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Cabbage Pesarapappu Kura ~ Cabbage Moong Dal Curry

Cabbage Pesarapappu Kura ~ Cabbage Moong Dal Curry

Ingredients :
  • Chopped Cabbage : 1 cup
  • Split Moong Dal : 1.5 tbsp
  • Green Chillies : 2 or 3
  • Dried Red Chillies :  2
  • Chana Dal : ½ tsp
  • Urad Dal : ½ tsp
  • Mustard Seeds : ½ tsp
  • Turmeric Powder : ⅛ tsp
  • Curry Leaves : 1 stem
  • Salt to taste
  • Oil : 2 teaspoon
Method :
Wash and soak the moong dal for 5 minutes, after that drain and keep it aside. Heat oil in a pan. Add the mustard seeds, chana dal and urad
dal and let them splutter. Then add the split green chillies, broken red
chillies and curry leaves to it and fry for a couple of seconds. Now add the soaked moong dal, chopped cabbage and turmeric powder and mix well. Sprinkle handful of water, close with a lid and cook until the pieces become tender. When it's done, add the turmeric powder and salt and mix well. Serve hot with steamed rice or roti.

 

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Pear and Cardamom Milkshake Recipe

Ingredients :
  • Chopped Pear : 1 cup
  • Boiled & Cooled Milk : 1 cup
  • Cardamom pods : 3
  • Sugar to taste
  • Ice Cubes
 Method :

First grind the chopped pear, sugar and cardamom seeds in a blender to a smooth paste. Then add the milk and blend again until smooth. Add more milk if you want a thinner consistency. Now add the ice cubes and blend for a few seconds and serve chilled.

Farsi Poori / Puri - A Gujarati Snack Recipe

Ingredients :
  • Maida / All Purpose Flour : 1 cup heaped
  • Semolina : ¼ cup
  • Black Peppercorns : 1.5 tsp
  • Ajwain Seeds : 1.5 tsp
  • Cumin Seeds : 1.5 tsp
  • Salt to taste
  • Oil
Method :
1. Grind the peppercorns, cumin seeds and ajwain seeds into a powder.
2. Combine the flour, semolina, ground spices, salt and two tablespoons of oil in a wide bowl and mix very well.

3. Make a soft dough by adding the water little by little and set aside for 30 minutes.

 

 

4. Knead the dough once again and divide into big lemon sized balls.
5. Roll the dough ball into a thin circle. Apply little oil on top and roll it over firmly like a tube.
6. Cut the roll horizontally, into small pieces. Then roll out the each piece into a thick disc.

 

 

7. Heat oil for deep frying. Fry them on low heat till golden brown color. Remove from the flame and let them cool completely.

8. Store in a airtight container and serve on a rainy day with a cup of hot tea.

Besan Ka Halwa ~ Indian Gram Flour Pudding Recipe

Ingredients :
Recipe Reference : Sanjeev Kapoor

 

  • Besan / Gram Flour : 1 cup
  • Sugar : ¾ cup
  • Milk : 1.5 cups
  • Ghee : ¼ cup + 1 tbsp
  • Chopped Almonds : 1 tbsp
  • Chopped Cashews : 1 tbsp
  • Cardamom Powder : ½ tsp

 

Method :
1. Heat the ghee in a pan. Add and fry the chopped nuts. Set aside when the nuts turn golden brown color.
2. In the same pan, add the gram flour and fry it on a low flame stirring continuously till the raw smell disappears.
3. Once it is lightly browned, add the sugar and milk. Mix very well and cook.
4. When the mixture starts leaving the sides & bottom of the pan, add one tablespoon of ghee and roasted nuts and mix.

