Food for art, heart and thought!

Maha Shivarathri

2012-02-20T02:05:00.006-08:00

Om Namah Shivaya

Today is Mahasivaratri, the day when Lord Shiva is prayed to all over India. Lord Shiva is considered the adi Guru, or the moolam from whom the yogic traditions originate. It is believed that praying to him will lead a peaceful and prosperous life.

Rudrabhishekam or bathing the Shiva linga while reciting the Rudram (vedic chants) is a popular custom of Shivarathri. According to the Shiv puranam, the lingam is bathed in the Panchamruthas: Milk, curds (yoghurt), sugar, ghee and honey. The Panchamrutha abhishekam of the lord denotes purification of the soul. The lord is then bathed in Vibhuthi or sacred ash before being decorated with flowers and bilva patram, a leaf that is considered the favorite of Lord Shiva.

While fasting through the day and keeping awake whole night chanting Shiva-namas is a regular ritual, the following are a few prasadams that can be prepared for Shivarathri:

Panchamrutham:

As mentioned above, Fresh milk (not boiled), curds (yoghurt), honey, sugar and ghee make the main ingredients of a panchamrutham. Generally, the bathed liquids are collected together and offered as prasadam. However, to serve at home mix all the ingredients together and serve.

Banana Panchamrutham:

In some places instead of sugar, bananas are added to the panchamrutham. That is fresh milk (not boiled), curds, ghee, sliced bananas and honey. Garnish with grated coconut and mix well. Serve as prasadam.

Fruit salad:

Cut fruits like apples, mangoes, grapes, pomegranates, bananas and oranges mixed and laced with honey is another typical Shivaratri prasadam.

An interesting note is that all the ingredients generally used in the prasadams are fresh and raw, high on nutrient content and healthy specially when fasting.

Hope you all have a great Shivarathri and may Parvati sametha Eeshwara bless all of us with pure and peaceful lives.

Om Kailaasarana Shiva Chandramouli, Phaneendra Maathaa Mukuti jalaalee
Kaarunya Sindhu Bhava Dukha Haaree,Thujaveena Shambho Maja Kona Taaree

Stuffed Capsicum peas rice

2012-02-13T05:24:00.001-08:00

The Valentine’s Day special 3: One that is easy but needs a bit of experience to make a perfect serving. Therefore, this is for all the husbands out there who can actually manage the kitchen and the wife exemplarily.

Preparation time: 30-45 mins

Serves: 2

Ingredients:

Long grained uncooked basmati rice 1 cup
Large capsicums 2
Green peas 1 cup
Bay leaf 1
Cumin seeds (jeera/jeelakarra) 1 tsp
Refined cooking oil 2 tsp
Garam masala 2 tsp
Salt to taste

Method:

The capsicum should be large, round and able to stand on its own.

Soak the basmati rice for around 15 mins. Drain and set aside.

Chop the stem portion of the capsicum and de-seed. Cut off the head portion for ease in stuffing the capsicum.

In a pan, heat oil, add the bay leaf, cumin seeds and as they splutter add the garam masala, green peas and raw soaked and drained rice. Add salt to taste and fry for a min or two. Mix well to spice the peas and rice equally.

Fill each capsicum: 1/4th the capsicum with the green peas and rice mix and add water to fill up to half the capsicum.

Place each capsicum in a paper or muffin-baking cups to ensure they can stand. Place all the cups alongside each other in the pressure cooker and pressure-cook to 2 whistles.

Remove and serve each capsicum with any of the raithas or gravy curries. Capsicum stuffed peas rice is a yummy and eye-catchy recipe. One that will win hearts of not just your better half but everyone in the family. A very Happy Valentine’s day to all of you.

Apple and Coriander Soup

2012-02-11T09:30:00.000-08:00

The Valentine’s Day special - 2: The ‘easier’ recipe, for all the people married for a few years now, with a diet-conscious wife. And the ideal way to keep her happy - nutritious apple and coriander soup. Show her you also care for her health and diet.

Preparation time: 30-45 mins

Serves: 2

Ingredients:

Apples 2
Coriander 4-5 strands
Chopped ginger 1 tsp
Cumin powder (jeera powder) 1 tsp
Crushed/powdered oregano 1 tsp
Crushed powdered basil 1 tsp
Crushed/powdered thyme 1 tsp
Dry parsley powdered 1 tsp
Crushed/powdered pepper 1 tsp
Salt to taste

Method:

All the above herbs are available in any supermarket so scout for them. Sometimes mixed herbs are also available, even that will do.

Finely chop a tsp of ginger. Cut the apple into cubes (without peeling preferably).

Boil the apple cubes and coriander together for around 20 mins. Alternatively, pressure-cook the apple and coriander to 2 whistles. Drain and set aside to cool.

Once at room temperature blend fine and creamy.

Add to a cooking pot/pan/vessel and add water as required (most of the time around a cup of water will do).

Add cumin powder, oregano, thyme, basil, parsley (or a tsp of the mixed herbs), salt to taste, crushed ginger and pepper. Leave to boil for around 5-8 mins.

(For the cleaning, clean the blender and set the kitchen. Leave the woks, else your wife might not believe you actually made a soup :P)

Apple and coriander soup is ready. Serve into the soup bowl with the masala papads, candle light and red roses.

Masala Papad

2012-02-08T22:42:00.000-08:00

Valentine’s Day is a week away and its that time of the year when each one of us are scouting for surprises to impress our loved ones. Cooking is the most common idea that most husbands stumble upon for their ladylove. Yes, we are writing up 3 recipes that are easiest, easier and easy for all you husbands out there to make the evening special for you better half. Here is your chance to make your wife feel proud and loved.

This is the ‘easiest’ recipe, for the people who got this ‘husband’ tag recently and are still getting used to the identity: the newlyweds. Masala papad is a favorite snack of many and boy o boy this is what you need to get them ready:

Ingredients:

Small papads, fryums (preferably the potato flavored ones) 10-15
Onion 1
Coriander 4-5 strands
Refined cooking oil 1 cup
Red chilli powder 1 tsp
Chat masala 1 tsp
Salt to taste

Method:

Most of these ingredients are available on your kitchen shelves. Look for the chat masala and the packet of papads.

Peel and chop the onion and chop the coriander fine. (Please be careful with the onion)

Heat the cup of oil in a kadai/pan (bandli/mookudu) and deep-fry the papads/fryums. Remove onto a tissue to drain out excess oil.

Place the papads on the serving plate. Sprinkle the chopped onion, coriander, salt, chat masala and red chilli powder. Sprinkle a few drops of lemon juice just before serving (optional).

(For the cleaning, please throw all the vegetable peels and set the kitchen. The oil is hot; do not touch it for now. Your wife will take care of that)

Enjoy the masala papad with a few chillers and make this Valentine’s Day a spicy one.

Dondakaya Pachadi/Indian gourd chutney

2012-02-02T09:49:00.000-08:00

Dondakaya called as Tindora in Hindi, Indian gourd in English and Tondekayi in Kannada is another of the regular veggies at Andhra homes. The chutney is a yummy way of relishing this veggie.

Preparation time: 15-20 mins

Serves: 4

Ingredients:

Indian gourd (tindora/dondakaya) ¼ th kilo
Green chillies (pachi mirapakayalu) 5
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (uraddal/minapappu) 1 tsp
Red chillies (endu mirapakayalu) 2
curry leaves 4-5
Chopped coriander 2 tsp
Pinch of asafoetida (hing/inguva)
Salt to taste

Method:

Slit the green chillies and cut the gourd into pieces (preferably vertically).

In a drop or 2 of oil shallow fry the green chillies and set aside to cool.

Add another tbsp of oil to the pan and shallow fry the gourd until cooked and set aside. Note that the green chillies and gourd should be fried separately.

Once at room temperature blend to a fine paste, the gourd, green chillies and salt to taste.

Heat oil in a pan and add mustard seeds and as they pop add red chillies, black gram, curry leaves, chopped coriander and a pinch of asafoetida and turmeric(optional).

Add the blended gourd paste to the above seasoning and stir for a min or two.

Dondakaya pachadi or tindora chutney is done. Ideally had with oil topped rice, the chutney also makes a great phulka and dosa combo.

Dondakaya pachadi when refrigerated stays good for a day.

Kalchina vankayalu/Roasted brinjals

2012-01-30T08:08:00.000-08:00

Kalchina vankayalu or roasted brinjals is a Telangana recipe, popular in other parts of AP too. For brinjal lovers like us, it is just a bonanza. Whenever Amma made them, there used to be a war at home and the winner, of course got one brinjal or sometimes just 3/4ths a brinjal more than the runner up.

Ingredients:

Fresh long brinjals (Podugu/kalyani vankaylu/Baingan)
Refined cooking oil 1 cup
Mustard seeds (Aavalu/Rai) ½ tsp
Black gram (Minapappu/Uraddal) 2 tsp
Red chillies 2-4
A Handful of curry leaves
Pinch of asafoetida (Inguva/Hing)
Red chilli powder to taste
Salt to taste

Method:

Note: We haven’t mentioned the preparation time, servings as that depends on the number of brinjals. And the quantity of brinjals depends on how many of them you would love having.

We need to prepare 3 things for this recipe: the tempering, spice and of course the roasted brinjals.

For the tempering, heat the whole oil in a deep-bottom pan, add mustard seeds and as they pop, add the red chillies, black gram, curry leaves and a pinch of asafoetida. Pour the whole oil into a serving bowl.

For the spice, mix dry red chilli powder and salt together to taste.

For this recipe, we can and should use only the long finger like brinjals. The round ones, small or large won’t fit in anyway.

Wash, dry and apply oil to the long brinjals and roast/fry directly on heat/flame like the big brinjals are roasted for baingan bhartha. Keep turning the brinjals to ensure they are roasted completely. Continue the process for as many brinjals as required. (If using a microwave oven/grill, place 4-5 brinjals at equal distance and roast for the same time as the big brinjals are roasted for the baingan bhartha i.e. around 10 mins).

Set the brinjals aside to cool. Peel the outer skin (it withers off easily, coz it is roasted). Ensure the brinjals are not spoilt - run the thumb through the brinjal and look inside each one. Cut the green stem on top.

Serve the roasted brinjals, tempering oil, salt and red chilli powder mixture and hot and cooked plain white rice together. Kalchina vankayalu are rice supplements only.

Mash each brinjal onto the rice, sprinkle the salt and red chilli powder mix, pour the seasoning and a tsp of oil and mix the rice. Check and adjust the spiciness.

Enjoy hot kalchina vankayalu or roasted brinjals and rice. For true purple brinjal lovers, this is a delight that will leave them dreaming about when they are going to have it next. ( Amma, we are waiting for ours!)

The Terrific Third Year!!!

2012-01-29T06:16:00.000-08:00

Om Ganeshaya Namaha

Om Annapoorna devi Namaha

May the food relishing God Ganesha and the Goddess of food Annapoorna bless the world with prosperity aplenty.

Three years of cooking, clicking and posting. We learnt, experimented, tasted and enjoyed every bit of it. From traditional use of spices to healthy methods of cooking, this year has been a true learning experience.

Hoping to reach more than 700 followers soon, we continue to have more than 50 visits per day. The blog now has an ad too.

We specially thank Manoj Kasyap, Pavan, Usha and Mr. Shastry for being our backbone and foundation.

We thank Sathyavathi garu, Vasantha aunty, Datthatreya and Kamal Kiran for their special contribution and constant support to the blog. We also thank Kashyap for all his technical advice. We look to learn a lot more from them and keep publishing their recipes.

We also thank Cervello for the food recipe SMS services they provide.

We thank the team at Namasthe Telangana for all the publicity and support.

A special thank you to Shilpa Jeedigunta, Arpit Shekhar, Pingali Tanuja and Akhila Shankarbandi for their regular feedback.

We would forever thank you for the never-ending encouragement and critical feedback that helps us to think better, cook better and write better. We shall together celebrate “food” and shall feed our art, your heart and energize every thought with sumptuous delicacies.

Looking forward to a glowing year 4....

Cheers

Neeharika Kasyap
Pratyoosha Sastry Gurazada

Paala Kova/Doodh Peda

2012-01-14T07:21:00.000-08:00

Its festival time and a very happy Sankranthi to all our blog readers. Of course, here is our sweet of the season: Paala kova /doodh peda or Milk cakes. An Andhra sweet, a popular during Sankranthi.

Ingredients:

Fresh milk 3 liters
Sugar 1 cup (100 gms)

Method:

Boil the milk until it is around half its quantity.

Add the sugar.

Keep stirring until the milk thickens into a paste. During this process, you can see ghee oozing out at the corners of the cooking pot/vessel, this is due to excess boiling.

Leave to cool for around 15 mins.

Take small lumps and pat into small cakes/pedas.

Paalakova is done. The process is indeed simple, but needs a tad bit of experience to ensure the milk is not burnt and is actually boiling. The first time may not be the best one, do not lose hope. Keep trying and the best will soon come out.

Enjoy a sweet paalakova/doodh peda or milk burfi and a sweeter Sankranthi. Happy Sankranthi once again.

Gavvalu

2012-01-13T06:36:00.000-08:00

Its Bhogi and that time of the year when we remove all the old thoughts from our minds and start life afresh with Sankranthi. While this is the spirit of the bhogi bonfires, the celebration itself makes it an equally colorful festival. Most of us living outside India will not have the facility to light up the bonfire but let us follow the spirit and celebrate life afresh.

Gavvalu, meaning shells when translated into English is the name of this Andhra sweet, one that every Andhrite will remember to have munched off without even realizing its over.

Ingredients:

All purpose flour (maida) 2 cups
Jaggery 1 cup
Refined cooking oil 1 cup

Method:

Mix the all-purpose flour into dough of a chapatti dough consistency.

There is a kitchen equipment called as ‘gavvalu maker’. Add the dough into the gavvalu maker and it will roll out the gavvalu or the dough in the shape of shells. Alternatively, press the dough along the thumb and remove the thumb carefully. This needs experience coupled with expertise. A simple way is to take small balls of the dough and shape them into hemi spheres pressing the thumb finger into the dough like a bowl or a crater. They obviously will not seem like shells, but of course, the spirit and taste are the same.

Deep fry the gavvalu in pre-heated oil until brown, remove and set aside to drain out excess oil.

Add 1 cup water to 1 cup jaggery (implying the jaggery and water are in the ratio of 1:1), simmer and keep stirring to make a syrup or paakam as it is called in Telugu. The syrup should be of string consistency (i.e when you press a drop of the syrup in between the thumb and pointed finger, it should make a string).

Add the fried gavvalu to the jaggery syrup ensuring they get coated with the syrup and remove.

Crispy and sweet gavvalu are ready. Get set for the pre-dawn bonfires, dancing and munching crispy gavvalu. A very happy bhogi to all our blog readers.

Aapam and Stew

2012-01-02T02:26:00.000-08:00

Namo Narayana

We wish all our blog readers and fellow bloggers a very happy new year 2012. We are also excited to be writing our 200th post as the first post this New Year. This time, we decided to travel down south to God’s own country: Kerala and bring their most celebrated combo recipe: Aapam and stew.

Aapam

Ingredients:

Raw rice 2 cups
Cooked rice 1 tbsp
Grated fresh coconut 1 tbsp
Yeast ½tsp
Refined cooking oil/coconut oil
Pinch of Sugar
Salt to taste

Method:

Wash and soak the raw rice for 2 hours.

Drain all the water from the rice through a sieve to ensure the rice is completely dry. Dry the rice for around an hour.

Soak yeast in a quarter cup of water for around 10 mins.

Powder the rice finely. Add grated fresh coconut, cooked rice to this rice powder and grind to a thick and fine paste (without adding any water).

Add the soaked yeast slowly to the rice paste, mixing the rice paste simultaneously. Add a pinch each of sugar and salt. Mix thoroughly and set to ferment for around 6-7 hours.

In a pan/kadai (bandli/mookudu) heat a tsp of the coconut oil, pour the fermented batter and spread evenly, so that the aapam gets the shape of the pan/kadai. Leave to bake and remove. Continue the process to make more aapams.

Hot Aapams are ready, now for the stew.

Vegetable Stew
Ingredients:

Carrots 2
Potato 2
Green peas 1 cup
Onion 1
Green chillies 2
Ginger paste 1 tsp
Peppercorns 1 tsp
Cardamoms (elaichi) 2
Cinnamon (Dal chini) 1
Cloves (laung) 2
Curry leaves 4-5
Coconut oil 1 tbsp
Coconut milk extracted

Method:

Grind the grated coconut to a fine paste and squeeze to extract coconut milk. The first extraction should be the thick and the next one should be thin. Alternatively, coconut milk is available in the stores and is also usable. (The coconut leftover can be used for the aapam or for coconut chutney).

Peel and dice the carrots, potatoes and finely chop the onion.

Heat coconut oil in a pan/kadai (bandli/mookudu). Add cinnamon, cloves, cardamoms, green chillies, ginger paste and chopped onions. Sauté until the onions are transparent.

Add the cubed veggies. Add the thin coconut milk extracted/coconut milk. Bring to a boil and then reduce the heat and cook until the veggies are cooked and soft. This should take around 8-10 mins.

If using the readily available coconut milk, then cook for another 5-10 mins until the stew thickens and remove from heat.

If using the extracted coconut milk, then add the thick extract and stir, cook for 2 mins and remove from heat.

Creamy and yummy, vegetable stew is ready to supplement the aapams. Garnish with fresh and chopped coriander (optional).

Enjoy the hot aapams and vegetable stew for a perfect Sunday breakfast, this weekend-A must after a hectic 1st week of the New Year. Have a great week and Year.

Thank you all for regularly visiting our blog and we promise and hope to bring many more healthy and tasty recipes.

Kiwi fruit Chat

2011-12-31T02:40:00.000-08:00

As we bid goodbye to 2011, here is a Chatpati welcome to 2012. Kiwifruit chat is a chat recipe, ideal for an evening with friends, fun and fizz.

Ingredients:

Kiwifruit 1
Onion 1
Sev 1 cup
Chopped coriander 1 cup

For the Puri

All purpose flour (Maida) 1 cup
Cumin seeds (Jeera/jeelakarra) 2 tsp
Refined cooking oil 1 cup
Salt to taste

For the Chutney

Coriander (Kothimeera) 1 bunch
Mint leaves (Pudina) ½ bunch
Green chillies 2
Ginger 1 tsp
Sugar 1 tsp
Red chilli powder 1 tsp
Mango powder (Amchur) 1 tsp
Dates 2
Tamarind paste 1 tsp
Chat masala 4 tsp
Salt to taste

Method:

Puris:

Mix to dough the flour, salt and cumin seeds. Bail small portions of the dough into small circles or puris and deep fry in pre-heated oil until crisp. Remove onto a tissue to drain off excess oil. Note that these puris need not be puffed but require being crisp.

