Monday, November 17, 2014

Sorakaya Telagapindi Kura | Easy Lauki Sabzi | South Indian Curries

bottlegourd curry
A simple dry curry or a vegetable fry, along with dal or sambar and rasam makes a perfect south Indian meal for me any day. As DH is not very fond of few vegetables like bottlegourd, ridge gourd and few other varieties, I usually end up making them for lunch.During my Postnatal period, my mom used to prepare this bottlegourd curry with telagapindi a lot as it aids in good production of milk for new mothers.Telagapindi is basically the residual powder after the process of extraction of oil from sesame seeds and it is a good source for the increase of milk production for the new moms in their postnatal period.In case if you do not have it you can even use sesame seed powder or totally avoid both, still this curry tastes nice.

Check out other Andhra style Curry recipes here:
sorakaya kura

Sorakaya Telagapindi Kura Recipe:
Serves 2-3
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Andhra - Indian | Category: Side dish

3 cups peeled and diced tender Bottlegourd
1 large Onion, finely chopped
2 tsp Garlic Chili powder
2 tbsp Telagapindi or 1 tbsp Sesame seed powder(optional)
1/4 tsp Turmeric Powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1 red chilli, broken
a sprig of Curry leaves
1 1/2 tbsp Oil
Salt to taste

  • Heat oil in a kadai and crackle mustard seeds.Add chana dal and urad dal and fry until the dals turn red in color.
  • Now add red chili,curry leaves and fry until the leaves wilt.
  • Add finely chopped onion and fry until they become translucent.
  • Add the chopped bottle gourd and haldi and fry for 2 mins.Sprinkle little water and cover it and cook and until it is properly cooked.
  • Add garlic chili powder, salt and telagapindi(or sesame seed powder) and mix it nicely and cover it and cook for 2-3 mins.
Serve it hot with rice/roti/chapati.

  1. The addition of telagapindi or sesame seed powder is optional,but it adds to the taste.
  2. If you do not have garlic chili powder, just add red chili powder.
  3. You can replace bottle gourd with ridge gourd or raw papaya and follow the same process.
lauki sabzi

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Tuesday, November 11, 2014

Chettinad Kuzhi Paniyaram | South Indian Breakfast Recipes

chettinad kuzhi paniyaram
'Paniyaram' which is also called as 'Paddu' or 'Gunta Ponganalu' is a very common breakfast variety at my place. I have posted various paniyaram recipes before like Avalakki Paddu(Atukula Guntaponganalu)Instant Oats Paniyaram and Paniyaram using Dosa batter.
Paniyarams can be prepared as sweet or spicy and today I am posting a spicy version of Chettinad Paniyaram.When the dosa batter turns sour, it is ideal to use it to make paniyaram and I usually make the paniyarams at least once when I prepare dosa batter. If I have to prepare for more number of people I prefer following this method to prepare Paniyaram, though there is not much of difference in taste when you compare with the regular Paniyaram made out of dosa batter,these Chettinad Paniyarams turns out slightly crispier because of the addition of the par boiled rice.The addition of coconut and shallots makes it taste slightly different when compared to the regular paniyaram.We can either add the ingredients raw or saute them in oil slightly and then add to the batter,both versions have their own taste and both ways it tastes nice.But I personally prefer the addition of raw onions to the batter rather than frying them as the raw onions add nice crunch to the paniyarams.We even add soaked chana dal to paniyaram but if you do not like you can skip using it.
kara kuzhi paniyaram
Check out other versions of paniyaram here.
chettinad kuzhi paniyaram

Chettinad Kuzhi Paniyaram Recipe:
Serves 5-6 ppl | Author: Prathibha
Prep time:45 mins | Cooking time: 30 mins | Total time: 1 hr 15 mins + Fermentation time
Cuisine:Chettinad | Category:Breakfast/Snack

for batter:
1 cup Raw Rice
1 cup Par Boiled Rice or Idli Rice
1/2 cup Whole white Urad dal
1 tsp Fenugreek Seeds
Salt to taste

to mix into batter:
2 tbsp Bengal gram/Chana dal,soaked(optional)
4-5 Green Chillies,finely chopped
1 tbsp chopped Curry leaves
2 tbsp finely chopped Coconut pieces or grated Coconut
15-20 Shallots/Small Onions,finely chopped
1/4 cup Sour Curd,beaten
1/4 tsp Cooking Soda
1 tsp Mustard Seeds
1 tbsp Urad dal
1 1/2 tbsp Oil

