~ Tamalapaku

Pulihora / Tamarind Rice ~ Blogging Marathon Day 2

Pulihora or Tamarind Rice is a very traditional rice item made for many auspicious occasions specially in Andhra Pradesh (my home state in India). My MIL is very well known in family and friend circles for the Pulihora she prepares (I bet most of you feel the same about elders at home!). She tells me that she used to prepare about 1-2 kgs of pulihora for some special occasions and by the end of the day it would be gone! The neighbors, friends, sons and daughters and their friends (would pitch in to have a taste :))..the list is endless. To this day, her trademark pulihora is just the same!! Can anyone beat that?? I have adopted her recipe ever since my wedding and I make pretty good too but can't beat the master, so to say!

Since it is a fav at home, I usually make the base Tamarind sauce and refrigerate it. And it comes handy when I am hard pressed for time and need to whip up something for the lunch boxes or for impromptu lunch/dinners.

Don't forget to check what our 26 other fellow bloggers have in their platter today..

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan,Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha,Shanavi, Smitha, Sowmya, Srivalli, Suma, Usha, Veena

Here I shall divulge the family secret of this incredible but simple Tamarind Rice!!

Ingredients -

For the sauce -

Thick Tamarind Juice 1 cup

(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)

Roasted Sesame seed Powder 3 Tbsp

Green Chillies 8-9 (or as per taste)

Coconut powder 2 tsp

Roasted Fenugreek Powder 1/8 tsp

Sugar / Jaggery 1 tsp

Turmeric 1/4 tsp

Salt as per taste

Hing / Asafoetida 1/8 tsp

Oil 1 tsp (or more if preferred)

Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

Rice 2 cups (Usually made with Sona Masoori Rice)

Method Of Preparation -

For the Sauce -

In a heavy bottomed pan, add 1 tsp oil and fry the vertically slit green chillies.

After they are slightly brown, add the rest of the ingredients listed under 'For the sauce'.

Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

Store in an air tight container and refrigerate.
(It helps to have the sauce ready in advance)

To make Pulihora -

Cook Rice as per preference and spread it in a wide mixing bowl/dish. (My MIL adds a little cumin seeds and curry leaves first and transfers the hot rice and mixes a little oil and turmeric. She mixes it so that the turmeric is spread evenly. )

Take about 2 Tbsp of the pulihora sauce and mix it evenly in the rice and adjust taste accordingly.

(The color of the pulihora might vary depending on the age of the tamarind used)

In a heated small sauce pan, add oil and the rest of the seasoning and after the peanuts are fried well and the dals are browned evenly, pour it on to the rice and mix evenly with a spatula.

Garnish with finely chopped coriander leaves (Optional) and serve!! Usually tamarind rice tastes better after a few hours of preparing it!

Preparation Time 30 min (If the sauce is ready)
Serves 3-4 Adults

Posted by Harini on Thursday, February 10, 2011

26 comments

categories: Blogging Marathon, Herbs and Spices, Rice Recipes, Tamarind | |

Ridge Gourd Rice / Beerakaya Annam - Blogging Marathon Day 1

On a weekend, we found out that there was an Indian store very close to our place and the veggies are very fresh on Mondays. It has kind of become a routine to buy not-so-fresh standard veggies all winter now. So, the next day we were eager to go take a peek at the fresh veggies spread out there. We couldn't contain our excitement at the variety that the store had to offer. We loaded up all the veggies our near empty refrigerator could accommodate and came home in all smiles.

Next, came the question of what to pack for lunch the next day. S was excited that he could challenge/surprise me with his very uncommon (read as: new) choice of Ridge Gourd rice. I asked him if he wanted Beerakaya Karam Petti Koora. He said he wanted 'Beerakaya Rice'. So, here I am with this creation of mine with the ever so popular formula of adding Vangibath Powder! Trust me it tasted very good!

On another exciting note, Srivalli has initiated this new Theme Based Blogging Marathon which will run for 7 consecutive days. Each participant chooses a theme and post recipes which satisfy the theme. I have chosen the theme of 'Rice Recipes'. So the next 7 days you will get a virtual treat in the form of variety of Rice recipes.

And don't forget to check our 26 other fellow bloggers who have taken up this Marathon, each of them taking up a particular theme.

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya, Vasu, Rujuta, Santosh,Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Suma, U sha, Veena.

Now on to the recipe..

