Tindora Potato Fry

 

Tindora Potato Fry.

Tindora / Dondakaya / Gherkin is chopped into small circles. Tindora is fried in oil along with spices till light brown in color. Potato is also added to the tindora and fried till its soft. Powdered spices are added to the fry as a finishing step. Serve tindora potato fry with steamed rice or with roti.

Makes: around 4 Servings of Tindora Potato Fry .

Ingredients:

• Tindora 20 – 25

• Potato 1

• Coriander Powder 1 tsp

• Red Chili Powder 1/2 tsp

• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp

• Cumin Seeds 1/4 tsp

• Urad Dal 1/4 tsp

• Oil 2 Tbsps

Method of preparation:

• Wash tindora under fresh water.

• Remove ends and chop tindora into thick circles.

• Wash, peel and finely chop the potato.

• Heat oil in a pan, add all talimpu ingredients in order.

• When mustard seeds start spluttering, add chopped tindora.

• Cook covered for a minute and uncover.

• Fry till tindora turns light brown around the edges.

• Stir in chopped potato and fry again till potato is golden brown in color and tindora is brown as well.

• Stir in coriander powder, red chili powder and cook for another minute on low flame.

• Serve tindora potato fry with plain steamed rice or with roti.

Notes: Make sure to fry the tindora well.

Suggestions: If tindora or the potato is not cooked well, put it back on heat and cook covered on low flame till done.

Variations: Check other recipes with tindora here.

Other Names: Tindora Potato Fry.

Beetroot Jam

Beetroot Jam

Ingredients:

• Beetroots 4

• Grated Ginger 1 tsp

• Lemon Juice 1 tbsp

• Sugar 2 cups

Method of preparation:

• Wash, peel and grate beetroots (abt. 2 cups).

• Heat a sauce pan, add grated beetroot, grated ginger and a cup of water.

• Cook covered for few minutes until beetroot turns mushy.

• Uncover and mash the cooked beetroot.

• Once the beetroot mixture thickens a little, add sugar and lemon juice.

• Let the mixture boil and thicken.

• Store in a sterilized jar and serve when needed.

Notes: Pulse the cooked beetroot in a blender if you wish.

 

Plum Jam

Aloo Bhukare Jam

Ingredients:

• Plums 4 – 8

• Sugar 1 1/2 cups

• Ginger 1/2 inch piece

• Lemon Juice 1 tbsp

Method of preparation:

• Wash, deseed and chop plums (abt. 2 cups).

• Peel and grate the ginger.

• Heat a sauce pan, add chopped plums, ginger and half a cup of water.

• Cook covered for few minutes until plums turn mushy.

• Uncover and let most of the water evaporate.

• Then add sugar, lemon juice and let the whole mixture thicken.

• Store in a sterilized jar and serve when needed.

Notes: Adjust the amount of sugar according to sweetness of plums.

Plain Flour Parata

Maida Paratha.

Plain flour / maida is kneaded into soft dough along with wheat flour and seasonings. The dough is rested for a while before kneading into a parata. The rolled out paratha is then cooked on flame till golden brown in color. Serve plain flour parata with any chole or any gravy curry of your choice.

Makes: around 3 Servings of Plain Flour Parata. 

Ingredients:

• Plain Flour / Maida 1 Cup

• Wheat Flour 1/4 Cup

• Salt to Taste

• Sugar a big Pinch

• Soda bi Carb a Pinch

• Ghee as required

Method of preparation:

• In a mixing bowl, mix together plain flour, wheat flour, salt, sugar, soda bi carb into soft dough adding cold water a little bit at a time.

• Keep covered and rest the parata dough for atleast 30 minutes.

• Divide the dough into 3 – 4 portions.

• Take each portion of the dough and roll into thin rectangle shape.

• Brush the surface of the rectangle with little ghee and roll the longer edge of the rectangle to form into a long cylinder.

• Now take one end of the cylinder and roll into a coil and press the coil lightly to form a disk.

• Brush the surface of the formed disk with little ghee and roll into thick 7 inch parata.

• Repeat the same with remaining portions.

• Heat a flat pan on medium low heat, place the rolled out parata on the pan.

