Archive | June, 2007

Tapioca Chips

30 Jun

Karrapendalam chips


Tapioca root/ Kappa 1
Yogurt 1 cup
Salt to taste
Oil for deep frying

Method of preparation:

Remove ends and peel tapioca .
Wash throughly and make thin slices in a slicer.
Soak the tapioca slices for half an hour in yogurt to which salt is added.

Heat oil in pan till smoky.
Remove tapioca slices out of yogurt and give it a quick squeeze.
Now place them one by one in pan and fry until done.
Sprinkle salt and serve.

Notes: You can sprinkle your masala blend or just paprika on top of kappa chips.

Tamarind Chutney

29 Jun

Chintapandu chutney


Tamarind 1 cup
Jaggery/ metthani bellam 1 cup
Cinnamon 1 inch stick
Roasted cumin powder 1 tsp
Dry ginger powder/ soonth 1 tbsp
Red chilli powder 1 tsp
Salt to taste

Method of preparation:

Soak tamarind in 2 cups of warm water and extract juice out of it.
Heat deep pan on low heat, add tamarind extract, jaggery and cinnamon stick.
Cook for 10-15 minutes depending on the consistency.

Finally add roasted cumin powder, dry ginger powder, red chilli powder and salt.
Remove from heat and allow to cool.
Store tight and serve with dosa/ idli when required.

Notes: Compensate sourness of tamarind by adding more jaggery or raisins.

Snake Gourd in Yogurt

28 Jun

Potlakaya Perugu Pacchadi


Snake gourd 5 inch section
Yogurt 2 cups
Green chillies 1
Salt to taste


Fenugreek seeds 3-5
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Broken red chillies 3
Hing/ Asafoetida a pinch
Curry leaves 4

Method of preparation:

Remove stems, wash and mash green chilli with a pestle.

Cut snake gourd into thin circles.
Boil 1 cup of water, add snake gourd circles and a tsp of salt.
When snake gourd circles become tender, remove from water and cool them down.

Beat yogurt in deep bowl.
Squeeze the cooled snake gourd circles a little bit and add to beaten yogurt.
Add crushed green chilli and salt to yogurt and mix well.

Heat oil in a pan, add fenugreek seeds, mustard seeds, urad dal and broken red chillies.
When seeds start to splutter add curry leaves and hing.
Add this talimpu to yogurt bowl and serve with rice or roti.

Notes: You can steam snake gourd if you prefer.

Dry Coconut Powder

27 Jun

Endu Kobbari Podem


Dry coconut 1 cup grated
Chana dal 2 tbsps
Urad dal 2 tbsps
Dried red chillies 5
Tamarind 1 inch sized ball
Salt to taste
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add broken red chillies, chana dal and urad dal.
Saute them until they brown a little bit and then add grated dry coconut.
Remove from heat let it cool in same pan.

Grind the contents of pan along with tamarind and salt into powder.

Notes: Tastes great with rice and ghee.

Bell Pepper Rice

26 Jun

Butta Pacchi Mirapakayala Annam


Green Pepper 1 small
Red Pepper 1 small
Yellow Pepper 1 small
Orange Pepper 1 small
Garlic pods 4
Green Chillies 3
Onion 1 large
Cloves 4
Green Cardamom 2 pods
Cinnamon 1 inch stick
Bay leaves 2
Oil 2 tbsps
Salt to taste

Cooked white rice 4 cups

Method of preparation:

Wash and julienne your choice of bell peppers.
Julienne the onion and green chillies.
Peel and crush garlic pods.

Heat oil in a pan, add cardamom, cinnamon, cloves and bay leaves.
Saute them for a minute.
Add julienned onion, green chilli slices and crushed garlic pods.
Stir fry for few seconds, then add julienned bell pepper pieces.
Saute them until they become tender but not mushy.
Finally add salt and mix in the cooked rice.
Saute for few seconds and serve hot with yogurt.

Notes: Add julienned carrots to make the rice more sweet. Add a tbsp of jeera of your choice to enhance the taste.