Greengram Sprouts Salad

Here is a simple salad which can be be part of a meal or can be eaten as a snack. I have given the measurements just as a guideline and they can be altered according to one's need.

What you would need for 2-3 servings:
1 cup greengram sprouts
1 small sized onion
1 small sized tomato
Salt to taste
Juice extracted from half of a lime / lemon
Chat masala / Garam masala / Ground pepper to taste 

Finely chop the onion and tomato and add them to the sprouts.  Sprinkle salt and chat masala / the spice of your choice. Squeeze the lemon juice. Mix well and serve.
Chat masala and garam masala, the warming spice mix from Northern India are sold in Indian grocery shops.

This is going to be a part of
My legume love affair guest hosted by Rachel and the event creator is Susan.
No cook event hosted by Padmajha and
Show me your salad hosted by Divya.

Post a comment

Subzis for Siri ~ Fennel Flavored, Mixed Vegetable Subzi

Today's recipe is for Siri.  Not one but for two Siris. One is my sister and the other one being Siri of Siri's Corner. She is guest hosting Indira's Jihva this month and the theme ingredient is Fennel Seeds.

A couple of years ago, we had a subzi with rotis at the local Swami Narayan Temple, which they were selling under the name of some shaak. Shaak is the Gujarati name for the subzi / curry.
It had cluster beans, yams and some other unrecognizable veggies with oodles of sugar added. Though sweeter to my taste, the assortment of vegetables in some unfamiliar gravy had an appealing flavor. It was quite different from the subzis I had eaten earlier. I attempted to recreate that subzi a few days later at home since I happened to like it.
Though I didn’t know what went into it, my taste buds gave a vague idea about the spices that may have created the magic. I played a little with the spices in my pantry and created this subzi. It turned out quite well and though not exact, but almost tasted similar to the temple dish. Though many spices are used, fennel seeds stand out with the aroma and flavor they impart to this dish.
This is only an inspired dish from the temple kitchen and not the original one. I therefore have taken the liberty of a cook and have used my choice of veggies and spices.
Hope you would give a try.

Ingredients that would serve 5-6 people:
Chopped onions & tomatoes (I used 2 each, small sized ones)
Chopped vegetables - about 3 cups (I used carrots, potatoes, Green beans, peas and edamame)
Salt - 1.5 tsp
Canola Oil / peanut oil - 1 Tbsp
1 tsp Cumin seeds
1/4 tsp turmeric powder
For the paste: 1 tsp fennel seeds, 1 tsp poppy seeds, Seeds from 2 cardamom pods, 2 cloves, 2 small pieces of cinnamon, a small piece of ginger, 3 small sized green chilies of medium heat, 1 tbsp cilantro/coriander leaves and 3 tbsp of shredded fresh coconut

Method:
Heat oil in a kadai or deep-based sauté pan. Add the cumin seeds and when they start to sizzle, add the onions and turmeric powder. Cook on slow flame, stirring in between till onion turns translucent. Then add the tomatoes and cook for a couple of minutes, stirring. Add all the vegetables and add sufficient water so that all the vegetables are covered in water. Cook on high flame till the vegetables are done. Keep an eye and add extra water, if needed. Vegetables must be tender but still hold their shape.
Mean while; grind all the ingredients mentioned in the list adding a little water. Add the paste and salt. If the subzi seems dry, a little water can be added at this point.
Let the vegetables simmer for about 5 minutes on slow flame so that all the flavors mingle.
Serve hot with rotis.

Post a comment

Koora Podi & Vankaya Koora

Koora Podi – Spicy lentil powder used to prepare the subzis in Andhra and not to be confused with the 'world famous' curry powder sold in the western world.

When cooking for special occasions (including weddings), preparation of the koora podi is a must in our homes. Though this powder can be used for many other vegetables, it goes well especially with the eggplants.
The flavorful eggplants and the aromatic spicy powder are just a perfect match, when combined.

