Wednesday, November 30, 2005

Kothimiri Annam (Coriander / Cilantro Rice)

Fresh coriander leaves are available in abundance especially during winters here in India.I am very fond of coriander and consider it as one of the versatile spices/herb and use it liberally.Posting a healthy tasty coriander rice dish which I often make during winters.

Coriander Rice

2 cups rice washed and soaked in water for half an hour and drained
big bunch of coriander washed and chopped
4 green chillis
4 tbsp grated fresh coconut
1" ginger piece
6 garlic flakes
2 chopped tomatoes
whole spices (6 cloves,4 green cardamoms, 1" pieces cinnamon-2,bay leaf)
2 tbsp ghee (clarified butter)

Heat 1 tsp oil in a frying dish and add the chopped coriander(kothimira)and green chillis and fry till rawness disappears approx 2 minutes.Remove from fire and cool.
Grind the fried coriander and green chillis along with coconut,ginger and garlic to a paste adding little water.
Heat 2 tbsp of ghee (clarified butter) in a kadia or cooking vessel and add the whole spices and fry for a few seconds.
Now add the ground coriander paste and fry for 3 minutes and then add the chopped tomatoes.Fry for another 2-3 minutes.

Now add the drained rice and mix well and fry for 2 minutes.Add salt.

Add 3 1/2 glasses of water and cook covered till done.Garnish with fried cashewnuts and chopped coriander.

Serve hot with raita(perugu pachadi).Raita is a yogurt based salad made with chopped onions ,tomatoes,green chillis,salt and coriander leaves.It is generally served with all flavoured rice dishes like biryanis and pulaos.

Vegetable Pattis / Veg Burger

Posting my son's favorite vegetable patti based burger.Its healthy,very tasty and easy to make as well.You can use this patti as a filling for the burger and eat it just as a patti.

Mix together one mashed boiled potato,one mashed boiled carrot,1/2 tsp of white pepper pwd (you can use black pepper as well or chopped green chillis),1 tsp of grated cheese,salt,1 tbsp of bread crumbs(I used powdered rusks as it has a nice flavor).(You can use any veggie of your choice.Sometimes I use chopped palak (spinach) and mashed potato too)

Mix well and make the shape of a patti.Make a bigger patti if you are using it to make a burger.
Heat a non-stick pan and add 1 tsp oil and shallow fry the pattis.

Fry well on both sides till they turn golden brown.

For the burger:
Slice a bun (for a burger) and slightly toast it. Spread tomato ketchup on the toasted side of the bun and place the vegetable patti on it.
Now place onion ,tomato and cucumber slices over it.(You can use mayonnaise also)

Tuesday, November 29, 2005

Gulab Jamuns ( Indian Milk Based Sweet )

Today's sweet is the delicious Gulab jamun, an absolutely melt-in-the-mouth favourite Indian dessert and is a living embodiment of Indian mithai (sweet) tradition.Gulab jamus are golden brown balls in flavored sugar syrup. They are served warm or at room temperature.

The main ingredient in most Indian sweets is 'khoya' (hindi)/koova (telugu) which is a thickened form of milk and forms a base in most creamy sweets like gulab jamun.Gulab jamun is basically a sweet from North India and is a sweet which one enjoys eating hot during winters.

Ingredients to make the gulab jamuns:

1 cup khoya (kovva)can be prepared by boiling and continuously stirring one litre of milk on medium heat till it form a thick paste.
3/4 cup maida (all purpose flour)
1/4 tsp cooking soda (soda bi carbonate)
enough ghee(clarified butter)for deep frying the jamuns
3 tbsps of prepared sugar syrup (warm)
1-2 tbsps of warm milk (not hot)

Ingredients to prepare the sugar syrup:

2 cups water
2 cups sugar
3-4 crushed cardomoms (optional)

Preparation of Sugar Syrup

The syrup should be made earlier and kept warm.To make the sugar syrup,mix 2 cups of sugar to 2 cups of water in a deep cooking dish. Add 3-4 cardamom pods, slightly crushed. Stir constantly with a spoon on medium heat for 15-18 minutes until sugar is all dissolved in water. Do not the sugar might caramelize.
Transfer this hot syrup into a serving dish. Keep warm on stove.

Sieve the flour(maida).Add the khoya and baking powder to the flour(maida) and mix well.It will appear like bread crumbs.

