AndhraPappu & Awards

Andhra Pappu:

Pappu is famous in Andhra Cuisine. This is made up of Dhal and it is thicker than sambar. It can be made by adding any vegetables and also from tomato. It is also called as “mudde pappu”.

Ingredients:

RidgeGourd – 500 gms

Onion – 2 big (chopped)

Tomato – 2 big (chopped)

Green Chillies – 6 nos

Turmeric Powder – 1tsp

Coriander Seeds Powder(dhaniya powder) – 1 tbsp

Oil for frying

Salt to taste

Curry leaves – few

Cilantro – few for garnishing

Toor Dhal – 2 cups

Mustard Seeds – 1tsp

Method:

Heat oil in a cooker pan

Add mustard seeds, once it splutters, add curry leaves

Put the onion and fry them till they become transculent

Cut the green chillies into two halves vertically and add them also

Add Ridgegourd and fry them for sometime

Add tomato and fry them again

Add toor dhal, turmeric powder and coriander seeds powder mix them well

Add crystal Salt to them

Keep it for 4 to 5 whistles

Once cooled add cilantro/coriander leaves and add some more water (if reqd) and allow them to boil for 2 mins.

Serve it hot with rice or chappati or pooris

 

Award Time:

I see nowadays lot of users visiting my posts, thanks to all of them. As I have seen awards getting restricted to 5 on many bloggers sites I am passing on this award to 5 of my friends (but believe me it was difficult to select 5)

1. Aarthi – author of Yummy tummy

She is my inspirer who has successfully posted 400. Her Crispy food is nice to be followed. Thanks Aarthi.

2. Chandrani Banerjee – author of Cuisine delights

Once I just publish my post, I will immediately find her comment on it. Thanks Chandrani for all your comments which make me feel high.

3. Lata Raja – author of Flavours & Tastes

Thanks akka for motivating me with your moral support.

4. Priya Suresh – author of Easy n Tasty Recipe

I am inspired by her comments. Again she is just in time to read my post and pass a comment towards it.

5. Saraswathi Iyer – author of Sara’s Corner and Sara Food Events

She was my first inspirer. By seeing her blogs I started writing on to my blog.

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MiniPuris

Mini Pooris:

Hurray, this was the breakfast on Saturday and as usual, breakfast and lunch is prepared by me. :)

Let’s check what is special in today’s breakfast. 

My elder son, Aditya is keen in eating mini pooris either with chutney or with sago. I had prepared mini pooris for him and mom-in-law prepared chutney.

Poori is South Indian breakfast made from wheat flour also called as Atta. But the dough should be little tighter than chappati.

Once you press the atta into small round shape, fry them in oil. Here is a snap of the same.

Serve it hot with chutney.

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PistaCerelacVada

Vada is South Indian Snack or breakfast. It can be had with idli or dosa.

Vada is mainly made up of dhal but I tried a different version.

I had brought cerelac to my second son, Aadya who is seven months old, did not like the flavor plain wheat. I had pista at home, which my first son Aditya did not like to eat. Hence these two were the main ingredient for me to make this vada.

Ingredients:

• Cerelac – 200 gms
• Coriander Leaves – ¼ bunch
• Salt to taste
• Oil for deep frying
• Green Chillies  - 4
• Pista – few
• Chilli Powder – 1 tbsp
• Baking Soda – 1 tsp

Method:

1. Grind pista and green chillies into a paste
2. Take cerelac, put chopped coriander leaves, salt, pista and green chillies paste, baking soda, chilli powder, mix well.
3. Heat little oil and pour into this mixture.
4. Pour water make the mixture as a dough.
5. Heat the oil in a kadai.
6. Make small vadas from the dough and leave them till they become crispy.
7. Serve them with tomato ketchup or with chutney.

I gave this to my mom-in-law, Aditya and my maid-servant. They all told it was good in taste before they knew what all went inside the vada. Pat on my back.

This post is being sent to

• Kids Delight of Pavani which was started by Valli.
• Snacks Mela announced by Srivalli. 

Kids Delight

Thanks to Events-n-Roundup which gives information about many events like this.

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Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.

