AALOO KI CHAAT / POTATO CHAAT

 

I learnt this recipe from an eminent chef. Though this dish goes by the name 'chaat',it is more

like a sabji or potato curry with flowy consistency. Hence it goes well with chapati,puri and rice. 

 

 

INGREDIENTS

 

POTATO-  500 GRAMS

 

ONIONS- 2 NOS

 

TOMATO- 2 NOS

GREEN CHILLIES-  2 NOS

CHILLI POWDER- 1 TSP

TURMERIC POWDER- 1/4 TSP

CUMIN POWDER-  3/4 TSP

SUGAR-  1  TSP

OIL-  1 TBSP

CHOPPED CORIANDER LEAVES

CURRY LEAVES - 1 SPRIG

 

SALT TO  TASTE

FOR SEASONING

CINNAMON- 1 

CLOVES- 3

CUMIN SEEDS- 1 TSP

 

ASAFOETIDA-  1 TSP

 

METHOD

Wash and chop potatoes with peel. Chop onions,tomatoes and green chillies.

In a pan heat oil and add cumin seeds,cinnamon,cloves,asafoetida and curry leaves.

Add chopped onions,salt and saute till the onions turn translucent. Add turmeric powder and chilli powder and saute.

Add water over the sauteed ingredients along with chopped potatoes. Boil till the potato becomes soft. Add chopped tomatoes at last. Simmer in mild heat.

Add cumin powder. Boil for few minutes and switch off.

 

Garnish with chopped  coriander leaves.

 

MINT / PUDHINA CHUTNEY WITH COCONUT

 

 INGREDIENTS

 

MINT LEAVES-  1 BUNCH

 

COCONUT GRATINGS-  1 1/2 TBSP

 

URAD DAL-  4-5 TSP

 

RED CHILLIES-  4 NOS

 

GREEN CHILLIES- 2 NOS

 

MINCED GINGER-  3 TSP

 

TAMARIND-  GOOSEBERRY SIZE

 

CURRY LEAVES-  1 SPRIG

 

CORIANDER LEAVES- CHOPPED 1 TBSP

 

SALT TO TASTE

 

ASAFOETIDA-  3/4 TSP

 

OIL-  4 TSP

 

 

 

METHOD  

Heat oil in a pan and saute urad dal,red chillies,green chillies,mint leaves and coconut gratings. Saute till the ingredients get roasted.

Allow the sauteed ingredients to cool.

In a mixer jar add the sauteed ingredients along minced ginger,coriander leaves,curry leaves,tamarind and salt. Add little water and grind to smooth paste. 

 

 

 

 

MIXED VEGETABLE DAL

 

 LIST  OF  VEGETABLES

ONION-    2 NOS

TOMATO-  2 NOS

 

BRINJAL-    1

 

CARROT-  1 

 

POTATO-  1

 

GREEN CHILLIES-  2 NOS

 

LEMON JUICE-  2 TSP

 

 

OTHER INGREDIENTS

 

BOILED  MOONG DAL-  1 1/2 CUPS

 

SALT TO TASTE.

 

TURMERIC POWDER- 1/4  TSP

 

CORIANDER POWDER-  1 TSP

 

CHILLI POWDER-  3/4  TSP

 

OIL-  1 TBSP

 

 

FOR  TEMPERING

 

GHEE-  2 TSP

CUMIN SEEDS-  1 TSP

ASAFOETIDA-  1/2  TSP

CURRY LEAVES- 1 SPRIG

CHOPPED CORIANDER LEAVES.

METHOD

Rinse moong dal and steam cook for three whistles.

Wash and peel carrot and potatoes and chop to small cubes. Chop onions,tomatoes and brinjal. 

 

In a pan heat oil and saute onion, add salt saute potatoes,carrot till the veggies turn soft. At last add tomatoes and saute till it turns mushy.

 

Add all the spice powders and saute till the oil begins to leave the sides of the pan. Add little water over this and cook for few minutes.

 

Now add in boiled moong dal and simmer in mild heat for few minutes and  switch off.

Prepare the seasoning and add it to the moong dal mixture. Add lemon juice and chopped coriander leaves and mix well

GINGER / INJI THEEYAL

 

INGREDIENTS  TO  GRIND

COCONUT GRATINGS-  1 CUP

GRATED  GINGER- 4 TSP

OTHER INGREDIENTS

 

COCONUT OIL-  1  TBSP

 

MUSTARD-   1 TSP

FENUGREEK SEEDS- 1 TSP

RED CHILLIES- 2 NOS

SHALLOTS-  10- 12 NOS

CURRY LEAVES-  1 SPRIG

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE-  

TAMARIND- LEMON SIZE

METHOD

In a pan heat 3 tsp of coconut oil and saute coconut gratings till it turns slightly brown in colour and switch off. In the same pan add grated ginger and fry for few minutes and switch off the stove.

