Tag: Oil

VARIPINDI PAKODI

INGREDIENTS

Varipindi [ rice flour ] – 2 cups

Curd – 1 1/2 cup for mixing rice flour [sour curd]

Onion – 4 medium size cut into cubes

Green chillies – 8

Finely chopped ginger – 2 tbsp

Finely chopped curry leaved – few

Salt to taste

Cooking soda – a big pinch

Oil for deep frying

METHOD

  1. Mash ginger and green chillies in a mortar and pestle to a coarse paste.
  2. Take a bowl. Add rice flour, onions, curry leaves, salt, cooking soda, ginger and green chilli paste.
  3. Mix well. Gradually, add curd and mix well and keep it aside.
  4. If the mixture is too dry, add 1 to 2 tbsp of curd.
  5. Heat oil in a pan. When the oil is hot enough regulate flame to medium.
  6. Take a small amount of dough and make small pakodi with your fingers and slide them gently in the oil.
  7. Fry them on medium flame till they are golden brown. Be patient and use medium heat. Otherwise, the pakodis will fry on the outside and remain raw on the inside.
  8. Fry them till they become crisp and golden.
  9. Using slotted spoon remove pakodi from the oil and place them on a kitchen napkin to remove excess oil.
  10. Continue to make more pakodis in batches with the rest of the dough.
  11. Serve hot with chinthakaya pachadi.

EGG FRY WITH ONION PASTE

INGREDIENTS

Eggs – 5 boiled and peeled

Onion paste – 1 cup ( https://neelus.blog/2013/06/12/onion-paste-2/ )

Green chillies – 5 cut into pieces

Red chilli powder- 3 to 4 tsp [adjust according to your spice level]

Turmeric powder – 1/2 tsp

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Pulav masala – 1tsp

Warer – 1 to 2 tbsp

TALIMPU [TEMPERING]

Oil – 1/4 cup +2tbsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilles – 4

Curry leaves – few

METHOD

  1. Lightly slit the eggs and keep it aside. Heat oil in a wide pan add cumin seeds and let them splutter.
  2. Add all the remaning ingredients one by one and fry for few seconds.
  3. Add onion paste and fry for few seconds and add salt and turmeric powder.
  4. Fry on low flame till the raw smell fades out. Then add red chilli powder, pulav masala and green chillies.
  5. Fry on low flame for another 2 to 3 minutes. Add boiled eggs and fry for another 3 to 4 minutes.
  6. Mix in intervals. Sprinkle 1 tbsp of water and add finely chopped coriander leaves.
  7. Mix well and adjust seasoning. Fry for 2 to 3 minutes and switch off the flame.

SENAGA PAPPU KOBBARI

INGREDIENTS

Senaga pappu [ chana dal ] – 1/2 cup soaked for 3 to 4 hours

Onion – 1 medium size cut into cubes

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt – 1 tsp

Water – 2 cups

Freshly grated coconut- 1cup loosely packed

TALIMPU

Ghee – 1tbsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chillies – 4

Curry leaves – few

METHOD

  1. Cook the dal with 2 cups of water till it turns soft but not mushy. Strain the dal and keep it aside.
  2. Heat oil and ghee in a pan and add mustard seeds. Let them splutter.
  3. Add all the remaning ingredients one by one. Fry for few seconds and add onions and green chillies.
  4. Add turmeric powder and salt. Fry till the onions turns transparent.
  5. Add strained dal and fry on medium flame for 5 to 6 minutes.
  6. Then add freshly grated coconut and fry for 4 to 5 minutes.
  7. Serve with rice and rasam.

CHUKKAKOORA PAPPU

INGREDIENTS

Moong dal – 1/2 cup [washed]

Chukkakoora – 1 1/2cup [ Finely chopped and washed in salt water]

Onion medium size – 2 cut into 2 pieces

Green chillies – 2 slit

Water- 3 cups

Salt – to taste

Turmeric powder – 1/2 tsp

TALIMPU

Ghee – 2 tsp

Oil – 1 tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cumin seeds -1tsp

Mustard seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

Method

  1. In a pressure cooker, add moong dal, onions, green chillies, and chukkakoora with 2 cups of water.
  2. Pressure cook on high flame till the first whistle comes. Then reduce flame to low and cook for 6 to 7 minutes.
  3. Switch off the flame and allow the pressure to release. Open the lid and mix well .
  4. Add salt, turmeric powder and 1 cup of water. Mix well and keep it aside.
  5. Heat oil and ghee in a pan. Add mustard seeds and let them splutter.
  6. Add all the remaning ingredients one by one and fry for few seconds.
  7. Pour the cooked dal over talimpu and mix well.
  8. Cook for 5 to 6 minutes and switch off the flame.

