Tuesday, December 28, 2010

menthi kura pappu(fenugreek leaves pappu)

Ingredients:

  • toor dal(kandi pappu)  3/4 cup
  • fenugreek leaves  one bunch( 1 cup)
  • green chilies 3 cut in to two pieces
  • tomato 1 big sliced
  • tamarind  half of lemon size
  • red chilie powder 2 tsp
  • salt to tase
for seasoning:

  • oil 3 Tbls
  • medium size onion cut into big pieces
  • cumin seeds 1 1/2 tsp
  • mustard seeds 1 1/2 tsp
  • curry leaves  few
  • turmeric 1/2 tsp
  • hing pinch
Method:
wash the tamarind and  add warm water keep it a side.
wash the toor dal and add enough water to boil, then add fenugreek leaves, tomato pieces,green chilie pieces and pressure cook it(up to 3 whistles).
after cooker cools down,take out the pappu add salt ,tamrind juice, red chilie powder and turmeric to it.
take a heavy bottom sauce pan heat the oil and crackle cumin and mustard seeds and add chopped onions and curry leaves,fry them little bit ,now add hing and immediately add fenugreek and pappu mixture to it, let it boil for 10 minutes keep mixing it in between,
after 10 minutes switch off the flame and cover it with lid, now if you want you can add coriander leaves but i didn't add them because i want only fenugreek taste if we add cilantro it dominates the fenugreek flavour.

Wednesday, December 22, 2010

keera dosakaya pachadi

Ingredients:

  • keera 1
  • green chilies 8
  • coriander leaves  handful
  • curry leaves 5
  • turmeric 1/2 tsp
  • cumin and mustard seeds 1 tsp
  • oil 2 Tbls
  • salt to taste
  • hing  pinch
Method:
wash and cut keera into small pieces. take mixie jaar add green chilies,coriander leaves,turmeric,salt and make a paste then add keera pieces just whip don't run the mixie too much.take out the chutney from jaar in to a bowl.
take a pan heat the oil and crackle cumin and mustard seeds add curry leaves switch off the flame then add hing, add this seasoning to chutney.

Saturday, December 18, 2010

mullangi sambar (radish sambar)

Ingredients:

  • radish one long medium size
  • tamarind big lemon size
  • toor dal 1/2 cup
  • red chilie powder 2tsp
  • salt to taste
  • turmeric powder 1/2 tsp
  • jaggery  1 Tbls

for tempering:

  • hing pinch
  • cumin seeds 1 tsp
  • mustard seeds 1 tsp
  • curry leaves  few
  • oil 3 Tbls
Method:
wash and soak the tamarind,pressure cook the toor dal keep them a side.
peel and slice the radish, take a sauce pan with water (half of the quantity what your need for total sambar) add sliced radish and little bit salt(by adding little now radish slices will get cooked fast) cook till the radish slices get cooked.now add red chilie powder, some more salt as required and jaggery, extract the tamarind juice add it.bring it to boil then add cooked toor dal, add little more water as required and again bring it to boil.when you feel the radish slices are fully cooked in tamarind juice and dal switch off the flame. sambar should look liquidy.
take a pan add oil and crackle cumin and mustard seeds add curry leaves and hing,pour the seasoning into sambar immediately close the sauce pan with lid.
here the sambar is ready now have it with hot rice.

Friday, December 17, 2010

chikkudukaya koora(broad beansfry)

Ingredients:

  • broad beans (chikkudu)  250 gms
  • red chilie powder 1 1/2 tsp
  • salt to taste
  • termeric 1/4 tsp
  • curry leaves few
  • cumin and mustard seeds 1 tsp
  • hing  pinch
  • pappula podi 2 1/2 tsp (roasted dal powder)
  • oil 2 Tbls

method:
wash and cut the broad beans into 1 inch size and take a cooker bowl add beans,water,little bit salt,termeric
and pressure cook, leave it to cool down then drain the water, take a frying pan add oil and crackle cumin and mustard seeds,then add curry leaves and hing, then add boiled broad beans and red chilie powder,little more salt(note:we already added salt while boiling,and pappula podi also had little salt so becareful while adding salt) fry them for few minutes and add pappula podi,switch off the flame. chikkudukaya koora is ready.

putnala podi(roasted dal powder)

Ingredients:

  • roasted dal (putnalu) 1 cup
  • cumin seeds 1 tsp
  • red chilie powder 1 tsp
  • garlic cloves 3
  • salt 1/2 tsp
Method:
take a mixie jaar add all the ingredients and mix to a fine powder. we will use this powder in so many fried curries.store this powder in a air tight container.

