EzCookBook: October 2014

Jeelakarra Pulusu | Spicy Jeera Gravy

Jeelakarra Pulusu, is a local team in telugu for Seegara Kulambu(tamil). We call pulusu to the sambar that calls for no dal in it. A very simple gravy using less spices, the aroma of the warm pulusu increases the appetite. It pairs well with rice. For a quick meal on the run, i like to pack it with rice and pudalangai kootu. For a quicker variation, use dry ginger powder to make appetizing sontti pulusu.

Jeelakarra Pulusu | Spicy Jeera Gravy Recipe

Preparation & Cooking Time :20 minutes

Yield :1 bowl

Ingredients:

Cumin /Jeera - 2 tbsp

Tamarind Pulp - small lemon size

Onion - 1 large

Garlic - 5-6 cloves

Sambar Powder - 1tsp

Turmeric Powder - 1/4 tsp

Jaggery - 2 tsp

Salt To Taste

For Seasoning:

Oil- 1.5 tbsp

Mustard - 1tsp

Dried red chilli - 1

Curry Leaves , few sprigs

Fenugreek - 1/4 tsp

Asafoetida a pinch

Method:

Heat a fry pan, dry roast the cumin until aromatic. Cool and blend to fine powder. Keep aside until use.
Soak the tamarind in 1 cup of water for 10 minutes and extract the juice.
Finely chop one large onion or peel 6 small onions. Peel the garlic and keep aside.
Heat oil in a pan, add mustard. When it starts spluttering add fenugreek, red chilli, curry leaves. Add a pinch of asafoetida.
Now add the garlic and chopped onion. Fry for 3-4 minutes. Add sambar powder and turmeric. Saute well.
Pour in the tamarind water and allow it to boil completely. At that time add the ground cumin and required salt for the pulusu.
Finally add jaggery. Allow the pulusu cook for another 5-8 minutes over medium flame or until thickens.
Serve it with rice and pudalangai kootu.

Note:

Always use freshly ground cumin for preparing this pulusu to get an aromatic flavor and taste.
For variation, try using dry ginger or fenugreek or pepper powder in place of cumin.
Adding small onions makes it really tasty gravy. Try it.
The pulusu stays good for 2-3 days. Refrigerate to use for a week.

Vatha Kulambu

Beans Poricha Kootu

Broccoli & Corn Tikki | Easy Indian Snack Recipe

After a month plus long break from posting recipes in blog, we are back with a delicious delicacy to share with you all. Hope you all are happily enjoying with upcoming diwali preparations. Check here for the Diwali Recipes and for Diwali Sweets.

This crunchy tasty tikki is ready for a lite evening snack, apparently when served for kids, they will say yummmmmy 😋 to broccoli, but they are a must-have for its nutritional benefits. So temp them with this delicious healthy tikkis made of broccoli and corn combination when they are back from school.

Broccoli & Corn Tikki | Easy Indian Snack Recipe

Preparation & Cooking Time :25 minutes

Yield : 8 Tikkis

Ingredients:

Broccoli - 1 cup, finely chopped

Sweet Corn Kernels - 1 cup, crushed

Onion - 1, finely chopped

Green Chilli - 1 tsp, finely chopped

Ginger Paste - 1/2 tsp

Corn Flour - 2 tbsp

Salt To taste

Bread crumbs - 1/4 cup for coating

oil - 1/4 cup for cooking

Method:

Heat the oil in a non stick fry pan, add the onions and saute on a medium flame for 2 minutes.

Add the chilli and ginger, saute for another 4-5 minutes until fragant.

Add the crushed corn kernels and saute for a minute.

Now add the broccoli and required salt, mix well. Saute on a medium flame for about 5-8 minutes with stirring constantly.

Remove from the flame , transfer to the bowl and allow it to cool.

Once cooled add the corn flour and mix well. The mixture should be able to hold shape.

Divide the mixture into 8 equal portions, flatten between palms to make tikki.

Roll the tikkis into the bread crumbs and keep aside.

Heat a tava or pan, apply little oil and place the tikkis.

Shallow fry using oil as needed till golden brown on both sides.

Serve hot with ketchup or chutney of your choice.

Note:

Add a boiled and mashed potato while mixing with corn flour if the mixture is little loosey.
To replace green chilli use chilli powder or black pepper powder.
Using rice flour in place of corn flour tastes equally delicious.