Kottimeera Fry(Coriander leaves fry)

Hi All,

Its good to be back on the blog after many months. Today i will be discussing about a recipe shared by my friend.One day when I was having lunch with my friends , Malathy had this delicious curry for the lunch. I loved it when I first tasted it and immediately took a TOI (transfer of Information) of the recipe.

1.Chopped Coriander leaves - 1 Cup.
2.Besan / Chane Ka Atta /Gram flour -1 table spoon.
3. Red chill powder 2-3 tea spoons ( depends on the spiciness needed).
4. Salt to taste.
5.Haldi /turmeric -1/2 tea spoon.
6. Urad dal/ Black Gram Sabut.- 1 tea spoon
7.Jeera/Cumin Seeds -1/2  tea spoon.
8.Mustard  - 1/2 tea spoon.
9.Oil - 1 table spoon.


Preparation Method :

1.Heat Oil in a pan and then add Cumin seeds and Mustard seeds . Let them pop. Then add the Black Gram and fry them in oil in a low flame.

2. When the black gram is fried (Normally takes around 30 sec for the black gram to fry and should be  light golden color when completely fried) add turmeric and then add chopped coriander leaves and fry them in the oil with out closing the pan with a lid.

3.It will take around 5 to 7 min to fry the coriander on a low flame . wait until coriander is little crispy.

then add the besan , red chill powder  and slat and cook for another 2 minutes. make sure that there are no lumps in the besan and sieve it if necessary .

This curry would be a very good side dish for sambar ,pappu pulusu and papucharu. Tastes very good when combined with curd rice.

Happy cooking.

Bagara Rice

Bagara Rice is a kind of biryani rice with very less spice and no vegetables. Bagara Rice will be a perfect combination for Non Veg curries,coz we prefer to have less spicy rice with spicy non veg curries.

Items Needed:

1.Basmati Rice - 2Cups
2.Chopped Methi and Pudina 1/2 cup (Fenugreek and Mint respectively)
3. Sliced Green chilies - 2
4.Curry leafs
5.Sayyi Jeera - 1/4 tea spoon
6.Cinnamon 1″
7.Pepper corns 3
8.Cloves 3
9.Bay leaf   2 small/1 big
10 Salt
11. Coriander powder -1/2 teaspoon
12.Garam Masala 1/2 teaspoon
13.Chopped Onions  - 2 small/1 big
14.Water 3 cups
15 Ghee 3/4 table spoon
16 Oil  3/4 table spoon
17.Jeera 1/2 teaspoon
18. Ginger Garlic paste 1/2 tea spoon
19 Chopped coriander leaves

Preparation Method:

1.Soak basmati rice for 30 min and soak Jeera in the 3 cups of water separately. Heat oil and ghee in a pan and add the following in the same order.Sayyi Jeera , Cinnamon , Pepper corns , Cloves , Bay leaf . Let them all fry well in the oil and ghee mixture.

2.Now add sliced green chilies and chopped methi and pudina leaves. wait for 2 minutes and then add curry leaves. Wait until the methi leaves become crispy in the oil. Then add chopped onions.

3.Saute them well for 5 minutes in low flame and then add ginger garlic paste, garam masala , coriander powder and let them cook for 2 min and add salt.

4.Now add the water in which we soaked the jeera. Now if we taste the water it should be little salty. Wait until the water boils and add the soaked rice. make sure that there is no water in the rice while adding coz even a little extra water in the rice could make it over cook and sticky .

5. Mix rice ,  twice carefully , do not brake the rice while mixing. Once all the water is dried up and rice is about to cook, add chopped coriander leaves and cover it with lid , until the rice cooks.

6.This tastes good when served hot with raita or any masala curry.

Note; Do not use pressure cooker for making any special kind of rice or biryani 's

Watch this space for Masala curry recipes and many more.........

Thanks,
Mamatha

Chinta chiguru Rice

Hi all,
I am back with one more recipe.

Rice 2 Cups
Onion 1/2 cup
Green chill as required.
salt as required
mustard 1 teaspoon
jerra 1 teaspoon
bengal gram 2 teaspoon
ground nuts 1 tablespoon
ginger garlic paste 1 teaspoon
curry leafts
coriander leafs
oil 2 tablespoons
chinta chiguru 1/2 cup

preparation

1.Cook rice and chop onions , green chilly  , coriander leafs and chinta chiguru

2. heat oil in a pan and add jeera, mustard , bengal gram and ground nut. wait for 2 min and add  green chill , ginger garlic paste and  curry leaves. Let them cook in oil for 2 min.Then add onion , salt and chinta chiguru.

3.Let it cook for 5 to 7 min ,add rice and mix it well. Garnish with coriander leafs .
 
