Ingredients:
Raw rice - 3 cups
Curd - 2 cups
Beaten rice(Aval/Poha) - 1 cup
Carrots (optional)- 2 nos
Cashewnuts(fried)(optional) - 1/2 cup
Methi seeds - 1 tsp
Salt as per taste.
Method:
1. Soak poha or aval, methi seeds in curd.
2. Soak raw rice in water for 5 hours.
3. Grind poha followed by raw rice into a fine paste.
4. Mix them together and add salt to it.
5. Keep it aside for 5 hours.
6. Mix together grated carrots and fried cashews and salt.
7. Heat 1 tbsp of oil in a pan.
8. Pour 2 big spoons of the dosa batter. Do not spread as for normal dosas.
9. Put the carrot mix on it and close with a plate for 1 min.
10. Flip the side and cook for another 1 min.
11. Serve with tomato chutney.
Wednesday, August 22, 2007
Vankaya with Jeelakarra Karam
Jeelakarra Karam Ingredients:
Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.
Method:
1. Grind to smooth without adding water.
Curry Ingredients:
green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped
Method:
1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.
Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.
Method:
1. Grind to smooth without adding water.
Curry Ingredients:
green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped
Method:
1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.
Jeelakarra Karam
Ingredients:
Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt
Method:
1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.
Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.
Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt
Method:
1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.
Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.
Saturday, July 7, 2007
Glossary
| Telugu | English | Hindi | ||
| Allamu | Ginger | Adrak | ||
| Anamulu | Lima Beans | ----- | ||
| Attugulu | Rice Flakes/Beaten Rice | Chivda/Poha | ||
| Avalu | Mustard seeds | Rai | ||
| Bellamu | Jaggery | Gud | ||
| Bendakaya | Ladies Finger/Okra | Bindi | ||
| Biyyampindi | Rice flour | ----- | ||
| BombaiRawa | Semolina | Sooji | ||
| Chekara | Sugar | Shakkar | ||
| Chintapandu | Tamarind | Imli | ||
| Dalchina chekka | Cinnamon | Dalchini | ||
| Dhanialu | Coriander Seeds | Dhaniya | ||
| Elakayi | Cardamom | Elaichi | ||
| Gasagasalu | Poppy Seeds | Khuskhus | ||
| Godumalu | Wheat | Gehu | ||
| Goduma Rawa | Cracked Wheat | ----- | ||
| Inguva | Asafoetida | Hing | ||
| Jajikayi | Nutmeg | Jaiphal | ||
| Jeedi pappu | Cashewnut | Kaju | ||
| Jilakara | Cumin Seeds | Jeera | ||
| Kandi Pappu | Red Gram | Toordal | ||
| Karivepaku | Curry Leaves | Kadi Patti | ||
| Kothimira | Coriander/Cilantro Leaves | ----- | ||
| Kukumpoovu | Saffron | Kesar | ||
| Lavangam | Cloves | Lavanga | ||
| Maidapindi | Allpurpose Flour | Maida | ||
| Majjiga | Buttermilk | ----- | ||
| Mentulu | Fenugreek seeds | Methi seeds | ||
| Minappappu | Black gram | Uraddal | ||
| Munnakaya | Drumstick | Sago | ||
| Neyyi | Ghee | Ghee | ||
| Nuvvulu | sesame seeds | Til | ||
| Paalak | Spinach | Paalak | ||
| Pallilu | peanut/groundnut | ----- | ||
| Pasupu | Turmeric | Haldi | ||
| Perugu | Curds/Yogurt | Dahi | ||
| Pesara pappu | Green Gram | Moong dal | ||
| Pudina | Mint Leaves | Pudina | ||
| Saggubiyyam | Sago | Sabudhana | ||
| Semiya | Vermicelli | Semya/Sevai | ||
| Senagalu | Garbanzo Beans/Chick Peas | Channa | ||
| Senaga pindi | chickpeaflour/Gramflour | Besan flour | ||
| Shanaga pappu | Bengal gram | Chana dal | ||
| Sompu | Aniseeds | Snauf | ||
| Vaumu/Oma | Thymol | Ajwain | ||
| Vellulli | Garlic | Lasan | ||
| Venna | Butter | Makhan | ||
| Yendu Mirapakayalu | Dry Red Pepper | Lal Mirch |
Sarva Pindi
Ingredients:
Rice Flour - 2 cups
Chilli Powder - 1 tsp or Green Chillies - 3 to 5
Salt - 1/2 tsp
Turmeric - a pinch
Curry leaves - 4 or 5 leaves
Split Peanuts - 1/2 cup
Split Yellow Moong Dal - 2 tbsp
Jeera - 1/2 tsp
Coriander leaves finely chopped - 2-3 tbsp
Scallions green part finely chopped - 4
Small Onion - 1
Ginger Garlic Paste - 1 tsp
Method:
Mix all the ingredients together.
