In-Laws Visit

I have my in-laws with us for over 2 months now. And I am all excited learning the new items from my Mother-In-Law. Basically I am from Telangana(a part of A.P) and my in-laws are from Andhra. So I am learning new techniques from her. As soon as I get a chance I will definitely share my new experiances with you all....

Till then...

Have fun and Have a nice time

Mooli Dal

Hi all... have you ever tried Mooli dal. Its very tasty. We were moving to a different place, so my aunt made lunch for us. Which included Mooli dal on that day. Mooli dal was really tasty. So here is the simple recipe of it.

Some google info about Mooli is below:
Mooli radish (or daikon) is a long white Japanese vegetable. It's highly nutritious, containing vitamin C, potassium and calcium. It is crisp with a mild peppery flavour. It can be eaten raw or cooked (stir-fried or lightly steamed).

Ingredients
Radish - 1 (Washed, Peeled and Chopped)
Toor Dal - 1/2- 1 cup (or your daily measure)
Turmeric - 1/4 Table Spoon
Cumin Seeds (Jeera) - 1/2 Table Spoon
Tomato - 1
Green Chillies - 2-3 in No.(Also can add Red Chilli Powder)
Chana Dal - 1 Table Spoon
Oil
Salt to Taste
Mustard Seeds - 1/2 Table Spoon (Optional)
Coriander Powder - 1/2 Table Spoon (Optional)
Asafoetida - a pinch (Optional)
Coriander Leaves (Seasoning)
Curry Leaves (Seasoning)

Method of Preparation
1. Wash the toor dal and add Radish pieces, Tomato, Cumin Seeds and Turmeric to it. Add enough water and pressure cook it until the dal is done.



2. After the dal is cooked. Take a vessel/kadai on stove top. Ofcourse switch on the stove. :)

3. Add oil and let it heat. Add Mustard seeds to it. Let it Splutter.

4. Then add Chana Dal, Curry Leaves, Green Chillies and Asafoetida. Let it stay for about 30 seconds.

5. Add the cooked dal to the above. Add salt and red chilli powder if needed.

6. Let it cook for few seconds. Add the seasoning and serve it with rice/roti.

Cooking Time: 20 minutes (Including 15 minutes of Dal cooking)
Category: Side Dish (Lentils)

Terminology
Cumin Seeds - Jeera(Hindi), Jeelakarra (Telugu)
Radish - Mooli(Hindi), Mullangi(Telugu)
Coriander Powder - Dhania Powder
Asafoetida - Hing(Hindi), Inguva(Telugu)
Toor Dal - Kandi Pappu(Telugu)
Chana Dal - Senaga Pappu(Telugu)

Tomatillo Pachadi

Ingredients

Tomatillo - 6-8 (small)
Carrots - 1
Green Chillies - 2-3 (depending on spice level)
Red Chillies - 2
Turmeric - 1/4 Table Spoon
Mustard Seeds - 1/2 Table Spoon
Cumin Seeds - 1/2 Table Spoon
Asafoetida - a pinch
Urad Dal - 2 Table Spoons
Chana Dal - 2 Table Spoons
Oil
Salt to taste

Method of Preparation
1. Take a kadai, switch on the stove and keep on top of it. Add oil to it.

2. Let the oil get heated and add mustard seeds, jeera, Asafoetida.

3. Add Urad Dal, Chana Dal, Green Chillies, Red Chillies and fry for few seconds.

4. Now add Chopped Tomatillo and Carrots to the above.

5. Add Turmeric and mix it with spatula. Cover it and cook it for 5 minutes or till the carrots and tomatillo are cooked.



6. Add salt at the end and let it cool.

7. Grind the above and garnish with coriander and serve.



Method of Preparation: 15 minutes
Category: Side Dishes (Chutneys)

Gongura Rice

Its been long time that I actually posted something on my blog. I swtiched my job and was busy adjusting with new place. So here I am back with my recipes again. I was trying this second time last sunday. As my experimentation with gongura goes on, my love it is also increasing. :) Nice ha.... so lets see the simplest recipe of the gongura rice.

Ingredients
Gongura - 1-2 Bunches
Red Onions - 2 medium sized or 1 big size
Green chillies - Cut vertically 3-5 (depending upon the spicy level)
Coriander Powder - 1/2 - 1 table spoon (Optional)
Cumin Seeds - 1 table spoon
Oil
Salt to taste

Method of Preparation
1. Take a vessel, and add oil to it.

2. Add Jeera and Green chillies after the oil is heated.

3. Add onions and let it fry till golden.

4. Add Gongura and fry for less than a minute or so. Add Salt to it.

5. Add the cooked rice to the above. Serve hot with curd and any spicy curry.

Preparation time: 10 minutes (apart from rice cooking)
Category: Rice varieties

Terminology/Synonyms
Gongura = Sour Greens
Cumin Seeds = Jeera

Note:
Shall post some pictures soon.

Alu, Brinjal, Tomato Curry

This is another simple curry which I did other day. Looks colorful isn't it !!! Its a combination of Alu(Potato), Brinjal and Tomato Curry. Cook it normally as any other regular curry and with a little of water, curd (optional) and dhania powder added. Fast and easy to make and yummy to eat.. try it in your own way.... Happy eating..

Beerakaya PapuKaya (Kura/Curry)

These are some simple recipes I wanted to share with you all.


Ingredients
Beerakaya - 2-3 in number
Chana Dal/Moong Dal - 1/2 cup
Tomato - 1 small
Onion - 1 small (Optional)
Coriander Powder - 1/2 Table spoon (Optional)
Green Chillies - 2 or 3 (Optional)
Chilli Powder - 1 Table spoon(varies depending upon your spicy taste)
Turmeric - 1/4 Table spoon
Oil
Jeera - 1 small Table spoon
Salt to taste
Curd - 1-3 table spoons (optional)
Curry Leaves
Coriander - chopped to decorate

Method of Preparation
1. Soak Chana dal/ Moong dal in water for 5-10 minutes. Chop everything and keep it ready

2. Add oil in a kadai/vessel. let the oil get heat.

3. Add jeera and optionally mustard seeds. Add curry leaves and green chillies.

4. If you add mustard seeds, let it splutter then add all the ingredients except curd.


5. Add water to above, cover and cook until 5-8 minutes or until the ridge gourd is cooked.

6. Add curd and garnish with coriander and serve it hot with Rice or roti.




Time for Preparation: 10 - 15 minutes
Category: Curries

Terminology
Beerakaya - Ridge gourd
Coriander Powder - Dhania powder
Jeera - Cumin Seeds