Friday, September 18, 2009

Grapes Gojju


With variations:

Ingredients:

160 gms green seedless grapes - clean and cut into halves

24 gms cashewnuts
4 gms red chilli
5 gms jeera

4 gms salt
8 gms sugar (if the grapes are sour, add more sugar)

15 gms refined oil
1/8 tsp mustard
1/8 tsp jeera

Method:

Heat oil, add mustard, jeera and grapes. Fry till done.

Fry cashewnuts, red chillies and jeera without oil and powder in a mixer, add water and make a paste. When the grapes are cooked, add the paste, a little water, salt and sugar. Boil till done.

Goes well with Idli, Dosa, Muruku or Curd rice.

Yield: 1 cup.

Variation: Replace grapes with finely chopped pine apple and prepare pine apple gojju.




Thursday, September 17, 2009

Puliogare Gojju

Ingredients:

120 gms Tamarind - soak
250 gms Jaggery
75 gms Salt
45 gms Rasam Powder

6 tbsp oil
1 tsp mustard
1/2 tsp jeera
2 tbsp Channa Dal
2 tbsp urad dal
1/2 cup groundnuts
2 red chillies - break into pieces
4 strings curry leaves
1 large pinch hing

4 tbsp white til - fry and powder in a mixer.

Method:

Churn the soaked tamarind in a mixer and pass through a sieve to extract a thick tamarind paste.

Heat oil, add mustard, jeera. Add channa dal and urad dal and mix for 30 seconds. Add groundnuts and fry till the dals turn golden, add red chilli bits, curry leaves, hing.

Add tamarind paste and cook till it thickens a little and add jaggery and salt. Boil till they melt and it thickens again. Add rasam powder and give it one boil, switch off. Lastly add powdered til, mix well. Store in an air tight container in the fridge.

How to proceed:

Cook rice and spread in a bowl for it to cool completely. Heat 2 tbsp oil add seasonings and if you need extra groundnuts, this is the time to add. Lastly add the prepared puliyogare gojju according to your taste, mix and pour on the rice. After it is cooled, mix well.

Note: You need not add groundnuts while preparing gojju. They can be added later when you prepare the seasoning to mix the rice.







Friday, September 11, 2009

Mirappodi (Palya podi)

Ingredients:

110 gms Dry coconut
25 gms Guntur chilli
15 gms Byadigi chilli
20 gms crystal salt
6 gms pepper
15 gms garlic

Method:

In a mixer add both the red chillies, salt and pepper and powder it. Then add grated dry coconut and garlic pods and powder coarsely.

Heat a pan, add the powder and fry it for 2 minutes. Switch off and leave it in the pan till completely cool.

Transfer to an air tight jar and refrigerate. Can be stored upto one month.

How to proceed:

Saute vegetables like potato, bhendi, brinjal, capsicum etc., in little oil. Switch off and sprinkle the prepared powder according to your taste.

The vegetables can be prepared separately or in combinations. Onion can also be added.

If using vegetables like carrot and beans, they have to be steamed first, and then fry in little oil till the moisture evaporates and add the palya podi.



Thursday, September 10, 2009

Rava Roti


Ingredients:

250 gms Chiroti Rava (1 1/4 cup)
450 ml Water (1 1/2 cup)
6 gms Salt (1/2 tsp)
8 gms oil (1 1/2 tsp)

Method:

In a thick vessel, boil water, salt and oil together. When the water starts boiling, switch off and pour chiroti rava while stirring continuously. Switch on and cook on a low flame for 2-3 minutes or till the dough tightens.

Let it cool for 5 minutes. Wet your hand and knead the dough while it is still warm. Divide into 10-12 portions, roll out as thin as possible using rice flour.

Cover with a wet muslin cloth. Heat tawa, fry roti on both sides, apply ghee on one side , fold and serve immediately. Tastes good with any veg gravy or dal.



Toor Dal Pithukupappu


Ingredients:

100 gms Toor dal
150 gms onion

4 gms daniya (2 tsp)
2 gms jeera (1/2 tsp)
2 gms pepper (15 nos.)
1 gm mustard (1/4 tsp)
2 gms methi (1/4 tsp)
6 gms guntur red chilli (7-8 nos.)

12 gms Tamarind - soak
12 gms Salt
12 gms Jaggery

15 gms khus khus
10 gms raw onion
20 gms fresh grated coconut

Method:

Pressure cook, toor dal and onion with a pinch of turmeric, till one whistle only. The dal should be just done and should not be over cooked.

