Archive | October, 2008

Powdered Whole Moong Fritters

31 Oct

pesarapindi_billalu
Pesara Pindi Billalu

Ingredients:

Whole Moong Powder 1 cup
Cumin Seeds 1 tsp
Green Chile Paste 1 tsp
Soda bi carb a pinch
Curry Leaves 4
Salt to taste
Oil for deep frying

Method of preparation:

In a mixing bowl, mix together moong powder, cumin seeds, green chile paste, curry leaves, soda bi carb and salt into thick dough using enough water.
Take small amount of the prepared dough, flatten it on the palm and keep aside.
Prepare the remaining dough in similar way into thin discs.

Heat oil in a deep frying pan.
Slowly drop the prepared moong powder discs into hot oil.
Fry on both sides until brown and remove onto absorbent paper.
Serve immediately.

Notes: Whole moong powder is obtained by grinding equal ratio of whole moong and raw rice into fine powder.

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Sago in Milk

30 Oct

saggu_paramannam
Saggu Biyyam Paramannam

Ingredients:

Milk 2 cups
Sago / Sabudana 1/2 cup
Sugar 3/4 cup
Cashews 4
Raisins 4
Ghee 1 tbsp

Method of preparation:

Heat ghee in a pan, add cashews and raisins.
Fry until cashews turn golden brown and remove onto a bowl.

Bring milk to boil, add sago and cook by stirring frequently until the sago pearls turn transparent.
Remove from heat, add sugar and Stir thoroughly.
Garnish with fried cashews and raisins.
Serve hot or cold.

Notes: Make sure to add more milk according to the size of the sago pearls.

Tender Green Chile Curry

29 Oct

pacchi_kura
Pacchi Mirapakayala Gasagasala Kura

Ingredients:

Tender Fresh Green Chiles 20 – 25
Poppy Seeds 1/2 cup
Freshly Grated Coconut 1 cup
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove stems, wash and lightly slit green chiles.
Grind poppy seeds, grated coconut and salt into thick paste adding enough water.

Heat oil in a pan, add green chiles and fry for few seconds.
Then add ground poppy seeds and coconut paste into the pan.
Stir fry until most of the moisture has gone.
Serve hot with steamed rice and dollop of ghee.

Notes: Make sure to select tender green chiles for this recipe.

Vakkaya Pachadi

28 Oct

vakkaya_pachadi
Vakkaya Kobbari Pachadi

Ingredients:

Vakkaya app. 1/2 cup
Fresh / Frozen Grated Coconut 1 cup
Fresh Green Chiles 4
Salt to taste

Talimpu:

Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3 – 6
Oil 1 tsp

Method of preparation:

Wash, halve, deseed and roughly chop vakkaya.
Remove stems, wash and chop green chiles.
Coarsely grind grated coconut, chopped vakkaya, green chiles and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above ground chutney.
Mix thoroughly and serve with steamed rice, idly, dosa etc…

Notes: Adjust the coconut according to the sourness of vakkaya.

Junnu Chips

27 Oct

junnu_chips
Junnu Chips

Ingredients:

Colostrum Milk / First milk of cow 500 ml
Sugar 200 gms app.

Method of preparation:

Run the colostrum milk through muslin cloth to remove all the impurities.
Pour the milk into pot. (Donot dilute the milk which is the case while making junnu/ posu).
Pour few cups of water into pressure cooker, slowly place the milk pot inside and pressure cook for 3 whistles. Alternatively steam until its completely cooked and thick.
Cool the steamed milk to room temperature, chop it into blocks and grate it into long chips using thick side of a box grater.

Heat a sauce pan on high heat, add sugar and a cup of water.
Stir frequently until sugar mixture caramalize and thicken a bit.
Stir in grated milk and let all the sugar syrup stick to the grated chips.
Serve hot or cold.

Notes: Make sure you use colostrum milk which helps in making thicker and fuller chips.