~ Tamalapaku

Methi Matar Malai

When my refrigerator is almost empty, Methi-Matar-Malai is on the top of my mind!! We first tasted it in a local restaurant here and we fell in love with it. And again saw it in the freezer section of the Indian store here and couldn't resist. The original recipe calls for a lot of cream, but I tried and substituted most of it with milk without compromising the rich taste of cream. I found that by increasing the quantity of methi leaves, the gravy becomes a little too bitter for our taste, but I guess it is an individual preference.

Ingredients -

Methi leaves (Fenugreek leaves) Chopped 1/2 cup

Peas Boiled 1 cup

Milk 1.5 cups

Cream 2 Tbsp

Dhania-Jeera Powder 1/2 tsp

Turmeric 1 pinch

Sugar 1 tsp

Salt as per taste

Coriander leaves for Garnish

Seasoning (Oil/Butter, Jeera)

For Masala -

Onion (Chopped and Sauteed) 1 medium

Green Chillies 2 nos (as per taste)

Cashews (Broken) 2 Tbsp

Ginger 1/2 inch piece

Cloves 2-3

Cinnamon 1 inch

Pepper corns 4-5

Cardamom (Elaichi) 1-2

Method Of Preparation -

Grind all the Masala ingredients.

In a skillet, heat oil/butter and add jeera.

After jeera browns a little, add the ground masala and saute adding a little water.

After the oil oozes out or about 4-5 min add the finely chopped methi leaves and let it cook for about 3-4 min.

Add Dhania-jeera powder, turmeric, sugar and boiled peas and let it cook for a min or two.

Slowly add the milk and mix well.

Add salt as per taste and let it simmer for about 5 min. Take care not to get it burnt.

When the fenugreek and peas are blended well in the mixture , add the cream and let it simmer for a minute or two and switch the flame off.

Serve with Roti/Naan.

Serves approx. 2-3 Adults

Preparation Time 25 min

Posted by Harini on Tuesday, March 23, 2010

4 comments

categories: Curries (Gravy), Dairy Products, Methi Leaves (Fenugreek Leaves), Milk, Onions, Peas, Vegetables, Whipped Cream | |

Sauteed Asparagus

Never in my wildest dreams have I imagined that we would get addicted to Asparagus. It all started in a conversation with my cousin. At the back of my mind, I knew Asparagus is very nutritious but I have a vague memory of having tried it many many years ago and remember that we didn't relish it back then. But upon the insistence of my cousin, I decided I should give it a try and so came up with this delicious Sauteed Asparagus. Incidentally I saw Asparagus being made on the Food Network Channel with sesame seeds and lemon juice. So my inspiration comes partly from that program.
By the way, Asparagus is a Vitamin K and Folate rich vegetable. It is also rich in trace elements, Vitamins A,B and C and in dietary fiber. When selecting Asparagus, look for firm, thin stems with deep green or purplish closed tips. They should be tender looking, neither too thin nor too thick. Make sure Asparagus is stored with ends wrapped in a wet paper towel and placed in the deep end of the refrigerator as exposure to air,heat and light can destroy its Folate content.

Ingredients -

Asparagus 1 bunch

Olive oil 2 tsp

Salt as per taste

Pepper as per taste

Lemon juice 2 Tbsp

Method of preparation -

Wash it under cold water to remove any sand or soil residues.

It is not necessary to peel asparagus but the fibrous base (about an inch) should be cut off before cooking.

Chop the Asparagus into 1 inch pieces and boil them in boiling water for 2-3 minutes.

Drain them and wash in cold water.

In a skillet, on a high flame, add olive oil and saute the boiled asparagus for 2 minutes.

Add Salt, and Pepper and toss them and squeeze in the lemon juice and watch it disappear!!

This simple and delicious yet healthy dish is one of our entries to the Sunday Snacks -Healthy snacks event hosted by Divya of DilSe.