Mix the flour mixture with enough warm water to make it to chapati flour consistency.
Divide the dough into 4 equal parts
Press one part into the dough into the inner sides of pan and make small holes into the cake with your finger. These holes make sure that appa is cooked evenly all over.
Pour a teaspoon of oil onto the appa, cover and cook in on medium heat for about 5 mins.
After 5 mins, take the lid off from the pan and cook for 2 more mins. By this time oil starts collecting into the holes made into the appa.
Turn off the fire and enjoy the servappa! It tastes equally good hot or cold.
Repeat the process for other three parts of the dough.
Rice Flour - 2 cups
Chilli Powder - 1 tsp or Green Chillies - 3 to 5
Salt - 1/2 tsp
Turmeric - a pinch
Curry leaves - 4 or 5 leaves
Split Peanuts - 1/2 cup
Split Yellow Moong Dal - 2 tbsp
Jeera - 1/2 tsp
Coriander leaves finely chopped - 2-3 tbsp
Scallions green part finely chopped - 4
Small Onion - 1
Ginger Garlic Paste - 1 tsp
Method:
Mix all the ingredients together.
Mix the flour mixture with enough warm water to make it to chapati flour consistency.
Divide the dough into 4 equal parts
Press one part into the dough into the inner sides of pan and make small holes into the cake with your finger. These holes make sure that appa is cooked evenly all over.
Pour a teaspoon of oil onto the appa, cover and cook in on medium heat for about 5 mins.
After 5 mins, take the lid off from the pan and cook for 2 more mins. By this time oil starts collecting into the holes made into the appa.
Turn off the fire and enjoy the servappa! It tastes equally good hot or cold.
Repeat the process for other three parts of the dough.
Kichidi
Ingredients:
1 cup rice
1/2 cup moongdal
Small piece cinnamon
2 cardamoms
2 cloves
1/2 tsp blackpepper
2 onions
4-5 green chillies
Few curry leaves
1 tbsp gingergarlic paste
salt
Pinch turmeric
Oil or ghee
Coriander leaves
Method:
1. Chop onions, green chillies and coriander leaves.
2. Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
3. Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and
add ginger and garlic paste.
3. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
4. Garnish corinder leaves before serving.
5. Serve khichdi with sambar, curd or any pickle.
1 cup rice
1/2 cup moongdal
Small piece cinnamon
2 cardamoms
2 cloves
1/2 tsp blackpepper
2 onions
4-5 green chillies
Few curry leaves
1 tbsp gingergarlic paste
salt
Pinch turmeric
Oil or ghee
Coriander leaves
Method:
1. Chop onions, green chillies and coriander leaves.
2. Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
3. Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and
add ginger and garlic paste.
3. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
4. Garnish corinder leaves before serving.
5. Serve khichdi with sambar, curd or any pickle.
Aloo Gobi
Ingredients:
1 lb of cauliflower florets
4 big potatoes unpeeled and cubed
1 small onion
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 teaspoon Garam Masala
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste
Method:
1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. (make sure they crackle to release the fragrant flavor)
2. Add the onion and saute for about a minute.
3. Add the potato cubes and cauliflower. Mix well.
4. Add the rest of the spices and salt to taste.
5. Mix well and simmer on low heat. Let the vegetables and spices cook in its own juices. (About 15 minutes)
6. Mix in the chopped fresh coriander leaves.
Note: Use Ghee for best results. (You can find them at Whole Foods or Indian Specialty store)
1 lb of cauliflower florets
4 big potatoes unpeeled and cubed
1 small onion
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 teaspoon Garam Masala
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste
Method:
1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. (make sure they crackle to release the fragrant flavor)
2. Add the onion and saute for about a minute.
3. Add the potato cubes and cauliflower. Mix well.
4. Add the rest of the spices and salt to taste.
5. Mix well and simmer on low heat. Let the vegetables and spices cook in its own juices. (About 15 minutes)
6. Mix in the chopped fresh coriander leaves.
Note: Use Ghee for best results. (You can find them at Whole Foods or Indian Specialty store)
Subscribe to:
Posts (Atom)