MY EXPERIMENTS WITH FOOD

Chinta Chaaru (Tamarind - Peanut Rasam)

2012-05-03T12:00:00.000+08:00

I learned this yummy rasam from my mother. I’m a great fan of this rasam and can have it regardless of being healthy or sick (amma told to avoid this dish when we are down with cold or sore throat though I’m not sure of the reason). This rasam call for ingredients that are readily available in the kitchen and the dish will be ready in less than 10 minutes. Shallots taste great in this rasam. If you don’t have shallots available, you can settle for a medium size onion.

Ingredients

Tamarind: size of a lemon; soak and squeeze the juice

Peanuts: 3-5 tablespoons; roast and skin the peanuts (amount can be varied depending on your taste)
Dry Curry Leaves: 1 twig; dry roast slightly
Salt: as per taste
Chilli Powder: as per taste
Cumin Seeds: ½ teaspoon
Mustard Seeds: ¼ teaspoon
Coriander Leaves: 1 tablespoon finely chopped leaves
Shallots: as per taste; roughly chopped
Oil: 1 tablespoon

1. Grind peanuts, roasted dry curry leaves, salt, chilli powder into a paste.

2. Add this paste to tamarind juice along with the chopped coriander leaves.

3. Add sufficient amount of water to adjust the spiciness and sourness of the mixture.

4. In a pan, heat oil. Add mustard seeds and let them splutter.

5. Add cumin seeds and saute for 5 seconds. Add chopped shallots or onion and saute till they turn transparent.

6. Add the tamarind – peanut mixture and leave on medium heat. Switch off the flame as the rasam just begins to boil.

7. Serve hot with rice and a dollop of ghee.

Note: You can also dry roast the cumin seeds and grind along with peanuts and curry leaves. It tastes the same either way.

Spinach - Egg Fry

2011-12-22T09:00:00.000+08:00

Ingredients

Spinach: 1 bunch; finely chopped

Eggs: 3

Oil: 2 tablespoons

Mustard seeds: 1/2 teaspoon

Onion: 1; Medium, finely chopped

Salt: to taste

Chilli powder: as per taste

1. Heat oil in a pan. Once hot, add mustard seeds and let them splutter. Add chopped onion and saute till oinon turns transparent.

2. Add finely chopped spinach and saute for a minute.

3. Beat the eggs into a vessel and add salt, chilli powder. Mix well.

4. Pour the egg mixture over the sautéed spinach and fry till egg is cooked well. Remove from heat and serve hot with rice or chapatti.

Palak Aloo (Saag Aloo)

2011-12-19T09:00:00.004+08:00

Saag or sag is spinach and/or mustard-leaf based dish eaten in with bread such as roti or naan, or rice. Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients such as paneer or aloo.

Saag aloo or Palak aloo is fried aloo dipped in spinach curry. It is usually served with naan, chapatti, and makki di roti. Saag aloo is commonly served hot, and topped with ghee (clarified butter).

Ingredients

Potatoes: 3 potatoes

Spinach: 4 cups

Onion: 2; finely chopped

Green chilli: 2-3; finely chopped

Ginger garlic paste: 1 teaspoon

Chilli powder: ½ teaspoon (adjust to taste)

Coriander powder: 1 teaspoon

Water: 2 cups

Salt: to taste

Cloves, cardamom, bay leaves: 2 each

Cinnamon stick: 1” stick

Oil: 1 table spoon

1. Boil the potatoes, peel the skin and cut into cubes of desired size. Sauté the potato pieces in a teaspoon of oil.

2. Blanch spinach in hot water for 2 minutes, place in cold water for few seconds and make coarse paste. Keep water aside to use later.

3. Heat oil in a pan. Add cloves, cinnamon stick, elachi and bay leaves. Sauté for few seconds.

4. Add finely chopped onions and chillis. Sauté till onions turn transparent.

5. Add ginger garlic paste and sauté for 3 minutes. Add chilli and coriander powders and mix well.

6. Add the spinach paste and cook on medium flame for 5 minutes. Add the sautéed potatoes. Cook for 5 minutes.

7. Add spinach water, salt and cook for 5 more minutes or till curry gets required consistency. Remove from heat and serve hot with roti or any flavored rice.

