Archive | January, 2011

Rice Moong Dal Upma

25 Jan

uppudu_pindi
Uppudu Pindi.

Raw rice is coarsely ground using a blender. The ground rice is then cooked in water along with moong dal till rawa is completely cooked. Uppudu Pindi is served with mango pickle or with yogurt.
Makes: Rice Moong Dal Upma.

Ingredients:

Raw Rice 1 cup
Moong Dal 1/4 Cup
Green Chiles 4
Salt to taste
Ghee 1/2 tsp

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 5
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, pour 2 1/2 cups of water, moong dal and salt.
Bring the water to boil, let the moong dal cook for couple of minutes.
When moong dal is almost cooked, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed
Remove from heat, fluff up the upma and serve with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also look for other recipes of upma here.
Other Names: Rice Moong Dal Upma, Uppudu Pindi.

Fenugreek Leaves Kadhi

24 Jan

fenugreek_kadhi
Menthi Kura Majjiga Pulusu.

Fenugreek leaves are fried in tempered oil along with onion and green chiles. Yogurt is whisked with besan / gram flour and this mixture is added to the fenugreek leaves and cooked on low flame till the flavors develop. Fenugreek leaves kadhi is rather thick and is served with steamed rice.
Makes: around 4 Servings of Fenugreek Leaves Kadhi.

Ingredients:

Fenugreek Leaves 1 Cup packed
Besan / Gram Flour 3 – 4 Tbsps
Plain Yogurt 1 1/2 Cups
Onion 1 Small
Turmeric Powder 1/8 tsp
Green Chiles 3
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:

Wash, remove stems and separate fenugreek leaves.
Whisk together yogurt, besan and salt thoroughly with half a cup of water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry till onion turns translucent, add the washed fenugreek leaves.
When fenugreek leaves wilt and start to crisp up, add whisked yogurt besan mixture, turmeric powder and salt.
Boil the whole mixture on low flame for around 5 minutes for the raw smell of the besan to disappear the flavor of the fenugreek leaves to penetrate.
Serve fenugreek leaves kadhi with steamed rice and dollop of ghee.
Notes: Make sure not to chop the fenugreek leaves else the bitterness gets worse.

Suggestions: Make sure to adjust the consistency of the kadhi with water.
Variations: You can also check other kadhi recipes here.
Other Names: Fenugreek Leaves Kadhi, Menthi Kura Majjiga Pulusu, Methi Kadhi.

Ridge Gourd Onion Masala Curry

22 Jan

turai_onion_masala
Beerakaya Ullipaya Masala Kura.

Ridge gourd is peeled and chopped into chunks. Chopped ridge gourd is then slowly cooked in freshly ground masala having onion and spices. Serve ridge gourd onion masala curry with steamed rice.
Makes: around 3 Servings of Ridge Gourd Onion Masala Curry.

Ingredients:

Ridge Gourd 2 Long
Tomato 1 Small
Turmeric Powder a big Pinch
Salt to taste
Oil 1 tsp

Masala:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 3 – 4
Garlic 2 Cloves
Onion 1 Large

Method of preparation:

Peel, remove ends, wash and chop ridge gourd into small chunks (around 2 Cups).
Wash and chop tomato.
Peel and roughly chop the onion.
Peel and roughly chop garlic cloves
Grind onion, garlic, red chiles, cumin seeds, mustard seeds and salt into smooth paste using a spice blender.
Alternatively, use a mortar and pestle to grind the masala ingredients for best texture.

Heat oil in a pan, add ground masala paste and curry leaves.
Fry briefly for couple of seconds, stir in tomato, chopped ridge gourd, turmeric powder and salt.
Add few splashes of water and cook covered on low flame for around 10 minutes or until ridge gourd turns soft.
Once ridge gourd is cooked well, remove from heat and serve ridge gourd onion masala curry with steamed rice.
Notes: Make sure ridge gourd is cooked properly.

Suggestions: If onion or the ridge gourd is not cooked properly and still has the raw smell, cook covered on low flame till done.
Variations: You can also check other ridge gourd recipes here.
Other Names: Ridge Gourd Onion Masala Curry, Beerakaya Ullipaya Masala Kura.

Ridge Gourd Skins with Moong Dal

21 Jan

turai_skins_moong
Beera Pottu Pesara Pappu.

Ridge gourd is peeled and the skins are ground into paste. The ridge gourd skins mixture is then fried in tempered oil along with boiled moong dal. Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Ridge Gourd Skins with Moong Dal.

Ingredients:

Ridge Gourd 2 Large
Moong Dal 3/4 Cup
Green Chiles 3 – 4
Garlic 3 Cloves
Turmeric Powder 1/8 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:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Refresh moong dal under water thoroughly.
Bring to boil few cups of water, add moong dal and boil till moong dal turns soft but not mushy.
Strain the moong dal and keep aside.

Lightly scrape, wash and remove ends of the ridge gourd.
Chop into 3 inch long pieces and eventually chop the skin off of the ridge gourd.
Chop the ridge gourd skins into small pieces.
Grind the ridge gourd skins into coarse paste using sufficient water (around 1 Cup).

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and green chiles.
Fry for a minute, add ground ridge gourd skins and fry till the mixture loses the bright green color.
Once the ridge gourd mixture is cooked, stir in strained moong dal, turmeric powder and salt.
Mix thoroughly and cook for a minute or two to evaporate any excess moisture.
Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is not over cooked.

Suggestions: If the moong dal is overcooked, make sure not to overcook once added to the pan else it becomes too mushy.
Variations: You can also try the same recipe with toor dal.
Other Names: Ridge Gourd Skins with Moong Dal, Beera Pottu Pesara Pappu.

Bitter Gourd Fry with Almonds

20 Jan

bitter_gourd_almonds
Kakarakaya Badam Podi Vepudu.

Bitter gourd is sliced and boiled in water along with tamarind and yogurt to reduce the bitterness. It is then fried in oil along with onion. Finally fried bitter gourd is seasoned with almonds powder and spices. Serve bitter gourd fry with almonds over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd Fry with Almonds.

Ingredients:

Bitter Gourd 2 Medium
Yogurt 1 Tbsp
Onion 1
Almonds 3 Tbsps
Tamarind 1 inch Piece
Cumin Seeds 1/2 tsp
Ginger Garlic Paste 1/4 tsp
Red Chili Powder 1/2 tsp
Salt to taste

Method of preparation:

Lightly scrape, wash and remove the ends of the bitter gourd.
Chop the bitter gourd into somewhat thin circles.
Peel and slice the onion.
Grind almonds into fine powder using a spice blender.

Bring to boil few cups of water, add bitter gourd slices, tamarind and yogurt.
Boil till bitter gourd turns soft but not mushy.

Heat oil in pan, add cumin seeds.
Once cumin seeds sizzle, add sliced onion and ginger garlic paste.
Fry till onion turns translucent and starts to brown.
Stir in boiled bitter gourd pieces.
Fry for couple of minutes to let bitter gourd slices brown around the ends.
Finally add the red chili powder, almond powder and salt.
Mix thoroughly and remove from heat.
Serve bitter gourd fry with almonds over plain steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is cooked well before adding to the pan.

Suggestions: If bitter gourd is not cooked properly, either boil in enough water till soft or cook covered in the pan along with onions till soft.
Variations: Try other bitter gourd recipes here.
Other Names: Bitter Gourd Fry with Almonds, Kakarakaya Badam Podi Vepudu.