Archive | February, 2009

Garam Masala

28 Feb

Garam Masala


Coriander Seeds 1/3 cup
Cumin Seeds 1 tbsp
Cinnamon Stick 1 (1 inch long)
Black Peppercorns 1 tsp
Green Cardamom Seeds 1/2 tsp
Whole Cloves 3
Bay Leaf 1 medium sized (optional)
Mace (powdered) 1/8 tsp (optional)

Method of preparation:

Heat a heavy bottomed pan on medium heat.
Dry roast each of the above ingredients except mace and bay leaf by stirring continuously until aromatic.
On a low flame, roast the bay leaf till it easily breaks.
Cool all the roasted ingredients to room temperature and grind all of them along with mace to fine powder using a spice blender.
Store the garam masala tight in a dry jar and the garam masala stays good for 2 – 3 months.

Notes: Make sure not to burn any of the ingredients while roasting.

Fenugreek Leaves Fritters

27 Feb

Menthi kura / Methi Pakodi


Fenugreek Leaves / Methi 2 cups packed
Besan / Gram Flour 3/4 cup
Tamarind Pulp 1 tbsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1 – 2 tsps
Sugar 2 tsps (optional)
Salt to taste
Oil for deep frying

Method of preparation:

Clean, pluck and thoroughly wash fenugreek leaves.

In a mixing bowl, mix together fenugreek leaves, besan, tamarind pulp, turmeric powder, red chilli powder, salt and 2 tbsps of oil with sufficient amount of water to let besan stick to the fenugreek leaves.

Heat oil in deep frying pan, take small amounts of the besan mixture and slowly drop in hot oil.
Fry them till crisp and golden brown on both sides and remove fritters onto a kitchen towel.
Repeat the same with remaining besan fenugreek mixture.
Serve methi pakodi with pickle rice or as a snack.

Notes: If you don’t like the taste of methi, reduce the amount of methi and increase the amount of besan.

Green Papaya Dal

26 Feb

Pacchi Boppaya Pappu


Raw / Green Papaya 1/2 of small one
Toor Dal 1 1/2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash toor dal under water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends,halve, remove seeds and chop green papaya into small pieces.
Remove stems, wash and slit the green chiles.

In a sauce pot, add a cup of water, green chiles, chopped green papaya, tamarind, turmeric powder and salt.
Cook covered on medium flame until green papaya pieces turn soft.
Uncover and add cooked toor dal along with half a cup of water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add this tempering / talimpu to above dal pot.
Let it boil for a minutes and then serve green papaya dal hot with steamed rice or roti.

Notes: Make sure green papaya is thoroughly cooked before adding toor dal.

Roasted Ridge Gourd Skin

25 Feb

Beerakaya Tokku Vepudu


Ridge Gourd 1
Red Chilli Flakes 1 tsp
Salt to taste
Olive Oil 1 tsp

Method of preparation:

Wash thoroughly, lightly scrape and chop off the ridge gourd skin.
Use the flesh to make any of these ridge gourd recipes which makes use of the ridge gourd flesh.
Preheat oven to 380 F.
Boil ridge gourd skin pieces in salted water till just soft. Don’t over cook.
Strain the cooked ridge gourd skins and place them on a baking tray.
Sprinkle red chilli flakes, little bit of salt and oil.
Lightly stir and spread the ridge gourd skin pieces.
Bake for 15 – 20 min until brown around the edges.
Serve hot with steamed rice and dollop of ghee.

Notes: If ridge gourd is thin without much flesh inside, go ahead and chop it into big cylinders. Squeeze out the seeds a little bit once boiled and follow the above recipe.

Ragi Flour Conjee

24 Feb

Ragi Jaava


Ragi Flour 4 tbsps
Salt to taste
Yogurt 1/2 cup
Grated Carrot 1 tbsp
Grated Cucumber 1 tbsp
Black Pepper Powder a pinch
Finely Chopped Cilantro 1 tsp

Method of preparation:

Whisk ragi flour with half a cup of water without any lumps.
Bring to boil 2 – 3 cups of water and season it with salt.
Pour diluted ragi flour into hot water by stirring continuously.
Make sure there are no lumps in the mixture, cook for a minute and remove onto a bowl.

For raita, mix together yogurt, carrot, cucumber, pepper powder, cilantro and salt.
Serve hot ragi flour conjee with a small bowl of above raita.

Notes: Make sure to add more hot water into the ragi flour conjee mixture to obtain desired consistency.