Black Eyed Peas Fritters

31 Jan

bobbarlu_punukulu
Bobbarlu Punukulu.

Black eyed peas and soaked in water for few hours and ground into smooth paste with spices and yogurt. It is then mixed with flour to thicken a bit and deep fried till fritters are golden brown in color on all sides. Serve black eyed peas mixture immediately with tomato sesame chutney or any chutney of your choice.
Makes: around 15 Black Eyed Peas Fritters

Ingredients:

Black Eyed Peas 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Cumin Powder a big Pinch
Plain Yogurt 2 Tbsps
Rice Flour 1 Tbsp
Besan / Gram Flour 2 Tbsps
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak black eyed peas in water for around 3- 4 hours.
Refresh in water and strain the soaked black eyed peas.
Peel and roughly chop the ginger.
Remove stems, wash and roughly chop the green chiles.

In a grinder, add the black eyed peas, ginger, green chiles, cumin powder, yogurt and salt.
Grind the above mixture into smooth paste without adding any water.
Remove the ground black eyed peas mixture onto a mixing bowl.
Add rice flour, besan to the mixing bowl and mix well.

Heat oil in a deep frying pan on medium low heat.
Scoop a tbsp of black eyed peas mixture and carefully drop in hot oil.
Repeat the same till the surface of oil is filled.
Deep fry the black eyed peas fritters till golden brown in color on all sides.
Once crisp, remove the fritters onto absorbent paper.
Repeat the same with any remaining black eyed peas mixture.
Serve black eyed peas mixture immediately with tomato sesame chutney or any chutney of your choice.
Notes: Make sure not to add too much yogurt or any water to the black eyed peas while grinding.

Suggestions: If the black eyed peas mixture is little runny, add rice flour to thicken the mixture.
Variations: You can also add whole cumin seeds after the mixture is ground into paste by skipping cumin powder.
Other Names: Black Eyed Peas Fritters, Bobbarlu Punukulu.

Tomato Sesame Chutney

30 Jan

tomato_sesame_chutney
Tomato Sesame Chutney.

Tomato sesame chutney is prepared by cooking tomato and green chiles in ioil and spices. It is then ground with sesame seeds and herbs into coarse mixture. Serve tomato sesame chutney with any dosa, fritters etc…
Makes: around 2 Cups of Tomato sesame Chutney.

Ingredients:

Tomato 2
Sesame Seeds 1 Tbsp
Green Chiles 2
Garlic 1 -2 Cloves
Salt to taste
Cilantro Few Leaves

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Oil 1 tsp

Method of preparation:

Peel and roughly chop the garlic cloves.
Wash and roughly chop the raw tomatoes.
Remove stems, wash and halve the green chiles.
Wash cilantro leaves and keep aside.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped tomatoes, green chiles and salt.
When tomatoes become soft and mushy, remove from heat.

First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked tomatoes, green chiles, garlic cloves, cilantro leaves and pulse a couple of times to coarsely grind everything.
Remove the ground tomato sesame chutney onto a bowl.
Serve tomato sesame chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well before adding tomato.

Suggestions: Adjust the amount of green chiles for spice. Make sure tomatoes are little sour for better taste.
Variations: You can also toast the sesame seeds before grinding into powder.
Other Names: Sesame Tomato Chutney.

Fenugreek Seeds Yogurt Dosa

29 Jan

fenugreek_seeds_dosa
Challa Attu.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with rice flour and sour yogurt to form somewhat thick batter. The batter is poured onto hot pan into thin dosa and cooked until done. Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Yogurt Dosa.

Ingredients:

Rice Flour 1 and 1/4 Cups
Fenugreek Seeds 1/8 Cup
Sour Yogurt 1/2 Cup
Cumin Seeds a Pinch 1/4 tsp
Green Chiles 3 – 4
Salt to Taste
Oil as Required

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.
Remove stems, wash and roughly chop green chiles.
Grind green chiles with a pinch of salt into coarse paste using a grinder.

In a mixing bowl, mix together rice flour, ground fenugreek seeds paste, sour yogurt, cumin seeds, green chile paste, 2 cups of water and salt.
Add another half cup of water if necessary to make into somewhat thick batter. (consistency thicker than rava dosa batter).

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of fenugreek seeds dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle even if necessary.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around half a minute before removing from heat.
Repeat the same with any remaining fenugreek seeds dosa batter.
Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Notes: Make a fresh batch of dosa batter when necessary. Don’t store the batter for later use.

Suggestions: Don’t make this recipe unless you have a decent sour yogurt at hand. If dosa is thick, add few tablespoons of water to batter. If dosa sticks to bottom of pan, add a tablespoon or so of rice flour to the batter.
Variations: Check other dosa varieties here.
Other Names: Fenugreek Seeds Yogurt Dosa, Challa Attu.

Yellow Beetroot Rice

28 Jan

yellow_beetroot_rice
Yellow Beetroot Rice.

Beetroot is sliced into around inch long pieces and cooked in oil along with onion and whole spices. Basmati rice is added to the beetroot and cooked till done. Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Makes: around 4 Servings of Yellow Beetroot Rice.

Ingredients:

Basmati Rice 2 Cups
Onion 1
Yellow Beetroot 1
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coconut Milk 2 Cups
Salt to Taste
Cilantro few Leaves

Talimpu:

Cinnamon 2 inch Long Stick
Cloves 3
Green Cardamom 2
Bay Leaf 2
Oil 2 tsps

Method of preparation:

Peel, remove ends, wash and chop the yellow beetroot into inch long slices.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and soak the basmati rice in a cup of water for around half hour.

Heat oil in a rice cooker, add all talimpu ingredients in order.
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in beetroot pieces.
When beetroot pieces are half cooked, stir in soaked rice along with water, coconut milk and salt.
Cook covered till rice absorbs all the water and is completely cooked.
Fluff the beetroot rice and adjust salt if necessary.
Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Notes: Grind grated coconut with warm water into smooth paste and run it through the sieve or a muslin cloth for the coconut milk.

Suggestions: You can also use regular beetroot in place of yellow beetroot. Double the amount of whole spices if they are old stock.
Variations: You can add finely chopped cilantro or mint just before serving.
Other Names: Yellow Beetroot Rice.

Spinach Moth Beans Rotti

26 Jan

spinach_moth_roti
Palakura Bobbarla Rotti.

Rice flour is mixed with hot water along with soaked moth beans, chopped spinach and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 2 Spinach Moth Beans Rotti.

Ingredients:

Rice Flour 1 Cup
Spinach 1 Cup Packed
Onion 1/2 Small
Moth Beans 4 – 6 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 Tbsp

Method of preparation:

Soak moth beans in a cup of water for around 6 hours or overnight.

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

Bring to boil a cup of water, add moth beans and salt and remove from heat.
Stir in rice flour, chopped onion, green chiles, cumin seeds and salt.
Make a smooth dough out of the mixture and add few drops of water if necessary while making the dough.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 7 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve spinach moth beans rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Spinach Moth Beans Rotti, Palakura Bobbarla Rotti.