Tomato Dal/ Tomatoes cooked with Yellow Lentils and Spices

Dal – rice with little ghee on top, served with crisps is one of the heavenly combination. I always experiment with dal and sometimes a simple dish is all it takes to lift your spirit and make you feel warm and cozy. Dal Makhani, Dal Tadka, Dal Fry, Garlic Dal, Aloo-gobi Dal there are different types of Dal. Today I am going to share Tomato dal or Pappu tomato recipe which is Andhra Style available in most of the Andhra restaurants where they serve it with Andhra Tali. Andhra Cuisine is one of my favorites because its full of spices and flavors.

Tomato Dal/ Tomato cooked with yellow lentils

Ingredients:

  • Yellow lentils- 1 cup
  • Tomatoes- 2
  • Onion- 1
  • Green chillies- 3
  • Ginger- 1 tbs (finely chopped)
  • Turmeric powder- 1/2 tbs

For tampering:

  • Ghee- 1 tbs
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Garlic- 4 cloves (chopped)
  • Red chillies- 2
  • Asafoetida- Generous pinch
  • Curry leaves- 1 strand (about 8-10 leaves)

Preparation:

  1. Pressure cook dal, mash it and keep it aside
  2. In a heavy bottomed pan add the ingredients under ”For Tampering” and fry for few seconds now add green chillies, chopped onions and fry them until they turn translucent
  3. Now add chopped tomatoes and stir fry a little
  4. When the tomatoes are soft add the mashed dal and a cup of water along with turmeric and salt to taste
  5. Cook this mixture in a low flame for 10 minutes if needed add little extra water
  6. Serve it hot with hot rice and papad. Potato stir fry goes very well with this combination.

Black Gram Dosa/Sada Dosa

Urad dal/uddina dosa is popular south Indian breakfast item. The batter can also be used for preparing idli, by adding a little water to the same batter dosas can be prepared. We prepare it once a week, crispy dosa with chutney, sambar or potato stir fry (bhaji) makes it more tasty. I am going to share the restaurant style, finger licking good, crispy golden brown dosa recipe.

Sada Dosa/Black Gram Dosa

Ingredients:

  • Black gram/Urad dal – 1/2 cup
  • White rice- 3 cups
  • Fenugreek seeds- 1/2 tbs
  • Salt

Preparation:

  1. Soak black gram and white rice separately for 3-4 hours (fenugreek seeds can be soaked along with rice)
  2. Now grind the black gram into very smooth paste by adding little water and keep it aside
  3. Grind white rice and fenugreek with little water, but make sure that it is not as smooth as black gram mixture
  4. Add these 2 mixtures together in a big vessel along with little salt and mix well
  5. Keep it overnight for fermentation
  6. Your batter is ready for preparing dosas, serve it hot with side dishes

Breadfruit Curry with Yogurt

Breadfruit is a common vegetable used in South India, mainly in Mangalore side it is very popular. This vegetable tastes fresh, juicy and has got a lot of flavor in it. Breadfruit sambar and curry are usually prepared for marriage events.Tt is called as ”Puli Kajippu” in local language ‘Tulu’ and ”Majjige Huli” in ‘Kannada’, “Mor Kuzhambu” in Tamilnadu, ‘Pulissery’ in Kerala. The techniques and few ingredients change from place to place. The recipe which I am going to share here is pure Mangalorean yogurt curry, a traditional dish- must in functions and festivals.

Deevi Halasu Majjige Huli/Breadfruit Curry

Ingredients:

  • Breadfruit- 1 ( peeled and cubed)
  • Yogurt- 1 cup
  • Grated coconut- 1/2 cup
  • Green chilly- 2 (or more if you want it to be spicy)
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Tampering: Ghee, mustard seeds, curry leaves, curd chilly

Preparation:

  1. Boil the vegetable in a vessel with a cup of water or more
  2. Grind coconut, turmeric powder, green chilly and cumin seeds into smooth paste by adding little water
  3. When the vegetable is almost boiled add the ground paste, salt and let it boil for 3-4 minutes
  4. Now add the yogurt, stir well and boil for another 3-4 minutes
  5. Tamper it well with the above mentioned ingredients and serve it hot with rice

NOTE: You can use any vegetable instead of breadfruit. For example: beans, white pumpkin, capsicum or okra.

