Showing posts with label CHANNA DAL. Show all posts
Showing posts with label CHANNA DAL. Show all posts

Monday, September 9, 2019

CHANA DAL..SENAGA PAPPU.. COCONUT

SANAGAPAPPU -KOBBARI KORU..


Materials..

Sanaga pappu.. chana dal..1 cup

Water..3 cups
Salt

Seasoning:

Mustard seeds a 1 tsp
Urad dal 1 tbsp
Redchillies 3 nos(made in to slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup

Method:

1.Place a vessel on the stove add washed chana dal /senaga pappu and water.

2.Cook  the chana dal  ,till it is 3/4 th cooked.
3.Add salt and keep it aside.
4.strain the water from it..And let it cool.
5.Then place a kadai on the stove,add oil to it.
6.After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
7.Switch off the stove.
8.After it is cool,add the grated coconut.
9.It can be served with rice, or it can be eaten as a side dish.
9.It can be served as naivedyams/ prasadam in pujas

Sunday, September 8, 2019

KARAM PODI..FOR IDLI DOSAS

KARAM PODI




Karam podi.. is a substitute of chutneys for dosas and idlis,and can be used as stuffing for curries.
Materials..

  • Urad dal..1 cup
  • Chana dal..1 cup
  • Ground nuts..1 cup
  • Corriander.. Dhania seeds..1 cup
  • Cumin..Jeera seeds..1/4 cup
  • Red chillies.. according to your spice eating levels
  • Tamarind..seed less.. lime size..
  • Table Salt

Method..
  • Place a kadai on stove and roast the ingredients,Urad dal,Chana dal,ground nuts, Dhania jeera,each seperately..until brown.
  • Lastly add Red chillies
  • Let them cool to room temperature.
  • After it turns cool.mix all the materials and dry grind in to powder in a mixie.
  • The powder will be a little coarse...lastly add seed less tamarind,and grind it too.
  • Lastly add table salt and grind a few pulses ..so that salt is evenly mixed.
  • I

Friday, September 6, 2019

THALIMPU SENAGALU..

SANAGALA GUGGILLU..THALIMPU SENAGALU...

STOVE TOP METHOD

Materials:

Chole/Sanagalu/whole Chana dal  2 cups

  • Wash well and soak sanagalu(whole bengal gram daal) for 6 hours in water.
  • Pressure cook with5 cups of  water till 3 whistles. Let it cool. 
  • Afterit is cool,drain the  remaining boiled water and keep boiled  senagalu ready for seasoning.

Seasoning:

Oil 3 to 4 tbsp
Urad daal 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Hing a pinch
Red chillies 2 nos (made into slits)
Greenchillies 4 nos(made in to slits)
Curry leaves a few..finely chopped

Method:

1.Place a pan on the stove,and add oil to it.
When it starts heating add red chillie slits,urad daal,mustard and jeera seeds.
2.Saute for a while,then add green chilli slits,curry leaves,hing, haldhi etc.
3.By now it starts fuming,then add boiled sanagalu and mix well.
4.Then add salt,cook in low fire for a few minutes ,let it simmer.
5.Then switch it off..Serve in a dish.

This dish is done for pujas ,as prasadam.

SENAGALU..GUGGILLU

SENAGAlU GUGGILLU..INSTAPOT
Materials..
Soaked Chana dal ..1 cup
Water ..3cups
Salt
Seasoning..
Oil..2 tbsp
Urad dal ..1tbsp
Mustard seeds..1 tsp
Jeera..1 tsp
Red chilli slits..Of 2 no.s
Green chillies..5 no.s..Made in to slits
Asafoetida..1 pinch
Curry leaves chop..Of 2 twigs
Method...
  • Place 1 cup of washed and soaked whole chana dal,in Insta pot separator,add 3 cups of water,1/2 andtsp salt,and  pressure cook for 11 minutes,switch in manual Mode,with pressure valve closed.

  • After done..Switch off it..But leave it as it is..For 10 minutes.




  • After 10 minutes pressure release and take the IP separator out.

  • Strain the excess water,and keep it aside.

  • Again  wash and thoroughly dap the  IP seperator with a tissue ,and place in IP.

