Moongdal pakodi with kadi

Ingredients and Preparations

Moongdal 1 cup wash and soak for an hour, drain well

Coriander leaves a handful with stem

Green chilies 1-2 chopped

Ginger 1 tsp chopped

Grind all the above ingredients without adding any water ( save 2 tbsp of batter)

Add some chopped carrots and onions ( optional) mix well and drop small balls with your hands in hot oil, fry till brown, drain and add directly to the boiling kadi

Kadi

200 ml curd

Moongdal paste 2 tbsp

Turmeric pdr ¼ tsp

Red chili pdr ½ tsp

Water 100 -150 ml, beat well adding salt

In a pan heat 1 tsp oil, add mustard seeds ½ tsp, methi seeds ¼ tsp, red chili broken 1, curry leaves few, fry the above ingredients, add little hing, pour the prepared curd mixture, mix well, let it cook on medium flame stirring in between.

Meanwhile fry the pakodis, after mixing well all the veges that you want to use, once brown, drain well and add directly to boiling kadi, let it simmer for another 2-3 minutes. Serve hot with rice.

 

 

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Thotakura vadiyalu curry

Vadiyalu is what in Tamil called as vadam, which we make with dal, flaked rice, sabudana etc. Vadiyalu is usually made with dal and spices.

  

 

Ingredients

 4 Cup Amaranth leaves  

2 inch long Ginger

1 tsp Green Chilies  

1 tbsp Oil

1 tsp Mustard Seeds  

1 tsp Cumin Seeds

1 tsp Black Gram  / urad dal

1 Red Chili

5 tbsp Oil  

1 tsp Turmeric Powder

Salt to taste  

10-15 Minapa Vadiyalu/Urad Dal Chips / vadam

 

Preparations

Discard stems and chop amaranth leaves.

Wash them thoroughly under running water.

Mince ginger and green chili in store mortar and pestle.

Heat 5 tablespoon oil in a kadai, fry minapa vadiyalu till they turn golden brown.

Fry them in medium flame. Keep it aside.

Heat 1 tablespoon oil in another kadai, add mustard seeds, cumin seeds, black gram and red chilies.

When they start spluttering add minced ginger and green chili. Fry it for a while.

Add chopped amaranth leaves. Fry for a while.

Add salt and turmeric powder.

Cook till the leaves cooks completely.

Lastly, before switch off add fried vadiyalu.

Once vadiyalu is added switch off the flame and serve immediately.

Serve thotakura vadiyalu kura with hot piping rice. 

 

 

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High Protein Tofu Fried Rice

 Ingredients

For the Sauce:

• 3 tbsp tamari soy sauce
• 2 tbsp sesame oil
• 2 tbsp maple syrup or honey
• 1 lime juice
• Salt and pepper to taste

For the Tofu:

• 200-300g extra-firm tofu, patted dry
• 1 tbsp sesame seeds
• Oil, for frying

For the Vegetables and Rice:

• 100g brown rice, cooked (cooked weight 200g)
• 2 cloves garlic, crushed
• 1 x thumb size-piece ginger, peeled and grated
• 200g tender stem broccoli, trimmed and in 1/3
• 200g baby corn, halved
• 1 large carrot,cut into thin strips

As Garnish:

• Fresh red chili, sliced
• Fresh coriander, leaves picked 

 

Preparations

You may cook your rice first, or use leftover rice.

For the sauce, add all the ingredients to a small sealable jar and shake to mix.

Chop the tofu into cubes and heat a non-stick pan with some olive oil. Add the tofu, tossing well, and fry off for 5 minutes, or until golden on all sides. Now pour into 2 tbsp of the sauce and allow to sizzle and turn sticky, stirring well. When most of the sauce has bubbled away, add the sesame seeds and stir well to coat.

Remove from the pan to a small bowl and wipe the pan clean.

Add 1 tsp more olive oil and add the garlic and ginger. Stir for 1 minute and then add the broccoli, baby corn and carrot and fry for 5-8 minutes, until tender but with some bite.

Add the rest of the sauce to the pan with the rice and allow to warm through.

Spoon into bowls and top with the tofu, red chili and coriander. Enjoy straight away or allow to cool and keep in a sealed container for 2-3 days.

