Friday, January 7, 2011

Cabbage pesarapappu (Cabbage and Moong dal curry)

Ingredients :
4 cups chopped cabbage
1/2 cup yellow moong dal/pesarapappu  (cook till the dal is soft and not mushy)
1 onion, finely chopped
2 green chillis, slit lengthwise
1/4 tsp turmeric pwd
1/2 tsp red chillie powder (if needed)
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds/ria/aavalu
1/4 tsp cumin seeds/jeera/jeelakara
3/4 tsp urad dal/minapappu
2 dry red chillis
2 cloves garlic, crushed
few fresh curry leaves

Preparation :

1. Boil cabbage with pinch of turmeric and salt to taste till three fourth cooked drain and keep aside.   Also cook moong dal till the dal is soft and not mushy keep aside
2. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red. Add the garlic, red chillies and curry leaves and saute for a few seconds.
3. Add the chopped onions, green chillis, salt and turmeric pwd and saute till the onions turn transparent. Then add the cooked moong dal and cabbage and combine well.
4. Add chilli powder if needed and stir fry for few more minutes. Serve with rice or roti.

Chettinad chicken curry

Ingredients :

1 kg chicken, washed and cut into medium size pieces
2 cups chopped onions
1 1/2 cup chopped tomatoes
1 tsp mustard seeds
1 tsp cumin seeds
10-12 curry leaves
4 dry red chillies
1/2 tsp turmeric powder
1 tsp red chilli powder
1 cup coconut milk (extract from 1/2 coconut)
salt to taste
3 tbsp oil

Make a paste:
 2 green chillies
8 garlic flakes
2″ ginger
1 tsp poppy seeds (soak in water for 10 min to grind easily)

Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1 1/2 tbsp coriander seeds
2 cardamoms
4 cloves
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

Preparation :

1. Drizzle oil in a vessel and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, cardamoms, cinnamon, cloves and curry leaves on medium heat stirring constantly for 2 mts. Remove from stove, cool and grind to a powder.
2. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3. Heat oil in a cooking vessel, add mustard seeds, cumin seeds,curry leaves, dry red chillies and let them splutter then add chopped onions and saute till transparent.
4. Add the ground paste and cook for a minute then add tomatoes, salt, turmeric, red chilli powder and cook until tomatoes are soft.
5. Add ground masala powder and chicken mix well and cook on high heat for approx 4 minutes and do stir the chicken once in a while.
6.  Reduce to medium heat and cook until all the water evaporates from the chicken. 
7. Now add the coconut milk and cook for 5 mts or until oil floats on top and chicken is fully cooked
8. Finally check for the seasoning and turn off heat and serve hot with rice, biryani, chapatis or dosas.

Beerakaya Senagapappu Kura ( Ridge Gourd Chana Dal Curry)

Ingredients : 

Beerakayalu/ Ridge Gourd  3 (medium size) 
Senagapappu(Chana dal)  3/4 cup
Onion big 1 (chopped)
Green chillies 2 (chopped)
Tomatoes  2  (chopped)
urad dal/ minapoppu  1/2 tsp
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
curry leaves 1 string
turmeric powder 1/4 tsp
Red chilli powder 1 tsp ( adjust according to spice)
Oil 2 tbsp
Salt to taste 

Preparation :

1. Soak chana dal in water for about an hour.
2. Heat oil in the pan and add urad dal, mustard seeds, cumin seeds, curry leaves and let them splatter on medium heat.
3. Then add chopped onion, green chillies, turmeric, salt and let them cook until they turn golden brown.
4. Add chopped ridge gourd and cook until half done, then add soaked chana dal, chopped tomatoes, red chilli powder mix well close with lid and let it cook for 5 minutes on medium. Check in between if it burns.
5. Then add a cup of water, let it simmer until it reaches desired gravy consistency, check for seasonings switch of the stove and serve hot with rice or roti.

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