Tuesday, January 31, 2012

Kandi Pachadi | Thuvaram Paruppu Thogyal | Toor Dal Chutney

As I mentioned in my previous post I'm stuck with arranging my house for In-Laws. All I want to do is make them feel comfortable in our house. I'm all most done & gearing up on making some recipes ahead to blog uninterruptedly. 
Today I wanted to share a Andhra delicacy "Kandi Pachadi"with you all. This chutney goes well with rice & dollop of ghee. I love it having as a side for roti & naan too.

 I have some more to share with you all too.... I have started my own photography page on Facebook - Sree's Photography Do check it out friends. I would love you all dropping by there & reviewing me.

1 Cup toordal 
Red chilli 4 or 5 ( Depending on your spice level)  
1 Tsp jeera seeds 
1 Tbs tamarind pulp 
1 Tbs oil
1 Tsp mustard 
1 Tsp jeera 
1 Red chilli
1 Tbs oil
Heat a pan with oil & add toordal, red chilli's, jeera. Fry them till toor dal slightly changes it color Remove from heat & cool them for some time. 
Grind fried ingredients along with tamarind & salt.Grind it coarsely by adding little water.
Heat a pan with oil & to that add mustard, jeera & red chilli's to it. Once mustard starts jumping add hing and switch off heat. 
Take chutney in a bowl & mix seasoning to it.Chutney is ready to serve. 


1.You can add little more water while grinding chutney if it is too dry. 
2.Chutney can stay good for 3-4 days when refrigerated. 

Wednesday, January 25, 2012

Pudina Idli / Mint Idli

I thought of making some thing special for this republic day.. But you know I'm all time busy with cleaning & setting house for my In-Laws who are coming next month.This is a old post I made for Independence day & reposting it for republic day. 

Coming to recipe these Idli's are filled with flavor of pudina/mint in every bite. If you allow the batter to ferment a bit for one day it tastes even better. 
You can serve them for breakfast or dinner along with coconut or peanut chutney.

For Idli
11/2 of urad dal
3 cups of Idli rava
For Stuffing
1 Cup pudina finely chopped
2 green chili's
1 cup finely chopped onion
Carrot for garnishing (optional)
Soak urad dal overnight or attest for 6 hrs to 8 hrs. Soak the rava for 1hr.
Grind dal to a fine paste. Now squeeze water from rava and add to the batter. Now add salt to the batter and mix it well.
*** Allow the batter to ferment for 1 day to get better taste. You can make atleast 40 Idlis with this measurement. 

For Mint Idli  
Mix mint, onion & green chili's to the batter. 
Now greese idli plates with little ghee ( Idlis won't stick to the plate. They come out clean.) and fill plates ith batter.Garnish with carrot on top if you like.
Heat the idli cooker with 11/2 cup of water & place the idli plates inside. Close it with a lid. & allow it to cook for 20mins to 30 mins.

Switch of heat and allow it to cook. Now remove the idli's and serve them with Ghee. 

Out Come: Those Idli's were heavenly. 

Egg Shells

This pic goes to Susan's Black and White Wednesdays !

Friday, January 13, 2012

Besan Ladoo

Happy Sankranti/ Pongal Friends... 

I was just breaking my head on what should I do for Sankranti. Giving a end to my thoughts I decided on making " Besan Ladoo" becoz hubby dear loves them. 
My mom use to make "Ariselu & Murukulu" for this festival. I don't know if there is any relation to "Ariselu" & to this festival, but all our neighbors would be busy making them. 
I was planning for drawing some "Rangoli" tomorrow in my balcony so that I won't be missing any part of the festival in US. I know we can't replace India, still got to adjust with our customs in new environment.
Adapted this recipe from Manjula's Kitchen.I followed her recipe & it came out perfect. 

Ingredients :
1 Cup besan/ Senagapindi / Kadalai Maavu flour
1/2 Cup ghee melted 
1/2 Cup sugar
1 Tsp elachi powder
2 Tbs sliced cashew
1 Tbs sliced almond for garnish (Optional)

Heat a pan with 1 tbs ghee. Add besan to pan & keep stirring it. Besan will turns golden color or a nice aroma comes once it starts turning golden color. 
Switch off heat and cool besan till you can handle it with your hand.Mix sugar, elachi & cashew to besan. Now add the rest of ghee to the mixture & mix the ingredients well.Now take a hanfull of mixture & shape it in to a ladoo. Repeat the same with rest of the mixture.Now dip them Garnish them with almonds on top & ladoo is ready to serve. 

Note :
1.Some time the mixture will be to dry to roll on, sprinkle little say 2tsp milk and it will be easy to roll on. 

3. Once ladoo are rolled you can dip them in ghee for a perfect taste or you can just add the ghee as I have done.
4. Add 3/4 tsp of sooji if you are using plain besan.

Tuesday, January 10, 2012

Gobi Manchuria

Here comes my first post of 2012. I have to say whole heartedly that 2011 was a blast & we (Me & Hubby) rocked every minute of it.On my personal end I have blogged for most of the year, improved in photography & top of all I lost 7kgs of weight. Got to see what's there in store for me this year :)

For crisp gobi 
1 Medium Gobi
2 Tbs all purpose flour
2 Tbs corn flour
1 Tbs rice flour
1 Tbs ginger garlic & chilli paste
Oil for deep fry
For gravy 
1 Tbs garlic minced 
1 Tbs ginger sliced 
1 Medium onion
2 Green chilli's finely chopped
3 Tbs tomato ketchup 
2 Tbs chilli sauce
1 Tbs brown sugar
1 Tbs soya sauce
2 Tsp vinegar
1 Large tomato puree
2 Tbs chilli powder (Adjust acc. taste)
3 Tbs oil
Spring onion for garnish

For crisp gobi
Heat a vessel with water.Meanwhile cut gobi into florets & add  gobi to hot water & boil them for 10mins.Stain water & allow gobi to cool. 
In a bowl mix rice, corn, all purpose flour. Add salt & ginger-garlic & green chilli paste to bowl. Mix all ingredients with little water till you get a paste consistency.
Heat oil in a pan. Dip gobi florets in flour mix and add them to oil. Deep fry them crisp & stain them on kitchen towel. 

For gravy
Heat a pan with 3tbs oil. Add garlic & fry it till the raw smell goes. Then add ginger, green chilli & onion to pan.Fry them till onion becomes transparent.Then add ketchup, vinegar,soya sauce, chilli sauce & sugar to pan. Mix them well & allow it to cook for 3mins. Add tomato puree to pan along with salt & chilli powder.Cook for 10mins with a closed lid.
Now add the fried gobi to gravy & mix it well.Garnish it with spring onion on top and serve it warm. 

1.You can add capsicum with onions for a crunchy bite. 
2. For a less fat version avoid deep frying of gobi. Grill them or microwave them till they become crisp. 
3. You can avoid frying of gobi totally & can replace it with boiled gobi.

I made ghee roti's & served with onions on side. 
***To round up it was irresistible & just tasted like a dhaba version.