Ingredients:
1/2 cup cooked and mashed tur dal
small lemon sized tamarind, soak in 3 cups warm water
small tomato, chopped
pinch of turmeric
salt to taste
coriander leaves for garnish
Roast and pwd:
1 tbsp tur dal
1/2 tbsp pepper (adjust)
1/4 tsp methi seeds
1/4 tbsp cumin seeds
3/4 tbsp coriander seeds
3-4 dry red chillis
1/2 tbsp coconut (optional)
For tempering/tadka/poppu:
1 tsp ghee
1/2 tsp mustard seeds
3/4 tsp cumin seeds
10-12 fresh curry leaves
1 Heat a tsp of oil in a pan, add the ingredients called for rasam pwd except grated coconut, roast on low to medium flame for 3 mts. Add the grated coconut and roast for another mt and turn off heat. Cool and make powder.
2 In a vessel, add the tamarind water, salt, turmeric pwd, mashed tur dal, rasam pwd and chopped tomato and bring to a boil. Boil for a mt and turn off heat. Add jaggery and place lid.
3 Heat a pan, add ghee, add the mustard seeds and let them pop. Add the cumin seeds and curry leaves and once the cumin splutters, add asafoetida and turn off heat. Pour into the boiled rasam. Garnish with chopped coriander leaves.
Monday, December 28, 2009
Crispy Dondakaya (Kovakkai)
Ingredients:
250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
oil for deep frying
For coating/batter:
1 tbsp corn flour
1 tbsp maida/all purpose flour
salt to taste
1 tsp ginger garlic paste
1/2 tsp red chilli pwd
Seasoning/Tadka/Poppu:
1 tsp oil
1/2 tsp cumin seeds
2 sprigs fresh curry leaves
2 green chilli, slit
1 Wash the dondakayalu, nip the tip and tail ends. Slice them into thin circles as shown in the image above.
2 Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the batter ready. In a vessel, add sliced dondakayalu, corn flour, maida, salt, ginger garlic paste and chilli pwd. Combine well such that dondakayalu are well coated.
3 Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper.
4 Heat a small pan, add a tsp of oil, add the cumin seeds and let them splutter. Add the curry leaves and green chillis and fry for a few seconds till the aroma emanates the kitchen. Pour this seasoning over the crispy dondakayalu and serve hot as a snack or a vepudu with rice and rasam/sambar.
250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
oil for deep frying
For coating/batter:
1 tbsp corn flour
1 tbsp maida/all purpose flour
salt to taste
1 tsp ginger garlic paste
1/2 tsp red chilli pwd
Seasoning/Tadka/Poppu:
1 tsp oil
1/2 tsp cumin seeds
2 sprigs fresh curry leaves
2 green chilli, slit
1 Wash the dondakayalu, nip the tip and tail ends. Slice them into thin circles as shown in the image above.
2 Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the batter ready. In a vessel, add sliced dondakayalu, corn flour, maida, salt, ginger garlic paste and chilli pwd. Combine well such that dondakayalu are well coated.
3 Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper.
4 Heat a small pan, add a tsp of oil, add the cumin seeds and let them splutter. Add the curry leaves and green chillis and fry for a few seconds till the aroma emanates the kitchen. Pour this seasoning over the crispy dondakayalu and serve hot as a snack or a vepudu with rice and rasam/sambar.
Potato Fry
Ingredients:
3 large potatoes, washed, boiled, peeled and cubed
1 large onion, quarted and sliced
pinch of turmeric pwd
1 1/2 tsp red chilli pwd (adjust)
1/4 tsp coriander pwd
1/4 tsp cumin pwd
large pinch methi pwd
salt to taste
1 tbsp oil
Poppu/tadka/seasoning:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1 tsp urad dal/minappa pappu/split gram dal
1 sprig curry leaves
2-3 crushed garlic cloves
1 Heat oil in a cooking vessel, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and allow the dal to turn red. Add crushed garlic and curry leaves and saute for 20 secs.
2 Add the sliced onions and saute for 7-8 mts or till they turn transparent. Add red chilli pwd, turmeric pwd, methi pwd, cumin pwd, coriander pwd and salt. Combine well.
3 Add the boiled potato cubes and combine and cook on low to medium flame for 9-10 mts, stirring in between and scrapping the sides and bottom.
4 Stir fry on medium high flame for 3 mts, tossing them in between till the potatoes turn a golden brown.
3 large potatoes, washed, boiled, peeled and cubed
1 large onion, quarted and sliced
pinch of turmeric pwd
1 1/2 tsp red chilli pwd (adjust)
1/4 tsp coriander pwd
1/4 tsp cumin pwd
large pinch methi pwd
salt to taste
1 tbsp oil
Poppu/tadka/seasoning:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1 tsp urad dal/minappa pappu/split gram dal
1 sprig curry leaves
2-3 crushed garlic cloves
1 Heat oil in a cooking vessel, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and allow the dal to turn red. Add crushed garlic and curry leaves and saute for 20 secs.
2 Add the sliced onions and saute for 7-8 mts or till they turn transparent. Add red chilli pwd, turmeric pwd, methi pwd, cumin pwd, coriander pwd and salt. Combine well.
3 Add the boiled potato cubes and combine and cook on low to medium flame for 9-10 mts, stirring in between and scrapping the sides and bottom.
4 Stir fry on medium high flame for 3 mts, tossing them in between till the potatoes turn a golden brown.
Rava Pulihora with Lemon
Ingredients:
2 cups raw rice rava (cook and spread to cool)
salt to taste
juice of 2 large lemons
1/2 tsp turmeric/haldi/pasupu
For tempering/tadka/poppu:
1 1/2 tbsps oil
3/4 tsp mustard seeds
3/4 tsp cumin seeds
3-4 medium dry red chillis
1 tbsp channa dal/split bengal gram/senaga pappu
1 tbsp urad dal/minappapu/split black gram
4 green chillis slit length wise
1 1/4 tsps finely minced ginger
1/4 tsp hing/asafoetida/inguva
15-20 fresh curry leaves
1/4 tsp grated jaggery or brown sugar
2 fistfuls roasted peanuts
1 Take a vessel, add 3 1/4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric pwd and bring to a boil. Add rice rava and combine. Place lid, reduce flame and cook till soft. Turn off heat. Once cool, spread out the cooked rice rava on a wide plate.
2 While the rice rava is cooking, squeeze out juice from the lemons, add 1/2 tsp salt and combine. Keep aside.
3 Heat oil in a heavy bottomed vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a mt till the dals turn red. Next add the slit green chillis, ginger, asafoetida, curry leaves and 1/4 tsp turmeric pwd and fry for 15 secs. Add the jaggery, cook for 15-20 secs and turn off heat.
3 Add the seasoning and lemon juice to the cooked rice rava and combine well such that its spread all over to the rice rava. Adjust salt and add more lemon juice if required. Finally add the roasted peanuts and combine. Let it sit for at least 1-2 hrs for the flavors to set in.
4 Serve with appadam/chips and curd.
2 cups raw rice rava (cook and spread to cool)
salt to taste
juice of 2 large lemons
1/2 tsp turmeric/haldi/pasupu
For tempering/tadka/poppu:
1 1/2 tbsps oil
3/4 tsp mustard seeds
3/4 tsp cumin seeds
3-4 medium dry red chillis
1 tbsp channa dal/split bengal gram/senaga pappu
1 tbsp urad dal/minappapu/split black gram
4 green chillis slit length wise
1 1/4 tsps finely minced ginger
1/4 tsp hing/asafoetida/inguva
15-20 fresh curry leaves
1/4 tsp grated jaggery or brown sugar
2 fistfuls roasted peanuts
1 Take a vessel, add 3 1/4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric pwd and bring to a boil. Add rice rava and combine. Place lid, reduce flame and cook till soft. Turn off heat. Once cool, spread out the cooked rice rava on a wide plate.