PESARA KATTU

INGREDIENTS

Moong dal – 1cup[ pressure cook with 3 cups of water]

Onions – 2 cut into 2 pieces

Green chillies – 4 slit

Tomatoes – 4 cut into 4 pieces

Bottle gourd pieces – 15 pieces [ optional]

Salt – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Finely chopped ginger – 1 1/2 tsp

Lemon juice – 4tbsp

Water – 4 1/2 cups

TALIMPU

Ghee – 2 tbsp

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 8 cloves mashed

Dry red chilli pieces – 8

Curry leaves – few

METHOD

  1. Wash and boil moong dal with 3 cups of water. Cook on high flame for 1 whistle.
  2. Reduce flame to low and cook for 7 to 8 minutes and switch off the flame.
  3. Allow the pressure to release and blend it to a paste. Add onions ,green chillies, bottle gourd pieces, tomatoes ,salt , mashed ginger, turmeric powder and red chilli powder.
  4. Add 3 cups of water and pressure cook on high flame till you get 1 whistle.
  5. Reduce the flame to low and cook for 5 to 7 minutes and switch off the flame.
  6. Allow the pressure to release. Heat oil and ghee in a kadai.
  7. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
  8. Fry for few seconds and pour the boiled dal mixture over the talimpu.
  9. Cover with lid for 5 seconds. Remove the lid and add 1 cup to 1 1/2 cups of water and lemon juice.
  10. Bring to boil on medium flame for 6 to 7 minutes and switch off the flame.

KARAM PACHADI

INGREDIENTS

Chana dal – 4 tbsp

Urad dal – 1tbsp

Coriander seeds – 1 1/2tbsp

Cumin seeds – 1tsp

Dry red chillies – 1/2 cup to 3/4 cup [adjust according to your level]

Oil – 1tbsp

Garlic – 8 mashed

Curry leaves – few

Salt to taste

Tamarind juice- 1 1/2 tbsp [ semi liquid]

Water for grinding

METHOD

  1. Heat oil in a pan and add all the ingredients one by one expect salt ,tamarind paste and water.
  2. Fry on low flame till the dal becomes light brown colour.
  3. Switch off the flame and cool it.
  4. Grind it to a paste with water, salt and tamarind paste.
  5. Adjust seasoning.

POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

  1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
  2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
  3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
  4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
  5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
  6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
  7. Allow pressure to release. Open lid and add 1/2 cup of milk.
  8. Mix well and cook on high flame till the gravy becomes little thick.
  9. Check out the seasonings. serve with dosa and chapathi.
  10. When serving curry you can add raw onions on top of the curry.

MAMIDIKAYA TEEPI PACHADI

INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

  1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
  2. Fry for few seconds and switch off the flame and keep it aside.
  3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
  4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
  5. Goes well with idly and dosa.

BACHALI KOORA SENAGA PAPPU

INGREDIENTS

Chana dal – 1 cup washed and soaked for 1/2 an hour

Finely chopped bachali koora – 4 cups washed and keep it aside.

Medium size onions -2 cut into 2 pieces

Green chillies – 3 slit

Water – 4 cups

Tamarind juice- 4 tbsp semi thick liquid

Jaggery – 3/4 cup to 1 cup according to your taste

Red chilli powder – 2 tsp

Salt – 1 tbsp

Turmeric powder – 1/4 tsp

Talimpu

Ghee – 2tbsp

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds – 1/2 tsp

Garlic – 6 mashed

Dry red chillies – 8 pieces

Curry leaves – 1/4 cup

If you want to cook this recipe in karthika masam for puja, you can avoid onions and garlic.

Method

  1. Boil senagapappu with 2 cups of water in a pressure cooker on high flame for 1 whistle.
  2. Reduce flame to low and cook for 4 minutes and switch off the flame.
  3. Allow the pressure to release. Add washed bachali koora, onions, green chillies and 2 cups of water.
  4. At this stage, if you want to add kanda [yam] pieces, you can add.
  5. Pressure cook on high flame for 1 whistle and reduce flame to low.
  6. Cook for 6 to 8 minutes and switch off the flame. Allow the pressure to release.
  7. Add tamarind juice, red chilli powder, turmeric powder, salt and jaggery.
  8. Mix well and bring it to a boil. Cook on medium flame for 5 minutes.
  9. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter.
  10. Add all the remaning ingredients one by one. Fry for few seconds and add cooked dal over talimpu. Mix well.
  11. Adjust seasoning and cook till the water evaporates.
  12. Dal should be semi liquid. Serve with hot rice and ghee. Adjust sweetness according to your taste.

PUDINA RICE

INGREDIENTS

Basmathi rice – 1 cup washed and soaked for 30 minutes

Pudina leaves – 1 1/2 cup

Oil -1 tsp for frying pudina

Green chillies- 5

Ginger – 1 inch piece

Ghee – 1tbsp

Oil – 1tbsp

Sahjeera – 1/4 tsp

Bay leaf – 1

Ginger garlic paste – 1tbsp

Finely sliced onion – 1 big size

Water – 1 1/2 cups

METHOD

  1. Heat oil in a pan and add green chillies. Fry for a few seconds and then add washed pudina leaves.
  2. Fry for 2 minutes and add ginger pieces. Cook for another 2 minutes on high flame and switch off the flame.
  3. Add 1 tsp lemon juice and grind it to a fine paste.
  4. Heat oil and ghee in a pan. Add sahjeera and bay leaves. Fry for few seconds. Add finely chopped onions.
  5. Fry till the onions becomes light brown and then add ginger garlic paste.
  6. Fry on medium flame till the raw smell fades out. Then add grinded pudina paste.
  7. Fry on medium flame till the raw smell fades away. Add salt and water.
  8. Bring it to boil. Add strained rice and mix well. Keep covered and cook on low flame till the water evaporates. Goes well with chicken curry.