Wednesday, November 28, 2007

Mullangi Pachadi

Mullangi Pachadi or Radish Chutney




Ingredients:


Cubed Radish-1 cup
Roasted peanuts-4 tablespoons
Green chillies-5
Cumin seeds-1 teaspoon
Lemon juice-4 tablespoons
Turmeric powder-a pinch
Curry leaves-few
Garlic-3 cloves
Salt to taste
Oil-1 tablespoon

Method:

1. Heat the oil in a pan and fry the green chillies, curry leaves, turmeric powder, cumin seeds and garlic (in the end) on low flame.

2. Keep them aside and fry the cubed radish for four minutes on low flame.

3. Turn off the stove and let them cool.

4. Add peanuts, salt and lime juice and grind into a smooth paste. If necessary use a little water.

5. Serve with hot rice and ghee. It was yummy…even my children liked it.


Note: If you want, you can season the chutney with mustard seeds and red dry chillies.

Sunday, November 18, 2007

Pesarattu-Upma with Ginger Chutney and Ginger Tea

Ginger, the underground stem, or rhizome, of the plant Zingiber officinale has been used as a medicine in Asian, Indian, and Arabic herbal traditions since ancient times. Ginger is used in a lot of dishes because of its medicinal value. Too much ginger can cause heartburns.




Ginger Chutney with Green Chillies

This is my submission for Think Spice-Ginger hosted by Sunita of http://sunitabhuyan.blogspot.com/


Pesarattu-Upma



Upma

Ingredients :


Sooji or bombai ravva-1 cup
Chopped onion-1
Chopped green chillies-2
Ginger-small piece
Dry red chilly-1
Curry leaves-few
For seasoning : Gram dal-1/4 tesson, urad dal ;-1/4 teaspoon, Cumin seeds-1/4 teaspoon, Mustard seeds-1/4 teaspoon and Salt to taste
Oiil-2 tablespoons

Method :

1. Heat the oil in a pan and add the red dry chilly pieces, gram dal, urad dal, mustard seeds, cumin seeds and let them splutter.

2. Add the chopped pieces of ginger, green chilli and chopped onion and fry them until they become soft.

3. Add 3 cups of water and salt and boil it on medium flame.

4. Lower the flame and add the ravva with continuous stirring. If the ravva is dry roasted for three to four minutes, the upma tastes very nice.

5. Cook it for five minutes and turn off the stove.


Pesarattu



Ingredients :

Green grams or pesalu-2 cups
Fenugreek seeds or menthulu-1/4 teaspoon
Rice-1/4 cup
Ginger-1 inch piece
Cumin seeds or jeera-1 teaspoon
Salt to taste
Oil-4 tablespoons

Method:


1. Soak the green grams overnight along with the rice and fenugreek seeds.

2. Wash and grind them with cumin seeds, salt, water and ginger into dosa batter consistency.

3. Heat a non stick pan and pour the batter with a laddle and spread it into a circle.

4. Add one teaspoon of oil at the edges of the circle. Let it cook on medium flame.

5. Flip it over and add a laddle of upma and fold it. Serve on a plate. If you do not want to add upma, you can add chopped onions green chillies and fold the pesarattu.


Ginger Chutney



Ingredients :

Ginger-50 grams
Green chillies-5
Grated jaggery-2 spoons
Tamarind-small berry sized
Turmeric powder-a pinch
Jeera-1 teaspoon
Garlic cloves-2
Oil-2 tablespoons
For Seasoning : ¼ teaspoon gram dal, ¼ teaspoon urad dal, ¼ teaspoon mustard seeds, few curry leaves and 4pieces of red dry chilly

Method:

1. Heat the oil in a pan and fry the green chilli, turmeric powder and cumin seeds on low flame.

2. Before turning off the stove add the tamarind and garlic cloves and fry them for one minute.

3. Peel off the ginger and cut it into small pieces and fry until they turn brown. Grind all the fried ingredients along with the salt and jaggery.

4. In the same pan, heat the remaining oil and fry the red dry chilly pieces, gram dal, urad dal, mustard seeds and curry leaves.

5. Turn off the stove and add it to the grinded chutney. It will keep for 4-5 days.


Ginger Tea





Ingredients :

Milk- ¾ cup
Water-1/4 cup
Red Lable tea powder or any other brand-1 tablespoon
Sugar-1 tablespoon
Ginger-1 inch piece

Method:

1. Heat the milk and water in a vessel on medium flame and add the tea powder.

2. After boiling for three minutes add the crushed ginger and lower the flame.

3. Add sugar and let it boil for three more minutes.

4. Turn off the stove and filter the tea into a cup using the filter.

5. Drink it hot.

Thursday, November 15, 2007

Kandi Pachadi

Toor Dal Chutney


This is my submission for JFI-Toor dal hosted by Linda of http://outofthegarden.wordpress.com

My grand mother used to make this pachadi when we went to our village in my childhood. She used to grind it in a mortar with a club. That tasted very nice. I made this chutney in mixer. We love to eat this pachadi.


