Indian Recipes World

Archive for March, 2009

Soya Oothappam Recipe

March 31, 2009 By: admin Category: Breakfast/Easy tiffin No Comments →

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Ingredients:

Grated Soya – 1 cup

Finely chopped Onion – 1 cup

Dosa Batter – as required

Salt – to taste

oil – little

chopped coriander leaves – to garnish

Method:

1. Fry the grated soya in little ghee or oil and keep it aside.

2. Now add little oil to tawa and add onion and fry till they turn pink and add the fried soya, salt and add it to the dosa batter.

3. Mix well and prepare little thick dosas by spreading on the dosa pan.

4. Garnish with coriander leaves on the top and allow it to cook.

Serve with any chutney. It will be delicious and also healthy breakfast.

Chow-Chow Kootu Recipe

March 29, 2009 By: admin Category: Sambar/Gravy No Comments →

Ingredients:

Chow-Chow – 2 nos

Moong dhal – 1/2 cup

Grated coconut – 2 tsp

Jeera – 1/2 tsp

Green chilli – 2

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Turmeric – a pinch

Salt – as required

Method:

1. Half cook the moong dhal and keep it.

2. Cut the chow-chow to small pieces and add them to the moong dhal and allow it to cook.

3. Add turmeric and little water. Do not add much water as this vegetable will give out water when cooked.

4. Grind coconut, jeera and green chilli to a fine paste and add it to the cooked chow-chow.

5. Add salt and mix well.

6. Allow it to boil and garnish with roasted urad and mustard.

Chow-chow kootu or subji serves as a good side dish for chappathi or can be had even with rice.

chow-chow-kootu

More kuzhambu recipe

March 28, 2009 By: admin Category: Sambar/Gravy No Comments →

Ingredients:

Curd – 2 cup

Chepan kelangu – 10 (either potatoes after cooking or ladysfinger after frying can also be added)

Jeera – 1 tsp

Toor Dhal – 2 tsp

Ginger – a small piece

Green chillies – 2

Turmeric – a pinch

Salt – to taste

Grated coconut – 3 tsp

Asafoetida – a pinch

Oil & mustard – 1 tsp each

Curry leaves to garnish

Method:

1. Soak the toor dhal in water for 15 mins.

2. Cook chepan kelangu separately after washing them. Peel off the skin and cut them if needed.

3. Grind jeera, coconut, green chillie and the soaked toor dhal along with ginger.

4. Now make the curd little watery adding little water.

5. Add turmeric and asafoetida to this and keep it on stove in low flame.

6. Now add the grinded material and cooked chepan kelangu and add salt.

7. This kuzhambu should not boil for more than 4 – 5 mins.(like milk when it starts raising, the stove should be turned off)

Garnish with popped mustard seeds and curry leaves.

chepan-kelangu-morkuzhambu

Ugadi Festive Recipes – Pachadi, Dhal Vada, Coconut and Dhal Poli or Obbattu

March 27, 2009 By: admin Category: Festives & Sweets, Uncategorized No Comments →

Ugadi means beginning of New Astronomical cycle. Telugu and kannada speaking people celebrate it as New Year, it falls on the first day of the month of Chaitra, as per lunar calender. Ugadi begins with oil bath, homes decorated with kolams and mango leaves strung door ways to herald positive energy.

Ugadi pachchadi(as spelled as pachadi) is very important dish for this day as it blends all tastes and signifies life. Pachadi is a mix of all tastes in life, the sweet, the sour, the bitter, the spicy and the salty. It is made with raw mango and neem flowers where neem flowers is a must.

Ugadi Recipes:

  • Neem Flower pachadi
  • Raw mango pachadi
  • Dhal Vada
  • Poli both with dhal and coconut

Neem flower Pachadi recipe

Ingredients:

Fresh neem flowers – 1 tablespoon( cleaned)
jaggery – 1 cup

Method:

1. Prepare jaggery syrup and filter it to another pan and heat it again until it starts thickening.
2. Add the neem flowers to it after frying them in little ghee.

Neem flower pachadi is ready.

Raw mango pachadi Recipe

Ingredients:

Raw mango – medium size 1
Jaggery – 1 cup

Method:

1. Peel off the raw mango skin and cut them to pieces and get them cooked.
2. Prepare jaggery syrup and add the cooked mango to it and allow it to boil a few mins.

Raw mango pachadi is ready.

Dhal Vada Recipe

Ingredients:

Tor Dhal – 1 cup
Channa dhal – 1 cup
Dry red chilli – 3
Green chilli – 2
curry and coriander leaves – 1 table spoon
grated coconut – 3 tsp
salt – to taste
Ginger – a small piece
Oil – for frying

Method:

1. Soak the toor dhal and channa dhal in water for 2 hours and get them grinded along with dry chilli, green chilli, curry, coriander leaves, coconut, salt, ginger.
2. Do not make it too fine.
3. Also do not add too much water. Make sure the mixture is thick.
4. Take small quantities from the grinded mixture and prepare small flattened vadas and deep fry in oil until they turn golden brown.

Dhal vada is ready.

Poli – Dhal Poli recipe

Ingredients:

Channa dhal – 1 cup
Jaggery – 3/4 cup
Grated coconut – 2 tsp
cardamom powder – 1/2 tsp
Maida – 1 cup
turmeric powder – a pinch
Salt – a pinch
water – little
Oil – as required

Method:

1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Cook the channa dhal and remove off the excess water.
3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.
4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.
5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.
6. Take a clean plastic sheet or plantain leaf and grease it with oil.
7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.
8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)
9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)

Dhal poli(parupu poli) is ready. While serving add little ghee.

Coconut Boli Recipe

Ingredients:

Coconut – 1 full(grated)
jaggery – 2 cups
Cardamom – 1/2 tsp
Maida – 1 cup
Turmeric – a pinch
Salt – a pinch
Water – little
Oil – as required

Method:

1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Grind coconut and jaggery and fry them in ghee to thicken. And stuffing is ready.
All other steps remain the same like dhal Poli.

Maida Chips Recipe

March 26, 2009 By: admin Category: Snacks No Comments →

Ingredients:

Maida – 2 cups

Jeera – 1 1/2 tsp

Water – as required

Butter/Vanaspathi – 1 tsp

salt – to taste

Oil – to fry

Method:

1. Take a bowl, add maida, butter, salt, jeera, chilli powder and prepare dough adding sufficient water.
(Dough should be that of chappathi dough)

2. Make small equal sized balls with the dough.

3. Now spread the maida balls into thin chappathis and cut it into small pieces.

4. Separate each piece and deep fry in oil.

Since we use maida, it will be sticky and need to be careful while cutting and taking out the pieces.

Do not make very thin chappathis as making pieces will be problem

Easy Maida chips serve as a good snack that can be prepared at home in minutes.


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