Archive | February, 2010

Masala Puffed Rice Mixture

27 Feb

Bajji Pappu.

Puffed rice mixture is quite famous chaat all over India. In this Andhra version of puffed rice mixture / maramarala mixture, puffed rice is tossed with a cooked spicy yellow peas gravy along with freshly chopped onion and tomato for freshness and crunch. The puffed rice chaat is spicy and mouthwatering and served instantly.
Makes: around 2 1/2 Cups of Masala Puffed Rice Mixture.


Puffed Rice 2 Cups
Onion 1 Small
Tomato 1 Large
Green Chiles 1
Cilantro a handful Leaves
Lemon Juice 1/2 tsp
Roasted Peanuts 1 tbsp
Salt to taste


Cooked Yellow Peas 2 tbsps
Cloves 1
Cinnamon 1/2 inch Stick
Star Anise 1/4 inch Piece
Whole Red Chiles 1 – 2
Onion 1/2 of Small One
Besan / Gram Flour 1 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the tomato.
Remove stems, wash and finely chop the green chiles.
Clean, wash and finely chop the cilantro leaves.
Add few tablespoons of water to the besan and mix well without any lumps.
Keep it aside as a thickening agent.

Heat oil in a pan, add cloves, cinnamon, star anise and red chiles.
Fry for few seconds or until aromatic, add chopped onion.
Fry till onion turns translucent.
Cool all the ingredients to room temperature and grind them into fine paste adding enough water.

Heat a sauce pot on medium flame, add cooked yellow, and ground masala paste and salt.
Add quarter cup of water and boil for 5 – 10 minutes.
Stir in the besan mixture and cook for a minute or two.
Remove from heat and cool the masala mixture to room temperature.

In a mixing bowl, add puffed rice, chopped onion, tomato, green chiles, cilantro, lemon juice, roasted peanuts and masala mixture.
Mix everything together with hands while lightly squeezing the puffed rice.
Taste and adjust the salt if necessary.
Instantly serve masala puffed rice mixture as a chaat.
Notes: Make sure to serve the masala puffed rice mixture immediately, else it turns soggy.

Suggestions: Add few pinches of red chile powder to the puffed rice for spice.
Variations: You can also crumble some plantain fritters or green chile fritters if you wish.
Other Names: Maramarala Mixture, Bajji Pappu, Spicy Mamra Chaat, Andhra Puffed Rice Chaat.


Carrot Koshimbir

26 Feb

Carrot Koshumbir.

Kosambari is a salad like dish. Carrot kosambari is prepared with freshly grated carrots and coconut. Soaked moong dal is also added to the salad. The tossed salad is tempered with mustard seeds and green chiles. Carrot koshimbir is served fresh as a salad.
Makes: around 2 1/2 Cups of Carrot Koshimbir.


Carrots 3 – 4
Moong Dal 2 tbsps
Grated Coconut 1/2 Cup
Cilantro few Sprigs
Lemon Juice 1/2 tsp
Salt to taste
Green Chiles 2
Yellow Mustard Seeds 1/2 tsp
Sugar a small Pinch (optional)
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the carrots.
Grate them on thicker side of the grater.
Remove stems, wash and slice the green chiles.
Wash and roughly chop cilantro leaves.
Soak moong dal in water for half an hour.

In a mixing bowl, mix together grated carrots, soaked moong dal, grated coconut, cilantro, lemon juice, salt and sugar.

Heat oil in a small pan, add mustard seeds and slightly close the lid to let them crackle.
Then add green chiles and remove from heat and let it cool a little.
Add the tempering to the bowl and mix well.
Serve carrot koshumbir as a snack or salad or as a accompaniment to main course.
Notes: Make sure to serve carrot kosambir fresh.

Suggestions: Add more green chiles or finely chop the green chiles to spice up the kosambari. Yellow mustard seeds are used for a milder effect. Use brown or black if you wish.
Variations: Coconut oil can be used for tempering. Little plain yogurt can also be added. cumin seeds can also be used.
Other Names:Carrot Koshumbir, Carrot Koshimbir, Carrot Kosimbir, carrot kosambari, Carrot Kosumbir, carrot koshambari.

Poppy Seeds Powder

25 Feb

Gasa Gasala Podi.

Poppy seeds powder is a spice powder usually accompanied with steamed rice or with idly, dosa etc. It is prepared by first dry roasting the poppy seeds until light golden color. Then, grind them with other roasted ingredients and spices for a fine poppy seeds powder.
Makes: around 3/4 Cup of Poppy Seeds Powder.