Ingredients -

Rice 1 1/2 cups (Brown or Basmati or regular, I used Sona Masoori)
Beerakaya / Turai/ Ridge Gourd Peeled and Chopped 3 cups
Onions Finely Chopped 1/4 - 1/2 cup
Turmeric 1/8 tsp
Green Chillies 2-3 (or as per taste)
Vangibath Powder 1-2 tsp (home made or store bought)
Salt as per taste
Toasted Nuts (Almonds and Walnuts) and Coriander leaves for Garnish
Lemon Juice 1-2 tsp (or as per taste)
Seasoning (Oil 2 tsp, Cloves 3-4, Bay leaf 1, Cinnamon 1 inch piece, Cumin / Jeera 1 tsp, Cardamom 2-3 pods)

Method Of Preparation -

Cook rice as per preference and set aside. (I used the rice cooker to cook rice).

While the rice is cooking, boil the ridge gourd in a sauce pan or use the microwave to cook them.

In a heated wok/kadai, add 2 tsp of oil and the rest of the seasoning. After the cumin seeds start to brown, add the onions and saute until golden brown. Add the chopped green chillies and mix.

Add turmeric and the boiled ridge gourd. Let the extra water evaporate. Add Vangibath Powder and salt.

Once the mixture is near water-free, reduce the heat and add the cooked rice and mix well.

Adjust the taste and squeeze in some lemon juice. Garnish with the toasted nuts and coriander leaves and serve. (In my case, I packed it for S's lunch).

Sending this to Umm Mymoonah's 'Anyone Can Cook' series.

Preparation Time 30 min
Serves 2-3 Adults

Posted by Harini on Wednesday, February 9, 2011

29 comments

categories: Beerakaya (Ridge Gourd), Blogging Marathon, Grains and its Products, Onions, Rice Recipes, Sona Masoori Rice, Vegetables | |

Black Chickpeas / Kala Chana Stir Fry ~ Nalla Senagala Guggillu

These Black Chickpeas known as Kala Chana or Nalla Senagalu in my local language happen to be a very healthy form of chickpeas. We occasionally make this stir fry for a snack and is very popular during the festival season of Navrathri and Diwali. I had made these for a snack on a wintry evening and this picture got lost in a sea of other seemingly important pictures. I dug this out very recently and felt bad for neglecting this awesome, healthy and filling snack.

Ingredients -

Kala Chana / Nalla Senagalu 1 Cup
Onions Chopped 1/2 cup (Optional)
Turmeric 1/4 tsp
Salt as per taste
Coconut Fresh or Dry (Grated or Powdered) 2-3 Tbsp
Green Chillies 1-2 Chopped (or as per taste)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida a couple pinches, Curry leaves a few)
Chopped Coriander leaves and lemon juice for garnish

Method Of Preparation -

Soak Kala Chana for about 6-8 hrs. Pre-treat them if desired.

Pressure cook them until tender.

In a heated kadai/wok, add oil and the rest of the seasoning. After the mustard seeds crackle and the dals are light brown, add the onions if using and saute them until golden brown in color.

Add the cooked Kala Chana , turmeric, chopped green chilies, salt, coconut and mix well.

Stir fry for a few minutes and remove from heat.

Garnish with chopped coriander leaves and lemon juice.

Sending this awesome stir fry to Umm Mymoonah's 'Anyone Can Cook' series and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.

Preparation Time 40 min (Excluding the soaking and pre-treating time)
Serves 4-5 Adults

Posted by Harini on Tuesday, February 8, 2011

8 comments

categories: Appetizers and Snacks, Beans And Dals, Curries (Dry), Healthy Snacks, Kala Chana (Nalla Senagalu), Onions, Vegetables | |

Beetroot Curry

Given the health benefits of Beetroot, I try to make this Curry at least once in a few days and we all like it too. Just that chopping beetroot is so messy that I am sometimes a little lazy to chop it and clean the mess!

But recently, my cousin told me a neat idea to chop beetroot. She asked me to pressure cook the beetroot as is and upon cooling, it is easier to peel and chop it. I tried it and found it to be useful. So here is the humble Beetroot Curry..

Ingredients -

Beetroot chopped 3 cups
Peanuts 2 Tbsp
Coconut (fresh or dry) Grated 1 Tbsp
Coriander leaves a few
Turmeric 1/4 tsp
Sugar 1/2 tsp (Optional)
Green Chillies 1-2 (or as per taste)
Salt as per taste

Note - I also mix chopped carrot and it tastes equally divine.

