Ganesh Chaturthi 2012

Wishing all Our Fellow Bloggers & Readers a very Happy & Prosperous Ganesh Chaturthi

Lord Ganesha's Favorite Item made specially during the Chaturthi Festival
Savoury Steamed Rice Flour Dumplings with Chana Dal (Kudumulu/Undralu)
Serves 6-7

Ingredients:
Rice- 500 Grams
Split Bengal Gram (Chana Dal)- 4 Tbsp., Boiled separately till Soft (but not overly done)
Cumin Seeds (Jeera)-1 Tbsp.
Salt- to Taste
Water-

Method:
Clean & Wash the Rice thoroughly
Spread the Rice on a Cloth & keep it to Dy Completely (the Rice has to be Dried Fully to Grind)
Strain the Rice through a Sieve to get Coarse Ground Rice Rava from the Sieve should be measured to equal about 400 Grams
(the remaining Smooth Rice Rava can be used later for Various Dishes later)

In a Bowl Add Oil & Water to Boil 
(The Ratio of Water:Rava should be 4:2)
Add1 Tbsp. Salt, Roasted Jeera is optional
Add Rava & Stir till it all comes together on Slow Flame
Cover & Simmer for about 5 Minutes
The Consistency of the Rava will be like Upma
Mix Chana Dal in the Rava & let the Rava & Chana Dal Cool completely
Grease Hands with Water or Oil to make Dumplings

Steam in a Pressure Pan/Bowl/Idli Stand or any Vessel of Choice (with Water just enough to Cover 1/3rd of the Pan)

We made a Different Version of the Traditional Semiya Payasam (made with Sugar) with Date Palm Jaggery (Khajur Gud)
Serves 6-7

Ingredients:
Vermicelli (Semiya)- 2 Cups, Toasted till Golden
Milk- 2 Litres
Date Palm Jaggery (Khajur Gud)-  , Finely Grated/Shredded
Mix Dry Fruits (Cashew nut, Raisins)-  , Roasted in Ghee
Cardamom Powder (Elaichi)- 1 Tsp.

Method:
In a Deep Bottomed Pot, Add Milk & carefully till it Boils Milk
Add Semiya & Stir to avoid any Lumps
When the Semiya seems done, Add Jaggery & Mix Well
Add Cardamom Powder & Dry Fruits just before turning off the Flame

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan




Lemon Rice (Pulihora)
Serves 6-7

Ingredients:
Rice- 350-400 Grams, Boiled separatelyso that the Grains are Separate

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Raw Peanuts- 2 Tbsp. (as Desired can increase or Decrease the Quantity of Peanuts)

Mustard Seeds (Rai/Aavalu)- 1.5 Tsp.

Cumin Seeds (Jeera/Jeelakarra)- 2 Tsp. (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- 2 Tsp.

Split Black Gram (Urad Dal/Menapappu)- 2 Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 10-15 No’s

Asafoetida (Hing/Inguva Podi)- ½ Tsp.

Turmeric Powder (Haldi)-4 Tsp.
Salt- to Taste

Fresh Lemon Juice- 4 Small sized

Deep Fried Sweet Stuffed with Powdered Chana Dal & Jaggery (Burulu)
Serves 6-7

Ingredients:

For Outer Covering:
Rice-1 Cup
(Urad Dal)- 1 Cup

For Stuffing:
Split Bengal Gram (Chana Dal)- 400 Grams, Soaked for 2 Hours, Boiled till Soft & Coarsely Ground
Jaggery (Bellam/Gud)- 200 Grams, Finely Grated/Shredded
Cardamom Powder (Elaichi)- 1 Tsp.
Ghee- 2 Tsp.

