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Fresh Beans with Ginger Garlic

7 Jan

beans_gingerchilli
Chikkudu Kaya Allam Velluli Karam

Ingredients:

Fresh flat green beans 15-20
Green chillies 4
Ginger 1 inch piece
Garlic 3 cloves
Turmeric Powder a small pinch
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry Leaves 5
Milk 1/2 – 3/4 cup
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, snap the ends and chop fresh beans into app. inch long pieces.
Peel ginger and garlic cloves.
Remove stems, wash and roughly chop green chillies.
Coarsely grind ginger and garlic with green chillies using a blender.

Heat oil in small wok, add urad dal, mustard seeds, cumin seeds, broken red chillies and curry leaves.
When dal turns light brown, add flat beans, milk, turmeric powder and green chilli ginger paste.
Cook covered on medium – low heat by stirring occasionally until beans turn soft.
Uncover and fry for few more seconds until any leftover moisture is gone.
Season with salt and serve spicy fresh beans with steamed rice or roti.

Notes:
Don’t overcook fresh beans.

Vadapappu Chanividi Panakam

9 Oct

panakam_chanividi
Vadapappu Chanividi Panakam

Ingredients:

Split Moong Dal 1/2 cup
Jaggery (mashed / grated) as required
Rice Flour 1/2 cup
Peppercorns 1 – 2

Method of preparation:

Soak moong dal in water for half an hour and discard the water to make vadapappu.

Mix rice flour with grated jaggery and little bit of water to make thick dough called chanividi.
Roll the dough into small balls and remove onto a bowl.

Thoroughly pound peppercorns.
Soak 4 tbsps of grated jaggery in a cup of water.
Add ground peppercorns to the above mixture.
Strain the whole solution through a muslin cloth to make panakam.

Notes: Typical neivedyam during any type of pooja contains these three offerings.

Ivy Gourd with Ginger

24 Jul

dondakaya_gingerchilli
Dondakaya Allam Karam

Ingredients:

Ivy Gourd / Tendli 15-20
Green chillies 4-6
Ginger 1 inch piece
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, remove ends and chop tendli vertically twice.
Peel ginger, remove stems and wash green chillies.
Lightly grind ginger with green chillies in a spice blender.

Heat oil in small wok, add urad dal, mustard seeds, cumin seeds and broken red chillies.
When dal turns light brown, add sliced tendli and salt.
Cook covered on medium flame until the tendli turns soft without getting mushy.
Uncover, add ginger green chili paste and stir.
Fry until the rawness of green chili is gone.
Serve hot with rice or roti.

Notes:
Don’t overcook tendli (tindora).

Plantain with Cilantro

4 Jun

plantain_cilantro
Aratikaya Kotthimera Karam

Ingredients:

Plantain 2
Cilantro 1 cup packed
Ginger 1 inch piece
Green Chiles 2
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Salt to taste
Oil 1 tsp

Method of preparation:

Remove ends, chop off the skin and cut the plantain into small cubes.
Soak them in water until needed to avoid blackening.
Wash and roughly chop cilantro.
Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chiles.
Grind chopped cilantro, ginger, green chiles and salt into coarse paste enough water.

Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and asafoetida.
When dal changes color, add plantain cubes, cilantro green chile paste and about half a cup of water.
Cook covered on low flame until the plantain is soft.
Uncover and stir fry to remove any excess moisture.
Serve hot with steamed rice.

Notes: If plantain doesn’t feel soft while cutting, first microwave the plantain cubes soaked in water until cooked.

Cluster Beans and Moong Dal Curry

2 Jun

cluster_beans
Goru Chikkudu Kaya Pesarapappu Kura

Ingredients:

Cluster Beans 3 handfuls
Split Moong Dal 3/4 cup
Green Chiles 3
Fresh Scraped Coconut 2 tbsps
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1 tsp
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Curry Leaves 4
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Wash moong dal thoroughly in water.
Remove stems, wash and slit the green chiles.
Wash, remove ends and chop cluster beans into one inch pieces. (abt. 2 cups)

Bring to boil 3 cups of water, add moong dal, salt and turmeric powder.
Strain the dal once its cooked.
Bring to boil 3 cups of water, add chopped cluster beans and salt.
Refresh in cold water once beans are soft and cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, cluster beans and moong dal.
Stir fry until all the moisture is gone.
Garnish with fresh coconut and serve with steamed rice.

Notes: Make sure dal and beans are not overcooked or undercooked.