Sunday, July 8, 2012

Kudu Saaru (Horse gram Rasam)


This Rasam is supposed to be very good for health (no wonder I am not a big fan of this!!) and makes a nice variation to the normal rasam. 

You need:
Horse gram / Kudu - 2 tbsp
Coconut - 1/4 cup grated
Rasam powder - 1.5 tbsp
Tamarind Juice - 2 tbsp (see notes)
Red chillie powder - 1 tsp (optional)
Green chillies - 3 slit in half
Jaggery - 1 tbsp
Turmeric powder - 1 pinch
Hing - 1 pinch
Coriander leaves - for garnish
Salt

For the tempering:
Mustad - 1 tsp
Urad dal - 1 tsp
Dry red chillies - 1 cut into 1 cm pieces
Curry leaves - 8 - 10 leaves
Oil - 1 tsp

Method
Dry roast horse gram till it becomes red in colour on med - high flame
Grind it with the coconut and reasm powder in to a fine paste
Heat 4 cups of water
When it starts to boil add turmeric powder, tamarind juice, green chillies and Jaggery
Add in the ground paste
Mix well add salt and let it boil for another 4 -5 mins
Add hing mix well and remove from flame
Prepare the tempering - heat oil, add mustard when it starts spluttering add the urad dal, red chillie and curry leaves
Add to the Rasam
Garnish with coriander leaves
Serve hot with rice



Notes: 
This tastes better the next day
Tamarind Juice - Boil 1/4 cup water. Drop the lemon sized ball of tamarind into it. Let it sit for 10 mins. Squeeze the tamarind and mix it well with water. Use 2 tbsp for the rasam

Saturday, July 7, 2012

Kadale puri Oggarane (Puffed Rice Poha)


Kadale puri Oggarane / Mandakki Oggarane is one of the evening snacks I remember my mom making when were kids. The recipe has undergone quite a few changes and this is one which I like the most.

This is one of the easy breakfast items that you can prepare if you have Kadle puri on hand.



You need:
Kadlepuri / Puffed rice - 4 cups
Onion - thinly sliced 1 cup
Potato - 1 medium sized- finely chopped 
Green Peas - 1/2 cup cooked 
Green chillies - 4 -5 (adjust as per taste)
Red chillie powder - 1 tsp
Lemon Juice - 2 tsp
Turmeric powder - 1 pinch
Oil - 2 tsp
Salt
Coriander leaves & grated coconut for garnish

For the tempering
Oil - 1 tsp
Mustard - 1/2 tsp 
Urad dal - 1/2 tsp
Dry red chillies - 1 cut into 1cm pieces

Method:
Take the puffed rice in a perforated container and hold it under the take for 2 - 3 mins.
Set it aside and allow the water to drain.

In a pan take 1 tsp oil, add the chopped potatoes and fry on medium heat for 3 - 4 mins till it is cooked.
Keep it aside
In the pan, prepare the tempering - heat oil, add mustard when it starts spluttering add the urad dal and then the red chillies
Add the slit green chillies and onion
Fry on med - high heat till the onions turn translucent and pinkish
Add the potatoes and cooked peas
Fry for another 1 minute
Add the red chillie powder, turmeric powder and salt
Mix well
Add the puffed rice and mix well
Add the lemon juice
Garnish with Coconut and coriander leaves
Serve hot

Notes:
I used fresh peas - I think they taste better :)
Check the puffed rice by pressing it between your fingers, it should feel like cooked rice, if not then repeat the first step again

Thursday, July 5, 2012

Sooji Rotti and Bhindi Gojju


I was browsing around thinking what to cook on that day and by chance came across the Sooji roti recipie here. The rotis are sooo soft and tasty, I kept the remaining dough in the fridge and made the rotis for lunch box :)





You need
Chiroti Rava - 2 cups
Water - 3 cups
Salt
Rice flour for dusting
Oil - 1 tbsp

Method:
Boil the water
Add salt and oil
Mix well
Add the sooji little by little and mix ensuring that there are no lumps
Mix well till the water dries up and dough starts coming up form the pan
Remove and let it sit for 10 mins
Knead well into a smooth dough
take lemon sized balls, dip it in rice flour and roll out using rolling pins into a circle
Heat the tava and cook on both sides
Serve

Bhindi Gojju

You need:
Bhindi - slit and chopped 1 cup
Onion - finely chopped - 0.5 cup
Tomato - finely chopped - 0.5 cup
Red chillie powder - 3 tsp (adjust as per taste)
Salt 
Oil - 3 tsp
Mustard, urad dal, red chillie for tadka

Method:
Fry Bhindi till the stickiness goes off. Fry on medium flame for 5 - 8 mins
remove and keep aside

Heat oil
Add mustard. when it splutters add urad dal, red chiilie
Add Onion and fry till it becomes pink in colour
Add chopped tomatos and fry on medium flame for 3 - 4 mins
Add red chillie powder and salt and fry till oil starts coming out of the edges
Add bhindi
Mix well and fry for cook it for another 5 mins on low flame
Do not cover the pan at any time during cooking.
Serve


Bread Chaat


The weather outside was very gloomy and the demand in the house was to make something nice and spicy. I was all set to make some quick bread sandwiches and was not really interested in spending hrs in the kitchen.. This is what I made





You need:
Bread - 1 pound
Potato - Boiled and mashed 1 cup
Peas - cooked 1 cup
Onion - finely chopped 1 cup
Curd - beaten 1 cup
Sev for decoration
Green chutney 
Sweet Chutney - I used Bhelpuri chutney
Red chillie powder - 1 tbsp (optional)
Salt

Method:

Mix mashed potatos, peas, salt and little red chillie powder.
Keep it aside

Remove the crust from the bread and keep it aside
Heat the tawa and toast the bread (you can also toast it using toaster). I did not use any oil / ghee / butter
Cut the bread into 1X1 inch pieces
Arrange in on the serving plate
Put a little potato peas mixture on each bread piece
Add a little onion
Pour 1/2 tbsp curd on each piece
Drizzle green chutney and red chutney and red chillie powder (optional)
Add sev
Serve :)

Green Chutney:
Pudina leaves - 1/4 cup
Green chillis - 8 - 9 (adjust as per taste)
Coriander leaves - 1 cup
Onion - 1 medium sized
Tamarind - 1 small lemon sized ball
Jeera - 1 tsp
Salt

Grind into fine paste with little or no water