2 While the rice rava is cooking, squeeze out juice from the lemons, add 1/2 tsp salt and combine. Keep aside.
3 Heat oil in a heavy bottomed vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a mt till the dals turn red. Next add the slit green chillis, ginger, asafoetida, curry leaves and 1/4 tsp turmeric pwd and fry for 15 secs. Add the jaggery, cook for 15-20 secs and turn off heat.
3 Add the seasoning and lemon juice to the cooked rice rava and combine well such that its spread all over to the rice rava. Adjust salt and add more lemon juice if required. Finally add the roasted peanuts and combine. Let it sit for at least 1-2 hrs for the flavors to set in.
4 Serve with appadam/chips and curd.
Vankaya Vepudu
Ingredients:
1/4 kg purple brinjals, wash and cube and place in salted water
1 tsp ginger-green chilli paste
big pinch turmeric pwd
1/2 tsp chilli pwd
1/2 tsp coriander pwd
pinch methi pwd (dry roast and make a fine pwd)
1 1/4 tbsps oil
salt to taste
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
pinch of cumin seeds
pinch of asafoetida
6-7 curry leaves
1 Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds. Add asafoetida and saute for a few secs.
2 Add the cubed brinjals and stir fry for 5 mts without lid on medium high. Constantly stir fry to ensure they don’t burn or stick to the pan. Add ginger-green chilli paste, salt and turmeric pwd and combine. Cook for 2 mts.
2 Add coriander pwd, methi pwd and red chilli pwd and combine. Cook with lid on low to medium flame for 18-20 mts or till the brinjals are well roasted and turn soft. Remove lid and cook on high, tossing constantly, for 4 mts.
4 Serve with hot rice or rotis.
1/4 kg purple brinjals, wash and cube and place in salted water
1 tsp ginger-green chilli paste
big pinch turmeric pwd
1/2 tsp chilli pwd
1/2 tsp coriander pwd
pinch methi pwd (dry roast and make a fine pwd)
1 1/4 tbsps oil
salt to taste
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
pinch of cumin seeds
pinch of asafoetida
6-7 curry leaves
1 Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds. Add asafoetida and saute for a few secs.
2 Add the cubed brinjals and stir fry for 5 mts without lid on medium high. Constantly stir fry to ensure they don’t burn or stick to the pan. Add ginger-green chilli paste, salt and turmeric pwd and combine. Cook for 2 mts.
2 Add coriander pwd, methi pwd and red chilli pwd and combine. Cook with lid on low to medium flame for 18-20 mts or till the brinjals are well roasted and turn soft. Remove lid and cook on high, tossing constantly, for 4 mts.
4 Serve with hot rice or rotis.
Dosakaya Pappu
Ingredients:
1 cup tur dal/red gram dal/kandi pappu
1 1/2 cubed dosakaya/yellow cucumber
1 onion, chopped
1 tomato, chopped (optional)
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
2 cups water
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2 tsps oil
1 In a pressure cooker, place dal, cubed dosakaya mukkalu, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds.
3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.
4 Serve with white rice.
1 cup tur dal/red gram dal/kandi pappu
1 1/2 cubed dosakaya/yellow cucumber
1 onion, chopped
1 tomato, chopped (optional)
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
2 cups water
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2 tsps oil
1 In a pressure cooker, place dal, cubed dosakaya mukkalu, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds.
3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.
4 Serve with white rice.
Teasel Gourd Stir fry
Ingredients:
1/4 kg aakakarakaya, lightly peel, quarter
2 onions, sliced
large pinch turmeric pwd
1 tsp red chilli pwd
pinch of roasted methi pwd
1/4 tsp garam masala pwd
large pinch sugar
2 tbsps oil
salt to taste
For seasoning/poppu/tadka:
10-12 curry leaves
1 Drizzle 2 tsps oil in a vessel, add the quartered teasel gourds along with a large pinch of sugar and saute for 9-10 mts till they attain a pink shade.
2 Heat 1 1/2 tsps oil in a cooking vessel, add sliced onions and saute for 3-4 mts. Remove from vessel, cool and make a paste. Keep aside.
3 In the same vessel, the onions were sauteed, add the remaining oil, add curry leaves and the onion paste and saute for 4 mts. Add chilli pwd, methi pwd, haldi, garam masala and salt and combine.
4 Add the roasted teasel gourd quarters and stir fry on medium heat ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 18-20 mts.
1/4 kg aakakarakaya, lightly peel, quarter
2 onions, sliced
large pinch turmeric pwd
1 tsp red chilli pwd
pinch of roasted methi pwd
1/4 tsp garam masala pwd
large pinch sugar
2 tbsps oil
salt to taste
For seasoning/poppu/tadka:
10-12 curry leaves
1 Drizzle 2 tsps oil in a vessel, add the quartered teasel gourds along with a large pinch of sugar and saute for 9-10 mts till they attain a pink shade.
2 Heat 1 1/2 tsps oil in a cooking vessel, add sliced onions and saute for 3-4 mts. Remove from vessel, cool and make a paste. Keep aside.
3 In the same vessel, the onions were sauteed, add the remaining oil, add curry leaves and the onion paste and saute for 4 mts. Add chilli pwd, methi pwd, haldi, garam masala and salt and combine.
4 Add the roasted teasel gourd quarters and stir fry on medium heat ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 18-20 mts.
Lemon Soup
Ingredients:
1/4 cup cooked moong dal, mashed
juice of 2 lemons
4 cups water
1 small onion, finely chopped
1 small tomato, finely chopped (optional)
2-3 green chillis slit
large pinch turmeric pwd
salt to taste
For seasoning/poppu/tadka:
1/2 tbsp oil
pinch of mustard seeds (optional)
pinch of cumin seeds (optional)
pinch of methi seeds
large pinch hing/asafoetida/inguva
1 dry red chilli, tear and de-seed
10-12 curry leaves
1 Combine mashed dal with water, add salt, turmeric pwd and few curry leaves. Bring to a boil.
2 While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and methi seeds and once the cumin crackles and methi turns red, add curry leaves and red chilli. Finally add asafoetida.
3 Add the onions and green chillis and saute for 2 mts, add the tomatoes and combine.
4 Add the dal water to the sauteed onion-tomato mixture and cook for 5 mts. Turn off heat. Let it cool down a bit.
5 Add the lemon juice and combine. Adjust salt. Garnish with coriander leaves and serve warm.
1/4 cup cooked moong dal, mashed
juice of 2 lemons
4 cups water
1 small onion, finely chopped
1 small tomato, finely chopped (optional)
2-3 green chillis slit
large pinch turmeric pwd
salt to taste
For seasoning/poppu/tadka:
1/2 tbsp oil
pinch of mustard seeds (optional)
pinch of cumin seeds (optional)
pinch of methi seeds
large pinch hing/asafoetida/inguva
1 dry red chilli, tear and de-seed
10-12 curry leaves
1 Combine mashed dal with water, add salt, turmeric pwd and few curry leaves. Bring to a boil.
2 While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and methi seeds and once the cumin crackles and methi turns red, add curry leaves and red chilli. Finally add asafoetida.
