Friday, February 09, 2007

Buthi Vankai Koora- Brinjal delicacy

Buthi Vankai Koora, is a Andhra speciality. This is a tasty spicy curry made out of brinjal.
Ingredients required:
Brinjal - 250 gms
oil - 100ml
Ground nuts - 50 gms
Ginger - 1 inch piece
Garlic - 6 pods
1/2 Desicated Coconut
Jaggery - 25 gms

Onion - 2 nos finely chopped
Tomato - 3 Nos

Thursday, February 01, 2007

Garlic Rasam

Garlic Rasam is good for commom cold and relieves gastritis.
Ingredients Required:
Garlic - unpeeled 5 pods
Curry leaves
Pepper Corns - 3 table spoons
Cumin seeds - 1 Table spoon
Garlic peeled - 10-15 pods
Red chilli - 4 nos
Tamarind paste 6 table spoons
Tomatoes - 2 finely chopped
Mustard seeds - 1 table spoon
Asfotedia - For seasoning
Corriander for garnishing
Oil - 3 tables spoons
salt to taste
Turmeric - one pinch
Water -400 ml
Dry Grind the curry leaves,red chillies, unpeeled garlic pods, pepper corns, cumin seeds into a coarse powder. The rasam should be made preferably in a copper bottom vessel. Heat oil in the vessel and add mustard seeds and asfotedia. Once the mustard seeds crackle add the coarse masala powder and stir for few minutes. Add a pinch of turmeric, tomatoes and salt and cook till the tomatoes are done. Now add the tamarind paste, water stri for a while and add corriander leaves and simmer for until it starts to froth. Do not allow the rasam to boil. Once the rasam starts frothing put off the stove and cover with a lid. Serve hot with rice.

Green Peas Masala

Ingredients Required:( Serves 4)
Fresh Green Peas : 250 gms
Onion :2 nos finely chopped
Tomato : 5 nos
Oil : To saute
Salt To taste.
Red Chilli Powder : 2 Table Spoon
Corriander : Finely Chopped.
Turmeric : one pinch
For Masala
Desicated Coconut : 100 gms
Cloves : 4 nos
cinamon : 4 small sticks
Ginger : 1 inch piece
Garlic : 4 pods
Heat oil in a pan and add the onions. Saute onions till golden brown. Grind the masala ingredients in a mixer into a fine paste. Add the ground masala and turmeric to the onions and stir fry till the raw smell goes. Now add the tomatoes and salt and cook till the tomatoes are done. Add chilli powder to the mixture and stir for a few minutes. Finally add the green peas with about 100 ml of water and cook on low flame for about ten minutes until the peas is done.
Put off the stove and garnish with corriander. This side dish goes well with parathas and roti's.