Archive | April, 2010

Fenugreek Leaves Patodi

30 Apr

fenugreek_dals
Menthi Akulu Patoli.

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the dals and grinding it into coarse paste. The ground paste is then pressure cooked and crumbled into powder. Oil is tempered with spices and fenugreek leaves are cooked in it along with the crumbled dal.
Makes: around 2 Servings of Fenugreek Leaves Patodi.

Ingredients:

Fenugreek Leaves 2 Cups Packed
Moong Dal 2 tbsps
Chana Dal 1/2 Cup
Toor Dal 2 tbsps
Green Chiles 2
Whole Red Chiles 1
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Soak moong dal, chana dal, toor dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked dals into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground dals mixture.
Spread the ground dals mixture onto a wide vessel.
Pressure cook the dals mixture for 3 whistles.
Remove the cooked dals mixture and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chile and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, fenugreek leaves and salt.
Stir in crumbled dal mixture, crushed red chile, turmeric powder.
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Adjust any seasonings if required.
Serve fenugreek leaves patoli with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water while grinding the dals.

Suggestions: Check the pressure cooked dal mixture by piercing a toothpick in the middle to make sure it is done.
Variations: You can also add few tablespoons of urad dal to other dals if you wish.
Other Names: Fenugreek Leaves Patodi, Menthi Akulu Patoli, Methi Paruppu Usli.

Bell Pepper with Besan

29 Apr

capsicum_besan
Butta Pacchi Mirapakaya Senagapindi Vepudu.

For bell pepper with besan recipe, oil is tempered with few spices. Bell pepper is chopped into chunks and cooked in tempered oil along with chopped onion. Besan is added along with other spices as a final step.
Makes: around 2 Servings of Bell Pepper with Besan.

Ingredients:

Bell Pepper 1 large
Onion 1 Small
Besan / Gram Flour 1 1/2 tbsps
Roasted Sesame Seeds Powder 1 tbsp
Red Chili Powder 1/4 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Wash thoroughly, remove stem, remove inner seeds and chop bell pepper into small chunks.
Peel and chop onion into small chunks.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When dal turns light brown, add chopped onion, chopped bell pepper and salt.
Cook covered on low – medium flame till bell pepper turns soft but not mushy. (around 5 minutes)
Stir occasionally and add a tbsp of water if required during the cooking process.
Uncover and fry for couple of seconds.
Then stir in besan, sesame seeds powder, turmeric powder and red chile powder.
Stir well and let it cook for a minute or two for besan to leave its raw flavor.
Serve bell pepper with besan over plain steamed rice and dollop of ghee.
Notes: Make sure bell pepper is cooked right.

Suggestions: If bell pepper is not cooked enough, put it back on heat, add a tbsp of water and cook covered on medium flame till done.
Variations: You can also add some crushed garlic cloves to the tempering. Cilantro can also be used as a garnish.
Other Names: Bell Pepper with Besan, Butta Pacchi Mirapakaya Senagapindi Vepudu, Simla Mirch with Besan.

Wheat Flour Balls Upma

28 Apr

wheat_balls_fry
Wheat Flour Balls Upma.

Wheat flour is made into a dough. The dough is then made into small balls and these are pressure cooked. Oil is tempered with spices and fenugreek leaves are cooked in it. Then cooked wheat flour balls are added along with some spices and crushed peanuts for crunch.
Makes: around a Serving of Wheat Flour Balls Upma.

Ingredients:

Wheat Flour 1/2 Cup
Fenugreek Leaves 3/4 Cup Packed
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.
Notes: Make sure to cook the wheat flour balls well.

Suggestions: These wheat flour balls are little chewy but make sure you cook them well.
Variations: Alternatively, steam the wheat flour balls for around 10 minutes.
Other Names: Wheat Flour Balls Upma.

Kadala Curry

27 Apr

kadala_curry
Kadala Curry.

Kadala curry is a delicious gravy curry made with black chickpeas which is popular in Kerala. Black chickpeas are soaked and pressure cooked till soft. Gravy is prepared with ground spice paste and chickpeas are cooked in the gravy till they absorb all the flavors.
Makes: around 4 Servings of Kadala Curry.

Ingredients:

Black Chickpeas 1 Cup
Ginger Garlic Paste 1/2 tsp
Onion 1/2
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

To Grind:

Coconut 2 tbsps
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Red Chiles 2
Black Peppercorns 6 – 8
Cloves 2
Cinnamon 1/2 inch Stick
Onion 1/2
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Finely chop the onion.
Wash and finely chop the cilantro.
Soak chickpeas in water overnight or for around 5 hours.
Refresh chickpeas with fresh water and pour water to soak them.
Pressure cook the chickpeas for 3 whistles along with few pinches of salt.

Heat oil in a pan, add cloves, cinnamon, peppercorns, red chiles, coriander seeds and cumin seeds.
Fry for couple of seconds, add chopped onion and fry till it turns translucent.
Remove from heat and add coconut.
Cool all the ingredients to room temperature and grind them into fine paste adding enough water.

Heat oil in a pan, add cumin seeds, ginger garlic paste, chopped onion, green chiles and turmeric powder.
When onion turns translucent, add cooked chickpeas, ground coconut paste, around a cup of water and salt.
Boil till the sauce thickens and remove from heat.
Garnish with cilantro and serve kadala curry with puttu, idiyappam etc..
Notes: Make sure to cook the chickpeas well.

Suggestions: If the kadala curry is not spicy enough, stir in some red chile powder during the end of the cooking process.
Variations: You can also pressure cook the chickpeas without soaking, which takes longer to cook. You can also add chopped tomato along with onion.
Other Names: Kadala Curry, Black Chickpeas gravy curry.

Masala Vermicelli

26 Apr

masala_semya
Masala Vermicelli.

Vermicelli is boiled in water till just soft. Onion and ginger garlic is fried in tempered oil. A ground spice mixture of red chiles, cloves, coriander seeds and cinnamon is added along with cooked vermicelli. The spices give the vermicelli heat. Serve masala vermicelli with a glass of buttermilk.
Makes: around 2 Servings of Masala Vermicelli.

Ingredients:

Vermicelli 1 1/2 Cups
Onion 1 Small
Tomato 1
Ginger garlic Paste 1/2 tsp
Green Chillies 4
Green Peas 1/2 Cup
Whole Red Chiles 2 – 3
Cloves 2
Coriander Seeds 1 1/2 tsps
Cinnamon 1/2 inch Stick
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slit green chillies into two.
Grind red chiles, cloves, coriander seeds and cinnamon into fine powder.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately pour the cooked vermicelli into a colander and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When dal turns light brown, add green chillies, ginger garlic paste, ground spice powder, green peas and onion.
Once onion turns translucent, add tomato, turmeric powder and salt.
When tomato turns soft, add vermicelli.
Mix carefully and make sure all the excess moisture is gone.
Serve masala vermicelli with a glass of buttermilk.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is not cooked properly, then cook covered until its done. Add a splash of water if necessary. To avoid vermicelli from overcooking, remove the vermicelli from boiling water earlier than desired.
Variations: You can also add finely chopped green bell pepper, carrots etc..
Other Names: Masala Vermicelli, Masala Semya.