Tuesday, August 30, 2011

Kothimeera Tomato Pachadi | Tomato Coriander Chutney

A very simple dish which goes well with Rice, Dosa or Idli. Lately when I visited a friend she made this chutney for lunch. It was awesome.

2 Cups of sliced Tomatoes 
1 cup Coriander Leaves 
3 Red chili's
2 Garlic Pod
1 Tbs Oil 

Heat a pan with oil ad add the above ingredients to it.Close the pan with a lid and allow them to cook well. Once they are done grind them to a smooth paste. Salt can be adjusted according to the taste. 

Friday, August 26, 2011

Gongura Pappu / Pulichakeerai Dal

I have been to San Diego  last week end & to my surprise I found " Gongura / pulichakeerai " in indian store. I jumped with joy as it's hard for me to find this tangy leaf in my place. when ever I buy them I freeze them or oil fry them to store them for longer periods. 

As you all know Gongura Pickle/ Chutney is very famous & same way gongura pappu/dal is famous too. I 'm from Guntur, AP & I have to say that I'm very fond of this leaf & dishes too.
Garlic and Gongura they go well with each other in any dish. But I have to mention that the chili powder recipe is a borrowed recipe from one of my friend. This chili power adds lot's of flavor to the dish.


For dal
1 cup Toor dal
1 cup finely chopped Gongura leaves 
1 cup chopped onions 

2 tsp Garlic Chili powder 
1 tsp Mustard 
1 tsp Jeera 
1 Red chili ( Break it in to pieces) 
1 tsp Oil 

Pressure cook toor dal, gongura leaves& onions. Allow it for 2 whistles & cool it. 
Mean while in pan add oil add red chili, jeera & mustard. Once mustard starts jumpings switch off the heat. 
Mix up chili powder with dal and allow it to cook for 5mins. Then add seasoning to it & dal is ready to serve. 

For Garlic Chili Powder 
1 cup Red chili powder 
2 tsp Dhania 
2 Garlic flakes
1/2 tsp methi seeds
1/4 cup of Curry leaves

Dry roast dhania, garlic, methi & curry leaves. Garlic takes a little time so remove rest of the ingredients from the pan and fry garlic. 

Grind chili powder & masala mix. 
*** You can feel the aroma once you open the mixie lid. 
Out come: What can I say It's so tasty... :)


Thursday, August 25, 2011

Mullangi Sambar | Mooli Sambar

This version is little different from the normal one. We add both sambar and rasam powders for flavor. It gives you a unique taste.

1 Medium onion chopped
2 Medium Tomatoes diced
1 cup sliced Mooli (Mullangi)
1 Tbs Oil 
2 Tbs Tamarind  
1 Tbs Jaggrey
For Sambar paste
1 Tbs Sambar powder
1 Tbs Rasam Powder
1 Tbs Poppy seeds
1 Tbs Coconut powder
Crushed Garlic
Red chili's 
1 Tbs oil

Heat a vessel with oil add onions and saute them till they are transparent.Now take tomatoes & Mooli and add with onions.
Add salt to vessel and close it with a lid. 

Grind Sambar powder,Rasam Powder,Poppy seeds & Coconut powder to a smooth paste. 
Once the veggies are done add the ground paste,Tamarind, Salt , Jaggery & 21/2 cups of water. 
Bring it to boil. Meanwhile prepare the seasoning.

Take a small pan heat it with oil then add mustard, jeera, Redchili, garlic. Once mustard starts jumping add it to sambar. It's ready to serve.

Out Come: The sambar was all yum with mooli flavor. It tasted too good. Try it :)


My Favorite Dish

We all are the finest cooks who enjoy cooking various dishes from all over the world. But very deep in our heart we all have a special love to some dish which we always admire.
So the whole idea of this event is to post a dish which you like, love & enjoy a lot.

I'm overwhelmed to announce my second event " My favorite Dish". I have been planning on this event for a very long time. I have been planning on this event for a very long time.All these days this post was sitting in my draft and finally its out in its quest .

Rules :) 
  1. Vegetarian dishes & eggs are allowed. 
  2. Post it in your blog and link the recipe to my Event.
  3. Archived recipes are fine too.
  4. Use of Logo is Appreciated.
  5. Can send multiple entries.
  6. Don't have a blog... Do send in your recipe along with a picture of your dish. I will post it for you..
  7. Send in all your recipes to ammaji.recipes@gmail.com with below details.                                  
      Subject : My Favorite Dish
      Name : 
      Blog Name:
      Recipe Name :
      Recipe Url :
      Attach a picture of the recipe with your mail.
Do send in all entries before Sep 25th... I will be waiting for all your wonderful dishes. 