Serves 3 Adults

Preparation Time 15 mins
Preparation Time 8 min

Posted by Harini on

0 comments

categories: Appetizers and Snacks, Asparagus, Healthy Snacks, Vegetables | |

Vankaya-Capsicum Koora/Eggplant-Bell Pepper Curry

I have been a hater of brinjal (aka Eggplant/vankaya) ever since my childhood till my mother-in-law made this curry. In fact the original recipe was made with plain vankaya. The capsicum (Green Pepper) is just a variation which only enhances the taste of the dish.

Ingredients -

3 medium Capsicum/Bell Peppers (cut into medium chunks)

8 medium sized round Brinjals/Eggplant/Vankaya quartered

Seasoning (Oil, Mustard seeds, Chana Dal, Urad Dal, jeera, dry mirchi)

For the Masala -

1 Tbsp Coconut Powder

1 inch ginger

3-4 green chillies

2 tsps tamarind juice

1/4 tsp sugar (optional)

2 sprigs cilantro (Coriander leaves/Kothimeera)

1 small onion

Grind all the above ingredients into a coarse paste.

Method of preparation -

Heat Oil in a pan and add the seasoning. When the mustard seeds crackle and the dals turn slightly brown, add the cut brinjals and capsicum and saute for a minute or two.

Add salt and turmeric, close the lid and let them cook for 5-6 minutes. Keep stirring in between and sprinkle some water if necessary. Ensure that the vegetables don't get too mushy.

When the vegetables are almost cooked, add the ground paste into it and stir well. Serve with hot rice and ghee for a blissful experience.

Serves 4 Adults

Preparation Time 20 min

Posted by Jaya on Monday, March 22, 2010

3 comments

categories: Capsicum (Green Bell Pepper), Curries (Dry), Eggplant (Vankaya), Vegetables | |

Vegetable Biryani/ Vegetable Bath/ Vegetable Rice

Vegetable Biryani is part of our favorite menu on a lazy weekend. The spices can be altered to any flavor needed for variety and most importantly, it can be consumed all by itself without any accompaniment but definitely adds taste if eaten with Kurma or Raita. And the aroma of Basmati rice with all the spices will drag you out of the bed/couch and energize you.....yummy

Ingredients -

Basmati Rice 2 cups

Carrot (cubed) 1/4 cup

Beans (chopped) 1/4 cup

Peas 1/4 cup

Onion (Finely chopped) 1 medium

Potato (Cubed) 1 medium

Cauliflower florets 1 cup

Turmeric 1/4 tsp

Cashew 4 Tbsp

Red chilli powder 1/4 tsp

Bay leaves 2 nos

Salt as per taste

Olive oil/Butter 2 Tbsp

For Masala -

Tomato 1 medium

Poppy seeds (Gasa gasaalu) 2 tsp

Coriander seeds (Dhania) 2 tsp

Green chillies 2 nos

Powdered Nutmeg (Jaji kaya/Jaiphal) 1/8 tsp

Powdered Mace (Japatri/Javentri) 1/8 tsp

Mint leaves few sprigs

Ginger-Garlic paste 1 tsp

Shajeera 1/2 tsp

Pepper corns (Miriyalu) 4

Cloves 4 nos

Cinnamon 1 inch

Cardamom 2 nos

For Garnish - (Optional)

Lime/Lemon 1 nos

Coriander leaves for garnish

Method of preparation -

Make a fine paste of the masala items.

In a heavy bottomed pan, heat some oil/butter.

Add finely chopped onions and Bay leaves and saute until they golden brown in color.

Add the masala paste and saute.

Mix in turmeric and mirchi powder.

Add all the chopped veggies.

Saute them for a couple minutes and add washed basmati rice.

Saute the rice until it changes color and transfer the contents into a rice cooker.

Add salt and 4 cups of water and switch on the rice cooker.

After it is done, transfer into a bowl and garnish it with coriander leaves and lime.

Serve it with plain yogurt/ raita or Kurma.

