Archive | September, 2011

Plain Flour Parata

24 Sep

plain_flour_parata
Maida Paratha.

Plain flour / maida is kneaded into soft dough along with wheat flour and seasonings. The dough is rested for a while before kneading into a parata. The rolled out paratha is then cooked on flame till golden brown in color. Serve plain flour parata with any chole or any gravy curry of your choice.
Makes: around 3 Servings of Plain Flour Parata.

Ingredients:

Plain Flour / Maida 1 Cup
Wheat Flour 1/4 Cup
Salt to Taste
Sugar a big Pinch
Soda bi Carb a Pinch
Ghee as required

Method of preparation:

In a mixing bowl, mix together plain flour, wheat flour, salt, sugar, soda bi carb into soft dough adding cold water a little bit at a time.
Keep covered and rest the parata dough for atleast 30 minutes.
Divide the dough into 3 – 4 portions.

Take each portion of the dough and roll into thin rectangle shape.
Brush the surface of the rectangle with little ghee and roll the longer edge of the rectangle to form into a long cylinder.
Now take one end of the cylinder and roll into a coil and press the coil lightly to form a disk.
Brush the surface of the formed disk with little ghee and roll into thick 7 inch parata.

Repeat the same with remaining portions.
Heat a flat pan on medium low heat, place the rolled out parata on the pan.
Cook on one side till light golden brown, turn on the other side and lightly press around the ends and cook till this side becomes golden brown as well.
Remove the plain flour parata onto a plate and repeat the same with remaining rolled out parata.
Serve plain flour parata with any chole or any gravy curry of your choice.
Notes: Make sure parata is cooked well before removing from heat.

Suggestions: Thicker the parata, more time it takes to cook.
Variations: You can also add crushed red chili while kneading the flour for little spice.
Other Names: Plain Flour Parata, Maida Parata.

Toor Dal Dosa

23 Sep

toor_dal_dosa
Kandi Pappu Attu.

Toor dal is soaked in water till soft. It is then ground into smooth paste with spices. The toor dal dosa batter is spread into a thick dosa and cooked on low flame till done. Serve toor dal dosa with sambar or with any chutney of your choice.
Makes: around 5 Toor Dal Dosa.

Ingredients:

Toor Dal 1 Cup
Red Chiles 1
Ginger 1/2 inch Piece
Garlic 1 Clove
Cumin Seeds 1/4 tsp
Salt to Taste
Oil as Required

Method of preparation:

Soak toor dal in water for around an hour or two.
Grind the soaked toor dal with enough water into smooth paste.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of toor dal dosa batter on pan in circular motions.
Lightly spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn 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 toor dal dosa batter.
Serve toor dal dosa with sambar or with any chutney of your choice.
Notes: Make sure the soak the toor dal well.

Suggestions: If the toor dal dosa is not cooked well, put it back on heat and cook on low heat till done. Adjust the consistency of the dosa with water if required.
Variations: Layer the toor dal dosa with finely choppped onion or green chiles if you wish.
Other Names: Toor Dal Dosa, Kandi Attu.

Mint Cilantro Chutney

22 Sep

mint_cilantro_chutney
Mint Cilantro Chutney.

Mint leaves are washed and roughly chopped along with cilantro. Garlic and ginger are briefly fried in oil along with green chiles. Grind the mixture into paste along with lemon juice. Serve mint cilantro chutney with bread or with snacks etc..
Makes: around 1 Cup of Mint Cilantro Chutney.

Ingredients:

Mint Leaves 1 Cup Packed
Cilantro 1 1/2 Cups
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 2
Lime Juice 2 Tbsps
Salt to Taste

Method of preparation:

Peel and roughly chop the garlic.
Peel and chop the ginger.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the cilantro.
Wash, separate mint leaves and roughly chop them.

Heat oil in a pan, add ginger and garlic.
Fry for few seconds, add the green chiles.
Fry briefly, stir in mint leaves and cilantro.
Stir fry for few seconds and remove from heat.
Cool to room temperature and grind the mint cilantro mixture with lemon juice and salt into paste.
Serve mint cilantro chutney with bread or with snacks etc..
Notes: Make sure not to overcook mint or cilantro leaves.

Suggestions: Adjust green chiles according to spice preference.
Variations: You can also add fresh grated coconut before grinding the chutney. You can also add onion to the pan along with green chiles.
Other Names: Mint Cilantro Chutney.

Beans Salsa

21 Sep

beans_salsa
Beans Salsa.

For beans salsa, use canned black beans. Mix the beans with corn and chopped onion and tomato along with spices and herbs. Serve beans salsa with chips or as salad over a cabbage leaf or a lettuce leaf.
Makes: around 4 Servings of Beans Salsa.

Ingredients:

Canned Black Beans 1/2 Can
Tomato 1
Onion 1 Small
Green Chile 1 Small
Sweet Corn 1/4 Cup
Lemon Juice 1 Tbsp
Black Pepper to Taste
Salt to Taste
Cilantro few Sprigs

Method of preparation:

Wash the black beans and keep aside.
Wash, discard the seeds and finely chop the tomato.
Remove stem, wash, discard seeds and veins and finely chop the green chile.
Peel and finely chop the onion.
Boil the sweet corn and separate the corn kernels.
To separate, place the corn on flat surface and run the knife through it vertically down.
Wash and finely chop the cilantro.

In a mixing bowl, mix together black beans, tomato, onion, green chile, cilantro, black pepper, salt and lemon juice.
Adjust any seasonings if required and keep aside for couple of minutes.
Serve beans salsa on a cabbage leaf or a lettuce leaf.
Notes: Make sure to wash the canned black beans well before using.

Suggestions: If using dry beans, soak overnight and pressure cook for a whistle or two to cook the beans before using in the salsa.
Variations: Also add half of finely dice green bell pepper to the beans salsa.
Other Names: Beans Salsa.

Cabbage with Curry Powder

20 Sep

cabbage_curry_powder
Cabbage with Curry Powder.

Fresh whole spices are roasted and ground into powder. Click here for the recipe. Cabbage is shredded and cooked in oil along with whole spices. Then it is seasoned with freshly ground curry powder. Serve cabbage with curry powder over plain steamed rice and dollop of ghee or with roti or chapati.
Makes: around 4 Servings of Cabbage with Curry Powder.

Ingredients:

Cabbage 1 Small Head
Spicy Curry Powder 1 Tbsp
Green Chiles 1
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 outer leaves, wash and finely shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and shredded cabbage.
Fry for couple of minutes on medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, stir in spicy curry powder and salt.
Fry briefly and serve cabbage with curry powder plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.

Suggestions: If cabbage is not cooked well, put it back on heat and cook on low flame till done. Adjust green chiles according to spice.
Variations: You can also add other vegetables like green peas, potato, fresh peas etc..
Other Names: Cabbage with Curry Powder.