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Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
Leafy
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Leafy

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  • 1. Thotakura Majjiga Pulusu Recipe Prep: 15 mts Cooking 20 mts Serves 4-5 persons Cuisine: Andhra . Ingredients: 3 1/2 cups chopped amaranth leaves/thotakura/chauli, packed 1 onion, sliced 1/4 tsp turmeric pwd 2 cups thick curd (slightly sour curd) 1 1/2 cups water salt to taste For paste: 4 tbsps grated fresh coconut 3 green chillis 1 tbsp fresh coriander leaves (optional) For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/4 tsp methi seeds 1/2 tsp cumin seeds 1/4 tsp hing/asafoetida (optional) 10-12 fresh curry leaves 1-2 dry red chilli, de-seed and tear (optional) 1/2 tbsp oil 1 Add half a cup of water to thotakura (1/2 tsp salt) except the onions and cook till they are half- cooked. Keep aside. 2 Make a paste of grated coconut, green chillis and coriander leaves without adding any water.
  • 2. 3 Beat the curd well adding water to form a smooth sauce like consistency. Combine the ground paste with the beaten curd and keep aside. 4 Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds, methi seeds and let them turn slightly brown. Add the curry leaves, red chilies and asafoetida, turmeric pwd and toss for a few seconds. Add the onions and saute for 4 mts before adding the half cooked thotakura (along with left over water if any) and combine well. 5 Add the curd-coconut mixture and on low heat, cook stirring continuously, otherwise it might curdle. Adjust the salt and cook till the leaves absorb the flavors and the gravy thickens. Do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb. 6 Serve with white rice. Gongura Pulihora Recipe Prep & Cooking: 45-50 mts Serves 4-5 persons . Ingredients: Ingredients: 2 cups raw rice (cook such that each grain is separate, spread to cool) 1/2 tsp turmeric/haldi/pasupu 15-20 fresh curry leaves salt to taste 2 cups red sorrel leaves, washed 1 tsp mustard seeds 1/2 tsp methi seeds/menthulu/fenugreek seeds 2-3 dry red chilies, tear and de-seed For tempering/poppu/tadka: 1 tbsp channa dal (split bengal gram) 1 tbsp urad dal/minappapu/split black gram 1 tsp teaspoon mustard seeds
  • 3. 1/4 tsp cumin seeds 1-2 medium dry red chilli 3-4 green chillis slit length wise 1/4 tsp hing/asafoetida/inguva 2 fistfuls roasted peanuts 3 tbsps oil 1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside. 2 Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds and dry red chillis and roast over slow flame till the methi turns red. Do not burn them nor under roast them. Remove from pan and cool. 3 In the same pan, add 3/4 tbsp of oil, add the red sorrel leaves and roast them on low flame till they wilt and lose their rawness. This should take about 7-8 mts. Remove from heat and cool. 4 Grind the roasted mustard seeds mixture to a coarse powder and then add the cooled red sorrel leaves and grind them together to a fine paste. Do not add water. Remove and keep aside. 5 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds. 6 Add this tempering along with red sorrel leaves to the cooled rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle roasted peanuts and combine well. Let it sit for at least an hour for the flavors to set in. If you feel the rice needs more tart flavor, squeeze some lemon juice. 7 Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes for a complete meal. Aloo Palak Recipe Prep & Cooking: 45 mts Serves 5-6 persons Cuisine: North Indian . Ingredients: 3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
  • 4. 2 bunches spinach – blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste 1/2 tsp cumin seeds 2 onions finely chopped 2 green chillis slit length wise 1 tsp ginger garlic paste 1 tsp red chilli pwd 1 tsp coriander pwd 1 1/2 cups water (use the water in which spinach was blanched) salt to taste garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick) 1/2 tbsp malai (top of milk) 1/2 tsp kasuri methi 1 tbsp oil 1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent. 2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well. 3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts. 4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine. 5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice. Note: You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes. Pesarapappu Thotakura Kadala Kootu Recipe Prep & Cooking: 45 mts
  • 5. Serves 4-5 persons Cuisine: Andhra . Ingredients: 1 small cup pesarapappu/moong dal, washed 2 cups amaranth leaves stalks/thotakura kadalu, cut into 1 1/2 pieces″ 1/4 tsp turmeric pwd salt to taste Make a paste: 2 tbsps grated coconut 2 red chillis 1 tbsp coriander seeds 1 tsp cumin seeds For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp split black gram dal (urad dal/minapappu) big pinch asafoetida/inguva/hing few fresh curry leaves 2 tsps oil or ghee 1 Pressure cook moong dal with half cup of water and turmeric pwd upto one whistle or half cooked. Add the chopped amaranth stalks to the dal along with 1 1/2 cups of water and cook for 18-20 mts on low to medium flame. 2 Add the coconut paste and salt to the cooked dal-amaranth stalks mix and combine well. Cook on medium flame for another 12-14 mts. The texture should be slightly thick and not watery. 3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds. 4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for a few mts. 5 Serve with hot rice.