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Beetroot Vada

Ingredients

1 cup grated beetroot

2 cups chana dal or split chickpea lentils, soaked for 6 hours

2 tbsp suji or semolina, optional

2 tbsp finely chopped sambar onions or shallots

1 tsp finely chopped green chilies or to taste

1 tsp finely chopped ginger

Few curry leaves, finely chopped

salt to taste

Oil for deep frying   OR fry n air fryer

For the coconut chutney

1 cup grated fresh coconut

1 tbsp dahlia or broken wheat

1 green chili or to taste

1 tsp grated ginger

1 tbsp chopped green coriander leaves

Salt to taste

1 tsp mustard seeds

1 tbsp oil

Few curry leaves finely chopped

1 dried red chili split

Method

For the wadas

Drain the water well and coarsely grind the chana dal.

Squeeze the excess water from the beetroot and keep aside.

In a bowl, mix the ground chana dal, beetroot.

Add the shallots, chilies, ginger, curry leaves, salt and mix well.

Check the consistency of the batter by making small balls and see if it holds shape.

If not, add the semolina to make the batter thicker.

Heat oil in a heavy-bottomed frying pan or kadhai.

As the oil heats, take small balls and flatten with your palms to make vada

Drop them into the oil and fry in batches.

Fry on both sides till cooked through and crisp.

Drain onto a tissue or paper towel-lined plate.

Serve hot with coconut chutney 

 

For green coconut chutney

Grind the coconut, dahlia, green chili, ginger, dhania in a blender/mixer to a fine paste, add salt and pour into a serving bowl.

In a small kadhai, heat the oil for a minute and add the mustard seeds.

When it splutters, add the curry leaves, red chili.

Pour the tadka into the chutney, mix and serve.

 

 

 

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Bamboo slices in coconut gravy with rice balls

 Ingredients

  

Preparing Raw Bamboo Shoot for Cooking

• 250 gm Bamboo Shoots Sliced into julienne
• water For soaking - as per instructions below
• ½ tsp turmeric powder
• water For boiling - as per instructions below

For Coconut Paste

• 1 tsp Cumin seeds
• 2 tsp Coriander seeds
• ½ cup fresh Coconut grated/ or grated desiccated coconut
• ¼ cup water or as required for grinding into paste

For Rice Powder

• 2 tsp rice Boiled rice/ Idli rice/ Red rice

For Bamboo Shoot Curry

• 2 tbsp coconut oil
• ¼ tsp Mustard seeds
• 3-4 cloves garlic sliced
• 1 cup minced Onion about 75 gm or 1 large onion
• 1 dry red chili
• 4-5 curry leaves
• Cooked Bamboo
• Coconut Paste as per instructions
• 1 tsp salt or as per taste
• 1 cup Tamarind water This is optional. (as per instructions if used)
• ½ cup water if required
• Rice Powder as per instructions
• Fresh coriander leaves for garnish

For Tamarind Water

• 1 marble sized Tamarind pulp or about 50 gms of tamarind
• ½ cup water

Instructions 

To Prepare Raw Bamboo Shoots for Cooking

• Remove the outer thick peels of the Bamboo shoots. Slice into rounds or large chunks as convenient.Rinse and soak in sufficient water to more than cover the top of the shoots. Cover and allow to soak for at least 48 hours. I soaked the shoots for 3 days (72 hours) After every 24 hours, drain, rinse and again soak the bamboo in fresh water.
• Drain, rinse and slice the bamboo into julienne (thin matchstick slices). The thinner they are the faster they will cook.Boil with ½ teaspoon of turmeric powder with sufficient water to cover the top of the slices, for at least 20 minutes.Remove from stove, drain and set aside till required.
  

To Prepare Tamarind Water

• While the bamboo is being cooked, soak the ball of tamarind in water for about 20 minutes. Squeeze the tamarind and filter, saving the Tamarind water in a bowl for use when required.

To Make Coconut Paste for Bamboo Shoot Curry

• Again while the Bamboo Shoot is cooking, make the Coconut Paste. Roast the cumin seeds in a dry pan for about 30 seconds, stirring so they do not burn. Remove from the pan and set aside. Add 1 teaspoon of coconut oil to the hot pan and fry the Coriander seeds. Remove from pan and set aside to cool
• Grind the grated coconut, roasted cumin and fried coriander into a thick paste, adding only as much water as is required for it to make a smooth paste. Transfer to a bowl and set aside till required.