Method Of Preparation -

Pressure cook the peeled and chopped beetroot. (It can be cooked on the stove top too).

Coarse grind Peanuts, Coriander leaves and coconut.

In a heated kadai/wok add oil, and the rest of the seasoning and after the mustard seeds crackle, add the chopped green chillies.

Add the cooked beetroot, turmeric and ground peanut mixture. Mix in salt and sugar.

Mix well and remove from heat. Serve it along with Dal and Rice.

Sending this simple and nutritious curry to Umm Mymoonah's 'Anyone Can Cook' series.

Preparation Time 35 min
Serves 3 Adults

Posted by Harini on Monday, February 7, 2011

13 comments

categories: Beetroot, Curries (Dry), Vegetables | |

Mukkala Pulusu

Mukkala Pulusu is one of the typical varieties prepared in the coastal areas of Andhra. When I went to my sister's place, I prepared this for them. I prepare this very frequently at my place and wanted to introduce this tasty preparation to my sister's family. The tangy pulusu tastes yummy with steaming hot rice and papad by the side!!

Ingredients -

2 Cups Veggies (Yellow Pumpkin, Onion, Tomato, Bottle Gourd, Okra, Drumsticks)
2 Tbsps Thick Tamarind Juice
1/4 Cup Toor Dal (Kandi pappu)
2 tsps Gram Flour (Senaga Pindi)
1 tsp Rice Flour (Biyyam Pindi)
Salt, Turmeric
Jaggery or Sugar (as per taste)
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Methi seeds 1/8 tsp, Hing 1/8 tsp, Dry Mirchi 1 broken)

Method of Preparation -

Boil the veggies in water either on stove top or in the microwave.

Heat a wok and add the seasoning. After the seeds splutter/turn brown, add the boiled veggies.

Add the salt, sugar, turmeric, tamarind juice and the cooked dal.

Finally, mix the gram flour and rice flour in 1 tbsp of water and add the mixture to the above and let it simmer for about 5 mins.

Switch off the flame and serve it with hot rice.

Preparation Time - 30 min
Serves 4 Adults

Posted by Jaya on Sunday, February 6, 2011

6 comments

categories: Beans And Dals, Sambar, Toor Dal (Kandi Pappu), Vegetables | |

Quinoa Halwa

I prepared Quinoa Halwa for sankranthi more so for naivedyam (offering to God). We were totally saturated with so many sweets in the season that I found it really hard to digest yet another sweet! So I added a little less sugar than mentioned in this recipe. And I always like to add mixed nuts in my sweets as they lend a certain 'richness' to the sweet. A note for people who don't like the nutty taste of quinoa. Dry roast the quinoa and then boil. Thats a better way to enjoy this wonder grain! I realized that this was lying in my drafts for too long not getting the attention it deserves!!

Ingredients -

Quinoa 1/2 cup
Sugar 1/2 cup
Mixed Dry Nuts Powder 1-2 tsp (the more the better!!)
Cardamom Powder 1/2 tsp
Ghee/Clarified Butter 1 tsp
A few fried Cashews and Raisins for garnish

Method Of Preparation -

Cook quinoa as desired either on stovetop or a pressure cooker. (I added 1 cup of water to 1/2 cup quinoa and pressure cooked)

In a heated sauce pan, add sugar and water and let it boil for a couple of min.

Add the cooked quinoa, dried nuts powder and ghee and mix well. Stir until desired consistency is achieved.

Stir in the cardamom powder and remove from heat.

Garnish with fried cashews and raisins and serve!!

Sending this Halwa to Umm Mymoonah's 'Anyone Can Cook' .

Preparation Time 35 min
Makes 1 1/2 cups

Posted by Harini on Friday, February 4, 2011

12 comments

categories: Grains and its Products, Laddus n Halwas, Quinoa, Quinoa Recipes, Sugar, Sweetening Agents, Sweets and Desserts | |

Baked Edamame Fritters ~ Edamame Vada - Low Fat

On a blog hopping spree (which is happening more often these days), I came across Baked Edamame Fritters here and if you know me, I am game for any kind of low-fat versions. So I decided to make these for my daughter's snack on a wintry evening. I surely altered the original recipe to suit our tastes and also our pantry! These came pretty close to the deep fried ones, but a trained tongue can surely catch the difference, so to say! I personally felt that they were a tad dry inside, so may be a little more oil would have been better (I enjoyed by dipping them in Sambar) . But this surely is a keeper. With edamame and chana dal, it is a protein power house. Feel free to alter the spices according to your taste. Add more veggies if desired and enjoy!

