Bottle Gourd Chutney (Anapagaya Chutney)

Step-by-Step Picture Recipes have been in my thought from a long time , but never tried them out. Today morning when i was making this yummy chutney i decided will take pictures of every step and start of this style of posting. So here it is.

Ingredients:

Bottle Gourd - 1 and half cups chopped.
Tomato - 3 medium chopped
Green Chillies - 3-4 chopped (adjust acc. to your taste)
Pudina - half cup
Chana Dal - 2 tbsp
Coriander Seeds - 2tbsp
Jeera - 1 tsp
Garlic - 2 crushed
Tamarind - small lemon size
Curry Leaves - 4 sprigs
Oil - 4tbsp


For Tempering:
Oil - 1tsp
Chana dal - 1tsp
Mustard seeds - 1tsp
Garlic - 2 crushed
Curry leaves -2 sprigs


1) Heat oil , once hot add the bottle gourd pieces , add pinch of turmeric and little salt and fry till it is completely cooked.
2) Add little oil , once hot add the chopped chillies and tomato and cook till it is mushy.

3) Take the pudina and fry for 20-25 sec`s and keep aside.

4) heat 1 tbsp of oil in a small kadai , add the chana dal , fry for 1 min then add dhania seeds , jeera , crushed garlic , tamarind and red chillies and fry till a nice aroma comes.
5) Let the masala cool. First grind the masala to a fine powder , then add the pudina and tomato , grind once again to a paste , finally add the bottle gourd and grind well.


6) Heat oil , add garlic and fry 30sec , now add the rest of tempering ingredients and add to the chutney.


7)Serve with hot rice and ghee.

Kadala Curry

Kadala Curry the famous dish of Kerala has been on my to do list from a very long time , everytime i soak the black chana and boil them we all finish them up as a snack. So when i decided to make chapathi i made my mind not to finish the chana and we succeeded , here is the delicious Kadala Curry we enjoyed with hot hot chapathi's.

Ingredients:

Black Chana- 1 nd half cup (soaked for 5 hrs and boiled with salt)

Onion - 1 big finely chopped

Tomato - 1 big

Coconut - 3tbsp

Curry Leaves- few sprigs

Oil- 2 tbsp

Jeera - 1tsp

Ginger Garlic Paste - 1tbsp

Coriander Powder- 1tsp

Red Chilli Powder- 1 tsp

Garam Masala- 1 tsp

Haldi- 1/4th tsp

Salt- acc to taste

Method:

- Make a fine paste of tomato and coconut.

-Heat oil , add the jeera and curry leaves, now add the ginger garlic paste and fry for 2 min till the raw smell goes.

-Add onions and cook for 5 min till the onions turn lite brown , add salt and haldi cook for another 2-3 min , if the mixture becomes dry add a few spoons of water.

-Add tomatoes and cook till the tomatoes are well done.

-Add the remaining powders and cook for another 3-4 min till they blend well.

-Add boiled chana and mix well. Wait for 5 min and add 3 cups of water and cook till a desired consistency is acquired.

-Serve hot with chapathi.

Gulab Jamun

Follow the recipe behind the MTR Gulab Jamun mix to get these soft and mouth watering gulab jamuns.

Picture Courtesy: Google

Egg Capsicum Curry

We were served this dish at one of our relatives house , we were surprised as we didnt know we can add capsicum to an egg curry , so tried it out and it turned out nice and tasty.



Ingredients:
Egg- 3 hard boil and make few slits
Onion - 1 large, finely chopped
Tomato - 1 medium, finely chopped
Capsicum - 1 large , chopped into medium chunks
Ginger garlic paste- 1 tbsp
Oil - 2tbsp
Jeera - 1tsp
Salt- acc to taste
Haldi - 1/4th tsp
Garam masala powder - 1tbsp
Red chillie powder - 1/2 tsp


Method:
-Heat oil add the jeera and fry for 1 min , now add the ginger garlic paste and fry for 2 min till raw smell goes.
-Now add the onions , tomato salt and haldi and fry till you get a nice thick gravy ,will take about 5-10min.
-Add the garam masala powder and red chilli powder and cook for another 3-4 min.
-Now add the eggs and fry for 5min , add few spoons of water if the gravy startes to stick tothe bottom.
- After 5 min add 1/2 cup of water closethe lid and cook till all the water evaporates.
-Now add the chopped capsicum, close the lid and cook for 2 min.
-See to it that the capsicum dont loose their crunchyness.
-Serve hot with rice.

