Sunday, January 31, 2010

Allam Pachadi (Ginger chutney)

Allam pachadi is one of the most-relished chutney recipes with ginger. This  unique flavored chutney is a perfect combination of sweet and spice. This chutney tastes wonderful with idli, dosa, pesarattu or any breakfasts. It even tastes good with curd rice also. This can be stored longer in a refrigerator.
Ingredients:
Fresh & tender ginger – 2 inch pc
Tamarind – size of a medium gooseberry
Garlic pods – 4
Red chilli powder – 2 tsp (depends on the taste)
Fenugreek seeds – ¼ tsp
Whole Dhania seeds – 1 tsp
Grated jaggery – 2 tsp
Salt to taste
Oil – 1 tsp
For tempering:
Oil – 1tsp
Mustard seeds – 1/8 tsp
Urid dal – ½ tsp
Curry leaves – 2 springs
Hing – 1 pinch
Preparation:
Peel the ginger and cut into small pieces. Heat oil in a pan and add the fenugreek seeds, dhania seeds, ginger & garlic pieces and fry till golden brown and remove from heat and let it cool. Soak the tamaring in some water and microwave it high for about 30 sec and let it cool.
In a blender, bring in the ginger & garlic mixture, tamarind, chilli powder, salt and jaggery and grind to a fine paste.
Heat oil in a pan and add the mustard seeds and urid dal. Once the mustard seeds start to crackle, add the curry leaves and hing, fry for few secs and add the seasoning to the chutney and mix well.
This chutney tastes wonderful with idli, dosa, pesarattu or any breakfasts. It tastes good with curd rice too.

Friday, January 29, 2010

Methi Paratha (Indian flat bread stuffed with fenugreek leaves)


After coming here to Munich, I get to buy fresh greens other than spinach and so can experiment on some dishes. "Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse the system, improve eyesight and increase resistance and immunity level of our body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw us away from it, and that is it's slightly-bitter taste. In this recipe, I added lemon juice to compensate the bitter taste of methi leaves.
Ingredients:
Wheat flour – 2 cups
Salt to taste
Oil – 1 tsp
Water to make the dough
For the stuffing:
Methi leaves – 1 bunch
Cumin seeds – ½ tsp
Onion – 1 large
Garlic pods – 4
Green chillies – 4 to 5
Dhania powder – ½ tsp
Cumin powder – ½ tsp
Pepper powder – ¼ tsp
Salt to taste
Oil – 1tsp
Lemon juice – 1 tsp (optional)
Preparation:
Prepare soft dough with wheat flour, adding oil, enough salt and water and keep it aside covered for about 15 - 20min.
Heat oil in a pan and add cumin seeds, crushed garlic, chopped green chillies and finely chopped onions an d fry till the onions turn golden brown.
Add finely chopped methi leaves, salt, cumin and dhania powders and fry for about 5 min.
Add pepper powder and lemon juice to the methi leaves and turn off the heat and let it cool to room temperature.
Divide the dough into equal size balls. The above measurement makes about 7 – 8 parathas.
Roll the dough onto a small circular roti with hand and make sure that the edges are thinner than the center portion.
Place about 1 ½ tsp of the stuffing on the roti and close the filling to make a round shape as shown in the picture.
Now roll it as a regular roti with a rolling pin dusting with dry flour. Take care that the stuffing is not burst out.
Heat a flat tawa and place the roti on it and fry till you see brown spots on one side and turn it to other side. Smear little ghee or oil on both sides and fry till it is completely cooked on both sides.
Serve with any gravy or/and Raitha.

Wednesday, January 27, 2010

Urid dal Chutney (Minapapappu pachadi)

Pachadi refers to a traditional South Indian side-dish. Unlike pickles, which can be stored for long time, chutneys are eaten fresh. Pachadi is commonly eaten with rice and a dal. Urid dal chutney is very common at my home and I enjoy it the most with hot rice and ghee. This is my mom’s recipe.

Ingrediens:
Urid dal – ½ cup
Red chillies – 10 to 12
Tamarind – size of ½ lemon
Whole coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Fenugreek seeds – 1/8 tsp
Oil – 1tsp
For Tempering:
Oil – 1tsp
Mustard seeds – ¼ tsp
Curry leaves – 2 strands
Hing – 1 pinch
Preparation:
Dry roast the dhania, cumin and fenugreek seeds till a nice aroma comes out and keep them aside. Soak the tamarind with some water.
Now in the same pan, heat the oil and add the dry chillies and urid dal and fry till golden brown and let it cool.
Now blend all the above ingredients in a mixer adding enough salt and water to a coarse paste.
If you are going to finish off the chutney in one day, you can add roughly chopped red onions to this ground chutney. It gives an extra flavour to your chutney.
For tempering, heat oil in a pan and add the mustard seeds and curry leaves and fry till the mustard seeds start to crackle. Now add hing and fry for few secs.
Add the tempering to the chutney and mix well. This lasts for about a week if refrigerated without adding onions.
Serve hot with rice, dal and ghee.