Serves 4 Adults

Preparation Time 30 mins
Preparation Time 35 min

Posted by Harini on

1 comments

categories: Basmati Rice, Carrots, Cauliflower, Grains and its Products, Green Beans, Onions, Peas, Potatoes (Alu), Rice Recipes, Tomatoes, Vegetables | |

Corn Vada/ Makai Vada/ Mokkajonna Vada

Craving for some variety snack which is kind of filling? Try this..Another way to eat Maize / Corn / Mokkajonna. Corn has a high fiber content and is good for diabetics when taken in moderate quantities. Also a good source of vitamin B and Folate. Anyway, when making these vadas, make sure the corn is tender and it is ground to a fine paste. Also take care to reduce the salt too as corn doesn't need too much of salt.

Ingredients -

Corn (shelled) 2 cups

Besan/ Chick pea flour 1/2 cup

Peanuts 2 Tbsp

Coriander sprigs

Green chillies 2 (as per taste)

Ginger / Allam 1 inch

Oil for Deep frying

Salt as per taste

Method of preparation -

Wash and drain the corn

Make a paste of Corn, peanuts, coriander sprigs, green chillies and ginger without adding water.

Add the besan/chick pea flour to the paste to make a thick dough like batter.

Add salt and mix well.

Heat oil in a skillet on a medium-high flame.

Make patties of the batter and gently slide them into hot oil in batches and fry them on both the sides until golden brown.

Serve them hot with peanut chutney/ ketchup

Makes approx. 12 Vadas

Preparation Time 40 min

Posted by Harini on

1 comments

categories: Appetizers and Snacks, Chick Pea Flour (Besan), Corn, Dry Fruits and Nuts, Flours, Fried Snacks, Peanuts, Vegetables | |

Whole Urad Idli / Minapa Idli

We all know for sure that Idli is very nutritious. So to take it a little further, I tried to make idli with whole urad dal (the black gram without removing the black skin). And the taste was so addictive, we no more eat the traditional 'white idli'. I agree the color of whole urad idli is not so appetizing, but by the taste of it and by the nutritive value of these Idlis, I am sure we can overcome the block :) Idlis, as we all know are good for convalescing patients and also diabetics. I later came to know that there are many wh have welcomed the whole urad idli into their homes!! Anyway, the whole urad dal needs to be soaked for atleast 16-18 hrs.

Ingredients -

Whole Urad Dal (Minumulu) 1 cup

Idli Rava 2 cups

Methi Seeds (Fenugreek Seeds) 2 tsp (Optional)

Salt as per taste

Method of preparation-

Soak Whole Urad dal for 16-18 hrs along with methi seeds.

Wash the soaked urad dal well and dont remove the skin of the dal.

Wash and soak Idli rava.

Grind the whole urad dal to a fine paste adding water as needed.

Mix the ground batter with the soaked idli rava and salt.

Keep the batter closed and in a warm place for fermentation.

Care should be taken to put the batter in a big container as the fermented batter sometimes oveflows making a mess!

It would take about 6-8 hrs depending on the room temperature.

The batter should be a slightly watery so

After the batter has fermented, mix well and if the consistency of the batter is not suitable, add water to the batter.

Pour a ladle ful of batter on greased idli plates and steam them for 15-20 min.

Serve with Peanut/Coconut Chutney and/or Sambar.

Note - The leftover batter has to be refrigerated.

Makes approx. 32 Idlis

Preparation Time 20 min

Posted by Harini on

0 comments

categories: Beans And Dals, Breakfast, Grains and its Products, Idli rava, Idlis, Urad Dal (Minapa pappu) | |

Podi Chutney/ Chutney Podi

Podi Chutney is a spicy powder which we have been eating since childhood. It has a nutty taste to it and so kids usually relish it. My mom uses this to make an emergency chutney/dip for Idli/Dosa. Just add 2-3 Tbsp of curds to 3-4 Tbsp of the powder and it makes a great chutney. Since it is a mixture of Urad dal and Chana dal, it sure has a fair amount of Protein. Eaten with hot rice and ghee, it tastes heavenly!!