Idli Podi

2011-12-18T09:00:00.015+08:00

I am not sure from where I got this recipe as I've not mentioned the source in my reference book. This powder goes well with idli, dosa and chapatti.

Ingredients

Urad dal: ½ cup
Chana dal: ½ cup
Dried red chillis: 6 (adjust to taste)
Black pepper corns: 6
Cumin seeds: 1 teaspoon
Coriander seeds: 1 teaspoon
Mustard seeds: 1 teaspoon
Fenugreek (Methi) Seeds: ½ teaspoon
Salt: to taste
Oil/Ghee: 1 teaspoon

1. Toast all the ingredients in one teaspoon of oil or ghee separately in an iron skillet.
2. Mix constantly taking care not to burn them.
3. Let them cool to room temperature.
4. Powder them using mixer. Store in a clean, air-tight jar.
5. Drizzle some melted ghee into this powder and have it with idlis.

Chicken curry

2011-12-17T09:00:00.007+08:00

I learned this dish from my mom. My mother uses coconut and poppy seeds (gasagasalu) to prepare this dish. As poppy seeds are banned in Singapore, I'll prepare this dish without it. If you want to use it, then add one teaspoon of poppy seeds along with the coconut while grinding the paste.

Ingredients

Chicken: 1 kg; cut into pieces of desired size
Onion: 1 big, finely sliced
Curry leaves: 1 twig
Whole garam masala (cloves, elachi, marathi mogga, bay leaves): 2 each
Oil: 2 tablespoons
Turmeric powder: ¼ teaspoon
Salt: to taste
Tomato: 1 big; finely sliced

Paste
Coconut: ¾ cup; grated
Onion: 1 small
Green chillis: 5
Ginger garlic paste: 1 tablespoon
Chilli powder: to taste
Coriander leaves: 1 cup
Coriander powder: 1 tablespoon (adjust depending on the amount of coriander leaves)

1. Heat a heavy bottom vessel and place the cut chicken pieces in it. Stir gently till chicken oozes water.

2. Once chicken is half cooked, add turmeric powder and salt. Mix well and cook on medium flame till chicken is 3/4th cooked. Remove from heat and keep aside.

3. Grind a fine paste with ingredients under paste section.

4. Heat oil in a pan. Once hot, add whole garam masala and sauté for 10 seconds.

5. Add curry leaves and sliced onion. Sauté till onion turns transparent.

6. Add sliced tomato, and ground paste. Sauté till the raw smell of the paste is gone.

7. Add salt, water from the cooked chicken and sufficient water and bring to boil.

8. Add the chicken and cook till chicken is completely cooked and gravy is of required consistency. Remove from heat and serve hot with rice.

Boiled Potato fry - 2

2011-12-16T09:00:00.002+08:00

I've blogged earlier a different way of cooking boiled potato fry. In this recipe I used chilli powder instead of green chillis.

Ingredients

Potatoes : 4

Salt : to taste

Chilli powder : to taste
Turmeric powder: big pinch
Oil : 1 table spoon
Mustard seeds : 1/2 tea spoon
Cashew nuts: 5 (optional)
Chana dal : 1/2 tea spoon
Urad dal : 1/2 tea spoon
Curry leaves : 1 twig
Onion : 1; small, finely sliced (optional)
Coriander leaves : for garnishing

1. Boil, peel the skin and mash the potatoes (don’t mash them into fine paste).
2. Add salt, chilli powder and turmeric powder to the mashed potatoes and mix well.
3. Heat oil in a pan. Add mustard seeds and let them splutter. Add cashew nuts, dals, curry leaves and sauté for 1 minute. Add onions and sauté till onions become translucent.
4. Now add the potato mixture and combine well. Sauté on low heat till the raw smell of turmeric is gone. Garnish with chopped coriander.

Fruit Custard

2011-12-15T09:00:00.002+08:00

I learnt this custard dish from my aunt and mastered it under my mom’s guidance. It’s very easy to prepare this dish. I like this dish very much because of mixed fruits used in it. There are different flavors of custard powder available in the market. I’ve used elachi (cardamom) powder in this dish. You can replace it with essence (like vanilla, strawberry etc) depending on the flavor of the custard powder being used.

