Tuesday, 11 June 2013

PARIPPU VADA, KERALA STYLE



PARIPPU VADA

WHAT YOU NEED:

Tur dal - 1 cup
Chana dal - 1/4 cup
Onion - 1 big , chopped
Dried Red chillies - 4
Ginger - 1/2" piece
Curry leaves - 2-3 sprigs, chopped
Salt - to taste
Oil - for deep frying
PARIPPU VADA, NICELY FRIED!

HOW TO MAKE :

Soak Tur dal and chana dal for 2 hours. Drain.
Grind Red chillies, ginger and salt coarsely.
Grind Tur dal and chana dal very coarsely without adding water.
Put ground dals and ground chilli mixture in a mixing bowl.
Add chopped onion and chopped curry leaves and mix thoroughly.
Divide the mixture in to 8 to 10 balls, flatten them and deep fry till they r golden brown.
ON A RAINY EVENING IT IS A YUMMY TREAT!

Serve hot.




DAL FRY




WHAT YOU NEED:

Tur dal - 1/2 cup
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Garlic cloves - 6 - 8 finely chopped
Red chilly powder - 1 tsp ( per taste)
Cumin / Jeera seeds - 1 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Coriander leaves - 2 tbsp, finely chopped

HOW TO MAKE:

Wash dal and pressure cook with enough water for 15 minutes. Then mash and keep aside.

Heat kadahi with 3-4 tsp of ghee / oil.
Sputter jeera , then add garlic, onions, saute till it s translucent.
Add tomatoes and stir till it is cooked and soggy.
Then add mashed tur dal and combine well with the masala.
Add water if needed.
Now add chilli powder, garam masala powder and salt. Mix well.

Finally add Coriander leaves.

Serve Dal fry with Roti / Chappati / Naan.

MOOLI ( RADISH) PARATHA

A North Indian dish for Breakfast....
RADISH PARATHAS

WHAT YOU NEED:

For the dough :

Wheat flour - 2 cups
Ghee - 2 tbsp
Salt - to taste
Water - for the the dough preparation

For the stuffing :

Radish - 2 big ones, grated
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves, finely chopped - 2-3 tbsp
Salt - to taste 
STUFFED N ROLLED PARATHAS, READY TO FRY..

READY TO EAT HOT MOOLI PARATHAS...

HOW TO MAKE :

First squeeze out the water from radish gratings. 
Put the radish juice in a mixing vessel. 
Put salt in the mixing vessel and add wheat flour. Mix well.
Now add ghee, mix again. Add water if needed.
Knead the dough and keep aside for half an hour.

Now put salt, red chilli powder and garam masala powder on the radish gratings. 
Mix well.
Add coriander leaves and mix well.

Now divide the chappati dough in to 8 to 10 parts and prepare balls.
Divide the radish mixture in to 8 to 10 parts.

Then roll the dough ball in to a medium sized chappati and keep the radish mixture in to the center, enclose it and roll carefully it again to a big chappati / paratha. 
Do the same with the remaining balls.

If you find it difficult in stuffing then you can mix the mixture in dough and make parathas.

Heat flat tava  greased with ghee, fry parathas, adding ghee on the both sides.

Serve hot Radish Parathas with Butter.

UNDI

Undi is a popular breakfast in Karnataka, mainly in South Canara. My mother used to prepare Undi at least once a week when I was young. I liked Undi with lots of spicy gravy of the pickle. In many houses they eat it with jaggery syrup ie, 'GODDA RAVO'. Here at my Husband's place I never heard the name Undi so I slowly forgot this. I must not forget that once on my request my Mother-in-law had prepared Undi. Now I suddenly remembered this. And after 24 years of my marriage, I am making this for the first time and it came out very well. My children and also my hubby ate for the first time and they liked it. :)
UNDI

WHAT YOU NEED:

Rice - 1 1/2 cups
Coconut, grated - 1 cup
Salt - to taste

For Seasoning :

Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - 1-2 sprigs, chopped
Undi

HOW TO MAKE:

Wash rice and soak for 2 hours. Do not throw the water, it can be used while grinding.

Grind coconut first, then add rice and grind rough like rava. ( dont make it smooth)
Add enough water while grinding. 

Now heat a deep kadahi with 2-3 tsp of oil.
Add mustard seeds, methi seeds and curry leaves.

Then pour Undi batter in the kadahi. 
Keep stirring the batter till it becomes dry.
Ready to eat

Now make round balls ( size of a big lemon) and make impression with a finger.

Steam them in a cooker or Idli steamer for 15 minutes.

Serve Undis with pickle or Jaggery syrup for Breakfast.



GARLIC BREAD

On lazy Sundays we prefer bread for our Breakfast. Bread lovers eat bread in many ways, like sandwiches, toast, upmavs etc. My daughters prefer garlic bread. Very easy to prepare.
GARLIC BREAD

WHAT YOU NEED:

Bread slices - 6
Garlic cloves - 3
Butter - 3 tbsp
Pepper powder - optional
AROMATIC !

GARLIC BREAD GOES WELL WITH ANY SOUP!

HOW TO MAKE :

Crush garlic cloves and mix it in butter.
Apply this paste on both the side of each bread slice, sprinkle little pepper powder over this and toast them in oven.

Serve Garlic bread with any hot soup.
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