Chutney:

Dry roast the mint leaves. Blend to a fine paste the coriander, roasted mint leaves, green chillies, ginger, sugar, dates, Mango powder, chat masala, red chilli powder, tamarind paste/tamarind and a pinch of salt. The chutney makes a great sandwich spread too.

Kiwifruit chat:

Peel and cut the kiwifruit into slices. Finely chop the onion and coriander.

Place the puri on the serving plate. Top up with a kiwi fruit slice, chutney, sprinkle salt (if required), and garnish with chopped onions, coriander and sev.

Serve tangy and spicy, kiwifruit chat and see them getting over and being asked for. A real chatpati way to enjoy the last day of the year. Hope the New Year has loads of beautiful moments waiting to become memorable for all of us.

Chilli Coconut Bath

2011-12-30T02:22:00.000-08:00

The large green chillies, specially the Turkish variety found here in Dubai are really spicy and yummy. Of course, the Indian one too has its distinct flavor.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Raw rice (any variety) 1 cup
Large green chillies (Mirchibajji chillies/Bajji mirapakayalu) 2
Cooked/frozen green peas 1 cup
Grated fresh coconut (pachi kobbari) 3/4th cup
Roasted gram (Bhooni chana dal/putnala pappu) 1/4th cup
Tamarind 1 blob
Red chillies 2
Refined cooking oil 1 tbsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (Uraddal/minapappu) 1 tsp
Pinch of turmeric (haldi/pasupu)
Salt to taste
Chopped coriander to garnish

Method:

Chop the chillies into circles.

Soak the tamarind in a quarter cup of water for around 15 mins. Alternatively, tamarind paste can be used.

Pressure-cook/cook the rice.

Blend to a fine paste, the fresh coconut, roasted gram, soaked tamarind, red chillies and a pinch of salt.

In a pan/kadai (bandli/mookudu), heat oil and add cumin seeds, black gram and a pinch of turmeric. To this, add the chopped chillies and green peas and sauté for a few mins until the chillies and green peas turn soft and feel cooked.

Add the above coconut paste, salt to taste and cook for around 2 mins.

Remove and add to hot cooked rice and mix well.

Garnish with coriander (optional) and serve.

Chilli coconut bath is spicy. Being a flavored rice recipe, it tastes great with any of the dals or gravy curries. We however dipped it in carrot kootu and relished the completely new taste.

Orange peel gojju/kamalam pottu gojju

2011-12-28T07:45:00.000-08:00

Oranges are an all time favorite, how about cooking the peels? Orange peels are known to be rich in Vitamin C and calcium and orange gojju is in fact an age-old recipe from Karnataka, one that Rathna mummy (our maternal grand mom) made for us on our Bengaluru visits.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Peels of 4 oranges (kalam pandu pottu)
Sesame seeds (til/yellu/nuvvulu) 2 tsp
Coriander seeds (dhania seeds/dhaniya beeja/dhaniyalu) 2 tsp
Cumin seeds (jeera/jeerige/jeelakarra) 2 tsp
Dry coconut (vonkobbri/endukobbari) 2-3 pieces/small cubes
Red chillies 4
Mustard seeds (rai/sasve/aavalu) 2 tsp
Black gram (Uraddal/uddinbele/minapappu) 1 tsp
Groundnuts 1 tsp
Curry leaves 4-5
Tamarind (imli/chintapandu) 1 blob
Jaggery (gud/bella/bellam) equal to the tamarind
Refined cooking oil 2 tsp
Pinch of turmeric (haldi/pasupu)
Pinch of asafoetida (hing/ingu/inguva)
Salt to taste

Method:

Soak tamarind in a quarter cup of water for around 10-15 mins .

Wash the orange peels. Scrape out the white fibers that stick to the inner white peel. The white portion of the inner peel can be left, as it is rich in fiber content. Finely chop the orange peels.

Apply a drop or two of oil onto a pan. Dry roast the sesame seeds, coriander seeds, a tsp each of mustard seeds and cumin seeds, 2 red chilies and dry coconut pieces. Set aside to cool.

Add the above roasted spices, pinch of salt, soaked tamarind (or tamarind paste as available), and jaggery in proportion to the tamarind used and grind to a fine paste. Add a little water if required.

Heat oil in a pan/kadai (bandli/mookudu) and add a tsp of mustard seeds, cumin seeds, black gram, peanuts, 2 red chillies, curry leaves and a pinch each of asafoetida and turmeric.

Add the chopped orange peels, salt to taste and sauté until cooked. This takes around 2 mins. (Remember that the paste already has a pinch of salt and add salt accordingly).

Add the spice-tamarind-jaggery paste and cook for around 2-5 mins until the gojju thickens and the orange peels are evenly spiced and cooked.

Sour, tangy, spicy and sweet, Orange peel gojju is a great rice supplement and an Indian bread supplement too. Surprise your guests at this New Year’s bash with this innovative sweet chutney/curry.

Parwal Tomato curry

2011-12-25T23:24:00.000-08:00

Parwal, also called as potol or pointed gourd is a regular North Indian vegetable. Used mostly in the Eastern states of Bihar, Bengal and Orissa, the influence is there on North east Andhra too and parwal is regularly cooked in Vishakapatnam and surrounding areas.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Pointed gourd (parwal) ½ kilo
Tomatoes 2
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (uraddal/minapappu) 1 tsp
Red chilli flakes 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Coriander powder (dhania powder) 1 tsp
Cumin powder (jeera powder) 1 tsp
Salt to taste

Method:

Wash and cut the parwal into small cubes. Chop the tomatoes.

Heat oil. Add the mustard seeds and as they pop add the cumin seeds, black gram, red chilli flakes, curry leaves.

To the seasoning add the chopped tomatoes and cook until soft. This should take around 3-5 mins on medium heat.

Add the parwal and stir for 2 mins.

Add the red chilli powder, coriander powder, cumin powder and salt to taste. Mix well. Add water enough to boil and cook for around 10 mins until the parwal feel soft and done.

Parwal tomato curry can be served as a semi-gravy or dry curry. Being a North Indian regular, it tastes best with any Indian bread and flavored rice.

Santa in Snow

2011-12-23T23:04:00.000-08:00

Its Christmas and the time to celebrate, what better way to than having Santa home with all his yummy gifts?

Preparation time: 15-20mins

Serves: 4

Ingredients:

Sago seeds (Sabu daana/Saggubiyyam) 1 cup (100 gms)
Red Apple 1
Milk 500 ml
Sugar ½ cup
Vanilla essence 2 tsp

Method:

Soak the sago seeds for around 1 to 1 and ½ hours.

Boil the milk until it turns to around half its quantity.

As the milk is boiling, cut one-half of the apple (unpeeled) and chop the bottom, making it possible for the apple to stand. For the other half, peel and chop finely. (Note that the apple turns brown too soon, so cut just before it is to be added).

Add sugar and boil the milk for around 2-3 mins. Add the soaked sago seeds, chopped apples as well as the unpeeled half and cook until creamy and semi-thick. It shouldn’t be too liquid or too solid in consistency. Add vanilla essence and stir well.

Into the serving bowl, pour the sago-apple-milk mix. Place the unpeeled apple in the centre, standing upright. This is our Santa in milky snow, and the hidden apples are of course the gifts! (Note that the apple in the centre will not turn brown because it is already cooked). Cool and serve or serve as is.

Santa in Snow is a Christmas dessert, one that will add sweetness and visual splendor to the Christmas menu. So Welcome the Sweet Santa with his ‘fruitful’ gifts and enjoy a merry Christmas. A Merry Christmas to all of you.

Dosakaya mukkala pachadi

2011-12-22T07:31:00.000-08:00

Dosakaya or the yellow cucumber is another of the veggies regularly used in telugu homes. Mukkala pachadi is a traditional way of savoring this veggie.

Serves: 2

Preparation time: 15-20 mins

Ingredients:

Yellow cucumber (Dosakaya) 1 (1/2 kilo)
Green chillies 5
Red chillies 5
Curry leaves 4-5
Coriander 2 strands
Tamarind (Chintapandu) 1 blob (25 gms)
Mustard seeds (Aavalu) 2 tsp
Cumin seeds (Jeera/Jeera) 2 tsp
Black gram (Uraddal/Minappapu) 2 tsp
Bengal gram (Senagabedalu) 1 tsp
Refined cooking oil 2 tbsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of asafoetida (Hing/Inguva)

Salt to taste

Method:

Wash and peel the dosakaya. Chop finely and set aside.

Soak 25 gms tamarind in a quarter cup of water for around 10 mins.

In pan/kadai (Bandli/mookudu), heat a tbsp of oil and add mustard seeds, cumin seeds, black gram, green chillies and red chillies and turmeric. Add the soaked tamarind, salt and this seasoning to the blender and grind to a fine paste. Set aside to cool.

Add the ground paste to the dosakaya pieces and mix well.

In the same pan prepare the seasoning: heat oil and add mustard seeds, Bengal gram, black gram, cumin seeds, chopped coriander and asafoetida.

Season the dosakaya pieces with this tempering.

Dosakaya mukkala pachadi or yellow cucumber pickle is done. It makes a great combo with hot rice and is had regularly with dosas.

Dondakaya vepudu/ Tindora fry

2011-12-20T01:57:00.000-08:00

Dondakaya vepudu needs no introduction especially if the reader is Telugu. A popular, regular and favorite of most Telugus, here is a quick recipe:

Preparation time: 15-20 mins

Serves: 2

Ingredients:
Indian gourd (tindora/dondakaya) 1/4th kilo
Refined cooking oil 1 cup
Cumin seeds ½ tsp
Curry leaves 4-5
A handful of cashews (kaju)
A handful of fresh coconut pieces (pacchi kobbari mukkalu)
Red chilli powder to taste
Salt to taste

Method:

Wash, wipe and cut the tindora vertically. Cut the coconut into small pieces.

Heat the oil and deep-fry the tindora in this pre-heated oil. Remove onto a tissue to drain off excess oil.

Spice the tindoras with salt and red chilli powder as to taste. Mix well.

Heat 2 tsp of oil in a pan and add cumin seeds and chilli flakes (optional). Add curry leaves, cashews and the coconut cubes and sauté for 2 mins.

Garnish the tindoras with the above seasoning.

Crispy and spicy, Dondakaaya vepudu or tindora fry is a great combo with ghee topped rice. Mix a cup of sambar rice and have the dondakaya fry with it, you really will not think of chips again.

Menthi Majjiga/Fenugreek yoghurt

2011-12-17T23:48:00.000-08:00

With Christmas and New Year round the corner, it is party and holiday time. Time to celebrate with delicious treats and yummy feasts. It is also the time when most of us suffer with an upset stomach and fall sick. Menthi majjiga is the medicine. While fenugreek is a popular digestive, curds act as a coolant to the otherwise burning poor stomach.

Thank you Vasantha Aunty (Neeharika’s mom in law) for the superb solution.

Preparation time: 10 mins

Serves: 2

Ingredients:

Yoghurt (Curds/Majjiga/Majjige) 1 cup
Onion 1
Green chilly 1
Chopped coriander 1 tbsp
Curry leaves 4-5
Refined cooking oil 1 tsp
Red chilly 1
Mustard seeds (Rai/Aavalu) ½ tsp
Fenugreek seeds (Methi seeds/Menthulu) ½ tsp
Carom seeds (Ajwain/Vaamu) ½ tsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste

Method:

Beat thick curds to buttermilk consistency. It should feel creamy and milky. Add salt and turmeric and set aside for around 5-8 mins.

Finely chop the onion, coriander, curry leaves and green chilly.

Heat oil in a pan. Add the onions and fry until golden brown.

Heat oil in the pan, add mustard seeds and as they pop, add the red chilly, fenugreek seeds, carom seeds and a pinch of asafoetida.

Add to the beaten curds, the fried onion, and chopped coriander, curry leaves, green chillies (not if serving to children) and the seasoning and beat well.

Menthi majjiga can be served refrigerated or as is. Serve with light khichdi or any flavored rice as a raitha or with plain rice mixed with any south Indian dal or just sip it through. Enjoy the parties and menthi majjiga too.

Vankaya Tomato Gojju/ Brinjal Tomato Gojju

2011-12-16T01:41:00.000-08:00

Vankaya tomato gojju or Brinjal tomato gojju is another of the popular Karnataka recipes.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Brinjals (Baingan/vankaya) (long/small/round/large-any variety) 1/4th kilo
Tomatoes 2
Onion 1
Green chillies 2
Curry leaves 4-5
Jaggery 2 tbsp
Tamarind (imli/chintapandu) 1 blob
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Minapappu) 1 tsp
Rasam powder 1 tbsp
Pinch of asafoetida (Hing/inguva)
Salt to taste

Method:

Wash and cut the brinjals into small pieces. Chop the tomatoes and onions. Slit the green chillies.

Soak the tamarind and jaggery in equal proportions in 1/4th cup of water for around 15 mins. (Use tamarind or tamarind paste as available, but both require being soaked)

In a cooking pot/vessel, add the brinjals and around half a cup of water and boil for around 10 mins until soft. Mash the brinjal to seem a pulpy mix.

Heat oil in a pan/kadai (Bandli/mookudu) and add mustard seeds. As they splutter, add the cumin seeds, green chillies, black gram and a pinch of asafoetida. Add the chopped onion and sauté until transparent.

Add the tomatoes and cook until soft. This will take around 5 mins.

Add the mashed brinjal, rasam powder and stir well. Cook for a few mins.

Add the tamarind and jaggery juice, salt to taste, curry leaves and stir cook. Cook until the gojju thickens, for around 5-8 mins.

Brinjal tomato gojju apart from being a visual delight is a great rice and Indian bread compliment. An ideal one for the lunch box as it is both filling and light on the tummy.

Carrot pappu/Carrot Dal

2011-12-14T11:18:00.000-08:00

Carrots are the well known ‘healthy’ veggies and dal just make the recipe nutritious. A quick one.

Preparation time: 25-30 mins

Serves: 2

Ingredients:
Carrot 1
Pigeon peas (Toordal/Kandipappu) 1 cup (100 gms)
Green chillies 2
Ginger 1/4th inch
Curry leaves 4-5
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin Seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Minapappu) 1 tsp
Redchilli powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Chopped coriander to garnish

Method:

Pressure-cook the pigeon peas to 3 whistles or boil until soft.

Grate the carrot and chop the coriander and ginger. Slit the green chillies.

Heat oil in a kadai/pan (Bandli/mookudu). Add mustard seeds and as they splutter, add the cumin seeds, black gram, green chillies, ginger, curry leaves and a pinch of turmeric. (Add a few peanuts for those who like a crackle while eating.)

Sauté the seasoning and add the grated carrot. Saute for a min or two and add around half a cup of water. Leave the carrot to boil for around 5 mins.

To this add the cooked pigeon peas, chopped coriander, salt to taste, red chilli powder and cumin powder (only when the dal is a compliment to Indian bread).

Add a little water if required (to ensure it isn’t burnt) and cook for around 5-8 mins.

Carrot pappu or Carrot dal is done. And as mentioned it makes a great Indian bread and rice compliment. The color itself makes the dal enticing and a hot favorite of many.

Thrillingtreats in “News”

2011-12-10T21:19:00.000-08:00

A pleasant surprise this Sunday morning… As we surfed through e papers, this is what we found:

Thrillingtreats is indeed in news.

Thank you to the team at namasthetelagana.

Moong and Chana Dal Kosambari

2011-12-09T21:58:00.000-08:00

Kosambari is a South Indian salad popular in Karnataka. It is a popular preparation during festivals.

Preparation time: 15 – 20 mins

Serves: 2

Ingredients:

Green gram (Moong Dal/Pesara Pappu) 1/2 cup
Bengal gram (Chana Dal/Senaga Bedalu) 1/2 cup
Cucumber 1
Grated raw mango 2 tsps
Green Chillies 2
Chopped coriander 1 tsp
Salt to taste
Fresh and grated coconut for garnish

Method:

Wash and soak the Bengal gram and green gram separately for around 15 mins.

Finely chop the cucumber, coriander and green chillies. Grate a little bit of raw mango.

Drain and add to a bowl the soaked bengal gram, green gram, cucumber, coriander, green chillies, grated mango and mix well.

Add salt to taste, mix well and garnish with freshly grated coconut just before serving.

Kosambari is a must inclusion in all South Indian menus, makes a great protein rich salad otherwise.

Bachali pappu/Malabar spinach dal

2011-12-07T07:03:00.001-08:00

Malabar spinach referred to as basale soppu in Kannada and Bachali kura/aaku in telugu is one of the popularly used green leafy vegetables in South India. Rich in Vitamin A, C, calcium, iron and protein, it is obviously good for health.

Bachalikura aaku pappu or Malabar spinach dal is another of the popular Andhra recipes.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Bunch of Malabar spinach (bachalikura/basale soppu) 1
Pigeon peas (toordal/kandipappu) 1 cup
Onion 1
Green chillies 2
Red chillies 2
Tamarind/tamarind paste (chintapandu) ½ blob/1 tsp
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 2 tsp
Black gram (uraddal/uddipappu) 1 tsp
Curry leaves 4-5
Ginger (adrak/allam) 1/4th inch
Red chilli powder 1 tsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (haldi/pasupu)
Chopped coriander 2 tsp
Salt to taste

Method:

Wash and finely chop the Malabar spinach and onions. Slit the green chillies and chop the coriander and ginger.

Pressure-cook the pigeon peas, Malabar spinach, tamarind/tamarind paste as available, green chillies, a tsp of cumin seeds and a pinch of turmeric together. Cook to 3 whistles. Set aside.

Heat oil in a pan/kadai (Bandli/mookudu). Add mustard seeds and as they pop, add cumin seeds, red chillies, curry leaves, black gram and a pinch of asafoetida. Add chopped onion, ginger, and sauté until brown.

To this seasoning, add the cooked Malabar spinach-pigeon pea mix, salt to taste, a spoon of red chilli powder, chopped coriander and mix. Add a little water if required and boil for a few mins.

Spicy and tangy, bachalikura pappu or Malabar spinach dal is done. Serve with hot ghee topped rice and papads. Being a nutritious leafy dal, it makes a great Indian bread combo too.

Mango Mayonnaise Dip

2011-12-05T21:59:00.000-08:00

Dips are always an additional work while serving starters or snacks. Mango mayonnaise dip though, is an instant option and will take the guests by surprise.

Preparation time: 5-10 mins

Ingredients:

Canned/Bottled mango juice 1/4th cup
Mayonnaise 2 tbsp
Pinch of salt
Pinch of pepper

Method:

Blend the mango juice, mayonnaise (or even the eggless mayonnaise) and a pinch each of salt and pepper. Blend to a saucy texture.

Pour into a small serving cups/bowls and serve immediately. Mango mayonnaise dip turns sour within an hour, so it is always better to make instant and small quantities and serve soon. Since the ingredients are easily available, it doesn’t take much time/effort too.