The most commonly used fruits for this custard dish are apple, banana, grapes, strawberry, orange, and pear. You can decide if you want to add fruits before cooling it or before serving it. I personally prefer adding fruits 5 minutes before serving. Few people like to add prunes, raisins and nuts like cashew nuts, walnuts, pistachios etc instead of fruits.

Ingredients

Milk: 750 ml
Sugar: to taste
Custard powder: 2-3 tablespoons (use depending on consistency)
Mixed fruits: 500 gms
Elachi powder: 1 pinch (optional)

1. Dissolve custard powder in a cup of milk (at room temperature) without any lumps and keep aside.
2. Heat milk in a vessel and bring to boil. Once the milk starts boiling, add sugar and stir well.
3. Remove from heat and add the mixed custard powder. Stir continuously to avoid forming of lumps.
4. Put the vessel back on the stove and boil the custard milk mixture on low flame till it becomes thick and coats back of the spoon.
5. Sprinkle elachi powder and mix well before removing from stove. Cool down the custard milk and keep in the fridge to cool it.
6. After the milk is cooled, add the mixed fruits and put it back in the fridge for 5 more minutes.
7. Remove from fridge and serve cold.

Note: Do not use fruits that ooze out water such as watermelon.

Chicken Puloa/pilaf

2011-12-14T09:00:00.007+08:00

Many disapprove puloa/pilaf which is simpler when compared to biryani. It's as tasty as biryani and takes less time to cook.

Preparation and cooking time: 45 mins

Ingredients

Chicken: 1/2 kg
Ghee/oil: 3 tablespoons
Elachi/cardamom: 4
Cloves: 4
Marathi mogga: 2
Cinnamon stick: 1"
Bay leaves: 2
Onion: 2; medium, finely sliced
Green chillis: 2; slit
Tomato: 1; big, finely sliced
Rice: 2 cups; wash and strain
Salt : to taste
Coriander and mint leaves: 4 tablespoons each; finely chopped
Grated coconut: 1/2 cup; make a fine paste
Water: 4 cups

For marination

Yogurt: 1/2 cup
Ginger garlic paste: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Chilli powder: 1/2 teaspoon (adjust)
Lemon juice: 1 teaspoon (optional)
Salt: 1 teaspoon

1. Marinate chicken with ingredients under For Marination for 20 minutes.

2. Heat ghee in a heavy bottom vessel. Add bay leaves, marathi moggu, elachi, cloves, cinnamon stick and saute for few seconds.

3. Add sliced onions and green chillis. Saute till onions are translucent.

4. Add chopped tomato, coriander and mint leaves. Saute for 5 minutes.

5. Add coconut paste and saute for 5 minutes.

6. Add marinated chicken and combine well. Cook on medium flame till chicken is 3/4th cooked and little gravy is left.

7. Add water, salt and bring to boil. Add the strained rice, combine well and place a heavy lid over the vessel. Cook on low flame till rice and chicken are cooked completely. Turn off the heat and remove lid after 15 minutes.

8. Combine gently and serve hot with raita or curry of your choice.

Senaga Guggillu/Sundal

2011-09-03T18:50:00.001+08:00

Sundal is made as an offering (prasadam) during Navaratri and Maha Sivaratri festivals.

Soaking time: 6 hours
Preparation time : 20 mts

Ingredients

Chickpeas/senagalu: 1 cup1Oil: 1 teaspoon
Mustard seeds: 1/2 teaspoon
Cumin seeds: 1/4 teaspoon
Urad dal: 1/4 teaspoon
Chana dal: 1/4 teaspoon
Dried red chilli: 2
Asafoetida: 1 pinch (optional)
Oinon: 1; small, finely chopped (optional)
Curry leaves: 1 twig
Coconut: 1 tablespoon; grated (optional)

1. Pressure cook chick peas along with sufficient water and salt till soft.
2. Drizzle oil in a pan. Heat the oil on medium flame. Add mustard seeds and let them splutter.
3. Add the cumin seeds and dals. As the dal turns lightly red, add the onion, asafoetida, chillis and curry leaves. Saute for 10 secs.
4. Add the cooked chick peas and mix gently. Adjust salt, sprinkle grated coconut. Mix well and turn off heat.

Facts about Chickpeas: Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. (Source of information: Wikipedia)

Beetroot fry

2011-08-21T12:00:00.001+08:00

This dish had been in my drafts for a while. I've learnt this dish from my mother. A simple and easy way to cook beetroot.