Now add 3 tbsps sugar syrup and 1-2 tbsps of milk (warm but not hot milk) to make a soft dough.The milk can be adjusted to form a soft dough.Keep aside for half an hour.
After half an hour knead it again and make balls by gently rolling each portion between your palms into a smooth ball.You can shape into small balls or longitunal shapes.Place the balls on a plate.Keep aside.

Heat the ghee in a deep frying dish to medium heat and then turn to low heat and slip in the jamuns into the ghee from the side of the deep frying dish, one by one.
Remove the deep frying dish from fire and the jamuns will rise above the ghee in a minute.
Now bring the dish back to fire and on low heat fry the jamuns gently stirring constantly.

The jamuns must be gently and constantly stirred to ensure even browning on all sides.Keep turning the jamuns until they are a golden brown all over.

If the temperature of the ghee is too high then the gulab jamuns might break. The temperature should be adjusted to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under low temperature. This will ensure complete cooking from inside and even browning.

Add the fried gulab jamuns directly into the warm syrup. They can be served warm or at room temperature.

Gulab jamuns can also be served with ice cream,kulfi or fresh cream.

Monday, November 28, 2005

French Beans Patoli (Traditional Andhra Dish)

Patoli is a traditional Andhra dish and is very tasty and healthy.Today's recipe is made with french beans and lentil(bengal gram,senaga pappu) and goes well with rice and rotis.I have used french beans in this dish today but you can substitute it with either okra,cluster beans,cabbage or raw banana.

1 cup of chopped beans(cut into 1" pieces and boiled in salted water)
1 big onion chopped
2 green chillis slit length wise
10 curry leaves
1/2 mustard seeds
1 tsp urad dal(minapappu,black gram)
1 1/2 tsps jeera
2 whole dry red chillis
1" piece ginger
1 cup channa dal(senaga pappu,bengal gram)soaked in water for 2 hours
1/3 tsp turmeric
pinch of asafoetida

Grind the soaked channa dal with ginger,dry red chillis,1 tsp cumin seeds and salt to a coarse texture without adding water.
Heat 1 tbsp oil in a wide vessel and add mustard seeds and let them splutter.
Now add 1/2 tsp cumin seeds,urad dal,asafoetida and curry leaves and fry for 10 seconds.
Now add the green chillis and onions and fry till transparent.Add turmeric pwd.
Now add the boiled french beans and fry for 3 minutes.
Now add the ground channa dal and mix well and cover and cook stirring once in a while for 10-12 minutes.
The Patoli should have a fry powder-like texture.

This goes very well with hot rice and a dash of ghee.Tastes best when eaten hot!

Sunday, November 27, 2005

Sambhar ( Thick Lentil Soup with Mixed Veggies )

Dr.Gurusamy of Gluttony is no Sin got me on his Capsicum Sambhar.Its a typical south indian thick lentil soup and is a delight to have steaming hot sambhar on a cold winter day. Thank you ,Doc,for sharing your recipe.I have added carrots,tomatoes,baby onions and a dash of jaggery in addition to the ingredients provided in Doc's recipe.Tastes good.

The lentil used is split red gram (called kandi pappu in telugu,tur dal in hindi) and the veggies used are carrot,baby onions,tomato and capsicum.

1 cup tur dal(split red gram,kandi pappu)-washed and boiled till soft or pressure cooked
1 chopped big tomato
5-6 baby onions (peeled)
1 big capsicum( chopped into 2" pieces)
1 carrot (chopped into 2" pieces)
3-4 slit green chillis
2 tsp sambhar pwd(MTR is a good brand)
1 tsp curry masala pwd (2 tbsp corainder seeds,1 tbsp channa dal,6-8 whole dry red chillis,1 tbsp poppy seeds and 2 tbsps coconut scrappings - dry roast and grind to a coarse pwd)-store the left over curry masala pwd
2 tbsp tamarind paste (or big lemon sized tamarind pulp soaked in warm water to remove the extract)
1/2 tsp grated jaggery or sugar(optional and not mentioned in Doc's recipe)

For tempering/popu/tadka:
1/2 tsp mustard seeds (aavalu,ria)
10 curry leaves
1/2 tsp fenugreek seeds (methi seeds,menthulu)
1/4 tsp asafoetida (inguva,hing)
1 whole dry red chilli (deseed and tear into pieces)

Heat 1 tbsp oil in a wok or cooking dish.Add mustard seeds and let them splutter.
Now add the fenugreek seeds,curry leaves,dry red chilli and asafoetida and fry for 10-15 seconds or till fenugreek seeds brown.Dont burn it.
Now add all the veggies (baby onions,capsicums,carrots and tomatoes)and green chillis and stir fry for 3 minutes.

