Showing posts from April, 2015

Curd and bottle-gourd curry or Majjiga pulusu

This recipe is quite common in most parts of India. Made with sour curd, especially if extra curd is left over and is turning sour, it is converted into this very tasty savoury curry. It can be eaten with rice or rotis too. Some call it Kadi.
Sour Curd – 2 cups Besan (Gram flour) or Chana dal (Bengal gram, soaked) – 2 tbs. Green chillies – 1 - 2 nos. Ginger – 1 cm. Raw coconut, grated – 1 - 2 tbs. Bottle Gourd pieces – 2 cups   Tomato – 1 no. Turmeric – a pinch Salt – to taste Oil – 2 tbs. Dry red chilli – 1 no. Rayi (mustard seeds) – ½ tsp. Jeera (cumin seeds) – ½ tsp. Curry leaves – a few
Method: Skin and chop bottle gourd into 1 inch cubes or any shape of your choice. Chop tomato into pieces.Make a paste of besan / chana dal, green chillies, coconut, ginger in a mixer, adding water. Keep aside.Beat the sour curd to a smooth paste adding 2 cups of water. Add the above besan paste to the curd and mix well.Take a medium sized cooking dish and put bottle gourd and tomato pieces and pour 1…

Sweet Potato fry - Savory

Who does not love sweet potatoes! I only know dessert recipes using them, but this time round I wanted to make a savory dish. Surprisingly it turned out quite tasty. Can be eaten with rice or rotis or as a snack too! Ingredients Sweet potatoes – 5 nos. (small size)Chilli powder – ½ tsp.Mustard powder – ¼ tsp.Salt – to tasteOil – 2 tbs.Method: Clean and boil the sweet potatoes in a pressure cooker. Skin them and cut into thick (75mm) slices.
Take the oil in a non-stick pan and when it is hot, spread the boiled sweet potato pieces in it. Fry them without turning too often. Sprinkle salt, chilli powder and mustard powder on the pieces. When the vegetable turns light brown, take the pan off the stove.

Mango Pickle (Aavakaya) with plenty of garlic

Raw Mango pickle with plenty of garlic
It is summer time and a time for mangoes. Out of all the varieties of pickles, this Mango pickle (Aavakaya) recipe with plenty of garlic is my favourite. It has loads of flavor, lots of spice, and is made of mango and garlic. I learnt it from a friend; actually exchanged our recipes. It is so tasty; you have to eat it to believe it. Mixed with hot rice and ghee, and papad to accompany, it is heavenly!
Raw Mango pieces
Ingredients Mango pieces – 7 cupsChilli powder – (less than) , 1 cupMustard powder – (less than) , 1 cupSalt – flat 1 cupGarlic paste – flat 1 cupGarlic, whole pods – Methi (Fenugreek) powder – 1 tbsMethi (Fenugreek) seeds– 1 tbsJeera (Cumin) powder – 1 tbsJeera (Cumin) – 1 tbsGingelli oil – 2 cupsMethod: Clean and cut mangoes into 1 cubes retaining the shell. Discard the seed. Roast Jeera and methi and powder them.  Mix salt, Chilli powder, Mustard powder, Methi and Jeera powders together. Mix garlic paste to the powdered mixt…

Abbey Falls, Madikeri