Mango mayonnaise dip is a great dip to have with nachos/crisps/papads or even the palak tikkis. Like all other dips, the kids are sure to have more of this than the actual snack it is served with.

Palak Tikki

2011-12-05T02:18:00.001-08:00

December and the chill is just getting chiller! What better than hot evening snacks for this season.

Preparation time: 40-45min

Serves: 4

Ingredients:

Bunch of Spinach (Palak/palakura) 1
Potatoes (Aloo) 2
Onion 1
Green chillies 2
Coriander 1 bunch
Cumin powder (jeera powder) 1tsp
Garam masala 1 tsp
Chopped ginger 1tsp
Chat masala 1 tsp
Split chickpeas (Bhooni chana dal/putnala pappu) 1 tbsp
Refined cooking oil 1 cup
Salt to taste

Method:

Wash, boil and mash the potatoes. Finely chop the spinach, onion, green chillies, ginger and coriander.

Powder the split chickpeas. The powder should be slightly coarse. Alternatively, Gram flour can also be used. However, chickpeas add crispiness.

Mix the mashed potatoes, spinach, onion, green chillies and coriander. Add the cumin powder, ginger, garam masala, chat masala, split chick peas powder and salt to taste. Mix to a thick dough.

Grease your palm or use a plastic wrap. Take lumps of the dough and pat into tikkis or flat disc shaped cakes.

Shallow fry on a pan/tawa with a few drops of oil until the cakes turn brown on both sides. Keep turning them carefully though.

Serve hot with any of the chutneys, sauce and hot ginger tea. What better way to celebrate a chilly winter evening.

Aratikaya upma curry/raw banana upma curry

2011-12-03T09:04:00.000-08:00

Aratikaya upma curry is another daily curry made in Telugu homes.

Preparation time: 20 – 25 mins

Serves: 2

Ingredients:

Raw bananas (aratikaya) 4

Ginger (adrak/allam) 50 g (1/4th inch)

Green chillies 6
Refined cooking oil 1 tbsp
Black gram (urad dal/minappappu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Mustard seeds (rai/avalu) 1 tsp
Red chillies 4
Curry leaves 4 – 5
Pinch of asafoetida (hing/inguva)
Salt to taste

Method:

Clean and peel bananas. Chop into small pieces and boil. Alternatively pressure cook to 1 whistle. Set aside.

Blend to a fine paste the green chillies and ginger.

In a kadai/pan (Bandli/mookudu), heat oil and add red chillies and mustard seeds.

As the mustard seeds pop add black gram, cumin seeds, curry leaves and a pinch of asafoetida.

To the seasoning add the boiled banana, ginger chilly paste, salt to taste and mix well to evenly spice the curry. Cook for around 5 mins.

Aratikaya upma curry or raw banana upma curry is basically a rice supplement but makes a great combo with rotis and pooris too.

Semiya upma

2011-12-01T07:41:00.000-08:00

Semiya or sevvayan as it is known in India is a popular Asian ingredient and semiya upma is an equally popular Indian recipe. A favorite of kids and the grey haired.

Preparation time: 20-25 min

Serves: 2

Ingredients:

Sevvayan/Semiya ½ kilo
Ghee 1tsp
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (Uraddal/minapappu) 1 tsp
Green/red chillies 2
Chopped coriander 2 tsp
Curry leaves 4-5
Ginger 1/4th inch
Onion 1
Tomatoes 2
Green peas 1 cup
Salt to taste
Fresh and grated coconut and fresh lemon juice for garnish.

Method:

In a drop or two of ghee dry roast the semiya until golden brown and set aside. Nowadays, roasted semiya is also available in the market.

Heat a tbsp oil, add mustard seeds and as they pop, add black gram, the slit green/red chillies, chopped coriander, curry leaves, ginger, finely chopped onion and sauté until the onion turn light brown.

Add the chopped tomatoes and boiled/frozen green peas and sauté.

For 1 cup of semiya roasted, add 1½ cups of water to the vegetables and leave to cook.

Once the water reaches boiling point and the veggies feel soft and cooked, add the roasted semiya, salt to taste and keep stirring until thick and dry.

Garnish with fresh coconut and sprinkle lemon juice before serving. Serve hot with the hot coconut chilli chutney mentioned below. The combination will just seem great, with a bland semiya upma and hot coconut chutney to trickle the tongue.

Kobbari mirapa pachadi/Coconut chilli chutney

2011-11-29T08:17:00.000-08:00

A very spicy chutney, kobbari mirapa chutney is a cook’s favorite - Easy and quick to make.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Coconut (Kobbarikaya) 2

Red chillies 10

Green chillies 10

Tamaraind (imli/chintapandu) 25 gms

Refined cooking oil 2 tsp

Mustard seeds (rai/aavalu) 1 tsp

Cumin seeds (jeera/jeelakarra) 2 tsp

Black gram (minapappu/Uraddal) 2tsp

Curry leaves 4 - 5

Pinch of turmeric (haldi/pasupu)

Pinch of asafoetida (hing/inguva)

Salt to taste

Method:

Soak the tamarind in a quarter cup of water.

Grate the coconuts.

In a drop of oil, dry roast the red and green chillies for around 2 to 5 mins. Set aside to cool.

Add to the blender/mixie jar the red and green chillies and blend to a fine paste.

Add the fresh and grated coconut, soaked tamarind and grind again. Add water if required.

Finally add turmeric and salt to taste and blend to a fine paste.

Heat oil in a pan and add 2 red chillies, mustard seeds and as they pop, add the cumin seeds, black gram, curry leaves and a pinch of asafoetida.

Season the chutney with the above tempering and serve with any south Indian snacks. The chutney makes a great combo with bland breakfast recipes like upma and idli. However, this extra chilli hot chutney is not advisable for kids.

Kakarakaya kura/Karela curry

2011-11-28T00:45:00.000-08:00

Kakarakaya or Karela is a veggie that is very good for health, and this recipe is specifically good for diabetics.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Bitter gourd (karelas/kakarakaya) 2
Tamarind/tamarind paste 2 tsp
Refined cooking oil 1 tbsp
Black gram (Minapappu/urad dal) 2 tsp
Mustard seeds (Rai/aavalu) 1 tsp
Cumin seeds (Jeera/jeelakarra) 2 tsp
Red chillies 4
Curry leaves 4-5
Red chilli powder 2 tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste

Method:

Wash and cut the bitter gourd into small pieces. Pressure cook to 3 whistles.

Alternatively, boil for around 20 mins until soft.

Soak the tamarind in quarter of a cup of water for around 10 mins and grind to a paste.

Drain the bitter gourd of all the water. Press hard to completely drain out all the juice. (This juice can be taken as is and is good for health).

Heat oil in a pan. Add the black gram, red chillies, mustard seeds, curry leaves, cumin seeds and a pinch of asafoetida and turmeric.

To the seasoning add the bitter gourds, tamarind paste, salt to taste and red chilli powder. Sauté for 2 mins.

Bitter gourd curry is a great rice and Indian bread supplement.

Gummadikaya teepappu/Sweet Pumpkin dal

2011-11-24T21:54:00.000-08:00

Gummadikaya or yellow pumpkin is a regular at home. With cut pieces being available in the market, this is one of those ‘every other day dal’ at home.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Pumpkin (Gummadikaya) ½ kilo
Pigeon peas (Toordal/kandipappu) 1 cup Refined cooking oil 1 tbsp
Mustard seeds (Rai/aavalu) 1 tsp
Cumin seeds (Jeera/jeelakarra) 1 tsp
Black gram (Urad dal/minapappu) 1 tsp
Curry leaves 4-5
Green chillies 4
Sugar 2 tsp
Pinch of Red chilli powder
Pinch of Asafoetida
Pinch of turmeric
Salt to taste
Fresh coriander to garnish

Method:

Peel, de-seed and cut the pumpkin into cubes. Slit the green chillies.

Pressure-cook the pigeon peas, pumpkin, green chillies, and sugar with a pinch of turmeric to 3 whistles.

In a pan/kadai (bandl/mookudu), heat oil. Add mustard seeds and as they pop, add cumin, black gram, curry leaves and a pinch of asafoetida.

To the seasoning, add the cooked pumpkin and pigeon pea mix and sauté. Add water if required ensuring the dal isn’t burnt.

Spice the dal with salt to taste, red chilli powder and a tsp of sugar (if required). Cook to one boil.

Garnish with fresh and chopped coriander and grated fresh coconut (if a Kannadiga) and serve with hot rice and papads.

Cabbage Curry

2011-11-23T03:29:00.000-08:00

Happy birthday Manoj. God bless you with a great and joyful year.

Cabbage curry or cabbage palya/kura/poriyal is a simple recipe, a regular in most south Indian homes.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Cabbage ½ kilo
Green chillies 2
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Minappappu) 1 tsp
Curry leaves 4-5
Ginger (Adrak/Allam) 1/4th inch
Refined cooking oil 2 tsp
Salt to taste
Fresh and chopped coriander
Fresh and grated coconut

Method:

Wash and chop the cabbage finely. Finely chop the green chillies and ginger.

Heat oil in a pan/kadai (Bandli/mookudu). Add mustard seeds and as they pop add cumin seeds, black gram, curry leaves, green chillies and ginger.

As the tempering is done, add the cabbage and sauté. Add water until the cabbage is immersed, cover and cook until soft. This should take around 8-10 mins with all the water evaporating.

Remove and garnish with fresh and chopped coriander and grated coconut.

Serve with any of the Indian breads or rice.

Cucumber senagalu kosambri/ Cucumber chickpeas salad

2011-11-20T04:48:00.000-08:00

Cucumbers seem to be our most favorite salad veggie. Here is another simple south Indian way of cucumber salad with the chickpeas adding nutritious value.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Cucumbers 2
Black chickpeas (Kaala channa/Senagalu) 1 cup
Green chillies 2
Refined cooking oil 2 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 2 tsp
Black gram (Urad dal/Minapappu) 2 tsp
Curry leaves 4-5
Pinch of asafoetida (hing/inguva)
Salt to taste
Fresh and chopped coriander to garnish
Fresh and grated coconut to garnish

Method:

Wash and soak the chickpeas overnight to sprout. Pressure-cook the chickpeas up to 3 whistles. Alternatively, chickpea sprouts that available in markets can also be used.

Wash, peel and cut the cucumber into small cubes. Finely chop the green chillies.

In a pan/ kadai, Heat oil, add mustard seeds and as they pop add the green chillies, cumin seeds, black gram, curry leaves and a pinch of asafoetida.

Mix together cooked chickpeas and cucumber. Add the above seasoning and mix well. Garnish with fresh and chopped coriander and fresh and grated coconut.

Add salt to taste just before serving else, the cucumbers will drain out of their water content.

Cucumber senagalu kosambri can be served refrigerated or hot. Either way the salad tastes great. It is an ideal inclusion into all kinds of menus-festivals, get-togethers or just an evening supper with soup, salad and bread.

Nuvvula pachadi/Sesame chutney

2011-11-18T08:48:00.001-08:00

This chutney is another special Andhra recipe. With all the ingredients available on most kitchen racks, this is one of those quick and possible to make ‘instantly available- fresh chutneys’.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Sesame seeds (Nuvvulu/Til) 100 gms
Cumin seeds (Jeelakarra/Jeera) 2 tsp
Red chillies (Endu mirchi) 12
Black gram (Uddipappu/Urad dal) 1 tsp
Mustard seeds (Aavalu/Rai) 1 tsp
Tamarind (Chintapandu/Imli) 25 gms
Pinch of Jaggery (Bellam/Gud)
Pinch of Asafoetida (Hing/inguva)
Salt to taste

Method:

The white sesame seeds are used to make this chutney. Dry roast the sesame seeds and set aside to cool.

Dry roast a tsp of cumin seeds and around 10 chillies and set aside to cool.

Soak the tamarind in 1/4th cup of water for around 10-15 mins. Alternatively, tamarind paste can also be used.

Add all the above ingredients to the blender. Add a pinch of jaggery and salt to taste , water as required and blend to a fine paste.

Heat oil in a pan/kadai, add 2 red chillies and mustard seeds and as they splutter, add a tsp of cumin seeds, black gram and pinch of asafoetida.

Season the chutney with this tempering.

The chutney is a great combo with any of the south Indian snacks-dosas, vadas and idli. A blend of sour, spice and sweet tastes, it is a great phulka supplement too. Have it with groundnut oil topped rice for the authentic Andhra taste.

Aavabettina Kandagadda/Yam in mustard curry

2011-11-16T00:44:00.001-08:00

Yam in English, Kandagadda in Telugu, suvarna gadde in Kannada and Suran in Hindi is a popular root vegetable. A traditional Andhra recipe.

Preparation time: 30-45 mins

Serves: 4

Ingredients:

Yam (kandagadda) 1 kilo
Green chillies 15
Refined cooking oil 4 tsp
Black gram (urad dal/minapappu) 1 tsp
Mustard seeds (rai/aavalu) 4 tsp (50 gms)
Cumin seeds (jeera/jeelakarra) 1 tsp
Curry leaves 4-5
Red Chillies 2
Salt to taste

Method:

Grease the knife, peeler and your palms with oil before chopping the yam (Else you end up with itching and rashes).

Peel, chop and boil the yam until soft for around 20 mins. If using a pressure cooker, cook up to 3 whistles.

Soak the mustard seeds for around 15 mins. Slit the green chillies. Grind to a fine paste the mustard seeds and green chillies.

Drain the water from the boiled yam and set aside.

Heat oil in a pan/kadai (Bandli/mookudu). Add a few mustard seeds and as they pop, add the cumin seeds, red chillies and black gram. Add the boiled yam and mix. Add curry leaves and heat for around 5 mins.

Set aside to cool. Once the yam is at room temperature, add the green chilli-mustard paste, salt to taste and mix.

Aavabetinna Kandagadda is a great rice supplement. Enjoy with ghee topped hot rice.

Batata buns

2011-11-12T07:06:00.000-08:00

Batata or potatoes are a desi favorite ingredient used in evening snacks. Batata buns are spicy and yummy is the feedback we got.

On a personal note, we wish Daddy a very happy birthday.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Buns/Sandwich bread 6
Potatoes 2
Onion 1
Tomato 1
Chopped coriander 5 tsp
Baked beans 1 cup
Cumin seeds (Jeera) 2 tsp
Cumin powder (Jeera powder) 1tsp
Red chilli powder 1 tsp
Chat masala 2 tsp
Green chilli paste 1 tsp
Refined cooking oil/butter 2 tsp
Lime juice 1 tsp
Salt to taste

Method:

Wash and boil the potatoes until soft. Alternatively pressure cook up to 2 whistles. Set aside to cool and peel. Mash the potato.

Finely chop the onion, tomato and coriander.

Heat the butter/oil on a pan. Add cumin seeds and as they splutter, add the green chilli paste (or 2 finely chopped green chillies) part of the onions and sauté until the onions are soft and golden.

Add the mashed potato, tomato, a bit of the coriander and mix.

Add the baked beans, salt to taste, cumin powder, red chilli powder and chat masala. Mix well to evenly spice the filling.

Mix together the remaining chopped onion and coriander. Add a pinch of salt, limejuice, and mix well.

Now stuff the filling in between the bun/sandwich bread and garnish with the onion coriander mixture and toast. Another way is to toast and then garnish with the onion mixture.

Either way, serve the batata buns hot with pudina chutney, masala tea and chips. A real desi way to enjoy a weekend winter evening. Beware: the enticing aroma of the filling will pull your husband to put a hand in cooking, so take care of you kitchen.

Tomato and potato soup

2011-10-27T05:56:00.000-07:00

A popular recipe, simple and healthy, tomato and potato soup needs no special introduction. We felt it will make an ideal post-Diwali evening menu, especially after the heavy Diwali feasts.

Preparation time: 30-35 mins

Serves: 2

Ingredients:

Tomatoes 5
Potato 1
Onion 1
Fresh and chopped coriander 1 bunch
Pepper 2 tsp
Coriander powder 2 tsp
Oregano ½ tsp
Basil ½ tsp
Thyme ½ tsp
Salt to taste

Method:

Wash and peel the potato and onion. A medium sized potato and a small onion will do. Dice the tomatoes.

Boil the potato, onion and tomatoes together for around 10-15 mins until soft. Alternatively, the vegetables can also be pressure- cooked up to 3 whistles. Set aside to cool.

Once at room temperature, drain the veggies and add just the vegetables and a little of the drained water (if required only) to the blender jar and blend thick.

Pour into a cooking pot/vessel the blended mix, add coriander powder, oregano, basil, thyme, pepper powder/crushed pepper and salt to taste. Add fresh and chopped coriander and boil on medium heat for a few minutes. Add the remaining drained water, if you want your soup very thin.

Garnish with fresh cream and serve with toasted bread/sandwiches or just any salad.

Light on the tummy and good for digestion, tomato and potato soup is quick to make like any of the readymade soups that the market stores but much more nutritious, healthier, and creamier.

Jalebi

2011-10-25T12:23:00.000-07:00

A very Happy Deepavali to all our blog readers and fellow bloggers. Hope the diyas light up your life with happiness and success.

On a personal note, we wish Neeharika and Manoj, a bright and beautiful first Deepavali.

Diwali is the most popular Indian festival and Jalebi is the most popular Indian sweet. The perfect sweet for the auspicious occasion.

Ingredients:

All purpose flour (Maida)
Sugar
Refined cooking oil
Cardamom
Kesar food colour

Method:

Mix flour (maida) with water to a batter (of pakora batter consistency) and set aside to ferment for a day (around 20 hrs).

When the batter ferments, there is a tangy smell that comes from it indicating that the batter is properly fermented.

Add a little more flour to the batter to thicken it (a vada batter consistency). The batter should be able to flow freely yet slightly thick. Add kesar food colour while mixing.

To 1 cup water add 2 cups sugar and keep stirring on medium heat to make the sugar syrup. Add cardamoms for flavor.

Take a thick white cloth, make a hole in the center, add the batter and wrap it like a goody-bag. A ketchup bottle is another option.

Hold the bag and pour the batter over pre-heated oil in concentric circles and fry until crisp and golden in colour. Ensure they don't get brown.

Remove and dip in the sugar syrup and serve hot with rabdi or fresh cream.

Jalebi is one of the most popular Indian dessert. Crisp and light with the right dosage of sweetness they are an instant hit with every desi at heart.

Enjoy a dhamakedar Diwali with family, friends, diyas, sweets and of course fireworks.

