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.

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MIXED VEGETABLE SALAD



This is one of my favourite salads. Boiled veggies with mayonnaise taste so yum. Use any seasonal vegetables of your choice. Serve it beautifully in these pineapple birds for your party to impress your guests.

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


Try out this refreshing summer cooler made with apples and gooseberries.

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.

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Minty Pineapple Juice

Monday, July 30, 2012

SABUDANA VADA ( Vrat ka Khana)



Sabudana or Sago wada is a popular Maharashtrian snack. Mostly we make them during the fasting period. When serving on normal days you can add chillies and spices to make them chatpata.


Ingredients: Sabudana ...... 1 cup Potatoes ........... 3-4 small (boiled and mashed) Buck wheat flour .. 2 tbsp. (or barnyard millet flour) Black pepper powder .... 1/2 tsp. Rock salt ...................... to taste Amchoor powder ......... 1/2 tsp. Cumin seeds -------------- 1 tsp Oil




Method:

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


2. Mix all the ingredients mentioned in the list except oil.










3. Make round balls with moist hands and flatten them a bit.








4. Deep fry and serve hot.










Watch the video



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NAANS - (Garlic, Pudina & Plain)


Naan is the most popular Indian flat bread that people order when they go to the restaurants. Here is a very easy recipe made at home without using a tandoor. You can make assorted naans, with garlic flavour, mint, coriander etc 

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 ( water chestnuts flour) is used to make rotis, puris, halwa etc etc.

Ingredients:
Shingara flour ..... 1 cup or as needed
Potato ................. 1 (boiled and mashed)
Rock salt ............ to taste
Crushed black pepper .. 1/4 tsp.
Oil to fry.


Method:
1. Mix the mashed potato, salt, crushed black pepper with the Shingara flour









2. Knead into a hard dough. The mashed potato should be sufficient for kneading. If required just sprinkle very little water. Be very careful otherwise the dough gets soft and difficult to handle.








3. Roll out small puris. 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. You can also use plastic paper to roll in between the sheets.







4. Deep fry the puris in hot oil. If you like rotis you can roast them on a griddle applying ghee or oil.









5. Remove them on a paper tissue to remove excess oil.










Check out my YouTube video


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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 stuffing. 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.

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