Pesarattu ( Moong Dal Pancake) Dosa

Pesara Attu ( Moong Dal Pancake)

Ingredients:
1. Green Moong dal   - 2 cups
2. Raw Rice               - 1/2 cup
3. Onion                    - 1 large size
4. Green chilly          - 2 nos.
5. Ginger                   - 1 inch long
6. Cumin Seeds         - 3 tsp
7. Oil for shallow fry- 1 tbsp.

Preparation:
1. Soak green Moong dal and raw rice overnight
2. Cut onion , Green chillies and Ginger finely
3. Grind the moong dal and rice coarsely
4. In a thick bottomed tawa spread the mixture circularly
5.Spread  the onion, green chilly and ginger pieces.
6. Spread 1 tsp of cumin seed over the attu
7. Add cumin seeds and press them all to stick to the Attu.
8. Add 1 tsp of oil evenly over the Attu.
8. Fry the Attu to golden color.
9. Serve with Coconut chutney.

Adai- South Indian

Adai

Ingredients:

1. Tuval dal      - 1 cup

2. Urad dal       - 1 cup

3. Chana Dal    - 1 cup

4. Red Chillies - 4 nos.

5. Hing             - 1/2 tsp

6. Coconut 

   (cut into small pieces) - 1 tbsp   

7. Curry leaves  - 20 leaves

8. Oil                 - 2 tbsp

Preparation:

1. Soak the three dal overnight.

2. Grind the soaked dal coarsely along with red chillies

3. Add Hing, Curry leaves to the mixture

4. Add the cut coconut pieces

5. In a kadai, spread the mixure with the help of a Laddle as shown in figure.

6. Shallow fry till golden brown on both sides

7. Serve hot with Avial or thick Curd

Avial

Avial

Ingrdients:

1. Raw banana    - 1 no.

2. Yam                - 1 cup 

3. Drum Sticks   - 1 no. 

3. Ash guard       - 1 cup 

4. Carrots            - 1 cup

5. French beans  - 1 cup

6. Coconut          - 1 cup grates

7. Green chillies  - 4 nos.

8. Curd                - 1 cup

9. Salt                  - 1 tsp or to taste

10. Curry leaves  - 10 leaves

Preparation:

1. Cut all the vegetables into one inch length wise

2. Grind grates coconut and green chillies coarsely

3. Pressure cook the vegetables till one whistle

4. In a thick bottom pan transfer the cooked vegetables and the ground paste of coconut and chillies

5. Add the cup of thick curd and allow on the flame for 5 minutes.

6. Add the 2 tsp of coconut oil .

7. Serve hot with white rice.

8. Also goes well with Adai.

Curry Leaves Powder

Ingredients:-
1. Curry Leaves - 2 bunches
2. Black Pepper  - 10-12 nos
3. Red Chillies     - 5 Nos
4. Urad Dal          - 1 Tbsp
Proceedure:
1. Wash and dry the curry leaves
2. In a pan, dry roast the pepper and dry red chillies separately.
3. Set aside the dry roasted ingredients
4. Dry roast the Urad dal till golden brown.
5. Add the air dried curry leaves and saute for 5 minutes till the moisture in the leaves goes.
6. Powder all the ingredients coarsely in a mixer grinder.
7. Store in air tight container.

Goes well with white rice. Add a tsp of oil / ghee for a pleasant taste

Sev Puri

Ingredients:

•Ingredients:

 21/2 Cups rava

• 250 gms Sev

• 1/2 Cup curd

• 1 Cup boiled peeled potatoes

• 1/2 Cup finely chopped onion

• 1 tsp Chat masala

• 1 tsp Chilli powder

• 1 tsp Cumin powder

• 4 tbsp Date- Tamarind chutney

• 2 tbsp Green chutney(Coriander-Pudeena)

. •  Salt to taste & Hung curd - 1 tbsp

Procedure:

• Cut boiled potaoes into cubes

• Mix rava, salt and water. Make dough and keep it aside for 30 minutes.

• Make medium sized balls from this dough. Cut small pooris from the balls with it a cutter.

• Heat the oil. Fry the pooris till they turn light brown and crisp. Place them on a plate.

• Put sev, cubed potatoes, and curd. Add tamarind and green chutney. Sprinkle chilli, cumin and chat powder.

• Serve immediately.

Royal Masala Rice

It is becoming very difficult now-a-days to satisfy children. Routine Sambar, Rasam & Milagu Kuttan are fading fast from our daily cooking. 

Children are liking to dry food which is easy to carry with their books bag. My daughter demands new cuisine every morning when I probe her mind. One such one is Masala Rice suggested by her. 

