Wednesday, April 29, 2009

Chikkudu kaya Iguru/ Indian Broad Beans Curry




Ingredients:

Chikkudu Kayalu - 1/4 th kilo (washed, cut top and tail, remove the strings, take the seeds and keep these in a plate. Now the chop the outer skin into 1 inch pieces, add it to plate, keep these aside)

Green chillies - 2 no. (slit and sliced)
Curry leaves - 1/2 sprig

Onion - 1/2 no. large (chopped finely)

Ginger Garlic paste - 1/2 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp
Home made masala powder - 1 & 1/2 tsp (scroll down to see)

Water - 2 rice cups

Salt to taste
Coriander leaves - handful (chopped finely)

Rice bran oil - 3 tbsp


Chikkudu Kayalu/ Indian Broad Beans

Proceed:

1) Heat oil in a non-stick kadai on medium heat, once heated add green chillies and curry leaves, fry.

2) Add onion, mix well and fry until light brown (I normally cover the dish).

3) Reduce heat to low, and add gg paste and chikkudu pieces, mix well, on top of it put chilli powder, turmeric and masala powder, cover and fry for 5 mins (keep mixing in between).

4) Add water (increase heat to medium, bring to boil) cover and simmer for 10 mins.

5) Add salt to taste and coriander leaves, mix well and cover for 5 mins. Switch off.

6) Leave it on electric stove top for 5 mins (the heat will cook evenly) or check whether cooked or not. Serve.

Serve with Rice or Roti or Puri, Yoghurt and Kobbari Pachadi.

Tip:

You can add boiled egg to it, boil egg fully remove the shell and score on four sides slightly with a knife, add it when you are adding water to the above curry.

Translation:

Chikkudu Kayalu = Indian Broad Beans = Papdi

Home Made Masala:

Grind these in coffee grinder into smooth powder - 3 tsp coriander seeds, 1 tsp poppy seeds (white), 6 cloves, 6 cardamom and 1 inch cinnamon. Remaining keep in air tight jar.


© 2009 by Rajani Rayudu

Wednesday, April 22, 2009

Chukka Kura Pappu/ Sorrel Spinach Dal



Ingredients:

Kandi Pappu/ Toor Dal - 1 rice cup
(washed three times in a cooker bowl)

Chukka kura - 1/2 - 3/4 bunch (washed and leaves chopped)

Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Water - 2 and 1/2 rice cups

Add these all to above washed toor dal dish and pressure cook until toor dal becomes mushy.

Salt - to taste

Once pressure is released add salt to it and mash well with pappu guthu or with a back of a spoon.

(washed Chukka Kura leaves)

Seasoning:

Oil 1 tbsp + Ghee 1 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 2 tsp
Red chillies - 4 no. (broken into bits)
Curry leaves - 1 sprig
Asafoetida/ Hing - a pinch

Do seasoning in a medium sauce pan in the order given above, once finished add mashed dal to it, mix well. If it is thick add 1/4 th cup water to it and boil once and switch off or else switch off once adding it to seasoning.

Serve with Ghee, Indian style Omelette, Potato Fry, Rice and Yoghurt on side.

Chukka kura Leaf (close up)

Thanks Anuradha for your organic leaves :-) I am loving it.

Chukka kura :

In Palmy every one calling these as pullakku. These leaves are sour in taste just like gongura leaves but looks like spinach, instead of round on top as spinach these leaves has pointed tip. For making dal treat them as gongura by not adding any tamarind or tomatoes while cooking. As these leaves are sourer than gongura.

Translated:

Hindi - Katta Palak
English - Sorrel Spinach

© 2009 by Rajani Rayudu

Thursday, April 16, 2009

Simple Indian Thali

Triangular Paratha with Mixed Vegetable Paneer

For recipe details please visit here where I have posted guest post for Menu Mania.


Mixed Vegetable Paneer (wee close up)

For Making Paneer (200 g):

Whole Milk Powder - 1 cup
Water - 4 cups

Mix these both with out any lumps in 2 lit-re microwave safe bowl, keep the lid and keep in fridge for 30 mins.

Remove the lid and microwave for 11 mins.

To that add 3 tbsp Vinegar, by now the whey will separate from it. Keep a colander lined with cotton kerchief or muslin cloth pour the separated milk in there and gather four corners and tie it four corners. Keep a heavy weight on top me uses pestle. Keep this for 3 hrs. Later keep this in small plastic container and keep chilled for 1 hr, once chilled remove the cloth and keep it refrigerate and use the next day. By now paneer will be hardened. Cut into bite size pieces and use. For curry's I normally fry them in butter and keep them in single layer while frying until golden brown.

Tip:

I like this texture very much rather boiling milk and adding lemon juice. This is more like meaty texture. If you got any near expiry milk powder then I would recommend go for it.

Above yields 200 g for me. If you want more double the qty for more paneer.

Note:

For 1 cup of Milk powder you will have 1 lit-re of milk.

2 nd recipe


© 2009 by Rajani Rayudu


Wednesday, April 01, 2009

Godhuma Rawa Halwa/ Cracked Wheat Halwa

Satyanarayana Prasadam

Set 1:

Godhuma Rawa - 1/4 kg
Ghee - 50 g
Cashews and Sultanas - Handful

Set 2:

Water - 2 and 1/2 cups
Sugar - 250 g
Cardamom Powder - 2 g
Ghee - 50 g

Proceed:

Heat a deep flat nonstick pan, add ghee to it once heated add cashews first fry till light golden, immediately add sultanas and fry altogether and remove. Keep aside.

In the above ghee dish fry rawa too (mean while boil separately,water+sugar+cardamom powder)

Once water boiled add this to rawa and mix well. Once cooked add remaining ghee and mix, add the fried cashews and sultanas too, mix well. Switch off, cover it for 15 mins.

Tip:

You can use half water + half Milk too.

Instead of using white sugar try using brown sugar to get that jaggery look.

or jaggery, if you are then heat this separately with small amount of water kind of thick syrup add this when cracked wheat is fully cooked, mix, cook until it absorbs the liquid.

Note:

We serve it for Satyanarayana Puja as Prasadam.

Other prasadam we do on Satyanarayana Puja are:


Check my Rawa Kesari instead of doing Godhuma Rawa Halwa for Puja.

Meaning:

Godhuma Rawa = Cracked Wheat

© 2009 by Rajani Rayudu