Thursday, February 26, 2015

Punugulu / Vada

Punugulu / Vada

Quick trick : I soaked urad dal one day and could not make it, so I drained water from urad dal n kept it in freezer in zip lock. When you want to make them again, just take out from freezer n soak for 5 mins n grind the dal.

         Whole urad dal  - 1 cup
         Onion - 1/4 cup ( finely chopped)
         Green chillies - 2 (finely chopped)
         Pepper - 1 tsp (crushed)
         Curry leaves - as per taste (optional)
         Salt to taste
         Oil - to deep fry 


1.Soak urad dal for 2-3 hrs or overnight and make a fine batter. Add little water like1/4 glass.
2. Whisk batter nicely with fork for 10 mins
3.Now finely chop onion,green chillies,curry leaves,pepper and mix it well to the batter. Add little salt and keep mixing it well.
4.Now heat oil in kadai make punugulu or vada’s

4.Keep the stove flame to low while dropping the vada once they are all in you can increase the flame to medium high. Wait till they turn golden colour on both sides till then keep rolling them to the other side.

5.Serve vada or punugulu with coconut chutney, rasam & sambar.

Keema curry based on bajia

Keema curry based on bajia
Keema – 2 lbs
Onion – 1 big
Tomato – 2 medium
Ginger garlic paste (g.g) – 2 tsp
Red chili powder (rcp) -1 tsp
Coriander powder – 1 tsp
Turmeric – ½ tsp
Cumin seeds – 1 tsp
Salt – 1tsp
Garam masala – 1 tsp
Coriander leaves n green chilies for garnish
  1. Heat oil in a cooker, add onion and fry till light brown
  2. Now add keema n g.g paste n fry nicely.
  3. Let all the water evaporate 
  4. Now add rcp, coriander powder, turmeric, salt n mix well.
  5. Add tomato and add ½ cup of water.
  6. Close the pressure cooker n give 4 whistles
  7. Open the cooker, mix well n let it cook for more 5 mins till oil separates.
  8. Add garam masala n mix well.
  9. Now garnish with coriander leaves n green chili n cook on slow flame for 10 mins

Sunday, February 22, 2015

Aloo Dum

Aloo Dum (perfect)

650 gms small size potatoes (boiled and peeled) - almost 20 mins in MW..let it cool down before peeling the skin 
5 medium sized tomatoes
7 green chillies
1” ginger grated ( it should be like corse paste)
A bunch of coriander leaves - 1/2 cup
Salt to Taste
A pinch of turmeric
1.5tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder

 4 tbsp oil
1/2 tsp cumin powder


 1.Prick the boiled potatoes with the fork. Apply salt and leave it for half an hour in fridge.
2.Puree the tomatoes along with green chillies.
3.Heat 4 tbsp oil in a wok. Add grated ginger to it.
4.Now add immediately all the dry spices with half of the bunch of chopped coriander and roast the for a while (making sure it doesn’t burn) 
5.Now add pureed tomatoes with salt (as per tomatoes) and fry them till it leaves oil. you should see little gravy
6.Now add potatoes, cover and cook till the tomato gravy dries up a bit and coats the potatoes nicely.
7.Garnish with chopped coriander and serve with luchi.