Wednesday, December 30, 2009

Lilva Kachori

For Stuffing:
  1-cup Lilva/Green Tuvar /Pigeon peas/Raw  Kandulu(telugu)
  (I used Frozen tuvar )
  2-green chillies
  1/2 tsp-ginger garlic paste
  1 tsp-cumin seeds
  1 tsp-coriander seeds
  1/2 tsp-hing(optional)
  1/4 tsp-turmeric powder
  1 tsp-sugar
  1 tsp-chat masala/amchur powder
  2 tsp-lemon juice
  salt as required
  coriander leaves
  2 tsp-oil
For Dough:
  2 cups -all purpose flour
  2 tsp-sooji
  2 tsp-oil/ghee
  water as required
For deep fry
 Vegetable oil
  first prepare the dough.mix all the Dough ingredients and make a soft dough like chapathi dough.cover it with wet take frozen lilva a microwave safe bowl put it in microwave about 2 to 3 mins.In blender add tuvar dal ,green chillies,salt,coriander leaves and grind into semi-smooth paste.heat oil in a skillet add cumin seeds,coriander seeds when it splutter add ginger garlic paste,turmeric powder fry for few mins.then add lilva paste to it and mix it well.
fry this till the liva paste become dry.then add amchur powder and lemon juice.then turn off the flame and let it cool.
now take the and divided into small balls.grease your palm ,take one dough ball and press it with hand to make a small circle
 put a spoon full tuvar masala.
close it by pull the edges.
carefully press it in palm and make sure the stuff don't come out.
repeat like this for remaining kachoris now heat the oil in pan deep fry them on medium flame till kachoris become golden color.
take them into tissue paper to observe excess oil.kachori is ready to eat.
serve hot with green chutney or sweet chutney or curd.

Bagara Baingan(Vankaya Kurma or Egg plant curry)

Small Egg plants-4 to 5
Pea nuts-1/2 cup
Cashew Nuts or sesame seeds-1/4 cup
coconut powder-1/4 cup
onion -1 finely chopped
green chillies-5 to 6
lemon sized tamarind-soaked in water
garam masala powder-1 tsp
cumin powder-1tsp
coriander powder-1 tsp
ginger garlic paste-1 tsp
poppy seeds-1 tsp
turmeric powder-1/4 tsp
salt-to taste
curry leaves
coriander leaves
slit the egg plants at 2 sides, but don't cut into half.deep fry them in oil.or just fry with 1 tsp of oil till they become soft.
now roast the pea nuts and cashews or sesame seeds separately.
In a blender grind the roasted pea nuts,sesame seeds ,coconut powder,soaked tamarind,green chillies,garam masala,cumin powder,coriander powder,salt and  make it into paste by adding little water.stuff the this paste in fried egg plants.put a side.
eat the oil in a skillet add poppy seeds when it splutter add onions and ginger garlic paste,curry leaves,turmeric powder to it and fry till it leaves raw smell.
then add stuffed egg plants and remaining paste to it.
add water if need.
cover it with lid and cook till paste become thick when the oil float on the top and  the egg plants become very soft turn off the stove.
 transfer the curry into a bowl.

garnish with coriander leaves.serve hot with bagara or fried rice or biryani.

Wednesday, December 23, 2009

Besan omelette/vegetable omlette with besan flour.

This omlette made with Besan flour(chickpea flour) with out egg.This omlette looks like egg omlette.
1 cup-Besan flour/chick pea flour
1 medium sized -chopped Tomato
1 medium sized -chopped onion
1 tsp- green chilly paste or red chilly powder-
1 tsp-cumin seeds
1 to 11/2 cup-water
chopped coriander leaves
salt to taste
chopped spring onions (optional)
oil for spray
  Mix all the ingredients except oil and make thin batter than dosa batter.heat the frying pan and spray oil on pour the batter  in a circular motion to form a thin pan cake.
spray oil around pan cake.
cover it with lid for 2 mins.then remove the lid and flip the pan cake.
cook the other side for 2 mins.
then turn off the flame and take it into a plate.see the color,it is looks like egg omlette.
eat hot with any sour sauce.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event  and the Jihva event is Started by Indira.

