Corn and Cauliflower Pulao

Now its the season of corn.Almost very thursday my mom gets corns from the weekly market.I have done quiet of few dishes out of corn and please don't get bored of seeing my corn post.

Ingredients:-

Corn 1 cup (boiled)
Cauliflower florets 1 cup

Rice (cooked) 3 cups
Onions chopped
Green chillies 2 silted
Salt as per taste
Oil 4 tbsp
Cinammon 1/4'' pc
Cloves 2
Black cardamom 1
Small cardamom 1
Ginger garlic paste 1 tbsp
Garam masala powder 1 tbsp

Method:-

Soak cauliflower florets in warm water for 5 minutes and drain it.Keep aside until use.

Cook rice with a tsp of oil.Keep aside.

Take oil in a kadai,add all the masalas.Let them splutter.Than add onions and green chillies.

Saute till onions change colour to brown.

Add corn and cauliflower florets.Saute for a while.

Than add salt.Cover and cook for another 5-6 minutes.

Add garam masala powder and mix well.

Lastly add the cooked rice and mix thoroughly but be careful or else rice will get mashed up.

Serve hot with any curry of your choice.

Neer Dosa

Dosa is the most preferred breakfast in south india which has become quite popular in the north india as well.Friends who are north indian also prefer dosa for breakfast as it is light,tasty and healthy as well.There are so many versions of dosas.Neer dosa is no fermentation dosa and quite easy to prepare as there is no advance preparation of the batter.Just soad rice for 1 /12 -2 hours (i usually soak it over night and next day morning i grind it) and grind it with fresh coconut.

Ingredients:-

Rice 1 cup (soaked for 2 hour)
Fresh coconut 4 tbsp
Salt to taste

Method:-

Grind the soaked rice,fresh coconut and salt to fine paste.

Preheat a non-stick tawa & spread out a ladle full of batter into it. The dosa should be of
medium thickness.Close it a lid for 1/2 minute.

Remove the lid.Now fold it and serve hot with chutney or any curry.

I served it with potato kurma.the recipe is here

Gobi 65

Ingredients:-

Cauliflower 1

Plain flour 1 cup

Corn flour 2 tbsp

Curd 2 tbsp

Ginger garlic paste 1 tbsp

Food colour a pinch

Salt to taste

Oil for deep frying

For Sauce

Garlic 4 chopped finely

Soya sauce 1 tsp

Green chillies 2 chopped finely

Spring onions 2

Curry leaves

Salt to taste

Black pepper powder 1 tsp

Method:-

Cut cauliflower into big florets.Soak cauliflower in warm water with salt for 5 minutes.Drain water using a sieve.Keep aside until use.

Make a thick batter with plain flour,corn flour,ginger garlic paste,curd,food colour and salt.Add cauliflower florets to the batter and let it rest for 30 minutes.

Deep fry each florets in the hot oil and drain them on a tissue.

In another pan take 2 tbsp oil.On a high flame add garlic,curry leaves and green chillies.Saute on a high flame till garlic changes its colour.

Then add spring onions,soya sauce and salt.Fry for 4-5 minutes and lastly add the fried cauliflower and pepper.

Serve hot as a snack or as a side dish.

Dahi Aloo

Ingredients:-

Potatoes 3 (boiled,peeled and cubed)
Onion 1 chopped
Green chillies 2 chopped
Ginger 1'' pc chopped finely
Curd 1 cup (beaten)
Turmeric powder 1/2 tsp
Oil 2 tbsp
Salt to taste

Seasoning/tempering

Mustard seeds few
Udad dal few
Curry leaves few

Method:-

Take oil in a kadai.When hot add all the above seasonings.When they splutter,add onions and green chillies.
Fry for 1 minute and add ginger pcs .(don't fry onions to brown colour)
Now add the boiled and cubed potatoes , turmeric powder and salt.Mix well and saute for 2-3 minutes.
Lastly add the curd and mix well.
Cook till dry and serve hot.

Ponnaganti/Water Amaranth and Pesarapappu(moong dal) Curry

Ingredients:-

Ponnganti/WaterAmaranth 2 bunches.
Pesara papu 1/2 cup
Onion 1 chopped
Green chillies 2 slited
Turmeric powder 1/2 tsp
Red chilly powder 1/4 tsp
Salt to taste


Tempering/Seasoning

Mustard seeds 1/4 tsp
Udad dal 1/4 tsp
Cumin seeds 1/4 tsp
Red chilly dry 1 broken into pcs
Curry leaves
Oil 2 tbsp

Method:-

Soak moong dal for 1 hr.

Pluck water amaranth leaves from the stems and wash thoroughly.Chop them and soak in the water until use.

Heat oil and add all the tempering ingredients.

Add onions and green chillies.Saute till onions are fried.

Then add the leaves and soaked moong dal.

Add turmeric powder and salt and mix well.

Cover and cook until water dries.(no need of adding water as the water amarnath leaves enough water to cook)

Once the water is dried add the red chilly powder and saute for a while.

Serve as a side dish to rice.

Small Onion Curry

Ingredients:-

Small onions -- 10 skin peeled

Tomatoes 2 chopped
Ginger garlic paste 1 tbsp
Cinnamon 1 pc
Clove 2
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Salt as per taste
Oil 2 tbsp

 

Method:-

Peel small onions and leave them in the water until use.

