Menthikura Tomato Pappu ~ Tomato Methi Dal

March 21, 2011

Ingredients :Chopped Fenugreek / Methi Leaves : 2 to 3 cups
Toor Dal : 1 cup
Onion : 1 big sized
Tomatoes : 2
Tamarind : Gooseberry sized ball
Green Chillies : 3 to 5
Red Chilli Powder : ¼ teaspoon (Optional)
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Dried Red Chillies : 1
A big pinch of turmeric powder
Salt to taste
A pinch of hing
Oil : 1 tsp

Method :

Put the toor dal, chopped methi leaves, chopped tomato, chopped onion, green chillies, tamarind and 2 cups of water in a pressure cooker and cook for 3 whistles. Switch off the flame and wait until the pressure go off. Remove the dal mixture from the cooker and add the salt, turmeric powder and red chilli powder and set aside. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and let them splutter. Then add the red chilli and hing and fry for few seconds. Add the dal mixture and cook for another few minutes. Serve with roti or hot steamed rice and dollop of ghee.

Palak Mangodi

March 16, 2011

Palak Mangodi ~ Authentic Rajasthani Subzi
Ingredients :Chopped Spinach : 2 cups
Mangodi / Sun Dried Moong Dal Wadi : 1 cup
Chopped Onion : 1 cup
Tomato : 1 medium sized
Cumin Seeds : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Ginger Garlic Paste : 1 tsp
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp

Method :

Heat a teaspoon of oil in a pressure cooker. Add and fry the mangodi until golden color. Add two cups of water to it and cook for 3 whistles. Blanch the spinach in boiling water for a few minutes and drain the excess water. Grind the blanched spinach and chopped tomato to a puree and set aside. Heat oil in a wok and add the cumin seeds and let them splutter. Now add the ginger garlic paste and fry till the raw smell goes off. Add the chopped onions and fry till the onions are translucent. Add the spinach puree, salt, turmeric powder, garam masala and red chilli powder and cook for 4 to 5 minutes. Add the boiled mangodi and little water and cook for 8 to 10 minutes. Switch off the flame and serve hot with roti or paratha.

Roasted Gram and Jaggery Laddu ~ Putnala Pappu Ladoo

March 13, 2011

Ingredients :Roasted Bengal Gram / Dalia : 2 to 21/4 cups
Jaggery : 2 cups
Cardamom Powder : ½ teaspoon (Optional)
Ghee : 1 tsp

Method :

Mix the jaggery and water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency. Now add the dalia, cardamom powder and ghee and mix well. Set aside for 5 minutes and shape into small round balls.

You can also check other laddu recipes here.

Tomato Perugu Pachadi ~ Tomato Yogurt Chutney

March 11, 2011

~ Tomato Perugu Pachadi ~
Ingredients :Tomatoes : 2 medium sized
Onion : 1
Curd : 1 cup
Chopped Ginger : 1 tsp
Chopped Green Chillies : 2 or 3
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Cumin Seeds : ¼ tsp
A pinch of turmeric
Oil : 1 tsp
Salt to taste
Chopped fresh coriander leaves

Cracked Wheat Upma with Tomato Raita and Spicy Sweet Potato Powder
~
Our Simple Meal Today

Method :

Wash and chop the tomatoes into small pieces and set them aside. Peel and dice the onion into small pieces and set aside. Heat a teaspoon of oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Now add the chopped green chillies, chopped ginger and chopped onion and fry till the onions are translucent. Now add the chopped tomatoes, salt and turmeric powder and let it cook completely. Switch off the stove and let it cool completely. Combine the tomato mixture with curd and mix well. Garish with fresh coriander leaves and serve with rice, roti or upma.

You can also check other chutney recipes here

Other Names : Tomato Perugu Pachhadi, Tomato Raita

Chilakada Dumpa Bajji ~ Sweet Potato Fritters

March 8, 2011

Ingredients :Sweet Potato : 1
Besan / Gram Flour : 1 cup
Rice Flour : ¼ cup
Red Chilli Powder : 1 to 2 tsp
Ajwain Powder : ¼ tsp
A pinch of cooking soda
Salt to taste
Oil

Method :

Wash, peel and slice the sweet potato and set aside. Mix the gram flour, rice flour, salt, ajwain powder, 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 sweet potato slice 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 tomato ketchup.

