Wednesday, August 22, 2007

Set Dosa

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.

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.

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.

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.

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.

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)