  • And Switch to Saute mode manually,and add oil to it..After it is heated add the seasoning materials one by one,year dal,next the remaining,lastly curry leaves chop.


  • After the seasoning is done,add cooked whole chana dal,mix well..

  • Add required  table salt..Mix well ,switch off.
  • Take care take the separator out,or it may burn.
  • Transfer in to other vessel,when it is cool..
  • A bit care and speed should be taken while Sauteing the seasoning,or else burnt smell will be carrying with the food.
Here you go for..video....

Goes well as a bhog prasadam offer in puja,snack ,or with steamed rice..





Tuesday, August 27, 2019

CARROT SENAGAPAPPU KURA..INSTAPOT METHOD

CARROT CHANADAL CURRY..INSTAPOT METHOD


Carrot chanadal..carrot senagapappu..a simple side dish in Andhra region,that too kin traditional families,is a simple delicacy,very healthy for elders and even kids friendly too..shall we give a try in INSTAPOT.

Materials..

Carrots..chopped in to cubes..250 gms
Senagapappu..Chanadal..1/2 cup..up to 125 gms
Salt to taste

For Tadka..


Mustard seeds..1 tsp

Jeera 1/2 tsp
Urad dal  more than.. 1 tbsp

Red chillies..2 no.s.. slits
Hing 2 pinches

Green chillies ..6 no.s..made into slits




Curry leaves..2 twigs..
chopped into small pieces so kids eat without throwing

Turmeric..1/2 tsp
Oil..2 to 3 tablespoons

Method..

1..Place carrot and chana dal in instapot,and add 6 to 7  cups water,and set ..Manual mode..for 6 to  7 minutes. Though the time is set for  6 or 7 minutes,it takes a few mins in On,to build sufficient pressure.
2.. So after completion,of the adjusted cooking time,i  switched it off,and left for 10 minutes.
3..After 10 mins,slowly released all the remaining pressure with a spoon.
4..Then took it out, and drained the excess water.
5..After 5 minutes, kept the instapot ,in saute  mode ,then added oil to it,then when the instapot turned on,and the oil got heated,added Tadka Materials  one by one,started from urad dal,then mustard,jeera,red mirchi slits, mixing well..next added  CURRY leaves green chilli slits,and finally cooked carrot and chanadal mixture..saute well,add table salt ,and switch off the instapot..Thoroughly mix well..
6..After 2 minutes keep the instapot vessel out..or else the curry will be burn due to excess heat in instapot..
7..Elders and kids eat it happily,due to the natural sweetness of carrot.
8..Adjust chillies according to your spice eating levels,serve with steamed rice..

Video...








Saturday, August 10, 2019

UPMA/TOMATO BHATH

UPMA - TOMATO  BAATH...Microwave Oven


Ingredients:
  • 1 cup-200 gms-Upma ravva/Sooji
  • 1 onion- (chopped finely )
  • 1 inch -Ginger -(finely chopped)
  • 1 tomato- (chopped)
  • 2 tbsp -oil
  • 1 tsp- mustard seeds
  • 2 – 3 Green chillies-slits
  • 1 tbsp peanuts -(roasted)
  • 1tsp-Urad daal
  • 1tsp-Channa daal
  • Curry leaves
  • 2 and 1/2 cups water
  • Salt (to taste)

Procedure:
  • In a microwave safe bowl roast sooji at Micro high  power for 2 mins. Stir in between. Transfer into a plate.Keep aside.
  • In the same bowl add oil,and Microwave high oil  for 30 secs.
  • Add  mustard seeds, urad daal, chana daal, and microwave at Micro high power for 3and  1/2  min.
  • Now add onion, ginger, green chillies and tomatoes ,curry leaves and microwave at Micro high power for 3 mins. Stir in between.
  • Add 2and 1/2 cups of water,and Micro high for 7 mins.
  • Add, roasted semolina, nuts, salt, and Microhigh power for 3 to 4 mins.
  • Stir in between.
  • Serve hot with coconut chutney.