The following ingredients yield about 3/4 cup of koora podi:
3 Tbsp chanadal
1.5 Tbsp uraddal
1.5 Tbsp coriander seeds
4 tbsp shredded dry coconut (copra)
10 red chillies

Toast chanadal and uraddal individually in a microwave / saute pan till they turn reddish brown. Saute the coriander seeds till they turn slightly brownish and add the red chillies at the end. Cool and grind all the ingredients into a fine powder. Store it in a air tight container.


Ingredients:
7 eggplants - 3 cups chopped (I have used the smaller, purple variety. The green colored ones or even the slender ones can be substituted.) 
1 tsp salt
1 tbsp koora podi
4 tsp oil
1/4 tsp turmeric powder, few curry leaves, 1 tsp each mustard seeds & chanadal

Method:
Cut the green stalks before chopping eggplants. Cut each eggplant lengthwise into two halves. Then go again lengthwise into thin slices.
Heat oil in a saute pan and add the chanadal and mustard seeds. When mustard seeds start to pop and the dal start to turn reddish, add the curry leaves and turmeric powder. Stir the contents once and add the eggplants. Keep the pan covered on low flame till the eggplants are done. Then add the salt, koora podi and mix well. Taste and adjust the salt and powder quantities if needed. Let the eggplant cook for a minute and then turn off the stove.

Post a comment

Beerakaya Pachadi / Ridgegourd Chutney

Required ingredients:
Peeled and cut ridgegourd cubes - 3 cups
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Red chilies - 12
A pinch of turmeric powder and asafoetida each
Oil - 2 Tbsp
Salt to taste

Method:
Heat oil in a small saute pan and add urad dal and mustard seeds. When urad dal starts to brown, add the red chillies, turmeric powder and asafoetida. Saute for a few seconds and add the ridgegourd cubes. On low heat, cook covered till the ridgegourd cubes are tender.
Cool the mixture. Add enough salt and grind into a coarser paste.
Serve with some hot, steamed rice and a spoon of ghee.

Post a comment

Our beloved Appa and Amma are gone.

         

The last month of a year happens to be dear to me and I look forward to it with (some!!) enthusiasm. I celebrate my birthday that month and also by coincidence, this blog was also born in December. My blog completed three years this past December and I was thinking about posting something special for my virtual baby's third birthday.
However, God had different plans and the year 2009 ended on a tragic note for our family.
My father in law passed away during the first week of December. My grieving mother in law, who could not bear the separation of her companion of 66 years, joined him. We lost the pillars of our family, in less than two weeks.
Every one who knew Amma and Appa adored and respected them. They were my other set of parents, God sent. Probably, I would never come across again such couple in my life. They were kind, generous, unselfish and large hearted who spent most of their life giving to others.
It is still shocking to us and hard to believe that they are gone.
We miss their presence, love & affection, guidance, words of wisdom .......
 :-( 

Post a Comment

Beerakaya Pappu - Ridgegourd Dal

Nurturing, nourishing dals appear in various forms across Indian kitchens everyday. Pappu, a comforting and filling one is one such dal from my home state, Andhra.
Today's recipe is beerakaya pappu - the ridgegourd dal. This dal differs from the standard papu versions and doesn't use tamarind or ground chillies. Green chilies are used for mild spiciness. This can be prepared in a cinch, if you own a pressure cooker.
Dahi mirchi is the perfect companion for these kinds of dals with sweet undertones.



List of ingredients:
1/2 cup toordal
1 cup peeled and cubed ridgegourd (remove the seeds if not tender)
4 serrano peppers (or any green chillies), slit lengthwise into 4 or 6 slices
1/8 tsp turmeric powder
Salt
Finely chopped cilantro for garnish
For tadka: 1 or 2 tsp canola oil,  1 tsp each of mustard seeds and cumin seeds, a pinch of asafoetida, 3 or 4 red chillies (broken into bits) and curry leaves. Also dahi mirchi* (uppu mirapakayalu) can be added.

