DONDAKAYA ULLI KARAM CURRY

                                             

                        

       

 

 I'm fond of vegetable curries from the Andhra cuisine- its spicier and comprises a slew of ingredients and sometimes,it involves an elaborate cooking procedure. But considering the unique flavour,the effort is worth it. I have prepared many different vegetable curries from the Andhra cuisine and hence have developed an affinity for it. I especially love these curries with plain rice. Dondakaya is a Telugu word for Ivy gourd and ulli means onion. This curry too pairs well with plain rice.You can adjust the chillies according to your spice tolerance levels. Ivy gourd can be slit into any shape-  I always prefer the roundels.

 

 

 INGREDIENTS TO ROAST & GRIND :

CORIANDER SEEDS- 5 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 5 NOS

GARLIC CLOVES- 5-6 N0S

CHOPPED ONION- 1

TAMARIND- GOOSEBERRY SIZE

OTHER INGREDIENTS :

IVY GOURD- 600 GRAMS

SALT TO TASTE

OIL- 1 TBSP

TURMERIC POWDER- 1/4 TSP

PROCEDURE :

1. Clean ivy gourd and trim both the ends.Chop it into roundels or any shape of your choice and keep it aside. 

2. In a pan heat oil and transfer the chopped ivy gourd over it. Add salt and cook in medium flame with lid covered.

3. When the veggie is cooked switch off the flame.

4. Mean while in an another pan,ad a teaspoon of oil and roast coriander seeds,cumin seeds,red chillies,garlic cloves,chopped onions and fry well.At last add tamarind piece and fry till it softens. Allow the contents to cool.

5. In a mixer jar transfer the roasted and cooled contents along with water and grind to paste.

6. Now add the ground paste over the sauteed veggie and fry till the paste blends well and oil starts leaving the sides.

 

 

 

 

 

 

 

 

 

 

 

 

 

GROUNDNUT MASALA

         

                                   

        

 

Some years ago,I answered a query on Quora : When you don't have anything to cook,what will you eat  during the evening ? I came up with my answer- Roasted and salted groundnuts. Indeed groundnuts are the most sought-after tea time snack to munch on. After dry roasting the groundnuts on a medium flame,I sprinkle salt water and continue roasting till it turns crispy and the water content evaporates completely. To my surprise,my answer resonated with many Quorans and it garnered hundred upvotes. 

Now,coming to this recipe,this is a delicious,crispy and easy snack prepared with groundnuts. There is no standard recipe for this snack,you can adjust the ingredients according to your taste preferences. Some incorporate ginger garlic paste. I have kept this recipe simple with just four spice powders. The beauty of this snack lies in the nice crunchy texture. You need to exercise caution while preparing batter with right proportion of water and flour.,else,the snack will turn soft and flaccid. 

INGREDIENTS :

ROASTED GROUNDNUTS- 2 CUPS

GRAM FLOUR- 2 CUPS

RICE FLOUR- 3/4  CUP

SALT TO TASTE

CHILLI POWDER- 1/2 TSP

GARAM MASALA- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

AAM CHUR POWDER- 1/4 TSP

ASAFOETIDA- 1/4 TSP

OIL FOR FRYING

PROCEDURE :

1. If you have roasted groundnuts,then you can readily use it,else you have to dry roast the same.

2. In a wide vessel take all the flours and spice powders along with salt and mix well.

3. Transfer the roasted groundnuts to the flour mixture and mix well. Sprinkle water little by little and mix till all the groundnuts get coated. 

4. Keep the contents covered for 20 minutes.

5. Meanwhile,heat oil in a pan. After 20 minutes,sprinkle some more rice flour over the mixture and blend well. This method prevent the nuts from sticking.

6. To check the right temperature,drop a small portion of the batter,if it pops up then it is the right time to fry it.

7. Don't use spoon for dropping the batter,as the groundnuts will club together. Hence always use you hands and pinch the contents and drop it in the oil slowly. 

8. Fry on both the sides,till it turns crisp and golden brown in colour. Dish out the deep fried groundnuts masala and enjoy it.