Archive | August, 2012

Drumstick Toor Dal

31 Aug

drumstick_toor_dal
Mulakkada Podi Pappu.

Toor dal is cooked till soft along with chopped fresh or frozen drumsticks. Whole spices are garlic are fried and cooked toor dal is finished in the seasoned oil. Serve drumstick toor dal over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Drumstick Toor Dal.

Ingredients:

Fresh or Frozen Drumsticks 10 (3 inch Size)
Toor Dal 1/2 Cup
Garlic 4 Cloves
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

If using fresh drumsticks, remove ends, slightly scrape, wash and chop drumstick into 3 inch long pieces.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.

Wash the toor dal under running water.
Pour 2 3/4 cups of water and boil toor dal for around 10 minutes in a sauce pot.
Add green chiles and chopped drumsticks to the sauce pot.
Boil again till drumsticks change color and gets cooked (around 10 minutes).
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal (if necessary) and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add cooked toor dal, drumsticks, turmeric powder and salt.
Fry till most of the moisture is gone, remove the pan from heat.
Serve drumstick toor dal over plain steamed rice and dollop of ghee.
Notes: Make sure toor dal is cooked right.

Suggestions: If toor dal is not cooked properly, let it cook in the sauce pot with water.
Variations: Alternatively, pressure cook the toor dal in a cup of water for 3 whistles. You can also cook the drumsticks at the same time in a separate vessel in the cooker.
Other Names: Drumstick Toor Dal, Mulakkada Podi Pappu.

Corn Edamame Chaat

30 Aug

corn_edamame_chaat
Corn Edamame Chaat.

Fresh sweet corn is boiled along with edamame. Both of them are then mixed with onion and seasonings. Serve corn edamame chaat immediately when it is still warm.
Makes: around 2 Servings of Corn Edamame Chaat.

Ingredients:

Corn Kernels 1 Cup
Shelled Edamame 1/2 Cup
Onion 1 Small
Chaat Masala 1 tsp
Red Chile Powder a Pinch
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Sesame Oil few Drops

Method of preparation:

Peel and finely chop the onion.
Separate leaves, wash and finely chop the cilantro.
Boil the corn or steam it till its soft.
Use a knife to chop off the corn kernels from the cob.
Boil the edamame till just soft.

In a mixing bowl, mix together all the ingredients.
Serve corn edamame chaat immediately.
Notes: Make sure corn and edamame are cooked right.

Suggestions: Adjust seasonings according to your preference.
Variations: Check other recipes with corn here.
Other Names: Corn Edamame Chaat.

Pista Pootharekulu

29 Aug

pista_pootharekulu
Pista Pappu Pootharekulu.

Poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For pista pootharekulu, shelled pistachios are ground into powder along with sugar and is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Pistachio Pootharekulu.

Ingredients:

Rice Paper Sheets 15
Pistachios 15
Sugar 1/3 Cup
Cardamom Powder a big Pinch
Pure Ghee 5 Tbsps

Method of preparation:

Microwave the ghee for around 20 seconds and keep it aside.
Grind the shelled pistachios into fine powder along with sugar, cardamom powder and remove onto a bowl.

Damp a kitchen towel with few splash of water.
Take a sheet of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.

Layer around a tbsp of pistachio powder onto the first rice paper sheet.
Pour a tsp of ghee all over the rice sheet.
Layer another rice paper sheet on the first sheet.
Spread around another tbsp of pistachio powder onto the second sheet.
Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of pistachio powder onto the third sheet.
Pour a tsp of ghee all over this rice sheet.
Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Spread around another tbsp of pistachio powder onto the folded strip.
Pour a tsp of ghee all over the rice strip.
Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the pistachio pootharekulu in a tight jar and serve when necessary.
Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered sugar according to the preference.
Variations: Check out Bellam Pootharekulu made with grated jaggery.
Other Names: Pista Pappu Pootharekulu, Pistachio Pootharekulu.

Papad Potato Chaat

28 Aug

papad_potato_chaat
Papad Potato Chaat.

Potatoes are boiled, peeled and mashed with spices. Chopped onion, potato mixture and herbs are layered on roasted papad along with chaat masala powder. Serve papad potato chaat immediately.
Makes: 2 Servings of Papad Potato Chaat.

Ingredients:

Peppercorn Papad 2
Potato 2 Small
Onion 1
Roasted Peanuts 1 tbsp
Lemon Juice 1 Tbsp
Cilantro few sprigs
Red Chile Powder few Pinches
Chaat Masala 1/2 tsp
Cumin Powder a Pinch
Nylon Sev 4 Tbsps
Salt to taste

Method of preparation:

Wash and halve the potatoes.
Boil the potatoes in water for around 15 minutes or until it is cooked.
Peel and mash the potato and keep aside.

Peel and finely chop onion.
Clean and finely chop cilantro.

In a mixing bowl, mix together mashed potato, half of chaat masala, cumin powder, onion, roasted peanuts, cilantro, lemon juice and salt.
Place the papad in microwave for half a minute.

In a serving plate, place the roasted papad.
Layer the roasted papad with potato mixture and few tablespoons of sev.
Sprinkle chaat masala and red chile powder.
Garnish with cilantro and serve papad potato chaat immediately.
Notes: Make sure to roast the papad just before serving.

Suggestions: Make sure to adjust red chili powder and lemon juice according to your preference.
Variations: Check other papad recipes here.
Other Names: Papad Potato Chaat.

Tindora Fry with Sev

27 Aug

tindora_sev
Tindora Fry with Sev.

Tindora / Ivy gourd is sliced and fried in oil till brown in color. Once cooked, besan and spice powders are added. Nylon sev is added as a finishing step. Serve tindora fry with sev over plain steamed rice or with roti.
Makes: around 4 Servings of Tindora Fry with Sev.

Ingredients:

Tindora / Ivy Gourd 3 Cups Sliced
Nylon Sev 1/4 Cup
Besan 2 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Cumin Seeds 1/4 tsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash, remove little bit of both ends and vertically quarter the tindora.

Heat oil in a pan, add cumin seeds and sliced tindora.
Fry briefly and cook covered for around 5 – 8 minutes.
Uncover and fry the tindora till it turns brown around the edges.
Add a tsp more of oil if necessary.
In the middle of the pan, add besan and toast for few seconds.
Stir in red chili powder, turmeric powder and salt.
Mix everything well so besan sticks to the tindora slices.
Remove from heat, stir in nylon sev.
Serve tindora fry with sev over plain steamed rice or with roti.
Notes: Make sure tindora is fried well before adding sev.

Suggestions: Adjust spice with red chili powder.
Variations: You can also add mustard seeds and asafoetida to the oil along with cumin seeds if you wish.
Other Names: Tindora Fry with Sev.