Archive | September, 2011

Fenugreek Seeds Rice Dosa

30 Sep

fenugreek_rice_dosa
Menthi Attu.

Fenugreek seeds are soaked in water and sprouted. They are then ground into paste and added to the rice mixture. The batter is spread on a flat pan into somewhat thick dosa. Once cooked, serve fenugreek seeds rice dosa immediately.
Makes: around 10 Fenugreek Seeds Rice Dosa.

Ingredients:

Rice 1 1/2 Cups
Fenugreek Seeds 1/4 Cup
Yogurt 1 Cup
Green Chiles 2 – 3
Salt to Taste

Method of preparation:

Remove stems, wash and slice the green chiles.
Soak fenugreek seeds in water for around 3 – 4 hours.
Sprout the fenugreek seeds and grind them into paste.

Soak rice in yogurt and water overnight.
Grind rice into smooth paste using a grinder.
Then add fenugreek seeds, green chiles and salt and grind again.
Use water to adjust the consistency of the dosa batter.
The batter should be little thick but runny.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon if necessary.
When pan gets hot, pour a ladle full of fenugreek seeds rice dosa batter on pan in circular motion.
Fry on low – medium flame till bottom side starts to turn light golden brown.
Pour few drops of oil around the dosa and turn dosa on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining fenugreek seeds rice dosa batter.
Serve fenugreek seeds rice dosa immediately.
Notes: Make sure dosa is cooked well before removing from heat.

Suggestions: Don’t roast the dosa else it turns bitter. If dosa is too soft, add rice flour to adjust. If dosa is too thick, add water to adjust the consistency of the batter. Make sure pan is very hot before pouring the dosa batter.
Variations: Check other variations of dosa recipes here.
Other Names: Fenugreek Seeds Rice Dosa, Menthi Atttu.

Bitter Gourd Fritters

29 Sep

karela_pakoda
Kakarakaya Pakodi.

A thick batter is prepared with rice flour, besan and spices. Bitter gourd is thinly sliced and coated with the rice flour mixture. They are then deep fried in oil till golden brown in color. Serve bitter gourd slice with steamed rice and dollop of ghee.
Makes: around 2 Cups of Bitter Gourd Fritters.

Ingredients:

Bitter Gourd 1 Large
Besan 3 Tbsps
Rice Flour 6 Tbsps
Red Chili Powder 1/2 tsp
Soda bi Carb a Pinch
Salt to Taste

Method of preparation:

Lightly scrape, wash, remove ends and thinly slice the bitter gourd.

In a mixing bowl, mix together besan, rice flour, red chili powder, soda bi carb and salt into thick paste adding enough water.
Mix in bitter gourd slices and coat them with the mixture.

Heat a deep frying pan on medium heat.
Slowly drop the bitter gourd slices coated in the rice flour mixture.
Deep fry till they turn golden brown on both sides.
Remove the bitter gourd fritters onto a absorbent paper.
Repeat the same with any remaining bitter gourd slices.
Serve bitter gourd slice with steamed rice and dollop of ghee.
Notes: Make sure fritters are thoroughly cooked.

Suggestions: Adjust red chili powder according to spice preference.
Variations: Check other fritters recipes here.
Other Names: Bitter Gourd Fritters.

Eggplant Tamarind Masala

28 Sep

eggplant_tamarind_masala
Vankaya Chintapandu Masala.

Fresh spices and dals are roasted and ground into fine powder. Baby Indian Eggplants are silced and added to oil along with whole and powdered spices. The eggplants are then cooked on low flame till they turn soft. Garnish with cilantro and serve eggplant tamarind masala with steamed rice and dal or with roti.
Makes: around 4 Servings of Eggplant Tamarind Masala.

Ingredients:

Eggplants 5
Tamarind 4 inch Piece
Cilantro few Sprigs
Salt to Taste

Masala:

Peanuts 1 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/8 tsp
Whole Red Chiles 3
Coriander Seeds 1/2 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:

Roast all the masala ingredients separately till golden brown or till aromatic.
Cool the roasted ingredients and grind into fine powder.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Wash and finely chop the cilantro.
Wash, remove stems, slice the eggplants into 4 sections.

Heat a tsp of oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add the sliced eggplants and salt.
Stir fry for a minute or two, add the ground masala powder and tamarind juice.
Cook covered on low flame for few minutes or until eggplants are soft inside.
Add few splashes of water if required during the cooking process.
Remove from heat and garnish with cilantro and serve eggplant tamarind masala with steamed rice and dal or with roti.
Notes: Make sure eggplants are cooked well before removing from heat.

Suggestions: Time it takes for the eggplant to cook depends on the size of the eggplant. Cook longer for bigger ones.
Variations: Adjust red chile powder according to taste. Check numerous stuffed eggplant and brinjal recipes here
Other Names: Eggplant Tamarind Masala, Vankaya Chintapandu Masala.

Tindora Potato Fry

27 Sep

tindora_potato
Tindora Potato Fry.

Tindora / Dondakaya / Gherkin is chopped into small circles. Tindora is fried in oil along with spices till light brown in color. Potato is also added to the tindora and fried till its soft. Powdered spices are added to the fry as a finishing step. Serve tindora potato fry with steamed rice or with roti.
Makes: around 4 Servings of Tindora Potato Fry .

Ingredients:

Tindora 20 – 25
Potato 1
Coriander Powder 1 tsp
Red Chili Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 Tbsps

Method of preparation:

Wash tindora under fresh water.
Remove ends and chop tindora into thick circles.
Wash, peel and finely chop the potato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped tindora.
Cook covered for a minute and uncover.
Fry till tindora turns light brown around the edges.
Stir in chopped potato and fry again till potato is golden brown in color and tindora is brown as well.
Stir in coriander powder, red chili powder and cook for another minute on low flame.
Serve tindora potato fry with plain steamed rice or with roti.
Notes: Make sure to fry the tindora well.

Suggestions: If tindora or the potato is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other recipes with tindora here.
Other Names: Tindora Potato Fry.

Ridge Gourd Vada

26 Sep

beerakaya_vadiyam
Beerakaya Vadiyam.

Ridge gourd is peeled and finely chopped. It is then folded into thick dough like mixture using rice flour and spices. The mixture is then dropped into hot oil and fried till vada is golden brown in color. Serve ridge gourd vada with steamed rice and dollop of ghee.
Makes: around 10 Ridge Gourd Vada.

Ingredients:

Ridge Gourd 1/2 Small
Rice Flour 6 – 8 Tbsps
Besan 1 Tbsp
Onion 1 Small
Red Chili Powder 1 tsp
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for deep frying

Method of preparation:

Peel, wash and very finely chop the ridge gourd.
Peel and finely chop the onion.
Lightly squeeze the ridge gourd and keep aside.

In a mixing bowl, mix together ridge gourd, onion, rice flour, besan, red chili powder and salt into thick mixture using no water.
Adjust the spices if necessary and add a splash of water only if necessary.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, scoop a little bit of the ridge gourd mixture and drop into oil.
Repeat the same to fill the surface of the deep frying pan.
Fry the ridge gourd vada on both sides till golden brown in color.
Remove the fried vada onto absorbent paper.
Repeat the same with any remaining ridge gourd vada mixture.
Serve ridge gourd vada with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well and the vada is crisp before removing from heat.

Suggestions: If vadiyam is not cooked well, put it back on heat and fry on medium low flame till done.
Variations: You can also add your choice of herbs to the ridge gourd vada.
Other Names: Ridge Gourd Vadam, Beerakaya Vadiyam.