Archive | February, 2009

Masala Bread Upma

23 Feb

Seyal Dabal


White / Wheat Bread 4 – 6 slices
Green Chiles 2
Onion 1
Tomato 1
Turmeric Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Coriander Powder 2 tsps
Lemon 1
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Cilantro few sprigs
Salt to taste

Method of preparation:

Chop the bread roughly into small pieces.
Remove stems, wash and finely chop green chiles.
Wash, peel and finely chop onoin.
Wash and finely chop tomato.
Clean, wash and finely chop cilantro.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida, green chiles and onion.
When onion turns translucent, add tomato, turmeric powder, red chile powder, coriander powder and salt.
Pour a cup of water and once it boils, add cut bread pieces.
Stir thoroughly to let bread pieces absorb all the water and cook covered for few seconds.
Squeeze half a lemon on top, stir and remove from heat.
Garnish with chopped cilantro and serve hot.

Notes: Make sure there is enough water for bread slices to absorb.

Caramalized Crisp Diamonds

21 Feb

Teepi Kajalu / Chakrabanalu


Plain Flour / Maida 1 1/2 cups
Sugar 1 cup
Salt a pinch
Oil 1/4 cup
Water as required
Oil for deep frying

Method of preparation:

Boil sugar with half a cup of water until the syrup thickens and resembles somewhat like honey.

Heat quarter cup of oil in a small pot until smoking hot.
In a mixing bowl, mix plain flour and salt together.
Pour the hot oil onto the above mixture.
Carefully fold the mixture and slowly add water and knead into a somewhat tight dough which doesn’t stick to fingers.

Make dough into round ball and roll it out into circular thin layer dusting little bit of flour if required.
Using a knife, make one inch wide vertical cuts on the rolled out circle to make long strips.
Make another sweep of cuts with the knife with a slight slant to make 1 -2 inch diamonds.

Heat oil in a frying pan on medium flame, add the cut diamonds into hot oil in two batches.
Once the diamonds turn very light brown, remove onto a wide plate.
Pour the sugar syrup on top of the crisped diamonds and stir carefully.
Once cooled, store tight and they stay fresh for months.

Notes: Don’t overfry kajalu.

Ridge Gourd with Sesame Seeds

20 Feb

Beerakaya Nuvvulu Kura


Ridge Gourd / Turai 1
Sesame Seeds 1 1/2 tbsps
Garlic 4 small cloves
Whole Red Chiles 1 – 2
Cumin Seeds a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 8
Oil 2 tsps

Method of preparation:

Scrape, wash, remove ends, remove skin leaving a little for crunch and chop ridge gourd into 2 inch long pieces.
Remove stems and deseed dried red chiles.
Peel the garlic cloves.
Grind sesame seeds, broken red chiles, cumin seeds and salt into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add ridge gourd pieces and salt.
Cook covered on medium flame until ridge gourd becomes tender.
Uncover, stir in sesame seeds powder and fry for a minute.
Serve hot with steamed rice or roti.

Notes: Before starting cooking, make sure ridge gourd is tender and doesn’t contain big seeds inside.

Poha Chiwda

19 Feb

Atukulu Mixture


Thin Poha / Flattened Rice 4 – 5 cups
Raw Peanuts 1/2 cup
Dalia / Roasted Gram 1/2 cup
Grated Dry Coconut 1/2 cup
Green Chiles 2
Broken Dried Red Chiles 5
Garlic 4 cloves (optional)
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1 tsp
Curry Leaves a handful
Salt to taste
Oil 4 tbsps

Method of preparation:

Heat a wide pan on medium – low heat, add thin poha and roast until it breaks easily.
Heat a tsp of oil in a pan, add raw peanuts and fry them till crispy brown.
Remove stems, wash and slice the green chiles.
Peel and lightly crush the garlic cloves.

In a big mixing bowl, add roasted poha, fried peanuts and dalia.

Heat remaining oil in a pan, add mustard seeds, green chiles, red chiles and curry leaves.
When mustard seeds almost stop spluttering, stir in red chile powder, turmeric powder, salt and dry coconut.
Stir thoroughly, remove from heat and add to above poha bowl.
Mix everything carefully and store tight in a clean dry jar.
Serve as a snack for couple of months.

Notes: Add a tbsp of powdered sugar to make the poha little sweet.

Okra Caldinha

18 Feb

Masala Bendakaya Kobbari Palatho


Okra / Bhendi 15 – 20
Fresh / Frozen Coconut (grated) 6 tbsps
Onion 1
Tomato 1
Green Chiles 2
Garlic 4 cloves
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1 tsp
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Turmeric Powder 1/2 tsp
Cinnamon 1 inch stick
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash thoroughly, remove ends and chop okra into 2 inch long pieces.
Remove stems, wash and roughly chop green chiles.
Peel and roughly chop garlic.
Peel and finely chop onion.
Wash and finely chop tomato.

Grind coconut, coriander seeds, coriander powder, cumin seeds, cumin powder, cinnamon, garlic pods, green chiles and turmeric powder into smooth paste adding half a cup of water.
Cover the coconut paste in a cheesecloth and squeeze out the first coconut extract.
Grind the squeezed coconut mixture with another half a cup of water into smooth paste.
Use the same cheesecloth to squeeze out the second coconut extract.

Heat oil in a pan, add chopped onion, chopped okra and prepared first coconut extract.
Cook covered on medium – low flame until okra turns soft or coconut extract is almost evaporated.
Uncover, stir in tomato, second coconut extract and salt.
Simmer until the sauce thickens a bit and remove from heat.
Serve hot with steamed rice or roti.

Notes: Make sure okra is completely cooked before removing from heat.