Archive | December, 2010

Ridge Gourd Skins Onion Fry

31 Dec

turai_onion_fry
Beerakaya Tokku Vepudu.

Ridge gourd is washed and the skin is sliced off of it. The ridge gourd skins are then chopped up and boiled in water till soft. The skins are then cooked in tempered oil along with onion. The fry is then seasoned with spices and serve with steamed rice.
Makes: around 3 Servings of Ridge Gourd Skins Onion Fry.

Ingredients:

Ridge Gourd 2 – 3 Medium
Onion 1 Small
Garlic 2 Cloves
Green Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

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

Method of preparation:

Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups).
Chop the ridge gourds skins into approximately inch long pieces.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Peel and slice the garlic cloves.

Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.
Boil till ridge gourd changes to light green in color and turns soft.
Strain the ridge gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, garlic and onion.
Once onion turns translucent, add ridge gourd.
Fry till ridge gourd takes a light brown color.
Stir in turmeric powder, red chili powder and salt.
Fry for couple of seconds and remove from heat.
Serve ridge gourd skins onion fry with steamed rice.
Notes: Make sure ridge gourd skins are cooked right.

Suggestions: If the ridge gourd is boiled properly, either boil for longer time or cook covered along with onion till its soft.
Variations: Check out what you can do with ridge gourd flesh when the skin is all peeled off.
Other Names: Ridge Gourd Skins Onion Fry.

Broken Wheat Salad

30 Dec

broken_wheat_salad
Erra Godhuma Rawa Salad.

Broken wheat is boiled in water till its cooked and soft. Raw vegetables are chopped up and mixed with broken wheat along with other seasonings for a fresh healthy salad. Serve broken wheat salad immediately or chilled.
Makes: around 2 Servings of Broken Wheat Salad.

Ingredients:

Broken Wheat 1/2 Cup
Green Chile 1 Small
Cucumber 5 Tbsps (chopped)
Tomato 4 Tbsps (chopped)
Onion 3 Tbsps (chopped)
Bell Pepper 2 Tbsps (chopped)
Lemon Juice 1 – 2 Tbsps
Cilantro Couple of Leaves
Salt to taste
Sesame Oil 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop the green chile.
Wash and finely chop the cilantro leaves.
Wash all the vegetables and chop them into small pieces.

Bring to boil a cup of water, add broken wheat, salt and sesame oil.
Lower the heat and cook covered for 5 – 10 minutes.
Or until broken wheat has absorbed all the water and turns soft.
Remove from heat, cool to room temperature and fluff up the broken wheat.

In a mixing bowl, mix together chopped cucumber, tomato, onion, bell pepper, lemon juice, cilantro and salt.
Let it stand for couple of mintues and carefully fold the broken wheat into the above mixture.
Garnish with cilantro leaves and serve broken wheat salad immediately.
Notes: Make sure broken wheat is cooked properly before removing from heat.

Suggestions: Don’t peel the cucumber to have extra crunch.
Variations: Use crushed black pepper if you can’t handle heat from green chile. Dress up the salad with your choice of nuts or seeds if desired.
Other Names: Broken Wheat Salad, Daliya Salad, Erra Godhuma Nooka Salad.

Tamarind Puffed Rice

29 Dec

maramarala_pulihora
Maramarala Pulihora.

Tamarind is soaked in water to extract all the thick pulp. It is then cooked in tempered oil. Puffed rice is softened by soaking it in fresh water for couple of seconds. Puffed rice is then mixed with the tamarind mixture for it to absorb all the flavors. Serve tamarind puffed rice immediately as a snack or as a breakfast.
Makes: around 2 Servings of Tamarind Puffed Rice.

Ingredients:

Puffed Rice 4 – 5 Cups
Tamarind 3 – 4 inch Long Piece
Green Chiles 2
Raw Peanuts 3 Tbsps
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

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 2 tsps

Method of preparation:

Soak puffed rice in water for couple of seconds or around a minute.
Strain the puffed rice and keep aside.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of hot water for few minutes.
Squeeze and extract all the thick juice from the tamarind discarding any veins.

