Cauliflower curry with sesame powder

Ingredients

Caulliflower florets  2-3 cups

salt

chillipowder    2tsp

turmeric powder   big pinch

sesame coconut powder    2-3tsp

finely chopped onions         1 cup

For seasoning

oil

dry red chillies

chana dal

urad dal

mustard seeds

cumin seeds

curry leaves

Preparation

1.Boil water in a bowl.Add cauliflower florets to the water.Keep the lid on.

2.cook the cauliflower florets until they are 70% done.( don't make them mashy)

3.Keep a pan on flame.Add oil to it.Once it is hot add all the seasoning ingredients in the above order.saute it for 1 minute.don't burn them.

4.Add onions and cauliflower to the oil.add salt and turmeric powder to it.

5.fry them until they are fully cooked.

6.add chillipowder,sesame coconut powder to it.saute it for 3 minutes.

Garnish with coriander leaves and your are all set.

IF you add too much sesame coconut powder the curry does not taste good,it will be a bit bitter.

sesame seeds dry coconut powder (Nuvvu Podi)

Ingredients

1 cup (white)sesame seeds

2cups dry shredded coconut

Preparation

Fry sesame seeds on low flame until they turn golden brown,keep stirring while doing so.

Add it to the blender along with dry shredded coconut.

Sesame coconut peanut powder

for the above recipe, add 1 cup roasted peanuts and add to the blender along with sesame coconut powder.That makes another curry powder which is used in so many other curries such as stuffed brinjal curry etc...

chicken fry

you can get cooked chicken from the chicken curry (previous post)

cooked chicken      2cups
oil                           1 tbsp
ginger garlic paste   2tsp
chillipowder            2tsp
turmeric                  small pinch


Add 1 tbsp oil to thehot pan.keep the flame to medium to high.
add ginger garlic saute it.
add chicken,turmeric,chillipowder.
on high flame saute it.the mixture will be sticking to the bottom.scrape it off.and keep on saute it.that is what gives nice color  to the fry.
add some coriander leaves to it.and the fry is ready.

chicken curry (Andhra style)

onions                                         1 large one(2 medium ones)
chilles                                          2
coriander powder                        1tbsp 
cumin powder                              3tsp
poppy seeds coconut(dry) paste   3tbsp
yogurt                                          2tbsp
garam masala powder                  3tsp
ginger garlic paste                        1 tbp
chicken                                         1kg
salt
turmeric powder                          2pinches
chilli powder                                1tbsp (u can reduce the amount)
coriander leaves                           1 small bunch
oil                                                3/4th cup


heat oil to in the pan.
add onions fry them until they slightly brown
add ginger garlic paste.saute until the raw smell goes off.
add poppy seeds coconut paste saute it for couple of minutes.
add coriander powder,cumin powder,garam masala and saute it.
add turmeric powder.
add in all the chicken,salt,yogurt.Saute it and keep the lid on.
add 1-2 cups of water.
let it cook for 15 minutes or until the chicken is tender.
add chillipowder,saute it.
Dont make the gravy  watery,thick consistency would be better.
add the coriander leaves.

It goes very well with chapathi (Indian bread) and rice.

In Andhra instead of yogurt people add tomato and you can follow the same.
If you want to skip the garam masala,add cinnamon stick, 2 cloves to the pan before adding onions.

 To get more gravy add poppy seeds coconut paste,coriander powder etc.more.But do not forget to fry them very well as you don't want any raw flavors in your curry.

With indian mixer jars it will be easier to get smooth paste of poppy seeds,coconut.
I find difficulty in making the paste with my blender.What I do is I slightly roast the poppy seeds and add it to the blender along with coconut and small amount of water and the blender will be on for 10 mins.By then the smooth paste should be ready if not again switch on the blender for continous 10 min.Keep doing it until you get smooth paste.

Murmura Upma (maramaralu or borugulu upma)

Ingredients

Murmura            -                   100 gms (approximately)
Turmeric powder                     big pinch
salt                                         to taste
oil -                                         1 tbsp

For tempering

chana dal                                   3tsp
mustard seeds                            1tsp
cumin seeds                               1tsp
dry red chillies                            2-3
green chillies very finely chopped  2
onions finely chopped                  1 medium sized one
coriander leaves finely chopped    3-4 strands
curry leaves                                 afew

RECIPE

1.Marinade murmura in plenty of water for 5 mins

2.Murmura will float in water so dip them using spatula to make sure that all of murmura will absorb water
3.Remove them using a spatula that drains out water.

4.Put them in a plate for 5 mins or more.At this point they will fully absorb the remaining water they puff up really well and it is easy to handle them.
5.Now keep pan on stove top on medium flame.
6.Pour in 1tbsp oil.
7.When oil is hot add in chanadal.stir them for a while.
8.Add dried red chilies.(At this point you could add cashew nuts too,if you want)
9.Add mustard and cumin seeds when they start splutter add in curry leaves.
10.Add chopped chillies.Add in onions and fry them until they turn golden in color.
11.Add some salt and tumeric powder.
12.Turn off the flame and immediately add murmura to the pan.
13.Mix well.sprinkle chopped coriander leaves.

plain dosa recipe

Ingredients

1 cup urad dal
2 cups raw rice
1 tbsp fenugreek seeds
salt

Preparation

1.Soak dal and rice separately  for about 6-8hrs.Soak fenugreek seeds with dal.
2.Grind the above to a thin consistency that is good enough to pour spatula full of batter and spread it around in the pan.
3.Ferment it for 8 hrs(possibly overnight)
The dough is ready.

 For good texutre and color for the dosa instead of using raw rice use 2 cups rice flour to grinded dal.

Fried Rice(Indo-chineese)

Ingredients

chilli