Archive | December, 2011

Snake Gourd Coconut Curry

26 Dec

snake_gourd_kobbari
Snake Gourd Coconut Curry.

Snake gourd is sliced and cooked in oil along with whole spices. Coconut and green chiles are freshly ground and added to the snake gourd slices and cooked briefly. Serve snake gourd coconut curry with steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake Gourd Coconut Curry.

Ingredients:

Snake Gourd 1 Medium Size or 1 Frozen Packet
Grated Coconut 1/4 Cup
Green Chiles 4 – 5
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:

If using fresh snake gourd, peel, halve, discard the seeds and thinly slice it.
Boil the snake gourd slices in water till cooked and soft.
If using frozen snake gourd, thoroughly wash the snake gourd under running water and strain.

Remove stems, wash and roughly chop the green chiles.
Grind coconut, green chiles and salt thoroughly without adding any water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the washed snake gourd.
Cook covered on low flame for around 2 -4 minutes.
Uncover and fry till snake gourd turns light golden color around the edges.
Stir in ground coconut green chili paste.
Fry for a minute and remove the curry from heat.
Serve snake gourd coconut curry with steamed rice and dollop of ghee.
Notes: Make sure not to overcook the snake gourd.

Suggestions: If using fresh snake gourd, peel and boil the sliced snake gourd in water till cooked. Adjust spice with green chiles.
Variations: You can also add a pinch of cumin seeds while grinding the coconut.
Other Names: Snake Gourd Coconut Curry.

Cabbage Fritters

24 Dec

cabbage_pakodi
Cabbage Pakodi.

Cabbage is wash and shredded. It is then mixed with rice flour and besan along with spices. The cabbage shreds are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Pakodi

Ingredients:

Cabbage 1/8 of Small Size
Rice Flour 1/4 Cup
Besan / Gram Flour 1/8 Cup
Red Chili Powder 1/2 tsp
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and thinly shred the cabbage (around 2 Cups)
In a mixing bowl, mix together rice flour, besan, red chili powder and salt.
Add the cabbage and sprinkle around 2 tablespoons of water.
Mix carefully to let the flour stick to the cabbage (don’t over use the water).
The cabbage shreds are still separate and keep it aside.

Heat oil in a deep frying pan on medium – low heat.
Carefully drop the cabbage mixture into hot oil.
Fry for around a minute or until cabbage turns light golden brown in color.
Remove the crispy fried cabbage onto absorbent paper.
Repeat the same with any remaining cabbage mixture.
Serve cabbage fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure cabbage is not over fried.

Suggestions: Adjust the crispness of the cabbage with rice flour. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: You can also add coarsely ground green chili paste in place of the red chili powder.
Other Names: Cabbage Pakodi.

Minapa Jantikalu

23 Dec

minapa_jantikalu
Minapa Jantikalu.

Jantikalu are made by a special instrument called jantikalu maker with a circular plate. Jantikalu recipes vary in the different type of flours or spices being used. Here, rice flour and urad dal flour is mixed with hot oil and water into a soft dough. This dough is extracted through the jantikalu press and deep fried till they turn light golden in color. Store tight in a jar and serve as required.
Makes: around 15 Minapa Jantikalu.

Ingredients:

Rice Flour 3 Cups
Urad Dal 1 Cup
Sesame Seeds 1 tsp
Cumin Seeds 1/8 tsp
Butter 2 Tbsps
Salt to taste
Oil for deep frying

Method of preparation:

Warm up the butter and keep aside.
Roast and grind the urad dal into fine powder along with cumin seeds.

In a mixing bowl, sift rice flour and ground urad dal.
Stir in sesame seeds and salt.
Slowly pour the warm butter into the mixing bowl and mix well with a spatula.
Add enough water to the mixture and knead to form a soft loose dough.

Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with cirular perforations in it.
Spread a plastic wrap or a tissue on a table.
Slowly press and move the muruku maker in circular motion to let the strings drop onto the plastic wrap.
Form a small 3 – 4 inch disks with the dough.