Keep a small microwavable container on your digital scale and add one by one - daniya, jeera, pepper, mustard, methi, red chilli and microwave all these together for 1 minute.
Or fry without oil in a pan, on a low flame.

Powder in a mixer all the masalas along with khus khus without adding water. Now add 10 gms onion, coconut and little water and make a paste.

Add the masala paste to the cooked dal, add salt, jaggery and sqeeze tamarind juice. Add water if necessary and boil.

For the seasoning: Heat 1 tbsp of oil, add 1/2 tsp mustard, 1/4 tsp jeera and 15 no. of peeled garlic cloves. When the garlic is done, add little hing and curry leaves. Pour on the prepared dal and serve hot with Rava Roti.

Serves 4.




Poori


Ingredients:

150 gms Wheat flour
75 gms Chiroti Rava
10 gms Rice flour
7 gms Oil
4 gms Sugar
5 gms Salt
25 gms Curd

Water - as required
Oil for frying

Method:

Keep a bowl on your digital scale and note the weight of the bowl. To this add all the above ingredients one by one. Mix well and lastly add little water to make a hard dough. Knead well. Divide into small balls, roll them using a rolling pin, and fry in hot oil.

Peas Masala


Ingredients:

400 gms Potato
250 gms Shelled Peas
500 gms Tomato

6 gms Chilli powder
17 gms Salt
28 gms Jaggery

2 gms cinnamon (3" pc)
2 gms cloves (8 Nos.)
1 tbsp Ghee

Method:

Pressure cook potatoes, peel and mash coarsely.

Boil peas separately. Cook till tender.

Make puree of 500 gms tomatoes.

Powder cinnamon and cloves.

Heat ghee, add cinnamom and clove powder, and pour tomato puree. Cook for a while.

Add potato and peas, chillipowder, salt and jaggery and add water to adjust consistency. Boil for 5 minutes.

Serve hot with Poori or Chapathi.


Friday, September 4, 2009

Mango Pickle

Ingredients:

4 kg Raw Mango
1 Pack Bedekar Pickle Mix
200 gms Red chilli powder
950 gms Salt
75 gms Mustard - powder in a mixer
15 gms Turmeric powder
1/4 tsp Hing

Method: Cut raw mangoes into desired size or about 1" squares and weigh 4 kgs.

Mix together - red chilli powder, bedekar pickle mix, salt, mustard powder, turmeric powder and hing. Reserve 1 cup of this mixture aside. Spread a layer in a glass bottle or a ceramic jar.

Mix the rest of the mixture to the mango pieces and fill the jar. And finally sprinkle the reserved mixture on top.

Do not put a lid. Tie a muslin cloth and leave it for 3 days. After 3 days mix everything well and it is ready to use after one more week.




Tuesday, September 1, 2009

Bisi Bele Bhath

Ingredients:

175 gms Toor dal - wash and soak for 1/2 an hour
250 gms Rice - wash
200 gms Carrot - cut into 1" pcs
200 gms Beans - cut into 1" pcs
150 gms onion - cut
250 gms shelled Peas

35 gms Tamarind - soak
35-40 gms Sambar Masala
30-35 gms salt
40 gms Jaggery

For the seasoning:

2 tbsp ghee
2 tbsp refined oil
1 tsp mustard
1/2 tsp jeera
1 tbsp channa dal
1 tbsp urad dal
2 tbsp cashewnuts - break into halves
4 strings curry leaves
200 gms Tomatoes

Method: In a thick copper bottom vessel, take 2.5 litres of water, add 1 tsp oil and 1 large pinch of turmeric and boil. When the water starts boiling, add the soaked dal, and boil for 10 minutes.

Now add carrot, beans, onion and peas and boil till the dal splits on sides. Add the rice and cook till the rice is done.

Mix sambar masala with little water to make it a paste, without lumps forming, and add. Squeeze tamarind juice, add salt and jaggery. Boil till everything mixes and dissolves. Add water to adjust consistency, if required.

Heat oil, ghee - add one by one mustard, jeera, channa dal, urad dal, cashew bits and fry till golden, curry leaves and lastly add chopped tomatoes and cook till tender. Pour this on the prepared bisi bele bhath and mix. Serve hot.

Variation: Cook rice separately and cool. Pressure cook dal with carrot, beans, onion. Boil peas separately. Mix everything along with masala, salt, jaggery and tamarind paste in a thick copper bottom vessel, add water to adjust consistency and boil. Lastly add seasoning.