Grind the sauteed ingredients to little coarse paste using little water and keep it aside.

Heat a table spoon of coconut oil and add mustard, when it starts to splutter add fenugreek seeds,red chillies,curry leaves,shallots and saute till the shallots turn translucent.

 

Add all the spice powders and saute for few minutes. Add tamarind syrup over the shallots and spice powders.

 

Boil till the raw smell of the tamarind syrup goes off. At last add coconut and ginger paste.

 

Boil till the paste blends well and thickens. 

 

BEANS MOONG DAL CURRY

 

 INGREDIENTS

 

BEANS-  500 GRAMS

 

MOONG DAL SPLIT - 2 TBSP

COCONUT GRATINGS-  1 1/2 TBSP

 

GARLIC CLOVES-  3 NOS

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR TEMPERING

OIL-  1 TBSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

RED CHILLIES-  2 NOS

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

METHOD

Wash and chop beans. Boil chopped beans along with split moong dal and salt till the veggie is cooked. Don't make the lentil mushy,

Grind coconut gratings and garlic cloves and keep it aside.

In a pan heat oil add mustard. When it starts to splutter,add red chillies,curry leaves,asafoetida and turmeric powder.

Add the ground coconut and garlic mixture over the seasoned ingredients. Saute till the raw smell of the garlic goes off completely

 

Add boiled beans and moong dal over the sauteed coconut paste and mix well.

 

 

 

CORN FLOUR HALWA / KARACHI HALWA.

           

      
                               

 I tried this halwa for the first time yesterday and it turned out well. Proportion of ingredients is very vital for the consistency and texture.I have seen this halwa in various hues but I always prefer orange colour. 

 

INGREDIENTS

 

CORNFLOUR-  1 CUP

 

GHEE-  1/4 CUP

 

WATER-  3 CUPS

 

SUGAR-  3 CUPS

 

WATER FOR DISSOLVING SUGAR-  2 CUPS

 

ORANGE FOOD COLOUR=  1/4 TSP

 

CARDAMOM POWDER-  1/2 TSP

 

CHOPPED NUTS-   1 TBSP 

METHOD

Mix 1 cup corn flour in 3 cups of water along with food colour and keep it aside.

Dissolve 3 cups of sugar in two cups of water. Place the dissolved sugar on the stove and heat it. Check for the sticky consistency and switch off.

Now gently add the cornflour mixture over the sugar syrup and simmer in mild heat. Cornflour mixture will slightly start to thicken.

Now add a portion of ghee and keep stirring. To check the right consistency,drop a small portion of the halwa on a plate. If you are able to roll it into ball, then the halwa has reached the right consistency.

 

Otherwise keep stirring and adding ghee in between.  Add in the cardamom powder and mix well.

Transfer the cooked halwa to a greased plate and add chopped nuts over it.

 

Allow it to rest for an hour and slice it to equal squares. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAJJIGA PULUSU

 

This is yet another tasty buttermilk gravy from Andhra Pradesh. It is also called majjiga charu. There are are varied methods of preparing this gravy. Any vegetable like cucumber,okra,bottle gourd can be used. I have used chayote in this recipe. 

INGREDIENTS

BUTTER MILK- 2 CUPS

CHAYOTE -  1 BIG

WATER FOR MIXING

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

INGREDIENTS TO GRIND

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES- 3 NOS

GARLIC CLOVES- 3 NOS

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1/2 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 1/4 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a bowl add butter milk,salt little water,turmeric powder and whisk to smooth mixture and keep it aside.

 

Wash,peel and chop chayote and boil it. Keep the cooked veggie aside.

In a blender add coconut gratings,green chillies,garlic cloves and little water and grind to smooth paste.

Heat oil in a pan and add all the ingredients cited in the column ' for tempering'. After tempering switch off the stove.

Add the whisked curd mixture and ground coconut paste,cooked veggie and  simmer in mild heat till the ingredients blend well.  Don't boil too long after adding coconut paste as it will start to curdle.

Garnish with chopped coriander leaves.

 

SWEET WHEAT FLOUR DOSA

 

 

This dish can be prepared in a jiffy with staple ingredients available at home. As a child this was my favorite evening snack. The pleasant aroma of jaggery and cardamom wafted through the air as my mom made this delicious dosa. 

 

INGREDIENTS

 

WHEAT  FLOUR-  1 CUP

 

GRATED JAGGERY - 3/4  CUP

 

RICE FLOUR-  1/4 CUP

 

COCONUT GRATINGS-  2 TBSP

 

CARDAMOM POWDER- 1/4 TSP

 

A PINCH OF SALT

 

WATER FOR MIXING BATTER

 

GHEE-   1 TBSP

 

 

 

 

METHOD

 

In a wide bowl add wheat flour,rice flour,coconut gratings,powdered jaggery,water,cardamom powder and mix well to dosa batter consistency.

