Archive | October, 2009

Dahi Papdi Chaat

31 Oct

Dahi Papdi Chaat.

Dahi papdi chaat is a savory preparation made using small crisp flat puri layered with various ingredients. Each flat puri is topped with potato and garbanzo and later drizzled with various chaat chutneys. Dahi padi chaat is finally topped with whisked yogurt and garnished with chopped cilantro and fine sev which is optional.
Makes: a Serving of Dahi Papri Chaat.


Papdi / Papri 8 – 10
Potato 1 Small
Cooked Chickpeas 2 – 3 tbsps
Tamarind Chutney 1 tbsp
Green Chutney 2 tbsps
Garlic Chutney 1 tsp (optional)
Plain Yogurt 4 tbsps
Garam Masala 1/2 tsp
Roasted Cumin Powder 1/4 tsp
Red Chilli Powder 1/8 tsp
Chaat Masala 1/4 tsp
Black Salt a Pinch
Cilantro Few Sprigs
Fine Sev 1 tsp
Salt to taste

Makes: around 15 Papdi

Plain Flour / Maida 3/4 Cup
Oil 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

To prepare papdi, mix together plain flour, oil and salt in a mixing bowl.
Add sufficient water and knead into a pliable soft dough.
Leave the dough covered for around 20 minutes.

Divide the dough into 15 – 20 portions.
Take each portion of the dough and roll each into 2 – 2 1/2 inch diameter papdi.
Make sure the rolled out papdi is not too thin and not too thick.
Prick each padi multiple times with help of a fork to avoid puffing.

Fill a deep frying pan till 3/4th full and heat it on medium – high heat.
When oil gets hot, add around 5 rolled out papdi carefully into hot oil.
Deep fry the papdi till golden brown on both sides and crisp.
Remove the papdi with slotted spoon and transfer to a absorbent paper.
Let the papdi come to room temperature before storing them in a tight jar for further use.
If the papdi is not crisp once it comes to room temperature, put them back into hot oil and fry till crisp.

Clean and finely chop cilantro.
Whisk yogurt with few tbsps of water and a small pinch of salt.
Boil the potato, peel and thoroughly mash it.
Add cooked chickpeas to the mashed potato along with turmeric powder, cumin powder, garam masala and salt.

Arrange flat crisp papdi on a serving plate.
Layer each papdi with a teaspoon of mashed potato and garbanzo mixture.
Pour a tsp or more of tamarind chutney and green chutney on each layered papdi.
Finally pour the whisked yogurt on each papri along with garlic chutney.
Sprinkle red chilli powder, chaat masala and black salt to taste.
Garnish with fine sev and cilantro and serve dahi papdi chaat immediately.
Notes: Make sure not to leave the papdi for long once layered with chutneys. Papdi is also made with wheat flour or sooji at times.

If the papdi is not spicy enough, add few teaspoons of red chutney or green chutney on the papdi.
Variations: Layering for dahi papdi chaat vary along with the spices being used. Peas, moong sprouts, green peas can be used. Finely chopped onion or tomato can also be added to papdi chaat.
Other Names: Dahi Papdi Chaat, Dahi Papri Chaat, Sev Dahi Papdi Chaat, Crisp Papdi Chaat.

Okra in Yogurt

30 Oct

Bendakaya Perugu Pachadi.

Okra in yogurt is one of the must have okra dishes prepared with lady’s finger and plain yogurt. To prepare, oil is tempered with few spices. Okra / bhendi is chopped into circles and fried in tempered oil till brown around the edges. Chopped onion or tomato are occasionally added to the tempering. Once the fried okra is cooled to room temperature, it is mixed with whisked plain yogurt.


Okra / Lady’s Finger 20 app.
Onion 1 Medium
Green Chiles 2
Turmeric Powder a big pinch
Plain Yogurt 8 – 10 Tbsps
Salt to taste


Fenugreek Seeds 3 (optional)
Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 4
Oil 1 tbsp

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Whisk yogurt in a bowl with a small pinch of salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in chopped onion, green chiles and turmeric powder.
Fry on medium flame till onion turns light golden color and season with salt.
Remove from heat and stir in chopped cilantro.

Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve okra in yogurt with plain steamed rice or roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt.
Variations: Chopped tomato can be added once the onion is fried. Few pinches of roasted cumin powder and red chili powder can be added to the whisked yogurt if you wish.
Other Names:Bendakaya Perugu Pachadi, Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.

Corn and Fenugreek Leaves in Creamy Sauce

29 Oct

Methi Makai Malai.

Methi corn malai is a creamy dish made with sweet corn kernels and fresh fenugreek leaves. Oil is temepered with caraway seeds and onion is fried along with ginger and garlic. Fenugreek leaves are chopped up and fried in the oil before adding corn kernels. Fresh cream or evaporated milk is added as a final step and cooked till the cream thickens.
Makes: around 4 Servings of Methi Corn Malai.


Fenugreek Leaves / Methi 1 Cup Packed
Sweet Corn Kernels 1 – 1 1/4 Cup
Onion 1 Medium
Green Chiles 4
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/2 tsp
Dry Mango Powder 1/4 tsp
Garam Masala 1 tsp
Caraway Seeds 1/4 tsp
Turmeric Powder 1/4 tsp
Evaporated or Skimmed Milk 3/4 Cup
Fresh Cream 1/4 Cup
Salt to taste
Oil 1/2 tbsp

Method of preparation:

Pluck the fenugreek leaves from its stalks.
Wash the fenugreek leaves under running water for a minute.
Finely chop the washed fenugreek leaves / methi.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
If not using canned sweet corn kernels, you might have to cook the fresh corn a bit before adding the milk.

