Archive | October, 2010

Whole Wheat Laddu

30 Oct

Goduma Laddu.

Whole wheat is roasted in little bit of ghee till golden brown. Then its ground into powder and mixed with powdered sugar and nuts. The mixture is made into small balls with few drops of milk or ghee. While ghee enhances the shelf life, milk is less calorie rich.
Makes: around 10 Whole Wheat Laddu.


Whole Wheat 1 Cup
Sugar 1/2 – 3/4 Cup
Milk 3 – 5 Tbsps
Cashews 4
Raisins 10
Ghee 1/2 tsp

Method of preparation:

Break cashews into small pieces.
Grind sugar into fine powder and keep aside.

Heat ghee in a pan on medium heat, add cashews and raisins.
Fry till cashews turn light golden brown and raisins plump up.
Remove the fried ingredients onto a plate.

In the same pan with remaining ghee, add whole wheat.
Roast the whole wheat until its aromatic and dark golden brown in color.
Cool the roasted whole wheat to room temperature.

Grind the whole wheat into fine powder using a spice blender.
Grind the whole wheat in batches to make it easy on the blender.
Make one of the batch little coarse than the rest for texture.

Remove the whole wheat powder onto a mixing bowl, add sugar, cashews and raisins.
Add milk to the above mixture and form it into lemon sized balls.
Store the whole wheat laddu in a dry jar and these stay for upto a week.
Notes: Make sure to roast the whole wheat right.

Suggestions: Adjust the milk according to the mixture.
Variations: You can also add fresh or dry coconut to the powder.
Other Names: Whole Wheat Laddu, Godhuma Laddulu.


Cauliflower with Besan

29 Oct

Cauliflower with Besan.

Cauliflower is boiled or steamed till slightly soft. Besan / Senagapindi is toasted till golden brown and other spices and herbs are mixed with it. Oil is tempered with spices and cauliflower is briefly fried on high flame with prepared besan and spices mixture. Once the cauliflower absorbs all the flavors, it is served with steamed rice or with roti.
Makes: around 3 Servings of Cauliflower with Besan.


Cauliflower 1 Small
Besan / Gram Flour 3 – 4 Tbsps
Amchur Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chile Powder 1/2 tsp
Ajwain a big Pinch
Cilantro few Sprigs
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop cilantro.

Cut off the leaves and hard stem, break cauliflower into small florets and thoroughly wash them under running water.
Bring to boil few cups of water, add cauliflower florets and a big pinch of salt.
Boil till cauliflower turns just soft and strain the cooked cauliflower.
Alternatively, steam the washed cauliflower florets.

Heat a pan on low heat, add besan and fry till raw smell of the besan is gone and it turns golden brown in color.
Remove the toasted besan onto a bowl.
Add amchur powder, turmeric powder, red chile powder, ajwain, cilantro and salt to the besan powder and mix well.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets and besan mixture.
Add a splash of water if necessary to allow the besan powder to stick to the cauliflower florets.
Stir fry till the cauliflower is completely coated and starts to turn brown around the edges.
Remove from heat and serve cauliflower with besan over steamed rice or wrapped in roti.
Notes: Make sure not to over cook the cauliflower.

Suggestions: If cauliflower is not cooked properly, add few tablespoons of water to the curry and cook it covered on low flame till done.
Variations: You can also check the varieties made with cauliflower here.
Other Names: Cauliflower with Besan.

Roasted Eggplant Chutney

28 Oct

Roasted Eggplant Chutney.

Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.


Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp

Method of preparation:

Wash and finely chop the curry leaves and cilantro.

Heat half a tsp oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order.
Fry till aromatic or until all the ingredients are golden brown.
Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.

Wash and pat dry eggplant.
Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Discard stem and remove the roasted eggplant onto a bowl (around 1 Cup).

Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also temper the chutney with mustard seeds and curry leaves.
Other Names: Roasted Eggplant Chutney, Kalchini Vankaya Pachadi.

Onion Stuffed Ridge Gourd

27 Oct

Ullipaya Beerakayalu.