Ingredients

Beetroot: 1; medium sized

Onion: 1 small; finely sliced

Garlic: 4 flakes

Mustard Seeds: 1 teaspoon

Urad dal: 1 teaspoon

Chana Dal: 1 teaspoon

Cumin seeds: (Optional)

Roasted gram dal: 3 tablespoons

Chilli Powder: to taste

Salt: to taste

Curry Leaves: 1 twig

Grated coconut (fresh/dry): 1 tablespoon

Oil: 1 tablespoon

1. Peel the skin of beetroot, cut into pieces of desired size. Add enough salt and pressure cook. Drain the water.

2. Grind roasted gram dal, salt, chilli powder and garlic flakes into powder.

3. Coat the cooked beetroot pieces with the powder mixture and grated coconut.

4. Heat oil in a heavy pan. Add mustard seeds and let them splutter. Add curry leaves, dals and cumin seeds. Saute till dals turn brown.

5. Add the sliced onion and saute till it turns translucent.

6. Add the beetroot pieces and stir fry on low flame for 5 minutes. Remove from heat and serve hot with chapatis.

Coconut Chutney

2011-02-28T12:30:00.007+08:00

This is the basic coconut chutney which I've learned from my mother. This chutney goes well with idli, dosa and poori. Easy to prepare and very tasty.

Ingredients

Grated fresh coconut : 1 cup

Green chilli : 2

Garlic : 2 flakes

Salt : to taste

Shallots : 5; finely sliced

Oil : 1 tablespoon

Mustard seeds : 1/2 teaspoon

Chana dal : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Dry red chilli : 2 (optional)

Curry leaves : 1 twig

1. Blend coconut, green chillis, garlic flakes and salt into a fine paste by adding sufficient amount of water. Transfer in to a serving bowl.

2. Heat oil in a wok and add mustard seeds. Once they splutter, add curry leaves, dry red chillis and dals. Saute till dals turn brown.

3. Add shallots and saute till they turn translucent. Pour this tempering mixture over the chutney and mix well. Serve with hot dosa, idli or poori.

If you can't get shallots, use one small onion.
If you don't want to use raw garlic and chilli for the chutney, heat about 1/2 teaspoon of oil in a wok; saute them for 15 seconds and blend them.
You can also add about 1/4 teaspoon of cumin seeds and a tablespoon of chopped coriander leaves. You've to saute these to remove the raw smell.

(Shah) Jeera Rice

2011-02-27T12:30:00.007+08:00

Jeera rice - an Indian dish with rice and cumin seeds. It is easy to prepare unlike biryani and pulao. Jeera is the Hindi word for cumin seeds. I've prepared chicken curry (I'll blog the recipe soon) and the combo was nice to eat.

Ingredients

Rice : 2 cups; wash and soak for 30 minutes
(Shah) Jeera / cumin seeds : 1 tablespoon
Onion : 1 small; finely sliced (optional)
Ghee/Butter : 1 tablespoon
Bay leaves : 2
Sugar : 1/4 teaspoon (optional)
Salt : to taste

1. Heat ghee in a heavy bottom pan. Once it's hot, add bay leaves and sliced onion. Saute till onion turns translucent.

2. Add cumin seeds, sugar and saute few seconds (take care not to burn cumin seeds).

3. Add the drained rice, salt and saute for a minute.

4. Add sufficient amount of water (about 3.75 cups) and bring to boil. Serve hot once rice is completely cooked.

Facts about cumin seeds : Cumin is the second most popular spice after black pepper. Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Dry cumin seeds boiled in hot water is used to cure indigestion, stomach problems and false labour. Although cumin seeds contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source.

Paneer Bhurji

2011-02-26T23:22:00.001+08:00

I was craving for paneer but don't want to go for regular palak paneer or paneer rice. So when i searched internet for other paneer varities, I came across paneer bhurji - simple and easy paneer delight. I just used the most common ingredients from all the recipes. Apart from grating, it took just 10 minutes to prepare the recipe and I found it as an alternative for egg fry. I've used a non-stick wok to avoid burning of paneer.

