Archive | August, 2012

Sweet Sour Cabbage Stew

25 Aug

cabbage_pulusu
Cabbage Teepi Pulusu.

Cabbage is shredded and cooked along with toor dal. Jaggery and tamarind are added for sweetness and sourness. Once cabbage is cooked, finish with freshly fried whole spices. Serve sweet sour cabbage stew with steamed rice and dollop of ghee.
Makes: around 6 Servings of Sweet Sour Cabbage Stew.

Ingredients:

Toor Dal 1/4 Cup
Cabbage 1/8 of Small One
Onion 1 Small
Green Chiles 1 – 2
Fenugreek Seeds 2
Turmeric Powder 1/4 tsp
Tamarind 3 inch Piece
Jaggery 1/8 Cup Grated
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:

Remove outer leaves and shred the cabbage.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Soak tamarind in a cup of warm water and extract all the juice.

Pressure cook toor dal in half a cup of water for 3 whistles.
Alternatively, boil toor dal in a sauce pot with 2 cups of water for around 20 minutes or until toor dal is just cooked.
Add green chiles, cabbage, onion, fenugreek seeds, tamarind, jaggery, turmeric powder and salt to the sauce pot containing toor dal.
Add a cup of water if necessary and boil for around 10 – 12 minutes or until cabbage is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to cabbage stew pot.
Boil for another minute or two and remove from heat.
Serve sweet sour cabbage stew with steamed rice and dollop of ghee.
Notes: Make sure cabbage is cooked well before removing from heat.

Suggestions: Adjust tamarind and jaggery according to your preference.
Variations: You can also thoroughly mash the toor dal before adding cabbage.
Other Names: Sweet Sour Cabbage Stew, Cabbage Teepi Pulusu.

Broccoli Toor Dal

24 Aug

broccoli_kandipappu
Broccoli Kandi Pappu.

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

Ingredients:

Broccoli Florets 2 Cups
Toor Dal 1/8 Cup
Green Chiles 2
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:

Remove stems, wash and slice the green chiles.
Peel and crush the garlic cloves.
Wash and break broccoli into small florets.

Wash and boil toor dal in enough water for around 20 minutes or until toor dal is cooked and transparent but whole.
Strain the boiled toor dal and keep aside.

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

Suggestions: Adjust spice with red chillies or green chiles.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Toor Dal, Broccoli Kandi Pappu.

Bottle Gourd in Poppy Seeds Gravy

23 Aug

bottle_gourd_poppy_seeds
Sorakaya Gasagasala Kura.

Poppy seeds are soaked in water for couple of hours and ground into paste along with coconut. Bottle gourd is chopped up and cooked in the poppy seeds paste till done. Serve bottle gourd in poppy seeds gravy with plain steamed rice, or with roti or chapathi.
Makes: around 4 Servings of Bottle Gourd in Poppy Seeds Gravy.

Ingredients:

Bottle Gourd 3 Cups (Chopped)
Poppy Seeds 4 Tbsps
Grated Coconut 8 Tbsps
Green Chiles 2 – 3
Tamarind 1 inch Piece
Turmeric Powder 1/8 tsp
Cilantro Few Sprigs
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:

Wash and finely chop the cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Peel, remove ends and chop the bottle gourd into small pieces.
Pressure cook the bottle gourd with few splashes of water for 3 whistles.
Reserve any cooking liquid.

Soak poppy seeds in water for around 4 hours.
Grind the soaked poppy seeds with grated coconut, green chiles, a pinch of cumin seeds and salt into smooth paste adding least amount of water.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add cooked bottle gourd, tamarind, turmeric powder and salt if necessary.
Stir for few seconds, add the poppy seeds coconut paste, reserved cooking liquid or quarter cup of water.
Cook covered on low flame for around 5 minutes and remove from heat.
Garnish with cilantro and serve bottle gourd in poppy seeds gravy with plain steamed rice, or with roti or chapathi.
Notes: Make sure bottle gourd is cooked well.

Suggestions: Don’t overcook once the poppy seeds coconut mixture is added to the pan.
Variations: You can also add chopped onion to the talimpu.
Other Names: Bottle Gourd in Poppy Seeds Gravy, Sorakaya Gasagasala Kura.

Sorrel Leaves Toor Dal

22 Aug

sorrel_toor_dal
Gongura Kandi Pappu Podi Pappu.

Sorrel leaves are roughly chopped and cooke din oil along with spices and garlic. Toor dal is cooked till soft but firm and added to the sorrel leaves and cooked together. Serve sorrel leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Sorrel Leaves with Toor Dal.

Ingredients:

Sorrel Leaves 2 Cups Packed
Toor Dal 1 Cup
Garlic 3 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:

Separate leaves, wash and roughly chop sorrel leaves.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.

Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, sorrel leaves and salt.
Stir fry for a minute or two until sorrel leaves wilt completely.
Keep covered if necessary until sorrel leaves are cooked.
Then add cooked toor dal, turmeric powder and stir fry for a minute or two.
Serve sorrel leaves with 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 because once its added to the sorrel leaves, it wont cook much further.
Variations: Check other variations with sorrel leaves here.
Other Names: Sorrel Leaves with Toor Dal, Gongura Kandi Pappu Podi Pappu.

Poppy Seeds Stuffed Ridge Gourd

21 Aug

turai_poppy_seeds
Beerakaya Gasagasala Kura.

Poppy seeds are soaked in water for couple of hours and ground into paste along with coconut. The freshly made paste is stuffed into ridge gourd cylinders and cooked till soft along with whole spices. Serve poppy seeds stuffed ridge gourd with plain steamed rice, or with roti or chapathi.
Makes: 5 pieces of Poppy Seeds Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd 1 ( 10 inch long)
Poppy Seeds 2 Tbsps
Fresh or Frozen Grated Coconut 4 Tbsps
Green Chiles 2
Salt as required

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:

Wash, remove ends, remove the skin and chop ridge gourd into 2 inch long cylinders.
Slit the chopped ridge gourd making a plus sign with its bottom intact.
Remove stems, wash and roughly chop green chiles.

Soak poppy seeds in water for around 4 hours.
Grind the soaked poppy seeds with grated coconut, green chiles, a pinch of cumin seeds and salt into smooth paste adding least amount of water.
Stuff the ridge gourd pieces with the prepared ground poppy seeds paste.

Heat oil in a wide pan, add all talimpu ingredients in order.
When cumin seeds change color, arrange the stuffed ridge gourd pieces.
Cook covered for around 5 minutes until ridge gourd pieces turn soft.
Turn the ridge gourd pieces occasionally and cook covered again till ridge gourd turns light brown on the sides.
Uncover and fry for couple of seconds and remove from heat.
Serve poppy seeds stuffed ridge gourd with plain steamed rice, or with roti or chapathi.
Notes:Make sure to scrape the bottom of the pan to avoid burning of the stuffing.

Suggestions: If ridge gourd feels raw, put back in stove, sprinkle water and cook covered on low-medium flame till ridge gourd turns soft.
Variations: Stuffed Ridge Gourd , Ridge Gourd with Milk, Ridge Gourd with Moong Dal.
Other Names: Poppy Seeds Stuffed Ridge Gourd, Beerakaya Gasagasala Kura.