Other Names : Chilagada Dumpala Bajjilu, Sweet Potato Bhajji, Genasu Gadda Bajji, Ratnapuri Gadda Bajji

Vermicelli Laddu

March 7, 2011

Ingredients :Vermicelli : 1 cup
Sugar : ¾ to 1 cup
Cardamom : 3
Melted Ghee : ½ cup
Cashews : 10 - 12

Method :Heat a teaspoon of ghee and fry the cashews until golden color. Take out the fried cashews from the ghee and set aside. In the same pan, add and roast the vermicelli till golden color. Turn off the flame and allow it to cool. Grind the sugar and cardamom seeds into a fine powder and set aside. Grind the roasted vermicelli into a fine powder. Combine the powdered vermicelli and powdered sugar and mix very well. Add the roasted cashews and melted ghee to it. Take a little portion of mixture and shape into round and tight balls.Other Names : Semiya Laddoo, Vermicelli Ladoo

You can also check other laddu recipes here

Beetroot Kobbari Koora ~ Beetroot and Coconut Curry

February 6, 2011

Ingredients :

Beetroot : 2 medium sized
Dry coconut powder : 1 tbsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Dries Red Chillies : 3 or 4
Curry Leaves : 1 stem
A big pinch of turmeric powder
Salt to taste
Oil : 1 or 2 tsp

Method :

Wash, peel and chop the beetroot into small pieces and pressure cook for 3 whistles. Switch off the flame and wait until the pressure go off. Heat oil in a frying pan. Add the mustard seeds, chana dal and urad dal. When they start to splutter, add the red chillies and curry leaves and fry for few seconds. Add the boiled beetroot, salt and turmeric powder and fry for 2 minutes. Then add the dry coconut powder and fry for another few minutes. Turn off the heat and serve with hot steamed rice.

Aratikaya Allam Pachimirchi Koora Recipe - Andhra Style Plantain Curry with Ginger & Chillies

January 28, 2011

Aratikaya Allam Mirchi Koora is traditional, simple and flavorful curry from Andhra Pradesh. This curry needs very few ingredients to make and can be served with rice or roti. If you are looking for more Andhra recipes then check the below recipes.

Few More Andhra Recipes on the blog:

How to Make Aratikaya Allam Mirchi Koora Recipe Video Below:

Print Recipe

Aratikaya Allam Pachimirchi Koora - Plantain Curry with Ginger & Chillies

Andhra Style Plantain or Raw Banana Curry with ginger and green chillies.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: authentic, Traditional

Servings:

Calories: 156kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 Plantains
1.5 tablespoon Ginger (2 inch piece)
3 - 4 Green Chillies
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Chana Dal
1 Dried Red Chilli
1 sprig Curry Leaves
¼ teaspoon Turmeric Powder
1 - 2 tablespoon Oil
Salt to taste

Instructions

Wash, peel and chop the plantains into pieces and set aside.
Grind the green chillies and ginger into a coarse paste and keep it aside.
Heat oil in a heavy bottomed pan and add the mustard seeds, chana dal and urad dal. Fry until they are golden brown color.
Add dried red chilli and curry leaves and saute for a minutes.
Add the chopped plantains, salt and turmeric powder and saute for a couple of minutes.
Sprinkle a handful of water on top and cover the pan with a lid.
Let it cook completely. Sprinkle more water if needed.
When the pieces are cooked, add the prepared ginger and chilli paste and saute for a couple of minutes.
Remove from the flame and serve hot with rice and ghee.

Video

Notes

Adjust the chillies according to your taste

Nutrition

Aratikaya Allam Pachimirchi Koora Recipe with step by step photos:

Add peeled ginger and green chillies to a blender and grind it to a coarse paste without any water.

Keep the ground ginger and chillies set aside.

Heat oil in a heavy bottomed pan and add the mustard seeds, urad dal and chana dal.
Saute them until golden brown color.
Add washed curry leaves and dried red chilli and saute for one more minute.

Now add the chopped plantains, salt and turmeric powder to the tempered ingredients.

Mix well and saute for a couple of minutes.
Sprinkle a handful of water over the plantain pieces and cover the pan with a lid.
Let it cook completely over a medium flame. Stir occasionally and sprinkle more water if needed.

