chutney' has been shortlisted by Ramya of http://maneadige.blogspot.com/2009/02/chutneydip-mania-round-up.html

Please do vote for me:)





This is my submission for the event MLLA8 hosted by Susan of http://thewellseasonedcook.blogspot.com/2009/02/announcing-my-legume-love-affair-eighth.html

What you need:

Potatoes-2
Crushed paneer-1/4 cup
Fresh peas-1/4 cup
Chopped coriander-1 tablespoon
Chopped mint leaves-1 tablespoon
Shajeera-1 tesdpoon
Wheet flour or maida (all purpose flour)-1cup
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-1/2 cup


How to make:

Wash and peel the skin of the potatoes and cut them into small cubes. Add the potato cubes and fresh peas into a vessel and boil them with sufficient water until they become soft. Drain excess water from it and mash them into a paste. Now add the paneer, chilli powder, turmeric powder, shajeera, chopped mint and coriander to it and make into a tough dough. If the mixture is loose add a little bit of wheat or all purpose flour to it. Now pat them into oval shapes and coat them with flour. Heat the pan and add 1 tablespoon of oil and fry the cutlets on both sides until they turn brown in colour. Serve them hot with any sauce or chutney…

Chikkudukaya Vepudu

Indian Broad Beans Stir Fry

What you need:

Chikkudukayalu or Indian broad beans-250 grams
Curry leaves-a few
Chopped fresh coriander leaves-a few
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Sambar powder-1 tablespoon
Salt-1 tablespoon
Oil-2 tablespoons

How to make:

Wash and tear the beans into small pieces using your hands. Heat the oil in a heavy bottomed vessel or pan and add the curry leaves and beans. Fry them for two minutes on a medium flame and add ½ cup of water to it and cover it with a lid. Cook it for 3-4 minutes and open the lid. Now add the chilli powder, turmeric powder, sambar powder and salt to it and fry it for three to four minutes. Lower the flame and add the chopped coriander. Fry it for two more minutes and turn off the stove. Serve it with hot rice and rasam…

Sago Muruku (Saggubiyyam Janthikalu)

I have tried one more muruku from the book, Kantamani Vantakalu...Sago Muruku...another crispy and tasty muruku...


What you need:

Rice flour-2 cups
Finely powdered sago -1 cup
Ajwain-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil or ghee-2 tablespoons
Oil for deep fry

How to make:

Grind sago into a fine powder (In my mixer I couldn’t make a fine powder). Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. According to the writer, use star shaped plate which takes a longer time to fry. Fry them until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Cauliflower And Egg Curry

This is one of our favorite curries. In Vijayawada, my neighbour used to make this curry. For kids who don’t like cauliflower, you can try this recipe…they will love it…


What you need:

Cauliflower florets-1 bowl
Eggs-4
Onions-2
Green chillies-3
Ginger and garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Garam masala-1 teaspoon
Fresh coreander leaves-optional
Salt-1 tablespoon
Oil-2 tablespoons



How to make:

Wash and keep the cauliflower florets aside. Cut the onions and chillies into thin lengthwise slices. Heat the oil in a pan or vessel and add the chopped onions, green chillies and ginger garlic paste. Fry them until they become soft and add the cauliflower florets. Cook them for three minutes on a medium flame. Now break the eggs and pour the contents onto the florets. Lower the flame and leave it for two minutes. Now add the turmeric powder, chilli powder and salt and stir carefully. Cook it for 3-4 minutes after covering it with a lid. Add garam masala powder. Serve it with hot rice or poories…

Curry Leaves Chutney

Happy Valentine's Day!




Can you guess what these hearts are made of???