Kadhai Paneer

Another recipe from Sailu of Sailus Food. Had this yummy dish with hot hot phulkha's. Thanks once again Sailu for such amazing recipes.

Gobi Fry

A simple stir fry of Gobi that goes great with rasam or sambar. It is so quick that its ready in less than 10min excluding the chopping ;)


Ingredients:
Gobi - cut into medium size florets and washed in salt water 2 cups
Oil- 2 tbsp
Green Chillies- 2 slit
Jeera- 1tsp
Curry Leaves- 2sprigs
Salt- acc to taste
Haldi - 1/4th tsp
Red Chilli powder - 1/2 tbp
Dhania powder - 1/2 tbsp
Coriander- 1/2 bunch finely chopped

Method:
-Heat oil , add the jeera and let them splutter.
-Now add the curry leaves , gobi, green chillies ,salt and haldi.
-Place a lid and leave it for 2-3 min. Open the lid and cook till all the water evaporates.
-After all theliquid has gone add the red chilli powder , dhania powder and stir, cook for 2-3 more min.
-Switch off the stove add the chopped coriander and serve with rice.

Thotakura (Amaranth Leaves) Curry

Leafy vegetables are so innovative , we can make dal , pulusu , curry and even ad them with chicken or mutton. Today i made a simple curry with fresh thotakura that i got from a vendor who comes in the morning with loads of fresh greens everyday.

Ingredients:

Thotakura - cleaned and chopped 3 cups packed

Onion - 1 medium finely chopped

Green Chillies - 3-4 sliced (acc to your taste you can adjust the number)

Curry Leaves - 2 sprigs

Milk - 1 cup

Water - 2 cups

Oil- 2 tbsp

Mustard Seeds - 1tsp

Jeera - 1 tsp

Garlic - 2 cloved crushed

Haldi powder - a little

Salt - acc to taste

Method:

-Heat oil add the garlic and fry till it turns brown , now add the mustard seeds , jeera and red chillies , fry for 2 min.

-Add the curry leaves , green chillies and onions and fry till the onion just start to brown.

-Now add the thotakura and stir well and coo for 10 min till the water evaporates.

-Add turmeric and salt and cook for another 2 min.

-Mix 2 cups of water in the milk and add to the curry.

-Cover with lid and cook till all the liquid evaporates and a nice thick gravy is left.

-Serve with Rice.

With the same procedure we can also make Spinach Curry.

Rasgulla

In our house no one has a sweet tooth , we do sometimes indulge ourselves in ice creams but not sweets. I like Bengali Sweets like Rasgulla and Rasmalai. From a long time this sweet was on my to do list but today i decided to make it. This Rasgulla recipe is from Sailu of Sailus Food. Just followed it and they turned out so nice and yummy that i couldn't stop myself and ate a couple before they even cooled :)

Alphabet Dosa

My little girl wanted her dosa in different alphabet shapes at any cost today. She told me last night before going to bed " amma you said you will make alphabet dosa i want them tomorrow" didnt want to dissapoint her and i had the batter ready.

She was sooo happy seeing them within a few minutes the plate was empty.Kids are totally unpredictable....hehehe :)

Forgot about the batter part , its the regular dosa batter
1 cup urad dal
2 cups rice
1 tbsp methi seeds
all these washed and soaked for 6-7 hrs.
grind all these into a fine paste , when the batter is just done add washed poha to the batter and continue grinding till all the lumps dissapear.
ferment overnite and its ready.

Have a nice weekend.

Tried Recipes

Its been really long since i posted anything on my blog , i was trying recipes from fello bloggers but didnt take any pictures as we all were busy in tasting and enjoying the yummy dishes.
Here is the list of all the dishes i tried out from different blog. I thank all the bloggers who posted such wonderful recipes for all of us to try and enjoy.

Cabbage Pepper Kootu by Vaishali of Earthvegan

Vegetable Rice by Srivalli of Cooking4allseasons

Chidambaram Gotsu by Laavanya of Cookery Corner

Chicken Roast by Kamala of Harish-Nandu

Masala Borugulu by Prasu of My Culinary World

Khasta Kachori Chaat by Sailu of Sailus Food (made this from store bought kachori's)

Allam Pachadi by NS of My Experiments with Food

Aloo Tamatar Sabzi by Srivalli of Cooking4allseasons

These are a few links for now. Will post more in my next post.