Thursday, June 30, 2011

Brinjal and Potato Palya

                       Potato(medium): 2 (peeled and chopped)
                       Indian Brinjal: 2 ( chopped)
                       onion(small): 1/4 ( chopped)
                       Green chilli: 2
                       Mustard seeds: 1/4 tspn
                       cumin seeds(jeera): pinch
                       Curry leaves: 5-6
                       Channa dal: 1 tspn
                       Coconut powder: 1 tbspn
                       Garam masala powder: 1/2 tspn
                       coriander leaves to garnish
                       Salt to taste
                 1. Heat oil in a pan, add mustard seeds. When mustard starts to splutter, add  jeera and curry leaves.
                 2. Add channa dal and fry till light brown in color.
                 3. Add onion, green chilli and salt. saute for a min.
                 4. Add chopped potato first and fry for 2mins.
                 5. Now add chopped brinjal and cook till done.
                 6. Add garam masala powder.
                 7. Add coconut powder and garnish with coriander leaves.
                 8. goes well with chapathi, Dosa or Roti.

Palak Paratha- Type 2

                        Wheat Flour: 2 cups
                        Palak leaves: 1 cup ( finely chopped)
                        Turmeric powder: pinch
                        Ajwain: pinch ( optional)
                        Green chilli: 2-3 ( finely chopped)
                        salt to taste
                        oil for cooking
                        Water to knead the dough

                  1. In a bowl, add flour, ajwain, turmeric, tbspn of oil and salt and mix well. Add enough water to knead the dough. Cover and allow it to rest it for 20 mins.
                  2. Take a small ball out of the dough and roll it into a small disc. Place a tbspn of chopped palak leaves and green chilli( depending on your spice level) on the rolled chapathi. Pull the edges together and seal the ends and turn it over  as shown below.
      3. Roll it into a medium sized chapathi dusting little flour in between, to prevent it from sticking.
      4.  Heat tava on medium heat. Place the rolled paratha on tava and spread a tspn of oil.
       5. Turn it over and cook on other side.
       6. serve with yoghurt or curry or Subzi.

Palak Paratha- Type 1

                        chapathi flour: 2 cups
                        Palak leaves: 1 cup
                        Turmeric: pinch
                        Red chilli Powder (depending on spice level)
                        Ajwain: pinch( Optional)
                        Garam masala: 1/4 tsp
                        water to knead the dough
                        Oil for cooking
                        salt to taste

                1. In a bowl, add flour, ajwain, salt and a tbspn of oil and mix well. Keep it aside.
                2. Blend palak, chilli powder, turmeric powder and garam masala powder to a fine paste.
                 3. Add this paste to chapathi flour and knead it well adding enough water to form chapathi dough. Cover and allow it to rest it for 20 mins.                
                 4. Heat tava on medium heat.
                 5. Divide the dough into small balls. Coat each one with the flour and roll them into a medium sized chapathi.
                 6.  Place this on tava and  spread a tspn of oil. turn it over and let the other side cook.

                7.  Follow the steps for the remaining dough and make the parathas.
                 8.  Serve with yoghurt  or any subzi or with any curry.

Wednesday, June 29, 2011

Dosa and Aloo Palya

Ingredients for Dosa:
                                      Rice: 2 cups
                                      Urad dal: 1/2 cup
                                      Channa dal: 1 tbspn
                                      Menthya: 1/2 tspn
                                      Toor dal: 1 tbspn
                                      Avalakki(thick Poha): 1/4 cup
                                      Salt to taste

                1. Soak rice, urad dal, channa dal, menthya, toor dal for 4-5 hrs.
                2. When ready to grind soak avalakki for a min. Grind together using little water to a dosa batter consistency.
                3.Transfer the batter to a container and allow it to rest for 8-9 hrs  for fermentation.
        4. When ready to make dosas, add salt and mix.          
        5.  Heat the tava on medium heat. Add a tspn of oil and spread using a paper towel.
        6.  Pour a scoop of batter on the center of the tava and spread it in circular motion.
        7. Pour a tspn of oil around the dosa and cover with a plate. let it cook for a min. Bottom should be light golden brown in color.
        8. Flip the dosa and cook for 30sec. Continue making dosas in similar way.

