SPRING ONION / SCALLION GRAVY

                                             

 

 I have used spring onions in manchurian,noodles and other dishes,but never prepared a main dish involving the same.There is nothing special in this curry, except for the distinct flavour of spring onions,which heightens the flavour profile.Always use fresh spring onions,for best result.You can pair it with chapati,puri,naan,kulcha and plain rice.

 

INGREDIENTS  :

 

SPRING ONION-  1 BUNCH

 ONIONS- 2 NOS

TOMATOES- 2 NOS

GRAM FLOUR- 2 TSP

RED CHILLI POWDER- 1/2 TSP

CORIANDER POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

GINGER GARLIC PASTE- 1 TSP

CORIANDER LEAVES CHOPPED

OIL- 1 TBSP

CUMIN SEEDS- 3/4 TSP

SALT TO TASTE

 PROCEDURE :

 

1 . Wash wipe and chop the green tops of the spring onion and keep it aside. Chop the bulb portion and keep it separately.

2. Heat oil in a pan and splutter mustard seeds. Add chopped onions,chopped bulb portion and saute after adding salt.

3. Add chopped tomatoes over the sauteed onions and saute till it turns mushy.

 

4. Now incorporate all the spice powders and fry till the raw smell evades completely.

 

5. Add some water over the mushy mixture and transfer the chopped spring onion pieces to it and boil for a couple of minutes.

6. Make a slurry of gram flour and water and add it to gravy and boil for a minute and switch it off.

 

7. Garnish with chopped coriander leaves and serve. 

 

 

 

 

 

 

DONDAKAYA PACHADI ( Coccinia chutney )

 

 

 

 

 

 

An authentic Andhra meal is never complete without pachadis,podi and pickles.This pachadi too is an Andhra recipe involving ivy gourd.My mother learnt this recipe from her friend, many decades ago. My mother doesn't incorporate lentils,but I preferred it for the volume and texture. This is my personal favorite and love to have it with steaming hot rice with a dollop of ghee.

 

 

 

 

 

INGREDIENTS :

 

 

COCCINIA-  250 GRAMS

 

URAD DAL-  3 TSP

 

GRAM DAL-  3 TSP

 

RED CHILLIES-  5 NOS

 

CUMIN SEEDS-  1/2 TSP 

GARLIC CLOVES- 5 NOS

TAMARIND- SMALL PIECE

SALT TO TASTE

OIL-  4 TSP

FOR TEMPERING :

OIL-  2 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 3/4 TSP

 CURRY LEAVES- 1 SPRIG

 

 

PROCEDURE  :

 

 

 

1. Wash and wipe the veggie and trim off the ends with a knife.

2. Slit the coccinia into two halves and keep it aside.

3. In a pan heat 2 tsp of oil . Roast lentils,cumin seeds,red chillies till crisp and allow it cool. On cooling,grind to a  coarse mixture.in a mixer jar.

4. In the same pan,add remaining tsp of oil and saute the slit veggie pieces,tamarind and garlic cloves. Add salt over it and saute till it becomes soft.  

  

5.Now transfer the sauteed veggie pieces to the mixer jar containing the coarse lentil mixture and blend it.

6. Sprinkle water inbetween while grinding,if required. Don't grind it to smooth  paste.

 

 

 

7. Prepare the seasoning by heating oil in a pan. Splutter mustard seeds,cumin seeds,throw curry leaves and sprinkle asafoetda and switch off.

8. Add the seasoning to the pachadi and serve.

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KURKURE

 

 

I always prepare different kinds of murukku- South Indian savory snack, during festivals.This Diwali,I decided to attempt Kurkure - a crispy savory snack comprising gram flour,rice flour embellished with varied spices. I always fancy store-bought kurkure and chips,but considering the additives and preservatives used in it,I have decided to cut down on the intake of the same. There is no fixed recipe for this snack,hence you can have it your way. Though the snack was not on par with the store bought ones,I thoroughly loved my version. Hence,it is my take on Kurkure !

 

 

 

 

 INGREDIENTS :

 

GRAM FLOUR- 2 CUPS

RICE FLOUR- 1/2 CUP

CRUSHED PEPPER- 1/2 TSP

GARAM MASALA- 1/4 TSP 

AAMCHUR POWDER-  1/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/8 TSP

HOT OIL -  1 TBSP

PROCEDURE :

1.Sieve gram flour and rice flour separately and keep it aside. 

2. In a wide container transfer both the flour and add salt and mix well.

3. Now add in all the spice powders one by one over the flour and mix well.

4. Add hot oil,water to the flour and knead to a tight dough.

5. Heat oil in a pan. Always maintain medium heat while frying snacks. Drop a small portion of dough in the hot oil. If it pops up,then the oil is at right temperature for frying. 

6. I have a vegetable chopper with big holes. I took a small portion of the dough and rubbed it against the hole to get the kurkure shape. If your dough is bit hard,then sprinkle some water to loosen it.

7. Fry till it turns golden brown on both the sides. Slide the fried kurkures on a kitchen towel to absorb excess oil . On cooling transfer it to an air-tight container.