When the plantain pieces are fully cooked, add the prepared ginger and chilli paste.
Combine and saute for a couple of minutes.

Turn off the flame and serve hot with rice.

Chukkakura Tomato Pachadi ~ Sorrel Spinach and Tomato Chutney

January 27, 2011

~ Chukka koora Tomato Pachadi ~
Ingredients :Chopped Sorrel Spinach / Green Sorrel Leaves : 1 cup
Tomato : one small sized
Tamarind : small piece
Coriander Seeds : 1 tsp
Urad Dal : 1 tsp
Whole Red Chillies : 5 or6
A big pinch of fenugreek seeds
A pinch of turmeric powder
Salt to taste
Oil : 2 tsp

For Seasoning :

Mustard Seeds : ¼ tsp
Chana Dal : ¼ tsp
Urad Dal : ¼ tsp
Cumin Seeds : ¼ tsp
Oil : 1 tsp

Method :

Soak the tamarind in water for few minutes and set aside. Heat a teaspoon of oil in a frying pan. Add and fry the coriander seeds, urad dal and fenugreek seeds to light brown color. Now add the red chillies and fry for few seconds. Let it cool completely. Wash and chop the sorrel spinach and set aside. Heat a teaspoon of oil in a pan and add the chopped tomato and turmeric to it and fry for 5 minutes. Now add the chopped leaves and cook for another few minutes. When it's done, turn off the flame and allow it to cool. Grind the roasted spices into fine powder. Then add the tomato & sorrel spinach mixture, soaked tamarind and salt to it and grind into a paste. Transfer the chutney into a bowl. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Add this seasoning to the chutney and mix well. Serve with hot steamed rice and dollop of ghee.

Thotakura Kandipappu Vepudu ~ Amaranth Leaves with Toor Dal

January 24, 2011

Thotakoora Kandi Pappu Podi Koora (Vepudu)
Ingredients :Amaranth Leaves : 4 bunches
Onion : 1 big sized
Toor Dal : ¼ cup
Mustard Seeds : ½
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Garlic Pods : 2 or 3
Whole Red Chillies : 2 or 3
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp

Method :Put the toor dal in a pressure cooker and sprinkle very little water. Cook till 3 whistles. Switch off the flame and wait until the pressure go off. Wash and chop the amaranth leaves and set aside. Peel and cut the onion into small pieces and keep aside. Heat a tablespoon of oil in a vessel and add the mustard seeds, chana dal and urad dal and let them splutter. Now add the garlic pods and red chillies and fry for few seconds. Add the chopped onions and fry until light golden color. Now add the chopped leaves, turmeric and salt. Mix well, cover with a lid. Let it cook completely. When it's done, add the cooked toor dal and fry for another few minutes and turn off the heat. Serve hot with roti or rice.

Dates and Roasted Gram Laddu

January 21, 2011

Ingredients :Chopped Seedless Dates : 1 cup
Roasted Bengal Gram Powder (Dalia) : ¾ to 1 cup
Milk : ½ cup
Grated Dry Coconut : 2 tbsp

Method :Heat the milk in a pan and add the chopped dates to it. Cook till the milk evaporates. Turn off the flame and allow it to cool. Grind the dates into a paste. Add the dalia powder and mix very well. Make small balls out of the dates mixture and roll them in the grated coconut and serve.You can also check other laddu recipes here.

Vankaya Nuvvula Vepudu ~ Eggplants Fry with Sesame Seeds

January 12, 2011

Ingredients :Eggplants : ¼ kg
White Sesame Seeds : 1 ½ tsp
Dry Coconut Powder : 1 tbsp
A pinch of turmeric powder
Red Chilli powder : 1 tsp
Salt to taste
Oil : 1 tbsp

Method :

Dry roast the sesame seeds till golden brown color and allow it to cool. Grind the roasted seeds in a blender into powder and set aside. Wash and chop the eggplants into pieces. Soak the eggplants in salt water for 2 minutes and drain. Heat a tablespoon of oil in a pan and add the chopped eggplants, salt and turmeric powder. Cover and cook till eggplants are soft. Stir occasionally. Open the lid and fry until crisp. When it's done, add the sesame seeds powder, dry coconut powder and red chilli powder and mix well. Turn off the flame and serve with hot steamed rice.