Archive | April, 2012

Cabbage with Sesame Powder

24 Apr


Cabbage with Sesame Powder.

Cabbage is shredded once the outer leaves are removed. Shredded cabbage is cooked in oil along with spices. Then it is seasoned with freshly ground sesame seeds powder. Serve cabbage with sesame powder over plain steamed rice and dollop of ghee or with roti or chapati.
Makes: around 3 Servings of Cabbage with Sesame Powder.


Cabbage 1/2 of Small Head
Sesame Seeds 4 – 5 Tbsps
Whole Red Chile 1
Green Chiles 1 – 2 (optional)
Garlic 1 Clove
Salt to Taste


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:

Peel and crush the garlic.
Remove stem and break red chile into pieces.
Heat a pan on low heat, add sesame seeds and fry till they turn light golden in color.
Stir in red chiles and garlic and remove from heat.
Cool the mixture to room temperature and grind into powder using a spice blender.

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 (if using).

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 ground sesame powder and salt.
Fry briefly and serve cabbage with sesame powder over 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 or red chile according to spice preference.
Variations: You can also add sliced onion once cabbage is slightly cooked.
Other Names: Cabbage with Sesame Powder.

Pepper Idly

23 Apr

Miriyala Idli.

Black pepper corns are crushed but not powdered. They are then fried in oil along with cumin seeds and curry leaves. The fried spices are mixed with idly batter and poured into idli moulds. The idli is then steamed till done. Serve pepper idli with coconut chutney or with regular sambar.
Makes: around 4 Regular Pepper Idly and couple of baby idli’s.


Idli Batter 1 1/4 Cups
Salt to taste
Ghee few drops


Crushed Black Pepper 1/8 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5 – 7
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add all talimpu ingredients.
Fry till cumin seeds change color, remove from heat.

In a bowl, add the idli batter, black pepper cumin oil and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Pour few tablespoons of spinach idli batter in each idli mould.
Place the idli stand in steamer.
Steam the pepper idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve pepper idli with coconut chutney or with any chutney of your choice.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.
Variations: Check other variations of idly here. You can also add chopped cashews in the batter.
Other Names: Pepper Idly, Miriyalu Idli.

Purple Sweet Potato Coconut Chutney

21 Apr

Chilakada Dumpala Kobbari Pachadi.

Purple sweet potato chutney or a regular sweet potato is chopped up and ground into coarse paste along with fresh or frozen grated coconut and spices. The chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around 1 1/2 Cups of Purple Sweet Potato Coconut Chutney.


Purple Sweet Potato 1 Small
Grated Fresh Coconut 1/8 Cup
Green Chiles 1
Lemon Juice 2 Tbsps
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 2
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the purple sweet potato.
Remove stem, wash and roughly chop green chile.

Grind the chopped sweet potato, grated coconut, green chiles, lemon juice, a tbsp or two of water and salt into somewhat coarse paste using a spice grinder.
Alternatively, use a mortar and pestle to grind the sweet potato coconut mixture.
Remove purple sweet potato chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above sweet potato bowl.
Stir and serve purple sweet potato coconut chutney with steamed rice or with idly, dosa etc.
Notes: Make sure not to add any water to increase the shelf life of the chutney.

Suggestions: If the sweet potato chuntey is chunky, then grind it again into coarse paste adding little water if required.
Variations: Check out other recipes of sweet potato here.
Other Names: Purple Sweet Potato Coconut Chutney, Chilakada Dumpala Kobbari Pachadi.

Moth Beans Salad

20 Apr

Moth Beans Salad.

Moth beans are soaked and pressure cooked and briefly fried in little oil. It is then mixed with chopped vegetables and onion soaked in lemon juice. Serve moth beans salad immediately before moth beans turn cold.
Makes: around 2 Servings of Moth Beans Salad.


Cooked Moth Beans 1 Cup
Colored Bell Peppers Chopped 3 Tbsps
Sweet Corn 2 Tbsps
Grape Tomatoes 6
Onion 1 Small
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Salt to Taste
Black Pepper Powder a Pinch
Oil 1/2 tsp

Method of preparation:

Heat oil in a pan, add cooked moth beans and pinch of salt.
Fry on medium flame till any leftover moisture is evaporated.
Remove from heat and transfer moth beans to a mixing bowl.

Wash and halve the grape tomatoes.
Wash and finely chop the cilantro leaves.
Peel and finely chop the onion.
Soak onion lemon juice and pinch of salt and keep aside.

In a mixing bowl, carefully mix moth beans with bell peppers, corn, grape tomatoes, onion, cilantro, black pepper and salt.
Adjust any seasonings if required and serve moth beans salad immediately.
Notes: Make sure not to overcook moth beans.

Suggestions: Soak raw moth beans in water for around 4 – 6 hours and pressure cook in twice the amount of water for 2 whistles.
Variations: You can also serve the salad over lettuce wraps. If using regular tomatoes in place of grape tomatoes, make sure to remove the seeds before chopping the tomato.
Other Names: Moth Beans Salad.

Quick Mango Garlic Pickle

19 Apr

Mamidikaya Velluli Pacchadi Mukkalu.

Green raw mango is peeled and ground coarsely along with garlic cloves. The ground mango garlic mixture is then mixed with spice powders and finished with warm oil. Serve quick mango garlic pickle with steamed rice or with dosa etc…
Makes: around 2 1/2 Cups of Quick Mango Garlic Pickle.


Raw Mango 1 Small
Garlic 6 – 8 Cloves
Red Chili Powder 3 Tbsps
Salt 1 Tbsp or to Taste


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 3 Tbsps

Method of preparation:

Peel, wash, and roughly chop the raw mango (around 1 1/2 Cups).
Peel and roughly chop the garlic cloves.
Using a blender, pulse the raw mango and garlic cloves coarsely.
Alternatively, mince the raw mango and garlic.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

In a mixing bowl, add raw mango and garlic mixture, red chili powder and salt.
Mix well and stir in the above warm oil along with the spices.
Serve quick mango garlic pickle with steamed rice or with dosa etc…
Notes: Make sure not to over grind the raw mango.

Suggestions: Adjust red chili powder according to your preference.
Variations: If raw mango is not sour enough, add a tbsp or two of lemon juice. Add a pinch of fenugreek seeds powder if you desire.
Other Names: Quick Mango Garlic Pickle, Mamidikaya Velluli Pacchadi Mukkalu.