Heat oil in a pan, add caraway seeds and then onion.
Fry till onion starts to brown, add chopped methi / fenugreek leaves, sliced green chiles and salt.
Fry till methi wilts, add ginger garlic paste, coriander powder, dry mango powder, garam masala and turmeric.
Fry for few seconds, add sweet corn kernels, fresh cream and evaporated or skimmed milk.
Stir well and let the milk come to a boil.
Once the cream sauce starts to thicken and the corn comes together, remove from heat.
Serve methi makai malai with roti or pulka.
Notes:Make sure not to lower the heat before adding room temperature milk.

Suggestions:If the sauce is too thick, add more cream or milk and let it bubble before removing from heat.
Variations: You can also add chopped tomato before adding cream. Add a quarter tsp or more of red chilli powder or white pepper powder to spice up the creamy gravy.
Other Names:Methi Corn Malai, Corn and Fenugreek Leaves in Cream, Methi Makai Malai.

Tindora with Peanuts

28 Oct

Dondakaya Veru Senaga Pappu Kura.

Peanuts make a good addition to the tindora. Here, tindora or ivy gourd is steamed till just soft. Oil is tempered with spices and cooked tindora is briefly fried in it along with ginger garlic paste and green chiles. Roasted peanuts are crushed coarsely and added to the fried tindora along with red chilli powder.
Makes: around 4 Servings of Tindora with Peanuts.


Tindora / Ivy Gourd 20 app.
Roasted Peanuts 1/2 Cup
Green Chiles 2
Ginger Garlic Paste 1 tsp
Red Chilli Powder 1/2 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1 tsp

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters.
Remove stems, wash and slice the green chiles.
Coarsely grind the roasted peanuts using a grinder or pestle.

Bring to boil few cups of water, add tindora and few pinches of salt.
Boil till tindora turns soft but still holding its shape.
Alternatively, steam or deep fry the tindora till soft.
Strain the tindora and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
Add the cooked tindora into the pan and fry till skin of tindora turn light brown.
Add ginger garlic paste and sliced green chiles.
Fry for another couple of minutes and stir in peanuts, red chilli powder and salt.
Mix everything thoroughly and occasionally scrape the bottom of the pan to avoid scorching.
Remove from heat and serve tindora with peantus over plain steamed rice.
Notes:Make sure tindora is perfectly cooked before adding to the tempering.

Suggestions:If tindora is undercooked, sprinkle few tbsps of water in the pan and cook covered on low flame till tindora turns soft.
Variations: Also add half a tsp of cumin and a tsp of coriander powder. Finely chopped cilantro can also be added just before removing the tindora from heat.
Other Names: Veru Senagappapu Gutti Donakaya, Whole Tendli with Roasted Peanuts, Tindli Moongfali.

Tamarind Rice

27 Oct

Chintapandu Pulihora.

Tamarind rice is a traditional South Indian dish made with freshly prepared tamarind pulp. Sona masoori rice is cooked with 1 part rice and 2 1/4 parts water till done. Oil is tempered with dals and spices. Green chillies and minced ginger is added to the tempering along with fresh tamarind pulp. The pulp is cooked till oil separates from it and later mixed with steamed rice.
Makes: 3 Cups of Tamarind Rice.


Steamed Rice 3 Cups
Green chillies 3-5
Ginger 1 inch piece
Tamarind 3 inch sized ball
Turmeric powder 1/2 tsp
Raw Peanuts 3 tbsps
Raw Whole Cashews 10
Salt to taste


Chana dal 1 tsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 3/4 tsp
Broken red chillies 5
Curry leaves 15 – 20
Asafoetida 1/4 tsp
Sesame Oil 2 tbsps

Method of preparation:

Soak tamarind in 1 1/2 cup of warm water for 15 minutes and extract all the pulp.
Wash, remove stems and slice the green chiles.
Peel and mince the ginger.

Heat oil in a pan, add peanuts, cashews and roast them until light golden brown.
Remove the peanuts and cashews onto a bowl, add chana dal in the same pan with remaining oil.
When chana dal starts to sizzle, add all other talimpu ingredients in order.
When chana dal turns light brown, add sliced green chillies and minced ginger.
Fry for a minute and add freshly prepared tamarind pulp, turmeric powder and salt.
Leave the tamarind mixture to bubble for around 10 minutes or until the oil separates and pulp thickens.
Cool and store the prepared tamarind pulp mixture in a sealed jar and refrigerate.
For couple of months, you can use this tamarind mixture to mix with the steamed rice to prepare pulihara.

In a mixing bowl, add steamed rice, more than half of the cooked tamarind mixture, fried peanuts and cashews.
Mix everything thoroughly with a wide spatula.
Taste and add more salt if necessary.
Serve tamarind rice with half a cup of plain yogurt.
Notes:Make sure to let the tamarind mixture cook in the spices.

Suggestions:If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice. Add another quarter teaspoon of turmeric powder for color.
Variations:You can also add chopped cilantro to the tamarind mixture once its removed from heat. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora.
Other Names:Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.