Sivangi Pulusu / baby brinjals in tamarind sauce :)

Sivangi Pulusu / Brinjal Pulusu       
                     

Sivangi Pulusu


Ingredients:

1.Brinjals(small) – 8
2.*Menthi powder – 4tsp
3.Sugar – 3tsp
4.Ghee – 2tsp
For the gravy:
1.Tamarind pulp – 4 tsp
2.Tomato puree – 2tsp
3.Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:
1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.
•Menthulu – 1tsp
•Chana dal – 1tsp
•Urad dal – 1tsp
•Cumin seeds – 1tsp
•Mustard seeds – 1tsp
•Coriander  seeds – 1tsp
•Red chillies – 4
•Oil – 1
Roast and dry grind all the above ingredients for Menthi powder.

Method:
•Wash and cut the stems of the brinjals.Then slit them from both the sides.
•Take menthigunda,salt,ghee and sugar and form a paste.
•Fill this paste in the slits of the brinjals.
•Then shallow fry them in oil till they are half cooked and keep them aside.
•In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
•Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
•Then add besan and boil for another 5 min. This consistency should be thick like sambar.
•Finally add the seasoning ingredients over the brinjals.


Now your Sivangi Pulusu is readyyy !!!!


Andhra Chepala Pulusu / Spicy Andhra Fish Curry :

My Athamma's Chepala Pulusu:

My Athamma...so sweet

 Required:

Fish Pieces   : 10-12
Tamarind     : fist full
Oil                : 2 spoons
salt               : according to taste
turmeric       : 1 spoon
chilli powder : according to taste
onions           : 4-5
Chillies          : 4
ginger garlic  : 1 spoon paste





Spice ingredients:
Dhaniyaalu / coriander seeds : 1 tspn

    Jeera / jeelakarra  : 1 tspn
    Lavangaayalu / laung  : 2-3
    Dalchina chekka/ dalchin  : 1 piece
    Garlic pods  : 2 -3

Grind the above ingredients in to spicy powder

Procedure:
1. Clean the fish pieces well ,rubbing with salt
2. Soak a fist full of tamarind in enough water
3. Now chop onions,chillies
4. Heat the kadai

5. Add oil and let it heat

6. Mean while in a bowl put fish pices,add onions,chillies,ginger garlic paste,salt,turmeric,chilli powder
and some tamarind extract ( only a small amount of tamarind)
7. Now put the mixture in step 6 in kadai and let it cook for few minutes
8. Cook it adding tamarind extract spoon by spoon and stirring softly ( with out breaking the fish pieces)
9.  Let the fish pieces get cooked in spicy tamarind extract
10.Stir it softly
11. Add the powder under spice ingredients to add flavour to our gravy
12. Stir it,until it reaches a bit thick consistency
13. Then garnish with coriander and spicy Andhra chepala pulusu is ready.


Note : If you think tamarind extarct is not giving you enough gravy,add small amount ( 1 cup) of water and cook.

Eggs pulusu \ Bubbly eggs in tangy sauce

Guddu pulusu \ Eggs pulusu \Bubbly eggs in tangy sauce :

Required:

Eggs:  4
Onions : 4 big size ( cut into small pieces)
Green chillies:4 (cut into small pieces)
Tamarind -lemon sized ( soak the tamarind in 1 cup water and take out the pulp)
Oil - 1 spoon ( you can use two if you are not health conscious)
Water - 2 cups
salt : acc to taste
chillipowder : acc to taste
Turmeric powder : 1 spoon

Procedure:

1. Heat sufficient water on stove and boil the eggs.
( the eggs get a slight crack on its shell,once its boiled)
2.Turn off the stove, remove the shell of the boiled eggs
3.Slit all the four eggs slightly (not so deep,just pierce into the egg white) vertically with a knife on four sides of egg
( just allowing the egg to absorb the taste of the tamarind soup)
4. Now switch on the stove ,heat the oil
5. put all the sesoning\popu ingredients
6. Now add the chillies and then onions, a pinch of salt
7. Now add the tamarind pulp
8. Add salt,chillipowder and the remaining turmeric powder,stir it for 5 mins
9. Add water now and the eggs
10.Stir it in between to make sure ,its not getting stick to the pan.
11.Wait until the soup/ pulusu reaches the required consistency

