Methi Dal / Methi Kura Pappu...truely Andhra Style!!

Can you guess from whom did I learn this dal ???....... hmmm..I learnt this dal from my sweet brother..:)....He claims that he is a super chef at our home and of course few of his dishes even got appreciation from his in-laws,especially his so called khara bath has a huge fan following in my family.Even my husband is a big fan of his khara bath and whenever I prepare it he always compares with my brother's khara bath as a standard.Even though I folllow the same procedure I could not reach the same standard level.Hope so I will also achieve that perfection and post the recipe soon on my blog.
Coming back to the dal,he has learnt this from his friends during his bachelor life.We all know that Andhra is famous for dals,pacchadi,stir fry and rasam.The preparation of dal in Andhra is quite different from other places,they mash the dal completely after it is cooked which gives a very nice texture and even the flavors blend well when made like this.The best way to eat the Andhra style dals is to mix the dal with hot piping rice and a liberal dose of ghee and with the accompaniments like alu fry or fryums,it tastes the best and just out of the world.I liked the way my brother prepared this dal and we started following the same procedure from then.Here in this recipe I have pressure cooked everything along with dal but my mom used to fry all the other ingredients like onions,tomato and methi leaves in oil and then add to the dal and pressure cook it,you can follow any of these ways as both taste equally delicious.

Ingredients:
1 onion finely chopped
1 tbsp tamarind pulp(extracted using hot/warm water)
1 tbsp chana dal
1 tsp red chilli powder
1 tsp dhaniya powder(coriander seeds powder)
pinch of turmeric
4 tbsp oil
salt

To cook in pressure cooker:
1 cup Toor dal
1 1/2 cups chopped methi leaves
2 tomatoes finely chopped
3 green chillies
3 garlic cloves
pinch of turmeric

for Tadka:
1 tsp mustard seeds
1/2 tsp jeera
2 garlic pods (slightly mashed)
1-2 whole red chillies
1 tsp ghee

Method:

• Pressure cook dal,methi,tomato,chillies,garlic and turmeric for 3 to 4 whistles.Mash the dal completely to a puree kind of consistency and keep aside.
• In oil fry chana dal until red,add finely chopped onions and fry until its completely soft.
• Add the cooked dal and give a good stir and then add tamarind pulp,red chilli powder,turmeric,dhaniya powder,salt and enough water for the desired consistency and simmer it for 10 mins.
• In a Tadka pan,heat ghee crackle mustard seeds,jeera,red chillies,garlic pods and fry until garlic changes its colour and add this tadka to the cooked dal.

Serve it hot with rice,ghee and pickle/avakaaya or alu fry.

Note:

• Avoid ghee and use while tempering in the recipe for a Vegan version.

Thinking what is paratha doing in this post??
It is so simple,I prepared this paratha with the left over methi dal.Just mix up the left over with wheat flour and adjust the spice level, you will have easy peasy delicious parathas ready in no time.

Ingredients:
Left over dal
salt
wheat flour
red chilli powder
chaat masala

Method:
Mix everything according to your taste and make paratha's and fry the paratha on both sides.

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Coconut Shavige/Coconut Rice Noodles

These are traditionally prepared with the fresh akki shavige(rice noodles) prepared at home.But right now i do not have a shavige maker with me..and i really doubt whether i would be able to prepare even if i have. [:)].and the best alternative for me is to use the readily available rice noodles.Even though it is a compromise in taste but its a very good alternative when one does not have time to prepare akki shavige at home.The whole process takes less than 15 mins with the readily available rice noodles.


Ingredients:
1 pack(200gms) Rice noodles(i used mtr) or freshly pressed akki shavige/rice noodles
3/4 cup grated coconut
2 tbsp chopped cashews
5-6 red chillies
10 curry leaves
1 tsp pepper corns
1 tbsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1 lemon squeezed
2 tbsp oil
salt

Method:
Prepare the rice noodles as per the instructions on the pack.Just add rice noodles to the boiling water(with salt) and cook for 6-7 mins and drain it,run through cold water.
Pound the pepper corns in a mortar n pestle coarsely.
In a big kadai heat oil and crackle mustard seeds,chana dal,urad dal and cashew pieces and fry until its slight red in colour add redchillies,pounded pepper corns and curry leaves and fry for a minute.
Add the grated coconut and fry for a minute and add ricenoodles,salt and lemon juice and give a good stir and take off from the stove.
Serve hot.