Oil,to fry

to make batter:
  • Wash and soak rice varieties together and urad dal with fenugreek seeds separately for 3-4 hrs.Grind Urad dal in the wet grinder till smooth and frothy.
  • Grind rice separately into fine rawa consistency.
  • Mix rice and dal mixture nicely and add salt and ferment it for 10-12 hrs.
to make Paniyaram:
  • Heat oil in a pan and crackle mustard seeds and add urad dal and fry.
  • Add chopped curry leaves, green chillies and shallots and fry until they become translucent.
  • Add grated/chopped coconut and saute for a minute and let the mixture cool.
  • Add sour curd to the batter and mix nicely.
  • Add the fried mixture and soaked chana dal to the batter and mix well.
  • In a ladle add cooking soda and 1 tbsp water and mix well and add to the batter and mix nicely.
  • Heat the paniyaram/gunta ponganalu pan/Aebliskever Pan and add 1/2 tsp of oil in each impression.When it is piping hot keep the flame on LOW and pour the batter using a table spoon until it covers 3/4th and pour some more oil over it and cover it with lid. Let it roast on low-medium flame until golden brown in color.
  • When you see the edges turning golden in color use a sharp knife and run it around the edges of  each paniyaram and turn them to the other side and roast until golden brown on both the sides.
chettinad kuzhi paniyaram

  1. You can avoid adding curd and ferment the batter for 15-16 hrs until its sour.
  2. I like to add soaked chana dal as it adds nice bite to the paniyaram.
  3. The addition of cooking soda makes the paniyaram light and fluffy, so do not miss it.
  4. Shallots add nice taste,if you do not have them you can even add normal onions.
  5. If you are short of time you can skip tadka part and add everything raw to the batter and make paniyarams.Skip mustard and urad dal in this case.
kuzhi paniyaram

Tuesday, October 28, 2014

Gongura Pappu | Sorrel Leaves Dal | Gongura Recipes

gongura dal
I am sure everyone would have celebrated Diwali nicely and enjoyed it with lots of fun and food. I had to pull myself to post this recipe especially after a along weekend.

Gongura leaves are called 'Sorrel leaves' in English and 'Khatta Bhaji' in Hindi and 'Ambaadi' in Maharastra.Gongura leaves(Sorrel leaves) is used extensively in Andhra to prepare various recipes like Gongura Pickle, Pacchadi, Pappu(Dal),Rice and gravies.I have posted few recipes with Gongura earlier and I am yet to post the most popular recipe - Gongura Pacchadi which I promise to post it in near future.I had earlier posted a recipe of Gongura Pulusu Kura which is a stewed version of Gongura and Chana dal which is quite tangy and goes well with rice and today I am posting a simple yet delicious dal recipe with Gongura,which is again a popular recipe in Andhra cuisine.

Check out other recipes with Gongura.
gongura dal

Gongura Pappu :
Serves 3-4
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Andhra - Indian | Category: Side dish

1 cup Toor dal(Kandipappu)
1 medium bunch Sorrel leaves/Gongura or 5-6 cups loosely packed
1 large Onion,cut into big chunks
5-6 Green chillies,slit
3-4 Garlic pods
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil

to temper:
1 tbsp Ghee/Oil
1 tsp Mustard seeds
2 Red chillies
10-12 Curry leaves
2-3 garlic pods,slightly crushed
a pinch of Asafoetida