Now add the pressure cooked tur dal along with 2 cups of water and mix well till it blends with the veggies.Bring it to boil and let it cook for 7-8 minutes.
Now add the tamarind paste along with one cup of water and mix well.Cook till rawness of tamarind disappears.

Add salt, sambhar pwd and curry masala pwd and mix well.Let it cook for 10-12 minutes.
I like to add some jaggery or sugar.But its according to individual taste and optional.
Garnish with chopped coriander leaves and sambhar is ready.

Sambhar can be had as a steaming hot thick soup.Generally served with idlis/dosas/vadas and rice.Tonight we are having sambhar with idlis (steamed rice cakes).

Thank you Doc once again for sharing your recipe..:):)

Simple Mutton Curry ( Indian Style Lamb Curry )

Posting a very simple mutton curry ...

Marinate 1/2 kg (500 gms) of mutton (lamb) in 1 cup curd,1 tbsp ginger garlic paste,2 tsps coriander pwd,1/4 tsp garam masala pwd,1/4 tsp turmeric pwd,1 tsp red chilli pwd,1/2 tsp jeera pwd(cumin pwd)and salt for half an hour.
Heat 3 tbsp of oil in a cooking dish and add whole garam masala [3 green cardamoms,6 cloves,1" dalchini (cinnamon sticks)] and let them fry for 5 seconds.
Now add 1 cup of sliced onions and 3 slit green chillis and fry till transparent.
Now add the mutton marinade and mix well.Let it cook in its own water on medium heat till oil seperates.
Now add 2 cups of water,cover and cook the mutton till soft on slow fire.
Add a pinch of nutmeg pwd(called jaaji kaaya podi in telugu) before you turn off the heat.
Garnish with chopped coriander leaves and your mutton curry is ready to serve with hot rice or rotis.

This is a very simple and easy mutton curry that I often make.A typical andhra style mutton curry and tastes good...

Saturday, November 26, 2005

Menthi Kura Pappu (Methi Dal/Fenugreek Lentil Curry)

Posting a very nutritious lentil and leafy vegetable andhra dish today.Fenugreek leaves (methi,menthukura) and tur dal(kandi pappu,red gram) are pressure cooked in this recipe.

1 cup menthu akkulu/menthu kura (fenugreek,methi)washed and picked
1 cup tur dal kandi pappu,red gram)
1 medium sized onion chopped finely
4-5 green chillis slit length wise(indian variety)
1/3 tsp turmeric (pasupu)
2 whole dry red chillis(deseed and tear into pieces)
5 garlic flakes slightly crushed
1 tsp chopped ginger
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
chopped coriander leaves for garnish
2 cups water

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.
Now add the cumin seeds,slightly crushed garlic,whole red chilli pieces and curry leaves and fry for a minute.This is called “Popu” or “Taalimpu”in Telugu (Andhra).The tempering adds to the dish.
Now add the chopped onions,chopped ginger and green chillis and fry for 2 minutes on medium heat.Remove from heat.
Add the "popu" and turmeric to the tur dal and add 2 cups of water in a pressure cooker.
Now add the washed and picked fenugreek leaves(menthukura)on top and pressure cook
till three to four whistles or until tur dal is soft.
Wait until the pressure is released and remove the lid.
Add salt to this cooked mixture and mash with laddle till well combined.
Garnish with coriander leaves.

Serve hot with rice and ghee....some papad and vadiyaalu and its a complete nutritious meal.You can also serve with rotis.

Absolutely nutritious and tasty dal...
Read about the nutritive and medicinal value of Methi leaves here

Thursday, November 24, 2005

Murri Mixture ( Andhra Bhel Puri )

That's a picture of my favourite murri mixture in a newspaper package.
Eating bhajjis and murri mixture out of newspaper packages on the beach road of my city, Vishakhapatnam aka Vizag, has its own fun.There are numerous bajji wallas along the beach road that open during the evenings to serve the famous street foods - bajjis and murri mixture..and of course you have mirchi ka bajjis(mirapakaaya bajji)to spice things up a bit...:)but murri mixture is the most famous of them.

