Pulihora (Tamarind Rice)

Pulihora is one of the flavourful and traditional food. In South India we prepare this dish for any festival mainly like Durga astami, Navaatri etc. It is very easy to prepare. The main Ingredient for this dish is Tamrind.

Here is the recipe

Ingredients:

Tamrind- 1/2 cup

Mustard seeds- 1 tsp
Jeera- 1 tsp
Urad daal- 2tsp

Channa daal- 2tbsp
Turmeric Powder- Pinch
Curry leaves- 5 no
Cilanro- 2tbsp
Salt- for taste
Oil- 3tsp
Hing- Pinch
Green chillies- 4 no
Red chilli- 2 no
Rice- 2 cups(cooked)

Ground nuts- 2tbsp

Ginger- 1 tbsp

Jaggery(Bellam)- 2tbsp

Preparations:

1. Wash and cook the rice, keep aside.

2. Chop the green chillies, cilantro, ginger, curry leaves and keep aside

3. Wash and soak the tamarind abt 20mts and take the thick pulp out of it. Throw the wastage.

Method:

1. Heat the pan, add oil, hing, mustard seeds when they crackle add jeera, turmeric powder.

2. Add urad daal, channa daal, curry leaves, red chilli, ginger, green chillies and fry for a minute.

3. Add ground nuts, tamarind pulp, salt, jaggery and cook for 3mts.

4. Add little water if required. Cook till it comes to boiling.

5. Turn off the stove.

6. Now add the required amount of tamarind mix to the white rice, add salt, oil(1tbsp) and mix it well.

7. Add chopped cilantro. Now the tamarind rice is ready to serve.

Hope you all enjoy this recipe.

Note: U can also prepare little extra tamrind mix and keep refrigerated and mix to rice whenever you want to eat it. It can be preserved about 1 week of time.

Uthappam

Uthappam is a kind of Dosa which is more flavorful and tasty. In this we can add any vegetables like carrots, tomatoes, green peas etc.

Ingredients:

Rice- 2cups
Urad daal- 1/2 cup
Channa daal- 1/4 cup
Atukulu(Poha)-1/4 cup
Fenugreek seeds- 1tbsp
Salt- for taste
Oil- for frying
Green chillies- 3 no
Onion- 2 medium
Cilantro- 1/4 cup
Ginger- 1tbsp
Curry leaves- few
Tomotoes- 1 medium

Green peas- 1/8 cup

Carrot- 1 big (grated)

Preparations:

1. Wash and soak the rice about 6hrs or overnight.
2. Wash and soak the daals, fenugreek seeds about 6hrs or overnight.
3. Drain the water, wash them again and grind as fine batter by adding enough water. The batter should be thick. So don't add too much water.
4. Add salt, mix the batter properly. Let it ferment about 6hrs or overnight.
5. Chop the green chillies, onion, cilantro, ginger, tomatoes very finely, keep aside.
6. Grate the carrot and keep aside.
Now the batter is ready to prepare the Uthappam.

Method:
1. Once the batter is fermented about 6hrs, mix well. Check the salt.
2. Add finely chopped chillies, curry leaves, ginger, onion, carrot, green peas, tomatoes and cilantro to it, mix well.

3. Heat the dosa tavva, sprinkle some oil, put the batter, spread it. (This Uthappam is thicker than the dosa), put oil on both sides and fry on both sides till golden brown colour. Cook the dosa on medium flame. Since we have added vegetables, it will take little more time than the regular dosa.
4. Serve hot with any coconut or ground nut or putnala chutney.

Note:

1. It is good for health.

2. Its more colourful with grated carrot, cilantro, tomatoes, green peas etc so kids will love to eat this.

3. This batter can be preserved about 4days. But add the vegetables just before u prepare Uthappam.

Hope u will love this recipe.

Tomato Pappu

Tomatoes and any dish prepared of tomatoes are favorites of everyone. Even I use tomatoes in most of my dishes. Tomato Pappu is also great dish made of tomatoes and also very easy to prepare.

