[ Pobierz całość w formacie PDF ]
one pinch of cardomom powder.
2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon
of water and keep on stirring for about 10 mts or until the moisture
dries. It should not be too dry either. Make small balls about the size
of a cherry. This can be prepared a day or two ahead and stored in the
refregirator.
179. Onion Rice
Ingredients
1 cup rice.
1 medium sized onion.
1/2 cup green peas.
3 minced green chillies.
little garlic.
Mustard and cumin seeds for seasoning.
cut coriander leaves.
salt to taste.
Method
1.Cut onions into thin long slices.
2.Boil the rice separately.
99
3.Heat oil in a pan and season with mustard and cumin seeds.
4.Add cut onions and green chillies , fry until onion is light brown in
color and add green peas. Pour little water and allow the mixture to
boil till the mixture is dry.
5.Add the boiled rice and coriander leaves into the mixture and mix
well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes
Serves: 4
Required ingredients:
Oil -- 3 tbsp
Black Mustard Seeds -- 1/4 tsp
Curry Leaves -- 8
Red Chili Powder -- 1/2 tsp
Turmeric -- 1/4 tsp
Salt to Taste
Set 1
Raw Bananas (different than unripe bananas we eat) -- 4
Tamarind Paste -- 1.5 tbsp
Set 2
Cumin Seeds -- 1 tsp
Garlic -- 4 cloves
Ginger -- 1/2 inch piece
Cloves -- 2
Uncooked Rice -- 1 tsp
Make Set 2 into a paste (adding a few drops of water) and keep aside.
Raw bananas should be cut into four pieces each. Remove the skin and keep aside.
In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the
above paste
(of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana
pieces. Also
add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
100
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can
add a
spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes
Serves: 4
Required ingredients:
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8
Turmeric Powder -- 0.5 tsp.
Oil -- 0.5 cup
Water -- 5 cups
Coriander Leaves -- 1 bunch
Curry Leaves -- 20
Sesame Seeds -- 1 tbsp. (powdered)
Asafoetida -- 0.5 tsp.
Salt to taste
In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl
spread
out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix
thoroughly. Keep
it aside.
Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram,
red chile,
pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining
curry leaves,
101
asafoetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now add salt and sesame
seed
powder to the skillet and add it all to the bowl containing rice. Mix thoroughly. Serve with
Verusanagapappu
Pacchadi or plain yoghurt.
Note: You can adjust the amount of tamarind extract according to your taste.
182. Masala Vada
Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5
Required ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste
(do not
make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg
powder,
onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size of a
golf ball)
and keep aside.
In a deep skillet warm oil and deep fry the balls on lo w heat until brown.
102
183. Ravva Dosa
Preparation Time: 15 minutes
Serves: 3-4
Required Ingredients:
Yoghurt (preferably sour) -- 1 cup
Rice flour -- 1/2 cup
Moida -- 1/4 cup
Semolina (Bombay Ravva) -- 1 cup
Chopped Ginger -- 1 inch piece
Chopped Coriander -- fistful
[ Pobierz całość w formacie PDF ]