Archive | June, 2011

Sweet Garlic Chutney

30 Jun

Sweet Garlic Chutney.

Garlic cloves are peeled and ground into paste with powdered spices and jaggery. The mixture is then briefly cooked in oil before adding lemon juice. Serve sweet garlic chutney with idli or samosa etc…
Makes: around 1/4 Cup of Sweet Garlic Chutney.


Garlic 4 Cloves
Red Chili Powder 2 – 3 Tbsps
Cumin Seeds Powder 1/4 tsp
Jaggery 1 inch Block
Lemon Juice 1 Tbsp
Salt 1 Tbsp (app.)
Oil 1 Tbsp

Method of preparation:

Peel and roughly chop the garlic cloves.
Grind garlic cloves with red chili powder, cumin seeds powder, jaggery, salt and water into smooth paste adding few tablespoons of water.

Heat oil in a small pan, add the garlic paste.
Cook for few seconds and remove from heat.
Stir in lemon juice and adjust any seasonings if required.
Serve sweet garlic chutney with idli or samosa etc…
Notes: Make sure not to overcook the the garlic chutney.

Suggestions: Adjust the jaggery and lemon juice according your preference.
Variations: Check other chutney recipes here.
Other Names: Sweet Garlic Chutney.


Sweet Potato Idli

29 Jun

Chilakada Dumpa Idlilu.

Sweet potato is grated raw and is mixed with idli batter along with cilantro and spices (for spicy version) and poured into idli moulds. The idli is then steamed till done. Serve sweet potato idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Sweet Potato Idli.


Idli Batter 1 Cup
Sweet Potato 1/2 of Small One
Cilantro few Leaves
Salt to taste
Ghee few drops

Method of preparation:

Peel, wash and grate the sweet potato (around 1/2 Cup)
Separate leaves, wash and tear the cilantro leaves.

In a bowl, add the idli batter, grated sweet potato, teared cilantro leaves and salt (if necessary).
Mix thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
Pour few tablespoons of batter in each idli mould.
Place the idli stand in steamer.

Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve sweet potato idli with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Adjust the amount of sweet potato if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Also add finely chopped green chiles to the batter for a spicy idli.
Other Names: Sweet Potato Idli, Chilakada Dumpa Idlilu.

Amaranth Spinach Dosa

28 Jun

Thotakura Palakura Dosa.

Amaranth leaves and spinach leaves are ground into paste. Dosa batter is prepared with urad dal and rice flour and ground paste. The batter is made into somewhat thin dosa and is cooked till its light golden in color. Serve amaranth spinach leaves dosa with coconut chutney or with any chutney of your choice.
Makes: around 10 Amaranth Spinach Dosas.


Urad Dal 1/2 Cup
Rice Flour 1 Cup
Amaranth Leaves 1 Cup Packed
Spinach Leaves 1 Cup Packed
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Wash, separate leaves and roughly chop amaranth leaves and spinach leaves.
Remove stems and wash the green chiles.

Bring to boil a cup of water.
Add amaranth leaves and cook till amaranth leaves are soft.
Stir in spinach leaves, green chiles and remove from heat.
Once cool enough to handle, strain the leaves and reserve the cooking water.
Grind the amaranth and spinach leaves into smooth paste adding reserved cooking water.

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, ground amaranth and spinach leaves paste, cumin seeds and salt.
Mix everything with enough water for somewhat thin dosa batter.
Leave the batter aside for couple of minutes.

Heat a flat pan on medium – high heat.
Pour a ladle full of amaranth spinach leaves dosa batter and spread with back of the ladle in circular motion into thin dosa.
Pour few drops of oil around the dosa and fry till it turns golden brown in color.
Turn the dosa on other side and cook for few seconds to crisp up a little.
Carefully remove the dosa from heat and onto a plate.
Repeat the same with remaining dosa batter.

Also, store the dosa batter covered in a refrigerator for few more days.
Serve amaranth spinach leaves dosa with coconut chutney or with any chutney of your choice.
Notes: Make sure dosa batter is of right consistency.

Suggestions: If dosa is coming too thick, add more water and try again. If dosa is breaking up or the batter is too thin, add little rice flour.
Variations: Check other dosa recipes here.
Other Names: Amaranth Spinach Dosa, Thotakura Palakura Dosa.

Cooked Yucca

27 Jun

Karra Pendalam.

Yucca root / karra pendalam is pressure cooked in water till soft and whole. It is then coarsely mashed or chopped and seasoned with red chili powder. Serve yucca root once peeled else it eventually hardens with exposure to air.
Makes: around 4 Servings of Cooked Yucca.


Karra Pendalam / Yucca 1 Medium Size
Red Chili Powder a Pinch
Lemon Juice few Drops
Salt to Taste

Method of preparation:

Chop Yucca root into 3 – 4 sections.
Pressure cook in enough water for 3 – 4 whistles.
Alternatively, boil in a sauce pot of water till cooked (around 30 minutes)

Once cool enough to handle, peel the skin off of the Yucca root.
Lightly mash the Yucca root, add red chili powder, lemon juice and salt.
Mix well and serve cooked Yucca root.
Notes: Make sure karra pendalam is cooked well.

Suggestions: If the Yucca root is not cooked well, put it back in sauce pot or pressure cook for few more whistles until soft.
Variations: Yucca root can also be eaten just cooked.
Other Names: Karra Pendalam, Yucca Root.

Tamarind Powdered Poha

25 Jun

Tamarind Powdered Poha.

Poha / Flattened rice is ground into coarse powder. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with soaked poha along with fried spices and dals. Serve tamarind powdered poha with yogurt.
Makes: around 3 Servings of Tamarind Powdered Poha.


Thick Poha 1 Cup
Tamarind 2 inch Sized Ball
Green Chiles 2 – 3
Raw Peanuts 2 Tbsps
Turmeric Powder 1/8 tsp
Salt to Taste


Chana Dal 1/4 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 2 tsps

Method of preparation:

Soak tamarind in few tablespoons of warm water for 15 minutes and extract all the thick pulp discarding any veins.
Wash, remove stems and slice the green chiles.
Grind flattened rice / poha into coarse powder.
Wash the powdered poha with water and keep aside.
Leftover water will eventually be soaked by powdered poha.

Heat oil in a pan, add peanuts and roast them until light golden brown.
Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil.
When chana dal turns light brown, add sliced green chillies.
Fry for a minute and add turmeric powder and remove from heat.

Stir in wet poha, freshly squeezed tamarind extract, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Taste and adjust seasonings if necessary.
Leave the tamarind powdered poha covered for couple of hours if possible.
Serve tamarind powdered poha with plain yogurt and with any pickle of your choice.
Notes: Make sure to add just enough water to the powdered poha.

Suggestions: If poha powder becomes too wet, let it dry for couple of minutes before adding to pan. If poha powder is dry, sprinkle more water to wet it.
Variations: Check other recipes with poha here.
Other Names: Tamarind Powdered Poha, Pulihora Atukulu Podi.