Allam Garelu / Ginger Vada

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Ingredients:-

Urad dal-2 cups
Green Chillies-7 nos
Ginger-3 inch (as u r taste)
Cumin seeds-2 tsp
Salt to taste
Oil- for deep frying

Method:-


Soak the urad dal  for 2 hours.Wash well and strain the excess water,and separate out about 1/3 cup of dal and grand the rest coarsely with minimum water ,don't add to much water like vada paste.

 Coarsely grind the green chillies and ginger in mix jar.

Now add the separated dal in the ground dal.Add cumin seeds,green chilies ginger paste and salt mix well.

Heat the oil in a wok for frying .

Now take either a small piece of plantain leaf or a plastic sheet wet it with little water.
Spread the ground paste in a round shape on plantain leaf or plastic sheet.Make a hole in the middle as shown in the picture and gently drop it in to the hot oil.

Fry the vadas on low flame till they turn in to golden brown in color.

Serve hot with any chutney  or sauce.

Rasmalai

Ingredients:-

Rasgullas-15 nos at room temp
Sugar syrup -1 cup (from the rasgullas)
Half & Half Milk-3 cups
Cardamom Powder-1/2 tsp
Pistachios-1 tbsp (sliced)
Almonds-1 tbsp (sliced)
Cashews-1 tbsp (sliced)
 Saffron-3 to 4 stands

Method:-

Take a heavy bottomed vessel and add milk.Bring to a boil.Reduce to medium flame and go on stirring on a constant basis for a good 30 mints.

Add the sugar syrup and continue to cook for another 20 mins.Add the cardamom powder,add the nuts and saffron and combine.Boil for another 5 mins.

While the milk sugar mixture is boiling ,work on the rasgullas.Gently squeeze the rasgullas patties ,Now add the rasgullas into the ticked milk and cook on low flame for 5 mins.They will absorb the sweet syrup and rasmalai is ready.Turn off the heat and cool.

Refrigerate and serve chilli-ed.

Beerakaya Koora / Simple Ridge Gourd Curry

Ingredients:-


Ridge Gourd-2 nos
Red Chillies-3 nos (Break into pieces)
Mustard Seeds-1 tsp
Urad Dal-1 tsp
Garlic Cloves-10 nos
Curry leaves-few
Oil-1 tbsp
Salt to taste



Method:-


Wash,peel ,chop the ridge gourd into round pieces and keep aside.


Heat 1 tsp of oil in frying pan and add the mustard seeds,urad dal and let them sputter.

Now red chillies fry for minutes.Now add the garlic and curry leaves fry for 3 minutes.

Now add the ridge gourd pieces and salt mix well.Cover with a lid.Let it cook completely.Now uncover let excess moisture evaporate.

Serve with rice or roti.

Mutton Curry

Hi Friends, Today i am coming up with very tasty and yummy mutton curry. Have a look at it and enjoy making it. I am having trouble giving comments to my fellow bloggers due to captcha (human verification). Sometimes the words are not matching and not letting me submit my comments. Even same thing happened with my blog, one of friends requested me to remove that option. After taking that option out it is not appearing anymore. Please remove human verification from your blogs if possible.

Ingredients:-

Mutton-1 lb
Cardamom-3 nos
Whole Peppercorns-1/4 tsp
Cloves-5 nos
Cinnamon Stick-2 inch piece
Star Anise-1 no
Fennel Seeds-1/2 tsp
Onions-2 nos (chopped)
Green Chillies-5 to 6 nos (split length wise)
Ginger & Garlic paste-2 tbsp
Coriander powder-2 tbsp
Red chilli powder-2 tsp
 Pepper Powder-1/2 tsp
Potatoes-2 nos (peel and cut into big chunks ) (optional)
Tomatoes-2 nos (chopped)
Coriander leaves-1/2 cup (chopped)
Curry leaves-1 stem
Oil-3 tbsp


Method:-


Wash and cut mutton to medium size pieces and keep it aside.

Dry roast  cardamom,cloves,peppercorns,cinnamon stick,star anise and fennel seeds fry till slightly browned and grind it to crush,keep it aside.

Then heat about 3 tbsp of oil in a pressure cooker add the crushed spices and fry for a minute.

Then add chopped onions,green chillies,curry leaves ,ginger-garlic paste and saute till onions become transparent.

Then lower the flame and add coriander powder,re chilly powder,pepper powder and turmeric powder and fry till the powder become lightly brown in color.Do stir continuously in order to prevent the powders from being burnt.

Then add mutton pieces,chopped tomatoes,chopped potatoes ,enough salt along with 1 cup of water and mix it nicely.Then cover the lid,cook till 4-5 whistles .

Then allow the pressure cooker to cool.When the pressure is fully released open the lid and simmer for about 5 -10 minutes or till the gravy thickens and then finally add chopped corinader leaves and remove from the flame after 2 minutes.

Serve with rice or roti.