Ingredients:

• Idlis – 6 nos
• Oil – 3 tbsp
• Onion – 2
• Salt to taste
• Chilli Powder – 2 tbsp
• Curry leaves
• Mustard Seeds – 1 tsp
• Urad Dhal – 1 tsp
• Channa dhal – 1 tsp
• Turmeric – 1 tsp

 

Method:

1. After heating the oil in kadai, add mustard seeds and leave it to splutter
2. Add curry leaves, urad dhal, channa dhal
3. Add onion and fry them till golden brown
4. Add salt and mix the ingredients well
5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
6. Fry them and leave them till they turn brown
7. Add turmeric and mix them well and allow them to get fried
8. Add chilli powder and again fry them
9. Once you feel it’s completely crispy, turn off the stove and serve it.

 

This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

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IdliBatter_Idli

Idli is one of the South Indian breakfast which is made either from Raw Rice and urad dhal or from rice soji and urad dhal.

Rice Soji with Urad dhal is very easier and faster compared to Raw Rice and Urad dhal.

Preparation of Idli Batter:

Method – 1: Raw rice and Urad Dhal. If Raw rice is 2 glasses then put urad dhal ¾ glass.

• Soak Urad dhal for about 8 hours along with Raw Rice.
• Grind it to make idli batter watch out the water, as if it is more than it can be used as dosa batter instead of idli batter. J
• Add salt and leave it to ferment in the night.

Method – 2: Rice Soji and Urad Dhal. If Rice Soji used is 2 glasses then put Urad dhal ¾ glass.

• Soak Urad dhal separately for about 8 hours (ideally, soak it in the morning grind it in the evening). Soak rice soji separately for the same amount of time.
• Grind Urad dhal to a fine paste and add rice soji in the end and grind just for one round for 5 minutes. This is just to ensure that rice soji and urad dhal mix well and urad dhal should become little coarse.
• Add salt and leave it to ferment in the night.

To make idlis:

• Next day morning, take the idli pan and put little oil or ghee in each of the cup and grease them.
• Pour 3 to 4 tbsp idli batter to fill up each cup and keep it in idli cooker. Leave them to steam and get cooked properly. It might take 15 to 20 mins maximum.
• Take out the idlis in a hot case.
• Serve it hot with chutney and sambar.

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MosaruKodabale_MosaruNipathu

Mosaru Kodabale and Mosaru Nipathu:

Dough out of curds

Snacks from curds, this was an eye catcher for me, when I checked this recipe out on Prathibha's blog - The Chef and her Kitchen.

In my house, we make curds and once in a week we will have sambar/curry made out of curds. This was a real new thing in my house, which added smile to all of us in this winter.

Ingredients:

Mosaru Kodabale

• Sour Curds - 1 cup
• Rice Flour - 1 cup
• Moong Dhal - 3/4 cup
• Salt to taste
• Fresh Coconut (grated) - 1/4 cup
• Cilantro / Coriander leaves - 1/2 bunch
• Green Chilli Paste - 2 tbsp

Method:

Mosaru Kodabale & Mosaru Nipatu

Ready to Serve

1. Put moong dhal, grated coconut, salt to sour curds and heat in a medium flame. 
2. Wait till it boils and switch off the stove
3. Add chopped coriander leaves, green chilli paste and rice flour to the mixture
4. As the mixture is too hot, use kitchen gloves to the hand or wet your hand with cold water and mix them well. Make small doughs out of the mixture.
5. Knead the dough well and take little dough make a thin line and revolve them like rings. These are called as mosaru kodabale.
6. Take little dough and make them a thin plate. These would be called as mosaru nipatu.
7. Deep fry mosaru kodable and mosaru nipatu in hot oil.
8. Serve them with tomato ketchup.

NOTE: Eat them when it is hot only, if it becomes cold, then it would go softer and will lose its crispy-ness. We had few when it was hot and after sometime when we checked it had become soft.

This post is sent for Radhika's Winter Carnival on tickling palatea.

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BeetrootPalya

Beetroot Palya:

Ingredients:
Beetroot - 3

Palya Powder - 2 tbsp
Sugar - 1 tsp
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Cilantro/Coriander leaves - few


Method:
Grate the beetroot using a handy grater
Heat oil in a kadai, add mustard seeds to it and wait till it splutters
Add curry leaves and leave them to roast
Add Salt, Sugar to the oil
Put the grated beetroot to the oil
Stir them well
Once the beetroot is cooked, add palya powder and mix well
Garnish with coriander leaves

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PalyaPowder

Palya Powder:

Using different powders in cooking, cooking would be very simpler and fast, as they are handy.


Ingredients:
Groundnut Seeds (roasted) - 1 cup
Fried gram (pottukadale) (putani) (chanagapappulu) - 1 cup
Red Chillies (guntur mirpakayalu, which is not twisted) - 1/2 cup


Method:
Grind all the above ingredients in a food processor / mixer


Note: You need to just add this powder while making palya/poriyal along with salt for the cooked vegetable.

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RasamwithDhal

Paruppu Rasam or Rasam with Dhal:

A must required for our lunch, as my son and my hubby both are crazy of having rasam rice.

Toor Dhal with tomato is cooked for 4 to 5 whistles. (or till the dhal is properly cooked)
Prepare tadka with mustard seeds and curry leaves, which is nothing but once the oil is hot add mustard seeds and wait till it splutters, add curry leaves.
Add tamarind syrup and cooked tomato into the tadka and leave it to boil.
Add Rasam powder, salt and a little jaggery. Let it boil.
Add cooked dhal to rasam.

Back to Saturdaylunch_19Nov11.

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DhalTadka

Dhal tadka:

Its nice to eat in occasion, along with chappati. Its very simple to cook.

Dhal Tadka

• Wash the channa dhal once and add little turmeric to it and cook for 3 whistles.
• 
  
• Heat 1 tsp of oil in a kadai, when its hot, add mustard seeds and wait till it splutters.
• Add curry leaves, chopped green chillies, salt and fry
• Put cooked dhal and fry them for some more time
• Sprinkle coriander leaves on top of dhal tadka.

Back to Saturdaylunch_19Nov11

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SweetPongal

SweetPongal:

A perfect lunch should have atleast one sweet (diabetes patient try the same with  sugar free ingredient).

Ingredients:

• Rice - 1 cup
• Channa Dhal - 1 handful
• Jaggery - 1/2 cup
• Cardmom Powder - 1 tsp
• Dry grapes / kismis - 1 handful (quantity can vary as per your taste)
• Cashewnuts - 5 to 6
• Ghee - 2 tbsp
• Poppy Seeds - 2 tsp
• Coconut - 1/2

Method:

Sweet Pongal/Chakra Pongal

1. Cook rice and channa dhal (kadale bele) for 4 whistles
2. Add 1 tsp ghee into a kadai, heat them fry cashewnuts and dry grapes, keep them aside
3. Add remaining ghee and heat them, put poppy seeds, cardmom powder, coconut and fry for sometime
4. Add the cooked rice and dhal and fry for some more time, so that all the ingredients get mixed.
5. Add jaggery in the end and leave it for sometime, let them get mixed well
6. Serve hot.

Back to SaturdayLunch_19Nov11

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SaturdayLunch_19Nov11

I was delighted to cook last Saturday, 19th Nov 2011 a variety of dishes viz., Rice, Dhal Fry, Rasam with Dhal, Beetroot Palya/Poriyal, Sweet Pongal and curds (of course, curds is just adding sour curds into the milk nothing more than that).

Sweet Pongal/Chakra Pongal

Beetroot Palya

Dhal Tadka

Rasam with Dhal

MosaruKodabale-MosaruNipatu

In the evening, I had prepared Mosaru Kodabale and Mosaru Nipatu. Thus was my beautiful Saturday.

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TomatoBread

My working day starts with writing a post. I am getting addicted to my blog. Thanks for all those whom I follow through their blogs. Added advantage is event in their blog.

Yesterday, I had just posted my tomato gojju recipe which I prepared on last friday. As it was over I just did tomato gojju and mixed it with my bread. Had tomato bread and coffee for my breakfast, an yummy and healthy breakfast.

Ingredients:

• Tomato Gojju - 1 tbsp
• Bread - 2
• Butter - 1 tsp

Method:

1. Put the butter on the bread on both the sides and toast them
2. Separate the bread crumbs from the bread and keep it aside
3. Take a bowl and mix bread pieces and tomato gojju.
4. Garnish the mixture with bread crumbs as the bread pieces would have become soft.

This post is going to the following events.

Breakfast Club by Krithika on Krithi's Kitchen started by Helen.

Weekend Herb Blogging #310 by Cristina on Cook (almost) Anything Atleast Once started by Kalyn Kitchen.

LGSS - Tomato event by Anu started by Vatsala.

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Paddu

Paddu

Paddu or Khara Panniyaram can be had as a breakfast or as a snack. This is made up of dosa batter. This can be served with any kind of chutney. Children would love to eat them with tomato ketchup. This is also a South Indian recipe. Paddu with coffee serves as a winter recipe for your sweet evening.

