Archive | March, 2009


31 Mar


Luchi is a cream colored deep fried puffed Bengali bread made of refined flour / maida. Plain flour is kneaded into soft dough and rested it for a while. It is then divided into small portions and are rolled out into 4 – 5 inch disks and deep fried for luchi. The puffed bread looks similar to puri / poori which is made of wheat flour. Poori dough is lightly harder (need less water) than luchi dough (need more water). Luchi is commonly served with cholar dal made of split chana dal.
Makes: 6 – 7 luchi


Maida / Refined Flour 1 cup
Ghee 1 tsp
Salt 1/2 tsp
Oil for Deep Frying

Method of preparation:

Sieve flour with salt. Add ghee and knead the mixture into soft dough using sufficient lukewarm water.
Keep the dough covered with a moist towel for at least half an hour.
Divide the dough into 6 -7 portions. Form a soft ball out of each portion.
Roll each ball into 4 – 5 inch disk dusting little flour to avoid sticking to rolling pin.

Heat oil in a deep frying pan on medium heat.
Once oil is hot, drop luchi one at a time.
Deep fry until luchi comes to cream / light brown color.
Remove onto absorbent paper.
Serve luchi hot with cholar dal or any gravy or curry.
Notes: Make sure not to over fry luchi.

Suggestions: Luchi are flat – The rolled out luchi might be too thick or too thin. Make sure to lightly press the luchi while it is in hot oil to enable puffing.
Luchi are thick and hard to eat – Roll out luchi dough even more.
Variations: Luchi can be stuffed with various dry and wet ingredients to get stuffed luchi. Luchi stuffed with dal are called Radha Ballabhi luchi.
Other Names: Maida pindi poori, Plain flour puri, Refined flour poori.

Masala Moong Dal Khichdi

30 Mar

Masala Moong Dal Khichdi

khichdi is a South Asian one pot meal made from rice and lentils / dal. Rice and dal are simmered together till completely cooked, soft and mushy. Most of the times several spices (cloves, cinnamon, coriander) and various mixed vegetables (mostly potato, cauliflower, green peas) are cooked along with rice and dal.
Makes:2 servings


Split Moong Dal 1/2 cup
Rice 1 cup
Onion 1
Green Chile 3 – 5
Carrot 1
Potato 1
Cauliflower 1/2 of medium one
Frozen Green Peas 1/2 cup
Snow Peas 10
Turmeric Powder 1/2 tsp
Cilantro few sprigs
Coriander Powder 2 tsps
Cumin Powder 1/2 tsp
Cinnamon 2 inch piece
Cloves 4
Bay Leaf 1
Cumin Seeds 1 tbsp
Ghee 3 tsps
Salt to taste

Method of preparation:

Peel, remove ends and slice the onion.
Remove stems, wash and slice the green chiles.
Peel and chop potato into thick slices.
Peel, remove ends and chop the carrot into 2 inch long slices.
Remove ends and halve the snow peas.
Break cauliflower into small florets and wash them thoroughly.
Wash rice and dal under water and strain.
Clean, wash and roughly chop cilantro.

Heat a tsp of ghee in a pan, add coriander powder and cumin powder.
Once the powders release the aroma, remove from heat.

Heat two tsps of ghee in a pressure cooker, electric rice cooker or heavy bottomed vessel.
Add cumin seeds, cinnamon, cloves, bay leaf and fry till cumin seeds splutter.
Add onions, green chiles and fry until onion turns translucent.
Stir in turmeric powder, potato cubes, green peas, carrots, snow peas and cauliflower florets.
Fry for 2 – 4 minutes until the veggies turn a little soft and add rice and dal.
Pour 4 cups of water and bring to boil.
Cook covered till all the water is absorbed and moong dal loses its shape.
Stir in fried coriander cumin powder and garnish masoor dal khichdi with chopped cilantro.
Serve masala moong dal khichdi with plain yogurt, kadhi, pickle (achaar), papad, ghee.
Notes: Mixing in coriander cumin powder at end makes the khichdi quite strong. If you prefer, add the coriander and cumin powders to cooking rice to make them less significant.

Suggestions: Khichdi burnt at bottom – use a heavy bottomed vessel.
Better yet, use a double boiler.
Variations: Khichdi made of rice and masoor dal with added vegetables, plain moong dal khichdi without any spices and veggies etc…
Other Names: Moong khichri, Moong Dal khichidi, Spicy Moong khichree, khichdee, khichadi, khichuri, khichari.


