Showing posts with label LENTILS. Show all posts
Showing posts with label LENTILS. Show all posts

Tuesday, September 17, 2019

SPINACH DAL..PALAKURA PAPPU

SPINACH DAL..PALAKURA PAPPU

Materials...
  • Tur dal..1 cup..250 ml
  • Spinach..Washed n chopped..3 to 4 cups..More is better.
  • Tomatoes..4 no.s..Chopped
  •  Onion..1 medium ..Chopped finely
  •  Green chillies.. 2 no.s
  • Turmeric..1/2 tsp 
  • Tamarind paste...3 to 4 tbsp 
  • Salt..To taste
Here you go..For video..


For Seasoning..
  •  Ghee/Oil..2 tbsp
  • Red chillies..3 to 4 no.s.. Make slits 
  •  Mustard..1 tsp
  • Fenugreek/methi seeds..1/4 tdp
  • Garlic flakes..Finely chopped..2 tbsp
Method..

  • Place washed tur dal,chopped spinach,tomato chop and onion chop and green chilli slits,in the insertor of IP and add 2 and  1/2 cups of water...Mix well.

  •  Place the lid of IP and set Manual mode for 11 minutes, close the pressure release Vent..

  •  After it  beeps,and cooking done,leave as it is for 10 minutes..

Wednesday, September 4, 2019

GREY PUMPKIN..ASHGOURD..GUMMADIKAYA PACHHI VADIYALU

GUMMADIKAYA PACHHI VADIYALU

Budidha gummadikaya..ash gourd ..is used to prepare  as Vadiyalu..vadiyams..which we can use and fry in  all the meals all over 12 months..but for preparing as bhajiyas or bondas,tender one is required..here in groceries stores,we could get 2 small pieces of ash gourd, so got it home and tried..
The quantities of measurements which I used I am mentioning them here..





Materials..

  • Gummadikaya ..2 pieces
  • Urad dal 3/4 corelle coffee cup
  • Red chilli powder 1 tsp
  • Table Salt..to taste
  • Hing ..2 pinches
  • Oil..for frying
  • A washed cloth
  • Mortar ..to be used as a weight
Method..
  • Wash the ash gourd pieces..and chop them in to fine slits.



  • Place the slits on a square cloth ..add 1 tsp salt..tie the cloth with a rope a,as a potli..and squeeze the excess water.

  • I placed a large vessel,and a strainer in it..then placed the potli in it,and kept a mortar as a weight.. for every 10 minutes,I used to squeeze and again placed in the strainer , with mortar on it..like wise 4 to 5 times,I did this, and could manage to remove the excess water from it.


  • Meanwhile (soak the washed Urad dal in water for 4 hours,and grind it in a mixie jar,with very less water..just as we do  for Urad dal Vadas.. garelu .

  • Place the ash gourd pieces,in a vessel,add the required amount of Urad dal batter,and add chilli powder,salt and hing..mix well.

  • Now the batter is ready..so place a pan on the stove with oil to fry.


  • After the oil is heated in medium heat ,place the batter as bondas,or dumplings in to the oil..

  • First 2 minutes let the dumplings bondas fry,then turn over..

  • Remove them from heat after they are fried ..into brown colour.

  • These bondas require more time to fry in medium heat,or else,if it is high heat  the outside portion will be fried,and inside portion will be raw..So see that..
Here you go.. for video..


  • Serve 

Thursday, August 29, 2019

SAMBAR WITH VEGGYS

SAMBAR WITH VEGGYS

Veggie sambar makes a meal complete,and it's tasty with both steamed rice and idols in breakfast

Here you go..For video..

Materials..

Tur dal 1 cup
Vegetables..Bottle gourd ..small piece,peeled and chopped
Tomatoes..2 big chopped
Drumsticks...frozen..6 pieces
Bhendis..3 cut off the ends,and chop into 1 inch pieces
Peas..handful
Onion..1 medium ..chopped
Garlic..5 flakes..finely chopped
Ginger..1/2 inch piece ..finely chopped
Tamarind .. juice extracted from medium lemon sized with 3 to 4 cups of water
Turmeric..1/2 tsp
Dhania/coriander powder..2 tbsp.
Sambar powder..2 tbsp
Red chilli powder..1 tsp
Salt..to taste

For Seasoning..
Oil..3 tbsp
Mustard seeds..1tsp
Methi seeds..1/4 tsp
Jeera 1/4 tsp
Red chilli slits..of 3 no.s
Curry leaves..2 twigs..
Coriander leaves..chopped


Method..