Method:
Preferred is a Ratio of 1:1 (Dal:Rice) but many families mix a Batter of Ratio 1:2 (Dal:Rice)
Soak for 2 Hours & Grind Thick like Idli Batter

In a Wide Pot, Boil the Jaggery till it Boils
Add Cardamom Powder, Ghee 2 Tsp., Add the Chana Dal Powder & Mix evenly
When Cooled, make the Stuffing into Lemon Sized Dumplings


Heat Oil for Deep Frying
Dip the Stuffing in the Idli Batter & Drop in the Oil Gently

Another Variation is the Poli Purnam Buralu/Poornalu (made with Moong Dal/Pesarapappu) for which will post the Recipe on the next Festival Days of Navratri (Goddess Durga's Favorite it seems)

Broken Wheat & Split Green Gram Porridge (Moong Dal Dalia)

North Indian Vegetarian Breakfast Special
Madhya Pradesh/Uttar Pradesh Cusine
Broken Wheat & Split Green Gram Porridge (Moong Dal Dalia)
Serves 3-4

Ingredients:

Mix of Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Peanuts- 10 to 15

Asafoetida (Hing)- a Big Pinch

Curry Leaves (Kadi Patta)- 6 to 7

Broken Wheat/Dalia- 1 Cup
Split Green Gram Lentil (Moong Dal)- ½ Cup (can add Less or More Dal accordingly)

Onions- ½ Cup, Finely Chopped

Green Chilli- 3 to 4, Slit or Finely Chopped

Ginger- ½ Tsp., Grated or Finely Chopped

Carrot- 2 Tbsp., Finely Chopped

French Beans- 2 Tbsp., Finely Chopped

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Lemon Juice- about a Dash

Method:

Wash the Dalia & Lentils thoroughly, Drain, Soak again in Water enough to Cover and keep aside

In a Non Stick Pot/Pressure Pan, Heat the Oil-Ghee Mix, Add Mustard Seeds

As the seeds start to crackle, add Peanuts, Hing & Sauté

Add Green Chilli, Ginger, Onions & Sauté till the Onions turn Light Golde

Add the Tomatoes, Green Peas, Carrots, Beans, Broken Wheat, Salt & Sauté for about 3 to 4 Minutes

Add 3 Cups of Water (or less about 2 Cups for Drier Version, depends on the Desired consistency) & Mix Well

Cover & let the Dalia Simmer for about 5-7 Minutes

Just before serving, add a dash of Lemon Juice, Garnish with the Fresh Coriander Leaves

Serve Hot with any Pickle of Choice, Roasted Urad Papad & Ghee (as Desired)!

Tips:

Bengali- Bhanga Gom
English- Broken Wheat
Gujarati- Gehun/Lapsi Fada
Hindi- Dalia
Marathi- Gavhachi/Lapsi
Odiya- Bhanga Gahama
Tamil- Godhumai/Samba Ravai
Telugu- Godhuma Nuka/Rava or Danchina

This can be prepared as part of the Second or Third day of the Menstural Cycle as per Ayurvedic/Naturopathy Diet which recommends the intake of Lentils, Rice (along with Fresh Fruits, Salads, Fresh Greens like Spinach etc.) instead of any kind of Heavy Oily, Fried or Fast Food during these days to compensate for the Iron Loss in the Body

Can Add Green Peas-  ¼ Cup

Cleaning & Roasting the Dalia (just like Semolina) ensures that it stays longer without any Pests & also Faster Cooking

Adding Cashews instead of Peanuts is an option

Can add Chana Dal, Urad Dal, Curry Leaves along with Jeera & Rai which is the Standard Tempering for any Upma which has been skipped here

Tried making this with Moong Sprouts & turned out good but couldn't Post pictures that day
The Process of 'Sprouting' (also called 'Living/Wonder Foods') are a great source of Nutrition packed with a Super Healthy & Interesting Nutritional Content called the 'Digestible Energy, Proteins, Vitamin C, Low in Calories making them Diabetic Friendly, helps to Lower Blood Cholesterol, Liver Fat etc.

