Mar 26, 2016

Mixed Vegetable Bhurji

My recipe under Bhurji theme for this week final post is a different Mixed Vegetable bhurji. Actually I wanted to post a paneer and mixed vegetable bhurji for the final post. But some how this recipe was in my mind. Long ago one my friend made this for me with rice and rasam. And she ask me to find out the key ingredient.:( I tried a lot and couldn't find out. When She told me it was besan I was really surprised.!!. In a first bite you never recognize that was chickpea flour which is used as a binding agent.  photo veg.bhurji.jpg
                                                                  This mixed vegetable bhurji is a perfect vegetarian recipe  with lot's of vegetables. But you need a lot's of patience to make this because chickpea flour batter will take time to crumble and coat on vegetables. Use a non-stick pan in a normal pan the bhurji will stick to the bottom and burn. And non-stick pan will take two table spoons oil and in a normal pan it will take more oil, So choice is up to you.
So let's check the recipe.... 
Carrot  --  1/4 cup finely chopped or grated
Cabbage  ---  1/4 cup finely chopped
Fresh beans ---  1/4 cup finely chopped
Cauliflower ---  1/4 cup finely chopped
Onion  ---  1 big finely chopped
Green chillies  ---  4 finely chopped
Fresh coriander leaves  --  1/2 cup finely chopped
Ginger garlic paste ---  1 tea sp
Oil  ---   2 tab sp
Cumin seeds  --  1/2 tea sp
Coriander seeds  ---  1/2 tea sp crushed
Cumin seeds ---  1/2 tea sp crushed
Red chilli powder  ---  1 tea sp
Salt to taste
Chick pea flour  ---  3 tab sp

1. Heat oil in a pan add cumin seeds let then crackle then add chopped onion and fry till soft, add chopped green chillies and ginger garlic paste give a good stir.
2. Add chopped beans fry for a while then add chopped cabbage and cauliflower mix well keep the flame low cover and cook for two minutes.
3. Now add chopped carrot mix well, sprinkle table spoon of water cover and cook for two more minutes by this time vegetables are nearly half cooked.
4. Take chickpea flour in a bowl add red chilli powder, crushed coriander and cumin seeds, salt to taste mix well add water and bake thin batter like rava dosa batter.
5. Give a good stir to the vegetables in the pan and pour this chickpea flour batter on them and cover with a lid and leave it on a very low heat for two minutes.
6. After two minutes remove the lid stir the bhurji well to make it scramble.
But for the first time it will stick to your spatula and to the pan so keep on stirring every few seconds to make it like bhurji.
Keep the heat in low all the time till your bhurji is finished other wise it will burn so keep an eye on it don't leave it on the stove.
Sprinkle finely chopped coriander leaves mix well and switch off the heat.
Serve this mixed vegetable bhurji with rice and rasam...  
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Mar 25, 2016

Spinach and Corn Bhurji

Today my recipe is a easy but very delicious bhurji that goes very well with grilled sandwiches. Spinach and sweet corn bhurji, not even with sandwiches this will be a good pair with roties. I made a combination of spinach and corn you can do the same recipe with spinach and paneer or corn and paneer or you can mix all of them. 
 photo spinach bhurji.jpg so lets check the recipe....
Spinach  ----  2 cups finely chopped
Sweet corn  ---  1 cob grated
Onion   ---  1 medium finely chopped
Garlic  ---  7 cloves finely chopped
Green chillies   ---  3 finely chopped
Chat masala  ---  1/4 tea sp
Lemon juice  --  1/2 tea sp
Oil   ---- 2 tea sp
Salt to taste
1. Heat oil in a pan  add chopped onion, chopped garlic and green chillies and fry till onion become soft.
2. Add grated sweet corn  mix well, cover and cook for few minutes.
3. Now add chopped spinach sprinkle salt to taste cook for five minutes, stir in between.
4. Sprinkle chat masala and lemon juice and switch off the heat...
This Spinach and Corn Bhurji will be a good stuffing for grilled sandwiches

Bread slices..
Cheddar cheese  3 cubes grated
Apply some butter on bread and spread spinach and corn bhurji and sprinkle grated cheese and close with the other bread slice and grill the sandwich both sides.
Enjoy with a cup of hot coffee or tea.

