Showing posts with label red chilly. Show all posts
Showing posts with label red chilly. Show all posts

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)

Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Saturday, August 7, 2010

Capsicum and Coconut Chutney

I have prepared Capsicum chutney a long ago and it is the normal chutney with capsicum and coconut. Recently some one has shown how to prepare chutney using capsicum cooked on gas burner and then used it for chutney.

It is just like that we cook gulla/special brinjal or normal brinjal to prepare bajji/curd or savoury curry.
I have used little urid dal, gas cooked capsicum and coconut to prepare this chutney. Try and enjoy this chutney with plain rice (hot) or with any other main dish. You are going to say "WOW", no doubt in it.
Let us see some benefits of eating "Capsicum" in our diet.
Capsicum helps to get a relief from stomach problesm, headaches, peptic ulcers and back pain. It is also good for menopausal problems and diabetes. It has anti-aging, anti-inflammatory properties. It helps to provide relief from pain related arthritis. It also helps to boost immunity. Capsicum is loaded with Vitamin A and Vitamin C. They are filled with anti-aging properties.
Let us see the recipe now :
No Onion OR No Garlic is added in this "Capsicum and Coconut Chutney".

Things Needed. :

Coconut :  1 Bowl. (4 to 5 Tablespoons)
Capsicum - 1

To Fry 
Urid dal : 1 Teaspoon
Red chilly : 4 to 5
Ingh/Asafoetida : A pinch
Curry Leaves - 5 to 6 Leaves
 Tamarind : A small marble size
Salt - To Taste.

For seasoning : 
Oil - 1 Tablespoon
Musard Seeds - 1/4 tea spoon
Curry Leaves : 5 to 6

Method :

1. Wash and wipe capsicum. Apply oil around it.
2. Put on the fire and place the oil greased capsicum on the burner. Let it cook on low flame.

3. Cook on all the sides by changing its position.

4. Remove the black patches on the capsicum and clean it with a tissue.
5. Cut into small pieces and let it cool.

6. Keep a pan on the fire and add 1/2 teaspoon of coconut oil.
7. Add a teaspoon of urid dal and fry till they turn golden brown.
8. Add red chilly and fry nicely. (byadagi chilly).
9. Add curry leaves and ingh. Put off the fire. Add tamarind and let all the ingredients cool.

10. Grate coconut and grind it with fried urid dal mixture, tamarind and cooked capsicum.
11. Add salt and grind it till it turn paste consistency. (or your desired consistency). Add required water to grind.

12. Remove from the mixi jar to a serving dish. Add coconut oil, mustard seeds, curry leaves and ingh seasoning and serve the yummy " Capsicum and Coconut Chutney".

Note :

Cook capsicum on all sides. Clean out the outer layer before making into pieces. Remove all the black dots before cutting. (If any hard part of black on capsicum). Adding more/less chilly is optional. Use of coconut oil is optional. Cooking capsicum on fire is one of the old tradition and it taste better.
Time : 20 Minutes.
Serves : 2 to 3.

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