Monday, March 31

Sunday Meals #15

Introducing three more andhra dishes. These days I am sticking to andhra food for weekends also reason being I have to watch out my diet. I am once again close to getting gestational diabetis. So I need to be in control and maintain diet and exercise for four more months. This way I will get a chance to introduce you all to simple yet tasty andhra dishes. So here is what I cooked for this weekend:

Thotakura Pappu (Amaranth leaves dal)
Vankaya chikkudukaya kura (Brinjal indian broad beans curry)
Dosakaya mukkala pachadi (Melon cucumber chutney)

Here is the recipe for Thotakura pappu:

1 bunch Thotakura chopped finely (Amaranth leaves) (If you do not find fresh one, look out for Tindal Jo Ni Bhaji in frozen section in indian stores, it is thotakura)
1/3 cup Split Moong Dal
2 small Green Chillies finely chopped
a pinch Turmeric Powder
Salt as per taste

For Tadka:
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 dry red chillies chopped into 3 to 4 pieces
a pinch of asafoetida
1 tsp oil

Wash and cook dal in a pan with double measure of water. After first boil add the amaranth leaves, green chillies and turmeric powder. Cook until the dal is completely cooked and slightly mushy. Add salt and cook for couple of more minutes. Do the tadka in a separate pan and add to the dal. This taste great with hot steamed rice only and accompanied by fried uramirapakayalu/challa mirapakayalu (Buttermilk green chillies).

Recipe for Vankaya chikkudukaya kura:

1/4 kg chikkudukayalu chopped into 2" wide pieces(Indian broad beans)
2 big long chinese eggplants
1 medium tomato
1 tsp red chilli powder
a pinch of turmeric powder
salt as per taste
1 tbsp chopped cilantro

For tadka:
1/2 tsp urad dal
1/2 tsp chana dal
1/4 tsp cumin seeds
2 tsp oil

Heat oil in a wide pan and add tadka ingredients. Once they splutter add the chopped chikkudukayalu and chopped eggplant. Add salt and turmeric powder and cook until the eggplant is half cooked. Now add chopped tomato and chopped cilantro and cook until the tomato is completely cooked, by this time, eggplant and chikkudukayalu also will be cooked. Add the chilli powder and mix everything together until all is well blended. This taste great with both rice and hot phulkas. I usually make atleast one item that goes well with phulkas so that I can have it with my whole wheat phulkas.

Recipe for Dosakaya pachadi:

1 Dosakaya (Melon cucumber) chopped finely
Salt as per taste
a pinch of turmeric powder
1/2 small lime sized ball of tamarind

For tadka:
1/2 tsp chana dal
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
3 to 4 dry red chillies
3 to 4 green chillies
a pinch of asafoetida
1 tsp oil

Heat oil in a pan and add dals, mustard and fenugreek seeds and red chillies. Once the dals turn golden brown colour add green chillies and asafoetida. And turn off the heat. Take it into a blender and add tamarind, salt and turmeric powder. Grind until it becomes a coarse paste now add the chopped dosakaya and pulse it just for couple of times. Make sure dosakaya will not become completely mushy. You should be able to see the chunks of dosakaya. This is great with hot steamed rice with a dollop of ghee.

Enjoy.

Wednesday, March 26

Well Balanced Breakfast

This breakfast I made is one that can extremely satisfy kids. This has all elements like protein, whole gains, antioxidants, dairy, fruit and vegetables. I call them Pizzandwich and Sweet Pizza. Which kid do not like pizza, but how if you make them healthy??


Here is how I made Pizzandwich:

2 Light Bread (40 cal or 9 grms carb Whole wheat bread)
Marinara sauce ( I used home made)
Mozzarella cheese
1 pickled jalapeno chopped finely (optional)

Toast two breads on one side by applying slightly oil those sides. Now apply marinara sauce on the toasted side of one bread and sprinkle mozzarella cheese and jalapeno. Slightly oil the pan and put this bread in the pan and cover with the other bread on top of it. This is something like you make Grill cheese sandwich. Apply slightly oil on the other bread also and toast both of them until they turn golden brown or until the cheese melts. Cut into half and enjoy.

Recipe for Sweet pizza:

1 Light bread (40 cal or 9 grms carb Whole wheat bread)
1 tbsp Peanut butter
few chocolate chips
few slices of banana
a slight drizzle of honey

Apply little butter on both sides of the bread and toast it until it turns golden brown is colour and little crispy. Spread peanut butter and arrange chocolate chips on the bread and microwave for about 20 seconds just to make sure the chocolate chips become slightly smoother. Spread banana slices on the bread and drizzle with honey. This is just out of this world. Simple to make and good enough to satisfy your sweet tooth. Enjoy.

This is off to Manasi Desai of Fun and Food for WBB #20 the theme being Balanced Breakfast.

Monday, March 24

Vegetable Set Dosa with Pear-Pecan chutney

Blog events are so tempting for a food blogger. The moment you know the theme for an event, you brain automatically starts thinking what can I make for that event. And if you can come up with a dish that meets not one, not two but three events!!! Isn't it cool??

