Ragi Flour Uttapam

Ragi Pindi Rotti.

Ragi flour is mixed with idli batter to make a loose batter. The batter is then poured onto hot flat pan and layered with spices and grated carrot. The uttapam is then cooked on low flame till its cooked well. Serve ragi flour uttapam with your choice of pickle or raita.
Makes: around 3 Ragi Flour Uttapam.

Ingredients:

Ragi Flour 1/2 Cup
Idli Batter 1 Cup
Carrot 1 Small
Green Chiles 1
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Mix together ragi flour, idli batter and salt into smooth batter adding minimum amount of water.
Let the batter sit for around 15 minutes.
Peel, remove ends, wash and grate the carrot.
Remove stems, wash and finely chop the green chiles.
Wash, separate leaves and finely chop the cilantro.

Heat a pan on medium – low heat, pour a ladle full of batter onto the pan.
Layer the rotti with grated carrot, cilantro and cumin seeds.
Cook covered on low flame till ragi flour uttapam is roasted on bottom side.
Uncover, pour quarter tsp of oil and turn over the ragi uttapam on other side.
Cook again on low flame for a minute and remove from heat.
Serve ragi flour uttapam with your choice of pickle or raita.
Notes: Make sure insides of the uttapam is cooked well.

Suggestions: If ragi flour uttapam is not cooked properly, put it back on heat and cook covered on low flame till done.
Variations: You can check other ragi flour recipes here. 
Other Names: Ragi Flour Uttapam.

Moong Dal Dosa Curry

Pesarattu Koora.

Moong dal is soaked and ground into batter. The batter is poured onto hot pan as thick dosa and cooked till soft. The dosa is then teared up and cooked in tomato masala sauce. Serve moong dal dosa curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Moong Dal Dosa Curry.

Ingredients:

Split Moong / Green Gram 1/2 Cup
Onion 1 Small
Tomato 2 Large
Ginger Garlic Paste 1/2 tsp
Cumin Seeds 1/2 tsp
Green Chiles 2
Garam Masala 1/2 tsp
Red Chile Powder 1/4 tsp
Cilantro few sprigs
Salt to taste
Oil as required

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Clean, wash and finely chop cilantro.

Soak split moong in water for 1 1/2 – 2 hours.
Strain the soaked moong dal and grind it into smooth paste with sufficient water.
Add sufficient salt to the thick batter.

Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of moong dal batter and don’t spread.
Cook covered on low flame till bottom turns golden brown.
Turn on other side and cook till done.
Cool to room temperature and either chop or tear the moong dal dosa into big pieces.

Heat oil in a pan on medium high heat, add cumin seeds.
When cumin seeds start to brown, add chopped onion, ginger garlic paste and green chiles.
Fry for a minute or two, stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add garam masala powder, red chilli powder and salt.
Cook briefly and remove from heat.
Let the tomato mixture cools down a little, stir in chopped moong dal dosa.
Mix and let it stand for couple of minutes.
Serve moong dal dosa curry with steamed rice and dollop of ghee.
Notes: Make sure not to add the dosa when gravy is extremely hot.

Suggestions: If dosa is not cooked properly, put it back on low heat and cook till done.
Variations: Check other moong dal recipes here.
Other Names: Moong Dal Dosa Curry, Pesarattu Koora.

Green Chickpeas Stir Fry

Pacchi Senagala Talimpu.

Fresh green chickpeas / green chana are shelled and washed. They are then crushed and cooked in tempered oil along with chopped onions and green chiles. Serve green chana stir fry as it is or with steamed rice.
Makes: around 1 1/2 Cups of Green Chickpeas Stir Fry.

Ingredients:

Green Chana 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Turmeric Powder 1/8 tsp
Red Chile Powder few Pinches
Lemon Juice 1 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Shell the fresh green chickpeas and wash under fresh water.
Lightly crush the green chickpeas and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and onion.
When onion turns translucent, add crushed green chickpeas and salt.
Cook covered for a minute or two and then stir fry for few seconds.
Remove from heat and stir in red chile powder and lemon juice.
Adjust the seasoning if required and serve green chickpeas stir fry as a snack or with steamed rice..
Notes: Make sure not to overcook the green chickpeas.