3 Add the onions and green chillis and saute for 2 mts, add the tomatoes and combine.
4 Add the dal water to the sauteed onion-tomato mixture and cook for 5 mts. Turn off heat. Let it cool down a bit.
5 Add the lemon juice and combine. Adjust salt. Garnish with coriander leaves and serve warm.
Sukhi Aloo Bhindi Sabzi Recipe
Ingredients:
2 potatoes, peeled and cubed
150 gms ladiesfinger, chopped into small pieces
big pinch of asafoetida/hing/inguvva
1 tsp red chilli pwd
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 tsp saunf pwd
1/4 tsp jeera pwd
pinch garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom)
salt to taste
1-2 tsps lemon juice
few curry leaves (optional)
1 1/2 tbsps oil
1 Heat oil in a vessel, add the asafoetida, coriander pwd, jeera pwd, turmeric pwd, red chilli pwd, saunf pwd and 2 tbsps of water and saute for 10-12 seconds. Add the curry leaves and chopped potato and salt. Cover with lid and cook on medium flame for 5 mts.
2 Add the ladiesfinger and combine. Add the lemon juice and combine. Cook without lid for 5 mts.
3 Add garam masala pwd and mix well. Cook with lid and cook till the aloo and okra turn soft. Serve hot with phulkas, or rice and dal
2 potatoes, peeled and cubed
150 gms ladiesfinger, chopped into small pieces
big pinch of asafoetida/hing/inguvva
1 tsp red chilli pwd
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 tsp saunf pwd
1/4 tsp jeera pwd
pinch garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom)
salt to taste
1-2 tsps lemon juice
few curry leaves (optional)
1 1/2 tbsps oil
1 Heat oil in a vessel, add the asafoetida, coriander pwd, jeera pwd, turmeric pwd, red chilli pwd, saunf pwd and 2 tbsps of water and saute for 10-12 seconds. Add the curry leaves and chopped potato and salt. Cover with lid and cook on medium flame for 5 mts.
2 Add the ladiesfinger and combine. Add the lemon juice and combine. Cook without lid for 5 mts.
3 Add garam masala pwd and mix well. Cook with lid and cook till the aloo and okra turn soft. Serve hot with phulkas, or rice and dal
Saturday, December 26, 2009
Tomato Rice
1 cup raw rice
8-10 curry leaves
8 cloves (do not skimp on cloves)
1″ cinnamon stick
2 cardamoms
1 large onion, finely sliced
3 ripe tomatoes, finely chopped
3 green chillis, slit lengthwise
1 tsp ginger garlic paste
4-5 pudina leaves
1/2 tbsp finely chopped coriander leaves
salt to taste
1 tbsp oil + 1/4 tbsp ghee
1 Heat oil+ghee in a vessel or pressure cooker, add the curry leaves, sliced onions, green chillis, cloves, cinnamon and cardamoms and stir fry for 5 mts. Add ginger garlic paste and saute for 2-3 mts.
2 Add chopped tomatoes, pudina and coriander leaves to the sauteed onions and combine. Add salt to taste and combine well. Cook for 6-7 mts.
3 Reduce heat, add the raw rice, combine, saute for 3 mts. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles
8-10 curry leaves
8 cloves (do not skimp on cloves)
1″ cinnamon stick
2 cardamoms
1 large onion, finely sliced
3 ripe tomatoes, finely chopped
3 green chillis, slit lengthwise
1 tsp ginger garlic paste
4-5 pudina leaves
1/2 tbsp finely chopped coriander leaves
salt to taste
1 tbsp oil + 1/4 tbsp ghee
1 Heat oil+ghee in a vessel or pressure cooker, add the curry leaves, sliced onions, green chillis, cloves, cinnamon and cardamoms and stir fry for 5 mts. Add ginger garlic paste and saute for 2-3 mts.
2 Add chopped tomatoes, pudina and coriander leaves to the sauteed onions and combine. Add salt to taste and combine well. Cook for 6-7 mts.
3 Reduce heat, add the raw rice, combine, saute for 3 mts. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles
Sambar
Ingredients:
1 cup tur dal
3-4 cups of cubed bottlegourd
10-12 small sambar onions (or shallots)
2 medium tomatoes quartered
pinch of turmeric
1 large lemon sized tamarind (extract the juice in 1 cup water)
1 tbsp jaggery or sugar (optional)
1 1/2 tbsps sambar powder
salt to taste
coriander leaves for garnish
For tempering/poppu/tadka:
1/2 tbsp oil/ghee
3/4 tsp mustard seeds
1/4 tsp asafoetida/hing/inguva or 3-4 crushed garlic flakes
2 dry red chilli (tear and de-seed)
10-12 fresh curry leaves
1 Pressure cook dal with 2 cups of water and a pinch of hing. Once pressure cooked, mash, add 2 cups of water, shallots, bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
3 Add the sambar pwd and combine well. Let it cook for another 6-7 mts.
4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
5 Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
1 cup tur dal
3-4 cups of cubed bottlegourd
10-12 small sambar onions (or shallots)
2 medium tomatoes quartered
pinch of turmeric
1 large lemon sized tamarind (extract the juice in 1 cup water)
1 tbsp jaggery or sugar (optional)
1 1/2 tbsps sambar powder
salt to taste
coriander leaves for garnish
For tempering/poppu/tadka:
1/2 tbsp oil/ghee
3/4 tsp mustard seeds
1/4 tsp asafoetida/hing/inguva or 3-4 crushed garlic flakes
2 dry red chilli (tear and de-seed)
10-12 fresh curry leaves
1 Pressure cook dal with 2 cups of water and a pinch of hing. Once pressure cooked, mash, add 2 cups of water, shallots, bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
3 Add the sambar pwd and combine well. Let it cook for another 6-7 mts.
4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
5 Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
Tomato Chutney
Ingredients:
4 tomatoes
2 tbsps toasted sesame seeds
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/minappa pappu
1 tbsp tamarind paste
salt to taste
2 tsps oil
For tempering/tadka/poppu:
1 tsp oil
1/2 tsp mustard seeds
pinch of asafoetida/inguva/hing
10-12 fresh curry leaves
1 Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside.
2 In the same oil, add the green chillis and saute for a mt, remove and keep aside. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat. Add the tamarind to the sauteed tomatoes and let it cool.
3 First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste.
4 Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat. Pour over chutney and combine.
5 Serve with tiffins like dosa or idli.
4 tomatoes
2 tbsps toasted sesame seeds
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/minappa pappu
1 tbsp tamarind paste
salt to taste
2 tsps oil
For tempering/tadka/poppu:
1 tsp oil
1/2 tsp mustard seeds
pinch of asafoetida/inguva/hing
10-12 fresh curry leaves
1 Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside.
2 In the same oil, add the green chillis and saute for a mt, remove and keep aside. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat. Add the tamarind to the sauteed tomatoes and let it cool.
3 First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste.
4 Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat. Pour over chutney and combine.
5 Serve with tiffins like dosa or idli.
Rasam
Rasam Powder Recipe
Preparation: 215 mts
Serves 4-5 persons
Cuisine: South Indian
.
