Archive | January, 2008

Malabar Spinach Dal

31 Jan

bacchali_pappu
Bacchali Aaku Pesara Pappu

Ingredients:

Malabar Spinach 1 bunch
Moong Dal 1 cup
Tamarind 1 inch ball
Onion 1
Green chillies 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 pinch
Oil 2 tsps

Method of preparation:

Wash thoroughly and chop malabar spinach leaves.
Remove stems, wash and slice green chillies into halves.
Peel and finely chop onion.
Soak tamarind in water for few minutes.
Extract thick tamarind pulp and discard any veins.

In a pot, bring to boil 4 cups of water.
Add moong dal and let it cook for around 20 minutes on medium flame.

Heat oil in a vessel, add all talimpu ingredients in order.
When dal changes color, add green chillies and onion.
When onion turns translucent, add spinach, tamarind extract, turmeric powder and salt.
Cook covered until the spinach is cooked.
Add this spinach mixture to above cooked moong dal and bring it to a bubble.
Serve hot with rice.

Notes: You can use toor dal instead of moong dal in the same manner.

Ginger Rasam

30 Jan

allam_charu

Allam Charu

Ingredients:

Ginger 1 inch piece
Green Chilli 1
Tamarind 1 inch sized ball
Fenugreek Seeds a pinch
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3
Turmeric Powder a big pinch
Salt to taste
Ghee 1 tsp

Method of preparation:

Peel, wash and mash ginger.
Remove stem, wash and slice green chilli.

Heat ghee in a deep vessel, add fenugreek seeds, urad dal, mustard and cumin seeds.
When dal changes color, add green chilli, asafoetida and curry leaves.
Then add 5 cups of water, tamarind, tumeric powder and salt.
Bring to boil and add mashed ginger.
Close the lid and simmer for a minute.
Serve hot with rice.

Notes: Alternatively, add all the ingredients raw and bring to boil for different taste.

Spicy Boondi

29 Jan

boondi_karam
Karam Boondi

Ingredients:

Besan/ Senagapindi 2 cups
Water 1 -1 1/4 cup
Soda-bi-carb a small pinch
Oil for deep frying
Garlic Pods 4 small
Curry Leaves 10
Red Chilli Powder 1 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated spoon to shield the oil.
Pour the batter onto the perforated spoon one spoon at a time.
Make sure to tap the perforated spoon to let the batter fall through the holes.
Stop when the wok is filled with boondi, let them turn little crisp.
Remove the boondi onto absorbent paper with the help of a skimmer before they turn dark brown.
Repeat the process until all the besan batter is finished.

Heat oil in a pan, add garlic cloves.
When they start to change color, add curry leaves.
Remove from heat and cool it down.
In a mixing bowl, add the fried boondi, fried garlic cloves, curry leaves, red chilli powder and salt.
Mix thoroughly and serve.

Notes: Make sure the besan batter is on thinner side rather than on thicker side.

Spinach Raita

28 Jan

palak_spring
Palakura Perugu Pacchadi

Ingredients:

Spinach 15-25 leaves
Spring Onions 2 stalks
Yogurt 2-3 cups
Garlic 3 cloves
Green Chillies 2
Cumin Seeds 1 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Wash and finely chop spinach.
Wash, trim and chop spring onions with the greens.
Peel and chop garlic.
Remove stems, wash and slice green chillies.

Heat oil in a pan, add cumin seeds, green chillies, garlic, spinach and spring onions.
Stir-fry for few minutes or until the spinach is cooked thoroughly.
Season with salt and remove from heat.

In a bowl, add yogurt and above spinach mixture.
Mix thoroughly and serve.

Notes: You can add turmeric powder or red chilli powder for color.

Peanut Chutney

26 Jan

peanut_chutney
Veru Senagapappu/ Pallilu Pacchadi

Ingredients:

Raw Peanuts/ Groundnuts 1 cup
Fresh Coconut (scraped) 3 tbsps
Green Chillies 2
Salt to taste
Oil 1 tbsp


Talimpu:

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

Method of preparation:

Remove stems, wash and roughly chop green chillies.
Heat a tbsp of oil in a pan on medium heat, add peanuts and stir-fry to roast them until they turn golden brown.
Grind roasted peanuts along with coconut, green chillies and salt into smooth paste adding sufficient water.
Remove onto serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, remove from heat and pour into above peanut chutney bowl.
Mix thoroughly and serve with idly, dosa, etc…

Notes: Alternatively, use roasted peanuts to ease the process and adjust the salt accordingly, if they are salted.