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Mar 24, 2016

Soya and Oats Bhurji

Another week and final week for this month BM and my theme for this week is bhurjis. And next month we are going to run a full month Marathon. Coming to this week theme Bhurji is a easy to make recipe. When we say Bhurji the first thing will come to our thought is egg bhurji or paneer bhurji. But we can make a few verities of  bhurji's that we can serve with roties are rice or we can stuff with bread toast. So here is my first recipe for my Bhurji theme Is a Soya Bhrji.
You can add any finely chopped vegetables like capsicum, cauliflower, cabbage, grared carrot to this soya bhurji. even some finely chopped spinach will make this Soya Bhurji more healthy.
Masala oats gave a bit masala flavor and binding to this soya bhurji ..
So let's check the recipe....
 photo sota burji.jpg INGREDIENTS:--
Soya granules  ----    1 cup
Masala oats ----   one small pack or 3 tab sps
Onion --- one big finely chopped
Tomato  ---  one big cut in to small cubes
Ginger  ----  1/2 inch piece finely chopped
Garlic cloves  ---   5 finely chopped
Green chilli   ---  3 finely chipped
Lemon juice ---   2 tea sp
chopped coriander leaves  ---  1 tab sp
Salt to taste
Turmeric powder  ---  1/4 tea sp
Red chilli powder -- 1/2 tea sp
Garam masala  ---  1/2 tea sp
Oil  ---  1 tab sp

1. Take four cups water in a pan add 1/2 tea sp salt and soya granules mix well and boil for five minutes.
2. Switch off the heat and let it sit for 15 minutes, then drian water and squeeze the extra water and set a side.
3. Heat oil in a pan add chopped onion and fry till soft,add chopped green chillies, chopped ginger, chopped garlic and 3/4 of tomato cubes mix well.
4. Add soya granules,salt to taste, turmeric powder, red chilli powder mix well and sprinkle two tab sp of water cover and cook in a very low heat for five minutes, stir in between.
5. Now add masala oats mix well and cook for 5 more minutes, then add garam masala, chopped coriander, remaining tomato cubes, lemon juice mix well and switch off the heat.
Serve hot with roti or stuff in a bread toast, this will be a good side dish with rasam rice....

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Mar 19, 2016

Mushroom in Spinach Gravy

My finel recipe for this week is a variation of palak paneer. But there is no paneer in this recipe I used mushrooms insted of paneer to make this dish little healthy. I used a table spoon of butter to give a nice flavor and no cream. And this is a no tomato gravy I replaced the tomatoes with khatta palak (chukkakura), You can use gongura puree also. You don't like the both flavors or you don't get those both green leafy vegetables. You can replace them with a table spoon of lemon juice. Or you want to use  tomato can add 1/2 cup of tomato puree. Kasuri methi is optional but that gives a good flavor to the curry
 photo mushrooms in spinach.jpg

Palak (spinach)   ----  4 cups finely chopped
Khatta palak   ---  2 cups finely chopped Or one tab sp lemon juice
Mushrooms  ---  250 grams cut in to 4pieces
Onions  ---  3/4 cup finely chopped
Garlic  --- 5 cloves
Ginger  ---  1 inch piece
Green chillies  ---- 3 cut in to small pieces
Turmeric powder  ---- 1/4 tea sp
Kasuri methi --- 1/4 tea sp (optional)
Salt to taste
Garam masala  ---  1/2 teasp
Cumin seeds  ---  1/2 tea spOil --- 1 tab sp
Butter  -- 1tabsp

1. Remove stems and wash spinach thoroughly in running water. 
2. Blanch spinach in salted water for two minutes, refresh in chilled water. Squeeze out the extra water.
3. Add green chillies, garlic cloves, ginger pieces to blanched spinach and make a puree.
4. Heat oil and butter in a pan add mushroom pieces give a good stir and remove and set a side.
Don't fry mushrooms for long time they will shrink, just coat them with butter flavor for a second and remove.
5. Add cumin seeds to the same oil, add chopped onions and fry till translucent, add turmeric powder stir for a while.
6. Add chopped khatta palak (if using) in this stage, sprinkle little salt  cover and cook for 2 minutes. 
7. Now add spinach puree, give a good stir and cook in a very low heat till oil leaves from the sides.
8. Add salt to taste, garam masala, kasuri methi, mushroom pieces mix well and keep the flame in low, cook for five more minutes,add lemon juice here if you are not using khatta palak mix well and remove from heat.
Serve hot with roti or rice.

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Mar 18, 2016

Vankaya Masala (Eggplant Masala curry)

My second recipe for this no tomato gravy theme is Vankaya Masala with coconut milk and no tomato gravy.This curry is a best pair with roti, rice and ghee rice. I make Masala Vankaya with two different masalas . One is Bagara baigan Hyderabadi recipe that contain two to three tomatoes and the other recipe is with poppy seeds and cashew coconut gravy. This second recipe dosen't have tomatoes in it but I have already posted the recipe in my blog. Now I gave a variation to the Bagara baingan gravy with no tomato gravy...
Let's check the recipe.......
Vankayalu (eggplants ) ---  7 small variety
Onion   ---  1 big very finely chopped
Green chillies  ---  3 finely chopped
Oil   ---   1 tab sp
Cinnamon   ---  1 inch piece
Cloves  ---  4 cloves
Cardamom   ---  3
Cumin seeds  --- 1/2 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
Red chilli powder  ---  1 tea sp
Thick coconut milk  ---  1 cup
Dry coconut grated  ---  1 tab sp
Ground nuts  ---  1/2 tab sp or 6 to 8 badam soaked and pealed
Sesame seeds  ---  1/2 tea sp
Poppy seeds  ---  1/2 tea sp
Garlic cloves  ----  8
1. Dry roast grated dry coconut, ground nuts, sesame seeds, poppy seeds and grind with garlic and little water to make a smooth paste.
2. Heat oil in a pan add cinnamon stick, cloves, cardamom, cumin seeds and let them crackle.
3. Add chopped onion and green chillies and fry till onion turn in to light pink.
4. In the mean while slit the eggplants in to four and add them to the onion in the pan.
5. Now add salt to taste, turmeric powder, red chilli powder, ground masala mix well cover and cook for a while.
6. Remove the lid and give a good stir add one cup water mix well and cover and cook till eggplants are tender.
7. Stir in between cover and cook for few more minutes.
8. Switch off the heat and add thick coconut milk mix well
Garnish with chopped coriander leaves and serve hot with rice or roti.