Ingredients:

Oil- 1tbsp

Tour daal- 1 cup

Tomatoes- 4 meidum

Onion- 1 big

Green chillies- 3 no

Chilli powder- 1tsp

Turmeric powder- pinch

Salt- for taste

Daniya powder- 1tsp

Cilantro- 2tbsp

Curry leaves- few

Mustard seeds- 1tsp

Jeera- 1tsp

Urad daal- 1tsp

Hing- Pinch

Ginger, garlic- 2tsp

Preparations:

1. Wash and cook the tour daal till 3 vissles in a cooker and cool it.

2. Chop the tomatoes, onion, green chillies, cilantro, curry leaves and keep aside.

Method:

1. Heat oil the pan, add hing, mustard seeds when they pop up add jeera.

2. Add turmeric powder, urad daal, garlic, ginger, curry leaves, fry abt 1 minute.

3. Add chopped chillies, onion, cook till the onions becomes transparent.

4. Add cooked daal, salt, daniya powder, chilli powder, mix well and cook for 4mts.

5. Once its completely cooked, check the salt, add chopped cilantro. Turn off the stove.

Serve hot with rice or chapathi.

Pongudalu

Pongudalu also called as Gunta pongudalu or paniyaram in some places. It is a very tasty and delicious breakfast. The rice and daals(all the below mentioned daals) ratio is 2:1.

Ingredients:

Rice- 2cups

Urad daal- 1/2 cup

Channa daal- 1/4 cup

Moong daal- 1/4 cup

Fenugreek seeds- 1tbsp

Salt- for taste

Oil- for frying

Green chillies- 3 no

Onion- 2 medium

Cilantro- 1/4 cup

Ginger- 1tbsp

Curry leaves- few

Channa daal- 2tbsp (soak and mix in the batter)

Preparations:

1. Wash and soak the rice about 6hrs or overnight.

2. Wash and soak the daals, fenugreek seeds about 6hrs or overnight.

3. Drain the water, wash them again and grind as fine batter by adding enough water. The batter should be thick. So don't add too much water.

4. Add salt, mix the batter properly. Let it ferment about 6hrs or overnight.

5. Chop the green chillies, onion, cilantro, ginger very finely, keep aside.

6. Wash and soak the channa daal (2tbsp) about 30mts and add in the batter.

Now the batter is ready to prepare the pongudalu.

Note:

To prepare this dish we need a Pongudalu mould which I have shown in the picture. Please check the picture. It will be available at any Indian grocery store. If u take the non-stick mould then u can use less oil for frying.

Method:

1. Once the batter is fermented about 6hrs, mix well. Check the salt.

2. Add finely chopped chillies, curry leaves,ginger, onion and cilantro to it, mix well.

3. Now heat the pongudalu mould, put 1/8tsp of oil in each hole of the mould, add the sufficient batter in each hole, let them fry on one side, then turn to other side, again put little oil in each hole and fry on the other side also. (Basically fry the pongudalu on both sides by adding enough oil).

4. Try to cook them on medium flame, so that they will be well cooked inside also. If u cook them on high flame only the outer side will be cooked and inner side they will not.

5. Once they are done, remove them with a sharp spoon and serve hot with any coconut or ground nut or putnala chutney.

Aloo Kurma (Potato Gravy)

Potato Gravy or Aloo kurma is a perfect combination to chapathi, puri and rice. It can be made in many ways. I used tomatoes and coconut for the gravy.

Ingredients:

Potatoes- 2 big

Tomatoes- 2 big

Coconut- 1/4 cup

Onion- 1 big

Garlic- 4 no

Ginger- 1tbsp

Salt- for taste

Oil- 1tbsp

Chilli powder- 1tsp

Lemon juice- 1tbsp

Green chillies- 2 no

Garam masala powder- 1tsp

Daniya and cumin powder- 1tsp

Turmeric- pinch

Green peas- 1/4 cup

Cilantro- 2tbsp

Curry leaves- 3 no

Mustard seeds- 1/2tsp

Jeera- 1tsp

Hing- pinch

Cloves- 4 no

Bay leaves- 3 no

Ilachi- 2no

Water- for the consistency
Kasturi methi leaves- 1tsp

Preparations:

1. Boil the potatoes, peal them and slice them into cubes.

2. Chop the onion, green chillies, garlic, ginger, tomatoes, cilantro, curry leaves.

3. Grate the fresh coconut or u can use the sliced coconut also.

4. Put green chillies, onion, tomatoes in a blender and grind as fine paste.

Method:

1. Heat the oil in a pan, add hing, mustard seeds when they crackle add jeera, turmeric powder.

2. Add cloves, ilachi, bay leaves, garlic, ginger, mix well and fry abt 1mt.

3. Add green chilli(1), onion(1/4 medium), fry abt 1mt.

4. Add tomato ground paste, daniya and cumin powder, garam masala powder, salt, chilli powder, mix well and cook till the raw taste goes and oil leaves.

5. Add green peas, boiled potatoes, mix well and cook for 5mts by adding water.

6. Check the consistency, salt. Add lemon juice, mix well.

7. Turn off the stove, add crushed kasturi methi leaves and chopped cilantro.

That's all. The Aloo kurma is ready to be served. It can be preserved for 2 or 3 days.

Note: You can also use Yogurt or curd or sour cream for the gravy.

Try it and let me know your opinions. Thanks.

Allam Chutney (Ginger Chutney)

Allam chutney is perfect combination to any kind of dosa, idli, pesarattu and chapathi. It is a kind of tamarind chutney also. Since we use main ingredient as tamarind.

Ingredients:

Tamarind – Big goose berry size

Ginger – Big goose berry size

Red Chillies – 8 no

Fenugreek Seeds – 1/2tsp

Mustard Seeds – 1tsp

Urad daal – 2tsps

Jaggery (Bellam) – 1/4 cup or for taste

Salt -to Taste

Turmeric Powder – 1/4tsp

Hing – Pinch

Curry Leaves – 15 no

Oil – 2tbsp

Preparations:

1. Wash and soak the tamarind abt 20mts.

2. Wash and slice the ginger.

3. Chop the red chillies.

4. Mash the Jaggery or bellam.

Method:

1. Heat oil in the pan, add hing, fenugreek seeds, mustard seeds, when they crackle add jeera, urad daal and fry a minute.

2. Add turmeric powder, curry leaves and red chillies and fry for 2mts. Turn off the stove and drain the excess oil from it and separate the seasoning.

3. Add the ginger, jaggery, tamarind, water, salt, and add all the seasoning to it and grind as a fine thick paste.

4. Add the separated oil to the chutney, mix well and check the salt.

Now the Chutney is ready to be served with any dosa or Pesarattu.

Note: It can be preserved abt 4 to 5 days. Since we have added the tamaind, salt and jaggery to it, it will not spoil so soon. Keep refrigerated.

Please post your comments on it.

Pesarattu (Moong Daal Dosa)

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Pesarattu is a famous South Indian breakfast. It can be served with any Allam or coconut chutney. Or it can be served with upma also. Which is also called as MLA pesarattu.

Ingredients:

Moong daal- 2cups

Rice- 1 cup

Salt- for taste

Onion- 1/4 medium (For softness)

Green chillies2 no

Ginger- 1 inch slice

Jeera- 1tsp

Turmeric- pinch

Oil- for frying the dosa

Onion, green chilli, ginger, cilantro- 1 cup (Very finely chopped )

Preparations:

1. Wash and soak the daal and rice about 5 to 6 hrs or overnight.

2. Wash it again, drain all the water and grind the daal, rice, green chillies, ginger, salt, turmeric, onion, jeera very finely by adding very little water. Keep aside. The batter should be thick, if the batter is too thin, you wont get proper pesarattu.

3. Finely chop the onion, green chilli, ginger, cilantro for sprinkling on top of the dosa.

Now the batter is ready to prepare the Pesarattu.

Note:

1. No need to ferment the batter, once its grinded it is ready to prepare the dosa, if u want u can ferment abt 30mts to 1hr.