Ingredients:
little less than 1/4 cup tur dal/red gram dal/kandi pappu
10 dry red chillis
1/4 cup coriander seeds
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tbsp pepper corns
1/2 tsp asofoetida
few curry leaves
1 Dry roast all the dal till red, remove and keep aside. Next roast coriander seeds for 4 mts and remove. Add the remaining ingredients, except asafoetida and curry leaves and dry roast for 3-4 mts on low to medium flame. Remove and cool. Roast the curry leaves till they wilt and turn crisp, don’t burn it. Remove and cool. Grind all the roasted and cooled ingredients along with asafoetida to a coarse powder. Store in an air tight container.
Rasam Recipe
Preparation: 25-30 mts
Serves 4-5 persons
Cuisine: South Indian
.
Ingredients:
1/4 cup tur dal/red gram dal/kandi pappu
1 large tomato, chop into small pieces
big pinch turmeric pwd
2 tsps rasam pwd
tamarind, small lemon size, extract juice in half a cup of water
3/4 tsp jaggery (optional)
few fresh curry leaves
salt to taste
3 cups water
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of asafoetida/hing/inguva
1 dry red chilli, de-seed and tear
few fresh curry leaves
1-2 tsps ghee
1 In a pressure cooker, place a cup of tur dal, turmeric pwd, pinch of hing and 1 cup of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal and keep aside.
2 Heat a deep vessel, add 3 cups of water, mashed dal, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves, pinch of jaggery and rasam pwd and bring to a boil. Continue to boil for 2-3 mts.
3 Heat oil in a pan, add mustards seeds and as they splutter, add red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams
Preparation: 215 mts
Serves 4-5 persons
Cuisine: South Indian
.
Ingredients:
little less than 1/4 cup tur dal/red gram dal/kandi pappu
10 dry red chillis
1/4 cup coriander seeds
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tbsp pepper corns
1/2 tsp asofoetida
few curry leaves
1 Dry roast all the dal till red, remove and keep aside. Next roast coriander seeds for 4 mts and remove. Add the remaining ingredients, except asafoetida and curry leaves and dry roast for 3-4 mts on low to medium flame. Remove and cool. Roast the curry leaves till they wilt and turn crisp, don’t burn it. Remove and cool. Grind all the roasted and cooled ingredients along with asafoetida to a coarse powder. Store in an air tight container.
Rasam Recipe
Preparation: 25-30 mts
Serves 4-5 persons
Cuisine: South Indian
.
Ingredients:
1/4 cup tur dal/red gram dal/kandi pappu
1 large tomato, chop into small pieces
big pinch turmeric pwd
2 tsps rasam pwd
tamarind, small lemon size, extract juice in half a cup of water
3/4 tsp jaggery (optional)
few fresh curry leaves
salt to taste
3 cups water
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of asafoetida/hing/inguva
1 dry red chilli, de-seed and tear
few fresh curry leaves
1-2 tsps ghee
1 In a pressure cooker, place a cup of tur dal, turmeric pwd, pinch of hing and 1 cup of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal and keep aside.
2 Heat a deep vessel, add 3 cups of water, mashed dal, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves, pinch of jaggery and rasam pwd and bring to a boil. Continue to boil for 2-3 mts.
3 Heat oil in a pan, add mustards seeds and as they splutter, add red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams
Beerakaya Thokku Pachadi Recipe
Ingredients:
skin of 2 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)
2 green chillis
1-2 dry red chillis, tear and de-seed
1 tbsp split gram dal/minappa pappu
1 tsp cumin seeds
very small lemon sized tamarind
2 tsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1/2 tsp oil
1 Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds and red chillis and stir fry for a few seconds till the dal turns red. Remove and keep aside.
2 In the same vessel, add another tsp of oil and add the green chillis and saute for a mt. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool.
3 Once cool, grind the dal-cumin-red chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind and salt and grind to a slightly coarse paste.
4 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
5 Pour the seasoning over the ground pachadi and serve with hot rice.
skin of 2 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)
2 green chillis
1-2 dry red chillis, tear and de-seed
1 tbsp split gram dal/minappa pappu
1 tsp cumin seeds
very small lemon sized tamarind
2 tsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1/2 tsp oil
1 Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds and red chillis and stir fry for a few seconds till the dal turns red. Remove and keep aside.
2 In the same vessel, add another tsp of oil and add the green chillis and saute for a mt. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool.
3 Once cool, grind the dal-cumin-red chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind and salt and grind to a slightly coarse paste.
4 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
5 Pour the seasoning over the ground pachadi and serve with hot rice.
Coconut Rice
Ingredients:
2 cups raw rice, wash, cook such that each grain is separate
10-12 fresh curry leaves
1 cup grated fresh coconut
salt to taste
For poppu/tadka/seasoning:
1 tbsp coconut oil OR 1/2 tbsp oil+ 1/2 tbsp ghee
1 tbsp channa dal
1 tsp urad dal
1 1/2 tbsps broken cashew nuts
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1/4 tsp asafoetida
3-4 green chillis, slit lengthwise
1 dry red chilli, tear and de-seed (optional)
7-8 fresh curry leaves
1 Spread the cooked rice on a wide plate and allow to cool. Season with salt and add fresh curry leaves. Keep aside.
2 Heat coconut oil OR oil+ghee in a vessel, add mustard seeds and as they jump around, add the cumin seeds, urad dal, channa dal and cashewnuts allow them to turn red. Add the red chilli, green chillis, curry leaves and asafoetida and roast for a few secs. Add grated coconut and combine and saute for 2-3 mts on low flame. Turn off heat.
3 Add the seasoning to the rice and combine well.
4 Serve hot with any curry of your choice or with just pickle and appadam.
2 cups raw rice, wash, cook such that each grain is separate
10-12 fresh curry leaves
1 cup grated fresh coconut
salt to taste
For poppu/tadka/seasoning:
1 tbsp coconut oil OR 1/2 tbsp oil+ 1/2 tbsp ghee
1 tbsp channa dal
1 tsp urad dal
1 1/2 tbsps broken cashew nuts
1/2 tsp mustard seeds
3/4 tsp cumin seeds
1/4 tsp asafoetida
3-4 green chillis, slit lengthwise
1 dry red chilli, tear and de-seed (optional)
7-8 fresh curry leaves
1 Spread the cooked rice on a wide plate and allow to cool. Season with salt and add fresh curry leaves. Keep aside.
2 Heat coconut oil OR oil+ghee in a vessel, add mustard seeds and as they jump around, add the cumin seeds, urad dal, channa dal and cashewnuts allow them to turn red. Add the red chilli, green chillis, curry leaves and asafoetida and roast for a few secs. Add grated coconut and combine and saute for 2-3 mts on low flame. Turn off heat.
3 Add the seasoning to the rice and combine well.
4 Serve hot with any curry of your choice or with just pickle and appadam.
Beerakaya Gasagasalu
Ingredients:
1/4 kg beerakaya/ridge gourds
1 finely chopped onion
2 slit green chillis
pinch of turmeric pwd
1/2 tsp red chilli pwd
large pinch of coriander pwd
pinch of roasted methi pwd
1 1/2 tsps roasted poppy seeds pwd (khus-khus/gasagasalu)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp split black gram dal/minappapu/urad dal
1-2 dry red chillis, tear and de-seed
6-7 garlic flakes, crushed
8-10 fresh curry leaves
1 Cut the ridge into half lengthwise and slice. Finely slice onions.
2 Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds.
3 Add the sliced onions and saute for 5 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 7-8 mts, constantly sauteing in between.
4 Place lid, reduce to low flame and let it cook covered, approx 16-18 mts. Check in between. Add chilli pwd, coriander pwd, roasted methi pwd, roasted khus-khus pwd and salt and combine.