Monday, January 25, 2010

Vermicelli Uthappam

Here is one more instant breakfast recipe. Tasty uthappams are ready in no time!!! Trust me…


Ingredients:
Vermicelli – 1 cup
Rice flour – 1 cup
Yoghurt – 1 cup
Onion – 1 medium
Green chillies – 2
Curry leaves – 2 strands
Grated carrot – ½ cup (optional)
Salt to taste                
Oil
Preparation:
Soak the vermicelli in yoghurt for half an hour.
Mix rice flour with enough water and add finely chopped onions and green chillies.add the grated carrot, curry leaves, salt to taste and mix well.
Add mix in the soaked vermicelli  and make a smooth batter of pouring consistency adding water.
Heat a tawa,  grease it with oil and pour a laddle of  the batter and flatten it to make Uthappams. Cook on both the sides till done.
Serve hot with any chutney of your choice.

Sunday, January 24, 2010

Dhaniala Charu (Coriander Rasam)

Rasam is a traditional South-Indian soup. It is believed to be very good for digestion and is mostly eaten with rice. It can also taken directly as soup. It is prepared in different ways with different ingredients. This recipe is prepared with tamarind and dhania powder.

Ingredients:
Tamarind - size of small lemon
Water – 1 litre
Dhania powder – 1 ½ tsp
Cumin powder – ½ tsp
Turmeric powder – ¼ tsp
Salt to taste
Green chillies – 2
Garlic pods – 4 to 5 crushed
Red chillies – 3
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Oil – 1 tsp
Hing – 1 pinch
Curry leaves – 2 strands
Coriander leaves

Preparation:
  • Soak the tamarind, squeeze out the pulp, add water and transfer it to a saucepan.
  • Add dhania, cumin, turmeric powders, green chillies and salt and bring it to boil.
  • Heat oil in a pan and add the mustard & cumin seeds. Once the mustard seeds start to splutter, add the garlic, red chillies and curry leaves and fry for a min.
  • Add the hing at the end and turn off the heat, add the seasoning to the rasam and mix well.
  • Add the chopped coriander leaves and serve hot with rice.

Saturday, January 23, 2010

Sorakaya Paalu Koora (Bottle gourd/ Doodhi in a spicy milk sauce)

This is one of the most common andhra style dish prepared with bottle gourd. Milk enhances the already mild flavour of Bottle gourd in this recipe. Bottle gourd is believed to have the natural tendency to cool the body.

Ingredients:
Bottle gourd – 1 medium
Onion – 1 large
Green chillies -4
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Tomato – 1 medium
Curry leaves – 2 strands
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp
Dhania powder – ½ tsp
Salt to taste
Milk – ¾  cup
Oil – 2 tsp
Preparation:
Wash, peel and cut the gourd into bite size pieces. Finely chop the onions and keep aside.
Heat oil in a skillet, add the mustard and cumin seeds, fry till they cracke and add the green chillies, curry leaves and onions and fry till the onion turns transparent.
Add the turmeric powder, stir and add the gourd pieces, mix and cook closed on a medium heat for about 5 minutes.
Add the diced tomato, dhania, chilli powders and salt and mix well.
Close the lid and cook till the gourd pieces are cooked completely. Add very little if required.
Now add the milk and stir and cook closed for another 5 min.
Serve hot with roti or rice.

Friday, January 22, 2010

Majjiga Pulusu/ Perugu Charu (Seasoned Buttermilk)

Here is a very simple  and tasty recipe. Instead of serving plain yoghurt in a get together or a party, try this, you will be receiving many compliments with very little effort of preparing this dish. It is very good for digestion too...
Ingredients:
Yoghurt – 2 cups
Water – 1 ½ cup
Salt to taste
Onion – 1 small
Garlic pods -3 crushed
Green chillies – 2 to 3
Red chillies -3
Oil – 1 tsp
Urid dal – 1 tsp
Chana dal – ½ tsp
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Hing/asafetida – 1 pinch
Curry leaves
Coriander leaves
Turmeric powder – ¼ tsp
Preparation:
Cut the onions into small cubes.
Prepare the buttermilk by adding the water to the well beaten yoghurt and add salt.
Now for seasoning, heat oil in a pan and add the mustard and cumin seeds. Once they start to crackle, add the urid and chana dals and fry till brown.
Add the garlic and slit green & red chillies, sauté for 30 sec and add the curry leaves, hing and turmeric powder and fry for another 30 secs.
Add the onion pieces and fry till transparent and add the seasoning to the buttermilk.
Stir in the chopped coriander leaves and serve with rice.

