Tomato Pappu ~ tomato dal

Diposting oleh adiba
Kamis, 22 Agustus 2013
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Tomato Dal

We frequently make brinjal Dal and this tomato Dal at home. This tomato Dal has pleasing color and its perfect in its looks and at taste. Me and Hubby love this Dal so much. Do try if you prefer slightly tangy dal.




Thakkali paruppu

Ingredients:

Tomatoes - 4 (medium sized red ripened)
Toor Dal / Tuvar dal - 1/2 cup (100gms)
Shallots - 5
Garlic - 5 pods
Green chilly - 4
Tamarind - one small lemon sized
Turmeric powder - a pinch

For Tempering:

Ghee - 2 tsp's
Mustard - 1/2 tsp
Split urad dal - 1/2 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Asafoetida powder - 1/4 tsp

Method:

Peel the shallots and garlic. crush the garlic and slit the green chilies.  Wash the tomatoes and slit each into four pieces.

In a vessel, add the toor dal, tomato pieces, shallots, green chilly, garlic and tamarind. add 1 and half cup's of water, a drop of oil and a pinch of turmeric powder.

Add 1 cup of water to pressure cooker and place the vessel. pressure cook up to 4 whistles. switch off the flame. wait till the pressure releases. Then cool the contents in vessel.

Now using your masher, mash the dal and tomatoes well. or you can give a grind for a second in your mixie.

For tempering, heat a pan, add ghee and heat it. then add mustard and let it pop. add split urad dal, dry red chilly, curry leaves and asafoetida powder. pour the mashed tomato dal to the pan and let it come for a boil.

Switch off the flame and garnish with corriander leaves.

Serve along with potato fry and rasam.


Notes: 

You can reduce one tomato and tamarind as per your taste.

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Sweet and Spicy Vegetable Curry / Theeyati Pulusu

Diposting oleh adiba
Senin, 20 Mei 2013
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Collecting cookbooks interests me a lot! after collecting so many book's, i felt that only few book's are worth saving for life-time. now a days i restricted myself in buying cookbook's. only if i desperately long for a book, i buy it. Cooking at home with Pedatha was one book, that i wanted to buy for a long time, when hubby gifted me the book for my last year's birthday, i was so excited about the gift! maybe the warmness and love filled recipes in the book or my favorite andhra recipes should have been the reason for excitement! Today's recipe is from Cooking at Home with Pedatha! do try, you will love this curry as it will have balanced taste of sweetness of jaggery, tangy from tamarind and spicy from lots of chillies!

Theeyati Pulusu

I almost cook just an hour before the lunchtime. mostly i don't plan my meals, i go and check my refrigerator and decide on that. some times i call and ask my hubby on what to cook, he always leaves to my choice!! I wanted to try this curry for a long time, luckily had vegetables in hand and went ahead! Do you plan your meals the previous night?

Sweet and Spicy Vegetable Curry


                                           Theeyati Pulusu / Sweet and Spicy Vegetable Curry

Serves - 3
Preparation time - 20 minutes
Cooking time - less than 30 minutes

Ingredients:

Vegetables :

Bottle Gourd - 1
Sweet potato - 1
Drumstick - 1
Raw Mango - 1/2
Pumpkin - 1/4 
Brinjal - 1

Tamarind - 1 small lemon size
Sambhar powder - 2 tbsp
Jaggery - 2 tbsp
Green Chillies - 3 or 4
Corriander leaves - 1 tbsp

For Tempering:

Oil - 2 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida powder - 1/2 tsp

To grind into powder:

Split urad dal / udaicha ulundhu / minapa pappu - 1 tbsp
Bengal gram / kadala paruppu / senaga pappu - 1 tbsp
Sesame seeds / ellu / nuvvulu - 1 tsp

Method:

Heat a pan, and dry roast the split urad dal, bengal gram and sesame, till they reach golden color  let them cool and grind into a fine powder.

Boil 1/4 cup of water and remove from flame and add tamarind to it and let it soak for 10 minutes and squeeze the pulp.

Wash the bottle gourd and peel it's outer skin and chop into big chunks. do the same to sweet potatoes. chop the other vegetables into big chunks.

In a pan, heat oil, add mustard and let it splutter, add fenugreek seeds, asafoetida powder, green chillies and curry leaves. Then add all the vegetables together and mix well with the tempering. add enough water to cover the vegetables and let it boil for almost 10 minutes, till all the vegetables are cooked well.

Meanwhile, To the squeezed tamarind water, add 1 cup of water then the grounded powder, sambhar powder and mix well. also mix in the jaggery ,mix with your hands. this way, you can mash the jaggery and also mix well.

Now, after the veggies are cooked, add in the tamarind water and mix well with the vegetables. Let the curry boil for 5 minutes in medium flame..