To Make Rice Powder

• Roast the Rice in a dry pan for about 1 minute till it begins to brown, stirring frequently. Remove from the pan and cool. Powder in a mixie or food processor. Set aside till required.

To Make Bamboo Shoot Curry Coorg Style

• Mince the garlic and onion and keep aside. Heat coconut oil in a pan. Add mustard seeds, let them splutter. Add sliced garlic, sauté on low flame for 1 minute or till they begin to darken. Add minced onions. Sauté for 3-4 minutes till translucent, stirring so that they do not char.
• Add red chili and then curry leaves. I always shred the curry leaves into bits so that there is a better chance of their being eaten rather than have the leaves with their nutrients being discarded on the side of the plate.
  
• Add the coconut paste, stir. Add the cooked, drained Bamboo shoots. Stir well, add a little salt. You can check and add more if required, later.
  
• Tamarind extract is optional and you may leave it out if you wish. Add the strained tamarind water. Bring to a boil and then allow to simmer for 10 minutes. Add a little plain water (one tablespoon at a time) if the curry is beginning to look dry.Taste for salt and that the bamboo is cooked. Add salt if required, taking care to add only a little and taste again.
• Add the rice flour/powder and stir it into the bamboo curry. Transfer to a serving dish and serve hot with rice roti or hot rice, garnished with fresh coriander leaves.
     

   

  Variations                            
  

   This recipe can be made with canned bamboo pieces.

  Also variation is, without tamarind, just cooking it with water, one cooked, adding ground coconut with jeera and green chilies.

  
  

  To make rice balls, use broken and new rice, as the rice once cooked should be sticky. Wash the rice, add just double the quantity of water, close and cook it, if need be add some more water, once cooked, there should be no water.

  Put the rice in a bowl, mash it well, add some fresh grated coconut, place banana leaves in a steamer, smeared with oil, so that the rice balls won't stick to the leaves. Make rice balls, smaller than an orange size, cover and cook it for 5-6 minutes.

  carefully remove the balls on a plate, serve adding some bamboo gravy.

  
  

  
  

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  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Oats -raw mango idlis + raw mango chutney

 INGREDIENTS

oats pdr  1  cup

curds  1 1/2 cup

semolina/ suji  1/2 cup 

mix the above well

oil  1 tbsp

mustard seeds  1/2 tsp

urad dal 1 tbsp

chana dal  1 tbsp  

once dals are golden addoil

green chilies 2-3 chopped

1 small carrot grated  fry

salt to taste

turmeric 1/4 tsp

fry for another 2 minutes, add to the batter

add salt to taste

Eno fruit salt  1 tsp mix well along with little water , beat well till it becomes soft

grease idli mold, heat the steamer

put about a tbsp of chopped raw mango on each molt, top with batter, steam for 15 minutes

Mango chutney

panch pooran  1 1/2 tsp ( rai, jeera methi, onion seeds, saunf)  roast well add

turmeric pdr  1/2 tsp

garam masala  1/2 tsp

red chili pdr  1/4 tsp  fry for a minute  add

raw mangoes 2 cubed or cut into small pieces, mix well , add

sugar  1 1/2 tbsp

water to cover, mix well, cover and cook for 10 minutes on medium flame

demold idlis serve with raw mango chutney

Spinach/ palak chutney

 INGREDIENTS AND METHOD

Oil 3 tsp

Urad dal 1 tbsp

Chana dal 1 tbsp

Jeera ½  tsp  saute till golden brown ,add

Green chilies 3

Ginger 1”  fry well

Then add a bunch of palak

Saute on low flame, don’t over cook

Put it in the grinder jar add

 Grated coconut ½ cup

Tamarind 1 tsp size

Salt to taste

Water ½ cup blend till smooth

Seasoning

Oil 1 tsp

Mustard seeds ½ tsp

Urad dal 1 tsp

Red chili broken 1

Curry leaves 1 sprig

Add, mix well, goes well with idli, dosa, bread etc

 

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