Ingredients

Grated paneer : 2 cups
Onion : 1 big; finely chopped
Green chilli : 2; finely chopped
Tomato : 1 big; finely chopped
Turmeric powder : 1 pinch
Coriander powder : 1 teaspoon
Chilli powder : 1/2 teaspoon
Garam masala powder : 1/4 teaspoon
Curry leaves : 1 twig (optional)
Water/ skim milk : 25ml (about 1/4 cup)
Salt : as per taste
Oil : 2 tablespoons
Chopped coriander leaves : 1 tablespoon

1. Heat oil in a wok. Add curry leaves. chopped onion, chopped chilli and saute till onion turns translucent.

2. Add chopped tomato and saute till cooked.

3. Add turmeric powder, coriander powder and chilli powder. Mix well.

4. Add grated paneer, salt and mix well.

5. Add water/milk and cook on medium flame till it evaporates. Stir occasionally to avoid the burning of paneer.

6. Add garam masala powder and chopped coriander leaves. Mix well. Serve hot with chapati or bread.

Few bloggers have used canned tomatoes, cumin powder and kasur methi powder also. You can take the call as per your taste.

Moong Dal Sambar (Pesarapappu Sambar)

2011-02-04T17:28:00.000+08:00

This sambar goes well with idli and dosa. It is good for digestion and stomach filling. Eating idli with this sambar is not only filling but we don't feel hungry soon. Easy to prepare and consumes less time.

Preparation and cooking time : 20 minutes

Ingredients

Moong dal : 1 cup
Turmeric powder : 1 pinch
Onion :1; finely sliced
Tomato : 1; finely sliced
Green chilli : 2; finely chopped
Dry red chilli : 2
Sambar powder : 2 tea spoons (adjust as per taste)
Tamarind extract : as per taste
Salt : as per taste
Oil : 1 table spoon
Mustard seeds : 1/4 tea spoon
Cumin seeds : 1/4 tea spoon
Coriander leaves : 1 table spoon chopped leaves

1. Wash moong dal. Add the turmeric powder and cook till dal becomes soft.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds and dry red chillis. Saute for few seconds.
3. Add sliced onion and chillis. Saute till onion becomes translucent.
4. Add sliced tomato and saute till it is cooked.
5. Add cooked dal, salt, tamarind extract, chopped coriander leaves and sambar powder. Bring to boil. Serve hot with idlis or dosa.

Idli Fry

2011-02-03T23:40:00.001+08:00

I came across this recipe in a Telugu newspaper's sunday edition. Fell in love with this simple and delicious recipe, that can be prepared using leftover idlis, the moment I read it.

Ingredients

Idlis : 4 (Click here for recipe)
Onion : 1; finely sliced
Oil : 1 table spoon
Curry leaves : 1 twig
Mustard seeds : 1 tea spoon
Chana dal : 1/4 tea spoon
Urad dal : 1/4 tea spoon
Green chilli : 2; slit vertically
Garam masala powder : 1 tea spoon
Salt : as per taste

1. Mash or cut idlis into pieces of desired size.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add dals and saute till they turn brown.
3. Add curry leaves and saute for few seconds. Add sliced onion and saute till it turn translucent.
4. Add chiilis, garam masala powder and salt and saute for few seconds.
5. Add the idlis and mix well. Serve hot.

Sprouts Curry

2011-02-03T22:34:00.001+08:00

Sprouts are said to be rich in digestible energy, bio-available vitamins, minerals, amino acids, proteins, and phytochemicals. These nutrients are essential for human health. One of the most common sprouts is that of mung bean (pesalu); other common sprouts are of chickpeas (senagalu) and barley. Mung beans can be sprouted either in light or dark conditions. Those sprouted in the dark will be crispier and whiter, but have less nutritional content than those grown in partial sunlight.

I've used mung bean and chickpea sprouts to prepare the curry. You can also also add potato or eggplant which further enhances the taste of the curry.