5. Switch off the heat and serve hot.

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Dal Lucknowi Recipe

 

Ingredients :
Recipe Reference : Sanjeev Kapoor

 

  • Toor Dal / Split Pigeon Peas : ½ cup
  • Milk : ½ cup
  • Green Chillies : 2
  • Dried Red Chillies : 2 - 4
  • Garlic Cloves, chopped :2
  • Cumin Seeds : ½ tsp
  • Turmeric Powder : ¼ tsp
  • Chopped Coriander Leaves : 1 tbsp
  • Salt to taste
  • A pinch of hing
  • Oil : 2 tsp 

 

Method :
1. Pressure cook the rinsed toor dal and chopped green chillies with one cup of water till 3 whistles.Turn off the flame and wait until the pressure go off.
2. Remove the dal mixture from the cooker and add the salt and turmeric powder and bring to a boil.
3. Heat oil in a pan for seasoning. Add the cumin seeds, chopped garlic, hing and broken red chillies and saute till fragrant.
4. Pour the tadka into the simmering toor dal and mix well.
5.Now add the milk and cook for 2 - 3 minutes.
6. Add finely chopped coriander leaves and switch off the flame

7. Serve hot with rice or roti.

Kobbari Atukulu ~ Coconut Poha Recipe

Ingredients :
Thick Poha / Beaten Rice : 1.5 cups
Finely Grated Fresh Coconut : ½ cup
Mustard Seeds: ½ tsp
Urad Dal : ½ tsp
Chana Dal : ½ tsp
Handful of Cashews
Curry Leaves : 1 sprig
Green Chillies : 3 or 4
Dried Red Chillies : 2
Salt to taste
Oil : 1 tbsp
Method :
Wash and soak the
beaten rice for a few minutes to make it soft. Drain and set aside.
Heat a tablespoon of oil in a vessel. Add the mustard seeds, chana dal
and urad dal and let them splutter. Then add the split green chillies,
red chillies, cashews and curry leaves to it and fry a couple of
minutes. Then add the soaked poha, grated coconut and salt and mix very
well.Cook for 2 minutes and switch off the flame. Serve and enjoy !
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Other Names: Kobbari Atukulu, Thengai Aval, Kai Avalakki, Nariyal Poha, Coconut Pohe.

Broken Wheat Pongal Recipe

 Godhuma Ravva Pongal ~ Craked Wheat Pongal
Ingredients :
Broken Wheat : ¾ cup
Split Moong Dal : ¼ cup
Green Chillies : 4
Black Peppercorns : 1 tsp
Grated Ginger : 1 tsp
Cumin Seeds : 1 tsp
Curry Leaves : 1 sprig
Ghee : 2 tbsp
A pinch of hing
A few cashews
Salt to taste
Method : 
Put the broken wheat, rinsed moong dal and 2 cups
of water in a pressure cooker and cook till 3 whistles. Turn off
the flame and wait until the pressure go off. Crush the peppercorns coarsely with a mortar and pestle and keep it aside. Wash and chop the green chilies into small pieces and set aside.
Heat two tablespoons of ghee for seasoning. Add the cumin seeds and
let them splutter. Now add and fry the chopped green chillies,
chopped ginger and cashews. Then add the hing, curry leaves and
freshly ground peppercorns to it and fry for a few seconds. Remove from the flame and pour over the wheat mixture. Add salt and mix very well. Serve hot with coconut chutney.
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Other Names: Godhuma Rava Pongal, Godhumai Ravai Pongal, Samba Godhumai Pongal, Godhuma Khara Pongal, Cracked Wheat Ven Pongal.

Venna Murukulu ~ Butter Murukku Recipe

Ingredients :
Rice Flour : 2 cups
Besan / Gram Flour : 1 cup
Butter, softened : 3 tbsp
Ajwain Seeds : 1 tsp
Turmeric Powder : ¼ tsp
Asafoetida Powder / Hing : ¼ tsp
Red Chilli Powder to taste (approx. 2tsp)
Salt to taste
Oil for deep frying
Method :
Combine the rice flour, besan, red chilli powder, ajwain seeds,
salt, asafoetida, turmeric powder and butter in a wide bowl and mix very
well. Make a soft dough by adding the water little by little.Heat oil
for deep frying. Take a small portion of dough and fill in the murukku /
chakli press. With your hands, press the murukku press over the hot
oil. Deep fry the dough chakli until golden color on both sides. Remove from the oil and store in a airtight container. Serve as a snack.
  • You can also check other Snack recipes here
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Other Names : Venna Janthikalu, Butter Chakli, Vennai Murukku, Benne Muruku,Venna Chakralu, Makkhan Chakuli.

