Tuesday, July 31, 2012

BEERAKAYA PAPPU ( Toori Dal )


Pappu means thick dal in Telugu. In Andhra Cuisine we have many varieties of pappu, toor dal cooked with the addition of different vegetables or greens. I have posted some of them already and today's version is with beerakaya meaning ridge gourd. This is served with plain rice and other accompaniments like rasam and stir fried dry vegetables.

Ingredients:
Toor dal .......... 1 cup
Toori / turai (ridge gourd).... 2-3
Tomato .................... 1
Green chilli .............. 1
Methi leaves ........... 1 small bunch
Coriander leaves .... handful
Turmeric powder .... 1/4 th tsp.
Tamarind juice ....... 2 tbsps.
Ginger - garlic paste ... 1 tbsp.
Salt .............................. to taste
Oil

Dry roast and grind:
Coriander seeds .... 1/4 tsp
Cumin seeds ............ 1/4 tsp
Sesame seeds ........... 1/4 th tsp.
Poppy seeds ............. 1/4 tsp
Pepper corns ........... 4-5
Dessicated coconut ... 1 tsp

For Tempering:
Mustard seeds .... 1/2 tsp
Dry red chillies .... 2-3
Curry leaves ....... few
Asafoetida ........... a pinch.

Method:
1. Wash and soak toor dal for 2-3 hours. Boil coarsely adding a little salt and set aside.
2. Peel and cut the toories into pieces.
3. In a pan add a little oil, saute the ginger garlic paste. Add the toories and chopped tomato and green chillies. Stir fry adding salt, turmeric powder and the methi and coriander leaves. Simmer till almost done and add a tsp. of the dry roasted and ground masala, tamarind juice and cook for a minute.
4. Stir in the boiled dal.
5.Fry the tempering ingredients and mix.

MIXED VEGETABLE SALAD



Ingredients:
Potatoes ..... 1
Carrots....... 1
Green peas .. 1/2 cup
Beans .......... 6-8
Olives.......... 5-6
Mayonnaise .. 2 tbsps.
White pepper.. 1/2 tsp.
Salt ............... to taste
Olive oil ....... 1 tsp. ( optional)

Method:
1. Cut all the vegetables into small pieces. Boil them ( except olives)adding a little salt. Let them cool.
2. Mix the chopped olives, mayonnaise and white pepper.
3. Refrigerate at least for an hour before serving.
( You may add any vegetables of your choice)

See how to make the pineapple birds ..click  HERE

APPLE & GOOSEBERRY JUICE



Ingredients:
Apples .......... 1
Gooseberries.. 8-10
Mint leaves ... 4-5
Sugar ........... 1-2 tsp ( optional)
Water .......... 2-3 cups.
Method:
1. Blend the fruits adding water, sugar and mint leaves.
2. Strain and serve chilled.
3. Garnish with mint leaves and a gooseberry.


Monday, July 30, 2012

SABUDANA VADA ( Vrat ka Khana)



Ingredients:
Sabudana ...... 1 cup
Potato ........... 1 (boiled and mashed)
Shingara flour .. 1 tbsp. (water chestnut flour)
Peanuts ............ 1 tbsp. (dry roast and grind coarsely)
Black pepper powder .... 1/4 tsp.
Rock salt ...................... to taste
Amchoor powder ......... 1.4 tsp.
Oil

Method:
1. Soak the sabudana with enough water to cover for 3-4 hours.

2. Mix all the above ingredients except oil.

3. Make round balls with moist hands and flatten them a bit.
4. Deep fry and serve hot.
(when you are not fasting you can add all the spices, green chillies and make them chatpata)

NAANS - (Garlic, Pudina & Plain)



Ingredients:
White flour ....... 2-3 cups
Ghee or Butter...1 tbsp.
Sugar ................. 1 tsp.
Salt .....................1 tsp.
Yeast ................. 1 cube (or) Dry yeast 1tbsp.
(If you are using dry yeast take about half cup luke warm water, sprinkle sugar and yeast on top of it and leave it in a warm place for 5 minutes.When it becomes frothy , mix it with the flour.If the water is too hot it will not rise, so make sure the water is luke warm.)

