Archive | December, 2007

Bottle Gourd Halwa

31 Dec

anapakaya_halwa
Anapakaya/ Sorakaya Halwa

Ingredients:

Bottle gourd/ Lauki 1 (small n tender)
Sugar 1/2 – 1 cup
Almonds 10-15
Green Cardamom 1
Milk 1 cup
Ghee 1 tbsp

Method of preparation:

Bruise the cardamom and crush the seeds inside.
Wash, remove ends, peel and grate bottlegourd on thicker side and keep aside.
Chop the almonds coarsely.
Heat a tsp of ghee in small pan, add chopped almonds and saute until they turn golden brown.

Heat ghee in a non-stick pan on medium high, add grated bottle gourd and stir for about 5-10 minutes or until bottle gourd turns light brown.
Now add milk, crushed cardamom seeds and simmer for 10-15 minutes stirring occasionally.
When most of the milk is evaporated, add sugar, almonds and give it a quick stir.
Let it stay on medium heat for about 5 minutes or until the sugar starts to caramalize.
Serve hot or chilled.

Notes:
Store tight and refrigerate for few days.

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Dalia Chutney

29 Dec

senagapappu_pacchadi
Gulla Senagapappu Pacchadi

Ingredients:

Dalia/ Roasted Gram 1 cup
Green Chillies 2
Salt to taste

Talimpu:

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

Method of preparation:

Remove stems, wash and coarsely chop green chillies.
Grind dalia and green chillies into fine powder using a spice blender.

In a bowl, mix in dalia green chilli powder, salt and half to one cup of water.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, remove from heat and add this to above bowl.
Mix thoroughly and serve with idly, dosa, etc…

Notes: Vary the consistency of the chutney by using sufficient water.

Beetroot Raita

28 Dec

beetroot_raita

Ingredients:

Beetroot 1 bulb
Plain Yogurt 2 cups
Green Chilli 1
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 8
Oil 2 tsps

Method of preparation:

Remove ends, peel and wash beetroot.
Grate each bulb on thicker side of the grater and keep aside.
Remove stem, wash and slice green chilli.

Heat oil in a pan, add all talimpu ingredients in order along with green chilli.
When urad dal turns light brown, add grated beetroot.
Mix together, sprinkle salt and cook covered for about 5 minutes.

In a bowl, add yogurt and above cooked beetroot.
Mix thoroughly and serve.

Notes: Don’t overcook beetroot.

Spinach Stir-Fry

27 Dec

palakura_vepudu
Palakura Talimpu

Ingredients:

Spinach 25-30 leaves
Onion 1 small
Green Chilli 1
Ginger 1/2 inch piece
Turmeric Powder a pinch
Salt to taste

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Oil 1 tbsp

Method of preparation:

Clean, wash and coarsely chop spinach(if big leaves).
Remove stem, wash and slit green chilli into two.
Peel and finely chop ginger.
Peel and chop onion.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal turns light brown, add green chilli, ginger and onion.
Stir fry until onion turns translucent, then add spinach, turmeric powder and salt.
Cook covered for few minutes or until the spinach wilts by stirring ocassionally.
Serve hot with rice.

Notes: Make sure spinach is cooked well without smelling raw.

Chickpea Dal

26 Dec

chickpea_dal
Senagala Pappu

Ingredients:

Chickpeas 1 cup
Green Chiles 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1/2 tsp
Broken Red Chillies 4
Asafoetida a big pinch
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Soak chickpeas in water overnight.
Pressure cook in 3 cups of water for 2 whistles.
Remove stems and slice green chillies into halves.

In a deep pot, add the cooked chickpeas and mash them with a hand blender.
Add 1 or 2 cups of water, sliced green chiles, turmeric powder and salt.
Simmer for 10 to 15 mintues.

Heat oil in a pan, add urad dal, mustard seeds, cumin seeds, red chillies and curry leaves.
Then add asafoetida, remove from heat and add this talimpu to above chickpea dal.
Serve hot with rice or roti.

Notes: Don’t overcook chickpeas. You can also blend the soaked chickpeas and then simmer the whole dal for half an hour.