Kobbari Annam/ Kaayituppada anna/Coconut rice

2011-10-24T11:48:00.000-07:00

Kobbari annam is probably the simplest rice item ever. A regular inclusion in the rather long festival menus.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Cooked rice 1 cup
Fresh and grated coconut 3/4th cup
Ghee 1½ tbsp
Mustard seeds 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Minapappu/urad dal) 1 tsp
Powdered pepper (Miryalu) 1 tsp
Groundnuts 1 tsp
Red/Green chillies 2
Curry leaves 4-5
Chopped coriander 1 tsp
Pinch of turmeric (haldi)
Salt to taste

Method:
Heat the ghee in a pan. Add mustard seeds and as they pop add cumin seeds, red/green chillies, black gram, groundnuts, curry leaves, coriander, pinch of turmeric and crushed/powdered pepper.

When the seasoning is done remove from heat and add the fresh and grated coconut. Sauté once for around a minute (Do not fry the coconut for long. It’ll be burnt).

Add this coconut mixture and salt to taste to the cooked hot rice and mix well.

Serve coconut rice or kobbari annam with yummy chutneys. A great one to include in your Diwali menu.

Kothimeera Allam Pachadi/Coriander ginger chutney

2011-10-16T06:02:00.000-07:00

Kothimeera allam pachadi is spicy chutney, a great one for ginger chutney lovers. An Andhra recipe.

Thank you Satyavathi garu (Neeharika’s Grandmother-in-law) for the great recipe.

Preparation time: 25-30 mins

Ingredients:

Ginger (Adrak/Allam) 100 gms
Fresh coriander (Dhania/Kothimeera) ½ bunch
Green chillies 2-4
Red chillies 5
Tamarind (Imli/Chintapandu) 50 gms
Mustard seeds (Rai seeds/Aavalu) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Refined cooking oil 1 tsp
Pinch of asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and clean dry the ginger, coriander and green chillies. Chop them all fine.

Soak the tamarind in ¼ cup of water for around 10 mins.

Heat the oil in a pan, add mustard seeds and as they pop add the red chillies, black gram and asafoetida. Set aside to cool.

Blend the chopped coriander, ginger, green chillies, red chilies’ seasoning, salt and soaked tamarind with its water. Blend until soft and fine.

Garnish with chopped coriander (optional) and serve. The chutney can be stored for 2-3 days if kept in the refrigerator.

Kothimeera allam pachadi is a great rice/dosa/idli/pesarattu /pongal and vada supplement. In short, an ideal breakfast menu inclusion.

Corn flour dosas

2011-10-13T02:08:00.000-07:00

It is Atla taddi tomorrow. A popular telugu festival where all the women and young girls celebrate a dosa festival at home. Attlu in telugu mean dosas and the festival falls on the third day or tadiya of Ashweyuja month’s bahula paksham. The festival is similar to the North Indian karva chauth where young girls pray for a good husband while married women pray for the well-being of their husband and family. Here is an instant dosa recipe for a quick attla tadde menu.

Ingredients:

Corn flour 1 cup
Rice flour (Biyyam pindi) 3/4th cup
Green chillies 2
Cumin seeds 2 tsp
Finely chopped ginger 2 tsp
Sour buttermilk (Curd/ pullati majjiga) ½ cup
Refined cooking oil ½ cup
Salt to taste

Method:

Finely chop the green chillies and ginger. (Onion can also be added but not during festivals)

The buttermilk need not be very sour. Keep it in the open for around 15-20 mins and that will do.

In a bowl add the corn flour, rice flour, cumin seeds, salt to taste, finely chopped ginger(or ginger paste as available) and chopped green chillies. Keep adding the buttermilk as required and mix to make a batter of normal dosa batter consistency (milkshake consistency, easy to spread on the pan and bake dosas). Cover and set aside for 10-15 mins.

Heat the pan, spread a cup of the batter in circular motion on the pan and sprinkle oil on the circumference make round dosas. Flip the dosa to bake on both sides. Continue the process to make more dosas.

Serve hot dosas as is or with spicy ginger chutney/coconut chutney or tomato chutney or just chutney podi. Attla tadde or otherwise dosa in itself is a reason to celebrate. Just enjoy!

Crispy bhendi

2011-09-29T21:50:00.000-07:00

Who doesn’t love okra and that too crispy ones, they are a big WOW!

Thank you Kamal Kiran for the initial idea.

Preparation time: 15-20 mins

Serves : 2

Ingredients:

Okra (bhendi/bendakaaya) ¼ kilos
Onion 1
Ginger paste 1 tsp
Refined cooking oil 2 tbsp
Gram flour (besan/senagapindi) 4 tsp
Rice flour (biyyampindi) 1tsp
Red chilli powder 1tsp
Salt to taste

Method:

Wash and cut the okras into finger length pieces. Finely chop the onion.

In a pan/kadai (Bandli/mookudu) heat oil and add the ginger paste and chopped onions. Fry until the onions turn golden brown.

Add the okra and sauté until cooked and crisp. This will take around 5-8 mins on medium flame.

In a bowl, mix the gram flour and rice flour. Add this powder to the okra and stir.

Add red chilli powder and salt to taste and stir for 2 mins.

Serve hot with Indian bread/ Arabic or just plain hot rice. Crispy bhendi is a great winter option, especially for those who love the okra.

Chintakaya pappu/Tamarind dal

2011-09-26T08:50:00.000-07:00

Tamarind dal or leta chintakaya pappu is an Andhra delicacy regularly made during the season of fresh tamarinds or leta chintakayalu as known in Telugu.

Thank you Mrs. Vasantha garu (Neeharika’s mom in law) for this delicacy.

Preparation time: 25-30 mins

Serves: 4

Ingredients:

Fresh and raw tamarind fruit (Leta chintakayalu/ Hunsekaya) 10-15
Pigeon peas (Kandi pappu/Toor dal) 1 cup
Green chillies 4
Curry leaves 4-5
Refined cooking oil 1 tbsp
Red chillies 2
Black gram (Uddipappu/ Urad dal) 2 tsp
Mustard seeds (Aavalu/Rai)
Red chilli powder 2 tsp
Pinch of turmeric (Pasupu/Haldi)
Pinch of Asafoetida (Inguva/Hing)
Salt to taste

Method:

Wash and pressure-cook the pigeon peas, green chillies and curry leaves to 2 whistles and set aside to cool. If boiling in the open, boil for around 15 minutes until slightly soft and coarse.

Grind to a coarse paste the raw tamarind fruits, salt and a pinch of turmeric.

Add this blended tamarind paste to the coarsely done pigeon peas mixture. Add red chilli powder (And adjust the salt if required) and leave to boil for around 5 mins until the dal is soft and cooked.

Heat oil for seasoning. Add mustard seeds and as they pop, add red chillies, black gram and a pinch of asafoetida.

Season the dal with the above tempering.

Serve with rice or any Indian bread. Tangy and spicy, chintakaya pappu is indeed a tongue tickler.

Pea’s rice

2011-09-22T04:18:00.000-07:00

Pea’s rice is a nutritious flavored rice, one that is spicy. A recipe rich in proteins.

Preparation time: 30-35 mins

Serves: 2

Ingredients:

Raw rice (Chawal/Biyyam) 1 cup (200gms)
Black Chick peas (Kaala channa/Senagalu) ¼th cup (50 gms)
Green peas ¼th cup
Pomegranate seeds ¼th cup
Onion 1
Green chillies 2
Red chilli 1
Chopped coriander 2 tsp
Refined cooking oil 1 tbsp
Cumin seeds (Jeera/Jeelakarra) 1tsp
Black gram (Uraddal/minapappu) 1 tsp
Sambar powder/ Vangibath powder 1 tbsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (Haldi/pasupu)
Salt to taste

Fresh and grated coconut to garnish (Optional)

Method:

Wash and soak the black chickpeas overnight. (Black chickpea sprouts are available at most stores. This is also a quick option).

Pressure-cook the black chickpeas to 5 whistles. Pressure-cook rice and green peas to 3 whistles (if using frozen green peas, pressure cooking is not required).

Finely chop onion and coriander, slit the green chillies.

Heat oil in a pan/kadai (Bandli/mookudu). Add cumin seeds, green chillies, red chilli, black gram, a pinch of asafoetida, chopped coriander and a pinch of turmeric.

To the seasoning add chopped onion and fry until transparent.

Add the green peas, black chickpeas and pomegranate seeds. Sauté and cook until the peas turn soft.

Add sambar powder/vangibath powder as available, salt to taste and mix well until all the peas are evenly spiced.

Remove from heat, add the pressure-cooked rice and mix well. Garnish with coconut before serving.

Serve mixed pea rice with the banana stem raitha or any yoghurt-based dish, considering it is a little spicy.

Banana stem Raitha/ Arati dindu raitha

2011-09-19T01:59:00.000-07:00

Dindu is the tender stem or the core of the banana trunk. Highly fibrous, banana stem or arati dindu is good for the kidney, while the yoghurt helps in cooling the system. Call it dindu/doota/ davva in telugu or thandu in tamizh, raitha with this veggie is simple and superb.

Preparation time: 30 -35 mins.

Serves : 4

Ingredients:

Medium sized banana stem (Arati dindu) 1
Yoghurt (Curd/Dahi/Perugu) 1/4th litre
Ghee 2tsp
Green chillies 2
Curry leaves 4-5
Mustard seeds (Rai/aavalu) 1tsp
Cumin seeds (jeera/ jeelakarra) 1tsp
Black gram (Urad dal/ Minapappu) 1tsp
Red chilli 1
Salt to taste
Pinch of asafoetida (Hing/ inguva)
Coriander and fresh and grated coconut (Pachi kobbari) for garnish

Method:

Chop the banana stem or arati dindu finely, removing the excess fibre. (Tip: cut the stem into circles and chop the circles finely.)

Beat the curds. Add the chopped banana stem and a pinch of salt and marinate for around half an hour.

Blend to a coarse and dry powder: coriander and fresh and grated coconut.

Heat ghee in a pan and add mustard seeds. As they pop add cumin seeds, slit green chillies, black gram curry leaves, a finely chopped red chilli and a pinch of asafoetida. (Option: Add chopped onion and fry until transparent).

After half an hour of marinating, add the above seasoning, the coriander and grated coconut powder and stir well.

Serve with any flavored rice, plain rice or any Indian bread. Arati dindu raitha is a nutritious summer option.

Tomato Onion Gojju

2011-09-17T02:52:00.000-07:00

Tomato and onion gojju is a sweet tomato curry that is easiest lunch box recipe.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Tomatoes 2
Onion 1
Green chillies 2
Curry leaves 4-5
Chopped coriander 4 tsp
Tamarind (Imli/Chintapandu) ¼th blob
Powdered Jaggery (Gud/Bellam) 4 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Mustard seeds (Rai/ Aavalu) 1 tsp
Black gram (Urad dal/ Uddipappu) 1 tsp
Sambar powder 1 tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (Haldi/ pasupu)
Salt to taste

Method:

Soak 1/4th blob of a tamarind in a little water. Finely chop the onion and cut the tomatoes. Slit the green chillies.

Heat oil in a pan/kadai (bandli/mookudu). Add mustard seeds and as they pop, add cumin seeds, curry leaves, black gram and a pinch each of asafoetida and turmeric.

Add the onions and fry until golden brown. Add the tomatoes and cook for around 5 mins until the tomatoes turn soft.

Add the powdered jaggery, sambar powder and green chillies. Add salt to taste and cook until the jaggery dissolves and the gojju thickens.

Add the soaked tamarind pulp or 1/2 tsp tamarind paste as available, coriander and boil for 5 mins.

Serve with rice/Indian bread. An easy, sweet, tangy and spicy, tomato gojju is a perfect lunch box supplement for rice, Indian bread or even just as a sandwich spread. Light on the tummy and keeps one going for the rest of the day.

Carrot kootu

2011-09-13T10:50:00.000-07:00

Carrot kootu is a thick lentil and carrot based sambar recipe, one that is high on nutrient content.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Carrots 2
Pigeon peas (Kandipappu/toordal) 1 cup (100 gms)
Peanuts (Pallilu/Moongfali) ¼ cup (25 gms)
Kootu powder 1 tbsp
Ghee 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 4-5
Pinch of turmeric
Pinch of Asafoetida
Salt to taste
Fresh coconut to garnish

Method:

Wash, peel and cut the carrots into finger long pieces.

Add to the carrots, the pigeon peas, peanuts and a pinch of turmeric. Pressure-cook up to 3 whistles/ boil for 30 mins until the pigeon peas and peanuts are cooked.

In a kadai/ cooking pot/vessel, heat a tsp of ghee. Add mustard seeds and as they pop add cumin seeds, curry leaves and a pinch of asafoetida. Add the cooked carrot mix, water and salt to taste. Stir well.

Add kootu powder and boil for around 5 mins.

Garnish with fresh and grated coconut before serving. Carrot kootu is a rice supplement, Serve with hot rice and ghee.

Mango Rasam/ Maamidikaya pachi pulusu

2011-09-07T03:36:00.000-07:00

A popular Andhra recipe, mango rasam is a simple one. Another interesting use of raw mangoes by Telugus, after the regular pickles, dals and rice.

Thank you Mrs. Vasantha garu (Neeharika’s mom in law) for the superb recipe.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Raw mango (Mamidikaya) 1
Jaggery (Gud/Bellam) 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Ghee 1 tsp
Black gram (Urad dal/minapappu) 1 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Red chillies 2
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and pressure-cook the raw mango up to 3 whistles without peeling it. If not using a pressure cooker boil for around 20 mins in a vessel. Set aside to cool.

Peel out the skin and squeeze the pulp into a vessel/bowl.

To the collected pulp, add around 2 and half cups of water (around 300 ml for one mango). Stir hard/ beat the mixture.

Add salt to taste, jaggery, red chillipowder, curry leaves and turmeric. Mix again and set aside.

Heat ghee in a pan, add mustard seeds and as they pop, add blackgram, red chillies, cumin seeds and asafoetida.

Season the rasam with this seasoning. Serve Tangy Mango rasam with hot rice or as mango soup.

Kakarakaya Gojju/ Karela Sweet curry

2011-09-06T02:52:00.000-07:00

Kakarakaya gojju is a mixture of taste-bitter, sweet and tangy. A regular in most Kannada and Rayalaseema households.

Preparation time: 20-25 mins

Serves: 4

Ingredients:

Bittergourd (Karela/Kakarakaya/Hagalkayi) 2

Curry leaves 4-5

Red chillies 4
Refined cooking oil 1 tbsp
Coriander seeds (Dhania/Dhaniyalu) 1 tsp
Sesame seeds (Til/Nuvvulu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 2 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Black gram (Urad dal/Minapappu) 1 tsp
Dry coconut/copra (Endu kobbari) 1 tsp
Tamarind (Imli/Chintapandu) 1 blob
Jaggery (Gud/Bellam) equal to tamarind
Pinch Turmeric (Haldi/Pasupu)
Pinch Asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and cut the bitter gourd into finger length pieces.

Dry roast a tsp each of coriander seeds, cumin seeds and sesame seeds. Add 4 red chillies, dry coconut and sauté once to roast. Set aside to cool.

Grind the roasted seeds, red chillies, tamarind, dry coconut and a pinch of salt. Add water and grind to fine paste.

Heat oil in a pan/kadai (Bandli/mookudu), add mustard seeds and as they pop, add cumin seeds, red chillies, black gram and curry leaves. Add a pinch each of turmeric and asafoetida.

Add the bitter gourd pieces to the seasoning and mix well. Sprinkle water, cover and cook for around 5 mins until the bitter gourd turns soft.

To this cooked bitter gourd, add the tamarind paste, around half a cup of water and jaggery in proportion to the tamarind used to make the paste. Adjust the salt and stir well. Cover and cook until the gojju thickens ala gravy.

Kakarakaya gojju is a rice and Indian bread supplement with twists that the tongue is sure to enjoy.

Andhra Mukkala Pulusu/ Andhra sambar

2011-09-04T02:02:00.000-07:00

Andhra mukkala pulusu is a popular inclusion in most festival menus, especially when the gathering is large and menu expansive. A Caterer’s delight.

Preparation time: 30-45 mins

Serves: 8

Ingredients:

Drumsticks (Munnakaada) 2
Bottle gourd (Sorakaya) 1
Sweet potatoes (Chilakadadumpa) 2
Yellow pumpkin (Manchi gummadikaya) ½

Green chillies (Pachi mirapakayalu) 2
Curry leaves (Karvepak) 6-10
Jaggery (Bellam) 2 tbsp
Tamarind (Chintapandu) 2 blobs
Red chilli powder (Karam) ½ tsp
Gram flour (Senagapindi) 2 tbsp
Ghee (Neyyi) 1 tbsp
Mustard seeds (Aavalu) 2 tsp
Black gram (Uddi pappu) 2 tsp
Pinch Turmeric (pasupu)
Pinch Asafoetida (Inguva)
Salt to taste
Coriander (kothimeera) to garnish

Method:

Soak the tamarind in a cup of water for around 15-20 mins. If using tamarind paste, this is not necessary.

Cut the drumsticks to finger long pieces and the other veggies to cubes. Slit the chillies and chop the coriander.

In a large pot/vessel, add all the veggies and fill water ensuring all the veggies are submerged/fully covered. Add salt, jaggery, turmeric, green chillies, curry leaves and red chilli powder and leave to boil.

When the veggies feel half-boiled, add the tamarind pulp/tamarind paste/soaked tamarind water and continue to boil.

Add to the gram flour a tsp of water and beat well without any lumps.

When the veggies are fully cooked and soft, add the gram flour mix and stir. Boil for around 5 mins.

Heat ghee in a pan, add mustard seeds and as they pop, add black gram and a pinch of asafoetida. Season the sambar and garnish with chopped coriander.

Andhra mukkala pulusu is conventionally served with hot rice and ghee, relished with fried chillies and papads.

Tomato and kattu chaaru

2011-09-02T23:52:00.000-07:00

Tomato and kattu chaaru is a simple rasam recipe, good for digestion and light on the tummy. This is a good recipe for those who do not relish curry leaves and coriander in their rasams but love tomatoes.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Tomato 1
Pigeon peas stock (Toordal stock/ Kandipappu kattu/Togribele kattu) 2 cups
Coriander seeds (Dhaniya/Dhaniyalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra/Jeerige) 1 tsp

Mustard seeds (Rai/Aavalu/Sasve) 1 tsp

Red Chilly 1
Fresh and grated coconut (Pachi kobbari/Hasi kobbri) 1 tsp
Jaggery (Gud/Bellam/Bella) 1 tsp
Ghee 1 tsp
Pinch of asafoetida (Hing/Inguva/Ingu)

Salt to taste

Method:

Kattu is the stock from boiling pigeon peas. So drain out all the water after cooking the pigeon peas. If pressure-cooking the pigeon peas, add a little more water ensuring enough stock is available. Drain the stock and set aside.

Dry roast the coriander seeds, red chilly, and cumin seeds. Leave to cool.

Grind to fine paste: the tomato, roasted coriander seeds and cumin seeds, fresh and grated coconut, jaggery and a pinch of salt.

Add the blended tomato paste to the pigeon pea stock. Adjust the salt and boil on medium to low heat for around 5-10 mins.

Heat ghee in a pan, add the mustard seeds and as they pop add a pinch of asafoetida. Season the rasam with this tempering.

Tomato and kattu chaaru is ready to serve with ghee topped hot rice. It is also a great soup option, a slightly sweet one.

Aaviri kudumulu

2011-08-31T02:42:00.000-07:00

Bolo Ganesh Maharaj ki Jai!! We wish all of you and you families a great Ganesh Chaturthi. May the Vighnaharatha remove all the evils from our world and keep us happy.

Preparation time: 30 - 45 mins

Serves: 4

Ingredients:

Rice flour 2 cups (200 gms)
Refined cooking oil 1 ½ tbsp
Green gram (Moongdal/Pesarapappu) 1/4th cup (50gms)
Dry coconut (Copra/Endukobbari) 1/4th cup (50gms)
Sugar 1/4th cup (50gms)
Cardamom 2
Pinch of salt

Method:

Wash and pressure-cook the green gram to one whistle. Alternatively, cook the green gram on medium heat until soft for around 10 mins.

Boil 1 cup water. To 2 cups rice flour, add the cooking oil, salt and hot water. Mix to dough of chapatti dough consistency. Cover and set aside.

To 1 cup sugar add 1/4th cup water (in this case, 1/16th cup of water) and keep stirring on medium heat to make a sugar syrup.

To the sugar syrup, add the cooked green gram and continue stirring to a thick a lump. Add the dry and grated coconut, crushed/powdered cardamoms and mix. Remove from heat.

Take small lumps of dough and bail to circles ala pooris. Place the stuffing in the centre and fold to a hemisphere-roll. Press the edges to completely close the roll. Twist the edges as we twist a twine. Repeat the procedure and make all the rolls ready to steam.

Apply oil to a vessel/Shallow dish/plate, place the kudumulu at equal-distance from each other, place the dish/plate into water-filled (up to quarter level) cooker/ large vessel and steam for 10 mins on medium heat.

Aaviri kudumulu or Steamed kudumus are done. Feed Ganesha with his favorite food and pray for a prosperous and peaceful world.

Cucumber gojju

2011-08-28T06:23:00.000-07:00

Cucumber gojju is a tangy and ‘light on the tummy’ recipe.

Preparation time: 5 – 10 mins

Serves: 2

Ingredients:

Cucumbers 2
Green chillies 2
Fresh and grated coconut 4 tsps
Tamarind ½ blob
Sesame seeds (Til/Nuvvulu) 2 tbsp
Salt to taste

Method:

Dry roast the sesame seeds, cool and grind to a fine powder.

Wash and peel the cucumbers. Chop finely.

Grind to a fine paste: fresh and grated coconut, green chillies, tamarind and salt to taste.

Add to the cucumbers, the coconut-tamarind paste and sesame powder. Mix well evenly spicing the cucumbers.

Cucumber gojju can be served with Any Indian bread as a curry or as a salad with any of the soups. The south Indian way is to serve as a supplement to sambar rice or curd rice.

Pesarapappu teepi charu/Sweet moong dal rasam/Hesaru bele sehi saaru

2011-08-25T06:35:00.000-07:00

Moong Dal is a nutritious option and sweet moong dal rasam is light on the tummy yet filling. An ideal one for all seasons, especially the festival season considering Rasam is an important inclusion in festival menus.

Preparation time: 20-25 mins

Serves: 4

Ingredients:

Green gram (moongdal/pesarapappu/hesarubele) ½ cup (100 gms)
Green chillies 2
Jaggery (gud/bellam/bella) 2 tbsp
Tamarind (imli/chintapandu/hunsehannu) 1 blob
Coriander 2 strands
Fresh and grated coconut (pachi kobbari/hasi kobbri) 2 tsp
Cumin seeds (jeera/jeelakarra/jeerige) 2 tsp
Mustard seeds (Rai/aavalu/sasuve) 2 tsp
Ghee 1 tbsp
Curry leaves 4-5
Pinch pepper powdered (Miryalapodi)
Pinch Asafoetida (hing/inguva)
Pinch turmeric (haldi/pasupu)
Salt to taste

Method:

Add a pinch of turmeric and pressure-cook the green gram to 3 whistles. Alternatively boil it in a cooking pot for around 20 mins until soft and mashed.

Take a cooking pot/vessel. Add around one and half cups of water, salt to taste, slit green chillies and the cooked green gram and leave to boil.

Grind to a fine paste: Jaggery, tamarind, chopped coriander, fresh and grated coconut, cumin seeds and a pinch of pepper, asafoetida and salt.

Add this paste to the green gram and stir. Cook for another 8-10 mins on low heat.

Heat ghee in a pan, add mustard seeds and as they pop, add curry leaves and a pinch of asafoetida.

Season the rasam with this tempering.

Sweet, tangy and tasty - Sweet moong dal rasam is done. Tastes great when had with ghee topped rice and papads.

Cabbage sambar/Kosu huli/Kosu pulusu

2011-08-20T00:49:00.000-07:00

Cabbage is a green that we love, specially too cook. Cabbage sambar is a simple sambar recipe, one that can be served when there are loads of people at home.

Thank you Datthatreya for the picture.

Preparation time: 25-30 mins

Serves: 4

Ingredients:

Medium sized cabbage 1
Pigeon peas (Toordal/ Kandi pappu) 1cup (75gms)
Tamarind (Imli/Chintapandu) 1 blob
Coriander 2 strands
Curry leaves 4-5
Sambar powder 2 tbsp
Ghee 1 tbsp
Mustard seeds(Rai/ Aavalu) 1 tsp
Cumin seeds (Jeera/ Jeelakarra) 1 tsp
Pinch turmeric (Haldi/pasupu)
Pinch Asafoetida (Hing/Inguva)
Salt to taste
Fresh and grated coconut

Method:

Pressure-cook the pigeon peas and a pinch of turmeric to 3 whistles. Cool and mash well to make a thick paste.

Wash and cut the cabbage into small cubes. Add around one and a half cups water, salt, coriander, a blob of tamarind/tamarind paste as available and boil until the cabbage turns soft.

Add the mashed pigeon peas, stir and leave to cook for another 5 mins on medium heat.

Add sambar powder and leave to boil. As the sambar boils, Heat ghee in a separate pan, add mustard seeds and as they pop add, cumin seeds, curry leaves and a pinch of asafoetida.

Season the sambar with the tempering. Garnish with fresh and grated coconut before serving. Cabbage sambar is a rice supplement and tastes great with ghee topped rice.

Tomato gojju/Sweet tomato chutney

2011-08-17T10:57:00.000-07:00

Well, this doesn’t seem a great time to blog about food, especially with Annaji fighting to fast against corruption and for the people. But tomato gojju is a simple and quick recipe, one that is light on the tummy and ideal to have when one breaks their fast. Hoping Annaji’s struggle results in a shining and successful India, here is the sweet chutney:

Preparation time: 10 – 15 mins

Serves 2

Ingredients:

Tomatoes 4
Jaggery (Bellam/Bella/Gud) 2 tbsp
Tamarind (Chintapandu/Imli) 1 blob
Refined cooking oil 1 tbsp
Red chilli powder 1 tsp
Coriander powder (Dhania podi) 1 tsp
Curry leaves 4-5
Coriander 2 strands
Pinch turmeric (Pasupu/Haldi)
Pinch Asafoetida (Inguva/Hing)
Salt to taste

Method:

Wash and cut the tomatoes into cubes.

Heat the oil in a pan/kadai (Bandli/mookudu). Add the tomato cubes and cook until soft and the peel withers off. This takes around 8-10 mins.

Add jaggery, tamarind (or tamarind paste, as available), salt to taste, red chilli powder, a pinch each of turmeric, asafoetida, fresh and chopped coriander, curry leaves and coriander powder.

Add half a cup water if required and stir well. Leave to cook for around 5 mins, till the gojju thickens.

Tomato gojju is an amazing rice/ Indian bread supplement. A favorite combo is curd rice and hot tomato gojju to compliment it.

Besan laddu

2011-08-11T08:40:00.000-07:00

Its festival time and tomorrow is Varalakshmi vratham. We wish you all a happy and relaxed vratham.

Besan laddu is a popular Indian sweet made of gram flour. A quick one, ideal as it saves time and energy, especially on hectic days like tomorrow.

Preparation time: 15-20 min

Ingredients:

Gram flour (senagapindi/besan) 1 cup (200 gms)
Ghee 1 tbsp
Powdered sugar 4 tsp
Cardamom powder (yelakkayi podi/elaichi powder) 1 tsp
Grated dry coconut (endu kobbri/dry copra) 2 tsp
Crushed almonds (badam)
Crushed cashewnuts (kaju)
Raisins (kismis)

Method:

Crush a cup of almonds, cashews. Add raisins and mix well.

Sugar and cardamom can be powdered together or separately. It is easier to powder them together though as the sugar imbibes the aroma of cardamoms.

Heat a tbsp of ghee, add the gram flour and sauté till the raw smell is gone and the flour changes colour. Shift into a bowl.

Add the sugar and cardamom powder, crushed nuts, grated dry coconut and mix well.

Make average sized balls or laddus with the mixture. The laddus should be made when the mixture is hot. This will ensure that the mixture binds well. For this, keep dipping your hands in cold water while making the laddus.

Besan laddus are done. They can be stored in an airtight container for up to a week. Serve as naivedyam to Varalakshmi devi and enjoy.

Avrekai huli/ Anapaginjala pulusu/Flat beans sambar

2011-08-07T11:39:00.000-07:00

This is a special post. We dedicate the recipe with love and regards to Chaya aunty.

Avrekai in Kannada, anapaginjalu in Telugu are flat beans found abundantly in Karnataka, Tamil nadu and Rayalseema region of AP. While the “Avrekai” season is around November to January, we were lucky enough to find some now, probably the last lot of this season.

We will get back with more avrekai recipes soon, till then the Sambar is here:

Preparation time: 30-45 mins

Serves: 4

Ingredients:

Flat beans (Avarekayi/ anapaginjalu) 1/4th kilo
Raw rice (Akki/Biyyamu) 4 tsp
Fresh and grated coconut (hasi kobbri/pachi kobbari) 2 tsp
Cumin seeds (Jeerige/Jeelakarra/jeera) 1 tsp
Coriander seeds (Dhania/Dhaniyalu) 1 tsp
Cinnamon stick (Chakke/Dalchinchakka/Dalchini) 1
Dried capers (Marat moggu) 1
Tamarind/Tamarind paste(Chintapandu) 1 blob/1 tsp
Fresh and chopped coriander (Kothamri/Kothimeera) 2 tsp
Red chilli powder 1 tsp
Mustard seeds 1 tsp
Ghee 1 tsp
Curry leaves 4-5
Pinch Turmeric
Pinch Asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and pressure-cook the flat beans to 2 whistles. Add enough water to the beans so that they are well cooked and the sambar feels thick and smooth.

In the meanwhile, soak 4 tsp of raw rice for around 15 mins.

Blend to a fine paste: Fresh and grated coconut, cumin seeds, coriander seeds, cinnamon stick, dried capers, tamarind/tamarind paste, fresh and chopped coriander and the soaked raw rice. Add a handful of the cooked beans and grind again for thick sambar (optional).

Add salt to taste, the blended rice paste to the cooked beans and mix. Add red chilli powder and place on medium heat and stir well.

Add a pinch each of turmeric and asafoetida, mix and leave to boil for around 5 minutes.

Heat ghee in a pan, add mustard seeds and as they splutter, add curry leaves. Season the sambar with this tempering.

Karnataka’s traditional Avrekai huli or anapaginjala pulusu is ready. With protein rich flat beans, the sambar is a good nutritious option. Served with ghee topped rice, avrekalu and congress kadlekai (popular mixtures in Karnataka) to munch along.

Bengaluru tomato rasam

2011-08-04T08:22:00.000-07:00

Tomato rasam is the most popular rasam till date. This is the Bengaluru style of making it:

Preparation time: 10-15 mins

Serves: 4

Ingredients:

Tomatoes 2
Pigeon peas (Toordal/ kandipappu/Togribele) 1 cup
Coriander 4 strands
Rasam powder 1½ tbsp
Ghee 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 4-5
Fresh and grated coconut 2 tsps
Pinch asafoetida (hing/inguva)
Salt to taste

Method:

Pressure-cook the pigeon peas to 3 whistles. Set aside to cool.

Cut the 2 tomatoes into cubes and finely chop the coriander.

Add into a blender/mixie jar: the cooked pigeon peas, tomatoes, coriander, rasam powder, pinch salt and blend thick and smooth.

Add the blended tomato mix into a cooking pot/vessel, around one and half cup of water, cumin seeds and leave to boil for 10 mins.

Heat ghee in a pan, add mustard seeds and as they pop, add curry leaves and pinch of asafoetida. Add this seasoning to the rasam.

Garnish with fresh and grated coconut before serving. Soupy and slurpy, Bengaluru tomato rasam is done. Best when had with ghee topped rice and Iyengar bakery potato chips.

Sweet Potato Fry/Chilakada Dumpa Vepudu

2011-08-03T09:27:00.000-07:00

Sweet potatoes are known to be the most nutritious vegetables. Though they don’t look great from the outside, they are probably the best and often included in healthy diets.

Sweet potato fry is a slight variation to the general practice of cooking the vegetable i.e boiling. An Andhra touch to the veggie.

Preparation time: 10-15 mins

Serves - 2

Ingredients:

Sweet potatoes (Chilakadadumpa/Genasu gadde/Shakarkand) 1/4th kg
Refined cooking oil 1cup
Red chilli powder to taste
Salt to taste

Method:

Wash, peel and slice the sweet potatoes into thin circles.

Pour oil into a pan/kadai and heat.

Deep fry the sweet potato slices. Remove onto a tissue to drain out excess oil.

Sprinkle red chilli powder and salt to taste and toss the slices to evenly spice them.

Sweet and spicy, Sweet potato fry or chilakada dumpa vepudu is ready. These can be served as sweet potato chips, starters to compliment any soup. They can also be served as evening snacks. We enjoyed Chilakada dumpa vepudu conventionally like any other vepudu - with ghee topped rice.

Mysore Masala Dosa, Udipi Sambar and Tiptur Kaayi Chutney

2011-07-29T01:35:00.000-07:00

Namo Narayana. It is our 150th post and what better way to celebrate than write about South India’s most popular recipe-combo: Mysore masala dosa, Udipi sambar and Tiptur kaayi chutney.

While masala dosas from Mysore are regarded the best in the world for their distinct taste, Udipi sambar is a brand by itself owing to its distinct aroma. Tiptur in Tumkur district, Karnataka is popular for coconut plantations and the coconuts found here are large, sweet and hard and make a great ingredient for the ideal coconut chutney. Kaayi in Kannada translates to fresh coconut.

So here it is - Karnataka’s most celebrated cuisine:

Mysore Masala Dosa

Ingredients:

Raw rice (Preferably South Indian varieties: Sona masoori/ponni) 3 cups
Black gram (Uddipappu/Uraddal/Uddinbele) 1 cup
Greengram (Pesarapappu/Moongdal) 1 tbsp
Fenugreek seeds (Menthulu/Methi) 1 tsp
Red chillies 4-5
Green chillies 2
Onions 2
Potatoes 4
Mustard seeds (Aavalu/Rai) 1 tsp
Bengal gram (Senagabedalu/chanadal) 1 tsp
Curry leaves 4-5
Chopped coriander 4 tsp
Ginger ½ inch
Refined cooking oil
Pinch of turmeric
Salt to taste

Method:

Wash and soak the raw rice and black gram separately for around 3-4 hours. Add a tbsp green gram and a tsp fenugreek seeds to the rice while soaking.

Now grind all the soaked ingredients together into a fine paste to make dosa batter. The batter should not be loose or too hard. It has to be of milkshake consistency, easy to spread on the pan to bake the dosas. Add a pinch of salt to the batter and mix well. Cover and store in a moisture-free place for 10-12 hours for the batter to ferment. After 10-12 hours, it is best to refrigerate the batter, so that the batter is not spoilt.

Soak 4-5 red chillies for 15 mins. Add the soaked red chillies, 1 onion (peeled and cut into cubes) and salt to taste and blend to a fine paste. This is the red chutney.

Wash and boil the potatoes until soft without peeling. If using a pressure cooker, pressure cook to 3 whistles. If using a microwave, cook on medium until around 15 mins. Once done, set aside to cool or place under running coldwater and peel the potatoes. Cut into cubes and set aside.

Finely chop the onions, ginger and green chillies.

Heat a tbsp of oil in a pan, add a tsp each of mustard seeds, Bengal gram and as they pop, add a pinch of turmeric, chopped green chillies, curry leaves, chopped ginger and sauté till the onions turn golden brown. (Completely fried onions do not gel with this curry.) Add the potato cubes, chopped coriander and salt to taste. Mix well so that the potatoes get mashed and evenly spiced. The ‘masala’ for the masala dosa is ready.

Heat a flat pan/dosa tava for a min or two, take a cup of dosa batter and spread in circular motion. For crisp dosas, spread the batter more. Add oil all along the circumference of the dosa and leave it to bake. Keep turning the dosa to cook on both sides. As the dosa bakes, apply or spread the red chutney. Place the masala or potato curry in the centre and fold to a hemisphere.

Remove and serve with the Udipi sambar and Tiptur kaayi chutney.

Udipi Sambar

Preparation time: 25-30 mins.

Ingredients:

Drumstick 1
Sambar onions 1 cup
Pigeon peas (Kandi pappu/toor dal) 1 cup
Tamarind/Tamarind paste 1 tbsp
Fresh and grated coconut 3 tbsp
Fenugreek seeds (Menthulu/methi) 1 tsp
Coriander seeds (Dhaniyalu/Dhania) 1 tsp
Red chillies 2
Black gram 1 tsp
Mustard seeds 1 tsp
Ghee 2 tsp
Curry leaves 4-5
Fresh coriander 4 tsp
Salt to taste

Method:

Dry roast fenugreek seeds and coriander seeds. Once cool, add 2 tbsp coconut, red chillies and grind to fine paste.

Pressure cook 1 cup pigeon peas to 3 whistles. If using a microwave, boil for 20 mins.

Peel and chop the sambar onions (or an onion). Cut the drumstick into finger length pieces.

In a pan/kadai heat ghee, add mustard seeds, black gram and as they pop, add curry leaves and sambar onions. Fry until the raw smell is gone. Add the drumstick and sauté for 2 mins. Add tamarind paste/tamarind, 1 to 2 cups water, and salt to taste, and boil for 15 mins.

Once the drumstick is cooked, add cooked pigeon peas and boil for five mins. Add the ground coconut paste and boil until the sambar feels thick and juicy ala a gravy.

Blend 1 tbsp fresh and grated coconut and 4tsp coriander to make a dry mixture. Garnish the sambar with this mixture.

(Along with drumsticks, vegetables like cluster beans, carrots and potatoes can be added to this particular sambar. We generally don’t add them when the sambar is a supplement to the masala dosa because the masala already contains potato)

The Udipi sambar is ready.

Tiptur Kaayi Chutney

Preparation time: 5-10 mins

Ingredients:

Coconut 1
Red chillies 12
Tamarind 1 blob
Mustard seeds 1 tsp
Coriander 1 bunch
Curry leaves 4-5
Refined cooking oil 1 tsp
Pinch asafoetida (Hing/inguva)
Salt to taste

Method:

Break the coconut and grate the inner white fruit portion.

Dry roast the red chillies and warm the grated coconut in a pan.

Blend to fine paste: coconut, red chillies, tamarind/tamarind paste, salt and the coriander chopped.

Heat oil in a pan, add mustard seeds and as they pop add curry leaves and a pinch of asafoetida.

Pour the seasoning over the chutney and mix.

Relish the Tiptur coconut chutney, Udipi sambar and Mysore masala dosa. As evident, we have not mentioned the number of servings, reason: the super combo is an all-time all-age favorite and everyone at home is just asking for more.

Baingan raitha/Vankaya perugubajji

2011-07-25T09:54:00.000-07:00

A wedding at home, the biggest celebration and that really meant a break to blogging.

Refreshed, we are back to blogging. And what better to write about than our favorite veggie- baingan or the brinjal.

Baingan raitha is a youghurt based brinjal dish.

Preperation time: 15-20mins.

Serves: 4

Ingredients:

Large brinjal (bhartha baingan) 1
Onion 1
Green chilles 2
Thick curds (yoghurt) 1 and a half cup
Refined cooking oil 2 tsp
Cumin seeds (Jeera/jeelakarra) 1 tsp
Mustard seeds (Rai/ Aavalu) 1 tsp
Black gram (Urad dal/Minapappu) 1 tsp
Red chillies 2
Curry leaves 4-5
Fresh and chopped coriander 2tsp
Sugar to taste
Salt to taste
Fresh and grated coconut for garnishing

Method:

Wash, wipe and apply oil to the brinjal. Place in on the stove to fry. Keep rotating the brinjal until it changes color. A grill can also be used if available. Set aside to cool.

Chop the stem portion of the brinjal. Peel the brinjal, the peel wears off quite easily. Mash well.

Finely chop the onion and green chillies.

In a pan, heat 2tsp oil. Add mustard seeds and as they pop, add cumin seeds, black gram, chopped coriander, curry leaves, chopped green chillies and onion, red chillies and sauté until the onions turn golden brown.

Add sugar and salt to taste to the cup and a half of thick curds and beat well.

Add the beaten curds, onion seasoning, 2 tsp fresh and grated coconut to the mashed brinjal and beat until well mixed.

Baingan raitha is a flavored rice, Indian bread supplement. A must try for all brinjal lovers.

Corn Methi pulao

2011-05-15T00:49:00.000-07:00

Its wedding time at home and preparations are in full swing. Thus, the irregularity in blogging.

Writing on corn methi pulao, corn is an all time favorite and fenugreek leaves are a nutritious addition.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Long rice (Basmati preferable) 1cup (200gms)

Fenugreek leaves (methi/menthikura) 1 bunch

Sweet corn kernels 1cup

Bay leaf 1

Cardomom (elaichi/yelakkai) 2

Cinnamon stick(Dal chini/Dalchinchakka) 2

Clove (Laung/Lavangam) 2

Cumin (jeera/jeelakarra) 1rsp

Cumin powder (jeera powder) 1tsp

Red chilli powder (Karam) 1tsp

Garam masala 1tsp

Ghee 1 tbsp

Refined cooking oil 1 tsp

Salt to taste

Method:

Wash and soak the rice for 15 mins.

Wash and chop the fenugreek leaves.

Heat a tbsp of ghee, add a bayleaf, the cardomoms,cloves and cinnamon and a tsp of cumin seeds.

To this add a tsp each of cumin powder, red chilli powder and garam masala powder. Sauté for 2mins till the masala feels done.

Add the fenugreek leaves, sweet corn kernels and mix well to evenly spice the veggies.

Add the soaked rice, a tsp oil, salt to taste, one and a half cups of water and pressure cook to 1 whistle. If using a microwave, cook 15min on medium heat. If cooking in an open pan, cover and cook for 20 mins or till the rice feels done.

Corn methi pulao is done. Being a rice based recipe, it can be supplemented with any gravy based curry or raitha or even just plain yoghurt.

Lebanese Fattoush salad

2011-04-01T07:35:00.000-07:00

With temperatures rising, the season for cool salads is also in. Fattoush salad is a popular mid eastern Lebanese recipe and an awesome one too.

Preparation time: 10-20 mins

Serves: 2

Ingredients:

Cucumber 1

Tomato 1

Capsicum 1

Red bell pepper 1

Onion 1

Spring onion strands 4

Parsley 4 strands

Lemon juice 2tsp

Olive oil 2tbsp

Pomegranate syrup 1tbsp

Pepper 2tsp

Sumac/citric acid (optional) 1tsp

Salt to taste

Method:

Wash and finely chop the cucumber, tomato, capsicum, red bell pepper, onion, spring onion leaves and parsley. (Generally, the veggies are just diced but to suit Indian menus we have finely chopped them)

Add all the veggies into a bowl. Add lemon juice, olive oil and toss gently.

Add the pomegranate syrup, salt to taste, pepper and sumac or citric acid (optional for a lemony, tangy taste).

Toss well, garnish with some toasted or fried pita bread (or papads) and serve.

Fattoush salad is a main course recipe as well as a snack and can be included as a salad in our regular menus. Tangy and healthy, it is one of the coolest sunny afternoon lunch ideas.

Dahi puri

2011-03-27T02:15:00.000-07:00

With the onset of summer and a great world cup season on, what more, can we think of for a cricket match evening snack?

Puri:

Ingredients:

Black gram (Urad dal/minapappu) 2tbsp

Semolina (Sooji/ Rava) 3/4thcup

Flour (Maida) 1/2cup

Baking powder 1tsp

Ajwain 1tsp

Refined cooking oil 1cup

Salt to taste

Method:

Dry roast black gram till golden brown and grind to a fine powder. Add semolina and grind fine. Mix the black gram-semolina, all purpose flour, salt, baking powder, ajwain in a bowl. Add chilled water as much as required and knead to stiff dough. Cover with a wet cloth for around 10 mins, pat and knead again until dough turn smooth and elastic.

Take average sized lumps of the dough and roll into medium sized chapattis. Using a biscuit cutter cut small circles and cover them with a wet cloth. (Do not leave the dough to dry) Take each puri and deep fry in pre-heated oil until crisp and golden. While frying press the puri with a ladle to puff up.

Filling:

Ingredients:

Whole white chick peas (Kabuli chana) 1cup

Potato 1

Amchur powder 1tsp

Black salt 1tsp

Red chilli powder 1tsp

Cumin powder (Jeera powder) 1tsp

Chopped coriander (Dhania/kothimeera) 2 strands

Chopped Mint (Pudina) 2 strands

Chopped green chillies 4

Curds 2cups

Cumin powder (Jeera powder) 1tsp

Red chilli powder 1tsp

Tamarind chutney 4 tsp

Green chutney 4tsp

Chopped onion 1

Pomegranate seeds 2tsp

Salt to taste

Fresh sev and boondi to garnish

Method:

In a bowl, add 2 cups thick curds, a tsp each of cumin powder, salt, red chilli powder,3/4 tsp tamarind chutney and beat for a maximum of 2mins. (The curd turns watery with beating. Hence, 2 mins will do for thick and creamy consistency) Set to cool in the refrigerator.

Soak chana overnight.

Boil potato and the soaked chana to 4whistles.

In a bowl add potato, chana and mash coarsely. Add salt, amchur powder, black salt, red chilli powder, cumin powder, chopped coriander and mint, 2green chillies chopped and mix thoroughly and set aside.

Take the puri , prick to make a hole on the top and fill it with the potato-chana mix. Top it with half a tsp of green chutney, the thick curd mix. Garnish fresh sev, finely chopped onions, green chilles, coriander, tamarind chutney, pomegranate seeds and fresh boondi.

Serve with a nice sherbet or masala chai to go with. A masti-filled way to enjoy the nail biting India vs Pakistan semi final from Mohali.

Dal Makhni

2011-03-05T10:49:00.000-08:00

A popular North Indian black lentil recipe that needs no introduction.

Preparation time: 40-50 mins

Serves: 4

Ingredients:

Whole black gram (Black urad dal) ½ cup
Red kidney beans (Rajma) ¼ cup
Black gram (urad dal/ uddi pappu) 1tbsp
Bengal gram (Chana dal) 1tbsp
Onions 2
Tomatoes 3
Ginger ½ inch
Green chillies 2
Butter 1tsp
Ghee 2tbsp
Cumin powder 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Red chilli powder 1tsp
Garam masala 1tsp
Coriander seeds (Dhania seeds/Dhaniyalu) 1tsp
Cloves (laung/lavagam) 2
Cardomom (Elaichi/yelakkaya) 2
Cinnamon stick (Dalchini/Dalchin chakka) 1
Pinch turmeric
Salt to taste

Fresh and chopped coriander to garnish
Fresh cream to Garnish

Method:

Wash and soak the whole black gram and red kidney beans for 6-8 hours.
Finely chop the onion and grate/finely chop the tomatoes.

Pressure cook the red kidney beans to 1 whistle and leave to cool.

Grind to fine paste: 1/4th inch ginger, cloves, cardomoms, coriander seeds, green chillies and cinnamon stick.

Add the whole black gram, blackgram, bengal gram, the ginger chilli paste ground above, pinch each of salt and turmeric, 2tsp ghee to the red kidney beans and pressure cook to one whistle(Add water if required). Cook on high flame first and then simmer and cook till the dal is done.

In a kadai/pan (bandli/mookudu), heat 1 tbsp ghee, add cumin seeds, chopped onions, crushed ginger, pinch of salt and saute till onions turn pink. Add the grated tomatoes and stir till pulpy. Add red chilli powder, cumin powder and cook on low flame till oil separates.

Add the tomato onion mixture to the cooked dal, adjust salt and mix well for the dals to be evenly spiced. Cook on low heat for 15 to 20 mins or till the moisture is absorbed and the spices and dals have blended well.

Heat a tsp of butter, add garam masala and pour over the dal.

Garnish with fresh cream and chopped coriander.

Dal makhni is a popular Indian bread and rice supplement. Whatever the season, whatever the reason, relishing Dal makhni itself is a celebration.

Aratikaya matodi/ Raw banana Matodi curry

2011-03-04T05:09:00.000-08:00

Aratikaya or raw banana matodi is a Rayalseema and Karnataka recipe. A great rice supplement. Green bananas are high on starch content and thus good for health.

Preparation time: 20-30 mins

Serves : 2

Ingredients:

Raw bananas ( Aratikaya) 2
Bengal gram (Senaga pappu/chanadal) 1/4th cup
Green chillies 2
Coriander ( Kothimeera/dhania) 4-5 strands
Fresh & grated coconut (pachi kobbari/hasi kobbri) 2 tsps
Grated ginger 1tsp
Refined cooking oil 1tbsp
Mustard seeds 1 tsp
Red chillies 2
Curry leaves 4-5
Black gram (Urad dal/uddipappu) 1tsp
Cumin seeds ( Jeera/jeelakarra) 1tsp
Pinch of asafoetida (Hing)
Pinch of Turmeric
Salt to taste

Method:

Wash and soak the Bengal gram for 10 mins. Wash, wipe and peel the raw bananas. Dice the banana into small cubes.

Grind to fine paste: The soaked Bengal gram, 2 green chillies, coriander, fresh and grated coconut, grated ginger and a pinch each of turmeric, salt and asafoetida.

In a kadai/pan (bandli/mookudu), heat oil. Add mustard seeds and as they pop, add red chillies, cumin seeds, black gram and curry leaves.

Add the diced banana and sautè. Add water and boil for a few mins. Cover and cook till soft and done (The water should’ve evaporated).

Add the bengal gram paste, salt to taste and stir till the curry is dry and begins to stick to the pan/wok.

Aratikaya matodi is done. Scrape out the portions that stuck to the pan and serve along with the curry.

Aratikaya matodi is traditionally a rice supplement and tastes good with ghee topped plain rice only.

Pesara mudda pappu/ moong dal

2011-02-24T05:27:00.001-08:00

Split green gram or pesarapappu is a good source of proteins. Pesara mudda pappu is a slight variation from the usual mudda pappu that is made at most homes. A nutritious and simple dal.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Green gram (Moongdal/pesarapappu) 1cup

Green chillies 2

Ginger (Adrak/ allam) 1tsp

Refined cooking oil 2tsp

Cumin seeds (Jeera/jeelakarra) 1tsp

Black gram (Uraddal/uddipappu) 1tsp

Curry leaves 4-5

Fresh and chopped coriander (Dhania/kothimeera) 1tsp

Pinch of turmeric

Pinch of asafoetida (Hing/inguva)

Salt to taste

Grated fresh coconut to garnish

Method:

Wash and pressure cook the green gram and a pinch of turmeric up to 3 whistles. If using a microwave, cook on medium heat for 15 mins. Remove add water and cook another 10 mins. If cooking in an open vessel, add 1 cup to 1 and a 1/2 cups water and leave to boil for around 20 mins.

Slit the green chillies.

In a pan/kadai (Bandli/mookudu), heat 2tsp oil. Add the slit green chillies and ginger. As they turn crisp, add cumin seeds, black gram, curry leaves, fresh and chopped coriander, a pinch each of asafoetida and turmeric.

To the seasoning, add the cooked green gram and stir. Add salt to taste and stir.

Garnish with fresh and grated coconut before serving (optional)

Pesara mudda pappu, is a simple and highly nutritious dal recipe. A great supplement both for rice as well as any of the Indian bread.

Pepper & Tamarind Rasam

2011-02-19T07:07:00.000-08:00

Pepper and tamarind rasam is a good remedy for cough and cold. A simple rasam recipe.

Preparation time: 20-30 mins

Serves 4

Ingredients:

Tamarind (chintapandu/imli) 50 gms
Coriander seeds (Pachi dhaniyalu/dhania seeds) 1 tsp
Cumin Seeds (Jeelakarra/jeera) 2tsp
Pepper corns (Miriyalu) 10-12
Ghee 1 tsp
Bengal gram (senaga bedalu/chana dal) 1tsp
Mustard seeds (aavalu/rai) 1tsp
Red chillies 2
Curry leaves 4-5
Sugar 1tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste

Fresh & chopped coriander to garnish

Method:

Soak the blob of tamarind in water for around 15-20mins and squeeze thick juice.

To this add 2 glasses water, sugar, turmeric, a tsp of salt and leave to boil.

Grind to fine powder: a tsp each of coriander seeds, cumin seeds and 10 pepper corns.
Add the powder to the boiling tamarind water and stir.

In a pan, heat ghee, add mustard seeds, cumin seeds, Bengal gram, 2 red chillies and a pinch of asafoetida. Season the rasam with this tempering.

Garnish with fresh and chopped coriander. Tamarind pepper rasam is a tangy and spicy rice supplement. Add a little ghee and drink it as it is or serve as soup, a real soother to a troubled throat.

Aakakarakaya vepudu/Baby karela fry

2011-02-14T21:29:00.000-08:00

Aa kakarakaya or baby karela as it is referred to in Telugu is a popular vegetable in AP, specially found during this season. Baby karelas are light green in color, small and round and less bitter than the actual karelas. Baby karela fry is another simple fry, that is innovative and attracts even those who do not relish karela.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Baby bitter gourd (chota karela/ Aa kakarakaya) 3/4th kilo
Refined cooking oil 1cup
Red chilli powder to taste

Salt to taste

Method:

Wash, wipe and cut the baby bitter gourd into thin circles.

Heat oil in pan/kadai.

Fry the baby bitter gourd circles in the heated oil on medium heat till crisp.

Remove onto tissue to drain out excess oil.

Sprinkle salt, red chilli powder and sugar(optional, if you still feel the gourd tastes bitter, actually it doesn’t.)

Aakakarakaya vepudu is done. Traditionally served with ghee topped hot rice, this is another of the popular vepudus from Andhra. Serve as bitter gourd chips with main course rice and surprise your connoisseurs.

Cabbage tomato chutney

2011-02-10T11:09:00.000-08:00

Cabbage is a popular green. And tomatoes are all time favorites, any which way they are prepared. Cabbage tomato chutney is a simple rice supplement made at home.

Preparation time: 15-20 mins

Serves: 2

Ingredients:

Medium sized cabbage 1
Big red tomatoes 2
Green chillies 6
Curry leaves 5
Chopped coriander (dhania/kothimeera) 2tsps
Refined cooking oil 2tsps
Black gram (urad dal/minapappu) 1tsp
Mustard seeds 1tsp

Salt to taste

Method:

Shred or grate the cabbage. Cut the tomatoes into cubes.

In a pan, add half a tsp of oil and shallow fry the green chillies till bright green and crisp. We don’t want them brown. Add the grated cabbage and sauté till the raw smell is gone. Set aside to cool

In 1/4th tsp of oil, add the tomatoes and leave till the outer skin wrinkles. Set aside to cool.

Once at room temperature, add to the blender/mixie jar: cabbage, green chillies, tomatoes and salt.

In a pan, heat a tsp of oil, add mustard seeds and as they pop, add black gram, curry leaves and chopped coriander. (Option: Add a tsp red chilli powder if hot and spicy chutney is preferred, it also gives a red tinge to the chutney).

Add the blended cabbage tomato mix and stir well. Cook for around 2 mins on low heat.

Cabbage tomato chutney is done. Popular as a rice supplement, given its slightly pungent and spicy taste, it can also be had with any of the Indian bread sans the red chilli powder addition. It also tastes great with dosas and vadas. The chutney is good for up to 2 days if covered and refrigerated.

Bellam garelu/ Sweet vadas

2011-02-05T23:29:00.000-08:00

We're all familiar with spicy vadas, but sweet vadas are popular in Andhra homes, especially during the festival season when vadas play the major role in the menu.

Preparation time: 20-30 min

Serves: 2

Ingredients:

Black gram (urad dal/uddipappu) 1 cup (200 gms)
Refined cooking oil 1cup
Jaggery ( gud/bellam) 2 blobs
Almond Powder ( Badam powder) 2 tsps
Pinch of saffron (kesar/kumkumpuvvu)

Salt to taste

Method:

Wash and soak the black gram for around half an hour.