Method:

1. Make a well in the flour, sprinkle sugar and yeast on top of this. Add salt and ghee on the side and knead the flour with luke warm water.

2. Leave the dough for about an hour to rise.

3. Now roll out the naans using oil .(do not use flour to roll)
4. Apply water on one side and put the watered side on a hot griddle.
5. Roast the naans using a little ghee .
Garlic naans:
Roll out the naan and apply crushed garlic.
Pudina naans:
Roll out the naan and spread finely chopped mint leaves.

Sunday, July 29, 2012

ROTI / PURI - WITH SHINGARA FLOUR( Vrat ka Khana)



During the fasting season Shingara Flour ( watre chestnuts flour) is used to make rotis, puris, halwa etc etc.

Ingredients:
Shingara flour ..... 2 cups
Potato ................. 1 (boiled and mashed)
Rock salt ............ to taste
Crushed black pepper .. 1/4 tsp.
Cumin or caraway seeds ... 1/2 tsp (optional)
Oil to fry.

Method:
1. Mix the mashed potato, salt, crushed black pepper,cumin seeds,half tbsp. oil and knead into a hard dough.(add very little water or else the atta becomes too soft to handle)
2. Roll out small puris and deep fry.The dough is like bajra or jowar, if you find it difficult to roll, just pat with your hands on the board using dry flour and lift with a spatula.
3. If you like rotis you can roast them on a griddle applying ghee or oil.

Saturday, July 28, 2012

BATATA SUICA



Batata Suica (pronounced - sui-sa) Swiss Potatoes...must've been adapted from a Swiss recipe.
Had this in a restaurant in Brazil recently. It was really delicious.... tasted like Hash Brown Potatoes with suffing. I asked chef for the recipe and he gladly explained to me how to make it. It can also be made with other fillings like shredded meat, sliced sausages or vegetables.



Ingredients:
Potatoes ... 4-5 medium sized
Chicken ... 1 small fillet (boneless)
Cheese ..... 2 -3 tbsps. (grated)
Dry basil .... to sprinkle (my addition for extra flavor)
Salt ........... to taste
Olive oil
Method:
1. Half boil the potatoes. Peel and grate them on the thick side of the grater.

2. Boil the chicken adding salt and cut it into small pieces. Alternately you can grill the fillet and cut the pieces.

3. You require 2 flat pans of the same size. In one pan pour olive oil about (2 tbsps) and spread half of the grated potatoes.

4. Spread the chicken pieces and cheese. Also sprinkle the herbs of your choice. Spread the remaining potatoes and a little salt on top.

5. Roast it on medium/low flame for 2-3 minutes, pressing with a spatula.

6. Pour oil again in another pan and carefully flip the other side into it.

7. Roast the other side also pressing with a spatula.

Serve hot with crushed pepper/chilli flakes/tabasco.

Thursday, July 26, 2012

SHINGARE KA SHEERA (Vrat ka Khana)


On fasting days we make use of shingara flour. Here is a recipe of sheera made with it.

Ingredients:
Shingara flour ..... 1/2 cup
Green cardamoms..2-3
Ghee .................... 1 tbsp. (if you take melted take 1 and 1/2)
Sugar ..................2-3 tbsp. (according to your taste)
Pistachios ..... to garnish (crushed)

Method:
1. In a pan heat the ghee and add the crushed cardamoms.

2.When you get the aroma add the flour and keep stirring on medium flame until it gets a nice brown colour.

3. Add one cup water and stir quickly to avoid lumps.

4. Now add the sugar and mix well. Keep mixing for half a minute till the consistency is thick.
Garnish with pistachios.

SWEET POTATO IN JAGGERY SYRUP ( Vrat Ka Khana )



We make this on Ekadasi day.Thick slices of sweet potato cooked in cardamom flavored jaggery syrup or sugar syrup. I remember during my childhood grandma used to read out religious stories and we would listen while eating this sweet.