We also found that the same Recipe can be made with this Packet available a lot in Delhi (though tastes a bit Different as the Ready made packet has a different Ratio of Rice & Dal)

This Packet has Special MP Broken Wheat (Dalia), White Sesame Seeds (Safed Til), Caraway Seeds (Ajwain) included in the Dali itself which makes it Good for Digestion



Feel free to share your views & do let us know how this one turned out :)

Spicy Ridge Gourd Preparation (Beerakaya Karam Pettina Kura)

South Indian Vegetarian Main Course Special 
 Andhra Cuisine
Spicy Ridge Gourd Preparation (Beerakaya Karam Pettina Kura)
Serves 4

English- Ridge Gourd
Hindi- Tori
Tamil- Beerkanga
Telugu- Beerakaya

Ingredients:
Ridge Gourd (Beerakaya/Tori)- 500 Grams

For Spice Powder:
Extra Light Olive Oil/Olive Pomace Oil- 1/2 Tsp.
Split Bengal Gram/Chick Pea (Chana Dal/Senagapapu)- 1 Tbsp.
Split Black Gram (Urad Dal/Menapappu)- 1 Tbsp.
Cumin Seeds (Jeera)- 1/2 Tsp.
Mustard Seeds (Rai/Aavalu)- 1/2 Tsp.
Dried Red Chillies- 5 to 6
Fresh Tamarind- Marble sized Ball 
Asafoetida (Hing/Inguva Podi)- a Pinch
Curry Leaves (Kadi Patta/Karvepaku)-


Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp., to Fry the Ridge Gourd
Salt- To Taste
Turmeric Powder-

Method:
Wash the Ridge Gourd, Clean the outer pricky part with a knife, Peel & Cut in Wedge like Pieces

For Spice Powder:
In a Pan, Heat Oil
Add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Dried Red Chillies, Hing, Curry Leaves
Keep aside so that it Cools enough to Blend together
Blend the Roasted Spices with Tamarind to make a Fine Spice Powder

Cover & let the Ridge Gourd becomes Soft

After it loses Water halfway, Remove the Cover to let this Vegetable Dry a bit
Wait till the Vegetable loses most of its Water content to Add Salt & Turmeric, Mix Well
Sprinkle Spice Powder, Mix Well
 
Served with Andhra Meal of Steamed Rice, Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.


Tips:
Many families prefer the Fresh Coconut in their Vegetable preparations, for which can Sprinkle Fresh Coconut- 1/2 Cup, Grated towards the end after Sprinkling the Spice Powder


Feel free to share your views & do let us know how this one turned out :)

Snake Gourd & Split Pigeon Pea Stir Fry (Potlakaaya Kandipappu Kura)

South Indian Vegetarian Main Course Special
Andhra Cuisine 
Snake Gourd & Split Pigeon Pea Stir Fry (Potlakaaya Kandipappu Kura)

Serves 2

Ingredients:
Snake Gourd (Potlakaaya)- 250 Grams
Split Pigeon Pea (Kandipappu)- about 100 Grams.


For Tempering:
Extra Light Olive Oil/Olive Pomace Oil-
Chana Dal- 1.5 Tsp.
Urad Dal- 1 Tsp.
Cumin Seeds-
Mustard Seeds-
Dried Red Chillies-
Hing-
Curry Leaves-

Salt- To Taste
Turmeric Powder-
Red Chilli Powder- (Optional)

Method:
In a Pressure Cooker, add the Snake Gourd, Split Pigeon Peas & little water to cook both till Tender
Drain the Vegetable Lentil Broth for later use to Cool & keep aside

In a Pan, Heat Oil
Add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Dried Red Chillies, Hing, Curry Leaves

Add the Boiled Snake Gourd & Split Pigeon Peas in the Tempering
Add Salt, Turmeric Powder & Mix Well
Cover to cook for some time

Add Red Chilli Powder & Mix Well

Served with Andhra Meal of Steamed Rice, Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.


