Archive | August, 2010

Tender Chili Fry

31 Aug

Putnala Pappu Mirapakayalu.

This is a dry version of green chilli fry. Tender green chillies are fried in oil till golden brown. Then ground roasted gram / gulla senaga pappu is added just before removing from heat. This chilli fry is served with steamed rice and big dollop of ghee or it can be served with dal rice. Make sure to serve yogurt rice or sweet lassi to cool off.
Makes: around 5 Servings of Tender Chili Fry


Tener Green Chillies 10
Dalia / Roasted Gram 2 – 3 tbsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Grind dalia and salt into fine powder using a spice grinder.
Wash, remove stems and make a slit in the green chillies without cutting them into half.
Heat oil in a pan on medium high heat, add green chillies and place the splatter screen.
Stir and fry until green chillies turn light and lose the green color.
Stir in the salt and roasted gram powder.
Remove from heat and serve tender chilli fry with plain steamed rice and good amount of ghee.
Notes: Make sure to choose as tender chillies as possible.

Suggestions: If chilli is too spicy, add more dalia powder to the dish.
Variations: Tender Green Chile CurryMirchi in AjwainGreen Chillies in Lemon Juice.
Other Names: Dalia Mirchi Fry.

Vegetable Vermicelli Upma

30 Aug

Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in tempered oil till done. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli upma with a glass of buttermilk.
Makes: around 3 Servings of Vegetable Vermicelli Upma.


Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Bell Pepper 1 Small
Carrot 1 Small
Green Chillies 4
Fresh or Frozen Green Peas 1/2 Cup
Roasted Peanuts 2 tbsps
Yogurt 1 1/2 tbsps
Cilantro Few Sprigs
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro.

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 strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato and onion.
Once onion turns translucent, add carrot, bell pepper, green peas and salt.
When carrot turns soft, add strained vermicelli and yogurt.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Garnish with chopped cilantro and serve vermicelli upma.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Also add chopped tomato along with vermicelli if you wish. Add your choice of vegetables to the upma.
Other Names: Vermicelli Upma, Semya Upma.

Garlicky Puffed Rice

28 Aug

Velluli Maramaralu.

Garlicky puffed rice is an instant and spicy snack to munch anytime of the day. Garlic is grated up and mixed with red chili powder and ghee. Puffed rice is tossed in with the prepared garlic chili powder oil along with roasted gram. Immediately serve garlicky puffed rice as a snack.
Makes: 2 Cups of Garlicky Puffed Rice


Puffed Rice 1 1/2 Cups
Dalia / Roasted Gram 1/2 Cup
Garlic 1 Small Clove
Red Chili Powder 1/4 tsp
Curry Leaves 2
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Warm up the ghee and keep aside.
Toast the curry leaves in a shallow pan until they crisp up and break them into pieces.
Peel and grate the garlic into a mixing bowl.
Add salt, curry leaves and ghee and mix well.
Stir in roasted gram / putnala pappu and puffed rice.
Toss everything well and serve garlicky puffed rice immediately.
Notes: Make sure to add the puffed rice just before serving.

Suggestions: If the mamra becomes soggy, stir in a handful of fresh puffed rice to crisp things up.
Variations: You could also use sesame oil instead of ghee. Add few roasted peanuts if desired.
Other Names: Garlicky Puffed Rice, Lasan Mamra, Velluli Maramaralu.

Spicy Cabbage with Cumin

27 Aug

Cabbage Vepudu.

Cabbage is chopped up and cooked in tempered oil till soft. A freshly blend of spices is made with cumin seeds and red chiles. Cooked cabbage is seasoned with the spice blend just before removing from heat. Serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Cabbage with Cumin


Cabbage 1/2 Small Head
Green Chillies 2
Turmeric Powder a pinch
Cumin Seeds 1 tsps
Whole Red Chillies 3 – 4
Salt to taste
Ghee 1/4 tsp


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove the hard stem, few outer leaves if required and chop the cabbage.
Remove stem, wash and slice green chillies.
Remove stems and break whole red chillies.

Heat a heavy pan on low heat, add ghee and cumin seeds.
Fry the cumin seeds till aromatic or till they change color.
Add the broken red chiles and briefly fry and remove from heat.
Grind the broken red chillies with cumin seeds and salt into fine powder in a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chillies, chopped cabbage, turmeric powder and salt.
Cook covered on medium flame for couple of minutes for cabbage to soften a bit.
Remove the lid and cook the cabbage till its soft with a crunch to it.
Add the cumin seeds and chilli powder and mix thoroughly.
Remove from heat and serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Notes:Grind cumin seeds and red chili as a fresh blend of spices for maximum flavor.

Suggestions: If the cabbage is not cooked properly, put it back on heat and cook covered till done. Adjust the spice with red chiles or green chiles.
Variations: You can also add a few drops of tamarind extract for sourness.
Other Names: Spicy Cabbage with Cumin, Jeera Karam Cabbage Vepudu.

Cashew Brittle

26 Aug

Jeedi Pappu Acchu.

Jaggery is flavored with cardamom powder and made into thick syrup. Whole cashews are mixed with the jaggery syrup and poured onto a greased tray to solidify. It is then cut into small cubes and cashew chikki served.
Makes: around 2 Cups of Cashew Brittle.


Raw Cashews 1 Cup
Jaggery 1 1/4 Cups
Cardamom Powder a Pinch
Ghee 1 tsp

Method of preparation:

Grease the bottom of a tray with little ghee and keep aside.

Heat a pan on medium heat, add jaggery, remaining ghee, cardamom powder and quarter cup of water.
Bring to boil and let all the jaggery melt.
When the syrup thickens and turns more like honey, remove from heat.
Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball when it touches the water, its done.

Add the cashews into the hot jaggery syrup and mix well to coat the jaggery with syrup.
Immediately, pour the cashews onto the greased tray and lightly pat on it to form around a inch thick formation.
Let the brittle cool off completely and then cut it into squares.
Store the cashew brittle in a tight jar and it stays fresh for couple of weeks.
Serve cashew brittle as a snack.
Notes: Make sure to get the syrup right.

Suggestions: If the syrup doesn’t solidify when it cools, then put the whole cashews mixture onto a hot and cook for couple of seconds to thicken the syrup. Pour on to a greased tray again for the brittle.
Variations: You can also add any other flavor in place of cardamom powder.
Other Names: Cashew Brittle, Jeedi Pappu Acchu, Cashew Chikki.