Ingredients:
Sweet potatoes ..... 2 ( select small ones)
Jaggery ................ 2-3 tbsps.
Salt ............ a pinch
Ghee ......... 1 tsp.
Cardamom powder ... 1/4 tsp

Method:
1. Wash and cut the sweet potato into half inch circles. Peel the skin ( it is easier to peel after slicing)
2. Heat the ghee and add the sweet potato. Stir fry and add one cup of water, jaggery, cardamom powder and a pinch of salt.
3. Simmer and cook until done.

Friday, July 20, 2012

TOMATO CHUTNEY



Here's a quick n spicy tomato chutney recipe, which you can whip up in 15-20 minutes with only 3-4 ingredients to serve with any good South Indian snack:

Ingredients:
Tomatoes..... 5
Green/Red Chillies...: 8-10 if less hot, 2-3 more if u need spicier
Salt to taste
Garlic..... 2-3 pods (optional)

Method:
1. Heat 4 tbsp oil in a pan, add split chillies and fry for a minute.
2. Add sliced tomatoes & garlic pods and mix well. Fry until the entire water content of tomatoes disappears... the quantity almost halves at this stage. Keep stirring in between. The process takes about 15 mins.
3. Add salt.
4. Remove from fire and let it cool.
5. Grind in a mixer to a fine paste.

Note: At no stage is any amount of water added in the recipe... not even while grinding. Some people prefer this chutney as coarsely ground. This chutney tastes well with plain steamed rice, appams, dosas and idlis.
(This has no tempering of any sort.)

Thursday, July 19, 2012

GREEN PEAS STUFFED PURIS



Ingredients:
Green peas ...... 1 cup
Gram flour / besan ... 1 tbsp.
Coriander seeds .......... 1 tbsp.
Cumin seeds ............... 1 tsp.
Aniseeds/saunf ........... 1 tbsp.
Dried chillies ............ 2-3
Amchoor powder ........ 1 tsp.
Turmeric powder ....... a pinch
Coriander leaves ......... chopped finely.
Wheat flour ............... 2 cups
Salt ........................... to taste
Oil

Method:
1. Boil green peas. Drain the water and set aside.

2.Dry roast coriander seeds, cumin seeds, aniseeds and dry red chillies.
Grind them coarsely.

3.Heat a tsp. of oil and fry the besan.

4.Crush the green peas with fingers and mix the ground masala, besan, salt, amchoor powder, a pinch of turmeric powder, coriander leaves and mix well.
5. Knead a soft dough adding salt and a tsp. of oil. If the dough is hard the filling comes out while rolling.

6.Roll out a small amount of dough, stuff the filling, seal it and roll into puris.

7. Deep fry the puris and serve with curd or pickle.

Wednesday, July 18, 2012

BEEF FILLETS IN TOASTED COCONUT



Ingredients:
Beef fillet .... 200 gms. ( Small pieces 4-5)
Garlic paste .. 1 tsp
Ginger ......... 1 tsp (grated)
Lemon juice .. 1-2 tbsps
Coriander powder ... 1/2 tsp
Turmeric powder .... 1/4 tsp
Dessicated coconut ... 2 tbsps
Salt .......... to taste
Oil ... 2-3 tbsps.

Method:
1. Wash the beef fillets. Pat them dry with a kitchen towel and flatten them with a meat mallet.

2. Mix the lemon juice, garlic salt and the spice powders. Marinate and let it stand for at least 1 hour.

3. Heat oil in a pan and fry the beef fillets. Simmer and fry until brown, turning once or twice.

4. Add the coconut and grated ginger. Toss until the coconut is toasted.
Garnish and serve.

SPICY PRAWN CURRY FROM KERALA


Ingredients:
Prawns ........ 250 gms.
Onions ........ 2 small
Green chillies .. 2 (slit)
Tomato .......... 1 (chopped)
Ginger garlic paste .... 1 tbsp.
Fenugreek seeds/methi seeds .... 1 tsp.
Black pepper seeds ............ 1 tbsp.
Coconut (grated) ............ 1/2 cup
Dry red chillies .......... 2
Coriander seeds ......... 1 tsp.
Turmeric powder .......... 1/4 tsp.
Mustard seeds ............ 1 tbsp.
Tamarind juice .......... 2-3 tbsp.
Curry leaves .............. 1 sprig
Salt ........................... to taste
Coriander leaves ...... to garnish
Oil