Ingredients -

Urad dal 1 cup

Chana dal 1 cup

Coriander seeds / Dhaniyalu 2 tsp

Red chillies 6-7 (according to taste)

Tamarind / chintapandu table tennis ball size

Dry coconut (powdered or shredded) 1.5 cups

Jaggery / Bellam (grated) 2 Tbsp (Optional)

Salt as per taste

Seasoning (Oil , mustard seeds and Asafotida/Hing) (Optional)

Method of preparation -

Roast Urad dal, Chana dal , Coriander seeds, Red chillies, Tamarind and Dry coconut separately until they are golden brown.

Please note that the tamarind needs to be cleaned for any dirt/strings or seeds before using.

Also take care when coconut is roasted as it can get burnt very easily. The best way is to turn off the heat and fry it in the hot skillet.

After all the ingredients are cooled, grind them together to make a semi coarse powder.

In a small skillet, heat 2 Tbsp of oil and add mustard seeds and Hing and after the mustard seeds crackle, add it to the powder.

Mix the powder well and store it in an air-tight container after it is cooled.

Makes approx. 3 cups
Preparation Time 20 min

Preparation Time 20 min

Posted by Harini on Saturday, March 20, 2010

0 comments

categories: Beans And Dals, Chutneys And Powders, Urad Dal (Minapa pappu) | |

Palak Thonthanam

I understand that Thonthanam is a very typical Rayalaseema recipe which is made with Toor dal and curd with a yummy masala blend. It is one of the few items I miss eating in the US.
Thonthanam is typically made with a leafy vegetable called Goli koora / Gangavaila koora / Paayalaku. Goli koora has a slight sour taste to it which gives it a unique flavor. Apparently, it has many health benefits too. Anyway, its been ages since I have seen this vegetable and so this recipe was sitting idle in my books. I was reminded of this recipe in a casual conversation with my cousin. Some very delicious memories came back to me and I had a craving for the taste of Thonthanam. I then decided to try it with Palak (Spinach). This version of Thonthanam came close to the taste of the original one and and my family loved it. The next variation could be trying it with menthi (Fenugreek) leaves. So here we are ..

Ingredients -
Palak Finely chopped 1 cup

Toor Dal (Kandi pappu) 1/2 cup

Turmeric 1 pinch

Jeera 1 tsp

Coriander leaves few sprigs

Green Chillies 4-5 nos (or as per taste)

Roasted chana dal (Puthana/Putnalu) 2 Tbsp

Shredded Coconut (Fresh or dry) 2 tsp (Optional)

Sour Curds well beaten (Yogurt) 1 cup

Tomato 1 medium (Optional)

Salt as per taste

Seasoning (Oil 1 Tbsp, Urad dal, Mustard seeds, Red chilli, Curry leaves and Hing (Asafotida))

Method of preparation -

Pressure cook Toor dal and chopped Palak.

While the Dal and Palak are cooking, Make a paste of Jeera, Coriander leaves, Green chillies, Putnalu, Coconut and Tomato.

In a sauce pan , Heat oil and add the seasoning and after the mustard seeds crackle, add the cooked Toor dal and palak mixture.

Add turmeric and mix the paste made.

Add salt and let the whole mixture simmer for a couple of minutes.

Add the beaten curd / thick buttermilk to it and mix well.

Turn off the stove and serve it over steaming hot rice!!

Note - If the curd (yogurt) is sour, tomato is optional. Moreover the controversy over the mixing of Tomato and Palak not being good for the kidneys is still unresolved in my mind!!

This goes to the Healing Foods Event created by Siri and guest hosted by Divya

Serves approx. 3 Adults

Preparation Time 30 min

Posted by Harini on

0 comments

categories: Beans And Dals, Dairy Products, Dals, Palak (Spinach), Putnalu (Roasted Chana Dal), Toor Dal (Kandi Pappu), Vegetables, Yogurt (Curd/Perugu) | |

Chole / Chana Masala (Garbanzo Beans)

Chole is one of the easiest to make and usually enjoyed by all, don't you all agree? Garbanzo beans have a high fiber content and Protein, Iron, Folate and other trace elements. In addition to lowering the cholesterol, the fiber in garbanzo beans prevents blood sugar levels from rising too rapidly after a meal, making these beans especially good choice for people with diabetes.

