Wednesday, February 10, 2010

Virus problems!!!!!!!!!!!

I'm having some problems with my laptop for a couple of days now and today I spotted some virus (it's driving me crazy.....I'm at it for some hrs ugghhhhhhh!!!!!!)so won't be able to login till I resolve those. Used hubby laptop for this post.......take care ......hopefully I'll get back to blogging soon!!!!!!!!!!

Wednesday, February 3, 2010

Rajgira and atta puri/poori / Amaranth seeds and whole wheat poori

Rajgira or ramdana or amaranth seeds are poppy seeds look alikes, it is a good source of dietry fibers and protein. I bought rajgira from Indian store to make laddoos, but for some reason the seeds wouldnot pop. Determined not to throw them, I made a pwd and added it to whole wheat flour and make rotis which I did not like. So I made puris instead , S and M loved these puris.

1 cup rajgira flour/amaranth(I roasted the rajgira and powederd it was a little coarse, if using store bought rajgira flour,add 1tbsp semolina/sooji to it.)
1&1/4 cup atta/whole wheat flour
Salt to taste
Water to mix the flours to dough.

  • Mix well the rajgira flour with  whole wheat flour and salt and add just enough water and knead to  form a stiff but pliable dough . 
  • Cover with a damp cloth or damp tissue and keep aside for 30 mins.
  • Mix again( donot knead).
  • Pinch of small lemon sized dough and roll them in between your palms to make small and smooth rounds .
  • Flatten and roll out into puris or use a puri press.
  • Meanwhile, heat oil and when hot, slide (donot drop) one puri at a time .
  • When the puri starts to rise a little put a slotted spatula on the puri apply very gentle pressure.
  • The puri will puff, turn and cook till the puri is golden brown on both sides.
  • Remove and drain on paper towels.
  • Repeat with the others.
  • Serve hot with curry of your choice or just sprinkle some sugar when the puris are hot.
  • Enjoy!!!
  •  You can also make masala puris by adding green chilly paste or redchilly pwd along with some garam masala and kala namak(black salt).
  • Can add tomato puree instead of water for kneading the dough to make tomato puris.

Kobbari Annam/Coconut Rice.

Today is one of those days, when I'm too lazy to make 2 curries and rice.....I wanted to ask S to get lunch form a near by restaurant, but instead decided to make kobbari annam/coconut rice, when I saw a can of coconut milk in the cupboard. Its very simple and will be done in about 20-30 mins.

1&1/2 cups of uncooked basmati rice
3 cups of coconut milk diluted in a little water
1/2 cup shredded coconut pwd
4 green chillies slit(increase or decrease the amount acc to taste)
1 small onion(optional)
1 tsp ginger(chopped)
10-12 cashews(optional)
6 curry leaves
2 dried red chillies(torn)
1/2 tsp jeera/cumin seeds
1/2 tsp mustard seeds
1/2 tsp ajwain seeds
1&1/2 tsps urad dal/minappappu
1 tsp chana dal/senaga pappu
1tbsp ghee
Salt to taste

  • Heat 1 tsp oil in a pressure cooker, when hot, add the onion, green chillies, ginger , cashews and saute for 3 mins.
  • Add the shredded coconut pwd and fry for another 2-3 mins.
  • Add the basmati rice and salt and saute for 2-3 mins, add the coconut milk, mix well and close the lid and cook for 1 whistle.
  • Add ghee in another pan and when hot, add the cumin seeds, mustard seeds, and when they splutter add the dried red chillies, urad dal, chana dal and curry leaves and saute for 2 mins.
  • Switch off and add to the cooked rice and mix.
  • Serve with chicken,mutton curry or aloo kurma or any other masala curry.
  • Enjoy!!!

Tuesday, February 2, 2010

Nellore Fish Pulusu/ Fish in tangy tamarind gravy

I first had Nellore fish pulusu at my friend D's house. She's from Nellore. Knowing how much I love seafood, she asked her mother to make it for me when I went to her house. I fell in love with this curry with the first morsel. It was out of this world. I tried to recreate the recipe and it's not as good as D's mother's  but pretty close. I think the ingredients and fish here also made a major difference.