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Mar 17, 2016

Chintakaya Pappucharu (Raw tamarind sambar)

Pappucharu is a recipe from Andhra cuisine which almost sounds like sambar. But with little variations, main difference is Andhra pappucharu doesn't contain any sambar powder or rasam powder. The consistency of this pappucharu is thin then sambar and we use onion, tomato and any one variety vegetable. Like drumstick, okra, cucumber but not mixed vegetables and no eggplants. Onion and tomato is must for this recipe.You can make pappucharu only with onion and tomato with out any other vegetables. Now i am going to post a pappucharu recipe with out tomato for our BM theme no Tomato gravies for this week.  
Today I am going to replace tomato with raw tamarind pickle or you can use fresh raw tamarind. I used raw tamarind pickle because we don't get fresh raw tamarind trough the year. We make this raw tamarind pickle every year in the season and store it for whole year. We can use this tamarind pickle for making chutneys, rasam, pappucharu instead of tamarind pulp. 

How to make Raw tamarind pickle..
Raw Tamarind  --  500 grams
Salt  ---  100 grams
Turmeric powder  ---  1 tab sp
Select matured (matured but not ripe once) raw tamarind and wash thoroughly and spread them on a dry cloth  let them dry well, make sure no moisture on tamarind.
Now cut raw tamarind in to small pieces and crush them in a mortar -pastel. Crush jently so that you don't crush the seed. Now remove the seeds with your hand.
Again bring back the raw tamarind to the mortar-pastel and make a coarse paste and remove in to a wide bowl.
Add salt and turmeric powder mix well and transfer this pickle in to a glass jar or ceramic jar  cover with lid and tie with a clean cloth and leave it in a clean and preserve. This will stay good for years... So Chintakaya tokku (Raw Tamarind pickle) is ready to use. You want to use this for chutneys or as it is like for chintakaya pachadi you have to wait for 3 days. After 3 days you can use this pickle.
Fresh Raw Tamarind
Mudichintakaya pachadi (raw tamarind pickle)
The second variation to make this Chintakaya Pappucharu is using raw tamarind as it is. Let's see how to take juice from raw tamarind. 
Take 5 to 6 raw tamarind pieces in a pressure cooker add 1 cup water and pressure cook for two whistels let the pressure go.
Take out from the pressure cooker and grind it with little water  remove and strain the fresh tamarind juice.
This fresh raw tamarind juice you can use to make rasam, pappucharu, sambar and pulusu verietes but you can't make chutneys with this juice. Because this is looks like juice means more watery.
If you are using the pickle then dilute a tab sp of raw tamarind pickle in a cup of water strain the juice and set a side... 
Now let's check the Chintakaya Pappucharu....
Toor dal   ----  1/2 cup
Raw tamarind juice  ---  1 cup
Onion  ---  1 big cut in to slices
Drumstick  ---  2 cut in to two inch pieces
Salt to taste
Turmeric powder  ---  1/4 tea sp
Red chilli powder  --- 1 tea sp
Oil  ---  1 tab sp
Mustard seeds  ---  1/2 tea sp
Cumin seeds  --  1/2 tea sp
Dry red chillies  --   2 broken
Asafotieda  --  1/4 tea sp
Curry leaves  --- two springs
1. Cook toor dal till soft or cook in a pressure cooker for three whistles and mash well.
2. Boil drumstick pieces and onion slices with one cup water till drumstick are tender.
3. Add tamarind juice to mashed toor dall and add red chill powder, turmeric powder, salt to taste mix well and add this dall and tamarind juice mixture to the boiling vegetables mix well.
4. Before it starts boiling heat oil in a pan add mustard seeds, cumin seeds, dry red chillies, asafoetida, curry leaves let them crackle and add this to pappucharu bring to full boil and switch off the heat.
Here i like to give a tip add a tabsp ghee to the pappucharu before you switch off the heat and close with the lid and serve after 10 minutes. This makes your pappucharu more flavorfull.
Serve Chintakaya pappucharu with rice and any side dish like potato or plantain fry(varuval) or simply with appalam.

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