Wednesday, August 24, 2011

No Yeast Bread Sticks along with Tomato Hummas

I'm an all time fan of bread sticks. Whether it is soft or crunchy I just don't care. Today I was really craving for bread and I just realized that I'm running out of yeast & bread in my pantry.
I went a head and googled for some non yeast bread recipes. Here I have to thank all those who blogged about this wonderful recipe. 
Seriously it takes less time compared to the normal one's & even tastes good too. 

Coming  to Hummus I followed Ina Garten's ( Food network star) recipe. Guess what ??? It turned out yummy. 
Recently when I have been to lake Tahoe I had tasted the tomato Hummus. It was delicious.
I just couldn't wait to give a try making it.

For Bread sticks
1 cup of Maida or All purpose flour2 tsp Brown Sugar
2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
Sesame seeds (optional)
1/4 cup of melted butter 

Take maida, sugar, baking powder & salt in a bowl. Slowly add little by little milk to make a  dough. Sprinkle some flour on the table and knead the dough for 2 to 3 mins.Now roll the whole dough like a chapati in any shape u like. Cut the dough in to nice long pieces using a knife.

Preheat oven @ 300deg. 
Take a baking pan line up the pieces and brush them with butter on both the sides & sprinkle some sesame on them.
Place them in the oven n bake them for 20 mins @ 350deg or till they nice and crisp.

For Hummus
1 Cup Chickpeas (Soaked in water whole night,Drained & Cooked)
2 Garlic Cloves
10 Cherry Tomatoes
1/3 cup sesame paste
2 tbs of lemon
1 tbs Red chili flakes

Microwave tomatoes for 3mins or till they soft. 
Grind tomatoes and all the ingredients to a smooth paste. 

*** Serve bread sticks warm with hummus. 

Out come: It was a yummy crispy dip.


Tuesday, August 23, 2011

Minumula Chintapandu Pachadi | Urad Dal Chutney with Tamarind

This chutney is a nellore delicacy with lots of tangy & crunchy taste to it. It's a very delicious chutney you will fall in love automatically. 
I first tasted & learned this recipe from my MIL. When I moved to Korea I was on my own experimenting in cooking. I failed many times in getting the perfection for this recipe. As they say " Try,Try & Try Till You Achieve" & atlast I did.
My hubby Loves this recipe so I make sure that I make it perfectly as he likes :) 

3/4 cup of urad dal (Minapappu)
3/4 cup of tamarind
6 Red chilli
1 tbs dhania
1 tsp mustard 
1/2 tsp methi seeds
1 tbs oil
Hing ( Asafoetida )
Salt for taste

To start with clean tamarind & soak it in water.
Heat pan with oil & add mustard once they start jumping add red chili ,methi seeds, dhania & hing to it.Remove it from pan & allow it to cool.In the same pan add urad dal and fry them till they turn light brown or till the nice aroma touches your nose.
Grind the seasoning first then comes tamarind & salt turn. After grinding then add urad dal to mixie. Just use pulse button to break the urad dal as shown in the picture as the chutney should be crunchy. (Don't grind it to paste)
Out come:  Serve with hot rice with a dollop of ghee. It tastes delicious. 

Bloomed Tomatillos

This pic goes to Susan's Black and White Wednesdays!

Tuesday, August 2, 2011

Bangaladumpa Gasagasala Kura | Potato in Poppy seed gravy | Aloo ki Sabji

When I'm confused what to cook for lunch my mom comes very handy solving my confusions. She has a cook book of her own inventions & few gathered one's too. I generally call it a secret cook book. 
This is one of those recipes from my mom. 

3 Medium Potatoes
Cilantro for garnish 
For Gravy
1 medium Onion chopped
2 Tomatoes chopped
2 Tbs Poppy Seeds (GasaGasalu)
2 Tbs Coconut powder
1 Tbs Coriander Cumin powder 
Pinch of Tumeric powder
2 Red chilli's
2 Tbs of Oil 

Scrap potatoes and cut them in to small cubes. ( you can even cut big pieces too). Bring water to boil with pinch of salt in a vessel. Add potatoes & close it with a lid. Once the potatoes are done filter out the water and keep outside.
Mean while heat a pan with oil and add onions to it.Fry them for few secs n switch off the heat. Let it cool down for few mins. 

For Gravy: 
Grind Onions, tomatoes, poppy seeds, coconut powder, Red chili & salt to a smooth paste.
Heat the pan ( No need to add oil as there is little left oil in it) n add the ground paste & add coriander cumin powder. Cook it with a lid for 10 mins. Add potatoes to gravy and cook it for another 10mins & the curry is ready.
Garnish with cilantro.

Out come: Curry has a sweetish taste to it. It's just yum yum with roti.