Bottle gaurd curry (Sorakaya curry)

Bottle gaurd curry is a simple recipe which is very tasty and easy to prepare. Sometimes we feel uncomfortable standing infront of the stove to do entire cooking process. So this kind of dishes will make our job easy. So to make it easy I cook this recipe in cooker. Here is the process to make this :

Ingredients:

Bottle gaurd- 1/2 (Medium)

Tomatoes- 2 medium

Onion- 1/2 big

ginger, garlic- 1 tbsp

Green chillies- 2 no

Curry leaves- few

Coriander- 2 tbsp

Salt- for taste

Chilli powder- 1tsp

Mustard seeds- 1tsp

Jeera- 1tsp

Urad and channa daal- 1 tsp each

Turmeric- pinch

Water- required

Oil- 1tbsp

Daniya powder- 1tsp

Preparations:

1. Wash, peal and chop the bottle gaurd into cubes (Size is upto you).

2. Chop the tomatoes, onion, ginger, garlic, chillies and coriander, keep aside.

Method:

1. Heat oil in the cooker, ad mustard seeds when they crackle add jeera, turmeric, urad and channa daals and fry a minute.

2. Add curry leaves, ginger, garlic, green chillies and fry a minute.

3. Add onion chopped and tomotoes and cook till onions becomes soft.

4. Now add bottle gaurd cubes, salt, chilli powder, daniya powder, 1/2 cup water, mix well and cook abt 3mts.

5. Add water if required, check the salt and add half of the coriander, close the cooker lid and cook till 4 vissles.

6. Once the pressure is released, garnish with coriander leaves and serve hot...

This bottle gaurd gravy or curry is prepared, Can be served with rice or chapathis.

Hope you all enjoy this recipe. Meet u soon with a new recipe. Bye...

Mint Chutney (Pudeena Chutney)

Mint Chutney is very tasty and goes well with rice, chapathi and parathas. This is very flavourful and colourful chutney. Basically mint gives nice aroma. I take the fresh mint leaves bunch from stores, I remove all the leaves and let them dry on a news paper or a tissue abt an hour, after they get dreid, I will store them in a box and keep it in fridge. So it will stay fresh for 2 weeks of time. You can use it whenever u want but don't forget to wash them before you use it. So meanwhile I prepare chutney with that. And also will use in pulao or any rice varity and what not???? So no delays for the recipe...

Ingredients:

Mint leaves- 1 bunch

Ground nuts- 2 tbsp

Salt- to taste

Oil- 1 tbsp

Garlic- 2 no

Cilantro- 2 tbsp

Mastard seeds- 1 tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- 1 tsp

Sessame Seeds- 1tbsp

Red chillies- 2 no

Green chillies- 3 no

Curry leaves- few

Tamarind- little

Preparations:

1. Cut the mint leaves, wash them and dry for sometime.

2. Chop the green chilli, garlic and cilantro.

Method:

1. Heat pan, add 2 drops of oil, mint leaves and fry for 3mts or raw smell leaves, let them cool.

2. Dry roast the ground nuts and sessame seeds separately and cool them.

3. In a blender, add roasted ground nuts, mint leaves, garlic, green chillies, salt, tamarind, add 1/2 cup water and blend as a coarsed paste and take into a bowl.

4. Heat oil in the pan, add mustard seeds when they crackle add jeera, turmeric, urad daal, red chillies, curry leaves and fry a minute.

5. Add the seasoning to th chutney, check the salt and add chopped cilantro to it.

It can be preserved for 3 to 4 days.

Please let me know your opinions on it. Thanks.

Beerakaya Pesara Pappu- Variety1

Daals are everyones favorite. Beerakaya is a good subji, but many hesitate to eat it very often including me. So when I get many of them, sometimes I prepare chutney, pappu and simple curry and finish them. Today I am preparing beerakaya daal with moong daal.

Mostly we prepare daals with tour daal only, just for change I prepare some daals with moong daal. Which is also very tasty.

Ingredients:

Beerakayalu- 2 no (small)

Moong daal- 1 cup (medium)

Salt- to taste

Chilli powder- 1tsp

Oil- 2tsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- pinch

Channa daal- 1tsp

Curry leaves- few

Green chillies- 2 no

Onion- 1/2 big

Lemon juice- 1tsp

Daniya powder- 1/2 tsp

Garlic and ginger- 1tbsp

Preparations:

1. Wash, peal and chop the beerakayalu into small slices.

2. Wash and soak the moong daal abt 10mts.

3. Chop the onion, garlic, ginger, chillies, and cilantro, keep aside.

Method:

1. Add beerakaya slices, soaked daal into a cooker and boil till 2vissles and let it cool.

2. Meanwhile heat oil in a pan, add mustard seeds, when they crackle add jeera, turmeric, urad daal, ginger, garlic, curry leaves and fry 1mt.

2. Add chopped chillies, onion and fry till onions becomes soft.

3. Add salt, chilli powder, daniya powder, mix well.

4. Add boiled daal to the seasoning, mix well and cook for 2mts.

5. Add lemon juice and cilantro and serve hot with rice.

This daal suits for rice and chapathi. It can be preserved for 2 days.

The beerakaya moongdaal pappu is ready.....

