Curd Poha

 

Ingredients:

• 1 Cup Thick Poha (pressed rice)
• 2 Cups Yogurt
• 3 tbsp Grated coconut (fresh)
• 4 Green chillies, chopped
• 1/2" Ginger, finely chopped
• Few Curry leaves
• Fresh Cilantro, finely chopped
• 1/4 Cup Pomegranate seeds
• 1/4 tsp Ajwain
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Salt to taste
• 1 tsp Urad dal
• 1 tsp Oil

Method:

• Wash poha & soak with just enough water.Leave aside till poha becomes soft.
• Beat the yogurt well.When the poha is soft enough add the beaten yogurt, salt , grated coconut & mix well.
• Heat oil in a pan & add mustard seeds, cumin seeds.When they begin to crackle add the Ajwain , urad dal, ginger, chillies.
• When urad dal changes color add curry leaves.
• Pour this over the poha.Mix well.Add the pomegranate seeds, chopped cilantro & mix again.
• If poha absorbs the curd add some more before serving.
• Serve as is or with lemon pickle.

Happy Diwali

Wishing you all a Happy & Safe Diwali.

I'll be back soon. :-)

Bendakaya Pulusu / Okra stew

Ingredients:

• 1/2 lb Okra, bendakaya (pat dry & cut into 1 1/2" pieces)
• 1 medium Onion, finely chopped
• 1 tomato, finely chopped
• 4 green chillies, slit
• 1 tsp Coriander powder
• 1 tsp Chilli powder
• Salt to taste
• 1/4 tsp Turmeric powder
• 1 tbsp tamarind pulp extracted/Small lemon size tamarind,
• Few Curry leaves
• Chopped Cilantro
• 1 tbsp oil
• A large pinch of Asafoetida powder
• 4-6 fenugreek seeds
• 1/2 tsp mustard seeds
• 1/2 tsp Cumin seeds

Method:

• Heat oil in a pan & add fenugreek seeds, after they start changing color, add mustard seeds & let them pop.
• Add curry leaves, onions, chillies & saute for a minute.
• Add okra pieces & saute for 10 mts till okra becomes soft & brown.
• Add coriander powder, chilli powder, salt & mix well.
• Add the chopped tomatoes & mix well.Cook for another 5 mts.
• Add the tamarind pulp, 2 cups water & mix well.Cover & cook on medium flame till tomatoes are done & gravy thickens.
• Heat oil in another pan & add cumin seeds, when they start to change color, add asafoetida & transfer the tempering to the stew.
• Garnish with chopped cilantro & serve.

Senagapindi Dosa/ Besan Dosa

Senagapindi Dosa served with Onion Chutney

Ingredients:

• 1 Cup besan
• 1/4 Cup Rice flour
• 1 small Onion, finely chopped
• 6-8 Green chillies, minced
• Few Springs of Cilantro, finely chopped
• 1 tsp Cumin
• 1 tsp Ajwain/Caron seeds
• Salt to taste

Method:

• Sift gram Flour & rice flour together to aerate & to remove lumps into a big vessel.
• Add cumin, carom seeds, onions, chillies, cilantro, salt & mix well.
• Gradually add water to prepare batter to a medium thick pouring consistency.
• There should be no lumps in the batter.
• Heat tava & grease it.Pour a ladel full of batter & spread into thin round.
• Sprinkle a teaspoon oil around the dosa.
• When underside starts to brown gently lift & turn to other side.
• Cook until the second side is lightly brown.
• Remove & Serve hot immediately with Chutney.

Vegetable Burger

Ingredients:

• 4 Burger buns
• 2 Potatoes, boiled & mashed
• 1/4 cup green peas, boiled & mashed
• 1/2 cup beans, boiled & mashed
  
• 1/2 cup carrots, grated
• 1/2 Onion, finely chopped
• 1 tbsp Ginger, grated
• 6-8 green chillies, minced
• Salt to taste
• 1 tbsp lime juice
• 1/2 cup bread crumbs
• 1 tbsp Olive Oil
• Few Lettuce leaves
• Tomatoes
• Onions
• Tomato ketchup
• Cheese sauce/mayonnaise sauce.

Method:

• Mix together boiled vegetables, grated carrot,ginger, chillies,onions, salt, lime juice & knead well.
• Divide into equal portions & shape into 3/4 inch patties.
• Dust the patties with bread crumbs & chill for few minutes to help them firm up better.
• Heat oil , add patties & brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on outside.
• Place some lettuce leaves, onion rings, tomato rings & place a veg pattie.
• Pour some tomato ketchup, cheese sauce/ mayonnaise sauce over it & cover with bun.
• Serve hot.