Murri mixture is a typical andhra street food, a mix of puffed rice, onions, tomato ,peanuts ,lemon juice and lots of coriander leaves (cilantro).Its tangy, cool and lightly spicy all at the same time.

Andhra street food is a culinary tradition that most Andhras wouldn’t dream of doing without.It includes the sweets,bajjis,pakoras,snacks and breads sold on city streets. Street food here is a learning experience by itself, cooked right before your eyes, reassuring not only of the freshness of the food being made but also the ingredients that go into preparing it.

That's Ramu my favourite bajji wala with his mobile bajji /murri mixture maker..:):)
Murri Mixture is synonymous with Vizag Beach.

City Tourists often yearn to taste this snack.

That's Ramu stuffing the bajjis with onions.

While many regions in India have their own versions of puffed rice mixture the most famous being the bhelpuri, the south indian version (andhra) is called murri mixture where puffed rice forms the base of the mixture.

To the puffed rice add some finely chopped tomatoes, onions and green chillies or chilli pwd,coriander leaves,roasted peanuts,boiled chick peas,chopped mammidi allam (mango ginger- a excellent herb which is optional),salt and a dash of lime and mix it well.You can add boiled channa too.Voila ..your murri mixture is ready!

[2 cups puffed rice,1 chopped onion,1 chopped tomato,1 chopped green chilli,1/3 tsp chilli pwd (optional),3 tbsp roasted peanuts,2 tbsp boiled chick peas,1 tbsp chopped coriander leaves,salt to taste,1 tbsp chopped mango ginger(optional)and 1 tsp lemon juice]

Gutti Vankaaya Kura (Stuffed Egg Plant/Brinjal Curry)

Gutti Vankaayi Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutely fresh,shiny and tender(the seeds shouldnt be black)without a dried withered look.This dish tastes good only if the brinjals are fresh young and tender.The one I am posting today is made with the small purple ones.

Well stuffed brinjal curry can be made with a variety of stuffings.The one I am posting today is a family favourite and very simple to make.If the brinjals are tender you dont need to use a pressure cooker.The brinjals will cook well on steam in a cooking dish if tender.

10-12 fresh tender purple brinjals(vankaayi,aubergine)
2 onions finely sliced
6 flakes garlic
2 tbsp tamarind paste
1 tsp red chilli pwd
1/3 tsp turmeric pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1 tbsp white butter or ghee
1/2 tsp sugar (optional-but tastes good with sugar or jaggery)
1 tsp cumin seeds
12 curry leaves
1/3 tsp methi seeds(menthulu,fenugreek)
1 tbsp chopped coriander leaves(garnish)

Wash and dry the purple brinjals.Keep the stalks.
Prepare the stuffing first.
Heat 1 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent.Remove from fire and cool.Grind to a paste adding little water.
Add the coriander pwd,cumin pwd,chilli pwd,butter or ghee,sugar or jaggery and salt.Mix well.
Now take each brinjal and cut from the base end (opposite side of stem)and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.The brinjals are ready for stuffing and the stuffing requires some patience...:)
Seperate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.You dont want to break the brinjal...:)
Stuff all the brinjals in this manner.Keep aside the remaining paste.

Heat 2 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.Add the methi seeds and curry leaves and fry for 5 seconds.
Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water.Cover and cook for 20-30 minutes on slow heat.
Do check in between to stir the brinjals without breaking them.Once the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.
Cover and cook further for another 15 to 20 minutes or till the brinjals are well cooked and soft to touch.Garnish with chopped coriander leaves.

To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy.Tastes wonderful with hot rice or roti.
You can also check out stuffed brinjal curry at Indira's Mahanandi and Bharli Vaangi at Nupur's One Hot stove

Wednesday, November 23, 2005

Pesara Attu Upma-Andhra Special Tiffin/Breakfast Dish

[Moong dal dough crepe stuffed with Upma(cream of wheat/fine semolina dish)]
This is a traditional breakfast dish of Andhra Pradesh.Its a whole green gram lentil (moong dal) dosa stuffed with Upma. Pesarratu and Upma are two separate dishes. Each of them goes by itself and the combination is called Pesara Attu Upma.

