Andhra style yellow Dal or Pappu

To make the yellow Dal:

1 cup Toor dal
1/4 cup - Moong dal
5 pods of Garlic
Asafoetida powder - 2 pinches
5 - 8 Green chillies - depends on spice level
1 Onion
1 Tomato
1/4 tsp Turmeric Powder
2 - handfuls of Spinach (Optional)


For Tadka:
2 - Red chillies for Tadka
Andhra Mustards
1/4 tsp of Jeera
15 leaves of Curry leaves
Handful of Cilantro leaves
Wash the Toor dal, Moong dal and put in Pressure Cooker. Add Garlic, Asafoetida powder, Green chillies, fine chopped onion, fine chopped tomato, turmeric powder. Add 3 cups of Water. 1tsp of oil and Pressure Cook it for 3 to 4 whistles.

Once the pressure is gone, open the cooker, mash it with a Spoon.

In a Tadka pan, Put 2 tbsps oil and heat it. Add the mustards, jeera, red chillies and Curry leaves. Add this to the cooked dal. Add salt, mix well. Garnish with Cilantro leaves.

It will taste Yummy with White Rice with a little Ghee.

Enjoy!!! and please give your feedback...

Hi all i am back, kinda busy these days. Anyways, yesterday evening i
felt like having a good Kuruma with Chapathi, and this is what i tried
and it came out very tasty.

Potato / Veg Kuruma (Potato + Cauli + Beans)

Ingredients :
Cocunut 1 cup
Coriander powder 2 tsps
Ginger 1 small piece 1inch
Garlic 5 pieces (US)
Onion 2
Green chillies 8-10 as required
Coriander leaves for Garnishing
elachy 2 (US small)
Grambu 3
pattai small
sombu little for garnishing only
Oil 2 tsps.
Salt as required
Lemon juice

Method
*Grind the cocunut, coriander powder, ginger, garlic, 1 elachy, 1 grambu into fine masala.
*Cut the oninon into slim lengths. Slit cut the green chillies. Cut the vegetables into medium pieces and boil in microwave with salt.
*In a pan, put the oil, fry the grambu, pattai, sombu, elachy. Put the onion and fry. Put the greenchillies and fry. Put the masala and fry for a while, once masala starts coming to form, put the vegetables, fry for a while. Add required water, salt and allow it to boil. Before switching off add lemon juice, mix. Garnish with coriander leaves.Can eat with chapathis or rice. Enjoy.........

Simple Rasam, a south indian delicacy

Tomorrow I will be posting the recipe for simple but yummy rasam.... watch out

Here you go.....

Simple Rasam
Ingredients (all in US size):
1 big ripe round tomato (not very big) - finely chopped
3 flakes of Garlic (big cloves) – crushed / smashed
1 tsp Jeera powder
½ tsp Pepper powder
¼ tsp Jeera
Litttle Mustard
Little Asafoetida (Ingu)
Little Turmeric powder
1 tsp tamarind paste – mixed in the water
2 tsp Oil (Preferably Gingely oil – Sesame oil)
Curry Leaves
3 Red chillies - broken
Coriander Leaves
Salt as required
3 cups of water (2 cups regular water and 1 cup of rice washed water)

Method:
In a pan, put the oil, heat it, put the mustard and allow it to split. When it starts spluttering, put the jeera, fry, put the curry leaves, red chillies, crushed garlic and fry. Add the tomatoes, add little salt and turmeric powder. Allow the tomato to cook finely. Add the jeera powder and pepper powder, fry for a while. Once the tomato is cooked, add the tamarind water, rice washed water, add required salt. See the taste for salt and keep in medium flame. When the rasam just about to boil put the coriander leaves and close with lid and switch off. The rasam is ready.

Chicken Kshatriya Andhra Style (Nandhini's Chicken Kshatriya)

One of my favorite chicken speciality I used to relish in Andhra style restaurants in Bangalore, India, is Chicken Chathriya. I dont get these in any of the hotels here in US (alteast in NY). So I tried recreating the recipe relying on my taste buds and cooking knowledge. It came out very good. Try this recipe and you will taste what I am talking about.

Recipe:
Ingredients:
Chicken with bone or Drumsticks - 500gms or 1LB (skin out)
Onions - 2 big or 3 medium (Sliced)
Green Chillies - 10 to 15 (depending on how spicy you want)
Garlic Pods - 6 big or 9 small
Ginger - 1 x 2 inches
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/4 tsp
Lemon juice - 1 to 2 tsp (optional)
Corn flour - 1 to tsp
Cooking Oil - 3 to 4 tbsps.

Preparation:
1) Grind 5 greenchillies with a pinch of salt and little water in a mixie or blender.
2) Fry 1/3rd of the onion along with garlic and ginger in little oil. Grind to fine paste and keep.
3) Cut the chicken into medium size pieces. If you have bought drumsticks, cut the excess flesh in the drumstick. Wash it and marinate with the grounded greenchillies paste, salt and lemon juice. You can even marinate overnight by keeping in refrigerator.
Alteast 2 to 3 hours of marination is required.
4) Once marinated, in a pan add the oil and heat it. Fry the remaining onion and greenchillies. Add the masala and fry it. Add turmeric powder, coriander powder and jeera powder and mix well and fry for a while.
5) Add the marinated chicken and mix well and allow it to cook. Dont add any water, the chicken should be cooked in the masala itself.
6) Once the chicken is cooked to a fine consistency, mix the corn flour in 1/4 cup of water and add to the chicken and mix well. Keep in low flame.
7) Now Chicken Chathriya is ready and it goes well with Chappathis or rice.

My Recipes

Hi All

Just wanted to share the passion for cooking and trying different Indian / South Indian dishes. I have tried many recipes both in veg and non-veg and many have come out great. Also there are some Original recipes I created my self and came out real wonder. Try those and I bet you will love it too. I will add the recipes soon. Thanks for visiting my blog spot.