28 Mar


Basoondi is a rich Indian sweet. Basoondi is basically thickened milk flavored with saffron or fruits or nuts. Normally served chilled and garnished with various nuts and seeds. Since basoondi is highly rich in calories, it is normally a festive treat. Basoondi has a thicker consistency than rabdi.
Makes: 1 – 2 servings


Whole / Skimmed Milk 4 cups
Pistachios 5
Almonds 3
Charoli 1 tsp
Saffron few strands
Sugar 1/2 cup

Method of preparation:

Soak pistachios and almonds in warm water for few minutes.
Peel the soaked nuts and thinly slice them.
Wash charoli / sunflower seeds and keep aside.
Soak saffron in a tbsp of milk for a minute.

Boil milk in a heavy bottomed vessel on medium – low flame until it reduces to half and coats the back of the spoon. Keep stirring during the process to avoid scorching.
Stir in sugar, saffron milk and let the sugar melt completely.

Remove from heat and chill the thickened milk.
Garnish chilled basoondi with charoli, sliced pistachios and almonds and serve.
Notes: Make sure to stir the milk frequently to not burn it.

Suggestions:Basoondi is thin – leave on low flame for few more minutes till it becomes thick.
Variations: Basoondi can be flavored in various ways. Variations include sitaphal basoondi which is made with custard apple, rose basoondi made with rose essence and rose petals, pineapple basoondi, orange basoondi, anjeer basoondi, pista basoondi and various basoondi made with combination of nuts. Sometimes almond paste is added to basoondi to give it a nice texture.
Other Names: Basundi, Basundhi, Kesar Pista Basoondi, Kesar Basoondi.

Ugadi & Happy Anniversary

27 Mar

Ugadi Pachadi

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes: 2 – 4 servings


Fresh / Dried Neem Flowers 1 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp
Salt a pinch

Method of preparation:

Mix all the ingredients together along with quarter cup of water and serve a tbsp of the ugadi pachadi.

Today is Talimpu Anniversary. Thanks to everyone who visited talimpu over these years. Hope I can keep these recipes coming.
Happy Ugadi

Notes: Make sure to adjust any of the ingredients to your preference.

Suggestions: Ugadi pachadi is too bitter – add more of sweet and sour ingredients to adjust.
Variations: Ugadi pachadi is traditionally semi solid. No water is added to it. But variations include diluting ugadi pachadi with water and adding various ingredients like mashed ripe banana, chopped ripe banana, red chile powder, sugar cane pieces, roasted bengal gram, dried nuts etc…
Other Names: Ugadi Pacchadi, Ugadi Roju Pacchadi, Bevu Bella.

Deep Fried Chana Dal

26 Mar

Veginchina / Vepudu Senaga Pappu

Deep fried chana dal and moong dal are few of famous Indian snacks made of dals / lentils. In deep fried chana dal, chana dal is soaked for a minimum of 4 hours and then deep fried till crisp. The deep fried chana dal is then normally flavored with red chile powder and salt. In local snack shops, deep fried chana dal is flavored by frying peeled garlic pods and crushed curry leaves.


Chana Dal 1 cup
Red Chilli Powder to taste
Salt to taste
Oil for deep frying

Method of preparation:

Soak chana dal in water for 3 – 4 hours.
Place the soaked chana dal on kitchen towel and pat it dry.

Heat oil in a deep frying pan on medium high heat.
Slowly drop soaked chana dal into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the chana dal for one more minute.
Remove the completely roasted chana dal onto absorbent paper.
Pour the fried chana dal into a jar while its still hot, sprinkle sufficient red chilli powder and salt.
Mix thoroughly, let it cool and serve fried chana dal as a snack.
Makes: 3/4 cup of deep fried chana dal.
Notes: Add a small pinch of soda bi carb in soaked chana dal if you wish.

Right: Deep Fried Chana Dal is crisp and has soft crunch.
Wrong: Deep Fried Chana Dal is hard – soak for long time and don’t over fry the chana dal. Try adding soda bi carb while soaking.
Other Names: Spicy Chana Dal, Spicy Deep Fried Chana Ka Dal, Chana Dal Fried.
Variations: Deep fried moong dal in which moong dal is soaked and deep fried till crisp, deep fried green peas, deep fried garbanzo beans, deep fried.