Method:

1. Clean the prawns and marinate them with salt and turmeric powder.

2. Heat a table spoon of oil roast methi seeds, black pepper, red chillies and coriander seeds. Add the grated coconut and one sliced onion, keep stirring till the colour changes. Add turmeric powder. Grind this masala adding a little water and set aside.

3.Heat a little oil in a pan and crackle the mustard seeds. Add the curry leaves and the remaining sliced onion, slit green chillies and saute a little. Add the ginger garlic paste, tomato and prawns. Keep stirring till the prawns change the colour and all the water is dried up.

4. Now stir in the ground masala paste and the tamarind juice and salt. Add sufficient water to cook and simmer for 10-15 minutes. Garnish with coriander leaves.
This dish goes well with plain rice, dosas and appams.
If you like it less spicy you can reduce the quantity of peppers.

CHICKEN BIRIYANI


Ingredients:
Chicken - 1 kg
Saffron Threads - a pinch
Lemon Juice - 2 tbsp
Yogurt - 31/2 cups
Onions - 6 large
Ginger Garlic Paste - 4 tbsp
Rice - 1 kg
Garam Masala - 2 tbsp
Tandoori Chicken Masala - 1 tbsp
Green Cardamoms (Elaichi) - 6
Black Cardamoms - 2
Cloves - 4
Cinnamon (Dalchini) - 2"
Fresh Mint Leaves - a cupful
Fresh Coriander Leaves - 1/2 a cup
Bay Leaves - 4/5 to spread on the bottom of pan
Red Colour - 1/2 tsp

Method:
1. Soak saffron threads in lime juice.


2. Grind the cloves, cinnamon and cardamoms into fine powder and keep aside.
3. Heat around 3 tbsp oil in a pressure cooker and add all the finely sliced onions. Fry until they turn light brown. Then remove 1/3 rd quantity and keep aside.
4. Marinate chicken with yogurt, ginger garlic paste, salt, red colour, garam masala 1 tbsp, tandoori chicken masala, lime juice and also 1/3rd fried onions kept aside.
5. Now, add the marinated chicken to the remaining onions in the pressure cooker.. and cook while mixing often. Add mint leaves and coriander leaves.



6. After checking for salt and masalas, pressure cook chicken until tender. Take care not to add too much water before pressure cooking as the curds will leave water. If necessary, add very little.
7. Meanwhile, keep around 12 cups of water ( 1 kg = 4 cups rice That means, 8 cups water + 4 cups water extra as we will be straining it away) for boiling in a heavy and flat-bottomed container.



8. To the boiling water, add salt, some mint leaves, coriander leaves and 2 small cardamoms. When water starts boiling, add rice and let it cook until 3/4ths done.
9. Now, strain the rice and in the same container, spread bay leaves in the center. (This gives the taste of bay leaves to the rice, and also avoids the rice from burning and sticking to the bottom. Also sprinkle some oil on the bottom of container.



10. Now, spread a layer of rice. Over the rice, sprinkle 2 generous pinches of garam masala and a tsp of oil/ghee. Then add a layer of chicken.



Then add a layer of rice as above, along with the masala. Repeat until there are 4 layers. Now cover the container with a wet cotton cloth and add the lid over it. Put on flame, for 5 mins on high and then simmer. To add more weight and give the rice better steam, you may place the hot strained water in a container over the rice lid. (carefully!!)



11. In around 20 minutes, biryani is ready to be served with onion raita.









For onion raita, take yogurt, salt, add finely cut onions, green chillies, coriander leaves and tomato and whip briskly until the flavours intermingle.