Beerakaya Pappu ~ Ridge Gourd Dal

July 19, 2010

Beerakaya Pappu ~ Ridge Gourd Lentil ( Dal )Ingredients :Yellow Lentil ( Toor dal ) : 1 cup
Ridge gourd pieces : 2 cups
Tamarind : small lime size ball
Mustard seeds : ½ tsp
Urad dal : ½ tsp
Chana dal : ½ tsp
Turmeric powder : ¼ tsp
Red chilli powder : ½ to 1 tsp
Dry red chilli : 1
Oil : 2 tsp
Few curry leaves
A pinch of hing
Salt to taste

Method :

Wash, peel and chop the ridge gourd into medium size pieces and set aside. Wash the yellow lentil with plenty of water. Put the yellow lentil, ridge gourd pieces, tamarind and 2 ½ cups of water in a pressure cooker and cook till 3 or 4 whistles. Switch off the flame and wait until the pressure go off. Remove the dal mixture from the cooker and add the salt, turmeric and red chilli powder. Mix well and cook on a low flame for few minutes. Heat oil in a pan for seasoning and add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter add the hing, red chilli and curry leaves and stir for a few seconds. Remove from the flame and pour over the cooked dal mixture. Mix well and serve hot with steamed rice or roti.

Mokkajonnala Talimpu ~ Seasoned Corn

July 18, 2010

Mokkajonna Talimpu ( Guggillu ) ~ Seasoned CornIngredients :Corn Kernels : 1 cup
Onion : 1
Green Chillies : 1 or 2
Dry red chilli : 1
Mustard seeds : ½ tsp
Cumin seeds : ½ tsp
Urad dal : ½ tsp
Oil : 2 tsp
Few curry leaves
Salt to taste
A pinch of Turmeric powder

Method :Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Remove and strain the corn and keep aside. Peel and chop the onion into strips and slit the green chillies. Heat oil in a vessel and add mustard seeds, urad dal and cumin seeds and fry them. When they start to splutter add the red chillies, curry leaves and stir for few seconds. Now add the chopped onions, green chillies and turmeric. Fry the onions till it gets light brown color. Now add the boiled corn and let it cook for 3 to 4 minutes. Adjust the salt and turn off the flame. Serve as a evening snack.

Mokkajonna Garelu ~ Corn Vada

July 12, 2010

Ingredients :Corn kernels : 1 cup
Onion : 1
Green Chillies : 2 or 3
Garlic clove : 1 or 2
Ginger : small piece Salt to taste
Handful of fresh coriander leaves
Oil for deep frying

Method :

Peel and chop the onion into small pieces and set aside. Grind the corn kernels along with green chillies, ginger, garlic and salt into a smooth batter. Add very little water while grinding. Then add chopped coriander and chopped onion to the corn batter and mix well. Heat oil in a wide vessel. Apply a little water on your fingers. Take lemon size balls of this batter, flatten them a little and deep fry them in hot oil till they turn light golden brown color. Remove from the oil and serve hot with mint chutney or tomato ketchup and a cup of chai.

Pav Bhaji

July 9, 2010

Ingredients :Pav : 8
Potatoes : 250 gms ( chopped finely )
Tomatoes : 250 gms ( chopped Finely )
Grated Cauliflower : 100 gms
Green Peas : 250 gms
Onins : 3 big sized
Chopped carrots : 2
Garlic cloves : 8 - 10
Butter : 4 table spoons
Ginger paste : 1 tsp
Green chilli paste : 2 tsp
Capsicum : 2
Red chilli powder : 1tsp
Turmeric : ¼ tsp
Pav Bhaji Masala Powder : 2 table spoons
Lime : 2
Chopped Fresh coriander leaves : ¼ cup
Salt to taste

Method :Cook the potatoes, cauliflower, carrots, and green peas in a pressure cooker. Mash the cooked vegetables with fingers or masher and set aside. Heat 2 table spoons of oil / butter in a vessel and add the chopped onions. When the onions turn light brown color add the ginger paste, garlic paste and green chilli paste. Fry for some time and add finely chopped capsicum and tomatoes and let them cook completely. Now add the mashed peas & potatoes mixture, salt, red chilli powder, pav bhaji masala powder, turmeric powder and two cups of water to it. Cook on low flame for 10 - 15 minutes and stir occasionally. Switch off the flame and add the lime juice and chopped coriander leaves. Cut the pav from the middle. Heat butter on the tava and roast the pav for a few minutes. Serve hot bhaji with pav and chopped onions.