5 If it appears slightly watery, continue to cook till the water evaporates completely and stir fry on high for a mt and turn off heat.
6 Serve hot with rotis or rice.
1/4 kg beerakaya/ridge gourds
1 finely chopped onion
2 slit green chillis
pinch of turmeric pwd
1/2 tsp red chilli pwd
large pinch of coriander pwd
pinch of roasted methi pwd
1 1/2 tsps roasted poppy seeds pwd (khus-khus/gasagasalu)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp split black gram dal/minappapu/urad dal
1-2 dry red chillis, tear and de-seed
6-7 garlic flakes, crushed
8-10 fresh curry leaves
1 Cut the ridge into half lengthwise and slice. Finely slice onions.
2 Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds.
3 Add the sliced onions and saute for 5 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 7-8 mts, constantly sauteing in between.
4 Place lid, reduce to low flame and let it cook covered, approx 16-18 mts. Check in between. Add chilli pwd, coriander pwd, roasted methi pwd, roasted khus-khus pwd and salt and combine.
5 If it appears slightly watery, continue to cook till the water evaporates completely and stir fry on high for a mt and turn off heat.
6 Serve hot with rotis or rice.
Lemon Rice
Ingredients:
1 cup raw rice, cook rice with each grain separate
8-10 curry leaves
juice of 3 lemons (approx 6-7 tbsps) adjust
3-4 tbsps roasted peanuts
salt to taste
Tempering/Poppu/Tadka:
1 tbsp oil
1/2 tsp mustard seeds
1 1/2 tsps urad dal/minappa pappu/split gram dal
1 tbsp channa dal/senaga pappu/bengal gram
2 dry chillis, tear and de-seed
pinch of hing
1/2 tsp grated ginger
2 green chillis, slit
1/4 tsp haldi/turmeric pwd/pasupu
1 Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
2 Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.
3 Taste and if you feel that it needs more tang, add more lemon juice accordingly.
4 Serve with any curry of your choice, yogurt and appadam.
1 cup raw rice, cook rice with each grain separate
8-10 curry leaves
juice of 3 lemons (approx 6-7 tbsps) adjust
3-4 tbsps roasted peanuts
salt to taste
Tempering/Poppu/Tadka:
1 tbsp oil
1/2 tsp mustard seeds
1 1/2 tsps urad dal/minappa pappu/split gram dal
1 tbsp channa dal/senaga pappu/bengal gram
2 dry chillis, tear and de-seed
pinch of hing
1/2 tsp grated ginger
2 green chillis, slit
1/4 tsp haldi/turmeric pwd/pasupu
1 Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
2 Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.
3 Taste and if you feel that it needs more tang, add more lemon juice accordingly.
4 Serve with any curry of your choice, yogurt and appadam.
Vegetable Pulao
Ingredients:
2 cups basmati rice – washed and drained
1 1/2 tbsps ghee
1 tbsp oil
2 green cardamoms
4 cloves
2” cinnamom stick
1 star anise
2 bay leaves
very small pinch nutmeg pwd
2 onions finely sliced
1/2 tbsp ginger-garlic-green chilli paste
1 1/2 tbsps of fresh mint leaves/pudina, finely chopped
1 1/2 tbsps fresh coriander leaves, finely chopped
1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)
1 tomato, chopped
1/2 cup thick coconut milk
3 1/4 cups water
salt to taste
8-10 cashew nuts (lightly roasted in ghee till golden brown)
coriander leaves for garnish
1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.
2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.
3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.
4 Add the coconut milk and water. Bring to a boil.
5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.
7 Serve warm with raita.
2 cups basmati rice – washed and drained
1 1/2 tbsps ghee
1 tbsp oil
2 green cardamoms
4 cloves
2” cinnamom stick
1 star anise
2 bay leaves
very small pinch nutmeg pwd
2 onions finely sliced
1/2 tbsp ginger-garlic-green chilli paste
1 1/2 tbsps of fresh mint leaves/pudina, finely chopped
1 1/2 tbsps fresh coriander leaves, finely chopped
1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)
1 tomato, chopped
1/2 cup thick coconut milk
3 1/4 cups water
salt to taste
8-10 cashew nuts (lightly roasted in ghee till golden brown)
coriander leaves for garnish
1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.
2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.
3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.
4 Add the coconut milk and water. Bring to a boil.
5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.
7 Serve warm with raita.
Lasooni Dal Palak
Ingredients:
1 small cup tur dal/red gram dal/kandi pappu
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
1 tomato, chopped
2 green chillis, slit lengthwise
3 garlic cloves, finely sliced, saute in ghee till lightly browned and keep aside
1/2 tsp finely chopped ginger
1/2 tsp red chilli pwd
big pinch turmeric pwd
salt to taste
1 1/2 cups water, approx
For seasoning/poppu/tadka:
1/2 tsp cumin seeds
2 garlic cloves, finely chopped
1 tbsp ghee
1 In a pressure cooker, add 1 1/2 to 2 cups of water and tuvar dal and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds. Add the chopped onions and saute for 3-4 mts.
3 Add red chilli pwd and turmeric pwd and combine. Add the chopped palak and saute for 4 mts. Add chopped tomato and saute for another 3 mts.
4 Add the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices.
5 Serve with rotis or white rice.
1 small cup tur dal/red gram dal/kandi pappu
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
1 tomato, chopped
2 green chillis, slit lengthwise
3 garlic cloves, finely sliced, saute in ghee till lightly browned and keep aside
1/2 tsp finely chopped ginger
1/2 tsp red chilli pwd
big pinch turmeric pwd
salt to taste
1 1/2 cups water, approx
For seasoning/poppu/tadka:
1/2 tsp cumin seeds
2 garlic cloves, finely chopped
1 tbsp ghee
1 In a pressure cooker, add 1 1/2 to 2 cups of water and tuvar dal and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds. Add the chopped onions and saute for 3-4 mts.
3 Add red chilli pwd and turmeric pwd and combine. Add the chopped palak and saute for 4 mts. Add chopped tomato and saute for another 3 mts.
4 Add the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices.
5 Serve with rotis or white rice.
Potato Stir fry
Ingredients:
1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)
2 potatoes, peeled and cubed
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd
salt to taste
1 tbsp oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 garlic cloves, crushed
10-12 curry leaves
1 Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
2 Add the cubed potatoes and salt. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
3 Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
4 Adjust salt and stir fry without lid on high flame for a mt and combine well. Turn off heat and serve with rice or rotis
1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)
2 potatoes, peeled and cubed
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd
salt to taste
1 tbsp oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 garlic cloves, crushed
10-12 curry leaves
1 Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
2 Add the cubed potatoes and salt. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
3 Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
4 Adjust salt and stir fry without lid on high flame for a mt and combine well. Turn off heat and serve with rice or rotis
Pappu Thotakura
Ingredients:
3/4 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
2 cups tightly packed thotakura leaves (not the stalks)
1 onion finely chopped
4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed
10-12 curry leaves
1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink.
2 Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
3 Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat.
4 Serve with white rice or hot rotis.
Note:
Alternately, you can separately pressure cook the onions, greens, garlic and green chillis and combine with the mashed dal and follow the rest of the procedure.
3/4 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
2 cups tightly packed thotakura leaves (not the stalks)
1 onion finely chopped
4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed
10-12 curry leaves
1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink.
2 Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
3 Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat.
