Friday, January 16, 2009

Spicy Crunchy Peanuts



Crunchy, Hot and Spicy peanuts perfect for this winter.

Ingredients:

Peanuts(shelled)-2 cups
Gram Flour/Besan - 1/2 cup
Rice Flour -1/4 cup
Coriander Powder-1 tbsp
Turmeric-1/2 tsp
Red Chilli powder-1/2 tsp
Black Peppercorn-1/2 tsp
Green chilli-1 tbsp
Ginger Powder- 1/4 tsp
Salt to taste
Mango powder -1/2 tsp
Lemon Juice-1 tbsp
Water- 1 cup
Oil to fry

Method:

Roast the peanuts in a frying pan for 4-5 mins on medium heat.Allow it to cool.Mix all the ingredients in a large bowl and add the cooled peanuts to this mixture.Now add water little by little and make sure that the mixture sticks to the peanuts evenly.Heat oil in a frying pan and drop these peanuts one by one to the frying pan and deep fry till they are golden brown.After cooling they are crisp.

Saturday, January 10, 2009

Rava Dosa





Rava dosas are quick to make,crunchy,thin crepes made of semolina(The fine version used to make kesaribhat/sajjige and not the one used to make uppama/uppit).This does not require fermentation.I love to watch The Vah Re Vah chef making rava dosa on youtube- a nice presentation...

Ingredients:

Rava (semolina)- 2 cups
Maida - 1/2 cup
Rice flour - 1/2 cup
Yogurt(beaten curd)-1/2 cup
Onion cut(optional)-1
(I have not used onion)
Green chillies, chopped - 3
Coriander- 1 tsp chopped
Ginger(grated)-1/2 tsp
Black Pepper ground-1/4 tsp
Jeera-1/2 tsp
Salt to taste
Oil for roasting


Method:

Mix all the ingredients. Add water to make a thin batter.Keep the batter aside for 1 hour. Heat the griddle and grease it with little oil.Pour a ladle of batter over the griddle and spread the batter by swirling the griddle.Pour a teaspoonful of oil around the edges. If you cook the dosa on medium heat it becomes crisp and crunchy.When the bottom turns golden brown and crisp, turn the dosa over and fry other side for a few seconds.Fold it and serve the golden side on top.
Serve with coconut chutney/ chutney powder/molaga pudi.

Monday, January 5, 2009

Bittergourd Curry





Ingredients:


Bitter gourd- 4 nos
Rasam powder/Red Chilli powder- 1 tsp
Mango powder- 1 tsp
Coconut(optional)-1 tbsp
Coriander leaves(chopped)- 1 tsp
Sugar- 1/4 tsp

For Seasoning:

Peanut oil- 2 tbsp
Mustard seeds- 1/4 tsp
Red chillies- 1-2
Turmeric-1/4 tsp
Hing - a pinch
Curry leaves- 4-5


Method:

Cut and wash Bittergourd.Heat oil in a frying pan and add mustard seed,red chillies,turmeric,hing,curry leaves.Now add cut bittergourd and fry till its golden brown in color and is crunchy.Add Rasam powder or red chilli powder,mango powder,sugar,salt.Mix well.Top it with coriander leaves.

This dry curry goes well with Rice/Chapati.

Ajwain Chutney Powder




Ajwain or, Om Chutneypudi, is very tasty and helps you in digestion. It is very good for new moms. The chutney powder also gives you an appetite. This is my mother's recipe and she made this when she was visiting us.


Ingredients:

Tuvar dal/Togaribele - 1 cup
Ajwain- 1 tbsp
Black Pepper- 1 tbsp
Coriander seeds- 1 tbsp
Jeera- 1 tbsp
Copra/Vonakobbari- 2 cups
Ginger powder- 1 tbsp
Red Chilli powder- 2 tbsp
Jaggery(powdered)- 2 tbsp
Curry Leaves(dried and powdered)- 1 cup
Hing - a pinch
Turmeric- 1 tsp
Salt to taste

Method:

Fry Tuvar dal till it becomes golden brown in color.Fry Ajwain,Coriander seeds,Jeera,Copra one by one.Fry Black pepper in a tsp of ghee.Grind all the ingredients(Tuvardal should be coarsely ground).Add Red chilli powder,Hing,Turmeric,Jaggery,Salt and Curry leaves to the ground mixture and mix well.

This should be eaten with hot rice and ghee.
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