• Cook on one side till light golden brown, turn on the other side and lightly press around the ends and cook till this side becomes golden brown as well.

• Remove the plain flour parata onto a plate and repeat the same with remaining rolled out parata.

• Serve plain flour parata with any chole or any gravy curry of your choice.

Notes: Make sure parata is cooked well before removing from heat.

Suggestions: Thicker the parata, more time it takes to cook.

Variations: You can also add crushed red chili while kneading the flour for little spice.

Other Names: Plain Flour Parata, Maida Parata.

Ridge Gourd Vada

Beerakaya Vadiyam.
     
Ridge gourd is peeled and finely chopped. It is then folded into thick dough like mixture using rice flour and spices. The mixture is then dropped into hot oil and fried till vada is golden brown in color. Serve ridge gourd vada with steamed rice and dollop of ghee.

Makes: around 10 Ridge Gourd Vada.

Ingredients:

• Ridge Gourd 1/2 Small

• Rice Flour 6 – 8 Tbsps

• Besan 1 Tbsp

• Onion 1 Small

• Red Chili Powder 1 tsp

• Cumin Seeds 1/4 tsp

• Salt to Taste

• Oil for deep frying

Method of preparation:

• Peel, wash and very finely chop the ridge gourd.

• Peel and finely chop the onion.

• Lightly squeeze the ridge gourd and keep aside.

• In a mixing bowl, mix together ridge gourd, onion, rice flour, besan, red chili powder and salt into thick mixture using no water.

• Adjust the spices if necessary and add a splash of water only if necessary.

• Heat oil in a deep frying pan on medium heat.

• When oil gets hot, scoop a little bit of the ridge gourd mixture and drop into oil.

• Repeat the same to fill the surface of the deep frying pan.

• Fry the ridge gourd vada on both sides till golden brown in color.

• Remove the fried vada onto absorbent paper.

• Repeat the same with any remaining ridge gourd vada mixture.

• Serve ridge gourd vada with steamed rice and dollop of ghee.

Notes: Make sure ridge gourd is cooked well and the vada is crisp before removing from heat.

Suggestions: If vadiyam is not cooked well, put it back on heat and fry on medium low flame till done.

Variations: You can also add your choice of herbs to the ridge gourd vada.

Other Names: Ridge Gourd Vadam, Beerakaya Vadiyam.

Roasted Peanuts Chaat

Veru Senagala Masala.

Peanuts are roasted in shallow pan until light brown in color. They are then cooled to room temperature and mixed with chopped onion, lemon juice and chaat masala along with others. Roasted peanuts chaat can be served in small portions as a tea time snack.

Makes: around 3 Servings of Roasted Peanuts Chaat.

Ingredients:

• Raw Peanuts 1 1/2 Cups

• Onion 1

• Tender Green Chile 1 (optional)

• Chaat Masala 1/4 tsp

• Red Chile Powder 1/4 tsp

• Lemon Juice 1 tbsp

• Cilantro few sprigs

• Raw Mango (grated) 1 tbsp (optional)

• Salt to taste

Method of preparation:

• Remove stems, wash, remove seeds and finely chop the green chile.

• Peel and finely chop the onion.

• Clean, wash and finely chop cilantro.

• Heat a pan on medium heat, add raw peanuts and roast them until they change color (around 10 minutes).

• Cool the roasted peanuts to room temperature.

• In a mixing bowl, add chopped onion, green chile (if using), mango (if using), chaat masala, red chile powder, cilantro and salt.

• Mix it thoroughly to combine all the flavors.

• Finally stir in roasted peanuts and remove onto serving bowls.

• Serve roasted peanuts chaat immediately.

Notes: Make sure to roast the peanuts well.

 

Suggestions: If the chaat is too spicy, stir in more lemon juice.

Variations: You can also add finely chopped tomato to the chaat. A tablespoon of sev also can be added.

Other Names: Roasted Peanuts Chaat, Veru Senagala Masala.

Sev Chaat

Karampoosa Mixture.

Fine sev is generally prepared with gram flour batter. Here sev is mixed with finely chopped tomato and onion along with other spices and herbs for quick and tasty spicy chaat. You need to serve the sev chaat immediately as a tea time snack.