  • 6. Aloo Methi Recipe Preparation: 30 mts Serves 4-5 persons Cuisine: North Indian . Ingredients: 3 potatoes, peeled, boiled and cubed 1 cup packed fresh methi leaves, add little salt and sugar, leave aside 1/2 cup chopped spinach leaves (optional) 1/2 tsp cumin seeds big pinch of asafoetida/hing/inguvva 1 small onion, finely chopped (optional) 1 tsp grated ginger 1 tsp red chilli pwd 1/2 tsp coriander pwd garam masala pwd (2 cloves, 1/2 cinnamon, 1 cardamom)″ salt to taste 1/2 tbsp oil 1 Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside. 2 Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine. Add the chopped methi and spinach leaves and cook till wilted, approx 10-12 mts. 3 Add the cubed boiled potatoes and salt and combine. Cook for 9-10 mts. This is a dry saute dish. 4 Add garam masala pwd and combine well. On high flame saute for 2-3 mts, tossing the potatoes and turn off heat. Serve hot with rotis/paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish)
  • 7. RECIPE OF APOLLO FISH FRY Ingredient Name QuantityUnit Curry Leaves 2Springs Green Chilly Chopped 3Numbers Oil For Deep Fry Chopped Ginger Garlic 1Teaspoons Turmeric 1Pinch Chilly Powder 1Teaspoons Ginger Garlic Paste 1Teaspoons Egg 1Numbers All Purpose Flour 1Tablespoons Corn Starch 1Tablespoons Murrel Fish 250Grams Chilly Paste 1Tablespoons Coriander Powder 1Teaspoons Salt To Taste Soya Sauce 1Teaspoons Curd 1/4Cup Peppers Crush 1/2Teaspoons Lime Juice 1Tablespoons DIRECTIONS Take bowl add Murrel fish pieces, add salt, ginger garlic paste, chilly powder, turmeric, mix it well, add egg, corn starch, all purpose flour, mix this well and deep fry them, keep it aside. Heat oil in a pan add chopped ginger & garlic, green chilly, curry leaves, chilly paste, coriander powder, salt, soya sauce (optional), curd, crush pepper powder, chopped coriander leaves, cook this some time and add fried fish toss it and add lime juice.
  • 8. Recipe for Apollo Fish : Ingredients: Fish cubes - 500 gms, red colour - 2 gms, corn flour - 30 gms, refined flour - 30 gms, egg - 1, MSG - 1 gm, red chilli powder - 25 gm, garam masala - 5 gms, ginger (chopped) - 3 gms, garlic (chopped) - 3 gm, slit green chilli - 10, curry leaves - 1 bunch, lemon juice - 100 ml, ginger garlic paste - 15 gm. Method: Dry the fish cubes with a clean cloth or duster. Add ginger garlic paste, red chilli powder, MSG, garam masala, salt, and red colour. Mix it well. Keep it aside for 15- 20 minutes. Add corn flour, refined flour and egg. Fry it in oil. And keep aside. Heat oil. Add chopped ginger, garlic, slit green chillies, curry leaves with the fried fish and toss it well. Finish with chopped coriander, and lemon juice. Serve hot. ** Lunch #1 (Simple South Indian Lunch Menu) Rice Poondu Kulambu Radish greens stir fry Carrot stir fry
  • 9. Curd Lunch #2 (Perfect for sunday and school lunch) Vegetable Pulao Brinjal gravy as side dish Gobi 65 Curd rice Lunch #3 (quick menu for the busy women) Moong dal Khichdi Quick Potato gravy Curd rice Lunch #4 (A Balanced lunch) Rice Sambar Keerai kootu Plantian stem stir fry Curd Lemon ginger pickle Lunch #5 (North Indian Meals) Ridgegourd dal
  • 10. Chawal Roti Tindora subzi Dahi /curd Pickle Lunch #6 (Bored of rice, try Vermicelli for a change) Vermicelli Biryani Thayir Semiya Mixed Vegetable Pachadi Lunch #7 (Simple and healthy South Indian lunch) If you run out of time, this is easy and healthy Pepper Rasam Cabbage Kootu Rice Curd Pickle Lunch # 8 (Healthy,easy, filling and satisfying) Brown Rice Pulao Onion Pachadi Curd Rice Lunch Ideas
  • 11. Lunch #9 Potato Capsicum Pulao Mixed vegetable raita Seasoned curd rice Lunch#10 Tamarind Rice (tamil style) or Andhra Pulihora Side dish - Masala vada or Mysore bonda Curd rice Indian Lunch Ideas Lunch Menu #11 Indian Lunch Menu Rice Paruppu Rasam Instant mor kulambu Brinjal curry Roti (tawa method) Curd Indian Lunch Menu Pin on Pinterest
  • 12. Lunch #12 Bored of Indian food, try this Indo Chinese Lunch for a change Veg manchurian Vegetable Manchurian with mushroom fried rice Indo Chinese Lunch Mushroom Fried Rice Egg Fried Rice Vegetable Fried Rice Side dish for fried rice Gobi Manchurian Chilli Paneer Vegetable Manchurian Lunch # 13 A Very Healthy Lunch Menu with Millets Healthy Lunch menu with millets Soya beans sambar-cabbage potato curry-barnyard millet (kudiraivaali) Learn how to cook millet
