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Friday, March 25, 2011

Beans parupu Usili



Ingredients:


Beans: 2 cups (finely chopped)
Toor dhal, channa dhal, moon dhal: 1 cup (measured in equal portions)
Green chllies: 3 - 4 (chopped)
Ginger: 1 tea spoon (chopped)
Red chillies: 3 - 4
Asoefetida: 1 tinge

Method:


Step1: Soak the three dhals in water for half an hour
Step2: Grind (until it forms a coarse mixture) with asoefetida, salt, green chillies, red chillies, ginger.
Step3: Steam cook for 10 minutes in cooker.
Step4: Boil cabbage/ beans (of your choice) with salt. Filter all the water.
Step5: Crumble/ separate the dhal with your fingers.
Step6: Heat oil (2 tea spoons) and fry the crumbled dhal for 5-7 minutes.
Step7: Mix with beans and add tempering in the end with mustard seeds, urad dhal, cumin seeds.

Yummy beans parupu usili is ready :)

Masala Dosa




Ingredients:

Dosa batter: 2 cups
Potato: 4-5 (Boiled and chopped into cubes)
Onion: 2-3 (cut lengthwise)
Frozen peas: 1 cup
Green chillies: 4-5 (finely chopped)
Ginger: 1 tea spoon (finely chopped)
Mustard seeds: 1 tea spoon
Channa dhal: 1 tea spoon
Urad dhal: 1 tea spoon
Red chillies: 4-5
Turmeric powder: 1/2 teaspoon





Method:

For the masala:
Step1: Heat oil. Add mustard seeds, urad dhal, channa dhal, green chillies, red chillies, ginger, turmeric powder.
Step2: Once the mustard starts to crackle, add onions and fry until it turns transparent. 
Step3: Add frozen peas and close the lid for 5 minutes.
Step 4: Add potatoes and sprinkle little water.
Step5: Mash few potatoes with ladle and let the rest of the potato as it is.




For the dosa:
Step1: Heat the griddle up to 300 F. Fill the ladle up to 3/4 level with dosa batter. 
Step2: Gently pour the batter on to the center of the pan till the ladle is empty. 
Step3: Now start spreading the batter in circular motion to form a pancake of roughly 8 inches diameter.
Step4: Drizzle oil over the surface of dosa and around its edges.
Step5: Flip the dosa to the other side and wait for 2 minutes (this step is optional).

Masala dosa is ready :)



Wednesday, March 23, 2011

Coconut Rice/ Thengai sadam





Ingredients:


Rice: 1 cup (boiled)
Coconut: 1/2 cup
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Urad dhal: 1 teaspoon
Channa dhal: 1 teaspoon
Red chillies: 2-3
Green chillies: 2-3 (Chopped)
Ginger: 1 teaspoon (chopped)

Method:

Step1: Heat oil and add mustard seeds. Once they crackle, add cumin seeds, urad dhal, channa dhal, red chillies, green chillies, ginger and saute well.
Step2: Add finely shredded coconut and fry until it turns golden brown.

Coconut rice is ready :)