Ingredients

Sprouts : 2 cups
Potato/ Eggplant : 2; medium
Onion : 1; finely sliced
Tomato : 1; finely sliced
Ginger garlic paste : 1 tea spoon
Turmeric powder : 1 big pinch
Chilli powder : as per taste
Garam masala powder : 1/4 table spoon
Hing/ Asafoetida : 1 big pinch (optional)
Oil : 2 table spoons
Cumin seeds : 1/4 tea spoon (optional)
Mustard seeds : 1 tea spoon
Methi seeds : 1/4 tea spoon (optional)
Curry leaves : 1 twig
Salt : to taste
Coriander leaves : 1 tablespoon chopped leaves

1. Cook sprouts with potato (or eggplant) by adding required amount of salt and water.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, methi seeds, curry leaves and saute for few seconds.
3. Add sliced onion and saute till it turn translucent. Add hing and saute for few seconds. Add ginger garlic paste and saute.
4. Add sliced tomato and saute till it is cooked softly.
5. Add chilli powder, turmeric powder, garam masala powder and saute.
6. Add water from cooked sprouts, salt (water from sprouts already has some salt. so be careful while adding more salt to curry) and bring to boil.
7. When required consistency is obtained, add cooked sprouts, chopped coriander leaves and mix well. Switch off the flame and leave the curry on stove for 5 minutes. Serve hot with rice or chapati.

Neerattu

2011-01-31T13:15:00.001+08:00

Neerattu is my favourite sweet made of maida. Very easy to prepare and consumes less time to prepare.

Ingredients

Maida flour : 1 cup
Milk : 1 cup
Water : to prepare batter
Sugar : as per taste
Salt : 1 pinch
Cardamom powder : 1 large pinch (optional)
Oil : for frying or greasing the pan

1. Mix all the ingredients except oil to prepare a batter. Make sure there are no lumps. The batter should not be too watery (should be just like dosa batter).
2. As you can see in the picture, this sweet can be prepared in 2 ways.
3. Heat oil in a heavy bottom pan. Once oil is piping hot, reduce to medium flame, pour a laddle full of batter into the oil and let it settle. Once it's cooked, it floats on the oil. Cook until neerattu turns light brown in colour, scoop and place on an absorbent paper.
4. The second method is to prepare it just like dosa. Heat tawa, pour a laddle full of batter and spread it on tawa. Drizzle oil on all sides and on top. Allow it to cook on one side, flip and let it cook.
5. Let them cool and store in a air tight container. This sweet can be stored for 4 days in refrigerator.

Karivepaku Podi (Curry Leaf Powder) - 1

2011-01-31T12:20:00.002+08:00

The karivepaku podi recipe which I'm blogging now is good for people who are on pathyam (special diet). It is said that this recipe is good for women especially after delivery to boost the lactation and to avoid vaatham. But take care not to eat too much of it as it causes heat. I'll blog spicy version of karivepaku podi using urad and chana dals soon.

Ingredients

Dry curry leaves : 2 cups

Dry red chillis : as per taste

Pepper corns : 1/2 tea spoon

Mustard seeds : 1 table spoon

Garlic flakes : 3 (optional)

Salt : to taste

1. Except salt and garlic, dry roast other ingredients separately and let them cool.

2. Grind roasted chillis, pepper corns, mustard seeds and salt finely. Add roasted curry leaves and grind.

3. Add garlic flakes and grind. The garlic flakes should be coarse.

4. Store in an air tight container. Serve with hot rice or idlis and a dash of ghee.

Curry Leaves : Curry leaves are highly valued as seasoning in southern Indian cooking. They are usually fried along with chopped onion in the first stage of preparation. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.

Tomato Rice - 2

2011-01-31T12:00:00.001+08:00

Tomato rice is one of those simplest variety of rice dishes. I cook it in two different ways and I've already blogged my first version of preparing tomato rice. This second version, tangy tomato rice makes a great one dish meal.

Ingredients

Rice : 1 cup; cook and let it cool

Tomatoes : 2 big; finely sliced

Dry red chillis : 4

Mustard seeds : 1 tea spoon

Cumin seeds : 1/4 tea spoon (optional)

Urad dal : 1 tea spoon

Chana dal : 1 tea spoon

Cashew nuts : 5 (optional)

Hing/Asafoetida : 1 big pinch

Curry leaves : 1 twig

Onion : 1 large; finely sliced

Green chillis : as per taste; slit vertically

Coriander leaves : 2 table spoons finely chopped leaves (optional)

Garlic : 3; finely chopped

Garam masala powder : 1/4 tea spoon

Butter or ghee : 2 table spoons

Salt : to taste

1. In a heavy bottom pan, heat ghee or butter. Add mustard seeds and let them splutter.

2. Add cumin seeds, dals, cashew nuts and saute till dals and nuts turn brown in colour.

3. Add curry leaves, dry red chillis and saute for few seconds. Add hing and saute for 5 seconds.

4. Add sliced onion and saute till they turn translucent. Add sliced green chillis and saute for a minute.

5. Add finely sliced tomato and saute till they are finely cooked. Add salt, garam masala powder and saute for a minute.

6. Add the cooked rice, chopped coriander leaves and mix well. Serve hot.

Spicy Chana Dal

2011-01-23T23:29:00.002+08:00

One of my favourite spicy snack that's very easy to prepare.