 

MYSORE PAK

 

 

 

 

After Adhirasam,I consider Mysore pak,as the toughest sweet to prepare.Whenever,I attempt this sweet , I become apprehensive about the final outcome. But I'm really glad that I have mastered the technique of preparing perfect Mysore pak. You have to exercise great caution ,while preparing this sweet,as there is no scope for fine tuning or salvaging. If the consistency of sugar evades,the mysore pak will crumble and you

won't get the perfect texture and shape. I'm really elated that I have prepared perfect Mysorepak for this Diwali !

 

 

 

 INGREDIENTS :

GRAM FLOUR-  1 CUP

GHEE- 1 CUP

SUGAR- 1 CUP

WATER- 1/2 CUP

PROCEDURE  :

1. Sieve gram flour and keep it aside. In a pan add a teaspoon of ghee and fry the sieved flour  till nice aroma emanates and switch off.

2. Melt 1/2 cup ghee in a pan till warm. Don't melt ghee in high flame.Slowly add the roasted gram flour to warm ghee (1/2 cup) and whisk well to a smooth consistency. Reserve the other half cup of ghee and use it while stirring.

3. Heat water in another pan and dissolve sugar. Keep stirring till it reaches one string consistency.

4. Now turn the flame to sim and transfer the gram flour and ghee mixture and keep stirring till the mixture becomes frothy. Keep adding the 1/2 cup of ghee in between.

 

5.  At one stage,the mixture will thicken and leave the sides of the pan. At this stage,switch off the stove.

6. Transfer the same to a greased container and spread evenly.

7. Allow it to cool for 20 minutes and cut it to pieces.

 

 

 

SPICY SWEET POTATO CURRY

 

Sweet potato is replete with fibre,antioxidants and vitamins. Since this veggie is low on glycemic index,even diabetic can consume it. I have posted a couple of dishes involving sweet potato,on this blog. This is yet another spicy preparation with this veggie.Normally,I deplore sweetness in any kind of curry,hence made it spicier by adding two variants of chilli- green and red. If you can't tolerate spice,then you can skip either of the two. Pounding garlic,green chiilies and curry leaves in a mortar and pestle gives an unique flavour. 

 

INGREDIENTS TO POUND COARSELY :

GREEN CHILLIES- 2 NOS

GARLIC CLOVES-  4-5 NOS

CURRY LEAVES-  2 SPRIGS

INGREDIENTS TO DRY ROAST & GRIND COARSELY :

CORIANDER SEEDS- 4 TSP

URAD DAL- 2 TSP

GRAM DAL-2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 3 NOS

DRY COCONUT SHREDDED- 1 1/2 TBSP

OTHER INGREDIENTS :

SWEET POTATO-  400 GRAMS

ONION- 2 NOS

MUSTARD- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

COCONUT OIL-  1 TBSP

SALT TO TASTE

PROCEDURE :

1. Wash sweet potato thoroughly and wipe it. Steam the potatoes with peel for two whistles and switch off. 

   

2.  On cooling,remove the peel and chop it into cubes and keep it aside.

3. In a pan heat oil and splutter mustard seeds. Then add chopped onions,curry leaves over it along with salt and saute till the onions turn translucent.

 

 4. Add the coarsely pound mixture of green chillies,garlic cloves and curry leaves and saute till the raw smell evades completely.

5. Now transfer the chopped potato pieces and blend well. Add turmeric powder and saute for a minute.

6. Now sprinkle the coarse powder over the sauteed veggie and simmer in mild heat for a couple of seconds and switch off.

  

BLACK CHICKPEAS SUNDAL

Sundal is a nutritious snack popular in South India. Any kind of legume or lentil is used in preparing this dish. Steamed lentils/ legumes is tossed over a simple seasoning and enriched with generous coconut shavings. It is either spiced up with sundal podi- a mild spicy powder or with green chillies/red chillies and minced ginger. In this sundal,I have used the podi for the mild spicy flavour I prepared this sundal on the auspicious occasion of  Ayudha Puja

 

 

 

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INGREDIENTS :

STEAMED CHICKPEAS-  2 CUPS

SALT TO TASTE

COCONUT SHAVINGS- 2 TBSP

CHOPPED CORIANDER LEAVES FOR THE GARNISH

FOR TEMPERING :

OIL-   4 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA-  3/4 TSP

CURRY LEAVES- 2 SPRIGS

SUNDAL PODI- AS REQUIRED

FOR SUNDAL PODI :

CORIANDER SEEDS-  3 TSP

GRAM DAL- 2 TSP

RED CHILLIES- 4 NOS

PROCEDURE :

1. Soak black chickpeas overnight or four 8 hours. After soaking,drain the water and keep it aside.

2. In a pressure cooker,take the soaked chickpeas,salt and fresh water and cook for 4-5 whistle.

3. Prepare the sundal podi by dry roasting the ingredients and blending to a fine powder.

4. Prepare the seasoning by heating oil and crackle mustard seeds,split urad dal,asafoetida curry leaves.

5.Transfer the steamed chickpeas over the seasoning and toss in mild heat for a minute and switch off.

6.Sprinkle sundal podi and coconut gratings and toss for a minute and switch off. Take care not to burn the coconut.

 

7. Garnish with chopped coriander leaves and serve.