Horse Gram Rasam Shots

Rasam is popular in India, it is perfect for any season. Rasam and rice for summer and rasam shots for rainy or winter season. Tomato rasam, tamarind rasam, pepper rasam, lemon rasam are few different types of rasam. Horse gram or Hurali has many health benefits and it is mainly used for kidney stone removal and lowering high blood pressure. I prepared rasam from this highly nutritious seeds, it is perfect for drinking as shots or with rice.

Horse Gram Rasam Shots

Ingredients:

  • Horse gram- 1/4 cup (soaked in water for 20 minutes)
  • Salt
  • Water
  • Green chilly- 2
  • Turmeric powder- a pinch
  • Tampering: Clarified butter/Ghee, mustard seeds, garlic, asafoetida

Preparation:

  1. Pressure cook soaked horse gram with a cup of water (around 5-6 whistles)
  2. Transfer it into a vessel and along with salt, turmeric powder, green chilly and little water boil it well
  3. When it is boiled take out the green chillies and tamper it with above mentioned ingredients
  4. Drink it hot or warm as rasam shots or serve it with piping hot rice and crisps

 

Spicy Onion Pancakes/ Khara Dosa

Spicy Onion Dosa or Khara dosa is a traditional South Canara (Udupi) recipe. This does not requires any side dish like chutney or sambar. This is very easy and simple breakfast. No fermentation is required. This dosa tastes better when served with lot of butter.

Spicy Onion Pancakes

Ingredients:

  • White Rice (dosa rice)- 1 & 1/2 cup (serves 2)
  • Red chilly- 2
  • Coriander seeds- 1/4 tbs
  • Salt
  • Onion- 1

Preparation:

  1. Soak the rice over night and in the morning grind it with red chillies, salt and coriander seeds along with little water into very smooth batter
  2. Now add chopped onion and bring the consistency of batter into water’s by adding enough water
  3. Now heat a non stick pan and spill the batter on that with the help of spoon. Do not press it like how you usually so for other dosa, here you will have to spill the batter so that it is thin enough to get crispy.
  4. Let it cook for sometime and turn it over
  5. Serve it hot with  a butter cube

Banana Stem Stir Fry

Did you know that almost all parts of banana plants are useful. Flower, raw banana, riped banana,stem can be eaten and banana leaf is used to cover the food items and steam. In India banana leaves are also used as plates on special occasions, it gives special aroma and taste to the food when eaten on it. Todays recipe is about banana stem, it is rich in fiber. If you are looking for low fat diet this is perfect. It is full of potassium too, it helps reducing the stomach pain and cleans the impurities in a natural way.

Banana Stem Stir Fry

Ingredients:

  • Banana stem, finely chopped- 2 cups
  • Red chilly- 3
  • Mustard- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Grated coconut – 1/2 cup
  • Olive oil- 1 tbs

Preparation:

  1. Clean and finely chop the banana stem. keep it aside soaked in water for few minutes
  2. Now in a blender, grind red chilly, coconut, turmeric powder and mustard
  3. In a deep pan add a tbs of olive oil and 1 red chilly broken into two pieces fry it well and add drained banana stem pieces along with a cup of water and salt
  4. Let it cook for 15 minutes now add the ground masala and mix well, let it cook for 5-8 minutes slowly in low flame
  5. Let all the water evaporate
  6. Serve it hot with rice and sambar or rotis

 

Ragi Rotti/Finger Millet Roti

Ragi or finger millet is an important part of a healthy diet. Twice in a week its good to have ragi for balanced and low carbohydrate diet. I usually go for instant or fermented dosa, roti and ragi balls. This recipe which I am going to share today is quite different from what I usually prepare. Rather than using the ragi powder directly I have boiled it in water and used to prepare soft rotis.

Ragi Rotti/Finger Millet Roti

Ingredients:

  • Ragi powder- 1 cup
  • Water- 2 cups
  • Salt
  • Onion-1
  • Coriander leaves- 1/4 cup
  • Green chilly- 2

Preparation:

  1. Take a deep pan and add water along with salt, let it start boiling before you add the ragi powder
  2. Now slowly stir the content and let the water evaporate and form soft ragi dough.
  3. Transfer it into a bowl using a spoon and let it cool a bit, add chopped green chillies, onion, coriander leaves, before you kneed it roughly
  4. Pluck out a small ball of dough and roll into round roti, or you can place this on a plastic and cover it with another plastic then press it hard with a big plate to get the round shape.
  5. Now transfer this to a pan and cook it for 2-3 minutes.
  6. Serve it hot with chutney or yogurt sprinkled with chat masala.

