Ingredients:- 2 - 1/2 cup coconut grated, 5 green chillies, 2 teaspoons cummin seeds, 2 cups water, 1- 1/2 cup sour curd beaten, 400 grms yams peeled and diced, 400 grms gourd, peeled, deseeded and cut into strips 4 cims long, 3 medium raw bananas peeled and cut into 4 cms long strips, 2 drumsticks peeled and chopped into 8 cm long pieces, 1/4 Kg red pumpkin peeled and diced, 100 grms broad beans cut into 2 cms long pieces. Salt to taste, 1/2 teaspoon tumeric powder, 2 sprigs curry leaves and 4 tables spoons coconut oil.
Method:- Grind coconut, chillies and cumin seeds into a paste, adding a little water (1 cup) from time to time. Add curd and mix. Put remaining water (1 cup) and all other ingredients except coconut paste, curry leves and oil in cooker. Stir, close cooker and bring to full pressure on high heat. Remove cooker from heat, release pressure and open. Now add coconut paste, place cooker on high heat and bring to boil. Reduce heat and simmer for 2 mins then add curry leaves and oil. Stir and serve hot.
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Wednesday, June 20, 2007
Tuesday, June 5, 2007
South Indian Meal in minutes
COCONUT RICE
Ingredients - 1 & 1/2 cup rice, 1 coconut, 1 tablespoon blackgram, 1 tablespoon bengal gram
3 green chillies, 3 rd chillies, 1 tablespoon chopped cashewnut, 1 teaspoon mustard seeds, a pinch of asafoetida, 3 tablespoons ghee, a few sprigs of curry leaves, oil for frying and salt to taste.
Method
Wash the rice and put into a container and boil with 2 cups of water in a pressure cooker for 6 minutes. Remove from cooker and spread the rice on a thali and allow to cool, grate coconut and dice red chillies. Heat oil in pan and fry the chillies, mustard seeds asoafoetida, black gram, bengal gram and cashew nuts till golden brown. Add curry leaves and fry for a few minutes then remove from fire. Fry coconut till it turns light brown in colour. Now add the coconut, and the fried ingredients to the rice and mix well with a spoon.
KADALA CURRY
Ingredients: 1/2 cup jackfruit pieces finely sliced , 1/2 cup whole gram (channa), 1/2 cup grated coconut, 1/4 teaspoon tumeric powder, a few sprigs curry leves, 1/2 teaspoon jaggery and salt to taste.
Method
Grind coconut to a smooth paste, place the cooked jackfruit and gram in a vessel. Add coconut paste and curry leaves, allow to simmer on a low fire for 5 minutes. Heat oil add black gram and mustard seeds when mustard crackles and dal turns brown in colour add coconut and fry till light brown in colour. Season curry with this and serve hot.
Ingredients - 1 & 1/2 cup rice, 1 coconut, 1 tablespoon blackgram, 1 tablespoon bengal gram
3 green chillies, 3 rd chillies, 1 tablespoon chopped cashewnut, 1 teaspoon mustard seeds, a pinch of asafoetida, 3 tablespoons ghee, a few sprigs of curry leaves, oil for frying and salt to taste.
Method
Wash the rice and put into a container and boil with 2 cups of water in a pressure cooker for 6 minutes. Remove from cooker and spread the rice on a thali and allow to cool, grate coconut and dice red chillies. Heat oil in pan and fry the chillies, mustard seeds asoafoetida, black gram, bengal gram and cashew nuts till golden brown. Add curry leaves and fry for a few minutes then remove from fire. Fry coconut till it turns light brown in colour. Now add the coconut, and the fried ingredients to the rice and mix well with a spoon.
KADALA CURRY
Ingredients: 1/2 cup jackfruit pieces finely sliced , 1/2 cup whole gram (channa), 1/2 cup grated coconut, 1/4 teaspoon tumeric powder, a few sprigs curry leves, 1/2 teaspoon jaggery and salt to taste.
Method
Grind coconut to a smooth paste, place the cooked jackfruit and gram in a vessel. Add coconut paste and curry leaves, allow to simmer on a low fire for 5 minutes. Heat oil add black gram and mustard seeds when mustard crackles and dal turns brown in colour add coconut and fry till light brown in colour. Season curry with this and serve hot.
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