Heat oil in a pan on medium heat, add peanuts and fry for couple of seconds.
Then stir in all the talimpu ingredients in order.
When chana dal turns light brown and peanuts are roasted, add green chiles, tamarind extract, turmeric powder and salt.
Cook on low flame for around 2 – 4 minutes and remove from heat.
Cool the mixture down to room temperature and carefully fold in the puffed rice.
When puffed rice is coated with all the tamarind mixture, adjust any seasonings if required.
Serve tamarind puffed rice immediately.
Notes: Make sure puffed rice is soaked well.

Suggestions: If puffed rice is soaked too much, strain well, spread the rice on a kitchen towel and let it dry for couple of minutes before using. Depending on the tartness of tamarind, adjust the amount.
Variations: You can also add cashews to the tempering. A small piece of jaggery can also be added while cooking tamarind extract to make the rice little sweet.
Other Names: Chintapandu Pulusu Burugulu, Tamarind Puffed Rice, Maramarala Pulihora.

Bottle Gourd in Red Lentils

28 Dec

bottle_gourd_masoor
Anapakaya Erra Kandulu Pappu.

Red lentils are used here which cook relatively fast when compared with other lentils. Bottle gourd is chopped up and cooked along with red lentils, green chiles and tamarind. When the dal and bottle gourd is cooked well, its finished by tempering with spices. Serve bottle gourd in red lentils with steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd in Red Lentils .

Ingredients:

Red Lentils / Masoor Dal 1 1/2 Cups
Bottle Gourd 1/2 of Small One
Green Chiles 2 – 4
Tamarind 1 Inch Piece
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

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 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Soak tamarind in few tbsps of hot water and remove any veins and seeds.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Wash and finely chop the cilantro leaves.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for 5 – 10 minutes, stir in chopped bottle gourd, green chiles, tamarind, turmeric powder and salt.
Boil till masoor dal turns yellow and bottle gourd becomes soft but not mushy.

Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above pot with bottle gourd and lentils.
Boil for a minute and remove from heat.
Garnish with cilantro and serve bottle gourd in red lentils with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well before removing from heat.

Suggestions: You can also boil bottle gourd separately and add to the boiled red lentils.
Variations: Check other dal / dhal recipes here.
Other Names: Bottle Gourd in Red Lentils, Anapakaya Erra Kandulu Pappu.

Soya Granules Burger

27 Dec

soy_granules_burgers
Soya Granules Burger.

Soy granules are cooked by adding them to the hot water. They are then added the tomato onion sauce having lots of spices and spice powders. The cooked soy granules mixture is then stuffed into pav bread. Soy granules burgers are then served immediately.
Makes: around 4 Soya Granules Burgers.

Ingredients:

Soya Granules 1 Cup
Onion 1 Medium
Tomato 2 Large
Ginger Garlic Paste 1 tsp
Green Chiles 2
Garam Masala Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Bay Leaf 1
Cinnamon 2 inch Long Stick
Green Cardamom 1
Cumin Seeds 1 tsp
Cloves 1
Cilantro few Sprigs
Pav Bread 4 Pieces
Ghee 1/2 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Bring to boil around a cup of water.
Remove from heat, add soya granules, stir for few seconds till soy granules soften.
Remove stems, wash and finely chop the green chiles.
Peel, remove ends and very finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds, cinnamon, cardamom, bay leaf and clove.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, cumin powder and salt.
Fry for couple of seconds, stir in reserved liquid and soy granules.
Cook till soy granules absorb all the flavors and let most of the moisture evaporate.
Remove from heat and stir in cilantro.

Slice the pav bread into two. Apply ghee to both sides of the bread.
Heat a flat pan on medium heat.
Place the sliced pav on hot pan and fry on both sides till light golden brown.
Stuff each bread with soy granules mixture and serve the burgers immediately.
Notes: Make sure to remove the whole spices from the stuffing before placing it on the burger.

Suggestions: Cook the tomatoes very well before adding the spices.
Variations: You can substitute the Indian pav bread with any kind of bread like french rolls, ciabatta, hamburger buns etc…
Other Names: Soya Granules Burger.