Vermicelli Curd Bhath

Ingredients :
Vermicelli : ½ cup
Fresh Curd : 1.5 cups
Mustard Seeds : ½ tsp
Urad dal : ½ tsp
Chana Dal : ½ tsp
Finely chopped ginger : 1 tsp
Finely chopped green chillies : 3
Dried Red Chilli : 1
Curry Leaves : 1 sprig
Turmeric Powder : ⅛ tsp
A big pinch of hing
Salt to taste
Oil : 1 tbsp
Method :

Bring 2 cups of water to boil. Add a
teaspoon of oil and vermicelli. Cover and cook on medium flame for 2 to
3 minutes. When the vermicelli is cooked, strain and run cold water
through it and set aside. Heat oil in a pan and add the
mustard seeds, chana dal and urad dal and let them splutter. Now add
finely chopped ginger and chopped green chilies to it and fry for a
minute. Then add the curry leaves, red chillies and hing and fry for
another few seconds. Switch off the heat and let it cool down. Combine
the cooked vermicelli, salt, turmeric powder, yogurt and seasoned
ingredients in a wide bowl. Mix very well and serve.

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Other Names: Semiya Daddojanam, Thayir Semya, Vermicelli Yogurt Baath, Dahi Vermicelli. 

Sunnundalu with Sugar | Urad Dal Laddu Recipe

Andhra Traditional Panchadara Sunni / Sunnundalu

Ingredients :

Urad Dal : 1 cup
Sugar : ½ cup
Melted Ghee : ¼ to ½ cup

Method :

Dry roast the urad dal on a medium flame until light golden color. Don't burn them. Remove from the heat and allow it to cool. Grind the roasted urad dal and sugar into a fine powder. Transfer the mixture into a wide bowl and add the warm melted ghee and mix very well. Shape the mixture into small round balls and store in a airtight container. Serve as a sweet snack.

  • You can also check 30 Laddu varieties here
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Capsicum Bajji ~ Bell Pepper Fritters


Ingredients :Bell pepper / Capsicum : 1 big sized
Besan / Gram flour : 1 cup
Rice flour : ¼ cup
Ajwain seeds : 2/2 tsp
Red Chilli Powder : 1 to 2tsp
A pinch of cooking soda
Salt to taste
Oil

Method :

Wash and cut the bell pepper into long strips and set aside. Mix the gram flour, rice flour, salt, ajwain seeds, red chilli powder and cooking soda in a bowl. Add enough water to make a batter of medium consistency and set aside. Heat oil for deep frying. Dip the each bell pepper strip in the gram flour batter and deep fry them till golden brown color on both sides evenly. Remove from the oil and serve hot with chopped onions.

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Coconut Chana Dal Chutney Recipe for Tiffins

Kobbari Sanaga Pachadi with Pongal ~ Our Breakfast Today!

Ingredients :

Fresh Coconut : ½ cup
Bengal gram / Chana Dal : 1 tbsp
Dried Red chillies : 4
Tamarind : small piece
Salt to taste
Oil : ½ tsp
For Tempering :

Mustard Seeds : ¼ tsp
Chana Dal : ¼ tsp
Urad Dal : ¼ tsp
Cumin Seeds : ¼ tsp
Dried Chilli : 1
Oil : 1 tsp
Curry leaves

Method :

Heat oil in a pan. Add and fry the chana dal until it becomes golden color. Then add the red chillies and fry for a minute. Switch off the flame and let them cool completely. Grind the coconut pieces,tamarind, roasted chana dal and salt to a smooth paste by adding little water. Transfer the chutney into a bowl and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal, cumin seeds and urad dal and let them splutter. When they start to splutter, add the red chilli and curry leaves and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with idli, dosa , pongal or upma.

  • You can also check other Chutney recipes here
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