Thanks,
Mamatha

జీలకర మిరియాల రసం

కావలిసినవి :
 టొమాటో  1 - 2
చింత పండు  చిన్నముద్ద
ఎండు మిరపకాయలు    6-7
జీలకర 1  టేబుల్ స్పూన్
మిరియాలు    1 టేబుల్ స్పూన్
కొత్తిమీర కట్ట  1
 కరివేపాకు 3 రెబ్బలు
వెల్లులి 5  రెబ్బలు
నునే  2 టేబుల్ స్పూన్స్
ఆవాలు 1 టీ  స్పూన్

తయారీ :

ముందుగ చింతపండు ఇంకా టొమాటో ని నీళ్ళు  వేసి టొమాటో మీద ముడతలు వచ్చే వరకు ఉడికించుకోవాలి. (కుకార్  లో రెండు విసిలేస్ వచ్చే వరకు పెట్టుకోవోచు ) చలారిన తరువాత రసం పిండి పెట్టుకోవాలి. ఆ రసం లో పసుపు , ఉప్పు వేసుకోవాలి. తరువాత చిన్న బాండి  పెట్టుకొని జీలకర మరియు మిరియాలు వేయించు కోవాలి (డ్రై  రోస్ట్ ). కొంచం దోరగా వేగిన తరువాత చిన్న రోటి లో వేసుకొని దంచుకోవాలి . ఈ పౌడర్ ని కూడా ఫై న  చేసుకున్న రసం లో వేసుకోవాలి. వెల్లులిని కొద్దిగా నలిగే   లాగా దంచు కొవాలి .

ఒక బాండి లో  నునే వేసుకొని జీలకర , ఆవాలు వేసుకోవాలి. అవి  వేగిన తరువాత దంచిన వెల్లులి  , ఎండు మిర్చి వేసుకోవాలి . ఇవన్ని  బాగా వేగాక కరివేపాకు కొత్తిమెర (కట్ చేసింది) వేసుకొని ఫై న కలుపుకున్న రసం తాలింపు లో వేసుకోవాలి. ఒక పొంగు వచ్చే వరకుమరిగించు కోవాలి  .

ఇందులో నే ఉడక పెట్టిన  కంది పప్పు వేసుకుంటే ఘుమ ఘుమ లాడే పప్పు  రసం తాయారు అవుతుంది.

ఇంకో వంటకం తో మళ్ళి కలుద్దాము

ఇట్లు,
మమత 

Alloo methi curry

Hi,

Here comes the first one................

Today we are gonna talk all about the flavors of aloo, tomato and methi. When all the flavors mix..... it would a great curry for Rotis. We can also have it with rice. The very thought of aloo methi brought water in my mouth.....

I just closed my eyes for a moment and can feel the taste of aloo nicely cooked in tomato puree with methi.... wow ... it is wonderful...... so lets rock and roll.....

First take baby potatoes, if available else take potatoes and boil them . Peel the skin of potatoes and cut them to medium size pieces . Chop washed methi in to fine pieces. Now its time for tomato puree. Boil water in a bowl and wait until we see boils on the top of the water. Then put tomatoes in the hot boiling water and reduce the flame after 2min. Let them boil for 5 min. This would reduce the bitterness of the tomato. now peel of the tomato skin and blend it or grind it into a paste.

Heat oil in a pan and now roast the boiled potatoes until they are golden brown. This gives curry a magnificent
color and oil gets the aloo flavor which gives the gravy little thickness and a fine taste . Now remove potatoes and let jeera seeds crackle in the oil. Then add curry leaves and methi, cover pan with a lid and let it cook for 2 min. Add tomato puree , red chill powder , coriander powder , jeera powder, salt and turmeric. Let tomato puree cook for 5 to 7 min and add potatoes . Let it cook for 5 more min and our aloo methi is ready...........

Happy cooking.

Thanks,
Mamatha

The Start

Hi All,

I am planning to try recipes from all the sources I know and try them in my kitchen and post it in the blog.


I am a software employee where in I lead a scheduled and mechanical life. Nothing much in life other than office and my home , week ends come by and go making not much change in the routine life.
 
I must say that I have inherited the art of cooking from my father, (though I am just a beginner now) and when ever I want to escape from this fuzzy, busy life I start searching recipes and start working on them.
Right now I am working on my knife skills and also started to know the terms like puree, blending, folding etc.

I feel a  kind of joy, a world in me when I shop for cooking (veggies, electronics etc etc). It helps to lock all other things aside and I feel more like myself when I am doing what I like to do.

Keep watching the space for recipes.(I will always post the recipe only when I try it :) )
 
Thanks,
Mamatha