Archive | December, 2009

Sugar Shells

25 Dec

Teepi Gavvalu.

For sugar shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown. Finally sugar syrup is tossed in the shells to caramelize the shells.
Makes: around 40 Teepi Gavvalu.


Plain Flour / Maida 1 Cup
Ghee 1 tbsp
Salt a small Pinch
Sugar 1 Cup
Oil for Deep Frying

Method of preparation:

Warm up the ghee and keep aside.
In a mixing bowl, mix together plain flour, ghee and salt into smooth dough adding enough water.
Make sure the dough is soft but not sticky.
Cover the dough with a wet cloth and rest it for half an hour.
Divide the dough into approximately 40 balls.

Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.
Repeat the same with reamining dough balls.
Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

Heat oil in a heavy bottomed pan on medium heat.
When oil gets hot, slowly drop the prepared shells into the oil.
Fry on both sides till golden brown (about 7 minutes).
Remove the deep fried shells onto a absorbent paper.
Then transfer them to a mixing bowl.

Heat sugar in a sauce pot along with half a cup of water.
Let all the sugar melt and the syrup thicken.
When a drop of the sugar syrup is added to a bowl of water, it should form a very soft ball.
Scoop all of the prepared sugar syrup from sauce pot and pour over the deep fried shells.
Mix the shells while pouring the syrup to enable even coating.
When the shells are warm enough to handle, break them into pieces else they stick to each other.
Store tight and serve teepi gavvalu as a snack.
Notes: Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions:If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.
Variations: Jaggery Shells, Spicy Gavvalu.
Other Names: Sugary Shells, Teepi Gavvalu.

Missal Pav

24 Dec

Missal Pav.

Missal is a Maharashtrain version of sprouts just like usal. Here is one version of missal served with toasted pav (bun / bread). Oil is tempered and onion is fried in the oil along with other spice powders. Sprouted moth / matki is then added and cooked till soft. Finally missal is topped with sev, peanuts, farsan, boondi etc.. and served with pav.
Makes: around 3 Servings of Missal Pav.


Sprouted Matki 1/4 Cup
Moong Sprouts 1/4 Cup
Onion 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Coriander Seeds Powder 1/2 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Garam Masala 1/2 tsp
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Farsan 1 tbsp
Pav 2
Lemon Juice 1/2 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste, green chiles and fry for few seconds.
Add coriander seeds powder, cumin seeds powder, turmeric powder, red chilli powder, and salt.
For for few more seconds and add sprouted matki, sprouted moong and tamarind extract.
Pour half a cup of water and cook covered till the sprouts turn soft.
Finally stir in garam masala, cilantro and cook for another 5 minutes.
Garnish a cup of cooked sprouts with chopped onion, cilantro, farsan, sev and lemon juice.
Immediately serve prepared missal with toasted pav.
Notes:Make sure matki and moong is cooked well before removing from heat.

Suggestions: If the sprouts are not cooked properly, add another half cup of water and cook till done. Adjust with water for desired consistency.
Variations:Few tablespoons of ground coconut paste can also be added for much thicker version. Sprouted moong or sprouted chana or dried peas etc can also be used for making missal. Dahi misal (with a huge splash of yogurt layered on missal).
Other Names: Missal Pav, Sprouted Moth Beans Gravy Curry, Missal Paav, Misal Pav.

Tomato Saar

23 Dec

Tomato Rasam.

Tomato rasam is a spicy soup having a particular blend of spices as rasam powder. Tomatoes are boiled and pureed. Rasam powder is added to the pureed tomatoes and boiled down for flavor. Finally tomato saar is tempered with freshly crushed garlic and cumin seeds.
Makes: around 2 Cups of Tomato Saar.


Tomatoes 3 Medium
Rasam Powder 3/4 tbsp
Garlic 3 cloves
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Peel and roughly chop garlic cloves.
Lightly crush garlic cloves and cumin seeds together.

Wash thoroughly and pierce the tomato multiple times.
Heat a cup or more of water in a sauce pot, add tomatoes.
Boil till tomatoes turn soft.
Using a hand blender, blend the tomatoes into smooth puree.

