Archive | September, 2007

Idly Powder

29 Sep

Idly Podem/ Idly Karam Podi/ Idli Powder


Chana Dal 1 cup
Urad Dal 1/2 cup
Fenugreek Seeds 1 tbsp
Cumin Seeds 2 tbsps
Dried Whole Red Chillies 5-8
Salt to taste

Method of preparation:

Dry roast all the ingredients one by one on medium hight heat until they turn golden brown and let them cool down.
Blend all the roasted ingredients together with sufficient salt into somewhat coarse powder.
Serve with idly and a dollop of ghee.

Notes: Store tight and this idly powder stays for months.

Plantain Fritters Mixture

28 Sep

Aratikaya Bajji Mixture/ Plantain Fritters Chat


Plantains 1
Besan 1 cup
Red Chilli Powder 1/2 tsp
Soda-bi-carb a small pinch
Salt to taste

Raw Peanuts 1/2 cup
Onions 1
Green Chillies 1
Red Chilli Powder 1/2 tsp
Lemon 1
Coriander Leaves 10-15
Salt to taste

Method of preparation:

Remove ends, peel and chop plantain into thin circles.
Soak the chopped plantain cirlces in cold water.

Heat oil in wok until smoky hot and then reduce to medium high.

In a bowl, add besan, red chilli powder, salt and soda-bi-carb.
Add little by little water to make batter having honey like consistency.
Dip each plantain circle in besan batter coating both the sides and leave each slowly in hot oil.
Turn on both sides until golden brown and remove on kitchen napkin.

Heat a tbsp of oil in small pan, roast the peanuts until crisp and brown.
Wash and finely chop coriander leaves.
Wash, remove stem and finely chop green chilli.
Remove ends, peel and finely chop onion.
Chop the fried plantain circles into small pieces.

In a deep bowl, add chopped plantain pieces, roasted peanuts, chopped coriander leaves, green chilli, onion, red chilli powder and salt.
Mix thoroughly by giving a good pressure.
Squeeze a lemon on top and serve.

Notes: Make sure you fry the plantain circles right.

Simple Garlic Pickle

27 Sep

Vellullipaya Karam


Garlic 3-5 pods
Red Chilli Powder 2 tbsps
Salt 1 tbsp
Oil 3 tbsps

Method of preparation:

Remove skins and mash the garlic pods.
In a bowl, mix mashed garlic, red chilli powder, salt and oil thoroughly.
Serve with rice or rice roti or wada…

Notes: Prepare fresh when needed.

Spicy Toor Dal Rasam

26 Sep

Kandi Pappu Kattu


Toor dal 1/2 cup
Green chillies 4
Ginger 1 inch piece
Turmeric Powder a pinch
Coriander Leaves 10-15
Salt to taste


Garlic pods 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Broken Red Chillies 4
Urad dal 1 tsp
Ghee 1 tbsp

Method of preparation:

Wash and cook the toor dal in pressure cooker for 2 whistles.

Wash, remove ends and slice green chillies into halves.
Peel and finely chop ginger.
Peel and chop garlic into circles.
Wash and finely chop coriander leaves.

In a deep vessel, add cooked toor dal and pour 4 cups of water.
Add sliced green chillies and chopped ginger.
Bring to boil and simmer for 8 minutes.
Then add chopped coriander leaves, turmeric powder and salt.

Heat ghee in small skillet, add chopped garlic.
Saute for few seconds and add mustard seeds, cumin seeds, broken red chillies and urad dal.
When seeds start to splutter, remove from heat and add this to above toor dal rasam.
Serve hot with rice.

Notes: Squeeze a lemon in the end for tangy taste.

Fresh Beans with Coconut

25 Sep

Chikkudu Kaya Kobbari Iguru


Fresh flat green beans 15-20
Shredded Coconut 2-3 tbsps
Green Chillies 3
Salt to taste


Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 3
Curry Leaves 3
Hing a big pinch
Oil 1 tbsp

Method of preparation:

Remove ends, wash and finely chop green chillies.
Wash, snap the ends and chop beans into inch sized pieces.

Boil few cups of water in a saucepan.
Add chopped beans, little salt and cook for app. 5 minutes or until the beans become tender without losing the shape.
Remove from heat and strain the excess water.

Heat oil in small wok on medium high, add urad dal, mustard seeds, cumin seeds, broken red chillies, curry leaves, green chillies and hing.
When mustard seeds start to jump, add cooked beans and stir fry for a minute or two.
Finally add coconut, adjust salt and remove from heat.
Leave it closed until the time to serve with rice or roti.

Don’t overcook beans.