        9. Serve with Aloo palya or Chutney.

Ingredients for Aloo Palya:
                                                 Potato: 2
                                                 Onion(medium): 1/2 (chopped)
                                                 Turmeric: Pinch
                                                 Channa dal: 1/2 tspn
                                                 Ginger-Garlic paste: 1tspn
                                                 Green chilli: 2 (cut it lengthwise)
                                                 Mint leaves: 4-5 strands( finely chopped)
                                                 Mustard seeds: 1/2 tspn
                                                 cumin(jeera): 1/4 tspn
                                                 curry leaves: 4-5
                                                 Salt to taste
                                                 Coriander leaves(finely chopped) to garnish

                1. Pressure cook potato for 2 whistles or until soft.
                2. Peel off the potato skin and mash it well. Keep it aside.
                3. Heat oil in a pan, add mustard seeds and jeera. When mustard starts to splutter, add curry leaves and channa dal. Fry till light brown in color.
                4. Add onion, green chilli, salt and turmeric powder. saute for 2 mins.
                 5. Add mint leaves and fry for a min.
                 6. Add mashed potato and mix thoroughly. switch off the flame.
                 7. Garnish with coriander leaves.                            

Monday, June 27, 2011

Palak/Spinach Pulao

                    Palak(Spinach): 1/2 bunch
                    Basmati Rice: 1cup
                    Water: 2 cups
                    Onion(medium): 1/2 (cut it lengthwise)
                    Peas: 1/4 cup
                    Mint leaves: 3-4 sprig( finely chopped)
                    Lemon juice: 4-5 tbspn
                    Bay leaf: 1
                    Cardomom: 2
                    Cinnamon: 1 inch piece
                    Cloves: 3-4
                    Star Anise:1
                    Oil: 7-8 tbspn
                    Salt to taste
Ingredients for masala:
                                     Coconut powder: 1/2 cup
                                     Green chilli: 2-3
                                     Coriander leaves: 5-6 strands
                                     Garlic: 4-5 cloves
                                     Ginger: 1/2 inch piece

                1. Grind the ingredients for masala listed above and palak seperately adding less water. Keep it aside.
                2. Heat oil in a cooker, add bay leaf, cardomom, cloves and star anise.
                3. Add onion, peas and mint leaves. Saute for 2mins.
                4. Add the grinded masala and fry for 2mins.
                5. Add grinded palak leaves and fry for a min.
                6. Now add rice and fry for 2mins.
                7. Add water, salt and lemon juice. Close the lid and Cook till done.
                8. Serve hot with raitha.

Thursday, June 23, 2011

Ash Gourd Majjige Huli(Boodhkumbala kaayi Majjige Huli)

                       Ash Gourd: 2 cups
                       Curd(well beaten): 3 cups (preferably sour curd)
                       Turmeric: pinch
                       Salt to taste

To Grind:
                  Channa dal: 2tbspn ( soaked for an hour)
                  Coriander seeds(Dhania): 2 tbspn
                  Cumin seeds(Jeera): 1tspn
                  Coconut powder: 4-5 tbspn
                  Coriander leaves: 6-7 strands
                  Green chilli: 4-5
                  Ginger: 1 inch piece
                  Mustard seeds: 1/4 tspn
                      Oil: 4-5 tbspn
                      Mustard seeds: 1/4 tspn
                      Curry leaves: 1 sprig
                      Asafoetida(hing): pinch
                  1. Cook ash gourd in half cup of water. Add salt and turmeric. Do not over cook. 

                  2. Grind the ingredients listed above to a fine paste.
                  3. Add the masala to ash gourd and cook for 3-4 mins. Let it cool for few mins.

                  4. Add this mixture to curd and mix well. Adjust salt and gravy consistency.
                  5. Heat oil in a pan, add mustard, jeera, asafoetida and curry leaves.
                  6. Add this tempering to majjige huli. 
                  7. Serve with rice.

Curd rice

                     Rice: 3 cups ( cooked and lightly mashed)
                     Curd: 2 and half cups
                     Green chilli: 2-3 (cut it lengthwise)
                     Ginger: 1/2 tspn (grated)
                     Oil: 3-4 tbspn
                     Mustard seeds: 1/4 tspn
                     Cumin(Jeera): 1/4 tspn
                     Urad dal: 1tspn
                     Asafoetida(hing): pinch
                     Red chilli: 2-3
                     Curry leaves: 1 sprig
                     Coriander leaves to garnish

                1. Mix curd with the boiled rice. Add green chilli and salt. Mix well.
                2. Heat oil in a pan, add mustard and jeera. when mustard starts to splutter, add curry leaves, red chilli, ginger and asafoetida.
                3. Now add urad dal and fry till light brown in color.
                4. Switch off the flame. Add this tempering to curd rice. Mix well.
                5. Garnish with coriander leaves.  
                6. Serve with pickle.  