Heat oil in a pan,add cinnmon and clove.Once they splutter add small onions.

Fry for 4-5 minutes.

Add ginger garlic paste and saute till the raw smell of ginger garlic paste is lost.

Then add tomatoes,salt,turmeric powder,coriander and red chilly powder.

Saute for 3-4 minutes.

Add 1/2 cup water and bring to boil.

Reduce heat and cook until the gravy is thick.

Serve hot with rotis or rice.

Masala Upma

 
I love upma done by mom which is in semi solid form.She takes more water than required to get that semi solid and i always eat upma with ghee and sugar.I never used to eat upma done by anyone other than my mom  but after my marriage i started eating upma made by m-law,i just love it.This is her recipe of adding masala and tomatoes to upma.Here goes the recipe :-


Ingredients:-

Semolina/Sooji/Bombay rava/upma rava  1 cup
Water 1 1/2 cup
Tomtatoes 1 chopped
Onions 1 chopped
Green chillies 2 chopped
Ginger 1'' pc finely chopped
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt to taste

For seasoning/tempering/tadka

Oil 3 tbsp
Mustard/Rai 1/2 tsp
Udat dal 1/4 tsp
Channa dal 1/2 tsp
Curry leaves few


How to make masala upma

In a skillet take oil and add all the seasonings .When they splutter add onion and green chillies.
Saute till onion are fried.Then add ginger pcs.
Saute for another 2 minutes.
Now add tomatoes.
Cook till tomatoes are mashed and fried well.
Then add garam masala and red chilly powder.Saute for another 2 minutes.
Add rava.Saute till rava changes colour.
Then add water slowly,continously stirring with one hand,this avoids formation of lumps.
Cover and cook for 1-2 minutes.
Serve hot with any pickle of your choice.

Gunta Ponganalu

Ever since i am here ponganalu has been daily snacks to school for my kids.Usually these prepared with the left over dosa/idly batter but i use the fresh batter,infact the dosa batter which i prepare twice a week is used to prepare ponganlu or punugulu.Ponganalu is the healthier version of punugulu which are deep fried.I have bloged about punugulu here and here.To prepare this you need ponganalu gunta which is widely available and now prestige has a non-stick ones.

Ingredients:-

Dosa batter
Onions 1 finely chopped
Green 2 chillies finely chopped
Ginger 1/2" pc finely chopped
Coriander leaves few finely chopped




Method:-

Apply oil to each depression and let it get hot while you prepare the batter.
Mix onions,green chillies,ginger and coriander leaves to the dosa batter.
Add salt and mix well.
Once the ponganalu gunta is hot enough pour each small laddle full of batter.
Now reduce the flame to low and cover with a lid.
After 5 minutes flip over and cook it 2-3 minutes without lid.

Serve hot/cold with chutney.I served with karivepaku podi (curry leaves powder)

Alu Palak / Potato and Spinach Curry

Ingredients:-

Potatoes 3 peeled and cubed
Spinach 2 bunches chopped
Onions 1 chopped
Green chillies 2 slited
Ginger garlic paste 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Cumin seeds 1/4 tsp
Kasuri methi 1 tbsp slightly roasted on a tawa and rubbed with the hands
Salt to taste
Oil 2 tbsp

Method:-

Take oil heavy bottom kadai.Once hot add cumin seeds and let them splutter.
Add onions and green chillies and saute till onions are fried.
Then add ginger garlic paste and fry further for 3-4 minutes.
Add coriander powder,turmeric powder and cumin powder,saute again for 1 minute.
Then add the cubed potatoes pieces and salt.
Cover and cook till potatoes are half cooked.
Add spinach and kasuri methi and mix well.
Let it cook for another 3-4 minutes.Then add 1/2 cup water.
Reduce the flame and cook till water dries (not completely),lastly add red chilly powder.
Combine well and serve hot with rotis/parathas.

PS:Don't throw away the water used to blanch spinach,that water can be added to the curry instead of plain water.

Kakarakaya stuff fry/Bitter gourd stuff fry

Kakarakaya/karela/bitter gourd is my favourite veg,but i hardly make it at home as no one in my house eat it.When ever i am with my mom i make sure that she cooks kakarakaya for me.I have blogged about kakarakaya fry before and now it is stuff fry.

Ingredients:-
Kakarakaya/Kerala/Bitter gourd 7 nos
Oil 3 tbsp

For stuffing :-
Onions finely chopped
Senaga pindi/Besan/powder 2 tbsp
Garam masala powder 1/4 tsp
Coriander powder 1/2 tsp
Red chilly powder 1/2 tsp
Oil 1 tbsp
Salt as per taste

Fry onions in the oil until light pink colour.Add coriander powder,garam masala powder,salt and red chilly powder.Saute for 2 minutes.
Lastly add besan.Fry till you get nice aroma and besan changes colour.Keep aside to cool.

Scrap the outer skin of kakarakaya/karela.Steam in a cooker for 6-7 minutes.Once cool slit the kakarakaya length wise and remove the pulp.

Fill the kakarakaya with the stuffing as seen in the picture below and tie each kakarakaya with the thread.

Take oil in a pan and shallow fry kakarakaya until golden colour.The flame should be on a medium.Saute  frequently and take care not to over fry/burn them.Once the karela are fried sprinkle the left over stuffing and again saute of a min.

Once they are fried remove the thread and serve with rice and sambar.