Tuesday, December 7, 2010

Gummadikaya Pulusu (Pumpkin Curry)


pumpkin / butternut Squash(around 2 cups)
yellow onion 1 large (sliced)
green chillies 2 (slit)
Chilli powder  1/2 tsp
ginger 1 inch (peel and chop)
tamarind lemon size ball (pulp 4-5 tbsp)
Jaggery (2 tbsp approx)
Salt to taste
Water 2-3 cups (to make pulusu)

For seasoning:

oil 2 tbsp
channa dal 1 tsp
urad dal 1 tsp
dried whole red chilli (broken)
cumin seeds 1 tsp
mustard seeds 1/2 tsp
Curry leaves 
Big pinch of hing
tsp turmeric 1/4th tsp


1. Peel, clean, remove the seeds from pumpkin and dice to medium size pieces.
2. Heat the oil in a deep skillet on medium heat and add channa dal, urad dal, red chilli and fry till golden brown , add cumin and mustard seeds and allow them to crackle.
3. Add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes.
4. Now add sliced onions and fry till translucent. Add the diced pumpkin, salt, chilli powder and cook them for 5 minutes.
5. Soak tamarind in 1/2 cup water and extract pulp. Add pulp and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes covered. Keep stirring in middle.
6. Add jaggery and adjust the seasoning if needed and cook for another 5-8 minutes or till done.
7. Serve hot with rice or Roti.

Egg Fried Rice


Cooked Rice 2 1/2 cups
Eggs 2
Green Beans 1 cup (1/2 inch pieces)
Carrot 1 cup (chopped)
oil 2 tbsp
sesame seed oil 1 tbsp (optional)
Green Chillies 1 (chopped)
Spring onions 2 (chopped)
Chilli Sauce 1tbsp
Soy Sauce 2 tbsp
Black Pepper 1/2 tsp
Salt as needed

Preparation :

1. Take chopped beans and carrots in 1 cup of water with some salt and boil them for 5 minutes. Drain the water and keep them aside.
2. Take a pan and add oil, when the oil is hot add eggs and scramble them for 1 minute.  Add the boiled beans and carrots, sesame seed oil, green chilli and mix well.
3. To that add cooked rice, soy sauce, chilli sauce, black pepper and salt as required.
4. Mix well and cook it for 2 minutes and garnish with spring onions and serve hot.

Channa Masala (Chole)


Channa/ Chick Peas 1 cup (Soaked over night)
Oil 3 tbsp
Cinnamon stick 1 inch
Cloves 3
Bay leaves 2
Cardamom 1
Cumin seeds 1/2 tbsp
mustard seeds 1/2 tbsp (optional)
Ginger Garlic paste 1 tbsp
Big Onion 1
Green chillies 2 (optional)
Tomato 2
Red Chilli powder 1 tbsp
Turmeric 1/4 tbsp
Corriander powder 1 tbsp
Cumin Powder 1 tbsp
Cilantro for garnish
Salt to taste


1. Pressure cook the soaked Channa with some salt till they are soft.
2. Take oil in a pan, add cinnamon stick, cloves,cardamom,bay leaves, cumin seeds and then chopped onions and green chillies. Fry till they are slightly brown.
3. Add ginger garlic paste and cook for a minute and add tomatoes.
4. Then add turmeric powder, corriander powder, cumin Powder and red chilli powder. Mix well and cook till tomatoes are soft.
5. Add some water then add cooked Channa. Add salt according to your taste and cook till the gravy thickens.
6. Garnish with Cilantro, lemon and serve with rice, puri or roti.

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