   Now our white eggs turn into bubbly brown colour ,with the essence of onion

Note: use water based on the soup required,if u want more pour more water.thats it.
garnish with coriander if available in your fridge :)

Vadala Pulusu/ chanadal crisps in tangy tamarind sauce

Do you know this !!! really tasty dish,a nice treat for guests.
My parents used to come to us and i used to plan do that,to do this and plenty
But u know my momm,she never allows me to touch a single thing when she is there i our house.She does everything and asks me to take rest...
Coolll!!! but how can i make my father taste my food ???
So once my dad came alone to pune for some official purpose,so i got time to make him taste a treat.But its thursday...we dont eat non-veg
So tried this,which i had in a friend's home when i was at my schooling !!!!!!!

Required:

For Vadala pulusu/ chanadal crisps in tangy tamarind sauce
2 onions.
One tomato.
Tamarid size of a small lemon (Soak it in water for 10mins).
Vadalu
salt - according to taste
turmeric powder - a pinch
chilli powder - according to taste

For vadalu:

chana dal - 2 cup ( soaked in water for 3 hours)
salt - 1 tblsp
chlli powder- 1 tblsp
ginger - small piece
garlic- 3-4 pods
onions- 1 ( cut into small pieces)
oil for deep fry
For seasoning:
Cumin seeds ( Jeera )   : half teaspoon
Mustard seeds ( Rai )   : half teaspoon
Garlic    : half teaspoon
Red chillies   : 2 broken into half
Curry leaves
Dry Red chillies.
Oil for making tadka.   :2 tblsp
Salt to taste.
Turmeric powder.

Procedure:
First let us prepare vadalu/ chandal crisps
Grind the soaked chanadal,with the ginger and garlic.
add salt,chilli powder,small pieces of onion,mix well
Now heat oil for deep fry
Make chandal mixture into round balls and press flat in between your two palms ( look at the pic)
and fry them till they are reddish.
Take them out from kadai and put on some tissue to absorb oil.

For pulusu / tangy sauce:

Now heat oil for tadka,add all ingredients.Cut onions into very small pieces.Fry them in Oil.
Wait until they turn light brown/golden yellow,Cut tomato into small pieces
Add tomato pieces to fried onions,close the lid.Let tomato get soft.
Now extract tamarind juice from the soaked tamarind,Add tamarind water to it.Let it simmer for few minutes.Add salt,pinch of turmeric powder to the boiling liquid with low flame.
Now add our vadalu to it and let them become soft and absorb the yummy pulusu / tangy sauce

Switch off the stove once vadalu are soft.

Rich taste with Rice and roti !!!!!!!!!

Vadiyala pulusu

Vadiyaala Pulusu:

Interesting !!! I tried this once ,yeppeyyy my MIL was very happy.
Its a tasty dish that most of us [ trend setters ;) ],i mean latest generation not aware of.

Required:

For Vadiyala pulusu:
2 onions.
One tomato.
Tamarid size of a small lemon (Soak it in water for 10mins).
Vadiyalu (Fry them in oil) .
Salt to taste.
Turmeric powder acc to taste
red chilli powder, acc to taste.

For seasoning:

Cumin seeds ( Jeera )   : half teaspoon
Mustard seeds ( Rai )   : half teaspoon
Garlic    : half teaspoon
Red chillies   : 2 broken into half
Curry leaves
Dry Red chillies
Oil for making tadka.   :2 tblsp 

Procedure:

Fry the vadiyaalu and keep it aside
Cut onions into very small pieces.Fry them in Oil.Wait until they turn light brown/golden yellow.
Cut tomato into small pieces.
Add tomato pieces to fried onions,.close the lid.let tomato get soft.
Now add tamarind water to it.Let it simmer for few minutes.
Add Jaggery,salt,pinch of turmeric powder to the boiling liquid with low flame.
Now add Fried vadiyalu to it.

For popu/tadka / seasoning :
Now for tadka heat some oil (spoon) add cummin seeds,mustard seeds.
Add curry leaves and dry Chillies to it and later add some garlic to it.
Pour this into the simmering liquid. Serve the recipe with rice.