Archive | October, 2011

Julienne Chili Fritters

31 Oct

julienne_chili_fritters

Julienne the fresh long green chiles. Batter is prepared with besan / gram flour and carom seeds. The green chiles are then dipped in besan batter and the batter is dropped into hot oil. The chili fritters are deep fried till golden brown in color. Serve julienne chili fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 1 1/2 Cups of Julienne Chili Fritters.

Ingredients:

Whole Long Green Chiles 5
Besan 1/2 Cup
Ajwain / Carom Seeds 1/4 tsp
Soda bi carb a Small Pinch
Salt to Taste

Method of preparation:

Wash, remove stems and cut the green chili into half vertically.
Then cut the green chili into long thin strips.
In a mixing bowl, mix together besan, carom seeds, salt, soda bi carb into smooth thick paste adding as little water as possible.
Stir in julienne chili into the besan batter.

Heat oil in a pan on medium heat.
When oil gets hot, carefully drop the dipped julienne chili little by little.
Once the surface of the pan is full, lower the heat if necessary.
Fry on both sides till golden brown in color.
Remove the deep fried chili onto absorbent paper.
Serve julienne chili fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure the besan batter is right.

Suggestions: If fritters doesn’t come out crispy, either reduce the amount of soda – bi – carb next try or fry again in medium low heat till done.
Variations: Check other fritters recipes here.
Other Names: Julienne Chili Fritters.

Arbi with Dill Leaves

29 Oct

arbi_dill
Arbi with Dill Leaves.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with whole spices. Freshly chopped dill leaves are then added to the fried taro root along with spice powders. Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Arbi with Dill Leaves.

Ingredients:

Taro Root 4 Medium
Dill Leaves 1 Cup Packed
Garlic 2 Cloves
Red Chili Powder 1/4 tsp
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 arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into small chunks.
Peel and grate the garlic cloves.
Wash and finely chop the dill leaves.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in grated garlic, green chiles and salt.
Fry briefly and add the chopped dill leaves.
Stir fry for few seconds and remove from heat.
Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel the arbi and cook covered in the pan along with spices till done.
Variations: Arbi Fry with Cilantro, and Dum ki Arbi etc…
Other Names: Arbi with Dill Leaves.

Cauliflower with Onion

28 Oct

cauliflower_onion
Cauliflower with Onion.

Cauliflower is broken into small florets and chopped into small pieces before cooking in oil along with spices and onion. Green chiles are added for spice and lemon juice for freshness. Serve cauliflower onion fry with steamed rice and dollop of ghee or with roti or chapati etc…
Makes: around 4 Servings of Cauliflower with Onion.

Ingredients:

Cauliflower 1/2 Head
Onion 1
Green Chiles 1 – 2
Ginger 1 inch Piecce
Lemon Juice 1 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Clove 1
Cinnamon 1/2 Inch Piece
Curry Leaves 5
Oil 2 Tsps

Method of preparation:

Remove outer leaves, hard stem and wash the cauliflower.
Break the cauliflower into very small florets and chop them into small pieces.
Also chop the hard stems into small pieces.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Peel and very finely chop the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion.
Fry till onion turns translucent, add chopped green chiles and ginger.
Fry for few seconds and add the chopped cauliflower.
Fry for a minute, cook covered for around 3 – 5 minutes or until cauliflower is soft but not mushy.
Stir in lemon juice and remove from heat.
Serve cauliflower with onion over steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Add a tbsp of water to the cauliflower if required.
Variations: You can also check other cauliflower recipes here.
Other Names: Cauliflower with Onion.

Masala Okra in Yogurt

27 Oct

okra_yogurt
Masala Okra in Yogurt.

Okra / lady’s finger is chopped into small pices and fried in oil along with whole spices and spice powders. Once the fried okra is cooled to room temperature, it is mixed with freshly whisked plain yogurt. Serve masala okra in yogurt with plain steamed rice or with roti.
Makes: around 4 Servings of Masala Okra in Yogurt.

Ingredients:

Okra / Lady’s Finger 15 app.
Green Chiles 1 – 2
Cumin Powder a big Pinch
Garam Masala 1/2 tsp
Turmeric Powder a big pinch
Plain Yogurt 1/2 Cup
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Coriander Seeds a big Pinch
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Whisk yogurt in a bowl with little water, salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in green chiles, turmeric powder and salt.
Fry briefly, stir in cumin powder, garam masala and remove from heat.
Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve masala okra in yogurt with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt. Garam masala can be prepared by roasting and grinding coriander seeds, cloves, cinnamon and cardamom.
Variations: Chopped tomato can be added once the onion is fried. Garnish with finely chopped cilantro if you wish.
Other Names: Masala Bendakaya Perugu Pachadi, Masala Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.

Carrot Dosa

26 Oct

carrot_dosa
Carrot Dosa.

This is instant carrot dosa prepared with rice flour and so the batter doesn’t need any fermentation. The rice flour is mixed with freshly ground carrot mixture. Spices are also fried and mixed into the batter for flavor. Carrot dosa batter and is then poured onto hot pan and roasted till dosa turns golden brown. Serve carrot dosa with any pickle or chutney or with sambar.
Makes: around 6 Carrot Dosa.

Ingredients:

Carrot 1
Rice Flour 1 1/2 Cups
Yogurt 2 Tbsps
Green Chiles 2 – 3
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Crushed Black Pepper 1/4 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel, remove ends, wash and grate the carrot or roughly chop it.
Grind carrot, green chiles and salt into smooth paste adding enough water.

In a mixing bowl, mix together rice flour, yogurt and ground carrot paste.
Add enough water to make it somewhat thin batter.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, remove from heat and add to above dosa batter.

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 carrot dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t 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 carrot dosa batter.
Serve carrot dosa with sambar or with any chutney of your choice.
Notes: Make sure carrot dosa is cooked well and turned brown before turning on other side.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped cilantro or onion or chopped nuts like cashews to the carrot dosa batter.
Other Names: Carrot Dosa.