Poppy Seeds 1/2 Cup
Sesame Seeds 1 tsp
Urad Dal 1 tbsp
Whole Red Chiles 3 – 5
Salt to taste
Oil 1/2 tsp

Method of preparation:

Heat a pan on medium heat, separately roast poppy seeds, sesame seeds and urad dal till light golden color.
Heat oil in a pan on medium heat, add whole red chiles.
Fry red chiles for couple of seconds until aromatic and just crisp.

Cool all the roasted ingredients to room temperature.
First grind poppy seeds and sesame seeds into fine powder using a spice grinder.
Then add all the other ingredients and grind into fine powder along with salt.
Store poppy seeds powder tight in a jar and serve with steamed rice and dollop of ghee or with idly etc.
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: If the poppy seeds powder is not spicy enough, add some red chile powder.
Variations: You can also add a tsp of coriander powder for heat.
Other Names: Poppy Seeds Powder, Gasagasala Podi, Khus Khus Powder.

Mooli Paratha

24 Feb

Mooli Paratha.

Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on flat pan until its golden brown in color.
Makes: around 3 Servings of Mooli Paratha.


White Radish / Daikon 5 – 6 inch long
Wheat Flour 1 1/2 Cups
Red Chile Powder 1/2 tsp or Green Chiles 2 minced
Ajwain a pinch
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Wash and finely chop the cilantro.
Peel, remove ends and grate the white radish.
Apply half a tsp of salt to the grated radish and leave aside for 15 – 20 minutes.
Squeeze off the water from the radish and reserve the water.
Alternatively, just use the freshly grated white radish.

Knead wheat flour into somewhat tight dough with few pinches of salt, reserved mooli water and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

In a mixing bowl, mix together grated radish, red chile powder or green chiles, ajwain, cilantro and salt.

Take each portion of wheat dough, press it a little to form a small disk.
Take a tbsp of the white radish mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into 5 – 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove radish paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot mooli paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the flat pan and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin layer of wheat dough to patch it. Or make sure to stuff just enough stuffing.
Variations: You can also add your choice of spices to the grated white radish if you wish. Like, garam masala, amchur powder, chopped onion etc.. You can also mix the grated radish mixture along with the wheat flour instead of stuffing it.
Other Names: Mooli Paratha, Daikon Parata, White Radish Flat Bread.

Besan Bread Toast

23 Feb

Besan Bread Toast.

This is a simple and easy bread toast prepared with gram flour and yogurt. Besan and yogurt are mixed together along with crushed roasted peanuts and carsom seeds. This mixture is used as a bread spread and then the bread is toasted on a flat pan on both sides till its golden brown in color.
Makes: 4 Besan Bread Toasts.


Wheat or White Bread Slices 4
Besan / Gram Flour 3 – 4 tbsps
Plain Thick Yogurt 4 – 5 tbsps
Roasted Peanuts 1 tbsp
Red Chile Powder 1/4 tsp
Ajwain / Carom Seeds 1/8 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and finely chop cilantro leaves.
Grind the roasted peanuts into coarse powder using a spice grinder.
In a mixing bowl, mix together gram flour, peanuts powder, yogurt, red chili powder, ajwain, cilantro and salt into smooth thick paste without any lumps. Don’t add water.

Heat a flat pan on medium high heat, apply a tsp of oil to the pan.
Spread a thick layer of the prepared besan mixture on one side of the bread slice with help of a spoon.
Carefully place the bread slice on the hot pan and fry it until its light golden in color.
Just before turning the bread slice on the other side, apply a thick layer of the besan mixture on the side.
Fry the other side of the bread slice until its light golden in color.
Remove the toasted bread onto a serving plate.

Repeat the same with remaining bread slices or if you have space on the pan, place couple of them at a time.
Serve gram flour bread toast immediately along with a chutney or pickle of your choice.
Notes: Make sure bread slices are toasted well.

Suggestions: If the gram flour mixture is too loose, add more gram flour and mix well. If the gram flour mixture is too thick, stir in more yogurt. Add more red chile powder for heat or serve the toasted bread with a spicy chutney.
Variations: You can also throw in some mixed herbs into the mixture. You can also toast the bread a little before applying the gram flour mixture.
Other Names: Gram Flour Bread Toast, Besan Bread Toast, Indian Style Bread Toast.