Suggestions: When pressed between fingers, chickpeas should come easily out of the shell. If the chickpeas are not cooked properly, put them back on heat and cook covered till done.
Variations: You can also add a pinch of garam masala to the stir fry to make it hot.
Other Names: Green Chana Tadka, Tempered Green Chickpeas, Pacchi Senagala Talimpu.

Steamed Toor Dal Dumpling

Kandi Pappu Aviri Kudumulu.

Toor dal is soaked with chana dal or moong dal and is ground into coarse paste along with spices and herbs. The mixture is formed into around 2 inch long cylinders and steamed till well cooked. Serve steamed toor dal dumplings with any chuntey.
Makes: around 8 – 10 Togari Nuchchina Unde.

Ingredients:

Toor Dal 1/2 Cup
Chana Dal 1/4 Cup
Grated Fresh Coconut 1/2 Cup
Moong Dal 1 Tbsp
Green Chiles 2 – 3
Black Peppercorns 4
Cumin Seeds 1/2 tsp
Curry Leaves 3
Cilantro few Sprigs
Lemon Juice 1 tsp
Turmeric Powder a Pinch
Salt to taste

Method of preparation:

Soak toor dal, chana dal, moong dal in water for 3 – 4 hours.
Refresh in water and strain the soaked dals.
Remove stems, wash and roughly chop green chiles.
Clean, wash and finely chop cilantro and curry leaves.

First grind cumin seeds, black peppercorns into powder using a good blender.
Then add green chiles, soaked dals, fresh coconut, turmeric powder and salt.
Pulse the mixture till its coarsely ground. Don’t add water to the mixture unless extremely necessary.
Remove the ground mixture onto a mixing bowl, add curry leaves, cilantro and lemon juice.
Adjust any seasonings if required and divide the mixture into around 10 portions.

Form each portion into a ball, roll into thick 2 – 3 inch cylinder and lightly flatten the cylinder.
Repeat the same with remaining portions.
Place all the toor dal dumplings on a steamer and steam for 10 – 15 minutes.
Let them stand for around 5 minutes before touching.
Serve togari nuchchina unde with dalia coconut chuntey or any chuntey of your choice.
Notes: Make sure the toor dal is well cooked before removing from steamer.

Suggestions: If toor dal is ground too much, add few tbsps of toor dal in water and coarsely ground with before adding to the other mixture. Making bigger dumplings takes longer to steam.
Variations: You can also steam the ground toor dal mixture halfway and then mix with other spices and steam again till done.
Other Names: Steamed Toor Dal Dumplings, Togari Nuchchina Unde

Quick Tindora Pickle

Dondakaya Pachadi Mukkalu.

Tindora is finely chopped and mixed with paste made of tamarind and green chiles. Finally the tindora mixture is tempered with spices. Serve quick tindora pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Tindora Pickle

Ingredients:

Tindora 1 Cup
Green Chiles 1
Tamarind 2 – 3 inch Piece
Turmeric Powder a big Pinch
Freshly Scraped Coconut 1 Tbsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends and finely chop the tindora.

Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.

In a mixing bowl, mix together chopped tindora, green chile tamarind mixture, coconut, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the tindora mixture.
Serve quick tindora pickle with any dal rice or with roti or with chapati.
Notes: Make sure tindora is fresh and chopped fine.

Suggestions: Adjust tamarind and green chile according to tart and spice preferences.
Variations: You can also try other tindora recipes here.
Other Names: Dondakaya Pacchadi Mukkalu, Quick Tindora Pickle.

Bottle Gourd with Spinach

Anapakaya Palakura.

For bottle gourd spinach curry, bottle gourd is chopped up and is cooked in tempered oil along with green chiles and tamarind. Finally chopped spinach is added to the bottle gourd and this curry can be served with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd with Spinach Leaves.