Sorakaya Chutney (Bottle gaurd chutney)

We can make many varieties with Bottle gaurd. One of the varity is chutney. Its simple to prepare like any other chutney. Goes very well with rice and chapathi. It can be preserved for 2 to 3 days by kepping in fridge. I always like to put it in the Sambar which gives good flavour. So lets start with the ingredients.....

Ingredients:

Sorakaya- 1/2 medium

ground nuts- 2 tbsp

Salt- to taste

Oil- 2tsp

Mustard seeds- 1 tsp

Jeera- 1tsp

Urad daal- 1tsp

Channa daal- 1tsp

Green chillies- 3 no

Garlic- 3 no

Curry leaves- few

Cilantro- 2 tbsp

Turmeric- pinch

Red chillies- 2 no

Onion- 1/2 medium

Ginger- inch slice

Tamarind- little

Preparations:

1. Wash, peal and slice the sorakaya into small slices.

2. Boil the sorakaya slices about 5mts by adding enough water to it. Drain all the water and let it cool.

3. Chop the garlic, ginger, green chillies, cilantro and keep aside.

4. Dry roast the ground nuts till golden colour and let them cool.

Method:

1. Add half of the the boiled slices, salt, tamarind, greeen chillies, garlic, ground nuts and ginger to the blender, add little water and grind as a coarsed chutney.

2. Heat oil in the pan, add mustard seeds when they crackle add jeera, turmeric, urad daal, red chillies, channa daal, curry leaves and fry 2mts, turn off the stove.

3. Add the seasoning and remaining boiled sorakaya slices to the chutney, mix well and check for the salt.

4. Add chopped cilantro to it and serve with rice.

Wonderful chutney is ready. Hope you will enjoy this recipe with your family members. Bye.

Cauliflower Chutney

This Cauliflower Chutney is my all time favorite chutney. Very tasty and mouth watering chutney. I used to take it to hostel whenever I go from my home after holidays. All my friends used to like it alot. This can be served with rice or chapathi or side dish to any rice varieties. It is very very easy to prepare.

Ingredients:

Cauliflower-1 small

Garlic cloves- 8 no

Fenugreek seeds- 1 tbsp

Mustard seeds- 1 tbsp

Jeera- 1 tbsp

Urad daal- 1 tbsp

Chilli powder- 2.5 tbsp or upto ur taste

Salt- 2 tbsp or fot taste

Turmeric- 1/8 tsp

Oil- 1 cup (small)

Lemon juice- 3tbsp

Preparations:

1. Wash and chop the cauliflower in to the slices ( size as u prefer), drain all the water and let it dry on a tissue paper for 5mts.

2. Peal the garlic and slice into small parts.

Method:

1. Heat 2 drops of oil in a pan, add mustard seeds, jeera, fenugreek seeds, urad daal one by one and fry till they turn to golden brown colour but don't over cook it. Let them cool.

2. Then add all the fried items to the blender and blend as a fine powder.

3. Take the caluflower slices and garlic slices into a microwave safe bowl and microwave abt 4mts (The time may vary for your microwave, don't add any water).

4. Then take the cooked cauliflower slices and garlic into a bowl, add blended powder to it, add chilli powder, salt, turmeric powder, mix well.

5. Heat oil in a pan, and add it to the chutney, mix everything well.

6. Finally add the lemon juice to it, mix well. Atlast check the salt and spiceness add if u need anything.

Here is the wonderful chutney.

This can be preserved abt a week by refrigerating it.

Hope all of you will try it and let me know your valuable compliments on this recipe.

Thanks...

Brinjal Tomato Chutney

It is a very good combination to the Rice and Chapathi. Previously I posted Tomato chutney recipe and this brinjal chutney is little bit variation to the tomato chutney and tasty as well. Here goes the recipe for it.

Ingredients:

Brinjals- 2 no medium

Tomatoes- 1 no medium

Green chillies- 2 no

Red chillies- 2 no

Salt- for taste

Cilantro- 1tbsp

Curry leaves- few

Onion- 1/2 medium

Oil- 1tbsp

Mustard seeds- 1tsp

Jeera- 1tsp

Tumreric- pinch

Urad daal- 1tsp

Fenugreek seeds- 8 no

Channa daal- 1tsp

Garlic - 3 cloves

Preparations:

1. Wash and chop the Brinjals and tomatoes.

2. Chop the green chillies, cilantro, garlic, onion and keep aside.

Method:

1. Heat oil in the pan, add mustard seeds, when they crackle add jeera, fenugreek seeds, turmeric, urad daal and fry a minute.

2. Add channa daal, curry leaves, red chillies, green chillies and garlic and fry 1mt.

3. Add chopped onions and stir well.

4. Add chopped brinjals and tomatoes. stir well and cook for 3mts.

5. Add salt, cilantro, mix well and turn off the stove and let it cool.

6. Add the brinjal mix to the blender, add little water and blend as coarsed/fine chutney.

7. Serve by garnishing with cilantro.

Note:

1. If u wish do the seasoning and add to the chutney after grinding.

2. This can be preserved in the frindge abt 3days.

Please let me know your suggestions on this recipe. Thanks.

Thanks to my friend Sasi who told abt this recipe.