Archive | November, 2012

Yam Moong Vada

24 Nov

yam_moong_vada
Yam Moong Vada.

Suran is ground into paste along with soaked moong dal. The mixture is then formed into discs and deep fried till dark golden brown in color. Serve yam moong vada immediately.
Makes: around 10 Yam Moong Vada.

Ingredients:

Yam / Suran 1 Cup Chopped
Moong Dal 1/4 Cup
Whole Red Chiles 2 – 3
Curry Leaves 10
Cumin Seeds a Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

If using frozen suran, wash it under water and leave aside for few minutes.
If using fresh suran, remove outer skin, wash and grate the suran.
Soak moong dal in water for around an hour and strain the moong dal.

Grind the red chiles into powder using a grinder.
Add the soaked moong dal and grind again into paste without adding water if possible.
Stir in suran, salt and grind again into paste.
Remove the ground suran mixture onto a bowl, stir in cumin seeds and curry leaves.

Heat oil in a deep frying pan on medium heat.
Take small lime sized portion out of the suran mixture.
Lightly flatten it on the palm of your hand to form around 2 inch thin disc and carefully leave in the hot oil.
Repeat the same till the surface of the oil is filled.
Fry the yam moong vada till they turn dark golden color on both sides.
Remove the deep fried yam vada onto a absorbent towel.
Repeat the same with any remaining suran moong mixture.
Serve yam moong vada immediately.
Notes: Make sure not to add water while grinding the moong dal or suran.

Suggestions: If the mixture is too runny, add few tablespoons of rice flour to thicken the mixture so it can be formed into discs.
Variations: Check other variations with yam/Suran here.
Other Names:Yam Moong Vada, Suran Moong Vada.

Masala Drumsticks

23 Nov

masala_drumsticks
Masala Drumsticks.

Drumsticks are cooked till soft either in boiling water or covered in a pan. They are then briefly fried and seasoned with spice powders. Serve masala drumsticks with steamed rice and dollop of ghee.
Makes: 25 Pieces of Masala Drumsticks.

Ingredients:

Drumsticks 25 Pieces
Garam Masala 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chili Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

If using fresh drumsticks, slightly peel and chop the drumsticks into around 3 inch long pieces.
Boil them in water till drumsticks are just soft.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the cooked drumsticks.
If using frozen drumsticks, wash them under water and add to the above pan and cook covered on low flame till drumsticks are cooked and change color.
Fry the drumsticks till they start to turn golden brown around the edges.
Stir in garam masala powder, turmeric powder, red chili powder and salt.
Remove from heat immediately and serve masala drumsticks with steamed rice and dollop of ghee.
Notes: Make sure drumsticks are cooked well before adding the spice powders.

Suggestions: Adjust spice with red chili powder.
Variations: Check other drumstick recipes here.
Other Names: Masala Drumsticks.

Vermicelli Spinach Upma

22 Nov

vermicelli_spinach_upma
Semya Palakura Upma.

Vermicelli is boiled in water till just soft and fluffy. Freshly chopped spinach is cooked in oil along with onion and mixed with the vermicelli. Serve vermicelli spinach upma immediately.
Makes: around 2 Servings of Vermicelli Spinach Upma.

Ingredients:

Vermicelli 1 Cup
Spinach 2 Cups Packed
Onion 1 Small
Green Chiles 2 – 3
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:

Wash the spinach leaves and finely chop them.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.

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 chopped onion and green chiles.
Fry for around a minute or until onion starts to change color.
Stir in chopped spinach and salt.
Cook on low flame till spinach wilts and most of the water has been evaporated.
Then stir in cooked vermicelli and mix carefully.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli spinach 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: You can also add few tablespoons of frozen peas if desired. Check other vermicelli recipes here.
Other Names: Vermicelli Spinach Upma, Semya Palakura Upma.

Chayote Masala

21 Nov

chayote_masala
Benguluru Vankaya Masala.

Tomato onion gravy is prepared and seasoned with various spice powders. Chayote is chopped and cooked in the tomato gravy. Serve chayote masala with steamed rice or with roti etc…
Makes: around 4 Servings of Chayote Masala.

Ingredients:

Chayote 1 Large
Tomatoes 3
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Turmeric Powder a Pinch
Red Chili Powder 1/4 tsp
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 cut the chayote into half.
Discard the ends, seeds and chop chayote into small cubes.

Peel and slice the onion.
Wash and roughly chop the tomatoes.

Grind the tomatoes into smooth paste using a blender.
Heat a tsp of oil in a pan, add sliced onions and fry till they turn golden brown in color.
Grind the onions into smooth paste. Add little water while grinding the onion if necessary.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly, stir in ground onion paste.
Stir in coriander powder, garam masala powder, turmeric powder, red chili powder and salt.
Fry for around half a minute, stir in tomato puree and chopped chayote.
Boil the mixture till chayote is cooked (around 10 minutes).
Adjust any seasonings if necessary and remove from heat.
Serve chayote masala with pulav or with steamed rice etc…
Notes: Make sure to cook the chayote well.

Suggestions: If the chayote is not cooked completely, let it boil in the tomato mixture till cooked. Add water if necessary during the cooking process.
Variations: Check other chayote recipes here.
Other Names: Chayote Masala, Benguluru Vankaya Masala.

French Beans Carrot Fry

20 Nov

french_beans_carrot_fry
French Beans Carrot Fry.

Fresh french beans are finely chopped and cooked in oil along with chopped carrot and other spices. They are then finished with powdered spices like coriander powder. Serve french beans carrot fry over plain steamed rice or with roti.
Makes: around 2 1/2 Cups of French Beans Carrot Fry.

Ingredients:

French Beans (Chopped) 2 Cups
Carrot (Chopped) 1/2 Cup
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Red Chili Powder 1/4 tsp
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 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash french beans, remove little bit of both ends and finely chop them.
Peel, wash, remove little bit of both ends and chop carrot into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped french beans, chopped carrot and few pinches of salt.
Cook covered on low flame till beans change color and carrot is cooked.
Uncover and fry the beans till they are cooked well.
Stir in coriander powder, garam masala powder, red chili powder, turmeric powder and remove from heat.
Serve french beans carrot fry over plain steamed rice or with roti.
Notes: Make sure french beans are cooked well before spice powders.

Suggestions: If french beans are not cooked properly, put it back on heat. Add a splash of water if necessary and cook covered on low flame till done.
Variations: You can check other fresh beans recipes here.
Other Names: French Beans Carrot Fry