Ingredients:

Bottle Gourd 1/2 of Small One
Spinach 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Tamarind 2 inch Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and finely chop the green chiles.
Soak tamarind in a tbsp of hot water for couple of minutes.
Wash and finely chop the spinach leaves.
Crush the green chiles with tamarind and salt and keep aside.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile tamarind mixture and bottle gourd.
Add few splashes of water and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Stir in chopped spinach leaves and cook for a minute or two.
Serve bottle gourd spinach curry with steamed rice and a dollop of ghee.
Notes: Make sure not to overcook bottle gourd until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Spinach, Sorakaya Palakura tho Kura, Anapakaya Palakura.

Cauliflower Curry with Dill Cauliflower Curry with Dill. Cauliflower is broken into small florets and the florets are cooked in flavored oil till soft. Then it is fried along with powdered spices and dill leaves and some freshly chopped tomatoes. Serve cauliflower dill curry with steamed rice and dollop of ghee or with roti or chapati etc… Makes: around 4 Servings of Cauliflower Curry with Dill. Ingredients: Cauliflower 1 Very Small Head Dill Leaves 1 Cup Packed Onion 1 Small Tomato 1 Large Garlic 2 Cloves Garam Masala 1/2 tsp Red Chili Powder 1/4 – 1/2 tsp Salt to taste Oil 1 Tbsp Method of preparation: Remove outer leaves, hard stem and break the cauliflower into very small florets (around 2 Cups). Chop the hard stems into small pieces. Thoroughly wash the chopped cauliflower. Peel and chop the onion into big chunks. Wash and chop tomato into big chunks. Peel and crush the garlic cloves. Separate, wash and chop the dill leaves. Heat oil in a pan on high heat, add garlic cloves and fry till aromatic. Stir in cauliflower florets and fry for couple of seconds. Lower the heat, cook covered till cauliflower is just soft but whole. Uncover, increase the heat, stir in onion and fry till onion turns translucent. Stir in garam masala, red chile powder and chopped dill. Fry briefly, remove from heat and add salt and chopped tomatoes. Serve cauliflower dill curry with steamed rice or with roti. Notes: Make sure cauliflower is cooked well before adding masalas. Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Add a tsp of water to the cauliflower if required. Variations: You can also check other cauliflower recipes here. Other Names: Cauliflower Curry with Dill.

Cauliflower Curry with Dill.

Cauliflower is broken into small florets and the florets are cooked in flavored oil till soft. Then it is fried along with powdered spices and dill leaves and some freshly chopped tomatoes. Serve cauliflower dill curry with steamed rice and dollop of ghee or with roti or chapati etc…
Makes: around 4 Servings of Cauliflower Curry with Dill.

Ingredients:

Cauliflower 1 Very Small Head
Dill Leaves 1 Cup Packed
Onion 1 Small
Tomato 1 Large
Garlic 2 Cloves
Garam Masala 1/2 tsp
Red Chili Powder 1/4 – 1/2 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove outer leaves, hard stem and break the cauliflower into very small florets (around  2 Cups).
Chop the hard stems into small pieces.
Thoroughly wash the chopped cauliflower.

Peel and chop the onion into big chunks.
Wash and chop tomato into big chunks.
Peel and crush the garlic cloves.
Separate, wash and chop the dill leaves.

Heat oil in a pan on high heat, add garlic cloves and fry till aromatic.
Stir in cauliflower florets and fry for couple of seconds.
Lower the heat, cook covered till cauliflower is just soft but whole.
Uncover, increase the heat, stir in onion and fry till onion turns translucent.
Stir in garam masala, red chile powder and chopped dill.
Fry briefly, remove from heat and add salt and chopped tomatoes.
Serve cauliflower dill curry with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well before adding masalas.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Add a tsp of water to the cauliflower if required.
Variations: You can also check other cauliflower recipes here.
Other Names: Cauliflower Curry with Dill.