With all varieties of dosas pouring in the food blog world for srivalli's dosa mela, even I could come up with one for the event. I usually make plain mini set dosa for breakfast, but this time, I added some veggies to the batter. They tasted so good. And to go along with them, I made a chutney with pear and pecan. Why pear, well you know, this month Raaga of The Singing Chef chose Pear for this month's AFAM. I was little skeptical using pear for chutney but to my surprise it tasted great.

Here is the recipe for Vegetable Set Dosa:


1/4 cup urad dal
1 cup rice ( I used sona masoori)
1/2 cup poha(flattened rice)
1/2 tsp fenugreek seeds
Salt as per taste
1 carrot grated finely
1 small onion finley chopped
1 tbsp chopped cilantro
1 tsp cumin seeds

Wash and soak urad dal, fenugreek seeds and rice together for 4 to 5 hours. Just before grinding soak poha in 3/4 cup water. Grind them all to smooth paste in batches. Add salt to the batter and set aside to let it ferment for overnight.

Next day morning add grated carrot, onion, cilantro and cumin seeds into the batter. Heat a pan or electric griddle to 350 degrees F. Spray with some non-stick spray and pour a ladle full of batter. Spread slightly to make it look like a pancake. Cook until one side turns golden brown, carefully turn onto the other side. Do not cook too long on the second side, just leave it for a second and remove from the pan into a plate, serve it with any chutney of your choice.

These dosas are going to Srivalli of Cooking 4 all Seasons for her Dosa Mela event.

Recipe for Pear-Pecan Chutney:

1 small young(raw) pear
1/3 cup toasted pecans
1/3 cup freshly grated coconut
1/4 cup sour curds (yogurt, I used homemade yogurt from skim milk)
6-8 small green chillies
1/2 small lime side tamarind soaked in some water (you do not need too much of tamarind as we are adding sour curds)
salt as per taste

For tadka:

1 tsp oil
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 red chillies chopped into small pieces
few curry leaves
a pinch of asafoetida

Take all the first batch of ingredients into a blender and blend into a smooth paste by adding enough water. Heat oil in a pan and add the tadka ingredients, let them splutter and then add to the blended mixture. This goes well with any breakfast items like, dosas, idlies etc.,

This cup of chutney is going to Raaga of The Singing Chef for the AFAM-Pear event.

The entire platter is also going to Manasi Desai of Fun and Food for WBB#20 - Balanced Breakfast event, as this breakfast has all the ingredients she has listed out.

Protein by way of urad dal, starch by way of rice and poha, vegetables, fruits, dairy by way of yogurt, nuts etc., I hope she will accept my humble contribution.

Sunday, March 23

Sunday Meals #14

Methi dal, baked stuffed bittergourd, yogurt chutney with roasted bell pepper with hot steamed rice

This week I take you on a trip to andhra once again. Three comforting dishes, which are easy to make and tastes delicious. I made menthikura pappu (methi dal), gutti kakarakaya (Stuffed Bittergourd) and perugupachadi (Yogurt chutney) with roasted yellow bell pepper. All these served with hot steamed rice was so comforting. So here I present you with the recipes:

Menthikura pappu (Methi dal):


1/2 cup toor dal
1 bunch methi leaves (only leaves picked from the stems)
2 medium tomatoes
2 to 3 small green chillies finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
salt as per taste

For tadka

1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies cut into 2 to 3 pieces
a pinch of asafoetida (hing)
Wash and pressure cook toor dal with methi leaves, chopped green chillies and chopped tomatoes. Let it pressure cook for about 3 to 4 whistles. Switch off the stove and let the cooker cool. Now add turmeric powder, red chilli powder and salt to the cooked dal and let it cook for a while until everything blends together and until the dal gets slightly thick.

Heat another pan with a tsp of oil and to that add the tadka ingredients. When they start spluttering, remove from heat and add to the cooked dal. This dal goes well with either hot steamed rice or with soft phulkas/chapathis.

Baked Gutti Kakakarakaya (Stuffed Bittergourd):


3 bittergourd, cut into 2 to 3 big pieces horizontally
a pinch of turmeric powder
salt as per taste

For stuffing:

2 tbsp roasted gram dal (dalia)
1 tbsp chana dal
1 tbsp urad dal
1 tbsp coriander seeds
1 tsp cumin seeds
5 to 6 red chillies
salt as per taste
1 tsp oil

Slit open each piece of bittergourd length wise. Do not make them into two pieces though. Look at the picture you will understand what I am talking about. Boil bittergourd in water with turmeric powder and some salt until they are just cooked. Be careful that you do not let them overcooked.

In a pan heat oil and add the stuffing ingredients except for dalia. Let them turn brown and then remove from heat. Take them into a blender and then add dalia and salt to it. Blend them to make them a coarse powder.

