Archive | August, 2011

Cabbage Mango Chutney

31 Aug

cabbage_mango_chutney
Cabbage Mamidikaya Pachadi.

Freshly chopped cabbage is briefly cooked in oil till soft but crunchy. Raw mango is peeled and grated. Cooked cabbage is then ground into chutney with green mango and spices. Serve cabbage chutney with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cabbage Mango Chutney

Ingredients:

Cabbage 1 Small Head
Green Chiles 2 – 3
Green Mango 1 Small
Mustard Seeds 1/4 tsp
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 2 tsps

Method of preparation:

Peel and grate the mango.
Wash, remove outer leaves and dice the cabbage.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add green chiles and cabbage and fry on medium flame till soft but with light crunch.
Remove from heat and cool the cabbage to room temperature.

First grind mustard seeds with a pinch of salt into fine powder.
Then add the green chiles, cooked cabbage and salt.
Grind the cabbage mixture coarsely.
Then stir in grated mango and grind for couple of seconds.
Remove the cabbage chutney onto a bowl.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above bowl.
Stir the cabbage chutney well and adjust any seasonings if required.
Serve cabbage chutney with steamed rice and dollop of ghee.
Notes: Make sure raw mango is sour enough.

Suggestions: Keep little bit of cooked cabbage aside in case the chutney is over ground. Add the reserved cabbage and grind briefly to bring some texture into the chutney.
Variations: Check other recipes with cabbage here.
Other Names: Cabbage Mango Chutney, Cabbage Mamidikaya Pachadi.

Quick Sesame Rice

30 Aug

quick_sesame_rice
Nuvvulu Annam.

White sesame seeds are toasted on low flame till golden brown in color. They are then ground into powder with cashews and mixed with steamed rice and spices. Serve quick sesame rice with few tablespoons of yogurt or with raita.
Makes: around 2 Servings of Quick Sesame Rice.

Ingredients:

Steamed Rice 2 1/2 Cups
Sesame Seeds 3 Tbsps
Raw Cashews app. 10
Green Chiles 3 – 4
Red Chili Powder 1/4 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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a heavy bottomed pan on low heat.
Add sesame seeds and toast the seeds till light golden brown in color.
Remove the sesame seeds from heat and cool to room temperature.
Grind sesame seeds and cashews into fine powder using spice blender

Remove stems, wash and slice the green chiles.
Fluff the steamed rice and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in steamed rice, ground sesame seeds powder, red chili powder and salt.
Mix well and remove from heat.
Serve quick sesame rice with few tablespoons of yogurt or with raita.
Notes: Make sure the sesame seeds are not over toasted.

Suggestions: Make sure to adjust spice with green chiles or red chili powder. Don’t over cook rice.
Variations: Add finely chopped onion once the talimpu ingredients are added.
Other Names: Quick Sesame Rice, Nuvvulu Annam.

Spiced Cashews

29 Aug

roasted_cashews
Karam Jeedipappu.

Whole cashews are deep fried in oil till dark golden brown in color. Once the cashews are removed onto a bowl, they are seasoned with red chili powder and freshly ground black pepper powder. Store spiced cashews in a tight jar and serve as a snack.
Makes: around 2 Cups of Spiced Cashews.

Ingredients:

Cashews 2 Cups
Red Chili Powder 1/4 tsp
Black Pepper Powder 1/8 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Heat oil in a deep pan on medium heat.
Once oil is medium hot, fry the curry leaves, remove from pan and keep aside.
Then add the cashews and fry on low flame for around 2 – 3 minutes or until cashews are dark golden brown in color.
Divide the cashews into batches if the deep frying pan is small and can’t fit all the cashews at once.
Remove the deep fried cashews onto absorbent paper.
Sprinkle red chili powder, black pepper powder, curry leaves and salt.
Store spiced cashews in a tight jar and serve as a snack.
Notes: Make sure oil is at right temperature.

Suggestions: If oil gets too hot, lower the flame and let the oil come to couple of degrees before adding cashews, else cashews burn as soon as they hit the oil.
Variations: Check other recipes here.
Other Names: Spiced Cashews, Karam Jeedipappu.

Masala Puffed Rice Upma

27 Aug

masala_puffed_rice
Masala Maramarala Upma.

Puffed rice is soaked in water till soft. Chopped vegetables are cooked in oil along with whole spices. A freshly ground spice mixture is prepared and added to the pan. Finally puffed rice is mixed in and finished with cilantro. Serve masala puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Masala Puffed Rice Upma

Ingredients:

Puffed Rice 2 1/2 Cups
Potato 1
Onion 1 Small
Green Chillies 1
Green Peas 3 Tbsps
Red Chili Powder 1/4 tsp
Cloves 1 – 2
Coriander Seeds Powder 1/2 tsp
Cinnamon 1/8 inch Stick
Star Anise 1/4 of One
Cilantro few Sprigs
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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and finely chop the green chillies.
Peel, wash and finely chop the potato.
Peel and finely chop the onion.
Wash the green peas and keep aside.
wash and finely chop the cilantro leaves.
Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.

Grind cloves, star anise and cinnamon into fine powder.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chillies, ground spice powder, potato and onion.
Fry for a minute or two till onion is translucent and potato turns soft.
Stir in peas, puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in chopped cilantro and serve masala puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.

Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also add finely chopped green bell pepper, carrots etc..
Other Names: Masala Puffed Rice Upma, Masala Maramarala Upma.

Ridge Gourd Onion Masala

26 Aug

beerakaya_ullipaya_masala
Beerakaya Ullipaya Masala.

Ridge gourd is slightly peeled and chopped. Fresh onion masala is prepared with onion, ginger and green chiles. Ridge gourd is then cooked in oil along with whole spices and ground onion masala. Serve ridge gourd onion masala over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Ridge Gourd Onion Masala.

Ingredients:

Ridge Gourd 2 Medium
Onion 1
Ginger 2 inch Piece
Green Chiles 2 – 3
Cilantro few Sprigs
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:

Lightly peel, remove ends and wash the ridge gourds.
Chop the ridge gourd into small pieces.

Remove stems, wash and slice the green chiles.
Peel and roughly chop ginger.
Peel and roughly chop the onion.
Wash and roughly chop the cilantro.

Grind green chiles and ginger into paste.
Add the chopped onion and cilantro and grind again into paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ridge gourd pieces.
Fry briefly and stir in ground onion masala paste and salt.
Cook covered on low flame till ridge gourd is soft.
Serve ridge gourd onion masala over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: If ridge gourd is not cooked well, add few tablespoons of water and cook covered on low flame till done. Adjust green chiles according to spice.
Variations: Check other recipes with ridge gourd here.
Other Names: Ridge Gourd Onion Masala, Beerakaya Ullipaya Masala.