Ingredients :

Kandi pappu or Toor dal-1/4 cup
Dry red chillies-4
Cumin seeds or jeera-1 tea spoon
Tamarind-small berry sized
Turmeric powder-a pinch
Oil-1 tablespoon
Garlic cloves-3
Salt to taste


Method :

1.Heat the oil in a pan and fry the dry chillies for two minutes on low flame.

2. Add the turmeric powder, cumin seeds, garlic cloves and tamarind and fry for one minute.

3. Transfer them into a bowl and fry the toor dal till a nice aroma spreads throughout the kitchen.

4. Turn off the stove and allow it to cool. Grind all the ingredients into a paste by adding sufficient water and salt.

5. Serve with hot rice and ghee.

Monday, November 12, 2007

Laddoo with Sooji

Ravva Laddoo





The simplest and easiest sweet I make in less time is Ravva Laddoo. My children love these laddoos. But they do not eat the nuts in the laddoos. So I always powder the nuts and make laddoos. Because of this, the colour of the laddoo changes but they taste heavenly.



Ingredients:

Ravva or Sooji-3 cups
Sugar-11/2 cup
Ghee-4 tablespoons
Cashew nuts-10
Pistachios-10
Caqrdamom-4
Dry or fresh coconut (grated)-2tablespoons
Milk-sufficient to make laddoo (1/4 cup)

Method:

1. Heat the ghee in a pan and fry the cashew nuts and pistachios until brown and keep aside. After they are cooled, grind them into a coarse powder.

2. Now fry the ravva till brown on low flame. Powder the sugar and cardamom and add it to the ravva.


3. Add cashew and pistachio powder, grated coconut and fry it for two minutes and turn off the stove.


4. Mix the ravva with the milk and make them into round balls or laddoos. (Milk should be boiled and cooled before adding to ravva).


5. We can also add almonds and raisins. These laddoos will keep for one week if we do not use wet hands.

Thursday, November 08, 2007

Happy Diwali!


Happy Deepavali!


Tuesday, November 06, 2007

Sanna Karappusa


Sanna Karappusa (thin muruku)


Ingredients:

Gram flour or besan-4 cups
Ajwain powder-1teaspoon
Chilli powder-1 teaspoon
Salt-1 tablespoon
Turmeric powder-a pinch (optional)
Oil for deep fry

Method:

1. Sieve the gram flour in a broad bowl and add the chilly powder, turmeric powder, azwine powder and salt.

2. Mix well and make dough using sufficient water and two spoons of hot oil.

3. Heat the oil for deep fry in a wok on medium flame and take a handful of dough and fill it in the muruku press.

4. Press in clockwise motion and let it fry till brown.

5. Slowly turn to other side and fry till brown.

6. Take out and place it on the paper towel. Follow the same process until the dough finishes.

7. Let the muruku get cool and store in a air tight container.

Saturday, November 03, 2007

Fantastic Four Meme and Ras Malai

Hi Friends! Our fellow blogger, lovely Remya has tagged me for “Fantastic Four Meme” for the first time. Before that let me give you a treat with a sweet.







Ras Malai


Ingredients:

Milk-4 cups
Haldiram’s rasgulla-10 pieces
Coarsely powdered dry fruits (almonds, cashew nuts and pistachios)-4 tablespoons
Saffron-few strands
Cardamom powder-a pinch
Sugar-2 tablespoons (as per your taste)

To prepare rasgulla by own look here…
http://www.diwalicelebrations.net/diwali-recipe/rasmalai-recipe.html


Method:

1. Boil the milk in a heavy bottomed vessel till it reduces into half of the quantity.

2. Take one spoon boiled milk and soak the saffron strands.

3. Add the powdered dry fruits and sugar to the milk and boil for two minutes on low flame.

4. Now add the saffron and cardamom powder and turn off the stove.

5. Allow the milk to cool and add the squeezed rasgullas. Refrigerate for one hour and have the delicious ras malai…


Fantastic Four Meme…



Four places I've lived…

Paloncha (AP)-childhood till before marriage

Vijayawada-after marriage

Vijayanagaram-for one year

Singapore-at present



Four Jobs I had…

Eldest daughter and eldest sister to a sister and two brothers.

Student-never ending

Teacher-at present

Mother of two lovely kids (a son and a daughter)



Four favourite Places I've holidayed…

Kanyakumari (Tamilnadu)-I love the sunrise.

Mysore (Karnataka)-love the Mysore Maharaja Palace.

Genting Highlands (Malaysia)-nice place to enjoy both for kids and adults.

Pattaya (Bangkok)-enjoyed visiting the coral island in a speedboat.



Four Favourite foods…

Mother’s pappucharu

Mother in law’s tamarind rice

Meegoreng (Chinese veg noodles)

Sweets (ghee mysorepak) and Snacks (Chekodilu)



Four places I'd rather be...

Paloncha-My hometown

Jaipur-The lovely pink city with its majestic palaces and rich history.

Agra-Tajmahal

In a park with my family.



Four persons I like to tag...

Bhawna

Kumudha

Prajusha

Rohini



I have recently joined the Foodie Blog roll. If you wish to join too, click on the Foodie Blog roll menu at the right side of my webpage. I would like to thank Jenn for adding me in the blog roll.