Archive | April, 2012

Moth Tomato Masala

18 Apr

moth_masala
Bobbarlu Tomato Masala.

Moth beans are soaked and cooked. Tomato onion gravy is prepared by roasting the tomato and onion and grinding them into smooth paste. Cooked moth beans is finished in the tomato onion gravy and powdered spices. Serve moth tomato masala with plain or flavored rice or with roti.
Makes: around 4 Servings of Moth Tomato Masala.

Ingredients:

Moth Beans 1 Cup
Onion 1 Large
Tomato 3 Medium
Green Chiles 2
Ginger Garlic Paste 1 tsp
Cumin Powder 1/4 tsp
Garam Masala Powder 1/2 tsp
Red Chilli Powder 1 tsp
Turmeric Powder a big pinch
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak moth beans in water for around 4 hours.
Pressure cook in 2 cups of water for 2 whistles.
Wash and finely chop the cilantro leaves.
Wash and roughly chop the tomato.
Peel and roughly chop the onion.
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add chopped onions.
Fry till onion turns translucent, add tomatoes and cook till tomatoes turn soft.
Cool the cooked onions and tomatoes to room temperature and grind them into smooth paste using a blender.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger garlic paste and fry for few seconds.
Then stir in ground onion and tomato paste, cooked moth beans, cumin powder, garam masala powder, red chilli powder and salt.
Cook for few minutes, stir in half a cup of water if necessary.
Cook on low flame for around 5 – 10 minutes and remove from heat.
Garnish the moth tomato masala with chopped cilantro.
Serve moth tomato masala with plain or flavored rice or with roti.
Notes: Make sure moth beans are cooked well.

Suggestions: Adjust spice with green chiles or with red chili powder.
Variations: You can also check other recipes with moth beans here.
Other Names: Moth Tomato Masala.

Mirchi Thecha

17 Apr

mirchi_thecha
Mirapakaya Velluli Pachadi.

Tender green chillies are fried in oil along with garlic cloves. The fried ingredients are then ground into coarse paste with salt. Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Makes: around 3 Tablespoons of Mirchi Thecha.

Ingredients:

Green Chillies 8 – 9
Garlic 4 – 5 Cloves
Salt 1/2 – 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems and chop the green chillies into halves.
Peel, remove hard ends and halve the garlic cloves.

Heat oil in a pan, add garlic and green chillies.
Fry till garlic turns light golden brown and the skin of chillies starts to brown.
Remove from heat and cool to room temperature.
Using a mortar and pestle, pound the green chillies, garlic and sufficient salt into coarse mixture.
Alternatively, using a spice grinder to pulse the mixture couple of times for a coarse texture.
Remove the mirchi thecha onto a bowl and stores for a week or two if refrigerated.
Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Prefer long tender green chillies for this recipe.

Suggestions: Adjust green chillies according to spice level.
Variations: You can also add a few cumin seeds while frying the green chiles.
Other Names: Spicy Green Chilli Relish, Mirchi Thecha, Mirapakaya Velluli Pachadi.

Broccoli with Moong Dal

16 Apr

broccoli_pesarapappu
Broccoli Pesara Pappu.

Broccoli is broken into florets and cooked in oil along with garlic and spices. Split moong dal is boiled separately and added to the broccoli as a finishing step. Serve broccoli with moong dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Moong Dal.

Ingredients:

Broccoli Florets 2 Cups
Moong Dal 1/8 Cup
Garlic 2 Cloves
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 6 – 8
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves.
Wash and break broccoli into small florets.
Wash and boil moong dal in enough water for around 10 minutes or until moong dal is cooked and transparent but whole.
Strain the boiled moong dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in moong dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from moong dal has been evaporated.
Serve broccoli with moong dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.

Suggestions: Adjust spice with red chillies or you can use green chillies while adding the garlic.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Moong Dal, Broccoli Pesara Pappu.

Cauliflower Potato with Spices

15 Apr

cauliflower_potato
Cauliflower Potato with Spices.

Cauliflower is broken into small florets and potato is diced. Both the chopped vegetables are cooked in oil along with whole spice mix. Finally the dish is seasoned with red chili powder and garnished with cilantro. Serve cauliflower potato with spices over plain steamed rice or with roti.
Makes: around 4 Servings of Cauliflower Potato with Spices.

Ingredients:

Cauliflower 1 Small Head
Potato 3 Small
Red Chili Powder 1/2 tsp
Panch Phoran 1 Tbsp
Whole Red Chiles 1
Ginger Garlic Paste 1 tsp
Salt to Taste
Oil 2 Tbsps
Cilantro few Sprigs

Method of preparation:

Peel, wash and dice the potatoes.
Remove stem, wash thoroughly and break cauliflower into small florets.
Break red chile into multiple pieces.
Wash and finely chop the cilantro.

Heat oil in a pan, add panch phoran.
Once mustard seeds start spluttering, add red chiles an then ginger garlic paste.
Fry for couple of seconds and stir in cauliflower and potato pieces.
Stir fry for a minute and cook covered on medium flame till cauliflower is soft but not mushy.
Once potato is cooked well, stir in red chili powder and salt and remove from heat.
Stir in cilantro an serve cauliflower potato with spices over plain steamed rice or with roti.
Notes: Make sure not to overcook.

Suggestions: Adjust red chili powder according to spice preference.
Variations: Add a pinch of garam masala at end if you wish.
Other Names: Cauliflower Potato with Spices

Blueberry Banana Smoothie

13 Apr

blueberry_banana_smoothie
Blueberry Banana Smoothie.

Blueberries are blended with chilled milk into thick smoothie along with ripe banana. Honey is added for sweetness and blanched almonds for garnish. Serve blueberry banana smoothie immediately.
Makes: around a Glass of Blueberry Banana Smoothie.

Ingredients:

Blueberries 1/4 Cup
Chilled Milk 1 Cup
Ripe Banana 1
Honey to Taste
Sliced Blanched Almonds for Garnish

Method of preparation:

Peel and the banana and roughly chop it.

Blend all the ingredients in a blender smoothly.
Pour into a serving glass and serve immediately.
Notes: Make sure to blend the blueberries well.

Suggestions: Adjust sweetness with honey.
Variations: Substitute honey with sugar if you wish.
Other Names: Blueberry Banana Smoothie.