Archive | August, 2009

Mango Rava Kesari

13 Aug

mango_rava_kesari
Mamidi Pandu Rava Kesari.

In mango rava kesari, rava is sooji and kesari is saffron. Mango rava kesari is sweetened and flavored cooked rawa which looks moist. Rava is cooked in water till soft and sweeteend with sugar. Later it is flavored with mango pulp and garnished with fried nuts.
Makes: 2 Cups of Mango Rava Kesari

Ingredients:

Fine Sooji 1 Cup
Mango Puree 1 – 1 1/2 Cup
Finely Chopped Ripe Mango 1/4 Cup
Sugar 1 1/2 Cups
Cashews 5
Almonds 4
Golden Raisins 8
Cardamom Powder a big pinch
Saffron a small pinch
Ghee 1 tbsp

Method of preparation:

Roughly chop cashews and almonds.
Heat half a tbsp of ghee in a pan, add cashews, almonds and raisins.
Fry till nuts turn golden color and raisins puff up.
Remove them onto a bowl for garnish.

Heat remaining ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color and lose all the raw flavor. Remove onto a plate for later use.
Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar and saffron.
Let the sugar melt completely and water come to a heavy boil.
Reduce the flame and and slowly stir in the sooji.
Stir thoroughly during the process to avoid lumps.
Remove the bowl from heat, stir in mango puree and chopped mango.
Finally mix in the fried cashews, almonds and raisins.
Keep the pot covered for a minute for the sooji to absorb all the flavors.
Serve mango rava kesari hot or cold.
Notes: If mango puree is sweetened, adjust the sugar accordingly.

Suggestions: If sooji is uncooked before adding mango puree, add more water if required and cook till sooji is soft.
Variations: Mango Halwa which is little hard and more sweetened. Pineapple Rava Kesari (rava kesari having cooked in pineapple juice garnished with chopped pineapple) or rava kesari with mixture of fruits like mango pineapple, mango papaya, etc…
Other Names: Mango Rawa Kesari.

Onion Tamarind Chutney

12 Aug

onion_tamarind_chutney
Ullipaya Pachadi.

Onion chutney is one of the numerous chutneys made fresh as an accompaniment to dosa, idly, bonda etc… Couple of dals and spices are fried along with red chillies. Onion is cooked along with tamarind and ground into fine paste along with fried dals. The onion chutney is finally tempered with spices.
Makes: around 1/2 Cup Onion Tamarind Chutney

Ingredients:

Red Onion 1 large
Tamarind 1 inch sized ball
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/8 tsp
Broken Red Chiles 5 – 7
Asafoetida a pinch
Oil 2 tsps
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 3
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add chana dal, urad dal, cumin seeds, mustard seeds, broken red chiles and asafoetida.
When chana dal changes color, add chopped onion, tamarind and salt.
Fry till onion turns translucent.
Cool the cooked onion to room temperature and grind into smooth paste using a spice blender.
Remove the onion chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above onion chutney bowl.
Mix well and serve onion tamarind chutney with idly, dosa etc…
Notes:Make sure to adjust the red chillies accordingly.

Suggestions: If spices remain whole in the chutney, grind the chutney again till done.
Variations: Uncooked Onion Chutney, Simple Onion Chutney.
Other Names:Ulli Chutney.

Flat Beans with Sorrel Leaves

11 Aug

chikkudu_gongura_bellam
Chikkudu Kaya Gongura Vepudu.

Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. Oil is tempered with few spices and sorrel leaves and flat beans are briefly fried. The fried flat beans are finished with tamarind pulp and mashed jaggery along with red chilli powder for spice.
Makes: 1 1/2 Cups of Flat Beans with Sorrel Leaves.

Ingredients:

Fresh Flat Beans 1 1/2 Cups chopped
Sorrel Leaves 1/2 Cup Packed
Jaggery (mashed) 1 1/2 tbsp
Tamarind 1 inch sized ball
Red Chilli Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Fenugreek Seeds a small pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Clean, wash thoroughly and chop the sorrel leaves.
Wash thoroughly and string fresh beans.
Remove both ends and chop fresh beans into inch long pieces.
Soak tamarind in few tbsps of water for sometime and extract all thick juice.

Heat 3 cups of water in a sauce pot, add flat beans and pinch of salt.
Boil till flat beans are cooked and turn soft but not mushy.
Strain the flat beans and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped sorrel leaves and fry until they wilt.
Then add cooked flat beans and fry for a minute.
Then stir in tamarind extract, mashed jaggery, turmeric powder, red chilli powder and salt.
Adjust any seasonings required and fry for a minute or two until flat beans absorb all the flavors.
Serve flat beans with sorrel leaves with plain steamed rice or with roti.
Notes:Make sure flat beans are boiled till soft before proceeding with tempering.

Suggestions: If flat beans are not soft, add few tbsps of water into the fry and cook covered on low flame till done.
Variations: Fresh Beans Fry, Fresh Beans with Ginger, Fresh Beans with Sesame.
Other Names: Fresh Flat Beans with Sorrel Leaves.

