Archive | May, 2011

Eggplant Tomato Chutney

31 May

eggplant_tomato_chutney
Eggplant Tomato Chutney.

For quick eggplant chutney, fry onion and tomato in oil along with few dals. Chinese eggplant is chopped up and cooked in the onion tomato mixture till soft. The mixture is ground into paste and seasoned with spices. Serve eggplant tomato chutney with steamed rice or with dosa etc..
Makes: around a Cup of Eggplant Tomato Chutney.

Ingredients:

Chinese Eggplant 1 Large
Onion 1 Small
Tomato 1 Large
Ginger 1/2 inch Piece
Green Chile 1
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Turmeric Powder a Pinch
Salt to Taste
Oil 1 tsp

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:

Wash , remove stem and dice the eggplant and leave the chopped eggplant in water till necessary.
Remove stem, wash and slice the green chile.
Peel and finely chop the onion.
Wash and chop the tomato.
Peel and mince the ginger.

Heat oil in a pan, add chana dal and urad dal.
Fry till chana dal changes color, add ginger and onion.
Fry till onion starts to brown, add green chile and tomato.
Stir in chopped eggplant, turmeric powder and salt.
Fry briefly and cook covered on low medium flame till eggplant turns soft.
If tomato is not juicy enough, add few splashes of water if necessary.
When eggplant turns soft, remove from heat and cool the mixture to room temperature.
Grind the eggplant mixture into paste using a blender.
Remove the eggplant chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to eggplant chutney bowl.
Mix well and serve eggplant tomato chutney with steamed rice or with dosa etc..
Notes: Don’t burn any of the spices.

Suggestions: Make sure to cook the eggplant well.
Variations: You can add a piece of tamarind while grinding the eggplant mixture.
Other Names: Eggplant Tomato Chutney, Vankaya Tomato Pachadi.

Sweet Vaal Talimpu

30 May

anumulu_talimpu
Anumulu Talimpu.

Sweet vaal / anumulu is soaked overnight and cooked till soft. Val is then briefly cooked in oil along with other whole spices. Sweet vaal talimpu is finished with fresh or frozen scraped coconut. Serve sweet vaal talimpu as a snack or with steamed rice.
Makes: around 2 Servings of Sweet Vaal Talimpu.

Ingredients:

Sweet Vaal 1 Cup
Scraped Coconut 3 Tbsps
Green Chiles 1
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 stem, wash and slice the green chile.
Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, cooked vaal, turmeric powder and salt.
Stir fry for a minute and remove from heat.
Stir in the scraped coconut and adjust the seasonings if necessary.
Serve sweet vaal talimpu as a snack or with steamed rice and dollop of ghee.
Notes: Make sure to cook the vaal right.

Suggestions: If vaal is little overcooked, don’t fry for longer once added to the pan with talimpu.
Variations: Leave the skin not peeled if desired.
Other Names: Sweet Vaal Talimpu, Anumulu Talimpu, Vaal Sundal.

Papad Carrot Chaat

28 May

papad_carrot_chaat
Papad Carrot Chaat.

Carrots are peeled and grated. Chopped onion, tomato are mixed with grated carrot. The carrot mixture is layered on roasted papad along with chaat masala powder. Serve papad carrot chaat immediately.
Makes: 2 Servings of Papad Carrot Chaat.

Ingredients:

Peppercorn Papad 2
Carrot 2 Large
Tomato 2 Small
Onion 1
Roasted Peanuts 1 tbsp
Lemon Juice 1 Tbsp
Cilantro few sprigs
Red Chile Powder few Pinches
Chaat Masala 1/4 tsp
Salt to taste

Method of preparation:

Peel, remove ends, wash and grate the carrots.
Peel and finely chop onion.
Wash and finely chop the tomatoes.
Clean and finely chop cilantro.

In a mixing bowl, mix together grated carrot, onion, tomato, roasted peanuts, cilantro and lemon juice.
Place the papad in microwave for half a minute.

In a serving plate, place the papad.
Layer the roasted papa with carrot mixture.
Sprinkle salt, chaat masala and red chile powder.
Serve papad carrot chaat immediately.
Notes: Make sure to roast the papad just before serving.

Suggestions: Make sure to remove the seeds inside tomato before chopping the tomato.
Variations: Grated mango can also be added to the carrot mixture.
Other Names: Papad Carrot Chaat.

Amaranth with Chickpeas

27 May

amaranth_chickpeas
Thotakura Senagala Kura.

Amaranth Leaves / Thotakura is chopped up and cooked in oil along with spices. Cooked chickpeas are crushed up and added to the amaranth leaves. Serve amaranth leaves with chickpeas over steamed rice or with chapathi.
Makes: around 4 Servings of Amaranth with Chickpeas.

Ingredients:

Amaranth Leaves 2 Cups Packed
Chickpeas 1 Cup
Green Chiles 1
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Boil chickpeas till soft and lightly crush them.
Wash and finely chop amaranth leaves.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped amaranth leaves and green chiles.
Fry for a minute, add half a cup of water, crushed chickpeas, red chili powder, turmeric powder and salt.
Cook covered on low flame till amaranth leaves are soft.
Remove amaranth leaves with chickpeas from heat and serve with steamed rice or with chapathi.
Notes: Make sure amaranth leaves and chickpeas are cooked well.

Suggestions: If any of the ingredients are not cooked well, put it back on heat and cook covered on low flame till done.
Variations: You can also add a splash of lemon juice for freshness.
Other Names: Amaranth with Chickpeas, Thotakura Senagala Kura.

Cilantro Mango Chutney

26 May

cilantro_mango_chutney
Cilantro Mango Chutney.

Fresh cilantro is chopped up and fried in oil along with mustard seeds. Raw mango is then added to the cilantro and ground into smooth paste. Serve cilantro mango chutney with plain steamed rice or with snacks.
Makes: around a Cup of Cilantro Mango Chutney.

Ingredients:

Raw Mango 1 Small
Cilantro 1 1/2 Cups Packed
Green Chiles 1 – 2
Mustard Seeds a Pinch
Salt to Taste
Oil 1 tsp

Method of preparation:

Wash and separate cilantro leaves.
Wash cilantro leaves and roughly chop them.
Remove stems, wash and slice the green chiles.
Peel and roughly chop the raw mango discarding the pit.

Heat oil in a pan, add mustard seeds.
When mustard seeds start spluttering, add chopped cilantro.
Fry cilantro for couple of seconds, add chopped mango and salt.
Cook till mango is little soft and remove from heat.
Grind the cilantro mango mixture into smooth paste.
Serve cilantro mango chutney with plain steamed rice or with snacks.
Notes: Make sure mango is sour enough for the chutney.

Suggestions: Fry the cilantro well before adding mango.
Variations: You can also add raw mango directly to the fried cilantro for fresh taste.
Other Names: Cilantro Mango Chutney.