Feel free to share your views & do let us know how this one turned out :)

Amarnath Leaves Stew (Thotakura Pulusu)

South Indian Vegetarian Stew Special
Andhra Cuisine
Amarnath Leaves Stew (Thotakura Pulusu)
Serves 2

Ingredients:
Amarnath Leaves (Thotakura)-
Onion-

Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup
Salt-
Turmeric Powder-
Jaggery-
Tamarind Extract-

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- ½ Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Black (Urad Dal/Menapappu)- ¼ Tsp.

Asafoetida (Hing/Inguva)-a Pinch


Method:

Pressure Cook Thotakura with Onions,
Boil the

Feel free to share your views & do let us know how this one turned out :)

Drumsticks & Split Bengal Gram Lentil Preparation (Mulakkada Senagapappu Podi Patoli)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Drumsticks & Split Bengal Gram Lentil Preparation (Mulakkada Senagapappu Podi Patoli)

Serves 2


Blogging from Delhi!!
So excited to be able to come back to Mom's for a Little Break as well as taking care of the latest Health Scare in our Family with my Mom being detected with Multiple Gall Stones

English- Drumsticks
Hindi- Sahjan ki Phali
Tamil- Murungaikai
Telugu- Mulakkada


Ingredients:
Drumsticks- 5 to 6, Washed, De stringed & Cut in 2 Inch Pieces
Extra Light Olive Oil/Olive Pomace Oil-

For Lentil Spice Mix (Patoli Podi):

Split Bengal Gram (Chana Dal/SenagaPappu)- ¼ Cup

Split Green Gram (Moong Dal/PesaraPappu)- ¼ Cup

Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup

Dried Red Chillies- 8 to 10 (preference according to the strength)

Asafoetida (Hing)- a big Pinch
Cumin Seeds (Jeera)- 1 Tsp. 
Salt- To Taste

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 or 3 Tbsp.

Mustard Seeds (Rai)- ¼ Tsp.

Split Bengal Gram (Chana Dal)- 1 Tsp.

Split Black Gram (Urad Dal)- 1 Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Curry Leaves- few Sprigs

Asafoetida (Hing)- a big pinch (optional)
Turmeric Powder- ¼ Tsp.

Method:

Soak Chana Dal, Moong Dal & Toor Dal for about an Hour 

Grind the Lentils with Minimal Water into a Semi Ground Thick Paste
Boil the Drumsticks in water till they have become Tender

In a Wide Non Stick Pan, Heat Oil
Add the Tempering Ingredients (in the order they are listed)
Add the Lentil Spice Paste & Stir till it becomes Dry
Add the Boiled Drumsticks & Gently mix it with the Lentil Spice Mix

Serve Fresh with a typical Andhra Meal of Steamed Rice, Boiled Lentil (Pappu), Tangy Stew (Pulusu), Plain Set Curd!



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Raw Mango & Lentil Preparation (Mamidikaya Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Raw Mango & Split Pigeon Peas Lentil Preparation (Mamidikaya Pappu)

Serves 2

Ingredients:

Raw Mango-

Split Pigeon Peas (Toor Dal/Kandipappu)- ¼ Cup


For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- ½ Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Black (Urad Dal/Menapappu)- ¼ Tsp.

Asafoetida (Hing/Inguva)-a Pinch
Dried Red Chillies- 1, Broken
Green Chillies- Finely Chopped

Method:
In a Pressure Cooker, boil Raw Mango pieces till soft
In another Pressure Cooker, boil the Toor Dal till the Dal is Tender enough to mash

In a Kadhai, Heat Oil & Saute the Tempering items

Add the Toor Dal & Raw Mango (boiled & hand smashed) in the Tempering

Let the Mango-Lentil mixture simmer till reduced to a thicker consistency
Sprinkle Coriander Leaves

Serve Fresh with Steamed Rice, Pickle, Dry Vegetable preparation, Simple Andhra Style Stew (Charu/Rasam), Curd!


Feel free to share your views & do let us know how this one turned out :)