1...Tur dal 1 cup is washed and  cooked with 2 cups of water in the INSTAPOT, in manual mode for 11 minutes.. after done,leave it for 10 minutes.
2...Now pressure release it..After opening it,mix it well.
3...Add chopped vegetables,along with onion chop, and INSTAPOT cook again for 7 minutes,manually.
4...After done,leave it for 10 more minutes,so the veggies will be steamed well and cooked..now pressure release,and take out from IP.
5...Cooking like this in 2 step procedure,is because..it cuts the cooking time,of boiling vegetables on stove top...it works for me.
6...Now stove top method...Place a pan on the stove ,add 2 to 3 tbsp oil,and add seasoning materials,mustard,jeera,methi seeds,red chilli slits and fry well for 2 minutes..
7...Add garlic chop to the seasoning,and fry well till the raw smell goes.

8...Add cooked Tur dal with veggies to the seasoning,mix well.
9...Add tamarind juice, and add corriander/Dhania powder,chilli powder,salt,and sambar powder,mix well and let it cook.

10...Check the consistency of the sambar,whether it's thick,dilute it with more water..

11...Add Curry leaves and corriander leaves,after boiling and cooking,in low flame, switch off the stove..
12..Serve with steamed rice and idlis..


Sometimes ..we can fry the onions and veggies seperately with oil in a pan,and use in sambar..


Wednesday, August 28, 2019

CABBAGE MOONG DAL CURRY

CABBAGE PESARAPAPPU KURA...CABBAGE MOONG DAL SABJI




Materials..

Cabbage chopped..3 cups
Pesara pappu/moong dal..3/4 cup

Table Salt..to taste
For Tadka..


Oil..3 to 4 tbsp,your choice
Urad dal ..1 tbsp
Chana dal..1/2 tbsp
Mustard seeds,jeera..1 tsp each
Red mirchi..3 no.s made into slits
Green chillies..6 no.s..made into slits
Curry leaves..washed and chopped
Hing..2 pinches
Turmeric..1/2 tsp

Method..
1.Place a pan on stove,add cabbage chop to it, add 4 cups of water and let it half boil.

2.After the cabbage is half cooked,add washed moong dal to it and cook,on the stove .The moong dal should be cooked,but not into a paste.
3.Do not use pressure cooker to cook this recipe, as the moong dal will be mashed and become a paste.
4.Strain after it is cooked.


5.Now for Tadka, place a Kadai on the stove ,add oil to it.
6.Add Chanadal and urad dal first,and fry till it's half brown,,after a minute add the remaining tadka and mix well,until nice aroma comes..including Hing and Turmeric..Mix well
7.Add the strained cabbage moong dal to it ,and cover it with lid..keep in simmer.

8.Switch off the stove. Serve with rotis or steamed rice.
Here you go..for video..


Mild curry, eaten in hot days esp,even suitable with elders and kids..If more spicyness is needed more green and red chillies are to be used..


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...








Monday, August 26, 2019

GONGURA PAPPU..RED SORREL LEAVES DAL

GONGURA PAPPU..


GONGURA PAPPU.. this is the second variety,a small variation from 1st variety..the sharp tangy touch of this daal makes it very tasty..it can blend well with steamed rice and rotis.

Materials required..


Tur dal.. 1 cup
Gongura ..2 cups
Cleaned,plucked and washed well.and chopped

Onion..1 medium...Finely chopped
Tomatoes..1 no.chopped

Green chillies..6 no.s
Garlic..6 flakes..finely chopped
Tamarind paste 1 to 1 and 1/2 tbsp

Chilli powder..1 to 1 and 1/2 tsp
I used only 1 tsp

Turmeric powder..1/2 tsp
Salt..to taste

Materials for Tadka..

Oil..1 to 1 and 1/2 tbsp
Mustard seeds..1 tsp
Methi seeds..2 pinches
Red mirchi..2 no.s
Made into slits
Jeera..1/2 tsp optional

Method..

1..Place a pan on the stove and add oil to it..Next add mustard and methi seeds,along with red chilli slits.
2.After they splutter ,add Garlic flakes and fry well until the raw smell goes.
3.Now add onion chop and green chilli slits and fry until onion turns transculent.
4.Then add tomatoe chop, and fry until they turn mushy.
5.Now add Gongura leaves chop,and fry well,placing the lid..it should turn soft and mushy. No doubt it takes more than 15 minutes..in low flame.
6.Meanwhile pressure cook..or instacook washed Tur dal with 1 :2 and 1/4 water..I use 2 and 1/2 water in instapot. Mash well after removing it out.
7.After gongura mixture is cooked well,add cooked Tur dal,and mix well.
8.Now add turmeric powder,chilli powder,and salt..and cook.

9.Add 1 to 1 and 1/2 tbsp tamarind paste,if the tangy sourness is not sufficient..if gongura leaves are too tangy then no need to add..tamarind paste.
10.Check the taste and then add tamarind paste..cook for 5 more minutes in low flame,switch it off and cover with a lid..
11.Serve with steamed rice and rotis.