Makes: around 3 Servings of Sev Chaat.

Ingredients:

• Fine Sev 1 1/2 Cups

• Tomato 1 Small

• Onion 1 Small

• Tender Green Chile 1 Small

• Chaat Masala 1/4 tsp

• Red Chile Powder 1/4 tsp

• Roasted Peanuts 2 tbsps

• Lemon Juice 1 tbsp

• Cilantro a few sprigs

• Salt to taste

Method of preparation:

• Remove stems, wash, remove seeds and finely chop the green chile.

• Peel and finely chop the onion.

• Wash, halve, remove seeds and finely chop the tomato.

• Clean, wash and finely chop cilantro.

• In a mixing bowl, add chopped onion, tomato, green chile, chaat masala, red chile powder, cilantro, lemon juice and salt.

• Mix it thoroughly to combine all the flavors.

• When ready to serve, stir the sev into the prepared mixture.

• Finally stir in roasted peanuts and remove onto serving bowls.

• Serve sev chaat immediately.

Notes: Don’t let the sev chaat sit for more than 5 minutes in which case it becomes soggy.

Suggestions: If the chaat is too spicy, stir in more lemon juice.

Variations: Grated raw mango can be added for texture and sourness.

Other Names: Sev Chaat, Karampoosa Mixture.

Potato Chaat

Alu Chaat.

Alu chaat is quick and easy chaat made with boiled potato. Poha mixture is layered on the sliced potato along with spicy onion mixture.

Makes: around 3 Servings of Potato Chaat.

Ingredients:

• Baby Potato 3

• Thin Poha 1 Cup

• Onion 1 Small

• Roasted Peanuts 15 app.

• Red Chile Powder 1/2 tsp

• Whole Red Chile 1 small

• Cinnamon 1/4 inch stick

• Clove 1/2

• Coriander Seeds 1 tsp

• Cilantro few sprigs

• Salt to taste

• Lemon Juice 1 tbsp

• Oil 1 tsp

Method of preparation:

• Grind red chile, cinnamon, clove, coriander seeds into fine powder using a spice blender.

• Bring to boil few cups of water, add baby potatoes and salt.

• Boil till potatoes are just soft and remove from heat.

• Cool them to room temperature and peel the potatoes.

• Slice the potatoes into thick slices.

• Mix masala powder and salt and rub on each side of the potato slice.

• Peel and finely chop the onion.

• Clean, remove hard stems and finely chop cilantro.

• Mix together chopped onion, roasted peanuts, red chile powder, salt, cilantro.

• Heat a flat pan on medium heat, add poha.

• Fry till poha is crisp. Make sure poha doesn’t change color.

• Remove from heat, add oil in the same pan while its still hot, add red chile powder and salt.

• Immediately add the poha to the oil and toss well to coat the poha with red chile powder.

• On a serving plate, arrange the potato slices.

• Layer each potato slice with poha mixture.

• And then just before serving, layer with onion mixture and lemon juice.

• Serve potato chaat immediately.

Notes: Make sure potatoes are not overcooked.

Suggestions: Adjust the spice with red chile powder. Add chopped green chiles for more spice.

Variations: Check out the previously posted recipes of various chaat here.

Other Names: Potato Chaat, Alu Chaat, Aloo Chaat.

Poha Onion Chaat

Poha / Flattened rice is either roasted or fried till crisp. Here poha is mixed with finely chopped onion along with other spices and herbs for quick and tasty spicy chaat. You need to serve the poha chaat immediately as a tea time snack.

Makes: around 4 Servings of Poha Onion Chaat.

Ingredients:

• Poha 2 Cups

• Onion 1 Small

• Tender Green Chile 1 Small (optional)

• Chaat Masala 1/4 tsp

• Red Chile Powder 1/2 – 1 tsp

• Dalia / Roasted Gram 1 tbsp

• Roasted Peanuts 2 tbsps

• Lemon Juice 1 tbsp

• Cilantro a few sprigs

• Salt to taste

Method of preparation:

• Remove stems, wash, remove seeds and finely chop the green chile (if using).

• Peel and finely chop the onion.

• Clean, wash and finely chop cilantro.

• Heat a flat pan on medium heat, add poha.

