Wednesday, September 19, 2012

Ganesh Chaturthi 2012

Wishing all Our Fellow Bloggers & Readers a very Happy & Prosperous Ganesh Chaturthi

Lord Ganesha's Favorite Item made specially during the Chaturthi Festival
Savoury Steamed Rice Flour Dumplings with Chana Dal (Kudumulu/Undralu)
Serves 6-7

Rice- 500 Grams
Split Bengal Gram (Chana Dal)- 4 Tbsp., Boiled separately till Soft (but not overly done)
Cumin Seeds (Jeera)-1 Tbsp.
Salt- to Taste

Clean & Wash the Rice thoroughly
Spread the Rice on a Cloth & keep it to Dy Completely (the Rice has to be Dried Fully to Grind)
Strain the Rice through a Sieve to get Coarse Ground Rice Rava from the Sieve should be measured to equal about 400 Grams
(the remaining Smooth Rice Rava can be used later for Various Dishes later)

In a Bowl Add Oil & Water to Boil 
(The Ratio of Water:Rava should be 4:2)
Add1 Tbsp. Salt, Roasted Jeera is optional
Add Rava & Stir till it all comes together on Slow Flame
Cover & Simmer for about 5 Minutes
The Consistency of the Rava will be like Upma
Mix Chana Dal in the Rava & let the Rava & Chana Dal Cool completely
Grease Hands with Water or Oil to make Dumplings

Steam in a Pressure Pan/Bowl/Idli Stand or any Vessel of Choice (with Water just enough to Cover 1/3rd of the Pan)

We made a Different Version of the Traditional Semiya Payasam (made with Sugar) with Date Palm Jaggery (Khajur Gud)
Serves 6-7

Vermicelli (Semiya)- 2 Cups, Toasted till Golden
Milk- 2 Litres
Date Palm Jaggery (Khajur Gud)-  , Finely Grated/Shredded
Mix Dry Fruits (Cashew nut, Raisins)-  , Roasted in Ghee
Cardamom Powder (Elaichi)- 1 Tsp.

In a Deep Bottomed Pot, Add Milk & carefully till it Boils Milk
Add Semiya & Stir to avoid any Lumps
When the Semiya seems done, Add Jaggery & Mix Well
Add Cardamom Powder & Dry Fruits just before turning off the Flame


Bengali- Shemai
English- Vermicelli
Hindi- Seviyan
Gujarati- Sev
Kannada- Shavige
Malayalam- Semiya
Tamil- Semiya
Telugu- Semiya/Sevalu
Urdu- Seviyan

Lemon Rice (Pulihora)
Serves 6-7

Rice- 350-400 Grams, Boiled separatelyso that the Grains are Separate

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Raw Peanuts- 2 Tbsp. (as Desired can increase or Decrease the Quantity of Peanuts)

Mustard Seeds (Rai/Aavalu)- 1.5 Tsp.
Cumin Seeds (Jeera/Jeelakarra)- 2 Tsp. (Optional)
Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- 2 Tsp.
Split Black Gram (Urad Dal/Menapappu)- 2 Tsp.
Curry Leaves (Kadi Patta/Karvepaku)- 10-15 No’s
Asafoetida (Hing/Inguva Podi)- ½ Tsp.

Turmeric Powder (Haldi)-4 Tsp.
Salt- to Taste

Fresh Lemon Juice- 4 Small sized

Deep Fried Sweet Stuffed with Powdered Chana Dal & Jaggery (Burulu)
Serves 6-7


For Outer Covering:
Rice-1 Cup
(Urad Dal)- 1 Cup

For Stuffing:
Split Bengal Gram (Chana Dal)- 400 Grams, Soaked for 2 Hours, Boiled till Soft & Coarsely Ground
Jaggery (Bellam/Gud)- 200 Grams, Finely Grated/Shredded
Cardamom Powder (Elaichi)- 1 Tsp.
Ghee- 2 Tsp.

Preferred is a Ratio of 1:1 (Dal:Rice) but many families mix a Batter of Ratio 1:2 (Dal:Rice)
Soak for 2 Hours & Grind Thick like Idli Batter

In a Wide Pot, Boil the Jaggery till it Boils
Add Cardamom Powder, Ghee 2 Tsp., Add the Chana Dal Powder & Mix evenly
When Cooled, make the Stuffing into Lemon Sized Dumplings

Heat Oil for Deep Frying
Dip the Stuffing in the Idli Batter & Drop in the Oil Gently

Another Variation is the Poli Purnam Buralu/Poornalu (made with Moong Dal/Pesarapappu) for which will post the Recipe on the next Festival Days of Navratri (Goddess Durga's Favorite it seems)

Wednesday, August 29, 2012

Broken Wheat & Split Green Gram Porridge (Moong Dal Dalia)

North Indian Vegetarian Breakfast Special
Madhya Pradesh/Uttar Pradesh Cusine
Broken Wheat & Split Green Gram Porridge (Moong Dal Dalia)
Serves 3-4