  • 13. It is time we bring back millets in our diet. Millet can be used in the same way as rice. It can be substituted for rice in most recipes. It is more healthy, filling, nutritious, richer in fiber, minerals and vitamins than white rice. Lunch #14 Are you a working women looking for a simple and healthy lunch menu. Here is a simple North Indian Lunch Menu. Check out the link below for the recipes - Bhindi masala-Dal Palak-Chawal- Phulka-Lassi North Indian Lunch Menu North Indian Lunch Lunch#15 A complete balanced and simple meal with millets, vegetables, greens. Foxtail Millet Khichdi and raitha Lunch#16 Bored of Indian food, try Couscous recipe with a vegetarian sauce. Filling, easy to prepare and delicious. Couscous with vegetarian sauce Lunch#17
  • 14. Simple Lunch Menu (My Lunch) The great thing about millets is you do not have to make any changes in your diet. Just substitute rice with millets. Indian Lunch Menu Pumpkin Sambar Senai Fry Varagu arisi sadam (kodo millets) Instant mango pickle Curd Lunch Menu #18 3 South Indian Lunch Menu combinations. They are simple, wholesome and nutritious. Click the link or picture below to see all the 3 South Indian Lunch Menu South-Indian-Lunch-menu Lunch#19 Are you looking for easy Lunch menu- Find 4 different South Indian Variety Rice Lunch Menu Ideas in the link below or click the picture to take you to that page. 4 Different South Indian Variety Rice Lunch Ideas variety-rice
  • 15. More lunch and dinner ideas will be updated soon. If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on Google Plus to keep up to date with Padhuskitchen. ** Ingredients: To Grind: · Cumin - ¾ tsp · Pepper - ½ tsp · Coriander seeds - ¾ tsp · Chana dal - 1 tsp · Garlic cloves - 8 to 10 · Red chilly - 1 · Onion - 1 · Fresh coriander leaves - a few · Tomato - 1 · Gingely oil - 1 tbsp To Prepare Gravy:
  • 16. · Tamarind - a small lemon sized ball · Gingely oil - 2 tbsp · Mustard - ¼ tsp · Cumin - ½ tsp · Fenugreek - 1 tsp · Hing - a pinch · Curry leaves - 5 to 6 · Onion - ½ · Garlic cloves - 5 to 6 · Tomato - 1 · Turmeric pwd - ¼ tsp · Red chilly pwd - ½ to ¾ tsp · Pepper pwd - ¼ tsp · Coriander pwd - ½ tsp · Sambar pwd - ½ tsp · Jaggery powdered - ½ tbsp · Salt to taste · Fresh coriander leaves Method:
  • 17. To make ground paste: 1. Soak tamarind in hot water for 10 mins and extract thick juice out of it, keep aside. 2. Heat oil in a fry pan. 3. Add cumin, pepper, coriander seeds, chana dal, garlic cloves and red chillies. 4. Toss for a minute. 5. Now add finely chopped onion and coriander leaves. 6. Saute till transculent. 7. Add tomato slices and fry till it is soft and mushy. 8. Turn off flame and allow to cool. 9. Add it to mixer and grind it with little water to a thick coarse paste.
  • 18. To make gravy: 1. Heat 2 tbsp of oil in the same pan and splutter the mustard seeds. 2. And season it with cumin, fenugreek, hing and curry leaves. 3. Now add the chopped onion slices and garlic. 4. Toss till the onions turn lightly brown. 5. Add the chopped tomato and cook till the raw smell goes. 6. Cook well till the tomatoes are soft. 7. Pour in the thick tamarind extract to this and stir well. 8. Add turmeric pwd, red chilly pwd ( adjust chilly pwd to your taste ) pepper pwd, coriander pwd, sambar pwd, salt and mix well.
  • 19. 9. Add 1 cup of water and allow the masala to cook well. 10. Then add the ground paste ( step ) and mix. 11. Allow it to boil in low flame, until the curry / gravy turns thick consistency. 12. Stir it occasionally. 13. Add jaggery and simmer for another 3 to 4 mins. 14. Taste and adjust salt and seasonings. 15. Once the curry thickens and oil starts separating from the curry, turn off heat. 16. Garnish with chopped coriander leaves. 17. Spicy & tasty Chettinad style Poondu Kuzhambu is ready.
  • 20. 18. Serve hot with rice. 19. This remains good in room temperature for two days.

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