Mango Gulab Jamuns

July 7, 2010

Ingredients :Instant Gulab Jamun Mix : 100 gms
Presh Mango Pulp : 50 gms
Sugar : 200 gms
Ghee : 2 tsp
Oil for deep frying

Mango Stuffed Gulab JamoonsMethod :

Heat the ghee in a pan. Add the mango pulp and 1 table spoon of sugar to it. Stir constantly. When it thickens remove from the flame and allow it to cool. Mix the instant gulab jamun mix and water, make a soft dough. Cover it with a lid and set aside for 15 minutes. Take small ball of dough and press a little. Place the mango pulp in the center of the dough. Cover the mango pulp by drawing up the edges towards the center and make smooth round shape balls. For preparing the sugar syrup add water to sugar and make a half thread sugar syrup. Make sure the ratio of water and sugar is 1:1. The syrup is ready. Heat oil in a wide pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. After 30 minutes delicious mango jamoons are ready. Serve hot or chilled.

Semiya Janthikalu ( Murukulu )

July 6, 2010

Semiya Janthikalu ( Murukulu, Murukku, Chakli )
Ingredients :Vermicelli (Semiya) : 1 cup
Rice Flour : 2 cups
Ajwain seeds : 1 tsp
Red chilli powder : 1 tsp
Salt to taste
Oil for deep frying

Vermicelli Murukku
Method :

Soak the vermicelli in 1 ½ cups of water for 2 hours. Now mash the soaked vermicelli with fingers and add the rice flour, ¼ cup of hot oil, salt, ajwain and red chilli powder to it. Mix well and knead a soft dough. Heat oil for deep frying. Fill the chakli maker with the dough and press the chakli maker over the oil. Make small round chakli. Deep them until light golden color on both sides. Remove from the oil and store in a air tight container.

Karam Maramaralu ~ Spicy Puffed Rice

July 5, 2010

Karam Maramaralu (Borugulu) ~ Spicy Murmure
Ingredients :Puffed Rice : 3 cups
Ground nuts : ½ cup
Roasted bengal gram : ½ cup
Handful of Curry leaves
Dry Red chillies : 2
Green Chilli : 2
Red Chilli Powder : ¼ tsp
Turmeric : ¼ tsp
Oil : 1 tbsp
Salt to taste

Method :

Heat one table spoon of oil in wide pan. Add and roast the ground nuts and green chillies to brown color. Now add the red chillies and curry leaves to it. Let them fry for another few minutes and add the turmeric, puffed rice, roasted bengal gram, salt and red chilli powder. Stir for 1 to 2 minutes, then switch off the flame. Store in a air tight container after it cools down. Serve as a time pass snack.

Thotakura Pappu ~ Amaranth Dal

July 4, 2010

Thotakoora Pappu ~ Harive Soppu Thove
Ingredients :Amaranth Leaves : 3 to 4 bunches
Yellow Lentil / Toor dal : 1 cup
Onion : 1
Green Chillies : 3 to 4
Tamarind : small lime sized
Turmeric powder : ¼ tsp
Red Chilli Powder : ½ tsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad dal : 1 tsp
Dry red chilli : 1
Salt to taste
Oil : 1 tsp
A pinch of hing

Method :Wash yellow lentil properly with plenty of water. Put the washed lentil and 2 cups of water in a pressure cooker and cook till 3 whistles. Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and keep aside. Remove the stems from the amaranth leaves. Wash and chop the leaves and set aside. Peel the onions and cut them into medium pieces. Put the onion pieces, chopped leaves, green chillies, turmeric and water in a bowl and cook for 10 minutes. Now add the tamarind pulp, cooked dal, salt and red chilli powder to it. Let it cook for 5 minutes and turn off the flame. Heat oil in a pan for seasoning. Add the mustard seeds, chanadal, urad dal and let them splutter. When they start to splutter add red chilli and hing and stir for a few minutes. Remove from the flame and pour over the dal mixture. Mix well and serve hot with steamed rice or roti.

