Wednesday, September 22, 2010

Simply Dhal (Andhra Style Pappu)

I tried this simple andhra stlye pappu (Paruppu) for rice and i liked it. It is an easy recipe and time consuming too..Just escaping from same old Sambars, Rasams and kootus this one is a must try..


Toor Dal (Thuvaram paruppu)- 1cup
(Optional )Any vegetable (i use because to make it more nutritious)- 1 cup
Tomato - 2
Garlic- 4cloves
Tamarind paste- 1tbsp
Chilli Powder- 1tbsp
Green Chillies- 2nos.
Turmeric powder- a small pinch
Cumin seeds (jeera)- 1tsp
Urad dal- 1tsp
Coriander- chopped finely
Salt- to taste

How to make:

1)Wash dal, to it add cut tomatoes, slit green chillies, crushed garlic pods and vegetables.
2) Add water, tamarind paste, cumin seeds, chilli powder, turmeric powder and pressure cook until dal is done.
3) Mash them well and in a pan with 1tbsp ghee, temper mustard seeds, cumin seeds and urad dal.
4) Pour this mashed dal to the temper and garnish with chopped fresh coriander.

Cabbage Kofta Curry

This is an easy and simple side dish which can be done within half an hour if all the ingredients are handy in our kitchen. This can serve as a sidedish for Rice or Roti's and for party menu too....


To make Koftas:

Cabbage Shredded- 2 cups
Besan flour (Kadalai maav) - 1 cup
Rice flour( Arisi maav)- 1tbsp
Chilli Powder- 1tbsp
Salt- to taste

For Gravy:
Onion 1 + Tomato1+ Greenchillis2+ Cashews-4nos.]- Grind to paste

For Sauteing:
Onion small- cut into small pieces- around 1 cup
Ginger and Garlic- Cut into tiny bits
Fennel seeds- 1tsp
Cinnamon- 1 pc

How to Make:

1) Mix cabbage, besan flou, rice flour, chilli powder and little salt with water and make little koftas.
2) Deep fry in oil until brown and remove excess of oil by patting with a paper towel.
3) Grind the mentioned ingredients.
4)In a pan, pour 2 tbsp of oil and saute cinnamon, fennel seeds, onions, ginger and garlic one by one until brown.
5) Once its done, pour the ground paste and add chilli powder, salt.
6) Let it cook for 5mins and when the oil seperates out put in the fried cabbage koftas into it.
7) Do not mix hard as the koftas will break and disfigure in shape.
8) Gently toss for every two minutes and when its done remove from flame and garnish with chopped coriander leaves or curry leaves.

Tuesday, September 21, 2010

Pudalankai Puli kootu (Snake Guard kootu)

Hi all,

After 1.5 yrs i am back with my recipe posting. Hope you all will find interesting with my coming up recipes.


Pudalankai (Snake Guard)- 1 Cup
Paasi paruppu (Moong Dal) -1/2 Cup
Tamarind Paste- 2Tbl spoon

To Grind:
Coconut scrapes- 1/4 cup
Coriander Seeds- 1 Tbsp
Mustard seeds - 1 tsp
Redchillies- 4 nos.

To Temper:
Oil- 1 tbsp
Mustard Seeds-1tsp
Urad dal- 1tbsp
Redchillies- 2nos.
Curry Leaves

How to make:

1) Cook Pudalankai and moong dal together in a pressure cooker until they become tender.
2) Grind the above mentioned ingredients.
3) Transfer the cooked vegetable and dal to a pan, add a pinch of turmeric powder and pour tamarind paste, let it boil. Then add the ground paste and leave it to cook.
5) Add salt to taste.
4) Once the cooked content gives a semisolid consistency temper it with above ingredient and garnish with curry leaves.

Usually for kootu we do not use tamarind, however this is differnt type and tastes good. Can also try with Winter melon( Poosanikai, Chayote, and Vazhathandu) A Must Try!!!!

Sunday, September 19, 2010

I'm Back!!!

Hi Friends, I'm back again for blogging after 1 1/2 years with new recipes and new shape to my blog. I had a long gap due to pre and post delivary busy schedule. Now i hope i can spend some time posting my cooking as well as my handicraft experience.Please support me with your comments on my positives and negatives.
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