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Archive for June, 2011

Lamb Mince Kababs

Lamb Mince Kababs

 Ingredients

Lamb mince/Kheema – 250 gms

Chana dal/Pachhi senaga pappu – 3 tbsps soaked

Onion – 1 roughly chopped

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Salt to taste

Turmeric powder – 2 pinches

Garam Masala – 1/2tsp

Egg – 1 only white

Corn flour – 5 tbsps

Fresh coriander – a handful chopped

Oil for deep fry

Method

Wash and drain the mince well and place in a pressure cooker,add the soaked chana dal,red chilli powder,salt turmeric and ginger garlic paste and mix well.add 1 cup of water and cook upto 3 whistles.

Boiled mince

Open and cool,if water exists place on the heat till it evaporates.

Now add chopped onion,fresh coriander,garam masal and grind(Coarsely) to a paste .Remove into a bowl and add egg white, corn flour  and a pinch of salt and mix well.

Heat oil for deep frying and grease your palms and make patties/kababs and fry on med heat in hot oil till brown.

Drain on paper towels .

Mince Kababs

Serve hot as a side dish or snack.Tastes good with a chappati and salad  prepared as a roll or wrap.

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Pappulapodi/Putnalu Podi Perugu Charu

Pappula podi Perugu Charu

 Ingredients

Yoghurt/Curd/Perugu – 2 cups whisked

Onion – 1 small sliced

Green chilli – 2 slit

Curry leaves – 2 sprigs

Priya Rasam Powder – 2 tsps

Ginger garlic paste – 1/2 tsp

Salt to taste

Turmeric powder – 1 pinch

Fresh coriander – 2 tbsp chopped

Roasted chana dal powder/Pappula podi/Putnalu Podi – 3 tbsps

For Tempering/Talimpu

Oil – 1 tsp

Mustard – 1/4 tsp

Red dry chillies – 2 slit

Curry leaves 1 sprig

Garlic cloves 2 crushed

Method

Take a large mixing Bowl and place the whisked Yoghurt and add 3-4 cups of water,salt,pappula podi,rasam powder,turmeric,chopped onion,greenchilli,curry leaves,half of fresh coriander,ginger garlic paste and whisk well.

Pour into a cooking vessel and place on a low heat and continue stirring for 5-6 mins till you can see smoky vapours on the spoon and turn ogg heat and immedietely transfer into the serving bowl.

If you leave on the stove top it gets curdled.

Pappula podi Perugu Charu/Rasam

Now prepare tempering by heating oil and frying the remaining ingredients and add to the prepared pappula podi perugu charu/rasam.Add the remaining fresh coriander lastly.

This is a cool dish for hot summers…with all the goodness of yoghurt and onion.

This dish prevents Heat strokes.

Serve with plain white rice and Pappads/Appadalu/Fryums

Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.

Ingredients

Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices

Method

Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora

 

Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis

 

Bottlegourd Dalcha/Biryani Side Dish

Bottlegourd Dalcha

 Dalcha is Prepared in many ways,It is a stew with Meat,Vegetable and Lentils slightly spicy and Tangy.A perfect side dish for Biryani.And Sometimes done only with Brinjals and Bottle gourd with Chana dal too is a great tasting Dish.Now tried with only Bottle gourd with combination of ToorDal and Chana Dal….A delicious dish which goes well with even white rice and any fry.

Ingredients

Toor dal/Kandi pappu – 1/2 cup

Chana Dal/Pachhi senaga Pappu – 1cup

Bottle Gourd/Sorakai/Kaddu – Peeled and cut into semi circles – 1 big bowl

Onion – 1 large – chopped

Green chillies – 5

Curry leaves – 2 sprigs

Cinnamon/Dalchina Chakka – 2 ” piece

Ginger Garlic Paste – 1 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 3 tsps

Red chillies Dry – 2 slit

Tomatoes – 1 large sliced

Tamarind – small lemon size soak and squeeze juice and keep

Garam masala – 1/2 tsp

Fresh Coriander and Mint leaves – 1 cup chopped

Method

Step – 1

Wash and boil the dals together with a tsp of oil in a pressure cooker till done and keep.

Heat another pan and add oil,as it gets heated drop in the cinnamon piece,red chillies,stir and add chopped onion,green chillies,curry leaves and fry well.

Now add the ginger garlic paste and fry till slightly brown,then add the bottlegourd pieces and saute for 4-5 mins,and sprinkle the red chilli,turmeric,coriander powders and salt and combine well.

Add the chopped tomatoes and cover few mins on low ,as you can see oil coming off add 2 cups of water and cook till veggies are soft.

Now add the cooked and mashed dals to the pan along with the tamarind juice and bring to a boil.

Add garam masal and chopped fresh herbs and adjust the salt and any water to required consistency and simmer 3-4 mind and turn off heat.

The Tasty Biryani Side Dish Is Ready To Go..The fresh herbs gives this dish a unique flavour.

Serve with Chicken or Mutton Biryani or Any Rice Specials…

Baby Idlis/Sambhar Idlis

Baby Idlis/Sambhar Idlis

 These Idlis are so cute and soft,my kids just love them.These Idlis are prepared with the same batter which i use to make Dosas or normal Idlis at my Home.Just by using this Idli Tray with small slots makes the difference in the looks and kids will love them.These Idlis can be served with Sambhar and is easy to eat so called as Sambhar Idlis.

For the batter

Urad Dal/Split black gram/Minappapu – 1 cup

Rice ( I used normal raw rice) – 3 cups

Cooked rice  – 2 tbsps

Baking soda – 1 pinch

Salt to taste

Method

Wash and soak the dal and rice together for atleast 6 hours.

Now drain off the water and wash again,add the cooked rice and little water ,then grind to a smooth paste as for how we do for dosa batter.

Remove into a airtight container and keep for fermentation over night.

The next day, mix the batter well and take the required batter into a bowl and add few spoons of water,a pinch of soda and salt and combine well.

Grease the Idli Tray as this one and pour the batter with a small spoon/tea spoon.

Baby Idli tray and Batter

Place this in the Idli Cooker.I placed this in the steamer basket in the rice cooker and placed the lid and placed the cooker vessel on stove top.But doing this way only 1 tray at a time is done.I did this way to avoid the steam to get around the idlis and which makes them wet somtimes.

Steamer Basket to place the Idli Tray

As the Idlis are small they just cook in 5-7 mins.Check for doneness with your finger,if you touch and nothing sticks to it,it is done.Take care while opening the lid as there is hot steam inside.

Remove when done and cool for 2 mins and remove each idli with a tsp.

Prepared Baby Idlis

Baby Idlis

 Serve them with your fav Chutney or Sambhar.See Recipes For Chutneys or Sambhars in the Categories Filed in my blog.

Baby Idlis Served with Sambhar.

Sambhar Idlis

 Enjoy This dish as breakfast or Lunch or Brunch or Dinner….Any time This becomes  a meal when served with vegetable sambhar/sambar or Pappu charu..An energy boosting dish..Enjoy.

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