Puttu and Kadala Curry Recipe



Puttu Kadala

 Puttu Recipe

Ingredients for Puttu

Rice Flour – 1 cup [roasted]

Coconut -- ½ cup [grated]

Cumin seeds -- ½ tsp [optional]

Salt to taste

Water as required

Preparation of Puttu

Mix the rice flour with salt and cumin seeds. Add water gradually and mix well. It should be in a powdered form wet enough for steaming.

Put 1 tbsp of grated coconut into the puttu maker [puttu kutty], then add the rice flour till half, and then add another layer of grated coconut. Add the second layer of rice flour and then the grated coconut and close the puttu maker with its lid. Steam it on pressure cooker or puttu maker for 5—7 minutes.

Serve hot with kadala curry, banana or pappad



Kadala Curry

Kadala curry Recipe

Ingredients for Kadala curry

Kadala [black chick peas] -- 150 gms

Grated coconut -- ½ cup

Onion – 1 [chopped]

Green chilies – 2

Ginger – 1 piece [chopped]

Garlic Flakes – 5 [chopped]

Tomato – 1 [chopped]

Coriander seeds – 1 tbsp

Oil – 2 tbsp

Curry leaves – 2 strands

Red chilies – 4

Turmeric powder -- ¼ tsp

Salt to taste

Method of Preparation of kadala Curry

Soak the kadala [black chick peas] over night. Cook it in a pressure cooker by adding salt. Heat oil in a pan and fry the grated coconut, red chilies, coriander seeds and fry till light brown and keep aside to cool.

Heat 1 tbsp oil in a pan and fry the chopped onion, green chilies, chopped ginger, chopped garlic flakes and fry for 5 minutes. Add chopped tomato and fry again. Add cooked chick peas and mix well.

Grind the coconut masala in mixture grinder by adding little water and add to the chick peas mixture, Mix well and cook again for 5 minutes on low flame.

Garnish with curry leaves and serve hot with puttu.

Red Cow Beans Curry Recipe

Red Cow Beans Curry is a nutritive recipe. Learn how to prepare red cow beans in this easy way.

Ingredients for Red Cow Beans Curry

Red cow beans [dried]—200 gms [soak in water for3 hours]

Onion – 2 [chopped]

Green chilies – 2 [split into 2]

Garlic flakes – 5 [chopped]

Ginger – 1 piece [chopped]

Tomato – 2 [chopped]

Oil – 2 ½ tbsp

Garam Masala Powder -- ½ tsp

Coriander powder – 2 tsp

Turmeric powder -- ¼ tsp

Red chilli powder – 1 tsp

Salt to taste

Coriander leaves – 2 tbsp [chopped]

Method of Preparing Red Cow Beans Curry

Boil the soaked Red cow beans with salt in a pressure cooker for 10—15 minutes on low flame.

Heat oil in a pan and fry the chopped ginger, chopped garlic flakes and chopped onions for 5 -- 8 minutes. Add chopped tomatoes and fry again till the tomatoes become paste. Add coriander powder, turmeric powder and red chilli powder and fry for 2 minutes.

Add boiled red cow beans and mix well. Add little water, if the gravy is thick. Cook again for 2 minutes and sprinkle the garam masala powder.

Transfer the red cow beans curry into a serving bowl and garnish with chopped coriander leaves.

Serve hot

Cow beans with Bitter Gourd

Cow beans with Bitter Gourd

Ingredients for Cow Beans with Bitter Gourd

Cow beans – 250 gms [wash and cut into small pieces]

Bitter Gourd – 2 [Remove the seeds and cut into small pieces]

Onion – 1 [chopped]

Green Chilies – 2[split into 2]

Red Chilli Powder – ¾ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Curry Leaves - 1 strand

Salt to taste

Oil – 1 tbsp

Method of Preparing Cow Beans with Bitter Gourd

Heat oil in a pan and put mustard seeds, green chilies and curry leaves and fry for 2 minutes. Add chopped onion and fry for 5 minutes. Add turmeric powder and red chilli powder and mix well, then add the pieces if cow beans, bitter gourd and salt.

Mix gently and cover the pan with a lid and cook 15—20 minutes on low flame. Stir in between.

Remove the cover and transfer the dish into a serving bowl and serve hot with rice or chapattis.

