Showing posts with label Vegetables/palyagalu/Side dishes. Show all posts
Showing posts with label Vegetables/palyagalu/Side dishes. Show all posts
Monday 1 March 2010
Zunka
Ingredients:
Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch
Method:
1.Mix besan with sufficient water to a buttermilk conistency.
2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.
3.Garnish with coriander and serve hot with chappatis or jolada rotti.
Thursday 17 December 2009
Hasi Mullangi Palya
Ingredients:
Red radish-1bunch,grated
Onion -1,finely chopped
Green chillies-2,finely chopped
Fresh coriander-1tbsp
Puffchanna(hurugadle)-1tbsp
Salt to taste
For tempering
Oil-1tsp
Mustard-1/2tsp
Dry chillies-2
Curryleaves-1sprig
Method:
First roughly crush hurugadle and keep it aside.
Mix well grated radish,chopped onions,green chillies,coriander and salt in a bowl.
Heat a oil in a small pan,add mustard when they begin to splutter add dry chillies
and curry leaves and fry for second and take out of the flame.
Add the tempering to the radish mixture and mix well.
Before serving mix crushed hurugadle.
Serve with chappatis or rotis.
NOTE:You can mix yoghurt and serve as raita.
Wednesday 16 December 2009
Carrot palya
Ingredients:
Carrots- 2 medium,grated
Onion - 1 big
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste
Method:
Heat oil in a frying pan, add mustard when it splutters add dals and fry
Add onion, chillies and curry leaves fry until onions become soft
Now add grated carrot fry for a minute
Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.
Garnish with fresh grated coconut and coriander
Serve with chappatis or as side dish.
Friday 11 December 2009
Spicy Aloo
Ingredient:
Potatoes-2,boiled and cubed
Oil-2tsp
Cuminseeds-1/2tsp
Chilli powder-1tsp
Turmeric-1/4tsp
Cumin powder-1/2tsp
Amchur powder-1/2tsp
Kasurimethi-1tsp
Garam masala-1/2tsp
Gingergarlic paste-1/2tsp
Salt to taste
Method:
Heat oil in a pan add cuminseeds when they begin to splutter,
add gingergarlic paste and all powders and saute for 2-3 minutes.
add salt to taste.Now add boiled and cubed potatoes,gently mix with masala
and close the lid and cook on low flame for 3-4minutes.
Serve hot with chappatis.
Sunday 15 March 2009
Beetroot Palya
Ingredients:
Beetroot(chopped) - 2 medium
Onion - 1 big
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste
Method:
- Heat oil in a frying pan, add mustard when it splutters add dals and fry
- Add onion, chillies and curry leaves fry until onions become soft
- Now add chopped beetroot fry for a minute
- Add salt to taste and sprinkle little water, close the lid and cook in a low flame for 15 mins.
- Garnish with fresh grated coconut and coriander
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