Ingredients -

Edamame 2 cups
Chana Dal 1 cup
Green chillies finely chopped 1-2 (or as per taste)
Rice flour 1/4 cup
Red onions chopped 1/2 cup
Garlic Chopped 1 tsp
Garam masala 1/4 tsp
Turmeric 1/2 tsp
Asafoetida A pinch
Coriander leaves finely chopped 2 Tbsp
Salt as per taste
Oil 2 tbsp

Method Of Preparation -

Soak Chana dal for about 2-3 hrs.

Cook edamame until just tender.

Make a coarse paste of chana dal, edamame, garlic and green chillies .

In a mixing bowl, add the ground mixture with the rest of the ingredients to make a stiff dough.

Preheat the oven to 400F.

Prepare a baking tray by lining it with foil and spraying oil.

Make patties with the dough and arrange them on the tray about an inch apart.

Bake them for about 20 min or so (I baked for 22 min).

To get a crispy feel, broil them in a low setting for about 3-4 min. Keep a close watch when it is in the broil mode lest they should burn.

The low fat vadas are ready to be devoured! (We prefer a dash of Black salt on the fritters)

For staunch lovers of deep fried goodies, it might take a little adjustment :). But for the rest of us, these were yummy. We enjoyed it dipped in Sambar!!

Sending these yummy fritters to Umm Mymoonah's 'Anyone Can Cook' and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.

Preparation time 40 min (excl soaking time)
Makes 16-18 Patties

Posted by Harini on Thursday, February 3, 2011

14 comments

categories: Appetizers and Snacks, Beans And Dals, Chana Dal (Senaga Pappu), Edamame, Healthy Snacks, Onions, Vegetables | |

Kadhi Chole/ Chana Majjiga Pulusu ~ Chickpeas In a Spicy Yogurt Sauce

I initially saw this recipe at Priyas and realized that the recipe was from here. The pictures were so tempting that they left me drooling. So I immediately soaked the chickpeas and made this for dinner. The pictures surely didn't let me down and neither did my tweaks. I felt that the cinnamon, cardamom and bay leaf added to the chickpeas/chana imparted a subtle flavor to the Kadhi/Majjiga Pulusu.

Traditionally, Majjiga Pulusu/ Kadhi in our house is prepared with loads of vegetables with the same spicy sauce. So I just substituted the veggies with the chickpeas leaving the sauce as is. But the idea of adding beans was very interesting to me. This is sure to be a regular at home from now on..

Ingredients -

Garbanzo Beans/Chick Peas/Kabuli Chana 1 cup
Salt 1 tsp
Cinnamon 1 inch stick
Cardamom 2-3 pods
Bay leaf 1

For The Sauce -
Yogurt/Curds 2 cup
Water 2 cups
Besan/Chickpea Flour/Senaga Pindi 3-4 Tbsp
Turmeric 1/2 tsp
Salt as per taste
Dhania-Jeera Powder/ Coriander-Cumin Powder
Ginger Chopped 1 Tbsp
Fresh/Frozen Coconut 2 Tbsp
Green Chillies 2-3 (Or as per taste)
Coriander Leaves Finely chopped 2 Tbsp + more for garnish

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin 1 tsp, Red chili 1-2 , Hing/Asafoetida 2 pinches, Curry leaves a few)

Method Of Preparation -

Soak Garbanzo beans for 6-8 hrs. (I usually soak it in hot water for about 3-4 hrs if I am in a hurry)

And if you know me, I would pre-treat the beans.

Pressure cook the beans by adding cinnamon, bay leaf, cardamom pods and salt.

Upon cooling, drain and keep aside. (Don't throw the water as it tastes delicious and is nutritious too!!).

Make a paste of the ginger, coconut, green chillies and coriander leaves.

In a mixing bowl, whisk the curds, water, dhania-jeera powder, ginger paste from the prev step, salt, turmeric, and besan/senaga pindi to a smooth batter.

In a sauce pan, heat the above curd mixture to a boil while continually stirring (to avoid burning).