Soaking time : 4 hours
Cooking time : 15 minutes

Ingredients

Chana dal : 1 cup
Salt : to taste
Black salt : to taste (optional)
Chilli powder : to taste
Oil : for deep frying chana dal

1. Soak chana dal for 4 hours. Drain and keep aside for 10 minutes (there shouldn't be too much moisture).
2. Heat oil in a heavy bottom wok. Once oil is piping hot, reduce the flame.
3. Deep fry chana dal in batches and on medium heat till they turn golden brown.
4. Scoop the chana dal from oil onto an absorbent paper. Once all dal is deep fried, add salts(s) and chilli powder as per taste.
5. Let the dal cool and store in an air tight container. This can be stored up to 10days.

Note : You can use chat masala powder also instead of salt(s) and chilli powder. If you like garlic, roughly mash 5-6 garlic flakes, roast in a tea spoon of oil and add to the deep fried chana dal along with salt and chilli powder.

Aratikaya Vepudu (Raw Banana/Plantain Fry) - 1

2011-01-22T23:09:00.004+08:00

In my childhood days I used to make fuss to eat this fry whenever my mom cooked it especially during festivals. I only grew fond of it once I started preparing it as per the recipe provided by my mother. A simple yet an yummy dish that can be used as an offering to God (don't add onion and garlic, instead of oil use ghee) and goes well with chapati, dosa, puri and rice.

Ingredients

Aratikaya/Raw banana/ Plantain : 2; Peel skin and cut into cubes of desired size
Turmeric powder : 1 big pinch
Salt : to taste
Chilli powder : to taste
Roasted gram dal/putnala pappu/venchina senagapappu : 3 tablespoons
Garlic : 3 flakes
Grated fresh coconut : 1 tablespoon (optional)
Onion : 1 small; finely sliced (optional)
Mustard seeds : 1 teaspoon
Chana dal : 1 teaspoon
Urad dal : 1 teaspoon
Cumin seeds : 1/4 teaspoon (optional)
Curry leaves : 1 twig
Oil : 2 tablespoons

1. Cook chopped plantain cubes in required amount of water, turmeric powder and salt. Drain and keep aside.
2. Grind roasted gram dal, chilli powder, salt and garlic flakes into powder. Add to the cooked plantain cubes along with grated coconut. Mix well so that the cubes are coated with the powder mixture evenly.
3. Heat oil in a heavy bottom pan. Add mustard seeds and let them splutter. Add the dals, cumin seeds, curry leaves and saute till the dals turn brown.
4. Add the sliced onion and saute till they turn translucent.
5. Add the cooked plantain cubes coated with powder mixture and grated coconut. Stir fry on low flame for 5 minutes.
6. Remove from heat and serve hot with rice or chapatis.

Tip : Soak chopped plantain cubes in water+turmeric powder+salt to avoid them turning black in colour.

Onion Raita

2011-01-22T22:31:00.002+08:00

Raita is an Indian condiment based on yoghurt and used as a sauce or dip. The yoghurt may be seasoned with cilantro, mint, green chilli and other herbs and spices. Minced raw vegetables or fruits such as onion, cucumber, carrot, pineapple are mixed into the yoghurt. The mixture is served chilled as it cools the palate when eating spicy Indian dishes. It can also be eaten with kebabs. Onion raita is the most common raita I prepare as a side dish for biryani and pulao.

Ingredients

Yoghurt : 1 cup
Onion : 1 large; finely chopped
Tomato : 1 medium; finely chopped
Salt : to taste
Coriander leaves : for garnishing (optional)
Grated carrot : 1 tablespoon (optional)

1. Beat yoghurt until there are no lumps.
2. Add chopped onion, tomato, salt to taste. Mix well.
3. Garnish with grated carrot or chopped coriander leaves.
4. Serve with biryani or pulao after cooling for about 30 minutes.

