Archive | June, 2008

Tender Tamarind Leaves Dal

30 Jun

Chinta Chiguru Pappu


Tender Tamarind Leaves 2 cups packed
Toor Dal 1 1/2 cups
Green Chiles 4
Red Chile Powder 1 tsp
Turmeric Powder 1 tsp
Salt to taste


Fenugreek Seeds a pinch
Garlic 4 – 6 pods (lightly mashed)
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Broken Dried Red Chiles 3
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash toor dal under water and pressure cook in 3 cups of water for 3 whistles.
Remove hard stems, clean and wash tender tamarind leaves.
Remove stems, wash and slit the green chiles.

In a small vessel, add cooked toor dal, a cup of water, tender tamarind leaves, green chiles, turmeric powder, red chile powder and salt.
Boil dal until tamarind leaves turn soft.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above dal and boil dal for another minute or two.
Serve tamarind leaves dal with steamed rice and fried curd chiles.

Notes: Make sure tamarind leaves are perfectly cooked.

China Grass Custard

28 Jun

Gaddi Junnu


China Grass 1 pkt (10 gms)
Milk 1 Lt
Sugar as required

Method of preparation:

Roughly chop china grass and soak it in a cup of water for about 10 minutes.
Boil milk in a sauce pot for 5 to 10 minutes.
Pour the soaked china grass into the above milk pot and stir.
Remove the milk pot from the stove and add sufficient sugar.
Mix thoroughly and pour into serving bowls.
In two to three hours, the milk solidifies and ready to eat.
Serve them chilled if you wish.

Notes: You can also add food colors, essence or chopped cashews and raisins in the boiled milk.

Dry Mango Powder

27 Jun

Amchur Powder


Raw Mango 1

Method of preparation:

Peel, deseed and thickly slice the raw mango.
Dry the raw mango slices under sun until they are left with no moisture or until they can be broken easily.
This process might take up to 15 – 30 days depending upon the heat.
Once completely dried, break the dried mango into small pieces.
Grind the broken dried mango pieces into fine powder using a spice blender.
Store the powder tight in a clean dry jar and use when necessary.

Notes: Dry mango slices can be bought from Indian stores and ground into powder if you wish.

Vermicelli with Fenugreek Leaves

26 Jun

Semya Menthikura Upma


Vermicelli/ Semiya 1 1/2 cup
Fenugreek Leaves a small bunch
Green Chillies 4
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tbsp
Salt to taste

Method of preparation:

Remove stems, wash and slit green chillies into two.
Separate, clean and wash fenugreek leaves.
Bring to boil 6 cups of water in a sauce pot, add a tsp of oil, a tbsp of salt and vermicelli.
Boil vermicelli for 2-3 minutes or until it is left with a little bite.
Immediately pour the cooked vermicelli into a colander to drain the water.

Heat 2 tsps of oil in a pan on medium low heat, add chana dal, urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, green chillies and fenugreek leaves.
Once fenugreek leaves turn soft, add turmeric powder, vermicelli and salt.
Mix carefully and make sure all the excess moisture is gone.
Serve hot with a glass of buttermilk.

Notes: Make sure not to overcook vermicelli.

Coriander Rasam

25 Jun

Dhaniyala Charu


Coriander Seeds 2 tsps
Tomato 1 (optional)
Ginger 1 inch piece
Garlic 2 pods
Tamarind 2 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Turmeric Powder a pinch
Broken Red Chiles 2
Oil 1 tsp

Method of preparation:

Peel and roughly chop ginger.
Peel and roughly chop garlic.
Wash and finely chop tomato.
Grind ginger, garlic and coriander seeds into smooth paste.
Soak tamarind in a cup of water for few minutes and squeeze out all the pulp.

Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, asafoetida, broken red chiles and turmeric powder.
When mustard seeds start spluttering, add chopped tomato, tamarind pulp, three to four cups of water and ground masala paste.
Let the rasam boil for 5 – 10 minutes.
Season with salt and garnish with fresh cilantro leaves.
Serve hot with rice.

Notes: Make sure to adjust the tamarind according to its sourness. You can also do the talimpu at end if you wish.