Discussion in 'Cuisines of India' started by roja, Apr 1, 2005.
Great recipes, Anuja, will try these soon! Please share some spicy, hot, vegetarian recipes, too
Once i had Gun powder in a bachlor's place. It was red, spicy and i could taste coconuts, tamarind, chana dhal,red chillis and was oily. can somebody pl. pass me this recipe and i'm dying to eat it again
I think u r referring to chutney powder. Click here for the recipe it is posted already in karnataka recipes. Chutney pudi
Bittergourd called as kakarakaya in Andhra.
Bittergourd- 1/2 kg
onions -3 medium sized
green chillies- 5 to 6
tomatoes- 4,medium sized
tamarind- lemon size(small)
mirchipowder- 3to 4tsp
dhaniya powder- 2tsp( optional)
Peel and clean the bittergourd & cut into circles.mix salt and keep aside for 10min and wash properly.
Heat oil in a cooking pan add chopped onions& green chillies add bittergourd pieces after 2 min and let this cook under low flame for 10min, then add turmeric, salt & mirchipowder stir for 2 min add chopped tomatoes and add tamarind pulp after the tomatoes become soft.Add water and cook until your required gravy consistency, add dhaniya powder before switching off .
boil potatoes & cut to required size.
grind to paste grated coconut , tamarind paste, mirchipowder, salt.
heat oil in a frying pan add chopped onions fry until the onions are brown and potatoes fry for 2 min & add the grinded paste .......fry until the gravy sticks to the potatoes & becomes dry.
this dish goes well with chapathi as well as curd rice.
gun powder the molagapodi for iddli....
gur or vellam
fry the chillies...dhalls... in oil
fry salt dry..
soak the til and strain and dry fry untill pops...
now grind all together last add the gur or vellam one small marble size...
this is red ...like how it is from region to region coconut gets added when u go down south.....i did not mention the measure as all have mentioned.....
Tomato Masala Curry
dry coconut powder-50gms
corriander leaves for garnishing
1. fry and grind to fine powder :groundnuts , til & dry coconut without oil
heat oil in a pan add mustard seeds, cuminseeds,fenugreek, curry leaves& onions
,fry for 5min and add the grinded powder, mirchi powder, turmeric, salt
& tamarind pulp, let this cook for few min & add tomatoes ,cook well for 10min&
garnish with corriander leaves.
This curry goes well with Vegetable biryani or fried rice.
Anybody knows recipe for Chakna?
Chakna (or "chaakna") is a spicy stew made out of goat tripe and other animal parts. It is a speciality dish among Hyderabadi Muslims. The Chaknawadi neighbourhood near Charminar in Hyderabad (India) is famous for its chakna. In Pakistan, the most famous place for chakna is in Karachi's Hyderabad Colony neighbourhood.
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Here are some of my recipes, try it out.
Grind everything, heat oil, splutter mustard and add the ground paste and keep stirring. If u feel it hot add little jaggery.
Tamarind Chillies :
Cut green chillies and set aside. Heat oil, splutter mustard and fry chillies then add salt.. Once fried add thick tamarind paste, turmeric powder, asafetida and boil it. If u feel it is too hot add little jaggery.
Bajji milagai thokku:
Grind Bajji milagai, salt and tamarind. In a pan splutter mustard and asafoe and fry the paste.
Dosai milagai podi:
Red chilli –1.5 cups, channa dhal – 2 cups, urad dhal – 2 cups, sesame seeds – 2 spoons salt, asafoetida to taste.
Fry channa dhal, urad dhal, red chillies, sesame seeds separately, add salt, asafetida and grind it in mixie. If u need the podi coarsely grind accordingly.
Thengai milagai podi:
Grated coconut – 2 cup, red chilli – ½ cup, channa dhal – 1/2 cup, urad dhal - 1/4 small cup, salt, asafoetida to taste.
Fry all the above items and grind in the mixie.
This can be had with idli, dosa and upma.