Friday, January 18, 2013

SNAKE-GOURD CURRY/POTLAKAYA KURA

SNAKE-GOURD CURRY/POTLAKAYA KURA




INGREDIENTS:
Snake gourd/Potlakaya-2 cups
Chopped in to pieces
Oil 2 tbsp
Urad daal 1tsp
Channa daal 1 tsp
Mustard seeds 1/4 tsp
Red chilli 3 nos
Made in to slits
Green chilli 2to 3 nos-slits
Hing optional
Curry leaves
Chilli powder 1/4 th  tsp
Turmeric powder 2 pinches
Salt
METHOD:
  • Add 1/2 tsp salt to the chopped snake gourd
  • pieces,mix well,keep it aside  for 5 minutes.

  • Now press the chopped  pieces well for 2 to 3 minutes,with your hand and squeeze out /remove the water.

  • Place the squeezed pieces in a bowl aside.
  • Now place a kadai on the stove with oil in it.

  • After the oil gets heated add urad and channa daals,mustard seeds,red chilli slits one by one.

  • After they splutter add green chilli slits and curry leaves and mix well.

  • Now add the squeezed snakegourd pieces,turmeric powder,mix well,and place the lid.
  • And cook in a low flame,by placing the lid ,the curry will be cooked with water vapour.



  • After 10 minutes add required  salt and chilli powder too,and mix well.
  • Let it simmer on a low flame until cooked..lastly add extra Tadka made by chanadal, Uradal , red mirchi for garnishing..

  • Serve hot.

Wednesday, January 2, 2013

VADALA PULUSU..DUMPLINGS SAMBAR


VADA PULUSU..


VADA PULUSU.. stew ia a delicacy from the Ongole and Nellore regions in Andhra Pradesh. A variation from routine Sambhar,rasam and kadi.



Ingredients:

  • Chana dal - 1/2 cup
  • Onion -1(Handful of chopped onions for vadas and rest for gravy)
  • Tomatoes-2
  • Green chillies-5
  • Ginger-Garlic paste- 1/2 spoon
  • Garlic cloves-3-5
  • Ginger-1 inch piece
  • Asafoetida-1 pinch
  • Turmeric- 1 pinch
  • Salt- To taste
  • Tamarind- Small lemon size
  • Oil
  • Garam Masala powder-1/4 tsp
  • Red chilli powder- 1 tspn
  • Curry leaves
  • Coriander leaves
  • Bay leaf-1
  • Sugar - 1/2 tspn
  • Cinnamon stick- small piece

For Seasoning:
  • Urad dal
  • Red chillies
  • Jeera
  • Mustard seeds 
Procedure - Vadas:
  1. Soak the chana dal for 3 hours in water.
  2. When the dal is soaked, drain the water and grind the dal along with chillies, garlic and ginger.
  3. Add some onion pieces(a handful), chopped coriander leaves and salt to the above ground mixture.
  4. Make small patties from the above mixture and deep fry them in oil.


Procedure - Pulusu/Gravy:
  1. Place a pan on medium heat and add oil to it. 
  2. When oil is hot add the seasoning ingredients mentioned above, asofoetida and cinnamon and fry them.
  3. Add the remaining chopped onions, ginger-garlic paste, chopped tomatoes, bay leaf, curry leaves to the pan and saute them until the onions become translucent.
  4. Add tamarind juice, turmeric and salt to the pan.
  5. Once the mixture comes to a boil add 1/2 spoon of sugar, garam masala powder and red chilli powder to it.
  6. Add vadalu, made earlier, to the pulusu and  boil them for five minutes and then turn of the heat.
 Garnish it with coriander leaves and enjoy it with hot rice. This can be served with Jeera rice or Peas Pulav as well.

Friday, October 7, 2011

BOBBATLU

BOBBATLU

Bobbatlu..it is one of the most favourite and famous sweet especially for south indians..It is a sweet delicacy prepared for festivals and occassions..like marriages,gruhapraveshams etc.
INGREDIENTS:

For dough:
  • Maidha /all purpose flour-2 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
For stuffing:
  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
METHOD:
Preparing dough:
  • Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 hours..it becomes soft when it is kept aside covered with a lid..
  • Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.
  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.
  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.
  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.
  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste..