Friday, December 31, 2010

Plum Cake





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.


Monday, December 27, 2010

Apple gojju



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.

Saturday, December 18, 2010

Beijing corn cubes


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.

Wednesday, December 15, 2010

Kandi pappula podi


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/kandipappu) 1 cup (200 gms)
Bengal gram (Chana dal/Senagabedalu) ¼ cup (50 gms)
Green gram (Moong dal/pesara pappu) ¼ cup (50 gms)
Black gram (Urad dal/ minapappu) 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.

Wednesday, November 24, 2010

Avisaaku kura/ Agathikire curry/ Bakphool curry/ Agasta curry

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/uddipappu) 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.

Saturday, November 20, 2010

Green tomato chutney




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: 4Justify Full











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/uddipappu) 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.


Saturday, November 13, 2010

Puliyogre and Puliyogre gojju


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/chinta pandu) 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.

Monday, November 8, 2010

Saggubiyyam upma/Saboo daana upma






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 seeds (Saggu biyyam/Sabu dana) 1/2kg
Curds/buttermilk 1cup
Onion (Optional) 1
Potatoes (aloo) 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.


Thursday, November 4, 2010

Rava Laddu





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 (paalu) 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.





Monday, November 1, 2010

Baby Aloo chutney masala

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.






Sunday, October 17, 2010

Carrot Payasam

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 (paalu) 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.


Wednesday, September 22, 2010

Mirchi bajji and Hara chutney


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/kothimeera) 1cup
Large onion (ullipaya) 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”.

Monday, September 20, 2010

Vankaya Senagalu pulusu/Brinjal and Black channa sambar

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.











Saturday, September 11, 2010

Moongdal Modak



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 (biyyampindi) 2cups (200gms)
Refined cooking oil 1 ½ tbsp
Green gram dal (moong dal/pesara pappu) 1/4th cup (50 gms)
Fresh and grated coconut (pachi kobbari) 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!!

Friday, September 10, 2010

Sheer Kurma



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 (paalu) 3 liters
Sevayyan (Semiya) 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.


Wednesday, August 25, 2010

Sorakaya Miriam kura / Louki pepper curry



The rains are here and common cold seems to have become more than common. It’s a known fact that pepper is a good soother for cold but to really just have pepper and milk or any of the simple medicines is quite energy consuming, or that is what most of us feel. Sorakaya Miriam curry is a pepper based gravy curry. Will not just act as a soother but will also give us the energy to make and have the other soothers.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Medium sized bottle gourd (Sorakaya/louki) 1
Ghee 1 tsp
Black gram (Uddi pappu/urad dal) 1 ½ tsp
Pepper ½ tsp
Dry/fresh coconut 4tsp
Red chilli 1
Refined cooking oil 2tsp
Mustard seeds 1tsp
Curry leaves 5

Salt to taste

Fresh and chopped coriander to garnish

Method:

Peel and cut the bottle gourd into small cubes. Add salt, water enough for the the bottle gourd to be immersed and leave to boil.

In a pan, add a drop of ghee and roast each separately: Black gram and pepper (cones/powder as available). Set aside to cool for 5 mins.

Grind to fine paste: Black gram, pepper, 1 red chilli, 4 tsp of dry/fresh coconut as available and 4 tsp water.

Once the diced bottle gourd is cooked, add the above ground paste and stir for a minute or two.

In a pan, prepare tempering: Heat a tsp of oil. Add seeds and as the splutter, add curry leaves.


Season the curry with the above tempering. Garnish with fresh and chopped coriander and serve.

Sorakaya Miriam curry is a rice as well as Indian bread supplement. Made in most south Indian homes, especially during the colder days, the curry is savored by even those who hate pepper. Reason: the least quantity of pepper used.
So if there is someone at home suffering from cold, here is what they ought to have.

Sunday, August 22, 2010

Cabbage cheese Sandwich



Sandwiches are universal favorites. With so many combos, they also are a healthy snack. Cabbage and cheese sandwich is a green and nutritious one with all the required spicing.

Preparation time: 15-20 mins

Serves: 2

Ingredients:

Whole wheat brown bread 6 slices
Grated tender cabbage 1cup
Grated onion 1/2cup
Grated cheese 1/4th cup
Grated green chilli 1
Salt to taste
Pepper to taste

Method:

Finely grate the cabbage, onion and fresh cheese.

Remove the crumbs from the bread slices and set aside.

In a bowl, add the grated cabbage, onion, cheese, green chilli, salt to taste and pepper (optional). (Green chilli adds the required spice, but pepper can be an add-on, since most prefer toasts with pepper)

Mix well. The cabbage leaves a lot of water and so does the onion. So ensure not to press the cabbage and just keep tossing to make a dry mixture.

Stuff the mixture between two bread slices and toast or stuff between toasted bread slices.

Cut the stuffed bread diagonally to make sandwiches and serve hot with ketchup/chutney or as it is. A mango juice is sure to complete the meal. So is tomorrow morning’s breakfast menu decided? For you know this is what the family really enjoys.

Wednesday, August 18, 2010

Drumstick Tomato curry



After a memorable rejuvenating long holiday, we are back home and to the world of interesting recipes.

Drumstick tomato curry is another nutritious curry. Drumstick is known to be a good source of iron which is why it is commonly used in most recipes in India.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Drumsticks (munnakaada) 1
Medium sized Tomatoes 2
Onion 1
Green peas 1cup
Fresh and grated coconut 2tsp
Green chilly 1
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (Urad dal/uddipappu) 1tsp
Curry leaves 4-5
Red chillies 2
Refined cooking oil 2-3 tsps
Salt to taste

Method:

Cut the drumstick into tiny pieces removing the fibrous strings. Slit the pieces to make cooking easier. Cut the tomatoes into cubes and chop the onion into small cubes. If using fresh green peas boil them for 10 mins.

Grind to fine paste: 2 tsps fresh and grated coconut, 1 tsp cumin, 1 green chilly and a pinch of salt.

In a kadai/pan (bandli/mookudu), heat oil. Once hot, add mustard seeds and ad they pop add cumin, black gram, curry leaves and red chillies. As the seasoning is done add the onion cubes and cook till the onions are soft and transparent. Add drumsticks, tomatoes, green peas, salt and sauté. Cover and cook for 5 mins. The tomatoes will leave water that is enough to cook the drumsticks as well, but if required a quarter cup of water can be added.
Once the drumsticks are well cooked, add the above ground coconut cumin paste and stir for 2 mins. Cook for 5 more mins on simmer till the gravy thickens. Add water if required and cook to desire level of consistency.

Drumstick tomato curry is a rice and an Indian bread supplement. It does taste awesome when served with plain rice and potato fryums to munch along.

Monday, July 26, 2010

Chutney podi


Chutney podi or molaga pudi and idli podi as it is known in Tamizh and Telugu, is a completely south Indian recipe. Called gun powder by most of the North Indians visiting Hyderabad and other parts of the south, chutney podi is a typical south Indian snack supplement. Probably every dining table in South Indian homes will hold a bottle of chutney podi on it.Spicy and yummy, the chutney podi is quite easy to make.

Preparation time: 30-45 mins

Ingredients:

Bengal gram (Chanadal/senagabedalu) 1cup
Black gram (Urad dal/minapappu) 1/4th cup
Fresh coriander 4-5 strands
Curry leaves 4-5
Tamarind 1blob
Dry coconut 2tsp
Red chillies 4-8
Mustard seeds 2tsps
Refined cooking oil 2 tbsp
Pinch of turmeric

Salt to taste


Method:

Wash and dry the coriander under the fan or let dry for around 5-10 mins.

Roast each separately in a tiny drop of oil and set aside to cool: Bengal gram, black gram, coriander, curry leaves, tamarind, dry and grated coconut & red chillies. (A Lemon sized lump of tamarind will do and the number of red chillies will depend on the spice required).

Once cool, coarse grind the Bengal gram and black gram.

Add the other ingredients i.e coriander, curry leaves, tamarind, dry and grated coconut, red chllies and salt to taste to the coarse ground Bengal and black gram and grind to fine powder.

Heat 1tbsp oil in a pan and add mustard seeds. As they pop add turmeric. Pour this seasoning over the finely ground powder and mix to ensure no lumps are formed and the powdery texture remains.

Shift to an airtight container and savor the chutney podi with idlis, dosas, vadas and even rice. The Tiffin box way of having chutney podi and idlis is to mix in a tsp of oil/ghee and smear over the idli. For dosas, the chutney podi can be served by the side with a drop of oil/ghee topping or can be smeared in the inner of the dosa while baking the dosa. With rice of course, chutney podi and oil/ghee are mixed with hot rice and enjoyed, or chutney podi is mixed with hot curd rice and polished off.

Chutney podi is indeed the secret and silent queen of all South Indian Kitchens.

Monday, July 19, 2010

Wheat Dosa/Goduma dosa


Dosas are synonymous with south Indian cuisine while wheat flour is generally used in North Indian food. A blend of both is what wheat dosa is all about. A quick recipe, apt when there is a need to make something soon and the hunger pangs are really loud.

Preparation time: 5-10 mins

Serves: 2

Ingredients:
Wheat flour (Atta/godhampindi) 1cup (4 tbsp)
Rice flour (Biyyampindi) 1 tbsp
Green/red chillies 2
Curry leaves 4-5
Mustard seeds (aavalu) 1tsp

Salt to taste

Method:

Mix together 1 cup wheat flour, 1 tbsp rice flour, salt, mustard seeds, curry leaves, green or red chillies (as available and preferred) and water to make a semi thick batter of normal dosa batter consistency. Chopped onions, grated coconut, grated carrots, chopped tomatoes etc can also be added.

Heat the tawa/pan and pour a cup of the batter onto the tawa and spread in circular motion. Sprinkle a drop or two of oil and let the dosa bake. Flip once and leave to bake for another min or two.

Follow the above process for the remaining batter to make hot and crisp dosas or dosai.

Wheat dosas are already well spiced and have loads of options for fillers like onions and carrots. Wheat dosa tastes awesome as it is. However any of the chutneys and pickles will just add to the tongue’s satisfaction. So when really tired to enter the kitchen, make the simplest wheat dosa and fill yourself to the heart’s content.

Thursday, July 15, 2010

Ennagai




Wow, another brinjal curry! Something we enjoy writing and gulping. Enne in Kannada means oil, so essentially the curry uses a bit more of oil. Another popular at most Kannada homes, ennagai is a must try for all brinjal lovers like us.

Preparation time: 20-30 mins

Serves: 2





Ingredients:

Brinjals ½ kg
Bengal gram (Senagapappu/chanadal) 1tsp
Black gram (Uddipappu/urad dal) 1tsp
Coriander seeds (dhaniyalu/dhania) 1tsp
Dry Coconut (Endu kobbari) 1tsp
Red chillies 5
Cinnamon stick (dalchinchakka/dalchini) 1 stick
Cloves (lavangam/laung) 4
Refined cooking oil 2-3tbsp
Mustard seeds 1tsp
Cumin seeds (jeelakarra/jeera) 1tsp

Salt to taste

Method:

Generally in Bengaluru white brinjals/green brinjals are abundantly available. Ennagai is made with these. However, the purples also go well in the curry.

Wash and cut the brinjals.

Dry roast separately each of these in a drop of oil: Bengal gram, black gram, coriander seeds, dry coconut, red chillies, cinnamon and cloves.

Grind all the above together to make a fine powder i.e. the masala.
Heat 2 tbsp oil in a pan/kadai (bandli/mookudu). Add mustard seeds and as they pop cumin seeds and as the tempering is done, add the brinjals.(If using an oven, microwave for around 3 mins all the above)

Mix, so that all the brinjals are oiled and add salt to taste, cover and cook till the brinjals turn soft. This may take around 8-10 mins on medium heat.(If using an oven,add the brinjals to the seasoning and microwave for 5-8mins on medium heat for brinjals to cook till soft)

Once the brinjals are cooked soft, add the above ground masala and half to three fourths tbsp of oil and mix well.(If using a oven, microwave for 2-4 mins after mixing the masala)

Ennegai is generally served with plain rice but makes a good phulka/tawa roti supplement too.

Monday, July 12, 2010

Mango drumstick dal/Munaga mamidikaya pappu


Raw mangoes! There is so much to write when raw mangoes are a part of the recipe. Munaga maamidikaya pappu is another from the typically traditional Andhra cuisine, a regular at most households in the region during the season between summer and the onset of rains. This is when the raw mangoes are tangy and a bit sour and the drumsticks are green and tender.

