Archive | August, 2008

Coconut Rice Balls

30 Aug

Kobbari Kudumulu


Rice Rawa 1 1/2 cups
Scraped Coconut 3/4 cup
Salt to taste
Oil 1 tbsp
Ghee 1 tsp

Method of preparation:

Coarsely grind plain sona masoori rice in a spice blender to get rice rawa.

Bring to boil 3 cups of water in a sauce pan.
Add oil, salt and rice rawa to the above pan and stir.
Cook covered on low – medium flame until the rawa is completely cooked without any moisture.

In a mixing bowl, mix lightly hot cooked rice rawa, scraped coconut with a tsp of ghee.
While the cooked rawa is still warm, take a scoop of the above mixture and roll it into medium sized balls.
Repeat the same until all the rawa is finished.
Serve coconut rice balls with coconut chutney or ginger pickle and mango pickle.

Notes: Make sure rice rawa is thoroughly cooked before adding coconut.

Date Chutney

29 Aug

Karjuram Pachadi


Seedless Dates 1 cup
Roasted Coriander Powder 1/2 tsp
Roasted Cumin Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Tamarind Extract 1 tsp
Grated Jaggery 1 – 2 tbsps
Salt a pinch

Method of preparation:

Grind the dates with all the remaining ingredients into smooth paste using a spice blender.
Serve with snacks like samosa or use as a dressing once diluted.

Notes: If dates are hard, soak dates in water for half an hour to one hour.

Banana Stem with Moong Dal

28 Aug

Arati Doota Pesarapappu Kura


Banana Stem 5 inch long
Split Moong Dal 3/4 cup
Green Chiles 4
Salt to taste


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

Method of preparation:

Chop the hard cover off the banana stem.
Chop the inner core of banana stem into thin circles and then into small cubes.
Soak the chopped banana stem in water to which a tbsp of yogurt has been added.
Remove any hard fibre that sticks to knife while cutting the banana stem.
Remove stems, wash and slit the green chiles.

Bring to boil few cups of water, add chopped banana stem and salt.
Boil the water until the banana cubes cook and turn soft.
Strain the cooked banana cubes and keep aside.
Bring to boil few cups of water in another saucepan, add moong dal.
Boil until the moong dal is just cooked without getting mushy.
Strain the moong dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, cooked banana cubes, cooked moong dal and saute until excess water evaporates.
Serve with steamed rice and ghee.

Notes: Cook banana stem and moong dal properly.

Milk Puri

27 Aug

Palalo Puri


Plain Flour 1 cup
Salt a pinch
Oil for deep frying
Plain Milk 2 cups
Sugar 1 – 1 1/2 cups
Ghee 1/2 tsp

Method of preparation:

Mix plain flour and salt together into tight dough using enough water.
Take lime sized balls out of the dough and roll each of them into 6 – 8 inch diameter circle.

Heat ghee in small pan, add crushed almonds and pistachios.
Fry for a minute or until they change color and reserve for garnish.

Heat oil in a deep frying pan on medium high heat.
Slowly drop each rolled out puri into hot oil and fry briefly on both sides until it changes color and puffs up a little.
Remove onto absorbent paper.

Bring milk to boil, remove from heat, add sugar and stir.
Dip each fried puri into hot milk, fold twice and remove onto a bowl.
Repeat the same with remaining puris. Pour any left over milk onto the puri bowl.
Garnish with roasted almonds and pistachios and serve hot or cold.

Notes: Don’t store the puri for more than 5 hrs.

Moth Beans Upma

26 Aug

Matki / Bobbarlu Upma


Rice Rawa 1 cup
Moth Beans / Bobbarlu 1/2 cup
Green Chiles 2
Ginger 1 inch piece
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves few
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Soak moth beans in water overnight.
Remove stems, wash and chop green chiles.
Wash, peel and mince the garlic.

Heat oil in a heavy bottomed pan, add all talimpu ingredients in order.
When dal changes color, add green chiles and garlic.
Stir for few seconds and add soaked moth beans and 2 cups of water.
Boil the water for a minute, add rice rawa and salt.
Mix thoroughly and cook covered on low flame for about 5 – 10 minutes or until all the water is evaporated.
Serve hot with any mango pickle.

Notes: You can do the whole process in electric rice cooker. Rice rawa is nothing but ground raw rice. You can grind the raw rice but make sure not to powder the rice.