  • Wash and chop Gongura and keep it aside.
  • In a kadai/pan heat oil and add green chillies, garlic pods and fry for half  a minute and then add onion chunks and saute for 2 minutes until they turn translucent.
  • Add Gongura leaves and fry again for 4-5 mins until the leaves wither and become slightly mushy.
  • Wash toor dal twice and add enough water and turmeric powder to it.
  • Pressure cook toor dal and gongura leaves mixture in separate containers of the pressure cook for 3-4 whistles until the dal turns soft.
  • Once the pressure drops remove extra water from cooked toor dal and mash the toor dal with a pappu gutti(wooden masher) to a smooth paste.
  • Slightly smash the gongura mixture if you want your dal smooth or leave it as it is.
  • In a kadai heat ghee/oil and crackle mustard seeds and add red chillies and crushed garlic pods and fry until it turns slight red in color.Add curry leaves and asafoetida and fry for half a minute.
  • Add cooked and slightly mashed gongura mixture and cook for a minute.
  • Add mashed toor dal to it and add enough reserved water(from dal) and salt and mix nicely and cook for 4-5 mins.
Serve it hot with hot steamed rice,ghee and papad/fryums.
gongura pappu
  1. You can even add onions while tempering or cook along with gongura.
  2. Sometimes the dal does not get cooked if cooked along with gongura because of the sourness of those leaves, hence cooking them separately is recommended.
    While boiling add water according to your desired consistency - add less water for thicker dal and more water for slightly running dal and boil accordingly.Also the dal thickens once its kept for long at room temperature.
  3. The red sorrel leaves are slightly tangy,so tamarind is not need.But if you are using white sorrel leaves add 1-2 tbsp tamarind pulp at the end while boiling the dal.
  4. Garlic adds a nice flavor,hence do not skip it.
gongura pappu

Sunday, October 19, 2014

Diwali Snacks Recipes 2014 | Diwali Savouries

Diwali is just a few days ahead and I am sure most of you would be planning to prepare lot of sweets and savouries for Diwali.
I had earlier posted a list of Diwali Sweets ,where I had compiled all the special sweets recipes at one place.If you have not checked that page please check it here for more ideas for this Diwali..I have included the various snack varieties of vada, bajji and bonda in the list so that it would be easy for those who can plan for them to make at the last moment during Diwali.
Check out How to make Processed RICE FLOUR  at home to  make these savories and snacks.

         Chakli                                   Thengolu                             Spicy Seedai

         Manugu Poolu                 Ribbon Pakoda                       Sago Murukku
        Plain Ribbon Murukku         Spicy(Khara) Sev             Ompodi/Plain Sev

        Chekkalu/Thattai            Garlic Kara Sev                  Karam Gavvalu              
       Spicy Chickpeas                 Spicy Makhana                        Poha Chiwda   

         Avarekalu Mixture           Kara Pori                             Spicy Puffed Sago

Pakora/Vada Varieties

           Raw Banana Bajji          Babycorn Pakora                  Cabbage Pakora

Ambode                       Masala Vada                    Medu Vada

          Mosaru Kodubale            Punugulu             Stuffed Okra & Eggplant Bonda

Mosaru Ambode           Lobia Vada                    Perugu Vada

    Sago Bonda                    Dahi Bhalla                   Maddur Vada 

Check out Diwali Sweets Collection here.

Saturday, October 18, 2014

33 Diwali Sweets | Diwali Sweets Recipes 2014

No festival is complete without sweets and especially for Diwali one likes to indulge in a lot of varieties of sweet. I have compiled a list of sweets across various categories - ranging from kheer to traditional sweets to several others that are specially prepared to distribute among friends and family. Check out the various sweet treats and do prepare them and enjoy with your friends and family and have a great Diwali. Another aspect of Diwali, is the preparation of sweets at home - its fun and keeps the festive spirit soaring - so if you dont have much time you can prepare some of the simple sweet varieties highlighted below - these include - Kesar Peda ,Paneer Peda ,7 Cups Cake all Payasam recipes. I am planning to prepare Moong Dal Ladoo  and Kobbari Louse this week. So whats your plan ?

For a vast variety of Payasam recipes check out this post.

       Ariselu(Adhirasam)           Moong Dal Ladoo                 Kobbari Boorelu   

          Sunni Undalu                       Karanji                       Oats-Nuts Ladoo

      Dry Fruits Ladoo              7 Cups Cake                          Kobbari Louse
       Paneer Peda                  Coconut Choco Truffles           Coconut Burfi
        Rabdi                               Beet-Carrot Halwa                  Shahi Tukra

       Puran Poli                      Garugu Holige                      Boorelu/Poornalu         
        Groundnut Holige           Kayi Kadubu                      Sajjappa
       Semiya Kheer                    Sooji ki Kheer                     Carrot Kheer

       Sago Kheer                   Rice Chana Dal Kheer         Kesar Peda

          Semiya Kesari               Moong Dal Kheer                  Makhana Kheer 
     Basundi                               Lauki Halwa                              Carrot Phirni

Check out Diwali Savouries Post here.

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