Archive | October, 2007

Fried Methi in Yogurt

31 Oct

Menthi Majjiga


Plain Yogurt 2 cups
Green Chilli 1
Coriander Leaves 6-8 leaves
Curry Leaves 2-4
Turmeric Powder a pinch
Salt to taste


Fenugreek Seeds 1/4 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tbsp

Method of preparation:

Wash and chop cilantro and curry leaves roughly.
Remove stem, wash and chop green chilli into circles.
In a bowl, mix together yogurt, chopped cilantro, chopped curry leaves, chopped green chillies, turmeric powder and salt.

Heat oil in small pan, add all talimpu ingredients in order.
When fenugreek seeds turn dark brown, remove from heat and add this talimpu to above yogurt bowl.
Mix thoroughly and serve with rice and a slice of onion.

Notes: Add curry leaves and green chilli to talimpu for a different taste.


Potato Rasam

30 Oct

Bangala Dumpa Pulusu


Potato (Idaho) 1
Onion 1
Green Chillies 3
Turmeric Powder a pinch
Tamarind 1 and 1/2 inch sized ball
Garlic Pods 3-5
Cilantro 20-30 leaves
Salt to taste


Fenugreek seeds a pinch
Urad dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Broken red chillies 3
Curry leaves 5
Oil 1 tbsp

Method of preparation:

Wash, peel and chop potato into cubes.
Soak them in cold water until needed.

Peel and chop onion. Remove stems and slice green chillies.
Peel and mash lightly garlic pods.
Soak tamarind in a cup of water for 15 minutes and extract all the juice.
Wash and roughly chop cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When dal turns light brown, add mashed garlic pods, sliced green chillies, chopped onion and potato cubes.
Cook covered for a minute and add tamarind extract, 4-5 cups of water, turmeric powder and salt.
Let the rasam boil until it comes to required consistency.
Garnish with chopped cilantro and serve hot with rice.

Notes: If rasam turns too watery, then mix tbsp of rice flour with few tbsps of water and add to it.

Cabbage Talimpu

29 Oct

Cabbage Talimpu


Cabbage 1 small
Onion 1
Baby Carrots 3
Green Chillies 3
Ginger 1 inch piece
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove outer leaves and finely chop cabbage.
Remove stems, wash and finely chop green chillies.
Finely chop onion, ginger and carrots.

Heat oil in a wide pan, add all talimpu ingredients in order.
When dal turns light brown, add finely chopped green chillies, ginger and onion.
Once the onion is almost translucent, add chopped cabbage, carrots, salt and turmeric powder.
Give it a quick stir and cook covered for a minute or two.
Stir again and cook until done.
Serve with rice or roti.

Notes: Don’t add water to this recipe in any stage.


27 Oct

Andhra Thopa


Raw Rice 1 cup
Grated Coconut 1 cup
Jaggery (grated/ pound) 1 1/2 cup
Green Cardamom 3
Ghee 1 tbsp

Method of preparation:

Bruise the cardamom for the seeds and mash them lightly.
Grind rice into somewhat fine powder using a blender.
Then add grated coconut, a cup or two of water and give it a quick blend using the blender.

Heat a non stick pan on medium-low heat, add ghee and ground rice coconut paste.
Add grated jaggery, cardamom powder and frequently stir the mixture until all the water evaporates.
Grease a plate with ghee, add the reduced mixture and spread evenly about 1/2 inch thick.
Let it cool down and then cut into required shape and serve.

Notes: Some people soak the rice for 12 hours before grinding it with coconut.

Spicy Sambar

26 Oct

Ammamma Anapakaya Sambar


Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste


Whole Dried Red Chiles 6-8
Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick


Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method of preparation:

Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc…

Notes: You can also grind few tbsps of grated coconut along with tomato and add to sambar.