Archive | November, 2009

Urad Dal Chutney

30 Nov

Minapa Chutney.

Split skinned urad dal is fried in little oil along with green chiles. Fried urad dal is then ground into fine paste adding sufficient water. Finally urad dal chutney is tempered with couple of spices. Urad dal chutney is one of the rare chutneys but it is often eaten with steamed idli.
Makes: around 1 3/4 Cups of Urad Dal Chuntey.


Urad Dal 1 Cup
Green Chiles 3 – 4
Salt to taste
Oil 1/2 tsp


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

Method of preparation:

Remove stems, wash and slice the green chiles.
Heat a heavy bottomed pan on medium heat, add urad dal.
Roast the urad dal till its very light golden in color.
Add green chiles and fry for few more seconds.
When urad dal is golden in color, remove from heat.

Cool the fried urad dal to room temperature.
Grind the urad dal mixture and salt into smooth paste adding enough water.
Remove the urad dal chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add this tempering to above urad dal chutney bowl.
Stir and serve urad dal chutney with steamed idli, dosa etc..
Notes:Make sure not to burn the urad dal.

Suggestions: Adjust the consistency of the chutney by adding water. If the urad dal chutney is little grainy, grind it again with little more water into smooth paste.
Variations: You can add little bit of chopped cilantro to the chutney if you wish.
Other Names: Urad Dal Chutney, Minapa Pachadi, Minugulu Pachadi.


Pineapple Rava Kesari

28 Nov

Pineapple Rava Kesari.

Pineapple rava kesari is one of famous recipes made with rava / semolina / sooji. Sooji is roasted till light golden color. A thin sugar syrup is flavored with saffron threads and cardamom powder. Sooji is then cooked in this sugar syrup till done. Finally finely chopped fresh pineapple slices are mixed in and garnished with fried cashews and raisins.
Makes: 2 Cups of Pineapple Rava Kesari


Fine Sooji 1 Cup
Chopped Pineapple 1/2 Cup
Sugar 1 Cup
Cashews 8
Golden Raisins 15
Cardamom Powder a big pinch
Saffron Threads a Big Pinch
Ghee 1 tbsp

Method of preparation:

Heat half a tbsp of ghee in a pan, add cashews and fry for few seconds.
Then add raisins and fry till raisins start to change color around the edges.
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.
Roasting the sooji can be optional.

Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar and saffron threads.
Let the sugar melt completely and water come to a heavy boil.
Reduce the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the bowl from heat, stir in cardamom powder and chopped pineapple.
Keep the pot covered for a minute for the sooji to absorb all the flavors.
Garnish with fried cashews and raisins and serve pineapple rava kesari hot or cold.
Notes:If using sweetened canned pineapple, adjust the sugar accordingly.

Suggestions: If sooji feels uncooked, stir in few tablespoons of hot water and cook on low flame till done.
Variations: Mango Rava Kesari. Sometimes yellow color is added to the sugar syrup for more color. Pineapple juice can also be added in place of half of the water if desired.
Other Names:Pineapple Rava Kesari, Pineapple Rawa Kesari.

Peas Pulao

27 Nov

Peas Pulao.

Peas pulao is a simple and mildly flavored pulao prepared with green peas and whole spices. Oil is tempered with couple of whole spices and sliced onion is fried. Basmati rice is cooked in the tempered oil along with green peas till the rice is soft and fluffy. Peas pulao serves as a great side dish to any spicy gravy curry or raita.
Makes: around 2 Servings of Peas Pulao.


Green Peas 1 Cup
Basmati Rice 1 Cup
Onion 1
Green Chiles 3
Ginger 1 inch Piece
Garlic 2 cloves
Caraway Seeds 1/2 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Cloves 2
Bay Leaf 1
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends, halve and thinly slice the onion.
Peel and mince the ginger and garlic cloves.

Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf.
Fry for few seconds or until caraway seeds start to pop.
Add sliced onion and fry till onion turns translucent.
Stir in ginger, garlic and green chiles.
Fry for few seconds, add green peas and basmati rice.
Stir fry for a minute, add 1 1/2 Cups of water and salt.
Cook covered until all the water has been absorbed by the rice.
Fluff the pulao and serve peas pulao with raita of your choice.
Notes: Make sure not to add too much water to cook the basmati rice.

