KAKDI CHA KORDA

                             

 

 

 

 

 

This is a simple Maharashtrian curry involving cucumber. I always prepare  cucumber-based dishes from my cuisine. This is the first time,I attempted this dish and it turned out to be my favorite.I thoroughly enjoyed this curry with plain rice with a dollop of ghee. It can be paired with chapati ,puri and phulkas as well.

 

 

 

 

 INGREDIENTS :

CUCUMBER- 2 NOS

 

OIL- 4 TSP

 

MUSTARD - 3/4 TSP

 

CUMIN SEEDS- 3/4 TSP

 

MINCED GARLIC- 5-6 NOS

 

ASAFOETIDA- 3/4 TSP

 

CURRY LEAVES- 2 SPRIGS 

CHOPPED CPRIANDER LEAVES

CHILLI POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

GRAM FLOUR- 3 TSP

GREEN CHILLIES- 2 NOS

SALT AS REQUIRED

 PROCEDURE :

1. Wash,wipe and peel cucumber and grate it and keep it aside.

2. Squeeze water from the grated cucumber.

3. Heat oil in a pan and splutter mustard seeds,cumin seeds,curry leaves,minced garlic and asafoetida.

4. Add green chillies,chilli powder and turmeric powder . Take care not to burn the spice powders.

5. Transfer the cucumber gratings along with  salt over the seasoning and fry in medium flame.

6. Prepare gram flour slurry and pour it over the sauteed gratings and saute till it blends well. Put off the     flame.

7.Garnish with chopped coriander leaves and serve.

 

 

 

 

PESARATTU

                               

 

Pesarattu is a nutritious,protein-rich dosa prepared in Andhra Pradesh. There are many amusing anecdotes revolving around MLA pesarattu, in this,semolina upma is served inside the pesarattu. One of the anecdotes states that  upma was served secretly hidden inside the pesarattu to the MLAs. Because it was a secret order placed by certain MLAs in the canteens of State Legislative Assembly in Hyderabad. It is even topped with chopped onions and served. I always enjoy pesarattu with chutneys.

 

INGREDIENTS :

WHOLE GREEN GRAM DAL- 2 CUPS

RAW RICE- 1/4 CUP

GREEN CHILLIES- 3 NOS

GINGER CHOPPED- 1 1/2 TSP

CUMIN SEEDS- 1 TSP  

PROCEDURE :

1. Wash and rinse moong dal along with raw rice to get rid of impurities. Soak the same for 5-6 hours.

2. In a mixer jar,take soaked moong dal and rice along with cumin seeds,green chillies and ginger pieces and grind to a thick batter by adding water carefully.

3. The consistency of batter should be similar to that of dosa batter . Hence don't make it watery.

4. Add salt to the ground batter and mix well.

5. Apply oil on a dosa tawa and heat it. When it is hot enough,spread the batter and drizzle oil on it.When it is cooked, flip it to other side and cook rill crisp

6. Serve with any side dish of your choice.