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Friday, December 24, 2010

Besan Parre


Besan/ Gram flour: 1/2 cup
Chilli powder: 1/2 tea spoon
Cumin seeds: 1/2 tea spoon
Turmeric Powder: 1/2 tea spoon
Salt to taste and luke warm water to make dough.


Step1: Mix the above ingredietns and make a dough (like chapathi dough consistency)
Step2: Dust both sides in gram flour and roll it using a rolling pin (like how a chapathi is done).
Step3: Cut vertically and horizontally into small pieces (or u can even make it into dimond shape).
Step4: Deep fry in oil.

Simple and yummy parre is ready!! :)

Wednesday, December 22, 2010

Tomato Dhal


Toor dhal: 1 cup (boiled and mashed well)
Tomato: 3 large (finely chopped)
Onion; 1 small (finely chopped)
Green chillies: 2 (finely chopped)
Ginger and garlic: 1 tea spoon
Tamrind paste: 1/2 tea spoon
Asafoetida: 1 tinge
Turmeric and chilli powder: 1 tinge

For the masala:

Dhaniya: 1/2 tea spoon
Cinnamon, bay leaf, clove powder: 1 tinge


Step1: Grind the masala into fine powder.
Step2: Boil toor dhal with trmeric powder, chilli powder, salt and hinge. (Add 1 cup of dhaal and four cups of water while boiling).
Step3: Fry finely chopped onions, tomatoes, ginder, garlic, green chllies in oil.
Step4: Mix the boiled dhal in the tomato-onion mixture. Add tamrind and the dry masala.
Step5: Bring to boil and turn off the flame. Garnish with cilantro and add tempering if required.

I have adoped this recipe from an aunty (Lakshmi) who cooks really well. I love the tomato dhaal that she makes...will be simple yet tastes really well.

Best with chapathi. Can be had with plain rice and ghee too :)

Wednesday, December 8, 2010

Capsicum/Bell pepper rice


Capsicum -2 large (finely chopped)
Onion - 1 large (finely chopped)
Cummin seeds: 1 tea spoon
Green chillies: 2 (finely chopped)
Ginger: 1 tea spoon (finely chopped)

For the dry masala:

Ground nuts: 1/2 cup
Mustard Seeds: 1 tea spoon
Pepper cons: 1/2 tea spoon
Channa dhal: 1 tea spoon
Dhaniya: 3 tea spoon

Step1: Dry roast the masala.
Step2: Fry onions, green chillies, ginger, cummin seeds in oil.
Step3: Add capsicum to it and close the lid for 2 mins.
Step4: Add dry masala and enough water.
Step5: Add rice and mix well.
Garnish with cilantro if required.

Simple but yummy capsicum rice is ready !!

Tuesday, December 7, 2010

Pineapple pachadi


Pineapple: 1 cup (finely chopped)
Coconut: 1/2 cup
Green chillies: 3-4
Pepper cons: 4-5
Red chillies: 2-3
Cumin seeds: 1 tea spoon
Mustard seeds: 1 tea spoon
Urad dhal: 1 tea spoon
Asafoetida: 1 tinge
Cilantro for garnishing


Step1: Cook pineapple in boiling water until it turns soft.
Step2: Grind coconut, green chillies, pepper cons.
Step3: After the pineapple cools down, transfer it to a blender and blend it into a fine paste.
Step4: Mix the coconut, green chillies and pepper cons paste with the pineapple and heat the mixture for 5 minutes.
Step5: For tempering use mustard seeds, cumin seeds, urad dhal, asafoetida and red chillies.

Add few chunks for pineapple and garnish with cilantro.

Sunday, December 5, 2010

Methu Vada


Urad dhal: 1 cup
Green chillies: 2 (chopped)
Ginger: 1 tea spoon (chopped)
Pepper cons: 4-5 pieces
Oil to fry
Salt to taste
Cilantro/curry leaves


Step1: Soak urad dhal in water over night
Step2: Filter all the water and transfer the dhal to a blender
Step3: Add green chillies, ginger, pepper cons, salt, cilantro/curry leaves.
Step4: Heat oil for 5 minutes. Wet hands in water for few seconds and take a small quantity of the batter. Make it into small balls with a whole in the middle. Deep fry in oil.

Methu vada is ready :)