The cooking part:
Wash the toordal in two exchanges of water and discard the water. Then add the gourd, chilies, turmeric powder and about a cup of water. Pressure cook (or in a sauce pan over stove top) till the dal is done. After the valve pressure is gone, remove the dal and add salt to it and stir well.
For the tadka, heat oil in a small saute pan and add the tadka ingredients in the order mentioned. Turn off the stove when mustard seeds start to pop and cumin starts to sizzle and gets brownish. Add the tadka to the dal and mix well.
If using dahi mirchi, heat a tsp of oil to a small saute pan and add dahi mirchi to it. When they slightly brown, remove with a slotted spoon and add to the dal.

*Dahi mirchi: Yogurt soaked, Sundried green chillies 

This is going to Susan's MLLA, where Srivalli is guest hosting the eighteenth helping.

Post a Comment

Annamlo Podi

/ 

(Annam - cooked rice and podi - powder in Telugu.)
The name says it all. Literally, annam lo podi means the powder that goes with rice.

Powders made of legumes and/or spices have their own, unique place in Indian cuisine. Cooks in every region of this vast land use  these powders in one form or another to compliment and accentuate their local cuisine / dishes. Some powders spice up everyday humdrum meals, some go into making elaborate dishes, some lend flavor and texture while some others used as condiments.
For this month's MLLA , I thought of sending an entry where only and only the legumes take the center stage (or should I say the entire stage?). When I was thinking of such entries, this  unpretentious legume powder from Andhra popped up. I have heard from my mother that this humble podi is used to be one of the menu items at a traditional, Andhra Brahmin wedding. (I am talking about those days when pickles and powders were made at home to serve at a wedding and not the modern day menus where there are food stalls in a wedding. :)) BTW, this one is a 'must have' powder in my kitchen.
This can be served just with some hot, steamed rice and a tsp of ghee. Or try adding Andhra style pickles like gongura to this podi annam to experience a simple pleasure.

Ingredients needed for 2 cups of podi:
1/2 cup each - moongdal, urad dal, chanadal and toordal
15 red chillies
1 tsp salt

On low flame, dry roast each dal individually in a skillet / kadai till it turns slightly brown. Also dry roast the red chillies till they turn a few shades darker. Cool them.
Grind the dals, chillies along with salt into a coarse powder. Remember not to grind into a fine powder.Check the salt level and add more if needed.



This is going to Susan's MLLA, where Srivalli is guest hosting the eighteenth helping.

Post a Comment

Moong Dal Dosas

Moongdal dosa is a nutritious, 'no ferment' kind dosa which I keep in reserve for lazy weekends. I soak moongdal the previous night and grind it in the morning. In this way, I will have ready to go batter within five minutes.

List of ingredients:
1 cup moongdal 
1 tsp salt
6 red chillies
1/2 cup fresh coconut, shredded (if using frozen variety, thaw it)
1 cup finely minced onion (optional)
Canola / peanut oil to make dosas

For extra flavor, a piece of ginger, few curry leaves and a tsp of cumin seeds can be added while grinding the batter.

Making dosas:
Soak moongdal in water for a couple of hours*. Then grind it along with other ingredients into a coarse batter, adding about a cup of water. It doesn't take much time to grind this batter. If using, add the minced onion to the batter and mix well.
Heat a tawa / shallow pan. Sprinkle a little water on the pan and if it sizzles and evaporates, then the pan is ready for dosas. Pour about 1/4 cup or a ladleful of batter at the center of the pan and spread into a thin circle. Spread 1/2 tsp of oil around the edges and roast until it turns golden brown. Then flip it, spread the oil again and let it cook on the other side as well. Repeat the same with the remaining batter.
Serve with chutney.



* To speed up the process of soaking, you can bring the water to a rolling boil, add the dal to it and turn off the stove.

This is going to Susan's MLLA, where Srivalli is guest hosting the eighteenth helping.

