Archive | June, 2011

Pulihora Avakaya

24 Jun

pulihora_avakaya
Pulihora Avakaya.

Raw mango is chopped into big chunks. Chopped raw mango is mixed with powdered mustard seeds and powdered red chili. Dals and spices are fried in oil and added to the mango pickle. Serve pulihora avakaya with steamed rice or with roti.
Makes: around 2 Cups of Pulihora Avakaya.

Ingredients:

Raw Mango 1
Red Chile Powder 2/3 Cup
Black Mustard Seeds Powder 2/3 Cup
Salt 2/3 Cup
Oil 2 Cups (app.)

Talimpu:

Chana Dal 1/2 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:

Wash, clean and pat dry mango.
Cut the raw mango along with the seed into big chunks.
Grind mustard seeds into fine powder along with salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and dals change color, remove from heat.

In a clean mixing bowl, mix raw mango chunks, red chile powder, ground black mustard seeds powder together with half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar.
Leave it aside for atleast a day or two for the pickle to mature.
Serve pulihora avakaya with steamed rice or with roti.
Notes: If taken care to use dry utensils and to not expose to humidity, the pickle stays fresh for a year.

Suggestions: Depending on the sourness of the mango, adjust the salt.
Variations: Check other variations of mango pickle here.
Other Names: Pulihora Avakaya

Garlicky Puffed Jowar

23 Jun

garlicky_puffed_jowar
Jonnalu Pelalu.

Jowar / Great Millet can be bought puffed. Puffed juwar is spiced up with garlic and spices in the following recipe. Spices and garlic are added to hot oil to release its flavors and puffed jowar is mixed in. Serve garlicky puffed jowar as a snack.
Makes: 2 Cups of Garlicky Puffed Jowar

Ingredients:

Puffed Jowar Dani 2 Cups
Dalia / Roasted Gram Dal 3 Tbsps
Garlic 1 – 2 Cloves
Red Chili Powder to Taste
Turmeric Powder a big Pinch
Salt to Taste
Oil 1 tsp

Method of preparation:

Peel and mince the garlic cloves.

Heat oil in a pan on medium low, add minced garlic cloves.
Once garlic starts to turn golden, add red chili powder, turmeric powder and salt.
Immediately stir in puffed jowar dani and remove from heat.
Leave the puffed juwar in the pan. The heat from pan crisps up puffed jowar.
Once cooled down to room temperature, stir in roasted gram dall and puffed jowar can be stored in a tightly sealed jar.
Serve garlicky puffed jowar as a snack.
Notes: Make sure not to burn garlic.

Suggestions: Alternatively, puffed jowar can be toasted on low flame till crisp before adding to the spice powders.
Variations: Roasted peanuts can also be added to the puffed jowar.
Other Names: Garlicky Puffed Jowar, Jonnalu Pelalu, Puffed Cholam.

Raw Tamarind Rice

22 Jun

raw_tamarind_rice
Chintapandu Pulihora.

For raw tamarind rice, tamarind is not cooked with other spices. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with steamed rice along with fried spices and dals. Serve raw tamarind rice with yogurt.
Makes: 3 Cups of Tamarind Rice.

Ingredients:

Steamed Rice 3 Cups
Green chillies 3-5
Tamarind 1 1/2 inch sized ball
Turmeric powder 1/2 tsp
Raw Peanuts 3 tbsps
Salt to taste

Talimpu:

Chana dal 1/2 tsp
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry leaves 10
Asafoetida a Big Pinch
Sesame Oil 2 Tbsps

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.

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.

In a mixing bowl, add steamed rice, freshly squeezed tamarind extract, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Taste and adjust seasonings if necessary.
Leave the tamarind rice covered for couple of hours if possible.
Serve raw tamarind rice with half a cup of plain yogurt.
Notes: Make sure to adjust tamarind extract according to the sourness of the tamarind.

Suggestions: If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice.
Variations: You can also add chopped ginger with the spices. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora.
Other Names: Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.

Yard Long Beans with Potato

21 Jun

yard_long_beans_potato
Alasandala Bangala Dumpa Kura.

Yard long beans are chopped up and cooked in oil along with spices. Diced potato is added to the long beans and cooked till done. Serve yard long beans with potato with steamed rice or with chapati.
Makes: around 2 Servings of Yard Long Beans with Potato.

Ingredients:

Yard Long Beans 1 1/2 Cups Chopped
Potato 1
Green Chiles 1 – 2
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:

Wash and dice the potato.
Wash yard long beans thoroughly and remove little bit of both ends.
Chop the yard long beans into inch sized pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped yard long beans.
Stir fry for a minute, add a cup of water and cook covered on low flame for around 10 minutes.
Uncover, add green chiles, turmeric powder, diced potato and salt.
Cook covered again till potato is soft and whole and beans are cooked.
Adjust any seasonings if required and remove the yard long beans curry from heat.
Serve yard long beans with potato with steamed rice or with chapati.
Notes: Make sure long beans are cooked well.

Suggestions: If long beans are not cooked well, put it back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Add few pinches of coriander powder if you wish.
Other Names: Yard Long Beans with Potato, Alasandala Bangala Dumpa Kura.

Sago Rotti

20 Jun

sago_rotti
Saggu Biyyam Rotti.

Sago / Sabudana is soaked in water till it softens. Rice flour is mixed with soaked sago along with chopped onion and spices. The dough is then spread on a deep pan or flat pan and cooked on low flame till done. Serve sago rotti with any pickle of your choice.
Makes: around 2 Servings of Sago Rotti.

Ingredients:

Sago 3/4 Cup
Rice Flour 5 – 7 Tbsps
Onion 1 Small
Green Chiles 1 – 2
Cilantro Few Sprigs
Cumin Seeds a huge Pinch
Salt to Taste
Oil 1 tsp

Method of preparation:

Wash sago with fresh water and soak in enough water for around 2 hours.
Press sago between fingers and it shouldn’t feel hard.
Strain the sago and keep aside.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together soaked sago, rice flour, green chiles, cilantro, cumin seeds and salt with sufficient amount of water if required.
Knead the mixture into soft dough.
Divide the dough into two portions.

Heat a small wok or appam pan or flat pan on medium low heat.
Apply quarter tsp of oil and place a portion of sago rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Pour few drops of oil around the sabudana rotti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the sago rice flour rotti crisp up for few minutes on both sides.
Remove the sago rotti onto a plate and repeat the same procedure with remaining portion of the mixture.
Serve sago rotti with any pickle of your choice.
Notes: Make sure sago is soaked well.

Suggestions: If sago is not soaked well, add more water and leave it aside for another half an hour.
Variations: Check other recipes with sabudana here.
Other Names: Sago Rotti, Saggubiyyam Rotti, Sabudana Rotti.