After it comes to a boil, add the drained chickpeas and add a little of the water set aside if required to achieve a semi solid consistency. Simmer for about 4-5 min.

In another pan, add oil and the rest of the seasoning and after the mustard seeds splutter, add it to the simmering sauce.

Remove from heat, garnish with coriander leaves and cover.

Serve hot with rice. (I feel it would taste good even with roti).

Sending this amazing Kadhi Chole to Umm Mymoonah's 'Anyone Can Cook' and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.

Preparation Time - 25 min (excl soaking beans and cooking them)
Serves 5-6 Adults

Posted by Harini on Wednesday, February 2, 2011

11 comments

categories: Beans And Dals, Chick Pea Flour (Besan), Dairy Products, Flours, Kabuli Chana (Garbanzo Beans), Sambar, Yogurt (Curd/Perugu) | |

Eggless Almond-Date Cake - Vegan

As soon as I saw this post by Champa, I was tempted to attempt baking this cake. But I had made a decision to keep away from sugars for a while. Finally I broke the resolve and made it 'once in a week only' !! Sweet lover as I am, can't stay away from sweets for too long..I must say that I made this for a pot luck party and so I got to eat very little of the cake (which is what I wanted!!). All my friends liked the cake and were asking for this recipe. But the best compliment was by my almost 9 yr old who said this was one of my best bakes ever!! It was the perfect texture, fluffy and light and yummmmmy. Moreover it is vegan too. Thanks to Champa, I could bake one of the best vegan cakes so far!!

Upon my daughter's request, I baked the same cake for her birthday today and she loves it!! (Just a small change this time - used brown sugar instead of the regular sugar and partly substituted Maida with Whole Wheat Flour) Nobody noticed the changes I made :)

Ingredients -

Wet Ingredients -

Almonds 1 cup + a few blanched almonds for decoration

Dates 20-22 (pitted)

Oil 1/3 - 2/3 cup (I used a little less than 2/3 cup)

Dry Ingredients -

Maida/All Purpose Flour 3 cups
Baking Powder 2 tsp
Baking Soda 1 tsp
Salt 1 tsp
Cardamom Powder 3/4 tsp
Sugar 1 1/4 cup

I used Agave Nectar as a glaze.

Method Of Preparation -

Soak almonds and dates separately for about 4-6 hrs. (I sometimes boil them in the microwave for a couple minutes in a little water and that does it too!).

Grind them to a fine paste adding as much of water as is needed to make about 2 1/2 cups of the paste (a little thick batter consistency should be fine).

Preheat the oven to 350F. Grease and flour a baking pan. (I used a 12.5 cup bundt pan).

Add oil to the paste and mix well.

In a mixing bowl, add the dry ingredients and whisk well.

Slowly add the wet ingredients to the dry and mix so there are no lumps. Don't over mix it.

Carefully pour the batter into the prepared pan and place it in the middle of the middle rack of the oven.

Bake for about 45-55 min depending upon the oven or until a tooth pick comes out clean. ( I baked for 48 min)

Cool the pan on the wire for about 10 min and then slowly invert the cake on to the wire rack and ta da...the cute looking bundt cake smiles at you!!

Upon cooling, I drizzled some Agave Nectar as opposed to the glaze in the original recipe and decorated with blanched almonds. We loved it !!

Sending this to the 'Bookmarked Event' happening every week at Aipi's and Priya's blogs. Also qualifies for Champa's 'Bake Off'..

Preparation Time 15 min + Baking Time 48 min
Makes 1 cake in a 12.5 cup bundt pan

Posted by Harini on Tuesday, February 1, 2011

12 comments

categories: All Purpose Flour (Maida), Almonds, Baking, Cakes, Dry Fruits and Nuts, Flours, Sugar, Sweetening Agents | |

Tamalapaku

Pulihora / Tamarind Rice ~ Blogging Marathon Day 2

Ridge Gourd Rice / Beerakaya Annam - Blogging Marathon Day 1

Black Chickpeas / Kala Chana Stir Fry ~ Nalla Senagala Guggillu

Beetroot Curry

Mukkala Pulusu

Quinoa Halwa

Baked Edamame Fritters ~ Edamame Vada - Low Fat

Kadhi Chole/ Chana Majjiga Pulusu ~ Chickpeas In a Spicy Yogurt Sauce

Eggless Almond-Date Cake - Vegan

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