Thursday, January 21, 2010

Ridge Gourd Curry (Beerakaya Koora)


Ingredients:
Ridge gourd – 3 medium
Onion – 1 medium
Green chillies – 2
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Red chillies – 3
Dhania powder – 1 tsp
Chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Curry leaves – 2 strands
Salt to taste
Oil – 2 tsp
Ingredients:
Wash, peel and cut the ridge gourd into bite size pieces.
Heat oil in a pan and add the mustard and cumin seeds till the mustard seeds start to crackle and add the diced onions and fry till transparent.
Add the red and green chillies, curry leaves and fry for a minute.
Add the turmeric powder and mix.
Add the ridge gourd pieces, mix and cook on a medium heat closed for 5 min.
Add the dhania powder, chilli powder and salt to the curry and mix till the pieces are coated by the masalas.
Add about ¼ cup of water, mix and cook closed for 5 minutes or till the ridge gourd pieces are completely cooked.
Serve hot with rice or roti.

Wednesday, January 20, 2010

Amla Sharbhat (Usiri/ Nellikkai/ Indian Gooseberry)

Amla has many health benefits. It is used in many ayurvedic medices. Intake of amla reduces blood cholesterol levels, enhances digestion, reduces cold, cough,&fever, purifies the blood, good for heart & eyes, stimulates hair growth. It is very rich in Vitamin C. Intake of amla improves memory too. Amla is eaten raw or cooked into various dishes. I got this recipe from a TV show  and tried it and wanted to share this healthy recipe with you…

Amla juice-1 ½  cup
*sugar-1cup
water -1/2 cup
lemon juice-1 lemon
honey- 4 to 5 Tsp
ground Cardamom – ½ Tsp
* I used brown sugar in this recipe. Alternatively, regular sugar can also be used.


Preparation:
  • Wash and deseed the amlas and grind them with very little water and extract the juice from them.
  • In a wide skillet, add the sugar and water and cook till one string consistency (If you take the syrup between the thumb and theindex finger, you should be able to make a string).
  • Add the amla juice and cook on a medium heat till the juice is incorporated into the syrup and a thick consistency is obtained (approximately 7- 10min. with constant stirring).
  • Add thecardomom powder, honey, stir and cook for 3 min.
  • Stir in the lemon juice and cook for a minute and turn off the heat.
  • Cool to room temperature and store in  a dry glass bottle.
  • Serving direction:
  • Take about 2-3 tsp of the syrup in a glass of water, mix well and season with honey and lemon if required and serve.

    Tuesday, January 19, 2010

    Andhra Chicken Curry

    There are some dishes which we never feel bored of cooking and enjoying, one such dish is this popular recipe, the basic chicken curry. The aromas and flavors of the added spices are a delight to the senses! I cook different varieties of chicken and this is the one I prepare most often. This is my mom’s recipe and I am very glad to share it with you…

    Ingredients:
    Chicken – 1 kg
    Onions – 1 large
    Green chillies – 4
    Ginger garlic paste – 1 ½ tbsp
    Tomato – 1 medium
    Grated coconut – 2 tbsp
    Dhania Powder – 2 tbsp
    Chilli powder – 1 tbsp
    Garam masala powder – ¼ tbsp
    Turmeric powder – ¼ tbsp
    Salt to taste
    Cloves – 3
    Cardamom – 3
    Cinnamon – 1” stick
    Oil – 2 tbsp
    Curry leaves – 2 strands
    Juice of ½ lemon
    Coriander leaves
    Preparation:
    Wash and cut the chicken into desired size pieces and marinade the chicken.
    For marination, add ½ of the ginger garlic paste, dhania powder, chilli powder and enough salt and lemon juice and mix well and keep aside for half an hour.
    Heat oil in a heavy bottomed pan and add the whole garam masala and fry for about 30 sec . and add finely chopped onions and slit green chillies and fry till onions turn transparent.
    Add turmeric and remaining ginger garlic paste and fry till the raw smell of ginger goes.
    Add finely chopped tomatoes and the remaining masalas, coconut and fry till the oil oozes out of the gravy.
    Add the marinated chicken pieces and mix till all the chicken pieces are coveres with the masala and fry closed on a medium heat with occassional stirring.
    Add curry leaves and very little water and cook the chicken closed till done.
    Add the garam masala powder, stir and adjust seasoning if needed. Add the chopped coriander leaves, stir and turn off the heat.
    Serve hot with rice or roti.