2. Use small steel cup to put the batter on tavva and spread the dosa evenly. So it comes thin and easy to spread.

3. If the batter becomes too thin, then we can't prepare the pesarattu. So not to waste the batter, add little bit of rice flour, mix well. Then prepare Pesarattu.

Method:

1. Heat the tavva, sprinkle some water, put the batter and spread it in round shape with small steel cup. Spread it evenly. If any excess batter lying at one place, just take a spoon and spread it all over.

2. Put 1tsp of oil on outer sides of dosa, put finely chopped onion, ginger, cilantro, green chilli, spread them and let it fry properly on the bottom side. (No need to fry on the top side. If u exclude the onion etc then u can fry on both sides. ).

3. Once the dosa is ready, serve hot with Allam chutney or coconut chutney.

The yummy Pesarattu/ Moong daal dosa is ready.....

Note: Most of the people use the moong daal with its skin(Green moong daal), but I used yellow one. U can use anything. The green one gives little more taste and colour to the Pesarattu.

Please try it and let me know your opinions. Thanks. bye.

Aloo Paratha

Paratha is a North Indian varity and famous dish. Basically the chapathi is filled with some stuffing and made as a paratha. Its a healthy dish. It can served as a breakfast or mini meal or dinner also. Its good to finish them on a same day.

Ingredients for Chapathi dough:

Atta- 2cups

Salt- 1tsp

Water- required

Oil- 1tsp

Preparations of Chapathi dough:

1. Take atta in a bowl, add salt, oil, mix well and add luke warm water little by little , mix well as a soft chapathi dough by needing properly.

2. Keep it aside for 30mts by covering with a wet cloth. After 30mts, need it again very well and now the dough is ready to prepare the parathas.

Ingredients for Aloo filling:

Potato- 3medium

Onion- 2 medium

Gren chilli- 2no

Chilli powder- 1/2tsp

Salt- for taste

Oil- 1tsp

Jeera- 1tsp

Turmeric- pinch

Ginger- 1tbsp

Cilantro- 2tbsp

Curry leaves- 3no

Daniya powder- 2tsp

Garam masala- 1tsp

Lemon juice- 2tsp

Hing- pinch

Preparations for the filling:

1. Wash and boil the potatoes. Cool them, peal the skin, mash them very well.

2. Chop the onion, green chilli, ginger, cilanto and curry leaves.

Method to prepare filling:

1. Heat oil in the pan, add hing, jeera, turmeric powder, mix well

2. Add green chilli, ginger, onion, curry leaves and fry for 2mts.

3. Add daniya powder, salt, chilli powder, garam masala powder and mix well.

4. Add mashed potatoes, mix well and cook for 2mts.

5. Add lemon juice, cilantro and turn off the stove. Let the filling get cooled.

Method of preparing Parathas:

1. Need the douch properly, divide the dough ionto small equal no.of portions.

2. Take atta flour separately, dip 1 dough ball in the atta flour, make a small sized round puri. The same way prepare 2 of them.

3. Put 1tbsp of filling on top of 1 puri, spread it, cover with another puri, press all the ends with finger that the filling won't come out.

4. Sprinkle some dry atta flour on it, roll it with the rolling pin, make as a round paratha.

5. Same way prepare all of them, cover with a wet cloth on all the parathas that not to get dried before frying the parathas.

6. Now heat the tavva, put one paratha and fry on both sides till they become golden brown colour by applying oil on both sides. Fry them on medium high flame.

7. Fry all the parathas and serve hot with raita, kurma or any side dish.

The delicious and yummy parathas are ready to serve. Hope all of you enjoyed this recipe.

Please let me know your opinions on this recipe.

Note:

Many people keep the filling on top of one small round puri and close it in all the sides and make it as a dumpling and roll as paratha. There is chance of coming the filling out of it, so I put the filling between 2 small puris and close all the sides with finger so that the filling will never come out so you can roll it smooth. You can follow the way you want. Its completely upto you.

Thank you