Moong Dal Stuffed Snake Gourd

10 Aug

snakegourd_coconut
Potlakaya Pesarapappu Kobbari.

Snake gourd is stuffed with moong dal mixture in this recipe. Moong dal is almost cooked and ground coarsely. Scraped coconut and other spices are mixed with the coarsely ground moong dal and stuffed into the snake gourd pieces. They are then tempered and cooked on low flame till done.
Makes:6 Moong Dal Stuffed Snake Gourd

Ingredients:

Snake Gourd 1 (12 inch long)
Moong Dal 1/2 cup
Scraped Coconut 1/2 Cup
Green Chillies 3 – 5
Red Chilli Powder 1/2 tsp (optional)
Turmeric Powder a pinch
Salt to taste

Talimpu:

Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Remove ends and lightly scrape snake gourd.
Chop snake gourd into 2 – 3 inch long pieces and remove any seeds inside.
Bring to boil few cups of water in a sauce pot, add moong dal.
Boil until moong dal is just cooked or until 25 – 30 minutes and strain the cooked moong dal.

Grind the green chillies into paste.
Grind the cooked moong dal coarsely.
In a mixing bowl, mix together ground moong dal, scraped coconut, green chilli paste, red chile powder and salt into soft mixture adding little water. Taste and adjust any seasonings required.
Stuff each snake gourd piece with the above prepared moong dal stuffing and keep aside.

Heat oil in a non stick pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, slowly place stuffed snake gourd pieces.
Cook covered on low – medium flame for 10 – 15 minutes by turning the snake gourd pieces occasionally to avoid sticking to the bottom of the pan. Uncover and fry for a minute to let snake gourd turn golden on outside.
Serve moong dal stuffed snake gourd hot with steamed rice and dollop of ghee.
Notes: Make sure not to cook the snake gourd on high flame.

Suggestions: If snake gourd feels little raw, put them back on heat, sprinkle little water and cook covered on low flame till soft.
Variations: Grind red chillies along with moong dal instead of the green chillies. Check also Besan Stuffed Snake Gourd.
Other Names: Split mung dal stuffed serpent gourd.

Ground Mango Pickle

8 Aug

tokkudu_magaya
Tokkudu Magaya.

This is a complex version of mango pickle prepared from dried mango pieces. Raw and sour mangoes are sliced and kept under sun till completely dried. Dried mango pieces are ground into small pieces and mixed with other spices. The mango pickle is finished by tempering oil with asafoetida and garlic pods.
Makes: around 3 Cups of Mango Pickle

Ingredients:

Raw Mango 6 Large
Red Chilli Powder 1/4 kg
Mustard Seeds 2 tbsps
Fenugreek Seeds 1 tbsp
Garlic 2 Whole Cloves
Asafoetida 1 tsp
Turmeric Powder 1 tsp
Salt 1/4 Kg
Mustard Seeds 1 tsp
Dried Red Chiles 2
Sesame Oil 1/2 kg

Method of preparation:

Break the garlic cloves and peel all the garlic pods.
Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on medium heat for few seconds.
Once cooled to room temperature, grind mustard seeds and fenugreek seeds into fine powder.

Peel, deseed and thickly slice the raw mango.
In a mixing bowl, mix raw mango slices, turmeric powder and salt.
Leave the mixing bowl covered for 3 days.
On 3rd day evening, squeeze off the liquid oozed out of the mango pieces and collect the liquid into a bowl.
Tie the squeezed mango pieces in a muslin cloth.
Place the tied mango pieces on a high perforated plate and place a heavy weight on the mango pieces.
Next day, mix together the collected liquid and the liquid obtained by putting a weight on the pieces.
Place the obtained liquid under sun for 3 days and later reserve the liquid.
Keep the squeezed out mango pieces under sun until they are left with no moisture or until they can be broken easily.

Grind the dried mango pieces into small pieces using a grinder.
In a mixing bowl, mix together reserved liquid, red chilli powder, ground mustard seeds powder and fenugreek seeds powder.
Then stir in the ground dried mango pieces into the mixing bowl.

Heat few tbsps of oil in a pan, add garlic pods.
Once garlic pods start to change color, add a tsp of mustard seeds, dried red chiles and asafoetida.
Once mustard seeds stop spluttering, add this to the mango pickle bowl and mix thoroughly.
Heat remaining sesame oil till smoking point, add to the pickle and mix well.

Store ground mango pickle tight in a clean dry jar. Serve when required and this pickle stays fresh for half an year.
Notes: Make sure to adjust salt according to the sourness of the mango pieces.

Suggestions: If the pickle is too salty even after a month add more red chilli powder to it along with sufficient oil. If there is not enough oil in the pickle, heat half a cup or more of oil to the smoking point and mix into the pickle.
Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and Mango Pickle Chutney.
Other Names: Tokkina Magaya.