Preparation time: 20-30 mins

Serves 2

Ingredients:

Average sized raw mango 2
Drumstick 1
Pigeon peas (toor dal/kandipappu) 1 cup (150 gm)
Refined cooking oil 4tsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (urad dal/uddi pappu) 1tsp
Curry leaves 4-5
Fenugreek seeds (methi/menthulu) ½ tsp
Fresh& chopped coriander (dhania/kotimeera) 2tsps
Red chillies 2
Red chilli powder 2tsp
Pinch of turmeric

Salt to taste

Method:

Wash, peel and cut the raw mango. Wash and cut the drumstick into finger long pieces.

Pressure cook up to 3 whistles 1 cup of pigeon peas, mango and drumstick, together with a pinch of turmeric. If using an open cooking pot, boil till the mango is soft and mashed i.e around 30 mins. If using the oven, microwave for as much time as it takes for normal pigeon peas to cook (that’s around 25 mins for us)

In a pan/kadai(bandli/mookudu), heat oil. Add mustard seeds and as they splutter, add the cumin seeds, black gram, red chilies, curry leaves, fenugreek seeds and chopped coriander.

Once the tempering is done, add the cooked mango, drumstick and dal mixture and stir. Add water as required. Add salt to taste and red chilli powder. Mix well and leave to cook till one boil.

Mango drumstick dal is ready to serve. Traditionally mixed with ghee topped rice and savored with the popular Andhra pickles, mango drumstick dal tastes good even with any of the Indian bread.

Saturday, July 10, 2010

Vadas / Garelu





Ummm!! That’s what any one will say, when the word “vada” is heard. Crisp and yummy, they are a perfect rainy season delicacy. Served for breakfast, lunch or even as snacks, they make every eye drool! Popular on all refined cooking oil promoting advertisements, vadas do consume quite a bit of oil. So they are preferably once in a while for the calorie conscious and diet strict ones. But do indulge in them to make life feel crisp and beautiful.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Black gram
(minapappu/ urad dal) 1 cup (200 gms)
Refined cooking oil 1cup
Salt to taste

Method:

Wash and soak the black gram for around half an hour. (Half an hour is maximum time, the more the soaking time, the more the oil that the vadas will absorb.)

Add to the blender, the soaked black gram, a pinch of salt and grind into a batter. The batter has to be smooth and slightly coarse. It has to be of semi-liquid consistency.

Heat oil in a deep pan/kadai (bandli/mookudu) (If possible, it is preferable not re-use used oil for making vadas, it is not healthy and the vadas will absorb the old oil taste and aroma.)

Apply oil to the left palm or onto a plastic cover/badam leaf/banana leaf and pat small lumps of the batter in circular motion into circular vadas. Make a small hole with the finger in the centre of the circle. Now deep fry the circles in pre heated oil till golden brown.

This process of patting the dough and making exact shaped vadas might feel cumbersome and difficult for learners like us. So just take lumps of the batter and drop into the pre-heated oil, or slightly press the batter in between fists to give a roll-shaped look and fry in pre-heated oil. This is more for people who are not particular about the shapes and are more interested in the taste and crispiness.

Whatever the shape, fry the vadas till golden brown on medium heat. This will ensure they are crisp as well. Remove onto tissues or clean napkins to remove excess oil.

Serve with any of the chutneys/pickles, or even the mango coconut chutney posted below. Vadas do taste good with sauces too, but chutneys are the traditional, ideal and the best combo. If kept for too long, sometimes the vadas become hard (when oil absorbed is less) and sometimes soggy (when oil absorbed is more), so it is advisable to serve fresh, hot and crisp. So get into the kitchen and enjoy the rain with crispy hot vadas and hot filter coffee in typical South Indian style.











Thursday, July 8, 2010

Mango Coconut Chutney/Kobbari Maamidikaya Pachadi

With the mango season almost done and the rains all over, mango coconut chutney is probably the apt recipe to write, more so as it goes well with the variety of snacks and south Indian Tiffin that we make on a regular basis in this season.

Preparation time: 10-15mins
Ingredients:
Raw mangoes (pachi mamidikaya) 2
Fresh coconut (Pachi kobbari/hasi kobbri) 1 cup
Fresh Coriander 4 strands
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Black gram ( urad dal/uddi pappu) 1 tsp
Red chillies 2
Fenugreek seeds (methi/menthulu) ½tsp
Red chilli powder 2tsp
Curry leaves 4-5
Pinch of turmeric
Pinch of asafoetida (hing)
Salt to taste


Method:

Peel and cut the raw mangoes into cubes.

