Grated Cauliflower Fritters

12 Apr

grated_cauliflower_fritters
Grated Cauliflower Fritters.

Cauliflower is either grated or finely chopped. It the then mixed with gram flour and made into thick paste. Spoonful of mixture is dropped into hot oil and fried till golden brown in color. Serve grated cauliflower fritters immediately.
Makes: around 4 Servings of Grated Cauliflower Fritters.

Ingredients:

Cauliflower (Grated) 1 Cup
Onion 1/2 of Small One
Green Chiles 2
Ginger 1 inch Piece
Besan / Gram Flour 1/4 Cup
Rice Flour 3 Tbsps
Salt to Taste
Oil for Deep Frying

Method of preparation:

Discard leaves, wash and either finely chop or grate the cauliflower.
Peel and finely chop the onion and ginger.
Remove stems, wash and finely chop the green chiles.

In a mixing bowl, mix together cauliflower, onion, ginger, green chiles, besan, rice flour and salt.
Add few splashes of water and make into somewhat thick wet mixture.

Heat oil in a pan on medium heat.
When oil gets hot, scoop a tablespoon of the cauliflower mixture and drop into hot oil.
Repeat the same till the surface of the pan is filled.
Fry the grated cauliflower fritters on both sides till golden brown in color (around 3 – 5 minutes).
Once fried, remove the grated cauliflower fritters onto absorbent paper.
Repeat the same with any remaining cauliflower mixture.
Serve grated cauliflower fritters immediately.
Notes: Make sure oil is not too hot at any point of time.

Suggestions: Adjust with besan if the mixture is too wet. Adjust spice with green chiles or add a pinch of red chili powder.
Variations: You can also add chopped cilantro to the cauliflower mixture if you wish.
Other Names: Grated Cauliflower Fritters.

Ugadi & Talimpu Anniversary

11 Apr

ugadi_pacchadi

Happy Talimpu Anniversary and a very Happy Ugadi to all my Talimpu.com visitors.

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes : around 2 Cups of Ugadi Pachadi.

Ingredients:

Neem Flowers 2 Tbsps (Fresh or Dried)
Tender Raw Green Mango 1 – 2
Fresh Coconut 3 (4 inch Pieces)
Jaggery 1/4 Cup (Grated)
Tamarind 3 – 4 inch Sized Ball
Red Chili Powder a Pinch
Salt a Pinch

Method of preparation:

Soak tamarind in a 1 1/2 Cups of water and extract all the thick pulp.
Strain the tamarind and collect all the liquid in a mixing bowl.
Add grated jaggery to the mixing bowl which has the tamarind liquid.
If using dried neem leaves, soak in few tablespons of warm water before adding to the above mixing bowl.

Wash and finely chop the raw mango discarding the seed.
Finely chop the fresh coconut pieces.
Mix all other ingredients into tamarind and jaggery liquid.
Mix thoroughly and adjust any seasoning if required.
Serve a small bowl full of ugadi pachadi.
Notes: If using banana, make sure to add it just before serving.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Mashed banana can also be added to ugadi pachadi. You can also add chopped sugarcane, roasted chana dal, …
Other Names: Ugadi Pachadi

Cluster Beans with Black Chickpeas

4 Feb

cluster_beans_chana_patoli
Goru Chikkudu Nalla Senagala Vepudu.

Cluster beans are finely chopped and cooked in oil along with spices. Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled and is added to the cooked cluster beans as finishing step. Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Cluster Beans with Black Chickpeas.

Ingredients:

Cluster Beans 1 + 1/2 Cups
Black Chickpeas 1/2 Cup
Green Chile 1
Garlic 1 Clove
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, remove ends and chop cluster beans into around half inch pieces.
Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and finely crumble the steamed black chickpeas.
Peel and roughly chop the garlic clove.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, garlic clove and cluster beans.
Cook covered on low flame for few minutes or until cluster beans change color.
Add a splash of water while cooking if necessary and stir occasionally to avoid scorching.
Once cooked, stir in finely crumbled black chickpeas mixture, turmeric powder and sufficient salt.
Fry on low flame for around a minute or two and remove from heat.
Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure cluster beans are cooked well before adding the black chickpeas.

Suggestions: Adjust spice with red chiles or green chiles.
Variations: Check other variations with cluster beans and other fresh beans here.
Other Names: Cluster Beans with Black Chickpeas, Goru Chikkudu Nalla Senagala Vepudu.

Pulihora Mix

2 Feb

pulihora_mix
Pulihora Mix.

Tamarind is soaked in water and the extracted juice is cooked in oil and spices till thick. Black chickpeas is also boiled and added to the tamarind extract. A spoonful of pulihora mix can be mixed with around a cup of steamed rice and can be served immediately.
Makes: around 1 Cup of Pulihora Mix.

Ingredients:

Black Chickpeas 1/2 Cup
Tamarind 3 – 4 inch sized ball
Jaggery 1 inch Piece (optional)
Chana Dal 2 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Soak the black chickpeas in water for around 6 hours.
Pressure cook soaked black chickpeas in a cup of water for 3 whistles.
Strain the cooked black chickpeas and keep aside.

Toast the chana dal in a pan until light golden in color and grind the chana dal into fine powder using a spice grinder.
Soak tamarind in 1 1/2 cups of warm water and extract all the juice discarding the veins.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add tamarind extract, jaggery, ground chana dal powder, cooked black chickpeas, red chili powder, turmeric powder and salt.
Boil the mixture on low flame till the oil separates and it thickens (around 15 minutes).
Remove the pulihora mix onto a bowl and cool it to room temperature before refrigerating.
Mix couple of tablespoons of pulihora mix in steamed rice and serve immediately.
Notes: Make sure to adjust the tamarind based on the tartness.

Suggestions: You can microwave the tamarind soaked in water for around 30 seconds to soften it a bit to ease the extraction.
Variations: You can also add finely chopped green chiles while boiling tamarind extract for extra spice.
Other Names: Pulihora Mix.

Black Chickpeas Patoli

1 Feb

black_chana_patoli
Black Chickpeas Patoli.

Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled. Crumbled black chickpeas is then cooked in oil along with onion and spices. Serve black chickpeas patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings Black Chickpeas Patoli.

Ingredients:

Black Chickpeas 1 Cup
Onion 1
Green Chiles 2 – 3
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:

Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and crumble the steamed black chickpeas.

Remove stems, wash and slice the green chiles.
Peel and finely chop the ginger.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles, ginger and onion.
Fry till onion turns translucent, add crumbled black chickpeas and salt.
Fry on low heat for few minutes and remove from heat.
Serve black chickpeas patoli with steamed rice and dollop of ghee.
Notes: Make sure soak the black chickpeas well.

Suggestions: You can adjust spice with green chiles. You can also add a green chiles while grinding saoked black chickpeas.
Variations: Add a splash of lemon just before serving black chickpeas patoli.
Other Names: Black Chickpeas Patoli.