Pesara Attu

1 cup pesalu (whole moong dal/green lentil)
1 tbsp raw rice
1" ginger piece
2 green chillis
1 tbsp cumin seeds
1 cup finely chopped onions
1 tbsp finely chopped green chillis
2 tbsp finely chopped ginger(optional)
Upma for the filling (upma recipe follows after this recipe)

Soak the moong dal and rice in water for 24 hours.
Drain the water and add green chilies,1" ginger piece,cumin seeds and salt.
Grind the mixture to a smooth paste adding water as required.It's similar to dosa batter or pancake batter..not too thin though.Keep aside.
Meanwhile take a seperate bowl and add the chopped onions,ginger and green chillis(you can avoid green chillis if you want less spice)and mix well.
Prepare the upma and keep aside.The recipe of upma is given at the end of the pesarattu recipe.

Heat a griddle or hot plate to medium heat and grease it with little oil. Pour a laddle full of pesarattu batter on it and spread it with the base of the laddle into a thin round layer like a pan cake and drizzle 1 tsp oil around the edges of Pesarattu.
Top the pesarattu with some of the chopped onions and ginger(about 1 tbsp).Cook until the pesarattu turns brown.

Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
Flip it over again and add a big spoonful of upma in the center of the pesarattu.

Fold over the sides and cover as shown in the picture.

Remove from griddle and your Pesarattu-Upma is ready.
Sprinkle some water on the pan and use the same proceedure for making your next Pesarattu.This makes approx 7-8 pesarattus.
Traditionally its served with upma and ginger chutney.You can also serve with coconut chutney or coriander chutney.


1 cup upma rava (fine semolina,sooji,cream of wheat)
Most prefer to eat upma made of fine semolina than the coarse variety. So when buying semolina ask for the finer variety. If you make upma with the coarser kind,remember to add a little more water for it to cook well.
2 cups water
1 teaspoon urad dal(minappappu)
1/2 tsp spoon mustard seeds(aavalu,ria)
1 tbsp oil
3 green chillies slit length wise
1" ginger finely chopped
10 curry leaves
salt to taste
2 medium sized chopped tomatoes
1/3 tsp turmeric(pasupu,haldi)
1 tbsp ghee/butter (optional)

Dry roast the upma rava for 5 minutes.Its color shouldnt change.Dont burn it.Keep aside.
Heat the oil in a cooking dish. Add the mustard seeds and let them splutter.Now add the urad dal and on low heat let it brown.....approx 1 minute.
Now add the curry leaves,ginger and green chillis.
Add the tomatoes and fry till soft....approx 5 minutes.
Add coriander leaves and salt.
Add 2 cups of water and bring it to boil.
Now slowly pour the upma rava and stir continuosly to avoid lumps and mix well.
Add 1 tbsp ghee or butter and cover and cook till it becomes soft like a pudding...approx 7-8 minutes.
Remove from fire and set aside for 5 minutes.You may add 1 tsp of lemon juice,if you like.It adds flavour to the Upma.
Serve with pesarattu.

Tuesday, November 22, 2005

Kommu Senagalu Kura (Chick Peas Masala Curry)

1 1/2 cup boiled chick peas(kommu senagalu,whole bengal gram)
2 onions peeled,blanch and pureed
3 tomatoes blanch,remove skin and puree
1 tsp ginger garlic paste
2 slit green chillis
1 tsp chilli pwd
1 tsp dhania pwd
1/4 tsp jeera pwd
pinch of garam masala pwd
1 tbsp tamarind paste
1 tsp cumin seeds
2 cloves
2 green cardamoms
1" cinnamon stick
2 tbsp chopped coriander leaves
1 tsp kasturi methi

Blanch the onions and tomatoes(remove tomato skin)and puree them seperately.

Heat 2 tbsp oil in a pan.Add cumin seeds and let them splutter.
Add the whole spices(cloves,cardamoms and cinnamon).Fry for 5 seconds.
Add the onion paste and green chillis and fry on medium heat till oil seperates i.e approx 15 minutes.
Add half cup water if required while frying the onions.
Add coriander pwd,jeera pwd,chilli pwd and salt and mix well.Fry for a minute.
Add the tomato puree and fry for another 10 minutes on medium heat.
Add the boiled chick peas along with the left over water and tamarind paste.Cover and cook for 5-7 mts.
Add garam masala pwd,kasturi methi and chopped coriander leaves.Adjust salt.
Mix well and remove from heat.
Serve with roti/rice.