Add 1 cup water to the jaggery & boil on low heat to sweet syrup. Add badam powder, saffron and keep stirring till one string consistency (Take a drop of the syrup and press and expand between the thumb and the index finger to see if it feels like a string. That is called teega pakam)

Blend together the soaked black gram and a pinch of salt to batter. The batter is to be of semi liquid consistency (thicker than the dosa batter), smooth and slightly coarse.

Heat oil in a pan/ kadai.

Take lumps of the batter and pat flat in circular motion, with a hole in the center (to look like donuts) and deep fry in the pre heated oil till golden brown. (It is advisable to fry on low heat for crispy and golden colored vadas).

Remove onto a tissue for a minute or two to drain out excess oil and add to the jaggery syrup.

Bellam garelu or sweet vadas are done and generally soaked and served with the syrup, soft and sweet like gulab jamoons. But we don’t like them too sweet and love them crispy. So we generally dip the vadas for a couple of minutes in the sweet syrup and remove them and serve them hot and dry.

Either way, they are tasty and perfect for the sweet tooth. So this time you make vadas, make sure to dip a few of them in jaggery syrup and enjoy sweet vadas or bellam garelu.

A Superb Second Year!!!

2011-01-28T22:30:00.000-08:00

Om Ganeshaya Namaha

Om Annapoorna Devi Namaha

May the food relishing God Ganesha and the Godess of food Annapoorna bless every person with prosperity.

Two years of cooking, clicking and posting- A wonderful journey where we have learnt loads. On a personal note, along with the recipes that we keep posting, we have also begun to understand the nuances of photography, thus trying ever harder to click better.

Still retaining the most followed Indian blog position on networked blogs, we now have close to 650 followers on facebook. Our blog now records a minimum of 50 visits per day and we strive to do more.

We specially thank Pavan, Usha and Mr. Shastry for being our backbone and foundation.

We thank Reena Sharma, Vijaylakshmi aunty, Shruti Katiyar, Sumalatha Vellore, Parul Shekhar, Sphurthy Yaramada, Mrs. Agarwal, Umesh Agarwal, Kamal Kiran, Shanaaz Sultana aunty, Syed Vikaruddin hussain, Lalitha Rao, Mrs. Krupalakshmi Narayana Sastry ( Avva), Arpit Shekhar, Sunil Kumar Sudhakar and Vijay Bhupati for their constant support and valuable contributions to our blog. We look to publish more of their yummy recipes.

We also thank team Cervello for the food recipe service they provide across India to BSNL customers. Please SMS FOOD to 58877 and have thrilling treats on your mobile.

We would as always thank you for the continued support and inspiring feedback that encourages us to post more and be more creative. We shall together celebrate “food” and shall feed our art, your heart and energize every thought with sumptuous delicacies.

Looking forward for a blooming year 3,

Cheers

Neeharika Shastry
Pratyoosha Gurazada

Mutter Paneer

2011-01-16T23:43:00.000-08:00

Does this recipe need an introduction?? A simplest one would be: A North Indian gravy curry.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Paneer 250 gms
Green peas 1 cup (100-150 gms)
Onion 1
Cashews 5-8
Almonds 5 -8
Green chillies 3
Milk 2tbsp
Cinnamon stick (dalchini) 1
Cardamoms (Elaichi) 2
Refined cooking oil 2tbsp
Cumin seeds (jeera) 2tsp
Red chilli powder 1tsp
Pinch turmeric
Pinch garam masala
Salt to taste

Fresh cream and coriander to garnish

Method:

Soak the cashews and almonds in milk for 10-15 mins. Peel the almonds.

Blend to a fine paste: cashews, almonds, 2tbsp milk, cinnamon stick, cardamoms and the green chillies.

Cut the paneer into cubes. Shallow fry till slightly crisp and set aside.

If the green peas are frozen, they can be used directly, else boil the green peas till soft. Set aside. Finely chop the onion.

In a pan/kadai(bandli/mookudu), heat 2tbsp oil. Add cumin seeds and as they splutter, add the chopped onion, a pinch of turmeric and sauté till light brown.

Add the cashew-almond paste& cook till oil oozes out on the corners.

Add the paneer, green peas and stir. Add water as required for the gravy, red chilli powder, salt to taste and a pinch of garam masala. Cook 5-8 mins on low flame.

Hot and creamy mutter panner is done. Garnish with fresh cream and chopped coriander and serve with any of the Indian bread and flavored rice, nothing can seem better for a cold winter evening dinner.

Ariselu

2011-01-14T02:51:00.000-08:00

We wish all our blog readers a very happy Sankranthi. May the harvest be bountiful and feed everyone stomach full.

Arisa is a traditional Andhra sweet prepared for Sankranthi. In Andhra, its avakaya for summers and Ariselu for Sankranthi.

Ingredients:
Raw rice (Chawal/Biyyam) 1 kilo
Jaggery (Gud/Bellam) ½ kilo
Ghee 2tbsp
Refined cooking oil 1cup

Method:

For Ariselu, we need new raw rice(Kotta biyyam). Generally for cooking rice on a day to day basis we prefer old raw rice, this is because the older the raw rice, fluffier and harder the output. As ariselu need to be soft and crisp, it is important and necessary to use new raw rice. Also for ariselu, the mixture should bind and stick together. Moreover, it is the harvest season and new raw rice is available now, probably this was the reason why Ariselu were made and are still made especially for Sankranthi.

Wash and soak the 1 kilo of fresh raw rice for 12 hours/overnight. Drain out the water completely and set to dry for 2 hours.

Grind the rice into a fine, dry powder.

In a pan/kadai (Bandli/mookudu), add water and the jaggery to boil to sweet syrup. Keep stirring on low heat till it turns syrupy. (Take a drop of the syrup and press and expand between the thumb and index finger to see it feels and seems like a string. This means the syrup is at right consistency. It is called teega pakam in telugu).

Add the ground rice powder into the jaggery syrup. Add ghee and cover immediately. Leave for 10 mins.

Take average sized lumps of the rice-jaggery mix and pat flat and even on a butter paper/banana leaf to look like flat round bread/rotis.

Deep fry in pre-heated oil and remove onto paper napkins to remove the excess oil absorbed.

Crisp, soft and sweet, Ariselu are done. If stored in a cool dry place they are good for quite a few days. Celebrate Sankranthi with Ariselu and experience the Andhra way of the festival.

Rotu pulusu annam/ Tamarind coconut rice

2011-01-10T23:05:00.000-08:00

While the literal translation of the name is quite impossible, rotu in Kannada/Telugu means a Pestle and pulusu here means the tangy output. Rotu pulusu annam or rotpulsannam is a traditional rice recipe that is made in most homes in Karnataka and Rayalseema parts of AP. With Sankranti round the corner, this can add to be one of the main course dishes of the festival.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Rice 1cup
Tamarind(Chintapandu/imli) 1tbsp
Mustard seeds 3tsp
Red chillies 2
Fresh coconut 1/4thcup
Refined cooking oil 1tsp
Peanuts A handful
Curry leaves 4-5
Pinch of Asafoetida (Hing)
Salt to taste

Method:

Pressure cook/cook 1 cup rice.

The traditional way is to use the Rotu or pestle that can be seen in the picture. In olden days this was easily available at home and used. Crushing by hand always gives a special taste. We have used this method to prepare the recipe, more so for the authentic appeal. But now a days, its blenders, grinders and mixers that are easily available. This is also good, considering the ease in work.

In a dry mixie/pestle, grind to fine paste: 1tbsp tamarind ( the dry imli that is available to us), 2 tsp mustard seeds, 2 red chillies, 1/4th cup fresh coconut, a pinch of asafoetida and salt to taste.

Add the above ground fine paste to the cooked rice and mix well so that the rice is well spiced.

Heat oil in a pan, add mustard seeds and as they pop, add a handful of peanuts (optional, black gram can also be used instead) and curry leaves. Season the rice with this tempering. Rotu pulusu annam or Tamarind coconut rice is done.

Serve as the main course or as an additional item in the menu like it is generally served: to the left bottom corner of the banana leaf, rotu pulusu annam is sure going to be the highlight of the day. The good thing about the recipe is the least use of oil and close to nil frying as most of the ingredients are raw and fresh; the aroma itself spreads a healthy aura. Enjoy Sankranthi with kites, manja and rotu pulusu annam.

Chintaaku Pachadi/Tamarind leaves chutney

2011-01-04T22:35:00.000-08:00

It is the season now and fresh Tamarind leaves or chintaaaku is easily available is most places in India. Tangy and spicy, Tamarind leaves chutney is an instant chutney that lasts for at most 2 days if refrigerated. Another of Lalitha’s suggestions, thank you.

Serves: 2

Preparation time: 20-30 mins

Ingredients:

Tamarind leaves (Chinta aaku) 4 bunch
Mustard seeds 2tsps
Black gram (urad dal/uddipappu) 2tsps
Bengal gram (Chanal dal/senagabedalu) 1tsp
Sesame seeds (Til/Nuvvulu) 2tsp
Red chillies 4
Curry leaves 4-5
Refined cooking oil 1-2 tbsp
Salt to taste

Pinch of Asafoetida

Method:

Shred the tamarind leaves. The tender ones are tangier and taste better.

Dry roast in a tsp of oil: a tsp each of mustard seeds, black gram, Bengal gram, 2 tsps sesame seeds, red chillies and a pinch of asafoetida. We don’t want anything brown. Set aside to cool.

In the same pan, sauté the tamarind leaves without heat. That is the heat present in the pan and oil are enough to cook the tamarind leaves. Set aside to cool.

Grind together to a fine paste: The tamarind leaves, mustard seeds, black gram, Bengal gram, sesame seeds, red chillies, asafoetida and salt to taste. Add a little water if required to make a fine a paste.

For the seasoning, heat a tbsp of oil, add mustard seeds and as they pop, add the black gram, curry leaves, and another pinch of asafoetida. Either add the seasoning to the chutney or vice versa and cook a min or two on low flame.

Chinta aaku pachadi is done. Tamarind leaves chutney is a typical Andhra pachadi and goes well with rice but given its tangy and spicy taste it should make a good chapathi/phulka supplement too. Lookout for the tamarind leaves and enjoy the chutney.

Plum Cake

2010-12-31T20:31:00.000-08:00

We wish you and your family a very Happy new year!

And to celebrate the New Year, we have the homemade plum cake.

Ingredients:

Butter 100 gms
Sugar 100gms
All purpose flour 100 gms
Rum 3-4 tsps
Cashews A handful
Raisins A handful
Cocoa powder 1tbsp

Method:

Soak the cashews and raisins in rum for 3-4 hours.

Beat the butter. Add sugar and beat again till soft and fluffy.

Add the rum-dry fruits mix, cocoa powder and flour to the butter-sugar and beat hard to make cake dough without any lumps.

Dust the cake tin base with maida and oil.

Pour the dough onto an oiled cake tin.

Microwave in for around 30-35 minutes or till the centre tests done. If a microwave is unavailable, add water into the pressure cooker. Keep a dish overturned. Place the cake tin on top of this overturned dish, cover and cook for 30-35 minutes without the whistle.

Dress the cake with grated chocolate and Choco-dipped cherries and serve. Hope the whole year is a celebration for you and enjoy the beginning with the plum cake.

Apple gojju

2010-12-27T10:01:00.000-08:00

Apples are probably the easiest of the available fruits. We make apple gojju at home especially during the festival season when there are so many apples that we receive as tambulams. Gojju is a sweet curry/chutney and a perfect way to cook apples.

Preparation time: 15-20mins

Serves: 2

Ingredients:

Red Apples 4
Red chillies 8
Bengal gram (chanadal/senaga bedalu) 2tsps
Black gram (urad dal/uddipappu) 3tsps
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Fenugreek seeds 1tsp
Curry leaves 4-5
Dry coconut 2tsps
Tamarind/tamarind paste 1blob/1tbsp
Cumin powder (jeera powder) 1tsp
Jaggery(gud/bellam) 1 tbsp
Refined cooking oil 2tbsp
Salt to taste
Pinch of asafoetida
Pinch of turmeric

Fresh & chopped coriander to garnish

Method:

Soak a blob of tamarind in half a cup of water for 20 mins and squeeze for juice. If using tamarind paste, this is not necessary.

In a pan, heat a drop of oil and dry roast Bengal gram, 6 red chillies, pinch of asafoetida, 2tsp black gram and dry coconut (copra) together. Set aside to cool.

Once at room temperature, grind to a fine powder. Add 2 tsps water and grind once again to a thick paste.

Dice the apples into small cubes. Do not peel them. It is advisable not to dice them earlier on as apples turn brown too soon.

Heat 1tbsp oil. Add mustard seeds and as they splutter add 2 red chillies, cumin seeds, 1tsp black gram, fenugreek seeds, curry leaves and a pinch of turmeric. A few peanuts can also be added for a crisp crackle.

Once the seasoning is done, add the diced apples, salt to taste & sauté till the apples are well seasoned. Add half to one cup water, cover and cook on simmer for around 10 mins till the apple peels turn brown and the apples get easily mashed.

Add the tamarind squeezed juice/tamarind paste as available. Add jaggery and cook on low heat for around 2 mins.

Add the above ground paste, a tsp each of red chilli powder and cumin powder (optional, depending on how spicy the gojju is preferred to be) and stir well. Cook another 5 mins.

Garnish with fresh and chopped coriander and serve with ghee topped plain rice, any Indian bread or flavored rice. Tangy, sweet and spicy, Apple gojju is sure to be a favorite this season, especially when a wide variety of apples are available. Include it in the New Year menu and surprise your connoisseurs.

Beijing corn cubes

2010-12-18T05:17:00.000-08:00

Beijing corn cubes are an evening snack relished by children and not too spicy. A Chinese recipe and though the procedure is a bit long, Beijing corn cubes are worth the effort for their awesome taste.

Thank you Lalitha for the superb recipe.

Preparation time: 3-4 hours (including cooling time)

Serves: 2

Ingredients:

Sweet corn cream 1 can
Corn flour 150gms
Sugar 15-20gms
Tempura corn flour 1 cup
Chopped Celery 4-5strands
Chopped green chillies 2
Chopped Ginger 2tsp
Chopped onion 1
Chilli paste 1tsp
Soya sauce 2tsp
Refined cooking oil 4-5tbsp
Salt to taste

Method:

Mix the sweet corn cream, corn flour, sugar and 3cups water and make a thin batter. Cook the mixture in a thick based pan/wok on low heat. Keep stirring till the mixture thickens and becomes gel like. Make sure that it does not stick to the bottom of the pan.

Pour the mixture onto a flat tray/dish, cool to room temperature and place in the refrigerator for 3 and a half to 4 hours.

Cut the cooled mixture into small cubes.

Mix one cup tempura corn flour, salt and water to make a thin batter. (An alternate to tempura flour is ½ cup plain flour (Maida), ½ cup wheat flour (Atta) and ½ tbsp baking powder.)

Dip the cubes in tempura corn flour batter and shallow fry them till light brown in a few tsps of oil.

Heat 1tbsp oil in a wok and fry the chopped celery, green chillies, ginger and onion thoroughly.

Add chilli paste and soya sauce. Add the corn cubes and toss to evenly spice all the cubes. Add salt to taste. Serve hot.

Beijing corn cubes are a dry serving and tastes great as an evening snack or starter. A great idea for the Christmas and New Year celebrations as a welcome dish for all the vegans you plan to invite.

Kandi pappula podi

2010-12-15T08:01:00.001-08:00

Podi are Andhra favorites and a compulsory part of every Andhra meal menu. Kandi pappula podi is a toor dal based mix lentils powder that is spicy and yummy.

Thank you Lalitha for this awesome recipe

Preparation time: 15-20 mins

Ingredients

Pigeon peas (Toor dal/kandi pappu) 1 cup (200 gms)
Bengal gram (Chana dal/Senaga bedalu) ¼ cup (50 gms)
Green gram (Moong dal/pesarapappu) ¼ cup (50 gms)
Black gram (Urad dal/ uddipappu) 1/8 cup (25 gms)
Red chillies 6
Pinch of turmeric
Salt to taste

Method:

Dry roast: the pigeon peas, Bengal gram, green gram, black gram and red chillies and set aside to cool.

Grind to fine powder: pigeon peas, Bengal gram, green gram, black gram, red chilies, a pinch of turmeric and salt to taste.

Remove and serve with hot rice mixed with ghee/oil and a few papads to munch along. Spicy and tasty kandi pappula podi is done. If stored in an air tight container in a cool and dry place, it shall last for around a week.

Avisaaku kura/ Agathikire curry/ Bakphool curry/ Agasta curry

2010-11-24T23:33:00.000-08:00

Avisaaku or agathi khire are leaves generally cooked in Tamil nadu, Karnataka and Rayalseema regions of AP. These leaves are also found in Assam and Maharashtra and known more for their medicinal importance. The leaves are referred to as Bakphul in English, Bakphool in Assamese and Bengali, Agastha in Marathi and Hindi, Agathi kire in Tamizh, Avisaaku in Telugu and Agise soppu in Kannada.

Avisaaku kura or agathi khire curry is particulary made on the dwadasi day of Kartika maasam early in the morning to break the previous day’s ekadasi fast. The Kartika ekadasi fast is one of the most pious and important rituals believed to be a prayer to Lord Shiva. Avisaaku or agathi khire because of its medicinal qualities is the ideal food to break the fast on dwadasi day.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Agasta leaves (Bakphool/agathi khire/avisaaku) 2 bunches
Refined cooking oil 1 tbsp
Black gram (urad dal/minapappu) 1tsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Red chillies 2
Green chilli 1
Curry leaves 4-5
Jaggery (gud/bellam) (optional) 1tsp
Pinch of Asafoetida (hing/inguva)
Salt to taste

Fresh and grated coconut for garnishing

Method:

Wash and shred the Avisaaku. Slit the green chilli.

Heat a tbsp oil, add mustard seeds and as they pop, add black gram, cumin seeds, red chillies, green chilli, curry leaves and a pinch of asafoetida.

Once the seasoning is done, add the avisaaku, salt to taste and jaggery and leave to cook for around 2 mins. (In Karnataka, jaggery is added to compliment the slightly sour taste of the avisaaku. Its optional and the curry tastes great without that as well).

Within 2 mins the leaves get cooked into a dry mixture. Garnish with grated coconut.

Avisaaku kura is generally a rice supplement but tastes good with Indian bread as well. So For this kartika dwadasi , the menu at home has been decided: Avisaaku kura.

Green tomato chutney

2010-11-20T11:36:00.000-08:00

Green or unripe tomatoes are tangy in taste and hard as a fruit. Green tomato chutney is another of the popular pachadis relished at most Andhra homes.