She told me not to put the cloves, star anise and patta. But, without that masala rice will not come good. Hence I added them and advised her to take out them if she found one in her box. 

It is the second experiment with kitchen for me. The first one being Pav Baji. I hope you will relish….

Ingredients for Masala Rice:

Rice (preferably long grain rice) - 1 cups

Tomatoes- 2 medium sized (diced)

Potatoes- 2 medium sized (cubed)

Carrot- 2 medium sized (cubed)

Baby corn – a fistful

French beans- 10 nos. Cut ½ inch length wise

Capsicum- 1 large (diced)

Ginger Garlic paste- 2 tsp

Black pepper powder- ½ tsp

Red chilli powder- ½ tsp

Jeera Powder- ½ tsp

Dhaniya powder- ½ tsp

Haldi powder- ½ tsp

Sugar- 1 tsp

Garam masala powder- 1 tsp

Oil- 1 table spoon

Coriander leaves for garnishing

Salt to taste

Procedure:

1.      Heat oil in a cooker.

2.      Add cloves, star anise, and patta. After a minute add the finely chopped onion.

3.      Add ginger garlic paste after the onions turn golden.

4.      Fry until the raw smell goes off.

5.      Add the diced tomato, potato, carrot cubes, French beams and capsicum.  Sauté  for two minutes. Add the baby corn pieces

6.      Then add all the masalas and cook until the oil floats on the surface of the mixture.

7.      Then add the rice and salt. Mix thoroughly.

8.      Add 1 ½ cup of water and 1 tsp. of lemon juice.

9.      Pressure cook and stop after two whistles.

10.  Wait for 10 minutes and transfer to a serving bowl.

11.  Garnish with coriander leaves.

12.  Serve with Onion- Keera raitha.

Pav Baaji

Pav Baaji is one of the most popular evening snack. Now it is available at almost all places. Like in any other household, Pav Baajis have become our standard recipe whenever my kids college is shut due  to one or other reason. After observing the baaji made at roadside eateries, I started making them on my own. All what you require is pav, sold in bakeries, and ingredients mostly used in our routine cooking.

The ingredients to make Baaji

 Whole sort of vegetables like:

1.      Louki or Ash Guard  or Anapakay (as known in Andhra Pradesh) skin peeled and cut to squares – 2 cups

2. Potatoes (Medium)  skin peeled and cut to squares - 3 Nos.
3. Carrot - Large - skin peeled and cut to squares- 2 Nos
4. Beetroot (Optional) - skin peeled and cut to squares - 1 Medium
5. Brinjal (Blue) - Large -  1 No
6. Green peas - 1 fist full 
7. Bell Pepper (capsicum) -  Medium, 1 No.- finely chopped
8. Onion - Medium - 2 Nos. finely chopped
9. Green Chillies – 1 or 2,  chopped
10. Ginger –  1 inch long - peeled and chopped
11. Garlik (optional) – 2 or 3 pods and chopped
12. Coriander Leaves – 2 tbsp, finely chopped
13. Salt to taste
14. Turmeric power - 1 pinch
15. Chilli powder (Kashmiri chilli- gives bright colour ) - 1 to  2 tsp
16. Coriander powder - 1 tsp
17. Tomato puree or ketchup - 1 table spoon
18. Hot chilli sauce - 2 tsp 
19. Fenugreek seeds - 1 or 2 tsp
20. Cumin seeds - 1 or 2 tsp
21. Saunf - 1 tsp
22. Tomatoes finely chopped

How to make Baaji:

1.      Wash and pressure cook items 1 to 6

2.      Drain the vegetable stock completely and transfer the ingredients into a SS bowl

3.      In a vok add ghee / vegetable oil. After oil is heated add the finely onion till it is cooked. Then add the finely chopped bell pepper ( capsicum) and fry till the raw smell disappear.

4.      Grind the green chilly, ginger and garlic into fine paste and add the ingredient to the onion-bell pepper mixture. Fry till the raw smell disappear.

5.      Take the vegetables into  a SS bowl and mash it well

6.      Transfer the mashed vegetables into the onion-bell pepper – masala mixture. Thoroughly mix them.

7.      In another vok, add some oil add fenugreek seeds, cumin seeds and saunf and after 20 seconds add the Tomato puree or tomato ketchup. Add the chilly sauce, turmeric, pav baaji masala, garam masala and dry mango powder (amchoor powder) and let it be on heat for one minute.

8.      Add the above mixture ( no.7) to the vegetable mixture and mix thoroughly. Adjust the salt. A tsp. of jiggery can be added to taste.

9.      Dress the baaji with coriander leaves and onion.

Pav Preparation

1.      Cut the pav bread into half and paint it with butter.

2.      Fry the pavs in the thick bottom pan till golden colour appears.