Garnish with corriander leaves and curry leaves.

Serve warm with rice and ghee!

Bellam Pulusu






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Pesarattu ~ andhra style

Diposting oleh adiba
Selasa, 21 Agustus 2012
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Me and hubby love pesarattu. whenever we eat out at a andhra hotel, we order this. I love to prepare pesarattu on weekends as it involves less job and extra credits goes for this healthy break-fast. when you have little of last batch of the dosa batter, mix it along with pesarattu batter. that yields good dosa's.


I used to add raw rice for making the batter and have made thick pesarattu like our adai before. somehow, we liked only the thin one's. so i started to follow this simple recipe.


I just love to eat these pesarattu without any side-dishes. the onions and green chilli on every bite will simply be good. Pesarattu is normally served with upma. It can also be served with simple coconut chutney and sambhar. 
Pesarattu

 yields- 10 thin pesarattu
soaking time - overnight or 3 hrs
preparation time - less than 15 minutes



Ingredients:
  • Whole moong dal - 1 cup / 200gms (soaked in water overnight or 3 - 4 hrs)
  • Green chilli - 2
  • Cumin - 2 tsp
  • Ginger - 1' inch size
for topping:
  • Onion - 1 finely chopped or 10 small onions finely chopped.
  • Green chilli - 1 finely chopped
Method:
Wash and soak the whole moong dal in water for about 3 - 4 hrs or overnight. if soaked for overnight, it may also sprout and that makes the pesarattu more nutritious.
Grind the soaked moong dal along with green chilies, ginger, cumin, 1/4 cup of water & salt to taste into a smooth and fine batter.
Now the batter is ready to make pesarattu. yes you need not ferment! Heat a dosa tawa, take a ladle full of batter and make dosa's. if you prefer thin make thin dosa's.
Drizzle oil on sides, if you prefer toppings, add the finely chopped small onions and green chilli over the dosa and wait for a minute and flip the dosa, to let the other side of the dosa to get cooked. after half a minute remove the dosa to serve.
          Serve plain or with coconut chutney or sambhar.

Notes:

  1. As mentioned, you can mix this pesarattu batter along with left over dosa batter and make dosa's.
  2. If serving pesarattu for kids, make sure to reduce one green chilli, it will reduce spice.





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Gongura pappu ~ pulicha keerai

Diposting oleh adiba
Selasa, 24 April 2012
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I know morning walk gives lot of energy, but i am so so lazy to wake up early. i sometimes drop my son at school and walk back home. on the way, i will be tempted to buy fresh greens and vegetables from the roadside vegetable sellers. one day these sorrel leaves/pulicha keerai/gongura/amarnath leaves caught my eye. so with gongura pappu in mind bought a bunch and came back home.


I was very clear to refer Mahanandi for recipe. I love her way of telling the recipe, it will be a detailed recipe told in way, just as our mom or grand mom tell's us. I adapted the recipe little bit and my dal turned out perfect.


minced garlic, green chillies, shallots, toor dal and gongura ready  to get started.



meal with gongura pappu, vendakkai poriyal and curd



                                                 Gongura pappu / Pulicha keerai masiyal




serves - 2
prep and cooking time - less than 30 mins
recipe adapted from The Mahanandi

Ingredients:

  • Gongura leaves - 1 bunch
  • Toor dal - 1/2 cup
  • Shallots / small onions - 15
  • Green chilli - 4
  • Garlic - 4
  • Turmeric powder - a pinch
  • Oil - 1 tsp
  • Asafoetida / perungayam / hing - 1/4 tsp
  • Water - 1 cup
  • Salt to taste
for tempering
  • Ghee - 1 tsp
  • Mustard - 1 tsp
  • Split urad dal - 1 tsp
  • Dry red chilli - 2


Method:

  1. Remove the gongura leaves from the stem and wash the gongura leaves twice or thrice thoroughly. chop or tear the leaves into three pieces. 

  2. Wash the toor dal in a bowl to be kept in pressure cooker and strain away the water. add the chopped gongura leaves to toor dal. then add minced garlic, slitted green chilli, 1 tsp oil and small onions. add water, turmeric powder and hing. mix well. Pressure cook for upto 5 whistles. 

  3. Cool down the pressure cooked dal with gongura for at least 10 minutes. then transfer the pressure cooked contents to the mixie jar and use your pulse button to give one or two pulse shot. add salt to taste and give another mix. once the dal mixes well with gongura, onions and other ingredients, remove the gongura pappu to a serving bowl.

  4. In a small tempering pan, add 1 tsp of ghee and add mustard, split urad dal and dry red chilli. add the tempering to the dal / gongura pappu.

  5. Serve along hot rice along with appalam.

Note:

I added just 2 green chillies and found sourness dominated, so add more chillies 4 or 5 depending on your spice need.



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