Vysya's Delicious Recipes -Dosa Corner

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Monday, June 30, 2014

Aloo methi sabzi recipe - Aloo Methi Curry Recipe - Potato With Fenugreek leaves

   Aloo methi sabzi is a popular North Indian curry made with Fenugreek leaves and potato. it Goes very well   with chapathi, roti, rice and stuffing inside chapathi rolls and breads.  Fenugreek leaves when blended with boiled potatoes taste awesome. it is a very healthy and tasty dry curry.
 
   Fenugreek leaves control the hormonal level of insulin in the blood. it will fulfill your body's fibre requirements abundantly. They are known to be very high in iron as well as having significant levels of potassium, fiber, and calcium.India is a largest producer of fenugreek. potatoes predominantly contain carbohydrates, they are easy to digest and facilitate digestion. The vitamin-C present in potatoes can help prevent this disease, caused by a deficiency of vitamin-C.Now we learn  to make healthy curry.


 Ingredients

 Potatoes - 2.
Methi leaves chopped - 1 cup or 1 bunch.
Onions - 1 (big).
Ginger Garlic paste - 1 tsp.
oil - to fry.
salt - to taste.
cumin seeds - 1/4 tsp.

Spice Powders 

chilli powder - 1 tsp.
Garam masala -  1/2 tsp.
Turmeric powder - 1/8 tsp.
coriander powder - 1 tsp.

Preparation.

  • Cut the potatoes into cubes, and place in water to avoid discoloration.
  • chop the onions lengthwise and keep  it aside.
  • Chop the methi leaves finely.

Method
 
  •  Heat the oil, add cumin seeds, when it sizzles, add onions, add Ginger garlic paste, saute till onions turns pink.

  • Then add potatoes and turmeric mix well.cook it covered, saute now and then, till potatoes are cooked and it becomes soft.

  • Then add coriander Powder, chilli Powder, Garam masala and Salt.Give a quick mix.

  • Then add chopped Methi leaves, saute for 2 or 3 minutes, till it wilts, and comes in the form of dry curry.
  • Serve hot with rice, roti and chapathi's.



Monday, June 23, 2014

Tindora Sabzi - Dondakaya fry - kovakkai stir fry - thondekai palya

Dondakaya Vepudu(IvyGourd curry) is a popular Andra recipe made with Dondakaya(tindora) and some spices and peanuts.Peanuts gives extra nutty taste to Curry. It goes well with hot rice, chapathi and roti. Tindora or even Ivy gourd is additionally known as by various titles such as the parwal, kundru, tondli in Marathi, Toroda, kunduri (Oriya), kovai, kundri or even kovakkai in Malayalam and kovakka in Tamil, Dondakaya in Telugu.

    It is abundant with Vitamin C, which will help in conditioning the bones.It also has plenty of Vitamin B1 and B2, as also trace quantities of Vitamin A. All these vitamins are vital for the human body, and help in strengthening your immune system, and thus keep away diseases.Ivy gourd is said to be a brilliant bloody purifier and detoxifier, which thus helps in cleansing your body. It also simulates the liver, and clears harmful germs from your body.Now we learn to make healthy stir fry.



Ingredients

Tindora/Dondakaya - 1/4 kg.
oil - to fry
salt - to taste.
onion -1. 
Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.

onion - 1.

To Dry Roast & Grind

Red chillies -  5.
cumin seeds - 1/2 tsp.
Roasted Peanuts - 2 tbsp.
fenugreek seeds - 10.
curry leaves - 1 sprig.
coriander seeds - 1 tsp.

Dry roast everything and grind it into a coarse powder with salt  and keep it aside.

Preparation

  • cut the edges of tindora and cut it lengthwise (for easy cooking). you can also cut into roundels, depends upon your wish.
  • Cut the  onions lengthwise.
Method
  • Heat the oil, add mustard seeds, when it splutters add urad dal. Saute till dal's turns golden brown.Then add onions saute till onions turns golden brown colour.


  • Then add tindora(dondakaya) and turmeric mix well, cook in a medium flame and cook it covered for faster cooking.

  • When tindora's are almost soft, add dry powder mix well. (Not necessary to cover the tindora's now, else it becomes soggy)cook for another 8 - 10 minutes till the powder, blends well with Tindora's and comes in the form of curry.

  • It goes well with rice, roti and chapathi's. 
Dondakaya Vepudu
 Notes


  • Instead of cooking Tindora/Dondakaya directly on kadai, you can cut the tindora into roundels & pressure cook the tindora in a cooker without adding water for 4 to 5 whistles. (Take a pressure cooker, add some water at the bottom of cooker, then place the vessel with chopped tindora, then cover the vessel, then close the cooker lid & pressure cook for 4 to 5 whistles).pressure cooked tindora,oozes little water. drain the water from it, then use it.After onions browned, add this  pressure cooked tindora, & saute for few seconds till the moisture in it is completely drained  and follow the above procedure. 

Tuesday, June 17, 2014

Masala Gutti Vankaya Kura - (Andhra Style) - Spicy Stuffed Brinjal Curry - With Step Wise Pictures

Gutti Vankaya kura is an authentic Andhra Recipe made with small  purple tender brinjal's stuffed and cooked   with  some spices.it is a semi solid curry.  This stuffed brinjal curry Goes well with hot rice, roti and chapathi's.Brinjal's reduces the chance of cardiovascular diseases and strokes.The eggplant has good amounts of vitamin C which make it an effective anti-viral and anti- bacterial source.The water content found in eggplants help keep your skin soft and supple.A particular antioxidant found in eggplant helps prevent skin cancer.Already i have posted Vankaya Nuvvula Masala,(brinjal's in sesame sauce) which is a variant of Gutti Vankaya kura. Now we learn to make healthy tasty traditional  Gutti vankaya kura.
Ingredients


Tender purple small  Brinjals - 10
oil - 1 tbsp.
salt - to taste.