Mix of Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.
Mustard Seeds (Rai)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Peanuts- 10 to 15
Asafoetida (Hing)- a Big Pinch
Curry Leaves (Kadi Patta)- 6 to 7

Broken Wheat/Dalia- 1 Cup
Split Green Gram Lentil (Moong Dal)- ½ Cup (can add Less or More Dal accordingly)
Onions- ½ Cup, Finely Chopped
Green Chilli- 3 to 4, Slit or Finely Chopped
Ginger- ½ Tsp., Grated or Finely Chopped
Carrot- 2 Tbsp., Finely Chopped
French Beans- 2 Tbsp., Finely Chopped
Salt- To Taste
Fresh Coriander Leaves- 2 Tbsp., Finely Chopped
Lemon Juice- about a Dash

Wash the Dalia & Lentils thoroughly, Drain, Soak again in Water enough to Cover and keep aside
In a Non Stick Pot/Pressure Pan, Heat the Oil-Ghee Mix, Add Mustard Seeds
As the seeds start to crackle, add Peanuts, Hing & Sauté
Add Green Chilli, Ginger, Onions & Sauté till the Onions turn Light Golde
Add the Tomatoes, Green Peas, Carrots, Beans, Broken Wheat, Salt & Sauté for about 3 to 4 Minutes
Add 3 Cups of Water (or less about 2 Cups for Drier Version, depends on the Desired consistency) & Mix Well

Cover & let the Dalia Simmer for about 5-7 Minutes
Just before serving, add a dash of Lemon Juice, Garnish with the Fresh Coriander Leaves

Serve Hot with any Pickle of Choice, Roasted Urad Papad & Ghee (as Desired)!


Bengali- Bhanga Gom
English- Broken Wheat
Gujarati- Gehun/Lapsi Fada
Hindi- Dalia
Marathi- Gavhachi/Lapsi
Odiya- Bhanga Gahama
Tamil- Godhumai/Samba Ravai
Telugu- Godhuma Nuka/Rava or Danchina

This can be prepared as part of the Second or Third day of the Menstural Cycle as per Ayurvedic/Naturopathy Diet which recommends the intake of Lentils, Rice (along with Fresh Fruits, Salads, Fresh Greens like Spinach etc.) instead of any kind of Heavy Oily, Fried or Fast Food during these days to compensate for the Iron Loss in the Body

Can Add Green Peas-  ¼ Cup
Cleaning & Roasting the Dalia (just like Semolina) ensures that it stays longer without any Pests & also Faster Cooking
Adding Cashews instead of Peanuts is an option
Can add Chana Dal, Urad Dal, Curry Leaves along with Jeera & Rai which is the Standard Tempering for any Upma which has been skipped here

Tried making this with Moong Sprouts & turned out good but couldn't Post pictures that day
The Process of 'Sprouting' (also called 'Living/Wonder Foods') are a great source of Nutrition packed with a Super Healthy & Interesting Nutritional Content called the 'Digestible Energy, Proteins, Vitamin C, Low in Calories making them Diabetic Friendly, helps to Lower Blood Cholesterol, Liver Fat etc.

We also found that the same Recipe can be made with this Packet available a lot in Delhi (though tastes a bit Different as the Ready made packet has a different Ratio of Rice & Dal)

This Packet has Special MP Broken Wheat (Dalia), White Sesame Seeds (Safed Til), Caraway Seeds (Ajwain) included in the Dali itself which makes it Good for Digestion

Feel free to share your views & do let us know how this one turned out :)

Monday, August 27, 2012

Stir Fried Scrambled Cottage Cheese (Tawa Paneer Bhurji)

North Indian Vegetarian Breakfast Special
North Indian Vegetarian Main Course Special
Awadhi/Punjabi/Uttar Pradesh Cuisine
Stir Fried Scrambled Cottage Cheese (Tawa Paneer Bhurji)
Serves 3-4

Classic North Indian Favorites 

Fresh Cottage Cheese (Paneer)- 200 Grams
Extra Light Olive Oil/Olive Pomace Oil-
Cumin Seeds (Jeera)-1 Tsp.
Onion- 2 Medium, Finely Chopped
Green Chillies- 3 to 4
Tomatoes- 3 to 4 Medium, Finely Chopped
Turmeric Powder (Haldi)- ½ Tsp.
Red Chilli Powder- 1 Tsp.
Coriander Powder- 2 Tsp.
Cumin Powder-  1 Tsp.
Salt- to Taste
Fresh Coriander Leaves (Dhaniya Patta)- 2 Tbsp., Finely Chopped

In a Non Stick Skillet (Kadhai), Heat Oil
Add Onion, Green Chillies & Sauté
Add Tomatoes & Sauté
(Let the Tomatoes Soften a bit, but not become Mushy to add the Masalas)

Add Dry Spices (Coriander Powder, Cumin Powder, Red Chilli Powder, Salt, Turmeric)
With the Bhunno Technique Fry the Spices till the Oil separates
Add Paneer, MixWell & let the Flavours absorb together on Slow Flame

Sprinkle Fresh Coriander Leaves
Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!