4 Serve with white rice or hot rotis.
Note:
Alternately, you can separately pressure cook the onions, greens, garlic and green chillis and combine with the mashed dal and follow the rest of the procedure.
Aloo Methi Recipe
Ingredients:
3 potatoes, peeled, boiled and cubed
1 cup packed fresh methi leaves, add little salt and sugar, leave aside
1/2 cup chopped spinach leaves (optional)
1/2 tsp cumin seeds
big pinch of asafoetida/hing/inguvva
1 small onion, finely chopped (optional)
1 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
salt to taste
1/2 tbsp oil
1 Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside.
2 Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine. Add the chopped methi and spinach leaves and cook till wilted, approx 10-12 mts.
3 Add the cubed boiled potatoes and salt and combine. Cook for 9-10 mts. This is a dry saute dish.
4 Add garam masala pwd and combine well. On high flame saute for 2-3 mts, tossing the potatoes and turn off heat. Serve hot with rotis/paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish)
Friday, December 25, 2009
MADDUR VADA
Maddur Vada is a well known snack in Karnataka which originates from Maddur, a small town between Bangalore and Mysore. Trust me & try this recipe at home, u will definitely enjoy these Vadas!
Ingredients:-
Fine sooji/ semolina-1 cup
Rice flour-1 cup
All purpose flour-1 cup
Chopped onion-2 nos.
Green chillies- 3 or 4 finely chopped
Grated ginger- 1 tsp
Curry leaves-1 string
Coriander leaves-a fistful
Jeera/ cumin seeds- 1 tsp
Ajwain -1/2 tsp
Salt to taste
Oil to deep fry
Procedure:-
Dry mix fine sooji, all purpose flour, rice flour, jeera, ajwain and salt.
Now add chopped- onion, chillies, curry leaves, coriander leaves and grated ginger.
Add 1 tbsp of hot oil and knead the dough using required amount of water.
Divide the dough into small lemon sized balls.
Pat the dough balls into small circles.
Deep fry in oil till they turn golden in color.
Serve with coconut chutney(optional).
TOMATO SAARU/CURRY
There are many recipes to make tomato curry, here is my version.
Ingredients:-
Tomatoes- 3 nos.
Onion- 1 no.
Dry red chillies- 3 nos.
Sambar pwdr- 1 tsp
Shredded coconut- 1/2 cup
Garlic-3 cloves
Curry leaves- 1 string
Coriander leaves- a fistful
Salt to taste
Oil- 1tbsp to saute
Mustard -1/2 tsp
Procedure:-
Boil tomatoes in cooker, allow them to cool, grind to fine paste and keep aside.
Fry chopped onion with 1 tsp oil. Add shredded coconut and fry for a minute, add sambar pwdr fry for a minute, remove from heat. Allow it to cool and grind it to a fine paste.
Saute curry leaves, mustard, garlic and dry red chillies in a tbsp of oil.
Add ground paste, bring it to boil.
Add ground tomato paste and salt, bring it to boil.
Sprinkle chopped coriander leaves.
Serve with Rice.
PEAS PULAV
Ingredients:-
Serves- 4
Basmati Rice- 2 cups
Frozen /fresh peas-1 cup
Sliced onion- 1no.
Green chillies- 2 nos.
Ginger-garlic paste- 1 tsp
Cumin seeds-1 tsp
Bay leaf- 1 no.
Cinnamon- 1" pc
Cloves- 2 nos.
Cumin pwdr- 1 tsp
Coriander pwdr- 1 tsp
Ghee / Clarified butter- 1 tbsp
Salt to taste
Water- 3 cups(1:1.5- rice:water)
Procedure:-
Heat ghee in cooker pan, saute cumin seeds, crushed cinnamon, cloves, bay leaves, green chillies, ginger-garlic paste and onion.
Stir in cumin pwdr and coriander pwdr.
Add frozen/ fresh peas, saute for 3-4 minutes.
Now add washed and drained rice, fry for a minute, rice grains shd get coated with ghee.
Finally add water and salt to taste.
Close the cooker lid, place the weight, pressure cook for 2 whistles.
Serve hot with any gravy of your choice.
Vaangibath (Spiced Rice and Eggplant) Recipe
Vaangibath is a Rice based dish popular in Karnataka and Maharashtra region on India. It is very easy to prepare and tastes great too. So please try out the recipe:
1. Rice 1 cup
2. Water 2 cups
4. Brinjal (Green long slender ones) - 5 numbers
5. Curry Leaves
6. Coriander seeds - 5 table spoons
7. Sesame seeds - 5 table spoons
8. Tamarind - About 3 table spoonful
9. Dried red chillies - about 10 to 15 according to your taste
10. Cloves - 3
11. Cinnamon - about 3 cms long stick
12. Salt for taste
13. Mustard seeds - 1 table spoon
14.Chana Dal - 5 table spoons
15. Urd dal - 5 tablespoons
16; Jaggery - about 2 spoonful
17. Dry coconut powder - about 7 table spoons
18. Vegetable oil - 10 tablespoons
Cook 1 cup rice in 2 cups water and set aside.
In a roasting pan, dry roast Coriander seeds, Red chillies, Sesame seeds, cloves, cinnamon and tamarind.
Remove these from the pan and transfer it to a mixer.
Then roast Urd dal and Chana Dal in the same pan together till they change their color to light brown and add it to the mixer as well.
Add dry coconut powder and Jaggery to the ingredients in the mixer and blend well till they become a fine powder.
Cut the brinjals into slices of 5 cms length and 0.5cms thick.
Add oil to a frying pan and add mustard seeds and curry leaves to it once it heats up.
Add brinjals and fry for about 10 mins or till the brinjals are cooked thoroughly.
Turn off the flames and add the Vangibath powder from the mixer and mix well.
Add salt for taste.
Break the cooked rice to seperate the grains and mix the fried brinjal and spices with rice finely.
Tasty Vangibath is ready to be eaten !
Yenagayi Palya or Tumbgaayi Palya (Stuffed assorted vegetables in curry)
Yenagayi Palya is typical to North Karnataka and is always a hit with chapati or Roti. You can prepare it with vegetables like capsicum, brinjal, onion, ridge gourd, Ivy Gourd (thondekayi), all mixed or with either one of them only.
Ingredients you will need:
1. Small Brinjal - 3
2. Small onion - 3
3. 1 Ridge gourd
4. Small Capsicum - 3
5. Sesame seeds - 5 table spoons
6. Jaggery - 3 table spoons
7. Black sesame seeds - 5 table spoons
8. Ground nuts - 2 hands ful
9. Green chillies - about 15
10. Powdered Coconut - about 2 hands ful
11. Garam Masala - 1 tea spoon
12. Turmeric - 1 tea spoon
13. Tamarind - 2 spoon ful
14. Curry Leaves - 10 to 12
15. Finely chopped onion - 1 big sized
16. Coriander leaves finely chopped - 1 hand ful
17. Salt for taste
18. Oil for frying - 10 to 15 table spoons
19. Mustard seeds - 1 table spoon
Roast Green chillies, groundnut, Sesame seeds, Black Sesame seeds, and Tamarind in a roasting pan.
Transfer the contents into a mixer.
Add powdered coconut, jaggery and enough salt to the mixer.
Add 1 small cup of water to these ingredients and mix it into a fine paste.
Now add half of the finely chopped onion and coriander leaves to the ground paste and mix.
Cut the steam of the brinjal and slit it into four half way through its length.
Do the same with onion and capsicum. Fill in the ground paste into the slits.