For Stuffing


 Pearl onions - 10.
Garlic - 2.
Tamarind - small piece

 To Dry Roast

Chanadal - 1 tsp.
urad dal - 1 tsp.
Toor dal - 1 tsp.
cumin seeds - 1/2 tsp.
Coriander seeds - 1 tbsp.
Red chillies - 8.
Fenugreek - 1/4 tsp.

Preparation

  • Put plus sign in  each brinjal  and place in a bowl of water to avoid discoloration.
  • Dry Roast everything mentioned in dry Roast column in a medium flame, till dals turns Golden brown colour, then remove it from kadai and keep it aside. 

  • In same kadai add onions, garlic and tamarind saute till onions turns golden brown colour.
  • Then Grind everything into a  thick paste, with little water and needed salt.



Method
  •  Now brinjals & stuffing is ready. Stuffing Requires Patience.Gently fill the brinjal's with stuffing.Take care it should not break.
  • Add oil to kadai, when oil is hot, Gently place the brinjals, and keep the flame to medium low.

  • Cook it covered and saute now and then,till brinjals are soft.it takes (nearly 15- 18 minutes to cook brinjals.)
  • When brinjals are soft add remaining stuffing masala and add half cup of water.adjust salt.

  • Saute now and then, till raw smell of stuffing goes and it becomes a thick gravy.
Also Visit 

For more Indian curries collection -  click 26 stir fry varieties.

click  Authentic Andhra Recipes  for Andhra delicacies.


Wednesday, June 4, 2014

Eggless Pancake Recipe - Easy Spongy Fluffy Pancakes - With step wise Pictures

Pancakes is a authentic  American Breakfast Recipe. It is a simple breakfast recipe, can be easily made during busy mornings. Pancakes are eaten plain, or it can be topped with butter or fruits of your choice, and served with honey or maple syrup.I had this pancake for the first time in ihop restaurant, when we went to disney world. it tasted awesome. it could be made with available ingredients in home. it is also a very simple bachelor recipe.





Eggless Pancakes Recipe 

 Prep Time : 5 min.
 Cook Time :2 min per Pancake
 Serves: 3                                        
 Recipe Category:Main                            

  
Ingredients

All Purpose Flour - 1 cup.
Salt - 1/2 tsp.
Sugar - 1 tsp.
Baking Powder - 1 tsp.
butter - 2 tbsp.
oil - 1 tbsp.
Milk - 1 cup.
Vanilla Essence - 1 tsp.(optional)
Water - 1 tbsp.



Method
  • Take a Mixing bowl  add All Purpose Flour,salt,sugar,baking powder mix well, then add milk,oil, 1 tbsp of melted  butter,vanilla essence and water.mix Gently.Now you get thick batter consistency. Let it  set aside for 5 minutes.

  • Heat the iron skillet or dosa pan, when it is hot, take a ladle full of batter and just pour it on tawa. don't spread it. it will spread on its own.cook it in a medium low flame.
  •  When pancakes gets golden brown colour, and also it gets holes on it. it is the right time to flip the pancake.

  • When both sides of pancakes are cooked, remove it from tawa.Serve hot.


Notes 
  • Top with butter or fresh fruits of your choice like strawberry, blueberry,apples, banana or  honey or  maple syrup, or  caramel syrup or chocochips  or  nuts.you could select the toppings entirely based on your taste buds.
  • Adding Vanilla Essence is optional, it gives extra flavour to pancake.
  • it is not necessary to Grease the skillet since it is pancake batter.
  • For healthier version you could use wheat flour instead of All purpose flour, add milk according to consistency of batter.

Monday, June 2, 2014

Paruppu Rasam - Pappu Charu - Pappu saaru

Paruppu Rasam or Pappu charu or saaru is a popular  south Indian soup made with lentils, tamarind juice and spices. Pappu charu goes well with Rice, Pulagam and Moongdal rice. This rasam is called saaru in kannada and charu in telugu.It helps well in digestion. you can also have it as a soup. It is a very comforting recipe. Now we learn to make simple Lentil based rasam.


Ingredients

Toor dal - 1/4 cup.
Tomato - 1.
Tamarind - Goosebery size.
Turmeric - 1/8 tsp.
Rasam(charu) Powder - 1 tsp.
 Sambar powder - 1/4 tsp.
Salt - to taste.
coriander leaves - 2 tbsp.(chopped)

To Temper

oil - 1 tsp.
Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
fenugreek seeds - 5.
Green chillies - 1.
Red chillies - 2.
Curry leaves - 1 sprig.
hing - generous pinch.
Garlic - 4.


Preparation

Soak the tamarind in 1 cup of water for minimum 1/2 an hour, till tamarind becomes soft, then squeeze the tamarind, retain the juice and throw the pulp.

Add needed water to toor dal, and add little turmeric to it and pressure cook it till it turns mushy.

Method

  • Heat the oil, add mustard seeds, when it splutters, add cumin seeds,when it sizzles, add fenugreek seeds, Greenchillies, red chillies,hing, curry leaves and Garlic.
  • When Garlic turns golden brown colour, add tomatoes saute till tomatoes turns mushy.
  • Add tamarind juice, Rasam powder, sambar powder and salt.
  • When Raw smell of tamarind juice goes add mashed toor dal and needed water, according to the consistency. Let it cook in a medium low flame, till you get the froth. Then switch off the flame and Garnish with fresh cilantro.

Note:

Adding little sambar powder gives additional taste to rasam.