Archive | March, 2011

Cauliflower Rasam

25 Mar

cauliflower_rasam
Cauliflower Rasam.

Cauliflower is grated up and boiled in water along with moong dal. Oil is tempered with spices and added to the rasam as a final step. Serve cauliflower rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Rasam.

Ingredients:

Cauliflower 1/4 of Small Head
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 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 1 tsp

Method of preparation:

Remove outer leaves, wash the cauliflower and grate the cauliflower.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.

Bring to boil a cup of water, add washed moong dal and turmeric powder.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, cauliflower, curry leaves and salt to the pot.
Boil for around 10 minutes or until cauliflower is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve cauliflower rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding cauliflower to the pot.

Suggestions: Adjust the consistency of the cauliflower rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Cauliflower Rasam, Gobi Rasam, Cauliflower Pesara Kattu.

Instant Cabbage Dosa

24 Mar

cabbage_dosa
Instant Cabbage Dosa.

Cabbage is roughly chopped and ground into paste along with green chiles. The ground cabbage is then mixed with rice flour and spices and made into a batter. The cabbage dosa batter is then poured onto a hot flat pan and cooked till done. Serve instant cabbage dosa instantly as it is or with coconut chutney.
Makes: around 4 Instant Cabbage Dosas.

Ingredients:

Cabbage 1/4 of Small Head
Rice Flour 1/2 Cup
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to Taste
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.
Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves and salt.
Pour around a cup of water and make it into somewhat thin batter.

Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Don’t disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.
Notes: Make sure dosa is cooked well before removing from heat.

Suggestions: If dosa breaks down, you might need to a little more rice flour in the batter. If dosa is too thick, adjust the cabbage dosa batter with little water.
Variations: You can also add finely chopped cilantro if you wish.
Other Names: Instant Cabbage Dosa.

Spring Vegetable Dosa

23 Mar

spring_dosa
Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:

Urad Dal 1/2 Cup
Rice Flour 1 Cup
Green Chiles 1
Salt to taste
Oil as required

For One Serving:

Ginger Chutney 1 Tbsp
Cabbage (grated) 2 Tbsps
Green Bell Pepper 1 Tbsp
Carrot (grated) 1 Tbsp
Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side.

Suggestions: Layer a lot of vegetable mixture on the dosa in which case the dosa won’t crisp up.
Variations: Use your choice of chutney to spread on the dosa. You can also mix a tsp of oil in any lentils powder and spread the mixture on dosa. Potato mixture can also be used to spread on the dosa for binding. You can also saute the vegetables lightly before used for layering.
Other Names: Spring Vegetable Dosa.

Minty Green Tea

22 Mar

mint_green_tea
Minty Green Tea.

If using green tea leaves, they are added to hot water to release their flavor. Mint leaves are also added to hot water along with sweetener. Serve fresh minty green tea hot or cold.
Makes: 1 Cup of Minty Green Tea.

Ingredients:

Dried Green Tea Leaves 1 Tbsp
Fresh Mint Leaves 5 – 6
Honey to Taste

Method of preparation:

Wash mint leaves under fresh water.
Tear mint leaves if they are very big.

Bring to boil around a big cup of water.
When water comes to boil, remove from heat.
Place mint leaves in serving cup.
Add green tea leaves in a strainer.
Place the strainer on top of serving cup.
Pour the hot water over the tea leaves and press the leaves a little to release its flavor.
Add honey to taste and stir well.
Serve minty green tea hot or cold.
Notes: Make sure to adjust mint leaves according to taste.

Suggestions: If using green tea bag, place the bag in serving cup along with mint leaves. Pour the hot water and cover for few minutes before serving the green tea.
Variations: Use sugar or other sweetener if desired.
Other Names: Minty Green Tea.

Taro Root with Dalia Powder

21 Mar

arbi_dalia
Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

Taro Root 4 Medium
Roasted Gram / Dalia 5 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel the arbi and cook covered in the pan till done.
Variations: Arbi Fry with Cilantro, Simple Taro Root FryDum ki Arbi and Taro Root in Tamarind Sauce.
Other Names: Taro Root with Dalia Powder, Chama Dumpala Putnala Pappu Vepudu.