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Chana dal vada /Masala vada

One can find this snack in any tea stall all over south india.This is a very easy and simple south indian snack which can be made with the basic ingredients at home.This goes well in lunch or snack or even breakfast.
Ingredients:
1 Big cup Chana dal
1 onion,finely chopped
4-5 green chillies finely chopped or 1 tsp green chilli paste
2 tbsp chopped corriander
2 tbsp chopped mint(optional)
1 tbsp chopped curry leaves
1 tbsp ginger finely chopped
salt
oil(for deep frying)

Method:
Soak dal for 3-4 hrs or overnight.Drain the water from the dal and grind it to a coarse paste in whipper mode(do not add water).
Add finely chopped onions,green chillies,corriander,mint,curry leaves,ginger and salt to it and just run once in mixie(whipper mode,do not run much).
Take a small portion of the mixture and pat it into a round shaped vada on a greased palm(greased milk covers work best for this) and deep fry in oil until golden in colour.
(If you like you can sprinkle sesame seeds on the vada and pat it again before frying)

Serve hot with green chutney/coconut chutney or tomato sauce.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

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Methi Aloo Paratha

This one is adapted from Tarla Dalal's cook book paratha's.This is so easy to make and it tastes so wonderful.


Ingredients:

Dough:
1 cup Wheat flour
1 tsp oil
salt to taste

Methi Aloo Stuffing:
1 cup finely chopped methi leaves
1 cup Boiled and mashed potatoes
1/2 tsp cumin seeds
2 tsp Ginger-green chilli paste
1/4 tsp turmeric
1 tsp Dhaniya powder
2 tsp Chaat masala
2 tbsp oil
salt to taste

Method:
Heat the oil in a pan,crackle cumin seeds,add methi leaves and saute for 2-3 mins.
Add ginger-green chilli paste,turmeric powder,corriander powder,chaat masala,salt and mix well.Add potatoes and saute for 2-3 mins.cool it completely and divide the mixture into 5 equal portions.
Combine wheat flour,oil,salt and knead it into a soft,smooth dough using enough water.
Roll out one portion of the dough into a circle of 3" diameter using wheat flour for rolling.place one portion of methi aloo stuffing in the center of the circle,bring together all the sides in the center and seal tightly.Roll out again into a circle of 6" in diameter,using wheat flour for rolling.Cook on a hot tawa applying oil on both sides.

Serve hot with achaar and masala dahi.

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Pav Bhaji

I usually prepare this in a large quantity for dinner and my breakfast next day follows the same.So you can understand how big fan i am of pavbhaji.Infact,not only pav bhaji i am a huge fan of any chaat,so i end up preparing only chaats for dinner sometimes.
Ingredients:
3 Big Alu
1 cup Gobi florets
1/2 cup Green peas,fresh/frozen
1 Green capsicum finely chopped
1 Big Onion finely chopped
2 Big ripen Tomatoes chopped
2 tbsp Tomato paste(gives good red colour)
1 tsp Ginger-Garlic paste
2 tbsp Pav Bhaji masala
1 tsp red chilli powder
1/2 cup corriander leaves
1 Big lemon squeezed
2 tbsp Butter( i used lite butter,cholesterol free)
1 tsp oil
salt

Method:
Pressure cook Alu,gobi and green peas for 2 to 3 whistles.In a big tawa or kadai,heat a spoon of butter along with oil,fry onions till translucent,add ginger-garlic paste,capsicum and fry for a minute,add chopped tomatoes,tomato paste and cook till it leaves the juices,add red chilli powder,pav bhaji masala,now add all the cooked vegetables and slightly mash the vegetables(leave the peas unmashed).Add salt and cover it cook for 2 mins,then add lemon juice,butter,corriander leaves and give a stir and take off from the flame.
Serve hot with Butter roasted ladi pav(i used whole wheat ladi pav,again calorie conscious),lemon wedges,finely chopped onions and corriander.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