Peel the ridge gourd skin and cut it into cylinders of 6 cms and slit and stuff it similarly like brinjal and keep them aside.
In a frying pan, heat oil and add mustard seeds once the oil is hot.
Add curry leaves and leftover finely chopped onions.
Add turmeric powder and garam masala and fry till onions turn golden brown.
Add the stuffed vegetables and the remaining mixed paste.
Cook for about 20 mins on low flame or till the vegetables are soft.
Add more water if curry is too thick and bring to boil.
Tarakaari Bele Saaru (Lentil and Vegetable Curry)
This is a curry that forms a staple food in south India and it goes best with steamed rice.
1. Toor Dal (Togari Bele) - Adout 3 hands ful
2. 1 small onion
3. 2 tomatoes
4. Curry Powder - 3 table spoons (I will give the recipe for this in my next post)
5. Garlic - Half a clove
6. Salt for taste
7. Vegetables
8. Powdered coconut - 2 hands ful
9. Vegetable iol - 2 table spoons
10. Mustard seeds - 1 table spoon
Wash toor dal in a container.
Chop onions into half and finely slice it length wise and add it to the dal.
Cut vegetable into 1 inch cubes.
Vegetables like carrot, beans, radish, potato, Khol Rabi, Ivy Gourd etc can be used.
You can also use some green leaves and Grains with the vegetables and add them to dal.
Wash 2 whole tomatoes and put it into the container of dal and vegetables.
Pressure cook this till the vegetables and dal are completely cooked.
Remove from pressure cooker once cooker is cooled and take out the cooked tomatoes into a mixer.
Add powdered coconut, curry powder to the mixer and blend well.
Keep the cooked dal and vegetables container on flame, add the ground mixture and salt and bring to boil.
In a small frying pan, heat oil and add mustard seeds and curry leaves, peel and halve each garlic and add it to hot oil and pour this while hot into the boiling dal and vegetable curry. Turn off the flame and serve the curry with steamed rice !
Nuchina Unde (Broken rice balls)
This is a simple and easy to prepare dish that can be savored with pudina (Mint) chutney. Ingredients needed:
1. Broken Rice - 1 large cup
2. Water - 2 and half large cups
3. Dill leaves - about 1 large cups
4. Carrot - 2
5. Peas - 1/2 large cup
6. Salt to taste
Grate the carrot and finely chop the Dill leaves and set aside.
Roast the broken rice in a roasting pan till it the grains turn white.
In a separate pan, boil the water and add grated carrots, peas and dill leaves and boil for 10 minutes.
Add roasted broken rice and salt to taste and stir on low flame.
Once all the water is absorbed by broken rice, turn off the flames and make round balls of about 5 cms radius of the rice.
Make the ball slightly flat by pressing it between your palms.
Keep them in an idly cooker and steam for about 10 minutes.
Pudina (Mint) Chutney
This is a healthy chutney that can be enjoyed with chapathi, roti, idly and steamed rice too.
1. Mint leaves - 2 large cups
2. Onion - 2 large
3. Chana dal - 5 table spoons
4. Green chillies - 15
5. Garlic - 10
6. Ginger - 3 cms stick
7. Powdered coconut - 3/4 th of a large cup
8. Salt to taste
9. Oil - 5 table spoons
10. Jaggery - 2 table spoons
Cut the onions in to half and thinly slice them length wise.
Peel the garlic and slice ginger finely.
In a frying pan, add oil and heat it, add chana dal and fry till it starts to turn brown.
Then add onion, garlic, ginger and green chillies and fry stirring in between for about 8 mins. Then add mint and fry for about 3 mins.
Then transfer these into a mixer and add coconut powder, Jaggery and salt and blend well.
Mint chutney is ready to be eaten !
Vegetable Sagu (Curry of assorted vegetables)
Vegetable sagu is prepared in many flavors in India. Each house in India possesses its own recipe for vegetable sagu. There is no right or wrong recipe for it as long as its healthy and tastes good. Down here, I have my household version of the same:
1. Vegetables like carrot, capsicum, Coyote Squash, ridge gourd, potato, cauliflower, beans etc. finely chopped - 2 large cups
2. Peas or any such legume - 1 cup
3. Green leaves (you can use fenugreek leaves) finely chopped - 1 large cup
4. Onion coarsely chopped - 1 big
5. Vegetable Oil - 5 table spoons
6. Curry leaves - 10
7. Mustard seeds - 1 table spoon
8. Cumin seeds - 3 table spoons
9. Black Pepper - 15 grains
10. Salt for taste
11. Powdered coconut - 3/4 th of a large cup
12. Green Chillies - 15
13. Urd Dal - 1 table spoon
14. Chana Dal - 1 table spoon
15. Huri Kadalae (Roasted gram) - i small cup
16. Tamarind - 2 table spoons
Pressure cook the chopped vegetables, peas and green leaves in the same container till the vegetables are soft.
In a seperate pan, heat oil and add mustard seeds, curry leaves, chana dal and urd dal.
Before the dals turn brown, add onion and saute till onions turn golden brown.
Now add cooked vegetables and saute.
In a blender add powdered coconut, cumin seeds, black pepper and green chillies, roasted gram, Tamarind and half a cup water and blend well.
Add this to the vegetables, add salt and bring to boil. Enjoy the Sagu with hot Chapathis and rotis.
Hituk Bele Saaru (Papdi Lilva curry)
Papdi Lilva in kannada is Avarekayi. It is a very popular legume in Karnataka and imparts a distinct flavor to the dish. Here is one of the dish you can prepare with Papdi Lilva.
Ingredients:
1. Onions - 2 large
2. Curry leaves - 30
3. Garlic - 15
4. Poppy seeds - 3/4 th of a small cup
5. Powdered coconut - 1/2 of a large cup
6. Coriander seeds - 3/4 th of a large cup
7. Cumin seeds - 2 table spoons
8. Papdi Lilva - 1 Kg
9. Dried Red chillies - 20
10. Ghee - Clarified butter 5 spoons
11. Salt to taste
12. Mustard seeds - 1 tea spoon
13. Oil - 1 table spoon
Soak the Papdi Lilva over night and shell the skin of each bean by squeezing each bean between your index and thumb finger.
Cut onions into half and slice it thinly length wise.
On a roasting pan, heat 1 table spoon oil and roast onion, cumin seeds, curry leaves. Pick a hand full of white beans among the papdi lilva and roast with onions till onions turn golden brown
Transfer the roasted contents in to a blender.
On the same roasting pan, roast coriander seeds and red chillies for about 2 minutes and transfer them into the blender containing roasted onions and blend into a fine paste adding half cup water.
In a separate vessel, heat ghee and add all of the Papdi Lilva and saute for about 5 minutes.
Add the ground paste to papdi lilva and about 1 cup water and bring to boil.
Cook for about 10 mins till the papdi lilva is thoroughly cooked.
Now, in a mixer, add powdered coconut and poppy seeds and half cup water and blend into a fine paste.
Add this to the cooking papdi lilva. Add enough salt and bring to boil.
Peel garlic and cut into small pieces
In a frying pan heat the ghee and add mustard seeds. Add garlic and transfer the contents to boiling papdi lilva curry. Saute well.
Hituk bele saaru is ready ! Enjoy it with Puri, chapathi or dosa !