Friday, December 18, 2009

Paper Christmas Tree

I made this tree with a green card.These trees are very pretty,easy to make.really suite for christmas table decoration.I foung this tree instruction from  here .
cut the paper into circle shapes different sizes.
fold them as shown in the figure.

glue them onto a skewer.I didn't have the folded news paper like skew.I paste it to a card board.

decorate it.that's it.isn't it easy to make :):)

Pappu Biyyam/Kichidi/Dal Rice

Rice-3/4 cup
Toor dal or bengal gram-1/4 cup
Onions-2medium sized
Green chillies-5 no's
Dry red chilly-1 or 2
Potato -1
Frozen Mixed vegetables(carrot,peas,corn,beans)-few
Curry leaves-1 spring
Ginger garlic paste-1 tsp
Turmeric powder-1 tsp
Oil-2 tsp
salt-2 tsp
water -3 cups
coriander leaves
for seasoning:
cumin,coriander,mustard seeds-1 tsp
first wash the rice and dal together and soak chop the onions and potato into cubes and also chop the green chillies.heat the oil in a deep pan add cumin,coriander,mustard seeds.when it spluttering add green chillies,red chillies,ginger garlic paste.saute for few mins.then add onions,curry leaves and turmeric powder  then fry for 1 min.
then add potato,mixed vegetables and mix them well.fry for few mins.
then drain the rice and  dal,add to it.
mix them well.
add the water and chopped coriander leaves.
cover the lid and cook the rice till rice become add the salt and mix it well.cover it with led for 2mins.
then switch off the flame.don't serve immediately.serve after 10 to 15 mins.then it will not sticky.add few drops ghee to it will give more taste.and serve with any pickle and yogurt.
I am sending this recipe to APS Event.

Thursday, December 17, 2009

Radish Curry

White Radish-2  
Black gram dal/urad dal-1 tsp
Bengal gram /dal chana dal-1 tsp
green chilly-2 chopped
red chilly -2 or red chilly powder -1/2 tsp
Turmeric powder-1 tsp
coriander powder-1 tsp
cumin powder-1 tsp
chopped curry leaves-1 spring
chopped coriander leaves
salt to taste
vegetable oil-2 tsp
for tempering :mustard,cumin,coriander seeds-1 tsp
first peel off the radish and wash ,cut into small cubes.heat the oil in skillet.add the tempering ingredients.when they spluttering add black gram dal,bengal gram dal saute for few mins till they turned into light golden color.then add red chillies,green chillies,turmeric powder and curry leaves fry them for few mins.then add salt stir add cubed radish and saute for few mins till they leave raw smell.then cover it with lid.cook on low flame till radish become soft.serve with hot rice.

Sunday, December 13, 2009

Pesarattu Upma/MLA pesarattu/ Moong dal dosa

Pesarattu is famous break fast in AP,India.It tastes great and healthy.pesarattu is prepared with moong dal(pesallu in telugu)batter.topping with onion,ginger.and also upmais called MLA pesarattu.t.Pesarattu tastes well when served with ginger chutney.

whole moong dal-2 cups
Rice-1 or 1/2 cup (more rice will give more crispy dosa)
green chilly-5 to 6
ginger-small piece
cumin seeds -1tsp
salt to taste
for topping:
 1 onion chopped
 1 tsp cumin seeds
 small piece ginger fine chopped
 chopped coriander(optional)
For MLA pesarattu:
 1 cup upma
 1 tsp roasted cashew nuts(optional)
 soak moong dal and rice about 9 to 10 hrs.then wash and drain them.
In mixie or grinder add moong dal,rice, cumin seeds,green chilly,ginger,salt.grind it into smooth batter by adding the few water.
now for topping heat a frying pan add 1 tsp oil when it heat add chopped onion,ginger and cumin seeds,add chopped coriander leaves(optional).
fry them till onion turns into light golden color.
and  prepare the upma for MLA pesarattu.
now heat pan on medium heat to make pesarattu.grease it with little oil.pour a ladle full of batter on pan
and spread it into thin round layer.sprinkle little oil over edges.
put 2tsp of  upma in middle of dosa and  sprinkle fried onion mixture and roasted cashew nuts around the upma.If you want plain pesarattu don't put upma on top of the pesarattu.just sprinkle onions.
cover the pesarattu with lid ,cook about 5 min on medium flame.then fold it .

take it into a plate.that's it.pesarattu is ready to have.
serve hot with ginger chutney or coconut chutney or pea nut chutney and sambar also taste good. I like to eat with ginger chutney.
I am sending this recipe to Veggie Platter's JIHVA Break Fast event  and the Jihva event is Started by Indira.