Grind to fine paste: Raw mangoes, fresh coconut, coriander, red chilli powder and salt to taste. Add a little water if required.

In a kadai/pan (bandli/mookudu), heat oil. Add mustard seeds and as they pop add the black gram, red chilies, curry leaves, fenugreek seeds and a pinch each of asafoetida and turmeric.

Once the tempering is done, season the above ground paste with this tempering.

Mango coconut chutney is done. Mango coconut chutney tastes well with dosa, idly, vada, poori or any other South Indian snack. It is also a good rice supplement.
Mango coconut chutney will stay good for around 5-6 hours, if refrigerated

Tuesday, July 6, 2010

Pineapple gojju

Gojjus are sweet chutneys/curries, like you want to call them. Pineapple gojju is a popular gojju down south, more so in Kannadiga households where gojjus are quite popular. Assumed to have made their initial appearances in wedding menus, pineapple gojju is widely appreciated for the innovative, yummy taste and appealing looks.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Pineapple 4 slices
Tamarind/Tamarind paste 1 blob/ 2tsp
Jaggery 2tsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (urad dal/minappappu) 1tsp
Red chillies 4
Curry leaves 4-5
Red chilli powder (karam) 1tsp
Cumin powder (jeera pwder) 1tsp
Coriander powder (dhania powder) 1tsp
Refined cooking oil 2tsps
Salt to taste

Fresh and chopped coriander to garnish

Method:

Soak the tamarind and jaggery in 1:1 ratio in half a cup of water for around 15 mins. (If using 1 blob of tamarind, equal proportion of jaggery is to be used. And if using 2 tsps of tamarind paste, 2 tsps jaggery is to be used.)

Cut the pineapple. Now days pineapple slices are quite commonly available. They are cheaper, lesser wastage and also help to save time. 4 such slices are to be cut into cubes.

In a pan/kadai (bandli/mookudu), heat 2tsp oil. Add a tsp of mustard seeds and as they pop, add cumin seeds, black gram, curry leaves, red chillies and fry for 2 mins.

Add the pineapple cubes, soaked tamarind and jaggery with the water, salt to taste and cook till one boil. (While it is a normal practice to remove the tamarind pulp from the soaked tamarind water, we prefer not to do so, as the pulp will also get cooked and add a tangy taste to the gojju.)

Add a tsp each of cumin powder, coriander powder and red chilli powder and mix well. Cook for around 5 mins till the gojju thickens to semi-gravy consistency.

Garnish with fresh and chopped coriander and serve. Pineapple gojju is traditionally a rice supplement but makes a good Indian bread supplement, a surprise on the menu, especially when the guests have a sweet tooth.

Sunday, July 4, 2010

Chikkudukaya kura

Chikkuddukaya or flat beans in English are one of those vegetables that are green and nutritious. Probably on every Andhraite’s fav list, this is a simple curry.



Preparation time: 20-30 mins

Serves: 2

Ingredients:

Flat beans (Chikkuddukaya) ½ kg
Refined cooking oil 4tsps
Mustard seeds 1tsp
Cumin seeds (jeera) 1tsp
Black gram (urda dal/uddipappu) 1tsp
Curry leaves 4-5
Green chillies 2
Salt to taste

Fresh coriander and fresh and grated coconut garnish


Method:

Wash and cut the flat beans. Remove the fibrous string while cutting.

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

As the tempering is done, add the flat beans and sauté. Add salt to taste, required water, cover and leave to cook on medium heat for around 15 mins.

Once the beans are cooked the curry is done. Garnish with fresh coriander and fresh and grated coconut before serving.(While coconut is used in Karnataka, Andhraites prefer the curry without it)

Chikkudukaya curry is a traditional rice supplement but does make a good combo with phulkas too.