My hubby loves to eat the chick peas curry with chopped onions and coriander leaves with a dash of lemon juice..:) tastes good.

Monday, November 21, 2005

Chikkudi Kayi Vepudu (Indian Beans/Lima Beans Fry)

Lima beans or Indian Beans(Chikkudi Kayi) are a very good source of cholesterol-lowering fiber like most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Indian Beans Fry
This dish is very tasty and goes well with rice/roti or as a filling for sandwich.

250 gms indian beans
2 onions chopped
1 green chilli slit lengthwise
8 garlic flakes chopped finely
10 curry leaves
1 tsp cumin seeds(jeera,jeelakara)
1/2 tsp red chilli pwd
1/2 tsp coriander pwd
1/4 tsp cumin pwd
1 tbsp chopped coriander leaves
1 tsp sugar(optional)
salt to taste

Wash,string the beans and split each bean into two to three pieces.
Boil 2 cups water in a pot and add the beans with salt and cook with lid till almost cooked but not too soft i.e three fourth cooked.Drain.
Heat 2 tbsp oil in a vessel.Add cumin seeds and let them splutter,now add curry leaves and garlic and fry for 5 seconds.
Add the onions and fry till transparent.Add chilli pwd,coriander pwd,cumin pwd and sugar and mix well.
Add the boiled beans and cook covered for 5 minutes on low heat.Adjust salt.
Garnish with coriander leaves.

Idli Sambar (Steamed Rice Cakes with Red Lentil Curry)

This is a delicious low fat dish of South India and can be enjoyed both as a snack and meal. Basically idli is a breakfast dish and is served with curried lentil or chutney or mixed lentil powder (podi).It can also be eaten as a whole meal during lunch and dinner.I am posting the recipes for idli,sambar and coconut chutney.


2 cups idli rava (cream of rice)
1 cup urad dhal (Black gram,minappa gullu)
pinch of cooking soda (soda bi carbonate)

Soak urad daal for about 3 hrs. Soak the idli rava in water separately. After 3 hours drain the water from the idli rava.Grind the urad daal till soft and fluffy and mix with the idli rava. Mix well.Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.After 10 hours you will find that the mixture will rise to at least double the volume.After fermentation add salt and pinch of soda bi carbonate and mix well.The batter is now ready to make idlis.

Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes. Remove each idli carefully with a spatula.Your soft and fluffy idlis are ready to eat with some hot sambhar and chutney. Left over idlis can be stored in the refrigerator and when required microwave them for a few seconds.I make upma with left over idlis ...:):) tastes good and quick to make.

For those who don’t have a idli maker…you can still make idlis with a flat bottomed wide vessel. Add 2 cups of water to the vessel. Invert a round shaped cake tin on the base of vessel. Take another round shaped cake tin, lightly grease it and fill it with the idli batter leaving about one inch height for the batter to raise. Place this on top of the inverted cake tin. Steam for 8-10 minutes. Remove the tin and cut into square pieces and serve hot.


1 cup tur dal (red gram,kandi pappu)
½ cup of peeled and cubed bottle gourd
¼ cup of chopped carrots into 1” pieces
3 slit green chillis
¼ cup of radish sliced into rounds(optional)
5-6 baby onions whole
1 tomato cut into 4 pieces
2 tbsp chopped coriander leaves
10 curry leaves
1 tbsp thick tamarind paste
2 tsps sambar powder(MTR is a good brand)
4-5 cups water
salt to taste
1 tsp sugar
1/4 tsp asafoetida(hing,inguva)

Soak the daal for 15 minutes and drain.Add 2 cups of water and pressure cook it along with vegetables except baby onions and tomatoes for about 7- 8 minutes after the pressure is reached.
Once its cooked add 2 cups water,sambar powder,tamarind paste,baby onions,tomatoes,turmeric pwd,sugar,green chillis,curry leaves,coriander leaves and salt and let it cook for 12-15 minutes on medium heat.
Heat 1 tbsp oil in a pan.Add mustard seeds and let them splutter.Add 2 whole red chillis and 1/4 tsp asafoetida and remove from fire and add to the boiling sambar. Stir for 2-3 minutes. Remove from fire and serve hot with idlis.

