Raw Plantain Preparation (Aratikaya Nimmakaya Kura)

South Indian Vegetarian Main Course Special

Andhra Cuisine

Andhra Raw Plantain Preparation (Aratikaya Nimmakaya Kura)

Quick & Easy, one of those few 10 Minute Andhra Recipes!

Today this comes straight from my Grandmother's Kitchen where she Suggested we make this with less time in our hands for Lunch :)

Serves 3

Ingredients:

Raw Green Plantain (Kaccha Kela/Aratikaya)- about 500 Grams, Peeled & Cut in Cubes

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Split Bengal Gram (Chana Dal)- ½ Tsp.

Split Black Lentil (Urad Dal)- ¼ Tsp.
Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Curry Leaves- 10 Small
Dried Red Chilli- 1, Broken

Hing- a Pinch

Turmeric Powder- ½ Tsp.

Salt- To Taste

Green Chillies- 2, Finely Chopped

Lemon Juice- 1 

Method:

Tips:

Can Add Ginger, Fenugreek Seeds (Methi) in the Initial Tempering as well

Can make this Recipe with different Flavouring Ingredients like Jaggery-Tamarind Pulp, Mustard Seeds Paste etc.

The Raw Plantain Recipes with these Flavours can be found in Our Blog

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

Feta Cheese & Rocket Leaves (Arugula) Salad

Indian Vegetarian Salads Special

Feta Cheese & Rocket Leaves (Arugula) Salad

Desi Salad

Serves 2

Ingredients:

Feta Cheese- 2 Tbsp., Roughly Crumbled

White Sesame Seeds- a Few, Toasted

Pomegranates Seeds- a Few

Red Radish- Finely Sliced

Red Pepper- 1 Tbsp., 2 Inch Juliennes Finely Sliced

Rocket Leaves (Arugula)- 12 No’s

Sun Dried Tomatoes- Few Pieces 

Yellow Pepper- 1 Tbsp., Juliennes Finely Sliced

For Dressing:

Extra Virgin Olive Oil- 2 Tbsp.

Lemon Juice- 1 Tbsp.

Honey- 1 Tbsp.

Freshly Ground Black Pepper-a Pinch

Rock Salt- a Pinch

Method:

In a Salad Bowl, Mix Rocket Leaves, Bell Peppers, Sun Dried Tomatoes

Sprinkle Feta Cheese on Top

Garnish with Sesame Seeds

Just before consumption, drizzle the Dressing & Serve Fresh!

Tips:

The long peppery leaf called Arugula but there is no other Indian/Hindi name that I know of!

Please research as much as you can about any Fresh Vegetables, Greens or Fruits for more information like the one below:

http://www.nutrition-and-you.com/arugula.html

Rock Salt goes very well as a combination with Red Radish

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

Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)

Indian Vegetarian Main Course Special 
Fresh Organic Produce
Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)
Serves 2

On Open Direct Fame/Frying Pan/Grill Char the Green Bell Pepper & Corn

 

Chop the Corn into Hand Sized Slices

Put the Pepper in the Ziploc Plastic Bag, steam helps to loosen up the skin

When Cool, Peel the Skin off 

Heat a Handi Pan, Add Refined or Neutral Oil

Add Tempering Cumin, Toor Dal, Chana Dal, Curry Leaves, Green Chillies 2 Slit & Sauté

Add Onion Finely Sliced Cover & let it caramelize Add Garlic Ginger Chopped on the Side & Sauté till Sweat

Add Grated Coconut & Sauté till Slightly Golden

Add Dry Masalas (Haldi, Red Chilli Powder, Coriander Powder, Salt)

Add Charred Corn & Bell Pepper Slices, Water Tamarind Pulp Jaggery Curry Leaves Optional Fresh Coriander Leaves & Mix Well 

Sprinkle Garam Masala Water Cover & Cook till done

Peel & Slice the Charred Capsicum over the Vegetables & Mix Well

Add Lime Juice & Garam Masala Pinch

Grate Lime Zest on Top just before Serving

Tips:

Handi is a Round Clay/Metal/Non Stick Pot with Thick Bottom, Wide Mouthed Opening with a Narrow Neck forming a Broad Rim, so the pot is lifted by grabbing the Rim but a Clay Saucer may be used as a Lid