Note that garlic and turmeric in this recipe are added for a specific reason - cardio protection. The beans can cause flatulence and cause embarrassing moments, which is usually the reason to avoid it too.

When I cited this reason for not being able to relish Chole, our family physician suggested a solution. He says if the beans can be pre-treated, they can be very easy on our digestive system.

I wondered if this pre-treating would wash away the essential nutrients, but our doctor says, "it certainly washes away some carbohydrates but the rest of the nutrients wouldn't change much". We anyway get our carbs with either rice or chapati so no worries on that front either.

Since then I have been able to enjoy all the beans with no problem whatsoever!!..Here is what I do following his advice.

Pre-treating Beans -

After soaking the beans over night (or the canned beans), wash the beans with fresh cold water couple times, and boil the beans on the stove with 3-4 cups of water. When the froth rises up, after about 15 min of boiling, switch off the flame, throw away the froth, and wash the beans with cold water and this is now ready to be pressure cooked (or cooked on the stove top) with additional water.

This process is certainly intimidating and feels laborious enough to dissuade us , but for those of us who love Chole, its a worthwhile extra effort!! This pre treating process can be done for any kind of beans which cause flatulence.

Ingredients -

Kabuli chana/Garbanzo beans 1 cup

Onion 1 medium (finely chopped)

Tomato 1 medium (finely chopped)

Ginger-Garlic paste

Turmeric 1/4 tsp

Green chillies 2-3 nos

Garam Masala powder 1 tsp

Dhania-Jeera powder 1 tsp

Amchur powder(Dry mango powder) 1/2 tsp
Chana Masala Powder 1-2 tsp (or to taste - Optional)

Red chilli powder 1/2 tsp (Optional)

Curd 2 Tbsp (Optional)

Salt as per taste

coriander leaves for garnish

Seasoning (Oil, jeera)

Method of preparation -

Wash and Soak the Chana overnight in about 3-4 cups of water. (This can be skipped if canned Garbanzo beans are used)

Boil the Chana with a tsp of salt. (Either pressure cook or on stove top)

In a skillet, on a medium-high flame, heat some oil and add jeera.

When the jeera starts browning , add finely chopped onion and saute till golden brown.

Add Ginger-Garlic paste and saute for a minute.

Add finely chopped tomatoes or add tomato paste instead.

Add turmeric, chopped green chillies, garam masala powder, amchur powder, dhania-jeera powder, red chilli powder, chana masala powder and salt.

(Take care when adding salt as the boiled chana would have some salt too)

Mix well and let them cook for about 5 min until the oil oozes out.

Then add the boiled chana and a cup of water and let it simmer for 10-15 min. Keep stirring it occasionally.

Add 2 Tbsp of Curd (Optional). Garnish with coriander leaves.

Serve with Chapati/Puri.

Serves 3 Adults

Preparation Time 40 min 45 min

Posted by Harini on

0 comments

categories: Beans And Dals, Curries (Gravy), Kabuli Chana (Garbanzo Beans), Onions, Tomatoes, Vegetables | |

Nippattu/Chekkalu/Pappu Chekkalu

A very popular snack in Andhra, Nippatlu as we call it at home, is always one which everyone relishes. Till date, I never ventured to try this myself as I was apprehensive about how the end result would turn out. Yesterday, when I called my friends over for high tea, I thought this would be a great tea-time snack to serve them. They turned out pretty well for a first timer. Essentially made with rice flour, there are several variations to this high-demand snack.
Ingredients -

2 cups Rice Flour

3-4 green chillies

1 fistful Pesarapappu/Moongdal/Green Gram (soaked in water for about 1/2 hour and drained)

Oil 2 Tbsp

3 sprigs Coriander leaves/cilantro/kothimeera

1 inch Ginger piece

Method of preparation -
Grind the green chillies, cilantro and ginger in a grinder.