Thursday, December 9, 2010

RICE FLOUR & LENTIL FLOUR LADDU'S

Ingredients:

  • rice 1 cup
  • peanuts 1/2 cup
  • urad dal 1/4 cup
  • moong dal 1/4 cup
  • sesame seeds 1/4 cup (optional)
  • powdered sugar 1 1/4 cup 
  • ghee 6 Tbls
Method:
dry roast the rice,peanuts,uraddal,moongdal,sesameseeds separately and make a powder out of it.


mix all the powders and powdered sugar mix well. Take a small mixie jaar add some of the powder then add 2 tbls ghee and just whip the mixie only for 4 seconds, don't run the mixie too much.
Take handful of flour and press it to form a round shape(no need to be perfect round shape) but dont add too much ghee. and repeat the same process for remaining mixture. this laddu's will melt in your mouth and taste very good.

Monday, December 6, 2010

THOTAKURA VEPUDU(Amaranthus fry) WITH SPLIT MOONGDAL

Ingredients:

  •  thotakura 3 cups (washed and cut into small pieces)
  • green chilies 5 (make a small slit don't cut completely)
  • split moongdal 2 Tbls (soak for 5 min)
  • onion medium size (chop into 1 inch size)
  • garlic cloves 4 (optional)
  • cumin seeds 1 tsp
  • mustard seeds 1 tsp
  • salt to taste
  • oil 3 Tbls
  • turmeric pinch
Method:
heat the oil in frying pan,crackle cumin and mustard seeds then add chopped onions and green chilies,garlic cloves and fry them little bit,add turmeric powder now add thotakura (Amaranthus) and split moongdal.
now add salt,immediately water oozes out so don't cover the pan. fry till water evaporates and oil oozes.

Sunday, December 5, 2010

PAPPU FRY (lentil fry)

This pappu fry(lentil fry) is made with all kinds of lentils. when ever we bored of vegetables, and when ever we are out of vegetables i make this pappu fry along with rasam.
Ingredients:

  • Toor dal 1/2 cup
  • Channa dal 1/4 cup
  • Moong dal 1/4 cup
  • Red Chilies 6
  • Cumin Seeds 1 tsp
  • Mustard Seeds 1/2 tsp
  • Turmeric powder 1/2 tsp
  • Hing  pinch
  • Oil 4 Tbls
  • Coriander leaves  few
  • Curry leaves few
  • small onion chopped 
  • salt to taste
Method:
Take all lentils(dals) in a bowl wash and soak them at least 3 hrs. Take red chilies,turmeric powder,1/2 tsp of cumin seeds and salt in a mixie jaar. make it a coarse paste.just whip the mixie don't grind it too much.
Take a non-stick dosa pan grease it with little bit oil. and make a chapati kind of shape with the paste as shown in the picture,cover it with lid and cook on low flame dont over cook just for 5 minutes on both sides.
Switch off the flame and let it cool down completely,and mash it with your hands.
Now take a frying pan add oil and crackle remaining cumin seeds and mustard seeds,then add curry leaves and hing,add chopped onions and fry them till they look transparent, add pappu mixture to it fry all together for 5 more minutes.
lastly garnish with coriander leaves. pappu fry is ready.

Saturday, December 4, 2010

sunshine award

hurray! i got one more award. i feel more responsible now...i got this award from malar gandhi.
thank you malar..

Thursday, December 2, 2010

GONGURA PACHADI

Gongura pachadi is every ones favorite. gongura pachadi mix with rice and eat with onion.....it taste like heaven. 



Ingredients:
    

  • 1 bunch of gongura leaves
  • small green chilies 10
  • 1/2 tsp fenugreek seeds
  • red chilies 2
  • mustard seeds 2 tsp
  • chana dal 2 tspm
  • pinch of hing 
  • 1/4 tsp turmeric powder
  • 1 onion
  • salt to taste
  • oil 4 Tbls


Method:


Wash gongura one day before, separete the leaves from stems.Take a pan heat the oil first add fenugreek seeds, then add channadal,mustard seeds,red chilies, green chilies,this time you can add garlic cloves (optional). fry them all together then add turmeric and hing.separate all the ingredients from oil with a strainer.now add the gongura leaves in the remaining oil fry them till they mashed and get little black color. switch off the flame let the leaves cool down.then add the tempering ingredients to the mixie jaar add salt,grind this mixer well, then add fried gongura leaves and just whip the mixie dont grind too much.now cut the onion into 1 1/2 inch size add them to gongura chutney. serve this chutney with rice.


this is my first award. i am so happy thank you sameena,  really i got new energy, nice encouragement. this blogging world is so beautiful.