Preheat oven to 475 degrees F. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Stuff each bittergourd with the stuffing powder that we made above. Place them on the baking sheet. Spray them with nonstick once again on top of them and bake for 10 min. on one side. Turn onto other side and bake for another 5 min. They don't turn crispy but they will be well baked by this time, if not turn once again let them bake for another 5 min. Enjoy with hot steamed rice.

This is off to Pooja of My Creative Ideas for her Vegetable of the Week event, where Bittergourd is this month's vegetable.

Perugupachadi (Yogurt chutney) with Roasted Yellow bell pepper:

1 big yellow bell pepper roasted under broiler
1 1/2 to 2 cups curds (yogurt) (I used home made yogurt from skim milk)

For tadka:

1/2 tsp chana dal
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 to 3 green chillies chopped very finely
a pinch asafoetida
few curry leaves chopped
1 tbsp chopped cilantro
2 tsp oil
salt as per taste
1/4 tsp turmeric powder

Peel the roasted bell pepper and chop in the chopper coarsely.

Heat oil in a pan and add the tadka ingredients upto asafoetida. When the dals turn golden brown colour add chopped curry leaves and roasted bell pepper. Turn off stove and add salt and turmeric powder. Mix well and add the chopped cilantro. Let it cool a bit and then stir in the yogurt into the mixture. This tastes best with hot steamed rice.

Enjoy.

Thursday, March 20

Minestrone Soup

My husband is a great fan of Italian food and his favorite restaurant is Olive Garden. After getting married, he introduced me to this restaurant. Initially I wasn't much impressed with the dishes served there. I thought they were kinda bland for me. Gradually I started loving the food there. I love eggplant parmesan, fettuccine alfredo and five cheese baked ziti. I also like the fact that they serve these dishes with endless salad and soup. Being vegetarians we find only minestrone soup is the only choice we have to order. And believe me it tastes heavenly. Recently I started trying some of the italian recipes at home. One such experiment is this Minestrone soup.

Here is the recipe I followed:


1 carrot
1 zucchini
1 small onion (I used 1/2 Medium onion)
1 Roma tomato
Few Green beans
3 small garlic cloves
4 cups Vegetable Broth (I used Organics brand)
3 cups water
1/2 cup shell pasta
1 14 oz can Great Northern beans (you can use white beans)
1 tsp dry oregano
1 tsp dry Italian herbs
1 tbsp Olive oil (I used EVOO)
Salt and pepper as per taste

Heat oil in a big wide pan and add garlic cloves and onion. Saute until onion is translucent. Now add carrots, tomato, broth, water, pasta, beans, oregano and italian herbs. Let it come to a boil then add green beans and zucchini. Lower the flame and on medium flame, let it cook for 20 minutes or until the vegetables are cooked. Adjust salt and pepper as per your taste. Remove from heat. While serving sprinkle some parmesan cheese on top. Enjoy.

Tuesday, March 18

Maagayi Pappu

I learned this recipe from my mother in law. I never heard about this before getting married. I know that pappu is made with magayi orugulu (Pickled mango pieces), but never heard of pappu made with maagayi pachadi directly. So, I found this interesting and can be easily made instantly. If you are out of any vegetables to cook dal then you can make this.

Here is the recipe:


1 cup Toor dal
3 tbsp Magayi uragayi
Salt as per taste

For tadka:

1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
a pinch of asafoetida (hing)
1 tsp oil

Wash and pressure cook toor dal with enough water. To the cooked dal add the maagayi uragayi. Taste and adjust salt. Heat oil in a pan add tadka ingredients. When mustard seeds splutter add tadka to dal. Enjoy with hot steamed rice or roti.

Here is a pachadi that I made with maagayi earlier.

Monday, March 10

Roasted Red Bell Pepper Chutney with Sesame seeds

I already posted one version of roasted red bell pepper chutney before which is made with some freshly grated coconut. This time I tried to make the same with some toasted sesame seeds instead of coconut and the result was excellent. Coming from andhra I am so used to making chutneys on daily basis and there is no end to the variations that you can try with various vegetables. This is one of those experiments which is a hit.

Here is the recipe:


1 big red bell pepper (roasted under the broiler)
2 tbsp sesame seeds (toasted slightly in a hot pan)
3 to 4 green chillies
3 to 4 red chillies
1 tbsp chana dal
1 tbsp urad dal
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 small lime size ball of tamarind soaked in some hot water
a pinch of asafoetida (hing)
1 tsp oil
salt as per taste
a pinch of turmeric powder

Heat oil in a pan and add chana dal, urad dal, mustard seeds, fenugreek seeds, red chillies. When the dals turn golden brown, add green chillies and asafoetida. Remove from heat and take them in to blender. Add turmeric, salt and grind until the dals are crushed. Add tamarind and grind until the tamarind is smooth. Now add the peeled red bell pepper and sesame seeds and grind until everything blends together. It tastes excellent with hot steamed rice or with breakfast items like idli, dosa etc.,

Enjoy.

Related Posts Plugin for WordPress, Blogger...
Twitter Delicious Facebook Digg Stumbleupon Favorites More