Can add Bell Pepper any Color (Shimla Mirch), Awadhi/UP Style Deep fried Onion Rings, Fried Cashew Nuts (Kaju), Green Peas (Matar), Spring Onion etc.
Sprinkling Garam Masala (1 Tsp.) at the end always gives any Bland Sabzi a Kick it needs!

Feel free to share your views & do let us know how this one turned out :)

Sunday, August 26, 2012

Spicy Ridge Gourd Preparation (Beerakaya Karam Pettina Kura)

South Indian Vegetarian Main Course Special 
 Andhra Cuisine
Spicy Ridge Gourd Preparation (Beerakaya Karam Pettina Kura)
Serves 4

English- Ridge Gourd
Hindi- Tori
Tamil- Beerkanga
Telugu- Beerakaya

Ridge Gourd (Beerakaya/Tori)- 500 Grams

For Spice Powder:
Extra Light Olive Oil/Olive Pomace Oil- 1/2 Tsp.
Split Bengal Gram/Chick Pea (Chana Dal/Senagapapu)- 1 Tbsp.
Split Black Gram (Urad Dal/Menapappu)- 1 Tbsp.
Cumin Seeds (Jeera)- 1/2 Tsp.
Mustard Seeds (Rai/Aavalu)- 1/2 Tsp.
Dried Red Chillies- 5 to 6
Fresh Tamarind- Marble sized Ball 
Asafoetida (Hing/Inguva Podi)- a Pinch
Curry Leaves (Kadi Patta/Karvepaku)-

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp., to Fry the Ridge Gourd
Salt- To Taste
Turmeric Powder-

Wash the Ridge Gourd, Clean the outer pricky part with a knife, Peel & Cut in Wedge like Pieces

For Spice Powder:
In a Pan, Heat Oil
Add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Dried Red Chillies, Hing, Curry Leaves
Keep aside so that it Cools enough to Blend together
Blend the Roasted Spices with Tamarind to make a Fine Spice Powder

Cover & let the Ridge Gourd becomes Soft

After it loses Water halfway, Remove the Cover to let this Vegetable Dry a bit
Wait till the Vegetable loses most of its Water content to Add Salt & Turmeric, Mix Well
Sprinkle Spice Powder, Mix Well
Served with Andhra Meal of Steamed Rice, Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

Many families prefer the Fresh Coconut in their Vegetable preparations, for which can Sprinkle Fresh Coconut- 1/2 Cup, Grated towards the end after Sprinkling the Spice Powder

Feel free to share your views & do let us know how this one turned out :)

Saturday, August 25, 2012

Tangy Roasted Brinjal Chutney (Vankaya Pachi Pulusu/Vankaya Pulusu Pachadi)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Tangy Roasted Brinjal Chutney (Vankaya Pachi Pulusu/Vankaya Pulusu Pachadi)

Serves 3-4

Long Oval Purple Brinjal (Bharta Baingan/Vankaya)- 1 Medium or 2 Small
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Onion- 2 Medium, Finely Chopped
Green Chilies- 3-4, Finely Chopped (depends on the Spiciness needed)
Tamarind Extract- (a Big Lemon Sized Tamarind portion is dissolved in Water to get) a Diluted 3 Tbsp.
Jaggery- 1 Tbsp.
Salt- to Taste
Turmeric Powder- a Pinch

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

For Tempering:

Mix of Chana & Urad Dal- 1.5 Tsp.

Mustard Seeds (Rai)- ½ Tsp.
Cumin Seeds (Jeera)- ½ Tsp.
Curry Leaves- about 7 to 8
Dried Red Chilies- 2, Broken
Hing- a Pinch


Wash, Pat Dry & Prick the Brinjal with a Fork, Apply some Oil to moisten the Surface overall
On a Slow Flame, Roast the Brinjal changing sides in between to achieve Charred Surface all over
Keep the Brinjal aside till it is cool enough to Peel & Mash
Remove the Skin (which should Chip off easily) if done with Oily hands
Gently Mash the Peeled Brinjal

In a Pan, Add the Tempering Items 
Heat Oil, Add Mustard & Cumin Seeds & let them Splutter
Add Onions, Green Chilies & Fry till Golden Brown

In the Mashed Brinjal, Add the Tamarind Pulp, Jaggery, Turmeric, Salt along with the Tempering-Onion Mixture
Mix Well & Garnish with Coriander
Serve Fresh with Andhra Meal of Steamed Rice, Vegetable preparation, Dal, Curd etc..

The Brinjal can be Softened in the Microwave as well if a Gas Stove with Flame isn't available or are pressed for time

 Feel free to share your views & do let us know how this one turned out :)