Preparation time: 15-20 mins

Serves: 4

Ingredients:

Green tomatoes 6
Onion 1
Green chillies 4
Jaggery 1tsp (optional)
Refined cooking oil 1tbsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (urad dal/minapappu) 1tsp
Curry leaves 4-5
Coriander 1tsp
Red chilly 1
Pinch of turmeric
Pinch of asafoetida (hing/ inguva)

Salt to taste

Method:

Wash and wipe clean the tomatoes. In a shallow pan/kadai, heat a few drops of oil and add the whole tomatoes. Shallow cook till the outer skin of the tomatoes turn soft and wrinkled. Remove and set to cool.

Dice the onion and fry till transparent in a drop of oil. Leave to cool.

Slit and fry the green chillies in a drop of oil. Set to cool.

Blend together the tomatoes, green chillies, onions, a pinch of jaggery (optional) and salt to taste. Add a little water if required and blend to fine paste.

In the same pan/kadai (bandli/mookudu), heat a tbsp of oil, add mustard seeds and as they pop, add the cumin seeds, black gram, red chillies, curry leaves, coriander and a pinch each of turmeric and asafoetida.

To the above seasoning add the above blended tomato paste and stir once. Cook for 5 mins till the raw smell is gone. Remove from heat and serve.

Pulpy, tangy and spicy, Green tomato chutney is a good dosa, vada supplement and tastes well with Indian bread as well. The best way to have it is to mix with a cup of rice and groundnut oil.

Puliyogre and Puliyogre gojju

2010-11-13T01:51:00.000-08:00

Puliyogre is tamarind spiced rice that is quite popular in the South of India. While each state has a different variation of it, we are writing the Karnataka version regularly known as the puliyogre. This recipe also includes the preparation of the gojju or paste required for preparing puliyogre.

Ingredients:

Puliyogre gojju

Tamarind (Imli/chintapandu) A handful (50 gms)
Rasam powder 2tbsp
Jaggery (gud/bellam) 1blob
Black gram (Urad dal/uddipappu) 2tsps
Bengal gram (Chana dal/ senaga badalu) 2tsps
Red chillies 2
Fenugreek seeds (Methi/Menthulu) 1tsp
Sesame seeds (til/nuvvulu) 1tsp
Asafoetida (HIng/ inguva) 1tsp
Cumin seeds (Jeera/Jeelakarra) 1tsp
Pepper corns ½ tsp
Mustard seeds 1tsp
Peanuts A handful
Curryleaves A handful
Refined cooking oil 1tbsp
Pinch of turmeric
Salt to taste

Puliyogre:

Rice 1cup
Oil 1tsp
Puliyogre gojju 1tbsp

Method:

Puliyogre gojju

Puliyogre gojju is a tamarind based paste that is made to be mixed with rice. The above ingredient is worth a 200gm paste and the paste can be stored in an airtight container, refrigerated for a week to 10 days.

Take a handful of tamarind and soak in about half a glass of water for 20 mins. Squeeze the tamarind hard for a thick and pulpy paste. The thicker the squeeze, the better the gojju.

Add salt to taste, rasam powder, jaggery and leave to boil for around half an hour till the paste turns soft and thick. Note that the paste will splash all over and that means it is cooking well, though the cleaning part later is also to be enjoyed. Please also do not put any spoon/ladle in as that will reduce the shelf life of the gojju.

In a separate pan, dry roast in a tsp oil a tsp each of black gram, Bengal gram, fenugreek seeds, cumin seeds, sesame seeds, Asafoetida, half a tsp of pepper corns and 2 red chillies. Set aside to cool and grind to a fine powder.

Prepare a seasoning in 1 tbsp heated oil with a tsp each of black gram, Bengal gram, mustard seeds, a handful of peanuts and curry leaves and a pinch each of turmeric and asafoetida.

As the paste turns thick and soft, add the above ground powder, seasoning and stir hard for around 4 mins. Remove from heat and set to cool. Once at room temperature, shift into a clean, airtight container and store.

Puliyogre

Cook a cup of raw rice. Add the above prepared puliyogre gojju, a tsp of oil and mix well. Serve hot.

Puliyogre is generally had as is and is complimented with curd rice. Having a few chips to munch along is a great idea. Puliyogre is an easy lunchbox recipe, if the paste is available. So this weekend prepare the puliyogre gojju and enjoy the week with tangy, hot puliyogre.

Saggubiyyam upma/ Saboo daana upma

2010-11-08T09:07:00.001-08:00

With kartika masam or the auspicious month of Kartik come the days for fasting and praying. While most of south India celebrates every Monday of the 4 weeks of Kartikam by fasting for Lord shiva, Poojas and rituals in the North are also popular.

Saggubiyyam or saboo daana is considered the right food/snack/tiffin/palaharam as it is called in different places during this fasting season. Saggubiyyam upma or saboo dana upma is a simple recipe for the empty stomach, with the right dose of nutrients.

We Thank Avva (Smt.Krupalakshmi Narayana Sastry) for this traditional and authentic recipe.

Serves: 4

Preparation time: 20-30 mins

Ingredients:
Sago (Saggu biyyam/Sabu dana) 1/2kg
Curds/buttermilk 1cup
Onion (Optional) 1
Potatoes 2
Carrot 1
Refined cooking oil 1tbsp
Green chillies 2
Red chilli 1
Bengal gram 1tsp
Mustard seeds 1tsp
Curry leaves 4-5
Ginger 1tsp
Coarsley ground peanut powder 2tsp
Pinch of asafoetida (Hing)
Pinch of turmeric (haldi)
Salt to taste

Fresh and grated coconut and fresh and finely chopped coriander to garnish

Method:

Wash, boil and mash the potatoes. Grate the carrot, ginger and finely chop the onion. (Onion is optional as most people do not eat onion during the fasting period, however it adds taste when had otherwise.)

Take 1 cup of peanuts. Dry roast for a min and remove the outer brown skin. Leave to cool and grind into a coarse powder.

Soak the saboo dana over night in a cup of butter milk. Please add buttermilk enough to just dip the saboo dana and not more. Drain out the saboo dana and leave as it is for around 45 mins to dry. Incase it is required to cook it instantly, then soak the saboo dana for 1 to 3 hrs depending on consistency of the buttermilk and how soggy the saboo dana is turning out to be.

In a pan/kadai (bandli/mookudu), heat oil. Add green chillies, red chilli, Bengal gram, mustard seeds, curry leaves, ginger, a pinch each of asafoetida and turmeric.

Once the mustard seeds pop, add chopped onions and fry for 2 mins (optional). Add the mashed potatoes, grated carrot and cook for 2 mins on simmer.

Add salt to taste, the soaked and dried or just soaked saboo dana and keep stirring to ensure nothing sticks to the pan. Stir for around 3-5 mins.

Leave for half a min to cook and add the coarsely ground peanut powder. Mix well.

Garnish with fresh and grated coconut and finely chopped coriander. Serve hot with any of the chutneys, raithas or just as is.

Saboo dana upma is done. Saboo dana upma is colorful and relished both by the young and old. With a variety of tastes tickling the tongue, saboo dana upma is also good for health. So of you have a mother in law who is fasting at home, or you yourself are fasting and if you have kids who want something colorful and new every day, you now know what to make to please all them.

Rava Laddu

2010-11-04T23:07:00.000-07:00

We wish all our blog viewers a bright and colourful Diwali. Keep away from crackers, save the environment.
Rava laddu is a simple sweet recipe. What we are writing is Instant Rava laddu that is easier to make.

Preparation time: 20-25 mins

Ingredients:

Semolina (Sooji/Rava) 1 glass
Sugar ¾ glass
Fresh coconut 1/4th glass
Crushed cardamom 1tsp
Milk 1cup
Ghee 2-3tsp
Cashews 4-5
Raisins 4-5

Method:

Roast semolina in a drop of ghee till light creamish brown.

Add sugar and keep stirring till the sugar and semolina mix well into fine powder. Set aside to cool.

In a separate pan, ghee-fry cashews and raisins and add to the semolina-sugar mixture. Add crushed cardamom.

Add fresh and grated coconut.

Once the semolina mixture has reached room temperature, around 5-10 mins later, add a few spoons of milk to a portion of the mix, take lumps of this portion and roll into laddus by squeezing in between the fist and making average sized balls. Continue the process till all the laddus are done.

For the proportions mentioned above around 20 laddus can be made. Instant rava laddu is an easy sweet and can be stored for around 2-3 days only, because of the milk content. Enjoy the 3 days of Deepavali with the yummy rava laddus and colorful diyas.

Baby Aloo chutney masala

2010-11-01T10:44:00.000-07:00

As the name suggests, Baby aloo chuntey masala is a baby potato recipe with chutney masala and dry. Amma’s recipe and our personal favorite, baby aloo chutney masala takes hardly any time for preparation, provided the chutney podi is ready and available.

Preparation time: 20-30mins

Serves: 4

Ingredients:

Baby potatoes 1/2kg
Refined cooking oil 1cup
Mustard seeds 1tsp
Cumin seeds (jeera) 1tsp
Black gram (urad dal) 2tsp
Curry leaves 4-5
Redchilli 2
Chutney podi 2-4tsp
Salt to taste

Method:

For chutney podi recipe, please click here.

Wash and pressure cook the baby potatoes to 2 whistles. They can also be boiled for around 15 mins till soft in a shallow vessel that is covered. Set aside to cool.

Once cool, peel the baby potatoes.

In a pan/kadai (bandli/mookudu), heat a cup of oil. Deep fry the baby potatoes in the heated oil till they turn cream in color. We don’t want them brown. Remove onto a tissue to absorb the excess oil.

In a separate pan, heat a tsp of oil, add mustard seeds and as they pop add cumin, black gram, curry leaves, red chillies. Season the potatoes with this tempering.

Add salt to taste and toss. Sprinkle chuntney podi over the baby potatoes and serve.

Baby aloo chuntey masala is a dry rice supplement to be had with ghee topped rice. However it also goes well with any of the Indian bread and also as a heavy evening snack. This is more of a blend between the Andhra vepudus and Karnataka’s Chutney podi, just like food at our place has always been.

Carrot Payasam

2010-10-17T09:28:00.000-07:00

A very Happy Dussera. May The Goddess of victory shower her blessings on the whole world.

Carrot payasam or carrot kheer is a healthy sweet recipe. A great one during the festive season. Thank you Nannamma ( Krupalakshmi Narayana Sastry) for the great recipe.

Ingredients:

Carrots 1/4th kg
Milk 1 litre
Sugar 1cup
Fresh cream 2tsp
Cardamom 2
Camphor 1tsp
Saffron 1tsp
Nutmeg (jajikaya) 1tsp
Ghee 1tsp
Cashews 1tsp
Raisins 1tsp
Almonds 1 tsp
Pistachio 1tsp
Melon seed (Chironji/saarapappu) 1tsp

Method:

Cut the carrots without peeling them. Boil the carrots for around 20 mins/pressure cook them upto 2 whisltes.

Boil the milk on slow flame till it thickens and is half its quantity. Once done, mix the carrot pulp and boil for another 5 mins. Set aside to cool.

Grind together: cardamom, saffron, nutmeg and camphor and 1 cup sugar.

Add the above ground powder to the carrot mixed milk and stir well.

In a pan/kadai, heat a tsp of ghee. Add cashews, pistachio, almonds, raisins and melon seed and roast them.

Garnish the milk with the ghee roasted dry fruits and fresh cream (optional). Carrot payasam or carrot kheer is ready. Serve as bhog to the Godess of Victory and savor the delicious kheer.

Mirchi bajji and Hara chutney

2010-09-22T09:45:00.000-07:00

The monsoons may not be doing well for the commonwealth games at the Capital and the innumerable traffic jams in other metros of the country, but the onset of monsoon is indeed a welcome respite from the rather horrifying and heated months. And rain in India is celebrated with good food: hot, spicy and crispy to be clearer, Mirchi bajjis to be most specific. Mirchi bada or mirchi bajji or mirapakaya bajjilu, call them whatever; they create a monsoon in the mouth itself!! Ah yea, we mean the mouth starts watering with the mere mention of the name! A popular chat item, also a special at Andhra homes, and known to be a part of the Rajasthani cuisine, the best mirchi bajji can be found, well anywhere it is made! Coz, mirchi bajjis are always the best! And with hara chutney, the heart is just celebrating! Well, keeping these exaggerating facts aside, a quick look at the recipe:

Thank you Mrs. Agarwal for the recipe and Pictures courtesy: Kamal Kiran.

Preparation time: 20-30 mins

Ingrdients:

Mirchi bajji

Long and big green chillies (Bajji mirapakayalu/ Bada mirchi) 1/4th kg
Gram flour ( Senagapindi/besan) 1cup
Carom seeds (Ajwain) 1tsp
Tamarind paste (chintapandu paste/ imli paste) 1tsp
Refined cooking oil
Salt to taste

Hara chutney:

Chopped mint leaves (pudina) 2 cups
Chopped coriander (dhania/kotimeera) 1cup
Large onion 1
Lemon juice 2tsp
Sugar 1 tbsp
Green chillies 4 to 6
salt to taste

Method:

Mirchi Bajji

Wash and dry the chillies. Slit the chillies on one side vertically. Ensure not to slit it completely. Deseed the chillies and set aside.

Mix 2 to 3 tbsp of gram flour, a tsp each of ajwain and tamarind paste, and salt to taste to make it into a thick paste. Stuff the paste into each of the chillies.

Mix together gramflour, salt and water to a make the bajji batter. The batter is to be semi- liquid and consistent.

Heat oil in a pan/kadai(bandli/mookudu).Dip each chilli in the batter and fry in the pre-heated oil till golden brown. Remove onto a tissue/cloth to absorb the excess oil.

Serving tip: After frying the chillies, cut them with a butter knife slightly and fill them with finely chopped onions. Add a dash of lemon before serving.

Hara chutney

Slice the onion and finely chop the mint leaves and coriander.

Add all the ingredients and a little water in to a blender and grind to a smooth paste. Note that the water should be very little as onions, coriander and mint are all watery veggies.

Remove and add water as per the consistency required and mix.

Refrigerate and use as required. The chutney when refrigerated is good for a week and can be used as a base for curries or even as a sandwich spread. For now, serve with Mirchi bajjis.

With rain trickling down the window panes and cool breeze swaying them, hot and crispy mirchi bajjis served with hara chutney and a hot cuppa masala chai will just mean “the moment of life”.

Vankaya Senagalu pulusu/Brinjal and Black channa sambar

2010-09-20T12:47:00.000-07:00

Sambars are every south Indian’s favorite and Brinjal and black channa dal sambar is high on nutritious content and supposed to be the most traditionally made sambars in south India.

Preparation time: 30-45 mins

Serves: 2

Ingredients:

Long brinjals 1/4th kg
Pigeon peas (toor dal/kandipappu) 1 cup (100gms)
Chickpeas (kala channa/senagalu) 1 cup (100gms)
Sambar powder 2tsp
Ghee 1tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Black gram (Urad dal/uddipappu) 1tsp
Curry leaves 4-5
Pinch of Asafoetida
Salt to taste

Fresh & grated coconut to garnish
Fresh coriander to garnish

Method:

Soak the chickpeas for around 4-5 hours. Wash and cut the brinjals into finger long pieces. White or green brinjals are authentically used for the recipe, but purple ones also make a good sambar.

Pressure cook the pigeon peas and chick peas to 7 whistles separately.

Add salt to taste and 2 and half cups of water to the brinjals and leave to boil. As the brinjals are turning soft, that is after around 2 mins, add the chick peas and leave to boil till the brinjals are completely cooked.

Add the boiled pigeon peas and stir for 5 mins. Add 2 tsp sambar powder and leave to boil for another 2-3 mins.

In a pan/kadai, heat 1 tsp ghee and add mustard seeds. As they pop, add cumin seeds, black gram, curry leaves and a pinch of asafoetida. Season the sambar with this tempering.

Garnish with fresh and grated coconut and/or finely chopped fresh coriander. Brinjal and black channa dal sambar is ready to mix along with rice and polish off with a few papads.
Being thick ala a gravy, brinjal and black channa sambar can make a good Indian bread supplement as well.

Moongdal Modak

2010-09-11T03:42:00.001-07:00

Ganapati Bappa Mouriya! Yes as the Elephant God comes home on his mooshika vahan, its time for us to fill his tummy and hands with modakas and make him the “modaka hastha” as he is always referred to. Wishing all a happy Ganesh chaturthi, here is the recipe of moongdal stuffed modak.

Preparation time: 30-45 mins

Serves: 4

Ingredients:

Rice flour 2cups (200gms)
Refined cooking oil 1 ½ tbsp
Green gram dal (moong dal/pesarappappu) 1/4th cup (50 gms)
Fresh and grated coconut ½ cup (100 gms)
Jaggery (gud/bellam) ½ cup (100 gms)
Cardomom (Elaichi/ yellakaayi) 2
Pinch of salt

Method:

Grate jaggery.

Boil 1 cup water. To 2 cups rice flour, add 1 and half tbsp oil, pinch of salt and the boiling water and mix dough of chapati dough consistency. Cover and set aside.

In a kadai/pan (Bandli/mookudu), add the jaggery, grated coconut, Green gram dal, powdered cardamom, water and cook till they turn into a thick lump to be used later as filling.

Take small balls of the dough and bail into circles ala pooris. Place a spoon of the green gram stuffing in between the circle and bring the edges together and twist the edges together to look like an onion.

Apply refined oil onto a pressure cooker vessel/normal vessel, place the filled modaks at equal distance from each other, place the vessel inside a cooker/large shallow vessel and steam for 10 mins on medium heat.

Steamed green gram dal modaks are done. Healthy and yummy, modaks will add colour to the Ganesh Chaturthi festivities. Make modaks and fill both Ganesha’s tummy and your’s as well!!

Sheer Kurma

2010-09-10T06:20:00.000-07:00

As the crescent moon is sighted, and the holy month of Ramadaan completed with the festivites of Eid, may Allah bless you with happiness and grace your home with warmth & peace.
And for this Eid, we write the most important delicacy of Eid - Sheer Kurma. Thank you Shahnaaz Sultana aunty for the sweet recipe.

Serves: 10

Preparation time: 20-30 mins

Ingredients:

Milk 3 liters
Sevayyan 200 gm
Ghee 4tsp
Almonds 5-10
Pistachio 5-10
Dates 5
Sugar to taste

Method:

Boil the milk on low flame for around half an hour to an hour.

In another kadai/pan, fry the sevayyan in 2tsp ghee till they turn golden brown.

Pour the milk into the kadai with roasted sevayyan and keep stirring till the sevayyan is soft. Add sugar to taste and leave to cook on a low heat for around 10-15 minutes. Keep stirring in between.

Ghee roast the almonds and pistachio.

Season the sheer with almonds, pistachio, dates & also garnish each serving with the same

Yummy sheer kurma is ready for celebrating Eid. So get on and let the sweet fill the festival with its aromatic sweetness.