• Fry till poha is crisp. Make sure poha doesn’t change color.

• Remove from heat, add oil in the same pan while its still hot, add red chile powder and salt.

• Immediately add the poha to the oil and toss well to coat the poha with red chile powder.

• In a mixing bowl, add chopped onion, green chile, chaat masala, cilantro, lemon juice and salt.

• Mix it thoroughly to combine all the flavors.

• When ready to serve, stir the poha into the prepared mixture.

• Finally stir in roasted peanuts, dalia and remove onto serving bowls.

• Serve poha chaat immediately.

Notes: Don’t let the poha chaat sit for more than 5 minutes in which case it becomes soggy.

Suggestions: If the chaat is too spicy, stir in more lemon juice.

Variations: Grated raw mango can be added for texture and sourness.

Other Names: Poha Chaat, Atulukulu Mixture.

 

Quick Corn Chaat

This is a quick and tasty chaat with corn. Use boiled corn and briefly stir fry it with chaat masala powder. Garnish with cilantro and serve warm corn chaat immediately.

Makes: around a Serving of Quick Corn Chaat.

Ingredients:

• Corn Kernels 1 Cup app.

• Chaat Masala 1 Tbsp

• Amchur Powder 1 tsp

• Red Chile Powder a Pinch

• Salt to taste

• Oil 1/2 tsp

Method of preparation:

• Boil the corn or steam it till its soft.

• Use a knife to chop off the corn kernels from the cob.

• If using canned corn, wash the corn and strain it.

• Heat oil in a pan, add corn and fry for a minute.

• Stir in chaat masala, amchur powder and salt.

• Fry for couple more seconds and remove from heat.

• Sprinkle red chile powder and garnish the corn chaat with cilantro.

Notes: Make sure corn is cooked well before adding the spice powders.

Suggestions: Make sure to use minimum oil and make sure not to burn any of the spices.

Variations: You can also add mustard seeds or cumin seeds to the oil before adding corn.

Other Names: Quick Corn Chaat.

Dry Peas Chaat

Pacchi Batani Chaat.

Dry peas are first soaked overnight and cooked till soft using a pressure cooker. The cooked dry green peas are then briefly fried to remove any excess moisture. The peas are then mixed with chaat masala and lemon juice. Serve dry peas chaat garnished with cilantro and a pinch of chaat masala.

Makes: around 4 Servings of Dry Peas Chaat.

Ingredients:

• Dry Green Peas 1 Cup

• Onion 1 Small

• Chaat Masala 1 tsp

• Red Chilli Powder 1/4 tsp

• Turmeric Powder a big Pinch

• Lemon Juice 1 tbsp

• Cumin Seeds 1/4 tsp

• Curry Leaves 2

• Cilantro few sprigs

• Oil 1 tsp

• Salt to taste

Method of preparation:

• Soak dry green peas in water overnight and pressure cook in 2 cups of water for 2 whistles.

• Peel and finely chop onion.

• Wash and finely chop cilantro.

• Mix together chaat masala, red chile powder and salt.

• Heat oil in a pan on medium flame, add cumin seeds and curry leaves.

• When cumin seeds change color, add cooked green peas and turmeric powder.

• Fry fry for a minute or two, season with salt and remove from heat.

• In a mixing bowl, mix together cooked peas, chaat masala mixture, lemon juice, onion and cilantro.

• Serve dry peas chaat garnished with cilantro and a pinch of chaat masala.

Notes: Make sure dry green peas are cooked well or cook it in the pan till soft. .

Suggestions: Make sure to adjust red chile powder and chaat masala to taste.

Variations: You can also add finely chopped tomato to the dry peas chaat.

Other Names: Dry Peas Chaat, Pacchi Batani Chaat.

Quinoa Upma

Quinoa Upma.

Choice of vegetables (potato, carrot, peas…) is finely chopped and cooked in typical South Indian spices. Quinoa is then added to the vegetables and briefly fried. It is then cooked in enough water till soft and fluffy. Serve quinoa upma as it is or with mango pickle.