Coconut Chutney

1 cup grated fresh coconut(or cut into 2” pieces)
¼ cup of dalia (chick pea powder,puttanala pappu)
3 green chillis

For Tempering/Tadka/Talimpu:

½ tsp mustard seeds
½ urad dal(minapapappu,black gram)
10 curry leaves (optional)
1 whole dry red chilli

Grind coconut,chick pea pwd and green chillis adding 1 cup of water to a fine paste.
Heat 1 tsp oil in a pan.Add mustard seeds and let them splutter.Add the urad dal and slightly brown it.Finally add curry leaves and remove from fire and add to the ground coconut paste.
Your coconut chutney is ready.Serve with hot idlis.

Saturday, November 19, 2005

Corn Fingers (Tea Time Snack)

This snack is a regular at my home. I use left over cooked rice as a binding ingredient instead of potato.Very tasty snack.

1 cup grated corn
1 cup milk
½ tsp pepper pwd
2 tbsp grated cheese
1 cup cooked rice
1 tbsp chopped coriander leaves
1 tbsp chopped green chillis
2 tbsp maida
1 tbsp cornflour
½ cup water
½ cup bread crumbs
1 tsp cumin seeds
1 tbsp butter

Heat butter in a dish and add the cumin seeds and let them splutter.Add the corn,salt and pepper pwd along with milk and let the corn cook in this milk till the milk is absorbed.Now add the cooked rice and cover with lid for 5 mts.
Coarsely mash with laddle the corn and rice mixture.Remove from heat.
Add grated cheese,coriander leaves and green chillis and mix well.
Shape as longitudinal thick fingers as shown below in this picture.

This recipe makes 10-12 fingers.Refrigerate for 20 minutes.
Meanwhile add water to the maida and cornflour to make a flowing batter.
Heat enough oil in a vessel for deep frying the corn fingers.
Dip each corn finger in the maida-cornflour batter and then roll in bread crumbs and deep fry.
Serve with tomato sauce or mint chutney.

Masala Dosa (sourdough crepe wrapped round potato curry)-South Indian Tiffin/Snack

Masala dosa is a South Indian snack/tiffin made with a fermented rice and dal(lentil) batter.If you want to eat dosas on a Sunday morning then you need to start the preparation process for the dosa batter on Saturday morning.

Soak 1 cup urad dal(black gram lentil),2 cups rice and 1 tsp methi seeds(fenugreek)for 5-6 hours.Grind to a fine paste adding water.Let it sit overnight with lid for fermentation.Next day mix the batter well adding salt.The batter(which is similar to pancake batter consistency)is ready for making dosas.

Potato Curry (for the filling)

3 big potatos, peeled and cooked
½ cup of boiled green peas (fresh or frozen)(optional)
1 carrot boiled and cubed(optional)
1 inch piece of fresh ginger, peeled and minced
3 green chillis slit lengthwise
2 big onions finely sliced
¼ tsp turmeric pwd
2 tbsp oil
1/4 cup water

For tempering/tadka/taalimpu:

1 tsp mustard seeds
1 tsp cumin seeds(jeera)
1 tsp urad dal (black gram)
1 tsp chana dal(Bengal gram)
10 curry leaves

Mash potatoes roughly into lumps with hand.
Heat 2 tbsp of oil in a cooking vessel.Add the mustard seeds and let them splutter.Lower heat and add cumin seeds, urad dal,channa dal,curry leaves and fry till light brown.Approx 15 seconds.The tempering should not burn.
Add curry leaves,chopped green chillis and minced ginger.Mix and immediately add the sliced onions.
Fry till transparent,add turmeric and salt.Now add the mashed potato lumps,boiled peas and carrots.Mix and sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes.Turn off heat and adjust salt.

Heat a griddle(you can use a non-stick pan).Grease the griddle with peanut oil or any other oil. Pour one ladle full of batter over the griddle.

Spread the batter from the bottom of the ladle evenly making circles. Drizzle oil or butter around the edges of dosa and let it cook on medium heat.The dosa should turn light brown.The dosa generally takes 4-5 minutes to cook on medium heat.Take care not to burn it.

Spread some butter over the dosa and then spread potato curry filling in the center of the dosa and fold it towards the center such that it covers the potato curry.

Similarly fold the other side also such that it covers the potato curry.

Your dosa is ready to eat.Dosas can also be served with any chutney , poodi or sambar.Here is the link to my personal collection of chutneys and poodis
It is best to eat the dosa the moment its off the have tried to take some amateur pictures of the dosa batter spreading on the griddle....but hey, it tastes good and thats what matters:):):)