Archive | November, 2007

Vermicelli with Moong Dal

30 Nov

Semya Pesarapappu


Vermicelli/ Semiya 1 1/2 cup
Moong Dal 1/2 cup
Turmeric Powder a pinch
Green Chillies 5
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 3
Curry Leaves 5
Oil 2 tbsps
Salt to taste

Method of preparation:

Remove stems, wash and slit green chillies into two.

Bring to boil 6 cups of water in one pot and add a tsp of oil, salt and vermicelli.
Boil for 2-3 minutes until the vermicelli is just cooked and soft without getting mushy.
Immediately pour the cooked vermicelii into a colander and drain all the water.

Bring to boil 4 cups of water in another pot and add moong dal and salt.
When moong dal becomes soft without losing its shape, strain the excess water and keep aside.

Heat remaining oil in a pan, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, green chillies and curry leaves.
When green chillies turn pale, add turmeric, vermicelli and moong dal.
Mix thoroughly and carefully not to make it mushy and adjust salt if required.
Serve hot.

Notes: Make sure not to overcook vermicelli.


Sweet Rice Flour Balls

29 Nov

Chanividi Vundalu/ Paakundalu


Rice 1 cup
Sugar 1/2-3/4 cup
Dry Coconut (minced or grated) 1 tbsp
Ghee 1 tbsp
Oil for deep frying

Method of preparation:

Soak rice in water for 6-8 hrs.
Drain rice onto absorbent cloth and spread on single layer.
Dry the rice in sun until it becomes almost dry.
Once slightly wet, grind rice into fine powder.
Follow the recipe before the ground rice becomes dry.

Heat 1 tsp of ghee on small pan, add dried coconut and fry until it turns light brown.

Heat small pot on medium-high heat, add sugar and 1/4 cup of water.
Stir frequently until sugar mixture attains the consistency somewhat thinner than that of honey.

Then add the ground rice, fried dried coconut and remaining ghee.
Mix thoroughly without any lumps and let it cool down.

Take small golf sized balls out of the cooled rice flour mixture and keep aside.

Heat oil in wok on medium-high flame, drop one ball at a time.
Fry until they turn golden brown on all the sides.
Drain onto absorbent paper and serve.

Notes: Store in tight container and they stay for weeks fresh.

Cashew Rawa Upma

28 Nov

Jeedi Pappu Thella Godhuma Nooka Upma


Sooji 1 cup
Cashews 1/4 cup
Green Chillies 2
Ginger 1 inch piece
Salt to taste


Chana Dal 1 tsp
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 3
Broken Red Chillies 2
Oil 2 tbsps

Method of preparation:

Chop cashews roughly into small pieces.
Remove stems and finely chop green chillies.
Wash, peel and chop ginger finely.

Heat oil in a wok on medium flame, add cashews and stir fry for few seconds.
Then add all talimpu ingredients in order.
When dal turns light brown, add chopped green chillies and chopped ginger.
Pour 2 cups of water and bring to boil.
When water starts bubbling, add sufficient salt and then sooji.
Give it a quick stir, close the lid and remove from heat.
Leave for 5 minutes for sooji to be completely cooked
Serve hot with spicy powder.

Notes: Add a dollop of pure ghee at end for enhanced taste.

Masala Dosa

27 Nov



Urad Dal 1 cup
Rice 2 1/2- 3 cups
Salt to taste
Oil as required

Potato Filling

Method of preparation:

Soak rice and urad dal separately in water for 4-6 hrs.
Grind rice and urad dal into smooth paste adding water if needed.
Mix both rice and urad dal pastes to form dosa batter.
Leave the dosa batter overnight to ferment.

To the above fermented batter, add salt and water if required to obtain the consistency which is not too thick or thin.
Heat a griddle on high flame, spread a tsp of oil to cover the whole griddle.
When griddle gets smoking hot, pour a ladle full of dosa batter on it and spread with the bottom of ladle in spiral motion to form a circular and thin dosa.
When the bottom side of dosa gets golden brown, turn on other side for few more seconds.
Fill the dosa with potato filling and serve hot with any chutney.

Notes: You can also add 2 cups of rice flour to urad dal paste and leave it to ferment overnight.

Simple Taro Root Fry

26 Nov

Chama Dumpala Vepudu


Taro Root/ Arvi 5-8
Tamarind 1 inch sized ball
Garlic 3-5 pods
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 2
Curry Leaves 8-10
Oil 2 tbsps
Salt to taste

Method of preparation:

Crush and peel the garlic.
Soak taro root in water and pressure cook along with tamarind for 2-3 whistles.
Once cooled to room temperature, peel the taro root.

Heat oil in a wok, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies and curry leaves.
Then add boiled and peeled taro root.
With a spatula, cut the taro root roughly into small cubes.
Alternatively you can cut the taro root right after peeling.

Stir fry for a minute or two and add crushed garlic pods and salt.
When the outside of the taro root turns golden brown, sprinkle turmeric powder and red chilli powder.
Remove from heat, give it a quick stir and serve with rice.

Notes: Skin comes off easily if taro root is cooked until soft and little mushy.