Ragi (Finger Millet) Perugu Dosa

July 3, 2010

Ragi Perugu Dosa with Cabbage ChutneyIngredients :Finger Millet (Ragi) Flour : 1 cup
Rice Flour : ¼ cup
Curd : ½ cup
Salt to taste
A pinch of cooking soda

Method :

Mix the Ragi flour with rice flour, curd, cooking soda, salt and water. Make the batter into the consistency of normal dosa batter. Heat a tava or non-stick pan. Spread a little oil all over it. Pour one ladle batter on the pan and spread it evenly. Pour a little oil around the edges. Fry both sides of dosa on medium flame. Remove from the tava and serve hot with chutney or sambar.

Cabbage Chutney ~ Cabbage Thuvayal

July 2, 2010

Cabbage Pachadi ~ Cabbage Thuvaiyal
Ingredients :Chopped Cabbage : 2 cup
Coriander seeds : 2 tbsp
Urad dal : 2 tbsp
Fenugreek seeds : ¼ tsp
Dry red chillies: 10
Tamarind : small lime sized ball
Turmeric Powder : ¼ tsp
Oil : 4 tbsp
Salt to taste

Method :Wash and chop the cabbage into small pieces and keep it aside. Soak the tamarind in warm water for 5 minutes and set aside. Heat two table spoons of oil in a frying pan add and roast the coriander seeds, urad dal and fenugreek seeds to light brown color. Now add the dry chillies and let them fry for another few minutes. Take it out from the pan and keep aside. In the same pan, add two table spoons of oil and put the chopped cabbage and turmeric and fry for a few minutes. Turn off the flame and allow it to cool. Grind the roasted spices to a fine powder. Then add the cabbage, soaked tamarind and salt to it. And grind into a coarse paste using a little water. Pour the chutney into a bowl and serve with steamed rice or dosa.

You can also check other Chutney recipes here
Check out other recipes of Cabbage here
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Cabbage Kofta Curry

July 1, 2010

Ingredients :Chopped Cabbage : 1 cup
Besan : 1 cupOnion : 2 big sized
Curd : 1 tbspTomato : 1
Green Chillies : 2 or 3
Ginger Garlic Paste : 1 tsp
Garam Masala : 1 tsp
Cloves : 3
Cinnamon stick : ½ " piece
Cardamom pods : 2
Poppy Seeds : 1 tsp
Cumin seeds : 1tsp
Coriander seeds : 1 tsp
Cashew nuts : 10
Red chilli powder : 1 tsp
Turmeric Powder : ¼ tsp
Oil : 2tbsp
Salt to taste

Method :To Prepare the Koftas :Wash and chop the cabbage into small pieces. Peel and cut the 1 onion into small pieces. Add salt, red chilli powder, besan flour and garam masala to it. Make a soft dough by adding water as necessary and divide the dough into small round ball. Heat oil in a frying pan and deep fry the dough ball till crisp and golden color. Remove from the oil and keep aside.

To Prepare the Gravy :

Chop the another onion into small pieces and set aside. Heat one table spoons of oil in a heavy bottomed pan and fry the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon, green chillies and chopped onions till the onions turn light brown. Take it out and allow it to cool. When it cools down, add turmeric, tomato pieces and cashew nuts to it and grind into a smooth paste using very little water.

Heat one table spoon of oil in a vessel and place the gravy masala, ginger garlic paste and one cup of water. Mix well, cover with a lid. Cook until the oil separates from the gravy. When it's done, add the curd, salt, red chilli powder, garam masala and koftas. Keep on a low flame for a minute and garnish with fresh coriander leaves. Serve immediately with hot steamed rice.