Heat pan and smear ghee. When it is hot enough,spread the batter, and drizzle ghee and allow it to cook.

Then gently flip it to the other side and cook for few minutes. 

 

 

 

 

GUMMADIKAYA KURA / ANDHRA STYLE PUMPKIN CURRY

 

INGREDIENTS  TO GRIND

 

COCONUT GRATINGS-  2 TBSP

 

RED CHILLIES-  5 NOS

 

WHITE SESAME  SEEDS- 2 TSP

 

 

OTHER INGREDIENTS

 

PUMPKIN-  500 GRAMS

 

SPLIT YELLOW MOONG DAL-  2 1/2 TBSP

SALT TO TASTE.

FOR SEASONING

SESAME OIL-  1 TBSP

MUSTARD- 1 TSP

CUMIN SEEDS- 1 TSP

SPLIT  URAD DAL- 1 TSP

GRAM DAL- 1 TSP

RED CHILLIES-  2 NOS

CURRY LEAVES- 1 SPRIG

METHOD

Wash and chop pumpkin to cubes and boil along with salt till it becomes soft. Cook moong dal in a separate pan. Don't cook it to mushy consistency.

 

Grind coconut gratings,red chillies,sesame seeds to fine paste using little water. 

Heat sesame oil in a pan. When it is hot add mustard,when it starts to splutter add the lentils,red chillies,cumin,curry leaves.

Over the seasoning add the ground paste saute till the raw smell goes off.

Add boiled pumpkin and cooked moong dal over the sauteed paste and mix well.

 

MINT / PUDINA MATHRI

 

 

Mathri is an excellent evening snack. I have tried different varieties of mathri but I found mint variant to be more flavoursome with refreshing flavour of mint leaves. 

INGREDIENTS

MAIDA FLOUR-  1 1/2 CUPS

MINT LEAVES- 1/2 CUP

GREEN CHILLIES- 2 

CRUSHED PEPPER- 1 TSP

CUMIN SEEDS- 1 TSP

SALT TO TASTE

GHEE-  1 TBSP

OIL FOR FRYING.

WATER FOR KNEADING DOUGH

METHOD

Wash mint leaves and grind it along with green chillies to fine paste using little water.

In a wide bowl add maida flour,mint paste,salt,crushed pepper,cumin seeds,ghee and requisite amount of water and knead to tight dough.

Divide the dough to equal sized balls. Roll each ball to small chapatis.

Using a fork or needle poke holes on the chapatis to avoid puffing. This process prevents acumulation of air keeps the mathris crisp.

 

Heat oil in a pan and fry the rolled chapatis  on both the sides till crisp. 

Allow it to cool and store it in a air tight container.

 

LADY'S FINGER / VENDAKKAI PULI KULAMBU

 

INGREDIENTS  TO GRIND


CHOPPED TOMATOES- 2 NOS


CHOPPED ONIONS-  2 NOS


COCONUT GRATINGS- 1 1/2 TBSP


GARLIC CLOVES-  5 NOS


CUMIN SEEDS-  3/4  TSP

 

 

 OTHER  INGREDIENTS


LADY'S  FINGER/  OKRA-  8-9 NOS


TAMARIND-  LEMON SIZE


TURMERIC POWDER-  1/4 TSP


CHILLI POWDER- 3/4 TSP


CORIANDER POWDER- 1 1/2 TSP


SAMBAR POWDER-  2 TSP


SALT TO  TASTE

 

 

FOR SEASONING


SESAME OIL- 2 TSP


URAD DAL- 1 TSP


MUSTARD- 1 TSP

 

CUMIN SEEDS- 1 TSP


FENUGREEK- 3/4 TSP


RED CHILLIES- 2 NOS 

 

METHOD


In a pan add a 4 tsps  of oil and add chopped lady's finger and fry till becomes crisp and keep it aside.


In the same pan fry chopped tomatoes,chopped onions, cumin,garlic cloves,coconut gratings till the raw smell goes off. Grind to fine paste on cooling using little water.


Soak tamarind in warm water and extract syrup.

 

In a pan add a tbsp of oil and transfer the ground contents and simmer in mild heat. Add salt,turmeric powder,coriander powder,chilli powder,sambar power and saute till the spice powder blends well with the paste.


Add tamarind syrup over sauteed paste and boil well till raw smell of the tamarind goes off completely.


Now add the fried lady's finger and boil for few minutes and switch off.


Prepare seasoning by heating  sesame oil. Add mustard when it starts to splutter add urad dal,fenugreek seeds,cumin,curry leaves and switch off.

Add the seasoning to the kulambu and mix well.