Karivepaku pachadi (Curry Leaves Chutney)

Curry leaves have very important place in Indian cuisine especially South Indian cousine…The leaves are highly valued as seasoning in South Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour. They are also available dried, though the aroma is much inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic[2], antioxidant[3], antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. For more details, please visit the following site…
http://en.wikipedia.org/wiki/Curry_Tree




This is my submission for the event Chutney Mela hosted by Ramya of http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html



What you need:

Fresh curry leaves-a bowlful
Red dry chillies-5
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Salt-1 tablespoon
Grated jaggery-1 tablespoon
Garlic-2 cloves
Tamarind pulp-2 tablespoons
Oil-3 tablespoons

For seasoning: 1 teaspoon mustard seeds, 4-6 fenugreek seeds, 2 cloves of garlic, 2-3 dry chilli pieces and a few curry leaves…



How to make:

Wash and dry the curry leaves for 15 minutes in front of a fan. Heat the oil in a pan and add the red chillies, cumin seeds, 2 garlic cloves and a pinch of turmeric powder. Fry them until they turn light brown in colur and transfer them into a bowl. Now add the curry leaves and fry them for 1-2 minutes on a low flame. Now turn off the stove. Transfer all the fried ingredients into a mixer jar and add the jaggery, tamarind pulp and salt. Grind them into a paste using a little water if necessary. Heat the oil in the pan and add dry chilli pieces, garlic, mustard seeds and curry leaves one by one. Fry them until they turn brown in colour and add the ground paste to it. Lower the flame and cook it until the oil separates from the chutney. Turn off the stove and store it into a dry bottle, once it cools down…It keeps for two weeks, if we take proper care, such as not using a wet spoon…It goes well with hot rice, chapathis or dosas...

Sesame Burfi

Sesame seeds are rich in manganese, copper, and calcium (90 mg per tablespoon[5] for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) and vitamin E (tocopherol).[6] They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content[7]. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol, but do not contain caffeine. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption. For more details, please visit the following site:
http://en.wikipedia.org/wiki/Sesame


What you need:

White sesame seeds-1 cup
Sugar-1 and 1/2 cups
Khoya-1/2 cup
Cardamom powder-a pinch

How to make:

Grind the sesame seeds into a powder and keep it aside. Make one string sugar syrup in a heavy bottomed vessel and add the khoya. Stir it well and add the ground sesame powder. Stir the mixture on a medium flame until it becomes thick and separates from the sides. Add the cardomam powder and mix it well. Transfer it onto a greased plate and cut it into desired shapes while it is still warm. After they cool down, store them in a container.

Note: Khoya gives a nice taste to the burfi, we won't be able to taste the rawness of the sesame seeds.

Potato Muruku

I tried this recipe for the very first time and it came out really well. I saw this recipe in a Telugu cook book-Kantamani Vantakalu written by J. Kantamani. I made some changes to the original recipe. I added sesame seeds instead of poppy seeds and added a pinch of turmeric powder.

What you need:

Rice flour-2 cups
Mashed potato-1 cup
Cumin seeds-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil-1 tablespoon
Oil for deep fry

How to make:

Boil and peel off the skin of the potatoes. Mash them and keep them aside. Make sure that all the skin has been removed. Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. Fry them on a medium flame until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Thotakura (Amaranth Leaves Curry)

What you need:

Fresh amaranth leaves or thotakura-1 bunch
Tomato-1
Onions-2
Green chillies-3
Garlic cloves-3
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

For seasoning: Pieces of dry chilli-4, curry leaves-a few, urad dal-1 teaspoon, mustard seeds-1 teaspoon and cumin seeds-1 teaspoon.

How to make:

Wash and chop the leaves and keep them aside. Cut the onions, tomato and chillies into small slices. Heat the oil in heavy bottomed vessel and add the seasoning ingredients. Once they start to splutter, add the chopped onions and green chillies. Fry them until they become soft and add the tomato slices. Fry them on a medium flame until the tomato slices soften and add the chopped amaranthus leaves and cook for three minutes. Now add the turmeric powder, chilli powder and salt. Cook for 3-4 minutes and add the crushed garlic. Cook it until the oil comes out from the sides. Serve it with plain rice or chapathis…