Aug 1, 2015

439 : Naranga Curry / Sweet and Tangy Lemon Curry

Naranga Curry

  
A sweet and tart lemon curry, usually served for traditional feast in Kerala. In Kerala, normally they use Vadugapuli Naranga (Citron Lemon) (Large Lemon with slightly thick peel). But here I substituted them with Fresh Large Lemons to prepare this yummy and spicy curry.

Ingredients

Citron Lemon (OR) Big Lemons    4 Nos
Finely chopped Ginger                 3 Tbsp.
Green Chilies (Chopped)              2 Tbsp.
Tamarind                                    Lemon Size
Jaggery                                      3 Tbsp.
Red Chili powder                           2 Teaspoons
Turmeric powder                           1 Teaspoon
Salt                                              To Taste      

For Seasoning
Coconut Oil                                  2 Tbsp.                                                                    
Mustard seeds                              1 Teaspoon
Dry red chili                                  3 Nos
Asafetida:                                    1/2 Teaspoon
Curry Leaves                                Handful


Method:

  • Cut the lemon into small pieces. Remove the seeds.
  • Soak the tamarind in hot water for ½ an hour. Extract the juice.
  • Heat oil and add finely chopped green chili and chopped ginger. Stir for 5 minutes in medium flame. Add chopped lemon and cook till lemon pieces get soft.
  • Boil the tamarind water with jaggery. When jaggery and tamarind starts to come together and get little thick add chili powder, turmeric powder, fenugreek powder, and   asafetida into it and mix well.
  • And the tamarind mixture into lemon till gravy thickens.
  • Let it simmer on low heat for 5 minutes till gravy thickens. Turn off the heat.
  • Now splutter mustard seeds, dry red chili and curry leaves and add this to the curry. Mix well and close the kadai for few minutes …
  • Now Naranga curry is ready …
  • Try to make curry Naranga curry 1 or 2 days before Sadya.






Jul 22, 2015

438: Summer Cucumber Salad

The refreshing cold cucumber salad is perfect for a summer lunch or dinner.This salad is very good for diabetics.

Ingredients

English cucumber                   1 no  (Peeled, and diced)
 Medium Carrots                     4 no  (Grated)
Green chilies                          2 no (Slit lengthwise and seeded)
Finely chopped mint leaves      2 tbsp.
Lemon juice                           1 tbsp.
Low fat Plain yogurt                ¼ cup.
Sesame seeds                        2 tbsp. (Dry roasted & ground)
Cumin seeds                          2 tbsp. (Dry roasted & ground)
Chili powder                          ¼ tsp.
Turmeric powder                     ¼ tsp.
Oil                                         1 tbsp.
Mustard seeds                        ½ tsp.
Nigella seeds                          ½ tsp.
Salt                                       to taste.

Method: 
  • In a small bowl combine yogurt, grounded sesame& cumin and mix well to make a smooth paste.
  • Gently mix in the chopped cucumber , grated carrots and salt. Set aside.
  • Heat the oil in a pan over medium heat. Add the mustard seeds, nigella seeds, green chilies. Fry for one minute.
  • Now add the turmeric and chili powders. Mix well and remove from the heat and let cool slightly.
  • Pour this into the cucumber mixture, toss gently.
  • Add the lemon juice a and chill for 1 hour before serving.
  • Topped with mint & coriander leaves and serve cold.



Jul 1, 2015

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.

Ingredients

 Big Potatoes                             4 no.
 Big Capsicum                            1 no.
Tomato                                      1 no.
Curry Powder                              1 tsp.
Chili Powder                                 1 tsp.
Snafu powder                               1/4 tsp.
Turmeric Powder                           ¼ tsp.
Salt                                               to taste

For Seasoning
 Oil                                                1 tbsp.
Cumin seeds                                   ½ tsp.
Asafetida                                        a pinch.


Method

  • Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
  • Chop the capsicum and tomatoes and keep aside.
  • Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
  • Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
  • After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
  • Serve with Rice and Chapatti.
Note:


  • This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
  • This is very good as Lunch box  & Travel menu..


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