In the same sauce pot having the tomato puree, add rasam powder, turmeric powder and salt.
Add some water according to the consistency dersired and boil the tomato rasam for 5 – 10 minutes.

Heat oil in a pan, add crushed garlic and cumin seeds along with all other talimpu ingredients.
When mustard seeds almost stop spluttering, add this to the above rasam pot.
Boil the rasam for one last time and remove from heat.
Serve tomato saar with steamed plain rice and dollop of ghee.
Notes: Don’t boil the rasam for long after adding the tempering.

Suggestions: If the rasam is too thick, dilute the rasam by adding half a cup of water and boiling it for 5 more minutes. Make sure to adjust the amount of rasam powder according to the preference.
Variations: You can also add a tiny bit of tamarind to the rasam while its boiling. For more flavor, add curry leaves along with rasam powder instead of adding them in tempering.
Other Names: Tomato Saar, Tomato Rasam.

Coconut Rings

22 Dec

Kobbari Chegodilu.

Coconut rings / kobbari chegodilu are deep fried dough rings. The dough is prepared from equal parts of maida, sooji and rice flour. Good amount of fresh coconut is added to the mixture along with chili powder. The dough is made into small rings and deep fried in oil till golden in color.
Makes: around 15 Kobbari Chegodilu.


Plain Flour / Maida 1/4 Cup
Sooji 1/4 Cup
Rice Flour 1/4 Cup
Fresh Coconut 1/4 Cup
Soda Bi Carb a Pinch
Red Chilli Powder 1/2 tsp
Salt to taste
Oil 2 tbsps + for Deep Frying

Method of preparation:

Grind the coconut into smooth paste adding little water.
Heat oil in a small pan till smoking point and remove from heat.
In a mixing bowl, mix together maida, sooji, rice flour, coconut paste, red chilli powder, soda bi carb and salt.
Add the hot oil to the mixing bowl and mix the flour into a smooth pliable dough adding enough water.
Rest the dough for at least half an hour.

Apply oil to hands, take lime sized balls out of the prepared dough.
Roll the ball into approximately 3 inch long strip with the help of fingers.
Press the ends of the strip together to form the shape of a ring.
Repeat the same with the remaining dough.

Heat oil in a deep frying pan on medium high.
Slowly drop the prepared rings into the hot oil in batches.
Deep fry the rings until golden brown on both sides and remove onto absorbent paper.
Repeat the same with any remaining rings.
Store the coconut rings tight and serve as a tea time snack.
Notes: Make sure to deep fry the rings right.

Suggestions: Add more red chilli powder for extra spice. If the rings turn soft once taken out from the oil, put them back in oil and deep fry again till crisp.
Variations: Chegodilu is a good variation of these. You can also add finely shredded coconut instead of ground coconut but do not use grated coconut.
Other Names:Kobbari Chegodilu, Coconut Rings, Kobbari Chekodilu

Whole Moong Powder

21 Dec

Pesara Podem.

Whole moong powder / pesara podem is powdered roasted whole moong. It is generally mixed with plain steamed or any pickle rice along with a dollop of ghee. To prepare, whole moong is roasted till light golden in color and cooled to room temperature. Finally, it is ground into very fine powder using a spice grinder.
Makes: around 4 Servings of Whole Moong Powder


Whole Moong 1/2 Cup
Salt to taste

Method of preparation:

Heat a heavy bottomed pan on medium heat.
Add whole moong and fry till aromatic or until its light golden color.
Cool the roasted moong to room temperature.

Grind the roasted moong into fine powder along with sufficient salt.
Store tight and serve whole moong powder with steamed rice or pickle rice and dollop of ghee.
Notes: Make sure to grind the moong into very fine powder.

Suggestions: If the powder is little coarse, then grind again in batches using a spice grinder to very fine powder.
Variations: You can also add white pepper powder or red chilli powder to spice up the moong powder if desired.
Other Names: Whole Moong Powder, Pesara Podem.