Note : You can use both carrot and coriander leaves for garnishing. You can also add the seasoning if you like it using oil, mustard seeds, jeera and curry leaves.

Senagapappu Payasam (Chana Dal Kheer)

2011-01-21T23:07:00.002+08:00

Kheer/Payasam - is an essential dish in many Hindu and Muslim feasts and celebrations. While the dish is most often made with rice, it can be made with other ingredients also like vermicelli etc. Payasam is served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies.

Ingredients

Senagapappu/Chana dal : 1 cup
Sago/sabudana : 1/2 cup (if sago is small in size, you can take up to 1 cup of it)
Jaggery/sugar : as per taste
Milk : 3 cups
Cardamom : 4 pods; finely powder the seeds
Ghee : 1 tablespoon
Fresh grated coconut : 2 tablespoons (Optional)
Cashew nuts, raisins : for garnishing

1. Soak chana dal and sago for 2 hours. (If you are using fine sago, soak it for 15 mins before cooking).
2. Pressure cook dal with a cup of milk till dal is 3/4th cooked.
3. Dissolve sugar/jaggery in some water.
4. Bring to boil the remaining milk. Once it starts boiling, add the soaked sago, sugar/jaggery syrup and cook on medium heat for 10 minutes.
5. Add the cooked the dal and cook until it's about to reach required consistency. Remove from heat. (Cooling the payasam will thicken it further).
6. Heat ghee in a heavy bottom pan. Toast cashew nuts and raisins till they turn golden brown.
7. Add these to the payasam along with cardamom powder, grated coconut, stir well and cover with a lid.
6. Serve payasam warm or cold.

Note : You can also use vermicelli instead of sago. You can also mash 2 pods of saffron and add it along with cardamom powder. You can also few tablespoons of moong dal (pesarapappu) along with chana dal.

Cabbage Pappu

2011-01-06T23:35:00.002+08:00

This is yet another traditional Andhra dish. Easy to prepare and goes well with rice, roti, and dosa.

Preparation and cooking time : 20 mins

Ingredients

Cabbage : 1/4 Kg, chop into required size pieces
Toor dal : 1 big cup
Tomato : 1 big, finely sliced
Green and dry red chillis : as per taste
Onion : 1 small, finely sliced
Mustard seeds : 1 teaspoon
Cumin seeds : 1/4 teaspoon
Curry leaves : 1 twig
Salt : as per taste
Garlic : 3 flakes, roughly mashed
Turmeric powder : 1 big pinch
Oil : 2 tabelspoons

1. Cook dal, cabbage, tomato, turmeric powder, green chillis together in a pressure cooker.
2. Heat oil in a heavy bottom pan. Add mustard seeds and let them splutter.
3. Add curry leaves, cumin seeds, dry red chillis and saute for few seconds.
4. Add sliced onion, mashes garlic flakes and saute till they turn translucent.
5. Add the cooked dal, salt to taste and required amount of water. Bring to boil and cook on medium flame till you get required consistency.
6. Remove from heat and serve hot with rice, roti, or dosa.

Idli Upma

2011-01-06T23:19:00.004+08:00

Idli upma is a simple and satisfying food prepared commonly with leftover idlis.

Preparation and cooking time : 5 mins (excluding steaming of idlis if using fresh ones)

Ingredients

Idli : 6 (Click here for recipe)
Onion : 1 small; finely chopped
Salt : as per taste
Chilli powder or green chillis : as per taste
Turmeric powder : 1 big pinch (Optional)
Mustard seeds : 1 teaspoon
Urad dal : 1/2 teaspoon
Chana dal : 1/2 teaspoon
Cumin seeds : 1/4 teaspoon (Optional)
Curry leaves : 1 twig
Oil : 2 tablespoons

1. Mash idlis or cut into pieces of desired size.
2. Heat oil in a wok. Add mustard seeds and let them splutter. Add curry leaves, green chillis, dals, cumin seeds and saute till dals turn brown.
3. Add chopped onion and saute till they turn translucent. Add salt, turmeric powder and saute for few seconds.
4. Add the mashed or cut idlis and mix well. Remove from heat and serve while hot.

Note : If you are using chilli powder, add it along with turmeric powder.