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Rava Idli and Potato Saagu

One can get to taste the best rava idli in MTR,bangalore,after all they are the creators of this wonderful idlies.Even Adigas in bangalore serve very nice and soft rava idlies.The colour of the Idli is slight greenish in colour as they use lots of corriander in it.Infact,the size of Idly is twice the ones we prepare at home.The best combination that goes with these soft-soft idlies is potato saagu.
Ingredients:
Rava Idli:
2 Cups Rava/Semolina
1 1/2 Cup Sour Curd
1 cup chopped corriander
1/4 cup grated coconut(optional,i did not use in this)
8 green chillies finely chopped
1 tbsp chopped curry leaves
2 tbsp Cashews roughly chopped
6 whole kajus(later slit into two)
1 inch ginger finely chopped
1 tbsp Chana dal
1 tsp mustard seeds
1/2 tsp jeera(optional)
3 tbsp Oil
1 tsp ghee
1/2 tsp Baking/cooking soda(soda bicarb)
salt

Method:
Heat ghee in a small pan and fry kaju's until red in colour.
Heat oil in a wide pan,crackle mustard seeds,add chana dal,kaju pieces and fry until its light red in colour,add jeera,ginger and green chillies chopped and fry till its crisp,add chopped curry leaves and rava and fry until the aroma starts and turn off the stove.Let it cool to the room temperature.Beat the curds,add salt and corriander to it and mix,now add rava and mix to it(the consistency is to be very thick,thicker than the normal idli batter) and let it sit for 10 mins.In a laddle mix soda bicarb with a spoonful of water and mix with the remaining batter thoroughy(it will form yellow spots if the soda is not mixed properly).Now,check if the mixture is completely dry,add a laddle of curd to it and mix.
Grease the idli mould with oiland place a kaju in center with the smooth surface facing downwards and pour batter over it and steam for 12-15 mins.
I sometimes add 1/2 tsp of eno(fruit salt) along with soda in order to avoid hard idlies.
Serve hot with ghee and potato saagu or coconut chutney.

Potato Saagu:


Ingredients:
3 Big alu
1/2 cup fresh green peas(optional)
1 Big onion sliced
3 green chillies chopped
2 tbsp chopped corriander
2 tbsp potato saagu masala(i used MTR)
5-6 curry leaves
1 tbsp chana dal
1/2 tsp urad dal
1/2 tsp jeera
1/2 tsp mustard seeds
1/2 lemon squeezed
2 pinches of turmeric
salt
oil

Method:
Pressure cook potato for 3 whistles or microwave it until soft.
Heat oil in a pan,crackle mustard seeds,add jeera,urad dal,chana dal and fry for a minute,add curry leaves and green chillies and fry for a minute.Now add sliced onions and fry till translucent,add peas and fry,add potato and mash it a bit,add turmeric and some water to it to get a thick gravy consistency,add MTR potato saagu masala,salt and cover it and cook for 2 mins.Sqeeze the lemon,add corriander leaves and mix and serve with rava idli

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Ragi Rotti

Ingredients:
1 1/2 Cups Ragi flour
1/4 cup groundnuts
1/4 cup grated beetroot
1/4 cup grated bottle gourd
1 onion finely chopped
1 tsp tamarind pulp
1/2 tsp powdered jaggery
2 tbsp chopped corriander
1 tsp green chilli paste
salt

method:





Dry roast groundnuts,remove the skin and grind it to a coarse powder.
In a big bowl mix onion,beetroot,bottle gourd,corriander,chilli paste,salt,tamarind pulp,jaggery,groundnuts and add ragi flour to it and and mix everything,add warm water and mix it to a thick dough.

Take a tawa and apply some oil to the tawa,take a orange size dough and pat it with a hand to a thin roti(use little water to aid in patting the roti in between).pour a spoon of oil all over,cover it with a lid and cook it on medium flame for 3-4 mins until its done.remove it from heat and serve it hot with fresh(or store bought) butter and chutney or pickle.

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Corn Bhel

This is a very healthy chaat for the ones who count the calories in their daily food.There is no compromise in taste as well when compared to the regular chaats.



Ingredients:
2 cups American corn
1/2 cup onion finely chopped deseeded tomatoes(i used cherry tomatoes)
1/2 cup finely chopped Onion
1 Big sized alu
1/4 cup finely chopped capsicum
1/4 cup finely chopped red bell pepper
1 tsp Green chutney
1 tbsp tamarind chutney
1 tbsp butter(if you are very conscious about the calories,replace with olive oil)
1 tsp chat masala
1/2 tsp red chilli powder
3 tbsp chopped corriander leaves
1/2 cup fine sev for garnishing
salt
lemon juice

Method:
Boil corn and alu separately.(stove top or microwave).Dice the alu into small cubes.
Drain the corn when it is hot and add butter to it and mix until butter melts.Blanch capsicum and red bell peppers in hot water for a minute and drain it.Add the bell peppers,alu,capsicum,tomato,onion and mix everything.Add green chutney,tamarind chutney,salt,chat masala,red chilli powder,lemon juice and give a good stir until everything is mixed properly.Take it into a plate or bowl and sprinkle lots of corriander and sev on it and serve it hot.
Note:

• Replace butter with olive oil in the recipe for a Vegan version.