Ingredients:

• Dosa Batter – 1 cup
• Groundnut seeds – ½ cup
• Onion – 2 nos
• Coriander leaves – ½ cup
• Salt to taste

Method:

1. Roast and remove the skin of groundnut seeds
2. Grind the groundnut seeds just one small round in mixer
3. Add chopped onion, groundnut seeds, chopped coriander leaves, salt to dosa batter and mix them well
4. Put 1 tsp oil in each hole in panniyaram acchu
5. Now fill each hole of panniyaram acchu with the mixture
6. Leave them to roast
7. Add oil on the other side and allow them to roast again (watch out so that it doesn’t get burnt)
8. Remove them from the acchu and serve them with chutney

This post is sent to Winter Carnival launched by Radhika on Tickling Palatea.

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KolluSundal

Kollu Sundal:

Winter in Bangalore is too cold because of its nature, but due to cut down of trees it is not that cold comparatively to previous years.

To keep ourselves warm in winter, we would tend to eat more snacks. On Sunday, my hubby wanted to have  Kollu Sundal, means Horsegram Sundal for snacks and its rasam. My mother-in-law started her preparation for the same.

Horsegram should be soaked atleast for 5 to 6 hours, then it should be cooked in cooker for atleast 10 to 12 whistles. Horsegram would not lose its raw smell, even after it is cooked. Cooked water is used to make rasam and cooked kollu is used to make sundal.

Ingredients:

• Horsegram – 500 gms
• Oil – 2 tsp
• Onion – 4 nos
• Small Green chillies – 6 nos
• Curry leaves - few
• Mustard Seeds – 1 tsp
• Coconut – 1 (grated)
• Salt to taste
• Coriander leaves - few

Method:

1. Heat oil in a kadai
2. Add mustard seeds to the hot oil, and wait till it splutters and add curry leaves
3. Put chopped onions and fry them golden brown
4. Add green chillies and salt and fry them for some more time
5. Pour cooked horsegram and fry them so that onions, chillies, and salt get mixed completely
6. Put coconut and mix them with the mixture
7. Sprinkle coriander leaves on them
8. Remove it from the stove and serve it

This post is going to the event Back to Roots from Archana on MadScientistKitchen and

Winter Carnival from Radhika on TicklingPalatea.

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UllavaluRasam

Ullavalu is a telugu name for horsegram. Its tamil name is kollu.

Rasam is good for digestion. Its famous in South India and elders would prefer to have rasam in their food to ease the process of digestion, especially when there is heavy lunch/dinner.

Ingredients:

• Cooked ullavalu – 1 bowl
• Cooked ullavalu water
• Ripped tomatoes – 2 nos
• Tamarind Juice – 2 tsp
• Mustard Seeds – 1 tsp
• Rasam Powder – 1 tbsp
• Curry leaves - few
• Jaggery – a small one (just for taste)
• Crystal Salt to taste
• Coriander leaves - few

Method:

1. Grind cooked ullavalu and tomatoes to a paste
2. Heat oil in a kadai and add mustard seeds wait till it splutters, add curry leaves
3. Pour tamarind juice and once it starts boling
4. Add salt, rasam powder and jiggery, leave them to boil
5. Now put grinded mixture and cooked ullavalu water leave them to boil in a medium flame
6. Once it is completely boiled, sprinkle coriander leaves and serve them

This post is going to Healthy Cooking Challenge launched by Kavitha on Edible Entertainment.

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BadamDatesBalls

BadamDatesBalls:

I am very eager to post this today itself, which I prepared yesterday night within 20 minutes. I wonder how could a person who was not knowing how to cook sweets, could do it in 20 minutes?

Coincidence is, I checked madscientist'skitchen today written by  Archana and she has also prepared DatesLaddoos from her partner blog, Radhika, author of Ticklingpalatea. I am also sending my post to Blog Hop Wednesday - Week #9.

Ingredients:

• Badam - 100 gms
• Dates - 100 gms
• Sugar - 100 gms
• Cardmom Powder - 1 tsp
• Ghee - 2 tbsp for frying and 1 tsp to grease on the plate
• Milk - 2 tsp to make small balls

Method:

1. Powder Badam, Dates and sugar separately and mix it together
2. Heat ghee in a kadai and add the mixture
3. Roast them in ghee till you get a nice aroma
4. Pour milk and stir the mixture well
5. Grease a plate with ghee
6. When the mixture is warm, make small balls
7. Garnish with copra pieces on top of it

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