Makes: around 2 Servings of Quinoa Upma

Ingredients:

• Quinoa 1 Cup

• Potato 1 Small

• Carrot 1 Small

• Peas 2 Tbsps

• Green Chiles 1 – 2

• Ginger 1 inch Piece

• Cilantro few Springs

• Salt to taste

Talimpu: 

• Mustard Seeds 1/2 tsp

• Cumin Seeds 1/2 tsp

• Urad Dal 1/2 tsp

• Broken Dried Red Chiles 3 – 4

• Asafoetida a Big Pinch

• Curry Leaves 5

• Oil 2 tsps

Method of preparation:

• Peel, wash and chop potato and into small pieces.

• Remove stems, wash and chop the green chiles.

• Peel and mince the ginger.

• Wash and finely chop the cilantro leaves.

• Heat oil in a pan, add all talimpu ingredients in order.

• When mustard seeds start spluttering, add chopped green chiles and ginger.

• Fry for couple of seconds, add chopped potato, carrot and peas.

• Fry for a minute, stir in quinoa and salt.

• Then pour 2 cups of water and bring it to a boil.

• Lower the flame and cook covered for 10 – 15 minutes or until quinoa is soft.

• Serve quinoa upma with a pickle of your choice.

Notes: Make sure quinoa is cooked properly before removing from heat.

Suggestions: To not make upma fluffy, add quarter cup more water and a tbsp of yogurt for much creamier version of quinoa upma. If quinoa is not cooked properly, add few more tbsps of water and cook covered on low flame till done.

Variations: You can also add your choice of vegetables to the tempering.

Other Names: Quinoa Upma.

Cracked Wheat Pulihora

Godhuma Ravva Pulihora.

Cracked wheat is boiled in water till soft. Whole spices and dals are fried in oil along with peanuts. This is then mixed with the cooked cracked wheat along with lemon juice. Serve cracked wheat pulihora with pickle or small glass of yogurt.

Makes: around 2 Servings of Cracked Wheat Pulihora.

Ingredients:

• Cracked Wheat 1 Cup

• Peanuts 2 Tbsps

• Lemon 1

• Green Chiles 4

• Turmeric Powder 1/8 tsp

• Salt to Taste

Talimpu:

• Chana Dal 1/2 tsp

• Mustard Seeds 1/4 tsp

• Cumin Seeds 1/4 tsp

• Urad Dal 1/4 tsp

• Broken Dried Red Chiles 3 – 4

• Asafoetida a Big Pinch

• Curry Leaves 5

• Oil 2 tsps

Method of preparation:

• Wash, remove stems and slice the green chiles.

• Halve the lemon and extract the juice.

• Bring to boil a little more than a cup of water.

• Add salt and cracked wheat.

• Reduce the flame to low and cook covered for around 5 minutes or until the cracked wheat is soft and cooked.

• Heat oil in a pan, add peanuts.

• Fry till peanuts are almost golden brown.

• Remove peanuts from heat, add all other talimpu ingredients in order in remaining oil.

• When mustard seeds start spluttering, add sliced green chiles.

• Fry for few seconds, add the peanuts, turmeric powder and remove from heat.

• In a mixing bowl, fluff up the cooked cracked wheat.

• Stir in lemon juice and the above fried dals and spices.

• Mix thoroughly and adjust salt if necessary.

• Serve cracked wheat pulihora with pickle or small glass of yogurt.

Notes: Make sure cracked wheat is cooked well before removing from heat.

Suggestions: If cracked wheat/ broken wheat is not cooked well, put it back on heat, sprinkle few tbsps of water and cook covered on low flame till done.

Variations: You can also add tamarind extract to the fried dals to replace lemon juice.

Other Names: Cracked Wheat Pulihora, Godhuma Ravva Pulihora

Poha with Mustard Seeds

Ava Atukulu

Poha  flattened rice is washed and soaked in freshly extracted tamarind juice. It is then briefly cooked in oil along with whole spices. Finally the poha is finished with powdered mustard seeds. Serve poha with mustard seeds as a breakfast or as a snack.

Makes: a Cup of Poha with Mustard Seeds.

