Archive | January, 2009

Chakkara Pongali

31 Jan

chakkara_pongali
Chakkara Pongal

Ingredients:

Raw Rice 1/2 cup
Split Moong Dal 1/4 cup
Sugar 1 cup
Fresh Coconut 3 (2 x 2 pieces)
Green Cardamom 1
Raisins 4
Cashews 5
Ghee 1 tbsp

Method of preparation:

Chop fresh coconut into very small pieces or grate it on thick side.
Bruise the cardamom, remove the seeds and crush them into fine powder.

Heat 3 – 4 cups of water in a sauce pot on medium flame.
Add moong dal and boil till its more than half cooked.
Now add rice, cardamom powder and cook by stirring occasionally until rice turns soft and breaks apart.
Increase the flame and stir continuously to evaporate any excess water.
Stir in sugar and let the syrup thicken a bit.

Heat ghee in a pan, add chopped cashews, raisins, fresh coconut and fry until golden brown.
Add this to above rice pot and cook for a minute.
Serve hot or cold.

Notes: Make sure moong dal is cooked thoroughly before adding sugar.

Pearl Onions in Yogurt

30 Jan

perugu_tomato
Ullipaya Majjiga Charu

Ingredients:

Plain Yogurt 2 cups
Pearl Onions 7 – 10
Grape / Cherry Tomatoes 3
Green Chiles 2
Ginger 1 inch piece
Dried Mint Leaves a big pinch
Turmeric Powder a big pinch
Salt to taste

Talimpu:

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

Method of preparation:

Peel, remove ends and wash pearl onion.
Wash grape tomatoes.
Remove stems, wash and chop green chiles.
Peel and mince ginger.

Whisk yogurt in a bowl with 3/4th cup of water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger and onions.
When onion turns little translucent, add tomatoes, mint leaves, turmeric powder and salt.
When tomatoes start to soften, remove from heat and add this to yogurt bowl.
Stir and serve with steamed rice.

Notes: Add fenugreek seeds powder instead of fenugreek seeds to enhance its flavor.

Snake Gourd with Telagaku

29 Jan

potlakaya_telagaku
Potlakaya Telaga pindi Aku Kura

Ingredients:

Snake Gourd 1 small
Telaga pindi Aku (Achyranthes-sanguinolenta) 1 small bunch
Green Chiles 2
Garlic 6 cloves
Salt to taste

Talimpu:

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

Method of preparation:

Wash, remove ends, lightly peel and cut snake gourd into 4 inch long cylinders.
Now remove all the seeds and chop snake gourd cylinders into thin circles (app. 2 cups).
Clean, pluck and thoroughly wash telaga pindi leaves.
Remove stems, wash and slit the green chiles.
Peel the garlic cloves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves, green chiles and telagapindi leaves.
Once leaves wilt a bit, add snake gourd circles and salt.
Cook covered on low – medium flame until snake gourd circles are soft and thoroughly cooked.
Serve hot with chapati or steamed rice and dollop of ghee.

Notes: Make sure not to under cook snake gourd.

Gooseberry Pickle

28 Jan

amla_chutney
Usirikaya Nilava Pachadi / Amla Pickle

Ingredients:

Gooseberries / Amla 2 cups
Turmeric Powder 2 tbsps
Salt 3/4 – 1 cup
Cumin Seeds 1 tsp
Fresh Red / Green Chiles 2
Cilantro few sprigs

Method of preparation:

Clean, wash, pluck and pat dry cilantro leaves.
Remove stems, wash and pat dry green chiles.

Wash gooseberries and pat them dry.
Leave the gooseberries under sun for few hours if possible to make sure they are completely dried.
Use a knife to make multiple deep slits on each gooseberry.
Apply turmeric powder and if possible pound the gooseberries a little with pestle.
Traditionally, big mortar and pestle is used to pound the gooseberries.

Store all the mashed gooseberries in a clean dry ceramic jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.

When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chiles in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.

Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember to use the pickle made of these within a few days.

Whole Moong Rasam

27 Jan

pesala_kattu
Pesara Kattu

Ingredients:

Whole Moong 1 cup
Ginger 1/2 inch piece
Red Chile Powder a pinch
Coriander Powder 1 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

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

Method of preparation:

Peel and grate the ginger.
Soak whole moong in water overnight and pressure cook in 3 cups of water for 4 whistles.
Once cooled to room temperature, mash the cooked whole moong dal completely with a hand blender.
Use a net strainer to discard skin and take the obtained moong dal liquid in a sauce pan.

Heat the sauce pan containing moong dal liquid on medium heat.
Add a cup of water if the strained liquid is too thick.
Stir in grated ginger, red chile powder, roasted coriander powder and turmeric powder.
Boil for around 5 minutes and prepare the following tempering.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above sauce pan.
Stir and serve hot with steamed rice and rice crackers.

Notes: Make sure whole moong is thoroughly cooked before blending it.