Posts tagged as: Cumin

Murgh Musallam

Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers. An easy recipe of preparing lip smacking murg masallam which can be relished with roti or naan.

Broccoli Spinach Patoli

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the chana dal and grinding it into coarse paste. The ground chana dal paste is then pressure cooked and then crumbled into powder. Oil is tempered with spices and broccoli and spinach is cooked along with the crumbled dal.

Potatoes with Cilantro

Potatoes with Cilantro

Onion Stuffed Tindora

Tindora is either boiled in water or steamed till cooked. Onion is coarsely ground along with ginger, garlic and green chiles. Cooked tindora is then stuffed with ground onion paste. Oil is tempered with few dals and spices. Tindora is fried in tempered oil as a final step.

Coconut Stuffed Eggplant

Indian Baby Eggplants are often stuffed with spices or dals. Grated coconut is ground into smooth thick paste with tamarind, onion, green chiles and other spices. Eggplants are stuffed with this spicy and sour coconut paste. Oil is tempered with few spices and stuffed eggplants are cooked covered in little oil till soft.

Snake Gourd with Chana Dal

Soak chana dal in water for around 2 hours. Wash, remove ends, deseed and chop snake gourd into small pieces. Remove ends, wash and slit green chillies…

Gongura Chutney

Sorrel Leaves / Gongura Pickle is well known in Andhra. But this is a fresh chutney made from sorrel leaves. Sorrel leaves are cooked along with chopped tomato and green chiles in little bit of oil. Then they are ground into fine paste and the ground chutney is fried in tempered oil for few seconds.

Tindora with Chana Dal Stuffing

Tindora is either boiled in water or steamed till cooked. Stuffing is made by roasted chana dal with other spices and grinding into fine powder. The powder is then stuffed into the boiled tindora. Oil is tempered with couple of spices and stuffed tindora is fried for a minute as a final step.

Soya Granules with Spinach

Soya granules are soaked with hot water till soft. Onion is lightly browned and spinach is cooked along with sliced garlic and green chiles. Soya granules are added to the spinach and cooked covered before adding ground spices and red chilli powder for extra flavor.

Taro Root Fry – Chama Dumpla Fry

Arbi / Taro Root is cooked with skin till soft which aids in easy removal of the skin. It is then sliced and fried in little oil till golden brown. Oil is tempered with ajwain and other spices and taro root is then seasoned with coriander powder and red chilli powder. Squeezing lemon at the end of the process awakens the whole dish.

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