Add hot oil, pesarapappu and the green chilly paste to the rice flour and mix it well till the entire mixture is coated with oil.

When ready to prepare, slowly add warm water to the above mixture till it forms a soft dough (like chapati dough).

Place the dough on an greased plastic sheet and fold the plastic sheet around the dough. Apply pressure using a flat bottomed container or use a puri press to make it into a thin chapati. Make a small hole in the middle of the nippattu or make small dents all over it so they don't puff up.

Meanwhile, heat oil in a wok, mukudu or skillet and when it is hot enough, slowly peel the nippattu from the plastic sheet and slide slowly into it. On a medium flame, let the nippattu turn to slight golden brown color. Depending on the size of the wok, you could fry about 4-5 at one time.

Use a slotted ladle to remove the chekkalu onto a paper towel so as to absorb the oil. Repeat the same for the entire dough and serve them with hot tea or cool them before storing them in an airtight container.

Note - I was later told that adding butter would make them crispier though I found this version to be crispy enough. Also, you could add jeera (cumin) to it and senaga pappu(chana dal) instead of pesarapappu (moong dal).

Makes approx. 24 pieces

Preparation Time 1 hr

Posted by Harini on Friday, March 19, 2010

0 comments

categories: Appetizers and Snacks, Beans And Dals, Flours, Fried Snacks, Moong Dal (Pesarapappu), Rice Flour (Biyyam Pindi) | |

Dahi vada/Dahi Bhalle/Perugu vada

Dahi Vada also known as Dahi Bhalle in Punjabi, makes for a very good appetizer/snack. A very good one for parties. Dahi vada is basically Urad vada dipped in curd and garnished by different spices which suit our taste. This is the North-Indian version of Dahi vada. Here is the lip-smacking recipe..

Ingredients -

Urad Dal 2 cups

Salt to taste

Oil for Frying

Sweet/Fresh curd 3-4 cups

Roasted Jeera powder 1 tsp

Red chilli powder 1 tsp

Tamarind-Date chutney 1 Tbsp

Black Salt 1/2 tsp

Method of Preparation -

Soak Urad dal for 3-4 hrs and grind it into a smooth batter using as little water as possible.

Add salt to the batter and beat the batter to make it a little fluffy.

Check to see if the oil is hot enough by putting a drop of batter in the oil. The drop of batter should immediately rise to the top.

Make small patties and gently slide them into the hot oil. (The shape of the vada is an individual choice. It might be better to make the patties on a plastic sheet for beginners.)

Fry them in batches until they are golden brown and drain the excess oil onto paper towels.

Put them in cold water for a min or so and squeeze out the water and then drop them gently into curd.

Let the vadas soak well in the curd and refrigerate for a couple of hours.

Just before serving, drizzle the dahi soaked vadas with the tamarind-date chutney , sprinkle red chilli powder, roasted jeera powder and black salt.

Note - Adding Ginger and Green chillies or just powdered pepper or adding onions or cabbage to the batter are all variations to suit individual taste.

Serves 4 Adults (makes 20-25 medium sized vadas)

Preparation Time 1 hr

Posted by Harini on

0 comments

categories: Appetizers and Snacks, Beans And Dals, Dairy Products, Fried Snacks, Urad Dal (Minapa pappu), Yogurt (Curd/Perugu) | |

Tamalapaku

Methi Matar Malai

Sauteed Asparagus

Vankaya-Capsicum Koora/Eggplant-Bell Pepper Curry

Vegetable Biryani/ Vegetable Bath/ Vegetable Rice

Corn Vada/ Makai Vada/ Mokkajonna Vada

Whole Urad Idli / Minapa Idli

Podi Chutney/ Chutney Podi

Palak Thonthanam

Chole / Chana Masala (Garbanzo Beans)

Nippattu/Chekkalu/Pappu Chekkalu

Dahi vada/Dahi Bhalle/Perugu vada

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