Post a comment

Aloo Matar

Aloo matar falls under those North Indian style simple, basic  curries which can be served along with rotis / pooris / tortillas. This tempting curry uses the most humble vegetables found in any kitchen and very easy for a novice to try. One will end up with a lip smacking curry by combining the wholesome, filling potatoes, fresh peas and tart tomatoes along with garam masala, the signature spice mix of the region. The use of cumin seeds and cilantro further accentuates the North Indian style cooking, which is quite apart from the cuisine of South where mustard seeds and curry leaves are greatly cherished.

Ingredients needed:
2 potatoes - (about 3 cups after peeling and chopping into cubes)
1 onion - (about 1 cup chopped onion)
3 tomatoes - (2 cups chopped)
Fresh / frozen green peas - 1 cup
Salt - 1.5 tsp
Chili powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Minced cilantro for garnish (optional)

The cooking part:
* Heat oil in a deep pan or kadai and add cumin seeds. When they sizzle and turn a few shades darker, add the turmeric powder and onion. Fry it on low flame. Add tomatoes and green peas when onion turns translucent. Then keep frying till the tomatoes turn into a mush. 
* Meanwhile, to speed up the process cook potatoes in a microwave adding water. They need to be tender still holding their shape and not mushy after cooking. (Or you can add potatoes along with tomatoes and cook adding water.)
* Then add the cooked potatoes, salt, chili powder, garam masala to the onion tomato mixture. Check the taste and add the spices if needed. At this point, a little quantity of water can be added, if gravy is preferred. Let it simmer for about five minutes and then turn off the stove. Garnish with cilantro and serve with rotis.

Comment

Maddur Vade / Maddhur Vade

(The latter part of the word vade, de is pronounced as day)

As the name suggests, this popular snack item of Karnataka can be traced back to Maddhuru. Maddhuru is a small town which lies between Bangalore and Mysore, the two most popular cities of Karnataka. This Vade is frequently sold on the trains which frequent these two cities. I have always attached these vadas to our train journey since that's where I ate them though they are available in restaurants as well.
I am not great fan of deep frying. However, there are certain exceptions and this awesome vade tops that exclusive list.These crispy, delicious vadas are a great treat, enjoyed by adults and kids alike. What makes them extra special is that they can be stored for a few days unlike the other Indian vadas.
Give them a try and you would thank the guy who came up with this recipe.

 Ingredients needed to make around 20 vades:
1 cup fine semolina / rava (chiroti rave)
1/2 cup rice flour
1/4 cup all purpose flour / maida
2 onions (about 1 cup, chopped)
10-15 curry leaves, finely chopped
4 tbsp finely minced cilantro
3 Serrano peppers, finely chopped (Use any other variety chilis and as many as needed)
1.5 tsp salt
About 1/4 cup water (same cup used to measure dry ingredients.)
3 - 4 cups of oil to fry (I use canola)

Making vades:
Heat the oil in a kadai / deep based pan.
Meanwhile, combine all the ingredients except the water and the oil. Add about 4 tsp of hot oil to it. Mix all together by adding water little by little, to form a firm dough.
Pinch and take about a small lime sized dough. Grease a plastic sheet and put the dough ball on the sheet. Pat it with your fingers and shape into a circle/patty as thin as you can.
To know whether the oil is hot enough, drop a pinch of dough into the oil. If it sizzles and comes to the surface, then the oil is ready. If the dough stays at the bottom, heat the oil a couple of minutes more.
Now carefully lift the patted dough circle using your fingers and gently slide it into the hot oil. You can drop a few more patted circles, taking care not to overcrowd the kadai.
Now turn down the heat to the lowest setting and deep-fry them till they turn slightly brown on both sides and are crispy. Remove with a slotted spoon and drain on paper towels.
Repeat the process with the remaining dough. Remember to grease the plastic sheet everytime you shape the dough into thin circle. If the sheet is not greased, the patty will stick to it.
Let them cool and store them in an air tight container. This quantity would last only for a couple of days.:)
Serve with chutney or can be eaten as it is.
Another look at maddhur vades.

 

Post a Comment