10 pieces of tilapia(steak cut)
6 green chillies, slit length wise
2 large onion chopped
2 medium tomatoes
4 tbsps tamarind pulp
4-6 curry leaves, torn
8 methi seeds/fenugreek seeds
3 tbsps red chilly pwd (increase or decrease acc to your taste)
Salt to taste
1/2 tsp turmeric pwd
2 large garlic pods, crushed
1 tsp jeera /cumin pwd
1/2 tsp dhaniya / corriander pwd
2 tbsps chopped cilantro

  • Wash the fish pieces and drain all the water. Marinate with half of the salt, turmeric, chilly pwd and keep aside.
  • Heat oil in a wide pan, when hot, add the methi/fenugreek seeds and 1/2 the curry leaves, saute for 10 secs, add slit green chillies and saute for about a min.
  • Add the chopped onion and fry till the onion turns translucent.Now add the chopped tomatoes and cook till they are soft.
  • Add the remaining turmeric, red chilly pwd, salt and mix well.
  • Now add the marinated fish pieces(arrange each piece beside each other) and let cook for 3 mins on one side. Turn and cook for another 3 mins.
  • Add the tamarind pulp mixed with enough water and pour into the pan till the fish submerges.
  • Place a lid and cook for 10-15 mins on low-medium heat.Stirring the pan in between. Do not use a spatula(the fish pieces might break), hold the sides of the pan and rotate the pan carefully.
  • Check for seasoning or water, if u need any add now.
  • Add crushed garlic pods, jeera/cumin pwd, dhaniya/corriander pwd. Close the lid and rotate the pan like above and keep it back on the flame.
  • Cook for another 10 mins, add the remaining curry leaves.
  • Cook till oil separates.
  • Add the chopped cilantro. Close the lid, cook for another min and switch off the stove.
  • Let stay for atleast 30 mins to 1 hr before serving.
  • Serve with white rice.
  • Enjoy!!!
U can have it the same day or if u cook it if the morning, u can serve it in the evening (it will taste even better).

Tofu koftas for New Years potluck.

When I saw malai koftas at Mahanandi, I decided to try them out for the new year party's potluck, not with paneer, but with tofu and we loved it. And when I asked Indira garu, if  I could use her recipe she agreed. Thank you Indira garu........U can find the original recipe here. Adding tofu instead of paneer is the only change I made.

I'm sorry for the picture quality.......




Monday, February 1, 2010

Royyala Vepudu / Shrimp / Prawn Fry

I love seafood, especially when cooked by ammama. I made prawn/shrimp fry for sunday's dinner and it turned out very good. I like the taste of curry leaves in any non-veg dishes, and so I use curry leaves generously when making these dishes.

300 gms shrimp/prawn
1/4 tsp turmeric
1 tbsp red chilly pwd(reduce or increase according to taste)
1&1/2 tsp garam masala pwd
1 tbsp ginger- garlic paste
1tsp cumin pwd
1tsp corriander pwd
6-8 curry leaves
2 large onions sliced
4 green chillies slit(reduce oe increase acc to taste )
1tsp lemon juice
2 tbsps chopped cilantro
Salt to taste

  • Marinate shrimp with half of the salt, red chilly pwd, turmeric, ginger garlic paste for 10-15 mins. Cook covered with 1/8 cup water till the shrimp are cooked.
  • Remove from heat when cooked and keep aside.
  • Heat 2 tbsp oil and when hot, add curry leaves and saute for a minute. Add sliced onion and slit green chillies and saute till the oinon is translucent.
  • Add the remaining ginger garlic paste and fry till the raw smell disappears.
  • Add  remaining salt, tumeric, red chilly pwd, corriander pwd, cumin pwd and garam masala and fry for 2 mins.
  • Add 1/2 cup water along with the cooked shrimp and cook till all the water evaporates.
  • Add cilantro and fry for another min. Switch off, add lemon juice.
  • Serve with roti, white rice. I served it with white rice, tomato rasam.
  • Enjoy!!!
Related Posts with Thumbnails