Ragi Rotti/Finger Millet Roti

 

 

 

Deevi Halasu Podi/Breadfruit Fritters

Breadfruit belongs to mulberry family, mainly found in South Asian coastal region. Its commonly called as breadfruit in English, divi halasu in Kannada and jeegujje in Tulu language. Breadfruit can be prepared into curry, stir fry, sambar, yogurt curry and more. Pakoda is one simple recipe which can be prepared for evening snacks. When I was a kid I believed that breadfruit and jack fruit are somehow related to one another, as they look somewhat similar 🙂

Deevi Halasu Podi/Breadfruit Pakora

Ingredients:

  • Breadfruit- Peeled and thinly sliced into triangles, 1 cup
  • Gram flour- 1/2 cup
  • Rice flour- 1/4 cup
  • Salt
  • Red chilly powder- 2
  • Asafoetida- 1 pinch
  • Oil for frying

Preparation:

  1. Take a big bowl and prepare the batter for dipping the bread fruit by mixing gram flour, rice flour, salt, red chilly powder and asafoetida with little water to give it batter’s consistency
  2. Take a deep pan and heat oil for frying
  3. Dip the triangle shaped breadfruit pieces into the batter and fry them well until they turn golden brown
  4. Serve it hot with tomato ketchup and hot chai or coffee

IMG_5507

Green Gram Dosa/Green Mung Bean Pancakes

Green mung beans are healthy and tasty, I usually prefer them in salad and stir fry but like them in pancakes too. It is South Indian traditional breakfast recipe. This is the best recipe if you are dieting or into healthy food, what can be more healthier than beautifully sprouted mung beans? You can use overnight soaked green gram or ready made sprouted  ones.

Green Gram Dosa/Green Mung Bean Pancakes

Ingredients:

To grind:

  • Green gram/Green mung bean- 2 cup
  • Rice- 1/4 cup
  • Green chilly- 3
  • Ginger, grated- 1 tbs
  • Salt to taste
  • Cumin seeds- 1 tbs

To sprinkle:

  • Onion- 2
  • Cumin seeds- 2 tbs
  • Green chilly- 1 (optional)

Preparation:

  1. Soak green gram and rice overnight, rinse nicely and grind it along with green chillies, ginger, salt and cumin seeds by adding little water to get the consistency of dosa batter
  2. Meanwhile roast cumin seeds and add it with chopped onions in a bowl and keep it aside
  3. Heat a pan and pour a spoon of dosa batter and spread it along in circular motion
  4. Sprinkle around 1/2 tbs of roasted cumin and onion mixture on top of it and let it be there for a minute before you turn it over to other side
  5. Cook both the sides well by changing sides
  6. Serve it hot with clarified butter on the top

Pumpkin Pulissery/Pumpkin Curry with Yogurt

Pulissery is the gravy made from coconut and yogurt, it is a Kerala style dish. This traditional sour curd gravy can be prepared by using ash ground, plantain, pineapple and pumpkin. As it is Onam time this recipe will be perfect if you are planning for ‘Onam Sadya’. You can make it little watery or keep it thick according to your choice.

Pumpkin Pulissery/Pumpkin Curry with Yogurt

Ingredients:

  • Pumpkin – 1 cup (cut into cubes) with or with out skin according to your choice
  • Turmeric- 1/4 tbs
  • Red chilly powder- 1/2 tbs
  • Sour curd- 1 cup

For Grinding:

  • Coconut- 1 cup
  • Green chillies- 2
  • Turmeric powder- 1 pinch
  • Cumin seeds- 1/2 tbs
  • Water-1/2 cup

For Seasoning:

  • Oil- 1 tbs
  • Mustard- 1/2 tbs
  • Curry leaves- 4
  • Red chillies- 1
  • Finely chopped shallots- 3 (optional)

Preparation:

  1. Grind the ingredients mentioned under ‘for grinding’ and keep it aside
  2. Beat the yogurt with little water and keep it aside
  3. Cook the pumpkin in a little water along with salt, 1/4 tbs of turmeric, 1/2 tbs of red chilly powder until it becomes soft
  4. Now add the ground masala to this and mix well, cook for 4-5 minutes
  5. Reduce the flame and now add beaten curd, let it be there in low flame for few minutes (4-5) but make sure that it is not boiling after adding curd
  6. Now take out from the flame and season with the ingredients under seasoning
  7. Serve it along with your rice