Tag: home made masala

Nuggekai/Drumsticks Curry:

February 19, 2018

Drumsticks are loaded with essential minerals and nutrients. It is very tasty and highly nutritious, it is a must have ingredient in mixed south Indian sambar. One can enjoy only drumstick in this special curry, which I learnt from my dearest aunty.

DSC05853_Fotor

Ingredients:

Drumsticks -5 to 6

Onion -1

Garlic cloves – 10 to 12

Coriander leaves – 1 table sp. (chopped)

Poppy seeds – 1 tsp. (you can replace this with roasted gram as well)

Red chilli powder – 1 ½ tsp.

Turmeric – ½ tsp.

Coconut – 1 cup

Oil – 1 table sp.

For Seasoning: oil- 1 tbsps., chopped onion -1, chopped tomato -2 and curry leaves.

Coriander leaves for garnishing.

Method:

– Chop drumsticks in to 2 to 3-inch pieces, while chopping remove outer thick skin as much as possible. (It is purely optional)

Ribbet collage 1

-Cook chopped drumstick pieces with sufficient water and salt.

-Now take one tawa, put 1 table spoon of oil and fry poppy seeds, when it is light brown, add chopped onion, crushed garlic, and fry till onion becomes translucent.

-Now add chopped coriander leaves, red chilly powder, little turmeric and grated coconut and fry till you get nice aroma and then switch off and let it cool.     

Ribbet collage 2

-when it cools down, make fine paste by adding sufficient water and keep aside.

– In that same tawa, add oil. When it is hot, add curry leaves, chopped onion and fry.

Ribbet collage 3

-When it is done add chopped tomato and fry until it is mushy.

-Now add ground masala, cooked drumstick with water and boil nicely.

drumstick main

-Garnish with chopped coriander.

Stuffed Capsicum (South Indian style)

November 12, 2017

Stuffed capsicum is usually done with potato, paneer, cheese or moong dal. In this recipe I have used coconut and onion which is mixed with south Indian style masala powder for the filling. It can be relished with plain roti or rice as a side dish. It is very tasty, and we relish it every now and then, whenever I get to catch hold of tiny capsicums. This recipe I learnt almost a decade ago by Radha athe. She is a treasure house of North canara traditional recipes and I have learnt so many things from her.

main 3

Ingredient:

Capsicum – ½ kg (small sized)

Onion – 2 to 3

Coconut – 1 cup

Salt – as needed

Tamarind powder – ½ tsp

Oil – 2 table spoons

For masala powder:

Chana dal – 2 table spoons

Urad dal – 1 tea spoon

Cumin – 1 tea spoon

Hing – small pea size

Dried red chillies – 6 to 8

White sesame seed (til) – 1 tea spoon

Mustard – ½ tea spoon

Turmeric – ½ tea spoon

Method:

-For masala, dry roast Chana dal, urad dal, cumin, white sesame and mustard and keep it aside.

-Next take couple of drops of oil and fry red chillies and hing.

-Cool everything and make powder by using mixer jar.

-Now take one bowl, add chopped onion, grated coconut, salt, tamarind powder and required amount of masala powder (don’t pour at once, use as required).

-Here salt and masala should be on a slightly higher side, because while cooking, even capsicum will absorb the masala and salt.

-Next wash small sized capsicum, make a round mark near the stalk region and cut open that top part. If possible, keep it intact.

Ribbet collage 1

-Remove inner seed part and clean inside.

-Fill ready coconut and onion masala and close it with upper stalk part and make it firm.

-Now take one wide nonstick pan, pour oil and heat.

-Place all the masala filled capsicum and sprinkle little water and close the lid.

-Cook in a simmer, check in between and turn the sides.

Ribbet collage 2

-All the sides should be uniformly cooked and outer skin should have charred effect.

-When it is done, switch off and serve hot with rice or plain phulka’s.