Wednesday, April 22, 2009

Potatoes cooked in coconut-redchilli paste (Known as Batate Hummaan in Konkani)

Batate Hummaan...means Potato curry.This is a very quick and delicious curry and prepared a lot in south as well as north Karnatake.This curry turns out delicious because of the flavor of coconut and coconut oil.

2 big potatoes( cut in to big chunks)
1 cup shredded coconut
4-5 whole red chillies( depends how hot you want the curry)
1/2 tspn tamarind(imli) paste
Salt as per taste.
Pinch of Asefotida(hing)
1 tspn coconut oil( make sure it is pure coconut oil.)
1 tspn Oil to fry red chillies.

In a pan take 1 tspn oil and fry the whole red chillies. Add this red chillies to coconut along with tamarind paste and make a fine paste.In another pan add water and potato chunks and cook till they are cooked.Add the paste and let it boil for 5 mins.Add water to curry (depends on what consistency curry you wish to make). Add salt, hing and 1 tspn of coconut oil and let it cook for 6-8 mins.Batate hummaan is ready to be served with hot rice and curd.(Curd is generally taken as the curry tend to become hot because of red chillies).


Tuesday, April 21, 2009

Veg Kadhai..(Vegetable with curd sauce)

Veg a sauce prepared with spices , curd , vegetables and cashew to make the curry flavor rich.The curry can be made spicy/mild as per your choice.

Ingredients:(You can use any vegetable the below is the list of veggies i used).
2 medium sized Onion (cut all vegetables in big chunks)
1 Big tomato
1 mediem sized carrot diced
1 cup peas
1 cup mixed cauliflower/brocolli
1 green chilli
1 tspn ginger-garlic paste
3tbspn Oil
1 cup curd/sour cream

Grind all Dry Masala below mentioned together:
1 tspn red chilli powder
1/2 tspn coriander-cumin powder
1/4 tspn turmeric
1/4 tspn black pepper powder
1 Black Cardamom
1/2 tspn fennel seeds
4-5 cashew nuts for flavor
2 cloves
1/4 tspn Garam masala

In a big pan add 2 tbspn of oil and once warm add all vegeteables and fry for 4-5 mins so they are 80% cooked.Then add ginger-garlic paste and curd and mix well and fry for 2-3 mins. Now add the dry masala powder you made along with salt and fry for 2-3 mins.Add a cup of warm water, mix well and let it cook for 5- 10 mins.Keep mixing it to make sure it doesnt stick to the bottom of pan.
Veg kadhai is ready...serve it with hot rice and dal or with any breads and it taste great.

Sunday, April 19, 2009

Coriander-Coconut green chutney

This chutney can be made to add more taste to dosas, idli or fried cutlets.

1 cup fresh shredded coconut(You can also find this in the frozen section )
1/4 tspn of Imli (tamarind) paste
2-3 green chilli
1/2 cup coriander leaves
2-3 garlic
Salt to tatse

Tadka for chutney:
3-4 curry leaves
1/2 tspn mustard seeds
1/2 tbspn oil

Grind all the ingredients to a fine paste.Heat 1/2 tbspn of oil and when warm add curry leaves and mustard seeds.Once the seeds starts crackling add this tadka(seasoning) to the paste.
The chutney is ready......serve it with hot wadas, dosas or Idli.

Daal Vada (Known as Chatambade in Konkani)

This is something that would be prepared as a snack in our house(most of houses of people from Karnataka-India) with a hot cup of tea/coffee in the morning or evening.I can still remember the wonderful taste and smell of this wada.So i would like to share the recipe for this yummy snack.

2 cup Chana dal(Spilt chick peas) soaked in water for 3-4 hrs.
1 small onion chopped finely.
2 green chillies chopped
1 inch of ginger chopped finely
2 tbspn of chopped coconut pieces
1 Whole red chilli
Pinch of Hing (Asefotido)
Salt to taste.
1 stick of curry leaves( chop it)
Oil for deep frying.

Grind chanadal and whole red chilli in a paste(Avoid adding water as much as possible also if there are few pieces of chanadal which is not finely done even better it taste crunchier when fried.)Add hing, curry leaves, green chillies, ginger, onion, coconut pieces and salt and mix it well. Take Oil in a pan and make sure to check it is hot. Take the paste in you hand and make flat cutlet and fry it in oil. Turn the wadas to make sure they are fried on both sides and are golden brown in color.
Serve this wadas with coconut-coriander chutney.
Chutney recipe on the blog too.
Enjoy !!!!

P.S. If for some reason you added more water then required to the paste or cant make the cutlets from paste add chickpeas flour to the batter.It helps t hold the batter together.

Wednesday, April 8, 2009

Coming up recipe for Dal Bhatti !!!!!

Coming up today next reipe is Dal Bhatti( A North India famous dish).

Japanese Curry

This is a simple japanese curry.All you need to buy is japanese curry powder from Asian Grocery Store. You can prepare this curry with shrimp / chicken or just veggies.
I learnt this curry thanks to Kathy Mom who is from Japan.
Chicken 1 pound
Veggie: Carrots, Potatoes, Onion, Peas. ( Chop vegetable very finely)
Japanese Curry cube ( Whole Packet)
Oil 1 tbspn
Water approx 2 cups.

In a pan take 1 tbspn oil. Fry onions for 2-3 mins.Add vegetables and fry it for 2-3 more mins.Add chicken and fry for 2-3 mins. Add 1 or 1 and half cup water and let it boil for 10- 12 mins or till veggies /meat is cooked. Add the whole japanese curry powder cubes.Stir frequently till the whole thing dissolve and let it simmer for 2-3 more mins.
Curry is Ready!!!!!!
Serve it with hot rice and it tastes YUMMMMMMM.


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I am not a certified nutritionist.All recipes are tried by me at home.

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