Archive | February, 2008

Dahi Wada

29 Feb

Avada / Aavada / Perugu Wada


Urad dal 1 cup
Salt to taste
Oil for deep frying

Yogurt 2 cups
Green Chiles 2-3
Ginger 1 inch piece
Turmeric Powder a pinch
Fresh Cilantro few leaves
Spicy Boondi few tbsps


Fenugreek Seeds a big pinch
Urad dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Curry Leaves few
Oil 1 tbsp

Method of preparation:

Soak urad dal in water for 1-2 hours.
Grind the soaked urad dal with little salt into smooth paste adding minimum amount of water.

Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chiles.
Coarsely grind ginger and green chiles.

In a wide vessel, whisk together yogurt, above ginger green chilli paste, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and pour into above yogurt bowl.
Fill another wide vessel with water and keep aside.

In a deep pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, take little amount of urad dal paste, place in on left hand and flatten it.
Make a small hole in the middle and slowly leave in hot oil.
Repeat the same until there is some space in oil.
Fry the wada on both sides until light brown.

Remove fried wada from hot oil with a strainer and soak in above water vessel for few seconds.
Then tranfer the wadas from water vessel to yogurt vessel.
Repeat the same with all the fried wadas.
Leave the wadas in yogurt for atleast 15 min. to soak up all the flavors.
Just before serving, garnish dahi wada with cilantro and boondi.

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

Tamarind Ginger Pickle

28 Feb

Allam Pacchadi


Ginger 5-7 inch piece
Tamarind 2 inch sized ball
Green Chiles 2-3
Jaggery (grated) 2-3 tbsps
Turmeric Powder a pinch
Salt to taste


Fenugreek Seeds Powder a pinch
Urad Dal a big pinch
Mustard Seeds a big pinch
Cumin Seeds a big pinch
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Remove ends, wash and slice green chiles.
Peel and mash ginger thoroughly.

Soak tamarind in 2 cups of water and extract all the pulp discarding any viens.
Boil the tamarind extract until it thickens a little.

Heat oil in a sauce pan, add all talimpu ingredients in order.
Then add sliced green chiles and mashed ginger.
Finally add reduced tamarind extract, jaggery, turmeric powder and salt.
Adjust the seasonings and boil for few more seconds.
Remove from heat, cool it down, store tight and refrigerate.
Serve with idly, dosa, vada….

Notes: Roast the fenugreek seeds until golden brown, powder them and store tight for further use.

Fried Okra

27 Feb

Bendakaya Vepudu


Okra 10-15
Green Chiles 2
Turmeric Powder a big pinch
Salt to taste
Oil 5 tbsps

Method of preparation:

Remove ends, wash and finely chop green chiles.
Wash and pat dry okra.
Remove ends and chop them into small circles.

Heat oil in a pan on medium-high heat.
Add chopped okra and stir fry for 3-5 minutes.
Then add chopped green chiles.
Stir-fry until the okra turns little crisp.
Remove onto absorbent paper.
Sprinkle turmeric powder and salt on fried okra.
Serve with hot rice .

Notes: You can crisp them to almost dark brown if you wish.

Fenugreek Seeds Dosa

26 Feb

Menthi Atlu / Methi Seeds Dosa


Fenugreek Seeds 5 tbsps
Rice Flour 6-8 cups
Plain Yogurt 2-3 cups
Red Onion 1
Green Chillies 2
Salt to taste

Method of preparation:

Peel and finely chop red onion.
Remove stems, wash and chop green chiles.

Soak fenugreek seeds in water for 3-4 hrs.
Once fenugreek seeds are soft from inside, grind them into smooth paste adding little water.

In a mixing bowl, add rice flour, yogurt, fenugreek seeds paste and salt.
Whisk all ingredients thoroughly adding least amount of water required to make it into smooth and somewhat thick paste.
Cover and leave it overnight (or abt. 5 hrs) to ferment.

Heat a flat non-stick pan on medium-high heat.
When the pan gets very hot, take a ladle full of fermented dosa batter and pour from few inches above onto the hot pan.
Don’t spread with the ladle, add a tsp of oil around the freely formed dosa.
Then add a handful of chopped onions and few chillies on top of dosa.
Once the bottom seems to turn golden brown, turn on the other side.
Leave for few seconds on the other side to cook a little and remove onto serving plate.
Repeat the process until all the dosa batter is finished.
Serve the methi dosa hot with any chutyney.

Notes: Methi seeds dosa (menthi atlu) is supposed to be soft and thick. It turns bitter if crisped. If dosa seems to break, or is too thick, add little rice flour or adjust water quantity.

Easy Potato Fry

25 Feb

Bangala Dumpa Vepudu


Potatoes 3-6
Garlic 4 pods
Red Chilli Powder 1-2 tsps
Salt to taste
Oil 2 tbsps

Method of preparation:

Peel and halve the garlic pods.
Wash, peel and chop potatoes into small cubes.
Soak the chopped potatoes in water until needed.
Heat oil in a pan on medium-high heat, add chopped potatoes and salt.
Cook covered for about 3-5 minutes stirring ocassionally.
Remove the lid, add garlic and stir fry for 3-5 more minutes.
When potatoes are well cooked and turn little crisp on outside, remove from heat.
Add chilli powder and mix thoroughly to coat all the pieces.
Serve hot with rice and ghee.

Notes: You can also boil the potatoes separately and then fry them in oil.