Here, onion is chopped up and briefly cooked before grinding into paste with ginger and garlic. Ridge gourd is chopped into small cylinders and stuffed with the ground onion mixture. Then stuffed ridge gourds are cooked in tempered oil till soft and finished with kasuri methi. Serve onion stuffed ridge gourd with steamed rice or with roti.
Makes: around 6 Onion Stuffed Ridge Gourd.


Ridge Gourd around 18 inch Long
Onion 1 Large
Ginger 2 inch Piece
Garlic 3 Cloves
Green Chiles 3 – 4
Dried Fenugreek Leaves 2 Tbsps
Salt to taste
Oil 1 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly peel and chop ridge gourd into 3 inch long cylinders.
Taste the ridge gourd to make sure its not bitter.
Slit the chopped ridge gourd making a plus sign with its bottom intact.

Peel and finely chop the onion.
Peel and roughly chop ginger and garlic cloves.
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add chopped onion and fry till onion turns translucent and starts to brown.
Cool the onion to room temperature and grind it along with ginger, garlic, green chiles and salt.
Add a splash of water while grinding if necessary.
Remove the thick onion paste onto a bowl.

Stuff each ridge gourd with a tbsp of more of the prepared onion paste and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, slowly place the stuffed ridge gourd pieces into the pan.
Fry briefly for a minute or two and pour any remaining onion paste into the pan.
Cook covered on low flame turning occasionally until ridge gourd becomes soft.
Add a splash or two of water if necessary while cooking.
Finally uncover and stir in dried fenugreek leaves / kasuri methi.
Stir fry for a minute or two and then remove ridge gourd from heat.
Serve stuffed ridge gourd with steamed rice and a dollop of ghee.
Notes: Make sure to occasionally scrape the bottom of the pan when the pan is on high heat to avoid burning of the onion stuffing.

Suggestions: If ridge gourd is not cooked properly, cook it covered over medium – low flame till soft but not mushy.
Variations: Spices Stuffed Ridge GourdBesan Stuffed Ridge Gourd are some good variations of stuffed ridge gourd.
Other Names: Onion Stuffed Ridge Gourd.

Kanchipuram Idli

26 Oct

Kanchipuram Idli.

Idli batter is prepared with idli rice and urad dal. Here, idli batter is tempered with spices (cumin, peppercorns) and dals (chana dal) just before steaming the batter. Traditionally, the batter is steamed in wide deep vessel rather than using regular idli stand. Serve kanchipuram idli with tomato chutney.
Makes: around 6 Kanchipuram Idli.


Urad Dal 1/2 Cup
Idli Rice 1 Cup
Raw Rice 1/2 Cup
Green Chiles 2
Ginger 1 inch Piece
Yogurt 1 Tbsp
Salt to taste


Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Chana Dal 1/4 tsp
Black Peppercorns a few
Chopped Raw Cashews 2
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak urad dal in water for 3 – 4 hours.
Soak both idli rice and raw rice in water for around 6 hours.
Grind the both urad dal and rice separately into smooth paste.
In a mixing bowl, combine the urad dal paste and rice paste.
Let the batter ferment for good 6 – 8 hours in a warm place.

Wash, remove stems and finely chop the green chiles.
Peel and mince the ginger.
Lightly crush the ginger and green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add ginger and green chiles.
Fry briefly and remove the tempering from heat.

Then, add the yogurt, salt and the above tempering to the idly batter bowl.
Mix well and let it stand for around an hour.

Grease the idly moulds with little ghee.
Place a cashew first and fill the moulds with kanchipuram idli batter.
Steam the idli for around 8 – 10 minutes.
Let them cool off a bit before removing the idli from mould.
Serve kanchipuram idli with tomato chutney.
Notes: Make sure to to soak the rice well to aid in easy grinding.

Suggestions: Usually the kanchipuram idli batter is steamed in a wide deep pans or cups rather than using the regular idly moulds.
Variations: You can also add urad dal and asafoetida to the tempering.
Other Names: Kanchipuram Idli, Kanjeevaram Idli.