Archive | December, 2012

Tomato Onion Chutney

31 Dec

tomato_onion_chutney
Tomato Ullipaya Pachadi.

Tomato and onion are boiled in water for sometime. They are then peeled and ground into paste. Finally the chutney is seasoned with spices and spice powders. Serve tomato onion chutney with idly, dosa etc..
Makes: around 2 Cups of Tomato Onion Chutney.

Ingredients:

Tomato 3
Onion 1 Small
Red Chili Powder 1 tsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Boil the whole onions in enough water for around 8 minutes and strain the onions.
Boil the whole tomatoes in enough water for around 5 minutes and strain the tomatoes.
Peel and roughly chop the onion and the tomatoes.
Grind the chopped onions and tomatoes into smooth paste using a blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground onion tomato paste, red chili powder, turmeric powder and salt.
Boil the chutney for around 8 minutes and remove from heat.
Serve tomato onion chutney with idly, dosa etc..
Notes: Make sure to cook the onion well.

Suggestions: Adjust spice with red chili powder.
Variations: Check other tomato chutney recipes here.
Other Names: Tomato Onion Chutney, Tomato Ullipaya Pachadi.

Sesame Coconut Rice

29 Dec

sesame_coconut_rice
Nuvvulu Kobbari Annam.

Sesame seeds are toasted along with red chiles and ground into powder with fresh coconut. The ground sesame mixture is mixed with steamed rice and finished with talimpu. Serve sesame coconut rice immediately with any raita of your choice.
Makes: 2 Cups of Sesame Coconut Rice.

Ingredients:

Steamed Rice 2 Cups
White Sesame Seeds 5 Tbsps
Fresh Coconut (Grated) 5 Tbsps
Whole Red Chiles 3 – 4
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:

Heat a pan on low heat, add sesame seeds and toast them until light golden brown in color.
Add the broken red chiles and roast for couple of seconds.

Grind sesame seeds, red chiles and salt into fine powder using a grinder.
Add the grated coconut and grind again into powder.

If using leftover rice, make sure to warm up the rice before using.
In a mixing bowl, fluff the steamed white rice with a fork.
Stir in ground sesame coconut powder and sufficient salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the sesame rice and remove from heat.
Stir well and serve sesame coconut rice with any raita of your choice.
Notes: Make sure not to over roast any of the ingredients.

Suggestions: Adjust spice with red chiles or add sliced green chiles along with talimpu for extra spice.
Variations: Check other recipes with sesame seeds here.
Other Names: Sesame Coconut Rice, Nuvvulu Kobbari Annam.

Fenugreek Leaves Rotti

28 Dec

fenugreek_leaves_rotti
Menthi Aku Minapa Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and mixed with fresh fenugreek leaves and spices. It is then poured onto flat pan into thick rotti and cooked till lightly crisp. Serve fenugreek leaves rotti immediately.
Makes: around 6 Fenugreek Leaves Rotti

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Fenugreek Leaves 2 1/2 Cups Packed
Green Chiles 3 – 4
Cumin Seeds 1/2 tsp
Salt to Taste

Method of preparation:

Thoroughly wash and finely chop the fenugreek leaves.
Remove stems, wash and finely chop green chiles.

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the dosa batter in a warm place for around 8 hours.

In a mixing bowl, add chopped fenugreek leaves, green chiles, cumin seeds and salt.
Stir in fermented dosa batter and add water if necessary to make slightly thin dosa batter.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for it to crisp up a little.
Serve fenugreek leaves rotti immediately with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: Check other rotti recipes here.
Other Names: Fenugreek Leaves Rotti, Menthi Aku Minapa Rotti.

Cilantro Coconut Raita

27 Dec

cilantro_coconut_raita
Kobbari Kothimera Perugu Pachadi.

Fresh coconut is ground with cilantro leaves into coarse paste and mixed with yogurt. It is then finished with talimpu. Serve cilantro coconut raita with idly, dosa, rotti etc…
Makes: around 4 Servings of Cilantro Coconut Raita.

Ingredients:

Cilantro 1 1/2 Cups Packed
Fresh or Frozen Grated Coconut 4 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
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, separate leaves and roughly chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro leaves, coconut, green chiles and salt into coarse paste adding sufficient water.
Peel and mince the ginger.

Whisk yogurt with little bit of water in a bowl and stir in freshly ground cilantro coconut paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and briefly fry.
Remove from heat and add to above raita bowl.
Serve cilantro coconut raita with steamed idly or with dosa or with rotti.
Notes: Make sure not to over grind the cilantro leaves.

Suggestions: Adjust spice with green chiles.
Variations: Check other raita recipes here.
Other Names: Cilantro Coconut Raita, Kobbari Kothimera Perugu Pachadi.

Mixed Vegetable Salan

26 Dec

mixed_vegetable_salan
Mixed Vegetable Salan.

Peanuts and sesame seeds are roasted and ground into paste with fresh coconut. Mixed vegetables are cooked in freshly ground peanut sesame paste. Serve mixed vegetable salan with roti or with rice.
Makes: around 6 Servings of Mixed Vegetable Salan.

Ingredients:

Potato 1
Cauliflower Small Florets 1 Cup
Onion 1 Large
Green Peas 2 Tbsps
Carrot 1 Small
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coriander Powder 1 Tbsp
Red Chili Powder 1 tsp
Tamarind 2 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder 1/4 tsp
Fresh or Frozen Grated Coconut 1/4 Cup
White Sesame Seeds 3 Tbsps
Raw Peanuts 4 Tbsps
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Cloves 4
Cardamom 2
Cinnamon 3 inch Long Stick
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, roast sesame seeds and peanuts separately.
Grind sesame seeds, peanuts into powder using a grinder.
Then add the coconut and half a cup of water and grind everything into smooth paste.
Remove the peanut sesame paste onto a bowl and keep aside.

Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.
Peel and finely chop the onion.
Peel, wash and chop the potato and carrot.
Break cauliflower into small florets and wash them.
Whisk yogurt with a tbsp of water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add green chiles.
Fry briefly, add chopped onion.
Fry for a minute, add ginger garlic paste.
Fry till onion turns golden brown in color, add chopped potato, cauliflower, carrot, green peas, coriander powder, red chili powder and salt.
Pour around 1 1/2 cups of water and cook covered till vegetables are just cooked.
Stir in ground peanut sesame paste, tamarind extract, turmeric powder, yogurt and salt.
Let the mixture come to a bubble and cook on low for around 5 minutes.
Adjust any seasonings if necessary and garnish with cilantro.
Serve mixed vegetable salan with roti or with rice.
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with green chiles or red chili powder.
Variations: Check other mixed vegetable recipes here.
Other Names: Mixed Vegetable Salan.