Archive | December, 2011

Spinach with Beans

31 Dec

spinach_beans
Spinach with Beans.

Val papdi is cooked in oil along with whole spices and lentils. Spinach is chopped up and added to the pan. It is then cooked along with val papdi till the spinach wilts. Serve spinach with beans over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Spinach with Beans.

Ingredients:

Spinach 2 Cups Packed
Fresh / Frozen Val Papdi 1/2 Cup
Green Chiles 3 – 4
Tumeric Powder a big Pinch
Red Chili 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 val papdi under fresh water (if using frozen).
Wash and roughly chop spinach leaves.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles and val papdi.
Fry for few minutes till val papdi is cooked well and started to change color.
Cook covered in case of fresh val papdi if required.
Uncover, stir in chopped spinach, turmeric powder, red chili powder and salt.
Cook for couple more minutes till spinach wilts.
Serve spinach with beans over plain steamed rice and dollop of ghee.
Notes: Make sure val papdi is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You can also add your choice of beans to the spinach. Add a pinch of garam masala at the end if you wish.
Other Names: Spinach with Beans.

Bottle Gourd Methi Dal

30 Dec

anapakaya_menthikura_pappu
Bottle Gourd Methi Dal.

For bottle gourd methi dal, bottle gourd is peeled, chopped up and is cooked in oil along with spices and green chiles. Finally chopped fenugreek leaves are added to the bottle gourd before adding the cooked toor dal. Serve bottle gourd methi dal over plain steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd Methi Dal.

Ingredients:

Bottle Gourd 1/2 of Small One
Toor Dal 1 Cup
Fenugreek Leaves 1 1/4 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Lemon Juice 2 Tbsps
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 toor dal with fresh water and pressure cook in 2 cups of water for 3 whistles.
Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Wash and separate the fenugreek leaves.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add bottle gourd.
Add few splashes of water (if required) and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Add fenugreek leaves in the middle of the pan and cook for a minute or two.
When fenugreek leaves wilt, add cooked toor dal, half a cup of water, turmeric powder and salt.
Bring the mixture to a bubble and cook for few minutes before removing from heat.
Stir in lemon juice and serve bottle gourd methi dal over plain steamed rice and a dollop of ghee.
Notes: Make sure bottle gourd is cooked well before adding to the dal.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till its done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water before adding to the spices.
Variations: A few pinches of red chili powder can also be added if desired. Check out other bottle gourd recipes here.
Other Names: Bottle Gourd Methi Dal.

Carrot Pickle

29 Dec

carrot_pickle
Carrot Pickle.

Carrot is peeled and grated. Grated carrot is then mixed with freshly squeezed lemon juice and spice powders. Finally whole spices are fried in oil and mixed with the carrot pickle. Serve carrot pickle with idly, dosa or with steamed rice etc.
Makes: around 1 Cup of Carrot Pickle.

Ingredients:

Carrot 1 Medium
Red Chili Powder 1/4 Cup
Salt 2 Tbsps
Lemon Juice 4 Tbsps
Oil 1/4 Cup

Talimpu:

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

Method of preparation:

Wash, peel, remove ends and pat dry the carrot.
Grate the peeled carrot on thin side of the grater (around 1/2 Cup).
Spread the grated carrot on a absorbent paper and let it dry for couple of minutes.
Remove the grated carrot onto a mixing bowl and stir in lemon juice, red chili powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and immediately add to above lemon juice bowl.
Adjust salt if necessary and store the carrot pickle tight in a jar and refrigerate.
Serrve carrot pickle with dal rice or rasam rice or with plain idly or dosa etc…
Notes: Make sure not to burn the spices.

Suggestions: Adjust the consistency of the pickle with lemon juice.
Variations: You can also add few pinches of ground mustard seeds powder if you wish.
Other Names: Carrot Pickle.

Spicy Ginger Chutney

28 Dec

spicy_ginger_chutney
Pachi Allam Pachadi.

Fresh ginger is peeled and washed. It is then chopped up and ground into paste along with freshly fried dals and spices. Serve spicy ginger chutney with idly, dosa or with steamed rice.
Makes: around 4 Servings of Spicy Ginger Chutney.

Ingredients:

Ginger 3 – 4 inch Piece
Tamarind 2 inch Piece
Whole Red Chiles 2
Sugar 1 Tbsp
Chana Dal 1 Tbsp
Urad Dal 1 Tbsp
Cumin Seeds a Pinch
Salt to Taste
Oil 1 tsp

Method of preparation:

Peel, wash and roughly chop the ginger.
Remove stems and break the red chiles into pieces.

Heat oil in a pan, add chana dal and urad dal.
Fry till golden brown in color and remove from heat.
Add broken red chiles into same pan with remaining oil and fry till brown in color.
Cool the ingredients to room temperature before grinding.

Grind the fried ingredients into powder using a spice grinder.
Add the chopped ginger, tamarind, sugar, cumin seeds, salt and little water.
Grind again into smooth mixture and remove onto a bowl.
Serve spicy ginger chutney with idly, dosa or with steamed rice.
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust sugar, tamarind and red chiles according to your preference.
Variations: Check other chutney recipes here.
Other Names: Spicy Ginger Chutney, Pachi Allam Pachadi.

Kantola Fry

27 Dec

kantola_fry
Akakarakaya Vepudu.

Kantola is washed and sliced. Sliced kantola is fried in oil till cooked and soft. The kantola fry is seasoned with fried whole spices and garlic. Serve kantola fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Kantola Fry

Ingredients:

Kantola 3 Cups Sliced
Red Chili Powder 1/2 tsp
Garlic 1 Clove
Salt to Taste
Oil 1 Tbsp

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 7
Oil 1 tsp

Method of preparation:

Wash, chop off little bit of both ends and slice the kantola vertically into quarters.
Peel and lightly crush the garlic clove.

Heat oil in a pan, add sliced kantola and fry on medium flame till kantola is cooked and turns just soft.
In the middle of the pan, add a tsp of oil and add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic to the oil and briefly fry it.
Mix kantola with the fried spices and stir in red chili powder and salt.
Remove from heat and serve kantola fry with steamed rice and dollop of ghee.
Notes: Make sure kantola is cooked well.

Suggestions: If kantola is not cooked properly, put it back on heat and cook covered on low flame till done. Adjust spice with red chili powder.
Variations: You can also deep fry the kantola if you wish. Check kantola with sesame seeds here.
Other Names: Kantola Fry.