Ingredients:

• Thick Poha 1 Cup

• Tamarind 2 inch Piece

• Green Chiles 2

• Mustard Seeds 1/4 tsp

• Salt to Taste

Talimpu:

• Mustard Seeds 1/4 tsp

• Cumin Seeds 1/4 tsp

• Urad Dal 1/4 tsp

• Broken Dried Red Chiles 3 – 4

• Asafoetida a Big Pinch

• Curry Leaves 5

• Oil 2 tsps

Method of preparation:

• Soak tamarind in around quarter cup of water and extract all the juice.

• Remove stems, wash and chop the green chiles.

• Wash and poha and strain it.

• Soak poha in tamarind water for around 10 minutes or until poha is soft and fluffy.

• Add more water to soak the poha if necessary.

• Heat oil in a pan, add all talimpu ingredients in order.

• When mustard seeds start spluttering, add chopped green chiles.

• Fry for few seconds, add the poha.

• Stir well and let it cook for few seconds.

• Remove the pan from heat, stir in ground mustard seeds powder.

• Serve poha with mustard seeds as a breakfast or as a snack.

Notes: Make sure poha is soaked well.

Suggestions: If poha is not soaked well, sprinkle water on the poha to make it soft. If poha is over soaked, spread and let it dry for few minutes.

Variations: Check other recipes with poha here.

Other Names: Poha with Mustard Seeds, Ava Atukulu.
 

Beans Salsa

Beans Salsa.

For beans salsa, use canned black beans. Mix the beans with corn and chopped onion and tomato along with spices and herbs. Serve beans salsa with chips or as salad over a cabbage leaf or a lettuce leaf.

Makes: around 4 Servings of Beans Salsa.

Ingredients:

• Canned Black Beans 1/2 Can

• Tomato 1

• Onion 1 Small

• Green Chile 1 Small

• Sweet Corn 1/4 Cup

• Lemon Juice 1 Tbsp

• Black Pepper to Taste

• Salt to Taste

• Cilantro few Sprigs

Method of preparation:

• Wash the black beans and keep aside.

• Wash, discard the seeds and finely chop the tomato.

• Remove stem, wash, discard seeds and veins and finely chop the green chile.

• Peel and finely chop the onion.

• Boil the sweet corn and separate the corn kernels.

• To separate, place the corn on flat surface and run the knife through it vertically down.

• Wash and finely chop the cilantro.

• In a mixing bowl, mix together black beans, tomato, onion, green chile, cilantro, black pepper, salt and lemon juice.

• Adjust any seasonings if required and keep aside for couple of minutes.

• Serve beans salsa on a cabbage leaf or a lettuce leaf.

Notes: Make sure to wash the canned black beans well before using.

Suggestions: If using dry beans, soak overnight and pressure cook for a whistle or two to cook the beans before using in the salsa.

Variations: Also add half of finely dice green bell pepper to the beans salsa.

Other Names: Beans Salsa.

Mint Cilantro Chutney

Mint Cilantro Chutney.

Mint leaves are washed and roughly chopped along with cilantro. Garlic and ginger are briefly fried in oil along with green chiles. Grind the mixture into paste along with lemon juice. Serve mint cilantro chutney with bread or with snacks etc..

Makes: around 1 Cup of Mint Cilantro Chutney.

Ingredients:

• Mint Leaves: 1 Cup Packed
• Cilantro :1 1/2 Cups 
• Ginger :1 inch Piece
• Garlic: 2 Cloves
• Green Chiles: 2
• Lime Juice: 2 Tbsps
• Salt to Taste 

  Method of preparation:

• Peel and roughly chop the garlic.

• Peel and chop the ginger.

• Remove stems, wash and slice the green chiles.

• Wash and roughly chop the cilantro.

• Wash, separate mint leaves and roughly chop them.

• Heat oil in a pan, add ginger and garlic.

• Fry for few seconds, add the green chiles.

• Fry briefly, stir in mint leaves and cilantro.

• Stir fry for few seconds and remove from heat.

• Cool to room temperature and grind the mint cilantro mixture with lemon juice and salt into paste.

• Serve mint cilantro chutney with bread or with snacks etc..

Notes: Make sure not to overcook mint or cilantro leaves.

Suggestions: Adjust green chiles according to spice preference.

Variations: You can also add fresh grated coconut before grinding the chutney. You can also add.