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

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Uggani | Borugula Upma | Mandakki Oggarane

This is a very famous breakfast item in Rayalaseema region and is called 'Uggani' where as it is known by 'Mandakki Oggarane' in Karnataka.This is one of those easy breezy breakfast items which can be prepared hardly under 15 minutes ans is perfect for those lazy mornings.As this is made up of puffed rice,its very light and can be eaten for breakfast or even as an evening snack. It is mainly served with Mirchi bajji as a combination and as mainly do this for breakfast I feel mirch bajji would be quite heavy for morning breakfast and hence never made it together.But it is a nice combination for evening tiffin,if you want to try go ahead and make in the evening.

Ingredients:
8-10 cups Murmur/Puffed rice
2 medium Onions,sliced thin
5 Green chillies slit and cut
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp Jeera(optional)
8-10 Curry leaves
1/4 tsp Turmeric powder
2 tbsp Fried gram(putnala pappu)
1 tbsp Coriander leaves,chopped
1 tsp Lemon juice
Salt to taste
1 1/2 tbsp Oil
Method:

• Soak puffed rice in plenty of water and let it soak for 2 to 3 mins.Take out a fistful of soaked puffed rice carefully and then squeeze out water completely and keep it aside and repeat the process.
• Grind the fried gram to a fine powder.
• In a big kadai,heat oil,add mustard seeds.Once it starts crackling,add chana dal,urad dal,jeera and fry for a minute.
• Add curry leaves,green chillies and fry and add sliced onions and saute till its pink,add turmeric and salt and turn off the flame.
• Add the murmur mixture and ground fried gram powder to it and mix it completely.Add coriander leaves and lemon juice and give a quick stir.

Serve it hot/warm with chips or mirch bajji or pakodas.

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Vermicelli Upma | Semiya Upma Recipe

Semiya upma is one of the easiest breakfast recipes apart from regular Sooji upma which I make quite often.This is a very simple recipe with very basic ingredients which are available in any pantry.I added vegetables to it to make it more tasty and colorful,though it is truly optional.You can make it for breakfast or evening tiffin or also for a quick one pot meal.

Semiya Upma | Vermicelli Upma Recipe:
(Serves 2)

Ingredients:
1 cup Vermicelli(Semiya)
1 cup chopped mixed Vegetables(carrots,beans,capsicum)
1 big Onion,sliced
5-6 Green chillies,slit
1 tsp Ginger-Garlic paste
2 tbsp chopped Coriander
8-10 Cashew nuts,broken
1 tsp split Urad dal
1 tbsp Chana dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
2-3 tbsp Oil
juice of 1/2 Lemon
Salt to taste
Method:

• Heat pan,add 1 tbsp of oil and roast vermicelli until slightly brown and remove it.
• In the same pan fry the broken cashewnuts and fry until they turn brown and remove them and keep aside.
• In the same pan add 2 tbsp remaining oil and crackle the mustard seeds and once it starts splutters add chana dal, urad dal and fry until they get roasted.
• Add curry leaves,ginger-garlic paste,green chillies,sliced onions and fry until the onions turns translucent.
• No add all the chopped vegetables and fry for 3-4 mins until they become slightly soft(the process will be faster if the vessel is covered with a lid).
• Add 1 and 1/2 cups of water and cover it and let it come to a rolling boil.
• Add enough salt and the roasted vermicelli and stir well.Cover it and cook for 4-5 mins until it is done.
• Now turn off the flame and add lemon juice,chopped coriander and fried cashew nuts and give a nice stir.

Serve hot with any kind of chips/boondi and pickle.
Notes:

1. If you want it more masaledar(spicier),you can add 1/4 tsp of Garam masala after roasting vegetables which imparts a nice flavor to the upma.
2. You can avoid adding vegetables and make with only onions.
3. You can even add fresh/frozen peas,corn along with the vegetables in the recipe.
4. You can roast the vermicelli in ghee for a nice flavor.
5. One can add freshly grated coconut at the end,which gives a nice taste to this upma.

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