Sunday, June 19, 2011

Mixed Flour Dosa

                     Rice Flour: 1 cup
                     Wheat Flour: 1/2 cup
                     Maida: 1/4 cup
                     Medium Rava(Semolina): 1/2 cup
                     Onion: 1/4 cup (finely chopped)
                     Carrot: 2 ( finely grated)
                     Green chilli: 1( finely chopped)
                     Cumin seeds(Jeera): 1/4 tspn
                     Coriander leaves: 6-7 strands (finely chopped)
                     Salt to taste

               1. Mix all the flours. Add enough water to get a dosa batter consistency.
               2. Add jeera, onion, carrot, green chilli, salt and coriander leaves. Mix well.
               3. Allow it to rest for 15mins.
               4. Heat the tawa on medium heat. Pour a scoop of batter on the center of the tawa    and spread it in circular motion.
               5. Drizzle a tspn of oil on dosa. cover with a lid and cook for a min.
               6.  Flip the dosa and cook on the other side.
               7. Serve with chutney or pickle.

Friday, June 17, 2011

Onion Dosa (Khara Uthappam)

                        Rice: 2 cups
                        Urad dal: 1/4 cup
                        Channa dal: 1 tbspn
                        Fenugreek(menthya): 1/2 tspn
                        Onion: 1/2 cup( finely chopped)
                        Red chilli: 4-5
                        Turmeric: 1/4 tspn
                        Cumin(Jeera): 2 tspn
                        Coriander leaves: 7-8 sprig
                         Asafoetida: pinch
                        Salt to taste

                  1. soak rice, urad dal, channa dal and fenugreek for 4-5 hrs. Drain out the water.
                  2. Add the rice and dal mixture along with other ingredients  except onion and salt in a blender and grind with enough water to form a  dosa batter consistency.
                  3. Leave it for an hour.
                  4. Add finely chopped onion and salt. Stir well.
                  5. Heat tava on a medium heat.
                  6. With a laddle, pour a scoop of batter on the center of the tava.
                  7. Spread it outward from the center ( this dosas are made smaller than  the regular dosa).
                   8. Drizzle a tspn of oil on the dosa and cover with a lid.
                   9. Fry on both the sides. It should be light golden brown in color.
                  10. Serve hot with chutney or pickle.

Thursday, June 16, 2011

Puri / Poori

                     Wheat Flour: 2 cups
                     Water: 1 cup
                     Ajwain: 1/4 tsp ( Optional)
                     Salt to taste
                     Oil for deep fry
               1. Mix the flour, salt, water and ajwain.
               2. knead the dough well( It should be harder than the chapathi dough)
               3.Cover and allow it to rest it for 5-10 mins.
               4. Heat oil in a pan/Kadai on medium heat.
               5. Make small balls out of the dough.
               6. Press it with your palm. Roll it out using rolling pin to form a even disc using very less flour.
               7. Check oil by putting a tiny bit of dough into the oil. If it raises immediately then oil is ready for frying.
               8. Slide a Puri in a hot oil and gently press with a frying laddle. This helps Puris to puff up.
               9. Flip the puri and fry on the other side till light golden brown in colour.
              10. Drain out the excess oil.
              11. Put it on a Paper towel.
              12. Serve with Vegetable Saagu, Potato Palya or Chutney.


Vegetable Saagu

                     Mixed Vegetables: 2 cups (Beans, Carrot, Potato, Peas, Cauliflower)
                    Oil: 2-3 tbspn
                    Mustard Seeds: 1/4 tspn
                    Asafoetida(hing): pinch
                    Curry leaves: 1 sprig
                    Salt to taste

Masala to Grind:
                            Onion: 1/2 cup
                            Coriander Seeds: 2-3 tbspn
                            Cumin Seeds( Jeera): 1 tbspn
                            Black Pepper: 10-12
                            Poppy Seeds(gasagase): 2 tbspn
                            Whole split peas( Hurigadale): 1 tbspn
                            Green chilli: 2-3
                            Cinnamon: 1 inch piece
                            Cloves: 3-4
                            Coconut Powder: 1/2 cup
                            Tamarind Extract: 1 tbspn
                            Ginger: 1/2 inch piece
                            Garlic: 3-4 cloves
                            Coriander leaves to garnish
             1. Roast Onion, Coriander seeds, Jeera, Black Pepper, Cinnamon stick, Poppy seeds and cloves one by one.

             2. Grind roasted ingredients along with ginger, garlic, green chilli, tamarind, Coconut powder, whole split peas and Coriander leaves with little water and keep aside.
             3. Boil the mixed vegetables in a pan with enough water. add salt and do not over cook.
             4. Heat oil in a pan, add mustard. when mustard starts to splutter, add curry leaves and hing.
             5.  Add the grinded masala and cooked veggies. check for salt.
             6. Cook for few mins.
             7. Serve with Puri, Chapathi, Rava idli or Dosa.