Thursday, July 1, 2010

Bengaluru Onion Pakoras



Yum! The name itself is so mouth watering, need we say more? Here’s a quick recipe:

Preparation time: 20-25 mins

Serves: 2

Ingredients:
Onions (ullipaya) 2
Flour (Maida) 3 cups
Gram flour (Besan/senagapindi) 1cup
Rice flour (Biyyampindi) 1 cup
Red chilli powder 1tsp
Curry leaves 4-5
Rasam powder 1tsp
Refined cooking oil 1cup
Pinch of cooking soda
Pinch of asafoetida (hing)

Salt to taste

Method:

Chop the onions fine.

Mix to make thick batter: Flour, gramflour, rice flour, redchilli powder, rasam powder, curry leaves, pinch of cooking soda & asafoetida, chopped onions and salt to taste.

In a kadai/pan, heat oil. Drop lumps of the batter into the oil carefully. Fry till brown.

A tip for crispy pakoras: Do not leave much gap or space between the pakoras while frying in oil. The lesser the gap, the crispier the pakoras. Since we have used rice flour, there is also a chance of the pakoras turning brown too soon. Thus, it’s advisable to fry on medium heat for crispier results.

Remove and serve hot with any of the chutneys or sauces. The tomato dhania chutney below is an ideal match for this one.


Tomato kothimeera pachadi/Tomato and coriander chutney/Tomato dhania chutney

Tomato Dhania chutney is a cool and spicy recipe. Almost the fag end of summer in India while we here are still burning under the sun. So this recipe cools the system in summer and is a spicy one for the rainy season.

Thank you Suma for the recipe.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Tomatoes 6
Coriander (Dhania/kotimeera) 1 bunch
Refined cooking oil 4tsp
Mustard powder (Aavapodi) 1tsp
Cumin powder (jeera powder) 1tsp
Redchilli powder 1tsp
Pinch of turmeric
Salt to taste




Method:

Wash and cut the tomatoes and coriander.

Boil the diced tomatoes and the chopped coriander, a pinch of salt and turmeric on medium heat for around 10 mins. Set aside to cool

Once at room temperature grind to smooth paste.

Heat 4 tsp oil. Add the above ground paste, a tsp each of mustard powder, cumin powder and red chilli powder. Keep stirring till the oil separates on all the sides and the chutney has thickened to the required consistency. (This will depend on what the chutney is going to supplement).

Tomato dhania chutney goes well with rice or any of the Indian bread. It is also a fresh supplement for yummy pakoras and a quick sandwich spread. It is also an easy home made salad dressing. If stored in the refrigerator, it shall last for around 2-3 days.

If the sun is smiling at you, have the chutney with curd rice and if you are smiling at the rain, have it with some yummy bhajiyas and hot tea.

Monday, June 21, 2010

Urad & moong Dal/Black gram and green gram Dal



When we for the first time had this dal, the taste was so good that even after a year we kept remembering it. So finally we decided to get the recipe from Reena, and Thank you Reena for the prompt reply. Another healthy North Indian Dal.

Preparation time: 30-40 mins

Serves: 2

Ingredients:

Green gram (moong dal/pesara pappu) 1 cup (200gms)
Black gram (urad dal/minapappu) 1/4th cup (50 gms)
Refined cooking oil 1tbsp
Onion 1
Tomato 2
Green chillies 2
Ginger 1/4th inch
Cumin seeds 1tsp
Red chilli powder 1tsp
Garam masala 1tsp
Pinch of turmeric
Salt to taste

Coriander to Garnish

Method:

Soak the black gram and green gram for around an hour.

Finely chop an onion and 2 tomatoes, slit the green chillies.

Pressure cook the soaked dals, with a pinch of turmeric upto 3 whistles. If doing it in a cooking pot, add required water, turmeric, the dals and cook for around 20-25 mins on simmer.

In a kadai/pan(bandli/mookudu), heat oil. Add cumin seeds and as they pop, add the chopped onion, ginger and green chillies. Cook till the onions are transparent. This can take around 2 mins.

Add the tomatoes and cook till nicely mashed. This takes another 2-5 mins.

Add red chilli powder, garam masala, salt to taste & stir once. Now add the pressure cooked/boiled dal mixture and stir well for the dals to absorb all the masalas. Add water if and as required.

Cook for a few mins, garnish with fresh and chopped coriander and serve.

We had Urad & moong dal with some yummy tawa rotis so it goes well with any of the Indian bread is obvious. But being moong, it also tastes well with flavored rice or plain rice topped with ghee.