Suggestions:If the rice is not cooked well, stir in few tablespoons of water and cook covered on low flame till done.
Variations: You can also add a small piece of mace to the tempering. Chopped carrots can be added along with green peas. Cilantro can also be used as a garnish.
Other Names: Peas Pulao, Peas Pilaf, Green Peas Rice, Mattar Pulao, Mutter Pulao.

Onion Raita

26 Nov


Raita is a quick yogurt dish often containing one or more vegetables or fruits. Raita is served as an accompaniment to pulao, biryani, etc as it imparts a cooling affect after the spice and heat. Here, onion is very finely sliced and mixed with plain whisked yogurt which is flavored with home ground spices and fresh herbs.
Makes: around 1 1/2 Cups of Onion Raita.


Onion 1 Large
Green Chiles 1 – 2
Plain Yogurt 1 Cup
Roasted Cumin Seeds Powder 1 tsp
Cilantro 1/4 Cup Packed
Mint 10 – 15 Leaves
Lemon Juice 1/2 tsp
Salt to taste

Method of preparation:

Peel, halve and thinly slice the onion.
Remove stems, wash and finely chop green chiles.
Clean, wash, remove hard stems and chop mint and cilantro leaves.

Coarsely grind mint and cilantro leaves with little bit of yogurt.
Alternatively very finely chop mint and cilantro leaves.
Whisk together yogurt, green chiles, finely chopped mint and cilantro, cumin seeds powder and salt.
Add sliced onion and lemon juice to the yogurt mixture and stir.
Chill onion raita and garnish with chopped cilantro and few pinches of cumin powder.
Serve with any flavored rice (pulao, biryani etc..).
Notes: Make sure not to leave the raita in refrigerator for more than 2 days.

Suggestions: Vary the consistency of the raita by adding water.
Variations: You can also temper the yogurt with pinch of cumin and pinch of mustard seeds.
Other Names: Mint Cilantro Raita, Onion Raita.

Ambat Batata

25 Nov

Ambat Batata.

Ambat batata is a sour potato curry of Konkan area especially from Malwan / Malvan Cuisine, Maharashtra. Potatoes are boiled and cut into thick slices. Oil is tempered with spices and onion is fried. Whisked yogurt is added to the oil along with coconut paste and boiled potatoes. The mixture is heated and garnished with cilantro.
Makes: around 4 Servings of Ambat Batata.


Potatoes 2 Small
Onion 1 Small
Green Chiles 2
Yogurt 3/4 Cup
Coconut 3 tbsps
Kokum 2 Small pieces
Turmeric a big pinch
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 2 tsps
Salt to taste

Method of preparation:

Wash, halve and boil the potatoes in a cup of water till just soft.
Strain the potatoes and peel them.
Vertically halve the boiled peeled potatoes.
Now slice them thick (like half circles) and keep aside.

Remove stems, wash and finely chop the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Whisk yogurt well and keep aside.
Grind coconut into smooth paste with little bit of water.

Heat oil in a pan, add mustard seeds, cumin seeds and asafoetida.
When mustard seeds start sputtering, add curry leaves and onion.
Once onion turns translucent, add chopped green chiles and salt.
Fry for few seconds, add potatoes, whisked yogurt, ground coconut, kokum and turmeric powder.
Cook on low flame for a minute or less and remove from heat.
Stir in lemon juice and garnish ambat batata with cilantro.
Serve ambat batata with plain steamed rice.
Notes:Make sure not bring the yogurt mixture to boil.

Suggestions: If potatoes are not cooked properly, then cook them in tempered oil till done before adding yogurt. Add more yogurt and ground coconut for extra gravy.
Variations: Fenugreek seeds can be added to the tempering. Little bit of tamarind extract or lemon juice can be substituted for kokum. Red chilli powder can also be added for extra spice.
Other Names: Ambat Batata, Ambat Batat, Potatoes in Sour Gravy.