VERMICELLI VEGETABLE UPMA RECIPE

Vermicelli Vegetable Upma

INGREDIENTS FOR VERMICELLI VEGETABLE UPMA

Vermicelli – 1 cup [roasted]

Water – 2 cups

Carrots – 50 gms [chopped]

Beans – 50 gms [chopped]

Potato – 1 [cut into small pieces]

Green Peas – 50 ms

Tomato – 1 [chopped]

Oil –2 tbsp

Onion – 1[chopped]

Green chilies – 3 [chopped]

Ginger –m 1 piece [chopped]

Curry leaves – 1 strand

Dried red chilies – 2 [split into 2]

Bengal gram – 2 tsp

Urad dal – 2 tsp

Mustard seeds -- 1 tsp

Ground nuts – 50 gms

Salt to taste

Juice of 1 lemon

Coriander leaves – 2 tbsp [chopped]

METHOD OF PREPARING VERMICELI UPMA

Heat oil in a pan and add ground nuts and fry for 5 -- 8 minutes. Add dried red chilies, Bengal gram, urad dal, mustard seeds and fry for 2 minutes. Add chopped green chilies, chopped onion, chopped ginger and curry leaves and fry, till the onion turn into brown.

Add chopped vegetables and cook for 5 minutes and then add chopped tomatoes and mix well. Add water and salt and boil. Add roasted vermicelli and mix well. Cover the pan and cook vermicelli is done and water gets absorbed.

Remove from the flame and you can add lime juice and garnished with coriander leaves and serve hot.

SWEET POTATOES WITH FRIED TOMATOES

INGGREDOENTS FOR SWEET POTATOES WITH FRIED TOMATOES

Sweet Potatoes – 2

Tomatoes –2

Butter – 2 tbsp

Oil – 1 tbsp

Salt and Pepper to taste

Parsely for garnishing

METHOD OF PREPARING SWEET POTATOES WITH FRIED TOMATOES

Steam the potatoes with little water, cover tightly fitting lid.

Peel the sweet potatoes and cut into slices. Mix with melted butter.

Cut the tomatoes into pieces and fry in little oil until just soft. And place round sweet potatoes as border and sprinkle the salt and pepper. Garnish with Parsely springs.

RAW MUSHROOM SALAD [ITALIAN ]

INGREDIENTS FOR RAW MUSHROOM SALAD

Fresh Mushroom – 200 gms

Dried Oregano – 1/2 tsp

Lemon Juice – 3 tbsp

Olive Oil – 1/2 cup

Pepper to taste

Salt to taste

METHOD OF PREPARING RAW MUSHOOM SALAD

Wash the Mushrooms and dry with paper towel and cut into slices. Mix all the ingredients and add the mushrooms and toss. Keep in refrigerator for half an hour before using.

CARROT AND CELERY SOUP RECIPE

INGREDIENTS FOR CARROT AND CELERY SOUP

Carrot –1 cup [diced]

Celery – 2 cups [diced]

Onion – 1 [chopped]

Cream – 1/2 cup [whipped]

Salt and pepper to taste

METHOD OF PREPARING CARROT CELERY SOUP

Boil the diced carrots, diced celery, and chopped onion with water in covered pan until tender.

Then put them through a sieve. Let it cool.

Add whipped cream, pepper and salt.

Serve very cold.

CANTALOUPE SOUP RECIPE

INGREDIENTS FOR CANTALOUPE SOUP

Cantaloupe --1 [peel, seeded and cut into chunks]
Pine apple juice – 3 cups
 Plain Yogurt  or Cream  – 1 cup [whipped]
Honey  -- 2 tbsp
Dry white wine -- 1 1/2 cup

METHOD OF PREPAREING CANTALOUP SOUP

Mix pineapple juice, whipped cream and honey.Put 2/3 of cantaloupe chunks into blender, and mix the juice mixture. Add wine and mix well.  dice the remaining cantaloupe chunks  and keep aside.
Place the diced cantaloupe in a bowl and pour in soup.
Chill and serve


Garnish with roasted ground nuts and serve cold.

CHOCOLATE SOUFFLE RECIPE

INGREDIENTS FOR SOUFFLE

Coco – 2 tsp

Gelatin – 2 tsp

Eggs –3

Sugar – 125 gms

Flour – 1 tsp

Milk – 2 cups

Fresh Cream –1/2 cup

Vanilla Essence – few drops

METHOD OF PREPARING CHOCOLATE SOUFFLE

Blend the egg yolks, Sugar, coco, flour and milk. Dissolve the gelatin in little water and add it into the egg yolk mixture immediately after removing from the flame.

Add few drops of vanilla essence and strain the mixture. Beat the egg whites with1 tsp of sugar and add to the mixture.

Whip the fresh cream with 1 tsp of sugar and add to the mixture. Mix well and keep the chocolate soufflé in refrigerator for setting.