Dry Roast Garam Masala with Cloves, Pepper, Green Cardamom Warm Aromatic Sweet Stingent Spice, Black Cardamom, Coriander Seeds, Cassia Bark, Cumin, Bay leaf

Specially for Vegetable Dishes or as a Multipurpose Masala

Usage of Fresh Agricultural Produce & Organic Vegetables
Basic Technique of a Simple Curry Style Preparation, Caramelization, Steam Frying & Charring all 3 of which result as the Deep Flavours

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

Carrot Radish Split Yellow Green Gram Lentil Stew (Dappalam/Pesarapappu Pulusu)

South Indian Vegetarian Main Course Special

Andhra Cuisine
Carrot Radish Split Green Gram Lentil Stew (Dappalam/Pesarapappu Pulusu)
Serves 2

Ingredients:

Carrot- 1, Peeled & Cut into Cubes/Slices
White/Pink Radish- 1, Peeled & Cut into Cubes/Slices

Onions- 1, Cut into Quarters

Tomatoes- 4 Medium, Cut in Quarters 

Split Green Gram Lentil (Peeli Moong Dal/Pesarapappu)- 2 to 3 Tbsp.

Turmeric Powder (Haldi/Pasupu)- 1 Tsp.
Jaggery (Gud/Bellam)- 1 Tbsp.
Tamarind Paste (Imli/Chintapandu)- 1 Tbsp.

For the Charu/Rasam Powder:
Coriander Seeds (Dhaniya)- 1 Tbsp.
Cumin Seeds (Jeera/Jeelakarra)- 1 Tbsp.
Black Pepper Corn (Kali Mirch/)- 1 Tsp. (the Pepper Powder is quite ‘Hot’/Spicy so adjust the quantity accordingly)
Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 1 Tbsp.

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.
Mustard Seeds (Rai)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Asafoetida (Hing/Inguva)- a Pinch

Curry Leaves (Karvepaku)- 5-6 No’s (Optional)

Fresh Coriander Leaves- 1 Tbsp., Freshly Chopped

Method:
Clean, Wash and Pressure cook the Moong Dal with just enough Water to Cover the Dal till it is cooked & becomes easy to mash
Keep the Boiled Dal Aside

Slightly Dry Roast and Blend the ingredients for Charu/Rasam Powder into a Fine Powder

Heat Water in a Deep Heavy Bottomed Non Stick Pot
Put Carrot, Onions, Radish, Tomatoes, Salt, Turmeric Powder, Jaggery, Tamarind Paste and let it boil on Low Flame (Slow Cooking)

Check to see if the Vegetables are Tender with a Fork
Add the Boiled Dal along with Fresh Charu/Rasam Powder

In a Small Tadka Frying Pan, heat the Oil/Ghee for the Tempering, fry Mustard Seeds till they crackle, add Cumin Seeds and Asafoetida and Add to the Prepared Charu/Rasam

Serve Hot with Steamed Rice, any Vegetable Preparation (we had simple Potato French Beans Stir Fry with this) Set Curd!

Tips:
Can add Cubed Vegetables like the Sweet Potato, Pumpkin, Bottle Guard, Brinjal, Two Inch Cut Pieces of Drumsticks, Ladyfinger/Okra, Baby Onions in this Stew as well


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

Can use Ambika Brand Rasam Powder which is as good as Home Made as well

 

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Simple French Beans & Potatoes Preparation (Bangaladumpa Beans Vepudu)

Indian Vegetarian Main Course Special

Andhra Cuisine

Simple French Beans & Potatoes  Preparation (Bangaladumpa Beans Vepudu)

Serves 2

French Beans- about 15-18 No’s (De Stringed, cut in 1 Inch Pieces & Par Boiled along with ¼ Tsp. Salt & a pinch of Turmeric Powder)

Potatoes- 2 Medium (Washed, Par Boiled with Skin & Cubed)

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Mustard Seeds (Rai/Aavalu)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

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

Dried Red Chillies- 1, Broken

Curry Leaves (Kadi Patta/Karvepaku)- 8 to 10 

Asafoetida (Hing/Inguva Podi)- a Pinch

Onion- 1, Finely Chopped

Turmeric Powder- ¼ Tsp.

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Method:

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