Archive | July, 2012

Sesame Onion Chutney

31 Jul

sesame_onion_chutney
Nuvvula Ullipaaya Pachadi.

Sesame seeds are lightly toasted and ground into smooth paste along with fried onion and spices. Add no water while grinding and refrigerate the chutney to elongate the shelf life. Sesame onion chutney can be served with idly, dosa, vada etc.
Makes: around 2 Cups of Sesame Onion Chutney.

Ingredients:

Sesame Seeds 1/2 Cup
Onion 2 Small
Tamarind 1 inch Piece
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Whole Red Chiles 3 – 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Heat a pan on medium heat, add sesame seeds and toast them until they start popping or until they change to light golden color (around 1 minute).
Wash and roughly chop the oniones.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, remove half of the tempering onto a bowl along with all curry leaves.
In to the same pan with remaining spices, add chopped onions and salt.
When oniones become translucent and start to change into brown color, remove from heat.

First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked onions and spices mixture, tamarind to the grinder and grind everything into smooth paste.
Remove the ground sesame onion chutney onto a bowl.

Add the reserved tempering to above chutney bowl and mix well.
Serve sesame onion chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well before adding onion.

Suggestions: Adjust the amount of green chiles for spice.
Variations: Green chiles can be replaced with dried red chiles. Few sprigs of cilantro can be added as well.
Other Names: Sesame Onion Chutney, Nuvvula Ullipaya Pachadi.

Lady’s Finger with Tamarind Leaves

30 Jul

bhindi_tamarind_leaves
Bendakaaya Chinta Chiguru Vepudu.

Lady’s finger is sliced into somewhat thin strips. They are then fried in oil and whole spices are added later along with powdered spices and tamarind leaves. Fresh or dried tamarind leaves give tartness to the fry. Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Makes: around 4 Servings of Lady’s Finger with Tamarind Leaves.

Ingredients:

Lady’s Finger / Bhindi 30 app.
Dried Tamarind Leaves 6 Tbsps
Green Chiles 1 – 2
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to Taste
Oil 2 tsps

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 2

Method of preparation:

Wash and pat dry lady’s finger.
Remove ends and vertically slice the lady’s finger twice and then cut them in half if they are long enough.
Remove stems, wash and slice the green chiles.
Rub dried tamarind leaves between palms to powder them a bit.

Heat oil in a pan, add sliced lady’s finger.
Fry on medium low flame till lady’s finger turns light golden around the edges.
Stir in sliced green chiles and fry for a minute.
Make space in middle of the pan, add all talimpu ingredients in order.
Fry till urad dal changes color and stir everything well.
Stir in turmeric powder, tamarind leaves and salt.
Fry for another minute, stir in red chili powder and remove from heat.
Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Notes: Make sure lady’s finger is fried well before adding the tamarind leaves.

Suggestions: If using fresh tamarind leaves, add twice the amount of dried tamarind leaves.
Variations: Check other lady’s finger / bhindi varieties here.
Other Names: Lady’s Finger with Tamarind Leaves, Bendakaaya Chinta Chiguru Vepudu.

Ridge Gourd with Garlic Powder

28 Jul

ridgegourd_garlic_powder
Beerakaya Velluli Karam.

Ridge gourd / turai is peeled and chopped up into big chunks. They are then cooked in oil and spices till cooked and finished with garlic spice mixture. Serve ridge gourd with garlic powdder over plain steamed rice or over roti. Check out Garlic Spice Mixture recipe.
Makes: around 2 Servings of Ridge Gourd with Garlic Powder.

Ingredients:

Ridge Gourd 1 Large
Dalia Powder 1 tsp
Green Chile 1 (optional)
Garlic Spice Mixture 1 Tbsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks (around 2 Cups).
Mix dalia powder with few tablespoons of water and keep aside.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all other talimpu ingredients in order.
when mustard seeds start spluttering, add green chile (if using), chopped ridge gourd and salt.
Fry for couple of seconds and cook covered on low flame till ridge gourd turns soft.
Stir in garlic spice mixture, dalia powder and turmeric powder and cook for a minute and remove from heat.
Serve ridge gourd with garlic powder over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked thoroughly before removing the pan from heat.

Suggestions: If ridge gourd is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Diced onion can also be added along with ridge gourd. Check other ridge gourd recipes here.
Other Names: Ridge Gourd with Garlic Powder, Beerakaya Velluli Karam.

Spicy Peanuts Powder

27 Jul

peanut_powder
Pallila Podi.

Raw peanuts are roasted till light golden color. Red chiles, cumin seeds are fried till aromatic. All the ingredients are then ground into fine powder with tamarind and jaggery using a spice grinder. The resulting peanuts powder is then stored tight in a jar and used when necessary.
Makes: around 1 1/2 Cups of Spicy Peanuts Powder.

Ingredients:

Raw Peanuts 3/4 Cup
Ginger 1 inch Piece
Whole Red Chiles 3 – 4
Cumin Seeds 1/4 tsp
Jaggery 2 inch Piece
Tamarind 1 inch Piece
Curry Leaves 5
Salt to taste
Oil few drops

Method of preparation:

Peel and roughly chop the ginger.
Heat a heavy bottomed pan on medium heat, add peanuts.
Stir continuously and roast them till the peanuts turn light golden color (around 5 minutes).
Remove the peanuts onto a wide plate to let them cool to room temperature.

Heat oil in the same pan, add broken red chiles, cumin seeds and ginger.
Fry for couple of seconds till cumin seeds change color and red chiles are crisp.
Remove from heat, add tamarind, curry leaves to warm pan and cool it down.

Grind peanuts, red chillies, cumin seeds, garlic, jaggery, tamarind, curry leaves into fine powder along with sufficient salt.
Store the ground peanuts powder tight in a jar and use when necessary for couple of months.
Serve spicy peanuts powder with plain steamed rice or with steamed idly and with a dollop of ghee.
Notes: Make sure not to burn the peanuts while roasting.

Suggestions: If peanut powder is not spicy enough, adjust the amount of dried red chiles to your preference.
Variations: Check other spice powders here.
Other Names: Spicy Peanut Powder, Pallila Podi.

Eggplant Sesame Fry

26 Jul

eggplant_sesame
Vanakaya Nuvvulu Vepudu.

Baby Indian Eggplants are sliced and cooked in oil along with whole spices. White sesame seeds are ground into powder with green chiles and added to the eggplants. Serve eggplant sesame fry with steamed rice or with chapati.
Makes: around 4 Servings of Eggplant Sesame Fry.

Ingredients:

Indian Baby Eggplant 4 -5
Sesame Seeds 4 Tbsps
Green Chies 2 – 3
Turmeric Powder a Pinch
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Remove stems, wash and chop the eggplant into long thick slices.
Wash and finely chop the cilantro leaves.
Toast sesame seeds on low flame till golden brown in color.
Grind sesame seeds into powder using spice grinder, add green chiles and grind again into coarse mixture.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Fry briefly and cook covered on low flame for a minute or two.
Uncover, add ground sesame green chili paste and salt (if required).
Cook covered on low flame till eggplant is soft but whole.
Stir in chopped cilantro, turmeric powder and remove from heat.
Serve eggplant sesame fry with steamed rice or with chapati.
Notes: Make sure eggplant is cooked well.

Suggestions: If eggplant is not cooked well, put it back on heat and cook covered on low flame after adding a splash of water.
Variations: Check other recipes with eggplant here.
Other Names: Eggplant Sesame Fry, Vanakaya Nuvvulu Vepudu.