Ash Gourd Sambar(Boodukumbala Kaayi Huli)

                      Ash Gourd: 3-4 cups (chopped)
                      Toor dal: 1/2 cup
                      Peanuts: 2-3 tbspn (Optional)
                      Turmeric: pinch
                      Jaggery: 2-3 tbspn
                      Oil: 2-3 tbspn
                      Mustard seeds: 1/4 tspn
                      Curry leaves: 1 sprig
                      Asafoetida(hing): pinch
                      Salt to taste

  Ingredients to Grind:
                                    Coriander seeds(Dhania): 2 tbspn
                                    Urad Dal: 2 tbspn
                                    Red chilli: 5-6
                                    Black Pepper( Menasu): 10-12
                                    Cumin(Jeera): 1/2 tbspn
                                    Dry kopra( Kobbari): 1/2 cup
                                    Tamarind extract: 2-3 tbspn

               1. Dry Roast the ingredients to grind except tamarind.   
2. Grind the roasted ingredients along with tamarind.     
3. Pressure cook toor dal and peanuts with 3-4 cups of water.
4. Heat oil in a pan, add mustard seeds. when mustard starts to splutter, add curry leaves and Asafoetida.
5. Add chopped Ash gourd, salt and turmeric. Fry till ash gourd is half cooked.

6. Add grinded masala, pressure cooked toor dal and jaggery.
7. Boil for 5 mins.
8. Serve with rice.

Wednesday, June 15, 2011

Whole moong dal (Hesaru kaalu dal)

                    Whole moong: 1 cup
                    Water: 3 cups
                    Onion: 1/4 ( finely chopped)
                    Tomato: 1(finely chopped)
                    Green chilli: 1(finely chopped)
                    Ginger and garlic paste: 1 tbpsn
                    Turmeric: 1/4 tspn
                    Coriander powder: 1/2 tspn
                    Garam masala: 1/4 tspn
                    Oil: 2 tbspn
                    Cumin( jeera): 1/4 tspn
                    Curry leaves: 1 sprig
                    Asafoetida: pinch
                    Coriander leaves to garnish
                    Salt to taste

              1. Soak the dal for about an hour (if you are in a hurry, pressure cook for 2 whistles).
2. Add dal, salt, 3 cups of water in pressure cooker. Cook for 1 whistle or until mushy.
3. Heat oil in pan, add jeera and curry leaves.
4. Add onion, turmeric, green chilli and ginger-garlic paste and saute for 2 mins.
5. Add tomato and fry for sometime.
6. Add Coriander powder.
7. Add moong and boil for few mins.
8. Sprinkle garam masala
9. Garnish with coriander leaves.
10. Serve with Roti or Rice.

Sunday, June 12, 2011

Mullangi(Radish) saaru

                     Mullangi(Radish): 2 (Peeled and cut into round )
                     Toor dal: 1/2 cup
                     Onion(medium): 1/2 (cut it lengthwise)
                     Tomato: 1(finely chopped)
                     Tamarind extract:1 tbspn
                     Sambar powder: 2 tbspn
                     Tumeric powder: pinch
                     Coriander leaves to garnish

                    Oil: 2-3 tbpsn
                    Mustard seeds:1/4 tspn
                    Jeera:1/4 tspn
                    Asafoetida(hing): pinch
                    Curry leaves: 1 sprig

                1. Wash toor dal and add 4-5 cups of water, turmeric, tomato and radish. Pressure cook for 1-2 whistles. Allow it to cool.
2. Heat oil in a pan and add mustard seeds, jeera, Asafoetida(hing) and curry leaves.
3. Add onion and saute it for 2-3 mins till soft.
4. Add the pressure cooked dal mixture.
5. Add tamarind extract and sambar powder. Boil for 5 mins.
6. Garnish with coriander leaves.

Bendekai Palya ( Bhendi subzi)- type 1

                    Bhendi(Okra): 15-20
                    Onion(medium): 1/2 ( finely chopped)
                    Tomato(medium): 1/2 (finely chopped)
                    Tamarind extract: 1 tbspn
                    Sambar Powder: 1 tspn
                    Coconut Powder: 1 tbspn
                    Coriander Leaves to garnish
                    Salt to taste

                    Oil: 2-3 tbspn
                    Mustard seeds: 1/2 tsp
                    Curry Leaves: 1 sprig
                   1. Wash the Bhendi and allow it to dry. Chop it to your desired shape.
                   2. Heat oil in a pan, add mustard and allow it to crackle. Add curry leaves, onion and salt. Saute it for 2-3 mins.
                   3. Add tomato and fry for sometime.
                   4. Add chopped bhendi and tamarind extract. Cover and cook for few mins.
                   5. Now add sambar powder and cook until done. 
                   6. Add coconut powder and garnish with coriander leaves.