Archive | October, 2012

Cluster Beans Sesame Curry

31 Oct

cluster_beans_sesame
Goru Chikkudu Nuvvulu Kura.

Cluster beans / guar is chopped and boiled in water till soft. They are then briefly cooked in oil along with fresh ground sesame seeds powder. Serve cluster beans sesame curry with steamed rice and dollop of ghee or with roti.
Makes: around 2 Servings of Cluster Beans Sesame Curry.

Ingredients:

Cluster Beans 2 Cups (Chopped)
White Sesame Seeds 2 Tbsps
Whole Red Chile 1
Cumin Seeds a Small Pinch
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, remove little bit of both ends and chop cluster beans into small pieces.
Bring to boil few cups of water in a sauce pot, add cluster beans and few pinches of salt.
Let the cluster beans change color and once cooked, strain the cluster beans.
Grind sesame seeds, red chiles, cumin seeds and salt into powder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked cluster beans and ground sesame powder.
Stir well and cook for around 5 minutes on low flame and remove from heat.
Serve cluster beans sesame curry with steamed rice or with roti.
Notes: Make sure cluster beans are boiled well.

Suggestions: Adjust spice with red chiles. If cluster beans are not boiled well, cook the cluster beans covered once they are added to the pan.
Variations: Check other variations with cluster beans here.
Other Names: Cluster Beans Sesame Curry, Goru Chikkudu Nuvvulu Kura.

Bottle Gourd Parata

30 Oct

bottle_gourd_parata
Anapakaya Paratha.

Bottle gourd / lauki is grated and salted. It is then squeezed and mixed with wheat flour into a dough. The dough is rested for sometime and is rolled out into thin parata. The bottle gourd paratha is then fried on flat pan till golden brown in color.
Makes: around 2 Bottle gourd Parata.

Ingredients:

Wheat Flour 3/4 Cup
Bottle gourd (Grated) 1/2 Cup Packed
Green Chiles 1
Ginger 1/2 inch Piece
Salt to taste
Oil 2 tsps + as Required

Method of preparation:

Peel the bottle gourd, wash and grate it.
Add few pinches of salt to the grated bottle gourd and leave it aside for around 10 – 15 minutes.
Squeeze the grated bottle gourd and reserve the liquid.

Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Alternatively coarsely grind the green chiles and ginger.

In a mixing bowl, mix together wheat flour, squeezed bottle gourd, green chile ginger mixture and salt.
Add little bit of reserved liquid at a time and knead the mixture into non sticky dough. Add water if necessary.
Leave the dough aside for around 1/2 hour and divide it into 2 portions.

Smear few drops of oil with the help of a spoon on the rolled out portion and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out bottle gourd parata on the pan.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve bottle gourd parata with your choice of raita or pickle or serve with simple kadhi.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done.
Variations: You can also grind the bottle gourd into coarse paste using a grinder instead of grating it.
Other Names: Bottle gourd Parata, Anapakaya / Sorakaya Paratha.

Rice Sago Dosa

29 Oct

rice_sago_dosa
Rice Sago Dosa.

Raw rice is soaked in yogurt along with sago. The mixture is then ground into smooth thick batter which is poured onto a flat plan into a dosa. The dosa is then layered with onion and cooked till done. Serve rice sago dosa immediately with any pickle of your choice.
Makes: around 2 Servings of Rice Sago Dosa.

Ingredients:

Raw Rice 3/4 Cup
Sago / Sabudana 2 Tbsps
Yogurt 1/2 Cup
Onion 1 Small
Green Chiles 2
Oil 2 tsps

Method of preparation:

Peel and chop the onion.
Remove stems, wash and finely chop the green chiles.
Whisk yogurt with few tablespoons of water, add raw rice and sago.
Leave it aside for overnight in a warm place.

Add the rice and sago into the grinder and grind into smooth thick paste.
Use the yogurt water which is used to soak the rice if necessary to make the grinding easy.
Remove the ground rice sago batter onto a bowl and stir in salt.

Heat a flat pan on medium heat.
Pour around a big scoop of rice sago batter on to the flat pan and lightly spread with back of the ladle.
Layer the thick dosa with chopped onion and green chiles.
Pour around a tsp of oil around the dosa.
Once the bottom starts to change color, turn the dosa on the other side.
Let it cook for couple more minutes before removing from heat.
Serve rice sago dosa immediately with any pickle of your choice.
Notes: Make sure to soak the rice well.

Suggestions: Adjust the consistency of the batter with the yogurt liquid in which the rice is soaked. The batter can be stored in the refrigerator for couple of days if necessary.
Variations: If dosa batter becomes too thin, add a tbsp or so of rice flour. If dosa batter becomes too thick, adjust with water.
Other Names: Rice Sago Dosa.

Vermicelli Peanut Upma

27 Oct

vermicelli_peanut_upma
Semya Pallila Upma.

Vermicelli is boiled in water till just soft and fluffy. Roasted peanuts are coarsely ground and mixed with the vermicelli. Serve vermicelli peanut upma immediately.
Makes: around 2 Servings of Vermicelli Peanut Upma.

Ingredients:

Vermicelli 1 Cup
Roasted Peanuts 4 Tbsps
Scraped Fresh Coconut 4 Tbsps
Green Chiles 2
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 6
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Coarsely grind the roasted peanuts and keep aside.
If using frozen scraped coconut, microwave for few seconds to soften and keep aside.

Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water to stop further cooking of vermicelli if necessary.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add green chillies.
Fry for few seconds, add scraped coconut and peanut powder.
Add the cooked vermicelli and salt.
Mix thoroughly and remove from heat to avoid over cooking the vermicelli.
Serve vermicelli peanut upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.
Variations: Use roasted vermicelli in place of vermicelli. For roasted vermicelli, heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Other Names: Vermicelli Peanut Upma, Semya Pallila Upma.

Fenugreek Moong Rasam

26 Oct

fenugreek_moong_rasam
Menthikura Pesara Kattu.

Fenugreek leaves are washed and boiled along with moong dal and spices. Oil is tempered with spices and added to the rasam as a final step. Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Fenugreek Moong Rasam.

Ingredients:

Fenugreek Leaves 1/2 Cup Packed
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 Pinch
Salt to taste

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:

Separate and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.
Wash moong dal with water and keep aside.

Bring to boil around a cup of water in a sauce pot, add washed moong dal.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, fenugreek leaves, curry leaves, turmeric powder and salt to the sauce pot.
Boil for around 10 minutes or until fenugreek leaves are cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve fenugreek moong rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding fenugreek to the pot.

Suggestions: Adjust the consistency of the fenugreek rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Fenugreek Moong Rasam, Fenugreek Pesara Kattu.