Ingredients:
1. Onions - 2 large
2. Curry leaves - 30
3. Garlic - 15
4. Poppy seeds - 3/4 th of a small cup
5. Powdered coconut - 1/2 of a large cup
6. Coriander seeds - 3/4 th of a large cup
7. Cumin seeds - 2 table spoons
8. Papdi Lilva - 1 Kg
9. Dried Red chillies - 20
10. Ghee - Clarified butter 5 spoons
11. Salt to taste
12. Mustard seeds - 1 tea spoon
13. Oil - 1 table spoon
Soak the Papdi Lilva over night and shell the skin of each bean by squeezing each bean between your index and thumb finger.
Cut onions into half and slice it thinly length wise.
On a roasting pan, heat 1 table spoon oil and roast onion, cumin seeds, curry leaves. Pick a hand full of white beans among the papdi lilva and roast with onions till onions turn golden brown
Transfer the roasted contents in to a blender.
On the same roasting pan, roast coriander seeds and red chillies for about 2 minutes and transfer them into the blender containing roasted onions and blend into a fine paste adding half cup water.
In a separate vessel, heat ghee and add all of the Papdi Lilva and saute for about 5 minutes.
Add the ground paste to papdi lilva and about 1 cup water and bring to boil.
Cook for about 10 mins till the papdi lilva is thoroughly cooked.
Now, in a mixer, add powdered coconut and poppy seeds and half cup water and blend into a fine paste.
Add this to the cooking papdi lilva. Add enough salt and bring to boil.
Peel garlic and cut into small pieces
In a frying pan heat the ghee and add mustard seeds. Add garlic and transfer the contents to boiling papdi lilva curry. Saute well.
Hituk bele saaru is ready ! Enjoy it with Puri, chapathi or dosa !
Vegetable Roti or Masala Roti
This is an extremely tasty food and makes good use of left over steamed rice.
Ingredients:
1. Steamed rice - 1 large cup
2. Papdi Lilva or peas or any such legume - 1 large cup
3. Carrot - 1 large
4. Onions - 2 Large
5. Green chillies - 10
6. Curry leaves - 10
7. Rice flour - 3 large cups
8. Salt to taste
9. Vegetable Oil for roasting rotis
10. Ghee
Put the steamed rice into a blender and add half cup water and blend well and transfer to a large container.
Grate carrot, finely chop onions and put it into the blended rice. Add peas to it.
In a small blender, blend Green chillies and curryleaves and add it to rice and mix well.
Add salt and some rice flour and knead well to form a dough of pizza dough consistency.
Make a handful ball out of the rice flour and flatten it between your palms. On a thin plastic sheet apply oil and pat the rice flour with your hand to form a thin round sheet.
Heat a flat pan and add a tea spoon oil, carefully transfer the thin rice flour sheet on the pan and roast both sides adding little oil to both sides.
Enjoy Vegetable rotis with a dollop of ghee and mint chutney !
Vegetable Sagu
:) As I already told you, there are a lot of versions of vegetable sagu. Here is another one different from what I have already posted.
Ingredients:
1. Capsicum - 2 large
2. Egg plant - 2 large
3. Onion - 1 large
4. Chana Dal - 1 table spoon
5. Urd Dal - 1 table spoon
6. Vegetable oil - 5 table spoons
7. Grated coconut - half cup
8. Roasted Gram (Hurikadale) - 1 handful
9. Salt to taste
10. Coriander leaves - 1 hand ful
11. Mustard seeds - 1 tea spoon
12. Curry leaves - 10
13. Tamarind - 1 table spoon
14. Jaggery - 1 tablespoon
15. Curry Powder - 2 table spoons
Coarsely chop onions and finely chop capsicum and eggplant
Heat oil in a pan and add mustard seeds. Add chana dal and urd dal. Add curry leaves and onion and saute till onions turn gloden brown. Add capsicum and egg plant.
In a blender add grated coconut, roasted gram, tamarind, curry powder, jaggery and half cup water and blend well.
Add this paste to vegetables and add a cup of water and salt. Bring to boil and cook for 5 minutes. Add finely chopped coriander leaves and serve hot with chapathis.
Bassaru ( Vegetable Broth Curry)
This is a very healthy curry that is eaten with steamed rice or ragi balls. Use any one type of vegetable from the ones mentioned below for this curry.
Ingredients:
1. Vegetables like - Cluster beans, French beans, ridge gourd - 2 large cups
2. Grains like - Cow peas or Whole green gram dal - 1 large cup
3. Green leaves like - Dill leaves, Fenugreek leaves etc. - 1 large cup
4. Toor dal - half of a large cup
5. Salt for taste
6. Curry powder - 2 tablespoons
7. Onion - 1 large
8. Cumin seeds - 1 table spoon
9. Curry leaves - 15
10. Garlic - 10
11. Jaggery - 1 tablespoon
12. Tamarind - 2 tablespoon
13. Grated coconut - 1/2 of a large cup
14. Oil - 3 table spoons
15. Mustard seeds - 1 tea spoon
Chop the vegetables in 3 cms length. Put toor dal in a container and add vegetables to it. Add finely chopped green leaves and washed grains into the container and add about 4 large cups water and pressure cook it till the grains are soft.
In a pan, heat a tablespoon oil. Cut onion into half and thinly slice it length wise and put it to the pan for roasting. Add cumin seeds, curry leaves and peeled garlic and roast it till onions are gloden brown. Saute in between
Transfer the roasted items into a blender and add grated coconut, tamarind, jaggery, curry powder to it and half cup water and blend into a fine paste.
Once the pressure cooker is cooled, strain the broth aside in a seive.
Store the vegetables and dal in a container.
To the strained broth, add the ground paste and bring to boil. Add salt.
In a frying pan heat 2 table spoons oil, add mustard and curry leaves and pour it in the boiling broth. Remove from flame.
Bassaru is ready to be savoured !
Making use of the vegetables seperated from the broth:
1. Onion - 1 large
2. Green chillies - 8
3. Mustard seeds - 1 tea spoon
4. Curry leaves - 5
5. Salt for taste
6. Grated coconut - about a hand ful
7. Oil - 3 table spoons
Coarsely chop onions. Split chillies length wise. In a pan heat oil and add mustard, curry leaves, onion and chillies. Add the Seived vegetables, grains, green leaves and dal mixture. Add salt and grated coconut and mix well. Serve with chapathi.
Bili Holige (Rice flour stuffed in All purpose flour)
Bili Holige is a bit time consuming dish, but its worth all the effort as the taste is unmatched.
Ingredients:
1. All purpose flour - 1 large cup
2. Rice flour - 2 large cups
3. Salt - 1 tablespoon
4. Oil - 4 tablespoon
Add water to all purpose flour (Maida), add 1 tablespoon salt and knead to form a dough slightly thinner than a pizza or chapathi dough.
In a separate container, add 3 large cups of water, 1 tablespoon salt and a handful of rice flour and mix well and bring it to boil.
Add remaining rice flour and boil for 5 mins without mixing the rice flour added.
Turn off the flame and stir the rice flour well to form a dough of pizza or chapathi dough consistency.
Now, take half handful of all purpose flour dough and stretch it in a circular manner on your palm to fill your palm.
Make a handful ball of the rice lour and place it in the center of the stretched maida dough and cover up the entire rice ball flour with the stretched maida flour dough, further stretching.
Make sure the maida flour doesnt tear open anywhere.
Now flatten the stuffed ball between your palms and using a rolling pin, or with your hands make a thin circular sheet of the ball and roast its both its sides on a large pan adding a tea spoon oil on either side.
Bili Holige is ready to be savoured with potato palya or vegetable sagu or chutney.
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