Heat oil in a deep frying pan on medium – low heat.
Slowly drop the prepared minapa jantikalu into hot oil.
Deep fry the minapa jantikalu until light golden color on both sides and remove onto a absorbent paper.
Make sure the jantikalu are light and crisp, else deep fry again till crispy enough.
Repeat the same with any leftover jantikulu.
Store tight in a jar and jantikalu stays fresh for couple of weeks.
Store in a freezer to extend the shelf life.
Serve minapa jantikalu as a tea time snack.
Notes: Make sure not to over fry the jantikalu. Adjust the flame occasionally to let the oil have a constant temperature.

Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. You can also add few tablespoons of warmed oil to the dough.
Variations: Check other snacks recipes here.
Other Names: Minapa Jantikalu.

Deep Fried Whole Moong

22 Dec

fried_whole_moong
Vepina Pesalu.

Whole Moon / Green gram dal is soaked for a minimum of 6 – 8 hours or until completely soaked. Deep fry the soaked whole moong till crisp. The deep fried moong dal is then flavored with red chile powder, garlic and salt. Serve deep fried whole moong as a snack.
Makes: around 1 Cup of Deep Fried Whole Moong.

Ingredients:

Whole Moong 1 Cup
Red Chili Powder 1/2 tsp
Garlic 1 Clove
Curry Leaves 2 – 4
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak whole moong in water for around 6 – 8 hours.
Place the soaked whole moong on kitchen towel and pat it dry.

Heat oil in a deep frying pan on medium high heat.
Carefully drop the soaked whole moong into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the whole moong for one more minute or until moong is crisp and lightly browned.
Remove roasted whole moong onto absorbent paper.
Fry the crushed garlic clove and curry leaves in little oil till garlic clove is golden brown in color.
Pour the fried chana dal into a jar while its still warm, add fried garlic clove, curry leaves, sufficient red chilli powder and salt.
Mix thoroughly, let it cool to room temperature before screwing the lid on.
Serve fried whole moong as a snack.
Notes: Make sure whole moong is soaked well.

Suggestions: If deep fried whole moong is little hard to bite, make sure they are soaked in water enough during next try. Else try adding soda bi carb while soaking the whole moong.
Variations: Check other deep fried snacks and recipes here.
Other Names: Deep Fried Whole Moong.

Rice Flour Appalu

21 Dec

teepi_appalu
Biyyam Pindi Appalu.

Rice flour is made into soft dough using jaggery water. The dough is divided into sections and each section is formed into disk. The prepared rice flour disks are deep fried in oil till golden brown in color. Serve rice flour appalu warm or cold.
Makes: around 8 Rice Flour Appalu.

Ingredients:

Rice Flour 1 Cup
Wheat Flour 1/4 Cup
Jaggery (grated) 1 1/4 Cup
Green Cardamom Powder a big pinch
Sesame Seeds 1 Tbsp
Oil for Deep Frying

Method of preparation:

Soak jaggery in few tablespoons of water and keep aside.
In a mixing bowl, mix together rice flour, wheat flour, jaggery water, cardamom powder, sesame seeds into soft dough using as little water as possible.
Divide the dough into sections with each section the size of lemon.
Form soft ball out of each section and press the ball carefully to flatten it into somewhat thick disc.
Use wet fingers if the dough keeps sticking to the palm.
Repeat the same with remaining sections and keep aside.

Heat oil in a deep frying pan on medium low heat.
Slowly drop the rice flour discs into hot oil and fry on both sides until golden brown in color and until cooked.
Remove onto absorbent paper and repeat the same with any remaining rice flour discs.
Store tight in a jar and they stay fresh for couple of weeks.
Serve rice flour appalu warm or cold.
Notes: Make sure not to over fry the rice flour appalu. Don’t increase the heat while frying the appalu.

Suggestions: If appalu is not fried properly, put it back on heat on medium low heat and fry again till done. If the appalu is breaking up once added to the oil, add a tbsp or so of rice flour to the dough to adjust. If the appalu is hard, add a few tablespoons of grated jaggery to the dough to adjust.
Variations: Check other sweets recipes here.
Other Names: Rice Flour Appalu.